Breakfasts
North Woods Oatmeal
PREPARATION AT HOME: 1. Combine oats, sugar, salt, milk powder, and dried blueberries in a small ziplock bag 2. Carry granola bars separately.
PREPARATION ON THE TRAIL: 1. Add oat mix to 11/2 cups boiling water and stir. 2. Remove from heat and let stand for 5 minutes. Stir.
3. Crumble two granola bars and sprinkle on top before serving.
REQUIRED EQUIPMENT ON THE TRAIL: Cook pot
Ken Harbison, Rochester, New York Former Boy Scout and Master Tester for The Scout's Outdoor Cookbook Washington Trail Council
Best Oatmeal Ever!
"This recipe is so good, we even make it at home. It also helps us get over the winter slump when we can't get outdoors as often as we'd like because we're buried in snow. 'Be prepared' to share some once the other Scouts get a whiff."
PREPARATION AT HOME: 1. Combine all dry ingredients in a small ziplock bag.
PREPARATION ON THE TRAIL: I. Bring 1 cup water to a boil and add the oat mixture. Stir to eliminate clumps. 2. Remove from heat and allow oatmeal to rest for a few minutes for water to be absorbed and for oats to soften before serving. REQUIRED EQUIPMENT ON THE TRAIL: Cook pot
Rob Petz, Rockton, Illinois Scoutmaster Troop 619, Glacier's Edge Council Lunches
High Sierra Peanut Butter and Honey Roll-Ups
PREPARATION AT HOME: 1. Combine peanut butter and honey in a quart-size heavy-duty ziplock bag. 2. Carry tortilla separately.
PREPARATION ON THE TRAIL: 1. Cut a corner from the bottom of the ziplock bag and squirt contents into the tortilla.
2. Roll like a burrito before serving.
REQUIRED EQUIPMENT ON THE TRAIL: None
Tim Conners, Statesboro, Georgia Assistant Scoutmaster Troop 340, Coastal Empire Council
Christine Conners, Statesboro, Georgia committee Member and Merit Badge Counselor Dinners
Mediterranean Ramen
"Plain instant ramen gets boring quickly, but the noodle itself is quite versatile. I love Mediterranean flavors, and this idea came to me when I spotted pesto and dried sauce mixes at the store."
PREPARATION AT HOME: 1. Retain ramen noodles and pest° sauce in their original packaging.
2. Package cheese and pine nuts together in a small ziplock bag. 3. Carry olive oil and optional capers separately.
PREPARATION ON THE TRAIL: 1. Bring 2 cups water to a boil in a pot and add ramen noodles and optional capers tc rehydrate. Set aside ramen seasoning packets. They aren't used for this recipe. 2. Meanwhile, add oil to pesto envelope and stir to make a thin paste.
3. Once the noodles and optional capers have rehydrated, pour pesto mix on top of the noodles and stir to coat. 4. Sprinkle cheese and pine nuts over noodles and serve.
REQUIRED EQUIPMENT ON THE TRAIL: Cook pot
Curt "The Titanium Chef" White, Forks, Washington Committee Member Troop 1467, Chief Seattle Council
Backpacker's Tortellini
PREPARATION AT HOME: 1. Carry sauce and tortellini separately.
PREPARATION ON THE TRAIL: 1. Add sauce to 4 cups water in a pot and bring to a boil. 2. Add tortellini and continue boiling for about 10 minutes, or until the pasta softens.
REQUIRED EQUIPMENT ON THE TRAIL: Cook pot
Tim Conners, Statesboro, Georgia Assistant Scoutmaster Troop 340, Coastal Empire Council
Christine Conners, Statesboro, Georgia Committee Member and Merit Badge Counselor Ramen Italia
"Because ramen is designed to be rapidly rehydrated, it can be used to make a quick spaghetti dish that saves backpackers' time, fuel, and water."
PREPARATION AT HOME: 1. Pack ramen noodles and pizza sauce for the trail in their original packaging.
2. Combine any optional seasonings in a ziplock bag or seasoning container.
PREPARATION ON THE TRAIL: 1. In a pot, bring water to a boil and add ramen noodles. Discard the seasoning packet; it isn't used with this recipe. 2. Return water to a boil then continue to cook until noodles are tender. This won't take long. 3. Remove pot from heat and drain any remaining water. 4. Add BoboIi sauce and any optional ingredients then stir well. Buon appetite
REQUIRED EQUIPMENT ON THE TRAIL: Cook pot
Curt"The Titanium Chef" White, Forks, Washington Committee Member Troop 1467, chief Seattle council
Thanksgiving on the Trail
PREPARATION AT HOME: 1. Combine potato flakes, powdered milk, stuffing mix, and Craisins in a quart-size ziplock bag. 2. Carry can of chicken and olive oil separately.
PREPARATION ON THE TRAIL: 1. Heat 2 cups water to a boil and add olive oil. Remove from heat.
2. Add the dry ingredients to the pot and stir well. 3. Add chicken with juice, stir, and serve while hot.
REQUIRED EQUIPMENT ON THE TRAIL: Cook pot and a Can opener
Chad Kinsey, Mount Airy, Georgia Den Leader Pack 24, Northeast Georgia council Backwoods Pizza
"This is a favorite with our Scouts, and it's so simple to do. They always choose pizza over the freeze-dried meals."
PREPARATION AT HOME: 1. Carry tortillas, pizza sauce packet, pepperoni, packaged cheese sticks, and oil separately.
PREPARATION ON THE TRAIL: 1. Tear cheese into strings. 2. Pour oil in pan and warm over low heat.
3. For each pizza, add 1 tortilla to the pan and about A of sauce and optional toppings followed by cheese strings from one of the sticks of cheese.
4. Cover with a second tortilla and fry "pizza" on each side until cheese melts.
REQUIRED EQUIPMENT ON THE TRAIL: Skillet and Spatula
Judy Gratsch, Grand Blanc, Michigan Assistant Scoutmaster Troop 176, Tall Pine Council Snacks and Desserts Shake It! Pudding
PREPARATION AT HOME: 1. In a quart-size heavy-duty ziplock bag, combine pudding mix and milk powder. 2. Carry optional toppings separately.
PREPARATION ON THE TRAIL: 1. Pour 2 cups cold water into pudding bag. Seal tightly and knead to break up the clumps. 2. Shake pudding bag for about 5 minutes or until the pudding congeals. 3. Serve with optional toppings.
REQUIRED EQUIPMENT ON THE TRAIL: None
Tim Conners, Statesboro, Georgia Assistant Scoutmaster Troop 340, Coastal Empire Council
Christine Conners, Statesboro, Georgia Committee Member and Merit Badge Counselor Troop 340, Coastal Empire Council
S'mores Gorp
PREPARATION AT HOME: 1. Combine all ingredients in a large bowl. 2. Subdivide into ziplock bags as required for your trip length and group size.
REQUIRED EQUIPMENT ON THE TRAIL: None
Tracy Tuttle, Boise, Idaho Den Leader Pack 97, Ore-Ida Counci
Muir Woods Apple Crisp "Climb the Mountains and get their good tidings." —John Muir
PREPARATION AT HOME: 1. In a quart-size ziplock bag, combine brown sugar oats, and cinnamon.
2. Retain apples in their original packaging and carry separately.
PREPARATION ON THE TRAIL: 1, Place apples in 3/4 cup of water and boil until they become tender. The apples should absorb most of the water. 2. Add oat mix to the apples in the pot and stir.
REQUIRED EQUIPMENT ON THE TRAIL: Cook pot
Tim Conners, Statesboro, Georgia Assistant Scoutmaster Troop 340, Coastal Empire Council
Christine Conners, Statesboro, Georgia Committee Member and Merit Badge Counselor Troop 340, Coastal Empire Council