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Welcome to the web site for Boy Scout Troop 516 from Stafford Virginia. We are a brand new troop with exciting plans for the coming year. So far we have gone on many campouts. We have gone to Fall Camporee, Rock climbing at Peak Experiences, we have done some parts of the Appalachian trail, we have also gone skiing at many diffrent places. We have three patrols the Spartans patrol, the Archers patrol, and the Minotaurs. Right now we are working on wilderness survival merit badge and we are having our annual popcorn sales. If you would like to learn all about scouting here is a link for you http://www.boyscouts-ncac.org/. If you would like to learn about the organization we are chartered from click this link http://andrew-chapel.org/.
Backpackers
General
Tim Bornholtz
Apr 18, 2009
BACKPACKERS BARS
3/4 c. flour
1/2 c. uncooked old fashioned or quick cooking oats
1/2 c. butter
1/4 c. wheat germ
1 tbsp. grated lemon peel
Brown sugar
2 eggs
1 (1/4 oz.) almond or other nuts
1/2 c. shredded coconut
Onto large bowl measure first 5 ingredients and 1/2 cup packed brown sugar. Mix together and press into 6 x 8 inch baking pan. In small bowl beat eggs with 1/4 cup packed brown sugar and stir in nuts and coconut. Pour over mixture in pan. Bake at 350 degrees for 35 minutes or until pick inserted in center comes out clean. Cool and cut into bars.
Nutty Breakfast:
2 packs plain instant Oatmeal (or your favorite flavor) (grits or cream of wheat)
1 tbsp pecans
1 tbsp walnuts
1 tsp flax seed
1 tsp honey
1/8 tsp cinnamon
optional : any fresh fruit
Mix ingredients and put in a ziplock bag. Boil water add oatmeal. stir until thick (or thin) add other ingredients, top with honey and cinnamon.
BACKPACKERS MACARONI
1 pkg. macaroni & cheese
1 can Vienna sausage
1/2 cube butter (or Squeeze butter)
1/4 c. milk (or powdered equivalent)
4 cups water in pan. Bring to boil. Add macaroni and vienna sausage (with juice), cook 8-10 minutes. Drain. Add butter, milk and cheese; mix. Serves 4 hungry backpackers or 2 ravenous backpackers.
BEANIE WEENIES
1 can baked beans
4 hot dogs cut into pieces
1 tbsp. brown sugar
2 tbsp.ketchup
1 tsp. mustard
Combine all ingredients. Cook over medium heat until bubbly. Turn heat to simmer and cook 5 minutes.
Chicken Curry
one cup of instant rice.
1 – 1.5 cups of mixed zucchini, red onion, carrots and red pepper
1 can or pkg cooked chicken
1 Asian Home Gourmet’s Thai Red Curry spice paste
1 package of dried coconut milk
Add chicken and vegetables to cold water and bring to a boil. Simmer until meat and veggies are tender. Bring water back to a boil, add rice and stir. Remove from heat and set aside for 5 minutes. Stir and eat.
Chicken hot-shots
Pita bread, 4 rounds, instant mashed potatoes (to make 2 cups/person), two envelopes chicken gravy mix, and three packs or cans of white chicken meat.
Potatoes: Add dried milk and butter to the mashed potato flakes at home per the instructions on the pack, so you can just add water at camp. Add the boiling water needed to make up the potatoes in a pot. In a second pot, make up the gravy mix per the packet instructions. Add the chicken and juices and heat through.
Serve the potatoes over the pita, and top with chicken & gravy.
Chicken & Dumplings
2 packets of Lipton's Cream of Chicken Cup-O-Soup
1 can of Chunk Chicken* *=Dehydrate items at home for extended backpack trips.
¼ cup Mixed vegetables*, (celery, corn and peas).
1 cup Bisquick
Put chicken and vegetables in a zip lock, pack everything else separately. Put water in pot, use 25% more than required in making the soup or you will have glue. Add dehydrated chicken and vegetables to cold water and bring to a boil. Simmer until meat and veggies are tender. While the soup is heating, add water (see Bisquick box instructions for qty.) to Bisquick and knead in the zip-lock bag. When soup is hot, cut off a corner of the bag and squeeze out Bisquick into the pot. Cover and cook for about 10 minutes on low heat. The size of the corner you cut off the bag will determine the size of your dumplings. If you cut it about 1" big, use short squeezes to have round dumpling shapes. Cut it off smaller and you can get longer type ribbon shaped dumplings.
1/4 cup Chicken, cooked & chopped or one 10 oz can of Chicken *
1 tbsp Dried Tomato, diced * * - Dehydrate items at home.
2 tbsp Dried Onion, chopped *
2 tbsp Dried Bell Pepper, chopped *
2 tbsp Dried Celery, chopped *
2 tbsp Dried Carrot, chopped *
2 tbsp Dried Whole Kernel Corn *
2 tbsp Cabbage, chopped *
2 tbsp Dried Peas *
1/2 tsp Salt
1/8 tsp Pepper
1/4 tsp Garlic Powder
1/2 tsp Parsley Flakes
1 1/8 cup Instant Rice
1 cube Chicken Bouillon, crushed
Vacuum seal or use a zip lock for the meat, vegetables and spices. Pack rice in another bag. Bring two cups of water to a boil. Add meat, vegetables and spices and cook for a few minutes, cover and let stand for 15 minutes for everything to rehydrate. Bring water back to a boil, add rice and stir. Remove from heat and set aside for 5 minutes. Stir and eat. This dish makes enough for two nice sized servings. Drizzle with soy sauce if desired.
Oriental Rice
The variations are endless for this tried and true backpack meal.
1 cup Instant Rice
1 Chicken bouillon cube, crushed
1/4 cup Mixed Vegetables * Cabbage, Onion, Green pepper, Carrot * - Dehydrate items at home.
1/2 packet Olive Oil
1 packet Soy Sauce (to taste)
1 1/4 cup Water
Mix all rice and bouillon together and vegetables at home in separate zip lock bags. Bring water to a boil and stir in vegetables. Cook for about two minutes and let stand for vegetables to rehydrate. Bring water and vegetables back to a boil, add more water if needed. Add rice, olive oil, stir and cover. Let stand for five minutes or so till rice is done. Fluff, drizzle with soy sauce and serve.
Bacon Cheddar Burgers for backpacking: serves 2
4 slices of cooked bacon, crumbled
1 lb ground beef, the fattier beef works better here
3 ounces of cheddar cut into tiny cubes
1 chipotle pepper in adobo chopped
2 tbsp Worcestershire sauce
Mix up all of the above and make into patties. Freeze the patties separately and then wrap into a foil packet. Use heavy duty foil! Wrap the foil packet in a hand towel or newspapers and place it inside a ziplock bag. Put the bag deep in the middle of your pack and it will stay cold but thaw out in about 5 hours.
Dehydrating
Prop open the door about 1 inch to allow moisture to escape
Dehydrating Beef
Brown the meat first, place evenly on a non-stick tray no big clumps
130 – 140 degrees F 2 – 4- hours
1 pound of beef = 3 cups cooked beef = 1 cup dehydrated
Spaghetti Sauce
Pour on a non-stick cookie sheet very thinly
dry in 1 or 2 cup portions – when rehydrating – 1 cup water to 1 cup sauce.
130 degrees F for several hours (Usually 3.5 hours for 1 cup)
Roll it up like leather put in zip locks
Fruits and Veg
cut into 1/8 inch strips when drying do not overlap
135 degrees F for fruit - leathery when dry (Buy at Trader Joes)
130 for Veg – brittle when dry
Jerky
I buy about 5 pounds of sliced top sirloin, cut it into strips, marinade overnight in a soy-sesame marinade I get at Costco, and dehydrate. Makes great jerky -- tastes like steak.
STORING - Heavt duty ziplocks work well for short trips. Foil is also a good storage method and can be used ofr cooking. If you are dehydrating foods for long storage, be careful of salmonella. Plastic bags will eventually leak.
GORP (Good Old Raisins and Peanuts) There is the old standby of granola with powdered milk, but spice it up a bit with dried blueberries or strawberries (rehydrate before adding to your muesli), cranberries, ginger, papaya or pineapple. Switch the peanuts for almonds, Yoghurt-covered raisins do well in cool to moderate temperatures, but know that they will melt on hot hiking days.
Add Chocolate
Sugar never fails to enthuse! But the problem with chocolate is that it has a tendency to melt. M&M’s don’t. Simply add these sweet treats to your standard raisin and peanut mix to bump the excitement level up a notch.
Go Bananas
Dried fruits (beyond raisins) are great energy boosters. Take some dried bananas, chop up some dried apples, add a little dried pineapple and dice up some dried mango. Add some thickly shredded dried coconut and cashews for a little protein and you’ve got a treat worth going ape over!
Take a Twist
Add some salty pretzels to your raisins and peanuts. Crunchy salty stuff always pleases the palate!
Skip the Sweet
For a change, leave the chocolate and dried fruit out of the mix. Take some pretzels, peanuts and those melt-in-your-mouth, fish-shaped, cheesy crackers along in a bag for the ultimate in crunch and salt appeal.
Other dinners: Look over the pre-packaged foods. Instant cup-a-soup packages, Stove-top stuffing, pasta, rice & potato dishes all make great starting points. Doctor it up with some packaged/canned meat, real cheese, dried sauce, soup or gravy mix, and you can feed your patrol for 1/3 to 1/3 the cost of freeze-dried foods.
Coffee TRY “Java Juice”
Bagels travel well Whole wheat bagel, cream cheese and salami. Crackers always work. Add some cheddar cheese and beef jerky. Leave the beef jerky behind and try any variety of dry salami or pepperoni.
Carrots, English cucumber, sliced red and yellow peppers, and celery work well packed in a ziplock, an apple or orange and a cookie, granola bar, or chocolate bar to any of these and you have the full meal deal.