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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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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

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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:


16










A Taste of Troop 928 Cookbook - Antacid Optional


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.


17



A Taste of Troop 928 Cookbook - Antacid Optional


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


18



A Taste of Troop 928 Cookbook - Antacid Optional


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


19




A Taste of Troop 928 Cookbook - Antacid Optional


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.



20


A Taste of Troop 928 Cookbook - Antacid Optional


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
Lire la suite

• Taille
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