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| 6/12 | Rainey Mountain Summer Camp |
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| Troop - 701 has an open door policy for any Webelos who wishes to visit or join our Troop activities. We only ask that you call prior the meeting to make sure our schedule has not changed. Or email the Scoutmaster.________________________________ |
| » Troop 701 Meeting Location |
Journey Church 12600 W Indiantown Rd Jupiter, FL 33478
7:00 pm until 8:30 pm
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| Three Minute Pizza | 1 pkg. pita bread
1 can spaghetti sauce
1 cup grated mozerella cheese
1 pkg. sliced pepperoni
Any other toppings as desired | aluminum foil
spoon | Cut pita in half and spoon spaghetti sauce into pocket spreading evenly. Add mozerella ans pepperoni and any other "toppings" you wish.
Wrap in heavy duty foil and place in coals. Cook for 1 1/2 minutes on each side. (You just want it to get warm and to melt the cheese. For really hot coals this is plenty of time.) | | Serve with salad for a quick meal or it makes a great campfire snack! |
| American Chop-Suey | 1 to 1 1/2 pound Ground Beef
1 Large Onion, peeled, cut into slivers
1 40 ounce can Franco-American spaghetti
Garlic powder, Salt Pepper | | Large skillet, Knife, spoon, can opener | | Brown ground beef in skillet. Remove beef to bowl. Pour off excess grease, leaving about 2 tablespoons. Brown onions until soft. Add beef, garlic powder, and heat through. Add Spaghetti and spices to taste, simmer at least 5 minutes to let flavors combine. | This was originally a Girl Scout recipe from the 1950's.
Add salad and fresh bread for a "Gourmet meal" |
| Baked Bananas | | Bananas, Mini-marshmallos, Chocolate chips, peanuts, "Reeses Pieces", Etc. | Campfire
Tin foil
Tongs
Knife | With a knife, cut a 3/4 inch "V" shaped channel into the top (inner part of curve) of the banana and remove flesh.
Place mini-marshmallos, nuts, chocolate chips, or what have you in the banana. Replace slice of flesh, so that banana is stuffed. Wrap with tin foil and place in coals of campfire. Banana will lay on its "side", roast each side five minutes. Remove with tongs. Slice through tin foil on "top" of banana, and peel foil back. Enjoy. | | We have made these on camp stoves and in dutch ovens. They are always a treat, but definitely taste best when done in a campfire. |
| Black Forest Cobbler | 1 Choclate cake mix
1 Cherry pie filling
1-2 Hershey bars(you can never have too much choclate.)
chopped walnuts if your crew likes 'um | | Dutch Oven | Cherry pie filling in first
then add the cake mix
(if your cake mix calls for eggs and or milk by all means add it for a richer texture. It will still work with out it though.)
Mix only if you add eggs and milk.
Add the walnuts if the crew will let you.
Break up the Hershey bar on top so it will melt.
cooking time approx 45 min. | Best when eaten in the dark
still warm
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| Breakfast egg&bacon muffins | | 1 doz. eggs; 1 lb. bacon; 1 pkg. of sliced cheese; 1 pkg. of plain or sourdough muffins; condiments of mayonaise &/or ketchup &/or salsa are optional | cooking stove (preferably)
skillet (cast iron preferably)
spatula
large spoon | | Cook bacon (save grease for cooking fried eggs); fry eggs in bacon grease (those who prefer scrambled eggs must wait til all fried eggs are done or cook them in another pan). Have boys split muffins in two, put condiments on muffins, place slice of cheese on muffin, place bacon on cheese and line up for fried eggs hot from the pan. |
| Carmel Apple Cobbler | 2-4 cans apple pie filling, amount depends on size of Dutch oven
1-2 Carmel Cake Mixes
Squeeze margarine
| Dutch oven (Line with foil for easy cleanup)
Can opener
Spatula | | Place the pie filling in a foil lined Dutch oven. Top with dry cake mix. Cover generously with squeeze margarine and bake with coals underneath and on top of the oven for about 45 minutes. Cobbler is done when the top is golden brown and bubbly. Cooking time may vary according to size of oven, amount of coals, etc. |
| California Chili | 1 lb. lean ground beef
2 15-oz cans diced tomatoes
2 15-oz cans red kidney beans
1 large onion
chili powder
salt and pepper
2-3 chili peppers (optional) | One large stew pot
One large cooking spoon
sharp knife
can opener | Dice the onion and brown it with the ground beef in the stew pot. Add the cans of tomatoes and kidney beans, liquid and all, and heat to a simmering boil. Add chili powder, salt, and pepper to taste. Goes great with biscuits!
For a different, more Southwest flavor, cut up and add two or three large, green chili peppers (remove seeds and stem) and brown with the meat and onions. | | You can cook dumplings on top of this stew. Make them by using complete biscuit mix according to the recipe on the box for drop biscuits. Cover and cook the chili at a simmer until the dumplings are done. |
| Chicken & Dumplin's | 1 LB Boneless Chicken Tenders
1/2 Bag Carrots
1 Large Onion
6 Stalks of Celery
6 Medium Sized Potatoes
1 TSP oil
2 Cans Cream of Chicken Soup
1 Can Biscuits or Mix up 2 cups of Bisquik Mix | Dutch Oven
Spoon for Stirring & Serving
Knife
| Cut up Chicken, Carrots, Onions, Celery.
Place Dutch oven on coals, add oil then Chicken. Cook until slightly browned. Add Onion, Celery, Carrots and Potatoes and cup of water. Cover and simmer 15 minutes. Add 2 cans of Cream of Chicken Soup and water to the consistancy of gravy. Cover and simmer an additional 15 minutes or until vegetables are tender. Add bisquits to top of mixture, cook covered 20 - 25 minutes. Bisquik dropped by spoonfuls can be used in place of bisquits. |
| Choc-dot Bananas | Bananas( 1 per patrol member)
Choclate chips | camp-fire
knife
spoon
Foil
bowl | | Cut a "door in one side of the banana in the middle.Scoop out a section of the flesh and put in a bowl.Fill space with choclate chips and cover with the banana scooped out earlier.Wrap in foil and place in camp-fire.(Can be put in hot embers,camp oven or on a tray above fire)Leave till choc chips melt.Unwrap and serve with custard. |
| Chuck Wagon Casserole | 1 pound lean ground beef
1 can(15 1/2oz)mild chili beans in sauce
1 can(11oz) Mexican style corn(drained)
3/4 cup barbecue sauce
1 package(8 1/2oz) corn muffin mix
1/2 cup of chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon salt | | Dutch Oven | 1. Preheat Dutch Oven over hot coals until a drop of water sizzles.
2. Brown ground beef along with onions and bell peppers in dutch oven.
3. Stir in chili beans, barbecue sauce, and salt. Bring to a boil.
4. prepare corn muffin mix per package directions then stir in corn. Spoon mixture over boiling meat mixxture.
5. Put dutch oven lid on. Make sure you have 8-10 charcoal briquettes on the top and 8-10 on under the bottom. Bake for 25 -30 minutes until corn muffin mix is golden brown ( kife comes out clean )
6. Dish out and enyoy - will feed a patrol of 6. |
| Cow Boy Beans & Texas Toast | Ground Meat:
one or all
(turkey/beef/venison/pork/mutton/chevon)
Your favorite Pork-n-Beans, onion, mustard, ketchup, brown sugar, garlic powder,salt, pepper,Bar-B-Que sauce, Bread, and butter. | | Pot or Skillet or Dutch Oven | | Brown the meat with chopped onion in your pot, skillet, or oven. Drain off excess. Add your favorite Pork-n-Beans, garlic powder, ketchup, mustard, Bar-B-Que sauce, Brown Sugar, salt, and pepper to taste. Bring to a boil, stirring ocasionally. Butter the bread, sprinkle with garlic powder and toast over a flame. | | The juice in the bottom of the bowl is best when you use your Texas toast to wipe out your bowl. |
| Dutch Oven Cherry Cobbler | | 5-9 cans of biscuits, 4-8 cans of cherry pie filling | | Dutch oven, Foil | 1) Put foil in bottom of dutch oven
2)Layer bottom of dutch oven with biscuit dough
3)Pour 1-2 cans of cherry filling in
4)Layer biscuits
5)CONTUINUE UNTIL TOP LAYER IS 3-5 INCHES FROM THE TOP OF THE DUTCH OVE. THIS GIVES BISCUITS ROOM.
6) Place on fire and put a few coals around the top. | BE CAREFUL NOT TO LET THE BISCUITS BURN! REMEMBER, THERE ARE BISCUITS ON THE BOTTOM! HOT!!!
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| Dutch Oven Lasagna | 1 #10 spaghetti sauce
5 lbs hamburger
3 lbs hot sausage
5 lbs mozzarella cheese
2 large containers of cottage cheese
6 eggs
2 lbs lasagna noodles | 14" dutch oven
10" skillet
large pot | brown meat, drain, set aside
mix cottage cheese and eggs and set aside
boil noodles
Building the lasagna:
in layers place meat,cheeses,& noodles
when dutch oven is about full pour in spaghetti sauce
put remaining cheese on top
cover and cook about 45 min on charcoal or hot coals, top & bottom
serve with garlic bread
serves about 12 hungry scouts | can add hot peppers if desired
also good if served with halapeno pepper biscuits |
| Dutch oven stromboli | 1/3 pound bread dough, 4 slices of cooked sandwich ham, 4 slices salami,1/3 pound mozzarella cheese shredded, hot peppers if desired, olive oil
| | Dutch oven, small round cake rack, round metal tray slightly smaller than Dutch oven, rolling pin | | Roll dough out just smaller than dutch oven.oil dough,place ham,salami,cheese&hot peppers on dough fold dough over to close.Poke fork holes in dough. Place on round metal pan. Place in dutch oven. Place aprox. 7 to 8 coals on bottom of oven, 10 to 12 coals on top. Bake to a golden brown aprox 15to 20 min. |
| fruit and rice pudding | | 3/4 cups instant brown rice, 1/2 cup dry milk or 1 small can condensed milk, sprinke of nutmeg, ginger, brown sugar and cinnamom (more it you like), 1.5 cups dried fruit | | On trail: 1 pot, 1 backpack stove | Add all ingredients to 2.5 cups of water in pot. Bring to boil and simmer until rice and fruit are tender (about 8-10 minutes). Stir and serve warm.
| | Is a great breakfast too (lots of energy and good!). I'm asked to make it almost every camp out or trail camp. To save weight on trail, put all the dry ingredients into a ziplock bag instead of original packs. |
| Goulach | 2 lbs. of ground hamberger,
1 package of Italian sousage,
4 soup sized cans of Italian tomato sause, your choice,
2 small cans of tomato paste
1 very large box of noodles (what ever kind floats your boat!)
WATER!
Spices: Garlic, Oregino; be creative and experiment!
| 1 very large dutsch oven, or pot,
1 large spoon to stur with,
a can opener,
HEAT! | | Brown the HAMBERGER and SAUSAGE in the pot and drain any excess greese. Add the TOMATO SAUCE and TOMATO PASTE, mix well with the meat. Add the noodles and enough water to cook them, eyeball it or the box might say. It all depends on the type of noodles. Cook untill the noodles are soft.CAUTION, THIS MEAL STAYS VERY HOT. | Try cooking this at home once or twice to get the amount of water right.
Add Italian bread to enhance the meal.
Throw on some cheese to make it better.
CLEAN the pot right away or you will regret it!
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| Mountain Mans Breakfast | 1 Package of Cheese (whatever kind you would like to use)
Oil
2 Packages of Hashbrowns
1 1/2 dozen Eggs
1 jar Of Bacon Bits | Dutch Oven
Tin Foil
Spoon
A Small pot | Add oil to preheated oven
Brown hash browns
While hashbrowns are browning mix the eggs and bacon bits in the pot.
When browns are done add the egg mixture, on top of hashbrowns to the oven.
Bake until eggs start to set then add the cheese to top.
Put lid on and let the cheese melt. |
| Sheperd's Pie | ground beef
one can of corn
one can of tomato soup
one box of instant mashed potatoes
shredded cheese
salt
pepper | dutch oven
spatula
charcoal
tin foil
pair of gloves | | Line dutch oven w/ tin foil. Next, burn charcoal until gray. Then, brown meat. After that, drain grease from oven. Then, add tomato soup and corn until "stirred" together. While all this is going on, make instant mashed potatoes, folling directions on box. Finally, spread potatoes over meat and cook until they have made a "crust" over the meat and corn. |
| 5-can chili | one can chili, your favorite
one can diced tomatos
one can corn
one can kidney beans,drained
one can any other beans,undrained
1/4c. BBQ sauce
1Tbs. chili powder or to taste
Tabasco, optional | A Large Pot
big spoon
Campfire or camp stove | combine all ingredients
heat
serve |
| Black Swamp Breakfast | 1-2 pounds of bacon (depending on how many people will be eating)
5-6 Large potatoes
1 Dozen Eggs | 2 Large frying pans
2 wooden spoons (or spatulas)
Heat sorce | start cooking bacon. when the bacon is about half way cooked throw in the sliced potatoes. when potatoes are cooked throw in eggs and keep stirring !
untill eggs are cooked |
| Campers Omlet | Eggs
Spices(whatever you want; i.e. salt, pepper, garlic powder, hotsauce, etc.)
Cheese (grated)
Bacon(optional)
Onion(optional)
Mushrooms(optional)
Whatever else you want | Pan
Spatula
Wisk or fork(to scramble)
Bowl | Fry bacon(or any other meat) in pan.
Scramble all ingredients in bowl.
Pour into pan and cook until eggs are done. | | This recipe is rather verstile. If one member of your patrol doesn't like any of the ingredients, just leave them out for a couple min. to make a small batch for him, and then add them to the rest of the batter. |
| Chuck wagon stew | 1 lb. ground beef
2 med. potatoes, unpeeled and cut into small pieces
2 Tbs. minced onion (optional)
1 1/4 tsp. salt
1 tsp. instant beef bouillon
2 Tbs. worchestershire sauce
1 16oz. can diced tomatoes (don't drain)
1 8oz. can cut green beans (don't drain) | Deep skillet or pot with lid
camp stove or hot coals | | Brown and drain ground beef. (or you can use dried) Add everything else. Stir, cover and simmer for 20 min. or until potatoes are tender. Stir occasionally | | This feeds 4. Grab bigger pots and double, triple, or whatever you need to feed everybody. Serve with cornbread. |
| GORP | RASINS,PEANUTS,APPLE CHIPS,PECANS AND
BANANA CHIPS. | | A ZIP-LOCK BAG | PUT ALL INGREDIENTS IN ZIP-LOCK BAG
SHAKE WELL | | BEST USED AS SNACK ON THE TRAIL |
| Pudding Delight | Tea biscuits or wafers
Any flavor pudding mix (as per directions on container)
Whipped cream (as per directions on container if not pre-whipped) | Mixing bowl
Spoon
Cake pan or larger pot
Cooler or small fridge | | Spread one layer of biscuits at bottom of pan or pot. Cover with pudding. Add a second row of biscuits. Cover with whipped cream. Super easy and delicious. | | This is a great way to use up left over milk on last day of camp. |
| Breakfast in a PAPER BAG | 1-2 Strips of Bacon
1-2 Handfulls Frozen Hash Browns
1-2 Eggs | Lunch Sized Paper Bag
Pointed Stick
Hot Campfire Coals
Fork | 1. Open paper bag and place bacon strips on bottom.
2. Toss in potatoes.
3. Break in egg(s).
4. Close by folding down top of paper bag at least three times but leaving 3"-4" of air space above the food.
5. Insert pointed stick only through the top folded part of the bag.
6. Prop with rocks, or hold bag on the stick about 4"-5" over the hot coals for about 8-10 minutes (careful not to touch the coals or hold over flames or you'll set your breakfast on fire.)
7. When you can't stand the delicious aroma anymore and your nose is making your tummy SCREAM.....
8. Remove from heat and pull out the stick with an oven mitt.
9. Open the bag and fold down the paper. Eat right out of the brown bag.
10. Throw your "dishes" in the fire (but don't forget to save the forks.)
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| Cajun Gumbo | 1 pkg. Lipton Rice & Beans Cajun Style
1 can Swanson's white chicken meat
1/2 pkg. Kilbasa Sausage
1 Tbsp. Molly Mcbutter
Tony's Creole Seasoning to taste
2 cups Water | 2quart pot
Backpacking stove | | In a 2 quart pot mix the Rice Mix, Chicken Meat, Sausage, Butter (Optional), Seasoning, and Water. Bring to a boil and reduce heat. Cook until desired consistency. This can be served as a soup by adding more water. Remember the spicier the better! |
| Dutch oven Candy Apples | | cored apples(not sliced), pinnaple, cherries, rasins, pinnaple juice(from can), | | dutch oven, tin foil, bowls, fork | | cover the inside of the dutch oven with tin foil and put whole cored apples into dutch oven so it fills it up(which is about 5 or 6 apples depending on the size of the dutch oven), and put raisins where the cores of the apples were. when you finish with that, put a slice of pinnapple on each apple and put a cherry in the middle of each pinnapple. Pour a little bit of pinnaple juice over everything. When this is done, cover the oven and let it sit under hot coals for 30 minutes. then take out and put in bowls and eat up! | | Taste test it a bit before serving, if the apples are still really hard, then let it sit longer. when you serve it, it should be a tad bit hard(thats the way I like em'!) |
| Hot dutch oven chicken | chicken cut up
2 cans cream of mushroom soup
1.5 cups rice
1/2 cup water
oil
garlic 2 cloves
1/4 t. hot sausce | | dutch oven | grill chicken in bottom of oven with oil
garlic until brown add rest of ingredients mix cover and cook 45min in hot coals | | 4lb chicken will feed 5 to 6 scouts |
| Vegetable Steak Stew | 1 can of soup starter
1 can of corn
1 bag of whole carrots. ( you will not need last two)
5 large Potatoes
1 can of peas
1 can of green beans
2 small round steaks.
1/2 Onion
| Large stew pot
Soup Spoon. | Follow instructions on soup starter
slice carrots and potatoes
Cut steaks into chunks
empty contents from cans and carrots and potatoes.
Boil until steak is done, potatoes and carrots are soft, stirring constantly. | Ingriedient amounts may differ with size of your group.
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click on the link to review more Dutch Oven Recipes.
Tinfoil Dinners Recipe Ingredients Hamburger Patty Potato (sliced) Baby Carrots Onions Spices Tinfoil
Cooking Instructions: Wrap 1 hamburger patty, 1 sliced potato, lots of baby carrots, part of a sliced onion and salt/pepper in heavy duty tinfoil. Place in the red hot coals of your campfire for about 30 minutes. Variation/Hints: These can be made ahead of time and kept in your freezer or cooler until you are ready to cook them. sometimes we use no name steaks instead of hamburger patties. You can also add whatever veggies and spices you like.
Omelette Delight Recipe Ingredients: - Powdered Eggs
- Ham pieces
- Cheese
- Onion diced
Cooking Instructions: Place eggs and all the ingredients in a foil bowl and place on coals for a few minutes. It will not take long for eggs to steam with the rest of the ingredients. Place the cooked mixture on a plate and serve with tortillas.
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