0106˜-39-SCRecipe-r05.qxd 11/9/98 3:32 AM Page 39
S C O U T C R A F T
COOKBOOKS
For Your Patrol Box
ddle Cakes
Dutchman's Gri 1 /4 cup nonfat egg sub
stitute Dutch Oven Secrets
d-fat margarine aters™) Written by a veteran of several
tablespoons reduce (such as Egg Be
2 and sliced canola oil
app les, peeled, cored 1 1/2 teaspoons world championship Dutch
2 cinnamon
25 CVU 1 /4 cup maple syrup 1 /4 teaspoon ground Oven Competitions. This
mix nutmeg
Bisquick™ brand teaspoon grated guide explains every aspect of
1 3/4 cup low-fat
1 /4
1 cup skim milk ) this unique and delicious style
h equivalent water
(use powdered wit rine and apples.
When of cooking. Recipes and care &
me, add the marga tender. Remove from
llet, placed over a medium fla e apples are cleaning tips, as well as the
To a non-stick ski the maple syrup and cook until th right way to season and store your Dutch
zle, add mon and
they begin to siz aters™, oil, cinna the Oven, will give you years of great meals.
the flame and se
t aside. e skim milk, Egg Be m
ether the Bisquick™ with th htly lumpy. Remove the apples fro until
5 CVU In a bowl stir tog it should appear
slig the batter and st
ir Item #5200 Dutch Oven Secrets
ms a batter;
nutmeg until it for spoon and reserve the liquid. Ad
d
d the apples to by Lynn Hopkins . . . . . . . . . . . . . . . $9.95
skillet with a slotte and sides
just combined.
e skillet over a me
dium flame; when
hot, wipe bottom
skillet. Turn once
and cook Pam’s Pork Chops bouillon cube
The One Pan Gourmet
Place th s into the reduced-sodium beef Scoutleader Don Jacobson
r batter with apple meal for 2. 2
with canola oil. Pou rve with reserved syrup for great 3 ribs celery, chopped 2 medium bay leaf has written for McGraw Hill
until golden brown. Se medium onion, peeled
and cut into chunks 1 /2 teaspoon dried thym
e,
2
114g into chunks k pepper, to taste
what has become one of the all
tion per serving: Carbohydrates: carrots, peeled and cut crumbled ground blac
Nutritional informa Total Fat: 9.2g 12mg 4 time best outdoor cooking
Cholesterol: cut into quarters
47 CVU Total Calories: 651
Protein: 29g 2 potato, scrubbed and 3 cups water
Calories from fat:
83 (12.7%)
large tomato, cored and
diced
center cut loin pork chop
s, all visible fat trimmed books in the country. If you
2 4
and cut into chunks are tired of eating sawdust-like
2 medium turnip, peeled
1 teaspoon salt foods and want good cooking
in the backcountry, then this
er. Stir until evenly
pot along with the wat book is for you.
and seasonings in the over a medium
Place all the vegetables etables. Bring to a boil
ps on the top of the veg Item #1260 One Pan Gourmet
distrib uted. Lay the pork cho
e to low and gently sim
mer for 1 hour. by Scoutmaster Don Jacobson. . . . $12.95
7 CVU flame; reduce the flam
e leek for the
rtones, substitute 1 larg
of Shakespearean ove
Hint: For a wonderful flavor, full The Lightweight Gourmet
onion. Did you know that the average
person eats 3 to 4 pounds of
Nutritional information
per serving:
12.8g Carbohydrates: 92.7g food per day, 90% of which is
Total Fat: 143mg
Total Calories: 725
Protein: 61g Cholesterol: water? If you are on a back-
(15.8%)
Calories from fat: 115 packing trip, you can eliminate
the extra weight from water,
enabling you to carry a lot more.
You’ll also remove the bacteria
and mold that can spoil your food. Now, you
can stop spending money on expensive back-
packer foods and make your own.
88 Pages
Item #1110 Lightweight Gourmet
by Alan S. Kesselheim . . . . . . . . . $10.95
Simple Foods for the Pack
The Sierra Club brings us 180
great trail tested Recipes in this
completely revised 256 page low
cost best selling book.
Item #3060
Simple Foods for the Pack . . . . . . $9.00
The Hungry Hiker’s
Book of Good Cooking
At last! Create superb
meals while out on the trail.
Any outdoor adventurer
will enjoy the 135 wonder-
ful recipes, as well as the
discussions on equipment
selection and maintenance.
Item #3061 Hungry Hiker’s Book
Chicken in the Pot of Good Cooking,
by Gretchen McHugh . . . . . . . . . . $19.00
2 carrots, cut into small chunks
1 rib celery, strings removed and
sliced
1 cup water The Well-Fed Backpacker
1-1/2 whole chicken breast, split,
1 medium onion, sliced
1/2
skinned and boned Considered the classic text
2 teaspoon dried thyme leaves, crum
medium potato, diced
1/2 bled on outdoor cooking and eat-
2 chicken-flavored bouillon cube teaspoon salt 206
1/4 teaspoon pepper
ing, The Well-Fed Backpacker
has been hailed as “The best
thing to happen to a back-
Place all the vegetables, boullion packer’s stomach since some-
cubes and water in the pot. Place
and bring to a boil, stirring often the pot over a medium flame
and thyme. Cover and continue
. Reduce the flame to low and stir
in the chicken, salt, pepper body discovered that brook
to cook at a low simmer for 30 trout are edible.”
is done. Add water, as needed, minutes or until the chicken
to keep the broth level up. By the Editor of Wilderness Camping Magazine.
ecial lated su
gar
r Bay Sp teaspoo
n granu Item #3062 The Well-Fed Backpacker
Thunde $10.00
1 /2
urpo se flour by June Fleming . . . . . . . . . . . . . .
cup all-p eal
e cornm wder
1 /2
oil cup whit king po
n canola 1 /2
spoon ba ack pepper, to
taste
1 teaspoo dian bacon
na 1 tea d bl
High Trail Cookery
s lices Ca substitu
te
fres h groun All-natural, home-
6 fat egg place
Nutritional information per servin cup non rs™)
pan and ned.
g: 1 /2
gg Beate dried, palatte-pleasing
Total Calories: (such a
sE tick oven w
477 Total Fat: 3.7g Carbohydrates: milk the non-s n until lightly bro meals for the
Calories from fat: 32 (6.9%) 49g cup skim la oil to o
Protein: 60g Cholesterol: 137mg
1 /2
t he cano e Canadian bac backpacker.
m. Add k th milk
ute and 20-
to mediu t smoking, coo substit 232 Pages.
he oven o t
eating t hen hot, but n he no nfat egg oistened, abou hot
Begin h flame. W oil. gether t ir until just m the pan in the e Item # 3063 High Trail Cookery
edium ase and l stir to h $12.25
over a m any excess gre oking, in a bow ornmeal and st r it and place cake is set in t by Linda Frederick Yaffe. . . . . . . .
o c ve
Drain off the bacon is c ugar, flour and ur the batter o baking until the
While dd the s on is cooked, po w and continue MORE COOKBOOKS on PAGE 37
bined. A ac lo
until com ds. Once the b ce the heat to
n u
30 seco minutes. Red
oven for
10
1-800-SCOUTER
drates:
Carbohy :
57.1g
43mg http://www.SCOUTER.com/orderform
serving: 9.3g ol
ion per Total Fa
t: Cholester
informat 32g Order by phone, fax, online, or mail! Order form in this issue!
Nut ritional 44 7 Protein:
ories:
Total Cal om fat: 83 (1
8.6%) Safe and Secure Web Transactions
fr
Calories
www.scouter.com SCOUTER Magazine 39
SJ 01-06 Scoutcraft - p39
Project: ________________________________ PK
Text: ______
PROOF
Completed
Status: ________________________________ PK
GFX: ______
09/10/98 04-ƒ
Date: ___________ Revision: ___________ PK
Tech: ______