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Foil Dinners For Eight's picture
  Round steak 3 Pound (1/2 Inch Thick)
  Meat tenderizer 2 Teaspoon
  Dehydrated onion soup mix 2 Ounce, dehydrated (1 Package)
  Water 1⁄2 Cup (8 tbs)
  New potatoes 8 Small, sliced
  Green pepper rings 8 (1/4 Inch Thick)
  Sliced spanish onion 8 (8 Slices)
  Fresh mushrooms 1⁄2 Pound
  Melted butter 1⁄4 Cup (4 tbs)

Cut the meat in 8 serving pieces.
Sprinkle both sides with meat tenderizer and prick well with a fork.
Refrigerate overnight or cover with waxed paper and leave at room temperature for an hour.
Place a serving of meat in the centre of a square of heavy foil and cup the edges.
Mix the soup and water together and spread a tablespoon of the mixture over the meat.
Add a few slices new potato, a green pepper ring, onion slice and 3 or 4 mushrooms.
Sprinkle with a little butter.
Bring edges up and fold them together in drugstore-style wrap.
Fold the ends to make an airtight seal.
Bake on the grill over hot coals for 50 minutes to 1 hour.
Turn the packages over several times during cooking.
Eat right from the foil with tomato-and-let-tuce sandwiches, or buttered rye bread, pickles and coleslaw.

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