Cub Grub Pow Wow 2011 Simple and easy outdoor recipes and techniques to satisfy any cubbing appetite. Includes

some food safety techniques and practical tips.Here are some great resources for more recipes and helpful outdoor cooking tips!(my favorite) http://balboaoaks.bsa-la.org/download/blog/Cub%20Grub%20Cookbook.pdfhttp://www.springboropack195.com/CubCD/cubs/CUB%20GRUB%206.pdfhttp://www.scouter.com/compass/Scout_Skills/Cooking/http://www.usscouts.org/usscouts/cooking.asphttp://www.netwoods.com/d-cooking.htmlAdditional Random Handy Outdoor Cooking Tips and Hints

Protect your clothes from spills by putting on an apron; then wash your hands. Read the entire recipe carefully. Organize the bowls, spoons, pans and other equipment that you will need. Read and know about making fires and fire safety. Have all the ingredients for the recipe. Measure ingredients accurately. Follow the recipe

mixing the ingredients. While the product is cooking, put things away and clean up your work area. Stay near your food. If you forget them, they will cook too long and burn. Turn pot handles away from the edge so no one will bump the handle and cause pot to spill. Always use potholders when handling hot pans. Keep all towels, pot holders, clothes and hair

away from the flames. Learn how to use a knife. Pack charcoal in a paper egg carton and tie shut. When ready to use, just light the carton. For a wood fire, use candle pieces wrapped (like candy) in wax paper. Light the paper and the

wax will keep it going long enough to ignite your kindling. Handy fire starters (never-fail) can be made by placing one charcoal briquette in each section

of an egg carton (paper kind). Cover with melted wax. Tear apart and use. Handy fire starter. Save lint out of lint filter in clothes dryer. Place lint under kindling and use

as tinder. Put a burger fresh from the grill into the bun and place in a plastic bag for about a minute.

The bun will be steamed warm. Let a pan or bucket of water heat on the fire while you eat and your dish water will be ready

when you are. Melted paraffin, applied inside and outside a cooler leak will seal it. A bar of soap will stay clean on a cookout if kept in the end of an old stocking and hung in a

tree. For safety, always keep a bucket of water nearby when cooking outside. When camping, choose foods that keep well with little or no refrigeration. Check out instant

and dehydrated foods. Cool the ice chest before you fill it. The ice will last much longer. Cans of frozen juice can help keep other foods cold when packing your ice chest. Freeze fresh meat before putting in cooler. It will last longer and also help keep other foods

cold. Even make hamburger patties and freeze with double paper between each. Give yourself plenty of time to start a fire and wait for wood or briquettes to be ready. Brush grates of a grill with oil to prevent meat from sticking. Don't forget to rub the outside of metal pans with liquid detergent - it sure helps when it

comes time to clean up. Outdoor Cookery Fun and Inventive TechniquesOPEN STOVE: Place a well cleaned turpentine can on the wide flat side and cut an opening in the other side, as shown. Bolt two tuna cans to the bottom of the stove, and add waxed wicks. Cut a piece of hardware cloth or other heavy metal screening for the grill and turn under the sharp edges. For a charcoal burner, bolt aluminum foil pans to the bottom of the stove and fill with charcoal.

CLOSED OVEN:

Leave the lid of a large can partially attached to form a hinged door. From a second can of the same size, cut a section of tin, the full length and slightly wider than the can. Bend up the sides, as shown, and insert the rack in the oven for holding baking. Close the door and set the can directly on the coals to use.

REFLECTOR CAN OVEN: You will need two potato chip cans and a coat hanger wire for this oven. Cut the bottom from one can, and open it along the seam. Then, flatten it out. Bend back one edge about 3” to make a stand and bend the rest of the sheet into a large ‘V’ shape using the shiny surface for the inside of the oven. From the second can, cut two triangles for the sides of the reflectors about 1" larger than the 'V' just formed. Drill three small holes along the center line of these side pieces for the baking rack. Fit the side pieces to the reflector and fasten securely with small nuts

DOUBLE BOILER: Use a large can for the bottom of a double boiler. For the rack, bend two pieces of coat hanger wire into a U-shape with hooks at the ends as shown. Hook the ends over the sides of the can and set a smaller can on the rack above the boiling water.

Barbecue ToolsTo make these useful implements, use coat hanger wire straightened with pliers. Sand off all paint.Grills are handy for toasting buns and cocking meats. At one end of your wire, bend up 1” as a prong for holding the meat; coil the wire around the prong to form a circular rack about 3” across. From another hanger, make a long narrow loop for a handle and twist the end ofthe grill around the handle. To finish, slip a clothespin over the loop and wrap with plastic coated tape. For forks, twist two wires together bending the ends to make two tines. Place the clothespin between the wires for a handle and wrap with tape. To make skewers for kabobs or toasting marshmallows, all you need is a long straight wire with a loop handle at one end.Building a Fire Before you cook outdoors you must have a fire. Remember that the fire makes the success of the cooking. Learn when to have a quick hot fire, when to have good coals, when to plan for a fire that burns for a long while. Firebuilding and cooking go hand in hand. Building a fire is a big responsibility. Build a fire only where and if you have permission. You need a grown up around when building a fire. Care of the fire and fire prevention becomes the responsibilities of the person who lights the match. A good camper knows not only how to light a fire, but also how to put it out. When he is finished, he makes sure every ember is out and cleans up the fire site. Wood Fires Have and safe and suitable place for your fire. It could be built in a park, a campsite or a driveway. Clear away anything that can burn - leaves, grass, paper,etc. Have a bucket of water ready to put out the fire. Collect your equipment before you start. For a fire to burn three things are required:

FUEL - material that will burn. HEAT - enough heat to bring fuel to ignition. AIR - to provide oxygen for burning process.

When one of the three things is removed, the fire stops burning. Water cools fuel below ignition point, dirt cuts off the oxygen supply. A fire needs three different kinds of fire material - tinder, kindling and fuel. The match lights the tender, the tender lights the kindling, and the kindling starts the fuel burning.

TINDER - should start to burn as soon as it is touched with a lighted match. Use thin twigs, tops of dried weeds, wood shavings, dryer lint, etc.

KINDLING - is little sticks and can be as small as a pencil or as thick as your thumb. FUEL - is the larger wood that keeps your fire going. Do not use green or freshly cut wood, it does not burn well.

Stack the wood in three separate piles far enough away from the fire, so that no sparks can fly into stacks. Building Your FireUsing larger pieces of wood, form an "A" on the ground. Get your tinder and kindling. You will need two handfuls of kindling. Put the tinder on the "A" instead of the ground. This way the tinder has air underneath it and there is space for your match. Light the match. Kneel near the fire and strike the match away from you. Tip the match down so that the flame catches on the match stick. On a windy day, kneel with your back to the wind and cup your hands around the match. Now light the tinder. Carefully add more tinder. You may need to blow at

the base of the fire. Add kindling. When the tinder has started to burn, add kindling. Start with small pieces. Remember to keep close together but allow space for air. Types of Fire

TEPEE FIRE: This a good fire for quick cooking since the heat is concentrated on one spot. It looks like a tepee. Stack the fuel over the foundation fire. The foundation fire will start the fuel burning. Add fuel as you need it.

CRISSCROSS FIRE: This type is long lasting and makes good coals. It is good for a campfire. To make this, lay fuel over the foundation fire in a crisscross pattern. Be sure to leave room for air. Add fuel as needed.

REFLECTOR BAKING: This type of fire is built against a high back of rocks or logs; a wire screening over coals is good for roasting corn.

After you are finished with your fire make sure it is out by: Scattering ashes or embers Sprinkling with water Drenching charred logs Covering with dirt or sand

When you can hold your hand on the spot where the fire was and not feel any warmth, your fire is out.

Cooking With Charcoal To start charcoal fires make and use fire starters or a starter can. Charcoal starts slowly. Allow at least 30 minutes before fire is ready to use. To start charcoal use one of the following methods:

Place small twigs or fire starters close together as a base. Leave an air space beneath starters. Place charcoal on top of this. Light the fire starters, and gradually add a few more briquets, one at a time.

Use a starter can. Charcoal will be grey-white in the daylight and red at night when ready.

STARTER CAN Cut both ends from a one gallon can, or large juice can. Make vent holes with a pop can opener around one end of the large can. To use, place can inside grill or on a pan or tray, crumple three full size sheets of newspaper into balls. Place newspaper in bottom of starter can or fill it half way with twigs. Cover with charcoal. Light the newspaper rough the vent holes. When charcoal is glowing, remove can with a pair of pliers. One charcoal briquette equals 40 degrees of temperature. The Charcoal Stove has been a basic of Scouting for years because of it's simplicity, portability, and ease of use. Made of nothing more than a tin can (at least 4" round) and a few wires.

Supplies:• Tin can (4-10" diameter)• Clothes hanger gauge wire• Can opener (type that makes triangular holes)• Regular can opener• Drill (1/8" bit)Procedure (refer to picture for examples):• Using the regular can opener remove both ends from the can.• Using the other can opener, make a series (8) of holes around the bottom of the can.• Using the drill, make 3 holes on one side of the top of the can, then make 3 moreholes directly opposite the first set• Do the same near the middle of the can.• Run the wire through the holes, from one side to the other, first in the middleholes, then in the top holes.• Crimp both ends of the middle wires down so that they don't slide.• Crimp one side of the top wires (not both sides), they need to slide in and out foraccess to the middle wires.Usage:

• Put paper in the bottom section of the can as tinder for the charcoal.• Put a couple briquettes (3-4) in the middle section, on the wires.• Slide the top wires through the holes.• Ignite the paper so that they start the coals burning.• After the coals are heated (white) place your pan on the top wires and cook!

Campfire Can CookingHere's simple and easy method for campfire can cooking. Set a large coffee can on the coals. Then layer your food into the can, cover it and use the coffee can to cook your meal.Campfire Can Cooking Instructions

1. Use an empty 44-ounce coffee can for your pot. 2. Layer your food into the can. 3. Seal the top of the coffee can with heavy-duty foil. 4. Place the can onto the coals.5. Put a few coals on top of the foil. 6. Cook the can for 1/2 hour to 45 minutes. 7. Carefully remove the can from the fire. (Gloves may be a good idea.) 8. Serve up your mouth-watering meal!

Suggested foods: Use hamburger or chicken, and top with onions, potatoes, carrots, mushrooms, and other vegetables. Save your old coffee cans, and try out this idea on your next camping trip. Just think, you won’t even need to bring a pan along!

Kick the Can Ice CreamWhat you'll need:

1 pint of half and half 1/3 cup granulated sugar 4 tablespoons of your favorite instant pudding mix (chocolate was used here) 10 cups ice 1 1/2 cup rock salt (kosher salt or sea salt can be used too) 3-pound coffee can, emptied and rinsed 1-pound coffee can, emptied and rinsed Duct tape

How to make it:9. In a medium bowl, combine half and half, sugar, and pudding mix with a whisk until

thoroughly mixed. 10. Place 1-pound coffee can inside the 3-pound coffee can and pour ice cream mixture into

smaller can. Cover the smaller can with it’s corresponding lid and seal with duct tape. 11. Surround the smaller can with ice and salt by layering 5 cups of ice with 3/4 cup of salt. 12. Use duct tape to seal the 3-pound can with its corresponding lid and start rolling. Have the

kids face each other and roll the can back and forth on its side for 10 minutes. 13. After 10 minutes, open the cans and check the ice cream. Remove the smaller can and check

the ice cream. The mixture on the sides of the smaller can will set up faster than the center. Use a rubber spatula to quickly scrape down the sides and give the ice cream one stir.

14. Next, reseal the lid on the smaller can with duct tape, and set it aside. Quickly dump the melted ice water from the large can, and place the smaller can into the larger can again.

15. Now you need to surround the smaller can with remaining ice and salt by repeating step 3. Once that is done, put the lid on the larger can and seal with duct tape again.

16. Ask the kids to roll the large can for 10 minutes more. 17. Once they're done, open the cans again and serve the ice cream to your little helpers!

Make A Pizza Box Solar OvenThe pizza box solar oven is a great project for kids because it demonstrates two of the three basic principles of passive solar design working in concert with each other to accomplish a goal the kids

can really relate to: making something yummy!

The principles demonstrated are: Solar Gain - arranging for sunlight to enter a device as a source of energy. In this case, the

gain is accomplished both by reflection and direct gain. This principle also includes using dark colored surfaces to absorb the solar energy that enters a device.

Insulation - containing heat by trapping air inside and around a device to contain heat, and reflecting thermal radiation back into a device.

The third principle of passive solar design - thermal mass, can also be experimented with the solar oven. If you are interested in this option, see the project "Build a Passive Solar Design Laboratory" for ideas. Large amounts of food will provide some thermal mass, causing the oven to heat up more slowly.Besides explaining these principles in the process of building and using the ovens, here are several other points you might want to make:

Cooking food takes alot of energy! By using solar energy, we can save alot on fuel. Cooking takes time, and the Sun will change position during that time. Therefore, somebody,

such as a vigilant cook, may need to align the solar oven now and then to keep the sunlight entering. Mechanisms that track the sun and adjust the device automatically are called "heliostats" (like thermostat, but with "helio", which means "Sun", instead).

Solar ovens have been used for a long time. In the 1830s, the British astronomer John Herschel used a solar collector box to cook food during an expedition to Africa. Nowadays, one can buy commercial solar ovens, ranging from small single dish units, to large units that can feed many people at once and that have to be hauled around on a trailer.

Without the reflector flap, the solar oven becomes what is called a "flat plate collector". Flat plate collectors are used for many applications, such a heating water (the reason for not using a reflector is that it is not really needed for these applications- and thus alignment difficulties associated with reflectors can be avoided). One of the first known uses of solar hot boxes was by the cooks of the Roman Emperor Tiberius who wanted to eat cucumbers all year round. The cooks satisfied his regal appetite by using a solar hot box, a kind of flat plate collector, to grow the cucumbers all winter long! Nowadays, many people also use flat plate collectors to heat water for their pools and houses.

The simplest pizza box solar oven design, as given below, can get up to two hundred degrees Fahrenheit on a warm sunny day, enough, for example, to make "s'mores" (graham cracker sandwiches of chocolate chips and marshmallows). Several optional features will enable the oven to get even hotter, which may be desirable in cooler weather, or for more serious cooking. One should allow ample time for cooking - roughly twice as long as would take in a conventional oven, and for smore's, it works best to leave the sandwiches open while cooking so that direct sunlight falls on the marshmallows and chocolate chips). We do not recommend trying to use the oven outside in temperatures below about 60 degrees Fahrenheit. If its cool outside, try a sunny window sill.Note: Many pizza shop owners will be more than willing to donate boxes. In return, you may want to ask a local reporter to cover the event, and ask the reporter to specifically mention the pizza shop's donation in any news article that appears.Materials needed for a single oven (simplest design)

1 large size pizza box oven

Several feet of aluminum foil 1 sheet black construction paper 2 1/2 feet of clear plastic wrap 4 feet of masking tape 2 feet of string

Note: Avoid materials that you think might become toxic when heatedTools needed

scissors (teachers or older students may also want to have an exacto knife on hand, to better be able to cut cardboard with).

ruler marker

Instructions18. Assemble the pizza box, and open it up. 19. Glue aluminum foil to all inside surfaces of the sides except the top of the box, with the shiny

surface facing in. This will create a "radiation trap" that will trap, by reflection, invisible (low-frequency) radiation that is radiated by the food and air inside the box.

20. On the top flap of the pizza box draw a square with a marker with edges spaced 1" from the four sides of the box.

21. Cut along three of the lines, on the sides and on the front edge of the box, leaving the fourth line along the box's hinge uncut. Then fold open the flap, making a crease on the fourth line (see the figure above). Note: Extra supervision make be needed during this step, because students often cut along the fourth line as well by mistake.

22. Glue aluminum foil to the inside surface of the top flap, with shiny side visible! This will form reflector, to reflect sunlight into the oven. Be careful to make as few wrinkles as possible, and smooth out whatever wrinkles occur.

23. Tape the black construction paper to the bottom of the box. This will help to absorb the incoming sunlight.

24. Carefully stretch the plastic wrap over the opening of the box, sealing the edges with tape to seal the air in.

25. Cover any air leaks around the box edges with tape, except while making sure that the box can still be opened, so you can place food inside the box and remove it later.

26. Go outside in the sunlight and place oven on a flat, level surface. 27. Place food on some foil (or a paper plate) and place inside the oven. 28. Use string and masking tape to tie back and adjust the reflector, so that sunlight is reflected

into the oven, and especially onto the pie tin. 29. Let food cook, and check reflector angle now and then to make sure sunlight is getting inside

the oven. 30. Enjoy your solar treat!

Optional Features Add addition flaps to reflect sunlight into the oven. This can substantially increase the gain of

the oven. This will require some extra cardboard (from some old boxes for example), and some extra foil, glue, and string to adjust the flaps.

Crumple up some sheets of newspaper and stuff them around the inside of the box, to provide extra insulation.

Add an additional layer of saran wrap across the box opening, but attached to the inside surface of the top flap, such that an air space is created between the layers of wrap (the plastic is bound to stick together in some places: don't worry about this too much).

Place a thermometer inside the oven as well, to measure the temperature. Solar Plum Fruit Leather

Celebrate the Summer sun by using solar power to make fruit leather. Try substituting other fruits such as apricots, but add a little lemon or pineapple juice to keep light colors from going brown.

Ingredients: 2 pounds of fresh plums, ¼ cup light corn syrup, Saucepan, Blender, Plastic Wrap

Directions: Slice the plums thinly; discard pits and place in large saucepan. Add the corn syrup and bring to a boil for 3 minutes. Pour this mixture into a blender and blend until smooth. Set aside to cool. Cover cookie sheets with clear plastic wrap. Pour the strained puree to ¼” thickness. Let dry in the sun (can take up to 2 days in the sun). Your Fruit Leather is done when it pulls off the plastic easily.

Cardboard Box Oven

Almost anything that you could bake in a conventional oven you can bake in a cardboard box oven. On the web you can find many ways to make a cardboard box oven. I have tried different ways of making and using a cardboard box oven. The idea I am sharing is my favorite way because this one has a window and by using an apple box it is very sturdy and can be used many times. You will need: The top and bottom of an apple box (20” x 13” x 12 ½”.). You can get one from the produce department of your grocery store. Wide heavy duty aluminum foil High heat foil tape (Some foil tape says “extreme weather” tape.) This tape is available at most hardware or home improvement stores. 1 plastic oven bag for the window. High performance spray adhesive

If there are any holes in your apple box (such as holes for handles), cut extra cardboard to fill holes and cover patch with foil tape on both sides. To make the window opening, take the top (outside) box and cut a horizontal window (approx. 9 x 4 inches) in one of the long sides, centered and 2 1/2 inches from the closed bottom of the box. Make sure that you measure and cut the hole in the correct spot so that it will be just above the level of the rack so that you are able to view the food cooking and to monitor the oven temperature. Put the bottom box inside the top box, bottoms together. Trace the perimeter of the window onto the inside box. Separate the boxes and cut out the window. Tape the corners of the windows on both boxes with the foil tape. Covering the outside of the top box: Cut a 50” piece of foil and lay it shinny side down on a flat surface. Place the bottom of the top box in the center of the foil. Fold the foil up over the end sides of the box and over the edges. Carefully unfold the foil. Tip the box up on one end and spray the bottom and the end side with adhesive. Lay the box back down into position and smooth foil against the box on the bottom and side. Spray the other end side of the box with adhesive and attach the foil to the remaining side. Glue the flaps of foil around the corners of the box. Cut 2 pieces of foil large enough to cover the remaining two sides of the top box. Position the box on top of one of the pieces of foil, shinny side down. (Even the side with the cut out window will get covered). Fold the foil around the edges of the box to make sure that the foil will cover the open edges. Remove the foil and spray the adhesive to the side of the box, then attach the foil and smooth it. Repeat with the remaining side. Use the foil tape to cover all the edges and to make sure the foil is attached. On the inside of the box you will see where the foil covers the window. On the exposed foil draw a horizontal line through the center. From each corner of the window draw a diagonal line that meets the center line. (>----<) Using a utility knife cut the diagonal lines and the center line. Fold the tabs on the inside and use the foil tape to secure the edges. Tape around the inside edged of the window to make sure all the cardboard is covered. Covering the inside of the bottom box Take a 50” piece of foil and find the center by gently folding the foil in half (shinny side in). Place the center of the foil in the center of the bottom box. Starting at the center gently press the foil along the bottom and into the edges and corners of the box, and up the sides. There should be plenty of foil to fold over the top edges onto the outside of the box. After you have molded the foil to fit the box, pull back half the foil on one side and spray the bottom and one side with adhesive. Replace the foil and smooth it against the box. Fold back the foil on the other side and spray the adhesive on the box. Replace the foil and smooth into place. Repair any tears with a piece of foil tape. The foil that extends beyond the end of the box’s opening will need to be split at the corners so that it can be folded over the edges and glued into place. Tape all edges of the foil.

Cut two pieces of foil large enough to cover the remaining two sides (Again you will cover the opening for the window.) After molding the foil into place, remove the foil and spray the box with adhesive. Attach, smooth, and tape the foil into place. Repeat on the remaining side. Make the same cuts on the foil covering the window as you did in the other box. Fold the tabs over the edges onto the outside of the box. Glue flaps down and tape the edges of the box. Window From the outside of the bottom box, secure two pieces of plastic oven bag (10”x5”) over the window opening. Stretching the plastic as you tape it in place with the foil tape. (I suggest that you cut the plastic bag on the fold.) At this point you should have the outside of the top box covered with foil and the inside of the bottom box covered with foil. Slide the top box over the bottom box, bottoms together. Make sure all exposed surfaces of both boxes are covered in foil and all edges have been secured with the foil tape. To bake with your cardboard box oven you will need: 4 empty soda cans, filled part way with rocks or sand so the cans will not tip over You can cover the can openings with foil tape to keep the sand and rocks in. Cookie sheet- 10”x15”, (Use a light colored cookie sheet so that baked foods do not get too dark on the bottom), and or Cookie cooling rack. Get a rack that is 10” wide and 14” to 16” long. (Depending on what I am baking I will use either the rack or cookie sheet. Oven thermometer Heavy-duty foil – 36” for a ground cover. (See personal note at the end of the instructions.) Charcoal briquettes 1 unlit piece of charcoal or a small rock of similar size. Chimney charcoal starter Long handled tongs Matches Newspaper Oven mitts or hot pads

To Bake: Prepare your charcoal. Put desired number of coals into the charcoal chimney. Place the chimney on a piece of foil on the ground. Place a wadded up piece of newspaper in the base of chimney and light. 1. Place ground foil, shiny side up, on level ground. Important: Make sure that you use your oven on the ground or on cement. Do not put oven on anything flammable. 2. Space soda cans on foil to support the cookie rack or cookie sheet. Make sure the box fits easily over the cans and rack without knocking them over.

3. You control the temperature of the oven by the number of charcoals you use in it. Each coal is aproximatly35° F. (350°=10 coals). In cold, wet or windy weather an additional charcoal or two may be needed. Some brands of charcoal generate less heat, so you will want to check the oven thermometer to determine if you need more charcoal. 4. Using tongs, place hot briquettes on foil, spreading them out evenly between the cans and across the middle. Place cooling rack on top of cans. 5. To preheat oven, place the apple box over coals and empty rack, resting on corner on an unlit piece of coal or a small rock. (This allows enough air in the box for the charcoal to stay lit.) Let stand for 5 minutes. Charcoal will become whiter as heat spreads. 6. Carefully lift apple box off coals taking care not to tilt and place it beside the ground foil. (This holds trapped heat in the box.) 7. Quickly place food on the cooling rack that is on the soda cans and replace box over coals, resting one corner on the rock. (Make sure that the pan you are using fits on the center of the rack since the heat will not bake any food that is directly over the soda cans.) 8. The charcoal will burn for about 35-40 minutes. When longer cooking times are required, you can add more hot charcoals by slightly lifting the box and slipping them in with long tongs. Check your thermometer to maintain correct temperature.

Your oven will get hot so make sure you use oven mitts or hot pads when handling the box.

Personal note: Instead of using a piece of foil for a ground cover, I use a 10”x15” cookie sheet that I cover with foil. This keeps the charcoal better contained and if I want to use water to put the hot coals out after I’m finished baking, the sides of the cookies sheet hold everything in. Using the cookie sheet also makes it easy to know where to place the soda cans. I also use a pie tin covered in foil to set my chimney in when starting charcoal. This keeps all the ashes better contained.

*****JUDY'S Box Oven METHOD (MUCH SIMPILAR)My version of a box oven is one where the fire (charcoal) goes on foil on the ground, not inside the box. I have baked mini pizzas, brownies, etc. in what we call the box oven. Procedure is:Line box with heavy duty foil (no cardboard showing). Lay heavy foil on ground. Place four empty cans (soda cans work well) inside the four corners, so that the pan will set on them. Prepare your food and place in pan or on cookie sheet. Place enough evenly spaced charcoal briquettes on the foil to equal the specified oven temperature. There is some difference of opinion on the temperature value of one briquette, but we use the formula that each briquette is 25 degrees. Place pan or cookie sheet on top of cans. Turn foil lined box upside down over the entire thing. Find four sticks a little larger than a pencil and place one under each corner of the box so you have about 1/4 inch of space between the box and ground. Cook for specified time. Remove box and enjoy.Of course some people like to get fancy and use coat hanger wire to put a shelf in the oven, a pan in the bottom for the charcoal and a lid that's adjustable for air flow, but that's a lot more work than the above and doesn't yield any better results.

A Few Notes On Dutch Oven CookingA camping Dutch oven has three legs, a wire handle, and a rimmed lid so that coals can be placed on top as well as below. These ovens are typically made of cast iron and need to be seasoned before being used for the first time, or if it has rust spots. See the manufacturs instruction for seasoning. A kitchen style Dutch oven has a flat bottom without legs. The lid is usually rounded and does not have a rim. You can use a kitchen oven for outdoor cooking, either on a propane burner or hung from a tripod, however for cooking on charcoal or over burning embers from your campfire you need a camping Dutch oven. The rule of thumb for the number of charcoal briquettes to heat your oven is to take the diameter of the oven and add 2. That will be how many pieces of coals to put on top. For number of briquettes for the bottom you would take the diameter of the oven and subtract 2. For example, for a 12-inch oven you would use 14 briquettes on top and 10 on the bottom. To avoid hot spots, get in the habit of rotating your oven 1/4 turn and then rotate the lid 1/4 turn in the opposite direction. Rotate every 10-15 minutes. Dutch ovens can be stacked so the charcoal that heat the bottom of one, heats the top of the other.

HELPFUL TIPS ON COOKING TECHNIQUESROASTING: The heat source should come from the top and bottom equally. Coals should be placed under the oven and on the lid at a 1 to 1 ratio.BAKING: Usually done with more heat from the top than from the bottom. Coals should be placed under the oven and on the lid at a 1 to 3 ratio, having more on the lid.FRYING, BOILING, ETC.: All of the heat should come from the bottom. Coals will be placed under the oven only.STEWING, SIMMERING: Almost all heat will be from the bottom. Place the coals under and on the oven at a 4 to 1 ratio with more underneath than on the lid.THE LID: The lid can be placed on the fire or stove upside down and used as a skillet or griddle. Using the lid in this fashion, you can make virtually error-free pancakes and eggs that don't run all over. This is because most lids are shaped like a very shallow bowl so things naturally stay in the center, even if the lid is not level!

Dutch Oven CookingDutch Oven Cooking (c) 1990 by Mike Audleman -- For FREE DuplicationINTRODUCTIONThe reason for this book is to provide reference material for an individual who is planning on cooking a meal for six to ten people. For larger groups, most of the recipes can be easily doubled or tripled and two or more Dutch ovens may be needed. Most of the information has been targeted toward the first-time Dutch oven user, although, the more experienced cook may find a useful tidbit or two here and there. I hope this bookwill entice all of you potential Dutch oven cooks to "give 'er a try" and you will see why I call them "man's best friend." This book is intended to be reproduced by and for Boy Scout Troops; any other use (whether or not used for profit) is a violation of copyright laws and is punishable by fines or imprisonment or both. If you wish to contribute to the growing of this book, please send your favorite recipes to me at the following address and I will give you and your troop credit in the next issue:Mike Audleman1209 Beachview Dr.Ft Walton Beach, Fl 32548WHAT YOUR DUTCH OVEN CAN DOCooking techniques such as roasting, baking, simmering, stewing, frying, boiling, steaming, and many others are easily done on the campfire with only a single utensil—the dutch oven. Think of the possibilities: delicious fresh-baked bread that will rise up and lift the lid, cobblers made from berries picked fresh at the campsite, incredible deep-dish pizzas, stews, quiches that melt in your mouth, Cornish game hens roasted to perfection, and even a chocolate cake--a foot in diameter. These dishes and many, many more are very possible, and sometimes even easier than they are at home. With very few exceptions, I have been able to duplicate my home recipes on the campfire using the dutch oven. All recipes use one of two dutch oven techniques: cooking with your dutch oven or cooking in it. The first is when the food is placed directly in the bottom of the dutch oven. With the second method, food is placed in a second dish and this dish is then placed onto a trivet in the bottom of the dutch oven. The reason for the trivet is to elevate the dish above the bottom of the oven to prevent burning.A LITTLE ABOUT THE DUTCH OVENBefore we get started, we should review some of the things you will need to know before purchasing your first dutch oven. There are literally hundreds of option and size combinations available, so it would be impractical for me to tell you which oven is the one for you. Each type of oven is designed for a different type of cooking situation. I will go over the various options and you will have to decide which ones you will look for. In shopping for an oven, you should look for one that is obviously well made. Look at the bail handle, it should be of heavy gauge wire and securely attached to molded tangs on the side of the oven. Ovens that have riveted tabs should be avoided. Most oven handles will lie down against the side of the oven in both directions, but if you look hard enough, you will find some that allow the handle to stand up at a 45-degree angle on one side. This allows you easier access when positioning or removing the oven from the fire. Another area that bears close examination is the handle on the lid. It should be a loop attached to the lid on both ends and hollow in the center allowing it to be easily hooked. Stay away from the ones that have a molded solid tab on the lid for a handle. These are very difficult to grasp and manage with a load of coal. The loop style offers much better control. While examining the lid, check that it has a lip or ridge around the

outer edge to keep the coals from sliding off. Don't get me wrong--the ridgeless ones can be used—but it is difficult to keep coals on the lid; and, if you are not meticulous in cleaning the ash from the lid each and every time you open the oven, you will end up with ash and/or sand in your food. The lip virtually eliminates this problem, as the lid can be lifted (even fully loaded with ash and coals) with little difficulty. Another feature to look at is the legs. The most common variety is one with three legs, although flat-bottomed ones and fourlegged ones can also be had. For outdoor cooking, legs are a necessity; they maintain the height of the oven above ground, allowing air for the coals underneath. The flat-bottomed ones can be set up on rocks (which are scarce as hen's teeth here in Florida) or up on steel tent pegs. If you figure in Murphy's Law here, the flat-bottom ovens are best left in the store or on the kitchen stove where they were intended. I highly recommend three legs over four simply for the stability factor--it is much more stable with three legs sitting on rough ground than with four. The last option to look at is a second handle attached to the lid or upper rim on the oven base. Some ovens are offered with a skillet type handle attached to the lid. This, in theory, is a good idea, but in reality they seem to be more in the way than of assistance. The handle does assist in using the lid upside down as a skillet or griddle, but when using it as a lid, it gets in the way of the bail handle and also creates an imbalance when lifting by the center hoop. It also tends to be in the way during storage and packing situations. Fixed handles on the oven base-- with one exception-- should be absolutely avoided. I believe the theory behind these handles was to make the oven easier to position in a deep fire pit. If you insist on considering the handle, take a couple of bricks with you to the store and place them in the oven. Then, give her a lift by the handle and you will see its uselessness: a loaded 12" oven can weigh 20 to 25 pounds- -a real wrist breaker. The one exception is a small tab sometimes offered which is about 1 to 1-1/2" deep and 2-3" wide on the upper lip of the oven. This tab makes pouring liquids from the oven very easy, and its small size has never caused storage or packing problems for me. When someone mentions "Dutch Oven," most people immediately think "Cast Iron," but dutch ovens are supplied in aluminum also. An aluminum oven weighs only 6-1/2 to 7 pounds opposed to around 18 pounds for the cast-iron oven. There are advantages and disadvantages to each. Bare cast iron will literally rust overnight if not protected. This protection naturally must be done each time it is used, but is part of the cleanup procedure and fairly simple. (I edited out, except for the rust line, the comparison of cast iron vs. aluminum. Since we are car camping, and weight’s no problem (might even be more stable) cast iron is the way to go---EAC. The last thing you must consider is the size of the oven. They range from the tiny 4" to the giant 24" monsters. For smallgroup or patrol situations, 10"-12" will serve rather adequately for almost all circumstances.OTHER THINGS YOU WILL NEEDA good pair of leather gloves can save time and prove invaluable around a hot fire. A pair of Work Style gloves will do, but I recommend you look at a Fire and Safety Supply house or a store that supplies fireplace accessories and locate a pair of fire handling gloves. Although these typically cost more, they offer thicker leather and an inner insulating lining. You will have to weigh the quality against the higher price for yourself.Something else you will need is a shovel. The standard garden type will be sufficient. It will be used for stirring the coals and lifting them out of the fire pit to the oven. The style and length of the handle is up to you, the user. The longer ones are great but not practical on hikes and canoe trips. While the short "ARMY" folders are great for hiking and canoes, they suffer from short handles, getting you and your hands closer to the fire. (Or use tongs) Another item which will prove to be worth its weight in gold is a lid lifter. They are inexpensive, well built and light weight. The lifter has a specially designed jaw that grips the oven lid very securely. The handle has a hook that is used to grab the bail handle when it is too hot to hold by hand or when it is hanging down into the coals.PREPARATION OF YOUR OVENThe treatment and care instructions are applicable to any cast-iron skillet, griddle, etc. The secret of cast iron's long life is really no secret at all. Constant and proper care, beginning the day it is purchased, will keep the oven in service for many years. All quality ovens are shipped with a protective coating that must be removed. This will require a good scrubbing with steel wool and some elbow grease. Once removed, the oven needs to be rinsed well, towel dried and left to air dry. While it is drying, this would be a good time to pre-heat your kitchen oven to 350 degrees. After it appears dry, place the dutch oven on the center rack with its lid ajar. Allow the dutch oven to warm slowly so it is just barely too hot to handle with bare hands. This pre-heating does two things; it drives any remaining moisture out of the metal and opens the pores of the metal. Now, using a clean rag or preferably a paper towel, apply a thin layer of salt-free cooking oil. Oils such as peanut, olive or plain vegetable oil will be fine. Tallow or lard will do also, but these animal fats tend to break down

during the storage periods that typical Boy Scout dutch ovens experience between campouts and are not recommended. Make sure the oil covers every inch of the oven--inside and out--and replace the oven on the center shelf, again with the lid ajar. Bake it for about an hour or so at 350. This baking hardens the oil into a protective coating over the metal. After baking, allow the oven to cool slowly. When it is cool enough to be handled, apply another thin coating of oil. Repeat the baking and cooling process. Again reapply a thin coating of oil when it can be handled. Allow the oven to cool completely now. It should have three layers of oil, two baked on and one applied when it was warm. The oven is now ready to use or store. This pre-treatment procedure only needs to be done once, unless rust forms or the coating is damaged in storage or use. This baked-on coating will darken and eventually turn black with age. This darkening is the sign of a well-kept, well-used oven. The pre-treatment coating's purpose is two-fold. First and most important, it forms a barrier between moisture in the air and the surface of the metal, effectively preventing the metal from rusting. Second, it provides a non-stick coating on the inside of the oven; when properly maintained, this coating is as non-stick as most of the commercially-applied coatings.CLEANING YOUR OVENMore often than not, cleaning cast-iron ovens is much easier than scrubbing pots and pans. The cleaning process has two steps. First, remove the food; and second, maintain he coating. To remove stuck-on food, place some warm clean water into the oven and heat until almost boiling. Using a plastic mesh scrubber or coarse sponge and NO SOAP, gently break loose the food and wipe away. After all traces have been removed, rinse with clean warm water. Soap is not recommended because its flavor will get into the pores of the metal and will taint the flavor of your next meal. After cleaning and rinsing, allow it to air dry. Heat over the fire just until it is hot to the touch. Apply a thin coating of oil to the inside of the oven and the underside of the lid. Allow the oven to cool completely. The outside will need little attention other than a good wipe down, unless you see signs of rust forming. As a suggestion, it is a good idea to keep a scrubber for cast iron and never use it with soap.A FEW NO NOSNever, and I repeat, NEVER allow cast iron to sit in water or allow water to stand in or on it. It will rust despite a good coating. Never use soap on cast iron. The soap will get into the pores of the metal, won't come out very easily, and will return to taint your next meal. If soap is used accidentally, the oven should be put through the pretreatment procedure, including removal of the present coating. Do not place an empty cast iron pan or oven over a hot fire. Aluminum and many other metals can tolerate it better, but cast iron will crack or warp, ruining it. Do not get in a hurry to heat cast iron, as you will end up with burnt food or a damaged oven or pan. Never put cold liquid into a very hot castiron pan or oven. It will crack on the spot!

More Adventurous Cooking Techniques!!!!Cook Food Inside of Food On the CampfireWhen you are camping, try to cook food inside of food. It's a unique and tasty way to cook over the campfire.

When you cook a food inside of another food, the outside food protects the inside food against the heat. At the same time its adding more delicious flavor.Cooking Inside an OrangeFood cooked inside of an orange peel makes a delightful and unique meal. Just place your food inside an empty orange peel and cook over the coals. The orange gives it a flavor you will relish. Choose an orange that has a thick skin. It makes it the inside fruit easier to remove. Cut the orange in half and push your fingers between the orange meat and the skin. You can also use a spoon to help remove the fruit. Some foods that are delicious when cooked in an orange shell are eggs, muffins, and cakes. Use your own ingenuity to think up other foods that would work well with this method. For cakes or muffins, you only fill the shell two-thirds full with batter. Place on a piece of foil and wrap, pulling the foil closed at the top. Be sure to leave room at the top for the cake to rise. Set on hot coals for 10 min. or until food is done.

Cooking Inside an OnionSome foods that are enhanced by the onion flavor (hamburger, etc.) are delicious and easy to cook using this method. To prepare, take a large onion and peel off the crisp outer layer. Cut off the root area. Cut the onion in half and pop out the centers. The centers can be saved for cooking use later. Place the food to be cooked inside the onion halves. Wrap each half in foil and place on a hot bed of coals to cook. The cooking time varies depending on what you are cooking. For example, an egg placed in an onion half and wrapped in foil will take 15 min. to cook. Hamburger will take 15 min. on each side. Make a Scrumptious Banana BoatYou can make a delicious treat from a banana, marshmallows, and chocolate. Cut a wedge-shaped section out of the length of a banana. Stuff some marshmallows, chocolate chips or other ingredients into the banana. Then cover the banana with foil, then heat over coals for 4 to 6 minutes. For more flavorful variations, you can also put in pineapple, maraschino cherries and nuts.

Campfire Cooking in PaperCooking in paper is an unusual campfire cooking method that is worth a try. As long as the paper is wet when you place it on the coals, it won’t burn.

Fish can be cooked in this manner. You can also boil liquid in paper cartons or cups with this method. Tip: Only use paper products that are unwaxed. The wax will melt into your food and may even catch fire and burn. Cooking Fish on Paper Fish is a food that works well with this type of cooking.

Oil or butter your fish. Place oiled fish on a piece of wet brown paper or a brown paper sack. Get a sheet of newspaper wet, then roll the packaged fish up in it. Cook for 10 to 15 minutes. The cooking time will fluctuate depending on the size of the fish

and how hot the coals are. If you like this method, you can experiment with other foods, too. Use a Paper Cup to Boil WaterYou wouldn’t think to use a paper cup in your campfire cooking would you? Well, it’s possible! When liquid is heated inside an unwaxed paper cup, the container won’t burn. You can heat water or milk in a paper cup placed in the coals. Be careful that the flames don’t reach the top of the cup where no liquid touches or the cup will burn. You can also hard-cook eggs this way. Cook with a Paper BowlAn unwaxed paper bowl will cook a hamburger. Just set your bowl on a piece of foil on the coals. Then cook the hamburger until it is no longer pink in the center. Heat Milk in Its CartonWhen you’re camping, heating milk or cocoa in a pan is often a frustrating experience. Milk scorches very quickly, especially with the uneven heat of a campfire. It also leaves a yucky mess in the bottom of your pan. You can heat milk quickly in its carton without using a pan. Just be sure that the milk carton is unwaxed, or this won’t work.

Prepare the milk carton by wrapping foil around the bottom of the carton. This will keep the seam from burning and prevent leaks.

Open the top of the milk container to allow steam to escape as the milk warms up. Carefully put the carton in the coals. Leave it there for about 5 minutes

Watch the milk closely; it heats quite rapidly.

Cook Your Breakfast in a Paper BagYou can cook your eggs and bacon breakfast in a paper bag. This method is described by Dian Thomas in her book “Roughing it Easy.” Use one strip of bacon, cutting it in half. Layer the bottom of the paper bag with the bacon. Crack an egg onto the bacon. Then fold the top of the sack in rolls about halfway down. Push a stick through the top of the paper bag. This will keep the bag from ripping. Put the end of the stick with the your breakfast over the hot coals. The bacon grease will coat the bottom of the sack as the bacon cooks. The egg will be ready in approximately 10 min. Be careful, though. The sack will burn if you allow it to get too near the heat of the coals. When the bacon and eggs are finished cooking, you can roll down the sides of the sack and enjoy your breakfast. (Another way to cook the bacon and eggs is to place the bag on a piece of foil over the coals.)

Try to Cook on Coals!You can use the direct heat of coals to cook food without any other dishes or equipment. Some foods are most delicious cooked directly on hot coals.

Here are a few suggestions for cooking your camping food directly on the coals. These are only ideas. Use your imagination to think of other foods that would do well cooked directly on hot coals. Tip: Hardwood coals are best for direct contact with food. ToastPlace a slice of bread directly on white glowing coals. After about a minute, turn the bread to brown the other side. Remove from heat and blow the ashes away. Butter and enjoy! Ash cakesMake stiff biscuit dough, then form small flat cakes and place them on a bed of white hot ashes. When they are golden brown, turn them over to cook the other side. Eat with jam or honey for a yummy snack. MeatsFish, steak, or hot dogs can be cooked directly on hot coals. It gives them a tasty flavor much different from other cooking methods.

Can You Really Cook on a Rock?Cook on a rock when you are camping! This is an unusual method for outdoor campfire cooking. A rock can be used as a cooking surface for your camp mealtime. The heat is conducted through a rock from coals or fire below.Choosing a RockPick your special rock carefully. Look around for a rock that is flat and less than 2 inches thick. Carefully avoid using rocks that are wet, or that have recently been in water as they may explode. (Example: Shell or limestone may retain moisture.) Heating the RockMake a fire that is key-hole shaped. Place the clean rock over the square part of the keyhole. Then put hot coals under it.

Heat the rock slowly. If one side heads too fast and expands more quickly than the other side, the rock may break. Turn the rock over, allowing it to heat on each side gradually and as evenly as possible. Use the Rock as a GrillWhen the rock is finally hot, use it as a grill by placing it directly over the coals. Place your food directly on the rock to cook it; you may want to cover the cooking surface with foil. When the upper surface cools, turn the rock over, brush it off, and cook on the hot side. If you have found a very thin rock, the heat will conduct through it and the rock won’t need to be turned. Have Lots of PatienceIt may take some time to cook your food thoroughly. Be persistent. It's worth the wait. Then, enjoy!

Campfire Cooking on LeavesYou can use large cabbage or lettuce leaves to cook meats in your campfire when you are camping. Other leaves can also be used (just make certain that the leaf is not poisonous).

How to Cook on Leaves: Prepare and season the meat. Put your meat in the center of the leaf. Place the leaf on top the hot coals.

While it cooks, the outside of the leaf becomes limp, and scorched. Don’t worry, though. The area of the leaf that is underneath the meat will stay cool and moist. When the meat is half cooked, remove the leaf from the coals and turn the meat over to allow the meat to cook evenly. Return it to the coals to finish cooking.

Campfire Clay CookingCampfire clay cooking contains your food's moisture and keeps the heat in for even cooking. You can use a wrapping of clay around your food when you cook over the campfire. The clay will protect your food as it cooks in a bed of coalsWrap the food you intend to cook in clay. You must use a clay-based soil. Stay away from sandy or loamy soils. They won’t work. You may also wrap your food in foil first if you want to keep the dirt out. Bury your clay-wrapped food in the coals. If you cook on top of the coals, double the estimated cooking time and turn the food over when half done.

Cooking a Potato in Clay Prepare one potato per person. Dig up some clay-like soil. Mix with water to make a mud-paste. Wrap your potato in foil. Layer 1 inch of clay around the potato. Bury it in the coals. Cook for approximately 1 hour. The potato is done when the clay hardens and cracks. Remove the potato from the fire. Crack off the hardened clay, then remove the foil and rinse the potato. Be careful… The potato will be extremely hot. Yum! Eat it immediately.

Hard Cook an Egg with Clay 1. First make a pinhole in the large end. This will relieve air pressure during the cooking. 2. Coat the egg with clay and bury it in hot coals for 20 to 30 minutes. 3. When placed on top of the coals, it might take as much as 40 to 45 minutes. 4. If cooking on top of the coals, turn after 30 minutes are up. 5. Crack off the mud and egg shell. 6. Enjoy!

Foil CookingVariations on the "Hamburger Foil Dinner

San Gabriel Valley, Verdugo Hills, Long Beach AreaA foil dinner may be a great choice for your winter time outdoor activity. Boys can assemble and

wrap their food, then place it on the coals and leave it alone for a while they do things (play games, go inside) to keep warm while it cooks. CD

1. Just a touch of garlic salt makes a lot of difference. If you look at the labels in the stores, you will see that onion and garlic are part of almost everything! It doesn't take much to make it great. 2. I like to use cabbage leaves to wrap it all in before I wrap in foil. A little catsup helps for some boys. I also add a few slices of onion. Around here, we never seem to have enough. The kids all go for seconds! 3. We add Cream of Mushroom soup to our "hobos." It adds taste as well as additional moisture. A couple of tablespoons will do just fine. Yum-yum. 4. Just skip the butter and add some soup. Cream of mushroom or something like that. When cooked slow it is wonderful. 5. How about BBQ sauce, Worchester sauce, or even Italian dressing? 6. Spices ... a measuring teaspoon of Italian seasoning or of curry powder or of chili powder wouldn't hurt it either. You might be able to combine BBQ and chili powder; or Italian dressing and Italian seasoning; I don't recommend mixing Worcestershire and curry powder though. 7. We have spiced up our "hunters pack" aluminum foil dinners by adding Heinz 57 sauce. It is the boy's secret ingredient. It really makes a big difference. We've had boys finish one dinner and return to make seconds and thirds until all the ingredients are gone. I remember some were just cooking the left-over onions or potatoes as long as they had the Heinz 57 left to spice them up. 8. Instead of hamburger, try Pork Loin, or Boneless Chicken Breast! Also vary the vegetable ingredients to include slices of tomato, and/or bell peppers. BBQ sauces may be included also. If you use chicken, try pineapple slices with mild BBQ sauce. Ground turkey can be used instead of ground beef, and is "more healthy". 9. I have had good luck asking the kids what they would like in their foil dinners. You'd be amazed at the great ideas they come up with. If, however, your den is gastronomically challenged :-), there are some things you can do to liven up those meals: I've substituted Mrs. Dash, garlic pepper, Montreal seasoning, or any other favorite general- purpose seasoning for the pretty dull salt and pepper usually found in a foil dinner. We've added celery, green beans, and onions into our dinners for some additional variety. I've also had some good experiences substituting chicken for the beef, and making a pseudo stir-fry dinner using stir-fry oil instead of butter and spices. 10. Also, consider replacing the hamburger with stew meat, cubed steak, or chicken or turkey breasts cut into stew meat sized cubes. As to spices, consider adding a part of a clove of fresh garlic. Smash it first. You might also consider adding soy sauce, teriyaki, or plain old steak sauce. Try adding small dough balls of biscuit mix for dumplings. 11. In addition to the ingredients you mentioned, I always use onion, bell pepper, radishes, Lowry's Seasoned Salt (and/or Lowry's Seasoned Pepper), and Worcestershire sauce. In addition, I sometimes will use barbecue sauce and if someone thinks to bring some along, sweet potatoes (try it!). I have also seen other people use soy sauce, Tabasco, etc. 12. Instead of salt and pepper, use seasoning salt and pepper. This makes it a whole lot less bland. Of course you could add Worcestershire sauce AFTER you are done cooking for those who like that. 13. One of my favorite additional ingredients in a foil dinner is a dash (maybe a big dash) of Wyler's bouillon granules. These add significantly to the flavor. I typically use Seasoned Salt instead of just plain salt. You also left out one of the main flavor ingredients, Onions. Anything in the onion family can add lots of flavor, try scallions or green onions if the boys are a little squeamish about yellow onions. Garlic (salt, powder, crushed) can add a nice flavor.

Foil Cooking Hints Use two layers of light-weight, or one layer of heavy duty aluminum foil. Foil should be large enough to go around food and allow for crimping the edges in a tight seal. This will keep the juices and steam in. This wrap is know as the "drugstore" wrap.

The Drugstore WrapUse heavy foil three times the width of the food.

Fold over and roll up the leading edges.Then roll sides for a steamproof seal.

A shallow bed of glowing coals that will last the length of cooking time is necessary.Approximate Cooking Times:

Hamburger: 8-12 minutes, Carrots: 15-20 minutes Chicken pieces: 20-30 minutes, Whole Apples: 20-30 minutes Hotdogs: 5-10 minutes, Sliced potatoes 10-15 minutes

Foil Dinner Lay slices of potatoes, onion, and carrots on a sheet of heavy-duty foil then place hamburger patty on top. Cover with slices of potato, onion, and carrots. Season with butter, salt and pepper. Cook 20-30 minutes over hot coals, turning twice during cooking. More Helpful Hints

Do NOT, REPEAT NOT use cheese in your recipes, unless put on after cooking. The cheese will warm and separate and the oil will catch fire or cook the food faster than expected. We had a few very unhappy Cubs expecting Cheeseburgers, but receiving, well something else if you can imagine.

It may cost a bit more too, but try to keep your meats lean and let the veggies add the moisture necessary.

Also, have some extra bread and cheese slices available as there will inevitably be an accident or two (broken foil-food in fire), and a few boys who will not be to happy with the final product.

Don't forget extra utensils, as you'll be moving a lot of packages around.

Pizza PocketSan Gabriel Valley, Verdugo Hills, Long Beach Area

I have seen a pizza pocket dinner, made with pita bread or packages of 'flat' dough (those tubes from The Dough Boy). You take the flat dough, and fill the center with pizza sauce, pepperoni, cheese, with optional mushroom, olives etc. Fold it over to enclose the 'goodies' and wrap in 2 layers of foil. 'BAKE' 10 minutes on each side, and you might have a pizza pocket. If using Pita bread, just long enough to warm everything and melt cheese. Make sure cheese is inside and you don’t overheat (See Helpful Hint on cheese)

Ham Dinners San Gabriel Valley, Verdugo Hills, Long Beach Area

I have done chunks of ham, sweet potatoes (par boiled), pineapple. As soon as it comes out of fire, I add a few mini marshmallows on top.

Chicken Dinners San Gabriel Valley, Verdugo Hills, Long Beach Area

Try using boned chicken instead of hamburger. Cooking time is the same, add a small amount of water or soy sauce to replace the water found in hamburger. One of the best foil meals I had included a combination of chicken breasts, shrimp, snow peas, celery, and bean sprouts. Similar to a stir-fry. The meat was place on the bottom (by the way, the chicken had been slightly cooked prior to going), with the veggies on top. I had a couple of dashes of Teriyaki sauce, some spices (tarragon and others from a pre-mix spice jar).

Only exception was that I didn't turn it over, I let the veggies cook in the heat from the meat. They were still slightly crunchy, almost steamed.

DessertsSan Gabriel Valley, Verdugo Hills, Long Beach Area

Take a banana, slice in lengthwise in the peel. Insert butter and brown sugar into the slit. Wrap & warm. Try with pieces of chocolate bar, tooTake an apple and core it. Insert butter, cinnamon, and brown sugar into the center. Wrap & bake.

Hobo Popcorn San Gabriel Valley, Verdugo Hills, Long Beach Area

In center of 18" x 18" square of heavy or doubled foil, place one teaspoon of oil and one tablespoon of popcorn. Bring foil corners together to make a pouch. Seal the edges by folding, but allow room for the popcorn to pop. Tie each pouch to a long stick with a string and hold the pouch over the hot coals. Shake constantly until all the corn has popped. Season with salt and butter or margarine. Or soy sauce, or melted chocolate, or melted peanut butter, or melted caramels or use as a base for chili.

Portable Chili San Gabriel Valley, Verdugo Hills, Long Beach Area

31. Cook up a pot of chili (homemade or canned). 32. Buy individual size bags of Doritos or something similar. 33. Cut an X on front of bag and open. 34. Put chili on top of the chips, and shredded cheese. 35. And you have portable lunchtime nachos/tacos.

Don's Hawaiian Delight San Gabriel Valley, Verdugo Hills, Long Beach Area

7. In a square piece of heavy duty aluminum foil place enough of each of the following to make one serving:

8. Sliced ham, Sweet potatoes, Carrots, pineapple 9. Surround the ham slices with the other ingredients on the foil then add 1 tablespoon of syrup

or honey. Fold using "drugstore" wrap to hold in the juice. Cook package on hot coals for approximately 15 minutes on each side.

Omelet in a BagBaloo’s Archives

Ingredients – Scrambled Eggs, Plus what ever you want on your omelet – ham, sausage pieces, peppers, onions, cheese, Salt, pepper and spices to taste. (Use precooked sausage, bacon and ham)

1. Place raw scrambled eggs in a plastic freezer bag. Regular sandwich and storage bags are thinner and may not be able to take the heat.

2. Next place all the ingredients that make your omelet special - ham, sausage pieces, peppers, onions, cheese, Salt, pepper and spices – in the bag.

3. Seal the bag by whatever means the manufacturer recommends. 4. Drop in boiling water until the egg reaches the consistency you wish. 5. Remove and feast!!

Dixie Cup CookingSubmitted by:Roo(Laura Rosecrans)GS Troops 531 & 58 Yes, I know it sounds crazy!! I said the same thing! The cups do not burn--trust me! The cookbook I use is called "Cup Cooking" by Barbara Johnson. It is distributed by Gryphon House, Inc. (PO Box 207 Beltsville, Maryland 20704-0207 1-800-638-0928)The recipes are done for individual child prep, so all kids can participate in all parts of the work. The dixie cups referred to are the 5 oz wax coated paper cups (Dixie brand in the US). And these are all

cooked in a covered electric skillet. Of course, Suzy Safety reminders are made to the girls. So here goes...some of the favorites of the Little Lambs at Kings Kids Christian Learning Center.Gingerbread3 T gingerbread mix1 T waterPut mix in cup. Add water. Stir well. Bake in electric skillet at 400 degrees 15 minutes or until done.Pineapple Upside Down Gingerbread1 t salad oil1 t brown sugar1 T crushed drained pineapplePour oil in cup. Sprinkle sugar on top of oil. Spread pineapple on top of sugar. In separate cup prepare gingerbread as above. Pour over pineapple but do not mix. Bake as above.Molasses Muffins1 T flour1/4 of 1/4 t baking soda1 pinch salt2 T bran1 T milk1 1/2 t molasses10 raisinsPut flour, soda and salt in cup. Mix well. Mix in bran. Stir in milk and molasses. Stir in raisins. Bake in paper cup at 375 deg 30-40 min.Instant Pudding2 T instant (not cooked) pudding mix2 T dry milk1/3 C waterPut pudding mix and milk in cup. Stir well. Add milk and stir for 2 minutes. Cool in refrigerator.Peanut Honey Balls1 T peanut butter1/2 t honey1 1/2 t powdered milkPut peanut butter in cup. Add honey and then milk. Mix well. Roll into balls. Crush 5 wheat chex with rolling pin (I put them in a ziploc bag & smash them). Roll balls in crushed chex.

Also, in electric skillet--this time foil lined---Cheesy Weiner WheelsSpread small amount of tomato paste on a Ritz cracker.Cut slice of cheese into 1/4's.Place piece of cheese on cracker.Slice weiner into fairly thin circles. Place weiner slice on cheese.Put on foil in electric skillet at 350 deg until cheese melts.Baked ApplesCut 1/2 apple crossways and then core.Place apple cut side down in oiled skilletPut 5 raisins in hole of apple.Pour 1 t sugar in hole.Sprinkle 1 pinch cinnamon in hole.Pour 1 T water to side of each apple.Cover skillet. Bake until soft at 350 deg.

S’mores

Sam Houston Area Council

The word “S’More” means ‘some more’ because that’s what everyone says after they eat one.

Ingredients 3 sections of a Hershey’s chocolate bar, 1 graham cracker rectangle broken into two squares along the dotted line, a marshmallow, a marshmallow roasting stick Directions Put the chocolate on 1 square of the graham cracker. Keep the other cracker piece ready for the top. Place the marshmallow on the end of your stick. Carefully roast the marshmallow over the fire by holding it about 2 inches above the fire, rotating it until it is golden brown. (Adult supervision needed.) With help from an adult or a buddy, grasp the marshmallow between the graham cracker with chocolate and the other cracker piece. Gently squish the marshmallow so that the chocolate will melt. Be careful – it will be hot. This can be tricky, especially if it’s dark! Let it cool before you take a bite.

S’more Yummy Variations Of S’mores

Sam Houston Area Council

Stuff your chocolate inside the marshmallow before roasting then squeeze the marshmallow between the two cracker pieces.

Sliced bananas and a roasted marshmallow between coconut cookies Peanut butter, jelly and a roasted marshmallow between graham crackers Apple slices, peanut butter, chocolate and a roaster marshmallow between graham crackers Strawberry slices and roasted marshmallow between shortbread cookies Mint‐flavored chocolate and a roasted marshmallow between graham crackers A peanut butter cup and a roasted marshmallow between graham crackers Put your marshmallow and chocolate between fudge striped cookies rather than graham crackers

Roll Up S’Mores

Alice, Golden Empire CouncilIngredients: Chocolate chips, Mini Marchmallows, 8 inch flour tortilla, aluminum foilDirections: Spoon two Tablespoons of chocolate chips and 12 mini marshmallows onto the center of the flour tortilla. Roll up like a burrito, wrap in the foil. On campfire coals, heat for 4 minutes, turning halfway. On a grill, double the time to 8 minutes total. When the foil is cool enough to hold, fold down foil on one end and enjoy!

Peanut Butter S'mores

San Gabriel Valley, Long Beach, & Verdugo Hills Councils

Ingredients:

2 pkgs chocolate covered peanut butter cups ‐ 16 ounces 8 graham cracker squares 4 large marshmallows

Instructions: Place 1 peanut butter cup on each of 4 crackers. Spear marshmallows on long fork or clean stick; Toast them over campfire coals or over grill on low heat. Set a toasted marshmallow on top of each peanut butter cup Top each with cracker.

Press together and hold for a few seconds to melt chocolate.

BANNOCKBannock was the staple scone type bread made by settlers and trappers over open fires. Made properly, with the addition of butter/margarine and fresh berries or preserves, along with a hot cup of Earl Grey tea, served in the middle of the bush, just this side of nowhere, can make even the most up-tight Scouter almost mellow. SCOUTER JIM'S BANNOCK1 1/2 cups all purpose flour 1 tbs. baking powder 1/2 tbs. granulated sugar 1/2 tsp. salt 1/4 cup margarine or butter 1/2 cup water (almost)Mix all dry ingredients together, making sure that all are mixed well. Cut in margarine or butter, using a pastry knife. Place result in a sandwich sized Baggie. At the campsite, pour out dried ingredients into bowl. Add enough water to make a soft dough. Bake dough carefully until golden brown, using mess kit pot with a handle and lid. Makes enough to split evenly between one Scouter and one Scout. To avoid incessant whining by the Scout about him not getting his 'fair share', ensure that the Scout has his own Baggie of bannock, thereby making the portion that the Scouter has to consume a lot larger, making him a lot more happier and a lot more mellow. No Campfire: Lacking the ability to build a campfire in the middle of your kitchen, you can bake this recipe at 425 degrees F (220 degrees on the 'other' scale) for about 20-25 minutes. Top should be lightly browned to achieve some sort of mellowness when consuming.

Other Methods of Making Bannock:On a Stick or Twist Method: >Ensure that the fluid added just makes a ball of almost sticky dough. Roll the dough into a long, flat rope. Spiral the dough around a green stick and place over camp coals. Remove all embers and ashes before consuming. Remember that Scouts do not cut green sticks from living trees.In a Pan: Add more fluid to the dry mixture, and flatten out. Place in a frying pan over hot coals. Cooks much similar to a doughy pancake.In aluminum foil: Use at least two layers of foil. Before you add the dough to the foil, make sure that you add butter/margarine to the foil. Fold the foil around the dough, leaving room for expansion. Place near hot coals, turning occasionally.

TWIXER BISCUITSOpen a Bisquick box, and make a depression in the contents so that you can pour a little water into the hole. Stir it gently with "twixer" (clean, pronged stick) until it forms an egg-sized ball. Remove ball of dough from twixer, flatten it, and twist it around a pre-heated stick. Hold over coals until browned and cooked through. Or, you may make a depression in the dough and fill it with jelly or cheese. Wrap with foil, and bake over coals for 10 minutes.

PIZZA This is a great kid's meal. Use a half English Muffin as a crust. Apply a thin coating of your favorite Pizza Sauce and cover it with your choice of toppings:Cheese, shredded mozzarella works well here. Meat, I found that pepperoni works best. Veggies - needed for moisture in the cooking.

Sliced onions and mushrooms, diced green peppers. Whatever extras your kids love.Wrap in foil and cook over coals for about 10 minutes.

HAMBURGER DINNERServes 12.12 potatoes 3 lbs hamburger12 carrots (or other veggies) Salt1 large onion PepperCut potatoes into small pieces. Slice carrots. Dice onion. Make a pat of 1/4 lb hamburger,¾ of an inch thick. Place the ingredients side by side on a piece of aluminum foil. Season,Wrap in foil and put packet in the embers. Cook 10 to 20 minutesOther combinations can be used, such as: Ham, pineapple, and sweet-potatoes; Chicken,onions, and potatoes; Hot Dogs and onions; Hot Dogs with cheese and bacon; Hot Dogswith apples and cheese.

FRIED CHICKENServes 8.8 Chicken legs, ¼ lb butter, salt & pepperWash each piece of chicken in cold water and dry with paper towel. Cut 8 pieces ofaluminum foil in 12” x 32” pieces. Fold each piece in half to 12” x 16”. In the center ofeach piece, put a pat of butter about ¼” thick and place one chicken leg on top of butter.Sprinkle with salt and pepper. Tightly seal chicken in aluminum foil. Place sealedpackages directly on coals, and cook 20-30 minutes (depending on how hot the coals are),turning them at least every 5 minutes. Test each piece as you take it off the coals. Addsliced potatoes and carrots for a complete meal.

Biscuit S'moresA camping recipe from Carrie. This recipe is also really tasty with just chocolate, ifyou've forgotten the marshmallows. If made with just chocolate, it's easier to pull apartthe two biscuits and share with a friend.INGREDIENTS:1 can refrigerated biscuits1 bag marshmallowschocolate barsPREPARATION:Stretch out one of the biscuits and place a marshmallow and a few pieces of a chocolatebar on top. Then take a second biscuit and place it over the first, sealing the edges.Finally, wrap in tin foil and place either in the embers of the campfire or on a grate over afire ring. We found it works best over a fire ring, which makes it easier to turn them overhalf way through cooking so one side doesn't burn. When biscuit is cooked (about 5minutes, depending on heat of fire) remove and enjoy.

CINNAMON ROLLSServes 8.Shortening/non-stick spray 3 T brown sugar2 cups biscuit mix 1 T cinnamon2/3 cup milk 2 T butterFlour ½ cup each nuts and/or raisins (optional)Set dutch oven over hot coals with some hot coals on lid. Grease cake or pie pan withshortening or spray. Combine biscuit mix and milk (in a zip-lock freezer bag or in a bowlwith a fork).Place on floured surface and roll dough into a rectangle about 8” x 14”. Sprinkle withbrown sugar and cinnamon, nuts & raisins, if desired. Put small bits of butter on top. Rollup the dough, cut it into slices and place slices in greased pan.Quickly (so as not to lose too much heat) put pan dutch oven. (You’re striving for a 425-degree temperature.) Check in 5 minutes. If a slight crust has not started to form, addsome coals to the lid of the oven and possibly some below. If the rolls have started tobrown, reduce the heat by removing some of the coals. Recheck in another 3 minutes.

With proper heat, they should be finished in about 15-20 minutes.NOTE: These could also be cooked in a box oven.

ROY’S 5-MINUTE* DELICACY1 snack-size bag corn chips per personCanned chili (1 can per 4 boys, or so) Heat chili.Open bag of corn chips and pour in chili. Voila—dinner in a bag!NOTE: This can also be prepared as a casserole by spreading chips in a pan, pouring chiliover, and serving with a spoon.* Only 1-minute (in a microwave!)

MUD SPUDS1 potato per personAluminum foilMudWrap foil around clean potato. Cover with a thick layer of mud. Place in coals. Cook ‘tildone, approximately ½ to 1 hour depending upon size of potato, thickness of mud andamount of heat.

DUMP CAKE1 can sweeten applesauce1 can crushed pineapple1 package white or yellow cake mix½-1 cup butter or margarine1 cup chopped nutsDump applesauce into dutch oven. Dump pineapple on top. Spread cake mix over that.Place several pats of butter atop the cake mix. Sprinkle with nuts.8 briquettes under oven; 18 briquettes on top. Cook 'til done (about 30-45 minutes).

EASY PEACH COBBLER2 (30 oz cans sliced peaches; drained1 yellow cake mix; dry1 can Sprite or 7UpInto a 12" Dutch oven add peaches and spread out. Pour cake mix over peaches then pourthe soda over the cake mix. Stir to mix completely. Place lid on oven. Bake for 45minutes to an hour using 12 briquettes top and 12 briquettes bottom. Rotate oven and lidevery 15 minutes.Variation: Use the whole can of peaches; juice included, and stir in 1/3 cup of instanttapioca. As the cobbler cooks the tapioca will absorb the juices and make a nice bubblycobbler.Serve warm with ice cream.Serves: 8-10