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.
Slice hot dogs lengthwise. Place a piece of cheese in slit. Twist a strip of bacon around the hot dog and cheese. Wrap in foil. Bake for 10 minutes on top of a tin can stove or over coals. Serve in a hot dog bun.
This hot breakfast can be made in a frying pan or a tin can stove. Place a piece of bacon in a “v” shape and fry. Cut a 2″ pice out of the center of a slice of bread. Place bread on top of bacon. Break egg into the centre hole of the bread and cook. Turn to cook the other side.
Notes: if you are using turkey or veggie bacon you will need to add some extra fat.
- Tomato soup
- refrigerated biscuit dough
Heat tomato soup to the boiling point. Cut each biscuit in four pieces and flatten it. Wrap a cube of cheese in each piece of dough. Drop biscuits into boiling soup and simmer uncovered for 10 min or until dough is cooked
Notes: You can use country biscuits or crescent rolls. You may want to encourage the girls to cut the biscuit dumplings with their knife before eating.
Prepare a package of complete muffin mix following the package directions. Add the muffin batter to a lightly grease a skillet over a camp stove. Continually sir mixture with a fork over moderate heat. Batter will be the consistency of scrambled eggs when done. Tastes better then it looks!
Notes: If you are cooking this over hiking stoves you may need to cook it in several batches or have each girl make her own.
Another Guiding year has come to an end. I will be taking the summer off of blogging to recharge. However, I came across a collection of camp recipes that I wanted to preserve so I have them scheduled to be posted over the summer. Enjoy your summer!