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Troop 544 Cooking Cookbook 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 . 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 . No Boy Scout ever starved to death on a weekend campout." Roger Morris, Scouter . 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 Troop 544 Cook Book Page 7 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 Troop 544 Cook Book Page 11 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.
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