Troop 185 Wellesley 

Camp Cooking Recipes 

 

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Camp Beef Stew 

 

Beef Stew Ingredients:   

·      Stew Beef 

·      Potatoes 

·      Baby carrots 

·      Onion  

·      Bisquick 

·      Water.  

Equipment:  

·      One large pot with lid 

·      cutting board and knife 

·      one plate 

·      one large cooking spoon 

·      propane stove  

Instructions:  

1.      Take your plate and put some bisquick into it.  

2.      Cut up your stew meat and roll in the bisquick, put in the pot.  

3.      Clean and cut the potatoes into bite size bits, put in the pot.  

4.      Cu tup some of the onion and add to the beef and potatoes. You can just add the carrots or you can cut them up.  

5.      Add about 2-3 cups of water but do not drown everything. The juice from the meat will add a lot of flavor so don't go over board with seasonings. If you want a thick stew add more Bisquick.  

6.      Put the pot on the stove on medium heat and cover. Stir often. The stew should be ready in about one hour.  

 

This is a very flexible recipe. That is why I did not list amounts. It can feed a patrol, an individual or a whole troop. 

 

Beefy Tomato Soup 

 

Ingredients: 

• 1 lb. ground beef  

• 1 quart tomato juice  

• 3 C. water  

• 3/4 C. uncooked elbow macaroni  

• 1 envelope onion soup mix  

• 1/4 tsp. chili powder  

 

Instructions: 

1. In a large saucepan, cook beef over medium heat until no longer pink; drain  

2. Add the remaining ingredients. 

3. Bring to a boil.  

4. Reduce heat, simmer, uncovered, for 15-20 minutes or until macaroni is tender.  

Serves 8  

 

CAMP HASH 

 

 

Yield: 6 Servings  

Ingredients:  

·      4 cups Shredded Dried Hash Brown Potatoes (Get At Costco) 

·      2 pk Onion Soup Mix  

·      1 1/2 lb Ground Meat or Sausage  

·      Assorted Seasonings to taste 

·      6 cups water 

Equipment: 

·      1 large pot with a lid  

·      1 large spoon  

 

Instructions: 

1.      Brown the meat in the bottom of the pan. Break up the meat as it cooks assuring that all the pink (raw) meat is cooked.  

2.      Add the water and soup mix stirring to mix. Heat to boiling and simmer a few minutes.  

3.      Add the dry potatoes and stir to mix.  

4.      Cover the pot and move to the edge of the fire for about 10 minutes to allow the potatoes to swell up with the water. 

5.      Move the pot back on the heat and stir while cooking the potatoes.  

6.      Cook about 5-10 minutes.  

7.      Serve hot.  Seasonings may be added with the potatoes to the cooks taste.  

 

Hot peppers, chili powder, basil, Italian seasonings are good. The meat may be hamburger, sausage, Italian sausage, etc. Different meats do provide a different flavor. This hash can be either an evening or breakfast meal. 

Note that a package of Golden Grill Hash Brown dried potatoes provides for three recipes of Camp Hash.  

 

 

 

CAMPFIRE GOULASH 

 

Ingredients: 

• 12 ounces noodles 

• 1 package sour cream mix 

• 1/4 teaspoon salt 

• 1/4 teaspoon garlic powder and a dash of pepper 

• 4 tablespoons bell pepper flakes 

• 2 tablespoons celery flakes 

• 1 tablespoon paprika 

• Beef stick, hot dogs, ham, cut up, or a small can of roast beef 

 

Instructions: 

1. Plunge noodles into 2 quarts boiling water. 

2. Cook until done. (8-10 minutes) 

3. Pour off most of the water and add the meat. 

4. Simmer covered 5 to10 minutes, until thoroughly heated. Stir often to prevent sticking.