Philmont Country



Scoutmaster Camping Skills












The Philmont Cookbook is a project of the 1996 Scoutmaster Camping Skills participants at the Philmont Training Center.


Use of these recipes by Gourmet Restaurants is strictly forbidden by the AMA.




Joe Corby

James ìJopî Joplin

Larry E. Warlick


Edited by

Dennis A. Schmitt, ASM T928, SHAC










Philmont Grace

For Food, For Raiment,

For Friendship and Fellowship

We thank thee, O Lord

"Cooks are not found wandering in the woods. Nor do Scouts fry an egg on the first try. Guide them, teach them, but don't do everything for them."

Ed Bailey, Denver Area Council, Centennial District

Philmont gathers people from all over. They bring knowledge and experiences from all over the world. And along the way, a few good recipes. Friends and relatives agree that you may have these secret recipes only on one condition. That you add your own and pass on the total to others.

Eat hearty and happy camping.

General Commandments on trail cookery: go light, no fuss, no mess

1. Nutritious What! pop-tarts for supper again?

2. Low in weight Less than a 11 yr. old Scout.

3. Taste Great Scouts sure are great cooks.....

4. Cooks fast with no fuss Hurry up, the batteries are going...

5. Meets BSA's handling standards Packed by a 11 yr. old Scout

6. Compact Smaller than a 11 yr. old Scout

7. Cheap No the Money Tree is not in the Forestry Merit...


Review the National BSA policy on fuels and the local regulations on fires and fuels. Some Airlines have a problem with transporting empty liquid fuel stoves and fuel bottles. Liquid and gas fuels are banned from airlines. Call Ahead and plan to pick up fuel and stoves at your destination.

The recipes are listed with the title, author (if Known, so you can place blame) and the type of cooking method.

Cooking at Altitude with attitude

The boiling point of water decreases with increasing elevation due to decreasing air pressure. The boiling point of water decreases 1 degree C for each 1,000 feet of elevation. Cooking times increase with increasing elevation at 6,000 feet to about 125% of the time needed to cook at sea level. Time is dependent on the type of food and the method of cooking.




Sea Level



2,000 ft



5,000 ft



7,500 ft



10,000 ft



15,000 ft










Camper's measurements without utensils

1 Open Fistful = 1/2 cup

Five-Finger Pinch = 1 Tablespoon

Four-Finger Pinch = 1 Teaspoon

One-Finger Pinch(with thumb) = 1/8 Teaspoon

One-Finger Gob of shortening = 1 Tablespoon

Palm of hand (center) = 1 Tablespoon

Fluid Standard Measures

3 Teaspoons = 1 Tablespoon = 1/2 oz = 29.57 milliliters

16 Tablespoons = 1 Cup = 8 oz = 0.236 liters

2 Cups = 1 Pint = 16 oz = 0.473 liters

2 Pints = 1 Quart = 32 oz = 0.946 liters

4 Quarts = 1 Gallon = 128 oz = 3.785 liters

1 Gallon = 8 lbs.


1 lb. butter / shortening = 2 cup

4 oz. cheddar cheese = 1 cup grated

1/2 pt. whipping cream = 1 cup ( 2 c. whipped)

8 oz. sour cream = 1 cup = 1 cup plain low-fat yogurt

1 lb. flour = app. 3 1/2 cup

1 cup marshmallows = 11 large or 110 miniature

1 lb. brown sugar = 2 1/4 cup (packed)

1 lb. granulated sugar = 2 1/4 cup

1 cup milk = 1/2 cup evaporated milk + 1/2 cup water

= 1 cup reconstituted dry milk + 2 tbs. butter

1 cup buttermilk = 1 cup milk + 1 tbs. vinegar

= 3/4 cup milk + 1/4 cup butter + 1 1/2 tsp. corn starch

1 cup sour milk = 1 cup sweet milk + 1 Tbs. vinegar / lemon juice

1 stick buffer = 1/4 lb. or 1/2 cup or 8 tbs.

1 lb. loaf bread = about 17 slices

1 cup of fine crumbs = 22 vanilla wafers, 4 slices of bread, 26 saltine crackers,14 graham crackers

1 Tbs. instant minced onion = 1 small fresh onion

1 Tbs. prepared mustard = 1 tsp. dry mustard

1 cup sugar = 2/3 to 3/4 cup honey

1 cup honey = 1 cup molasses

1 whole egg = 2 egg whites = 1/4 cup egg substitute

= 1 egg white + 1 tsp. oil

1 oz baking chocolate = 3 Tbs. cocoa powder + 1 Tbs. oil

1 Tbs. cornstarch (for thickening) = 2 Tbs. flour



Highly recommended reading for Parents, Leaders, and grommet Scout cooks and eaters is a good little cookbook available at most Scout shops:

Camp Cookery for Small Groups, Arthur J. Walrath, ed., 1967, BSA

Eating well is not just part of the fun of camping. It is important to eat well to replace the energy used in the hiking and activities that busy Scouts are prone to do. High fluid intake and high caloric intake are needed. Seasonal changes may demand over 3,000 calories per day. The food pyramid is a guide for meal planning. The Pyramid can change with camping. The high calorie diet of campers use more fats during colder weather. During Spring, Summer, and Fall try to reduce Fat in menus. Try to take the bulk of the food from the carbohydrate group.

We have tried not to duplicate the many books available on camp cooking (see additional reading list). We have tried to place our own stamp on the type of cooking, but do not limit yourself to the recipes, invent your own. The following tables are for the adventuresome who would like to try different things. Great, but try them at home first, not 20 miles out on the trail.



Take special note of any dietary needs of the Scouts and adults. Allergies to foods are common.

Donít forget the duty roster. It will save time on determination of whose turn to do what.



Fire / Stoves / Cook

Clean Up

Food Bags


Menu Sheet for Scouts date:





cost $













cost $
















cost $
















Shopping Lists

Once you have made a menu of the meals you plan to make, you need to make a shopping list. Start by listing the food items and the amount based on 1 Scout or group of Scouts. Then multiply by the number of campers. Keep Group items to a small size to reduce waste.

Here is an example of a shopping list from 1991

number to buy $$

Hot Chocolate 4x number of Scouts

Cookies 4x number of Scouts

White Bread 4x (slices)20-22/loaf

Jam 1 small jar per 8 Scouts

Eggs 4x number of Scouts

Cinnamon 1 small can per group

Sugar 1 pound per group

Oil 2 quart per group

Powdered sugar 1 pound per group

Applesauce 1 small can per 4 Scouts

Cinnamon red hots 1 small package 4 oz.

Macaroni and Cheese 1 box per 2 Scouts

Chunky Ham 1 can per 4 Scouts

Milk 1 quart (group) powdered OK

Lettuce 1 small head per 4 Scouts

French dressing 1 small bottle per 8 Scouts

Kool ade 3-4 quarts per Scout

Hamburger 1 pound per 3 Scouts

Pork and Beans 1 medium can per 3 Scouts

Brown Sugar 1 pound (group)

Onions 3-4 medium (group)

Pita Bread 2x number of Scouts

Watermelon 1 large (group)

Canned Biscuits 1/2 (5) can per Scout

Spiced Apple Cider packets 2x number of Scouts

Instant Oatmeal 1 1/2 serving per Scout

Syrup 1 small bottle (group)

Tomato Juice 8 oz per Scout



Plan your budget as well. Use Coupons and leftover stock from last camp out. No one likes to dig deep at the checkout line.

Kitchen accessories mostly shared between Scouts as patrol gear

water proof matches: with their safety striker box

Match safe: water proof with strike anywhere wooden matches

camp stove lighter: Again with the fire.

fire starter, fire ribbon, primer: for starting cranky stoves

tinder: for starting cranky fires

fuel bottles / containers: for fuel only, not for anything else.

funnel: for pouring fuel into itty bitty stove tank openings

pouring cap: for pouring fuel into itty bitty stove tank openings

pliers: for fixing cranky stoves

bandanna: for holding hot pots when you forget your gloves

Pot grippers: for holding hot, hot pots when you forget bandanna

grid /grate: for holding pots higher over the burner or coals.

splatter shield / wind shield: the wind is always blowing

2'x3' plastic 6 mil sheet: Clean area to put things down on and catch spills

nylon spatula: for frying on Non-Stick surfaces

whisk: for mixing batters and puddings

aluminum foil: several sheets for cooking, wind screens

handy-wipes: for drying dishes, reusable

scouring pad / sponge: clean up

scrubbie for Teflon pans

pine cone for the forgotten scrubbie

Soap: small bottle biodegradable dish soap, in a zip bag.

trash bags: several for bag in bags

"spice rack": collection of spices in small bottles or film containers, salt, pepper, garlic powder, onion flakes, bell pepper flakes, cinnamon, Italian seasoning, etc.

Butter Buds: Seasonings, not for frying

Cooking oil: In a small plastic bottle and in another zip bag

Small can opener: better than the one on your knife.

Spring Steel Handle: Hand made for when you forgot the pot grippers, pliers, and bandanna

ZIP bags for all kinds of things, wet and dry, all sizes.


Breakfast Anyone?

These recipes have been gathered from many places and box labels.


Worm in the Apple Canadian Scouts FOIL

1 Apple

1 sausage link

aluminum foil

Core an apple, stuff with sausage link, wrap in foil, cook until soft (~40 min.) Canadian Scouts..


Ants in the Oatmeal Dick Ross

Regular oatmeal (not instant) with brown sugar. Add raisins & nuts from GORP bag.


Cream of Freebies Michael Vesely

1/2 cup boiling water,

1/2 cup Cream of Wheat and freebies

Add freebies from the breakfast menu's of those fine restaurants: Grape Jelly and Strawberry Jam from MacDonalds, Honey from KFC or Burger King, Sugar packets...


New Mexico Omelet PTC

Eggs ground sausage

green pepper



SautÈ onions and green pepper and brown the ground sausage. Break the eggs into the mixture and scramble. add cheese last, melt and serve.


Eggs MacSanches

2 eggs

bacon bits, or crumbled bacon

onion flakes

flour tortillas

1 slice cheese or shredded cheese

salsa sauce

1 Quart Freezer Zip type bag. The heavy freezer bags are needed, not the regular.

In the freezer bag place the eggs - minus the shells. Add the bacon, salsa, and onion. Add a little water or milk ~1/8 cup or 2 Tablespoons. Zip up tight, removing most of the air, and mix the eggs and ingredients by fingering vigorously. Scramble in the bag. Place the bag in a boiling pot of water and cook until done. Remove from pot, if no leaks, use the water for hot chocolate or clean-up. Scoop the eggs on the flour tortillas and add some cheese, fold and eat. Makes fillings for about 2 tortillas.


True Grits A. J. Anonymous

1/2 cup Instant Grits

1 T. Bacon Bits

dash Molly McButter

Boil Water, add grits, Bacon Bits, Molly McButter.... eat with an attitude.

Add cheese or cooked egg as well.


Granola to Go Fred Wisenheimer

Place the contents of a box of Granola into a zip-lock type plastic bag. Leave the box at home. Mix instant Milk with cold mountain water the night before and chill in a cold, bubbling mountain stream. Add the cold milk to the Granola the next morning, top with cinnamon sugar and eat.


Scrambled Egg Variations

Mix with a fork: or mix in ZIP lock Bag, zip tight and mash with fingers or shake it up

4 eggs

2 tbls. Dry Milk

4 tbls. water

1/2 tsp. Salt, dash of pepper

Add one of the following:

4 Tbls. Shredded Chedder, Jack, or Swiss cheese

4 Tbls. Rehydrated mushroom pieces

1 Tbls. Crushed dry parsley or celery leaves

1 Tbls. Bacon bar (Wilsonís) or BACOS

3 Tbls. Rinsed shredded dried beef

1/2 tsp. Chili powder

1 Tbls. Dried tomato slices, crushed



Trail Meals:

Trail foods should be quick or no-cook foods for a fast, sit and eat or eat while walking meal. Here are a couple of tables for pick and mix meals. Pick and bag for each meal or keep in a large bag for the trail. Remember that what you donít eat the first couple of days will be left for the last. If you plan for 7 days, donít eat it all the first three.


Trail Breakfast

Mix and Match: Pick one from each category.






hard cheese



dried apples

trail mix

cheese spread

bacon bar


banana chips

choc. granola

string cheese

hard salami

melba toast

fruit bits



meat sticks

graham cracker

fruit leathers

sunflower seeds



oatmeal, instant


pumpkin seeds



grits, instant




peanut butter

cream of wheat




powder eggs

pilot bread


powder mixes


cereal mixes


hot chocolate


granola bar




Trail Lunches Pick one from each category.






hard cheese



dried apples

hard candies

cheese spread

can tuna


banana chips


string cheese

canned spread

melba toast

fruit bits

trail mix


hard salami

graham cracker

fruit leathers

candy bar


meat sticks

corn chips


choc granola



flour tortillas

walking apple


kool aid

peanut butter

wheat bread


sunflower seeds

gator types


pilot bread


pumpkin seeds

powder mixes




cereal mixes


granola bar





The idea is to create a stew or casserole in one pot. A mixture of starches, proteins, vegetables, and spices or a delectable sauce can become a grommet feast. The following recipes are examples. Use the Chart to help create your own specialties.

One pot dinners can be easy to prepare with a little thought before hand. Which foods need to cook longer? - Start them first. How much water is needed? - Is the pot big enough?

Try to maintain texture in the food. Mush is mush and no amount of spices will dress it up.

Plastic freezer bags can serve for carrying and mixing items such as instant potatoes. Reduce the cleanup, add the boiling water to the bag and mix. This works with quick rice as well.


1. Select and assemble your ingredients from the grocery store, camping outlet or food co-op. Amounts of each ingredient can be adjusted to suit individual preferences and appetites.

2. Determine the order of preparation based on the cooking times of each ingredient. Items with similar cooking times and methods may be dumped together in a plastic bag. Put the bulkiest or main items in a large bag, and put the other items in smaller bags and seal them. Place these smaller bags inside the large bag and seal it.

3. Check the instructions for each component to be sure you include any extra items such as butter, dry milk, etc. that are needed.

4. Decide how much water you need to start with based on what is needed for each ingredient.

5. Write instructions for each package in the meal down, based on the items determined above. Include order of preparation, cooking times, ingredients not included in the bags, etc.

6. Include the instructions for each package with the package. Include the instructions for the whole meal with the large bag, in addition to the instructions for that bag.

7. Label each bag

i.e. Large bag can be labeled ìdinner Day 3î with list of contents

Orange drink, chicken soup, Mac & cheese, chocolate pudding

Inside might include separate bags for drink, soup, and pudding. Instructions can be written on bags with a marker that will NOT WASH off or cut from boxes and placed in bag.


One Pot dinners take one from each column









ground beef




Thin Spaghetti


can beef






can chicken





summer squash

can turkey






dried chipped beef

dry soup mix

salt, pepper


Macaroni Ribbons


can meat


miso powder

poultry seasoning

sesame seeds

Egg Noodles


stew meat

gravy mixes

garlic salt



for short trips &

hard salami


onion salt


Elbow Macaroni

cold weather

Vienna sausage

sweet & sour

chili powder

catsup packets


freeze dried


au jus

butter buds

bacon bits

Small Shells




soy sauce



gr. beans

canned fish



Pasta Nuggets





Kluski noodles




wheat germ


home dried
















mixed vegetable. flakes


Cream of Mushroom


dried fruit bits


soup blends



sloppy Joe




pepper flakes

freeze dried

creamed corn

Medium Shells

celery flakes


Tomato juice

Cous Cous

can onion rings


Acini di Pepe






A-B-C- noodles

dried fish



smoked fish



chow mein noodles

bacon bar

Quick Rice

### Helper's




beef flavor


box mixes

chicken flavor


Mac & cheese

Quick Grits

rice & ###

noodles & ###


Walking Apple

1 large apple

Peanut Butter (plain or chunky)


Take a large crisp, juicy apple and cut the top and stem off. Scoop

out the core, leaving the bottom on. In the hole place several tablespoons of peanut butter and raisins. Place the top back on and

wrap in foil or other wrapping. Eat while walking down the tail.


Ute Park Pot Phil Monte ONEPOT

2 1/4 cups elbow macaroni

3 tsp. salt

2 #27 cans whole tomatoes

1 onion

1/2 lb. bacon

salt and pepper

5 cups water

Dice the bacon and onions, fry bacon and onions until crisp. Boil the macaroni in salted water until al dente. Drain, add bacon, onions, and whole tomatoes. Stir, breaking up tomatoes. Bring to boil. Salt and pepper to taste.

Hawaiian Rice ONEPOT

1 can (7oz.) Spam

1-1/3 cups instant rice

1/3-1/2 cup flaked coconut


Melt 1 Tbls margarine in a frying pan. Add cubed Spam and rice and brown slightly. Add

1-1/3 cups water and bring to a boil. Cover and remove from heat for 5 minutes. Add coconut and toss to mix. 2 servings.


Cheesy Chili Success Success Rice

1 bag Success Rice

1 can Chili No Beans

1 cup process cheese spread

1/2 cup sour cream

chopped red bell pepper

Tomato slices

Cook rice according to package. Drain and set aside. Combine other ingredients in pan and heat until cheese is melted. Stir to blend well. Serve over rice. Garnish with peppers & tomato. serves 4

Cypher Mine Soup Philmont ONEPOT

Instant Chicken Noodle Soup or Ramen

Instant Potatoes

Chicken Rice Dinner with Peas & Carrots

Boil 2 quarts of water in big pot to sterilize spoons and cups. Remove utensils and add the rest, bring to boil. Add more water if too thick. If too thin, nuts. Try adding instant potatoes.

Urraca Stew Philmont ONEPOT

Beef Stroganoff with Wild Rice Mix

Vegetable Soup Mix,

F.D. Corn

Bring 2 quarts of water to a boil in large pot. Add the soup and corn first to rehydrate, then the beef stroganoff. Cook until rice is done.

Macho Nacho ONEPOT

1 can Chili, no beans

1/2 cup shredded cheese

1/2 pkg. tortilla chips

Spoon chili over chips. Sprinkle with cheese. Heat in microwave or reflector oven to melt cheese. Categories: Appetizer, Yield: 4

Turkey Vulture Casserole PTC ONEPOT

2 cans turkey,

1 pkg. elbow macaroni

1 can cream of celery soup

1 pkg. vegetable soup mix

Cook the macaroni, drain the water, saving 1 cup. Add the soup mix with the water, simmer for 2 minutes. Add the can of cream of celery soup and the canned turkey. Heat to bubbling and serve.


Beaubian Beans Philmont ONEPOT

1 can Pork and Beans

1/4 cup Brown Sugar

1/4 cup BBQ sauce

2 tbs. onion flakes

Mix all in one pot, remove can, heat for a few minutes until onions rehydrate. serve around campfire.



8 oz macaroni

8 oz canned chicken

1 can corn

1 can tomatoes with juice

salt & pepper to taste

Cook the macaroni until almost done. Drain the water. Add the tomatoes and juice. Bring to a boil. Add the rest and heat through. Serves 4.



All Meals are for four people

FD = freeze dried




Scrambled Eggs with Bacon Bits

Peanut Butter

Cheese Enchilada

Raisin Crunch Bar

Graham Crackers

Peas F.D.

Hash Browns O'Brien

Beef Jerky

Beef Bouillon

P.A.Orange Juice

Chunky Pineapple

Chocolate Pudding

Instant Cocoa

Grape Beverage

Lemon Lime Beverage





Hi Energy cereal

Tuna Salad Spreadables

Spaghetti with Meat Sauce

Banana chips

Saltine Crackers

Beef Noodle Soup

Orange Juice

Granola Cookies


Beef Sticks

Trail Candy

Bread Sticks

Instant Cocoa

Gatorade Beverage.

Lemonade Beverage





Oatmeal w/Peaches & Creme

Cheese Spread (B.F.)

Chicken Teriyaki

Apricot Nut Chews

Sesame Crackers

Chicken Soup

Instant Milk

Beef Jerky

Cheese Cake

Apple Juice

Cashew Almond Bar

Fruit Punch

Instant Cocoa

Cherry Beverage





Food Bar (CA)

Ham Salad Spreadables

Lasagna with F.D. Beef

Dry Cereal

Wheat Crackers

Green Beans

Grape Juice

Chocolate Candy

Bread Sticks

Instant Milk

Cookies (Peanut Butter)

Banana Creme Pudding

Instant Cocoa

Orange Beverage

Grape Beverage





Buttermilk Pancakes

Cheese, Sharp

Chicken Noodle Dinner

Sliced Bacon

Club Crackers

With F.D. Peas

Maple Syrup

Chocolate Cookies

Chicken Bouillon

orange Juice


Cobbler, Apple

Instant Cocoa

Lemon Lime Beverage.

Cherry Beverage





Cereal Cream of Wheat

Peanut Butter

Beef Stroganoff

Granola Cookie

Ritz Crackers

with wild Rice

Instant Milk

Beef Sticks

Vegetable Soup

Beef Jerky

Walnut Bar

Corn F. D.

Instant Cocoa

Gatorade Beverage.

Mixed Fruit


Lemonade Beverage




Hi Energy Cereal

Turkey Spreadables

Chicken Rice Dinner

Orange Juice

Wheat Crackers

with Peas & Carrots

Chunky Pineapple

Chocolate Candy

Chicken Cup-A-Soup

Beef Jerky

Fruit Punch

Apple Dessert

Instant Cocoa


Orange Beverage





Oatmeal / Raisins

Cheese Spread (SM)

Mashed Potatoes

Apple Slices

Beef Jerky

with F.D. Beef

Instant Milk

Rye Crackers

Pinto Beans

Beef Sticks

Fig Bar Cookies

Vegetable Soup

Grape Juice

Lemonade Beverage.

Lemon Pie w/Gram Cr.

Instant Cocoa


Fruit Punch





Western Omelet

Chicken Spreadables

Turkey Noodle Dinner

Hash Brown Potatoes

Club Crackers

with F.D. Peas

P.A. Orange Juice

Oreo Cookies

Chicken Noodle Soup

Oats & Honey Bar

Orange Beverage

Peaches & Creme Pie

Instant Cocoa


Lemonade Beverage.





Food Bar (FN)


Mac. & Cheese Dinner

Dry Cereal


Onion Soup

Apple Juice

Ritz Crackers

Fruit Cobbler

Instant Milk

Pecan Bar (RB)

Bread Sticks

Instant Cocoa

Grape Beverage

Cherry Beverage


As you may tell, the above meals are a mixture of freeze dried (F.D.)and store bought foods. These are included as suggestions for the possibility of doing your own from the grocery store.

Another Grocery Item is called TVP for Textured Vegetable Protein. This Soy based product is imitation meat such as BACOSâ . The product can sometimes be found in the health foods or specialty sections. It can be found as ìbeef, ham, chicken, or baconî. It is a lower cost substitute for Freeze dried meats. But I would always plan to add a well seasoned sauce. Or try to rehydrate in bouillon broth. Some TVP must be cooked, while others like bacosâ are ready to eat.



Mac and......... Kraft

1 box macaroni and cheese, 1 can of tuna, chicken, or turkey, 1 small can vegetable. Cook the macaroni and add some onion flakes, drain and add the cheese mix, add the can meat and vegetable., add pepper. Heat and eat. ~ 4 servings

MAC and .....

1 cup Meat

1 cup Vegetables



ground beef

stewed tomatoes

1 t. chili powder

1 box of



2 t. mustard

Mac & Cheese

ham or SPAM

red pepper

1/4 cup Miracle Whip




1/4 t. Italian seasoning


ground beef or turkey

peas & carrots

1/8 t. pepper


Devil' Thumb Stew ONEPOT

4 cups water

1 pkg. vegetable beef soup mix

1 box Mac and cheese

1 can tuna

1 cup instant rice

To boiling water add soup mix and macaroni. Simmer until macaroni is almost done. Add cheese and tuna- mix. Then add rice. Cook until macaroni and rice are done Serves 4.


Just a Minute ONEPOT

A cup of Minute Rice or other quick cooking rice can be made in a freezer bag. But add a equally quick instant soup mix and you can create a meal.


Soup Mix



vegetable soup mix

can tuna

1/2 cup Minute Rice

onion soup mix

can ham

= 1 serving

chicken bouillon

can chicken


gravy mix



vegetable beef soup mix

can turkey



And More's

based on LIPTON packaged noodles and rice. Prepare noodles and rice as directed and add more...... Serves 2-3.

Lipton Alfredo Carbonara AND 1/2 cup milk, 1 T. margarine, 1 T. onion flakes

Lipton Alfredo AND 1/2 cup milk, 1 T. margarine, 1 T. onion flakes, 1 can chunk chicken.

Lipton Cajun Style Rice & Beans AND 1 T. onion flakes, 2 T. margarine, 1 T. dried green peppers, 1 package Tomato Cup of Soup Mix, 1 can shrimp.

Lipton Stroganoff AND 1 T onion flakes, 1 package freeze dried (FD) beef, 1/2 cup milk.

Lipton Chicken & Rice AND 1 package freeze dried (FD) chicken, or 1 small can chicken, 1 package Vegetable soup mix.

Lipton Mushroom & Rice AND 1 package Pea Cup of Soup, 1/3 cup crumbled bacon or bacon bits.

Lipton Chicken Broccoli & Noodles AND 1/2 cup milk, 1 T. dried green peppers, 2 T. parmesan cheese, garlic salt, 2 T margarine.

Lipton Beef Rice AND 1 package freeze dried (FD) beef, 1 T. onion flakes.


Cimarroncito Carbonara Philmont ONEPOT

2 1/4 cups elbow macaroni

1 pkg. white sauce mix

1/4 cup powder milk

1/4 cup dried vegetable mix

salt & pepper to taste

5 cups water

1/4 cup bacon bits

Place the bacon bits in a separate plastic bag and all the other dry items in a larger plastic bag. In a large pot place the dry mixture and water. Mix well and bring to boil. Cover and simmer until macaroni is done. Add the bacon bits before serving or as a topping.

Zastrow-roni Philmont ONEPOT

2 1/4 cups elbow macaroni

1 pkg. taco sauce mix

1/4 cup powder milk

1/4 cup dried vegetable mix

salt & cayenne pepper to taste

5 cups water

1/2 cup grated Parmesan cheese

Place the cheese in a separate plastic bag and all the other dry items in a larger plastic bag. In a large pot place the dry mixture and water. Mix well and bring to boil. Cover and simmer until macaroni is done. Add the Parmesan before serving or as a topping.


Quick Rice Minute Rice Bag

1/2 cup Minute rice

Place 1/2 cup Minute rice in a heavy freezer zip lock bag, add 1/2 cup boiling water to bag, Wait 3 minutes. Makes 1 serving 3/4 cup cooked. Add butter buds and salt. Multiply recipe by # of serve. No pot No mess

Add a package of Cup-of- Creamed Soup and have the better part of a meal.


Cooking with coals..

Coals are produced in two ways. Charcoal comes in bags not suited for backpacking but great for car camping. Place the Bag in a 5 gal. bucket to keep dry. The other method is producing coals from a wood fire. Hardwoods make better coals than softwoods such as pine. Twigs do not produce coals very well, if at all. 1 1/2 - 2 inch thick limbs make better coals. They are small enough to burn down, and large enough to make coals. The cooking can be done directly on the coals using foil wrapped food or Dutch Oven, or use a grate over the coals. The temperature can be determined by holding the back of your hand over the coals. Allow 30-40 minutes to get the coals ready before cooking.


8î cast iron 12î


Approximate Temperature

Type of Fire


Under / Top Under / Top

Seconds over fire

250-325 degrees


2 4 3 5




3 5 4 6




4 6 5 7


> 500

Very Hot

5 7 6 8


All Dutch oven cooking is done by hot coals, never in a flaming fire. The coals may be from hardwoods like oak and hickory or from charcoal. Hardwoods yield long-burning coals which are necessary for the lengthy cooking process in most Dutch oven recipes. Soft woods like pine are unsatisfactory.

Charcoal is more convenient to use and is necessary in areas where there is no downed hardwood. Use a firepan under the coals to prevent killing ground cover. The pan can be metal or plywood with a thick layer of mineral soil (sand). Three or four stones can be used to prop up the pan above the ground.

The amount of charcoal needed will vary with the weather (wind and temperature)










Chicken and Stuffing Bake Kroger DUTCH OVEN

4 cups Pepperidge Farm Herb Seasoned Stuffing Paprika


6 Skinless Boneless chicken breast halves

1/3 cup milk

1 can Campbellís Cream of Mushroom soup

1 tbs. Chopped parsley

Mix stuffing with 1 cup boiling water and 1 tbs. Margarine. Spoon the stuffing across the center of 4 qt. Dutch oven. Place the chicken on each side of stuffing. Sprinkle the chicken with paprika. Mix soup, milk and parsley and pour over the chicken. Bake at 400 degree heat for 20 minutes and then open top a bit and bake additional 10 minutes. Serves 6.

Two Crew Stew DUTCH OVEN

2 lb. Ground Beef

2 Potatoes

2 Onions

2 Bell Peppers

2 cans Green Peas or other vegetables

2 cans Cream of Mushroom soup of other creamed soup

2 soup cans Water - not from the ditch

Brown the ground beef in a Dutch oven. Retain all the drippings.

Thinly slice the potatoes into circles. Layer onto the top of the meat

Thinly slice the onions. Layer onto the potatoes

Add a layer of bell peppers

Add a layer of green peas

Add a layer of creamed soup and water mixture.

Cook for 30-40 minutes or until the potatoes are soft.

To serve, spoon down through all layers - serves 8-10


Chili Pie Hormel DUTCH OVEN

4 cups corn chips

1 @ 19 oz can Name brand Chili

2/3 cup chopped onion

1 1/2 cups shredded Colby or Cheddar cheese

Layer 2 1/2 cups of corn chips; onion; 1/2 cup cheese and chili in 1 1/2 quart casserole or Dutch oven. Top with remaining corn chips. Bake at (375) about 25 minutes. Top with remaining cheese and bake 5 minutes longer. Garnish with sour cream and ripe olives, etc.

Serves 4-5 or one Scoutmaster

Chili Rice Casserole Hormel DUTCH OVEN

3 cups cooked rice

1 (19 oz) can plain chili

1/2 cup onions, chopped

3/4 cup crushed corn chips

4 oz cheddar cheese, shredded

Place rice in buttered baking dish or Dutch oven. Spread half the onions and crushed corn chips over the rice. Heat chili and pour over rice. Top with remaining cheese, onions and crushed corn chips. Heat in at ~375 for 25 minutes. Serves 4-6.


Kit Carson Pie Philmont DUTCH OVEN

2 lb. lean ground beef

1 onion

2 pkg. sloppy Joe seasoning mix

2 6 oz. cans tomato paste

2 cups water

1 16 oz. pkg. refrigerator biscuits

Brown the beef and onion. add seasoning mix, tomato paste and water. Stir and bring to boil. Place the biscuits over the mixture and bake for 15-20 minutes or until biscuits are brown. Serves 4-6 or one Scoutmaster

Add your own Dutch Oven Recipe here

Dinner Items: Foil Meals

Hot meals are great but who wants to wash dishes. Try these Foil meal ideas or try a seal-a-meal or freezer zip bag in boiling water .


Drugstore wrap: Not a Drug Rap..

1. Cut 2 pieces of lightweight foil or 1 piece of heavy-duty foil, twice the circumference of the item to be wrapped.

2. Place food in middle of foil, shiny side in. Food must be moist or add 4 T. of fluid.

3. Bring opposite sides of foil together, and fold 1/2 inch, repeat turning down to item.

4. Flatten top of package, Fold corners of open ends in and roll ends in small folds into center. The edges must seal to keep steam in.


Boy Scout Potatoes B. Powell? FOIL



Small onion

Salt & Pepper


Slice the Potato into 1/4 inch slices. Peal and slice the onion and carrot. Place in the middle of a drugstore foil wrap with salt, pepper, & a dollop of margarine. Add 1 tbs. water. Seal the Wrap and place on coals for 45 minutes to a hour.


Baked Apple FOIL

1 apple per person,

1 tablespoon brown or white sugar per apple

Wash apple. Cut a slice off the top, remove the core, and put the sugar in the hollow. Wrap in foil. Cook in hot ashes about 1 hour.


Mountain Melts FOIL

Rolls (any kind)

Meat (thinly sliced)

Cheese (sliced)


Cut and butter rolls. Fill to taste with cheese, meat, and mustard. Wrap each roll in foil. Place rolls on the edge of the coals or on grill above the coals for about 1/2 to 1 hour.

Rice on the Coals FOIL

1 1/2 cups minute rice

1 1/2 cups water

1 T. margarine

1/2 tsp. salt

dash pepper

4 tsp. instant bouillon

Place two sheets of foil (14" sq.) on top of each other in a cooking pot. Press into a bowl or pouch. Add ingredients and seal tightly. Remove from pot and place on coals for 15 minutes. serves 4


Sweet, Sweet Potatoes (3-4 ser.) Ed Bailey FOIL

1 can sweet potatoes


maple flavored syrup

Remove completely the top from a 18 oz. can of sweet potatoes. Strip off Label. Drain some of the liquid into a cup, and add 1/4 cup maple flavored syrup and 1 T. margarine. Return liquid to cover the sweet potatoes. Cover can with foil. Place on a grill or near coals and heat until bubbly, about 20 min.

Baden Baked Sliced Potatoes Ed Bailey FOIL




salt, pepper, garlic salt

Scrub and cut potatoes into thick slices. Use one potato per person. Do not peel the potatoes. Place each one on a double sheet of heavy foil. Add 1 T. margarine. Sprinkle with garlic, onion salt and pepper. Seal and bake on the grill, turning often for a hour. or 15-20 minutes on coals.


Drumsticks Indiana Stick & Foil

1 lb. hamburger

1 cup cornflakes

1 egg

1/2 chopped onion

salt & pepper

1 tsp. mustard

1 tbs. ketchup

Crush the cornflakes and mix with all the rest of the ingredients, except egg shell. Warp a handful around a green stick and wrap aluminum foil around meat and stick. cook 20 - 30 min. over bed of coals, turning slowly. Makes about 6-7 drumsticks.


Foiled Onions Ed Bailey FOIL

Large onion


salt & pepper



Peel a large onion and cut in half. Place a pat of margarine on the cut side and sprinkle with salt and pepper. Top with a half strip of bacon on each half onion. Wrap each in double heavy foil and seal tightly. Bake on coals 35-45 minutes. (1 onion for 2 persons)


Ham 'N Green Bean Bake Ed Bailey FOIL

Combine 1 1/3 cups minute rice

1 cup diced ham or SPAM,

1 can (8 oz) drained green beans

1/3 cup mayonnaise

2 tsp. dry onion flakes.

Stir in 1 1/3 cups hot chicken bouillon or chicken soup. Sprinkle with grated Parmesan cheese.

Shape a triple thickness of heavy foil into a bowl. Add mixture and seal. Leave over hot coals for 30 minutes.(serves 3-4)

SPAM, I am Sam

7 oz can SPAM

6 oz Egg and Spinach Noodles

1 can Cream of Mushroom Soup

1 small onion

Dice the SPAM into 1/2 inch chunks. Fry with sliced onion in a light oil. Cook the noodles until done. Drain water, reserve 1 can to mix with soup. Add soup and SPAM mixture. Heat through and serve 4.

The SPAM and I Dennis A. Schmitt ONEPOT

1 can SPAM, sliced and diced

1 cup Minute rice

1 can cream of Mushroom Soup.

Heat the SPAM in a deep skillet, add the soup and heat. Boil 3/4 cup water and cook the rice as directed. Pour the SPAM and soup over beds of rice. Variations... wild rice, Cream of Corn Soup...


MAPS Chili Fred Mertze Fry Pan

1 can diced SPAM

1/2 onion or 2 T. dried onion flakes

4 oz. green chili

1 Tomato

garlic salt and pepper

1/2 cup cheese

1/3 cup water

Brown the SPAM and the onion, chili. Add water and tomato wedges. Simmer 20 minutes. Place cheese on top and melt. Serves 2-3.

Pepsi SPAM Dennis A. Schmitt

1 can SPAM

1 can Regular Pepsi not Diet



tortillas, bread or buns

Slice the SPAM, place in a 1 quart pan and pour in a can of Pepsi, do not use diet. Boil for about 5 minutes. This gives the SPAM a sweet caramel taste. Wrap the SPAM slices in tortillas with cheese and mustard, or use bread or buns. Sliced ham can also be used.

OK Iím full of chopped pork parts now


Camp Breads

Bannock Ancient Trailperson's Standby

1 cup flour

1/3 tablespoon (1 teaspoon)

baking powder

dash salt

oil or margarine


At home: package the flour, baking powder, and salt together in a large, tough plastic bag.

In the field: Put a little oil of margarine into the bag, and slowly add enough water to give the mixture the consistency of dough. You may have to mix it with your hands. Flatten it out into a cake, and fry it in a little oil, very slowly. Note: If you end up with a bread that has its outside a delicious, golden brown and its inside a uncooked, doughy mass, do not despair. Just pretend you're an ancient trailperson.


Bisquick Bannock Modern Trailperson's Standby

6-8 tablespoons water

1 cup Bisquick buttermilk baking mix

3 Tablespoons oil or margarine

At home: Package the baking mix in a large, tough plastic bag. In the field: Put a 3-4 tbs. oil or margarine into the bag, and slowly add enough water to give the mixture the consistency of dough. You may have to mix it with your hands. Flatten it out into a cake, about 1/2 inch thick and fry it in a little oil, very slowly over coals or lowest possible flame. Fry it, as gently as possible, turning it often. After the bottom is browned, prop the pan up in front of the fireís flames to brown the top.

1. The batter should not be too thick - 1/2 inch is enough

2. Use straight sided fry pan, curved sides allow slips when propped before the fire.

3. Aluminum skillets get too hot too quick.

4. Donít prop up the pan until the bottom is browned.

Also try putting the dough in a zip-lock freezer bag. Place on rack in covered pot of boiling water. Let the steam 'bake' the bread. Add raisins and cinnamon, or serve with honey when done.


Rayado Biscuits Dutch Oven

Biscuit Mix


Mix 12 - 18 oz biscuit mix as directed and pat out on a floured, flat surface. Cut biscuits with a small open end can and place 20-24 biscuits in oven. Cover and bake about 15 minutes. Can also use floured hands and balls of dough 1 1/2 ì, flatten and placed in oven. Or spoon the mixed dough and drop into oven without shaping.


Dan Beard Camp Bread Foil

2 cups biscuit mix

1/2 cup milk ( use pre-measured powder milk in a zipped bag )

1. Stir the ingredients together; this will make a very thick dough. Add a few teaspoons of milk if necessary. Shape it like a bread loaf, and dust with additional biscuit mix or flour.

2. Grease a large sheet of foil heavily. Place the dough on the foil and wrap it loosely so the foil package will not burst when the dough rises. Wrap the dough loosely again to cover the seams and crimping

3. Place the bread package at the edge of the coals and turn every 10 minutes for about 1 1/2 hours, depending on the intensity of the heat. Yield: 1 loaf


Cimaron Cinnamon Rolls Dutch Oven

2 6-oz pkg. biscuit mix flour

1 cup brown sugar

3 4-oz raisins


Mix the biscuit mix as directed and pat out in a rectangular shape on a floured, flat surface. Spread raisins and brown sugar over the dough and sprinkle with cinnamon. With floured hands roll the dough into a cylinder and cut slices from the rolled cylinder. Place in bottom of Dutch oven. Cover with lid and bake about 15-20 minutes. serves 8.


Hot Chocolate Drink Mix

1 lb. instant powdered milk

1/2 lb. powdered sugar or regular

1/2 lb. powdered coffee creamer

1@ 1 lb. can of Nestle's Quick

Mix in large bowl with wooden or plastic spoon. Store in air-tight, dark container. Pack in plastic bags for camping. 3 Tablespoons in 8-12 oz hot water.



Mix TANG in a cup of hot water for a different breakfast drink


Swamp Water

1 packages Grape Drink Mix

1 Packages Lemon-Lime Drink Mix

Mix and add water, pre-sweetened or add the sugar.


Cockerall River Water

1 packages Cherry Drink Mix

1 Packages Orange Drink Mix

Mix and add water, pre-sweetened or add the sugar.



Mix 1-2 tbs. JELL-O in a cup of hot water for a different breakfast drink. Cheery, Lime, and Orange are good to try.. Beware not to drink boiling water.

Maxwellís Chocolate Bar

1 cup Hot chocolate and add 1 Snickers bar, Mix, Melt, and drink or spoon.


Good Old Raisins and Peanuts

Granola, Oats, Raisins, and Peanuts

1 cup salted peanuts

or dried roasted peanuts

1 cup raisins

mix in a Zip lock bag and eat on the trail.



1 cup salted peanuts

or dried roasted peanuts

1 cup raisins

1 cup M&Mís

mix in a Zip lock bag and eat on the trail.



2 1/2 cups low-fat granola

1 cup dried pears

1/2 cup M&Mís

mix in a Zip lock bag and eat on the trail.


Sunny GORP

1 cup salted peanuts

or dried roasted peanuts

1 cup raisins

1 cup roasted sunflower kernels

1 cup M&Mís

mix in a large Zip lock bag and eat on the trail.


Fruity GORP

1 cup salted peanuts

or dried roasted peanuts

1 cup dried Fruit Bits

1 cup roasted sunflower kernels

1 cup M&Mís

mix in a large Zip lock bag and eat on the trail.


Stockade Mixed GORP

1 cup mixed nuts

or dried roasted mixed nuts

1 cup dried Fruit Bits

1 cup roasted sunflower kernels

1 cup M&Mís

mix in a large Zip lock bag and eat on the trail.


Trail Peak Trail Mix PTC

1 cup Chexís cereal, rice, corn, wheat or mixed

1 cup salted peanuts

or dried roasted peanuts

1 cup raisins

1 cup M&Mís

mix in a Zip lock bag and eat on the trail.


GORP Balls Helen Singh The Leader, April 1984

1/3 cup each raisins, apples, apricots, dates and coconut.

Add 1/2 cup sesame seeds, 1/3 cup walnuts and 2 cups peanuts.

For the glue, use 1 cup chocolate chips, 1/3 cup honey and 1/2 cup peanut butter.

Make sure the Scouts don't pack food in the same place as their socks and underwear. Food and patrol cooking gear go in the top of the pack, and personal gear in the bottom and the side pockets. Reserve one side pocket for trail munchies: nuts, dried fruits, smarties, hard candies and chocolate bars. Each Scout should have his own bagful to ration out to himself so that it lasts the duration of the trip. Our favorite is GORP balls; chopped dehydrated fruits and nuts "glued" together with honey, peanut butter and melted chocolate chips and rolled in icing sugar.


Energy Balls The Leader, June/July 1994

Nothing re-charges the body and encourages tired hikers faster than a quick snack on the trail. Try these "energy balls".

Mix together 1 cup chopped dates 1/2 cup peanut butter, 1 3/4 cups chopped figs, and 1 cup chopped apricots. Roll into balls. Recipe should make about 33 servings, each weighing 0.9 oz.

(Calories per serving: 72; shelf life: 14 days.)


Heidiís Trail Mix Heidi

1 cup dry cereal (Cheerioís, Chex, etc.)

1 cup peanuts or soy nuts

1 handful pretzel sticks

1 cup raisins

optional, handful of dried fruit

mix in a Zip lock bag and eat on the trail.


SAM's Mix Dennis A. Schmitt

1 box Pepperidge farm cheese fish crackers or 1 box Chex Mix,

1 @1 lb. bag M&M's

1/2 LB raisins

1 jar Planter's Dry Roasted Peanuts.

Mix in a 2 gallon zip lock bag. serves one Troop.

Page for your own favorite recipes.......

Your favorite.....



Special Cooking

Special cooking refers to cooking using spits, paper bags, food in its own container, and other novelty type cooking. A good discussion is in the following readings.

Dutch Oven Cooking, John G. Ragsdale

* Camper's Guide to Outdoor Cooking, John G. Ragsdale,

* Outdoor Skills Instruction, Cooking, BSA

* Venture manuals Winter Camping, Backpacking, BSA

* Woods Wisdom, BSA

Brown, Tom, 1985, Tom Brown's Guide to Wild Edible and Medicinal Plants,

Gibbons, Euell, 1970, Stalking the Wild Asparagus

Thomas, Dian, 1994, Roughing It Easy; 2nd edition.,



Twist on a Stick old time favorite

1 cup Bisquick mix


cinnamon sugar

Mix the Bisquick with enough water to form a dough. Roll into a long piece and wrap or twist around a clean green stick (not dried out). Sprinkle cinnamon sugar on twist. Place or hold stick over a fire and bake on all sides. Bake until golden brown. Break off a piece to check if inside is done. EAT

Crescent Rolls on a Stick Modern time favorite

tube of refrigerated Crescent rolls

Butter or margarine

Jam, jelly or honey

Using a thick green stick about 1 inch in diameter, wrap the dough for a crescent roll spiral fashion around the tip of the stick. Leave space with the spiral for the heat to reach all of the dough. Press the ends of the dough to the stick to stick to the stick..... Hold the stick over coals for 15-20 min., turning frequently as you salivate. When golden brown, slip the roll of the stick and spread with butter, jam, jelly, or honey. plan for 1-3 rolls per Scout.

Just Deserts

Cheap Pie Dennis A. Schmitt

2 slices bread


cinnamon sugar,

jam or fruit pie filling

heavy foil

Butter two slices of bread, place buttered side down on foil. spoon on fruit filling and cinnamon sugar. Place on top the other slice of buttered bread and pinch the edges together. Seal in foil and lay on the coals for 10 minutes or so, turn over for another 5 minutes.


Trail Cobbler John G. Ragsdale Dutch Oven

2 cups biscuit mix

1 cup margarine

2 cups sugar

1 can fruit, drained

2 cups milk or water

Mix the biscuit mix, sugar, milk, and margarine. Add fruit and stir. Bake in covered oven about 1 hour. serves 8.

Foiled Again Apples. Ed Bailey FOIL

Place a peeled and cored apple on a double square of heavy foil. Fill center with 1 T crushed pineapple and raisins. Sprinkle generously with cinnamon sugar. Fold foil around each apple and seal tightly. Place in glowing coals and bake 20-40 minutes depending on size. You can also try cinnamon candies for filling.

Fruit Compost I. B. Wisenheimer

1 cup dried fruit bits

1/2 cup sugar

1 teaspoon cinnamon

graham cracker

Rehydrate the fruit in enough boiling water to cover the fruit. Let simmer with the sugar and cinnamon till fruit is soft and the liquid is thick. Don't let the sugar burn. Top with graham cracker crumbs.



Pie Crust

2 cups Flour

1/2 tsp. Salt

2/3 cup Shortening

5 to 7 tbs. Water


2 cans Fruit Pie Filling

Mix flour and salt

Cut in shortening till pieces are the size of small peas. (Early June Variety)

Sprinkle 1 tbs. water over part of mixture. Gently toss with fork.

Repeat till all is moist. (or let rain take care of it)

Form into a ball. Divide in half. (Not you, the ball of dough)

Roll out one half on a floured surface.

Fit pastry in a small frying pan. (less than 12î diameter, without handle)

Add 2 cans of fruit pie filling. (donít over fill)

Roll out second half, Cut into strips. Pattice-top of the pie. (Martha Stuart would be proud)

Cook in a 12î Dutch oven until hot and the crust is brown.


Dutch Oven cake

1 box cake mix (your choice)

2 cans fruit pie filling


eggs if needed for cake

Empty the cake mix into a Large zip-lock type bag, add water and eggs according to box directions. Close the bag and mix by needing the bag.

Line the Dutch oven with heavy foil, (saves on clean-up). Empty the 2 cans of fruit pie filling into the lined Dutch oven, pour the cake mix over the top. Don't stir. Cover and place on coals, add 5-10 hot coals on top. Bake 30-45 minutes. Check with tooth pick or cleaned green stick.


Chocolate cake and cherry pie filling

Yellow cake and peach pie filling with maraschino cherries (no steams)

White cake and apple pie filling with cinnamon


Choco-Chip Pie

1 graham cracker crust pie shell

1 package instant chocolate pudding and pie filling

Cool Whip instant Mix

1/2 cup chocolate chips (or pick out from your GORP)

dried milk powder.

Mix the pudding mix, water, and milk. Let set for a few minutes and then fold in the chips. Pour into the crust. Whip up the Cool Whip mix and top the pie. Sprinkle a few chips on top. Great for that surprise birthday party at camp. Serves 6


Some More's Girl Scouts

Graham crackers


Hersheyís chocolate bars

and one campfire.

Place large marshmallow (not the mini's) on a long pealed green stick and heat over campfire until gooey. Prepare the graham cracker by breaking into two squares. Place a chocolate square and the hooey-gooey marshmallow between the graham crackers and allow the chocolate to melt. Eat and have SomeMore.


Skillet Pudding Ed Bailey

1 can evaporated milk

1/4 cup sugar

3/4 cup water

3/4 cup instant cocoa mix

10-12 Graham crackers, cookies...

Put the first 4 ingredients in a skillet and bring to a boil, stirring constantly. Add 10-12 coarsely broken graham crackers; cover. Cook over low heat for about 10 minutes, stirring occasionally.


Instant Pie Dennis A. Schmitt

1 box instant pudding mix,

1/4 cup instant milk

graham crackers.

Mix the pudding and dried milk with the right amount of cold water and beat with a whisk until thick. Pour into cups. Top with crushed graham crackers. Serves 3-4.


Fruit Cobbler

2 cups Flour

2 tsp. Baking Powder

1/2 tsp. Salt

( or substitute 2 cups of baking mix )

1 cup Sugar

1 stick Margarine

2 cups Milk

3 cans Fruit in Heavy syrup

Melt margarine in a 12î Dutch oven

Mix dry ingredients and stir milk into them

Pour mixture over the melted margarine. DO NOT stir.

Drain Fruit.

Pour fruit over mixture. DO NOT stir

Bake for 45 minutes or until the dough is firm.


Rice Krispies Treats Kellogg's

6 cups Rice Krispies cereal

1 10 oz package marshmallows

vegetable cooking spray

1/4 cup margarine

Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies and stir until well coated. Using spatula or waxed paper, press mixture into 13 x 9 x 2 inch pan coated with cooking spray. Cut into squares when cool. yields ~24 treats.


Peanut Butter Treats


Original Rice Krispies Treat recipe above ^ plus 1/4 cup peanut butter

add 1/4 cup of peanut butter to melted marshmallows before adding to Rice Krispies. Stir until well coated. Using spatula or waxed paper, press mixture into 13 x 9 x 2 inch pan coated with cooking spray. Cut into squares when cool. yields ~24 treats.


Caramel Treats Kellogg's

Original Rice Krispies Treat recipe above ^ plus 1/3 cup caramel ice cream topping

add 1/3 cup of caramel ice cream topping to melted marshmallows before adding to Rice Krispies. Stir until well coated. Using spatula or waxed paper, press mixture into 13 x 9 x 2 inch pan coated with cooking spray. Cut into squares when cool. yields ~24 treats.


Choco Treats Kellogg's

Original Rice Krispies Treat recipe above ^ plus 1/3 cup mini chocolate chips

add 1/3 cup of mini chocolate chips to Rice Krispies before adding the melted marshmallows. Stir until well coated. Using spatula or waxed paper, press mixture into 13 x 9 x 2 inch pan coated with cooking spray. Cut into squares when cool. yields ~24 treats.


NoSlowMor Power Bars Dennis A. Schmitt

Original Rice Krispies Treat recipe

plus 1/3 cup Mini chocolate chips

1/2 cup sunflower seeds,

1/2 cup peanut butter

add 1/2 cup of peanut butter to melted marshmallows before adding to a mixture of Rice Krispies and the sunflower seeds and chocolate chips. Stir until well coated. Using spatula or waxed paper, press mixture into 13 x 9 x 2 inch pan coated with cooking spray. Cut into squares when cool. yields ~24 bars. Variety: substitute 1/2 sugar and 3/4 cup Karo syrup for the marshmallows and margarine.


Joy's Joy Joy Schmitt

1/2 cup sugar

3/4 cup light Karo Syrup waxed paper

1 cup Peanut Butter

6 cups Corn Flakes


Melt the sugar and Karo Syrup in a sauce pan over low heat, add the Peanut butter. In a Large lightly greased bowl, pour the sauce over the 6 cups of Corn Flakes and fold in. Form or scoop into balls and cool on waxed paper. Variety: add 1/4 cup miniature chocolate chips.


Chocolate Tortillas

2 flour tortillas chocolate bar or chips

mini Marshmallows vegetable. oil

Heat skillet with oil, Add tortilla. Add chocolate chips or pieces of bar and the marshmallows. Cover with second tortilla and flip. Cover until chocolate melts.


Rice Krispies GORP Bars Dennis Schmitt

6 cups Rice Krispies cereal

vegetable cooking spray




1/2 cup sugar

3/4 cup light Karo Syrup

1 cup Peanut Butter

Melt the sugar and Karo Syrup in a sauce pan over low heat, add the Peanut butter. In a Large lightly greased bowl, pour the sauce over the 6 cups of Rice Krispies and fold in. Add 1/4 cup peanuts 1/4 cup M&M's. 1/4 cup raisins, and stir until well coated. Using spatula or waxed paper, press mixture into 13 x 9 x 2 inch pan coated with cooking spray. Cut into squares when cool. yields ~24 treats.




More Favorites...



* Available at a reasonable price at the Scout Shop

* Camp Cookery for Small Groups, Arthur J. Walrath, ed., 1967, BSA

* Dutch Oven Cooking, John G. Ragsdale

* Camper's Guide to Outdoor Cooking, John G. Ragsdale,

* Merit Badge books: Cooking, Camping, Backpacking

* Outdoor Skills Instruction manuals Cooking, Camping, Backpacking

* Venture manuals Winter Camping, Backpacking, Canoe Camping

* Meeting Pamphlets Cooking

* Woods Wisdom

* Boy Scout Roundtable Planning Guide

* Fieldbook - Boy Scouts of America

* Fieldbook - For Canadian Scouts

Axcell, Claudia, 1986, Simple Foods for the Pack, Sierra Club

Baker, Harriett, 1977, Supermarket Backpacker, Contemporary Books, Inc.

Baker, Harriett, 1981, The One Burner Gourmet, Contemporary Books, Inc.

Brown, Tom, 1985, Tom Brown's Guide to Wild Edible and Medicinal Plants,

Fleming, June, 1986, The Well Fed Backpacker, Vintage Books

Gibbons, Euell, 1970, Stalking the Wild Asparagus

Thomas, Dian, 1994, Roughing It Easy; 2nd edition.,

Viehman, John, 1993, Trailside's Trail Food , Rodale Press