Simple Menu Items
Simple, but GOOD!
Breakfast
French Toast
Scouts find this one so filling they say they don't need bacon
or sausages to go with it. For each person, you need 4 slices
bread, 2 eggs, and 1/2 cup milk. Beat eggs and milk and add
cinnamon to flavour. Dunk bread in mixture, but don't soak too
long. Fry in buttered pan until golden brown. Top with margarine,
pineapple pieces, frozen strawberries. or commercial whipped
cream. Serve with hot orange juice (made from crystals) or milk.
Eggs & English Muffins
For each person, you need: 2 eggs, 2 English muffins, 2 slices
ham. Toast the muffins. Fry eggs and ham and make a sandwich. If
you like, save one muffin to eat with jam. The Scouts generally
eat an orange along with this. Sometimes they prefer tinned fruit
(peaches and fruit cocktail are favourites).
Ultra Easy
Drain tinned fruit and use it to top dry cereal. Add milk.
Accompany with orange juice.
Lunch
Grilled Lasagna Sandwiches
Each Scout eats two sandwiches. For each sandwich, you need
two slices bacon or ham and two slices mozzarella or swiss
processed cheese. Spread sour cream and tomato paste on bread and
sprinkle on a little oregano to flavour. Fry bacon or ham and put
it between two slices prepared bread. Butter the outside of the
bread, fry, and eat.
Grilled ham and cheese sandwiches are also popular with the
Scouts, and they often accompany them with a Japanese noodle soup
and a side dish of fresh carrots.
Dinner
Camp Tacos
The 130th Duggan Scouts love this one, perhaps because it's
easy to cook and clean up. They generally eat two or three big
tacos each. Fry ground beef with some taco sauce to spice. Put
into taco shells. Top with shredded lettuce, grated cheddar
cheese, diced tomatoes, and more taco sauce. Some patrols also
bring along sour cream to add to the dish, and most have buns or
bread as well as lots of juice on the menu.
Shish Kebob
The Scouts enjoy all varieties of kebobs and generally serve
the meal with instant rice or fire-baked potatoes. Among the
popular items to skewer are cubes of beef, green peppers, onions,
cherry tomatoes and pineapple rings.
For a bit of a change, they might try Burger Bobs, a recipe
Scouter Hazel Hallgren, Red Deer, Alta., shared with the Leader.
String skewers alternately with medium sized meatballs, egg
tomatoes, pineapple chunks, and pork sausage pieces. Brush
meatballs with oil or melted butter, and grill.
Steak & Potatoes
Grilled steak, with steak sauce rather than herbs and spices,
is by far Alberta's most popular supper. To go with it, the
Scouts generally bake potatoes and roast corn-on-the-cob in the
fire. If it isn't cob corn season, they use boil-in-the-bag
precooked veggies. A few patrols add a salad to the menu,
although it's usually only lettuce, tomatoes and cucumbers
without dressing or spices.
Other Ideas
Other 130th Duggan favourites include fried chicken (the guys
use shake and bake and usually have corn and instant rice or
baked potatoes with it), hamburgers, chili on buns (Sloppy Joes),
and spaghetti. For something a little different, perhaps they'll
add a couple of Scouter Hallgren's hamburger variations to their
repertoire. To make super juicy burgers, add 1/3 cup applesauce
for each 500 g meat. Season and cook as usual. Or try Smokey
Burgers. Mix grated smoke-flavoured cheese with the ground beef
and other seasonings before forming patties and cooking as usual.
To top off all of these offerings and your next outdoors meal,
try Scouter Hallgren's Jamaica Bananas. Put ripe, unpeeled
bananas into the ashes of a good fire and roast until skin is
black (about half an hour). Rake out, split peel down the centre,
and sprinkle fruit with sugar and lemon juice. Eat with spoon or
fingers.
The above items are from an article in The Leader, April 1990,
submitted to our service by Jim Speirs. (Thanks Jim!)
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