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WAGGGS-L |
| Breakfast | Lunch | Snacks | Appetizers | Salad | Supper | Vegetables | Bread | Dessert | Drinks |
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| Baggie Omelette | |||
| Preparation Method: | stove or campfire | ||
| Serves: | one (make multiples) | ||
| Non-Food Items Needed: | Large pot heavy duty zipper bags long tongs |
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| Food Items Needed: | 2 eggs chopped green peppers 1 table spoon chopped onion to taste bacon crumbs to taste Salt & pepper to taste cheese 2 slices broken into small pieces |
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| At Home Prep: | chop all above items, pack individually in Baggies. | ||
| In Camp Prep / Cooking Instructions: | Boil large pot of water. Put all ingredients in heavy duty Baggies, (leave out egg shells. :-) ) Mix Baggie thoroughly and seal tightly. Drop it carefully into boiling water. Use tongs to pull it out. Usually takes about 8 minutes. Open bag and serve. | ||
| Serving Suggestions: | |||
| Comments: | HINT: The Omelette must cook about 3 to 5 minutes past when it looks done, otherwise the eggs will be runny. [:-} | ||
| Contributed by: | Mike Baird, the "Swamp Fox" amp; Leader of Junior Troop 21 & Brownie Troop 941 Troop Consultant & Council Trainer Palm Glades GSC West Palm Beach, Florida, USA |
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| Biscuit Mix | |||
| Preparation Method: | Baking | ||
| Serves: | |||
| Non-Food Items Needed: | Air tight container | ||
| Food Items Needed: | 5 lbs. bag flour (18.5 cups) 2.25 cups dry milk .75 cup baking powder .5 cup sugar 3 Tbs salt 2 lbs. vegetable margarine |
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| At Home Prep: | Mix all together and store in air tight container. I make this with out the margarine, which I add later. For each 1 cup dry mix use 3 Tbs. margarine. |
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| In Camp Prep / Cooking Instructions: | |||
| Serving Suggestions: | |||
| Comments: | When I use this for pancakes I don't even add the margarine, but will add applesauce! | ||
| Contributed by: | Kathy, Leader, Brownie Troop 487 Montachusett GSC Central Massachusetts |
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| Breakfast in a Bag | |||
| Preparation Method: | Fire | ||
| Serves: | 1 | ||
| Non-Food Items Needed: | Paper lunch bag | ||
| Food Items Needed: | 1 Egg 1 1/2 strips of bacon |
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| At Home Prep: | None | ||
| In Camp Prep / Cooking Instructions: | Lay half strips of bacon to cover the bottom of the bag. Break an egg over the bacon. Roll bag to seal top and place on grill over coals, or pierce with stick and hold over coals. Do not let flame touch the top of the bag. Cook until done, 5 or 10 minutes. | ||
| Serving Suggestions: | None | ||
| Comments: | None | ||
| Contributed by: | Sandy Garrett Master Trainer Girl Scouts of Southeastern Pennsylvania |
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| Breakfast In An Orange | |||
| Preparation Method: | Foil cooking | ||
| Serves: | one, add ingredients for each person | ||
| Non-Food Items Needed: | Foil Long tongs Knife Spoon Fork |
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| Food Items Needed: | One orange One piece of Canadian Bacon Two eggs Salt and pepper to taste |
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| At Home Prep: | None | ||
| In Camp Prep / Cooking Instructions: | Each person cuts of the top (leaving about a 2 inch hole) of an orange. Keep the top- it's your lid the orange forms a "shell". Scoop out the pulp of the orange and eat. (this is your first course). Place a piece of Canadian Bacon in the bottom of the orange. Break both eggs and pour in on top of the bacon. Scramble slightly with a fork and put the top back on. Wrap in foil and place on glowing coals. Cook 15 to 20 minutes or until done. Eat out of the orange shell. | ||
| Serving Suggestions: | None | ||
| Comments: | None | ||
| Contributed by: | Katrina Jameson & Cadette Troop 5074 Durango, Colorado Girl Scouts of Chaparral Council, Inc., USA |
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| Breakfast Tacos | |||
| Preparation Method: | fire or stove | ||
| Serves: | expand to desired quantity | ||
| Non-Food Items Needed: | large skillet spatula to mix mixing bowl, measuring spoons, oven mitts Aluminum Foil (optional) |
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| Food Items Needed: | Eggs - one or two per person Hash Browns (one patty per person) OR Shredded Potatoes (one small potato for two people) OR Pre-Shredded Potatoes from the refrigerated section of store (easiest option) Cooking Oil - 1 Tablespoon (or one capfuls) Ground Sausage (not link sausage; mild or spicy - sold in tubes/rolls) one small sausage tube/roll for four people Flour Tortillas (soft, not fried) - two per person (may be whole wheat, too) OPTIONAL Salsa (optional) Ketchup (optional) Salt and Pepper to taste (optional) Grated Cheese (optional) |
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| At Home Prep: | If not buying pre-shredded potatoes, shred/grate the potatoes and store in containers or zip lock bags If cheese desired , also shred/grate cheese and store separately from potatoes |
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| In Camp Prep / Cooking Instructions: | Optional - wrap tortillas in foil and warm them in an oven or in the fire embers Get the skillet hot over the fire or stove with one tablespoon (or capful) of oil. Break open the eggs (one per person) and whisk in a bowl. In a hot skillet, crumble sausage and cook until no longer red or raw looking (not entirely browned), add shredded potato or potato patties and oil (if not enough juices from the sausage for the potatoes to soak up), breaking up the potato patties and mixing all together. Cook together until potato pieces are soft (probably not brown). Pour in beaten eggs over all and fold together, letting the eggs "set" in between mixings. Keep stirring until you reach the consistency desired (some like their eggs wet and some like the mixture more dry). Remove skillet from fire. |
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| Serving Suggestions: | Take one warmed tortilla (or may use room temperature tortilla) and scoop the egg mixture into the middle of the tortilla. Add some salsa or ketchup and shredded cheese, roll up the tortilla and eat like a taco or burrito. Very filling and provides a great morning breakfast smell to the campground! | ||
| Comments: | The individual measurements are guesses. May adjust the egg count down the more people there are to serve and adjust the sausage or potato count up. Enjoy! | ||
| Contributed by: | Margot Quinn Tejas Council Troop 2568, Irving, Texas |
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| Buddy Burner Eggs | |||
| Preparation Method: | Buddy Burner | ||
| Serves: | Varies | ||
| Non-Food Items Needed: | Buddy Burner | ||
| Food Items Needed: | Eggs Bread |
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| At Home Prep: | None | ||
| In Camp Prep / Cooking Instructions: | This is what my troop does to cook eggs on a buddy burner. Take a piece of bread and have the girls take out the center almost to the edge to form a frame to break the egg in so it stays in place. Instant egg and toast. Have fun |
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| Serving Suggestions: | None | ||
| Comments: | None | ||
| Contributed by: | Michele Troop 736 Belmont MI |
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| California Crunch | |||
| Preparation Method: | One pot | ||
| Serves: | Adjustable | ||
| Non-Food Items Needed: | Dutch oven or cast iron kettle (preferred)OR Large Pot Whisk or egg beaters (forks work for small amounts) Bowl Knife Stirring spoon Pot Holder (hot pad) |
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| Food Items Needed: | 2 to 3 Eggs per person (I suggest 3) 1/2 cup of milk per dozen eggs 1/2 pound of Bacon per dozen eggs Salt and pepper to taste (optional) Diced onion (optional) Shredded cheese (optional) Large flour tortillas |
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| At Home Prep: | Make sure your iron kettle or dutch oven is well seasoned to protect from the bottom sticking. | ||
| In Camp Prep/ Cooking Instructions: |
Using sliced bacon, cut into one inch square strips and place in kettle over heat source, all at once. Stir while browning. Diced onions may be added at this point. Leave several tablespoons of grease in the kettle (remove excess and dispose of it properly if necessary). Crack eggs into bowl and whisk with milk like scrambled eggs. Salt and pepper to taste. Pour egg mixture over hot bacon and stir quickly so as not to burn the bottom. Keep stirring until eggs are the desired level of dryness. Remove from fire. |
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| Serving Suggestions: | Serve straight to the plate. Top with shredded cheese if desired. This is also a great filling for flour tortillas/breakfast burritos with cheese, sour cream, salsa, etc. One kettle can be used for veggie eggs if you have vegetarian girls. In light oil, sauté veggies and then add eggs. |
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| Comments: | A wonderful, hot, one-pot for morning. A easy as scrambled eggs and more filling. | ||
| Contributed by: | Chris O'Connor GS Seal of Ohio Council Cad/Sr troop leader #786 |
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| Camp Pancakes I | |||
| Preparation Method: | Fire or stove | ||
| Serves: | 24 | ||
| Non-Food Items Needed: | 4 Heavy duty freezer bags("Ziploc" type bags) Frying pan Ladle (optional) Pancake turner |
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| Food Items Needed: | 10 cups all purpose flour 2 1/2 cups nonfat dry milk 1/2 cup sugar 1/4 cup baking powder 1 Tablespoon salt 8 eggs 8 cups water 24 Tablespoons vegetable oil Butter (optional) Pancake syrup Other pancake toppings as desired (fruit, jelly, brown sugar, etc.) |
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| At Home Prep: | Mix dry ingredients well. Divide evenly into 4 freezer bags. |
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| In Camp Prep / Cooking Instructions: | To each bag add 2 eggs, 2 cups water and 6 Tablespoons vegetable oil. Reseal bag and gently squeeze it for 1-2 minutes to mix well. (Make SURE the bag in well sealed!!) Pour small amount of mix into hot frying pan (needs no greasing). To do this you can open bag and pour directly into pan, ladle into pan, or snip a corner of the bag and pour from this "spout". Flip when ready. |
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| Serving Suggestions: | Serve with butter and pancake syrup or other desired toppings. | ||
| Comments: | None | ||
| Contributed by: | Maureen Pimley NorCenTex GSC Wichita Falls, TX |
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| Camp Pancakes II | |||
| Preparation Method: | Fire | ||
| Serves: | Multiples of 6 | ||
| Non-Food Items Needed: | Frying pan or griddle Spatula |
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| Food Items Needed: | 10 cups plain flour (all-purpose) 2-1/2 cups dried milk 1/2 cup sugar 1/4 cup baking powder 2 tablespoons salt 8 polyethylene freezer bags - at least 1 litre size 8 bag ties 1 egg per bag used Vegetable oil |
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| At Home Prep: | Combine first 5 ingredients in large bowl. Divide between 8 polyethylene bags - we normally user freezer bags as these are strongest. Seal with twist ties or suitable reusable bag closer. | ||
| In Camp Prep / Cooking Instructions: | One bag per patrol - break one egg into the bag, carefully pour in 8fl ozs (1 cup) water and 3 tablespoons vegetable oil. Reseal bag and knead gently to mix ingredients. Pour small amounts of mix carefully from bag into hot frying pan. Each bag normally makes at least 6 "Hungry Guide" size pancakes. |
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| Serving Suggestions: | Top pancakes with Golden syrup (our favorite), jam, fruit, or for those in US - Maple Syrup. Or any combination. | ||
| Comments: | This is our favorite breakfast recipe for camp - I acquired it from an American Scout leader many years ago in Germany. I am not sure which the girls enjoy most, the mixing or eating! | ||
| Contributed by: | Jan Bain Guider 1st Banff Guides Banff & Buchan, Scotland |
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| Chocolate Croissants | |||
| Preparation Method: | Box Oven | ||
| Serves: | 8 | ||
| Non-Food Items Needed: | box oven oven mitts |
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| Food Items Needed: | Hershey bars tube of refrigerator crescent rolls |
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| At Home Prep: | none | ||
| In Camp Prep / Cooking Instructions: | roll out crescent rolls as per the package instructions put 1 or 2 (:-) sections of Hershey bar in long end of triamgle before rolling it up. Bake in box over or reflector oven for about 15 minutes........Also can roll in cinnamon/sugar before baking too....could be done with a mini peanut butter cup inside.... |
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| Serving Suggestions: | |||
| Comments: | |||
| Contributed by: | Micki Cloutier |
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| Dutch Oven Breakfast | |||
| Preparation Method: | Dutch Oven | ||
| Serves: | 2 - 3 | ||
| Non-Food Items Needed: | dutch oven knife spatula bowl |
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| Food Items Needed: | 3 potatoes, boiled or baked 5 tablespoons butter or margarine 1 cup ham cubes 1/2 cup grated cheddar cheese 5 eggs salt pepper |
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| At Home Prep: | dice ham, precook potatoes, grate cheese | ||
| In Camp Prep / Cooking Instructions: | Slice the potatoes. Melt the butter in large Dutch oven. Brown the potato slices and ham pieces, stirring gently. Sprinkle the potato slices with salt and pepper. In a small bowl or pot, beat the eggs until they are smooth and yellow. Pour the eggs into oven with the rest of the ingredients and mix. Stir until the eggs are set. Top with cheese. Serve hot. |
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| Serving Suggestions: | None | ||
| Comments: | None | ||
| Contributed by: | Deb |
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| © 1997 - 2004 Merrill E. Grayson All rights reserved |