Beat eggs and milk together in a bowl. Make a ham and cheese sandwich (including mayo and mustard if desired). Dip sandwich into egg batter and cook like french toast in a skillet or with a pie iron.
- 1 tablespoon oil
- 1 onion chopped
- 1 red pepper chopped
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 can diced tomatoes
- 1 can tomato paste
- eggs (1-2 per person)
In a fry pan over a fire or propane stove cook onions and red pepper until soft. Add the spices and tomatoes and cook into a stew. Crack eggs directly into the stew so they poach in the tomatoes. (Should only take a few minutes). Optional: You can top with feta cheese.
Notes: Eat with crusty bread.
You can use a variety of different flatbread to make personal pizzas at camp depending on the size of your campers and what is available in your area. Options include English muffins, naan, pita, pre-baked pizza crust and in a pinch flour tortilla. You also have some options on how to cook them. I have done them in a box oven very successfully but they are also good in tin foil over the fire.
Chop a selection of pizza toppings. Slather to top of your flatbread with pizza sauce. Add favorite toppings and cheese. Toast until cheese is melted.
Our meeting this week was to get the girls ready for an upcoming camp.
After horseshoe our quartermaster presented options for each meal and let the girls vote on what they wanted.
We then had the girls fill out pre-camp surveys. I’ll put up a post on these next week.
Next we had the girls do skits about being Prepared at Camp and used that to discuss what should be on our kit list.
We were going to finish the evening with a campfire but we have a lot of girls who haven’t been to Guide camp before and some of them have a lot of questions. So instead we just sat in a circle and I answered as many questions as I could.
As I said in my 2015 post No S’mores Tonight,”there is nothing wrong with a s’more at campfire”. But here are even more alternatives to s’mores if you want to expand your camping desert menu
Lemon Meringue “Pie”
Two slices of white bread with lemon pie filling and marshmallows toasted over the fire in a pie iron.
Half a pita with a pie filling such as apple, blueberry or cherry spread inside. Wrap in foil and toast over the fire. After you remove it, add wiped cream before eating.
Two 2-bite brownies with a mint patty in between. Wrap in foil and warm though on the coals.
Cut the end off an orange and scoop out the insides so that the skin is a cup. Fill the cup with prepared cake mix (or muffin mix) and cook above the fire or in a reflector oven.
Campfire Ice Cream Cones
Much like a banana boat, take an ice cream cone and fill it with your choice of marshmallows, bananas, strawberries and/or chocolate chips. Wrap in foil and cook over the coals.
or if you can’t build a fire you could try…
Individual Chocolate Fondue
Make a mini tin can stove out of a soup can by cutting off both the top and the bottom and cutting some air holes in the sides. Place a tea light candle under the can and a foil tart tin over the top of the can. Then melt some chocolate chips in the tart tin. Dip piece of fruit or small cookies in the chocolate.
I do not have fond memories of tin foil dinners from when I was a girl. When we made them when I was a Guide the chicken was either so raw I’m surprised we didn’t all come down with food poisoning or the whole meal was so burnt that everything tasted like tin foil. I recently returned to the idea of foil dinners but now I use pre-cooked protein for much better results.
- pre-cooked protein such as chicken breast, sausage or vegetarian patty
- white and/or sweet potatoes
- vegetables such as corn, carrots, zucchini, onions, celery etc.
- butter or vegetable oil
- heavy duty tin foil
- Clean and chop the potatoes and vegetables. You want to make sure all the pieces are a pretty consistent size and not too thick or large.
- Mean while, build a fire and form a bed of hot coals
- Give each girl a piece of foil and let her build her own dinner. This way everyone ends up with what they like.
- Wrap the dinner like a package with the shinny side of the foil on the inside.
- Wrap in a second layer of foil to ensure all the good stuff stays inside the package
- Lay on coals to cook, turning occasionally.
- Cook for approximately 20 min, open and enjoy
A tin can stove is a simple portable stove that can be used to cook over a buddy burner, charcoal or commercial solid fuel.
To make one you will need:
- a large can such as an apple juice can or a large metal coffee can
- a bottle opener
- tin snips
- can opener
- If both ends of the can are closed, use a can opener to open one end all the way. This step may not be needed with a coffee tin
- Wash the can out (be careful of the sharp edges)
- Flip the can over so the unopened side is now the top. Use the bottle opener to create a ring of air holes near the top.
- Use the tin snips to cut a large square opening from the bottom to let in even more air.
Tip: if you are using a coffee can or something similar that had a plastic lid that fits the can, save this lid. It can be placed over the open end during transport so the cut corners of the large air hole doesn’t cut or catch on anything.
Once you have your stove made you can use it for all sorts of camp recipes. Perhaps the easiest is to toast things like grilled cheese sandwiches, quesadilla or pizza pitas over them.