 |
WAGGGS-L |
| Breakfast | Lunch | Snacks | Appetizers | Salad | Supper | Vegetables | Bread | Dessert | Drinks |
|
| Autumn Soup | |||
| Preparation Method: | Dutch Oven | ||
| Serves: | Lots | ||
| Non-Food Items Needed: | Large dutch oven Ziploc bags (gallon-size) |
||
| Food Items Needed: | Potatoes - 2 cups diced carrots - 2 cups diced Celery - 2 cups diced Onion - 2 cups diced Large can Tomatoes Supreme 1 medium can tomato sauce bay leaves - 2 basil - 1/4 tsp, crushed salt - 1 tsp pepper - 1/2 tsp lean ground beef - 2 pounds water |
||
| At Home Prep: | Brown ground beef, drain, cool, add bay leaves, basil, salt, and pepper, put in Ziploc. Dice veggies and combine in another Ziploc. | ||
| In Camp Prep/ Cooking Instructions: |
Put everything in large dutch oven; add water to cover. Put lid on, add coals to make 325 degrees and cook about 4 hours. OR Can cook ahead of time, cool, put in Ziploc and just reheat at camp. In other words it tastes even better the second day. | ||
| Serving Suggestions: | |||
| Comments: | Also works great as one-pot meal on propane stove, if you don't mind using 4-hours-worth of propane. | ||
| Contributed by: | Sue Moore Junior troop #366 Frontier GSC Las Vegas, Nevada |
|
| Beef Fajitas | |||
| Preparation Method: | charcoal fire with grill | ||
| Serves: | Adjust quantities to number of people and size of appetites | ||
| Non-Food Items Needed: | tongs | ||
| Food Items Needed: | Beef, skirt steak, usually 1 - 1 1/2 lbs. Lime juice, 1/2 c. bottled, or juice of 2 fresh limes Flour tortillas, usually 2 per girl, 3 for heartier appetites. Picante sauce, Pace of course, we prefer hot variety Any or all or the following add ons: Chopped tomatoes Shredded lettuce Shredded cheese, cheddar or monterey jack Sour cream Salt |
||
| At Home Prep: | Cut skirt steak in 1/2 inch slices and place in zippered plastic bag with the lime juice. Beef may be semi-frozen before slicing. Marinading is very important, at least 6 hours, more if fine. Keep refrigerated, or in ice chest. | ||
| In Camp Prep / Cooking Instructions: | Cook steak strips over hot charcoal fire, use grill about 2 inches above coals. Cook well, but not dry. Takes a minute or two or each side. Wrap tortillas in foil and warm. Or on cast iron griddle, heat them about 8 seconds on each side. |
||
| Serving Suggestions: | Place a couple steak strips in flour tortilla. Each person adds their choice of add ons. | ||
| Comments: | Lemon juice may NOT be substituted. A sprinkle of salt added to cooked strips is great. Chicken breast can also be used in this way. Takes a little more cooking time, and then remove meat from bone and slice. To round out meal: Instead of offering lettuce and tomato, make a salad. Ranch style beans are also great with this. |
||
| Contributed by: | Lela Arnes San Jacinto Council Houston, Texas |
|
| BuKooKee (shish-kabob) | |||
| Preparation Method: | fire | ||
| Serves: | expandable | ||
| Non-Food Items Needed: | bamboo skewers (soaked in water 1 hour) or long hot dog cooking sticks Ziploc type plastic bags knives |
||
| Food Items Needed: | Marinating sauce: 1/4 cup soy sauce 2 T sugar 1 T oil black pepper 3 green onions minced 2 cloves garlic, minced. For one serving: handful beef or chicken pieces, the right size for putting on a skewer 1 cup of bite-sized vegetables (zucchini, peppers, onion, mushrooms, pre-cooked carrots, 1/4 ears of corn, whatever else you like) |
||
| At Home Prep: | Cut everything into bite-sized pieces. Mix marinating sauce (it goes a long way). Put everything into a large Ziploc type bag. Seal, keep cold. It needs to marinate at least 30 minutes, but can be overnight. |
||
| In Camp Prep / Cooking Instructions: | If you haven't marinated it at home, do it now, leaving at least 30 minutes. Then string the ingredients on skewer. Cook over coals or fire until meat is done. |
||
| Serving Suggestions: | This is great wrapped up in pita bread or crusty bread. You can save time by tossing it all (sauce, too) into a large pot and cook, stirring until done. | ||
| Comments: | |||
| Contributed by: | Deb Totem Council |
|
| Camp Fire Dinners | |||
| Preparation Method: | Hot coals, grill, oven | ||
| Serves: | 1 | ||
| Non-Food Items Needed: | Heavy-Duty Aluminum Foil tongs/pot holders can opener |
||
| Food Items Needed: | Ground Chuck pattie (usually 1/4 or 1/3 pound) potatoes sliced in medium slice's carrots sliced onion sliced (or garlic) any other veggie you wish butter (or cream of mushroom,cream of chicken concentrate) salt/pepper |
||
| At Home Prep: | |||
| In Camp Prep/ Cooking Instructions: |
place the ground chuck patty in the bottom of foil sheet, (sheet's should be about 12x12 or larger)then place the potatoes,carrots,veggie and butter or soup and salt and pepper and onion (or garlic) on top of it all. Fold the foil from the top in about 1/4 in. folds, and work your way down to the top of the food, leaving a little bit of room for steam to expand the bag. And then fold sides up the same way. Be sure to leave room for expansion so the steam will help cook the potatoes and carrots. Start cooking with the meat side down for about 10 min. depending on the temp. and rotate on ALL 4 sides for about 7-10 min. each | ||
| Serving Suggestions: | |||
| Comments: | BE VERY CAREFUL when opening the bags, the steam is VERY HOT! | ||
| Contributed by: | David and Kelly Rorrer Brownie Troop 232 Barberton, Ohio |
|
| Cheesey Chicken | |||
| Preparation Method: | Wood or charcoal & foil, or casserole at home | ||
| Serves: | Not given | ||
| Non-Food Items Needed: | Bowl or large Ziploc Serving spoon Can opener Extra heavy duty foil |
||
| Food Items Needed: | 24 half chicken breasts 3 cans cream of chicken soup (or cream of mushroom or such) milk Minute rice Parmesan cheese |
||
| At Home Prep: | None | ||
| In Camp Prep/ Cooking Instructions: |
Build a large wood fire. Let the fuel burn to coals. Put a strong grill on it. Mix 3 cans soup, 3 cans milk, and 3 cans rice. Put chicken, bones down, on foil, a big spoon of rice stuff on top, sprinkle with cheese, and seal. Cook 45 min. Don't turn. Or cook over charcoal (you'll have to add briquettes part way through) or in a 375 degree oven or all together in a covered casserole. |
||
| Serving Suggestions: | Don't substitute other chicken parts on an open fire because the bones are meant to burn. | ||
| Comments: | |||
| Contributed by: | Sandy Garrett Master Trainer Girl Scouts of Southeastern Pennsylvania |
|
| Chicken Foil Packs | |||
| Preparation Method: | Fire | ||
| Serves: | Not Given | ||
| Non-Food Items Needed: | Foil Knife |
||
| Food Items Needed: | Chicken (boneless, skinless chicken breasts) Carrots Potatoes Onions Cabbage Leaves |
||
| At Home Prep: | |||
| In Camp Prep / Cooking Instructions: | Use heavy weight foil or double thickness light weight foil, one square per person. Lay foil out, place cabbage leaves on foil (helps prevent food from burning/sticking). Put chicken breast, then vegetables, wrap with "drug store fold", cook ON coals for 30 to 60 minutes depending on size of chicken pieces. Food can be pre cooked for shorter cooking time. | ||
| Serving Suggestions: | |||
| Comments: | I like individual "packets", this way the girls can fix their own, add what they want, and serve themselves, observing safety rules of course. | ||
| Contributed by: | Vicki Saldana Lone Star Council Austin, Texas |
|
| Chicken Stuffed With Charcoal | |||
| Preparation Method: | Charcoal Fire | ||
| Serves: | 4 to 6+ (this all depends on the size of the appetites) | ||
| Non-Food Items Needed: | heavy duty aluminum foil tongs oven mitts |
||
| Food Items Needed: | whole chicken - rinse out cavity butter or margarine |
||
| At Home Prep: | |||
| In Camp Prep / Cooking Instructions: | Start charcoal fire and allow briquettes to become gray. Using oven mitts and tongs, place approximately 4-5 briquettes on a piece of heavy-duty aluminum foil and wrap securely using a drug store wrap. Wrap coals in a second piece of foil, placing seams on opposite sides of the packet. Place coals into the cavity of the chicken. (This works best with two people. One person holds the chicken open by the legs while the second person inserts the foil wrapped coals.) Place chicken on a large piece of foil and place pats of butter or margarine on the skin. This adds flavor and helps keep the chicken to the foil. Wrap chicken securely in foil and then wrap securely in a second piece of foil, being sure to place the seam on the opposite side of the chicken. It is important to wrap the chicken securely in order to keep the juices in. Place chicken directly on the embers. Pile more embers around and on top of the chicken. Allow to cook for approximately 1 1/2 hours, turning the chicken over half way through the cooking time and adding more briquettes as needed. |
||
| Serving Suggestions: | For a no-fuss dinner, wrap potatoes in foil and bake along with the chicken in the embers. You can also cut up fresh carrots or green beans, dot with butter; wrap in foil and cook on the embers until tender. Either turn often or place them on a rack over the embers. Fresh zucchini is excellent - just slice, dot with butter, sprinkle on garlic salt and wrap in foil. Add ember baked apples for dessert and you have a delicious dinner with no fuss and very little clean up. | ||
| Comments: | This is probably not a politically correct dinner (all that foil) but every once in a while we're worth it. This is an all-time favorite with everyone! | ||
| Contributed by: | Cadette - Senior Girl Scout Group 3033 in Arcade, NY, USA courtesy of Donna Haggerty Girl Scouts of Genesee Valley, Inc |
|
| Chicken Thing | |||
| Preparation Method: | sauté | ||
| Serves: | 4-6 for each chicken breast used | ||
| Non-Food Items Needed: | Cooking surface (we used a Coleman stove) Large fry pan Sharp knife (or have butcher dice the chicken) Spatula Stirring/serving spoon Can opener Pot if using rice for holder Place settings (this is not finger food) |
||
| Food Items Needed: | 1 or 2 split, boned, skinned chicken breasts, cubed 3 or 4 long stalks of celery, with leaves, chopped 1 can condensed cream-of-mushroom,-celery,-chicken soup 1/2 soup can water Crisco or other no-taste shortening (optional) Parsley flakes or paprika Chicken Thing holder (see below) OPTIONAL (not usually used on trips): Mushrooms (better freshly sautéd, but canned are OK) Snow or edible pod peas Tiny green peas Sliced water chestnuts Bamboo shoots Bean sprouts Chopped red and/or green peppers Pimentos |
||
| At Home Prep: | Melt shortening in skillet until hot. Stir-fry chicken. When chicken is half-done, add chopped celery. Keep stirring now and then. When chicken has become white and firm and a little brown around the edges, add soup, which has been stirred in the can until smooth, and ½ to 1 can of water to thin the soup-sauce as much as you like. If desired, add parsley or paprika. Simmer gently about ten minutes, and serve on cooked brown or white rice, toast cups, home- or ready-made biscuits, or any other suitable Chicken Thing holder. Company version: Besides the parsley and/or paprika, add one, some, or all of the optional ingredients. Of course they add to the volume. |
||
| In Camp Prep/ Cooking Instructions: |
Same as at home, except for using a different stove. | ||
| Serving Suggestions: | Spoon Chicken Thing over Chicken Thing holder; eat. We usually had a salad or carrot and celery sticks with it. | ||
| Comments: | Basic recipe invented by my Camp Fire group in the 70s and used on all our travels. We made it on the first night out, since chicken does not last more than a couple of days in an ice chest. All amounts are adjustable; it is practically impossible to ruin this recipe, although I suppose you could burn something. | ||
| Contributed by: | Arlene Perry, Leader, Senior Girl Scout Troop 337, Glen Ellyn, Illinois |
|
| Dogs in a Blanket | |||
| Preparation Method: | Charcoal/wood fire that is at the coal stage | ||
| Serves: | 8 | ||
| Non-Food Items Needed: | Long thin sticks/skewers fork |
||
| Food Items Needed: | Hot dogs Crescent Roll dough |
||
| At Home Prep: | None | ||
| In Camp Prep / Cooking Instructions: | Start the fire and allow all the flames to die down, and the coals get hot. Wrap each hot dog in a Crescent roll sheet, sealing the ends. Slip the hot dog on to the skewer length wise. Cook slowly over the coals until the roll is golden brown. Turn the hot dog frequently. |
||
| Serving Suggestions: | Serve these with the traditional condiments if desired. But the girls of Junior Troop 401 enjoy them as is, no condiments. | ||
| Comments: | None | ||
| Contributed by: | Lynn Whited Junior Program Consultant / Communications Coordinator Junior Troop 401 / High Adventure Interest Group 1350 Seven Lakes Girl Scout Council, central New York |
|
| Dutch oven dinner | |||
| Preparation Method: | Dutch oven. | ||
| Serves: | 6-8 | ||
| Non-Food Items Needed: | Dutch oven long spoon to stir knives can opener |
||
| Food Items Needed: | 3-4 large baking potatoes 1 lb Italian-type sausage 1 chicken (cut up) 2 cloves garlic 2 onions, cut in quarters 2 cans stewed or whole tomatoes Rice or pasta. |
||
| At Home Prep: | Cut up chicken. Keep everything cold! | ||
| In Camp Prep / Cooking Instructions: | Layer: onions, sausage, chicken, potatoes, garlic, pour tomatoes with juice on top. Cook about 2 hours in medium heat Dutch oven |
||
| Serving Suggestions: | Serve over rice or pasta. Messy; don't use paper plates | ||
| Comments: | None | ||
| Contributed by: | Deb Totem Council |
|
| Dutch Oven Pizza | |||
| Preparation Method: | Dutch Oven | ||
| Serves: | depends on size of Dutch Oven | ||
| Non-Food Items Needed: | Dutch Oven mitts lid lifter |
||
| Food Items Needed: | Food items: 1 loaf frozen bread dough 2 cups grated Mozzarella cheese 1 pkg. Pre- sliced pepperoni or 1 lb. cooked Italian Sausage cooking oil 1 jar pizza sauce 1/2 medium onion 1/2 chopped green pepper |
||
| At Home Prep: | Grate cheese, chop vegetables and cook sausage | ||
| In Camp Prep / Cooking Instructions: | Let bread thaw and partially rise. Oil dutch oven, bottom and sides press risen dough to cover entire bottom. Pour and spread sauce evenly over dough, leaving edges clear. Sprinkle on cheese, add meat and vegetables Place covered oven over coals and cover lid with coals needed for med/hot (approx. 400 degrees) Bake for 30-40 minutes, checking every 10 minutes for doneness |
||
| Serving Suggestions: | |||
| Comments: | |||
| Contributed by: | Ann Hart Cadette Troop 923 & Junior Troop 783 Tres Condados GSC, California |
|
| Dutch oven spaghetti | |||
| Preparation Method: | Dutch Oven | ||
| Serves: | 8-10 | ||
| Non-Food Items Needed: | Dutch oven Large spoon to stir 1/4 tsp. measuring spoon 1 cup measuring cup Knife to prepare vegetables Hot pads |
||
| Food Items Needed: | 2 lbs. ground beef 1 cup chopped onion 2 - 2 oz. cans mushrooms 1 cup chopped celery salt and pepper to taste 1/4 tsp. garlic salt 1 - 28 oz. can tomatoes 2 - 8 oz. cans tomato sauce 8 oz. spaghetti 1 oz. grated Parmesan cheese |
||
| At Home Prep: | |||
| In Camp Prep / Cooking Instructions: | Start charcoal. Peel onion and chop. Wash and dice celery. Brown ground beef, and onion. When done add mushroom,seasonings, tomatoes, and tomato sauce. Blend well. Place lid on dutch oven and cover with hot coals. Cook 1/2 hour. Add spaghetti and stir well. Replace lid and cook until done. | ||
| Serving Suggestions: | |||
| Comments: | Watch...more water may have to be added as the spaghetti cooks. | ||
| Contributed by: | Ginger Schneider "Sundance" GSC of River Trails Junior Troop 523 Lewiston, Mn |
|
| © 1997 - 2004 Merrill E. Grayson All rights reserved |