gourmet cooking at a campout
Donald Dillon (DILLOND@ATL.A1GATE.NEDLLOYD.NL)
Wed, 14 Aug 1996 18:20:52 +0200
From: NAME: Donald H. Dillon
TEL: 1-770-951-3675 <DILLOND@A1@ATL>
Thanks for the many responses I have already received ref comet watching. I
will be retrieving the info tonight at home (where my web browser is). I think
I had the first response within 2 minutes of my post. What wonderful resources
you people are.
Now I have another question for the Net.
We are having our annual planning session this weekend. There will also be some
meetings of "all adults" this will be sort of an extended committee meeting, in
that it will include all ASM's.
One of the items I want to present to them is the formation of an adult patrol,
which will incorporate all of the adults not directly supporting a patrol. I
will bombard (subtely of course) them with ideas about leading by example, etc.
I realize this has to go incrementally, so I would like to start with the topic
When our troop camps the youth have 2 relatively fixed menus. Backpacking menu
is poptarts, bagels, macaroni and cheese. camping menu is spaghetti, sauce from
a jar, hot dogs, and if they are really trying to be impressive someone will
make instant rice, and heat up a can of dinty moore. Dessert is always cookies
(store-bought). We have 1 adult who will fix dutch oven cobbler when he goes (1
time a year is his average).
What I would like to present to them are some cheap, gourmet menus. I have
thought about trying to adapt some chinese dishes like beef w/ broccoli or
perhaps doing some Indonesian Satay dishes. For the most part I think the
preparation can be done at home, and transported to the camp. With several
dump-n-camp activites coming up in the next 2 months, i will have many
opportunities to present different dishes.
Therefore, if anyone has any 'gourmet' recipes that they have adapted to
charcoal, or coleman cooking I would greatly appreciate them. I would like to
stick to readily available products, as most of us do not want to do the home
Eagerly await your responses.
Donald H. Dillon
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City