Summer Camp Menu 2011

  • Troop 94 2011 Summer Camp Great Sand Dunes National Park, Menu


    Breakfast Lunch Supper C. B.
    Saturday 25th On own Sandwiches Beef Stroganoff Ice Cream from campground
    chips, etc
     
    Sunday 26th Breakfast Stew Asian Chicken Baked Fruit
    Burritos
     
    Monday 27th Pancakes (3/person) Hot Dogs (2/person) Tator Tot Casserole Nuts, Cookies, etc
    Bacon (2 slices/person) BBQ beans
     
    Tuesday 28th Link Sausage, Eggs, Hash Browns Taco Soup Turkey Tetrazzini 3 Cobblers
     
    Wednesday 29th Oatmeal Whitewater Italian Chicken/Sausage Smores
    Cereal
     
    Thursday 30th PECS Chicken Soup Sheppard’s Pie Ice Cream
     
    Friday 1st Oatmeal McDonalds @ Raton home
    Donuts
    Cereal

    Taco Soup

     

    1 lb ground beef

    1 package taco seasoning

    1-15oz can stewed tomatoes

    1 can corn (don’t drain)

    ¼ cup dried onions

    1-16oz tomato sauce

    1-4 oz diced green chilies

    1-10oz Rotel tomatoes

    1-27oz pinto beans

    1 packet of ranch dressing mix

     

    1. Brown the ground beef.
    2. Drain the grease from the beef.
    3. Add the corn.
    4. Add 2 cans of water (use corn can)
    5. Add all the other ingredients and mix well.
    6. Cook until boiling.
    7. Serve.

     

    Serves 10.

     

    Cinnamon Bread

    (Monkey)

     
     
    4 cans of refrigerated tube biscuits
    1 cup of brown sugar
    1 stick of butter or margarine
    1 cup of sugar
    4 t. cinnamon
     
    1. Cut each biscuit into four pieces (you can do this quickly by stacking several on top of each other, cutting through them all at once, and then separating).
    2. Mix sugar and cinnamon in zip-lock bag.
    3. Add biscuit quarters and shake until all are coated well. You can do this part ahead of time if you like and have ready.
    4. Place the coated biscuit pieces in the bottom of the Dutch oven.
    5. Melt butter in lid of Dutch oven and then pour over the biscuit quarters.
    6. Put 6-8 coals underneath Dutch oven and 14-15 on top.
    7. Bake for 30 minutes.

     

     

    Icing

     

    3 cups powdered sugar

    3 tablespoons milk

     

    Stir together sugar and milk until smooth. Spoon icing into a zip-top plastic bag. Snip 1 corner of bag, and drizzle icing over warm rolls.

     

    Tater Tot Casserole

     

    2 lbs ground beef

    1 large yellow onion (or dry onions)

    7 cloves garlic minced (use minced garlic from jar. 2 tablespoons)

    Salt

    Pepper

    2 bags frozen tater tots

    4 cups Colby jack cheese, shredded

    2-10 ½ oz cans cream of mushroom soup

    1-10 ½ oz can of cream of celery soup (or onion, chicken, broccoli)

    2 tablespoons Worcestershire sauce

    1 tablespoon soy sauce

    ½ teaspoon thyme

     

    Heat a Dutch oven until oven is hot. Add ground beef, onions, and garlic to hot oven, season with salt and pepper, and fry until beef is brown and onions are translucent. Remove the ground beef and onion mixture from the oven and place in a large bowl. To the bowl add all the sauce ingredients and stir to mix.

    Layer 1 bag of tater tots in bottom of oven. Spoon one half of the ground beef sauce mixture over the tater tots. Sprinkle one half of the cheese over the sauce. Layer again with the second bag of tater tots, the rest of the remaining sauce, and the remaining cheese.

    Cover and cook 90 minutes using 12-14 briquettes bottom and 14-16 briquettes top heat rotating oven and lid every 10-15 minutes.

     

    Serves: 15

     

    Add 1-2 bags frozen vegetables to ground beef mix for variety.

     

    Wagon Master Camp Stew

     

    2-3 lb boneless chuck roast (substitute 2-3 lbs ground beef)

    ½ cup flour

    1 teaspoon salt

    1 teaspoon pepper

    ¼ cup olive oil

    1 large yellow onion (or dry onions)

    10 cloves garlic minced (or 3 tablespoons minced from jar)

    1 quart water

    2 packets brown gravy mix

    1 packet mushroom gravy mix

    2 bay leaves

    ½ teaspoon thyme

    2 tablespoons Worcestershire sauce

    ½ teaspoon paprika

    5 carrots, peeled and sliced

    4 stalks celery, sliced

    6 medium potatoes

    1 lb frozen corn (or 1 can)

    1 lb frozen peas (or 1 can)

    1 lb frozen green beans (or 1 can)

    15 oz kidney beans

     

    Trim excess fat from meat and cut into 1″ cubes. In a medium size bowl, combine flour, salt, and pepper and stir to mix. Add meat and mix until meat is well coated.

    Heat a 12″ deep Dutch oven using 24 briquettes bottom heat (can just cook on stove top). Add olive oil then meat and brown meat on all sides (if using ground beef, skip the oil). Add onion and garlic and continue cooking until onions are soft and translucent.

    Add HOT water, gravy mixes, bay leaves, thyme, sugar, Worcestershire

    sauce, and paprika. Stir to mix completely. Bring to a boil then add carrots and celery. Return to boil and let cook 15 minutes.

    Stir in remaining ingredients and bring contents to a boil. Cover Dutch oven and reduce briquettes on bottom to 12 and add 6 briquettes to the lid. Simmer for 30-45 minutes or until vegetables are soft.

    Serves: 15

     

    Chicken and Rice Casserole

     

    ½ lb bacon cut into ½ inch pieces

    2 cups long grain rice

    4 cups diced cooked chicken breast

    1 large yellow onion-diced

    1 ½ cup mushrooms

    4 cloves garlic-minced

    2-10oz cans cream of chicken soup

    2 cups water

    ½ teaspoon paprika

    ¾ teaspoon poultry seasoning

    Salt

    Pepper

    2 cups grated cheddar cheese

     

    Fry bacon in a 12″ Dutch oven using 22-24 briquettes bottom heat until crisp. Add white rice and continue cooking until rice is slightly toasted. Add chicken, onion, mushrooms, garlic, and cream of chicken soup, water, and seasonings. Stir to mix completely. Bring contents to a boil then cover and bake for 60-90 minutes using 10-12 briquettes bottom and 14-16 briquettes top heat. When rice is tender sprinkle cheese over the top then replace lid and let stand for 5 minutes until cheese is melted.

    Serves: 10

     

    (This can be cooked on the stove top. More water should be added and then cook as a thick stew.)

     

    (A bag or two of vegetables can be added to mixture)

    Turkey Tetrazzini

     

    1 pound cooked and drained spaghetti

    2 pounds chopped cooked turkey

    1 cup sour cream (optional)

    1/4 cup chopped onion (or dehydrated onion)

    1 clove garlic, minced (or garlic powder)

    2 (10.75 ounce) cans condensed cream of mushroom soup (or sub 1-can cream of celery)

    1 cup chicken broth

    1 teaspoon seasoning salt (or regular salt) to taste

    1 teaspoon pepper to taste

    3 cups shredded cheddar cheese

    1 package frozen peas (can use fresh peas)

    1 can corn

    1 package frozen carrots (can use diced fresh carrots)

    2 tablespoons butter

     

    Preheat oven to 350 degrees F (175 degrees C).  Preheat coals for Dutch oven.

    Cook spaghetti according to package directions, add salt (extra) to cooking water. Drain.

     

    In large saucepan or Dutch oven over medium heat, melt butter. Add onion and garlic, cook, stirring occasionally, 2 minutes. Add soup, broth, seasoned salt, vegetables and 1 1/2 cups of the cheese. Cook and stir until cheese melts and mixture is smooth. Add spaghetti and chicken or turkey. Mix well. Transfer to 2-quart baking dish.

     

    Bake at 350 degrees F (175 degrees C) for 30 minutes or until hot and bubbly.

    Remove foil. Sprinkle with remaining 1 1/2 cups cheese. Continue baking 2 minutes or until cheese melts. Sprinkle with parsley and bell pepper

     

     

    Serves 8

    Ground Beef Stroganoff

     

    2 pounds ground beef

    2 onions chopped (or dried onions)

    2 cans cream of mushroom soup

    2 teaspoons Worcestershire sauce

    2 garlic cloves-minced (or 1 tablespoon minced from jar)

    2-4 tablespoons butter

    1 can water or beef broth

    Pepper to taste ½-1 teaspoon.

    Salt to taste ½-1 teaspoon

    1 bag frozen vegetables

    16 oz egg noodles

    1 cup sour cream

     

    Prepare noodles per package.

    Brown the beef, discard fat, add onions and garlic (and mushrooms if using) and cook until the onions are tender. Add cream of mushroom soup, water or broth, Worcestershire sauce, vegetables, salt and pepper. Heat to boiling then reduce heat to a simmer and cook for 15 minutes

    Serve over noodles.

    (Note: if using sour cream in place of mushroom soup- Add broth, Worcestershire sauce, vegetables, salt and pepper. Heat to boiling then reduce the heat to a simmer and cook for 15 minutes. Remove from heat, fold in sour cream, let heat and serve.)

     

    Serves 8

    Sheppard’s Pie

     

    5 pounds potatoes-cubed for boiling

    3 tablespoons butter

    1 ½ cups reserved potato water or milk

    6 medium carrots-diced

    3 medium onions-diced

    4 tablespoons butter or oil

    3 pounds ground beef

    3 cups beef broth

    3 tablespoons flour

    ½ tablespoon thyme

    ½ tablespoon dried rosemary

    2 tablespoons Worcestershire sauce

    1 can green beans or peas (can use fresh or bag of frozen)

    Salt & Pepper

    Shredded cheese

     

    (Start early, have to cut and boil potatoes)

    Boil water in a large pot. Add potatoes and bring back to a boil, then reduce heat to medium to keep water at a simmer. Cook until tender about 15 minutes. When the potatoes are done remove from the heat, drain the water, reserving 1½ cups water. Mash the potatoes with 3 tablespoons butter and 1 ½ cups water or milk adding salt and pepper.

     

    Heat 4 tablespoons of butter or oil in pan over medium heat, add onions and carrot (and other fresh vegetables if used), then stir to coat. Reduce heat to medium low and cook stirring occasionally until tender.

     

    Increase heat to medium high and add ground beef. Cook until brown, then drain the fat.

    Add 3 tablespoons of flour and cook for 2-3 minutes.

    Add beef broth, Worcestershire sauce, thyme, rosemary and frozen vegetables if using. Add salt and pepper to taste.

    Cook for five minutes until sauce thickens. (Do this!)

     

    Place beef mixture in a Dutch oven, then cover with potatoes. Fluff the tops of the potatoes with a fork. Cover and cook for 25-30 minutes at 400 degrees.  Add cheese, if using, and recover and cook until the cheese has melted.

    Serves 10

     

     

    PECS Breakfast

     

    1 lb. pork sausage
    1 box or bag frozen hash browns
    12 eggs
    ¼ lb. cheddar cheese
    salt and pepper

    Grate cheese if not shredded.
    Preheat Dutch oven to 325 degrees.
    Cook sausage in Dutch Oven.
    Stir until sausage is cooked. (or heated if using precooked sausage)
    Add hash browns.
    Stir and fry until hash browns are browned.
    Remove from coals.
    Mix eggs and pour over top of potato/sausage base.
    Season with salt and pepper.
    Cover D.O. and add coals to the lid to cook the eggs from above.
    When eggs are cooked, sprinkle cheese, cover and cook for 5 minutes to melt cheese

    Serves 8

     

    Italian Chicken & Sausage

     

    Quick Method

     

    5 Chicken breast-diced + 1 lb Italian Sausage (or 2 lbs hamburger can be used)

    2-3 tablespoons butter or oil

    1 jar Ragu Roasted Garlic Sauce (Prego Roasted Garlic Parmesan or Roasted

    Garlic and Herb)

    1 jar Ragu Sweet Tomato Basil Sauce

    1 package frozen peas (peas and carrots)

    1 can corn

    1 16 oz package pasta shells ( or spaghetti)

     

    Cook pasta according to directions

    Brown chicken in butter or oil, add sauce and veggies, and cook for fifteen minutes.  Serve over pasta.

     

    Serves 8

     

    Chicken Noodle Soup

     

    2 tablespoons oil

    1 medium onion, chopped (or dried onions, re-hydrate first)

    3 garlic cloves, minced (2 tablespoons minced garlic from jar)

    2 medium carrots, cut diagonally into 1/2-inch-thick slices

    2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

    1 teaspoon thyme

    1 bay leaf

    2 quarts chicken stock

    16 ounces dried wide egg noodles

    2 cups shredded cooked chicken (or 3 chicken breasts cubed & cooked)

    1 package frozen peas (or 1 can)

    1 package frozen green beans (or 1 can)

    Salt

    Pepper

     

    Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery. Cook and stir for about 6 minutes, until the vegetables are softened but not browned (don’t burn).  Pour in the chicken stock, thyme, and bay leaf, and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.

     

    Serves 10

     

    (Summer Camp 2011 cooked without chicken, because we ran out. Tasted great even without the meat)

    Baked Fruit

     

    Fruit Halves (apple, banana, pear, peach) fresh or canned

    Brown Sugar

    Cinnamon

    Optional

    Chocolate chips

    Pecans

    Raisons

    Mini-marshmallows

    Peanut butter chips

     

    Place fruit halve(s) into foil packet. Add cinnamon and brown sugar and optional ingredients.  Fold tightly and add to edge of campfire.  Leave until insides are melted.

     

    Method 2

     

    Fresh fruit (apple, pears, peaches, bananas) cored or pitted

    Brown sugar

    Cinnamon

    Butter

     

    Place fruit in Dutch oven. Mix brown sugar and cinnamon together and fill center of fruit. Place pat of butter on top of each. Bake at 350 for 30 minutes.

     

    • We did method 2 at summer camp 2011.
    • Used canned pears & peaches, drained off heavy syrup
    • Scouts liked the pears, peaches, and bananas best.

     

     

     

    Asian Chicken

     

    8 chicken breasts- diced

    8 oz can pineapple in pineapple juice (crushed)

    1 can water chestnuts

    1 bag frozen broccoli florets (can substitute California mix)

    1 red bell pepper-sliced

    1 cup light soy sauce

    4 green onions sliced

    2 cloves garlic- minced (or 1 tablespoon minced from jar)

    1 tablespoon fresh ginger- minced (or spice jar)

    1 tablespoon oil or butter

    Pepper

    Crushed red pepper flakes (optional)

    Chicken stock (1 can chicken broth)

    3 cups long grain rice

     

    A general procedure for cooking long grain white rice is the 1-2-3 rule … 1 part uncooked long grain or medium grain rice, plus 2 parts liquid, equals 3 parts cooked rice. Bring 2 cups of *liquid to a boil in a 2-quart heavy saucepan. Stir in 1 cup of rice. Cover, reduce heat, and simmer for 20 minutes or until all the water is absorbed. Remove from heat and let steam with the lid on for 2 minutes longer

     

    Bring 6 cups water to a boil then add 3 cups long grain rice. Stir, cover, reduce heat, and simmer for 20 minutes or until all water absorbed. Remove from heat and let steam for at least 2 minutes longer. Rice can rest for up to 30 minutes longer covered.

    In a skillet add oil or butter and bell pepper and sauté for 1-2 minutes until the pepper softens. Add the onions, garlic, and ginger and sauté for 30-60 seconds.  Add soy sauce, pineapple and juice, water chestnuts, broccoli and chicken then heat to a boil, reduce heat and simmer for 15 minutes.  Add chicken stock to form more liquid if needed.  Serve over rice.

     

    Serves 8

     

     

    BBQ Beans

     

    28 oz can Pork and Beans (can substitute Bush’s baked beans)

    ¼ cup brown sugar

    ¼ cup BBQ sauce

    2 tablespoons dried onions.

     

    Mix ingredients together, heat until onion rehydrate and serve.

     

    Serves 15

     

    • Adults ate, most kids did not
    • Summer camp 2011
    • Cooked 3 times recipe for 29 boys + 12 adults.