This menu assumes:

"Hike-In" Saturday’s breafast is supplied by the folks in Atlanta.

"Hike-Out" Saturday’s dinner will be supplied by the troop,

as will "Fly-home" Sunday’s breakfast.

"Fly-home" Sunday’s lunch will be purchased en-route by the dads/scouts.

A Wed. layover day is assumed, but those meals can be moved to the actual layover day.

Breakfast — 7 days, packed by day for 6-person cooking groups. Uneven dad/scout groups (7/5, 6/8) should arrange to share meals (a boy or dad at the other’s breakfast each day) or move packets from one group’s bag to another; if a group is less than 12 total, each 6 person group is responsible for leaving behind extra food they feel they don’t need to carry.

FD = Freeze Dried; DH = DeHydrated); TJ = Trader Joe’s

* 1_ qts was too much last time, so reduced to 1 qt per breakfast plus 2qts extra in the ditty bag

** One 10# bag of Krusteaz (Costco) divided into 8 quart-size baggies (more than 3 cakes each)

***Divide two 2.5# bags into 8 baggies

+ Sun Maid fruit medleys come in 7oz reclosable bags: divide one 30oz Craisins bag into sixteen parts

in order to add about 2oz craisins to each of the 16 fruit medley bags, then re-close them

++Butter (Parkay) is in "ditty" bag for each group

Notes: Use a regular granola bar like Nature Valley instead of candy-bar type Quaker next year;

Most dads wanted 1_ lbs granola (instead of 1#); boys didn’t like orange granola, dads did;

Poll the bunch about grapenuts or another cereal instead of one of the oatmeal days.

Note: Be sure to check the directions of soups and other dishes to see if they require Milkman to be added to the ditty bag: ⁺ indicates that this dish requires milk.

Need 7days x 8 cooking groups = 56 grocery bags and 56 1gal ziplocks for repacking

* Safeway

** Costco

*** Andronicos

28# dried fruit: eight 1#bags Berrie&Cherries(Costco) (for 2days);

one 30oz bag Craisins(Costco) AND sixteen 7oz bags SunMaid fruit medley(Safeway) (for 2days);

eight 8oz bags dried cantaloupe(TJ) (for 1day);

two 2.5#bags dried apricots(Costco) (for 1day);

sixteen 1oz pkgs Just Blueberries(REI) (for 1day)

7days x 8grps x 6person=336 cocoa packets (Costco);

6days x 8grps x 1_qts=72 qts Milkman (Safeway);

3days x 8grps x 1# = 24 1#bags granola(TJ);

3days x 8grps x 6person x 2pkts = 288 pkts oatmeal(Costco)

3days x 8grps x 6persons = 144 Kudo Bars and 144 Quaker Chewy Granola bars (both Costco)*

One 10# bag of Krusteaz pancake mix(Costco); 8 bottles syrup(Safeway)

8 pkgs Mac&Cheese (each serves 6)

44persons x 3 nights = 132 Nona’s Biscotti

8grps x 7nights x 6persons = 336 cocoa packets

8grps x 3pkgs = 24 pkgs Knorrs Pasta (use fusilli or other non-flat noodle to prevent sticking)

4grps x 2nights = 8 pkgs instant choc pudding

4grps x 2nights = 8 pkgs cookies (used

8grps x 7nights x 4qt-per-night = 112 2qt containers Crystal Lite (lemonade & raspberry ice)

8grps x 2nights x 2cubes-per-night = 32 cubes or packets of chicken bouillon

16 packages Santa Fe Rice (each serves 6)

16 packages Pesto Rice (each serves 6)

16 packages Mushroom Herb Risotto (each serves 6)

4grps x 3pkgs (each serves 2.5) Taste of Thailand Pad Thai Noodles

1grp x 4days = 2 pkgs Just Veggies peas & 2pkgs carrots for a group that cannot have bell pepper

One #10can(1#) and one 8oz packet FD turkey (48 servings) — divide into 8 baggies (1 dinner)

Four #10cans(1# each) FD chicken (128 servings) — divide into 24 baggies (3 dinners)

(each baggie will have a little over three 1cup scoops — doesn’t have to be more exact than that)

FD Syrup (enough for 12oz servings for eight cooking groups)

8 (yellow) boxes of Knorrs Cream of Broccoli soup (each serves 3)

16 (green) packets Knorrs Minestrone soup (each serves 4)

8 (green) packets Knorrs Chicken Noodle soup (each serves 4)

8 packets Classic Kitchen Potato Bacon soup (each serves 8)

4 packages El Rey brand Chorizo (doesn’t need refrigeration) or 8 pepperoni sticks (sold at AGFerrari)

Lunches - Menu for Scouts/Dads: Name:_____________________

Our intent with lunches is to provide some individuality by offering a variety of items, without making the purchasing process too difficult for the food committee. If you don’t turn in this form you will be given the starred (*) items. In addition to the choices below, each person will also get (for trail snacks):

6 oz candy (jolly ranchers, mini snickers, starburst, etc.)

4 qt Gatorade (baggie of gatorade powder that makes 4 qts of gatorade)

1 purifier kit (enough iodine purifier & clarifier tabs to treat the water for the trip - very small)

Pick TWO from each column below (they can be the same, just put "2" instead of "1" next to the item). Backpacking wisdom says that you need about 2 oz each of meat, dairy, and grains. Under "meats", most people choose one of the salamis and one of the jerkys. This allows you to have a salami for lunch, and a jerky for a snack on the trail. We also suggest that you buy a tube of Pringles before the trip, eat them, and save the tube and cap to store your crackers in to prevent them from being crushed in your pack.

These meats, cheeses, and crackers have been chosen because they keep well over the course of the week (in the heat, without refrigeration). If there is another item that you want to substitute, make sure it’s something that will keep well without refrigeration (such as peanut butter & jelly). Feel free to contact Neil Gutterson or Tim Bever if you have questions about what will last and what won’t.

Replacement & supplemental items, such as peanut butter, condiments, extra gatorade powder, extra snacks, fresh fruit, etc., must be supplied by the individual. Note: packets of mustard, mayo, hot sauce, salsa, ketchup, relish, etc., that keep without refrigeration, are available with your fast-food meals, start stockpiling them for the trip if you want to supplement your flavors.

Clarified butter (12 oz) Aluminum Foil (10 ft)

Salt & Pepper shakers Scrubber Sponge

Herbs&etc for dinners Biodegradable soap

Milkman (for dinner soups) Paper Towels (small roll)

Bag of herbs for dinners (see Misc. above) Cooking Suggestions

General Principle #1: Use twice as much water as the directions call for, plus one more cup of water if your meal has freeze-dried meat, and plan on cooking 1-1/2 to 2 times as long as the directions call for. You’re at altitude, so water boils at a lower temperature, evaporates more quickly, and because the boiling temperature is lower, the food will cook slower. Even if you follow the "high" altitude directions on the box (typically for 4000 ft) you’ll have to keep adding water, and by the time you’re done, your pot will be crusted with that stuff that even the best of the dishwashers admit they can’t handle.

The easy answer is "double the water, bring to a boil, then simmer and stir until done, adding more water if the food starts to stick to the pot. Your meal ends up a bit soupy, but will taste just fine, your body will get a bit of extra water (Bonus Time), and finally, MAJOR BONUS, your pot won’t be crusty, so it will be a breeze to clean!

General Principle #2: Add a bit of something fresh to each meal to make it taste better. Carrying a small amount of fresh stuff and adding it to your meal will give it a zing that comes closer to "fresh". Most foods lose their freshness when they are processed. However, most meals at home are part fresh, part dried, so you don’t notice so much. On the trail, your food will be mostly dried/dehydrated, so the freshness will be gone. When you add back just one fresh food into the meal, typically an herb or vegetable, the meal becomes much closer to home cooking than to "freeze-dried". We will be supplying each group with fresh herbs and vegetables (ones that keep) to add into each dinner, along with suggestions on how to use them. It’s up to you as to whether you want to try them or not, but try the ones for the first meal and decide whether they make a difference.

Saturday: Make sure you add at least 2 times the water to the potatoes to prevent them from

Tuesday: Bring 1_ x water for the soup to a boil, add the beef, rosemary & garlic, simmer until

the beef is tender, then add the soup and simmer until done. Cook the pesto rice

with garlic and shallots, plus a squeeze of lemon at the end before serving.

Wednesday: Dads: simmer the veggies until re-hydrated, then use that water for the soup. Cook

Thursday: Simmer the veggies and chicken in water until tender, then add the noodles and a bit

dente, turn up the heat and boil off water if necessary, then stir in the sauce mix.

Friday: Add the chicken, rice, spice packet, bouillon, veggies & 2x water, simmer until done.

Pancakces: The pancake mix contains everything you need to make the pancakes except water. Empty the contents of the baggie into a large pot, then adding water SLOWLY, start stirring; remember, you can always add more water but it’s tough to take it out. You should start with about 2 cups of water and add more if necessary. When you have a thick mix with a few lumps (like gravy, not like soup) that you can pour, you’re there.

For the blueberries, eat them plain, or add them to some hot water to re-hydrate them, and then you can add them to your pancake mix (use the blueberry water for your pancake mix if you haven’t already added water).

In the past, patrols have experimented with adding other things to the pancakes. This isn’t recommended, as it usually results in disaster. As an example, adding cocoa powder to the mix will cause the pancakes to burn and stick to the pan (the sugar melts) before the pancake is done on the inside. If you have any questions about what works and what might, ask someone who knows how to cook.

Heat up your frying pan using a medium heat, then add a small spoonful of Parkay. Pour about a 3" pancake into the pan using a cup as a scoop. When the top of the pancake starts to bubble (5-10 bubbles), flip it over. It should be golden brown on the top, and take just a couple of minutes to finish the bottom. If the top is burnt, your heat is too high. If the pancake is still falling apart when you flip it, you heat is too low. Experiment until you get it right, then start making more than one at a time.