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Russian Tea #3

1 3/4 C. Tang (orange drink mix)
1 pk (1/2 oz) lemonade, unsweetened
1 C. Sugar (optional)
1 C.Instant tea
1 tsp. Cinnamon
1/2 tsp. Ground cloves
Dash salt

Mix ingredients.

Use 2 teaspoons per serving.

Hot Chocolate Mix

1 8 qt. pkg powdered milk
1 1 lb. can Quik (choc. mix)
1 C. Powdered sugar
1 6 oz. jar dry non-dairy
Coffee Creamer

Combine all ingredients, being sure to mix thoroughly. Store in air-tight container until ready to use.

For a cup of hot chocolate, use about 1/3 cup of the mix per mug and add very hot water. Use more or less mix according to your taste.
This dry recipe makes about 1 gallon of dry mix.

Hot Cocoa

1/2 C. Sugar
1/4 C. Hershey's Cocoa
dash Salt
1/3 C. Hot water
4 C. (1 qt.) milk
3/4 tsp. Vanilla extract

Miniature marshmallows or sweetened whipped cream (optional)
In medium saucepan, stir together sugar, cocoa and salt; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring
constantly, heat to serving temperature. Do Not Boil. Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy.

Serve topped with marshmallows or whipped cream, if desired. Five 8-oz. servings.

Dishwasher Punch

1 can Pineapple juice
1/2 qt Apple juice
1 pk Grape Koolaid
2 pk Berry punch Koolaid
1 pk Tropical Punch Koolaid
1 1/2 pk Strawberry Koolaid
11 qt Water
1 Red food color

Make sure all koolaid is pre-sweetened (or add appropriate sugar. Mix all dry together. Add water and juices. stir well.
Add food color until it looks drinkable. Without food color, it should look like it's name.

Witches Brew

1 qt Apple juice
1 1/2 C. Canned, unsweetened pinapple
2 tb Fresh lemon juice
3 Cinnamon sticks

Mix all ingredients together in a saucepan.
Heat over low heat until ready to serve. Remove cinnamon sticks.

Ladle brew into serving cups.

Tea Punch

3 C. Tea; strong
1 C. Lemon juice
4 C. Orange juice
2 C. Raspberry syrup; or grenadin
1 C. Pineapple, crushed
Sugar; to taste
2 qt Club soda; chilled

Combine all ingredients except club soda in a punch bowl with a large block of clear ice; allow to chill thoroughly. (If fresh fruit juices are used, they should be strained.)
Add club soda just before serving.

Indian Style Lemonade

8 C. Water
1/2 C.Fresh lime juice
2/3 cC. Fresh lemon juice
1 1/3 C. Maple syrup
1/2 Tbsp. Freshly grated ginger
1/8 tsp. Cayenne, optional

Combine all ingredients in a large pitcher or punch bowl.

Serve at room temperature or chilled.

Hot Cider Punch

4 C. Water
4 C. Apple cider
2/3 C. Orange flavor Tang
1/4 tsp. Cinnamon
1/8 tsp. Nutmeg
1/8 tsp. Ground cloves

Combine ingredients in a saucepan; mix well. Heat just to boiling.
Serve hot in punch cups or mugs.

This makes about 2 quarts.

Hot Buttered Cow

1 lb Brown sugar
1/4 lb Soft butter
1/2 ts Vanilla
1/2 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Cloves
1/4 ts Mace
1/4 ts Allspice
1 pn Salt

Beat sugar and butter together until thoroughly creamed and fluffy. Beat in vanilla and spices.
For each cup to be served, place 1+1/2 teaspoons batter in a preheated mug

(Non-Scouting events could also include: 1 1/2 ounces dark rum and 1/2 ounce gold or white rum.)

Stir well.

Fill with hot milk and serve.

Lemonade Syrup

2 C. Sugar
1 pint Water
6 Lemons
1 Lemon Rind, grated

Cook the sugar and water together without stirring until it is a thick syrup, adding the grated outer rind of one lemon.
When this is cool, add the juice of the lemons and bottle.

By diluting with ice water, you have lemonade on short notice.

State Fair Lemonade

8 Lemons
1 C. Sugar
10 Ice cubes

Bring lemons to room temp. Roll; slice in half and squeeze into gallon container.
Toss lemon rinds into container.
Pour sugar over rinds. Let sit for one half hour.
Add ice cubes and enough water to fill container.

Stir and serve.

Each 12 oz serving has 91 calories and 0 grams fat.

Russian Tea Mix #1

1 1/4 C. Orange flavoured instant Breakfast drink i.e. Tang
1/2 C. Sugar
1/3 C. Instant tea
1/2 tsp. Ground cinnamon
1/4 tsp. Ground cloves
dash Salt

Mix together.
Put 2 of 2-1/2 tsp. of mixture in cup and pour boiling water over it.
May be served cold with ice.
Store in air-tight container.

Note: This is very soothing for a sore throat or cold.

Ice Tea (Stove Method)

4 C. Boiling water
6 Tea bags (normal size)

Place tea bags in heat resistant pitcher. Bring water to a boil, pour water into pitcher over the tea bags.
Let steep until desired flavour (anywhere from 15 minutes to 30 minutes)
Remove tea bags - add sugar or lemon if desired. Stir well.
Serve over ice cubes

Keep this tea at room temperature to avoid clouding.
If tea does become cloudy, restore the clear amber color by adding a little boiling water to the remaining tea.

Basic Ice Tea (Sun Method)

4 Tea bags
1 1/2 qt Cold water

In a two quart clear glass container, place tea bags. Add 1 1/2 quarts of cold water. Cover.
Let stand in full sun 2 to 3 hours or until desired strength. Remove tea bags, serve over ice.
Store this tea in refrigerator.

NOTE : You don't need the sun to brew Sun Tea.
Simply prepare as directed above, except let stand at room temperature several hours or until desired strength

Get Creative: add Lemon slices, orange slices , raspberry's ect. to get different flavors of sun tea

Kids Trail Mix

4 C. Chex cereal
1/2 C. Dried fruit bits
1/2 C. Raisins
1/2 C. Yogurt covered peanuts
1/2 C. Reeces Pieces

Put into a large ziploc bag and shake to mix.

Corn on the Cob with Chili Butter

8 Ears corn
1 Stick butter, cut into bits
2 Scallions, chpd
1 cl Garlic, crushed .
1 1/2 T Chili powder
1 t Lemon juice

Prep: 10 mins Marinate: 10 mins Cool: 10-15 mins.

Prepare a medium fire.
Gently peel back cornhusks, leaving attached at base. Remove silk. In food processor, combine butter, scallions, garlic,
chili powder, and lemon juice.
Process until well blended.


1/2 C. Flour
1 tsp. Baking powder
1 tsp. Shortening
pinch Salt
1/4 C Water
1 Hot dog
You can also use 3/4 cup of biscuit mix.

Mix ingredients with shortening and then add water.
Put hot dog on green stick and wrap dough around it.
Cook holding 6 inches from coals so inside will cook and then brown nearer to the coals.

Ensure the dough is not too sticky.


Biscuit mix
Milk or water

Follow the direction on the biscuit box using a little less liquid than called for.
Twist the dough around the end of of a green stick. Hold rotating slowly over hot coals of fire until cooked.

Dip into honey and enjoy.
Can also use butter and jam.

Hot Dog Surprise

10 Hot dogs
American cheese sliced into hot dog-length fingers
10 slices Bacon

Cut a deep slit in each wiener, and stuff with cheese fingers.
Then wrap on the diagonal, like an old bias-ply tire, with the bacon. Seal individually in foil.

Cook about 45 minutes, or until cheese is melted and bacon is somewhat crisp.

Coffee Can Cookery

2 Strips bacon
1 Med. potato, sliced
1 Med. onion, sliced
1 Med. tomato, sliced
2 Stalks celery
1/3 lb Ground beef
1 Carrot
Salt and pepper to taste
Coffee can and lid

Cut carrot in half lengthwise. Cut celery and carrot into 2" lengths. Cut bacon in half. Mold 2 meat patties.
Place 2 pieces of bacon on bottom of can. Place layers of all ingredients. Repeat.

Place closed coffee can on top of glowing coals for 25 min.
Open lid and check after 10 minutes, if browning too rapidly, pour 2 Tblsp. of water in can.


1 C. Corn syrup or molasses or Honey
3/4 C Milk powder
1 C Oatmeal
1/2 C Peanut butter
1/2 C Chocolate chips
1/2 C Wheat Germ
1/2 C Crushed peanuts
1/2 C Raisins

Mix all the ingredient thoroughly. Roll into balls and each in a small piece of wax paper, twisting ends and chill.


Hershey bars
Graham crackers
Green sticks or coat hangers

Get prepared by getting 1 large graham cracker and breaking it in half. Cover 1/2 of the graham
cracker with Hershey bar.

Put a marshmallow (or 2) on the stick and hold it over the fire until roasted.
Some people like them lightly golden, others like to catch them on fire and then blow the fire out.
If you do that, be careful. You have to put the fire out quickly or your marshmallow will fall on the ground.

Roasted Corn

2 Ears of corn
Salt and pepper

Peel ears leaving husks on at bottom and remove corn silk. Replace husks covering ears and tie around top.
Dip corn in salt water.

Place corn on screen over hot coals and turn often until all side are done.

When cooked remove husks and add salt and pepper and margarine.

Onion Swiss Steak

3 lb Round steak, 3/4" thick
1 1/2 tsp. Salt
1/4 tsp. Pepper
2 pk Onion soup mix
2 can (10 oz) tomatoes

Cut steak into serving pieces, season with salt and pepper and place into dutch oven.
Sprinkle onion soup mix over top and pour tomatoes over all.

Cover and cook over slow fire for 2 to 3 hours or until meet is done and tender.

Power Bar

Power Bars

2 C.. Whole wheat flour
1/2 C. Packed brown sugar
1/4 C. Skim milk powder
1/4 C. Wheat germ
1 tsp. Baking powder
1 1/2 C. Raisins or chopped dried apricots
1/2 C. Unsalted sunflower seeds
2 Eggs
1/2 C. Vegetable oil
1/2 C. Molasses
1/3 C. Peanut butter

In bowl, combine flour, sugar, skim milk powder, wheat germ and baking powder; stir in raisins and sunflower seeds.
Combine eggs, oil, molasses and peanut butter. Add to dry ingredients, blending well.
Spread in greased 9 inch square cake pan.

Sticky Bones

1 C Vinegar
1/2 C Honey
2 Tblsp. Worcestershire sauce
1/2 C Ketchup
1 tsp. EACH salt, dry mustard, paprika
1/4 tsp. Black pepper
1 Clove garlic, minced
4 lb Beef ribs

In saucepan, combine vinegar, honey, Worcestershire, ketch- up, salt, mustard, paprika, pepper,and garlic.
Cover, bring to boil, reduce heat and simmer 15 minutes.

In baking pan, place ribs. Cover with hot marinade, then bake ribs at 325 degrees for 1 hour, turning and basting often with marinade.

Or grill over medium coals, basting and turning often until browned, about 20 minutes.

Makes 4-5 servings.

Great Outdoor Potatoes

6 Potatoes
1/4 C. Olive oil
2 tsp. Lemon juice
1 tsp. Dijon mustard
1/2 tsp. Corriander
1/2 tsp. Fresh ground peppper
1 tsp. Minced onion
1 Pureed garlic clove .
1 tsp. Paprika

Scrub potatoes and cut into quarters, keeping skins on.
Boil until tender, and coat them with the dressing which you can prepare in advance.
Wrap the potato quarters in tin foil, and place on coal to brown.

Delicious with meat or fish.

Blazing Trail Mix

2 C. Shredded miniature wheat or- bran squares
1 C. Unsalted thin pretzel- sticks; broken into pieces
1/2 C. Cooked lentils
1/2 C. Quick-cooking rolled oats
1/2 C. Raisins
1/2 C. Chopped dried apples
1/4 C. Honey
2 tsp. Curry powder
1/2 tsp. Ground coriander
1/4 tsp. Ground cumin
1/4 tsp. Paprika
1/8 tsp. Ground red pepper

In a 13x9-inch baking pan, combine the wheat or bran squares, pretzels, lentils, oats, raisins, and apples. In a small bowl, stir together the honey, curry powder, coriander, cumin, paprika and


1 C Peanut butter
1/2 C Honey
1/2 C Crushed graham crackers
1/4 C Powdered skim milk
3 Tblsp Cinnamon
1 Tblsp. Powdered cloves

At home, mix ingredients. Store in plastic container and place in the refrigerator to harden overnight.

Store in a plastic baggies for easy carrying.
Makes two cups.

Grilled Sausage & Sweet Mustard in Tortillas

1 lb Hot or sweet ltalian sausage or Spanish choriza*
1 C. Hearty red wine (such as Italian Barolo or Spanish R10ia)
9 8-inch flour or 6-inch corn tortillas
Honey mustard** or Dijon mustard

Place sausage in single layer in 9-inch skillet.
Pour wine over sausage. Bring to boil. Reduce heat, cover partially and simmer until sausages are cooked through, turning frequently, about 12 minutes.

Remove sausage from pan and cool slightly. Discard liquid. (Can be prepared 1 day ahead. Cover tightly and refrigerate.
Bring to room temperature before continuing.)