- 2 lb. hot pork sausage
- 2 tbs garlic powder
- 2 tbs onion powder
- 2 tbs chili powder
- 2 large onions, chopped
- 2 medium green peppers cubed
- 2 tbs margarine
- 2 dozen eggs, beaten
- 16 flour tortillas
- 3 cups shredded Jack cheese
- 4 tbs melted margarine
- 1 jar salsa, warmed in pan
Cook and stir sausage, onion, and green pepper in large skillet Dover medium heat. Drain and set aside in a pot. Heat 2 tbs margarine in skillet over medium heat until bubbly. Mix garlic powder, onion powder, and chili powder into eggs. Pour eggs into skillet, stir and cook until set. Pre-heat Dutch oven with large pot lid at bottom and lined with foil. Spoon about 1/4 cup sausage mixture onto each tortilla. Top with 1/4 cup eggs and 2 tbs cheese. Roll tortilla and fold ends. Brush each with melted margarine and arrange in layers in Dutch oven. Bake 10 minutes or until golden brown. Serve with warmed salsa.
Raisins
Water
Apple juice
Put 1 or 2 raisins in each section of an ice cube tray, fill each with water. Freeze for at least four
hours. Pop out the “bug” ice and put one in clear cups. Pour apple juice over the ice and see
what happens!
Camp Menu
Day | Meal | Main Dish | Drink | Snack |
---|---|---|---|---|
Duty Roster
Meal | Cook | Asst. Cook | KP | Water | Fire |
---|---|---|---|---|---|
FANCYÂ FRANKSÂ Â
6 Buns halved and buttered lightly
6 Wieners split almost through lengthwise
1 Onion chopped
6 Slices of Velveeta or American cheese
Ketchup
Arrange bun halves on broiler pan cut side
up. Place wieners, spread open, on buns.
Sprinkles with onion and cover with cheese.
Pour ketchup over the cheese. Broil until
cheese melts. Serve hot. 6 servings.
ALPHABETÂ TREATSÂ Â
1/2 cup light corn syrup
1/4 cup sugar
One 3-ounce Pkg. Jell-O, any
flavor:
3/4 cup salted peanuts
4 cups Alpha-bits cereal
Combine syrup, sugar, and Jell-O in
a saucepan. Stir over low heat for five
minutes or until sugar and Jell-O are
completely dissolved. Combine peanuts and
cereal in a large mixing bowl. Add Jell-O
mixture; mix well. Moisten hands in cold
water. Form cereal mixture into balls.
Wrap each in plastic wrap.
FIRECRACKERS
1 six oz. can frozen grape juice
concentrate, thawed
4 cups lemon lime-soda
1-pint vanilla ice cream
Pour concentrate into a pitcher and gently
stir in soda. Put 2 scoops of ice cream into
each glass. Pour grape juice over ice cream.
Serve immediately with a straw, if desired.
Â
Â
TREES IN A BROCCOLI FOREST
DIPPING SAUCE
1/4 cup plain non-fat yogurt
1/4 cup light sour cream
2 teaspoons honey
2 teaspoons spicy brown mustard
BROCCOLI TREES;
2 carrots, peeled if desired
3 cups broccoli florets
4 cherry tomatoes
3 Tablespoons fresh parsley
To prepare dipping sauce, combine all
ingredients in a small bowl. Trim ends off
carrots and cut in half crosswise and
lengthwise to make four pieces. Arrange
each plate by putting two carrot pieces side
by side in the center. Arrange broccoli around
carrots forming a cluster. Place a cherry
tomato at the top of the plate Spoon dip
around the bottom of trees and sprinkle with
parsley.
Â
TREES IN A BROCCOLI FOREST
DIPPING SAUCE
1/4 cup plain non-fat yogurt
1/4 cup light sour cream
2 teaspoons honey
2 teaspoons spicy brown mustard
BROCCOLI TREES;
2 carrots, peeled if desired
3 cups broccoli florets
4 cherry tomatoes
3 Tablespoons fresh parsley
To prepare dipping sauce, combine all
ingredients in a small bowl. Trim ends off
carrots and cut in half crosswise and
lengthwise to make four pieces. Arrange
each plate by putting two carrot pieces side
by side in the center. Arrange broccoli around
carrots forming a cluster. Place a cherry
tomato at the top of the plate Spoon dip
around the bottom of trees and sprinkle with
parsley.
Peanut Butter and Jellyfish Sandwich
Cut slices of bread into fish shapes with a knife or large cookie
cutter. Make regular peanut butter and jelly sandwiches and
serve with carrot curls and goldfish crackers.
Pigskin Crescents
As the boy’s thoughts turn to football, these biscuits with smoked sausages in them are a great
game-time treat. Have them whip up a batch and while they are baking, play flag football or
even tabletop football. When the biscuits are done, serve hot with mustard or ranch dressing.
3 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter, cut into 1/4” pieces
1/2 cup finely grated cheddar cheese
3/4 cup buttermilk
18 mini smoked sausages
Pre heat oven to 400 degrees. Grease a large baking sheet and set aside. Sift first 5 ingredients
into large mixing bowl. Scatter butter pieces over dry mixture and using fingertips, rub the
butter into the flour mixture until it becomes crumbly. Gently toss in the cheese to evenly
distribute. Make a well in the dry mixture and pour buttermilk into it. Stir well with a wooden
spoon. Let dough sit for 3 minutes. Sprinkle some extra flour over the dough, then stir it once
or twice, and turn it out onto a floured board. With floured hands, pat the dough into a 15”x17”
rectangle, handling as little as possible so the biscuits will be tender. Slice the rectangle into
thirds first horizontally then vertically. Then slice the 9 smaller rectangles diagonally to create
18 triangles. One at a time, roll up the little sausages in the triangles starting with the wide side
working toward the point. Place the wrapped sausages pointy end down on the baking sheet and
bake for 12-13 minutes. Let cool slightly.
Porridge a la Three Bears
1 bowl of oatmeal per boy, or three small ones if you want them to try them all.
Mama Bear Porridge
Stir in 1 tablespoon whipped cream, 1 teaspoon orange zest, and 1/2 teaspoon honey
Papa Bear Porridge
Add 1 tablespoon chopped walnuts, 1/4 teaspoon molasses, and a pat of butter.
Baby Bear Porridge
Mix in 1 tablespoon mashed banana, 1 tablespoon plain yogurt, and a drop of vanilla extract.
Image by Roy Guisinger from Pixabay
Mexican Rice Mice:
To make one mouse, you need the following: 1/4 cup cooked rice 1 teaspoon cream cheese 1/2 teaspoon plain yogurt (or 1 teaspoon whipped cream cheese instead of cream cheese and yogurt) pinch of salt. Eyes: green peas Noses: corn niblets Tails: chives, pretzels, or cheese straws Ears: olives, cheese, or radishes Mix rice, cream cheese, yogurt, and salt. Roll into 1-1/2 inch balls with slightly damp hands. Add features, play with, and eat!
Mexican Hot Chocolate:
1 cup milk 1/2 ounce milk chocolate candy bar 1/2 teaspoon sugar Dash of cinnamon Whipped cream and cinnamon for garnish Heat milk in microwave-safe container 1 to 1-1/2 minutes until almost boiling. (I use a 2 or 4 cup Pyrex measuring cup.) Meanwhile, place chocolate, sugar, and cinnamon in a blender jar. Pour hot milk over chocolate in a blender and blend on medium until frothy and evenly dark. Pour immediately into a mug and top with a dollop of whipped cream and a sprinkle of cinnamon. Makes 1 cup.
Tortilla Sweet Pizza:
1 teaspoon each of apricot and strawberry jam (you can use just strawberry jam, but the combo makes for a more tomato-y looking sauce.) flour tortilla, individual size black licorice stick green fruit roll-up 1/4 cup white chocolate chips cashew halves Stir the two jams together. Spread on the tortilla, staying away from the outer edges so it looks like a pizza. (If you use a bigger tortilla, cut it into wedges before putting the stuff on.) With scissors, slice the licorice to look like olives and cut the fruit roll-up into strips to look like green peppers. Microwave the white chocolate at half power for 1-minute intervals, stirring it every time to see if it’s melted. Spread the melted white chocolate on the pizza, sprinkle on the “olives,” “peppers,” and cashew “mushrooms.”
Peanut Butter and Jelly Kite:
1 piece of firm bread peanut butter jelly peeled carrot Trim the edges of the bread to create an elongated diamond and place it on a plate. Spread on peanut butter and jelly in a decorative pattern. Shave a tail for the kite with a vegetable peeler. Curl the tail and tuck it into the end of the kite.
EGYPTIANÂ PALACEÂ BREAD
4 slices white bread
1 cup honey
Preheat oven to 300 degrees. Cut crusts
from bread and soak in honey for 30
minutes. Place in baking dish and bake for
25 minutes. Cool. May be served with cream
to pour over bread.
Yields 2 servings.
SOAPÂ CRAYONSÂ Â
Ivory flakes
Food coloring
Water
Measuring cup
Spoon
Ice cube tray
Pour water into an 8 oz. cup. Add two
tablespoons of water. Fill the rest of the cup to
the top with Ivory Flakes. With a spoon, mix
the water and Ivory flakes together. The batter
will be thick, but keep mixing until you have
a thick soapy paste without any big lumps.
Add 30-40 drops of food coloring and stir
well until all white is gone. With the same
spoon, scoop out some mixture into one of
the ice cube spaces in an ice cube tray. (A
one-piece plastic tray works the best). Press
the soap paste down into the cube until you
have filled the cube to the top. Do one or
two more cubes with the remaining soap
mixture. You might want to make a few
more batches of soap paste in different
colors before putting the cubes away to dry.
Find a warm, dry place to put the cubes in
for one or two days until the soap paste
becomes hard. Turn the cubes out and enjoy.
Each boy could trade one or two of his
crayons for different colors.
VEGGIESÂ INÂ AÂ BLANKET
Six 6" flour tortillas
1 8oz. pkg. cream cheese
6 medium carrots
12 lettuce leaves
Wrap each tortilla in a paper towel and
microwave for 15 seconds (or warm in a cast
iron skillet on low). Spread 1-tablespoon
cream cheese over tortilla; add carrot and 2
pieces lettuce, then roll. Makes 6.
 EGYPTIAN CARTOUCHE
Egyptians wrote vertically. Write your name
in hieroglyphics on oval-shaped cookies.
Cucumber Swimming Shark
Another project using effervescent tablets.
This one could be used as a substitute for the
rain gutter regatta. It’s cheaper and the boys
could build their sharks right at Pack
Meeting.
Small cucumber or zucchini
Paring knife
Toothpicks
Effervescent tablets
Peanut butter
Body of water or punch (punch bowl-sized
or larger)
Cut a “V” shaped notch in the large end of
your cucumber. Just behind the notch, cut
two slashes for gills. Carve out two holes
for eyes. Cut three slices from the back end
for fins, and attach with toothpicks. Put a
dab of peanut butter on the effervescent
tablet and attach to rear of shark. Warm
water makes the shark go faster. The water
or punch will be inedible if you use Alka-
Seltzer tablets, but alright if you use straight
bicarbonate of soda tablets.
Baited Fishing Poles
Pretzel rods
Gummy worms
Shoestring licorice
Cut shoestring licorice in half. Have boys
practice tying knots with one piece. After
they have mastered the square knot and a
double half hitch, let them eat that half. Tie
one end of the licorice to one end of the
pretzel using a double half hitch. Tie the
gummy worm onto the other end of the
licorice with a square knot. Make sure each
boy has his knots right before he can eat his
fishin’ pole.
Spinning Eels
When you want to do a little ahead-of-time
work, this is a fabulous “special effects”
project. Make or buy cookies shaped like
S’s. Using small pieces broken off an
effervescent tablet (like Sodium bicarbonate
or Alka-Seltzer) push one piece into each
end of the S-shaped “eel.” Place it in a bowl
of milk. The cookies should start spinning.
Experiment with different angles to increase
speed, etc. When fizzing stops, cookie is
eaten, and a new one dropped in. The milk
will be inedible if you use Alka-Seltzer
tablets, but all right if you use straight
bicarbonate of soda tablets.
Seaside Snacks
This is a great poolside or hiking snack as it won’t spoil or melt in the
heat and has good nutritional value as well. Makes 6-1/2 cups mix.
1 cup each of: Pretzel sticks (driftwood)
Fish shaped crackers Cheerios (life preservers)
Roasted peanuts (beach pebbles) Raisins (sand fleas?)
Chow mien noodles (seaweed) 1/2 cup dried pineapple,
Cut into small wedges (seashells). Mix. Store in snack sized resealable bags.