You can cook anything you could cook on your stovetop at home on a Coleman stove. I have cooked for my husband’s Cub Scout pack (he is the Cubmaster) and have found that spaghetti is easy and great for a large crowd. French toast is great for breakfast. Weenie roasts are fun and easy. I like red beans and rice mix…you can add a can of tomatoes (use less water than the package calls for unless you want soup), bell peppers, and precooked sausage pieces.
Tacos are good, too. Precook the meat at home and freeze it in a ziploc baggie. It will thaw in your cooler. Then, all you need to do is warm it up on the camp stove and set out the tortillas, veggies, cheese, salsa, etc.
Prepare as much as you can at home. Ziploc is your friend. Cut up the vegetables, premeasure ingredients, precook ground beef for use in things like spaghetti sauce, chili, tacos, etc. Label the bags. Sharpie is your other friend. This saves you time when you and the other campers are staaaaaaaaaaaaarving.
Any edible food tastes like gourmet cooking when you’re camping. Even Breakfast in a Paper Bag, which we tried out at a family campout. Thank goodness, because we did not have good luck with it, and there was a lot of burnt food, especially when the bag falls in the fire. What didn’t burn was good, though.
Here’s a breakfast recipe that works: Eggs in a Bag. I notice that this version tells you to leave air in the bag–I find it works better if you remove as much air as possible. Anything you like in an omelet/scrambled eggs would be good in these–ham, green peppers, green onions, etc. The cheese cooks inside the egg–so good! (If you are at high altitude, this will take longer to cook than this recipe says, so check first before digging in!)
Scoutorama has many great ideas and recipes.
