SCOUTS-L
----------
COOKING
PART 2

Date:         Wed, 12 Jul 1995 11:12:50 -0600
From: Rod Keen <Rod@ivecoft.demon.co.uk>
Subject:      DO Cheesecake recipe

Hello all
After my post yesterday several people nagged my for the chocolate cheescake
recipe. Well here it is.....

It was sent to me by George Schimdt when the subject of Dutch Ovens came up
on the list earlier this year. He found out that I am a chocoholic (yum) and tempted
me with this. How apt that its called "Devils Tooth Cheesecake". Its wickedly good!
I had to use a different type of cookie as the base 'causethe nabisco wafers dont
exist over here. Apart from that made as shown. I would have liked to try it out in the
cold mountain air but it was all scoffed!

follows:-
Devil's Tooth Cheesecake

Crust:  1/2 cube melted butter, 1 pkg chocolate cookie wafers (Nabisco),
crushed.  Mix butter and crumbs and press into a 10-inch Dutch Oven, going up
the sides at least 1-inch.

Filling: 2 pkgs 8-oz cream cheese, 1 cup sugar, 1 16-oz tub ricotta, 6 eggs,
1/2 cup sour cream, 1.5 tsp almond flavoring, 1.5 tsp vanilla, 12 oz Nestles
chocolate chips, 1/4 cup butter, 1/2 cup whipping cream.

Mix first five ingredients (cream cheese, sugar, ricotta, eggs, sour cream)
until smooth.  Melt chips, butter and whipping cream over low heat until
smooth.  Add almond flavoring.  Pour 1/3 of white mixture into chocolate
mixture and mix well.  Pour this into crust.  Add vanilla to remaining white
mixture and carefully pour this over the chocolate layer already in the
Dutch.

This is very dense and takes about 1.25 hours to bake, so be patient.  It is
done when the top cracks and is firm.  This dessert is great warm and topped
with fresh strawberries, but to true chocoholics, it becomes the ultimate
after cooling all night in the cold mountain air and enjoyed with a cup of
morning coffee.

original poster:- thanks again George
>YiS, George                               GSchmit@AOL.COM
>ASM, Trp 18                            Cazenovia, NY 13035-9418

|~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
|Rod Keen. Akela of the Apache Pack.          Std disclaimer applies
|3rd Harpenden. United Kingdom.           to all comments made above
|Member of 1st Gilwell Park Group.
|HR Systems. Iveco Ford Truck Ltd.
|Rod@ivecoft.demon.co.uk (work)
|Rod@gaiasys.demon.co.uk (home) Users of Oasis for the Atari.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~  

Date:         Mon, 15 May 1995 20:00:34 -0400
From: Jack Clow <HAYICU2@AOL.COM>
Subject:      Re: Cooking without utensils (Backwoods)

wanted to send as file but could not.  here is a few this way
------------------
Try this one.  With a hot cup of coffee and fresh air it makes a great
start for a scouting day.

Pita Pocket Breakfast

1 lb sausage (pork, turkey or ground beef)      1 medium onion, minced
1 clove garlic, minced          1 bell pepper, diced
12 eggs, beaten                 1 jar salsa
6 Pita breads, medium

Pre-heat DO (@12 coals on the bottom).  Brown sausage drain fat, saving
2 TBS.  Stir in onion, garlic, pepper, sautee with sausage.  Add eggs,
sausage fat and cook together until eggs are scrambled.  Spoon into Pita
Pockets top with salsa to taste.  (Hints:  Brown sausage and sautee
garlic onions and peppers in advance, refrigerate or freeze in ziploc
bags.  Add 2 TBS of Olive Oil when cooking in camp in lieu of sausage
fat.  This will save time and reduce the sausage fat that will need to
dispose of).

dutch oven.

It's called Monkey bread...

Take 3 cans of biscuits, quarter each biscuit.  Roll each piece in cinnamon/
sugar mix.  Put into bundt pan.  Make a brown sugar mix of 1/2 cup brown
sugar
and stick of butter.  If mix is too running add more brown sugar.  (I'm not
for sure on the amount of brown sugar but 1/2 cup more or less).  I also add
some cinnamon or nutmeg to the brown sugar mix.  Pour mix over top of
pieces in pan.  Cook inside dutch oven for approx. 20-30 min.  Depending on
how hot your coals are.  Basically cook until biscuits are done.

Hope this doesn't sound too garbled.  It is really good and you will want
something else to go with it for a full meal.

I have a recipe for "Mountain Man Breakfast"  that was in a little booklet
with a new Lodge DO I recently bought.   I've prepared it at a SMFundamentals
weekend, camporee, scout show etc.
Ingredients for ~6 people:
1/2 lb bacon (or pre-cooked sausage)
med onion
2lb bag of hash brown potatoes
1/2 pound of grated cheddar
1 doz eggs
small jar of salsa (optional)

The following requires 6-9 bottom coals and 12 -15 top coals:
Pre-heat 12" Dutch Oven

Slice bacon and onion into small pieces and brown in the bottom of the DO
until onions are clear.

Stir in the hash brown potatoes and cover; remove cover and stir occasionally
to brown and heat potatoes (15-20 minutes)

Scramble the eggs in a seperate container and pour the mixture over the hash
browns. Cover and cook until eggs start to set.(10 - 15 minutes)

Sprinkle grated cheese over egg mixture, cover and continue heating until
eggs
are completely set and cheese is melted.

Optional: cover cheese/egg mixture with a small jar (~ 1 cup) of SALSA. Cover
and cook for an additional 3-5 minutes.

Slice and server like quiche. (Real men don't eat quiche but I sure get lots
of requests to cook up the Mountain Man.) Cooking times will vary with the
weather and your state of awake but its almost impossible to screw up.

Line a 12" Dutch Oven with heavy-duty foil. (Optional, but
recommended.)
Lightly grease the foil with butter.
Break up about 8 slices of sandwich bread into the oven.
Crumble 2 pounds cooked sausage meat over bread.
Cover with 16 oz. grated cheddar cheese.
In a separate bowl, mix 12 eggs (lightly beaten), 1qt. milk,
1 1/2 tsp. dry mustard, and 1 tsp. salt (to taste).
Pour the egg mixture over the layered bread/sausage/cheese in the
oven, cover, and bake for 35 - 40 minutes, checking occasionally.
The cheese rises to the top, melting into a golden brown crust
over a fluffy layer of eggs, making a super filling camp
breakfast for a crowd!

Cut-up link sausage may be substituted for the bulk sausage meat.
Either way, I usually pre-cook and package the sausage in a zip-
lock bag, leaving the grease at home and making for a truly quick,
easy, and filling breakfast.  Quantities can be scaled up or down,
varying cooking time accordingly.  If you're careful to seal the
foil when lining the oven, there is absolutely no cleanup.  I
prepared this last weekend for a Cub/Parent overnight, and when
the lid came off the parents' eyes were as big as saucers!  A
word of caution: this is a very filling meal, and is not
recommended for sissies, coronary patients, or anyone about to
embark on a 10 mile hike...

I cooked for 28 last weekend wioth 3 coleman backpacking stoves
and 3 medium pots and made a great beef stew.

I bought 1/4 lb chuck steak (cheap) for each person
I bought 5 pounds of potatoes
I bought 5 pounds of carrots
salt,peper,bayleaves, water

let the beef cook for 30 minutes after the water is a full boil
(make sure pot has a cover for more efficient heating)
throw in carrots + potatoes , bring to boil and serve once carrots
and potatoes are soft.

One group of boys (3 boys) deboned the steak, cut in to 1 inch
pieces,

One group peeled carrots (3 boys) + cut into 1/2 inch slices
One group (4 boys) peeled potatoes and cut into 1 inch squares

Two boys watched the fire and got boiling water going
The cleanup crew were off playing

There was not a single drop left at eating time (but no-one was hungry
either)
and most everyone pitched in to make it..

                               COUNTRY BREAKFAST

This was, and I understand, continues to be Troop 12's favorite breakfast.

1 pound bulk pork sausage
1 box dehydrated (NOT FROZEN) hash brown potatoes
1 dozen eggs
1/2 pound shredded cheddar cheese

In the bottom of the Dutch Oven, crumble the pork sausage.  Cover with a
water and boil until sausage is cooked.  Add hash brown potatoes, cover with
water, boil until water is dissolved.  Fry potato/sausage mixture until
potatoes are browned.  Remove the Dutch oven from the coals.  Using a large
spoon, make several depressions in the top of the potatoes.  Crack one or two
eggs in to each of the depressions.  Cover the Dutch Oven.  Add heat to the
top to cook the eggs.  When the whites are white, sprinkle cheese over the
top and return the heat to the top of the Dutch Oven long enough to melt the
cheese.  The yolks should be liquid.  Eat and enjoy.

                             PECAN CARAMEL ROLLS

The interesting thing about this recipe is that it is "converted" to Dutch
Oven cooking from a Microwave Cookbook.

1 tube of refrigerator biscuits (10 count)
1/2 cup brown sugar
1 stick butter or margarine
generous amount of chopped pecans
cinnamon
raisins (optional, but good)

Melt butter, brown sugar, cinnamon, and a tablespoon of water in the cover of
a chef kit. (large frying pan)  Stir well until sugar/butter becomes a
caramel.  Add pecans and raisins to the caramel mixture.  Cut the biscuits
into
quarters.  Stir into the caramel mixture, coating each part with caramel.
Place the pan in the Dutch Oven using the "three stone method" bake the
biscuits until they are golden brown.  About 15 minutes.  Enjoy.

                             CINNAMON SUGAR DONUTS

Several tubes of refrigerator biscuits
Mixture of sugar and cinnamon
cooking oil

Heat about one and a half inches of cooking oil in the Dutch Oven.  Be
careful not to allow it to become too hot.  Heat over coals, NOT FLAMES!

Prepare the biscuits by sticking your thumb through them to make a ring.
CAREFULLY drop them from a spoon into the hot oil.  Turn them once.  Remove
them from the oil and roll them in the cinnamon and sugar mixture.
WARNING:  These are habit forming.

Bon appetit!

From: Tim McFeely <ad658@osfn.rhilinet.gov>
Subject:      Menu Planning for High Adventure

Mike,

You did not state whether this trip is solely backpacking or a canoe trip
(something that happens often in Maine). My troop is taking a week long canoe
trip through the woods of north central Maine this summer. We have spent a
lot of time researching the food and food preparation methods. We have come
up with a solution that works for us and remember we will be in canoes, so
weight isn't as big a concern.

Each patrol will be issued four large Rubbermaid or Tupperware storage
containers. This works out to one container per canoe. These will be clearly
labelled with the patrol name and contents eg. breakfast, lunch, dinner, etc.
Each container will hold a weeks worth of food for the labelled meal. The
fourth container will hold the patrol's cooking equipment, stove, tarp, TP,
and other essentials. These containers have handles to facilitate carrying on
the several, thankfully, short portages. They are reasonably water resistant,
but they don't float. They can also be used for tables when we stop.

The meals are prepackaged. Each package contains food for eight. A typical
breakfast includes:

16 Granola bars or 8 packages of Poptarts (2 Poptarts per Scout)
8 packages of instant oatmeal
8 packages of hot chocolate
8 boxes of raisins or bags of dried fruit

Lunch:

8 pita bread
4 cans of Underwood Deviled ham, chicken, or beef
8 packets of instant soup
8 boxes of raisins or bags of dried fruit

Dinner:

A one pot meal of bulk dehydrated food
8 pita bread
8 packages of hot chocolate
8 boxes of raisins or bags of dried fruit

We have purchased bulk dehydrated food from several dealers and have
experimented mixing the products with a variety of spices until we have found
a 'boy approved' menu. There are three favorites: beef stew, chicken stew
(more commonly called bird barf by the boys, but they wolf it down), and pork
chili.

I don't know how much this will help, but we have used it on several weekend
canoeing shakedowns recently and it has greatly reduced the amount of time
spent 'in the kitchen'. The Scouts appreciate the ease of preparation/cleanup
and the adults appreciate the orderly method of packaging and logistics. I
guess my point is we have a system that works for us. It is adaptable to
backpacking without using the boxes.

The last nice thing is the boys planned the menu and created the dinners.
Each patrol has a little different variation in the dinner menus, but it is
mainly in the amount of spice. If they don't like it when it comes time to
cook it, they have no one to blame but themselves.

Suggestions to improve our system are welcome.

YIS

Tim McFeely

Date:         Mon, 2 Oct 1995 14:50:07 -0400
From: Rob White <rsw@TFS.COM>
Subject:      Re: Patrolbox Plans

I just downloaded the patrol box plans from Larry Jones's aol
site. They look very good!

I used Netscape and used open location on each of the following:
http://users.aol.com/lwjones/table.htm
http://users.aol.com/lwjones/pub/chowbox1.gif
http://users.aol.com/lwjones/pub/chowbox2.gif
http://users.aol.com/lwjones/pub/table.gif

table.htm contains the plans for both the chowbox and table.
It has links to the other files.

NOTE: These files are gif files.

I saved the files using the save as feature in Netscape.

Much thanks go out to Bob Myers for providing the plans
and to Larry Jones for scanning them and making them available to
the rest of us via his account on AOL.

--
 Date:         Wed, 18 Oct 1995 15:39:28 -0500
From: golden cliff <c60clg1@CORN.CSO.NIU.EDU>
Subject:      Re: Foil Dinner Recipes Wanted

I can't remember if this has been posted yet.

Lemon Chicken

Take a whole chicken.
Brush with melted butter.
Take a whole lemon, slice, squeeze juice over chicken.
Sprinkle generously with Lemon & Herb spice.
Put leftover lemon peel & pulp inside chicken with slices of onion.
Wrap in foil.  Cook until done.  40-60 minutes.

We also cook potatoes & onions in other foil packs.

For dessert.  Take a banana, slice in lenghtwise in the peel.
Insert butter and brown sugar into the slit.  Wrap & bake.

Great meal.  Easy clean up.

We did this meal last month while canoeing on the Wisconsin river.  The
best part was sitting around the campfire watching a beautiful sunset and
telling stories.  It was a great meal.  Three new boys were cooks and
were instant heroes.

YIS, Cliff Golden
     Scoutmaster Troop 33
     DeKalb, Illinois            cgolden@niu.edu

Date:         Thu, 19 Oct 1995 09:25:27 EDT
From: Mark Michalski <mam@AH.DS.ADP.COM>
Subject:      Tin Foil Messages

Some foil favorites:

Upside Down Ham:
Ham pieces or steak, Pinapple slices (or tidbits) dash of teriyaki
sauce (or marinade) and mixed vegetables to taste.

Ham & Potatoes Au Gratin:
Cubed Ham, chopped Potato, Onions, Grated cheese of your choice.

Foil Fajitas:
Marinated Fajita Meat (Beef or Chicken), Onions, Green Peppers.
Serve on tortillas with cheese, salsa, etc....

Stuffed Potatoes:
Core small to medium potato, insert a small pre-cooked sausage or
weiner. Wrap in foil, set in hot ashes to bake.  Takes 45-90 minutes
to cook. Remove and slice top and add cheese, chili or fixins of your
choice.

Hobo Popcorn:
In center of '18 x '18 square of heavy or doubled foil, place one tspoon
of oil and one tbspoon of popcorn.  Bring foil corners together to make
a pouch.  Seal the edges by folding, but allow room for the popcorn to
pop. Tie each pouch to a long stick with a string and hold the pouch
over the hot coals.  Shake constantly until all the corn has popped.
Season with salt and margerine. Or soy sauce, or melted chocolate,
or melted peanut butter, or melted caramels or use as a base for chili.

I hope I haven't made everyone too hungry.  {] ; )>---

Mark
Cubmaster Pack 24               Clinton Valley Council
Committee Chairman T188 Chippewa Lodge <<--29--<<<
ASTA #2029

Secondary e-mail addresses:
HBVG83A@prodigy.com   or 72560.3640@compuserve.com

Date:         Tue, 17 Oct 1995 18:04:21 +0000
From: Scott Miller <millers@APCI.NET>
Subject:      Re: Foil Dinner Recipes Wanted

Try using boned chicken instead of hamburger.  Cooking time is the
same, add a small amount of water or soy sauce to replace the water
found in hamburger.

Scott Miller
Scoutmaster Troop 15
Scott AFB. IL
Taleka Lodge #81
Beaver C-26-93

Date:         Tue, 17 Oct 1995 08:16:47 PDT
From: Peter Van Houten <peterva@SOLAR.WV.TEK.COM>
Subject:      Re: Foil Dinner Recipes Wanted

Kim --
>I'm looking for interesting recipes for Webelos foil dinners.

One of the best foil meals I had included a combination of
chicken breasts, shrimp, snow peas, celery, and bean sprouts. Similar
to a stir-fry.  The meat was place on the bottom (btw the chicken
had been slightly cooked prior to going), with the vegi's on top.  I
had a couple of dashes of Teryaki sauce, some spices (tarragon and
others from a pre-mix spice jar).

Only exception was that I didn't turn it over, I let the vegi's cook
in the heat from the meat.  They were still slightly crunchy, almost
steamed.

It was sooooooooooooooopo good!

Regards,

Peter Van Houten <peterva@solar.wv.tek.com>
Technical Support Group
Video and Networking Division
Tektronix, Inc.

Date:         Tue, 17 Oct 1995 11:22:58 EDT
From: "Jeff L. Glaze" <jglaze@SUBASIC.SCIATL.COM>
Subject:      Re: Foil Dinner Recipes Wanted

On Oct 17, KIM KOWALEWSKI <kim.mad@CBO.GOV> asked:

Regarding Foil Dinner Recipes:
>What other spices and/or sauces can I use to enliven the dinners?

Instead of hamburger, try Pork Loin, or Boneless Chicken Breast!
Also vary the vegetable ingredients to include slices of tomato,
and/or bell peppers. BBQ sauces may be included also.

If you use chicken, try pineapple slices with mild BBQ sauce.

Ground turkey can be used instead of ground beef, and is "more
healthy".

Good Scouting! (& good eatin')
******************************************************************
Jeff L. Glaze   CIS:71631,564       * Chartered Organization Rep.
jglaze@subasic.sciatl.com           * Pack, Troop, & Post 477
Scientific Atlanta, Inc.            * Atlanta Area Council, BSA
******************************************************************
Opinions expressed are mine, not those of Scientific Atlanta, Inc.
******************************************************************

Date:         Tue, 17 Oct 1995 11:25:35 -0400
From: Alan Wolfson <awolfson@MSI.COM>
Subject:      Re: Foil Dinner Recipes Wanted

Kim Kowalewski (KIM@CBO.GOV) asked about alternatives to the
traditional foil dinner...
    I have had good luck asking the kids what they would like in their
foil dinners.  You'd be amazed at the great ideas they come up with.
If, however, your den is gastronomically challenged :-), there are
some things you can do to liven up those meals:
    I've substituted Mrs. Dash, garlic pepper, Montreal seasoning, or
any other favorite general-purpose seasoning for the pretty dull salt
and pepper usually found in a foil dinner.  We've added celery, green
beans, and onions into our dinners for some additional variety.  I've
also had some good experiences substituting chicken for the beef, and
making a pseudo stir-fry dinner using stir-fry oil instead of butter
and spices.

Yours in Scouting,

Alan

Alan Wolfson                         Assistant District Commissioner
Biosym/Molecular Simulations         Arrowhead Dist. Daniel Webster Council(NH)
(617) 229-9800                       I used to be a Bear (NE-CS-36)
awolfson@msi.com                     Co-leader Junior Troop #307 GSUSA

Date:         Tue, 17 Oct 1995 11:36:55 EDT
From: Mark Wilson <mwilson@POLARIS.ORL.MMC.COM>
Subject:      Re: Foil Dinner Recipes Wanted

> From: KIM KOWALEWSKI <kim.mad@cbo.gov>
> I'm looking for interesting recipes for Webelos foil dinners.
> The usual hamburger, potatoes, carrots, salt, pepper, and
> butter combination is quite bland, and many of the Webelos
> don't eat it.  What other spices and/or sauces can I use to
> enliven the dinners?

You forgot the onion. That will do wonders all by itself.

Also, consider replacing the hambuger with stewmeat, cubed steak,
or chicken or turkey breasts cut into stewmeat sized cubes.

As to spices, consider adding a part of a clove of fresh garlic.
Smash it first.

You might also consider adding soy sauce, teriyaki, or plain old steak
sauce.

Try adding small dough balls of biscuit mix for dumplings.

The really neat thing about the basic foil dinner is to try a
bunch of variations on a theme.
----------------------------------------------------------------------
Mark Wilson                                mwilson@polaris.orl.mmc.com
Eagle Class of '74                                 863 Trumbull Street
SM, Troop 565                                      Deltona, FL, 32725
I used to be an antelope ....
----------------------------------------------------------------------
  My opinions are my opinions. Lockheed Martin can speak for itself.

Date:         Tue, 17 Oct 1995 10:58:26 -0500
From: "James H. McCullars" <mccullarsj@EMAIL.UAH.EDU>
Subject:      Re: Foil Dinner Recipes Wanted

Hi Kim:

--> The usual hamburger, potatoes, carrots, salt, pepper, and
--> butter combination is quite bland, and many of the Webelos
--> don't eat it.  What other spices and/or sauces can I use to
--> enliven the dinners?

   In addition to the ingredients you mentioned, I always use onion, bell
pepper, radishes, Lowry's Seasoned Salt (and/or Lowry's Seasoned Pepper),
and Worcestershire sauce.  In addition, I sometimes will use barbecue sauce
and if someone thinks to bring some along, sweet potatoes (try it!).  I
have also seen other people use soy sauce, Tabasco, etc.

   Dad-blame it, Kim, now I'm hungry!

   Now.  That's how to liven the dinners.  If you still have trouble
getting the kids to eat, try wrapping the meals in McDonald's paper
<snicker!>.

Jim McCullars
SM, T-237
Huntsville, Alabama

Date:         Tue, 17 Oct 1995 13:47:24 -0400
From: "Michael C. Horowitz" <mhorowit@CAPACCESS.ORG>
Subject:      Re: Foil Dinner Recipes Wanted

Kim - during Adult Leader Training, they show the Scouters the
traditional (ho hum) foil dinner. Since I'm eating with the patrol,
I try to show them an interesting variation:

   At home, parboil (3 mins) a cornish hen. oil it up, salt and pepper
and wrapp in foil. cook as you would a foil pack (15 min/side).
Do another pack of just thin sliced potatoes and onion, salt/pepper with a
bit of olive oil. makes and OUTSTANDING meal.

BTW, differentiate your foil pack by wrapping a length of foil in with
the folded seam; never an arguement over who's pack it is - Mike

Date:         Tue, 17 Oct 1995 11:07:40 EDT
From: Don Izard <IZARD@UBVM.CC.BUFFALO.EDU>
Subject:      Re: Foil Dinner Recipes Wanted

   I have seen a pizza pockett dinner, made with those packages
   of 'flat' dough (those tubes from The dough boy).  You take
   the flat dough, and fill the center with pizza sauce, peperoni,
   cheese, wiht optional mushroom, olives etc.  Fold it over to
   inclose the 'goodies' and wrap in 2 layers of foil.

   'BAKE' 10 minutes on each side, and you might have a pizza pockett.

   CUB's and scouts both seem to like it!

scouter don

Date:         Tue, 17 Oct 1995 14:43:32 CST
From: Jim Sleezer <JHS8@VM1.UCC.OKSTATE.EDU>
Subject:      Re: Foil Dinner Recipes Wanted

On Tue, 17 Oct 1995 10:29:24 -0400 KIM KOWALEWSKI said:
>I'm looking for interesting recipes for Webelos foil dinners.
>The usual hamburger, potatoes, carrots, salt, pepper, and
>butter combination is quite bland, and many of the Webelos
>don't eat it.  What other spices and/or sauces can I use to
>enliven the dinners?
>
Just a touch of garlic salt makes a lot of difference.  If you look at the
labels in the stores, you will see that onion and garlic are part of almost
everything!  It doesn't take much to make it great.

I like to use cabbage leaves to wrap it all in before I wrap in foil.  A
little catsup helps for some boys.  I also add a few slices of onion.
Around here, we never seem to have enough.  The kids all go for seconds!

For variety, try peeled shrimp or scallops, snow peas, strips of red pepper,
sliced mushrooms, thin slice of ginger root.  This cooks rather quickly,
usually in less than 10 minutes depending on size of shrimp or scallops.
Kids seldom like it . . . it's too different.

I have also done chunks of ham, sweet potatoes (par boiled), pineapple.  As
soon as it comes out of fire, I add a few mini marshmallows on top.

Shark chunks cook up well with a thin slice of lemmon.

But, why would you want to make foil dinners anyway?  They're so "mundane."
Forget that foil stuff. . . .

How about baking muffins in half an orange with the pulp removed (and we
hope eaten).  Eggs in onion half with all but outer few layers removed.
Meatloaf (I use recipe on Quaker Oats oatmeal box) cooked in onion half
(mound it up as it shrinks while cooking).  Twist on a peeled green stick.
Potatoes wrapped in "clean" mud and baked in fire.  Skin comes off with mud.

How about chicken and dumplings.  Envelope of chicken & vegetable soup, about
half the regular water, a small (6 oz) can of chicken.  Bring to a boil.  Drop
spoonfuls of biscuit dough on top (use drop biscuit recipe).  Cover tightly
and cook over low heat for about 10 minutes or until dumplings are done.

I also like to make stone soup.  Everyone brings their favorite vegetable to
toss in the pot with a few seasonings.  Add some bullion for extra flavor.
(Bullion can also be added to foil dinners to add a bit more flavor--go gently
until you find the right amount.)

Let me know if you get some other ideas!!

jim Sleezer
   Roundtable Commissioner, Pawnee Bill District, Will Rogers Council
   Stillwater, OKlahoma
   JHS8 at OSUVM1.BITNET       JHS8 at VM1.UCC.OKSTATE.EDU (Internet)

Date: Fri, 20 Oct 1995 14:39:51 -0400 (EDT)
From: Jess Olonoff <jolonoff@gate.net>
To: "Michael F. Bowman" <mfbowman@CapAccess.org>
Subject: Re: Foil Cookery, Stove, Recipes etc.

Michael,

After all the rain we've had we've got plenty of grubs but probably not=20
the kind you'd want to eat!

Please find the file "Outdoor Cooking" to follow.  Enjoy!

This is a part of the larger "Webelos" section of the handbook.  I'll make
other sections available as time allows.  This section is Approx. 17 pages
at 60 lines per page.  The file has 987 lines w/o my sig.=20

With special thanks to the Indian Nations Council (Tulsa, OK Area),=20
particularly their "Pow-Wow" committee for their efforts, and, for making=
=20
the book available in electronic format.

OUTDOOR COOKING

Cooking and eating are an adventure.  Eating is fun and so is fixing food
to eat.  There are so many activities that offer an opportunity to cook
and eat.  There is just something about camp cooking that is special.=20
Cooking outdoors requires a different set of rules and equipment.  Take
time to plan some activities that will include food preparation, whether
it is brought in a paper sack or food that will be prepared by the boys.=20
Even cooking a hot dog or marshmallow can be a real challenge - having it
cook just right and not burnt.  Cooking is a skill and cooking outdoors
with charcoal, wood or a buddy burner will take some skill.  Take time to
talk about what you plan to cook, discuss safety and practice fire
building.=20

It is fun to beat eggs, mix pancakes, make a milkshake or cherry cobbler.=
=20
It can be lots of fun as long as you know what you are doing.  Don't be
too ambitious to start with, remember the age of boys you are working
with.  Do simple recipes and progress as their skills develop.  Outdoor
food does not have to be cooked.  A good lunch can be part of the day
without having to take time out to cook.  Maybe the first venture could be
an after school snack.=20

SAFETY AND GOOD COOKING HABITS

Start out by getting yourself ready to cook.

=FE Protect your clothes from spills by putting on an apron; then
  wash your hands.

=FE Read the entire recipe carefully.

=FE Organize the bowls, spoons, pans and other equipment that you
  will need.

=FE Read and know about making fires and fire safety.

=FE Have all the ingredients for the recipe.  Measure ingredients
  accurately.  Follow the recipe mixing the ingredients.

=FE While the product is cooking, put things away and clean up your
  work area.

=FE Stay near your food.  If you forget them, they will cook too
  long and burn.

=FE Turn pot handles away from the edge so no one will bump the
  handle and cause pot to spill.

=FE Always use potholders when handling hot pans.  Keep all towels,
  pot holders, clothes and hair away from the flames.

=FE Learn how to use a knife.

OUTDOOR COOKING HINTS

=FE Pack charcoal in a paper egg carton and tie shut.=20
  When ready to use, just light the carton.

=FE For a wood fire, use candle pieces wrapped (like candy) in wax paper.=
=20
  Light the paper and the wax will keep it going long enough to ignite
  your kindling.=20

=FE Handy fire starters (never-fail) can be made by placing one charcoal
  briquette in each section of an egg carton (paper kind).  Cover with
  melted wax.  Tear apart and use.=20

=FE Handy fire starter.  Save lint out of lint filter in clothes dryer.=20
  Place lint under kindling and use as tinder.

=FE Put a burger fresh from the grill into the bun and place in a plastic
  bag for about a minute.  The bun will be steamed warm.=20

=FE Let a pan or bucket of water heat on the fire while you eat and
  your dish water will be ready when you are.=20

=FE Melted paraffin, applied inside and outside a cooler leak will seal it.=
=20

=FE A bar of soap will stay clean on a cookout if kept in the end of an old
  stocking and hung in a tree.=20

=FE For safety, always keep a bucket of water nearby when cooking outside.=
=20

=FE When camping, choose foods that keep well with little or no
  refrigeration.  Check out instant and dehydrated foods.=20

=FE Cool the ice chest before you fill it.  The ice will last much longer.=
=20

=FE Cans of frozen juice can help keep other foods cold when packing your
  ice chest.=20

=FE Freeze fresh meat before putting in cooler.  It will last longer and
  also help keep other foods cold.  Even make hamburger patties and freeze
  with double paper between each.=20

=FE Give yourself plenty of time to start a fire and wait for wood or
  briquettes to be ready.=20

=FE Brush grates of a grill with oil to prevent meat from sticking.=20

=FE Don't forget to rub the outside of metal pans with liquid detergent - i=
t
  sure helps when it comes time to clean up.=20

COOKING TRICKS

You won't want to spend your whole day cooking while in camp.  In the
beginning, cooking will take up a lot of your time, but soon you'll learn
a number of tricks that will get you out of the "kitchen" quickly.=20

One of the most important tricks in camp cookery is to have exactly the
right kind of fire ready for the job on hand when you start cooking --
quick flames if you have boiling to do, low flames for stewing, a bed of
glowing coals for frying and broiling.=20

In the kitchen at home, your oven can be set for the exact temperature
called for in a recipe.  When camping, you can come close to determining
correct temperature by learning the trick of counting seconds while
holding your palm in at place where food will go.=20

A cookbook will call for specific measurements by the teaspoon,
tablespoon, or cup.  In camp, your fingers and palm will do.  The
measurements on the next page are for the average hand.  Find out how they
fit your hand by testing them at home against a measuring spoon and cup.=20

As you pick up other cooking tricks, make a note of them.  You will find
that they will come in handy sooner or later.=20

BUILDING A FIRE

Before you cook outdoors you must have a fire.  Remember that the fire
makes the success of the cooking.  Learn when to have a quick hot fire,
when to have good coals, when to plan for a fire that burns for a long
while.  Firebuilding and cooking go hand in hand.=20

Building a fire is a big responsibility.  Build a fire only where and if
you have permission.  You need a grown up around when building a fire.=20
Care of the fire and fire prevention becomes the responsibilities of the
person who lights the match.  A good camper knows not only how to light a
fire, but also how to put it out.  When he is finished, he makes sure
every ember is out and cleans up the fire site.=20

WOOD FIRES

Have and safe and suitable place for your fire.  It could be built in a
park, a campsite or a driveway.  Clear away anything that can burn -
leaves, grass, paper,etc.=20

Have a bucket of water ready to put out the fire.

Collect your equipment before you start.

For a fire to burn three things are required:

         FUEL - material that will burn.

         HEAT - enough heat to bring fuel to ignition.

         AIR - to provide oxygen for burning process.

When one of the three things is removed, the fire stops burning.  Water
cools fuel below ignition point, dirt cuts off the oxygen supply.=20

A fire needs three different kinds of fire material - tinder, kindling and
fuel.  The match lights the tender, the tender lights the kindling, and
the kindling starts the fuel burning.=20

TINDER - should start to burn as soon as it is touched with a lighted
match.  Use thin twigs, tops of dried weeds, wood shavings, dryer lint,
etc.=20

KINDLING - is little sticks and can be as small as a pencil or as
thick as your thumb.

FUEL - is the larger wood that keeps your fire going.  Do not use
green or freshly cut wood, it does not burn well.

Stack the wood in three separate piles far enough away from the
fire, so that no sparks can fly into stacks.

BUILDING YOUR FIRE

Using larger pieces of wood, form an "A" on the ground.  Get your tinder
and kindling.  You will need two handfuls of kindling.  Put the tinder on
the "A" instead of the ground.  This way the tinder has air underneath it
and there is space for your match.=20

Light the match.  Kneel near the fire and strike the match away from you.=
=20
Tip the match down so that the flame catches on the match stick.  On a
windy day, kneel with your back to the wind and cup your hands around the
match.=20

Now light the tinder.  Carefully add more tinder.  You may need to blow at
the base of the fire.=20

Add kindling.  When the tinder has started to burn, add kindling.  Start
with small pieces.  Remember to keep close together but allow space for
air.=20

TYPES OF FIRE

TEPEE FIRE:  This a good fire for quick cooking since the heat is
concentrated on one spot.  It looks like a tepee.  Stack the fuel over the
foundation fire.  The foundation fire will start the fuel burning.  Add
fuel as you need it.=20

CRISSCROSS FIRE:  This type is long lasting and makes good coals.  It is
good for a campfire.  To make this, lay fuel over the foundation fire in a
crisscross pattern.  Be sure to leave room for air.  Add fuel as needed.=20

REFLECTOR BAKING:  This type of fire is built against a high back of rocks
or logs; a wire screening over coals is good for roasting corn.=20

After you are finished with your fire make sure it is out by:

         =FE Scattering ashes or embers

         =FE Sprinkling with water

         =FE Drenching charred logs

         =FE Covering with dirt or sand

When you can hold your hand on the spot where the fire was and
not feel any warmth, your fire is out.

COOKING WITH CHARCOAL=20
To start charcoal fires make and use fire starters
or a starter can. Charcoal starts slowly.  Allow at least 30 minutes
before fire is ready to use.  To start charcoal use one of the following
methods:=20

=FE Place small twigs or fire starters close together as a base.=20
  Leave an air space beneath starters.  Place charcoal on top
  of this.  Light the fire starters, and gradually add a few more
  briquets, one at a time.

=FE Use a starter can.

Charcoal will be grey-white in the daylight and red at night when
ready.

STARTER CAN

Cut both ends from a one gallon can, or large juice can.  Make vent holes
with a pop can opener around one end of the large can.  To use, place can
inside grill or on a pan or tray, crumple three full size sheets of
newspaper into balls.  Place newspaper in bottom of starter can or fill it
half way with twigs.  Cover with charcoal.  Light the newspaper rough the
vent holes.  When charcoal is glowing, remove can with a pair of pliers.=20
One charcoal briquette equals 40 degrees of temperature.=20

CHARCOAL STOVE

You need:  Tin can (#10 or larger)
           Roll-type can opener
           Punch opener
           Wire for handle
           Three pieces sturdy wire screen

1.  Remove top of can with roll-type can
    opener.  Punch airholes with punch opener
    around top and bottom of can.

2.  Stick ends of wire through two of the
    holes at top and twist to make a handle.

3.       Push wire screen half way down into can to
         make a grate.  This holds charcoal near
         top for cooking and keeps air under
         charcoal.  To keep screen from slipping,
         cul second piece of screen into a coil,
         and put between grate screen and bottom of
         stove.

4.       Make a stove top out of the third piece of
         wire screen.  This supports your hamburger
         or the cook pot.

TO USE CHARCOAL STOVE:

Set the stove on cleared ground and put tinder on the grate.=20
When tinder is burning briskly, drop charcoal into fire.  Swing
the stove by the handle now and then to keep the charcoal
burning.

VAGABOND STOVE

You need:         #10 tin can
                  Pair of tin snips
                  Gloves
                  Roll-type can opener
                  Punch opener
                  Hammer

1.       Remove lid from tin can using roll-type
         can opener.  This open end will be the
         bottom of your stove.

2.       Cut door in stove.  Wearing gloves, take
         the tin snips and cut from the open end
         two slits three inches apart and three
         inches long.  Bend this piece of tin back
         into can and hammer it flat.

3.       Punch with the punch opener two or three
         small holes at the top of the can on the
         side opposite the door.  These are your
         air holes and serve as a chimney.

TO USE VAGABOND STOVE:

Find a level spot for the stove so food will not run over the side.  If
stove is not level, put a twig under the low edge.=20

Press the stove in the dirt so that it makes a ring.  Then put it aside.=20
Make a small fire of twigs in the ring.  Keep fire small but steady.  You
can also use a Buddy Burner.  (See directions for making.)

Put the stove over the twig fire or Buddy Burner.  The stove will get very
hot so do not touch it.=20

The first time you use your stove you will have to wipe the finish off the
tin can after the stove has heated up.  Hold stove with a pot holder and
wipe off with a paper towel.=20

BUDDY BURNER

A Buddy burner is fuel and can be used with a vagabond stove.  It is also
good emergency fuel to have on hand if your stove at home should not work.=
=20
You can use it in a driveway or an inside fireplace or when you cannot
have an open fire.  The smoke is very black so do not use it in a room.=20

You need: A shallow tin can (tuna or cat/dog food)
          Corrugated cardboard, cut in strips just a little      =20
          narrower than depth of can
          Paraffin, in a tin can
          Lid from a larger can
          Pot of water on stove

1.       Roll cardboard into a coil that fits
         loosely into the can.

2.       Melt the paraffin.  Paraffin should always
         be melted in a tin can set in a pot of
         water on the stove.  Use low heat.  Melt
         small amounts at a time.  The vapor given
         off by the melting paraffin might start to
         burn, so have a lid from a larger tin can
         on hand to smother any fire.

3.       Fill shallow can almost to the top with
         melted paraffin.

4.       Let the paraffin harden.  Now you have
         made a Buddy burner.

You can make a Buddy burner using sawdust instead of cardboard.  Fill the
tin can with sawdust and pour in paraffin.  You may have to use "wicks" in
this to start the burning easier.=20

TO USE A BUDDY BURNER:

Light the top of the Buddy burner with a match.  Now you can cook on your
vagabond stove.  Never cook directly on the Buddy burner because the smoke
is black and sooty.=20

Place the vagabond stove over the Buddy burner.

Put the fire out by lifting the stove off and smothering the flame with a
No. 10 tin can lid or any flat surface larger than the Buddy burner.  Use
a pot holder to lift the stove, or knock the stove over with a stick.  The
paraffin will be hot and liquid, so wait until it hardens and cools before
you pick it up.=20

FOIL COOKERY

Foil Cooking Hints

Use two layers of light-weight, or one layer of heavy duty aluminum foil.=
=20
Foil should be large enough to go around food and allow for crimping the
edges in a tight seal.  This will keep the juices and steam in.  This wrap
is know as the "drugstore" wrap.=20

Drugstore Wrap

Use heavy foil three times the width of the food.  Fold over and
roll up the leading edges.  Then roll sides for a steamproof seal.

A shallow bed of glowing coals that will last the length of
cooking time is necessary.

Cooking Times:

Hamburger: 8-12 minutes, Carrots: 15-20 minutes

Chicken pieces: 20-30 minutes, Whole Apples: 20-30 minutes

Hotdogs: 5-10 minutes, Sliced potatoes 10-15 minutes

FOIL DINNER

Lay slices of potatoes, onion, and carrots on a sheet of heavy-duty foil
then place hamburger patty on top.  Cover with slices of potato, onion,
and carrots.  Season with butter, salt and pepper.  Cook 20-30 minutes
over hot coals, turning twice during cooking.=20

CARDBOARD BOX OVEN

A cardboard box will make an oven.  Cut off the flaps so that the
box has four straight sides and bottom.  The bottom of the box
will be the top of the oven.

Cover the box inside and out COMPLETELY with foil, placing shiny
side out.

To use the oven, place the pan with food to be baked on a footed
grill over the lit charcoal briquets.  The grill should be raised
about ten inches above the charcoal.  Set the cardboard oven
over the food and charcoal.  Prop up one end of the oven with a
pebble to provide the air charcoal needs to burn - or cut air
vents along the lower edge of the oven.  Control the baking
temperature of the oven by the number of charcoal briquets used.=20
Each briquette supplies 40 degrees of heat (a 360 degree
temperature will take 9 briquets).

Experiment!  Build an oven to fit your pans - or your menu:  Bake
bread, brownies, roast chicken, pizza or a coffee cake.=20
Construct a removable oven top or oven door.  Punch holes on
opposite sides of the oven and run coat hanger wire through to
make a grill to hold baking pans.  Try the oven over the coals of
a campfire.

RECIPES

ALUMINUM EGGS (FOIL BREAKFAST)

Sausage
Egg
Hash brown potatoes
Salt, pepper and spices to taste

Place potatoes, scrambled egg (doesn't need to be cooked) sausage
patty and spices in foil.  Wrap securely.  Place on coals for 15
minutes.

EGG ON A RAFT (VAGABOND STOVE)

Bread
Egg
Salt and pepper

Grease the cooking surface of the stove.  Cut two inch hole in a
slice of bread.  Place bread on burner and break egg into the
hole.  Season and turn over once while cooking.

AZTEC TOOTHPICKS

Heat a white flour tortilla in skillet or top of vagabond stove.=20
Spread cream cheese on tortilla; sprinkle on brown sugar and
cinnamon.  Roll up tortilla and pig out.  Great breakfast, sweet
roll or night time snack.

FRENCH TOAST (VAGABOND STOVE)

3 eggs
1/2 cup milk
1 tablespoon sugar
4 slices bread
Butter, syrup, jam or powdered sugar

Beat eggs, milk and sugar together with a fork.  Grease the top
of a hot vagabond stove with margarine.  Dip both sides of a
piece of bread in egg mixture, and lay it on the stove.  Be
careful that the fire is not too hot.  When bottom browns, turn
the toast over with a fork or turner.  You may need more
margarine.  When the second side is brown, remove the toast to a
plate.

VIENNA TOAST

Make a jelly sandwich.  Beat two eggs per person (4 pieces of
toast).  Add a little sugar, cinnamon and milk or water.  Dip
sandwich in egg mixture, fry the sandwich like french toast. Dip
fried sandwich in (or sprinkle on) powdered sugar instead of
syrup.  Tastes like a giant jelly donut.

PUNCH DONUTS

Canned biscuits
Cooking oil
Cocoa
Jello
Sugar (white, brown, powdered, w/wo cinnamon)

Take a biscuit, punch hole through it with finger.  Shape into
donut shape. Drop into hot oil.  Flip over when brown.  Remove
from oil, dip into sugar, cocoa or jello.  Eat slowly, they are
really hot.

SAUSAGE BALLS

1 lb sausage
3 cups bisquick
1 8 oz jar Cheese Whiz or shredded cheese

Combine sausage (cooked), bisquick and cheese; shape into balls.=20
Bake in preheated 300 degree oven for 25 minutes or until lightly
browned.

NELSON'S STEW

Box of macaroni and cheese
1 can of chunky ham

Heat water to boiling.  Add macaroni and cook until soft.  Follow
directions on box.  Crumble can of chunky ham into mixture, mix
thoroughly.  This is very easy.  Feeds 2 scouts per box of
macaroni and cheese, 1 can of ham can be mixed with each 2 boxes
of macaroni.

CAMP STROGANOFF

1-1/2 to 2 pounds ground beef
Onion soup mix
2-3 tablespoons of ketchup
1 cup sour cream
1 can cream of mushroom soup
Noodles

Bring pot of water to a rolling boil and cook noodles until done.=20
Brown meat and drain off grease.  Add remaining ingredients and
simmer until meat is tender.   If necessary, thin sauce with a
little milk.  Serve over cooked noodles.

TACO CASSEROLE

2 pounds hamburger
6 tortillas
cheese grated
2 cloves garlic, minced
2 cans enchilada sauce
1 small can tomato sauce

Brown meat and garlic.  Add enchilada sauce and tomato sauce.=20
Simmer for 30 minutes.  Tear tortillas and layer pan with
tortillas, meat, cheese.  Repeat with cheese on top.  Bake at 350
degrees for 45 minutes.

DON'S HAWAIIAN DELIGHT

In a square piece of heavy duty aluminum foil place enough of
each of the following to make one serving:

Sliced ham
Sweet potatoes
Carrots
Pineapple

Surround the ham slices with the other ingredients on the foil
then add 1 tablespoon of syrup or honey.  Fold using "drugstore"
wrap to hold in the juice.  Cook package on hot coals for
approximately 15 minutes on each side.

PASTA ITALIANO BAKE

1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 garlic clove, minced
1 6 oz can tomato paste
1/2 cup water
1 teaspoon salt
1/2 teaspoon oregano leaves
2 cups (4 oz) noodles, cooked, drained
1/4 cup chopped parsley
1/2 cup Miracle Whip salad dressing
3/4 cup Kraft grated parmesan cheese
2 eggs, beaten

Brown meat, drain.  Add onion, green pepper and garlic; cook
until tender. Stir in tomato paste, water and seasonings.  Cover;
simmer 15 minutes. Combine noodles and parsley; toss lightly.=20
Combine salad dressing, 1/2 cup cheese and eggs; mix well.  Layer
noodles and meat mixture in Dutch Oven; top with remaining
cheese.  Bake for approximately 40 minutes.  6 servings.

CORN CASSEROLE

1 can whole corn with juice
1 can cream style corn
1/2 cup melted butter
1 package Jiffy corn bread mix
1 cup sour cream
2 eggs
1 cup cheddar cheese

Mix all ingredients together, except cheese.  Bake at 350 degrees
for 25-30 minutes.  Add cheese on top and bake for 8-10 minutes
more.

CHICKEN BREASTS

8 chicken breasts
1 jar or package dried beef slices
8 slices bacon
Salt and pepper to taste
1 can Cream of Mushroom soup
1 small carton sour cream

Bone the chicken breasts and roll one slice bacon around each.=20
Place dried beef slices in bottom of Dutch oven and lay
bacon-wrapped chicken breasts on top.  Salt and pepper to taste.=20
Pour mushroom soup and sour cream over breasts.  Bake for
approximately 50-65 minutes until chicken is tender.

SAUSAGE-RICE OVEN DISH

2 1/2 lbs. ground sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 cup celery, chopped
2 cups rice, cooked as to directions on box
3 packages dry chicken noodle soup mix
1 small can pimentos, chopped
1 can cream of chicken soup
1 package almonds, slivered

Brown sausage and drain.  Add green pepper, onion and celery and
simmer in open Dutch Oven for 15 minutes.  Add cooked rice and
dry soup mix.  Add pimentos, cream of chicken soup and almonds
and bake.  (You can also use Wild Rice)

BBQ PORK CHOPS DUTCH OVEN

6 Pork chops (You can also use chicken)
1 tablespoon cooking oil
Salt and pepper to taste
3/4 cup catsup
1 8 oz cola drink

Brown meat with cooking oil in Dutch Oven.  Mix catsup and cola
with salt and pepper and pour into oven over meat.  Bake until
done.  (Should be gooey)

EASY MEAT LOAF

2 pounds ground beef
1 small can evaporated milk or 1/2 cup milk
2 packages dried onion soup mix

Mix all ingredients together and form loaf in Dutch oven.  Bake
approximately 50 to 60 minutes.

TASTY BEEF ROAST

1 3 lb to 5 lb beef roast
1 can cream of mushroom soup
1 package dry onion soup mix

Brown roast.  Pour 1/2 can mushroom soup around meat.  Pour onion
soup mix over meat, then the remaining mushroom soup over all.=20
Let bake to desired doneness.  Approximately 30 to 45 minutes to
pound.

DUTCH OVEN ENCHILADA CASSEROLE

2 lbs ground beef
1 teaspoon salt
1 large onion, chopped
1 can tomato soup (10 3/4 ozs)
2 cans enchilada mild sauce (10 ozs)
1 can water (10 ozs)
1 package of corn tortillas
1/2 lb grated or sliced cheese

Brown together beef, salt and onion.  Add tomato soup, enchilada
sauce and water to beef mixture and simmer together.  Place 3 or
4 corn tortillas on bottom of Dutch Oven.  Remove 3/4's of the
meat mixture from pan, and place over top of tortillas.  Add
another layer of tortillas.  Add a 1/4 lb of cheese on top.  Add
another layer of meat mixture.  Place another layer of meat
mixture.  Place another layer of tortillas.  Sprinkle with
remaining cheese.  Place like over Dutch Oven and let simmer
until it appears to be done.  Approximately 30-40 minutes.

FRESH TOMATO SAUCE PICANTE

1 medium size tomato, finely chopped
1 small onion, finely chopped (1/4 cup)
6 springs cilantro or Italian parsley (leaves only),
   finely chopped (1 tablespoon)
3 serrano chilies, seeded and finely chopped; or
   1 can green chili,  finely chopped
1/2 teaspoon salt
1/2 cup water

Combine tomato, onion, cilantro, chilies, salt and water in a
bowl.  Cover; let stand about 30 minutes before serving.  This
sauce is best eaten the same day, as it soon loses it crispness
and flavor.

TAMALE PIE

1 1/2 lbs. ground beef
1 clove garlic, minced
1 onion, coarsely chopped
1 green pepper, cut in 1 inch squares
1 can (1 pound) tomatoes, cut up
1/2 cup stuffed green olives (or black olives),
   coarsely chopped
1 to 2 teaspoons chili powder
1 teaspoon salt
Freshly ground pepper to taste
1 package (11 ounces) corn muffin mix
1 can (8 oz) cream corn
1/3 cup milk
1/2 cup shredded cheddar cheese

Brown ground beef in Dutch Oven, drain excess fat off.  Add
garlic, onion and green pepper and saute' 5 minutes or until
tender.  Add tomatoes, olives, chili powder, salt and pepper and
simmer 10 minutes.  In a bowl stir together muffin mix, corn and
milk until evenly moistened.  Spoon over ground beef mixture and
sprinkle with cheese.  Bake at 400 degrees for approximately 20
minutes, or until browned.

EASY SAUSAGE PIZZA BAKE

1 lb pork sausage
3/4 cup chopped onion
3 cups Bisquick baking mix
1 1/2 cups water
1 jar (15 1/2 oz) thick spaghetti sauce
1 can (4 oz) mushroom stems and pieces, drained (if desired)
1 can (2 1/4 oz) sliced ripe olives, drained
1 green pepper, cut into thin rings
2 cups shredded cheddar cheese

Grease the inside of the Dutch Oven.  Cook and stir sausage and
onion in skillet until sausage is brown; drain.  Mix baking mix
and water until thoroughly moistened; spread batter in oven.=20
Spread spaghetti sauce carefully  over batter; top with sausage
mixture and the remaining ingredients.  Bake until crust is
golden brown.  Approximately 25-30 minutes.

BAKED SPAGHETTI

1 large onion, chopped
1 clove garlic, minced
4 tablespoons shortening
1/2 lb ground beef
2 cups water
2 cans tomato soup
2 teaspoons chili powder
1/2 lb uncooked spaghetti
1 cup sharp cheese (grated)

Cook onion and garlic in shortening in Dutch Oven.  Add beef and
cook, stirring occasionally, to keep meat particles separated.=20
Drain excess grease off.  Mix in the soup, water and chili powder
and cook a few minutes longer. Break spaghetti into inch pieces
and stir into sauce until all covered.  Bake for about 1 hour,
but stir approximately every 15 minutes.  Then add cheese to
top.  Bake another 15 minutes.

HANOVER BRISKET

4 or 5 lb brisket
1 can of consomme
1 (10 oz) bottle (lite) soy sauce
1/4 cup lemon juice
Garlic to taste
1 tablespoon liquid smoke

Combine last 5 ingredients, pour over meat and marinate
overnight.  Place meat and marinade in a covered pan and bake at
300 degrees for 3 hours for 3 & 4 lbs and 4 hours for 5 lbs.
Baste occasionally during baking.  Take out and slice.  Then
replace it in the pan and pour some of the marinade over brisket.

Increase the temperature to 350 degrees and continue baking for
another hour.

CINNAMON-RAISIN ROLL-UPS

2 cups Bisquick baking mix
1/2 cup raisins (can omit)
1/2 cup dairy sour cream
3 tablespoons milk
2 tablespoons margarine, softened
1/4 cup packed brown sugar
1/4 cup finely chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons margarine, melted
Granulated sugar

Spray Pam on the inside of Dutch Oven.  Mix baking mix, raisins,
sour cream and milk; beat 20 strokes.  Smooth into ball on
floured aluminum foil or wax paper.  Knead 10 times.  Roll into
rectangle, approximately 12 x 10 inches.  Spread with softened
margarine (can use squeeze margarine also).  Mix brown
sugar, nuts and cinnamon; sprinkle over dough.  Roll up tightly,
beginning at 12" side.  Pinch edge into roll.  Cut into 12
slices.  Place slices, cut sides down, in the bottom of Dutch
Oven.  Brush melted margarine over the tops, sprinkle with
granulated sugar.  Bake until golden, about 13 minutes.  Top
with margarine if desired.

HERB BUBBLE RING

1/2 cup grated Parmesan cheese
1 tablespoon parsley flakes
1/2 cup dried basil leaves
1/2 teaspoon garlic powder
1/2 teaspoon paprika
3 cups Bisquick mix
3/4 cup dairy sour cream
1/4 cup milk
1/4 cup margarine, melted

Spray Dutch Oven with Pam, or line with aluminum foil.  Mix
cheese, parsley, basil, garlic powder and paprika; reserve.  Mix
baking mix, sour cream and milk until soft dough forms; beat
vigorously 30 seconds.  Gently smooth dough in ball on floured
aluminum foil or wax paper.  Knead 10 times.  Shape into 1
inch balls.  Dip each ball into melted margarine, then roll in
cheese mixture to coat.  Arrange balls about 1/4 inch apart in
layers in oven.  Sprinkle any remaining cheese mixture over top.=20
Bake until golden brown, about 20 minutes.

SOUR CREAM ONION SQUARES

1 large onion, sliced
2 tablespoons margarine
1 egg
3/4 cup dairy sour cream
1/4 teaspoon seasoned salt
1 cup milk
3 cups Bisquick baking mix

Saute' onion in margarine until soft.  Beat egg in a small bowl;
stir in sour cream until blended; add onions and seasoned salt.=20
Stir milk into baking mix to form a soft dough; turn into a
lightly sprayed (with Pam) or aluminum lined Dutch Oven.  Bake
for approximately 20 minutes or until top is set.

BISCUITS

4 cups flour
2 tablespoons baking powder
1 teaspoon salt
1/2 cup shortening
1 1/2 cups milk or water

Combine dry ingredients.  Work in shortening with a knife or
fingers until evenly distributed.  Add milk gradually, mixing
lightly and quickly until there is no dry flour in dish.  Pinch
off desired amount for each biscuit and bake.

SOPAPILLAS

4 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
2 tablespoons vegetable shortening
1 cup milk
Vegetable oil for frying

Mix flour, baking powder, salt and sugar into a large bowl.  Cut
in shortening until mixture resembles cornmeal.  Stir in milk
until mixture forms a firm dough.  Knead dough on lightly floured
aluminum foil or waxed paper just until smooth.  Cover; let rest
20 minutes.  Roll out to 1/4 inch thickness; cut into squares or
diamonds.  Heat oil in a Dutch Oven until hot.  Fry sopapillas, a
few at a time, turning often so they fry evenly until golden
brown.  Remove from oil with slotted spoon to paper towels to
drain.  Serve hot with butter & honey or sprinkled with cinnamon
sugar.

IMPOSSIBLE PECAN PIE

1 1/2 cups chopped pecans
3/4 cup packed brown sugar
3/4 cup milk
3/4 cup light or dark corn syrup
1/2 cup Bisquick baking mix
1/4 cup margarine or butter, softened
4 eggs
1 1/2 teaspoon vanilla

Grease pie plate.  Sprinkle pecans in plate.  Beat remaining
ingredients until smooth.  Pour into pie plate.  Put into Dutch
Oven and bake until knife, when inserted into center, comes out
clean.  Approximately 50-60 minutes.

PINEAPPLE UPSIDE DOWN CAKE

1 can pineapple (6 oz)
1/2 cup pecans
1/2 cup brown sugar
1 square margarine
2 yellow cake mixes, or 3 golden pound cake mixes

Mix cake mixes according to directions.

Line the Dutch Oven with aluminum foil, place oven onto the heat,
level it and melt the margarine in the oven.  When melted, add
the brown sugar, then the pineapple slices, then the pecans.=20
This will be the glaze.

Pour cake on top of glaze.  This dessert doesn't require much
heat on the bottom, just enough to brown the glaze - about 8
briquets should be plenty. Bake for approximately 25 minutes.
Check it every 15 minutes and when golden brown, test it to see
if it is done.  If it is, take off the heat and lift the cake out
of the oven by the aluminum foil.  Put a pan or board on it and
then turn it over quickly so that the glaze is on top.  Remove
the foil.

WHEN BAKING IN A DUTCH OVEN WITH A CAKE PAN OR PIE PAN, PUT 1
INCH DIAMETER FOIL BALLS IN THE BOTTOM OF THE OVEN TO LIFT THE
PAN OFF THE BOTTOM TO KEEP THE FOOD FROM BURNING AND DISTRIBUTE
THE HEAT MORE EVENLY.

IMPOSSIBLE PUMPKIN PIE

3/4 cup sugar
1/2 cup Bisquick baking mix
2 tablespoons margarine
1 can (13 oz) evaporated milk
2 eggs
1 can (16 oz) pumpkin
2 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla

Grease pie plate.  Beat all ingredients until smooth.  Pour into
pie plate. Put into Dutch Oven and bake until knife inserted in
center comes out clean.  Approximately 50-60 minutes.

EASY ICE CREAM

1 (14 oz) can Eagle Brand Sweetened Condensed Milk
2/3 cup chocolate flavored syrup
2 cups (1 pint) whipping cream

Put into small cleaned coffee can, put lid on.  Put down inside a
3 lb coffee can.  Put ice and rock salt around it.  Put lid on
large can.  Roll can, stop and drain water out, and put more ice
and rock salt in.  Continue until firm.

YiS,=20

    Jess Olonoff, CM Pack-206      |     Eagle - 1970, T-10 Tulsa, Okla.
Riverglades Elem. - Parkland, Fla. |   Ta-Tsu-Hwa - Ordeal '69, Brthrhd '70
Lighthouse Dstrct - S. Fl. Council | Scout in NYC-Brooklyn 61-66, Tulsa 66-=
71
  "We just might all be right!"    |     Boca Raton 73-74, Parkland 94-?

Date:         Mon, 9 Oct 1995 14:03:08 EDT
From: Mark Wilson <mwilson@POLARIS.ORL.MMC.COM>
Subject:      Re: Outdoor Cooking

You could keep in the theme and use open flame methods.
If you choose to do so, please be sure to note that the
method carries a very high impact on the ground. Also
please note the circumstances when such methods may be
used such as with found wood and in established fire
pits or rings.

You could choose to go with charcoal. Again this is a
potentially high impact method and should be subject to
the same precautions as open flame.

You could provide an example of what can be accomplished
with alternative fuels and materials that might be
carried on a backpacking trip to demonstrate that low
impact doesn't mean austare.

In any case, the camping practices at Woodbadge may or
may not be the same practices we should be using on our
unit level camping trips. Regardless of what we did at
Woodbadge, we need to become strong advocates of low
impact, leave no trace camping if our grandchilren are
to have beautiful wilderness to camp in.

----------------------------------------------------------------------
Mark Wilson                                mwilson@polaris.orl.mmc.com
Eagle Class of '74                                 863 Trumbull Street
SM, Troop 565                                      Deltona, FL, 32725
I used to be an antelope ....
----------------------------------------------------------------------
  My opinions are my opinions. Lockheed Martin can speak for itself.

Date:         Wed, 11 Oct 1995 08:10:24 EST
From: paul sweeney <sweeneyp@WAL.AB.COM>
Subject:      Turkey Over Charcoal

        Someone started to post this recipe and it was not finished.

        Drive three 3-foot stakes into the ground to make a square about 2-feet
        on a side. Roll four tubes of chicken-wire about 4-6 inches in diameter
        and place around each stake and fill 3/4 full of charcoal. Place a
        shallow pan inside the square to catch the drippings. Wrap the box
        leaving the top open with heavy duty aluminum foil to make your oven.
        Using a strong pipe as a cross beam hang a 16-18 lb. turkey in the
        middle of your oven and light the charcoal. Turkey dinner will be ready
        in 1 1/2 - 2 hours! You can make a door in the bottom of the foil to
        access the drippings to baste the bird. Bon appetit!!!

Date:         Fri, 10 Nov 1995 13:03:27 -0600
From: Stan Hodge <STANH@MAIL.TDOC.TEXAS.GOV>
Subject:      Re: recipes -Reply

In Texas we'd call this a breafast "taco" rather than a burrito which
usually has beans.   It's my favorite camp breakfast.  You can substitute
almost any kind of meat for the sausage.  (I like well-cooked bacon.)  I
have seen hamburger, shrimp, chicken, and almost everything else you
can imagine.  You can stretch the eggs by adding some fried potatoes
which is quite popular down here.  Now for the picante -- make sure its
Texan -- what do them guys in St Louis or New York know about tacos?

>>>
A lot of our patrols cook breakfast burritos.  Cook sausage in a pan
(not as patties) then put in eggs and cook in with the sausage.  Serve
with picante sauce or salsa and ground cheese on a tortilla. Tortillas can
be warmed in foil with a damp paper towel on each end of a stack of 5
or so per foil pack.  It's really good, fast, and simple.

Date:         Mon, 13 Nov 1995 20:17:06 -0500
From: Jason Sonnenberg <jsonnenb@EMUNIX.EMICH.EDU>
Subject:      Cookies!

        Below I have included a reciepe for some cookies.

                    (Recipe may be halved.):

      2  cups butter                     4  cups flower
      2  tsp. soda                       2  cups sugar
      5  cups blended oatmeal**         24 oz. chocolate chips
      2  cups brown sugar                1  tsp. salt
      1  8 oz. Hershey Bar (grated)      4  eggs
      2  tsp. baking powder              3 cups chopped nuts, your choice
      2  tsp. vanilla

        ** measure oatmeal and blend in a blender to a fine powder.
           Cream the butter and both sugars.  Add eggs and vanilla;
           mix together with flour, oatmeal, salt, baking powder, and
           soda. Add chocolate chips, Hershey Bar and nuts.  Roll into
     balls and place two inches apart on a cookie sheet.  Bake
           for 10 minutes at 375 degrees.  Makes 112 cookies.

Date:         Tue, 21 Nov 1995 16:37:06 -0500
From: Dori Byron <DByron5424@AOL.COM>
Subject:      Re: Reflector Ovens

Well here goes my first contribution to the postings.  I am a Girl Scout
Leader ( for the last 24 years) and a trainer.  For your box oven all you
need is a box, wiskey is best, tin foil, 4 juice cans(NOT aluminum), and a
cake pan or cookie sheet that fits in the box.  Line the inside of the box
well,  No door needed.  Light one charcoal for each 40 degrees of heat in a
can chimmeny.  Let heat for 20 min.  Spread charcoal between 4 cans set out
in size of pan.  Place pan on cans, lower box over pan and vent with small
stone on lee side.  Follow time and temp. on mix.  Good eating!   This works
very well for anything you can cook in an oven.  Note if it takes more than
25 min or so add more lit charcoal.  Note2 if you must peek lift the box
straight up so you don't spill the heat.  Yours in Scouting (Boy and Girl)
   Dori
Date:         Tue, 23 Jan 1996 08:43:07 -0600
From: James A Lindberg <jal@CRAY.COM>
Subject:      Oven beef jerky

Here are two mock beef jerky recipes.  I use the second one (works for venison t
oo).

Beef Jerky
----------

(for 1 pound of meat)

1   tsp  brown sugar             1/2 tsp   Hickory Smoked Salt or Liquid Smoke
1/2 tsp  lemon pepper            1/2 tsp garlic salt (or powder for less salty j
erkey)
2   Tbs  Soy Sauce

Trim fat from meat, slice meat against grain about 1/4 inch thick and cut into s
trips.
Mix abouve ingredients well.  Pour over meat and marinate overnight in covered
container.  Turn meat over once or twice while marinating.  Place strips on alum
inum
foil covered oven racks (or foil covered baking sheet).  Bake at 200 degrees for
1 1/2 hours (may want to turn strips over after 45 min.).  Shut oven off and let
 stand
until dry (over night works well).  There should be no moist spots and the meat
should
crack when bent, but not break.

Beef Jerky for a 5 quart bucket full of meat
--------------------------------------------

16 tsp brown sugar                                     8 tsp lemon pepper
 8 tsp garlic salt (or powder for less salty jerkey)  10 tsp liquid smoke (or to
 taste)
40 Tbl soy sauce

Trim fat from meat, slice meat against grain about 1/4 inch thick and cut into s
trips.
Mix abouve ingredients well.  Pour over meat and marinate overnight in covered
container.  Turn meat over once or twice while marinating.  Place strips on alum
inum
foil covered oven racks (or foil covered baking sheet).  Bake at 200 degrees for
4-5 hours, turn strips over at least once.  Shut oven off and let stand
until dry (over night works well).  This will make a dry, chewy jerky.  If you w
ant
moist jerky that isn't chewy, bake the meat for a less amount of time, about
2-3 hours.

Date:         Wed, 24 Jan 1996 09:32:19 -0500
From: KIM KOWALEWSKI <kim.mad@CBO.GOV>
Subject:      A Collection of Foil Dinner Recipes

FOIL DINNER RECIPES

Compiled by
Kim J. Kowalewski
Cubmaster, Pack 1009
Bowie, MD

These recipes were sent to me in response to my plea for help with an upcoming Fall Camporee.  I needed some suggestions for variations on the ?classic? hamburger foil dinner. Enjoy!

VARIATIONS ON THE HAMBURGER FOIL DINNER

From: Jim Sleezer

Just a touch of garlic salt makes a lot of difference.  If you
look at the labels in the stores, you will see that onion and
garlic are part of almost everything!  It doesn't take much to
make it great.

I like to use cabbage leaves to wrap it all in before I wrap in
foil.  A little catsup helps for some boys.  I also add a few
slices of onion. Around here, we never seem to have enough.
 The kids all go for seconds!

From: Don E. Robinson, M.D.

We add Cream of Mushroom soup to our "hobos."  It adds
taste as well as additional moisture.  A couple of
tablespoons will do just fine.  Yum-yum.

From: George N. Leiter II

Just skip the butter and add some soup.  Cream of
mushroom or something like that.  When cooked slow it is
wonderful.

From:  Cheryl Singhal

How about BBQ sauce, Worchester sauce, or even Italian
dressing?

Spices ... a measuring teaspoon of Italian seasoning or of
curry powder or of chili powder wouldn't hurt it either.

You might be able to combine BBQ and chili powder; or
Italian dressing and Italian seasoning;  I don't recommend
mixing Worchestershire and curry powder though.

From: Ben Alford

We have spiced up our "hunters pack" aluminum foil dinners
by adding Heinz 57 sauce.  It is the boys's secret ingredient.
 It really makes a big difference.  We've had boys finish one
dinner and return to make seconds and thirds until all the
ingredients are gone.  I remember some were just cooking
the left-over onions or potatoes as long as they had the
Heinz 57 left to spice them up.

From: Jeff L. Glaze

Instead of hamburger, try Pork Loin, or Boneless Chicken
Breast!

Also vary the vegetable ingredients to include slices of
tomato, and/or bell peppers. BBQ sauces may be included
also.

If you use chicken, try pineapple slices with mild BBQ
sauce.

Ground turkey can be used instead of ground beef, and is
"more healthy".

From: Alan Wolfson

I have had good luck asking the kids what they would like in
their foil dinners.  You'd be amazed at the great ideas they
come up with. If, however, your den is gastronomically
challenged :-), there are some things you can do to liven up
those meals:

I've substituted Mrs. Dash, garlic pepper, Montreal
seasoning, or any other favorite general- purpose seasoning
for the pretty dull salt and pepper usually found in a foil
dinner.  We've added celery, green beans, and onions into
our dinners for some additional variety.  I've also had some
good experiences substituting chicken for the beef, and
making a pseudo stir-fry dinner using stir-fry oil instead of
butter and spices.

From: Mark Wilson

Also, consider replacing the hambuger with stew meat,
cubed steak, or chicken or turkey breasts cut into stew meat
sized cubes.

As to spices, consider adding a part of a clove of fresh garlic.
Smash it first.

You might also consider adding soy sauce, teriyaki, or plain
old steak sauce.

Try adding small dough balls of biscuit mix for dumplings.

From: James H. McCullars

In addition to the ingredients you mentioned, I always use
onion, bell pepper, radishes, Lowry's Seasoned Salt (and/or
Lowry's Seasoned Pepper), and Worcestershire sauce.  In
addition, I sometimes will use barbecue sauce and if
someone thinks to bring some along, sweet potatoes (try it!).
 I have also seen other people use soy sauce, Tabasco, etc.
From: Juel A. Fitzgerald

Instead of salt and pepper, use seasonING salt and pepper.
This  makes it a whole lot less bland.  Of course you could
add worchester sauce AFTER you are done cooking for
those who like that.

From: Jeff Agle

One of my favorite additional ingredients in a foil dinner is a
dash (maybe a big dash) of Wyler's boullion granules.  These
add significantly to the flavor.  I typically use Seasoned Salt
instead of just plain salt.  You also left out one of the main
flavor ingredients, Onions.  Anything in the onion family can
add lots of flavor, try scallions or green onions if the boys are
a little squemish about yellow onions.  Garlic (salt, powder,
crushed) can add a nice flavor.

CORNISH HEN
From: Michael C. Horowitz

At home, parboil (3 mins) a cornish hen. oil it up, salt and
pepper and wrap in foil. Cook as you would a foil pack (15
min/side). Do another pack of just thin sliced potatoes and
onion, salt/pepper with a bit of olive oil. Makes an
OUTSTANDING meal.

BTW, differentiate your foil pack by wrapping a length of foil
in with the folded seam; never an argument over who's pack it
is - Mike

PIZZA POCKET
From: Don Izard

I have seen a pizza pocket dinner, made with those
packages of 'flat' dough (those tubes from The Dough Boy).
You take the flat dough, and fill the center with pizza sauce,
peperoni, cheese, with optional mushroom, olives etc.  Fold
it over to enclose the 'goodies' and wrap in 2 layers of foil.

'BAKE' 10 minutes on each side, and you might have a pizza
pocket.

SEAFOOD DINNERS
From: Jim Sleezer

For variety, try peeled shrimp or scallops, snow peas, strips
of red pepper, sliced mushrooms, thin slice of ginger root.
This cooks rather quickly, usually in less than 10 minutes
depending on size of shrimp or scallops. Kids seldom like it .
. . it's too different.

Shark chunks cook up well with a thin slice of lemmon.

HAM DINNERS
From: Jim Sleezer
I have done chunks of ham, sweet potatoes (par boiled),
pineapple.  As soon as it comes out of fire, I add a few mini
marshmallows on top.

From: Mark Michalski

Upside Down Ham:
Ham pieces or steak, Pinapple slices (or tidbits) dash of
teriyaki sauce (or marinade) and mixed vegetables to taste.

Ham & Potatoes Au Gratin:
Cubed Ham, chopped Potato, Onions, Grated cheese of your
choice.

CHICKEN DINNERS
From:  Scott Miller

Try using boned chicken instead of hamburger.  Cooking
time is the same, add a small amount of water or soy sauce
to replace the water found in hamburger.

From: Peter Van Houten

One of the best foil meals I had included a combination of
chicken breasts, shrimp, snow peas, celery, and bean
sprouts. Similar to a stir-fry.  The meat was place on the
bottom (btw the chicken had been slightly cooked prior to
going), with the vegi's on top.  I had a couple of dashes of
Teryaki sauce, some spices (tarragon and others from a
pre-mix spice jar).

Only exception was that I didn't turn it over, I let the vegi's
cook in the heat from the meat.  They were still slightly
crunchy, almost steamed.

From:  golden cliff

Lemon Chicken

Take a whole chicken.
Brush with melted butter.
Take a whole lemon, slice, squeeze juice over chicken.
Sprinkle generously with Lemon & Herb spice.
Put leftover lemon peel & pulp inside chicken with slices of
onion.
Wrap in foil.  Cook until done.  40-60 minutes.

We also cook potatoes & onions in other foil packs.

For dessert.  Take a banana, slice in lenghtwise in the peel.
Insert butter and brown sugar into the slit.  Wrap & bake.

From: R. Edward Fickel

Try boneless chicken breasts, green peppers, onion, carrots,
potatoes (I think), mushrooms, in a cream of mushroom
sauce. They are cooked the same way as your foil packs,
but are gourmet quality!!

From: Wayne Hill

One that we tried is the chicken with instant rice and cream
of celery soup (undiluted).  I thought it was good and it cooks
up quick.  You can also try baked Apples with sugar, butter,
and cinnamon. Bisquick mix is good for individual biscuits
just coat the foil with butter or oil before you plop the biscuit
dough on the foil keeps it from sticking. Baked potatoes are
good and you can put cheese,butter,etc on after they are
cooked.

One other point in case you are not aware, use hard wood for
making your charcoal resinous wood like pine or cedar
doesn't make long lasting charcoal.

FOIL FAJITAS
From: Mark Michalski

Marinated Fajita Meat (Beef or Chicken), Onions, Green
Peppers.  Serve on tortillas with cheese, salsa, etc....

STUFFED POTATOES
From: Mark Michalski

Core small to medium potato, insert a small pre-cooked
sausage or weiner. Wrap in foil, set in hot ashes to bake.
Takes 45-90 minutes to cook. Remove and slice top and add
cheese, chili or fixins of your choice.

HOBO POPCORN
From: Mark Michalski

In center of  18" x 18" square of heavy or doubled foil, place
one tspoon of oil and one tbspoon of popcorn.  Bring foil
corners together to make a pouch.  Seal the edges by
folding, but allow room for the popcorn to pop. Tie each
pouch to a long stick with a string and hold the pouch over
the hot coals.  Shake constantly until all the corn has
popped.  Season with salt and margerine. Or soy sauce, or
melted chocolate, or melted peanut butter, or melted
caramels or use as a base for chili.

PORTABLE CHILI
From: Carol Eichinger

Cook up a pot of chili (homemade or canned).  Buy individual
size bags of Doritos or something similar.  Cut an X on front
of bag and open. Put chili on top of the chips, and shredded
cheese. And you have portable lunchtime nachos/tacos.
This was in my Crafting Traditions Magazine.

HELPFUL HINTS
From: Jess Olonoff

Do NOT, REPEAT NOT use cheese in your recipes, unless
put on after cooking.

The cheese will warm and separate and the oil will catch fire
or cook the  food faster than expected.  We had a few very
unhappy Cubs expecting Cheeseburgers, but receiving, well
something else if you can imagine.

It may cost a bit more too, but try to keep your meats lean
and let the  veggies add the moisture necessary.

Also, have some extra bread and cheese slices available as
there will  inevitabally be an accident or two (broken foil-food
in fire), and a few  boys who will not be to happy with the final
product.

Don't forget extra utensils as you'll be moving alot of
packages around.

DINNERS WITHOUT FOIL
From: Jim Sleezer

How about baking muffins in half an orange with the pulp
removed (and we hope eaten).  Eggs in onion half with all but
outer few layers removed.  Meat loaf (I use recipe on Quaker
Oats oatmeal box) cooked in onion half (mound it up as it
shrinks while cooking).  Twist on a peeled green stick.
Potatoes wrapped in "clean" mud and baked in fire.  Skin
comes off with mud.

How about chicken and dumplings.  Envelope of chicken &
vegetable soup, about half the regular water, a small (6 oz)
can of chicken.  Bring to a boil.  Drop spoonfuls of biscuit
dough on top (use drop biscuit recipe).  Cover tightly and
cook over low heat for about 10 minutes or until dumplings
are done.

I also like to make stone soup.  Everyone brings their favorite
vegetable to toss in the pot with a few seasonings.  Add
some bullion for extra flavor.
(Bullion can also be added to foil dinners to add a bit more
flavor--go gently until you find the right amount.)

========================================
FOIL COOKERY HANDBOOK
From: Jess Olonoff
With Thanks to The Indian Nations Council Pow-Wow Book

Foil Cooking Hints

Use two layers of light-weight, or one layer of heavy duty
aluminum foil.  Foil should be large enough to go around food
and allow for crimping the edges in a tight seal.  This will
keep the juices and steam in.  This wrap is know as the
"drugstore" wrap.

Drugstore Wrap

Use heavy foil three times the width of the food.  Fold over
and roll up the leading edges.  Then roll sides for a
steamproof seal.

A shallow bed of glowing coals that will last the length of
cooking time is necessary.

Cooking Times:

Hamburger: 8-12 minutes, Carrots: 15-20 minutes

Chicken pieces: 20-30 minutes, Whole Apples: 20-30
minutes

Hotdogs: 5-10 minutes, Sliced potatoes 10-15 minutes

FOIL DINNER

Lay slices of potatoes, onion, and carrots on a sheet of
heavy-duty foil then place hamburger patty on top.  Cover
with slices of potato, onion, and carrots.  Season with butter,
salt and pepper.  Cook 20-30 minutes over hot coals, turning
twice during cooking.

CARDBOARD BOX OVEN

A cardboard box will make an oven.  Cut off the flaps so that
the box has four straight sides and bottom.  The bottom of
the box will be the top of the oven.

Cover the box inside and out COMPLETELY with foil, placing
shiny side out.

To use the oven, place the pan with food to be baked on a
footed grill over the lit charcoal briquets.  The grill should be
raised about ten inches above the charcoal.  Set the
cardboard oven over the food and charcoal.  Prop up one end
of the oven with a pebble to provide the air charcoal needs to
burn - or cut air vents along the lower edge of the oven.
Control the baking temperature of the oven by the number of
charcoal briquets used.  Each briquette supplies 40 degrees
of heat (a 360 degree temperature will take 9 briquets).

Experiment!  Build an oven to fit your pans - or your menu:
Bake bread, brownies, roast chicken, pizza or a coffee cake.
 Construct a removable oven top or oven door.  Punch holes
on opposite sides of the oven and run coat hanger wire
through to make a grill to hold baking pans.  Try the oven
over the coals of a campfire.

RECIPES

ALUMINUM EGGS (FOIL BREAKFAST)

Sausage
Egg
Hash brown potatoes
Salt, pepper and spices to taste

Place potatoes, scrambled egg (doesn't need to be cooked)
sausage patty and spices in foil.  Wrap securely.  Place on
coals for 15 minutes.

EGG ON A RAFT (VAGABOND STOVE)

Bread
Egg
Salt and pepper

Grease the cooking surface of the stove.  Cut two inch hole
in a slice of bread.  Place bread on burner and break egg into
the hole.  Season and turn over once while cooking.

AZTEC TOOTHPICKS

Heat a white flour tortilla in skillet or top of vagabond stove.
Spread cream cheese on tortilla; sprinkle on brown sugar
and cinnamon.  Roll up tortilla and pig out.  Great breakfast,
sweet roll or night time snack.

FRENCH TOAST (VAGABOND STOVE)

3 eggs
1/2 cup milk
1 tablespoon sugar
4 slices bread
Butter, syrup, jam or powdered sugar

Beat eggs, milk and sugar together with a fork.  Grease the
top of a hot vagabond stove with margarine.  Dip both sides
of a piece of bread in egg mixture, and lay it on the stove.
Be careful that the fire is not too hot.  When bottom browns,
turn the toast over with a fork or turner.  You may need more
margarine.  When the second side is brown, remove the
toast to a plate.

VIENNA TOAST

Make a jelly sandwich.  Beat two eggs per person (4 pieces
of toast).  Add a little sugar, cinnamon and milk or water.
Dip sandwich in egg mixture, fry the sandwich like french
toast. Dip fried sandwich in (or sprinkle on) powdered sugar
instead of syrup.  Tastes like a giant jelly donut.

PUNCH DONUTS

Canned biscuits
Cooking oil
Cocoa
Jello
Sugar (white, brown, powdered, w/wo cinnamon)

Take a biscuit, punch hole through it with finger.  Shape into
donut shape. Drop into hot oil.  Flip over when brown.
Remove from oil, dip into sugar, cocoa or jello.  Eat slowly,
they are really hot.

SAUSAGE BALLS

1 lb sausage
3 cups bisquick
1 8 oz jar Cheese Whiz or shredded cheese

Combine sausage (cooked), bisquick and cheese; shape into
balls.  Bake in preheated 300 degree oven for 25 minutes or
until lightly browned.

NELSON'S STEW

Box of macaroni and cheese
1 can of chunky ham

Heat water to boiling.  Add macaroni and cook until soft.
Follow directions on box.  Crumble can of chunky ham into
mixture, mix thoroughly.  This is very easy.  Feeds 2 scouts
per box of macaroni and cheese, 1 can of ham can be mixed
with each 2 boxes of macaroni.

CAMP STROGANOFF

1-1/2 to 2 pounds ground beef
Onion soup mix
2-3 tablespoons of ketchup
1 cup sour cream
1 can cream of mushroom soup
Noodles

Bring pot of water to a rolling boil and cook noodles until
done.  Brown meat and drain off grease.  Add remaining
ingredients and simmer until meat is tender.   If necessary,
thin sauce with a little milk.  Serve over cooked noodles.

TACO CASSEROLE

2 pounds hamburger
6 tortillas cheese grated
2 cloves garlic, minced
2 cans enchilada sauce
1 small can tomato sauce

Brown meat and garlic.  Add enchilada sauce and tomato
sauce.  Simmer for 30 minutes.  Tear tortillas and layer pan
with tortillas, meat, cheese.  Repeat with cheese on top.
Bake at 350 degrees for 45 minutes.

DON'S HAWAIIAN DELIGHT

In a square piece of heavy duty aluminum foil place enough
of each of the following to make one serving:

Sliced ham
Sweet potatoes
Carrots
Pineapple

Surround the ham slices with the other ingredients on the foil
then add 1 tablespoon of syrup or honey.  Fold using
"drugstore" wrap to hold in the juice.  Cook package on hot
coals for approximately 15 minutes on each side.

PASTA ITALIANO BAKE

1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 garlic clove, minced
1 6 oz can tomato paste
1/2 cup water
1 teaspoon salt
1/2 teaspoon oregano leaves
2 cups (4 oz) noodles, cooked, drained
1/4 cup chopped parsley
1/2 cup Miracle Whip salad dressing
3/4 cup Kraft grated parmesan cheese
2 eggs, beaten

Brown meat, drain.  Add onion, green pepper and garlic;
cook until tender. Stir in tomato paste, water and
seasonings.  Cover; simmer 15 minutes. Combine noodles
and parsley; toss lightly.  Combine salad dressing, 1/2 cup
cheese and eggs; mix well.  Layer noodles and meat mixture
in Dutch Oven; top with remaining cheese.  Bake for
approximately 40 minutes.  6 servings.

CORN CASSEROLE

1 can whole corn with juice
1 can cream style corn
1/2 cup melted butter
1 package Jiffy corn bread mix
1 cup sour cream
2 eggs
1 cup cheddar cheese

Mix all ingredients together, except cheese.  Bake at 350
degrees for 25-30 minutes.  Add cheese on top and bake for
8-10 minutes more.

CHICKEN BREASTS

8 chicken breasts
1 jar or package dried beef slices
8 slices bacon
Salt and pepper to taste
1 can Cream of Mushroom soup
1 small carton sour cream

Bone the chicken breasts and roll one slice bacon around
each.  Place dried beef slices in bottom of Dutch oven and
lay bacon-wrapped chicken breasts on top.  Salt and pepper
to taste.  Pour mushroom soup and sour cream over breasts.
 Bake for approximately 50-65 minutes until chicken is
tender.

SAUSAGE-RICE OVEN DISH

2 1/2 lbs. ground sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 cup celery, chopped
2 cups rice, cooked as to directions on box
3 packages dry chicken noodle soup mix
1 small can pimentos, chopped
1 can cream of chicken soup
1 package almonds, slivered

Brown sausage and drain.  Add green pepper, onion and
celery and simmer in open Dutch Oven for 15 minutes.  Add
cooked rice and dry soup mix.  Add pimentos, cream of
chicken soup and almonds and bake.  (You can also use
Wild Rice)

BBQ PORK CHOPS DUTCH OVEN

6 Pork chops (You can also use chicken)
1 tablespoon cooking oil
Salt and pepper to taste
3/4 cup catsup
1 8 oz cola drink

Brown meat with cooking oil in Dutch Oven.  Mix catsup and
cola with salt and pepper and pour into oven over meat.
Bake until done.  (Should be gooey)

EASY MEAT LOAF

2 pounds ground beef
1 small can evaporated milk or 1/2 cup milk
2 packages dried onion soup mix

Mix all ingredients together and form loaf in Dutch oven.
Bake approximately 50 to 60 minutes.

TASTY BEEF ROAST

1 3 lb to 5 lb beef roast
1 can cream of mushroom soup
1 package dry onion soup mix

Brown roast.  Pour 1/2 can mushroom soup around meat.
Pour onion soup mix over meat, then the remaining
mushroom soup over all.  Let bake to desired doneness.
Approximately 30 to 45 minutes to pound.

DUTCH OVEN ENCHILADA CASSEROLE

2 lbs ground beef
1 teaspoon salt
1 large onion, chopped
1 can tomato soup (10 3/4 ozs)
2 cans enchilada mild sauce (10 ozs)
1 can water (10 ozs)
1 package of corn tortillas
1/2 lb grated or sliced cheese

Brown together beef, salt and onion.  Add tomato soup,
enchilada sauce and water to beef mixture and simmer
together.  Place 3 or
4 corn tortillas on bottom of Dutch Oven.  Remove 3/4's of
the meat mixture from pan, and place over top of tortillas.
Add another layer of tortillas.  Add a 1/4 lb of cheese on top.
Add another layer of meat mixture.  Place another layer of
meat mixture.  Place another layer of tortillas.  Sprinkle with
remaining cheese.  Place like over Dutch Oven and let
simmer until it appears to be done.  Approximately 30-40
minutes.

FRESH TOMATO SAUCE PICANTE

1 medium size tomato, finely chopped
1 small onion, finely chopped (1/4 cup)
6 springs cilantro or Italian parsley (leaves only),
   finely chopped (1 tablespoon)
3 serrano chilies, seeded and finely chopped; or
1 can green chili,  finely chopped
1/2 teaspoon salt
1/2 cup water

Combine tomato, onion, cilantro, chilies, salt and water in a
bowl.  Cover; let stand about 30 minutes before serving.  This
sauce is best eaten the same day, as it soon loses it
crispness and flavor.

TAMALE PIE

1 1/2 lbs. ground beef
1 clove garlic, minced
1 onion, coarsely chopped
1 green pepper, cut in 1 inch squares
1 can (1 pound) tomatoes, cut up
1/2 cup stuffed green olives (or black olives),
   coarsely chopped
1 to 2 teaspoons chili powder
1 teaspoon salt
Freshly ground pepper to taste
1 package (11 ounces) corn muffin mix
1 can (8 oz) cream corn
1/3 cup milk
1/2 cup shredded cheddar cheese

Brown ground beef in Dutch Oven, drain excess fat off.  Add
garlic, onion and green pepper and saute' 5 minutes or until
tender.  Add tomatoes, olives, chili powder, salt and pepper
and simmer 10 minutes.  In a bowl stir together muffin mix,
corn and milk until evenly moistened.  Spoon over ground
beef mixture and sprinkle with cheese.  Bake at 400 degrees
for approximately 20 minutes, or until browned.

EASY SAUSAGE PIZZA BAKE

1 lb pork sausage
3/4 cup chopped onion
3 cups Bisquick baking mix
1 1/2 cups water
1 jar (15 1/2 oz) thick spaghetti sauce
1 can (4 oz) mushroom stems and pieces, drained (if
desired)
1 can (2 1/4 oz) sliced ripe olives, drained
1 green pepper, cut into thin rings
2 cups shredded cheddar cheese

Grease the inside of the Dutch Oven.  Cook and stir sausage
and onion in skillet until sausage is brown; drain.  Mix baking
mix and water until thoroughly moistened; spread batter in
oven.  Spread spaghetti sauce carefully  over batter; top with
sausage mixture and the remaining ingredients.  Bake until
crust is golden brown.  Approximately 25-30 minutes.

BAKED SPAGHETTI

1 large onion, chopped
1 clove garlic, minced
4 tablespoons shortening
1/2 lb ground beef
2 cups water
2 cans tomato soup
2 teaspoons chili powder
1/2 lb uncooked spaghetti
1 cup sharp cheese (grated)

Cook onion and garlic in shortening in Dutch Oven.  Add beef
and cook, stirring occasionally, to keep meat particles
separated.  Drain excess grease off.  Mix in the soup, water
and chili powder and cook a few minutes longer. Break
spaghetti into inch pieces and stir into sauce until all
covered.  Bake for about 1 hour, but stir approximately every
15 minutes.  Then add cheese to top.  Bake another 15
minutes.

HANOVER BRISKET

4 or 5 lb brisket
1 can of consomme
1 (10 oz) bottle (lite) soy sauce
1/4 cup lemon juice
Garlic to taste
1 tablespoon liquid smoke

Combine last 5 ingredients, pour over meat and marinate
overnight.  Place meat and marinade in a covered pan and
bake at
300 degrees for 3 hours for 3 & 4 lbs and 4 hours for 5 lbs.
Baste occasionally during baking.  Take out and slice.  Then
replace it in the pan and pour some of the marinade over
brisket.

Increase the temperature to 350 degrees and continue
baking for another hour.

CINNAMON-RAISIN ROLL-UPS

2 cups Bisquick baking mix
1/2 cup raisins (can omit)
1/2 cup dairy sour cream
3 tablespoons milk
2 tablespoons margarine, softened
1/4 cup packed brown sugar
1/4 cup finely chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons margarine, melted
Granulated sugar

Spray Pam on the inside of Dutch Oven.  Mix baking mix,
raisins, sour cream and milk; beat 20 strokes.  Smooth into
ball on floured aluminum foil or wax paper.  Knead 10 times.
Roll into rectangle, approximately 12 x 10 inches.  Spread
with softened margarine (can use squeeze margarine also).
Mix brown sugar, nuts and cinnamon; sprinkle over dough.
Roll up tightly, beginning at 12" side.  Pinch edge into roll.
Cut into 12 slices.  Place slices, cut sides down, in the
bottom of Dutch
Oven.  Brush melted margarine over the tops, sprinkle with
granulated sugar.  Bake until golden, about 13 minutes.  Top
with margarine if desired.

HERB BUBBLE RING

1/2 cup grated Parmesan cheese
1 tablespoon parsley flakes
1/2 cup dried basil leaves
1/2 teaspoon garlic powder
1/2 teaspoon paprika
3 cups Bisquick mix
3/4 cup dairy sour cream
1/4 cup milk
1/4 cup margarine, melted

Spray Dutch Oven with Pam, or line with aluminum foil.  Mix
cheese, parsley, basil, garlic powder and paprika; reserve.
Mix baking mix, sour cream and milk until soft dough forms;
beat vigorously 30 seconds.  Gently smooth dough in ball on
floured aluminum foil or wax paper.  Knead 10 times.  Shape
into 1 inch balls.  Dip each ball into melted margarine, then
roll in cheese mixture to coat.  Arrange balls about 1/4 inch
apart in layers in oven.  Sprinkle any remaining cheese
mixture over top.  Bake until golden brown, about 20
minutes.
SOUR CREAM ONION SQUARES

1 large onion, sliced
2 tablespoons margarine
1 egg
3/4 cup dairy sour cream
1/4 teaspoon seasoned salt
1 cup milk
3 cups Bisquick baking mix

Saute' onion in margarine until soft.  Beat egg in a small
bowl; stir in sour cream until blended; add onions and
seasoned salt.  Stir milk into baking mix to form a soft
dough; turn into a lightly sprayed (with Pam) or aluminum
lined Dutch Oven.  Bake for approximately 20 minutes or
until top is set.

BISCUITS

4 cups flour
2 tablespoons baking powder
1 teaspoon salt
1/2 cup shortening
1 1/2 cups milk or water

Combine dry ingredients.  Work in shortening with a knife or
fingers until evenly distributed.  Add milk gradually, mixing
lightly and quickly until there is no dry flour in dish.  Pinch off
desired amount for each biscuit and bake.

SOPAPILLAS

4 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
2 tablespoons vegetable shortening
1 cup milk
Vegetable oil for frying

Mix flour, baking powder, salt and sugar into a large bowl.
Cut in shortening until mixture resembles cornmeal.  Stir in
milk until mixture forms a firm dough.  Knead dough on
lightly floured aluminum foil or waxed paper just until smooth.
 Cover; let rest 20 minutes.  Roll out to 1/4 inch thickness;
cut into squares or diamonds.  Heat oil in a Dutch Oven until
hot.  Fry sopapillas, a few at a time, turning often so they fry
evenly until golden brown.  Remove from oil with slotted
spoon to paper towels to drain.  Serve hot with butter &
honey or sprinkled with cinnamon sugar.

IMPOSSIBLE PECAN PIE

1 1/2 cups chopped pecans
3/4 cup packed brown sugar
3/4 cup milk
3/4 cup light or dark corn syrup
1/2 cup Bisquick baking mix
1/4 cup margarine or butter, softened
4 eggs
1 1/2 teaspoon vanilla

Grease pie plate.  Sprinkle pecans in plate.  Beat remaining
ingredients until smooth.  Pour into pie plate.  Put into Dutch
Oven and bake until knife, when inserted into center, comes
out clean.  Approximately 50-60 minutes.

PINEAPPLE UPSIDE DOWN CAKE

1 can pineapple (6 oz)
1/2 cup pecans
1/2 cup brown sugar
1 square margarine
2 yellow cake mixes, or 3 golden pound cake mixes

Mix cake mixes according to directions.

Line the Dutch Oven with aluminum foil, place oven onto the
heat, level it and melt the margarine in the oven.  When
melted, add the brown sugar, then the pineapple slices, then
the pecans.  This will be the glaze.

Pour cake on top of glaze.  This dessert doesn't require
much heat on the bottom, just enough to brown the glaze -
about 8 briquets should be plenty. Bake for approximately 25
minutes.
Check it every 15 minutes and when golden brown, test it to
see if it is done.  If it is, take off the heat and lift the cake out
of the oven by the aluminum foil.  Put a pan or board on it
and then turn it over quickly so that the glaze is on top.
Remove the foil.

WHEN BAKING IN A DUTCH OVEN WITH A CAKE PAN OR
PIE PAN, PUT 1 INCH DIAMETER FOIL BALLS IN THE
BOTTOM OF THE OVEN TO LIFT THE PAN OFF THE
BOTTOM TO KEEP THE FOOD FROM BURNING AND
DISTRIBUTE THE HEAT MORE EVENLY.

IMPOSSIBLE PUMPKIN PIE

3/4 cup sugar
1/2 cup Bisquick baking mix
2 tablespoons margarine
1 can (13 oz) evaporated milk
2 eggs
1 can (16 oz) pumpkin
2 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla

Grease pie plate.  Beat all ingredients until smooth.  Pour
into pie plate. Put into Dutch Oven and bake until knife
inserted in center comes out clean.  Approximately 50-60
minutes.

EASY ICE CREAM

1 (14 oz) can Eagle Brand Sweetened Condensed Milk
2/3 cup chocolate flavored syrup
2 cups (1 pint) whipping cream

Put into small cleaned coffee can, put lid on.  Put down
inside a
3 lb coffee can.  Put ice and rock salt around it.  Put lid on
large can.  Roll can, stop and drain water out, and put more
ice and rock salt in.  Continue until firm.
=============================================================

Date:         Wed, 31 Jan 1996 17:22:07 EST
From: Mark Michalski <mam@AH.DS.ADP.COM>
Subject:      Re: Camporee Cookoff

Larry,
Here is a recipe that won 1st place at our recent District Camporee
Chili Cookoffs:

1/4 cup olive oil               4 large onions (2 wht-2red)
2lbs hot pork sausage           2lbs ground chuck
2lbs cubed stew meat            Bottle of  V8 (hot)
1 can rotel tomatos             2 cans beef broth
8 cloves garlic (minced)                2 large cans of hot chili beans
1/3c chili powder               2tsp paprika
4tbs cumin                      1tbs dried red pepper
1/4 cup jalapenos (sliced)      2tsp coriander
1tsp tabasco sauce              1 can tomato sauce
2 large cans crushed tomatos    6tbs red wine vinegar

This recipe will feed a whole troop:
In a large skillet, saute onions in olive oil, set to the side.  In a #14
DO, brown pork sausage and chuck and then add stew meat. Season
with salt and pepper to taste. Cook for about 20 minutes. Add onion
mixture.  Stir in spices and cook 5 minutes.  Add V8, tomatos,
tomato sauce and beef broth. Bring to boil, lower heat and simmer 1
hour.  Stir in garlic, tabasco, peppers and hot chili beans. Simmer
another 10 minutes.  You can dissolve some corn starch in about a
1/4 cup of warm water and then add to the chili until thick.  Sprinkle
with cheese, popcorn, frito chips or fixin's of your choice.

We will sometimes cook the meats two days ahead of time, place in
gallon freezer bags and keep in the cooler.  Also to save time chop
the onions and garlic and assemble in a gallon freezer bag ahead of
time to cut down on prep time.

Sometimes for family camping only (NO Scouts around) I'll include a
can of beer, which is usually boiled away when the hour is done. My
kids (12yr, 10yr and 8yr) love it and it usually wows the Super Bowl
crowds.  I also have a 8 bean chili if you're interested.

Yours in Fellowship and Brotherhood,

Mark A. Michalski
Cubmaster Pack 24               Clinton Valley Council
Committee Chairman T188 Chippewa Lodge <<--29--<<<

mam@ah001.ah.ds.adp.com  (zero's not O's)
secondary:  hbvg83a@prodigy.com  or  chippewa29@aol.com

Date:         Thu, 1 Feb 1996 09:08:40 EST
From: Mark Michalski <mam@AH.DS.ADP.COM>
Subject:      8 bean chili

Eight Bean Chili

1/4lb of each of the following dry beans;
kidney, white, pink, black, red, pinto, cranberry and navy.
1lb hot pork sausage
5lbs ground beef
5 large onions, chopped
1 jar minced garlic
1/4c coriander
1/4c cinnamon
1/4c paprika
1/4c cayenne pepper
1/2c dried red peppers
1 gallon can Italian plum tomatoes with sauce

This recipe will feed a whole troop;
In a large pot, soak the beans together overnight in water to cover.
Drain and add fresh water to cover. Cook at simmer 1 1/2 hrs.  Heat a
#14 DO and fry sausage until brown.  Add onions and garlic.  Cook
over medium heat for 5 minutes.  Add all spices and cook another 5
minutes.  Add tomatoes and juice and simmer 1/2hr.  Divide meat into
3 batches and brown in a large skillet. Drain and add to tomato
mixture.  When the ebans are fully cooked, drain reserving liquid, and
add to DO. Salt to taste and simmer 1hr, add bean liquid as
necessary.

I have about 25 other chili recipes including a great venison chili, just
drop me a line if you're interested in any more.
Yours in Fellowship and Brotherhood,

Mark A. Michalski
Cubmaster Pack 24               Clinton Valley Council
Committee Chairman T188 Chippewa Lodge <<--29--<<<

mam@ah001.ah.ds.adp.com  (zero's not O's)
secondary:  hbvg83a@prodigy.com  or  chippewa29@aol.com

Date:         Thu, 1 Feb 1996 13:32:46 -0500
From: "[Morton Raban]" <mxr@CHEM.WAYNE.EDU>
Subject:      Re: Troop 1000 chili

One Thousand Chills/One Thousand Spills
(Troop 1000 Dutch Oven Cornmeal Crusted Chili0

1 C minced onion (1 medium onion chopped finely)
1/2 C diced green and sweet red pepper (include one or two jalapenos if you
wish)
1/2 C sliced mushrooms (Optional, fresh or canned,  use more for vegetarian
chili)
2 cloves garlic minced
1 can beef consomme
1000 beans (red kidney, or black beans, actually I use one or two cans)
1 28 oz can whole Roma tomatoes cut into quarters
1 lb ground or cubed meat (beef, chicken or lamb) (may be omitted for
vegetarian chili)
1 1/2 Tbs chili powder
1 tsp oregano
1 bay leaf
2 pkgs of Jiffy corn muffin mix ( batter prepared according to package
directions)
2 Tbs olive oil
Cayenne pepper to taste .

Heat Dutch Oven over charcoal.  Brown meat (and/or mushrooms) in Olive oil
for a few minutes.  Add onion and green peppers and fry until Onion is
translucent.  Finally add garlic, sweet red pepper and jalapeno (if
desired) and fry for just a few minutes.  If fatty hamburger was used be
sure pour off most of the fat.  (Fat can be removed with a large spoon or
bulb baster). Add the can of consume and scrape the solids from the bottom
of the dutch oven.   Add beans, tomatoes (including juices), one and one
half cans of water, and spices.  Cover the Dutch oven.  Meanwhile make up
the batter for the corn bread or corn muffins using package
directions.Dilute about 1/3 Cup corn muffin mix with 1/2 can of water.  Add
to the chili broth with stirring.   Correct spices and spoon in the
remaining prepared corn muffin so that it floats on top of the chili.
Cover the Dutch oven and put charcoal on the top.  Cook for about 30-40 min
so that the cornbread is slightly browned and crusty.  Serve chili together
with cornbread in cups or bowls.

Notes
Shredded cheese, chopped peppers or canned corn may be added to corn muffin
crust.

Without added Cayenne the chili is mild enough to be served to children;
addition of 1/4 t of Cayenne makes a very spicy chili.

It makes sense to spend the extra money and get lean ground beef (ground
round) since it is not much fun trying to remove the extra fat.

This recipe won the weekly best chili award during our troops week at
Summer Camp at Lost Lake Scout Reservation Clinton Valley Council).
However, honesty forces me to admit that it was the only entrant ;-)

Morton Raban
Asst Scoutmaster T-1000
West Bloomfield, MI
mxr@chem.wayne.edu

Date:         Wed, 10 Apr 1996 23:04:13 -0700
From: Jeff Babis <jbab@THERIVER.COM>
Subject:      Re: Dutch Oven receipe requested

The following receipe comes from our Troop*s Dutch Oven Cookbook which
contains approximately 250 Dutch Oven receipes.

Hudson Bay Bread

2 c. margarine
2 c. Sugar
1/3 c. corn syrup (light)
1/3 c. honey
10 c. rolled oats, finely chopped
1 c. almonds, finely chopped

Blend the margarine, sugar, syrup, and honey.  Add oats and almonds and mix
well.
Place batter in a greased baking pan into a 14 inch Dutch oven.  Cover and bake
20 minutes.  Remove from the pan and allow to cool on rack.  Temperature should
be about 350 degrees F which equates to 8 coals on the bottom and 10 coals on
the top of a 14 inch oven.

YIS & YIB

Jeff Babis
CC Troop 211
Tucson, AZ

Date:         Thu, 18 Apr 1996 19:18:01 -0400
From: Sue Chatterjee <OneReader@AOL.COM>
Subject:      Re: ice cream-HELP

                  Kid's Ice Cream
(This will work in a small sealed can inside a large sealed can with ice and
salt packed between the cans and rolled - also ziplock bags work well, but
use freezer ones)

1/2 Cup milk (lowfat will work)                              1 pint size
zipstyle bag
1 Tbsn. Sugar                                                     1 gallon
size zipstyle bag
1/4 tsp. Vanilla
_______________
*add about 6 Tbsn salt to the large bag only.

Place milk, vanilla and sugar into the small bag and seal it.  1/2 fill the
large bag with ice and add the salt.  Place the small bag into the large bag
and seal it again carefully.  Shake until it is ice cream - about 5 minutes.
 Wipe off tip of small bag - or you will have salty ice cream.  Carefully
open small bag and enjoy.

Sue Chatterjee
onereader@aol.com
Pack 280 CA, Troop 429 Treasurer
G.S. Troop 444 Mom
Omaha, NE

Date:         Wed, 10 Jul 1996 09:57:39 -0000
From: "Mark A. Michalski" <mam@AH.DS.ADP.COM>
Subject:      Cobbler Help
To: Multiple recipients of list SCOUTS-L <SCOUTS-L@TCUBVM.IS.TCU.EDU>

> Jim Peterson wrote
> I am writing on behalf of our Troop's Scoutmaster, <snip>  If any
> of you have any cobbler secrets you would like to share

Here are some of our troops favorites compiled form various
sources.

Dump Cobbler

1 pkg yellow or white cake mix
2 cans pie filling or 1 lg can fruit cocktail
Cinnamon
Butter

Pour cans of filling or fruit cocktail in bottom of dutch oven. Sprinkle
cake mix over top of fruit, DO NOT STIR! Sprinkle with cinnamon
and cut pads of butter and let fall on surface. DO NOT STIR, it will
burn. Cover and bake until bubbly and top is lightly browned, about
30-45 min. Any combination of fruits can be used. I recommend 1
can apple filling and 1 can of fruit cocktail.

"Mother of Invention" Dutch Oven Cobbler

1 box yellow cake mix
2 eggs
2 boxes Jiffy brand cornbread (or muffin) mix
2 Tbs vegetable oil
Ingredients required by cake mix
Water to make a medium-thick batter
1 can pineapple chunks or crushed pineapple

Combine all 3 boxes of mixes together, mixing well. Add the oil and
eggs, and any other ingredients that your particular cake mix calls
for. Add water until the resulting batter is fairly thick yet. This
doesn't seem to be too critical, except if it is too thick it seems to
burn easier. Preheat the Dutch oven slightly and oil up good. Add
the batter. Drain the pineapple juice and spread the pineapple out
evenly over the top of the batter.

Place the cover on the oven. Use a very small amount of coals on
the bottom, about four or five charcoal briquettes worth. Cover the
oven top with coals, and bake for about 30 minutes. Replenish the
coals on top if needed.

Steve Tobin, Scoutmaster

Easy Peach Cobbler

1 Box Duncan Hines yellow cake mix
2 29 oz cans sliced peaches (or equivalent)
3 eggs
1 cup sugar
1/2 cup brown sugar
Oil (at least 1/3 cup plus 4 teaspoons)
1 teaspoon cinnamon
Water
Large Ziploc bag to mix cake in

In Ziploc bag, mix cake mix, 3 eggs, 1 and 1/3 cup water, 1/3 cup
oil. Preheat oven over 8 burning coals. Add 4 teaspoons oil to pot.
Add 1/2 cup brown sugar to pot When sugar has melted, dump in
peaches (with no more than 1/2 cup of the juice), Add 1 cup sugar,
Add 2 teaspoons cinnamon . . . and . . .Stir. Pour cake batter on
peaches S-L-O-W-L-Y

Put lid on oven and add 12 burning coals on top of lid. After 15
minutes remove oven from coals on bottom and continue baking
from top until cake is brown and cake is done (check with
toothpick). Allow cake to cool 30 minutes before serving.
Bruce Rosen, Scoutmaster Troop 1948, Rockville, MD.

Cherry Crisp

2 cans cherry pie filling
2 sticks butter, melted
1 white cake mix
1-3/4 c chopped nuts

Pour pie filling in bottom of oven. Sprinkle cake mix over top and
DO NOT STIR. Top with nuts. Pour melted butter over top. Bake for
about 30 min at 350 degrees.

Yours in Scouting Fellowship,

Mark A. Michalski               Auburn Hills, Michigan
Cubmaster Pack 24               Clinton Valley Council
Committee Chairman T188 Chippewa Lodge <<--29--<<<

Date:         Wed, 10 Jul 1996 10:27:24 -0500
From: BRUCE L MATHEWS <ETA.OFAM.MATHEWSB@DOLETA.GOV>
Subject:      Re: Introduction -Dutch Oven Cobbler

Jim,
  Here's a favorite of my Troop.
    One or two cans of Cherry Pie Filling into the bottom.  Cover
with dry Devil's Food Cake Mix (I never mix according to the box but
some do and then pour the batter over the cherries).  If you put it
in dry, add some butter patties to the top of the cake mix.  Cook
like a normal cobbler. SECRET Ingredient -- The topping for this
cobbler is a can of Cream Cheese Frosting.  Normally this is just
spooned on top and allowed to melt in.  Although I haven't tried it,
I think I will try to melt the frosting in a double boiler
arrangement and pour it on next time.  I like to line the oven with
foil to make the cleanup easier.

Bruce Mathews
Scoutmaster - Troop 996
G.W. District, NCAC
Mount Vernon, VA
bmathews@doleta.gov

Date:         Thu, 11 Jul 1996 04:41:49 -0400
From: Dave Rogers <DA6ver6@AOL.COM>
Subject:      Re: Dutch Oven cobbler

Hope I'm not too late to save the day for the internet and your scoutmaster.

This recipe has won the prize at summer camp cobbler cookoff a half dozen
years running

Line Dutch oven with foil (for easy cleaning).

Mix two cups of flour, two cups of sugar, two cups of milk, two teaspoons of
vanilla extract, a pinch of salt and a pinch of baking powder in a large
ziplock bag. Knead the mixture until all lumps are removed.

Open two large cans of pie filling (our favorites are: cherry, apple and
peach).

Place Dutch oven on level ground with 17 coals underneath and 15 coals on
lid.

Melt two sticks of butter. Empty ziplock bag into Dutch oven and immediately
pour pie filling in on top (pour in center). Allow to bake for 40-45 minutes
making sure coals cook top and bottom evenly.

If done properly, you'll have a light brown crust on top with no sign of
fruit until you dig in. If fruit does show through, well, you've still got an
awesome taste treat. We usually send a dad to the nearest bait shop or
all-night grocery for vanilla ice cream to top off this masterpiece.

Good luck in the cobbler cook-off.

YIS,

Dave Rogers
ASM, Beaumont, TX

Date:         Thu, 15 Aug 1996 06:29:20 -0500
From: "Greg L. Gough" <ggough@MAIL.ORION.ORG>
Subject:      Re: Camping food

To add to Ronalds suggestions; Minute Rice now has a long grain and wild
rice mix that was a hit on our last outing.  I am a big fan of Ziplock
Freezer bags, put the mix in the ziplock bag and add boiling water.  The
bags are strong enough to not melt or break.  I usually use two, just in
case but have never had one fail.

On the subject of bag cooking, check out your local health food store for
dehydrated refried beans.  Rehydrate in the bag, squeeze onto a tortilla,
add cheese and salsa and you have a crowd pleasing fast lunch entree.

Tomatoe powder has many uses, you can get tomatoe boulion in the Mexican
food section of Wal-Mart Supercenters.

Greg Gough
SM Troop 201, Ozark, MO.  I used to be an Owl but I will always be an Eagle!

Date:         Thu, 15 Aug 1996 07:38:11 -0400
From: Peter Farnham <pfarnham@CAPACCESS.ORG>
Subject:      Re: Camping food

Hi all,

Backpacking chow can be really good if you just think about it.  The old
standby with me is Ramen noodles.  Take a package or two of Ramen (more
if you're feeding more people) and prepare according to directions.  Add
a can of boned chicken, tuna, or whatever to the noodles to heat.  Add
chopped scallions, green pepper, dried and reconstituted mushrooms,
sun-dried tomatoes, slivered carrots, or any other backpackable veggie
(one that won't get crushed easily and will keep a day or two out of the
fridge.

The Ramen noodles also don't require draining, as the water you use
becomes the soup when you add the seasoning packet.  Have koolaid or
instant iced teac with this, some dried fruit, pita bread and margarine
out of a squeeze bottle, and you've got a fine high-carbo meal that will
stick with you the next day during the next 10 miles.

I've also tried the spaghetti sauce out of an envelope, not a jar.  This
is pretty good, too, although a bit bland.  The package directions call
for 2 1/4 cups water, a couple tablespons of oil, and a small can of
tomato paste.  Bring this to a boil, add the packet of spices, and simmer
15 minutes.  Add to it whatyever else you want in the way of veggies.  I
add summer sausage here, since summer sausage keeps without refrigeration
as long as you don't open the packet.  Angel hair pasta works well, too,
since it only takes 2-3 minutes to cook.  And add some spices to jazz up
the sauce.

Any of you tried making a backpacking DO?  I saw this at a roundtable a
couple of months ago.  Buy a 9" pie pan, and 2 8" cake pans.  Bolt the
pie pan back-to-back to one of the cake pans by drilling holes and using
short bolts.  The pie pan becomes the lid to the DO, and the cake pan on
top is where you put the coals when you are baking.  The second cake pan
is where the food goes.  Set the contraption on some rocks and put coals
underneath, and coals on top, and you've got a small but serviceable
backcountry7 DO--works great on brownies, biscuits, etc.

Breakfasts in the back country are usually of the poptart/bagel/dried
fruit/coffee/cocoa variety, although we make pancakes once in a while
with the pancake flour that only requries adding water.  Instant
dehydrated syrup is about the only item I need to buy at a specialty camp
food store these days.

Luncdhes are invariably of the trail variety--i.e., no cooking.  Devilled
ham or chicken, pita bread, cheese, dried fruit again, maybe a carrot
stick, koolaid, etc.  Some of myu guys even eat Vienna sausages (urrrrpp....)

There are also a ton of DO cookbooks around, and I think one is available
through someone on this list.

YiS,

Pete Farnham
SM, Troop 113
GW District, NCAC
Alexandria, VA

Date:         Wed, 14 Aug 1996 19:21:13 +0200
From: "FWD LOGPLANNER LARDIE,              WILLIAM LTC" <logplanner@FWD.AREUR.ARMY.MIL>
Subject:      Re: Camping food

CAMPER'S STEW

Brown 1 lb. ground beef in a pan; pour off grease.  Add 2 cans of
vegetable soup and 1-2 cans of water (depending on how much gravy you
want).  Cook until the liquid boils.  Serve with bread and butter.
(Serves 3 - 4 Scouts or 2 Scouters)

VARIATIONS:

Dice an onion and brown with the ground beef.

Add a package of beef gravy mix to make a more thicker gravy.

If made in a DUTCH OVEN, take a can of refrigerator biscuits and place
over the top of the stew while it simmers; cover and add hot coals to
the lid; continue to cook until the biscuits are golden brown.  ENJOY!!!

Yours in Scouting & WWW,

Mike Lardie
Barbarossa District Committee Member
Transatlantic Council
WB (WAKO) Owl, NE-VI-19
O/A Vigil 1994 - Black Eagle Lodge
email:  logplanner@fwd.areur.army.mil / 100104.241@compuserve.com

Date:         Fri, 16 Aug 1996 06:25:54 -0400
From: Pete Murray <pjmurray@IX.NETCOM.COM>
Subject:      Re: Camping food

Brad,

        My favorite is the one pot Chikenn surprise. I start with a Sweet
Sue whole chicken in a can. I put the entire contents (broth too) into a pot
and start fishing for bones... the boys love to help here. Towards the end I
always announce that there are four bones left... if some one finds a fifth
I marvel at what a unique specimen we have. I then set the pot to cooking
over a medium flame, and mix in a fairly thick slurry of bisquick and water.
You may add vegies at this point and just let it simmer until the broth
thickens. No refrigeration neeeded here, and it was a favorite in my
canoeing post....
                        Pete
AKA "Goodyear Pete", Hey you!, Mr. Cubmaster, and the "Professor of Cooking"
                "Awesome is as awesome does..."

Date:         Sat, 17 Aug 1996 20:44:40 -0600
From: Jan Mussler <mussler@SPOT.COLORADO.EDU>
Subject:      Chili, Food et al.

Cheryl,  Thought I'd give you my recipe for Vegetable Chili, since you
wanted to know what fresh veggies to include.  This doesn't need meat at
all.  Unfortunately, I can't find the card but here's the most of it -

Vegetable Chili
This recipe grows as you go.  Keep that in mind.

Diced onion
Zucchini grated
Black olives sliced
Sliced or grated carrots
Big can of tomatoes and the juice (fresh if you feel like skinning them)
Three 16 oz. cans of beans - black, kidney, pinto, a mixture - doesn't
matter really what kind - use the liquid if need be
Big can of tomato puree (maybe two cans)

Seasoning - about a tablespoon of cumin, TB of chili powder or to taste,
salt, celery seed (1/4 tsp or a little more), black and white pepper to
taste, oregano (tsp)

You saute the veggies til soft.  Start with the harder veggies first and
proceed to the olives, then add the beans, tomato sauces and seasoning,
heating it good through.

Cheese (Jack usually) on top for protein or if you must a little ground
meat (turkey or beef)

It's different and good.  You can't hardly mess it up, but be warned - it
seems to grow out of the pot.

And for fun -

Green Chili

Chunk up uncooked pork (roast, or buy stir fry chunks if you're short on
time) and brown in a little oil.  Set aside or move to outside of pan and
saute diced onions in a little oil til cooked, and starting to brown.  Add
1 can diced green chilies (those little cans), add Pace Picante Sauce
(roughly a cup for every pound of meat), a little water if you need it and
heat through.  Good on eggs, in burritos, Add taco fixings (avocado,
cheese, olives, lettuce, tomatoes whatever) as desired.

I haven't included specific measurements because you can grow this for
whatever size group you have.  For the 4 of us - I cut up a small pork
roast.
 This one's easy and you can't hardly mess it up.

YIS,

Jan Mussler, Bear DL, Pack 170, Nederland, CO
mussler@spot.Colorado.EDU
Arapahoe District, Longs Peak Council

  /\ /\   /\  8500 feet and still climbing...
 /  \  \ /  \
/     \/     \

Date:         Sun, 18 Aug 1996 08:56:58 -0700
From: Tom Lynch <woodsliv@TMINET.COM>
Organization: Boy Scout Troop
Subject:      Dutch Oven Chili

Hi All,
        I have a personal favorite that I like and it's like a chili, but more.
        You'll need the largest dutch oven you can find, cause if you don't eat
all of this, you'll want to take some home.  It's even better the second day.
This is not a cheap meal, but it will fill you up and all you need to complete
it is some tortillas and a drink.

There are no set measurements:

3Lbs. Ground Round (good stuff-less grease
2Lbs. Bacon
2Lbs. dry pinto beans or 2 #10 can pork and beans- your favorite
6 large onions
4 large green bell peppers
1 stalk Celery
2 bottles of your favorite BBQ sauce
1 cup brown sugar
1 jar Honey
Garlic Powder - Salt - Pepper
Hot Chili salsa to taste

This will feed about 15 hungry people quite nicely.

If you use dry beans, you will have to soak them the required period before use.
Take your oven and line it well with foil.
Line the bottom and sides with the bacon strips
In another pan, quick cook the Ground round a little and drain the fat, don't ov
er cook.
(This is a layer type affair, please follow carefully)
While the ground round is being prepared, have another scout dice the onions,pep
pers and
celery.
Now we're ready to start!!!!
You have the bacon in place around the pot (with some left over)
Now in layers, place in some onions, peppers, celery
Season with salt,pepper and a little galic powder  (just a little)
Now a layer of beans  (If you use canned beans,drain them first,but save the liq
uor)
Now a layer of Ground Round
Now a Layer of Bacon
Now pour on some honey, BBQ Sauce and Salsa and sprinkle a little brown sugar
(These are thin layers, to fill the whole oven)
Repeat this process of layers until all of the ingredients all used up.
After this has cooked for a while (about 1.5 hour) you can stir it all together.
If you need more liquid, add the bean liquor that you drained off earlier
This should be slow cooked for about 4 hours

Be prepared for a great one pot meal

        Tom Lynch (NIMENEES)  One thing I like to do is eat good

Date:         Sat, 31 Aug 1996 11:27:11 -0400
From: Deirdre LaRock <butterbuns@EARTHLINK.COM>
Subject:      Cub Scout Cooking

Wolf Achievement 8

A.  List some foods from each of the four basic food groups
B.  Plan the meals you and your family should have for one day.  List things
    your family should have from the four food groups.
C.  Help fix at least one meal for your family.  Help set the table, cook the
    food, and wash the dishes.
D.  Fix your own breakfast.  Wash and put away the dishes.
E.  Help to plan, prepare, and cook an outdoor meal.

All of these must be done, and the achievement must be done to get the Wolf
Badge.  A and B are quite easy and can be done at any den meeting.  For C,
something simple like spaghetti, if you want to even get that complicated.
D, Fix your own breakfast, very simple!  My son likes waffles.  E, was very
simple for us, we did it during the hurricane, had no power for three days,
ALL our meals were outdoor meals.

Bear Achievement 9

A.  Make cookies, a recipe for oatmeal cookies is given.  (There are some no
    bake cookie recipes out there, too.)
B.  If your parent or guardian says it is all right, volunteer to make snacks
    for the next den meeting.  (suggestions are hard boiled eggs, carrot and
    celery sticks, and popcorn.)
C.  Prepare one part of your breakfast, one part of your lunch, and one part of
    your dinner.  (suggestions are juice/cooked cereal, sandwiches/soup, boiled
    potatoes/carrots or spaghetti.)
D.  Make a list of "junk" foods you eat.  Discuss "junk" foods with your parent
    or teacher.
E.  Make some healthful after school snacks or some snacks for watching
    television.  (suggestion is nuts and bolts, mix peanuts, raisins & dry
    cereal, or as we call it GORP.)
F.  Make a dessert for your family (suggestions are brownies, instant pudding,
    or gelatin.)

Four of these must be done to get credit for completing the achievement.
Achievement 9 is one of six options for the Family Section.  Four
Achievements must be completed in the Family section.  For achievement A, we
made oatmeal cookies.  For C, my son made waffles, sandwich and helped with
a pasta side dish.  For E, cheese and crackers.  For F, we made
cupcakes...should have seen them frosting.  We could NOT do B, as the den
meetings have not yet started.  There have been some recipes for spoon fudge
and baggie ice cream that would be fun with this age group.  We have
actually done the spoon fudge recipe at a meeting.  And, seeing as how I
like to bake, I had a LOT of mix-ins the kids had LOADS of fun with that
one.  In the bear achievements, grocery shopping with a parent, and figuring
out cost of a meal are also creditted.  And, I think having a family picnic
is creditted either as an achievement or elective in both ranks.

I hope this helps.  They aren't really asking a LOT of the boys.  Of course,
my boys like to follow mom in the kitchen, and as Mike will attest to...I
like to bake.  My four year old insists on making his own breakfast and
lunch now.

Good Luck!

Date:         Wed, 11 Sep 1996 07:24:25 -0400
From: Pete Murray <pjmurray@IX.NETCOM.COM>
Subject:      Re: Utensil-less Cooking
To: Multiple recipients of list SCOUTS-L <SCOUTS-L@TCUBVM.IS.TCU.EDU>

>If any of you have unique, different, wild, weird, and wonderful ideas for
>utensil-less cooking, I'd sure appreciate them.  Thanks in advance.

Easy one...

        My fav is eclairs....

                Take bisquick (or similer product) and make it gooooooey.
Wrap it around a foil covered end  of a dowel or stick and slowy bake over
the coals. Pull the masterpiece off of the dowel and fill it with creme' d'
le Scout Ooze (vanilla pudding in a can) and you have a delectable breakfast
delight. I did this with 200 cubbies in one day, so you boy Scouts might be
able to handle it (grin). One possible (and easier) variant would be to
substitute the bisquick with a "canned" buscuit... just wrap it on the
stick, and it won't be as messy.

        BTW, when you say utensil-less do you mean without any pots???? If
so you should look into making/using card board ovens.
                                   Pete... pjmurray@ix.netcom.com
 AKA "Goodyear Pete", Hey you!, Mr. Cubmaster, and the "Professor of Cooking"
            Cub Master & Tiger Organiser of Mighty Pack 230, Apopka, Fl
             Semoran Springs Roundtable Staff,  Webelos & Internet SIG
                            "Awesome is as awesome does..."

Date:         Mon, 21 Oct 1996 22:16:19 -0400
From: Peter Farnham <pfarnham@CapAccess.org>
Subject:      Box Oven Tips (fwd)
To: Multiple recipients of list SCOUTS-L <SCOUTS-L@TCUBVM.IS.TCU.EDU>

Hi all,

The following treatise on constructing a box oven is based on a number of
e-mails sent to me by 8 or 10 of you several weeks ago in response to a
question.  Several on the list asked me to compile the responses I got; what
follows is the result.  I've eliminated redundancies, but kept some
interesting variations on the basic theme of an aluminum-lined cardboard box
with coat hanger racks to hold the food.

I hope this is helpful to the rest of you.  Thanks again for the great input
to all those who responded!

Pete Farnham
SM, Troop 113
GW District, NCAC
Alexandria, VA

BOX OVEN CONSTRUCTION, CARE, AND MAINTENANCE

1.  The first step is to find a suitable box.  Most correspondents prefer
copier paper boxes, with the completely-removable lid serving as the door.
The box would sit on one end.  The next most popular box was a wine box,
only with this type of box, one is supposed to leave the lid attached (i.e.,
only cut around three sides of the side of the box that will serve as the
door).  This box oven should sit so that the door hinge is on the top.
Consider the size of the box as well; you don't need a huge one if you're
only going to cook pie pan-sized portions of food.

2.  Once you have selected a box, line the inside (both box and lid) with
heavy duty aluminum foil (several correspondents recommended two or even
three layers, especially on the bottom). It is very important that the
entire inside of the box be covered, with no cardboard showing.  Using 18"
foil instead of 12" foil was also recommended, as you want to have as few
seams as possible.

3.  Fasten the foil in place.  One can use staples, or brass paper
fasteners--the kind with two prongs that bend back after you have pushed
them through the cardboard.  Also recommended was aluminized duct tape,
which is a better reflector than regular duct tape.  Do not use tacks--they
can and do fall out into the food.

4.  For the racks, most people used straightened, unpainted coat hangers,
cut to fit, although one correspondent recommended against cutting the wire,
as the ends were very sharp (instead, simply bend the hangers into the
appropriate shape).  Another correspondent used foil-wrapped green sticks
that were simply thrown away after each use.

5.  Use a nail or similar tool to punch holes in the sides of the box so the
coat hanger wires can be passed through the inside of the oven to form wire
shelves. You will need at least 3 wires per shelf.  You will also need two
shelves--one near the bottom of the oven to hold the pan for the coals so it
doesn't come in contact with the foil-covered cardboard, and one about
half-way toward the top to hold the pan with the food.  Generally, place the
top one low enough from the top of your oven to allow ample room for baking,
and high enough above the heat source to avoid scorching on the bottom.
The lower rack should be about one inch above the bottom of the oven.

6. Pass each coat hanger wire through one hole and across to the hole on the
opposite side of the oven.

8. Cut off excess wire, but leave enough on the ends to bend down to hold
the wires in place.  A more elaborate but useful variation is to cut small
pieces of wood, drill holes in them corresponding to the wire holes in the
sides of the oven, thread the wire through the wood, then bend down the
wire, securing the wood pieces to the sides of the oven.  These add
strength, and also serve as handles in case you have to move the oven while
you are cooking.

9.  Do not cover the racks with aluminum foil to prevent dripping. This acts
as a heat and air flow barrier which compromises the oven's efficiency.

10.  Of course, ventilation is necessary to keep the coals going.  There are
several approaches.  One is simply to cut a closeable vent hole in the box,
opening and closing as needed.  Another approach is to prop the oven door
open at the bottom to allow air inside.

11. A third, more elaborate approach, is to get a 6-inch long piece of
half-inch plastic tubing. Cut this in half to form two 3-inch long pieces.
Make a half-inch diameter hole in the back of the box near the top of the
oven. Insert a small portion of one piece of tubing through the hole and
secure with duct tape on the outside of the box. Do the same near the bottom
of the oven lid with the second piece of tubing (NOTE: some people like
larger diameter tubing with a longer draw).

12. Test fit the lid on the oven if you are using a copier paper box; you
may need two slits in the lip panels of the lid to make the lid easy to
install/remove without tearing up the foil lining.  A "neat trick" with the
lid recommended by one correspondent is to cut it completely off and use a
transparent oven cooking bag instead.  Split the oven bag along the side,
opening it up to a single layer.  Then use clothes pins to clip the bag to
the top of the box (pins should be 3 - 4 inches apart to make a good seal).
By doing this, you can watch what you're cooking, and it also makes
demonstrations easier.

13. When the charcoal is ready, put the appropriate number of briquettes
into the coal pan on the bottom rack. If you don't want to make a bottom
shelf, other ways to protect the bottom include setting the coal pan on an
inverted pie plate, or resting the coal pan on trivets or sand-filled tuna
cans.

14.  The formula usually used for gauging temperature is 1 briquette for the
oven, and then 1 for each 50 degrees of desired temperature.  Thus, under
this formula, for a 350 degree oven, one would use 8 coals.  However,
another writer thinks a more realistic measurement of temperature is 30-40
degrees per briquette. A more elaborate and (no doubt) accurate way to gauge
temperature is to insert a candy thermometer through the top of the oven,
keep it there, and adjust the amount of coals accordingly until the oven is
at the right temperature.

15. Place the food pan on the top shelf.  Install the oven door and time the
cooking according to the recipe.  If necessary (and you have another source
of ventilation) keep the door shut with a rock or piece of wood propped
against it.  Also, if necessary to protect the surface underneath the oven,
place the oven on bricks, rocks, cinder blocks, etc.

A Couple of Variations...

One correspondent offered a simple variation on the above--basically an
aluminum-foil lined box that you would use to cover a small grill or grate
of coals in case a rainstorm comes up while you are cooking outdoors.  You
make the box big enough to fit over whatever grill you usually use to cook
on (and cover the outside with foil, too).  Then, if it rains while you are
cooking outside, you simply place the box over the coals, and prop up the
edges of the box with sand-filled cans to allow air to get inside.   With a
lid, it also can serve to keep already-cooked food warm.

Another variation is a collapsible box oven, suitable for conserving space
or using on a backpacking trip.  To make this:

1. Purchase an  unassembled box big enough to fit your largest pan.

2. Cut a door in one side and line the entire inside of the box and door
with heavy duty foil without permanently assembling the box; this allows you
to fold it flat to transport.

3.  Use silver duct tape on the outside to firmly attach the foil.

4.  Purchase a cooling rack that fits into the box when it is set up; use
weighted cans to support the rack when you're cooking with it.

5.  This oven can be set up in seconds; simply fold the top down to bake.
The door allows access without letting all the heat out.

Date:         Mon, 16 Sep 1996 08:19:30 -0400
From: Jim Speirs <speirs@MAIL.NORTH.NET>
Subject:      Re: cookies in a camp
To: Multiple recipients of list SCOUTS-L <SCOUTS-L@TCUBVM.IS.TCU.EDU>

At 04:50 PM 9/15/96 -0300, you wrote:
>Hi for all!
>        Does anyone have some "recipe" to make cookies in a camp?

Not exactly 'gourmet' recipes, but 'adequate in a pinch'... try these.

No-Bake Peanut Squares

1 c Light corn syrup
1 c White sugar
1 c Peanut butter
4 c Corn flakes
4 c Cherrios
1 c Peanuts

In a 2 qt. pan melt together just until smooth the first three
ingredients, stirring constantly. Do not boil. (Warning: Don't
use glass pan on top of electric stove!) Remove from heat.
Measure the last three ingredients into a large bowl. Pour over
peanut butter mixture. Stir, coating cereal and nuts. Spread into
buttered large pan. Cut into squares. Press down. *By 9 year old
Travis Williams

Popcorn Cake

4 Qt. popped corn
1/2 lb Gum drops
1/2 lb Peanuts
1 lb Marshmallows
1/2 c Melted margarine
1/2 c Corn oil

Melt marshmallows, margarine, and corn oil. Pour over popcorn,
nuts and gum drips. Mix together and pat in a bundt cake pan or
angel food cake pan. Cool.

Chocolate No Bake Cookies

1/2 c Butter
2 c Sugar
1/2 c Water
2 tb Cocoa
1/2 c Peanut butter
3 c Oatmeal or:
1 c Coconut

Mix butter, sugar, water and cocoa together, bring to a boil for
30 seconds. Remove from heat and add peanut butter, oatmeal or
coconut. Drop on wax paper and let harden.

Date:         Fri, 27 Sep 1996 10:19:27 EDT
From: Dan OCanna <ocanna@ALPHA.CAER.UKY.EDU>
Subject:      Portions for camping meals
To: Multiple recipients of list SCOUTS-L <SCOUTS-L@TCUBVM.IS.TCU.EDU>

Here's a few quick guidelines for planning camping menues.

First of all think of the planned activities and adjust the menu
accordingly.  Choosing dishes that can be prepared with the gear
that will be available, keeping in mind trash disposal facilities,
is the first step.  Of course you can be more exotic with meals
prepared on a car camping trip vs. backpacking.  The other main
concern is any special dietary requirements for the individuals
participating.

The main nutritional item to worry about is energy.  Carbohydrates,
proteins and fats are the primary energy sources to consider.
Carbos and proteins are about equal, but fats carry about 2.25
times the calories per pound.  On most typical Scouting trips
that would not be important but I've read of climbers on extreme
mountaineering treks who took 70% of their daily caloric intake
as margarine (yuck).  Carbos are easier to digest and "come
on line" faster than fats which often take a few hours become
available.

Energy requirements increase with activity, of course, but one
should also take cold weather and water sports into account.
In both cases the body burns a lot of fuel just keeping warm.

Now a few of Dan's rules of thumb for menu planning:

        1. Remember the 13th point of the Scout Law:
                "A Scout is hungry."
        2. For high activity outings like backpacking in mild
           weather figure figure 4 oz (110 or so grams) of DRY
           carbos per person per meal.  That would include rice,
           dehydrated potatoes, oatmeal, or pasta.  Include anything
           like spagetti sauce that accompanies the bulk carbos as a
           condiment.  You can cut back slightly with meals that
           have extra fat like macaroni and cheese, but not too much.
           Bulk is important particularly for the evening meal.
        3. If a protein source is to be the main course of the meal
           again figure about 4 oz of cooked meat or dry beans/peas
           as a portion.  For a trail lunch a total of 4 oz of summer
           sausage or luncheon meat and cheese along with bread or
           crackers make a good portion.
        4. Meals should be planned around the "core" entry but just
           like buying a car it's the extras that make it enjoyable.
           Most boys like sweets and including candy or a few cookies
           on the menu.  When backpacking the guys I've camped with
           really enjoy a cup of hot soup or bullion as a prelude
           to dinner.  As soon as a campsite is selected fire up the
           stove and get some water boiling.  A quick hot drink
           perks everybody up while camp is being set up.

Point #4 makes the difference on how enjoyable camp meals can be.
And remember the lesson I learned when I took a crew backpacking for a
week for only $34 each (including gas for a 6 hr drive each way).

        DON'T PLAN OATMEAL FOR BREAKFAST EVERY DAY.

Even oatmeal fans don't like it THAT well.

As for the cost, who plans the menu, and who buys the food:

I feel the cost of the outing should be what that outing costs.  Our
troop usually charges a dollar or two for gas and the patrols buy their
own food from a menu that is planned by them and approved by one of the
adult leaders.  That approval hinges primarily on whether the menu is
safe for the Scouts and the environment we'll be in, not whether it
sounds good (or even tolerable) to the adult.  Usually the adults
function as their own patrol for meals and supervise the Scouts from
afar as much as safety will allow.  Therefore, what the guys plan, buy,
eat and cook is pretty much their choice.  I would counsel a patrol
not to cook pork chops on a hobo stove.  I would be willing to let them
bring "toaster pastry" and bug juice for winter campout breakfast.
Scouting, after all, is supposed to be a learning experience.

Yours in the spirit of Scouting,

        Dan O'Canna  [ocanna@alpha.caer.uky.edu]

Date:         Sun, 6 Oct 1996 10:57:53 -0400
From: P Murray <pjm@WORLDRAMP.NET>
Subject:      Re: Box Ovens
To: Multiple recipients of list SCOUTS-L <SCOUTS-L@TCUBVM.IS.TCU.EDU>

>Can anyone give me a quick and dirty description of how to make box
>ovens?  You know--the kind you make out of cardboard boxes, lined with
>foil, with straightened coat hanger wire racks inside?  I have the
>general idea, obviously, but a couple of the finer points elude me.  For
>example, how do you attach the foil inside?

Hey Pete,

        You really have the general idea. We used these at our Cub Scout day
camp with impressive reults. Three stoves baked goodies for boys ten times a
day for three days straight. We had a TON of backups thanks to the planning
of our Day Camp Commisioner, but we just used the three.

        First, the best box is a computer paper box with a seperate lid.
These are very sturdy and the lid makes temp control easy.

        The foil usually stays where you fold it and you use duct tape and
staples to help it retain its shape. You do  need to cover the outside as
well, and I recommend two or three layers on the very bottom to prevent burn
through. The act of encasing the entire box in foil retards the introduction
of air to the flammable cardboard, and thus stops your oven from going up in
smoke. Don't forget small holes on the top to help the coals breathe and
keep on burning. We used the lid to create an opening for air in the bottom.

        Charcoal is best handled with pie tins and should be introduced as
glowing embers. Do not try and start the charcoal in the ovens. We used
welders gloves (about $5.00) to handle the tins. We made Primo Pizza,
cubbies in a blanket, and muffies ( a cross between muffins and cookies). We
also had a mondo good time. BTW we alternated between covering the racks
with foil for the finger foods (Pizza and cubbies) and using mini muffin
pans for the chocalate cookie mix. Both worked out really well. Just ask
Kate (grin).

                                   Pete... pjm@worldramp.net
                 AKA "Goodyear Pete", Hey you!, Mr. Cubmaster,
                           and the "Professor of Cooking"
       Cub Master & Tiger Organiser of Mighty Pack 230, Apopka, Fl
         Semoran Springs Roundtable Staff,  Webelos & Internet SIGs
                     "Awesome is as awesome does..."

Date:         Sun, 6 Oct 1996 12:32:24 EDT
From: "Michael J. Derleth" <75112.1671@COMPUSERVE.COM>
Subject:      Making Box Oven
X-To:         Pete Farnham <pfarnham@capaccess.org>
To: Multiple recipients of list SCOUTS-L <SCOUTS-L@TCUBVM.IS.TCU.EDU>

Peter:

My patrol of new scouts do this all the time, much to the chagrin
of more experienced Scouts who pretend to like Dinty Moore.

To do it, I obtain a couple sturdy boxes with lids from work.
132-col. computer paper or copier paper boxes have worked well.
You'll also need some stiff wire for the oven racks (coathangers)
and a couple aluminum pans that will either fit the bottom of the
box (box lid serves as top of oven), or the narrow side (box lid
serves as vertical side/"door") of oven.

Line the inside of the box with a couple layers of the heavy-duty
aluminum foil, including lid. The stiff aluminum foil should remain
basically in place on it's own. I suppose you could use staples, or
improvise with wire twist-ties if it didn't want to.

Put two or three wires  cross the width of the box  halfway up
to hold a foil pan with your cooking.  Cut a couple holes in the box
for ventilation. A soda can works well (and some scout is sure to
have one, right? ;-) One on the top and one near the bottom.

Aluminum pan #1 holds the yummies. Bread and homemade pizza
are two of my patrol favorites. The second pan is to hold the coals.
The extra insulation/rigidity of the pan of coals makes it less likely
the box will start to blacken. You may wish to use some device
(small flat rock, floor tile, pot trivet, another coathanger rack etc.)
to further insulate the box from the pan of coals. The premature
combustion of the oven itself from radiant heat is the biggest hazard.

As I said before, my patrol of new Scouts has done it well. It's
definitely a troop activity. Have fun.

Mike Derleth
Ouachita Valley Council Roundtable Comissioner,   Eagle Scout
Vancouver/Portland bound by 10/14/96 -- relocation advice welcome!

Date:         Mon, 11 Nov 1996 09:11:52 -0500
From: Pete Townsend <ptownsen@HYDRA.CS.GMR.COM>
Subject:      Thanksgiving Turkey on Campout
To: Multiple recipients of list SCOUTS-L <SCOUTS-L@TCUBVM.IS.TCU.EDU>

> Obviously turkey is a little hard to make while you're camping.
> Unless, of course you have a dutch oven.

Not True!   Our troop regularly does turkey for November Campout.
And I usually do our family's turkey the same way.

What you do is set up four charcoal towers by putting 4 steel pipes
in the ground in a square appx. 5 ft apart.  Make 4 tubes of chicken
wire appx 5-6 inches diam. and 18-24 inches long.  Note these are just
big enough so that when slid around the 4 pipes charcoal can be put
in and lay appx 3-5 coals in a layer.  We usually set up a 3-sided
lean-to windscreen around the area.  Note: if your lean-to has a roof
make sure the roof isn't there when you light the columns. ("Safety")
After the fires are started and the turkey is in place (below), we
also make a wall of aluminum foil around the fires and turkey to
form one gigantic reflector oven.

Place the turkey in a Reynolds roasting bag.  Make a sling of two
pieces of wire, and place the bagged turkey tail down in the sling.
Suspend the turkey from a tripod so that it is centered between the
columns, and 6-12 inches off the ground.  As the bag inflates from
the steam generated, poke several holes near the top to keep the
bag from exploding.  We normally start the turkey 11am - 12N, to be
ready at 5 pm.  Toward the end of the cook cycle, we puncture the
bottom of the bag and collect the juices for making gravy and to
allow the bottom of the bird to brown.

You will find the bird super moist and tasty.

Keeping FUN in scOUTING, Pete Townsend ASM T188, Rochester Hills MI

Date:         Mon, 11 Nov 1996 21:30:24 -0500
From: Deneen Harrell <dharrell@MAIL.GRADY.PUBLIC.LIB.GA.US>
Subject:      Re: Hot Cholocate Mix Recipe
To: Multiple recipients of list SCOUTS-L <SCOUTS-L@TCUBVM.IS.TCU.EDU>

At 07:27 AM 11/11/96 -0700, you wrote:
>Am looking for a recipe for Hot Cholocate mix
>the cost of ready made cocoa mix's is steadly rising
>cost for one event $113.25 of a standard store brand

Here Goes..... This makes a lot and tastes really great!
I make these and put them in bags for gifts.

        Hot Chocolate Mix Gift Jars

1/2 pint canning jars and lids
1/4 yard calico ribbon
2 lb can instant chocolate drink
8 qt box powdered milk
1 lb box confectioners sugar
11 oz jar coffee creamer
1 large mixing bowl
1 mixing spoon

Before the session, cut the calico into 6" circles.  Measure and cut the
ribbon to fit around the jar lid rings, leaving enough for a bow.  Pour the
ingredients into a large bowl and mix.  Fill the jars.  Fit the calico
circles over the lids and screw on the rings.  Tie a ribbon around each
ring.  Attach a card which reads:
                        1/3 cup mix + 1 cup hot water = warm treat for you.

Date:         Fri, 15 Nov 1996 09:04:52 -0600
From: Garner <garner@N543LAN.NAVO.NAVY.MIL>
Subject:      COOKING TURKEY
To: Multiple recipients of list SCOUTS-L <SCOUTS-L@TCUBVM.IS.TCU.EDU>

Here is another way to cook a turkey on a camp out or at home. You do not
need an box oven, chicken wire, galvanized can or anything except good old
Aluminum foil and charcoal. Here is the secret. Wrap the turkey in bacon,
one or two pounds depending on the bird size. Make sure you cover all the
top, bottom and sides of the turkey in bacon (The bacon keeps the skin of
the turkey from burning) . Then wrap the turkey in three layers of heavy
duty Aluminum foil. You have to piece the foil together to get a sheet
large enough to be able to seal each layer (Like in a foil dinner pack).
Seal each layer before you add another layer. Get your coals going in your
fire ring and place the turkey on the bed of coals. Push up some of the
coals on the sides of the turkey and put some on top. If you can't get the
coals to balance on top of the bird, use some more Aluminum foil to make a
ring around the top of the bird. Replenish the coals as needed. A 18-20
pound turkey will cook in about two hours. The turkey is steamed inside the
layers of foil. When the time is up the meat falls off the bone.

If you like a little extra flavor in your bird you can use an injector to
flavor the meat.
To do this mix 2 ounces of garlic extract and 2 ounces of onion extract and
about 1/2 ounce of liquid smoke together.

Use a large hypodermic syringe and a large bore needle (available at farm
supply stores) to inject the mixture into all parts of the bird and let the
bird sit overnight in the fridge or on some ice in a cooler.

If you use a turkey that is not prebasted you can also inject a Italian
salad dressing into the bird and it will be more juicy when cooked.

When the turkey is unwrapped you can pull a prank on someone who has not
seen a turkey cooked this way. Just ask if anyone wants a turkey leg. When
you get an answer just reach down and grab the end of the turkey leg bone
and give it a little twist, most if not all the meat will fall off the bone
or remain attached to the rest of the carcass. Hand the bone to the person
requesting the turkey leg and say who wants the other leg.

You can also use this method at home in the oven.

Try it.
You'll like it.

YiS,

Dwight Garner
I was and still am a good ole Owl. (SR-147)
And Proud of it too.

Date:         Fri, 15 Nov 1996 13:13:46 -0500
From: Deirdre LaRock <butterbuns@EARTHLINK.COM>
Subject:      Brownie S'mores
To: Multiple recipients of list SCOUTS-L <SCOUTS-L@TCUBVM.IS.TCU.EDU>

Since I am the one who posted the original recipe, I can repost it by request.

Make your favorite brownie recipe (9x13 pan)
It is recommended you do not use nuts or frosted brownies.  These brownies
will be the basis for your s'mores.

As soon as they are done, remove them from the oven.  Leave the oven on!
Sprinkle with 2.5 cups of miniature marshmallows, and 1 cup of semi-sweet
chocolate chips.  Do your best to get them evenly spread in the pan.  Put
them back in the warm oven for 2-3 minutes.  When the marshmallows are quite
puffy is the perfect time to pull them out.

Immediately, put graham crackers into the mix and press firmly.  Care should
be taken in this step as the chocolate/marshmallow mixture is quite hot.  I
break my graham crackers into fourths, and find that I can get three nice
rows of nine.  That would be 27 crackers, meaning only seven whole crackers
are necessary.  Of course, you should have more than seven in case they
don't break as nice and neat as you'd like.

I've had adults sneak these away from their kids, so I've got to be doing
something right!  Enjoy!

Date:         Thu, 14 Nov 1996 07:53:42 -0500
From: "Derleth, Michael" <mderleth@CZN.COM>
Subject:      Large Hot Coca Mix Recipe
To: Multiple recipients of list SCOUTS-L <SCOUTS-L@TCUBVM.IS.TCU.EDU>

Dale Thompson asks:
<<recipe for Hot Cholocate mix,the cost of ready made cocoa
<<is $113.25 of a standard store brand for one event. Like
<<a recipe where we can mix 1-5 gallon at a time.

Dale: Here's the recipe I use, which makes a 5-gallon ice
cream pail or more. Becaue of the powdered milk and coffee
creamer it's very rich tasting and has some nutritional benefit.

JOAN BORLESKE'S CAMPERS COCOA -- LA CROSSE, WI

1 lb. = 16 oz box Quik chocolate drink mix (or similar)
1 lb. = 16 oz powdered sugar
6 oz. non-dairy coffee creamer powder
8 qt box = 25 dry oz. = 10.5 cups dry measure powdered milk.

Mix Quik, powdered sugar and coffee creamer in large container.
Add powdered milk and mix again. This makes enough to fill a
5-gallon ice-cream pail. Ingredients often come in boxes big
enough for two batches - one for Scouts, one for home. Keep a
soup spoon in the pail to measure and mix.

A serving is two spoons of mix in a cup of hot water. Enjoy.

Michael Derleth
ASM T3, Ouachita Valley Council Roundtable Commissioner
Eagle Scout, Buffalo EC-424, Staffer SR-177.
Vancouver, WA       MDerleth@CZN.COM
-------------------------------------------------------

Date:         Wed, 11 Dec 1996 14:51:55 -0800
From: david swank <dswank@SAT.NET>
Subject:      Re: One Pot Recipe
To: Multiple recipients of list SCOUTS-L <SCOUTS-L@TCUBVM.IS.TCU.EDU>

larry asked for a new one pot recipe. I got this one at Webelos Overnight
Training. I've cooked it at home too in the oven and it's good.
2 Lb Ground Beef                1 10oz can Rotel Tomatoes, drained
1/2 LB Sausage                  1 21/4 oz can sliced black olives
1 medium chopped onions         2 6oz cornbread mix
1 tlb butter or oil             1/2 tsp Chili Powder
1 15oz can Ranch Beans          1/2tsp salt
1 8oz can tomato sauce          2 13oz cans spanish rice
at least 1/2 cup grated cheese

Brown MEAT and ONION in BUTTER in an open dutch oven. Drain off excess
fat. Add BEANS, RICE, TOMATOS and TOMATO SAUCE, SALT AND CHILI POWDER.
Cook 15 minutes in Covered dutch oven DO NOT STIR.

Mix CORMBREAD as directed on package, add OLIVES. Stir meat mixture and
then pour CORNBREAD evenly over the top of the MEAT MIXTURE. Bake for
20-30 minutes(Until Cornbread is done) Cover with CHEESE and cover dutch
oven and let cheese melt.

Serves 5-6 hungry people (There is a lot of food here!)

Date:         Sun, 15 Dec 1996 12:42:21 -0600
From: Larry Jones <lwjones@GULFTEL.COM>
Subject:      FW: One Pot / Dutch Oven
To: Multiple recipients of list SCOUTS-L <SCOUTS-L@TCUBVM.IS.TCU.EDU>

While list traffic is a little slow over the weekend, I'd like to send this menu
 out and give Bruce a BIG round of applause.

While the instructions for the Chicken Pot Pie are a little vague, anyone with c
ooking experience can work it out. I must admit that it was a FANTSATIC HIT at o
ur WeLOT yesterday, and will become one of my regular DO recipe's ranking right
up there with Dan O'Canna's DO Roast.

For those of you that requested summaries of the recipes I received, they should
 be going out tonight.

Thanks, Bruce and everyone else that responded to my request for new food ideas.
YiS
Larry Jones

----------
From:  BRUCE L MATHEWS <ETA.OFAM.MATHEWSB@DOLETA.GOV>
Sent:  Wednesday, December 11, 1996 1:50 PM
To:  lwjones@gulftel.com
Subject:  One Pot / Dutch Oven

Hi!
Here's a couple we tried at the JLT in Nov.

Chicken Pot Pie

In the Dutch Oven (DO) bottom heat, brown/cook some chicken along
with onions/green peppers/celery.  This chicken could be fresh that
was cubed at camp or cut at home and brought out.  You could
substitute canned chicken or our groceries have precooked chickens.
After the chicken and onions are done add a bag of frozen mixed
veggies.  Stir in one or two cans of cream of mushroom soup (or cream
of any other that grabs you).  Cover and heat from the bottom until
bubbly then cover the top with canned biscuits (or dough from
bisquick).  Add top heat and cook until biscuits are brown on top.

Green Bean Casserole
Drain two (3 or 4) cans of French cut green beans (these are cut down
the length not across the width).  Add 1 or 2 cans of cheddar cheese
soup (depending on how many beans).  From a can of French Fried Onion
Ring Bits, Crumble about 2/3 into green beans and stir in.  Add the
remainder of the onions to the top as topping.  There is nothing in
here that really needs cooking so just get it all hot and bubbly and
go for it.

Bruce Mathews
SM Troop 996
Alexandria, VA
mathewsb@doleta.gov

Date:         Wed, 16 Oct 1996 07:15:44 -0600
From: JASON CRUSE <jcruse@DU.EDU>
Subject:      Re: Hot Beverage.
To: Multiple recipients of list SCOUTS-L <SCOUTS-L@TCUBVM.IS.TCU.EDU>

My wife has used this in the past for a fun winter drink.  The real
recipe calls for alcohol, but here's the non-alcoholic version:

Wassail

16 oz. cranberry juice
16 oz. OJ concentrate
1 T sugar
1/4 t. allspice
2 C water
2 oranges
whole cloves

In a large kettle, cobine juices, water, sugar and allspice.  Stud the
two oranges with 5-10 cloves each.  Simmer for about 30 - 45 minutes.  DO
NOT BOIL!  Makes 16 half-cup servings.

Apple juice can be substituted for cranberry juice.  Cinnamon sticks can
be thrown in the simmering pot as well.

Jason
-- Jason A. Cruse
University of Denver
(303) 321-4970
FAX 321-4947
jcruse@du.edu

"Toujours en avant.  Si Dieu avait voulu que l'homme reculat, il lui
aurait mis un oeil derriere la tete."
        -Victor Hugo

Date:         Fri, 1 Nov 1996 08:39:06 EST
From: Diane M Meyer <meyerd@JUNO.COM>
Subject:      Re: fry bread
To: Multiple recipients of list SCOUTS-L <SCOUTS-L@TCUBVM.IS.TCU.EDU>

Jan and others,

On Thu, 31 Oct 1996 15:08:35 -0700 Jan Mussler
<mussler@SPOT.COLORADO.EDU> writes:
>I'd also like to see some recipes for fry bread that is more like what
you
>get at the PowWow.  My favorite is also yeastless.  I have seen versions
>with buttermilk for the liquid (I'm allergic however) and have also
>successfully used the french bread dough recipe for my bread machine.

This is from "Native Americans" by Teacher Created Materials, Inc.

"Fry Bread is the best known of all the Navajo foods.  It is puffy,
patry-like bread.  Navajo cooks used handfuls and pinches, blut we will
user cups and teaspoons.

Ingredients:            Utensils:
2 C. flour                      frying pan and hot plate OR electric
frying pan
2 tsp. baking powder            measuring cups and spoons
1/2 tsp. salt           tongs
1/2 C. powdered milk            paper towels
warm water              large bowl
shortening
powdered sugar

Mix first four ingredients.  Stir in warm water just until dough clings
together.  Knead the dough until it is soft, not sticky.  Cover with a
cloth and let stand for 2 hours.  Shape into balls about 2 inches across.
 Flatten by patting with hands until you have a circle of about 8 inches.
 Make a small hole in the center.  Fry in about 1/2 inch of shortening.
Bread should be light brown on each side.  Use tongs to turn.  Drain on
paper towels.  Can be topped with powdered sugar or honey and eaten as a
dessert."

I first fell in love with fry bread at Taos.  Very good!

Diane M. Meyer     meyerd@juno.com
CM & WDL P160, Ames, Ia
Cub Scout Roundtable Staff
Broken Arrow District, Mid-Iowa Council

Date:         Fri, 1 Nov 1996 12:25:20 -0700
From: "James F. Van Hecke Jr." <jvanhecke@LANL.GOV>
Subject:      Re: fry bread
To: Multiple recipients of list SCOUTS-L <SCOUTS-L@TCUBVM.IS.TCU.EDU>

They can also be topped with Chili con carne (chili with
meat), cheese, lettuce and tomatoes to make a Navajo Taco.
Pinch them tight, in the center, to keep them from puffing
up so much during frying.  If you're smart, you'll fry them
outside, or your house will smell like a Navajo Fry Bread
Stand at the State Fair -- believe me, I know :-( , and so
did my wife 8-0

At 08:39 AM 11/1/96 EST, you wrote:
>Jan and others,
>
>On Thu, 31 Oct 1996 15:08:35 -0700 Jan Mussler
><mussler@SPOT.COLORADO.EDU> writes:
>>I'd also like to see some recipes for fry bread that is
more like what
>you
>>get at the PowWow.  My favorite is also yeastless.  I have
seen versions
>>with buttermilk for the liquid (I'm allergic however) and
have also
>>successfully used the french bread dough recipe for my
bread machine.
>
>This is from "Native Americans" by Teacher Created
Materials, Inc.
>
>"Fry Bread is the best known of all the Navajo foods.  It
is puffy,
>patry-like bread.  Navajo cooks used handfuls and pinches,
blut we will
>user cups and teaspoons.
>
>Ingredients:            Utensils:
>2 C. flour                      frying pan and hot plate OR
electric
>frying pan
>2 tsp. baking powder            measuring cups and spoons
>1/2 tsp. salt           tongs
>1/2 C. powdered milk            paper towels
>warm water              large bowl
>shortening
>powdered sugar
>
>Mix first four ingredients.  Stir in warm water just until
dough clings
>together.  Knead the dough until it is soft, not sticky.
Cover with a
>cloth and let stand for 2 hours.  Shape into balls about 2
inches across.
> Flatten by patting with hands until you have a circle of
about 8 inches.
> Make a small hole in the center.  Fry in about 1/2 inch of
shortening.
>Bread should be light brown on each side.  Use tongs to
turn.  Drain on
>paper towels.  Can be topped with powdered sugar or honey
and eaten as a
>dessert."
>
>I first fell in love with fry bread at Taos.  Very good!
>
>Diane M. Meyer     meyerd@juno.com
>CM & WDL P160, Ames, Ia
>Cub Scout Roundtable Staff
>Broken Arrow District, Mid-Iowa Council
>
>
Jim Van Hecke     I used to be an Owl
Camping Chairman, Great Southwest Council, Albuquerque, NM
Kshippehellen Kitchkinet - Swift Current Guide

Date:         Tue, 17 Dec 1996 12:39:35 -0500
From: Jerry Gray <Jerryegray@AOL.COM>
Subject:      Re: FW: One Pot / Dutch Oven
To: Multiple recipients of list SCOUTS-L <SCOUTS-L@TCUBVM.IS.TCU.EDU>

Hi Guys,

While I can't verify that the chicken Pot Pie and Green Bean Casserole are
great cooked in a dutch oven--yet,  I can verify the recipes as I have used
them in a regular oven. Both are GREAT!!!!  My daughter is a vegetarian and
when she is there to eat, we don't add in the chicken. Still excellent, and
easy to make.

Heres another veggie casserole we love:

   Broccoli Pie

 2 pkg (10 oz) chopped broccoli
<_ c chopped onion
3 eggs
> tsp salt
 3 c shredded cheddar cheese
1_ c milk
> c Bisquick
< tsp white pepper

Mix broccoli, 2 c of cheese, and onion in dutch oven. Beat eggs, milk,
bisquick, salt and pepper until smooth. Pour into oven. Bake until toothpick
comes out clean, 25 30 min at 400. Top with remaining cheese and melt, 1 2
min longer.

Jerry
and a good ol' Bear, too!

Date:         Tue, 25 Mar 1997 00:13:36 EST
From: Jay C Bingham <jay_bingham@JUNO.COM>
Subject:      Re: Dutch oven Black Forest Cobbler

On Mon, 24 Mar 1997 07:35:22 -0700 Jan Mussler
<mussler@SPOT.COLORADO.EDU> writes:
>This week I plan to purchase my own Dutch oven.
>Is there a brand I SHOULD get?
>Or a brand I should AVOID?

Very interesting recipe, never heard of using 7UP.

I did something similar last summer

1 Can Cherry pie filling
1 box Fudge Cake mix
1/2 Can water
3-4 Tbsp Butter/Margerine

Dump the pie filling in the oven, pour half a can of water in and mix.
Sprinkle Cake mix over fruit,  dot with butter.

Cook in Dutch Oven at about 325 degrees for 30-40 minuter, turn oven
about every ten minutes.

When done this looks like it is burned, so a little extra care must be
taken to not actually burn it.

When I server this up the first few folks asked if it was burned, then
when they found out it wasn't it was gone in a flash.

On the brand of Dutch Oven to buy.  Look for a Lodge oven.

Jay C Bingham
Plano, TX  USA
ADC - Great Plains District, Circle Ten Council
Advancement Chairman Troop/Team27

Date:         Tue, 25 Mar 1997 13:34:01 GMT
From: Steve Cobb <scobb@VIVANET.COM>
Subject:      Re: Backpack Menu

You should take a look in your supermarket. Look for food that just needs
boiling water. Most of the high priced backpacking food available in outdoor
stores is way to expensive.
A few years ago I suprised the boys on a week long hike with "Thanksgiving
Dinner". It included.....

Turkey Jerky
Stove Top stuffing
Instant Mashed Potatoes
Gravy mix
Dried Cranberrys

Re-hydrate the turkey in a container for 3-4 hours, use the left over water in
the gravy. All the rest is "Add boiling water" stuff. Fast, easy and good.

You could invite someone from a more "experianced" troop to come to a meeting
and teach your scouts to use a backpacking stove and show some recipes.

Get a food dehydrator and try making your own jerky. Very easy and each boy can
try variations of the basic recipe. Be prepared for some HOT jerky as some boys
have a heavy hand with the seasoning.

For a good snack try drying mushrooms. Slice the mushrooms and shake in a bag
with "Mrs. Dash" or similar seasoning. Makes a tasty snack with no sugar.

Good luck and happy eating
steve cobb

Date:         Thu, 17 Apr 1997 08:58:30 -0600
From: Jim McMaster <mcmaster@SWENG.STORTEK.COM>
Subject:      Re: Lunch Menu suggestions?

In message <199704171410.IAA14785@stortek.stortek.com>, Craig Huff said:
> Our troop will be going on the first TENT campout for the
> new scouts in the troop this weekend and I would like to
> do something for the adults' lunch meal to show them there's
> more to camp cooking than macaroni and cheese, grilled
> cheese, peanut butter and jelly, hamburgers and hot dogs.

Here is a favorite from my youth.

Creole Burger (these are proportions for 4-5...scale to fit)

1 pound ground beef
2 cans chicken gumbo soup (condensed)
1 tablespoon mustard
1 tablespoon catsup
1 tablespoon barbecue sauce
4-5 hamburger buns

Brown ground beef and drain excess fat.  Add soup, mustard, catsup and
barbecue sauce.  Stir until hot.  Spoon over buns like sloppy joes.

This is quick, good, hot and filling.  One pot and spoon to clean.  You can
substitute pitas for the buns to avoid plate cleanup...this is messier though.
--
Jim McMaster
mailto:mcmaster@sweng.stortek.com

Date:         Fri, 18 Apr 1997 18:14:00 -0400
From: Andrew Hagemann <hagemann@VISI.NET>
Subject:      Re: I'm tired of a boring menu, I need some ideas.

Douglas Simmons wrote:
>
> Snip... Could any of the Scout leaders or even the scouters themselves
> give me some menus/reciepes to spice up the camping experience?

Try a Beaver Patrol favorite:  One-Pot "Green" Stew

1/4 lb. beef tips per Scout
1 cup stew veggies (diced potatoes, carrots, green peas, etc.) per Scout
Several cups of water
3 or 4 tbsp. olive oil
1 bayleaf
2 allspice
1/2 tsp. tumeric per Scout
1/2 tsp. cumin per Scout

Heat the olive oil in cook pot until a drop of water boils instantly.
Carefully add the beef tips and brown the meat thoroughly.  Pour off the
grease and then add just enough water to the cook pot to cover the meat
with about an inch of water.  Dump in the veggies and the spices and mix
well.  Bring the water to a boil, then cover the pot and reduce the
heat.  Simmer until meat is fork tender and potatoes are soft.  Add
water as necessary to keep the gravy from becoming too thick.

The tumeric and the cumin will give a slight green cast to the gravy.
WARNING:  your Scouts will only like this dish if they've made it
themselves, otherwise they will turn up their noses at the color.  Once
they've made it, it will become a patrol specialty.  The Beavers loved
it.  (Past tense, sigh.  We've reorganized the Troop and my Beaver
patrol is now history.)

--
Andrew Hagemann <hagemann@visi.net>
SA, Troop 6
Colonial Virginia Council
A "Charging" Buffalo, SR-158
Jamboree '97 Metal Work MB Booth Coordinator