Backwoods Buffet Camping Cookbook

1. Backwoods BuffetCamping Cookbook Tried and true recipes from Troop 719

2. This is a breakfast that is easy for first year scouts. There is only a single pan to clean with this recipe and there is little or no grease involved at the campout. Ingredients: Eggs - 2.5 per scout Milk Orange juice sausage - get Owens sausage that is in a roll that is used for patties - enough for two patties per scout Flour tortillas - 2.5 per scout Grated cheese Picante sauce Three large zip lock bags with the zipper type closure. Oil for the pan two fry pans and at least one lid with pancake turner for stirring tin foil To prepare: First - before the campout, prepare all of the sausage at home by frying it in a fry pan on the stove. Drain the grease and put sausage in one of the zip lock bags and refrigerate. In the other two zip lock bags, put 1/4 tsp salt and 1/4 tsp pepper in each bag and store. In the morning, put eggs, sausage, milk and juice in cooler. Make sure it will stay cool at least until used. At the camp site on the morning of the meal: Break eggs and divide between two zip lock bags. Put in Tbsp milk in each bag. Knead the eggs until well mixed. (Make sure you close the zip lock - duh!!) Heat both fry pans after lining one with tin foil, the lined one on low. In the one on low, put the tortillas in with the lid for warming only. Put oil in the other pan and put on medium heat. Put mixed eggs in from one bag and stir constantly with pancake turner to keep from sticking. Put 1/2 sausage in eggs when they are half done and continue cooking and stirring until done. (Note - if the eggs stick to the bottom, do not scrape off, just keep stirring the unstuck eggs, this indicating that the heat is too high) Put finished eggs in tin foil on a plate and cover. Repeat for remaining eggs/sausage. Serving: Serve on the warm tortillas with two per scout. Put cheese in tinfoil plate and use on eggs with Picante sauce. Serve milk and juice also. Howison’s Eggs

3. Serves 10 4 pounds ground beef (cook at home) 2-14 1/2-ounce cans tomato diced 2-14 1/2-ounce cans pinto beans diced 2-14 1/2-ounce cans corn drained 2-14 1/2-ounce cans green beans drained 2-15 1/2-ounce cans potatoes whole, drained 2-15-ounce cans carrots cut, drained 2-14-ounce cans beef broth water dash salt dash black pepper crackers Home: Precook ground beef at home and cool. Place in zip lock bag and refrigerate At camp: In Dutch oven add cooked ground beef, all can goods drained, beef broth, salt and pepper. Add enough water to cover. Cook until heated (about 15-30 minutes) The longer it cooks the better (if time allowed cook 1 hour and add water when needed). Serve with crackers. Leo’s Savory Stew

4. Charcoal Oven Pizza Flatten dough (from pre-made pizza dough in rolled tube), top with pizza (or spaghetti) sauce, a couple slices of pepperoni and top with mozzarella cheese. Place in foil box oven (use about 8 charcoals). Bake until cheese is melted and pizza dough is cooked (about 15 minutes). Optional ingredients include: • chopped onions • sliced green pepper • sliced mushrooms

5. Serves 12 Ingredients: green peppers (4), onions (4), marinated beef and/or chicken tips (4 lbs total), fajita seasoning (2 packets), flour tortillas (large bag) large jar of taco sauce. Also, buy several packages of Instant Black Beans which can be cooked at the campsite by adding boiling water. Preparation: Heat several tablespoons of oil in a fry pan over medium heat for 1 minute. Add marinated meat tips. Cook for 4-5 minutes until no longer pink on the outside. Add sliced onion and sliced peppers. Cook, stirring frequently, for 1-2 minutes or until vegetables are crisp-tender and meat is not longer pink in the center. STIR in fajita seasoning mix for 2-3 minutes or until mixture is thickened. Serve with warmed flour tortillas. Chicken/Beef Fajitas w/Black Beans

6. Save juice of the peaches, fruit cocktail, and pineapple. Dissolve jello in hot juice. Add cream cheese. Mix well and add whipping cream and bananas. Add all of the canned fruit, then add 1 tsp. sugar and 1 cup of nuts. Serves 12 1 large can of peaches 1 large can fruit cocktail 1 small can of crushed pineapple 4 very ripe bananas 1 cup whipping cream 1- 8oz cream cheese 1 small bottle of cherries 1- 6oz orange Jell-O 1 tsp. sugar 1 cup crushed nuts Vrla’s Fruit Salad(handed down from many generations)

7. Delicious classic Dutch oven desert. There are two tricks: don't let the brown sugar brown, and plan ahead for how you're going to get the concoction upside down after it is baked. INGREDIENTS: 1/2 cup butter [or cooking oil as an option] 3/4 cup brown sugar 1 20-oz can sliced pineapple [or crushed pineapple, which provides a more uniform topping] 1/2 cup crushed pecans [found in small packages at grocery] 1 18-oz box yellow cake mix [and the cake mix recipe calls for eggs and cooking oil] Optional: 1 package pound cake mix. 1 6-oz can cherries [optional - adds color and taste to pineapple] 1 4-lb bag "instant" charcoal briquettes Fire up the briquettes. Oil sides of oven. Place butter and brown sugar in bottom of oven and mix thoroughly. [You may need to warm the butter first.] Thoroughly drain the pineapple [and cherries]. Mix in with the butter and sugar already in the oven. Sprinkle over the pecans. In a separate bowl mix the cake mix according to package directions. Pour this batter over the pineapple in the oven. Spread evenly but to not mix in. Ready to bake. Place oven on the coals: 5 under and 20 or so on top. Bake 30 - 40 minutes. Check in 15 to 20 minutes to see if the brown sugar is burning. If so, or if it looks like its about to, remove the underneath coals. Done when the clean/sharp knife test comes out clean. Now take the oven off coals, remove the lid, and let cool for 10 minutes. Get ready for your acrobatics. The best way to invert the cake [so the pineapple ends up on top] is to cut a piece of stiff cardboard into a round piece the size of the cake i.e., the size of the inside of the oven, with a little wiggle room. [Better cut the cardboard at home before the outing. A piece of thin plywood is even better.] Lay this on the cake that is still inside the oven, hold it in place, and invert the entire oven. The whole think should fall out. That's it. Brandt’s Upside-Down Cake

8. Cusimano’s Real Orange Cake Ingredients: Several fairly large orangesApproximately 2-3 box cake mixes and any ingredients needed to make the cake (usually oil, eggs, etc.) Directions: Hollow out large oranges. If cake recipe calls for water, use some of the juice from the oranges. Make cake batter according to package directions, fill each orange approximately 1/2 to 3/4 full. To bake, you can use any method to bake--Dutch oven, box oven or even wrap in foil and set in the coals. Usually takes about one hour depending on the temperature of the coals.

9. John’s Dutch Oven Brownies Ingredients: 2 Cake Mix Boxes (not brownie mix) 4 eggs, 1/2 Cup oil, water, bag of marshmallows Directions: Mix batter mix with other ingredients per box instructions. Pour into foil lined 12 inch Dutch Oven – place marshmallows on top. 15 coals on top and 9 on the bottom. Bake for about 45 minutes.

10. Anders’ Mexican Chicken Casserole • Directions • At Home: Cook chicken in water. Cool, shred and store in zip lock bag. • At Camp: Foil line a Dutch Oven. Soften corn tortillas 1 at a time in a warm skillet. Mix together soups and Rotel sauce. Tear up tortillas (use 3) to make a layer in the Dutch Oven. Sprinkle chicken over tortillas, cover with soup mixture and sprinkle with cheese. Create 2 other to tortilla, chicken, soup and cheese layers. Sprinkle top heavily with cheese. Place 8 colas on bottom and 16 coals on top. Cook for approximately 30 minutes until mixture is hot and bubbly. • Ingredients: • 1 pkg corn tortillas • 1 can cream of mushroom soup • 1 can cream of chicken soup • 1 can rotel tomato sauce • 2-3 cups of shredded cheese • 2 lbs boneless chicken breast