Twin Sisters Chicken & Rice Casserole

from Laura Larson, Cubmaster for Cub Scouts Pack 266

Ingredients:
1 package Lipton Chicken Noodle Soup mix
1 cup instant rice
1 can chicken meat
1 cup water

Directions:
In a pot, bring water to boil. Add soup mix. Then add rice. Cover and cook for 5 minutes or until rice has cooked through. Add drained chicken meat. Heat through and serve.

Omelets in a Bag

from Laura Larson, Cubmaster for Cub Scouts Pack 266

Ingredients:
1-2 eggs per person
Shredded cheese
Favorite omelet options (mushrooms, bacon bits, chopped onions/peppers, etc.)
Freezer-style zip-lock bags (sandwich/quart size)

Directions:
Break two raw eggs into a zip-lock bag. (NOTE: Must be a freezer-style bag. Regular sandwich bags don’t hold up.) Add cheese and any combination of optional ingredients. Seal bag, releasing any extra air from the bag. Use hands to “squish” ingredients together.

Have an adult drop bag into pot of boiling water and allow to cook for several minutes until done. If boiling several bags, mark names with a permanent marker before placing in the pot.

Camp Fire Banana Boats

from the cabin of Janet Gallant

Leaving the peel on, split a banana lengthwise. Fill it with three marshmallows and chocolate chips. (Coconut and chopped nuts work well, too.) Wrap in aluminum foil set on hot coals for about two minutes. Tip: You may want to remove some of the banana to make room for toppings.

Tin foil dinner

Tin foil dinner
from the cabin of Janet Gallant

Ingredients:
hamburger patties
carrots
potato
onion
green peppers
favorite seasoning
butter, or cream mushroom soup
heavy aluminum foil

Directions:
Place a piece of heavy duty foil in front of you, lay slices of potatoes, onion, peppers and carrots on the sheet of foil, then place a hamburger patty on top. Cover with another layer of vegetables. Season with salt and peper, or favorite seasonings, add 2 Tbsp butter or soup.

Fold up foil, sealing all ingredients inside. Use fingernail polish to write names on the foil. Place foil on hot coals for 30 to 45 minutes, turning twice during cooking.

Dutch Oven Peach Cobbler

from the cabin of Janet Gallant

Ingredients:
1 lg can sliced peaches
1 pkg white or yellow cake mix
1/4 lb butter (1 stick)

Directions:
Prepare charcoal (abt 35 pieces) for dutch oven cooking. Rub inside of the dutch oven with cooking oil, place 8 pieces of hot coals under the dutch oven, and 20 pieces on the lid.

When the oven is hot, pour peaches and juice into the oven. Add the dry cake mix on top of the peaches. Cut the butter into pats (small chucks) and place on top of the cake mix. Lightly dust everything with cinnamon. Place the lid back on the oven and bake for 40 minutes.

Check cake with a clean straw or knife: Sticking the straw into the cake mix. If the straw comes out clean, the cake is done. If not, add charcoal to the oven and bake another 10 minutes. Check again.

MOMS Club of Yakima

MOMS CLUB is an international support group that organizes daytime activities for stay-home mothers and their children. The Yakima chapter’s meetings are at 10 a.m. the third Wednesday of each month at Central Lutheran Church, corner of 16th and Yakima avenues. The group organizes playgroups, a babysitting co-op and weekly activities. Annual dues are $30. Nonmembers are allowed to attend two park days/business meetings before joining. For more information, call 509-494-8177, or e-mail momsclubofyakima@yahoogroups.com.