CAMPING LINKS:



Cindy, another scout leader, sent us these tips when we were set to go on our first camping trip. Now remember, we stayed in a lodge - not in tents:


1. It can be up to 20 degrees cooler in the mountains especially at night. Practice with the girls and talk with the parents about dressing in layers, do an activity where the girls race to dress in the layered clothes, pack an extra sweatshirt or two for the girl who forgets, bring an extra blanket, talk about proper sleeping (not slumber) bags.

2. You will see bugs, spiders,chipmunks, maybe even a black snake or a field mouse-be sure the girls are prepared for this and parents understand that the girls will get dirty.

3. Be prepared for homesickness-pack a special cuddly or stuffed animal to
give to the girl who cant get to sleep.

4. Be sure all girls pack rain gear-rain showers in the mountains can be hard
to predict and come up quickly.

5. Bring light sticks-these work great for girls who suddenly realize they are scared of the dark!

6. I usually plan for girls to be driven home. Then the co-leader and I can give a little time to our own girls who have to be part of the group on the camping trip and need some mommy time. We do the cozy for late lunch/ early dinner, go swimming if there's a lake nearby, or visit antique shops - whatever is available in the area.

From Scouting Links Newsletter (see Service Projects Page for link):
(These recipes are from the "Cooking Out-of-Doors" GS cookbook (copyright 1960)/submitted by Lee W.)

Each recipe serves 12, unless otherwise indicated. Toasting, Broiling, Planking

**Bread Twisters or Doughboys**

6 cups flour
1/4 cup baking powder
1 teaspoon salt
2 or 3 cups water (to desired consistency)
1/4 cup shortening or 6 cups of biscuit mix and water.
Mix dough, pinch off small portion, and mold into a long patty. Wrap it around the end of a stick in a spiral twist. Knead cracks together and bake over hot coals (about 20 minutes).Variations Bacon Twisters: Cook bacon, which is twisted around end of stick. Cover with dough and bake. Eat as bacon sandwich. Hamburger Twisters: Cook hamburger on end of stick until it is golden brown. Cover with dough and bake. Eat as sandwich. Jam or Jelly Twisters: Cook a bread twister, slip it off the stick, and fill the hole with butter and jam or jelly. Be sure that the dough covers the end of the stick so there will be a closed end to the twister.

Cheese and Raisin Twisters: Cook a bread twister, slip it off the stick, and fill the hole with rains and diced American cheese or cottage cheese.

**Angels on Horseback**

24 slices bacon
24 1-inch squares of American cheese
24 buns or rolls
Wrap a square of cheese in a thin slice of bacon. Pierce with a stick so it hold bacon securely and broil over the coals, turning in order to keep cheese from dripping into fire. Have roll ready to make sandwich as soon as bacon is ready.

** Snow Bread **

6 cups flour
2 tablespoons cold shortening
1 1/2 tablespoon salt
18 cups light, fresh snow
Thoroughly mix flour, shortening, and salt, but be sure they are very cold. This is essential, since the whole success of the operation depends upon cod, outdoor temperature. Put the ingredients together in a well-greased, cold baking pan and then add approximately 18 cups of light, fresh snow. Chop and mix with a spoon or paddle until it is a crumbly mass. Press down into the baking pan and bake in a hot reflector oven about 1/2 hour. The air in the snow takes the place of baking powder.

** Snow Corn Bread **
After a fall of light, feathery snow, superior corn bread may be made by stirring together:
1 quart cornmeal
1/2 teaspoon soda
1 teaspoon salt
1 tablespoon shortening
1 quart fresh, light snow
Mix all ingredients except snow. In a cool place where the snow has not melted, scoop up 1 quart of light snow and combine in mixture. The snow has the same leavening effects as eggs. Bake in a reflector oven about 45 minutes.

Each recipe serves 12, unless otherwise indicated

Kettle and Skillet Cooking
** Jungle Stew **2 pounds hamburger or 4 cups left-over meat
2 onions
1/4 cup fat
1 cup macaroni (uncooked)
3 – 15 ounce cans cooked kidney beans
Salt, pepper
2 – 1lb., 3oz) cans tomatoes (5 cups)Brown onions and met in fat in a skillet. Boil macaroni until tender and drain. Combine all ingredients and simmer for 20 minutes.** Pocket Stew **Each person brings a vegetable or some bouillon cubes.
4 raw potatoes
1 stalk celery
3 handfuls green lima beans
4 raw carrots
1 wedge of cabbage
Onions optional
6 or 8 bouillon cubes
Seasoning: Put 1 cup of water for each person into a kettle and place it on the fire. Bouillon cubes are dropped into the kettle. While waiting for the water to boil, each hiker peels and prepares her own vegetables. When the water is boiling, each cuts up her vegetable into the kettle. When seasoning, remember that bouillon cubes are salty. The stew is done after about 30 minutes of boiling.

** Gypsy Stew **
2 onions
5 tablespoon fat
2 eggs
2 pounds chopped ham
2 cups cooked rice
Flour
Salt, pepper
2 – 10 1/2 ounce cans concentrated vegetable soup, undiluted
Dice onions and fry in fat until brown. Mix ham and rice into well-beaten eggs. Form into very small balls. Flour each ball and cook in fat until done. Add salt and pepper to taste while meat and rice balls are cooking. When almost done, pour vegetable soup over them. Cover and heat thoroughly.

** Awesome Campfire Fajitas (submitted by Dorothy Paris, Troop 298)
**2-1/2 pounds round steak
2 TBS butter
1 onion -chopped
1 green pepper - seeded and chopped
1 red pepper - seeded and chopped
1 bottle Lawry's Tequila Lime marinade
Tortillas
Slice steak across the grain into long thin pieces (1/2" by 4" by 1/8") . Place in marinade for 30 minutes or so while you get fire going. Brown onions and peppers in 2 TBS butter and remove from pan. Cook steak in Dutch Oven without lid or in deep frying pan. When liquid has cooked down and steak is almost done (20 - 30 minutes?) add onions and green peppers.
Cook for 5 - 10 minutes more. Wrap tortillas in double thickness of foil and place over or very near fire to warm. Eat and enjoy! Leftovers, if there are any, make great breakfast burritos when combined with scrambled eggs and some cheese in a tortilla.

** Molly's Dutch Oven Chicken & Pasta (submitted by Dorothy Paris - Troop 298) **
8-12 chicken thighs and/or drumsticks
1 28 ounce can diced tomatoes
1/2 jar mild salsa
1/4 to 1/2 onion - chopped
pepper and salt to taste
1 package egg noodles
Combine all ingredients except noodles in Dutch Oven. Place 8 coals underneath and 12 coals on lid. Cook for 45 minutes, turning lid 1/4 turn clockwise and pot 1/4 turn counter-clockwise every 15 minutes. Toss noodles into pot and stir, (or cook noodles separately). Remove pot from bottom coals and let sit for 15 more minutes. Serves 6-12 depending on how
much chicken your girls eat.

See this link for more recipes:

Campfire Recipes (Total of 36 recipes currently online) <--
http://www.scoutinglinks.com/campfire/index.html



DISCLAIMER: THIS WEB SITE IS NOT COUNCIL-APPROVED AND ALL CONTENT & LINKS ARE SOLELY MY RESPONSIBILITY.


Return To Home Page

Electronic mail address
Jean Johnson