WEBELOS

Outdoorsman

Indian Nation Council

What do most boys want to do on a campout?

(1) Use their knife

(2) Start a fire

Knife Safety

For (1) use their knife

It will be best if no boy even brings a pocketknife if they haven’t earned their “whittlin chip”.  Before camping or on a campout teach the “whittlin chip” class, (this is in the Bear Book as an activity) so scouts have the opportunity to learn the safe way to open, close, sharpen and use their knife.  Until this chip is earned, have them leave it at home or in the adult’s care.  Know also – any infraction of the rules of knife handling allows a corner of the chip to be removed.  If & when the forth corner is lost – so is the use of the knife until he retakes the whittlin chip class & proves he can handle it responsibly.  He will have to take a similar class as a Boy Scout to earn his “totem chip”.  The same rules apply.  Boy Scout rules do not encourage sheath knives.  A small pocketknife (3 ½” or less) is very functional.  The Boy should keep their whittling chip card on their person to be able to show to anyone who asks that they have earned it.

To Open And Close A Pocket Knife

To open a pocketknife, hold in left hand, put right thumbnail into nail slot.  Pull blade out while pushing against hinge with little finger of left hand.  Continue to hold on to handle and blade until blade snaps into open position.  To close pocketknife, hold handle with left hand with fingers safely on the sides.  Push against back of blade with fingers of right hand, swinging handle up to meet blade.  Let knife snap shut; "kick" at base of blade keeps edge from touching inside of handle. 

Ways to Use a Knife

For course cutting, grasp handle with whole hand.  Cut at a slant.  Always cut away from you.  You can cut brush with a pocket knife if you bend the stem until grain is strained, then cut close to the ground with a slanting cut. Trim a branch by cutting twigs from thick end toward end.  Push knife against twigs, or pull twigs against blade.

Pocket Knife Safety Circle

To establish a safety circle, grasp a closed pocketknife in your hand, extend your arm and with the closed knife straight in front of you, rotate body to either side while continuing to extend the closed knife-arm.  No one or thing should be in the imaginary circle you have created. Also check your overhead clearance as this is part of your safety circle.

To Pass And Open Knife

The person handing should hold knife by the blade, passing the handle to the other person.  In this way the handler has control of the edge of the knife.

Whittling Chip Card

After completing Shavings and Chips Achievement #19 in the Bear Cub Scout Book and demonstrating knowledge of and skill in the use of a personal pocket knife, a Cub Scout earns a Whittling Chip Card which states he has earned the right to carry a pocketknife at Cub Scout functions.

Care Of Your Knife

All Cub Scouts should learn that knives are valuable tools and how to take care of them.

• Knives should be kept clean, dry and sharp at all times.

• Never use it on things that will dull or break it.

• Keep it off the ground. Moisture and dirt will ruin it.

• Keep it out of fire. The heat draws the temper of the steel.  The edge of the blade becomes soft and useless.

• Wipe the blade clean after using it.  Then close it carefully.

Knife Sharpening

A dull knife won't do its work. And what is more, it is dangerous.  More fingers are cut by dull knives than by sharp knives.  A sharp knife bites into the wood while a dull one tends to slip off.  A camper should always carry a little sharpening stone in his pocket along with his knife. The knife and the stone are partners and where one is the other should be also.  Such stones are called whetstones or carborundum stones.  One measuring 3/4 of an inch by 3 inches is large enough and is a handy size to carry.  A whetstone using water is more practical in camp than one requiring oil, for water is always at hand, but there never seems to be any oil when it is needed.  Whetstones are made to provide a grinding surface, and come in varying degrees of coarseness.  Coarse stones are used for heavy tools, like axes; fine stones for knives or for finishing the edge.

Rules for sharpening a knife

1. Place the stones on a level surface.

2. Wet the stone with a little water or oil.

3. Place the blade of the knife flat on the stone, then raise the back edge about the width of the blade itself, keeping the cutting edge on the stone.

4. Draw the knife straight back toward you, or move it straight back and forth putting pressure on it only when you pull it toward you.  This is always better than moving it in a circular fashion.

5. Turn the blade over and repeat on the other side an equal number of times.

6. Finish off on the sole of your shoe.

It will take half an hour to sharpen a dull knife, but once sharp, a minute a day will keep it in perfect shape.

Building a Fire Outdoor Fire Safety Rules

(1) Follow all the rules of your campsite.

(2) Clear all burnable materials from your 10-foot fire circle.  Don’t build the fire under overhanging branches of trees or shrubs or near roots of trees.

(3) Never leave your fire unattended.

(4) Should always have two water buckets at your fire ring at all times in case sparks start a fire away from the fire circle.  There should also be two water buckets near each tent.

(5) When you are finished cooking, make sure the fire is out. Spread the coals and ashes and sprinkle them with water stir and sprinkle until the site is cold.  Feel it with your hand to make sure.

The universal indicator of a dead fire is a stick stuck up in the middle of the dead fire.

A fire needs three different kinds of fire material.

Tinder – Kindling – Fuel

Tinder – should start to burn as soon as it is touched with a lighted match.  Use thin twigs (pencil lead size), tops of dried weeds, thin wood shavings, dead or dry pine & cedar, etc.  Remember to keep it tiny tinder.  At least enough to make the size of an adult fist (two fists is even better).  If you are in a forested area – look down – tinder is everywhere. Gently poke a small “cave” into the center of the tinder pile for an ignition place.  Now start stacking the kindling on top of the tinder. 

Kindling – small sticks about the size of a pencil.  The Webelos book says thumb size –get a good size stack of pencil size first.  Stack it about as tall as a big coffee can and then start with the thumb size pieces.  If you will take the time to do the tinder & kindling, this is the most work involved in fire building.  Do not attempt to light it until you have a supply of fuel ready.

Fuel – the larger pieces of wood needed to keep the fire going.  Arm size & up – a saw is usually needed to cut them to useable size.  Always collect up enough in the evening so you’ll have plenty for your morning fire.  Keep a tarp or plastic sheet over the woodpile in case of rain. Keep a large coffee can full of tinder in a dry area – wet tinder just won’t do well.  You’ve kept the ignition cave open through the kindling – if the wind is blowing, place your back towards the wind to block it & cup your hands around the match.  Place the lit match through the kindling into the tinder – gently blow to help it ignite. Once the tinder has started, the kindling burning – gently keep feeding larger fuel to it.  Too much too fast could put it out.  Take your time – do it right. Take all the steps & do it once.  Impress your friends & relatives. If you learn this skill well – you will be one of the minorities that will always be able to start and keep a campfire going.  Most good cook-fires are the coals that have just enough fuel wood added to keep the coals going.  Flame cooking is a good way to ruin food.

Campfire Safety Keep the boys at least a legs length away from the fire.  Have a designated fire guardian, otherwise they all want to feed and poke the fire. Everyone stays clear of the fire during cooking time except the cooks.  Absolutely no horseplay around the fire. Charcoal Cooking Charcoal is a very efficient source of heat, particularly when used with cast iron pans & Dutch ovens.  However, a #10 or larger tin can (large coffee can) makes a very adequate stove to use for the scouts mess kit on or even larger utensils.

Cooking with Charcoal To start charcoal fires, make and use fire starters or a starter can.  Charcoal starts slowly. Allow at least 30 minutes before fire is ready to use.  To start charcoal, use one of the following methods:

(1) Place small twigs or fire starters close together as a base. Leave an air space beneath starters. Place charcoal on top of this.  Light the fire starters and gradually add a few more briquettes, one at a time.

(2) Use a starter can.  Charcoal will be grey-white in the daylight and red at night when ready.  Starter Can - Cut both ends from one-gallon can, or large juice can.  Make vent holes with a pop can opener around one end of the large can.  To use, place can inside grill or on a pan or tray, crumple three full size sheets of newspaper into balls.  Place newspaper in bottom of starter can or fill it halfway with twigs.  Cover with charcoal.  Light the newspaper through the vent holes.  When charcoal is glowing, remove can with a pair of pliers.  One charcoal briquette equals 40 degrees of temperature.

Charcoal Stove You need: Tin can (#10 or larger), roll-type can opener, punch opener, wire for handle, three pieces sturdy wire screen

(1) Remove top of can with roll-type can opener.  Punch air holes with punch opener around top and bottom of can.

(2) Stick ends of wire through two of the holes at top and twist to make a handle.

(3) Push wire screen halfway down into can to make a grate.  This holds charcoal near top for cooking and keeps air under charcoal.  To keep screen from slipping, curl second piece of screen into a coil, and put between grate screen and bottom of stove.  To Use Charcoal Stove – Set the stove on cleared ground and put tinder on the grate. When tinder is burning briskly, drop charcoal into fire. Swing the stove by the handle now and then to keep the charcoal burning. 

Vagabond Stove You need: #10 tin can, pair of tin snips, gloves, roll-type can opener, punch opener, hammer

(1) Remove lid from tin can using roll-type can opener. This open end will be the bottom of your stove.

(2) Cut door in stove. Wearing gloves, take the tin snips and cut from the open end two slits three inches apart and

three inches long.  Bend this piece of tin back into can and hammer it flat.

(3) Punch with the punch opener two or three small holes at the top of the can on the side opposite the door.  These are your air holes and serve as a chimney.  To Use Vagabond Stove – Find a level spot for the stove so food will not run over the side.  If stove is not level put a twig under the low edge.  Press the stove in the dirt so that it makes a ring.  Then put it aside. Make a small fire of twigs in the ring.  Keep fire small but steady.  You can also use a sterno can or other form of “scout heat”.  Put the stove over the twig fire or Buddy Burner.  The stove will get very hot so do not touch it.

*The first time you use your stove you will have to wipe the finish off the tin can after the stove has heated up. Hold stove with a potholder and wipe off with a paper towel.

Webelos Outdoor Cooking

Cooking and eating are an adventure. Eating is fun and so is fixing food to eat.  There are so many activities that offer an opportunity to cook and eat.  There is just something about camp cooking that is special.  Cooking outdoors requires a different set of rules and equipment. Take time to plan some activities that will include food preparation, whether it is brought in a paper sack or food that will be prepared by the boys.  Even cooking a hot dog or marshmallow can be a real challenge - having it cook just right and not burnt.  Cooking is a skill and cooking outdoors with charcoal, wood or a buddy burner will take some skill. Take time to talk about what you plan to cook, discuss safety and practice fire building.  It is fun to beat eggs, mix pancakes, make a milkshake or cherry cobbler. It can be lots of fun as long as you know what you are doing.  Don't be too ambitious to start with, remember the age of boys you are working with.  Do simple recipes and progress as their skills develop.  Outdoor food does not have to be cooked.  A good lunch can be part of the day without having to take time out to cook.  Maybe the first venture could be an after school snack.

Safety And Good Cooking Habits

Start out by getting yourself ready to cook.

• Protect your clothes from spills by putting on an apron; then wash your hands.

• Read the entire recipe carefully.

• Organize the bowls, spoons, pans and other equipment that you will need.

• Read and know about making fires and fire safety.

• Have all the ingredients for the recipe.  Measure ingredients accurately.

Follow the recipe mixing the ingredients.

• While the product is cooking, put things away and clean up your work area.

• Stay near your food. If you forget them, they will cook too long and burn.

• Turn pot handles away from the edge so no one will bump the handle and cause pot to spill.

• Always use potholders when handling hot pans. Keep all towels, pot holders, clothes and hair away from the flames.

• Learn how to use a knife.

Outdoor Cooking Hints

• Pack charcoal in a paper egg carton and tie shut.  When ready to use, just light the carton.

• For a wood fire, use candle pieces wrapped (like candy) in wax paper.  Light the paper and the wax will keep it going long enough to ignite your kindling.

• Handy fire starters (never-fail) can be made by placing one charcoal briquette in each section of an egg carton (paper kind).  Cover with melted wax.  Tear apart and use.

• Handy fire starter.  Save lint out of lint filter in clothes dryer.  Place lint under kindling and use as tinder.

• Put a burger fresh from the grill into the bun and place in a plastic bag for about a minute.  The bun will be steamed warm.

• Let a pan or bucket of water heat on the fire while you eat and your dish water will be ready when you are.

• Melted paraffin, applied inside and outside a cooler leak will seal it.

• A bar of soap will stay clean on a cookout if kept in the end of an old stocking and hung in a tree.

• For safety, always keep a bucket of water nearby when cooking outside.

• When camping, choose foods that keep well with little or no refrigeration.  Check out instant and dehydrated foods.

• Cool the ice chest before you fill it. The ice will last much longer.

• Cans of frozen juice can help keep other foods cold when packing your ice chest.

• Freeze fresh meat before putting in cooler.  It will last longer and also help keep other foods cold.  Even make hamburger patties and freeze with double paper between each.

• Give yourself plenty of time to start a fire and wait for wood or briquettes to be ready.

• Brush grates of a grill with oil to prevent meat from sticking.

• Don't forget to rub the outside of metal pans with liquid detergent - it sure helps when it comes time to clean up.

Cooking Tricks

You won't want to spend your whole day cooking while in camp.  In the beginning, cooking will take up a lot of your time, but soon you'll learn a number of tricks that will get you out of the "kitchen" quickly.  One of the most important tricks in camp cookery is to have exactly the right kind of fire ready for the job on hand when you start cooking --quick flames if you have boiling to do, low flames for stewing, a bed of glowing coals for frying and broiling.  In the kitchen at home, your oven can be set for the exact temperature called for in a recipe.  When camping, you can come close to determining correct temperature by learning the trick of counting seconds while holding your palm in at place where food will go.  A cookbook will call for specific measurements by the teaspoon, tablespoon, or cup. In camp, your fingers and palm will do. The measurements on the next page are

for the average hand. Find out how they fit your hand by testing them at home against

a measuring spoon and cup. As you pick up other cooking tricks, make a note of them.

You will find that they will come in handy sooner or later.

Foil Cookery

Foil Cooking Hints

Use two layers of light-weight, or one layer of heavy duty aluminum foil. Foil should be

large enough to go around food and allow for crimping the edges in a tight seal. This

will keep the juices and steam in. This wrap is know as the "drugstore" wrap.

Drugstore Wrap

Use heavy foil three times the width of the food. Fold over and roll up the leading

edges. Then roll sides for a steamproof seal. A shallow bed of glowing coals that will

last the length of cooking time is necessary.

Cooking Times:

Hamburger 8-12 minutes

Carrots 15-20 minutes

Chicken pieces 20-30 minutes

Whole apples 20-30 minutes

Hotdogs 5-10 minutes

Sliced potatoes 10-15 minutes

Foil Dinner

Lay slices of potatoes, onion, and carrots on a sheet of heavy-duty foil then place

hamburger patty on top. Cover with slices of potato, onion, and carrots. Season with

butter, salt and pepper. Cook 20-30 minutes over hot coals, turning twice during

cooking.

Cardboard Box Oven

A cardboard box will make an oven. Cut off the flaps so that the box has four straight

sides and bottom. The bottom of the box will be the top of the oven.

Cover the box inside and out COMPLETELY with foil, placing shiny side out.

To use the oven, place the pan with food to be baked on a footed grill over the lit

charcoal briquettes. The grill should be raised about ten inches above the charcoal.

Set the cardboard oven over the food and charcoal. Prop up one end of the oven with a

pebble to provide the air charcoal needs to burn - or cut air vents along the lower edge

of the oven. Control the baking temperature of the oven by the number of charcoal

briquettes used. Each briquette supplies 40 degrees of heat (a 360 degree temperature

will take 9 briquettes).

Experiment! Build an oven to fit your pans - or your menu: Bake bread, brownies,

roast chicken, pizza or a coffee cake. Construct a removable oven top or oven door.

Punch holes on opposite sides of the oven and run coat hanger wire through to make a

grill to hold baking pans. Try the oven over the coals of a campfire.

Recipes

Aluminum Eggs (Foil Breakfast)

Sausage

Egg

Hash brown potatoes

Salt, pepper and spices to taste

Place potatoes, scrambled egg (doesn't need to be cooked) sausage patty and spices in

foil. Wrap securely. Place on coals for 15 minutes.

Egg On A Raft (Vagabond Stove)

Bread

Egg

Salt and pepper

Grease the cooking surface of the stove. Cut two-inch hole in a slice of bread. Place

bread on burner and break egg into the hole. Season and turn over once while cooking.

Aztec Toothpicks

Heat a white flour tortilla in skillet or top of vagabond stove. Spread cream cheese on

tortilla; sprinkle on brown sugar and cinnamon. Roll up tortilla and pig out. Great

breakfast, sweet roll or night time snack.

French Toast (Vagabond Stove)

3 eggs

1/2 cup milk

1 tablespoon sugar

4 slices bread

Butter, syrup, jam or powdered sugar

Beat eggs, milk and sugar together with a fork. Grease the top of a hot vagabond stove

with margarine. Dip both sides of a piece of bread in egg mixture, and lay it on the

stove. Be careful that the fire is not too hot. When bottom browns, turn the toast over

with a fork or turner. You may need more margarine. When the second side is brown,

remove the toast to a plate.

Vienna Toast

Make a jelly sandwich. Beat two eggs per person (4 pieces of toast). Add a little sugar,

cinnamon and milk or water. Dip sandwich in egg mixture; fry the sandwich like french

toast. Dip fried sandwich in (or sprinkle on) powdered sugar instead of syrup. Tastes

like a giant jelly donut.

Punch Donuts

Canned biscuits

Cooking oil

Cocoa

Jello

Sugar (white, brown, powdered, w/wo cinnamon)

Take a biscuit, punch hole through it with finger. Shape into donut shape. Drop into hot

oil. Flip over when brown. Remove from oil; dip into sugar, cocoa or jello. Eat slowly,

they are really hot.

Sausage Balls

1 lb sausage

3 cups bisquick

1 8 oz jar Cheese Whiz or shredded cheese

Combine sausage (cooked), bisquick and cheese; shape into balls. Bake in preheated

300 degree oven for 25 minutes or until lightly browned.

Nelson's Stew

Box of macaroni and cheese

1 can of chunky ham

Heat water to boiling. Add macaroni and cook until soft. Follow directions on box.

Crumble can of chunky ham into mixture, mix thoroughly. This is very easy. Feeds 2

scouts per box of macaroni and cheese, 1 can of ham can be mixed with each 2 boxes

of macaroni.

Camp Stroganoff

1-1/2 to 2 pounds ground beef

Onion soup mix

2-3 tablespoons of ketchup

1 cup sour cream

1 can cream of mushroom soup

Noodles

Bring pot of water to a rolling boil and cook noodles until done. Brown meat and drain

off grease. Add remaining ingredients and simmer until meat is tender. If necessary,

thin sauce with a little milk. Serve over cooked noodles.

Taco Casserole

2 pounds hamburger

6 tortillas

cheese grated

2 cloves garlic, minced

2 cans enchilada sauce

1 small can tomato sauce

Brown meat and garlic. Add enchilada sauce and tomato sauce. Simmer for 30

minutes. Tear tortillas and layer pan with tortillas, meat, cheese. Repeat with cheese

on top. Bake at 350 degrees for 45 minutes.

Don's Hawaiian Delight

In a square piece of heavy duty aluminum foil place enough of each of the following to

make one serving:

Sliced ham

Sweet potatoes

Carrots

Pineapple

Surround the ham slices with the other ingredients on the foil then add 1 tablespoon of

syrup or honey. Fold using "drugstore" wrap to hold in the juice. Cook package on hot

coals for approximately 15 minutes on each side.

Pasta Italiano Bake

1 lb ground beef

1/4 cup chopped onion

1/4 cup chopped green pepper

1 garlic clove, minced

1 6 oz can tomato paste

1/2 cup water

1 teaspoon salt

1/2 teaspoon oregano leaves

2 cups (4 oz) noodles, cooked, drained

1/4 cup chopped parsley

1/2 cup Miracle Whip salad dressing

3/4 cup Kraft grated parmesan cheese

2 eggs, beaten

Brown meat, drain. Add onion, green pepper and garlic; cook until tender. Stir in

tomato paste, water and seasonings. Cover; simmer 15 minutes. Combine noodles

and parsley; toss lightly. Combine salad dressing, 1/2 cup cheese and eggs; mix well.

Layer noodles and meat mixture in Dutch Oven; top with remaining cheese. Bake for

approximately 40 minutes. 6 servings.

Corn Casserole

1 can whole corn with juice

1 can cream style corn

1/2 cup melted butter

1 package Jiffy corn bread mix

1 cup sour cream

2 eggs

1 cup cheddar cheese

Mix all ingredients together, except cheese. Bake at 350 degrees for 25-30 minutes.

Add cheese on top and bake for 8-10 minutes more.

Chicken Breasts

8 chicken breasts

1 jar or package dried beef slices

8 slices bacon

Salt and pepper to taste

1 can Cream of Mushroom soup

1 small carton sour cream

Bone the chicken breasts and roll one slice bacon around each. Place dried beef slices

in bottom of Dutch oven and lay bacon-wrapped chicken breasts on top. Salt and

pepper to taste. Pour mushroom soup and sour cream over breasts. Bake for

approximately 50-65 minutes until chicken is tender.

Sausage-Rice Oven Dish

2 1/2 lbs. ground sausage

1 medium green pepper, chopped

1 medium onion, chopped

1 cup celery, chopped

2 cups rice, cooked as to directions on box

3 packages dry chicken noodle soup mix

1 small can pimentos, chopped

1 can cream of chicken soup

1 package almonds, slivered

Brown sausage and drain. Add green pepper, onion and celery and simmer in open

Dutch Oven for 15 minutes. Add cooked rice and dry soup mix. Add pimentos, cream

of chicken soup and almonds and bake. (You can also use Wild Rice)

BBQ Pork Chops Dutch Oven

6 Pork chops (You can also use chicken)

1 tablespoon cooking oil

Salt and pepper to taste

3/4 cup catsup

1 8 oz cola drink

Brown meat with cooking oil in Dutch Oven. Mix catsup and cola with salt and pepper

and pour into oven over meat. Bake until done. (Should be gooey)

Easy Meat Loaf

2 pounds ground beef

1 small can evaporated milk or 1/2 cup milk

2 packages dried onion soup mix

Mix all ingredients together and form loaf in Dutch oven. Bake approximately 50 to 60

minutes.

Tasty Beef Roast

1 3 lb to 5 lb beef roast

1 can cream of mushroom soup

1 package dry onion soup mix

Brown roast. Pour 1/2 can mushroom soup around meat. Pour onion soup mix over

meat, then the remaining mushroom soup over all. Let bake to desired doneness.

Approximately 30 to 45 minutes to pound.

Dutch Oven Enchilada Casserole

2 lbs ground beef

1 teaspoon salt

1 large onion, chopped

1 can tomato soup (10 3/4 ozs)

2 cans enchilada mild sauce (10 ozs)

1 can water (10 ozs)

1 package of corn tortillas

1/2 lb grated or sliced cheese

Brown together beef, salt and onion. Add tomato soup, enchilada sauce and water to

beef mixture and simmer together. Place 3 or 4 corn tortillas on bottom of Dutch Oven.

Remove 3/4's of the meat mixture from pan, and place over top of tortillas. Add another

layer of tortillas. Add a 1/4 lb of cheese on top. Add another layer of meat mixture.

Place another layer of meat mixture. Place another layer of tortillas. Sprinkle with

remaining cheese. Place like over Dutch Oven and let simmer until it appears to be

done. Approximately 30-40 minutes.

BBQ Pork Chops Dutch Oven

6 Pork chops (You can also use chicken)

1 tablespoon cooking oil

Salt and pepper to taste

3/4 cup catsup

1 8 oz cola drink

Brown meat with cooking oil in Dutch Oven. Mix catsup and cola with salt and pepper

and pour into oven over meat. Bake until done. (Should be gooey)

Easy Meat Loaf

2 pounds ground beef

1 small can evaporated milk or 1/2 cup milk

2 packages dried onion soup mix

Mix all ingredients together and form loaf in Dutch oven. Bake approximately 50 to 60

minutes.

Tasty Beef Roast

1 3 lb to 5 lb beef roast

1 can cream of mushroom soup

1 package dry onion soup mix

Brown roast. Pour 1/2 can mushroom soup around meat. Pour onion soup mix over

meat, then the remaining mushroom soup over all. Let bake to desired doneness.

Approximately 30 to 45 minutes to pound.

Dutch Oven Enchilada Casserole

2 lbs ground beef

1 teaspoon salt

1 large onion, chopped

1 can tomato soup (10 3/4 ozs)

2 cans enchilada mild sauce (10 ozs)

1 can water (10 ozs)

1 package of corn tortillas

1/2 lb grated or sliced cheese

Brown together beef, salt and onion. Add tomato soup, enchilada sauce and water to

beef mixture and simmer together. Place 3 or 4 corn tortillas on bottom of Dutch Oven.

Remove 3/4's of the meat mixture from pan, and place over top of tortillas. Add another

layer of tortillas. Add a 1/4 lb of cheese on top. Add another layer of meat mixture.

Place another layer of meat mixture. Place another layer of tortillas. Sprinkle with

remaining cheese. Place like over Dutch Oven and let simmer until it appears to be

done. Approximately 30-40 minutes.

Grease the inside of the Dutch Oven. Cook and stir sausage and onion in skillet until

sausage is brown; drain. Mix baking mix and water until thoroughly moistened; spread

batter in oven. Spread spaghetti sauce carefully over batter; top with sausage mixture

and the remaining ingredients. Bake until crust is golden brown. Approximately 25-30

minutes.

Baked Spaghetti

1 large onion, chopped

1 clove garlic, minced

4 tablespoons shortening

1/2 lb ground beef

2 cups water

2 cans tomato soup

2 teaspoons chili powder

1/2 lb uncooked spaghetti

1 cup sharp cheese (grated)

Cook onion and garlic in shortening in Dutch Oven. Add beef and cook, stirring

occasionally, to keep meat particles separated. Drain excess grease off. Mix in the

soup, water and chili powder and cook a few minutes longer. Break spaghetti into inch

pieces and stir into sauce until all covered. Bake for about 1 hour, but stir

approximately every 15 minutes. Then add cheese to top. Bake another 15 minutes.

Hanover Brisket

4 or 5 lb brisket

1 can of consommé

1 (10 oz) bottle (lite) soy sauce

1/4 cup lemon juice

Garlic to taste

1 tablespoon liquid smoke

Combine last 5 ingredients, pour over meat and marinate overnight. Place meat and

marinade in a covered pan and bake at 300 degrees for 3 hours for 3 & 4 lbs and 4

hours for 5 lbs. Baste occasionally during baking. Take out and slice. Then replace it in

the pan and pour some of the marinade over brisket. Increase the temperature to 350

degrees and continue baking for another hour.

Cinnamon-Raisin Roll-Ups

2 cups Bisquick baking mix

1/2 cup raisins (can omit)

1/2 cup dairy sour cream

3 tablespoons milk

2 tablespoons margarine, softened

1/4 cup packed brown sugar

1/4 cup finely chopped nuts

1/2 teaspoon ground cinnamon

2 tablespoons margarine, melted

Granulated sugar

Spray Pam on the inside of Dutch Oven. Mix baking mix, raisins, sour cream and milk;

beat 20 strokes. Smooth into ball on floured aluminum foil or wax paper. Knead 10

times. Roll into rectangle, approximately 12 x 10 inches. Spread with softened

margarine (can use squeeze margarine also). Mix brown sugar, nuts and cinnamon;

sprinkle over dough. Roll up tightly, beginning at 12" side. Pinch edge into roll. Cut

into 12 slices. Place slices, cut sides down, in the bottom of Dutch Oven. Brush melted

margarine over the tops, sprinkle with granulated sugar. Bake until golden, about 13

minutes. Top with margarine if desired.

Herb Bubble Ring

1/2 cup grated Parmesan cheese

1 tablespoon parsley flakes

1/2 cup dried basil leaves

1/2 teaspoon garlic powder

1/2 teaspoon paprika

3 cups Bisquick mix

3/4 cup dairy sour cream

1/4 cup milk

1/4 cup margarine, melted

Spray Dutch Oven with Pam, or line with aluminum foil. Mix cheese, parsley, basil,

garlic powder and paprika; reserve. Mix baking mix, sour cream and milk until soft

dough forms; beat vigorously 30 seconds. Gently smooth dough in ball on floured

aluminum foil or wax paper. Knead 10 times. Shape into 1 inch balls. Dip each ball

into melted margarine, then roll in cheese mixture to coat. Arrange balls about 1/4 inch

apart in layers in oven. Sprinkle any remaining cheese mixture over top. Bake until

golden brown, about 20 minutes.

Sour Cream Onion Squares

1 large onion, sliced

2 tablespoons margarine

1 egg

3/4 cup dairy sour cream

1/4 teaspoon seasoned salt

1 cup milk

3 cups Bisquick baking mix

Sauté' onion in margarine until soft. Beat egg in a small bowl; stir in sour cream until

blended; add onions and seasoned salt. Stir milk into baking mix to form a soft dough;

turn into a lightly sprayed (with Pam) or aluminum lined Dutch Oven. Bake for

approximately 20 minutes or until top is set.

Biscuits

4 cups flour

2 tablespoons baking powder

1 teaspoon salt

1/2 cup shortening

1 1/2 cups milk or water

Combine dry ingredients. Work in shortening with a knife or fingers until evenly

distributed. Add milk gradually, mixing lightly and quickly until there is no dry flour in

dish. Pinch off desired amount for each biscuit and bake.

Sopapillas

4 cups sifted all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

2 tablespoons sugar

2 tablespoons vegetable shortening

1 cup milk

Vegetable oil for frying

Mix flour, baking powder, salt and sugar into a large bowl. Cut in shortening until

mixture resembles cornmeal. Stir in milk until mixture forms a firm dough. Knead

dough on lightly floured aluminum foil or waxed paper just until smooth. Cover; let rest

20 minutes. Roll out to 1/4 inch thickness; cut into squares or diamonds. Heat oil in a

Dutch Oven until hot. Fry sopapillas, a few at a time, turning often so they fry evenly

until golden brown. Remove from oil with slotted spoon to paper towels to drain. Serve

hot with butter & honey or sprinkled with cinnamon sugar.

Impossible Pecan Pie

1 1/2 cups chopped pecans

3/4 cup packed brown sugar

3/4 cup milk

3/4 cup light or dark corn syrup

1/2 cup Bisquick baking mix

1/4 cup margarine or butter, softened

4 eggs

1 1/2 teaspoon vanilla

Grease pie plate. Sprinkle pecans in plate. Beat remaining ingredients until smooth.

Pour into pie plate. Put into Dutch Oven and bake until knife, when inserted into center,

comes out clean. Approximately 50-60 minutes.

Pineapple Upside Down Cake

1 can pineapple (6 oz)

1/2 cup pecans

1/2 cup brown sugar

1 square margarine

2 yellow cake mixes, or 3 golden pound cake mixes

Mix cake mixes according to directions.

Line the Dutch Oven with aluminum foil, place oven onto the heat, level it and melt the

margarine in the oven. When melted, add the brown sugar, then the pineapple slices,

then the pecans. This will be the glaze.

Pour cake on top of glaze. This dessert doesn't require much heat on the bottom, just

enough to brown the glaze - about 8 briquettes should be plenty. Bake for

approximately 25 minutes. Check it every 15 minutes and when golden brown, test it to

see if it is done. If it is, take off the heat and lift the cake out of the oven by the

aluminum foil. Put a pan or board on it and then turn it over quickly so that the glaze is

on top. Remove the foil.

When baking in a Dutch oven with a cake pan or pie pan, put 1 inch diameter foil balls in the bottom of the oven to lift the pan off the bottom to keep the food from burning and distribute the heat more evenly.

Impossible Pumpkin Pie

3/4 cup sugar

1/2 cup Bisquick baking mix

2 tablespoons margarine

1 can (13 oz) evaporated milk

2 eggs

1 can (16 oz) pumpkin

2 1/2 teaspoons pumpkin pie spice

1 teaspoon vanilla

Grease pie plate. Beat all ingredients until smooth. Pour into pie plate. Put into Dutch

Oven and bake until knife inserted in center comes out clean. Approximately 50-60

minutes.

Easy Ice Cream

1 (14 oz) can Eagle Brand Sweetened Condensed Milk

2/3 cup chocolate flavored syrup

2 cups (1 pint) whipping cream

Put into small cleaned coffee can, put lid on. Put down inside a 3 lb coffee can. Put ice

and rock salt around it. Put lid on large can. Roll can, stop and drain water out, and put

more ice and rock salt in. Continue until firm.

Potatoes and Chicken Dijon

Ingredients:

4 medium potatoes, cut into ¼ inch slices

1 pound chicken breasts, boned and skinned, cut into ½ inch slices

2 tablespoons vegetable oil

1/4 cup prepared honey-Dijon barbecue sauce

1 teaspoon dried tarragon

Preparation:

Place potatoes in Dutch oven and add just enough water to cover potatoes. Cook until

just tender. Remove potatoes and water. Add oil, cook chicken until done. Add

potatoes; toss until potatoes are lightly browned. Add barbecue sauce and tarragon;

toss until heated through.

Potatoes and Chicken rosemary

Ingredients:

1 1/3 pounds (4 medium) potatoes, cut into 1/4-inch slices

1 pound chicken breasts, boned and skinned, cut into ½ inch slices

2 cloves garlic, minced

2 tablespoons olive oil

2 teaspoons dried rosemary, crumbled

salt and pepper, to taste

Preparation:

Place potatoes in Dutch oven and add just enough water to cover potatoes. Cook until

just tender. Remove potatoes and water. Add oil, and cook chicken and garlic until

done. Add potatoes; toss until potatoes are lightly browned. Add potatoes and

rosemary; toss until potatoes are lightly browned. Season with salt and pepper.

Potatoes and Chicken Santa Fe

Ingredients:

1 1/3 pounds (4 medium) potatoes, cut into 1/4-inch slices

1 pound chicken breasts, boned and skinned, cut into ½ inch slices

2 tablespoons olive oil

1 cup prepared tomato salsa

1 8-¾ ounce can whole kernel corn, drained

Preparation:

Place potatoes in Dutch oven and add just enough water to cover potatoes. Cook until

just tender. Remove potatoes and water. Add oil, and cook chicken until done. Add potatoes; toss until potatoes are lightly browned. Add potatoes; toss until potatoes are

lightly browned. Add salsa and corn; toss until heated through.

Fire Starters

Buddy Burner

This is a fire starter, which is used with a tin-can stove. They can also be used as

emergency road flares (keep one or two in your car). You’ll need:

One 6-ounce tuna or cat food can

Strip of corrugated cardboard

Paraffin

String

1. Cut a long strip of corrugated cardboard. The width should be slightly less

than the height of the can. Remove the paper from one side. Roll the

cardboard in a tight coil and place on edge in tuna can. The tighter the

cardboard is rolled, the longer it will burn.

2. Insert a piece of string in the center for the wick.

3. Melt paraffin in a clean 1-pound coffee can set in a pan of water. Pour

melted paraffin over cardboard in can until can is three-quarters full. Let

wax harden.

Trench Candles

These are also called paraffin logs or “fire bugs” and are useful in building wet-weather

fires. Tear several thickness of newspaper into 2-inch strips. Roll to make a log about

1-inch thick and tie with a string. Roll to make a log about 1-inch thick and tie with a

string. Melt paraffin in a double boiler. Holding the newspaper roll with tongs, dip it into

the melted paraffin. The saturated string becomes a wick. Trench candles produce a

high, steady flame to help get the fire going.

Another way to make “fire bugs” is to roll up four newspaper sheets, beginning at the

short side. Tie strings 2 inches apart. Cut between the strings to make 2-inch “bugs.”

Soak in paraffin as directed above.

To provide a little more burning area, create a candle effect with the “fire bugs” using

your finger to push out some of the middle. When completed, you can use the string for

a wick and also light the small “top” end of the candle.

Egg Cup Burner

Mix ¾ cup sawdust with enough melted paraffin to saturate it. Put in a 3-ounce paper

cup or a cup cut from a cardboard egg carton. Insert a string in the center for a wick.

Match Bundle

Tie six to eight kitchen matches together with a string and dip in paraffin.

Ingredients of a Successful Campfire Program

Before we discuss sample campfire ceremonies, songs, stunts, and games in more

detail, let’s take a bird’s eye look at the ingredients of a successful campfire:

Song - Scouting, action, quiet, novelty, special occasion songs can all be used.

Stunts, Skits – No campfire program is complete without stunts and skits. These are

primarily for fun and entertainment, but they can also include physical or mental

contests and educational stunts.

Ceremonies – The opening ceremony sets the tone of the whole program, so it must be

good! It should e attractively staged to capture and hold the attention of the audience.

The closing ceremony should be quiet, inspirational, and challenging.

Stories – A story can the high point of the campfire and make it something to

remember. It could be an old-timer telling of adventure in faraway places; it could be a

Boy Scout telling of his jamboree experience or tales of the Philmont trails; it could be a

storyteller spinning a ghostly yarn. (But remember many younger boys are easily

frightened by “horror” stories and care must be exercised to edit out extremely “ghostly”

yarns.)

Games – They help build enthusiasm and help the boys let off some steam so they will

be ready for the more serious moments of the campfire.

Sample Campfire Program

1. Gather the boys in a circle or semicircle around the firelay with parents behind

them. A denner or den chief can light the fire while the Cubmaster or other

leader declares the campfire open and welcomes the group.

2. Sing one or two lively songs that everyone knows something like “She’ll Be

Comin’ Round the Mountain” or “Row, Row, Row Your Boat.” If someone plays

the guitar or harmonica, they can accompany the song.

3. Play a campfire game, such as the Laughing Game.

4. Lead an audience-participation stunt such as “Story of the Moor Monster” (Group

Meeting Sparklers).

5. Sing an action song such as “Head and Shoulders, Knees and Toes”.

6. Play another game.

7. Tell a story such as “The Gift of Trees.”

8. Lead a quiet song such as “Scout Vesper Song” or “Scout’s Good-Night Song”

9. Close with the Scout benediction, with boys and adults standing around the fire.

Outdoor Code

As an American, I will do my best to – be clean in my outdoor manners, be careful with fire, be considerate in the outdoors, and be conservation minded.

The Conservation Pledge

I give my pledge as an American to save and faithfully to defend from waste the natural resources of my country – its soil and minerals, its forests, waters and wildlife.

Circle 10 Council

Be A Prepared Webelos Leader

Take advantage of the Webelos Leader Outdoor training available through your district. Take as many adult partners to the outdoor training as possible.

Objectives

To encourage Webelos to camp with their families.

To introduce Webelos to Boy Scout camping.

To familiarize boys with fire safety.

To emphasize the “outing” in Scouting.

Where To Go And What To Do

Demonstrate how to make an improvised bedroll.

Practice building a fire for cooking and for a campfire, and have a den cookout.

Webelos - Parent-Son campouts

Camporees

Contact a local Boy Scout troop and arrange to camp with them.

Take hikes at different times of the year and have boys notice the differences in their surroundings.

Have a knot-tying contest or play knot-tying games to learn and improve skills.

Make some camp gadgets.

Invite a member of the district or council camping committee to talk about low impact camping.

Study and learn fire safety rules including no flame lights in tents and no liquid starter for charcoal fires.

Learn aluminum foil cooking techniques.

Build charcoal stoves. Vent them at top and bottom with can opener. Teach boys how to build a fire in them.

Make a first aid kit.

Practice camping in the back yard.

Practice laying fires for regular wood fires or charcoal, so boys will know how to lay fires for cooking or campfires.

Have a tent-making project of a simple tarp tent, which will provide shelter for two boys.

Make lists of item needed for backyard camping and adult partner and Webelos Scout camping.

Learn the Outdoor Code.

Planning An Overnighter