The Boy Scout Planning Guide suggests a  Special Cooking Troop Program Feature for June 2013.  This cooking program feature offers the opportunity to explore cooking with special equipment and techniques, including Dutch oven cooking, foil packs, and camp stoves.

The plans for the Special Cooking  troop program feature can be found in  Volume 3 of Troop Program Features from BSA:

Here is a program feature for a troop that has gone beyond cooking basics. Scouts will learn how to use the Dutch oven and reflector oven and practice cooking with camp stoves, charcoal, and aluminum foil. Since good meals are so important in camp, your patrol leaders’ council will want to use this feature as soon as most Scouts have mastered the basics of cooking.

Special Cooking Programs

Younger scouts can work on their early rank requirements, including menus and cooking, fire safety, and camp stoves.  Older scouts can earn the Cooking merit badge.

The featured activity for this month is a camp banquet where Scouts can share all of the dishes they created using special cooking techniques.

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This camp spinach rice casserole can serve as a vegetarian main dish or a side dish. It is cooked in a Dutch oven.

I like to cut down on my preparation at camp by cooking the rice and chopping the onion beforehand, but you can also do that at camp if you prefer.

Dutch Oven Spinach Rice Casserole Recipe

Equipment for camp

• 12 inch Dutch Oven
• Heavy duty foil
• Bowl and spoon for mixing
• 25 charcoal briquettes
• Spoon for serving

Ingredients

• 2/3 cup uncooked rice
• 1/2 small onion
• 2 packages frozen spinach, thawed and drained (10 ounce each)
• 2 cups shredded sharp cheddar cheese
• 2/3 cup milk
• 4 beaten eggs
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

One day before the campout:

1. Cook the rice according to package directions.
2. Meanwhile chop the onion.
3. Put rice and onion in container and refrigerate.

At camp

1. Prepare your charcoal briquettes.
2. Line the Dutch oven with foil.
3. Mix together the rice, onion, spinach, cheese, milk, eggs, and seasonings.
4. Pour into Dutch oven.
5. Place 8 briquettes under the oven and 17 on the lid.
6. Bake for 45 to 50 minutes.

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On a recent campout, I made a this dump cake style Lemon Berry Dutch Oven Cobbler. This cobbler recipe is lighter than some of the other ones I make which have a lot of butter. In fact, I had diet 7Up on hand instead of regular, so I used that, making this a fairly low calorie dessert.

It got rave reviews from the other Scouters. The Dutch oven was empty pretty quickly.

Lemon Berry Dutch Oven Cobbler Recipe

Equipment

• Dutch oven
• Aluminum foil
• Charcoal – 25 briquettes
• Serving spoon

Ingredients

• 1 package frozen raspberries, thawed
• 1 package frozen blackberries, thawed
• 1 box lemon cake mix
• 1 can lemon lime soda

Directions

1. Prepare your charcoal briquettes.
2. Line the Dutch oven with foil
3. Sprinkle the berries on the bottom of the oven.
4. Dump the lemon cake mix on top of the berries.
5. Pour the soda over the cake mix. DO NOT STIR!
6. Put 8 briquettes under the oven and 17 on the lid.
7. Cook for about 30 to 40 minutes.

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To earn the Venturing Ranger award, a young man or woman must complete eight core requirements and four electives. One of the core requirements is cooking.

The cooking core requirement for the Ranger award covers different types of outdoor cooking. A young man or woman working on this requirement must learn the skills necessary to cook while enjoying outdoor adventure.

Venturing Ranger Award Core Requirement – Cooking

1. Plan a menu and purchase the food for at least six people for a two night campout with at least three meals.
2. On the campout in (a) above, cook the three meals using at least two of the following three methods of cooking: fire/coals, charcoal, stove.
3. Demonstrate and explain proper safe food handling methods for outdoor cooking.
4. Demonstrate that you can prepare backpacking-type trail food using a backpacking style stove.
5. Without using any cooking utensils, prepare a meal with the four basic food groups for three people.
6. Cook an entree, a bread, and a dessert in a Dutch oven.

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Get this apron for yourself or your favorite Scouter. It is a spoof of the Boy Scout Law. It reads:

A Scouter Is… Capable, Generous Determined Patient Dependable Trusting Hopeful Fearless Flexible Humble and Exhausted

Makes a great gift for a den leader, Cubmaster, Scoutmaster, or anyone who has supported the Scouting program.

This standard adult sized apron is available in white, khaki, or yellow, Extra long and kids styles are also available.

A Scouter Is … Apron by ScouterMom
View more Scout Aprons

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I recently received a Woodgas Camp Stove to review. This is a self contained camp stove which burns twigs, charcoal, wood pellets, etc. It has a small battery powered fan to draw air. The model I am testing is the small LE model. There is also a larger XL model.

ZM (who is 10) filled the stove with small twigs and some pine needles and lit the pine needles. He was able to get it started with one match. Once lit, we put an open pan with 3 cups of water. It was hot enough for hot cocoa (his favorite camp drink) in less than 10 minutes. He did have to replenish the twigs, but I think this is a pretty good result for a cooking fire made entirely out of tinder, especially on a cold, windy day.

Next, ZM and LC cooked a two egg omelet in a small 8 inch cast iron frying pan. This time they used larger chunks of wood and 4 charcoal briquets. The omelet cooked quickly. They did not have to refuel the fire.

The fan has two settings, low and high. You can exercise some control over the temperature by changing the setting. The only downside to the fan is that you have to move where the fan is plugged in to change the setting. I was a little concerned about the boys burning themselves while switching the fan, but in fact, the outside of the stove never got hot, at least for the short cooking sessions they did.

Bottom line – this is a great little stove. ZM and LC had a lot of fun cooking with it, and it was simple enough for a 10 and 12 year old to use without much supervision. The LE model is a perfect size for one or two people. For cooking larger dishes, check out the XL model which burns longer.

One other thing I considered is that our council requires that any youth using pressurized fuel be supervised by an adult with Toasted Chit training standing right next to them. Since this stove does not use gas, they can cook more independently, without an adult hovering over their shoulder.

You can read more at the company website at http://www.woodgas-stove.com/

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Here is an easy camp breakfast recipe for those who enjoy some eggs in the morning. I really enjoy Dutch oven recipes at camp because you can put all of your ingredients in and relax while it cooks. And relaxing and enjoying the moment is part of what really makes camping great.

Dutch Oven Breakfast Quiche

Equipment

• Dutch oven
• Bowl for mixing
• Spoon for mixing
• Charcoal – 25 briquettes
• Spoon for serving

Ingredients

• 1 lb diced ham
• 2 cups milk
• 4 eggs
• 1 cup cheddar cheese
• 1/2 cup Bisquick baking mix
• Salt and pepper to taste

Directions

1. Prepare your charcoal.
2. Sprinkle the ham on the bottom of the Dutch oven.
3. In a bowl, combine the milk, eggs, cheese, and Bisquick.
4. Pour the mixture over the ham.
5. Place 8 briquettes under the Dutch oven and 17 on top.
6. Cook until the eggs are set and cooked through, about 30 minutes.

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This is an adaptation of a Dutch oven cobbler recipe from The Scout’s Outdoor Cookbook. If I could only have one camping cookbook, it might just be this one. (Thank goodness I can have as many camping cookbooks as I want though!) I highly recommend it.

This recipe is a twist on the traditional Dutch oven cobbler. My sons like making this just because of the novelty of the ding dongs in the cobbler.  It is pretty easy to make. Most patrols with at least one experienced camp cook could do this without difficulty.

Ding Dong Cherry Cobbler

Equipment

• Dutch oven
• Bowl for mixing
• Spoon for mixing
• Can opener
• Charcoal – 25 briquettes
• Spoon for serving

Ingredients

• 2 boxes yellow cake mix
• 6 eggs
• 2/3 cup vegetable oil
• 2 1/2 cups water
• 1  can cherry pie filling
• 12 ding dongs
• 20 marshmallows

Instructions

1. Prepare the charcoal.
2. Add cake mix, eggs, oil, and water to bowl and mix together with spoon.
3. Open the can of pie filling and pour it into the bottom of the Dutch oven.
4. Cover the pie filling with half of the cake batter.
5. Arrange 6 of the ding dongs on top of the batter.
6. Pour the remaining cake batter over the ding dongs.
7. Put the other 6 ding dongs on top.
8. Add the marshmallows.
9. Arrange 8 briquettes under the Dutch oven and 17 on top.
10. Bake until the cake batter is cooked through – about 45 minutes.

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Our Boy Scout troop is planning a campout in the spring based on the Cooking merit badge. I am a counselor for this badge, so I am working with the youth campmaster to help him plan the activities.

The Cooking merit badge introduces principles of cooking that can be used both at home or in the outdoors. Scouts who earn this badge will learn about food safety, nutritional guidelines, meal planning, and methods of food preparation, and will review the variety of culinary (or cooking) careers available.

Cooking Merit Badge Requirements

1. Do the following:
1. Review with your counselor the injuries that might arise from cooking, including burns and scalds, and the proper treatment.
2. Describe how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored, transported, and properly prepared for cooking.
3. Describe the following food-related illnesses and tell what you can do to help prevent each from happening:
1. Salmonella enteritis
2. Staphylococcal enteritis
3. E. coli (Escherichia coli) enteritis
4. Botulism
5. Trichinosis
6. Hepatitis
2. Do the following:
1. Illustrate for your counselor the food pyramid that fits you. Label the following food groups in the pyramid and how much of each you should eat each day:
1. Grains
2. Vegetables
3. Fruits
4. Milk, yogurt, cheese
5. Meats, poultry, fish, beans, eggs, nuts
6. Oils (fats) and sugars
2. Explain why you should limit your intake of oils and sugars.
3. Explain the number of servings recommended per day from each group.
4. Give your counselor examples from each food group.
5. Describe for your counselor the measurements of servings for each food group.
6. Describe to your counselor food preparation techniques that result in more healthful and nutritious meals.
3. Plan a menu for two straight days (six meals) of camping. Include the following:
1. A camp dinner with soup; meat, fish, poultry, or an appropriate substitute; two fresh vegetables; drink; and dessert. All are to be properly prepared. When preparing your menu, follow the nutritional guidelines set by the food pyramid.
2. A one-pot dinner. Use foods other than canned.
3. Using the menu planned for requirement 3, make a food list showing cost and amount needed to feed three or more boys.
4. List the utensils needed to cook and serve these meals.
4. Using the menu planned for requirement 3, do the following and discuss the process with your merit badge counselor:
1. Prepare and serve for yourself and two others, the two dinners, one lunch, and one breakfast. Time your cooking so that each course will be ready to serve at the proper time.*
2. For meals prepared in requirement 4a for which a fire is needed, use a lightweight stove or build a low-impact fire. Include support for your cooking utensils from rocks, logs, or like material. The same fireplace may be used for more than one meal. Use a backpacking stove to cook at least one meal. (Where local regulations do not allow you to do this, the counselor may change the requirement to meet the law.)
3. For each meal prepared in requirement 4a, use safe food-handling practices. Dispose of garbage, cans, foil, paper, and other rubbish by packing them out and depositing them in a proper container. After each meal, clean up the site thoroughly.
5. Plan a menu for one day (three meals) or for four meals over a two-day period of trail hiking or backpacking. Include the following:
1. A breakfast, lunch, and dinner for a trail or backpacking trip where light weight is important. You should be able to store all foods used for several days without refrigeration. When preparing your menu, follow the nutritional guidelines set by the food pyramid.
2. Using the menu planned for requirement 5, make a food list showing cost and amount needed to feed three or more boys.
3. List the utensils needed to cook and serve these meals.
4. Figure the weight of the foods in requirement 5a.
6. Using the menu planned for requirement 5, do the following:
1. Prepare and serve for yourself and two others the trail breakfast and dinner. Time your cooking so that each course will be ready to serve at the proper time.*
2. Use an approved trail stove (with proper supervision) or charcoal to prepare your meals.
3. For each meal prepared in requirement 6a, use safe food-handling practices. Dispose of garbage, cans, foil, paper, and other rubbish by packing them out and depositing them in a proper container. After each meal, clean up the site thoroughly.
7. Plan a menu for three full days of meals (breakfast, lunch, and dinner) to be cooked at home.
1. When preparing your menu, follow the nutritional guidelines set by the food pyramid. All meals are to be cooked or properly prepared.
2. Using the menu planned for requirement 7, make a food list showing cost and amount needed to feed yourself and at least one adult (parent, family member, guardian, or other responsible adult).
3. Tell what utensils were needed to cook and serve these meals.
4. Prepare and serve a breakfast, lunch, and dinner from the menu you planned for requirement 7. Time your cooking to have each course ready to serve at the proper time. Have an adult verify the preparation of the meal to your counselor.
8. Find out about three career opportunities in cooking. Pick one and find out the education, training, and experience required for this profession. Discuss this with your counselor, and explain why this profession might interest you.

* The meals in requirements 4a and 6a may be prepared for different trips. They need not be prepared consecutively. Scouts working on this badge in summer camp should plan around food they can get at the camp commissary.

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Hoppin’ John is traditionally served on New Year’s Day to bring luck through the year. You can have it anytime though. This recipe works at camp or you can cook it at home on your stove.

This is really good served with Sweet Corn Bread.

One Pot Hoppin’ John

Equipment

• Large cooking pot or Dutch oven
• Knife
• Cutting board
• Spoon for stirring and serving
• Charcoal, fire, or stove

Ingredients

• 1 1/2 cups dry black-eyed peas
• 1 pound ham
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 6 to 8 cups water (depending if you want it thicker or soupier)
• 1 1/2 cups uncooked rice
• 1 cup shredded Cheddar cheese

Directions

1. Prepare the charcoal or fire if necessary.
2. Cut the ham into pieces.
3. Chop the onion.
4. Place the peas, ham, onion, red pepper, salt and pepper in the pot or Dutch oven.
5. Cover with water and bring to a simmer.
6. Cook for about 1 hour, until beans are tender
7. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. (Add a little additional water if it looks like there is not enough to cook the rice.)
8. Season to taste with salt and pepper.
9. Serve. Sprinkle shredded cheese over top, if desired.

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This is one of our favorite Dutch oven recipes. DS made this recently at a Troop meeting where the Boy Scouts showed off their cooking skills. This recipe also won first prize at a Camporee cooking contest, so I guess it is an “award winning” recipe.

I have also included the instructions for baking this at home in an oven. See the bottom of the recipe.

Pumpkin Crunch

Equipment

• 25 charcoal briquettes
• bowl
• can opener
• spoon for mixing
• aluminum foil
• 12 inch Dutch oven
• knife
• serving spoon

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 box yellow cake mix
• 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
• 1 stick butter, melted

1. Prepare the charcoal.
2. Line the Dutch oven with aluminum foil.
3. Mix pumpkin, milk, sugar, spices, and eggs.
4. Pour mixture into Dutch oven.
5. Sprinkle dry cake mix over pumpkin mixture and top with pecans.
6. Dot the butter on top in very small pieces.
7. Put 8 briquettes under the oven and 17 on top.
8. Check at 50 minutes. It is done when a knife inserted in the middle comes out clean. Continue cooking if necessary, checking about every 5 minutes.

*If your charcoal is burning too quickly, light some more at about the 30 minute mark.
*If it is getting too brown on top when you check it, move some charcoal to the bottom.

If baking at home, use a 9×13 inch pan. Bake at 350 for about 50 to 60 minutes.

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A couple of our Scouts earned their cooking merit badges at our second summer camp this past summer. Meals at this camp were served in a dining hall, but the merit badge counselor brought lots of ingredients and they cooked a couple of things every afternoon. So at about 3 or 4PM we would get invited over to the counselor’s campsite to sample dishes the group had made. It made a nice afternoon snack. This one was LC’s favorite of all of the dishes we sampled.

Camp Chicken and Stuffing Recipe

Equipment

• Cutting board
• Knife
• Dutch oven
• charcoal
• spoon

Ingredients

• 2 stalks celery
• 1/4 cup butter
• 2 cups diced cooked chicken
• 1 can cream of chicken soup
• 1⅔ cups water
• 1 package chicken stuffing mix
• 1 cup chicken broth

1. Prepare 24 charcoal briquettes.
2. Slice the celery.
3. Put 12 of the charcoal briquettes under the Dutch oven.
4. Cook celery in butter in the Dutch oven
5. Add chicken, cream of chicken soup, and water.
6. Bring to a simmer.
7. Mix stuffing mix and broth, spread on top of chicken mixture.
8. Put remaining the remaining 12 briquettes on top of the Dutch oven.
9. Stir together before serving.

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This is a classic camp recipe. It is easy and doesn’t take many ingredients. Enjoy some while spending an evening around a campfire.

Banana Boats

Supplies

• Materials for a charcoal or wood fire
• Knife
• Cutting board
• Aluminum foil

Ingredients

• 4 bananas
• 1 cup mini marshmallows
• 1/2 cup chocolate chips

Directions

1. Prepare your fire so you have a nice bed of coals.
2. Peel back one section of the banana skin, but leave it connected.
3. Cut out a small V-shaped trench along the length of the banana.
4. Put about 6 mini marshmallows and 10 chocolate chips in the trench.
5. Put the banana peel back over the top.
6. Wrap the banana in foil.
7. Repeat with remaining ingredients so you end up with four foil wrapped bananas.
8. Place the bananas on the hot coals for about 5 minutes, trying to keep the part up the banana with the trench on top.
9. Let cool slightly and eat.

Serves 4.

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My Webelos den is going to district camporee at the end of the month. So at last night’s Outdoorsman focused meeting, we did some menu planning.

If this were a Boy Scout troop, the youth members would sit down with the grubmaster and do their menu planning without any adult interference. But since these are Webelos and this is only their third campout, I did it with them. I only have four in my den and one was at opening night of a high school play he is in and the other was sick. So with just two – ZM and one of his friends – it went pretty quickly.

Camp is about 90 minutes away, so we decided they would eat before leaving and then we would have a good snack after we setup our campsite. So they picked Walking Tacos and fruit. We will also toast some Peeps. Breakfast will be sausage and pancakes. For lunch, we will head over to the Boy Scout side of the camporee and the troop will provide lunch for us. Dinner will be Pizza Quesadillas, salad, raw broccoli  and carrots with ranch dressing, and more fruit. ZD’s friend is going to bring some brownies.  Breakfast on Sunday morning has to be quick, so we are just doing donuts and more fruit.

It was fun to see them discussing all of their options. The two of them both tend to have strong opinions and there was a lot of give and take before they came up with a menu they were both happy with.

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Easter is almost here, and that means there are plenty of Peeps on the store shelves. Our boys like to eat Peeps “as is”, but they also like to toast them, like marshmallows.

When perfectly toasted, the sugar coating on the Peep caramelizes.  And the marshmallow insides becomes really gooey, just like in a regular toasted marshmallow.

JD is the best Peep toaster in our family. He can roast a Peep to perfection every time. He treats it like an art form.

Slightly stale Peeps work as well as, if not better than, fresh ones. So stock up on a few boxes when they go on sale and take them on your next campout. Scouts of all ages enjoy them.

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When DS’s den were Webelos, one of our den members was a vegetarian. This made camp cooking a little more interesting. The other den members wanted the boy to be fully included, but they weren’t willing to give up meat themselves. So when we went camping we used “meat optional” recipes.

This was one of their favorite recipes. They all made their own quesadillas, and so our vegetarian just didn’t put chicken in his. Everyone was well fed and happy.

We just used the bag of precooked grilled chicken from the store with this one. The Webelos just had to chop it up. So this was an easy meal for them to prepare.

Chicken Quesadillas

Equipment

• Fire
• Grill over fire
• Cast iron griddle or heavy duty aluminum foil
• Spatula or tongs to turn the quesadillas

Ingredients

• Large flour tortillas (burrito size or bigger)
• Cooked chicken, cut into bite sized pieces
• Cheddar cheese or Cheddar/Jack mix
• Salsa
• Sour cream
• Shredded lettuce
• Chopped olives
• Other “Tex Mex” toppings

Directions

1. Prepare your fire. If using a griddle, place it over the heat to warm up.
2. Place the tortilla on a flat surface and sprinkle some chicken on half of it.
3. Sprinkle some cheese over the chicken.
4. Fold half of tortilla without any toppings over the topped half.
5. Place the tortilla on the hot griddle or on a piece of aluminum foil on the grill.
6. Cook until bottom starts to brown.
7. Flip the tortilla over and cook until the other side starts to brown.
8. Serve with salsa, sour cream, lettuce, and other toppings.
9. Remove from heat, let cool for a minute, and enjoy!

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Although this recipe has “minestrone” in the name, it is more like a stew than a soup. So if you are looking for a traditional minestrone recipe, keep searching. If you are looking for an easy to put together camp meal, then try this.

The best description I can give you is that it is a one-pot cross between chili and spaghetti. Serve it with Italian bread.

Printable copy of Hearty Minestrone Recipe

Hearty Minestrone

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 green pepper, chopped
• 1 cup water
• 1 (28 oz) can spaghetti sauce
• 1 (15 oz) can chili hot beans
• 1 cup dry spaghetti broken into small pieces
• 2 oz thinly slices pepperoni
• 1 teaspoon dried basil
• grated Parmesan cheese

Directions

1. Brown ground beef.
2. Add onion and green pepper and cook until vegetables are tender.
3. Drain off any excess grease.
4. Add water, spaghetti sauce, beans, spaghetti, pepperoni, and basil.
5. Cook until spaghetti is tender – about 20 minutes – adding more water if necessary.
6. Serve in bowls topped with cheese.

Serves 6.

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Many campers know that if you want a meal with little cleanup, you can cook it in a foil pack. The most typical foil pack ingredients are ground beef, potatoes, carrots, and onions. But don’t get stuck in a rut! Try some new combinations.

Most foil packs contain some type of meat (beef, chicken, ham, etc.), a starch (potatoes or rice), and fruits or vegetables (carrots, apples, peppers, pineapple. You can add a little moisture with some condensed soup, ketchup, gravy, BBQ sauce, or something similar. I stay away from cheese in the pack itself, but sometimes I sprinkle some on the finished product.

Don’t be afraid to try something different in your foil pack dinners. I’ve seen a recipe for an omelet in a foil pack which I am going to try soon.  Here are a couple of ideas for you:

After assembling your ingredients, follow the directions below to seal and cook your pack.

How to Make a Foil Pack (Hobo) Meal

Equipment

• Heavy duty aluminum foil
• Charcoal fire – charcoal should be in a single layer

Instructions

1. Tear off a piece of foil about four times the size of the food you want to cook.
2. Fold the foil in half.
3. Place the food in the middle of the foil.
4. Bring the opposite sides of the foil together.
5. Fold the sides over, one half inch at a time, crimping the foil together as you go.
6. Fold the open edges toward the center, crimping together.
7. Place the foil packet on the charcoal
8. Cook until packet puffs up with steam – usually about 30 to 45 minutes.
9. Open carefully! You don’t want a steam burn.

When sealing up the foil, the idea is to form an airtight seal, so the steam can’t escape. If the steam gets out, you might scorch your food. You are essentially making a small pressure cooker.
If you are not using heavy duty foil, use two pieces of foil to make a double layer. You don’t want your dinner to end up in the fire.

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Fresh baked bread tastes wonderful when you are out on a chilly campout. This is a casserole bread which is pretty easy to make.

The recipe calls to mix the dough in a bag. You can do it in a bowl if you prefer, but the Scouts might enjoy squishing it around in the bag. This is a sticky dough, so try to get as much as possible out of the bag when you are ready to put it in the Dutch oven.

If you want to make this recipe at home in the comfort of your kitchen, just use a 350 degree oven.

Herb Casserole Bread

Equipment:
Charcoal
Dutch oven
Large Ziploc Bag
Small bowl

Ingredients
2 T sugar
1 T dried onion flakes
2 t of your favorite dried herbs
1 t salt
¼ t baking soda
2 ½ cups flour

1 pkg dry yeast
¼ cup warm water (not hot!)
1 cup cottage cheese
1 egg
shortening to grease the Dutch oven

Preparation (Before you leave for camp)
1. Combine the sugar, onion flakes, herbs, salt, baking soda, and flour in a large Ziploc bag.

Directions
1. Dissolve the yeast in the warm water in a small bowl.
2. Add the yeast mixture, cottage cheese, and egg to the ingredients in the Ziploc bag
3. Squish the bag with your hands until everything is mixed up.
4. Let rise in bag for one hour. (Leave the bag open just a little.)
5. Grease your Dutch oven.
6. Remove the dough from the bag and place in the Dutch oven. (Dough will be sticky.)
7. Let rise about 30 minutes.
8. Prepare about 24 charcoal briquettes.
9. Place half of the charcoal on top of the oven and the other half underneath.
10. Let the bread bake for about 40 to 50 minutes. It should not be sticky in the middle when cooked.
11. Serve warm with butter.

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This is not so much a recipe as a suggestion for a camp meal. If you have a camp stove, this is easy as can be.

I am taking my Webelos I den camping this weekend. We’re going to make this for dinner Saturday night. We’re going to serve it with fruit, salad, and garlic bread.

I like to precook the sausage as directed in the recipe. That way I have fewer worries about cross contamination with the Webelos handling the food and cooking than I would with raw meat.

Spaghetti Dinner

Equipment:

• Stove
• Pasta pot or cook pot large enough to cook pasta in
• Skillet or smaller cook pot to cook sauce in
• Spoon to stir the pasta
• Spatula or spoon to stir the sauce
• Serving utensils

Ingredients

• 1 pound bulk Italian sausage
• 1 14 to 16 ounce package of dry spaghetti
• 1 32 ounce jar spaghetti sauce
• Parmesan cheese

Preparation at home

1. Cook the Italian sausage.
2. Let cool.
3. Package it to take to camp.

Directions

1. Fill your pasta pot or cook pot with water and heat to boiling on the stove.
2. Put the pre cooked sausage and the spaghetti sauce in the other pot or skillet and cook over very low heat, stirring occasionally.
3. When the water comes to a boil, cook the pasta according to the package directions.
4. Drain the pasta.
5. Serve the pasta with the sauce and cheese.

Serves 6 to 8.

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