BASIC OUTDOOR COOKING COOKBOOK

❧ 888.747.6945 | gsnwgl.org INTRODUCTION

This cookbook includes beginner-level recipes and cooking tips for basic outdoor cooking skills:

• stick cooking (using whittled sticks, roasting forks or pie irons) • one-pot meals (cooking pots set on a grate over the fire) • foil packets (food wrapped in aluminum foil pockets and set on hot coals)

Generally, anything you cook on a stovetop at home can be cooked over a fire and usually with equivalent cooking time. Try a couple recipes here, use your own cooking experience to modify to your taste, or try your own favorite recipes!

OUTDOOR EDUCATION TRAINING Outdoor cooking is a team activity! Girl Scouts work together to prepare, cook and clean up after themselves when they eat outdoors. Start simple, build confidence, and work toward more advanced cooking skills. Encourage a progression of skills in preparing and cooking meals over a fire. At GSNWGL, volunteers complete the course, Outdoor Education Training, to learn and practice the Girl Scout Way of starting, maintaining and extinguishing campfires. They learn three techniques for cooking over a campfire: stick, pot and foil. Food safety preparation and outdoor dishwashing is also covered, using Leave No Trace principles. Get your certification to build campfires with girls and get our girls outside and cooking together! Check the Council Activities tab for spring and fall Outdoor Education Training courses or ask your Service Unit’s Outdoor Champion for help. ▶ MEAL PLANNING ADVICE

Watch the time Balanced meals Not every meal has to be cooked over the Many students already learn about healthy food fire during a campout. In the spirit of outdoor choices in school, including the Choose My Plate skill progression, begin by planning just one model. Help girls plan the menu by filling in campfire meal and build your experience, options for each food category: grains, proteins, one meal at a time. There’s nothing wrong fruits, vegetables, and dairy. Visit choosemyplate. with keeping the rest of the trip’s meals very gov for free resource sheets and advice on simple with cold sandwiches, cereal and building balanced meals. snacks with fresh fruit and veggies. While campfire cooking times are usually About raw proteins equivalent to kitchen cook times, more time Make choices about using raw or cooked proteins is needed to build up the fire, maintain it and based on your cooking location, available properly extinguish it. Plan your meals to amenities, and the ages and skill levels of the complement your day’s outdoor activities and girls you are guiding in outdoor cooking skills. Will energy levels. you have access to refrigerators or ice to restock coolers? Will girls be expected to handle raw meat to prepare individual meals? Have the girls been Picky eaters, allergies and taught the risks and responsibilities of handling diets (gluten intolerance diets, raw proteins and have they demonstrated the self-control to follow directions? Consider cooking vegetarian diets, etc.) raw proteins ahead of time and packing them Multiple picky eaters, food allergies, and diet in coolers to add to camp meals on site, using choices can make meal planning a challenge proteins in a can (like chunk chicken for soups), in a large group. Stick cooking and foil packets having only adult volunteers handle raw proteins, can help by giving girls control over what or leaving them off the menu altogether. they include in their individual serving. For example, vegetarians don’t add ground beef to their foil packet meal, or girls may choose Questions about food safety? Check the white bread over wheat bread for their pie GSNWGL Food Safety Guidelines and https://www. iron grilled sandwiches. Offer two or three foodsafety.gov/. food options for each meal; girls who won’t eat a noodle soup can still have a sandwich and raw veggies. The truth is, girls are more likely to eat when they are involved in the meal planning and choose the menu items. SECTION 1: STICK What and Why Stick cooking is a common way to introduce kids to campfire cooking. It’s easy enough to Advantages poke simple food onto a stick to warm it up • Sometimes it’s fast (like S’Mores or hot dogs) over a fire! S’mores are often the first recipe • Can be cooked or warmed to individual kids “cook” over flame. preference Stick cooking can be done with a whittled • Each girl has responsibility for her own meal or stick, a roasting fork, or a pie iron. You can snack also grill skewered proteins and vegetables. • Individually prepared portions easily Cooking breads over the fire works better accommodate picky eaters and diet choices. with a wooden dowel rod. Concerns • Sometimes it’s slow (like pie iron sandwiches) • Girls may tire out easily from holding the stick over the flame

S’mores – did you know it’s a Girl Scout • Impatient girls might burn fingers or tongues if thing? Yes – the first appearance of the S’more they try to eat the food before it cools down recipe was in a 1927 Girl Scout book! • Large groups will need to take turns with available cooking tools and time around the fire pit • Metal roasting forks and pie irons get hot. Remind girls to touch only the handle • Food on a stick can get incinerated over the fire! “Some More” Girls need self-control to handle their stick safely, • 16 graham crackers and not whip their flaming marshmallow out of • 8 bars plain chocolate (any of the good plain the fire and into their neighbor. brand broken in two) • 16 marshmallows Advice • Set clearly defined rules about how to carry the Toast two marshmallows sticks around the campfire area. Nobody wants a over the coals to a crispy stick in the eye (walk slowly, hold stick vertically) gooey state and then put them inside a graham • Tie back loose hair with elastics, hats, or cracker and chocolate bar bandanas sandwich. The heat of the • When reaching toward the fire, have girls marshmallow between the maintain three points of contact on the ground halves of chocolate bar will for good balance melt the chocolate a bit. Though it tastes like “some • The best place for stick cooking is above the more” one really is enough. flame, not in the flame • The best place for pie iron cooking is in hot coals, Tramping and Trailing with the Girl Scouts. not flames New York: Girl Scouts, 1927. • Pie irons are made of cast iron, so don’t use soap on them or bang them together when they're hot - they might crack. ❧ STICK RECIPES Roasting forks are great for veggies, meats and marshmallows, but biscuit recipes work better on a dowel that is about 3/4 of an inch to 1 in diameter.

Biscuit on a Stick Pigs in a Blanket Meal Ideas: Eat a biscuit with sweet or Ingredients: savory additions. Spread butter and jam for a • 1 tube crescent rolls delicious breakfast treat. Spread butter and • 4 beef hot dogs sprinkle garlic salt and parmesan cheese for a • Yellow mustard or other condiments savory snack. Preparation: Ingredients: 1. Roll out crescent dough and cut into four • Ready to bake biscuits (1 can) equal pieces. 2. Place a hot dog at one end of a portion of Preparation: dough and tightly wrap, trimming off any 1. Smooth aluminum foil around the end excess dough. Repeat with remaining hot of the stick covering a good six inches. dogs. If you don't do this your stick may start burning. 3. Place each pastry-wrapped dog on a long metal skewer and hold over the fire. 2. Insert the foil-covered stick into the Turning constantly to avoid burning, cook biscuit horizontally and roast over the until dough is browned and crisp, 10 to 15 fire. Biscuits are done when they are minutes. golden brown and easily slide off the stick. 4. Serve with mustard.

Campfire Eclairs Ingredients: • 1 tube of crescent rolls • 1 pack vanilla instant pudding • 2 cups milk (fresh or powdered) • Chocolate frosting from a can

Preparation: 1. Make the instant vanilla pudding and set aside for at least an hour. 2. Wrap one of the crescent rolls around the end of a stick making sure you close up the very end. 3. Cook over the fire until you end up with a golden brown long tube with one open end. 4. Fill with vanilla pudding and spread chocolate frosting. 5. Let eclairs stand for a few minutes before eating. ❧ STICK RECIPES CONTINUED

Campfire Cinnamon Rolls “Grilled” Ham & Cheese Ingredients: Sandwiches • 1 can refrigerated cinnamon rolls Ingredients: Preparation: • Bread 1. Skewer cinnamon rolls horizontally. • Mayonnaise • Deli Ham 2. Toast over a campfire (low flame • Cheese of choice is ideal) until golden and cooked • Pickles through in the center, rotating, 15 to 20 minutes. Preparation: 3. Drizzle with icing and serve 1. Spread mayonnaise, ham, cheese and immediately. pickles on bread. Top with another slice of bread. Cut the sandwich into quarters. 2. Toast each quarter on a stick/skewer until the cheese melts.

Beef & Onion Skewers Ingredients: • Beef or pork cut into 1" cubes • Small whole onions • Red or green peppers • whole mushrooms • whole cherry tomatoes

Preparation: 1. Cut the peppers in large chunks, leave the other vegetables whole. 2. Slip the pieces onto a skewer, alternating the ingredients. (Skewer the onions and mushrooms through the core, or they might fall off while cooking.) 3. Cook over the open fire for 15-20 minutes till done. 4. Sprinkle with grated cheese and breadcrumbs before serving. ❧ STICK RECIPES CONTINUED

Skewered Garlic-Parmesan Potatoes (Ingredients serve 4) Ingredients: • 2 cans whole potatoes - (2 large cans or 4 smaller cans) Grilled Chicken & Veggie Skewers • 1 cup grated Parmesan Cheese (Ingredients serve 6) • 1 cup soft butter • 1 Tbsp garlic powder Marinade: • 1 tsp oregano or Italian blend • 1/4 cup olive oil • salt & pepper to taste • 1/4 cup chopped basil • bacon bits (optional) • 1/4 cup chopped parsley • 2 cloves garlic, minced Preparation: • 1 lemon, juiced 1. Drain potatoes. Place potatoes & rest • 1 teaspoon salt of ingredients in a large bowl. Stir to coat potatoes with mixture. Skewers: • 1/2 lb chicken (boneless, skinless thighs work 2. Skewer potatoes and place over a best), cut into 1-inch pieces medium heat grill/fire till browned on • 8 oz whole mushrooms, stems removed all sides. • 8 oz cherry tomatoes 3. Slide off skewers & top with bacon • 2-3 green onions, cut into 1-inch pieces bits. Preparation: 1. Combine the ingredients for the marinade in a large bowl. Add the chicken pieces and thoroughly coat. Cover the bowl and marinate for at least an hour. This step can be done at home ahead of time. 2. Get your campfire going. You’ll be cooking the kebabs over medium-high to high heat. 3. Build the kebabs by threading the chicken and vegetables onto your skewers. 4. Grill the kebabs over medium-high to high heat, turning occasionally so they cook evenly until the chicken is cooked through - about 10 minutes total. ❧ PIE IRONS RECIPES Make sure the campfire is very hot with glowing coals. Spray the insides of the pie iron with nonstick cooking spray or spray butter.

Sweet or Savory Pies Honey BBQ Chicken – from the Meal Ideas: Besides the usual fruit pie filling, GSNWGL Program Aide Toolkit try other sweet combinations like Nutella Marinade: and sliced bananas, or peanut butter and • 1 can shredded precooked chicken (drained) chocolate chips. Or, use cinnamon swirl • 1 teaspoon brown sugar bread or a brioche loaf. Besides the usual • 1 teaspoon honey grilled ham and cheese, try other savory • 1/4 cup of your favorite barbecue sauce combinations like Reubens with corned beef • 1 Tablespoon water and sauerkraut or Calzones with pizza sauce, • 2 slices bread pepperoni and other pizza fillings. • Softened butter

Ingredients: Preparation: • Sliced bread 1. Mix all ingredients except bread in bowl. • Sweet fillings: seasonal fruit, preserves, or 2. Place 2 Tablespoons mixture on 1 slice canned pie filling of bread, buttered side down in the pie • Savory fillings: sliced ham, sliced cheese iron. Cover with remaining slice of bread, • Non-stick cooking spray or spray butter buttered side up. Preparation: 3. Close the pie iron and grill until hot. 1. Spray the insides of the two halves of the pie iron. 2. Lay a piece of bread in one side of the iron and press it down slightly to make an indentation in the bread. 3. Place a few tablespoons of the filling on the bread. 4. Lay a second slice of bread on top, close the pie iron and lock the handles together. 5. Scrape away any bread hanging out of the irons as it will burn in the hot coals. 6. Place the iron right in the middle of the hottest part of the fire and leave it there for about 2 to 3 minutes. The sides should be toasted golden brown when ready. 7. 7. The pie will be very hot, so allow it to cool for a couple minutes before eating. SECTION 2: ONE POT MEALS What and Why One-pot meals are a must for beginners. Stone Soup Recipe and Story Have you read the story of Stone Soup? Girls can produce a hot, tasty meal with a For a memorable meal with meaning, see minimum of skill and clean-up time. This type https://blog.sunbeltbakery.com/a-cooking- of cooking is just what the name implies – the with-kids-recipe-stone-soup/. Stone Soup is main course is cooked in one pot. a great activity idea for Program Aides and Troop Leaders working with Daisies and Advantages Brownies. • Efficient use of time and energy because one pot feeds many people.

Concerns • Not every girl has a job to do while the one-pot meal is cooking. Assign other ❧ ONE POT MEAL activities to girls who are not cooking. RECIPES Advice • “Soap the pot.” Use liquid dish soap to Oatmeal coat the outside of the pot before placing Stick-Pot-Foil Menu Idea: Serve with (thawed) it on the fire grate to cook. It will make breakfast sausages on a roasting fork, and steamed the clean up of black soot much easier apples chunks with butter in a foil packet. and faster. Beware of getting soap inside the pot – that’s not a good seasoning in Ingredients (serves 6): soup! • 3 cups quick-cooking oatmeal • 5 cups water • Watch and stoke the fire to keep the temperature consistent. Set up a buffet of optional add-in ingredients • To remove the pot from the fire grate, for a large group: strong and steady girls or adults can • Pecans or walnuts partner to lift a heavy pot with a long • Dried fruits sturdy stick under the handle. • Fresh fruits (diced) • If using a lid, beware of the hot steam • Yogurt released when the lid is lifted from the • Honey pot. Keep your face and hands out of the • Brown Sugar way. • Milk or cream

Preparation: 1. Add 5 cups of water to the pot and bring to a rolling boil. 2. Add 3 cups of quick-cooking oatmeal. Let the water return to a boil and cook for 1-2 minutes. 3. Remove from the fire and let sit for 3-5 minutes, stirring occasionally. ❧ ONE POT MEAL RECIPES CONTINUED

Applesauce Tacos Ingredients: Ingredients: • 10-12 apples • 1 lb. ground beef • Water • 1 pkg taco seasoning mix • Lemon juice, honey, cinnamon (optional) • Shredded cheese • Scallions Preparation: • Black olives 1. Chop apples, removing cores and • Tomatoes stems. • Sour cream 2. Add the apples plus one cup of water • Shredded lettuce to the pot. • Taco shells (soft or hard) • Salsa 3. Simmer for 15 minutes, stirring frequently, until the apples chunks are Preparation: tender. Add more water if needed to 1. Brown ground beef in skillet or pot (or use keep the apples from sticking to the meat pre-cooked at home). bottom of the pot. 2. Add taco seasoning mix and cook 4. Dish into bowls and add sweetener if according to directions. desired. 3. Chop scallions and tomatoes. 4. Put meat in shells and top with preferred ingredients.

Basic Chili This is a basic, non-spicy chili. For more heat, Preparation: substitute chipotle chili powder. 1. Brown ground beef and onion. 2. Add remaining ingredients. Ingredients: • 1 lb ground beef 3. Simmer for 30-60 minutes. • 1 onion, chopped 4. Remove bay leaf before serving. • 1 can (28 oz) chopped tomatoes 5. Add cheese and sour cream as toppings • 1 can (14 oz) dark kidney beans if desired. • 1 can tomato soup • 1 Tbs. chili powder Can be served plain, over cooked noodles, • 1 Tbs. paprika or as a chili topping for hot dogs, potatoes, • 1 Bay Leaf quesadillas, etc. • Shredded cheese • Sour cream ❧ ONE POT MEAL RECIPES CONTINUED

Sausage & Bean Stew Pasta Salad Ingredients: (Serves 6) Ingredients: • 2 cans (15.5 oz. size) cannellini beans, • 2 cups rotini pasta, uncooked drained and rinsed • 2 cups broccoli florets • 2 cans (15.5 oz. size) chickpeas • 1 cup halved cherry tomatoes (garbanzos), drained and rinsed • 1/4 cup pitted ripe olive slices (optional) • 1/3 cup olive oil • 1/3 cup Italian dressing • 1 tablespoon chopped fresh rosemary • 1/4 cup grated Parmesan cheese leaves • 1/2 red bell pepper, sliced Preparation: • 1/2 yellow bell pepper, sliced 1. Cook pasta according to package • 4 medium garlic cloves, chopped directions, adding broccoli to pasta • 1 1/2 pounds cooked Italian sausages, cut during last 2 minutes. Drain. into 1-in. chunks 2. Place in bowl, add remaining • 1/4 cup fresh oregano leaves ingredients. Mix lightly and cover. Serve warm or cold. Preparation: 1. Mix ingredients except for oregano with 3/4 cup water in a 4- to 6-qt. large pot. Cover. 2. Cook, checking pot and stirring every Chicken Tortilla Soup 10 to 15 minutes, and adding more Stick-Pot-Foil Meal Idea: serve with cheese water if stew gets dry, until peppers quesadillas foil packets and veggie kabobs soften and sausages swell, 30 to 45 minutes. Ingredients: (Serves 6) 3. Serve with oregano sprinkled on top. • 1 (15.25 ounce) can of black beans • 1 (14.5 ounce) can diced tomatoes • 1 (4 ounce) can of green chilies (optional) • 1 (14.5 ounce) can of chicken broth • 1 (15.25 ounce) of corn • 1 (9.75 ounce) can of white premium chunk chicken breast • 1 bag of tortilla chips • shredded cheese • sour cream (optional)

Preparation: 1. Open the six cans and add the contents to the pot to warm. Stir occasionally. 2. When warm, ladle into bowls or mugs and top with chips, shredded cheese or sour cream. ❧ ONE POT MEAL RECIPES CONTINUED

One Pot Spaghetti Campfire Stew Starter Stick-Pot-Foil Meal Idea: serve with garlic- Begin with this basic campfire stew and then parmesan biscuit on a stick and vegetable foil get creative! packets of green beans or zucchini and onions Starter Ingredients: Ingredients: (Serves 6) • Brown ground beef with onion (optional) • 1 pound ground beef • Vegetable soup (cans, broth, or dehydrated • 1/2 onion (diced) mixes) • 1 Tbsp minced garlic (optional) • (Add more water to make it soup or no • 1 6-ounce can tomato paste water to make it a stew) • 2 cans water • 1 14-ounce can stewed tomatoes Preparation: • 1 8-ounce spaghetti 1. Brown burger and onions. • 2 c water 2. Add vegetable soup and heat through. • 1/4 tsp dried oregano • salt and pepper to taste Optional add-in Ingredients Ideas: • American Chop Suey – add spaghetti Preparation: • Spanish Rice - add cooked rice (large 1. Cook beef and onion in pot over medium package of Minute Rice) heat, until no longer pink; drain • Macaroni Beef – add macaroni 2. Add remaining ingredients, bring to a boil • Yaki Special – add spaghetti and peas • Chili – add kidney beans, chili powder to 3. Reduce heat by spreading out the coals, taste cover and simmer 14-16 minutes or until • Cheesy Corn Stew – add corn, diced spaghetti is tender cheese • Hungarian Hot Pot – add baked beans • Beef & Mushroom – add a can of cream of mushroom soup • Creole Burger – add a can of chicken gumbo soup • Texas BBQ – add catsup, brown sugar, dry mustard, serve on buns SECTION 3: FOIL What and Why Foil packet cooking needs a very full fire scar of very hot coals. Cooking time will vary depending on the amount of coals used and the food inside. Chop or dice dense foods like potatoes into smaller pieces to reduce cooking time. Charcoal briquettes can be used instead of wood fire coals.

Advantages • Individual servings are great for picky eaters and various diet choices; girls can build individual meals with the ingredients they choose. • Make dessert in foil packets that can be cooking while everyone is enjoying the main course. • Very little clean-up and nothing to scrub!

Concerns • May take 20-30 minutes for foil packets with raw meat inside. • Tough to do with large groups because of the amount of space that is needed for ❧ FOIL RECIPES cooking over coals. Cheese Quesadillas Advice Ingredients (serves 6): • Keep your face and hands out of the way • Corn or Flour Tortillas 8-in rounds and beware of hot steam release when • Shredded cheese the foil packet is opened. • Keep long-handled tongs, or two long- Add-in ingredients: handled spatulas to gently turn a foil • Salsa packet without piercing the foil and • Tomatoes allowing the steam to escape. • Scallions • Jalapenos • Olives • Canned chicken or cooked beef to make it a meal

Preparation: 1. Put cheese between two tortillas. Add other ingredients you choose. Wrap in a heavy piece of foil. 2. Cook over coals or the fire grate until cheese is melted. ❧ FOIL RECIPES CONTINUED

Sausage, Potato and Green Beans Vegetable Mix Ingredients: Meal Ideas: Choose a veggie combination to • 1 (12.8-ounce) package smoked andouille compliment your entrée. Season to taste. sausage, thinly sliced • fajita mix of peppers and onions to complement • 1 pound baby red potatoes, quartered taco soup • 1 pound green beans, trimmed • potatoes O’Brien with potatoes, red peppers, • 8 ounces mushrooms, halved green peppers and onions • 1 onion, chopped • zucchini and summer squash to eat with garlic • 4 tablespoons unsalted butter, divided parmesan bread • 4 teaspoons Cajun seasoning, divided • mushrooms and onions to eat with a grilled steak (optional) or burger • Kosher salt and freshly ground black pepper, to taste Ingredients: • 2 tablespoons chopped fresh parsley leaves • Fresh or frozen vegetables • Pat of butter Preparation: • Salt 1. Cut four sheets of foil, about 12-inches long. Divide sausage, potatoes, green Preparation: beans, mushrooms and onion into 4 1. Chop your favorite combination of equal portions and add to the center vegetables. of each foil in a single layer. 2. Spoon a serving size onto a square of foil. 2. Fold up all 4 sides of each foil packet. Fold and seal. Include a pat of butter and a Add butter, cajun seasoning, salt dash of salt. Fold and seal. and pepper, to taste; gently toss to 3. Cook over coals or grill until tender. combine. Fold the sides of the foil over the sausage, covering completely Chicken Parmesan Nuggets and sealing the packets closed. Makes 1 serving. 3. Place foil packets on the grill and cook until just cooked through, about 12-15 Ingredients: minutes.* • 6 frozen chicken nuggets (thawed) • 1/8 cup shredded lowfat mozzarella cheese 4. Serve immediately, garnished with • 1/4 cup spaghetti sauce parsley, if desired. • parmesan cheese (The Cajun seasoning makes this spicy. • oregano or Italian seasoning It will taste good without the Cajun Preparation: seasoning, too!) 1. On a square piece of foil, place the thawed chicken nuggets. 2. Pour the spaghetti sauce on top of the nuggets. 3. Spread cheese on top of nuggets and sprinkle with parmesan and season to taste. 4. Cook over campfire until cheese is melted and nuggets heated through (about 10-15 minutes). ❧ FOIL RECIPES CONTINUED

Grilled Pizza Bread Berry Crisp Ingredients: Ingredients: • 1 large loaf, halved • 3 cups mixed berries (raspberries, blueberries, • 1 15-oz. jar pizza sauce blackberries) • 3 cups shredded mozzarella • Juice of 1/2 lemon • 1/3 cup pepperoni • 1/4 cups brown sugar, divided • 1/4 cup black olives • 2 cups old-fashioned rolled oats • 1/2 red onion, cut into thin half moons • 1 tbsp. all-purpose flour • 1 green bell pepper, chopped • 1/3 cup chopped pecans • pinch of crushed red pepper flakes • 1/4 cup butter, softened and cut into cubes • 1 tsp. ground cinnamon Preparation: • 1/2 tsp. kosher salt 1. Scoop out the middles from both • Vanilla ice cream, for serving (optional) bread halves to create shallow boats. Spread pizza sauce onto each half Preparation: then top with mozzarella, pepperoni, 1. Create four 8-x-8” foil pouches and grease black olives, red onion, green bell with cooking spray. pepper, and red pepper flakes. 2. In a large bowl, toss berries, lemon juice, 2. Wrap bread loosely with aluminum and 1 tablespoon brown sugar until foil and place over campfire (or on a combined. Set aside. hot grill) and cook until the cheese is 3. In another bowl, stir together oats, flour, melty and the crust is toasted, 10 to 15 pecans, butter, remaining brown sugar, minutes. cinnamon, and salt until combined and 3. Let cool for about 10 minutes until mixture forms a crumble topping. slicing. Serve warm. 4. Layer half the berry mixture on the four pieces of foil, then top with half the crumble mixture. Repeat. 5. Fold foil pouches and seal. 6. Grill until berries are bubbling and oat mixture cooked through, 15 to 20 minutes. 7. Let cool slightly, then top with vanilla ice cream and serve. ❧ FOIL RECIPES CONTINUED

Eggs and Hashbrowns Baked Apples – from the GSNWGL Ingredients: Program Aide Toolkit • 6 large eggs A classic Girl Scout recipe! • 1/2 cup milk Ingredients: • kosher salt • 1 apple per camper • Freshly ground black pepper • 1 cup raisins • 1 lb. refrigerated hash browns (thawed if • 1 teaspoon cinnamon frozen) • Softened butter • 1 cup chopped ham • 2 cups shredded Cheddar Preparation: • Butter, for foil 1. Wash and dry apples. Remove core, but • Chopped fresh chives, for garnish (optional) do not cut all the way through the bottom of the apple. Preparation: 1. In a large bowl, crack eggs, add milk, 2. In a bowl, combine raisins, cinnamon. and season with salt and pepper. Stir Divide filling among the apples. Using your in hash browns, ham, and cheese. fingers, stuff the apples with filling. 2. Butter four squares of aluminum foil 3. Use aluminum foil to wrap the apple, and divide mixture among foil. Fold placing a pat of butter within the foil. tightly and seal. Place wrapped apples in hot coals. Bake until hot. (Check often, but typically 10-20 3. Place packets over campfire or grill minutes, depending on the size of the and cook until eggs are cooked and apple and type of apple.) hash browns tender and crispy, about 10 minutes. 4. Garnish with chives and serve.

Banana Boats – from the GSNWGL Program Aide Toolkit A classic Girl Scout recipe! Preparation: Ingredients: 1. Slice banana in half longways, place in • 1 banana per camper aluminum foil, but don’t wrap it up yet. • 1 handful mini marshmallows per camper 2. Stuff mini marshmallows and chocolate • 1 handful chocolate chips per camper chips between the banana slices. Add • Butterscotch chips (optional) anything else you may like (caramel sauce, bite-sized candy bars, peanuts). Wrap the aluminum foil around the entire thing. 3. Place in hot coals. Bake until hot. (Check often. Bake for 5 minutes and rotate. Bake for another 5 minutes, approximately.)