Easy Camp Recipes
Justine Pascual, Cynthia Runyon, Jenn Scuderi, and Kait Wildes
Table of Contents:
Breakfast – Jenn Scuderi
Lunch – Justine Pascual
Dinner – Cynthia Runyon
Dessert – Kait Wildes
Snacks – Kait Wildes
Drinks – Kait Wildes
Basics – All
Works Cited - All
Breakfast Biscuits
Breakfast Burritos
Camp Breakfast
Chocolate Chip Pancakes
Cinnamon Buns
Crepes
Date Maple Nut Instant Oatmeal
Eggs In a Frame
French Toast
Fried Corn Meal
Fruity Morning Bagel
Jungle Breakfast
Nutty Teddy Granola
Omelet
On-the-Go Breakfast Bars
Scrambled Eggs
Breakfast Biscuits
Ingredients8 eggs
8 slices ham
8 slices American cheese
1 package biscuits
MaterialsNon-stick griddle
Spatula
Preparation1.) Make biscuits at home and pack for camping
2.) Heat non-stick griddle over camp stove and add eggs
3.) Turn eggs, placing one slice of cheese on each
4.) Slice biscuits in half, and place one egg and cheese on each half
5.) Heat ham briefly on griddle and place one slice on each egg with cheese
6.) Top with other half of biscuit
Makes: 8 biscuits
Time: 10 minutes
Breakfast Burritos
Ingredients1/2 lb. sausage
1 medium onion, diced
1 medium bell pepper, diced
1 tomato, diced
1 Tbsp garlic
8 oz shredded cheddar cheese
4 eggs
8 10” flour tortillas
MaterialPan
Mixing bowl
Mixing spool
Preparation1.) Sauté all ingredients except eggs and cheese on medium to high heat for 10 minutes
2.) Add eggs and cook until eggs are done
3.) Wrap in flour tortillas and add cheese
4.) Fold and serve
Time: about 10 minutes
Makes about: 8 servings
Camp Breakfast
Ingredients4 to 5 potatoes
Salt water
1 lb bacon
4 to 5 eggs
MaterialsFrying pan
Pot
Mixing spoon
Preparation1.) Soak potatoes in salt water overnight
2.) Slice potatoes next morning
3.) Fry bacon
4.) Remove from heat and crumble into pieces
5.) Fry potatoes
6.) Add crumbled bacon
7.) Break eggs into potatoes and let cook until eggs begin to harden
8.) Stir until all ingredients are blended together and thoroughly cooked
Makes: 4 servings
Time: 20 minutes
Chocolate Chip Pancakes
Ingredients1 ¼ cup flour
1 Tbsp sugar
¼ tsp cinnamon
1 Tbsp baking powder
¼ tsp salt
2 eggs
1 cup milk
4 Tbsp melted butter
¾ tsp vanilla
¾ cup chocolate chips
MaterialsSkillet
Large bowl
Small bowl
Measuring cups and spoons
Mixing spoon
Spatula
Preparation1.) Preheat griddle or skillet to medium-high
2.) Combine flour, sugar, cinnamon, baking powder, and salt in a large bowl
3.) Mix together eggs, milk, butter, and vanilla in a small bowl
4.) Pour liquid ingredients into large bowl and beat into dry mixture until smooth
5.) Fold in the chocolate chips
6.) Pour 1/4 cup batter for each pancake onto hot griddle
7.) Cook until the bubbles that form on top begin to pop, before flipping, then cook a minute or so more
8.) Serve immediately topped with your favorite syrup or butter
Makes 14-16 pancakes Time: about 45 minutes
Cinnamon Buns
Ingredients3 cups Bisquick mix
1/2 cup brown sugar
1 Tbsp cinnamon
1/4 cup raisins
Flour for rolling
1 Tbsp olive oil
1/4 cup water
MaterialsMixing bowl
Rolling pin
Foil
Cutting board
Knife
Baking pan, greased
Preparation1.) In bowl, slowly add water to Bisquick, forming dough
2.) Roll out on cutting board using floured rolling pin
3.) Spread margarine onto flattened surface
4.) Sprinkle cinnamon, brown sugar, and raisins over margarine
5.) Roll into a log and slice 1-inch slices, placing them on greased pan
4.) Cover and bake over low heat for 7-8 minutes.
Makes: 8 buns
Time: 15 minutes
Crepes
Ingredients4 eggs
1 cup milk
2 teaspoons sugar
1 cup flour
1/3 cup butter, melted
Optional: confectioner sugar,
jam or jelly, nutella
MaterialsMixing Spoon
Mixing bowl
Skillet
Spatula
Dull knife
Preparation
1.) Mix all ingredients together in bowl (not the optional ingredients)
2.) Pour spoonful of batter into skillet
3.) Rotate skillet so that a thin layer of batter covers entire bottom
4.) Flip when edges start to brown or bubble
5.) Cook other side
6.) Remove from skillet with spatula
7.) Spread with thin layer of jam, jelly, or nutella and roll
8.) Sprinkle with confectioner sugar
Makes: 12 crepes
Time: 20 min
Date Maple Nut Instant Oatmeal
Ingredients3 cups quick cooking oats
5 teaspoons brown sugar blend Splenda
10 teaspoons maple sugar granules
1 cup walnuts
10 teaspoons chopped dates
Materials10 Ziploc bags
Preparation1.) Process ½ cup oats in blender until powdery
2.) Into each Ziploc, combine the following ingredients…
3.) 2-4 teaspoons powdered oats (divide into an equal amount)
4.) 1/4 cup unpowdered oats
5.) 1/2 teaspoon brown sugar blend Splenda
6.) 1 teaspoon maple sugar granules
7.) 1-1/2 tablespoons walnuts
8.) 2 teaspoons chopped dates
9.) Seal Packages and add boiling water any time you need an instant breakfast
Makes: 10 packages
Time: 10 minutes
Eggs In A Frame
Ingredients1 slice of bread
Butter
1 egg
Salt and pepper (if desired)
MaterialFrying pan
Knife
Butter
Wax paper
Bread
Spatula
Preparation1.) Heat frying pan
2.) Pull center from a slice of bread, or cut out center
3.) Butter bread generously on both sides
4.) Brown bread "frame" on one side in moderately hot buttered frying pan
5.) Turn over
6.) Drop egg into center of bread "frame"
7.) Cook slowly until egg white is set (cover pan until white starts to set)
8.) Sprinkle lightly with salt and/or pepper
9.) Lift out with pancake turner and serve
Makes 1 serving
Time: about 5 minutes
French Toast
Ingredients4 eggs
1 teaspoon sugar, optional
1 teaspoon salt
1 cup milk
12 slices white bread
Butter
Syrup
MaterialMixing bowl
Fork
Pan
Spatula
Preparation 1.) Break eggs into a wide, shallow bowl and beat lightly with a fork
2.) Stir in sugar, salt, and milk
3.) Heat buttered pan on medium-low
4.) Place the bread slices, one at a time, into the bowl, allowing slices to soak up egg mixture for a few seconds
5.) Then carefully turn to coat the other side
6.) Soak/coat only as many slices as you will be cooking at one time
7.) Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown
8.) Flip using spatula and brown the other side
9.) Serve hot with butter and syrup
Makes about 4 servings (3 pieces of bread per person)
Time: about 10 minutes
Fried Corn Meal
Ingredients2/3 cup corn meal
1 tsp sugar
2/3 cup cold water
Pinch of salt
2 cups boiling water
Margarine
MaterialsZiploc bag
Wooden spoon
Frying pan
Preparation1.) Prepare the night before: combine salt, sugar and cornmeal in Ziploc bag, add cold water, and mix well
2.) Pour this into 2 cups boiling water
3.) Stir constantly until thick
4.) Allow to set up over night
5.) Cut into slices
6.) Fry in margarine
Makes: 10 servings
Time: 20 minutes
Fruity Morning Bagel
Ingredients1 plain bagel, split, toasted
2 Tbsp strawberry cream cheese
2 fresh strawberries, sliced
MaterialsKnife
Plate
Toaster or Stove Top
Preparation 1.) Toast bagel halves or warm them until slightly brown over burner ( a fire may also be used )
2.) Spread bagel halves with cream cheese
2.) Top with strawberry slices
Time: 5 min
Makes: 1 serving
Jungle Breakfast
Ingredients9 Special K cereal bars
1 Variety package of 9 donuts
1 Bag of apples
9 Small boxes of cereal
9 Juice boxes
Materials9 Large plastic bags
9 Snack baggies
Preparation1.) Cut donuts in half
2.) Place 2 pieces of different kinds of donuts in each baggie
3.) Put 1 Special K cereal bar, 1 baggie of donuts, 1 apple, 1 box of cereal and 1 juice box in each plastic bag
4.) Repeat until there are no more ingredients
5.) Hide all the bags in the woods near campers’ tents for them to find in the morning
Makes: 9 servings
Time: 5 minutes
Nutty Teddy Granola
Ingredients3 cups Teddy Graham Snacks
1 cup dried banana chips
½ cup coconut
½ cup chocolate chips
½ cup peanuts
MaterialsPlastic bag
Preparation 1.) Place all ingredients in large sealable plastic bag
2.) Shake gently until well mixed
3.) Store as a healthy snack for later or eat for breakfast!
Makes: 11 servings
Time: 5 minutes
Omelet
Ingredients 2 Large eggs
Sausage, bacon, or ham
Your favorite omelet veggies
Shredded cheddar cheese
Pinch of salt and pepper
MaterialsMedium sized Ziploc bag
Pot
Preparation1.) Crack eggs in Ziploc bag
2.) Add shredded cheese
3.) Add meat, veggies, salt, and pepper
4.) Place baggy in pot of boiling water for 5 to 10 minutes
Makes: 1 omelet
Time: 15 minutes
On-the-Go Breakfast Bars
Ingredients1 ½ cups dried apples, finely chopped
¼ cup chopped nuts
3 cups Whole Grain Total® cereal
1/3 cup honey
¼ cup raisins
1 Tbsp packed brown sugar
1/3 cup peanut butter
½ tsp ground cinnamon
½ cup old-fashioned or quick-cooking oats
MaterialPan
Foil
Plastic bag
Cooking spray
Rolling pin or meat mallet
Preparation1.) Line bottom and sides of 8-inch square pan with foil; spray foil with cooking spray.
2.) Sprinkle ½ cup of the apples over bottom of pan.
3.) Place cereal in reusable food-storage plastic bag; seal bag and coarsely crush with rolling pin or meat mallet.
4.) Press mixture very firmly (or bars will crumble) and evenly onto apples in pan.
5.) Sprinkle with remaining ½ cup apples and the pecans; press lightly into bars.
6. ) Refrigerate about 2 hours or until set.
Time: 30 min (without cooling time)
Makes: 12 bars
Scrambled Eggs
Ingredients6 eggs
6 tsp low-fat milk (1 tsp for each egg)
3 dashes of salt (1 for every two eggs)
1 Tbs butter for frying
Pepper (if desired)
MaterialsLarge non-stick frying pan
Mixing bowl
Wisk
Mixing spoon
Spatula
Preparation1.) Heat large non-stick pan on medium
2.) In mixing bowl, wisk the eggs, milk, and salt
3.) Melt butter in frying pan
4.) As the very last of the butter is liquefying, add the egg mixture
5.) Push eggs toward center while tilting skillet to distribute runny parts
6.) Continue this motion as the eggs continues to set
7.) Break apart large pieces as they form with your spoon or spatula
8.) Allow the eggs to cook 15 to 25 seconds longer
9.) Transfer eggs to serving plate
Makes about 3 servings
Time: about 8-10 minutes
Lunch
Baked Potatoes
Cheese Quesadillas
Cheesy Chicken Taco Casserole
English Muffin Pizzas
Grilled Cheese
Kids Pasta and Cheese
Macaroni and Cheese
Meatball Sub
Mrs. Leonard’s Soup
Peanut Butter Sandwich Variations
Pita Bread Sandwiches
Sloppy Joes
Spiral Silos
Striped Turkey Finger Sandwich
Turkey and Cheese Wrap
Yogurt Parfaits
Baked Potatoes
Ingredients1 large russet potato
Canola oil to coat
Kosher salt
MaterialsFork
Baking sheet
Bowl
Preparation1.) Preheat oven to 350°F
2.) Wash potato
3.) Dry, then poke 8-12 holes with the fork in potato
4.) Place potato in bowl and coat lightly with oil. Sprinkle salt into bowl
5.) Place potato on baking sheet and slide into middle of oven (you may also set beside coals)
6.) Bake for 1 hour or until skin feels crisp
7.) Serve by creating a dotted line with fork. Squeeze both sides of potato together and the insides should come out.
NOTE: If you are cooking more than 4 potatoes, you will need to extent the baking time by 15 minutes.
Makes: 1 potato per person
Time: about 1 hour (includes baking time)
Cheese Quesadillas
Ingredients1 large flour tortilla
½ cup taco cheese mix
MaterialsFrying pan
PAM cooking spray or butter
Plastic spatula
Preparation1.) Spray pan with PAM cooking spray or use butter
2.) Heat pan over medium high heat
3.) Place tortilla into pan
4.) Sprinkle taco cheese over half the tortilla
5.) Fold tortilla in half, so you are covering the part with the cheese
6.) Flip tortilla over after 2 minutes
7.) Let the quesadilla cook until evenly brown on both sides, or until golden brown
Makes 1 quesadilla
Time: about 5 minutes
Cheesy Chicken Tac0 Casserole
Ingredients3 cups chopped, cooked chicken
1 package taco seasoning
2 1/2 cups shredded cheddar, divided
2 cups mild salsa
2 cups corn kernels
15 corn tortillas -- 6" size
Materials9x13” Baking dish, greased
Large mixing bowl
Mixing spoon
Measuring cups
Spreading knife
Foil
Preparation1.) Combine chicken and taco seasoning; toss to coat
2.) Mix chicken, salsa, corn and 2 cups of cheese together in bowl until well blended
3.) Cut 3 of the tortillas in half and layer 4 whole tortillas and 2 halves into the bottom of greased baking dish, making 5 tortillas total per layer
4.) Spread half the chicken mixture over the tortillas and top with 5 more tortillas; 4 whole and 2 halves
5.) Layer with remaining chicken mixture and corn tortillas on the very top
6.) Sprinkle with the last half cup of cheese and cover tightly with foil
7.) Bake in a 350 degree F oven for 30 minutes
8.) Let stand for 10 minutes before cutting
Makes: 8-12 servings
Time: about 10 minutes (does not include baking time)
English Muffin Pizzas
Ingredients4 English muffins, split and toasted
1 ½ cups pizza sauce
1 to 2 cups shredded Mozzarella cheese
Optional toppings:
Thinly sliced green pepper
Onion
Mushrooms
Pitted ripe olives
Pineapple tidbits
Pepperoni
Crumbled cooked sausage
Diced smoked turkey
MaterialsSpoon
Knife (for cutting up toppings)
Measuring cups
Baking sheet (if using oven)
Foil
Preparation1.) Spread 2 tablespoons pizza sauce on each muffin half
2.) Sprinkle with cheese
3.) Add desired toppings
4.) Place on a large baking sheet and bake at 400°F for 10-12 minutes OR wrap in foil and place by fire until cheese is melted
Makes: 8 servings
Time: about 5 minutes (does not include baking time)
Grilled Cheese
Ingredients2 slices of bread (any kind will do)
2 slices of cheese (any kind will do)
Margarine
MaterialsSmall frying pan
Stove top
Plastic Spatula
Preparation1.) Place frying pan over medium heat
2.) Spread marine on one side of each slice of bread
3.) Place both slices of cheese onto one slice of bread
4.) Cover with second slice of bread
5.) Place sandwich in heated frying pan
6.) Cook for one minute, or until side is evenly browned, then flip with spatula
7.) Wait until other side is brown and then remove from heat and serve
Makes: 1 per person
Time: about 10 minutes
Kid’s Pasta and Cheese
Ingredients1 cup acini di pepe pasta
1 cup frozen peas
2 turkey or chicken hot dogs - sliced thinly
4 ounces (about 1 cup) shredded melting cheese such as American, cheddar or gruyere
1/4 cup milk
salt and pepper as desired
MaterialsStrainer
Measuring cups
Mixing spoon
Pot
Preparation1.) Cook pasta according to package directions until just before desired
doneness is reached
2.) Two minutes before pasta is done, add peas and hot dogs to cooking water and cook until heated through
3.) Drain off water
4.) Keep pasta, hot dogs, and peas in pot; Add milk and cheese
5.) Heat over a very low flame, stirring constantly until cheese is melted
6.) Season with salt and pepper before serving
Makes: 4 servings
Time: about 20 minutes
Macaroni and Cheese
Ingredients1 box macaroni elbows
¼ stick butter
1 can evaporated milk or cream
1 lb. Velveeta cheese
MaterialsDrainer
Stove top
Glass dish (or any kind of dish)
Preparation1.) Boil macaroni in water for approx. 7-8 minutes. You do not want it
completely done because the process finishes cooking it.
2.) Drain the water off leaving about 1 cup water in it.
3.) Mix in ¼ stick of butter, 1 can of evaporated milk, and 1 lb. Velveeta cheese.
4.) Heat on medium on stove until it is all blended (Mix well).
5.) Place in glass dish an lay slices of cheese in top.
6.) After it cools, it will thicken up. ENJOY!
Makes 8 servings
Time: about 15 minutes
Meatball Sub
Ingredients 4 sub buns
16 meatballs
1 cup mozzarella cheese
1 jar pizza sauce
MaterialsMixing spoon
Measuring Cups
Preparation1.) Slice buns open along seam
2.) Place 4 meatballs in each bun and top with ¼ cup mozzarella cheese
3.) Wrap in foil
4.) Cook over coals until cheese melts
5.) Unwrap and enjoy
Makes: 4 subs
Time: about 10 minutes (includes cooking time)
Mrs. Leonard’d Soup
Ingredients1 can condensed soup (any kind)
hot water
MaterialsLarge pot
Mixing spoon
2 Individual mugs
Preparation1.) Boil water over high heat
2.) Pour half a can of soup into each mug
3.) Fill mugs the rest of the way with boiled water when ready
Makes: 2 servings
Time: about 10 minutes
Peanut Butter Sandwich Variations
IngredientsBread of any kind will work
Jelly or jam of any kind
Cream cheese of any kind
Marshmallow fluff
Cut up fruit (ex. strawberries and banana)
Raisins
Peanut Butter
MaterialsKnife
Cutting board
Preparation1.) Choose any kind of sandwich combinations from below:
peanut butter and jelly
peanut butter and sliced strawberries
peanut butter and sliced banana
peanut butter and marshmallow fluff
cream cheese and jelly
cream cheese and sliced fruit
cream cheese and raisins
2.) Layer the ingredients of your choice on one slice of bread
3.) Top with a second slice of bread and serve
Makes: 1 sandwich per person
Time: about 5 minutes
Pita Bread Sandwiches
Ingredients1 slice pita bread
Any type of spread (i.e. peanut butter, jelly,
mayonnaise, miracle whip)
1 slice deli meat (i.e. turkey, baloney, ham)
Shredded cheddar cheese
Vegetables (i.e. shredded carrots,
tomato, cucumber, lettuce)
Materials Knife
Cutting board
Preparation1.) Cut pita bread in half
2.) Apply spread of your choice in a thick layer
3.) Place deli meat on bread and then vegetables
4.) Top with shredded cheese
Makes: 1 per person
Time: about 5 minutes
Sloppy Joes
Ingredients20.8 oz. 93% Lean ground turkey
1 lemon
2T light brown sugar
¼ cup Ketchup
2T Dijon Mustard
8 oz. can no salt Tomato Sauce
2T Worcestershire sauce
Hamburger buns (8)
MaterialsFrying pan
Mixing spoon
Spatula
Juicer
Can opener
Measuring spoons and cups
Preparation1.) Brown meat in pan over medium heat
2.) Juice lemon into a separate container
3.) Add brown sugar to pan with meat
4.) Add ketchup, mustard, tomato sauce, Worcestershire sauce,
and lemon juice to pan
5.) Mix well
6.) Serve on hamburger buns
Makes: 8 servings
Time: about 10 minutes
Spiral Silos
Ingredients2 7- to 8-inch flour tortillas
1/4 cup dairy sour cream ranch or chive dip
4 slices very thinly sliced cooked beef, chicken,
turkey, or ham (about 2 ounces)
1/2 cup shredded lettuce
1/4 cup finely chopped mushrooms
1/4 cup finely chopped tomato
MaterialsKnife
Cutting board
Measuring cups
Preparation1.) Spread each tortilla with 2T of dip
2.) Layer meat on each tortilla
3.) Top with lettuce, mushrooms, and tomato
4.) Roll up tightly and trim off uneven ends
5.) Cut each roll into 4 pieces
6.) Stack to look like silos
Makes: 8 silos
Time: about 5 minutes
If you don’t have time to stack the silos just eat them
as a wrap!
Striped Turkey Finger Sandwich
Ingredients¼ stalk of celery
1 Tbsp of dried cranberries or raisins
2 Tbsp of soft cream cheese
1 ½ Tbsp of mayonnaise
3 oz. (3/4 cup) of cooked turkey
Lettuce
1 slice of dark bread
1 slice of light bread
MaterialsSharp knife
Cutting board
Measuring cups
Measuring spoons
Mixing bowl
Spoon
Preparation1. Wash the celery and chop into small pieces on cutting board
2. Combine 1 tablespoon of chopped celery with the dried fruit, cream cheese, and 1 tablespoon of mayo
3. Chop the turkey into small pieces and add to the mixture
4. Spread dark slice of bread with the remaining mayonnaise
5. Spoon turkey salad onto this slice of bread and place lettuce on top.
6. Cover with the white slice
7. Cut the sandwich into four or five strips, each about ½-1 inch wide.
8. Carefully flip the first strip over so the different colored bread shows. Skip over the second strip, turning over the third. Keep going, skipping every other strip. This makes for an interesting presentation.
Makes: 1 sandwich Time: 10 minutes
You can also try the checkerboard affect pictured
above
Turkey and Cheese Wrap
Ingredients1 flour tortilla
1 Bag of shredded American cheese
Sliced Deli Turkey
Shredded lettuce
¼ Tomato
1 tsp mustard or mayonnaise (optional)
MaterialsCutting board
Sharp knife
Spoon
Preparation1.) Place flour tortilla flat on cutting board and spread with mayonnaise
or mustard
2.) Take one or two slices of deli turkey, and place them onto the tortilla
3.) Scoop about two tablespoons of shredded American cheese and sprinkle on the tortilla
4.) Take about one hand full of lettuce and sprinkle it on top of the cheese.
5.) Slice up a quarter of a tomato and place a couple of slices on to the lettuce.
5.) Roll up the tortilla and enjoy!
Makes: 1 wrap per person
Time: approx. 2 minutes
Yogurt Parfaits
Ingredients8 ounces vanilla yogurt
1 cup granola cereal
mixed fruit
MaterialsParfait glass or small bowl
Spoon
Measuring Cups
Preparation1.) Place 1/3 cup of granola in parfait glass. Top with half the yogurt
and a spoonful of mixed fruit
2.) Repeat once more
3.) Top with remaining granola
Makes: 1 serving
Time: about 5 minutes
Dinner
Baked Ziti
Camp Burritos
Chicken and Spiced Apples
Chicken Casserole with Dumplings
Chicken in Foil
Chili (turkey)
Crazy Chicken Quesadillas
Girl Scout Stew
Hamburger Patties
Hot Dog Variants
Hot Pot Stew
Mexican Macaroni
Pita Pizza
Spaghetti and Meatballs
Walking Tacos
Woodman’s Casserole
Baked Ziti
Ingredients1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 oz.) jars spaghetti sauce
6 oz. provolone cheese, sliced
1 ½ cups sour cream
6 oz. mozzarella cheese, shredded
2 tablespoons grated parmesan cheese
MaterialsLarge Pot
Large Skillet
9 x 13 inch baking dish, greased
Preparation1.) Preheat oven to 350°F
2.) Boil a large pot of slightly salted water
3.) Add ziti and cook for about 8 minutes; drain
4.) Brown onion and beef in skillet over medium heat
5.) Add spaghetti sauce and simmer for 15 minutes
6.) Grease baking dish and layer as follows: 1/2 of ziti, provalone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture
7.) Top with grated parmesan cheese and bake for 20 to 30 minutes
Makes: 8 servings
Time: 30 minutes (plus baking time)
Camp Burritos
Ingredients1 pound ground sirloin OR chicken OR turkey
1 teaspoon ground cumin (optional)
1 (4 oz.) can salsa
¼ teaspoon salt
¼ teaspoon black pepper
1 (10 0z.) package spinach, well drained
10 large flour tortillas
1 cup grated cheddar cheese
MaterialsLarge skillet
Flat Griddle
Preparation1.) Brown meat in skillet
2.) Add cumin, salsa, salt, and pepper
3.) Add spinach and heat through
4.) Meanwhile, warm tortillas on griddle
5.) Fill tortillas with meat mixture, top with grated cheese, and roll
Makes: 10 burritos
Time: 20 minutes
Chicken and Spiced Apples
Ingredients2 apples, peeled and thinly sliced
1 Tbsp lemon juice
1/4 tsp ground cinnamon
3 tsp extra-virgin olive oil , divided
3 tsp unsalted butter , divided
1 1/8 tsp herbes de Provence, divided
1/2 tsp salt
1/4 tsp freshly ground pepper
1 1/2 lbs boneless, skinless chicken breasts
1 cup reduced-sodium chicken broth
1 tsp freshly grated lemon zest
MaterialsSmall Bowl
Saucepan
Plastic Wrap
Measuring spoons and cups
Preparation1.) Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.
2.) Mix 1 teaspoon herbes de Provence, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to a 1/2-inch thickness. Sprinkle the chicken on both sides with the seasoning mixture.
3.) Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same manner.
4.) Add broth, lemon zest, the remaining 1/8 teaspoon herbes and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sautéed apples.Makes: 6 servingsTime: about 20 minutes
Note: This is a more advanced recipe.
Chicken Casserole with Dumplings
Ingredients4 5oz. cans canned chicken
2 16 oz. cans mixed vegetables
1 can chicken soup
2 cups biscuit mix
3/4 cup of milk
(or liquid from vegetables)
MaterialsCup
Cast iron pot
Measuring cups
Mixing spoon
Can opener
Preparation1.) Open cans of vegetables and drain liquid into a cup for later
2.) Pour vegetables, chicken soup, and canned chicken into pot
3.) Place pot over bed of coals, stirring occasionally
4.) Prepare dumpling dough by combining biscuit mix and milk or saved liquid
5.) When large bubbles appear in pot, drop spoonfuls of dough on top of chicken mixture
6.) Cook until biscuits are done
Makes about 8 servings
Time: about 45 minutes
Chicken in Foil
Ingredients1 piece of chicken per person
Sliced carrots and potatoes
Celery seed
Salt and pepper
Italian dressing
MaterialsHeavy duty foil
Preparation1.) Place chicken in center of a piece of heavy duty foil
2.) Add carrots, potatoes, celery seed, and salt and pepper as desired
3.) Squirt dressing over ingredients and finish wrapping in foil
4.) Cook over coals or beside fire, turning often until done
Makes: 1 serving
Time: about 20 minutes
Chili (Turkey)
Ingredients1 lb ground turkey
1 cup chopped onions
1 can diced green chilies
1 can diced tomatoes
2 Tbsp olive oil
2 cloves garlic
4 Tbsp chili powder
salt & pepper
hot sauce if desired
MaterialsFrying pan
Spoon
Measuring cups and spoons
Preparation1.) Cook ground turkey in olive oil until brown
2.) Add onions and cook until soft
3.) Add garlic, salt, pepper, and chili powder; mix well
4.) Add chopped chilies and diced tomatoes and simmer until all is well cooked
5.) Serve with sour cream and grated cheese. Add hot sauce if desired.
Makes: 8-10 servings
Time: 30 minutes
Crazy Chicken Quesadillas
Ingredients2 grilled chicken breasts cubed or shredded
1-2 cups cheese
4 tortillas
1/2 stick butter
2oz hot sauce and/or 1/2 Cup salsa
MaterialsFrying pan
Measuring cups
Preparation1.) Butter one side of a tortilla and place in fry pan over the stove.
2.) Leaving about 1/4 inch of room around the edge of the tortilla, sprinkle 1/4 cup to 1/2 cup cheese (if shredded) or lay thin slices of cheese all over the tortilla
3.) Add 1/2 of a chicken breast onto the tortilla
4.) Once the cheese starts to melt, fold the tortilla in half and continue cooking on one side for another minute
5.) You may need to add more butter to the pan
6.) Flip the quesadilla and cook on the other side for about a minute
7.) Both sides should be golden brown and crispy
8.) Take out of pan, open up slightly, and add the hot sauce and/or salsa (as much or as little as you like)
Makes: 4 tortillas
Time: about 20 minutes
Girl Scout Stew
IngredientsGround meat
1 canned vegetable per girl
Optional:
Large bag of noodles
Large container of tomato juice
Salt, pepper, hot sauce
MaterialsLarge cooking pot
Ladle
Can opener
Preparation1.) Combine meat and vegetables in pot (you may only need ½ the juice from the cans)
2.) Add optional spices
3.) If you are adding noodles to mixture, add tomato juice also (noodles will absorb some of liquid as they cook)
5.) Place filled pot over stove or fire, stir occasionally
6.) Heat until mixture simmers or until noodles are done
7.) Remove pot from heat and ladle directly into waiting dishes (Serve with rolls or bread)
Makes: number of cans of vegetables used
Time: 20 minutes
Hamburger Patties
Ingredients1 cup finely chopped onions
3 lbs. ground beef
2 cups dried bread crumbs
(or 1 cup rolled oats)
3 eggs
Salt and pepper
MaterialsMixing bowl
Mixing spoon
Measuring cups
Spatula
Preparation1.) Mix thoroughly, making sure to break up the ground beef
2.) Shape into patties 1 inch thick
3.) Put a heavy weight pan on top of a burner on medium
4.) Cook 7- 10 minutes on one side and the flip with spatula
5.) Cook 7-10 minutes on the other side or until no longer pink in the center
6.) Pour off grease when finished and serve
Further Suggestions:
-You can also skip step number two and make meat loaf instead, cooking in the oven at about 400°F for roughly one hour
Time: about 45 minutes
Makes: about 8-10 patties (varying with size)
Hot Dog Variants
IngredientsHot dog
Hot dog roll
Toppings:
Chili sauce
Relish
Mustard
Ketchup
Sauerkraut
Melted cheese
Materials
Spreading knife
Long stick
Preparation
1.) Cook hot dog over coals using long stick
2.) When done, place inside hot dog bun
4.) Spread desired toppings
Makes: 1 serving
Time: about 10 minutes
Try adding some veggies to your hot dog to enhance its flavor!
Hot Pot Stew
Ingredients3 lb. of hamburger
2-3 chopped onions
1-2 chopped green peppers
2 cans condensed, undiluted tomato soup
Salt and pepper
Optional:
Add 1 1lb. of cooked macaroni noodles
OR
Add 4 14 oz cans of spaghetti and 2 17oz. canned peas
OR
Add 4 16 oz. cans of baked beans
MaterialsLarge pot
Mixing spoon
Skillet (no oil)
Preparation1.) Cook hamburger meat in skillet until brown all the way through
2.) Combine all selected ingredients in pot
3.) Stir continually over medium heat on stove until noodles or spaghetti are cooked (about 20 minutes)
Makes about 12 servings
Time: about 45 minutes (includes cooking time)
Mexican Macaroni
Ingredients1 pound of ground beef
1 box of macaroni and cheese dinner
1 can of chili style stewed tomatoes
MaterialsLarge pan
Mixing bowl
Spoon
Preparation1.) Brown ground beef and drain off excess fat
2.) Stir in can of tomatoes and heat through
3.) Prepare macaroni and cheese dinner in a bowl as following package instructions
4.) Mix it all together in pan and serve
5.) You may also add some celery sticks and sour cream dip as a side dish
Makes about 6-8 servings
Time: about 30 minutes
Pita Pizza
Ingredients1 pita bread round
1 tsp olive oil
3 Tbsp pizza sauce
1/2 cup shredded mozzarella cheese
1/4 cup sliced crimini mushrooms
1/8 tsp garlic salt
MaterialsCampfire grill (see step 1)
Spoon
Measuring spoons and cups
Preparation1.) Prepare fire and set up grate above flames to make campfire grill
2.) Spread one side of the pita with olive oil and pizza sauce
3.) Top with cheese and mushrooms, and season with garlic salt
4.) Lightly oil grill grate. Place pita pizza on grill and lightly cover with tin foil.
5.) Cook until cheese completely melts, about 5-10 minutes
Makes: 1 pizza
Time: 10 minutes
Spaghetti and Meatballs
Ingredients1 lb. box of spaghetti
Frozen meatballs OR pre-made meatballs
1 can/jar of sauce
Mozzarella cheese
Materials2 Pots
Stirring spoon
Colander
Preparation1.) Warm sauce and meatballs in first pot on medium heat for 10 min
2.) Fill second pot with water and boil (with lid)
3.) Add spaghetti to water. Boil on medium heat without lid for 5 - 8 minutes
4.) Strain spaghetti in colander
5.) Serve sauce and meatballs on top of spaghetti and sprinkle with mozzarella cheese
Makes about 12 servings
Time: about 20 minutes
Walking Tacos
IngredientsIndividual bags of Nacho chips
Taco meat (cook this before the campout and freeze it to use for an ice block in the cooler, then just re-heat and you are good to go)
Chopped lettuce
Chopped tomatoes
Grated cheese
Salsa
MaterialsSpoon
Preparation1.) Gently crush the chips inside the bag
2.) Add a spoonful of taco meat and any additional toppings
3.) Eat right out of the bag. No clean up!
Makes: 1 serving
Time: about 5 minutes
Woodsman’s Casserole
Ingredients2 (11 oz.) cans condensed cheddar cheese soup
2 ½ cups water
2 tsp instant minced onion
¾ tsp salt
¼ tsp pepper
1 (6 oz.) package dry hash brown potatoes
1 (12 oz.) can luncheon meat, cubed
1 (16 oz.) can whole green beans, drained or corn
MaterialsLarge cast-iron pot
Mixing spoon
Preparation1.) Stir soup and water together in pot on medium heat
2.) Add seasonings
3.) Stir in remaining ingredients
4.) Heat through, stirring frequently until potatoes are tender
Makes: 6 servings
Time: 20 minutes
Dessert
5-Minute Pear Crumble
Baked Cinnamon Apples
Banana Boats
Berries in a Cloud
Brown Bears
Campfire Chocolate Éclairs
Coffee Can Ice Cream
Crème Puffs
Mini Cheesecakes
Mini Orange Peel Cakes
Orange Cake Sauce
Mini S’more Pies
No Bake Brownies
Rocky Road Pudding
Sticky Buns
Variants on S’mores
5-Minute Pear Crumble
Ingredients1 can (16 oz.) pear slices, drained
8 NILLA Wafers, crushed
1/2 cup thawed COOL WHIP topping
1/8 tsp ground cinnamon
Materials4 dessert bowls
Small mixing bowl
Spoon
Preparation1.) Spoon pears into dessert bowls
2.) Sprinkle with wafer crumbs
3.) Combine COOL WHIP and cinnamon in small bowl
4.) Spoon topping over desserts and serve
Makes: 4 servings
Time: 5-minutes
Baked Cinnamon Apples
Ingredients12 apples
½ stick of butter
cinnamon
12 Tbs maple syrup
(1 Tbs for each apple)
1 cup chopped nuts (optional)
MaterialsSharp knife
Tin foil
Measuring spoons
Preparation1.) Cut the center out of each apple, but do not cut all the way through! Stop cutting about ½-1” up from the bottom
2.) Leave the skin on the apples or they will become mush when cooked
3.) Slice 12 thin pats of butter and place one in the center of each apple
4.) Sprinkle a pinch of cinnamon over each apple
5.) Pour 1 Tbs of maple syrup into each of the apples and add nuts if wanted
6.) Individually wrap each apple in tin foil, leaving a tassel at the top to hold on to
7.) Put close to the fire for at least 30min and check periodically until the inside of the apple has become soft (the length of cooking time will depend on how hot the fire is)
8.) You may also bake the apples in the oven for approximately 30-40min on medium heat
Makes 12 apples
Time: 45 minutes
Banana Boats
Ingredients6 Ripe bananas
Chocolate chips
Mini marshmallows
Peanut butter (optional)
MaterialsKnife
Foil
Preparation1.) Slice each banana down the middle and leave in the peel
2.) Spread the peanut butter on each half
3.) Place the desired amount of chocolate chips on each banana
4.) Sprinkle a small handful of marshmallows on top
5.) Fold the sides of the banana together gently
5.) Wrap entirely in foil
6.) Place in hot coals for about 10 minutes, rotating often
Makes 6 boats
Time: 5 minutes of preparation, 15 minutes total
Berries in a Cloud
Ingredients2 cups thawed COOL WHIP Topping
1 cup blueberries
1 cup raspberries
1 cup sliced strawberries
MaterialsMeasuring cups
Spoon
8 dessert dishes
Preparation1.) Spoon ¼ cup of whipped topping into each dessert dish
2.) Using back of spoon, spread whipped topping onto bottom and up side of each dish
3.) Fill evenly with berries just before serving
Makes: 8 servings
Time: 5 minutes
Brown Bears
Ingredients2 Tbs Cinnamon
1 cup sugar
1 stick butter (melted)
1 package Pillsbury Crescents
(refrigerated)
Materials1 gallon size zip lock bag
Measuring cup
Measuring spoons
Preparation1.) Tear off each of the eight perforated sections of the dough
2.) Roll each triangle into elongated balls
3.) Pop them in the oven or a homemade reflective oven for 10-12 minutes or until golden brown
4.) Take out the rolls and dip each in melted butter
5.) Mix the cinnamon and the sugar in the plastic bag
6.) Place each roll in the bag after it has been buttered and shake until completely covered with sugar
7.) Remove from the bag and eat instantly!
Makes 8 bears
Time: 15 minutes
Campfire Chocolate Éclairs
Ingredients1 tube crescent rolls
1 box vanilla pudding
Chocolate frosting
MaterialsFoil
Large stick
Mixing bowl
Spoon
Knife
Preparation1.) Open the tube of crescent rolls carefully and wrap one of the crescent rolls around the end of a large stick, making sure you close up the end
2.) Loosely wrap with foil
3.)Prepare vanilla pudding in mixing bowl as instructed on box and set aside
4.) Cook the crescent roll over the campfire until you end up with a golden brown tube with one end open
5.) Fill with vanilla pudding
6.) Use the knife to spread chocolate frosting over the top and repeat for the remaining crescent rolls
Makes: 8
Time: 10 minutes
Coffee Can Ice Cream
Ingredients1 cup milk
1 cup whipping cream
½ cup sugar
½ tsp vanilla
Materials1-1 lb metal coffee can with lid
1-3 lb metal coffee can with lid
Rubber spatula
Duct tape
Crushed ice
Rock salt
Preparation1.) Combine food ingredients in 1 lb coffee can
2.) Put on lid and tape securely
3.) Place 1 lb can in 3 lb can
4.) Pack crushed ice around the smaller can
5.) Pour 1cup rock salt over the ice and replace the lid on the 3 lb can, tape in
place
6.) Roll the can back and forth on the floor for 10 minutes
7.) Remove the inside can and take off the lid, being careful not to get salt
water into the ice cream
8.) Stir ice cream with a rubber spatula
9.) Replace and retape the lid of the small can, then repack with ice and salt
10) Roll back and forth for 5-10 minutes more depending on how firm you like
your ice cream
Makes about 3 cups
Time: 25 minutes
Crème Puffs
IngredientsBiscuit dough (Pillsbury Grands)
1 Bag large marshmallows
Materials1 stick per girl
Campfire
Preparation1.) Open biscuit roll carefully and separate one biscuit from the rest
2.) Open it up and stuff a marshmallow inside
3.) Seal the biscuit around the marshmallow and slide onto a stick
4.) Roast over the fire until golden brown and repeat with the remaining biscuits
Further Suggestions:
Try drizzling a bit of melted chocolate over the top after roasting!
Makes: 8
Time: 5 minutes
You can also put the crème puffs in the oven on a cookie sheet if
you don’t have a fire going.
Mini Cheesecakes
Ingredients3 - 8oz. cream cheese
1 cup sugar
2 eggs
2 egg whites
1 ½ tsp. vanilla
1 box vanilla wafers
Canned topping (optional)
MaterialsLarge mixing bowl
Small bowl
Mixing spoon
Measuring cups and spoons
2 Muffin tins
Paper muffin liners
Preparation1.) Preheat oven to 350F
2.) Cream cream cheese in bowl and add sugar, mixing until smooth
3.) Beat eggs in a separate bowl
4. ) Add eggs and vanilla to cheese mixture and blend agin until smooth
5.) Line muffin tins with paper muffin liners
6.) Place one vanilla wafer in the bottom of each liner to form the crust for the cheese cakes
7.) Spoon cheese cake mixture on top of each cookie (you can use a ¼ measuring cup as a ladle)
8.) Bake for 15 minutes and add a spoonful of canned topping to each if desired when done
Makes: 24 cheesecakes Time: 25 min
Mini Orange Peel Cakes
Ingredients1 package of 16oz cake mix and
associated ingredients (milk, oil, eggs)
12 oranges
1/2 cup chocolate chips
MaterialsLarge bowl
Small metal spoon
Mixing spoon
Measuring cups
Sharp knife
Foil
Preparation1.) Preheat the oven to 350°
2.) Cut off the upper 1/3 of the oranges and save both parts
3.) Scoop out insides of top and bottom with metal spoon and save for orange
sauce (see following page)
4.) Set aside
5.) Make cake batter as directed on back of box
6.) Sprinkle a few chocolate chips in the bottom of the larger part of the orange
peel
7.) Using the metal spoon fill each orange ½ full with cake batter
8.) Put the top of the oranges back on
9.) Wrap each orange entirely in tin foil
10.) Cook next to fire or in stove for about 30min (if by the fire, rotate every 5-10
minutes)
Makes twelve mini cakes
Time: about 15 minutes of preparation, 45 minutes total
Orange Cake Sauce
Ingredients¼ cup brown sugar
1 Tbs corn starch
Insides of 12 oranges
Cinnamon
MaterialsSmall bowl
Large spoon
Sauce pan
Preparation1.) Pour the orange “guts” into the small bowl
2.) Using the large spoon, mash the orange against the side of the bowl until juice is squeezed out
3.) Pour only the juice into the pan, holding the “guts” back with the spoon
4.) Stir in the brown sugar, cornstarch, and a tiny pinch of cinnamon
5.) Simmer on medium heat, stirring continually until clear
6.) Pour over orange peel cakes (see previous page)
Makes about 1 cup
Time: 15 minutes
Mini S’more Pies
Ingredients2 Packages chocolate instant pudding
( 4 cups milk included)
1 Bag mini marshmallows
8 Mini graham cracker shells
MaterialsMixing bowl (or ziplock bag)
Mixing spoon
Measuring cups
Oven tray
Preparation1.) Make pudding in bowl according to package directions (or use a ziplock bag if camping)
2.) Allow pudding to set by placing in firde for 15 minutes or other cool area
3.) Once pudding has set, spoon about ½ cup pudding into each pie shell
4.) Arrange a layer marshmallows over the top and of each pie and set on oven tray
5.) Place in oven and bake until marshmallows are lightly browned
No bake Brownies
Ingredients4 squares of semisweet chocolate
1 small can of condensed milk
1lb box of vanilla wafers
MaterialsMetal pot
Wax paper
Large bowl
Mixing spoon
Rolling pin or log
Preparation1.) Crumble the entire box of vanilla wafers in a bag using the rolling pin or log
2.) Pour them into the bowl and set aside
3.) Melt chocolate over the stove in the metal pot
4.) Add milk
5.) Heat and stir on medium heat until smooth
6.) Pour the contents of the pot into the bowl with the wafers
7.) Mix well
8.) Make balls with your hands and drop them onto the wax paper
9.) Let harden or put in the refrigerator
Makes about 35 balls
Time: about 30 minutes
Picture/graphic
Rocky Road Pudding
Ingredients1 3 oz box instant chocolate pudding
2/3 cup powdered milk (or 2 cups water)
¼ cup mini chocolate chips
¼ cup mini marshmallows
Materials2 Quartsized ziplock bags
PreparationAt home:
1.) Combine the pudding and powdered milk in a ziplock bag
2.) Put bag in the refridgerator for 10 minutes
3.) Carry the chocolate chips and marshmallows in a second bag and add as desired after the pudding has set up
At camp:
1.) Add 2 cups of water to the pudding mix in a ziplock bag
2.) Top the pudding with the marshmallows and chocolate chips after the pudding has set up
Makes: 4 servings
Time: 5 minutes (not including time for pudding to set up)
Sticky Buns
Ingredients5 Tbsp margarine
1/3 cup dark brown sugar
3 Tbsp corn syrup
Pecan halves
2 8-oz packages of biscuits
(refrigerated)
Cinnamon
Sugar
Materials2 Foil pie pans
Wax paper
Foil
Preparation1.) Combine 3 Tbsp margarine, brown sugar, and corn syrup in pie pan
2.) Heat until bubbly on hot coals
3.) Sprinkle with pecans
4.) Melt the rest of the margarine
5.) Open the package of biscuits and dip one side of each biscuit in margarine
6.) Place on wax paper, butter side up
7.) Sprinkle with cinnamon and sugar
8.) Arrange the biscuits in syurup mixture (still in pie pan)
9.) Cover with the second pie pan and seal pans with a double strip of foil
10.) Cook over coals for 15 minutes on each side
Makes:
Time: 20 minutes
Variants On S’mores
Peanut Butter S’moresgraham crackers miniature Reese’s peanut butter cups marshmallows
Toast the marshmallow. Place one peanut butter cup on a graham cracker. Top with the toasted marshmallow and a second graham cracker. Comments: Try the new white chocolate Reese’s peanut butter cup. Or use Andes Mints for mint lovers.
Mexican S’mores peanut butter chocolate chips miniature marshmallows flour tortilla (small)Spread peanut butter on tortilla, sprinkle with chocolate chips and marshmallows, then roll up the tortilla shell. Wrap in foil and twist foil ends. Cook on grill grate over your fire for about 5 minutes. Unwrap and indulge.
Banana Boat S’mores bananagraham crackersHershey’s chocolate bar piecesmarshmallowsChop banana into thin slices an place a few on a graham cracker. Toast marshmallow and place on top of banana. Put two pieces of chocolate above that and finish with another graham cracker.
Minty Fresh S’moresthin mintsgraham crackersmarshmallowsHershey’s chocolate bar piecesPlace two pieces of chocolate on top of one thin mint. Toast marshmallow and slide onto chocolate. Then top with another thin mint.
Snacks
Apples and Chocolate Pudding Dip
Balls of Energy
Cookies and Cream Rice Krispies
Deviled Egg Boats
Fiesta Dip
Fruity Kebobs
Granola Popcorn Bars
Muddy Buddies
Scrabble Snack Mix
Yummy Stuffed Bears
Apples and Chocolate Pudding Dip
Ingredients1 container (3.75 oz.) Chocolate Pudding
1 medium apple
MaterialsKnife
Preparation1.) Cut apple into thin slices
2.) Serve with the pudding as a dip
Makes: 1 serving
Time: 2 minutes
Balls of Energy
Ingredients1 small banana
½ cup chunky peanut butter
½ cup toasted wheat germ
Finely chopped peanuts, mini-chocolate
chips, or shredded coconut for coating
MaterialsMeasuring Cups
Mixing Spoon
Fork
Wax PaperPreparation1.) In large bowl, mash together banana and peanut butter using fork
2.) Stir in wheat germ
3.) Roll individual tablespoons of mixture into balls
4.) Roll balls in coating of your choice
5.) Chill on wax paper until firm
Makes: 14 balls
Time: 5 minutes
Cookies and Cream Rice Krispies
Ingredients4 Tbsp butter
4 cups mini marshmallows
8 cups Rice Krispies cereal
1 (8 oz.) bag mini Oreo cookies
½ cup chocolate chips, melted
MaterialsLarge metal bowl
9 x 13 inch pan, greased
Preparation1.) Place butter and marshmallows into large bowl
2.) Heat over fire or in oven until marshmallows puff up nice and large
3.) stir in cereal and Oreos
4.) Pour into greased pan, then press and smooth treats
5.) Drizzle melted chocolate over top and let cool
Makes: about 20 treats
Time: 10 minutes
Deviled Egg Boats
Ingredients12 hard boiled eggs
2 tsp Dijon mustard
2 tsp vinegar (white or cider)
¼ to ½ cup mayonnaise
2 red, yellow, or green bell peppers
Paprika
MaterialsKnife
Fork
Measuring cups and spoons
Preparation1.) Peel eggs and slice in half
2.) Place yolks in bowl and mash with fork
3.) Add mustard, vinegar, and mayonnaise; stir until smooth
4.) Cut each pepper into 1-inch-wide strips, then cut the strips into 1-inch squares and slice each square in half diagonally (these will be the sails). 5.) Fill the egg-white halves with the yolk mixture
6.) Stick the sail upright into the filling and sprinkle with paprika
Makes: 24 boats
Time: 5-10 minutes
Fiesta Dip
Ingredients16 oz. refried beans
2 Tbsp red wine vinegar
½ tsp cumin
½ cup sour cream
2 scallions, chopped
2 oz. (1/2 cup) grated cheddar cheese
¼ cup sliced olives
2 Tbsp salsa
MaterialsPie plate
Small mixing bowl
Mixing spoon
Spatula
Measuring cups and spoons
Preparation1.) In small bowl, mix together beans, vinegar, and cumin
2.) Spread in bottom of pie plate using spatula
3.) Spread sour cream over bean mixture
4.) Sprinkle with scallions, then cheese, then olives (layer each on top of the previous one)
5.) Dot with salsa
6.) Bake in oven until cheese has melted or microwave for 2-3 minutes
Makes: about 15 servings
Time: 15 minutes
Fruity Kebobs
Ingredients1 large red apple, cut into 8 wedges’
6 marshmallows
1 small jar of creamy peanut butter
1 large banana cut into 1-inch slices
MaterialsKnife
2 Skewers
Preparation1.) Carefully push each skewer through an apple, marshmallow, and banana
2.) Repeat until the skewers are full of fruit
3.) Remember to spread a dollop of peanut butter on each marshmallow before adding it to a skewer
Makes: 2 skewers
Time: 2 minutes
Granola Popcorn Bars
Ingredients1 cup honey
2 quarts popped popcorn
2 cups oats
1 cup raisins
1/2 cup chopped dates 1 cup chopped dry roasted peanuts
MaterialsSaucepan
Large mixing bowl
Mixing spoon
Measuring cups
Plastic wrap
9 x 13 inch pan, greased
Preparation1.) Heat honey in saucepan until it thins out and pours easily
2.) Combine popcorn, oats, raisins, dates, and peanuts in a large bowl
3.) Pour Honey over mixture and stir
4.) Press into greased pan and cover with plastic wrap
5.) Chill for at least two hours
6.) Press mixture firmly before cutting into bars
Makes: 12 servings
Time: 15 minutes
You may also want to try rolling the mixture into balls
Muddy Buddies
Ingredients9 cups Corn, Rice, and/or Wheat Chex
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup margarine or butter
1 tsp vanilla extract
1 ½ cups confectioners’ sugar
MaterialsMixing spoon
Large mixing bowl
Small metal bowl or saucepan
Measuring cups and spoons
Large re-sealable plastic bag
Wax paper
Preparation1.) Pour cereals into large bowl; set aside
2.) In small metal bowl, combine chocolate chips, peanut butter, and margarine.
3.) Microwave for 1 to 1 ½ minutes, or heat over stove until smooth
4.) Stir in vanilla extract
5.) Pour chocolate mixture over cereals, stirring until all pieces are evenly coated
6.) Then pour into plastic bag with confectioners sugar and seal top tightly
7.) Shake until all pieces are well coated and then spread on wax paper to cool
Makes: about 10 servings
Time: 10 minutes
Scrabble Snack Mix
Ingredients7 cups mixed cereal (chex mix, cheerios, etc)
1 cup mixed nuts or cheese crackers
1 cup pretzels
3 Tbsp oil
¼ tsp garlic powder
¼ tsp onion powder
2 tsp lemon juice
1 Tbsp + 1 tsp worcestershire sauce
Materials9” x 14” pan
Measuring cups and spoons
Mixing spoon
Small bowl or custard cup
Preparation1.) Pre-heat oven to 250 degrees 2.) Measure cereal and place in pan
3.) Add nuts or crackers, and pretzels to pan
4.) Measure oil into small bowl or custard cup
5.) Add garlic powder, onion powder, lemon juice, and worcestershire sauce to oil
6.) Stir mixture gently and then drizzle over cereal in pan
7.) Bake for 45 minutes, stirring every fifteen minutes
Note: It is also possible to divide up the mix into individual servings and wrap in tin foil, then place by the fire and rotate until done.
Makes: about 8 servings
Time: 50 minutes
Yummy Stuffed Bears
Ingredients1 ½ tsp peanut butter
12 Chocolate Teddy Grahams
1 ½ tsp Philadelphia cream cheese spread
12 Teddy Grahams (regular)
MaterialsKnife
Preparation1.) Spread peanut butter evenly onto 6 of the chocolate teddy grahams
2.) Top each with a second chocolate teddy graham to make a sandwich
3.) Spread cream cheese evenly onto 6 of the regular teddy grahams
4.) Top each of the 6 with a second regular teddy graham
Makes: 1 serving
Time: 5 minutes
Drinks
Chai Tea
Cranberry Fizz
Dairy Delights
Fruit Bowl
Lemel Apple Ocean
Maple Hot Chocolate
Orange-Cranberry Juice
Paradise Smoothie
Quiet Thoughts Punch
Shirley Temple
Chai Tea
Ingredients1 teaspoon ground cardamom
1 teaspoon granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 can (14 oz.) sweetened condensed milk
MaterialsMixing spoon
Measuring spoons
Individual mugs
Preparation1.) Before Camping: mix spices and condensed milk thoroughly,
then refrigerate for at least 24 hours
2.) To use: brew de-caffeinated tea and stir in ½ to 2 teaspoons of Chai mix per one cup of tea
Makes: 1 serving
Time: 20 minutes (includes boiling time)
Cranberry Fizz
Ingredients1/2 cup Ocean Spray Cranberry Juice Cocktail
1/2 Tbsp Lime juice
1 cup Club Soda, chilled
Ice cubes
Lime slices
MaterialsMixing spoon
Tall glass
Measuring cups and spoons
Preparation1.) Mix cranberry juice and lime juice in glass
2.) Stir in club soda
3.) Add ice cubes and a few lime slices
Makes: 1 serving
Time: 2 minutes
Dairy Delights
Ingredients1 cup milk
1 ½ tsp Hershey’s Syrup (chocolate, caramel, or strawberry)Oreos (optional)
MaterialsMixing spoon
Measuring cups and spoons
Glass
Straw
Preparation1.) Pour milk into glass
2.) Stir in Hershey’s Syrup of your choice until none is left on the bottom of the glass
3.) Sip through a straw and try serving with Oreos to dunk
Makes: 1 serving
Time: 2 minutes
Fruit Bowl
Ingredients2 oz. Orange Juice
2 oz. Pineapple Juice
2 oz. Grape Juice
2 oz. Grapefruit Juice
Crushed ice
MaterialsCup with tightly fitting lid
Preparation1.) Place ingredients in cup with ice
2.) Seal lid on top of cup and shake
3.) Remove lid and drink
Makes: 1 serving
Time: 1 minutes
Lemel Apple Ocean
Ingredients¾ cup Country Time Lemonade
½ cup Apple Cider
1 spoonful Ocean Spray Grapefruit Juice
2 ice cubes
MaterialsMeasuring cups
Spoon
Preparation1.) Combine lemonade, apple cider, and grapefruit juice in a large glass
2.) Mix thoroughly with spoon
3.) Add ice cubes and sip
Makes: 1 serving
Time: 2 minutes
Maple Hot Chocolate
Ingredients1 tbsp Baking Cocoa
1/4 c Water
1 tbsp Butter
4 c Milk
1 tsp Maple Syrup
1 tsp Vanilla Extract
Mini Marshmallows or whipped cream
MaterialsSaucepan
Mixing spoon
5 Individual mugs
Preparation1.) Combine cocoa and water in saucepan and bring to a boil
2.) Add butter, milk, maple syrup, and vanilla extract
3.) Remove saucepan from heat as soon as butter is melted
4.) Poor into mugs and add a few mini-marshmallows or whipped cream
NOTE: This is especially good when served with plain cake doughnuts on the side for dunking
Makes: 5 servings
Time: 10 minutes
Orange-Cranberry Juice
Ingredients1/3 cup Orange juice
1/3 cup Cranberry juice
1/3 cup Water
MaterialsMixing spoon
Measuring cups
Glass
Preparation1.) Place ice cubes in bottom of glass
2.) Pour juices over ice and stir gently
Makes: 1 serving
Time: 2 minutes
Paradise Smoothie
Ingredients1 can (15.25 oz) Tropical Fruit Salad
1 cup vanilla low-fat yogurt
1 cup tropical puch (ex: Hi-C)
1 Banana
3 ice cubes
MaterialsMeasuring cups
Blender
Pitcher (for serving)
Preparation1.) Place fruit salad, yogurt, juice, and banana in blender and blend until smooth
2.) Add ice cubes one at a time and blend until mixture becomes smooth again
3.) Pour out into pitcher and serve
Makes: 5 servings
Time: 5 minutes
Quiet Thoughts Punch
Ingredients10 oz Pulp-Free Orange Juice
3 oz Pulp-Free Pineapple Juice
3 oz Pulp-Free Pear Juice
1 oz Pulp-Free Cherry Juice
1/2 slice Orange
Ice Cubes
MaterialsMixing spoon
Straw
2 Glasses
Preparation1.) Stir all of the juices together in one glass without the ice
2.) Place ice cubes in second glass and pour juice mixture over them
3.) Garnish with half an orange slice and sip with a straw
Makes: 1 serving
Time: 2 minutes
Shirley Temple
Ingredients1 oz. Rose's Lime Juice
1 oz. Rose's Grenadine
6 oz. Schweppes Ginger Ale
1 Maraschino cherry
Ice cubes
MaterialsMixing spoon
Tall glass
Preparation1.) Place ice cubes in bottom of glass
2.) Pour ingredients over ice and stir gently
3.) Garnish with a cherry
Makes: 1 serving
Time: 2 minutes
Basics
Camp Cooking Tips
Campfires and Fire Starters
Ceremonies
Cooking Methods
Fire Safety
How to Use a Coleman Stove
Recycling
Sanitation
Dish Washing
Camp Cooking Tips
Measure ingredients for each meal ahead of time and pack in ziplock bags. Label each bag accordingly.
Prepare soups, stews or chili etc ahead of time. Freeze and keep in cooler. Reheat for a quick meal.
Don't forget the heavy duty aluminum foil. There are many uses for it at camp.
Be very careful with gas canisters. Keep upright at all times. Keep outside in well ventilated area. Check for leakage by putting soap liquid on all connections. Turn off when not in use.
Freeze meat before putting in cooler. Keeps other foods cold and will keep longer.
Cover pots whenever cooking outdoor. Food will get done quicker and you will save on fuel. Also helps keep dirt and insects out of your food.
For ease of clean up and to protect from smoke and fire damage, put liquid soap on outside of your pots and pans before putting over the fire.
Block ice will last longer than cubed ice.
All items in your cooler should be packed in watertight bags or containers.
To avoid unwanted visits from animals, keep food stored away or hang above ground level.
Apply oil on camp grill to keep foods from sticking.
Fill gallon milk jugs or 2 liter soda bottles with water or juice and freeze. They keep the cooler cold and provide a cold beverage.
Cans of frozen juice keep other foods cold.
Use ziplock bags to store foods like soup, sauces, chili etc. Freeze the bag and put in cooler. It helps keep other foods cold.
Use fireproof cooking equipment. Keep handles away from extreme heat and flames.
To keep matches dry--dip stick matches in wax and when needed, scrape off the tip of the match and light. Also keep matches in a waterproof container.
To fix a cooler leak, apply melted paraffin wax inside and outside the leaky area.
Put a pan of hot water on the fire while you eat so that it'll be ready for cleanup when you are done.
To keep soap clean at your campsite, put it in a sock and hang from a tree.
Pita bread packs better and stays in better shape while camping than regular type breads.
Bring energy boosting snacks such as GORP (Good Old/Oats Raisins and Peanuts) trail mix, granola bars, dried fruit, beef jerky etc. for in between meals.
To cook hamburgers more evenly throughout, put a hole in the middle of your hamburger about the size of your finger, during grilling the hole will disappear but the center will be cooked the same as the edges.
To remove odors from your cooler, wipe with a water and baking soda solution.
Use a separate cooler for drinks so not to open the food cooler too often.
Replenish your ice often. Keep your food cold at all times to avoid food spoilage and food poisoning.
To keep marshmallows from sticking together, add a little powdered sugar to the bag. Brand name marshmallows are less likely to stick together.
When making egg sandwiches using English muffins or bagels, cook your eggs in a canning ring.
Consider using a crockpot. Prepare and start your dinner in the morning before your activities. It'll be ready to eat when you get back.
If you add too much salt to a recipe, add a peeled potato to the dish and finish cooking. The potato will absorb the excess salt.
On your last day of camp, use your leftover meats and vegetables to make omelets for breakfast. You can use almost any ingredient in omelets. Then you don't have to take the leftovers home with you.
Pre-chop ingredients such as onion, peppers etc at home. Pack in ziplock bags.
Pre-cook select meats and freeze for quick meal preparation.
Pack food items in separate ziplock bags. Saves space. Easy to pack. Resealable. Can use for trash container when empty.
Instead of "stick" or "tub" butter or margarine, try "squeeze" margarine. This squeeze bottle is much easier and cleaner to use when in the woods. It is also great for cooler temperature. If it gets too hard, simply place the bottle in a pot of warm water for a few minutes.
Cook on or over coals (either wood or charcoal). Coals provide a more steady, even heat without the smoke.
To save room when packing your camp kitchen, use your pots as mixing bowls.
Heavy duty aluminum foil bags take up little room and are great for mixing vegetables and meats together for easy cooking and easy clean-up.
To get your charcoal pieces ready quicker, use a charcoal chimney.
Disposable water bottles make great dispensers for salad dressings, oils and sauces.
Add a few ice cubes to aluminum foil dinners or vegetables packets to prevent them from burning and to keep them moist.
Easily remove burnt on food from your skillet or pan by simply adding a drop or two of dish soap and enough water to cover bottom of pan; bring to a boil.
Use an old large coffee pot to heat up water for cooking, doing the dishes or for hot beverages.
Use a leather/suede work glove as an oven mitt.
Make and bring home-made Fire Starters.
If you are truly into outdoor camping, invest in one of those airtight bag/sealing systems. Without air, bacteria doesn't grow (as fast) and cold foods seem to keep better. Prepare individual servings in airtight bags so you only open what you need. For frozen items, individual servings defrost faster than large portions. Since the bags are reuseable, use them for your litter. They are also lighter than cans. Finally, the bags are thicker than other storage bags and will help cut down, if not eliminate, food odors.
Use two or four large coffee cans filled with water and covered with heavy duty aluminum foil as grill holders. As your meals cook, water heats up for dishes or cleanup. Store in their own plastic bags to keep soot from other items. Fold plastic bags inside for storage along with roll of T.P. and other small camping items such as dishcloth, soap etc.
Campfires
Types of Wood• Tinder – twigs, dry leaves, or wood shavings used to get the fire started
• Kindling – longer and thicker than tinder, commonly found in the form of larger branches on the ground
• Fuel – the largest pieces of wood used to keep the fire burning
Types of Fires• Foundation – formed by arranging fuel into a triangle and then placing tinder on top of the fuel
• Teepee – formed by making a pile of tinder on the ground and then arranging kindling in a cone shape around the tinder
• Crisscross – made by arranging tinder in a square and building horizontal layers of logs going in opposite directions, one on top of the other, above the tinder
Fire Starters
Egg Fire Starters• Wax from candles or crayons
• Cardboard egg cartons
• Cotton dryer lint
• Double broiler
Melt the wax in double boiler. Then fill each egg cup half way with drier lint. Pour the hot wax over the lint. When cool, cut or break apart the eggs from one another and save for later use.
Fire Kiss• Vegetable peeler
• Small square of wax paper
• Candles or crayons
Use the vegetable peeler to peel the candles or crayons onto wax paper. Then twist both ends of the wax paper so that the candle or crayon shavings are sealed inside.
Ceremonies
ColorsMaterials needed for each person involved with the ceremony:
1 Strip of leather about 7 inches long
1 pony bead of each color: Red, Orange, Yellow, Green, Blue, Indigo, Violet
Place a bead of each color on the leather as this story is read aloud:Once upon a time the colors of the world started a quarrel, all claimed that they were the best, the most important, the most useful, the favorite.RED shouted out: "I am the ruler of all of you -- I am blood -- life's blood! I am the color of danger and of bravery. I am willing to fight for a cause. I bring fire into the blood. Without me, the earth would be as empty as the moon. I am the color of passion and of love, the red rose, the poinsettia and the poppy.“ORANGE started next to blow her trumpet: "I am the color of health and strength. I may be scarce, but I am precious for I serve the needs of human life. I carry the most important vitamins. Think of carrots, pumpkins, oranges, mangos, and pawpaws. I don't hang around all the time, but when I fill the sky at sunrise or sunset, my beauty is so striking that no one gives another thought to any of you."YELLOW chuckled: "You are all so serious. I bring laughter, gaiety, and warmth into the world. The sun is yellow, the moon is yellow, the stars are yellow. Every time you look at a sunflower, the whole world starts to smile. Without me there would be no fun."GREEN said: "Clearly, I am the most important. I am the sign of life and hope. I was chosen for grass, trees, leaves - without me, all animals would die. Look over the countryside and you will see that I am in the majority."BLUE interrupted: "You only think about the earth, but consider the sky and the sea. It is the water that is the basis of life and drawn up by the clouds from the deep sea. The sky gives space and peace and serenity. Without my peace, all of you would be nothing."INDIGO spoke, much more quietly than all the others, but with just as much determination: "Think of me. I am the color of silence. You hardly notice me, but without me, all of you become superficial. I represent thought and reflection, twilight and deep water. You need me for balance and contrast, for prayer and inner peace."VIOLET rose to her full height. She was very tall and spoke with great pomp: "I am the color of loyalty and power. Kings, chiefs, and bishops have always chosen me for I am the sign of authority and wisdom. People do not question me - they listen and obey.“
And so the colors went on boasting, each convinced of his or her own superiority. Their quarreling became louder and louder. Suddenly, there was a startling flash of bright lightning...thunder rolled and boomed. Rain started to pour down relentlessly. The colors crouched down in fear, drawing closer to one another for comfort. In the midst of the clamor, rain began to speak: "You foolish colors, fighting amongst yourselves, each trying to dominate the rest. Don't you know that you were each made for a special purpose, unique and different? Join hands with one another and come to me." Doing as they were told, the colors united and joined hands. The rain continued: "From now on, when it rains, each of you will stretch across the sky in a great bow of color as a reminder that you can all live in peace. The rainbow is a sign of friendship and hope for tomorrow." And so, whenever the rain washes the world, look up... and as the rainbow appears in the sky, let us all remember our friendships new and old... and that tomorrow is always a new day."
AshesFOUR SPIRITS OPENING:
Obtain silence with a raised hand. Each entered from the appropriate compass point and said their reading.
North: I am the spirit of the North where the great game of Guiding began.
South: I am the spirit of the South and I spread the love of Scouting & Guiding to the world.
East : I am the spirit of the East and I spread the friendship of Scouting & Guiding to the world.
West: I am the spirit of the West and I spread the worth of Guiding & Scouting to the world.
All: Together we join in the fire of friendship.
ASHES CEREMONY:
Ashes taken from a campfire are sprinkled into the flames of the next campfire. The next morning, when the ashes are cold, they are stirred and each Scout takes some along to mix with her next campfire.
"We carry our friendship with us in these ashes from campfires with other comrades in other lands. May the joining of the dead fires with the leaping flames symbolize once more the unbroken chain that binds Scouts and Guides around the world. With greetings from Scouts of the United States, Guiders from Canada, England, and New Zealand, and everywhere."
If more than one Scout brings ashes to the same campfire, the lists are pooled, with the dates and places of all campfires recorded and passed on. It is traditional that only those present at the ceremony carry away ashes from that ceremony.
"Each of you present here will receive a portion of these campfire ashes to keep the chain of sisterhood continuing forever. We hope you will carry these ashes further on the journey around the world, and share them again and again."
Cooking Methods
Camp cooking can be experienced in many different ways. You can make it quick and simple or you can plan it as one of your activities for the day. Many enjoy the process of camp meal preparation and experiment with various methods. But the one thing everyone agrees with, is that food cooked at camp taste good. Below is an outline of some of the various cooking methods used in the outdoors.
Camp Stoves
Propane or white gas (2) burner stoves - most commonly used
Butane (1) burner backpack stoves - very lightweight
Kerosene stoves - efficient and inexpensive fuel
CAUTION: Only operate a camp stove in open, well ventilated areas.
Charcoal
Used in BBQ grill or fire ring
Provides consistent heat distribution
Use a fire starter to start charcoal or to reduce heating time use a charcoal tower or large can with both ends removed and holes punched around the bottom. Crumble paper in bottom and place charcoal on top. Tilt can slightly and light paper with a match. Using pot holders, remove can when coals are ready and spread out for larger cooking surface.
One piece of charcoal equals 40 degrees of temperature
Charcoal will be gray-white in daylight and red at night when ready for use
Wood Fires
Reflects true camp atmosphere - warmth, romance, simplicity, gathering place
Provides practical & versatile cooking opportunities
For successful cooking, have the right kind of fire for the type of cooking you plan on doing. Example -- for boiling use a quick flame, for stewing use a low flame, for frying or broiling use a bed of glowing coals
Dutch Oven
Use with charcoal
Place three times as many charcoal pieces on the lid as under the oven
Always cook with lid on
Must be seasoned with oil before use
Cover outside of oven with foil for easy clean-up
Tin Can Cooking
Use large tin can
Layer your meal - meat on bottom, vegetables, seasonings etc.
Cover with foil and cook over fire
Remove can with pot holders and serve
Foil Cooking
Cook on bed a glowing coals
Use heavy duty aluminum foil
Foil should be large enough to wrap around food and fold all edges securely for a tight seal.
Leave some space for expansion when you wrap your raw foods. You must keep steam and juices inside package.
On heavy duty foil, place meat, potatoes, vegetables, seasoning etc, add a cream soup on top, fold up foil and secure ends, place over coals, turn and rotate often until fully cooked.
Use your cooking creativity - try various seasoning (garlic, onion, Italian seasoning, BBQ sauce, Worchester sauce, Italian dressing, Heinz 57 sauce, bouillon granules, Teriyaki sauce etc), try meat variations (hamburger, pork, chicken, turkey, stew meat, cubed steak, ham, fish, hotdogs seafood etc), try various vegetables, try small dough balls of biscuit mix for dumplings, try breakfast foods, try desserts
Add one tablespoon of water to meat and vegetables along with the seasonings, seal tightly and cook
You must have enough foil to make three folds along the edges
Place the foods in the center of an oblong piece of heavy duty foil, large enough to wrap, allowing for folding at top and sides. Bring two sides together above the food. Fold down loosely in a series of locked folds allowing for heat circulation and expansion. Fold short ends up and over again
Box Oven
Works just like a regular oven
Made from a cardboard box
Supplies:
Cardboard box with flaps removed
Heavy duty Aluminum foil
Scissors
Cover the cardboard box inside and out COMPLETELY with aluminum foil, placing the shiny side out.
The bottom of the box will be the top of the oven.
To use the oven, place the pan with the food to be baked on a footed grill (or similar) over the lit charcoal. The grill should be raised about 10" above the charcoal. Set the oven over the food and charcoal. Prop up one end of the oven with a stone to allow the air circulation for the charcoal or cut air vents along the lower edge of the oven. Control the baking temperature of the oven by the number of pieces of charcoal used. Each piece of charcoal supplies 40 degrees of heat. Construct a removable oven top or oven door.
Bake bread, brownies, roast chicken, pizza, coffee cake etc. Works just like a regular oven. Suggested baking times--30 minutes or less.
Try the oven over the coals of a campfire.
Fire Safety
Never leave a campfire unattended
Always wear close-toed shoes around the campfire
Keep a bucket of water ready while the fire is burning
Never build a fire beneath a tree or near overhanging branches
Make sure the area around the fire pit is clear of sticks and debris
Pile any extra wood away from the fire
Make sure matches are cold before discarding them
When putting out a campfire, do not bury the coals. Instead stir them with water
Never run near a campfire
Keep loose clothing and hair tied back when near the fire
Avoid using lighter fluid or other chemicals to start the fire
Avoid burning fresh branches that give off excess sparks
Use a fire pit or ring when possible
Try not to build a campfire on an especially windy day
Never build a fire in a grassy area or meadow
Stack extra firewood away from the burning area
Do not make your campfire larger than necessary
Only build campfires where permitted
How to Use a Coleman Stove
Recycling
Carry In – Carry OutEverything that you take into the campground you must also take back off the grounds. Remember to leave only footprints and take only pictures.
Burnable If an item is burnable, then burn it. Paper and cardboard are burnable.
ReusableYou may reuse plastic bags or bread bags to hold garbage or leftovers. A jar with a lid can also be used for leftovers. A piece of cardboard can be used as a dustpan and the inside of a box can be used to make a sign.
RecyclableRecycle cans, jars, plastic bottles, and paper products that are left after the initial burning. If an item will not decompose naturally it should be recycled.
Sanitation At Girl Scout camp wash your hands with soap and water for at least 20 seconds while rubbing them together.
Wash you hands:
- after you use the latrine
- before you handle food
- before and after meals
Dish WashingTo wash your dishes at camp you will need:
3 plastic tubs, Clorox, dish soap and water
-Fill the first tub with hot water and add dish soap
-Fill the second tub with water and a little bit of Clorox (1-2 T / gallon)
-Fill the third tub with water
-Scrape food scraps off the dishes and into the non-recyclable garbage can
-Place dishes into the first tub and wash with sponge or brush
-Rinse in the second tub
-Rinse again in the third tub
-After the third tub, place dishes in your dunk bag and hang your dunk bag on a line to dry
Works Cited
http://camprecipes.com/
http://www.quietjourney.com/recipes/
http://camping.about.com/od/campingrecipes/u/recipes.htm
http://www.grouprecipes.com/group/1045
http://sweetfoodie.blogspot.com/2009/04/mini-smores-pies.html
http://www.divinerecipes.com/recipes.cfm/cid/17/camping-recipes
http://www.recipegoldmine.com/bev/bev.html
http://koa.com/recipes/dessertsandsnacks.htm
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Basic Outdoor Skills Booklet: Mohawk Pathways Girl Scout Council, Inc.
Beginning Troop Camping Booklet: Mohawk Pathways Girl Scout Council, Inc.
http://www.macscouter.com/ceremony/Ashes.asp
http://www.scoutingweb.com/scoutingweb/SubPages/CampfireAshCeremony.htm
http://www.lovetheoutdoors.com/camping/Camp_Cooking_Tips.htm
http://www.lovetheoutdoors.com/camping/Cooking_Methods.htm
http://gsleaders.org/files/adult.htm
http://www.foodnetwork.com/recipes/good-eats/the-baked-potato-recipe/index.html
http://family.go.com/food/recipe-580090-cheesy-chicken-taco-casserole-t/
http://thomas.gwbakeries.com/recipeBoxDet.cfm/recipeId/205
http://www.bhg.com/recipe/sandwiches/spiral-silos/
http://www.recipegoldmine.com/campD/italian-sandwiches.html
http://images.search.yahoo.com/search/images;_ylt=A0WTbx9tT3NKnn0BNYmjzbkF?p=meatball+sub&ei=&iscqry=&fr=
http://www.flickr.com/photos/skiptomylou/2422500650/
http://www.thenibble.com/reviews/main/cheese/yogurt/images/VeldaFarms230.jpg
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http://www.google.com
http://www.foodnetwork.com