TROOP 544 COOKING

A WOOD BADGE EXPERIMENT IN BETTER TROOP COOKING

Craig Britt Assistant Scoutmaster Troop 544 Shady Grove United Methodist Church Mechanicsville, VA Robert E. Lee Council, BSA

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Philmont Grace

For food, for raiment For life, for opportunity For friendship and fellowship We thank thee, O Lord

"Cooks are not found wandering in the woods. Nor do Scouts fry an egg on the first try. Guide them, teach them, but don't do everything for them."

Ed Bailey, Denver Area Council, Centennial District

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No Boy Scout ever starved to death on a weekend campout." Roger Morris, Scouter

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INTRODUCTION

The purpose and reason for creating this cookbook for Troop 544 is twofold.

First, having witnessed the same food being cooked by our patrols on campout after campout, it became clear that change was in order. That being said, it was quite clear that, if change were to occur, an outside influence and much instruction in the art of planning better menus and cooking better foods were needed. Thus, the idea of a troop cookbook issued to each of the patrols was born. Along with the book, cooking classes and an increased emphasis on better cooking within the troop were initiated.

The second reason for this book is the fulfillment of a Ticket Item of the author’s Wood Badge Ticket. Having already seen the needs mentioned above, it was obvious that a focus on cooking and improving the boy’s skills would benefit the troop in many ways.

Most of the information contained in this book comes from research done on the Internet in general and particularly at macscouter.com. Acknowledgement is given to three particular sources found at this site:

• “The Dutch Oven Cookbook” by Mike Audleman • “The Geezer Cookbook” by Dwayne Pritchett • “A Taste of Troop 928” by Richard Welch, SM T928, BSA Sam Houston Area Council

Other sources of information came from the Boy Scout Handbook, Boy Scout Field Book, BSA Cooking Merit Badge Pamphlet, and from friends and members of Troop 544.

A special thanks to Everett Winn not only for his help with recipes, cooking techniques, and tips, but mainly for his inspiration and example as a friend and SCOUTER.

Craig Britt Assistant Scoutmaster Troop 544 Mechanicsville, VA R. E. Lee Council, BSA

Troop 544 Cook Book Page 5

TABLE OF CONTENTS INFORMATION 13 Can Sizes 14 Substitutions and Equivalents 15 Menu Sheet 16 Shopping Lists 17 Trail Meals: 21 Car Camping Suggestions 23 One Pot Dinners 24 Philmont Trail Menus 26 Cooking with Coals 28 Dutch Oven Cooking 29 Storage Times 32 Sample Meal Evaluation Sheet 34 Food Safety 36 DRINKS 43 Home Brew Power Drink 43 Swamp Water 43 Hot Spiced Cider 43 Trail Shake 44 APPETIZERS & MISCELLANEOUS 45 Tucker Cheese 45 Black Jack BBQ Sauce 45 St. Louis BBQ Sauce 46 Three Tomato Salsa 46 Honey Mustard Dip 46 Quesadillas 47 Outdoor Geezer’s Chili Cheese Dip 47 Trail Peak Trail Mix 47 Fruity GORP 48 Mixed GORP 48 Mac GORP 48

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Cheesy Chili Success 48 Nachos 49 Microwave Beef Jerky 49 Chicken Quesa dias 50 BREAKFAST 51 Omelet in a Bag 51 Eggs Richmond 51 Down on the Farm Breakfast 52 Hobo Breakfast Treat 52 Peanut Butter French Toast 52 Fried Doughnuts 53 Aluminum Eggs 53 Mineshaft Pig 53 Crescent Rolls on a Stick 53 Ranch House Potatoes 54 Eggs MacSanches 54 True Grits 54 Cinnamon French Toast 55 Breakfast Casserole 55 Sausage, Cheese and Egg Casserole 56 Mountain Man Breakfast 57 Biscuits & Gravy 57 Breakfast Pizza 58 SOUPS, SALADS, & SANDWICHES 59 tomato and cucumber salad 59 All American Sandwiches 59 Bear of a Sandwich 60 Philly Cheese Stake Sandwich 60 Geezer Soup 61 Beef Vegetable Soup 61 Beefy Potato Soup 62 Twice Baked Camp Potatoes 62 Parmesan Potato Topper 62

Troop 544 Cook Book Page 8 Patrol Chili 63 Venison Chili 63 Inch and a Half Hose Chili 64 Ozark Mountain Chili 65 Mellow Chili 66 LUNCH & DINNER 67 Garlic Italian Bread Dutch Oven Dinner 67 Chicken & Ham Bake 67 Easy Chicken Casserole 68 Geezer Chicken Oriental 68 Tenderfoot Chicken Casserole 68 Chicken Pot Pie 69 Chicken Tetrazzini 70 Chicken Stew 70 First Class Grilled Steak 71 Two Stew for a Crew 71 Dutch Oven Pizza 71 Flank Steak Teriyaki 72 Geezer Taco Pie 72 Dutch Oven Delight 73 Red Beans and Rice with Smoked Sausage 73 Fettuccine Alfredo with Chicken 74 Slow Cooker Mexican Meat loaf 74 Shrimp & Steak Kabobs 75 Texas Ranger Stew 75 Turkey Vulture Casserole 76 Frontier Dinner 76 Rice N’ Chicken 76 Mexican Rice & Beef 76 Chili Mac 77 Cheeseburger Rice 77 Campfire Stew 77 Harvesters Meat loaf 78

Troop 544 Cook Book Page 9 Boy Scout Potatoes 78 Baked Apple 79 Complete Meal (Hobbie) 79 Beef Pot Roast 79 Steak & Mushrooms 80 Stew and Biscuits 81 Meat Loaf 82 Frontier Spaghetti 82 Camper’s Pizza 83 Garlic Rice 83 Grandpa Geezer’s Sausage & Peppers 83 Smoked Pork Roast 84 Texas Roast 84 Taco Pie 85 Chicken Pot Pie 85 Texas Pork Roast 86 Shrimp Etoufee 86 Calzone 86 Old Fashioned Macaroni and Cheese 87 Garlic Potatoes 87 BREADS 89 Real Cinnamon Rolls 89 Sausage Balls 89 Spoon Bread 90 Cheddar Biscuits 90 Garlic toast 91 Twist on a Stick 91 Crescent Rolls on a Stick 91 DESERTS 93 Cheap Pie 93 Choco-Chip Pie 93 SomeMore's 93 Rice Krispies Treats 94

Troop 544 Cook Book Page 10 Peanut Butter Treats 94 Caramel Treats 94 Choco Treats 94 Fruit Turnovers 95 Monkey Bread 95 Cherry Crisp 95 Sugar Cookies 95 Pineapple Upside Down Cake 96 Dutch Oven Baked Stuffed Apples 96 Chocolate Lovers Upside Down Cake 97 Blueberry Muffins 97 Blackberry Cobbler 98 Fudge Brownies 98 Everett’s Peach Cobbler 99 Apple Pie Cobbler 99 YOUR OWN RECIPES 101

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INFORMATION

Eating well is not just part of the fun of camping. It is important to eat well to replace the energy used in the hiking and activities that busy Scouts are prone to do. High fluid intake and high caloric intake are needed. Seasonal changes may demand over 3,000 calories per day. The food pyramid is a guide for meal planning. The Pyramid can change with camping. The high calorie diet of campers uses more fats during colder weather. Try to take the bulk of the food from the carbohydrate group

Camping food pyramid

Fats Oils Sweets used sparingly

Milk, Yogurt, Meat, Poultry & Cheese Fish, Beans, Eggs 2-3 servings 2-3 servings

Vegetable Group Fruit Group 3-5 servings 2-4 servings

Bread, Cereal, RIce & Pasta Group 6-11 servings

Troop 544 Cook Book Page 13 Miscellaneous Information

CAN SIZES

Can Size Net Weight Cups Servings/Can #1 10 1/2 - 12 oz. 1 1/4 1 #300 14 - 16 oz. 1 3/4 2 or 3 #303 16 - 17 oz. 2 4 or 5 #2 1/2 1 lbs 13 oz. 2 or 3 4 or 6 #3 cylinder 3 lbs 3 oz. or 5 3/4 12 1 qt 14 oz #10 6.5 lbs to 7 lbs 5 oz. 2 - 13 25 #5 48 oz 6 SOURCE: Purchasing Food for 50 Servings, Cornell Ext. Bulletin 803

Camper's measurements without utensils

1 Open Fistful = 1/2 cup Five-Finger Pinch = 1 Tablespoon Four-Finger Pinch = 1 Teaspoon One-Finger Pinch (with thumb) = 1/8 Teaspoon One-Finger Gob of shortening = 1 Tablespoon Palm of hand (center) = 1 Tablespoon

Fluid Standard Measures

3 Teaspoons =1 Tablespoon = 1/2 oz = 29.57 milliliters 16 Tablespoons =1 Cup = 8 oz = 0.236 liters 2 Cups =1 Pint = 16 oz = 0.473 liters 2 Pints =1 Quart = 32 oz = 0.946 liters 4 Quarts =1 Gallon = 128 oz = 3.785 liters 1 Gallon water =8 pounds

1.05680317041 Gallons = 4 liters

Troop 544 Cook Book Page 14 Miscellaneous Information SUBSTITUTIONS AND EQUIVALENTS

1 lb. butter / shortening = 2 cup 4 oz. cheddar cheese = 1 cup grated 1/2 pt. whipping cream = 1 cup (2 c. whipped) 8 oz. sour cream = 1 cup 1 lb. flour = app. 3 1/2 cup 1 cup marshmallows = 11 large or 110 miniature 1 lb. brown sugar = 2 1/4 cup (packed) 1 lb. granulated sugar = 2 1/4 cup 1 cup milk = 1/2 cup evaporated milk + 1/2 cup water -or- = 1 cup reconstituted dry milk + 2 tbs. butter 1 cup buttermilk = 1 cup milk + 1 tbs. vinegar -or- = 3/4 cup milk + 1/4 cup butter + 1 1/2 tsp. cornstarch starch 1 cup sour milk = 1 cup sweet milk + 1 Tbs. vinegar / lemon juice 1 stick butter = 1/4 lb. or 1/2 cup or 8 tbs. 1 lb. loaf bread = about 17 slices 1 1/2 tsp. cornstarch = 1 tbs. all purpose flour 1 cup Honey = 1 1/4c sugar + 1/4c water or other liquid 1 cup of fine crumbs = 22 vanilla wafers, 4 slices of bread, 26 saltine crackers,14 graham crackers 1 Tbs. instant minced onion = 1 small fresh onion 1 Tbs. prepared mustard = 1 tsp. dry mustard 1 cup sugar = 2/3 to 3/4 cup honey 1 cup honey = 1 cup molasses 1 whole egg = 2 egg whites = 1/4 cup egg substitute = 1 egg white + 1 tsp. oil 1 cup sour cream = 1 cup plain low-fat yogurt 1 oz baking chocolate = 3 Tbs. cocoa powder + 1 Tbs. oil 1 Tbs. cornstarch (for thickening) = 2 Tbs. Flour

Troop 544 Cook Book Page 15 Miscellaneous Information

MENU SHEET for Scouts date:

Breakfast Amount Equipment Cost $ Drink

Bread Cereal Meat

Lunch Amount Equipment Cost $ Drink

MEAL Bread Meat Veg Fruit

Desert

Dinner Amount Equipment Cost $ Drink

MEAL Grain Meat Veg Desert

Fruit

Troop 544 Cook Book Page 16 Miscellaneous Information SHOPPING LISTS

Once you have made a menu of the meals you plan to make, you need to make a shopping list. Start by listing the food items and the amount based on 1 Scout or group of Scouts. Then multiply by the number of campers. Keep Group items to a small size to reduce waste.

Here is an example of a shopping list from 1991 number to buy $$ Hot Chocolate 4x number of Scouts Cookies 4x number of Scouts White Bread 4x (slices) 20-22/loaf Jam 1 small jar per 8 Scouts Eggs 4x number of Scouts Cinnamon 1 small can per group Sugar 1 pound per group Oil 2 quart per group Powdered sugar 1 pound per group Applesauce 1 small can per 4 Scouts Cinnamon red hots 1 small package 4 oz. Macaroni and Cheese 1 box per 2 Scouts Chunky Ham 1 can per 4 Scouts Milk 1 quart (group) powdered OK Lettuce 1 small head per 4 Scouts French dressing 1 small bottle per 8 Scouts Kool ade 3-4 quarts per Scout Hamburger 1 pound per 3 Scouts Pork and Beans 1 medium can per 3 Scouts Brown Sugar 1 pound (group) Onions 3-4 medium (group) Pita Bread 2x number of Scouts Watermelon 1 large (group) Canned Biscuits 1/2 (5) can per Scout Spiced Apple Cider packets 2x number of Scouts Instant Oatmeal 1 1/2 serving per Scout Syrup 1 small bottle (group) Tomato Juice 8 oz per Scout

Plan your budget as well. Use Coupons and leftover stock from last camp out. No one likes to dig deep at the checkout line.

Troop 544 Cook Book Page 17 Miscellaneous Information Snacks:

SHOPPING GUIDE

Food Weights/Approximate Approximate Servings Measurement Beverage Coffee singles 3.5 ounces 19 coffee bags Hot chocolate 12 ounces 1 serving Kool-Aid 1 package 8 servings Soft drink 12 ounces 1 serving Tea 3.5 ounces 16 tea bags

Bread 1 loaf 1 pound 20 to 22 slices Corn muffin mix 7 oz. 6 muffins

Cereal Ready to eat Flaked 18 ounces / 18 to 20 cups 18 to 20 1 -cup servings Puffed 18 ounces/ 32 to 36 cups 26 1 1/2-cup servings Cooked: Oatmeal 18 ounces / 6 cups 12 to 14 3/4-cup servings (1 cup uncooked = 1 2/3 cooked) Rice 2 oz. / 1 cup 2 servings Minute 4.5 oz. / 1 cup 2 servings

Crackers Graham 1 pound / 65 crackers 32 to 35 2-cracker servings Saltine 1 pound / 130 squares 32 4-cracker servings

Dairy Products Cheddar Cheese 1 pound / 12 to 16 slices 4 cups grated 6 to 8 sandwiches (2 slices each) Cottage cheese 1 pound / 2 cups 6 to 8 1/2-cup servings

Milk: 1 can milk+ 1 can water = whole milk Evaporated 14 1/2 ounces / 1 2/3 cups Equivalent to 3 1/3 cups milk Whole 1 quart / 4 cups 4 servings Nonfat dry 1 pound / 5 quarts 20 servings

Troop 544 Cook Book Page 18 Miscellaneous Information Fats Butter or margarine 1 pound / 2 cups 48 pats Shortening 1 pound / 2 1/2 cups 3 pounds / 7 1/2 cups Salad oil 1 pint / 2 cups

SHOPPING GUIDE

Food Weights/Approximate Approximate Servings Measurement Flour All-purpose 1 pound / 4 cups Whole wheat 1 pound / 3 1/2 cups

Fruit Juices Frozen concentrated 6 ounces / 3 cups 6 1/2-cup servings Canned 46 ounces / 5 3/4 cups 11 to 12 1/2-cup servings Fruits Fresh Apples 1 pound / 3 medium 3 Bananas 1 pound / 3 medium 3 Grapefruit 1 pound / 2 medium 2 Oranges 1 pound / 2 medium 2 (1 orange = 1/3 cup juice) Pineapple 2 pound / 1 medium 6 to 8

Meats Bacon 1 pound / 20 to 24 slices 10 to 12 2-slice servings Hamburger 1 pound / 2 cups 4 to 5 General guide: 1/4 pound per serving Boneless meat 1 pound 4 Small-boned meat 1 pound 3 Large-boned meat 1 pound 2 Chicken, whole 2 1/2 to 3 1/2 pounds 4 Ham 1 pound 4 to 6 Fish 1 pound 2

Pasta Macaroni 1 pound / 4 cups uncooked 8 cups cooked 14 to 16 1/2-cup servings Spaghetti 1 pound / 4 cups uncooked 8 cups cooked 14 to 16 1/2-cup servings Sugar Brown 1 pound / 2 1/4 cups packed Granulated 1 pound / 2 1/4 cups Confectioners 1 pound / 4 cups

Troop 544 Cook Book Page 19 Miscellaneous Information SHOPPING GUIDE

Food Weights/Approximate Approximate Servings Measurement Syrup Corn syrup 1 pint / 2 cups Honey 1 pound / 1 1/4 cups 20 1-tablespoon servings Molasses 1 pint / 2 cups 16 2-tablespoon servings Pancake 1 pint / 2 cups 16 2-tablespoon servings

Legumes Dried All kinds 1 pound / 2 cups uncooked 6 cups cooked 6 1-cup servings Vegetables Fresh Beans 1 pound / 3 cups 5 to 6 1/2-cup servings Broccoli 1 pound 3 to 4 1/2-cup servings Cabbage Raw 2-pound head / 18 to 24 leaves 14 1/2-cup servings Cooked 2 pounds 8 1/2-cup servings Carrots 3 mature / 2 1/2 cups 5 1/2-cup servings Cauliflower 1 pound / 1 1/2 cups 3 1/2-cup servings Lettuce 1 pound / 1 large head 8 to 1 0 Onions 3 large; 4 to 5 medium / 2 1/2 to 3 cups Potatoes 1 pound /3 medium 3 Instant “buds” 13.75 oz / 7 2/3 cups 17 servings Tomatoes 1 pound / 3 to 4 5 to 8 Miscellaneous Marshmallows 1 pound / 64 Peanut butter 18 ounces / 2 cups 8 to 10 2-tablespoon servings Potato chips 1 pound 16 Walnuts 1 pound / 4 to 4 1/2 cups 8 1/2-cup servings

Troop 544 Cook Book Page 20 Miscellaneous Information TRAIL MEALS: Trail foods should be quick or no-cook foods for a fast, sit and eat or eat while walking meal. Here are a couple of tables for pick and mix meals. Pick and bag for each meal or keep in a large bag for the trail. Remember that what you don’t eat the first couple of days will be left for the last. If you plan for 7 days, don’t eat it all the first three.

Trail Breakfast Mix and Match: Pick one from each category. Dairy Meat Grain Fruit Fun Hard cheese jerky bagel dried apples trail mix cheese spread bacon bar crackers banana chips choc. granola string cheese hard salami melba toast fruit bits nuts meat sticks graham cracker fruit leathers sunflower seeds drinks oatmeal, raisins pumpkin seeds instant water grits, instant orange Tang peanut butter cream of wheat cranasins tea powder eggs pilot bread powder mixes eggbeaters cereal mixes hot chocolate granola bar

Trail Lunches Pick one from each category. dairy meat grain fruit Fun hard cheese jerky bagel dried apples hard candies cheese spread can tuna crackers banana chips GORP string cheese canned spread melba toast fruit bits trail mix hard salami graham cracker fruit leathers candy bar drinks meat sticks corn chips raisins choc granola water flour tortillas walking apple nuts kool aid peanut butter wheat bread orange sunflower seeds gator types jelly pilot bread pumpkin seeds powder mixes pretzels cereal mixes granola bar

Troop 544 Cook Book Page 21 Miscellaneous Information Pick a Trail Mix Pick 1/2 cup from each column, pack in bag. Cereal Nuts Fruit Candy Cheerio’s Peanuts Raisins M&M’s Chex Mixed Nuts Fruit Bits Chocolate chips Grape Nuts Macadamia Apple chips Reese’s Pieces Granola Sunflower kernels Banana chips Peanut Butter Chips Wheat Thins Almond slices Pineapple Butterscotch chips Snack crackers Corn Nuts Coconut Carob chips Pretzels Fish crackers

Troop 544 Cook Book Page 22 Miscellaneous Information

CAR CAMPING SUGGESTIONS

Suggested Breakfast items Suggested Lunch Items Breakfast Bars, Granola Bars dried fruit Pop Tarts fresh fruit Canned juice / Dry juice mixes Triscuit/Wheat thins/ crackers/ pilot biscuits Pancake Mix cheese Granola Mix (see recipe) cheese squeeze Powdered Milk Hard Boiled eggs (done in advance) Melba Toast Raw Carrots / Broccoli / Cauliflower Bakery Goods Peanut Butter English Muffins w/ butter & Jam Salami Sausage Fresh fruit - oranges - grapefruit Meat sticks Beef Jerky Hard boiled eggs (done in advance) Canned chicken / SPAM / Tuna Milk gravy on pancakes Spreadables Hot Chocolate Canned turkey / ham spreads Instant Oatmeal (add raisins, brown sugar) Chocolate bars Instant Grits chewy brownies or cookies Sausage and bacon Drink Mix

Car camping allows greater use of fresh foods. You can have elaborate kitchens and expanded menus. But it is a great time to try variety of cooking styles and techniques. Try cooking with various fuels and methods (Propane Stoves, Dutch Ovens, or open fires. Try out those backpacking meals before you are 20 miles from the store. The grocery is a good place to buy for the trail. You just have to imagine the food without the package. Get curious and browse through your nearby supermarket. That TRAIL PACK of pancake mix is still only pancake mix.

Troop 544 Cook Book Page 23 Miscellaneous Information

ONE POT DINNERS

The idea is to create a stew or casserole in one pot. A mixture of starches, proteins, vegetables, and spices or a delectable sauce can become a grommet feast. The following recipes are examples. Use the Chart to help create your own specialties.

One-pot dinners can be easy to prepare with a little thought before hand. Which foods need to cook longer? - Start them first. How much water is needed? - Is the pot big enough?

Try to maintain texture in the food. Mush is mush and no amount of spices will dress it up. Plastic freezer bags can serve for carrying and mixing items such as instant potatoes. Reduce the cleanup, add the boiling water to the bag and mix. This works with quick rice as well.

Directions:

1. Select and assemble your ingredients from the grocery store, camping outlet or food co-op. Amounts of each ingredient can be adjusted to suit individual preferences and appetites.

2. Determine the order of preparation based on the cooking times of each ingredient. Items with similar cooking times and methods may be dumped together in a plastic bag. Put the bulkiest or main items in a large bag, and put the other items in smaller bags and seal them. Place these smaller bags inside the large bag and seal it.

3. Check the instructions for each component to be sure you include any extra items such as butter, dry milk, etc. that are needed.

4. Decide how much water you need to start with based on what is needed for each ingredient.

5. Write instructions for each package in the meal down, based on the items determined above. Include order of preparation, cooking times, ingredients not included in the bags, etc.

6. Include the instructions for each package with the package. Include the instructions for the whole meal with the large bag, in addition to the instructions for that bag.

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7. Label each bag i.e. Large bag can be labeled “dinner Day 3” with list of contents Orange drink, chicken soup, Mac & cheese, chocolate pudding Inside might include separate bags for drink, soup, and pudding. Instructions can be written on bags with a marker that will NOT WASH off or cut from boxes and placed in bag. One Pot dinners take one from each column

BASE VEGETABLE MEAT SAUCE SPICE TOPPING Spaghetti fresh ground beef cheese oregano nuts Thin Spaghetti carrots can beef sour-cream herbs toasted Vermicelli potatoes can chicken stroganoff sage sunflower Capellini summer squash can turkey spaghetti basil pumpkin Fettuccini onions dried chipped dry soup mix salt, pepper coconut beef Macaroni Ribbons cucumbers can meat miso powder poultry sesame seeds spread seasoning Egg Noodles frozen stew meat gravy mixes garlic salt margarine Linguine for short trips & hard salami curry onion salt cheese Elbow Macaroni cold weather Vienna sausage sweet & sour chili powder catsup packets Rotini freeze dried SPAM au jus butter buds bacon bits Small Shells peas Jerky teriyaki soy sauce croutons Juniorettes gr. beans canned fish bouillon dumplings Pasta Nuggets corn Clams thickeners chicken Kluski noodles Tuna cornstarch beef wheat germ Rigatoni home dried salmon flour vegetable Mostaccioli onions sardines cornmeal mixes Ziti mushrooms Crab SOUPS chili Ready-cut mixed vegetable shrimp Cream of taco dried fruit bits Spaghetti flakes Mushroom Rotelle soup blends pepperoni Tomato sloppy Joe raisins Rainbow Rotini pepper flakes freeze dried creamed corn Medium Shells celery flakes Ham Tomato juice Cous Cous can onion rings Beef Acini di Pepe chicken Cheddar Rosmarina shrimp cheese A-B-C- noodles dried fish soup Rings smoked fish Ramen noodles chow mein noodles Bacon bar Quick Rice Hamburger Helper's TVP Rice-A-Roni Stuffing beef flavor Instant box mixes chicken flavor Potatoes Mac & cheese Quick Grits rice

Troop 544 Cook Book Page 25 Miscellaneous Information PHILMONT TRAIL MENUS All Meals are for four people FD = freeze dried

BREAKFAST #1 LUNCH #1 SUPPER #1 Scrambled Eggs with Bacon Bits Peanut Butter Cheese Enchilada Raisin Crunch Bar Graham Crackers Peas F.D. Hash Browns O'Brien Beef Jerky Beef Bouillon P.A.Orange Juice Chunky Pineapple Chocolate Pudding Instant Cocoa Grape Beverage Lemon Lime Beverage

BREAKFAST #2 LUNCH #2 SUPPER #2 Hi Energy cereal Tuna Salad Spreadables Spaghetti with Meat Sauce Banana chips Saltine Crackers Beef Noodle Soup Orange Juice Granola Cookies Applesauce Beef Sticks Trail Candy Bread Sticks Instant Cocoa Gatorade Beverage. Lemonade Beverage

BREAKFAST #3 LUNCH #3 SUPPER #3 Oatmeal w/Peaches & Cream Cheese Spread (B.F.) Chicken Teriyaki Apricot Nut Chews Sesame Crackers Chicken Soup Instant Milk Beef Jerky Cheese Cake Apple Juice Cashew Almond Bar Fruit Punch Instant Cocoa Cherry Beverage

BREAKFAST #4 LUNCH #4 SUPPER #4 Food Bar (CA) Ham Salad Spreadables Lasagna with F.D. Beef Dry Cereal Wheat Crackers Green Beans Grape Juice Chocolate Candy Bread Sticks Instant Milk Cookies (PB) Banana Cream Pudding Instant Cocoa Orange Beverage Grape Beverage

BREAKFAST #5 LUNCH #5 SUPPER #5 Buttermilk Pancakes Cheese, Sharp Chicken Noodle Dinner Sliced Bacon Club Crackers With F.D. Peas Maple Syrup Chocolate Cookies Chicken Bouillon orange Juice Raisins Cobbler, Apple Instant Cocoa Lemon Lime Beverage. Cherry Beverage

BREAKFAST #6 LUNCH #6 SUPPER #6 Cereal Cream of Wheat Peanut Butter Beef Stroganoff Granola Cookie Ritz Crackers with wild Rice Instant Milk Beef Sticks Vegetable Soup Beef Jerky Walnut Bar Corn F. D. Instant Cocoa Gatorade Beverage. Mixed Fruit Lemonade Beverage

BREAKFAST #7 LUNCH #7 SUPPER #7 Hi Energy Cereal Turkey Spreadables Chicken Rice Dinner Orange Juice Wheat Crackers with Peas & Carrots Chunky Pineapple Chocolate Candy Chicken Cup-A-Soup Beef Jerky Fruit Punch Apple Dessert Instant Cocoa Orange Beverage

Troop 544 Cook Book Page 26 Miscellaneous Information

PHILMONT TRAIL Menus (Continued) All Meals are for four people

BREAKFAST #8 LUNCH #8 SUPPER #8 Oatmeal / Raisins Cheese Spread (SM.) Mashed Potatoes Apple Slices Beef Jerky with F.D. Beef Instant Milk Rye Crackers Pinto Beans Beef Sticks Fig Bar Cookies Vegetable Soup Grape Juice Lemonade Beverage. Lemon Pie w/Gram Cr. Instant Cocoa Fruit Punch

BREAKFAST #9 LUNCH #9 SUPPER #9 Western Omelet Chicken Spreadables Turkey Noodle Dinner Hash Brown Potatoes Club Crackers with F.D. Peas P.A. Orange Juice Oreo Cookies Chicken Noodle Soup Oats & Honey Bar Orange Beverage Peaches & Cream Pie Instant Cocoa Lemonade Beverage.

BREAKFAST #10 LUNCH #10 SUPPER #10 Food Bar (FN) Jalapeno-Sharp Mac. & Cheese Dinner Dry Cereal Cheese Onion Soup Apple Juice Ritz Crackers Fruit Cobbler Instant Milk Pecan Bar (RB) Bread Sticks Instant Cocoa Grape Beverage Cherry Beverage

As you may tell, the above meals are a mixture of freeze dried (F.D.)and store bought foods. These are included as both a source of prepared trail meals and as suggestions for the possibility of doing your own from the grocery store.

Troop 544 Cook Book Page 27 Miscellaneous Information

COOKING WITH COALS

Coals are produced in two ways. Charcoal comes in bags not suited for backpacking but great for car camping. Place the Bag in a 5 gal. bucket to keep dry. The other method is producing coals from a wood fire. Hardwoods make better coals than softwoods such as pine. Twigs do not produce coals very well, if at all. 1 1/2 - 2 inch thick limbs make better coals. They are small enough to burn down, and large enough to make coals. The cooking can be done directly on the coals using foil wrapped food or Dutch Oven, or use a grate over the coals. The temperature can be determined by holding the back of your hand over the coals. Allow 30-40 minutes to get the coals ready before cooking.

8” cast iron 12” Approximate Temperature Type of Fire coals Seconds over Under / Top Under / fire Top 250-325 degrees Slow 2 4 3 5 6-8 325-400 Medium 3 5 4 6 4-5 400-500 Hot 4 6 5 7 2-3 > 500 Very Hot 5 7 6 8 1

All Dutch oven cooking is done by hot coals, never in a flaming fire. The coals may be from hardwoods like oak and hickory or from charcoal. Hardwoods yield long-burning coals that are necessary for the lengthy cooking process in most Dutch oven recipes. Soft woods like pine are unsatisfactory.

Charcoal is more convenient to use and is necessary in areas where there is no downed hardwood. Use a fire pan under the coals to prevent killing ground cover. The pan can be metal or plywood with a thick layer of mineral soil (sand). Three or four stones can be used to prop up the pan above the ground.

The amount of charcoal needed will vary with the weather (wind and temperature)

Troop 544 Cook Book Page 28 Miscellaneous Information

DUTCH OVEN COOKING

A Few No-No's

• Never, and I repeat, NEVER allow cast iron to sit in water or allow water to stand in or on it. It will rust despite a good coating. • Never use soap on cast iron. The soap will get into the pores of the metal and won't come out very easy, but will return to taint your next meal, though. If soap is used accidentally, the oven should be put through the pre-treatment procedure, including removal of the present coating. • Do not place an empty cast iron pan or oven over a hot fire. Aluminum and many other metals can tolerate it better but cast iron will crack or warp, ruining it. • Do not get in a hurry to heat cast iron; you will end up with burnt food or a damaged oven or pan. • Never put cold liquid into a very hot cast iron pan or oven. They will crack on the spot!

Techniques

ROASTING: The heat source should come from the top and bottom equally. Coals should be placed under the oven and on the lid at a 1 to 1 ratio.

BAKING: Usually done with more heat from the top than from the bottom. Coals should be placed under the oven and on the lid at a 1 to 3 ratio, having more on the lid.

FRYING, BOILING ETC: All of the heat should come from the bottom. Coals will be placed under the oven only.

STEWING, SIMMERING: Almost all heat will be from the bottom. Place the coals under and on the oven at a 4 to 1 ratio with more underneath than on the lid.

Troop 544 Cook Book Page 29 Miscellaneous Information THE LID: The lid can be placed on the fire or stove upside down and used as a skillet or griddle. Using the lid in this fashion, you can make virtually error free pancakes and eggs that don't run all over. This is because most lids are shaped like a very shallow bowl so things naturally stay in the center, even if the lid is not level.

HINTS & TIPS

DUTCH OVEN CHARCOAL HINTS Use Kingsford charcoal, this is not a commercial, but the bargain brands seem not to last as long. If not Kingsford, try lump charcoal instead of briquettes. It lights easier and burns hotter. If a #12 oven is used, place 14 briquettes on top and 10 on the bottom. That puts the temp as close as you can get to 350 degrees. Try placing heavy-duty aluminum foil on the ground between the oven and the charcoal. This will leave no trace of your fire and help reflect the heat to the oven. Next best is to carefully loosen the sod in a 14in circle down to a depth of 4in. Put the charcoal in the pit and then place the oven in the pit. Be sure to cover the pit after cooking to leave no trace of your fire.

DUTCH OVEN SEASONING HINTS No doubt you have noticed that Geezers use a lot of olive oil in these recipes. We have found that it not only adds good flavor, but it is best for seasoning or re-seasoning your ovens or any cast iron. After cleaning with hot water only, reheat the iron to almost smoking and then let cool. While still very warm to the touch, wipe down with Dan olive oil soaked cotton rag. After cooling, the iron should have an oily sheen to it. Don't throw the rag away after you are finished. Save it in a double zip-lock bag. The older and oilier the rag is the better it will season your iron.

DUTCH OVEN COOKING HINTS When baking breads or sugary desserts, line the oven with heavy-duty aluminum foil in a crisscross layer before pre-heating. It makes clean up easier and will spread and reflect the heat inside the oven. When baking or cooking foods in a large pot lid inside the oven, rumple five small strips of aluminum foil into balls of the same size. Place the foil in the bottom of the oven in a circle with the fifth in the center. Put the pot lid on top of the balls and push own gently to seat the pot lid. This allows a space of about 1in from the pot lid to the bottom of the oven. There is less burning and -more air movement in the oven.

CARD BOARD BOX OVEN Find a corrugated cardboard box about 2in larger around than a cookie sheet. Make sure it has an intact bottom and top "ears". Cut the bottom out all the way around and secure together with duct tape. Line the box inside and out with heavy duty aluminum foil and secure seams with duct tape. Cut foil at the corners to free "ears". This is for venting. Line the lid with foil and secure seams with duct tape. Get four wire coat

Troop 544 Cook Book Page 30 Miscellaneous Information hangers and snip the hook off below the twist and straighten. Punch holes in the box about 6in from the top, then push hanger wires thorough to make a rack. Start a charcoal fire with 6-8 briquettes in an old metal pie pan. Place a piece of foil on the ground shiny side up. Put the pie pan on the foil and place the oven over the pie pan. Put your food to be baked on the rack and cover with the lid. If you have a meat thermometer, stick it into the box just below the rack. 6-8 briquettes should bring temp to 325-350. Add or take out to adjust temp. This should be done before starting to bake.

Troop 544 Cook Book Page 31 Miscellaneous Information STORAGE TIMES

STAPLES STORAGE AT HANDLING HINTS 70 DEG F. Baking Powder 18 months Keep dry and covered or expiration. Baking soda 2 years " " " " Cereals unopened 6 - 12 months Refold package liner tightly after opening opened 2 - 3 months cooked 6 months Chocolate semi-sweet 2 years Keep cool unsweetened 18 mon " " Cocoa mixes 8 months Cover tightly Chocolate syrup unopened 2 years " " opened 6 months Refr. after opening Coffee cans unopened 2 years opened 2 weeks. Refr. after opening instant unopened 1 - 2 years opened 2 weeks. Cornmeal 18 months Keep tightly closed Cornstarch 6 - 8 months " " " Flour white 6 - 8 months Keep in air tight cont. whole wheat 6 - 8 months Keep refr. Store airtight Honey 12 months Cover tightly. Refr. after opening to extend life Molasses unopened 12 months Keep tightly closed opened 6 months Refr. to extend life Marshmallows 2 - 3 months Keep air tight Mayonnaise unopened 2 - 3 months Refr. after opening Milk condensed or evaporated 12 months Once opened, store air tight non-fat dry unopened 6 months opened 3 months Pasta 2 years. Once opened, store air tight

Troop 544 Cook Book Page 32 Miscellaneous Information Salad dressings bottled unopened 10-12 months Refr. after opening opened 3 months made from mix 2 weeks. Salad oils unopened 6 months Refr. after opening opened 1-3 months " " " Shortenings solid 8 months Refr. not needed Sugar brown 4 months Airtight containers confectioners 18 months " " granulated 2 years. Cover tightly Vinegar opened 1 yr. " " SOURCE: Cupboard Storage Chart - Michigan State University Biscuit, brownie, & muffin 9 months Keep cool and dry Cake mixes 9 months " " " " angel food 1 yr. Casseroles complete or add own meat 9 - 12 months " " " " Cookies homemade 2 - 3 weeks. Airtight containers packaged 2 mon Keep box tightly closed Crackers 8 mon " " " " Frosting canned 3 months Ref. leftovers mix 8 months Hot roll mix 18 months Airtight container Pancake mix 6 - 9 months " " Pie crust mix 8 months Keep cool and dry Potatoes instant 6 - 12 months " " " " Pudding mixes 12 months " " " " Sauce and gravy mixes 6 - 12 months " " " " Soup mixes 12 months " " " " Canned foods, unopened 12 months Keep cool opened fruit 1 wk. meats 2 days pickles, olives 5 days vegetables 3 days

Troop 544 Cook Book Page 33 Miscellaneous Information SAMPLE MEAL EVALUATION SHEET

Information provided by Scott Dillard, Scouter

Here's an evaluation sheet that the Patrol Leaders have in their Troop Leaders Notebooks and use from time to time to evaluate how their meal process is (or is not) going:

__ Was the food good? __ Was there enough food for everyone? __ Was there not too much food wasted? __ Did everyone get his fair share of food? __ Was the duty roster posted and used? __ Did everyone do his job without complaining? __ Did everyone offer to help others with their jobs when they could? __ Was it a well-balanced meal? __ Did you say grace before the meal? __ Did you give your patrol yell? __ Is the patrol area clean after the meal?

__ Was there enough water for the meal? __ Was there enough water to put out the fire? __ Was the fire prepared on time? __ Did you use a fire starter? __ Was it a "legal" fire starter? __ Was there a ready means for putting out the fire in case it got out of control? __ Was there enough firewood for the entire meal (without having to go get more)? __ Was the fire kept going through the meal until the KPs were through? __ Was the fire properly extinguished when KPs were done? __ Was the fire always attended (never left alone)? __ Was the fire the right size for the job? __ Did anyone who was not busy offer to help the fire/water crew?

__ Was the meal prepared on time? __ Was the food warm when it was served? __ Did the cooks wash their hands before they started? __ Did the cooks have the food ingredient list for this meal? __ Did the cooks have all the food ingredients they needed? __ Did the cooks know how to prepare the meal? __ Were the cooks ready to cook when the fire was ready? __ Did you have the right hardware to do the job (for example, pots, pans, utensils, can opener, gloves, HPTs)? __ Were missing hardware items written down by the Patrol Quartermaster so that you will have them next time? __ Was the fire right for cooking (not too cold or too hot)? __ Were the outside of cooking pots soaped before they went on the fire? __ Did the cooks serve the food?

Troop 544 Cook Book Page 34 Miscellaneous Information __ Was the entire meal ready and served at the same time? __ Did the cooks have enough help? __ Was a little water put in emptied pots to keep food from hardening? __ Did the cooks make sure the kitchen area was clean when the meal was done __ Did anyone who was not busy offer to help the cooks?

__ Was KP completed on time? __ Was a sump hole used for the wash water? __ Was the sump hole located in a proper place? __ Was the wash water hot when the patrol finished eating? __ Was there enough fire to heat the water quickly? __ Did everyone clean his own personal gear? __ Did the KPs clean the kitchen gear? __ Was everything scraped before it was washed? __ Was the gear washed and rinsed properly? __ Was the Dutch oven properly cared for? __ Was the sump hole filled in if this was the last meal of the day? __ Did anyone who was not busy offer to help the KPs?

KP = Kitchen Police

Troop 544 Cook Book Page 35 Miscellaneous Information FOOD SAFETY

The Golden Rules Of Food Safety

ALWAYS WASH YOUR HANDS BEFORE AND AFTER HANDLING FOOD. ALWAYS WASH YOUR HANDS AFTER USING THE REST ROOM, etc. When preparing food, keep surfaces and utensils clean. Use one cutting board for raw meats, another for fruits and vegetables that won't be cooked. WASH YOUR HANDS BETWEEN EACH TASK!

Keeping a clean kitchen area saves on cleaning up after the meal and keeps food related illnesses at a minimum. A clean heavy plastic sheet can declare kitchen boundaries.

Read the preparation directions twice before beginning.

• WASH YOUR HANDS • Pick up trash as you create it. • Soak pots and pans after using, Saves on that stuck on food mess after the meal. A simple trick is to fill dishpans with hot, sudsy water. This serves two purposes for me. When preparing food, you can toss the dirty dishes into the hot water to soak while you cook. This makes for easier cleanup. As you cook, stick your hands in the water to clean. • Keep cold food cold and hot food hot. • 140 degrees F or above and 40 degrees F or below. Do not leave food at room temperature longer than 2 hours (1 hour when summer room temperatures are hot). Thaw foods in the refrigerator, not on the counter. Also make sure that meat juices can't drip onto other foods. To store hot foods, refrigerate immediately in shallow containers to cool them more quickly. • Keep chicken and chicken products, juices away from other foods. • Clean cutting boards between each use. • Be considerate of the cleaning crew while cooking, your next on the duty roster. • Clean the dishes with soap, sanitize, and rinse all the soap off. • Put utensils and pots back in the right places. • Keep dry items dry; don’t place wet towels in with the dry goods. • WASH YOUR HANDS

ALWAYS SERVE FOOD ON CLEAN PLATTERS. Now, you are probably thinking - "I know that! Why are they saying that to me?" But think? Have you every taken raw meat to the barbecue on a plate and then put the cooked meat back on the same plate to serve? Don't do this unless you have washed the dish in between. Raw meat has bacteria that will spread to the cooked meat.

IF IN DOUBT, THROW IT OUT! If you have any question in your mind about the freshness or safety of eating a food product, throw it out. It is better to be safe than sorry!

Troop 544 Cook Book Page 36 Miscellaneous Information

Cook all the Food. Leftover raw meats spoil faster than cooked meat.

Why is this more of a problem in camping? Did you pack the refrigerator? Temperatures are harder to control in the out-of-doors. Too Hot or Too Cold are what the campers say, but not your food. Camping temperatures usually range in the ideal temperatures for bacteria growth. Also Bugs and Dirt are naturally at home at the campsite.

Salmonella and Food Safety

Chicken, turkey, pork, beef, and other meat and poultry products are important sources of protein and other nutrients. Unfortunately, these foods -- like eggs, raw milk, and all raw foods of animal origin -- may also carry salmonella and other bacteria. The good news is that these bacteria don't have to cause illness. Routine food safety can destroy salmonella and other bacteria.

Hamburger and any ground meat have increased surface area and an increased risk for contamination.

What is salmonella? The salmonella family includes abbot 2,000 different strains of bacteria, but only 10 strains cause most reported salmonella infections. Strains that may cause no symptoms in animals can make people sick, and vice versa. A salmonella bacterium is a one-celled organism that can't be seen, touched, or tasted. The bacteria are common in the intestinal tracts and waste of livestock, poultry, dogs, cats, rats, and other warm-blooded animals.

What is salmonellosis? Salmonellosis, or a salmonella infection, is the illness that can occur if live salmonella bacteria enter the body -- usually through food. Most reported outbreaks of food-born illness are caused by bacteria, and salmonellosis is the most common bacterial food- borne illness. Salmonellosis is usually preventable.

How can salmonella bacteria on raw meat, poultry make people sick? First, "food abuse" allows bacteria to survive and often to multiply. For example, if the meat knife is used to cut the salad lettuce without first being washed, the lettuce can be contaminated by any bacteria on the meat. The person who eats the salad then also eats the bacteria.

Next, if the bacteria survive the stomach acid, they reproduce themselves in the small intestine. One cell becomes two, two become four, four become sixteen and so on. When there are "enough" bacteria, they cause salmonella infection.

How many bacteria does it take to make people sick?

Troop 544 Cook Book Page 37 Miscellaneous Information There is no exact number, but the more bacteria consumed, the more likely a person is to get sick. Healthy adults have eaten food-containing millions of bacteria without getting sick. Other people have gotten sick from as few as 10 bacteria in the food.

What are the symptoms of salmonellosis? According to the Centers for Disease Control, stomach pain occurs within 6 to 48 hours after the food was eaten. Most people get diarrhea, and many people have upset stomachs, chills, fever or headache. Most people feel better within 3 to 5 days. Many persons with salmonellosis may believe they have the flu and may never see a doctor.

How many people get sick from salmonellosis? At least 40,000 salmonella infections are reported every year, but experts believe that between 500,000 and 4 million persons each year actually contract salmonellosis.

How does the doctor know a person has salmonellosis? The only way to tell for sure is to conduct laboratory test on the stools of the person who got sick, a process that takes several days.

How many people die from salmonellosis? Salmonella infections can be life-threatening for the very young, the very old and for persons already weakened by other serious diseases, such as AIDS. Reports show about 2 deaths for every 1,000 known cases of salmonellosis, but experts believe that about 500 persons each year actually die form salmonella infections.

What foods are most likely to make people sick? Foods don't make people sick -- bacteria do. Any raw food of animal origin -- meat, poultry, raw milk, fish, and shellfish -- may carry salmonellae. The bacteria can survive to cause illness if these specific foods are not thoroughly cooked. The bacteria can also cause illness if they contaminate any other food that comes in contact with the raw food, either directly or by way of dirty hands or dirty equipment. Salmonellosis is a world- wide, food-chain problem that can't be "blamed" on any one food.

Anti-Salmonella Strategy

Bacteria on raw foods of animal origin do not have to cause illness. Investigations of actual outbreaks reported to the Centers for Disease Control show that:

bacteria + food safety mistakes can = illness.

Errors during food shopping, transport, preparation, serving, or storage can enable bacteria to grow or even just survive. If foods are prepared a day or more ahead of time and food handlers make mistakes, the chance of illness can increase, because bacteria have more time to multiply. In outbreaks traced to bacteria or other organisms in meat or poultry, one or more of the following eight food handling mistakes enabled bacteria on raw products to survive and cause food-borne illness:

Troop 544 Cook Book Page 38 Miscellaneous Information •Improper cooling •Improper hot storage of cooked foods •Undercooked •Cross- contamination of cooked foods by raw foods •Inadequate cleaning of equipment •Infected person touching cooked food •Eating raw meat or poultry •Inadequate reheating of cooked and chilled foods

Therefore, the key to preventing illness -- at home, in a restaurant, at a church picnic, anywhere -- is to destroy the bacteria. Below are some hints, based on information from actual outbreaks, which can destroy or stop growth of salmonella bacteria and other bacteria that can cause illness.

CLEAN IT. Salmonella bacteria can survive in water, soil, and on the kitchen counter, so sanitation can make a big difference -- especially in preventing bacteria that could be on raw products from contaminating other foods. (This is called cross-contamination.)

* Wash your hands frequently with SOAP and water for at least 20 seconds -- after you use the bathroom, before you start food preparation, before you start working with a new food or a new tool, when you finish food preparation, and before you serve food.

* Prevent cross-contamination. Never let raw meat and poultry, or their juices, come into contact with cooked meat or any other food -- raw or cooked.

* If you use a dishcloth for cleaning kitchen surfaces, switch to a clean one after you work with raw meat or poultry. Choose a type that will stand up to a laundering in how water and bleach. Otherwise, use paper towels and throw away after use.

* Cut raw meat or poultry on an acrylic cutting board that is thoroughly cleaned after each use. Use that favorite (but porous) wooden one only for cutting bread or vegetables.

* Wash cutting boards, knives, counter, and other implements with detergent and hot water immediately after you use them with raw meat and poultry.

* After washing and rinsing equipment and counter, professional food service workers also sanitize and rinse them. Consumers who want to sanitize implements after washing can use a solution of 2 to 3 teaspoons household bleach in 1 quart of water, followed by a cold-water rinse. (Note: Sanitizing doesn't work on dirty surfaces, so clean them first.)

* Serve cooked meat and poultry on clean plates. When you replenish the banquet, replenish the serving plates. Don't put grilled meat or poultry back on the plate with raw juices.

* Keep pets and other animals away from food, and away from cooking and eating surfaces and equipment. Squirrels and mice contaminate, as do insects.

Troop 544 Cook Book Page 39 Miscellaneous Information

COOK IT. Salmonellae -- however many there are -- do not survive when beef or pork is cooked to an internal temperature of at least 160 degrees F, or when poultry is cooked to 185 degrees F. (Some experts believe that this country's passion for rare beef explains why beef -- which carries very low levels of salmonella bacteria -- is involved in more reported salmonellosis outbreaks than poultry.) Always cook meat and poultry thoroughly, and be just as careful when microwaving as when using traditional ovens.

* Using a meat thermometer to check "doneness." If meat is too thin for a thermometer, follow the recipe and cook till the juices are clear.

* Never interrupt cooking -- it's a "half-baked idea" that can make you sick. After thawing foods in the microwave, cook them immediately.

* If reheating leftovers, cover and reheat thoroughly to 165°F just in case bacteria survived in the food during refrigeration of freezing. Let sauces and gravies reach a rolling boil.

* Don't store the latecomer's cooked meat and poultry dinner in an off or warm oven. Hold the food above 140°F. (But, within 2 hours after cooking, refrigerate the food.)

COOL IT. Refrigeration and even freezing do not kill all salmonella or other bacteria, but proper cooling can usually prevent salmonellae from multiplying.

* Refrigerate raw meat and poultry as soon as possible after you take it out of the grocery meat case. Ice it down in the camp cooler

* Refrigerate food containing cooked meat or poultry within 2 hours after cooking.

* Refrigerate or freeze cooked meat or poultry casseroles in covered shallow pans rather than deep pots. Leave space around the containers to let cold air circulate.

* Never thaw frozen meat and poultry on the kitchen counter. Thaw it in the refrigerator or, if you are in a hurry, in a bag under cold running water. It will thaw in a cooler.

Troop 544 Cook Book Page 40 Miscellaneous Information * Remember that refrigeration or freezing cannot be counted on to kill many salmonella bacteria. It can't "fix" a mistake such as leaving cooked turkey at room temperature for more than 2 hours -- it can only postpone the risk of illness. If in doubt, throw food out.

Do you have other questions about meat and poultry food safety or labeling? Consumers: Call the toll free Meat and Poultry Hotline at 1-800-535- 4555, 10 a.m. to 4 p.m., Eastern Standard Time. Press Inquires: (202) 447-9113.

Troop 544 Cook Book Page 41 Miscellaneous Information

DRINKS

HOME BREW POWER DRINK Dr. Irvin P. Daily

1 Qt Water H2O(clean, not ditch) 1/2-1 Teaspoon NaCL (table salt) 1/2 Teaspoon Sodium Bicarbonate (Baking soda) 1/4 Teaspoon Potassium Chloride KCL (salt substitute) 6-8 Teaspoons Glucose (table sugar) or 1-2 Tablespoons Honey 1/2 package of "Cool-Aide" flavoring

Mix and Use. Don't make more than you'll use. There are no preservatives in this "juice". DO NOT over use... High Potassium levels are dangerous.... stops the old ticker. NOTE: Keep fluid at ~2-2.5% Glucose. This is 1/8 the amount of sugar and 1/2 the water for regular Cool-Aide.

SWAMP WATER Bubba LaFoote

2 packages Grape Kool Aid 2 Packages Lemon-Lime Kool Aid

Mix and add water, pre-sweetened or add the sugar.

HOT SPICED CIDER Servings: 16

2 qt Apple Cider 12 Whole Cloves 4 3" Cinnamon Sticks 1/4 c Sugar 6 Whole Allspice

1. Combine the cider, sugar and spices in a large saucepan. 2. Heat slowly to simmering, continue for 3-5 minutes and remove spices. 3. Serve hot, garnished with orange slices, lemon slices, or rings of unpeeled red apple with whole cloves forced through peel.

Troop 544 Cook Book Page 43 Drinks. TRAIL SHAKE

Servings: 1

2 cup Dry Milk 1/2 cup Malted Milk Powder 1/2 cup flavoring: cocoa, instant coffee, berry syrup mix, jam, etc.

Directions: 1. Package each individual serving in a Ziploc plastic bag, 1/2 cup of mix. 2. To use add 1 cup of water to plastic bag, seal, and shake until mixed

Troop 544 Cook Book Page 44 Drinks. APPETIZERS & MISCELLANEOUS

TUCKER CHEESE Bob Tucker

1 2lb Loaf of Velveeta cheese (3 cans mild cheddar cheese dip as substitute) 1 16oz. Jar salsa 1 small bottle Tabasco sauce

Heat cheese in pan over low to mid heat. When softened, add salsa and Tabasco to taste. This can be made extremely mild or five alarm hot. Serve warm with nacho chips. Also makes a great dipping sauce for fries, mini-corn dogs, etc.

BLACK JACK BBQ SAUCE

1 cup strong black coffee 1 cup Worcestershire sauce 1 cup catsup 1/2 cup cider vinegar 3 tbs chili powder 2 tsp salt 2 cups chopped onions 1/2 cup minced hot chili peppers 6 cloves garlic, minced Tabasco to taste 1 bottle liquid smoke, if desired

Combine all ingredients in a medium pot and simmer 25 minutes. Puree in a blender or food processor. Chill between uses.

Troop 544 Cook Book Page 4545 Appetizers & Misc. ST. LOUIS BBQ SAUCE 2 onions, chopped 2 cloves garlic, minced 4 tbs olive oil 3 cups ketchup 4 tbs brown sugar 4 tbs Worcestershire sauce 4 tbs cider vinegar 4 tsp prepared horseradish 2 tbs Italian dressing 1 tsp liquid smoke 1/4 tsp black pepper 1 tsp Tabasco

Sauté onion and garlic in olive oil in Dutch oven until soft. Add remaining ingredients and bring to boil. Reduce heat and simmer about 10 minutes, or until thickened.

THREE TOMATO SALSA 2 tbs olive oil 1 red onion, diced 1 cup rotel tomatoes 4 ripe tomatoes, diced 1 pint yellow cherry tomatoes, diced 1 clove garlic, minced 1/4 tsp dried red pepper 1 tsp salt 1/4 tsp pepper 1 tsp basil

Heat olive oil in skillet over medium high heat. Add onion and garlic, cook 1-2 minutes. Add rotel tomatoes and simmer 2 minutes. Remove from heat and add rest of ingredients. Stir to blend well, but do not heat For cook. Cool and move to medium pot. Cover and place in cooler about 2 hours before serving.

HONEY MUSTARD DIP 2 cups mayo 1/2 cups Dijon mustard 1/4 cups honey 2 drops Tabasco.

Combine all ingredients well. Cover and chill.

Troop 544 Cook Book Page 46 Appetizers & Misc. QUESADILLAS

8 flour tortillas olive oil 2 cups shredded Monterey jack 1/4 cups jalapenos, chopped 1 can green chilies, chopped 1 cup shredded cheddar cheese 1 cup finely chopped fresh tomato 1 onion, finely chopped parsley flakes salsa

Fry each tortilla in 1/4in olive oil until crisp and golden, turn once, drain. Place tortillas on paper towels. Combine cheeses, jalapenos, and chilies. Spread in even layer on each tortilla. Top with tomato and onion. Sprinkle with parsley flakes and top with small amount of salsa. Place on cookie sheet and bake in cardboard 2oven at 350 for 10 minutes. Serve with remaining salsa.

OUTDOOR GEEZER’S CHILI CHEESE DIP

2 lb loaf Velveeta cheese 2 cans chili without beans2 envelopes dry chili seasoning 2 tbs onion powder 2 tbs garlic powder 1 tbs red pepper 1 tbs dried red pepper 1 tbs coriander 1 tbs cumin 1/2 bottle Tabasco sauce water

Heat 2 cups water in Dutch oven. Cut Velveeta into 1in squares and melt over medium heat stirring constantly. Add more water if too thick. Stir in chili without beans. Stir in dry ingredients. Add Tabasco sauce. Serve warm over nachos, tortilla chips, or dip with Fritos.

TRAIL PEAK TRAIL MIX Philmont Training Center

1 cup Chex’s cereal, rice, corn, wheat or mixed 1 cup M&M’s 1 cup salted peanuts or dried roasted peanuts 1 cup raisins mix in a Zip lock bag and eat on the trail.

Troop 544 Cook Book Page 47 Appetizers & Misc. FRUITY GORP 1 cup salted peanuts or dried roasted peanuts 1 cup dried Fruit Bits 1 cup M&M’s 1 cup roasted sunflower kernels mix in a large Zip lock bag and eat on the trail.

MIXED GORP 1 cup mixed nuts or dried roasted mixed nuts 1 cup dried Fruit Bits 1 cup M&M’s 1 cup roasted sunflower kernels mix in a large Zip lock bag and eat on the trail.

MAC GORP Backpacker Magazine 1/2 cup mixed nuts 1/2 cup Macadamia nuts 1 cup dried Fruit Bits 1 cup M&M’s 1 cup roasted sunflower kernels

mix in a large Zip lock bag and eat on the trail.

CHEESY CHILI SUCCESS

1 bag Success Rice 1 can Hormel Chili No Beans 1 cup process cheese spread 1/2 cup sour cream chopped red bell pepper Tomato slices

Cook rice according to package. Drain and set aside. Combine other ingredients in pan and heat until cheese is melted. Stir to blend well. Serve over rice. Garnish with peppers & tomato. serves 4

Troop 544 Cook Book Page 48 Appetizers & Misc. NACHOS

1 can (10.75 oz) Campbell's Condensed Cheddar Cheese Soup 1/2 cup Salsa 1 Chopped Tomato Sliced green onions slices pitted ripe olives 1 bag tortilla chips Chopped green or sweet red pepper

1. In 1 1/2 quart saucepan, combine soup and salsa. Over low heat, heat through, stir often. 2. Serve over tortilla chips. Top with tomato, green onions, olives and peppers. 3. Add ground beef or chili.

MICROWAVE BEEF JERKY Nabisco Foods

1 lb. flank steak 2 T. soy sauce 1/4 tsp. ground red pepper 1 T. seasoned salt 2 T. Wright's Natural Hickory seasoning

Trim meat of all visible fat. Slice beef across grain into 1/8-inch strips; place in nonmetal dish. Blend remaining ingredients; pour over meat, stirring to coat well. Cover and chill at least 8 hours. Arrange a third of the meat strips on microwave-safe rack or paper- towel-lined microwave-safe plate. Cover with paper towel. Microwave at HIGH 5 minutes; turn over strips. Microwave 3-3 1/2 more minutes or until meat is well cooked and firm, but not crisp. Repeat with remaining strips. Cool completely. Cover and store in refrigerator for up to 1 week. Watch the last few minutes...

Troop 544 Cook Book Page 49 Appetizers & Misc. CHICKEN QUESA DIAS James Thorne

2 tortillas for each quesa dia 1 whole chicken 2 lb. Monterey Jack cheese Salsa, hot or mild 1 onion 1 Green pepper 2 Tbs. finely chopped cilantro or parsley oil

Cook a whole cleaned chicken in large pot of water until meat falls from bone, about 2 hours. De-bone and chop chicken, set meat aside, save Stock for tomorrow's soup. Grate the cheese, set aside. Simmer sliced onions and green peppers with a little oil. Add salsa and chicken. On a lightly oiled griddle, heat tortilla; add meat mixture and grated cheese. Top with another tortilla. Flip and melt cheese. Cut into quarters and serve. Add Guacamole, sour cream, lettuce, Eat

Troop 544 Cook Book Page 50 Appetizers & Misc. BREAKFAST

OMELET IN A BAG 1 large pot boiling water

Ingredients per Omelet: 2 eggs 2 Tsp milk 3 oz grated cheese (cheddar) Other items of Choice: Ham, bacon bits, onion, mushrooms, green pepper, sausage, etc. Salt and Pepper to taste 1 Quart Size heavy duty Ziploc freezer bag

Crack eggs and put in bags (no shells please). Add milk, salt, and pepper. Close bag and squish egg with hand from outside of the bag. Re-open bag and put in all other desired ingredients. Close bag and shake to thoroughly combine. Put all bags in boiling water. Wait five minutes and check for doneness. When done, omelet can be eaten right out of bag for a no mess meal.

EGGS RICHMOND Everett Winn

4 English Muffins (halved) 8 eggs ¼ lb thin sliced salty country ham ½ lb lump crab meat (fresh is best) 1 cup grates cheddar cheese 3 tsp butter Old Bay Seasoning

In a small pan, combine crab, butter and Old Bay seasoning. Heat on very low heat to desired warmth.

On a skillet or flat griddle, place muffin halves face down to toast. Warm ham on same griddle or skillet.

Pan fry in butter to over-medium doneness, all of the eggs

When all food is ready, place several small pieces of ham on muffin half. Cover with fried egg. Cover egg with crabmeat and garnish with grated cheese. Place in camp oven or pre-warmed Dutch oven long enough to thoroughly melt cheese.

(An added touch is to pour Hollandaise Sauce over the final product before serving)

Troop 544 Cook Book Page 51 Breakfast

DOWN ON THE FARM BREAKFAST

1 lb bacon cooked 2 cans new potatoes 2 medium onions, diced 1 green pepper, diced 18 eggs, beaten 1 cup milk 1 tbs garlic powder Tabasco to taste

Cook bacon and reserve grease. Drain potatoes and slice not more than E1/4in thick. Brown potatoes in reserved bacon grease. Add onions and Green peppers. Beat eggs and add milk. Break cooked bacon into small chunks and add to mixture. Add garlic powder and Tabasco to taste. Add to potatoes and onions. Stir often until set. Great with Red Chili Biscuits.

HOBO BREAKFAST TREAT

2 lb. hot pork sausage 2 pkgs Ore-Ida O'Brien frozen potatoes, defrosted 12 eggs, beaten

Brown pork sausage in large skillet. Drain grease, but leave enough to brown potatoes. Add O'Brien potatoes (these already have onion and green pepper added) Brown potatoes. Add eggs. Stir until "eggs are set. Serve with biscuits.

Thanks to Bob Smejkal, Troop 38, Troy.

PEANUT BUTTER FRENCH TOAST peanut butter jelly of choice, if desired 1doz eggs 1 cup milk

Make peanut butter sandwiches (or peanut butter & jelly) to fit size of patrol. Beat eggs and milk to make batter. Dip in beaten egg and fry as you would French toast. Serve with hot brown sugar syrup or hot pancake syrup.

Troop 544 Cook Book Page 52 Breakfast FRIED DOUGHNUTS

3 cans buttermilk biscuits cooking oil sugar cinnamon

Heat 1 in cooking oil in large skillet. Fry biscuits in oil until olden brown. Mix sugar & cinnamon together and dredge doughnuts in mixture. Serve warm.

ALUMINUM EGGS Ed Bailey

1 Sausage Patty 1 handful Hash Brown Potatoes 1 dash water 1 Egg salt, pepper, spices

Wrapped in double foil pack and placed on coals for 10-15 min. If it burns, cut down the time.

MINESHAFT PIG Ed Bailey

1 potato 1 sausage link aluminum foil Core a tunnel in a potato with an apple corer, then stuff the tunnel with a sausage link. Wrap in foil and bake on coals, or in oven for about 45 min

CRESCENT ROLLS ON A STICK

1 tube of refrigerated Crescent rolls Butter or margarine Jam, jelly or honey Using a thick green stick about 1 inch in diameter, wrap the dough for a crescent roll spiral fashion around the tip of the stick. Leave space with the spiral for the heat to reach all of the dough. Press the ends of the dough to the stick to stick to the stick..... Hold the stick over coals for 15-20 min., turning frequently as you salivate. When golden brown, slip the roll of the stick and spread with butter, jam, jelly, or honey. Plan for 1-3 rolls per Scout.

Troop 544 Cook Book Page 53 Breakfast RANCH HOUSE POTATOES

1/2 bag small potatoes, 1 dozen eggs, 1 pound sausage or bacon

On the afternoon before leaving, wash potatoes with water, piercing skins with knife. Microwave until almost cooked. Place in refrigerator/ice chest until ready to make recipe. (Flat non-stick griddle) Fry sausage/bacon, then drain well. Break bacon or any large sausage pieces into bits. (Large non-stick skillet) Slice potatoes thin (less than 1/4 inch). Use left over grease from meat to fry potatoes in, breaking large pieces. Turn potatoes to brown well. Add meat. Break eggs on top of potato/meat mixture, and stir to cook eggs. Serve immediately to 8 hungry persons.

EGGS MACSANCHES

2 eggs bacon bits, or crumbled bacon onion flakes flour tortillas 1 slice cheese or shredded cheese salsa sauce 1 Quart Freezer Zip type bag. The heavy freezer bags are needed, not the regular. In the freezer bag place the eggs - minus the shells. Add the bacon, salsa, and onion. Add a little water or milk ~1/8 cup or 2 Tablespoons. Zip up tight and mix the eggs and ingredients by fingering vigorously. Scramble in the bag. Place the bag in a boiling pot of water and cook until done. Remove from pot, if no leaks, use the water for hot chocolate or clean up. Scoop the eggs on the flour tortillas and add some cheese, fold and eat. Makes fillings for about 2 tortillas.

TRUE GRITS

1/2 cup Instant Grits 1 T. Bacon Bits dash Molly McButter

Boil Water, add grits, Bacon Bits, Molly McButter.... eat with an attitude. Add cheese or cooked egg as well.

Troop 544 Cook Book Page 54 Breakfast

CINNAMON FRENCH TOAST Pierre DeFeet

1 loaf white sandwich bread 1 1/4 cups milk 12 eggs, beaten (minus shells) 1 tbs. sugar from home 1 tbs. cinnamon from home

In a medium pot, whisk together eggs, milk, cinnamon, and sugar. Heat griddle, keeping well greased. Dip each slice of bread in egg mixture. Pat each side to coat well. Fry on griddle until each side is golden brown. Serve with powdered sugar or syrup. serves 1 patrol

BREAKFAST CASSEROLE

Yield: 6 Servings

8 lg. Eggs 2 lb. Sausage, bulk 2 1/2 c Milk 1/2 lb. Mushrooms, fresh 3 c Bread cubes 1 lb. Cheddar, grated- (see note) 1 t Mustard, dry -(or more to taste)

Brown the sausage in a frying pan; drain off excess fat. Set aside.

In a large bowl, beat the eggs. Add milk, mustard and bread cubes. If you like salty dishes, add a teaspoon of salt. Wait a few minutes for the bread cubes to absorb the milk and eggs. Stir in 80 percent of the grated cheese. Add the cooked and drained sausage. Mix well. Pour into a casserole dish of the size that you would use to make lasagna (about 9 x 13 inches).

Slice the mushrooms and arrange the slices on top of the casserole. Sprinkle the remaining 20 percent of the cheese over the top of the mushrooms. Bake for 45 minutes at 350 degrees F. Let cool 10 minutes before serving.

NOTES:

* You can cut up your own bread for the bread cubes, or else buy a package of commercial poultry stuffing. Try to get unflavored bread cubes if you buy them.

Troop 544 Cook Book Page 55 Breakfast * For the sausage, try Spanish chorizo, English Cumberland sausage, or American pork whole-hog sausage. I usually use a mixture of beef chorizo and Jimmy Dean pork sausage. Any spicy pork- or beef-based sausage will work.

• For the cheese, the best bet is Canadian sharp white cheddar. You can substitute any cheddar, or Leicester, or Chantal, or for that matter anything you want. I've never tried it with Swiss cheeses.

SAUSAGE, CHEESE AND EGG CASSEROLE

Yield: 6 Servings

12 c Herb seasoned croutons 1/2 t Salt 2 c Grated sharp cheddar cheese 1 Dash of pepper 1 1/2 lb. Mild bulk sausage 1 can Cream of mushroom soup 2 1/2 c Milk 1/2 c Milk 3/4 t Dry mustard 4 Eggs

Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brown and drain sausage, put on top of cheese. Beat eggs with milk and seasonings, pour over top. Refrigerate overnight. Next Day: Dilute soup with 1/2-cup milk. Pour over and spread remaining 1/2 cup of cheese on top. Bake at 300 F. for 1 ½ hours

Troop 544 Cook Book Page 56 Breakfast MOUNTAIN MAN BREAKFAST Rich Locke, Adviser, Post 486, Williamsburg, VA

1/2 lb bacon (or pre-cooked sausage) Med onion 2 lb. bag of hash brown potatoes 1/2 pound of grated cheddar 1 dozen eggs Small jar of salsa (optional)

The following requires 6-9 bottom coals and 12 -15 top coals: Pre-heat 12" Dutch Oven. Slice bacon and onion into small pieces and brown in the bottom of the DO until onions are clear. Stir in the hash brown potatoes and cover; remove cover and stir occasionally to brown and heat potatoes (15-20 minutes) Scramble the eggs in a separate container and pour the mixture over the hash browns. Cover and cook until eggs start to set. (10 - 15 minutes)

Sprinkle grated cheese over egg mixture, cover and continue heating until eggs are completely set and cheese is melted. Optional: cover cheese/egg mixture With a small jar (~ 1 cup) of SALSA. Cover and cook for an additional 3-5 minutes. Slice and server like quiche. (Real men don't eat quiche but I sure get lots of requests to cook up the Mountain Man.) Cooking times will vary with the weather and your state of awake but it’s almost impossible to screw up. Serves 6.

BISCUITS & GRAVY

1/2 lb ground sausage 3 tbs chopped onion 2 tbs flour 2 c hot milk Black pepper to taste

Prepare Homemade Biscuit recipe. Brown sausage and onion together. Pour off excess grease. Stir in flour. Slowly add milk while stirring. Cook until thickened. Serve biscuits split with gravy on top.

Troop 544 Cook Book Page 57 Breakfast BREAKFAST PIZZA

All you need is biscuit dough pre-made from the store or homemade if you have the time, eggs, ham, bacon, sausage your preference or all three and cheese. First stretch the biscuit dough thin a spread it over the bottom of the Dutch oven so none of the oven can be seen. Then pour a small layer of scrambled eggs over the dough. Add your preference of ham, bacon or sausage or all on top of the eggs if you use bacon pre-cook it. Then spread the cheese over that and cook for 10 to 15 minutes and the Scouts will eat it up. It works for us and was given to our lodge by a Scoutmaster and his troop credit must go to Troop 29 of Union, Mississippi. Happy Cooking. Joe Maxwell, Scouter, OA Lodge Advisor

Troop 544 Cook Book Page 58 Breakfast SOUPS, SALADS, & SANDWICHES

TOMATO AND CUCUMBER SALAD Craig Britt

3 medium to large cucumbers (sliced) 2 large ripe Hanover Tomatoes (cubed) 1 large Vidalia onion (chopped coarse) 1 cup sour cream 1 bottle Italian or Zesty Italian salad dressing

In a large mixing bowl, mix all ingredients until thoroughly coated. Cover with plastic wrap and chill until ready to serve. Best served almost ice cold.

ALL AMERICAN SANDWICHES

1 pkg cheddar cheese sauce 1 cup milk 1/4 cups mayo 2 tbs mustard 1/2 lb deli turkey, diced 1/2 lb deli ham, diced 1/4 cups chopped walnuts 1 green pepper, diced 8 deli rolls, split Sliced tomato sliced onion

Prepare cheese sauce as package directions with milk. Stir in rest of ingredients. Let cool and chill in cooler. Spread on rolls when chilled with tomato and onion slices.

Troop 544 Cook Book Page 59 Soup, Salad, & Sandwiches BEAR OF A SANDWICH

1 cup red wine vinegar and oil dressing 4 tbs mustard 3 tsp cayenne pepper sauce 2 tsp Italian seasoning 2 tsp garlic powder 2-12in loaf Italian bread cut in 1/2 lengthwise 4 cups lettuce, shredded 4 lb assorted cold cuts and cheeses 4 sliced tomatoes

In quart jar with lid, combine dressing, mustard, pepper sauce, and seasonings. Close lid tight and shake very well to blend. Arrange shredded lettuce on bottom halves of bread. Drizzle with dressing mixture. Arrange cold cuts and cheese for next layer. Top with sliced tomatoes. Add sliced onions and pepperoni if desired. Top with other half of bread. Cut into serving slices.

PHILLY CHEESE STAKE SANDWICH

3 onions, sliced thin 4 tbs margarine 1 lb thin sliced roast beef 2 jars cheese whiz 8 steak rolls, almost split

Sauté onions in margarine in large skillet. When onions are clear, add roast beef and cook until steak steams. Place slices of beef rolls followed by onions. Heat cheese whiz and pour at least 3 tbs cheese on each sandwich.

Troop 544 Cook Book Page 60 Soup, Salad, & Sandwiches GEEZER SOUP

1 lb ground beef 2 potatoes, cubed 1 medium onion, chopped 1 can whole corn 1 can green beans 1 can peas 1 can baked beans 1 can tomato soup 1 can tomatoes 2 tbs chili powder 1 tsp cu minutes and nutmeg 1 bay leaf

Brown ground beef and onions together in Dutch oven. Add all ingredients except seasonings. Do not drain cans before adding. Cook 7until potatoes are done. Add seasonings and cook 30 minutes.

BEEF VEGETABLE SOUP

2 beef soup bones 1 1/2 lb stew beef, 1in cubed 1 tsp pepper 4 carrots, chopped 1 hot red pepper, chopped 1 can whole kernel corn 7 cups water 1 1/2 tsp salt 4 potatoes, cubed 2 can tomato sauce 1/2 head cabbage, chopped 1 can peas

Drain corn and peas reserving liquid. Add liquid, water, and bones in Dutch oven and bring to boil. Cover, reduce heat and simmer 1 hour. Add beef cubes, salt and pepper, cover and simmer 1 hour more. Add all except corn and peas. Cover and simmer 40 minutes. Add corn and peas. -Simmer uncovered 30 minutes. Serve.

Troop 544 Cook Book Page 61 Soup, Salad, & Sandwiches BEEFY POTATO SOUP

2 lb potatoes, unpeeled, chunked 6 beef bouillon cubes 6c water 1 clove garlic, minced 1 tbs onion powder

Heat water to boiling and add cubes. Stir well until dissolved. Add rest of ingredients and simmer 45 minutes. TWICE BAKED CAMP POTATOES

4 medium potatoes 1 tbs shortening 2 tsp onion flakes 3/4 cups evaporated milk 2 tbs margarine 1/2 tsp salt 1 tbs parsley flakes 1 cup shredded Cheddar cheese foil

Scrub potatoes well. Rub skins with shortening and pierce well with fork to allow steam to escape. Bake potatoes in coals for 1 hour, turning occasionally. While potatoes are baking, add onion to evaporated milk and let stand. When potatoes are done, cut in halves lengthwise. Scoop out insides. Reserve shells. Mash potatoes and beat in margarine, milk-onion mixture, salt, and parsley. Blend in cheese. Spoon mixture back into shells. Place in pre-heated Dutch oven about 10 minutes. Serve.

PARMESAN POTATO TOPPER

1 cup salad dressing 1/4 cups grated Parmesan cheese 2 tbs chopped chives 2 tbs dried red peppers, ground 1/2 tsp black pepper

Combine all ingredients, mix well. Chill. Serve as topping for baked potatoes or potato skins.

Troop 544 Cook Book Page 62 Soup, Salad, & Sandwiches PATROL CHILI 2 lb. lean ground beef 1 green pepper, chopped 1 medium onion, chopped 1 tbs garlic flakes 2 one lb cans tomatoes 2 tbs chili powder 1 1/2 tsp salt 1/2 tsp oregano 1/2 tsp cumin 3 dashes Tabasco 1-cup hot water 2 15oz cans chili hot beans 1 15oz can whole kernel corn

Cook beef, green pepper, onion, and garlic in Dutch oven until beef is slightly browned. Drain off excess grease. Add all ingredients except corn and beans. Simmer uncovered 1 hour. Stir in undrained beans and corn. Simmer 30 minutes longer. Serve. For the brave, Jalapeno pepper may be substituted for the green pepper or added. Or 4you may add additional Tabasco sauce. Guten Appetit.

Thanks to Joe Schuster, Cahokia Mounds District Executive

VENISON CHILI 6 tbs olive oil 2 large onions, chopped 4 cloves garlic, minced 1 can hot green chilies 2 1/2 lb venison, cubed 1/2in 1 1/2 lb ground venison 2 large cans crushed tomatoes 6 tbs red wine vinegar 6 tbs chili powder 4 tbs cumin 4 tbs Worcestershire sauce 1 tsp cayenne pepper 1 green pepper, chopped 4 tsp salt 2 tsp black pepper 2 large cans chili beans with gravy corn starch

Heat olive oil in Dutch oven and stir in onion, garlic, and chilies. Sauté about 5 minutes. Add cubed and ground venison. Stir until round meat is browned. Add all remaining ingredients except beans. Bring mixture to boil, and then simmer uncovered 30 minutes. Stir occasionally. Stir in beans and simmer covered 15 minutes. Serve.

Troop 544 Cook Book Page 63 Soup, Salad, & Sandwiches INCH AND A HALF HOSE CHILI

1 tbs oregano 2 tsp paprika 11 tbs Gebhardt's chili powder 4 tbs cumin 4 tbs instant beef bouillon 3 can non-alcoholic beer 2 lb pork steak, cubed 2 lb chuck roast, cubed 6 lb ground chuck 4 large onions, chopped 10 cloves garlic, minced 1/2 olive oil 1 tbs dried red pepper 1/4 cups jalapenos, sliced 2 tsp coriander 1 tbs sugar 1 tsp Tabasco sauce 2 tsp Louisiana Red Hot Sauce 1-cup tomato sauce 1 tbs cornstarch

THIS RECIPE WILL FEED A WHOLE TROOP. In a #14 Dutch oven, add paprika, oregano, chili powder, beef bouillon, n/a beer, and 2 cups water. Let simmer. In a large skillet, brown meat in batches with olive oil. Use slotted spoon to add each batch to Dutch oven. Stir after each batch. Continue until all meat is done. Sauté onion, garlic, and jalapenos in remaining drippings. Add to Dutch oven. Add water as needed. Add dried red pepper, sugar, coriander, Tabasco, red-hot sauce, and tomato sauce. Simmer 45 minutes. Dissolve cornstarch in 1/4 cups warm water and add to mixture. Stir well and simmer another 30 minutes. Serve.

Troop 544 Cook Book Page 64 Soup, Salad, & Sandwiches OZARK MOUNTAIN CHILI

3 medium onions, chopped 6 cloves garlic, minced 1/2 lb bacon, cut into pieces 2oz Gebhardt's chili powder 1/2oz dark chili powder 3 lb chuck roast, cubed red pepper to taste 1 can beef broth 1 lb hot pork sausage 1 can green chilies, minced 1/2 tsp dried habanera chilies 1 tsp cumin 1/2 tsp coriander 1 can tomato sauce 1 can rotel tomatoes 1/2 cups oregano tea (1 tsp oregano steeped in hot water 30min) 1 tbs salt 4 drops Tabasco sauce

THIS RECIPE WILL FEED A WHOLE TROOP. Fry bacon in a #14 Dutch oven until just crisp. Add onions, garlic, and all chili powder. Sauté until onions are clear. Brown beef in large skillet, a pound at a time, adding sprinkles of red pepper while browning. Use a little broth to keep from sticking. Add each batch to Dutch oven after browning and stir. Brown pork sausage and green chilies. Add habaneras when sausage is just about brown. Stir into Dutch oven. Cook 15 minutes. Add spices, tomato sauce, rotel tomatoes, and remaining broth. Mix well and cook for 30 minutes. Add oregano tea and Tabasco. Simmer covered for 15 minutes and serve.

Troop 544 Cook Book Page 65 Soup, Salad, & Sandwiches MELLOW CHILI olive oil 3 medium onions, chopped 2 green peppers, chopped 3 stalks celery, chopped 8 lbs ground beef 1 can tomato paste 2 can stewed tomatoes 2 can tomato sauce 1 can mild salsa 3 cloves garlic, minced 2 3oz jars chili powder 1 jalapeno chili, chopped 2 tsp salt 1 tsp oregano 1 tsp black pepper 2 large cans chili beans in gravy

THIS RECIPE WILL FEED A WHOLE TROOP. Thinly cover a #14 Dutch oven with olive oil. Sauté green peppers, onions, and celery 10 minutes. Add meat and cook until brown. Stir in tomato paste, stewed tomatoes, and tomato sauce. Simmer 15 minutes. Add rest of ingredients and simmer -1 hour. Stir occasionally. Serve.

Troop 544 Cook Book Page 66 Soup, Salad, & Sandwiches LUNCH & DINNER

GARLIC ITALIAN BREAD DUTCH OVEN DINNER

12 pieces of chicken of your choice of parts Flour Margarine 2 sliced onions 8 sliced potatoes 4 sliced carrots 1 full stalk chopped celery 1/2 cup water

Flour chicken. Melt margarine in Dutch oven and brown chicken. Add onions and continue to brown. Top with remaining ingredients. Cover and let steam until tender.

Thanks to Dennis and Ann Adcock, Cahokia Mounds District Staffers

CHICKEN & HAM BAKE

8 small boneless chicken breasts ½ lb shaved ham (don’t use country ham, dish is too salty) ½ lb Swiss cheese 1 can Cream of Chicken Soup 1 can Cream of mushroom soup I package Pepperidge Farms Cornmeal Stuffing Small can Grates Parmesan Cheese 1 stick butter (cut in pads or melted)

Place chicken in bottom of Dutch Oven. Salt and Pepper to taste. Layer ham over chicken and then place cheese over ham. Add cans of soup (DO NOT ADD WATER). And spread completely over chicken. Pour stuffing over chicken to cover entire oven about ¼” thick. Place or pour butter evenly over stuffing. Sprinkle Parmesan cheese on top. Cook at 350 degrees for 45 minutes to 1 hour depending on thickness of chicken.

Troop 544 Cook Book Page 67 Lunch & Dinner

EASY CHICKEN CASSEROLE

1 whole chicken, cut up-1 box Stove Top chicken flavor 2 cans cream of chicken soup 1 cup mayonnaise

Combine soup and mayonnaise in large pot. Add seasoning package from stuffing mix and 3/4 stuffing crumbs. Add chicken and mix well. Place Fin Dutch oven and top with remaining crumbs. Bake at 350 for 30 minutes or "until bubbly and crumbs are brown.

Thanks to Mike Audleman -- a Prodigy Scouter

GEEZER CHICKEN ORIENTAL

2 cans condensed golden mushroom soup 4 cans chunky chicken spread 2 cans fancy mixed Chinese vegetables, drained 2 cans cut green beans, drained 2 cans chow mein noodles 2 tsp ginger 2 tsp cuminki sauce 2 tbs teriyaki sauce soy sauce

In a medium pot, mix together mushroom soup, chicken spread, Chinese vegetables, and green beans. Cook over medium heat 10-15 minutes until bubbly hot. Stir in ginger, cumin, and teriyaki sauce. Serve over chow 4mein noodles and with teriyaki or soy sauce to taste.

TENDERFOOT CHICKEN CASSEROLE

1 whole chicken, cooked, boned, then chopped 1 box Stove Top stuffing, chicken flavor 2 cans cream of chicken soup 1 cup mayonnaise

Cut up chicken and boil in Dutch oven for 1/2 hour. Let cool, then bone and chop. Combine soup and mayonnaise in a large pot. Add seasoning packet from stuffing mix and 3/4 cups stuffing crumbs. Add chicken and stir well. Place in Dutch oven and top with remaining crumbs. Bake at 350 for 30 minutes.

Troop 544 Cook Book Page 68 Lunch & Dinner

CHICKEN POT PIE

3 lb chicken breasts, cubed 2 1/2 tsp salt 1 stalk celery, chopped 1/2 tsp turmeric chopped parsley 4 hard-boiled eggs cut into wedges 1 onion, chopped 4 potatoes, peeled, cut 1/3 tsp pepper Dough: 2 cups flour 1/2 tsp salt 2 eggs, beaten 4-6 tbs water

Place chicken in Dutch oven, add salt, pepper, celery, onion, and turmeric. Bring to a boil, reduce heat, cover and simmer about 1 hour. Do not overcook. Remove chicken from broth. To make dough, place flour in a medium pot. Make a well in the center of the flour and add the eggs and salt. Gradually work eggs into the flour, adding only enough water to make a soft but not sticky dough. Knead 5 minutes. Cover the dough and let rest 30 minutes. Divide the dough in half and roll out each as thinly as possible into a 15in square and cut each square into 2in squares with a sharp knife. Add potatoes and celery to the broth. Simmer 25 minutes until veggies are tender. Add chicken pieces and bring to boil. Slide the squares of dough into the broth a few at a time, pushing them down gently. Cover and simmer 20 minutes. Serve with parsley.

Troop 544 Cook Book Page 69 Lunch & Dinner CHICKEN TETRAZZINI

4 lb chicken, cut up 1 lb fresh mushrooms, thinly slice sliced 6 tbs margarine 4 tbs olive oil 3 cloves garlic, minced 1 lb spaghetti 4 tbs flour 2 cups heavy cream 1 can Parmesan cheese, grated nutmeg to taste

In a Dutch oven, combine chicken with enough salted water to cover meat by 2in. Bring to boil, simmer for 20 minutes. Let cool. Separate the meat from the sin and bones. Return the skin and bones to broth. Cut meat into strips and reserve. Simmer broth until reduced by 1/2. Strain and discard solids. Boil stock until reduced to 2 cup. In a large skillet, sauté mushrooms and garlic in 2tbls margarine and 2 tbs olive oil until soft. Add remaining margarine and olive oil. Add flour and stir well into a roux. Stir in reserved broth and cream. Add nutmeg, salt and pepper to taste. Bring sauce to boil, reduce heat and simmer C5 minutes. Cook spaghetti in large pot until soft. Drain well. Stir 1/2 mushroom sauce into spaghetti and place into Dutch oven. Add chicken meat to remaining sauce. Spoon into center of spaghetti. Sprinkle well with Parmesan cheese and bake at 350 for 25-30 minutes. Serve with rest of Parmesan cheese.

CHICKEN STEW

2 chickens, cut up 4 onions, chopped 1 cup celery, chopped 2 green peppers, chopped 2 cups flour 1 tsp salt 1 tsp black pepper 1 tsp red pepper 1 tsp Tabasco 1 tbs parsley flakes 1/4 cups green onions, chopped 1 cup olive oil

Brown chicken in olive oil in Dutch oven. Remove chicken and add flour to make roux. Stir constantly until brown. Add onions, celery, and peppers. Cook until soft. Add chicken and 3qt water. Add seasonings and stir well. Let cook until chicken is tender. Add parsley. Cook for 5 minutes and serve.

Troop 544 Cook Book Page 70 Lunch & Dinner FIRST CLASS GRILLED STEAK

3 lb boneless sirloin steak 1 1/2 tsp pepper 3/4 tsp caraway seeds 3/4 tsp ground turmeric 1/4 tsp cardamom 2 gallon zip-lock bags

Mix all ingredients except steak. Sprinkle on both sides of steak and lightly press into beef. Place into zip-lock bag. Squeeze out air and seal. Place in second zip-lock and seal. Put in cooler at least 1 hour. Grill over coals 25-30minutes, turning 2 or 3 times. Cut into serving pieces.

TWO STEW FOR A CREW 2 lb. ground beef 2 large onions, sliced 2 large potatoes, sliced 2 cans of mixed vegetables with 2 cans of cream of mushroom soup

Line Dutch oven with foil. Brown ground beef and onions in large skillet. Drain. Layer ground beef on bottom of Dutch oven. Layer potatoes. Layer mixed vegetables with liquid from only one. Layer cream of mushroom soup. Place about 5 charcoal briquettes on bottom of -oven and 10-12 on the lid. Bake for 35-40 minutes.

Thanks to Dennis and Ann Adcock, Cahokia Mounds District Staffers

DUTCH OVEN PIZZA

2 pkg. crescent rolls 1 jar pizza sauce 1 1/2 lb ground beef 8oz shredded cheddar cheese 8oz shredded mozzarella cheese 4oz pepperoni 2 tsp oregano 1 tsp garlic powder 1 tsp onion powder

Brown ground beef, drain. Line Dutch oven with 1 pkg. crescent rolls. Spread pizza sauce on dough. Add ground beef, pepperoni, and sprinkle oregano, garlic powder, and onion powder on top. Add cheeses and use second pkg. crescent rolls to form top crust. Bake 30 minutes at 350 degrees. Other ingredients such as chopped green pepper, chopped onion, cooked bacon, and/or mushrooms can be added to make a "garbage can" pizza.

Troop 544 Cook Book Page 71 Lunch & Dinner FLANK STEAK TERIYAKI 4-6 flank steaks 1 tbs olive oil 1/4 cups sugar 1 tsp ginger 4-6 pineapple slices 1/4 cups soy sauce 1/4 cups teriyaki sauce 1 clove garlic, diced 1 tsp cumin 1/2 tsp red pepper 1/2 tsp lemon pepper

Combine all ingredients except steaks and pineapple to make marinade. Mix well and pour over steaks. Marinate 1 - 1 1/2 hours. Fry steaks in large skillet and brush with rest of marinade while cooking. Brown, and add pineapple during last few minutes.

GEEZER TACO PIE

1 1/2 lbs ground beef 4 large corn tortillas 1 can tomato puree 1 jar taco sauce 1 can green chilies 1 medium onion, chopped 1/4 tsp red pepper 1/4 tsp cumin 8oz shredded Monterey jack cheese

Brown ground beef with onions and drain. Combine taco sauce, tomato puree, red pepper, cumin, and green chilies. Line Dutch oven with aluminum foil. Place 2 tortillas in oven. Pour 1/2 of ground beef, then 1/2 sauce mixture on top of tortillas. Place 2 more tortillas on atop and pour in rest of beef and sauce mixture. Top with cheese. Cover and bake until cheese is melted.

Troop 544 Cook Book Page 72 Lunch & Dinner DUTCH OVEN DELIGHT

2 lbs ground beef 3 tbs olive oil 8oz elbow macaroni 12 onion, chopped 1 green pepper, diced 1/4 cups celery, chopped 1/4 cups green onion, chopped 1 can stewed tomatoes 1 can tomato sauce 2 cups water 2 tbs Worcestershire sauce 8 drops Tabasco sauce 1 tsp salt 1/2 tsp lemon pepper 1/2 tsp celery salt 2 cans kidney beans

In Dutch oven brown meat in olive oil. Drain and retain drippings. Return 3 tbs of drippings to oven and sauté macaroni, onion, green pepper, celery, and green onion for 5minutes, stirring constantly. Return meat to oven; add tomato sauce, stewed tomatoes, and water. Mix well. Add remainder, except kidney beans, and mix well. Cover and simmer or 25 minutes. If ingredients are dry, add more water. Add kidney beans and simmer for another 10 minutes. Serve.

RED BEANS AND RICE WITH SMOKED SAUSAGE

1 lb dried red beans 1 1/2 lbs smoked sausage, cut into1 1/2in pieces 8oz ham shanks 2 onions, chopped 2 cloves garlic, minced 1 tsp thyme 1 tsp black pepper 1 tsp red pepper 1/2 tsp sage 2 cups cooked rice

Place beans in Dutch oven and cover with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer 2 1/2 hours. Add water if necessary. Add salt to taste. Discard ham bones. Remove 4 tbs of beans from mixture and mash. Return to oven and 1stir. Simmer 15 more minutes. Add rice and serve

Troop 544 Cook Book Page 73 Lunch & Dinner FETTUCCINE ALFREDO WITH CHICKEN Recipe By Brien Britt

2 lbs boneless chicken breast (cubed) 1 stick butter 1 Tbs minced garlic 1 Tbs Italian Seasoning 2 packets dry Alfredo Sauce mix 3 cups whole milk 1 16 ox box Fettuccini Noodles

Chicken: In a skillet, melt 2 Tbs butter and add garlic. Add chicken and sauté over medium-high heat. Sprinkle with Italian seasoning while cooking. Continue cooking until thoroughly cooked.

Sauce: Prepare 2 packages Alfredo Sauce following directions on envelope

Noodles: Place noodles in salted boiling water and cook until desired doneness. Remove from heat and drain off all water.

On a platter, place noodles. Cover with chicken and then pour sauce over dish. Sprinkle with grated Parmesan cheese

SLOW COOKER MEXICAN MEAT LOAF

2 pounds ground beef chuck 1 cup coarsely crushed corn chips 1/3 cup taco sauce 2 tablespoons taco seasoning or taco spices 1 egg, lightly beaten 1/2 cup grated cheese (Cheddar, Monterey Jack or Mexican blend)

Mix meat, crushed chips, taco sauce, seasoning, egg and cheese. Shape into a loaf. Place in electric slow cooker. Cover and cook on low 8 to 10 hours (or on high 3½ to 5 hours). Makes 5 to 6 servings.

Troop 544 Cook Book Page 74 Lunch & Dinner SHRIMP & STEAK KABOBS

1/2 cup Vegetable oil 1/4 cup lemon juice 1 tsp. dried Oregano Leaves 1/2 tsp. dried Basil 1 clove Garlic, finely chopped 1/2 lb. med. raw shrimp, peeled & deveined 1/2 lb. boneless Beef Sirloin, cut into cubes Zucchini, onion and red or yellow bell peppers

In shallow dish or plastic bag, combine oil, lemon juice, oregano, basil, and garlic; add shrimp and meat. Cover; marinate in refrigerator or ice chest for 3-4 hrs. Skewer meat and shrimp with vegetables. Grill or broil as desired, basing frequently with marinade.

1/2 lb. of scallops can be substituted for sirloin. serves 16 appetizers or 4 full servings.

TEXAS RANGER STEW Sgt. Brantley Foster, Company B, Texas Rangers & wife Suzane

1 1/2 lb. Lean ground beef 1 1/2 teaspoon salt 1 small onion chopped 1/2 teaspoon ground thyme 1 (28 oz) can peeled 1/8 teaspoon ground black pepper whole tomatoes 2 (6-8 oz) cans sliced mushrooms 1 (14 oz) can beef broth 1 cup uncooked quick-cooking rice Water 1/4 cup ketchup 2 tablespoon Worcestershire sauce

Place a large skillet over medium-high heat and add ground beef and onion. Cook, breaking up beef, until beef is no longer pink inside; drain fat. Add tomatoes, broth, and 2 soup cans of water, ketchup, Worcestershire sauce, salt, thyme, pepper, and mushrooms. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in rice, cover and set aside 5 minutes. Makes 4 to 6 servings.

Troop 544 Cook Book Page 75 Lunch & Dinner TURKEY VULTURE CASSEROLE

2 cans turkey, 1 pkg. elbow macaroni 1 can cream of celery soup 1 pkg. vegetable soup mix

Cook the macaroni, drain the water, saving 1 cup. Add the soup mix with the water, simmer for 2 minutes. Add the can of cream of celery soup and the canned turkey. Heat to bubbling and serve.

FRONTIER DINNER

7 oz or 1/2 lb. package of Elbow Macaroni 1 can tomato soup 1 can Chili with beans

Prepare Macaroni by boiling till done, drain. In a large saucepan, blend chili and tomato soup; heat through, Add macaroni; heat through. 4-6 servings

RICE N’ CHICKEN Troop 928

1-1/3 cups instant rice 2 Tbls. Dry onion flakes 1 can boned chicken 1/2 tsp. Sage 2 tsp. Instant bouillon

Boil 1-2/3 cups water. Add dry ingredients and can chicken. Simmer 5 min. Variations: Tuna and dry mushrooms 2 servings

MEXICAN RICE & BEEF Dennis A. Schmitt 1/2 lb. ground beef 4 whole scallions, 1+1/2 teas. chili powder 1 (8 oz). can tomato sauce 1/2 cup water, 3/4 cup Minute Rice

Brown beef & scallions, add tomato, water, chili powder. Bring to boil. Stir in rice, cover, stand for 5 min. Serve with tortilla chips. Serves 4 alternate: FD beef and dried onions.

Troop 544 Cook Book Page 76 Lunch & Dinner CHILI MAC Mac Kool 1/2 cup dried beef 1 1/2 tsp. salt, 1 1/2 cups Macaroni 1/4 tsp. black pepper 2 T. chili powder 3 cup water

Bring to boil. Add 1 1/2 cups noodles and simmer 15 min. When done, stir in 1/3 cup powder milk and 4 T. margarine. Top with Parmesan cheese or cheddar.

CHEESEBURGER RICE Minute Rice

1 lb. ground beef 1 sm. onion, chopped 1 1/2 cups water 1/2 cup catsup 2 T. mustard 1 can cream of mushroom soup 1/2 tsp. salt 1/2 tsp. pepper 1 1/2 cups Minute rice 1 cup shredded cheese

Brown meat and onions drain fat. Stir in water, soup, catsup, mustard, salt & pepper. Bring to boil. Stir in rice, cover. Remove from heat and let stand 5 minutes. Fluff with fork and sprinkle with cheese; cover. Let stand 3 minutes or until cheese melts. Serves 4

CAMPFIRE STEW

2 lb. hamburger or 4 cups leftover meat 6 tbs. cooking oil 1 cup macaroni, cooked 2 onions, sliced 3 15 oz cans kidney beans 2 cans (1 lb. each) tomatoes salt and pepper to taste

Brown onions and meat drain fat. Combine the rest of ingredients, adding water and salt and pepper. Simmer 20 minutes.

Troop 544 Cook Book Page 7777 Lunch & Dinner HARVESTERS MEAT LOAF

Harvesters Meat loaf, which was served at the recent Share Our Strength Taste of the Nation benefit, is a specialty of Ohio Grange Cafe, 1915 Westheimer. Owners Smoot Hull, a native Texan, and Patrick Markey, from Fostoria, Ohio, and chef Michael Frietsch chose a Midwestern heartland theme for their second restaurant, which opened in November 1996 (they also own Empire Cafe).

2 shallots 2 ounces each: crimini and button mushrooms 1 cup milk 6 slices fresh white bread, crusts removed 3 tablespoons butter 2 pounds ground beef chuck 1 pound ground pork 2 teaspoons salt 1 bunch fresh chives, diced 2 large eggs Ketchup 1 teaspoon each: ground black pepper, onion and garlic powders

Preheat oven to 350 degrees. Purée shallots and mushrooms in food processor; set aside. Combine bread and milk in large mixing bowl, and mash with hands until milk is absorbed and mixture has a smooth texture. Heat butter in skillet and sauté shallot- mushroom purée about 3 minutes until tender.

In large mixing bowl, combine mushroom mixture, bread, chuck, pork, salt, pepper, onion and garlic powders, chives and egg; mix by hand until evenly blended. Transfer mixture to a 9-by-5-by-3-inch loaf pan and pound on table to remove any air bubbles. Cover with foil. Bake about 1 hour until slightly browned on top. Remove foil and glaze top with ketchup. Return to oven and bake 10 minutes more, until browned. Remove from oven and let rest 15 minutes before slicing. Serve with additional ketchup. Makes 4 to 6 servings

BOY SCOUT POTATOES B. Powell?

Potato Carrot Small onion Salt & Pepper margarine

Slice the Potato into 1/4-inch slices. Peal and slice the onion and carrot. Place in the middle of a drugstore foil wrap with salt, pepper, & a dollop of margarine. Add 1 Tbs. water. Seal the Wrap and place on coals for 45 minutes to an hour.

Troop 544 Cook Book Page 78 Lunch & Dinner BAKED APPLE

1 apple per person, 1 tablespoon brown or white sugar per apple

Wash apple. Cut a slice off the top, remove the core, and put the sugar in the hollow. Wrap in foil. Cook in hot ashes about 1 hour.

COMPLETE MEAL (HOBBIE)

Meat, seasoned to taste Potatoes Other vegetables

Cut meat, potatoes, and other vegetables into bite-size pieces. Divide the ingredients into individual portions on pieces of foil. Wrap each portion carefully. Cook in hot ashes about 1 to 2 hours. Serve, in foil

Bread: 2 cups biscuit mix 1/2 cup plus 1 tablespoon milk

1. Stir the ingredients together; this will make a very thick dough. Add a few teaspoons of milk if necessary. Shape it like a bread loaf, and dust with additional biscuit mix or flour. 2. Grease a large sheet of foil heavily. Place the dough on the foil and wrap it loosely so the foil package will not burst when the dough rises. Wrap the dough loosely again to cover the seams and crimping 3. Place the bread package at the edge of the coals and turn every 10 minutes for about 1 1/2 hours, depending on the intensity of the heat. Yield: 1 loaf

BEEF POT ROAST

3-4 lb rump roast or pot roast 3 medium potatoes, pared and halved 3 medium carrots, cut into 2" pieces 2 medium onions, halved 1 tsp salt 1/4 tsp pepper 1/2 c water or beef broth

Brown roast in oven on all sides in small amount of oil. Remove meat, salt and pepper. Place half of vegetables in bottom of oven, return meat to oven and add remaining vegetables and liquid. Cover and cook at 300 for 3-5 hours depending upon size of roast and degree of doneness desired. Remove meat and vegetables carefully and place on serving platter.

Troop 544 Cook Book Page 79 Lunch & Dinner

STEAK & MUSHROOMS

1 lb mushrooms sliced 1/2 tsp salt 1 c onions, diced 1/2 tsp pepper 1/4 lb butter 1 round steak 8 oz can tomato sauce flour 1 tbs Worcestershire sauce

Cut meat into strips and coat with flour. Sauté in melted butter for 5 min. Add onion and mushrooms, cook another 5 min or until onion turn clear. Add remaining ingredients and stir well. Simmer 1 to 1-1/2 hours. Serve over rice

Great Beef Stew

1/4 lb chuck steak (cheap) for each person 5 pounds of potatoes 5 pounds of carrots Salt, pepper, bay leaves, water

Let the beef cook for 30 minutes after the water is a full boil, (make sure pot has a cover for more efficient heating) throw in carrots + potatoes, bring to boil and serve once carrots and potatoes are soft. Jack Clow, Scouter

Troop 544 Cook Book Page 80 Lunch & Dinner STEW AND BISCUITS Jim Lewis, SMALL Troop 1, Bartlesville, OK

1 roast (1/4 - 1/2 lb. per person; cheaper than stew meat) 1 bottle Zesty Italian salad dressing 1 tbs.. Worcestershire sauce 1 tbs.. butter or margarine 1 large onion 1 tsp. pepper 1 tsp. garlic salt 1 tsp. seasoning salt 1/2 cup cornstarch 1 - 2 cans refrigerated jumbo biscuits 1 large Ziploc bag 2 - 3 1 lb. bags frozen vegetables (chef's choice - many combinations are available at the supermarket.

Note: The onion can be omitted if the frozen vegetable package includes onion. It's nice to include a specialty mixture of vegetables for color and variety.) 1 package mushroom (or brown) gravy mix. Also, (a package of e.g., McCormick, beef stew seasoning can be used in place of the seasonings and corn starch)

The morning of the dinner, cut up the roast into bite-sized cubes, put the cubes in the Ziploc bag, and add the salad dressing and Worcestershire sauce. Seal the bag and knead to mix the contents. Put the bag back in the cooler until its time to cook. It is best if the meat can marinade at least four hours (this imparts a wonderful flavor to the meat as well as tenderizes it). Dice the onion. Sauté' in the butter in the Dutch oven. Then add the marinated meat and spices and brown the meat. After the meat has browned, add the mixed vegetables and stir. When everything is combined, mix the gravy mix with water in a separate cup per the instructions on the package and add to the stew. If there is not enough liquid to the mixture, add a little more water. Cover the Dutch Oven and allow to cook for about 1/2 hour, stirring occasionally. There will be extra liquid in the stew from the marinade, vegetables, and added water, which will have to be thickened. To do this, mix the cornstarch with cold water in a separate cup until it is a thick white liquid. Slowly stir this into the stew over heat until it starts to thicken. Cover and allow to simmer on low heat for 5 - 10 more minutes, stirring frequently. Pull the oven off the fire and uncover. Place jumbo biscuits on top of the stew leaving a small gap between the biscuits. Cover the oven and place the oven on a pile of coals, then place coals on the lid. Check periodically until the biscuits are light golden brown.

Troop 544 Cook Book Page 81 Lunch & Dinner MEAT LOAF

3 lb ground beef 1/2 c bell pepper 1-1/2 c quick oats 2 pkg onion soup mix 2 eggs 1-1/2 tsp salt 1/2 tsp dry mustard 1/4 tsp marjoram

Mix all ingredients and put in casserole pan. Place in Dutch oven. Bake 1 hour, covered.

FRONTIER SPAGHETTI

1 lb spaghetti 1 tbs garlic flakes 1 lb bacon cut into 1in pieces 1 tbs olive oil 3 eggs, beaten 1/4 cups grated Parmesan cheese 1/4 cups grated Romano cheese 2 tbs parsley flakes 1/2 tsp pepper Rest of can Parmesan cheese Pepper

Cook spaghetti as directed. Cook and stir garlic and bacon in oil until bacon is crisp. Drain. Mix together eggs, Parmesan cheese, Romano cheese, parsley, and pepper. Reserve. Drain spaghetti and return to pan over low heat. Toss spaghetti quickly with egg mixture. Add bacon mixture and stir. Top with additional Parmesan cheese. Serve with pepper on side to taste.

Troop 544 Cook Book Page 82 Lunch & Dinner CAMPER’S PIZZA

1 box buttermilk biscuit mix 1/2 tsp salt 1 jar pizza sauce 8 oz pepperoni slices 8 oz shredded mozzarella cheese oregano

Add salt to buttermilk biscuit mix and prepare to package directions to make stiff dough. Divide dough into 4 equal parts and pat each part into an 8in circle. Place circles on grill 5in from medium coals and cook 8 minutes. Turn grilled side up and spread pizza sauce. Top with pepperoni and mozzarella cheese. Sprinkle with oregano. Cook 12-15 minutes 9longer, until sauce bubbles and edges of dough are brown.

GARLIC RICE

2 can chicken broth 2 cups rice, uncooked 1 1/2 stick margarine 2 cup mushrooms, drained 3 cloves garlic, minced

Heat margarine and chicken broth in large pot. Add remaining ingredients and cook according to package directions for rice.

GRANDPA GEEZER’S SAUSAGE & PEPPERS

2 tbs olive oil 16 hot Italian sausages 1 medium onion, thinly sliced 1 green pepper, diced 2 red peppers, sliced 3 tbs tomato paste 1 tbs garlic flakes salt and red pepper to taste

Heat oil in large skillet and cook sausage for 2 minutes on each side. Pour off most of fat. Add onions, garlic, peppers, fennel, salt and red pepper. Cover and cook over low heat 25 minutes. Serve.

Troop 544 Cook Book Page 83 Lunch & Dinner

SMOKED PORK ROAST

Brinkman or similar smoker Charcoal pan full Water pan full 3-4 lb pork roast 1 tbs garlic powder 1 tbs red pepper 1 tbs paprika Worcestershire sauce

Score roast, rub with spices, and sprinkle on a little Worcestershire sauce. Place in double gallon zip-lock and store in cooler overnight. Place in smoker with 3 tbs Worcestershire sauce in water pan. Smoke for 3-4 hours

TEXAS ROAST 3 lb pork roast 1 tsp salt 1 tsp pepper 1/8 tsp allspice 1 tsp chill powder 1 tsp red pepper 1 tsp cumin 1 1/4 cups chili sauce 2 tbs lemon juice 1 cup melted apple jelly 1 tbs Worcestershire sauce Tabasco to taste

Place roast in Dutch oven and sprinkle with mixture of dry spices. Combine remaining ingredients and spread evenly on roast. Roast at 350 for 2 hours. Baste frequently with drippings in bottom of oven.

Thanks to Mike Audleman -- a Prodigy Scouter

Troop 544 Cook Book Page 84 Lunch & Dinner TACO PIE

1-1/2 lb ground beef 1 medium jar Taco sauce 4 large corn tortillas 1 8 oz pkg shredded cheddar cheese 1 can (8 oz) tomato puree

Brown ground beef, drain. Combine taco sauce and tomato puree. Line Dutch oven with aluminum foil. Place 2 tortilla shells in Dutch oven. Place 1/2 of ground beef on top; pour 1/2 taco sauce over top. Place 2 more tortilla shells on top and place in rest of beef and pour remaining taco sauce on top. Sprinkle with cheese. Cover and bake until cheese is melted. Variations: Add chopped onions, mushrooms or tomatoes to meat. Lynne Waltz, Troop 546, Niceville, FL

CHICKEN POT PIE

3 to 3-1/2 lb Chicken Chopped parsley 2-1/2 tsp salt 4 hard-boiled eggs cut into wedges 1 stalk of celery, chopped 1 medium onion, chopped 1/2 tsp saffron 4 medium potatoes, peeled, cut 4 stalks celery, thinly sliced 1/4 tsp pepper Dough: 2 c sifted flour 2 eggs 1/2 tsp salt 4-6 tbs water

Place chicken in Dutch oven, add salt, pepper, celery, onion and saffron. Add water to almost cover chicken. Bring to a boil, reduce heat, cover and simmer about 1 hour or until the chicken is tender. Do not overcook. Remove the chicken from the broth to make dough, place the flour into a mixing bowl. Make a well in the center of the flour and add the eggs and salt. Gradually work eggs into the flour, adding only enough water to make a soft but not sticky dough. Knead five minutes. Cover the dough with clean cloth and let rest 30 minutes. Divide the dough in half and roll out each as thinly as possible into a 15" square and cut each square into 2" squares with a sharp knife. Add potatoes and celery to the broth; simmer 25 min. until vegetables are tender. Taste the broth and add more salt or pepper if needed. Add the chicken pieces and bring to boil. Slide the squares of dough into the broth, a few at a time, pushing them down gently. Cover and simmer 20 min. Ladle the potpie into large soup bowls and garnish with chopped parsley and the wedges of hard cooked eggs.

Troop 544 Cook Book Page 85 Lunch & Dinner

TEXAS PORK ROAST

1 small leg of pork 2 tbs lemon juice 1 tsp salt Dash of Tabasco sauce Pepper to taste 1 c melted cinnamon-flavored 1/8 tsp allspiceor plain apple jelly 1 tsp chili powder 1 tbs Worcestershire sauce 1-1/4 c chili sauce

Place pork in oven and sprinkle with mixture of salt, pepper, allspice and chili powder. Combine remaining ingredients, and spread evenly on pork. Roast at 350 for 30 min per pound. Baste frequently with well-seasoned drippings in the pan. Serves 14-16.

SHRIMP ETOUFEE (Pronounced A-TO-FAY)

3/4 lb butter 5 c diced onion (or equal volume to meat) 1 c parsley, chopped 3 tbs salt 1 tbs Louisiana Hot Sauce 2 tbs lemon juice 4 lb peeled shrimp 2 tbs Worcestershire Sauce

Cook onion in butter until clear. Add parsley, salt, lemon juice, hot sauce and Worcestershire sauce and simmer 5 min. Add shrimp, cover and simmer until shrimp turns pink and are done.

CALZONE

Dough: 2 cup warm water 1 Tbs. sugar 1 packet yeast (approx. 1 Tbs..) 1 tsp salt 6 cups all purpose flour 1/4 cup olive oil Filling: Your choice

Troop 544 Cook Book Page 86 Lunch & Dinner

OLD FASHIONED MACARONI AND CHEESE

8 oz macaroni 8 oz sour cream 2 c cottage cheese 8 oz cream cheese 1 small onion, chopped Salt & pepper 8 oz sharp cheddar cheese

Prepare macaroni according to package instructions. Mix all ingredients together and place in pan. Put pan in 350 Dutch oven for 30 min or until cheese is melted and bubbly. Rosie Higher, Ft Walton Beach, Fl

GARLIC POTATOES

6 medium sized potatoes Garlic salt 1/2 pint of cream

Peel potatoes and cut into thin slices. Place the potatoes in the oven in layers, sprinkling some garlic salt on top of each layer. Pour cream over the lot, and cook for an hour or so until the potatoes are cooked through. Bruce Ward, Australian Scouter

Troop 544 Cook Book Page 87 Lunch & Dinner

BREADS

REAL CINNAMON ROLLS 2 cup lukewarm water 1 package dry yeast 2 tbs sugar 1 tsp salt 4-5 cups flour tub soft margarine 1 cup sugar 2 tbs cinnamon 8oz pecan pieces

Mix lukewarm water, yeast, 2 tbs sugar, and salt in medium pot. After yeast mixture is bubbly, add 2 cups flour and mix well. Add rest of flour slowly to make dough. Place on floured surface and knead until smooth. Oil surface well. Place in large pot, cover, and let rise (1 hour). Knead second time and roll into a thin sheet on a floured surface. Spread soft margarine, sprinkle on sugar, cinnamon, and pecan pieces. Roll into a log and pinch ends shut. Spiral log onto greased large pot lid and press down until log covers bottom of lid. Spread more margarine on top. Bake in pre-heated Dutch oven 30-45 minutes. Slice while warm but not hot.

SAUSAGE BALLS 2 lbs sausage 12 oz shredded cheddar cheese 2 eggs, beaten 6c biscuit mix 2 tsp cumin 2 tsp red pepper 1 tsp dried red pepper 1 tsp garlic powder 1 tsp onion powder

Mix all ingredients together - don't be afraid to use your hands.

AFTER WASHING. Pinch off small pieces and form into balls. Cook 10-15 minutes in Dutch oven.

Troop 544 Cook Book Page 89 Breads SPOON BREAD

2 cups yellow cornmeal 2 tsp salt 1 tsp baking soda 1 1/2 tbs margarine, melted 3 cups buttermilk 2 eggs, beaten

Put cornmeal in medium pot and add 1 1/2 cups hot water. Mix well to be mush-like. Add margarine and salt. Stir in milk and baking soda. Add eggs, whipping slightly. Pre heat Dutch oven. Pour batter in greased large pot lid. Make sure to have aluminum foil balls in bottom of oven to keep an air space underneath pot lid. Bake for 20 minutes.

CHEDDAR BISCUITS 1 3/4 cups flour 2 tsp baking powder 1 tsp sugar 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp dry mustard 1/3 cups shredded cheddar cheese 3/4 cups buttermilk 1/4 cups margarine, softened

In medium pot, combine flour, baking powder, sugar, baking soda, salt, dry mustard. Cut in margarine with pastry cutter until mixture resembles coarse meal. Stir in cheese and buttermilk. On lightly floured surface, roll dough to 1/2in thick. Use 2in biscuit cutter and cut into rounds. Keep rolling and cutting until all dough is used. Place on greased cookie sheet and bake in cardboard oven at 450 until tops are light brown.

(An Easy Alternative: Use Bisquick and prepare per box directions. Add minced garlic for added flavor)

Troop 544 Cook Book Page 90 Breads GARLIC TOAST Recipe By Dick

Serving Size: 6 Preparation Time :0: 30

1 loaf French bread loaf 4 oz butter 1 tsp. garlic salt 1 tsp. onion salt 1 tbs. chopped parsley OPTIONAL

An hour and a half before supper, make a small charcoal fire. Slice bread diagonally about 1 1/2" thick. Melt butter in an aluminum foil cup on the side of the fire. Add garlic salt onion salt and parsley to the butter. With a brush or a folded up paper towel, brush butter onto both sides of the bread, Put the grill on a couple of rocks close to the fire. Toast the bread lightly. Wrap in Aluminum foil to keep warm.

TWIST ON A STICK

1 cup Bisquick mix water cinnamon sugar

Mix the Bisquick with enough water to form dough. Roll into a long piece and wrap or twist around a clean green stick (not dried out). Sprinkle cinnamon sugar on twist. Place or hold stick over a fire and bake on all sides. Bake until golden brown. Break off a piece to check if inside is done. EAT

CRESCENT ROLLS ON A STICK

tube of refrigerated Crescent rolls Butter or margarine Jam, jelly or honey

Using a thick green stick about 1 inch in diameter, wrap the dough for a crescent roll spiral fashion around the tip of the stick. Leave space with the spiral for the heat to reach all of the dough. Press the ends of the dough to the stick to stick to the stick..... Hold the stick over coals for 15-20 min., turning frequently as you salivate. When golden brown, slip the roll of the stick and spread with butter, jam, jelly, or honey. Plan for 1-3 rolls per Scout.

Troop 544 Cook Book Page 91 Breads

DESERTS

CHEAP PIE Dennis A. Schmitt

2 slices bread margarine cinnamon sugar, jam or fruit pie filling heavy foil

Butter two slices of bread, place buttered side down on foil. spoon on fruit filling and cinnamon sugar. Place on top the other slice of buttered bread and pinch the edges together. Seal in foil and lay on the coals for 10 minutes or so, turn over for another 5 minutes.

CHOCO-CHIP PIE

1 graham cracker crust pie shell 1 package instant chocolate pudding and pie filling Cool Whip instant Mix dried milk powder. 1/2 cup chocolate chips (or pick out from your GORP)

Mix the pudding mix, water, and milk. Let set for a few minutes and then fold in the chips. Pour into the crust. Whip up the Cool Whip mix and top the pie. Sprinkle a few chips on top. Great for that surprise birthday party at camp. Serves 6 or 1

SOMEMORE'S Girl Scouts

Graham crackers marshmallows, Hershey’s chocolate bars and one campfire.

Place large marshmallow (not the mini's) on a long pealed green stick and heat over campfire until gooey. Prepare the graham cracker by breaking into two squares. Place a chocolate square and the hooey-gooey marshmallow between the graham crackers and allow the chocolate to melt. Eat and have SomeMore.

Troop 544 Cook Book Page 93 Deserts

RICE KRISPIES TREATS Kellogg's

6 cups Rice Krispies cereal 1 10 oz package marshmallows vegetable cooking spray 1/4 cup margarine

Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies and stir until well coated. Using spatula or waxed paper, press mixture into 13 x 9 x 2 inch pan coated with cooking spray. Cut into squares when cool. yields ~24 treats.

PEANUT BUTTER TREATS Kellogg's

Original Rice Krispies Treat recipe above plus 1/4 cup peanut butter

Add 1/4 cup of peanut butter to melted marshmallows before adding to Rice Krispies. Stir until well coated. Using spatula or waxed paper, press mixture into 13 x 9 x 2 inch pan coated with cooking spray. Cut into squares when cool. Yields ~24 treats.

CARAMEL TREATS Kellogg's

Original Rice Krispies Treat recipe above ^ plus 1/3 cup caramel ice cream topping

Add 1/3 cup of caramel ice cream topping to melted marshmallows before adding to Rice Krispies. Stir until well coated. Using spatula or waxed paper, press mixture into 13 x 9 x 2 inch pan coated with cooking spray. Cut into squares when cool. Yields ~24 treats.

CHOCO TREATS Kellogg's

Original Rice Krispies Treat recipe above ^ plus 1/3 cup mini chocolate chips

Add 1/3 cup of mini chocolate chips to Rice Krispies before adding the melted marshmallows. Stir until well coated. Using spatula or waxed paper, press mixture into 13 x 9 x 2 inch pan coated with cooking spray. Cut into squares when cool. Yields ~24 treats.

Troop 544 Cook Book Page 94 Deserts

FRUIT TURNOVERS

1 tube Crescent Rolls 1 can fruit pie filling or chunky applesauce. 1 beaten egg foil lined cardboard oven or reflector oven

Lay out a triangle of crescent roll dough and place 1-2 tablespoons of pie filling in center. Brush beaten egg along the edges and lay a second piece of dough on top. Press edges together. Bake for 10-15 minutes or until golden brown. Serves 4

MONKEY BREAD

4 cans Biscuits 1 c Sugar 1 c Brown sugar 4 tbs Cinnamon 1 stick oleo

Cut biscuits into quarters. Mix sugar and cinnamon in plastic bag. Drop quarters into bag and coat well. Place in Dutch oven. Melt oleo in lid and pour over quarters. Bake 350 for 35 min.

CHERRY CRISP

2 cans cherry pie filling 2 sticks butter, melted 1 white cake mix 1-3/4 c chopped nuts

Pour pie filling in bottom of oven. Sprinkle cake mix over top and DO NOT STIR. Top with nuts. Pour melted butter over top. Bake for about 30 min at 350 degrees.

SUGAR COOKIES

1/2 c softened butter 1/2 tsp salt 1 c sugar 2 tsp baking powder 1 egg 2 c flour 1/2 tsp vanilla extract

Combine butter and sugar, stirring until well mixed. Blend in egg and vanilla. Add remaining ingredients and mix well. Drop onto greased pie tin or aluminum pan. Place on trivet or inverted pie tin in 400 Dutch oven. Bake for 6 to 7 min.

Troop 544 Cook Book Page 95 Deserts

PINEAPPLE UPSIDE DOWN CAKE

1 pkg "complete" white cake mix 1 can pineapple rings 1 small bag pecans 1 small jar maraschino cherries 1/2 cup brown sugar foil margarine flour cardboard circle cut slightly- smaller than inside of Dutch oven then covered with foil

Line Dutch oven with foil. Grease and flour well. Layer bottom of oven with pineapple rings. Save juice. Use pecans and maraschino cherries to fill in holes. Sprinkle over pineapple: brown sugar, 2 to D2 tbs pineapple juice, 4 to 5 pats margarine. Prepare cake mix. Use rest of pineapple juice as liquid in mix. Pour into oven. Cover and eat oven. Use 6 briquettes on bottom and 18 on top. Keep briquettes in a B1 to 3 ratio to keep up heat. Bake 20-30 minutes. Let oven cool. Place foiled cardboard on top of cake and invert oven to remove cake. Slowly peel off foil from cake. Serve.

Thanks to J.D. Kuehn, Cahokia Mounds District Executive

DUTCH OVEN BAKED STUFFED APPLES

12 tart red apples 2 cups brown sugar 1/2 cups seedless raisins 2 tbs grated orange peel 1/2 cups soft margarine 2 cups very hot water 12 tbs orange juice concentrate

Wash, core, and stem apples, but don't peel. Stand them in the bottom of a foil lined Dutch oven. Stuff with 1 cup of brown sugar, raisins, And orange peel equally. Fill with margarine and sprinkle remaining sugar over tops. Pour hot water in oven. Spoon 1 tbs juice concentrate over the top of each apple. Cover oven and place coals on top to low Heat and bake 2-3 hours

Troop 544 Cook Book Page 96 Deserts

CHOCOLATE LOVERS UPSIDE DOWN CAKE

1 cup flour 3/4 cups sugar 2 tsp baking powder 1/4 tsp salt 5 tsp cocoa 1/2 cups milk 1 tsp vanilla 2 tbs melted margarine 1 cup chopped pecans 1 cup boiling water TOPPING 1/2 cups sugar 1/2 cups brown sugar 1/4 cups cocoa

In small pot, mix flour, sugar, baking powder, salt, and cocoa. Stir in milk and vanilla. Add melted margarine and pecans. Line Dutch oven with foil, grease and flour. Pour batter into oven. Combine sugar, brown sugar, and cocoa. Spread mixture over cake batter. Pour 1 cup boiling water over top of cake. Bake at 350 degrees for 30-35 minutes. When done, carefully turn oven over with lid on. Attempt to remove cake on lid. When cool, carefully peel off foil and serve.

BLUEBERRY MUFFINS

2 cups flour 2/3 cups sugar 1 tbs baking powder 1/2 tsp salt 1/2 tsp nutmeg 2 eggs, beaten 1/2 cups milk 1/2 cups margarine, melted 3/4 cups blueberries 1/4 sliced almonds 1 tbs sugar

Combine dry ingredients. Save 1 tbs of mixture. Combine eggs, milk, and margarine and add to rest of dry ingredients. Stir until well moistened. Toss blueberries with reserved flour mixture and stir into batter. Spoon into greased muffin pans. Sprinkle with almonds and 41 tbs sugar. Bake in cardboard oven at 400 for 15 minutes.

Troop 544 Cook Book Page 97 Deserts

BLACKBERRY COBBLER

4 tbs cornstarch 3 cups sugar 2 tbs lemon juice 8c blackberries 2 cups flour 2 tsp baking powder 1 tsp salt 12 tbs margarine, softened

In a medium pot, stir together the cornstarch and 1/2 cups cold water until cornstarch is dissolved. Add 2 cups sugar, lemon juice, and blackberries. Stir well. Transfer to a large skillet. In a large pot, combine 1 cup sugar, baking powder, flour, and salt. Blend in margarine until mixture resembles coarse meal. Add 1/2 cups boiling water and stir until it forms a dough. Bring the blackberry mixture to a boil. Stir often to prevent scorching. Drop dough by spoonfuls onto the mixture.

Remove for stove and bake in cardboard oven at 400 for 20-25 minutes.

FUDGE BROWNIES 4oz unsweetened chocolate 1 cup margarine, softened 2 cups sugar 3 large eggs 1 tsp vanilla 1 cup flour 3/4 cups walnuts, chopped 1 pinch salt

In a small pot, melt the chocolate and 1/2 cups margarine over low heat, stirring constantly until smooth. Let cool completely. In a medium pot, cream together the remaining margarine and sugar until smooth. Add eggs, one at a time, and mix well after each egg. Stir in vanilla and chocolate mixture. Add flour and pinch of salt. Stir well. Stir in walnuts. Pour into a greased and floured 13x9x2 pan and bake in cardboard oven at 350 for 30-4- minutes. Let cool completely before cutting into squares.

Troop 544 Cook Book Page 98 Deserts

EVERETT’S PEACH COBBLER Everett Winn

3 20oz can peaches in heavy syrup (DelMonte works best) 3 cups Bisquick 2 ½ cups brown sugar 3 eggs cinnamon to taste

Pour cans of peaches in a #12 Dutch Oven reserving the liquid form one can only. Sprinkle heavily with cinnamon. Preheat oven while making batter.

Batter: In mixing bowl, combine Bisquick, eggs, brown sugar and 1/3 of the reserved peach juice. Mix until a uniform consistency. Add juice as needed to make a thick pourable batter. Pour batter over peaches being careful to completely cover peaches. Batter may be spread over peaches but be careful not to stir in. Cook at 350 degrees for about one hour or until a toothpick comes out clean. Serves 10 – 12 people.

Hint: Be sure to rotate oven several times while cooking to assure even baking.

APPLE PIE COBBLER Craig Britt “An attempt to create a cobbler almost as good as Mr. Winn’s Peach Cobbler”

3 16oz cans apple pie filling 1 20oz jar applesauce 2 cups apple juice 3 cups Bisquick 3 cups brown sugar 3 eggs cinnamon to taste apple pie spice to taste

Pour apples, applesauce, and 1 cup of juice #12 Dutch Oven. Mix with spoon to combine all ingredients. Sprinkle heavily with cinnamon and apple pie spice. Preheat oven while making batter.

Batter: In mixing bowl, combine Bisquick, eggs, brown sugar and 1/2 cup of apple juice. Mix until a uniform consistency. Add juice as needed to make a thick pourable batter. Pour batter over apples being careful to completely cover apples. Batter may be spread over apples but be careful not to stir in. Sprinkle heavily again with cinnamon and apple pie spice. Cook at 350 degrees for about one hour or until a toothpick comes out clean. Serves 10 – 12 people.

Hint: Be sure to rotate oven several times while cooking to assure even baking. Troop 544 Cook Book Page 99 Deserts

YOUR OWN RECIPES

Troop 544 Cook Book Page 101 Your Own Recipes

Troop 544 Cook Book Page 102 Your Own Recipes

Troop 544 Cook Book Page 103 Your Own Recipes

Troop 544 Cook Book Page 104 Your Own Recipes