This week we're learning how to cook in a box oven!
Don't forget that some activities are best done as a team. Make sure there is always an adult to supervise when younger Girl Scouts are working with hot materials.
Here's how you do it: A box oven is a box lined with foil and uses charcoal as a heat source. There are several designs for box ovens so use the one that best suites your style of cooking or pan. It should have about 1 inch space around the baking pan to give sufficient cooking heat. Line the inside of your box with extra heavy-duty aluminum foil. To hold foil in place, make sure that any tape used on the inside is the silver aluminum type. On the outside you can use duct tape. Your oven will need to have a shelf or rack that is 4 – 5 inches from the heat source. Use empty aluminum cans or bricks. An old pie or cake pan (not disposable aluminum) for the coals that will set under the shelf is best. Each briquette is about 40 degrees of heat. Therefore if you will be cooking in a 325 oven you will need 8 hot briquettes in your pie pan. The briquettes will last about one hour so if cooking longer you will need to replace the coals. Look online for other ways to set up your oven.
The box oven will cook just like your oven at home except instead of a dial to adjust the temperature you will use tongs and hot briquettes. Your only limitation in what you can cook is the size of your oven.
Chick’n Corn Mini Pies
1 (3-oz.) pkg. Cream cheese, softened
2 tablespoons mayonnaise or salad dressing
¾ cup chopped cooked chicken (can use canned chicken)
¼ cup chopped onion
2 oz. (1/2 cup) shredded cheddar cheese
1 (7 oz.) can whole kernel corn or Mexicorn with red & green pepper, drained
1 can Pillsbury Grands! Refrigerated flaky biscuits
Heat oven. Lightly grease 8 muffins cups. In medium bowl, blend cream cheese and mayonnaise until smooth. Stir in chicken, onion and corn.
Separate dough into 8 biscuits. Separate each biscuit into 2 parts by removing the top 1/3 of each biscuit. Place bottom 2/3 piece of each in greased muffin cup; firmly press in bottom and up sides, forming a ¼ inch rim.
Spoon about 1/3-cup chicken mixture into each cup. Top each with remaining 1/3 biscuit, stretching slightly to fit. Press dough to seal.
Bake at 375 for 15 to 20 minutes or until golden brown.
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