1. food and drink
2. desserts and baking

CAMP
CATERING
Josephine Wigglesworth
Produced by
West Coventry Woodcraft Folk
c W.C.W.F. 1990
-1-
Introduction
This book has resulted from the experiences of our District when camping with newer
Districts who have little or no experience of large camps.
For years we have had a Recipe Book and a growing pile of menus, from
Camps and Hostel weekends, for our Caterers to refer to. However we have found
that for knowledge of the layout of a camp kitchen newer leaders have to rely on the
more experienced leaders. Written information on how to organise a camp kitchen
and dispose of slops and rubbish etc is very scanty.
I hope this book will fill this gap. I think most Districts will find it useful even
if they only use the recipe section.
I would like to thank the other leaders of West Coventry Woodcraft Folk for
their help and encouragement to me when putting this book together. Also all the other
leaders in the Woodcraft Folk who have made comments and given advice on the
contents.
January 2005
I have just reread and corrected this book to go on the national website. I
believe that most of what I wrote still holds true, though everything has moved
on since I wrote it nearly twenty years ago.
I have now been a vegetarian for most of that time. For those who are not there
are many more interesting recipe books around now, also ingredients. Today I
would I hardly ever use TVP, I don't like it! Though I have used frozen TVP
mince which is not bad. Also try Quorn(expensive), or lentils, or experiment
with beans.
Don't forget vegetarian sausages, they come frozen or chilled. Even TVP ones
are mostly O.K.!
I was very pleased to see this on the National Website and I hope that means
it 's still wanted.
N.B. The diagrams and all the illustrations are available if anyone wants them.
Josephine Wright
Camp Catering
Most Districts use large gas stoves and/or fires and a system of communal cooking for
large camps. Dividing the campers into clans and organising a rota system means that
everyone helps with the jobs to be done.
However some Districts feel that the above method means that most of the
children will only be able do the lesser tasks around the kitchen. Therefore they cook
on a smaller scale giving each clan its own stove and cooking pans. This system
works well for small camps but is not very practical for camps involving large
numbers of people.
This book describes how to organise a camp kitchen on a communal basis.
However all camps will need certain communal facilities e.g. rubbish disposal and
possibly hot water. All camps will need a Camp Caterer (K.P.) to draw up menus and
order food.
CONTENTS
Page
Part 1
The Camp Kitchen .
Kitchen Layout . .
Cooking Equipment .
Food Storage . . .
Washing Up . . .
Hygiene and Safety .
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18
Part 2
Clans and Rotas . . .
The Camp Caterer . .
Meal Planning . . .
Example of Drinks Sheet
Sample Menu for 1 Week
Examples of Daily Menus
Part 3
Camp Recipes:
Contents . .
.
.
PART 1
THE CAMP KITCHEN
The kitchen needs to be a fairly large area roped off to prevent campers wandering through.
You will need :Tents for storage of food and equipment.
A cooking area
A water supply
Pits for rubbish disposal
Tables to serve from
A washing up area
TENTS
Numbers of storage tents etc will depend on the size of the camp and whether you use wood
or gas (or both!) to cook on.
You will need a food preparation tent which could double for storage for a small camp. Old
frame tents (inners removed) are very useful for a variety of purposes around camp. You will need
at least one table, for food preparation, in the tent.
You may need a second tent to house cooking equipment e.g. gas rings etc. Some Districts
use a small marquee to cook, prepare and store in.
WOOD AND GAS
Many Districts cook on gas. Large double burners can be bought which run on propane gas
and take two dixies each. Smaller gas rings may be useful also.
Where there is plenty of wood available this can be used for cooking fires. A large fire grid
6ft long by 1ft 7in wide is useful. Sides made from scrap sheet metal will keep the heat in. The fire
grid can be used to heat an oven, as well as dixies and cooking pots, and is useful when extra
cooking space is needed.
WATER
You need to make sure you are near the water supply. A hosepipe is useful to bring it into the
kitchen. You will also need tap connectors and/or tools to connect into the supply. If there is no tap
near arrangements will have to be made as to how to get water to the site.
Hot water will be needed and is best provided by using water boilers. A tank or an old wash
boiler over a fire or a gas ring is ideal. It's best to ladle water as taps deteriorate and drip due to the
heat of the fire.
N.B. If you feel the water in the boilers is not fit for making drinks you will need to consider this
when working out how many pans will be in use for each meal.
WASTE DISPOSAL
You will need a wet pit for waste water and another pit for solid rubbish.
Wet Pit(soakage pit)
This is for all waste water from the kitchen including washing up water.
A pit 4ft by 4ft by 5ft deep is advisable for a long camp. A smaller pit would be enough for a
weekend. Dig a small ledge at one side to take a large plastic colander. Cover the pit with twigs
leaves and grass. put grass and/or leaves into the colander. Water is poured into the pit through the
colander trapping grease and food (and cutlery !). The leaves etc should be burnt regularly to
prevent them getting too messy.
Make sure the location of the pit is well marked and roped off to prevent anyone falling
down!
Dry Pit
This is for all biodegradable rubbish. You may also wish to bury plastic, tins, etc and these
should be burned first and the tins flattened. You should find out from the farmer if he will allow
the burying of rubbish other than slops.
Dig a pit 4ft by 4ft by 4ft. To one side dig a ledge 4ft by 4ft by 1ft deep to burn rubbish on.
(A smaller pit may be sufficient depending on the size and length of the camp etc).
An incinerator makes burning much easier. Pour paraffin over the contents before burning,
stand well back!
Any wet rubbish thrown into the pit without burning should be doused with paraffin and
burned at least once a day to kill flies eggs, bacteria, etc. - especially important in hot weather.
Glass should not be buried and you may not be able to bury tins or other rubbish. These
should be bagged up and disposed of either via the farmers refuse collection or to the local tip.
DIAGRAM OF PITS
Wet Pit
Dry Pit
KITCHEN LAYOUT
The diagram below shows a layout for a District using both gas and wood.
The area is backed by a hedge or fence and roped off to prevent people wandering though
when not on kitchen duty. A gap in the rope at the front of the kitchen allows for safe entry and exit.
Water has been brought to the area by hosepipe. It makes the work much easier if the
hosepipe is long enough to reach the water boilers for refilling.
The pits are out of the way at the back of the area.
The fire (or other cooking facilities) are near the centre of the area and sited so that smoke
doesn't blow into the food tent, taking account of the prevailing wind.
There is a wood pile just inside the kitchen area. The wood chopping area is outside the
kitchen so that chopping can be done safely away from the kitchen area. Water boilers are near the
fire area and wood pile.
The serving tables are at the front of the kitchen and should be near the camp's dining area.
Leave enough space in your layout for a washing up area for kitchen equipment. In most
Districts the campers wash their own plates etc and that washing up area will be outside the kitchen.
Your kitchen layout will vary according to the equipment you use. However you should take
note of the general comments on siting pits tents water etc.
water
food
storage
hedge
wet
pit
pit
dry
wood
pile
hot water
boilers
preparation
tent
fire
chopping
area
cooking
tent
washing up
area
serving tables
prevailing wind
COOKING EQUIPMENT
You will need large cooking pans frying pans etc.
Heavy duty thick aluminium pans can be bought from catering equipment firms. Aluminium
dixies and other catering size pots and pans can be bought from Scout shops.
Steel pressure dixies (they have an inner lid and a sprung outer lid) are very useful though
difficult to obtain. They may be available through Ex-Army stockists and are worth looking for.
N.B. Dixies are large oval or rectangular cooking pots made for use on outdoor ranges and with a
capacity of 4-5 gallons.
Double boilers are invaluable for cooking large quantities of porridge custard etc. Small sized
ones are useful for sauces. They are expensive and the same result can be obtained by putting one
pan inside another one and filling the outer pan with water.
Large rectangular tins for pies and puddings and loaf tins for vegetarian roasts etc will be
necessary.
Other essential equipment :Chopping boards (hardwood if possible).
Sharp vegetable knives + Carving knives & a sharpener.
Cheese graters - stainless steel. Don't buy flat ones, they are more
difficult to use.
Potato Peelers.
Tin openers.
Vegetable brushes for use when peeling is unnecessary.
Wide shallow trays for serving food.
Large bowls for serving and mixing - Preferably Stainless steel.
Large serving spoons, ladles, fish slices - Stainless steel catering sizes.
Wooden spoons including very long handled ones.
Table, dessert, and tea spoons for measuring etc.
Knives and forks for spreading etc.
Potato Mashers.
Large colander.
Large sieve.
Plastic measuring jugs - one 2 Pint jug and a larger one are useful.
Water containers - several 5 Gal with screw lids including one or two with taps.
Insulated urn for tea or coffee.
Muslin or loose woven cloth bag on a long string to hold tea or tea bags.
Racks for storing food and for draining washing up.
Plastic bowls for cleaning vegetables.
Polythene bags for sandwiches storage etc.
Aluminium foil.
Oven gloves.
Non Cooking essential equipment:Fire extinguisher, fire blanket, and fire-proof gloves
(e.g. leather foundry gloves).
Cleaning materials - washing up liquid, brillo pads, nylon scourers etc.
Plastic washing up bowls.
Hand washing bowls for kitchen use only.
Soap for hand washing.
Old saucepans (approx 2 pint size) for ladling hot water.
Plentiful supply of tea towels and cloths (for kitchen use only).
Washing powder and clothes pegs.
Washing up brushes.
Matches.
Other useful equipment:2nd Urn for keeping milk cool when bought in bulk.
Measuring scales - You could use a large spring balance with a
plastic sieve hung on it.
Cool boxes - either family camping size or (if obtainable) a large
aluminium insulated box.
Corkscrew.
Lemon squeezer.
Slicing machine - very useful for cooked meats etc. (best not used for
raw meat as they are difficult to clean).
Cling film.
Spare plates mugs and cutlery for those children who forget their own!
An Oven.
Some comments on the above equipment:Buy stainless steel equipment (other than cooking pans!) wherever possible.
Tinned or chromed utensils rust easily out of doors, especially during storage between camps.
Ladles - 1/2 pint ones are useful for drinks, soups etc.
- Have plenty of smaller ladles for serving most foods. It is very easy to
serve large quantities to the children at the front of the queue and have nothing left for those at the
end! This is especially true when the children are serving.
Plastic bowls - Make sure you can distinguish between those used for food and
those for personal washing or washing up. Use different colours or shapes etc. Plastic bowls can be
labelled with a spirit based marking pen. (easiest done when new as a very small amount of grease
prevents the ink from taking)
An Oven is very useful. Many Districts have obtained ovens which work on gas. For use on a wood
fire an oven can be made which will sit on the end of the fire grid.
FOOD STORAGE
All food should be kept clean, cool and covered. This is not easy at camp but is essential.
Food that dries out, wilts, discolours, or becomes damp is unpalatable. Insect pests (particularly
cattle flies) can make food uneatable. Soured, fermenting or contaminated food is dangerous.
Cool boxes are very useful. Other methods of keeping food cool are as follows :a)
A wet towel with its ends dipping in water so that the water is constantly evaporating
keeps food cool.
b)
A deep pit lined with stones and in permanent shade will keep covered food cool.
c)
A covered container placed in a running stream. Also a good place to keep a crate of
sealed milk bottles.
d)
A close-mesh wire or muslin cage hung in a very shady tree, well away from the trunk
which is often the home of small insects.
Vegetables need ventilation and shade.
Dry Goods are easiest to store and are safest in air-tight tins or containers. (Make sure opened
packets of biscuits are in a sealed container!) Field mice are a danger so never leave food
unprotected on the ground.
Perishables should be consumed as soon as possible after delivery. Store in a cool box if possible.
Meat should not be stored wrapped in plastic as this encourages the growth of harmful germs.
However if the meat arrives frozen the plastic is all right so long as it is kept cold either in the cool
box or wrapped in plenty of newspaper in the shade.
Left over Food should be cooled as quickly as possible before storing. Eat as soon as possible.
Preferably add to a new dish and re-cook thoroughly.
Organise the store tent so that food is accessible and easy to find; so that clans can find things
without reference to the Camp Caterer.
WASHING UP
All campers will need crockery, cutlery and a tea towel. Some Districts prefer to provide
these on a communal basis. This is to ensure that all children have access to them (some lose theirs
and will then go without food and drink, rather than be embarrassed about admitting the loss). Other
Districts ask everyone to provide their own eating things, preferably in a drawstring bag to keep
them together.
Whichever method you choose the campers should wash up the plates and cutlery they use
outside, but close to, the kitchen area. They need to be supplied with bowls of water etc. and also a
slops bowl/bucket for unwanted food.
A good system used by many districts is to have a first bowl of warm soapy water to rinse off
loose food; a second bowl of hot soapy water to wash in and finally a bowl of very hot water to rinse
in. Brushes need to be supplied for the first two bowls only. The number of bowls put out will vary
with the number people on camp. They are best put out in rows which can be easily supervised and
everyone knows which is which.
For the kitchen washing up there should be plenty of hot water available and all the utensils
should be rinsed. Use clean racks or trays to drain utensils on. The grass in a field that is usually
used for sheep or cows is not clean! After drying store utensils in containers or on racks wherever
possible; or on clean groundsheets. Use tea towels and cloths for one washing up session only.
HYGIENE AND SAFETY
Make sure everyone washes their hands before starting work in the kitchen.(Keep separate
bowls and soap for kitchen use). Never provide a towel for collective use - many hands spread
infection.
Cover clean cuts with plasters and tie back long hair.
If anyone has a cold, cough, sore throat, stomach trouble or is otherwise unwell they should
be kept out of the kitchen.
Wash all fruit and vegetables before serving or cooking.
Wipe all tins before opening and wash tin openers after every use
Smoking should not be permitted in the kitchen area.The following is a list of hygiene rules
issued at our 1988 International Camp by the South Staffs District Council Environmental Health
Department.
1.
2.
3
4.
5.
6.
7.
Always wash your hands, using hot water soap and a nailbrush.
a) before handling food.
b) after visiting the W.C.
c) after handling raw foods including meat and poultry.
Keep all equipment and surfaces that may come into contact with food in a clean condition,
using hot water, detergent/sterilizer and clean cloths.
Surfaces and equipment used for raw foods, meat and poultry should be washed and sterilized
before being used for anything else.
Keep high risk foods i.e. meat, poultry, fish, and dairy products under refrigeration until
immediately before use.
Food should be consumed immediately after preparation and cooking.
Do not leave food for any time under warm conditions.
Any symptoms of illness such as diarrhoea or vomiting should be notified to this department.
Anyone with these symptoms should not work in the kitchen.
As far as possible it would be wise to follow these rules.Safety
The kitchen can be a dangerous place (hot water, fires etc) therefore make sure everyone
wears shoes in the kitchen. It is also better if everyone wears long trousers in case of splashes etc
Make sure there are a fire extinguisher, a fire blanket, and fireproof gloves, handy.
Have plasters, dressings etc for accidents in the kitchen easily available.
Keep the kitchen area tidy - nothing to trip over.
Do not allow running, playing or arguing in the kitchen.
_____________________________________
PART 2
CLANS AND ROTAS
Certain specific jobs in the kitchen will need to be allocated to responsible adults. For
example you will need Fire Keepers if you use wood and a Garbage Keeper to dispose of and burn
rubbish.
You will need a Caterer to work out menus and order food.
The rest of the work in the kitchen is best done collectively by the whole camp. This can be
done by dividing the camp into clans, each with at least one adult and an even spread of children of
various ages. You may decide to leave some adults out of the clans, eg the Fire Keeper, as their
other duties don't leave time for kitchen duties. The Camp Coordinator Camp Chief) and/or Camp
Committee should draw up lists of clans and work out rotas before camp, trying not to make the
clans too large otherwise some children will have very little to do and become bored and difficult to
handle! On the other hand make sure there are enough older, more responsible children in each
clan.
At a long camp it works best for each clan to be on duty for one whole day at a time. The
period which seems to work best is from before lunch until after breakfast the following day. This
means that on days when groups will be off site there will be enough people available to prepare
packed lunches whilst breakfast is being cleared away. At weekend camps it may be best for each
clan to do one meal.
The clan leaders should report to the Camp Caterer before the start of their duty to discuss
menus etc. After that the clan is in charge. It is best for the Caterer to leave the kitchen and to be
available only in an emergency.It is a good idea to have a set of rules for the kitchen. The following
is an example of rules that could be displayed in the kitchen area during a camp:1.
2.
3.
4.
5.
6.
7.
8.
9.
Always wear shoes in the kitchen area.
Wash hands with soap and warm water before starting work.
Keep away from fires unless given permission by Fire Keeper or clan leader.
Go though Menu with Camp Caterer and check supplies.
When washing up use white trays to drain pots. Do not put clean utensils on the ground.
Boil tea towels, dishcloths, brushes at least once a day. Hang out tea towels and cloths to dry.
Wash out washing up bowls after use. Clean table tops.
Help fill boilers with water if necessary and ensure that all water containers are filled before
finishing duties.
Leave kitchen area and tents tidy.
Other duties and points for the clan leaders to take into consideration:Cover all food until serving begins.
Allocate servers to each dish (Make sure they know how much to give each
person and make sure they stick to it!)
Put out warm water and soap to everyone to wash their hands before meals.
Serve the clan after the rest of the camp.
Store left over food with care.
Check the gas is turned off before leaving the kitchen.
One of the disadvantages of mass catering is that the younger children are very rarely able to
take part in the actual cooking of the food. They often can't reach let alone handle heavy equipment.
Therefore jobs in the kitchen need to be allocated carefully so that all the children feel they are
contributing.
THE CAMP CATERER
The Camp Caterers job is to plan menus, work out recipes and quantities and order the food
for the camp. The work can be done by one, two or several people.
You will need to decide in advance of the camp where the food is to be bought. For a long
camp local shops (preferably the Co-op) will need to be contacted. If possible get them to deliver
daily to the site. Otherwise you will need transport on site for shopping trips.
Menus will need to be drawn up well in advance of the camp and lists of food required made.
Many dry goods can be ordered in bulk for several days use. Perishable goods will need to be
delivered daily. Send orders to the shops in good time to make sure they can deliver the goods you
require.You may have problems getting certain foods, particularly vegetarian products. Consider
buying them in advance if there is no whole/health food shop near the camp.
Make sure you specify sizes of tins and packets and brand names where important. Try to get
catering sizes wherever possible. Unfortunately many shops do not stock catering sizes and you
may need to give alternative sizes and numbers of tins and packets etc.
About a week before the camp confirm delivery dates and availability of goods required with
the shops. Don't forget to keep copies of all your correspondence and orders!
For weekend camps you will probably take all the food out from your home area. Do be sure
to check your order carefully before you leave the shop. It's not easy to make up shortfalls later and
the shopkeeper doesn't always tell you!
Take one or two extras in case of disasters at camp! E.G. lentils, pasta, soup etc.
Supplies other than food (such as elsan, toilet rolls, matches, disinfectant etc etc) may need to
go onto your orders. Don't forget to ask if any one else is ordering them. Also don't forget cleaning
and washing up materials etc. for the kitchen.
On arrival at camp get the kitchen tent and food store erected immediately. Check the first
order and note any omissions etc. Put the food away, rope off the kitchen area and organise a group
of volunteers to start on the first meal.
During camp the caterer's job is to give details of menus etc to each clan as they come on
duty; to check daily deliveries; to check the food stores and to generally make sure the work in the
kitchen runs smoothly. The cooking and other work in the kitchen is done by the clan on duty,
leaving the caterer free to take part in other camp activities.
MEAL PLANNING
Camp meals usually consist of Breakfast, Lunch, Evening Meal and Supper (usually cocoa
and biscuits).
Make sure the meals are as varied as possible and only repeat obvious favourites. Try to
make the meals as interesting and colourful as possible.
Dietary Restrictions
Make sure you know of any special diets before you plan the menus.
Take the following points into consideration:Vegetarians - They do not eat meat fish or poultry. See the section on vegetarians
in the recipe section.
Vegans - They are vegetarians who do not eat dairy products.
Religious reasons may make some campers avoid certain foods.
Allergies - Some children are allergic to certain foods and others may be allergic
to certain additives in foods.Nutrition
It is useful to have some knowledge of nutrition which can be obtained by reading simple
books on the subject. As long as you include plenty of salads, vegetables and fresh fruit in the diet
as well as a variety of other foods the nutrients required by the body should be adequately covered.
Water is a very important part of the diet. Make sure there are plenty of drinks available,
especially in very hot weather when it is possible to become dehydrated.
The Camp Programme
This will effect the meal planning. There will be special days and activities which will need
special catering, for example:Prep camp supplies.
Day Trips.
Hikes.
Long periods off site eg a hike and overnight bivvy.
Badgework activities which involve food eg Elfin fire lighting test.
Birthdays - you may wish to do something special
Delegation Day - If you have a foreign delegation camping with you they may
wish to provide a meal and they may need help in obtaining
particular foods.
Special leaders evening meal/supper.
WORKING OUT RECIPES AND QUANTITIES
The recipe section which follows has information on quantities of various foods.
Keep in mind the number and size of the pans and dixies that will be needed for each meal.
Also watch the work load and time required to produce each dish. An easy pudding should follow a
complicated first course, and avoid having two complicated first courses when you are offering an
alternative.
On days out when sandwiches have to be made it is much easier if breakfast is a simple meal
with not much washing up.
Make sure you there is plenty of provision for drinks other than at meal times. Leaders will
drink tea and coffee between meals and the children will need extra drinks throughout the day,
especially in hot weather.
Once decided the menus need to be written out in a way that can be easily followed by the
clan preparing the meals. There follow a list of drinks recipes and an example of a weeks menu
both of which could be kept in the kitchen throughout the camp. Also examples of daily menu
pages which could be given to the clans. The recipes for each day also need to be written out and
given to the clan.
Although not shown on all the menus drinks are served with every meal.DRINKS
RECIPES
TEA
Use approx 1 Tea Bag to 1 Pint of water.
1/2 Urn = 20 pints. Use bag on string for tea bags
Tea pot = 8 pints
ORANGE DRINK
Dilute 1 Part Orange to 6 Parts Water.
COCOA
5 Tablespoons Cocoa, 15 Tablespoons Sugar,
7 Pints Milk, 7 Pints Water
Mix Cocoa and Sugar to a paste with a little milk.
N.B. There should be enough orange squash for mid afternoon Saturday and mid morning Sunday.
Sample Menu for One Week
BREAKFAST
SAT
own
packed
lunch
Grapefruit
SUN
Cereals
Bread & Spreads
Fruit Salad
MON
TUES
WED
Cereals
Bread & Spreads
Fruit Juice
Cereals
Eggy Bread &
Tomatoes
Bread & Spreads
Grapefruit
Cereals
Bread & Spreads
THURS
Fruit Salad
Cereals
Bread & Spreads
FRI
SAT
LUNCH
Cereals
Sausages or Sosmix
Tomatoes
Bread & Spreads
Apple or Orange
Fruit Juice
Cereals
Bread & Spreads
TEA
Bolognaise sauce
Spaghetti or Potatoes;
Peas; Grated cheese
Fruit Salad+Evap
Hard-boiled eggs, Cheese
Chicken Hot Pot
Rice salad ,Green Salad
or Bean Stew
Green Salad, Cucumber
Potatoes
Bread
Carrots &Cauliflower
Fruit Cake
Banana Custard
DAY TRIP
Sandwiches
Nuts & Raisins
Oranges
Fish or Cheese Pasty
& Chips
Vegetable Soup
Rolls
Choc Biscuits
Fruit
Sweet & Sour Pork
or Nut Roast
Rice or Potatoes
Sweetcorn
Yoghurt
Vegetable Curry
Rice or Potatoes
DAY HIKE
Filled Batches
Biscuits
Oranges
Chopped Pork & Ham
or Lentil Roast
Green Salad
Tomatoes
Fruit Cake
OFF SITE
Filled Batches
Crisps
Sandwiches
Choc Biscuits
Fruit
Apples
Fruit Flans
Fish Cakes or
Cheese & onion rissoles
Baked Beans
Bread
Apple Crumble &Custard
Bean & Vegetable
Crumble
Cabbage
Potatoes
Fruit Salad+Evap
HOME!
1st Example of a Daily Menu
SUNDAY MAY 29th
BREAKFAST
(for 70)
Fruit
Muesli or Weetabix
Bread
Jam , Marmalade,
Peanut Butter etc.
Tea, Coffee, Milk
* see recipes
1/2 Apple
or1/2 Orange
(Extra available
21/2 Kg Muesli
3 Boxes Weetabix
6 Loaves of Bread
Put out all spreads
LUNCH
Bean Salad *
Cheese & Egg
Apple & Nut Salad *
Green Salad or Lettuce *
Tomatoes
Bread & Marge
Fruit Cake
Orange Drink
21/2 doz Eggs , Cut in half.
3 lb Grated Cheese
30 Tomatoes cut in half
5 Loaves of Bread
Cut 70 slices - 8 from each cake
3 litres diluted
TEA
Beefburgers
Lentil Rissoles *
Gravy *
Green Beans
Carrots
Potatoes
Fruit Salad *
Evaporated Milk
Tea & Coffee
100 Beefburgers
Approx 30 Rissoles
8 lb Frozen Beans
6 lb Carrots
30 lb Potatoes
5 Tins Milk
SUPPER
Cocoa *
Biscuits
4 pkts TeaTime Assorted
2nd Example of a Daily Menu
MONDAY MAY 30th
(for 70)
* see recipes
Muesli or Cornflakes
21/2 Kg Muesli
3 Boxes Cornflakes
Fry 35 Slices of Bread cut in half.
3 Loaves of Bread
BREAKFAST
Baked Beans & Fried Bread
Bread
Jam , Marmalade, etc
Tea, Coffee, Milk
LUNCH
Sandwiches:Egg Mayonnaise
Cheese Salad
Peanut Butter
Bread & Marge
Nuts & Raisins
Orange Drink
TEA
2 doz Eggs , Hard-boil and mix
with Salad Cream
2 lb Grated Cheese
1 Lettuce
20 Tomatoes sliced
2 Cucumber
10 Loaves of Bread
4 lb Nuts & Raisins, Put
in plastic bags.
4 litres diluted
N.B. Make Nut Roast for Tuesday
Bolognaise Sauce *
Spaghetti
or
Potatoes
7 lb Spaghetti
Fruit Crumble
Use tinned Rhubarb,
Plums and Cooking Apples
12 pints of Custard
Custard
15 lb Potatoes
SUPPER
Cocoa
Biscuits
4 pkts TeaTime Assorted
3rd Example of a Daily Menu
Sunday 31st July
(for 90)
LUNCH
Bread
Marge
Hard-boiled eggs
Grated cheese
1 Kg
4 loaves
Rice salad
Green salad
Cucumber
8 dozen (shelled)
4 lb cheddar
3 lb vege cheese
see recipe sheet
see recipe sheet
2 (sliced)
Fruit cake
12 slabs (8 slices/slab)
Chicken Hot Pot
Bean stew
Potatoes
Vegetarian Gravy
Carrots
Cauliflower
see recipe sheet
see recipe sheet
48 lb
2 lb Onions, stock
cubes, yeast extract
15 lbs
6 lbs
Banana Custard
see recipe sheet
TEA
SUPPER
Cocoa
Biscuits
Approx 40 pints
5 Teatime assorted
Monday 1st August
BREAKFAST
Cornflakes
Weetabix
Rice crispies
Scrambled eggs
Tinned tomatoes
Bread
Jam etc...
2 packs
1 box
2 packs
5 doz. eggs
3 A10 tins
6 loaves
PART 3 - CAMP RECIPES
CONTENTS
Food Quantities & Weights. . . . . .
Vegetarian Products . . . . . . . .
Breakfasts : . . . . . . . . . .
Canadian Pancakes . . . . . .
Eggy Bread . . . . . . . .
Scrambled Egg . . . . . . .
Packed Lunches . . . . . . .
Lunch and Evening Meals . . . .
Main Courses:
Meat Based :
Spaghetti Bolognaise . . .
Savoury Mince . . . . .
Meat Pie . . . . . . .
Meat Stew . . . . . .
Pot Roast . . . . . . .
Chicken Hotpot . . . . .
Sweet & Sour Pork . . . .
Vegetarian :
Vegetarian Spaghetti Bolognaise
Savoury TVP Mince. . . .
Vegetable Pie . . . . .
Stews . . . . . . . .
Lentil Roast . . . . . .
Nut Roast . . . . . . .
Lentil Rissoles . . . . .
Cheese & Onion Rissoles . .
Nut Rissoles . . . . . .
Chilli Con Carne . . . . .
Vegetable Curry . . . . .
Fish & Egg :
Tuna Rice. . . . . . .
Egg Fried Rice . . . . .
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Cheese & Egg Flan . . . .
Tomato Sauce . .
Gravies . . . .
Vegetables etc :
Rice . . . . . .
Cabbage . . . . .
Potatoes . . . . .
Salads :
Green . . . . . .
Coleslaw . . . . .
Rice . . . . . .
Apple & Nut . . . .
Bean . . . . . .
Courgettes and Sweetcorn
Carrot Mayonnaise . .
Potato . . . . . .
Puddings :
Stewed Fruit .
Fruit Crumble
Fruit Flans .
Lemon Pudding
Fruit Salad .
Banana Custard
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FOOD QUANTITIES
Weights used in Recipes etc
Metric weights are given for ready packaged goods sold by metric weight. Pounds and
Ounces are used where the goods are usually sold by imperial weight, or can be weighed at camp.
Cereals :
Cornflakes One 500gm pkt = 18 - 20 servings
Most other boxed cereal - as for Cornflakes
Muesli
2Kg = 40 servings (small)
Porridge
-
Allow 1oz rolled oats per person. I.E. 3 lb 4 oz (11/2 Kg) for 50.
To cook allow 1 measure of oats to 3 measures of water. (Boil with half the
water, then add hot water for a few minutes). Cook in double boiler.
Bread
-
Large Medium Sliced Loaf = 800gm = 23 Slices
Wholemeal bread has been used for everyone without any complaints!
Margarine -
Approx 1 500gm tub to 3-4 loaves (large medium sliced)
Biscuits
400gm Co-op Tea Time Assorted = 38 biscuits
We usually serve 2 biscuits per person with cocoa
-
Nuts & Raisins
-
Pasta
-
Macaroni, Spaghetti etc.:- Approx 16 servings to 1Kg ( Approx 8 per lb)
Cheese
-
Approx 10 servings to the pound, (approx 11/2 oz each)
A 1 inch cube weighs 1oz.
Jelly
-
Approx 4 servings to a pint.
Custard
-
6 servings to a pint
1oz (2 tablespoons) powder and 1-2 tablespoons sugar to 1 pint of milk
Gravy -
8 servings to a pint
2 level tablespoons Cornflour to 1 pint of liquid
Sugar
-
12 servings to 1 lb (500 gm)
Put into small individual plastic bags when going off camp
Approx 2 lb (1Kg bag) daily for cereals and drinks for a large camp.
TINS
A10 = 61/2 - 7 lb ;
A2 = 11/4 – 13/4lb ;
A1 = approx 14oz,397gm
Baked Beans
A10 = 30 servings
A2 (11/4lb , 567gm) = 7 servings
Tomatoes
A10 = 20 servings
A2 (13/4 lb, 793gm) = 8 servings
Fruit (with rice etc.)
A10 = 30 servings
A2 (11/4 – 13/4 lb) = 7 servings
Rice Pudding
A10 = 20 servings
= 30 servings with fruit
A2 = 5 servings
= 7 servings with fruit
Co-op Chopped Pork & Ham (101/2oz , 300gm) = 18 slices. (cut with slicer)
Sweet Corn
= 111/2oz , 326gm per tin
Tomato Puree
= tins 140gm
= tubes 200gm
- - - - - - - -
VEGETABLES
Potatoes
Approx 6 - 8oz per person
1/2 Pressure Dixie = 50 servings
( Camp of 40 children & 16 Adults need approx 25 lb
Camp of 48 children & 8 Adults need approx 20 lb )
Rice
-
10 servings to the pound (500gm) for mixed age group
- 8-9 servings to the pound for Venturers / Leaders
Frozen Vegetables
-
8 - 10 servings to the pound (500gm)
(varies as for potatoes above)
Cabbage
-
Approx 6 servings to the pound
Lettuce
-
3 - 4 Large Webbs for 55 - 60 people
Cucumber -
Sliced - Approx 1 to 20 servings
Carrots
Approx 8 servings to the pound, cooked or raw.
-
- - - - - - - -
MEAT
Braising Steak
-
1 lb to 6 portions of stew
Minced Meat
-
1 lb to 5 portions of Savoury Mince or Meat Pie
Pot Roast Lamb
-
1 lb to 4 portions
( N.B. It's a false economy to buy cheap cuts of meat, the children won't eat them as they tend to
remain tough except after very long cooking.)
Sausages
-
Breakfast
Allow 1 for Elfins, ? 2 -3 for all others.
Main Meal ? 2 for Elfins, 3 for others
N.B. quantities given are for small sausages.
Bacon
-
as for sausages (use streaky for breakfasts)
Beefburgers --
FISH FINGERS
1 - 2 for Elfins, 3 for others
-
2 - 3 for Elfins, 3 - 4 for others.
DRINKS
N.B. Most children drink tea; coffee is often wasted
Tea
-
1 Tea Bag to 1 Pint of water
(average Urn holds 5gal , i.e. 40 pints)
-
Approx 1/2 Urn is enough for a camp of 50
-
Put tea bags in a cloth bag , remove from urn when tea is strong enough. The tea in
the urn will remain hot and drinkable for over 2 hours.
Coffee
-
For large camp 2oz (56gm) instant coffee in  Urn of hot water + 2-3 pints of
milk.( will remain hot for over 2 hours.)
Cocoa
-
Approx 3 to 1 pint ( ? Elfins 4 to 1 pint )
-
For 10 pints : 4 Tablespoons (2oz) Cocoa, 8oz (250gm) Sugar. Mix to a paste
with a little milk. Heat 5 pints of milk and 5 pints of water. Mix in cocoa paste
and boil.
-
A camp of approx 50 drinks 15-20 pints of Cocoa
-
For "High Juice" drinks and other strong concentrates dilute 1 part Squash to 6
parts of water.
For other squashes dilute to taste.
-
Tea & Coffee - 15 to 1 Pint.
-
Cereals - Approx 6 to 1 Pint.
-
Approx 2/3 of a pint per head each day
Squash
Milk
VEGETARIAN PRODUCTS ETC.
Many products contain ingredients derived from animals and will therefore be rejected by
vegetarians. (They do however eat dairy products).
These products include :- suet, many margarines, jellies. most sweet biscuits, many chocolate
biscuits, ice creams, cheese, etc...
Some vegetarians will eat fish and some eat cheese made with animal rennet. Therefore if
there are only a few vegetarians on camp it may be a good idea to find out how particular they are.
To avoid problems it is usually best to make sure you use vegetable margarines and
vegetarian cheese for the whole camp. It is also easier to use vegetarian stock cubes and gravy
browning for everyone. (Many gravy powders eg. Bisto, do not contain animal products). It is wise
to check the ingredients of any ready made product you are considering serving to the whole camp.
Supermarkets are beginning to sell more vegetarian products especially beans lentils etc.
However for many products it will be necessary to go to a health/wholefood shop.
Recipes based on meat can be adapted for vegetarians by substituting with vegetable products
such as beans, lentils, mushrooms, T.V.P. etc. There are many good cookery books available giving
valuable information on vegetarian recipes and food.
Beans and Lentils etc.
All dried pulses (peas, beans, lentils) and grains will cook more quickly after soaking.
However there are some which can be cooked without soaking - mung beans, black eyed beans, split
peas, all lentils and all grains. All other pulses should be soaked before cooking. There are two
methods which can be used.
1/ Cover pulses with cold water and soak for about 8 hours or overnight. Drain and
rinse before cooking.
2/ Put the pulses into a saucepan, cover with water, boil for 2 minutes, remove from
heat and leave to stand for 1 hour. Drain and rinse before cooking.
To cook pulses cover with plenty of water, bring to the boil, fast boil for 10 minutes to
destroy harmful enzymes in them, lower heat and simmer till cooked. When pulses are added to
stews etc. immediately after soaking do not add seasoning until the pulses are cooked as salt will
harden the skins and prevent them cooking properly.
Pulses increase in weight and volume when cooked. Most of them double their weight and
triple their volume. Red lentils double in weight and volume.
Allow 1-11/2oz ( dry weight )of pulses per person.
Nuts and Seeds
These can be used in roasts and added to salads.
Some Vegetarian Ready Mixes etc
Sosmix
-
For making rissoles "sausages"etc.
Use plain mix and add Soy Sauce (approx 2 Tablespoons to a large pkt ) plus
thyme. Make up and fry as per instructions on pkt.
Vegeburger & Vegebanger
Each pkt serves 4.
TVP
4oz TVP = 1 lb Meat.
-
"Mince" is the most acceptable. Use as a substitute for minced meat. It is
acceptable for everyone if well flavoured.
Chunks can be used in stews.
TVP is best prepared by pouring boiling water over it, leave to stand for a few
minutes before adding to rest of ingredients.
BREAKFASTS
Traditional camp breakfasts often consist of the following:Cereals.
Cooked course - for example:-
Bacon or Sausages.
or Eggs as:- Eggy Bread
Scrambled
Fried
All served with, for example, tinned tomatoes or baked beans.
Vegetarian alternative - Sosmix or Vegeburger/banger.
Bread & Spreads.
Drinks eg. Tea, Coffee, or milk.
- - - - - - Nowadays many people do not eat a cooked breakfast at home and therefore they are quite
happy to have a cooked course only occasionally at camp.
Uncooked breakfasts can consist of fruit or juice, cereals, bread with a variety of spreads and
a drink.
The following points are worth considering when working out menus:-
Fruit:Children often won't eat more than half an apple etc at breakfast time.
Fruit salad goes down well.
Grapefruit (tinned) is liked especially by the adults.
Fruit juices instead of fresh fruit.
Cereals:Muesli
Weetabix
Whole food ones with no added sugar are not accepted very well,
especially by the younger children.
Needs plenty of milk. Best to buy Weetabix as other biscuit cereals are
drier and are often thrown away if there isn't enough milk given out.
Bread:Sliced bread is the easiest to serve. Wholemeal bread goes down well and it has often
been found that no one objects if there isn't any white bread!
Spreads:Jams, Marmalades, Peanut Butter, Marmite etc...There follow some recipes which can
be used if you want a cooked course at breakfast. They could, of course, be used at other times
.Canadian Pancakes
for10
( too much work to make for everyone at a large camp but good served instead of meat for
vegetarians)
1 lb Wholemeal Flour
8oz Sugar - Muscavado or very dark brown
1 Teaspoon Salt
11/2 Dessertspoons Baking Powder
4 Eggs
1oz Marge
1 Pint Milk (can replace up to 1/2 with Yoghourt)
- - - - - Mix all ingredients to form a batter. Fry in large spoonfuls. Serve with Maple Syrup.
Make Syrup as follows : 8oz Sugar to 1 Pint of water, boil until turns golden. Add Maple
Flavouring to taste.
___________________________________
Eggy Bread
Allow approx 3/4 of an egg per person.
Mix with milk (2 pints to 3 doz eggs) + a little salt.
1 Slice Wholemeal Bread per person
Soak bread well and fry.
N.B. For large quantities put the liquid in two large bowls, add all the bread and turn over and over.
___________________________________
Scrambled Egg
Allow 1 Egg per person ( size 3)
Approx 1/2 Pint Milk to 3doz Eggs
Salt
Mix all ingredients in large double boiler. Try not to over cook (the egg will set by itself if left to
stand when still soft).
N.B. Don't make a very large quantity many people won't eat it!
PACKED LUNCHES
When making sandwiches make sure you are generous with the fillings. There is often a lot
of waste especially when the filling is scanty. Rolls (2 per person) are a good alternative to sliced
bread. Try to make sure the fillings aren't too dry.
Some suggestions for fillings :Egg Mayonnaise - Mix hard-boiled eggs with bottled mayonnaise or salad
cream. Allow
approx 1 egg to one round (2 slices) of bread.
Cheese and Salad.
Cheese and Pickle.
Salad.
Mashed Sardines with salad cream and tomatoes.
Mashed Tuna Fish with salad cream and cress.
Scrambled egg with cress.
Peanut Butter (be generous!)
It is a good idea to put something thirst quenching in the packed lunches e.g. a tomato or a
piece of cucumber. Also include some fresh fruit and perhaps a few nuts and raisins in a small
plastic bag or a wrapped biscuit.
The lunches are best packed individually in sandwich bags. Drinks can be taken in bulk by
the leaders or each child could carry a small bottle (the best method for hikes!)
LUNCH AND EVENING MEALS
There follow recipes which have been used successfully at camps. Most of the quantities are
for 50 servings except for the vegetarian recipes when the numbers to be fed are likely to be much
smaller.
Many recipes from home can be easily adapted. Remember that you could need up to an hours
preparation time before cooking starts. Also remember that large quantities of food take a long time
to heat up before they start cooking.
Some meat recipes (especially those using minced meat) can be adapted for the whole camp
by substituting TVP mince or lentils. This has already been done for some of the recipes.
When serving a vegetarian roast remember that it could be prepared earlier and served cold if
this eases the work load on the clan.
N.B. The rectangular tins used in some of the recipes measure 22inches by 10inches by 23/4inches
deep. Each tin needs a pastry mixture using 11/2 lb Flour to cover it. Each tin serves 15 - 20.
MEAT BASED RECIPES
Spaghetti Bolognaise
for 50
8 lb Mince
1 - 2oz Spaghetti per person
5 lb Carrots
2 lb 8oz Onions
3 - 31/2 lb Grated Cheese
10 Cloves Garlic
5 A2 (793gm) Tins Tomatoes
1 200gm Tube Tomato Puree
1 Tablespoons Yeast Extract
Mixed Herbs
Salt & Pepper to taste
- - - - Fry onions, carrots, garlic and mince. Add tomatoes, puree, yeast extract and herbs. Simmer for 1
hour at least. Season to taste.
N.B. Serve small portions to Elfins.
_________________________________
Savoury Mince
Recipe as for Spaghetti Bolognaise, but use more meat etc.
e.g. for 50 10 lb Minced Meat
7 lb Carrots
4 lb Onions
___________________________________
Meat Pie
for 50
Meat recipe as above. Cook early in day.
4 lb 8oz (11/2 bags-21/4Kg) Plain White Flour (or SR Wholemeal)
2 lb 4oz (1kg 125gm) Margarine
- - - - - - - Rub marge into flour, add water to make pastry and roll out. Drain meat mixture and save juices.
Spread meat out in three large rectangular tins, add some of meat juices. Cover with pastry. Cook in
oven for approx 1 hour.
Use meat juices to make gravy. Cut each pie into 20.
Meat Stew
for 50
9 lb Braising Steak
6 lb Carrots
5 lb Onions
8 Cloves Garlic
3 A2 (793gm) Tins Tomatoes
6 Stock Cubes
1 Tablespoon Yeast Extract
Salt & Pepper
- - - - -
(Approx 6 to 1 lb Meat)
Cut up onions and fry in a large dixie till soft, add carrots and garlic and fry for a few minutes. Add
meat and fry till the juices run. Cook for a few minutes. Add all other ingredients plus water if
necessary. Cook for about 11/2 hours till meat tender.
N.B. Start to prepare about 1 hour before start of cooking time. Allow at least 13/4 hours for
cooking.
___________________________________
Pot Roast
for 50
(4 to 1 lb of Meat)
3 Shoulders of Lamb (4 – 41/2 lb each)
3 lb Onions
2 A2 (793gm) Tins Tomatoes
1 200gm Tube Tomato Puree
3 Pints Water
Mixed Herbs
Salt
Oil
- - - - Rub salt into the meat. Heat oil in a large dixie. Fry onions and joints until meat sealed. Remove
from heat, add other ingredients, put on lid firmly. Return to gentle heat and cook for at least 2
hours. Turn joints over once. Needs constant attention to prevent burning or drying out.
N.B. You may need to use more than one dixie.
Chicken Hot-Pot
for 50
(Approx 3 to 1 lb of Chicken)
16 lb Chicken Pieces
5 lb Onions
6 lb Potatoes
4 Lemons - Grated Rind & Juice
2 Tablespoons Ground Bay Leaves
8 Chicken Stock Cubes
6-7 Pints of Water (more if needed)
Salt & Pepper
Parsley to garnish
- - - - Fry chopped onions and Chicken till brown. Slice potatoes, add other ingredients. Cook for 2 - 3
hours or until chicken is tender.
_____________________________________
Sweet & Sour Pork
for 50
(5 to 1 lb of Pork)
10 lb Pork
11/4 Pints Vinegar
1/2 Pint Soya Sauce
10oz Brown Sugar
5 A2 (793gm) Tins Tomatoes
2 200gm Tubes Tomato Puree
8 Oranges - Grated Rind & Juice
Salt & Pepper
- - - - - -
Marinade Pork over night .I.E. Cut Pork into thin strips, put in a bowl and cover with vinegar, brown
sugar, soya sauce, salt and pepper. Leave over night.
Remove meat from marinade and drain well, fry in oil until brown. Add marinade and other
ingredients. Simmer until meat is cooked - approx 1 hour.
VEGETARIAN RECIPES
Vegetarian Spaghetti Bolognaise
8oz (250gm) TVP
2 lb Onions
4 Cloves Garlic
2 lb Carrots
2 A2 (793gm) Tins Tomatoes
2 200gm Tubes Tomato Puree
1 Tablespoon Yeast Extract
4 Vegetarian Stock Cubes
Mixed Herbs
Salt & Pepper
- - - - - - -
for 20
1 - 2oz Spaghetti per person
11/2 - 2 lb Grated Cheese
Soak TVP in boiling water. Fry onions till soft, add garlic and carrots, fry for a few minutes. Add
all other ingredients. Season to taste. Cook for 1/2-3/4 hour.
__________________________________
Savoury TVP Mince
Recipe as for Spaghetti Bolognaise, but use more TVP etc.
e.g. for 20
12oz TVP
3 lb Carrots
3 lb Onions
___________________________________
Vegetable Pie
for 20
Use recipe as for Savoury Mince above,
or substitute T.V.P. with 11/2 lb (750gm) of beans or lentils.
1 lb 8oz Plain White Flour (or SR Wholemeal)
6oz soft Vegetable Margarine , 6oz Trex (or similar)
- - - - - - - Rub marge into Flour, add water to make pastry and roll out. Cook vegetable mixture and put into a
large rectangular tin. Cover with pastry. Cook in oven until pastry is cooked,( ? approx 3/4 hour).
Vegetarian Stew - Bean or Lentil
for 20
11/2 lb (750gm) Bean Mix or Lentils
11/2 lb Onions
3 Cloves Garlic
2 Green Peppers
2 lb Carrots
1 A2 (793gm) Tin Tomatoes
1 200gm Tube Tomato Puree
2 Stock Cubes or 1 Dessertspoon Yeast Extract
Mixed Herbs
Salt & Pepper
- - - - - Soak Beans; either overnight in cold water, or for 2 hours in boiling water. Change water and fast
boil for at least 10 minutes
Fry onions, peppers, garlic and carrots. Add beans tomatoes, puree and herbs. Cook until beans are
soft i.e. Lentils 20min – 1/2hr Beans up to 1 hr. Season to taste with salt stock cubes etc.
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Lentil Roast
Serves 8 - 10.
8oz (250gm) Split Red Lentils
2 Bay Leaves
2 Cloves Garlic
3oz Bread - 3 Slices from Medium sliced Large Loaf
8oz Onion
4oz Grated Cheese
1/4 Pint tomato juice or puree and water
2 Beaten Eggs
1 Teaspoon Mixed Herbs
Salt & Pepper
1 Loaf Tin
- - - - - - Cook lentils till soft with bay, chopped onions and garlic. Drain if necessary, and mash in the bread.
Mix all ingredients together and season with salt and pepper. Put in well greased loaf tin and bake
in oven for 1 hour. (May take longer).
Nut Roast
Serves 8 - 10.
8oz Onion
2 Cloves Garlic
2 Level Tablespoons Flour
1 A1 (397gm) Tin Tomatoes
3oz Bread - 3 slices from Medium sliced large loaf
8oz (250gm) Chopped Nuts
1 Large Teaspoon Yeast Extract
1 Egg
1 Teaspoon Mixed herbs
Salt & Pepper
1 Loaf Tin
- - - - - Fry onions and garlic till soft. Mash bread with tomatoes. Mix all ingredients together and put in a
well greased loaf tin. Bake in oven for 1 hour. (May take longer).
N.B. 1 A2 Tin of Tomatoes is sufficient when making three roasts.
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Lentil Rissoles for 20
1 lb 8oz (750gm) Split Red Lentils
12oz (370gm) Rolled Oats
12oz Onions
3 Cloves Garlic
3 Eggs
3 Bay Leaves
Parsley
Salt (+ 3 Tablespoons Soy Sauce if available)
- - - - - Chop onions finely, put in pan with lentils, garlic, bay and parsley. Just cover with water and cook
for about 20 minutes till lentils soft. Watch carefully to prevent drying out or burning. Cool and mix
with oats, eggs etc. Fry large spoonfuls in oil; cook well (they take some time to cook through).
Makes at least 24 Rissoles.
Vegetable Curry
for 50
6 lb Onions
6 lb Carrots
1 Head Garlic
3 lb Potatoes
1 Cauliflower
3 Green Peppers
1 lb Mixed Dried Fruit
4 A2 (793gm) Tins Tomatoes
1 200gm Tube Tomato Puree
4 Vegetarian Stock Cubes
2 Tablespoons Mixed Herbs
Salt & Pepper
10 Tablespoons Curry Powder
6 Tablespoons Turmeric
- - - - - Put aside 2-3 onions a few cloves of garlic, 1 pepper, 1 tin of tomatoes to make curry sauce. Wash
and chop all vegetables. Fry remaining onions, garlic, and peppers in oil. Add vegetables,
tomatoes, puree (save some for sauce), stock cubes and herbs. Cook for about an hour. Season to
taste.
Curry Sauce:
Fry onions, garlic, peppers and spices in oil. Add tomatoes, puree, salt, pepper and water to make a
sauce. Serve in small quantities with the vegetable stew to make curry.
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Cheese & Onion Rissoles
for 20
3 lb 4oz Potatoes
2 lb Onions
1 lb 4oz Vegetarian Cheese
4 Eggs
1 Tablespoon Parsley
Flour - if needed
Salt & Pepper
Breadcrumbs for coating
- - - - - Boil and mash the potatoes. Chop the onions and fry till soft. Mix all ingredients adding Flour if
too sticky. Coat with breadcrumbs, fry gently in oil.
Nut Rissoles
for 20
3 lb (11/2Kg) Chopped Nuts
2 A2 (793gm) Tins Tomatoes
2 lb Onions
6 Cloves Garlic
1 lb 8oz Apples
12oz Breadcrumbs - 12 Slices (plus extra for coating)
3 Eggs
1 Tablespoon Sage
Salt & Pepper
- - - - - Fry onions, apple and garlic till soft. Add remaining ingredients, make into rissoles. (go carefully
with the tomato juice; don't make the mixture too wet). Coat in breadcrumbs and fry.
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Chilli Con Carne
for 50
3 lb (11/2Kg) Red Kidney Beans
1 lb 8oz (750gm) TVP Mince or 2 lb (1 Kg) Green Lentils
8 lb Onions
6 Cloves Garlic
4 A2 (793gm) Tins Tomatoes
5 200gm Tubes Tomato Puree
3 Teaspoons Coriander
Chilli Powder (approx 3 - 4 level tablespoons in  of "stew")
- - - - - Soak beans either over night in cold water, or for 2 hours in boiling water. Change water and fast
boil beans for at least 10 minutes, then cook for 1 - 11/2 hours till tender. Drain beans and reserve
liquid.
Soak TVP in boiling water. Fry onions, garlic and coriander. Add all other ingredients, except chilli
powder. Add some of bean stock if too dry. Cook for 30 - 45 minutes.
Chilli powder needs to be added with great caution. Leave about a third without chilli for those who
don't like it hot.
FISH AND EGGS
Tuna Rice
for 50
6 lb (3Kg) Rice
3 lb Onions
2 lb (1Kg) Frozen Mixed Vegetables
10 Tins Tuna Fish
- - - - - Boil rice until tender, chop and fry onions, cook mixed veg. Mix together with Tuna fish.
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Egg Fried Rice
serves 50
6 lb (3Kg) Rice
3 lb Onions
2 lb (1Kg) Frozen Mixed Vegetables
3 dozen Eggs
- - - - - Boil rice until tender, chop and fry onions, cook mixed veg. Cook the eggs like an omelette, slice
into small pieces and mix all ingredients together.
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Cheese and Egg Flan
for 50 - 60
1 lb 8oz Onions
3 Large Green Peppers
4 lb Grated Cheese
3 Doz Eggs
3 A2 (793gm) Tins Tomatoes
1 200gm Tube Tomato Puree
Pepper
Milk
Pastry : 3 lb (11/2Kg bag) Plain White Flour or SR Wholemeal
1 lb (500gm) Trex or similar
8oz (250gm) Soft Vegetable Margarine
- - - - Make up pastry and line 3 large rectangular tins. Fry chopped onions and sliced peppers till soft.
Drain tomatoes. Make tomato juice up to 2 pints with milk and beat in eggs and puree. Mix all
ingredients together and divide evenly between the three tins. Bake in oven for at least 1 hour.(Often
takes longer!).
GRAVIES AND SAUCES
Tomato sauce
for 50
2 lb Onion
8 Cloves Garlic
2 A2 (793gm) Tins Tomatoes
2 200gm Tubes Tomato Puree
4 Stock Cubes
1 Tablespoon Yeast Extract
Mixed Herbs
Salt if ness
Pepper
Cornflour to thicken if ness
- - - - - - Chop onions finely and fry with garlic until soft. Add other ingredients plus water to make 7 - 8
pints.
Quick Version
Use tinned tomatoes and/or puree, season well with stock cubes, herbs etc. Thicken if necessary
with Cornflour.
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Gravy
For Meat Eaters
Use Bisto (or similar gravy powder) , Cornflour and meat juices to make 7 - 8
pints for 50 servings.
- - - - - - -
For Vegetarians
Use Bisto, Cornflour, 1 Stock Cube, Tomato juice or Tinned Tomatoes. Make
3 Pints for 20 servings.
VEGETABLES ETC.
Rice
Quantities
-
10 servings to 1 lb (500gm) for mixed age group
8-9 servings to 1 lb (500gm) for Venturers/Leaders
To Cook
-
Takes at least 20 minutes.
-
1 volume Rice to 2 volumes of water. Boil till is water absorbed.
-
Alternatively cook in a large volume of water and drain.
The above quantities are for serving as a main vegetable; cut by up to half when serving as a salad
etc.
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Cabbage
Put the cabbage into a dixie with a small quantity of water and margarine in the bottom (no
salt needed). Cover tightly and simmer. Watch in case it drys out or burns.
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Potatoes
Cut up and cover with water in a dixie (Pressure one best), add salt. They take about 20
minutes to cook once boiling.
(Can take up to half an hour to come to the boil).
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SALADS
The recipes given below are not intended to feed a whole camp. Not everyone will eat every
salad so it is better to serve one or two alternatives as well as plain lettuce and/or other raw
vegetables. All have been served in the quantities given at camps of 50 people.
Green Salad
serves 25 +
Outer Leaves from 3 large Webbs Lettuces (= approx 1 Lettuces)
3 Bunches Watercress
1 Head Celery
1 Cucumber
Oil & Vinegar Dressing
- - - - - - Chop up all ingredients and mix with dressing.
Serve the rest of the lettuce plain for the rest of the camp.
Coleslaw
serves 30 +
4 lb White Cabbage
1 Head Celery
2 lb Cooking Apples
1 lb Carrots (optional)
8oz Onion
8oz Mayonnaise or Salad Cream
- - - - - - Shred cabbage. Grate apples including their skins. Grate onions and carrots. Slice celery thinly.
Mix with mayonnaise.
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Rice Salad
serves 50
3 - 4 lb (11/2-2 Kg) Rice
2 lb (1Kg) Frozen Mixed Vegetables
111/2oz (326gm) Tin Sweet Corn
Oil & Wine Vinegar
- - - - - - Cook rice and vegetables. Cool, mix together with corn. Mix in oil and vinegar to taste.
N.B. Left overs should be kept cool. Do not keep for more than one day.
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Apple and Nut Salad
serves 30 +
12 Eating Apples
1 Head Celery
2 Green Peppers
1 lb (500gm) Nuts & Raisins
Mayonnaise or Salad Cream
- - - - - - Chop all ingredients and mix with mayonnaise.
Bean Salad
serves 30 +
Use a selection of tinned beans e.g. Red Kidney beans, Butter Beans, Bertolli Beans, Chick peas or
any others available.
3 14oz (397gm) Tins Assorted Beans
14oz (400gm) Brown Rice
2 lb French Beans (Frozen Whole Beans)
2 111/2oz (326gm) Tins Sweet Corn
Mixed Herbs
Oil & Vinegar
Salt & Pepper
- - - - - - Cook rice and frozen beans and cool. Drain tinned beans. Mix all ingredients.
N.B. Left overs should be kept cool. Do not keep for more than one day.
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Courgettes and Sweetcorn
serves 30
2 lb Courgettes
2 Lemons (juice only)
6 Tablespoons Oil
1 Tablespoon Chives (or mint)
111/2 oz (326gm) Sweetcorn
- - - - - - Slice courgettes thinly (do not peel). Blanch in boiling water for one minute until softened.
Drain,rinse and drain again. Add sweetcorn and chives. Add dressing made from oil and lemon
juice.
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Carrot Mayonnaise
serves 30
2 lb Carrots
4 Tablespoons Parsley
3 oz Sunflower seeds (optional)
8 fl oz Mayonnaise
- - - - - - Grate carrots. Wash and chop the parsley. Mix all ingredients together.
Potato Salad
serves 30
3 lb potatoes
1 Onion
4 Tablespoons Parsley
6 oz Oil
2 oz Vinegar
Salt & Pepper
1 Teaspoon Brown Sugar
- - - - - - Boil potatoes till cooked but not mushy. Cut into dice. Grate onion finely. Mix potato, onion and
parsley together. Make dressing with oil, vinegar, sugar and seasoning. Pour dressing over while
potatoes still warm.
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PUDDINGS
Stewed Fruit
Allow 3-4oz fruit person.
Allow 2oz Sugar to each Pound of Fruit.
Apples
-
Put approx 2oz margarine in bottom of pan. Add apples and sugar. Stew
gently, watch for burning.
For most other fruits stew in a very little water i.e. just enough to prevent burning.
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Fruit Flan
For 8 -10
10" Sponge Case
1 14oz (387gm) Tin Fruit (e.g. Fruit Salad)
1 Pkt Quick Jel
- - - - - - Drain fruit and spread on flan case. Make up quick jel as on packet and pour over fruit.
Fruit Crumble
for 50 -60
6 lb (2 x 11/2kg Bags) Flour
1 lb (750gm) Trex or similar
3 lb Sugar
3 large rectangular tins
9 A2 tins Fruit or 12 lb Fresh Fruit or mixture
- - - - - Rub fat into flour mix in sugar. Spread the fruit in the three tins, cover with crumble mixture. Bake
in oven for about 1 hour. Each tin serves 15 - 20
- - - - - -
Alternative Method -
Cook or heat fruit, put in tins and keep warm. Fry crumble till crisp,
spread over fruit and serve.
- - - - - -
Alternative Topping
2 lb ( 1Kg ) Porridge 0ats
2 lb ( 1Kg ) Brown Flour
10oz (300gm) Trex or similar
10oz (300gm) Soft Vegetable Margarine
1 lb 6oz (600gm) Demerara Sugar
 Litre Oil (Sunflower if possible)
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Lemon Pudding
for 50
9 Eggs
1 lb 8oz (750gm) Trex or similar
12oz (375gm) Soft Vegetable Margarine
1 lb 8oz (750gm) Sugar
6 lb 8oz (3kg bag + 250gm) S.R. Flour
5 Lemons
- - - - - Cream fat and sugar, beat in eggs. Add lemon rind, mix in flour and lemon juice. Put in 5 - 6
greased containers (e.g. loaf tins) and cover securely. Steam for 2 hours.
Fruit Salad
for 50
5 A2 Tins Fruit (Total wt 6 - 7 lb)
10 Bananas
15 Apples
15 Pears
10 Oranges
- - - - - Slice fruit and mix, do not peel.
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Banana Custard
Make approx 1 pint of custard for every 3 servings
Make a thick custard and cool. Allow 4 Bananas to every 5 pints of custard.
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