Baloo's Bugle

October 2007 Cub Scout Roundtable Issue

Volume 14, Issue 3
November 2007 Theme

Theme: Indian Nations
Webelos: Craftsman & Readyman
Tiger Cub
Requirement 5

CUB GRUB

Frybread:

Heart of America Council

Ingredients

2 cups flour

3 tsp baking powder

1 tsp salt

1 cup milk

Directions:

  Sift dry ingredients.

  Lightly stir in milk.

  Add more flour as necessary to make a dough you can handle.

  Knead and work the dough on a floured board with floured hands until smooth.

  Pinch off fist-sized limps and shape into a disk --

Everyone has their own characteristic shapes.(Shape affects the taste, by the way because of how it fries.

  For Indian tacos, the disk must be rather flat, with a depression -- almost a hole -- in the center of both sides. Make it that way if the fry bread is going to have some sauce over it.

  Smaller, round ones are made to put on a plate. Fry in fat (about 375? until golden and done on both sides, about 5 minutes.

  Drain on absorbent paper.

Spinach Rice Casserole

Heart of America Council

Ingredients

4 cups cooked wild rice 2 lbs washed fresh spinach

4 eggs 2 big bunches green onions

1 tsp salt 1 Cup sunflower seeds

1/2 tsp pepper 4 Tbs chopped parseley

1/2 lb cheese grated fine 2 Tbs sesame seeds

4 Tbs butter

Directions:

  Beat 4 eggs with salt, pepper, stir into rice.

  Stir in cheese and parsley.

  Tear stems .from spinach and chop these tough stems very fine.

  Fry them lightly with 2 big bunches of green onions chopped fine (including most of the green part).

  Tear up or chop coarsely the spinach leaves and stir them into the frying pan to wilt a little.

  Then stir it all into the rice mix.

  Stir in some sunflower seeds.

  Taste for seasoning.

  Pack into 1 or 2 greased heavy casseroles.

  Top with toasted sesame seeds and 2 Tbsp melted butter sprinkled around on top.

  Bake at 350 degrees for 35 minutes, uncovered.

Goes well with sweet-baked squash, pumpkin or
 candied sweet potatoes.

Wild Rice And Grape Salad

Heart of America Council

Ingredients

3 cups cooked rice

1 cup seedless green grapes, halved

1 small can water chestnuts, sliced

1/2 cup celery chopped medium-fine

1 big bunch green onions choppeed medium fine

1/2 cup slivered or sliced almonds

1 cup Hellmans mayo, do not use substitutes

Directions:

  Stir vegetables and mayo into rice,

  Stir grapes in gently.

  If too thick, thin with a little milk.

  Taste for seasoning.

  Refrigerated, this will keep several days.

  Improves it to make it the day before, so the mayo sinks in and blends a little.

  If you do make it in advance, don't add any more seasoning until you taste it the next day.

  You can also put leftover chopped up chicken or turkey in this salad, If you're going to take this somewhere, be sure to keep it chilled in a cooler until time to eat.


 

Ricecakes:

Heart of America Council

Directions:

  Form cooked wild rice into thick or thin pancakes

  Fry in butter.

  Serve with maple syrup.

  If you don't have any, heating brown sugar, butter and a little water (1 part water to 4 parts brown sugar) makes a better syrup than the kind you buy.

  Ricecakes are also good with berry syrups or honey, or at a main meal with butter or gravy..

Bird Stuffing:

Heart of America Council

Directions:

  Fry green onions, celery,

  Add chopped nuts, chopped unpeeled apples, chopped dried fruit or berries, sunflower seeds.

  Rice stuffing won't absorb fat the way bread stuffing does, but wild birds usually aren't very fat anyway, and neither are small chickens and most turkeys.

  Taste stuffing, add whatever seasonings you like with it.

  Use no conventional poultry seasonings, and remember too it doesn't need so much salt as regular rice, maybe none.

  Remember that one cup of raw rice cooks up to 4, and make an amount somewhat larger than needed to stuff your birds, because people like it a lot,

  Put some in a (covered) casserole too.

  Before you stuff wild birds wash inside and out very well with water that has baking soda and salt in it, then rinse.

  Then rub the cavity with butter.

Gagoonz--Little Porcupines

Heart of America Council

Ingredients

1 lb ground venison or ftaless round steak

1/3 cup uncooked light brown wild rice

1 small onion minced very fine

1 seeded green pepper minced very fine

1 tsp salt

1/4 tsp pepper

1 can tomatoes

1 can tomato soup

Directions:

  Combine meat, uncoooked rice, onion, green pepper, salt, pepper, mix thoroughly.

  Shape into 1& firm meat balls.

  Bring soup and tomatoes in their liquid to a boil in frypan with tight cover,

  Put in meat balls, reduce to very slow simmer.

  Simmer tightly until done with rice popping out of balls like porky quills -- about 40-45 minutes.

Indian Cornmeal Pudding

Heart of America Council

Ingredients

4 cups milk

1 cup yellow cornmeal

1/4 cup soy grits soaked in 1/2 cup water

1/3 cup butter

1/2 cup brown sugar

2/3 cup light molasses

3/4 tsp salt

1/2 tsp cinnamon

1/4 tsp cloves

1/4 tsp ginger

1/8 tsp allspice

1/8 tsp nutmeg

1/2 cup fine-chopped dried apples (optional)

2 eggs

Directions:

  In a big pan, bring the milk to a boil,

  Then add the cornmeal and soy grits gradually stirring rapidly to keep lumps from forming.

  Lower heat and beat vigorously until it starts to get thick (about 5 minutes).

  Remove from heat. 

  Add butter, sugar, molasses (can use maple syrup) and spices, let cool somewhat.

  Stir in 2 beaten eggs.

  Pour into buttered baking dish, bake 50-60 minutes at 325, until pudding is firm.

  Serve warm with cream, vanilla ice cream, or plain yoghurt.

If soy grits is used: one serving is about 30% of a day's protein requirement. Some kinds of cornmeal (stone ground) have more protein and other minerals and vitamins, though it depends on where/how it was grown.

Hopi Piki Bread (Traditional)

Heart of America Council

Ingredients

1 c Green juniper ash

Sunflower oil for greasing

1 c Blue cornmeal

1 c Boiling water

3 c room temperature Water

  Mix Green juniper ash with boiling water;

  Strain juniper ash into pot.

  Stir.

  Add blue cornmeal.

  Stir with wooden spoon or stick.

  Let cool.

  Spread on hot, greased griddle or stone with palm of hand. Be certain the layer is very thin.

  Cook for a very short time.

  Carefully lift the paper-thin layer from griddle by rolling from one end to the other jelly-roll fashion.


 

 


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