Plan B Menu and Cooking Instructions Pioneer Scout Reservation Erie Shores Council Boy Scouts of America

Transcription

1 Plan B Menu and Cooking Instructions Erie Shores Council Boy Scouts of America

2 WELCOME TO THE CAMP FRONTIER PLAN B FOOD PROGRAM! This booklet will describe the process and the format of how Plan B works. You will be receiving all of your food delivered to your campsite by our food packer. If there is anything that needs to be changed during your week, either cutting back on food delivered or to request more, please feel free to talk to the food packer as he makes his rounds. Enjoy!!! FOOD DELIVERY AND PICKUP Food will be delivered in coolers for each patrol. Unopened and unused non-perishable food should be returned in coolers to the food delivery person. Food will be delivered at the following times listed below Meal Breakfast Lunch Dinner Delivery Time The Night Before 10:30am-11:00am 4:00pm-4:30pm IMPORTANT ALL COOLERS MUST BE RINSED, SET OUT TO DRY, AND PLACED BY THE ROAD FOR PICKUP. COOLERS MUST BE AT THE ROAD DIRECTLY AFTER MEALS SO THEY CAN BE PICKED UP AND REPACKED. IF A COOLER IS MISSING AFTER A MEAL, WE WILL NOT HAVE THE COOLER READY FOR THE NEXT MEAL. IN OTHER WORDS, WE WILL ONLY PACK THE NEXT MEAL FOR THE NUMBER OF COOLERS WE PICK UP FROM THE SITE. TRASH AND RECYCLING A trash bag will be supplied in each morning s breakfast delivery. Additional trash bags can be obtained at the Trading Post as needed. asks that you separate aluminum cans, glass, plastic bottles and cardboard, from the regular trash. There is a can at every campsite strictly for recycling these cans and bottles. Dry cardboard should be placed by your trash each night for pickup. We thank you in advance for your cooperation. Help decrease our impact on the environment! DISH WATER DISPOSAL When you are finished washing dishes, do this: 1. Empty dishwater and rinse water down your latrine stool. PLEASE DO NOT dig a sump hole, our soil does not percolate and will make a mess for future weeks. 2. Empty the sanitized (NO FOOD PIECES, they will get stuck in the strainer) rinse water down your urinal. HELPFUL INFORMATION Need More or Less Food? - If you find that you are in need of more or less portions for a specific patrol please have your Scoutmaster let our Food Packer know so they can make adjustments. Personal Table Service- Each Scout and Leader should provide his/her own plate, cup, bowl, knife, fork and spoon. In the interest of the environment, we encourage your troop to use washable table service as opposed to using disposable paper and plastic table service.

3 TABLE MANNERS AND GRACE Mealtime is the time for Scouts to be on their best behavior. It should be a time of relaxation, good manners and pleasant conversation. Please and Thank You should be the order of the day. We suggest that this is an opportunity to teach Scouts how to set a table properly. A neat appearing dining table can help make the meal taste better. We also suggest that your patrols pause before each meal and give thanks. FRONTIER GRACE For gifts of food and freedom And the woods which in we roam. For the beautiful crimson sunsets, And the camp, that is our home. For the starry skies at night, And the gentle wind in the trees, We Thank you, Great Spirit, for giving us all of these. KITCHEN AND FOOD STAPLES Issued Food and kitchen items are to be maintained in patrol boxes for use by the patrol throughout the week. Issued items will be distributed on Sunday evening to your campsite. By Request items may be request to your campsite if desired. A Staples Request Card will be included with your staples crate. Please use this card to request refills of items. You may request one extra cooler per troop to keep in your site for troop staples (ie butter, dressing, jelly, etc.). This cooler will be delivered to your site. This cooler should be placed by the road on Friday with your other coolers after lunch to be picked up. Fresh fruit will be sent out with lunch on Monday, please use the staple request card to request more fruit as you need it. Due to the delicate nature of fruit, please only request what you think you will use in the next day. STAPLES ISSUED Issued Food Items Issued Kitchen items By Request Bread Dish Soap (1 bottle for the week) Coffee Peanut Butter Sanitizer Tablets (1 tablet per meal for the week) Tea Jelly Sponge (pack of 2 for the week) Hot Cocoa Butter Matches (1 pack for the week, more available by request) Instant Oatmeal Ketchup Paper Towels (up to 1 roll, per patrol, per day by request)** Salad Lettuce Mustard Trash Bags (1 per day, more by request at the Trading Post) Fruit Salad Dressing Hot Sauce Salsa Salt Pepper Syrup Cereal Drink Mix* Cooking Oil *Each patrol will receive 2 bottles of drink mix throughout the week (one on Sunday night and one on Wednesday night). **Per Ohio Law all dishes must be air dried to prevent spread of germs. Please do not use paper or cloth towels to dry your dishes.

4 TIPS FOR USING COOKING FIRES AND STOVES: 1. Dutch Oven Cooking A. Use wood or charcoal fires for Dutch oven cooking. B. Start fire one hour ahead of time and let it burn down to a bed of glowing coals. Caution: If the fire is too hot it will ruin your Dutch oven. 2. Propane Stoves: A. Keep your stove clean. Clean it after every meal. B. Turn propane off at the tank after meals. C. Please turn off burners and tank when not in use. TIPS FOR COOKING: 1. Take care in preparing and serving meals on time 2. When you are ready to cook a meal, lay all the items for that meal out on your table. This way you won t forget anything. 3. ALWAYS wash your hands with soap and water before and during cooking a meal. 4. Read full instructions TWICE before starting your meal. 5. When the instructions call for 1 cup, this means 8 ounces. 6. While the meal is being cooked, set the table neatly. 7. The cooks are the servers. See to it that everyone, including Guests, gets a fair share of everything. TIPS FOR CLEAN-UP: 1. As soon as the cooking is done, and BEFORE SITTING DOWN TO EAT, put the tubs of water on the fire or stove so that you will have hot dishwater when you have finished eating. This is the cook s job. 2. Clean off your patrol table. Put staple items back in the patrol box. 3. Put some hot and cold water into dishwashing pot; add one squirt of liquid detergent. Use the rest of the hot water for rinsing. Then put the sanitizing tablet in the other tub of hot water. 4. Wipe then wash all silverware and utensils. 5. Wipe then wash all plates and cups. Sterilize plates, cups, cutlery, and utensils by placing these items into the water to which the sterilizing tablet has been added. Allow items to remain in the solution for three minutes. When removing items from this tub shake off excess water. Allow plates, cups, cutlery and utensils to air dry. DO NOT TOWEL DRY this can spread germs. 6. Wash pots and pans. Sterilize in rinse water for three minutes also. 7. Place all garbage in a garbage bag. Place all clean steel and aluminum cans, glass and plastic bottles in the recycle can. Save all dry cardboard and collapse boxes, place by the evening trash for pick up. Wet cardboard should go in your trash bag.

5 MONDAY BREAKFAST Breakfast Burrito Cereal/ Juice Eggs Hot Sauce Griddle Sausage link Jelly Frying Pan Flour Tortillas Cooking Oil Cocoa Pot Green Pepper Butter Serving Tools Hashbrowns Bread Knife Onion Cereal Cheese (sliced) Salsa Fruit Juice Ketchup 1. Gather food and needed cooking utensils 3. Read full instructions TWICE before starting meal 4. Slice up green pepper, onion, hash browns, sausage links and put in fry pan, cook until onion has caramelized. 5. While item 4 is cooking, crack eggs into a bowl and beat. 6. Add the eggs to item 4 and cook eggs completely 7. Give each person 2 tortillas and they can scoop some of the egg mixture and a slice of cheese. 8. Set table with juice, cereal, and milk, salsa and hot sauce 9. Put your buckets of water on the stove to heat for dishes 10. Say GRACE before eating 11. Please recycle your boxes and rinsed cans

6 MONDAY LUNCH Philly Cheese Steak Sandwich Fruit Drink mix Philly Cheese Steak Mix Mustard Frying Pan or griddle Buns Ketchup Serving Utensils Cheese Drink Mix 4. Place Philly Cheese Steak Mix in fry pan and heat. 5. Set table with buns, meat, cheese, chips, and dessert. 6. Put your buckets of water on the stove to heat for dishes. 7. Say GRACE before eating. 8. Please recycle your boxes

7 MONDAY DINNER Taco Salad Fruit Beef Cooking Oil Pots Refried Beans Bread Serving Utensils Onion Butter Fry Pan Lettuce Salad Dressing Canned fruit Salsa Shredded Cheese Hot Sauce Tomato Tortilla Sour Cream Taco Seasoning 4. Brown ground beef, drain and follow directions on taco seasoning packet 5. Dice onion and tomato 6. Refried beans may be served hot or cold. 7. Set table with lettuce, onion, tomato, tortilla chips, taco meat, sour cream, salsa, hot sauce, cheese and refried beans 8. Have everyone make their own salad with lettuce and chips as the base and add toppings 9. Put your buckets of water on the stove to heat for dishes. 10. Say GRACE before eating. 11. Please recycle your boxes and rinsed cans

8 TUESDAY BREAKFAST French Toast/Syrup Sausage Cereal/ Juice/Fruit Eggs Syrup Griddle Bread Jelly Frying Pan Sausage Cooking Oil Cocoa Pot Juice Butter Serving Utensils Pepper Pot Salt 4. Fry sausage in frying pan until thoroughly heated, meat is precooked. 5. Crack and mix eggs in a bowl, quickly dip bread in the egg mixture on each side, then place immediately on a hot greased griddle. After a bit, flip over and cook again until both sides are golden 6. Set table with French toast, syrup, butter, juice, fruit, cereal, and milk. 7. Put your buckets of water on the stove to heat for dishes. 8. Say GRACE before eating. 9. Please recycle your boxes and rinsed cans

9 TUESDAY LUNCH Sloppy Joes Potato Salad Celery Sticks Drink mix Ground beef Cooking Oil Pot Sloppy Joe Seasoning mix Salsa Fry Pan Buns Hot Sauce Serving Utensils Potato Salad Peanut Butter Celery Sticks 4. Brown Ground beef. Follow directions on seasoning packet or can 5. Cut and wash raw celery 6. Set table with buns, sloppy joe, celery sticks, peanut butter, potato salad, and chips 7. Put your buckets of water on the stove to heat for dishes. 8. Say GRACE before eating. 9. Please recycle your rinsed cans

10 TUESDAY DINNER Chili Mac Garlic Toast Fruit Ground Beef Salad Dressing Pot Chili seasoning packet Fry Pan Kidney Beans Flipper Diced Tomato Serving Utensils Elbow Noodles Bread Garlic Toast Can Fruit 4. Bring a pot of water to a boil, then add elbow noodles, after about 7 minutes or as stated on the package, drain water. 5. Concurrently, in another pot or fry pan brown ground beef, drain, then add chili season as specified on the package. Add kidney beans, diced tomato and let simmer. 6. Place garlic toast on a heated griddle and flip occasionally until golden brown. 7. Mix chili mixture with the noodles when all are fully cooked and hot. 8. Prepare salad and serve with dressing. 9. Set table with chili mac, garlic toast, fruit, hot sauce, milk, and Drink mix. 10. Put your buckets of water on the stove to heat for dishes. 11. Say GRACE before eating. 12. Recycle your cardboard

11 WEDNESDAY BREAKFAST Biscuits & Sausage Gravy Home Fries Cereal/ Juice Biscuits Butter Griddle Sausage Gravy Jelly Frying Pan Potatoes Ketchup Cocoa Pot Juice Hot Sauce Serving Tools 1. Gather food and needed cooking utensils 4. Slice potatoes into thin chips (1/8 inch is okay) 5. Place small amount of cooking oil in fry pan and fry the potatoes until golden brown. 6. Heat the Sausage Gravy in a pot, keep stirring so that it does not burn on the bottom of the pot. 7. Warm the biscuits on the griddle 8. Set table with Sausage Gravy, biscuits, home fries, ketchup, hot sauce, juice and milk. 9. Put your buckets of water on the stove to heat for dishes. 10. Say GRACE before eating. 11. Please recycle your cardboard and rinsed cans.

12 WEDNESDAY LUNCH Grilled meat and cheese sandwiches Carrot Sticks Soup Drink mix Fruit Bread Butter Pot Cheese Frying Pan or Griddle Carrot Sticks Serving Utensils Meat Slice Soup Drink mix 4. Butter bread on one side. Place cheese and meat on bread and top with second slice of bread that is buttered on outside. 5. Prepare carrot sticks and place in cold water until served. 6. Heat soup in pot 7. Put your buckets of water on the stove to heat for dishes. 8. Say GRACE before eating. 9. Please recycle your rinsed bottles and cans

13 WEDNESDAY DINNER Hamburger/Cheeseburger Baked Beans Fruit Hamburgers Mustard Pot Buns Ketchup Griddle Frontier Beans Serving Utensils Cheese Fruit Onion 4. Heat beans to warm. (These can be baked in a Dutch Oven) 5. Fry or grill burgers. Serve with cheese if desired. 6. Slice onion for sandwiches, chop some and put in the baked beans if desired. 7. Set table with chips, mustard, ketchup, onions, beverages, fruit, and desserts. 8. Put water on stove to heat for dishes. 9. Say GRACE before eating. 10. Please recycle your rinsed cans

14 THURSDAY BREAKFAST Pancake Meat Margarine/Syrup Juice/ Pancake Mix Syrup Griddle Meat Jelly Frying Pan Juice Cooking Oil Cocoa Pot milk Butter Serving Utensils Peanut butter 4. Heat meat in skillet, meat is precooked. 5. Mix and cook pancake batter as specified on the box. 6. Set table with pancakes, syrup, peanut butter, butter, juice, cereal, and milk. 7. Put your buckets of water on the stove to heat for dishes. 8. Say GRACE before eating. 9. Please recycle your cardboard and rinsed cans.

15 THURSDAY LUNCH Coney Dogs Mac & Cheese Fruit Drink mix Hot Dogs Mustard Pot Buns Ketchup Frying Pan or griddle Mac and Cheese Hot Sauce Serving Utensils Butter (for Mac and Cheese) Chili Sauce Onion White (for Mac & Cheese) Drink Mix 4. Follow directions on box to prepare Mac N cheese. 5. Cook hot dogs on griddle or cut a stick and cook over an open fire. 6. Heat Chili Sauce 7. Set table with buns, chips, mustard, ketchup, and dessert. 8. Put your buckets of water on the stove to heat for dishes. 9. Say GRACE before eating. 10. Please recycle your boxes 11. Keep any left over onion if you would like to add it to your dinner meal.

16 THURSDAY DINNER Turkey/Ham Dinner Salad Mashed Potatoes Corn Gravy Turkey Slice (or Ham) Cooking Oil 2 Pots Mashed Potatoes Butter Serving Utensils Salad Bread Griddle Bread Can Corn Gravy (white for potatoes) (chocolate for drinking) Fruit 4. Cook Mashed Potatoes as directed on the box. 5. Heat turkey slices on a griddle (use enough oil to keep from sticking) 6. Heat corn in a pot 7. Make gravy as directed on packet 8. Prepare salad and serve with dressing. 9. Set table with turkey(ham), bread, potatoes, butter, corn, gravy, milk, and dessert. 10. Put your buckets of water on the stove to heat for dishes. 11. Say GRACE before eating. 12. Please recycle your boxes and rinsed bottles

17 FRIDAY BREAKFAST Bagel and Cream Cheese Granola and Yogurt Cereal/ Juice Bagels Butter Griddle Yogurt Bread Cocoa Pot Cream Cheese Jelly Serving Utensils Granola Juice 4. At your choice, bagels or bread may be slightly toasted on a griddle or over the stove. Apply a very light amount of butter and place face down on a hot griddle. Check often so as not to burn. 5. Set table with bagels and cream cheese, granola, yogurt, bread and jelly, cereal, and milk. 6. Put your buckets of water on the stove to heat for dishes. 7. Say GRACE before eating.

18 FRIDAY LUNCH Sub Sandwich Fruit Drink mix Cookies Sub Buns Mustard Serving Utensils Cheese Ketchup Meat Lettuce Onion Tomato Pickles 4. Slice tomatoes, onions, and lettuce for sandwiches. 5. Set out meats, cheese, rolls, and vegetables for sandwiches. 6. Set table with chips, Drink mix, mustard, ketchup, and cookies. 7. Say GRACE before eating. 8. Clean out all coolers, patrol boxes, camp pots and pans and return. 9. Thoroughly clean cooking stoves and stands. 10. Return unused dish soap in cooler. 11. Place all coolers, crates and other food packer supplies by the road for pick up.