Handy dinner recipes for Scout campouts compiled by Alex Citardi in 2018.

PORCUPINE BALL SOUP

Serves 6-8

Ingredients:

• 2 pounds ground beef
• 1 medium onion, diced
• 2 cups Minute Rice
• ½ teaspoon salt
• 1 egg
• 3 (10 ¾ ounce) cans condensed tomato soup
• 3 (10 ¾ ounce) cans water (use empty soup can to measure)
• Shredded cheese (optional)

Equipment:

• Medium size mixing bowl
• Large size cook pot
• Stove

Preparation:

1. Combine beef, onion, rice, salt and egg in a medium size mixing bowl.
2. Form beef mixture into bite size balls.
3. In a large cook pot, combine tomato soup and water and boil.
4. Gently drop porcupine balls into boiling soup. Put on low heat for 30 minutes or until cooked.

HOT DOG STEW

Serves 8-10

Ingredients:

• 2 pounds hot dogs
• 8 medium white potatoes
• 2 tablespoons vegetable oil
• 2 large onions, diced
• 6 cups water
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Equipment:

• Large frying pan
• Aluminum foil or frying pan lid
• Stove

Preparation:

1. Cut hot dogs into ¼ inch slices. Peel and slice potatoes into ½ inch cubes.
2. Heat oil in frying pan. Cook hot dogs and onions until brown.
3. Add potatoes and enough water to just overlay all ingredients. Cover and simmer, stirring occasionally until potatoes are soft. Lightly mash potatoes in the pan.
4. Add salt and black pepper and any additional water as needed. Stir to make a thick brown gravy.