Camping and Outdoors Recipes
Here is a grab bag of recipes,
many of which are good for camping, that have arrived at the MacScouter over the past
few years. Enjoy!
Table of Contents
Loaf 104 with Potatos and Onions
1 1/2 lbs. Ground Beef
3/4 cup Rolled oats(dry)
1 1/2 Tea Spoon Season Salt
1/4 Tea Spoon Pepper
1 pkg Onion Soup mix (may
1 cup Evaporated Milk
1/4 cup Catsup or Ketchup
*Recipe may be double or
tripled (for 25 scouts and parents should be tripled)
Also, you will need to have
two ovens going for the meat loafs when tripled.
Prepare a dinner plate or
plates [usually one from Mom :)] with a layer of wax paper on top and
set aside. Get some paper towel ready.
In a very large bowl, Lightly
mix, by hand, all dry ingredents with ground beef, then add milk and mix
thoroughly, really work the meat and milk together. Now add the catsup.
Work until mixed well. Shape loaf on top of the plate, making it even
all the way to the edges. When tripled, divide into two loafs. Either
freeze it or put it into a warm oven.
-- Thanks to Fritz Schmitt...Scoutmaster
Troop 104Holy Angels
10-15 peeled and sliced(scalloped)
2-4 Diced onions
1 stick butter per oven
Preheat oven, put butter
in and let melt. Mix in onions, stir well, then put potatoes in and stir
around until covered with butter. Make a nest, but keep some potatoes
and onions on the bottom. Place round meat loaf in the middle and cover.
Cook for 90 minutes or more rotating lid and bottom ever 15-20 minutes.
Usually, in the last 35 minutes, we put another oven with corn bread on
top of the main oven. Just take some of the coals off the top of meat
loaf while preheating corn bread oven and increase the time a little.
Too hot on the bottom will burn the corn bread.
Big coffee cans, with holes
drilled in sides for ventilation
Pizza sauce in squirt-top
Knife to spread
Cooking oil in spray can
Put coffee cans on hot coals,
bottom side up. Spray one side of tortilla with oil. Squirt a little pizza
sauce on the other side, and spread it around. Cover with pepperoni and
cheese, and put on can. Cook until bottom is toasty. Remove with spatula,
and serve on paper plate.
1 package large flour tortillas.
Butter each one generously. Cover with chopped apples. chopped nuts, raisins,
sugar and cinnamon. Sprinkle with a few dried bread crumbs. Roll each
one up and place in pan seal side down. Spread soft margarine or butter
over each one. Then sprinkle sugar and a little cinnamon over top. Bake
in 350' camp oven for about 40 minutes, or until apples are cooked and
tops are a little browned. Cover with foil and let stand for a while so
juices will set into shells. Cut into slices and serve with vanilla ice
on the Manifold
Rainbow or brook trout fresh
from stream! Clean and remove head, add butter lemon and oregano to taste,
wrap in foil. Cook 3 min. on each side. Take fork and scrape length wise
to remove skin, and cross-wise gently to remove meat with-out the bone.
Road trip cooking. For long
trips (must have safe spot to pull over to flip food). In foil, place
3 tablespoons of butter, 2 lbs. of cubed beef, 1 pepper cut in slices
and 1 onion 1/4 cut. In second package cut into quarters, 5 or 6 potatoes
add seasoning and some butter wrap securely.
Place both items under hood
of car on intake manifold. Secure with wire (insulation removed). After
1 hour of driving flip packages and finish drive (1 HOUR max). The meat
should be medium well and the potatoes just right.
Adjust drive time to outside
air temperature( if it's cold it take longer to cook). Don't forget the
gloves under the hood of most cars stay at a slow cook temperature or
between 180 and 190 degrees. Great for late camp arrivals.
DO NOT COOK FISH THIS WAY
YOUR CAR WILL SMELL FOR MONTH!!!!!
-- Thanks to John, Webelo
leader pack 327 Northvale N.J.
One thing is sure,
when it's time to eat, scouts don't want to fuss around with complicated
recipes. As Pete Farnham of Troop 113 pointed out, Ramen Noodles
are a good start to many quick, tasty, and nutritious meals. Our
scouts in the Wolverine patrol have developed a quick, easy meal
they call Trailside Tetrazzini, and during a recent competition had a
meal in front of the judge in under 10 minutes from the start of cooking.
The ingredients can be packed by one scout, and serves 4 to 6.
2 cups Minute Rice
1 10 oz can of Cream of Mushroom Soup
Dehydrated Veggies (We like "Just Veggies", which is also
a trail snack)
Wolverines Secret Seasoning -- Curry powder (don't tell anyone),
Garden Seasoning and Pepper
4 cups water
Bring water to
a boil, add Ramen flavor packets, veggies, soup, and seasoning to taste.
Remove water from stove, crunch up noodles and add to water along with
rice. Stir to mix ingredients and cover for 3-5 minutes.
Serve with rolls, bread sticks, or Pita bread.
The kids really
like it, and the roll helps them clean their plates and the pot to almost
put-away condition -- we cleaned up in about a quart of water, which was
almost as clean as the rinse water.
There are many
variations of the noodle/rice combination. Using the amount of
water suggested for the noodles is enough to cook the rice as well,
and make a tasty casserole. If weight is a problem, use dry soup
such as Onion soup, and add a little more water. Try substituting
different soups, for example Cream of Chicken.
It's a good meatless
meal if you have scouts(as we do) that follow these restrictions and the
other scouts don't mind at all. Our scouts prefer T. T.,
and chose it over more complex meals. Since it's tasty and quick, they
can get cleanup done and set up for capture the flag or campfire.
We hope you enjoy
this as much as we do.
-- Thanks to
Mike Bell, ASM Troop 77, Vallejo, CA.
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.
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.
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.
>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.
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.
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.
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.
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
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
1 medium size tomato, finely
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.
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.
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 lb. and 4 hours for 5 lb.. Baste occasionally during baking. Take
out and slice. Then replace it in the pan and pour some of the marinade
Increase the temperature to 350 degrees and continue baking for another
1 (14 oz) can Eagle Brand Sweetened
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.
Here is the recipe for hamburger
cookies (a cute idea for a 50's event): For 30 cookies you will need:
60 vanilla wafers
30 peppermint patties
About 1/2 cup of flaked coconut
About 5 drops of green food coloring
About 2T sesame seeds
Place a vanilla wafers, flat side up, on a cookie sheet. (I use my toaster
oven. It fits exactly 15 cookies.) Unwrap, and place a pepperment patty
on each cookie (I use York's Pepperment Patties.) Bake for about 4 minutes
at 300 degrees (or until they are soft enough to smash down.) While they're
baking, tint some flaked coconut with a few drops of green food coloring.
(You just put the coconut and food coloring into a sealed container and
shake until it's all green.) Remove cookies and mints from oven and lightly
top with green coconut (the lettuce). Let some coconut hang out over the
sides of the patty. Place a second vanilla wafer on top of each peppermint
patty and press down gently to allow the peppermint patty to flatten and
look more like a burger patty. Put the burgers on a plate and pop them into
the freezer for five minutes so the chocolate sides harden. Remove from
freezer and lightly brush the tops with about two drops of water (this activates
the sugar in the cookie and creates a slightly sticky surface.) Sprinkle
a few sesame seeds on top. (You can find these where they sell spices in
your grocery store.) They will stick. Now they are ready to eat.
If you like, you can make
a small envelope, like the McDonald's French Fry bag, to hold each hamburger.
Fold a piece of 8 1/2" X 5 1/2" paper in half (Now measuring 4 1/4" X
5 1/2"). With the fold at the bottom, open it up and fold the two sides
in 1/2 inch. Refold at the bottom and cut the top (double thickness) into
an arch. Glue the 1/2" sides, that you folded in, together and decorate
the bag with yellow, orange and brown markers to duplicate a French Fry
bag. Instead of writing "McDonald's" you can change it to Mc (your name).
We call ours McLindsay's. These are great to send to school or scout meetings
on your child's birthday because they can be taken home in the little
bag instead of eaten at school. Hope you like them.
If you have any questions,
e-mail me at email@example.com
Palma Lindsay, Co-leader, Santa Clarita, California
Take enough oranges for each
person (the large navel ones work the best) cut them in half spoon out the
pulp and orange goo (save this you can add it to tropical punch Kool Aid
for a little pep to your kool aid!!). Be careful not to tear the rind of
the orange in the process after spooning it all out take cake or muffin
batter and pour enough batter to fill the half of the orange 3/4 of the
way up. Then place the top back on top of the orange and wrap with foil.
Place in your campfire coals for about 20 to 30 minutes.
Let cool for about 5 minutes,
unwrap and you have a sweet treat to enjoy! This works really well with
jiffy blueberry muffin mix for a morning muffin or for a snack as a cupcake.
Hope ya like it ...its
a little messy but the end product is worth it.
-- Thanks to Angyi Coleman Brownie GS leader for Troop 173 in OKC, OK
Damper is a traditional Australian
camp food; it is basically a dough of self-raising flour and water baked
in the coals to make a kind of bread, and is great hot with butter and jam.
A traditional scout variation of damper is "twist" - same recipe, but the
dough is rolled out snake-like and wrapped around a green stick and cooked
over the coals much as you do when toasting marshmallows. Cubs love it!
Key points to watch out for - ensure the wood in the stick is from a plant
without toxic sap (not normally a problem with our eucalypts here, but I
don't know what trees you're likely to have available) and the stick is
steadily rotated while cooking - doughy on one side and burnt on the other
is not too exciting to eat! If cooking damper the more traditional way in
the coals, you may want to wrap the dough in foil - not really the way the
old bushmen did it, but I have found the current more civilized generation
sometimes protest at the ash and inevitable burnt sections of crust that
have been up against the hottest coals!
A haybox stew is also a
good option. I'm sure this will be familiar to many of you, and I think
I even recall seeing it in a BSA handbook many years ago. Basically you
bring the stew to the boil and then put the billy it in a box tightly
packed on all sides (including on top of the lid - often overlooked) with
straw, hay or shredded newspaper. This insulates the billy and the stew
continues to slowly cook. Works great if you prepare it at lunchtime,
go off to do an activity, then come back at dinnertime and it's cooked
(may need just a little reheating sometimes)
-- Thanks to Grant O'Neil
"I used to be a Magpie, and I'm still a Venturer..."
1 can cream corn
1 can regular corn
8 oz sour cream
1 stick margarine, melted
1 package Jiffy corn bread muffin mix
Mix all together and pour into greased pan. Bake 350 to 375 degree oven
until done. depending on size of pan determine length of baking time.
Mom makes this in a deep casserole dish and bakes for an hour or so.
When I did this in the
dutch oven, I skipped the onion flakes and didn't melt the butter first.
It baked for about 40 minutes with 6 coals on the bottom and 20 on top.
A favorite with the boys,
won 2nd place in the 1996 Wabuha District camporee cookoff. The boys judged
adult division cooking, how did I win feeding them vegetables?
-- Thanks t o Bill Randall,
ASM Troop 7, Cedar Falls, IA
1 c Light corn syrup
1 c White sugar
1 c Peanut butter
4 c Corn flakes
4 c Cherrios
1 c Peanuts
In a 2 qt. pan melt together just until smooth the first three ingredients,
stirring constantly. Do not boil. (Warning: Don't use glass pan on top of
electric stove!) Remove from heat. Measure the last three ingredients into
a large bowl. Pour over peanut butter mixture. Stir, coating cereal and
nuts. Spread into buttered large pan. Cut into squares. Press down.
-- Thanks to 9 year oldTravis Williams
4 Qt. popped corn
1/2 lb Gum drops
1/2 lb Peanuts
1 lb Marshmallows
1/2 c Melted margarine
1/2 c Corn oil
Melt marshmallows, margarine, and corn oil. Pour over popcorn, nuts and
gum drips. Mix together and pat in a bundt cake pan or angel food cake pan.
1/2 c Butter
2 c Sugar
1/2 c Water
2 tb Cocoa
1/2 c Peanut butter
3 c Oatmeal or:
1 c Coconut
Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds.
Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax
paper and let harden.
I have a cooking suggestion
that we use in Royal Rangers. Items needed 1-brown paper bag, small stick
bacon and one egg. You first lay 3 to 4 strips of bacon one next to each
other in the bottom of the bag ( depending on bag size and how well you
like bacon ). insert stick through bag top and hold bag over camp fire so
bacon cookes but be careful that bag is not too close or the bag will catch
fire! When bacon is all most done crack open egg on top of bacon and if
all goes well you'll have cooked bacon and eggs in a paper bag!
-- Thanks to P.H. Royal Rangers outpost 93 N.C.
In a small ziplock bag add:
1 cup milk
2 tablespoons sugar
2 tablespoons condensed milk (I use Eagle Brand)
1/2 teaspoon vanilla (or chocolate etc to taste)
Close bag carefully. Place in another small ziplock bag and close as well.
In a large ziplock bag fill 3/4 full of snow and add 1 cup of pickling salt.
Place the ingredient bag into the large bag and close same. Mix thoroughly
until the contents of the ingredient bag harden (usually about 5 minutes).
Open and enjoy!
Please note: Mitts are
suggested to do the mixing as the salt lowers the snow temperature, and
the hands get uncomfotable.
The double bagging serves
1. If the first leaks you don't have to start over.
2. Not as much salt water in the ice cream.
This works quite well.
My wife does it with her third graders, and I do it at most winter camps.
Its a bit messy, but the kids love it.
Haagen Das eat yout heart
-- Thanks to Joe Servos-27th
Guelph Ont Canada Cubs
Eggs, cheese, sausage, boiled
in DOW freezer ziploc bags. Prefry the sausage at the campsite. By the way,
the ziplocs work great in boiling water, but: remove excess air from the
bag first; take a permanent pen for labeling the bags in the water; keep
the bags away from the side of the boiling pot (that's where the bag gets
damaged from the heat) and squish it after it's cooked and re-cook if you
want your breakfast to be firm. Otherwise, you will have some undercooked
-- Thanks to Bob Nix ..ustaBabeaver..