From <@tcuavm.is.tcu.edu:owner-scouts-l@TCUBVM.IS.TCU.EDU> Fri Apr 10 13:59:28 1998 Return-Path: <@tcuavm.is.tcu.edu:owner-scouts-l@TCUBVM.IS.TCU.EDU> Received: from tcuavm.is.tcu.edu (TCUAVM.IS.TCU.EDU [138.237.128.148]) by cap1.CapAccess.org (8.6.12/8.6.10) with SMTP id NAA22360 for ; Fri, 10 Apr 1998 13:59:28 -0400 Received: from TCUBVM.IS.TCU.EDU by tcuavm.is.tcu.edu (IBM VM SMTP V2R2) with BSMTP id 4385; Fri, 10 Apr 98 12:50:49 CDT Received: from TCUBVM.IS.TCU.EDU (NJE origin LISTSERV@TCUBVM) by TCUBVM.IS.TCU.EDU (LMail V1.2a/1.8a) with BSMTP id 4635; Fri, 10 Apr 1998 12:50:54 -0500 Received: from TCUBVM.IS.TCU.EDU by TCUBVM.IS.TCU.EDU (LISTSERV release 1.8b) with NJE id 4626 for SCOUTS-L@TCUBVM.IS.TCU.EDU; Fri, 10 Apr 1998 12:50:05 -0500 Received: from TCUBVM (NJE origin SMTP@TCUBVM) by TCUBVM.IS.TCU.EDU (LMail V1.2a/1.8a) with BSMTP id 4625; Fri, 10 Apr 1998 12:50:04 -0500 Received: from mailhost.dircon.co.uk by tcubvm.is.tcu.edu (IBM VM SMTP V2R2) with TCP; Fri, 10 Apr 98 12:49:54 CDT Received: from dircon.co.uk (root@tdc.dircon.co.uk [194.112.32.50]) by mailhost.dircon.co.uk (8.8.5/8.8.7) with SMTP id SAA04560 for ; Fri, 10 Apr 1998 18:49:32 +0100 (BST) Received: by dircon.co.uk (5.67b) id AA04918; Fri, 10 Apr 1998 18:49:31 +0100 Mime-Version: 1.0 Content-Type: TEXT/PLAIN; charset=US-ASCII Message-ID: Date: Fri, 10 Apr 1998 18:49:31 +0100 Reply-To: Ian N Ford FRSH Sender: Scouts-L Youth Group List From: Ian N Ford FRSH Subject: Non-cooler camporee catering To: Multiple recipients of list SCOUTS-L Status: RO X-Status: Date: Fri, 10 Apr 1998 13:17:04 +0100 (BST) From: Ian N Ford FRSH To: Matthew Kauffmann Cc: Scuts-L@dircon.co.uk Subject: Re: Ideas, please In-Reply-To: Message-Id: Mime-Version: 1.0 Content-Type: TEXT/PLAIN; charset=US-ASCII Matthew Top of the head ideas ... Pancakes made with pancake mix ( just add water ) and topping of soya mince, herbs and spices, sun-dried tomatoes etc. and powdered dried parmesan cheese. ( I presume you have tubes of tomato paste, garlic paste etc. in USA ?) Omelettes with real or dried egg, smoked cheese, dried bacon bits used for salads, fresh mushrooms, fresh red onions, olives etc. to taste. Lots of dessert recipies using condensed milk - available in cans and maybe in tubes. Try using ice cream cones as an edible container for these. Foil packs using smoked fish and new potatoes, carrots, fresh peas etc. ( Cut up the vegetables and put in a plastic container or heat-sealed plastic bagie with salted water or fish stock ) New potatoes sliced in their skins with spices and fresh or dried egg to make a sort of home-fry. Try using flavoured cooking oil. Experiment with cheese, herbs etc. Use back bacon ( I believe you guys call it Canadian back - the non-streaky kind ) cut into small squares and fried, serve in a taco shell with mayo or blue cheese dressing. ( Decant dressing into small plastic bottles.) If you have folks who don't eat bacon try other smoked meats, e.g. smoked turkey. Improvised cooler ... put food in a small cooking pot. Get sone cheesecloth and wet it the wring it out so it is damp but not dripping. Place the cooking pot in a larger pan with an inch or so of water in. Cover with the damp cheesecloth so the cloth is in the water. The water evaporates off the cheesecloth, thus keeping the food cool. The water in the pan wicks up to replace the water that evaporates. Again, practice this at home first. Obviously your " cooler " needs to be away from direct sunlight but where it will catch the breeze. YiS, Ian Ford ----------------------------------------------------------------------------- Ian N. Ford DMS AIHE FRSH (c) COPYRIGHT Personal and list mail is intended for the addressee(s) named only and may contain confidential or privileged information. Copying or redistribution, whether in electronic or print form, without the explicit permission of the sender is not permitted. ----------------------------------------------------------------------------- From <@tcuavm.is.tcu.edu:owner-scouts-l@TCUBVM.IS.TCU.EDU> Mon Apr 20 09:04:14 1998 Return-Path: <@tcuavm.is.tcu.edu:owner-scouts-l@TCUBVM.IS.TCU.EDU> Received: from tcuavm.is.tcu.edu (TCUAVM.IS.TCU.EDU [138.237.128.148]) by cap1.CapAccess.org (8.6.12/8.6.10) with SMTP id JAA18727 for ; Mon, 20 Apr 1998 09:04:14 -0400 Received: from TCUBVM.IS.TCU.EDU by tcuavm.is.tcu.edu (IBM VM SMTP V2R2) with BSMTP id 9783; Mon, 20 Apr 98 07:56:14 CDT Received: from TCUBVM.IS.TCU.EDU (NJE origin LISTSERV@TCUBVM) by TCUBVM.IS.TCU.EDU (LMail V1.2a/1.8a) with BSMTP id 7958; Mon, 20 Apr 1998 07:56:22 -0500 Received: from TCUBVM.IS.TCU.EDU by TCUBVM.IS.TCU.EDU (LISTSERV release 1.8b) with NJE id 7915 for SCOUTS-L@TCUBVM.IS.TCU.EDU; Mon, 20 Apr 1998 07:55:29 -0500 Received: from TCUBVM.IS.TCU.EDU (NJE origin LISTSERV@TCUBVM) by TCUBVM.IS.TCU.EDU (LMail V1.2a/1.8a) with BSMTP id 7914; Mon, 20 Apr 1998 07:53:49 -0500 Approved-By: EIDSON@TCUBVM Received: from TCUBVM (NJE origin SMTP@TCUBVM) by TCUBVM.IS.TCU.EDU (LMail V1.2a/1.8a) with BSMTP id 6821; Sun, 19 Apr 1998 11:41:07 -0500 Received: from sweden.it.earthlink.net by tcubvm.is.tcu.edu (IBM VM SMTP V2R2) with TCP; Sun, 19 Apr 98 11:41:04 CDT Received: from sheckej-1 (ip161.fayetteville.nc.pub-ip.psi.net [38.14.37.161]) by sweden.it.earthlink.net (8.8.7/8.8.5) with SMTP id JAA20778; Sun, 19 Apr 1998 09:40:47 -0700 (PDT) MIME-Version: 1.0 Content-Type: text/plain; charset="iso-8859-1" Content-Transfer-Encoding: 7bit X-Priority: 3 X-MSMail-Priority: Normal X-Mailer: Microsoft Outlook Express 4.72.2106.4 X-MimeOLE: Produced By Microsoft MimeOLE V4.72.2106.4 Message-ID: <004201bd6bb1$670b0200$a1250e26@sheckej-1> Date: Sun, 19 Apr 1998 12:37:08 -0400 Reply-To: "James A. Sheckels" Sender: Scouts-L Youth Group List From: "James A. Sheckels" Subject: Re: Cooking chicken? X-To: Mark and Teresa Bontempo To: Multiple recipients of list SCOUTS-L Status: RO X-Status: D An effective oven low-cost (used many times): Use two different size coffee cans (or whatever type cans!) One (the smaller) would be just large enough to stuff the chicken into. The second should be large enough to fit over the smaller can and provide an air space for the heated oven air. Also, you will need heavy aluminum foil and charcoal. A good idea to remove paint from the smaller can just in case fumes cause a problem saturating the meat. First, season the chicken as wanted. Individual taste I suppose rules here. Add any glazing or sauces wanted. Stuff into smaller can. Place with open end up on a 18"x18" square of aluminum foil, shiny side up. Put larger can over smaller can with closed end up ;-). Pile lit charcoals on top of can and mound around bottom of can. Judge number of briquettes needed by size of chicken and type of charcoal. We used Kingston briquettes, with about 20-30 briquettes per oven. Cook about 30-45 minutes. Remove briquettes carefully (may need to re-use of not cooked enough) from base of can, lift can off smaller can. Check chicken for doneness(sp?). Ours literally fell off the bone!! The foil, of course, reflects heat into the oven as well as helps make clean up easier, as you can simply fold the coals into the foil and dispose of them (after they are cold and DEAD OUT). I first used this oven at Woodbadge in 1982. We tied the chicken to a stick and poked it through the center of the foil, and used only the larger can as an oven. A larger chicken may require this method if two appropriate sized cans cannot be found. A drawback is the chicken may cook off the bone and could fall into the coals. Lift the chicken and stick carefully; a buddy with foil or something under the chicken is a good idea. Learning took place, and we added the smaller can for later cookings. The secret is ensuring you have a heated air space for the oven. Do not let the cans touch, nor let the coals directly touch the smaller can (scorches or burns the chicken). Also, a large enough heated air space so the chicken doesn't overheat quickly and burn. HAND! YIS, Jim Sheckels - I used to be a Bobwhite SE 308-7; 1SG,US Army(Retired) sheckej@earthlink.net http://home.earthlink.net/~sheckej/ 3501 Farm Circle Road Fayetteville, NC 28306-8303 (910)426-2766/(fax)2753 Assistant Council Commissioner, Occoneechee Council #421/Lodge#104 |>>--->| CC/CR T-742, Hope Mills,NC Nat'l Assn of United Methodist Scouters The Nice Thing About TEAMWORK Is: Someone Is Always On Your Side! <]:{> From <@tcuavm.is.tcu.edu:owner-scouts-l@TCUBVM.IS.TCU.EDU> Mon Apr 20 09:01:03 1998 Return-Path: <@tcuavm.is.tcu.edu:owner-scouts-l@TCUBVM.IS.TCU.EDU> Received: from tcuavm.is.tcu.edu (TCUAVM.IS.TCU.EDU [138.237.128.148]) by cap1.CapAccess.org (8.6.12/8.6.10) with SMTP id JAA17874 for ; Mon, 20 Apr 1998 09:01:03 -0400 Received: from TCUBVM.IS.TCU.EDU by tcuavm.is.tcu.edu (IBM VM SMTP V2R2) with BSMTP id 9779; Mon, 20 Apr 98 07:53:07 CDT Received: from TCUBVM.IS.TCU.EDU (NJE origin LISTSERV@TCUBVM) by TCUBVM.IS.TCU.EDU (LMail V1.2a/1.8a) with BSMTP id 7882; Mon, 20 Apr 1998 07:53:17 -0500 Received: from TCUBVM.IS.TCU.EDU by TCUBVM.IS.TCU.EDU (LISTSERV release 1.8b) with NJE id 7873 for SCOUTS-L@TCUBVM.IS.TCU.EDU; Mon, 20 Apr 1998 07:52:23 -0500 Received: from TCUBVM.IS.TCU.EDU (NJE origin LISTSERV@TCUBVM) by TCUBVM.IS.TCU.EDU (LMail V1.2a/1.8a) with BSMTP id 7872; Mon, 20 Apr 1998 07:52:22 -0500 Approved-By: EIDSON@TCUBVM Received: from TCUBVM (NJE origin SMTP@TCUBVM) by TCUBVM.IS.TCU.EDU (LMail V1.2a/1.8a) with BSMTP id 6530; Sun, 19 Apr 1998 09:15:26 -0500 Received: from mtigwc04.worldnet.att.net by tcubvm.is.tcu.edu (IBM VM SMTP V2R2) with TCP; Sun, 19 Apr 98 09:15:24 CDT Received: from LOCALNAME ([12.70.40.160]) by mtigwc04.worldnet.att.net (post.office MTA v2.0 0613 ) with SMTP id AAD22062; Sun, 19 Apr 1998 14:15:09 +0000 X-Sender: llmcgraw@postoffice.worldnet.att.net X-Mailer: Windows Eudora Light Version 1.5.2 Mime-Version: 1.0 Content-Type: text/plain; charset="us-ascii" Message-ID: <19980419141327.AAD22062@LOCALNAME> Date: Sun, 19 Apr 1998 14:15:09 +0000 Reply-To: Lorie McGraw Sender: Scouts-L Youth Group List From: Lorie McGraw Subject: Re: Cooking chicken? X-To: Mark and Teresa Bontempo To: Multiple recipients of list SCOUTS-L Status: RO X-Status: Mark wrote: >Date: Sat, 18 Apr 1998 10:55:55 -0500 >From: Mark and Teresa Bontempo >Subject: Cooking chicken? > >Would anyone have an idea for roasting about 100 whole chickens in an >outdoor >oven? We need a recipe and plans for a outdoor oven to fit the >chickens. How about doing them in a pit oven? Dig a pit, (optional: line with bricks or big stones), build a fire in it to heat the pit/stones (4-8 hours). Then put boards over the ashes, lower whole chickens wrapped in foil (put a wire loop around them to lower/raise by), then more boards, and cover them with dirt. Dig them up and unwrap. You can season them however you wish. I have a dim memory of this. My grandfather's town used to feed the whole (small) town in Vernonia, Ore. with this method. The Fire Dept. there or in Banks, Ore. may still do this way of BBQ. We have some folks on the list that live out that way. Any other clues on this method, folks? YIS * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~* ~ * ~ * ~ * ~ Lorie McGraw Bear Den Leader Pack 410 Indian Waters Council, Columbia, SC Etowah Creek District Webmaster http://home.att.net/~llmcgraw/etowah/ecd-indx.htm Visit The Slide Show at http://home.att.net/~llmcgraw/etowah/slides.htm