NORTHWOODS COOKS: Old favorites from Nevis Cub Scouts

Homemade Sloppy Joe sandwiches served with fries with are an easy, kid-friendly meal. They are one of the favorites from the 2010 Nevis Cub Scout Pack 56 cookbook. Adobe stock.
Brent Hofacker -

Cookbooks are both a collection of recipes and a community’s history. The 2010 Nevis Cub Scout Pack 56 Cookbook was published in 2010 and includes many pictures of scouting trips and ceremonies along with favorite recipes from the scouting families.

Ben Bloomquist Family Sloppy Joes

1-1/2 pound hamburger, browned and drained

1 package Lipton onion soup mix


1 cup ketchup

1 cup water

2 tablespoons brown sugar

Simmer all ingredients until thick and serve on buns.

Derek Lindow Family Baked Club Sandwiches

1 pound bacon

1 can Pillsbury refrigerated crusty french loaf dough


1 cup shredded sharp cheddar cheese

2 ounces deli turkey

2 ounces deli ham

Preheat oven to 350 degrees. Spray cooking sheet with cooking spray. Cook bacon until crisp, crumble and set aside. Unroll dough. Sprinkle cheese over dough and top with turkey, ham and bacon crumbles. Roll up dough and press edges to seal. Bake 25 minutes or until bread is golden. Cool and cut into 1-inch slices.

Devan Harsha Family El Paso Burgers

1 medium onion, finely chopped

1 green pepper, finely chopped


1 package taco seasoning mix

2 pounds ground beef

8 hamburger buns

8 slices pepper jack cheese

1/2 cup sour cream

1/2 cup thick and chunky salsa

Combine onions, peppers, seasoning mix and beef and mix well. Form into 8 patties. Grill over medium coals until done, 14 minutes for medium done. Serve on buns topped with cheese, sour cream and salsa.


Ryan Buck Family’s Beef Porcupines

1 pound ground beef

1/2 cup uncooked white rice

1/2 cup water

1/3 cup chopped onion

1 teaspoon salt

1/2 teaspoon celery salt

1/8 teaspoon garlic powder


1/8 teaspoon pepper

15-ounce can tomato sauce

1 cup water

2 teaspoons Worcestershire sauce

Mix hamburger, rice, 1/2 cup water, onion, salt celery salt, garlic powder and pepper. Shape mixture by rounded spoonfuls into 12 meatballs. Cook in a 10-inch skillet until meatballs are brown on all sides. Drain. Mix remaining ingredients and pour over meatballs. Heat to boiling. Reduce heat, cover and simmer for 45 minutes, adding water during cooking if necessary.

Connor Phillips Family’s Omelettes in a Bag

Have each person write their name on a quart-size freezer zip bag with permanent marker. Crack 2 large or extra large eggs into each bag and shake to mix. Put out a variety of ingredients such as cheese, ham, green peppers, hashbrowns, onions and salsa. Each person selects ingredients of their choice, places in bag with egg and shakes. Seal bags, making sure to get air out of the bag and that each bag is securely zipped. Place bags in a large pot of boiling water for 13 minutes. Open bags and serve omelettes.


Logan Funk Family Hawaiian Chicken Wings

2 pounds wings or drumettes

1 cup soy sauce

1/2 cup brown sugar

2-3 cloves garlic, minced

1 tablespoon sesame oil

2 tablespoons sesame seeds

4 green onions, chopped

Flour chicken the night before and store in paper bag in the refrigerator. Fry wings in about 1-inch oil until light brown. Cool. Mix soy sauce, sugar, garlic, oil, sesame seeds and onions. Dip wings in sauce and place on cookie sheet. Warm in oven to set sauce and reheat wings.

Lorie Skarpness has lived in the Park Rapids area since 1997 and has been writing for the Park Rapids Enterprise since 2017. She enjoys writing features about the people and wildlife who call the north woods home.
What To Read Next
Get Local