scouts bsa Troop 11 | Houston, texas

  • 10/18/2018 9:11 PM | Stephen Cullar-Ledford (Administrator)

    Handy recipes for Scout cooking on campouts compiled by Troop Scribe Alex Citardi in 2018.

    Lasagna

    Serves 6-8

    Ingredients:

    • 1-pound ground beef
    • 1 (26-ounce) jar spaghetti sauce
    • ¾ cup hot water
    • ¼ teaspoon ground oregano
    • 3 cups shredded mozzarella cheese
    • 1 (16-ounce) container cottage chees
    • 1/3 cup grated parmesan cheese
    • 1 egg
    • 8 ounces lasagna noodles

    Equipment:

    • 12-inch Dutch oven
    • 2 medium-sized mixing bowls
    • 23 coals

    Preparation:

    1. Brown meat in a Dutch oven over 23 briquettes. Drain excess grease.
    2. Add spaghetti sauce, hot water and oregano to ground beef. Stir and set aside in medium sized bowl.
    3. In a second medium sized bowl, mix mozzarella, cottage cheese, parmesan, and egg.
    4. Place a band of uncooked noodles on the bottom of the Dutch oven. Cover noodles with a layer of meat mix, then cover meat mix with layer of cheese mix.
    5. Repeat process until all ingredients are gone
    6. Cook for 45 minutes, leaving 10 briquettes under the Dutch oven and moving 13 coals to the lid. Lasagna is done once noodles are soft.

    Macaroni

    Serves 10-12

    Ingredients:

    • 2 pounds of ground beef
    • 1 pound of Italian sausage
    • 2 tablespoons crushed or minced garlic
    • 1 tablespoon dried oregano
    • 1 (26-ounce) can spaghetti sauce
    • 2(26-ounce) cans water (use empty spaghetti sauce can for measuring)
    • 2 pounds uncooked elbow macaroni
    • 2 cups shredded mozzarella cheese
    • ¾ cup grated parmesan cheese

    Equipment:

    • 12-inch Dutch oven with 25 coals, or stove and cooking pot

    Preparation

    1. Brown beef and sausage in Dutch oven over 25 briquettes. Drain grease.
    2. Stir in garlic and continue to cook until it becomes golden.
    3. Add oregano, spaghetti sauce, water and uncooked macaroni. Stir and make sure all noodles are saturated.
    4. Cover Dutch oven and place 13 coals on the lid and leaving 12 under the oven.
    5. Bake until fully cooked, about 45 minutes.
    6. Add mozzarella cheese. Once melted, sprinkle with grated parmesan cheese, then serve.

    Mexican Grilled Cheese

    Serves 8

    Ingredients:

    • 16 slices bread
    • 1 (1/4-ounce) packet taco seasoning mix
    • 1 (16-ounce) package Velveeta Mexican cheese OR pepper jack cheese
    • 4 tablespoons (1/2 standard stick) butter
    • 1 (16-ounce) jar black bean and corn salsa OR 1 (16-ounce) can corn and 1 (16-ounce) can black beans

    Equipment:

    • Stove
    • Large frying pan

    Preparation:

    1. For each sandwich, sprinkle a little taco seasoning mix on one slice of bread.
    2. Spread one-eighth of Velveeta cheese block (or 1 slice of pepper jack cheese) on top of seasoning mix.
    3. Close the sandwich and melt ¼ tablespoon butter in the frying pan. Cook on medium-low heat until side is lightly browned. Flip sandwich and repeat.
    4. With cheese slightly melted, remove sandwich from pan, open, and add 2 tablespoons of black beans and corn.
    5. Repeat process with other sandwiches.

    Crunchy French Toast

    Serves 6

    Ingredients:

    • 1 (12-ounce) box cornflakes cereal
    • 6 eggs
    • ½ teaspoon vanilla extract
    • 1 cup milk
    • 3 tablespoons butter
    • 12 slices bread
    • Syrup

    Equipment:

    • Large frying pan
    • Large mixing bowl
    • Medium mixing bowl
    • Stove

    Preparation:

    1. Crush cornflakes in a large bowl.
    2. Whisk eggs, vanilla and milk in medium sized bowl.
    3. Melt butter in frying pan.
    4. Dip each slice of bread in the egg batter, then place in bowl of cornflakes, covering both sides in crushed flakes.
    5. Fry both sides of each slice until brown
    6. Serve with syrup

    Coffee Cake

    Serves 6-8

    Ingredients:

    • 2 ¼ cups all-purpose flour
    • ½ teaspoon salt
    • 1 tablespoon ground cinnamon
    • 1 cup brown sugar
    • ¾ cup granulated sugar
    • ¾ cup vegetable oil
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 egg, beaten
    • 1 cup buttermilk
    • 1 cup chopped nuts (any type)

    Equipment:

    • 12-inch Dutch oven
    • Aluminum foil or Dutch oven liner
    • Medium sized mixing bowl  
    • 25 coals

    Preparation:

    1. Line sides of Dutch oven with aluminum foil or liner.
    2. Preheat oven using 8 coals underneath and 17 on the lid.
    3. In a medium size bowl, mix all ingredients together except the nuts.
    4. Remove oven from heat and pour coffee cake batter into oven, spreading evenly.
    5. Sprinkle nuts on to of batter
    6. Return oven to the coals and bake for 30 minutes.

    Porcupine Ball Soup

    Serves 6-8

    Ingredients:

    • 2 pounds ground beef
    • 1 medium onion, diced
    • 2 cups Minute Rice
    • ½ teaspoon salt
    • 1 egg
    • 3 (10 ¾ ounce) cans condensed tomato soup
    • 3 (10 ¾ ounce) cans water (use empty soup can to measure)
    • Shredded cheese (optional)

    Equipment:

    • Medium size mixing bowl
    • Large size cook pot
    • Stove

    Preparation:

    1. Combine beef, onion, rice, salt and egg in a medium size mixing bowl.
    2. Form beef mixture into bite size balls.
    3. In a large cook pot, combine tomato soup and water and boil.
    4. Gently drop porcupine balls into boiling soup. Put on low heat for 30 minutes or until cooked.

    Hot Dog Stew

    Serves 8-10

    Ingredients:

    • 2 pounds hot dogs
    • 8 medium white potatoes
    • 2 tablespoons vegetable oil
    • 2 large onions, diced
    • 6 cups water
    • 1 teaspoon salt
    • ½ teaspoon ground black pepper

    Equipment:

    • Large frying pan
    • Aluminum foil or frying pan lid
    • Stove

    Preparation:

    1. Cut hot dogs into ¼ inch slices. Peel and slice potatoes into ½ inch cubes.
    2. Heat oil in frying pan. Cook hot dogs and onions until brown.
    3. Add potatoes and enough water to just overlay all ingredients. Cover and simmer, stirring occasionally until potatoes are soft. Lightly mash potatoes in the pan.
    4. Add salt and black pepper and any additional water as needed. Stir to make a thick brown gravy.

    Apple Caramel Cake

    Serves 10-15

    Ingredients:

    • 3 large sliced golden delicious apples
    • 2 cups of sugar
    • 2 cups flour
    • 1 ½ teaspoons baking soda
    • 1 teaspoon cinnamon
    • 1 teaspoon nutmeg
    • 1 teaspoon salt
    • 2 large eggs
    • ¾ cup vegetable oil
    • 2 teaspoons vanilla extract
    • ½ cup chopped walnuts
    • ½ cup chopped pecans

    Caramel:

    • 1 cup brown sugar
    • ¾ cup butter
    • 1 cup heavy whipping cream
    • 2 teaspoons vanilla

    Equipment:

    • 12-inch Dutch Oven
    • Dutch Oven liners
    • Medium size saucepan
    • Large size mixing bowl
    • Medium size mixing bowl
    • 25 coals
    • Stove

    Preparation:

    1. In a large bowl, mix apple slices and sugar
    2. Add flour, baking soda cinnamon, nutmeg and salt. Stir.
    3. In a separate bowl, beat eggs, vegetal oil and vanilla together
    4. Stir the egg mixture into the apple mixture, blending until apples are moistened. The mixture should be thick.
    5. Stir in chopped walnuts and pecans.
    6. Pour cake batter into Dutch oven.
    7. Bake for 45 minutes using 17 coals on the lid and 8 under the oven.
    8. Prepare caramel while cake cooks by mixing all topping ingredients in a saucepan.
    9. Bring to a low boil and cook for 3 minutes.
    10. Once the cake has finish baking, pour the caramel topping over the cake and serve.

    Chopsticks

    Serves 3-4

    Ingredients:

    • ¾ cup peanut butter
    • 1 cup butterscotch morsels
    • 1 (3 ounce) can chow Mein noodles

    Equipment

    • Medium size sauce pan
    • Waxed paper

    Preparation:

    1. Melt peanut butter and morsels together in a sauce pan over medium heat.
    2. Once sauce is smooth, stir in the noodles.
    3. Drop mixture by the teaspoonful onto waxed paper 4. Chill in cooler.

     


  • 09/14/2018 7:13 AM | Stephen Cullar-Ledford (Administrator)

    Thanks to former Troop 11 Scoutmaster, three-time Philmont trekker, and yoga dude Stephen Klimas for teaching our Philmont-bound crews “wilderness yoga”.

    Download a copy of his how-to handout here.



Scouts BSA Troop 11
First Presbyterian Church Houston
5300 S Main St, Houston, TX 77004

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