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WAGGGS-L |
| Breakfast | Lunch | Snacks | Appetizers | Salad | Supper | Vegetables | Bread | Dessert | Drinks |
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| Bags of Gold | |||
| Preparation Method: | Wood fire or bed of charcoals | ||
| Serves: | |||
| Non-Food Items Needed: | Large saucepan or dutch oven Spoon or ladle |
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| Food Items Needed: | Canned biscuits (at least 2 - 3 biscuits/girl) Tomato Soup Grated Cheese |
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| At Home Prep: | |||
| In Camp Prep / Cooking Instructions: | Open cans of biscuits and break each one into fourths. Then roll each fourth into a ball. Punch a depression in the ball and add the grated cheese, seal closed. Heat tomato soup until boiling. Add the biscuit balls into the tomato soup (watch for girls trying to drop them from high up...they will get burned with the soup). Add the remaining grated cheese directly into the soup. The biscuits will eventually puff up and rise to the top of the soup. They will not fully bake. Once they have puffed up, risen and have cooked for a while, serve hot (it is your discretion as to how long they cook). Finally..Enjoy! |
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| Serving Suggestions: | |||
| Comments: | If you are adding extra fillers to the soup, add them after the biscuits have mostly all puffed up. You may not be able to add all of your biscuits at one time (depending on how many you have to add). If you are just using this to supplement a lunch of sandwiches or something then these are the total ingredients needed... If not, I suggest browning ground beef and perhaps adding some canned corn to make it more hearty of a meal. |
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| Contributed by: | Laura Ree Bluebonnet Girl Scout Council College Station , TX |
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| Cheese Quesadilla | |||
| Preparation Method: | stove or campfire coals | ||
| Serves: | serves one; may be expanded | ||
| Non-Food Items Needed: | flat bottomed pan spatula |
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| Food Items Needed: | 1 flour tortilla 3 T grated cheddar cheese 2 T chopped ripe olives |
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| At Home Prep: | Grate cheese, pack in plastic bag | ||
| In Camp Prep / Cooking Instructions: | Sprinkle cheese and olives on tortilla. Heat in pan over medium heat until melted. Fold in half. | ||
| Serving Suggestions: | Eat carefully; they stay hot! With a fruit, this is a quick lunch with very little clean up. | ||
| Comments: | |||
| Contributed by: | Deb |
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| Copper Pennies | |||
| Preparation Method: | fire, stove or charcoal | ||
| Serves: | quantities are given per girl | ||
| Non-Food Items Needed: | large pot dish soap large serving spoon bowls spoons |
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| Food Items Needed: | 1-2 hot dogs per girl 1 large serving of either baked beans or tomato soup per girl |
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| At Home Prep: | none | ||
| In Camp Prep/ Cooking Instructions: |
Soap only outside of large pot for easier cleaning. Open cans of soup or beans and pour into pot. Slice hot dogs into "pennies" and add to pot. Heat, stirring until hot. |
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| Serving Suggestions: | Each girl can easily serve herself, right from the pot with large serving spoon and using a small bowl and spoon. | ||
| Comments: | This is very quick and easy if you're short on time. Although I have used this recipe, I was reminded of it by an article in our Oakland Press. Published in the fall of 1996, Mary Bauer of Clarkston, Michigan wrote in to recommend this recipe, which is from an old Junior Girl Scout Handbook. |
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| Contributed by: | Cheryl Levitt (A-5)(G-5) Neighborhood Service Unit Director Michigan Metro Girl Scout Council |
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| Ed's Rice and Chicken | |||
| Preparation Method: | No Cook Recipe | ||
| Serves: | 3-4 (easily increased to feed more) | ||
| Non-Food Items Needed: | bowl | ||
| Food Items Needed: | 2 cups cooked rice 1/2 cooked chicken - cooked, boned and cubed 1 jar salsa sauce (Ed likes Chi-Chi's® brand) 1 large bag plain tortilla chips |
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| At Home Prep: | Cook rice, cool and pack in a zip-lock bag or covered bowl Cook chicken, cool and cut up, pack in a zip-lock bag or covered bowl and freeze to insure freshness. |
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| In Camp Prep / Cooking Instructions: | Mix all together well and serve cold with tortilla chips for scooping. | ||
| Serving Suggestions: | |||
| Comments: | Great fast to fix lunch! | ||
| Contributed by: | Donna Haggerty Cadette & Senior group 3033 Girl Scouts of Genesee Valley, Inc. Arcade, western New York State, USA |
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| English Muffin Pizza | |||
| Preparation Method: | Box Oven | ||
| Serves: | 20 | ||
| Non-Food Items Needed: | Box Oven large spoon |
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| Food Items Needed: | 3 dozen English Muffins 1 large jar (16 oz.) pizza sauce (you could make your own) 2 lbs shredded mozzarella cheese (we mixed in some cheddar we had left over too.) sliced olives |
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| At Home Prep: | Grate mozzarella cheese | ||
| In Camp Prep/ Cooking Instructions: |
Separate muffin halves. Spoon pizza sauce onto each Sprinkle with grated cheese Sprinkle with sliced olives Place on baking sheet in box oven. Box oven should be at 425 degrees (We use 12 charcoal briquettes) Takes about 10 minutes to melt cheese. |
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| Serving Suggestions: | Serve while hot! | ||
| Comments: | Lisa Miranda Jr Troop 1457 |
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| Friendship Soup | |||
| Preparation Method: | fire or stove | ||
| Serves: | As many as you need | ||
| Non-Food Items Needed: | Large cooking pot ladle can opener |
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| Food Items Needed: | 1 can of soup per girl Orange Juice (optional) |
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| At Home Prep: | |||
| In Camp Prep / Cooking Instructions: | Combine all the cans of soup adding water per directions of individual cans. Adding orange juice in place of some of the water can give it a tasty zing. Place the filled large pot over stove or fire, stir occasionally, heat until the mixture is heated through. |
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| Serving Suggestions: | |||
| Comments: | Each Girl Scout brings a can of her favorite soup. Some people think it is better if you don't use cream soups. Now the story that goes with this. I first had this on a winter camp out (in Oklahoma) when I was in 5th grade. At the time, I didn't like any kind of soup. So knowing I wouldn't eat it and being a little imp, I brought what I thought would be the yuckiest soup ever, cream of mushroom. Much to my surprise everyone loved it anyway and couldn't believe I wouldn't try it. |
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| Contributed by: | Sara Crawley Leader, Junior Troop 500 Service Unit Manager Western Mass GS Council First Class 1975, Sooner Council |
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| Greek Lunch | |||
| Preparation Method: | No cooking | ||
| Serves: | 1 | ||
| Non-Food Items Needed: | None | ||
| Food Items Needed: | 1 tomato (or large part thereof) 1/3 - 1/2 of a cucumber 1 3" X 3" X 3/4" piece of feta cheese 1 slice of french/italian type bread |
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| At Home Prep: | Layer other ingredients on bread | ||
| In Camp Prep/ Cooking Instructions: |
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| Serving Suggestions: | Filling and fresh. When I was at an international camp in Greece, this was a very common lunch. My husband, who terribly dislikes cheese, cukes, and tomatoes, would have had a hard time, but I loved it. |
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| Comments: | Clare Zimmermann |
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| Gypsy Gumbo | |||
| Preparation Method: | Wood fire | ||
| Serves: | 20 | ||
| Non-Food Items Needed: | Cast Iron Dutch Oven with lid large spoon to stir with Knife to chop vegetables and cheese Hot pads |
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| Food Items Needed: | 1/2 green pepper, chopped 4 lbs. hamburger 6 cans vegetable soup 2 onions, chopped 1 cup water 1/2 lb. cheese, in chunks (sharp or medium cheddar) Fritos or other brand corn chips ( could also use chow mein noodles or cooked rice). |
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| At Home Prep: | None | ||
| In Camp Prep / Cooking Instructions: | Start fire. Brown hamburger well, add onions and green pepper. Cover and cook until vegetables are tender. Add soup and water, cover and cook 19 minutes longer, drop in cheese chunks. |
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| Serving Suggestions: | When cheese starts to melt, serve on Fritos. | ||
| Comments: | |||
| Contributed by: | Ginger Schneider "Sundance" GSC of River Trails Junior Troop 523 Lewiston, Mn. |
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| HAMBURGER ON A STICK | |||
| Preparation Method: | Stick | ||
| Serves: | 4 people | ||
| Non-Food Items Needed: | 1 non-poisonous stick or 3/4 inch dowel rod per person heavy duty foil mixing bowl spoon measuring spoon |
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| Food Items Needed: | 1 pound of hamburger 1 egg, beaten 2 tsp dried onion salt and pepper to taste 1 hot dog bun per person slice of cheddar cheese, cut length wise (optional) pickle spear (optional) mustard and ketchup |
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| At Home Prep: | none | ||
| In Camp Prep / Cooking Instructions: | In a bowl, beat the egg. Add hamburger and onion. Mix well. Cover the end of your water soaked stick / dowel rod with foil. Mold 1/4 of the mixture around the end of the stick. Be careful not to make it too thick. (should be the length of the hot dog bun) Wrap heavy duty foil up and over the hamburger. Fold in the sides and crimp closely along the top of the stick. (after wrapping it will resemble a shovel) Cook over embers for 10-15 minutes or until done. | ||
| Serving Suggestions: | Remove from stick and place on a hot dog bun. Stuff the hole with pickle, cheese, mustard and ketchup. | ||
| Comments: | Soak your sticks in a deep bucket of water about 30 minutes before use. This will help prevent them from catching fire. Make sure your foil is folded tightly to avoid grease from escaping and catching fire. |
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| Contributed by: | Brenda Wildish |
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| Hobo Pie | |||
| Preparation Method: | fire or charcoal | ||
| Serves: | 1-2 pies per girl | ||
| Non-Food Items Needed: | Hobo Pie Maker | ||
| Food Items Needed: | 2 slices of bread, any kind The rest is up to you! 1 slice of cheese, lunch meat, tomato, etc. | ||
| At Home Prep: | None | ||
| In Camp Prep/ Cooking Instructions: |
Open pie maker and build sandwich on one side of cooker. Outside of bread may be covered in butter, oleo or cooking spray. Some cookers have non-stick coating so this isn't always needed. Use small amounts, because excess will leak out the sides and burn off anyway. Bring the handles of the cooker together and clamp closed. Lay cooker in coals for few minutes, turning 2-3 times. |
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| Serving Suggestions: | Carefully open pie cooker and check to see if bread is done the way you want it. Use two oven mitts to transfer pie from cooker to your plate. Cookers should cool slightly before reuse. | ||
| Comments: | 4 to 8 cookers is usually enough for most size troops or groups. More than this at a time can be unsafe. Younger girls will take longer to build their sandwich, so one patrol can cook while the next patrol prepares theirs. Although I have used this recipe, I was reminded of it by an article in our Oakland Press. Published in the fall of 1996, Mary Bauer of Clarkston, Michigan wrote in to recommend this recipe, which is from an old Junior Girl Scout Handbook. |
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| Comments: | Cheryl Levitt (A-5)(G-5) Neighborhood Service Unit Director Michigan Metro Girl Scout Council |
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| Hot Dogs in a Solar Cooker | |||
| Preparation Method: | Individual solar cookers | ||
| Serves: | 1 | ||
| Non-Food Items Needed: | Solar Cooker Oven bag silverware for dishing out the fixings |
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| Food Items Needed: | Hot Dog Hot Dog Bun fixings you might like |
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| At Home Prep: | Make the Pringles can solar cooker. | ||
| In Camp Prep / Cooking Instructions: | Make sure you have an open area to allow direct sunlight Place hot dog on skewer, and set cooker in sunlight. Leave there until hot. | ||
| Serving Suggestions: | Put on bun add condiments and enjoy | ||
| Comments: | There is too much heat loss to do this on a cold yet sunny day. You can wrap can with an insulator such as a couple of the kind that you put a canned drink in to help prevent heat loss. Just slit the can insulator and slide around the Pringles' can. I found this Pringles can solar cooker on the web someplace and thought it was so neat that I couldn't wait to try it and sure enough it worked. Went camping and was to show the girls. The temps dropped way down so that it did not work well. That is when I thought about adding the insulation to keep the heat from dissipating so quickly. They are fun quick and easy to use if the sun is shining. | ||
| Comments: | Laurie Schultz Brownie Troop 145 Tarheel Triad GSC |
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| Milk Carton Hot Dogs | |||
| Preparation Method: | Milk Carton! | ||
| Serves: | 1 per carton | ||
| Non-Food Items Needed: | Quart or Half Gallon Cardboard Milk Carton Aluminum Foil Tongs or Potholder Matches |
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| Food Items Needed: | 1 Hot Dog 1 Hot Dog Bun |
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| At Home Prep: | |||
| In Camp Prep / Cooking Instructions: | Place 1 uncooked hot dog into a hot dog roll. Roll up in aluminum foil. Place wrapped hot dog into the milk carton. Carefully light the top of the carton with a match so that the entire top of the carton is burning. Put the carton inside your fire circle and wait until the carton is totally burned up. |
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| Serving Suggestions: | Using the tongs or potholder, place hot dog onto a plate. Unwrap carefully (the foil will still be hot). Add condiments and enjoy! Your hot dog will be cooked and your bun will be lightly toasted. If cooking more than one be sure to leave about 6 inches between your cartons or else the bun will be burnt. | ||
| Comments: | Great for lunch because you can have a cooked meal without having to start a fire or stove (and there's no clean up!) | ||
| Contributed by: | Brenda Cadette Troop 1804, SUM 23-9, Laurel, MD GSCNC |
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| Milk Carton Hot Dog II (Hot Dog in a Milk Carton) | |||
| Preparation Method: | Campfire | ||
| Serves: | Individual Servings | ||
| Non-Food Items Needed: | 1 empty paper milk carton (1-qt or 1/2 gallon size) Heavy Duty Aluminum foil Match |
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| Food Items Needed: | 1 Raw Hot Dog 1 Bun Condiments (ketchup, mustard, relish, etc.) |
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| At Home Prep: | None | ||
| In Camp Prep/ Cooking Instructions: |
Place raw hot dog in bun. Wrap well in heavy duty aluminum foil. Place in paper milk carton (if using 1/2 gallon, you can put 2 foil-wrapped hot dogs in the carton). Light the top of the milk carton. By the time the carton burns to the bottom (the wax coating helps it burn easily), your hot dog is cooked and your bun is toasted! It really works! | ||
| Serving Suggestions: | |||
| Comments: | |||
| Contributed by: | Lisa M Junior Troop Leader Troop Camper luvs2dance@hotmail.com |
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| Personal Pita Pocket Pizza | |||
| Preparation Method: | fire (wood or charcoal) | ||
| Serves: | 4 | ||
| Non-Food Items Needed: | foil | ||
| Food Items Needed: | 4 pieces of pita bread 2 cups pizza sauce 2 cups shredded Mozzarella cheese toppings as desired (sausage, hamburger, mushrooms, olives, pepperoni, etc.) |
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| At Home Prep: | If desired you can cook any of the meat toppings at home | ||
| In Camp Prep / Cooking Instructions: | Start fire and let burn down to coals if meat toppings haven't been pre cooked at home they can be cooked over fire. Cut open the pita bread along the sides, leaving one side together. Spread one side (bottom) of pita bread with 1/2 cup of pizza sauce. Top with desired toppings, then 1/2 cup cheese. Close pita bread. Wrap complete pizza in foil. Cook over coals for 15 to 30 minutes. |
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| Serving Suggestions: | Serve out of foil - no dishes!! (well, some girls INSIST on using a fork, but most are willing to just use their fingers once the pizzas have cooled down a little.) | ||
| Comments: | Our girls like these because there is no clean-up and each gets to add the toppings THEY like. | ||
| Contributed by: | Maureen Pimley NorCenTex GSC Wichita Falls, TX |
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| Pizza Bubble Bread | |||
| Preparation Method: | Box Oven | ||
| Serves: | 4 | ||
| Non-Food Items Needed: | Charcoal Box Oven |
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| Food Items Needed: | canned biscuit dough (like Pillsbury) 1 small can pizza sauce mozzarella cheese (shredded) sliced pepperoni 1/4 teaspoon italian seasoning oil |
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| At Home Prep: | |||
| In Camp Prep/ Cooking Instructions: |
heat coals for box oven 1 briquette = approximately 50 degrees oil cake pan separate biscuits and place evenly in cake pan. Pour sauce over biscuits, sprinkle cheese evenly over all. Place the pepperoni slices on top. Sprinkle with the italian seasoning. Bake at 350 degrees for about 10-15 minutes until cheese is melted and dough has set up. |
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| Serving Suggestions: | |||
| Comments: | add/substitute other toppings like: onions, mushrooms, black olives, etc. | ||
| Contributed by: | Roberta & Jessica Troop 1576 |
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| Pocket Stew | |||
| Preparation Method: | fire | ||
| Serves: | 1 | ||
| Non-Food Items Needed: | aluminum foil paper towel |
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| Food Items Needed: | meat* (hamburger, ground turkey, or a mix,) 1/4 to 1/2 pound 1 carrot, sliced 1 potato, sliced 1 stick of celery, sliced (optional) salt and pepper to taste |
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| At Home Prep: | Make a hamburger patty and place in foil. Surround with sliced carrots and potato and celery. Salt and pepper. Seal the foil. Tear off another piece the same size and, with a piece of wet paper towel in the middle, cover the dinner again. | ||
| In Camp Prep / Cooking Instructions: | Heat over coals, about 10-15 minutes. | ||
| Serving Suggestions: | Open foil and eat. | ||
| Comments: | This is the first meal I cooked as a Girl Scout ___ years ago. You can do the work at home and bring it to camp, which makes it easy. | ||
| Contributed by: | Mary Ann McKenney Junior Troop 4609 Marietta, GA Northwest Georgia |
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| Tacos in a Bag | |||
| Preparation Method: | fire | ||
| Serves: | adjustable (I have given you the amounts for 7) | ||
| Non-Food Items Needed: | pot (for meat) bowls for other items |
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| Food Items Needed: | individual bags of Doritos (7) meat* (hamburger, ground turkey, or a mix, browned with taco seasoning at home) (1 pound meat, 1 packet taco seasoning) toppings:shredded lettuce (1/4 head) shredded cheese (2 pounds) tomatoes (2 or 3 chopped) taco sauce (1 jar) sour cream (8 oz) Optional: 1 large bag of Doritos in addition You will need 1 lb of meat per 7 people, and one bag per person (If they want seconds, you can have a big bag to refill from) |
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| At Home Prep: | A day or so before your trip, brown the meat, drain it, and add the taco seasoning. You might want to add sliced onions to the browning meat. Bag the meat in freezer bags and freeze. (This will help keep your other food cold since this is your last meal.) |
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| In Camp Prep / Cooking Instructions: | Chop tomatoes and shred lettuce into bowls. (If you buy pre-shredded cheese, you won't have to shred cheese at this time.) Reheat the meat mixture over a small fire. |
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| Serving Suggestions: | You open the Dorito bags carefully and crush the Doritos in the bag. This is your dish, so be careful with it. Add the meat and toppings and eat out of the bag. If you need refills, add Doritos to your bag, crush and continue. | ||
| Comments: | When you are done, you throw away the bag, and you only have to wash your fork and whatever serving containers you have (I take them home dirty, as I have already packed the wash tubs, so we use my forks). This is our favorite 'last meal' at camp as there is minimum cleanup, it doesn't take long, and we can pack our cars with the majority of our stuff before lunch. |
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| Contributed by: | Mary Ann McKenney Junior Troop 4609 Marietta, GA Northwest Georgia |
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| Witches Brew | |||
| Preparation Method: | Stove or fire | ||
| Serves: | Depends on how many girls you have my troop had extra left over | ||
| Non-Food Items Needed: | Each girl brings a can of any kind of Campbell's soup. Water if condensed soup ( Remember to add a can for each soup poured in pot) |
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| Food Items Needed: | |||
| At Home Prep: | |||
| In Camp Prep/ Cooking Instructions: |
Put each can in a big pot. Add a can of water for each can of condensed soup added. Let simmer on fire or stove until hot. | ||
| Serving Suggestions: | In a bowl. Use crackers if you chose. | ||
| Comments: | Fast and easy. For those who want a warm up during winter camping. | ||
| Contributed by: | Schiller Park Junior troop 4269 |
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| © 1997 - 2004 Merrill E. Grayson All rights reserved |