Collection of our Pack's Favorite Recipes
Buddy BurnerA Buddy burner is fuel source and can be used with a vagabond stove. It is also good emergency fuel to have on hand if your stove at home is unavailable. You can use it in a driveway or an indoor fireplace or when you cannot have an open fire. The smoke is very black so do not use it in an unventilated room.
A shallow tin can (such as tuna)
Corrugated cardboard, cut in strips just a little narrower than depth of can
Paraffin, in a tin can for melting
Candlewick, optional
Lid from a larger can, for putting out burner
Pot of water on stove, for melting paraffin
Roll cardboard into a coil that fits loosely into the can. Place optional wick in center on tin. This is optional, but will make it easier to light
Melt the paraffin. Paraffin should always be melted in a tin can set in a pot of water on the stove. Use low heat, and melt small amounts at a time. The vapor given off by the melting paraffin might start to burn, so have a lid from a larger tin can on hand to smother any fire.
When parrafin is melted, fill shallow can almost to the top, being careful to not spill.
Let the paraffin harden before using. Now you have made a Buddy burner.
Note: You can also make a Buddy burner using sawdust or wood chips instead of cardboard. Fill the tin can and pour in paraffin. This might be slightly harder to light, so be sure to add a wick.
To use a Buddy burner:
Light the top of the Buddy burner with a match. Never cook directly on the Buddy burner because the smoke is black and sooty. Place the vagabond stove over the Buddy burner and you're ready to cook.
Put the fire out by first lifting the stove off using a pot holder, or knock the stove over with a stick. Smothering the Buddy burner flame with a larger tin can lid or any flat surface larger than the burner. Be careful! The paraffin will be hot and liquid, so wait until it hardens and cools before you pick it up.
I've decided that I won't be with Pack 226 forever, so I better document some of my recipes for future Quartermasters and Adult Leaders!
Ingredients:
1.5 cups dry Minute Rice
8oz canned chicken
1 can Chinese vegetables
1 can bean sprouts
1 can Chinese noodles
soy sauce
Instructions:
Boil 1 quart of water.
Put rice in 1/2 gallon freezer zip-loc baggie.
Pour 1.5 cups boiling water into baggie.
Place baggie in water pot and let sit 2 minutes.
Add chicken, vegetables, and sprouts.
Mix well and let sit 4 minutes in pot.
Serve on Chinese noodles for 4 people with no pots to clean and your wash water for dishes already hot. Or, use extra hot water for cocoa or tea.
Ingredients
TURKEY
2 tablespoons poultry seasoning
2 tablespoons coarse salt (kosher or sea)
1 tablespoon dry mustard
1 tablespoon black pepper
1 1/2 teaspoons garlic powder
Equipment
a 10gal garbage can (perfebly unused) 10lb of charcoal and a 10lb TURKEY a small shovel (for handling hot charcoal) a heavy pair oven mitts a supply of alu.foil a metal rod (about 1"X 20")
Instructions
Mix spices and rub into turkey
drive stake into the ground, place turkey over rod,and on top of alu.foil (the foil keeps the dirt off) place the can over,upside down. start the charcoal in the lid;when ready place it on top of the can and around the perimeter;wait 1-1/2 hrs (ten mins./lb longer if the turkey is larger) remove the can to find the most delicious,golden brown turkey you have ever seen or tasted!!!!!!
Required:
aluminum foil
paper towel
Ingredients:
1 egg
1/2 cup hash browns
1 sausage patty (precooked)
spices
Instructions: Open fire cooking for 1 or more scouts.
Lay down square of aluminum foil.
Wet a paper towel and lay it down.
Lay another square of foil down.
This moisture layer helps minimize burning.
Place sausage on foil.
Spread hash browns in flat layer.
Crack egg onto hash browns.
Spice as much as you want.
Fold up and seal the foil.
Place in fire coals for 10 to 15 minutes.
(Number of coals needed for baking)
| Attachment | Size |
|---|---|
| dutch-oven-chart.pdf | 17.4 KB |
These recipes all call for one piece of equipment...
The Cub Scout Pack's trusty dutch oven!
Ingredients
1 Choclate cake mix
1 Cherry pie filling
1-2 Hershey bars(you can never have too much choclate.)
chopped walnuts if your crew likes 'um
Equipment
Dutch Oven
Instructions
Cherry pie filling in first then add the cake mix
(if your cake mix calls for eggs and or milk by all means add it for a richer texture. It will still work with out it though.)
Mix only if you add eggs and milk.
Add the walnuts if the crew will let you.
Break up the Hershey bar on top so it will melt.
cooking time approx 45 min.
Ingredients
2-4 cans apple pie filling, amount depends on size of Dutch oven
1-2 Carmel Cake Mixes
Squeeze margarine
Equipment
Dutch oven (Line with foil for easy cleanup)
Can opener
Spatula
Instructions
Place the pie filling in a foil lined Dutch oven. Top with dry cake mix. Cover generously with squeeze margarine and bake with coals underneath and on top of the oven for about 45 minutes. Cobbler is done when the top is golden brown and bubbly. Cooking time may vary according to size of oven, amount of coals, etc.
makes 10 to 15 servings
12-inch Dutch oven
5 rolls refrigerator biscuits
1 cup granulated sugar
2 tablespoons ground cinnamon
2 sticks butter or margarine, melted
Combine sugar and cinnamon in Ziploc or bowl, set aside.
Cut individual biscuits into quarters, shape into balls, and coat with cinnamon sugar. Drop into prepared Dutch oven. When all biscuits have been added, sprinkle remaining cinnamon sugar and drizzle with melted butter over all. Cover and bake at 375 degrees F for about 20 minutes or sufficiently browned.
Pull apart individual pieces to serve.
*Note: To prevent bread from burning on bottom, either place in foil or pie or cake pan in the oven on a trivet, or line bottom of Dutch oven with several layers of aluminum foil, with a damp paper towel sandwiched in between.
A Vagabond Stove is an economical, backpacker-type stove easily made from a discarded gallon-size #10 can.
#10 tin can (gallon size)
Pair of tin snips, for door
Leather gloves, for protecting hands
Roll-type can opener
Punch-style can opener
Hammer
If the can is unopened, remove lid from tin can using roll-type can opener. This open end will be the bottom of your stove.
Cut a door in stove. Wearing gloves, take the tin snips and cut from the open end two slits three-inches apart and three-inches long. Bend this piece of tin back into can and hammer it flat. This door is to provide easy access to your fuel.
Punch with the punch opener two or three small holes at the top and bottom of the can on the side opposite the door. These are your air holes and serve as a chimney.
To use the Vagabond Stove:
Find a level spot for the stove so food will not run over the side. If stove is not level, put a twig under the low edge. Press the stove in the dirt so that it makes a ring. Then put it aside. Make a small fire of twigs in the ring, or use charcoal. Keep fire small but steady. You can also use a Buddy Burner or a can of sterno.
Put the stove over the fire, coals, or Buddy Burner. The stove will get very hot so do not touch it. The first time you use your stove you will have to wipe the finish off the tin can after the stove has heated up. Hold stove with a pot holder and wipe off with a paper towel.
When the stove is ready, use it for frying directly on, such as pancakes or eggs, for heating foil-wrapped sandwiches, or for heating small pots of water or food.