RECIPES
FOR
CAMPOUT COOKING
GREST
SOUTHWEST COUNCIL BSA
HIGH ADVENTURE
TEAM
2004
TABLE OF
CONTENTS
CORN
BREAD (American Heart Assn.).
RECIPES
FOR
CAMPOUT COOKING
GREST
SOUTHWEST COUNCIL BSA
HIGH ADVENTURE
TEAM
2004
TABLE OF
CONTENTS
CORN
BREAD (American Heart Assn.).
This recipe booklet came about as the result of requests for recipes from new scout leaders. I feel strongly that cooking is an important part of Scouting, and that a small recipe booklet could be helpful to new leaders, or experienced leaders looking for new recipes. Cut in half, most of these recipes can be tested at home.
Obviously this is not a cookbook, and contains only enough recipes and advice to get a new campground cook started off on the right foot.
1.
It is not
the job of a scout leader to become the chief cook for his unit.
2. A leader should become sufficiently familiar with campground cooking to teach, suggest, taste, evaluate, praise, and encourage youth in their cooking efforts.
3. Unless you are already an accomplished campground cook, you will soon learn that:
a. Small pieces of downed wood make the best cooking fires.
b. You should check with authorities before relying on a campfire to cook.
c. Charcoal
cooking involves practice and use of
d. Dutch ovens are a good friend of the campground cook.
e. Anytime you plan to bake in a Dutch oven, it should be preheated.
f. Propane stoves beat a campfire, for cooking, by a country mile.
g. Some preparations involving washing, peeling, and cutting are best done at home where water is plentiful. Raw chicken requires special care in washing.
h. Kitchen hands must always be very clean, or you must have a good supply of anti-diarrheal tablets.
i. Until youth are properly trained, clean-up is often a matter of forced labor.
j. Delay and improper clean up encourages insects, small and large animals (bears), and makes the task more difficult.
k. Someone must always be watching the pot to insure it doesnt cook dry, and that the fire is always under control.
l. You should own a copy of Roughing It Easy by Dian Thomas. ISBN 0-8425-0892-9 (pbk.).
4. If you are a compulsive cook, cook with, or for the adults. Adult menus should be
innovative, and teach by example. Let the youth sample your special efforts.
5. Make sure that every youth gets his turn at cooking. First efforts may not always
work out well, but thats part of the learning process. In the end, some of the best cooks may develop from the slow starters.
6. When youth are planning their meals, instill in them consideration for the group.
Avoid pricey ingredients, avoid repeating the same meals over and over, Avoid reliance upon simply opening cans and warming frozen pizzas, be alert to allergies, special diets (e.g. diabetics), and religious considerations.
Hope you try some of these, and enjoy them.
James T. Thompson (Mr. T.)
2 Tablespoons cooking oil
1 large onion, ends removed, peeled & diced
4 cans (15oz.) plain navy or pinto beans
2/3 cup molasses
2/3 cup brown sugar, packed
1 Tablespoon yellow mustard
1 teaspoon salt
2 pounds (16) hot dogs, cut in half
1 can (15oz.) diced tomatoes
*
In an open pot.
Saute onion in oil.
Add everything else, and mix well.
Simmer, uncovered, until most of liquid is reduced.
Serves 8
Serve on slices of white bread.
2 Tablespoons cooking oil
1 large sweet onion, ends removed, peeled and diced
2 cloves garlic, minced
2 pounds hamburger meat
2 cans (15oz.) plain pinto beans
2 cans (10.5oz.) condensed tomato soup
2 soup cans of water
2 cans (15oz.) red enchilada sauce (pick your heat)
Salt & pepper
*
In an open pot.
Saute onion and garlic in oil. Add meat, scramble and brown.
Remove excess fat. Add beans, soup, enchilada sauce, and water. Stir.
Simmer until reduced to desired thickness. Stir occasionally. Salt & pepper to taste.
Serves 8
Serve with white flour tortillas.
2 Tablespoons cooking oil
2 pounds of well trimmed beef stew meat, 3/4 inch dice.
6 medium potatoes, well scrubbed and cut into 1 dice.
1 large sweet onion, ends removed, peeled, and large dice.
1 teaspoon salt
1/4 teaspoon pepper
2 cans (28oz.) baked beans in Bar-B-Q sauce
*
In a #12 Dutch oven.
Brown meat in oil. Season. Add onion and saute.
Add potatoes and beans, mix well. Add about 3/4 cup water.
Cover Dutch oven. Add coals top and bottom.
Bake covered for 2-3 hours, or until meat is tender.
Stir occasionally. Add water as needed to prevent cooking dry.
Serves 8
2 Tablespoons cooking oil
2 pounds well trimmed pork stew meat, 1 inch dice.
1 large sweet onion, ends removed, peeled, diced.
3 cloves garlic, minced
1/3 cup corn meal
1 scant teaspoon ground cumin
1/2 scant teaspoon Mexican oregano
1/4 teaspoon salt and pinch of baking soda.
2 cans (15oz.) pinto beans in chili sauce
1 can (15oz.) diced tomatoes with green chili
1 can (10.5oz.) chicken broth
2 cans (15oz.) whole corn, drained
*
In a #12 Dutch oven.
Brown meat well in oil. Add onion, garlic and saute.
Add tomatoes and pinch of baking soda. Stir.
Add everything else, season, and mix well.
Cover Dutch oven. Simmer for 2-3 hours, or until meat is tender.
Stir occasionally.
Add water as needed to prevent drying out.
Serves 8.
2 Tablespoons cooking oil
2 pounds of cased sausage (Polish, German or Knockwurst), cut in 1 1/2 inch pieces
2 medium onions, ends removed, peeled, cut into 8ths.
4 medium apples, cored and cut into 8ths.
4 medium potatoes, scrubbed and cut into 8ths.
2 cups apple juice
4 cans (15oz.) Bavarian style sauerkraut, drained
*
In covered pot.
Brown sausage pieces in oil.
Add everything together, mix well.
Simmer covered until all is tender, and liquid is reduced.
Serves 8
A loaf of rye bread goes well with this.
1 package (16oz.) egg noodles
2 Tablespoons cooking oil
2 pounds of ground beef
2 medium sweet onions, ends removed, peeled, diced
2 cans (15oz.) whole corn, drained
2 small cans (2 1/4oz. Dry. Wt.) sliced ripe olives, drained
4 ribs of celery, diced fine
2 cans (10.75oz.) condensed tomato soup
2 soup cans of water
2 cups of grated cheddar cheese
Salt and pepper to taste
*
In separate pot, cook noodles according to package directions.
Drain and set aside.
In 12 inch Dutch oven.
Scramble and brown meat in oil. Season. Remove most of excess fat.
Add celery and onions, saute.
Add corn, olives, soup, and water. Mix well.
Stir in noodles.
Cover Dutch oven. Add coals top and bottom.
Bake 15 - 30 minutes, remove lid, stir.
Add cheese to top, cover, and bake until cheese melts.
Serves 8
Foil dinners offer the camp cook a variety of options. You can vary the vegetables you use (onions, carrots, potatoes, green chili, thawed frozen mixed vegetables, peas, green beans, stir fry vegetable mixes, etc.). You can vary the meats that you use ( ground beef, cube steaks, boneless chicken breasts, thin boneless pork chops, etc.). You can add items to the meat ( catsup, B-B-Q sauce, chili salsa, honey mustard sauce, dry onion soup mix, sweet soy sauce, etc.).
For a quick meal in camp, they may be prepared at home, and taken camping in the ice chest. They require a good bed of campfire coals, or well burning (grey) charcoals.
Ingredients for eight(8) foil dinners.
1 roll of heavy duty aluminum foil
2 pounds of ground beef, made into 8 patties
8 large carrots, cut into 1/4 inch coins
8 medium potatoes, scrubbed and sliced in 1/4 to 1/2 inch slices
8 medium onions, ends removed, peeled, sliced in 1/4 to 1/2 inch slices
Salt and pepper
Enough for eight foil dinners
*
Take a piece of heavy duty foil, 12 x 18.
Place some carrot coins, potatoes and onions in center.
Place meat patty on top, salt and pepper.
Add more onions, potatoes and carrots.
Close foil (SEE NEXT PAGE).
Place dinners on coals and turn about every 5 minutes.
Check one dinner for doneness of meat in about 20 minute.
If not done, reseal, and cook about another 10 minutes.
Most dinners should be ready in 20-30 minutes.
2 Tablespoons cooking oil
2 pounds of cooked ham, diced into about 1/2 inch pieces
8 medium baking potatoes, peeled, diced into 1 inch pieces
2 cans (15oz.) whole corn, drained
1 small green bell pepper, diced
1 small sweet onion, ends removed, peeled, and diced
2 cans (10.75oz.) condensed cheddar cheese soup
1 cup milk
1/4 cup flour
*
In a separate bowl, mix soup, milk and flour until smooth.
In bottom of covered pot, saute onions and pepper in oil.
Add meat, potatoes and corn.
Pour soup mixture over top, stir ingredients together.
Put lid on pot, simmer until potatoes are done. Add milk as needed.
Serves 8
2 Tablespoon cooking oil
2 pounds of course ground pork
3 cloves garlic, minced
1 medium sweet onion, diced
3 cans (29 oz.) of white hominy
3-4 cans (4oz.) diced green chili (pick you heat), rinsed and drained.
1 can (10oz.) diced tomatoes with green chili
1 teaspoon salt
1/4 teaspoon of ground cumin
1/4 teaspoon Mexican oregano
*
Use large pot or #12 Dutch oven bottom.
Scramble and brown meat in oil.
Add onions and garlic, saute. Remove excess fat.
Add everything to the pot, stir well.
Simmer until it reaches desired consistency.
Serves 8
Serve with white flour tortillas.
Roll of heavy aluminum foil
About 2/3 cup of cooking oil
2 dozen corn tortillas
2 pounds of ground beef
1 small box of processed cheese, sliced
2 cans (15oz.) whole corn
2 cans (15oz.) Mexican style pinto beans
1 medium sweet onion, diced
2 cans (4oz.) diced green chili, rinsed and drained.
Salt and pepper
*
In small skillet, heat oil, and soften tortillas.
(Dip tortillas quickly in hot oil, drain, and set aside).
In a large skillet, add 2 Tablespoons of oil Add meat, scramble and brown.
Add onions and saute. Salt and pepper.
Line a #12 Dutch oven with foil. Oil the foil.
Line sides and bottom of oven with tortillas.
Layer in half the meat, corn, beans, chili, and cheese slices.
Top with tortillas, and repeat another layer. Top with tortillas.
Cover Dutch oven, Bake (coals top & bottom) 45-60 minutes.
Serves 8
2 Tablespoons cooking oil
8 pieces of chicken (thighs or breasts)
1 green bell pepper, diced
1 large sweet onion, diced
4 stock of celery, diced
2 cloves garlic, minced
2 teaspoons salt
3 cans (10.5oz) condensed chicken broth + 3 cans water.
2 cans (10oz.) diced tomatoes with green chili
4 cups uncooked rice
*
In #12 Dutch oven, brown chicken well in oil, remove and set aside.
Add celery, pepper and onions, saute.
Add broth, tomatoes, rice, and chicken. Stir.
Cover oven, bake (coals top and bottom) about 45-60 minutes.
Add water and stir as needed. Check chicken for doneness (juices run clear).
Serves 8
Roll of heavy aluminum foil
1 cup flour
3/4 cup corn meal
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 Tablespoons sugar
1 egg, lightly beaten
1 cup milk
1/4 cup cooking oil
*
Line a #12 Dutch oven with foil. Oil foil.
Mix dry ingredients. Add liquid ingredients.
Pour in Dutch oven.
Cover and bake (coals top and bottom) 30 minutes or until golden.
Serves 8
4 Cups corn meal
4 cups flour
2 teaspoons salt
Cooking oil for about 4 inches in bottom of Dutch oven
Water enough to make a soft, but not runny dough.
*
Drop by teaspoon full into hot oil. Fry until golden.
Remove, drain on paper towels. Salt, if needed.
Cans of regular size buttermilk refrigerator biscuits (10 to can).
Cinnamon sugar ( Mix 1/2 cup sugar, 2-3 teaspoons cinnamon).
Cooking oil for about 4 inches in bottom of Dutch oven
*
Heat oil. Cut biscuits in half, drop to hot oil. Fry until golden, turning as once.
Remove, drain on paper towels, roll in cinnamon sugar.
NOTE: Many of these disappear when served with hot cocoa.
(Enough for #12 Dutch oven)
1 cup flour
1 rounded teaspoon baking powder
1/4 teaspoon salt
1 rounded Tablespoon shortening
Water
*
Mix dry ingredients. Cut in shortening (pea size).
Slowly add water to desired consistency.
What is desired consistency?
A. Biscuit batter: A little stiffer than pancake batter.
B. Drop Biscuits: A soft sticky dough that can be scooped, and
dropped off by Tablespoon.
C. Biscuits: A stiff dough that can be handled without sticking.
Treat gently, and dont over handle your dough.
How long do you bake?
A. Batter biscuits are baked in lightly oiled skillet or bottom of Dutch oven.
Use look and see method. When one side is done, turn, and bake other side.
It usually takes about 5 or 6 minutes per side.
B. When drop biscuits are baked as biscuits, is usually takes 10-20 minutes.
If used to top a baked dish, they must be added to a dish with enough
liquid to permit absorption in the bottom of the biscuits. They are
then covered and usually baked for 10-15 minutes.
If added to a bubbling pot for dumplings, they are allowed to bubble,
uncovered, for about 10 minutes. They are then covered, and cooked another
10 minutes.
C. Rolled and cut biscuits take about 10-20 minutes to bake.
If using a Dutch oven, lightly oil the bottom, make sure oven is not directly on
the coals. Use rocks under the oven to keep it above the coals.
If your oven is directly on campfire coals, put biscuits in a pan, inside the
oven. Use small rocks to keep pan off the bottom of the oven.
What about temperature?
A. Experience-experience-experience.
B. Coals on top (try 10) and coals on bottom (try 10).
C. Always pre-heat oven and lid before baking.
D. Make sure coals are burning well before you start. Charcoals should be gray.
E. Add coals to raise temperature. Remove coals to lower temperature.
F. Lift the lid a little to reduce inside temperature.
G. Dont peek during the first 5 minutes of baking.
H. Be scientific. If black - too hot, or too long.
If white or doughy- not hot enough, or not long enough.
6 cups flour
3 teaspoons baking powder
1 teaspoon salt
Warm water enough to make a soft, but not sticky dough
Oil for about 4 inches in Dutch oven
*
Mix a soft, but not sticky dough.
Take a handful of dough, and form into ball.
Pat and stretch until thin. Poke hole in center of dough.
Fry in hot oil. Turn by using a stick in the hole.
Drain on paper towels.
NOTE: You can use these for Navajo tacos (add scrambled ground beef,
diced tomatoes, shredded lettuce, diced onions, chili salsa, and cheese).
ALSO, These go well with honey, as a treat or as a dessert.
1 box of yellow or white cake mix
1 can (size 2 1/2) sliced peaches, in heavy syrup
8 Tablespoons butter
*
Line a #12 Dutch oven with heavy duty foil. Oil the foil.
Pour in canned peaches (or other fruit).
Sprinkle over the box of cake mix, stir just enough to moisten.
Top with pieces of butter.
Cover, bake (coals top and bottom) 45-60 minutes.
If you never learn to bake anything else in a Dutch oven: Learn this.
Pie Crust: 1 1/2 cups graham cracker crumbs
3 Tablespoons sugar
6 Tablespoons butter.
Mix together, and press into 9 pie pan.
Filling: 1 small box of instant chocolate pudding
1/4 cup chocolate chips
Milk, according to directions on box.
*
Prepare pie shell.
Prepare pudding according to directions, stir in chips, pour into pie shell.
Allow time for the pudding to set up.
Almost any spaghetti sauce purchased at the store will do for campout cooking. You can make it better by adding: 1 pound of ground beef, scrambled and browned.
1 medium onion, diced and sauted.
2 cloves of garlic, minced, sauted.
Dried sweet basil, according to taste.
A pinch of baking soda. This cuts the acid taste, and
tends to sweeten the sauce.
Almost any box of pancake mix that only requires adding water will make good pancakes.
New Scouts will almost always put pancakes on their breakfast menus, but making good pancakes is not that simple. First efforts, when all you have is a regular skillet, a campfire, and the usual inattention, will almost always end up burned, or undercooked.
If you have the controlled heat of a propane stove, a Teflon skillet or griddle, pay close attention, and keep the size down to about 4 inches, pancakes do make a nice breakfast.
1/3 cup white sugar
2-3 teaspoons cinnamon
2 cans of regular size buttermilk refrigerator biscuits (10 to can)
1/4 pound of butter.
2 Tablespoons of brown sugar, rounded and packed
*
Take a round 8 inch aluminum foil baking pan, and put a ball
of foil ( a little larger than golf ball size) in the center of the pan.
In separate pan, melt butter and brown sugar together.
In a bowl, mix sugar and cinnamon together.
Dredge each biscuit well in the cinnamon sugar, and place biscuits
on their edge around the side of the pan.
Evenly pour the butter/brown sugar mix over the top of the biscuits.
Put aluminum foil in bottom of a #12 Dutch oven.
Put three small stones in the bottom of the oven, and preheat oven and lid.
Balance the 8 inch pan on the stones, put cover on oven.
Bake (coals top and bottom) for 20-25 minutes, or until brown.
This should serve 8, providing its not the only breakfast item.
(Confession: The first time I made this, I ate half).
4 cans (10.75oz.) condensed chicken broth
4 broth cans of water
2-3 cups flour
2 eggs, beaten in cup
2 eggs, beaten in another cup
*
Put flour into a pile, make a well in the center of the flour.
Pour 2 beaten eggs in the well.
Pull flour from the inside of well, into eggs. Make a stiff dough.
Roll dough out thin on a well floured surface, and cut into strips.
Put broth in large pot, and add water. Bring to boil.
Stirring constantly, slowly drizzle in 2 beaten eggs.
Add separated noodles to broth. Allow to cook for about 5 minutes.
Serves 8: A good hearty soup for a lunch.
4 slices of bacon, diced
1 qt. milk
1 small onion, diced
1 can (15 oz.) whole corn
1 can (15 oz.) cream style corn
1/4 cup instant mashed potatoes
Salt and pepper to taste
*
Use a large pot.
Fry bacon until crisp. Add onion and saute.
Add corn and cook for 10 minutes.
Add milk. Sprinkle and stir in potatoes.
Season with salt and pepper.
Bring to boil, reduce heat. Serve hot.
Serves 3-4 persons. Simply double recipe for 6-8.
NOTE: This makes a great dish for winter lunches.
Many youth have requested this recipe, years after they left Scouting.
Mr. Ts Chili Facil
Sweet onion, fine dice
Cheddar cheese, shredded
Tomatoes, diced
Lettuce, shredded
FRITOS
*
Put brand name Fritos in bowl, or on plate.
Top with onion, cheese, tomato, chili and lettuce.
An Old Scouter Talks Cooking Rev. 2004
From Campfire to the Kitchen 1992
An Old Scouter Talks Frontier Cooking 1995
Use for notes and comments
on recipes.