|
| |
Below are menus collected by BSA
Troop 792. These are primarily to use when we camp without backpacking.
Table of Contents
Breakfast
Lunch
Starters
Vegetables
Main Courses
Breads
Desserts
Snacks
Breakfast
Eggs McSanches
2 eggs
bacon bits or crumbled bacon
onion flakes
flour tortillas
1 slice cheese or shredded cheese
salsa sauce
1-quart zip lock freezer bag
In the freezer bag place the eggs - minus the shells. Add the bacon, salsa, and onion. Add
a little water or milk - 1/8 cup or 2 TBS. Zip up tight removing most of the air, and mix
the eggs and ingredients by fingering vigorously. Scramble in the bag. Place the bag in a
boiling pot of water and cook until done. Remove from the pot, if no leaks, use the
water for hot chocolate or cleanup. Scoop the eggs on the flour tortillas and add some
cheese, fold and eat. Makes fillings for about 2 tortillas. (From the Philmont Country
Cookbook)
Night Owl Baked Eggs
1 egg per person
stick margarine
bacon bits
cupcake papers
2 3/4 inch wrapping paper cardboard tube
Cut large size cardboard giftware sleeve into 2-inch high cylinders. These will serve to
keep the cupcake paper from losing shape. Place the cardboard cylinders in the bottom of
Dutch oven. Insert a cupcake paper inside each cylinder. Put one pad of margarine in the
bottom of each. Carefully add one egg (without shell) to each cupcake holder. Sprinkle
bacon bits over each. (For variations add cooked mushrooms, asparagus tips, tomatoes or
other vegetables such as creamed spinach.) Place lid on Dutch oven and bake at 350 F for 8
to 10 minutes. Add salt and pepper to taste. Serve with toast and jam. (Mark Voss,
Scouter from Troop 792 of Ballwin, Missouri)
Quick Cinnamon Rolls
3 cups flour
1/2 tbs. baking powder
1/2 tsp. salt
2 tbs. powdered milk
1 to 1.5 cups of water
3 tbs. margarine
1/2 cup brown sugar
3/4 tbs. cinnamon
1/4 cup nuts
1/4 cup raisins
Mix flour, baking powder, salt, powdered milk and water. Roll out on floured surface,
adding more flour to make dough less sticky if necessary. (A plastic water bottle makes a
good rolling pin.) Roll dough into large rectangle, 1/2 inch thick. Mix margarine, brown
sugar and cinnamon until creamy and spread on dough. Sprinkle with nuts and raisins. Roll
up jelly-roll style, pinching dough closed so sugar doesn't’t fall out. Slice roll
into 1-inch slices. Bake in a 350 F Dutch oven for 25 to 35 minutes. (This recipe is
modified from Claudia Pearson of the National Outdoor Leadership School in Wyoming.)
Lunch
Saturday Lunch #1
Tuna salad spreadables
Saltine crackers
Granola cookies
Apples
Gatorade
Saturday Lunch #2
Peanut butter/jelly sandwiches
Potato chips
Fig bar cookies
Dried apricots
Grape bug juice
Saturday Lunch #3
Bologna sandwiches
Fritos
Canned peaches
Lime PowerAde
Saturday Lunch #4
Hot dogs
Potato chips
Cashew almond bar
Apples
Fruit punch
Starters
Chili-Cheese Nachos
1 medium pkg. tortilla chips
1 15-oz can chili
16 oz shredded sharp cheddar cheese
2 foil cake pans (9” min.)
Put tortilla chips in the 2 foil cake pans. Use 1/2 can of chili for each pan of chips,
and spoon chili over the chips. sprinkle 8 oz cheese on top of each pan. Place on rack in
350 F box oven for 10 minutes. Remove, cool slightly, and serve. Good snack or lunch for
six scouts or one scoutmaster. (Scouter training at Beaumont Scout Reservation, New
Horizons District, Greater St. Louis Area Council)
Vegetables
Voodoo Green Beans
Smoked ham or Canadian Bacon
3 cans of green beans
4 halved, pared, medium potatoes
1 onion
Dice smoked ham into 1-inch cubes and add to hot Dutch oven. (Or add sliced Canadian
bacon.) Add the contents of three cans of green beans including water. Slice onions and
add along with potatoes. Add enough water to cover the contents. Put lid on Dutch oven and
bake at 350F for 40-50 minutes or until potatoes and onions are done. (Anonymous!)
McCartney’s One Pot Bean Dinner
1 can corn
2 cans navy beans
1 can of tomatoes drained
3/4 tsp. salt
1/4 tsp. paprika
1/2 tsp. brown sugar
1/4 diced onion
Preheat Dutch oven to 350 F. Add canned ingredients and seasoning to Dutch oven. Sprinkle
the top with bread crumbs. Bake in covered Dutch oven for 45 minutes. (Meat lovers can add
smoked ham or cooked/drained hamburger.)
Main Courses
Chicken Foil Packs
1 chicken breast fillet
2 small potatoes
1 small onion
2-3 carrots
Heavy duty aluminum foil Slice chicken breast into 1” or 2” cubes. Wash
vegetables and slice into thin slices. Place chicken on foil. Top with sliced vegetables.
Put two pads of butter or margarine on top of vegetables. Seal foil and add 1/2 oz of
water to packet just before closing the last seal. The water helps to cook or steam the
vegetables. Place packets on coals and cook each side 20-25 minutes. Remove from coals and
season to taste. Danny Faber, Tenderfoot Scout of Troop 792 said this foil pack was the
best food he has had in his whole life! (Scoutmaster Matt Wille from Troop 750 of Ballwin,
Missouri)
Chicken with Rice
6-8 chicken breasts (cut into strips or pieces)
1 onion (diced)
Cooking oil
Salt and pepper
3-4 cans cream of chicken soup (or mushroom soup)
3 cups of instant rice
1/2 cup of parmesan cheese
frozen broccoli (chopped)
In oiled Dutch oven, brown the chicken breasts and onion. Season with salt and pepper. Add
the cream of chicken soup and water if desired. Add rice and broccoli then mix well.
Sprinkle cheese on top of mixture. Bake in Dutch oven for 45-55 minutes. (Scouter training
at Beaumont Scout Reservation, New Horizons District, Greater St. Louis Area Council)
Breads
MOUND BREAD
2 cups whole wheat flour
1/4 cup sugar
1/4 cup shortening
2 tsp. salt
2 pkg. dry yeast
2 cups very warm water
3 to 4 cup flour
Mix whole wheat flour, sugar, shortening, salt, and yeast in large pot. Stir in warm
water. Whisk slow for 1 minute, then rapid for 1 minutes. Stir in flour, 1 cup at a time,
to make dough easy to handle. Turn dough onto lightly floured surface and knead until
smooth. Place in greased medium pot. Lightly oil top of dough. Cover and let rise until
double (1 hour). Punch down dough and divide into 1/2's. Let rest 5 minutes. Shape each
1/2 into round, slightly flat loaf. Place on lid of large pot cover and let rise again (45
min). Make 1/2 in. slashes in top of loaf. Sprinkle with 1 tsp. flour. Bake in Dutch oven
or cardboard oven until loaves are golden brown --30 to 45 minutes.
Desserts
Banana Boats
1 banana
8-10 mini-marshmallows
12-16 chocolate chips
Split banana in half lengthwise and push ends inward to open up without tearing peel.
Loosen banana from sides of peel. Sprinkle marshmallows and chocolate chips around and
onto banana. Wrap with foil on bottom and sides, and twist foil at ends of banana, leaving
top open. Place on fire and remove when chocolate chips and marshmallows are melted. Eat
with spoon, or cut into bite-size pieces. Serves 1-2 for snack or dessert.
Dump Cobbler
1 pkg. yellow or white cake mix
2 cans pie filling or 1 large can fruit cocktail
Cinnamon
Butter
Pour cans of filling or fruit cocktail in bottom of Dutch oven. Sprinkle cake mix over top
of fruit, DO NOT STIR! Sprinkle with cinnamon and cut pads of butter and let fall on
surface. DO NOT STIR, it will burn. Cover and bake until bubbly and top is lightly
browned, about 30-45 min. Any combination of fruits can be used. I recommend 1 can apple
filling and 1 can of fruit cocktail.
Easy Peach Cobbler
1 Box Duncan Hines yellow cake mix (O/U, parve)
2 29 oz cans sliced peaches (or equivalent)
3 eggs
1 cup sugar
1/2 cup brown sugar
Oil (at least 1/3 cup plus 4 teaspoons)
1 teaspoon cinnamon
Water
Large Ziplock bag to mix cake in
In Ziplock bag, mix cake mix, 3 eggs, 1 and 1/3 cup water, 1/3 cup oil. Preheat oven over
8 burning coals. Add 4 teaspoons oil to pot. Add 1/2 cup brown sugar to pot. When
sugar has melted, dump in peaches (with no more than 1/2 cup of the juice), Add 1 cup
sugar, Add 2 teaspoons cinnamon . . . and . . .Stir. Pour cake batter on peaches
S-L-O-W-L-Y. Put lid on oven and add 12 burning coals on top of lid. After 15 minutes
remove oven from coals on bottom and continue baking from top until cake is brown and cake
is done (check with toothpick). Allow cake to cool 30 minutes before serving. Bruce
Rosen, Scoutmaster Troop 1948, Rockville, MD.
Cherry Crisp
2 cans cherry pie filling
2 sticks butter, melted
1 white cake mix
1-3/4 c chopped nuts
Pour pie filling in bottom of oven. Sprinkle cake mix over top and DO NOT STIR. Top with
nuts. Pour melted butter over top. Bake for about 30 min at 350 degrees.
Pineapple Upside Down Cake
Yellow cake mix (Jiffy cake mix doesn't require eggs)
Pineapple slices
Brown sugar
Maraschino cherries
Butter or margarine
Use a metal pan that will fit into the Dutch oven *or* use foil. Put the pan into the oven
so that it rests above or on top of 1/2 inch of water in the bottom of the oven. If you
are using foil, wrap the foil over the sides of the Dutch oven, so that you have a
"pan" inside that just rests on top of the water/other but won't fall in. Use
several layers of foil. Put dots of butter in pan. Sprinkle brown sugar over bottom. Place
pineapple slices in a single layer on the bottom. Place maraschino cherries in the holes
in the pineapple slices. Pour cake batter over this. Close up Dutch oven, place coals on
top if desired or possible, and bake until done. Also, you can include walnuts. Kathleen
Burton, Scouter
Apple Spice Dutch Oven Cake
2 boxes spice cake or carrot cake
3 cans apple pie filling
2 sticks margarine
Line Dutch oven with foil. Pour 1.5 cans of apple filling on bottom of oven. Pour 1 box of
cake mix on top of apples. Dot with 1 stick of margarine. DO NOT MIX. Spoon 1.5 cans of
apples on top of dry cake mix. Sprinkle 2nd box of cake mix on top of apples. Dot with 2nd
stick of margarine. DO NOT MIX. Cover and bake at 350 F for 20-50 minutes until brown and
fruit starts to bubble. Serve warm. (Scouter training at Beaumont Scout Reservation, New
Horizons District, Greater St. Louis Area Council)
Snacks
Chili-Cheese Nachos
1 medium pkg. tortilla chips
1 15-oz can chili
16 oz shredded sharp cheddar cheese
2 foil cake pans (9” min.)
Put tortilla chips in the 2 foil cake pans. Use 1/2 can of chili for each pan of chips,
and spoon chili over the chips. sprinkle 8 oz cheese on top of each pan. Place on rack in
350 F box oven for 10 minutes. Remove, cool slightly, and serve. Good snack or lunch for
six scouts or one scoutmaster. (Scouter training at Beaumont Scout Reservation, New
Horizons District, Greater St. Louis Area Council)
Trail Mix
2 cans of unsalted peanuts
1 bag M&Ms
1 bag raisins
1 oz shredded coconut
Mix all ingredients and divide into 2 oz portions. Store in zip lock bags. Great for the
trail and a quick energy serge. (Help if you can. Send the web supervisor a better trail mix recipe!)
Honey Bars
1/4 pound seedless raisins
1/4 pound dry figs
1/4 pound dry apricots
1/4 pound roasted and chopped peanuts or almonds
1 tsp. lemon juice
Honey to give proper consistency
Make this at home and store for later use. Put fruit through a grinder or
food processor. Mix in chopped nuts and lemon juice. Add honey to make a stiff
dough, well mixed. Form into candy bar-size chunks. Wrap each chunk in
aluminum foil. No ingredients need refrigeration, so bars can be stored for future
use. (BSA Cooking Merit Badge Book)
Walking Salad
1 large eating apple
Chunky peanut butter
Seedless raisins
Cut off top of apple. Core out center. Slice bottom one-quarter inch
off core and replace on bottom of apple to seal. Fill hole in apple with mixture
peanut butter and raisins. Replace top of apple. Put in self-sealing plastic
bag. (BSA Cooking Merit Badge Book)
Birdseed
1 part sugar-coated cereal
1 part candy-coated chocolate
1 part roasted peanuts
Put all ingredients in a self-sealing plastic bag. Mix and munch when needed.
(BSA Cooking Merit Badge Book)
|