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WAGGGS-L |
| Breakfast | Lunch | Snacks | Appetizers | Salad | Supper | Vegetables | Bread | Dessert | Drinks |
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| Easy Pizzas | |||
| Preparation Method: | Box Oven | ||
| Serves: | Adjust amounts of ingredients to suit your needs | ||
| Non-Food Items Needed: | box oven cookie sheet spoons knife |
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| Food Items Needed: | English Muffins - split in half shredded Mozzarella cheese pizza sauce toppings of your choice (pepperoni, mushrooms, onions, green peppers, browned hamburger or sausage.....) |
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| At Home Prep: | Cut up vegetables for topping and store in zip-lock bags. If you are using hamburger or sausage brown and drain well. Freeze to keep fresh. | ||
| In Camp Prep / Cooking Instructions: | Toast English muffins until just lightly crispy (don't brown). Spread pizza sauce on muffins and top with cheese and toppings. Bake on a cookie sheet in box oven until hot and bubbly. I bake these at about 350 degrees F. - about 9 charcoal briquettes (40 degrees for each briquette plus an extra one or two for good measure). |
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| Serving Suggestions: | Variation: You can also use biscuit dough instead of English muffins for your crust. We use the refrigerator biscuit dough that comes in a tube but any biscuit dough will work. Just spread a biscuit size portion of dough in a circle on a greased cookie sheet and spread on your sauce, cheese and toppings. Bake at temperature called for on biscuits. |
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| Comments: | The girls love these. | ||
| Contributed by: | Donna Haggerty, Cadette & Senior Group 3033 Girl Scouts of Genesee Valley, Inc. Arcade, New York State, USA Leader, Co-SUM, Co-Outdoor Program Consultant, Program Consultant, Council Trainer |
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| Echidnas | |||
| Preparation Method: | gas stove/ bbq | ||
| Serves: | as many as needed | ||
| Non-Food Items Needed: | gas stove or barbeque billy mixing bowl |
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| Food Items Needed: | beef mince (however much is needed) rice (same) tomato soup (same again) onions (as many as needed) |
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| At Home Prep: | same as on-site cooking | ||
| In Camp Prep/ Cooking Instructions: |
1. set up the gas stove or barbeque 2. chop up onions 3. mix onions and rice into the mince 4. roll the mince into balls 5. pour the tomato soup into the billy 6. boil until hot, then gently lower mince, onion and rice balls into it 7. simmer for about 30 minutes |
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| Serving Suggestions: | use a spoon to dish into bowls (give everyone a few mince balls and some extra soup) |
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| Comments: | It's delicious!! | ||
| Contributed by: | Alyson, Guides Australia |
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| Et Cetera Soup | |||
| Preparation Method: | Fire, Dutch Oven | ||
| Serves: | at least 12 | ||
| Non-Food Items Needed: | Dutch Oven or large pot ladle |
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| Food Items Needed: | 4 T oil 1.5 pounds stew beef 4 onions 6 ribs celery 6 carrots 5 medium potatoes 10 oz bag frozen peas 10 oz bag frozen green beans 4 cups shredded cabbage or spinach 10 beef bullion cubes 2 bay leaves 2 T oregano salt and pepper to taste, water |
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| At Home Prep: | Cut meat into little pieces (freeze partway; much easier)....cut carrots, celery, onions, potatoes into cubes. Pack in enough water to cover (plastic bags works well) Shred cabbage or spinach. Open bullion cubes, pack in a little container with other seasonings. |
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| In Camp Prep / Cooking Instructions: | Brown beef and onions in oil in Dutch oven over coals. Add in everything else except spinach or cabbage. Add water to a couple of inches above food level. Cover. Simmer undisturbed for 1-3 hours. Stir in shredded cabbage or spinach. Cook another 5 minutes. | ||
| Serving Suggestions: | Serve in bowl with a crusty bread | ||
| Comments: | |||
| Contributed by: | Deb Totem Council WA |
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| Fish on a Stick | |||
| Preparation Method: | Wood fire | ||
| Non-Food Items Needed: | foil just the right stick |
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| Food Items Needed: | cleaned, whole fish oil |
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| At Home Prep: | Cover stick with foil, oil the top to the length of the fish. Oil the fish. Impale fish upon stick mouth first until it is stuck in his tail enough to stay in place. Rake away a spot in the fire and shove other end of stick in the ground so the fish's mouth will be an inch or two above the flames when you rake the coals back. Cooking time varies by fish and fire from ten minutes to about half an hour. | ||
| Comments: | Variation invented at recent leader training. Have leader trip, fall in fire, and knock fish over. Replant fish, rescue leader. Take her to first aid kit and check for burns. Notice stick was broken in incident and fish has fallen into fire. Rescue blackened fish from fire. That fish was more delicious than all the others. | ||
| Contributed by: | Sandy Garrett Master Trainer Girl Scouts of Southeastern Pennsylvania |
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| Foil Bowl Chicken | |||
| Preparation Method: | Dutch Oven, camp stove | ||
| Serves: | Vary quantities depending on number of girls | ||
| Non-Food Items Needed: | Dutch Oven wide, heavy-duty foil gallon-size Ziploc spoon large pot (but not too large for stove). Camp Stove |
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| Food Items Needed: | Food items and quantity: Chicken breasts, skinned & de-boned Rice of your choice Sauces: Ranch Dressing Catalina Dressing Barbecue Sauce |
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| At Home Prep: | Cut chicken into chunks about 1x1 inch. Seal in large Ziploc. Cook rice; cool, seal in Ziploc. | ||
| In Camp Prep / Cooking Instructions: | Line Dutch Oven with foil. Make foil "bowls" by folding section of foil in half and folding the edges to seal. I suggest making each bowl about 1/4 of the size of the Dutch Oven. Set bowls in Dutch Oven and connect together by folding the tops. Set Dutch Oven over coals (number depends on size of Dutch Oven. Check the number on the lid and subtract two). Pour selected dressings into separate bowls and add chicken pieces, stirring lightly to make sure they don't stick together. Put lid on Dutch Oven and add coals (number on top plus 4). As with quantities, cooking time will vary depending on size of chunks, how crowded each bowl is, etc. Heat pot of water on stove. Put bag of rice in to heat up, making sure air is squeezed out and that bag does not hang over edge of pot. |
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| Serving Suggestions: | Scoop rice onto plate, top with desired chicken. | ||
| Comments: | Can substitute hot dogs, cut into chunks for the chicken. | ||
| Contributed by: | Sue Moore Junior Troop 366 Frontier GSC Las Vegas, NV |
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| Foil Dinner | |||
| Preparation Method: | Foil Cooking | ||
| Serves: | 1 | ||
| Non-Food Items Needed: | knife heavy-duty aluminum foil |
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| Food Items Needed: | 1 potato 2 onion slices 1 carrot 1 hamburger patty margarine salt and pepper |
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| At Home Prep: | You can slice the vegetables at home if desired. | ||
| In Camp Prep / Cooking Instructions: | Place hamburger patty down on a doubled piece of foil. Put carrots over hamburger on one side and thinly sliced potato on the other. Put onion over all. Dot with margarine and sprinkle with salt and pepper, if desired. Seal tightly. Cook in coals 25-30 minutes, turning often. |
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| Serving Suggestions: | This is also very good made with other meats, chicken (par-boil at home to insure chicken is completely cooked) or pork chops, or even a ham slice. Vary the vegetables to suit your taste or to take advantage of what you have available or what is in season. You can add gravy over the top. Use your favorite homemade gravy or a store-bought variety. Canned condensed cream type soups (cream of mushroom, cream of celery, cream of chicken etc.) make great gravy right out of the can - just put a couple of spoonfuls on your foil dinner before you seal it up - the juices from your meat and vegetables will mix with it making a delicious gravy. We like to add 1 envelope of dry onion soup mix to 2 cans (10 1/2 ounces each) of cream of mushroom soup for our gravy. We have also stirred uncooked instant rice into the cream of mushroom soup & dry onion soup mix gravy (make the mixture rather soupy) and used that in place of the potato in the recipe. Excellent with chicken when you stir chopped broccoli into the rice mixture (I always tell the girls we're having mini-trees for supper - sounds so much better to them then broccoli for some reason.) Try sweet potatoes and a slice of pineapple with ham. Foil Dinners has always been a favorite with the girls but we never make them the same twice - most of the time we don't even have any duplicates at the same meal. Just make sure you know where you put your dinner on the fire when they're cooking! :o) |
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| Comments: | |||
| Contributed by: | Donna Haggerty Cadette & Senior Group 3033 Girl Scouts of Genesee Valley, Inc. Arcade, western New York State, USA |
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| Variations | This has always been a popular meal with my troops and at day camp. My experience with foil dinners has been that the owners of individual foil meals like to eat their own because they are usually personalized--putting in an ingredient or leaving some out. I don't like to use permanent ink markers to mark meals because of possible food contamination and conventional ink pens may puncture the foil. Instead, have people put their initials or some sort of identifying mark on the outside of the foil with mustard from a squeeze bottle. Place the meal in the coals with the mustard side up for a while. The mustard will burn and the initials will be visible. :) | ||
| Contributed by: | Lisa Martin Grand Haven, Michigan, USA |
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| Girl Scout Stew | |||
| Preparation Method: | fire or stove | ||
| Serves: | As many as you need | ||
| Non-Food Items Needed: | Large cooking pot ladle can opener |
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| Food Items Needed: | ground meat (we use ground beef) 1 Canned vegetable per girl Optional large bag of noodles large container of tomato juice salt, pepper, hot sauce |
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| At Home Prep: | pre-cook the ground meat | ||
| In Camp Prep / Cooking Instructions: | combine the ground meat and the vegetables in the large cooking pot, you may only need the juice from 1/2 of the vegetable cans you are using. Add optional spices. (Note: you may end up with more vegetables then you can possible eat in one meal, save un-opened cans for future meals) If you are adding the noodles to the mixture, add the tomatoes juice also. The noodles will absorb some of the liquid as they cook. Place the filled large pot over stove or fire, stir occasionally, heat until the mixture simmers, or until the noodles are done. |
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| Serving Suggestions: | Remove the pot from the heat and ladle directly into waiting dishes. Serve with rolls or bread. | ||
| Comments: | Each Girl Scout brings a can of their favorite vegetable (carrots, peas, potatoes, green beans, corn, lima beans, tomatoes, etc.) We have used this recipe on many Brownie camping trips. The girls enjoy making the mixture. They hesitate on eating it upon initial inspection. They devour it when their hunger gets the better of them. |
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| Contributed by: | Anonymous |
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| Ham and Cheese Biscuits | |||
| Preparation Method: | Dutch Oven Cooking | ||
| Serves: | 15 | ||
| Non-Food Items Needed: | Dutch oven knife bowl spoon measuring cups |
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| Food Items Needed: | 3 cups biscuit mix 3/4 cup water Sliced ham, about 2 pounds Shredded cheese (store bought or home made), about 1 pound |
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| At Home Prep: | Chop ham and shred cheese with grater | ||
| In Camp Prep / Cooking Instructions: | Prepare biscuit mix with water. Mix ham and cheese. Using about .25 of mix form a cavity in dough stuff with ham mix, seal opening by pushing dough up. Place in bottom of dutch oven and bake about 10-15 min at about 350 deg F. 3 coals on bottom, 7 on top. | ||
| Serving Suggestions: | |||
| Comments: | |||
| Contributed by: | Kathy, Leader, Brownie Troop 487 Montachusett GSC Central Massachusetts |
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| Hay Box Stew | |||
| Preparation Method: | Hay box | ||
| Serves: | 10, expand or contract to suit | ||
| Non-Food Items Needed: | Hay box (large wooden tea-chest or box, stuffed full with grass or bracken; WARNING lots of "stuffing" needed) large stew-pot with tightly-fitting lid fast fire or other heat source |
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| Food Items Needed: | 2 tbsp of oil 10 potatoes 5 large carrots 3 onions large (catering size) tin of stewing beef in gravy (or use fresh meat) 1 1/2 pints of gravy (made with granules/oxo cubes) salt and pepper any other vegetables required eg. tinned peas, sweet corn |
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| At Home Prep: | |||
| In Camp Prep / Cooking Instructions: | Fill hay box half full with tightly-packed grass, place empty stew pot in middle and pack grass round the sides until grass is level with stew pot top. Remove stew pot to leave a hole. Prepare all vegetables, dicing carrot and potato. brown onions in stew pot over fire; brown meat if using fresh. Add all other ingredients, making sure gravy covers them. Add more gravy if necessary. Bring to the boil, and simmer for 10 minutes. CAREFULLY remove from heat, add lid to stew pot and place in hole in hay box. Stuff grass over lid and keep packing it down until stew pot is totally covered by several inches thickness of grass. Cook for at least 2 hours; the longer the better. |
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| Serving Suggestions: | When ready to eat, carefully remove grass from around stew pot, remove from hay box, check thoroughly cooked (piping hot, vegetables and meat tender). Serve and enjoy. |
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| Comments: | This is ideal to make in the morning at camp, go out all day, and come back to in the evening. The slow cooking means it will not spoil, and everyone is always starving and ready for a good stew! It has the advantage that QM can leave camp too..... Make sure you have plenty of "stuffing" for the hay box available: obviously the success of the cooking depends on the insulation provided by the grass. I have tried to use international ingredients which can be adapted to suit local availability..! |
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| Contributed by: | Sarah Wickham 1st Iffley Guides, Oxford |
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| Hot Dogs & Baked Beans | |||
| Preparation Method: | Any fire | ||
| Serves: | 18 | ||
| Non-Food Items Needed: | can opener spoon |
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| Food Items Needed: | 1 lb. hot dogs 1 institutional-size baked beans 10 hot dog rolls (optional) |
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| At Home Prep: | Open bean can and remove 2 cups beans. Push hot dogs into beans and place can on fire. Heat to boiling. After serving, return extra beans to can for seconds. | ||
| Contributed by: | Sandy Garrett Master Trainer Girl Scouts of Southeastern Pennsylvania |
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| Jambo Burgers a la Tomahawk | |||
| Preparation Method: | Propane Stove | ||
| Serves: | 8 | ||
| Non-Food Items Needed: | Stove fry pan sauce pan (for cooking rice) soup pot spoon paper towels waxed paper |
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| Food Items Needed: | oil 3 to 4 medium onions 2 1/2 to 3 lbs hamburger 2 cans vegetable soup 2 cans vegetable beef soup 1/2 tsp salt 2 2/3 cups pre-cooked rice |
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| At Home Prep: | |||
| In Camp Prep / Cooking Instructions: | Heat small amount of oil in fry pan. Dice onions and brown in oil. Drain on paper towel. Prepare rice according to package instructions. Form hamburger into small balls. Do not make them any larger than the size of a quarter. Press using wax paper so each patty has two flat sides. Brown patties thoroughly on each side in fry pan. Drain on paper towel. Pour soup into the pot. Add one can of water and allow this to come to a boil. Stir occasionally. Add salt to the soup. When the soup mixture starts to boil, add rice and simmer. Stir occasionally. when patties are browned, add them to the soup along with the onions. Stir, but do not break the patties. Add more water if the mixture appears to be too dry. | ||
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| Contributed by: | Vicki Saldana Lone Star Council Austin, Texas |
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| © 1997 - 2004 Merrill E. Grayson All rights reserved |