Over 250 Recipes! · Dish it Outdoors – Resources & Recipes for the Outdoor Cook Scotch Eggs.....10-7

6th

Edition

Over 250 Recipes!

Dish it Outdoors – Resources & Recipes for the Outdoor Cook http://www.nlc.scouts.ca/resources/diorb

CHAPTER 1 - INTRODUCTION ..........................................................................................................................1-1

About this Publication......................................................................................................................................................... 1-1

Acknowledgements.............................................................................................................................................................. 1-1

CHAPTER 2 - PLANNING & PREPARATION....................................................................................................2-1

Scoutmaster Rule # 47......................................................................................................................................................... 2-1

Food for Thought ................................................................................................................................................................ 2-1

Cooking Terms and Techniques......................................................................................................................................... 2-2

5 W’s of Menu Planning ..................................................................................................................................................... 2-3 WHO ................................................................................................................................................................................. 2-3 WHAT............................................................................................................................................................................... 2-3 WHERE............................................................................................................................................................................. 2-3 WHEN............................................................................................................................................................................... 2-3 WHY ................................................................................................................................................................................. 2-3

Substitutions & Equivalents ............................................................................................................................................... 2-3

Fluid Standard Measures ................................................................................................................................................... 2-4

Camper's measurements without utensils ......................................................................................................................... 2-4

Quantities ............................................................................................................................................................................. 2-4

Weekend Camp - Menu Plan ............................................................................................................................................. 2-5

Weekend Camp - Shopping List ........................................................................................................................................ 2-6

Weekend Camp - Duty Roster............................................................................................................................................ 2-7

How Much for How Many.................................................................................................................................................. 2-8

Serving Guide ...................................................................................................................................................................... 2-9 Meat................................................................................................................................................................................... 2-9 Cereals............................................................................................................................................................................... 2-9 Vegetables ......................................................................................................................................................................... 2-9 Fruit ................................................................................................................................................................................... 2-9 Beverages .......................................................................................................................................................................... 2-9 Canned Food ..................................................................................................................................................................... 2-9 Miscellaneous.................................................................................................................................................................... 2-9

Measurement Conversions ............................................................................................................................................... 2-10

Food Safety Facts on Camping and Hiking..................................................................................................................... 2-11 Keep hot foods hot and cold foods cold .......................................................................................................................... 2-11 Wash your hands and food .............................................................................................................................................. 2-11 Don’t cross-contaminate.................................................................................................................................................. 2-11 What is the durable life of a food? .................................................................................................................................. 2-11 How is durable life information different from a best-before date or a packaged-on date .............................................. 2-12 Do all foods require durable life information? ................................................................................................................ 2-12 What happens to food after the best before date or durable life has expired? ................................................................. 2-12


Cooking Temperatures ..................................................................................................................................................... 2-12

Cold Storage....................................................................................................................................................................... 2-13

Don’t Forget the Spices..................................................................................................................................................... 2-14

Restrictive Diets................................................................................................................................................................. 2-15 What is the difference between food allergy and food intolerance?................................................................................ 2-15 Common Allergies .......................................................................................................................................................... 2-15 Cross Reactivity .............................................................................................................................................................. 2-15 Diabetes........................................................................................................................................................................... 2-15 Good Nutrition ................................................................................................................................................................ 2-16 Meal Plan ........................................................................................................................................................................ 2-16

Food Guide Pyramid......................................................................................................................................................... 2-17

Guidelines for Diabetes Diet Planning............................................................................................................................. 2-17

What is Hypoglycemia ...................................................................................................................................................... 2-18 What Causes Hypoglycemia............................................................................................................................................ 2-18 Symptoms........................................................................................................................................................................ 2-18 Prevention ....................................................................................................................................................................... 2-18 Action.............................................................................................................................................................................. 2-19

Lactose Intolerance ........................................................................................................................................................... 2-19 Causes ............................................................................................................................................................................. 2-19 Treatment ........................................................................................................................................................................ 2-20 Balancing Nutrition ......................................................................................................................................................... 2-20 Hidden Lactose................................................................................................................................................................ 2-21 Summary ......................................................................................................................................................................... 2-21

Canada Food Guide – Menu Planning Worksheet......................................................................................................... 2-22

Safety .................................................................................................................................................................................. 2-23 The Golden Rule ............................................................................................................................................................. 2-23 Why is this more of a problem in camping?.................................................................................................................... 2-24 Cookware and Utensils.................................................................................................................................................... 2-24

Kits...................................................................................................................................................................................... 2-24 Eating Utensils ................................................................................................................................................................ 2-24 Essential Items Not in Kits .............................................................................................................................................. 2-24 Other Useful Gear ........................................................................................................................................................... 2-25 Effect of Altitude on Cooking ......................................................................................................................................... 2-25

Salmonella and Food Safety ............................................................................................................................................. 2-26 What is salmonella?......................................................................................................................................................... 2-26 What is salmonellosis? .................................................................................................................................................... 2-26 How can salmonella bacteria on raw meat, poultry make people sick? .......................................................................... 2-26 How many bacteria does it take to make people sick? .................................................................................................... 2-26 What are the symptoms of salmonellosis? ...................................................................................................................... 2-26 How many people get sick from salmonellosis? ............................................................................................................. 2-26 How many people die from salmonellosis?..................................................................................................................... 2-27 What foods are most likely to make people sick? ........................................................................................................... 2-27 Anti-Salmonella Strategy ................................................................................................................................................ 2-27 CLEAN IT....................................................................................................................................................................... 2-27 COOK IT......................................................................................................................................................................... 2-28 COOL IT ......................................................................................................................................................................... 2-28


CHAPTER 3 - METHODS & TECHNIQUES .......................................................................................................3-1

Types of Outdoor Cooking ................................................................................................................................................. 3-1 Toasting............................................................................................................................................................................. 3-1 Broiling ............................................................................................................................................................................. 3-1 Pan Broiling....................................................................................................................................................................... 3-1 Stewing or Boiling ............................................................................................................................................................ 3-1 Frying ................................................................................................................................................................................ 3-1 Steaming............................................................................................................................................................................ 3-1 Baking ............................................................................................................................................................................... 3-2 Non Utensil Meals............................................................................................................................................................. 3-2 One-Pot Meals................................................................................................................................................................... 3-2 Barbecues .......................................................................................................................................................................... 3-2

Outdoor Stoves and Ovens ................................................................................................................................................. 3-2 Caring for Cast Iron........................................................................................................................................................... 3-2 How to 'Season' Cast Iron Cookware ................................................................................................................................ 3-2 The New Utensil................................................................................................................................................................ 3-3 Rust Spots.......................................................................................................................................................................... 3-3 Metallic Taste.................................................................................................................................................................... 3-3 Expert Tips ........................................................................................................................................................................ 3-3 Bakeware........................................................................................................................................................................... 3-3 Serving from Cast Iron ...................................................................................................................................................... 3-4 Nutritional Benefit of Ironware ......................................................................................................................................... 3-4 Energy Savers.................................................................................................................................................................... 3-4 Temperatures..................................................................................................................................................................... 3-4 Charcoal Cooking.............................................................................................................................................................. 3-4 How to Make a Stove ........................................................................................................................................................ 3-4

Aluminum Foil Cooking ..................................................................................................................................................... 3-5 Cooking in Aluminum Foil ............................................................................................................................................... 3-5 Weight of Foil ................................................................................................................................................................... 3-5 Sealing Food In ................................................................................................................................................................. 3-5 Using Aluminum Foil to Conserve Heat ........................................................................................................................... 3-6 What to Do with Used Foil................................................................................................................................................ 3-6 Foil Cooking Times........................................................................................................................................................... 3-6 Drugstore Wrap ................................................................................................................................................................. 3-7

Cooking with Dutch Ovens................................................................................................................................................. 3-8 Background ....................................................................................................................................................................... 3-8 Selecting a Dutch Oven..................................................................................................................................................... 3-8 Useful Tools ...................................................................................................................................................................... 3-8 Fires for Dutch oven Cooking ........................................................................................................................................... 3-9 Cooking Methods .............................................................................................................................................................. 3-9 Baking ............................................................................................................................................................................... 3-9 Deep Frying, Browning, Boiling and Stewing .................................................................................................................. 3-9 Stacking Dutch Ovens ..................................................................................................................................................... 3-10 Cleaning a Dutch Oven ................................................................................................................................................... 3-10 Making a Dutch Oven from Pie Pans .............................................................................................................................. 3-10 Oven Seasoning Method ................................................................................................................................................. 3-10

Baking Methods for Camping .......................................................................................................................................... 3-11 Box Oven Baking ............................................................................................................................................................ 3-11 Directions ........................................................................................................................................................................ 3-11 Making Emergency Ration Packs ................................................................................................................................... 3-12 Food & Drink List ........................................................................................................................................................... 3-12 Tin Pot............................................................................................................................................................................. 3-13 The Cook Ring ................................................................................................................................................................ 3-13


CHAPTER 4 – TIPS & TRICKS...........................................................................................................................4-1

Tricks of the Trail ............................................................................................................................................................... 4-1 Mincing Onions with Ease ................................................................................................................................................ 4-1 Alternative Mise en Place Cups ........................................................................................................................................ 4-1 No More Sliding Sauce Bowls .......................................................................................................................................... 4-2 Determining the Knife-Honing Angle............................................................................................................................... 4-2

CHAPTER 5 – STOVES & FIRES .......................................................................................................................5-1

Stoves or Campfires ............................................................................................................................................................ 5-1

Kinds of Fuels and Stoves ................................................................................................................................................... 5-1 Butane and Propane........................................................................................................................................................... 5-1 Kerosene............................................................................................................................................................................ 5-1 White Gas.......................................................................................................................................................................... 5-1 Chemical Stoves and Lanterns .......................................................................................................................................... 5-2

Carrying Fuel....................................................................................................................................................................... 5-2

Cooking with Coals ............................................................................................................................................................. 5-3 Temperature Control Using Briquettes.............................................................................................................................. 5-3

Other Stove / Oven Designs ................................................................................................................................................ 5-4 Basic Box Oven................................................................................................................................................................. 5-4 Vagabond Oven................................................................................................................................................................. 5-4 Basic Reflector Oven......................................................................................................................................................... 5-5 Cookie Sheet Reflector Oven ............................................................................................................................................ 5-6 Rodgers Reflector Oven .................................................................................................................................................... 5-7 Winter Kitchen .................................................................................................................................................................. 5-7 Backpacker’s Reflector Oven............................................................................................................................................ 5-8

Homemade Lightweight Backpack Stove.......................................................................................................................... 5-9 What you'll need................................................................................................................................................................ 5-9 Step 1................................................................................................................................................................................. 5-9 Step 2................................................................................................................................................................................. 5-9 Step 3................................................................................................................................................................................. 5-9 Step 4................................................................................................................................................................................. 5-9 Step 5................................................................................................................................................................................. 5-9 Step 6................................................................................................................................................................................. 5-9

Types of Fires..................................................................................................................................................................... 5-10

Charcoal Lighting ............................................................................................................................................................. 5-11

CHAPTER 6 - APPETIZERS ...............................................................................................................................6-1 Roll-ups ............................................................................................................................................................................. 6-1 Aztec Toothpicks............................................................................................................................................................... 6-1 Nachos............................................................................................................................................................................... 6-1 Corn Fritters ...................................................................................................................................................................... 6-2 Savory Skillet Potatoes...................................................................................................................................................... 6-2 Smoked Sausage Mushrooms............................................................................................................................................ 6-3 Savory Sweet Potato Sticks ............................................................................................................................................... 6-3 Shrimp Creole ................................................................................................................................................................... 6-4 Grilled-Shrimp Cocktail .................................................................................................................................................... 6-4 Granola Mix ...................................................................................................................................................................... 6-5 Spicy Chicken Wings ........................................................................................................................................................ 6-6


CHAPTER 7 – SOUPS ........................................................................................................................................7-1 Asian-Flavored Chicken Soup........................................................................................................................................... 7-1 Beef-Barley Soup with Caraway Dumplings .................................................................................................................... 7-1 Chicken Dumpling Noodle Soup....................................................................................................................................... 7-2 Clam Chowder................................................................................................................................................................... 7-2 Elephant Soup ................................................................................................................................................................... 7-3 Minestrone- Variations...................................................................................................................................................... 7-3 Sausage and Tortellini Soup.............................................................................................................................................. 7-4 Smoked Oyster Chowder................................................................................................................................................... 7-4 Williamsburg Style Peanut Soup....................................................................................................................................... 7-4 Burgoo............................................................................................................................................................................... 7-5 Creamy Three Onion Soup................................................................................................................................................ 7-5 Pizza Soup......................................................................................................................................................................... 7-6 Cheddar Cheese Soup........................................................................................................................................................ 7-6 Millie's Chicken Soup ....................................................................................................................................................... 7-7

CHAPTER 8 – SALADS ......................................................................................................................................8-1 Cabbage & Ichiban Soup Salad......................................................................................................................................... 8-1 Waldorf Style Salad........................................................................................................................................................... 8-1 Dutch Apple Salad ............................................................................................................................................................ 8-2 Spicy Pork Stir-Fry Salad.................................................................................................................................................. 8-2 Taco Salad ......................................................................................................................................................................... 8-3 Hot Macaroni Salad........................................................................................................................................................... 8-3 Pasta Fruit Salad................................................................................................................................................................ 8-4

CHAPTER 9 – BREADS & MIXES......................................................................................................................9-1 Bisquick Bannock ............................................................................................................................................................. 9-1 Crunchy Peanut Bread....................................................................................................................................................... 9-1 Honey Banana Bread......................................................................................................................................................... 9-2 Cheddar Dill Bread............................................................................................................................................................ 9-2 Saskatoon Pemmican......................................................................................................................................................... 9-3 Yeast Dough Mix (Version 1) ........................................................................................................................................... 9-3 Yeast Dough Mix (Version 2) ........................................................................................................................................... 9-3 Basic Biscuit Mix .............................................................................................................................................................. 9-4 Basic Cookie Mix.............................................................................................................................................................. 9-4 Basic Pancake Mix ............................................................................................................................................................ 9-5 Moist Pie Crust Mix .......................................................................................................................................................... 9-5 Basic Cake Mix ................................................................................................................................................................. 9-6 Muffin Mix........................................................................................................................................................................ 9-6 Oatmeal Cookie Mix ......................................................................................................................................................... 9-6 Cornmeal Mix ................................................................................................................................................................... 9-7 Brownie Mix ..................................................................................................................................................................... 9-7

CHAPTER 10 – BREAKFASTS ........................................................................................................................10-1 Campers' Blueberry Pancakes ......................................................................................................................................... 10-1 Breakfast Hash ................................................................................................................................................................ 10-1 Breakfast Sandwiches...................................................................................................................................................... 10-2 Fresh Morning Donuts..................................................................................................................................................... 10-2 Bacon and Eggs in a Pita Pocket ..................................................................................................................................... 10-3 Skillet Breakfast .............................................................................................................................................................. 10-3 Sunrise Spuds .................................................................................................................................................................. 10-3 Biscuit on a Stick............................................................................................................................................................. 10-4 Omelets in a Bag ............................................................................................................................................................. 10-4 Eggs in a Hat ................................................................................................................................................................... 10-5 Orange Eggs .................................................................................................................................................................... 10-5 Hillbilly Trash Breakfast ................................................................................................................................................. 10-6 Super Simple Breakfast Bagels ....................................................................................................................................... 10-6


Scotch Eggs..................................................................................................................................................................... 10-7 Real Scotch Eggs............................................................................................................................................................. 10-7 Dick's Hash...................................................................................................................................................................... 10-7 Campin' Cakes................................................................................................................................................................. 10-8 Pita Pocket Breakfast....................................................................................................................................................... 10-8 Mountain Man Breakfast................................................................................................................................................. 10-9 Breakfast Pizza................................................................................................................................................................ 10-9 Hash Mess with Eggs .................................................................................................................................................... 10-10 Super Simple Breakfast Burritos ................................................................................................................................... 10-10 Oven Pancakes & Sausages for 30 ................................................................................................................................ 10-11 Maple-Stewed Apples ................................................................................................................................................... 10-11 Banana-Buttermilk Pancakes......................................................................................................................................... 10-12 Banana Filled French Toast........................................................................................................................................... 10-12 Cinnamon Puffs............................................................................................................................................................. 10-13 Cinnamon Rice.............................................................................................................................................................. 10-13 Diane's Breakfast Casserole .......................................................................................................................................... 10-14 Pineapple Fritters........................................................................................................................................................... 10-14 Oatmeal Soufflé' ............................................................................................................................................................ 10-15 Peanut-Butter Waffles or Pancakes ............................................................................................................................... 10-15 Oh, Idaho! Breakfast Potatoes....................................................................................................................................... 10-16 Hawaiian Breakfast Sausages........................................................................................................................................ 10-16 Omelet in a Pita ............................................................................................................................................................. 10-17 Sausage Biscuits ............................................................................................................................................................ 10-17 Scrambled Egg Pizza..................................................................................................................................................... 10-18 Oatmeal Supreme .......................................................................................................................................................... 10-18 Fruity Rice..................................................................................................................................................................... 10-19 Welsh Cakes.................................................................................................................................................................. 10-19 Hot Peach Crumble ....................................................................................................................................................... 10-20 SPAM Breakfast Skillet ................................................................................................................................................ 10-20 Breakfast Ham Scramble............................................................................................................................................... 10-21 German Breakfast Casserole ......................................................................................................................................... 10-21 Apple German Pancakes ............................................................................................................................................... 10-22 Granola to Go ................................................................................................................................................................ 10-22 Eggs & Cheese Bake ..................................................................................................................................................... 10-23 Breakfast Cake .............................................................................................................................................................. 10-23 True Grits ...................................................................................................................................................................... 10-23 Vienna Toast ................................................................................................................................................................. 10-24 New Mexico Omelet ..................................................................................................................................................... 10-24 Sam's Bullfighter Breakfast........................................................................................................................................... 10-25 Sure Syrup..................................................................................................................................................................... 10-25 Corn Cakes .................................................................................................................................................................... 10-25 Kansas Fly Pie............................................................................................................................................................... 10-26 Cinnamon Snails ........................................................................................................................................................... 10-26 Ham and Apple Skillet .................................................................................................................................................. 10-27 Ham-It-Up Eggwiches................................................................................................................................................... 10-27 Birdie in a Baggie/Omelets in a Baggie ........................................................................................................................ 10-28 Energy Bars ................................................................................................................................................................... 10-28 French Toast Loaf ......................................................................................................................................................... 10-29 Honey-Raisin Refrigerator Muffins .............................................................................................................................. 10-29

CHAPTER 11 – LUNCHES................................................................................................................................11-1 Grilled Lasagna Sandwiches ........................................................................................................................................... 11-1 Ham Skillet Gumbo......................................................................................................................................................... 11-1 Aram Sandwich ............................................................................................................................................................... 11-2 Chili Pie........................................................................................................................................................................... 11-2 Frito Burritos ................................................................................................................................................................... 11-2 Kentucky Hot Brown....................................................................................................................................................... 11-3 Octopus Dogs .................................................................................................................................................................. 11-3 Pepsi SPAM .................................................................................................................................................................... 11-4


Pita Pizza......................................................................................................................................................................... 11-4 Mexican Sandwiches....................................................................................................................................................... 11-5 Home on the Range Tuna Salad ...................................................................................................................................... 11-5 Cheesy Micro-Melt Hot Pepper Ham Sandwich ............................................................................................................. 11-5 Turkey with Creole Mayonnaise and Dill Mustard ......................................................................................................... 11-6 Pizza Tuna Melt .............................................................................................................................................................. 11-6 Turkey with Herbed Cream Cheese ................................................................................................................................ 11-7 Texas Tommy.................................................................................................................................................................. 11-7

CHAPTER 12 – MAIN DISHES .........................................................................................................................12-1 Lumpy Lasagna ............................................................................................................................................................... 12-1 Sizzlin' Beef Kabobs ....................................................................................................................................................... 12-1 Mexi-Grill Burgers .......................................................................................................................................................... 12-2 Greek Burgers ................................................................................................................................................................. 12-2 Baked Stuffed Shrimp ..................................................................................................................................................... 12-3 Chicken a la King............................................................................................................................................................ 12-3 Chicken and Groundnut Stew.......................................................................................................................................... 12-4 Easy Taco Bake............................................................................................................................................................... 12-4 Grilled Greek-Style Chicken ........................................................................................................................................... 12-5 Groundnut Stew............................................................................................................................................................... 12-5 Lobster Thermidor........................................................................................................................................................... 12-6 Sweet and Sour Sausages ................................................................................................................................................ 12-6 Mexican Lasagna............................................................................................................................................................. 12-7 Texas Hash ...................................................................................................................................................................... 12-7 Hip Hoppin' John............................................................................................................................................................. 12-8 Cola & Catsup Chicken................................................................................................................................................... 12-9 Skillet Pizza Potatoes ...................................................................................................................................................... 12-9 Super Simple Thai Chicken Curry ................................................................................................................................ 12-10 Swiss Steak.................................................................................................................................................................... 12-10 Tortellini Supremo ........................................................................................................................................................ 12-11 Dutch Spiced Beef......................................................................................................................................................... 12-12 Saucy Ground Beef-Topped Potatoes ........................................................................................................................... 12-12 Old-Fashioned Beef Stew.............................................................................................................................................. 12-13 Camp Hash .................................................................................................................................................................... 12-13 Quick Chili .................................................................................................................................................................... 12-14 Cornish Game Hens w/Cherry Sauce ............................................................................................................................ 12-14 Old Fashioned Pot Roast ............................................................................................................................................... 12-15 Pork and Rice in Mushroom Sauce ............................................................................................................................... 12-15 Beef & Wild Mushroom Stew....................................................................................................................................... 12-16 Chicken and Dumplings ................................................................................................................................................ 12-16 Cornish Game Hens ...................................................................................................................................................... 12-17 Dutch Oven Pot Roast ................................................................................................................................................... 12-17 Texas-Style Chili........................................................................................................................................................... 12-18 Hash Browns with Peppers and Cheese ........................................................................................................................ 12-18 Chicken & Okra Gumbo................................................................................................................................................ 12-19 Chicken & Sausage Gumbo .......................................................................................................................................... 12-20 Spam Hot and Spicy Stir-Fry ........................................................................................................................................ 12-20 Pueblo SPAM................................................................................................................................................................ 12-21 Easy San-Francisco Stir-Fry.......................................................................................................................................... 12-21 Gumbo Ya Ya................................................................................................................................................................ 12-22 Campfire Rice & SPAM................................................................................................................................................ 12-22 Vegetarian Casserole..................................................................................................................................................... 12-23 Zastrow-roni .................................................................................................................................................................. 12-23

CHAPTER 13 – TIN FOIL MEALS ....................................................................................................................13-1 Foiled Chicken ................................................................................................................................................................ 13-1 Boy Scout Potatoes.......................................................................................................................................................... 13-1 Baked Apple.................................................................................................................................................................... 13-1


Mountain Melts ............................................................................................................................................................... 13-2 Complete Meal ................................................................................................................................................................ 13-2 Pi-Chee Ham ................................................................................................................................................................... 13-2 Caramel Apple................................................................................................................................................................. 13-3 Sue's Goulash .................................................................................................................................................................. 13-3 Cheese Potatoes in a Parcel ............................................................................................................................................. 13-3 Quick Rice....................................................................................................................................................................... 13-4 Wieners in foil ................................................................................................................................................................. 13-4 Veggies on the Barbie ..................................................................................................................................................... 13-4 Rice on the Coals............................................................................................................................................................. 13-5 Sauced Dogs.................................................................................................................................................................... 13-5 Aluminum Eggs............................................................................................................................................................... 13-5 Foil Baked Fish ............................................................................................................................................................... 13-6 Sweet, Sweet Potatoes..................................................................................................................................................... 13-6 Baden Baked Sliced Potatoes .......................................................................................................................................... 13-6 Foiled Onions .................................................................................................................................................................. 13-7 Hot Chicken Sandwiches................................................................................................................................................. 13-7 Drumsticks ...................................................................................................................................................................... 13-7 Mineshaft Pig .................................................................................................................................................................. 13-8

CHAPTER 14 - “ONE-POT” MEALS................................................................................................................14-1 Ann's One Pot Potato Soup ............................................................................................................................................. 14-1 One-Pot Mushroom Spaghetti ......................................................................................................................................... 14-1 Chicken Provencale......................................................................................................................................................... 14-2 Stroganoff Steaks ............................................................................................................................................................ 14-2 Easy One-Pot Goulash..................................................................................................................................................... 14-3 One Pot Glop................................................................................................................................................................... 14-3 Cuban Chicken and Yellow Rice .................................................................................................................................... 14-4 Deli in a Skillet................................................................................................................................................................ 14-4 Louisiana Gumbo ............................................................................................................................................................ 14-5 Campbell's One Dish Chicken & Rice ............................................................................................................................ 14-5 One Pot Pasta Beef Stew................................................................................................................................................. 14-6 Spiced Pork Medallions................................................................................................................................................... 14-6 One-Pot Primavera .......................................................................................................................................................... 14-7 Yummy Vegetarian Pot Pie ............................................................................................................................................. 14-7 Texas-Style Chili............................................................................................................................................................. 14-8 One Pot Tuna Pasta ......................................................................................................................................................... 14-8 Emerilized Tuna Casserole.............................................................................................................................................. 14-9 Pot Roast and Winter Vegetables .................................................................................................................................. 14-10

CHAPTER 15 - “30-MINUTE” MEALS .............................................................................................................15-1 Sloppy Joes...................................................................................................................................................................... 15-1 New Twist on Spaghetti .................................................................................................................................................. 15-1 Lightning Fast Chili ........................................................................................................................................................ 15-2 Stir-fry Shrimp and Steamed Rice................................................................................................................................... 15-2 Quick and Healthy Grilled Italian Chicken ..................................................................................................................... 15-3 Frenzied Fried Rice ......................................................................................................................................................... 15-3

CHAPTER 16 – DESSERTS..............................................................................................................................16-1 Apple Crisp ..................................................................................................................................................................... 16-1 Beaumont Inn Corn Pudding........................................................................................................................................... 16-1 Charlotte's Peanut Butter Pie........................................................................................................................................... 16-2 Ground Nut Cakes........................................................................................................................................................... 16-2 Cook Shop Corn Pudding................................................................................................................................................ 16-3 Frying Pan Cookies ......................................................................................................................................................... 16-3 Graveyard Desert............................................................................................................................................................. 16-4 Pudding in a Bag ............................................................................................................................................................. 16-4


Klinkhammer Coffee Cake.............................................................................................................................................. 16-5 Cinnamon Rolls............................................................................................................................................................... 16-5 Dutch Oven Cobblers ...................................................................................................................................................... 16-6 Raspberry Dumplings...................................................................................................................................................... 16-6 Steamed Golden Syrup Pudding...................................................................................................................................... 16-7 Oatmeal Cookie Mix ....................................................................................................................................................... 16-7 Basic Cake Recipe........................................................................................................................................................... 16-8 Basic Ice Cream Recipe .................................................................................................................................................. 16-9 Banana Boats................................................................................................................................................................... 16-9 Orange Cranberry Muffins ............................................................................................................................................ 16-10 Overnight Coffee Cake.................................................................................................................................................. 16-10 Bloomin' Cupcakes........................................................................................................................................................ 16-11 Peanut Butter Fingers .................................................................................................................................................... 16-11 Dutch Almond Bars....................................................................................................................................................... 16-12 Mom’s Make ahead “Love ya” Muffins........................................................................................................................ 16-12 Peanut Brittle................................................................................................................................................................. 16-13 Chocolate Peanut Butter Frozen Bars............................................................................................................................ 16-13 Maple Popper Balls ....................................................................................................................................................... 16-14 No Cook Fudge ............................................................................................................................................................. 16-14

CHAPTER 17 - FUN FOODS & TREATS .........................................................................................................17-1 Bacon and Eggs in a Paper Bag....................................................................................................................................... 17-1 Campers Pizza Pie ........................................................................................................................................................... 17-1 Deep Fried Fruit Fritters.................................................................................................................................................. 17-2 Muffins in an Orange ...................................................................................................................................................... 17-2 Trail Mix Rice Krispies Squares ..................................................................................................................................... 17-3 Fudge in a Ziploc Bag ..................................................................................................................................................... 17-3 Hot Dog Rockets ............................................................................................................................................................. 17-4 Cheerio Bars.................................................................................................................................................................... 17-4 Puppy Chow .................................................................................................................................................................... 17-4 Cat Litter Casserole......................................................................................................................................................... 17-5 Fruit Balls II .................................................................................................................................................................... 17-5 Black Forest Pies ............................................................................................................................................................. 17-6 Peach Delight .................................................................................................................................................................. 17-6 Ship Wrecked boats......................................................................................................................................................... 17-6

CHAPTER 18 – ALPHABETICAL INDEX.........................................................................................................18-1

CHAPTER 19 – MY FAVORITE RECIPES .......................................................................................................19-1


Chapter 1 – Introduction 1-1

Chapter 1 - Introduction About this Publication This publication is a compilation of material from too many sources to list. It has been designed to help expand or augment the skills of all Adult members who take their youth outdoors. Remember - Cooks are not found wandering in the woods nor do your youth successfully fry an egg on the first try. Guide them, teach them, but don't do everything for them. Materials found in this publication may be reproduced, redesigned, or used locally by scouting volunteers for training purposes consistent with the programs of Scouts Canada or other WOSM and WAGGS Organizations. No material found here may be used or reproduced for commercial or Non-Scouting purposes. If any material contained in this publication is a copyright infringement, please contact the editor through Northern Lights Region and the material will be removed immediately or the appropriate credit placed with the article.

Acknowledgements

We would like to acknowledge and thank the following people and agencies for their contributions to this Resource Manual.

Designer / Editor

Joe St.Pierre

Contributors Allan Anderson Darlene Bend Shelley Oulton Gerald Bowen Ian Fleming

John Hazelwood Jim Jensen

Gord Kenwell Andy Sywenky

Agencies

Girl Guides of Canada Boy Scouts of America

Canadian Diabetes Association Health Canada


Chapter 2 – Planning & Preparation 2-1

Chapter 2 - Planning & Preparation So you are getting ready to do your first camp out / outing with your youth. You want to give your youth a chance to cook but all your resources are for older youth. Besides, you don’t want to lug around heavy Dutch ovens. Not at first anyway. So what do you do? Cooking can be more fun that a barrel of monkeys if you plan properly. Ideas and recipes found in the following pages have been retrieved from many resources. Each is youth proven (or so the sources say), which means that they should be able to do and have fun doing each of the following recipes and methods of cooking

Scoutmaster Rule # 47

"No Boy Scout ever starved to death on a weekend campout." Roger Morris, Scouter

Food for Thought � Freezer Packs will last longer in your cooler if they are wrapped in Styrofoam meat

trays, placed into plastic bags and then wrapped in several layers of newspaper, taped with masking tape. Cheese will last longer if wrapped in cheesecloth soaked in vinegar. This prevents it

from going moldy fast. Eggs will stay fresh for a month if you buy them fresh and then grease them with

Vaseline. Pack cereals, bread, and dried goods in plastic or metal containers to help keep out

the unwanted guests. Keep the Kitchen Area CLEAN!!! When working with younger children, make sure you write out menus big enough for

them to read, as well as a duty roster, which should be posted in the kitchen tent. Spending time pre-packing stuff at home first will save a lot of time and energy at

camp, leaving you with more time to enjoy activities. Don't forget to label baggies, and include directions from boxes. This will also cut down on the amount of garbage produced at camp. REMEMBER! What you pack in, you must pack out. Scouting is "MINIMUM IMPACT CAMPING" Make notes as to what worked, what the youth liked to eat, what didn't work, so you

know for next time. ALWAYS have a fire drill at camp on the first day. It's better to have one and not

need it than it is to be unprepared if you do. When packing the ice chest, make sure the last day's food is on the bottom so it

stays cold longer. On a wilderness hike, always pack extra food in case it takes longer to pack in and

out than you expect. If you do use glass containers to pack food in, wrap them in rows of masking tape to

prevent shattering of the glass.

Notes:



Cooking Terms and Techniques Baste Putting drippings, butter or prepared marinade over food while

cooking. (i.e. turkey, steak, poultry, or any baked, roasted, barbecued or grilled food) This can be done with a spoon, basting brush, suction squirter or tied bundle of herbs. (i.e. rosemary branches)

Beat Make a smooth mixture by stirring vigorously with a fork, spoon, whisk or electric mixer.

Blend Mix or stir two or more ingredients together to make a smooth mixture.

Boil Cook a liquid over high heat until bubbles rise to the surface Broil Cook under “broiler” [top heating element] in the oven. Chop Cut into pieces with a sharp knife. Coat Cover or roll food in another ingredient. Combine Mix two or more ingredients together. Dash More than a pinch but less than a handful. Dice Cut into very small pieces using a sharp knife of dicing tool. Dollop Approximately the same as a dash. Drain Pour off or strain liquid from food. Fold Mix gently with a rubber scraper or spoon by lifting the bottom

of the mixture outwards and over the top. Can also be done with hands. [Not to be done with electric utensils]

Fry Cook in an open skillet. Garnish Decorate food with colourful additions such as parsley or fresh

fruit, herbs, or vegetables Grate Rub food against a grater to produce very small pieces. Grill Broil under high heat or over hot coals. Juice Press the fluids out of vegetable or fruit. Julienne Cut into strips or match-like sticks. Knead Work dough by pressing and folding it with your hands. Marinate Let food soak in a flavourful liquid. Mince Chop or cut into very tiny pieces. Mix Stir two or more ingredients together. Pinch A small amount of seasoning that you can hold between your

thumb and forefinger. Puree Process of grinding food into a smooth pulp in a food

processor or blender. [Manual blenders are available and do work for this]

Rub To impress spices or seasoning into a food by rubbing it with your hands.

Sauté Cook in a skillet over medium to high heat while stirring constantly.

Sear Cooking food over high heat to brown quickly and seal in juices. Heat is then reduced for the remainder of cooking time. (i.e. barbecued and grilled foods, roasts)

Season Flavour food by sprinkling with herbs, spices or juices. Separate Remove egg yolk from the white before cooking; Shred Cut into very thin strips. Sift Put dry ingredients through a strainer to remove the lumps. Simmer Cook slowly over low heat. Stir Mix with a spoon in a circular motion. Toss Mix food by lifting from the bottom with salad tongs or two

spoons Whisk Beat or stir food with a wire whisk. Wok A skillet especially designed for Chinese style cooking.

Notes:



5 W’s of Menu Planning

WHO WHAT AGE RANGE ARE YOU PLANNING FOR, WHAT ARE THEIR LIKES / DISLIKES? ARE THERE ANY ALLERGIES OR FOOD RESTRICTIONS DUE TO RELIGIOUS BELIEFS, FOOD EATING HABITS, OR MEDICAL CONDITIONS?

WHAT WHAT IS THE BUDGET FOR THIS EVENT? WHAT ARE THE GUIDELINES FOR CANADA’S FOOD GUIDE AND ARE THEY BEING FOLLOWED?

WHERE WHERE IS THE EVENT BEING HELD? WHAT KIND OF COOKING METHODS CAN BE USED?

WHEN WHEN IS THE EVENT BEING HELD? DO YOU REQUIRE MORE HOT FOODS THAN COLD OR VICE VERSA? DO YOU NEED TO ALLOW FOR MORE JUICE BREAKS FOR THE HEAT? DO YOU REQUIRE MORE TIME FOR MEAL PREPARATION?

WHY “WHY DO I ALWAYS GET STUCK WITH THE DISHES?” REMEMBER TO DELEGATE ALL RESPONSIBILITIES APPROPRIATELY SO YOU DON’T HAVE TO HEAR THE “WHY”

Substitutions & Equivalents 1 lb. butter / shortening = 2 cup 4 oz. cheddar cheese = 1 cup grated 1/2 pt. whipping cream = 1 cup (2 c. whipped) 1 lb. flour = approx. 3½ cup 1 cup marshmallows = 11 large or 110 miniature 1 lb. brown sugar = 2¼ cup (packed) 1 lb. granulated sugar = 2¼ cup 1 cup milk = ½ cup evaporated milk + ½ cup water = 1 cup reconstituted dry milk + 2 tbs. butter 1 cup buttermilk = 1 cup milk + 1 tbs. vinegar = ¾ cup milk + ¼ cup butter + 1½ tsp. corn starch 1 cup sour milk = 1 cup sweet milk + 1 Tbs. vinegar / lemon juice 1 stick butter = ¼ lb. or ½ cup or 8 tbs. 1 lb. loaf bread = about 17 slices 1 cup of fine crumbs = 22 vanilla wafers, 4 slices of bread, 26 saltine crackers, 14 graham crackers 1 Tbs. instant minced onion = 1 small fresh onion 1 Tbs. prepared mustard = 1 tsp. dry mustard 1 cup sugar = 2/3 to ¾ cup honey 1 cup honey = 1 cup molasses 1 whole egg = 2 egg whites = ¼ cup egg substitute = 1 egg white + 1 tsp. oil 1 oz baking chocolate = 3 Tbs. cocoa powder + 1 Tbs. oil 1 Tbs. cornstarch = 2 Tbs. flour 1 Cup Sour Cream = 1 cup plain low-fat yogurt

Notes:



Fluid Standard Measures 3 Teaspoons = 1 Tablespoon = 1/2 oz = 29.57 milliliters 16 Tablespoons = 1 Cup = 8 oz = 0.236 liters 2 Cups= 1 Pint = 16 oz = 0.473 liters 2 Pints = 1 Quart = 32 oz = 0.946 liters 4 Quarts = 1 Gallon = 128 oz = 3.785 liters 1 Gallon water = 8 pounds 1.05680317041 Gallons = 4 liters

Camper's measurements without utensils 1 Open Fistful = ½ cup Five-Finger Pinch = 1 Tablespoon Four-Finger Pinch = 1 Teaspoon One-Finger Pinch(with thumb) = 1/8 Teaspoon One-Finger Gob of shortening = 1 Tablespoon Palm of hand (center) = 1 Tablespoon

Quantities These amounts are approximates. Please base on your own experience and use your own discretion.

Bread 16 slices per loaf Kraft Dinner 2 youth to one box

1 adult to one box Dry Cereal 725 gr box = 15 Servings Pancake Mix 1 kg. box = 40 X 4” pancakes Soda Crackers 450 gr box = 144 crackers Ice Cream 1 litre = 15 scoops Cheddar Cheese .5 kg = 3 Cups grated Bacon 500 gr = 30 servings Formed Hamburger Patties 5 kg Package = 45 patties Canned Peaches / Pears 398 ml can = 4 halves Pineapple Rings 398 ml can = 8 rings Peanut Butter / Jams 500 gr = 30 servings Salad Dressing / Mayonnaise 15 ml per serving Ketchup 10 ml per serving Mustard 5 – 10 ml per serving Pancake Syrup 30 ml per serving Butter / Margarine 454g tub = 60 slices of bread Carrots 6 lbs. = 25 servings Corn – Canned 3 L = 25 servings Corn – Frozen 2 kg = 25 servings Potatoes 10 lbs = 24 servings Fresh Vegetables 1 lb = 5 servings Drinks 1 L = 4 servings Nestlé’s Quick 454g = 125 heaping teaspoons = 42 servings Nestlé’s Instant Hot Chocolate

454g = 36 heaping teaspoons = 18 servings

Carnation Hot Chocolate 709g = 124 heaping teaspoons = 31 servings

Notes:



Weekend Camp - Menu Plan Use the following table to plan your meals for a weekend camp for your group. Include quantities and brand names of ingredients, where appropriate. Use the next page to prepare your shopping list for the camp.

FRIDAY SATURDAY SUNDAY BREAKFAST & AM SNACK BREAKFAST & AM SNACK BREAKFAST & AM SNACK

LUNCH & PM SNACK LUNCH & PM SNACK LUNCH & PM SNACK

SUPPER AND MUG-UP SUPPER AND MUG-UP SUPPER AND MUG-UP



Weekend Camp - Shopping List

Breads & Cereals Milk & Dairy Products

Staples & Canned Goods Fruits & Vegetables

Meats & Seasonings Other items (Drinks, snacks, paper, supplies, etc.)

IMPORTANT: Ensure you check your Group stores BEFORE buying groceries



Weekend Camp - Duty Roster Duties: Meal Time

Chief Cook (Clean Stove)

Assistant Cook (Clean Pots & pans)

Wash Basins (Hot Water, Soap and Rinse)

Remove Dirty Water / Fetch Clean Water

Clean up Campsite / Remove Garbage

Friday Mug-Up

Saturday Breakfast

Lunch

Supper

Mug-Up

Sunday Breakfast

Lunch

Supper

Note: This Duty Roster was designed for a group (patrol / six) with five or six youth.



How Much for How Many The easiest way to prepare your shopping list for any function is to follow the recipe ingredient list. Unfortunately, a number of items you may want to serve aren’t prepared from recipes. This makes it difficult to know how much you’ll need of certain foods like potato chips, crackers etc. This table should make it a little easier for you to decide how much of these non-recipe foods to buy:

Appetizers For 12 Servings For 24 Servings For 48 ServingsDips, spreads, & pates Nuts Potato Chips Corn Chips Crackers Bread Rolls

1½ Cups ¾ lbs. 2 (6oz.) pkgs 2 (9¼ oz.) pkgs ½ lbs. 2 (8oz.) pkgs

3 Cups 1½ lbs. 4 (6oz.) pkgs 4 (9¼ oz.) pkgs 1 lb. 4 (8oz.) pkgs

6 Cups 3 lbs. 8 (6oz.) pkgs 8 (9¼ oz.) pkgs 2 lbs. 8 (8oz.) pkgs

Make your own SundaesIce Cream (1 large scoop/person) Fudge or butterscotch sauce (1oz) Strawberry, pineapple or marshmallow Whipping Cream (2 Tbsp/serving) Chopped Nuts (2 tsp/serving)

2 quarts 12 oz. 18 oz ½ pint ½ cup

1 gallon 24 oz 36 oz 1 pint 1 cup

2 gallons 36 oz 60 oz 2 pints 2 cups

Tossed Salad or Salad BarIceberg or Romaine Lettuce Boston or Red-Leaf Lettuce Cherry tomatoes Croutons Cucumbers, sliced Green Onions, diced Radishes, sliced Mushrooms, sliced Bacon, cooked & crumbled Hard-cooked eggs Salad Dressing For tossed salad (1 oz/serving) For salad bar (2 oz/serving)

2 heads 4 heads 1 lb 1¼ Cup 2 med (1½ lbs) ½ lb 4 – 5 (¼ lb) ¼ lb 1 lb 3 1½ Cup (12 oz) 3 Cups (24 oz)

4 heads 8 heads 2 lbs 2½ Cups 4 med (3lbs) 1 lb 1 bunch (½ lb) ½ lb 2 lbs 5 3 Cups (24 oz) 6 Cups (48 oz)

8 heads 16 heads 4 lbs 5 Cups 8 med (6 lbs) 2 lbs 2 bunches (1 lb) 1 lb 4 lbs 10 6 Cups (48 oz) 12 Cups (3 quarts)

Fresh Fruit for platter, Watermelon Basket or WhaleWatermelon Strawberries Pineapple Cantaloupe Honeydew or casaba Melon Grapes

1 sm 1½ 1 sm 1 med 1 med 1 lb

1 large (10 lbs) 3 pint baskets 1½ med 2 med 2 med 2 lbs

2 large (20 lbs) 6 pint baskets 3 med 4 med 4 med 4 lbs

Vegetables for Relish Trays or BasketCarrots Celery Radishes Cauliflower Cherry Tomatoes Cucumber or Zucchini Mushrooms Green Beans

1½ lbs 1½ lbs 1 bunch (½ lb) 1 med (1½ lbs) 1 lb 2 med (1½ lbs) 1 lb 1½ lbs

3 lbs 3 lbs 2 bunches (1 lb) 2 med (3 lbs) 2 lbs 4 med (3 lbs) 2 lbs 3 lbs

6 lbs 6 lbs 4 bunches (2 lbs) 3 large (6 lbs) 4 lbs 8 med (6 lbs) 4 lbs 6 lbs

MiscellaneousButter for spreading Cream for coffee Sugar, granulated Lemons, sliced for Tea Cookies (3/serving) After dinner Mints

¼ lb 1 Cup ¼ lb 2 3 doz. ¼ lb

½ lb 2 Cups ½ lb 4 6 doz. ½ lb

1 lb 4 Cups 1 lb 8 1 gross (12 doz.) 1 lb



Serving Guide This list states food quantities per person per meal. Multiply the quantities by the number of campers and you will have the total quantities required. (To be used a guide ONLY! Use your own discretion)

Salt - ½ oz Milk - 1½ pints Butter - 3 oz Pepper - ¼ oz Sugar - 3 oz (2W/1B) Peanut Butter - 3 oz

Bread - 2 – 4 slices Honey - 2 oz Marmalade/Jam - 3 oz Soup – Home-made or canned – 8 fluid oz. dehydrated – ¼ pg. Powdered Milk can replace whole milk very well for cocoa, porridge, etc. Butter can be bought in tins

Meat Roasts - 6 oz Liver & Bacon - 4 oz liver / 1 strip bacon

Baked Ham - 6 oz Roast leg of Pork - 8 oz Corned Beef - 6 oz Fish Fillets - 5 oz

Meat Loaf - 5 oz Wieners (8-11 / lb) - 4 oz Roast Beef - 6 oz Sausages (16 / lb) - 4 oz

Chicken - 7 – 8 oz Pork Chops - 7 oz Beef Stew - 6 oz Steak - 7 oz

Bacon - 2½ oz or 3 slices Lamb Stew - 7 – 8 oz Hamburger - 5 oz Cold Ham - 4 oz or 3 slices

Cereals Dry Cereal - 3 oz Shredded Wheat - 3 oz or 1½ biscuits

Oats (Porridge) - 2½ oz Vegetables

Potatoes - 8 oz Stewed Tomatoes - 6 oz Lettuce - ¼ head Green Peas - 4 oz

Corn-on-the-Cob - 2 cobs Carrots - 5 oz Onions - 4 oz Lima Beans - 5 oz

Cauliflower - 5 oz Spinach - 6 oz String Beans - 4 oz Cabbage - 6 oz

Fruit Watermelon - 2 lb Grapefruit / Cantaloupe - ½

Apple / Orange - 1 Juice - 4 fluid oz Beverages

Cocoa/Chocolate - ½ oz Kool-Aid - 1 pg for 6 servings Coffee - ½ to 1 oz Tea - ¼ to ½ oz

Canned Food Apple Sauce - 4 oz Corn, Peas & Carrots - 4 oz Fruit Cocktail - 5 oz Tomatoes - 5 oz

Canned Peaches - 5 oz Pork & Beans - 8 oz Miscellaneous

Toast - 2 – 4 slices Spaghetti - 3 oz Flour for Puddings

- 1 oz

Eggs - 1 Rice - 1½ oz Flour for Pies - 1 oz Macaroni - 2½ oz Flour for Pancakes - 3 oz Raisons - 1 oz

Syrup - 1 to 1½ oz Crackers - 2 to 3 Apples / Sauce - 8 oz Ketchup - 1½ oz Pickles - 2½ oz Cream Cheese - 2 oz

Cheddar Cheese - 1 oz Salad Dressing - 2 oz Cookies - 2 to 3



Measurement Conversions Throughout this book, measurements are given in Conventional and Metric measure. To compensate for differences between the two measurements due to rounding, a full metric measure is not always used. The cup used is a standard 8 fluid oz. Temperatures given in degrees Fahrenheit and Celsius. Baking pan measurements are in inches and centimeters as well as quarts and litres. An exact metric conversion is given below as well as the working equivalent (Standard Measure)

OVEN TEMPERATURES SPOONS FAHRENHEIT (F) CELCIUS (C) Conventional

Measure Metric Exact Conversion Milliliter (ml)

Metric StandardMeasure

Milliliter (ml) 175 80 1/8 teaspoon 0.6 ml .5 ml 200 95 ¼ teaspoon 1.2 ml 1 ml 225 110 ½ teaspoon 2.4 ml 2 ml 250 120 1 teaspoon 4.7 ml 5 ml 275 140 2 teaspoons 9.4 ml 10 ml 300 150 1 tablespoon 14.2 ml 15 ml 325 160 350 175 CUPS 375 190 ¼ Cup (4 Tbsp) 56.8 ml 60 ml 400 205 1/3 Cup (5½ Tbsp) 75.6 ml 75 ml 425 220 ½ Cup (8 Tbsp) 113.7 ml 125 ml 450 230 2/3 Cup (102/3 Tbsp) 151.2 ml 150 ml 475 240 ¾ Cup (12 Tbsp) 170.5 ml 175 ml 500 260 1 Cup (16 Tbsp) 227.3 ml 250 ml

4½ Cups 1022.9 ml 1000 ml (1 L) PANS DRY MEASUREMENTS

Conventional Inches

Metric Centimeters

Conventional Measure

Ounces (oz)

Metric Exact Conversion Grams (g)

Metric StandardMeasure

Grams (g) 8 X 8 20 X 20 1 28.3 30 9 X 9 22 X 22 2 56.7 55

9 X 13 22 X 33 3 85.0 85 10 X 15 25 X 38 4 113.4 125 11 X 17 28 X 43 5 141.7 140

8 X 2 round 20 X 5 6 170.1 170 9 X 2 round 22 X 5 7 198.4 200

10 X 4½ tube 25 X 11 8 226.8 250 8 X 4 X 3 loaf 20 X 10 X 7 16 453.6 500 9 X 5 X 3 loaf 22 X 12 X 7 32 907.2 1000 (1kg)

CASSEROLES (Canada & Britain) CASSEROLES (United States)

Standard Size Casseroles

Exact Metric Measure

Standard Size Casserole

Exact Metric Measure

1 qt (5 cups) 1.13 L 1 qt (4 cups) 900 ml 1½ qt (7½ cups) 1.69 L 1½ qt (5 cups) 1.35 L

2 qt (10 cups) 2.25 L 2 qt (8 cups) 1.8 L 2½ qt (12½ cups) 2.81 L 2½ qt (10 cups) 2.25 L

3 qt (15 cups) 3.38 L 3 qt (12 cups) 2.7 L 4 qt (20 cups) 4.5 L 4 qt (16 cups) 3.6 L 5 qt (25 cups) 5.6 L 5 qt (20 cups) 4.5 L



Food Safety Facts on Camping and Hiking Whether you go hiking for a few hours or are camping for a few days, there are some food safety tips that you should keep in mind while you are planning your trip and while you are in the great outdoors. Following these tips can prevent you from having to cut your activity short due to foodborne illness. Keep hot foods hot and cold foods cold Foods containing bacteria that can cause foodborne illness must be held at

temperatures that are either too hot (above 60° C or 140° F) or too cold (below 4° C or 40° F) for bacteria to grow. The temperature range in between - called the “Danger Zone” - is where bacteria multiply rapidly and can reach dangerous levels within two hours.

If you will not be able to keep cooked foods hot and out of the “Danger Zone” during transportation, freeze or chill the foods before you leave, and transport them in the cooler. Heat them up when you arrive at your destination.

Use a cooler with freezer packs or blocks of ice to keep perishable food at 4° C (40° F) or less.

Refrigerate or freeze food the day before you pack it and leave. Pack raw meat and poultry below all other foods to prevent juices from dripping

onto other food. Pack the rest of the food in reverse order so that the last foods packed are the

first foods used. To keep your cooler cool, place it in the coolest part of your vehicle (not in the

trunk if it is a hot day), keep it out of the sun, insulate it with a blanket or tarp at the campsite. Open the cooler as little as possible.

Discard all perishable foods once the ice and freezer packs are no longer frozen. Wash your hands and food Before preparing and eating food, wash your hands with soap and hot water. If

soap and hot water are not available, use disposable wipes or hand sanitizer lotions.

After touching raw meat, seafood or produce (or after going to the bathroom, handling an animal, or changing a diaper), wash your hands with warm soapy water for at least 20 seconds.

Bring some hand soap and a fingernail brush for washing your hands. Dry your hands with paper towels. Always wash fruits and vegetables - you cannot tell by look, smell or taste if the

food is clean or not. Don’t cross-contaminate Always keep ready-to-eat and cooked foods separate from uncooked foods.

Bacteria present on raw meat and poultry can contaminate other foods by dripping on or touching them.

Immediately wash your hands and any utensils after touching raw meat and poultry.

Use a separate cutting board for raw meat and poultry. Double wrap raw meat and poultry in plastic bags to keep juices from

contaminating other foods. What is the durable life of a food? The durable life is the amount of time that an unopened product will retain all of its wholesomeness, taste, nutritional value, and any other qualities claimed by the manufacturer, when stored under appropriate conditions. Manufacturers and retailers are responsible for determining the durable life of foods they manufacture and sell. Durable life information is not a guarantee of product safety.

Notes:



How is durable life information different from a best-before date or a packaged-on date Durable life information is declared either on the label of a product or on a poster next to the food and is generally expressed as a number of days. A “best-before” date is a different way of showing the durable life of a product. It indicates the date until which the unopened product will retain its durable life, and must be accompanied by proper storage instructions. A “packaged-on” date is placed on products when they are packaged at the retail store, and must be accompanied by durable life information. Do all foods require durable life information? No. However, best before dates and instructions for proper storage (e.g. “keep refrigerated”) are required on most foods destined for retail sale that have a durable life of 90 days or less after being packaged. Products packaged at the retail store, such as meat, fish or poultry, must be labelled with a “packaged on” date and durable life information (label or poster) or with a best before date and proper storage instructions. Fresh fruit and vegetables, donuts and some restaurant and vending machine products are not required to carry either a best before date or durable life information. What happens to food after the best before date or durable life has expired? When the best before date or durable life of a food has passed, the food may lose some of its nutritional value, such as vitamin C content. It may also lose some of its flavour, or its texture may change. Your senses of sight, smell and taste and your common sense will tell you whether the quality of the food has decreased. In addition, remember, WHEN IN DOUBT, THROW IT-OUT!

Cooking Temperatures Product Celsius Fahrenheit

Ground Meat & Meat Mixtures Turkey, chicken, veal, beef, lamb, pork

74

165

Beef 60 - 74 140 - 165

Veal 60 - 74 140 - 165

Lamb/Goat 60 - 74 140 - 165

Pork 71 160

Poultry Chicken, whole Turkey, whole Poultry breasts Poultry thighs, wings Stuffing (cooked alone or in bird) Duck, goose, pheasant

74 74 74 Cook until juices run clear74 74

165 165 165 Cook until juices run clear 165 165

Ham Fresh (raw) Pre-cooked (to reheat)

71 60

160 140

Seafoods Fish, shellfish and other seafood

70

158

Notes:



Cold Storage

Product Refrigerator (4°C)

Freezer (-18°C)

Eggs Fresh, in shell Raw yolks, whites Hard-cooked Liquid pasteurized eggs or egg substitute, opened unopened

3 weeks 2-4 days 1 week 3 days 10 days

Don't freeze 4 months Don't freeze well Don't freeze 4 months

Mayonnaise, commercial (refrigerate after opening) 2 months Don't freeze

TV Dinners, Frozen Casseroles Keep frozen until ready to serve

3-4 months

Deli and Vacuum-Packed Products Store prepared (or homemade) egg, chicken, tuna, ham, macaroni salads Stuffed pork and lamb chops, stuffed chicken breasts Store-cooked convenience meals Commercial brand vacuum-packed dinners

2-3 days 1 day 1-2 days 2 weeks unopened

These products don't freeze well

Soups and Stews Vegetable or meat-added

3-4 days

2-3 months

Hamburger, Ground & Stew Meats Hamburger and stew meats Ground turkey, veal, pork, lamb and mixture of them

1-2 days 1-2 days

3-4 months 3-4 months

Hot Dogs and Lunch Meats Hot dogs, opened package unopened package Lunch meats unopened

1 week 2 weeks 3-5 days 2 weeks

In freezer wrap, 1-2 months

Seafoods Fish, shellfish and other seafood

1-2 days

4-6 months

Notes:



Don’t Forget the Spices Virtually anything that you are served can be made edible with enough salt, pepper, or Tabasco. But the real gourmet always travels with a variety of spices, flavorings, and condiments. Image the envy as one of your trail pals laments “Gee, wouldn’t it be nice to have a bit of nutmeg or cinnamon, to put in our coffee” and you confidently reach into that special bag, and produce “the stuff”. One should always carry an ample and diversified selection of you favorite spices and condiments. Start by looking in the kitchen. Most of us have everything we need, right at home. Start with the basics: salt, pepper (black), white pepper (good for stir-fry or Chinese), cayenne chili powder, mustard powder, garlic powder, curry powder, oregano, basil, parsley, celery seed, dill, bullion cubes, nutmeg, cinnamon, cloves (good for tea), paprika, Tabasco or Texas Pete, and build from there. Many of these spices are available at grocery stores, or good outdoor stores, in the form of a “wheel” with four or five spices in about a 3” diameter container. This is great to get started, but usually will go bad (by drying or caking or getting wet) unless you are taking a long trip. Film canisters work OK, but remember to label them, and take care when packing them to prevent them form being crushed. They will open very easily. You can store them in a pot for transporting, or better yet, get a small plastic box, like a first aid kit size. It will concisely store what you need. I have found that some medicine bottles (be sure to clean thoroughly) work well, particularly the type that they dispense dry antibiotics for infants in. The best way to carry items like Tabasco is in the original bottle. Wrap them up well in your dirty socks, to prevent inadvertent breakage (and HEY, if they do break, the socks will help neutralize the smell!!) Real die hard weight watchers (pack weight, that is) shudder at the thought of carrying anything that adds comfort to the trip, or makes the food more edible, but I say what the heck. Besides, that is why we take along a slew of youth, healthy, strong, teenage men. One can easily shift a portion of your load to one of them. I have yet to be declined, particularly when they are allowed to occasionally use some of the spices. Happy Trail Eating Ed Mussler ASM Troop 357, Raleigh, NC Eagle Class of 1974 [email protected]

Notes:



Restrictive Diets What is the difference between food allergy and food intolerance? Many people think the terms food allergy and food intolerance mean the same thing; however, they do not. Food intolerance is an adverse food-induced reaction that does not involve the immune system. Lactose intolerance is one example of food intolerance. A person with lactose intolerance lacks an enzyme that is needed to digest milk sugar. When the person eats milk products, symptoms such as gas, bloating, and abdominal pain may occur. A food allergy occurs when the immune system reacts to a certain food. The most common form of an immune system reaction occurs when the body creates immunoglobulin E (IgE) antibodies to the food. When these IgE antibodies react with the food, histamine and other chemicals (called mediators) cause hives, asthma, or other symptoms of an allergic reaction. Common Allergies In adults, the most common foods to cause allergic reactions include: shellfish such as shrimp, crayfish, lobster, and crab; peanuts, a legume that is one of the chief foods to cause severe anaphylaxis (a sudden drop in blood pressure that can be fatal if not treated quickly); tree nuts such as walnuts; fish; and eggs. In children, the pattern is somewhat different. The most common food allergens that cause problems in children are eggs, milk, and peanuts. Adults usually do not lose their allergies, but children can sometimes outgrow them. Children are more likely to outgrow allergies to milk or soy than allergies to peanuts, fish, or shrimp. The foods that adults or children react to are those foods they eat often. In Japan, for example, rice allergy is more frequent. In Scandinavia, codfish allergy is more common. Cross Reactivity If someone has a life-threatening reaction to a certain food, the doctor will counsel the patient to avoid similar foods that might trigger this reaction. For example, if someone has a history of allergy to shrimp, testing will usually show that the person is not only allergic to shrimp but also to crab, lobster, and crayfish as well. This is called cross-reactivity. Another interesting example of cross-reactivity occurs in people who are highly sensitive to ragweed. During ragweed pollination season, these people sometimes find that when they try to eat melons, particularly cantaloupe, they have itching in their mouth and they simply cannot eat the melon. Similarly, people who have severe birch pollen allergy also may react to the peel of apples. This is called the "oral allergy syndrome." Diabetes Diabetes is a disorder in which the sugars in the body cannot be used for energy due to a lack of the hormone insulin. The pancreas, an organ located behind the stomach, makes the hormone, insulin. In diabetes, the pancreas stops making enough insulin and the glucose remains in the bloodstream, a situation known as hyperglycemia. Normally, after a meal, the level of sugar (glucose) in the blood rises. Glucose is the principle energy source for the cells in our bodies. In order for glucose to get into our cells, insulin must be present. Insulin is like the key that unlocks the door on a cell allowing the entry of glucose.

Notes:



Having too much sugar in the bloodstream can cause many immediate problems. These include, dehydration, seizures and coma. Long-term complications of diabetes include damage to the kidneys, heart and blood vessels, eyes, and nerves. There are two types of diabetes. Type 1, also known as Insulin-Dependent Diabetes Mellitus (IDDM) occurs because of the body’s own destruction of cells in the pancreas that make insulin. Individuals with Type 1, therefore need insulin treatment in order to survive. Onset usually is before age 30 and is frequently associated with other autoimmune diseases, such as hypothyroidism. Type 2 diabetes, or Non-Insulin-Dependent Diabetes Mellitus (NIDDM), generally occurs after age 30. It is commonly associated with obesity. With Type 2, the pancreas still makes insulin, but the quantity is either insufficient or the tissues of the body are resistant to it. This can usually be managed by modifications in diet and exercise. The most common form of diabetes is Type 2 diabetes (once known as Non-Insulin-Dependent Diabetes Mellitus or NIDDM). About 90 to 95 percent of people with diabetes have Type 2 diabetes. This form of diabetes usually develops in adults over the age of 40 and is most common among adults over age 30. About 80% percent of people with Type 2 diabetes are overweight. Diabetes is a disorder of metabolism--the way our bodies use digested food for growth and energy. Most of the food we eat is broken down by the digestive juices into a simple sugar called glucose. Glucose is the main source of fuel for the body. After digestion, the glucose passes into our bloodstream where it is available for body cells to use for growth and energy. For the glucose to get into the cells, insulin must be present. Insulin is a hormone produced by the pancreas, a large gland behind the stomach. When we eat, the pancreas is supposed to automatically produce the right amount of insulin to move the glucose from our blood into our cells. In people with diabetes, however, the pancreas either produces little or no insulin, or the body cells do not respond to the insulin that is produced. As a result, glucose builds up in the blood, overflows into the urine, and passes out of the body. Thus, the body loses its main source of fuel even though the blood contains large amounts of glucose. Good Nutrition People with diabetes do not need special foods. The foods on your diabetes-eating plan are the same foods that are good for everyone in your family! Try to eat foods that are low in fat, salt, and sugar and high in fiber such as beans, fruits and vegetables, and grains. The proper diet is critical to diabetes treatment. It can help someone with diabetes: Achieve and maintain desirable weight. Many people with diabetes can control their blood glucose by losing weight and keeping it off. Maintain normal blood glucose levels. Prevent heart and blood vessel diseases, conditions that tend to occur in people with diabetes. Meal Plan Your healthy meal plan is the same plan that all people should follow. Ask your healthcare provider to give you the name of a dietitian who can work with you to develop an eating plan for you and your family. Your dietitian can help you plan meals to include foods that you and your family like to eat and that are good for you.

Notes:



Food Guide Pyramid The food guide pyramid is a good nutrition-planning tool for people with diabetes. It illustrates the best food choices everyone needs to be healthy.

Your daily eating plan should include foods primarily from these groups: � Bread, cereal, rice, noodles, and

potatoes � Fruits and vegetables. � Mat, chicken or other poultry, fish,

beans, cheese and eggs. � Milk and milk products like yogurt.

A healthcare provider will usually prescribe diet as part of diabetes treatment. A dietitian or nutritionist can recommend a diet that is healthy, but also interesting and easy to follow. No one has to be limited to a preprinted, standard diet.

Guidelines for Diabetes Diet Planning Many experts, including the Canadian Diabetes Association, recommend that 50 to 60 percent of daily calories come from carbohydrates, 12 to 20 percent from protein, and no more than 30 percent from fat. Spacing meals throughout the day, instead of eating heavy meals once or twice a day, can help a person avoid extremely high or low blood glucose levels. With few exceptions, the best way to lose weight is gradually: one or two pounds a week. Strict diets must never be undertaken without the supervision of a healthcare provider. People with diabetes have twice the risk of developing heart disease as those without diabetes, and high blood cholesterol levels raise the risk of heart disease. Losing weight and reducing intake of saturated fats and cholesterol, in favor of unsaturated and monounsaturated fats, can help lower blood cholesterol. For example, meats and dairy products are major sources of saturated fats, which should be avoided; most vegetable oils are high in unsaturated fats, which are fine in limited amounts; and olive oil is a good source of monounsaturated fat, the healthiest type of fat. Liver and other organ meats and egg yolks are particularly high in cholesterol. A healthcare provider or nutritionist can advise someone on this aspect of diet. Studies show that foods with fiber, such as fruits, vegetables, peas, beans, and whole-grain breads and cereals may help lower blood glucose. However, it seems that a person must eat much more fiber than the average American now consumes to get this benefit. A healthcare provider or nutritionist can advise someone about adding fiber to a diet. Exchange lists are useful in planning a diabetes diet. They place foods with similar nutrients and calories into groups. With the help of a nutritionist, the person plans the number of servings from each exchange list that he or she should eat throughout the day. Diets that use exchange lists offer more choices than preprinted diets. More information on exchange lists is available from nutritionists and from the Canadian Diabetes Association.

Notes:



What is Hypoglycemia Glucose, a form of sugar, is the body's main fuel. Hypoglycemia, or low blood sugar, occurs when blood levels of glucose drop too low to fuel the body's activity. The

normal range for blood sugar is about 60 mg/dl (milligrams of glucose per deciliter of blood) to 120 mg/dl, depending on when a person last ate. In the fasting state, blood sugar can occasionally fall below 60 mg/dl and even to below 50 mg/dl and not indicate a serious abnormality or disease. Blood sugar levels below 45 mg/dl are almost always associated with a serious abnormality

What Causes Hypoglycemia The most common cause of hypoglycemia is as a complication of the treatment of diabetes. The aim of treatment in diabetes is to lower high blood sugar levels. To do this, people with diabetes may use insulin or oral drugs, depending on the type of diabetes they have or the severity of their condition. Hypoglycemia occurs most often in people who use insulin to lower their blood sugar. People who take oral drugs called sulfonylureas are also vulnerable to low blood sugar episodes. Conditions that can lead to hypoglycemia in people with diabetes include taking too much medication, missing or delaying a meal, eating too little food for the amount of insulin taken, exercising too strenuously, drinking too much alcohol, or any combination of these factors . People who have diabetes often refer to hypoglycemia as an "insulin reaction". Symptoms A person with hypoglycemia may feel weak, drowsy, confused, hungry, and dizzy. Paleness, headache, irritability, trembling, sweating, rapid heartbeat, and a cold, clammy feeling are also signs of low blood sugar. In severe cases, a person can lose consciousness and even lapse into a coma. The symptoms associated with hypoglycemia are sometimes mistaken for symptoms caused by conditions not related to blood sugar. For example, unusual stress and anxiety can result in symptoms similar to those caused by hypoglycemia but have no relation to blood sugar levels. Prevention People with diabetes can reduce or prevent episodes of hypoglycemia by monitoring their blood sugar levels frequently and learning to recognize the symptoms of low blood sugar and the situations that may trigger it. Testing your blood will show if your sugar level is going down. You can then take steps, like eating some fruit, crackers, or other snack, to raise your blood sugar level. You should consult your health care providers for individual guidelines on target blood sugar ranges that are best for you. The lowest safe blood sugar level for an individual varies, depending on the person's age, medical condition, and ability to sense hypoglycemic symptoms. A target range that is safe for a young adult with no diabetes complications, for example, may be too low for a young child or an older person who

Notes:



may have other medical problems. Friends and relatives should also know about the symptoms of hypoglycemia and how to treat it in case of emergency. Action Because they are attuned to the symptoms, people with diabetes can usually recognize when their blood sugar levels are dropping too low. They can treat the condition quickly by eating or drinking something with sugar in it. Some things you can eat are hard candy, sugar sweetened soda, orange juice, or a glass of milk. Special tablets or gel made of glucose (a form of sugar) can be used to treat low blood sugar. You can buy these in a drug store. Always have some of these items handy at home or with you when you go out in case your blood sugar drops too low. After treating a low blood sugar reaction, eat a small snack like half a sandwich, a glass of milk, or some crackers if your next meal is more than 30 minutes away. Always be prepared for a low blood sugar reaction. Keep a snack handy. Ask your healthcare provider or diabetes educator for a list of snacks to treat low blood sugar. Be sure to tell your healthcare provider about other medicines you may be taking. If you take diabetes pills you can also have low blood sugar reactions. The healthcare provider may need to make a change in your medicine or eating plan. (If you don't take pills or insulin, you don't have to worry about low blood sugar reactions.)

Lactose Intolerance Causes Lactose intolerance is the inability to digest significant amounts of lactose, the predominant sugar of milk. This inability results from a shortage of the enzyme lactase, which is normally produced by the cells that line the small intestine. Lactase breaks down milk sugar into simpler forms that can then be absorbed into the bloodstream. When there is not enough lactase to digest the amount of lactose consumed, the results, although not usually dangerous, may be very distressing. While not all persons deficient in lactase have symptoms, those who do are considered to be lactose intolerant. Common symptoms include nausea, cramps, bloating, gas, and diarrhea, which begin about 30 minutes to 2 hours after eating or drinking foods containing lactose. The severity of symptoms varies depending on the amount of lactose each individual can tolerate. Some causes of lactose intolerance are well known. For instance, certain digestive diseases and injuries to the small intestine can reduce the amount of enzymes produced. In rare cases, children are born without the ability to produce lactase. For most people, though, lactase deficiency is a condition that develops naturally over time. After about the age of 2 years, the body begins to produce less lactase. However, many people may not experience symptoms until they are much older. Between 30 and 50 million Americans are lactose intolerant. Certain ethnic and racial populations are more widely affected than others. As many as 75 percent of all African-Americans and Native Americans and 90 percent of Asian-Americans are lactose intolerant. The condition is less common among persons of northern European descent.

Notes:



Treatment Fortunately, lactose intolerance is relatively easy to treat. No treatment exists to improve the body's ability to produce lactase, but symptoms can be controlled through diet. Young children with lactase deficiency should not eat any foods containing lactose. Most older children and adults need not avoid lactose completely, but individuals differ in the amounts of lactose they can handle. For example, one person may suffer symptoms after drinking a small glass of milk, while another can drink one glass but not two. Others may be able to manage ice cream and aged cheeses, such as cheddar and Swiss but not other dairy products. Dietary control of lactose intolerance depends on each person's learning through trial and error how much lactose he or she can handle. For those who react to very small amounts of lactose or have trouble limiting their intake of foods that contain lactose, lactase enzymes are available without a prescription. One form is a liquid for use with milk. A few drops are added to a quart of milk, and after 24 hours in the refrigerator, the lactose content is reduced by 70 percent. The process works faster if the milk is heated first, and adding a double amount of lactase liquid produces milk that is 90 percent lactose free. A more recent development is a chewable lactase enzyme tablet that helps people digest solid foods that contain lactose. Three to six tablets are taken just before a meal or snack. Lactose-reduced milk and other products are available at many super markets. The milk contains all of the nutrients found in regular milk and remains fresh for about the same length of time or longer if it is super-pasteurized. Balancing Nutrition Milk and other dairy products are a major source of nutrients in the diet. The most important of these nutrients is calcium. Calcium is essential for the growth and repair of bones throughout life. In the middle and later years, a shortage of calcium may lead to thin, fragile bones that break easily (a condition called osteoporosis). A concern, then, for both children and adults with lactose intolerance, is getting enough calcium in a diet that includes little or no milk. In 1997, the Institute of Medicine released a report recommending new requirements for daily calcium intake. How much calcium a person needs to maintain good health varies by age group. Recommendations from the report are as follows:

Age Group Amount of calcium to consume daily in milligrams (mg)

0 – 6 months 210 6 – 12 months 270 1 – 3 Years 500 4 – 8 Years 800 9 – 18 Years 1,300 19 – 50 Years 1,000 51 – 70 Years 1,200

Also, pregnant and nursing women under 19 need 1,300 mg daily, while pregnant and nursing women over 19 need 1,000 mg. In planning meals, making sure that each day's diet includes enough calcium is important, even if the diet does not contain dairy products. Many nondairy foods are high in calcium. Green vegetables, such as broccoli and kale, and fish with soft, edible bones, such as salmon and sardines, are excellent sources of calcium. These foods can be substituted for dairy products when planning a high-calcium and low-lactose diet.

Notes:



Recent research shows that yogurt with active cultures may be a good source of calcium for many people with lactose intolerance, even though it is fairly high in lactose. Evidence shows that the bacterial cultures used in making yogurt produce some of the lactase enzyme required for proper digestion. Clearly, many foods can provide the calcium and other nutrients the body needs, even when intake of milk and dairy products is limited. However, factors other than calcium and lactose content should be kept in mind when planning a diet. Some vegetables that are high in calcium (Swiss chard, spinach, and rhubarb, for instance) are not listed in figure 2 because the body cannot use their calcium content. They contain substances called oxalates, which stop calcium absorption. Calcium is absorbed and used only when there is enough vitamin D in the body. A balanced diet should provide an adequate supply of vitamin D. Sources of vitamin D include eggs and liver. However, sunlight helps the body naturally absorb or synthesize vitamin D, and with enough exposure to the sun, food sources of vitamin D may not be necessary. Some people with lactose intolerance may think they are not getting enough calcium in their diet. Consultation with a healthcare provider or dietitian may be helpful in deciding whether any dietary supplements are needed. Taking vitamins or minerals of the wrong kind or in the wrong amounts can be harmful. A dietitian can help in planning meals that will provide the most nutrients with the least chance of causing discomfort. Hidden Lactose Although milk and foods made from milk are the only natural sources of lactose, lactose is often added to prepared foods. People with very low tolerance for lactose should know about the many food products that may contain lactose, even in small amounts. Food products that may contain lactose include: � Bread and other baked goods � Processed breakfast cereals � Instant potatoes, soups, and breakfast drinks � Margarine. � Lunch meats (other than kosher) � Salad dressings. � Candies and other snacks � Mixes for pancakes, biscuits, and cookies Some products labeled non-dairy, such as powdered coffee creamer and whipped toppings, may also include ingredients that are derived from milk and therefore contain lactose. Smart shoppers learn to read food labels with care, looking not only for milk and lactose among the contents but also for such words as whey, curds, milk byproducts, dry milk solids, and nonfat dry milk powder. If any of these are listed on a label, the item contains lactose. In addition, lactose is used as the base for more than 20 percent of prescription drugs and about 6 percent of over-the-counter medicines. Many types of birth control pills, for example, contain lactose, as do some tablets for stomach acid and gas. However, these products typically affect only people with severe lactose intolerance. Summary Even though lactose intolerance is widespread, it need not pose a serious threat to good health. People who have trouble digesting lactose can learn which dairy products and other foods they can eat without discomfort and which ones they should avoid. Many will be able to enjoy milk, ice cream, and other such products if they take them in small amounts or eat other food at the same time. Others can use lactase

Notes:



Canada Food Guide – Menu Planning Worksheet

BREAKFAST LUNCH SUPPER

No. Choice Your Selection No. Choice Your Selection No. Choice Your Selection

Starch Starch Starch Fruit/Veg Fruit/Veg Fruit/Veg Milk Milk Milk Protein Protein Protein Fats/Oils Fats/Oils Fats/Oils Extras Extras Extras












Safety The Golden Rule ALWAYS WASH YOUR HANDS BEFORE AND AFTER HANDLING FOOD. ALWAYS WASH YOUR HANDS AFTER USING THE REST ROOM, etc. When preparing food, keep surfaces and utensils clean. Use one cutting board for raw meats, another for fruits and vegetables that won't be cooked. WASH YOUR HANDS BETWEEN EACH TASK! Keeping a clean kitchen area saves on cleaning up after the meal and keeps food related illnesses at a minimum. A clean heavy plastic sheet can declare kitchen boundaries. Read the preparation directions twice before beginning. Wash your hands Pick up trash as you create it. Soak pots and pans after using, Saves on that stuck on food mess after the meal.

A simple trick is to fill dishpans with hot, sudsy water. This serves two purposes for me. When preparing food, you can toss the dirty dishes into the hot water to soak while you cook. This makes for easier cleanup. As you cook, stick your hands in the water to clean.

Keep cold food cold and hot food hot. 140 degrees F or above and 40 degrees F or below. Do not leave food at room

temperature longer than 2 hours (1 hour when summer room temperatures are hot). Thaw foods in the refrigerator, not on the counter. Also make sure that meat juices can't drip onto other foods. To store hot foods, refrigerate immediately in shallow containers to cool them more quickly

Keep chicken and chicken products, juices away from other foods. Clean cutting boards between each use. Be considerate of the cleaning crew while cooking, you're next on the duty roster. Clean the dishes with soap, sanitize, rise all the soap off. Put utensils and pots back in the right places.

Keep dry items dry, Don't place wet towels in with the dry goods. REMEMBER - WASH YOUR HANDS!

Always Serve Food on Clean Platters Now, you are probably thinking - "I know that! Why are they saying that to me?" But think? Have you every taken raw meat to the barbecue on a plate and then put the cooked meat back on the same plate to serve? Don't do this unless you have washed the dish in between. Raw meat has bacteria that will spread to the cooked meat. If in doubt, Throw it out! If you have any question in your mind about the freshness or safety of eating a food product, throw it out. It is better to be safe than sorry! Cook all the Food. Leftover raw meats spoil faster than cooked meat.

Notes:



Why is this more of a problem in camping? Did you pack the refrigerator? Temperatures are harder to control in the out-of-doors. Too Hot or Too Cold are what the campers say, But not your food. Camping temperatures usually range in the ideal temperatures for bacteria growth. Also Bugs and Dirt are naturally at home at the campsite. Cookware and Utensils You can be as selective as you want in putting together these "tools of the trade." You can splurge with new gear or make do with things from your home. You'll have to decide which way to go. You may even end up with a compromise; some of your own, and some from the home. If you do decide to use things from your home kitchen, be sure to get permission. Many cooks don't want their precious utensils leaving the kitchen. Outdoor cooking can be hard on good kitchen utensils. Pots and pans become dented, knives nicked and dulled, and eating utensils lost. Remember, too, that pots and pans from home probably have never been put over the direct flames of a fire, and so are bright and shine outside as well as inside. You'll have to give them an extra good scrubbing to return them to their original condition.

Kits If weight and space are factors, a stainless steel cook kit is probably for you. Many choices can be found in different gauges of stainless steel, and with an assortment of contents. Lightness is important, but so is toughness and the ability to take hard use for a long time. The stainless steel pots are designed to meet these needs. You can buy cheaper cooking kits, but the experienced outdoorsman will tell you that the flimsiness of cheap utensils lessens their efficiency in holding heat. Open air tends to cool hot food quickly, and this fact alone is a strong argument against using gear that's too light. Most kits have nesting pots with lids, one to two skillets, plates, and cups. Look for kits with plastic cups. Metal cups are lip burners when used with hot beverages. You might also want to consider another kind of kit that has basic tools such as knives spatula, long-handled for, ladle, bottle/can opener, and peeler. An advantage of this type of kit is its packaging. Usually the utensils come in partitioned canvas that can be hung in a handy place near your work area. Eating Utensils Note that some kits have cups and plates included. If they don’t, you'll have to provide them along with knives, forks and spoons. These are the kinds of things that could be brought from home. You also can buy eating utensil sets that have knives, forks and spoons that can be snapped together to make a single unit. Essential Items Not in Kits Measuring Cups and Spoons Measuring the ingredients for recipes is too important for guesswork. Get a set of plastic or metal measuring cups from 1/4 to 1-cup size, and spoons from 1/8 teaspoon to 1 tablespoon. Also, make marks in your favorite camping mug for liquid measurements.

Notes:



Dishwashing Tools You will need hot water and can get it by boiling water in one of your largest kettles. A dish mop or brush and tongs or pliers to hold dishes in very hot water will help. Scouring pads, either disposable or long lasting, will help in cleaning pots and pans. The Little Things When making a checklist to be sure that everything will be with you when needed, don't overlook these items--things like aluminum foil, paper towels that can double as napkins, a sharpening stone for kitchen knives, liquid detergent, and wooden matches or homemade fire-starters. Other Useful Gear These are really supplemental accessories that you'll find helpful, but not absolutely necessary. They include items such as lightweight griddles, plastic water buckets, ice chests, cooking gloves, and mixing tools like a chef's whisk or hand-operated rotary eggbeater. Remember, the only water you can trust is the water you bring from home. Otherwise, use only effective water treatment(s) and follow the instructions to the letter. Contact your local board of health for current information. Effect of Altitude on Cooking It is commonly known that at higher altitudes water will boil sooner than at lower elevations. Actually, each 500-foot increase in elevation lowers the boiling point of water about 1 degree Fahrenheit. At sea level, water boils at 212 degrees Fahrenheit, but at 5,000 feet, water boils at about 202 degrees Fahrenheit. Since it is the heat this is needed to cook the food, changes in elevation need to be taken into consideration. Although some of these recipes have been cooked at 5,000 feet, most have been cooked only at 2,500 feet or lower. If the food is being cooked in some liquid, a higher altitude will require additional cooking time to obtain the necessary heat. In the case of raw vegetables, most will require 5 to 10 percent additional time at 5,000 feet, and from 20 - 25 percent additional time at 7,200 feet than at sea level. Onions, beets, and carrots require about double the time at 5,000 feet than at sea level. Meats that are cooked by simmering also require additional time. For elevations of 5,000 feet, it would be a good idea to allow 25 percent more time for cooking. When baking cakes at 3,500 feet or higher, many recipes will need to be changed slightly. If you are using a packaged cake mix, you will find instructions for making these adjustments on most packages. Usually, this involves adding flour to the mix, using some extra water, and possibly using an extra egg. It might also require baking the cake at a higher temperature. This would mean more coals under the Dutch oven and a few more on the lid. In baking breads or biscuits, the adjustment might be in terms of adding a little more liquid (as little as a tablespoon for each cup of flour mix) or reducing the quantity of sugar used (removing as little as one teaspoon). A little experience is highly valuable in high-altitude cooking. In the East this is of little concern, but in the West there will be many times when this will need to be considered. It is usually possible to obtain additional information on high-altitude cooking from the various agricultural experiment stations or extension services in those states when this is important. For additional information on stoves and ovens, see Chapter 5

Notes:



Salmonella and Food Safety Chicken, turkey, pork, beef, and other meat and poultry products are important sources of protein and other nutrients. Unfortunately, these foods -- like eggs, raw milk, and all raw foods of animal origin -- may also carry salmonella and other bacteria. The good news is that these bacteria don't have to cause illness. Routine food safety can destroy salmonella and other bacteria. Hamburger and any ground meat has increased surface area and a increased risk for contamination. What is salmonella? The salmonella family includes abbot 2,000 different strains of bacteria, but only 10 strains cause most reported salmonella infections. Strains that may cause no symptoms in animals can make people sick, and vice versa. A salmonella bacterium is a one-celled organism that can't be seen, touched, or tasted. The bacteria are common in the intestinal tracts and waste of livestock, poultry, dogs, cats, rats, and other warm-blooded animals. What is salmonellosis? Salmonellosis, or a salmonella infection, is the illness that can occur if live salmonella bacteria enter the body -- usually through food. Most reported outbreaks of food-born illness are caused by bacteria, and salmonellosis is the most common bacterial food-borne illness. Salmonellosis is usually preventable. How can salmonella bacteria on raw meat, poultry make people sick? First, "food abuse" allows bacteria to survive and often to multiply. For example, if the meat knife is used to cut the salad lettuce without first being washed, the lettuce can be contaminated by any bacteria on the meat. The person who eats the salad then also eats the bacteria. Next, if the bacteria survive the stomach acid, they reproduce themselves in the small intestine. One cell becomes two, two become four, four become sixteen and so on. When there are "enough" bacteria, they cause a salmonella infection How many bacteria does it take to make people sick? There is no exact number, but the more bacteria consumed, the more likely a person is to get sick. Healthy adults have eaten food containing millions of bacteria without getting sick. Other people have gotten sick from as few as 10 bacteria in the food. What are the symptoms of salmonellosis? According to the Centers for Disease Control, stomach pain occurs within 6 to 48 hours after the food was eaten. Most people get diarrhea, and many people have upset stomachs, chills, fever or headache. Most people feel better within 3 to 5 days. Many persons with salmonellosis may believe they have the flu and may never see a doctor. How many people get sick from salmonellosis? At least 40,000 salmonella infections are reported every year, but experts believe that between 500,000 and 4 million persons each year actually contract salmonellosis. The only way to tell for sure is to conduct laboratory test on the stools of the person who got sick, a process that takes several days.

Notes:



How many people die from salmonellosis? Salmonella infections can be life-threatening for the very young, the very old and for persons already weakened by other serious diseases, such as AIDS. Reports show about 2 deaths for every 1,000 known cases of salmonellosis, but experts believe that about 500 persons each year actually die form salmonella infections. What foods are most likely to make people sick? Foods don't make people sick -- bacteria do. Any raw food of animal origin -- meat, poultry, raw milk, fish, and shellfish -- may carry salmonellae. The bacteria can survive to cause illness if these specific foods are not thoroughly cooked. The bacteria can also cause illness if they contaminate any other food that comes in contact with the raw food, either directly or by way of dirty hands or dirty equipment. Salmonellosis is a world- wide, food-chain problem that can't be "blamed" on any one food. Anti-Salmonella Strategy Bacteria on raw foods of animal origin do not have to cause illness. Investigations of actual outbreaks reported to the Centers for Disease Control show that: bacteria + food safety mistakes can = illness. Errors during food shopping, transport, preparation, serving, or storage can enable bacteria to grow or even just survive. If foods are prepared a day or more ahead of time and food handlers make mistakes, the chance of illness can increase, because bacteria have more time to multiply. In outbreaks traced to bacteria or other organisms in meat or poultry, one or more of the following eight food handling mistakes enabled bacteria on raw products to survive and cause food-borne illness: Improper cooling Improper hot storage of cooked foods Undercooked Cross-contamination of cooked foods by raw foods Inadequate cleaning of

equipment Infected person touching cooked food Eating raw meat or poultry Inadequate reheating of cooked and chilled foods

Therefore, the key to preventing illness is to destroy the bacteria. Below are some hints, based on information from actual outbreaks that can destroy or stop growth of salmonella bacteria and other bacteria that can cause illness. CLEAN IT Salmonella bacteria can survive in water, soil, and on the kitchen counter, so sanitation can make a big difference -- especially in preventing bacteria that could be on raw products from contaminating other foods. (This is called cross-contamination.) Wash your hands frequently with SOAP and water for at least 20 seconds --

after you use the bathroom, before you start food preparation, before you start working with a new food or a new tool, when you finish food preparation, and before you serve food.

Prevent cross-contamination. Never let raw meat and poultry, or their juices, come into contact with cooked meat or any other food -- raw or cooked.

If you use a dishcloth for cleaning kitchen surfaces, switch to a clean one after you work with raw meat or poultry. Choose a type that will stand up to a laundering in how water and bleach. Otherwise, use paper towels and throw away after use.

Notes:



Cut raw meat or poultry on an acrylic cutting board that is thoroughly cleaned after each use. Use that favorite (but porous) wooden one only for cutting bread or vegetables.

Wash cutting boards, knives, counter, and other implements with detergent and hot water immediately after you use them with raw meat and poultry.

After washing and rinsing equipment and counter, professional food service workers also sanitize and rinse them. Consumers who want to sanitize implements after washing can use a solution of 2 to 3 teaspoons household bleach in 1 quart of water, followed by a cold water rinse. (Note: Sanitizing doesn't work on dirty surfaces, so clean them first.)

Serve cooked meat and poultry on clean plates. When you replenish the banquet, replenish the serving plates. Don't put grilled meat or poultry back on the plate with raw juices.

Keep pets and other animals away from food, and away from cooking and eating surfaces and equipment. Squirrels and mice contaminate, as do insects

COOK IT Salmonellae -- however many there are -- do not survive when beef or pork is cooked to an internal temperature of at least 160 degrees F, or when poultry is cooked to 185 degrees F. Always cook meat and poultry thoroughly, and be just as careful when microwaving as when using traditional ovens. Using a meat thermometer to check "doneness." If meat is too thin for a

thermometer, follow the recipe and cook till the juices are clear. Never interrupt cooking -- it's a "half-baked idea" that can make you sick. After

thawing foods in the microwave, cook them immediately. If reheating leftovers, cover and reheat thoroughly to 165F just in case bacteria

survived in the food during refrigeration of freezing. Let sauces and gravies reach a rolling boil.

Don't store the latecomer's cooked meat and poultry dinner in an off or warm oven. Hold the food above 140F. (But, within 2 hours after cooking, refrigerate the food.)

COOL IT Refrigeration and even freezing do not kill all salmonella or other bacteria, but proper cooling can usually prevent salmonellae from multiplying. Refrigerate raw meat and poultry as soon as possible after you take it out of the

grocery meat case. Ice it down in the camp cooler Refrigerate food containing cooked meat or poultry within 2 hours after cooking. Refrigerate or freeze cooked meat or poultry casseroles in covered shallow pans

rather than deep pots. Leave space around the containers to let cold air circulate. Never thaw frozen meat and poultry on the kitchen counter. Thaw it in the

refrigerator or, if you are in a hurry, in a bag under cold running water. It will thaw in a cooler.

Remember that refrigeration or freezing cannot be counted on to kill many salmonella bacteria. it can't "fix" a mistake such as leaving cooked turkey at room temperature for more than 2 hours -- it can only postpone the risk of illness.

Notes:


Chapter 3 – Methods & Techniques 3-1

Chapter 3 - Methods & Techniques Types of Outdoor Cooking If you plan to use a type of cooking which involves any change to the area--cutting green sticks, making pot hooks, digging a trench or hole--be sure that this is permitted in the area where you camp. Select the green stick or wood to be carved with cares so as not to deface the area. Here are various types of cooking and a little "help" to make them successful.

Toasting To brown by heat. This is best done over good coals; patience in waiting for the fire to burn to coals is its own reward. A good camp-crafter toasts his bread or marshmallows golden brown, evenly done on all sides. He doesn't say he "likes his burned" just because he is not skillful enough to do a good job. When a flaming fire must be used, hold the food to one side of the flames, instead of in or over them, or the food will be smoked instead of roasted. Broiling To cook by direct exposure to heat. Broiling is a method used to cook meat, especially tender cuts like chops or steak. It is usually done on a green stick, a wire rack, or broiler. Broiling is best done over coals; the food should be turned often and cooked slowly. As in toasting, flames will smoke the food. Pan Broiling To cook in a pan without fat or water (usually for meat). Heat the pan first, put in meat, turn often, pour off fat as it accumulates, keeping pan as dry as possible so meat does not fry. Stewing or Boiling To cook in water. Tougher cuts of meat are good for stew; they have more flavors but take longer to cook. For stews, meat should be browned quickly in fat and then slowly cooked in water until tender. Generally speaking, the longer the cooking the better the stew. For boiling, have a cover on the pot to hasten the process. Put the kettle on the fire as soon as it is going to catch all the heat. Frying To brown or sear in fat in a pan. Best done over a bed of coals since flames are likely to lick into the pan. Generally, a small amount of fat is all that is necessary for frying. Draining fried foods on a paper napkin helps to get ride of excess grease. When frying bacon, onions, etc., for a one-pot meal, fry in the bottom of the kettle to be used and pour off the grease when brown, adding other ingredients as needed. Steaming Cooking by steam. Little or no additional moisture is added to the food, so it cooks in its own natural juices. Double boilers are used to cook or warm food. Aluminum foil cooking is also a steam process.

Notes:



Baking There are many ways of baking out-of-doors. One way is on the end of a green stick, as you do for a bread twist. This is a slower process than toasting, for the outside must not cook too quickly or the inside will not be cooked. Another way is in a reflector or box oven. Dutch ovens are also used for baking. Non Utensil Meals Those for which you use no kettles or pans, but make any implements you need, like broilers or toasting sticks. This is a fine camp-crafting king of meal. Your jackknife is your best friend here. One-Pot Meals Those where many ingredients make the main dish, like a chowder or stew. Everything is prepared in one kettle, and one needs only fruit or sweets to top off the meal. Barbecues For roasting large pieces of meat, such as chicken, over coals; a special sauce is used for basting the meat.

Outdoor Stoves and Ovens Many and varied are the camp fireplaces and outdoor stoves, of all levels of complexity and artistry, if one has concrete with which to fashion them. But these are for parks, reservations, organized camps, and picnic grounds, rather that the backwoods camp. Even the simplest and most primitive of outdoor stoves is scarcely necessary in the bush, unless one is camping on the same spot for a long time. Many people like them, particularly the making of them, so let us consider two elemental types, which will provide delightful projects even though they may not be found important for the trail. Caring for Cast Iron Compliments of Lodge Manufacturing Company Here's something unique! Our products are built to literally last a lifetime. They won't chip, crack, peel, dent, warp or wear out. When 'seasoned' properly, not only will they last a lifetime, they will perform like new every day. Cast iron cookware always outperforms other materials due to its even heating properties and heat retention. Plus it is value priced! How to 'Season' Cast Iron Cookware Seasoning is the process of allowing oil to be absorbed into the iron, creating a non-stick, rustproof finish. Here's how to do it: 1) Wash with hot, soapy water and a stiff brush. Rinse and dry completely. 2) Oil the cookware (inside and out) with MELTED solid vegetable shortening. 3) Turn upside down on the top rack of a 350°F preheated oven. 4) Put aluminum foil on the bottom rack to catch any excess drippings. 5) Bake the cookware for one hour at 350°F. 6) Let the cookware cool slowly in the oven. 7) Store, uncovered, in a dry place when cooled.

Notes:



The New Utensil Wash thoroughly with mild dishwashing liquid to remove the wax coating used for protection in shipping. Rinse with hot water and dry completely with a soft cloth or paper towel. NEVER ALLOW TO DRAIN DRY, OR WASH IN A DISHWASHER. Oil the utensil on the inside thoroughly with a LIGHT COATING of solid vegetable shortening. Do not use salted fat (margarine or butter). Treat all cast iron lids in the same manner as the pot. Place the oiled utensil in a 250-300 degrees oven and bake. After 10-15 minutes remove from the oven and drain off all excess oil. Return to the oven and bake for 1 hour. Allow to cool naturally to room temperature while in the oven. Your utensil is now ready to use. Rust Spots If your old or new cast iron ware gets light rust spots, scour the rusty areas with steel wool, i.e. SOS pad, until all traces of rust are gone. Wash, dry and repeat seasoning process. Metallic Taste If your food gets a metallic taste, or food turns "black", it means one of two things are wrong. Either your pot has not been sufficiently seasoned, or you are leaving the food in the pot after it has been cooked. Cast iron utensils are NOT to be used as storage vessels. Remove food from the cookware as soon as it is cooked. Always clean your utensils immediately with boiling hot water and brush. Rinse and dry thoroughly. Prior to storing, oil very lightly with vegetable shortening, such as Crisco or spray with a shorting spray, such as Pam, then wipe dry with paper towel. Store in a dry place uncovered. This is especially important in humid climates. If you put a lid on a pot for storage, condensation could occur, causing rust. Give your pot clean, dry air in a place where the temperature is fairly stable. Expert Tips It is recommended that you cook foods with high fat and grease content the first few times to expedite seasoning. This would include cooking bacon, sausage, hamburger, or deep frying potatoes, chicken, etc. Soups, stews, etc. (foods with high moisture and acid content) have a tendency to remove seasoning from a cast iron utensil and may want to be avoided at first, or be aware your utensil may have to be re-seasoned after use. After regular use, clean, oil lightly while warm, then wipe dry with paper towel or soft cloth before storing. Your ironware will darken with use and improve with age. A well-used piece of ironware will develop a patina that truly is the ultimate in non-stick cookware. Bakeware In the case of a cast iron cake pan, corn stick pan, popover pan or muffin pan, if seasoned properly, as previously stated, you should have great success with no sticking occurring. Prior to cooking in these utensils oil well, or spray heavily with Pam or other similar spray shortening. It could be said that Pam is cast iron bakeware's best friend. NOTE: Before baking in any cast iron utensil, oil and preheat before pouring in the batter and bake in a preheated oven.

Notes:



Serving from Cast Iron If you are camping out or having a western party at home and want to serve beans, stew or chili from the cookware, a few rules are to be followed and no metallic taste will be imparted. Keep foods simmering in the pot until ready to take to the table. To protect the table from the hot pot, place it on some form of trivet. After food is served, cover the pot to keep food hot for second helpings. As soon as the meal is finished, remove food, wash utensils, dry and prepare for storing. Just for fun, watch everybody's face light up when they see food just as it comes out of a beautiful cast iron utensil. It never fails. There is something special about food in a black pot. Nutritional Benefit of Ironware You may not be aware that iron cookware imparts a significant amount of dietary iron to your food, which is absorbed by the body. In other words cast iron is the healthiest cookware on the market. Energy Savers Cast iron cookware is the original waterless, energy saving cookware and served this purpose in the sparse life of the pioneers. The most tender of roasts, cooked in a variety of sauces can be simmered while on low heat on top of the range in a Lodge Dutch Oven. Very little moisture and/or juices are lost, and top- of-the-range cooking is very inexpensive. Temperatures Cast iron cookware evenly distributes heat. It discourages "hot spots". If your food burns, it means only one thing - you got the pot too hot. Less heat is needed with cast iron. However, searing, etc. needs to be done on medium-high heat, with temperatures lowered for slow cooking. You will learn the techniques of this cookware as you become experienced with its nature. Charcoal Cooking By containing the briquettes within the wall of a small stove, a pail, a piece of stovepipe, a square can, even a collar cut from a tine can--we cause the air to sweep through the charcoal. In addition to speeding upward where you can make most effective use of it. To increase the heat for faster cooking, fan the fire with some kind of fan or blower. To slow it down, close up the draft opening or sprinkle water on the coals. Probably the most important trick you can learn is to place pots directly on the burning charcoal for fast cooking. It takes about ten pounds of briquettes per patrol, per day. How to Make a Stove Secure a two-foot length of commercial stovepipe and cut it in half to make two briquette stoves. Cut a draft hole at the bottom. Make four small holes in the sides, four inches from the top, and other sets of four holes at various heights so that you can make further adjustments. Push in through the holes two pieces of wire on which can rest a circle of half-inch wire mesh (hardware cloth). The pipe should be one inch wider that the diameter of the post. Refer to Chapter 4 for other styles of ovens and stoves to be used.

Notes:



Aluminum Foil Cooking Cooking in Aluminum Foil Aluminum foil has many potential uses in the cooking area, and no camp kitchen should be set up without including it in the supplies. It can be used in food preparation, as a cooking utensil, for heat control, and to reduce cleanup. Once you start to use aluminum foil regularly, the more uses you will find for it. Many times the cooking utensil can be lined with aluminum foil to reduce cleanup. For example, if you are making a peach cobbler, you can line the Dutch oven with foil. Adjust the foil so that it fits tightly against the sides and bottom. If the food burns, the burned material will be on the aluminum foil and not on the Dutch oven. Unless there is a tear in the foil, the utensil will require little cleaning. You might especially consider aluminum foil for the last meal in camp when a speedy, efficient cleanup is important. Or you might consider it for use in a moving camp to minimize your weight. One person for cooking his own meal can use it, or by a group with food can use it cooked in individual servings. Many people have had unhappy experiences with aluminum foil. These unhappy experiences have been due primarily to one of three reasons: 1. the aluminum foil was improperly sealed; 2. the foil was broken at some place; or 3. the food was kept on the fire too long. These difficulties can be prevented. When they are, the result is a satisfying meal, ready in a relatively short time, with little cleanup. Try aluminum foil and see . Weight of Foil The recipes in this book call for standard weight aluminum foil, folder double. With double thickness of standard weight, you have some extra protection against punctures. If you haven't tried aluminum foil, you might try both standard and double weight and decide for yourself, which you prefer. Sealing Food In Sealing is the key to success in cooking in aluminum foil. Close the aluminum foil so that there is little possibility for the liquid to escape. You want to cook the food in its own liquid or liquid that is added. Not only that, you also want to do the cooking "under pressure." If you have a proper seal without any breaks in the foil, you will have a miniature pressure cooker. When you cook "under pressure," much less time will be required to cook than in an unsealed package. It is very important to remember than when you use foil; a puncture or improper seal will mean loss of liquid. With little or no liquid in the package, the only result that can be expected is burned food. When sealed, aluminum foil packages can be placed on a bed of coals. The coals should be somewhat beyond their prime. Turn packages as directed in the recipes. This might be every three to five minutes. A pair of gloves makes it relatively easy to turn packages. Tongs or pliers can also be used, but with these two utensils, there is some danger that the foil will be punctured. When you remove the package from the coals, check to see if the food is done. When you open the package, do so carefully to ensure that the foil is not broken. If you started with a large enough piece of foil, you can usually reseal the package if you find that the food requires more cooking.

Notes:



Using Aluminum Foil to Conserve Heat If one is using charcoal, aluminum foil is extremely valuable in controlling and conserving heat. In winter camping, there is considerable loss of heat because of the cold ground. This is also true when the ground is wet. This heat loss can be greatly reduced if one uses aluminum foil. With foil placed on the ground and the coals on the foil, more heat will be directed upward for cooking. There are additional advantages in using aluminum foil as the base for your coals. If it is windy, you can turn the edges of the foil up to serve as a windbreak. There will not only be less heat loss, the coals will last longer. Another advantage is that frequently, after you are finished cooking, you can lift the aluminum foil up and properly dispose of your coals. You can frequently remove all evidence of the fire in this way. There will be times when you will want to increase the heat in a Dutch oven. Again, aluminum foil comes in handy. For example, there is a considerable loss of heat from the coals in the lid on the Dutch oven if it is windy or if it is raining. By placing a piece of foil on top of the coals, with a stone or two to hold it down, you will reduce the loss of heat and force more heat into the oven. However, when you do this, you will need to reduce the number of coals in the lid and make more frequent checks on the cooking progress. Additional protection from strong winds can be obtained by wrapping aluminum foil around the dutch oven. At times it is difficult to get a nice brown crust on what you are cooking. If the item is completely cooked and you still want to get the top browned, you can do this quickly by placing a piece of foil over the coals on the lid. In this case, do not remove any coals from the lid, but check in one or two minutes. What to Do with Used Foil Crumple the used aluminum foil up after you have used it. Open the crumpled foil up and place it on some hot coals. A hot fire will break the foil down. (You can see from this what happens when you make a crease in aluminum foil.) Any foil that is not destroyed should be put in a rubbish container if there is one at the campsite. Otherwise carry the used foil out with you to dispose of when you get home. Used foil does not belong in the fireplace or in the woods. Foil Cooking Times Hamburger: 8-12 minutes, Carrots: 15-20 minutes Chicken pieces: 20-30 minutes Whole Apples: 20-30 minutes Hot dogs: 5-10 minutes Sliced potatoes 10-15 minutes

Notes:



Drugstore Wrap Use heavy foil three times the width of the food. Fold over and roll up the leading edges. Then roll sides for a steam-proof seal. Dinners can be mark with a sharpie marker with the person’s name or have them fold edges in a certain way to help identify dinners.

You will need a shallow bed of glowing coals that will last the length of cooking time. A good brand of charcoal works well. Make sure the bed of coals is big enough so all the boys and adults can put their dinners on at the same time. You may want to have two beds based on the number of people. This will help prevent a few headaches.

Notes:



Cooking with Dutch Ovens Background Perhaps the most useful cooking utensil in camp is the Dutch oven. It is the most practical utensil for baking and can also be used for stewing, frying, browning and steaming. Turn the lid over, and you have a fine griddle for pancakes and eggs. The Dutch oven is less practical for trail use because of its weight, but it's hard to beat in camp. Selecting a Dutch Oven Dutch ovens are made of cast iron or cast aluminum. The cast iron type is heavier--weighing about eighteen pounds in the twelve-inch (diameter) size--but it holds heat very well and maintains a more constant temperature than aluminum. Cast iron rusts easily, so the iron oven requires more care than aluminum. Aluminum ovens are less that half as heavy as cast iron, and so might be the choice for backpackers. Because aluminum reflects heat well, an aluminum oven will require more coals than a cast iron oven to achieve the same degree of cooking heat. Dutch ovens can be bought in sizes ranging from eight to sixteen inches in diameter. For a Scout patrol, the best size is twelve inches because it can be used for a dish for six to eight people. In choosing an oven, be sure it has three legs so that there is room for coals under it. The lid should have a lip or flange around the edge so that hot coals can be placed on it for baking. The lid should also have a handle that cook can hook with a lifter to remove the lid with coals on it. The oven itself should have a bail of heavy wire so that it can be turned easily while it is hot. There should be a good seal between oven and lid so that little heat escapes during cooking. Useful Tools As accessories to your Dutch oven, you need some type of tool to manipulate the hot lid and oven. Hot-pot tongs are readily available from any outdoor equipment shop. The tongs can be used to grasp the lid, either by its flange or by the handle, and also to lift the oven's bail.

Notes:



If you don't have tongs, you can make a lifter from two feet of coat hanger or similar wire. Bend it double and then shape it into an elongated "S" with hooks about two inches deep. With this lifter, you can remove the lid or lift the oven by the bail. Another useful implement is a shovel. With it you can stir the fire and lift hot coals onto the lid. Some Dutch oven cooks also like to use gloves when working with a hot oven. Fires for Dutch oven Cooking All Dutch oven cooking is done by using hot coals. The coals may be from hardwoods like oak and hickory or from charcoal. Hardwood yield long-burning coals which are necessary for the lengthy cooking process in most Dutch oven recipes. Soft woods such as pine are quick burning and therefore unsatisfactory. In some respects, charcoal is more convenient to use and is necessary in areas where there is no downed hardwood. Either lump charcoal or briquettes may be used, but the briquettes are preferred for long-lasting fires. They give an even heat for long periods. The amount of charcoal needed varies somewhat, depending on wind conditions, air temperature and the altitude. Obviously, a strong wind will cause the coals to burn faster and become hotter. At high altitude, more coals will be needed because of the thinness of the air. You'll also need more coals on a cold winter day than in the heat of summer, The chart on Page 40 will give beginning Dutch oven cooks a fairly accurate starting point for the amount of charcoal briquettes needed for various temperatures. Cooking Methods Whatever you're cooking, the oven should be preheated by placing a few coals under and on top of the oven for a few minutes. This will bring the oven temperature near the optimum for cooking and will help to keep food from sticking to the bottom. Baking Since in baking you want to heat the air space inside the oven, put more coals on top than underneath the oven. Most experienced cooks say the rule is to have ¾ of the coals on top and ¼ underneath. If you're baking pastries or a casserole, put three rocks or small pieces of metal on the oven's bottom and place the pie pan or baking dish on them. (Use only nonporous rocks that won't shatter or use unplated metal.) Supporting the pan or dish in this way will keep the bottom of the utensil from overheating. If you prefer, you can bake cookies or biscuits directly on the oven's bottom. Just be sure that the oven is well greased and that you don't have too many coals underneath, or you may burn the food. Muffins can be baked in a muffin pan, if you have one in your cook kit. Another way is to put cupcake papers in aluminum gelatin molds and pour in the batter. The cupcake papers can be burned in the fire, and the aluminum molds saved for another day. Deep Frying, Browning, Boiling and Stewing For these cooking methods, there should be greater heat on the bottom than on the top. Experienced cooks recommend using twice as many coals underneath as on top. For deep-frying and browning, leave the lid off.

Notes:



ntact with the food, are painted

Stacking Dutch Ovens If you want to cook more than one dish in Dutch ovens, you can do it by stacking the ovens on top of each other. The advantage is that the coals on the top of one oven heat the bottom of the one above. The chief disadvantage is that you have to remove the one on top to check the food in the lower oven. Up to three ovens can be stacked in this way. Cleaning a Dutch Oven Little cleaning is necessary if you have been baking or cooking food in pie pans or oven dishes. But if the food has been in direct contact with the oven, it may be necessary to clean it out. Don't use soap or detergent, which might affect the taste of your next meal. Instead, preheat the oven, rub it with cooking oil or butter, and wipe clean with a paper towel. If food still sticks to the oven's bottom and sides, put some water in it and bring almost to a boil. Then use a plastic-mesh scrubber to loosen the food. Do not use steel wool because it will harm the oven's patina. Allow the oven to air dry and then re-season it with cooking oil to prepare it for storage and its next use. Making a Dutch Oven from Pie Pans With three 9-inch heavy gauge aluminum pie pans and a couple of bolts and wing nuts, you can build a lightweight Dutch oven that is useful for backpacking. It can also be a backup oven for your regular Dutch oven when you are cooking more than one dish. The top and middle pans are bolted together, bottom-to-bottom. The bottom pan holds the food. Make two holes near the center of the top and middle pans and bolt them together with brass or steel nuts and bolts that have not been coated. Some cooks believe that the aluminum will retain more heat if all surfaces, except those that come in cowith black boiler paint. Tent stakes of non-porous rocks are used to raise the bottom pan a couple of inches so that coals can be put under it. Oven Seasoning Method From: [email protected] Just a tidbit of information for those who have a need for seasoning cast iron cookware. After using it for years, and (wrongly) following the instructions that came with my, exclusively, Lodge brand ironware, I think I've got a more fool proof way of getting a nice even rock hard seasoning in minimum time. Thanks to Dave Adams for all of his inspiration and his info on Dutch oven cooking...I finally broke down and went to G.I Joes and bought a #10 4 qt outdoor Dutch oven. The seasoning instructions said (basically): "wash, dry, thin coat of Crisco, bake for 1 hour at 300 degrees." Remembering my experience in the past with this generic set of instructions, I tried a new way. The old way will work, but you usually get pudding of the melted Crisco and it doesn't 'cure' well enough and is usually sticky and not so good. This time I washed the iron with boiling water to remove any casting oils, then baked it (plain, dry) in a 200 degree oven for awhile to ensure that all water was dried out and not remaining in the pores of the metal.

Notes:



When the iron had cooled barely enough to handle, i.e. still warm enough to thin the oil and help it to soak in, I rubbed a very thin coat of corn oil into the metal, making sure I got every exposed spot of iron. Then, I baked it at 425 degrees until the oil turned very dark...nearly black. I let it cool just enough again, then repeated the oil rub/baking process. At that point, it looked beautiful...nice dark color, rock hard finish. Just for the heck of it though, I rubbed and baked one last time. Result: Dutch oven with a beautiful 10-year-old looking seasoning.

Baking Methods for Camping Box Oven Baking Box oven cakes are fun to make and delicious to eat in the out-of-doors. You don't need to wait for a special occasion to make one.

Materials Cardboard box, approximately 12" x 16" x 14" deep for large cake; 12' square for

smaller cake. Aluminum foil Scotch or masking tape Knife 4 to 6 empty 12-oz beverage cans Charcoal Plastic roasting wrap (optional) Cake pan Cake mix and/or ingredients Canned frosting Decorator frosting with fancy tip, tube or pushbutton can

Directions For a 9-inch by 13-inch cake, cut the top flaps off a large box. Line the inside of the box with aluminum foil, bringing the foil around the edges and down the outer side about 4 inches. Anchor with tape. If you want to watch what is happening in your oven, cut a square hole in the solid top of the oven box, and tape clear plastic roasting wrap tightly over the hole. Fill four empty beverage cans about half full with sand or dirt, and place them in the charcoal pit so each can will support a corner of your cake pan. Light 14 pieces of charcoal; then mix your cake. When the charcoal is giving off even heat, spread the coals, set cake pan on the beverage cans, and place cardboard box oven over the pan. Make a small gap for air at each end of the oven by scraping some dirt away Air circulation is needed to keep the charcoal burning. Bake cake for the length of time specified in the recipe. Do not peek! Lifting the box will cause the oven to lose heat. If you use an 8-inch square pan and a 12-inch square box for the oven, light only 12 pieces of charcoal.

Notes:



Making Emergency Ration Packs Greybeard Over the past 10 years, Calgary area Scouts have successfully made and tested two different emergency ration packs, spending a couple of weeks collecting supplies and a couple of patrol meetings building each pack. Younger Scouts find it easier to make a simple Tobacco Tin Pot, while older boys are ready to tackle the Cook Ring. Constructed from readily available materials, both are compact, self-contained packages that include everything necessary for cooking, eating and drinking in an emergency situation. And a look at the new Field Book shows that, with the addition of some items and substitution of others, a ration pack easily converts into a survival kit. I believe it's important to augment the kit-making exercise with training in the recognition, collection, and preparation of wild edibles. A patrol or troop might like to take on the additional project of preparing a small pamphlet about wilderness survival to include in the emergency ration packs. For yet another related project, they could hunt up the caloric and nutritional value of each food item included in the pack and, from these findings, calculate the absolute maximum to which they can stretch things while still providing enough nutrients to maintain life. A ration pack is a good Christmas gift for an active person. Given appropriate troop or patrol labels, the kits might also make decent fundraisers. Food & Drink List For either ration pack, an individual or patrol selects food and beverage items from this suggested list, taking into account the availability of the items, their own preferences, and space/weight considerations. Depending on their contents, packs will cost up to $5 to put together. Scouts likely can bring most of the items from home and, if they ask at local restaurants or stores, may be able to collect other things as well. Dehydrated individual soup mixes. Prepared versions like Cup-a-Soup work well

but are bulky. You can make your own compact lightweight packets by wrapping powdered mixes in heavy-duty foil or two layers of light foil.

Bouillon cubes Protein bars Beef jerky Tropical chocolate bars (high melting point) Semisweet baking chocolate (not suitable for warm weather) Salt tablets Glucose tablets Hard candy Sesame snaps Various seeds and nuts Raisins Individual hot chocolate mix (bulky and heavy) Teabags. Use the kind wrapped in paper envelopes because uncovered bags tear

easily and scatter tea all through the ration pack. Freeze-dried coffee or tea in single serve packets Instant fruit juice. Hand wrap in single serve foil packets. Sugar cubes Sugar in individual packets Cream substitute in individual packets Powdered milk, hand wrapped in foil

Notes:



After the Scouts have packed a kit and convinced themselves that nothing else will go in, challenge them to repack it and then fill all the crannies and cracks with raisins, currants, sesame seeds, or shelled sunflower seeds. Believe it or not, they can fit a whole handful of these high-energy foods into the spaces. Tin Pot The tin pot is its own storage unit, and you can keep and carry handle, fuel, food, and beverage in it until you need to use it. It's a good idea, however, to check the seal from time to time. When you use the unit, remove the tape and empty. Fill the pot with water to within a centimeter of the brim and heat. Be careful if you've made a fry pan with a handle from too soft wire because the pot will tip and douse your fire. That's when you'll know you should have made a billy! When the water is hot or boiling, add soup or beverage. Your tin provides both pot and cup, but remember to let it cool down before you drink. The Cook Ring The cooking unit in this ration pack consists of a cook ring, heavy-duty aluminum foil (about 100 cm), matches (book or waterproofed), fuel tablets or other fire starter, and a plastic spoon. Scouts can construct the cook ring from any stiff wire. A coat hanger works very well. They'll need a pair of compasses for the first step - drawing a circle 10 cm in diameter on a piece of paper. Use the drawing as a template and form the wire into a ring. With pliers, bend the ends into hooks as shown, allowing a 2.5 cm overlap. Trim off the ends and pull the ring apart slightly. To make the handle, bend about 22 cm of straight wire into a hairpin shape with 2 or 2.5 cm space between the arms. Bend the end of each arm back on itself to form a hook of about 1 cm, and then spread the arms slightly. Attach handle to ring by holding the ring closed with one hand, compressing the arms of the handle slightly, and slipping the hooks of the handle over the two crossed pieces of the ring. With pliers, pinch the hooks of the handle together, but not so tightly that you can't fold down the handle over the ring for storage. The collapsible cook ring was designed specifically to fit into a plastic refrigerator sandwich container, the single most expensive item in the pack. The containers come in various sizes from various manufacturers and we simply picked the cheapest. Each holds the cook ring, fuel, matches, spoon, food and drink items, and heavy duty foil. For a lightweight version, a Ziploc sandwich bag does nicely, especially if you insert a square of cardboard (cut from a cereal box) to keep everything flat. The bag version slips handily into a jacket pocket. To use the cook ring, fold out the handle. Carefully shape a 20 cm square of heavy foil into a cup and fold the edges securely around the ring. Fill foil to within about 2 cm of the rim with water, heat and, when water is very hot, add soup or drink powder. Our field tests firmly established the need to use heavy aluminum foil. The patrol leader and assistant patrol leader of the test group doused no fewer than four fuel pellets through thin, leaky pots! Use the remaining foil as a hearth for the burning fuel tablets or your twig fire. This prevents scorch marks and provides a convenient "ash tray" for clean up. When it's time to move out, simply ball it up and pocket it to carry with you.

Notes:


Chapter 4 – Tips and Tricks 4-1

Chapter 4 – Tips & Tricks Tricks of the Trail 1. If you need to mix something and you don't want to dirty a bowl, use a Ziploc bag,

close it tight and knead. This can be used to mix dried humus or pancake batter. 2. Try a no-bake cheesecake and cool it by floating it in a nearby stream. It will be

"perfection." You might want to stick a bag over the pan, though. 3. Store breakable or mashable food items inside pots. A fresh avocado on day four

of a backpacking trip can't be beat. Also, if you crave fresh eggs, try an egg carrier.

4. Bring along the all time favorite GORP (Granola, Oats, Raisins and Peanuts). 5. Use a pot lid as a cutting board. It will let you save the weight while backpacking. 6. A handy way to organize food while backpacking is to have ditty bags that hold

each type of meal, i.e. dinner items, lunch or breakfast fare. This will make it easier when trying to locate ingredients. It is also helpful to package all food items according to meal. In a one-gallon bag should be all the ingredients needed for a particular meal.

7. Get rid of excess manufacturers packaging. It will keep you from having to pack a lot of garbage out later. (Don't forget the cooking directions if you take the food items out of a box.)

Mincing Onions with Ease Mincing onions can be tedious work, but take heart. . . there are shortcuts. This one, is about the easiest one we’ve seen.

1. Start with a peeled, quartered onion. Working with one quarter at a time, lay the

ld the onion in place, cut across the existing slices to make an even slice.

Alternative Mise en Place Cups Cooking almost any recipe goes much faster when the ingredients are prepped, measured, and ready. The downside of laying out your ingredients, called mise en place, is that it means washing more dishes – bowls – ramekins, plates or whatnot.

quarter on one flat side on the cutting board and make two or three slices across the quarter and down to, but not through, the root end.

2. Turn the quarter onto it’s other end and repeat the slicing. 3. Using the claw grip (with your fingertips folded inward towards your palm) to ho

Notes:


Chapter 4 – Tips and Tricks 4-2

clean, dry single-serving yogurt cups.

No auce Bowls n

arefully arranged tidbits (especially if your cation). Stave off the potential damage by

A. Use flat-bottomed paper coffee filters in place of bowls or ramekins. Paper cups can serve the same purpose.

B. If you are looking for a re-useable (and free) alternatives to ramekins, try

More Sliding S

Ma y hors d’oeuvres and snack foods involve small bowls of dipping sauce that can slide all over the platter, disrupting your cplatter is being transported to a different loanchoring the sauce bowl with a dab of semisolid creamed (or whipped) honey.

1. Dab a bit of creamed honey on the bottom of the bowl you’ll use to hold the

dipping sauce. 2. Secure the bowl to the platter, and then arrange the food for dipping around it.

Det Honing Angle

0

ermining the Knife-

When honing a knife on steel or stone, experts say it’s best to hold the blade at about a 2 -degree angle.

1. Start with a 90-degree angle of a corner of a piece of paper. Fold it in half to make

a 45-degree angle. 2. Fold the 45-degree angle in half once more for an angle of 22.5 degrees. 3. Use the folded paper as a guide when placing the knife blade against the steel.

Make a manual adjustment to compensate for the 2.5-degree difference, if you choose.

Notes:


Chapter 5 – Stoves and Fires 5-1

Chapter 5 – Stoves & Fires Stoves or Campfires For generations, most camp cooking was done over an open fire. While it is still important to know how to kindle a blaze, a majority of back-packers now prefer to cook over lightweight stoves. The reasons have as much to do with protecting the land as with convenience. In some areas open fires are prohibited. When you carry a stove, you become more self-sufficient. No longer limited to sites near plentiful supplies of firewood, you can camp high above the tree line, in the deep snows of winter, or at the edge of an arid sandstone canyon. And you can prepare your meals quickly and neatly no matter what the weather. Best of all, a stove does not scorch the earth, as does an open fire. It leaves no ashes, no charred logs, and no blackened stones to mar the wilderness. With a stove, you can more easily camp without leaving a trace. Remember, though, that while a stove is a wonderful took, it must be handled intelligently. Misused, it can be dangerous. Operate camping stoves only with experienced adult supervision, and practice using them before your outing.

Kinds of Fuels and Stoves Of the stoves available to back-packers, those burning the following fuels are appropriate for treks: Butane and Propane Butane and propane are clean, highly combustible, pressurized gases stored in metal cylinders. Stoves using butane or propane are light, compact, and uncomplicated. Simply attach a cylinder, turn the regulator know, and light the burner. You'll have several hour of quiet, steady heat. Due to the nature of the gases, butane and propane stoves lose efficiency in wind and in cold weather, especially at low elevations. In the summer and at high altitudes, they work well. Take care not to damage the cylinders or put them near a flame, and tote empty containers out of the backcountry for proper disposal at home. Kerosene Since it will not explode, kerosene is among the safest of stove fuels, and in much of the world, it may be available when other fuels are not. It is often used on extended mountaineering expeditions. Kerosene stoves must be preheated by squeezing a dab of special flammable paste onto the base of the burner and touching a lighted match to it before igniting the burner itself. An air pump regulates the fuel tank pressure, and thus the height of the flame. Although kerosene stoves can be a bit bulky, they are reliable in any season. White Gas White gas is highly refined, extremely flammable, and potentially explosive. Use it with the utmost caution. Some white gas stoves have air pumps to provide the pressure necessary for ignition and an even flame, while others must be preheated. Follow the instructions for your stove exactly!

Notes:



Chemical Stoves and Lanterns Use compressed or liquid-gas stoves and lanterns only with knowledgeable adult

supervision, and in Scout facilities only where and when permitted. Operate and maintain regularly according to manufacturer's instructions. Store fuel in approved containers and in storage only with adult supervision. Keep

all chemical fuel containers away from hot stoves and campfires, and store below 100 degrees Fahrenheit.

Let hot stoves and lanterns cool before changing cylinders of compressed gas or refilling from bottles of liquid gas.

Refill liquid-gas stoves and lanterns a safe distance from any flames, including other stoves, campfires, and personal smoking substances. A commercial camp stove fuel should be used for safety and performance. Pout through a filter funnel. Recap both the device and the fuel container before igniting.

Never fuel a stove or lantern inside a cabin; always do this outdoors. Do not operate a stove or lantern in an unventilated structure. Make sure there are at least two ventilation openings, one high and one low, to provide oxygen and exhaust for lethal gases. Never fuel, ignite, or operate a stove or lantern in a tent.

Place the stove on a level, secure surface before operating. On snow, place insulated support under the stove to prevent melting and tipping.

Periodically check fittings on compressed-gas stoves and on pressurized liquid-gas stoves for leakage with soap solution before lighting.

When lighting a stove keep fuel bottles and extra canisters well away. Do not hover over the stove when lighting it. Keep your head and body to one side. Open the stove valve quickly for two full turns and light carefully with head, fingers and hands to the side of the burner. Then adjust down.

Do not leave a lighted stove on lantern unattended. Do not overload the stove- top with extra-heavy pots or large frying pans. If pots

over two quarts are necessary, set up a separate grill with legs to hold the pot and place stove under grill.

Bring empty fuel containers home for disposal. Do not place in or near fires. Empty fuel containers will explode if heated.

Carrying Fuel The amount of fuel you'll burn on a trek depends on the kind of stove you have and the amounts of cooking you intend to do. You'll probably need to take along more fuel than the stove itself can hold. Butane and propane cylinders are ready to pack just as they are, but if you use kerosene or white gas, carry it only in a container made especially for the purpose. Buy a high-quality metal fuel bottle with a secure lid. It's a good idea to get one that is colored red to avoid any chance of confusing it with your water bottles. Wrapping several strips of tape around fuel bottles will enable you to correctly identify them in the dark. Use plastic fuel bottles for Alcohol fuels, as alcohol will corrode metal bottles. Prevent gas fumes from spoiling your food by storing fuel bottles and cylinders in plastic bags, and then stowing them in an outside pocket of your pack.

Notes:



Cooking with Coals Coals are produced in two ways. Charcoal comes in bags not suited for backpacking but great for car camping. Place the Bag in a 5 gal. Bucket to keep dry. The other method is producing coals from a wood fire. Hardwoods make better coals than softwoods such as pine. Twigs do not produce coals very well, if at all. 1 ½ - 2-inch thick limbs make better coals. They are small enough to burn down, and large enough to make coals. The cooking can be done directly on the coals using foil wrapped food or Dutch Oven, or use a grate over the coals. The temperature can be determined by holding the back of your hand over the coals. Allow 30-40 minutes to get the coals ready before cooking. All Dutch oven cooking is done with hot coals, never in a flaming fire. The coals may be from hardwoods like oak and hickory or from charcoal. Hardwoods yield long burning coals, which are necessary for the lengthy cooking process in most Dutch oven recipes. Softwoods like pine are unsatisfactory. Charcoal is more convenient to use and is necessary in areas where there is no downed hardwood. Use a fire pan under the coals to prevent killing ground cover. The pan can be metal or plywood with a thick layer of mineral soil (sand). Three or four stones can be used to prop up the pan above the ground. The amount of charcoal needed will vary with the weather (wind and temperature) Temperature Control Using Briquettes In the following table you will see the recommended number of briquettes to give specific temperatures. Again these are only guides. (The below numbers are approximates)

Temp 10-inch 12-inch 14-inch °F Top Bottom Top Bottom Top Bottom

300 12 5 14 7 15 9 325 13 6 15 7 17 9 350 14 6 16 8 18 10 375 15 6 17 9 19 11 400 16 7 18 9 21 11 425 17 7 19 10 22 12 450 18 8 21 10 23 12 500 20 9 23 11 26 14

Rule of Thumb: Each briquette adds between 10 & 20 degrees. Place the required # of briquettes under the oven bottom in a circular pattern so they are at least ½" inside ovens edge. Arrange briquettes on top in a checkerboard pattern. Do not bunch briquettes as they can cause hot spots. To prevent (minimize) hot spots during cooking, get in the habit of lifting and rotating the entire oven ¼ turn and then rotating just the lid ¼ turn in the opposite direction. Rotate every 10 – 15 minutes.

Notes:



Other Stove / Oven Designs Basic Box Oven

Vagabond Oven

Notes:



Basic Reflector Oven



Cookie Sheet Reflector Oven



Reflector Oven Rodgers

Winter Ki

tchen





Backpacker’s Reflector Oven



Homemade Lightweight Backpack Stove Construction directions by: LaMar Kirby -- Utah Lake District, Orem Ut., US What you'll need Parts List 2 Aluminum Soda Cans - Free 1/4 cup of Perlight (found in the gardening department) Wire Coat Hanger - Free De-Natured alcohol (found in the paint dept. or boating supply)

Tools Scissors Drill 1/16" (2 mm) Drill Bit Wire Cutters

Step 1 For the base, neatly cut one can about 1-1/2" (3.5cm) from the bottom. For the top, cut the other can about 1" (3.5cm) from the bottom.

Step 2 Drill a number of holes (18-30) around the edge of the top and in the center as shown; use a 1/16" drill bit. Step 3 Fill the base with Perlight, just more than half full.

Step 4 Make 6-8 vertical cuts around the top. Make the cuts up to the but not over the rounded edge. Slowly press the top into the bottom. (A small board can help make it even.)

Step 5 Fill the stove about half full of alcohol. Light the burner by slowly moving a match or lighter over the edge of the burner. Note: If it does not stay lit, tip the burner up to leak some fuel into the rim and relight. Hold it until it stays lit or gets too hot.

Step 6 Cut and straighten a coat hanger. Use a fine sandpaper to remove any paint or coatings. Bend the coat hanger wire (or any large gauge wire) into a shape that will hold a pot a few inches above the burner (see the example).



Types of Fires



Charcoal Lighting


Chapter 6 – Appetizers 6-1

etizers Roll-ups Serving: 18 Prep Time: Cook Time: Total Time: INGREDIENTS:

Chapter 6 - App

36 fresh asparagus spears 18 slices white bread with crusts removed 2 Tbsp. French dressing 1/8 tsp. salt 1/8 tsp. freshly ground pepper ½ cup highly seasoned mayonnaise ½ tsp. anchovy paste (optional), mixed into mayonnaise 1 stick butter, melted (for hot sandwiches only) DIRECTIONS: 1. Spread each slice of bread with mayonnaise. 2. Place two asparagus spears with tips of spears exposed on each side of the

bread; 3. Sprinkle each with salt and pepper and a few drops of French dressing. 4. Roll up the bread from corner to corner or jellyroll style. Secure with a toothpick

(when ready to serve, remove toothpick). To serve as a hot appetizer, brush each roll-up with melted butter and broil until lightly browned.

Aztec Toothpicks Serving: 1 Prep Time: 2 minutes Cook Time: 1 minute Total Time: 3 minutes INGREDIENTS:Tortillas Cream Cheese Brown sugar Cinnamon DIRECTIONS: 1. Heat a white flour tortilla in a skillet; spread cream cheese on tortilla; sprinkle on

brown sugar; sprinkle on a small amount of cinnamon; roll up tortilla and pig out. Nachos Serving: Prep Time:

ook Time: otal Time:

GREDIENTS:

CT IN

can (10.75 oz.) Condensed Cheddar Cheese Soup cup Salsa Chopped Tomato liced green onions liced pitted ripe olives bag Tortilla Chips hopped green or sweet red pepper

Notes:

1½1SS1C



DIRECTIONS: 1. In 1½ quart saucepan, combine soup and salsa. Over low heat, heat through,

n. er tortilla chips. Top with tomato, green onions, olives and peppers. nd beef or chili.

erving: 12 fritters

TS:

stir ofte2. Serve ov3. Add grou

sCorn FritterSPrep Time: Cook Time: 10 minutes Total Time: INGREDIEN

egg cut up

½ cup flour ½ tsp. baking powder salt & pepper ½ up milk 12 slices cheese,1 can corn, drained ¼ cup oil

DIRECTIONS: 1. Put flour, baking powder, salt and pepper into mixing bowl. Beat in milk and egg

Stir in corn and cheese. Drop by large spoonfuls into hot oil in frying pan. Fry until crisp and golden brown. Drain on paper towel

2.

ariations:V ar instead of cheese slices.

ed celery, or apple or banana instead of corn up and crackers, tossed salad, milk

1. Use grated chedd2. Use chopp3. Try with tomato so Source: Recipe from Instant Chef 2 - Grant MacEwan Community College Pg. 9

otatoes 6

inutes minutes

30 minutes

Savory Skillet PServing: Prep Time: 15 mCook Time: 15Total Time: INGREDIENTS:

1 la envelope Savory Herb with Garlic Soup Mix

live or vegetable oil

:

1 ½ lbs. All-purpose potatoes, diced rge onion, thinly sliced

12 Tbsp. O DIRECTIONS

owl, toss potatoes, onions and savory herb with garlic soup mix until are well coated. h nonstick skillet, heat oil over medium-high heat and cook potato

red, 5 minutes. additional 10 minutes or until

1. In large b potatoes

. In 12-inc2mixture, cove

3. Remove cover and cook, stirring frequently, an are tender. potatoes

Chef’s Notes: Savory Skillet Potatoes a

up re also terrific with Lipton Recipe Secrets Onion or Italian

Mix. Herb with Tomato So

Notes:



age Mushrooms

ta

Smoked SausServing: Prep Time: Cook Time:

o l Time: T INGREDIENTS:½ lbs. Fresh, ground smoked sausage, cooked and drained

hrooms, stems removed

an cheese, grated

24 large mus½ lbs. Cream cheese 1 oz. Parmes DIRECTIONS: 1. Cook mushrooms at 350° for 7 minutes. Allow to cool.

e, cream cheese, and Parmesan. Fill each mushroom with 1 f filling. Bake at 350° for 7 minutes.

’ NOTES:

2. Mix cooled sausagteaspoon o

CHEFS

ge isn't available you can add ½ tsp. of a liquid natural ght's) to ½ lbs. pound ground pork (not pork sausage).

avory Sweet Potato Sticks

If ground smoked sausasmoke product (like Wri SServing: 15 Prep Time: Cook Time: 30 minutes

Total Time: INGREDIENTS:3 med. Sweet potatoes (approx. 1½ lbs)

c ps Kellogg’s Rice Krispies ® cereal, crushed to ¾ cups3 u

s

½ tsp. garlic salt tsp. onion salt ¼

1/8 tsp. cayenne pepper ½ cup all-purpose flour 2 egg white2 Tbsp. Water Salsa (optional) Vegetable cooking spray DIRECTIONS: 1. Wash potatoes & cut lengthwise into ½ inch slices.

trips. Set Aside. 's Rice Krispies® cereal and spices.

. Place flour in second shallow pan or plate. Set aside. er egg whites and water. Set aside.

7. gg mixture, then coat with cereal mixture. Place in

8. tes or until lightly browned. Serve hot with salsa, if

2. Cut slices into ½ inch s3. In shallow pan or plate, combine Kellogg

Set aside. 45. Beat togeth6. Coat potatoes with flour, shaking off excess.

Dip coated potatoes in esingle layer on foil-lined baking sheet coated with cooking spray. Bake at 400°F about 30 minudesired.

Notes:



Shrimp Creole Serving: 8Prep Time: Cook Time: Total Time: INGREDIENTS:3 – 4 lbs. Medium fresh shrimp, peeled and de-veined ¼ cup vegetable oil ¼ cup all-purpose flour

cup chopped celery green onions

1 ca can tomato sauce

tsp. pepper

on juice

uce

ped parsley

1½ cups chopped onion 1¾ cups chopped1 large green pepper, chopped 2 cloves garlic, minced

n Italian style tomatoes, undrained, chopped 11 can tomato paste1 cup water 1 ½ tsp. salt 1½ tsp. red pepper, ground 2 bay leaves1 Tbsp. Lem2 tsp. Worcestershire saDash hot pepper sauce 1H

Tbsp. Chopot boiled rice

DIRECTIONS: 1. Combine oil

mixture is goland flour in a Dutch oven; cook over medium heat, stirring, until den colored. This should take about 15 to 20 minutes.

een onions, green pepper, and garlic. Cook, stirring often, ntil vegetables are tender. ato sauce and paste, the water, salt, black and red pepper,

, lemon juice, Worcestershire sauce, and hot sauce. il; cover and reduce heat. Simmer for 1 hour, stirring occasionally.

er for about 10 minutes more, or until the shrimp turn pink. s. Stir in parsley and serve over rice.

Coo 10 minutes

2. Add onion, celery, gr15 minutes or more u

3. Stir in tombay leave

atoes, toms

4. Bring to a bo5. Add shrimp and simm. Remove the bay leave6

Grilled-Shrimp Cocktail Serving: 4 Prep Time: 45 – 60 minutes

k Time: 8 –Total Time: 55 – 70 minutes INGREDIENTS: 8 ounces fresh or frozen large shrimp in shells (10 to 16)

rge tomato, seeded and coarsely chopped (about 1 cup) 1 la

2 ta s lemon juice large cloves garlic /8 teaspoon salt /8 teaspoon pepper

Notes:

2 tablespoons fresh tarragon leaves blespoon

311



DIRECTIONS: 1. Thaw shrimp, if frozen. Peel and devein shrimp, keeping tails intact. Rinse

at dry with paper towels. Set aside. all food processor bowl or a blender container combiner tomato, lemon juice, garlic, salt, and pepper. Cover and process or blend with n/off turns until mixture is coarsely chopped. Remove half of mixture

up) to a small bowl and set aside. Process or blend remaining

th tomato mixture. Seal bag. 45 minutes. On 2 long metal skewers, thread

ace of about 1/4 inch between pieces to allow for even

d grill directly over medium coals for 8 to 10 minutes ce.

d place them in a bowl.Toss shrimp with the

ups

shrimp; p2. In a sm

tarragon,several o

(about 1/3 cmixture until nearly smooth.

bag combine shrimp and the smoo3. In a large plasticMarinate in refrigerator for 30 toshrimp, leaving a spcooking.

4. Grill on rack of an uncovereor until shrimp are opaque, turning on

5. Remove shrimp froreserved, coarsely c

m skewers anhopped tomato mixture.

al cocktail glasses. 6. Serve in individu Granola Mix Serving: 20 CPrep Time: Cook Time: Total Time: INGREDIENTS:10 Cups Old Fashioned Rolled Oats

½ Cups Brown Sugar, Firmly Packed

2 ts

1 C

3 C

tsp Vanilla

S:

½ lb Shredded Coconut 1 Cup Sesame Seeds 11½ Cups Vegetable Oil ½ Cups Molasses

p Cinnamon Raisins Or Other Dried Fruit

up Wheat Germ 2 Cups Shelled Raw Sunflower Seeds

ups Chopped Nuts 1½ Cups Water ½ Cup Honey 1½ tsp Salt 3 DIRECTION

rees F. (150 degrees F.). oats, wheat germ, coconut, sunflower seeds, sesame de almonds, pecans, walnuts, or a combination of all

ucepan combine brown sugar, water, oil, honey, molasses, salt,

ated. with sides.

occasionally. Bake 15 minutes longer for

r dried fruit, if desired. iners and label as Granola mix. lace and use within 6 months.

Notes:

1. Preheat oven to 300 deg2. In a large bowl combine

seed and nuts ( can incluof them). Blend well.

3. In a large sacinnamon and vanilla. Heat until sugar is dissolved, but do not boil.

4. Pour the syrup over the dry ingredients and stir until well-co5. Spread onto five 13 X 9-inch baking pans, or cookie sheets6. Bake 20 to 30 minute

crunchier texture. Cool. s, stirring

7. Add raisins or o8. Put in airtight co

thenta

. Store in a cool dry p9



Wings

Tot ING

Spicy ChickenServing: 16-24 chicken wings Prep Time: Cook Time:

al Time:

REDIENTS:Marinade: ½ cup tomato sauce

bsp. Herb vinegar up vegetable oil

2 T¼ c

s

ts

1 tsp. garlic powder or minced garlic 1 t p. Tabasco ** 1 tsp. celery seed or celery salt ½ cup brown sugar

white) 6 peppercorns or 1 tsp. pepper (black or p. chili powder ½

DIRECTIONS: 1. Combine marinade ingredients and bring to boil; let cool. Cut the wings at the

finger eating e the chicken wings in marinade in a zip-lock bag and refrigerate or e icebox for 3 hr.

. Preheat broiler or start the charcoal. You need 30-40 minutes for charcoal. s on broiler or grill.

utes on each side, or until crispy. Check

joints for 2. Submerg

cool in th3

Arrange wing4. Brush with marinade and broil 4-10 min

broiler or grill often.

Notes:


Chapter 7 – Soups 7-1

s up

ook Time:

Chapter 7 – SoupAsian-Flavored Chicken SoServing: 6 Prep Time: CTotal Time: INGREDIENTS:1 Tbsp. canola or other flavorless oil

llions

ced

ced lengthwise into thirds

chicken Tbsp. chopped fresh cilantro

e or white wine vinegar

3 Tbsp. chopped sca2 Tbsp. minced gingerroot 2 cloves garlic, min5 cups chicken broth 1 cup snow peas, sli1 cup canned sliced bamboo shoots, rinsed 2 cups sliced cooked21 Tbsp. rice win2 tsp. toasted sesame oil, Asian salt and red pepper flakes, to taste

DIRECTIONS: In a large pot, heat the oil 1. over medium-low heat. Add the scallions, gingerroot,

2. the mixture to a boil. Stir in the snow peas and

. Stir in the chicken, cilantro, rice wine vinegar, sesame oil, salt, and red pepper flakes.

4. Simmer the soup until the chicken is heated through. Serve immediately. Beef-Barley Soup with Caraway Dumplings Serving: 2 – 3 Prep Time: Cook Time: Total Time: INGREDIENTS:

and garlic and sauté for 1 minute. Do not let the garlic brown. Add the chicken stock and bring bamboo shoots and simmer the mixture until the peas are tender, about 5 minutes.

3

In small plastic bag, combine: ¾ cup buttermilk baking mix (like Bisquick) ¼ tsp. crushed caraway seeds 1 tsp. crumbled dried parsley flakes

Combine in quart plastic zipper bag: 1 package (1 ounce) freeze-dried beef (available at camping stores) ½ tsp. fines herbs mixture (parsley, chives, tarragon, and chervil) 1/3 cup quick-cooking barley ¾ tsp. paprika 2 Tbsp. freeze-dried or home-dried green peas A pinch each black pepper and cayenne pepper 1 Tbsp. beef bouillon A quarter of the dried leather from an 8-ounce can tomato sauce* 1 tsp. dried onion flakes

Notes:



DIRECTIONS: At camp: 1. Set aside the small bag with the baking mix. In medium pot, boil 4 cups water.

ef-barley mix. Return to gentle boil; cook 10 minutes, stirring ally.

make dumplings: in medium bowl, combine baking mix with ld water; mix quickly with fork until just moistened. When soup has r 10 minutes, drop dumplings in 6 balls on top of soup.

continue cooking for another 10 minutes without removing cover. uch and dry in the center when cooked.

2. Add beoccasion

3. While soup cooks, o¼ cup c

cooked fo4. Cover soup;

Dumplings should be firm to the to CHEFS’ NOTES:

e in1. To dry tomato saucto

your oven: line cookie sheet with plastic wrap (secure keep in place). Pour tomato sauce evenly over the plastic

(prop oven door open slightly) until s. The dried tomato leather should peel

here should be no sticky spots. paired with some cheddar cheese and

y Kitchen: Camp Cooking for Canoeists, Hikers, and Anglers

PreCoo

edges with tape wrap.

er 2. Dry in oven set at 140 degrees or lowry, 4 to 6 hourleathery and completely d

easily from the plastic, and t3. This makes a satisfying meal when

crackers The Backcountr Chicken Dumpling Noodle Soup Serving:

p Time: k Time:

Total Time:

INGREDIENTS:1 bag Country Noodle soup

scuits cut in half

:

1 ten-ounce can of chicken and broth 8 cups of water

r bi10 refrigeratoSalt and Pepper

IRECTIONSD add 10 refrigerator biscuits cut in half, put lid on and simmer for 15

taste. 1. Bring to boil,

minutes, salt and pepper to CHEFS’ NOTES: Can also be baked in a casserole dish. Place biscuits on top. Bake until done. Clam Chowder Serving: 2 – 3 Prep Time: Cook Time: Total Time: INGREDIENTS:Combine in pint plastic zipper bag: 1 package (.9 ounces) Knorr mushroom sauce mix (not gravy mix) Tbsp. packaged dry onion soup mix (half of a 1.4-ounce package) cup instant mashed potato flakes

Tbsp. nonfat dry milk powder Tbsp. bacon-flavored bits (Bac-Os) or home-dried cooked chopped bacon tsp. Butter Buds (in the spice aisle at the grocery store; Molly McButter etc)

3½112

Notes:



dried parsley leaves ck pepper

1 ca ) chopped clams in clam juice

DIR

½ tsp. crumbled1/4 tsp. bla Carry separately:

n (6.5 ouncesOyster crackers or saltines, optional

ECTIONS: 1. In medium pot, boil 3 cups water. Add dry mix, and clams with the clam juice.

Stir thoroughly. 2. Cover and return to boiling. Reduce heat and simmer, stirring occasionally,

tes.

CH

about 10 minu

EFS’ NOTES: Serve with oyster crackers

Ele

oo 0 minutes

phant Soup

Serving: 6 – 8 Prep Time:

k Time: 6CTotal Time: INGREDIENTS:1 lb. Hamburger 6 cups Water

s cubed Tbsp. salt

Tomatoes

IRECTIONS:

1 cup Onion ½ tsp. thyme 1-cup potatoe11 carrot sliced Pepper 1 cup Cabbage shredded 1 - 14 oz. can of ¼ cup rice uncooked D

t cook onion and hamburger until meat starts to brown. Drain off fat

3. . Add water and seasoning. Cover and simmer about 1 Hr.

d serve

inestrone- Variations e meatball recipe or frozen meatballs, sausage, or any meat

rown on the bottom of your pot. You may also add fresh chopped arlic. Add 1 bag of Minestrone, 8 cups of water. You may like to add

d have minestrone dumplings. This is a good way to get rid of ervings of leftover meat, gravy, vegetables, etc.

1. In a large po2. Prepare veggies and add to Meat.

Sprinkle rice over meat and veggies45. Add tomatoes. Heat an MTake your favoritleftovers, and bonions and gbiscuits on top anthose small s

Notes:



Sausage and Tortellini Soup Serving: 6 Prep Time: Cook Time: Total Time: INGREDIENTS:1 ½ pounds hot Italian sausage 1 large carrot, chopped 3 to 4 cups beef broth 1 p ckage frozen spinach, thawed, (8 to 10 ounces)

8oz) can Italian pluma

(2 tomatoes, crushed in puree r salt and pepper, to taste

fresh or frozen

1½ tsp. garlic powde1 onion, chopped package cheese tortellini,1

DIRECTIONS: 1. Remove sausage from casing and brown, breaking it up. Drain sausage and

o a stockpot or Dutch oven. dients, except tortellini, and simmer for 45 minutes to 1

il vegetables are tender. . Add tortellini and cook for the length of time indicated on package directions.

transfer t2. Add remaining ingre

hour, unt3 CHEFS’ NOTES:

oker, follow steps 1 and 2, but cook covered on low for 6 to 9 hours; rtellini (cook following package directions) in the last 15 minutes

wder r Clam Chowder, substituting a can of smoked oysters, with the pped clams. Proceed as directed.

t Soup

For the slow coadd cooked to Smoked Oyster ChoFollow recipe fo

the chojuice, for Williamsburg Style PeanuServing: 4 Prep Time: Cook Time: Total Time: INGREDIENTS:3 cups chicken broth or bouillon ½ cup smooth peanut butter ¼ cup chopped celery 1-cup milk ¼ tsp. salt ¼ cup flour 1 small onion, chopped fine ¼ cup water 2 Tbsp. butter

cup chopped peanuts, optional parsley for garnish, optional ¼ DIRECTIONS:

. Combine stock and next four ingredients and cook 2 – 3 hours on low fire.

. Add milk, flour and water, mixed together and peanut butter to above ingredients and cook on high for 15 minutes. Stir constantly with wire whisk until smooth.

. Serve in bowls and sprinkle with chopped peanuts and parsley if desired.

alk About Good II-The Junior League of Lafayette, Inc. - Lafayette, Louisiana

12

3 T

Notes:



Burgoo Serving: Prep Time: Cook Time: Total Time: INGREDIENTS:1 pound mixed cooked meats (beef, lamb, pork, chicken, game, etc.)

shire sauce

cup tomatoes, diced s

½ c

2 ts taste

1 large potato, diced ½ gallon chicken stock 2 large carrots, diced ½ gallon beef stock ¼ cup peas 1 ounce Worcester½ cup okra 1¼ cup lima bean1 large onion, diced

up yellow corn 1 stalk celery, diced

p. garlic, minced salt and pepper to1 small green bell pepper, diced DIRECTIONS: 1. Combine all ingredients and bring to a boil. 2. Reduce heat and simmer for 2 hours, skimming the top as needed. CHEFS’ NOTES: Many regional versions of this soup are thick enough to stand your spoon in. Thirecipe was designed to be a lighter first course soup. Its history dates back to behe civil war and is a favorite at Kentucky Derby time

s fore

. t Creamy Three Onion Soup Serving: Prep Time: Cook Time: Total Time:

INGREDIENTS:½ red onion ½ brown onion ½ white on1 clove garl

ion ic

DIRECTIONS:

dice onions, br1. Chop and2. Add 1 bag

own in oil. of Creamy Mushroom soup and 8 cups of water.

:

3. Simmer for 10 to 15 minutes. CHEFS’ NOTES

Can also be used as gravy.

Notes:



up Pizza SoServing: Prep Time: Cook Time: Total Time: INGREDIENTS: 1 can Tomato soup ½ can water Bits & pieces cheese (add to your liking)

tons work well) eese

Toasted bread – (crouGrated Parmesan ch DIRECTIONS: 1. In a pan, warm up the soup, and then add cheese. Stir until cheese begins to

of a bowl with toast, or croutons, and then add the soup & grated cheese on top.

[email protected]

ota

get stringy. 2. Fill the bottom

cheese. Sprinkle Submitted by Allison Cheddar Cheese Soup Serving: 6 Prep Time: 15 minutes Co k Time: 15 minutes

o l Time: 30 minutes T INGREDIENTS: 3 Tbsps butter 1 lg red bell pepper, coarsely chopped

cup all-purpose flour ¼1 tsp dry mustard 1 can (13 1/2 ounces) chicken broth

/2 ounces) vegetable broth ated milk nd) cheddar cheese, cubed liced scallions

:

1 can (13 11 can evapor4 cups (1 pou1 cup thinly s DIRECTIONS

tter in a heavy 3-quart saucepan. Add the peppers, and cook over at, stirring often until just softened, about 4 minutes. flour and mustard. Cook; stirring 1 minute. Slowly whisk in the broth,

then cook, stirring often, until the soup comes to a boil and thickens slightly. Stir nd return to just boiling.

e cheese, 1 cup at a time, stirring until each h salt and pepper.

and refrigerate up to two days before serving. . Reheat very gently and do not let the soup boil or the cheese may separate.

akes 4 to 6 main course servings. You can add any type of coli florets or asparagus tips. Herbs such as thyme or

sage can also be added.

1. Melt the bumedium he

2. Stir in the

in the milk a3. Take the pan off the heat and add th

cupful is melted. Stir in the scallions. Season to taste witServe immediately or let cool,

4This recipe mvegetable, such as broc

Notes:



ken Soup

0 minutes 80 minutes 00 minutes

Millie's ChicServing: 8Prep Time: 2Cook Time: 1Total Time: 2 INGREDIENTS: 1 lg roasting chicken, cut into pieces

eeled and cut into 2-inch

h pieces ly sliced

tsp dried dill weed alt

8 cu m chicken broth or Chicken Stock

IRECTIONS:

2 lg carrots, ppieces 2 lg parsnips, peeled and cut into 2-inc1 lg onion, peeled and thick21 Tbsp kosher s2 tsp freshly ground black pepper

ps low-sodiuFresh dill sprigs

D , dried dill, salt, and pepper in the

insert of the slow cooker. Pour in the broth. Cover and cook on LOW for 5 hours til the chicken is extremely tender and falls off the bone.

slotted spoon to remove the chicken and vegetables to a lg bowl or n is cool enough to handle, remove the meat from the

with the vegetables. Discard the bones and skin. a lg bowl, then use a shallow metal spoon to skim the fat roth, and add additional salt and pepper if needed.

oon some chicken and vegetables into shallow soup plates, then h over them. Sprinkle each serving with some fresh dill sprigs.

1. Place the chicken, carrots, parsnips, onion

or HIGH for 3 hours, unUse a platter. When the chickebones, and set aside

2. Strain the broth intofrom the top. Taste b

3. To serve, sptladle the bro

CHEFS’ NOTES: Use a 1 (5 to 6 pound) fowl (an older roasting chicken in this recipe.

Notes:


Chapter 8 – Salads 8-1

s oup Salad

ook Time:

Chapter 8 – SaladCabbage & Ichiban SServing: Prep Time: CTotal Time: INGREDIENTS:2 Tbsp. Sesame Seeds

green onions, sliced lengthwise

½ C DIR

Dressing – Mix together the following 2 Tbsp. Slivered almonds Soup Seasoning 1 pkg. Soup noodles1 Tbsp. sugar ½ head cabbage, sliced finely ½ tsp. Salt 22 Tbsp. VinegarPepper to taste

up Oil

ECTIONS: Toss ingredients together, and then pour dressing over salad and eat. A healthy salad, but don’t tell the kids.

1.

CH

EFS’ NOTES: Use 1 pg. Ichiban noodles and 1-can chowmien noodles. Add a handful of

isons” (dried cranberries) for color and zip. “Cra

lad

rep Time: ook Time: otal Time:

GREDIENTS:

Waldorf Style SaServing: PCT IN2 Tbsp. Lemon Juice

½ Tbsp. Mayonnaise; reduced Calories Apples; Small Red Delicious Romaine Lettuce Leaves Cup Celery: diced ½ Tbsp. Sunflower Seeds Cup Raisons: dark

IRECTIONS:

22411¼ D

. In small mixing bowl sprinkle lemon juice over apples, which have been cored and diced.

. Toss lightly to combine and add celery, raisons, and mayo.

. Mix until thoroughly coated. Cover with Plastic wrap and refrigerate for at least 30 minutes.

. To serve, line 4 salad plates with a lettuce leaf, top each leaf with an equal amount of apple mixture and sprinkle each with 1-tsp. sunflower seeds.

1

23

4

Notes:



:

S:

Dutch Apple Salad Serving: Prep Time: Cook TimeTotal Time: INGREDIENT1 Cup Cooked, diced Ham

led, chopped and chopped

toes uttermilk dressing

2 Eggs Hard Boi2 Apples, peeled, cored, 2 Pickles, chopped ¾ Cup Cooked, Diced Pota¼ cup Italian or B DIRECTIONS: 1. Combine ingredients and serve on Lettuce leaves. Spicy Pork Stir-Fry Salad Serving: 4

Prep Time:ook Time: C

Total Time: INGREDIENTS:½ lb

nd separated

) enned

dded Lettuce led White Vinegar able Oil (divided)

IRECTIONS:

. Boneless lean pork 1 Onion, chunked a4 Tbsp. Teriyaki Sauce (divided) 12 Radishes; thinly sliced

tsp. Crushed red pepper (depending on taste¼2 Medium Zucchini; Juli2 Tbsp. Cornstarch 4 Cup Shre1 Tbsp. Distil2 Tbsp. Veget D

oss grain into thin, narrow strips. bsp. Teriyaki sauce, and red pepper. Set aside.

e Tbsp. Teriyaki sauce, red pepper, et Aside.

ok or large skillet over high heat. Add pork and stir-fry 2 .

inutes. zucchini and stir-fry 1 minute longer.

. Add pork and teriyaki sauce mixture. Cook, stirring, until sauce boils and thickens.

bed of lettuce on serving platter. Serve immediately.

1. Cut Pork acr2. Combine pork, 1T3. Combine cornstarch, remaining thre

vinegar, and 1-Cup Water. S4. Heat 1 Tbsp. oil in hot w

minutes. Remove5. Add onion and stir-fry 2 m6. Add radishes and 7

8. Spoon over

Notes:



Taco Salad Serving: Prep Time: Cook Time: Total Time: INGREDIENTS: 1 lb. Ground beef Baked tortilla chips ½ Cup diced onion 4 Cups torn lettuce ½ tsp. chili powder 2 Cups Diced fresh tomatoes ½ tsp. salt

Cheddar Cheese 1 Cup Shredded¼ tsp. pepper DIRECTIONS: 1. Preheat2. Crumble

large non-stick skillet over medium-high heat. ground beef into hot skillet and add onion.

meat is browned and onion is translucent. powder, salt, and pepper over meat and onions, stirring to coat

emove from heat. ndful of tortilla chips in individual bowls. Add lettuce. Spoon

Spoon tomatoes over meat and sprinkle with cheese. If and sour cream.

3. Cook until4. Sprinkle chili

evenly. RTo serve, place a haspiced meat onto lettuce. desired, garnish with sliced black olives Hot Macaroni Salad Serving: Prep Time: Cook Time: Total Time: INGREDIENTS: 1 Large Onion sliced

opped

1 Green pepper ch2 Cup uncooked macaroni 3 Tbsp. Mayo (or Italian Dressing) Salt and pepper to taste

DIRECTIONS: Bring a pot of water1. to boil to cook the macaroni in.

spices and Mayo. Cook until done. still hot.

CH S:

2. Add all ingredients except for the 3. Drain excess water and add Mayo and spices. Eat while

EFS’ NOTE Crunchy celery pieces can be added at the end if you wish.

Notes:



d 6

5 minutes minutes

0 minutes

Pasta Fruit SalaServing: 4-Prep Time: 2Cook Time: 15Total Time: 4 INGREDIENTS: 1/2 pound corkscrew pasta

eapple chunks, drained with 2 tablespoons juice reserved honeydew cubes n or red grapes

ch yogurt r cream

ved

IRECTIONS:

1 can (8 ounces) pin1 cup cantaloupe or1 cup seedless gree1/4 cup honey 1 carton (8 ounces) low-fat pea1/4 cup sou1 cup fresh strawberries, hulled and hal D

sta according to the package directions; drain and place in a large

gurt, and sour cream; toss serve.

CH

1. Cook the pabowl. Add the pineapple, melon, and grapes.

2. Combine the reserved pineapple juice, the honey, yowith the pasta mixture. Top with the strawberries and

EFS’ NOTES:

For a fancy look, just before serving, line individual serving plates with leaf lettucethen top with the salad.

Notes:


Chapter 9 – Breads & Mixes 9-1

eads & Mixes

ook Time:

Chapter 9 – BrBisquick Bannock Serving: Prep Time: CTotal Time: INGREDIENTS: 6 - 8 Tbsp. water 3 Tbsp. oil or margarine 1 cup Bisquick buttermilk baking mix DIRECTIONS: 1. At home, package the baking mix in a large, tough plastic bag. In the field:

. Put a 3-4 tbs. oil or margarine into the bag, and slowly add enough water to give the consistency of dough. You may have to mix it with your hands.

p.

2the mixture

3. Flatten it out into a cake, about ½ inch thick and fry it in a little oil, very slowlyover coals or lowest possible flame.

4. Fry it, as gently as possible, turning it often. After the bottom is browned, propthe pan up in front of the fire, using the flames to brown the to

CHEFS’ NOTES: 1. The batter should not be too thick – ½ inch is enough 2. Use straight-sided fry pan, curved sides allow slips when propped before the

fire. . Aluminum skillets get too hot too quick. . Don't prop up the pan until the bottom is browned. . Also try putting the dough in a zip-lock freezer bag. . Place on rack in covered pot of boiling water. Let the steam 'bake' the bread.

Add raisins and cinnamon, or serve with honey when done

runchy Peanut Bread erving: rep Time: ook Time: otal Time:

GREDIENTS:

3456

. CSPCT IN

cup lukewarm water cup non-fat dry milk

Tbsp. plus 2 tsp. honey tsp. salt tsp. dry yeast cups whole-wheat flour -cup peanuts (finely ground) egg, beaten

IRECTIONS:

1¼212311 D . Combine lukewarm water and honey. Sprinkle yeast over surface and set aside

for 5 minutes to activate. . Combine ground peanuts, non-fat dry milk, salt and whole wheat flour. Combine

yeast mixture with egg and stir into dry mixture, mixing well. . Turn into oiled loaf pan (3¾ X 7½ X 2-inch). Smooth surface with wet spatula.

Set the pan in a cold oven, turn oven temperature to 325 F. and bake for 1¼ hours.

. Cool for 5 minutes, remove loaf from pan and cool completely on rack before serving. Makes 1 small loaf.

1

2

3

4

Notes:



:

S:

Honey Banana Bread Serving: Prep Time: Cook TimeTotal Time: INGREDIENT

Bananas – Ripe da flavored

e

Cup Granulated Sugar

¼ Cs

¾ C

DIR

31 Tsp. Baking So¼ Cup Yogurt, Un¼ Cup Butter or Margarin¼ Cup Honey ¾1 Egg 1 Cup whole-wheat Flour ¼ Cup Wheat Germ

up Flour, all-purpose ½ t p. Salt

up Nuts - Chopped

ECTIONS: 1. Grease the inside of 3 small load pans (3x6 in.) or a regular bread pan with

l and set aside.

r. Beat in egg. Add the remaining ingredients and the banana mixture. n a pre-heated oven at 350°F. for

nd then turn out on a rack.

rv

:

S:

shortening. 2. Beat bananas to pulpy foam, add baking soda, stir wel3. Cream together in a large mixing bowl, the yogurt, margarine, honey, and

suga4. Place the dough in the pan(s) and bake i

about an hour. Let cool in the pan for a little while, a Cheddar Dill Bread

ing: SePrep Time: Cook Time: Total Time INGREDIENT

¼ Cup Grated Cheese der

lweed **

2 Cups Flour 12 tsp. baking pow1 Egg; beaten 2 Tbsp. Sugar 1 Cup Milk 1 Tbsp. Dil1 tsp. Margarine ½ tsp. Dry Mustard DIRECTIONS: 1. Stir in dry ingredients together, including cheese, combine all moist ingredients,

tirring until moistened.

3. tes, cool in pan 10 minutes before removing loaf from

add to dry, s2. Put batter into greased loaf pan. Makes 1 loaf.

Bake at 350 F for 45 minuPan.

CHEFS’ NOTES: at with Soup. ay subs

Gre** M titute Oregano

Notes:



Saskatoon Pemmican Serving: Prep Time: Cook Time: Total Time: INGREDIENTS: 1 c Jerky; beef or venison

s or dried blueberries

unflower seeds or crushed nuts of any kind

2 tsp. Honey 1 Cup Dried Saskatoon berrie¼ Cup Peanut butter 1 c Unroasted s½ tsp. Cayenne [optional] DIRECTIONS: 1. Grind [or pound] the dried meat to a mealy powder.

nd seeds or nuts. honey, peanut butter and cayenne until softened. Blend.

in a plastic bag or sausage casing in a cool dry place. It will keep for months.

2. Add the dried berries a3. Heat the4. When cooled, store

CHEFS’ NOTES:

version useThis s peanut butter rather than melted suet or lard as the binding agent, i

Yea

rep

S:

wh ch is more palatable for today's health conscious diets.

st Dough Mix (Version 1) Serving: 3 – 4

Time: PCook Time: Total Time: INGREDIENT

wheat flour

Cup unbleached flour

¾ Cup whole-2 tsp. yeast ¾2 Tbsp. Oil ½ tsp. salt DIRECTIONS: 1. At Home: Mix together completely flour, salt, yeast, and oil. Place in plastic zip-

t is large enough for dough to expand. : reserve 2 to 3 Tbsp. Flour mixture, add about ½ cup of warm, not hot,

gredients. bag and knead for 5 minutes adding reserved flour mixture as

e for 10 to 20 minutes, or until doubled.

ix (Version 2)

lock bag tha2. In Camp

water to crust in3. Mix dough in

kneaded. Let ris Yeast Dough MINGREDIENTS: 2 Cups Flour 1 pg. Active Dry Yeast ½ t p. Salt

sp. Os

Tb il 21 tsp. Sugar DIRECTIONS:

. Follow same directions1 as (Version 1)

Notes:



Basic Biscuit Mix Serving: Prep Time: Cook Time: Total Time: INGREDIENTS: 1 Tbsp. sugar ½ tsp. salt 2 Tbsp. dry milk 1 Tbsp. baking powder

IRECTIONS:

1/2 cup shortening D

r the dry ingredients. Cut in the shortening with two knives, mixing y peas). Put the mix into a

cup cold water per cup of mix." with flour by

3. r with floured hands. Shape the dough into thin, 2 in. wide biscuits, and set in the pan. Cover.

flame or throw the pan into some hot coals, covering. When

part of the time, to keep the bottoms of the biscuits from burning.

ne side, then turn them with a spatula and cook 5 e patient, and give the baking powder time to work.

e Mix ups

rep Time:

1. Mix togetheuntil the shortening is in tiny pieces (smaller then tinplastic bag and label it "Biscuit Mix - add ¼

2. Trail Directions –biscuits -Oil frying pan, bottom and sides. Coatshaking. Mix up mix. Easie

4. Cook over a cooking over heat, the flame must be low. If it isn't, don't despair, simply move the pan around the heat and hold the pan off the heat

5. Cool them 5 to 7 minutes on omin. more. B

Basic CookiServing: 16 CPCook Time: Total Time: INGREDIENTS: 8 c Unbleached Flour

ugar, Firmly Packed 1/2 ts Baking Soda

ted Sugar

3 c

DIR

2 c Brown S12 1/2 c Granula4 ts Salt

Vegetable Shortening

ECTIONS: 1. Sift dry ingredients together into a large bowl, mixing well.

With a pastry blender, cut shortening into dry ingredients2. until evenly distributed.

ner and label as Basic Cookie mix. Store in a cool use within 10 to 12 weeks.

3. Put into a large airtight contaidry place and

Notes:



3 Cups

Basic Pancake MixServing: 1Prep Time: Cook Time: Total Time: INGREDIENTS: 10 c Unbleached All-purpose Flour

ry Milk r

1/2 c Sugar 2 tb Salt 2 1/2 c Instant Non Fat D1/4 c Baking Powde DIRECTIONS: 1. Combine all ingredients in a large bowl. Stir together to blend well. Put in a

large airtight container. Label as PANCAKE MIX and store in a cool, dry place. Use within 6 to 8 months.

ist Pie CrMo ust Mix

Tot

Serving: 20 Prep Time: Cook Time:

al Time:

INGREDIENTS: 5 l Unbleached Flour

(1 Can) Veg. Shortening b

lbur

:

31/4 c Unbleached Flo2 tb Salt 3 c Cold Water DIRECTIONS

flour and salt in a very large bowl. Mix well. With pastry blender cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture.

r all at once and mix lightly until the flour absorbs all the water les putty. If dough is too sticky, sprinkle a little four over the

holds together in the bowl. 10 oblong rolls. Wrap each roll well with plastic wrap and

label as Moist Pie Crust Mix. Use within 12 months.

1. Combine

2. Add cold wateand texture resembtop and mix until dough barely

3. Divide dough into heavy foil. Freeze and

MOIST PIE CRUST: (Makes enough for 2 9-inch single crust pies) . Partial thaw 1 roll of mix. Divide dough into 2 balls. Roll out dough to desired

tween 2 sheets of lightly floured wax paper. Place dough in a 9-

0 Bake 10 to 15 minutes until very lightly browned. Cool.

lits in the top crust.

4thickness beinch pie plate without stretching. Flute edges.

5. If filling recipe calls for a baked pie crust, preheat oven to 425 degrees F. (22degrees C.)

6. Fill and bake according to directions for filling. For double crust pie, place top crust over filling and flute edges, and cut s

Notes:



Basic Cake Mix Serving: 16 Cups Prep Time: Cook Time: Total Time: INGREDIENTS: 8 c Cake Flour 1/4 c Baking Powder

getable Shortening 2 1/2 c Ve6 c Sugar 1 1/2 ts Salt DIRECTIONS: 1. In a large bowl, sift together cake flour, sugar, baking powder and salt. Mix w

with a pastry blender, cut in shortening until the mixture is as fine as cornmeal. Put in a large airtight conta

ell

2. iner. Label as Basic Cake Mix and store in a cool dry place. Use with 10 to 12 weeks.

ups

otal Time:

Muffin Mix Serving: 10 CPrep Time: Cook Time: T INGREDIENTS: 8 c Unbleached All-purpose Flour

table Shortening

tb Salt

1/3 c Baking Powder 1 c Vege2/3 c Sugar 1 DIRECTIONS:

In a large bowl, combine flour, sugar, baking powder and salt. With a pastry 1.

2.

Oat

oTot

blender, cut shortening into dry ingredients until evenly destributed. Put in a large airtight container. Lable as MUFFIN MIX and store in a cool, dry place. Use within 10 to 12 weeks.

meal Cookie Mix

Serving: 24 Cups Prep Time: Co k Time:

al Time: INGREDIENTS: 4 c Unbleached Flour 4 ts Salt

Baking Soda 2 ts c Vegetable Shortening c Whole Wheat Flour ts Baking Powder c Brown Sugar, Firmly Packed c Quick Rolled Oats

34268

Notes:



DIRECTIONS: 1. Combine all ingre

ll. Stirdients except the sugar, shortening, and oats in a large bowl.

in brown sugar an mix well. stry blender, cut in shortening until evenly distributed. Stir in oats and rge airtight container and label Oatmeal Cookie Mix. Store in a cool,

use within 10 to 12 weeks.

Blend we2. With a pa

mix well.3. Put in a la

dry place and CHEFS’ NOTES: Use 8 cups unbleached flour inste

rs. ad of 4 cups unbleached and 4 cups of whole-

ix -Cup)

Coo

GREDIENTS:

wheat flou Cornmeal MServing: 10 (1/2Prep Time:

k Time: Total Time:

IN ed All-purpose Flour

rtening

owder

4 c Unbleach3/4 c Sugar 1 c Vegetable Sho1 tb Salt 1/4 c Baking P4

1/2 c Cornmeal

DIRECTIONS: 1. In a large bowl, combine flour, salt, sugar and baking powder. Stir to blend well.

ut in shortening until evenly distributed. Add cornmeal

rge airtight container. Label as CORNMEAL MIX an store in a cool, lace. Use within 12 weeks.

Ser

Coootal Time:

2. With a pastry blender, cand mix well.

3. Put indry, p

a la

Brownie Mix

ving: 17 Cups Prep Time:

k Time: T INGREDIENTS: 6 c Unbleached Flour

sweetened Cocoa owder

ng

4 ts Salt 1 cn (8 oz) Un48

ts Baking P c Sugar

2 c Vegetable Shorteni DIRECTIONS: 1. Sift together all dry ing

erredients into a large bowl and mix well. , cut in shortening until evenly distributed.

t container and label as Brownie Mix. Store in a cool, dry weeks.

2. Using a pastry blend3. Put in a large airtigh

place and use within 10 to 12

Notes:


Chapter 10 – Breakfasts 10-1

Cam

oot

Chapter 10 – Breakfasts pers' Blueberry Pancakes

Serving: 6 - 8 Prep Time: 15 minutes Co k Time: 15 minutes

al Time: 30 minutes T INGREDIENTS: 1 cup all-purpose flour

tsp salt ½½ tsp baking pow¼ cup dried butte

der rmilk

uivalent king oil lueberries

IRECTIONS:

1 egg, or dehydrated eq1-2 Tbsp coo½ cup dried b D

all dry ingredients in a zipper-top plastic bag. Put cooking oil in safekeeping (it's useful for other cooking chores

dd oil and water to dry mix to make a slightly thick batter t one cup of water should do it).

ts are moist - do not over-stir or pancakes will be tough. nfuls onto a hot skillet (it may be helpful to lightly grease even

non-stick pans). les to appear, and then flip. Serve with a little maple syrup.

ooinutes

1. At home, mixsmall plastic screw-top vial foras well).

2. When ready to cook, a(abou

3. Stir until ingredien4. Drop by spoo

5. Wait for bubb Breakfast Hash Serving: 4 - 6 Prep Time: 20 minutes

k Time: 25 minutes CTotal Time: 45 m INGREDIENTS: 3 - 4 med potatoes, diced into bite size pieces

ks, diced into bite size pieces ion, chopped (optional)

cup sliced mushrooms (optional) reen, yellow pepper (optional)

ps shredded cheddar cheese

1 pg smoky lin1 medium on11 cup diced red, g8 eggs, beaten 1½ - 2 cu DIRECTIONS: 1. Cook potatoes for about 10-15 minutes, add the smoky links and any of the

ou choose, and cook until the potatoes are cooked through.

beaten eggs and cook until eggs are done. Top with shredded

optional ingredients y

2. Pour in thecheese and let melt (or mix in).

CHEFS’ NOTES:

can be done over the fire with a bed of medium-hThis ot coals or on the stove.

Notes:



inutes

Breakfast Sandwiches Serving: 1 Prep Time: 10 minutes Cook Time: 2 mTotal Time: 12 minutes INGREDIENTS: 1 egg, scrambled or over hard

ad or bacon

ur favorite cheese ptional

2 pieces of sandwich breBrowned sausage, ham1 slice of yosalsa, salt or pepper, osquare camp iron DIRECTIONS: 1. Fry eggs and meat or prepare them before leaving on your camping trip. Butter

each slice of bread on one side. iece of bread buttered side down in the camp iron. Then layer with

3. iron and place over a hot fire for approximately one minute on each

2. Place one pthe egg, meat and cheese, topped with the second piece of bread, buttered side up. Close theside.

CHEFS’ NOTES: These are a delicious way to start your day! You can also make them as "pies" with

ned pie filling, cinncan amon and sugar in the middle, topped with cream cheese. Try sauce,

epperoni, sausage and mozzarella) - the sky's the limit on what you can come up

s

ook Time: 5 minutes nutes

ham and Swiss cheese, tuna and cheese, pastrami on rye, pizzas (pizza pwith! Fresh Morning DonutServing: 6 Prep Time: 5 minutes CTotal Time: 10 mi INGREDIENTS: 2 cans of those cheap biscuits 2 cups hot oil 1 cup powdered sugar 1 cup cinnamon sugar

IRECTIONS: D

of biscuits and take each one separately and poke a little hole in it.

3. out and drain on a paper towel. While still warm, place them in

HEFS’ NOTES:

1. Open a can2. Place in hot oil until one side is a little brown. Use wooden tongs and flip them

over to brown the other side. Take thempowdered sugar or cinnamon.

C won't get any. Eat them fast or you

Notes:

Dish it Outdoors – Resources & Recipes for the Outdhttp://www.nlc.scouts.ca/resources/diorb


oor Cook

Bacon and Eggs in a Pita Pocket Serving: 2 Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 10 minutes INGREDIENTS: 3 strips bacon or sausage 2 eggs 2 pinches grated Parmesan 2 tablespoons salsa 2 pita pockets Dry onion soup mix

orseradish H DIRECTIONS:

Fry the bacon and cut into pieces 1. when done.

3. n and top with cheese.

CH TES:

2. Fry the eggs in the bacon and then add the onion soup mix. Line toasted pita with a spoon of salsa and horseradish, then fill with eggs and baco

EFS’ NO

his is an excellent new way to enjoy breakfast.

Time:

T Skillet Breakfast Serving: 6 – 8 Prep Time: 20 minutes Cook Time:

otal T INGREDIENTS: 1 bag of hashbrowns

IRECTIONS:

8 eggs Cooking oil D

ooking oil in skillet to cover bottom. Add hashbrowns ell.

ggs are done.

1. Put enough c2. Add eggs to skillet and mix w3. Cook until e CHEFS’ NOTES: Serve this with either tortilla or pita pockets. Cook some bacon or sausage longside,

ite the hearty camping breakfast.

ooutes

and you have qu Sunrise Spuds Serving: 1 Prep Time: 5 minutes

k Time: 5 minutes CTotal Time: 10 min NGREDIENTS:I InG

stant mashed potato flakes rated or powdered cheese ehydrated onion recooked bacon bits

Ziploc bag

DP

Notes:



DIRECTIONS: 1. Before camp, measure out 3/4 to 1 cup of potato flakes into a Ziploc bag. Add

acon. Seal the bag airtight. hot water and stir until a consistency of mashed potatoes is ht out of the bag!

cheese, onion, and b2. At camp, slowly add

achieved. Enjoy it rig CHEFS’ NOTES:

ackpacking, and no clean up!

inutes

This high energy recipe is great for b Biscuit on a Stick Serving: 2 - 5 Prep Time: 10 mCook Time: Total Time: INGREDIENTS:

IRECTIONS:

1 can biscuits squeeze butter 1 stick

D uit with your hands so that it becomes elongated and about one

Wrap it tightly around the end of your stick and pinching it as you go to insure stick while cooking. When done wrapping, the biscuit should

s of the stick. fire until golden brown. Pull it off the stick, pour butter down tick, and enjoy.

1. Roll out a biscinch thick at the center.

2.that it stays on the

six inchetake up about3. Heat over the camp

the hole left by the s Variation: Pour butter arounfavorite jelly insid

d the outside of the biscuit and sprinkle sugar on it, then pour your ry messy, but………

a Bag erving: 1

nutes o

GREDIENTS:

e. It is ve Omelets in SPrep Time: 5 miCo k Time: 5 minutes Total Time: 10 minutes IN

iced sweet pepper

S:

2 eggs Diced ham (lunchmeat kind) Diced onion D DIRECTION

zer bag and put in all the ingredients they want in their

cramble" their omelet by squishing the bag with their hands xed.

ing water, place the bags (one or two at a time) and large spoon for 4-5 minutes, until you think the eggs

per plate, and you have breakfast! No mess, no fuss, ids.

1. Take a large Ziploc freeomelet.

2. Each person will "suntil it is all nicely mi

3. Next, in a large pot of boilmove them around with a are done.

4. Pour the omeleand lot's of fun f

t onto a paor k

Notes:



ota

Eggs in a Hat Serving: 2 Prep Time: 10 minutes Cook Time:

l Time: T INGREDIENTS: slices of your favorite bread 4

4 eggs 4 slices of ham or Canadian bacon

se

:

4 slices of chee DIRECTIONS

ur skillet or griddle over LOW heat. Also, be sure to grease the pan up well!

a round cookie cutter or a drinking glass, cut out a hole in the ur bread, being careful not to break the crust. It will still work if the just not as well.

e the bread in the skillet and lightly toast it on both sides. 4. Crack an egg into the hole in the bread and cook until the egg white is almost

ver and put a slice of cheese and then a slice of ham.

1. Warm yo

2. Using either center of yocrust breaks,

3. Plac

solid. Flip o5. Serve when cheese is melted.

CHEFS’ NOTES: the bread that was leftover from cutting the circle out in a beaten egg and make nch toast out of it.

DipFre

Ora

nge Eggs Serving: 1 Prep Time: 2 minutes Cook Time: 2 - 5 minutes

otal Time: 4 - 7 minutes T INGREDIENTS: 1 orange 2 eggs Salt and pepper to taste

DIRECTIONS:

half to make a shell.

head and eat the orange. of orange.

he middle of coals and cook until done. Take out the egg to eat and ay.

1. Cut orange in2. Go a3. Break egg into the middle4. Place in t

throw the shell aw

Chef’s Notes: You can substitute an onion for the orange. It gives the egg a very nice flavour

.

Notes:



Breakfast

5 minutes 5 minutes

Hillbilly Trash Serving: 6 Prep Time: 30 minutes Cook Time: 1Total Time: 4

INGREDIENTS: 1 bag shredded hash brown 6 eggs 1 lb sausage or ham, cooked 1 medium onion, chopped 2 cups shredded sharp cheese

nd pepper

Seasoning salt aRed, yellow, or green peppers, optional

DIRECTIONS: Take an aluminum foil cooking bag sprayed with Pam, sprinkle with seasoning salt and put some pats of butte

1. r in the foil bag.

ll ingredients into

3. ome salt and nd a bit more butter on top of the hash brown

mixture. inum cooking bag on a preheated grill (medium heat) and turn

s.

:

2. Open a bag of hash browns, beat eggs, chop onions, pour athe bag of hash browns, and mix by squeezing. Pour the mixture into the foil cooking bag and spread out. Add spepper, more seasoning salt, a

4. Place the alumthe bag every five minutes. The bag will start to puff and you can open it to check for donenes

CHEFS’ NOTES

asy to make, and you can add whatever you want, and clean up is easy.

Bagels

Prep Time: 5 minutes utes

: 10 minutes

This is so e Super Simple BreakfastServing: 1 bagel each

Cook Time: 5 minTotal Time INGREDIENTS: Bagels

or other deli-meat Smoked turkey Sliced cheese DIRECTIONS: 1. Open up a bagel, pile on some deli-meat, add a slice of cheese, and top with

the other half of the bagel. 2. Wrap each bagel in foil and warm it up on the grill or beside the campfire.

Notes:



Scotch Eggs Serving: Prep Time: Cook Time: Total Time:

INGREDIENTS: English muffin 1 egg Butter or margarine DIRECTIONS: 1. Cut silver dollar size hole in an English muffin. Butter both sides.

ry both sides, slowly until cooked.

ggs

ING

2. Place on griddle. Place egg in hole. F

Real Scotch EServing: Prep Time: Cook Time: Total Time:

REDIENTS: Hard-boiled egg Ground sausage

adcrumbs Bre

S

INGRE

DIRECTIONS: 1. Take a Hard Boiled Egg and mold a shell of ground sausage around the egg.

. Roll in breadcrumbs and Bake 25-30 minutes in a reflector oven or Dutch oven. 2Rotate as needed.

Ann of Palfreyman Dick's Hash

erving: Prep Time:

e: Cook TimTotal Time:

DIENTS:

IRECTIONS:

2 potatoes 1 can chunk Ham 1 egg Shortening/margarine D

. Pre-cook 2 potatoes with skins on. Wrap in foil for trip. At camp: melt shortening in fry pan and slice the potato for frying.

. After browning add chunk ham and egg. Cook until egg is done. Salt and pepper to taste.

HEFS’ NOTES:

1

2

C

se dried hash brown potatoes on long trips

ick Ross

U D

Notes:



s 2 (6 – 8” cakes)

minutes minutes 0 minutes

Campin' CakeServing: 1Prep Time: 5Cook Time: 5Total Time: 1

INGREDIENTS: 3 cups all purpose flour

eal er

3 Tbsp sugar

ilk

NS:

1 cup corn m2 Tbsp baking powd

1 tsp salt ¼ cup oil 4 eggs M DIRECTIO

ry ingredients. , oil, and enough milk to make a fairly thin batter (3 cups?). Let it sit for es and the batter will thicken up once the corn meal soaks up some of

n or griddle, Pam spray or bacon grease. Cook until the bubbles n't fill back in and they start to dry out around the edges. for another minute or so. Top to your liking. Add fruit if you wish.

S:

1. Mix all d2. Add eggs

3-4 minutthe milk.

3. Use frying pabreak and do

4. Flip and cook CHEFS’ NOTE I almost didn't cookbook. A few

share this. This recipe has evolved from an old Betty Crocker

tea ee and go sit in front of the fire and take in the outdoors.

fast

S:

things have been changed over the years of camping. Try them at home a few times first and get comfortable with the recipe. I always mix up a dry batch and take them in an air tight bowl when I camp. When you are done, take a

ming hot cup of coffs Pita Pocket BreakServing: 6 Prep Time: Cook Time: Total Time: INGREDIENT

k, turkey or ground beef) minced

tional ed

DIR

1 lb sausage (por1 medium onion, 2 Tbsp Olive oil, op1 clove garlic, minc1 bell pepper, diced 12 eggs, beaten 1 jar salsa 6 Pita breads, medium

ECTIONS: 1. 2. drain fat, saving 2 Tbsp. Stir in onion, garlic, pepper, sauté with

s are scrambled.

TES:

Pre-heat Dutch Oven (@12 coals on the bottom). Brown sausage sausage.

3. Add eggs, sausage fat and cook together until egg. Spoon into Pita Pockets top with salsa to taste. 4

HEFS’ NOC rown sausage and sauté garlic onions and peppers in advance, refrigerate or eeze in Ziploc bags.

Bfr

Notes:



reakfast

Mountain Man BServing: 6 Prep Time: 30 minutesCook Time: 40 minutesTotal Time: 75 minutes

INGREDIENTS: ½ lb bacon (or pre-cooked sausage)

otatoes ddar

gs of salsa (optional)

TIONS:

1 med onion 2 lb bag of hash brown p½ lb grated che1 dozen eg1 small jar DIREC 1. Pre-heat 12" Dutch oven. (@ 12 – 15 coals on top & 6 – 9 coals on bottom)

and onion into small pieces and brown in the bottom of the DO until

4. the eggs in a separate container and pour the mixture over the hash

5. until eggs

. Cover and cook for an additional 3-5 minutes. uiche. (Real men don't eat quiche but I sure get lots of

2. Slice bacononions are clear.

3. Stir in the hash brown potatoes and cover; remove cover and stir occasionally to brown and heat potatoes (15-20 minutes) Scramblebrowns. Cover and cook until eggs start to set. (10 - 15 minutes) Sprinkle grated cheese over egg mixture, cover and continue heating are completely set and cheese is melted.

67. Slice and server like q

requests to cook up the Mountain Man.) CHEFS’ NOTES: 1. Optional: cover cheese/egg mixture with a small jar (~ 1 cup) of SALSA. 2. Cooking times will vary with the weather and your state of awake but it’s almost

impossible to screw up.

zza

Total Time:

Breakfast PiServing: Prep Time: Cook Time:

INGREDIENTS: Biscuit Dough, pre-made from the store or homemade if you have the time

e, your preference or all three

S:

Eggs Ham, bacon, and sausagCheese DIRECTION

ough thin a spread it over the bottom of the Dutch oven so none of the oven can be seen.

ll layer of scrambled eggs over the dough. r all on top of the eggs if you

4. cheese over that and cook for 10 to 15 minutes.

chi Kinta Lodge in Meridian, Mississippi. Credit to Troop 29 of Union, Mississippi.

1. Stretch the biscuit d

2. Pour a sma3. Add your preference of ham, bacon or sausage o

use bacon pre-cook it. Spread the

Submitted by the Lodge Staff Advisor for the Ashwan

Notes:



6

Hash Mess with Eggs Serving: 4 –Prep Time: 15 minutes Cook Time: Total Time: INGREDIENTS: 1 lb ground beef 1 bag frozen, cubed hash browns

ste

green pepper, chopped d

2 sticks butter Salt and pepper, to ta6 large eggs ½ cup milk 1½ onion, choppe5 – 8 mushrooms, sliced thin 1 cup shredded cheddar

DIRECTIONS: Make this at home a day ahead and bring it w1. ith you. Fry hamburger until done.

g. The kids eat it with Ketchup; us

CH

Add vegetables and mix together with seasonings in a 9x13 cake pan. Top with cheese. Cover with foil.

2. At the campsite, mix eggs and milk and pour over top of hash mess and cook until eggs are done. Very good and fillinadults use salsa and sour cream.

EFS’ NOTES:

You can also cover the pan with foil and set it on rocks in the embers. Just really u do the embers thing!

erv

:

S:

butter the pan, if yo Super Simple Breakfast Burritos

ing: SPrep Time: Cook Time: Total Time INGREDIENT

browned over open fire – 10 eggs beaten

r cheese

ortillas

DIRECTIONS:

1 lb. Sausage81 pg. Grated cheddaSalt & pepper to taste Flour tMargarine

as in margarine in skillet. Remove.

usages, and roll up into

1. Brown tortill2. Add seasonings to eggs. Pour into skillet, cook one side, turn over, and sprinkle

with grated cheese. 3. When cheese melts, place on tortillas, add browned sa

burrito.

Notes:



ages for 30 Serving: 30

Cook Time:

Oven Pancakes & Saus

Prep Time:

Total Time:

INGREDIENTS: 6 eggs

sugar

rk etc.

3 cups milk (or substitute) 3 ¾ cups flour 3 Tbsp. Baking powder 1 Tbsp. White 1 ½ tsp. Salt6 Tbsp. Melted shortening Sausages – beef, po DIRECTIONS: 1. Beat eggs and milk together until fluffy

r dry ingredients

4.

6.

7. Bake, Broil, or fry at camp only until brown and heated through

2. Sift togethe3. Add dry ingredients and shortening into milk mixture

Beat until smooth, pour into greased cookie sheets and bake for 15 minutes @ 450 F

5. Poke sausage casing with knife or toothpick to allow grease to boil away Place sausages in pot of boiling water to boil away excess grease and fully cook meat

CHEFS’ NOTES: Steps 5 & 6 can be pre-done at home before your camp or outing. Refrigerate or

eeze until needed.

Maple-Stewed Apples ble

Total Time:

INGREDIENTS:

fr

Serving: variaPrep Time: Cook Time:

cut-up slices (1 cup for 3 servings) ings)

Butter, optional (1½ tsp. for 3 servings)

DIRECTIONS:

Dried apple slices orMaple syrup (1 Tbsp for 3 serv

1. Measure the amounts of apples you want to prepare, and then bring half that measure of water to a boil (for example, use ½-cup water for 1 cup dried apple

2. Add the dried apples. 3. Add maple syrup, in the approximate ratio of 1-Tbsp. syrup per cup of dried

minutes. 4. Cover, remove from heat and Let stand 5 or 10 minutes. . Stir in a pat of butter, using the ratio of half the amount of syrup (for 1 Tbsp.

syrup, use ½ Tbsp. butter, which equals 1 ½ tsp.)

HEFS’ NOTES:

slices).

apples. Return to boiling and reduce heat; simmer, stirring occasionally, for about 3

5

C This simple recipe can be easily adapted to the number of campers in your group.

erve over pancakes, hot cereal, or French toast; or as a side dish with eggs, bacon nd toast or biscuits.

Sa

Notes:



ancakes

Banana-Buttermilk Pancakes Serving: 8 PPrep Time: Cook Time: Total Time:

INGREDIENTS: Home packing/preparation:

e at supermarkets or health-food stores). or or blender,

Chop banana slices until the largest chunks are no larger than corn kernels. Place in a small plastic bag and seal with a twist-tie. Combine in a quart plastic zipper bag: ¾ cups all-purpose flour

2 Tbsp. dry buttermilk powder 2 tsp. Sugar

owder s

opped banana

½ cup dried banana slices (availablIn food process

¼ cup powdered egg

½ tsp. Baking p¼ t p. Nutmeg The small sealed bag with the ch

DIRECTIONS: amp: At c

boil. 2. Cook, stirring frequently, until mixture thickens to the consistency of oatmeal,

about 5 minutes.

4. Stir in ½ cup cold water. 5. Combine banana mixture with dry ingredients in a bowl; stir just until moist. If

cant ¼ cupfuls onto hot, lightly greased griddle or frying pan; when surface begins to bubble, flip and cook second side.

7. Serve with syrup, jam or Maple-Stewed Apples

ench Toast Serving:

Cook Time: Total Time:

1. In a small pan combine chopped banana with ¾ cup water and bring to a

3. Remove from heat and let stand for 5 or 10 minutes.

batter is too thick, add a little additional water. 6. Pour batter by s

ed FrBanana Fill

Prep Time:

INGREDIENTS: 1 loaf of un-sliced French Bread 1 loaf of bread

¼ cup brown sugar ¼ cup pecans (can be omitted) 3 large eggs

¼ c

2 bananas

¾ cups milk ½ tsp. Vanilla

up unsalted butter

DIRECTIONS: 1. Start with the loaf of un-sliced French bread. Slice the bread into pockets. Don’t

use the ends. Start slicing the first slice all the way through the loaf, the second only ¾ of the way (to make a place to stuff your bananas) through, the third all

h and so on. This makes a slice that is hinged. the way throug2. Peel and slice your bananas. Lay the bananas in the pocket, and sprinkle brown

sugar/nut mixture on top.

Notes:



and vanilla. Dip each French toast piece into egg skillet with melted butter.

dd more butter if it runs low. It is best to cook these in a to keep the butter from smoking, so keep warm in oven if you are

r a crowd.

3. Mix together your eggs, milk, mixture and place into

4. Fry until brown. Asmaller skillet

ocooking f CHEFS’ NOTES: Enjoy these wonderful banana toasts with powdered sugar, maple

Serving: 2-dozen puffs

minutes

syrup, or even whipped cream. Rose Hill Inn, Versailles, Kentucky Cinnamon Puffs

Prep Time: 15 minutesCook Time: 20 – 25 minutes Total Time: 40 INGREDIENTS: 1/3 cup unsalted butter, softened ½ cup sugar

ll-purpose flour

¼ ts

1 egg 1½ cups a1½ tsp. Baking powder ¼ tsp. Salt

p. Nutmeg ½ cup milk DIRECTIONS:

Place butter, sugar, and egg in a food processor o1. r blender and mix. In a bowl,

. Bake at 350 degrees for 20 to 25 minutes or until golden brown.

TS:

sift together flour, baking powder, salt and nutmeg. Add dry ingredients and milk alternately to the batter.

2. Fill greased miniature muffin tins two-thirds full. 3

Coating INGREDIEN

r on butter

1/3 cup suga1 tsp. Cinnam¼ cup melted

DIRECTIONS: 1. Combine sugar and cinnamon.

ffins in melted butter, then in sugar-cinnamon mixture.

Serving: 2 minutes minutes

Total Time: 30 minutes

2. Roll hot

mu

Cinnamon Rice

Prep Time: 10Cook Time: 20

INGREDIENTS: 1-cup long-grained converted rice 1 tsp. Cinnamon 2-½ cups water ½ Tbsp. Sugar (to taste)

¼ ts Tbsp. Margarine

Notes:

¼ cup raisons p. Salt

1



DIRECTIONS:

Dry milk – reconstituted

1. Heat water to boiling. Add rice mixture and lower heat. Cook until rice is tender. 2. Add margarine and milk. Serve. CHEFS’ NOTES: This may be prepared ahead of time by combining all ingredients except the margarine and milk and storing in a bag.

ook" by Margaret Cross and Jean Fiske

asserole

Cook Time: 45 minutes

Recipe From: "Backpacker's Cookb Diane's Breakfast CServing: 6 – 8 Prep Time:

Total Time:

INGREDIENTS: ¼ cup flour ¼ tsp. Salt ¼ cup melted butter

2 cups Monterey Jack cheese - grated ns at the discretion of the cook:

uant sauce ¼ cup chopped green pepers

onions

DIR

4 eggs beaten 1 cup cottage cheese

Optional additio¼ cup of piq

¼ cup chopped¼ cup chopped ham

ECTIONS: 1. Pour into 6" x 10" pan at 375° about 45 minutes.

HEFS’ NOTES:C en Tomatoes or a Grits casserole is a nice accompaniment. This can also

night before. Just put in the oven in the morning, but for best mmediately as this is similar to a soufflé.

by the innkeepers at Berea's Shady Lane Bed & Breakfast.

ters

utes utes

Fried Grebe prepared the results, serve i This recipe furnished

Pineapple FritServing: variable

rep Time: 10 minutes PCook Time: 10 minTotal Time: 20 min DIRECTIONS: 1. Mix pancake mix as usual but use juice from a can of pineapple chunks for the

ed pineapple chunks once the batter is made. 2. Cook on a hot griddle on in cast iron pan as normal.

rup or remaining pineapple juice.

liquid. Add the drain

3. Serve with sy

Notes:



Oatmeal Soufflé'

Total Time:


INGREDIENTS:

Cup milk 12 Tbsp. Butter

cups quick cooling oatmeal ¾1/3 cup low fat cream cheese ¼ tsp. Salt ½ cup chopped walnuts

sugar

3 eggs, separated

S:

½ cup brown½ tsp. Nutmeg ½ tsp. Cinnamon

½ cup raisons DIRECTION

325 degrees F. Butter and sugar a 1½ quart soufflé' dish or

into a small saucepan and heat until barely boiling. ntly. Cook the oatmeal until thick, stirring

nd add cream cheese, salt, sugar, nutmeg, and cinnamon. ooth the mixture.

htly and slowly add them to the oatmeal, stirring constantly. walnuts.

6. Beat the egg whites until stiff. Gently stir and fold the whites into the oatmeal mixture.

7. Don't over fold. 8. Spoon mixture into soufflé' dish. Bake 35-40 min. or until the soufflé' is set.

th milk. Peanut-Butter Waffles or Pancakes

erving: Prep Time:

ook Time:

1. Preheat oven to casserole.

2. Put milk and butter3. Slowly add the oatmeal, stirring consta

often. 4. Remove from heat a

Stir briskly to blend and sm5. Beat the 3 yolks slig

Stir in raisins and

9. Serve warm wi

S

CTotal Time: INGREDIENTS: 3 – 4 Tbsp. Peanut butter

DIRECTIONS:

3 – 4 Tbsp. Hot water

1. Blend 3 or 4 tablespoons of peanut butter with an equal amount of hot tap

2. e. water. Stir with a table fork in a cup. When smooth, add it to your favorite waffle or pancake batter recip

CHEFS’ NOTES: These are just wonderful with the flavor of maple syrup.

he Frugal Gourmet Cooks American - Jeff Smith, Avon Cookbook

T

Notes:



Oh, Idaho! Breakfast Potatoes

Total Time:


INGREDIENTS: 2 large (approx. 1 lb.) russet potatoes, peeled and cut into ½ inch cubes

l sesame oil

sed d cumin

lies, stemmed, seeded, and finely chopped d fresh cilantro (coriander)

ste ared Salsa

corn tortillas (optional) DIRECTIONS:

1 Tbsp. Orienta3 med. Onions, chopped 6 cloves garlic, minced or pres2 tsp. Groun3 Tbsp. Lime juice 3 fresh Jalapeño chi2/3 cups choppeSalt & pepper to taHomemade or prepWarm flour or

h heat. well.

il is hot, add onions and garlic. Stir often until onions are limp, about 10

4. to 2 minutes.

ns from pan bottom, so uncooked egg can flow beneath. are set as firmly as you like. Scoop onto plates and season

awaiian Breakfast Sausages

Prep Time: 15 minutes 0 minutes 5 minutes

INGREDIENTS:

1. Pour 1 inch water into a 2 to 3-quart pan. Add potatoes, cover, and bring to a boil over hig

2. Simmer until potatoes are tender when pierced, 10 to 12 minutes. Drain3. Meanwhile, pour oil into a 10 to 12-inch nonstick frying pan over medium heat.

When ominutes. Add chilies, cilantro, and cumin; stir often for 1

5. Mix potatoes and limejuice with ingredients in pan, then spread out to make rather level.

6. Pour eggs over potatoes; as they cook, use a wide spatula to scrape and lift firm portio

7. Cook until eggsportions to taste with salt, pepper, salsa, and accompany with tortillas.

HServing: 6 – 8

Cook Time: 2Total Time: 3

sausages

1 can Pineapple Chunks

1 Tbsp. Cinnamon

12 – 16 breakfast

½ cup honey

DIRECTIONS: Brown sausages on all sides in a 1. large pan. Add pineapple, juice and all,

2. Cook over open fire for 15 – 20 minutes or until sausages are glazed. cinnamon and honey.

CHEFS’ NOTES: This serves well with pancakes, and is great with that early morning smoky fire.

Notes:



Serving: 6

Omelet in a Pita

Prep Time: Cook Time: Total Time:

INGREDIENTS: 3 pita bread 125 ml. canned mushrooms 125 ml. Chopped ham 125 ml. Chopped green onions

ded

15 ml. Water

k or cheddar cheese

DIRECTIONS:

15 ml. Margarine, divi3 eggs separated

2 ml. Dry mustard 1 ml. Salt 125 ml. Shredded Monterey Jac

read in foil and heat at 160 degrees C for 7 - 10 minutes.

tes. gg

whites until stiff; fold into yolk mixture. 4. Gently fold mushroom mixture and cheese into eggs. 5. Heat 5-ml margarine in frying pan. Add half of egg mixture to frying pan and

ining egg mixture.

Sausage Biscuits

reCook Time: Total Time: INGREDIENTS:

1. Wrap pita b2. In non-stick frying pan sauté mushrooms, ham, and green onions, in 5 ml

margarine for 2 minu3. Beat together egg yolks and water, dry mustard, salt and pepper. Beat e

cook, turning once. Keep omelet warm. Repeat with remaRemove Pita and cut in half. Cut each omelet in thirds and place each third in ½ pita. Enjoy.

Serving: p Time: P

1 lb. whole hog sausage, mild 2 Cups Flour 4 tsp Baking Powder 4 Tbsp shortening 1 egg 2/3 Cup milk DIRECTIONS: 1. Preheat oven to 400 degrees. 2. Sift together: 2 cups flour, 4-tsp. baking powder, 1-tsp. salt. 3. Cut in 4 Tbsp shortening with the side of your spoon. 4. Beat together: 1 egg and 2/3 cup milk. Mix with dry ingredients. Divide dough

into 2 balls. Turn out on floured board and roll to ¼ inch thick. 5. Spread raw sausage (1/2 lb.) on dough. Roll up jellyroll style and cut into ½ "

slices. Repeat with second ball of dough and other ½ lb. of sausage. 6. Place biscuits on ungreased cookie sheet and bake at 400 degrees for 15

minutes. CHEFS’ NOTES: These freeze well and can be reheated as needed.

Notes:



Scrambled Egg Pizza Serving: 4 Prep Time: Cook Time: Total Time: INGREDIENTS: 8 eggs 2 slices salami or other cooked meat julienne 125 ml. sour cream 2 ml. salt 1 Tomato, sliced 2 ml. Tabasco sauce 125 ml. shredded Swiss cheese 1 ml. pepper 125 ml. grated Parmesan cheese 2 ml. Margarine 2 ml. Oregano leaves 2 green onions, thin sliced DIRECTIONS: 1. Beat together eggs, sour cream, salt, Tabasco sauce, pepper until blended. 2. Melt margarine in a Cast Iron frying pan over Medium or low heat. Add onions

and sauté. 3. Add egg mixture. With a wide spatula, gently lift cooked portion from bottom,

letting liquid egg flow underneath. 4. When eggs are soft set, add meat and tomato. Sprinkle with Swiss and

Parmesan cheese and Oregano. 5. Heat just until cheese is melted. Cut in wedges and serve hot Source: The Barbecue Chef "Blue" Northwestern Utilities limited Pg. 9 Oatmeal Supreme Serving: variable Prep Time: 5 minutes Cook Time: 20 minutes

nutes

S:

Total Time: 25 mi

INGREDIENT (enough for troop)

te) on (to taste)

ste) Chocolate chips (enough to create swirl effect in oatmeal)

Quaker Oats OatmealBrown sugar (to tasCinnamRaisons (to ta

DIRECTIONS: 1. Make Oatmeal as per directions on container to desired thickness.

colate Chips to taste and

Notes:

2. Fold in Brown Sugar, Cinnamon, Raisons, and Chothen step back and watch it disappear.

148th Lancaster Park (Now 38th Garrison) Edmonton, Alberta



Fruity Rice

Prep Time: Cook Time: Total Time: INGREDIENTS:

Serving:

1 cup Minute Rice ½ tsp. Cinnamon 1 – 2 Tbsp. Brown sugar

t cocktail, drained

DIRECTIONS:

1 can Frui½ tsp. Salt ¼ cup raisons

1. Drain liquid from canned fruit into a measuring cup and add water to make up 1

cup of liquid. 2. Put all ingredients including liquid into a saucepan. Heat quickly. Stir often until

bubbly. Cover and remove from heat, and let sit for 5 minutes. 3. Serve with Milk. Welsh Cakes Serving: Prep Time: Cook Time: Total Time: INGREDIENTS: 1½ cups flour ½ tsp. Salt ½ cup sugar 1 ½ tsp. Baking powder 1 tsp. Nutmeg ½ cup margarine Pinch of cinnamon 1 egg ½ cup Orange Juice 1 cup currants (can be replaced with raisons) DIRECTIONS: 1. Mix the dry ingredients together and then cut in the egg, orange juice and

currants using 2 table knives until a very stiff batter is formed. 2. Roll out and cut into cooking sized pieces. 3. Fry in a cast iron skillet with a small amount of grease. Turn when browned on

one side. 4. Eat Hot.

Notes:



Hot Peach Crumble Serving: Prep Time: Cook Time: Total Time: INGREDIENTS:

biscuits r

n of peach slices, drained e

1 Tbsp. Lemon Juice

4 Shredded Wheat ½ cup brown suga½ tsp. Cinnamon ½ cup chopped nuts 1-17 oz. Ca¼ cup margarin

DIRECTIONS: Melt margarin1. e in a cast iron pan. Add sugar, nuts, lemon juice and cinnamon.

3. Heat until warm. If it’s too dry, add some of the peach juice.

CHEFS’ NOTES:

2. Place biscuits in a single layer around the pan and put peach slices on top of biscuits.

orks with Sugared Mini-Wheats but reduce the brown sugar or it will be

kfast Skillet Serving: 6


This also wtoo sweet. SPAM Brea

Prep Time:

INGREDIENTS: 2 cups frozen diced or shredded potatoes

ion er cut into 1” strips

. Red or yellow pepper cut into 1” strips

1 (12oz.) can Spam, cut into Julienned strips 1 (8oz.) carton frozen fat-free egg product or 4 eggs

il leaves

¼ c

DIR

½ cup chopped on¼ Med. green pepp¼ Med2 tsp. Oil

¼ tsp. Dried bas6 drops hot pepper sauce

up shredded cheddar cheese Salt and pepper to taste

ECTIONS: n-stick skillet, cook potatoes, onion, and peppers in oil over medium-

high heat for 5 minutes, stirring constantly. 2. Add SPAM; cook and stir 5 minutes.

. In small bowl, combine egg product, basil, salt, pepper, and hot pepper sauce; blend well. Pour over mixture in skillet. Cover and cook over medium-low heat for 8 – 12 minutes or until set.

. Sprinkle with cheese; remove from heat.

1. In large no

3

4

Notes:



ble

Cook Time:

Breakfast Ham ScramServing: 6Prep Time:

Total Time:

INGREDIENTS: ¼ cup butter or margarine 2 cups (12oz.) chopped ham

en onions

½ cup sour cream rmesan cheese

½ tsp. Black pepper s split, toasted, and buttered

2 Tbsp. Sliced gre8 eggs, beaten

2 Tbsp. Grated Pa½ tsp. Salt

3 English muffin DIRECTIONS:

In large s1. killet, melt butter. Add ham and green onion. Cook over medium-high

2. In bowl, beat together eggs, sour cream, Parmesan cheese, salt, and black ham mixture. Cook without stirring, until mixture begins to set on

spatula across bottom of pan to form large curds. Continue cooking until eggs are thickened but still moist; do not stir constantly.

toasted English muffin halves.

akfast Casserole

Prep Time: 15 minutes Cook Time: 45 minutes

nutes

heat, stirring constantly until onion is tender.

pepper. Add tobottom.

3. Draw a

4. Serve immediately over German BreServing: 4 – 6

Total Time: 60 mi INGREDIENTS: 3 Tbsp. (45ml) butter 2 cups (475ml) diced or shredded potatoes 1 cup (225ml) onions Salt to taste

cheddar cheese

1 cup (225ml) cubed ham 2 Tbsp. (30ml) milk ½ cup (125ml) grated sharp6 eggs 1 tsp. (5ml) black pepper

DIRECTIONS: 1. In heavy skillet melt the butter. Add potatoes, onions and salt. Stir until well

coated. Cover and cook, stirring occasionally until potatoes are tender. Stir in

3. es.

utes.

CHEFS’ NOTES:

the Ham cubes. 2. Preheat Oven to 350 F (175 C).

In a small bowl, beat the eggs, salt and pepper, then pour over the potato mixture. Bake for 10 – 15 minut

4. Sprinkle cheese over the top and bake for 5 more min

The best way to do this is pre-cook the potatoes and ham, then refrigerate. In the morning, pour the eggs over the top and bake until eggs are set.

Notes:



Apple German Pancakes Serving:

Cook Time:

Prep Time:

Total Time:

INGREDIENTS: 9 X 9 Pan ¼ cup melted butter or margarine ½ cup sugar ½ tsp. Cinnamon 1 dash nutmeg 2 sliced apples 4 eggs ½ cup flour 1 Tbsp. Sugar 1 ¼ tsp. Baking powder

½ tsp. Vanilla 1 tsp. Nutmeg

Lar½ cup melted butter or margarine 1 ¼ cups sugar 1 ¼ tsp. Cinnamon 2 ½ tsp. Nutmeg 8 sliced apples

1 ¼ cups flour

2 ½ cups milk 1 ¼ tsp. Vanilla

DIRECTIONS:

1-cup milk

ge Pan 12 X 20 Approx.

10 eggs

2 ½ Tbsp. Sugar 3 ¾ tsp. Baking powder

2 ½ tsp. Nutmeg

1. Gently combine eggs, flour, sugar, baking powder, milk, vanilla, and nutmeg. 2. Melt Butter or Margarine in Pan. Combine (first amounts) sugar, cinnamon, and

nutmeg. Sprinkle over margarine. 3. Top with sliced apples. Pour batter over apples and topping.

temperature to 350 F, and then bake ned.

Granola to Go Serving: variable

CooTot DIRECTIONS::

4. Bake in 425 F oven for 15 minutes, lowerfor another 10 minutes until puffy and brow

Prep Time: 2 minutes k Time: 0

al Time:

1. Place the contents of a box of Granola into a zip-lock type plastic bag.

Leave the box at home. 2. Mix instant Milk with cold mountain water the night before and chill in a cold,

bubbling mountain stream. 3. Add the cold milk to the Granola the next morning, top with cinnamon sugar

and eat.

Notes:



Eggs & Cheese Bake

INGREDIENTS:

Serving: 4Prep Time: Cook Time: Total Time:

50ml) grated cheese

8 large eggs alf-and-half

DIRECTIONS:

1 ½ cups (3¼ cup (60ml) sliced onion

2/3 cups (150ml) h

heat oven to 350 F (175 C). Spray the bottom and sides of an 8” by 8” by 2”

ish with cooking spray. lf the cheese and the onion over the bottom. Make 8 slight

eese/onion layer. he eggs one by one, each over their “nest”. Pour the half-and-half over

nd then sprinkle the remaining cheese. 4. Bake the dish until the eggs are set; about 20-25 minutes. . Serve hot.

Prep Time:

1. Pre-baking d

2. Sprinkle haimpressions in the ch

3. Break tthe eggs a

5 Breakfast Cake Serving:

Cook Time: e: Total Tim

INGREDIENTS: Bisquick

es or other fruit 8 oz. blueberri2 cups Bisquick Mix

ilk 2 Tbsp. Dash of cinnamon Water DIRECTIONS:

¼ cup powdered msugar

r to make a thick

3. Cover and cook until batter becomes a cake.

Serving:

Cook

ING

1. Heat fruit in large pan. Mix dry ingredients with enough watebatter.

2. Drop large spoonfuls of batter onto fruit. If you pour, the batter will push the fruit to the sides.

True Grits

Prep Time: Time:

Total Time:

REDIENTS: 1/2 1 T cDas

Notes:

cup Instant Grits . Ba on Bits h of Molly McButter



DIRECTIONS: 1. Boil Water; add grits, Bacon Bits, Molly McButter....

n attitude.

ES:

2. Eat with a CHEFS’ NOT

r cooked egg as well.

Total Time:

Add cheese o Vienna Toast Serving: variable Prep Time: Cook Time:

INGREDIENTS:

ices bread 2 sl

2 eg

¼ c

Jam gs

1 tsp. sugar up milk

Cinnamon Powder sugar DIRECTIONS:

a Jam san1. Make dwich. Beat 2 eggs per person (4 pieces of toast). Add a little namon, milk, and water.

wich in egg mixture, fry like French toast. dwich in powder sugar.

elet ariable

sugar, cin2. Dip sand3. Dip fried

san

New Mexico OmServing: vPrep Time: Cook Time: Total Time: INGREDIENTS: Eggs Ground sausage

Che

DIR

Green pepper Onion

ese

ECTIONS: 1. Sauté onions and green pepper and brown the ground sausage. Break the eggs

into the mixture and scramble. se last, melt and serve.

ining Center

Notes:

2. Add chee Philmont Tra



ter Breakfast

P

Sam's BullfighServing:

rep Time: Cook Time: Total Time: INGREDIENTS:

, or jam

oked, crumbled sausage Beaten eggs

ed chilies (mild or hot)

CTIONS:

1 lb. cornmeal 2 quarts water Syrup, honey1 tsp. salt 1 pound of co

1 small can of dic DIRE

e as the Kansas Fly Pie, however, you skip the raisins. Instead, add 1 cooked, crumbled sausage and 1 small can of diced chilies (mild or well and follow the cooking directions of Kansas Fly Pie. ith Salsa.

Ed Bailey

o

1. Sampound ofhot). Mix

2. Serve w

Sure Syrup Serving: Prep Time:

o k Time: CTotal Time: INGREDIENTS: 1 cup packed brown sugar

rine

1-cup water 1 Tbs. Marga

DIRECTIONS: 1. Mix and simmer until sugar dissolves. Watch it. Don't Burn it.

S: CHEFS’ NOTE

ple juice instead of water, Maple flavoring, ½ tsp. cinnamon, or Heat together up and Jam.

o

GREDIENTS:

Use apKaro Syr

Corn Cakes Serving: 3 Prep Time: 10 minutes

o k Time: 10 minutes CTotal Time: 20 minutes IN

slices of bacon can corn niblets eggs cup flour tsp. Salt epper to taste

313½½P

Notes:



DIRECTIONS: 1. Cook Bacon until crisp. Break it up and add to the can of corn, 3 eggs, ½ Cup

sp. salt and pepper to taste. corn juice to mix the batter and cook on hot grill as you would normal

h Jam.

flour, ½ t2. Use the

pancake3. Serve wit

s.

S:CHEFS’ NOTE o add a little water to the corn juice to mix the batter.

Serving:

Total Time:

You may need t Kansas Fly Pie

Prep Time: Cook Time:

INGREDIENTS:

. cornmeal art water

1 lb2 qu

- ½ cup raisins s

yrup, honey, or jam

NS:

1 tsp. salt ¼beaten eggs DIRECTIO

nt to start this at home: arts of water into a pot, make sure the pot can hold 4 qt. Add 1 salt; bring to boil; pour cornmeal into the water a handful at a time lb.) stirring constantly until the mush gets thick.

mmer slowly for 20 min. Stirring often; add raisins; mix well pans (2) and let cool until congealed.

h thick slices; dip in beaten eggs; then fry, hot and

ey, or jam.

Servings: 4 utes

:

You may wa1. Put 2 qu

teaspoon(about 1

2. Cover and si3. Poor into greased bread4. Slice loaf into 1/2 inc

browned. 5. Serve with syrup, hon Cin mna on Snails

Prep Time: 10 minCooking Time: 15 minutes Total Time: 25 minutes INGREDIENTS

ing spray

namon d breadsticks

Nonstick cook3 tablespoons sugar 1/2 teaspoon ground cin1 package (8) refrigerate1/4 cup chopped nuts DIRECTIONS: 1. Preheat the ov

spray. Combinen to 375 degrees F. Lightly coat baking sheet with cooking e sugar, cinnamon, and nuts. Sprinkle sugar mixture on rolling

breadstick. Coil tightly. Wrap another breadstick around coil, forming a

lace on sugared surface. Roll to 1/8-inch thickness. d side up on baking sheet. Repeat with the remaining 6

breadsticks. Bake in the 375 degree F oven about 15 minutes or until golden. Serve warm.

surface.2. Unroll 1

larger coil. P3. Place sugare

Notes:



le Skillet

Ham and AppServing Size: 6 Prep Time: 35 minutes Cook Time: 30 minutes Total Time:

INGREDIENTS: 3 cups frozen loosely packed hashbrown potatoes with onion and pep

small onion, chopped (¼ cup) pers

such as Jonathan), cored and chopped (about 1 cup) age, crushed (optional)

ons water ully cooked ham ee milk

ct, thawed, or 4 beaten eggs ½ cup shredded low-fat cheddar cheese (2 ounces)

DIRECTIONS:

11 large red apple (1 teaspoon dried s2 tablespo1 cup diced f1½ cups fat-fr1 cup frozen egg produ

¼ teaspoon salt

s for 30 minutes. Press between paper towels to remove moisture.

ch ovenproof skillet, cook onion, apple, sage, and water over medium tender. Remove from heat. Stir in potatoes and ham.

3. Combine milk, egg product or eggs, cheese, and salt. Pour egg mixture into not stir. Bake, uncovered, in a 350 degree F oven for 30 to 35

st set. Garnish with fresh sage, if desired..

Sou

m

ota

1. Thaw potatoeSet aside.

2. In a 10-inheat until onion is

skillet. Do minutes or until center appears ju

rce: Better Homes and Gardens

Ha -It-Up Eggwiches Servings: 4 Prep Time: 5 minutes Co k Time: 15 minutes

o l Time: 20 minutes T INGREDIENTS: 2 tablespoons margarine or butter

cut into bite-size pieces 4 croissants, split

Island salad dressing , Monterey Jack, or Swiss cheese (2 ounces)

4 eggs ¼ cup milk 4 slices thin-sliced ham,

¼ cup Thousand ½ cup shredded cheddar DIRECTIONS: 1. In a 10-inch skillet, melt margarine or butter. Meanwhile, in a bowl beat together

in ham. Pour egg mixture into skillet. Cook, without stirring, over medium heat until mixture begins to set on the bottom and around the

g a large spoon or spatula, lift and fold partially cooked eggs so dium

sy t. Remove from heat.

issants. Add

Source: Better Homes and Gardens

eggs and milk. Stir

edges. Usinuncooked portion flows underneath. Continue cooking and stirring over meheat about 4 minutes or until eggs are cooked throughout but are still glosand mois

2. Spread top halves of croissants with some salad dressing. Sprinkle cheese overbottom halves. Spoon egg mixture onto cheese-topped crocroissant tops.

Notes:



ets in a Baggie

Birdie in a Baggie/OmelServings: Prep Time: Cook Time: Total Time:

DIRECTIONS: 1. Put a large pot of water onto boil. 2. Place 1 or 2 eggs in a zip lock freezer bag. Seal the bag shut then play with the

ions, ed. Reseal the bag.

ils add the baggie. Takes about 3 to 5 minutes to cook.Can g. Enjoy

bag until the egg is mixed up. Open the bag and add cheese, ham, ongreen peppers and mushrooms if desir

3. Once the water bobe eaten right out of the ba

CHEFS’ NOTES: Note must use a zip lock freezer bag. All other Baggies are too thin and will melt.

r camps.

r

ING

Excellent for winte Energy Bars Se vings: 30 Prep Time: 10 minutes Cook Time: 40 - 45 minutes Total Time: 60 minutes

REDIENTS: tick cooking spray Nons

1 cup flaked coconut 2/3 cup packed light brown sugar

e wheat pastry flour amon Great Northern beans, rinsed, well-drained, and coarsely

/2 cup dark raisins walnuts or almonds

oons margarine or butter, melted s canola oil

1-2/3 cups low-fat granola cereal cup chopped pitted dates 1

1/2 cup whol1 teaspoon ground cinn1 15-ounce can pinto or chopped 11/2 cup chopped 1/2 cup honey 3 tablesp2 tablespoon1 teaspoon vanilla 1/8 teaspoon salt DIRECTIONS: 1. Line a 13x9x2-inch baking pan with foil. Lightly coat foil with nonstick cooking

oven to 350 degrees F.

3.

CH

spray. Preheat2. Combine cereal, dates, coconut, brown sugar, flour, and cinnamon in large

bowl. Stir in beans, raisins, and nuts. Combine honey, margarine or butter, oil, vanilla, and salt in small bowl. Add to cereal mixture; stir until combined. Spread in prepared pan. Bake in preheated oven for 40 to 45 minutes or until edges of bars are lightly brown and center is firm to touch. Cool completely. Use foil to lift out of pan; cut into bars.

EFS’ NOTES: eze bars, wrappeFre d in foil, up to 3 months.

Notes:



o 6 0 minutes 0 minutes 0 minutes

French Toast Loaf Serving: 4 tPrep Time: 1Cook Time: 6Total Time: 7 INGREDIENTS:

2 ta 1 te

1/8 4 cups bread cubes (see note below)

1 cup (1/2 pint) half-and-half 4 eggs

blespoons sugar aspoon vanilla extract

1 teaspoon ground cinnamon teaspoon ground nutmeg

DIRECTIONS: 1. Preheat oven to 350 degrees F.

. Coat a 5- by 9-inch loaf pan with nonstick cooking spray. In a large bowl, the ingredients except the bread cubes; mix well. read cubes and allow to sit for 10 minutes, or until all the liquid has

nd bake for 55 to 60 minutes, or until golden. ce and serve.

efrigerator Muffins

pumpkin pie spice or apple pie spice

oil

CTIONS: ixing bowl stir together flour, baking powder, and spice. Make a well

2. d honey. Add all at once to dry ingredients, stirring just until moistened. Fold in raisins.

3. Transfer batter to a tightly covered container. Cover and store in the refrigerator for up to 3 days.

4. To serve, line muffin cups with paper bake cups or grease with shortening.

2combine all

3. Stir in the bbeen absorbed.

4. Spoon into the loaf pan an; sli5. Remove from the pa

Honey-Raisin RServings: 14 - 16 Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes INGREDIENTS: 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon2 beaten eggs 1/2 cup packed brown sugar 1/2 cup cooking1/2 cup milk 1/3 cup honey 1 cup raisins DIRE1. In a large m

in the center. Combine eggs, brown sugar, oil, milk, an

Without stirring batter, fill muffin cups 2/3 full. Bake in a 350 degree F oven about 25 minutes or until a wooden toothpick inserted in center comes out clean.

CHEFS' NOTES: Spicy muffins any time you want them! This batter can wait in your refrigerator for p to 3 days.

ource: Better Homes and Gardens

u

S

Notes:


Chapter 11 – Lunches 11-1

unches wiches

ook Time:

IENTS:

Chapter 11 – LGrilled Lasagna SandServing: variable Prep Time: CTotal Time:

INGRED wich (bacon or ham)

zzarella is best)

Tomato paste

2 slices meat per sand2 slices processed cheese (moSour cream

Oregano to taste

DIRECTIONS: 1. For each sandwich, you need two slices bacon or ham and two slices

2. n a little oregano to flavor.

3. Fry bacon or ham and put it between two slices prepared bread.

HEFS’ NOTES:

mozzarella or Swiss Processed cheese. Spread sour cream and tomato paste on bread and sprinkle o

4. Butter the outside of the bread, fry, and eat. C

e also popular with the Scouts, and they soup and a side dish of fresh carrots.

rep Time: Cook Time:

Grilled ham and cheese sandwiches aroften accompany them with Japanese noodle Ham Skillet Gumbo Serving: P

Total Time: INGREDIENTS: 2 cups cooked ham – diced

d ped

liced okra 1 16-oz. can tomatoes

water

¼ ts pper

1 cup green peppers – choppe1-cup onions – chop1 10-oz. pg. S

1 cup chicken stock 1 cup 1 tsp. salt ¼ tsp. black pepper

p. cayenne pe1 cup uncooked rice

DIRECTIONS: Combine all ingred1. ients except rice in a large, heavy skillet; bring to a boil.

2. Cover and simmer 10 minutes. 3. Stir in rice and simmer, covered, 20 minutes longer, or until rice is tender. CHEFS’ NOTES: This is named "gumbo" but seems to be more a Jambalaya. Still, worth trying out.

Notes:



S:

Aram Sandwich Serving: Prep Time: Cook Time: Total Time: INGREDIENT Cream Cheese (Non-fat)

DIRECTIONS:

Tortilla Shells Turkey or Ham Lettuce Butter Toothpicks

m cheese (nonfat) on tortilla.

3. .

Chi

Prep Time:

1. Spread crea2. Add sliced turkey or ham, butter and lettuce, and roll up.

Secure with toothpicks and slice into fours

li Pie Serving: 2 – 3 Youth


GREDIENTS:IN 4 cups corn chips 1 can (19oz.) Brand name Chili

opped onion 1 ½ cups shredded Colby or Cheddar Cheese

:

2/3 cups h

DIRECTIONS 1. Layer 2½ cups of corn chips; onion; ½ cup cheese and chili in 1½ quart

chips. Bake at 375 F) about 25 minutes. 3. Top with remaining cheese and bake 5 minutes longer.

am and ripe olives, etc.

INGRE

casserole or Dutch oven. 2. Top with remaining corn

4. Garnish with sour cre Frito Burritos Serving: 6

Prep Time:Cook Time: Total Time:

DIENTS: 1 cup dried re-fried beans

1 head lettu

IRECTIONS:

10 – 12 flour tortillas Grated Cheese Hot sauce / salsa

ce 2 cups water Frito Corn Chips D 1. Mix the water and dried beans into a paste, heat and fill the tortillas with fixings.

Crunch and munch.

Notes:



wn

Kentucky Hot BroServing: Prep Time: Cook Time: Total Time:

INGREDIENTS: 3 oz. turkey breast, roasted, sliced

white bread

acon, cooked and drained

2 oz. flour

NS:

1 slice toasted 2 slices tomato 2 slices bSauce 2 oz. butter

¾ cup cream ¼ cup milk ½ cup Swiss cheese, grated Salt & pepper to taste DIRECTIO

dd flour. Whisk and slowly cook for 5 minutes. Whisk in cream .

cheese until melted. Season. r 30 minutes. Sauce should be very thick.

oast and place in an oven safe dish. Top with turkey and tomatoes. Cover well with sauce. Bake at 400° for 10 minutes.

con.


1. Heat butter and aand milk and heat

2. Whisk in 3. Simmer fo4. Quarter t

5. Garnish with ba Octopus Dogs Serving:

Total Time:

INGREDIENTS: 6 hot dogs 6 hot dog buns 1 can chili

S: DIRECTION

from one end of a hot dog start a slit in the hot dog that goes vertically er end. Turn a quarter turn and make another slit. Keep making slits ave eight "legs" for the hot dog.

the hot dog will look like an octopus. Serve with head up and legs ened hot dog bun that has chili on it.

1. About 1"to the othuntil you h

2. Boil and spread out over an op

Notes:



Prep Time:

Pepsi SPAM Serving:


INGREDIENTS: 1 can SPAM 1 can Regular Pepsi (not Diet)

, bread or buns

S:

Cheese Mustard Tortillas DIRECTION

PAM, place in a 1quart pan and pour in a can of Pepsi, do not use

his gives the SPAM a sweet caramel taste. ces in tortillas with cheese and mustard, or use bread or

buns. Sliced ham can also be used.

1. Slice the Sdiet.

2. Boil for about 5 minutes. T3. Wrap the SPAM sli

Pita Pizza Serving: 4 Prep Time: Cook Time: Total Time: NGREDIENTS:I Sauce: 1 cup bottled spaghetti sauce OR Heat for 5 minutes, stirring with 2 Tbsp. water in a

t:. , finely chopped

opped ½ cup tomato paste, thinned with ½ cup water

ano sweet basil

taste r

Toppings:

1 cu1 cu

¼ lb

IRECTIONS:

small skille1 med. Onion2 cloves garlic, minced ½ green pepper, finely ch

1/3 tsp. dried oreg½ tsp. driedSalt & pepper to¼ tsp. suga

1 cup sliced green pepper p coarsely chopped onions p canned mushroom slices

4 oz. or about 20 low fat sliced pepperoni s. Non-dairy or low fat shredded mozzarella

D

n easy lunch if you have a microwave or toaster oven handy. Pita can be substituted with a toasted English muffin. . Spread the sauce into the pita or on the toasted English muffin. . Top with vegetables, mushrooms, pepperoni slices and mozzarella. . Bake for 10 to 15 minutes until bubbly or microwave for 1 to 3 minutes or until

cheese melts.

A

123

Notes:



wiches

INGREDIENTS:

Mexican SandServing: Prep Time: Cook Time: Total Time:

rench rolls

mato, chopped nions, chopped

ers, chopped 1 Tbsp. (15ml) Cider vinegar

½ lbs. Ground beef

DIR

6 sourdough F1 sm. Can chopped ripe olives 1 sm. To3 green o1 or 2 Tbsp. Green pepp

½ tsp. salt ½ tsp. chili powder

5 oz. Grated cheese

ECTIONS: 1. Brown beef and drain excess.

ther ingredients except cheese. cheese.

lengthwise, hollow, butter inside (optional) and fill with mixture. tside and wrap with Tin Foil. Bake at 350 F (175 C) for 30 minutes.

e Range Tuna Salad

e:

2. Add all o3. Let cool. Add 4. Cut buns5. Butter ou Home on thServing: 4 Prep TimCook Time: Total Time: INGREDIENTS: ½ cup Water-packed Tuna, drained and flaked

led & chopped

onion ped parsley

tsp. Lemon pepper seasoning

bsp.)

1 cup Low-fat cottage cheese 2 hard-boiled eggs, pee¼ cup Chopped celery ¼ cup Chopped green 2 Tbsp. Chop1¼ tsp. Salt ¼ cup Diet mayonnaise (4 T DIRECTIONS: 1. In mixing bowl, combine all ingredients. Chill. Use as salad or sandwich filling.

Cheesy Micro-Melt Hot Pepper Ham Sandwich

G

2. May be stored in refrigerator up to one week.

Serving: 1 Prep Time: Cook Time: Total Time:

REDIENTS:IN 2 Thick slices Sourdough Italian bread, toasted

Tbsp. Hot pepper jelly slices Cheddar cheese, thin oz Shaved Black Forest ham

242

Notes:



DIRECTIONS: 1. Pack in a container with crunchy coleslaw. Carry the paper towel-wrapped

in separate airtight container. side of each toast slice with jelly. se on top of each. the slices with ham; invert remaining slice over top. Wrap in paper

ave at High for about 1 minute or until cheese has melted.

ise and Dill Mustard

sandwich2. Spread 13. Lay chee4. Top 1 of

towel; microw Turkey with Creole MayonnaServing: 4 Prep Time: Cook Time: Total Time: INGREDIENTS: ¼ cup Light mayonnaise

minced 2 tsp. Dijon mustard

or lemon juice

l

2 Tbsp. Green onion,

½ tsp. Vinegar, Black pepper Cayenne pepper 4 Crusty rolls, split 8 s ices Roast turkey, thin 2 large Dill pickles, thinly sliced DIRECTIONS: 1. In smal

cayennl bowl, stir together mayonnaise, onion, mustard, vinegar, and black and peppers to taste. n cut sides of rolls. Top 4 of the crusty roll halves with turkey. ickles over top of sandwich with remaining halves of rolls.

e2. Spread o3. Arrange p CHEFS’ NOTES:

it would complete this lunch.

Serving: 2 Sandwiches

INGREDIENTS:

Some crunchy raw vegetables and a piece of fru Pizza Tuna Melt


4 Pita breads 4 tsp. Olive oil; divided 1 can Solid white tuna in oil;

4 slices Tomatoes; 4 tsp. Fresh basil;

ste;

:

4 slices Mozzarella;

Pepper to ta DIRECTIONS

ver to 450 degrees. Place four pitas on a large baking sheet. Drizzle ve oil over each pita, and then cover with ¼ can of the tuna in oil.

a cheese on each pita.

each pita. Season with pepper to

r until the cheese is bubbly. and serve.

1. Preheat o½ tsp. oli

2. Put mozzarell3. Put a tomato slice on each pita. 4. Sprinkle ½ tsp. olive oil and 1 tsp. basil on

taste. 5. Bake for about 10 minutes o6. Let cool for several minutes

Notes:



erbed Cream Cheese

Total Time:

GREDIENTS:

Turkey with HServing: 4 Prep Time: Cook Time:

IN

n onion, chopped r cream

arragon

1 pinch Pepper

4 oz Light cream cheese, softened 2 Tbsp. Fresh parsley, chopped 1 Tbsp. Gree1 Tbsp. Light sou½ tsp. Dried t1 pinch Salt

8 slices Dry bread8 slices Turkey DIRECTIONS:

1. In small bowl, beat together cream cheese, parsley, onion, sour cream, n, salt and pepper.

1 side of each slice of bread. slices with turkey; invert remaining bread slices over top.

tarrago2. Spread on3. Top 4 of the

CHEFS’ NOTES: Left over chicken may also be used. Combine with some crunchy raw vegetables

uit to complete this lunch.

Sou 94

and a piece of fr

rce: Canadian Living magazine, Nov Texas Tommy Serving: 1 Prep Time:

ook Time: CTotal Time: INGREDIENTS: 1 large Hot dog

te American cheese n

Roll Garnishes

1 Square whi2 slices Baco

DIRECTIONS: 1. Split the hot dog down the center, and lay cheese inside.

g and cheese in bacon and secure with a toothpick. Drop the a deep fryer. It will sink in the grease, and when it floats it's

ll and favorite garnishes.

2. Wrap the hot dowhole thing intodone.

3. Serve with ro

Notes:


Chapter 12 – Main Dishes 12-1

Cook Time:

Chapter 12 – Main Dishes Lumpy Lasagna Serving: Prep Time:

Total Time: INGREDIENTS: 1 lb. Lasagna noodles, cooked to el denté, drained

¾ lbs. Sweet Italian Sausage, out of casing, cooked, drained

mmercial spaghetti sauce, or 4 cups home made eese

DIRECTIONS:

½ cups Parmesan cheese

2 lg. Cans co16 oz Ricotta ch

1. Bring 2 quarts water to a rolling boil; add lasagna noodles and cook till tender,

but underdone. Drain and set aside. 2.

sau ut good commercial sauces will do fine). Simmer

3. one today and freeze the other for another meal), spread a little tomato sauce. Layer the lasagna noodles, slightly overlapping one another.

g ese, followed by parmesan. Add lasagna

noodles, and repeat the layering process, ending with the sauce.

6. Bake in a 350°F oven for 45 minutes or until bubbly and lightly browned on top.

Sauté Italian sausage until well cooked, drain, and add to your favorite spaghetti ce. (I prefer home made, b

for 30 minutes or more to blend flavors. In a 13 x 9 x 2 baking dish (I use 2 8" square baking dishes and serve

4. Spoon the sauce and Italian sausage mixture onto the noodles, spreadinevenly. Add small clumps of ricotta che

5. Sprinkle with Parmesan.

TES:CHEFS’ NO will make this very lumpy indeed, but wonderful to bite into! This is t dish to make, freeze, and forget until you're home from shopping and urself to order pizza.

bs

Time:

INGREDIENTS:

The sausageanother greacan't bring yo Sizzlin' Beef KaboServing: Prep Time: Cook Time: Total

l

1 lb1 Tbsp. Red wine vinegar

tsp. California Style Blend Garlic Powder

IRECTIONS:

3 Tbsp. Veg. Oi¾ tsp. Hot Shot! Black & Red Pepper Blend 2 Tbsp. Soy sauce

. Sirloin steak cut into 1" cubes

Assorted vegetables 1 D

. Combine first 5 ingredients in large self-closing plastic bag or shallow glass dish. Add steak; toss to coat. Refrigerate 3 or more hours.

. Spear with veggies on metal skewers. Grill or broil 12-15 minutes, turning frequently.

ource: McCormick*/Schilling* recipe card

1

2

S

Notes:



Mexi-Grill Burgers

utes : 15 minutes


S:

Serving: 4 Prep Time: 10 minCook Time

INGREDIENT 500 g (1 lb) lean ground beef

alsa meal

4 large flour tortillas or onion buns Sliced onions

dar or Monterey Jack cheese

75 mL (1/3 cup) s50 mL (1/4 cup) dry bread crumbs or small flake oat1 egg, beaten 5 mL (1 tsp) chili powder 2 mL (1/2 tsp) mustard powder

Shredded ChedCorn relish

DIRECTIONS: In large bowl, lightly combine ground beef, salsa, bread crumbs, egg, chili powder, and mustard powder.

1.

3. and insert a

r tortilla; and top with onions, cheese and relish.

Greek Burgers

2. Shape into 4 patties, each about 1/2“ thick. Cook patties on lightly oiled grill, over medium-high heat, 5-7 minutes per side, turning only once. When patties are almost done, remove from heatdigital food thermometer sideways into the centre of the burger. If the temperature registers at least 71°C (160°F), the burger is done. If not, continue cooking until a minimum temperature of 71°C (160°F) is reached.

4. Serve each burger in a flou

Serving: 4 Prep Time: 10 minutes Cook Time: 15 minutes

otal Time: 25 minutes T INGREDIENTS: 500 g (1 lb) lean ground beef

p) dry bread crumbs or small flake oatmeal 1 egg, beaten 15 ml (1 Tbsp) dried oregano leaves 5 ml (1 tsp) each garlic powder and crushed dried rosemary

" size), halved or 4 hamburger buns Crumbled feta cheese Sliced black olives

cumbers and tomatoes

50 ml (1/4 cu

2 pitas (20 cm / 8

Chopped red onions, cuTzatziki sauce DIRECTIONS: 1. In large bowl, lightly combine ground beef, breadcrumbs, egg, oregano, garlic

powder and rosemary. Shape into 4 patties, each about 1.5 cm (1/2") thick. s on lightly oiled grill over medium-high heat 5-7 minutes per side,

er. If the

3. burger in pita pocket half and top with cheese, olives, onions, cucumber, tomatoes and sauce.

2. Cook pattieturning only once. When patties are almost done, remove from heat and insert a digital food thermometer sideways into the centre of the burgtemperature registers at least 71°C (160°F), the burger is done. Serve each

Notes:



p

Prep Time:

Baked Stuffed ShrimServing: 4


INGREDIENTS: 12 jumbo shrimp shelled and deveined 1 Tbsp. finely chopped Italian parsley

on zest from day old Italian Bread

ss

:

3 Tbsp. Bertolli Classico or Extra Virgin Olive Oil 1 tsp. grated lem1 cup coarse bread crumbs1 Tbsp. fresh lemon juice 1 garlic clove, crushed through a pre4 sprigs parsley DIRECTIONS 1. Split the shrimp along the backs but not all the way through. Spray a baking pan

l cooking spray. Arrange shrimp on the pan. s and

heat until the bread is golden. Add 1 Tbsp. of k, stirring, 1 minute. Remove from

3. g oil.

4.

hicken a la King

INGREDIENTS:

with olive oi2. Heat 2 tsp. of the olive oil in a large non-stick skillet. Add the breadcrumb

cook, stirring, over medium lowthe parsley, the garlic and lemon zest; cooheat. Preheat oven to 450 ° F. Carefully pack the bread mixture into opening in each shrimp, dividing evenly. Brush or drizzle each shrimp with the remaininBake until shrimp are cooked through, about 5 minutes. Sprinkle with lemonjuice before serving.

CServing: Prep Time: Cook Time: Total Time:

1 cup sliced fresh mushrooms

1 bell pepper, thinly sliced ¼ tsp. white pepper 4 Tbsp. butter 4 egg yolks 2 cups white sauce ½ cup heavy cream ½ cup dry sherry 3 cups cubed chicken, cooked 1 ½ tsp.dried tarragon 2 Tbsp. chopped pimiento Pinch of cayenne

DIR

½ tsp. salt

ECTIONS:

1. In a saucepan sauté mushrooms and bell pepper in the butter for 5 minuteAdd white sauce, sherry, tarragon, cayenne and salt and pepper. Bring just to a boil, stirring constantly. Combine egg yolks with cream and stir into the sauce. Add th

s.

2. e chicken and

3. over rice, toast, or patty shells.

heat through without boiling. Sprinkle with pimiento and serve

Notes:



t Stew

Chicken and GroundnuServing: Prep Time: Cook Time: Total Time:

INGREDIENTS: 2 Tbsp. olive oil 2 bay leaves 9 chicken thighs (about 3 pounds) ½ tsp. salt 2 medium onions ¼ tsp. cayenne pepper, or to taste 2 garlic cloves, minced 3 cups chicken broth, homemade or canned 1 tsp. curry powder

s tomato sauce

¾ c

DIR

2 (9-ounce) can½ tsp. dried thyme

up unsalted sugarless peanut butter

ECTIONS: Heat the oil in a 5-quart Dutch oven. In batches, add the chicken and cook over mediu

1. m-high heat, turning often, until browned on all sides, about 6 minutes per

2.

garlic, curry powder, thyme, bay leaves, salt, and cayenne. Stir for 1 minute, and then stir in the chicken broth and tomato sauce.

n thighs to the Dutch oven and bring to a simmer. Reduce the w, cover tightly, and simmer until the chicken shows no sign

t the bone when prodded with the tip of a sharp knife, about 45

l bowl, blend the peanut butter with about 1 cup of the cooking liquid. back into the sauce, and cook until heated through, about 2

batch. Transfer the chicken to a plate and set aside.

3. Add the onions to the Dutch oven and cook, stirring, until lightly browned, about 5 minutes. Then add the

4. Return the chickeum-loheat to medi

of pink aminutes.

5. In a smaStir this mixture

l

minutes. Easy Taco Bake Serving: Prep Time: Cook Time: 15 minutes Total Time:

INGREDIENTS: 1 lbs. ground beef

epper 1 jar salsa

ion 1 c. shredded Monterey jack cheese 1 pkg. taco mix

½ c

8 corn tortillas ½ cup chopped green p

½ cup chopped on

¾ cup water up Miracle Whip

DIRECTIONS: Brown meat with green pepp1. er and onion. Drain. Stir in taco mix and cook five minutes.

. Arrange tortillas to over lap on bottom of Dutch oven. Top tortillas with meat mixture and then with cheese. Let stand for 15 minutes.

2

Notes:



Grilled Greek-Style Chicken Serving: 4Prep Time: Cook Time: Total Time:

INGREDIENTS: 1 container (8 ounces) plain yogurt

avory Herb with Garlic Soup Mix y leaves

s skinless chicken breasts halves

1 Lipton Recipe Secrets S¼ cup chopped fresh mint or parsle1 lb boneles DIRECTIONS: 1. In small shallow glass baking dish, blend yogurt, mint and savory herb with

d turn to coat. Cover and marinate in refrigerator, turning t 2 hours.

n, reserving marinade. Grill or broil chicken, turning once and chicken is done.

ew

rPreCook Time:

ING

garlic soup mix. 2. Add chicken an

chicken occasionally, at leas3. Remove chicke

basting with reserved marinade, until

Groundnut StSe ving:

p Time:

Total Time:

REDIENTS: 2 cups chopped onions 1 cup apple or apricot juice 2 Tbsp. peanut or vegetable oil 1 tsp. salt

1 ts1 T sh cilantro (optional)

ge s

3 cups cubed sweet potatoes (1-inch cubes) chopped okra

3 cups tomato juice t butter (unsweetened, room temperature)

½ tsp. cayenne or other ground dried chilies 1 tsp. grated peeled fresh ginger root

p. pressed garlic cloves bsp. chopped fre

2 cups chopped cabba2 chopped tomatoe

1 ½ - 2 cups

½ cup peanu

DIRECTIONS: 1. Sauté the onions in the oil for about 10 minutes. Stir in the cayenne and garlic

or a couple more minutes. 2. Add the cabbage and sweet potatoes and sauté, covered, for a few minutes.

the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for until the sweet potatoes are tender.

4. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the t diffuser, and simmer gently until ready to serve.

juice or water if the stew is too thick.

A Fireside Book (Simon and Schuster)

Notes:

and sauté f

3. Mix in about 15 minutes,

pan on a hea5. Add more



Lobster Thermidor

Cook Time:

Serving: Prep Time:

Total Time:

INGREDIENTS: 2 (1 to 1.5 lb.) Cooked lobsters or 2 cups Lobster meat (Canned works well) ¼ cup butter (or margarine, oil etc.) ½ is for the sauce and remaining is for mixing

2 tbsp. Flour hipping cream (or milk substitute)

½ c ese

DIRECTIONS:

with lobster meat ¼ cup finely chopped onion

½ cup milk or w1 tsp. Dry mustard

up Parmesan cheSalt and pepper

1. Sauté Onion in ½ of the butter until transparent.

. Add flour and mix thoroughly over low heat for about 30 seconds (or substitutes) and bring to boil.

ese, mix well and remove from heat. pan, melt remaining butter and add lobster meat, mix well. Stir quickly 30 seconds.

and Lobster meat together, mixing well, season to taste with salt and

remaining cheese over mixture, cover and heat through or place n until golden and bubbly.

– 4

23. Slowly add milk 4. Stir in mustard and ½ of the che5. In sauté

for about6. Mix sauc

pepper. e

7. Sprinkle with under Broiler for about 2 mi

Sweet and Sour Sausages Serving: 3 Prep Time: Cook Time: Total Time: INGREDIENTS: 1 lbs. pre-boiled sausage cut up into bite sized pieces

¼ cup. Ketchup owder

In Camp:

½ tbsp. of onion flakes 1 small can of peaches ½ cup chili sauce 1/3 cup of sugar

½ tsp. of curry p

DIRECTIONS: 1. Brown sausages, in cast iron frying pan.

Add remaining ingredients, stirring together. 2.

3. Simmer; stirring occasionally until thickened, about a ½ hour.

Notes:



Mexican Lasagna Serving: 6Prep Time: Cook Time: Total Time:

INGREDIENTS: 1 lb. ground beef 1 ½ cups shredded Cheddar Cheese 1 can 16 oz whole tomatoes, cut up

rtillas (may substitute corn chips or tortillas chips)

2 cups

2 eggs, slightly beaten 1 pkg. 1 1/8 oz. Taco seasoning 12 (6 inch) flour or corn to1 medium onion, chopped1 tomato chopped

Cottage cheeseShredded lettuce DIRECTIONS: 1. In a large skillet, brown beef and onions, drain. (add onion and cook), add

2. e cheese, 1-cup cheddar cheese and eggs.

ish. Overlap 6 tortillas (or chips) around sides of baking dish. Spoon e

. Bake covered at 350°F for 45 minutes. Sprinkle with remaining cheese, place role; bake uncovered 5 minutes longer.

ing, arrange tomatoes and lettuce around edge of casserole.

Serving: Prep Time:

Tomatoes and Taco seasoning, simmer uncovered 5 minutes. In bowl, combine cottag

3. Place 3 tortillas (cover bottom of pan with chips) on bottom of a greased 8 x 12 baking dmeat mixture evenly in dish. Top with 3 tortillas (or chips), then the cheesmixture.

4remaining onions in center of casse

5. Before serv Texas Hash

Cook Time: Total Time: INGREDIENTS: 1 lb. ground meat 1 sm. can whole kernel corn

il

, chopped 1 c. cooked rice

er, chopped

sm. can stewed tomatoes DIRECTIONS:

1 Tbsp. cooking o1 tsp. Chili powder 1 lg. onion

1 med. bell peppSalt & pepper to taste 2 cloves garlic, chopped Grated cheese (optional) 1

1. Brown meat in oil, stirring to break up meat. Remove meat. Add onion, bell

pepper and garlic to fat. Cook until soft but not brown. . Add tomatoes, tomato sauce, corn, meat, chili powder; mix well. . Add rice and season to taste. Bake 350° for 30 min. Grated cheese may be

sprinkled on top for last 5 minutes.

Notes:

23



Hip Hoppin' John Serving: Prep Time: Cook Time: Total Time:

INGREDIENTS: 1 pound dried black-eyed peas

pper, minced m onions

round cumin ong-grain white rice

1 (10oz) can diced tomatoes with chilies, juices reserved d

Hot

3 ribs celery, diced 2 ham hocks, smoked 1 jalapeno or serrano pe2 mediu2 tsp. Creole seasoning 3 cloves garlic, large ¾ tsp. dried thyme leaves 2 bay leaves ¾ tsp. g1 cup converted l¾ tsp. salt

3 scallions, slice1 large red bell pepper, finely diced

red pepper sauce DIRECTIONS:

In a large pot, combine the black-eyed peas, ham hocks, and 6 cups water. Cut 1 onion in half and add it to the pot along with the garlic and bay leaves. Bring to a boil,

1.

reduce the heat to medium-low, and simmer gently until the beans are

2. 3. Drain the peas and set aside. . Remove and discard the bay leaves, onion and garlic.

ups of water to the pot and bring to a boil. Add the rice, cover, and r until the rice is almost tender, 12 minutes.

e remaining onion. Add to the rice along with the peas, tomatoes, and es, bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, d salt.

il the rice is tender, 5 to 7 minutes. ed scallions and meat from the ham hocks. auce.

at Dailey

tender but not mushy, 2 to 2 ½ hours. Remove the hocks, cut off the meat in large shreds, and set the meat aside.

45. Add 2 ½ c

simme6. Mince th

their juiccumin, a

7. Cook untn

8. Stir in the slic9. Pass the hot s One-Pot Sunday Suppers - P

Notes:



ken -6

0 minutes 0 minutes 0 minutes

INGREDIENTS:

Cola & Catsup ChicServing: 4Prep Time: 1Cook Time: 6Total Time: 7

DIRECTIONS:

1 frying Chicken (approx. 4 lbs.) 1 Cup Catsup 1 Can Cola Beverage Salt & Pepper to taste

n (or use drumsticks instead). Add Cola and Catsup over the

. h tin foil and simmer for about 1 hour, stirring occasionally. The Cola

a nice glaze. be cooked, uncovered in a reflector oven.

CHEFS’ NOTES:

1. Cut up the chickechicken in a Frying Pan

2. Cover witmixture will make

3. Salt and pepper to taste. Can also

, use left over coffee in the same amount. Add a little sugar (1-2

r in the pop. ry well too!

1. Instead of Colatsp.) to compensate for the suga

2. Root Beer works ve

llet Pizza Potatoes Ski

Serving: 5 Prep Time: Cook Time: Total Time: INGREDIENTS:

. Bulk Italian pork sausage up pepperoni slice

1 lbc

toes end

IRECTIONS:

½ s (about 3 oz.) 1 (14 oz.) jar pizza sauce ½ cup water 1 (28 oz.) pg. Frozen pota4 oz. (1 cup) shredded Italian cheese bl D

. Brown sausage in Dutch oven, or 12-inch skillet over medium-high heat until no longer pink, stirring frequently.

. Add pepperoni, and cook for 2 minutes. Drain.

. Add pizza sauce and water; mix well. Add potatoes; stir to mix. Reduce heat to medium; cover and cook for 10 to 15 minutes or until potatoes are tender, stirring occasionally.

. Sprinkle with cheese. Remove from heat; cover and let stand 5 minutes or until cheese is melted.

OTES:

1

23

4

CHEFS’ N alian sausage is available in sweet and spicy varieties. Sweet Italian sausage isn’t

very sweet, but it doesn’t contain the hot red pepper flakes that flavour the spicy se the type your group likes.

Notes:

It

variety. Choo



urry

Prep Time:

Super Simple Thai Chicken CServing:


INGREDIENTS: 3-4 cloves garlic 750g boneless chicken thighs

1 onion, finely chopped ilk

Sal

DIRECTIONS:

2 tsp. minced ginger 1 cup chicken stock

½ cup coconut moil

t and pepper to taste 2-3 Tbsp. mild curry paste (depending on your preferred taste)

1. Sauté the garlic, ginger, onion in the oil until the onion is translucent. Add the

d cook for another 2- 3 minutes, stirring the mixture. 2. Add the chicken and cook on lower heat till it is well sealed and golden in

colour. You are best to do this in two batches and add more cooking oil as the cooking pan at one time - steams the meat

rather than browning it. 3 Add the chicken stock and cook for another 2-3 minutes, then add the coconut

nother 10-15 minutes. salt and pepper. Serve with rice.

ES:

curry paste an

required. Too much chicken in

. milk and simmer for a

4. Season with CHEFS’ NOT

e fresh coriander, chop up and add at the end of cooking. liced kaffir lime leaf would also be welcome in this curry. Add with the

sh lemon grass, finely chopped makes a big impact

paste you use will depend on personal - also if the pantry does not have curry paste you can use a good

. you can always add more, it's harder to avy handed with the measuring spoon.

Ser

Tot

1. If you hav2. 1 thinly s

stock. 3. More readily available - fre

on this simple curry. Add with the ginger.4. Please note the amount of curry

preference quality curry powder instead

5. Start by adding small amounts of curry - remove the heat if you have been too he

isSw s Steak ving:


al Time:

INGREDIENTS: up Flour, All Purpo¼ C se

2 lb. Round Steak ½ tsp. Salt

2 Tbsp. Butter ¼ Cup Green Pepper

1 Can Tomatoes (8 oz.) ¼ tsp. Pepper ½ Cup Onion, Minced

Notes:



DIRECTIONS: flour, salt and pepper. Sprinkle half the mixture on one side of the

round steak and pound on. Repeat for other side. 2. Cut into pieces.

skillet and brown meat. Cover lightly and simmer for 1 hour, if necessary.

ents and pour over meat and simmer 30 minutes or

T

1. Combine

3. Melt butter inadding water

4. Combine remaining ingrediuntil tender.

Tortellini Supremo Serving: 2 – 3 Prep Time: Cook Time:

otal Time: 30 minutes INGREDIENTS: 16oz dried cheese tortellini ½ lb. cheese 1 large onion

g. powdered Caesar dressing een pepper

1 pk1 gr

l

½ st

16 oz. tomato sauce 3 p um tomatoes 1 pkg. ramen noodles

ick of butter DIRECTIONS: 1. Prepare a 2-1/2 quart pot about 1/3 filled with water and begin to cook at

medium heat (Yeah, I know, just don't set the stove at maximum output). 2. Slice the onion into chunks and spread in a 2-quart pot in about 1-inch of water.

Put this pot on a stove at medium heat. 3. Slice the pepper into 1-inch square pieces and layer on top of the onion. Put the

butter on top of this pile and cover. Back to stove one, add the tortellini to the water even if it's not boiling yet. 4.

red Caesar dressing stir well and cover. The tortellini should be

y (carefully taste test it, a little al dente is OK) some of the water, leaving about 1" of water above the pasta. Add the

nd ramen noodles. noodles are soft (about 5 min.) everything should be ready – no

aining is required. Serve the pasta and smother with sauce. Mange!

5. Slice up the tomatoes and set aside. Dice the cheese into small cubes and set aside. When the tortellini has been boiling for about 5 minutes add the tomatoes to the other veggies and cover. After about 3 minutes, add the tomato sauceand powdeabout read

6. Drain cheese a

7. When thefurther dr

CHEFS’ NOTES: h vegetables so in the summer, it is best served on the

first night of a trip. ctions require two stoves; if you only have one, completely prepare the

and then prepare the pasta. With two stoves at your is is essentially a self-timing meal -- that is, the preparation takes

cooking it. Make sure you buy dried tortellini; the fresh or will go bad quickly. If you have more than three people, any or all

n be increased to stretch the meal. . For a lower fat meal, you can leave off the cheese. Cayenne and White Pepper

will add some real zing! . For a real treat, a fresh loaf of bread and a bottle of red wine will top this meal

d make a great surprise for you fellow campers. Let us know how it

Notes:

1. This dish requires fres

2. The direveggies/sauce first disposal, thplace while you're frozen stuffparts of the recipe ca

3

4off nicely anturns out!



Dut

t INGREDIENTS:

ch Spiced Beef Serving: Prep Time: Cook Time: To al Time:

2 lb. Beef Round Steak

ar

1 tsp. Prepared Mustard

1 Bay Leaf

Onion Onions

o nch thick

thickly sliced

1½ Tbsp. Vineg½ tsp. Salt

¼ tsp. Pepper

6 Tbsp. Butter 2 Whole Cloves Large Spanish4 Cans Spiced1 Tbsp. Water 12 Strips Piment* Steak should be ¾ i** Onion should be DIRECTIONS: 1. Cut steak into 4 pieces. Rub with salt and pepper. Heat butter in large skillet

until hot but not brown. Brown meat on both sides, remove to platter.

hours or until tender, turning every ½

4. . Remove Bay leaf and cloves and place ento

SauSer

o

ING

2. Add sliced Onions to frying pan and fry lightly. Remove from pan. Add water to frying pan, scraping pan to loosen any bits of beef.

3. Return Meat to pan and cover with onion slices. Add vinegar, mustard, bay leaf and cloves. Cover and cook slowly 1½hour. Place steaks on a serving platteronions on platter. Garnish each steak with one spiced onion and 3 pimstrips.

cy Ground Beef-Topped Potatoes ving: 3

Prep Time: Co k Time: Total Time:

REDIENTS: 3 medium baking potatoes

1

z DIR

½ lb. Lean ground beef 1 ( 4 oz.) can spaghetti sauce 1 (7 oz.) can Whole Kernel sweet corn, drained 1 o . (¼ cup) shredded mozzarella cheese

ECTIONS: Pierce potatoes with fork. Cook until tender in middle. Let stand for 2-3 minutes. At the same time, brown ground beef in skillet over medium heat for 8 to 10

1. 2.

Notes:

minutes or until thoroughly cooked, stirring frequently. Drain all excess fats off. 3. Stir in spaghetti sauce and corn. Cover; simmer 4 to 5 minutes or until heated

completely through. 4. To serve, cut potatoes in half lengthwise; Mash potatoes slightly with fork. Top

each potato with 2/3 cups of beef mixture. Sprinkle with cheese.



Stew

0 minutes

Old-Fashioned BeefServing: 5Prep Time: Cook Time: Total Time: 3

INGREDIENTS: 1 ½ lb. Stewing beef, cut into ¾” cubes

ut into ½” slices npeeled red potatoes cut into ½” cubes.

ch pieces. le juice cocktail

oking tapioca ured instant bouillon

hire sauce

4 medium carrots c3 medium u1 large onion, cut into 1 in3 cups Vegetab3 Tbsp. Quick co3 tsp. Beef-flavo2 tsp. Worcesters¼ tsp. Pepper

DIRECTIONS: 1. In a 3 ½ - 4 quart Dutch oven, combine all ingredients; mix well. 2. Cover; cook at low temperature (10 – 12 briquettes below and ½ dozen on lid)

for full day.

Serving: 6

o

ING

Camp Hash

Prep Time: Co k Time: Total Time:

REDIENTS: 4 Cups Shredded Dried Hash Brown Potatoes 2 pg. Onion Soup Mix

nd Meat or Sausage orted Se

1 1/2 lb Grouss asonings to Taste

S:

A6 Cups Water DIRECTION

e meat in the bottom of the pan. Break up the meat as it cooks that all the pink (raw) meat is cooked.

ater and soup mix stirring to mix. Heat to boiling and simmer a few minutes.

otatoes and stir to mix. Cover the pot and move to the edge of the to allow the potatoes to swell up with the water.

heat and stir while cooking the potatoes. Cook about

1. Brown thassuring

2. Add the w

3. Add the dry pfire for about 10 minutes

4. Move the pot back on the5-10 minutes. Serve hot.

CHEFS’ NOTES: 1. Seasonings may be added with the potatoes to the cooks taste. Hot peppers,

, basil, Italian seasonings are good.

chili powder2. The meat may be hamburger, sausage, Italian sausage, etc. 3. Different meats do provide a different flavor. This hash can be either a evening

or breakfast meal.

Notes:



8

Quick Chili Serving: 6 - Prep Time: Cook Time: Total Time: 30 minutes

INGREDIENTS: 1 lb Ground Beef 1 cn Stewed Tomatoes 1 cn Hot Chili Beans 1 cn Mild Chili Beans 1 cn Refried Beans 1 Bottle Chili Sauce 1 Onions to taste 1 Bottle Water 2 ea Dried Chili Peppers DIRECTIONS: 1. Start cast-iron dutch oven with 15 charcoals. Brown 1lb of ground beef, then

drain grease. . Add all ingredients except for onions. Add onions to taste.

ottle water and two dried chili peppers. Simmer for an hour with 10 of briquettes on the lid and 5 underneath.

ns w/Cherry Sauce

Prep Time:

23. Add one b

rcoal the cha Cornish Game HeServing:

Cook Time: Total Time: INGREDIENTS: 2 Cornish game hens Stove top stuffing to fill 2 hens 1½ Cups hot water

. butter

¼ C

½ ts

¼ Cup + 2 Tbsp¾ Cups (10 oz. jar) currant jelly

up pitted, dried red cherries coarsely chopped 2 tsp. lemon juice

p. salt ¼ tsp. allspice

DIRECTIONS: In a med. bowl, combine 1. stuffing mix with the seasoning packet, water and ¼ Cup butter. (If using your own stuffing mixture omit these steps).

and place in a baking dish. In a sm. saucepan, combine jelly,

g sauce over hens

4. ng dish and arrange on a warm platter. Spoon remaining sauce over hens. The sauce can be strained and the cherries discarded if you like.

2. Stuff the henscherries and remaining butter, lemon juice, salt and allspice. Cook over low heat, stirring until jelly melts.

3. Reserve 2/3 Cups of sauce and set aside. Brush the remaininand bake 350°F for about 1½ hour or until the juices run clear. Remove from baki

Notes:



ed Pot Roast

Old FashionServing: Prep Time: Cook Time: Total Time:

INGREDIENTS: 3 lbs. Beef chuck roast

d

ranules red

to pieces

Carrots cut into 2" pieces

6 Tbsp. Flour, divided 6 Tbsp. Butter, divide3 cups Hot water 2 tsp. Beef bouillon g1 med. Onion, quarte1 Rib celery, cut in1 tsp. Salt ½ tsp. Pepper 4

DIRECTIONS: 1. Sprinkle the roast with 1 Tbsp. flour. In a Dutch oven, brown the roast on all

sides in half of the butter. Add the water, bouillon, onion, celery, salt and 1 hour.

3. keep warm. Strain cooking juices; set aside.

g butter. Stir in remaining flour; cook and til bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook

until thickened; add additional cooking juices until gravy has desired cy.

ce in Mushroom Sauce

pepper; bring to a boil. Reduce heat; cover and simmer for 2. Add carrots; cover and simmer 45-60 minutes longer or until meat is tender.

Remove meat and carrots to a serving platter and

4. In the same Dutch oven, melt remaininstir unand stir consisten

Pork and RiServing: Prep Time: Cook Time: Total Time: INGREDIENTS: 4 lg Pork Chops or Steaks 3 Cups White or Brown Rice

ream Mushroom Soup

½ to ¾ Cups White Wine ooms

½ ts

DIR

8 oz Sour C10 ½ oz Can of

1-1½ lbs Mushr1 Tbsp. Butter

p. Cayenne Pepper

ECTIONS: Bring rice to boil. Cook until a1. lmost ready. Drain bulk of fluid.

3. utter, and sour

will be raw. (Take it from someone who knows!!) . Seal top of pot with lid and wrap whole setup in bath towels and place in Cooler.

Ensure cooler is filled with enough towels to fully insulate pot. Enjoy your program with your youth and come back to a fully cooked meal.

2. Sauté mushrooms. Prepare soup as per instructions on can. Place pork in pot with rice. Add cayenne pepper (to taste), bcream. Ensure sufficient fluid is in pot as rice will cook throughout morning or afternoon and will absorb all the liquid. If there is not enough fluid, rice at bottom of pan

4

Notes:



w

minutes 0 minutes

Total Time: 2 hours

Beef & Wild Mushroom Ste Serving: 6 Prep Time: 30Cook Time: 9

INGREDIENTS: 2 tablespoons vegetable oil

ooms, each cut in half ushrooms (½ ounce)

to 1½-inch chunks

es, minced ts, each cut lengthwise in half, then crosswise into thirds

1 cup chicken broth ine

1 ba

1 pound medium mushr1 package dried m2 pounds beef for stew, cut in¾ tsp salt 1 large onion, diced 2 garlic clov2 medium carro2 tablespoons tomato paste

¾ cup dry red w¼ tsp dried thyme leaves

y leaf

DIRECTIONS: 1. In 5-quart Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat.

Add mushrooms and cook until tender and lightly browned and most of liquid

2.

3. ith salt. In same Dutch oven, heat remaining 1 tablespoon vegetable oil. Add beef chunks, half at a time, and cook until browned, 10 to 12

ushrooms from soaking liquid and coarsely in liquid. Set aside mushrooms and liquid.

oven to 350 degrees F. In drippings in Dutch oven, cook onion with 2 ns water until onion is tender and lightly browned, about 10 minutes, casionally. Add garlic and cook 2 minutes longer. Stir in tomato paste;

g constantly. oven; add dried mushrooms with their strained liquid,

d wine, thyme, and bay leaf. Heat to boiling over high nd bake 1¼ hours. Add sautéed mushrooms; bake 15

tender. Discard bay leaf before serving.

s

Cook Time:

2 ts2 pa¾ c

evaporates, about 10 minutes; transfer to small bowl. Meanwhile, in 2-cup glass measuring cup, add dried mushrooms to 1 cup boiling water. Set aside. Toss beef w

minutes per batch; transfer to bowl. spoon, remove dried m4. With slotted

chop; stra5. Preheat

tablespostirring oc

o

cook 1 minute, stirrin6. Return beef to Dutch

carrots, chicken broth, reheat. Cover Dutch oven aminutes longer or until beef is

Chicken and DumplingServing: 3 – 4 Prep Time:

Total Time: INGREDIENTS: 2 cans of flaked chicken. (6oz.)

p. of onion flakes ckages of chicken noodle soup

up of dried vegetables (carrots, peas) ½ tsp. each dry parsley, and celery leaves

Notes:



ur Dumpling mix: 1 cup Flo½ tsp. salt 2 tsp. baking powder 1/3 cup dried milk DIRECTIONS: 1. Soak vegetable mixture until soft. Suggest start soaking vegetables well before

soup with vegetables in a cooking ring to a boil. mix into thick batter and drop by

utes; without raising lid.

INGREDIENTS:

stopping for the day. 2. When ready to start cooking add chicken and

r, and bpot, cover with about ½ inch of wate3. Combine ½ cup water to the flour mixture,

uls into boiling chicken mixture. spoonf4. Cover; simmer 20 min Cornish Game Hens Serving: Prep Time: Cook Time: Total Time:

hens, about 1-½ pounds each

¼ c1 ts

3 to ce (Tabasco)

4 la

2 Cornish game¼ cup olive oil

up dry vermouth p. salt

1 Tbsp. balsamic, herb or white wine vinegar 4 dashes hot pepper sau

2 tsp. dried rosemary rge cloves garlic

DIRECTIONS: Rub mixture over birds. Wrap in foil and place on spi1. t over fire or in coals of fire.

Dut

CooTot

Cook until birds are cooked all the way through. Meat should appear white.

ch Oven Pot Roast Serving: Prep Time:

k Time: al Time:

INGREDIENTS: 5 lbs. Round Bone Pot Roast

tening cue Sauce (Your Choice) Cider

Carrots Pared * **

to 2-inch chunks. . *** One 10 oz pg of frozen okra can be

2 tsp. Salt 2 Tbsp. Shor½ Cup Barbe½ Cup Apple86 Large Potatoes2 Onions, sliced 8 oz Fresh Okra *** * Carrots should be peeled and cut in**Potatoes should be peeled and quarteredsubstituted.

Notes:



DIRECTIONS: 1. Rub meat with salt. Melt shortening in Dutch oven; add meat and cook over

heat, turning once. Reduce heat; pour barbecue sauce and cider over simmer on top of range or in 325 degree F. oven for 3 to 4

2. Add carrots, potatoes and onions 1-½ hours before end of cooking time. Add utes before end of cooking time.

Tex

d oil

e onions, chopped e green peppers, diced s, crushed

2 28-ounce cans tomatoes mato paste

oregano leaves

into ½ inch cubes. In 8-quart Dutch oven over high heat, in hot salad oil, cook one-third of meat at a time, until browned. With slotted spoon,

es to bowl as they brown; set aside.

0 minutes, stirring occasionally.

ven; add tomatoes with their liquid, tomato paste, chili r, sugar, salt, oregano leaves, cracked black pepper, and 2 cups water;

heat, heat to boiling. Reduce heat to low; cover and simmer 1 ½ ntil meat is fork-tender, stirring occasionally. ili into large bowl. Pass reserved onion to sprinkle over each serving.

ith Peppers and Cheese

45 minutes

led ked ham

s

lapeno peppers, chopped cup butter, divided Tbsp. salt ½ Tbsp. pepper ½ ts

mediummeat. Cover and hours.

okra 15 min

as-Style Chili Serving: 12 Prep Time: Cook Time: Total Time: 2 hours INGREDIENTS: 3½ pounds beef for stew¼ cup sala2 medium-siz3 medium-siz4 garlic clove

1 12-ounce can to1/3 cup chili powder ¼ cup sugar 2 tsp salt 2 tsp dried ¾ tsp cracked black pepper DIRECTIONS: 1. Cut beef for stew

remove meat cub2. Reserve ½ cup onions; cover and set aside. Add green peppers, garlic, and

remaining onions to drippings in Dutch oven; over medium-high heat, cook 1

3. Return meat to Dutch opowdeover highhours or u

4. Spoon ch Hash Browns wServing: 90 - 100 Prep Time:Cook Time: Total Time: INGREDIENTS: 25 lbs. potatoes, pee2½ lbs. diced coo2½ lbs. chopped onion2½ lbs. chopped green peppers 1 finely diced red pepper ½ lb. fresh ja1312 p. cayenne pepper

Notes:



DIR

2½ tsp. paprika 2 lbs. shredded cheddar cheese (8 cups)

ECTIONS: Cook po1. tatoes in boiling water until just cooked, drain. Cool and chill several

2. . Sauté ham, onions and peppers in ¼ cup butter until tender. Cool 10 min. Add

with seasonings and mix well. dle cook potatoes in remaining butter (or use cooking oil) until turning to brown on both sides. f of the potatoes on a platter, top with cheese and remaining potatoes.

mbo

hours or overnight. Grate cooked potatoes into large bowl.

3to potatoes along

4. On a gridbrowned,

5. Place hal

hicken & Okra GuCServing: Prep Time: Cook Time: Total Time: INGREDIENTS: 3 ½ lbs. frying chicken 2 green peppers - chopped 1 onion – quartered 2 celery stalks – chopped celery leaves

arlic -- minced

pped cups reserved broth

ato puree

1 101 po

2 la1 T 1 tsp. dried thyme

DIR

3 cloves g1 tsp. salt 3 tomatoes - peeled and cho51 16 oz can tom6 slices bacon -- finely chopped

oz pkg. frozen corn kernels - thawed und smoked sausage - sliced 1/4" thick

1 10 oz pkg. frozen sliced okra - thawed rge onions – chopped bsp. fresh thyme – chopped OR

ECTIONS: Combine chicken, quartered onion, celery leaves, and salt in a Dutch ovenwater to cover. Bring to a boil; cover, reduce heat, an

1. ; add d simmer 40 minutes. or

and celery leaves.

pieces. Set aside. nd sausage in a large Dutch oven over medium heat until bacon

acon and sausage, reserving 1 Tbsp. drippings in Dutch n; set bacon and sausage aside.

n, pepper, celery, and garlic to Dutch oven; cook over med. heat, nstantly, until vegetables are tender.

bacon, sausage, reserved broth (should be approximately 5 cups), ing ingredients. Bring mixture to a boil; reduce heat, and

hours.

until chicken is tender. Remove chicken, reserving broth and discarding onion

2. Skin, bone, and cut chicken into bite sized 3. Cook bacon a

is crisp. Remove bmble bacooven. Cru

4. Add oniostirring co

5. Add chicken,tomatoes, and remainsimmer, uncovered, 1-½

Notes:



age Gumbo Chicken & SausServing: 6 Prep Time: Cook Time: Total Time: INGREDIENTS: 1/3 cup flour ½ cup chopped green pepper 1/3 cup cooking oil ½ cup chopped celery

c ps chicken stock 3 u to taste - sliced ½" thick

per ed cooked chicken red pepper

okra Boiled white rice

ion

4 cloves garlic -- minced salt16 ounces smoked sausage½ tsp. pep2 cups chopp¼ tsp. ground2 cups sliced

1 cup chopped on DIRECTIONS: 1. For roux, in a heavy 2-quart saucepan stir together flour and oil till smooth.

nutes, stirring constantly. Reduce heat to

nd stir constantly about 15 minutes more or till a dark, reddish brown

crockery cooker place stock. Stir in roux. Add sausage, reen pepper, celery, garlic, salt, pepper, and red pepper.

ing for 10 -12 hours or on high-heat setting for 4½ .

ING

Cook over medium-high heat 5 mimedium.

2. Cook aroux forms. Cool.

3. In a 3½ - 6-quartchicken, okra, onion, g

4. Cover; cook on low-heat settto 5 hours. Skim off fat. Serve over rice

Spam Hot and Spicy Stir-Fry Serving: Prep Time: Cook Time: Total Time:

REDIENTS: Cup Reduced Sodium Teriyaki Sauce 1/3

3 T

1 C C Cups Hot Cooked Rice Cup Chopped Onions

1 Cup Pea Pods 1/3 Cup Water 1 Red Pepper, cut into strips

sp. House of Tsang Mongolian Fire Oil 1 ½ Tbsp. Vegetable Oil ½ tsp. Ground Ginger 1 Can Whole Baby Corn, drained and cut into halves 1 Can Spam Luncheon Meat, Cubed

an Mushrooms, Drained up Broccoli flowerets 1

61

Notes:



DIRECTIONS: 1. In a small bowl, combine Teriyaki sauce, water, Chinese Hot Oil and Ginger.

. r Large Skillet, stir fry SPAM, broccoli, onion, pea pods, and red vegetable oil for 2 minutes. Add Sauce mixture.

il bubbly. Add baby corn and mushrooms, heat thoroughly and server .

:

Set Aside2. In Wok o

pepper i3. Cook unt

n

over Hot Rice Pueblo SPAM Serving: 4 Prep Time: Cook Time: Total Time: INGREDIENTS

onterey Jack Cheese with peppers sh cilantro (or Parsley)

m (or powdered milk with ½ the water) liced into ¼” slices

1 Tbsp. Oil wedges

DIR :

2 Cups Cooked rice 2 Cups (8 oz.) shredded M½ Cup chopped fre½ Cup heavy crea1 (12oz.) can SPAM, s

1 Onion, cut intoWarm Tortillas

ECTIONS

2. medium-high heat, cook SPAM and onion 7 to 10 minutes or

round rice. . Serve with Warm Tortillas

-Francisco Stir-Fry

minutes

Total Time:

1. In bowl, combine rice and cilantro; set aside. In large skillet over until lightly browned. Meanwhile, in 2- quart saucepan over low heat, combine cheese, cream, and oil.

3. Cook, stirring occasionally, until cheese is melted. Place rice in center of plate; drizzle with cheese sauce. Place SPAM a

4 Easy SanServing: Prep Time: 20Cook Time:

INGREDIENTS: 1 Tbsp. Oil 2 tsp. Cornstarch

rloin 2 tsp. Dijon Mustard

1 Package Frozen Mixed Vegetables

DIRECTIONS:

¾ lb. Thin strips of beef tende

½ Cup Currant Jelly

er medium high heat. Add Beef and cook until no longer pink.

ne jelly, cornstarch, and mustard. Blend Well. Add jelly mixture and frozen vegetables to meat. Cover and simmer for 5-7 minutes until vegetables are crisp and tender, stirring frequently.

3. Serve over rice if desired.

HEFS’ NOTES:

1. Heat Oil in large skillet ov

2. In a small bowl, combi

C currant jelly is not available, ½ Cup apple jelly and 3 Tbsp. Lemon juice may be ubstituted.

Ifs

Notes:



G

Gumbo Ya YaServing: Prep Time: Cook Time: Total Time:

REDIENTS:IN 1 5 lb. roasting ch1 ½ cups celery -

icken – disjointed - coarsely chopped

pepper -- coarsely chopped

n broth garlic powder

rlic -- minced 2 ½ cups flour

ch as Kielbasa)

DIRECTIONS:

salt 2 cups greencayenne pepper 6 cups chicke

1 ½ tsp.s fresh ga

1 pound andouille sausage finely -- diced (or any spicy sausage su1 cup vegetable oil 4 cups fluffy rice 2 cups onions -- coarsely chopped

breasts in half crosswise to get a total of 10 pieces of chicken.

Season with salt, cayenne pepper and garlic powder and let stand at room temperature for 30 minutes.

ken pieces and shake until well-coated. Remove chicken and reserve the flour.

3. In a large skillet, brown chicken in very hot oil, remove and set aside. Stir oil remaining in the skillet with a wire whisk to loosen any brown particles

4. ly until the mixture of oil and flour (the roux) becomes dark brown (do not burn!). Remove fromheat and add onions, celery and green bell pepper, stirring constantly so they do not burn.

fer roux and vegetables to a large heavy saucepan. Add stock to roux and bles and bring to a boil, stirring. Lower heat to a quick simmer and add

sage and chicken. cooking, covered, until the chicken is tender, 1 ¾ to 2 hours. Adjust gs and serve in bowls over steamed or boiled white rice.

SPAM

INGREDIENTS:

1. Cut chicken

2. Measure flour into a large paper bag. Add chic

remaining in the bottom of the pan. Whisk in 1 cup of the remaining flour and stir constant

5. Transvegetagarlic, sau

6. Continue seasonin

Campfire Rice &Serving: Prep Time: Cook Time: Total Time:

pre-cooked rice

2 Cups Boiling Water

DIR

1-7oz. Package1-7oz. Can SPAM; diced

1 envelope fried rice seasoning mix or Onion Soup mix

ECTIONS: 1. Place Rice in Small bowl; pour boiling water over. Cover and let stand 5

minutes. Fluff with a fork. Mix in SPAM and seasoning mix. Transfer mixture to skillet. medium sized

2. Cook over medium heat for 5 minutes, stirring often.

Notes:



Vegetarian Casserole Serving:


Prep Time:

INGREDIENTS: 1 package frozen vegetables ½ package of Creamy Mushroom soup

ckage tortellini – cheese filled

1 pa4 cups water

DIRECTIONS: 1. Stir fry vegetables in skillet, add tortellini, water and soup, simmer for 20

minutes. Sprinkle with Parmesan cheese. Salt and pepper to taste.

Cook

Zastrow-roni Serving: Prep Time:

Time: Total Time: INGREDIENTS:

cups elbow macaroni 2 ¼salt & cayenne pepper to taste 1 pkg. taco sauce mix

uc

½ c

DIR

5 c ps water ¼ up powder milk

up grated Parmesan cheese ¼ cup dried vegetable mix

ECTIONS: Place the cheese in a separate plastic bag and all the other dry items in a la1. rger plastic bag.

2. In a large pot place the dry mixture and water. Mix well and bring to boil. Cover and simmer until macaroni is done.

3. Add theParmesan before serving or as a topping.

Notes:


Chapter 13 – Tin Foil Meals 13-1

Chapter 13 – Tin Foil Meals ken

Serving:

Cook Time:

Foiled Chic

Prep Time:

Total Time: INGREDIENTS: 1 sm. Green pepper; chopped

le slices (8oz) ½ sm. Red pepper; chopped

spray *or* 1 tsp. butter

Gar lg. Chicken breasts

y duty foil (16x16 inches)

S:

1 can Pineapp

Non-stick cooking 10 Mushrooms; chopped

lic powder, salt and/or pepper to taste 44 Squares heav DIRECTION

e bell peppers and mushrooms into 4 equal parts. Coat a small area in r of the foil with cooking spray or a small amount of butter. ortion of peppers and mushrooms on the greased area of the foil. Top

with a chicken breast and a pineapple slice. r, salt and pepper to your taste.

check for leaks. Place on the coals for 10 to 15

n 95) - Food section

Serving: 1 – 2 inutes

oTot 5 minutes

ING

1. Divide ththe cente

2. Place a p

3. Season with garlic powde4. Fold the foil securely and

minutes per side. Dallas Morning News (7 Ju Boy Scout Potatoes

Prep Time: 15 mCo k Time: 45 – 60 minutes

al Time: 60 – 7

REDIENTS: Potato

arrot mall onion

Salt & Pepper argarine

DIRECTIONS:

CS

M

. Slice the Potato into ¼-inch slices. Peal and slice the onion and carrot. . Place in the middle of a drugstore foil wrap with salt, pepper, & a dollop of

margarine. Add 1 Tbsp. water. . Seal the Wrap and place on coals for 45 minutes to a hour.

Baked Apple erving: 1

minutes ook Time: 60 minutes otal Time: 65 minutes

GREDIENTS:

12

3

SPrep Time: 5 CT IN

apple per person rown or white sugar per apple

11 Tbsp. b

Notes:



DIRECTIONS: 1. Wash apple. Cut a slice off the top, remove the core, and put the sugar in the

2. Wrap in foil. Cook in hot ashes for approx. 1 hour.

elts Serving: Prep Time:

hollow.

Mountain M

Cook Time: Total Time: INGREDIENTS: Rolls (any kind) Meat (thinly sliced)

DIRECTIONS:

Cheese (sliced) Mustard

s. Fill to taste with cheese, meat, and mustard.

Com

oo

1. Cut and butter roll2. Wrap each roll in foil. Place rolls on the edge of the coals or on grill above the

coals for about ½ to 1 hour.

plete Meal Serving: variable Prep Time: 10 minutes

k Time: 1 – 2 hours CTotal Time: 1 -2 hours INGREDIENTS: Meat, seasoned to taste Potatoes Other vegetables DIRECTIONS: 1. Cut meat, potatoes, and other vegetables into bite-size pieces. Divide the

to individual portions on pieces of foil. 2. Wrap each portion carefully. Cook in hot ashes about 1 to 2 hours. Serve, in foil.

Prep Time:

INGREDIENTS:

ingredients in

Pi-Chee Ham Serving:


an SPAM,

ar

1 can candied yams c1

a pat of butter dash brown sug DIRECTIONS: 1. Slice SPAM into a double or triple layer foil pack. Put in candied yams, the

r and sprinkle some brown sugar on top. 2. Seal the pack and heat on the coals for eight minutes a side. Tastes like

and yams.

SPAM, a pat of butte

candied ham

Notes:



e

outes

NTS:

Caramel ApplServing: 1 Prep Time: 5 minutes

o k Time: 30 minutes CTotal Time: 35 min INGREDIE

erson, er apple

DIRECTIONS:

1 apple per p3 caramel cubes p

Cut a slice off the top, remove the core, and put the caramels in

l good. Cook in hot ashes about 30 minutes.

Sue's Goulash Serving: Prep Time: 10 minutes

t

1. Wash apple. the hollow.

2. Wrap in foil. Sea

Cook Time: 15 minutes To al Time: 25 minutes

INGREDIENTS: ½-cup of Minute Rice Canned chicken, beef, or chopped ham

gredients

DIRECTIONS:

Dried onion flakes Dry seasoning or gravy in

) sheets of foil into a bowl shape. Put in the bottom, sprinkle and

, dry seasoning, or gray ingredients. ome canned chicken, beef, or chopped ham. Pour in ½-cup water. Seal

and place on coals for 15 minutes.

es in a Parcel

oinutes

NTS:

1. Form three (3mix dried onion flakes

2. Add s

Cheese PotatoServing: 1 Prep Time: 10 minutes

o k Time: 50 minutes CTotal Time: 60 m INGREDIE

o, peeled and sliced cut in cubes

1 slice Bacon, diced 3 slices onion, separated into rings

argarine Salt, pepper, paprika

1 Med. Potat2 oz. Cheese

1 tbs. Butter or M

DIRECTIONS: 1. Use a double thick piece of heavy-duty foil. With a little oil, lay the potatoes on

the foil, distributing the slices evenly, and season with a little salt, pepper, and

3. Fold the foil to form a parcel, closing the edges carefully. Cook the cheese potatoes over a charcoal grill for 50 minutes, turning the parcel repeatedly. You can use dried diced onions and dried bacon, but add 4 - 6 Tbsp. water.

paprika. 2. Scatter the cheese and bacon and onion rings evenly over the potatoes;

sprinkle the butter pieces on top.

Notes:



Quick Rice Serving: 1 Prep Time: Cook Time: Total Time:

INGREDIENTS: ½ cup Minute rice

DIRECTIONS:

ce in a heavy freezer zip lock bag, add ½ cup boiling

t No mess

ieners in foil

: Cook Time:

INGREDIENTS:

1. Place ½ cup Minute riwater to bag, Wait 3 minutes. Add butter buds and salt. Multiply recipe by # of serve. No po

WServing: Prep Time

Total Time:

Mustard

Pickle relish

Wieners Foil

Onion Cheese

DIRECTIONS:

Place wieners in double heavy foil and spread with one or m1. ore of the following: a. Mustard b. fine chopped onion c. cheese strips

ok over coals for 10 min, turning once.

Serving: variable Prep Time: 5 minutes

Total Time:

d. pickle relish 2. Wrap tightly and co Veggies on the Barbie

Cook Time:

INGREDIENTS: Potato Sweet potato Corn on cob DIRECTIONS: 1. Foil wrapped potatoes will take about 45 min.-1 hr. depending on size. Prick the

Tatter to keep from exploding. Sweet po2. tatoes, yams, large onions in foil = 45 min.-1 hr.

3. Foil wrapped corn on the cob, 25-45 min. depending on maturity of the corn, not the boy.

Notes:



Coals Serving: 4

0 minutes 5 minutes


Rice on the

Prep Time: 1Cook Time: 1

INGREDIENTS: 1½ cups minute rice 1½ cups water

ne s

Das4 ts

1 Tbsp. margari½ t p. salt

h pepper p. instant bouillon

DIRECTIONS: 1. Place two sheets of foil (14" sq.) on top of each other in a cooking pot. Press

l or pouch. Add ingredients and seal tightly. from pot and place on coals for 15 minutes.

Sauced Dogs

Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes INGREDIENTS:

into a bow2. Remove

Serving: 3 – 4

½ lbs. hot dogs ½ cup cheddar cheese 1 hard-boiled egg 2 Tbsp. chili sauce 1 Tbsp. pickle relish ½ tsp. mustard ½ tsp. garlic salt DIRECTIONS: 1. At home, grind together: ½ lbs. hot dogs, ½ cup mild cheddar cheese. 2. Add 1 chopped hard-boiled egg, 2 Tbsp. chili sauce, 1 Tbsp. pickle relish, ½

tsp. mustard, ½ tsp. garlic salt. 3. At camp spread this mess, I mean mixture, on buns. Wrap in double heavy foil.

Heat on coals for 10 minutes. Aluminum Eggs Serving: 1 Prep Time: 5 minutes Cook Time: 10 – 15 minutes Total Time: 20 minutes INGREDIENTS: 1 Sausage Patty 1 handful Hash Brown Potatoes 1 dash water 1 Egg Salt, pepper, spices DIRECTIONS: 1. Wrap ingredients in double foil pack and placed on coals for 10-15 min. If it

burns, cut down the time.

Notes:



Foil Baked Fish Serving: 1 – 2 Prep Time: 5 minutes Cook Time: 20 – 30 minutes Total Time: 25 – 35 minutes INGREDIENTS: Filleted fish Onion Salt & pepper Lemon Tomato DIRECTIONS: 1. Lay out a strip of heavy doubled foil and butter generously. 2. Lay out a filleted fish on the foil. Sprinkle with salt and pepper. Cover with onion

rings, lemon slices, and tomato slices. Seal tightly with foil and place on a grill over the coals. When steam balloons the foil prick it once. A large filleted fish is ready to eat in 20-30 minutes.

CHEFS’ NOTES: If your fish tend to be dry, add a can of tomato sauce.

Prep Time: 10 minutes inutes inutes

Sweet, Sweet Potatoes Serving: 3 – 4

Cook Time: 20 mTotal Time: 30 m INGREDIENTS: 1 can sweet potatoes

yrup

DIRECTIONS:

Margarine Maple flavored s

mpletely the top from an 18 oz. can of sweet potatoes. Strip off the

ed syrup and 1 Tbsp. margarine. Return liquid to cover the sweet potatoes.

2. Cover can with foil. Place on a grill or near coals and heat until bubbly, about 20

Baden Baked Sliced Potatoes

Prep Time:

Total Time:

INGREDIENTS:

1. Remove colabel. Drain some of the liquid into a cup, and add ¼ cup maple flavor

min.

Serving:

Cook Time:

Potato Margarine Foil Salt, pepper, garlic salt DIRECTIONS: 1. Scrub and cut potatoes into thick slices. Use one potato per person. Do not peel

ch one on a double sheet of heavy foil.

3. turning often for an hour or 15-20 minutes on coals.

the potatoes. Place ea2. Add 1 Tbsp. margarine. Sprinkle with garlic, onion salt and pepper.

Seal and bake on the grill,

Notes:



Foiled Onions Serving: Prep Time: Cook Time: Total Time: INGREDIENTS: Large onion Margarine Salt & pepper Bacon DIRECTIONS: 1. Peel a large onion and cut in half. Place a pat of margarine on the cut side and

sprinkle with salt and pepper. Top with a half strip of bacon on each half onion. 2. Wrap each in double heavy foil and seal tightly. Bake on coals 35 – 45 minutes.

(1 onion for 2 persons) Hot Chicken Sandwiches Serving: 3 – 4 Prep Time: 10 minutes Cook Time: 15 – 20 minutes Total Time: 30 minutes INGREDIENTS: 1 can boned chicken 1 cup chopped celery ¼ cup sliced ripe olives ¼ cup shredded jack cheese, ¼ cup mayonnaise 1 tsp. dry onion flakes Hamburger buns DIRECTIONS: 1. Combine 1 can boned chicken, 1 cup chopped celery; ¼ cup sliced ripe olives,

¼ cup shredded jack cheese, ¼ cup mayonnaise, 1 tsp. dry onion flakes, and spread on hamburger buns.

2. Wrap in double heavy foil and heat over coals 15-20 min. Drumsticks Serving: 6 – 7 Drumsticks Prep Time: Cook Time: Total Time: INGREDIENTS: 1 lbs. hamburger 1-cup cornflakes 1 egg ½ chopped onion Salt & pepper 1 tsp. mustard 1 Tbsp. ketchup

Notes:



DIRECTIONS: 1. Crush the cornflakes and mix with all the rest of the ingredients, except

Wrap a handful around a green stick and wrap aluminum foil around stick.

0 min. over bed of coals, turning slowly.

Serving: 1 5 minutes

Cook Time: 45 minutes ime: 50 minutes

INGREDIENTS:

eggshell.meat and

2. Cook 20 - 3

Mineshaft Pig

Prep Time:

Total T

1 saAluminum foil

IRECTIONS:

1 potato usage link

D 1. Core a tunnel in a potato with an apple corer, then stuff the tunnel with a

sausage link. e on coals, for about 45 minutes.

2. Wrap in foil and bak

Notes:


Chapter 14 - “One-Pot” Meals 14-1

AnnServing: 6

rep Time: 15 minutes inutes inutes

Chapter 14 - “One-Pot” Meals 's One Pot Potato Soup

PCook Time: 30 mTotal Time: 45 m INGREDIENTS: 4 peeled potatoes 1 small onion 4 green onions 1 garlic clove

tter broth cream

1 cup milk per

DIR

3 tbsp bu3 cups chicken ¾ cup whipping

Dash white pep

ECTIONS: 1. Cut potatoes and onions, set aside. Chop green onions. 2. In heavy skillet, saute all onions and garlic lightly.

. Add potatoes and chicken broth. Simmer until potatoes are tender.

. Mash with potato masher. Add cream, milk, salt & pepper and heat through.

HEFS’ NOTES:

34 C

dd herbed croutons for crunch and flavor just before serving.

ne-Pot Mushroom Spaghetti erving: 2 – 3 rep Time: ook Time: otal Time:

IRECTIONS:

A OSPCT D . At home, combine in freezer-weight half-gallon zipper bag:

a. 1 cup dried mushroom pieces and slices, mixed varieties if possible b. ¼ cup dried diced green bell pepper c. 3 Tbsp. dried onion flakes d. 1 envelope (1-1/8 ounces) dried spaghetti sauce mix e. ½ tsp. garlic powder f. ½ tsp. salt g. 3 cups thin, flat spinach noodles h. Carry separately to camp: Parmesan cheese

2. At camp: Boil 4 cups water in medium pot. Add mix. Cook, stirring frequently, about 5 minutes; if noodles are sticking too much, add a little additional water.

3. Cover pot and remove from heat; let stand 5 minutes, or until noodles are tender. Stir well, and sprinkle with Parmesan cheese before serving.

Notes:

1



Chicken Provencale Serving: Prep Time: Cook Time: Total Time: INGREDIENTS: Serving: Serves: 6

INGREDIENTS:

2 Tbsps olive oil 6 4-oz boneless, skinless chicken thighs, each cut in half

onions, thinly sliced 1 medium-size fennel bulb, thinly sliced

1 28-ounce can whole peeled tomatoes with thick tomato puree 1 14½ -oz can reduced-sodium chicken broth 2 tsp dried thyme leaves ½ tsp ground black pepper ½ tsp salt ½ cup pitted ripe olives ½ cup red wine Fresh thyme sprigs (optional) Boiling water

2 medium-size

6 cloves garlic, sliced

DIRECTIONS: 1. In heavy 6-quart saucepot, heat 1 Tbsp oil over medium heat. Add chicken;

saute until pieces are browned on all sides ? about 5 minutes. Remove chicken to medium-size bowl and set aside.

2. Add remaining 1 Tbsp oil, the onions, and fennel to saucepot; sauté until golden 0 minutes. Add garlic and sauté 2 minutes. Return browned chicken to

vegetables. Add tomatoes with puree, chicken broth, dried thyme, pepper, and salt. Heat stew to boiling over high heat; reduce heat to low, cover, and cook 45 minutes. Add olives and red wine and cook 15 minutes longer, stirring occasionally.

3. To serve, stir chicken stew and ladle 2 pieces of chicken with tomato-vegetable mixture into each of 6 soup plates. Garnish each with a sprig of thyme, if desired, or keep stew warm over very low heat for guests to help themselves as desired. Stew may be kept warm for up to an hour on top of stove; add a little boiling water when needed to keep from sticking. Check occasionally with quick-read thermometer and adjust heat if necessary to maintain temperature above 140 degrees F.

Stroga f

Coo

INGREDIENTS:

-- about 1saucepot with

nof Steaks Serving: Serves: 4

k Time: 10 minutes Total Time: 25 minutes

Skillet Steaks:

beef cubed steaks (about 4 ounces each) /4 teaspoon salt

1/4 teaspoon coarsely ground black pepper teaspoons vegetable oil

41

2

Notes:



egetable oil ced white mushrooms , finely chopped n broth

cream n mustard

und black pepper ed fresh dill

Stroganoff Sauce: 1 teaspoon v10 ounces sli1 small onion

e1/2 cup chick1/4 cup reduced-fat sour 1/2 teaspoon Dijo1/8 teaspoon coarsely gro1 tablespoon chopp DIRECTIONS: 1. Prepare Skillet Steaks: Pat steaks dry with paper towels. Sprinkle steaks with

-high heat until hot. Add steaks turning steaks over once. When steaks are

done, transfer to platter with any juice; cover with foil. , heat oil over medium-high heat until k about 8 minutes or until onion is

rates, stirring occasionally. 4. Add chicken broth; heat to boiling. Boil 1 minute or until slightly reduced.

Remove skillet from heat; stir in sour cream, mustard, pepper, and dill. Return llet; heat through.

Serving: 2 – 3

Tot DIRECTIONS:

salt and pepper. 2. In nonstick 12-inch skillet, heat oil over medium

and cook 5 to 6 minutes for medium,

3. Prepare Stroganoff Sauce: In same skillethot. Add mushrooms and onion and cootender and all liquid evapo

steaks with their juice to ski Easy One-Pot Goulash


al Time:

1. At home, combine in freezer-weight quart plastic zipper bag:

a. One 1-ounce package freeze-dried diced beef (available at camping stores)

b. 1½ cups dried potato slices (from a boxed potato side dish like Au Gratin Potatoes)

2.

. Return to boiling. Reduce heat and simmer, stirring occasionally, until the er.

Prep Time:

c. ¼ cup lentils d. 4 sun-dried tomato halves - cut into ½ " pieces e. ½ package dried spring vegetable soup mix f. 1 Tbsp. dehydrated onion flakes

At camp: Boil 1¾ cups water in medium pot. Stir in mix. Cover; remove from heat and allow to stand 15 minutes (this helps re-hydrate the ingredients without using fuel).

3potatoes are tend

One Pot Glop Serving: 2 – 3

Cook Time: Total Time: INGREDIENTS: 3 Cups Water 1 Can Meat (your Choice) Instant Mashed Potatoes or Potato Pearls

heddar Cheese cut into chunks utter, Salt and Pepper to taste

CB

Notes:



DIRECTIONS: 1. Boil water, 2. Add potatoes according to instructions to desired thickness

epper to taste.

ice

Cinutes

3. Add meat, cheese, salt & p Cuban Chicken and Yellow RServing: 4 Prep Time: 10 minutes

ook Time: 35 minutes Total Time: 45 m INGREDIENTS: 2 Tbsp canola or olive oil 4 boned chicken thighs (about ¾ pound)

p salt ½ ts

1 m

2 ro

¼ tsp freshly ground black pepper 3½ cups hot water (faucet hot)

edium-sized garlic clove, minced One 10-ounce package yellow (saffron) rice mix Half of a 1-pound package frozen green peas (do not thaw)

asted bell peppers (from a jar), halved or quartered lengthwise DIRECTIONS: 1. Heat oil in large, deep, heavy skillet over moderately high heat 2 minutes. Add

brown lightly on both sides, 5 to 8 minutes. Lift to plate, sprinkle and black pepper, and reserve.

r into the skillet, add garlic, and bring to boiling. Add rice, then stir or to spread rice. Lay chicken on top, bring to gentle boil, cover, and cook

until liquid is absorbed and rice is tender, about 20 minutes. on top, in piles or random pattern, then add red peppers. Cover

Taste for salt and pep

Deli in ServingPrep Time: Cook TiTotal Ti :

chicken andwith salt

2. Pour watetilt skillet

3. Spoon peasand cook just until peas are heated through, 3 to 5 minutes.

per, adjust as needed, and serve.

a Skillet : 4

me: me

INGREDIENTS:

. Corned Beef, cooked and cut into pieces 1 lb

oz o strips

eed ce

: eef, sauerkraut, water and caraway seed in a large skillet. Bring to

a full boil. Stir in Rice. over rice and top with Cheese.

remove from heat. Let stand 5 minutes.

½ Cup Prepared Thousand Island dressing 1 Can (14 oz.) sauerkraut

. Swiss cheese, cut int3 1½ Cups Water ¾ tsp. Caraway s1½ Cups Dry Ri DIRECTIONS1. Mix corned b

2. Pour dressing3. Cover and

Notes:



bo

o

TS:

Louisiana GumServing: 12 Prep Time: 20 minutes

o k Time: 140 minutes CTotal Time: 160 minutes INGREDIEN

pped

1 clove garlic, chopped

ed

epper, chopped (opt)

DIRECTIONS:

½ cup vegetable oil 2 large onions, finely cho1 cup flour

4 quarts water ¼ cup parsley, finely choppsalt & pepper to taste 1/8 cup bell pmeat (see cook's note) 1/8 cup celery, chopped (opt) to serve: 1 cup green onion, chopped rice 1/2 teaspoon file powder

mbo pot, make a roux with oil & flour. You do this by cooking over

2. ients, except ½ cup green onions, file',

CH

1. In large Gumedium heat, stirring constantly until the mixture (roux) is a dark caramel color (be very careful here not to scorch the flour). Remove from fire & add remaining ingred& rice. Boil for about 2 hours, or until meat is tender & gumbo has thickened. In the last 15 minutes of boiling, add reserved green onions. Remove from fire & add file'.

EFS’ NOTES: t to use can include: chicken is good bMea y itself or with sausage or okra, any

eafood (except clams), if using shrimp don’t add it until the last 20 min of cooking

One Dish Chicken & Rice

Cook Time: 45 minutes

stime. Campbell's Serving: 4 Prep Time:

Total Time: INGREDIENTS: 1 can (10¾ oz.) Cream of Mushroom Soup

ular long-grain rice skinless, boneless chicken breast halves

¼ tsp. paprika 1 cup water ¼ tsp. pepper ¾ cup uncooked reg4 DIRECTIONS:

In 2-qt. shallow baking 1. dish mix soup, water, rice, paprika and pepper. Place l paprika and pepper. chicken on rice mixture. Sprinkle with additiona

2. Cover. Bake at 375 F for 45 minutes or until done.

Notes:



f Stew

One Pot Pasta BeeServing: 4 Prep Time: 15 minutes Cook Time: 110 minutes Total Time: 125 minutes

INGREDIENTS: 8 ounce Pasta ¼ chopped cup fresh parsley ¼ tsp crushed red pepper flake

1 lb lean beef cut into 1 inch cubes

inch ovals carrot h strips

all mushrooms - cleaned

1 bay leaf

½ tsp salt ¼ tsp pepper 1 thawed cup frozen peas

½ lg onion - chopped 2 sliced diagonally into ¾½ red bell pepper cut into ½ inc8 ounce sm2 tomato cut into wedges 1 cup red wine

DIRECTIONS:

In a lg heavy pot, combine beef, onion, carrots, red pepper, mushrooms, tomatoes, wine, bay leaf, parsley and red pepper fla

1. kes.

3.

Spiced Pork Medallions

2. Cover and simmer over low heat for 1½ hours, stirring occasionally. Stir in salt, black pepper and pasta. Cover & cook 10 mins, stirring occasionally. Add peas and stir to mix. Serve hot.

Serving: Serves: 4 Cook Time: 8 minutes Total Time: 20 minutes INGREDIENTS: 2 pork tenderloins (about 3/4 pound each) 1 tsp salt ½ tsp dried thyme leaves

black pepper 1/8 tsp ground nutmeg

ves

nt jelly en broth

½ tsp ground cinnamon ¼ tsp ground

1/8 tsp ground clo1 tablespoon vegetable oil ¼ cup red curra2/3 cup chick DIRECTIONS: 1. Trim any fat and sinew from pork tenderloins. Cut each tenderloin crosswise

into 4 pieces. Between 2 sheets of waxed paper, place half of pork pieces cut th meat mallet or rolling pin, pound each piece of pork into a 1/2-

2. loves. Add

. In 12-inch skillet, heat oil over medium-high heat until very hot. Add pork medallions; cook 5 minutes per side or until they just lose their pink color.

. Remove pork to warm platter. Stir currant jelly into drippings in skillet until melted; stir in chicken broth and heat to boiling. Spoon sauce over pork.

side up. Wiinch-thick medallion. Repeat with remaining pork. In medium bowl, mix salt, thyme, cinnamon, pepper, nutmeg, and cpork medallions to spice mixture; toss to coat.

3

4

Notes:



o 8

One-Pot Primavera Serving: 6 tPrep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes

INGREDIENTS: 1 pound twist pasta

chunks hini, cut into ½ -inch chunks

er, cut into ½ -inch chunks

d

n broth

rmesan cheese

DIRECTIONS:

¼ cup olive oil 2 yellow squash, cut into ½ -inch1 large zucc1 red bell pepp1 small onion, chopped 3 garlic cloves, minced 4 plum tomatoes, slice½ pound sliced fresh mushrooms 1 can (10-1/2 ounces) condensed chicke½ tsp salt 1 tsp black pepper ½ cup grated Pa

1. In a soup pot, cook the pasta according to the package directions; drain in a

2. llow squash, zucchini, r. Add the

. Return the pasta to the pot and cook until well combined and heated through, kle with the cheese and serve.

ot Pie

Prep Time: 12 minutes inutes

colander and set aside. In the same pot, heat the oil over high heat. Add the yebell pepper, onion, and garlic, and sauté for 8 minutes, just until tendetomatoes, mushrooms, chicken broth, salt, and black pepper, and cook for 3 to 5 minutes, or until heated through.

3stirring frequently. Sprin

Yummy Vegetarian PServing: 6

Cook Time: 35 mTotal Time: 47 minutes INGREDIENTS: 2 9" frozen pie crusts 1 10.75 oz can creamed soup 2 cups frozen mixed vegetables

DIRECTIONS:

¼ cup milk 1 cup cheese pepper

en to 350 degrees.

3. 4.

6. crust.

8.

1. Pre-heat ov2. Mix soup with about 1-2 c. frozen mixed vegetables and enough milk to moisten

to mixture without becoming runny. Stir in pepper, to taste, and any other spices you like. Crumble one frozen pie crust into a bowl.

5. Mix with grated cheese. Pour vegetable/soup mixture into remaining pie

7. Sprinkle crust and cheese mixture over the top to cover contents. Bake for about 30-40 minutes or until crust looks brown.

Notes:



Serving: 12

Texas-Style Chili

Prep Time: Cook Time: Total Time: 2 hours

INGREDIENTS: 3 ½ pounds beef for stew

aste

oregano leaves k pepper

DIRECTIONS:

¼ cup salad oil 2 medium-size onions, chopped 3 medium-size green peppers, diced 4 garlic cloves, crushed 2 28-ounce cans tomatoes 1 12-ounce can tomato p1/3 cup chili powder ¼ cup sugar 2 tsp salt 2 tsp dried 3/4 tsp cracked blac

r stew into ½ -inch cubes. In 8-quart Dutch oven over high heat, in

es to bowl as they brown; set aside.

3. matoes with their liquid, tomato paste, chili

er and simmer 1½ hours or until meat is fork-tender, stirring occasionally.

d onion to sprinkle over each serving.

Serving: 4

Cook Time: 20 minutes nutes

1. Cut beef fohot salad oil, cook one-third of meat at a time, until browned. With slotted spoon, remove meat cub

2. Reserve ½ cup onions; cover and set aside. Add green peppers, garlic, and remaining onions to drippings in Dutch oven; over medium-high heat, cook 10 minutes, stirring occasionally. Return meat to Dutch oven; add topowder, sugar, salt, oregano leaves, cracked black pepper, and 2 cups water; over high heat, heat to boiling. Reduce heat to low; cov

4. Spoon chili into large bowl. Pass reserve One Pot Tuna Pasta

Prep Time: 15 minutes

Total Time: 25 mi INGREDIENTS: 8 oz elbow macaroni, uncooked 1 large can white albacore tuna packed in water,drained

fresh parsley water

2 chicken bouillon cubes

1 9

¼ chopped cup2½ cups

1/8 tsp pepper 1 tsp fresh basil 1 4 oz jar pimento

oz package frozen cut green beans 1 cup skim milk 4 oz reduced fat Cheddar cheese, grated

Notes:



DIRECTIONS: 1. Bring water, bouillon

lcubes, pepper and basil leaves to a boil in a 4-quart pot.

y add pasta so that water continues to boil. mmer for 7 minutes, stirring occasionally. Meanwhile, dice pimento.

to, green beans and milk into pot; cover and simmer 6 to 8 asta and beans are tender.

, tuna and parsley until cheese is melted. Serve immediately.

2. Gradual3. Cover and si4. Stir diced pimen

minutes or until p5. Stir in cheese Emerilized Tuna Casserole Serving: 6-8 servings Prep Time: 30 minutes Cook Time: 35 minutes Total Time: 65 minutes INGREDIENTS: 3 (6-ounce) cans solid white tuna in spring water

2 stick) plus 2 tsp unsalted butter ips

3 cups egg noodles yellow onion

¼ te¼ c

3 cu1 cu

TooMeacas , oven mitts or pot holders,

a

4 Tbsp (1/1 (5 ½ ounce) bag potato ch1 tsp salt

½ cup chopped ¼ cup chopped celery

aspoon ground black pepper up all-purpose flour

3 cups whole milk ps grated mild Cheddar cheese (about 12 ounces) p frozen peas

ls: suring cups and spoons, cutting board, knife, can opener, grater, 2-quart

serole dish, 3- to 4-quart pot, large wooden spooncol nder, 4-quart heavy pot, wire whisk. DIRECTIONS: 1. Open th2. Lightly

e cans of tuna, drain, and set aside. art casserole dish with 2 tsp of the butter and set aside.

chips inside their bag to break into small pieces. Set aside. rack is in the center position and preheat the oven to

um pot of water to a rolling boil over high heat. Add 1/2 teaspoon of cook for 5 minutes, stirring occasionally with a

ng together. der set in the sink,

d rinse under cold running water. Set aside and allow

aining 4 Tbsp of butter in a heavy pot over medium heat. Add the , the remaining ½ tsp of salt, and the pepper, and cook, stirring, 4 minutes.

stirring constantly. simmer over medium-high heat, stirring

minutes. Remove from the heat. Add the cheese and peas and stir well.

1. Add the cooked noodles and drained tuna and stir well. Pour the tuna mixture into the greased casserole dish. Top with the crushed potato chips and bake until golden brown and bubbly, about 20 minutes.

2. Using the mitts or pot holders, remove the casserole dish from the oven and let rest for 5 minutes before serving.

grease a 2-qu3. Squeeze the potato 4. Make sure the oven

350°F. 5. Bring a medi

the salt and the noodles andlarge wooden spoon to prevent the noodles from sticki

lders, drain the noodles in a colan6. Using oven mitts or pot hopouring away from you, anto drain well.

7. Melt the remonions, celeryuntil soft, about

8. Add the flour and cook for 2 minutes,9. Whisk in the milk and bring to a

occasionally. Simmer for 2 10. 1

1

Notes:



:CHEFS’ NOTES 1. Be extra careful removing the hot casserole from the oven—it's not just hot, it's

Pot Roast and Winter Vegetables

inutes

INGREDIENTS:

heavy too! 2. Make sure you have enough potato chips on hand not only to make this recipe

but also to feed the chef and any kitchen help. Hey, quality control is important, you know?

Serving: 8 Prep Time: Cook Time: 20 minutes Total Time: 3 hours 30 m

d boneless beef chuck roast

ieces 1 pound parsnips, cut into large pieces

to large pieces pieces

Pepper, to taste y, chopped

quarts water or brown stock d wine or water

One 3- to 4-poun2 Tbsp vegetable or olive oil 4 small to medium onions, quartered 2 pounds carrots, cut into large p

2 stalks celery, cut in4 large potatoes, cut into large2 Tbsp flour Salt, to taste

2 Tbsp fresh parsle2 tsp dried thyme 1 to 2 bay leaves 21 cup re DIRECTIONS: 1. Preheat oven to 325 degrees F. 2. In a large, heavy Dutch oven or stock pot, heat the oil over medium heat. Rinse

beef under cold running water and carefully pat dry with paper towels. Add meat

5. beef and vegetables from liquid and simmer to reduce, if desired. Slice

Notes:

to oil and brown on all sides. Remove beef. 3. Sauté vegetables until lightly browned. Add flour and cook 3 to 4 minutes. 4. Return beef to pot and add liquids and seasonings. Cover and bake 2½ to 3

hours or until meat is fork-tender. Removebeef and serve with vegetables and sauce.


Chapter 15 – “30-Minute” Meals 15-1

Chapter 15 - “30-Minute” Meals ppy Joes Slo

Serre nutes

TS:

ving: 10 p Time: 5 miP

Cook Time: 20 minutes Total Time: 25 minutes INGREDIEN

2 ½ Tbsp Worchestershire sauce gar

p

2 ½ lb hamburger 1 chopped medium onion

1/3 cup brown susalt and pepper to taste ½ cup ketchup 1 Tbsp mustard 1 10.75 oz can cream of mushroom sou DIRECTIONS: 1. Fry hamburger with salt, pepper, and onions.

ase. 3. Add Worcestershire sauce, sugar, ketchup, mustard and mushroom soup.

aghetti

Serving: 8 Prep Time: 15 minutes

inutes

2. Drain gre

4. Heat and serve. New Twist on Sp

Cook Time: 15 mTotal Time: 30 minutes INGREDIENTS:

Rotini pasta 1 lb

2 14.5 oz cans Italian-seasoned or pasta-ready 4 cups chunky spaghetti sauce 2 15 oz cans black-eyed peas or black beans, rinsed and drained

IR

1 16 oz package frozen chopped spinach, or broccoli florets, thawed

Grated Parmesan cheese

ECTIONS:D 1. Cook pasta according to package directions, adding spinach or broccoli during

last 5-7 minutes of cooking time. Drain well. . Toss pasta, veggies, beans and tomatoes in pot over medium-low heat until

heated through, stirring. Serve hot with Parmesan cheese.

Notes:

2



inutes ook Time: 20 minutes

0 minutes

Lightning Fast Chili Serving: 4 Prep Time: 10 mCTotal Time: 3 INGREDIENTS: 1 pound cooked ground beef, chicken, or turkey 15-ounce can kidney beans, drained

nel corn, drained tomatoes

h

15-ounce can ker15-ounce can diced2 Tbsp chili powder Canned chilies, if desired for garnis DIRECTIONS: 1. Heat all ingredients in a large saucepan until heated through. or, place all

a slow cooker and cook on low for 8 to 10 hours.

Stir-fry Shrimp and Steamed Rice

ota es

ingredients in

Serving: 4 Prep Time: 10 minutes

s Co k Time: 15 minuteo l Time: 25 minutT

INGREDIENTS: 1 Tbsp Peanut Oil

nion, chopped 2 cups Med sized Shrimp

1 Cup red bell pepper li roth

½ tsp cornstarch mixed in 1 tsp cold water

1 Medium O

1 Tb Soy Sauce 1 Cup chopped celery

1 Cup Cut Brocco½ Cup Water or b

1 or 2 Cups rice DIRECTIONS: 1. Heat oil in a Wok and stir fry onion until it is transparent. Push the onion up the

Wok, then add the shrimp, stirring until the tail curls (about 2-3

2. emporarily. Place the veggies into

add the cornstarch and water mixture (to thicken). Stir for about 1 minute. Ready to serve.

. At the same time you are Wok-ing, have the steamed rice cooking on another burner, according to your favorite rice directions.

side of theminutes). Add soy sauce, stir onions back in with the shrimp. Remove Shrimp and onions from the Wok tthe Wok and add the water (or broth). Cover with Wok lid and steam veggies for about 5 minutes. Add back in the shrimp and onions and

3

Notes:



rilled Italian Chicken


Quick and Healthy GServing: 4 Prep Time: 15 minutes Cook Time: 20 minutes

INGREDIENTS: 4 boneless, skinless chicken breasts 2 zucchini, sliced 2 summer squashes, sliced 2 onions, chopped 1 cup Italian salad dressing

DIRECTIONS:

n breasts in a container with a lid. Pour ½ cup of your favorite

ok. In same dressing

over the vegetables. on grill and cook until chicken is no longer

n and broil in oven. suggestion: Serve each plate with steamed rice. Try low-fat dressing to

Serving: 4 utes

tes

1. Place chickeItalian salad dressing over top. Cover and refrigerate until ready to coseparate container slice squash and onions. Pour a ½ cup of the

2. To cook: Place meat and vegetablespink or place meat and vegetables on broiler pa

3. Servingkeep calories down.

Frenzied Fried Rice

Prep Time: 5 minCook Time: 25 minuTotal Time: 30 minutes INGREDIENTS: 2 skinless, boneless chicken breast halves (about 2/3 pound total), fresh or frozen

nal) l)

vegetable oil

ed mushrooms ¼ cup dry sherry

-sodium soy sauce, plus additional for serving (optional)

4 cu1 to

1 cu1½ DIRECTIONS:

Cooking oil spray (optio2 large eggs (optiona2 Tbsp peanut or other 1 large onion (for 1 cup chopped) 1 cup already-slic

3 Tbsp reduced1 Tbsp bottled minced garlic

ps leftover cooked rice (regular long-grain or quick-cooking brown) 2 bunches scallions (green onions; for ¾ cup chopped)

1 can (5 ounces) sliced water chestnuts p frozen green peas Tbsp dark sesame oil

1. If the chicken is frozen, run it under hot water so you can remove any

packaging. Place the chicken on a microwave-safe plate and microwave 2 minutes, uncovered, on high, to begin defrosting.

. Meanwhile, if you're using the eggs, spray a 12-inch nonstick skillet with cooking oil spray and set it over medium heat. Beat the eggs lightly, pour them into the skillet, and cook without stirring (as you would with an omelet) until they are almost dry. While the eggs cook, cut the chicken (fresh or partially defrosted), into bite-size chunks. When the eggs are ready, remove them to a plate and set aside.

2

Notes:



nch skillet over high heat. Add the nd cook, stirring occasionally. As it cooks, peel and coarsely chop the

e skillet as you chop. Cook 1 minute. Stir in the remaining 1 oil, the mushrooms, sherry, 3 Tbsp soy sauce, and garlic,

cook about 3 minutes, stirring frequently. using the white and enough of the tender green tops to

Add them to the skillet and stir well. Drain the water chestnuts and Add the peas and sesame oil. If using

o the skillet, and stir. Stir-fry 1 minute more to nd peas. Serve, passing extra soy sauce at the table

3. Heat 1 Tbsp of the peanut oil in the 12-ichicken aonion, adding it to thtablespoon peanut then add the rice an

4. Slice the scallions, d

make ¾ cup.roughly chop, adding them as you chop.

into thin strips, add tthe egg, cut it heat the water chestnuts a(if using).

Notes:


Chapter 16 – Desserts 16-1

AppSer

Tot ING

Chapter 16 – Desserts le Crisp

ving: 3 – 4 Prep Time: Cook Time:

al Time:

REDIENTS: ps dried apple slices

bsp. Chopp3 cu

T ed walnuts (optional) cup brown sugar tsp. Cinnamon cup oatmeal tsp. nutmeg

Tbsp. Flour ater

IRECTIONS:

2½½¼¼2w D

t Home: . Put apples into zip-locking bag. Mix remaining dry ingredients together in a

small bag and put in with the apples.

t Camp: . Soak apples until soft, when ready for use bring apples and water to a boil,

drain off excess water. . Pour dry ingredients over hot moist apples, and mix lightly. . Cover, remove from heat, and let stand 5 minutes.

eaumont Inn Corn Pudding erving: rep Time: ook Time: otal Time:

GREDIENTS:

A1

A2

34 BSPCT

IN cups white whole kernel corn tsp.s sugar eggs ounces butter, melted ounces flour tsp. salt quart milk

IRECTIONS:

2442411 D . In a casserole dish, mix corn, salt, sugar and butter. . Beat eggs and add to milk. Stir into the corn mixture. Preheat oven to 450°. . Place in oven for 10 minutes. Remove and stir with long prong fork, disturbing

the top as little as possible. 4. Return to the oven for 10 more minutes. Repeat stirring procedure. . Return to oven for 10 more minutes. Repeat stirring procedure. . Return to oven for 10 - 15 minutes. Top should be lightly brown and pudding

should be firm.

123

56

Notes:



Charlotte's Peanut Butter Pie Serving: 6 – 8 Prep Time:

Total Time:

S:

Cook Time:

INGREDIENT 1 cup confectioners' sugar

ter

ten h

salt 1 tsp. vanilla

lded

3 eg/8 tsp. cream of tartar

3 Tbsp.s sugar

DIR

1 pie shell, baked½ cup crunchy peanut but Filling: 2/3 cup sugar 3 egg yolks, bea¼ cup cornstarc2 Tbsp butter ¼ tsp.

2 cups milk, sca Meringue:

g whites 1

ECTIONS:

1. Blend peanut butter and confectioners' sugar. Spread all but 3 Tbsp on the

. Blend sugar, cornstarch, and salt. Slowly add scalded milk. Place over medium .

add yolks and butter. Continue stirring until thickened. Set aside and stir . Pour over peanut butter mixture. whites, sugar, and cream of tartar until fluffy. ver filling. Top meringue with the remaining peanut butter mixture. 00° oven until meringue is lightly browned. Serve at room temperature

3 dozen

INGREDIENTS:

bottom of pie shell. Save remainder for topping. 2

heat. Cook, stirring constantly3. Slowly

in vanilla4. Beat egg 5. Spread o

Place in 3or chilled.

s Ground Nut Cake

Serving:Prep Time: Cook Time: Total Time:

s

2 cups molasse1/4 cup butter or margarine 1/2 cup brown sugar, firmly packed 2 cups shelled, dry roasted peanuts

DIRECTIONS: 1. Combine first 3 ingredients in heavy saucepan. Boil gently 15 minutes.

ft ball in water. . Drop from tip of spoon onto lightly greased cookie sheets and push together to

make little cakes. Let harden.

renda Beck – Tupelo Council

2. Add peanuts. Cook until the mixture reaches 242° on candy thermometer or a drop forms a so

3

B

Notes:



Cook Shop Corn Pudding Serving: 8 Prep Time: Cook Time: Total Time:

INGREDIENTS: 3 cups fresh corn cut from cob

beaten) tsp. flour

eavy cream owder

S:

1 tsp. salt 6 whole eggs, stirred well (not13 cups h½ tsp. baking p½ cup sugar 2 tsp. butter DIRECTION

harp paring knife, barely cut through the tips of the corn kernels, then remove the remaining juice and pulp.

. Stir in eggs and cream. ry ingredients and add to corn mixture; stir in melted butter and mix

4. Pour into a greased baking dish and bake at 350 degrees for about 1 hour until d in center comes out clean.

okies

Serving: 36

Total Time:

1. Using a sscrape the cob to

23. Combine d

well.

knife inserte

Frying Pan Co


INGREDIENTS: 2 Eggs, unbeaten 1½ Cups Dates, chopped

up Sugar

½ CSalt DIRECTIONS:

low heat for 10 minutes, stirring constantly. Remove from stove and add 2 cups of Rice Krispies.

lls and dip in coconut.

CHEFS’ NOTES:

1. Cook over a

2. Roll in ba

r. Dates, coconut and Rice Krispies supply sufficient sweetener in

my opinion.

hirley Goos

Try using no suga

Source: Dutch Oven Submitted by: S

Notes:



– 18

Graveyard Desert Serving: 15Prep Time: Cook Time: Total Time:

INGREDIENTS: 2¼ cups Chocolate wafer cookie crumbs; divided

ing water

orange flavor gelatin (8 serving size) sticks or butter; melted (1 stick)

lphia cream cheese; softened, (8 oz)

12 oz (1 tub) Cool Whip non-dairy whipped topping

Canc

2 cups boil½ cup Sugar; divided 1 pkg. Jell-O½ cup Parkay spread½ cup Cold water 1 pkg. PhiladeIce cubes

Decorations: Assorted rectangular-shaped sandwich cookies

dy corn De orator icings Candy pumpkins

DIRECTIONS: Mix 2 cups of the cookie crumbs, ¼ cu1. p of the sugar and melted spread in 13x9-inch pan. Press firmly into bottom of pan. Refrigerate.

and remaining ¼ cup sugar in medium bowl until smooth. of the whipped topping. Spread evenly over crust. ng water into gelatin in medium bowl for 2 minutes or until completely . Mix cold water and ice to make 1½ cups. Add to gelatin, stirring until ickened. Remove any remaining ice. ightly thickened gelatin over cream cheese layer. Refrigerate 3 hours

ing whipped topping over gelatin just before serving. p cookie crumbs over whipped topping. Decorate

ngs to make "tombstones” bstones" on top of dessert with candies to resemble a graveyard. Cut

to squares. rator.

ook Time:

INGREDIENTS:

2. Beat cream cheeseStir in ½

3. Stir boilidissolvedslightly th

4. Spoon slor until firm.

5. Spread remain6. Sprinkle remaining ¼ cu

cookies with icisandwich 7. Stand "tom

in8. Store leftover dessert in refrige Inland Valley Daily Bulletin October 6, 1994 Tiffany Hall-Graham Pudding in a BagServing: 4 Prep Time: CTotal Time:

udding Mix ilk or Water

IRECTIONS:

PM D

. Place all ingredients as per directions on Package into Heavy Duty Zip Lock Baggie or Freezer Bag.

2. Squish around until all ingredients are thoroughly mixed. 3. Serve or Chill and Serve.

Notes:

1



Cake

Klinkhammer CoffeeServing: 10 – 12 Prep Time: Cook Time: Total Time:

INGREDIENTS: 1¼ Cups brown sugar ½ cup unsalted butter

¼ tsp. baking soda la

Cup plain yogurt

d butter

alnuts ¾ Cup raisins ¾ Cup brown sugar

2½ Cups whole wheat flour 3 eggs slightly beaten 1 Tbsp. baking powder 1 Cup milk

1 tsp. vanil¼ tsp. salt

Topping Mix: ¼ Cup melte1½ tsp cinnamon ¾ Cup chopped w

DIRECTIONS: In a large bowl, blend brown sugar, flour, baking powder, ba1. king soda and salt.

2. t.

4. 5. fe comes out of the center

o

Make a well in the center. In a separate bowl, mix butter, eggs, vanilla, milk, and yogur

3. Pour the liquids into the flour and mix only to moisten the dry ingredients. Bake 15 minutes while you mix topping ingredients. Add topping and bake 5 – 10 minutes more until a kninearly clean. Cool slightly and slice.

Cinnamon Rolls Serving: 4 – 6 Prep Time: Co k Time: 25 minutes Total Time: INGREDIENTS: Struesel Filling Tbsp. Flour 2

2 tsp. Cinnamon ½ Cup Sugar (white or brown)

ter or Oil s (optional)

:

2 Tbsp. But¼ Cup Chopped walnut DIRECTIONS 1. To Yeast Dough (version 2) located on Page 63, add Struesel filling.

h into a large rectangle. h Struesel Filling. Roll jellyroll and slice into 4 to 6 rolls. pan and bake approximately 25 minutes.

Notes:

2. Stretch Doug3. Cover wit4. Arrange in



Dutch Oven Cobblers Serving: Prep Time:

Total Time:

Cook Time:

INGREDIENTS: 2 cans Fruit (peaches, cherries, pineapple, apricots)

ensed milk (we used Eagle Brand)

1 can Sweetened cond1 cake mix (match to fruit)

DIRECTIONS: 1. First, start fire early so as to have plenty of hot coals. Actually an oven set at

pinch. t cast iron Dutch oven with aluminum foil. (If your doing this on a bed

use the type of Dutch oven that has feet and a flat lid with a lip to hold

th about ½ Cup of the cake mix and choice of flavouring, put in the

ing cake mix and the can of Eagle Brand milk together and pour ture.

n, place on top of a bed of coals

heaping shovelful of coals on top. Or put in oven.

350 F will do in a2. Line a 4-q

of coalsthe coals).

3. Mix fruit wiDutch oven.

4. Mix the remainover the fruit/cake mix

5. Put cover o 6. and place a7. Cook for 45 min. to an hour (check after 40 minutes)

CHEFS’ NOTES: Combining different fruits make some excellent variations on this dish. Try the following: Cherry/pineapple

peaches/apricots dark cherries/peaches

mplings

Total Time:

Raspberry DuServing: Prep Time: Cook Time:

INGREDIENTS:

ozen (loose-pack) raspberries oon sugar, divided

2 tsp. Baking powder utmeg

1 qt Fresh or fr1 c Plus 1 tablesp¾ tsp. salt, divided ½ tsp Lemon extract 1½ cup all-purpose flour

¼ tsp Ground n2/3 c Milk Cream or whipped cream, optional

DIRECTIONS: 1. In a Dutch oven, combine the raspberries, 1-cup sugar, ¼ tsp. salt and lemon

extract. Bring to a boil; reduce heat and simmer for 5 minutes. . Meanwhile, in a mixing bowl, combine flour, baking powder, nutmeg and

remaining sugar and salt. Add milk; stir just until mixed. (Dough will be very thick.)

. Drop by tablespoonfuls into six mounds onto hot raspberry mixture cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. Spoon in-to serving dishes. Serve with cream or whipped cream.

2

3

Notes:



Pudding

Cook Time:

Steamed Golden SyrupServing: Prep Time:

Total Time:

INGREDIENTS: 2/3 cup golden syrup 1 tsp. vanilla 200g softened butter 1 tsp. finely grated lemon rind

gar

½ c

4 la4 tb

DIR

½ cup castor su1½ -1 2/3 cup flour

up brown sugar 1¼ tsp. baking powder

rge eggs sp. milk

ECTIONS:

1. Lightly grease and flour a 1.5 litre capacity pudding basin. Pour golden syrup into bottom of basin.

2. Cream butter and sugars until light and fluffy. Beat in eggs one at a time, beating well after each addition.

4. med mixture. 5. Add milk.

e pudding basin, making sure surface is level. Cover with tight

id. nd serve hot with custard and/or cream.

Mix

Cook Time:

S:

3. Add vanilla and lemon rind and beat well. Sift flour and baking powder and gently mix into crea

6. Pile the batter into thlid and steam in large pot half-filled with simmering water and sealed withfitting l

7. Steam 1½ hours a Oatmeal Cookie Mix Serving: 24 Cups of CookiePrep Time:

Total Time:

INGREDIENT 4 cups Unbleached Flour

2 tsp Baking Soda

4 cups Whole Wheat Flour

6 cups Brown Sugar, Firmly Packed ats

4 tsp Salt

3 cups Vegetable Shortening

2 tsp Baking Powder

8 cups Quick Rolled O

DIRECTIONS: 1. Combine all ingredients except the sugar, shortening, and oats in a large bowl.

Blend well.

4.

2. Stir in brown sugar and mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well.

3. Put in a large airtight container and label Oatmeal Cookie Mix. Store in a cool, dry place and use within 10 to 12 weeks.

CHEFS’ NOTES: 8 cups unbleached flour instead of 4 cups unbleached and 4 cups of whole at flours.

Usewhe

Notes:



Prep Time:

Total Time:

Basic Cake Recipe Serving:

Cook Time:

INGREDIENTS: 1¼ Cup flour

r

4 Tbsp. Powdered eggs (or 2 eggs)

:

½ tsp. salt 1½ tsp. baking powde1/3 Cup oil 2/3 Cup sugar

1 tsp. vanilla DIRECTIONS

1. In 1 bag (sandwich sized) combine; Cup flour

b. ½ tsp. salt c. 1½ tsp. baking powder

. vanilla

3. eggs),

. Pour into greased and floured cake pan (or non-stick pan, or use non-stick approx. 20 minutes, or until done.

:

At Home:

a. 1¼

2. In Second Bag (medium Ziploc freezer) combine; a. 1/3 Cup oil b. 2/3 Cup sugar c. 4 Tbsp. Powdered eggs (or 2 eggs) d. 1 tsp

At Camp: Add ½ Cup water to second bag (add an additional 4 to 4½ Tbsp. water if using powdered

4. Add contents of bag 1 to bag 2 and mix. 5

baking powder). Bake for Variations: Chocolate use 1-cup flour and ¼ Cup Cocoa powder. Lemon: Omit vanilla, add juice of 3 lemons plus water to make ½-cup liquid; add

d lemon rind (or ½ tsp. lemon extract) For lemon Glaze, add 2-tsp. p powdered sugar. Spread over hot cake.

2 Tbsp. gratelemon juice to ½-cu Orange: Omit vanilla,

½-cup liquid; add 2 Tadd juice of 1 orange (about 3/8 cup, plus water to make bsp. grated orange rind (or ½ tsp. orange extract). For

add 2 tsp. Orange juice to ½-cup powdered sugar. Spread over Orange Glaze, hot cake. Coffee Cake: Top basic

Topping sin cake with the following; ks into cake

ar (brown or white) 1 Tbsp. butter or Oil

o 1/8 Cup chopped walnuts (optional) High Elevation:

o o 1 Tbsp. Flour

1 tsp. cinnamon o o ¼ Cup Sugo

In the above recipes, reduce baking powder by ½ tsp. above 5,000 vertical ft and by another ½ tsp. for each 2,500 vertical feet above that CHEFS’ NOTES: Each mix makes 1 – 8” cake. For larger pans (12”) double the recipe.

Notes:



cipe Serving:

Basic Ice Cream Re


INGREDIENTS: 1 Cup milk (Homo, 2%)

densed milk

above recipe add: chocolate chips, Jam, Honey, nuts, or

ix constantly

1 Tbsp. con1/4 tsp. Vanilla Variations toChocolate milk,anything your heart desires. Freeze and m

DIRECTIONS: Method 1 1. Pla lb. metal Coffee can, cover with proper lid. 2. Place in metal coffee Can. 3. Fill h ith alternating layers of crushed ice (snow), and

4. Cov n with proper lid. 5. Rol en those having some of the "Ice Cream" for about 10

- 20 n

2. layer 2 and 3 with crushed ice (snow), and Rock or pickling

HEFS’ NOTES

ce ingredients in 1 side of 3 lb

all t e area between Cans wRock or pickling Salt.

er with the 3 lbs. cal back and forth betwe mi utes. Enjoy

Method 2 1. Place ingredients in 3 layers of Freezer Ziploc bag Sandwich Bag.

Fill area between Salt.

3. Smoosh around until frozen for about 10 – 20 minutes. Enjoy

C : rks much better. Have fun with it!

BanSerPrep Time: Cook Time: Total Time:

Method 1 wo

ana Boats ving:

INGREDIENTS: 1 Banana (not peeled) Mini marshmChocolate c DIRECTION

allows hips

S: 1. Peel ba o it.

e wedge, and cover with peel

nanas down one side and cut a wedge intmallows and chocolate chips into th2. Place marsh

and aluminum foil. 3. Put into coals for about 5 minutes.

Notes:



s 2 Muffins

Total Time:

Orange Cranberry MuffinServing: 1Prep Time: Cook Time:

INGREDIENTS: 1½ cups all-purpose flour

n wder

Orange Juice ½ tsp. baking soda

1 tbsp. granulated sugar utter, softened (1 stick)

tsp. ground cinnamon n sugar

2 large eggs, lightly beate2 tsp. baking po¾ cup Tropicana Pure Premium

1 cup dry cranberries ½ tsp. salt

4 oz. unsalted b11 cup brow DIRECTIONS: Preheat oven to 400° F.

In small bowl combine1. flour, baking soda, baking powder and salt; reserve. light.

4. mixture alternately with juice. Stir in cranberries. Spoon equally into 12 greased muffin cups. Sprinkle evenly with mixture of sugar and

on. 5. Bake 14-16 minutes or until cooked through. Let cool before serving.

Ove t Coffee Cake S

utes

Total Time: 5

2. In mixing bowl whip butter with sugar until 3. Slowly add eggs, a little at a time, whipping well after each addition, until light.

Fold in reserved dry

cinnam

rnigh

erving: 12 to 15 Prep Time: 15 minCook Time: 35 minutes

0 minutes (must rest overnight) INGREDIENTS: 2 cups all-purpose flour

aking powder aking soda salt

3/4 cup granulated sugar wn sugar, divided

mon, divided ) butter, melted

2 large eggs d pecans

1 teaspoon b 1 teaspoon b 1/2 teaspoon

1 cup packed bro 2 teaspoons ground cinna 3/4 cup (1-1/2 sticks 1 cup milk

1/2 cup choppe DIRECTIONS:

Coat a 9" x 13" bak1. ing dish with nonstick cooking spray, then flour. In a large baking powder, baking soda, salt, sugar, ½

cup brown sugar, 1 tsp cinnamon, the butter, milk, and eggs. Beat until well combined; pour into the baking dish, then cover and chill for at least 8 hours.

. Preheat the oven to 350 degrees F.

. In a small bowl, combine the remaining ½-cup brown sugar and 1 teaspoon cinnamon with the pecans. Sprinkle over the chilled batter and bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Cut, and serve warm.

bowl, combine the 2 cups flour, the

23

Notes:



dozen 0 minutes 0 minutes 0 minutes

Bloomin' Cupcakes Serving: Yields: 1 1/2Prep Time: 2Cook Time: 2Total Time: 4

INGREDIENTS: 1 package (18 1/4 ounces) devil's food cake mix, batter prepared according to

1/2 cup toffee chips

food coloring

mdrops

DIRECTIONS:

package directions

1 container (16 ounces) vanilla frosting 1/4 teaspoon green 18 large marshmallows18 small gu

degrees F. Line 18 muffin cups with paper baking cups.

ips into the cake batter; mix well and fill the baking cups 3/4 full. Bake for 20 to 22 minutes, or until a wooden toothpick inserted in the center of

s comes out clean; cool completely. mbine the frosting and food color; mix well. Cover the tops

pieces from each marshmallow. Place a gumdrop in the center of each cupcake

Pea Fingers

rv

1. Preheat oven to 350 2. Stir the toffee ch

the cupcake3. In a medium bowl, co

of the cupcakes with the green frosting. With scissors, cut seven petal-shaped

and place petals around the gumdrops, forming flowers. Serve, or cover until ready to serve.

nut ButterSe ing: Prep Time: Cook Time: Total Time:

INGREDIENTS: ½ cup butter ¼ tsp. soda

ed brown sugar

½ cup sugar

t butter

½ cup firmly pack1 cup flour

1 cup quick oats 1 egg 1 cup chocolate chips 1/3 cup peanut butter ½ cup powdered sugar ½ tsp. salt ¼ cup peanu½ tsp. vanilla 2 - 4 Tbsp milk

DIRECTIONS: 1. Cream together butter, sugar and brown sugar. Blend in the egg, peanut butte

salt, vanilla and soda. Add flour and oats. Mix all ingredients together well. Spread in greased 9x13-inch pan. Bake at 350° for 20 – 25 minutes, until lighbrown. Don't overcook.

r,

2. t

3. Melt chocolate chips and spread evenly over cookie mixture. Combine powdered sugar, peanut butter and milk.

4. Drizzle over cookie mixture. Let cool and cut into 2 X 1- inch bars.

Notes:



Dutch Almond Bars


Serving: 50

INGREDIENTS: ½ Cup Butter 1 Cup Almond Paste or Filling

3 Egg Whites, stiffly beaten ur, Sifted

½ C

½ Cup Sugar 2 Egg Yolks 1 Egg ½ Lemon: juice of 1 Egg Yolk

1 Cup Cake Flo1 tsp. Vanilla 1 Cup Sugar

up Coconut, flaked

DIRECTIONS: Cream Butter and ½ Cup sugar until light and fluffy. Add one egg plus one egyolk and cake flour. Beat until well blended. Spread in a 13” X 9” X 2” pan. Bake at 400 degrees for 10 minutes. Mix sugar, almo

1. g

2. nd paste or filling, 2 egg yolks, and lemon juice in electric mixer until blended. Fold in egg whites and vanilla. Spread overbaked crust and

t over top. 3. Bake at 325 degrees for 30 minutes. Cool and cut into Bars.

ahead “Love ya” Muffins Serving: Prep Time:

sprinkle flaked coconu

Mom’s Make

Cook Time: Total Time: INGREDIENTS: ½ Cup Margarine

Milk ies or raspberries

¼ tsp. salt Hugs

¾ Cup Sugar 2 eggs ½ Cup1 pg. Frozen strawberr2 Cup Flour 1 Tbsp. Baking powder

12 Hershey Kisses or DIRECTIONS: 1. Thaw out fruit. Cream margarine, and sugar together. Add eggs. Add Milk.

s with a potato masher (or in a blender) and add to the milk mixture.

2.

3. es and place a Chocolate kiss into the center of each

Mash berrieSlowly add the flour, salt and baking powder. When dough is mixed, drop by spoonful into greased (use paper liners if youwant) muffin tins. Only fill to ½ full. Remove paper from Kissmuffin. Top with batter and cook at 350 F for 20-25 minutes.

CHEFS’ NOTES: Kids love the kiss in the middle at mug-up at camp. (Hugs from home for those home-sick ones)

Notes:



Peanut Brittle s


Serving: 2 lb

INGREDIENTS: 2 cups sugar

1 12-ounce can) rn syrup

extract ater

ter or margarine

2 cups salted Virginia peanuts (1 cup white co1 tsp. vanilla ½ cup w1 Tbsp. soda 2 Tbsp.s but DIRECTIONS: 1. Oil a 15 X 10-inch jellyroll pan or 2 large shallow baking pans and set aside.

sugar, corn syrup, and water in large heavy saucepan. Bring to a boil, dissolved, and boil to 260° on candy thermometer (very

hardball stage). nd peanuts. Continue boiling to 310°, stirring constantly with long-

4. prepared pan and spread as thin as possible

5. covered tin or jar.

he Flavor Of The South - Jeanne A. Voltz – Wings Books

e Peanut Butter Frozen Bars

Total Time:

2. Combine stirring until sugar is

3. Add butter ahandled wooden spoon. Syrup will turn a dark golden color. Remove from heat and add vanilla and soda. Stir quickly, as candy becomes very foamy. Immediately pour in with spoon. Cool thoroughly, crack with meat mallet or sturdy rolling pin, turn out, and break into desired pieces. Store in tightly

T ChocolatServing: Prep Time: Cook Time:

INGREDIENTS: 2 packages (1.3 oz. each) sugar-free chocolate pudding

or cook-type) t butter

acker squares (2 1/2")

S:

(instant ¼ cup peanu3 1/3 cups skim milk 27 graham cr DIRECTION

package directions, except use 3½ cups of milk. Beat in peanut butter.

3- inch pan with half the graham cracker squares. Three squares

3. 4. move from pan. Store in a plastic

1. Mix pudding according to

2. Line a 9 X 1will have to be cut in half to line the pan. Spread pudding mixture over graham crackers. Top with remaining crackers. Freeze for four hours. Cut into squares and rebag in the freezer.

Quick & Healthy II - Brenda J. Ponichtera - Scale Down

Notes:



alls

0 – 45 minutes

Maple Popper BServing: 10 Prep Time: 3Cook Time: Total Time:

INGREDIENTS: 1/4 cup Kentucky Poppers bulk popcorn 1 1/2 tsp.s butter (Do NOT substitute)

OT substitute)

DIRECTIONS:

1 cup maple syrup (Do N

rn according to directions on package. Salt lightly if desired and set

2. Heat syrup and butter ina heavy saucepan over medium-high heat until reaches 250 degrees on a candy thermometer or until a few drops

4. ols, mold into balls and place on a buttered baking sheet until

Ser

oot

1. Pop popcoaside.

temperatureform soft balls when dropped in cold water.

3. Remove pan from heat and pour mixture over popcorn; combine thoroughly but lightly with a fork and set aside to cool. When mixture cocompletely cooled. Store in airtight container.

No Cook Fudge ving:

Prep Time: Co k Time:

al Time: T NGREDIENTS:I ½ gallon zip-lock bag 1 pound powdered sugar ½ cups cocoa

m cheese

3 Tbsp butter3 ounces crea1 tsp. vanilla

DIRECTIONS: 1. Place all ingredients into the zip-lock bag. Work out the air. Kneed 25 – 30

utter may be added at the end.

Minutes. Nuts or b

CHEFS’ NOTES: Try this one at a campfire while you tell a story, sing songs, etc. Have the youth pass it around to kneed so everyone gets a chance.

Notes:


Chapter 17 – Fun Foods & Treats 17-1

Foods & Treats r Bag

minutes Cook Time: 5 minutes Total Time: 10 minutes

INGREDIENTS:

Chapter 17 - FunBacon and Eggs in a PapeServing: 1 Prep Time: 5

Two strips bacon (thick) One paper lunch bag

DIRECTIONS:

One egg One stick

1. Cut bacon strips in two, place at the bottom of the paper bag, covering the

bottom. It is important that you have thick strips of bacon as thin ones will stick

. Hold over charcoal and watch the grease from the bacon protect the bag and

zza Pie

Cook Time:

and adhere to the paper bag when cooked. Crack egg and put in paper bag ontop of the bacon.

2. Fold lunch bag down three times and poke a hole through it with the stick, sothat the bag is hanging on the end of the stick.

3cook the meal.

Campers PiServing: Prep Time:

Total Time: INGREDIENTS: Wheat bread Butter Mozzarella cheese Spaghetti sauce Pepperoni DIRECTIONS:

Butter one side of two slices of bread. Using th1. e pie iron, take two slices of bread, put 1 ½ tablespoons pizza sauce on one slice of bread. Top with

ese and sliced pepperoni. Place other side of bread on top and

f fire, keep a close watch and turn. Cook until bread is toasted.

Mozzarella chebutter outer sides of bread.

2. Put sandwich into pie iron and place on coals o

Notes:



Deep Fried Fruit Fritters Serving: Prep Time: Cook Time:Total Time: INGREDIENTS: 1 Cup All propose flour

owder

s Dried mixed fruit ing Sugar to dust fritters

4 litres Vegetable oil for deep-frying

1 Tbsp. Baking P1 Egg 1 cup Milk 4 – 6 ounce4 ounces Ic

DIRECTIONS:

Cut mixed dried fruit into ¼ inch cubes. In to mixing bowl add flour, baking powder and cubed dried mixed fruit. Mix thoroughly so that dried fruit is covered with flour.

1.

mixture should the consistency

3. e dough, heat your vegetable oil to about 350 degrees F. in a pot that has a removable basket.

h tablespoon place dough mixture in hot oil. Cook until center dough mixture is thoroughly cooked.

ted spoon remove cooked fritters from oil and drain on paper toweling. Icing sugar and serve. To add variety to this recipe, use apples or

h fruit. You may also wish to add cinnamon, nutmeg.

2. Beat egg and milk; add this to flour, baking powder and dried fruit mixture, and mix until all the ingredients are combined. Thisof unbaked bread or cookie dough. While mixing th

4. When oil is hot witof the

5. With slotSprinkle with other fres

CHEFS’ NOTES:

itters use the same recipe, add canned corn niblets with salt and d of fruit.

ge

Prep Time:

ING

If you wish co to taste instea

rn frpepper

ranMuffins in an OServing:


REDIENTS: nges cut in Ora

Wa

IRECTIONS:

1 pkg. dry add-water-only muffin mix ter

D . Put muffin mix and water in a Ziploc. Mush it around. . Pour it into ½ an orange. Place the other half of the orange on top and set it in

the coals of your fire. . Cook until it seems done enough. Brush off any ashes and enjoy!

12

3

Notes:



uares

Trail Mix Rice Krispies SqServing: Prep Time: Cook Time: Total Time:

INGREDIENTS: 1 Large Bag Marshmallows

s ail Mix Snack (GORP)

p Vegetable Oil (adjust to prevent the marshmallows from sticking to

1 Large Box Rice Krispie1 Kg Tr¼ to 1/3 Cupot. DIRECTIONS: 1. Cut three double sheets of tin foil 8 inch wide by 16 inch long. Lightly oil all 3

vegetable oil.

4. qual parts on the three tin foils Spread and

sheets with 2. In a large pot (2.5-gallon) add vegetable oil and marshmallows over low heat.

Stir marshmallows and oil mixture until marshmallows are melted, soft and sticky.

3. When marshmallows are melted, soft and sticky, remove from heat, add Rice Krispies and Trail Mix Snack to marshmallows in pot and thoroughly mix. When thoroughly mixed empty in elevel. Allow mixture cool and cut into bars.

CHEFS’ NOTES: The above recipe is a basic mix. Use whate1. ver you wish instead of the Trail Mix

2.

3. Have a pan of cold water to dip you hands before you start and several times eading and leveling of the mixture. It keeps the mixture from

s

Snack. This can be used as a snack or as an energy bar on a backpacking trip. When used as an energy bar wrap in plastic or tin foil.

during the sprsticking to your hands as well as keeping your hands cool as the marshmalloware hot sticky could burn.

Fudge in a Ziploc BagServing: Prep Time: Cook Time: Total Time:

INGREDIENTS: 3 oz pg of cream cheese

ts of cocoa mix or 1/2 cup of cocoa 2 tablespoons of butter

storage bags

1 lb box of powdered sugar 2 packe

2 1 gal zip lock DIRECTIONS:

Place all ingredients in1. one of the zip lock bags, close and put it in the next zip

. Give everyone a turn at squishing the bags to mix. Mix until smooth... Enjoy! lock bag.

2

Notes:



Hot Dog Rockets Serving: Prep Time: Cook Time: Total Time:

INGREDIENTS: 1 hot-dog & roll Water Two paper towels Heavy-duty aluminum foil 1 qt size cardboard milk or juice carton DIRECTIONS: 1. Wet paper towels and wring them out, put hot dog in roll and wrap the whole

thing in the paper towels, covering even the ends. Wrap that in aluminum foil,

2. t's done when the milk carton is gone. Enjoy!

Cher

Pre

be careful not to wrap too tightly, you want air in there. Place this in the Milk carton... put it in a fire ring and light milk carton with a match. I

erio Bars

Se ving: 6 p Time:

Cook Time: Total Time: INGREDIENTS: 1/2 c Peanut butter

3 c Sal

1/2 c Sugar 1/2 c Honey

Cheerios ted peanuts

DIRECTIONS: 1. Bring sugar and honey to a boil in 2 qt saucepan. Remove from heat, stir in

t butter until blended. Pour in cheerios and mix until well coated. n buttered 9 x 13 pan and let cool. Cut in squares. For a variation:

chips may be added!

Puppy Chow

INGRE

peanu2. Spread i

Chocolate

Serving: Prep Time: Cook Time: Total Time:

DIENTS: 1 Cup (225ml) margarine or butter

o

IRECTIONS:

12 oz. (336g) box Crispix 1 Cup (225ml) peanut butter (Chunky or Creamy) 3 Cups (700ml) powdered sugar

2 z. (336g) bag semi-sweet chocolate chips 1 D . Melt margarine or butter, peanut butter and chocolate chips. Drizzle over Crispix

while stirring. Gradually sprinkle powdered sugar over snack while stirring to coat.

1

Notes:



le - 10

Cat Litter CasseroServing: 8Prep Time: Cook Time: Total Time:

INGREDIENTS: 1 c Bisquick 1 c Shredded Cheddar cheese

urkey or pork Sausage

-- 2 c Long grain rice

2 tb

lg Mectangular baking pan

with lid

l Pooper Scooper

1 lb Ground beef, t MMMMM-----TO MAKE LITTER-----------

3 3/4 c Water 2 ts Salt

Butter or margarine

MMMMM---------TOOLS----------- ixing bowl

RDeep saucepan Fork Paper towelsLg. Spoon Stainless ste

e

DIRECTIONS: 1. Preheat the oven to 3

f this m50F. Mix the dump ingredients in a large bowl. Mold

ixture into various size/shape dumps. Place so they don't touch er in a un greased baking pan. Use two if they don't all fit. Bake the about 20 minutes or until they are all brown, firm and slightly crusty.

eat cooks, put all four litter ingredients into a large saucepan. Then, until the water comes to a boil. Stir, turn heat to low and cover the without lifting the cover for fourteen minutes.

:

pieces oeach othdumps for

2. While the mheat on highpan. Simmer

3. Break apart, or "fluff" the rice with a fork and set pan aside. When dumps are done, carefully transfer them onto paper towels to drain. Spoon the rice and dumps into the now empty baking pan, leaving some dumps partially uncovered, the way Kitty does when he/she is in a hurry.

CHEFS’ NOTES

” pooper-scooper to serve.

I

Use an “un-used Fruit Balls IServing: 6 Prep Time: Cook Time: Total Time: INGREDIENTS: 1 egg ¼ lb. Chopped Dates 1 Small bottle Cherries ¼ lb. Coconut ¼ lb. Walnuts

ECTIONS:DIR Put all1. ingredients through Food Chopper and mix well with one beaten egg. Roll into small balls and roll in sugar.

Notes:



Black Forest Pies Serving: 1 Prep Time: Cook Time: Total Time:

INGREDIENTS: Bread, 2 per pie.

will do 8 pies)

1 can of cherry pie filling. (1 canButter, marshmallows and chocolate chips. DIRECTIONS: 1. Butter 1 side of the bread, place butter side down in pie Iron.

p of bread, cherry pie filling, chocolate chips and marshmallows. r another piece of bread. Place unbuttered side over the filling. Seal the

2-3 minutes per side to cook. Enjoy.

2. Place on to3. Butte

pie iron. Takes about Peach Delight Serving: 1 Prep Time:

Time: CookTotal Time: INGREDIENTS:

resh peaches F

CinPie

Brown sugar Bread, Butter

namon. irons, and red –hot coals.

DIRECTIONS:

Butter 1 side of the bread, place butter side down in pie Iron. 1.

3.

s

S:

2. Peal a peach and slice into thin slices. Place on top of bread in pie iron. Sprinkle with brown sugar and cinnamon. Butter another piece of bread. Place unbuttered side over the filling. Seal the pie iron. Cook until golden brown. Enjoy.

Ship Wrecked boatServing: 1 Prep Time: Cook Time: Total Time: INGREDIENT

B

t coals.

Tinfoil ananas

Marshmallows late chips Choco

Also a small bed of ho DIRECTIONS:

n1. Take a baEat and enjoy

ana, cut back 1/3 of the skin on the top. Remove 1/3 of the banana. it. Fill the area of the removed banana with small marshmallows

te chips. Place the skin back on top. Wrap the banana in tin foil and and chocolaplace around the hot coals. Wait 10 minutes. Enjoy.

Notes:


Chapter 18 – Alphabetical Index 18-1

lphabetical Index

5

Chapter 18 – A

5 W’s of Menu Planning ............................................. 2-3

A

About this Publication ............................................... 1-10 Acknowledgements ................................................... 1-10

en Place Cups .................................. 4-1

Apppple German Pancakes ......................................... 10-22

..................................................... 11-2 icken Soup..................................... 7-1

icks......................................................... 6-1

B

Alternative Mise Aluminum Eggs......................................................... 13-5 Ann's One Pot Potato Soup ....................................... 14-1 Anti-Salmonella Strategy .......................................... 2-31

le Crisp ............................................................... 16-1 AAram Sandwich ....

d ChAsian-FlavoreAztec Toothp

Bacon and Eggs in n

a Paper Bag................................. 17-1 a Pita Pocket ............................... 10-3

ed Potatoes .................................... 13-6 ........................................................... 13-1

tuffed Shrimp ............................................... 12-3 ................................................................ 3-2

.............................. 16-9 B ............................ 10-12

kes .................................. 10-12

as ... 16-9 .......................................... 9-5

..................................... 16-1 Mushroom Stew................................. 12-16 oup with Caraway Dumplings .............. 7-1 gie/Omelets in a Baggie .................. 10-28 ick....................................................... 10-4

Bisquick Bannock ....................................................... 9-1 ..................................................... 17-6

' Cupcakes.................................................. 16-11 ...................................................... 3-11

es.................................................... 13-1 ................................................... 10-23

........................... 10-21 Breakfast Hash .......................................................... 10-1

........................................................ 10-9

BriqBroBro

urgoo......................................................................... 7-5

Butane and Propane ..................................................... 5-3

C

Bacon and Eggs ilicBaden Baked S

pple...Baked ABaked SBaking .........Banana Boats...............................

anana Filled French Toast.........Banana-Buttermilk PancaBarbecues .................................................................... 3-2 Basic Biscuit Mix ........................................................ 9-4 Basic Cake Mix ........................................................... 9-6 Basic Cake Recipe..................................................... 16-8 Basic Cookie Mix........................................................ 9-4

ic Ice Cream Recipe .........................................BBasic Pancake Mix ............Beaumont Inn Corn PuddingBeef & Wild Beef-Barley SBirdie in a BagBiscuit on a St

Black Forest Pies..BloominBox Oven BakingBoy Scout PotatoBreakfast Cake .....Breakfast Ham Scramble..............

Breakfast Pizza..Breakfast Sandwiches ............................................... 10-2

uettes - Temperature Chart ................................... 5-5 iling ....................................................................... 3-1 wnie Mix ............................................................... 9-7

B

Cabbage & Ichiban Soup Salad ................................... 8-1 Camp Hash .............................................................. 12-13 Campbell's One Dish Chicken & Rice....................... 14-5 Campers' Blueberry Pancakes.................................... 10-1 Camper's measurements without utensils .................... 2-4 Campers Pizza Pie ..................................................... 17-1

fire Rice & SPAM.......................................... 12-22 ................................................ 10-8

Planning Worksheet..... 2-26 ....................................... 2-24

nada Food Guide Page 2........................................ 2-25 Caramel Apple........................................................... 13-3 Caring for Cast Iron..................................................... 3-2 Carrying Fuel............................................................... 5-4 Cat Litter Casserole ................................................... 17-5 Charcoal Cooking ........................................................ 3-4 Charcoal Lighting ...................................................... 5-13 Charlotte's Peanut Butter Pie ..................................... 16-2 Cheddar Cheese Soup.................................................. 7-6 Cheddar Dill Bread...................................................... 9-2 Cheerio Bars .............................................................. 17-4 Cheese Potatoes in a Parcel ....................................... 13-3 Cheesy Micro-Melt Hot Pepper Ham Sandwich ....... 11-5 Chemical Stoves and Lanterns..................................... 5-4 Chicken & Okra Gumbo.......................................... 12-19 Chicken & Sausage Gumbo..................................... 12-20 Chicken a la King ...................................................... 12-3

en and Dumplings .......................................... 12-16 .................................... 12-4

Chicken Dumpling Noodle Soup................................. 7-2 ....................................... 14-2

Chili Pie ..................................................................... 11-2 Chocolate Peanut Butter Frozen Bars...................... 16-13 Cinnamon Puffs ....................................................... 10-13 Cinnamon Rice ........................................................ 10-13 Cinnamon Rolls ......................................................... 16-5 Cinnamon Snails...................................................... 10-26 Clam Chowder............................................................. 7-2 Cola & Catsup Chicken ............................................. 12-9 Cold Storage .............................................................. 2-13 Common Allergies..................................................... 2-15 Complete Mea ........................................................... 13-2 Cook Ring.................................................................. 3-13 Cook Shop Corn Pudding .......................................... 16-3 Cooking in Aluminum Foil.......................................... 3-5 Cooking Temperatures .............................................. 2-12 Cooking Terms and Techniques .................................. 2-2

5-5 s ......................................... 3-8 ......................................... 2-28 ...................................... 10-25

Corn Fritters................................................................. 6-2 Cornish Game Hens................................................. 12-17

CampCampin' Cakes ...........Canada Food Guide – MenuCanada Food Guide Page 1.Ca

ChickChicken and Groundnut Stew

Chicken Provencale ............

Cooking with Coals .....................................................Cooking with Dutch OvenCookware and Utensils .....Corn Cakes ........................



14 7

Creamy Three Onion Soup.......................................... 7-5 Cross Reactivity ........................................................ 2-15 Crunchy Peanut Bread................................................. 9-1

Cornish Game Hens w/Cherry Sauce ...................... 12-Cornmeal Mix ............................................................. 9-

Cuban Chicken and Yellow Rice .............................. 14-4

D

Deep Fried Fruit Fri................................................... 17-2 Deli in a Skillet.......................................................... 14-4 Determining the Knife-Honing Angle......................... 4-2 Diabetes..................................................................... 2-15 Diane's Breakfast Casserole .................................... 10-14 Dick's Hash................................................................ 10-7 Don’t Forget the Spices............................................. 2-14 Drugstore Wrap ........................................................... 3-7 Drumsticks ................................................................ 13-7 Dutch Almond Bars................................................. 16-12 Dutch Apple Salad ...................................................... 8-2 Dutch Oven - Baking................................................... 3-9 Dutch Oven - Cleaning.............................................. 3-10 Dutch Oven - Deep Frying, wning, Boiling and Bro

Stewing.................................................................... 3-9 Dutch Oven - Seasoning Method .............................. 3-10 Dutch Oven Cobblers ................................................ 16-6 Dutch Oven Pot Roast ............................................. 12-17 Dutch Oven -Useful Tools .......................................... 3-8 Dutch Spiced Beef................................................... 12-12

E

Easy One-Pot Go....................................................... 14-3 Easy San-Francisco Stir-Fry.................................... 12-21 Easy Taco Bake......................................................... 12-4 Eating Utensils .......................................................... 2-28 Effect of Altitude on Cooking ................................... 2-29 Eggs & Cheese Bake ............................................... 10-23 Eggs in a Hat ............................................................. 10-5 Elephant Soup ............................................................. 7-3 Emergency Ration Packs........................................... 3-12 Emerilized Tuna Casserole........................................ 14-9 Energy Bars ............................................................. 10-28

F

Fires for Dutch oven Cooking ..................................... 3-9 Fluid Standard Measures ............................................. 2-4 Foil Baked Fish ......................................................... 13-6 Foil Cooking Times..................................................... 3-6 Foiled Chicken .......................................................... 13-1 Foiled Onions ............................................................ 13-7 Food & Drink List ..................................................... 3-12 Food for Thought ........................................................ 2-1 Food Guide Pyramid ................................................. 2-17 Food Safety Facts on Camping and Hiking............... 2-11 French Toast Loaf ................................................... 10-29 Frenzied Fried Rice ................................................... 15-3

Fresh Morning Donuts............................................... 10-2 Frito Burritos ............................................................. 11-2

Fruity Rice ............................................................... 10-19 Frying .......................................................................... 3-1 Frying Pan Cookies ................................................... 16-3

Fruit Balls II .............................................................. 17-5

Fudge in a Ziploc Bag ............................................... 17-3

G

German Breakfast Casserole.................................... 10-21 Gluten Intolerance ..................................................... 2-22 Good Nutrition........................................................... 2-16 Granola Mix................................................................. 6-5 Granola to Go .......................................................... 10-22 Graveyard Desert....................................................... 16-4 Greek Burgers............................................................ 12-2 Grilled Greek-Style Chicken ..................................... 12-5 Grilled Lasagna Sandwiches...................................... 11-1 Grilled-Shrimp Cocktail .............................................. 6-4 Ground Nut Cakes ..................................................... 16-2 Groundnut Stew......................................................... 12-5 Guidelines for Diabetes Diet Planning ...................... 2-17 Gumbo Ya Ya.......................................................... 12-22

H

Ham and Apple Skillet ............................................ 10-27 Ham Skillet Gumbo................................................... 11-1 Ham-It-Up Eggwiches............................................. 10-27 Hash Browns with Peppers and Cheese................... 12-18 Hash Mess with Eggs .............................................. 10-10 Hawaiian Breakfast Sausages .................................. 10-16 Hidden Lactose.......................................................... 2-21 Hillbilly Trash Breakfast ........................................... 10-6 Hip Hoppin' John....................................................... 12-8 Home on the Range Tuna Salad ................................ 11-5 Honey Banana Bread ................................................... 9-2 Honey-Raisin Refrigerator Muffins......................... 10-29 Hot Chicken Sandwiches........................................... 13-7 Hot Dog Rockets ....................................................... 17-4 Hot Macaroni Salad ..................................................... 8-3 Hot Peach Crumble.................................................. 10-20 How Much for How Many .......................................... 2-8 How to Make a Stove .................................................. 3-4 How to 'Season' Cast Iron Cookware........................... 3-2

............................................................Hypoglycemia 2-18

K

Kansas Fly Pie ......................................................... 10-26 Kentucky Hot Brown................................................. 11-3 Kerosene ...................................................................... 5-3 Kinds of Fuels and Stoves ........................................... 5-3 Kits ............................................................................ 2-28 Klinkhammer Coffee Cake........................................ 16-5



L

Lactose Intolerance ................................................... 2-19 Lightning Fast Chili .................................................. 15-2 Lobster Thermidor..................................................... 12-6 Louisiana Gumbo ...................................................... 14-5 Lumpy Lasagna .........................................................12-1

M

Making a Dutch Oven from Pie Pans ........................ 3-10 Maple Popper Balls ................................................. 16-14 Maple-Stewed Apples ............................................. 10-11 Meal Plan .................................................................. 2-16 Measurement Conversions ........................................ 2-10 Mexican Lasagna....................................................... 12-7 Mexican Sandwiches................................................. 11-5 Mexi-Grill ....................................................12-2 Burgers

Moist Pie Crust Mix .................................................... 9-5

Millie's Chicken Soup ................................................. 7-7 Mincing Onions with Ease .......................................... 4-1 Mineshaft Pig ............................................................ 13-8 Minestrone- Variations................................................ 7-3

Mom’s Make ahead “Love ya” Muffins.................. 16-12 Mountain Man Breakfast........................................... 10-9 Mountain Melts ......................................................... 13-2 Muffin Mix.................................................................. 9-6 Muffins in an Orange ................................................ 17-2

N

Nachos......................................................................... 6-1 New Mexico Omelet ............................................... 10-24 New Twist on Spaghetti ............................................ 15-1 No Cook Fudge ....................................................... 16-14 No More Sliding Sauce Bowls .................................... 4-2 Non Utensil Meals....................................................... 3-2

O

Oatmeal Cookie Mix .......................................... 9-6, 16-7 Oatmeal Soufflé'...................................................... 10-15 Oatmeal Supreme .................................................... 10-18 Octopus Dogs ............................................................ 11-3 Oh, Idaho! Breakfast Potato 10-16

Oven Pancakes & Sausages for 30 .......................... 10-11

Oven Types - Basic Box Oven .................................... 5-6

Oven Types - Cookie Sheet Reflector Oven................ 5-8

Oven Types - Rodgers Reflector Oven........................ 5-9 Oven Types - Vagabond Oven .................................... 5-6 Overnight Coffee Cake............................................ 16-10

P

es.................................Old Fashioned Pot Roast ......................................... 12-15 Old-Fashioned Beef Stew........................................ 12-13 Omelet in a Pita ....................................................... 10-17 Omelets in a Bag ....................................................... 10-4 One Pot Glop............................................................. 14-3 One Pot Pasta Beef Stew........................................... 14-6 One Pot Tuna Pasta ................................................... 14-8 One-Pot Meals............................................................. 3-2 One-Pot Mushroom Spaghetti ................................... 14-1 One-Pot Primavera .................................................... 14-7 Orange Cranberry Muffins ...................................... 16-10 Orange Eggs .............................................................. 10-5 Other Useful Gear ..................................................... 2-29

Outdoor Stoves and Ovens .......................................... 3-2

Oven Types - Backpacker’s Reflector Oven ............. 5-10

Oven Types - Basic Reflector Oven ............................ 5-7

Oven Types - Lightweight Backpack Stove .............. 5-11

Pan Broiling................................................................. 3-1 Pasta Fruit Salad .......................................................... 8-4

Peanut Brittle ........................................................... 16-13

Pizza Soup ................................................................... 7-6 Pizza Tuna Melt......................................................... 11-6 Pork and Rice in Mushroom uce.......................... 12-15

Peach Delight............................................................. 17-6

Peanut Butter Fingers .............................................. 16-11 Peanut-Butter Waffles or Pancakes ......................... 10-15 Pepsi SPAM............................................................... 11-4 Pi-Chee Ham ............................................................. 13-2 Pineapple Fritters..................................................... 10-14 Pita Pizza ................................................................... 11-4 Pita Pocket Breakfast................................................. 10-8

SaPot Roast and Winter Vegetables ............................ 14-10 Pudding in a Bag........................................................ 16-4 Pueblo SPAM .......................................................... 12-21 Puppy Chow .............................................................. 17-4

Q

Quantities..................................................................... 2-4 Quick and Healthy Grilled Italian Chicken ............... 15-3

Quick Rice ................................................................. 13-4 Quick Chili .............................................................. 12-14

R

Raspberry Dumplings ................................................ 16-6 Real Scotch Eggs....................................................... 10-7 Restrictive Diets ........................................................ 2-15 Rice on the Coals....................................................... 13-5 Roll-ups ....................................................................... 6-1

S

Salmonella ................................................................. 2-30

Savory Skillet Potatoes................................................ 6-2 Savory Sweet Potato Sticks ......................................... 6-3

Sam's Bullfighter Breakfast ..................................... 10-25 Saskatoon Pemmican................................................... 9-3 Sauced Dogs .............................................................. 13-5 Saucy Ground Beef-Topped Potatoes...................... 12-12 Sausage and Tortellini Soup ........................................ 7-4 Sausage Biscuits ...................................................... 10-17



Scotch Eggs............................................................... 10-7 Scoutmaster Rule # 47................................................. 2-1

Serving Guide.............................................................. 2-9

Skillet Breakfast ........................................................ 10-3 Skillet Pizza Pot ........................................................ 12-9

Super Simple Thai Chicken Curry .......................... 12-10 Sure Syrup............................................................... 10-25 Sweet and Sour Sausages .......................................... 12-6

Swiss Steak.............................................................. 12-10

Scrambled Egg Pizza............................................... 10-18 Selecting a Dutch Oven............................................... 3-8

Ship Wrecked boats................................................... 17-6 Shrimp Creole ............................................................. 6-4 Sizzlin' Beef Kabobs .................................................12-1

Sloppy Joes................................................................ 15-1 Smoked Oyster Chowder............................................. 7-4 Smoked Sausage Mushrooms...................................... 6-3 SPAM Breakfast Skillet .......................................... 10-20 Spam Hot and Spicy Stir-Fry .................................. 12-20 Spiced Pork Medallions............................................. 14-6 Spicy Chicken Wings .................................................. 6-6 Spicy Pork Stir-Fry Salad............................................ 8-2 Steamed Golden Syrup Pudding................................ 16-7 Steaming...................................................................... 3-1 Stewing or Boiling ...................................................... 3-1 Stir-fry Shrimp and Steamed Rice............................. 15-2 Stoves or Campfires .................................................... 5-3 Stroganoff Steaks ...................................................... 14-2 Substitutions & Equivalents ........................................ 2-3 Sue's Goulash ............................................................ 13-3 Sunrise Spuds ............................................................ 10-3 Super Simple Breakfast Bagels ................................. 10-6 Super Simple Breakfast Burritos ............................. 10-10

Sweet, Sweet Potatoes............................................... 13-6

T

Taco Salad................................................................... 8-3 Temperature Control Using Briquettes ....................... 5-5 Texas Hash ................................................................ 12-7 Texas Tommy............................................................ 11-7

The Golden Rule........................................................ 2-27

Tortellini Supremo................................................... 12-11

Types of Fires ............................................................ 5-12 Types of Outdoor Cooking .......................................... 3-1

V

Texas-Style Chili............................................ 12-18, 14-8

Tin Pot ....................................................................... 3-13 Toasting ....................................................................... 3-1

Trail Mix Rice Krispies Squares................................ 17-3 Tricks of the Trail ........................................................ 4-1 True Grits................................................................. 10-23 Turkey with Creole Mayonnaise and Dill Mustard ... 11-6 Turkey with Herbed Cream Cheese........................... 11-7

Vegetarian Casserole ............................................... 12-23 Veggies on the Barbie................................................ 13-4 Vienna Toast............................................................ 10-24

W

Waldorf Style Salad.....................................................8-1Weekend Camp - Duty Roster..................................... 2-7 Weekend Camp - Menu Plan....................................... 2-5 Weekend Camp - Shopping List.................................. 2-6 Weight of Foil.............................................................. 3-5 Welsh Cakes ............................................................ 10-19 White Gas .................................................................... 5-3 Wieners in foil ........................................................... 13-4 Williamsburg Style Peanut Soup ................................. 7-4 Winter Kitchen ............................................................ 5-9

Y

Yeast Dough Mix (Version 1) ..................................... 9-3

Z

Yeast Dough Mix (Version 2) ..................................... 9-3 Yummy Vegetarian Pot Pie ....................................... 14-7

Zastrow-roni ............................................................ 12-23


Chapter 19 – My Favorite Recipes 19-1

Chapter 19 – My Favorite Recipes

Recipe Name: Serving Size:

Prep Time: Cooking Time:

Total Time:

Documents

Over 250 Recipes! · Dish it Outdoors – Resources & Recipes for the Outdoor Cook Scotch Eggs.....10-7