Scouting, Volume 69, Number 2, March-April 1981 Page: 3
58, E1-E24, [34] p. : ill. ; 28 cm.View a full description of this periodical.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
Add one cup water, diced carrots, on-
ions, and potatoes. Cover pan and sim-
mer for y2-hour. Season with salt and
pepper.
Tin Can Stove Beans. Place %-pound of
ground beef or cut-up hot dogs, one
chopped onion, and three tablespoons
of butter or margarine in a skillet.
Brown over tin can stove. Then stir in
one can of barbecued beans, one table-
spoon of prepared mustard, and three
tablespoons of catsup. Heat about 10
minutes and serve with lettuce.
RECIPES FOR CUB SCOUT CHEFS
HAM KEBOBS
1 2-pound canned ham
%-cup pineapple preserves
%-cup catsup
Cut ham into one-inch cubes and place
on skewer over hot coals. Stir together
pineapple preserves and catsup; brush
on ham. Cook 8 to 10 minutes, turning
and brushing with mixture occasional-
ly. Can be served as is or on frankfurter
buns. Serves four to six.
FOIL-CUP EGGS
For each egg, make a cup by molding a
seven-inch square of aluminum foil
around bottom of a 16-ounce can. Slide
cup off can and break an egg into cup.
Place cup on grill and cook 10 minutes,
or place directly on coals and cook
two-three minutes.
PEPPERONI CHEESEBURGERS FOR
FOUR
4 hamburger buns
1 50-ounce jar process American cheese
spread
1 4-ounce package sliced pepperoni
Cut buns and spread with cheese. Ar-
range pepperoni in them. May be served
as is or wrapped in foil and placed on
coals for two-three minutes. Serves
four.
PEACHY LUNCH
1 12-ounce package sliced luncheon
meat
116-ounce can sliced peaches
Place meat in skillet and brown slices
on both sides over medium-hot coals.
Drain peaches, saving V4-cup of the
syrup, and place slices in skillet. Spoon
reserved syrup over meat and fruit.
Heat five minutes. Serves four.
The following recipes are from Shar-
on McCulloch of the Mt. Lassen Area
Council, Chico, Calif.
CHICKEN 'N' RICE
4 %-pound chicken breasts
1 10y2-ounce can condensed cream of
mushroom soup
2/3-cup uncooked instant rice
Paprika
Place each chicken breast on 14-inch
square of double-thickness aluminum
foil. Mix soup and rice and spoon over
chicken. Sprinkle with paprika. Seal
foil package and place on grill five
inches above coals. Cook about 40 min-
utes, turning once.
SUBMARINES IN FOIL
4 hard rolls
1 can ground canned luncheon meat,
corned beef, or minced ham
%-cup grated cheddar cheese
%-cup ground sweet pickles
1 hard-boiled egg, cut up
Scoop out "bowl" in center of each hard
roll. Mix ingredients together. (It may
be moistened with salad dressing or
undiluted cream of chicken soup.) Salt
and pepper to taste. Fill rolls with the
mixture and wrap each individually in
double-thickness foil. Cook 20 to 25
minutes over hot coals.
BEANIE WIENIE
Open any size can of pork and beans.
Place in pan and add catsup and brown
sugar to suit your taste. Add a hot dog or
two for each diner. Simmer for 20 min-
utes or more on grill or buddy burner.
QUICK FRUIT DESSERT
Peel banana and place on piece of dou-
ble-thickness aluminum foil. Sprinkle
with cinnamon and brown sugar and
add a dot of butter and a few pineapple
chunks or slices. Seal securely. Place
package in hot coals for 10 minutes.
COCIilN€
COLLECT ALL VJGOD ntx) MEED TD
COMPLETE VtxJR MEAL BEFORE you
START COOKING. STACK A SUPPLV
IN TfcxJR TENT AT NIGAT IN CASE
OF RAlKl oR feAVYDEW. KEEV
YOUR FIRE SMALL/- JOS>T BIS
ENOUGH To CoOR Wm4.
Rock Fire - c>me of me bevt_
for. anv camp.
Hike fire- buili on ground
LEVEL.
Qg?-'
Hunters rre. use logs
FOR-SIDES LINE UP WITH
WIND.
Wind
DROS "STORE FOLD
FbR FOIL. DINNER
CDC* WITH CHAKCOAU---
a couple of wadc coated amlk capxoms //awe
Good fiRC BARTERS... place Trte ctaaircoal o/er TUEfA
before yfciu l1gut tvtm . a qoich.easy wav td build a
ctvarcdal flre 15 To hi*/e everything ready in one bag
before. you go ontue cbokcut. get a grocery bag.. .
© Fill 3/4 Full
IMITU CUARCoAL.
(D PLACE A LAYER
OF KlMbLlNS OMTOP
OF CHARCOAL
(d fbt paper (or wax
cartas) omtop of
kimdlims.
THEN Wt\EN YOU'RE READY TO tlART YOUR
COOKlkJG S\N\PLY P\_ACE TUE BAG UPSlCSE toVJNON
tue fhreplace and your Fire is all ready
10 u&at.
CUB 3 JUL 81
Upcoming Pages
Here’s what’s next.
Search Inside
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Periodical.
Boy Scouts of America. Scouting, Volume 69, Number 2, March-April 1981, periodical, March 1981; Irving, Texas. (https://texashistory.unt.edu/ark:/67531/metapth353561/m1/45/: accessed May 5, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Boy Scouts of America National Scouting Museum.