Breakfast Choices

French Toast

Equipment

Pan Spatula Wisk or fork (to scramble)

Bowl

Ingredients

  • 4 slices bread
  • 2 eggs
  • 1/2 cup milk (Dried milk)
  • Syrup
  • (optional) Pineapple slices or Strawberries
  • (optional) Whipped cream

Instructions
  1. Beat eggs and milk and add cinnamon to flavor.
  2. Dunk bread in mixture, but don't soak too long.
  3. Fry in buttered pan until golden brown.
  4. Top with margarine (pineapple pieces, frozen strawberries) and whipped cream.
  5. Serve with Syrup.

Comments

This is for one person.

Very Filling!

Campers Omelet

Equipment

Pan Spatula Wisk or fork (to scramble)

Bowl

Ingredients

  • Eggs Spices(whatever you want; i.e. salt, pepper, garlic powder, hot sauce, etc.)
  • Cheese (grated) Bacon(optional)
  • Onion(optional) Mushrooms(optional)
  • Whatever else you want

Instructions
  1. Cut Bacon pieces into 3rd or halves.
  2. Fry bacon (or any other meat) in pan.
  3. In a separate bowl, scramble remaining ingredients.
  4. Pour eggs and ingredients into pan and cook until eggs are done.

 

 

Breakfast Egg & Bacon muffins

Equipment

cooking stove (preferably)

skillet (cast iron preferably)

spatula

large spoon

Ingredients
  • 1 doz. Eggs;
  • 1 lb. Bacon;
  • 1 pkg. Of sliced cheese;
  • 1 pkg. Of plain or sourdough muffins;
  • condiments of mayonnaise &/or ketchup &/or salsa are optional

Instructions
  1. Cook bacon (save grease for cooking fried eggs);
  2. fry eggs in bacon grease (those who prefer scrambled eggs must wait til all fried eggs are done or cook them in another pan).
  3. split muffins in two,
  4. put condiments on muffins,
  5. place slice of cheese on muffin,
  6. place bacon on cheese
  7. line up for fried eggs hot from the pan.

Mountain Man’s Breakfast

Equipment

Large frying pan or dutch oven Spatula

Ingredients
  • 1 doz eggs
  • 2 lb bag hash brown potatoes
  • 1 lb of your favorite cheese
  • 1 1/2 lb of ground sausage

Instructions
  1. Cook the sausage and drain the grease.
  2. Move the sausage to one side and cook the eggs on the other side.
  3. When the eggs are done add the hash brown potatoes, mix and continue to cook.
  4. When the hash browns are almost done add the cheese on top and let it melt.
  5. Add seasonings to taste. (salt, pepper, chile, onion salt)

Comment

Feeds 8 scouts. Fresh grated potatoes can be used. They should be covered while cooking Beef or pepper sticks can be used in place of sausage.

 

Lunch

 

Grilled Lasagna Sandwiches with Soup

Equipment

Griddle

Stove

Cutting Knife

Butter Knife

Spoon

Pot to boil water

(optional) pot for soup

Ingredients
  • 2 slices of bread
  • 3 strips of bacon or slice of ham
  • 2 slices of mozzarella orswiss processed cheese
  • 1 container of sour cream
  • 1 can of tomato paste
  • Italian seasoning
  • Instant tomato Soup (canned optional)

Instructions
  1. Fry bacon or ham
  2. Spread sour cream and tomato paste on bread
  3. Sprinkle seasoning for flavor.
  4. Put bacon or ham between two slices of prepared bread
  5. Add cheese
  6. Butter the outside of bread slices
  7. Fry until cheese melted
  8. Serve

Comment

Serves one. Each Scout eats 2 sandwiches.

PBJ Sandwich and Soup

Equipment

Stove

Butter Knife

Spoon

pot for soup

Ingredients
  • 2 slices of bread
  • Container of Peanut Butter
  • Instant Soup (canned optional)

Instructions
  1. Boil water
  2. Prepare sandwiches
  3. Prepare soup
  4. Enjoy

Comment

Serves one. Each Scout eats 2 sandwiches.

 

Dinner

Foil Dinner #1 - Chicken

Equipment

Heavy duty aluminum foil

sharp paring knife

hot coals

Ingredients
  • For each foil dinner:
  • 1 boneless skinless chicken breast
  • 1 potato, washed & sliced
  • sliced onion
  • 3-4 fresh mushrooms, washed & sliced
  • 6-8 stalks fresh asparagus, tough ends snapped off (optional)
  • salt, pepper, etc. as desired

Instructions
  1. Place the chicken breast on a large square of foil.
  2. Season chicken and add layers of sliced potato, mushrooms, onions and top with asparagus stalks.
  3. Wrap dinner 'butcher-style' and place chicken-side-down on hot coals, turning after about 20 minutes.
  4. After another 10 minutes or so, unwrap one dinner and slice chicken to test for doneness.

Comment

This is a serving size for one adult

Foil Dinner #2 – Hamburger Dinner

Equipment

Heavy duty aluminum foil

sharp paring knife

hot coals

Ingredients
  • 12 Potatoes
  • 12 Carrots
  • 1 Large Onion
  • 3 lbs Hamburger
  • salt, pepper

Instructions
  1. Cut up potato in small pieces
  2. Cut carrot into sticks
  3. Dice onion
  4. Make a pat of 1/4 lb hamburger, 3/4 of an inch thick
  5. Place the ingredients side by side on a piece of aluminum foil
  6. Season; wrap in foil and put packet in the embers
  7. Cook 10 to 20 minutes

Comment

Other combinations can be used, such as: Ham, pineapple, and sweet-potatoes, Chicken, onions, and potatoes, Hot Dogs and onions, Hot Dogs with cheese and bacon, Hot Dogs with apples and cheese

 

 

Foil Dinner #3 – Pigs In a Blanket

Equipment

Heavy duty aluminum foil

sharp paring knife

hot coals

Ingredients
  • 4 Cups Flour
  • 2 Tbsp baking powder
  • 1 tsp salt
  • 3 Tbsp sugar
  • 6 Tbsp shortening
  • Water or milk for desired consistency
  • 24 link pork sausages (or, canned vienna sausages, little polskies, etc)

Instructions
  1. Mix dough as for biscuits
  2. Pinch off small pieces of dough and flatten into strips or elongated patties
  3. Wrap each sausage link (which has been seared in a hot skillet) in a strip of dough
  4. Knead the sides of the dough together so that the sausage is completely covered
  5. Wrap in foil and cook for 15 minutes

Comment

  

Chuck wagon stew

Equipment

Deep skillet or pot with lid

camp stove or hot coals

Ingredients
  • 1 lb. ground beef
  • 2 med. potatoes, unpeeled and cut into small pieces
  • 2 Tbs. minced onion (optional)
  • 1 1/4 tsp. salt
  • 1 tsp. instant beef bouillon
  • 2 Tbs. worchestershire sauce
  • 1 16oz. can diced tomatoes (don't drain)
  • 1 8oz. can cut green beans (don't drain)

Instructions
  1. Brown and drain ground beef.
  2. Add everything else.
  3. Stir, cover and simmer for 20 min. or until potatoes are tender.
  4. Stir occasionally

Comment

This feeds 4. Grab bigger pots and double, triple, or whatever you need to feed everybody.

Serve with cornbread.

 

Hamburger stew

Equipment

frying pan

spatula

Cooking Pot

Ingredients
  • 2 lbs hamburger
  • 2 carrots cut in to wheels
  • 2 potatoes cubed
  • 1 medium white onion cut into rings
  • salt and pepper to taste

Instructions
  1. Fill Cooking pot 1/3 to ½ with water.
  2. Bring to boil.
  3. Put carrots and potatoes in the boiling water.
  4. Cook for ½ hour.
  5. 30 minutes later, Brown hamburger.
  6. Drain and put onion rings over hamburger.
  7. let cook until wilted and soft.
  8. Mix together and let simmer or if on a wood fire set to the side of a grill.
  9. Add salt and pepper
  10. Serve

Comment

Serves 4-5

Tuna and rice

Equipment

Pot or #10 tin can

glove or pliers

Ingredients
  • Uncle Ben's boil-in-a-bag rice
  • Canned tuna (substitute chicken or salmon bits)

Instructions
  1. Fill pot ¾ with water
  2. Bring water to boil
  3. add bags of rice and boil for few minutes
  4. open cans and drain some of juice
  5. serve rice and add tuna (chicken or salmon) on top

Comment

easy cleanup. boil in bag rice cooks like a tea bag and doesn’t stick. Good recipe where only stoves allowed.

 

5-Can Chili

Equipment

A Large Pot
big spoon
Campfire or camp stove

Ingredients
  • 1 can chili, your favorite
  • 1 can diced tomatoes
  • 1 can corn
  • 1 can kidney beans, drained
  • 1 can any other beans, not drained
  • 1/4c. BBQ sauce
  • 1Tbs. chili powder or to taste
  • (optional) Tabasco

Instructions
  1. combine all ingredients
  2. heat
  3. serve

Comment