Eggs in a Bag

By Kevin King, Boy Scout Troop 51, Napa

1 zip-lock freezer bag, quart size

2-3 eggs

2 oz. shredded cheese

1 strip bacon

kosher salt and black pepper to taste

Bring 1 gallon of water to a boil. In a separate pan cook the bacon over medium heat. Remove from pan and cut into small pieces. (This can be done in advance of the camping trip.)

Take the bag, and crack 2-3 eggs into it, add in bacon pieces, shredded cheese, salt and pepper. Seal bag, removing any extra air.

Place bag in boiling water, being sure not to let the bag touch the side of the pot or it might melt.

Cook 4-7 minutes, or until eggs are solid.

Check by removing the bag from the water and turning it upside down to see if the eggs are still runny.

Once eggs are fully cooked, open the bag, and eat out of the bag. The bag will be hot, which will also warm your hands while you eat. If you use drinkable water for boling, and you keep the outside of ­your bags clean, you can then take the hot water, and use it for your morning cup of coffee or hot chocolate.  Makes 1 serving.

Kevin King, assistant scout master for Boy Scout troop 51, provided the recipes he developed for the troop’s camping trip.

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Peanut Butter and Jelly Wraps

1 jar peanut butter

1 bottle of squeezable jelly

6-8 flour tortillas

Before the trip: Put the peanut butter into a small zip-lock bag to save on space and weight. Also you won’t need a knife to spread it either. Makes 6-8 wraps

On the trail: Squeeze desired amount of peanut butter and jelly onto flour tortilla.

Fold like a burrito and enjoy.

(We used tortillas instead of bread because tortillas are flat, and won’t get smashed in your backpack) Makes 3-4 servings.

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Chicken Alfredo over Penne

3 lbs. mini penne pasta

6 packages of fully cooked chicken breast (the ones next to the canned tuna fish at the grocery store)

5 packages of Alfredo sauce mix

1/4 cup kosher salt

3 gallons water

Kosher salt and black pepper to taste

In a large pot bring water to a boil, then add in about 1/4 cup of kosher salt.

Add pasta, and cook al dente, 7-9 minutes

While pasta is cooking, open chicken packages, remove the chicken breast from packages and slice into strips. Reserve for later.

Take the juice from the packages, and put into a small sauce pot. Reserve for later.

When pasta is cooked strain pasta, and place back in the pot, cover. Reserve.

Take the sauce pot with the chicken juice, place over medium heat. Add in the Alfredo sauce mix, adding water as needed to make sauce. When all of the mix is dissolved, pour over pasta, adding salt and pepper to taste.

Add the cut chicken to the pasta, stir in and mix well.

Makes 6 servings (for hungry boys).

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Chocolate “Fondue”           

1 box graham crackers

6 bars Hershey’s dark chocolate

Over medium-low heat melt the chocolate in a small pot. Dip graham crackers in and enjoy! Makes 6-8 servings

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Cracker Stackers

“FamilyFun Cooking with Kids” by the editors of FamilyFun magazine

2 slices cheese

2 slices deli-sliced turkey or ham

1/4 cup hummus

Whole-grain crackers

Assorted precut vegetables, such as green beans, pea pods, celery sticks and cherry tomatoes

Use small cookie cutters to cut interesting shapes out of the cheese and deli slices. Place each in small containers or bags. Place the hummus in a small container with a tight-fitting lid. Bag the crackers and vegetables separately.

Encourage your children to use the ingredients to assemble their own stacks of crackers, meat and cheese. They can spread the hummus on the crackers with the cheese and meat, or use it as a dip for the vegetables. Serves 1.

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Sandwich Spirals

“FamilyFun Cooking with Kids” by the editors of FamilyFun magazine

1/2 cup low-fat cream cheese at room temperature

Chopped fresh herbs (such as several chives, a sprig of dill or 3 to 4 basil leaves) or 1 Tbsp. vinaigrette salad dressing

2 large whole-grain flour tortillas

1 cup loosely packed baby spinach leaves

1 tomato, thinly sliced or 2 Tbsp. dried cranberries

In a small bowl, combine the cream cheese and the chopped fresh herbs or salad dressing. Mix well.

Spread half of the cream cheese mixture evenly over each tortilla, making sure to spread it all the way to the edge. Scatter half of the spinach leaves over each tortilla, then top that with half of the tomato slices or dried cranberries.

Starting on one side, carefully roll each tortilla, using the cream cheese along the edge to seal it into a tight wrap. Use a serrated knife to carefully cut each wrap into five or six pieces. Provides 2 servings.