Troop Cookbook


Go To:  Patrol Cooking | Dutch Oven

have recipe suggestions for the Troop Cookbook?  email them to

Backpacking Cooking Tips

Backpackers Breakfast

  • ½ cup granola cereal, oat bran or oat meal
  • 1/3 cup raisins
  • 2 tbsp sugar
  • 1 tbsp powdered milk
  • ¼ tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tbsp instant coffee or hot chocolate mix (optional)

Premix ingredients in a sandwich-size ziploc bag before the hike.  Add a little hot water to desired consistency.  Let it steep for 5 minutes and eat!


Breakfast Bagels

  • 1 pkg (6) plain bagels
  • 1 pkg precooked bacon
  • 1 8 oz container cream cheese spread

Slice bagels and spread each side with cream cheese.  Add 2 slices of precooked bacon and make a sandwich.  Optionally, you can heat the bacon until crisp in a small pan on a backpacking stove.


Chicken & Dumplings

  • 2 envelopes Lipton's Cream of Chicken Cup-o-Soup
  • 1 can Swanson's Chunk Chicken Meat
  • ½ pkg Mixed freeze-dried or dehydrated vegetables
  • 1 cup Bisquick in a zip-lock bag
  • 2 - 3 cups Water

Mix the soup, chicken meat and vegetables in a relatively deep pot with 2 to 3 cups water.  Place on camp stove.  Heat to simmering, stirring occasionally.  While soup stuff is heating, add 1/3 cup water to Bisquick and knead in the zip-lock bag.  When soup stuff is hot, tear off a corner of the bag and squeeze out plops of Bisquick into the pot to make dumplings. Cover and cook for about 10 minutes on low heat.  (Makes 2 servings)


Easy Lunch Wraps

  • 1 pkg (dozen) small flour tortillas
  • ½ lb ham thin-sliced lunchmeat
  • ½ lb turkey thin-sliced lunchmeat
  • 1 pkg sliced pepperoni
  • 1 pkg (24 slices) sliced American cheese
  • assorted fast-food mayo, mustard, ketchup packets

Keep lunchmeat cold; if necessary freeze it in a Ziplock bag the day prior to your hike.  At lunchtime warm up the tortillas on a backpacking stove one at a time for 10 seconds on each side.  Add meats, cheese and condiments as desired.  Serve with a side of vegetable Cup o' Noodles.  (Makes 2 wraps each for 6 hikers)


Backpackers Dinner

  • 2 cups hot water
  • 1 large pkg Ramen noodles
  • 1 can of chicken
  • 1 or 2 bullion cubes
  • 1 small can of mixed vegetables
  • Tabasco, salt & pepper to taste

Mix ingredients in a backpacking pot.  Cooks in about 3 minutes / until noodles are soft.  (Makes 2 servings)


Bacon Taters

  • 1 7-oz box/pkg instant mashed potatoes (garlic flavored, if available)
  • ½ cup powdered milk
  • 2 cups hot water
  • 2-3 tbsp margarine
  • ½ cup bacon bits (real, not imitation bacon) or several strips of crumbled-up precooked bacon
  • 1 packet dehydrated Ranch dressing mix
  • Onion strings

Bring water and margarine to a rapid boil in a 2 qt pot.  Remove from heat, stir in potatoes, milk and Ranch dressing mix.  Let stand for 1 minute until liquid is absorbed, add a little more hot water if needed to desired consistency.  Whip with a fork until smooth, then fold in the bacon bits.  When ready to eat garnish with onion strings and a dash of black pepper.  (Makes 4 servings)


Homemade Fruity Double-Chocolate Bark

  • 1 cup pecans roasted 10 minutes, cooled and chopped
  • 1/2 cup dried cranberries
  • 1/2 cup dried blueberries
  • 4 oz white chocolate
  • 8 oz dark chocolate (60 to 70 % cocoa)

In a small pot, melt dark chocolate.  Add nuts and dried fruit and mix well.  Spread to desired thickness (about half an inch) on a cookie sheet which has been covered with plastic wrap.  Then melt the white chocolate and pour over the dark chocolate mixture.  Use a fork to lace white chocolate with dark chocolate.  Place in refrigerator for 2 hours.  Then wrap each bark in wax paper before taking it on your next trek.  Will easily keep 10 days in an airtight container.  (Makes 6-8 servings)


Fruity Camper Pudding

  • 1 box chocolate pudding mix (or any other flavor you like)
  • 2 cups milk made from powdered milk
  • 1 small can tangerines in syrup, drained
  • 2 handfuls mini marshmallows
  • 2 handfuls golden raisins
  • 1 Granny Smith apple, chopped

Mix pudding mix with milk until smooth.  Stir all ingredients with the pudding and serve immediately with cookies.  (Makes 4 servings)