Camp Food

Notes from Regional Meeting:

Get Handout on CD. Excellent for new and returning cooks which includes certification level for girls.

www.scoutscan.com/pdf/dutchbeg.pdf

recipes.lovetoknow.com/make_a_charcoal_chimney

recipes.suite101/article.cfm/simple_camping_food

Ideas shared for cooking:

• Pasta, Tacos, Hamburgers, Hawaiian Haystacks, tin foil dinners
• Google: snacks, campire, kids
• Freeze sauces in ziplock bags on cookie sheets-then you can stack ziplocks in coolers
• Anything you see in a store that is frozen-you also can freeze.
• Freeze h20 jugs for at least 2 weeks and use in cooler for ice
• Freeze juices before camp - dump out some juice first - then can also be used for ice in coolers.
• Higher altitudes = longer boiling time
• Freeze pasta in al dente form, put in cold water to cool, then put in ziplock bags on flat cookie sheets, freeze then finish cooking up at camp.
• Costco has hashbrown in large cardboard containers which you only need to put hot water in and close top back up.
• Label coolers for each day so girls do not open up cooler before needed to keep cool.
• Milk and eggs can also be frozen. Eggs can be cracked and put in container and freeze
• Cover dutch ovens with foil for easier cooking.
• Shared idea: use mineral oil for cleaning dutch ovens - less rancid smell for long term storing - also place crumpled newspaper inside dutch oven for long term storage.
• Use salt to assist with cleaning out dutch oven cookers - no soap to be used.
• Charcoal - do not use store brand - it cooks too quickly. Also do not use Matchlight brand due to charcoals heating up too quickly for cooking
• Enjoy! Practice meals before going up to camp!
• Encourage girls to drink 1/2 gallon water before lunch and 1/2 gallon of water before dinner for hydration. Leaders found girls to have less falls and were healthier during camp with less trips to hospital.