Supplies & Equipment
1 box oven
2 bricks
Coals
Foil
Cookie rack
Cake pan
Biscuits in a tube
Margarine
Cinnamon/Sugar mixture
Melt margarine in cake pan. Open biscuits, separate, and dip in melted margarine. Then dip in cinnamon/sugar mixture. Place in cake pan. It is ok if they touch. Place in box over and bake until done. Troop 10417
No Cooking Required.
Purchase individually wrapped breakfast items such as:
Cereal
Granola Bars
Pop Tarts
Fruit Cups
Yogurt
Orange Juice
Tie string around them and hide them in trees or place them under bushes. The girls need to hunt for their breakfast. You can cut cost by purchasing Zip Lock Bags (good quality ones) and pour cereal, etc in them. The possibilities are endless and the girls have a great time foraging for their meal. Troop 10417.
1 orange
1 eggs
Muffin Mix
Foil
Knife
Cut orange in half, scoop out pulp, leaving the orange halve intact. Eat the orange pulp! Break one egg into one have and the muffin mix in the other halve. Put foil on both haves and carefully twist it around the orange, being carful not to spill the egg or muffin mix. Put in embers and cook for about ten minutes. Turn occasionally so it will not burn.
Rebecca Troop 10417
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Ground Beef or Chicken (cooked with taco seasoning)
Grated Cheese
Shreadded Lettuce
Onions
Tomatoes
Salsa
Tortilla Chips
Basically anything you would put on tacos or taco salad at home. Each camper provides their own bowl and crushes tortilla chips at the bottom, then layers on the remaining ingredients of their choice and enjoys. Troop 10417
Each camper brings a piece of fruit of their choice.
Everything is washed and diced
Place in one bowl and Share.
Troop 10417
2 pounds boneless lean beef chuck or stew meat, cut in 1/2-inch cubes
3 cups water
1/2 cup cooking sherry (alcohol cooks off)
1 can (6-ounce) tomato paste
1 tablespoon salt, or to taste
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
2 bay leaves
2 onions, quartered
6 carrots, cut in eighths
4 potatoes, pared, quartered
1 can (1-pound) (2 cups) green limas, drained
1 can (8-ounce) whole kernel corn, drained
Brown meat in small amount of hot fat. Add water, sherry, tomato paste, salt, pepper, Worcestershire sauce, bay leaves and onions. Simmer about 1 1/4 hours. Add carrots and potatoes; cook 30 minutes longer or until tender. Add limas and corn. Heat through. Makes 6 to 8 servings.
1 pound ground beef
1 (15 ounce) can mixed vegetables, drained
1 (10.75 ounce) can condensed tomato soup, undiluted
1 (10.75 ounce) can condensed vegetable beef soup, undiluted
1/4 cup water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
In Dutch oven, brown beef; drain. Add the remaining ingredients and mix well. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until heated through.
1 can tomato-based soup per person
1 pound hamburger, per 6 people
1 onion, chopped, per 6 people
water
crackers
Brown hamburger, drain, and add onion. Add soups and simmer. Add water, as needed. Serve with crackers.
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Supplies & Equipment
1” round dowels (cut to length)
Pkg of Cresent Rolls
Jar of Frosting
Separate cresent rolls into pieces. Wrap them around the end of the dowel so that there are no holes. Roast over the coals or fire just like a marshmallow. You know they are done when they slide easily off the dowel. Fill with frosting and enjoy. Troop 10417
1 cup tang
½ c. sugar
½ c. instant tea
1 c. pondered lemonade mix
½ tsp. each cinnamon & cloves
Stir together dry, put in labeled ziplock bags & carry to camp. Mix 1-2 tablespoons in a glass of water for a great drink.
Rebecca Troop 10417
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