[PDF](+33👁️) Télécharger TROOP 928 Cookbook edt.2017 pdf
This is a revised and expanded update to the Troop 928 Cookbook. The original is on the internet and is dated 1997. This is the 2017 version. The changes includes some updated recipes and the use of columns, to help with viewing on smaller electronic devices such as phones. Troop 928 is with the Prince of Peace Catholic Community, on the North side of Houston, Tx. The cookbook has been the basis of a number of other Troop and District Cookbooks. Sharing a meal can be a great joy, and so our recipes are shared with the larger Scouting Community.
YISDennis Schmitt Télécharger gratuit TROOP 928 Cookbook edt.2017 pdf
A Taste of Troop 928
Cookbook
Prince of Peace
Former: Rising Star District
Soaring Eagle District
Sam Houston
Area Council
Antacid
Optional
Original Sept. 1,1997
Revised March 24, 2017
A Taste of Troop 928 Cookbook - Antacid Optional
Table of Contents
Introduction
3
Measurements
5
Food safety
10
Forms and Hints
15
Breakfast-time
21
Trail Meals
30
Snacks
31
Jerky
51
Car Camping
53
Soups
64
One Pots
77
Dutch Oven
99
Foil Meals
105
Spam
110
Breads
119
Drinks
128
Special Methods
134
Deserts
137
Readings
151
2011 revisions: New sections added and reformatting of some of the pages into
columns so they can be viewed on “smart” phones in PDF format.
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A Taste of Troop 928 Cookbook - Antacid Optional
Troop 928 is chartered by Prince of Peace Catholic Community
19222 W. Montgomery (SH 249)
in the Rising Star District of the Sam Houston Area Council, Boy Scouts of America.
The troop meets Monday nights at 7:00.
Hwy 249 and Perry Rd., North of FM 1960
Use of these recipes by Gourmet Restaurants is strictly forbidden by the AM A.
Bill O’Reilly
Past Scoutmaster
Richard Welch
Past Scoutmaster
Philmont Grace
For food, for raiment
For life, for opportunity
For friendship and
fellowship
We thank thee, O Lord.
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"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
Troop 928 has families 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.
General Commandments on trail cookery: go light, no fuss, no mess
1. Nutritious
2. Low in weight
3. Taste Great
4. Cooks fast with no fuss
5. Meets BSA's handling standards
6. Compact
7. Cheap
8. Clean
What! pop-tarts for supper again ?
Less than an 11 yr. old Scout.
Scouts sure are great cooks .
Hurry up, the batteries are going...
Packed by a 11 yr. old Scout
Smaller than a 11 yr. old Scout
No the Money Tree is not in the Forestry Merit...
Wash your hands again.
Highly recommended reading for Parents, Leaders, and grommet Scout cooks and eaters:
Camp Cookery for Small Groups, Arthur J. Walrath, ed., 1967, BSA
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 that our troop
does, 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.
MyPlate
gov
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. Try to take the bulk of the food from
the carbohydrate group.
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Don’t forget the duty roster. It will save time on determination of whose turn to do what.
List the Boys by name; that are on the campout.
Attendees:
When
Water
Fire / Stoves /
Cook
Clean Up
Food Bags
Fri. Night
Sat Mom
Sat Noon
Sat Night
Sun Morn
Sun Noon
Dried Beans and Peas Yield Values
When you start with:
1 cup black beans
1 cup blackeye beans
1 cup Great Northern beans
1 cup kidney beans
1 cup lentils
2 cup large lima beans
1 cup small lima beans
1 cup pea (or navy) beans
1 cup split peas
1 cup pinto beans
You will get at least:
2 cups cooked beans
2 1/2 cups cooked beans
2 1/2 cups cooked beans
2 3/4 cups cooked beans
2 1/2 cups cooked lentils
2 1/2 cups cooked beans
2 cups cooked beans
2 1/2 cups cooked beans
2 1/2 cups cooked peas
2 1/2 cups cooked beans
Source: Utah State Extension
“Remember: not all beans are the same.” Ralph ’s Beanery
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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
1 qt 14 oz
5 3/4
12
#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
( use clean hands )
1 Open Fistful
Five-Finger Pinch
Four-Finger Pinch
One-Finger Pinch(with thumb)
One-Finger Gob of shortening
Palm of hand (center)
1/2 cup
1 Tablespoon
1 Teaspoon
1/8 Teaspoon
1 Tablespoon
1 Tablespoon
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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
=
I Gallon
128 oz
=
3.785 liters
1 Gallon water
= 8 pounds of weight
1.05680317041 Gallons
4 liters
SUBSTITUTIONS & EQUIVALENTS
1 lb. butter / shortening
4 oz. cheddar cheese
1/2 pt. whipping cream
8 oz. sour cream
1 lb. flour
1 cup marshmallows
1 lb. brown sugar
1 lb. granulated sugar
1 cup milk
cup water -or-
1 can sweetened condensed milk
1 cup buttermilk =
1 cup sour milk =
1 cup Half and Half =
1 stick butter =
1 lb. loaf bread =
1 1/2 tsp. cornstarch
I cup Honey =
1 cup of fine crumbs =
1 Tbs. instant minced onion =
1 Reg. Onion =
1/5 med Onion
I Tbs. sliced mushrooms
1 cup carrots
1/8 med. Carrot
1 Tbs. Corn
2 cup
1 cup grated
1 cup (2 cup whipped)
1 cup
app. 3 1/2 cup
11 large or 110 miniature
2 1/4 cup (packed)
2 1/4 cup
1/2 cup evaporated milk +1/2
1 cup reconstituted dry milk + 2 Tbs. butter
1/3 cup dry milk powder and 2-3 parts water
11/2 cups dry milk, plus
1/2 cup warm water, plus 4 Tbs. butter
3/4 cup sugar, beat together until smooth
1 cup milk + 1 Tbs. vinegar -or-
3/4 cup milk +1/4 cup butter + 1 1/2 tsp. corn starch
1 cup sweet milk + 1 Tbs. vinegar / lemon juice
7/8 C milk + 1 Vi tablespoons butter or margarine
half milk and half cream
1/4 lb. or 1/2 cup or 8 Tbs.
about 17 slices
1 Tbs. all purpose flour
1 l/4cup sugar + l/4cup water or other liquid
22 vanilla wafers, 4 slices of bread, 26 saltine crackers,
14 graham crackers
1 small fresh onion
= l A cup dried minced onions
= 1 Vi tablespoons onion powder
1 Tbs. dried Onion
= 1 Tbs. dried mushrooms
= Vi cup dried carrots
= 1 tablespoon dried carrots
= 1 Tbs. FD or Vi Tbs. Dried corn
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1 Tbs. Peas
=
1 Tbs. FD or Vi Tbs. Dried peas
1 Green Pepper
=
Va cup green pepper Flakes
1/3 fresh Green Pepper
=
1 Tablespoon Green Peppers, dried
1 med. tomato
=
1 tablespoons powdered tomato
Vi cup tomato puree
=
1 tablespoons powdered tomato
20 pounds tomatoes
=
18 ounces dried sliced tomatoes
3 Tbs. fresh tomato
=
1 Tbs. tomato bits or flakes
tomato paste
=
1 tsp powder and 1 tsp water
tomato sauce
=
1 tsp powder and 3 tsp water
tomato soup
=
1 tsp powder, 1 tsp water and 2 tsp cream
tomato juice
=
1 tsp powder and 1/2 cup of water or more
1 cup spinach
=
2-3 tablespoons powdered spinach
1 teaspoon Bouillon powder
=
1 cube bouillon
1 teaspoon margarine
=
1 teaspoon butter powder
2 slices cheese Vi oz
=
1 Tbs. cheese powder
1 Tbs. prepared mustard
=
1 tsp. dry mustard
1 clove garlic
=
1/8 teaspoon garlic powder
=
1/2 teaspoon garlic flakes
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
= 1-1.5 Tablespoons powder egg mix
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
3 pounds apples = 5 ounces dried apples
1 oz freeze dried beef/chicken = 1/3 cup= 1 serving size
1 Tbl vegetable powder = 1 Vi Tbl. Flakes = 2 Tbl. Dried pieces = 4 Tbls chopped fresh veggies.
For each tablespoons of veg. powder or 1 2/3 tablespoons flakes add Va cup liquid
Dried potato equivalents:
1 medium potato = approx 1/2 cup slices, rehydrated
1 lb frozen hash browns = approximately 2 cups dry hash browns, rehydrated
To rehydrate potatoes, cover with boiling water and allow to sit for 10 minutes. Drain and use as
needed in recipes.
A medium potato peeled and sliced weighs approximately 5 oz.
Clarified Butter
Cut it into pieces and place it in a saucepan over moderate heat. When the butter has melted,
skim off the foam and strain the clear yellow liquid into a bowl, leaving the milky residue in the
bottom of the pan.
from Mastering the Art of French Cooking by Julia Child; Pg. 15
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Powdered Milk Proportions
Powdered Milk
Water
To make
1/8 cup
less than Vi cup
Vi cup
less than Va cup
greater than Vi cup
2/3 cup
Va cup
less than 1 cup
1 cup
Vi cup
less than 2 cups
2 cups
1 cup
3 Va cups
4 cups
Condiments in envelope single serve size last about 6 months. Do not store forever. If you found
it in the glove box of the pickup... think twice or 3 times about using it.
Ketchup, mustard, jellies, honey, mayo
Cooking at Altitude with attitude
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.
Very high altitudes may
increase boiling times to 30%
more than at sea level.
Therefore quick cooking foods
such as minute or quick rice
and instant noodle soups are
easier to use than raw foods.
Altitude
Fahrenheit (F)
Celsius (C)
Sea Level
212
100
2,000 ft
208
98
5,000 ft
203
95
7,500 ft
198
92
10,000 ft
194
90
15,000 ft
185
85
The thing that most seriously affects baking is altitude. The higher you go the less leavening
agent (baking powder) you will need. So when making your Baking Mix, either at home or on
the trail, think about your altitude and adjust your ingredients appropriately. Also, buy double¬
acting baking powder. It releases its leavening in two stages so cakes won't rise too fast. If you
do not adjust for the altitude your baked goods will expand out of your pan, crumble into a small
pile, and be otherwise inedible without rolling them into crumb balls or eating them with a
spoon.
Baking Powder: Use double-acting.
0-3500 feet: Use 4 tsp. per 2 cups of flour.
3500-6500: Use 3 1/2 tsp. per 2 cups of flour.
6500-8500: Use 3 tsp. per 2 cups of flour.
8500-10,000: Use 2 1/2 tsp. per 2 cups of flour.
Over 10,000: Use 2 tsp. and an extra egg (2 Tbs. powdered egg) per 2 cups of flour.
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There are more exact adjustments, but this works. If the recipe calls for considerable sugar, many
people cut back a tablespoon or two as they gain elevation. You usually don’t worry about it, but
using too much sugar at the high altitudes may make your cakes fall by destroying the cell
structure.
Commercial Mixes
Commercial mixes are prepared for sea level — in fact most have altitude adjustments on the
packaging. You must add extra flour to the mixes. Also, add some extra water to compensate or
the extra flour and the fact that water evaporates faster at these drier heights. Use the guidelines
below to adjust your commercial mixes before baking.
For every two cups of mix add:
3500-6500 feet:
6500-8500 feet:
8500-10,000 feet:
Above 10,000 feet:
2 Tbs. each flour and water.
3 Tbs. each flour and water.
4 Tbs. (1/4 cup) each flour and water.
4 Tbs. (1/4 cup) each flour and water and an extra egg.
Clean Sweep - Food
Safety Tips
The biggest party crasher at summer picnics
and camp outs is food borne bacteria. You
can't see them, you can't taste them; but you
sure can feel them. Illness can occur hours
or days later.
Each year about one in every ten Americans
has an illness caused by food. Most of these
cases result in simple stomachaches or
diarrhea. If you prepare and then store foods
properly, they will never leave their calling
card behind. It's up to you to select, store,
prepare, and then serve safe foods for you
and your family. The most important steps
to keep these uninvited guests away are very
easy to do.
The Golden Rules of Food
Safety
ALWAYS WASH YOUR HAND
BEFORE AND AFTER HANDLING
FOOD.
ALWAYS WASH YOUR HANDS
AFTER USING THE REST ROOM.
When preparing food, keep surfaces and
utensils clean. Use one cutting board for raw
meats. Use another board for fruits and
vegetables that won't be cooked.
WASH YOUR HANDS
BETWEEN EACH TASK!
Keeping a clean kitchen area saves on cleaning
up after the meal and keeps food related
illnesses at a minimum. A clean heavy plastic
sheet can declare kitchen boundaries at the
camp site. We don’t always have tables, but
the ground is there. So claim a space in the
cooking area for yourself, your patrol, or crew.
This will not be near tents.
NO one walks through or on my kitchen.
Read the preparation directions twice
before beginning.
WASH YOUR HANDS, yes again...
• Pick up trash as you create it.
• Soak pots and pans after using. Prevent
that stuck on food mess after the meal.
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A simple trick is to fill dishpans with
hot, sudsy water. This serves two
purposes for me.
When preparing food, you can toss the
dirty dishes into the hot water to soak
while you cook. This makes for easier
cleanup.
As you cook, stick your hands in the
water to clean.
• Keep cold food cold and hot food
hot.
• 140 degrees F or above and 40 degrees
F or below. Do not leave food at room
temperature longer than 2 hours (1 hour when
summer room temperatures are hot). Outdoors
has even a shorter time. Thaw foods in the
refrigerator, not on the counter. Also make
sure that meat juices can't drip onto other
foods. Watch those coolers and the melting
water. To store hot foods, refrigerate
immediately in shallow containers to cool
them more quickly.
• Keep chicken and chicken products,
juices away from other foods. Double bag in
the coolers.
• Clean cutting boards between each use.
• Be considerate of the cleaning crew
while cooking. You're next on the duty roster.
• Clean the dishes with soap. Then
sanitize, rinse off all the soap.
• Put utensils and pots back in the right
places.
• Keep dry items dry, Don’t place wet
towels in with the dry goods.
WASH YOUR HANDS, again
ALWAYS SERVE FOOD ON CLEAN
PLATTERS. Now, you are probably
thinking — 'I know that! Why are they
saying that to me?’ But think? Have you
every taken raw meat to the barbecue on a
plate and then put the cooked meat back on
the same plate to serve? Don't do this unless
you have washed the dish in between use.
Raw meat has bacteria that will spread to the
cooked meat.
IF IN DOUBT, THROW IT OUT! If you
have any question in your mind about the
freshness or safety of eating a food product,
throw it in the garbage. It is better to be safe
than sorry!
Cook all the Food. Leftover raw meats
spoil faster than cooked meat.
Why is this more of a problem
in camping?
Did you pack the refrigerator? Temperatures
are harder to control in the out-of-doors. Too
Hot or Too Cold is what the campers say,
But not your food. Camping temperatures
usually range in the ideal temperatures for
bacteria growth. Also Bugs and Dirt are
naturally at home at the campsite.
Salmonella and Food Safety
Chicken, turkey, pork, beef, and other meat
and poultry products are important sources
of protein and other nutrients.
Unfortunately, these foods — like eggs, raw
milk, and all raw foods of animal origin —
may also carry salmonella and other
bacteria. The good news is that these
bacteria don't have to cause illness. Routine
food safety can destroy salmonella and other
bacteria.
Hamburger and any ground meat have
increased surface area and an increased
risk for contamination.
What is salmonella?
The salmonella family includes about 2,000
strains of bacteria, but only 10 strains cause
most reported salmonella infections. Strains
that may cause no symptoms in animals can
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make people sick, and vice versa. A
salmonella bacterium is a one-celled
organism that can't be seen, touched, or
tasted. The bacteria are common in the
intestinal tracts and waste of livestock,
poultry, dogs, cats, rats, and other warm¬
blooded animals.
What is salmonellosis?
Salmonellosis, or a salmonella infection, is
the illness that can occur if live salmonella
bacteria enter the body — usually through
food. Most reported outbreaks of food-bom
illness are caused by bacteria, and
salmonellosis is the most common bacterial
food-borne illness. Salmonellosis is usually
preventable.
How can salmonella bacteria on raw
meat, poultry make people sick?
First, "food abuse" allows bacteria to
survive and often to multiply. For example,
if the meat knife is used to cut the salad
lettuce without first being washed, the
lettuce can be contaminated by any bacteria
on the meat. The person who eats the salad
then also eats the bacteria.
Next, if the bacteria survive the stomach
acid, they reproduce themselves in the small
intestine. One cell becomes two, two
become four, four become sixteen and so on.
When there are "enough" bacteria, they
cause a salmonella infection.
How many bacteria does it take to make
people sick?
There is no exact number, but the more
bacteria consumed, the more likely a person
is to get sick. Healthy adults have eaten food
containing millions of bacteria without
getting sick. Other people have gotten sick
from as few as 10 bacteria in the food.
What are the symptoms of salmonellosis?
According to the Centers for Disease
Control, stomach pain occurs within 6 to 48
hours after the food was eaten. Most people
get diarrhea, and many people have upset
stomachs, chills, fever or headache. Most
people feel better within 3 to 5 days. Many
persons with salmonellosis may believe they
have the flu and may never see a doctor.
How many people get sick from
salmonellosis?
At least 40,000 salmonella infections are
reported every year, but experts believe that
between 500,000 and 4 million persons each
year actually contract salmonellosis.
How does the doctor know a person has
salmonellosis?
The only way to tell for sure is to conduct
laboratory test on the stools of the person
who got sick, a process that takes several
days.
How many people die from salmonellosis?
Salmonella infections can be life-threatening
for the very young, the very old and for
persons already weakened by other serious
diseases, such as AIDS. Reports show about
2 deaths for every 1,000 known cases of
salmonellosis, but experts believe that about
500 persons each year actually die form
salmonella infections.
What foods are most likely to make
people sick?
Foods don't make people sick — bacteria do.
Any raw food of animal origin — meat,
poultry, raw milk, fish, and shellfish — may
carry salmonellae. The bacteria can survive
to cause illness if these specific foods are
not thoroughly cooked, the bacteria can also
cause illness if they contaminate any other
food that comes in contact with the raw
food, either directly or by way of dirty hands
or dirty equipment. Salmonellosis is a
world- wide, food-chain problem that can't
be "blamed" on any one food.
Anti-Salmonella Strategy
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Bacteria on raw foods of animal origin do
not have to cause illness. Investigations of
actual outbreaks reported to the Centers for
Disease Control show that:
bacteria + food safety mistakes can =
illness.
Errors during food shopping, transport,
preparation, serving, or storage can enable
bacteria to grow or even just survive. If
foods are prepared a day or more ahead of
time and food handlers make mistakes, the
chance of illness can increase, because
bacteria have more time to multiply. In
outbreaks traced to bacteria or other
organisms in meat or poultry, one or more of
the following eight food handling mistakes
enabled bacteria on raw products to survive
and cause food-borne illness:
•Improper cooling ‘Improper hot storage of
cooked foods ‘Undercooked ‘Cross-
contamination of cooked foods by raw foods
•Inadequate cleaning of equipment ‘Infected
person touching cooked food ‘Eating raw
meat or poultry ‘Inadequate reheating of
cooked and chilled foods
Therefore, the key to preventing illness — at
home, in a restaurant, at a church picnic,
anywhere — is to destroy the bacteria. Below
are some hints, based on information from
actual outbreaks that can destroy or stop
growth of salmonella bacteria and other
bacteria that can cause illness.
CLEAN IT.
Salmonella bacteria can survive in water,
soil, and on the kitchen counter, so
sanitation can make a big difference -
especially in preventing bacteria that could
be on raw products from contaminating
other foods. (This is called cross¬
contamination.)
* Wash your hands frequently with
SOAP and water for at least 20 seconds -
after you use the bathroom, before you start
food preparation, before you start working
with a new food or a new tool, when you
finish food preparation, and before you
serve food.
* Prevent cross-contamination. Never let
raw meat and poultry, or their juices, come
into contact with cooked meat or any other
food — raw or cooked.
* If you use a dishcloth for cleaning
kitchen surfaces, switch to a clean one
after you work with raw meat or poultry.
Choose a type that will stand up to a
laundering in how water and bleach.
Otherwise, use paper towels and throw away
after use.
* Cut raw meat or poultry on an acrylic
cutting board that is thoroughly cleaned
after each use. Use that favorite (but porous)
wooden one only for cutting bread or
vegetables.
* Wash cutting boards, knives, counter,
and other implements with detergent and
hot water immediately after you use them
with raw meat and poultry.
* After washing and rinsing equipment
and counter, professional food service
workers also sanitize and rinse them. To
sanitize implements after washing you can
use a solution of 2 to 3 teaspoons household
bleach in 1 quart of water, followed by a
cold water rinse. (Note: Sanitizing doesn't
work on dirty surfaces, so clean them first.)
* Serve cooked meat and poultry on clean
plates. When you replenish the banquet,
replenish the serving plates. Don't put grilled
meat or poultry back on the plate with raw
juices.
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* Keep pets and other animals away from
food, and away from cooking and eating
surfaces and equipment. Squirrels and mice
contaminate, as do insects.
COOK IT.
Salmonellae — however many there are — do
not survive when beef or pork is cooked to
an internal temperature of at least 160
degrees F, or when poultry is cooked to 185
degrees F. (Some experts believe that this
country's passion for rare beef explains why
beef — which carries very low levels of
salmonella bacteria — is involved in more
reported salmonellosis outbreaks than
poultry.) Always cook meat and poultry
thoroughly, and be just as careful when
micro waving as when using traditional
ovens.
* Using a meat thermometer to check
"doneness." If meat is too thin for a
thermometer, follow the recipe and cook till
the juices are clear. Bloody hamburger is
not done.
* Never interrupt cooking — it's a "half-
baked idea" that can make you sick. After
thawing foods in the microwave, cook them
immediately. If you didn’t bring that
microwave, did you bring the solar cooker?
* If reheating leftovers, cover and reheat
thoroughly to 165°F just in case bacteria
survived in the food during refrigeration of
freezing. Let sauces and gravies reach a
rolling boil.
* Don't store the latecomer's cooked meat
and poultry dinner in an off or warm
oven. Hold the food above 140°F. (But,
within 2 hours after cooking, refrigerate the
food.) Most scouts are never late for food.
COOL IT.
Refrigeration and even freezing do not kill
all salmonella or other bacteria, but proper
cooling can usually prevent salmonellae
from multiplying.
* Refrigerate raw meat and poultry as
soon as possible after you take it out of the
grocery meat case. Ice it down in the camp
cooler
* Refrigerate food containing cooked
meat or poultry within 2 hours after
cooking. Not easy on a campout, so eat
seconds. Don’t be shy, eat some more.
* Refrigerate or freeze cooked meat or
poultry casseroles in covered shallow
pans rather than deep pots. Leave space
around the containers to let cold air
circulate.
* Never thaw frozen meat and poultry on
the kitchen counter or camp table. Thaw it
in the refrigerator or, if you are in a hurry, in
a bag under cold running water. It will thaw
in a cooler.
* Remember that refrigeration or
freezing cannot be counted on to kill
many salmonella bacteria, it can't "fix" a
mistake such as leaving cooked turkey at
room temperature for more than 2 hours — it
can only postpone the risk of illness, (when
was your last campout at room
temperature?) If in doubt, throw food out.
Do you have other questions about meat and
poultry food safety or labeling?
Consumers: Call the toll free Meat and
Poultry Hotline at 1-800-535-4555, 10 a.m.
to 4 p.m., Eastern Standard Time
6 pages on Food Safety! Isn’t that a bit too much?
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You have not been sick 20 miles from the trail head with a troop
of boys who are also sick, and who have used up all the PINK
stuff. Now excuse me, I have to run....
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Following is a menu sheet for meal planning. Make copies for each campout and use for food
shopping and after campout evaluation.
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
Snacks:
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Shopping Lists
Once you have made a menu of the meals you plan to make, you need to make a shopping list.
Start by listing the food items and the amount based on 1 Scout or group of Scouts. Then multiply
by the number of campers. Keep Group items to a small size to reduce waste.
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.
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Food
SHOPPING GUIDE
Weights/Approximate Measurement
Approximate Servings
Beverage
Coffee singles
3.5 ounces
19 coffee bags
Hot chocolate
12 ounces
1 serving
Kool-Aid
1 package
8 servings
Soft drink
12 ounces
1 serving
Tea
3.5 ounces
16 tea bags
Bread
1 loaf
1 pound
20 to 22 slices
corn muffin mix
7 oz.
6 muffins
Cereal
Ready to eat
Flaked
18 ounces / 18 to 20 cups
18 to 20 1 -cup servings
Puffed
18 ounces/ 32 to 36 cups
26 1 1/2-cup servings
Cooked:
Oatmeal
18 ounces / 6 cups
12 to 14 3/4-cup servings
Rice
(1 cup uncooked = 1 2/3 cooked)
2 oz. / 1 cup
2 servings
Minute
4.5 oz. / 1 cup
2 servings
Crackers
Graham
1 pound / 65 crackers
32 to 35 2-cracker servings
Saltine
1 pound / 130 squares
32 4-cracker servings
Dairy Products
Cheddar Cheese
1 pound / 12 to 16 slices 4 cups grated
6 to 8 sandwiches (2 slices each)
Cottage cheese
1 pound / 2 cups
6 to 8 1/2-cup servings
Milk:
1 can milk+ 1 can water = whole milk
Evaporated
14 1/2 ounces / 1 2/3 cups
Equivalent to 3 1/3 cups milk
Whole
1 quart / 4 cups
4 servings
Nonfat dry
1 pound / 5 quarts
20 servings
Fats
Butter or margarine
1 pound / 2 cups
48 pats
Shortening
1 pound / 2 1/2 cups
Salad oil
3 pounds / 7 1/2 cups
1 pint / 2 cups
Flour
All-purpose
1 pound / 4 cups
Whole wheat
1 pound / 3 1/2 cups
Fruit Juices
Frozen concentrated
6 ounces / 3 cups
6 1/2-cup servings
Canned
46 ounces / 5 3/4 cups
11 to 12 1/2-cup servings
Fruits Fresh
Apples
1 pound / 3 medium
3
Bananas
1 pound / 3 medium
3
Grapefruit
1 pound / 2 medium
2
Oranges
1 pound / 2 medium
2 (1 orange =1/3 cup juice)
Pineapple
2 pound / 1 medium
6 to 8
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Food
SHOPPING GUIDE
Weights/Approximate Measurement
Approximate Servings
Meats
Bacon
1 pound / 20 to 24 slices
10 to 12 2-slice servings
Hamburger
1 pound / 2 cups
4 to 5
General guide:
1/4 pound per serving
Boneless meat
1 pound
4
Small-boned meat
1 pound
3
Large-boned meat
1 pound
2
Chicken .whole
2 1/2 to 3 1/2 pounds
4
Ham
1 pound
4 to 6
Fish
1 pound
2
Pasta
Macaroni
1 pound/4 cups uncooked
8 cups cooked
14 to 16 1/2-cup servings
Noodles
1 pound / 6 cups uncooked
8 cups cooked
14 to 16 1/2-cup servings
Spaghetti
1 pound / 4 cups uncooked
Sugar
8 cups cooked
14 to 16 1/2-cup servings
Brown
1 pound / 2 1/4 cups packed
Granulated
1 pound / 2 1/4 cups
Confectioners
1 pound / 4 cups
Syrup
Corn syrup
1 pint / 2 cups
Honey
1 pound / 1 1/4 cups
20 1-tablespoon servings
Molasses
1 pint / 2 cups
16 2-tablespoon servings
Pancake
1 pint / 2 cups
16 2-tablespoon servings
Legumes Dried
All kinds
1 pound / 2 cups uncooked
Vegetables Fresh
6 cups cooked
6 1-cup servings
Beans
1 pound / 3 cups
5 to 6 1/2-cup servings
Broccoli
1 pound
3 to 4 1/2-cup servings
Cabbage Raw
2-pound head / 18 to 24 leaves
14 1/2-cup servings
Cooked
2 pounds
8 1/2-cup servings
Carrots
3 mature / 2 1/2 cups
5 1/2-cup servings
Cauliflower
1 pound / 1 1/2 cups
3 1/2-cup servings
Lettuce
1 pound / 1 large head
8 to 1 0
Onions
3 large; 4 to 5 medium / 2 1/2 to 3 cups
Potatoes
1 pound /3 medium
3
instant ‘‘buds”
13.75 oz / 7 2/3 cups
17 servings
Tomatoes
Miscellaneous
1 pound / 3 to 4
5 to 8
Marshmallows
1 pound / 64
Peanut butter
18 ounces / 2 cups
8 to 10 2-tablespoon servings
Potato chips
1 pound
16
Walnuts
1 pound / 4 to 4 1/2 cups
8 1/2-cup servings
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Kitchen accessories
water proof matches:
Match safe:
camp stove lighter:
fire starter, fire ribbon, primer:
tinder:
fuel bottles / containers:
funnel:
pouring cap:
pliers:
bandanna:
Pot grippers:
grid /grate:
Spring Steel Handle:
splatter shield / wind shield:
2'x3' plastic 6 mil sheet:
nylon spatula:
whisk:
aluminum foil:
handy-wipes:
scouring pad / sponge:
SOS
pine cone
Soap:
trash bags:
"spice rack":
Butter Buds:
Cooking oil:
Small can opener:
ZIP bags
mostly shared between Scouts as patrol gear
with their safety striker box
water proof with strike anywhere wooden matches
Again with the fire.
for starting cranky stoves
for starting cranky fires
for fuel only, not for anything else.
for pouring fuel into itty bitty stove tank openings
for pouring fuel into itty bitty stove tank openings
for fixing cranky stoves
for holding hot pots when you forget your gloves
for holding hot, hot pots when you forget bandanna
for holding pots higher over the burner or coals.
Hand made for when you forgot the pot grippers, pliers, and
bandanna
the wind is always blowing
Clean area to put things down on and catch spills
“Don’t put Hot stuff on Plastic ”
for frying on Non-Stick surfaces
for mixing batters and puddings; not on Non-Stick pans
several sheets for cooking, wind screens
for drying dishes, reusable
clean up, use plastic scrubbie for Teflon
Metal scouring pads only for Non-Teflon surfaces
for when you forgot the scouring pad
small bottle biodegradable dish soap, in a zip bag.
several for bag in bags
collection of spices in small bottles or film containers, salt,
pepper, garlic powder, onion flakes, bell pepper flakes,
cinnamon, Italian seasoning, etc.
Seasonings, not for frying
In a small plastic bottle and in another zip bag
better than the one on your knife.
for all kinds of things, wet and dry, all sizes.
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Breakfast Anyone?
These recipes have been gathered from many places and box labels. , "
Read the preparation directions twice before
beginning.
Aluminum Eggs
Ed Bailey
FOIL
1 Sausage Patty
1 handful Hash Brown Potatoes
1 dash water
lEgg
salt, pepper, spices
Wrapped in double foil pack and placed on
coals for
10-15 min. If it burns, cut down the time.
Mineshaft Pig
Ed Bailey
FOIL
1 potato
1 sausage link
aluminum foil
Core a tunnel in a potato with an apple corer,
then stuff the tunnel with a sausage link. Wrap
in foil and bake on coals, or in oven for about
45 min.
The Better Bator - Wanza Batter
Lou Bator
SKILLET
2 cups flour
4 tsp. baking powder
1 stick melted margarine
1 cup buttermilk
2 eggs (minus shells)
Mix above ingredients then add regular
Homogenized milk 'till batter is right
consistency.
One half
measures of above
Pancakes !!!!
Worm in the Apple
Canadian Scouts
FOIL
1 Apple
1 sausage link
aluminum foil
Core an apple, stuff with sausage link, wrap in
foil, cook until soft (~40 min.) Canadian
Scouts..
Ants in the Oatmeal
Dick Ross
ONEPOT
Regular oatmeal (not instant) with brown
sugar, raisins & nuts, canned fruit
Cream of Freebies
Michael Vesely
ONEPOT
1/2 cup boiling water,
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...
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A Taste of Troop 928 Cookbook - Antacid Optional
Spamble Eggs
Michael Vesely
SKILLET
1 can (7 oz) SPAM
12 eggs
1/2 cup Sanalac instant milk
2 Tbl. dried onions
2 Tbl. dried green pepper
Dice the SPAM and fry in large pan. Crack
and stir the eggs and milk with a whisk in a
large bowl. Leave the egg shells out. Hydrate
the dried onion and peppers, then add to the
SPAM. Fold the eggs over the SPAM and
spamble them. Serve to 6 Scouts
Kansas Fly Pie
Ed Bailey
ONEPOT
1 lb. cornmeal
2 qt. water
1 tsp. salt
1/4 -1/2 cup raisins
beaten eggs
syrup, honey, or jam
You may want to start this at home..
Put 2 quarts of water into a pot, make sure the
pot can hold 4 qt. Add 1 teaspoon salt; bring to
boil; pour cornmeal into the water a handful at
a time (about 1 lb.) stirring constantly until the
mush gets thick. Cover and simmer slowly for
20 min. Stirring often; add raisins; mix well;
poor into greased bread pans (2) and let cool
until congealed. Slice loaf into 1/2 inch thick
slices; dip in beaten eggs; then fry, hot and
browned. Serve with syrup, honey, or jam.
2 qt. water
syrup, honey, or jam
1 tsp. salt
1 pound of cooked, crumbled sausage
beaten eggs
1 small can of diced chilies (mild or hot)
Same as the Kansas Fly Pie, however, you skip
the raisins. Instead, add 1 pound of cooked,
crumbled sausage and 1 small can of diced
chilies (mild or hot). Mix well: follow cooking
directions of Kansas Fly Pie. Serve with Salsa.
New Mexico Omelet
Philmont Training Center
SKILLET
Eggs
ground sausage
green pepper
onion
cheese
Saute onions and green pepper and brown the
ground sausage. Break the eggs into the
mixture and scramble, add cheese last, melt
and serve.
Egg in the Nest
Big Bird
SKILLET & Griddle
1 piece bread,
legg,
1 Tbs. bacon grease or shortening
On low heat, melt grease in fry pan. Cut a hole
in center of bread for the egg. Butter both sides
of the bread. Place bread in fry pan. Break egg
over hole of bread and pour out egg. Fry egg
and bread, Flip once and serve. Season to taste
Sam's Bullfighter Breakfast
Ed Bailey
ONEPOT Scramble Pancakes
Dege Dorsey
1 lb. cornmeal SKILLET
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A Taste of Troop 928 Cookbook - Antacid Optional
1 box Pancake Mix (complete)
Milk or water as needed
Oil
Mix the batter in a zip-lock bag or in a bowl.
Add oil to the fry pan and heat. Spoon in the
batter and wait until bubbles form in the batter.
It is ready to turn. But to show your skill you
scramble the batter instead. Scoop onto plates
and serve with syrup. Keep the lights low, so
no one can see the burnt offerings. Serve to 6
Scouts
Scramble Pancakes II
Troop 404
SKILLET
1 box Pancake Mix (complete)
Milk or water as needed
Oil
6 eggs (shells removed)
2 cooks
Mix the batter in a zip-lock bag or in a bowl.
Add oil to the fry pan and heat.
Second cook mixes the eggs and some milk in
a separate bowl or zip-lock bag. Then the fun
begins.
Cook #1 spoon/pours in the batter into a ring
and wait until bubbles form in the batter. Cook
#2 pours the eggs into the center of the batter
ring. As the eggs harden and the batter forms
bubbles. It is ready to turn. You can show your
skill or scramble the mixture instead if the
cooks argue over who is doing what. The
original recipe is due to 2 cooks trying to use
the same fry pan, at the same time.
Scoop onto plates and serve with syrup. Keep
the lights low, so no one can see the burnt
offerings. Serve to 6 Scouts
Maple-Flavored Syrup
by McCormick
homemade Maple-Flavored Syrup on
pancakes, waffles or French toast.
Makes 1 2/3 cups or about 7 (1/4-cup)
servings.
Prep Time: 5 minutes
11/2 cups light corn syrup
1/4 cup packed brown sugar
2 tablespoons water
1 teaspoon McCormick® Imitation Maple
Flavor
1 teaspoon McCormick® Pure Vanilla
Extract
1. Mix com syrup, sugar and water in medium
saucepan. Stirring constantly, bring to boil on
medium heat and boil 2 minutes.
2. Stir in maple flavor and vanilla.
Nutrition Information per 1 serving
Calories: 256 Sodium: 88 mg
Fat: 0 g Carbohydrates: 64 g
Cholesterol: 0 mg Fiber: 0 g
Protein: 0 g
Crescent Rolls on a Stick
Old Standby
STICK
1 tube of refrigerated Crescent rolls
Butter or margarine
Jam, jelly or honey
Using a thick green stick about 1 inch in
diameter, wrap the dough for a crescent roll
spiral fashion around the tip of the stick. Leave
space with the spiral for the heat to reach all of
the dough. Press the ends of the dough to the
stick to stick to the stick. Hold the stick
over coals for 15-20 min., turning frequently
as you salivate. When golden brown, slip the
roll of the stick and spread with butter, jam,
jelly, or honey, plan for 1-3 rolls per Scout.
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A Taste of Troop 928 Cookbook - Antacid Optional
Breakfast Cake
Bisquick
SKILLETS
8 oz. blueberries or other fruit
2 cups Bisquick Mix
1/4 cup powdered milk
2 Tbs. sugar
dash of cinnamon
water
Lire la suite
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