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



Heart of America Council


2 cups flour

3 tsp baking powder

1 tsp salt

1 cup milk


  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


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


  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


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


  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.



Heart of America Council


  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


  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


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


  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


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


  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


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.


  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.



Materials found in Baloo's Bugle may be used by Scouters for Scouting activities provided that Baloo's Bugle and the original contributors are cited as the source of the material.

Scouts Using the Internet Cartoon - Courtesy of Richard Diesslin - Click to See More Cartoons
© 1994-2019 - U.S. Scouting Service Project | Site Map | Disclaimer | Project Team | Contact Us | Privacy Policy

Materials found at U. S. Scouting Service Project, Inc. Websites may be reproduced and used locally by Scouting volunteers for training purposes consistent with the programs of the Boy Scouts of America (BSA), the World Organization of the Scout Movement (WOSM) or other Scouting and Guiding Organizations. No material found here may be used or reproduced for electronic redistribution or for commercial or other non-Scouting purposes without the express permission of the U. S. Scouting Service Project, Inc. (USSSP) or other copyright holders. USSSP is not affiliated with BSA or WOSM and does not speak on behalf of BSA or WOSM. Opinions expressed on these web pages are those of the web authors. You can support this website with in two ways: Visit Our Trading Post at or make a donation by clicking the button below.
(U.S. Scouting Service Project Donation)

(Ruth Lyons Memorial Donations)