Camp Recipes & Budget
5b.
Find or create recipes for the four meals, the snack, and the dessert you have planned. Adjust menu items in the recipes for the number to be served. Create a shopping list and budget to determine the per-person cost.
Cooking for a patrol is a different math problem than cooking for two. You need to scale recipes, buy in bulk where it makes sense, and figure out what each person owes. Good budgeting is a leadership skill — it builds trust and keeps things fair.
Scaling Recipes for a Group
Most recipes serve 4–6 people. If you are cooking for 8, you will need to scale up. The math is the same as what you learned in Req 4b, but with larger numbers:
- Note the original serving size.
- Divide your group size by the recipe’s serving size to get the multiplier.
- Multiply every ingredient by that number.
Example: A chili recipe serves 4. You need to serve 8.
- Multiplier: 8 ÷ 4 = 2
- If the recipe calls for 1 lb ground beef → you need 2 lbs
- If it calls for 2 cans of beans → you need 4 cans
Creating Your Shopping List
Combine all ingredient lists from your six items (4 meals + 1 snack + 1 dessert) into one master list. Then:
- Consolidate duplicates. If three recipes call for onions, add them up into one line item.
- Check patrol supplies. Your troop may already have staples like cooking oil, salt, pepper, and spices in the patrol box.
- Note quantities carefully. Write specific amounts (e.g., “3 lbs ground beef,” “2 dozen eggs,” “4 cans diced tomatoes”).
- Consider packaging. Will you need zip-lock bags for repackaging? Cooler ice? Aluminum foil?
Calculating Per-Person Cost
Camp cooking budgets teach financial responsibility. Here is how to calculate the per-person cost:
- Total up all ingredient costs after shopping (save your receipt).
- Add any non-food costs if applicable (charcoal, extra foil, ice for coolers).
- Divide the total by the number of people eating.
| Item | Cost |
|---|---|
| Ground beef (3 lbs) | $15.00 |
| Canned beans (4 cans) | $5.00 |
| Eggs (2 dozen) | $7.00 |
| Bread (2 loaves) | $6.00 |
| Cheese (1 lb) | $5.00 |
| Vegetables & fruit | $12.00 |
| Pancake mix & syrup | $8.00 |
| Dessert ingredients | $6.00 |
| Snack items | $4.00 |
| Charcoal & ice | $10.00 |
| Total | $78.00 |
| Per person (8 people) | $9.75 |
Ground beef (3 lbs)
- Cost
- $15.00
Canned beans (4 cans)
- Cost
- $5.00
Eggs (2 dozen)
- Cost
- $7.00
Bread (2 loaves)
- Cost
- $6.00
Cheese (1 lb)
- Cost
- $5.00
Vegetables & fruit
- Cost
- $12.00
Pancake mix & syrup
- Cost
- $8.00
Dessert ingredients
- Cost
- $6.00
Snack items
- Cost
- $4.00
Charcoal & ice
- Cost
- $10.00
Total
- Cost
- $78.00
Per person (8 people)
- Cost
- $9.75
Budget-Saving Strategies for Camp
- Buy store brands for staples like canned goods, rice, and pasta.
- Buy in bulk for items the whole group will share (bread, eggs, cheese).
- Use what is in season — seasonal produce is cheaper and tastes better.
- Avoid waste by planning recipes that share ingredients (if you buy a head of lettuce for sandwiches, use it in the dinner salad too).
- Check the patrol box — your troop may provide basics like oil, condiments, and spices.
