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 Our Charter American Legion Post 525 |
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Quantities Duties/Guidelines Tax Exempt Form Acknowledgments Duties of the Assistant Patrol Leader "So, I'm the APL. What do I do now?" Instructions for the new APL and his parent(s). Congratulations on being chosen as the assistant patrol leader (APL) for your patrol. One of the more important jobs of this position is to plan the menu and shop for each outing. You should plan the menu with your patrol whenever possible, and then have the menu approved by the grubmaster. The grubmaster will check the menu to see if you have followed the guidelines and taken into account any special requirements for the outing, e.g., if we are away from camp at meal time. The grubmaster will then give you a count of how many in your patrol will be going on the outing, and will give you enough money to shop for your supplies. Each patrol has a cooler and dry goods box assigned to them for transporting the foodstuff. It is your responsibility to use these and to make sure that they stay clean. You should bring the menu, supplies, receipts, and change to the departure site, or arrange for someone else to do so if you are not attending the outing. It is also your responsibility to make sure that your patrol box is kept clean. You do not have to do the cleaning, or cooking, but you do have to insure that the jobs get done. See your junior assistant grubmaster or grubmaster if you need any help! We're here to help you eat well! An Assistant Patrol Leader is Trustworthy- He gets the food and menus to the campout. Loyal- He puts his Patrol before friends. Helpful- He trains other scouts to cook and shop. Friendly- He welcomes guests to his Patrol's table. Courteous- He uses good table manners to set an example. Kind- He considers the likes and dislikes of his patrol when planning. Obedient- He follows troop rules for shopping and cooking. Cheerful- He isn't grumpy when making breakfast. Thrifty- He uses coupons, sales, surplus and tax-exempt status. Brave- He will actually try the recipes provided here. Clean- He makes sure the stove, pots, pans, and utensils are sanitized Reverent- He remembers to have Grace said before meals. Philmont: For food, for raiment, for life, for opportunity, for friendship and fellowship we thank thee O Lord. Wilderness Grace (Charles L. Sommers National High Adventure Base) For food, for raiment, for life and opportunity, for sun and rain, for water and portage trails. for friendship and fellowship, we thank thee O Lord. Sea Base Grace Bless the creatures of the sea, bless this person I call me. Bless the keys you make so grand, bless the sun that warms the land. Bless the fellowship we feel, as we gather for this meal. Kiddy Grace: God is great, God is good, let us thank him for our food, Amen. Patrol Grace (Make your own and record it below) __________________________________________ __________________________________________ __________________________________________ __________________________________________ __________________________________________ __________________________________________ Tenderfoot- On a campout, assist in preparing and cooking one of your patrol's meals. Tell why it is important for each patrol member to share in the meal preparation and cleanup, and explain the importance of eating together. Demonstrate the Heimlich maneuver (its not cooking, but if you're eating you should know it). Second Class- Discuss when it is appropriate to use a cooking fire and a lightweight stove. Discuss the safety procedures for using both. Demonstrate how to start a fire and a lightweight stove. On one campout, plan and cook over an open fire one hot breakfast or lunch for yourself, selecting foods from the four basic food groups. Explain the importance of good nutrition. Tell how to transport, store, and prepare the foods you selected. First Class- Help plan a patrol menu for one campout -- including one breakfast, lunch and dinner -- that requires cooking. Tell how the menu includes the four basic food groups and meets nutritional needs. Using this menu, make a list showing the cost and food amounts needed to feed three or more boys and secure the ingredients. Tell which pans, utensils, and other gear will be needed to cook and serve these meals. Explain the procedures to follow in the safe handling and storage of fresh meats, dairy products, eggs, vegetables, and other perishable food products. Tell how to properly dispose of camp garbage, plastic containers, and other rubbish. On one campout, serve as your patrol's cook. Supervise your assistant(s) in using a stove or building a cooking fire. Prepare the breakfast, lunch and dinner you planned. Lead your patrol in saying grace at the meals and supervise cleanup. Star, Life and Eagle- These ranks require you to hold a leadership position within the troop. One such position is the Junior Assistant Grubmaster (JAGM) or Food Guide. This position will fill the troop's requirement for leadership, but check with the Eagle coordinator to see if this service fulfills the Eagle requirement. Keep foods cooler than 40 degrees or warmer than 140 degrees. Keep synthetic materials (e.g., polar fleece) away from heat and flames. Charcoal is hotter than propane and more useful for winter cooking. Build meals around a one pot Dutch oven meal. Stay at a distance from the campfire and eat high calorie food often! The fire within will keep you warm! Use rubber gloves when washing dishes in winter. Each person in charge of the patrol's food will be given a count of how many people from their patrol will be attending the outing. This will determine how much to buy. The amount budgeted for each person for the entire weekend will determine how much can be spent for the patrol. The grubmaster will give you this money prior to the outing. You are encouraged to shop the sales, use coupons, buy generics, and use our tax-exempt status. You are expected to give the grubmaster your receipts and any change after you have shopped. Nutrition Labels- These labels include the number of servings in a package. This is extremely useful to figure out how much to buy. For example, they indicate how many cookies are in a package, how many slices of bread are in a loaf, and how many slices of bacon are in a package Salad Bar- A salad bar is available at most larger grocery stores. This provides an economical way to buy small quantities of fresh chopped vegetables such as lettuce, peppers, celery and onions. The assistant patrol leader (APL) will prepare the menu in consultation with his patrol. He will get it approved by the grubmaster before buying supplies. He does not have to cook all the meals. He can request volunteers, or he can assign meals to others as long as he informs the patrol leader (he makes the duty roster). The APL is responsible for making sure that the food gets to the departure site, and that the patrol box, food box, and cooler are kept clean & neat. This applies whether or not he personally goes on the outing! Troop 23 has established the following guidelines for menu planning. The guidelines were selected to help scouts develop their cooking skills, to help them feel proud about their meals, to encourage healthy eating habits, and to stick to a budget. Hot dogs and hamburgers are strongly discouraged. They will only be allowed if a special recipe or cooking technique is used. Soda/pop will only be allowed at one meal. The use of prepared foods are discouraged unless several items are combined to make one dish. Friday night's snack should be easy, Saturday night's snack should be cooked or more involved. Chips are expensive, so they should not be used too often. The state of Illinois extends exemptions from its sales tax to all scout councils and chartered units and in a revised procedure provides a single tax exempt number for claiming that exemption. The sales tax exemption number is E9982-8707-03. The previously required sales tax exemption letter is no longer required. 6 apples, peeled cored and cut into chunks 1/2 cup water 4 tbs. brown sugar 1 tsp. cinnamon 1/2 tsp. nutmeg In a pot over medium flame, cook apples in water until they fall apart. Remove from heat and stir to make sauce. Add sugar and spices. 1 apple per person aluminum foil raisins brown sugar cinnamon hot coals Core apple. Place on square of foil. Fill hole with raisins, brown sugar & cinnamon. Wrap foil around apple. Bake in coals or Dutch oven for 20 min. For a special treat add caramel candy or cinnamon candies to the hole. 9 eggs 2 cups cheese 2 cups milk 1/2 loaf of bread seasoning (mustard, salt, pepper) Mix eggs, milk and seasonings in a bowl. Break the bread into pieces and place in a Dutch oven. Pour eggs over the bread. Spread cheese over the bread. Mix thoroughly. Let stand overnight at cool temperature. Bake until firm (about 1 hour). This dish works best when it is prepared the night before breakfast. This is best done in the Fall and Winter where evening temperatures are expected to be cool. 1 lb tri-color rotini 1/2 lb ricotta cheese 1 lb grated mozzarella cheese 1/2 lb romano cheese 2 cups marinara sauce Cook rotini in boiling water until done. Drain and rinse with cold water.Mix ricotta, romano and 1/2 of mozzarella cheese. Mix with sauce and rotini. Put into Dutch oven and bake 20 minutes. Sprinkle top with remaining mozzarella. Bake 20 minutes more. 1 banana per person chocolate chips or chocolate bars mini or full size marshmallows foil hot coals Slice banana peel open the long way & pull the peel open. Cut a wedge-shaped slice out of the center of the banana. Place mini marshmallows and chocolate chips in the cut out area put the peel back in place and wrap banana in foil. Place in coals with top side up cook about 10 minutes (5 min. per side). Instead of chocolate chips and mini marshmallows, try using pieces of a chocolate bar to wedge full size marshmallows into the banana. 1 box yellow cake mix 1 lb. brown sugar 1/2 lb margarine 5 lbs bananas 3 tbs sugar 1 tbs cinnamon Heat Dutch oven and cover with coals for 15 minutes. Slice bananas lengthwise and set aside. Prepare cake mix, with or without eggs, and set aside. Remove oven from coals and melt margarine in the bottom. Mix in brown sugar. Add bananas and sauté for three minutes over coals. Pour cake mixture over bananas. Fold banana/sugar mixture up over cake mixture a few times. Sprinkle with sugar and cinnamon. Bake 10 minutes with coals only on bottom. Bake 25 minutes more with coals on top and bottom. 1/2 lb. stew meat in 1" cubes 1 cup flour 2-3 tbs oil 2 cups water 2 medium potatoes, cubed with skin on medium onion cut in chunks 2 carrots cut in chunks salt and pepper to taste 1 bay leaf 1 tsp. Worcestershire sauce celery seed to taste 1 egg, beaten Place flour and meat in bowl. Heat Dutch oven and add oil. Brown the floured meat and save the left over flour. Add water to the pot and scrape it with spoon. Add all other ingredients except egg and flour, simmer 30 minutes. Add some water and oil to the left over flour. Mix into a sticky dough. With an oiled spoon drop dough into pot, cover and cook 5 more minutes. 1 box chocolate cake mix 1 cup water 2 cans (16 oz each) cherries (drained, but save 1/4 cup) 1 cup chopped nuts Mix cake mix and water in bowl. Pour into greased Dutch oven. Top with cherries. Sprinkle with nuts. Sprinkle with cherry liquid. Bake with 8 coals under and 17 coals on top. Bake until crust is set, 45 - 60 min. 3 cups bisquick 1 can soda (7 up, ginger ale, cola) 1 tbs sugar 1 tbs oil Mix all ingredients well. Pour into greased Dutch oven that is lightly coated with flour. Bake until golden brown (about 30 minutes, coals on top and bottom). For special breads add cheese or onion, or season with garlic and oregano. 1 dozen eggs 1/2 cup milk or water 1 package tortilla shells 1 pound ground meat 2 cups shredded cheese onions, peppers, salsa Mix eggs and milk or water. Scramble the mixture in a hot greased skillet. Warm up vegetables in a pot or skillet. Warm up tortillas in a skillet or a Dutch oven lid (a few minutes each). Have each scout take a tortilla and fix their own burrito. 1 pound "Chorizo" (mexican sausage) canned potatoes- equivalent of ~ 10 potatoes 3 large onions- equivalent of 2 cups chopped 6 large sweet peppers- equivalent of 2 cups chopped 3 cans (4 oz each) diced green chiles 30 10-inch flour tortillas 30 eggs 2 cups shredded Monterey Jack cheese 1 tsp. salt 1/2 tsp. pepper margarine (for frying) 4 medium tomatoes Salsa for 30 (some mild/ med/ hot) Heat Dutch Oven (to warm up tortillas). Cook sausage in skillet till browned. In separate skillet cook potatoes, onion, peppers, 10 minutes. Stack tortillas, wrap in foil, place in hot dutch oven to warm. In separate pot beat eggs, then add cheese, salt, pepper. Cook egg mixture in dutch oven or skillet until eggs are cooked but still moist. Spoon meat, potatoes, eggs, and chopped tomato onto tortillas and fold. Serve right away or place in dutch oven to warm and store. Serve with salsa and refried beans. 3 large tomatoes (diced) 4 cans green chiles (stings) 3 onions- chopped 6 quarts broth or water (couple large cans broth and water) 3 small cans tomato sauce 6 potatoes- diced cilantro (handful) 2 lbs monterey jack cheese Saute tomato, chiles, onion. Add broth/water and tomato sauce. Bring to boil. Add potato, cilantro. Simmer until potatoes are tender (15-20 min). Add cheese 5 min before serving. 1 Large Dutch oven. 3 pounds, ground beef 3 cans vegetable beef soup 2 cans "new" potatoes (whole or sliced) 1 can Veg-All (vegetables) 1 small can tomato paste (optional) 1 10oz Hungry Jack flaky biscuits OPTIONS 1 green pepper seeded and sliced into 1" strips 1 chopped good sized onion 2 cups rice 6-8 chicken breasts 2 pkg. dry onion soup mix 2 cans chicken broth 2 cans cream of mushroom soup 2 cans water Put rice in Dutch oven. Place chicken on top. Sprinkle onion soup mix on top. Premix broth, mushroom soup, and water; pour over chicken. Cover and bake until chicken is done (about 1 hour, equal coals on top and bottom) 3 cans of assorted cream soup 4 cups of water 1 small box of minute rice 3 cans chunk chicken 1 cans vegetables (e.g., corn, carrots, peas) Add all ingredients in order in a Dutch oven. Cook until all the water is absorbed (30-45 minutes). 8 chicken breasts, cut-up 1 pkg broccoli (or mixed vegetables), thawed 8 oz pkg stuffing mix 1 1/2 sticks margarine, melted 1 cup mayonnaise 2 cans cream of mushroom soup 2/3 cup milk 2 tbs lemon juice Sauté stuffing mix with margarine. Combine mayo, soup, milk, and lemon juice. Put some of the soup mix on bottom of Dutch oven. Put 1/2 vegetables, 1/2 chicken, then 1/2 dressing and 1/2 sauce. Put another set of layers down and finish with a layer of stuffing. Bake until top is crunchy (about 45 minutes). 1 roasting chicken (4-5 pounds) 2 cloves garlic 4 shallots 1/3 cup oil 5 small red potatoes 6 small onions 2 carrots cut into chunks 1 zucchini cut in chunks 4 corn cobs cut into thirds salt, pepper, herbs (sage, rosemary, thyme, bay leaf) Rinse and dry chicken. Rub cavity with salt and pepper. Rub herbs inside and outside chicken. Heat Dutch oven over 10 -12 coals. Place chicken, garlic, and shallots inside and baste with 1/2 of the oil. Cover oven and place coals around edge of lid plus 4-5 in center of lid. Cook 45 min. Baste once with rest of oil. Add potatoes, carrots and onions Cook 30 min more. Add 1 cup of water as chicken browns. Juices from the chicken will look clear when it is done. 4 cups cooked chicken, cubed 2 cans cream of potato soup 2 cans cream of mushroom soup 2 bags frozen mixed vegetables 2 cans whole potatoes, cubed 2 cups milk 1 can refrigerated biscuits salt, pepper, thyme to taste In Dutch oven combine soup, milk and seasoning. Stir in vegetables, potatoes, and chicken. Bake 15 minutes or until bubbling. Cut each biscuit into quarters and place on top of liquid. Bake 15 minutes more or until biscuits are golden brown. 2-3 lbs chicken pieces 2 tbs butter 1/2 cup water 1 cup sliced onion 1/4 tsp. poultry seasoning 1 can cream of chicken soup 1 pkg (10 oz) frozen mixed vegetables 1 cup bisquick 1/3 cup milk Place chicken in skillet or Dutch oven. Sprinkle with salt and pepper. Brown in butter. Add water, onion, seasoning. Cover, simmer 30 min. Stir in soup and vegetables. Bring to a boil, cover, simmer 10 min. In separate bowl combine Bisquick and milk. Spoon bisquick onto stew Cook uncovered 10 minutes. 1 can green beans (14-1/2) oz. 1 can condensed cream of mushroom soup 2 cups diced cooked, or canned, chicken 1 cup cooked rice 1/2 cup milk 1 can French-fried onion rings (2-3/4 oz) Combine beans, soup, chicken, rice and milk into Dutch oven. Bake 20 minutes. Top with onion rings. Bake 10 minutes more. 3 cups hot cooked rice or couscous 1 tbs oil 1/4 cup coarsely chopped almonds 1 cup salsa 2 garlic cloves-minced 1/4 cup water 8 skinless chicken thighs 1 tbs honey 2 tbs dried currants 1/2 tsp. cinnamon 3/4 tsp. cumin While rice or couscous is cooking, heat oil in skillet and add almonds. Cook till brown then set almonds aside. Add garlic to skillet, cook 30 sec., add chicken & cook 4-5 min till brown. In medium bowl add salsa and all other ingredients, mix. Add to chicken and mix. Cook 209 minutes on low. Stir in almonds. Serve with rice or couscous. 2 lbs ground meat 1 onion, diced 2 cups water 2 cans red beans 2 cans tomatoes salt, pepper chili powder or hot sauce Brown meat. Add onion and cook a few minutes. Add beans, tomatoes, water and seasonings. Simmer 30 minutes. Serve with rice or noodles or bread. 2 lbs. ground meat 1 medium onion, chopped 2 cans chili beans (15 oz each) 1 pkg chili seasoning 1 can tomato sauce (8 oz) 8 oz water 2 pkg cornbread mix (6 oz each) egg and milk as needed for cornbread mix Brown meat and onion. Drain fat. Add beans, chili seasoning, sauce and water. Cook 10 min. Mix cornbread as directed and add to top of meat mixture. Cook 20 - 30 min in covered oven with coals on top and bottom. 1 cake mix (any kind) 1 cup chopped nuts 1 cup brown sugar 3 cups boiling water 12 oz. chocolate chips Put water on to boil. Prepare cake mix as directed. Pour batter into seasoned Dutch oven. Sprinkle brown sugar over batter. Put chocolate chips into separate bowl or pot. Pour boiling water over chips. Wait till chips are softened then stir. Pour melted chips over cake batter. Cover and bake until cake portion is done (when toothpick pulls out cleanly). Ladle some chocolate sauce onto each serving. 1 can (17 oz) cream style corn 1 can (12 oz) whole kernel corn 1 jar (2 oz) pimentos or roasted peppers, chopped 1 medium green bell pepper, chopped 1 large onion, chopped 1 egg 1 jalapeno pepper, seeded, chopped 1 cup sharp grated cheese 1 cup crushed crackers 2/3 cup milk 1/4 cup melted butter 1 tbs sugar paprika, red pepper, salt, black pepper Mix all ingredients. Pour into greased Dutch oven. Place oven on 8 hot coals, place 17 hot coals on lid. Bake until set (45 - 60 min). 1 can cream soda Bisquick (about 3 cups) bowl or ziplock bag for mixing wax paper Mix soda with enough bisquick to form a dry dough. Roll out dough (1/4 - 1/2 inch thick) on wax paper. Cut dough into circles. Coat with some oil. Place in a warm Dutch oven (have a pie plate inside to prevent burning). Bake until golden brown (about 10-15 min). 2 lbs. fish fillet 1/3 cup lemon juice 1/2 cup chopped green pepper 1/4 cup chopped onion 1 tsp. basil 1 Tbs. oil 1 1/2 cup chopped tomatoes 2 tsp. salt 1/4 tsp. pepper 3 drops red pepper sauce Put fish in warm greased Dutch oven or covered skillet. Mix remaining ingredients and pour over fish. Bake until fish flakes with a fork (about 10 minutes). Serve with rice. 1 lb. shortening 1 egg 3 tbs sugar 3 tbs milk 1/4 tsp. cinnamon 1 1/4 cup Bisquick confectioners sugar and/or brown sugar Heat 1" shortening in Dutch oven. Break egg into mixing bowl, beat thoroughly. Add sugar, milk and cinnamon. Slowly mix in Bisquick. Mix until smooth. Form balls of dough about 1' and drop into hot oil. Do not crowd the donut balls. Brown each side 1-2 min. Remove from oil, place on paper towels, roll in choice of sugar. oil or shortening 1 tube refrigerated biscuits cinnamon sugar powdered confectionery sugar Heat 1" oil in Dutch oven. Cut each biscuit into quarters and drop into hot oil. Remove doughnuts when golden brown and place on paper towel. Place doughnuts into sugar to coat them. Dump 1-20 oz can of crushed pineapple into bottom of ungreased Dutch oven and spread evenly. Dump 1-20 oz can of pie filling (cherry, apple, peach, etc.) evenly onto pineapple. Dump 1-dry yellow or white cake mix onto pie filling and spread evenly. Do not mix. Do not add eggs, milk, etc. Just use the dry cake mix. Dump 1/4 pound of sliced butter/margarine evenly onto cake mix. Dump 1/2 cup of chopped nuts evenly over the cake. Bake 1 hour (few coals under oven, most coals on top of oven). For home cooking use 9" x 13" pan, bake 350, 1 hour. 15 eggs 12 slices broken bread 1 cup milk precooked meats (bacon, sausage, etc) 1 tomato 1 green bell pepper 1/4 onion 6 slices cheese Mix chopped vegetables, cheese and bread pieces. Put into Dutch oven. Mix meats, eggs and milk. Pour over mixture in Dutch oven. While keeping mixture cool (less than 40 degrees), allow milk to absorb as long as possible (preferably overnight). Bake about 30 minutes (until eggs are firm). This dish works best when it is prepared the night before breakfast. This is best done in the Fall and Winter where evening temperatures are expected to be cool. 36 Corn tortillas (12" size) 3 quarts salsa 6 cans (10 oz each) cooked chicken 3 pints low fat sour cream 6 cups shredded cheddar cheese Mix chicken with some salsa. Put remaining salsa in a dish- use this to dip each tortilla as it is used - in a greased dutch oven put repeating layers of tortilla, chicken, sour cream, and cheese. Top layer should be sour cream and cheese. Bake 20 minutes. 1 packages of English muffins (12 halves) 1 can pizza sauce (16 oz) 1 package shredded cheese sliced pepperoni, diced onion, diced green pepper Separate muffins into halves. Top with sauce, cheese, and pepperoni or vegetables. Place into Dutch oven. Bake 10 minutes ( 8 coals under, 24 coals on top). 8 eggs 1 3/4 cups milk 3/4 tsp nutmeg or cinnamon 1 1/2 loaves bread syrup Thoroughly beat eggs in a bowl. Add milk and cinnamon. Spray pan or griddle with Pam. Dip bread in mixture until it is soaked. Place bread on a holding plate. Dip all the bread and place on plate. Place bread on griddle over low heat. Brown one side, flip and brown second side. Serve with syrup, jelly or powdered sugar. For a special winter treat, warm the bottle of syrup in a pot of water before serving. 1 cup rice 1 green pepper, diced 1 onion, diced 4 tbs parsley 1 stick margarine 3 cups water salt, pepper Slowly brown rice in butter. Add green pepper and onion. Continue browning Add parsley. Stir, add boiling water. Cover and cook on low heat until water is absorbed (about 30 minutes) 2 slices bread per person 2 slices cheese per person butter tomato, sliced (optional) Make a cheese sandwich. Add tomato if desired. Butter both sides of bread. Grill on side till brown, flip sandwich, brown other side. Serve with soup or fruit. (courtesy of James Skyles) 1 can vegetables (e.g. green beans) 1 lb. precooked ground meat or stew meat 1 can diced tomatoes spice to taste Precook meat, add all other ingredients, bring to boil, serve 1 pkg hot dogs 1 pkg bacon 1 pkg American cheese 1 pkg buns mustard, ketchup hot coals or cooking fire toothpicks (optional) green cooking stick or skewer Slit hot dogs partially through. Put strip of cheese in slit. Wrap hot dog with bacon (secure with toothpick if necessary). Put hot dog on stick and cook over coals or fire. Place dog into bun when ready. This recipe is allowed because it develops cooking and fire building skills. 1 cup bisquick water Hot dogs bacon wood fire or hot coals Prepare fire. Prepare dough by mixing bisquick and water. Cover hotdog with prepared biscuit mix. Wrap strips of bacon around hot dog & dough. Put long stick through hot dog the long way. Place stick in ground near fire. Cook until biscuit dough is golden brown. This recipe is allowed because it develops cooking and fire building skills. 4 lbs Chorizo vegetable oil 3 large onions 5 large ripe tomatoes (chopped) 5 doz. eggs salt 4 poblano chiles (seeded, the seeds are spicy hot) 4 cups Chihuahua cheese Cook Chorizo in skillet, discard most of the fat. Add sliced onion. Add chile (roasted, peeled, seeded, sliced). In separate bowl beat eggs and salt. Cook eggs in separate skillet. Serve eggs with Chorizo and tomato, top with Chihuahua cheese. 2 1/2 cups powdered milk 7 1/2 cups water 2 cartons whipping cream 4 eggs 2-3 cups sugar 2 tsp vanilla dash salt empty 3 lb coffee can with lid empty 5 lb coffee can with lid 1 cup freezer salt 2 cups crushed ice Mix ingredients into 3 lb can and cover. Place can inside 5 lb can. Add salt and ice, pass the cans around and shake until liquid freezes. 2 half gallons ice cream (16 servings/container) 16 eggs 4 tsp vanilla 4 tsp cinnamon 20 cups corn flakes (2 boxes) 1 can Crisco Scoop out ice cream and refreeze as individual scoops. Mix 1/2 of the eggs and 1/2 of the vanilla in a bowl. Mix crushed cornflakes and cinnamon in a dish or Zip Lock bag. Dip a scoop of ice cream in egg mixture, then roll it in cereal. Return ball to freezer until firm. Return balls to egg mixture then corn flakes once more. Return balls to freezer until firm. Deep fry balls in hot oil for 15 seconds or until golden brown. Drain grease on paper towels. Keep cooked ice cream cold until all are cooked. 1 tub Ricotta cheese (15 ounce) 1/2 cup grated parmesan cheese 2 eggs 2 jars sauce (26 oz each) with an extra 1/2 cup of water 1 pound lasagna noodles 1 pound meat (cooked and drained) 4 cups (1 pound) shredded Mozzarella cheese chopped parsley Combine in a bowl ricotta, parmesan and eggs. Mix well. In bottom of an oiled dutch oven spread 1 cup of sauce. Make layers of uncooked noodles, ricotta, meat, sauce, Mozzarella. Top with parsley. Cover and bake till hot and bubbly (about 1 hour). Remove from heat ands let it cool 15 minutes. 2 tbs olive oil 12 oz fresh mushrooms, sliced 16 oz marinara sauce 1 medium onion, chopped 1/2 tsp salt 2 cloves garlic, minced 1/4 tsp pepper 15 oz ricotta cheese 1 egg 1 1/2 cups shredded provolone cheese 10 oz frozen chopped spinach, thawed 8 lasagna noodles, cooked and drained Cook mushrooms, onion & garlic in skillet with hot oil ,medium heat. Cook until liquid evaporates. Save 1/2 cup of mixture and put rest in large bowl with ricotta, provolone, spinach, salt, pepper, and egg; mix well. Spoon 1/2 cup of mixture down center of each noodle. Roll noodle up like a jelly roll. In small bowl combine reserved mixture and sauce. Spoon 1/2 cup of this mixture into Dutch oven. Arrange roll-ups seam side down in oven. Spoon remaining sauce over roll-ups. Cover and bake until heated through (about 30 minutes) Uncover, sprinkle with parmesan cheese, bake 5 minutes more. 1 lb macaroni 2 tsp salt 1 qt. dried milk 2/3 cup butter 1/3 cup flour 1 lb American cheese 2 cups bread crumbs Put macaroni in boiling water. Cook until tender, drain and set aside. Melt half of butter, add flour and blend well. Add milk gradually. Add cheese gradually while stirring constantly. Heat until cheese melts. Combine mixture and macaroni. Mix bread crumbs and rest of butter, then sprinkle on top of macaroni. Serve right away or bake 10-15 minutes. 2 cups bisquick 1/2 cup brown sugar 1 egg, beaten 1/2 cup water 2 tbs melted margarine 1 tsp vanilla 1 1/2 cups mini marshmallows 1/2 cup brown sugar Mix bisquick, 1/2 cup sugar, egg, water, margarine and vanilla. Pour into Dutch oven. Bake 15 minutes. Place marshmallows on top. Sprinkle with rest of sugar. Bake 10 minutes more. 2 lbs Ground Meat 2 envelops dry onion soup mix 1 cup Bread Crumbs Worcestershire sauce 2 eggs Mix all ingredients together in a Dutch oven. Bake about 1 hour. Serve with baked potatoes, corn or rice. 1 1/2 lb. ground meat 1 tsp. seasoned salt 1 pkg. taco seasoning 1 cup diced canned tomatoes 2 cans tomato sauce (8oz each) 1 can (4 oz) chopped green chilies 8 oz. ricotta cheese 2 eggs 9 corn tortillas (12 inch size) 10 oz. Monterey jack cheese Brown beef in Dutch oven. Drain fat by tilting oven and using a spoon. Add seasoned salt, taco mix, tomatoes, sauce and chilies. Simmer uncovered 10 minutes. Combine ricotta cheese and eggs. Remove half of the beef and set aside. Top remaining meat with half of tortilla shells. Spread half of ricotta over tortillas. Top with half of the Monterey cheese. Repeat the layers once more. Put 4-5 coals on bottom and 18-20 coals on top. Bake 20-30 minutes. Let stand 10 minutes before cutting. 1/2 lb bacon, diced 1 onion, chopped 1 bag (32 oz) hash brown potatoes 12 eggs 2 cans (4 1/2 oz each) chopped green chiles 1 lb shredded cheese 1 jar salsa (8 oz) Heat Dutch oven over coals. Brown bacon, add onion, cook until translucent. Remove bacon and onion to paper towel. Remove oven from heat to drain excess oil. Return oven to heat and cook potatoes. Return bacon and onion to oven. Beat eggs in a bowl, add chiles, pour over potatoes. Cover oven and place 17 hot coals on lid. Cook until eggs are set (about 45 min) Sprinkle with cheese. Cover, cook until cheese melts. Cut into wedges and serve with salsa. 5 cups boiling water 3 cups Quick Oats (or instant packets) Brown Sugar Raisins chopped nuts milk Bring water to a boil. Add quick oats, reduce heat to low, and stir until thickened (about 1 minute). Serve with brown sugar, milk, raisins and nuts as desired. This is an inexpensive, quick and easy breakfast. Individual packets are a little more expensive, offer a greater variety of flavors, and reduce clean-up by one pot. 1 small box bisquick 6 large onions sliced into rings 4 cans special water Mix bisquick and "water". Dunk onion rings into batter. Dip rings into hot oil. Cook until brown. Place on paper towel when done. Keep warm until ready to eat. 3 lbs inch-thick round steaks cut into cubes 1/2 cup salad oil 1 clove garlic 6 small onions (sliced) 1 dash thyme or basil 2/3 cup tomato sauce 1 teaspoon sugar 1 1/2 tsp. salt 1/8 tsp pepper 3 cups beef bouillon or cold water 5-6 medium green bell peppers Heat oil in skillet. Add garlic and meat. Brown slowly about 20 minutes. Add onion at last few minutes of browning. Add onions, thyme, sauce, sugar, salt and pepper. Add 1/2 cup of bouillon. Simmer until meat is tender (about 1 hour). Add remaining bouillon as liquid evaporates (in 2 or 3 portions). Serve gravy over rice, potatoes or noodles. Pineapple rings cherries yellow cake mix (with ingredients listed on box) brown sugar cool whip Start charcoal. Line Dutch oven with 2 layers of heavy duty foil. Prepare cake mix in a bowl as directed. Sprinkle 2 tbs. of brown sugar in bottom of oven. Place pineapple rings on bottom (do not overlap rings). Place a cherry in center of each ring. Pour cake mix evenly over pineapple. Bake according to directions for cake mix (8 coals under / 24 on top). Test cake with a toothpick (its done when cake does not stick to pick). Let cool a few minutes. Cover with a cake rack or cardboard. With help from another person flip the cake over quickly and carefully. Carefully peel the foil off the cake. Let cool some more. Top with cool whip if desired. 2 lbs ground meat 1 cup corn flakes, crushed 1 egg 1/2 cup bread crumbs green cooking stick (or skewer) flour to coat stick Mix meat, egg and bread crumbs. Form a large hot dog shape over and around the stick Roll "drumstick" in cornflakes. Cook drumsticks over fire or coals, or place them on foil on coals. 8-10 potatoes, sliced 1 lb bacon, cut into pieces 2 large onions, diced 1/2 lb grated cheese Brown bacon and onion in Dutch oven. Add potatoes and stir. Cook 45-60 minutes with even heat (14 coals bottom, 14 on top). Add grated cheese just before serving. Potato- Baked 1 potato per person margarine foil coals 1 bag Country style hash browns 1 can cream of chicken soup 2 cups sour cream 1 1/2 tsp salt 1/4 tsp pepper 3 green onions (chopped) 2 cups grated cheddar cheese 1/4 cup margarine (melted) 2 cups crushed corn flakes Mix soup, sour cream, salt, pepper, onion, and cheese in a large bowl. Add grated potatoes and stir to combine. Place in oiled dutch oven. Mix butter and cornflakes, then place it on top. Bake until bubbly (about 45 minutes). 2 tbs butter 2 cans chicken broth (13 oz each) 1 large onion, chopped 1 bay leaf 2 stalks celery, chopped 3 cups milk 1 clove garlic, minced 2 tbs parsley 4 medium potatoes, diced salt & pepper to taste Melt butter in Dutch oven (20 coals on bottom). Cook celery, onion and garlic. Add potatoes, broth and bay leaf. Cook until vegetables are soft, about 1 hour. To speed cooking move half of used coals to top & add fresh coals to bottom. Mash vegetables with spoon. Add milk, parsley, salt, pepper. Simmer 15 minutes. 1 pound smoked sausage 1 medium onion, chopped 1 cup celery 2 cans (16 oz) seasoned chili beans 1 can (14.5 oz) diced tomatoes 2 tsp Cajun seasoning blend 4 cups cooked rice salt and pepper Start cooking rice according to directions. Sauté sausage, onions, and celery for 5 minutes, medium heat. Stir in beans, tomatoes, and spice. Simmer until hot. Mix with rice and serve. cinnamon sticks (6 inches total) 1 lime (for 6 inches of zest) 3 cups uncooked rice 3 quarts milk 1 1/2 cup sugar 3/4 tsp salt 12 egg yolks 1 1/2 tsp vanilla 1 cup raisins margarine for dotting top of pudding Boil 6 cups of water in large pot then add cinnamon sticks and lime zest, and simmer for 5 minutes. Pour in 3 cups of rice, bring to boil, then cook over low heat until liquid is absorbed (~20 min). Stir in milk, sugar, and salt. Simmer over low heat with constant stirring, until liquid shows first signs of thickening (~20 min). Remove from heat and remove cinnamon and zest. In separate bowl beat egg yolks until runny, add vanilla and some hot rice. Add yolk mixture back to the rice, mix, add 1/2 of raisins and mix. Pour into dutch oven, dot top with butter, brown top with a hot lid. Sprinkle with raisins before serving. 9 oz. Tang 1/2 C Sugar 1/3C Tea 1/2 tsp cinnamon 1/4 tsp cloves dash salt 2c Tang 1 envelope unsweetened lemonade 1/2 c instant tea 1tsp cinnamon 1/2 tsp cloves 1/2 tsp nutmeg Mix 1 tbs/cup hot water. for sites away from camp 1 sandwich bread or rolls or pita bread (good for backpacking) cold cuts or peanut butter & jelly mayo, mustard, salt, pepper fruit (e.g. apples, pears, grapes) dessert (e.g. chips, cookies, granola bar) juice box Sliced lunch meat bread soft margarine shredded cheese Place lunch meat on one piece of bread, top with cheese, put other bread slice on top. Spread margarine over outside of bread. While browning buttered side, spread margarine on top of sandwich. Flip and brown other side. Special cookers are kept in the trailer. See the quartermaster if you want to use them. 2 cans Apricots (or 2 handfuls of dried apricots) 2 Lbs. Polish sausage (or try another type, e.g., Italian, Bratwurst, etc.) 2 Tsp.. Dry mustard 6 Tbs. Brown sugar 2 cans Baked beans Cut up sausage and brown in pot Add apricots, brown sugar, mustard, & baked beans. Add a little water if necessary. Simmer & slowly stir frequently. 8 boneless chicken breasts 6 links mild Italian sausage 4 slices boneless smoked ham (1/2" slices) 2 cups uncooked long grain rice 2 jars spaghetti sauce (28 0z each) with extra tomato, garlic, onion 4 1/2 cups water Cook sausage in water then slice it. Cut chicken in strips and sauté until done. Cut ham into strips. Put all meat into Dutch oven. Add water. Bring to boil. Add rice. Simmer until rice is cooked. Add sauce, simmer until hot. chicken, beef, or fish (1/4 lb per person) onions peppers butter or barbecue sauce or marinade of choice Cut chicken, meat, or fish and vegetables into chunks. Put a stick or skewer through chunks Coat chunks with sauce if desired. Cook over coals or near fire until meat is tender. Hamburger buns 2-3 lbs ground meat 7 tbs shortening 1/2 tsp salt 1/8 tsp pepper 1 medium onion (diced) 1 green pepper (cut in strips) 1 bottle ketchup (14 oz) 1 tbs sugar 1 tbs Tabasco sauce Put 2 tbs shortening in pan. Brown meat. Add all other ingredients plus one inch of water from ketchup bottle. Simmer 15 minutes. Serve with salad, celery sticks or carrots. 1 lb ground meat 1 pkg taco seasoning 1 can drained kidney beans 1 can black olives 1 cup shredded cheese 1 head shredded lettuce 4 chopped tomatoes 1 large bag tortilla chips Dressing: 16 oz. Thousand Island Dressing, 1/2 cup sugar, 1/2 pkg taco seasoning. Brown 1 pound ground beef & drain. Add 1/2 pkg taco seasoning mix. Put meat in a large bowl Add kidney beans, olives, shredded cheddar cheese, lettuce, tomatoes. Serve over chips. Top with dressing. 2 large cloves garlic 1 pkg spinach (10 oz) thawed parmesan cheese 2 cans chicken broth (14 oz each) 1 pkg cheese tortellini (8 oz) 1 can stewed tomatoes (16 oz), undrained & chopped 1 teaspoon margarine In large saucepan sauté garlic in margarine for 2-3 minutes. Add broth and tortellini. Heat to boil then simmer 10 minutes. Add spinach and tomatoes. Simmer 5 minutes then top with parmesan cheese and serve. 1 onion chopped 4 stalks celery, chopped 4-5 carrots, chopped 1 clove garlic, crushed 2 tbs oil 2 large cans chicken broth 1 pkg. frozen cheese tortellini Add chopped vegetables to oil and sauté till onions are translucent. Add broth. Bring to boil. Simmer 15 minutes. Add tortellini. Cook 10-15 minutes (until pasta is done). 2 cans tuna 1 can cream of celery soup 1 box macaroni (noodles or elbows) 2 cups bread crumbs 1/2 stick margarine Cook macaroni in boiling water until firm. Brown breadcrumbs in Dutch oven with margarine. Set aside when done. Drain macaroni and put into Dutch oven. Add tuna and soup and mix well. Spread breadcrumbs over top. Cover and bake 20 minutes. Thanks to Mr. Carl Laub for this recipe 1 lb. lean ground beef 1/4 lb bacon 1/4 lb pre-cooked ham, cubed 1 onion, diced 1 green pepper, diced 1 12 oz jar Chili sauce 3/4 cup brown sugar 3/4 cup catsup 1/2 cup Dijon mustard 2 31-oz canned pork and beans, drained 1. Place Dutch oven over 14-16 briquettes. When oven is hot, add and brown the beef and bacon 2. Add, then cook until clear: onion and green pepper 3. Mix in and continue cooking 10-15 minutes: ham, chili sauce, brown sugar, catsup and mustard 4. Stir in the pork and beans and reduce briquettes to 12 5. Simmer for 45-60 minutes. If needed, crack the lid slightly, allowing moisture to escape. Beans should be slightly thick. Time saver: Start recipe 1 day ahead. Prepare the main mixture, omitting beans until ready to cook. Refrigerate overnight. Blended flavors make this a great 2nd day dish. This cookbook / foodguide was initially compiled and partially written by Dr. Craig Weiss of BSA Troop 23 (Blackhawk District, Northwest Suburban Council, IL) in partial fulfillment of the requirements for Woodbadge training. Any Scouts or Leaders who would like to share a camping recipe with the Troop is welcome to submit it to Bert for inclusion here. Photo Gallery | Parents Guide | Fundraising | Lost and Found | Brad's Page | Flock of Eagles | Links
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