With Thanks to The Indian Nations Council, Pow-Wow Committee for putting their Pow-Wow Book online!

FOIL COOKERY

Foil Cooking Hints

Use two layers of light-weight, or one layer of heavy duty aluminum foil.

Foil should be large enough to go around food and allow for crimping the

edges in a tight seal. This will keep the juices and steam in. This wrap

is know as the "drugstore" wrap.

Use heavy foil three times the width of the food. Fold over and

roll up the leading edges. Then roll sides for a steamproof seal.

A shallow bed of glowing coals that will last the length of

cooking time is necessary.

Cooking Times:

Hamburger: 8-12 minutes, Carrots: 15-20 minutes

Chicken pieces: 20-30 minutes, Whole Apples: 20-30 minutes

Hotdogs: 5-10 minutes, Sliced potatoes 10-15 minutes

FOIL DINNER

Lay slices of potatoes, onion, and carrots on a sheet of heavy-duty foil

then place hamburger patty on top. Cover with slices of potato, onion,

and carrots. Season with butter, salt and pepper. Cook 20-30 minutes

over hot coals, turning twice during cooking.

CARDBOARD BOX OVEN

A cardboard box will make an oven. Cut off the flaps so that the

box has four straight sides and bottom. The bottom of the box

will be the top of the oven.

Cover the box inside and out COMPLETELY with foil, placing shiny

side out.

To use the oven, place the pan with food to be baked on a footed

grill over the lit charcoal briquets. The grill should be raised

about ten inches above the charcoal. Set the cardboard oven

over the food and charcoal. Prop up one end of the oven with a

pebble to provide the air charcoal needs to burn - or cut air

vents along the lower edge of the oven. Control the baking

temperature of the oven by the number of charcoal briquets used.

Each briquette supplies 40 degrees of heat (a 360 degree

temperature will take 9 briquets).

Experiment! Build an oven to fit your pans - or your menu: Bake

bread, brownies, roast chicken, pizza or a coffee cake.

Construct a removable oven top or oven door. Punch holes on

opposite sides of the oven and run coat hanger wire through to

make a grill to hold baking pans. Try the oven over the coals of

a campfire.

RECIPES

ALUMINUM EGGS (FOIL BREAKFAST)

Sausage

Egg

Hash brown potatoes

Salt, pepper and spices to taste

Place potatoes, scrambled egg (doesn't need to be cooked) sausage

patty and spices in foil. Wrap securely. Place on coals for 15

minutes.

EGG ON A RAFT (VAGABOND STOVE)

Bread

Egg

Salt and pepper

Grease the cooking surface of the stove. Cut two inch hole in a

slice of bread. Place bread on burner and break egg into the

hole. Season and turn over once while cooking.

AZTEC TOOTHPICKS

Heat a white flour tortilla in skillet or top of vagabond stove.

Spread cream cheese on tortilla; sprinkle on brown sugar and

cinnamon. Roll up tortilla and pig out. Great breakfast, sweet

roll or night time snack.

FRENCH TOAST (VAGABOND STOVE)

3 eggs

1/2 cup milk

1 tablespoon sugar

4 slices bread

Butter, syrup, jam or powdered sugar

Beat eggs, milk and sugar together with a fork. Grease the top

of a hot vagabond stove with margarine. Dip both sides of a

piece of bread in egg mixture, and lay it on the stove. Be

careful that the fire is not too hot. When bottom browns, turn

the toast over with a fork or turner. You may need more

margarine. When the second side is brown, remove the toast to a

plate.

VIENNA TOAST

Make a jelly sandwich. Beat two eggs per person (4 pieces of

toast). Add a little sugar, cinnamon and milk or water. Dip

sandwich in egg mixture, fry the sandwich like french toast. Dip

fried sandwich in (or sprinkle on) powdered sugar instead of

syrup. Tastes like a giant jelly donut.

PUNCH DONUTS

Canned biscuits

Cooking oil

Cocoa

Jello

Sugar (white, brown, powdered, w/wo cinnamon)

Take a biscuit, punch hole through it with finger. Shape into

donut shape. Drop into hot oil. Flip over when brown. Remove

from oil, dip into sugar, cocoa or jello. Eat slowly, they are

really hot.

SAUSAGE BALLS

1 lb sausage

3 cups bisquick

1 8 oz jar Cheese Whiz or shredded cheese

Combine sausage (cooked), bisquick and cheese; shape into balls.

Bake in preheated 300 degree oven for 25 minutes or until lightly

browned.

NELSON'S STEW

Box of macaroni and cheese

1 can of chunky ham

Heat water to boiling. Add macaroni and cook until soft. Follow

directions on box. Crumble can of chunky ham into mixture, mix

thoroughly. This is very easy. Feeds 2 scouts per box of

macaroni and cheese, 1 can of ham can be mixed with each 2 boxes

of macaroni.

CAMP STROGANOFF

1-1/2 to 2 pounds ground beef

Onion soup mix

2-3 tablespoons of ketchup

1 cup sour cream

1 can cream of mushroom soup

Noodles

Bring pot of water to a rolling boil and cook noodles until done.

Brown meat and drain off grease. Add remaining ingredients and

simmer until meat is tender. If necessary, thin sauce with a

little milk. Serve over cooked noodles.

TACO CASSEROLE

2 pounds hamburger

6 tortillas

cheese grated

2 cloves garlic, minced

2 cans enchilada sauce

1 small can tomato sauce

Brown meat and garlic. Add enchilada sauce and tomato sauce.

Simmer for 30 minutes. Tear tortillas and layer pan with

tortillas, meat, cheese. Repeat with cheese on top. Bake at 350

degrees for 45 minutes.

DON'S HAWAIIAN DELIGHT

In a square piece of heavy duty aluminum foil place enough of

each of the following to make one serving:

Sliced ham

Sweet potatoes

Carrots

Pineapple

Surround the ham slices with the other ingredients on the foil

then add 1 tablespoon of syrup or honey. Fold using "drugstore"

wrap to hold in the juice. Cook package on hot coals for

approximately 15 minutes on each side.

PASTA ITALIANO BAKE

1 lb ground beef

1/4 cup chopped onion

1/4 cup chopped green pepper

1 garlic clove, minced

1 6 oz can tomato paste

1/2 cup water

1 teaspoon salt

1/2 teaspoon oregano leaves

2 cups (4 oz) noodles, cooked, drained

1/4 cup chopped parsley

1/2 cup Miracle Whip salad dressing

3/4 cup Kraft grated parmesan cheese

2 eggs, beaten

Brown meat, drain. Add onion, green pepper and garlic; cook

until tender. Stir in tomato paste, water and seasonings. Cover;

simmer 15 minutes. Combine noodles and parsley; toss lightly.

Combine salad dressing, 1/2 cup cheese and eggs; mix well. Layer

noodles and meat mixture in Dutch Oven; top with remaining

cheese. Bake for approximately 40 minutes. 6 servings.

CORN CASSEROLE

1 can whole corn with juice

1 can cream style corn

1/2 cup melted butter

1 package Jiffy corn bread mix

1 cup sour cream

2 eggs

1 cup cheddar cheese

Mix all ingredients together, except cheese. Bake at 350 degrees

for 25-30 minutes. Add cheese on top and bake for 8-10 minutes

more.

CHICKEN BREASTS

8 chicken breasts

1 jar or package dried beef slices

8 slices bacon

Salt and pepper to taste

1 can Cream of Mushroom soup

1 small carton sour cream

Bone the chicken breasts and roll one slice bacon around each.

Place dried beef slices in bottom of Dutch oven and lay

bacon-wrapped chicken breasts on top. Salt and pepper to taste.

Pour mushroom soup and sour cream over breasts. Bake for

approximately 50-65 minutes until chicken is tender.

SAUSAGE-RICE OVEN DISH

2 1/2 lbs. ground sausage

1 medium green pepper, chopped

1 medium onion, chopped

1 cup celery, chopped

2 cups rice, cooked as to directions on box

3 packages dry chicken noodle soup mix

1 small can pimentos, chopped

1 can cream of chicken soup

1 package almonds, slivered

Brown sausage and drain. Add green pepper, onion and celery and

simmer in open Dutch Oven for 15 minutes. Add cooked rice and

dry soup mix. Add pimentos, cream of chicken soup and almonds

and bake. (You can also use Wild Rice)

BBQ PORK CHOPS DUTCH OVEN

6 Pork chops (You can also use chicken)

1 tablespoon cooking oil

Salt and pepper to taste

3/4 cup catsup

1 8 oz cola drink

Brown meat with cooking oil in Dutch Oven. Mix catsup and cola

with salt and pepper and pour into oven over meat. Bake until

done. (Should be gooey)

EASY MEAT LOAF

2 pounds ground beef

1 small can evaporated milk or 1/2 cup milk

2 packages dried onion soup mix

Mix all ingredients together and form loaf in Dutch oven. Bake

approximately 50 to 60 minutes.

TASTY BEEF ROAST

1 3 lb to 5 lb beef roast

1 can cream of mushroom soup

1 package dry onion soup mix

Brown roast. Pour 1/2 can mushroom soup around meat. Pour onion

soup mix over meat, then the remaining mushroom soup over all.

Let bake to desired doneness. Approximately 30 to 45 minutes to

pound.

DUTCH OVEN ENCHILADA CASSEROLE

2 lbs ground beef

1 teaspoon salt

1 large onion, chopped

1 can tomato soup (10 3/4 ozs)

2 cans enchilada mild sauce (10 ozs)

1 can water (10 ozs)

1 package of corn tortillas

1/2 lb grated or sliced cheese

Brown together beef, salt and onion. Add tomato soup, enchilada

sauce and water to beef mixture and simmer together. Place 3 or

4 corn tortillas on bottom of Dutch Oven. Remove 3/4's of the

meat mixture from pan, and place over top of tortillas. Add

another layer of tortillas. Add a 1/4 lb of cheese on top. Add

another layer of meat mixture. Place another layer of meat

mixture. Place another layer of tortillas. Sprinkle with

remaining cheese. Place like over Dutch Oven and let simmer

until it appears to be done. Approximately 30-40 minutes.

FRESH TOMATO SAUCE PICANTE

1 medium size tomato, finely chopped

1 small onion, finely chopped (1/4 cup)

6 springs cilantro or Italian parsley (leaves only),

finely chopped (1 tablespoon)

3 serrano chilies, seeded and finely chopped; or

1 can green chili, finely chopped

1/2 teaspoon salt

1/2 cup water

Combine tomato, onion, cilantro, chilies, salt and water in a

bowl. Cover; let stand about 30 minutes before serving. This

sauce is best eaten the same day, as it soon loses it crispness

and flavor.

TAMALE PIE

1 1/2 lbs. ground beef

1 clove garlic, minced

1 onion, coarsely chopped

1 green pepper, cut in 1 inch squares

1 can (1 pound) tomatoes, cut up

1/2 cup stuffed green olives (or black olives),

coarsely chopped

1 to 2 teaspoons chili powder

1 teaspoon salt

Freshly ground pepper to taste

1 package (11 ounces) corn muffin mix

1 can (8 oz) cream corn

1/3 cup milk

1/2 cup shredded cheddar cheese

Brown ground beef in Dutch Oven, drain excess fat off. Add

garlic, onion and green pepper and saute' 5 minutes or until

tender. Add tomatoes, olives, chili powder, salt and pepper and

simmer 10 minutes. In a bowl stir together muffin mix, corn and

milk until evenly moistened. Spoon over ground beef mixture and

sprinkle with cheese. Bake at 400 degrees for approximately 20

minutes, or until browned.

EASY SAUSAGE PIZZA BAKE

1 lb pork sausage

3/4 cup chopped onion

3 cups Bisquick baking mix

1 1/2 cups water

1 jar (15 1/2 oz) thick spaghetti sauce

1 can (4 oz) mushroom stems and pieces, drained (if desired)

1 can (2 1/4 oz) sliced ripe olives, drained

1 green pepper, cut into thin rings

2 cups shredded cheddar cheese

Grease the inside of the Dutch Oven. Cook and stir sausage and

onion in skillet until sausage is brown; drain. Mix baking mix

and water until thoroughly moistened; spread batter in oven.

Spread spaghetti sauce carefully over batter; top with sausage

mixture and the remaining ingredients. Bake until crust is

golden brown. Approximately 25-30 minutes.

BAKED SPAGHETTI

1 large onion, chopped

1 clove garlic, minced

4 tablespoons shortening

1/2 lb ground beef

2 cups water

2 cans tomato soup

2 teaspoons chili powder

1/2 lb uncooked spaghetti

1 cup sharp cheese (grated)

Cook onion and garlic in shortening in Dutch Oven. Add beef and

cook, stirring occasionally, to keep meat particles separated.

Drain excess grease off. Mix in the soup, water and chili powder

and cook a few minutes longer. Break spaghetti into inch pieces

and stir into sauce until all covered. Bake for about 1 hour,

but stir approximately every 15 minutes. Then add cheese to

top. Bake another 15 minutes.

HANOVER BRISKET

4 or 5 lb brisket

1 can of consomme

1 (10 oz) bottle (lite) soy sauce

1/4 cup lemon juice

Garlic to taste

1 tablespoon liquid smoke

Combine last 5 ingredients, pour over meat and marinate

overnight. Place meat and marinade in a covered pan and bake at

300 degrees for 3 hours for 3 & 4 lbs and 4 hours for 5 lbs.

Baste occasionally during baking. Take out and slice. Then

replace it in the pan and pour some of the marinade over brisket.

Increase the temperature to 350 degrees and continue baking for

another hour.

CINNAMON-RAISIN ROLL-UPS

2 cups Bisquick baking mix

1/2 cup raisins (can omit)

1/2 cup dairy sour cream

3 tablespoons milk

2 tablespoons margarine, softened

1/4 cup packed brown sugar

1/4 cup finely chopped nuts

1/2 teaspoon ground cinnamon

2 tablespoons margarine, melted

Granulated sugar

Spray Pam on the inside of Dutch Oven. Mix baking mix, raisins,

sour cream and milk; beat 20 strokes. Smooth into ball on

floured aluminum foil or wax paper. Knead 10 times. Roll into

rectangle, approximately 12 x 10 inches. Spread with softened

margarine (can use squeeze margarine also). Mix brown

sugar, nuts and cinnamon; sprinkle over dough. Roll up tightly,

beginning at 12" side. Pinch edge into roll. Cut into 12

slices. Place slices, cut sides down, in the bottom of Dutch

Oven. Brush melted margarine over the tops, sprinkle with

granulated sugar. Bake until golden, about 13 minutes. Top

with margarine if desired.

HERB BUBBLE RING

1/2 cup grated Parmesan cheese

1 tablespoon parsley flakes

1/2 cup dried basil leaves

1/2 teaspoon garlic powder

1/2 teaspoon paprika

3 cups Bisquick mix

3/4 cup dairy sour cream

1/4 cup milk

1/4 cup margarine, melted

Spray Dutch Oven with Pam, or line with aluminum foil. Mix

cheese, parsley, basil, garlic powder and paprika; reserve. Mix

baking mix, sour cream and milk until soft dough forms; beat

vigorously 30 seconds. Gently smooth dough in ball on floured

aluminum foil or wax paper. Knead 10 times. Shape into 1

inch balls. Dip each ball into melted margarine, then roll in

cheese mixture to coat. Arrange balls about 1/4 inch apart in

layers in oven. Sprinkle any remaining cheese mixture over top.

Bake until golden brown, about 20 minutes.

SOUR CREAM ONION SQUARES

1 large onion, sliced

2 tablespoons margarine

1 egg

3/4 cup dairy sour cream

1/4 teaspoon seasoned salt

1 cup milk

3 cups Bisquick baking mix

Saute' onion in margarine until soft. Beat egg in a small bowl;

stir in sour cream until blended; add onions and seasoned salt.

Stir milk into baking mix to form a soft dough; turn into a

lightly sprayed (with Pam) or aluminum lined Dutch Oven. Bake

for approximately 20 minutes or until top is set.

BISCUITS

4 cups flour

2 tablespoons baking powder

1 teaspoon salt

1/2 cup shortening

1 1/2 cups milk or water

Combine dry ingredients. Work in shortening with a knife or

fingers until evenly distributed. Add milk gradually, mixing

lightly and quickly until there is no dry flour in dish. Pinch

off desired amount for each biscuit and bake.

SOPAPILLAS

4 cups sifted all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

2 tablespoons sugar

2 tablespoons vegetable shortening

1 cup milk

Vegetable oil for frying

Mix flour, baking powder, salt and sugar into a large bowl. Cut

in shortening until mixture resembles cornmeal. Stir in milk

until mixture forms a firm dough. Knead dough on lightly floured

aluminum foil or waxed paper just until smooth. Cover; let rest

20 minutes. Roll out to 1/4 inch thickness; cut into squares or

diamonds. Heat oil in a Dutch Oven until hot. Fry sopapillas, a

few at a time, turning often so they fry evenly until golden

brown. Remove from oil with slotted spoon to paper towels to

drain. Serve hot with butter & honey or sprinkled with cinnamon

sugar.

IMPOSSIBLE PECAN PIE

1 1/2 cups chopped pecans

3/4 cup packed brown sugar

3/4 cup milk

3/4 cup light or dark corn syrup

1/2 cup Bisquick baking mix

1/4 cup margarine or butter, softened

4 eggs

1 1/2 teaspoon vanilla

Grease pie plate. Sprinkle pecans in plate. Beat remaining

ingredients until smooth. Pour into pie plate. Put into Dutch

Oven and bake until knife, when inserted into center, comes out

clean. Approximately 50-60 minutes.

PINEAPPLE UPSIDE DOWN CAKE

1 can pineapple (6 oz)

1/2 cup pecans

1/2 cup brown sugar

1 square margarine

2 yellow cake mixes, or 3 golden pound cake mixes

Mix cake mixes according to directions.

Line the Dutch Oven with aluminum foil, place oven onto the heat,

level it and melt the margarine in the oven. When melted, add

the brown sugar, then the pineapple slices, then the pecans.

This will be the glaze.

Pour cake on top of glaze. This dessert doesn't require much

heat on the bottom, just enough to brown the glaze - about 8

briquets should be plenty. Bake for approximately 25 minutes.

Check it every 15 minutes and when golden brown, test it to see

if it is done. If it is, take off the heat and lift the cake out

of the oven by the aluminum foil. Put a pan or board on it and

then turn it over quickly so that the glaze is on top. Remove

the foil.

WHEN BAKING IN A DUTCH OVEN WITH A CAKE PAN OR PIE PAN, PUT 1

INCH DIAMETER FOIL BALLS IN THE BOTTOM OF THE OVEN TO LIFT THE

PAN OFF THE BOTTOM TO KEEP THE FOOD FROM BURNING AND DISTRIBUTE

THE HEAT MORE EVENLY.

IMPOSSIBLE PUMPKIN PIE

3/4 cup sugar

1/2 cup Bisquick baking mix

2 tablespoons margarine

1 can (13 oz) evaporated milk

2 eggs

1 can (16 oz) pumpkin

2 1/2 teaspoons pumpkin pie spice

1 teaspoon vanilla

Grease pie plate. Beat all ingredients until smooth. Pour into

pie plate. Put into Dutch Oven and bake until knife inserted in

center comes out clean. Approximately 50-60 minutes.

EASY ICE CREAM

1 (14 oz) can Eagle Brand Sweetened Condensed Milk

2/3 cup chocolate flavored syrup

2 cups (1 pint) whipping cream

Put into small cleaned coffee can, put lid on. Put down inside a

3 lb coffee can. Put ice and rock salt around it. Put lid on

large can. Roll can, stop and drain water out, and put more ice

and rock salt in. Continue until firm.

YiS,