In order to provide healthful meals on campouts, while meeting the cost guidelines set by the Troop Committee, the following food plan will be used for Troop 281 campouts.

· An amount per person chosen by each Patrol will be budgeted for meals for each Campout.

· No fewer than four (4) scouts will be included in a patrol meal plan. Leadership will be used to balance patrols.

· Meals will be grouped into Food Classes.

· Each class will have "Includes" which must be planned into the meal.

· Salads, Soups, and Vegetables can be added to any Class C-E meal.

· The meals will be maintained in a master list, which each patrol will have. Patrols can have a meal, which is not on the list, by having the meal classified and placed on the list by the food advisor or the Scoutmaster.

· The expected usage is to have a Class B breakfast, Class C lunch, and a Class E dinner. This meets the health and cost goals, while meeting normal program goals which call for a low preparation/cleanup lunch. If the program allows for more time at lunch, and a Class D lunch is desired, then a Class A breakfast will be needed.

· In order to provide for variety, and to introduce new foods into the camping program, no food choice can be used two (2) campouts in a row. For example, if Breakfast Burritos are served in January, then they cannot be selected until at least March.

· Portion sizes as listed in the Boy Scout Handbook and the attached handout will be used to assist in planning purchases, so that food is not wasted and costs can be held within the budgeted amounts.

· Recipe lists will be provided for all approved meals. The recipes will give ingredients, required equipment, and purchase lists based on portion sizes.

· Cleaning supplies (scrub pad, dish soap), ice (2 bags), propane (2 bottles), paper towels (2 rolls), toilet paper (1 roll), condiments (salt, pepper, sugar and spices), and emergency foods will be purchased out of the budgeted money.

· Patrols should plan to provide after campfire snacks, and invite the adults to sample the snacks. Competitions could be held to develop patrol spirit and to teach cooking skills.

· Emergency foods are foods kept in the chuck box to be used in case a meal is accidentally ruined. The emergency foods will be enough for each patrol member. These will include two (2) packages of oatmeal; one (1) fruit cup; and one (1) package of hot chocolate.

Class	Description	Examples	Includes
A	No Meat Breakfast	Cold Cereal & Milk; French Toast; Granola Bars; Pop Tarts; Oatmeal; Pancakes; Doughnuts.	Entree Fruit or Juice, Drink.
B	Meat Breakfast	Breakfast Burrito; Bacon & Eggs; Sausage & Eggs; Hoppel Poppel. Class A with a Meat Entree.	Meat, Egg, Bread, Fruit or Juice, Drink.
C	Light Meal	Submarine Sandwiches; Grilled Cheese Sandwiches; Peanut Butter & Jelly Sandwiches; Pimento Cheese Sandwiches; Egg / Ham / Tuna Salad Sandwiches; Lunch Meat Sandwiches.	Meat and/or Cheese, Bread, Fruit, Vegetable, Drink.
D	Medium Meal	Sloppy Joes; Hamburgers; Hot Dogs; Macaroni & Cheese; Chili & Fritos & Cheese; Bacon, Lettuce & Tomato Sandwiches.	Meat and/or Cheese, Bread; Fruit, Vegetable, Drink.
E	Heavy Meal	Fajitas; Guadeloupe Chili Pie; Stew & Rice; Chili & Beans; Spaghetti; Shepherd's Pie; Pizza; Hamburger/Tuna Helper; Foil Packs; Tacos, Burritos, Tostadas; Sheeskabobs; Chicken, Rice, & Cream of Mushroom Soup.	Meat, Bread, Vegetable, Drink.
F	Cracker Barrel	Chips & Dip; Cookies.	Snack, Drink.
G	After Campfire Snack	Peach Cobbler; Apple Cobbler; Peach/Pineapple Cobbler; Amish Funnel Cakes.	Snack, Drink.
H	Soup, Salad, Vegetable	Tomato Soup, Raman Soup, Any Vegetable, Cole Slaw, Tossed Salad, Fruit Salad.	Can be added to any Class 4/6 Meal.

Meal Lists

Class A - No Meat Breakfast

Cold Cereal & Milk

Doughnuts

Early American Pan-Cakes

French Toast

Fruit Bars (no recipe)

Granola Bars (no recipe)

Instant Oatmeal (no recipe)

Pancakes

Pop Tarts (no recipe)

Class B - Meat Breakfast

Bacon

Breakfast Burrito

Eggs

Ford's Eggs Benedict

Hoppelpoppel

Sausage

Any Class A with a Meat Entree.

Class C - Light Meal

Deviled Eggs

Egg Salad Sandwiches

Grilled Cheese Sandwiches

Lunch Meat Sandwiches (no recipe)

Peanut Butter & Jelly Sandwiches (nr)

Submarine Sandwiches (no recipe)

Tuna Salad Sandwiches

Class D - Medium Meal

Bacon, Lettuce & Tomato Sandwiches

Chili & Fritos & Cheese (no recipe)

Hamburgers

Hot Dogs / Smoked Sausage

Sloppy Joes / Manwich's

Class E - Heavy Meal

Battalion Alarm Chili Pie

Cheeseburger Macaroni, Chili Macaroni,

Stroganoff, Beef Taco, Nacho Cheese, Beef

Noodle, or Spaghetti

Chicken, Rice, & Cream of Mushroom Soup

Chili & Beans

Dinty Moore Stew and Rice

Dutch Oven Meat Loaf

Fajitas

Foilpack Beef

Foilpack Chicken

Guadeloupe Chili Pie

Kabobs

One-Pot Hamburger Meals

Pizza

Shepherd's Pie

Spaghetti

Stove Top Dressing

Squaw Corn

Sweet ‘N Easy Beans

Tacos, Burritos, Tostadas

Texas Trail Beans

Tuna Tetrazini, Au Graten, Cheesy Noodles or

Fettuccini Alfredo

Class F - Cracker Barrel

Chips & Dip

Class G - After Campfire Snack

Amish Funnel Cakes

Monkey Bread

Peach Cobbler

Peach/Pineapple Cobbler

Pineapple Upside-Down Cake

Class H- Soup, Salad, Vegetable

Any Vegetable

Cole Slaw

Fruit Salad

Raman Soup

Tomato Soup

Tossed Salad

Miscellaneous

Suggestions

Drinks

Coffee

Fruit Drinks

Hawaiian Punch

Hot Chocolate

KoolAid

Lemonade

Milk

Orange Juice

Sunny Delight

Tea

Water

Soup

Beef

Chicken Noodle

Ramen Noodles

Tomato

Bread

Biscuits, Buttermilk

Biscuits, Drop

Bread, French

Bread, White

Bread, Whole Wheat

Buns, Hamburger

Buns, Hoagie

Buns, Hot Dog

Cornbread

Rolls, Cinnamon

Rolls, Dinner

Tortillas, Corn

Tortillas, Flour

Vegetables

Asparagus

Beans, Baked

Beans, Green

Beans, Lima

Beans, Red

Beans, Refried

Beets

Broccoli

Cabbage

Carrots

Cole Slaw

Cauliflower

Corn

Peas, Black-Eyed

Peas, Sweet Green

Potatoes, Baked

Potatoes, French Fried

Potatoes, Hash Browns

Potatoes, French Fried

Spinach

Rice, White

Rice, Wild

Squash

Turnip Greens

Fruit

Apples

Applesauce

Bananas

Canned Fruit

Grapes

Oranges

Strawberries

Portion Sizes

Entree	Portion Size	Entree	Portion Size
Meat, Poultry, Fish and Eggs		Bread, Flour, & Pasta
Stew Meat	4 oz.	Bread	2-4 slices
Hamburger Patties	4 oz.	Cookies	2 oz
Hamburger Other	6 oz	Cereal	2 oz
Hot Dogs	2 each	Macaroni	3 oz
Chicken	12 oz.	Pancake Mix	3 oz
Ham	3 oz	Pop Tarts	2
Bacon	2 oz (3 slices)	Ramen Noodles	1 Pkg
Eggs	2	Rice	1/2 cup
		Spaghetti	3 oz
Milk & Cheese		Tortillas (6 inch)	4
Milk	8 oz. (Pint)	Tortillas (10 inch)	2
Cheese	2 oz (2 slices).

Vegetables & Fruits
Canned Juice	4 oz.
Canned Vegetables	4 oz.
Potatoes	2
Instant Potatoes	2 oz.
Corn on the Cob	2 ears
Canned Soup	5 oz
Fresh Fruit	1-2
Applesauce	1 cup
Canned Fruit	1 can

Campout Menu Worksheet

Patrol: __________________ # On Campout: ______ Food Buyer: _______________ Date: ________

Meal	Item	Portion	Amount
Cracker Barrel:	Chips: Tortilla ___ Potato ____ / Cookies: ____________
	Dip:___________ / Salsa: Hot ___ Medium ___ Mild ___
	Drink: _____________________________
Breakfast:	Egg
	Meat

	Cheese
	Bread/Potatoes
	Vegetable/Fruit

	Fruit Juice/ Drink
Lunch:	Meat
	Cheese
	Bread
	Vegetable/Fruit
	Soup

	Drink
Dinner	Meat

	Cheese
	Sauce/Seasoning

	Vegetable/Fruit


	Potatoes
	Bread

	Drink
Dessert:




Breakfast:	Bread/Cereal
	Fruit/Juice
	Drink
Condiments:	Salt __ Pepper __ Butter __ Syrup__ Salsa __________ Hot Sauce __ Sour Cream __ Salad Dressing(s) ____________/____________ Mayonnaise __ Mustard __ Ketchup __ Pickles __ Relish __ Sugar __ Sweetener __ Creamer __
Special Equipment:	Grill ___ Griddle ___ Dutch Oven ___ Dutch Oven Pliers ___ Leather Gloves __
Additional Items:	Propane(2) __ Ice(2) __ Trash Bags __ Paper Towels(2)__ Scrub Pad __ Dish Soap __ Cooking Spray __ Cooking Oil __ Matches __ Emergency Food __ Aluminum Foil __ Charcoal __ Starter __ Toilet Paper __ Cups __ Plates __ Bowls __ Utensils __

Recipes

Class A - No Meat Breakfast

Cold Cereal & Milk

Serves: 6

Cuisine: American

Meals: breakfast

Courses: main

Ingredients

6 box Individual Cereal

1 cup Milk

Utensils

Individual Bowl

Cooking Instructions

Pour cereal and milk into bowl.

Doughnuts

Serves: 6

Cuisine: American

Meals: breakfast

Courses: side

Ingredients

2 pkg. 7.5 oz Canned Biscuits

Powdered Sugar

Cooking Oil

Utensils

4-qt Pan

Paper Towels

Propane Stove and Propane or Charcoal

Dutch Oven, Dutch Oven Pliers, Charcoal, Starter, and Matches

Cooking Instructions

Cut Biscuits in half. Fry in hot oil. Drain on paper towels. Sprinkle Powdered Sugar on Doughnuts and serve.

Early American Pan-Cakes

Serves: 8

Cuisine: American

Source: Cookbook (1663) Ford Weicht, Troop 228, Abilene TX

Meals: breakfast

Courses: main

Ingredients

6 Eggs

2 cups Whipping Cream

1/2 cup Sugar

1/4 tsp. Nutmeg

3 cups Flour

3 tsp. Baking Powder

1 tsp. Salt

2 oz Melted Butter

Utensils

Mixing Bowl

Griddle

Spatula

Propane Stove and Propane

Cooking Instructions

Beat eggs, sugar, and nutmeg together. Add cream to mixture. Sift flour, baking powder and salt into bowl. Add previous mixture and melted butter.

Cook as you would regular pancakes.

French Toast

Serves: 6

Cuisine: American

Source: Betty Crocker's Cookbook

Meals: breakfast

Courses: main

Ingredients

6 eggs

18 slices Bread

1/2 cups Milk (optional)

1/4 tsp. Pepper

1/4 tsp. Salt

Syrup

Margarine, Butter or Shortening

Utensils

Griddle or 10-in Skillet

Spatula

2-qt Pan

Propane Stove and Propane

Cooking Instructions

Beat salt, pepper, milk, and eggs until smooth in pan.

Heat griddle or skillet over medium heat or to 375 degrees. Grease griddle with margarine if necessary. (To test griddle, sprinkle with few drops water. If bubbles skitter around, heat is just right.)

Dip bread into egg mixture. Cook about 4 minutes on each side or until golden brown.

Pancakes

Serves: 4

Cuisine: American

Source: Betty Crocker's Cookbook

Meals: breakfast

Courses: main

Ingredients

2 Eggs

2 cups Bisquick

1-1/3 cups Milk

2 tbs. Vegetable Oil

Margarine, Butter or Shortening

Syrup

Utensils

Griddle or 10-in Skillet

2-qt Pan

Spatula

Propane Stove and Propane

Cooking Instructions

Beat eggs with hand beater in pan until fluffy. Beat in remaining ingredients except margarine just until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons milk. Heat griddle or skillet over medium heat or to 375 degrees. Grease griddle with margarine if necessary. (To test griddle, sprinkle with few drops water. If bubbles skitter around, heat is just right.) For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.

Class B - Meat Breakfast

Bacon

Serves: 6

Cuisine: American

Source: Betty Crocker's Cookbook

Meals: breakfast, brunch

Courses: side

Ingredients

16 oz Bacon

Utensils

10-in Skillet

Paper Towels

Long Fork

Propane Stove and Propane

Cooking Instructions

Place separated slices of bacon in cold skillet. Cook over low heat 8 to 10 minutes, turning bacon to brown evenly on both sides. Dry on paper towels.

Breakfast Burrito

Serves: 6

Cuisine: Mexican

Meals: breakfast

Courses: main

Ingredients

2 lb. Sausage (hot, mild, or mixed)

8 oz Velveta (plain or Mexican)

12 Eggs

24 6-inch Flour Tortillas

Onion (optional)

Salsa

Tiger Sauce (Optional)

Utensils

10-in Skillet

Spatula

Propane Stove and Propane

Cooking Instructions

Brown Sausage in skillet over medium heat.

Add Onion and Sauté (if desired).

Beat Eggs. Add to Meat in skillet.

When Eggs are almost done, add cheese and cook until cheese melts.

Serve on heated tortillas.

Eggs

Serves: 6

Source: Betty Crocker's Cookbook

Meals: breakfast

Courses: main

Ingredients

12 Eggs

12 tbs. Milk (optional)

1-1/2 tsp. Salt

Dash of Pepper

2 tsp. Margarine or Butter

Utensils

10-in Skillet

2-qt Pan

Spatula

Propane Stove and Propane

Cooking Instructions

Scrambled:

Stir eggs, milk, salt and pepper thoroughly with fork for a uniform yellow, or slightly for streaks of white and yellow. Heat margarine in 10-inch skillet over medium heat. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.

Fried:

Heat margarine, butter, or bacon fat (1/8-inch deep) in heavy skillet over medium heat. Slip egg carefully into skillet. Gently turn eggs over after 3 minutes and cook 1 to 2 minutes longer or until yolks are thickened.

Poached:

Heat water (1-1/2 to 2 inches) to boiling; reduce to simmering. Break each egg into custard cup or saucer. Hold cup or saucer close to water's surface and slip egg into water. Cook about 5 minutes or until whites are set and yolks thickened. Remove eggs with slotted spoon.

Hard Cooked Eggs:

Place egg(s) in saucepan. Add enough water to come at least 1 inch above eggs. Heat rapidly to boiling; remove from heat. Cover and let stand 18 minutes. Immediately cool eggs in cold water to prevent further cooking. Tap egg to crack shell. Roll egg between hands to loosen shell, then peel. If shell is hard to peel, hold egg in cold water.

Ford's Egg Benedict

Serves: 6

Cuisine: American

Source: Ford Weicht, Troop 228, Abilene TX

Meals: breakfast

Courses: main

Ingredients

6 English Muffins

12 Slices Bacon

12 Eggs

1 lb. Velveeta Cheese

2 cups Sour Cream

1 tsp. Dijon Mustard

Utensils

Small Saucepan

Dutch Oven, Dutch Oven Pliers, Charcoal, Starter, and Matches

Propane Stove and Propane

Cooking Instructions

Place sour cream, Velvetta (cut into small pieces) and mustard together in small saucepan. Heat over low heat, stirring frequently until cheese is melted and mixed well.

Cook Bacon and toast English Muffins.

Poach Eggs in boiling water in a cast iron skillet or Dutch Oven.

Cover each half of muffin with a slice of bacon and a poached egg. Top with generous serving of cheese sauce.

Hoppelpoppel

Serves: 6

Cuisine: German

Source: Ford Weicht, Troop 228, Abilene TX

Meals: breakfast

Courses: main

Comments: A truly tremendous breakfast feast. Takes a long cooking time.

Ingredients

4 Cans Sliced New Potatoes

12 Eggs

16 oz Bacon

1 small Onion

Salt

Pepper

Mushrooms (Optional)

Utensils

Dutch Oven, Dutch Oven Pliers, Charcoal, Starter, and Matches

Cooking Instructions

Slice Bacon into 1-inch pieces and place in large Dutch Oven. Fry Bacon until about half done and add chopped onion. When bacon is cooked, add potatoes and stir. Mushrooms may be added if desired. Scramble the eggs and add to the potatoes after they are cooked. Add salt and pepper as desired. Add lid to the Dutch Oven and cook until eggs set.

Sausage

Serves: 6

Cuisine: American

Source: Betty Crocker's Cookbook

Meals: breakfast

Courses: side

Ingredients

1 lb. Sausage

Utensils

Skillet

Propane Stove and Propane

Cooking Instructions

Fresh sausage should be thoroughly cooked at low to moderate temperatures. It is ready to eat when the center is no longer pink, but turns gray.

Class C - Light Meal

Deviled Eggs

Serves: 12

Cuisine: American

Source: Betty Crocker's Cookbook

Meals: lunch

Courses: side

Comments: With their mayonnaise binding, be sure to keep Deviled Eggs chilled-in a cooler on very long trips-or in the refrigerator until just before serving at home.

Ingredients

6 hard-cooked Eggs, peeled

3 tablespoons Mayonnaise, Salad Dressing or Half-and-Half

1/2 tsp. dry Mustard

1/8 tsp. Salt

1/4 tsp. Pepper

Paprika

Utensils

Mixing Bowl

2-qt Pan

Propane Stove and Propane

Cooking Instructions

Hard Cooked Eggs:

Deviled Eggs:

Cut eggs lengthwise in half. Slip out egg yolks and mash with fork. Mix in mayonnaise, mustard, salt and pepper. Fill egg whites with egg yolk mixture, heaping it lightly.

Egg Salad Sandwiches

Serves: 6

Cuisine: American

Source: Betty Crocker's Cookbook

Meals: lunch

Courses: main

Ingredients

9 hard-cooked Eggs, chopped

3/4 cup Mayonnaise or Salad Dressing

1-1/2 medium stalk Celery, chopped (about 1/2 cup) (Optional)

3/8 tsp. Salt

3/8 tsp. Pepper

12 slices of Bread.

Utensils

2-qt Pan

Mixing Bowl

Propane Stove and Propane

Cooking Instructions

Hard Cooked Eggs:

Egg Salad Sandwiches:

Mix all ingredients. Spread on bread.

Grilled Cheese Sandwiches

Serves: 6

Cuisine: American

Source: Betty Crocker's Cookbook

Meals: lunch

Courses: main

Ingredients

24 slices Processed American Cheese

24 slices white or whole wheat Bread

Margarine or Butter, softened

Utensils

Griddle or 10-in Skillet

Spatula

Propane Stove and Propane

Cooking Instructions

Place 2 slices of the cheese on each slice of half the bread. Top with remaining bread. Spread top slices of bread with margarine. Place sandwiches, margarine sides down, on griddle or in skillet. Spread tops of bread with margarine. Cook uncovered over medium heat about 5 minutes or until golden brown. Turn and cook 2 to 3 minutes or until golden brown and cheese is melted.

Tuna Salad Sandwiches

Serves: 4

Cuisine: American

Source: Betty Crocker's Cookbook

Meals: lunch

Courses: main

Ingredients

1 can (9-1/2 ounces) Tuna in water, drained

1/2 cup Mayonnaise or Salad Dressing

1 medium stalk Celery, chopped (about 1/2 cup)

1 small onion, chopped (about 1/4 cup)

1/4 tsp. Salt

1/4 tsp. Pepper

1 tsp. Lemon Juice

8 slices Bread

Utensils

Mixing bowl

Cooking Instructions

Mix all ingredients. Spread on bread.

Class D - Medium Meal

Bacon, Lettuce, and Tomato Sandwich

Serves: 6

Cuisine: American

Source: Betty Crocker's Cookbook

Meals: breakfast, brunch

Courses: side

Ingredients

16 oz Bacon

2 Tomatoes

Lettuce

12 slices of Bread

Mayonnaise

Pepper

Salt

Utensils

10-in Skillet

Paper Towels

Long Fork

Propane Stove and Propane

Cooking Instructions

Place separated slices of bacon in cold skillet. Cook over low heat 8 to 10 minutes, turning bacon to brown evenly on both sides. Dry on paper towels.

Slice Tomatoes.

Wash lettuce and let dry on paper towels.

Serve on bread.

Hamburgers

Serves: 4

Cuisine: American

Source: Betty Crocker's Cookbook

Meals: lunch, dinner

Courses: main

Ingredients

1 lb. ground Beef

3 tbs. finely chopped Onions, if desired

3 tbs. water

1/2 tsp. Salt

1/4 tsp. Pepper

4 Hamburger Buns, split and toasted

4 slices of Cheese

Condiments:

Dill Pickles

Ketchup

Lettuce

Mayonnaise

Mustard

Tomato

Utensils

10-in Skillet

Spatula

Propane Stove and Propane

Cooking Instructions

Mix all ingredients except buns. Shape mixture into patties, each about 3/4-inch thick.

To Grill:

Grill patties about 4 inches from medium coals 7 to 8 minutes on each side for medium, turning once, until desired doneness.

To Pan-fry:

Cook patties in 10-inch skillet over medium heat about 10 minutes for medium, turning occasionally.

About 1 minute before hamburgers are done, top each with cheese slice if desired. Broil until cheese is melted. Serve on buns.

Hot Dogs / Smoked Sausage

Serves: 6

Cuisine: American

Source: Betty Crocker's Cookbook

Meals: lunch, dinner

Courses: main

Ingredients

12 Hot Dogs or

15 oz. smoked sausage

12 Hot Dog Buns

Condiments:

Ketchup

Mayonnaise

Mustard

Sweet Relish

Chopped Onions

Grated Cheese

Utensils

2-qt Pan

Propane Stove and Propane

Grill

Charcoal, Starter, and Matches

Cooking Instructions

Frankfurters or other cooked smoked sausage links do not require cooking; they need only be heated to serving temperature (140 degrees) if they are to be served hot. Do not pierce with fork.

To Simmer:

Drop frankfurters into boiling water; reduce heat. Cover and

simmer 5 to 10 minutes (depending on size) until hot.

To Grill:

Place over medium heat 5-10 minutes. Turn as necessary.

Sloppy Joes / Manwich's

Serves: 6

Cuisine: American

Meals: lunch, dinner

Courses: main

Ingredients

16 oz Ground Beef

15-1/2 oz Manwich Mix

6 Hamburger Buns

Utensils

10-in Skillet

Spatula

2-qt pan

Propane Stove and Propane

Cooking Instructions

Brown hamburger in skillet.

Add Manwich and to browned meat and heat to boil.

Serve over buns.

Class E - Heavy Meal

Battalion Alarm Chili Pie

Serves: 6

Cuisine: Mexican

Meals: dinner

Courses: main

Ingredients

Chili:

3 lb. Hamburger

2 15 oz Chunky Chili Tomato Sauce

1 10 oz Rotel Diced Tomatoes and Green Chilies

4 tbs. Chili Powder

1 Onion

Cornbread:

2 pks Mexican Cornbread Mix

2 Eggs

1-1/3 cup Milk

Utensils

2-qt Pan

Spatula

Dutch Oven, Dutch Oven Pliers, Charcoal, Starter, and Matches

Optional:

10-in Skillet

Propane Stove and Propane

Cooking Instructions

Chili:

Chop Onion. Brown Hamburger. Drain Fat. Add Chopped Onion and cook until clear. Add Tomato Sauce, Rotel Tomatoes and Spices. Place cover on Dutch Oven. Place Dutch Oven on 18-20 briquettes, and simmer for 20-30 minutes, until juice is almost absorbed.

Cornbread:

Break eggs into 2-qt pan. Add milk and beat until frothy. Add Cornbread mix and stir until blended. Cover Chili with cornbread mixture. Place lid on Dutch Oven. Put Dutch Oven over 6-8 briquettes, and place 12-15 briquettes on top of Dutch Oven. Bake until Cornbread golden brown on top, and a straw comes out clean.

Optional:

Ground Beef may be browned in skillet and onions sautéed while charcoal is getting ready.

Cheeseburger Macaroni, Chili Macaroni, Stroganoff,

Beef Taco, Nacho Cheese, Beef Noodle, or Spaghetti

Serves: 4

Cuisine: American

Meals: dinner

Courses: main

Ingredients

1 lb. Ground Beef

1 box Hamburger Helper: Choices include: Cheeseburger Macaroni, Chili Macaroni, Stroganoff,

Beef Taco, Nacho Cheese, Beef Noodle, Spaghetti.

Milk as required by recipe

Butter as required by recipe

Water as required by recipe

Utensils

10-in skillet

Spatula

Serving spoon

Measuring Cup

Propane Stove and Propane

Cooking Instructions

Prepare per instructions on box.

Chicken, Rice, Mushroom Soup

Serves: 6

Cuisine: American

Meals: dinner

Courses: main

Ingredients

12 boneless Chicken Breasts

4 10 1/2 oz Cream of Mushroom Soup

1 can Peas

3 cups Instant Rice

3 cups Water

3/4 tsp. Salt

1 tbs. Butter or Margarine

Utensils

10-in skillet or

Dutch Oven, Dutch Oven Pliers, Charcoal, Starter, and Matches

2-qt pan

4-qt pan

Spatula

Measuring Cup

Propane Stove and Propane

Cooking Instructions

Brown chicken breasts in Skillet. 10-12 minutes. Cover with soup and cook for 5-7 minutes.

Boil water in 4-qt pan. Add salt and butter or margarine. Add rice, remove from heat and cover for 5 minutes.

Optional: (Heat Peas in 2-qt pan. Add to cooked rice.)

Serve chicken and soup over rice (& peas).

Chili with Beans

Serves: 4

Cuisine: American

Meals: lunch, dinner

Courses: main

Ingredients

1 lb. ground Beef

1 large Onion, chopped (about 1 cup)

1 tbs. Chili Powder

1/2 tsp. Salt

1 tsp. dried Oregano leaves

1 tsp. Cocoa (optional)

1/2 tsp. Red Pepper Sauce

1 can (16 ounces) whole Tomatoes, undrained

1 can (15-1/2 ounces) Red Kidney Beans, undrained

Utensils

4-qt pan

10-in skillet

Propane Stove and Propane

Cooking Instructions

Cook ground beef, onion and garlic in 4-quart saucepan, stirring occasionally, until beef is brown. Drain. Stir in remaining ingredients except beans. Break up tomatoes. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Stir in beans. Heat to boiling; reduce heat. Simmer uncovered about 20 minutes, stirring occasionally, until of desired thickness.

Dinty Moore Stew and Rice

Serves: 4

Cuisine: American

Meals: lunch, dinner

Courses: main

Ingredients

40 oz Dinty Moore Stew

2 cups instant Rice

2 cups Water

1/2 tsp. Salt

1 tbs. Butter or Margarine

Utensils

2-qt Pan

4-qt Pan

Measuring Cup

Propane Stove and Propane

Cooking Instructions

Heat Dinty Moore Stew in 2-qt pan.

Boil water in 4-qt pan. Add salt and butter or margarine. Add rice, remove from heat and cover for 5 minutes.

Serve Dinty Moore Stew over rice.

Dirt Burgers

Serves: 6

Cuisine: American

Meals: dinner

Courses: main

Ingredients

2 lb. Ground Beef

6 Potatoes

3 Onions

6 sliced Carrots

1 head of cabbage

Condiments

Salt

Pepper

Ketchup or Steak Sauce

Utensils

Heavy Duty Aluminum Foil

Charcoal, Starter, and Matches

Tongs

Cooking Instructions

Slice Onions. Slice Potatoes. Slice Carrots Cut Aluminum foil into 14-in strips. Put a large cabbage leaf on the center of the foil. The cabbage leaf is to keep the other ingredients from burning and is not intended to be eaten. Put half the onions flat on the center of the cabbage leaf. Put the potatoes and carrots on the onion and salt and pepper to taste. Shape the hamburger patty and put on the vegetables. Put the rest of the vegetables on top of the meat. Salt and pepper to taste. Seal the foil pack. Place on coals. Cook 10 minutes and turn over. Cook for an additional 10-15 minutes.

Dutch Oven Meat Loaf

Serves: 8

Cuisine: American

Source: Wood Badge Cookbook

Meals: dinner

Courses: main

Ingredients

3 lb. Ground Beef

1-1/2 cups Cracker Crumbs

1 tbs. chopped or flaked Parsley

1 8-oz can Tomato Sauce

1 chopped Onion

1/2 cup Bell Pepper

1-1/2 tsp. Salt

2 Eggs

1/4 tsp. Marjoram

Utensils

Dutch Oven, Dutch Oven Tongs, Charcoal, Starter, and Matches

Cooking Instructions

Mix all ingredients; place in pan. Bake 1 hour in Dutch Oven.

Special notes:

2 envelopes of Lipton soup mix can be used to substitute onion, bell

pepper, salt, marjoram.

Serve with: Tobasco Sauce, Catsup, Barbecue Sauce, Salsa or Steak Sauce.

Recommend 16' Dutch Oven.

Use 9 briquettes under the Dutch Oven and 18 briquettes on top. Adjust the

time and briquettes upon inspection. Caution - Always use less heat on

bottom than on top.

Clear juices from center of meat loaf indicates time to serve.

Fajitas

Serves: 6

Cuisine: Southwestern

Meals: lunch, dinner

Courses: main

Ingredients

1 1-1/2-pound Chicken Fajita Meat

12 10-inch Flour Tortillas

2 tbs. Vegetable Oil

2 large Onions, sliced

2 medium green or red Bell Peppers, cut into 1/4-inch strips

1 jar (8 ounces) Picante Sauce

1 cup shredded Cheddar or Monterey Jack Cheese (4 ounces)

Guacamole or 2 containers (6 ounces each) frozen Guacamole, thawed 3/4 cup sour cream

Utensils

10-in skillet

Propane Stove and Propane

Dutch Oven, Dutch Oven Pliers, Charcoal, Starter, and Matches

Cooking Instructions

Heat tortillas in skillet and wrap in aluminum foil.

Heat chicken in skillet.

While chicken cooks, heat 2 tablespoons oil over medium-high heat. Sauté onions and bell peppers in oil 6 to 8 minutes or until crisp-tender. Cut beef diagonally into very thin slices.

For each serving, place chicken, onion mixture, picante sauce, cheese, Guacamole and sour cream in center of tortilla. Fold 1 end up about 1 inch over beef mixture; fold right and left sides over folded end.

Foilpack Chicken

Serves: 6

Cuisine: American

Source: Wood Badge Cook Book

Meals: dinner

Courses: main

Ingredients

1 medium Chicken

1 lb. bulk Italian Sausage

1 finely chopped Carrot

1 finely chopped Onion

1 finely chopped stalk of Celery

2 finely chopped Garlic Cloves

Garlic Marinating Sauce

Salt

Pepper

Utensils

String

Foil