BASIC OUTDOOR COOKING COOKBOOK ❧ 888.747.6945 | gsnwgl.org
INTRODUCTION
This cookbook includes beginner-level recipes and cooking tips for basic outdoor cooking skills:
• stick cooking (using whittled sticks, roasting forks or pie irons)
• one-pot meals (cooking pots set on a grate over the fire)
• foil packets (food wrapped in aluminum foil pockets and set on hot coals)
Generally, anything you cook on a stovetop at home can be cooked over a fire and usually with equivalent cooking time. Try a couple recipes here, use your own cooking experience to modify to your taste, or try your own favorite recipes!
OUTDOOR EDUCATION TRAINING
Outdoor cooking is a team activity! Girl Scouts work together to prepare, cook and clean up after themselves when they eat outdoors. Start simple, build confidence, and work toward more advanced cooking skills. Encourage a progression of skills in preparing and cooking meals over a fire.
At GSNWGL, volunteers complete the course, Outdoor Education Training, to learn and practice the Girl Scout Way of starting, maintaining and extinguishing campfires. They learn three techniques for cooking over a campfire: stick, pot and foil. Food safety preparation and outdoor dishwashing is also covered, using Leave No Trace principles. Get your certification to build campfires with girls and get our girls outside and cooking together!
Check the Council Activities tab for spring and fall Outdoor Education Training courses or ask your Service Unit’s Outdoor Champion for help.
MEAL PLANNING ADVICE
Watch the time
Not every meal has to be cooked over the fire during a campout. In the spirit of outdoor skill progression, begin by planning just one campfire meal and build your experience, one meal at a time. There’s nothing wrong with keeping the rest of the trip’s meals very simple with cold sandwiches, cereal and snacks with fresh fruit and veggies.
While campfire cooking times are usually equivalent to kitchen cook times, more time is needed to build up the fire, maintain it and properly extinguish it. Plan your meals to complement your day’s outdoor activities and energy levels.
Picky eaters, allergies and diets
Multiple picky eaters, food allergies, and diet choices (gluten intolerance, vegetarian, etc.) can make meal planning a challenge in a large group. Stick cooking and foil packets can help by giving girls control over what they include in their individual serving. For example, vegetarians don’t add ground beef to their foil packet meal, or girls may choose white bread over wheat bread for their pie iron grilled sandwiches. Offer two or three food options for each meal; girls who won’t eat a noodle soup can still have a sandwich and raw veggies. The truth is, girls are more likely to eat when they are involved in the meal planning and choose the menu items.
Balanced meals
Many students already learn about healthy food choices in school, including the Choose My Plate model. Help girls plan the menu by filling in options for each food category: grains, proteins, fruits, vegetables, and dairy. Visit choosemyplate.gov for free resource sheets and advice on building balanced meals.
About raw proteins
Make choices about using raw or cooked proteins based on your cooking location, available amenities, and the ages and skill levels of the girls you are guiding in outdoor cooking skills. Will you have access to refrigerators or ice to restock coolers? Will girls be expected to handle raw meat to prepare individual meals? Have the girls been taught the risks and responsibilities of handling raw proteins and have they demonstrated the self-control to follow directions? Consider cooking raw proteins ahead of time and packing them in coolers to add to camp meals on site, using proteins in a can (like chunk chicken for soups), having only adult volunteers handle raw proteins, or leaving them off the menu altogether.
Questions about food safety? Find the GSNWGL Food Safety Guidelines on the Volunteer Collective website. The Outdoor Cooking section in the Safety Activity Checkpoints has good advice. We also recommend finding answers to your questions at www.foodsafety.gov/
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SECTION 1: STICK
What and Why
Stick cooking is a common way to introduce kids to campfire cooking. It’s easy enough to poke simple food onto a stick to warm it up over a fire! S’mores are often the first recipe kids “cook” over flame.
Stick cooking can be done with a whittled stick, a roasting fork, or a pie iron. You can also grill skewered proteins and vegetables. Cooking breads over the fire works better with a wooden dowel rod.
Advantages
• Sometimes it’s fast (like S’Mores or hot dogs).
• Can be cooked or warmed to individual preference
• Each girl has responsibility for her own meal or snack
• Individually prepared portions easily accommodate picky eaters and diet choices.
Concerns
• Sometimes it’s slow (like pie iron sandwiches)..
• Girls may tire out easily from holding the stick over the flame.
• Impatient girls might burn fingers or tongues if they try to eat the food before it cools down.
• Large groups will need to take turns with available cooking tools and time around the fire pit.
• Metal roasting forks and pie irons get hot. Remind girls to touch only the handle.
• Food on a stick can get incinerated over the fire! Girls need self-control to handle their stick safely, and not whip their flaming marshmallow out of the fire and into their neighbor.
Advice
• Set clearly defined rules about how to carry the sticks around the campfire area. Nobody wants a stick in the eye (walk slowly, hold stick vertically).
• Tie back loose hair with elastics, hats, or bandanas.
• When reaching toward the fire, have girls maintain three points of contact on the ground for good balance.
• The best place for stick cooking is above the flame, not in the flame.
• The best place for pie iron cooking is in hot coals, not flames.
• Pie irons are made of cast iron, so don’t use soap on them or bang them together when they're hot—they might crack.
S’mores did you know it’s a Girl Scout thing? Yes—the first appearance of the S’more recipe was in a 1927 Girl Scout book!
“Some More”
• 16 graham crackers
• 8 bars plain chocolate (any of the good plain brand broken in two)
• 16 marshmallows
Toast two marshmallows over the coals to a crispy gooey state and then put them inside a graham cracker and chocolate bar sandwich. The heat of the marshmallow between the halves of chocolate bar will melt the chocolate a bit. Though it tastes like “some more” one really is enough.
Tramping and Trailing with the Girl Scouts. New York: Girl Scouts, 1927.
❧ STICK RECIPES
Roasting forks are great for veggies, meats and marshmallows, but biscuit recipes work better on a dowel that is about 3/4 of an inch to 1 in diameter.
Biscuit on a Stick
Meal Ideas:
Eat a biscuit with sweet or savory additions. Spread butter and jam for a delicious breakfast treat. Spread butter and sprinkle garlic salt and parmesan cheese for a savory snack.
Ingredients:
• Ready to bake biscuits (1 can)
Preparation:
1. Smooth aluminum foil around the end of the stick covering a good six inches. If you don't do this your stick may start burning.
2. Insert the foil-covered stick into the biscuit horizontally and roast over the fire. Biscuits are done when they are golden brown and easily slide off the stick.
Pigs in a Blanket
Ingredients:
• 1 tube crescent rolls
• 4 beef hot dogs
• Yellow mustard or other condiments
Preparation:
1. Roll out crescent dough and cut into four equal pieces.
2. Place a hot dog at one end of a portion of dough and tightly wrap, trimming off any excess dough. Repeat with remaining hot dogs.
3. Place each pastry-wrapped dog on a long metal skewer and hold over the fire. Turning constantly to avoid burning, cook until dough is browned and crisp, 10 to 15 minutes.
4. Serve with mustard.
Campfire Eclairs
Ingredients:
• 1 tube of crescent rolls
• 1 pack vanilla instant pudding
• 2 cups milk (fresh or powdered)
• Chocolate frosting from a can
Preparation:
1. Make the instant vanilla pudding and set aside for at least an hour.
2. Wrap one of the crescent rolls around the end of a stick making sure you close up the very end.
3. Cook over the fire until you end up with a golden brown long tube with one open end.
4. Fill with vanilla pudding and spread chocolate frosting.
5. Let eclairs stand for a few minutes before eating.
❧ STICK RECIPES CONTINUED
Campfire Cinnamon Rolls
Ingredients:
• 1 can refrigerated cinnamon rolls
Preparation:
1. Skewer cinnamon rolls horizontally.
2. Toast over a campfire (low flame is ideal) until golden and cooked through in the center, rotating, 15 to 20 minutes.
3. Drizzle with icing and serve immediately.
“Grilled” Ham & Cheese Sandwiches
Ingredients:
• Bread
• Mayonnaise
• Deli Ham
• Cheese of choice
• Pickles
Preparation:
1. Spread mayonnaise, ham, cheese and pickles on bread. Top with another slice of bread. Cut the sandwich into quarters.
2. Toast each quarter on a stick/skewer until the cheese melts.
Beef & Onion Skewers
Ingredients:
• Beef or pork cut into 1" cubes
• Small whole onions
• Red or green peppers
• whole mushrooms
• whole cherry tomatoes
Preparation:
1. Cut the peppers in large chunks, leave the other vegetables whole.
2. Slip the pieces onto a skewer, alternating the ingredients. (Skewer the onions and mushrooms through the core, or they might fall off while cooking.)
3. Cook over the open fire for 15–20 minutes till done.
4. Sprinkle with grated cheese and breadcrumbs before serving.
❧ STICK RECIPES CONTINUED
Skewered Garlic-Parmesan Potatoes
(Ingredients serve 4)
Ingredients:
• 2 cans whole potatoes - (2 large cans or 4 smaller cans)
• 1 cup grated Parmesan Cheese
• 1 cup soft butter
• 1 Tbsp garlic powder
• 1 tsp oregano or Italian blend
• salt & pepper to taste
• bacon bits (optional)
Preparation:
1. Drain potatoes. Place potatoes & rest of ingredients in a large bowl. Stir to coat potatoes with mixture.
2. Skewer potatoes and place over a medium heat grill/fire till browned on all sides.
3. Slide off skewers & top with bacon bits.
Grilled Chicken & Veggie Skewers
(Ingredients serve 6)
Marinade:
• 1/4 cup olive oil
• 1/4 cup chopped basil
• 1/4 cup chopped parsley
• 2 cloves garlic, minced
• 1 lemon, juiced
• 1 teaspoon salt
Skewers:
• 1/2 lb chicken (boneless, skinless thighs work best), cut into 1-inch pieces
• 8 oz whole mushrooms, stems removed
• 8 oz cherry tomatoes
• 2–3 green onions, cut into 1-inch pieces
Preparation:
1. Combine the ingredients for the marinade in a large bowl. Add the chicken pieces and thoroughly coat. Cover the bowl and marinate for at least an hour. This step can be done at home ahead of time.
2. Get your campfire going. You’ll be cooking the kebabs over medium-high to high heat.
3. Build the kebabs by threading the chicken and vegetables onto your skewers.
4. Grill the kebabs over medium-high to high heat, turning occasionally so they cook evenly until the chicken is cooked throughabout 10 minutes total.
❧ PIE IRON RECIPES
Make sure the campfire is very hot with glowing coals. Spray the insides of the pie iron with nonstick cooking spray or spray butter.
Sweet or Savory Pies
Meal Ideas:
Besides the usual fruit pie filling, try other sweet combinations like Nutella and sliced bananas, or peanut butter and chocolate chips. Or, use cinnamon swirl bread or a brioche loaf. Besides the usual grilled ham and cheese, try other savory combinations like Reubens with corned beef and sauerkraut or Calzones with pizza sauce, pepperoni and other pizza fillings.
Ingredients:
• Sliced bread
• Sweet fillings: seasonal fruit, preserves, or canned pie filling
• Savory fillings: sliced ham, sliced cheese
• Non-stick cooking spray or spray butter
Preparation:
1. Spray the insides of the two halves of the pie iron.
2. Lay a piece of bread in one side of the iron and press it down slightly to make an indentation in the bread.
3. Place a few tablespoons of the filling on the bread.
4. Lay a second slice of bread on top, close the pie iron and lock the handles together.
5. Scrape away any bread hanging out of the irons as it will burn in the hot coals.
6. Place the iron right in the middle of the hottest part of the fire and leave it there for about 2 to 3 minutes. The sides should be toasted golden brown when ready.
7. The pie will be very hot, so allow it to cool for a couple minutes before eating.
Honey BBQ Chicken—from the GSNWGL Program Aide Toolkit
Marinade:
• 1 can shredded precooked chicken (drained)
• 1 teaspoon brown sugar
• 1 teaspoon honey
• 1/4 cup of your favorite barbecue sauce
• 1 Tablespoon water
• 2 slices bread
• Softened butter
Preparation:
1. Mix all ingredients except bread in bowl.
2. Place 2 Tablespoons mixture on 1 slice of bread, buttered side down in the pie iron. Cover with remaining slice of bread, buttered side up.
3. Close the pie iron and grill until hot.
SECTION 2: ONE POT MEALS
What and Why
One-pot meals are a must for beginners. Girls can produce a hot, tasty meal with a minimum of skill and clean-up time. This type of cooking is just what the name implies—the main course is cooked in one pot.
Advantages
• Efficient use of time and energy because one pot feeds many people.
Concerns
• Not every girl has a job to do while the onepot meal is cooking. Assign other activities to girls who are not cooking.
Advice
• “Soap the pot.” Use liquid dish soap to coat the outside of the pot before placing it on the fire grate to cook. It will make the clean up of black soot much easier and faster. Beware of getting soap inside the pot— that’s not a good seasoning in soup!
• Watch and stoke the fire to keep the temperature consistent.
• To remove the pot from the fire grate, strong and steady girls or adults can partner to lift a heavy pot with a long sturdy stick under the handle.
• If using a lid, beware of the hot steam released when the lid is lifted from the pot. Keep your face and hands out of the way.
Stone Soup Recipe and Story
Have you read the story of Stone Soup? For a memorable meal with meaning, find and read the stone soup story. We like the World Food Programme's link. Stone Soup is a great activity idea for Program Aides and Troop Leaders working with Daisies and Brownies.
❧ ONE POT MEAL RECIPES
Oatmeal
Stick-Pot-Foil Menu Idea: Serve with (thawed) breakfast sausages on a roasting fork, and steamed apples chunks with butter in a foil packet.
Ingredients (serves 6):
• 3 cups quick-cooking oatmeal
• 5 cups water
Set up a buffet of optional add-in ingredients for a large group:
• Pecans or walnuts
• Dried fruits
• Fresh fruits (diced)
• Yogurt
• Honey
• Brown sugar
• Milk or cream
Preparation:
1. Add 5 cups of water to the pot and bring to a rolling boil.
2. Add 3 cups of quick-cooking oatmeal. Let the water return to a boil and cook for 1–2 minutes.
3. Remove from the fire and let sit for 3–5 minutes, stirring occasionally.
❧ ONE POT MEAL RECIPES CONTINUED
Applesauce
Ingredients:
• 10–12 apples
• Water
• Lemon juice, honey, cinnamon (optional)
Preparation:
1. Chop apples, removing cores and stems.
2. Add the apples plus one cup of water to the pot.
3. Simmer for 15 minutes, stirring frequently, until the apples chunks are tender. Add more water if needed to keep the apples from sticking to the bottom of the pot.
4. Dish into bowls and add sweetener if desired.
Tacos
Ingredients:
• 1 lb. ground beef
• 1 pkg taco seasoning mix
• Shredded cheese
• Scallions
• Black olives
• Tomatoes
• Sour cream
• Shredded lettuce
• Taco shells (soft or hard)
• Salsa
Preparation:
1. Brown ground beef in skillet or pot (or use meat pre-cooked at home).
2. Add taco seasoning mix and cook according to directions.
3. Chop scallions and tomatoes.
4. Put meat in shells and top with preferred ingredients.
Basic Chili
This is a basic, non-spicy chili. For more heat, substitute chipotle chili powder.
Ingredients:
• 1 lb ground beef
• 1 onion, chopped
• 1 can (28 oz) chopped tomatoes
• 1 can (14 oz) dark kidney beans
• 1 can tomato soup
• 1 Tbs. chili powder
• 1 Tbs. paprika
• 1 Bay Leaf
• Shredded cheese
• Sour cream
Preparation:
1. Brown ground beef and onion.
2. Add remaining ingredients.
3. Simmer for 30–60 minutes.
4. Remove bay leaf before serving.
5. Add cheese and sour cream as toppings if desired.
Can be served plain, over cooked noodles, or as a topping for hot dogs, potatoes, quesadillas, etc.
❧ ONE POT MEAL RECIPES CONTINUED
Sausage & Bean Stew
Ingredients: (Serves 6)
• 2 cans (15.5 oz. size) cannellini beans, drained and rinsed
• 2 cans (15.5 oz. size) chickpeas (garbanzos), drained and rinsed
• 1/3 cup olive oil
• 1 tablespoon chopped fresh rosemary leaves
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 4 medium garlic cloves, chopped
• 1 1/2 pounds cooked Italian sausages, cut into 1-in. chunks
• 1/4 cup fresh oregano leaves
Preparation:
1. Mix ingredients except for oregano with 3/4 cup water in a 4- to 6-qt. large pot. Cover.
2. Cook, checking pot and stirring every 10 to 15 minutes, and adding more water if stew gets dry, until peppers soften and sausages swell, 30 to 45 minutes.
3. Serve with oregano sprinkled on top.
Pasta Salad
Ingredients:
• 2 cups rotini pasta, uncooked
• 2 cups broccoli florets
• 1 cup halved cherry tomatoes
• 1/4 cup pitted ripe olive slices (optional)
• 1/3 cup Italian dressing
• 1/4 cup grated Parmesan cheese
Preparation:
1. Cook pasta according to package directions, adding broccoli to pasta during last 2 minutes. Drain.
2. Place in bowl, add remaining ingredients. Mix lightly and cover. Serve warm or cold.
Chicken Tortilla Soup
Stick-Pot-Foil Meal Idea:
Serve with cheese quesadillas foil packets and veggie kabobs
Ingredients: (Serves 6)
• 1 (15.25 ounce) can of black beans
• 1 (14.5 ounce) can diced tomatoes
• 1 (4 ounce) can of green chilies (optional)
• 1 (14.5 ounce) can of chicken broth
• 1 (15.25 ounce) of corn
• 1 (9.75 ounce) can of white premium chunk chicken breast
• 1 bag of tortilla chips
• shredded cheese
• sour cream (optional)
Preparation:
1. Open the six cans and add the contents to the pot to warm. Stir occasionally.
2. When warm, ladle into bowls or mugs and top with chips, shredded cheese or sour cream.
❧ ONE POT MEAL RECIPES CONTINUED
One Pot Spaghetti
Stick-Pot-Foil Meal Idea:
Serve with garlic-parmesan biscuit on a stick and vegetable foil packets of green beans or zucchini and onions
Ingredients: (Serves 6)
• 1 pound ground beef
• 1/2 onion (diced)
• 1 Tbsp minced garlic (optional)
• 1 6-ounce can tomato paste
• 2 cans water
• 1 14-ounce can stewed tomatoes
• 1 8-ounce spaghetti
• 2 c water
• 1/4 tsp dried oregano
• Salt and pepper to taste
Preparation:
1. Cook beef and onion in pot over medium heat, until no longer pink; drain.
2. Add remaining ingredients, bring to a boil.
3. Reduce heat by spreading out the coals, cover and simmer 14–16 minutes or until spaghetti is tender.
Campfire Stew Starter
Begin with this basic campfire stew and then get creative!
Starter Ingredients:
• Brown ground beef with onion (optional)
• Vegetable soup (cans, broth, or dehydrated mixes)
• (Add more water to make it soup or no water to make it a stew)
Preparation:
1. Brown burger and onions.
2. Add vegetable soup and heat through.
Optional add-in Ingredients ideas:
• American Chop Suey—Add spaghetti.
• Spanish Rice—Add cooked rice (large package of Minute Rice).
• Macaroni Beef—Add macaroni.
• Yaki Special—Add spaghetti and peas.
• Chili—Add kidney beans, chili powder to taste.
• Cheesy Corn Stew—Add corn, diced cheese.
• Hungarian Hot Pot—Add baked beans.
• Beef & Mushroom—Add a can of cream of mushroom soup.
• Creole Burger—Add a can of chicken gumbo soup.
• Texas BBQ—Add catsup, brown sugar, dry mustard, serve on buns.
SECTION 3: FOIL
What and Why
Foil packet cooking needs a very full fire scar of very hot coals. Cooking time will vary depending on the amount of coals used and the food inside. Chop or dice dense foods like potatoes into smaller pieces to reduce cooking time. Charcoal briquettes can be used instead of wood fire coals.
Advantages
• Individual servings are great for picky eaters and various diet choices; girls can build individual meals with the ingredients they choose.
• Make dessert in foil packets that can be cooking while everyone is enjoying the main course.
• Very little clean-up and nothing to scrub!
Concerns
• May take 20–30 minutes for foil packets with raw meat inside.
• Tough to do with large groups because of the amount of space that is needed for cooking over coals.
Advice
• Keep your face and hands out of the way and beware of hot steam release when the foil packet is opened.
• Keep long-handled tongs, or two longhandled spatulas to gently turn a foil packet without piercing the foil and allowing the steam to escape.
❧ FOIL RECIPES
Cheese Quesadillas
Ingredients (serves 6):
• Corn or flour tortillas 8-in rounds
• Shredded cheese
Add-in ingredients:
• Salsa
• Tomatoes
• Scallions
• Jalapenos
• Olives
• Canned chicken or cooked beef to make it a meal
Preparation:
1. Put cheese between two tortillas. Add other ingredients you choose. Wrap in a heavy piece of foil.
2. Cook over coals or the fire grate until cheese is melted.
FOIL RECIPES CONTINUED
Sausage, Potato, and Green Beans
Ingredients:
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 pound baby red potatoes, quartered
• 1 pound green beans, trimmed
• 8 ounces mushrooms, halved
• 1 onion, chopped
• 4 tablespoons unsalted butter, divided
• 4 teaspoons Cajun seasoning, divided (optional)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves
Preparation:
1. Cut four sheets of foil, about 12-inches long. Divide sausage, potatoes, green beans, mushrooms and onion into 4 equal portions and add to the center of each foil in a single layer.
2. Fold up all 4 sides of each foil packet. Add butter, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the sausage, covering completely and sealing the packets closed.
3. Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*
4. Serve immediately, garnished with parsley, if desired.
(The Cajun seasoning makes this spicy. It will taste good without the Cajun seasoning, too!)
Vegetable Mix
Meal Ideas: Choose a veggie combination to compliment your entrée. Season to taste.
• Fajita mix of peppers and onions to complement taco soup
• Potatoes O’Brien with potatoes, red peppers, green peppers and onions
• Zucchini and summer squash to eat with garlic parmesan bread
• Mushrooms and onions to eat with a grilled steak or burger
Ingredients:
• Fresh or frozen vegetables
• Pat of butter
• Salt
Preparation:
1. Chop your favorite combination of vegetables.
2. Spoon a serving size onto a square of foil. Fold and seal. Include a pat of butter and a dash of salt. Fold and seal.
3. Cook over coals or grill until tender.
Chicken Parmesan Nuggets
Makes 1 serving.
Ingredients:
• 6 frozen chicken nuggets (thawed)
• 1/8 cup shredded lowfat mozzarella cheese
• 1/4 cup spaghetti sauce
• Parmesan cheese
• Oregano or Italian seasoning
Preparation:
1. On a square piece of foil, place the thawed chicken nuggets.
2. Pour the spaghetti sauce on top of the nuggets.
3. Spread cheese on top of nuggets and sprinkle with parmesan and season to taste.
4. Cook over campfire until cheese is melted and nuggets heated through (about 10–15 minutes).
❧
❧ FOIL RECIPES CONTINUED
Grilled Pizza Bread
Ingredients:
• 1 large loaf, halved
• 1 15-oz. jar pizza sauce
• 3 cups shredded mozzarella
• 1/3 cup pepperoni
• 1/4 cup black olives
• 1/2 red onion, cut into thin half moons
• 1 green bell pepper, chopped
• Pinch of crushed red pepper flakes
Preparation:
1. Scoop out the middles from both bread halves to create shallow boats. Spread pizza sauce onto each half then top with mozzarella, pepperoni, black olives, red onion, green bell pepper, and red pepper flakes.
2. Wrap bread loosely with aluminum foil and place over campfire (or on a hot grill) and cook until the cheese is melty and the crust is toasted, 10 to 15 minutes.
3. Let cool for about 10 minutes until slicing. Serve warm.
Berry Crisp
Ingredients:
• 3 cups mixed berries (raspberries, blueberries, blackberries)
• Juice of 1/2 lemon
• 1/4 cups brown sugar, divided
• 2 cups old-fashioned rolled oats
• 1 tbsp. all-purpose flour
• 1/3 cup chopped pecans
• 1/4 cup butter, softened and cut into cubes
• 1 tsp. ground cinnamon
• 1/2 tsp. kosher salt
• Vanilla ice cream, for serving (optional)
Preparation:
1. Create four 8-x-8” foil pouches and grease with cooking spray.
2. In a large bowl, toss berries, lemon juice, and 1 tablespoon brown sugar until combined. Set aside.
3. In another bowl, stir together oats, flour, pecans, butter, remaining brown sugar, cinnamon, and salt until combined and mixture forms a crumble topping.
4. Layer half the berry mixture on the four pieces of foil, then top with half the crumble mixture. Repeat.
5. Fold foil pouches and seal.
6. Grill until berries are bubbling and oat mixture cooked through, 15 to 20 minutes.
7. Let cool slightly, then top with vanilla ice cream and serve.
❧ FOIL RECIPES CONTINUED
Eggs and Hashbrowns
Ingredients:
• 6 large eggs
• 1/2 cup milk
• kosher salt
• Freshly ground black pepper
• 1 lb. refrigerated hash browns (thawed if frozen)
• 1 cup chopped ham
• 2 cups shredded Cheddar
• Butter, for foil
• Chopped fresh chives, for garnish (optional)
Preparation:
1. In a large bowl, crack eggs, add milk, and season with salt and pepper. Stir in hash browns, ham, and cheese.
2. Butter four squares of aluminum foil and divide mixture among foil. Fold tightly and seal.
3. Place packets over campfire or grill and cook until eggs are cooked and hash browns tender and crispy, about 10 minutes.
4. Garnish with chives and serve.
Baked Apples from the GSNWGL Program Aide Toolkit
A classic Girl Scout recipe!
Ingredients:
• 1 apple per camper
• 1 cup raisins
• 1 teaspoon cinnamon
• Softened butter
Preparation:
1. Wash and dry apples. Remove core, but do not cut all the way through the bottom of the apple.
2. In a bowl, combine raisins, cinnamon. Divide filling among the apples. Using your fingers, stuff the apples with filling.
3. Use aluminum foil to wrap the apple, placing a pat of butter within the foil. Place wrapped apples in hot coals. Bake until hot. (Check often, but typically 10–20 minutes, depending on the size of the apple and type of apple.)
A classic Girl Scout recipe!
Ingredients:
• 1 banana per camper
• 1 handful mini marshmallows per camper
• 1 handful chocolate chips per camper
• Butterscotch chips (optional)
Preparation:
1. Slice banana in half longways, place in aluminum foil, but don’t wrap it up yet.
2. Stuff mini marshmallows and chocolate chips between the banana slices. Add anything else you may like (caramel sauce, bite-sized candy bars, peanuts). Wrap the aluminum foil around the entire thing.
3. Place in hot coals. Bake until hot. (Check often. Bake for 5 minutes and rotate. Bake for another 5 minutes, approximately.)
Banana Boats—from the GSNWGL Program Aide Toolkit
