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Baloo's Bugle

October 2005 Cub Scout Roundtable Issue

Volume 12, Issue 3
November 2005 Theme

Theme: My Family Tree
Webelos: Craftsman & Scientist
  Tiger Cub
Activities

CUB GRUB

Have a Pack International Night and have each Scout Family bring a snack from one of the countries they know of in their family history

Grandma’s Cinnamon Crisps

Baltimore Area Council

The writer’s Grandma used to make these every time she made pies – it was how she used up the leftover pie crust.

Ingredients

  • pie crust dough (homemade or packaged)
  • cinnamon
  • sugar
  • baking sheet

Directions

  • Roll piecrust about ¼” thick.
  • Sprinkle with cinnamon sugar.
  • Prick with fork and cut into shapes with a table’ knife.
  • Place on lightly greased baking sheet
  • Bake at 350º for about 5 minutes.

Make a Turkey

Baltimore Area Council

Ingredients

  • 1 large gumdrop
  • 13 small gumdrops
  • tooth picks

Directions

  • Stack 2 small gumdrops on 5 toothpicks for tail.
  • Break one toothpick in half and stick 1 small gumdrop on each half for feet.
  • Put a small red gumdrop on another toothpick half.
  • Stick the feet into the bottom of the large gumdrop,
  • then add the tail feathers across the back.
  • Put the head on over the feet, positioning it so that your turkey balances.

Bacon and Eggs in a Pita Pocket

Timucua District, North Florida Council

This is a great way to eat breakfast without creating lots of dirty dishes in the morning.

Ingredients:

  • 3 strips bacon or sausage
  • 2 eggs
  • 2 pinches grated Parmesan
  • 2 tablespoons salsa
  • 2 pita pockets
  • Shredded cheese (cheddar or other favorite)

Directions:

  • Fry the bacon and chop into small bits.
  • Then scramble the eggs on a non - stick pan if available.
  • When eggs are done cooking, mix in the bacon pieces.
  • Line the pita pockets with salsa (although not necessary)
  • Fill with egg and bacon mixture.
  • Top with shredded cheese and enjoy

Mashed Potato “Candy”

Baltimore Area Council

Another chance to play with your food

Ingredients

  • ¼ cup warm mashed potatoes
  • 1 cup powdered sugar
  • 2 Tbsp. Butter
  • 1 tsp. almond flavoring
  • ½ cup powdered milk
  • Food coloring

Directions

  • Stir the flavor and butter into the potatoes while they’re still warm.
  • Sift together the sugar and milk.
  • Stir them into the potatoes.
  • Chill this in the fridge.
  • Take it out and with clean hands, knead in a little more milk -- enough to make it feel like clay.
  • Sculpt any kind of shape you want, 
  • Mix in the coloring or paint it on afterward.
  • If you want to use the “candy” for a party or family dinner, chill the shapes again before serving.

Peanut Butter and Jelly Shake

Santa Clara County Council

Try this healthy alternative to soda pop.

Supplies:

  • Small microwave-proof bowl,
  • Small blender,
  • Tall drinking glass or cup, straw

Ingredients:

  • 1 Tbsp. peanut butter
  • 1 cup skim or low-fat milk
  • 1 cup nonfat or low-fat strawberry frozen yogurt
  • 1 Tbsp. strawberry jam

Directions:

  • Put the peanut butter in the small bowl and microwave it until it has softened (a few seconds).
  • Place milk, frozen yogurt, and strawberry jam in a blender.
  • Run the blender until the mixture is well mixed and frothy.
  • Pour into a tall glass and swirl in the peanut butter using the straw.  Serves 1.

Peanut Butter Noodles

Santa Clara County Council

Ingredients:

  • ½ cup unsweetened peanut butter
  • ¼ cup read wine vinegar
  • ¼ cup soy sauce
  • 4 cups cooked pasta, such as spaghetti or spirals
  • ½ cup water
  • 2 Tbsp. sugar
  • 2 cloves garlic, peeled
  • 2 cups frozen green vegetables, such as chopped broccoli or peas, thawed

Directions:

  • Put the peanut butter, red vinegar, soy sauce, water, and sugar in the mixing bowl.  Stir well with the large spoon until all the lumps in the peanut butter are broken up.
  • Place the peeled garlic cloves into the plastic bag.  Push the air out of the bag and seal it.
  • Use a rolling pin to smash the garlic until it is well smashed.  Use a small spoon to add the smashed garlic to the mixing bowl.  Stir well with a large spoon.
  • Pour the peanut butter mixture into the skillet.  Cook over medium heat for 1 minute, stirring constantly with a wooden spoon.
  • Add the thawed frozen green vegetable and the cooked pasta to the skillet.  Cook, stirring constantly for 3 to 5 minutes more.
  • Remove skillet from heat, and serve the awesome Peanut Butter Noodles.  Serves four.

Edible Thanksgiving Turkeys

Santa Clara County Council

Ingredients:

  • 1 Bag candy corn (beak and eyes)
  • 1 Bag caramel candy squares (body)
  • 1 Bag Dove chocolate (base/feet)
  • 1 Bag striped chocolate cookies (tail and feathers)
  • Thanksgiving cup cake liners

Directions:

  • Unwrap a piece of Dove chocolate to use as the base of the turkey. 
  • Place on a microwavable plate. 
  • Unwrap a piece of caramel and stick on top of the Dove chocolate bar for the turkey's body. 
  • Take a piece of candy corn and push down on top of the caramel (pointed end out).  This makes the turkey's beak. 
  • Take another piece of caramel and push down on top of the first caramel.  This is the head of the turkey. 
  • Break off the little white ends of 2 candy corns and push in the top caramel for the eyes. 
  • Take one striped chocolate cookie and apply to the back of the body to form the feathers. 
  • Put the turkey in the microwave for a few seconds to about 8 seconds just so that the candy and cookie can fuse together.  (Watch this!  Not too much time, or it will melt.)  .
  • Place in freezer for a few minutes to help the turkey "set up" quicker.
  • Serve in a Thanksgiving cup cake paper.

Chicken Nachos

Santa Clara County Council

Ingredients:

  • 22 tortilla chips
  • 1/2 cup cooked shredded boneless chicken breast
  • 1/4 cup chopped green onions
  • 1/4 cup Nacho Dip (mild or spicy)
  • Chilies (optional)

MICROWAVE DIRECTIONS: 

  • Spread tortilla chips on flat microwave-safe plate.
  • Sprinkle chicken and onions over chips.
  • Place nacho dip in small microwave-safe bowl.  Microwave on HIGH (100% power) 30 seconds;
  • Pour over chips, chicken, and onions.
  • Microwave on HIGH 30 seconds more or until nacho dip starts to bubble.
  • Serve hot.  Garnish with chilies, if desired.



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