Troop Grubmaster Recipes/Ideas

Breakfast Burritos

2-3 tortillas per person Scrambled Eggs Bulk breakfast sausage Salsa Shredded Cheese Fill tortilla with what ever you like off the list. Fold up bottom and then roll tortilla.

Superstition Surprise- 3-4 servings

2 c. oatmeal, instant or slow cooking
1/3 c. raisins/ Craisns
1/3 c. chopped nuts (optional)
½ c. brown sugar
¼ tsp. Cinnamon
¼ tsp. Nutmeg
¼ tsp. Allspice
¾ c. powdered milk (optional but good)
water
(we sometimes squirt in a little margarine if we have a big day ahead)
Mix all ingredients in a plastic bag before hitting the trail. At breakfast time, pour boiling water over a mug of your portion, cover & wait approximately 2 min. Enjoy.

Bannock-- contributed by Paddle Paul Repak, National Camping School

2c. white flour
1c. whole wheat flour
¼ c. corn meal
¼ c. other flour (rye, rice)
½ tsp. Salt
1 Tbsp. Baking powder
1/3 c. shortening (Crisco)
1/3 c. milk, powder
2 Tbsp. Brown sugar
3 Tbsp. White sugar
2-4 Tbsp. Cinnamon
water
squeeze margarine
Reserve small amount of mixture from bag with above ingredients. Add enough water to make stiff dough. Flour hands, flatten golf ball size lumps of dough. Fry dough in lots of margarine. Serve with syrup or jelly.

Polenta-- contributed by Paddle Paul Repak, National Camping School

1 tsp salt 1 c. corn meal 2 Tbsp. margarine 3-4 c. water Mix salt & corn meal, add water gradually, stirring to prevent lumps. Bring to boil 5-10min. Stir often. Stir in margarine, serve w/ raisins, fruit, brown sugar, honey, or hot sauce.

Sweet Wenatchee Rice Dish contributed by Perry Lopez, Tr 199, Crossroads of America Council

One Serving: ¼ cup raisins ¼ cup powdered milk ½ chopped, dried apples ½ cup chopped walnuts ¼ tsp salt 1 cup rice ½ tsp allspice 2 tablespoons margarine 1½ cup water At Home: Mix together raisins, apples, salt, allspice, powdered milk, walnuts and rice and store in a 1 gallon re-sealable plastic bag. Pack margarine separately. At Camp: Bring water to a boil. Add rice mix and margarine. Simmer for 10 or 15 minutes until rice is done. Let stand for 5 minutes.

Celebration Brunch-- Backpack Gourmet, by Linda Frederick Yaffe

1. Bring to a boil in a large sauce pan: 7 medium baking potatoes (about 3.5lbs), peeled 8 c. water Simmer for 30 min, or until fork-tender. Drain the potatoes, then use a potato masher or fork to mash them in the pot, along with: 2 Tbsp. butter or margarine 1.5 lbs tofu 1 tsp salt ¼ tsp ground nutmeg Set aside. 2. Meanwhile, heat a large skillet over medium-low head. Add: 2 Tbsp olive oil When the oil is hot, add: 2 onions, minced 4 cloves garlic, minced Cook for 8 min, then add, stirring occasionally, until just set: 8 eggs, beaten 2 Tbsp chopped fresh basil or parsley leaves 1 tsp salt ½ tsp ground white pepper ½ tsp crushed red pepper flakes 3. Preheat oven to 350 degrees, Oil a 10x13 inch casserole dish. 4. Spread the potato mixture in the casserole dish. Sprinkle with a. 1 c. finely grated Parmesan cheese b. Spread the egg mixture evenly over the top of the casserole. Bake for 10min. 5. Using a spatula, mix the casserole and spread on covered dehydrator trays. 6. Dehydrate for 6hrs at 145 degrees. 7. To rehydrate, cover with water just above level of food in pot, boil, stir, and serve.

Lunch or Dinner

Tortilla Wraps

2-3 tortillas per person peanut butter jelly GORP M & Ms Cheese Fill tortilla with what ever you like off the list. Fold up bottom and then roll tortilla.

Cous-cous and Veggies

½ c. cous-cous (Middle East pasta pieces) 1 1/4c. water ½ c. dried veggies (dehydrate your own or get them out of a soup mix) seasoning to taste (we make up a couple of different kinds of spice mixtures and use them the whole trip. Boil water. Add dried veggies and cook until softened (2-4 min). Add cous-cous and remove from heat. Cover and let stand for 5 min. Add seasoning and serve.

Pita Pizzas-- contributed by Paddle Paul Repak, National Camping School

2 Pita Bread/ tortillas per person block of cheddar cheese ground beef, dehydrated green pepper dehydrated onions, dehydrated pepperoni, optional pizza sauce, dehydrated Rehydrate veggies & beef in water till soft, add water and rehydrate sauce in same pot. In a frying pan place a tortilla or pita bread, warm on one side, flip it—add sauce mixture with some cheese grated on top. Cover and warm over stove.

Mexican Burritos-- contributed by Paddle Paul Repak, National Camping School

1 can of refried beans, dehydrated ½ onion, dehydrated ½ green pepper, dehydrated ½ jar of salsa, dehydrated ½ block of cheddar cheese 1/3 lb of ground beef, dehydrated Mexican seasoning Tortillas Water Rehydrate beans, onions, & pepper by letting contents sit in a pot of water for about 5 min. Then heat mixture until it is desired consistency, add some additional water and pieces of salsa until desired consistency and spiciness is obtained. Rehydrate beef w/ or w/o Mexican seasoning. Apply bean mixture w/ beef and cheddar cheese to tortilla.

Chicken & Dumplings

1 ½ c. of biscuit mix (we like Jiffy brand) ½ c. water spices 6 oz of dried chicken (you can dehydrate your own or by a can) ½ c. dried veggies 4 bullion cubes spices 4.5 c. of water Dumplings: mix jiffy mix with enough water to create a wet dough, sprinkle in some spices. This can all be done in the plastic bag you carry your mix in or in a mug. Combine the rest of the ingredients in a pot, bring to a boil. Reduce heat to a rolling boil, drop dumpling dough by the spoon full into broth and simmer until dumplings are cooked. You may go through several layers of dumplings if you have a small pot. Makes 2 servings

Gado-gado Pasta - NOLS cookbook

½ lb. Pasta 3 Tbsp. Oil (corn) 3 Tbsp. Peanut butter, crunchy 2 Tbsp. Soy sauce 1 Tbsp. Dried onion, rehydrated ¼ tsp of garlic powder 3 Tbsp. Brown sugar sunflower seeds (optional) 3 Tbsp. Vinegar Hot sauce to taste. In boiling water, Break pasta to fit in your pot, cook until done. Drain immediately. In a fry pan, heat oil and add sunflower seeds and rehydrated onions, cook for 2 min. add peanut butter and stir, DO NOT BURN! Drop in soy sauce, garlic, brown sugar, and vinegar into frying pan. Pour into pasta or pour pasta into fry pan, heat and serve. (This was originally to be served cold but can be done either way.) Makes 2-3 servings

Best of both Potatoes - Scouting Magazine

½ c. oil 2 medium red potatoes, sliced very thin, into ½” slices 1 large sweet potato, sliced thin into ½” slices ½ small onion, sliced thin, into ½” slices 2 links, Polish sausage, sliced into ½” slices 1 tsp salt ½ tsp pepper ½ stick butter 2 tsp sugar Heat ¼ c. oil over medium heat in Dutch oven. Add onions, potatoes, and sweet potatoes. Cook for 5 min., stirring constantly because sweet potatoes tend to stick to the bottom. Add remaining oil as needed. Then add sausage and gradually sprinkle in salt & pepper. Cook until potatoes are very soft and then add butter and sugar. Stir well and cook for about 1 min & serve. Cover the Dutch oven lid w/ coals will speed up cooking and lessen burning on bottom. Serves 6-8.

Pocket Pizzas - Boy Scout Trail

1 pkg pita bread 1 can spaghetti sauce 1 cup grated cheese 1 pkg sliced pepperoni Cut each pita in half and spoon spaghetti sauce into pocket spreading it evenly. Add cheese, pepperoni, and any other toppings (olives, mushrooms, etc.). Wrap in aluminum foil and place in coals. Cook for one or two minutes, flip, and cook another minute or two.

Peanut Butter Balls - contributed by Perry Lopez, Tr 199, Crossroads of America Council

This is a delicious, very high calorie, relatively healthy, entirely "wing-it" backpacking recipe for lunch. Start out with peanut butter (crunchy). The amount you use will roughly be the amount of balls you end up with. Try 2 cups. Add honey to the peanut butter (just stir it in) until it tastes sweet enough. Then add milk powder (maybe a cup) for protein, and butter (maybe 1/4 cup or ½ stick- softened) for calories, and stir the whole thing up. Add whatever you want in nuts and raisins. Try sunflower seeds, soy nuts, peanuts, walnuts, raisins. Stir in enough quick oats (regular oats are too big) to make it a thick enough consistency so that it will make a reasonable firm glob. Then roll the ball in oats to make it less sticky to handle.

Chewy Fudge No-Bake Cookies — NOLS cookbook

1 c. brown sugar 5 Tbsp. Margarine ¼ c. cocoa mix 3 Tbsp. Powdered milk 1 ½ c. oatmeal ¼ c. nuts ½ tsp. Vanilla 3 Tbsp. Water Mix ingredients up to oatmeal in a pan. Bring to a boil. Reduce heat and boil 3 minutes. Stir constantly to prevent scorching. Remove from heat and stir in oatmeal and remaining ingredients. Drop by spoonfuls onto a flat surface such as pan lids, Frisbees, or cutting mat. Let sit about 10min to set. This is good in the fall, winter, and spring.

Apple Crisp

3-4 dehydrated apples water margarine biscuit mix sugar Rehydrate apples till soft, add margarine and sugar to create glaze. Top with biscuit mix, but do not stir, sprinkle with sugar and dab with margarine, cover and bake on stove.

Pina Colada Pie — contributed by Yeti, Erie Shores Council

I mix it to use a whole package of pudding, the extra calories does not hurt on the trail either. First, at home cut up dehydrated pineapple (I cheat and buy it at store) into small pieces until you have a heaping 1/2 cup, then put into small plastic baggie. In another plastic baggie put 2/3 cup of powdered milk. You need one package of instant coconut pudding mix. One package of graham crackers. To make, mix the powdered milk with 2 cups of water. Then, add the pudding and mix thoroughly until smooth. Add pineapple and mix into pudding. Cover mixing container and let stand 30 minutes. I like to crunch graham crackers in my cup, and then mix some pudding up with it. This dessert works well in summer too. Will serve 20 WFAB, or make a fair amount for 5 on the trail.

Cheese Bombs — contributed by Mark Dusa, Erie Shores Council

• Jiffy biscuit/ pancake mix
• Water
• Mexican spices
• Cheese, block (cheddar/ Colby, etc)
• Prepare batter of biscuit/ pancake mix, with water and spices, so there is enough batter to dip & cover slices of cheese. Fry in a heated pan (you may grease the pan lightly before starting.

Deep-fried Rattlesnake — contributed by Britt Duncan

• 1 medium-sized rattlesnake (3-4 lbs.), cut into steaks
• 1/2 cup flour
• 1/4 cup cornmeal
• 1/4 cup cracker crumbs
• 1/2 cup milk
• 1 egg
• 1/4 teaspoon garlic powder (not garlic salt)
• 1 teaspoon salt
• Dash of pepper
• Mix dry ingredients. Whisk milk into beaten egg and use to dip snake steaks.
• Then coat them with dry ingredients. Fry, uncovered, in 400 degree oil until brown.

Dehydrator

• Dried Fruits, lots of options—try different levels of doneness
• Apples, slices peeled or unpeeled, dredge in cinnamon and sugar or lemon juice
• Kiwi
• Strawberries (can sugar them)
• Bananas (try them still pliable)
• Canned peaches
• Pineapple
• Pickles, dill or sweet
• Apple sauce to make leathers (mix with other pureed fruits or juices) (place on plastic wrap if you don’t have a special tray.

• Dried Veggies, lots of options—you may choose to steam them first before dehydrating to cook faster
• Carrots
• Peppers
• Onions
• Squash
• Potatoes
• Refried beans

Other things you can try on the trays

• Ground beef, cooked with fat dried off
• Cooked chicken or canned chicken
• Tuna
• Sardines
• Tuna noodle casserole, previously cooked
• Beef stroganoff
• Salsa (dry like a fruit leather)
• Pizza or pasta sauce, w/ or w/o meat