-
- Because the requirements were changed in 2014 and again in 2016, there is a lot of confusion about which requirements to use. Additionally, the merit badge booklet containing the 2016 requirements has NOT been printed yet. So the most current booklet is already out of date. These are the requirements for the merit badge as of January 2016. They are different than the official workbooks and pamphlets published by the BSA.
- A copy of the Cooking Merit Badge booklet can be viewed here:
- Cooking Merit Badge Booklet
- Cooking Merit Badge 2016
- Note: The meals prepared for Cooking merit badge requirements 4, 5, and 6 will count only toward fulfilling those requirements and will not count toward rank advancement or other merit badges. Meals prepared for rank advancement or other merit badges may not count toward the Cooking merit badge. You must not repeat any menus for meals actually prepared or cooked in requirements 4, 5, and 6.
- Health and safety. Do the following:
- a. Explain to your counselor the most likely hazards you may encounter while participating in cooking activities and what you should do to anticipate, help prevent, mitigate, and respond to these hazards.
- b. Show that you know first aid for and how to prevent injuries or illnesses that could occur while preparing meals and eating, including burns and scalds, cuts, choking, and allergic reactions.
- c. Describe how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored, transported, and properly prepared for cooking. Explain how to prevent cross-contamination.
- d. Discuss with your counselor food allergies, food intolerance, and food-related illnesses and diseases. Explain why someone who handles or prepares food needs to be aware of these concerns.
- e. Discuss with your counselor why reading food labels is important. Explain how to identify common allergens such as peanuts, tree nuts, milk, eggs, wheat, soy, and shellfish.
- Nutrition. Do the following:
- a. Using the MyPlate food guide or the current USDA nutrition model, give five examples for EACH of the following food groups, the recommended number of daily servings, and the recommended serving size:
- 1. Fruits
- 2. Vegetables
- 3. Grains
- 4. Proteins
- 5. Dairy
- b. Explain why you should limit your intake of oils and sugars.
- c. Determine your daily level of activity and your caloric need based on your activity level. Then, based on the MyPlate food guide, discuss with your counselor an appropriate meal plan for yourself for one day.
- d. Discuss your current eating habits with your counselor and what you can do to eat healthier, based on the MyPlate food guide.
- e. Discuss the following food label terms: calorie, fat, saturated fat, trans fat, cholesterol, sodium, carbohydrate, dietary fiber, sugar, protein. Explain how to calculate total carbohydrates and nutritional values for two servings, based on the serving size specified on the label.
- a. Using the MyPlate food guide or the current USDA nutrition model, give five examples for EACH of the following food groups, the recommended number of daily servings, and the recommended serving size:
- Cooking basics. Do the following:
- a. Discuss EACH of the following cooking methods. For each one, describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using that method: baking, boiling, broiling, pan frying, simmering, steaming, microwaving, grilling, foil cooking, and use of a Dutch oven.
- b. Discuss the benefits of using a camp stove on an outing vs. a charcoal or wood fire.
- c. Describe with your counselor how to manage your time when preparing a meal so components for each course are ready to serve at the same time.
- Cooking at home. Using the MyPlate food guide or the current USDA nutrition model, plan a menu for three full days of meals (three breakfasts, three lunches, and three dinners) plus one dessert. Your menu should include enough to feed yourself and at least one adult, keeping in mind any special needs (such as food allergies) and how you kept your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals.
- Then do the following:
- a. Create a shopping list for your meals showing the amount of food needed to prepare and serve each meal, and the cost for each meal.
- b. Share and discuss your meal plan and shopping list with your counselor.
- c. Using at least five of the 10 cooking methods from requirement 3, prepare and serve yourself and at least one adult (parent, family member, guardian, or other responsible adult) one breakfast, one lunch, one dinner, and one dessert from the meals you planned. *
- d. Time your cooking to have each meal ready to serve at the proper time. Have an adult verify the preparation of the meal to your counselor.
- e. After each meal, ask a person you served to evaluate the meal on presentation and taste, then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how better planning and preparation help ensure a successful meal.
- Camp cooking. Do the following:
- a. Using the MyPlate food guide or the current USDA nutrition model, plan a menu for your patrol (or a similar size group of up to eight youth, including you) for a camping trip. Your menu should include enough food for each person, keeping in mind any special needs (such as food allergies) and how you keep your foods safe and free from cross-contamination. These five meals must include at least one breakfast, one lunch, one dinner, AND at least one snack OR one dessert. List the equipment and utensils needed to prepare and serve these meals.
- b. Create a shopping list for your meals showing the amount of food needed to prepare and serve each meal, and the cost for each meal.
- c. Share and discuss your meal plan and shopping list with your counselor.
- d. In the outdoors, using your menu plan for this requirement, cook two of the five meals you planned using either a lightweight stove or a low-impact fire. Use a different cooking method from requirement 3 for each meal. You must also cook a third meal using either a Dutch oven OR a foil pack OR kabobs. Serve all of these meals to your patrol or a group of youth. **
- e. In the outdoors, prepare a dessert OR a snack and serve it to your patrol or a group of youth.**
- f. After each meal, have those you served evaluate the meal on presentation and taste, and then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how planning and preparation help ensure successful outdoor cooking.
- g. Explain to your counselor how you cleaned the equipment, utensils, and the cooking site thoroughly after each meal. Explain how you properly disposed of dishwater and of all garbage.
- h. Discuss how you followed the Outdoor Code and no-trace principles when preparing your meals.
- Trail and backpacking meals. Do the following:
- a. Using the MyPlate food guide or the current USDA nutrition model, plan a menu for trail hiking or backpacking that includes one breakfast, one lunch, one dinner, and one snack. These meals must not require refrigeration and are to be consumed by three to five people (including you). Be sure to keep in mind any special needs (such as food allergies) and how you will keep your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals.
- b. Create a shopping list for your meals, showing the amount of food needed to prepare and serve each meal, and the cost for each meal.
- c. Share and discuss your meal plan and shopping list with your counselor. Your plan must include how to repackage foods for your hike or backpacking trip to eliminate as much bulk, weight, and garbage as possible.
- d. While on a trail hike or backpacking trip, prepare and serve two meals and a snack from the menu planned for this requirement. At least one of those meals must be cooked over a fire, or an approved trail stove (with proper supervision).**
- e. After each meal, have those you served evaluate the meal on presentation and taste, then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how planning and preparation help ensure successful trail hiking or backpacking meals.
- f. Discuss how you followed the Outdoor Code and no-trace principles during your outing. Explain to your counselor how you cleaned any equipment, utensils, and the cooking site after each meal. Explain how you properly disposed of any dishwater and packed out all garbage.
- Food-related careers. Find out about three career opportunities in cooking. Select 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 for requirement 4 may be prepared on different days, and they need not be prepared consecutively. The requirement calls for Scouts to plan, prepare, and serve one breakfast, one lunch, and one dinner to at least one adult; those served need not be the same for all meals.
- **Where local regulations do not allow you to build a fire, the counselor may adjust the requirement to meet the law. The meals in requirements 5 and 6 may be prepared for different trips and need not be prepared consecutively. Scouts working on this badge in summer camp should take into consideration foods that can be obtained at the camp commissary.
Monday, June 20, 2016
BSA Cooking Merit Badge Requirements and How They Differ From the Cooking Merit Badge Booklet
Sunday, June 19, 2016
Dutch Oven Meals
Consider any baked casserole a potential Dutch oven meal! Dutch ovens are camp cooks vehicle to dust off their favorite baked dinners. So if you have a favorite baked macaroni and cheese recipe, consider making it in a Dutch oven. Cobblers work especially well for desserts.
If you want tried-and-true winner recipes, here are a few.
Chicken Dutch-iladas by Ellen Bergman, Pack 673, Whittier California. 2nd place Entree winner Scouting Magazine contest 2009
Serves 8-10.
3 cups boiled shredded chicken (can substitute a rotisserie chicken, or use a crock pot with 3 chicken breasts for 4-6 hours on low.)
1 large can green enchilada sauce
12 corn tortillas
vegetable oil
1 pint sour cream
1 package dry, ranch dressing mix
3 cups Jack and/or cheddar cheese, shredded
1/2 cup black olives, sliced
Aluminum foil
While the coals heat up, lightly fry both sides of corn tortillas in oil till slightly crispy. Layer tortillas between paper towels to drain off as much oil as possible, and set aside. Combine shredded chicken, a third of the green sauce, sour cream, ranch dressing mix, olives and a third of the shredded cheese. Set mixture aside. Line the Dutch oven with foil to make it easier to clean. Wet bottom of oven with some of the green sauce and layer 3 tortillas, shredded chicken mixture, som cheese and more green sauce. In that order, layer a couple more times and top with the last of the tortillas, green sauce and cheese. Cover and cook 30 minutes with briquettes on top and bottom. Should be about 350 degrees inside.
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Spanish Rice Meal by Tom Betancourt, Troop 616, Harrington Park, NJ. 1st place Entree winner Scouting magazine contest 2009.
Serves 10-12
6 TBS olive oil
1 cup bacon, diced, raw
1 green bell pepper, diced
1 onion, diced
2 cloves garlic, diced
4 cups tomato juice
4 cups chicken stock
2 tsp salt
4 cups rice
1 cup frozen peas
1 can small white beans
Heat a 14 inch deep dutch oven over wood coals or charcoal briquettes. Add the olive oil. When oil is hot, add the diced bacon and cook until translucent but not completely done. Add green pepper, onion, and garlic to bacon fat and olive oil. Saute for two minutes, stirring frequently. Add tomato juice, chicken stock, and salt. Stir to mix and bring liquid to a boil. Cover the Dutch oven and remove some coals to bring liquid to a simmer. Simmer for about 20 minutes. Stir the mixture at 10 minutes. Rice is done when all liquid is absorbed and rice is soft. If all the liquid is absorbed and rice is not soft, add additional liquid. When rice is done, add peas and beans. Stir and recover. Let sit for about 5 minutes and serve.
To make this a full meal, fry 1 lb of hamburger and add to it.
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Lemon-Lime Soda Apple Dumplings by Martin A. Pessink, Venture Crew 451 Pittsburg, Texas. Grand Prize Dessert winner Scouting Magazine contest 2009.
Serves 8
2 large Granny Smith apples
1 12 oz can of lemon-lime soda
2 8 oz cans of refrigerated crescent rolls
1 stick butter
1 cup sugar
1 TBS cinnamon
Use a Dutch oven large enough to accommodate all apples in one layer because they'll expand when cooking. Cut each apple into eight pieces. Wrap each piece in one crescent roll. Melt stick of butter in the bottom of the Dutch oven and roll each piece in the melted butter before placing them in the bottom of the pan. Mix cinnamon and sugar and sprinkle the mixture over all apple pieces. Carefully add the soda so as to not wash away the sugar from the dumplings. Based on oven size, adjust the amount of briquettes on top and bottom and bake until dumplings turn golden brown. This will be about 30 minutes at 350 degrees.
If you want tried-and-true winner recipes, here are a few.
Chicken Dutch-iladas by Ellen Bergman, Pack 673, Whittier California. 2nd place Entree winner Scouting Magazine contest 2009
Serves 8-10.
3 cups boiled shredded chicken (can substitute a rotisserie chicken, or use a crock pot with 3 chicken breasts for 4-6 hours on low.)
1 large can green enchilada sauce
12 corn tortillas
vegetable oil
1 pint sour cream
1 package dry, ranch dressing mix
3 cups Jack and/or cheddar cheese, shredded
1/2 cup black olives, sliced
Aluminum foil
While the coals heat up, lightly fry both sides of corn tortillas in oil till slightly crispy. Layer tortillas between paper towels to drain off as much oil as possible, and set aside. Combine shredded chicken, a third of the green sauce, sour cream, ranch dressing mix, olives and a third of the shredded cheese. Set mixture aside. Line the Dutch oven with foil to make it easier to clean. Wet bottom of oven with some of the green sauce and layer 3 tortillas, shredded chicken mixture, som cheese and more green sauce. In that order, layer a couple more times and top with the last of the tortillas, green sauce and cheese. Cover and cook 30 minutes with briquettes on top and bottom. Should be about 350 degrees inside.
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Spanish Rice Meal by Tom Betancourt, Troop 616, Harrington Park, NJ. 1st place Entree winner Scouting magazine contest 2009.
Serves 10-12
6 TBS olive oil
1 cup bacon, diced, raw
1 green bell pepper, diced
1 onion, diced
2 cloves garlic, diced
4 cups tomato juice
4 cups chicken stock
2 tsp salt
4 cups rice
1 cup frozen peas
1 can small white beans
Heat a 14 inch deep dutch oven over wood coals or charcoal briquettes. Add the olive oil. When oil is hot, add the diced bacon and cook until translucent but not completely done. Add green pepper, onion, and garlic to bacon fat and olive oil. Saute for two minutes, stirring frequently. Add tomato juice, chicken stock, and salt. Stir to mix and bring liquid to a boil. Cover the Dutch oven and remove some coals to bring liquid to a simmer. Simmer for about 20 minutes. Stir the mixture at 10 minutes. Rice is done when all liquid is absorbed and rice is soft. If all the liquid is absorbed and rice is not soft, add additional liquid. When rice is done, add peas and beans. Stir and recover. Let sit for about 5 minutes and serve.
To make this a full meal, fry 1 lb of hamburger and add to it.
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Lemon-Lime Soda Apple Dumplings by Martin A. Pessink, Venture Crew 451 Pittsburg, Texas. Grand Prize Dessert winner Scouting Magazine contest 2009.
Serves 8
2 large Granny Smith apples
1 12 oz can of lemon-lime soda
2 8 oz cans of refrigerated crescent rolls
1 stick butter
1 cup sugar
1 TBS cinnamon
Use a Dutch oven large enough to accommodate all apples in one layer because they'll expand when cooking. Cut each apple into eight pieces. Wrap each piece in one crescent roll. Melt stick of butter in the bottom of the Dutch oven and roll each piece in the melted butter before placing them in the bottom of the pan. Mix cinnamon and sugar and sprinkle the mixture over all apple pieces. Carefully add the soda so as to not wash away the sugar from the dumplings. Based on oven size, adjust the amount of briquettes on top and bottom and bake until dumplings turn golden brown. This will be about 30 minutes at 350 degrees.
Trail or Backpacking meal ideas
Lightweight ingredients are the key to making great meals on the go. Look for meals that take lightweight equipment too-- and most meals are simply reconstituted dried foods. Making sure the water is safe on site is the subject of another post, but assuming that one has found a safe water source, or has filtered it sufficiently, allows one to use dehydrated foods without worry.
Meals that don't require cooking can be a combination of dried foods like jerky, dried fruits, nuts, granola, and cereal. Energy bars are filling and easy to take along. None of these foods require refrigeration and are lightweight. Nice and easy!
To satisfy the requirements for the Cooking Merit badge, however, one of the meals that are prepared for Requirement #7 must be cooked using one of the cooking methods in requirement 4. So these pre-packaged options won't work for both meals.
MRE's will suffice, since adding water and heating will create a meal to share. Consider any other pre-packaged meal that has you add hot water or cook in boiling water too. Macaroni and Cheese mixes will work, as well as dried soup mixes, oatmeal packets, flavored rice mixes and other pasta mixes. Where milk is called for, one could use milk powder and water. Although water will suffice, it may not be as tasty. Adding lightweight vegetables to these meals will boost their nutrition and add variety to the meal. For example, broccoli florets cooked in the boiling water that was used to cook macaroni will add a nice vegetable side for macaroni and cheese. Eaten with a bit of jerky will round it out.
Eggs can be carried safely in one's pack if packaged well. (A plastic carrying case works well, even though it doesn't look like it would.) Adding a raw egg to Ramen soup in the last few minutes of cooking makes it hearty. Toss in dipping carrots and it's filling and nutritious.
(Note that it is NOT recommended to boil a ziplock bag full of eggs and other ingredients to make an omelet or other meals. The plastic that compose ziplock bags is not stable and should not be boiled with foods to be consumed.)
Another meal idea is to make up one of the Tuna Helper package meals-- using foil packed tuna. Consider tossing a handful of vegetables into the hot water after cooking the pasta. This is such a good way to utilize every part of the cooking process.
For a snack, consider making 'Cereal Dump Trail Mix.' It's just a combination of the cereals in one's pantry that no one will eat-- like Cheerios, Fruit Loops and the leftovers from Lucky Charms after everyone has eaten the little marshmallow pieces out. Add to that some nuts, some chocolate chips and mini marshmallows and everyone will want a baggie-full to nibble on as they hike. This requires some preparation-- how can a counselor consider much preparation for the scout who hands out packaged granola bars to his troop and calls that his snack? It must be prepared in some way.
To be more health-conscious, consider bagging up a variety of dipping vegetables like carrots, celery, grape tomatoes and broccoli, to nibble on along the trail. You won't be as popular as the cereal kid, but it will do the job and give your buddies more stamina on the trail.
A flavored beverage will take any weird taste in your treated or filtered water go away. Consider hot cocoa mixes or powdered Gatorade or lemonade mixes. The variety is endless in the beverage aisle, so be adventurous.
Meals that don't require cooking can be a combination of dried foods like jerky, dried fruits, nuts, granola, and cereal. Energy bars are filling and easy to take along. None of these foods require refrigeration and are lightweight. Nice and easy!
To satisfy the requirements for the Cooking Merit badge, however, one of the meals that are prepared for Requirement #7 must be cooked using one of the cooking methods in requirement 4. So these pre-packaged options won't work for both meals.
MRE's will suffice, since adding water and heating will create a meal to share. Consider any other pre-packaged meal that has you add hot water or cook in boiling water too. Macaroni and Cheese mixes will work, as well as dried soup mixes, oatmeal packets, flavored rice mixes and other pasta mixes. Where milk is called for, one could use milk powder and water. Although water will suffice, it may not be as tasty. Adding lightweight vegetables to these meals will boost their nutrition and add variety to the meal. For example, broccoli florets cooked in the boiling water that was used to cook macaroni will add a nice vegetable side for macaroni and cheese. Eaten with a bit of jerky will round it out.
Eggs can be carried safely in one's pack if packaged well. (A plastic carrying case works well, even though it doesn't look like it would.) Adding a raw egg to Ramen soup in the last few minutes of cooking makes it hearty. Toss in dipping carrots and it's filling and nutritious.
(Note that it is NOT recommended to boil a ziplock bag full of eggs and other ingredients to make an omelet or other meals. The plastic that compose ziplock bags is not stable and should not be boiled with foods to be consumed.)
Another meal idea is to make up one of the Tuna Helper package meals-- using foil packed tuna. Consider tossing a handful of vegetables into the hot water after cooking the pasta. This is such a good way to utilize every part of the cooking process.
For a snack, consider making 'Cereal Dump Trail Mix.' It's just a combination of the cereals in one's pantry that no one will eat-- like Cheerios, Fruit Loops and the leftovers from Lucky Charms after everyone has eaten the little marshmallow pieces out. Add to that some nuts, some chocolate chips and mini marshmallows and everyone will want a baggie-full to nibble on as they hike. This requires some preparation-- how can a counselor consider much preparation for the scout who hands out packaged granola bars to his troop and calls that his snack? It must be prepared in some way.
To be more health-conscious, consider bagging up a variety of dipping vegetables like carrots, celery, grape tomatoes and broccoli, to nibble on along the trail. You won't be as popular as the cereal kid, but it will do the job and give your buddies more stamina on the trail.
A flavored beverage will take any weird taste in your treated or filtered water go away. Consider hot cocoa mixes or powdered Gatorade or lemonade mixes. The variety is endless in the beverage aisle, so be adventurous.
Adapting Recipes for Camp outs
Some of the recipes from the home cooking section can be adapted for camping. For example, Chili can be cooked on a camp stove and serve over baked potatoes that have been cooked in the coals. Add to that roasted corn on the cob in the husk and you have adapted well!
Most recipes that are baked can be made in a Dutch oven. For example, Lasagna, Enchiladas, cakes, breads and many baked desserts can be baked in a Dutch oven in place of a home oven. The big wild card is the temperature of the fire, which will determine how long to cook it.
This isn't a problem with foods that don't really require cooking; they just are heating things up and becoming bubbly and delicious. This is true for canned vegetables-- they are already cooked so as long as they are warm inside, they are delicious! But if the meal uses raw meat, eggs or batters that need to cook fully, there may be a problem if one isn't sure it's fully cooked. Keep this in mind when adapting recipes for a campout or Dutch Oven.
Most recipes that are baked can be made in a Dutch oven. For example, Lasagna, Enchiladas, cakes, breads and many baked desserts can be baked in a Dutch oven in place of a home oven. The big wild card is the temperature of the fire, which will determine how long to cook it.
This isn't a problem with foods that don't really require cooking; they just are heating things up and becoming bubbly and delicious. This is true for canned vegetables-- they are already cooked so as long as they are warm inside, they are delicious! But if the meal uses raw meat, eggs or batters that need to cook fully, there may be a problem if one isn't sure it's fully cooked. Keep this in mind when adapting recipes for a campout or Dutch Oven.
Thursday, June 16, 2016
Intelligence about Cooking from the 1800's
There is no such thing as luck in cooking. Laws govern the chemical changes which take place and can always be relied on. Water boils at 212 and cannot be made any hotter by violently boiling in an open vessel. Frying can be properly done only when the fat is smoking hot. Broiling can be properly done only over, or under, hot and bright coals. For baking, the oven must be of the right temperature. The same thing cooked in the same way will always be the same, and failure comes simply from neglect of the rules. It is as easy to have good cooking as bad; the former requires only the elements of care and intelligence.This quote comes from a book called 'The Century Cookbook' published in 1896 by a woman named Mary Ronald. This book is one of the earliest known American cookbooks, as most menus and 'recipes' were simply passed on from mother to daughter during childhood. It's an interesting slice of history to read about how they ate, set tables, and cooked meals so long ago.
Just a bit of history. And Ms. Ronald really has the right idea with her statement above.
Cooking while Camping-- Great Meal Ideas
The easiest meals to cook in a campsite are those that use the open fire. No special equipment, no fuels to worry about, and no potential failures. And who doesn't like being close to a fire?
Here are some meals that are cooked over an open fire. Remember to use good safety procedures around the fire so no one gets hurt.
#10 Can Dinner, BSA MB Booklet, serves 1, 30 minutes.
(This is called a Coffee Can dinner in the BSA Cooking Merit Badge Booklet, but I have a lot more #10 cans laying around from our food storage.)
1 carrot
2 celery ribs
2 strips bacon
1/2 lb hamburger
1 medium potato, sliced
1/2 onion sliced
1 medium tomato, sliced
salt and pepper
can with metal lid-- use a can opener that cuts the lid off below the edge on the sides, not on the top.
Cut carrot and celery into small pieces, cut bacon in half. Mold two meat patties out of the hamburger. Put half of the bacon in the bottom of the can, place half of each ingredient on top of the bacon in layers, Layer again, starting with the other meat patty. Cover with the metal lid (or another lid or double layer of tin foil) and place can on top of glowing coals for about 25 minutes. Check after 10 minutes to see if it's cooking too quickly-- add water if so.
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Corn on the Cob, BSA MB booklet, serves 1, 10 minutes.
Take a raw ear of corn and remove the husk and silk. Dab butter or oil all over the kernels and wrap in tin foil. Roast on the coals for 10 minutes.
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Campfire Hobo Stew Foil Dinner, BSA MB booklet, serves 4, 15 minutes.
1 lb hamburger or stew beef
chopped veggies of your choice, like green beans, carrots, onions, zucchini, bell pepper)
1 clove garlic, minced
salt and pepper to taste
4 TBS butter
Cut off 4 pieces of tin foil for individual packets. Spray the foil with spray oil. Add meat first, then veggies. Top with seasonings, then butter. Close foil on all sides, leaving some room for expansion. Mark your packet so you know which one is yours. Place the packets into the coals. Check for doneness in 10 minutes.
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Camp Kabobs, BSA MB booklet, serves 4,
1 lb raw chicken (cut into strips. Marinate in a ziplock bag with Italian dressing for 20 minutes)
or
1 lb steak (cubed, marinated in a ziplock bag with soy sauce and garlic powder for 20 minutes)
Large chunks of veggies like mushrooms, broccoli, zucchini, etc.
When ready to cook, load skewers with meat and veggies, but load them separately from each other. Load all mushrooms together on the same skewer, for example, because each item will cook at a different rate.
Position each skewer over the fire, starting with the meat first, then hard veggies, then soft veggies. Turn regularly.
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Foil Pick a Meal, BSA MB booklet, serves 4.
Choose something from each category and prepare each item by making them uniform bit-sized pieces. Spray the foil with oil, then put the meat in first, then the other ingredients. Top with butter and any favorite seasonings. Fold and crimp, allowing for expansion and place in the coals for 20-25 minutes.
Meats or Bases:
1 lb hamburger
4 boneless skinless chicken breasts
4 veggie burgers
1 lb salmon filet
4 ham steaks
8 hot dogs
2-3 cups chili
1 12 oz can tuna mixed with a can of cream of mushroom soup
Starches:
4 potatoes, chopped
3 cups cooked rice
4 sweet potatoes, sliced
4 slices bacon, cut into 1 inch pieces
2 cups corn chips
8 tortillas
4 cups corn
Veggies:
4 carrots, sliced into sticks
1 cup chopped broccoli, sweet peppers, zucchini or green beans
1 cup baked beans
1 cup shredded cheese
8 oz can peas
Exotics for flavor:
1 sliced onion
7 oz can mushrooms, drained
4 pineapple rings
1 sliced lemon
1 large apple, sliced
1 small can chopped green chiles
1 cup salsa or a medium tomato, chopped
1 cup diced celery
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Wooden Shad, from the Plains Wars 1850's, How to Feed an Army, serves 1.
One Shad (or you can substitute another fatty fish like herring, mackerel or freshwater bass.)
1x4 plank, hardwood like maple or apple or cherry. Not pine because of the sap.
butter and salt and pepper to taste
Heat the plank near the fire. Dress and clean the fish, removing as many bones as possible. Nail the fish to the plank using a nail in the tail. Place the board near the fire with the fish facing it to obtain a good slow heat. After 15 minutes, remove nail and turn the shad. Baste often with Italian dressing or butter.
Here are some meals that are cooked over an open fire. Remember to use good safety procedures around the fire so no one gets hurt.
#10 Can Dinner, BSA MB Booklet, serves 1, 30 minutes.
(This is called a Coffee Can dinner in the BSA Cooking Merit Badge Booklet, but I have a lot more #10 cans laying around from our food storage.)
1 carrot
2 celery ribs
2 strips bacon
1/2 lb hamburger
1 medium potato, sliced
1/2 onion sliced
1 medium tomato, sliced
salt and pepper
can with metal lid-- use a can opener that cuts the lid off below the edge on the sides, not on the top.
Cut carrot and celery into small pieces, cut bacon in half. Mold two meat patties out of the hamburger. Put half of the bacon in the bottom of the can, place half of each ingredient on top of the bacon in layers, Layer again, starting with the other meat patty. Cover with the metal lid (or another lid or double layer of tin foil) and place can on top of glowing coals for about 25 minutes. Check after 10 minutes to see if it's cooking too quickly-- add water if so.
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Corn on the Cob, BSA MB booklet, serves 1, 10 minutes.
Take a raw ear of corn and remove the husk and silk. Dab butter or oil all over the kernels and wrap in tin foil. Roast on the coals for 10 minutes.
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Campfire Hobo Stew Foil Dinner, BSA MB booklet, serves 4, 15 minutes.
1 lb hamburger or stew beef
chopped veggies of your choice, like green beans, carrots, onions, zucchini, bell pepper)
1 clove garlic, minced
salt and pepper to taste
4 TBS butter
Cut off 4 pieces of tin foil for individual packets. Spray the foil with spray oil. Add meat first, then veggies. Top with seasonings, then butter. Close foil on all sides, leaving some room for expansion. Mark your packet so you know which one is yours. Place the packets into the coals. Check for doneness in 10 minutes.
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Camp Kabobs, BSA MB booklet, serves 4,
1 lb raw chicken (cut into strips. Marinate in a ziplock bag with Italian dressing for 20 minutes)
or
1 lb steak (cubed, marinated in a ziplock bag with soy sauce and garlic powder for 20 minutes)
Large chunks of veggies like mushrooms, broccoli, zucchini, etc.
When ready to cook, load skewers with meat and veggies, but load them separately from each other. Load all mushrooms together on the same skewer, for example, because each item will cook at a different rate.
Position each skewer over the fire, starting with the meat first, then hard veggies, then soft veggies. Turn regularly.
------------------------------------------
Foil Pick a Meal, BSA MB booklet, serves 4.
Choose something from each category and prepare each item by making them uniform bit-sized pieces. Spray the foil with oil, then put the meat in first, then the other ingredients. Top with butter and any favorite seasonings. Fold and crimp, allowing for expansion and place in the coals for 20-25 minutes.
Meats or Bases:
1 lb hamburger
4 boneless skinless chicken breasts
4 veggie burgers
1 lb salmon filet
4 ham steaks
8 hot dogs
2-3 cups chili
1 12 oz can tuna mixed with a can of cream of mushroom soup
Starches:
4 potatoes, chopped
3 cups cooked rice
4 sweet potatoes, sliced
4 slices bacon, cut into 1 inch pieces
2 cups corn chips
8 tortillas
4 cups corn
Veggies:
4 carrots, sliced into sticks
1 cup chopped broccoli, sweet peppers, zucchini or green beans
1 cup baked beans
1 cup shredded cheese
8 oz can peas
Exotics for flavor:
1 sliced onion
7 oz can mushrooms, drained
4 pineapple rings
1 sliced lemon
1 large apple, sliced
1 small can chopped green chiles
1 cup salsa or a medium tomato, chopped
1 cup diced celery
----------------------------------------------------
Wooden Shad, from the Plains Wars 1850's, How to Feed an Army, serves 1.
One Shad (or you can substitute another fatty fish like herring, mackerel or freshwater bass.)
1x4 plank, hardwood like maple or apple or cherry. Not pine because of the sap.
butter and salt and pepper to taste
Heat the plank near the fire. Dress and clean the fish, removing as many bones as possible. Nail the fish to the plank using a nail in the tail. Place the board near the fire with the fish facing it to obtain a good slow heat. After 15 minutes, remove nail and turn the shad. Baste often with Italian dressing or butter.
Wednesday, June 15, 2016
Don't Have a Dutch Oven? Improvisations
One of the requirements is to cook a meal with a Dutch Oven. What if you don't have access to one?
Consider reading through the forum to see what other people found out using this method of Dutch Oven cooking.
It's always great to see new ideas especially when they are cheap!
Here are some alternatives that will work just fine.
In the Spanish American war, the cooks made a bread for the fighting troops without formal ovens. They came up with a make-shift Dutch Oven using two pie pans, a shovel and some earth. Here are the instructions from a cookbook called, "How to Feed an Army." (Lewin, J.G. and P.J. Huff, Smithsonian.)
Dig a hole in the ground 18-20 inches in diameter and depth, and burn a fire in it for 5-6 hours. Take a government mess pan [like a pie pan] and cut off about 1 1/2 inches of the rim, leaving a rough edge. Into this pan put dough [or meal] enough to fill it two-thirds full; cover with another mess pan [pie pan.] Then take out all the cinders from the fire except a bed two or three inches deep; upon this place the mess pans and surround and cover with hot cinders. Spread with a covering of earth and leave for 5 or 6 hours. The bread will not burn, as in rising it will not reach the bottom of the upper mess pan. The rough-cut edges of the lower mess pan afford egress to any gases that may be discharged.
Another idea is to substitute a Bundt pan or a donut-shaped metal jello mold as the lower pan, a large lid for the upper pan, and a live fire with a grate on top. Withe the meal in the Bundt pan, place the Bundt pan on the grate with the lid on top. The hole in the center of the Bundt pan allows the heat to come up and over the meal, heating it like an oven on all sides. The heat continues through the fluted edges outward. Butter the pan first or you'll end up scraping and soaking for a long time after the meal. Here are some comments online about it:
You'll need a metal jello mold and a metal cake pan that fits over the top of it. The plainest jello mold possible, so you have the fewest nooks and crannies for your baked goods to get stuck to. Grease the jello mold well, and pour in your brownies, or whatever. Set it on a not-too-hot area of the grate and put on the lid. Check it periodically to see how it's coming. Bring along a pliers to act as your hot pad. You'll be checking it fairly frequently and turning it so one side doesn't get burnt.
The hole in the middle of the jello mold allows heat to rise and the cake pan traps it, so the top of your baked goods get cooked. And, the finished item will be mostly "edge", so you don't have the dastardly problem of burnt edges and gooey raw center.
One jello mold will work for a pouch of brownies or cornbread/bisquits/etc- for maybe 4 people. I use 2 for larger groups....I'm of the opinion that it's probably impossible to have too many brownies!
I confess that I just use the mixes from the grocery store- even ones that ask for eggs. I do bring eggs, although you could substitute dried eggs(ugh!) There is a pretty wide variety of "just add water" stuff at a big supermarket like Super One.
(Dogwoodgirl on http://www.bwca.com/index.cfm?fuseaction=forum.thread&threadId=12222&forumID=18&confID=1)
Consider reading through the forum to see what other people found out using this method of Dutch Oven cooking.
It's always great to see new ideas especially when they are cheap!
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