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WAGGGS-L |
| Breakfast | Lunch | Snacks | Appetizers | Salad | Supper | Vegetables | Bread | Dessert | Drinks |
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| Egg in a Cup | |||
| Preparation Method: | Fire | ||
| Serves: | 1 | ||
| Non-Food Items Needed: | Paper Cup | ||
| Food Items Needed: | 1 egg water |
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| At Home Prep: | None | ||
| In Camp Prep / Cooking Instructions: | Place egg in cup, cover with water. Cook on grill over coals 25 minutes for hard boiled. Or bring cup of water to boil and soft boil or poach. | ||
| Serving Suggestions: | None | ||
| Comments: | None | ||
| Contributed by: | Sandy Garrett Master Trainer Girl Scouts of Southeastern Pennsylvania |
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| Egg McGirl Scouts | |||
| Preparation Method: | Fire | ||
| Serves: | 1 ( multiply first four ingredients by number of people being served) | ||
| Non-Food Items Needed: | charcoal matches aluminum foil 1 - 6 oz (170g) tuna can or equivalent per person 1 tablespoon measuring spoon hot pads Long tongs |
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| Food Items Needed: | 2 pieces of link heat & serve sausage per person 1 egg per person 1 whole English muffin per person 1 slice of sandwich style cheese per person (example: American cheese) 1 tub soft margarine or 1 stick margarine, softened 1 jar of jam/jelly Spray vegetable coating for cans. (if using aerosol can spray-spray cans at home if using pump spray-cans can be sprayed at camp) water |
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| At Home Prep: | see note about spraying cans. | ||
| In Camp Prep / Cooking Instructions: | start charcoal fire; spray cans if not sprayed prior to camp Place sausages in bottom with 1 Tablespoon of water. Break egg over sausages and water. Cover well with foil and bake in coals for 15-30 minutes. Check to see when eggs are done. While cooking eggs and sausages , butter and heat split muffins on stick or grill. Place slice of cheese on hot muffin and contents from the tuna can. Place jam/jelly on other half of muffin if desired and place on top of eggs & sausages. |
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| Serving Suggestions: | None | ||
| Comments: | None | ||
| Contributed by: | Kathy Stephan Northwest Georgia GSC Jonesboro, Georgia |
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| Egg on a Rock | |||
| Preparation Method: | Fire | ||
| Serves: | 1 | ||
| Non-Food Items Needed: | Flat rock | ||
| Food Items Needed: | 1 egg | ||
| At Home Prep: | None | ||
| In Camp Prep / Cooking Instructions: | Choose a clean, flat rock. Heat in fire for ten minutes. Remove rock carefully to a level spot with stick or tongs, crack egg onto rock, and cook until done, about two minutes. | ||
| Serving Suggestions: | None | ||
| Comments: | None | ||
| Contributed by: | Sandy Garrett Master Trainer Girl Scouts of Southeastern Pennsylvania |
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| Eggs In A Nest | |||
| Preparation Method: | Fire or Tin Can Stove | ||
| Serves: | |||
| Non-Food Items Needed: | Tin Can Stoves Charcoal Briquettes or Buddy Burners Tin Foil Fire Starters Matches Spatula (Flipper) Oven Mitts Water (to douse fire) |
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| Food Items Needed: | Bread Butter/Margarine Eggs |
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| At Home Prep: | None | ||
| In Camp Prep / Cooking Instructions: | Light buddy burners or charcoal in proper clearing. Once heat source is going well, cover with tin can stove. Lay 1 piece of heavy duty foil on top of stove. Butter outside of 1 slice of bread. With knife or Circular cookie cutter cut a 3" circle out of the centre of the bread. Lay bread, butter side down on piece of foil on stove. Crack 1 egg into the middle of the hole. Cook until egg is done to desired consistency. You may cover loosely with another piece of foil to cook the egg faster. |
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| Serving Suggestions: | Serve with bacon, sausage or fresh fruit. | ||
| Comments: | Warning - most Guides (9 - 12 years old) will want 2 or maybe even 3 (not allowed in my unit). | ||
| Contributed by: | Tracey Hogg - Guide & Spark Guider, District Commissioner & Provincial Archivist for New Brunswick Council - Girl Guides of Canada-Guide du Canada |
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| Eggy Bread | |||
| Preparation Method: | Wood Fire, or gas stove (or any other heat source that will allow you to fry over it!) | ||
| Serves: | can be adapted to any number, but quantities given feed about 2 patrols of Guides! (10 - 12 people) | ||
| Non-Food Items Needed: | Mixing Bowl Fork or whisk Frying Pan Plate Oven gloves etc. Fish slice (spatula? for turning in the pan) |
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| Food Items Needed: | 6 eggs 1/2 cup (approx) of milk salt & pepper (optional) 1 loaf of thinly sliced bread (white works best, but you can use brown - granary or whole grain is not so good) Fat for frying |
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| At Home Prep: | None | ||
| In Camp Prep / Cooking Instructions: | Crack eggs into the mixing bowl, whisk up with a fork or whisk till frothy, add milk & seasoning (like preparing scrambled eggs!) Dip slices of bread into the egg mixture (don't leave in too long or it will be impossible to lift out! Stack the soaked slices on the plate while you do the rest. Heat the fat/oil in the frying pan over your heat source & fry each slice till nicely golden on each side. |
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| Serving Suggestions: | Serve on a plate with the rest of a cooked breakfast (bacon, sausage, baked beans etc.) & ketchup! | ||
| Comments: | A traditional UK camp breakfast we serve with bacon or sausages and baked beans! This is a really traditional camp breakfast - I have tried making it at home & while it is OK, the taste is not the same without the wood smoke! |
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| Contributed by: | Lucy Roberts Guide Guider - 1st Tamworth Guides & Division Young Leader Guider, Tamworth, Staffordshire, England |
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| French Toast | |||
| Preparation Method: | Stove | ||
| Serves: | This would make 2-3 pieces of French Toast, enough for 1 person, but could easily be doubled or tripled. | ||
| Non-Food Items Needed: | fry pan spatula bowl |
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| Food Items Needed: | 1 egg per person milk cinnamon nutmeg vanilla maple syrup powdered sugar |
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| At Home Prep: | None | ||
| In Camp Prep / Cooking Instructions: | Mix 1 egg, a little milk, cinnamon, nutmeg, dash of vanilla. Dip both sides of bread into mix. Fry in an heated, oiled pan, or on top of a greased buddy burner. |
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| Serving Suggestions: | Serve with maple syrup or powdered sugar (confectioner's or 10x sugar) or granulated sugar or cinnamon sugar (sugar and cinnamon mixed-I think it's 1 cup sugar to 1 Tablespoon cinnamon) | ||
| Comments: | I use sandwich sliced bread, but this is also done with thick sliced French bread, you just need to soak that a little longer before you cook it. | ||
| Contributed by: | Sally Garnaat Tucson, Arizona 85721 |
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| Funnel Cakes | |||
| Preparation Method: | Stove | ||
| Serves: | Makes 2 dozen small or 6-7 eight-inch funnel cakes. | ||
| Non-Food Items Needed: | Cast iron skillet plastic funnel with about 1/2" opening plastic jug with lid (rinsed-out milk carton works great) candy thermometer tongs (for turning) |
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| Food Items Needed: | 3 eggs 2 cups milk 1/3 cup sugar 3-4 cups flour 1/2 teaspoon salt 1 Tablespoon baking powder Vegetable oil (enough to fill skillet within a half-inch of top) Toppings: powdered sugar; cinnamon/sugar mix; syrup |
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| At Home Prep: | Beat eggs, add sugar & milk. Mix well. Sift together half of the flour with salt and baking powder. Add to mixture and beat until smooth. Add only enough flour to make fairly thick but still pourable batter (this is hard to describe, you really have to experience it). Batter should be thin enough to run through funnel. Pour batter into jug, close up and keep cool till ready to use. |
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| In Camp Prep / Cooking Instructions: | Heat oil to 375 degrees. Block funnel hole with finger and fill with batter. Using swirling motion, drop batter into hot oil. Use your finger to control the flow, and when you're done just set funnel in top of jug. Cook 2-3 minutes till golden brown, flip over and cook another 2-3 minutes. Remove & drain on paper towels. |
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| Serving Suggestions: | Sprinkle with topping of choice or pour syrup over top if using for breakfast. | ||
| Comments: | They stay hot a long time, but they will lose their crispness if you wait too long before serving. I also like to give my oil a minute or two between batches to give it time to heat up again (oil that is too cool can lead to greasy funnel cakes). | ||
| Contributed by: | Sue Moore Junior troop 366 Frontier GSC Las Vegas, NV |
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| Jungle Breakfast | |||
| Preparation Method: | No Cooking | ||
| Serves: | as many as you prepare for | ||
| Non-Food Items Needed: | sandwich size plastic Baggie string |
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| Food Items Needed: | Individual cereal boxes breakfast pastries (we use small donuts & pop tarts) fresh fruit (bananas, apples, oranges) milk (to go with the cereal) |
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| At Home Prep: | None | ||
| In Camp Prep / Cooking Instructions: | Items that need to be separated for better distribution (breakfast pastries) are placed in plastic Baggie. Food items are "hidden" in the trees and shrubbery near the camp site. String is used to tie fruit and Baggie off of branches. The troop is assembled in the dining area, grace is said, the troop is instructed to find their breakfast. For example, each girl is to find 1 box of cereal, 1 Baggie of pastries, and 1 fruit item. |
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| Serving Suggestions: | Have their place settings set up before the breakfast search. | ||
| Comments: | Our Brownie troop asks for this meal on every campout. Just like at Easter, they love to find things In my SU, some leaders use Jungle Breakfast (we call it "Monkey Breakfast") to teach trial signs. The girls have to follow trails signs to find the different parts of their breakfast. |
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| Contributed by: | Anonymous |
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| Little Nothings | |||
| Preparation Method: | Propane stove | ||
| Serves: | |||
| Non-Food Items Needed: | propane stove frying pan spatula |
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| Food Items Needed: | cooking oil white sliced bread grape or other jelly pancake batter mix confectioner's (aka icing) sugar |
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| At Home Prep: | cut crusts off bread spread with jelly roll up, wrap individually in foil and freeze overnight (this keeps rolls rolled!) There is no need to keep them frozen at camp, chilled is fine, they will stay rolled. |
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| In Camp Prep/ Cooking Instructions: |
Make batter mix according to packet directions. (tip: ready to mix pancake batters that come in shakable container and only need water are easiest) Unwrap |
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| Serving Suggestions: | Serve | ||
| Comments: | |||
| Contributed by: | Anne, GS troop 49, Tampa, Florida. |
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| Muffins | |||
| Preparation Method: | Dutch Oven | ||
| Serves: | 16 - 20 | ||
| Non-Food Items Needed: | Dutch oven bowl spoon measuring cups/spoons |
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| Food Items Needed: | 3 cups biscuit mix 1/4 cup sugar 1 egg 1 cup water |
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| At Home Prep: | None | ||
| In Camp Prep / Cooking Instructions: | mix together biscuit mix, sugar, egg and water Divide up into paper cupcake cups. Bake at 350 deg F (3 coals on bottom, 7 coals on top) for 20-25 mins. These are bland as prepared, you may choose to add apple pieces, banana chips, chocolate chips, raisins, dried blueberries, etc. for flavoring. |
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| Serving Suggestions: | None | ||
| Comments: | None | ||
| Contributed by: | Kathy, Leader, Brownie Troop 487 Montachusett GSC Central Massachusetts |
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| © 1997 - 2004 Merrill E. Grayson All rights reserved |