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WAGGGS-L |
| Breakfast | Lunch | Snacks | Appetizers | Salad | Supper | Vegetables | Bread | Dessert | Drinks |
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| Scalloped Potatoes and Ham | |||
| Preparation Method: | Dutch Oven | ||
| Serves: | Not Given | ||
| Non-Food Items Needed: | Dutch oven lined with aluminum foil. | ||
| Food Items Needed: | 3 lbs. ham, cut in small pieces 8 c. sliced potatoes 2 cans cheddar cheese soup 1/4 c. Parmesan cheese 1/2 c. milk 1 tbsp. butter or margarine 2 onions, sliced or chopped |
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| At Home Prep: | None | ||
| In Camp Prep/ Cooking Instructions: |
In bowls mix soup, milk and Parmesan. In foil-lined Dutch oven arrange alternate layers of ham, potatoes, onions, and sauce. Dot with butter. Cover and cook over coals until potatoes are tender, about 1 hour. Place hot coals on top of Dutch oven if possible. If placed at the side of the fire, be sure to turn Dutch oven so it will bake evenly. | ||
| In Camp Prep/ Cooking Instructions: |
None | ||
| Comments: | None | ||
| Contributed by: | Jody Scidmore |
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| Sealed in a Kiss | |||
| Preparation Method: | Fire, Foil Cooking | ||
| Serves: | |||
| Non-Food Items Needed: | 1 18" X 18" square of aluminum foil per person 2 Address labels per person |
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| Food Items Needed: | 1 cabbage leaf per person What ever you want to cook |
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| At Home Prep: | None | ||
| In Camp Prep/ Cooking Instructions: |
Place food in the center of a square sheet of heavy-duty foil (I use the larger roll of foil, so my square is 18 in. x 18 in.) To help prevent burning, place your food on a leaf of cabbage. Bring the 4 corners of foil together in a pyramid shape. Fold the open edges together in a series of folds, allowing enough room for heat expansion and circulation. Take two address labels and put them back to back. Using a marker, write the girl´s name on the label. Twist the label at the top of the bundle, making sure it is secure. Place the bundle on embers. Using tongs to rotate. |
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| Serving Suggestions: | |||
| Comments: | Note: This works well for Banana Boats. Just leave the skin on the banana once it´s sliced open. ENJOY! | ||
| Contributed by: | Brenda "Piglet" Wildish Master Trainer San Gorgonio Girl Scout Council |
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| Sloppy Joes | |||
| Preparation Method: | Any fire | ||
| Serves: | 16 | ||
| Non-Food Items Needed: | large fry pan spoon knife |
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| Food Items Needed: | 3 lb. hamburger 2 onions 1 hot ketchup 1 large ketchup 16 hamburger rolls |
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| At Home Prep: | Chop onions. Brown onions and hamburger. Pour off fat. Stir in ketchups and heat through. Serve on rolls with salad and chips. | ||
| Contributed by: | Sandy Garrett Master Trainer Girl Scouts of Southeastern Pennsylvania |
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| Southwest Chicken Foil Packs | |||
| Preparation Method: | Charcoal Fire or Gas Grill | ||
| Serves: | As many as needed | ||
| Non-Food Items Needed: | Foil Knife |
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| Food Items Needed: | Boneless breast of chicken One can of corn Red & Green bell peppers Black beans Bar-B-Que sauce (I find Mesquite flavor the best) |
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| At Home Prep: | |||
| In Camp Prep/ Cooking Instructions: |
Make a foil boat; put in breast of chicken. Slice bell peppers and layer on top of chicken. Add corn and black bean. Then pour bar-b-que sauce on top. Seal top of foil boat and place in grill. Cook for 45-60 minutes or until chicken is fully cooked. | ||
| Serving Suggestions: | Add baked potatoes to compliment. | ||
| Comments: | |||
| Contributed by: | Mack in NC |
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| Steamed chicken and vegetables (Stir-fry foil dinner) | |||
| Preparation Method: | Foil Cooking | ||
| Serves: | One | ||
| Non-Food Items Needed: | Heavy duty aluminum foil | ||
| Food Items Needed: | 1 boneless chicken breast 1/2 cups combination of the following: snow peas onion celery cabbage bean sprouts dash bottled teriyaki sauce or soy sauce |
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| At Home Prep: | Cut onion, cabbage and celery into small pieces. Pound chicken thin. | ||
| In Camp Prep/ Cooking Instructions: |
Place chicken on square of foil. Top with vegetables and sauce, fold to seal. Cook in coals without turning about 10-15 minutes, until meat is done. If you don't flip it over, the vegetables will steam and stay crunchy. Burnt bean sprouts are nasty.... |
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| Serving Suggestions: | May be served over prepared instant rice, if desired. Mighty fine by itself! | ||
| Comments: | |||
| Contributed by: | Deb Totem Council, WA |
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Stone StewThis is a little different than most recipes since in involves a story. I will stick to the format as much as possible |
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| Preparation Method: | Fire | ||
| Serves: | 5, can be multiplied | ||
| Non-Food Items Needed: | LARGE POT long handled spoon can opener one washed, sterilized, and foil covered stone |
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| Food Items Needed: | Hamburger meat One Pound per 5 girls onion soup mix 1 canned vegetable per girl |
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| At Home Prep: | Ask each girl to bring a can of vegetables from home. Don't worry if some bring fruit or something else it will all work out. Have the meat and soup mix in the bottom of the pot. Have the girls bring their cans to the fire circle. IMPORTANT have the labels so you can see them on the cans. Have the stone in your pocket. Sit at the fire and tell the following story. Once upon a time there was a traveler. He was very hungry when he came to the home of a poor family. This family was very poor and very angry with each other. They did not get along well at all. They were constantly bickering and fighting. Telling each other it was all their fault they were so poor and hungry. The traveler came to the door and asked if they had any food to share. The Mother told him NO they didn't even have enough to feed themselves. The traveler told them he had a magic stone that would provide a good meal if only he could sit by the fire and talk to each member of the family separately. The Mother finally agreed and showed him to the pot. He placed the stone in the pot and then he called in each member of the family. To the daughter he said how she reminded him of the corn. Her hair was so bright and wavy. She must be very important to the family as the corn is to animals. He asked her if they had any corn. (all girls with corn add it to the pot really ham it up with each person). He went through the whole family like this (cue off cans girls are holding) Baby lima beans, Brother green beans, red headed child-tomatoes, etc. I usually make grandma salt for the spice of the family.) |
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| In Camp Prep / Cooking Instructions: | |||
| Serving Suggestions: | When you are done everyone should feel good about themselves and you will have a delicious soup. | ||
| Comments: | Fruit adds a sweet-sour flavor. I usually bring a couple of cans of potatoes (the rolly, polly baby) etc. just in case. This always feeds all our camp and several others. It is great. | ||
| Contributed by: | Dori Brownie leader, trainer, program specialist. Fair Winds Council Linden, MI |
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| Sukiyaki | |||
| Preparation Method: | Dutch oven or large pot over fire or stove | ||
| Serves: | 4, may be doubled | ||
| Non-Food Items Needed: | large pot or Dutch oven large spoon to stir |
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| Food Items Needed: | 3/4 lb chicken, boned, ( or tender beef) cut into small strips 2 beef bullion cubes 2 T sugar 1 cup water 1/3 cup soy sauce 5 cups vegetables (total), cut match stick size (onion, celery, carrot, snow peas, bamboo shoots, water chestnuts, plus whatever else you like) 2 cups fresh spinach, shredded coarsely 3 cups cooked rice |
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| At Home Prep: | Cut everything, wrap individually, freeze meat for freshness, combine water, soy sauce, bullion cube, and sugar in small jar, precook rice and pack in foil with small amount of water ( or make instant at camp) | ||
| In Camp Prep / Cooking Instructions: | Warm rice in foil. Simmer sauce in Dutch oven or large pot. Cook all vegetables and meat in sauce until meat is done and vegetables are barely crunchy. |
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| Serving Suggestions: | Serve in bowls, layered: rice, spinach, meat/vegetables. Drizzle broth over each serving |
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| Comments: | |||
| Contributed by: | Deb |
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| Thanksgiving Dinner | |||
| Preparation Method: | Dutch Oven Cooking | ||
| Serves: | 4 to 6+ (this all depends on the size of the appetites) | ||
| Non-Food Items Needed: | dutch oven tongs oven mitts |
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| Food Items Needed: | Sliced Turkey (pre cooked) 1-box Stove Top Dressing 2-cans Green Beans 2-cans Cream of Mushroom soup. |
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| At Home Prep: | |||
| In Camp Prep / Cooking Instructions: | Start charcoal fire and allow briquettes to become gray. Make dressing according to directions on box. Place sliced turkey in the bottom of a dutch oven. Layer with green beans and soup. Spread the dressing over the top of the soup and heat. For best results place heated charcoal on both the top and the bottom of the dutch oven | ||
| Serving Suggestions: | |||
| Comments: | |||
| Contributed by: | Anonymous |
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Train SmashI didn't name it |
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| Preparation Method: | stove or fire | ||
| Serves: | a Patrol (4 - 6) | ||
| Non-Food Items Needed: | Large Frying Pan Wooden Spoon Sharp Knife Can Opener |
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| Food Items Needed: | (all can sizes are standard, about a pound)2 sausages per person (pre cooked and cut into 2 inch lengths) can of tinned tomatoes - chopped Packet of dehydrated peas, and corn Carrot - chopped 1 large Onion - chopped Another other vegetables you want to add Sprinkle of mixed dried herbs 1 Stock Cube - beef Some Cooking Oil - about 2 Tablespoons |
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| At Home Prep: | Pre cook the sausages either by grilling or parboiling. | ||
| In Camp Prep / Cooking Instructions: | Fry onions in oil until golden. Add Tomato and fry together. Add other vegetables and sausages. Add seasoning and stir. Let is simmer for about 20 mins. | ||
| Serving Suggestions: | Serve with mashed potato or hunks of bread to soak up the tomato gravy. | ||
| Comments: | |||
| Contributed by: | Susan Cokley Gold Coast Region Australia |
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| Troop Camp Jambalaya | |||
| Preparation Method: | One Pot Meal | ||
| Serves: | 6, may be doubled or tripled, etc. | ||
| Non-Food Items Needed: | Large pot with well-fitting lid. | ||
| Food Items Needed: | 1 cup uncooked rice 1 green pepper, chopped 1 red bell pepper, chopped 2 celery stalks, chopped 3 garlic cloves, chopped 1 medium onion, diced 1 16-oz can tomatoes 1 6-oz. can chunk chicken 1/2 lb. pre cooked polish sausage, sliced into "coins" 1/2 tsp thyme 1/2 tsp basil 1 Tbsp. Worcestershire sauce dash Tabasco oil |
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| At Home Prep: | As much slicing and dicing as you want to do ahead of time. | ||
| In Camp Prep / Cooking Instructions: | Soap the bottom of the pot. In a large pot, sauté peppers, celery, onion and garlic in a little oil just until softened a little. Add remaining ingredients, including all liquid from canned items. Bring to a boil (or as close as you can get on a wood fire); then cook gently over moderate heat until rice is done, about 20 minutes. Note: it is VERY IMPORTANT that the pot stay covered during this part of the cooking. |
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| Serving Suggestions: | |||
| Comments: | Yes, you can cook rice from scratch on a campfire: you don't need to be tempted to use instant rice. The only secret to this is not to peek while you are cooking. The rice is cooked by the steam inside the pot: when you lift the lid it all gets out. We use this recipe for adult trainees -- there's a lot of slicing and dicing for kids (and a lot of vegetables) -- but I thought you might like to try it. | ||
| Contributed by: | Mary Nodulman,"Hoot" Certified Instructor of Trainers Whispering Oaks Girl Scouts Western Springs, IL Curved Bar 1961 Mariner Ship Skipjack 1961-64 |
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| Tuna Nuna Casserole | |||
| Preparation Method: | pot (stove or over fire) | ||
| Serves: | 6 | ||
| Non-Food Items Needed: | Stew Pot | ||
| Food Items Needed: | 6 c. macaroni 1/2 c. onion soup mix 1/2 c. dried veggies 2 tins tuna 1/2 c. margarine 1/2 c. powdered milk 1/2 c. dried onions oregano garlic pepper |
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| At Home Prep: | |||
| In Camp Prep / Cooking Instructions: | Boil noodles, veggies, onions in 10 c. water. When almost done add everything else and continue cooking until noodles are soft. Stir occasionally or evening pot scrubber will not be happy. | ||
| Serving Suggestions: | |||
| Comments: | In winter it is safe to use pre-cooked chicken cut into cubes and frozen. Use cubed cooked ham instead of tuna. | ||
| Contributed by: | Suzanne Wiley 1st Royal City Rangers Guelph, Ontario, Canada |
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| Turkey Under A Bucket | |||
| Preparation Method: | Bucket oven | ||
| Serves: | usually enough for whole troop (depends on size of turkey) | ||
| Non-Food Items Needed: | 5 gal tin bucket long tongs about 15# of charcoal matches heavy duty aluminum foil shovel wooden stake or 1" diameter dowel 6" longer than the bird. hammer hot pads platter |
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| Food Items Needed: | 1 whole turkey * ( a 16# turkey will fit under the bucket very easily) seasoning salt or salt and pepper |
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| At Home Prep: | Clean turkey, optional but can be done at camp | ||
| In Camp Prep / Cooking Instructions: | Get fire started in fire ring, allow charcoal to get red hot, about 30 min. Clean and season bird. When coals are hot, take shovel and move coals to one side. Spread aluminum foil on the hot ground. Pound stake into ground about 6". Take about 18" of foil and crush into a ball around top of stake in shape of ball. Put turkey on stake, legs down ( ball of foil in body cavity will support bird). Put bucket over turkey , be sure no part of bird touches bucket. Shovel coals around the bucket piling around sides as high as they will go. Place another 12" piece of foil on top of the bucket. Shovel about a dozen coals on top of the bucket. Add about a dozen pieces of charcoal every 30 minutes. Cook for about 1½ to 2 hours depending on size of bird. (An 11# turkey takes about 1½ hrs., a 16# turkey takes 1hour and 50 minutes to 2 hrs. Remove coals and take bucket off. Turkey will be golden brown. Using hot pads, pull turkey off stake and place on platter. |
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| Serving Suggestions: | |||
| Comments: | * If you prefer to do a chicken: prepare the same way but a chicken only takes 1 hr. to 1 hours 10 min. ** Pie can be baked this way too: Put pie on 3 stakes set in ground in triangle , cover with bucket and bake 45 min. |
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| Contributed by: | Anonymous |
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| Walking Tacos | |||
| Preparation Method: | stove,fire,or do prep at home | ||
| Serves: | as many as you need to serve | ||
| Non-Food Items Needed: | Ziploc bags,one for each person large spoons fry pan or pot to cook ground beef/taco mix in knife to chop up tomatoes a spoon for each person cutting board bowls for veggies |
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| Food Items Needed: | enough ground beef to feed all(look at taco mix packages) packages of your favorite taco seasoning mix shredded cheese(either tex/mex or cheddar) bags of Fritos lettuce tomatoes onions sour cream any veggies you wish to include that do not have to be fussed with or cooked(think about how you make a taco) you usually need water to make the mix..do according to package directions!!!! |
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| At Home Prep: | you can brown ground beef and put in taco mix seasoning at home or do on site. | ||
| In Camp Prep/ Cooking Instructions: |
cook (brown ground beef) and put taco seasonings in according to package directions. Cook till done. Chop up lettuce,tomatoes,onions,etc. you can also add sour cream (small amounts) or vary veggies according to your tastes and that of your girls.. | ||
| Serving Suggestions: | after meat/taco mix is done and veggies done:Give each person a Ziploc bag and have them get their spoons out of their dunk/mess kits. A leader or adult should dole out the meat(we have girls who have big eyes little stomach syndrome and you may | ||
| Comments: | This is our traditional get to camp meal(we usually arrive at camp late at night. WE make the walking tacos,bag them and go on our MIDNIGHT WALKING TACOS HIKE!Make sure girls also have canteen or water bottles filled. Hiking,eating and looking at the stars,listening to the wind in the trees is very thirsty work. Our girls insist we do this every trip and it is the first thing they say we have to do!! | ||
| Contributed by: | don't know where we got this from...so I can not give you a person's name to give credit to. So just say G.S. Troops of Kilbourn Park #517 and #768 of the Chicago Girl Scout Council. Camp Moms,the Girls and leaders. Enjoy this it is fast easy and YUMMY!!! |
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| © 1997 - 2004 Merrill E. Grayson All rights reserved |