BREAKFAST OUTDOOR COOKING-PICNICS-CAMPING
- CAMP FIRE FRENCH TOAST
Eggs
Bread
1 egg per 2 pieces of bread
Mix eggs in bowl. Cover both sides of bread with egg.
Place bread in frying pan. Fry until golden brown.
------------------------
683975 -- BROWN BEARS
1 c. sugar
1 tbsp. cinnamon
1 stick butter, softened
2-3 cans refrigerator biscuits
Mix sugar, cinnamon and butter together until well
blended. Take the biscuits and roll in hands to form long snake like pieces.
Butter hands first to prevent sticking. Wrap the snake like dough around a
stick in a coil fashion. Cook over an open fire until cooked (should appear
brown). Roll the cooked dough in the cinnamon mix and put some inside the hole
the stick was in.
------------------------
683980 -- EGG IN A HOLE
Butter
Bread
Eggs
Butter bread lightly on both sides, place bread on flat
object; I use butter bowl lid. Cut hole in center of bread with small glass or
cup. Place piece of bread with hole in it on frying pan. Break open egg, put
in the hole of the bread. Break egg yellow. Cook on medium heat until lightly
brown or however you prefer your eggs, and toast.
------------------------
683981 -- ENGLISH MUFFIN BREAD
2 pkgs. dry yeast
6 c. flour
1 tbsp. sugar
2 tsp. salt
2 c. milk
1/4 tsp. baking soda
1/2 c. water
Cornmeal
Set 2 Dutch ovens over the fire to warm. Heat liquids
until warm. Add to about half of the flour and the rest of the ingredients.
Stir in rest of the flour to make a stiff batter. Divide batter in half and
spoon into 2 greased loaf pans that have been sprinkled with cornmeal.
Sprinkle top of bread with cornmeal. Place one pan in each Dutch oven and
cover with lid. Let rise in warmed Dutch oven 45 minutes. Set ovens on hot
coals and also spread coals on top. Bake until done, about 45 to 60 minutes.
(In conventional oven bake 25 minutes at 400 degrees.) Allow 2 hours of
preparation time before serving.
------------------------
683984 -- FRANCES' EGGS IN THE NEST
1 can corn beef hash
6 eggs
Salt
Pepper
Butter or margarine
Make six, 6 inch squares with aluminum foil. Butter each
square. Make a nest with corn beef hash on each square of aluminum foil, big
enough to hold one egg. Heat nest on foil for 2 minutes in skillet. Break egg
into center of nest. Salt and pepper to taste. Add one teaspoon water to skillet
and cover. Remove from skillet when eggs are done. Serve with toast for great
breakfast.
683987 -- HILL COUNTRY COFFEE CAKE
2 1/4 c. flour
1/2 tsp. salt
1 tbsp. cinnamon
1 c. brown sugar
3/4 c. sugar
3/4 c. cooking oil
1 tsp. soda
1 tsp. baking powder
1 egg, beaten
1 c. buttermilk
Mix ingredients well and place in Dutch oven. Bake 25 to
30 minutes in covered oven. Serves 8. --VARIATIONS:--
1. Sprinkle 1/2 cup chopped pecans on top after batter is
poured in oven. 2. Pour mixture of confectioners' sugar and milk on top after
cooking and removing from oven. 3. Add 1 teaspoon lemon flavoring to batter.
4. Sprinkle brown sugar on top after batter is poured in oven.
683990 -- J. R.'S ONE SKILLET BREAKFAST
12 eggs
2 cans pre-cooked diced or sliced
potatoes, drained
1 onion, diced
1 c. milk
1 can Spam or Treat or diced ham
2 tbsp. shortening
Salt
Pepper
Heat 2 tablespoons shortening in large skillet; add
potatoes and onions; brown. Beat eggs and milk thoroughly in bowl. Add eggs
and milk mixture and diced meat to potatoes and onions in skillet. Salt and
pepper. Cook slowly on low heat, stir frequently when most of the liquid is
gone, breakfast is ready to serve. This will serve 6 hungry people.
684000 -- MONKEY BREAKFAST
1 banana per person
1 muffin per person
1 piece string cheese per person
1 box juice per person
Imagination!
Leaders need to plan ahead where each item can be hidden.
For example: Put bananas in a bucket tied to a rope and hoist into a large
tree. A bag of box juices could be hidden behind some large rocks, etc.
Divide girls up into 4 groups, give each group a written clue and send them off
to gather the breakfast! Variation: Bag up items into individual breakfasts.
Hide each bag around camp area. Let each "monkey" find her own
breakfast!
------------------------
684001 -- GRANOLA
4 c. rolled oats
1 c. wheat germ
1 c. sunflower seeds
1 c. slivered almonds
1/3 c. melted margarine
1/3 c. honey
2 tsp. cinnamon
Combine margarine and honey. Add remaining ingredients and
mix well. Spread out on cookie sheet. Bake at 300 degrees for 30 minutes,
stirring every 10 minutes. Add 1 cup dried fruit - raisins, dates or
apricots. Store in airtight container. Serve with milk. Makes 8 cups.
------------------------
684002 -- PEANUT BUTTER FRENCH TOAST
Make a peanut butter sandwich. Dip entire sandwich into
egg and milk beaten together. Fry in butter or margarine, as you would French
toast. Top with jelly, heated until it melts or hot applesauce.
------------------------
684003 -- EGG & CHORIZO BURRITOS
8 eggs
1/3 pkg. beef or pork chorizo sausage
6 flour tortillas
Milk
Scramble eggs with a little milk in a bowl. Set aside.
Squeeze chorizo out of its little tube into frying pan. Cook, breaking up
chorizo until it's slightly crumbly. Add scrambled eggs to chorizo and cook
until eggs are set, stirring constantly. Heat tortillas one at a time over low
flame on griddle or another frying pan. Put large spoonful of egg/chorizo
mixture in middle of tortilla, fold up bottom then fold over two sides.
Enjoy! Serves 6.
------------------------
684004 -- CAMPERS' COFFEE CAKE
1 pkg. blueberry muffin mix
Lightly grease 2 (9") foil pie pans. Prepare muffin
mix according to package directions. Pour batter into 1 pie pan. Invert
second pan over pan with batter. Secure rims with spring type clothespins.
Place on grill 4" from hot coals. Cook 15 minutes on each side, rotating
pans occasionally to insure even baking. Serves 6 to 8.
------------------------
684005 -- SKILLET BISCUITS
1/4 c. butter
Onion salt
Garlic salt
Paprika
2 c. Bisquick baking mix
1/2 c. water
Melt butter in 9" or 10" skillet on grill.
Sprinkle butter with onion salt, garlic salt and paprika. Mix baking mix and
water with fork to soft dough. Knead 5 times on lightly floured surface. Roll
or pat dough 1/2" thick. Cut 10 biscuits. Arrange biscuits in skillet,
turning to coat both sides with seasoned butter. Cover skillet with heavy duty
aluminum foil. Place on grill 4" from hot coals Cook 10 minutes. Lift
foil to be sure biscuits are not burning. Cook 5 minutes longer or until biscuits
are done. Invert biscuits onto serving plate. Makes 10 biscuits.
684029 -- BREAKFAST IN A PAPER BAG
1 strip of bacon
1 egg
1 small paper bag
1 pointed stick
Cut the strip of bacon in half and cover the bottom of the
paper bag with it. Break the egg into the sack over the bacon. Roll the top
of the sack halfway down in 1" folds and push a stick through the roll at
the top of the bag. Hold the bag over the coals, and grease will coat the
bottom of the bag as it cooks. The egg will cook in about 10 minutes. Be
careful; if the sacks gets too near the coals, it will burn. When the egg and
bacon are done, roll down the sides of the sack and eat your breakfast.
------------------------
684030 -- BLENDER GRANOLA
6 c. oats
1 c. sesame seed
1 c. sunflower seed
1 c. wheat germ
1 c. coconut (optional)
1 c. nuts, chopped
1 c. nonfat dry milk
1 c. safflower oil
1 c. honey
2 tsp. vanilla extract
1 c. raisins
Mix first seven ingredients in large bowl. Combine
safflower oil, honey and vanilla in blender container. Process until well
blended. Add to dry ingredients, mixing well. Spread in two large baking
pans. Bake at 300 degrees for 1 hour or until brown, stirring frequently. Mix
in raisins. Yields 20 servings. Good camping snack or breakfast food.
------------------------684034 -- INSTANT CAMP FRUIT
SALAD
1 (16 oz.) can fruit cocktail
1 (20 oz.) can pineapple chunks
1 (11 oz.) can mandarin oranges,
drained
2 or 3 bananas, sliced
1 c. colored miniature marshmallows
1 (3 3/4 oz.) pkg. instant lemon
pudding mix
Place all ingredients in order listed into large plastic
Ziploc bag; seal. Squeeze gently until well mixed. Let stand for 5 minutes.
Spoon into paper cups and serve.