CHARCOAL COOKING. Charcoal cooking works best with tightly compacted charcoal that is NOT treated chemically to be quick-light.

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1 CHARCOAL COOKING Charcoal cooking works best with tightly compacted charcoal that is NOT treated chemically to be quick-light. Be sure you use full, not broken, briquettes. Always store briquettes in a plastic garbage bag so they will not pick up moisture, as they will not light if wet. Charcoal chimneys are available for checkout on GSWW properties. Windy days add 1-2 extra briquettes and vent box oven ½ inch only on side away from wind. Cold days add 2-3 extra briquettes for chill factor. Also, when heating larger or heavier metal containers such as muffin pans, skillets, etc. Dutch Oven size # of Briquettes on Top # of Briquettes on Bottom General Rule: Allow 2 inches between briquettes and arrange in a checkerboard pattern. When using a Dutch Oven for baking, preheat the oven by using extra briquettes on top and bottom for 5-10 minutes or heat the oven slowly over the campfire until warm, not hot. Intense heat may warp or crack the oven. Baking requires fewer briquettes under, and most on top. The general rule is 1/3 on bottom and 2/3 on top. WARNING: Quick-light charcoal is NOT recommended for campfire cooking as it is chemicallytreated and it could concentrate chemical deposits in the food being cooked in enclosed areas. 33

2 CHARCOAL COOKING FOIL PACKETS Charcoal can be used where wood fires are unsafe or forbidden, or where fuel is scarce. It has that woodsy aroma lacking in artificial fuels. Of course, it is made of wood, but it is light and convenient to tote. A charcoal fire can be built in almost any kind of fireplace (indoor, hunter-trapper, trench, etc.) or in a fireproof container, i.e. flower pot, a wheelbarrow, a pail or an oblong cake pan, to name but a few. Pre-packaged foil dinners are a great, no-mess option for evening arrival at an outdoor overnight. Using individual foil packages is a clean, convenient way in which to prepare food at home, to carry it, to cook it, and to eat it all in a single container. It also allows for individual taste preferences by allowing each person to build their own personalized meal. Tips: Use heavy-weight aluminum foil. Use a squeeze bottle with mustard (or a Sharpie marker) to put initials on individual foil packets so each girl can find her own Wrap the food using a drugstore fold, so liquid does not run out when turned. To wrap the food: (1) lay an individual portion of food on a sheet of foil; (2) bring the two long ends together and fold several times; (3) then fold each short end at least 2 times. Be sure to allow some space for expansion in the package by not wrapping the raw food too tightly How to make a drugstore fold for foil packet cooking When placed in a bed of hot coals with some heat on top, diced vegetables and meat cook in minutes. Packet will puff up when done. For turning and removing hot foil packets from the fire use a shovel or utility tongs and work gloves. Be careful not to poke holes on top of the packet to let the hot steam escape before you start to open the top. 34

3 PROGRESSION IN OUTDOOR COOKING 1. Nosebag / No cook Sandwiches, Walking Salad 2. One Pot Meal Soup, Stew, Spaghetti, Bags O Gold 3. Skillet Pancakes, French Toast, Taco Meat, Catastrophe, Eggs 4. Foil Foil dinners, Banana Boats, Baked Apples, Cake in an Orange, Potatoes, Chicken 5. Box / Reflector Oven Cakes, Brownies, Pizza, Biscuits, Cookies 6. Dutch Oven Cobbler, Bears in an Orchard, Cornbread, Meals 7. Stick Doughboy, Pigs in a Blanket, Toast, Shish- Kabob, Marshmallows (easier), Mock Angel Food Cake 8. Tin Can Stove Pancakes, Hamburger, Eggs & Bacon 35

4 Fire prevention OUTDOOR COOKING SAFETY A fire extinguisher should be by every stove. A shovel, rake, a bucket of water or sand, and a blanket should be available at the fire circle. With backpacking stoves, try to have a kettle large enough to invert over the burner. Learn about shovel and fire use and safety before going on a cookout. Practice assembling and replacing parts on a stove before going on a trip. Only use parts approved by the manufacturer. Know the proper tools to use. Never leave a stove or fire unattended. Location Fuel Place the stove on a level surface, never on a wooden floor or porch. Clear a six foot fire ring around the fire. Store all fuel away from the stove and fire circle and pathways. Only refuel a stove when it is cool. Change canisters away from open flames. Liquid fuels (such as those that are not canistered and required pouring) are not allowed at Girl Scout properties. Gather a supply of tinder, kindling, and fuel before you start to build the fire. Extinguishing Turn off the stove and put out the fire as soon as you are through using it. Never dump water on a fire to put it out. Always sprinkle and spread. Sprinkle sand and spread in a cement or rock fireplace, never use water. No playing with or around the fire or kitchen area. Other Only cooks and fire builders should be inside the kitchen/fire circle. Build only the type and size of fire that suits your needs. Leave no trace principles encourage using an outdoor stove when available. Before working near any open flame, long hair should be tied back, loose sleeves rolled up or fastened, and baggy clothes with loose bits changed. Remember plastic and synthetic fibers melt rather than burn. Wool, cotton and other natural fibers are the best choices for cooking clothes. 36

5 KITCHEN & COOKING SAFETY General Safety Rules Only people actively involved in cooking should be in the kitchen. Cooks should tie back long hair and secure loose clothing. Cooks should know how to use a fire extinguisher, soda, and/or pans and lids if a fire happens. No running or horseplay in the kitchen. Hands should be washed and work surfaces cleaned between uses. Sharp objects, e.g. knives, peelers, graters should not be dropped into the dishpan; they should be washed above the soapy water. Kitchen Knives and Vegetable Peelers Kitchen knives and vegetable peelers should be used within a Safety Circle whenever possible. Sometimes this is impossible to do in the space allotted around the counters and sinks in a kitchen. A Safety Circle is the area surrounding the person who is using a knife or peeler within an arm s length of their body. The following rules should be practiced when using these utensils: They should be carried blade down along the leg, cutting edge to the rear, when walking. If someone has to be passed who is within the Safety Circle, the person carrying the utensil should warn them that a sharp object is being moved. Whenever possible, the cutting stroke should be away from the person s body. Sometimes when using a paring knife to peel apples the cutting edge moves towards the body. Cut round items, such as apples and bagels in half, then lay the flat side down to finish chopping or slicing. To pass a kitchen knife the blade is cupped in the hand on the dull side, cutting edge up and the handle extended to the other person. When the person receiving the knife says thank you, the blade is released; thank you lets you know that the receiver has a good grip on the handle. To use a knife, fingers are wrapped around the handle, the index finger should not be extended along the top of the blade. If a French (chef) knife is being used find the balance point of the knife by pinching the top of the blade near the handle between the thumb and index finger. Wrap the remaining fingers around the handle. This position permits better control and less stress on the hand when chopping with this blade. Chopping with a French knife. The items to be cut should be controlled with the other hand. The hand should be cupped so the end joints of the fingertips and the thumb are controlling the items to be cut and the second joint of the index, middle, and ring fingers are at right angles to the cutting board. This way when the knife is used to chop it can be guided up and down this flat face and fingertips will be out of the way, the knife blade should not be raised above the second joint of any finger. Knives and peelers should be washed between uses. 37

6 Graters Use the following tips to prevent accidents with a grater: Trim the item to be cut so a flat surface will be presented to the grater, e.g. trim the tips of carrots flat. Again, the cutting stroke should be away from the body. Grasp the item to be cut so fingers and the heel of the hand holding the item are away from the cutting surface. Control excess movement of the grater with the other hand. Can Openers Place the can to be opened on a flat surface. If the can opener is the type that can be operated with one hand, the other hand should hang on to the can to keep it stabilized. Hot Items Hot pads and mitts should be used to move hot pans, kettles and lids. Hot items should be placed on level surfaces that cannot be damaged by heat. If hot items must be carried in the kitchen area, the person carrying the item should repeat, Hot, hot, hot, as they are moving. Sometimes it is best to say, Hot, hot, hot behind you, to remind someone working at a counter not to backup while the hot item is behind them. Electric Mixers, Blenders and Food Processors Unplug the appliance when changing beaters and blades. Turn the appliance off while scraping down the sides of the container with a spatula. Use the safety pusher, not fingers, to direct items down the chute of the food processor. Keep hands away from the moving parts while the appliance is operating. 38

7 RECIPES BREAKFAST BREAKFAST BURRITO 1 package (2 lb.) frozen chunk style hashbrowns - thawed 1 lb. regular pork sausage - browned & drained 12 eggs - scrambled - with milk & seasonings 8-12 large flour tortillas ½ cup milk 1 teaspoon salt ½ teaspoon pepper ½ lb. sharp cheddar cheese - grated Cook together hashbrowns, browned sausage, egg, milk and seasonings until hot. Spoon onto tortillas and sprinkle with cheese. Roll and fold up like a burrito. Some like salsa to accompany filling. Serves 8 CATASTROPHE (German Farmer s Breakfast) 1 lb. bacon, chopped 2 1-lb. bags of shredded frozen potatoes 1 green pepper, diced 6 eggs, slightly beaten 1 small onion, chopped Sauté bacon, onion, and green pepper in a skillet. Drain off most of the bacon drippings. Add potatoes, cook for about 15 minutes stirring with a fork to separate. Add eggs and cook over low heat until done. Add salt and pepper to taste. Serves 8. SNACKS NO-BAKE COOKIES II 2 cups sugar ½ cup milk 4 tablespoons cocoa 1 stick of butter pinch salt Put above ingredients in a medium saucepan and cook only until butter melts. Immediately remove from heat and add: ½ cup peanut butter 1 teaspoon vanilla 3 cups rolled oats Mix thoroughly and spoon onto wax paper and let cool. Serves ENERGY CHEWS ½ cup peanut butter* ½ cup date pieces ½ cup grated apple 4 teaspoons honey ½ cup rolled oats ½ cup raisins ¼ cup wheat germ Mix all ingredients together in a bowl and roll them into balls. Makes 14, 1" balls. *Be sure to check for nut allergies. 39

8 1 medium chopped onion 1 chopped green pepper (optional) RECIPES ONE POT MEALS 2 lbs. ground meat (beef, chicken, turkey, or beans) Cook until meat is browned - SKIM FAT - add salt and pepper to taste THEN CHOOSE ONE OF THE OPTIONS AND ADD INGREDIENTS ***(All soup cans referenced below are 10-3/4 oz. size AND undiluted)*** QUICK MACARONI CASSEROLE 2 cans chicken gumbo soup 2 cans cream of chicken soup 3 cans water 3 cups uncooked macaroni DUTCH OVEN CHILI BEANS 2 qts. canned tomatoes (chopped) 2 (1 lb. 14 oz) cans chili beans garlic and chili powder to taste CRUNCHY CHICKEN CHEESE BAKE 24 boneless, skinless legs OR 12 thighs and 8 breasts cut in half 6 slices Swiss cheese (squares) 6-8 oz. - broken into pieces 2 10¾ oz. cream of chicken soup, undiluted 1 2¼ oz. sliced black olives, drained 1½ cup herb seasoned stuffing mix, crushed to crumbs 2 Tablespoons margarine or butter, melted In a 9x12 inch pan (or DO) sprayed with oil, place chicken. Top each piece with cheese. In small bowl, stir soup, then spread over cheese. Top with olive slices. Sprinkle herb stuffing and drizzle melted margarine. Bake at 400 for 45 minutes. (For oven, box oven or dutch oven cooking). Serves CHILI-CORNBREAD PIE 2 lb ground beef 1 medium onion 2 (15 oz.) cans chili beans 2 pkg. chili seasoning 2 (6 oz.) pkg. of water only cornbread mix Before leaving home, brown meat and sauté onions. Stow in large heavy duty food storage bag in ice chest. Line Dutch oven carefully with heavy duty aluminum foil. Add pre-cooked meat and onions, chili beans and seasonings mix. Stir well but be careful not to rip foil liner. Mix cornbread per box instructions in plastic bag. Spread out cornbread mix over the top of chili. Place lid on Dutch oven. Fill lid with 18 pieces of charcoal. Place 6 pieces charcoal on aluminum foil under the Dutch oven. Cook for 30 minutes. 40

9 RECIPES FOIL COOKING FAJITAS IN FOIL 2 lb chicken or beef strips 2 onions, cut in ½ and sliced 1 bell pepper, sliced 4 tomatoes, cut into eighths Fajita seasoning to taste 1 doz. flour tortillas Salsa, sour cream & guacamole Place chicken or beef on heavy foil. Sprinkle with seasonings and top with onions, tomatoes, and bell peppers. Wrap tightly and place on coals. Cook for minutes, turning once. Fill tortillas and top with guacamole, salsa, or sour cream. Serves 8. DESSERT TOADS IN A HOLE Mix a batch of biscuit dough (or use refrigerated biscuits). Pinch off a small piece of dough. Wrap around a piece of canned meat so it is completely covered. Wrap in foil and place on coals for 10 minutes per side or toast on a stick. BANANA BOATS Peel back a section of banana and cut wedge shape section. Remove wedge and place marshmallows and chocolate chips in hollow left in banana. Cover with peeled back banana skin and wrap in foil. Place in coals until chocolate and marshmallows are heated, about 5 minutes. DUMP CAKE 2 large cans of any kind of fruit with juice OR 2 cans of any kind of fruit pie filling OR 6 c. cut up fresh or frozen fruit 1 box of white or yellow cake mix and needed ingredients 1 stick of butter or margarine whipped cream or Cool Whip (optional) Line Dutch oven with foil. Pour fruit (and juices) into oven. Top with dry cake mix and spread evenly. Stir enough to moisten cake mix. Dot with butter or margarine. Bake 25 minutes with 12 coals on top and 8 on the bottom. Serve with whipped topping. Serves

10 STICK COOKING 1. If you have young girls in your troop, consider having your marshmallow roast during the daylight. It is easier to keep an eye on the girls and eating sugary things right before bed isn t a good idea. 2. Discuss fire safety before the camping trip and again at camp before lighting the fire. 3. Have the girls repeat the rules back to you so that you know that they were listening. 4. The campfire area is defined as the stone ring containing the fire, as well as all the space between the fire ring and the benches/logs/stones where people sit. 5. NO running in this area! Ever. Even when there is no fire. 6. No balancing/teetering or other horseplay on the campfire ring logs. When singing action songs around a campfire, have everyone stand behind the logs, if possible. 7. Have the fire tenders gather safety equipment (bucket of water, shovel) before lighting the fire and have them explain what to do about flying embers. A wool blanket is also an excellent thing to have on hand for safety. 8. Have the fire tenders check to be sure everyone is wearing proper clothing, hair is tied back and nothing is dangling from necks. (Have everyone bend forward for the dangle test.) If someone has a long pony tail, have her tuck it in the neck of her coat or shirt. Ponchos and shirts and coats with long puffy sleeves are not safe around a fire. Also, be careful with Polar fleece type fabric. If a spark lands on it, it will melt the fabric and might stick to the skin. 9. No one touches, pokes or adds wood to the fire except the designated fire tenders. Allowing the fire to burn down to coals is best for stick cooking. 10. The fire is always attended. 11. Bring only about 6 roasting sticks (four if the fire ring is small). This minimizes both the number of sharp objects and girls near the fire ring. 12. Before the girls roast marshmallows, demonstrate what to do with a flaming marshmallow and what might happen if they swing it around to show you that it is on fire. Younger girls should point their roasting fork and flaming marshmallow close to the ground and wait for it to burn out. Older girls might carefully blow it out. 13. Remember that stick cookery takes patience, some skill and the ability to withstand smoke in the face. 14. Only the girls with roasting sticks in hand are allowed to stand by the fire. Once a girl has roasted her treat, she sits down to eat it. Remind the girls that the metal roasting forks stay hot for a few minutes after use. 15. If you are making s mores, assign an adult or PA to be in charge of handing out the supplies. If you don t, you might end up with graham crackers broken into a million pieces and a big, sticky mess. 16. Have the fire tenders demonstrate the proper way to extinguish the fire. ~Thanks to Becky Vincent & Donna Peyer for sharing 47