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Our Favorite Recipes
From "A Taste of the Outdoors" Cookbook
Published by Girl Scout Troop 83 - Pittsburgh, Pennsylvania
FAMILY PICNIC MENU -- GRILLED PIZZA & BROCCOLI SALAD
Grilled Pizza
2 c. buttermilk baking mix
1/2 tsp. salt
1/2 c. cold water
14 oz. pizza sauce
1 (3 1/2-oz.) pkg. sliced pepperoni
2 (4-oz.) pkgs. shredded mozzarella cheese
Oregano leaves
flour
Stir baking mix, salt and water to a soft dough. Gently smooth dough into a ball on floured surface. Knead 5 times. Divide dough into 4 equal parts. Roll or pat each part into an 8-inch circle. Place circles on grill 5 inches from medium coals. Cook for 8 minutes until set. Turn and spread with pizza sauce, top with pepperoni and cheese and sprinkle with oregano. Cook 12-15 minutes longer until edges are brown.
Broccoli Salad
2 bunches fresh broccoli
1 lb. bacon, cooked crisp and crumbled
2 c. shredded cheddar cheese
1 med. red onion, sliced thin
1 c. Miracle Whip
2 T. cider vinegar
1/2 c. sugar
Cut broccoli into bite-sized pieces. Drop into a large pot filled with boiling water. Cook for one minute, just to turn broccoli a bright green. Drain boiling water and run cold water over broccoli until cool. Drain thoroughly. In a bowl, toss broccoli, bacon, cheese and onion together. In another bowl, mix Miracle Whip, vinegar and sugar. Combine with broccoli mixture and chill.
NEIGHBORHOOD BARBECUE MENU -- STEAK ROLLS WITH TERIYAKI MARINADE, GRILLED CORN SALAD & BBQ BANANAS
Steak Rolls with Teriyaki Marinade
3/4 c. canned pineapple juice
2 T. soy sauce
2 T. lemon juice
2 cloves garlic, finely minced
1 sm. bay leaf
1/8 tsp. ground cloves
4 thin breakfast steaks
3/4 c. finely chopped apple
3/4 c. finely chopped onion
3/4 c. finely chopped green pepper
1 T. melted butter or margarine
Combine pineapple juice, soy sauce, lemon juice, garlic, bay leaf and clove. Marinade steaks 3-4 hours in this mixture. Combine apple, onion, green pepper and butter. Toss to mix well. Remove steaks from marinade and lay flat. Spread equal amounts of apple-onion mixture over each steak and roll up like a jelly roll. Insert wooden picks at about 1-inch intervals. Cut steak between picks about 1 to 1 1/2 inches thick on the diagonal. Place on grill over medium heat, turning until all sides of steak roll are brown, about 20 minutes.
Grilled Corn Salad
1 1/2 tsp. olive oil
4 ears corn
2 T. lime juice
1 1/2 tsp. olive oil
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1 c. diced tomato
1 c. diced cucumber, seeded and peeled
Brush 1 1/2 tsp. olive oil over corn. Place corn on grill and cook 20 minutes or until corn is lightly browned, turning every five minutes. Let cool. Cut kernels from cobs to measure 2 cups. Combine lime juice, olive oil, sugar, salt, pepper and garlic powder in a medium bowl. Add corn, tomato and cucumber. Toss. Serves 4. If using leftover (precooked) corn on the cob, grill only 5-7 minutes.
BBQ Bananas
6 bananas
juice from 1 lemon
6 tsp. brown sugar
margarine
6 T. currant jelly
6 T coconut
Peel bananas, place on individual sheets of aluminum foil and brush with lemon juice. Sprinkle each banana with 1 tablespoon brown sugar. Dot with margarine. Wrap in foil and place on hot coals for 7 to 9 minutes, turning often or on the grill for 14-17 minutes. To serve, remove from foil, spread 1 tablespoon of jelly on each banana and sprinkle each with 1 tablespoon of coconut.
WEEKEND CAMPING TRIP MENU -- TURKEY AND STUFFING ROLL & APPLE-STUFFED ACORN SQUASH
Turkey and Stuffing Roll
1 thick slice turkey breast (from deli) - per person
1 serving instant stuffing mix
Margarine and water, according to stuffing pkg. instructions
Place turkey breast on a piece of heavy-duty aluminum foil. Top with one serving of premade stuffing mix. Spread stuffing to cover meat. Roll meat and stuffing, like a jelly roll. Wrap in foil and place on hot coals for 10-15 minutes. Turn frequently.
Apple-Stuffed Acorn Squash
1 med. size acorn squash
Butter or margarine
1 c. chopped apples
cinnamon
2 T. brown sugar
salt
Cut on medium-sized acorn squash in half lengthwise; scoop out seeds. Put 1 cup chopped apple and 2 tablespoons brown sugar in a bowl; toss to mix. Fill centers of both squash halves with apple mixture. Dot with butter or margarine and sprinkle with cinnamon and a little salt. Wrap squash in heavy aluminum foil. Place foil-wrapped squash, cut side up, directly on the coals. Barbecue squash, leaving cut side up, 40-50 minutes or until fork-tender.
CABIN RETREAT MENU -- FESTIVE EGG SQUARES & FROZEN FRUIT SALAD
Festive Egg Squares
1 lb. bulk pork sausage
1/2 c. sliced green onions
2 med. tomatoes, chopped
2 c. shredded mozzarella cheese
12 eggs, slightly beaten
1 c. milk
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. chopped oregano
1 1/4 c. buttermilk baking mix
Brown sausage in a skillet and drain fat. Layer sausage, onions, tomatoes and cheese in a greased 9 x 13-inch baking dish. Combine eggs, milk, salt, pepper, oregano and baking mix in a small bowl. Mix well. Pour over layers in dish. Bake for 30 minutes at 350 degrees, until set.
Frozen Fruit Salad
1 (17-oz.) can apricots, drained and diced (reserve liquid)
1 (17-oz.) can crushed pineapple, drained (reserve liquid)
1 c. liquid from canned fruit (above)
1/2 c. sugar
3 (10-oz.) pkg. frozen strawberries
1 (6-oz.) can frozen orange juice
2 T. lemon juice
3 bananas, diced
About 30 foil baking liners
Drain apricots and pineapple, reserving liquid to make 1 cup. Heat liquid and sugar until sugar dissolves. Add strawberries, orange juice and lemon juice; stir until strawberries are thawed. Add apricots, pineapple and bananas. Spoon into lined muffin cups and freeze until solid. Store in plastic freezer bags. Makes about 30 servings.
POT-LUCK MENU -- VEGETARIAN STEW & SAVORY SKILLET BREAD
Vegetarian Stew
1/2 c. red lentils
1/2 c. brown rice
3 c. cold water
5 carrots, sliced
4 potatoes, sliced
1 onion, diced
1 tsp. salt
1/4 tsp. pepper
1 can navy beans, drained
1 pkg. dried onion soup mix
Combine lentils, rice and water in a pot. Bring to boil and simmer approximately 40 minutes, until the lentils and rice are soft. Add more water if needed. Slice and add carrots, potatoes, onion, salt and pepper. Simmer another 20-30 minutes until the vegetables are tender. Add beans and soup mix about 15 minutes before serving.
Savory Skillet Bread
1/4 c. chopped sun-dried tomatoes
3 T. chopped onion
2 T. Parmesan cheese
2 T. fresh basil, chopped
1/4 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
1/2 pkg. frozen pizza dough, thawed
2 T. olive oil
Sprinkle tomatoes, onions, cheese, basil, garlic powder and red pepper onto thawed pizza dough and knead until well blended. Shpae into a ball and flatten to size of skillet. Heat olive oil in 8-or 9-inch cast-iron skillet over medium heat. Add bread dough and cook slowly until brown on both sides. Cut into wedges and serve.
CAREFREE VACATION MENU -- HAM 'N CHEESE SANDWICH BAKE & QUICK BEAN SOUP
Ham 'n Cheese Sandwich Bake
3 hard-boiled eggs, chopped
4 stalks celery, diced finely
1/2 c. grated onion
1/2 c. grated Velveeta cheese
1 lb. chipped ham
2 T. sugar
2 tsp. vinegar
3/4 c. Italian salad dressing
1 doz. sandwich buns
Mix all ingredients together. Spread on buns. Wrap each sandwich in foil and place on grill or hot coals. Turn frequently until toasted. Makes 12 sandwiches.
Quick Bean Soup
1-lb. can baked beans
8-oz. can tomato soup
1 pkg. dried onion soup mix
3 c. water
Combine all ingredients into a medium-large pot. Bring to boil. Cover and simmer for 20 minutes. Makes four servings.
For more information about our picnic, cookout, camp & cabin recipe cookbook, "A TASTE OF THE OUTDOORS", click the cookbook cover below, or e-mail us at: gstroop83@hotmail.com. A Taste of the Outdoors is available for delivery. All proceeds benefit Troop 83's June 2001 trip to Our Chalet in Switzerland.
