https://www.kiakimamuseum.org/files/original/5bb7e2e682e69be15bfcb2ceb7561802.pdf 0ef8ae64ca12351a6b3050af84b0b72f PDF Text Text i) ,n Camp Cherokee Patrol Menu Booklet and Food Preparation Guide CAMP CHEROI(E.E, Kia Kima Scout Reservation Chickasaw Council'Boy Scouts of America HardY, Arkansas Tttis bookht contaiw de uihd food preparation irumrctio* fo, all week' �Menu Booklet and Food Preparation Guide ' carnP cherokee Page 2 A Message from the Directors Sumnrer, 1993 Dear Camp Cherokee Scouts and Scouters: rrre trip ro rrre chickasaw council's beautiful welcome ro Kia Kima! !(/e,re grad you,ve made ozarks. An<l wirh you'as come tons of food to long_term surrrrer:;p i;rir-."r"*fii; "irhe feeidre hungry lnouths of your Scout cllmPers' At as you will see frorn viewing rhis guide' This year wiil provide ,o exception ro rrris rradirior, to..create tneals ralrgingfrottt gourtrret barbecued Carnp Cheftrkee, you have, uuiqu..opporturrity we proviJ;v"L)"1'f.1h;jooi and sot,e si,rple c'icktn ro u,i.rerrri;;i;bili;ild l,'r'";;;;s;;i' yo; tl'oo'J' The Kia Ki,ra Advisory Board' instructions; it's up ro you to prepare ,r'l;lr";;-)' *iirr'. registered dietirian, has conrribured a great composed of council scour.rs, in'.onrurin,iou balanced, exciting menus' amoulrr of tinre ancl effort to create nutritiondly with food services' do ttot ltesitate ro additio.al staple supplies or have a,y.ltroblerns 'i'lre Can'p Cl'e'oktt staffurges vou to errrploy 'eecl ask your unit c,u,selor or rhe Progrant Direcror.' ."d tlt'njuP ''td to use the p"arrol tnethod atrcl': sood 6ealt6 arr<l safery procedures in pr;p;;;;io,, I[you il;ffiil,1;;;; :otking. But most Lr'tt' have run! Yours in Scoutitrg, Paul Proriero George lamberr Director of Food Service Kia Kima Scour Reservation Program Director Camp Cherokee 2 �Menu Booklet and Food Preparation Guide 'Camp Cherokee Page 3 Some Helpful Advice Grace at Meals Ir is imporranr rhar grace ar meals be conducted in a ieverent mar)ner. You may wish to use tlte following prayers at nrealtime. Protcstant. Dear Cod, we tfiank you for beauty and wonders of your creation, and for all the good gilts we receive from you. Amen. as citizens of the United States and to be thankful for all our Amen. blessings as a free pople. H."r.iily farher, we rirank thee for dre privilegc of raking part in sunlrner cantp, where we can leam so ntuch about our ourdoors aDd lifelollg skills. Help us ro be grateful for all blessings. Anren. Alnrighty God, hetp us to be worrhy oIour heritage Roman Catholic. Blessus,OLor{,aldthesethygiftswhichweareabouttoreceivefronrdrybounrythroughChristourLord' Arnen' 'We give you rhank, Almighry bod, who livesr and reignesr forever. for all thy be nefits. May the souls of the fairhful dcpancd, through the mcrcy of God, rcst in pcace. Amen. le-ish. 'Ba-rach at a Adonoi Elohayta mclech ha-olam give dree *rarh, O Lord. Amen. Thc Philmant Gracc. bamoti Lehcm min ha-aretz. For food and health and friendship, we For food, for raimenr, for life, for opportunity, for friendship and fellowship, we drank thec, 0 Lord. Amerr. Staples Availablc to units from the quartermasrer are staples such as salt, pepper, shortening, and dishwashing detcrgent. Coffee will be issued ro unit leaders upon requ€st. Basic Staples: Salr.Pepper.Musrard.Kerchup.CookingShorrening.AluminumFoil'CornMeal'FlouilBiscuitMix' Sugar.Coffee.Tee.LiquidSoap'Brillo/ScrubPadslSanitizerTablets.PapcrTowels'ToilerPaperTraslrr Bags . Drink Powder . Peanut Buttcr 'Jclly Food Delivery Each day the camp quartermesr€r will deliver food to the campsite for the rhrce meals of thc day. Thc Scouts.and leaders ieceiving rire'food should check ro enrure rlrat rhe proper amoutlt of food has been allotred. Food will be dclivercd in cam"p coolers, which should bc rcturncd up to thi riding post as soon as possiblc, so pleasc do not use them for storage. The quartcnnaster will also carry limitid supplies of staple items, many of which ere also availablc at rhe trading post. Perishable Food Since there is.no refrigerarion in rhe campsites, perishable leftovers musr bc thrown out. Therefor€' urge everyone to ear all food supplied For each meal. A timited Jupply of ice is available in the trading post foleadt trooP ro Preserve somc staples in tioop coolcrs. All uneaten food should be thrown into thc slop buckct, not thc rash can. Water Each troop sire has its own water supply for cooking, drinking, and clcan up, It is importanc thet each Scout drink plenry of warcr (nor soft drinks doni) throughout the day, so icc is available for drinking coolers. Washing the Dishes and Cleaning Up Proper facilitics for cffective washing and disinfecrion of eating utensilsand food--pqeparation and eating .quipr.nt must be provided in thc kirihcn. Unless these items arJthoroughly clcaned iftcr thcy are used, food particlcs, surface fifms, or deposits will accumularc. Thesc will supportihc growth of many types of gernrs., including thosc that cirn cause iood-bornc discase. An cffcctivc dishwaihing pto"idut , competendy supcrvised, is essential for hcalth protedion. Eflicient dishwashirig is necessary. Actually, the task should not mke longer than 2O to 25 minutes if it is e teamwork 3 �Menu Booklet and Food Preparation Guide . Camp Cherokee Page 4 fob. The rwo "clearrup people" set up and supervise rhe o1:e 141ie11, bur each pratrol rrrernber rakes care of rviping our, washing, and rilrsing personal eatilrg gear. Here are the steps to follow (also see the illusrratiorrs). . The firsr thing rlre cooks shoultl do to starr the nreal is to ltut a large pot of waterott tlte stove or fire. Thi.s is u.sed for hor drinks, soups, cooking, etc., durilrg ntcal prcparariorr. Tlris por is refilled with water and placed olt the stove or fire to heat bcfore everyone sits down to eat. . RigSr afrer rfte rrreal, clealup people prepare dishwaslrilrg .varer irt a second pot by addirrg soap to a.rnixcure of hot arrd iol,l warcr. Sct up a rhird'por oflror water for drc rirrse. Leave tlre satritizirrg water ott dre stove as long as possible to keep it boiling. Spr.a,i o,rt pl".iti. sheet [or air-drying dishes..For handling dishes in hot water, use. hot Por torltls. Dlssolve.one " irr rhe lror ware r on ih.-rror.. "I'he_sanitizirrg *argj slrould h-e kept on rhe scove and hot as, possible ro ,J,rii;l,tg rabier o[utensils, but ir no longer needs to be kcpt at a rolling boil ifa sanitizing agent has been added. "id "lr-liying . Each person wipes all food parcicles and grease frorn al_l personal.eating gear wirh a. paper towe-l- Two people ,olunr.i, ro do t5e personal disftes of rhe cleinup pe ople ; thc'y should be first in line. Cleanup people start clearting out cook pots. . Everyone own dishes, including thc cup,each evening. After they are_washed in the wertn-soaPy waaer, the disSes are dunketl in rfie hor rilrse warer. Nexr thCy are dunked For several seconds in rhe sanitized boililrg water olt dte stove, thcn placed on rhc plasric shcet to air-dry. Towels should not be used for drying. AII of.the personal dishwashing'should ,.ot t"L. longer than 5 or l0 ininutes at the most. At this point, the others may leave' and the cleanup people finish the job. washes his . Using a minimurn of water, wirh a nretal scouring pad or abrasive cloth, cleanup people por. ih.y wash and rinse cook pors, rhen plaa them on che plasdc sheer to air-dry. ' Dishwater is dunrped in thc wastcwarcr disposal. ' Cleanup people crush all cans, then place all disposables irr the trash disposd bag. ' Srore dishes and cook pors in a dry, fly-proof place, such as a food box or in plastic bags. wash out the inside of all . Clean up sroves or fire area and police the area. Clean, hang up, ar put eway all dishwashing eq-uipnrent in a pJace wlrere ir wrll dry our rhoroughly. Check rhe sroves beforc leaving ro bc sure thar rhey are complerely off. Retnember: rhis wholc process is casily complctcd by a wcll-organizcd pattol in 30 minutes or lcss. Rotation of Responsibilities To ensure an efficient food service operation, patrol membets should be assigned (ood preparation responsibilities on a rocational basis as soon as possible. You will nore in observing dre-samplc Rorarion of Responsibiliries chart (sec end of booklct) rhar the patrol leader is not included on th. rot tiln schedulc. Thc lcadcr must scrvc as supcrvisor of the food prcparation pcoplc, always on dre dert to lelrd assistance and guidancc. The HbAD COOK and assisranr are responsible for organizing rhe food issue, following food cooking instructions carefully, for preparing and serving tlrc nrcals on timc, and for saying grace. Thc FIRE ST.WATER/SET-UP MAN has warcr available for cooks and placcs drinking werer or fruit drink on thc tabte for rncals. As well, if needed, he builds rhe fire in ptcnty of timc for cookingand sets rhc table for rlrc nIeal. Thc KITCHEN CLEANER and assisranr begin boiling wat€r for dishwashing immediately after cooking is completed, are responsible for clcaning rhe kitchen and dinirrg aru- and for having all cooking and cating equipntent rcady for thc nsxt meal. The CAMPSITE CLEANER and assistant check ro see rhat tenrs are in good order, and keep dre campsite dean. The Rorarion of Responsibiliries charc is inrended to serve as a 4 ge neral guideline. At cimes, it will bc ncccssary for �Menu Booklet and Food Preparation Guide . Camp Cherokee Page 5 everyone ro pitch in and get dre job done. A good leader will encourage the team to be aware of rhis facr arrd be ready for any enrrryency. Daily lnspection As a parr of rhe daily campsite inspection, the kitchen and dining area will b-e inspected for adherence to the above cleanup, disposal, and storage specificarions. Ir is important for the sakc of your troop and parrol to follow these guidelincs and the suggesrions ofdre inspecrors carefully' Stoves and Fires Kia Kirna allows rhe use oFeirhe r stoves or cooking fires in the preparacion of Camp Cherokee meals. Howeve r, the sraff does ask rhar srove lighrirrg be donc by an adulr lcader and thar cooking fires be confirred to established fire circles. Stove and lantern fuel must be stored in the locked cage in the camp. Pleasc scc your trnit counsclor or the Program Director [or assisance. For-nrore infornration on building good cooking fires or on rhe use of stoves, consult the Bo1 Scout Handbooh or Fieldbooh. Cooking Equipment as well as Dutch ovens, grills, wash and if posible, plates. The camp cuPs, bring Each troop should silveruare, utensils. orher cooking tubs, griddles, and invires all rroops ro bring rheir own stoves, cook kirs, and other equiprnent for the week. Kia Kima's troop issue service lends standard Trail Chef Kits and utensil kits, Staff Guests Each day ar breakfast and dinner your troop will have additional food for smffguesrs. The staff has been asked co arriye on timc for these meals, and if your guesrs are nor on timc, Eel frec ro eat thc exra food. Waste Disposal A sufiicient number of trash bags will be available to each troop from the quartermaster at the Ttading Post. 5 T �Menu Booklet and Food Preparation Guide ' CamP Cherokee Page 6 tMPORTANl',NOTE: All menu items are subjeil to substiturion. Sun dav Dinner Whopperburgers; Cround Beef Patties Cheese, 2 slices Ltttuce and tottrato Buns.2 French fries Corn ott dre Cob Desserr Drink Whopperburgers nsrrucrions: I Prcparc firc antl grill for cooking'. for the edges' Cook to desired doneness' Kia Kirna recommends ',tr.t. 2. place patties on grill and flip when brown around slicing and washing by it ni pink area. Pre pare trimmings safery reasons rhat Sanrburgers be cooked u.nrit buns' the out sctting and cheese, dri tomato, slicing t,,-ul l. "na French Fries nstructions: Heat shortening in dutch oven ot largc pot' Add french friel arrd cook until golden brown and crispy' I l. : Corn on the Cob of salt' a dash Add near boiling' to l. Hear watcr in large pot tender' until cook ind corn 2. Add ears of Mond r Breakfast Pancakes Link sausage J uice Milk Pancaftes ltEcdicnts ncc*d: IJtcnsik nccded: Pancakc Griddlc mk Vcgctabh oil Milk or wato Miing'bowl Measwing anp Measuring spoont Forh Large spoon Sparula Instructions for preparing: l. Put a small amount of oil on griddle and place on hcat' 2. Mix pancake mix and water in the rado of 7 pans mix' I pans water' . lf b"r,., and sccing whcthet this drop sizzles whcn it hits 3. Tcst thc hcat of the griddlc by dropping rn,ifi'"n,.r* the surtacc. " 6 �I Henu Booklet and Food Preparation Guide . Camp Cherokee Pege 7 4. When hor, drop one spoorrful of batrer onro griddle near one side. Conrinue droppirrg paucakes onto rhe griddle tunril ir is lull. 5. \flren bubbles have broken out all over tlre uncooked side, the pancake shou]d bc turtrcd ovcr. Test to make surc ir is ready ro be turned by firsr lifiirrg one side, chcn tlip dre whole pancake. 6. Clreck in the sanre menner ro see whether the second side is done. V'hen ir is, nke dre pancake offthegriddle. Keep the done pancakes warm. 7. Continue cooking pancakes until all *re 8. Serve widr sr'ru1, attd buner. batter has been used. Lin-k Sausage I lrstructir.rtts for prcparirtH: Place sausages in a hor skillet and fry until brown and not pink on dle inside. Lunch Ham ard cheese sandwidres (2): Bread, 4 slices Ham, 2 sliccs Clreese, 2 slices [rrtuce Tomatoes Chips Drink Dcssert Dinner Tacos (2): Taco shclls,2 Ground bc.[,4 oz. Grared cheese,4 oz. [rrruce Tomato Spanish ricc Rcfricd beans Cornbread Dessert Drink Tacos lnfiedicnn necdcd Groutd becf, for 4 Dcrsom: I h. Taco shclk, 8' Gratcd.chcesc - 2 c-ttps Taco scuoning- 1 oz Itmtce Tomato I nsrrucrions fo r oreoarins: L Brown ground 2. beef, being careful to drain exccss grease as ir is cooked. Add taco seasoning and rlrcn add water undl taco mcat rcachcs dcsircd consistcnclr. 3. V/ash and shrcd lcttuce, wash and dicc tomato, and scrve mcat, lcuucc, checsc and tomato Speaish Rice Iwredicnn nccded for 4 bcnons: Rbc,4.5 oz Ricc scasoning, I bag 7 in taco shdl. �J'lenu Booktet and Food Preparation Guide Page 8 I Water, ' CamP Cherokee ntp Instrucciorrs for pre parirrg: place rice and seasorrirrg i1 p411. Irotrr Ior warer over rice atrd seasoniltg, stir gently attd stealtt urrcovered [or 45 rninures, or trrrril rur,.i'i, atsorbcd. Fluffgently to distribute contents evenly. Canncd tumatoes are auaihblc as an opion by rcqttctt oJ'the qttartennaster. Refried Beans lngredicna nccdcd.for 4 ?ersons; Beans, 4 oz. 'V{/ata, oz 8 Insrructions For preparing: l. Place beans in pan. 2. Pour boilirrg water over beans and stir. 3. Covcr and let stand for ! minutes. 4. Season to taste and let stand before serving. 5. If beans trcconrc dry, add water to dcsired colrsistcncy' Cornbread Inercdicnt nccdcd: Com ncdl (issaed at bcginning of weeh) Egs Bahing poudtr Foltow instracions on cornmcal pacbagc. Tuesdav Breakfast Egg, Ham Biscuits Milk Juice Egs Option l--Scrambled Fggs utcnsik nccid: Inmcdicntt nccfud: frying pant Boul Eggs 2 Milh Buttfi ot thoficnint Fork or Eoon Mcasuring cap Mcasuring spoons Spanh (2 if aoaikbb) Instructions for preparing: l. Pur 2 large fryingpans over firc with abour a rablespoon of busrcr/shoncning in each pan2. Brcak.dr iuio i'bo*|. (lr is a good idea to brcak each egg inrc a cup and rlen dump it into drc bowl aftcr you have ttut it is good.) I cup of milk to the eggs, and then beat thoroughly, using a fork or e sPoon. 4. Vhcn *rpans arc bol, divifi thc eggs cqudly bcrwccn ihc r*o yrns. Cook ovcr a lhg firc. dccidcd 3. Add I �Menu Booklet and Food Preparation Guide . Camp Cherokee Page 9 f Usilrg the spatula, scrape the botrom oI the frying pan &g+us.111k. 'fhis is tlre parr oI dre eggs drar cooks. \{'}re n r.otr scrape rhe botrom, rou allow nrore o[rhe liquid eggs to nrove to rhe bottom ro cook. 6. Eggs are dorre when all the liquid is solidified. Do gq.r cook tlre eggs hard. Scranrblcd eggs are best wltert drey are orr !. r}re soii side. Suryestions. Serue eggs immcdtately. lf ,tou ltold tbem or allota them to get hard, the;y u'ill not be at good. lf you are bauing bacon or tailsase,cookrhesebefbreToucoohthecgs. Youcanuscpartofthcgreaseasshorteningincoohingyourcgs. Oprion Il--Fried Eggs ln{redicnt nccdtd: Utcntils nccdcd: frying pan: Sparub (2 if auailablc) Eggt 2 Butter or $ortcning lnstructions for oreoarinc: l. Put about 2 rablespoons ofburrer/shortening in each frying pan and put over fire. 2. li7lren pans are hor, break eggs into rhem. Put 3 or 4 in cach pan. The number you do will depend uPox tlte sizr of your frying pan. Do not crowd rhe eggs. Leave room for aking them out with the spatula. 3. Remember that eggs are best if cooked over a slow fire. 4. You should be able ro tell by the looks of the eggs when they are done. Remove them one by one xnd serve immcdiatcly. 5. Continue to fry eggs until all are cooked. You might even cook some to order---over lighdy, over hard, and so on. Succe$iofi: If yoa arc rrving bann 0r tdutage with egg, coole thc bacon or sausage firct Uc thc grear as shortening in coohirg yoar eggt. Cook ham in skiller or on griddle unril ir is warm "rO .rT$ir the edgcs. Biscuits InEcdicnts nccdcd; Flour Bahing powdzr Milh I nsrructions for preparing: Follow instructions oz flour pachage. Lunch Sloppy'Joes (2) Chips ' Drink Fruit Dessert SloppyJoes Inercdimt Utensih nccdcd: 2 frying pans Meuuring nccdcd: Shortcaing Hambutger - I pound spoons Sparuh Paring hnifc 8-quart kcnh Sab Pcppo Hamburgo buns - 8 9 �Menu Booklet and Food Preparation Guide . Camp Cherokee Page l0 Large ttirring tpoon Sloppv /oe tdr{'c mi-r - I bag - 3/4 orp Tomaro paste rtsrructrorrs tr.rr prcParittg: I)ur abour I rablespoon oIslrorrerring irr each Frvilrg parr; 1>trr over coal.s. l. Vhen frvirrg pans are ltot, staft to brown tlte harnburger, doirrg orrlv a srrrall allrount ar a rirre. Use spatula ro runl lranrburger over. 3. \(henever anv lrarrrburger is bro*,, .1, retnove from frvirrg lran and add to tlre kertle. [)lace kettle over a low fire, addirrg sloppv joe rrrix:rrd water. Stir occasiortallyand sirnrrrer until de.sired thickness. I l. Dinner Barbecue Chickerr Poraro Salad (preparcd) Baked Bcans (ogrcn and heat in pan) Bread Waternrelon Drink Barbecue Chicken lnclcdicnn nceded lbr 8 ocrsou: Chichn - 16 pieccs Barbcancsarcc-4ntps Instructions for oreoarilru: l. Prepare fire forgrilling bygertinga hor bed of coals. Place grill over fire. 2. Liglttly salt and peppr chicken and prepare for cooking. 3. Place chicken pieces on grill, coatirrg the mcat with barbecue sauce. 4. Continue to baste meat in sauce as it cooks, checking its doneness about every l0 minutes. 5. Servc cooked chickcn wi*r additional barbccuc saucc. VkdEesday Breakfasr: French Toast Bacon Fruir Milk J uice French Toast Insrcdicnfi netdcd for 8 Dcrsom: Brcdd - Eg-8 I loaf Milh - l'quan I nstruction s for prcparing: l. Hear rhe griddle until warrn for cooking. 2. Make a nrixrure of eggs and milk. 3. One-by-one, dunk each slicc of bread into the mixturc. Bc carefrrl not to soak thc btcad but to lightly coat it. 4. As they are removed from the mixture, place dre slices of bread onto a lightly buttered griddle. Cook unril brown on thc sidc hcing down and flip. Cook orhcr sidc and removc from griddlc. �(, I'lenu Booklet and Food Preparation Guide . Camp Cherokee Page I I a' Bacon Urcnsils nceded. lngrcdicntt needcd: Kntfi Bacon 2 to ctrt bacon fling pans Spantla or lbrh 12 if auatlablc) Itaper touels Plate for /tolding I rrrrrucriolri t.rr I'rcl'ariilg: l. Cur pourrd oIbacon irr lraJf arrd [)ut one IralFirr each fryirrg parr. l)ur over rrrediutrt flre. Do not separate bacon at tlris [)oitrr' 2. r\.s the bacorr srarts to heat up, it will also start to curl slightly and now you can start to separate tlre slices wifi a lork or a sparula. Let the lteat separare the bacon for vou. 3. When tlre bacon sarts to turn a liglrt brown, turn over and cook the orher side. 4. \7hcn borh sides oIa slice arc light brown, renrove it fronr thc pan. lf you leavc the slices in until they beconrc dark brown, drey will be burned! Fold several paper towe[s so that you have rwo or rhree rhicknesses. Pur dre bacon on this ro absorb surplus grease. 5. Keep the cooked bacon warm unril served. Suryesrions: Always cooh your bacon bcing coobed. f rst. Bacon uill hoid, u'htie egs, fencb tzatt, or pancdket shouA t-lsethe$414n,,7,r,"a15vbT5l,q,,lqnvgforTouregs,.fienchtoait,orpancakes- be serued o soon as pottible a/ier Inmottcas€s,youwillhaactoomuchgr€asc and mutt dispose o.l'some. Remember, if yor put it on rhe lire, it is lihely to /lare u? at yu. Ptt it in an cmpty can and burn it aJier you haae Jinished coohing or use it as a Jirc startcr J'or your next fire. Howeuer, always be careful. One pound of'bacon will ustml$ haue about twclue slices, or I-l/2 slices per prson.Bicuits !@' Chili dogs Clrips Fruit Drink Desse rt Chili Dogs trstructiolrs for DrcDarins: Option 1. Boil water with a daslr of salt in a mediunr-sized por and add hor dogs ro warer. Cook unril hor dogs are warm in rhe ce nter. Optton 2.?le,ce hot dogs on grill and cook unril warm in the center. I Varm chili irr a small pot. Pre pare onion by dicing. Di.ues,' Pork chops Maslred poraroes Green beans Bread Cobbler (troop requesr pcaches, erc.) Dessen (ice crcam) Drink �Menu Booklet and Food Preparation Guide . Camp Cherokee Page 12 Pork Chops I ns nrrcn o ns l. [)lace lb r prcpurr n{; grill over coals. 2. Spriuklc a srrrall arnount oIsalt arrd pepper otr each.side oIpork clrops. J. Place p.rrk clrops onto grilI and cook until lrghtlv charrecl arottttd the edges and done inside. DO NOT OVERCOOK OR IT \(ILL TASTE LIKI LEATHER. 4. V'lrerr dorre orr orre side, flip ove r wrth large 5. Se rvc wltett ltot. fork. Cook urrtil done as ort rlte otlrer side. Mashed Potatoes /noredients needed /or I Derrons; 3 cttps rnstant mtshcd potatoes 6 nrps wato Salt to taste nstrucriotrs for preparing: Boil water. After warer is boiling, renlove frottr ltear. 2. Slowly add irrstarrr nrashed poraroes while stirrirrg. Stir until tlre potates reach the desired coltsistency. lf poatoes are too thick, add watcr. lf too thin, add more mix. I I. Green Beans I rrstructions lor preparing: Open can oFgreerr bearrs and place irrto snrall por. Add salr arrd pepper to raste and hear unril warnt. Cobbler lncrtdienx needed. Bisait mk Sugar Water Can offuit I nstrucrions for ureoarinc: L Linc dutch oven wirh foil. 2. Empry contcnts of fruit can and 112 atp sugar inlo dutch oven. 3. Pour biscuit mix and water in rhe dutch oven in the ratio 7 parts mix to 5 parts water. 4. Place lid on dutch oven and place on coals. Add cods to lid. 5. DON'T PEEK ! 6. Cook urlril done, approxirnarcly 45 minutes. Corn-On-The-Cob Instructions for ureuarirrrr: L Boil water with a dash of salt in a large pot. 2. \7hcn water is boiling, add corn and cook until kernels are warm and tender. Scrve with butter whilc hot. Thurs dav Breatfass Scrambled Eggs Patry Sausage Hash Browns Milk J uice Scrambled Eggs Sce Tuesday �(, Menu Booklet and Food Preparation Guide . Camp Cherokee Page 13 Hash Browns I ttrtruct it.r tts lt.r r lrrc[,ari ttg; l. Hear skillet, addirrg a srnall anlount oIvegetable oil ro tlre skillet. 2. Place lraslr brown pattics into the skillet and fr,v until goldcn brown and warnr on the inside Sausage :lt'e in:rntctions Jbr ,l[ondd\ morning (e.rcept t/tcy're round rhrs tine) Luach: Sandwiches -I'una Fruit Desse rt Drink &gs, Rigatoni with nreat sauce Green salad Carlic brcad Dessert Drink Rigatoni With Meat Sauce lngredicnts needed jfor 8 ?cnons; Rigatonipasta- I bag Spaghcni saucc - Ground beef rrstructiorrs [or [rrepari ng: Brown ground beef as before, being careful to drairr exces.s grease. 2. Mix grourrd beef arrd spaghetti sauce, adding salt alrd pepper to desired tasre. 3. \flrile spaghetti sauce is being prepared, boil a large pot ollightly salted water. !fllretr water boils, add pasta and cook until tender. Be carelul not to overcook or the pasta will become sogry. When cooked, drain water from pasra. 4. Serve nlert sauce over pasa. I l. Green Salad Cat ap bttucc and tomatocr, tott dnd toac with uA drcssing. Carlic Bread Buttcr bread, sprinkle garlic powderand hear in foil. Fridav Breakfast: Pancakes and Syrup' Ham or bacon Fruir Milk Juicc Panca&es Refer ro Monday morning. Ham Refer to Tueday morning �.\ Menu Booklet and Food Preparation Guide . Camp Cherokee Page 14 Bacon Refer to Wednesda,v tnornitrg. Lunch: Subrnaritre Sandwich Chips Drink Desse rt Submarine Sandwich Iilqrrdicnh. ntedrul lir I :ttdwith; Sub bun - I Balogna Salamt C b eese Lctfirce Tomato l nstructions [or preparing: Place meats, tettuce, tomato, and cheese on Sub bun, add desired condiments, and eat. Dinner: Fish filers Hush puppies Cole slaw (prepared) Drink Dessert Fish Filets Heat oil in skillet Turn and repeat. Afrer oil is hor, place filets in skillet and cook uncil golden brown and cooked thoriughly. Hush Puppies lnsredients needcd for I oersons: Huh puppy mix - 4 atps lV'ater I l-l/2 ntps nstrucrions for ureoarins: l. Mirhush puppy mix with cold water. Batrer should be rarher thick. 2. Allow ro stand for l5 to 20 nrinutes before using. Do not stir furdrer. 3. Usc a small spoon ro dip and place in cooking oil. Cook at about 350 degrces for about 4 minutes or until golden brown. Saturday Breakfast: Sweet Rolls, Cereal (individual bowls), Milk, Juice : � Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Kia Kima Publications and Papers Description An account of the resource Contains miscellaneous papers and publications by Kia Kima including promotional flyers, Camper Handbooks, staff materials, and program materials. Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Text Any textual data included in the document i) ,n Camp Cherokee Patrol Menu Booklet and Food Preparation Guide CAMP CHEROI(E.E, Kia Kima Scout Reservation Chickasaw Council'Boy Scouts of America HardY, Arkansas Tttis bookht contaiw de uihd food preparation irumrctio* fo, all week' Menu Booklet and Food Preparation Guide ' carnP cherokee Page 2 A Message from the Directors Yours in Scoutitrg, Dear Camp Cherokee Scouts and Scouters: welcome ro Kia Kima! !(/e,re grad you,ve made rrre trip ro rrre chickasaw council's beautiful long_term surrrrer:;p i;rir-."r"*fii; "irhe ozarks. An<l wirh you'as come tons of food to feeidre hungry lnouths of your Scout cllmPers' This year wiil provide ,o exception ro rrris rradirior, as you will see frorn viewing rhis guide' At Carnp Cheftrkee, you have, uuiqu..opporturrity to..create tneals ralrgingfrottt gourtrret barbecued c'icktn ro u,i.rerrri;;i;bili;ild l,'r'";;;;s;;i' we proviJ;v"L)"1'f.1h;jooi and sot,e si,rple instructions; it's up ro you to prepare ,r'l;lr";;-)' yo; tl'oo'J' The Kia Ki,ra Advisory Board' composed of council scour.rs, in'.onrurin,iou *iirr'. registered dietirian, has conrribured a great amoulrr of tinre ancl effort to create nutritiondly balanced, exciting menus' I[you 'eecl additio.al staple supplies or have a,y.ltroblerns with food services' do ttot ltesitate ro ask your unit c,u,selor or rhe Progrant Direcror.' 'i'lre Can'p Cl'e'oktt staffurges vou to errrploy sood 6ealt6 arr<l safery procedures in pr;p;;;;io,, ."d tlt'njuP ''td to use the p"arrol tnethod atrcl il;ffiil,1;;;; :otking. But most Lr'tt' have run! ': Sumnrer, 1993 George lamberr Director of Food Service Kia Kima Scour Reservation Paul Proriero Program Director Camp Cherokee 2 Menu Booklet and Food Preparation Guide 'Camp Cherokee Page 3 Some Helpful Advice Grace at Meals Ir is imporranr rhar grace ar meals be conducted in a ieverent mar)ner. You may wish to use tlte following prayers at nrealtime. Protcstant. Dear Cod, we tfiank you for beauty and wonders of your creation, and for all the good gilts we receive from you. Amen. Alnrighty God, hetp us to be worrhy oIour heritage as citizens of the United States and to be thankful for all our blessings as a free pople. Amen. H."r.iily farher, we rirank thee for dre privilegc of raking part in sunlrner cantp, where we can leam so ntuch about our ourdoors aDd lifelollg skills. Help us ro be grateful for all blessings. Anren. Roman Catholic. Blessus,OLor{,aldthesethygiftswhichweareabouttoreceivefronrdrybounrythroughChristourLord' Arnen' 'We give you rhank, Almighry bod, who livesr and reignesr forever. for all thy be nefits. May the souls of the fairhful dcpancd, through the mcrcy of God, rcst in pcace. Amen. 'lBea-i-srhac. h at a Adonoi Elohayta mclech ha-olam bamoti Lehcm min ha-aretz. For food and health and friendship, we give dree *rarh, O Lord. Amen. Thc Philmant Gracc. For food, for raimenr, for life, for opportunity, for friendship and fellowship, we drank thec, 0 Lord. Amerr. Staples Availablc to units from the quartermasrer are staples such as salt, pepper, shortening, and dishwashing detcrgent. Coffee will be issued ro unit leaders upon requ€st. Basic Staples: Salr.Pepper.Musrard.Kerchup.CookingShorrening.AluminumFoil'CornMeal'FlouilBiscuitMix' Sugar.Coffee.Tee.LiquidSoap'Brillo/ScrubPadslSanitizerTablets.PapcrTowels'ToilerPaperTraslrr Bags . Drink Powder . Peanut Buttcr 'Jclly Food Delivery Each day the camp quartermesr€r will deliver food to the campsite for the rhrce meals of thc day. Thc Scouts.and leaders ieceiving rire'food should check ro enrure rlrat rhe proper amoutlt of food has been allotred. Food will be dclivercd in cam"p coolers, which should bc rcturncd up to thi riding post as soon as possiblc, so pleasc do not use them for storage. The quartcnnaster will also carry limitid supplies of staple items, many of which ere also availablc at rhe trading post. Perishable Food Since there is.no refrigerarion in rhe campsites, perishable leftovers musr bc thrown out. Therefor€' urge everyone to ear all food supplied For each meal. A timited Jupply of ice is available in the trading post foleadt trooP ro Preserve somc staples in tioop coolcrs. All uneaten food should be thrown into thc slop buckct, not thc rash can. Water Each troop sire has its own water supply for cooking, drinking, and clcan up, It is importanc thet each Scout drink plenry of warcr (nor soft drinks doni) throughout the day, so icc is available for drinking coolers. Washing the Dishes and Cleaning Up Proper facilitics for cffective washing and disinfecrion of eating utensilsand food--pqeparation and eating .quipr.nt must be provided in thc kirihcn. Unless these items arJthoroughly clcaned iftcr thcy are used, food particlcs, surface fifms, or deposits will accumularc. Thesc will supportihc growth of many types of gernrs., including thosc that cirn cause iood-bornc discase. An cffcctivc dishwaihing pto"idut , competendy supcrvised, is essential for hcalth protedion. Eflicient dishwashirig is necessary. Actually, the task should not mke longer than 2O to 25 minutes if it is e teamwork 3 Menu Booklet and Food Preparation Guide . Camp Cherokee Page 4 fob. The rwo "clearrup people" set up and supervise rhe o1:e 141ie11, bur each pratrol rrrernber rakes care of rviping our, washing, and rilrsing personal eatilrg gear. Here are the steps to follow (also see the illusrratiorrs). . The firsr thing rlre cooks shoultl do to starr the nreal is to ltut a large pot of waterott tlte stove or fire. Thi.s is u.sed for hor drinks, soups, cooking, etc., durilrg ntcal prcparariorr. Tlris por is refilled with water and placed olt the stove or fire to heat bcfore everyone sits down to eat. . RigSr afrer rfte rrreal, clealup people prepare dishwaslrilrg .varer irt a second pot by addirrg soap to a.rnixcure of hot arrd iol,l warcr. Sct up a rhird'por oflror water for drc rirrse. Leave tlre satritizirrg water ott dre stove as long as possible to keep it boiling. Spr.a,i o,rt " pl".iti. sheet [or air-drying dishes..For handling dishes in hot water, use. hot Por torltls. Dlssolve.one ,J,rii;l,tg rabier irr rhe lror ware r on ih.-rror.. "I'he_sanitizirrg *argj slrould h-e kept on rhe scove and hot as, possible ro "id "lr-liying o[utensils, but ir no longer needs to be kcpt at a rolling boil ifa sanitizing agent has been added. . Each person wipes all food parcicles and grease frorn al_l personal.eating gear wirh a. paper towe-l- Two people ,olunr.i, ro do t5e personal disftes of rhe cleinup pe ople ; thc'y should be first in line. Cleanup people start clearting out cook pots. . Everyone washes his own dishes, including thc cup,each evening. After they are_washed in the wertn-soaPy waaer, the disSes are dunketl in rfie hor rilrse warer. Nexr thCy are dunked For several seconds in rhe sanitized boililrg water olt dte stove, thcn placed on rhc plasric shcet to air-dry. Towels should not be used for drying. AII of.the personal dishwashing'should ,.ot t"L. longer than 5 or l0 ininutes at the most. At this point, the others may leave' and the cleanup people finish the job. . Using a minimurn of water, wirh a nretal scouring pad or abrasive cloth, cleanup people wash out the inside of all por. ih.y wash and rinse cook pors, rhen plaa them on che plasdc sheer to air-dry. ' Dishwater is dunrped in thc wastcwarcr disposal. ' Cleanup people crush all cans, then place all disposables irr the trash disposd bag. ' Srore dishes and cook pors in a dry, fly-proof place, such as a food box or in plastic bags. . Clean up sroves or fire area and police the area. Clean, hang up, ar put eway all dishwashing eq-uipnrent in a pJace wlrere ir wrll dry our rhoroughly. Check rhe sroves beforc leaving ro bc sure thar rhey are complerely off. Retnember: rhis wholc process is casily complctcd by a wcll-organizcd pattol in 30 minutes or lcss. Rotation of Responsibilities To ensure an efficient food service operation, patrol membets should be assigned (ood preparation responsibilities on a rocational basis as soon as possible. You will nore in observing dre-samplc Rorarion of Responsibiliries chart (sec end of booklct) rhar the patrol leader is not included on th. rot tiln schedulc. Thc lcadcr must scrvc as supcrvisor of the food prcparation pcoplc, always on dre dert to lelrd assistance and guidancc. The HbAD COOK and assisranr are responsible for organizing rhe food issue, following food cooking instructions carefully, for preparing and serving tlrc nrcals on timc, and for saying grace. Thc FIRE ST.WATER/SET-UP MAN has warcr available for cooks and placcs drinking werer or fruit drink on thc tabte for rncals. As well, if needed, he builds rhe fire in ptcnty of timc for cookingand sets rhc table for rlrc nIeal. Thc KITCHEN CLEANER and assisranr begin boiling wat€r for dishwashing immediately completed, are responsible for clcaning rhe kitchen and dinirrg aru- and for having all cooking and rcady for thc nsxt meal. after cooking is cating equipntent The CAMPSITE CLEANER and assistant check ro see rhat tenrs are in good order, and keep dre campsite dean. The Rorarion of Responsibiliries charc is inrended to serve as a ge neral guideline. At cimes, it will bc ncccssary for 4 Menu Booklet and Food Preparation Guide . Camp Cherokee Page 5 everyone ro pitch in and get dre job done. A good leader will encourage the team to be aware of rhis facr arrd be ready for any enrrryency. Daily lnspection As a parr of rhe daily campsite inspection, the kitchen and dining area will b-e inspected for adherence to the above cleanup, disposal, and storage specificarions. Ir is important for the sakc of your troop and parrol to follow these guidelincs and the suggesrions ofdre inspecrors carefully' Stoves and Fires Kia Kirna allows rhe use oFeirhe r stoves or cooking fires in the preparacion of Camp Cherokee meals. Howeve r, the sraff does ask rhar srove lighrirrg be donc by an adulr lcader and thar cooking fires be confirred to established fire circles. Stove and lantern fuel must be stored in the locked cage in the camp. Pleasc scc your trnit counsclor or the Program Director [or assisance. For-nrore infornration on building good cooking fires or on rhe use of stoves, consult the Bo1 Scout Handbooh or Fieldbooh. Cooking Equipment Kia Kima's troop issue service lends standard Trail Chef Kits and utensil kits, as well as Dutch ovens, grills, wash tubs, griddles, and orher cooking utensils. Each troop should bring silveruare, cuPs, and if posible, plates. The camp invires all rroops ro bring rheir own stoves, cook kirs, and other equiprnent for the week. Staff Guests Each day ar breakfast and dinner your troop will have additional food for smffguesrs. The staff has been asked co arriye on timc for these meals, and if your guesrs are nor on timc, Eel frec ro eat thc exra food. Waste Disposal A sufiicient number of trash bags will be available to each troop from the quartermaster at the Ttading Post. T 5 Menu Booklet and Food Preparation Guide ' CamP Cherokee Page 6 tMPORTANl',NOTE: All menu items are subjeil to substiturion. Sundav Dinner Whopperburgers; Cround Beef Patties Cheese, 2 slices Ltttuce and tottrato Buns.2 French fries Corn ott dre Cob Desserr Drink Whopperburgers r l. Prcparc firc antl grill for cooking'. 2. place patties on grill and flip when brown around the edges' Cook to desired doneness' Kia Kirna recommends for safery reasons rhat Sanrburgers be cooked u.nrit ',tr.t. it ni pink area. Pre pare trimmings by washing and slicing t,,-ul "na tomato, slicing dri cheese, and sctting out the buns' French Fries I nstructions: l. Heat shortening in dutch oven ot largc pot' : Add french friel arrd cook until golden brown and crispy' Corn on the Cob l. Hear watcr in large pot to near boiling' Add a dash of salt' 2. Add ears of corn ind cook until tender' Mond I nsrrucrions: Breakfast Pancakes Link sausage J uice Milk IJtcnsik nccded: Griddlc Miing'bowl Measwing anp Measuring spoont Forh Large spoon Sparula Pancaftes ltEcdicnts ncc*d: Pancakc mk Vcgctabh oil Milk or wato Instructions for preparing: l. Put a small amount of oil on griddle and place on hcat' 2. Mix pancake mix and water in the rado of 7 pans mix' I pans water' . 3. Tcst thc hcat of the griddlc by dropping " rn,ifi'"n,.r* lf b"r,., and sccing whcthet this drop sizzles whcn it hits the surtacc. 6 I Henu Booklet and Food Preparation Guide . Camp Cherokee Pege 7 4. When hor, drop one spoorrful of batrer onro griddle near one side. Conrinue droppirrg paucakes onto rhe griddle tunril ir is lull. 5. \flren bubbles have broken out all over tlre uncooked side, the pancake shou]d bc turtrcd ovcr. Test to make surc ir is ready ro be turned by firsr lifiirrg one side, chcn tlip dre whole pancake. 6. Clreck in the sanre menner ro see whether the second side is done. V'hen ir is, nke dre pancake offthegriddle. Keep the done pancakes warm. 7. Continue cooking pancakes until all *re batter has been used. 8. Serve widr sr'ru1, attd buner. Lin-k Sausage I lrstructir.rtts for prcparirtH: Place sausages in a hor skillet and fry until brown and not pink on dle inside. Lunch Ham ard cheese sandwidres (2): Bread, 4 slices Ham, 2 sliccs Clreese, 2 slices [rrtuce Tomatoes Chips Drink Dcssert Dinner Tacos (2): Taco shclls,2 Ground bc.[,4 oz. Grared cheese,4 oz. [rrruce Tomato Spanish ricc Rcfricd beans Cornbread Dessert Drink Tacos lnfiedicnn necdcd for 4 Dcrsom: Groutd becf, I h. Taco shclk, 8' Gratcd.chcesc - 2 c-ttps Taco scuoning- 1 oz Itmtce Tomato I nsrrucrions fo r oreoarins: L Brown ground beef, being careful to drain exccss grease as ir is cooked. 2. Add taco seasoning and rlrcn add water undl taco mcat rcachcs dcsircd consistcnclr. 3. V/ash and shrcd lcttuce, wash and dicc tomato, and scrve mcat, lcuucc, checsc and tomato in taco shdl. Iwredicnn nccded for 4 bcnons: Rbc,4.5 oz Ricc scasoning, I bag 7 Speaish Rice J'lenu Booktet and Food Preparation Guide ' CamP Cherokee Page 8 Water, I ntp Instrucciorrs for pre parirrg: place rice and seasorrirrg i1 p411. Irotrr Ior warer over rice atrd seasoniltg, stir gently attd stealtt urrcovered [or 45 rninures, or trrrril rur,.i'i, atsorbcd. Fluffgently to distribute contents evenly. Canncd tumatoes are auaihblc as an opion by rcqttctt oJ'the qttartennaster. Refried Beans lngredicna nccdcd.for 4 ?ersons; Beans, 4 oz. 'V{/ata, 8 oz Insrructions For preparing: l. Place beans in pan. 2. Pour boilirrg water over beans and stir. 3. Covcr and let stand for ! minutes. 4. Season to taste and let stand before serving. 5. If beans trcconrc dry, add water to dcsired colrsistcncy' Cornbread Inercdicnt nccdcd: Com ncdl (issaed at bcginning of weeh) Egs Bahing poudtr Foltow instracions on cornmcal pacbagc. Breakfast Egg, Ham Biscuits Milk Juice Egs Option l--Scrambled Fggs utcnsik nccid: 2 frying pant Boul Fork or Eoon Mcasuring cap Mcasuring spoons Spanh (2 if aoaikbb) Inmcdicntt nccfud: Eggs Milh Buttfi ot thoficnint Instructions for preparing: l. Pur 2 large fryingpans over firc with abour a rablespoon of busrcr/shoncning in each pan- 2. Brcak.dr iuio i'bo*|. (lr is a good idea to brcak each egg inrc a cup and rlen dump it into drc bowl aftcr you have dccidcd ttut it is good.) 3. Add I cup of milk to the eggs, and then beat thoroughly, using a fork or e sPoon. 4. Vhcn *rpans arc bol, divifi thc eggs cqudly bcrwccn ihc r*o yrns. Cook ovcr a lhg firc. I Tuesdav f Menu Booklet and Food Preparation Guide . Camp Cherokee Page 9 !. Usilrg the spatula, scrape the botrom oI the frying pan &g+us.111k. 'fhis is tlre parr oI dre eggs drar cooks. \{'}re n r.otr scrape rhe botrom, rou allow nrore o[rhe liquid eggs to nrove to rhe bottom ro cook. 6. Eggs are dorre when all the liquid is solidified. Do gq.r cook tlre eggs hard. Scranrblcd eggs are best wltert drey are orr r}re soii side. Suryestions. Serue eggs immcdtately. lf ,tou ltold tbem or allota them to get hard, the;y u'ill not be at good. lf you are bauing bacon or tailsase,cookrhesebefbreToucoohthecgs. Youcanuscpartofthcgreaseasshorteningincoohingyourcgs. Oprion Il--Fried Eggs lnstructions for oreoarinc: l. Put about 2 rablespoons ofburrer/shortening in each frying pan and put over fire. 2. li7lren pans are hor, break eggs into rhem. Put 3 or 4 in cach pan. The number you do will depend uPox tlte sizr of your frying pan. Do not crowd rhe eggs. Leave room for aking them out with the spatula. 3. Remember that eggs are best if cooked over a slow fire. 4. You should be able ro tell by the looks of the eggs when they are done. Remove them one by one xnd serve immcdiatcly. 5. Continue to fry eggs until all are cooked. You might even cook some to order---over lighdy, over hard, and so on. Succe$iofi: If yoa arc rrving bann 0r tdutage with egg, coole thc bacon or sausage firct Uc thc grear as shortening in coohirg yoar eggt. Cook ham in skiller or on griddle unril ir is warm "rO .rT$ir the edgcs. Biscuits InEcdicnts nccdcd; Flour Bahing powdzr Milh I nsrructions for preparing: Follow instructions oz flour pachage. Lunch Sloppy'Joes (2) Chips ' Drink Fruit Dessert SloppyJoes Utcntils nccdcd: 2 frying pan: Sparub (2 if auailablc) Utensih nccdcd: 2 frying pans Meuuring spoons Sparuh Paring hnifc 8-quart kcnh ln{redicnt nccdtd: Eggt Butter or $ortcning Inercdimt nccdcd: Shortcaing Hambutger - I pound Sab Pcppo Hamburgo buns - 8 9 Menu Booklet and Food Preparation Guide . Camp Cherokee Page l0 Large ttirring tpoon Sloppv /oe tdr{'c mi-r - I bag Tomaro paste - 3/4 orp I rtsrructrorrs tr.rr prcParittg: l. I)ur abour I rablespoon oIslrorrerring irr each Frvilrg parr; 1>trr over coal.s. l. Vhen frvirrg pans are ltot, staft to brown tlte harnburger, doirrg orrlv a srrrall allrount ar a rirre. Use spatula ro runl lranrburger over. 3. \(henever anv lrarrrburger is bro*,, .1, retnove from frvirrg lran and add to tlre kertle. [)lace kettle over a low fire, addirrg sloppv joe rrrix:rrd water. Stir occasiortallyand sirnrrrer until de.sired thickness. Dinner Barbecue Chickerr Poraro Salad (preparcd) Baked Bcans (ogrcn and heat in pan) Bread Waternrelon Drink Barbecue Chicken lnclcdicnn nceded lbr 8 ocrsou: Chichn - 16 pieccs Barbcancsarcc-4ntps Instructions for oreoarilru: l. Prepare fire forgrilling bygertinga hor bed of coals. Place grill over fire. 2. Liglttly salt and peppr chicken and prepare for cooking. 3. Place chicken pieces on grill, coatirrg the mcat with barbecue sauce. 4. Continue to baste meat in sauce as it cooks, checking its doneness about every l0 minutes. 5. Servc cooked chickcn wi*r additional barbccuc saucc. VkdEesday Breakfasr: French Toast Bacon Fruir Milk J uice French Toast Insrcdicnfi netdcd for 8 Dcrsom: Brcdd - I loaf Eg-8 Milh - l'quan I nstruction s for prcparing: l. Hear rhe griddle until warrn for cooking. 2. Make a nrixrure of eggs and milk. 3. One-by-one, dunk each slicc of bread into the mixturc. Bc carefrrl not to soak thc btcad but to lightly coat it. 4. As they are removed from the mixture, place dre slices of bread onto a lightly buttered griddle. Cook unril brown on thc sidc hcing down and flip. Cook orhcr sidc and removc from griddlc. (, a' I'lenu Booklet and Food Preparation Guide . Camp Cherokee Page I I Urcnsils nceded. Kntfi to ctrt bacon 2 fling pans Spantla or lbrh 12 if auatlablc) Itaper touels Plate for /tolding Bacon lngrcdicntt needcd: Bacon I rrrrrucriolri t.rr I'rcl'ariilg: l. Cur pourrd oIbacon irr lraJf arrd [)ut one IralFirr each fryirrg parr. l)ur over rrrediutrt flre. Do not separate bacon at tlris [)oitrr' 2. r\.s the bacorr srarts to heat up, it will also start to curl slightly and now you can start to separate tlre slices wifi a lork or a sparula. Let the lteat separare the bacon for vou. 3. When tlre bacon sarts to turn a liglrt brown, turn over and cook the orher side. 4. \7hcn borh sides oIa slice arc light brown, renrove it fronr thc pan. lf you leavc the slices in until they beconrc dark brown, drey will be burned! Fold several paper towe[s so that you have rwo or rhree rhicknesses. Pur dre bacon on this ro absorb surplus grease. 5. Keep the cooked bacon warm unril served. Suryesrions: Always cooh your bacon f rst. Bacon uill hoid, u'htie egs, fencb tzatt, or pancdket shouA be serued o soon as pottible a/ier bcing coobed. t-lsethe$414n,,7,r,"a15vbT5l,q,,lqnvgforTouregs,.fienchtoait,orpancakes- Inmottcas€s,youwillhaactoomuchgr€asc and mutt dispose o.l'some. Remember, if yor put it on rhe lire, it is lihely to /lare u? at yu. Ptt it in an cmpty can and burn it aJier you haae Jinished coohing or use it as a Jirc startcr J'or your next fire. Howeuer, always be careful. One pound of'bacon will ustml$ haue about twclue slices, or I-l/2 slices per prson.Bicuits !@' Chili dogs Clrips Fruit Drink Desse rt Chili Dogs I trstructiolrs for DrcDarins: Option 1. Boil water with a daslr of salt in a mediunr-sized por and add hor dogs ro warer. Cook unril hor dogs are warm in rhe ce nter. Optton 2.?le,ce hot dogs on grill and cook unril warm in the center. Varm chili irr a small pot. Pre pare onion by dicing. Di.ues,' Pork chops Maslred poraroes Green beans Bread Cobbler (troop requesr pcaches, erc.) Dessen (ice crcam) Drink Menu Booklet and Food Preparation Guide . Camp Cherokee Page 12 Pork Chops I ns nrrcn o ns lb r prcpurr n{; l. [)lace grill over coals. 2. Spriuklc a srrrall arnount oIsalt arrd pepper otr each.side oIpork clrops. J. Place p.rrk clrops onto grilI and cook until lrghtlv charrecl arottttd the edges and done inside. DO NOT OVERCOOK OR IT \(ILL TASTE LIKI LEATHER. 4. V'lrerr dorre orr orre side, flip ove r wrth large fork. Cook urrtil done as ort rlte otlrer side. 5. Se rvc wltett ltot. Mashed Potatoes /noredients needed /or I Derrons; 3 cttps rnstant mtshcd potatoes 6 nrps wato Salt to taste I nstrucriotrs for preparing: I. Boil water. After warer is boiling, renlove frottr ltear. 2. Slowly add irrstarrr nrashed poraroes while stirrirrg. Stir until tlre potates reach the desired coltsistency. lf poatoes are too thick, add watcr. lf too thin, add more mix. Green Beans I rrstructions lor preparing: Open can oFgreerr bearrs and place irrto snrall por. Add salr arrd pepper to raste and hear unril warnt. Cobbler lncrtdienx needed. Bisait mk Sugar Water Can offuit I nstrucrions for ureoarinc: L Linc dutch oven wirh foil. 2. Empry contcnts of fruit can and 112 atp sugar inlo dutch oven. 3. Pour biscuit mix and water in rhe dutch oven in the ratio 7 parts mix to 5 parts water. 4. Place lid on dutch oven and place on coals. Add cods to lid. 5. DON'T PEEK ! 6. Cook urlril done, approxirnarcly 45 minutes. Corn-On-The-Cob Instructions for ureuarirrrr: L Boil water with a dash of salt in a large pot. 2. \7hcn water is boiling, add corn and cook until kernels are warm and tender. Scrve with butter whilc hot. Thursdav Breatfass Scrambled Eggs Patry Sausage Hash Browns Milk J uice Scrambled Eggs Sce Tuesday Menu Booklet and Food Preparation Guide . Camp Cherokee Page 13 Hash Browns I ttrtruct it.r tts lt.r r lrrc[,ari ttg; l. Hear skillet, addirrg a srnall anlount oIvegetable oil ro tlre skillet. 2. Place lraslr brown pattics into the skillet and fr,v until goldcn brown and warnr on the inside Sausage :lt'e in:rntctions Jbr ,l[ondd\ morning (e.rcept t/tcy're round rhrs tine) Luach: -I'una Sandwiches Fruit Desse rt Drink &gs, Rigatoni with nreat sauce Green salad Carlic brcad Dessert Drink Rigatoni With Meat Sauce lngredicnts needed jfor 8 ?cnons; Rigatonipasta- I bag Spaghcni saucc - Ground beef I rrstructiorrs [or [rrepari ng: l. Brown ground beef as before, being careful to drairr exces.s grease. 2. Mix grourrd beef arrd spaghetti sauce, adding salt alrd pepper to desired tasre. 3. \flrile spaghetti sauce is being prepared, boil a large pot ollightly salted water. !fllretr water boils, add pasta and cook until tender. Be carelul not to overcook or the pasta will become sogry. When cooked, drain water from pasra. 4. Serve nlert sauce over pasa. Green Salad Cat ap bttucc and tomatocr, tott dnd toac with uA drcssing. Carlic Bread Buttcr bread, sprinkle garlic powderand hear in foil. Fridav Breakfast: Pancakes and Syrup' Ham or bacon Fruir Milk Juicc Panca&es Refer ro Monday morning. Refer to Tueday morning Ham (, Menu Booklet and Food Preparation Guide . Camp Cherokee Page 14 Bacon Refer to Wednesda,v tnornitrg. Lunch: Subrnaritre Sandwich Chips Drink Desse rt Submarine Sandwich Iilqrrdicnh. ntedrul lir I :ttdwith; Sub bun - I Balogna Salamt C b eese Lctfirce Tomato l nstructions [or preparing: Place meats, tettuce, tomato, and cheese on Sub bun, add desired condiments, and eat. Dinner: Fish filers Hush puppies Cole slaw (prepared) Drink Dessert Heat oil in skillet Turn and repeat. Fish Filets Afrer oil is hor, place filets in skillet and cook uncil golden brown and cooked thoriughly. Hush Puppies lnsredients needcd for I oersons: Huh puppy mix - 4 atps lV'ater - l-l/2 ntps I nstrucrions for ureoarins: l. Mirhush puppy mix with cold water. Batrer should be rarher thick. 2. Allow ro stand for l5 to 20 nrinutes before using. Do not stir furdrer. 3. Usc a small spoon ro dip and place in cooking oil. Cook at about 350 degrces for about 4 minutes or until golden brown. Saturday Breakfast: Sweet Rolls, Cereal (individual bowls), Milk, Juice .\ : Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Date A point or period of time associated with an event in the lifecycle of the resource 1993 Title A name given to the resource 1993 Camp Cherokee Patrol Menu Booklet and Food Preparation Guide Creator An entity primarily responsible for making the resource Chickasaw Council, BSA Publisher An entity responsible for making the resource available Andrew Schrack Source A related resource from which the described resource is derived Vince Sutherland Camp Cherokee