CUB GRUB

Hot “Hero” Sandwich

San Gabriel, Long Beach Area, Verdugo Hills Councils

Ingredients:

• 4 crispy fried bacon slices
• ½ cup mayonnaise or salad dressing
• 1 cup shredded Cheddar cheese
• ½ cup dry roasted peanuts
• ½ teaspoon celery salt
• 1 teaspoon Worcestershire sauce
• 2 green onions, chopped
• 4 English muffins or 8 slices of bread, toasted

Directions

• Mix mayonnaise, Worcestershire sauce and celery salt in a bowl.
• Stir in cheese, onions and peanuts. (Watch for allergies)
• Crumble bacon into mixture. Stir.
• Fill each sandwich with ½ cup of the cheese mixture.
• Place one sandwich on a paper napkin and microwave on high 20 to 25 seconds.
• Makes 4 servings.

Fire Hose

(Santa Clara County Council)

Ingredients:

• 1½ cups apple juice
• 2 envelopes unflavored gelatin
• 3 oz. package any flavor Jell-O
• Ice cubes

Directions

• Heat half the apple juice to boiling.
• Add the Jell-O and stir to dissolve.
• Soften unflavored gelatin in remaining apple juice and add to hot Jell-O.
• Stir to dissolve.
• Add ice cubes and stir until melted.
• Refrigerate 15 minutes.
• Spoon into a Zip-Loc bag.
• Cover cookie sheet with plastic wrap.
• Cut corner off plastic bag and squeeze out small amount of Jell-O in shape of a hose.
• Chill 2 hours.
• Eat!!

Firehouse Chili Dog Casserole

San Gabriel, Long Beach Area, Verdugo Hills Councils

 “It's like eating a chili dog, but with a fork."

Ingredients:

• 8 hot dog buns
• 8 hot dogs
• 1 (15 ounce) can chili
• ¼ cup chopped onion
• 1 tablespoon prepared mustard
• 2 cups shredded Cheddar cheese

Directions

• Preheat oven to 350°F (175°C).
• Lightly grease a 9x13” baking dish.
• Tear up the hot dog buns and arrange the pieces in the bottom of the dish evenly.
• Slice the hot dogs into bite size pieces and layer the pieces over the buns.
• Pour the chili over the hot dogs,
• Sprinkle with the chopped onion,
• Then spread some mustard over the chili and the onion.
• Top off with the cheese.
• Bake at 350°F (175°C) for 30 minutes.
• Original recipe yield: 6 to 8 servings

Firefighter Chili Cheese Dip

San Gabriel, Long Beach Area, Verdugo Hills Councils

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 1 (15 ounce) can chili
• 1 cup shredded Cheddar cheese

Directions

• In the bottom of a 9” microwave safe round baking dish, spread the cream cheese.
• Top the cream cheese with an even layer of chili.
•  Sprinkle Cheddar cheese over the chili.
• Heat in the microwave on high heat 5 minutes, or until the cheese has melted.
• Serve with your favorite chips or vegetables.

Chili

Get a package of any of the various Alarm Chilis (e.g. 3 Alarm) and mix and serve according to directions

9-1-1 Nachos

Greater St. Louis Area Council

Ingredients:

• 1 lb Ground beef browned,  Drain grease
• 1 lb Velveeta Cheese, melted
• Tabasco sauce to taste
• Jalapenos (or other) diced to taste
• Chips
• 1 can Rotel tomatoes

Directions:

• Mix ground Beef, cheese Rotel tomatoes, peppers, and Tabasco in Dutch Oven or large pot and \
• Simmer until bubbly
• Serve with Tortilla Nacho chips
• Serves 8

Campfire Pizza-

Greater St. Louis Area Council

Ingredients:

• 1 ½ lb. Ground beef
• 1 package of pizza mix (complete with sauce)
• ½ lb. Mozzarella cheese; grated
• Olives; sliced

Directions:

• Brown beef in open skillet and set aside to remain warm.
• Mix pizza dough as directed and divide into 8 equal portions
• Form these portions into crust pieces about the size of doughnuts but of enough size to allow placing all 8 into two Dutch Ovens
• Place ground beef and cheese on the crusts;
• Pour tomato sauce from the pizza mix on each crust
• Then add sliced olives on top
• Bake as directed or 25 to 30 minutes
• Serves 8

Variations: Use sausage instead of beef or place chopped pieces of peppers on top of sauce to give your pizza a little FIRE!

Hero Sandwich #1

Timucua District, North Florida Council

• Cut a loaf of French bread in half lengthwise.
• Layer on slices of ham, salami, and cheese.
• Or maybe turkey. 
• Top with lettuce and sliced tomatoes.
• Add onions, pickles, and hot peppers, if desired.
• Spread on mayonnaise or mustard. 

Hero Sandwich #2

Timucua District, North Florida Council

• Cut a loaf of French bread in half lengthwise.
• Layer on slices of ham, salami, and Provolone, Swiss or American cheese.
• Top with lettuce and sliced tomatoes.
• Add onions, pickles, olives and hot peppers, if desired.
• Spread on oil or mayonnaise or mustard

Banana Blaster Muffins

Timucua District, North Florida Council

Supplies:

• Muffin Pan,
• 2 Medium Bowls,
• Masher,
• Wooden Spoon,
• Oven Mitts,
• Cooling Rack,
• Spatula

Ingredients:

•  Vegetable oil cooking spray
•  3 cups basic muffin mix
•  1 Tbsp. sugar
•  2 ripe bananas
•  2 Tbsp. honey
•  1 tsp. vanilla extract
•  1 cup chocolate mini-chips
•  1 egg

Directions:

• Preheat oven to 400°F.
• Spray muffin pan with vegetable oil cooking spray.
• Put muffin mix and sugar in a medium bowl.
• Stir well with the wooden spoon. Set aside.
• In the other bowl, mash the bananas with the masher.
• Add the egg, honey, and vanilla extract and stir.
• Add the banana mixture to the bowl with the muffin mix.
• Stir with the wooden spoon to combine until the dry mix is no longer visible.
• Use the wooden spoon to fold in the chocolate mini-chips.
• Fill the cups in the muffin pan evenly, so they are about 2/3 full.
• Bake for 15 to 18 minutes, or until muffins are golden brown.
• Have an adult use the oven mitts to remove the muffin pan from the oven.
• Place the pan on the cooling rack and let cool for 5 minutes.
• Use the spatula to loosen the muffins and remove from pan.

Crispy Marshmallow Ghosts

Timucua District, North Florida Council

Ingredients:

•  1/3 cup Butter
•  6 cups Miniature marshmallows
•  1 tsp. Vanilla
•  8 cups Crispy rice cereal
•  2 ounces Semisweet chocolate –chopped for ICING:
•  1 cup Granulated sugar
•  3 Tbsp. Water
•  1 Egg white
•  1 pinch Cream of tartar
•  1 pinch Salt
•  ½ tsp. Vanilla

Directions:

For Icing:

• In top of double boiler over boiling water, combine sugar, water, egg white, cream of tartar and salt.
• With electric mixer, beat at high speed for 7 minutes or until stiff glossy peaks form.
• Fold in vanilla.
• Cover and refrigerate for 1 hour or until thickened.

For Ghosts:

• In saucepan, melt butter over medium heat;
• stir in marshmallows until smooth.
• Stir in vanilla.
• Scrape into large bowl; stir in cereal until coated.
• Set bowl over saucepan of boiling water.
• Using rubber gloves, shape cereal mixture into 4-inch long ghost shapes.
• Let stand for about 30 minutes or until firm.
• Spread with icing;
• let stand for about 30 minutes or until set.

Decorating

• In top of double boiler over hot (not boiling) water, melt chocolate;
• Pipe chocolate onto ghosts to make faces.
• Decorate by drawing faces with chocolate, or use candies and licorice strings.

For Jack-O-Lanterns instead of ghosts:

• Add orange food coloring with vanilla;
• Shape into 1-1/2 inch balls.
• Create face with currants, red fruit leather, and licorice shoestrings and twists.

Sewer Worms

Timucua District, North Florida Council

Ingredients:

• 1 package lime gelatin powder
• Frozen whipped topping, thawed
• Gummy worms
• 1 frozen waffle, toasted

Directions:

• Cut a circle out of the middle of the waffle to fit the top of a clear, 8 oz glass.
• Prepare the gelatin as directed but do not chill.
• Combine ½ cup of the prepared gelatin with ½ cup whipped topping.
• Place in clear glass. Top with gummy worms.
• Place waffle cutout on top of glass as top of sewer and top with a dollop of whipped topping.

Cool Down Punch

Timucua District, North Florida Council

Ingredients:

• 3 oz. package strawberry or raspberry Jell-O
• ½ cup sugar
• 2½ cups of water
• 10 oz. frozen fruit
• 6 oz. frozen lemonade concentrate
• 1 large bottle carbonated beverage

Directions:

• Boil 2 ½ cups of water.
• Pour over Jell-O and stir until dissolved.
• Stir in cold water, frozen fruit, and frozen lemonade
• Stir until thawed.
• Add carbonated beverage.