Cub Scout and Boy Scout Recipes (2024)

Serves about 6

(photo from Terry O.)

Serves about 4

ChiliDog Sauce:
1 pound hamburger
1 6oz. can tomato paste
1 C water
1 Tbsp yellow mustard
1 tsp worchestershire sauce
1 Tbsp sugar
1 Tbsp dried onion
2 tsp chili powder
1 tsp salt
1/2 tsp celery seed
1/2 tsp ground cumin
1/4 tsp black pepper

Brown hamburger in a pot. Crumble into small pieces and drain.
Add remaining chili dog sauce ingredients. Simmer and stir uncovered for 30 minutes.
While sauce is cooking, put hotdogs in a pot of water and bring to a boil.
Remove from fire and let sit for 5 minutes.
Shred cheese and chop onion.

Put a hotdog on a bun, spoon 1/4 C of sauce on top, then chopped onion, then shredded cheese.

Serves 6 to 8

Serves about 8

Wim from the Netherlands made this

Whip eggs in bowl.
Stir milk, flour, and salt into eggs.

Put sugar and cinnamon in baggie.

Melt butter in low-heated dutch oven. Swirl butter around to coat the dutch oven.

Cut applies in half and remove seeds and stem.
Slice apples as thinly as possible.
Put each apple slice in baggie and shake to coat with cinnamon and sugar.
Cover bottom of dutch oven with coated apple slices.
If there is sugar and cinnamon left over, you can spread it over the apple slices in the dutch oven.
Pour batter over apple slices.

Bake at 350 degrees for 30 minutes.
Cut into center of Apple Fluff with a knife to check for doneness.
Bake until the batter is cooked firm throughout.

When served, top with syrup, jelly, peanut butter, or powdered sugar.

Serves 6 to 8.

Cut the stem and tip off a pepper.
Cut the pepper in half to make two round pieces and remove the seeds.
Stuff the pepper with cheese.
Create a very flat patty of the biscuit/sausage mixture.
Place a stuffed pepper piece on the patty and wrap the dough around the pepper, pinching the dough sealed, forming an egg shape.
Drop the pepper in the ziploc and shake it to coat well.
Repeat with all pepper pieces.

Heat the dutch oven to 350 degrees for Baking.
Place a layer of wrapped peppers in the dutch oven and Bake 30 minutes, until they are very brown all over. Be sure to cook the sausage well.

Serves 6 to 8.

Serves 4

Wim from the Netherlands made this

Cover and Bake at 350 degrees for about 40 minutes. The bacon grease in the bottom should keep things from burning, but it's fine to check if you're getting antsy.
The spuds are done when they are tender to a fork.

Serves 6 to 8.

Serves 8 to 10.

Serve with rice, noodles, or couscous.

Serves 6

Serves 6 to 8.

Instead of cooking in a frypan, you form a footlong roll of dough about an inch in diameter and wrap it around a stick. Cook this over an open fire.

Makes 12-16 bannock cakes.

Serve 8-12 people on buns with french fries or potato chips made in a dutch oven.
Hamburger buns come in 10 packs, so that works nicely.

Beat eggs in bowl with fork.
Whip in milk, sugar, cinnamon, nutmeg, and oil.

Heat skillet to medium, not too hot.
Spray skillet with oil.
Using fork, quickly dip a slice of bread in eggs, flip, poke and lift to let excess drain off, then lay in skillet. Doing this quickly to just coat the bread without soaking it is key.

Cook one side of bread. When it gets browned, flip and cook second side.

Top with syrup, powdered sugar, peanut butter, jelly, whatever you like.

Serves 6-8

Makes about 10 servings.

Serves about 8.

(photo from Laura C.)

About 8 servings.

Serves 6 or 8.

(photo from Chris S.)

Slice scallions and sprinkle on served bowls of soup.
Serves 6.

Mix eggs, garlic, onion, and chili powder.
Fry in dutch oven, scrambling until cooked.
Remove eggs into pot and mix with sausage.

Place about 1/3 cup egg & sausage mixture onto each tortilla.
Add cheese, roll up, and fold over ends.
Lay 5 in dutch oven, then make second layer on top, then third layer.

Put lid on dutch oven and Bake 10 to 15 minutes at 350 degrees.

Serves 8 with salsa.

Makes about 8 servings.

(photo from Christian P.)

Makes about 8 servings.

Makes about 12 balls.

Mix ground beef, cayenne pepper, garlic powder, and onion soup mix.
Coat bottom of dutch oven in oil.
Heat for Frying to 350 degrees.
Form meat mixture into 1/2 inch balls and Fry in dutch oven. (could prepare this at home)

Drain grease from dutch oven.
Pour cans of soup into dutch oven.
Add onions, rice, and water (use 4 cups or 2 cups, depending on type of rice)
Bring to a boil.
Add meatballs and stir.
Cover, reduce heat to 225 degrees, and Simmer for 20 minutes or until rice is soft and done.

Serves 10-12

While baking, prepare the Bisquick mix to make a dozen biscuits.
Stir the burgers and beans.
Cover the top of the bean mixture with the biscuits, completely covering the top.
Sprinkle the cheese over the entire top of the biscuits.
Bake covered for 30 minutes, until the biscuits are done.

Mix flour and water in a small bowl and then stir into dutch oven.
Add chili beans.
Heat to boiling while stirring.
Reduce heat to 250 degrees and Simmer 10 minutes.

While beans are simmering, shred the meat.

When beans are done, put a spoon of beans and a spoon of meat in each tortilla.
Roll the tortilla, top with cheese, sour cream, taco sauce, or guacamole as desired.

Makes about 12 burritos.

When the rice is soft, and the liquid is nearly all absorbed, lay the stack of tortillas on top of the filling and put the lid back on.
Let sit for 5 minutes on top of 2 or 3 coals to soften and warm the tortillas.

Spoon mixture into tortillas and add cheese.
Add additional condiments as desired.

Serves 8 to 12.

Makes about 4 servings.

Drop 6 wontons into the hot oil and fry for 30-40 seconds on each side.

Use hot sauce or salsa as desired.

Serves 4 to 6.

Chop the onion.
Grate the cheese.
Brown the hamburger and onion in dutch oven, heated to 350 degrees for Frying, crumbling it as it cooks.
If there's lots of grease, remove it. But some is fine.
Add chili.
Bring to boil while stirring and Simmer about 5 minutes.
Mix corn chips into chili.
Spread cheese over the top.
Cover and Bake at 350 degrees for 20 minutes.

Makes about 6 servings

Filling:
2 1/2 lb cream cheese (5 8-ounce packages)
1 1/4 cup sugar
1/4 cup flour
1 Tbsp vanilla
1 cup sour cream
4 eggs

Topping:
1 20-ounce can cherry pie filling

While crust is baking, soften cream cheese in a large bowl by blending it with a large spoon or spatula.
When cream cheese is smooth, add 1 1/4 cup sugar, flour, and vanilla.
Blend until smooth and uniform.
Blend sour cream into cream cheese mixture.
Blend in each egg, one at a time, ensuring each egg is mixed in before adding the next.
Pour the filling into the crust.
Put lid on the dutch oven and Bake for another 50 minutes.
If the center area of the cheesecake that still looks soft, and jiggles when you shake the dutch oven a bit, is bigger than 2 inches, then bake it another 10 minutes and check again. If smaller than 2 inches, then it is done.
When done cooking, remove from heat, put the lid on, and let it cool for at least an hour. As soon as the dutch oven is cool enough to touch, you can speed up the cooling by placing it in a shallow water bath, such as a stream. The longer it cools, the better.

Pour topping on each piece when served.
Serves about 16.

Serves about 4

During last 15 minutes, prepare spaghetti or noodles.

If there is excessive fat floating in the dutch oven, skim it off.
Scoop chicken pieces and sauce onto noodles to serve.

Serves about 8.

Use Zatarain's Seasoning, Tony Chachere's Seasoning, or make your own cajun seasoning:
1 26oz container table salt
5 Tbsp cayenne pepper
3 Tbsp black pepper
3 Tbsp onion powder
3 Tbsp garlic powder
3 Tbsp chili powder
1 Tbsp thyme
1 Tbsp sweet basil
1 Tbsp bay leafs
In a blender, pulverize all ingredients except the salt. Be very careful to keep the lid on and let the dust settle before opening.
Pour the spices into a large zip-loc and add salt.

Serves 8.

Seasoning: salt, pepper, ...

Serves about 8

While cooking chicken, dice potatoes and onion.
Add potatoes and onion to chicken; stir for 10 minutes.
Mix milk and flour in a cup.
Add milk mixture and all ingredients except crescent rolls to chicken mixture.
If it seems too thick, add more water.
Bring chicken mix to a boil while stirring.
Unroll crescent rolls and create a dough layer on top of the chicken mix.

Put lid on dutch oven and Bake at about 350 degrees.
Check at 20 minutes, then every 5 to 10 minutes. Pot Pie is done when rolls are golden brown and flake.

Serves about 6

To make quesadilla:
Place tortilla on square of aluminum foil.
Spread 1/6 of chicken over tortilla.
Sprinkle cheese over chicken.
Top with second tortilla.
Place in dutch oven.
You can place a second quesadilla on a sheet of foil on top of the first.

Bake for 10 minutes, then lift by corners of foil.
Cut into 1/4s or 1/6s and add salsa if desired.

Serves about 6 people

Serve on rice with soy sauce or hot sauce for individuals.
Can add pea pods, water chestnuts, peanuts, or other taste sensations.

Serves 4

While beans and corn are heating up, combine Bisquick, cornmeal, and milk in a mixing bowl.
Stir until it becomes dough.

After chili has reached boiling, reduce heat to 275 degrees.
Drop dough on top of chili by spoonfuls to cover the top.
Stew uncovered for 10 minutes.
Cover and Stew 10 minutes.
Sprinkle cheese on top of dumplings.
Cover and Bake 10 minutes (with coals on lid), until cheese melts.
Serves 6-8.

(photo from Christian P.)

Serve on Chinese noodles for 4 people with no pots to clean and your wash water for dishes already hot. Or, use extra hot water for cocoa or tea.

Serve slice of toast on plate and pour a large spoonful of beef on top.

Serves 6.

In zip-loc, mix the flour, sugar, baking powder, salt, and cocoa. (Could do this beforehand)

Add milk and vanilla to zip-loc. Pour in melted butter from dutch oven. (Just take what pours out, leaving the oven well-coated.)
Add nuts and kjnead well to make a batter.

Pour batter into dutch oven, squeezing it all out of the zip-loc.
Mix sugar, brown sugar, cocoa, and water in the zip-loc.
Pour over batter.

Bake at 350 degrees for 40 minutes.

When done, remove from heat and remove lid for about 5-10 minutes to cool.
When serving, flip the piece upside down so chocolate sauce is on top.

Serves 6 to 8.

Serves 5 to 8

(photo from Christian P.)

Pour olive oil into dutch oven and heat over coals to about 375 degrees for Frying.
Add chicken, onion, and garlic.
Cook for 10 minutes, stirring often.
Add water.
Cut lemon in half and squeeze about 1 tablespoon of juice into the dutch oven, being careful to keep the seeds out.
Mix in apple, orange, rice, and spices.
Put lid on the dutch oven and lower heat to about 225 degrees for Simmering.
Simmer for about 40 minutes, until rice is soft.
Serves 6.

With a large enough skillet, you can have three spots - sandwich bottom, meat, sandwich top - through which you rotate the sandwiches, making one every 2 minutes.

After chicken has cooked for 20 minutes, start cooking the noodles so they are done at about the same time.

Serves 4 to 6

Put hotdogs in a pot and cover with water. Bring to a boil, remove from heat, and let sit with the lid on.

Fill a skillet or dutch oven with oil so it is 2 inches deep. (To use less oil, put an empty vegetable can in the skillet with a rock in it to take up space)

Heat the skillet to about 375 degrees.

Add shortening to dry ingredients and cut up with a fork so there are only tiny bits of shortening.
Combine milk and egg in a cup or zip-loc bag.
Pour milk/egg into cornmeal mixture and mix thoroughly.
Pour cornmeal batter into a tall glass.

Remove a hotdog from hot water and dry with a paper towel.
Insert a skewer into the end of the hotdog, leaving and inch as a handle.
Dip hotdog into batter in the tall glass.
Place hotdog into oil and fry until golden brown, about 2 minutes.

Serves 4 to 6

Serves 6.

Serves about 8.

Combine all ingredients except crackers into a bowl.
Blend it together very well.
Spread on crackers.

About 6 servings.

Serves 8.

Makes about 8 servings.

Sprinkle nuts on top when serving, if desired.

Serves 4-6

• Main problem is putting too much stuff in the burrito - try to talk people into taking smaller amounts.
• Put all the tortillas in a foil wrap and carefully heat them before so they are more flexible.
• Putting tortillas directly into the coals will burn them - keep them away and rotate often.
• Each person should mark his burrito wrapper somehow so he knows it is his - special foil fold or permanent marker or series of poked holes in the foil.

Enough for about 6 people.

Put 1/2 inch of oil in dutch oven and place on coals.

Mix flour and seasonings in plastic bag.
Place 1 chicken breast in bag and shake.
Repeat for each breast.
Put potato chunks in bag and shake.

When oil is hot, add chicken and Fry until completely browned.
Drain excess oil from pot.
Add approximately 1/4 inch of water.
Place potatoes and vegetables over chicken.

Bake covered at about 350 degrees for 1 hour or until chicken is tender. Check periodically to ensure there is always a small amount of water in the bottom.

Heat about 2 inches deep of vegetable oil to 375-400 degrees for Frying. The smaller diameter of the dutch oven, the better to cut down on oil needed and heating time.

Carefully drop doughnuts and holes into hot oil. They will sink and then float back up as they cook. Fry until golden brown, flipping once.
Drain on paper towel and sprinkle with powdered sugar.

Keep the oil hot or the doughnuts may get greasy.

All you need is two inches of oil poured in the dutch oven and heated to 375 degrees. Keep the lid off the dutch oven and set it on plenty of coals.

Scouts can fondue beef, shrimp, chicken, any meat that will stay on a skewer. We've done hamburger balls, too, but a few will be lost. Fish works fine if you dip it in batter first, otherwise it will flake off.

You can also dip vegetables in a batter and fondue them. Green beans are great.
Cut potatoes and make french fries or potato chips.

Can make doughnuts for dessert.

We've tried both cheese and chocolate fondue in a dutch oven, but found it too difficult to regulate the heat to keep it hot, but not burned.

rice or noodles

Serves 2 or 3.

Bake at 300 degrees for 30 minutes.

Serves 4 to 6.

Serves 6-8

Eat it with fingers like a piece of toast to keep your plate clean.

Spread 2 tablespoons of enchilada sauce on tortilla.
Spoon 1/6 of hamburger onto tortilla.
Spread 1/6 of tomatoes and chilies on tortilla.
Sprinkle cheese on hamburger.
Roll up tortilla tightly and lay in dutch oven.
Repeat for all tortillas.
Spread any remaining sauce, hamburger, and cheese over tortillas in dutch oven.
Bake at 350 degrees for 30 minutes.

Serves: 4

Try to pack the enchiladas close together. Cut one or two in half to fill in the edges. This helps keep the sauce spread over all the enchiladas.
It's very easy to double the recipe and make a second layer of enchiladas in the dutch oven - lay them crossways to the first layer.

1/2 cup ketchup
1/4 tsp garlic salt

Serves 6 to 8.

Serves 6.

Drop fish pieces into flour and shake.
Place floured pieces on paper towel to dry for 4-5 minutes.

In bowl or large zip-loc, combine pancake mix, soda, onion powder, and seasoned salt. Batter should be a thinner than molasses - add soda until it is thin enough to pour.

Dip fish pieces into batter, let excess drip off, then carefully place into oil. Fry about 3 minutes and flip for 3 more minutes. Fish should be brown on all sides.
Cool on paper towel.
Check center of first pieces for doneness - white rather than translucent.

Serve with tartar sauce, and french fries made in another dutch oven.

Serves 6-8.

Spread the fruit filling across the bottom of the dutch oven.
Sprinkle the cake mix on top of the filling - do not stir it.
Pour a little more than 1/2 of the soda on top of the mix from a low height so it does not splatter all over.
With a fork, mix the soda into the cake mix, being careful not to mix it into the filling too much - a little is ok.
When the cake mix is stirred, sprinkle topping on top.
Bake at 350 degrees for 40 minutes.

Serves 8.

Heat dutch oven to about 375 degrees for Frying.
Melt butter in dutch oven and add vegetables.
Saute until carrots are soft.
Crack eggs into bowl containing rice and mix well.
Pour egg/rice mixture into dutch oven with vegetables and mix together.
Cook as if it were scrambled eggs, stirring constantly.
When nearly done and more dry than wet, mix in sesame seeds and soy sauce, stirring well.

Serves 4 to 6.

While the stew is cooking, slice a loaf of french bread. Butter each slice and sprinkle with garlic powder. Wrap the loaf in foil and heat over the dutch oven. Very useful for wiping out the soup bowls!

Serves about 6

The hard part is waiting for it to cool enough to serve 8 people.

Serves 8-10.

Serves 6.

Chop the onion.
Grate the cheese.
Melt the butter in the dutch oven.
Pour in the cornflakes and saute in butter, then scoop out the cornflakes, leaving remaining butter.

Pour in the hashbrowns and continually stir them until they are defrosted and soft.
Add all ingredients except cornflakes and mix together.
Sprinkle the cornflakes over the top.
Bake covered at about 350 degrees for about 40 minutes.

Serves about 6.

Serves about 6.

Bake at about 350 degrees for 20 minutes.
While rolls are cooking, mix pineapple juice and mustard in a small bowl for a dip.
When rolls are golden brown, serve with sauce if desired.

Serves 4.

Serves about 6.

Seasoning: salt, pepper, ...

Serves 4

Double ingredients in 12 inch dutch oven to serve 6 to 8.

Serves about 8.

Bake at 350 degrees (9 briquettes under and 14 on top) for 60 minutes, stirring every 15 minutes.

Could add corn and cut-up potatoes, if desired.

Serves: 6-8

Serves 8.

Cream together all the ingredients except the nuts and oats, in a large mixing bowl.
Once it is all blended, stir in the oats and nuts. Make sure it is well mixed.

Spread the mixture onto a cookie sheet with at least a 1/2 inch high lip. Press the mixture down and pack it in until it fills the pan and is a smidge less than 1/2 inch thick. You'll probably need a second sheet.

Bake at 325 degrees for 15 minutes. Remove and press down with a spatula to prevent crumbling when it cools. (If you bake it too long, it gets hard and crunchy like a granola bar.)
While it is still warm, cut into 3 inch squares.

This is often eaten for lunch while canoeing. Globs of peanut butter and/or jelly are loaded on top and then eaten. It is a high-energy food that is great when you are burning lots of calories outside.

Serves 6 to 8.

Pour milk into a small bowl and mix in vinegar, then set aside.
In large bowl, mix all remaining ingredients.
Add milk mixture to large bowl and stir until thoroughly moistened into a sticky dough.
Turn dough onto a floured board and knead for 10 minutes, making the dough smooth.
Form into a 9-inch round loaf and place in D.O.
Score a large X across the top, cutting in about 1/4 inch.
Bake for 1 hour or until bread is brown and hollow sounding when the crust is tapped.

Serves about 8.

Serves 4.

Blend all ingredients in a bowl to create a marinade.
Mix sliced meat into marinade.
Cover and refrigerate overnight.

Lay out sheets of paper towels.
Remove each strip of meat, squeegee it between two fingers to wipe off most marinade, and lay on paper towel.

Place a sheet of aluminum foil on lowest rack in oven to catch drippings.
Heat oven to lowest setting (under 150F)
Lay meat strips on upper racks.
Dry for 8 to 12 hours.

If you have a food dehydrator, lay the meat strips on its racks to dry.

Store in zip-loc baggies until needed.

Serve barbeque sauce, co*cktail sauce, dijon mustard, ketchup for dipping. And, watch out for double-dippers!

Serves 8.

(photo from Ed S.)

Serves 6.

Serves 6 to 8.

Serve 6 people on plates of noodles.

Put bottom pie crust pastry in pie tin.
Fill with meat mixture.
Put top pie pastry on top and crimp edges together.
Cut slits in top pastry.
Bake in dutch oven for 30 minutes at 400 degrees, with 3/4 of heat on top.
Pie is done when crust is brown.
Remove pie tin and let sit 10 to 15 minutes.

Serves about 6.

Serves 6-8.

While cooking meatloaf, combine muffin mix, milk, and 1 egg in bowl.
Stir in jalapenos, creamed corn, and remaining onion.

Pour muffin mix over cooked meatloaf.
The meatloaf will have shrunk while cooking, so some mix will fill in sides of dutch oven.
Bake for another 20 minutes, until muffin mix is cooked through.

Serves 6-8.

Serves about 6.

Place sausage on foil.
Spread hash browns in flat layer.
Crack egg onto hash browns.
Spice as much as you want.
Fold up and seal the foil.
Place in fire coals for 10 to 15 minutes.

May want to line oven with foil to catch melted sugar.

Fry bacon in dutch oven until crispy.
Remove bacon from d.o. but leave grease.

Shake chicken breasts in baggie of flour to coat.
Cook in bacon grease to brown, about 5 minutes, turning a couple times.

Pour vegetables, bacon, and Mountain Dew on top of chicken.
Cover with lid and cook at 350F for 45 minutes with 3/4 of coals on lid.

Using tongs or fork, lift chicken breasts so they are resting on top of vegetables.
Sprinkle cheese over the chicken.
Cook an additional 10 to 15 minutes.

Serves 6 to 8.

(photo from W.T.)

Serves: 8 using picante sauce as they choose.

Serves 8-10.

Serves 4-6

Serves about 8.

Place dutch oven lid upside down over coals - place two pieces of wood parallel on the coals and rest the lid on them to leave air space under lid.

Pour some vegetable oil on the paper towel and wipe the lid to cover it in a thin film of oil.
Pour about 1/4 cup of batter in the center of the griddle.

Cook until brown and dry around edges with bubbles on top. Flip over and brown the other side.

Makes 12-16 pancakes, depending on size.

Makes about 8 large servings

Crust:
2 cups flour
3 Tbsp sugar
1 Tbsp baking powder
6 Tbsp butter
3/4 cup condensed milk

Crust:
Mix all ingredients except milk in a large bowl.
Add about half the milk and mix.
Mix in more milk as needed until a soft dough is formed.
Pat the dough out onto a floured board until it is 1/2 inch thick.
Cut into 1/2 inch wide strips.
Open the D.O. and crisscross the strips on the peaches.
Cover and cook 20 minutes until crust is browned.

Serves 8-10.

Serves 6

Serves about 8.

With a paper towel, spread olive oil or butter on inside of each side of pie iron.
Place a piece of bread in one side.
Top with sauce, pepperoni, cheese, and second slice of bread.
Close pie iron and hold over campfire for 2 minutes, flip and hold for 3 minutes or until cheese is all melted when checked.

Options: Go ahead and place more cherries in the spaces between the pineapple slices if you want more color and flavor.

Serves 8-12.

Ray M. made this cake!

Serves 6 to 8

Unroll the crescent rolls and cover the bottom of a 12 inch Dutch Oven with flattened crescent rolls.
Sprinkle sausage, peppers, hash browns, green onion, and cheddar cheese evenly over the rolls.
Mix eggs, milk, salt and pepper in a bowl.
Pour egg mixture into D.O.
Sprinkle parmesan cheese on top.

Bake for 20 minutes at 350 degrees, about 10 briquettes on bottom and 15 on top.

Serves 6-8 scouts.

You can make these directly in fire coals by wrapping each pocket in foil and placing in coals. Cook for a couple minutes, flip, and cook another two minutes.

Drown in syrup and/or jelly and make a big finger-licking mess.

Serves 3-4 scouts

Can sprinkle grated cheese on top too.
Can use cream of potato, cream of corn, or other cream soup, if preferred.

Serves 6.

Serves 6 scouts

Serves 6 to 8.

Serves 8 scouts

Add noodles and simmer for 10 minutes or until noodles are soft.

Add salt, pepper, and crackers as individuals desire.

Serves about 8

Heat dutch oven to about 350 degrees.

Cover graham crust with layer of chocolate chips.
Cook in D.O. for about 5 minutes to melt chips.
Cover chocolate chips completely with layer of mini-marshmallows.
Cook in D.O. for about 10 minutes.
Check every 5 minutes until marshmallows are brown.

Carefully remove pie tin and set to cool. If you can set it in snow or shallow cold water, it will cool the crust faster.

Serves 8, but they'll want more.

Toss the onion, garlic, and lemon with a generous pinch of salt and pepper. In the center of a 24-inch long piece of heavy duty foil, spread the mixture.
Put the salmon on top of the onion mixture and drizzle with the melted butter, sprinkle with the Italian seasoning and a generous amount of salt and pepper.
Fold over twice the 2 long sides of foil together to seal. Crimp to seal by bringing the ends of the foil in. Leave a little room for steam to circulate inside.

Cook packet on the grill for 10 to 15 minutes. Open the packet and check the salmon (careful of the steam). With a slightly rosy center, it should be mostly opaque. Shift the package on a cutting board and set aside for 5 minutes.

Serves 6 scouts

Serves 6 to 8.

Each scout can butter and salt their corn as they'd like.

Serves 4 to 6.

Makes 8 burritos, serving 4 scouts.

Serves 6 scouts.

Serves 16 pizzas, 6 to 8 scouts

Serves 10 scouts.

Serves 6-8 scouts.

Serves 4 to 6 people. Can make it in a pot on stove and use dehydrated hamburger when backpacking.

Serve on biscuits or ice cream. Or, just eat it like my son does - he loves rhubarb.

Serves 8

Stir sour cream into beef and heat for about 3 minutes, but do not boil.
Serve beef stroganoff on noodles, rice, or potatoes with chives or dill sprinkled on top.

Makes about 6 servings.

• In a bowl, mix all ingredients except the nuts.
• Pour batter into dutch oven, spreading it evenly.
• Sprinkle nuts over top of batter.
• Bake at 350 degrees for 30 minutes.

Serves 6-8

Serves about 8, but you might want to just eat right out of the cooled dutch oven.

Serves 6-8 scouts.

Serves 8 scouts.

If hamburger is cooked at home, this can be a cold lunch with no mess or clean-up.

You can use a can of chili rather than hamburger and beans.

Serves about 8.

Depending on the size of your apples, you should get 3 or 4 decent slices per apple. As a snack, most scouts will eat 2 slices each.

Serves 4 scouts.

Serves 6-8 scouts.