Select a medium sized tomato, cut off stem and scoop out seeds and pulp being careful not to break skin. Sprinkle with salt and pepper or any favourite herb. Break an egg into the tomorrow. Place tomato in a foil tart tin (or do a whole patrol in a muffin tin). Bake slowly in a reflector oven. When egg is poached to desired doneness serve and eat with toast or bread.
Notes: A small amount of water will prevent the tomato from sticking to tart tin.
Two make Walking Tacos you will need 1 personal sized bag of corn chips or nachos per person and the following per patrol (6 people)
- 1 pound of ground beef or chicken
- 1 package of taco seasoning
- Can of black beans or kidney beans (two cans if you have a lot of vegetarians)
- 1 can of Mexican seasoned tomatoes (or regular canned tomatoes and some chilli powder)
- Taco toppings: tomatoes, green onions, sour cream, grated cheese etc.
In one pan brown the ground meat and add 1/4 cup of water and the taco seasoning. In another pan, warm the beans and tomatoes together. Just before serving, cut open the chips down the side of the bag.
Each girl can customize her tacos to suit her tastes. They are eaten right out of the bag so this can be an easy meal if you need a quick clean up.
Cook oatmeal or steal cut oats over a fire or camp stove. Serve with milk and one or more of the following: Brown sugar, raisins, nuts, applesauce and cinnamon, canned fruit etc.
Notes: This is great with a large group as each girl can make her cereal her own. If you are cooking a large pot of oatmeal uses a slower cooking oatmeal to prevent mush.
Think about your hot dog in thirds. At each end, cut the hot dog lengthwise about a third of the way along the length. Rotate the hot dog 90 degrees then slice lenghtwise at each end. You should have four legs of hot dog at each end and the center should be in tact. Insert a toasting stick though the center part and roast your hot dog over open coals. The legs will curl as they cook.
Notes: You can serve these with ketchup and mustard but that will get messy 🙂 These go well with corn on the cob.
Beat together eggs and milk or water. Dip bread in mixture and fry on a greased pan until brown. Serve with syrup, or jam and either bacon or sausage.
Notes: For fancier french toast you can make a sandwich with either bananas, peanut butter or ham and cheese and then dip that in the eggs. This also makes a great lunch.
Create a sandwich with cheese and meat if desired. For example, ham and cheese or pepperoni, tomato and mozzarella. It can be between slices of bread or in a pita pocket. Wrap the sandwich in foil (you may want to spray the foil with a little oil first). Place the sandwich in a empty one liter milk container. Once you are ready to eat, place the milk container in an unlit campfire pit and light the top edge. Once the milk container has completely burned down the sandwich will be hot.
Notes: This is great if you are going on a hike for lunch at camp. But you will need a fire pit (or other safe cooking surface) where you are stopping for lunch.
In a ziploc bag, crack 2 eggs and 2 tbsp milk or water. Seal bag and squish until beaten together. Add 2-4 tbsp of omelette fillings like shredded cheddar cheese, ham, green pepper pieces, mushrooms etc. Season with salt and pepper. Close securely. Place in a large pot of boiling water. It will cooking in less then 5 minutes. Squeeze bag gently with tongs as it cooks to evenly distributes the uncooked egg. When done, remove from water with tongs, shake the water off and empty contents onto a plate.
Notes: You can uses wooden clothes pins to pin the bags to a spoon laid over the pot if you want to keep the bags upright. I was at a training where were discussed concerns about cooking in plastic. One of the other Guiders was a food scientist and said she’d recommend using freezer bags to minimize risk.