Duties of the Assistant Patrol Leader

"So, I'm the APL. What do I do now?"

Instructions for the new APL and his parent(s).

Congratulations on being chosen as the assistant patrol leader (APL) for your patrol. One of the more   jobs of this position is to plan the menu and shop for  each outing. You should plan the menu with your patrol whenever  possible, and then have the menu approved by the grubmaster.

The grubmaster will check the menu to see if you have  followed the guidelines and taken into account any special requirements for the outing, e.g., if we are away from camp at meal time. The grubmaster will then give you a count of how many in your patrol will be going on the outing, and will give you enough money to shop for your supplies.

Each patrol has a cooler and dry goods box assigned to them for transporting the foodstuff. It is your responsibility to use these and to make sure that they stay clean. You should bring the menu, supplies, receipts, and change to  the departure site, or arrange for someone else to do so if you are  not attending the outing. It is also your responsibility to make sure that your patrol box is kept clean. You do not have to do the cleaning, or cooking, but you do have to insure that the jobs get  done. See your junior assistant grubmaster or grubmaster if you need any help! We're here to help you eat well!

An Assistant Patrol Leader is

Trustworthy- He gets the food and menus  to the campout.
Loyal- He puts his Patrol before friends.
Helpful- He trains other scouts to cook and  shop.
Friendly- He welcomes guests to his Patrol's table.
Courteous- He uses good table manners to set an  example.
Kind- He considers the likes and dislikes of his patrol  when planning.
Obedient- He follows troop rules for shopping and  cooking.
Cheerful- He isn't grumpy when making  breakfast.
Thrifty- He uses coupons, sales, surplus.
Brave- He will actually try the recipes provided here.
Clean- He makes sure the stove, pots, pans,  and utensils are sanitized
Reverent- He remembers to have Grace said  before meals.


 

Tenderfoot - On a campout, assist in preparing and cooking one of your patrol's meals. Tell why it is important for each patrol member to share in the meal preparation and cleanup, and explain the importance of eating  together.

Demonstrate the Heimlich maneuver (its not cooking,  but if you're eating you should know it).

Second Class- Discuss when it is appropriate to use a cooking fire and  a lightweight stove. Discuss the safety procedures for using both. Demonstrate how to start a fire and a lightweight stove. On one  campout, plan and cook over an open fire one hot breakfast or lunch for yourself, selecting foods from the four basic food groups. Explain the importance of good nutrition. Tell how to transport, store, and prepare the foods you selected.

First  Class- Help plan a patrol menu for one campout -- including one breakfast, lunch and dinner -- that requires cooking. Tell how the  menu includes the four basic food groups and meets nutritional  needs. Using this menu, make a list showing the cost and food  amounts needed to feed three or more boys and secure the ingredients. Tell which pans, utensils, and other gear will be needed to cook and serve these meals. Explain the procedures to follow in the safe handling and storage of fresh meats, dairy products, eggs, vegetables, and other perishable food products. Tell how to properly dispose of camp garbage, plastic containers, and  other rubbish. On one campout, serve as your patrol's cook. Supervise your assistant(s) in using a stove or building a cooking fire. Prepare the breakfast, lunch and dinner you planned. Lead your patrol in saying grace at the meals and supervise  cleanup.

Star, Life and Eagle- These ranks require you  to hold a leadership position within the troop. One such position is the Junior Assistant Grubmaster (JAGM) or Food Guide. This position  will fill the troop's requirement for leadership, but check with the Eagle coordinator to see if this service fulfills the Eagle  requirement.

Safety With Cooking and Winter Survival Tips

Keep foods cooler than 40 degrees or warmer  than 140 degrees

Keep synthetic materials (e.g., polar  fleece) away from heat and flames.

Charcoal is hotter than  propane and more useful for winter cooking

Build meals around a one pot Dutch oven meal

Stay at a distance from the  campfire and eat high calorie food often! The fire within will keep you warm!

Use rubber gloves when washing dishes in winter.



 

How Much to Buy and  Cook?

Each person in charge of the patrol's food will be given a count of how many people from their  patrol will be attending the outing. This will determine how much to buy. The amount budgeted for each person for the entire weekend will determine how much can be spent for the patrol. The grubmaster will  give you this money prior to the outing. You are encouraged to shop  the sales, use coupons and buy generics. You are expected to give the grubmaster your receipts  and any change after you have shopped.

Nutrition Labels-  These labels include the number of servings in a package. This is extremely useful to figure out how much to buy. For example, they  indicate how many cookies are in a package, how many slices of bread  are in a loaf, and how many slices of bacon are in a  package

Salad Bar- A salad bar is available at most larger grocery stores. This provides an economical way to buy small  quantities of fresh chopped vegetables such as lettuce, peppers,  celery and onions.

 

Duties and Guidelines

The assistant  patrol leader (APL) will prepare the menu in consultation with his  patrol. He will get it approved by the grubmaster before buying  supplies. He does not have to cook all the meals. He can request volunteers, or he can assign meals to others as long as he informs  the patrol leader (he makes the duty roster).

The APL is responsible for making sure that the food gets to the departure  site, and that the patrol box, food box, and cooler are kept clean & neat. This applies whether or not he personally goes on the  outing!

Troop 23 has established the following guidelines for menu planning. The guidelines were selected to help scouts develop their cooking skills, to help them feel proud about their meals, to encourage healthy eating habits, and to stick to a budget.

Hot dogs and hamburgers are strongly discouraged.  They will only be allowed if a special recipe or cooking technique  is used. Soda/pop will only be allowed at one meal. The use of prepared foods are discouraged unless several items are combined to  make one dish. Friday night's snack should be easy, Saturday night's  snack should be cooked or more involved. Chips are expensive, so  they should not be used too often.

 

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Recipes

Applesauce

6 apples, peeled cored and cut into chunks
1/2 cup water
4 tbs. brown sugar
1 tsp  cinnamon
1/2 tsp nutmeg

In a pot over medium flame, cook apples in water until they fall apart. Remove from heat and stir to  make sauce. Add sugar and spices.

Baked Apples

1 apple per  person
aluminum foil
raisins
brown sugar
cinnamon
hot  coals Core apple. Place on square of foil. Fill hole with raisins,  brown sugar & cinnamon. Wrap foil around apple. Bake in coals or Dutch oven for 20 min. For a special treat add caramel candy or cinnamon candies to the hole.

Baked Eggs and Bread (Serves 6)

9 eggs
2 cups cheese
2 cups milk
1/2 loaf of bread
seasoning (mustard,  salt, pepper)

Mix eggs, milk and seasonings in a bowl. Break the bread into pieces and place in a Dutch oven. Pour eggs over the  bread. Spread cheese over the bread. Mix thoroughly. Let stand  overnight at cool temperature. Bake until firm (about 1 hour). This dish works best when it is prepared the night before breakfast. This is best done in the Fall and Winter where evening temperatures are expected to be cool.

Baked Rotini (serves 6)
R. Hamann

1 lb tri-color rotini
1/2 lb ricotta cheese
1 lb grated mozzarella cheese
1/2 lb romano cheese
2  cups marinara sauce
Cook rotini in boiling water until done. Drain and rinse with cold water.Mix ricotta, romano and 1/2 of  mozzarella cheese. Mix with sauce and rotini. Put into Dutch oven and bake 20 minutes. Sprinkle top with remaining mozzarella. Bake 20 minutes more.

Banana Boats

1 banana per person
chocolate chips or chocolate bars
mini or full size  marshmallows
foil
hot coals

Slice banana peel open the long way & pull the peel open. Cut a wedge-shaped slice out of the center of the banana. Place mini marshmallows and chocolate  chips in the cut out area put the peel back in place and wrap banana in foil. Place in coals with top side up cook about 10 minutes (5 min. per side).

Instead of chocolate chips and mini  marshmallows, try using pieces of a chocolate bar to wedge full size marshmallows into the banana.

Banana Cobbler- a tasty "stick to your ribs" dessert

1 box yellow cake mix
1 lb. brown  sugar
1/2 lb margarine
5 lbs bananas
3 tbs sugar
1 tbs  cinnamon


Heat Dutch oven and cover with coals for 15  minutes. Slice bananas lengthwise and set aside. Prepare cake mix, with or without eggs, and set aside. Remove oven from coals and melt margarine in the bottom. Mix in brown sugar. Add bananas and sauté  for three minutes over coals. Pour cake mixture over bananas. Fold banana/sugar mixture up over cake mixture a few times. Sprinkle with sugar and cinnamon. Bake 10 minutes with coals only on bottom. Bake  25 minutes more with coals on top and bottom.

Beef Stew and Dumplings

1/2 lb. stew meat in 1" cubes
1 cup flour
2-3 tbs oil
2 cups water
2  medium potatoes, cubed with skin on
medium onion cut in  chunks
2 carrots cut in chunks
salt and pepper to taste
1  bay leaf
1 tsp Worcestershire sauce
celery seed to taste
1  egg, beaten

Place flour and meat in bowl. Heat Dutch oven and  add oil. Brown the floured meat and save the left over flour. Add water to the pot and scrape it with spoon. Add all other ingredients  except egg and flour, simmer 30 minutes. Add some water and oil to the left over flour. Mix into a sticky dough. With an oiled spoon  drop dough into pot, cover and cook 5 more minutes.

Black Forest Cobbler

1 box chocolate  cake mix
1 cup water
2 cans (16 oz each) cherries (drained, but save 1/4 cup)
1 cup chopped nuts

Mix cake mix and water in bowl. Pour into greased Dutch oven. Top with cherries.  Sprinkle with nuts. Sprinkle with cherry liquid. Bake with 8 coals under and 17 coals on top. ake until crust is set, 45 - 60  min.

Bread-Dutch Oven Loaf

3 cups bisquick
1 can soda (7 up, ginger ale, cola)
1 tbs sugar
1  tbs oil

Mix all ingredients well. Pour into greased Dutch  oven that is lightly coated with flour. Bake until golden brown (about 30 minutes, coals on top and bottom). For special breads add cheese or onion, or season with garlic and oregano.

 

Breakfast Burritos

1 dozen eggs
1/2  cup milk or water
1 package tortilla shells
1 pound ground meat
2 cups shredded cheese
onions, peppers, salsa

Mix  eggs and milk or water. Scramble the mixture in a hot greased skillet. Warm up vegetables in a pot or skillet. Warm up tortillas in a skillet or a Dutch oven lid (a few minutes each). Have each  scout take a tortilla and fix their own burrito.

 

Breakfast Burritos: (30 servings)

1  pound "Chorizo" (mexican sausage)
canned potatoes- equivalent of ~ 10 potatoes
3 large onions- equivalent of 2 cups chopped
6  large sweet peppers- equivalent of 2 cups chopped
3 cans (4 oz each) diced green chiles
30 10-inch flour tortillas
30 eggs
2 cups shredded Monterey Jack cheese
1 tsp salt
1/2  tsp pepper
margarine (for frying)
4 medium tomatoes
Salsa  for 30 (some mild/ med/ hot)

Heat Dutch Oven (to warm up  tortillas). Cook sausage in skillet till browned. In separate skillet cook potatoes, onion, peppers, ~10 minutes. Stack tortillas, wrap in foil, place in hot dutch oven to warm. In separate pot beat  eggs, then add cheese, salt, pepper. Cook egg mixture in dutch oven or skillet until eggs are cooked but still moist. Spoon meat,  potatoes, eggs, and chopped tomato onto tortillas and fold. Serve  right away or place in dutch oven to warm and store. Serve with salsa and refried beans.

 

Caldo de Queso (Cheese Soup)- Grace's

3  large tomatoes (diced)
4 cans green chiles (stings)
3 onions-  chopped
6 quarts broth or water (couple large cans broth and water)
3 small cans tomato sauce
6 potatoes- diced
cilantro (handful)
2 lbs monterey jack cheese

Saute tomato, chiles,  onion. Add broth/water and tomato sauce. Bring to boil. Add potato,  cilantro. Simmer until potaoes are tender (15-20 min). Add cheese 5 min before serving.

 

Campfire Stew (Basic recipe - 6 servings)

1 Large Dutch oven.
3 pounds, ground beef
3  cans vegetable beef soup
2 cans "new" potatoes (whole or  sliced)
1 can Veg-All (vegetables)
1 small can tomato paste (optional)
1 10oz Hungry Jack flaky biscuits

OPTIONS

1 green pepper seeded and sliced into  1" strips
1 chopped good sized onion

 

Brown beef in open oven, drain grease Add everything except the biscuits Cook in covered oven until warm. Stir as necessary Cook until bubbly Separate dough into 10 biscuits Put biscuits over stew mixture Bake 20-30 minutes in closed oven with charcoal, top and bottom until biscuits are golden brown. (Bottom of bread will absorb chili juices) Charcoal = 7-8 for bottom…10-14 on top

Baked Chicken & Rice (serves 6-8)

2  cups rice
6-8 chicken breasts
2 pkg dry onion soup mix
2  cans chicken broth
2 cans cream of mushroom soup
2 cans water

Put rice in Dutch oven. Place chicken on top. Sprinkle onion soup mix on top. Premix broth, mushroom soup, and water; pour over chicken. Cover and bake until chicken is done (about 1 hour, equal coals on top and bottom)

 

Instant Chicken & Rice (serves 8-10)

3 cans of assorted cream soup
4 cups of  water
1 small box of minute rice
3 cans chunk chicken
1  cans vegetables (e.g., corn, carrots, peas)

Add all  ingredients in order in a Dutch oven. Cook until all the water is absorbed (30-45 minutes).

 

Chicken Divan: Trish's (serves 8)

8  chicken breasts, cut-up
1 pkg broccoli (or mixed vegetables),  thawed
8 oz pkg stuffing mix
1 1/2 sticks margarine,  melted
1 cup mayonnaise
2 cans cream of mushroom soup
2/3  cup milk
2 tbs lemon juice

Sauté stuffing mix with  margarine. Combine mayo, soup, milk, and lemon juice. Put some of  the soup mix on bottom of Dutch oven. Put 1/2 vegetables, 1/2 chicken, then 1/2 dressing and 1/2 sauce. Put another set of layers  down and finish with a layer of stuffing. Bake until top is crunchy (about 45 minutes).

 

Chicken:Dutch Oven Roasted (serves 6)

1  roasting chicken (4-5 pounds)
2 cloves garlic
4  shallots
1/3 cup oil
5 small red potatoes
6 small  onions
2 carrots cut into chunks
1 zucchini cut in chunks
4  corn cobs cut into thirds
salt, pepper, herbs (sage, rosemary, thyme, bay leaf)

Rinse and dry chicken. Rub cavity with salt  and pepper. Rub herbs inside and outside chicken. Heat Dutch oven over 10 -12 coals. Place chicken, garlic, and shallots inside and  baste with 1/2 of the oil. Cover oven and place coals around edge of  lid plus 4-5 in center of lid. Cook 45 min. Baste once with rest of oil. Add potatoes, carrots and onions Cook 30 min more. Add 1 cup of  water as chicken browns. Juices from the chicken will look clear  when it is done.

 

Chicken Pot Pie (serves 6-8) (Troop 168)

4 cups cooked chicken, cubed
2 cans cream of  potato soup
2 cans cream of mushroom soup
2 bags frozen mixed  vegetables
2 cans whole potatoes, cubed
2 cups milk
1 can  refrigerated biscuits
salt, pepper, thyme to taste

In Dutch oven combine soup, milk and seasoning. Stir in vegetables, potatoes, and chicken. Bake 15 minutes or until bubbling. Cut each biscuit into quarters and place on top of liquid. Bake 15 minutes  more or until biscuits are golden brown.

 

Chicken Stew and Dumplings (serves 4)

2-3 lbs chicken pieces
2 tbs butter
1/2  cup water
1 cup sliced onion
1/4 tsp poultry seasoning
1  can cream of chicken soup
1 pkg (10 oz) frozen mixed vegetables
1 cup bisquick
1/3 cup milk
Place chicken in skillet or Dutch oven. Sprinkle with salt and pepper. Brown in butter. Add water, onion, seasoning. Cover, simmer 30 min. Stir in soup and vegetables. Bring to a boil, cover, simmer 10 min. In  separate bowl combine Bisquick and milk. Spoon bisquick onto stew  Cook uncovered 10 minutes.

 

Chicken & Green Bean Casserole (serves 4-6)

1 can green beans (14-1/2) oz.
1 can  condensed cream of mushroom soup
2 cups diced cooked, or canned,  chicken
1 cup cooked rice
1/2 cup milk
1 can French-fried onion rings (2-3/4 oz)

Combine beans, soup, chicken, rice and milk into Dutch oven. Bake 20 minutes. Top with onion rings. Bake 10  minutes more.

 

Chicken: Salsa Couscous Chicken (Serves  4)

 

3 cups hot cooked rice or couscous
1 tbs  oil
1/4 cup coarsely chopped almonds
1 cup salsa
2 garlic cloves-minced
1/4 cup water
8 skinless chicken thighs
1 tbs  honey
2 tbs dried currants
1/2 tsp cinnamon
3/4 tsp  cumin

While rice or couscous is cooking, heat oil in skillet and add almonds. Cook till brown then set almonds aside. Add garlic to skillet, cook 30 sec., add chicken & cook 4-5 min till brown. In medium bowl add salsa and all other ingredients, mix .Add to  chicken and mix. Cook 209 minutes on low. Stir in almonds. Serve  with rice or couscous.

 

Chili

2 lbs ground meat
1 onion, diced
2 cups water
2 cans red beans
2 cans tomatoes
salt, pepper
chili powder or hot sauce

Brown  meat. Add onion and cook a few minutes. Add beans, tomatoes, water  and seasonings. Simmer 30 minutes. Serve with rice or noodles or bread.

 

Guadelupe Chili Pie (serves 8)

2 lbs. ground meat
1 medium onion, chopped
2 cans chili beans (15 oz  each)
1 pkg chili seasoning
1 can tomato sauce (8 oz)
8 oz water
2 pkg cornbread mix (6 oz each)
egg and milk as needed for cornbread mix

Brown meat and onion. Drain fat. Add beans, chili seasoning, sauce and water. Cook 10 min. Mix cornbread as directed and add to top of meat mixture. Cook 20 - 30 min in  covered oven with coals on top and bottom.

 

Chocolate Dump Pudding Cake (serves 10-12)

1 cake mix (any kind)
1 cup chopped  nuts
1 cup brown sugar
3 cups boiling water
12 oz. chocolate chips

Put water on to boil. Prepare cake mix as  directed. Pour batter into seasoned Dutch oven. Sprinkle brown sugar over batter. Put chocolate chips into separate bowl or pot. Pour  boiling water over chips. Wait till chips are softened then stir. Pour melted chips over cake batter. Cover and bake until cake  portion is done (when toothpick pulls out cleanly). Ladle some chocolate sauce onto each serving.

 

Corn Casserole (serves 8)

1 can (17 oz)  cream style corn
1 can (12 oz) whole kernel corn
1 jar (2 oz) pimentos or roasted peppers, chopped
1 medium green bell pepper,  chopped
1 large onion, chopped
1 egg
1 jalapeno pepper, seeded, chopped
1 cup sharp grated cheese
1 cup crushed  crackers
2/3 cup milk
1/4 cup melted butter
1 tbs  sugar
paprika, red pepper, salt, black pepper

Mix all  ingredients. Pour into greased Dutch oven. Place oven on 8 hot  coals, place 17 hot coals on lid. Bake until set (45 - 60 min).

 

Cream Soda Biscuits

1 can cream  soda
Bisquick (about 3 cups)
bowl or ziplock bag for  mixing
wax paper

Mix soda with enough bisquick to form a  dry dough. Roll out dough (1/4 - 1/2 inch thick) on wax paper. Cut dough into circles. Coat with some oil. Place in a warm Dutch oven (have a pie plate inside to prevent burning). Bake until golden  brown (about 10-15 min).

 

Creole Fish Fillets (serves 6-8)

2 lbs. fish fillet
1/3 cup lemon juice
1/2 cup chopped green  pepper
1/4 cup chopped onion
1 tsp basil
1 Tbs oil
1 1/2  cup chopped tomatoes
2 tsp salt
1/4 tsp pepper
3 drops red  pepper sauce

Put fish in warm greased Dutch oven or covered skillet. Mix remaining ingredients and pour over fish. Bake until fish flakes with a fork (about 10 minutes). Serve with rice.

 

Donut Balls

1 lb. shortening
1  egg
3 tbs sugar
3 tbs milk
1/4 tsp cinnamon
1 1/4 cup  Bisquick
confectioners sugar and/or brown sugar

Heat 1"  shortening in Dutch oven. Break egg into mixing bowl, beat  thoroughly. Add sugar, milk and cinnamon. Slowly mix in Bisquick.  Mix until smooth. Form balls of dough about 1' and drop into hot  oil. Do not crowd the donut balls. Brown each side 1-2 min. Remove  from oil, place on paper towels, roll in choice of sugar.

Doughnuts (Quick)

oil or shortening
1 tube refrigerated biscuits
cinnamon sugar
powdered confectionery sugar

Heat 1" oil in Dutch oven. Cut each biscuit into quarters and drop into hot oil. Remove doughnuts when golden brown and place on paper towel. Place  doughnuts into sugar to coat them.

 

Dump Cake

Dump 1-20 oz can of crushed  pineapple into bottom of ungreased Dutch oven and spread evenly.

Dump 1-20 oz can of pie filling (cherry, apple,  peach, etc.) evenly onto pineapple.

Dump 1-dry yellow or white cake mix onto pie filling and spread evenly.

Do not mix. Do not add eggs, milk, etc. Just use the dry cake mix. Dump 1/4 pound of sliced butter/margarine evenly onto cake mix. Dump 1/2 cup  of chopped nuts evenly over the cake.

Bake 1 hour (few coals under oven, most coals on top of oven).

For home cooking use 9" x 13" pan, bake 350, 1 hour.

 

Dutch Oven Omelet

15 eggs
12 slices  broken bread
1 cup milk
precooked meats (bacon, sausage, etc)
1 tomato
1 green bell pepper
1/4 onion
6 slices cheese

Mix chopped vegetables, cheese and bread pieces. Put into Dutch oven. Mix meats, eggs and milk. Pour over mixture in Dutch oven. While keeping mixture cool (less than 40 degrees), llow  milk to absorb as long as possible (preferably overnight). Bake about 30 minutes (until eggs are firm).

This dish works best when it is prepared the night before breakfast. This is best done in  the Fall and Winter where evening temperatures are expected to be cool.

Enchilada Pie- Grace's

36 Corn  tortillas (12" size)
3 quarts salsa
6 cans (10 oz each) cooked chicken
3 pints low fat sour cream
6 cups shredded cheddar  cheese

Mix chicken with some salsa. Put remaining salsa in a  dish- use this to dip each tortilla as it is used - in a greased  dutch oven put repeating layers of tortilla, chicken, sour cream, and cheese. Top layer should be sour cream and cheese. Bake 20  minutes.

English Muffin Pizza (Serves 6)

1  packages of English muffins (12 halves)
1 can pizza sauce (16  oz)
1 package shredded cheese
sliced pepperoni, diced onion, diced green pepper

Separate muffins into halves. Top with sauce, cheese, and pepperoni or vegetables. Place into Dutch oven. Bake 10 minutes ( 8 coals under, 24 coals on top).

French Toast (serves 8)

8 eggs
1 3/4  cups milk
3/4 tsp nutmeg or cinnamon
1 1/2 loaves bread
syrup

Thoroughly beat eggs in a bowl. Add milk and cinnamon. Spray pan or griddle with Pam. Dip bread in mixture until it is soaked. Place bread on a holding plate. Dip all the bread and  place on plate. Place bread on griddle over low heat. Brown one  side, flip and brown second side. Serve with syrup, jelly or  powdered sugar.

For a special winter treat, warm the bottle  of syrup in a pot of water before serving.

Fried Rice

1 cup rice
1 green  pepper, diced
1 onion, diced
4 tbs parsley
1 stick  margarine
3 cups water
salt, pepper

Slowly brown rice  in butter. Add green pepper and onion. Continue browning Add  parsley. Stir, add boiling water. Cover and cook on low heat until water is absorbed (about 30 minutes)

 

Grilled Cheese Sandwiches

2 slices bread per person
2 slices cheese per person
butter
tomato,  sliced (optional)

Make a cheese sandwich. Add tomato if  desired. Butter both sides of bread. Grill on side till brown, flip sandwich, brown other side.

Serve with soup or fruit.

Hobo Stew (serves 6)
(courtesy of James Skyles)

1 can vegetables (e.g. green beans)
1  lb. precooked ground meat or stew meat
1 can diced  tomatoes
spice to taste

Precook meat, add all other  ingredients, bring to boil, serve

Hot Dogs- Heavenly

1 pkg hot dogs
1  pkg bacon
1 pkg American cheese
1 pkg buns
mustard, ketchup
hot coals or cooking fire
toothpicks (optional)
green cooking stick or skewer

Slit hot dogs  partially through. Put strip of cheese in slit. Wrap hot dog with bacon (secure with toothpick if necessary). Put hot dog on stick and cook over coals or fire. Place dog into bun when ready.

This recipe is allowed because it develops cooking and fire building  skills.

Hot Dogs on a Stick

1 cup  bisquick
water
Hot dogs
bacon
wood fire or hot coals

Prepare fire. Prepare dough by mixing bisquick and water. Cover hotdog with prepared biscuit mix. Wrap strips of bacon around hot dog & dough. Put long stick through hot dog the long way. Place stick in ground near fire. Cook until biscuit dough is golden brown.

This recipe is allowed because it develops cooking and fire building skills.

Huevos con Chorizo y Rajas- Grace's

4 lbs Chorizo
vegetable oil
3 large  onions
5 large ripe tomatoes (chopped)
5 doz. eggs
salt
4 poblano chiles (seeded, the seeds are spicy  hot)
4 cups Chihuahua cheese

Cook Chorizo in skillet, discard most of the fat. Add sliced onion. Add chile (roasted,  peeled, seeded, sliced). In separate bowl beat eggs and salt. Cook  eggs in separate skillet. Serve eggs with Chorizo and tomato, top  with Chihuahua cheese.

Ice Cream

2 1/2 cups powdered milk
7  1/2 cups water
2 cartons whipping cream
4 eggs
2-3 cups sugar
2 tsp vanilla
dash salt
empty 3 lb coffee can with lid
empty 5 lb coffee can with lid
1 cup freezer salt
2  cups crushed ice

Mix ingredients into 3 lb can and cover. Place can inside 5 lb can. Add salt and ice, pass the cans around  and shake until liquid freezes.

Fried Ice Cream: (32 servings)

2 half gallons ice cream (~16 servings/container)
16 eggs
4 tsp  vanilla
4 tsp cinnamon
20 cups corn flakes (~ 2 boxes)
1  can Crisco

Scoop out ice cream and refreeze as individual scoops. Mix 1/2 of the eggs and 1/2 of the vanilla in a bowl. Mix  crushed cornflakes and cinnamon in a dish or Zip Lock bag. Dip a  scoop of ice cream in egg mixture, then roll it in cereal. Return ball to freezer until firm. Return balls to egg mixture then corn  flakes once more. Return balls to freezer until firm. Deep fry balls in hot oil for 15 seconds or until golden brown. Drain grease on  paper towels. Keep cooked ice cream cold until all are cooked.

 

Lasagna (No Boil) (serves 12-15)

1 tub  Ricotta cheese (15 ounce)
1/2 cup grated parmesean cheese
2  eggs
2 jars sauce (26 oz each) with an extra 1/2 cup of water
1 pound lagagna noodles
1 pound meat (cooked and drained)
4 cups (1 pound) shreeded Mozzarella cheese
chopped  parsely

Combine in a bowl ricotta, parmesean and eggs. Mix well. In bottom of an oiled dutch oven spread 1 cup of sauce. Make layers of uncooked noodles, ricotta, meat, sauce, Mozzarella. Top with parsley. Cover and bake till hot and bubbly (about 1 hour).  Remove from heat ands let it cool 15 minutes.

 

Lasagna Roll-Ups (serves 8)

2 tbs olive  oil
12 oz fresh mushrooms, sliced
16 oz marinara sauce
1  medium onion, chopped
1/2 tsp salt
2 cloves garlic, minced
1/4 tsp pepper
15 oz ricotta cheese
1 egg
1 1/2  cups shredded provolone cheese
10 oz frozen chopped spinach,  thawed
8 lasagna noodles, cooked and drained
Cook mushrooms,  onion & garlic in skillet with hot oil ,medium heat. Cook until liquid evaporates. Save 1/2 cup of mixture and put rest in large bowl with ricotta, provolone, spinach, salt, pepper, and egg; mix well. Spoon 1/2 cup of mixture down center of each noodle. Roll noodle up like a jelly roll. In small bowl combine reserved mixture and sauce. Spoon 1/2 cup of this mixture into Dutch oven. Arrange  roll-ups seam side down in oven. Spoon remaining sauce over roll-ups. Cover and bake until heated through (about 30 minutes) Uncover, sprinkle with parmesan cheese, bake 5 minutes more.

Macaroni and Cheese

1 lb macaroni
2  tsp salt
1 qt dried milk
2/3 cup butter
1/3 cup flour
1  lb American cheese
2 cups bread crumbs

Put macaroni in  boiling water. Cook until tender, drain and set aside. Melt half of butter, add flour and blend well. Add milk gradually. Add cheese gradually while stirring constantly. Heat until cheese melts.  Combine mixture and macaroni. Mix bread crumbs and rest of butter, then sprinkle on top of macaroni. Serve right away or bake 10-15 minutes.

Marshmallow Cake (serves 6-8)

2 cups bisquick
1/2 cup brown sugar
1 egg, beaten
1/2 cup  water
2 tbs melted margarine
1 tsp vanilla
1 1/2 cups mini  marshmallows
1/2 cup brown sugar

Mix bisquick, 1/2 cup  sugar, egg, water, margarine and vanilla. Pour into Dutch oven. Bake 15 minutes. Place marshmallows on top. Sprinkle with rest of sugar.  Bake 10 minutes more.

Meat Loaf (serves 8)

2 lbs Ground Meat
2 envelops dry onion soup mix
1 cup Bread  Crumbs
Worshtechire sauce
2 eggs

Mix all ingredients  together in a Dutch oven. Bake about 1 hour. Serve with baked potatoes, corn or rice.

Mexican Lasagna (Serves 4-8)

1 1/2 lb.  ground meat
1 tsp. seasoned salt
1 pkg. taco seasoning
1  cup diced canned tomatoes
2 cans tomato sauce (8oz each)
1 can  (4 oz) chopped green chilies
8 oz. ricotta cheese
2 eggs
9  corn tortillas (12 inch size)
10 oz. Monterey jack cheese

Brown beef in Dutch oven. Drain fat by tilting oven  and using a spoon. Add seasoned salt, taco mix, tomatoes, sauce and chilies. Simmer uncovered 10 minutes. Combine ricotta cheese and  eggs. Remove half of the beef and set aside . Top remaining meat with  half of tortilla shells. Spread half of ricotta over tortillas. Top  with half of the Monterey cheese. Repeat the layers once more. Put  4-5 coals on bottom and 18-20 coals on top. Bake 20-30 minutes. Let  stand 10 minutes before cutting.

Mountain Man Dutch Oven Breakfast (serves  8)
 

1/2 lb bacon, diced
1 onion, chopped
1 bag  (32 oz) hash brown potatoes
12 eggs
2 cans (4 1/2 oz each) chopped green chiles
1 lb shredded cheese
1 jar salsa (8 oz)

Heat Dutch oven over coals. Brown bacon, add onion, cook until translucent. Remove bacon and onion to paper towel. Remove  oven from heat to drain excess oil. Return oven to heat and cook  potatoes. Return bacon and onion to oven. Beat eggs in a bowl, add  chiles, pour over potatoes. Cover oven and place 17 hot coals on lid. Cook until eggs are set (about 45 min) Sprinkle with cheese.  Cover, cook until cheese melts. Cut into wedges and serve with salsa.

Oatmeal (serves 6)

5 cups boiling water
3 cups Quick Oats (or instant packets)
Brown  Sugar
Raisins
chopped nuts
milk

Bring water to a boil. Add quick oats, reduce heat to low, and stir until thickened (about 1 minute). Serve with brown sugar, milk, raisins and nuts as  desired.

This is an inexpensive, quick and easy breakfast.  Individual packets are a little more expensive, offer a greater  variety of flavors, and reduce clean-up by one pot.

 

Onion Rings (B. Heuser)

1 small box  bisquick
6 large onions sliced into rings
4 cans special water

Mix bisquick and "water". Dunk onion rings into batter.  Dip rings into hot oil. Cook until brown. Place on paper towel when done. Keep warm until ready to eat.

Pepper Steak (Serves 8) (Ed Fuhl)

3 lbs  inch-thick round steaks cut into cubes
1/2 cup salad oil
1  clove garlic
6 small onions (sliced)
1 dash thyme or  basil
2/3 cup tomato sauce
1 teaspoon sugar
1 1/2 tsp. salt  1/8 tsp pepper
3 cups beef bouillon or cold water
5-6 medium green bell peppers

Heat oil in skillet. Add garlic and meat.  Brown slowly about 20 minutes. Add onion at last few minutes of browning. Add onions, thyme, sauce, sugar, salt and pepper. Add 1/2  cup of bouillon. Simmer until meat is tender (about 1 hour). Add  remaining bouillon as liquid evaporates (in 2 or 3 portions). Serve  gravy over rice, potatoes or noodles.

Pineapple Upside Down Cake (Serves 6-8) (B. Heuser)

Pineapple rings
cherries
yellow cake mix  (with ingredients listed on box)
brown sugar
cool whip

Start charcoal. Line Dutch oven with 2 layers of heavy duty foil. Prepare cake mix in a bowl as directed. Sprinkle 2 tbs. of brown sugar in bottom of oven. Place pineapple rings on bottom  (do not overlap rings). Place a cherry in center of each ring. Pour cake mix evenly over pineapple. Bake according to directions for cake mix (8 coals under / 24 on top). Test cake with a toothpick  (its done when cake does not stick to pick). Let cool a few minutes. Cover with a cake rack or cardboard. With help from another person flip the cake over quickly and carefully. Carefully peel the foil  off the cake. Let cool some more. Top with cool whip if desired.

Pioneer Drumsticks

2 lbs ground meat
1  cup corn flakes, crushed
1 egg
1/2 cup bread crumbs
green  cooking stick (or skewer)
flour to coat stick

Mix meat,  egg and bread crumbs. Form a large hot dog shape over and around the  stick Roll "drumstick" in cornflakes. Cook drumsticks over fire or  coals, or place them on foil on coals.

 

Potatoes with Bacon and Onion (serves 8)

8-10 potatoes, sliced
1 lb bacon, cut into pieces
2 large onions, diced
1/2 lb grated cheese

Brown  bacon and onion in Dutch oven. Add potatoes and stir. Cook 45-60  minutes with even heat (14 coals bottom, 14 on top). Add grated  cheese just before serving.

 

Potatoes - Baked

Cheesy Potato Casserole

1 bag Country  style hash browns
1 can cream of chicken soup
2 cups sour  cream
1 1/2 tsp salt
1/4 tsp pepper
3 green onions (chopped)
2 cups grated cheddar cheese
1/4 cup margarine  (melted)
2 cups crushed corn flakes

Mix soup, sour cream,  salt, pepper, onion, and cheese in a large bowl. Add grated potatoes  and stir to combine. Place in oiled dutch oven. Mix butter and  cornflakes, then place it on top. Bake until bubbly (about 45  minutes).

 

Potato Soup

2 tbs butter
2 cans chicken broth (13 oz each)
1 large onion, chopped
1 bay  leaf
2 stalks celery, chopped
3 cups milk
1 clove garlic,  minced
2 tbs parsley
4 medium potatoes, diced
salt & pepper to taste

Melt butter in Dutch oven (20 coals on bottom). Cook celery, onion and garlic. Add potatoes, broth and bay  leaf. Cook until vegetables are soft, about 1 hour. To speed cooking  move half of used coals to top & add fresh coals to bottom. Mash  vegetables with spoon. Add milk, parsley, salt, pepper. Simmer 15  minutes.

Red Beans and Rice

1 pound smoked sausage
1 medium onion, chopped
1 cup celery
2 cans (16 oz) seasoned chili beans
1 can (14.5 oz) diced tomatoes
2 tsp  Cajun seasoning blend
4 cups cooked rice
salt and pepper

Start cooking rice according to directions. Sauté  sausage, onions, and celery for 5 minutes, medium heat. Stir in  beans, tomatoes, and spice. Simmer until hot. Mix with rice and  serve.

 

Rice Pudding- Grace's

cinnamon sticks  (6 inches total)
1 lime (for 6 inches of zest)
3 cups uncooked  rice
3 quarts milk
1 1/2 cup sugar
3/4 tsp salt
12 egg yolks
1 1/2 tsp vanilla
1 cup raisins
margarine for dotting  top of pudding

Boil 6 cups of water in large pot then add cinnamon sticks and lime zest, and simmer for 5 minutes. Pour in 3  cups of rice, bring to boil, then cook over low heat until liquid is  absorbed (~20 min). Stir in milk, sugar, and salt. Simmer over low  heat with contant stirring, until liquid shows first signs of  thickening (~20 min). Remove from heat and remove cinnamon and zest. In separate bowl beat egg yolks until runny, add vanilla and some  hot rice. Add yolk mixture back to the rice, mix, add 1/2 of raisins  and mix. Pour into dutch oven, dot top with butter, brown top with a hot lid. Sprinkle with raisins before serving.

 

Russian Tea 1

9 0z. Tang
1/2 C  Sugar
1/3C Tea
1/2 tsp cinnamon
1/4 tsp cloves
dash salt

Russian Tea 2

2c Tang
1 envelope unsweetened lemonade
1/2 c instant tea
1tsp cinnamon
1/2  tsp cloves
1/2 tsp nutmeg
Mix 1 tbs/cup hot water.

 

Sack Lunch
for sites away from camp

1 sandwich bread or rolls or pita bread (good  for backpacking)
cold cuts or peanut butter & jelly
mayo,  mustard, salt, pepper
fruit (e.g. apples, pears, grapes)
dessert (e.g. chips, cookies, granola bar)
juice  box

Sandwich Melt

Sliced lunch meat
bread
soft margarine
shredded cheese

Place  lunch meat on one piece of bread, top with cheese, put other bread  slice on top. Spread margarine over outside of bread. While browning buttered side, spread margarine on top of sandwich. Flip and brown  other side.

Special cookers are kept in the trailer. See the quartermaster if you want to use them.

Sweet & Sour Sausage

(Mr. Taubman & Mr. Heuser's)

2  cans Apricots (or 2 handfuls of dried apricots)
2 Lbs. Polish  sausage (or try another type, e.g., Italian, Bratwurst, etc.)
2  Tps. Dry mustard
6 Tbs. Brown sugar
2 cans Baked beans

Cut up sausage and brown in pot
Add apricots, brown  sugar, mustard, & baked beans.
Add a little water if  necessary.
Simmer & slowly stir frequently.

Scout Jambalaya (serves 9)

8 boneless chicken breasts
6 links mild Italian sausage
4 slices boneless  smoked ham (1/2" slices)
2 cups uncooked long grain rice
2  jars spaghetti sauce (28 0z each) with extra tomato, garlic,  onion
4 1/2 cups water

Cook sausage in water then slice it. Cut chicken in strips and sauté until done. Cut ham into strips. Put all meat into Dutch oven. Add water. Bring to boil. Add rice.  Simmer until rice is cooked. Add sauce, simmer until hot.

 

Shishkabobs

chicken, beef, or fish (1/4  lb per person)
onions
peppers
butter or barbecue sauce or  marinade of choice

Cut chicken, meat, or fish and vegetables  into chunks. Put a stick or squere through chunks Coat chunks with  sauce if desired. Cook over coals or near fire until meat is  tender.

Sloppy Joes (serves 8)

Hamburger  buns
2-3 lbs ground meat
7 tbs shortening
1/2 tsp  salt
1/8 tsp pepper
1 medium onion (diced)
1 green pepper (cut in strips)
1 bottle ketchup (14 oz)
1 tbs sugar
1 tbs  Tabasco sauce

Put 2 tbs shortening in pan. Brown meat. Add all other ingredients plus one inch of water from ketchup bottle.  Simmer 15 minutes. Serve with salad, celery sticks or carrots.

 

Taco Salad

1 lb ground meat
1 pkg  taco seasoning
1 can drained kidney beans
1 can black  olives
1 cup shredded cheese
1 head shredded lettuce
4  chopped tomatoes
1 large bag tortilla chips
Dressing: 16 oz. Thousand Island Dressing, 1/2 cup sugar, 1/2 pkg taco seasoning.

Brown 1 pound ground beef & drain. Add 1/2 pkg taco  seasoning mix. Put meat in a large bowl Add kidney beans, olives, shredded cheddar cheese, lettuce, tomatoes. Serve over chips. Top  with dressing.

 

Tortellini Soup - Mr. Carl Laub's Okpik brand (serves 6)

2 large cloves garlic
1 pkg spinach (10 oz)  thawed
parmesan cheese
2 cans chicken broth (14 oz each)
1  pkg cheese tortellini (8 oz)
1 can stewed tomatoes (16 oz), undrained & chopped
1 teaspoon margarine

In large saucepan sauté garlic in margarine for 2-3 minutes. Add broth and  tortellini. Heat to boil then simmer 10 minutes. Add spinach and tomatoes. Simmer 5 minutes then top with parmesan cheese and serve.

 

Cheese Tortellini Soup (serves 4-6)

 

1  onion chopped
4 stalks celery, chopped
4-5 carrots, chopped
1 clove garlic, crushed
2 tbs oil
2 large cans chicken broth
1 pkg. frozen cheese tortellini

Add chopped  vegetables to oil and sauté till onions are translucent. Add broth. Bring to boil. Simmer 15 minutes. Add tortellini. Cook 10-15 minutes (until pasta is done).

 

Tuna Noodle Casserole (serves 6)

2 cans tuna
1 can cream of celery soup
1 box macaroni (noodles or elbows)
2 cups bread crumbs
1/2 stick margarine

Cook macaroni in boiling water until firm. Brown breadcrumbs in Dutch oven with margarine. Set aside when done. Drain macaroni and put into Dutch oven. Add tuna and soup and mix well. Spread breadcrumbs over top. Cover and bake 20 minutes.

Grandma Vera's Beans (serves 10-12)
Thanks to Mr. Carl Laub for this recipe

1 lb. lean ground  beef
1/4 lb bacon
1/4 lb pre-cooked ham, cubed
1 onion, diced
1 green pepper, diced
1 12 oz jar Chili sauce
3/4 cup  brown sugar
3/4 cup catsup
1/2 cup Dijon mustard
2 31-oz  cand pork and beans, drained

1. Place Dutch oven over 14-16 briquets. When oven is hot, add and brown the beef and bacon
2. Add, then cook until clear: onion and green pepper
3. Mix in and  continue cooking 10-15 minutes: ham, chili sauce, brown sugar,  catsup and mustard
4. Stir in the por and beans and reduce  briquets to 12
5. Simmer for 45-60 minutes. If needed, crack the  lid slightly, allowing moisture to escape. Beans should be slightly thick.

Time saver: Start recipe 1 day ahead. Prepare the main mixture, omitting beans until ready to cook. Refrigerate overnight.  Blended flavors make this a great 2nd day dish.

 

Acknowledgments

This cookbook  / foodguide was initially compiled and partially written by Dr. Craig Weiss of BSA Troop 23 (Blackhawk District, Northwest Suburban  Council, IL) in partial fulfillment of the requirements for  Woodbadge training.
 

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