Scouts 13 Cookbook!

Appetizer

Ingredients:

• Serves 6
• 1 16oz pkg. bread mix
• 1 tsp dried herbs (rosemary, basil or oregano)
• ½ cup shredded Parmesan cheese
• Cornmeal
  

Procedure:

1. Prepare mix according to package, adding the herbs and the ¼ cup of cheese to the dry ingredients (Omit kneading step).
2. Grease Dutch oven and sprinkle with cornmeal.
3. Using greased hands, gently press dough evenly into the bottom of the Dutch oven.
4. Use a small knife to cut 2 inch cuts all over the top of the bread.
5. Let the dough rise for 30 minutes in a warm place by the fire until doubled.
6. Bake in the Dutch oven arranging the coals around the edge of the oven and 10-12 coals on the lid.
7. Bake for 20-30 minutes, or until done.
   

Appetizer

Ingredients:

• Serves 6
• 1 cup cornmeal
• 1 cup flour
• 4 tsp baking powder
• ½ tsp salt
• ¼ cup salad oil
• 1 pkg powdered milk

Procedure:

1. Put two beaten eggs, one cup of water, ¼ cup of salad oil in a bowl or zip-lock bag and mix.
2. Stir until smooth.
3. Pour into Dutch oven and make sure there are only a few coals on the bottom, but keep adding more coals on the top while baking.
4. Bake for about 30-40 minutes or until done.

Appetizer

Ingredients:

- 1/2 lb ground sirloin - 2 tablespoons minced onion - 1 clove garlic, minced - 3 tablespoons milk or half and half - 1 teaspoon kosher salt - 1/2 teaspoon freshly ground black pepper - 1 teaspoon dried basil - 1/2 teaspoon dried oregano - 1 large egg, lightly beaten

Procedure:

1. Preheat the oven to 325 degrees F (165 degrees C). 2. Combine sirloin, oinon, garlic, milk, salt, pepper, basil, oregano, and egg in a bowl and mix. Stir in breadcrumbs until well combined. Spread meat mixture in a thin layer evenly on top of 24 crackers. Top with a slice of mozzarella cheese and 2nd cracker. 3. Place crackers on a baking sheet and brush the tops evenly with olive oil. Bake in the preheated oven until meat is golden brown around the edges and cooked through and cheese is melted, 10 to 12 minutes. 4. Serve with warm marinara sauce for dipping.

Appetizer

Ingredients:

Serves: 8-121 cup dry oatmeal1 cup coconut flakes½ cup mini chocolate chips*** ½ cup peanut butter½ cup ground flaxseed***1/3 cup honey1 tsp. vanilla extract

Procedure:

Mix all ingredients together in a large bowl. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever sizes you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week. Yields about 20-25 balls; Prep time: 15 minutes; Set Time: 2 hours

Appetizer

Ingredients:

Serves 6***4 cups of flour1 tsp of baking soda1 tbsp of baking powder¾ tsp of salt2 tbsp of sugar1 ¼ cups of raisins or chopped sugared dates*** 1 beaten egg*** 1 cup of butter milk or sour milk (You can make your own buttermilk substitute by mixing one tablespoon vinegar plus 1 cup milk alternative such as rice milk or soy milk)1 tbsp of vinegar or lemon juice per cup of milk***1 cup of unflavored yogurt or sour cream

Procedure:

Knead all the ingredients together and bake at medium heat (350F at your home oven) for about an hour.

Appetizer

Chelsey Janes in Camp Cooking, Snacks & Dessert

Ingredients:

• 1 cup whole grain puffed rice cereal or old-fashioned oats
• ½ cup creamy natural peanut butter
• ½ cup dark or semisweet chocolate chips
• ½ cup peanuts or almonds
• ½ cup chopped pretzels
• 1/3 cup honey
• 1/3 cup raisins or dried cranberries
• 1/4 cup wheat germ
• 1 Tbsp Chia seeds (optional)

Procedure:

1. Stir all ingredients together in a large bowl until evenly coated.
2. Cover and refrigerate for 1-2hours. (This step is important -- it makes the mixture easier to shape).
3. Remove and shape into small 1-inch balls, or press into the bottom of a parchment-lined baking pan to make granola bars.
4. Enjoy immediately, or refrigerate in a sealed container for up to 2 weeks.

Prep Time: 10 minutes; Total Time: 10 minutes;

Yield: About 20-25 energy bites

It is not essential that these be refrigerated, but it helps the balls to keep their shape.

Breakfast

Ingredients:

• Bacon
• Eggs
• Butter
• Salt
• Pepper
• Loaf of bread(optional)

Procedure:

1. Place the slices of bacon in the pan over medium-high heat. You don't want to crowd the bacon slices. If your bacon is spattering all over, the heat is too high.
2. Cook your bacon, turning it every couple of minutes until it reaches the crispiness you desire.
3. Drain the bacon on a plate layered with paper towels.
4. Once all the bacon is cooked, turn your heat down to medium-low. Don't drain the bacon fat. You are going to fry your eggs in the bacon grease.Keep a small bowl of bacon fat in your refrigerator to be sure you have enough bacon fat to fry the eggs.
5. You want about 1/4 inch of fat in the pan.
6. Use a slotted spatula to remove the eggs from the pan and then blot each egg with a paper towel before putting it on the plate. That way very little of the fat is actually served with the eggs.
7. Serve with toast

Breakfast

Ingredients:

• Serves 6
• One dozen eggs
• Shredded cheese
• Bacon (can eliminate bacon)
• 6 tortillas (substitute: corn or rice tortillas)
• Salt and pepper
• Dried tomatoes
• 2 tsp powdered milk
• Some kind of sauce if wanted
• Water as needed

Procedure:

1. Cook bacon and set aside.
2. In a bowl or pot scramble eggs, milk and water and pour into a frying pan.
3. Add cheese, spices, and tomatoes to the pan and cook until done.
4. While eggs are cooking, toast tortillas in a pan or over the fire, then put eggs and bacon in the tortillas.
5. Add sauce.
6. Feeds six people

Breakfast

Ingredients:

For Chili:

• 10 ounces bacon chopped
• 1 pound breakfast sausage removed from casing
• 2 tablespoons butter
• 1 onion diced
• 5 jalapenos diced
• 3 cloves garlic minced
• 1 tablespoon chili powder
• 1/2 tablespoon cumin
• 2 28 ounce cans crushed tomato
• 1 cup milk
• 2 cups chicken stock
• 1 cup coffee
• 1/4 cup maple syrup
• 2 teaspoons oregano

For Pancakes:

• 2 cups cornmeal
• 1 1/2 cups flour
• 1/4 cup sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 1/2 cups milk
• 1 tablespoon vinegar
• 2 eggs
• 1/2 stick butter

Toppings:

• butter
• sour cream
• cheddar cheese
• chopped chives
• sliced jalapenos

Procedure:

A chili inspired by sausage gravy dumped on a stack of cornmeal pancakes. The chili also has coffee and maple syrup to round out the breakfast flavors.

Make the chili

1. Cook the bacon to brown, stirring often.
2. Remove from pan keeping the fat in the pan.
3. Cook the sausage breaking it apart and stirring, until browned and cooked through.
4. Remove from pan.
5. Remove excess fat from the pan so there is only a thin layer.
6. Add the butter to the pan and cook the onion and jalapeno for about 5 minutes.
7. Add the garlic, chili powder, and cumin and cook 2 minutes.
8. Add the meats back to the pan and stir and cook for 3 minutes.
9. Add the tomato, milk, stock, coffee, oregano, and some salt and stir well.
10. Bring to a simmer and cook about 2 hours.

Make the pancakes

1. Mix all the dry ingredients in one bowl and the wet in another.
2. Whisk the wet ingredients really well to combine.
3. Add them to the dry ingredients and stir well.
4. Add a little more liquid if needed.
5. Griddle the pancakes, a few at a time or as many as you can fit in your pan or griddle, on both sides to lightly brown and cook through.
6. As you finish, put them into the oven on low heat to stay warm while you finish the remaining pancakes.

To serve, put the pancakes on a plate and top with a big scoop of chili and whichever of the other toppings you want.

Nutrition

Calories: 1308kcal | Carbohydrates: 138g | Protein: 47g | Fat: 65g | Saturated Fat: 23g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Trans Fat: 0.5g | Cholesterol: 204mg | Sodium: 2644mg | Potassium: 2082mg | Fiber: 15g | Sugar: 46g | Vitamin A: 1933IU | Vitamin C: 49mg | Calcium: 687mg | Iron: 11mg

Breakfast

Ingredients:

• 2 cups firmly packed brown sugar
• 1 cup (2 standard sticks) butter
• 2 tablespoons light corn syrup
• 1 dozen eggs
• 2 1⁄2 cups milk
• 1 1⁄2 teaspoons vanilla extract
• 1⁄4 teaspoon salt
• 1 (about 1 pound) loaf French bread, cut into 1⁄2-inch-thick slices

Procedure:

1. In Dutch oven over 32 coals, combine sugar, butter, and corn syrup. Stir until sugar and butter are dissolved and thicken into caramel.
2. Remove oven from coals.
3. Combine eggs, milk, vanilla, and salt in a large bowl and whisk thoroughly.
4. Dip each piece of bread in egg mixture, covering completely, and layer on top of hot caramel, creating a base.
5. Place a second layer of dipped bread on top of the first layer, using up the bread pieces.
6. Pour any remaining egg mixture over bread slices.
7. Bake for about 45 minutes, using 21 coals on the lid and 11 briquettes under the oven, until top of bread is lightly browned. Refresh coals as required.In Dutch oven over 32 coals, combine sugar, butter, and corn syrup. Stir until sugar and butter are dissolved and thicken into caramel. 2. Remove oven from coals. 3. Combine eggs, milk, vanilla, and salt in a large bowl and whisk thoroughly. 4. Dip each piece of bread in egg mixture, covering completely, and layer on top of hot caramel, creating a base. 5. Place a second layer of dipped bread on top of the first layer, using up the bread pieces. 6. Pour any remaining egg mixture over bread slices. 7. Bake for about 45 minutes, using 21 coals on the lid and 11 briquettes under the oven, until top of bread is lightly browned. Refresh coals as required.

Breakfast

Ingredients:

• 1 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 1 cup low-fat buttermilk
• 2 large eggs, beaten
• 1/4 cup olive oil
• 1/4 cup water

Procedure:

1. In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda and salt.
2. In a bowl, whisk the buttermilk with the eggs, olive oil and water.
3. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.
4. Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray.
5. When the pan is hot, spoon in 1/4-cup mounds of batter and spread to form 4-inch rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes.
6. Flip and cook until browned on the bottom, 1 to 2 minutes longer.
7. Serve the pancakes warm.

Breakfast

Ingredients:

- 4 (1/2-inch-thick) good-quality firm white sandwich bread slices - 3 tablespoons unsalted butter, softened, divided - 1 tablespoon all-purpose flour - ¾ cup whole milk - 4 ounces Gruyère cheese, grated on small holes of box grater (about 1 cup), divided - ½ teaspoon kosher salt - ¼ teaspoon black pepper, plus more for garnish - ¼ teaspoon ground nutmeg - 4 slices cooked unsmoked ham (3 ounces total; such as Jamon de Paris) - 1 tablespoon Dijon mustard - 2 large eggs - Chopped fresh chives - Flaky sea salt

Procedure:

1. Preheat oven to broil with rack about 8 inches from heat source. Heat a large nonstick skillet over medium-high. Spread 1 side of bread slices evenly with 1 tablespoon of the butter. Place bread slices, buttered side down, in skillet; cook until toasted and golden, 2 to 4 minutes. Transfer bread to a work surface. Wipe skillet clean. 2. Melt 1 tablespoon of the butter in a small saucepan over medium until foamy. Whisk in flour; cook, whisking constantly, until light golden, about 1 minute, 30 seconds. Gradually whisk in milk; bring to a simmer over medium, whisking constantly. Reduce heat to low; cook, whisking often, until thickened, about 3 minutes. Remove from heat. Add 1/4 cup of the grated Gruyère and whisk until melted. Stir salt, pepper, and nutmeg into the Mornay sauce. (If not using immediately, cover surface of sauce directly with plastic wrap for up to 1 hour.) 3. Arrange 2 of the bread slices on a work surface, toasted side down. On each slice, spread 2 tablespoons Mornay sauce to evenly to cover the surface. Sprinkle with 1/4 cup grated Gruyère, and top with 2 ham slices. Spread mustard evenly on untoasted sides of remaining 2 bread slices; place, mustard side down, on top of ham-topped slices. Spread remaining Mornay sauce evenly on top of sandwiches, then top with remaining 1/4 cup grated Gruyère. 4. Transfer sandwiches to a rimmed baking sheet, and broil in preheated oven until cheese has melted and top is bubbly and browning in spots, 5 to 7 minutes. 5. Meanwhile, melt remaining 1 tablespoon butter in cleaned nonstick skillet over medium-high. Crack eggs into skillet; cook, undisturbed, until whites are set but yolks are runny, about 3 minutes. 6. Top each sandwich with a fried egg; garnish with chives, flaky sea salt, and additional pepper.

Breakfast

The Scout’s Large Group Cookbook by Tim and Christine Conners

Ingredients:

• Serves 10-12
• 2 Ibs of ground sausage or beef (substitute: ground turkey)
• 2 onions, chopped
• 1 (13-ounce) bag of frozen Tater Tots
• 1 dozen eggs
• 8 ounces (2 cups) of cheese (your choice)
• Salt and ground black pepper for flavor

Procedure:

1. Over 32 coals, brown meat in a Dutch oven and drain excess grease.
2. Add chopped onion and cook until they are translucent.
3. Evenly lay Tater Tots over top of browned meat-onion mixture.
4. Beat eggs in a large bowl then pour over Tater Tots.
5. Spread grated cheese over eggs.
6. Bake for about 30 minutes, using 21 coals on the lid and 11 on the bottom.
7. Add salt and black pepper.

Breakfast

Ingredients:

• 2 tablespoons ghee or butter
• ½ cup chopped onion
• 2 teaspoons finely chopped green chile
• 1 teaspoon grated peeled fresh ginger
• 1 teaspoon finely chopped garlic
• ½ cup chopped tomatoes
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric powder
• ½ teaspoon garam masala - check for Gluten!
• ½ teaspoon kashmiri chile powder or other red chile powder
• Kosher salt to taste
• 4 large eggs, lightly beaten
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped fresh cilantro, for serving

Procedure:

1. 1In a medium skillet, heat the ghee over medium.
2. Add the onion, chile, ginger, and garlic and cook, stirring often, until the onions are translucent, about 4 minutes.
3. Add the tomatoes and spices and cook, stirring often, until the spices are toasted and the tomatoes soften, 2 to 3 minutes.
4. Add the eggs. Stir until the eggs are softly scrambled, about 2 minutes.
5. Stir in the lemon juice and serve right away, garnished with the chopped cilantro.

Breakfast

Ingredients:

• Serves 14-16
• 2 lbs bacon (strips cut into 1 inch pieces)
• 2 (28-ounce) bags frozen hash browns (thawed)
• ½ tsp ground black pepper
• 16 eggs
• ½ cup water
• Shredded Cheese

Procedure:

1. Heat Dutch oven over 32 coals and fry the bacon.
2. Add hash browns, salt, and black pepper then stir occasionally until the potatoes are heated through.
3. Spread hash browns evenly over the bottom of the oven. Use a spoon to make large depressions in the surface of the potatoes, one for each egg.
4. Crack eggs into the depressions.
5. Pour water around the edges of the Dutch oven (not on the eggs).
6. Cover and move 21 coals from under the oven to the lid.
7. Bake for 5-10 minutes, until eggs are cooked.
8. Remove lid, sprinkle cheese over eggs and hash browns, and replace lid until cheese melts, about 5 additional minutes.

Breakfast

Ingredients:

- 3 large egg yolks - 1 tablespoon cold water - 1 teaspoon cornstarch - 1 teaspoon Dijon mustard - 1 ½ tablespoons fresh lemon juice, divided - 1 teaspoon kosher salt, divided - 12 tablespoons unsalted butter (6 ounces), melted, plus 2 tablespoons cold unsalted butter, divided - ⅛ teaspoon cayenne pepper - Warm water, as needed - 4 cold large eggs - 4 (1/2-inch-thick) sourdough bread slices, toasted - 8 thin prosciutto or speck slices (about 4 ounces) - 2 tablespoons roughly chopped fresh soft herbs (such as tarragon and chives) - Freshly ground black pepper (optional)

Procedure:

1. Whisk egg yolks in a small saucepan until smooth, about 1 minute. Add 1 tablespoon cold water, cornstarch, Dijon, 1 tablespoon lemon juice, and 1/2 teaspoon salt; whisk until thoroughly combined. Prepare a bowl of ice water large enough to dip bottom of saucepan into; set aside. 2. Add 1 tablespoon cold butter to egg yolk mixture; place over very low heat. Cook, whisking constantly, until thickened and bubbles have disappeared, 1 to 2 minutes, being careful not to curdle egg mixture. (If egg mixture looks anything but perfectly smooth, remove from heat, and briefly plunge saucepan into ice water, whisking constantly.) When butter is completely incorporated and mixture has thickened, immediately add remaining 1 tablespoon cold butter; remove from heat, and whisk until smooth. 3. While whisking egg yolk mixture constantly, slowly add 2 tablespoons melted butter, 1/4 teaspoon at a time, until mixture begins to thicken, about 1 minute. Whisking constantly, add remaining 10 tablespoons melted butter, 1 tablespoon at a time, until sauce is smooth, about 2 minutes. Whisk in cayenne, remaining 1/2 tablespoons lemon juice, and remaining 1/2 teaspoon salt. Add warm water, 1 teaspoon at a time, as needed until sauce is thin enough to spread out on its own a bit but still thick and billowy. Cover pan, and move to back of stove, or set over another pan with hot water in it, to keep sauce warm. Add more warm water to thin if needed after resting. 4. Set a steamer basket in a medium saucepan, and fill pan with 1 inch of water. Bring to a simmer over medium; add cold eggs. Cover and cook eggs 7 minutes for runny yolks, increasing time by 30-second increments up to 8 minutes and 30 seconds for less runny yolks. Transfer eggs to ice bath; let stand 1 to 2 minutes. Carefully peel eggs. 5. To assemble, drape each piece of sourdough toast with 2 prosciutto slices. Cut peeled eggs carefully in half lengthwise, and top each toast with 2 egg halves. Spoon 1/4 cup hollandaise over each toast; sprinkle with herbs and, if desired, black pepper.

Breakfast

Ingredients:

Serves 4*** 2 slices of thick bread per person – Challah Bread is best!1 tbsp of brown sugar for each slice of bread, more or less to taste 1 tbsp of liquid margarine per slice1 large can of sliced peaches or pineapple Dash of vanilla*** 1 cup of milk (substitute: almond or soy beverage) Dash of cinnamon

Procedure:

Beat the eggs and mix in the milk and vanilla. Soak the bread in this mixture. Fry the bread in a covered skillet that is well greased with margarine. Fry the bread until the bottom is golden brown-about one minute. Keep the pan covered while cooking. Then, flip the bread over and drizzle liquid margarine over each slice. Sprinkle brown sugar on top. Follow with peaches or pineapple and a hefty dash of cinnamon. Cover the skillet and let it simmer for about 30 seconds. Then, crack the cover and add a dash of water to the edge of the pan to steam. Try not to get any water on the bread. It is done when the sugar is caramelized.

Breakfast

Ingredients:

• 4 large eggs
• 2/3 cup milk 
• 2 teaspoons cinnamon
• Pinch nutmeg
• 8 thick slices slightly stale Italian bread ¾ inch
• 2 tablespoons melted butter or neutral oil
• Maple syrup, butter, fruit, and confectioners’ sugar for serving

Procedure:

1. Whisk together eggs, milk, cinnamon, and nutmeg in a medium bowl. 
2. Add in any other spices or seasonings at this time; you can add a pinch of ground cardamom or allspice if you like for an extra touch.
3. Whisk egg mixture until well blended and pour into a wide shallow bowl or cake pan.
4. Place each slice of bread into egg mixture, immersing bread and allowing it to soak for 1 minute.
5. Melt butter in a large skillet over medium-high.
6. Lift bread from egg mixture, letting excess egg drip off before placing bread in skillet.
7. Fry French toast until browned on one side, about 2 minutes. Flip and brown on other side, about 2 minutes.
8. Repeat with remaining bread.
9. Serve French toast hot with butter, maple syrup, and/or fresh berries or other fruit.
10. Dust with confectioners’ sugar if desired.

Breakfast

Ingredients:

• 1/2 cup plain greek yogurt
• 1/4 cup blueberries
• 1/4 cup raspberries
• 1/2 cup strawberries
• 1/4 cup gluten-free granola

Procedure:

1. Place the yogurt in a bowl.
2. Add the washed fruit.
3. Top with the granola.
4. Serve and enjoy!

Breakfast

The Scout’s Large Group Cookbook by Tim and Christine Conners

Ingredients:

Serves 6*** 1 dozen eggs6 tbsp vegetable oil2 onions, finely chopped2 bell peppers, finely chopped*** 2 (12 ounce) cans of corned beef (substitute: ground turkey) 2 (30 ounce) bags of hash brown potatoes, thawedSalt and ground black pepper for flavor

Procedure:

Fry eggs, over easy or sunny-side-up, in a large, well oiled skillet. Set eggs aside and cover to help retain heat. Heat vegetable oil in a skillet. Sauté onion and bell pepper until onions are translucent. Crumble corn beef into skillet and then add potatoes, salt, and black pepper for flavor. Occasionally stir mixture until potatoes are warmed through. Top each serving with a fried egg.

Breakfast

Ingredients:

Serves 6*** 2 eggs per person 1 green pepper*** Grated cheese Salt and pepperZip-lock sandwich bags Water as needed

Procedure:

Mix the eggs and other ingredients in zip-lock bag. Boil water in a pot. Drop the zip- lock bag in the boiling water and cook until eggs are done.

Breakfast

Ingredients:

• Serves 4½ cup of white flour*
• ½ cup whole wheat flour*
• 1 tbsp of powdered eggs
• 1tbsp of powdered milk
• ½ tsp of baking powder
• Pinch of salt
• 1 tsp of cinnamon
• ¼ cup of dried cranberries
• 1 tbsp of olive oil
• ¼ cup of water

Procedure:

1. Mix dry ingredients.
2. Add water slowly to make batter.
3. Fry in an oiled pan at moderate heat.
4. Serve with syrup.

Dessert

Ingredients:

• Serves 6
• 1 ½ dried apples, chopped
• ½ tsp cinnamon or apple pie spice mix
• Hot water to just cover fruit in pot
• ½ cup chopped walnuts or almonds
• ½ cup raisins
• *¼ to ½ cup of oatmeal
• 3 tbsp of flour
• 4 heaping tbsp of margarine
• 3 tbsp of brown sugar
• ¼ tsp of salt (optional)

Procedure:

1. Combine all ingredients, except the nuts, in a pot and let soak until the fruit rehydrates-about 15 minutes
2. Combine the following:
   • *¼ to ½ cup of oatmeal
   • 3 tbsp of flour
   • 4 heaping tbsp of margarine
   • 3 tbsp of brown sugar
   • Pinch of salt (optional)
3. Mix together with your hands to a crumbly consistency.
4. Grease a frying pan.
5. Add nuts to fruit mixture and pour into pan. (If there is a lot of liquid, stir in 1tbsp of flour.)
6. Cover with oatmeal mix.
7. Bake, using a low heat fire, for about 15 minutes until heated through and browned on the top.

Dessert

Ingredients:

• 6 large bananas, unpeeled, stems removed
• 2 cups semisweet chocolate chips
• 1 (10.5 ounce) package miniature marshmallows

Procedure:

1. Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
2. Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
3. Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana.
4. Stuff with as much of the chocolate chips and marshmallows as desired.
5. Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire.
6. Leave in long enough to melt the chips and the marshmallows, about 5 minutes.
7. Unwrap bananas, open the peels wide, and eat with a spoon.

Dessert

Ingredients:

• Serves 6 – 8
• 1 box yellow cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1/4 cup butter (substitute: dairy-free margarine)
• 1/2 cup brown sugar
• 1 can sliced pineapple rings (10 slices) with juice
• 10 maraschino cherries (optional)

Procedure:

Preheat a 12 inch Dutch oven with about 8 coals underneath and 18 on top.In a gallon sized zip lock bag combine the dry cake mix, eggs, oil and pineapple juice. Mix until the lumps are gone. If more liquid is needed use a bit of cherry juice. Set asideMelt the butter and brown sugar in the preheated Dutch oven, stirring until the sugar is dissolved. Place pineapple rings evenly in the oven. Place a cherry inside each ring. Pour the cake batter evenly over the rings. Return the heated lid to the oven and bake about 35 minutes or until the cake is done in the center. The cake will shrink away from the sides a bit when done.Remove the lid and invert the cake onto a serving dish.

Dessert

Ingredients:

- 3 large baking apples (such as Honeycrisp®), cubed (about 4 cups) - 2 teaspoons apple cider vinegar - 1 cup all purpose flour - 1 teaspoon baking powder - 1 teaspoon kosher salt - 1 stick unsalted butter, at room temperature - 1/2 cup white sugar - 2 tablespoons light brown sugar - 2 large eggs

Procedure:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper. 2. Peel and core apples, and cut into cubes between 1/4 and 3/8-inch in size. A little smaller is okay, but if your cubes are any larger, they won’t get tender enough when baked. Add to a large bowl and toss with apple cider vinegar. 3. Mix together flour, baking powder, and salt in a small bowl. 4. In another bowl, beat butter, 1/2 cup white sugar, and brown sugar with an electric mixer until light and fluffy. Beat in 1 egg on high speed until it is fully incorporated and the mixture is smooth. Add the second egg and repeat. Mix in rum, vanilla extract, and 1/2 of the flour mixture. When the flour disappears add the rest, and fold in with a spatula.

Dessert

The Real Family Camping Cookbook

Ingredients:

Serves: 4-6Ingredients:***1 tube of refrigerated biscuit dough½ c. of brown sugar 1 tbsp of cinnamon 1 large Ziploc bag***butter (substitute: dairy-free margarine)

Procedure:

Grease a skillet or Dutch oven with butter. Mix the sugar and cinnamon together in a plastic bag. Separate biscuits and shake each biscuit in the bag of cinnamon sugar. Place the biscuits in the skillet or Dutch oven. Dot each biscuit with butter. Cover and cook the bread over medium heat for 20-30 minutes.

Dessert

The Happy Camper by Kevin Callan

Ingredients:

Serves 6***1 ½ cups of rice¼ raisins3 tbsp of brown sugar 3 tsp brown sugar Dash of nutmeg2 tbsp jam*** ¼ cup of powdered milk 1 cup of water*** 2 tbsp of powdered eggs***1 ½ tsp of flour

Procedure:

Cook ingredients (except for jam, flour, and powdered eggs) in 1 cup of boiling water for 5 minutes. Add powdered eggs and flour (mix with enough water to make into paste), top with jam.

Dessert

The Happy Camper by Kevin Callan

Ingredients:

Serves 6***3 cups Bisquick½ cup of brown sugar 1 tbsp of cinnamon¼ cup of raisins***3 tbsp of margarine***Flour for rolling 1 tbsp of olive oil1 ½ cups of water

Procedure:

Slowly add water to Bisquick to form dough, and roll out on floured canoe paddle. Spread margarine over dough, sprinkle on cinnamon, brown sugar, and raisins. Roll into a log and slice 1-inch slices and place them on an oiled frying pan. Cover and bake over low heat for 7-8 minutes.

Dessert

Ingredients:

• Serves 11
• 5 Ibs of apples
• 3 cups of water
• ¼ cup of brown sugar
• Dash of cinnamon
• 1 can of crescent rolls

Procedure:

1. Peel and cut up apples and place in Dutch-oven. Add water, brown sugar, and cinnamon.
2. Cut the crescent rolls into strips and place it into the apple/water mixture.
3. Heat to a boil and stir occasionally. When the apples turn brown it’s finished.

Dessert

The Happy Camper by Kevin Callan

Ingredients:

Serves 61 cup dehydrated strawberries***1 cup Bisquick mix***Flour for Kneading 3 tbsp brown sugar1 tbsp olive oil 1 cup water

Procedure:

Let strawberries reconstitute in ½ a cup of water, and brown sugar. Mix Bisquick with ½ a cup of water. Knead handful portions in flour, spread flat and place in an oiled deep-dish frying pan or a shallow cooking pot. Add a glob of strawberries to one side of the dough and flip the opposite side over the top. Press down on the corners, cover the pan and let simmer at low temperature for 7-8 minutes.

Dinner

Ingredients:

• Serves 6
• 3 Ibs ribs
• 1 large onion sliced
• 2 bay leaves
• 6 whole peppercorns
• 2 tsp salt
• 1 cup catsup
• 2 tbsp vinegar
• 1 tbsp Worcestershire sauce
• ½ tsp pepper
• 2 tbsp brown sugar

Procedure:

1. Prepare ribs ahead of time! Boil ribs in a large pot with onions, bay leaves, peppercorn, and salt.
2. Let simmer for 30 minutes.
3. Combine remaining ingredients with ¾ cups of water.
4. Pour over ribs and marinate overnight.
5. When your fire is ready
6. Take ribs out of marinade and lay them out on the grill.
7. Let them cook until brown.
   

Dinner

Ingredients:

• Serves 6
• 1 1/2 lbs shredded BBQ or other meat, cooked
• 1 can Red or black beans
• 1 cup chopped onion
• 1 can Hunts Fire roasted tomatoes with garlic
• 1 small can Green Chilies (optional)
• 1 Box Jiffy Brand Corn Muffin Mix
• 1 egg
• Olive oil
• Parchment liner for Dutch oven ...makes clean up a breeze -- not required.
• Gallon zip lock -- for mixing the muffin mix

Procedure:

1. Drain beans
2. Drain tomatoes
3. Mix corn muffin mix in zip lock with egg, water (instead of milk) and green chili's
4. Sauté onions in olive oil until browned, remove and set aside
5. Line Dutch oven with parchment and add BBQ, tomatoes, beans, onion (mix or layer whatever you prefer)
6. Cut corner of zip lock and squeeze muffin mix on top.
7. Cover and cook until muffins are done. You can't really over cook but you can under cook 12 coals on top and 12 on the bottom should do.
8. Option #2
9. Make muffin mix as you like.
10. Line Dutch oven with parchment
11. Add ingredients, dumping in muffin mix last..cook till done.
12. If you don't use parchment clean by putting oven back in coals with cup of water and lid on and bring to a boil. Steam will loosen residue and then rinse (remember hot water only) and wipe...back on coals for a few min to dry and then season with oil.Make your own variations – skip the meat, using canned beans with all their juice is great!

Dinner

Ingredients:

• Serves 6
• 6 oz can of tomato paste
• 2 tbsp of vinegar
• 1 tsp of basil
• 2 Ibs of ground beef (substitute: ground turkey)
• Your choice of pasta
• 1 celery stick, sliced
• 1 medium green pepper, cut up into ½ inch pieces

Procedure:

1. Brown the ground beef and add the remaining ingredients to the mix.
2. Cook on the stove top or in a Dutch oven.Serve over your choice of pasta.

Dinner

Ingredients:

• Serves 6
• 1 Ib ground beef (substitute: turkey)
• 2 cans of pinto beans or pinto beans with onions
• 2 cans of diced tomatoes
• Chili powder

Procedure:

1. Brown ground beef, seasoned with salt and pepper ahead of time.
2. Package ground beef in plastic bag for trip.
3. To prepare chili beans for dinner, place browned ground beef in 12 quart Dutch oven.
4. Add pinto beans, chili powder, and diced tomatoes to the Dutch oven.
5. Place Dutch oven on coals, with additional coals on top, and heat until good and hot.

Dinner

Ingredients:

Serves 6

• ½ cup of dry bread crumbs
• 1 cup of milk
• 2 ½Ibs ground beef
• 2 beaten eggs
• 1 cup of grated onion
• 1tsp salt
• 1/2tsp sage
• Dash of pepper

Procedure:

1. Soak bread crumbs in milk
2. add meat, eggs, onion, and seasonings
3. mix well.
4. Form into individual loaves or place into greased muffin pans.
5. Cover with ketchup or sauce of your choice.
6. Bake in moderate oven (350F) for 45 minutes to 1 hour.
7. Makes 8 servings.
8. Note: all pans must be greased.

Dinner

Ingredients:

- 8 ounces fettuccine, uncooked - 2 cups fresh broccoli florets - ¼ cup Kraft Zesty Italian Dressing - 1 pound boneless skinless chicken breasts, cut into bite-sized pieces - 1 ⅔ cups milk - 4 ounces Philadelphia Cream Cheese, cubed - ¼ cup Kraft Grated Parmesan Cheese - ½ teaspoon dried basil leaves

Procedure:

1. Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 minutes of the pasta cooking time. Drain pasta mixture. 2. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and cook until no longer pink in the center, stirring occasionally, about 5 to 7 minutes. 3. Stir in milk, cream cheese, Parmesan cheese, and basil. Bring to a boil, stirring constantly. Cook until sauce is well blended and heated through, about 1 to 2 minutes. 4. Add chicken mixture to pasta mixture; mix lightly.

Dinner

Ingredients:

• 2 tablespoons vegetable oil 
• 3 medium onions, finely chopped
• 1 teaspoon salt
• 4 cloves garlic, crushed
• 1 tablespoon minced fresh ginger
• 1/4 cup hot water
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 2 medium tomatoes, chopped
• 2 green chiles, halved lengthways (Optional)
• 2 skinless, boneless chicken breast halves, cubed
• 1 teaspoon curry paste, such as Patak's
• 1/4 cup fresh cilantro leaves, chopped

Procedure:

1. Heat oil in a nonstick pan over high heat. Add onion and salt; cook and stir until onion has softened, about 5 minutes.
2. Reduce heat to low; stir in garlic and ginger until fragrant. Add hot water; cover, and cook, stirring occasionally, until water has evaporated, about 5 minutes.
3. Add chili powder, ground coriander, cumin, and turmeric; cook and stir over high heat until spices are toasted, about 5 minutes. Stir in tomatoes and green chiles; cover and cook over low heat for 5 minutes.
4. Add chicken; cook and stir over high heat until browned, 5 to 7 minutes. Stir in curry paste; reduce heat to low, cover and cook until chicken is cooked through, adding a little water if necessary, about 5 minutes. Check seasoning and sprinkle with freshly chopped cilantro.

Dinner

Ingredients:

• Serves 6
• 2 cans of cooked chicken
• 2 cans of cream of chicken soup
• 2 packages of frozen mixed vegetables
• Bisquick mix

Procedure:

1. Line a Dutch oven with aluminum foil.
2. Mix chicken, vegetables, and cream of chicken soup in a Dutch oven.
3. Mix Bisquick according to package directions and pour over chicken.
4. Cook for about 20 minutes, or until Bisquick mix is golden brown.

Dinner

Ingredients:

- 1 (5 1/2 pound) corned beef brisket with spice packet - 7 small potatoes, peeled and diced - 4 medium carrots, peeled and diced - 1 medium onion, diced - 3 cloves garlic, chopped

Procedure:

1. Preheat the oven to 300 degrees F (150 degrees C). 2. Place corned beef brisket in the center of a roasting pan. Arrange potatoes and carrots around the sides, then scatter onion and garlic over top. Sprinkle seasoning packet over beef, then pour in water until potatoes are almost covered. Cover with a lid or heavy aluminum foil. 3. Roast in the preheated oven until corned beef is so tender it can be flaked apart with a fork, about 5 to 6 hours.

Dinner

Helm Hansen

Ingredients:

Serves 6*** 1 lb of ground beef and/or ground Italian sausage – browned (substitute: ground turkey) 1 large jar of spaghetti sauce*** 1 lb shredded mozzarella cheese*** 2 eggs*** 2 cups ricotta cheese*** 1 cup parmesan cheese*** 1 box of oven ready lasagna noodles

Procedure:

Mix the cheeses and eggs in a gallon Zip Lock bagLine Dutch over with parchment. Add a little sauce to the bottom and layer ingredients noodles, cheese mixture, and sauce. Repeat until complete. Cook with 18 coals on top, 12 on the bottom. Approximately 45 minutes, but can take 2 hours. Timing depends on thickness!

Dinner

Ingredients:

• Macaroni
• White Sauce
• Salt and Pepper
• Shredded Cheese
• Paprika, if you are feeling Hungarian
• crushed chips

Procedure:

1. Make white sauce
2. boil Mac
3. mix everything in dutch oven bake
4. top with crushed chips
5. Optional: Add sausage / kielbasa 

Dinner

Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk, or more as needed

Procedure:

1. Gather the ingredients.
2. Melt butter in a small saucepan over medium-low heat.
3. Whisk in flour to form a thick paste; cook and stir until golden in color, about 5 to 7 minutes.
4. Whisk in 1 cup milk; cook and stir until thickened, about 5 minutes more. Add more milk to reach desired consistency.

Dinner

The Field and Stream Wilderness Cooking Handbook

Ingredients:

Serves 6***2 cups of noodles (any style)***2 tbsp of margarine2 tbsp of dried vegetables (green pepper, red pepper, carrots, onion flakes, etc.) 2 tbsp of dried mushrooms4 sundried tomatoes, chopped1 package of parmesan noodle sauce*** A handful of shelled pistachio nuts 4 cups of water

Procedure:

Bring water to a boil in a pot. Add noodles, dried vegetables, mushrooms, pistachio nuts, and tomatoes. Let simmer until noodles are cooked and vegetables have rehydrated. Pour out excess water and add margarine and noodle sauce, stir until well mixed and the margarine is melted. Serve with grated cheese.

Dinner

Kevin Thomas

Ingredients:

Serves 6Chicken breast strips (four per person)1 small can of concentrated orange juice***½ cup of flour 1 ½ tsp of salt½ tsp paprika¼ cup salad oil2 large zip-lock bags 1 cup of rice1 cup of chicken broth 1 cup of water

Procedure:

(Chicken)In one zip-lock bag marinate chicken in the concentrated orange juice. Keep the chicken cold ina cooler until you’re ready to cook it. Mix flour, salt, and paprika in another zip- lock bag. Remove chicken from the marinade, and discard the marinade. Place chicken in the flour mixture and shake the bag to coat the chicken. Heat oil in a frying pan and brown chicken on both sides(Rice)Add rice, water, and stock to a Dutch oven. Steam until all liquid is gone. You can keep the chicken warm by placing it over the rice while it finishes cooking. (Optional – use instant rice prepare by package instructions)

Dinner

Ingredients:

• 14 oz Pork shoulder
• 14 oz mixed color baby carrots
• 14 oz fresh green beans
• 8 scallions or
• 4 cloves garlic
• 2 tablespoons teriyaki sauce
• 2 tablespoons honey

Procedure:

1. heat dutch oven or wok on high heat
2. Chop the pork in 1 to 1 1/2 inch chunks and place in oven with 1 tablespoon of olive oil a pinch of sea salt, and a pinch of black pepper. 
3. Trim and add the baby carrots, halving as needed, then cook for 12 minutes or until golden, tossing regularly.
4. While cooking, trim and slice the scallions. 
5. Add a splash of water to pan to deglaze, then stir in scallions, teriyaki sauce, and honey.
6. Cook for another 3-5 minutes, tossing regularly until mixture is sticky and shiny,
7. Taste, season as needed, and serve.

Dinner

John Webber

Ingredients:

Serves 6*** 1 Ib ground beef (substitute: ground turkey)4 carrots sliced (use canned vegetables it’s quicker and they actually cook)4 potatoes sliced (use canned vegetables it’s quicker and they actually cook)1 green pepper, chopped Onion flakes Worcestershire sauce SaltPepper Aluminum foil

Procedure:

Prepare fire. Separate meat into equal portions. Place each portion in the center of a square piece of foil. Top with equal portions of carrots, potatoes, and peppers (or whatever you like). Season with dehydrated onions, Worcester sauce, Italian Dressing, Texas Pete, salt, pepper…the list is endless. Seal foil and check for leaks. Place on hot coals for 10-15 minutes per side.

Dinner

Cooking in the Outdoors by Cliff Jacobson

Ingredients:

Serves 41 tbsp of curry powder 1 pinch of red pepper1 tsp of dry minced garlic¼ cup dried onion flakes***2 cups of Minute rice 1 pkg Knorr leek soup mix3-4 ounces of golden raisins15-ounce can of chunk white chicken or 1pkg of freeze-dried chicken

Procedure:

Combine all ingredients except the chicken in a zip-lock bag at home (if you are using freeze- dried chicken, it is best to add 2 tablespoons of dry chicken broth to the mix). To prepare, bring 5 cups of water to a boil, stir in ingredients and let simmer for10 minutes, stirring occasionally. If sticking occurs, add a little more water. Serve with freeze-dried peaches. For more than four people or for a gourmet touch, serve with Knorr Hot and Sour soup.

Dinner

Ingredients:

• Serves 10-12
• 2 pounds lean ground beef
• 1 medium onion, diced
• 1 medium red or green bell pepper, diced
• 1 teaspoon minced garlic
• 1 teaspoon onion powder
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ½ teaspoon crushed red pepper
• 1 teaspoon ground cumin
• 2 (14½-ounce) cans diced tomatoes with basil, garlic, and oregano
• 1 (28-ounce) can Italian style chunky crushed tomatoes
• 1 (1-pound) box rotini or bow-tie pasta
• ½ cup grated Parmesan cheese

Procedure:

1. In a large frying pan, brown ground beef over medium flame.
2. Add diced onions, bell pepper, and minced garlic, stirring constantly.
3. Add all spices along with tomatoes. Stir well.
4. Bring to a simmer and cook for 25 minutes.
5. Meanwhile cook pasta in a medium-sized pot, according to package, then drain.
6. Serve meat sauce over pasta or mix together. Top with grated Parmesan cheese and serve.

Dinner

Ingredients:

Serves 6

• 2 Ibs beef cubes
• Marinade sauce
• Small whole mushrooms
• Bell peppers
• Onions
• Bamboo skewers

Procedure:

The night before, place the meat in a zip-lock bag with a ¼ cup of marinade sauce, and keep cold over night. You may want to double bag the meat sauce it does not leak. Make your fire early so you have plenty of coals. You need some kind of grill to cook the kabobs. Cut the onions in 2 inch squares and alternate them on the skewer with the meat. Grill until meat is done.

Dinner

The Scout’s Large Groups Cookbook by Tim and Christine Conners

Ingredients:

Serves 22-24***½ cup butter (substitute: dairy-free margarine) 4 cloves garlic (chopped)3 cups celery (finely chopped) 3 cups carrots (finely chopped) 1 large onion (finely chopped) 8 cups chicken broth3 (29-ounce) cans tomato sauce 6 cups water*** 3 (12-ounce) tortellini (cheese filled)¼ tsp cinnamon (ground)*** 1 (8-ounce) container Parmesan/Romano cheese blend Salt and pepper to taste

Procedure:

Melt butter in large pot and add garlic, celery, carrots, and onion. Stir and sauté for 20 minutes. Add chicken broth, tomato sauce, and water. Stir, then heat to boiling. Pour in tortellini, then cover and cook for about 20 minutes, until pasta is tender. Stir in ground cinnamon and grated cheese. Add salt and pepper for flavor.

Dinner

Rob L

Ingredients:

• 1-2lbs stew beef, cubed
• 2 bags multi-coloured carrots 
• 4 stalks celery
• 1 onion
• garlic
• Better than Bullion broth base, beef
• 1 can cream of mushroom soup
• Worcestershire Sauce
• Salt
• Pepper
• Rosemary
• Thyme
• Sage
• Olive oil
• 2 packages instant potatoes -Idahoan Family Size.
• shredded chess for top

Procedure:

1. Chop carrots, onion, and celery, smash and dice garlic
2. Saute veggies in olive oil, salt and pepper to taste
3. As veggies soften, add beef.
4. Once beef is browned, add soup, broth mix, and seasonings, and cover.
5. Simmer for 30 minutes, check. If not ready, whelp, cook it longer.
6. While mixture is simmering, boil water for potatoes
7. mix taters, use a little less water than recommended. Add butter, trust me. 
8. Once mixture is to taste, add potatoes on top, adding 6-10 coals on top of oven. Cook until potatoes are brown on edges. Optional - add cheese. Cheese makes the world better. Unless it hurts your tummy. Then no cheese. 

Dinner

Ben Moul

Ingredients:

Serves 6***Lunch meat (substitute: turkey)*** Shredded cheese Green onions (chopped) Salsa***Tortillas (soft) (substitute: corn or rice tortillas)

Procedure:

Place tortilla in pan and sprinkle cheese over it. Place meat over it. Add onions. Fold over tortilla and flatten with spatula. Cook until underside is brown then flip and brown other side. Cover with salsa and eat.

Dinner

Ingredients:

• Serves 8
• 2 Ib ground turkey
• 1 can of black beans
• 1 can northern beans (can substitute other beans)
• 2 Chili seasoning packages - Pioneer Gluten Free
• 1 can diced tomatoes with garlic
• 16oz tomato sauce

Procedure:

1. Cook turkey in skillet until no longer pink.
2. Add beans.
3. Combine chili seasoning, tomatoes, and tomato sauce to turkey mix. Bring to a boil.
4. Reduce heat and let simmer for 20 minutes until thoroughly heated.

Dinner

Ingredients:

• Serves 6
• 1 Ib of ground beef (substitute: ground turkey)
• 3 ½ cups of water
• 1 large can or jar of spaghetti sauce
• 1 pack (15 oz) spaghetti noodles
• 1 cup of parmesan cheese

Procedure:

1. Break up meat into a pot. Put it on a stove at medium heat.
2. Stir and watch it or it will burn. The meat will be ready when the pink color is gone. You can pour off extra fat.
3. Add water and spaghetti sauce, and bring it back to boil.
4. Break the spaghetti noodles up and put them into the same pan as everything else.
5. Put the heat on low, cover with the lid and stir every couple of minutes.
6. The noodles should be done in about 20 minutes.
7. Serve with Parmesan cheese, or skip cheese for Kosher.

Dinner

Kathy & Lucas Neas

Ingredients:

Serves 83 boneless chicken breasts, cubed 1 can cream of chicken soup1 jar of salsas (any kind)*** Rice

Procedure:

Put chicken in bottom of pot.Pour can of soup over chicken (do not add water). Pour salsa over the soup.Cook over low to medium heat until chicken is tender, about an hour. Serve over rice.

Dinner

Ingredients:

• 1 teaspoon salt, plus more to taste
• 3 large (1 1/2 to 2 pounds) potatoes , peeled and quartered
• 8 tablespoons (1 stick) butter, divided
• 1 medium onion, chopped (about 1 1/2 cups)
• 1 to 2 cups mixed vegetables, such as diced carrots, corn, or peas
• 1 1/2 pounds ground round beef
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• Pepper and/or other seasonings of choice

Procedure:

1. Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
2. Preheat dutch oven to 400°F.
3. While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
4. If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
5. If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
6. Add the ground beef, then the Worcestershire sauce and broth:
7. Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Drain the pan of excess fat, if necessary (anything more than 1 tablespoon). Season with salt and pepper.
8. Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
9. Taste the cooked filling and, if needed, add more salt, pepper, Worcestershire, or other seasonings of your choice.
10. When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 tablespoons of butter. Mash with a fork or potato masher, taste, and adjust seasonings with salt and pepper.
11. Layer the meat mixture and mashed potatoes in a casserole dish:
12. Spread the cooked filling in an even layer in a large dutch oven.
13. Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.
14. Place in a 400°F dutch oven and cook until browned and bubbling, about 30 minutes. If necessary, add coals to lid for the last few minutes to help the surface of the mashed potatoes brown.

Dinner

Ingredients:

• Serves 14
• 1 cup servings
• 1 lb ground beef (substitute: ground turkey)
• 1 large onion
• 3 16 ounce cans Mexican style chili beans
• 1 16 ounce can of whole kernel corn, undrained
• 1 16 ounce can of chopped tomatoes
• 1 15 ounce can of tomato sauce
• 1 ½ cups water
• 1 4.5 ounce can of chopped green chilies
• 1 package taco seasoning mix
• 1 envelope Hidden Valley Ranch dressing mix (dry)

Procedure:

1. Cook beef and onion, drain.
2. Mix in other ingredients in large pan with beef and onion.
3. Bring to a boil.
4. Reduce heat and simmer 15 minutes.

Dinner

Ingredients:

• Serves 24-26
• 12 large baked potatoes
• ½ cup butter (substitute: dairy-free margarine)
• 16 ounces sour cream (light)
• 2 quarts heavy whipping cream
• 2 tbsp ground sea salt
• 3 tbsp ground white pepper
• ½ Worcestershire sauce
• 8 ounces cheddar cheese (shredded)
• ½ cup bacon bits (use real bacon, its better!)
• 3 bunches chives

Procedure:

(At Home)

1. Bake potatoes in oven.
2. Cool and cut into quarter’s length wise.
3. Slice potato meat from the skinand discard skin.
4. Cut potatoes into ¼ to ½ inch chunks.
5. Refrigerate until ready to use at camp.

(At Camp)

1. In large stock pot over medium heat, melt butter and blend in sour cream and whipping cream.
2. Let warm until the top froths.
3. Stir in salt, pepper, and Worcestershire sauce.
4. Add cheddar, a little at a time to prevent clumping while it melts.
5. Finally, add bacon bits, chives, and potato chunks and stir.
6. Reduce heat, simmering over low flame, covered, for about 40 minutes stirring every 5 minutes.
7. Be careful not to let solids collect at the bottom while the soup is simmering or it will burn and ruin the soup.

Fast Food

Ingredients:

- 8 potatoes, peeled and cut into 1/4-inch thick fries - ¼ cup white sugar - 2 tablespoons corn syrup - 1 quart canola oil, or as needed - sea salt to taste

Procedure:

1. Place potatoes in a bowl and cover with water; let sit for 5 minutes. Drain and pat dry. 2. Place potatoes in a bowl and cover with boiling water; add sugar and corn syrup and mix well. Place bowl in the refrigerator and let sit for 5 minutes. Drain and pat dry. 3. Spread potatoes out in a baking dish, cover the dish with plastic wrap, and freeze for 30 minutes. 4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). 5. Working in batches, fry potatoes in hot oil for 2 minutes. Transfer to a paper towel-lined plate to dry and let cool for 15 minutes. 6. Working in batches again, fry potatoes in hot oil until browned and crispy, 5 to 7 minutes. Season fries with sea salt.

Lunch

Ingredients:

• Serves 6
• 2 lbs ground turkey
• 2 red bell peppers (chopped)
• 2 medium onions (chopped)
• 2 cans black beans1 avocado
• 1 bag shredded cheddar cheese
• 1 jar of salsa (mild)
• 1 package large flour tortillas (substitute: corn or rice tortillas)
  

Procedure:

1. Drain beans and slice avocado and set aside.
2. In a large skillet, over medium flame, brown turkey until no longer pink.
3. Sauté peppers and onion with cooked turkey until onions are translucent.
4. Layer beans, salsa, avocado on a tortilla.
5. Add turkey mixture and top with cheese, wrap and eat!
   

Lunch

The Scout’s Large Groups Cookbook by Tim and Christine Conners

Ingredients:

Serves 8 1 tbsp salt½ cup olive oil¼ cup Worcestershire sauce6 tbsp rosemary (fresh or dried)4 large chicken breast (boneless and skinless)½ red onion (diced)5 stalks celery (diced)***¼ cup chopped walnuts½ cup red grapes (halved) 3 tbsp red wine vinegar½ cup mayonnaise4 tsp black pepper (ground) 8 leaves Romaine lettuce***Butter Crackers (optional)

Procedure:

Fill stick pot about half way with water then add salt, olive oil, Worchester Sauce, and rosemary. Bring to a boil. Add chicken breast. Boil meat until cooked through. Cool chicken in zip lock bags, buried in ice for about 15 minutes. Dice chicken into ½ inch cubes. (The preceding can be prepared ahead of time). In a large mixing bowl blend chicken, onion, celery, walnuts, and grapes, with vinegar, mayonnaise, and black pepper until evenly mixed. Serve over lead of Romaine lettuce with optional butter crackers.

Lunch

The Scouts Large Groups Cookbook by Tim and Christine Conners

Ingredients:

Serves 8***16 slices of bread (your favorite)*** 16 slices of bacon***8 large eggs 1 jar mayo*** 8 slices cheese (American, Swiss, or Provolone) 8 leaves lettuce16 slices tomato

Procedure:

Toast bread in a frying pan or over a fire. Cook bacon in a frying pan until crisp, drain and set aside. Hard fry eggs in the frying pan. Lightly spread mayonnaise on each slice of toast. Place two slices of bacon, one egg, one slice of cheese, one lettuce leaf, and two slices of tomato between two pieces of toast.

Lunch

Ingredients:

• 2 lbs. chicken cut into serving pieces
• 1 tablespoon curry powder
• 1 piece potato cubed
• 4 cloves garlic minced
• 2 stalks celery sliced
• 1 piece red bell pepper sliced
• 2 pieces long green pepper
• 1 piece onion chopped 2 thumbs ginger cut into strips
• 2 cups coconut milk  
• 1 cup water fish sauce
• ground black pepper to taste

Procedure:

1. Heat oil in a pan. Fry potato for 1 minute per side. Remove from the pan. Set aside.
2. Using the remaining oil, sauté garlic, onion, celery, and ginger until onion softens.
3. Add the chicken pieces. Sauté until the outer part of the chicken turns light brown.
4. Add 1 tablespoon fish sauce. Continue sautéing for 1 minute.
5. Pour-in coconut milk and water. Let boil.
6. Add curry powder. Stir until the powder is completely diluted. Cover the pot and continue cooking between low to medium heat until the liquid reduces to half.
7. Add the red bell pepper and pan fried-potato. Cook for 5 minutes.
8. Season with fish sauce and ground black pepper as needed. 
9. Transfer to a serving bowl. Serve and enjoy!

Lunch

Ingredients:

• Serves 4
• 1/2 pound ground beef
• 1/4 cup water
• 1 tablespoon tomato paste
• 1 tablespoon chili powder, or to taste
• 1/2 teaspoon ground cumin
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 cup chili beans
• fritos or corn chips

Procedure:

1. Heat a large skillet over medium-high heat.
2. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
3. Drain and discard grease.
4. Stir in water, tomato paste, chili powder, cumin, onion powder, and garlic powder.
5. Stir in beans; cook until heated through, about 3 minutes.
6. Divide corn chips into 4 bowls, top with the chili mix, then sprinkle with diced onions, jalapeño slices, and Cheddar cheese. Serve immediately.
7. OPTIONAL - can also pour into frito bags for walking tacos

Lunch

KOA camper Greg Salem, Oregon via Pintrest

Ingredients:

Serves 6***1 package of English muffins 1 jar of pizza sauce*** 1 bag of shredded cheese Your favorite pizza toppings

Procedure:

Spread pizza sauce on English muffin halves. Sprinkle cheese on top of each slice. Add toppings as desired. Put foil down on grill and cook over warm fire or cook on an open campfire with a grill on top until cheese is golden brown. Enjoy.

Lunch

Ingredients:

Serves 6

1 package (16oz) all beef hot dogs

1 can (11oz) refrigerated soft bread stick dough

Procedure:

Preheat greased skill or prepare campfire. Insert a 10-inch wooden skewer into one end of each hot dog until the skewer reaches the opposite end. Wrap the exposed end of the skewer in aluminum foil.Unroll bread sticks; separate into strips. Wrap one bread stick around each hot dog, in a spiral fashion. Place on grill grate over medium-low heat or hold over campfire. Cook for 8 to 10 minutes, or until the hot dog is cooked through and the dough is golden brown, turning frequently.

Lunch

Ingredients:

- 1/2 lbs. pork tenderloin sliced into 2-inch strips - 1/2 lb. pork liver sliced into 2-inch strips - 1/2 lb. pork kidney - 1 Knorr Pork Cube - 1 red bell pepper cut into strips - 1/2 cup green peas - 1 carrot julienne - 3 laurel leaves - 1 onion minced - 5 cloves garlic minced - 6 tablespoons soy sauce - 5 tablespoons white vinegar - 1 1/4 cup water - 4 tablespoons cooking oil - Salt and pepper to taste

Procedure:

1. Boil the kidney with 4 thumbs of ginger for at least 30 minutes. Let it cool down and slice into 2-inch strips. Set aside. 2. Heat 2 tablespoons of cooking oil in a pan. Sauté the pork liver for 2 minutes. Remove from the pan and set aside. 3.Pour the remaining oil in the pan. Once hot, sauté garlic and onion until the latter softens. 4. Add the pork kidney. Cook for 1 minute. 5. Add the pork tenderloin. Sauté until the outer layer turns light brown. 6. Pour the soy sauce and vinegar into the pan. Let the liquid boil. Stir. 7. Add the laurel leaves and pour water. Let boil. Reduce the heat between low to medium setting. Continue cooking for 40 minutes. 8. Add Knorr Pork Cube. Cook for 8 minutes. 9. Add the liver back into the pan. Stir and continue cooking for 3 minutes. 10. Put the bell pepper, carrot, and green peas. 11. Season with salt and ground black pepper. Cook for 2 minutes.Transfer to a serving bowl. Serve hot with rice. 12. Share and enjoy!

Lunch

Ingredients:

- 2 lbs pork belly (note 1) - 2 tablespoons garlic (note 2) - 5 dried bay leaves (note 3) - 4 tablespoons vinegar (note 4) - 1/2 cup soy sauce (note 5) - 1 tablespoon peppercorn (note 6) - 2 cups water - Salt to taste

Procedure:

1. Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour 2. Heat the pot and put-in the marinated pork belly then cook for a few minutes 3. Pour remaining marinade including garlic. 4. Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour 5. Put-in the vinegar and simmer for 12 to 15 minutes 6. Add salt to taste 7. Serve hot. Share and enjoy!

Lunch

Hungry People

Ingredients:

• Bread
• Sliced meat
• condiments
• optional: tomatoes
• optional: lettuce
• optional: pickles

Procedure:

really?