Recipes

 

Backpacking Food Items

Good Eating Recipes

The following are good Recipe ideas which have come from various sources.  Try them out and see if they work for you.  If you have a Camp Recipe which you've tried and you like, submit it to a Scoutmaster for inclusion here.

Lemon Pepper Penne with Mushrooms

½ cup Parmesan Cheese

1 Garlic Clove

¼ Cup Mushrooms

2 Teaspoons Olive Oil

1 Lemon

½ Teaspoon Pepper

16 Ounces Penne Pasta

Boil 4 cups water. Add Penne. Slice lemon and mushrooms, dice garlic. Drain pasta; return to pot. Add oil, garlic, pepper, mushrooms, lemon, parmesan Sauté.

Point Reyes Pancakes

1 Banana

1 Cup Pancake Mix

½ Cup Milk, From Powder

¼ Cup Trail Mix

1 Tablespoon Olive Oil

Peel and slice banana. Add oil to pan and heat. Stir mil, pancake mix and trail mix in a medium-size pot until blended. Pour large spoonfuls of batter onto frying pan. Flip cakes when edges are dry. Cook until golden. Top with banana.

Never Summer Oatmeal

1 Package Instant Oatmeal

1 Handful Craisins

1 Banana, quartered and sliced

½ Snickers bar (optional)

Heat water and add to instant oatmeal. Throw in banana pieces, Craisins, and hunks of snickers. Stir, serve.

Paprika Pasta

8 Ounces Spinach

16 ounces Penne Pasta

1 Clove Garlic, Chopped

1 Cup Pitted Kalamata Olives, Chopped

3 Ounces Feta Cheese, crumbled (about ½ cup)

Boil water. Add the greens and cook until tender. Spoon out and place in a bowl. Return the water to a boil. Add the pasta: cook until done. Drain water, stir in greens, olives, garlic and feta.

Grand Grits

2 Packets Instant Grits

1/3 Cup Nonfat Powdered Milk

2 Ounces Pepper Jack Cheese (cubed)

1 Handful of Bacon Bits

Stir instant grits and powdered milk into one cup of water and boil. Remove from heat, then top with cheese and bacon bits.

Big Moose Couscous

1 Package Couscous

½ Cup Sun-Dried Tomatoes

½ Cup Dried Mushrooms

1 Teaspoon Garlic Salt

1 Teaspoon Oregano

Boil two cups water. Add all ingredients to pot and let sit, covered, for 10 minutes. Serve

Great Slide Salmon Pasta

8 Ounces Rotini

3 Ounces Pink Salmon

1 Small Carrot

¼ Cup Olive Oil

1 Small Cucumber, peeled

1 Ounce Soy Sauce (or 4 packets)

1 Teaspoon Pepper

Boil four cups water. Sliver carrot and chop salmon, cucumber and pepper. Add pasta to water. A minute before it’s done, add carrot. Drain, add rest of ingredients, toss, and eat.

Cranberry Lake Tabbouleh

5 Ounces Tabbouleh

¼ Cup Sliced Almonds

¼ Cup Dried Cranberries

¼ Teaspoon Salt

Put all ingredients in a pot with one cup water. Cover and boil. Remove from stove. Let sit for 10 to 15 minutes. Serve.

Cold Mountain Couscous

16-Ounce Pouch Tuna

½ Cup Instant Couscous

1 Teaspoon Olive Oil

1 Small Zucchini

¼ Cup Pine Nuts

¼ Teaspoon Salt

1 Teaspoon Fresh Basil

Chop zucchini and sauté in bottom of pot along with chicken and pine nuts. Set aside in bowl. Bring 2/3 cup water, salt and olive oil to a boil. Stir in couscous. Dump in chicken mixture. Cover and let sit for five minutes. Top with diced basil. Serve.

Art Loeb’s Griddle Biscuits

1 Cup Bisquick

½ Cup Milk

¼ Cup Craisins

½ Stick Butter

¼ Cup Honey

Stir milk (water works too) into Bisquick. Add Craisins. Beat for 30 seconds. Melt butter in pan or bottom of pot. Drop spoonfuls of mix onto hot surface. Flip when bubbles rise to the surface. Drizzle with honey. Eat.

Wenatchee Salmon Pesto

8 Ounces Fettuccine

7 Ounces Pink Salmon

2 Ounces Pesto

1 Clove Garlic, Minced

3 Ounces Pine Nuts

Boil water and cook pasta until al dente. Drain. Add pesto, garlic, pine nuts, salmon, salt pepper, and olive to pasta. Stir and enjoy.

Volcanic Breakfast Burrito

1 Large Tortilla

1 Cup Egg Beaters

1/3 Cup Instant Hash Browns

3 Strips Precooked Bacon

2 Ounces Cheese

½ Teaspoon Chili Powder

Put hash browns in a bowl, add one cup boiling water, and let sit for five minutes. Oil pan and fry hash browns until golden. Stir in Egg Beaters. Fry. Sprinkle chili powder, and add bacon. Scoop into tortilla, add cheese.

Cheesy Grits

¾ Cup Instant Grits

1 Cup Water

1 Ounce Cheddar Cheese

Pinch of Salt and Pepper

Boil water. Take off heat, add instant cooking grits and diced cheese. Stir well and cover. Let  sit for 3 minutes. Salt and pepper to taste.

Bigfoot Jerky Potatoes

2/3 Cup Instant Potato Flakes

1 Ounce of Jerky

1 Cup Dehydrated Milk

¼ Tablespoon Garlic Powder

Pinch of Salt and Pepper

2 Tablespoons Olive Oil

1 Cup Water

Cut jerky into small pieces. Bring water to boil. Add dehydrated ingredients, take off heat and cover for 6 minutes, stirring occasionally. Add olive oil and serve.

Gold Valley Pasta

3 Ounces Angel Hair Pasta

1 Cup Broccoli

1 Pack Powdered Cheese

Pinch of Salt, Pepper, and Garlic Powder

Boil three cups water. Place pasta and broccoli into zip-top bag. Add water and let sit for 10 minutes. Pour excess water back into pot to brew tea. Add powdered cheese and mix it thoroughly. Add salt, pepper and garlic powder to taste.

Badwater Tuna Sandwich

1 Pouch Tuna

1 Pack Precooked bacon

1 Pita

1 Packet Mayonnaise or Salad Dressing

1 Stalk Celery

Spread mayo or salad dressing inside pita. Fill with tuna, bacon strips and diced celery. Dig in.

Prairie Pesto

4 Ounces Spaghetti Noodles

½ Cup Mushrooms

2 Tablespoons Olive Oil

¼ Teaspoon Garlic Powder

2 Tablespoons Dried Basil

¼ Cup Grated Parmesan Cheese

Cook spaghetti in boiling water, then drain (water is scarce; set aside for tea.) Stir in olive oil and all remaining ingredients. Mix well and eat.

Badlands Curry

1 Boil-in-Bag Rice

1 Cup Bison Jerky, Shredded

½ Cup Cashews, Chopped

3 Tablespoons Curry Powder

1 Teaspoon Coarse salt

½ Cup Dry Milk

3 Ounces Pepper Jack Cheese

Cook rice as directed. As water boils, add jerky. Dice cheese. When rice is done, remove from bag and drain all but ½ cup of water. Stir in curry, salt, and dry milk. Add cashews and cheese.

Enloe’s Tuna Couscous

¾ Cup Couscous

2.6-Oz. Packet of Tuna

Pinch of Salt and Pepper

Soy Sauce to Taste

Boil 1 cup water. Add couscous, remove from heat. Let sit for five minutes, then add tuna, salt, pepper, and soy sauce.

Iron Mountain Cheese Grits

¾ Cup Instant Grits

1 Cup water

1 ½ Ounces Sharp Cheddar Cheese, Diced

Pinch Salt, Pepper

Boil water. Remove from heat. Then add the grits and diced cheddar. Stir, then cover and let sit for 3 minutes. Season to taste and enjoy.

Old Mike’s Rice

2 Cups Instant Rice

4-Ounce Can Chopped Green Chiles

5-Ounce Can Chicken

1 Chicken Bouillon Cube

4 Ounces Pepper Jack Cheese

Bring two cups of water to a boil; add rice, chiles, chicken and bouillon cube, stirring to break up cube. Cover and simmer five minutes. Finely chop cheese; Sprinkle on rice, then eat.

Peanut Butter-Chocolate chip Oatmeal

2 Packages Instant Oatmeal

(Regular or Cinnamon)

1 Handful Chocolate Chips

2 Tablespoons Peanut Butter

Heat water and add to Instant Oatmeal. Add chocolate chips and peanut butter. Stir.

Wheeler Quesadillas

8 Corn Tortillas

2 Chipotle Peppers in Adobo Sauce

4 Ounces Pepper Jack Cheese

1 Cup Salsa

2 Teaspoons Olive Oil

Finely chop cheese and chipotle pepper. Place a tortilla in lightly oiled skillet; top with a pepper, cheese, and salsa. Heat until cheese melts, then fold tortilla and flip. Toast opposite side, then eat. Repeat

Backcountry Fish Tacos

1 Green cabbage, Shredded

1 Avocado

4 Tablespoons Salsa

1 Teaspoon Garlic Powder

2 4-Ounce Pouches Albacore

6-8 Small Tortillas

Peel and mash the avocado, adding salsa to make guacamole. Shred the precooked albacore and warm in pan with olive oil. Place fish in a folded tortilla. Top with diced cabbage and guacamole.

Peach Cobbler
2 large cans of sliced peaches
1 can of ring pineapple
2 cans of cherry pie filling
1 box yellow cake mix
1/2 stick of butter
cinnamon

Line a Dutch oven with heavy duty foil.
Open the cans of peaches and pie filling and put in the Dutch oven.
Stir to mix. Sprinkle the cake mix on top. Do not stir. Slice the butter and dot on top of the cake mix. Lay the pineapple rings on top.  Sprinkle with cinnamon. Cover and bake till hot and bubbly at 350 degrees (about 40 minutes).

For an added treat, serve with Cool Whip.  Makes 8-10 servings.

Mountain Man Scramble
 Submitted by: C. Coleman
 Patrol: Wolverines
 Sunday August 08, 2004
 
 2 lbs. sausage
 2 dozen eggs
 1 1/2-2 lbs. hash browns
 salt & pepper
 
 -heat cooking stoves (2)
 -find large pot and set it aside
 -cook sausage in pan until brown
 -cook scrambled-eggs in separate pan
 -cook hash browns until brown
 -add sausage, eggs, and hash browns in large pot
 -add salt and pepper for flavor
 -this recipe that is mentioned, feeds up to twelve people 

Quick n Easy - Taco Salads
  
 Submitted by:  Moose Patrol
 Tuesday July 10, 2007
 
 2 bags of Fritos
 1 large bag of shredded Cheese
 2 cans of Chili or Chili beans
 1 can of corn - optional
 1 tub of sour cream - optional
 
 
 Cook the chili and Fritos together for amount of time suggested on the box at the highest setting on your cook stove. Cook the corn in a separate smaller pot on your second burner at the same time. After both your chili and corn are finished, mix them together in the larger pot that you cooked your chili in. Finally, add your cheese and sour cream. You're ready to eat! Yum & :)s

Boy Scout Troop 333, River Hills Community Church, 104 Hamilton's Ferry Road
Lake Wylie, SC 29710