Additional Outdoor Cooking Cookbook

INTRODUCTION

Eat up! Enjoy this collection of additional outdoor cooking methods, advice, and girl-tested recipes submitted by volunteers.

• Cooking with charcoal

• Dutch ovens

• Box ovens

• Solar ovens

• Propane stoves

• Buddy burner and vagabond stoves

Looking for standard campfire cooking instructions? See our first cookbook for directions, advice, and recipes for the most popular campfire cooking methods.

• Sticks or pie irons

• One-pot meals

• Foil packets

VOLUNTEER TRAINING

At least one adult must be trained for outdoor cooking activity with girls. At GSNWGL, outdoor education training teaches the Girl Scout Way of starting, maintaining, and extinguishing campfires, and reviews three campfire cooking techniques: stick, pot, and foil cooking. Food safety preparation and outdoor dishwashing is also covered, using Leave No Trace principles.

Attend the training to get your qualification to build campfires with groups of Girl Scouts and get your girls outside and cooking together! Check the Events calendar for spring or fall training courses or ask your Service Unit’s Outdoor Champion for help.

LEARN BY DOING

Outdoor cooking is a team activity. Girl Scouts work together to prepare, cook and clean up after themselves when they eat outdoors. Start simple, build confidence, and work toward more advanced cooking skills. Encourage a progression of skills in preparing and cooking meals over a fire.

Review additional advice and planning help in the Outdoor Cooking chapter of Safety Activity Checkpoints.

Unpack and Repack Food for the Trail

Consider taking food (cheese sticks, for example) out of its original plastic wrap and repacking it in a food storage container. When you arrive at your camp site, you can use the food, wash the container, and repurpose it for something else. There is nothing to throw away while you are out on trail, whether you are out for a day hike or an overnight. This matches two Leave No Trace principles: Dispose of Waste Properly, Plan Ahead and Prepare. Review all seven principles before heading out on trail.

SECTION 1: COOKING WITH CHARCOAL

What and Why

Cooking with charcoal in a firepit at camp is like cooking with a charcoal grill at home. Charcoal will burn more quickly—and longer—than wood, so cooking time is shorter; Girl Scouts will have more time for other outdoor activities. A lump of charcoal is called a briquet.

Advantages

• Charcoal is easy to obtain, easy to transport, and an economical fuel choice.

• A small amount of charcoal is needed to reach the heat equivalent to a 350° oven. (Find a temperature chart in the Dutch Oven section of this cookbook.)

• Charcoal burns down to ash; disposal is easy.

• Charcoal briquets are versatile. Many outdoor cooking methods use it, including box ovens, grilling, foil cooking, pie irons, and Dutch ovens.

Concerns

• Charcoal burns quickly and is not always suitable for long cooking periods.

• Damp charcoal, like damp wood, may be hard to ignite.

• Check your charcoal product information and confirm it is safe for cooking food.

• Charcoal briquets are extremely hot even after they turn color from red to grey. Instruct girls to never touch a briquet or charcoal chimney with their bare hands.

Advice

• Plan how many charcoal briquets to use; it’s easy to use too much charcoal. Briquets spaced 1 1/2 inches apart will simulate a 350° oven. In very cold or windy weather, more briquets are usually needed.

• A best practice for cooking with Girl Scouts is to avoid using lighter fluid and instead, use a charcoal chimney with a firestarter. A food-safe self-igniting charcoal, for example Kingsford Match Light Charcoal, can be helpful.

• A charcoal chimney is the quickest way to ignite coals. Place a fire-starter in the bottom of the can. Add the desired number of briquets, then light the fire-starter. When hot, pour the briquets into an aluminum pan for box oven cooking, or empty them into a firepit for grilling, foil cooking, pie iron or Dutch oven cooking.

• Coals can also be ignited in an existing fire and transferred to a box oven or a firepit cooking space.

• Arrange charcoal briquets with long-handled tongs. Wear a BBQ mitt to protect your hands from the briquets’ high heat.

Do it yourself! A charcoal stove can be constructed for one person use out of a #10 (12.5 cups) can and wire screen. The screen is used for a grate to support the charcoal; a second piece can support the cooking pot. See Outdoor Education in Girl Scouting for directions on how to build your own charcoal stove.

❧ CHARCOAL RECIPES

Coffee Cake

Ingredients:

• 1 box yellow cake mix

• 2 (15 oz) cans sliced peaches

• 1 stick butter

• 1 tsp brown sugar

• 1/4 tsp cinnamon

Preparation:

1. Assemble 6–8 clean 5-oz tuna or chicken cans (or an aluminum cake pan).

2. Grease the cans or aluminum pan with butter or shortening.

3. Divide peaches with juice into cans or cake pan.

4. Mix cake mix with sugar and cinnamon, sprinkle the dry mix over peaches.

5. Dot with butter.

6. Cover with foil and bake 25 minutes on coals or in box oven or Dutch oven.

Angels on Horseback

Ingredients:

• Hot dogs

• Bacon

• Filling ideas: shredded cheese, finely chopped onion, pineapple, pork and beans, chili

• Barbecue sauce (optional)

Preparation:

1. Cut a narrow lengthwise slit in the hot dogs.

2. Spoon in your filling or combination of fillings.

3. Tightly wrap with bacon, secure with toothpick

4. Place on grate until bacon is crisp on all sides.

5. Baste with barbecue sauce if desired.

Donut Delights

Ingredients:

• 1 dozen cake donuts

• 1 6-oz package chocolate chips

• 1 jar marshmallow cream

• 1–2 bananas, sliced

Preparation:

1. Cut donuts in half horizontally. Push chocolate chips into one half.

2. Spread marshmallow cream and banana slices on the other half.

3. Grill open-face halves over low heat until chocolate chips and marshmallow cream begin to melt.

4. Put halves together to make a doughnut sandwich.

SECTION 2: DUTCH OVENS

What and Why

A Dutch oven is a heavy-duty cast iron pot with a tight-fitting lid. Dutch ovens are known for even heat distribution and are safe for high heat cooking. Charcoal briquets can be arranged below and around the Dutch oven and on top of the lid to heat from above. It’s a versatile cooking method and a very popular campfire cooking tool.

Advantages

• Versatility

• Durability and high-heat tolerance

• A tight-fitting lid keeps food moist

• Even heat distribution

Concerns

• Heavy to lift and transport

• Moisture leads to rust; make sure to keep it dry when not in use

• Cast iron cleaning methods are different (see details below)

Advice

• For most cooking methods, you can line the Dutch oven with aluminum foil for easier clean up.

• In general, one briquet equals about 25° F, so 20 coals is about 500°.

• Never leave your fire unattended.

• Every 15–20 minutes, lift and rotate the oven a quarter turn clockwise, and lift and rotate the lid a quarter turn counterclockwise. If done correctly, the lid will always be in the starting position.

• Remember to check the food occasionally to make sure it is not cooking too fast or too slow and adjust your coals as needed.

• If you are cooking for a long time, you will need to add coals every 45–60 minutes.

Cooking Methods

• Roasting: Heating should come from the top and the bottom evenly.

• Baking: Provide more heat from the top than the bottom. Coals on the lid should be placed in a 3:1 ratio (three on the lid, one under the oven).

• Frying and boiling: Heat should only come from the bottom. Make sure that the coals are even.

• Stewing and simmering: Almost all the heat will be from the bottom. Place coal underneath the oven in a 4:1 ratio (four under, one on the lid).

• Skillet or griddle: If you flip the lid over, you can use it as a skillet or griddle. The cast iron's even heat distribution helps make your eggs or pancakes almost error-free.

Did you know? Many of our council outdoor cooking spaces are equipped with a Dutch oven. Call us to ask about availability at the site you are using and incorporate them into your cooking plan.

Rust does not equal ruined! Did you find an old Dutch oven? If it's rusty, it can be restored!

1. Scrub off the rust.

2. Wash it.

3. Season it.

Selecting a Dutch Oven

• Colorful, enamel-coated Dutch ovens are NOT recommended for open fi re or charcoal cooking. High temperatures may crack, chip, or flake off the enamel coating and campfi re flames may burn or stain the coating. Enamel-coated Dutch ovens are intended for stove-top and gas or electric oven cooking only. For campfi re cooking, use a plain, non-coated cast iron Dutch oven. You can use either the flat-bottom style (also great for using in your home kitchen) or the campfi re cooking-style of Dutch oven with feet and a recessed lid.

• Serving sizes: There are many different sizes of Dutch ovens. Plan your meals or desserts to match the number of people you are serving.

Cleaning

• Follow the instructions from your manufacturer or read the advice from The Lodge, a well-known U.S. manufacturer of Dutch ovens.

• Do not use strong detergents or scouring pads.

• Do not pour cold water into a hot Dutch oven; it will explode or crack.

• Do not use your Dutch oven to store food; it will rust.

• Wait for the Dutch oven to cool down, then wash by hand.

• Scrub it with warm water and a sturdy sponge, nylon scrubbing brush, or balled up aluminum foil until there is no remaining food or dirt. If the food is not coming off, add some water and reheat the pan to simmer the water. Use a scraper to remove the softened food scraps.

• Dry off the cast iron with a cloth or paper towels. Black residue on the towel is normal; that's the seasoning.

• Rub in a thin layer of shortening or oil. Wipe off any excess.

Seasoning

• Seasoning is oil baked onto cast iron. Seasoning happens every time you cook with oils.

Ideal characteristics

• Feet—The cast iron feet help stabilize the oven and elevate the pot above the coals.

• Lid—A recessed lid with a flanged edge contains the coals on top of the oven and keeps them from sliding into your food.

• Handle—A wire handle allows you to hang the oven over the cooking fi re and helps to move a hot oven without disturbing the coals on the lid.

• Lid lifter accessory—Helps to lift, rotate, or move the lid. This is a helpful safety tool to use.

• After cooking at the campsite, clean and dry the Dutch oven, then rub in a thin layer of shortening, vegetable oil, or canola oil.

• Re-heat for 5–8 minutes on medium-high heat until the oil starts smoking.

• Remove the pan from the fi re and let it cool.

• A few times a year, thoroughly season your cast iron cookware in your home oven. Follow the instructions from your manufacturer or read the advice from The Lodge, a well-known U.S. manufacturer of Dutch ovens.

❧ DUTCH OVEN RECIPES

Nachos

Ingredients:

• Tortilla chips or Fritos

• Any toppings you like

• Pre-cooked meat toppings

Preparation:

1. Line Dutch oven with heavy-duty foil for easier clean-up.

2. Layer the oven with corn chips and toppings.

3. Cover and put on a medium to low fire until heated through.

4. Remove when cheese is melted.

Bacon Cheese Pull-Apart Bread

Ingredients:

• 14 dinner rolls, thawed but still cold

• 1/4 cup butter, melted

• 2 cups grated cheddar cheese

• 8 pieces cooked bacon, broken into small pieces

Preparation:

1. Cut each roll in half.

2. Melt butter and pour into a 12-inch Dutch oven.

3. Drop in the cut rolls and stir to coat them in the butter.

4. Arrange the rolls into a layer in the Dutch oven.

5. Sprinkle with cheese and bacon.

6. Cover with lid and let rise until the dough doubles in size.

7. Set up coals around the Dutch oven to bake at 350 degrees for 20–25 minutes.

❧

DUTCH OVEN RECIPES CONTINUED

Chicken Pasta With Herbs

Ingredients:

• 1–2 tsp salt-free seasoning blend

• 1 tsp poultry seasoning

• 1 lb boneless skinless chicken breasts, cut into chunks

• 2 Tbsp vegetable oil

• 4 Tbsp butter, divided

• 2/3 cup water

• 2 Tbsp teriyaki sauce

• 2 Tbsp onion soup mix

• 1 envelope savory herb and garlic soup mix, divided

• 8 oz of your favorite pasta

• 2 Tbsp parmesan cheese, fresh

• 1 Tbsp Worcestershire sauce

Preparation:

1. Use a non-stick cooking spray to coat the Dutch Oven or line with heavy-duty aluminum foil first and then spray.

2. Combine the seasoning blend and poultry seasoning; sprinkle over the chicken.

3. Sauté the chicken in oil and 2 Tbsp butter over a full spread of coals until juices run clear.

4. Add the water, teriyaki sauce, onion soup mix, 2 Tbsp herb and garlic soup mix, and bring to a boil.

5. Cover and move about 1/4 of the coals from the bottom of the Dutch oven to the top, and simmer for 15 minutes.

6. In a separate pot, cook the pasta according to package directions.

7. Drain the pasta and add to the chicken mixture.

8. Add the parmesan cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix.

9. Toss to coat and serve immediately.

Dump Cake

Ingredients:

• 1 29-oz can of a fruit-based pie filling

• 1 box cake mix

• 1/4 cup of butter

Preparation:

1. Line Dutch oven with heavy-duty foil for easier clean-up.

2. Empty the can of pie filling in the bottom of the Dutch oven.

3. Sprinkle the cake mix over the top of the pie filling.

4. Gently stir it a little to moisten the cake mix.

5. Dot with butter.

6. Set up coals around the Dutch oven to bake at 350 degrees for 45 minutes.

One of the best things about making dump cake is testing a combination of flavors. Here's a list of possibilities. Ask the girls what combinations they want to try!

SECTION 3: BOX OVENS

What and Why

Cardboard box ovens are items that you can build yourself to bake outdoors. Charcoal is used as the heat source. Girls usually enjoy the novelty of baking outdoors with a cardboard box instead a home kitchen with a gas or electric oven.

Advantages

• Girls can have fun assembling the oven.

• They work similar to your home oven.

• Box ovens encourage creativity and curiosity about the science of cooking.

Concerns

• Inefficient; there are better cooking methods

• Oven must be the right size for what you are cooking

• May not be reusable or easily stored

Advice

• Anything you can cook in an oven at home can be done in the box oven. Just like at home, every time you open the oven, heat escapes, so remind girls no peeking allowed!!

• You will need one charcoal briquet for every 40 degrees of temperature the recipe calls for, plus one more briquet. If the weather is cold or wet add two extra briquets. Briquets spaced 1 1/2 inches apart will simulate a 350° oven.

• If baking for more than 30 minutes, plan to replenish your charcoal.

• When bake time is up, carefully lift the box straight up. Avoid bumping the baking dish inside; it is balanced on a platform over the coals. Use oven mitts as the box will be hot and steam may be released.

• Cardboard boxes that hold reams of paper are ideal, but any double corrugated box will do. Find a box that will fit a cake pan, cooling rack, or cookie sheet inside it with about 1 inch all around.

• A best practice is to avoid using shipping boxes delivered to front doors as they can be sprayed with chemicals to keep bugs and dampness out.

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

Make a Box Oven

Items needed:

• Sturdy cardboard box

• Heavy duty aluminum foil

• Cooling rack to fit easily inside the box

• 4 small 6 oz. empty juice cans

• One small stone or stick to vent bottom

• Charcoal briquets

• Charcoal chimney

• Paper and/or firestarter

Steps:

1. Place a sheet of foil the width of the box on a level piece of ground, preferably gravel, concrete or asphalt, or other rock surface (away from flammable ground cover).

2. Place the box oven with the vent side away from the wind.

3. Set up the four small juice cans to support cooling rack.

4. Place the charcoal chimney in the center of the foil, crumple paper and/or firestarter into the chimney and the appropriate amount of charcoal. You may also place the charcoal in the fire if you have one lit.

5. Prepare your baking mix and pour it into a baking pan, just as you would do at home.

6. When the coals are almost white, place the charcoal on the foil-covered ground to fit under the cooling rack.

7. Set the cooling rack on the small cans.

8. Put the baking pan on the cooling rack and cover with the box.

9. Vent with a small stone.

❧ BOX OVEN RECIPES

Brownies, Cake, Muffins

Ingredients:

• 1 package brownie, cake, or muffin mix

• Any other ingredients from back of package

Preparation:

1. Prepare the box of brownie, cake, or muffin mix according to the instructions.

2. Grease a 9 x 13 metal baking dish.

3. Pour the mix into the baking dish.

4. Place charcoal briquets to match the recommended bake time and temperature.

5. Cool before cutting and serving.

Pizza-Stuffed Crescent Rolls

Ingredients:

• 2 packages Pillsbury crescent rolls

• 8 mozzarella cheese sticks cut in half (creating 16 pieces)

• 1 package pepperoni (or other meat choices)

• 1 tsp garlic powder

• 1 tsp oregano

• 1 tsp basil

• 1 egg

• Marinara sauce (optional)

Preparation:

1. Combine garlic powder, oregano, and basil in small bowl.

2. Beat egg in small bowl.

3. Remove crescent rolls from package; starting with the wide end place the mozzarella stick on the end and lay out pepperonis along the surface of the crescent roll. Roll in from the widest end to the narrow end.

4. Place on ungreased cookie sheet and sprinkle with seasoning.

5. Brush with beaten egg.

6. Bake for 15 minutes or until golden brown in box oven at 375°.

7. Serve with marinara sauce.

Taco Cups

Ingredients:

• 12 Rhodes Yeast Dinner Rolls, thawed to room temperature

• 1 lb extra lean ground beef, cooked

• 1 packet taco seasoning

• Salt & pepper to taste

• 1 cup grated cheddar cheese, divided

• Salsa and sour cream, if desired

• 12-cup muffin tin

Preparation:

1. Flatten each roll into a 5-inch circle. Cover with plastic wrap and let rest.

2. Warm the cooked ground beef and stir in taco seasoning.

3. Stir in 3/4 cup cheese.

4. Remove wrap from dough circles.

5. Spray a 12-cup muffin tin with nonstick spray and evenly press a circle into each cup to cover bottom and sides.

6. Divide beef mixture evenly and spoon over remaining cheese.

7. Bake at 350° for 25–30 minutes.

8. Serve warm with sour cream and salsa if desired.

Baked Apples

Ingredients:

• 10–12 apples, any variety

• 2 Tbsp cinnamon sugar

• 1–2 Tbsp lemon juice

• 1/4 cup mini marshmallows, optional

• 1/4 cup water

• 2–3 Tbsp butter

Preparation:

1. Peel the apples, remove the core, and cut into wedges.

2. Add lemon juice and toss, to prevent browning.

3. Spray a wide baking pan lightly with oil; add the apples.

4. Pour 1/4 cup of water into the pan.

5. Dot with butter; sprinkle cinnamon, sugar, and marshmallows on top.

6. Cover the pan with foil and bake in box oven for approximately 10-15 minutes at 350°.

SECTION 4: PORTABLE COOK STOVES

What and Why

Cooking on a portable stove is like cooking on a gas stove at home. It has two burners and a small tank fuel source. One-burner backpacking stoves are good for day trips or hike-in overnights.

Advantages

• A quick set-up saves time.

• Portable fuel tanks are convenient and longlasting; even the small backpacker stoves provide nearly 5 hours of fuel.

• Stoves can be used during periods of wet or bad weather or when fi re bans are in place.

• Propane is a cleaner-burning fuel source than wood.

• Dishwashing water or other food cooking can be heated on the stove while other food is cooked using other methods, to speed meal preparation and clean-up.

Concerns

• Burner size only allows for pans up to 10 inches wide.

• Stoves and tanks must be carried to the site.

Advice

• Follow the manufacturer's instructions for the model of stove that you are using.

• Place stove on a flat, level area such as a picnic table with no debris nearby (leaves, twigs, etc.).

• Open stove and check that the adapter is there, then tightly screw it into the stove.

• Turn the gas on low and listen for the hissing sound that indicates the gas is on.

• Ignite the gas just like lighting a gas stove at home, with a match or lighter held close to the burner.

• Once lit, turn the flame up for cooking.

• Adjust wind screens to block wind.

• When fi nished cooking, turn the gas off; listen for the hissing sound to stop.

• Allow stove to cool before disassembling and packing up.

Fuel

Larger propane or liquid fuel tanks may need a different adapter, check all connections before you leave home.

Using an older model camp cook stove? It may use liquid fuel! Check for the correct fuel source.

If you’re worried about gas leaks, you can check for leaks by spraying the connections with soapy water. Watch for bubbles when the tank is turned on. Afterward, dry all parts to prevent rust.

Propane canisters can be used several times, until empty. Store away from flammable objects.

Do not refuel the cook stove or change canisters near an open flame. Take care not to spill fuel; if fuel does spill, relocate the stove before lighting.

Do not dispose of pressurized cans in a fi re, leave them in direct sunlight, or keep them in enclosed areas where the temperature is high. See the manufacturer’s instructions on the label. Store and dispose of fuel canisters in the recommended manner.

❧ PORTABLE COOK STOVE RECIPES

Breakfast Tacos

(Ingredients serve 8)

Ingredients:

• 1 6-oz box of hash browns

• 8 eggs

• 8 oz cheese

• 14 flour tortillas or pita bread

• Oil or butter

Preparation:

1. Follow directions on the package of hash browns and cook in skillet until they start to brown.

2. Scramble eggs and add to hash browns.

3. Add salt and pepper to taste and cook until set.

4. Add cheese.

5. Place on heated tortilla or pita.

Hungry Jack Casserole

(Ingredients serve 12)

Ingredients:

• 2 lbs ground meat

• 1 16-oz can pork & beans

• 1 cup barbeque sauce

• 20 canned biscuits

• 1 cup grated cheddar cheese

Preparation:

1. Brown meat and drain off excess grease.

2. Add pork & beans and barbeque sauce, heat about 10 minutes.

3. Place biscuits on top of mixture, cover and bake about 10–15 minutes.

4. Top with cheese and serve.

Chocolate Chip Pancakes

(Ingredients serve 16)

Ingredients:

• 1 egg

• 2 Tbsp butter or oil

• 3/4 cup milk

• 1 cup flour

• 2 Tbsp sugar

• 1/2 tsp salt

• 2 tsp baking powder

• Chocolate chips

Preparation:

1. Mix dry ingredients. (This may be done before going to camp.)

2. Beat egg, oil, and milk together.

3. Combine dry ingredients with egg mixture.

4. Grease the hot skillet with butter or oil.

5. Pour the batter onto the skillet in pancake-sized circles until batter bubbles pop on the top of the pancake, then flip to cook the other side.

6. Sprinkle pancakes with chocolate chips while cooking.

7. Apples, bananas, nuts, or canned fruit (drained first) can also be added.

SECTION 5: SOLAR OVENS

What and Why

Solar ovens are items you can build yourself to cook outdoors using the heat of the sun. A solar oven can be built in different shapes and from different materials.

Advantages

• Girls can have fun assembling the oven.

• There’s no need for a fi re or other fuel source.

• Solar ovens encourage creativity and curiosity about solar heat and the science of cooking.

Concerns

• Solar cooking is slow cooking so be patient waiting for your food.

• Somewhat wasteful as solar ovens are typically used one per person, and for onetime use; try to repurpose other containers and supplies to be your solar oven.

• Weather conditions impact cooking outcomes; sunny is best.

Advice

• Preheat your oven by leaving it outside for 30 minutes.

• Check that food is thoroughly cooked before eating.

• Some recipes require a deeper dish, so you’ll need to fi nd and use a box deeper than a pizza box.

• Remember that pots and food inside a solar oven are hot—even if the stove does not feel hot. Use insulated gloves when removing pots and opening the lid.

• Many kinds of solar ovens can be assembled. Here are two styles to practice.

Solar Science

Cooking activities double as science experiments. Solar cooking gives girls a tangible experience of the sun's powerful heat. Here's a quick and tasty experiment using kitchen mixing bowls as the solar oven.

Assemble the ingredients for a chocolatey puppy chow snack and a large plastic bowl, glass bowl, and metal bowl, plus aluminum foil and wooden spoons.

Spoon 1 cup of semisweet chocolate chips, 2/3 cup peanut butter, and 1/4 cup butter into each bowl. Cover with foil and place in the sun. Check each bowl in 5 minute increments. Which bowl's contents melt the fastest? Can you deduce which material (plastic, glass, metal) conducts the most solar energy?

When the contents are melted, add 1 tsp vanilla extract, 1/2 tsp kosher salt, and 10 cups of rice chex or corn chex cereal to each bowl. Toss gently until the cereal is coated. Add 2 cups of powdered sugar to each bowl and toss to coat.

Share with friends and family!

Make a Pizza Box Solar Cooker

Materials

• Cardboard pizza box

• Plastic wrap

• Scissors

• Aluminum foil

• Black construction paper

• Newspaper

• Wooden spoon

• Marker

• Ruler

• Box cutter

• Clear tape

Assembly

1. Use the ruler and black marker to draw a square on your pizza box lid leaving a 1-inch border on each side of the pizza box.

2. Use the box cutter to cut out three sides of the square, leaving the line at the rear of the box attached. Close the pizza box and lift the flap up.

5. Tape a layer of aluminum foil to the inside of the pizza box for insulation.

6. Tape sheets of black construction paper over the foil to keep the foil in place.

7. Roll up four sheets of newspaper for each side of the box to create a border around the cooking area.

3. Use the tape to cover the underside of the flap with heavy duty aluminum foil; smooth out the wrinkles.

4. In the box opening where you cut the flap, wrap plastic sheets around it so it looks like a window. Make sure the plastic is tight to the edges to maintain an airtight seal.

8. Close the box and take it to a sunny spot.

9. Adjust the foil flap to fi nd the best ray reflecting angle. Use the wooden spoon to keep the flap strapped into place.

Make a Hot Dog Solar Cooker

This solar oven for cooking hot dogs is simple and easy to make. It has reached temperatures over 170° Fahrenheit on a cloudless 80° day.

Materials

• Pringles can or another cylindrical container

• Sharp knife

• Ruler

• Sharpie marker or other marking pen

• Skewer

• Hot glue gun

• Drill and drill bit

Assembly

1. Empty contents of container.

2. Using a ruler, draw a rectangle on the side of the can.

3. Use your knife to cut the rectangle out. Save this piece for later.

7. Insert skewer through the lid, the center of can, and the bottom hole.

4. Using your skewer, poke a hole through the plastic lid. Take skewer out.

8. Use the rectangle piece you cut out to make a stand to keep the oven from flipping over. Take the scrap piece and run a bead of hot glue along the center of the piece. Do not put on the shiny side. Press the scrap piece to the can at the most useful angle. Try to make sure that when the solar oven is set down it will be angled at the sun and not straight up or straight forward. The stand also allows for different angles. Rotate the can on its side and experiment.

5. Put the plastic lid on the bottom of the can as a guide to mark where the hole should go on the bottom of the can.

6. Remove the plastic lid from the bottom of the can and drill a hole with drill in bottom of can.

9. Tape plastic wrap over the opening to keep heat in.

10. Skewer your hot dog on the stick and see how long it takes to cook!

11. Adjust the can to capture the sun’s rays as the sun moves across.

❧ SOLAR COOKER RECIPES

Nachos

Ingredients:

• 2 cups tortilla chips or Fritos

• 1/2–1 cup of cheddar or Mexi-blend cheese

• Optional: other toppings

• Aluminum pie tin

• Cooking bag

Preparation:

1. Place the tortilla chips in the pie pan.

2. Sprinkle the cheese on top.

3. Place the pan into a turkey cooking bag and twist shut.

4. Place the pie pan in the solar oven.

5. Heat until the cheese is melted.

Variations: Replace the tortilla chips with soft tortillas to make quesadillas. Or use halves of English muffins with pizza sauce and pepperoni to make individual pizzas.

Note: The time to actually melt the cheese will depend on how hot the temperature inside the bag gets. Be sure to place the reflector and the pie pan in a hot sunny spot and keep it pointed towards the sun.

Easy Strawberry Cinnamon Biscuits

Ingredients:

• 1/2–3/4 cup sugar

• 1/2–1 tsp cinnamon

• 1/4 cup melted butter or margarine

• 1 tube refrigerated biscuits

• 10 tsp strawberry jam or preserves (or more to your liking)

• Glaze: 1 cup powdered sugar & 1–2 Tbsp milk

Preparation:

1. Pre-heat the solar oven while preparing the recipe.

2. Place the butter into a solar safe baking pan and place in the hot solar oven to melt.

3. While the butter is melting, mix the sugar and cinnamon together in a small bowl.

4. When the butter is melted, remove the pan from the solar oven. Dip each biscuit into the butter, and then in the sugar/cinnamon mixture. Place each biscuit into the pan.

5. With a spoon, make an indentation into each biscuit. Fill the indentation with jam. Sprinkle any remaining sugar/cinnamon over the tops of the biscuits.

Baked Turkey Breast

Ingredients:

• 4–6 lb turkey breast

• Poultry rub or seasoning of choice

• Small turkey cooking bag

Preparation:

1. Pre-heat the solar oven while preparing the turkey breast.

2. Season the turkey with any rub or seasoning of your choice.

3. Place the turkey breast in the small cooking bag, close it up, and puncture a few holes in the top of the bag. The bag helps hold in the heat, but it also helps to contain the turkey drippings.

4. Place the turkey breast into a solar safe pan and place into the hot oven.

5. Bake for about 3–4 hours, depending on how hot the oven gets.

6. Turn the turkey halfway through the cooking time so the back side is also kissed by the sun.

6. Place the biscuits into the hot solar oven (about one hour). When the biscuits are completely done, remove from the oven.

7. While the biscuits are cooling, mix together the powdered sugar and milk to make a smooth glaze. While the biscuits are still warm, drizzle the glaze over the biscuits.

Note: The amount of time needed to fully cook this recipe will depend on how hot your oven gets. The temperature of a solar oven is affected by many variables including the type of oven being used; the type of cookware being used (dark vs shiny pot; the weather; and how focused the oven is to the sun.

Try other flavors of jam such as plum, peach, or cherry. These taste like a fruit-filled doughnut.

When baking any type of bakery item, be sure give it enough time to let it fully bake. The top of the item will look and feel done, but the bottom is harder to get done and might not be fully baked. When you think the item is done, give it another 15–20 minutes just to be sure. Don't worry, the top will not overbake or burn in that time. If you do take it out too soon and wish it had baked just a little bit longer, put it back into the solar oven for a few minutes.

SECTION 6: BUDDY BURNERS AND VAGABOND STOVES

What and Why

Buddy burners and vagabond stoves pair up to be a reusable, portable cooking tool. The buddy burner is a small tin filled with cardboard and paraffin wax. It’s a slow-burn, controlled volume heat source that tucks under a vagabond stove. A vagabond stove is a large tin, cut with ventilation holes and inverted to create a flat surface that can hold a small pan or skillet.

Advice

• To use the buddy burner and vagabond stove, set the buddy burner on level, not flammable, ground space. Put a lighted match in the middle of the can or light the wick if it has one. The flame will spread across the top of the can; that's what it's supposed to do. You can turn the can from side to side to help the flame spread across the cardboard for a more even burn.

• Once lit, place the vagabond stove over the buddy burner with the can’s open end facing down and the vent away from the wind. You will cook on the vagabond stove by placing a mess kit pan on top; the buddy burner is underneath it as the heat source.

Advantages

• Girls can have fun assembling the fuel source and the stove.

• Can be used in spaces where you cannot have a campfire.

• Buddy burners are portable heat sources.

• Encourage creativity and curiosity about fuel sources and heat transfer.

Concerns

• Not a good choice for younger girls

• Cut metal edges can be sharp

• Very hot surfaces

Great for mess kits!

Use a mess kit skillet pan with this outdoor cooking method. They are usually lighter weight and heat up faster.

• To extinguish the buddy burner's flame, use a hot pad to grab the vagabond stove’s metal door and tip over the stove and set it on top of the buddy burner.

Make a Buddy Burner Materials

• 6 oz tuna, pet food, or pineapple can

• Plain corrugated cardboard (not printed with bright inks or coated with wax or plastic)

• Candle wax or paraffi n wax

• Scissors or box cutters

• Double boiler to melt wax

Assembly

1. Cut the corrugated cardboard in strips, in a width which is the height of the tuna can plus 1/4 inch. Roll and wind the strips to fit snugly into the can.

Make a Vagabond Stove Materials

• #10 can (large bulk food size can)

• Tin snips

• Pair of leather gloves

• Punch can opener

Assembly

1. Set the can down with the closed end up. Face the can so the seam is on the left or right side.

2. Use the can opener to punch three triangle venting holes four inches wide at the top edge of the can.

2. Melt the wax. It is best to use a double boiler on low heat. Each tuna can will hold about 4 ounces of wax. When the wax is melted, slowly pour it into the buddy burner so that it runs down into the holes and saturates the corrugated cardboard. Fill the can to the rim.

3. Turn the can to the opposite side of the holes. At the open end, use tin snips to cut 2–3" up the side of the can. Make the cuts about 3–4" apart. Gently bend the flap upward. This allows a natural draft for air flow.

3. You can put a small piece of cardboard sticking up or a candle wick in the middle to help light it, but this isn't necessary.

4. Let it cool and harden.

Ready for Cooking!

Light the buddy burner and place the vagabond stove over the fuel source for cooking.

❧ BUDDY BURNER AND VAGABOND STOVE RECIPES

Egg Muffin

Ingredients:

• 1 egg

• 1 tsp butter or oil

• 1 or 2 thin slices of ham

• 1 slice cheese

• 1 English muffin or hamburger bun

Preparation:

1. Melt the butter or heat the oil in the pan.

2. Fry or scramble the egg in the mess kit pan.

3. Optional: Heat the ham, toast, or muffin (butter, if desired) on the mess kit plate.

4. Pile the hot cooked egg, cheese, and ham on one half of the muffin and top with other half.

Grilled Cheese Sandwiches

Ingredients:

• 2 slices bread per person

• 2 slices American cheese per person

• Butter

• Ham slices (optional)

Preparation:

1. Butter two slices of bread.

2. Put cheese between two slices of bread, spread with butter on the outside.

3. Heat on top of stove until toasted or cheese is melted.

4. Flip to toast the other side of the sandwich.

French Toast

Ingredients:

• 1 1/2 cups milk

• 1/2 tsp salt

• 6 eggs

• 24 slices toast

• Oil or butter for pan

• Sugar

• Cinnamon

Preparation:

1. Oil or butter pan.

2. Beat together eggs, milk, and salt.

3. Dip slices of bread in the egg mixture until entirely covered.

4. Brown on both sides.

5. Sprinkle with sugar and cinnamon.

6. Serve with syrup or powdered sugar and sliced strawberries or peaches.

Easy-to-Make Donuts

Ingredients:

• Canned biscuits

• Jelly

• Powdered or plain sugar

• Oil

• Paper towels

Preparation:

1. Pull biscuits until thin.

2. Put a dab of jelly in the center, fold over, and pinch edges closed.

3. Cook in oil until both sides are lightly browned.

4. Place on paper towel and roll in sugar.

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“Girl Scouting is not just knowing…but doing…not just doing but being.”

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