Recipe for a Hero
Baloo’s Collection of
3 teaspoons of kindness
2 cups of bravery
A sprinkle of perseverance
Combine kindness with
bravery and perseverance.
6 bacon strips -- diced
1 cup sliced fresh mushrooms
3 thin onion slices
1 egg -- beaten
1 tablespoon Worcestershire sauce
1/2 teaspoon seasoned salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon prepare horseradish
1 pound ground beef
3 slices process American cheese
3 hamburger buns -- split
skillet, cook bacon until crisp.
Remove with a slotted spoon to paper towels.
the drippings, sauté mushrooms and onion until tender.
Transfer to a bowl with a slotted spoon; add bacon.
another bowl, combine the egg, Worcestershire sauce, seasoned salt, salt,
pepper and horseradish
beef and mix well. Shape into six ¼” thick patties.
Divide bacon mixture among three patties.
with a cheese slice; fold corners of cheese.
with remaining patties; seal edges.
Grill, uncovered, over medium heat for 10 to 12 minutes or until meat juices
run clear, turning once.
Serve on buns.
Johnny Appleseed French
(21 ounce) canned apple pie filling
Empty apple pie filling into a small saucepan. Stir in brown sugar and
cinnamon. Warm on low heat while you prepare the French toast. Get a large
skillet. Put the skillet on a burner set at medium. Break the eggs into a
pie pan. Beat them until frothy. Add milk and salt. Mix some more.
a bread slice in the egg-milk mixture to soak (count to 30, slowly!). Turn
the bread over and let it soak a little more. While bread is soaking, melt
the butter in the skillet. Next, put the soaked bread in the skillet. Dip the
remaining bread slices in the egg mixture, let them soak. Put them in the
skillet, also. Cook until nicely browned on the bottom, about 3 minutes. Use
a spatula to turn each piece. Cook the second side about 3 minutes or until
To Serve: Put
each piece of French toast on a plate and spoon about 1/2 cup of the hot apple
pie filling over. (Refrigerate leftover pie filling to use another day.) For
an extra special treat, put a scoop of vanilla ice cream on top of each
apple-covered French toast slice!
Pecos Bill Chili Con
Pecos Bill was a Texan,
the greatest cowboy ever. Raised by coyotes, he invented cattle lassoing and
great time to have some of the famous Chili from Pecos Bill is after a trip to
the library to find stories about him. He was alone in the wilderness,
without gun or knife. He chopped down no trees, and killed no animals. The
Native Americans and the settlers both respected him. He lived simply. He
slept outdoors, walked barefoot and ate berries. He made his clothes from
sacks and wore a tin pot for a hat (and to cook with)
tablespoons bacon drippings or vegetable oil
1 clove garlic, minced
1 small onion, chopped
1 small green pepper, chopped
1 (16 ounce) can tomatoes, including liquid
1 (16 ounce) can chili beans, including liquid
1 (15 1/4 ounce) can red kidney beans, including liquid
2 teaspoons salt
1 teaspoon granulated sugar
2 tablespoons vinegar
1/4 teaspoon ground black pepper
3 tablespoons chili powder
Dash Tabasco sauce or cayenne pepper
1 pound lean ground beef
1/2 cup onion, chopped
1/2 cup Cheddar cheese, grated
1 tablespoon of the bacon drippings in a large frying pan and sauté garlic
until golden brown.
chopped onion and green pepper.
Cover pan, cook over low heat until onion is translucent.
Meanwhile, mash canned tomatoes in own liquid in a 4-quart saucepan or Dutch
add chili beans and kidney beans, including liquid.
salt, vinegar, pepper, chili powder, Tabasco sauce to beans and tomatoes and
bring to simmer.
sautéed garlic, onion and green pepper.
Reheat frying pan and sauté beef in remaining bacon drippings, stirring with a
fork to crumble, until cooked.
Drain off fat and add beef to bean mixture in saucepan. Simmer, uncovered, for
45 minutes or so, stir occasionally.
Serve in bowls.
with chopped onion and Cheddar cheese. Accompany chili with saltine crackers
or hot buttered tortillas.
Serves 4 to 6.
According to legend to
folklore, the Buckeye resembles the eye of a deer and carrying one brings
good luck. “Buckeyes” have been the official Ohio State nickname since
1950, but it was in use for many years before. The first recorded use of the
term Buckeye to refer to a resident of Ohio was in 1788, even before Ohio was
a state! Colonel Sproat, a 6’4" heavy man, led the legal delegation at the
first court session of the Northwest Territory in Marietta. The Native
Americans in attendance greeted him with shouts of "Hetuck, Hetuck" (the word
for buckeye). It is said they called him this because they were impressed by
his stature and manner. He proudly carried the Buckeye nickname for the rest
of his life and it gradually spread to his companions and to other local
settlers. By the 1830s, writers were commonly referring to locals as
“Buckeyes.” I have always been fascinated with the Buckeye even though I have
never stepped a foot in Ohio living most of my life in St. Louis, MO. But
even as a kid I would find Buckeyes on the ground and feel lucky. Living now
here in Alabama I haven’t seen many Buckeye trees so I found a relatively
similar idea for one, ‘cept you can eat this one. NO eating the REAL Buckeye
Nut. The real ones are ONLY to carry in your pocket, ask any Ohio Buckeye
Football fan! Baloo
box powdered sugar
1 cup graham cracker crumbs, approx.12 crackers
1 cup coconut - flaked
1 cup chunky peanut butter
1 cup soft margarine
all ingredients together,
into irregular shaped balls
Refrigerate until thoroughly chilled, overnight is best.
top of a double boiler, melt 6 ounces of chocolate chips and ½ cake of
paraffin. (found in grocery stores)
off heat, but leave mixture over hot water. Use toothpicks to dip balls into
chocolate. Place on wax paper and refrigerate until cool.
Cheese Dog Roll-Ups
West Michigan Shores Council
Preheat oven to 375 degrees, separate 1 can refrigerated crescent dinner rolls
into 8 triangles of dough. Cut a narrow slit lengthwise in each of 8 hot dogs
and put a strip of cheddar cheese into each slit. Place hot dogs on wide end
of dough triangle and roll up. Cook on ungreased cookie sheet, cheese side
up, for 10 to 15 minutes or until browned.