Camping Resources -- One Pot Recipes

Beef Stew    Chili    Ernie's Goulash    Meat Casserole

These recipes require very little cooking and can be ready in about ten to fifteen minutes, especially with a little
advance preparation at home. Courtesy of Tom Wagner and his Wood  Badge ticket.

Other Resources:

The Campfire Gourmet's Guide to Backpacking Foods from the Supermarket. This is available on the Internet at http://home.att.net/~troop56/Gourmet.htm
Boy Scout Handbook
Boy Scout Fieldbook
Boy Scout Patrol Leader's Handbook
BSA Camp Cookery for Small Groups
BSA Cooking Merit Badge Pamphlet
Backpacker Backcountry Cooking
Young Backpacker Food Hints & Recipes, by Claude Freaner, Lake Ridge, VA

Meat Casserole (for 8 people)

1 tbsp margarine
3 cans condensed tomato soup
1 box Uncle Ben's Instant Rice
16 hot dogs
2 packages dried onion soup
salt and pepper to taste

1. In one large pot, cook instant rice with margarine and salt.
2. Add dried onion soup mix and hot dogs and 1/2 the water called for with the soup, and simmer until hot.

Ernie's Goulash (for 8 people)

2 1/2 pounds hamburger
2 packages of dried onion soup mix
4 1-ounce cans of mixed vegetables
salt and pepper to taste

1. Brown hamburger into small bits with salt and pepper until cooked through. Drain off any grease when done.
2. Add onion soup mix and vegetables (including liquid from the cans) and a little more water if necessary and simmer until hot.

Chili (for 8 people)

1 tsp margarine
2 small onions
3 pounds hamburger
2 16-ounce cans kidney beans
2 cans condensed tomato soup
salt and pepper to taste

1. Dice onions. Sauté onions in margarine. Add hamburger and brown into small bits with salt and pepper until cooked through. Drain off any grease when done.
2. Add chili powder, beans and tomato soup with 1/2 the water called for with the soup, and simmer until hot.

Beef Stew (for 8 people)

1 tbsp margarine, flour
2 small onions
3 pounds diced stew beef
2 16-ounce cans peas and carrots
2 16-ounce cans cubed potatoes
salt and pepper to taste

1. Dice onions. Roll stew beef in flour salt and pepper. Put margarine in frying pan and heat. Sauté onions and beef until cooked through. Drain off any grease when done.
2. Add vegetables and potatoes (including liquid from the cans) and a little more water if necessary and simmer until hot.