Campfire and Scout Recipes for Outdoor Cooking
Camp Conestoga director Amanda Edwards notes outdoor cooking fits all ages with skill improving over time. Tips cover stick, skillet, Dutch oven and tin can methods plus foil packs and pie irons for meals and desserts at Scout camps.
MENTIONED IN THIS ARTICLE
Camp Conestoga
Amanda Edwards
Davenport
Boy Scouts
Ben Fiedler
Cedar Rapids
Tague
Chris Susevich
Howard H. Cherry Scout Reservation
Girl Scouts of the Mississippi Valley
Girl Scout
Cedar Rapids Service Center
Summer turkey chili gives cool night option
A light full flavored chili uses ground turkey breast for quick tender results. Substitute ground chicken if needed and serve with cilantro rice. The recipe lists onions, green chilies, black beans, cumin, chili powder, salt, pepper, olive oil, and chicken broth with steps to sauté, brown, then simmer.
MENTIONED IN THIS ARTICLE
Stephanie Witt
Sedgwick
Washington Post
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