Use of these recipes by Gourmet Restaurants is strictly forbidden by the AMA.

Edited by

Dennis A. Schmitt, ASM T928, SHAC

Ed Bailey, Denver Area Council, Centennial District

Philmont gathers people from all over. They bring knowledge and experiences from all over the world. And along the way, a few good recipes. Friends and relatives agree that you may have these secret recipes only on one condition. That you add your own and pass on the total to others.

Eat hearty and happy camping.

1. Nutritious What! pop-tarts for supper again?

2. Low in weight Less than a 11 yr. old Scout.

3. Taste Great Scouts sure are great cooks.....

4. Cooks fast with no fuss Hurry up, the batteries are going...

5. Meets BSA's handling standards Packed by a 11 yr. old Scout

6. Compact Smaller than a 11 yr. old Scout

7. Cheap No the Money Tree is not in the Forestry Merit...

Review the National BSA policy on fuels and the local regulations on fires and fuels. Some Airlines have a problem with transporting empty liquid fuel stoves and fuel bottles. Liquid and gas fuels are banned from airlines. Call Ahead and plan to pick up fuel and stoves at your destination.

The recipes are listed with the title, author (if Known, so you can place blame) and the type of cooking method.

The boiling point of water decreases with increasing elevation due to decreasing air pressure. The boiling point of water decreases 1 degree C for each 1,000 feet of elevation. Cooking times increase with increasing elevation at 6,000 feet to about 125% of the time needed to cook at sea level. Time is dependent on the type of food and the method of cooking.

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

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 = 8 lbs.

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 cup plain low-fat yogurt

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

= 1 cup reconstituted dry milk + 2 tbs. butter

1 cup buttermilk = 1 cup milk + 1 tbs. vinegar

= 3/4 cup milk + 1/4 cup butter + 1 1/2 tsp. corn starch

1 cup sour milk = 1 cup sweet milk + 1 Tbs. vinegar / lemon juice

1 stick buffer = 1/4 lb. or 1/2 cup or 8 tbs.

1 lb. loaf bread = about 17 slices

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 oz baking chocolate = 3 Tbs. cocoa powder + 1 Tbs. oil

1 Tbs. cornstarch (for thickening) = 2 Tbs. flour

Highly recommended reading for Parents, Leaders, and grommet Scout cooks and eaters is a good little cookbook available at most Scout shops:

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 use more fats during colder weather. During Spring, Summer, and Fall try to reduce Fat in menus. Try to take the bulk of the food from the carbohydrate group.

We have tried not to duplicate the many books available on camp cooking (see additional reading list). We have tried to place our own stamp on the type of cooking, but do not limit yourself to the recipes, invent your own. The following tables are for the adventuresome who would like to try different things. Great, but try them at home first, not 20 miles out on the trail.

Take special note of any dietary needs of the Scouts and adults. Allergies to foods are common.

Donít forget the duty roster. It will save time on determination of whose turn to do what.

Menu Sheet for Scouts date:

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.

water proof matches: with their safety striker box

Match safe: water proof with strike anywhere wooden matches

camp stove lighter: Again with the fire.

fire starter, fire ribbon, primer: for starting cranky stoves

tinder: for starting cranky fires

fuel bottles / containers: for fuel only, not for anything else.

funnel: for pouring fuel into itty bitty stove tank openings

pouring cap: for pouring fuel into itty bitty stove tank openings

pliers: for fixing cranky stoves

bandanna: for holding hot pots when you forget your gloves

Pot grippers: for holding hot, hot pots when you forget bandanna

grid /grate: for holding pots higher over the burner or coals.

splatter shield / wind shield: the wind is always blowing

2'x3' plastic 6 mil sheet: Clean area to put things down on and catch spills

nylon spatula: for frying on Non-Stick surfaces

whisk: for mixing batters and puddings

aluminum foil: several sheets for cooking, wind screens

handy-wipes: for drying dishes, reusable

scouring pad / sponge: clean up

scrubbie for Teflon pans

pine cone for the forgotten scrubbie

Soap: small bottle biodegradable dish soap, in a zip bag.

trash bags: several for bag in bags

Small can opener: better than the one on your knife.

ZIP bags for all kinds of things, wet and dry, all sizes.

These recipes have been gathered from many places and box labels.

Regular oatmeal (not instant) with brown sugar. Add raisins & nuts from GORP bag.

1/2 cup Cream of Wheat and freebies

Add freebies from the breakfast menu's of those fine restaurants: Grape Jelly and Strawberry Jam from MacDonalds, Honey from KFC or Burger King, Sugar packets...

SautÈ onions and green pepper and brown the ground sausage. Break the eggs into the mixture and scramble. add cheese last, melt and serve.

Eggs MacSanches

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, removing most of the air, 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.

Boil Water, add grits, Bacon Bits, Molly McButter.... eat with an attitude.

Add cheese or cooked egg as well.

Place the contents of a box of Granola into a zip-lock type plastic bag. Leave the box at home. Mix instant Milk with cold mountain water the night before and chill in a cold, bubbling mountain stream. Add the cold milk to the Granola the next morning, top with cinnamon sugar and eat.

4 eggs

Add one of the following:

4 Tbls. Shredded Chedder, Jack, or Swiss cheese

4 Tbls. Rehydrated mushroom pieces

1 Tbls. Crushed dry parsley or celery leaves

1 Tbls. Bacon bar (Wilsonís) or BACOS

3 Tbls. Rinsed shredded dried beef

1/2 tsp. Chili powder

1 Tbls. Dried tomato slices, crushed

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 donít eat the first couple of days will be left for the last. If you plan for 7 days, donít eat it all the first three.

Trail Breakfast

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.

One Pot dinners take one from each column

Take a large crisp, juicy apple and cut the top and stem off. Scoop

out the core, leaving the bottom on. In the hole place several tablespoons of peanut butter and raisins. Place the top back on and

wrap in foil or other wrapping. Eat while walking down the tail.

Dice the bacon and onions, fry bacon and onions until crisp. Boil the macaroni in salted water until al dente. Drain, add bacon, onions, and whole tomatoes. Stir, breaking up tomatoes. Bring to boil. Salt and pepper to taste.

Melt 1 Tbls margarine in a frying pan. Add cubed Spam and rice and brown slightly. Add

1-1/3 cups water and bring to a boil. Cover and remove from heat for 5 minutes. Add coconut and toss to mix. 2 servings.

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

Bring 2 quarts of water to a boil in large pot. Add the soup and corn first to rehydrate, then the beef stroganoff. Cook until rice is done.

Spoon chili over chips. Sprinkle with cheese. Heat in microwave or reflector oven to melt cheese. Categories: Appetizer, Yield: 4

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.

Cook the macaroni until almost done. Drain the water. Add the tomatoes and juice. Bring to a boil. Add the rest and heat through. Serves 4.

All Meals are for four people

FD = freeze dried

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

Another Grocery Item is called TVP for Textured Vegetable Protein. This Soy based product is imitation meat such as BACOSâ . The product can sometimes be found in the health foods or specialty sections. It can be found as ìbeef, ham, chicken, or baconî. It is a lower cost substitute for Freeze dried meats. But I would always plan to add a well seasoned sauce. Or try to rehydrate in bouillon broth. Some TVP must be cooked, while others like bacosâ are ready to eat.

1 box macaroni and cheese, 1 can of tuna, chicken, or turkey, 1 small can vegetable. Cook the macaroni and add some onion flakes, drain and add the cheese mix, add the can meat and vegetable., add pepper. Heat and eat. ~ 4 servings

To boiling water add soup mix and macaroni. Simmer until macaroni is almost done. Add cheese and tuna- mix. Then add rice. Cook until macaroni and rice are done Serves 4.

based on LIPTON packaged noodles and rice. Prepare noodles and rice as directed and add more...... Serves 2-3.

Lipton Alfredo Carbonara AND 1/2 cup milk, 1 T. margarine, 1 T. onion flakes

Lipton Alfredo AND 1/2 cup milk, 1 T. margarine, 1 T. onion flakes, 1 can chunk chicken.

Place the bacon bits in a separate plastic bag and all the other dry items in a larger plastic bag. In a large pot place the dry mixture and water. Mix well and bring to boil. Cover and simmer until macaroni is done. Add the bacon bits before serving or as a topping.

Place the cheese in a separate plastic bag and all the other dry items in a larger plastic bag. In a large pot place the dry mixture and water. Mix well and bring to boil. Cover and simmer until macaroni is done. Add the Parmesan before serving or as a topping.

Quick Rice Minute Rice Bag

Place 1/2 cup Minute rice in a heavy freezer zip lock bag, add 1/2 cup boiling water to bag, Wait 3 minutes. Makes 1 serving 3/4 cup cooked. Add butter buds and salt. Multiply recipe by # of serve. No pot No mess

Add a package of Cup-of- Creamed Soup and have the better part of a meal.

 

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.

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 which 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 firepan 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)

Mix stuffing with 1 cup boiling water and 1 tbs. Margarine. Spoon the stuffing across the center of 4 qt. Dutch oven. Place the chicken on each side of stuffing. Sprinkle the chicken with paprika. Mix soup, milk and parsley and pour over the chicken. Bake at 400 degree heat for 20 minutes and then open top a bit and bake additional 10 minutes. Serves 6.

Brown the ground beef in a Dutch oven. Retain all the drippings.

Thinly slice the potatoes into circles. Layer onto the top of the meat

Thinly slice the onions. Layer onto the potatoes

Add a layer of bell peppers

Add a layer of green peas

Add a layer of creamed soup and water mixture.

Cook for 30-40 minutes or until the potatoes are soft.

To serve, spoon down through all layers - serves 8-10

Serves 4-5 or one Scoutmaster

Place rice in buttered baking dish or Dutch oven. Spread half the onions and crushed corn chips over the rice. Heat chili and pour over rice. Top with remaining cheese, onions and crushed corn chips. Heat in at ~375 for 25 minutes. Serves 4-6.

Hot meals are great but who wants to wash dishes. Try these Foil meal ideas or try a seal-a-meal or freezer zip bag in boiling water .

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 a hour.

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.

Cut and butter rolls. Fill to taste with cheese, meat, and mustard. Wrap each roll in foil. Place rolls on the edge of the coals or on grill above the coals for about 1/2 to 1 hour.

Place two sheets of foil (14" sq.) on top of each other in a cooking pot. Press into a bowl or pouch. Add ingredients and seal tightly. Remove from pot and place on coals for 15 minutes. serves 4

Remove completely the top from a 18 oz. can of sweet potatoes. Strip off Label. Drain some of the liquid into a cup, and add 1/4 cup maple flavored syrup and 1 T. margarine. Return liquid to cover the sweet potatoes. Cover can with foil. Place on a grill or near coals and heat until bubbly, about 20 min.

Scrub and cut potatoes into thick slices. Use one potato per person. Do not peel the potatoes. Place each one on a double sheet of heavy foil. Add 1 T. margarine. Sprinkle with garlic, onion salt and pepper. Seal and bake on the grill, turning often for a hour. or 15-20 minutes on coals.

Crush the cornflakes and mix with all the rest of the ingredients, except egg shell. Warp a handful around a green stick and wrap aluminum foil around meat and stick. cook 20 - 30 min. over bed of coals, turning slowly. Makes about 6-7 drumsticks.

Peel a large onion and cut in half. Place a pat of margarine on the cut side and sprinkle with salt and pepper. Top with a half strip of bacon on each half onion. Wrap each in double heavy foil and seal tightly. Bake on coals 35-45 minutes. (1 onion for 2 persons)

Ham 'N Green Bean Bake Ed Bailey FOIL

Stir in 1 1/3 cups hot chicken bouillon or chicken soup. Sprinkle with grated Parmesan cheese.

Shape a triple thickness of heavy foil into a bowl. Add mixture and seal. Leave over hot coals for 30 minutes.(serves 3-4)

Dice the SPAM into 1/2 inch chunks. Fry with sliced onion in a light oil. Cook the noodles until done. Drain water, reserve 1 can to mix with soup. Add soup and SPAM mixture. Heat through and serve 4.

Heat the SPAM in a deep skillet, add the soup and heat. Boil 3/4 cup water and cook the rice as directed. Pour the SPAM and soup over beds of rice. Variations... wild rice, Cream of Corn Soup...

Brown the SPAM and the onion, chili. Add water and tomato wedges. Simmer 20 minutes. Place cheese on top and melt. Serves 2-3.

Slice the SPAM, place in a 1 quart pan and pour in a can of Pepsi, do not use diet. Boil for about 5 minutes. This gives the SPAM a