Anything you would like to add to scrambled eggs
Plastic freezer bags
Pot of boiling water
1) Crack your eggs into the plastic bag.
2) Add all ingrediants except cheese that you want in your scrambled eggs and salt and pepper.
3) Seal the bag, and drop it in boiling water.
4) While it's boiling, take tortillas out of the bag, wrap in tinfoil.
5) Add an ice cube or some water, and then set near (but not on) coals.
6) Once bag floats, it's done - dump onto warmed tortilla, add cheese, roll up, and you're eating.
1 dozen eggs
1 lb Jimmy Dean sausage
Packet of flour tottillas
Large frying pan
Something to scramble eggs in
1) Cook sausage in frying pan and breaking into hamburger size pieces.
2) Drain off excess fat, leave sausage in pan.
3) Crack eggs into bowl and beat. Add eggs to sausage in pan, and cook, stirring often.
4) When done, spoon onto tortilla shells and enjoy.
6 boys with 2 each
1-2 Strips of Bacon
1-2 Handfulls Frozen Hash Browns
Lunch Sized Paper Bag
Hot Campfire Coals
1) Open paper bag and place bacon strips on bottom.
2) Toss in potatoes.
3) Break in egg(s).
4) Close by folding down top of paper bag at least three times but leaving 3"-4" of air space above the food.
5) Insert pointed stick only through the top folded part of the bag.
6) Prop with rocks, or hold bag on the stick about 4"-5" over the hot coals for about 8-10 minutes (careful not to touch the coals or hold over flames or you'll set your breakfast on fire.)
7) When you can't stand the delicious aroma anymore and your nose is making your tummy SCREAM.....
8) Remove from heat and pull out the stick with an oven mitt.
9) Open the bag and fold down the paper. Eat right out of the brown bag.
10) Throw your "dishes" in the fire (but don't forget to save the forks.)
1/4 lb. - lean beef per Scout (Beef stew meat, hamburger, etc.)
1 - medium-large potato per Scout (chopped to bite size)
1 - chopped large onion (yellow, Spanish, white, red - you choose)
1-2 - chopped carrots per Scout
1-2 - chopped celery stalks per Scout
1 - packet of Onion soup mix or beef stew mix
4-6 strips of bacon cut up or a few Table Spoon's of any cooking oil Various spices to taste (Season salt, salt, celery salt, pepper, paprika, bay leave, etc. - you decide)
Dutch oven or Large mess kit pot
1.) Heat pot or Dutch oven.
2.) Add bacon and cook until done. Leave the bacon in the pan. This is now the oil needed to brown the beef and keep everything from sticking (Alternately use a few Table Spoon's of any cooking oil).
3.) Add beef and cook until brown on all sides.
4.) Add about a 1/4 of the potatoes and briefly brown. (Why are we only cooking a 1/4 of the potatoes now you ask? The potatoes contain starches that will help naturally thicken the sauce).
5.) Add packet of onion soup mix or beef stew mix and just enough water to cover ingredients.
6.) Cover and boil (simmer if possible) for 30 minutes.
7.) Check flavor and season as required.
8.) Add remaining ingredients and a cup of water.
9.) Cover and boil (simmer if possible) for 30 minutes.
10.) Remove cover and check consistency. If it is watery leave cover off and boil for another 15 minutes or add a little flour or Bisquick to thicken the sauce. If you don't have any flour throw a slice of bread in and stir.
Plain flour } could use self-raising but I find this works better Baking powder }
Tomato Sauce (type sold in Jars for pasta) - or make your own if you want!
Any other pizza toppings you fancy
Bowl for mixing
Frying pan (non-stick)
a saucepan lid that fits it
Something to roll out dough (e.g. glass bottle, jam jar)
1) Put around 4-6 oz plain flour in a bowl; add 1 teaspoon baking powder & mix.
2) Make up a mug of 1/2 milk 1/2 water. Add half the liquid to the flour and mix, add more liquid until you have fairly soft dough - chuck in more handfuls of flour if it's too sticky - this is not an exact science! :-)
3) Divide the dough in 1/2, sprinkle a bit of flour out on table/board and roll out dough to around 1cm thickness. Alternatively pat the dough flat with your hands.
4) Put in the dough in a dry frying pan (no oil), plonk lid on top and leave to cook for ~10 mins until the underside is brown & looking crispy.
5) Flip over the pizza base and put tomato sauce/ cheese/toppings on the cooked side, put lid back on for another ~ 10 mins or so till dough is cooked and cheese is melted.
Anything that takes your fancy.
Chopped Meat of Choice
Small Amount of Stock
Double Layered Foil Bag
1) Make a double layered foil bag and add to it chopped onions, carrotts, turnip, parsnip (and whatever else takes your fancy).
2) Also add chopped meat of your choice - we usually use beef or chicken.
3) Add a small amount of stock to the bag before folding it to seal it and place it in the embers for around 20 minutes.
4) If the bag is folded suitably, the stock should be held in and the end result will be a nice stew.
1 750g slab of Gammon
1 tin pineapple chunks
chopped into approx 1 inch pieces 2 onions
finely chopped 3 cloves of garlic
finely chopped/crushed 4 carrots
chopped into thin circles 2 OXO cubes (we used veg. ones, but any sort will do)
4 teaspoons mixed herbs
tsp mixed spic seasoning
1 tin chopped tomatoes
1) Chop the gammon into small pieces (about ½ inch), fry until cooked. We fried it in a frying pan so that I could easily inspect it to confirm that it was cooked right through! You may need to cook it in 3 or 4 batches.
2) Pour the can of chopped tomatoes into a dixie and add the pineapple chunks (including the juice), herbs and carrots.
3) Crumble in the OXO cubes and sprinkle in the mixed spice.
4) Put on a medium heat/over the fire so that it is simmering nicely.
5) Add the gammon once that is cooked.
6) Fry the onions & garlic until soft, add to the dixie.
7) Chop the potatoes, and add to the dixie.
8) Don't add them until 10 minutes before you stop cooking (so they don't get too soft).
9) Cook the whole lot for 20-40 minutes.
10) Serve with crusy bread/french stick.
1 tbsp Olive Oil
1 Large onion (sliced)
1 100g pack of Chorizo Sausage (chopped)
1 kg chicken (cut into bite-sized strips)
3 tsp turmeric
2 cloves garlic (chopped)
1.66 litres stock made with vegetable or Italian OXO
500g Paella or risotto rice
300g peas (fresh or frozen)
Any other bits of soft veg you fancy (like chopped mushroom, tomato etc)
Large Frying Pan
1) Heat the olive oil in a large frying pan. Add the onion and garlic and soften for 5 mins without browning.
2) Add the chorizo and start to fry for a minute or so.
3) Add the chicken and fry until lightly browned on all sides.
4) Add the rice and the turmeric and stir all together until the rice is well coated. (at this point it will look pretty awful. Never fear!)
5) Pour in the stock and bring to the boil (keep stirring to prevent sticking).
6) When it is boiling add the peas and whatever other bits of veg you are using. Give it all a good stir then cover the pan and turn it down to a gentle simmer.
7) Simmer for 20 minutes or so, stirring occasionally to prevent it sticking.
8) Check one bit of chicken to be absolutely certain that it is cooked right through.
8 Good quality pork sausages, snipped/sliced into bite size pieces (about 6 pieces per sausage)
Tbsp olive oil
1 onion, chopped
2 cloves of garlic, chopped
1 red pepper, chopped
handful chestnut mushrooms, sliced
4 sundried tomatoes
Small glass red wine
jar of passata
1 Tsp sugar
1/2 tsp paprika
handful chopped basil
1) Gently fry the sausage in a large pan (a wok is good) in the olive oil until cooked through and golden brown.
2) Remove sausage and keep to one side. Now, in the same pan fry the onions and garlic untill softened. After 5 mins or so add the peppers, mushrooms and sundried tomatoes, cook for a further few mins then return the sausages to the pan.
3) Turn the heat up high, add the red wine and cook for a few mins to reduce slightly.
4) Add the passata, sugar, basil and paprika and simmer for half an hour. (or as long as you want really the longer its left the better the taste its amazing reheated the next day!)
5) Season to taste if liked and serve with fluffy rice, crusty bread or with pasta. Try with any other veg in you like.
675g potatoes, peeled and cubed
30ml vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
1 bay leaf
2 tsp dried thyme
1 cooking apple, cored and cubed
450g carrots, sliced
1 packet veggie sausages
275g chopped, tinned tomatoes
300ml vegetable stock
1 tbsp tomato puree
salt and pepper to taste
1) Put the potatoes into a pan of water and boil for 5 minutes (they need to be part-cooked only and still quite firm). Keep on one side.
2) Heat the oil in a large pan and fry the onion for 2 minutes. Add the garlic, bay leaf and thyme and fry for a further 2 minutes.
3) Add the apple, carrots and sausages and fry gently until the sausages are cooked.
4) Add the tomatoes, stock, tomato puree and potatoes. Bring to the boil and then simmer for about 15 minutes until the vegetables are cooked. Remember to remove the bay leaf before serving.
5) Season with salt and pepper and serve with crusty bread.
8 cups Granny Smith apples; thinly sliced 2 cups flour
1 cup dried currants or raisins
1 cup of sugar
1 tsp. Cinnamon
1 cup coarsley chopped 1/4 pecans: divded
2 cups of flour
2 cups of sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs; well beaten
1 cup of evaporated milk
1/2 cup of butter; melted
1) Place apples in a buttered 12" Dutch oven.
2) Sprinkle raisins over the apples.
3) In a separate bowl combine sugar, cinnamon, and 1 cup of the pecans; stir to mix.
4) Spinkle over top of apples.
1) In a large bowl sift together the flour, sugar, baking powder and salt.
2) In a separate bowl mix together eggs, evaporated milk and melted butter.
3) Add liquid ingredients to dry all at once and mix until smooth.
4) Pour batter over apples then sprinkle with remaining pecans.
Cover and bake for 45 to 60 minutes using 8-10 briquettes bottom and 14-16 briquettes top until topping is golden brown.
Serve with Icecream
1 ½ loaves of white bread
2 jars of lemon curd
800ml/1 ½ pints of full fat milk
100g caster sugar
1) Grease the grundy tin with butter.
2) Using all the bread make lightly buttered lemon curd sandwiches. Cut them into triangles (quarters) and put them into the grundy tin pointing upwards.
3) Sprinkle in plenty of sultanas.
3) In a billie or bowl mix together the eggs and caster sugar.
4) In another billie bring the milk to boiling point. When this is done whisk in the eggs and sugar and simmer for a few minutes until the mixture has started to bind. Don't let it stick!
5) Pour the mixture into the grundy tin on top of the bread, try to wet as much of the bread and sultanas as possible.
6) Sprinkle on cinnamon and brown sugar to taste.
7) Place in the oven while you eat dinner for approximately 30 minutes, when custard has set and the top is golden brown, it's ready!
340g plain flour
4 teaspoons caster sugar
1 ½ pints milk
Butter/oil (to oil the pan with)
1) Mix up the batter and leave to stand. Heat a frying pan. Oil the pan lightly. Tip out any excess oil. Pour a little batter into the pan. Quickly tilt the pan so the batter spreads out.
2) Cook for 30 -45 seconds until the pancake is set and small holes have appeared. Lift the edge of the pancake; the pancake base should be brown. Shake the pan to loosen the pancake then flip it over to cook the other side.
3) Keep warm in a grundy tin.
The easiest pudding to take on an expedition are the instant mix type.
Bird Instant custard or Birds Semolina. Other makes available
Just add boiling water to the mix and stir.
Simply and filling (if you like custard or semolina)
3 tablespoons of margarine
280 grams of marshmallows
300 grams of mixed nuts and raisins
52 grams of corn flakes or rice crispy (or use any tyre of cereal you have and like)
240 grams Muesli
Grease Proof Paper
1) In a large pan, melt the margarine and slowly add the marshmallows.
2) Heat very gently until the mixture is completely melted.
3) Stir in the nuts and raisins, cereal and muesli and mix all the ingredients together.
4) Pour the mixture on to a 35 x 25 cm sheet of grease proof paper,spread the mixture evenly.
5) Allow to stand for 15 minutes and cut into bars. Wrap each bar individually. The bars are best eaten within four days.
Makes 12 bars Preparation time 10 minutes
100g of icing sugar
225g of crunchy peanut butter
225g dark or milk chocolate chips
115g Powdered milk
2 tablespoons of water
1) Mix all the ingredients together in a large bowl and shape into 15 bite-sized balls.
2) Allow to stand for 15 minutes (also roll them in more icing sugar)
Good for a quick energy fix,
110 grams of dried apricots or any other dried fruit
75 grams of shredded coconut
2 tablespoons of icing sugar
120ml condensed milk
1) In a large bowl, mix the fruit and coconut together.
2) Pour in the milk and mix well.
3) Shape into about 16 balls and roll fruit balls in the icing sugar to coat.
4) Pack them into a air tight food bag.
2 level tablespoons of powdered milk
8 fl oz of water
1) Pour all ingredients into the bowl and stir.
Add 3 level tablespoons of porridge oats, 2 level tablespoons of powder milk add sugar to taste and put it in a food bag and seal top.
3 level Tablespoons of Porridge Oats
2 level Tablespoons of Powder milk
8 fl oz of water
1) At camp pour the oats and milk powder into a tin, add 8 fl oz of water and heat.
2) Keep stirring until warm thoroughly
Add Hot Chocolate powder to give a taste
Add dried fruit for a slightly healthier option!
Cut an orange in half. Scoop out the flesh inside and eat it – be careful not to cut through the skin!
Now crack an egg into the skin and place on the embers of the fire until the egg is cooked.
Cut the onion in half after removing the outer skin. Remove internal contents except for the remaining
three outer layers. Break egg into shell and place on embers. When cooked eat the onion container
as well as its contents after removing the outer scorched layer.
Cut the top off a potato of and scoop a hole in the middle. Crack the egg into the hole, put the top back in place and secure with small wooden pegs. Bake until the potato is cooked.
Crack egg and put in shell of clay about 1/2 inch thick, bake in red embers. To make spud-eggs, cut potato across short axis, hollow out both halves, break egg into it, replace top and spike in place with sharpened match stick, bake in embers for about 15 minutes.
Perhaps the easiest to cook backwoods. Wrap potato in tin foil or place directly into the embers of the fire. When it is cooked , after about 25 - 30 mins slice open the skin and place a piece of cheese or butter on top.
You can cook mince meat inside all sorts of vegetable containers: orange peels, hollowed-out potatoes, onions, gem squash, butternut, or even cabbage leaves.
Use a green stick to spear slices of bacon, mushrooms, sausage, carrot, tomato, peppers, and pieces of pork. Support the skewer over glowing embers turning occasionally. Eat when the meat is crisp and golden brown.
Alternate thin slices of apple, bacon, potato, spiked on a thin green stick and roasted slowly over
hardwoods. (Potato generally takes longest to cook).
Cut any type of meat into cubes, place onto a long peeled green stick add onion, mushrooms, pepper, pineapple etc. to taste, cook till ready turning frequently Use the same method as above using fruits add a syrup sauce before eating
Lay sliced onion on a cabbage leaf, add a sausage or two and place more onions on top. Wrap up the cabbage leaf tightly and secure with a number of small green sticks. Place in embers for about 7 to 10 minutes, turning occasionally.
Place three layers of cabbage leaves directly onto the hot embers and put the burgers or mince patties on top of them. After approx. 10 minutes, turn the meat over, putting it onto three new cabbage leaves.
Repeat this process until the meat is cooked. Note: Cabbage leaves can replace foil in most instances when using backwoods cooking recipes.
It is important that at no time should rhubarb leaves be used, as they contain a highly poisonous resin.
Cut a slit length ways in the banana and insert some pieces of chocolate. Wrap the whole lot in foil and place in the embers. Eat once the chocolate melts.
Roast a marshmallow on a green stick. When done, make a sandwich of the marshmallow and two chocolate digestive biscuits
Peel the bark off a green stick and slide your sausage along it. if you want you can wrap a slice of streaky bacon round it and if you wish you can cook the sausage first then wrap the twist dough round it to create a sausage roll!
Melt 2 oz of butter, add 2 tablespoons of syrup a pound of brown sugar, boil quickly for 15 minutes,
stirring occasionally,. See if it's ready by dropping a few drops in cold water. When crisp pour out into
a heavily buttered tin break when firm.
Core the apple, fillings can be added, marshmallow, sugar, fruit, cherries, smarties (M & M’s) , syrup to name a few. Seal in foil place on the ash for about 10 -15 minutes.
Cook a slice of bacon then wrap it round a square of cheese return to the heat until cheese is soft.
Cut a sausage long ways, but not all the way through add cheese to the split then wrap in a slice of
bacon hold together using tooth picks then cook for about 10 minutes.
Place your gutted fish in newspapers (about 5 layers) really wet the paper through at this point then place on the hot embers. Turn the package every 2 - 3 minutes and continue to wet down the newspaper through out. The fish will take about 15 minutes to do using this method. For an even
more natural method you can use cabbage leaves instead of the newspaper.
Butter the bread place the buttered side of the bread to the outside add a filling of your choice, wrap in foil place on ash turn once after about a minute.
Mix flour, water and a pinch of salt together to form a thick dough, adding raisins and sultanas if you like. Make a snake-like roll of the dough and twist this snake like fashion on a thick green stick. Support it over glowing embers turning occasionally until the outside turns golden brown.
Make a dough of self raising flour and water until it is putty like cut into strips. Wrap round a green stick and bake eat with jam or honey. Variations to this is wrap around a half cooked sausage then bake to give a sausage roll.
Prepare a batter of 1 pint of milk 1 egg, 2 oz of castor sugar and 4 oz of self raising flour mix well and allow to stand for an hour, grease lightly a heavy frying pan drop enough batter to make a 3 inch scone turn when the underside is brown, butter add jam to taste. (This is enough for about 20 scones)
Hash brown potatoes
Salt, pepper and spices to taste
Place potatoes, scrambled egg (doesn't need to be cooked) sausage patty and spices in foil. Wrap
securely. Place on coals for 15 minutes.
Try a pizza pocket dinner, made with those packages of 'flat' dough. You take the flat dough, and fill the centre with pizza sauce, pepperoni, cheese, with optional mushroom, olives etc. Fold it over to enclose the 'goodies' and wrap in 2 layers of foil. 'BAKE' 10 minutes on each side, and you might
have a pizza pocket.