• 2 boxes of Zatarain's Jambalaya Mix or Red Beans & Rice mix
• 5 cups water
• ¼ stick butter
• ½ cup sliced green onions (optional)
• 1 lb boneless chicken breasts
• 1 lb smoked sausage or ham
• ½ lb small or medium size cooked peeled shrimp (optional)
• Tabasco sauce

Boil chicken breasts in water until white and cooked through.  Remove chicken, save water and add the rice mixes and butter; return to a boil, let boil for one minute, then reduce heat to low and cover.   Simmer for 15 minutes and stir occasionally.  Meanwhile, dice chicken and sausage.  If also using shrimp, soak them in a bowl of cold water to thaw.  When rice mix starts to thicken, add the chicken, sausage, shrimp and onions.  Simmer for 10 more minutes, stirring occasionally.  Say "oooWEEE!" as you add a dash of Tabasco.

• 8 6" tortillas
• 8 hot dogs or half-smokes
• 15-oz can of chili with beans
• 1 large pkg Shredded American cheese
• Chopped onions (optional)
• Sour cream (optional)

Place each tortilla on a sheet of heavy duty foil.  Place each hot dog in the center of the tortillas.   Top each with 2 tbsp of chili, 2 tbsp of cheese and 1 tbsp of chopped onions.  Roll each to enclose filling; secure with toothpicks.  Wrap tightly in foil.  Place on grill 4-6 inches from coals.  Cook 10-15 minutes until thoroughly cooked.  Serve with sour cream.

• 2 pkgs ham lunchmeat
• Sliced American cheese
• Loaf of wheat bread
• Dijon or spicy brown mustard
• Small can or jar of sauerkraut (optional)
• Butter

Preassemble your sandwiches with ham, cheese, sauerkraut and Dijon mustard on the bread.  Heat up griddle with medium heat and put some butter on it.  Toast the sandwiches on the buttered griddle on both sides until golden brown and steaming; add more butter as needed because the bread will soak it up.  Slice sandwiches in half, and serve with pickle spears and potato chips on the side.

• Boneless chicken breasts (2 per scout)
• Can of Coke
• Bottle of ketchup

Cook chicken either by stir-frying or boiling.  Mix ketchup with Coke in a pot or bowl and stir to make a sauce.  Add to chicken, and simmer; stir every once in a while.

• Boneless chicken breasts, 2 per 3 boys
• Teriyaki sauce - 1 regular size jar
• Pepper
• 2 tbsp cooking oil
• Minute rice bags - 1 pouch per 3 boys
• Frozen mixed vegetables - 1 pouch per 3 boys
• Butter

Boil rice pouches according to package while preparing chicken.  Cut chicken into bite size chunks.  Put oil in large frying pan on medium-high heat.  Immediately stir-fry chicken.  Cook until all sides of the chicken cubes are white.  Drain any liquid.  Pour Teriyaki sauce onto chicken, and season with pepper.  Continue simmering and stirring until mixture is no longer goopy.  Put chicken in a warm place to keep warm  While cooking chicken, cook vegetables in a separate pot with some butter on medium heat and stir.  Serve chicken, rice, and vegetables at the same time.

• plastic jars of spaghetti sauce - 1 per 4 scouts
• box of spaghetti or other pasta noodles - 1 per 4 scouts
• mild Italian sausage - 2 for every 1 jar of sauce
• 1 pkg of Sloppy Joe mix (secret ingredient!)
• 2 tbsp cooking oil
• Italian bread - 1 medium loaf per 4 boys
• butter spread or spray
• powdered garlic or garlic salt
• Italian herb mix (optional)
• bag of mixed salad greens
• other salad ingredients (such as baby carrots, cherry tomatoes, croutons)
• salad dressing(s) of choice
• Parmesan cheese to garnish spaghetti and salad

Start heating up pot of spaghetti sauce over low-medium heat.  Stir frequently to avoid burning or splattering.  Fry up Italian sausage in frying pan; break it up so it is crumbly.  Stir cooked sausage and packet of sloppy joe mix into the sauce; reduce to low heat and continue to simmer.  Boil water in large pot for noodles add oil to prevent sticking.  Put noodles into boiling water -- *DO NOT BREAK!*  As noodles soften, they will slide into the water.  Cook noodles about 10 minutes until soft, then drain water.  While noodles are cooking, prepare bread:  Slice and butter bread, sprinkle with garlic and Italian herbs for taste.  Wrap bread in foil.  Place bread on top of boiling spaghetti noodles or sauce pot, or on griddle to warm it up.

Open salad greens and add other salad ingredients.  Serve spaghetti, sauce, and salad buffet-style.

• 2 pkgs of plain bagels
• 1 large pkg of sliced pepperoni
• 1 pkg sliced white or orange American cheese
• 1 jar/can Marinara or pizza sauce

 Warm up the griddle on LOW heat.  Slice the bagels into halves, and generously coat with pizza sauce.  Top with a slice of cheese on each as well as several pepperoni slices.  Warm up bagels on griddle until cheese is melty.  Optional:  make the bagels into sandwiches and lightly toast them on the griddle on both sides.

For Each Person:

• 2 slices multigrain bread or English muffin
• 1 egg, slightly beaten with a bit of milk
• 1 pinch sugar
• 1 pinch cinnamon
• 1 tbsp peanut butter
• 2 oz dark chocolate
• Butter or vegetable oil for the griddle

Spread peanut butter evenly on both slices of multigrain bread, as for a sandwich.  Place chocolate on the bottom slice and cover with the other slice.  Press gently.  Add sugar and cinnamon to the beaten egg mixture.  Dip the peanut butter sandwich in batter, then place on a preheated, well-greased pan.  Cook over low heat on a buttered griddle a few minutes on each side, pressing gently with a spatula from time to time, until bread is golden brown and chocolate is melted.  Serve with maple syrup or jam.  Goes great with a sliced banana on the side!

• 1 loaf of bread (20-25 slices)
• 4 eggs
• 2 cups of milk
• 2 tsp of vanilla extract
• 1 tbsp powdered cinnamon
• 2 tbsp sugar
• butter
• Pancake syrup
• Powdered sugar, jelly (optional)

Slice bread diagonally to make triangles.  Beat eggs well with a whisk or fork in a large bowl.  Mix in the milk, cinnamon, vanilla and sugar and beat some more.  Heat griddle on medium-high and butter lightly.  Using tongs, dip both sides of bread slices in the batter mix till well coated, and lay them on the griddle; fill the griddle with as many pieces as you can make at one time.  Cook until nicely browned, flip and brown the other side.  Repeat with the rest of the bread.  Serve with syrup & butter and enjoy!

(recipe serves 3, multiply as needed)

• 1 cup of all purpose flour
• 1 tsp baking powder
• ½ cup sugar
• 1 tsp of vanilla extract
• whole milk
• 1 egg, beaten
• 1 tsp canola or vegetable oil
• Butter/spread
• Pancake syrup
• Powdered sugar (optional)

Mix the ingredients into a batter, adding only enough milk to make the batter thin and creamy.  Heat griddle on medium-high heat and lightly coat with oil.  Make sure your griddle is level!  Use a big spoon or ladle to pour batter onto griddle in circles, cook a couple minutes on each side till the pancakes are light brown.  Put on individual plates to serve.  Offer butter, syrup, and powdered sugar at the table.