Does dinner at camp mean pork and beans to you? Or hamburgers and hot dogs?

If it does, maybe some of our tried and true camp meals can help!

Check out our camp recipes below! Drop by often because we will be adding more and more delightful dishes to tempt your Beavers, Cubs, Scouts, Venturers, Rovers, and even Leaders to the table with cheers!

Bon Appétit!

Breakfast

FRENCH TOAST

Makes about 40 French Toast

• 12 eggs at room temperature
  
• 2 cup of milk at room temperature
  
• ¾ to 1 tablespoons of cinnamon
  
• ½ to ¾ tablespoons of nutmeg
  
• ¼ to ½ tablespoons of allspice
  
• 2 loaves bread
  
• Icing sugar, jam, syrup, or other toping

Beat eggs well. Add milk, a little at a time, beating well after each addition.
Add cinnamon, nutmeg and allspice. Beat mixture well to combine ingredients.
Heat griddle over hot fire.
When griddle is hot, grease lightly with butter or margarine. Soak bread, one piece at a time, in egg mixture and place on griddle in a single layer, sides touching.
Turn once, when brown and no longer sticking.
Place cooked Toast in a covered pan on edge of fire to keep warm while cooking the rest.

If you wish, sift icing sugar over warm Toast before serving. Or, top with jam, syrup, or other topping.

SAUSAGE MASH

Feeds about 12-15

• 4-6 pounds bulk sausage meat (NOT SAUSAGES!)
  
• 2 large boxes instant mashed potatoes
  
• Salt and pepper to taste
  

Brown sausage meat in large skillet over medium flame until well browned.
Pour off fat.
Keep warm in covered pan on side of fire.

In large pot, over medium fire, cook instant mashed potatoes according to package directions.

When potatoes are cooked, add sausage meat, salt and pepper. Mix well.

Re-heat, if necessary.

Lunch

FIRE PIT BURGERS

Makes 12

• 3 pounds lean ground beef, pork or chicken.
  
• 3 large baking potatoes,washed but not peeled
  
• Salt and pepper to taste
  
• Hamburger Buns
  
• Relish, mustard, ketchup, and any other toppings you like.
  
• Heavy foil
  
• Newspaper
  
• Hot embers
  

Soak newspaper until very wet. Keep moist.

Keep embers hot in fire pit.

Mix ground beef with salt and pepper.
Form into 12 patties ¼ to ½ inch thick.

Slice each potato into 4 slices of about ½.

Place one burger, topped by one potato slice, in the middle of a square of foil.
Seal well (no bare spots!)

Wrap each package in several layers of wet newspaper.
Make sure all the foil is thoroughly covered.

Rake embers out towards edge of fire.

Place packages on embers, as close to the fire as possible, but away from the flame.

Turn about every 5 - 10 minutes until done: about 25-30 minutes.

When done, make into hamburgers and enjoy!

CORNED BEEF HASH

Servers 4

• 1 Can Corned Beef
  
• 1 large onion
  
• 1 large potato, unpeeled
  

Peel and grate onion. Grate potato.

Mix well together with canned corn beef.

Press firmly into bottom of large, lightly greased skillet.

Cook over medium fire until bottom is dry.

Place lid on skillet and turn Hash onto lid. Slide back into pan and continue to cook until dry.

Turn out on to plate and cut into four pieces.

Serve hot.

BASIC BANNOCK BREAD

Makes 1 large loaf

• 1 cup flour
  
• 1 tsp. baking powder
  
• ¼ tsp. salt
  
• water

Mix ingredients with a few tablespoons of water.

Place rack on side of fire pit, over hot embers and stones.

Place oven on rack and bake for 20-30 minutes.

The dough can be baked as one large loaf or several small ones.

VARIATIONS

• 1: Using milk instead of water adds flavour and makes a browner loaf
  
• 2: 1 tbs. sugar adds flavour.
  
• 3: One egg makes the bread richer.
  
• 4: 1 tbs. margarine or butter makes the bread flakier.
  
• 5: Add cinnamon, nutmeg, allspice or other flavourings as desired.
  

Dinner

Servers 4 -6

• 1lb. ground beef, chicken, pork or veal
  
• 1 tbs. minced onion
  
• 1 cup celery, diced
  
• 2 cups potatoes, unpeeled, diced
  
• 1 11oz can cream of mushroom soup
  
• ½ salt
  
• ½ thyme
  
• ½ basil
  

Brown beef in large skillet or Dutch oven, drain excess grease.

Add onions and stir with meat for one minute.

Add other ingredients and stir well.

Cover skillet or oven and cook for about 25 minutes or until potatoes are done.

MEAT PIE

Servers 8

• 1½lbs ground beef
  
• 2 tbs margarine or butter
  
• 1 tsp minced onion
  
• ½ cup celery, diced
  
• ½ cup green peas
  
• ½ tsp. oregano
  
• ½ tsp. basil
  
• ½ cup water
  
• 2 cups biscuit mix
  

Brown meat in skillet,drain and set aside.

Melt margarine or butter and brown the onions and celery.

Combine meat, onions, celery, peas, basil,oregano, and water. Cover and cook for 15 minutes.

Place the mixture in greased baking dish.

Mix the biscuit mixture as directed, roll or pat to shape and place on top of the mixture.

Bake for about 15 minutes until top crust is done and brown.

MACARONI AND CHEESE

Servers 4-6

• 1 cup elbow macaroni
  
• 2 qt. boiling water
  
• 1 11oz can cream of celery soup
  
• 1 cup cottage cheese
  
• 2 tsp. basil
  
• ½ cup Parmesan cheese
  

Cook macaroni in boiling water for about 8 minutes. Drain.

In oiled baking pan, combine macaroni, soup, cottage cheese and basil.

Mix well.

Sprinkle Parmesan cheese on top and bake about 20 minutes.

Dessert

FRUIT SALAD

Serves 8

• 1 29oz can peaches, in juice
  
• 1 29oz can pineapple chunks, in juice
  
• 1 16oz can white grapes, in juice
  
• 1 8oz can maraschino cherries
  
• ½ cup raisins
  
• 8oz miniature marshmallows
  
• powdered sugar

Drain juice from fruit and retain.

Combine fruit and marshmallows in a bowl and mix well.

Add small amount of juice if needed for a moist mix; sprinkle a small amount of powdered sugar on top of the mixed fruit for garnish.

Can be served at room temperature or cooled over ice.

When in season, you may wish to use fresh fruit.

CHOCOLATE CUPS

Servers 8

• ¾ cup margarine or butter
  
• 1 cup Graham cracker crumbs
  
• ½ cup whole wheat flour
  
• 4 tbs. sugar
  
• 6oz chocolate chips
  
• 1 cup miniature marshmallows
  

Mix margarine, Graham crackers crumbs, flour and sugar.

Divide mixture into equal portions and press on the bottom and partially up the sides of eight oiled muffin cups.

Place the chocolate chips in the molded crusts, then place the marshmallows on top.

Place in oven and bake over hot coals for 15 minutes.

Cool and serve in muffin pan.