Tin Foil Stew Recipes

Steps:

• On a large square sheet of foil, layer beef, potato cubes, carrots, onion and garlic. Sprinkle with salt and pepper, top with butter and a tablespoon of water.
• Roll edges of tin foil together and seal tightly.
• Bury it in campfire coals or put in a preheated oven at 375 degrees F (190 degrees C). For either cooking method, cooking time is about 1 hour. You can eat it right out of the foil, or empty it into a dish.

Steps:

• Using a double layer square of heavy duty foil, form a bowl around your fist.
• Form 1 inch balls with the ground beef and place in bowl.
• Add the desired amount of sliced vegetables.
• Add A-1, ketsup, and garlic salt to taste.
• Pour water over the lot.
• Seal foil packet by tightly twisting top to look somewhat like a Hersheys Kiss. Be sure water cannot leak out in the cooking. (Alternately, a sandwich wrap can be used, but kids are not usually very good at getting these leak-free).
• Place packets between hot coals. (For a group, we would assign each girl a number and place the packets in a grid, so each girl got the packet she had made).
• Cook 1/2 to 1 hour depending on how hot your fire is. You may need to carefully open one to check for doneness.
• When done, carefully open the "bowl" and eat when cool enough to not burn you.

Steps:

• Cut the top off the pepper and remove the seeds. Thinly slice.
• Remove husk from corn and cut into 1 inch disks. Coarsely chop the onion.
• Cut the potatoes into small bite-sized pieces -- about 8-10 pieces per potato depending on size.
• Coin the zucchini.
• Coin the turkey sausage.
• Preheat the grill to medium heat.
• In a small bowl, stir together the olive oil, oregano, parsley, garlic powder, paprika, about 1/2 teaspoon (or to taste) seasoned salt and pepper. Stir.
• Add seasonings mixture to the veggies + meat and toss well.
• Place 2 pieces of tin foil on top of each other.
• Put a generous amount of the mixture in the center and then fold up the first piece of foil and then the next piece of foil to form a secure encasing.
• Grill covered over medium heat for 16-24 minutes (depending on heat of grill) until veggies are crisp tender.
• Remove and top with freshly chopped parsley if desired.
• OVEN: 400 degrees for around 30-35 minutes.