Food sugestion for camping trip

I do!
Will~

"Kate Dicey" wrote in message
...
Uncle Bonzi wrote:

I leave Sat morning on my 8 day camping trip. I am looking for any
quick and easy food ideas. Sans fish, (its doesn't keep well out in the
woods). I will probably be looking to pre-prepare as much as I can.

This also means I won't be gracing the group with my quick wit and
ready charm for those eight days. :-)

Ralph


Oh, and DH and I cater for scout camps. Do you want some of our ideas &
recipes?

--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

Willow Herself wrote:

I do!
Will~

Food for Scout Camp Feasts

One Pot Magic:

Three Bean Cassoulet:
Can be served with rice (allow 55g uncooked rice per person), jacket
potatoes, or crusty bread rolls

This feeds about six people. As a vegetarian option, just add another
can of beans and leave out the meat.

1 large onion
1 large pepper
100g mushrooms
2 sticks of celery
100g very lean bacon bits, or 1 Matteson's Low Fat smoked sausage, cubed
1 400g tin each of red kidney beans, chickpeas, and borlotti or
flageolet beans, drained and well rinsed
2 cans chopped Italian tomatoes
1 tablespoon Worcestershire sauce
a few good shakes of Tabasco
1 heaped teaspoon brown sugar
1 heaped teaspoon mixed herbs
a few sprays of olive oil
a clove or two of crushed garlic

In a large saucepan, fry the onions and pepper in the olive oil, with
the garlic. Add all the remaining vegetables except the beans and
tomatoes. Add the bacon or cubed sausage and fry.
Add all the other ingredients and stir well. Leave to simmer while the
rice cooks. I like to use brown basmati with this. It works out at 3
points per serving if you use the bacon, and 4 points if you use the
sausage.

Blamanger of Chicken
This is a mediaevil recipe, but dead simple to cook!

For six people:

6 small chicken breasts
2 chicken stock cubes
75g ground almonds
75g flakes almonds, toasted*
330g rice
2 teaspoons ground cardamom
2 teaspoons ground ginger

Part One:
Place all the chicken breasts in a large pot, cover with fresh water,
add the stock cubes and bring to the boil. Simmer for 25 minutes. Have
another pot of boiling water handy for Part Two:

Part Two:
Fish the chicken out of the stock and set aside to cool a little. Then
cut into bite-sized chunks.
Add the rice, ground almonds and spices to the chicken stock, and stir
well. Keep stirring intermittently while the rice cooks and absorbs all
the water. If all the water is absorbed before the rice is cooked, add
a bit more from the second pot.
Once the stock is almost all gone and the rice is cooked, add the
chicken and a leeetle more water: heat the chicken through and stir in
the toasted almonds just before serving.

*To toast the almonds: put them into a heavy frying pan and place over a
flame. Keep stirring them. When the almonds begin to colour, take them
off the heat, but keep stirring.

Serious Chicken!

Cajun Chicken Kebabs
Serve with tortillas and salad: allow 2 large tortillas per person

1 skinless boneless chicken breast per person, cut into chunks
1 teaspoon Cajun seasoning** per 4 chicken breasts
1 teaspoon of olive oil per 4 chicken breasts

Place the chicken breasts, seasoning and olive oil in a poly bag: tie up
the neck securely and massage together to coat the chicken evenly in
spice mix. Separate all the chicken chunks and skewer securely. BBQ
until well cooked.
Serve each person with one chicken breast skewer and a couple of
tortillas: have salad and mayo* ready for them to assemble their own
tortilla wraps.

*Mayo comes in squeezy plastic bottles, which are ideal for camp. Salad
need only be iceberg lettuce shredded and sliced tomatoes.
** Make before hand: this is a very spicy American recipe, so teach them
about American dry good measures – cups! J (BTW, an American cup
measure is half a US pint, or 8 fl oz.)
CAJUN SPICE MIX
1/4 Cup of salt
2 Tbsp. cayenne pepper
2 Tbsp. paprika
1-1/2 Tbsp. onion powder
1 Tbsp. freshly ground black pepper
1 Tbsp. freshly ground white pepper
1 Tbsp. garlic powder
2 tsp. dried basil
1 tsp. chilli powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp ground cloves

Combine all ingredients in a small jar.
(The spice mix can be stored in a tightly
covered glass jar in a cool dry place out of
direct light for up to 4 months.) Makes about
3/4 cup.

Tandoori chicken buns!

Allow one bread roll and one chicken breast per person.
For six people:
Six chicken breasts, cut in two and hammered flat!
2 tablespoons tandoori spice paste
1x 150g tub plain thick yoghurt (the Greek stuff is the best)
half an iceberg lettuce, shredded
12 bread rolls

Place all the ingredients into a large plastic bag, and massage together
until the chicken is well coated. Leave to marinade for several hours
if possible.
Heat up a good big frying pan with a little cooking oil. Fry the
flattened chicken for about 5 minutes per side, until cooked. Serve
with a handful of lettuce in the buns.

You can do a veggie version of this using Quorn burgers. Just prepare
and cook in exactly the same way, but allow two burgers per person and
forget to hammer them flat… They are probably flat enough already.

One Pot Meals for Scout Camps

One Pot Goulash:

For six people
A little olive oil for frying
3 teaspoons caraway seeds
900g little new potatoes, washed and cut into bite sized chunks
750g lean braising steak cut into bite sized chunks
3 large onions, sliced
3 red peppers, de-seeded and sliced
3 teaspoons caraway seeds
3 cloves of garlic, crushed
1.5 teaspoons hot smoked paprika
3 X 400g cans chopped tomatoes
3 beef stock cubes, dissolved in 300ml boiling water

Natural yoghurt and chopped dill to serve
You will need a large frying pan with a lid and a pestle and mortar.
Crush the caraway seeds and wash and chop the potatoes.
Fry the beef in batches until it is all browned nicely on all sides.
Then fry the garlic, onion and pepper.
Put the beef back in the pan and stir in the caraway and paprika. Mix
it all up nicely!
Add the potatoes, stock and tomatoes and stir carefully…
Cook over a LOW heat for 1 hr 30 mins, checking carefully that it hasn’t
dried out! If it looks a little dry, add a bit more boiling water.

Serve in bowls and add a dollop of yoghurt and a sprinkle of dill if you
want to be posh!



Mince and Potatoes

For six people
500g minced beef
A little oil for frying
1 large onion, peeled and chopped
2 large carrots, peeled and chopped
½ small Swede, peeled and chopped
150g mushrooms, wiped and sliced
099g little new potatoes, washed and chopped into bite sized chunks.
1 clove of garlic, chopped
2 heaped teaspoons mixed herbs
1 beef stock cube and a pint of water
2 heaped teaspoons of corn flour and half a teacup of COLD water
1 can peas, drained

A large pot!
Break the mince up and fry it in the oil until brown. This will take
5-7 minutes. Add the onion and garlic and fry again. Next add the
mushrooms and fry for 2-3 minutes.

Add the chopped carrot and Swede and stir in. Add the water and the
stock cube and give it a good stir. Add the herbs, stir in the
potatoes, and cover. Simmer for about an hour.

Mix the corn flour into the COLD water until all the lumps have gone.
Stir this into the mince and potatoes, add the peas, and allow to cook
for 5-6 minutes, until the gravy is thickened.

Three Bean Cassoulet:
Can be served with rice (allow 55g uncooked rice per person), jacket
potatoes, or crusty bread rolls
This feeds about six people. As a vegetarian option, just add another
can of beans and leave out the meat.

1 large onion
1 large pepper
100g mushrooms
2 sticks of celery
100g very lean bacon bits, or 1 Matteson's Low Fat smoked sausage, cubed
1 400g tin each of red kidney beans, chickpeas, and borlotti or
flageolet beans, drained and well rinsed
2 cans chopped Italian tomatoes
1 tablespoon Worcestershire sauce
a few good shakes of Tabasco
1 heaped teaspoon brown sugar
1 heaped teaspoon mixed herbs
a little olive oil
a clove or two of crushed garlic or a squeeze of garlic ‘toothpaste’

In a large saucepan, fry the onions and pepper in the olive oil, with
the garlic for about 3-5 minutes.
Add the bacon or cubed sausage and fry for 3-4 more minutes.
Add all the remaining vegetables except the beans and tomatoes*. Fry
for 3-4 minutes.
Add all the other ingredients and stir well. Leave to simmer while the
rice cooks, or for 10 minutes if serving with bread.

*Additional vegetables if you like them:
carrots, courgettes, olives, peas – you can add anything you like

Important note:
Vegetables need to be CLEAN for cooking: wipe the outsides of things
like courgettes, mushrooms, celery, peppers, etc with clean damp kitchen
towel. Carrots, potatoes, and other root vegetables need to be scrubbed
free of all dirt and rinsed.

The story of the Christmas Dinner Camp:

DH and I and two friends went to the Fairport Convention annual reunion
at Cropredy some years ago... We thought it might be a good idea to
have a decent lunch on the Sunday before leaving, so I stuffed and froze
a chicken. It kept the milk and butter nice and cold for the whole
weekend, and was decently defrosted in time to be pot-roasted for Sunday
dinner, in a pressure cooker on a 40 YO Primus stove... The friendly
Camping Gaz stove provided heat for boiling the new potatoes and
steaming the green beans while the chook cooked under pressure. While
we ate the first course, the pressure cooker hotted up the Christmas pud
nicely, and while we ate that, the two stoves got to work producing
water for the coffee and the washing up... It was very well organized
and worked beautifully, but we did get some odd looks and jealous
glances from other campers of less fortitude and lesser forward planning
abilities. Oh, and the pressure cooker arrived at camp full of chilli
con carne that had been made and frozen earlier in the week. That
provided an excellent Friday night dinner. I have never been able to
see why camping necessitated a drop in culinary standards, and have
always followed the example of the British Raj in this matter, sans
punka wallahs, as they are rather scarce these days...


--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

Thanks Kate !
will~

"Kate Dicey" wrote in message
...
Willow Herself wrote:

I do!
Will~

Food for Scout Camp Feasts

One Pot Magic:

Three Bean Cassoulet:
Can be served with rice (allow 55g uncooked rice per person), jacket
potatoes, or crusty bread rolls

This feeds about six people. As a vegetarian option, just add another can
of beans and leave out the meat.

1 large onion
1 large pepper
100g mushrooms
2 sticks of celery
100g very lean bacon bits, or 1 Matteson's Low Fat smoked sausage, cubed
1 400g tin each of red kidney beans, chickpeas, and borlotti or flageolet
beans, drained and well rinsed
2 cans chopped Italian tomatoes
1 tablespoon Worcestershire sauce
a few good shakes of Tabasco
1 heaped teaspoon brown sugar
1 heaped teaspoon mixed herbs
a few sprays of olive oil
a clove or two of crushed garlic

In a large saucepan, fry the onions and pepper in the olive oil, with the
garlic. Add all the remaining vegetables except the beans and tomatoes.
Add the bacon or cubed sausage and fry.
Add all the other ingredients and stir well. Leave to simmer while the
rice cooks. I like to use brown basmati with this. It works out at 3
points per serving if you use the bacon, and 4 points if you use the
sausage.

Blamanger of Chicken
This is a mediaevil recipe, but dead simple to cook!

For six people:

6 small chicken breasts
2 chicken stock cubes
75g ground almonds
75g flakes almonds, toasted*
330g rice
2 teaspoons ground cardamom
2 teaspoons ground ginger

Part One:
Place all the chicken breasts in a large pot, cover with fresh water, add
the stock cubes and bring to the boil. Simmer for 25 minutes. Have
another pot of boiling water handy for Part Two:

Part Two:
Fish the chicken out of the stock and set aside to cool a little. Then
cut into bite-sized chunks.
Add the rice, ground almonds and spices to the chicken stock, and stir
well. Keep stirring intermittently while the rice cooks and absorbs all
the water. If all the water is absorbed before the rice is cooked, add a
bit more from the second pot.
Once the stock is almost all gone and the rice is cooked, add the chicken
and a leeetle more water: heat the chicken through and stir in the toasted
almonds just before serving.

*To toast the almonds: put them into a heavy frying pan and place over a
flame. Keep stirring them. When the almonds begin to colour, take them
off the heat, but keep stirring.

Serious Chicken!

Cajun Chicken Kebabs
Serve with tortillas and salad: allow 2 large tortillas per person

1 skinless boneless chicken breast per person, cut into chunks
1 teaspoon Cajun seasoning** per 4 chicken breasts
1 teaspoon of olive oil per 4 chicken breasts

Place the chicken breasts, seasoning and olive oil in a poly bag: tie up
the neck securely and massage together to coat the chicken evenly in spice
mix. Separate all the chicken chunks and skewer securely. BBQ until well
cooked.
Serve each person with one chicken breast skewer and a couple of
tortillas: have salad and mayo* ready for them to assemble their own
tortilla wraps.

*Mayo comes in squeezy plastic bottles, which are ideal for camp. Salad
need only be iceberg lettuce shredded and sliced tomatoes.
** Make before hand: this is a very spicy American recipe, so teach them
about American dry good measures – cups! J (BTW, an American cup measure
is half a US pint, or 8 fl oz.)
CAJUN SPICE MIX
1/4 Cup of salt
2 Tbsp. cayenne pepper
2 Tbsp. paprika
1-1/2 Tbsp. onion powder
1 Tbsp. freshly ground black pepper
1 Tbsp. freshly ground white pepper
1 Tbsp. garlic powder
2 tsp. dried basil
1 tsp. chilli powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp ground cloves

Combine all ingredients in a small jar.
(The spice mix can be stored in a tightly
covered glass jar in a cool dry place out of
direct light for up to 4 months.) Makes about
3/4 cup.

Tandoori chicken buns!

Allow one bread roll and one chicken breast per person.
For six people:
Six chicken breasts, cut in two and hammered flat!
2 tablespoons tandoori spice paste
1x 150g tub plain thick yoghurt (the Greek stuff is the best)
half an iceberg lettuce, shredded
12 bread rolls

Place all the ingredients into a large plastic bag, and massage together
until the chicken is well coated. Leave to marinade for several hours if
possible.
Heat up a good big frying pan with a little cooking oil. Fry the
flattened chicken for about 5 minutes per side, until cooked. Serve with
a handful of lettuce in the buns.

You can do a veggie version of this using Quorn burgers. Just prepare and
cook in exactly the same way, but allow two burgers per person and forget
to hammer them flat… They are probably flat enough already.

One Pot Meals for Scout Camps

One Pot Goulash:

For six people
A little olive oil for frying
3 teaspoons caraway seeds
900g little new potatoes, washed and cut into bite sized chunks
750g lean braising steak cut into bite sized chunks
3 large onions, sliced
3 red peppers, de-seeded and sliced
3 teaspoons caraway seeds
3 cloves of garlic, crushed
1.5 teaspoons hot smoked paprika
3 X 400g cans chopped tomatoes
3 beef stock cubes, dissolved in 300ml boiling water

Natural yoghurt and chopped dill to serve
You will need a large frying pan with a lid and a pestle and mortar.
Crush the caraway seeds and wash and chop the potatoes.
Fry the beef in batches until it is all browned nicely on all sides. Then
fry the garlic, onion and pepper.
Put the beef back in the pan and stir in the caraway and paprika. Mix it
all up nicely!
Add the potatoes, stock and tomatoes and stir carefully…
Cook over a LOW heat for 1 hr 30 mins, checking carefully that it hasn’t
dried out! If it looks a little dry, add a bit more boiling water.

Serve in bowls and add a dollop of yoghurt and a sprinkle of dill if you
want to be posh!



Mince and Potatoes

For six people
500g minced beef
A little oil for frying
1 large onion, peeled and chopped
2 large carrots, peeled and chopped
½ small Swede, peeled and chopped
150g mushrooms, wiped and sliced
099g little new potatoes, washed and chopped into bite sized chunks.
1 clove of garlic, chopped
2 heaped teaspoons mixed herbs
1 beef stock cube and a pint of water
2 heaped teaspoons of corn flour and half a teacup of COLD water
1 can peas, drained

A large pot!
Break the mince up and fry it in the oil until brown. This will take 5-7
minutes. Add the onion and garlic and fry again. Next add the mushrooms
and fry for 2-3 minutes.

Add the chopped carrot and Swede and stir in. Add the water and the stock
cube and give it a good stir. Add the herbs, stir in the potatoes, and
cover. Simmer for about an hour.

Mix the corn flour into the COLD water until all the lumps have gone. Stir
this into the mince and potatoes, add the peas, and allow to cook for 5-6
minutes, until the gravy is thickened.

Three Bean Cassoulet:
Can be served with rice (allow 55g uncooked rice per person), jacket
potatoes, or crusty bread rolls
This feeds about six people. As a vegetarian option, just add another can
of beans and leave out the meat.

1 large onion
1 large pepper
100g mushrooms
2 sticks of celery
100g very lean bacon bits, or 1 Matteson's Low Fat smoked sausage, cubed
1 400g tin each of red kidney beans, chickpeas, and borlotti or flageolet
beans, drained and well rinsed
2 cans chopped Italian tomatoes
1 tablespoon Worcestershire sauce
a few good shakes of Tabasco
1 heaped teaspoon brown sugar
1 heaped teaspoon mixed herbs
a little olive oil
a clove or two of crushed garlic or a squeeze of garlic ‘toothpaste’

In a large saucepan, fry the onions and pepper in the olive oil, with the
garlic for about 3-5 minutes.
Add the bacon or cubed sausage and fry for 3-4 more minutes.
Add all the remaining vegetables except the beans and tomatoes*. Fry for
3-4 minutes.
Add all the other ingredients and stir well. Leave to simmer while the
rice cooks, or for 10 minutes if serving with bread.

*Additional vegetables if you like them:
carrots, courgettes, olives, peas – you can add anything you like

Important note:
Vegetables need to be CLEAN for cooking: wipe the outsides of things like
courgettes, mushrooms, celery, peppers, etc with clean damp kitchen towel.
Carrots, potatoes, and other root vegetables need to be scrubbed free of
all dirt and rinsed.

The story of the Christmas Dinner Camp:

DH and I and two friends went to the Fairport Convention annual reunion at
Cropredy some years ago... We thought it might be a good idea to have a
decent lunch on the Sunday before leaving, so I stuffed and froze a
chicken. It kept the milk and butter nice and cold for the whole weekend,
and was decently defrosted in time to be pot-roasted for Sunday dinner, in
a pressure cooker on a 40 YO Primus stove... The friendly Camping Gaz
stove provided heat for boiling the new potatoes and steaming the green
beans while the chook cooked under pressure. While we ate the first
course, the pressure cooker hotted up the Christmas pud nicely, and while
we ate that, the two stoves got to work producing water for the coffee and
the washing up... It was very well organized and worked beautifully, but
we did get some odd looks and jealous glances from other campers of less
fortitude and lesser forward planning abilities. Oh, and the pressure
cooker arrived at camp full of chilli con carne that had been made and
frozen earlier in the week. That provided an excellent Friday night
dinner. I have never been able to see why camping necessitated a drop in
culinary standards, and have always followed the example of the British
Raj in this matter, sans punka wallahs, as they are rather scarce these
days...


--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

you could make this and freeze it and let it help keep the rest of the food
cooler and it would last longer also, Lee
ahmward wrote in message
...
WW Taco Bean Soup
1 cup = 2 poiints

1lb.ground beef cooked with 1 cup chopped onion (you could make in
advance)
two 14 1/2 oz cans crushed tomatoes with green chilis
one can crushed tomatoes
one can yellow corn drained
two cans black beans
1 cup water
1 package Hidden Valley ranch dressing mix
one package taco seasoning mix


Combine the ingredients to the browned meat and onion mixture. I never
add the Hidden Valley because I just don't add it on hand. More water
can be added too.

Audrey

those fat free refried beans are good, and you could have them on tortilla
shells or with the wow chips, Lee
Willow Herself wrote in message
. com...
Bring fresh vegetables that don't go bad fast, carrots, potatoes etc..
corn
on the cob over the fire sounds good...

Also go through the canned food aisle and read labels.. there's some low
fat
chili that could be a good quick option.

All the low fat canned soup (I like progresso and some chunky soups)

If you're at a camping ground with electricity, there are some good cheap
coolers you can plug in, then you can bring anything.. if not... cans are
your friends...

Canned chicken... canned tuna.... canned everything.. .;o)

If you're in bear country, hide and lock away your foods!!!

Don't forget lots of water!
Will~


"Uncle Bonzi" wrote in message
oups.com...
I leave Sat morning on my 8 day camping trip. I am looking for any
quick and easy food ideas. Sans fish, (its doesn't keep well out in the
woods). I will probably be looking to pre-prepare as much as I can.

This also means I won't be gracing the group with my quick wit and
ready charm for those eight days. :-)

Ralph

nice, Lee
Kate Dicey wrote in message
...
Willow Herself wrote:

I do!
Will~

Food for Scout Camp Feasts

One Pot Magic:

Three Bean Cassoulet:
Can be served with rice (allow 55g uncooked rice per person), jacket
potatoes, or crusty bread rolls

This feeds about six people. As a vegetarian option, just add another
can of beans and leave out the meat.

1 large onion
1 large pepper
100g mushrooms
2 sticks of celery
100g very lean bacon bits, or 1 Matteson's Low Fat smoked sausage, cubed
1 400g tin each of red kidney beans, chickpeas, and borlotti or
flageolet beans, drained and well rinsed
2 cans chopped Italian tomatoes
1 tablespoon Worcestershire sauce
a few good shakes of Tabasco
1 heaped teaspoon brown sugar
1 heaped teaspoon mixed herbs
a few sprays of olive oil
a clove or two of crushed garlic

In a large saucepan, fry the onions and pepper in the olive oil, with
the garlic. Add all the remaining vegetables except the beans and
tomatoes. Add the bacon or cubed sausage and fry.
Add all the other ingredients and stir well. Leave to simmer while the
rice cooks. I like to use brown basmati with this. It works out at 3
points per serving if you use the bacon, and 4 points if you use the
sausage.

Blamanger of Chicken
This is a mediaevil recipe, but dead simple to cook!

For six people:

6 small chicken breasts
2 chicken stock cubes
75g ground almonds
75g flakes almonds, toasted*
330g rice
2 teaspoons ground cardamom
2 teaspoons ground ginger

Part One:
Place all the chicken breasts in a large pot, cover with fresh water,
add the stock cubes and bring to the boil. Simmer for 25 minutes. Have
another pot of boiling water handy for Part Two:

Part Two:
Fish the chicken out of the stock and set aside to cool a little. Then
cut into bite-sized chunks.
Add the rice, ground almonds and spices to the chicken stock, and stir
well. Keep stirring intermittently while the rice cooks and absorbs all
the water. If all the water is absorbed before the rice is cooked, add
a bit more from the second pot.
Once the stock is almost all gone and the rice is cooked, add the
chicken and a leeetle more water: heat the chicken through and stir in
the toasted almonds just before serving.

*To toast the almonds: put them into a heavy frying pan and place over a
flame. Keep stirring them. When the almonds begin to colour, take them
off the heat, but keep stirring.

Serious Chicken!

Cajun Chicken Kebabs
Serve with tortillas and salad: allow 2 large tortillas per person

1 skinless boneless chicken breast per person, cut into chunks
1 teaspoon Cajun seasoning** per 4 chicken breasts
1 teaspoon of olive oil per 4 chicken breasts

Place the chicken breasts, seasoning and olive oil in a poly bag: tie up
the neck securely and massage together to coat the chicken evenly in
spice mix. Separate all the chicken chunks and skewer securely. BBQ
until well cooked.
Serve each person with one chicken breast skewer and a couple of
tortillas: have salad and mayo* ready for them to assemble their own
tortilla wraps.

*Mayo comes in squeezy plastic bottles, which are ideal for camp. Salad
need only be iceberg lettuce shredded and sliced tomatoes.
** Make before hand: this is a very spicy American recipe, so teach them
about American dry good measures – cups! J (BTW, an American cup
measure is half a US pint, or 8 fl oz.)
CAJUN SPICE MIX
1/4 Cup of salt
2 Tbsp. cayenne pepper
2 Tbsp. paprika
1-1/2 Tbsp. onion powder
1 Tbsp. freshly ground black pepper
1 Tbsp. freshly ground white pepper
1 Tbsp. garlic powder
2 tsp. dried basil
1 tsp. chilli powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp ground cloves

Combine all ingredients in a small jar.
(The spice mix can be stored in a tightly
covered glass jar in a cool dry place out of
direct light for up to 4 months.) Makes about
3/4 cup.

Tandoori chicken buns!

Allow one bread roll and one chicken breast per person.
For six people:
Six chicken breasts, cut in two and hammered flat!
2 tablespoons tandoori spice paste
1x 150g tub plain thick yoghurt (the Greek stuff is the best)
half an iceberg lettuce, shredded
12 bread rolls

Place all the ingredients into a large plastic bag, and massage together
until the chicken is well coated. Leave to marinade for several hours
if possible.
Heat up a good big frying pan with a little cooking oil. Fry the
flattened chicken for about 5 minutes per side, until cooked. Serve
with a handful of lettuce in the buns.

You can do a veggie version of this using Quorn burgers. Just prepare
and cook in exactly the same way, but allow two burgers per person and
forget to hammer them flat… They are probably flat enough already.

One Pot Meals for Scout Camps

One Pot Goulash:

For six people
A little olive oil for frying
3 teaspoons caraway seeds
900g little new potatoes, washed and cut into bite sized chunks
750g lean braising steak cut into bite sized chunks
3 large onions, sliced
3 red peppers, de-seeded and sliced
3 teaspoons caraway seeds
3 cloves of garlic, crushed
1.5 teaspoons hot smoked paprika
3 X 400g cans chopped tomatoes
3 beef stock cubes, dissolved in 300ml boiling water

Natural yoghurt and chopped dill to serve
You will need a large frying pan with a lid and a pestle and mortar.
Crush the caraway seeds and wash and chop the potatoes.
Fry the beef in batches until it is all browned nicely on all sides.
Then fry the garlic, onion and pepper.
Put the beef back in the pan and stir in the caraway and paprika. Mix
it all up nicely!
Add the potatoes, stock and tomatoes and stir carefully…
Cook over a LOW heat for 1 hr 30 mins, checking carefully that it hasn’t
dried out! If it looks a little dry, add a bit more boiling water.

Serve in bowls and add a dollop of yoghurt and a sprinkle of dill if you
want to be posh!



Mince and Potatoes

For six people
500g minced beef
A little oil for frying
1 large onion, peeled and chopped
2 large carrots, peeled and chopped
½ small Swede, peeled and chopped
150g mushrooms, wiped and sliced
099g little new potatoes, washed and chopped into bite sized chunks.
1 clove of garlic, chopped
2 heaped teaspoons mixed herbs
1 beef stock cube and a pint of water
2 heaped teaspoons of corn flour and half a teacup of COLD water
1 can peas, drained

A large pot!
Break the mince up and fry it in the oil until brown. This will take
5-7 minutes. Add the onion and garlic and fry again. Next add the
mushrooms and fry for 2-3 minutes.

Add the chopped carrot and Swede and stir in. Add the water and the
stock cube and give it a good stir. Add the herbs, stir in the
potatoes, and cover. Simmer for about an hour.

Mix the corn flour into the COLD water until all the lumps have gone.
Stir this into the mince and potatoes, add the peas, and allow to cook
for 5-6 minutes, until the gravy is thickened.

Three Bean Cassoulet:
Can be served with rice (allow 55g uncooked rice per person), jacket
potatoes, or crusty bread rolls
This feeds about six people. As a vegetarian option, just add another
can of beans and leave out the meat.

1 large onion
1 large pepper
100g mushrooms
2 sticks of celery
100g very lean bacon bits, or 1 Matteson's Low Fat smoked sausage, cubed
1 400g tin each of red kidney beans, chickpeas, and borlotti or
flageolet beans, drained and well rinsed
2 cans chopped Italian tomatoes
1 tablespoon Worcestershire sauce
a few good shakes of Tabasco
1 heaped teaspoon brown sugar
1 heaped teaspoon mixed herbs
a little olive oil
a clove or two of crushed garlic or a squeeze of garlic ‘toothpaste’

In a large saucepan, fry the onions and pepper in the olive oil, with
the garlic for about 3-5 minutes.
Add the bacon or cubed sausage and fry for 3-4 more minutes.
Add all the remaining vegetables except the beans and tomatoes*. Fry
for 3-4 minutes.
Add all the other ingredients and stir well. Leave to simmer while the
rice cooks, or for 10 minutes if serving with bread.

*Additional vegetables if you like them:
carrots, courgettes, olives, peas – you can add anything you like

Important note:
Vegetables need to be CLEAN for cooking: wipe the outsides of things
like courgettes, mushrooms, celery, peppers, etc with clean damp kitchen
towel. Carrots, potatoes, and other root vegetables need to be scrubbed
free of all dirt and rinsed.

The story of the Christmas Dinner Camp:

DH and I and two friends went to the Fairport Convention annual reunion
at Cropredy some years ago... We thought it might be a good idea to
have a decent lunch on the Sunday before leaving, so I stuffed and froze
a chicken. It kept the milk and butter nice and cold for the whole
weekend, and was decently defrosted in time to be pot-roasted for Sunday
dinner, in a pressure cooker on a 40 YO Primus stove... The friendly
Camping Gaz stove provided heat for boiling the new potatoes and
steaming the green beans while the chook cooked under pressure. While
we ate the first course, the pressure cooker hotted up the Christmas pud
nicely, and while we ate that, the two stoves got to work producing
water for the coffee and the washing up... It was very well organized
and worked beautifully, but we did get some odd looks and jealous
glances from other campers of less fortitude and lesser forward planning
abilities. Oh, and the pressure cooker arrived at camp full of chilli
con carne that had been made and frozen earlier in the week. That
provided an excellent Friday night dinner. I have never been able to
see why camping necessitated a drop in culinary standards, and have
always followed the example of the British Raj in this matter, sans
punka wallahs, as they are rather scarce these days...


--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

Thanks Kate...I will try some of these...GG
"Kate Dicey" wrote in message
...
Willow Herself wrote:

I do!
Will~

Food for Scout Camp Feasts

One Pot Magic:

Three Bean Cassoulet:
Can be served with rice (allow 55g uncooked rice per person), jacket
potatoes, or crusty bread rolls

This feeds about six people. As a vegetarian option, just add another can
of beans and leave out the meat.

1 large onion
1 large pepper
100g mushrooms
2 sticks of celery
100g very lean bacon bits, or 1 Matteson's Low Fat smoked sausage, cubed
1 400g tin each of red kidney beans, chickpeas, and borlotti or flageolet
beans, drained and well rinsed
2 cans chopped Italian tomatoes
1 tablespoon Worcestershire sauce
a few good shakes of Tabasco
1 heaped teaspoon brown sugar
1 heaped teaspoon mixed herbs
a few sprays of olive oil
a clove or two of crushed garlic

In a large saucepan, fry the onions and pepper in the olive oil, with the
garlic. Add all the remaining vegetables except the beans and tomatoes.
Add the bacon or cubed sausage and fry.
Add all the other ingredients and stir well. Leave to simmer while the
rice cooks. I like to use brown basmati with this. It works out at 3
points per serving if you use the bacon, and 4 points if you use the
sausage.

Blamanger of Chicken
This is a mediaevil recipe, but dead simple to cook!

For six people:

6 small chicken breasts
2 chicken stock cubes
75g ground almonds
75g flakes almonds, toasted*
330g rice
2 teaspoons ground cardamom
2 teaspoons ground ginger

Part One:
Place all the chicken breasts in a large pot, cover with fresh water, add
the stock cubes and bring to the boil. Simmer for 25 minutes. Have
another pot of boiling water handy for Part Two:

Part Two:
Fish the chicken out of the stock and set aside to cool a little. Then
cut into bite-sized chunks.
Add the rice, ground almonds and spices to the chicken stock, and stir
well. Keep stirring intermittently while the rice cooks and absorbs all
the water. If all the water is absorbed before the rice is cooked, add a
bit more from the second pot.
Once the stock is almost all gone and the rice is cooked, add the chicken
and a leeetle more water: heat the chicken through and stir in the toasted
almonds just before serving.

*To toast the almonds: put them into a heavy frying pan and place over a
flame. Keep stirring them. When the almonds begin to colour, take them
off the heat, but keep stirring.

Serious Chicken!

Cajun Chicken Kebabs
Serve with tortillas and salad: allow 2 large tortillas per person

1 skinless boneless chicken breast per person, cut into chunks
1 teaspoon Cajun seasoning** per 4 chicken breasts
1 teaspoon of olive oil per 4 chicken breasts

Place the chicken breasts, seasoning and olive oil in a poly bag: tie up
the neck securely and massage together to coat the chicken evenly in spice
mix. Separate all the chicken chunks and skewer securely. BBQ until well
cooked.
Serve each person with one chicken breast skewer and a couple of
tortillas: have salad and mayo* ready for them to assemble their own
tortilla wraps.

*Mayo comes in squeezy plastic bottles, which are ideal for camp. Salad
need only be iceberg lettuce shredded and sliced tomatoes.
** Make before hand: this is a very spicy American recipe, so teach them
about American dry good measures – cups! J (BTW, an American cup measure
is half a US pint, or 8 fl oz.)
CAJUN SPICE MIX
1/4 Cup of salt
2 Tbsp. cayenne pepper
2 Tbsp. paprika
1-1/2 Tbsp. onion powder
1 Tbsp. freshly ground black pepper
1 Tbsp. freshly ground white pepper
1 Tbsp. garlic powder
2 tsp. dried basil
1 tsp. chilli powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp ground cloves

Combine all ingredients in a small jar.
(The spice mix can be stored in a tightly
covered glass jar in a cool dry place out of
direct light for up to 4 months.) Makes about
3/4 cup.

Tandoori chicken buns!

Allow one bread roll and one chicken breast per person.
For six people:
Six chicken breasts, cut in two and hammered flat!
2 tablespoons tandoori spice paste
1x 150g tub plain thick yoghurt (the Greek stuff is the best)
half an iceberg lettuce, shredded
12 bread rolls

Place all the ingredients into a large plastic bag, and massage together
until the chicken is well coated. Leave to marinade for several hours if
possible.
Heat up a good big frying pan with a little cooking oil. Fry the
flattened chicken for about 5 minutes per side, until cooked. Serve with
a handful of lettuce in the buns.

You can do a veggie version of this using Quorn burgers. Just prepare and
cook in exactly the same way, but allow two burgers per person and forget
to hammer them flat… They are probably flat enough already.

One Pot Meals for Scout Camps

One Pot Goulash:

For six people
A little olive oil for frying
3 teaspoons caraway seeds
900g little new potatoes, washed and cut into bite sized chunks
750g lean braising steak cut into bite sized chunks
3 large onions, sliced
3 red peppers, de-seeded and sliced
3 teaspoons caraway seeds
3 cloves of garlic, crushed
1.5 teaspoons hot smoked paprika
3 X 400g cans chopped tomatoes
3 beef stock cubes, dissolved in 300ml boiling water

Natural yoghurt and chopped dill to serve
You will need a large frying pan with a lid and a pestle and mortar.
Crush the caraway seeds and wash and chop the potatoes.
Fry the beef in batches until it is all browned nicely on all sides. Then
fry the garlic, onion and pepper.
Put the beef back in the pan and stir in the caraway and paprika. Mix it
all up nicely!
Add the potatoes, stock and tomatoes and stir carefully…
Cook over a LOW heat for 1 hr 30 mins, checking carefully that it hasn’t
dried out! If it looks a little dry, add a bit more boiling water.

Serve in bowls and add a dollop of yoghurt and a sprinkle of dill if you
want to be posh!



Mince and Potatoes

For six people
500g minced beef
A little oil for frying
1 large onion, peeled and chopped
2 large carrots, peeled and chopped
½ small Swede, peeled and chopped
150g mushrooms, wiped and sliced
099g little new potatoes, washed and chopped into bite sized chunks.
1 clove of garlic, chopped
2 heaped teaspoons mixed herbs
1 beef stock cube and a pint of water
2 heaped teaspoons of corn flour and half a teacup of COLD water
1 can peas, drained

A large pot!
Break the mince up and fry it in the oil until brown. This will take 5-7
minutes. Add the onion and garlic and fry again. Next add the mushrooms
and fry for 2-3 minutes.

Add the chopped carrot and Swede and stir in. Add the water and the stock
cube and give it a good stir. Add the herbs, stir in the potatoes, and
cover. Simmer for about an hour.

Mix the corn flour into the COLD water until all the lumps have gone. Stir
this into the mince and potatoes, add the peas, and allow to cook for 5-6
minutes, until the gravy is thickened.

Three Bean Cassoulet:
Can be served with rice (allow 55g uncooked rice per person), jacket
potatoes, or crusty bread rolls
This feeds about six people. As a vegetarian option, just add another can
of beans and leave out the meat.

1 large onion
1 large pepper
100g mushrooms
2 sticks of celery
100g very lean bacon bits, or 1 Matteson's Low Fat smoked sausage, cubed
1 400g tin each of red kidney beans, chickpeas, and borlotti or flageolet
beans, drained and well rinsed
2 cans chopped Italian tomatoes
1 tablespoon Worcestershire sauce
a few good shakes of Tabasco
1 heaped teaspoon brown sugar
1 heaped teaspoon mixed herbs
a little olive oil
a clove or two of crushed garlic or a squeeze of garlic ‘toothpaste’

In a large saucepan, fry the onions and pepper in the olive oil, with the
garlic for about 3-5 minutes.
Add the bacon or cubed sausage and fry for 3-4 more minutes.
Add all the remaining vegetables except the beans and tomatoes*. Fry for
3-4 minutes.
Add all the other ingredients and stir well. Leave to simmer while the
rice cooks, or for 10 minutes if serving with bread.

*Additional vegetables if you like them:
carrots, courgettes, olives, peas – you can add anything you like

Important note:
Vegetables need to be CLEAN for cooking: wipe the outsides of things like
courgettes, mushrooms, celery, peppers, etc with clean damp kitchen towel.
Carrots, potatoes, and other root vegetables need to be scrubbed free of
all dirt and rinsed.

The story of the Christmas Dinner Camp:

DH and I and two friends went to the Fairport Convention annual reunion at
Cropredy some years ago... We thought it might be a good idea to have a
decent lunch on the Sunday before leaving, so I stuffed and froze a
chicken. It kept the milk and butter nice and cold for the whole weekend,
and was decently defrosted in time to be pot-roasted for Sunday dinner, in
a pressure cooker on a 40 YO Primus stove... The friendly Camping Gaz
stove provided heat for boiling the new potatoes and steaming the green
beans while the chook cooked under pressure. While we ate the first
course, the pressure cooker hotted up the Christmas pud nicely, and while
we ate that, the two stoves got to work producing water for the coffee and
the washing up... It was very well organized and worked beautifully, but
we did get some odd looks and jealous glances from other campers of less
fortitude and lesser forward planning abilities. Oh, and the pressure
cooker arrived at camp full of chilli con carne that had been made and
frozen earlier in the week. That provided an excellent Friday night
dinner. I have never been able to see why camping necessitated a drop in
culinary standards, and have always followed the example of the British
Raj in this matter, sans punka wallahs, as they are rather scarce these
days...


--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!