Troop Soup

Here you will find links to various cooking recipes and techniques for camping.  If you know of a good recipe or useful cooking site, please email it to the Scoutmaster.

Camping Recipes:
Boy Scout Trail

Gluten Free Recipes:

Troop Favorites:
Antelope/Beef Stew
(same as venison, but with antelope)

Freezer Bag Cooking:

Freezer bag cooking is a simple technique that is perfect for Scouts, hot water is added to dry ingredients in freezer bag much like one adds hot water to a prepackaged freeze-dried meal. (No, this is not like boiling an omelet in a bag (don’t) and there are no BPA worries with these techniques.)

Cranberry Chicken Rice (lower sodium):

In a quart freezer bag put: 
1 cup instant rice 
1 Tsp. Chicken bullion (low sodium) 
1/4 Tsp. salt, if desired 
1/2 Tsp. granulated garlic 
1 Tsp. Parsley 
1 Tsp. Dried Onion 
2 Tbl. Dried veggie flakes or freeze dried mixed vegetables 
2 Tbl.+2 Tsp. Craisins 
Also take a 3-5 oz. can of chicken with you. 
Add the chicken and it’s liquid into the freezer bag, and 1 1/4 cups boiling water. Stir well and put into a cozy for 10 minutes. Serves 1.

In a quart freezer bag put: 
1 package graham crackers, reduced to crumbs. 
1/4 cup broken pecans (toast them first for best results) 
2 Tbsp powdered sugar. 
In another bag put: 
3 oz (about 3/4 cup) chocolate chips and 
3 Tbsp powdered milk. 
In camp: Add 1/4 cup water to the chocolate. Bring a pot of water to a boil and dip the bag to melt the chocolate (the higher-quality the chocolate, the better it melts and the better it tastes). When melted, add the graham cracker crumbs and knead to mix thoroughly. How you eat it is up to you. You can let it cool and break into chunks. Serves 4-8.

Khaki Chef Competition
  • Multiple Patrols
  • One cooking stove per patrol
  • Identical assortment of utensils, serving plates, mixing bowls, spices, olive oil spray, water, paper towels, pots, pans, skillets, and the like

Each Patrol
  • receives a box of assorted ingredients without prior knowledge of contents
  • has 1 hour 15 minutes to turn those ingredients into a main course/entree and dessert
  • must use all the ingredients, but need not use up all the ingredients
  • may use whatever else is available to them personally, including campfires
  • must have a name for their dishes
  • is responsible for wiping clean the various pots and utensils for later cleaning
  • will be judged for presentation, creativity, taste and teamwork