BSA Troop 31

Nashville, Tennessee

“It is far better for a scout to eat a burned pancake that he cooked himself than to eat one perfectly prepared by an adult.”
William W. Stifler, Troop 31 Scoutmaster, 1957-1964

“Even the burned parts taste good.”
Hicks Woolwine, Troop 31 Eagle Scout

Troup 31

Cooking extravaganza

October 27, 2008

Recipes

Cherry/Pineapple Dump Cake

by Grant Decker

Ingredients:

2 Betty Cocker Yellow Pudding Cake mixes

 4 Pats butter

 1  Large Can Cherry Pie filling

 1 large can Pineapple pieces

1/2 cup water

Equipment:

#14 Dutch oven

1 Large Spoon

Instructions Start charcoal, line dutch oven with heavy duty aluinum  

foil (twice), place dutch oven over about 14-16 coals, pour in both  

cans of fruit, dump in both cake mixes, spread lightly. Add 4 pats  

butter cover and cook for about 30 min. or till golden. Feed about 8  

boys. after done lift out foil, wipe, re-oil, reheat and your done

Comment: can be made with any combination of fruits, or cake mixes,  

just try a few.

Bronson’s Chicken Fried Rice

by Bronson Ingram 

Ingredients: 

Korean stir fry sauce

oyster sauce

teriyaki sauce

soy sauce

crushed red peppers

chicken, cut up in bite size pieces

carrots

broccoli

onions

cooked rice.

Stir fry all ingredients in a pan.

Breakfast Burritos

  by Will Singer

Flour Tortillas

Scrambled Eggs

Cheese

Ham/ Bacon

Spanish Noodles/ Frog Foot Goulash

by Shelton Clark

1 pound ground beef

2 teaspoons salt

1 teaspoon black pepper

Tabasco sauce, to taste

1 teaspoon chili powder

1/2 cup chopped onions

1/2 cup chopped bell peppers

1 can cream-style corn

1 can diced tomatoes

6 oz. wide egg noodles (approx. 2 generous cups)

shredded sharp cheddar cheese, to taste

Brown the meat in approx. 1 tbsp olive oil.  Add seasoning (salt, pepper, Tabasco, chili powder) and stir.  Add onions and green peppers and cook for about one minute.  Add cream-style corn and tomatoes and stir. Add noodles and gently stir into sauce.  Bring to a low boil while pressing noodles into sauce.  Reduce heat to very low and cover.  Cook 30-40 minutes or until noodles are tender.  Add cheese and cover for about one minute or until cheese melts. 

2 bags semisweet chocolate chips

 1 can condensed milk

 1/4 cup flavored liquer of choice

 Melt all in pot. 

Dip sliced apples, marshmallows, bananas, strawberries, orange slices, rice krispie treats, any other fruit you want.
Eat straight, roll in pecan pieces or sprinkle with powdered sugar.
 

Cinnamon Balloons with Chocolate Sauce

by Henry Ingram

Hot Fudge Sauce

by Ethan Yappen

1/2 c cocoa
1/4 c butter
2/3 c sugar
2/3 evaporated milk

In saucepan, melt chocolate and butter.  Bring to a boil, reduce heat and boil gently for 8 minutes stirring frequently.  Remove pan from heat. cool slightly.

ITALIAN SPAGHETTI SAUCE WITH ROTINI

by Neil Richardson

1 Pound Ground Italian Sausage

2 Tbsp. Olive Oil

6-8 Ounces Sliced Mushrooms

1 Large Yellow Onion, Diced

3 Cloves Garlic, Minced

1 Large Red Pepper, Diced

1 Large Green Pepper, Diced

2-14.5 Ounce Cans Whole Peeled Tomatoes

3-8 Ounce Cans Tomato Sauce

2-6 Ounce Cans of Tomato Paste

1-1/2 Tsp. Dried Basil

1-1/2 Tsp. Dried Oregano

½ Cup Fresh Parsley, Minced

1 Tsp. Kosher Salt

1 Tsp. Freshly-Ground Black Pepper

2 Tsp. Brown Sugar

1 Cup Water

Grated Parmesan

In a Dutch oven, brown sausage.  Drain off grease and add olive oil to pan.  Add vegetables and cook, stirring frequently, until onions are tender.  Add remaining ingredients, except Parmesan chess.   Cook over medium heat, stirring occasionally for 45 minutes.  Add more water if sauce becomes too thick. 

• PITA PIZZAS
• by Fred Crumbo
• ingredients –
• pita bread
• bag of mozzarella cheese, shredded
• spaghetti sauce
• pepperoni’s
• butter
• 
  1. put butter in pan to melt
  2. stuff pita bread with cheese, spaghetti sauce, (pepperonis optional)
  3. bake it on stove and eat

Pat Sander’s Black Bean Soap

By Pat Sanders

1 can chicken broth

1 can black beans (drained)

1 can black refried beans

1 16oz container of fresh salsa

 Cook till done & garnish with any of these items:  

 Cheese / cilantro / onions / hot sauce

BRATS & ONION POTATOES

By Michael Piana

Onion Potatoes

2 lbs. red potatoes

1/3 cup olive oil

1 packet onion soup mix

Clean potatoes and cut into cubes. Put in plastic bag with soup mix and oil.  Shake until well coated.  Pour into aluminum pan. These can be pre-baked at 350 for 1 hour and brought to camp in cooler or cooked over hot coals until tender.

Brats

Put brats in pan and cover with water (and 1 bottle of beer if cooking at home in advance). Cook at low simmer for one hour. Cool and rinse all grease from brats.  Refrigerate until needed if not using immediately.  Cook on grill over hot coals until heated through.

• Quesadilla’s
• by Edward Landstreet
• tortilla’s
• shredded cheese
• refried pinto beans
• salsa
• Heat beans. Put tortilla in pan/griddle & add cheese & warm beans .  Then add another tortilla on top & flip over
• when slightly browned. Serve w/ salsa.

Dessert Burritos Recipe
 Prepared by Donny Abel

Required:

knife
aluminum foil
spoons

baking pan is optional

Ingredients: tortillas
pie filling - blueberry, cherry, apple, ...
chocolate chips
mini-marshmallows
peanut butter Notes: Let each person prepare his tortilla with desired toppings.  (We make ours with peanut butter, mini-marshmallows and chocolate chips only.) Instructions:

Open the cans and put a spoon in each one.
Tear off large squares of aluminum foil.
Put a tortilla on a foil square.
Add peanut butter or pie filling.
Sprinkle with chocolate chips and/or marshmallows.
Roll up the tortilla and fold the bottom edge in.
Wrap foil around tortilla, place in baking pan, and grill over fire. 

(You can also place foil-wrapped tortilla directly on grill above fire, or on ash around edge of fire.)
Wait for the ingredients to melt.

Hints:

• Main problem is putting too much stuff in the tortillas - 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 foil wrapper somehow so he knows it is his - special foil fold or permanent marker or series of poked holes in the foil.