Troop 100 - Westborough, MA

Lunch
Grilled Turkey Sourdough Sandwich
INGREDIENTS: Dijon Mustard Tarragon Leaves Sourdough Bread Turkey Cheese		PREPARATION: -In small bowl combine Dijon mustard and tarragon leaves -Spread mustard mixture onto bread slices -Layer 2 slices each of turkey and cheese over the mustard mixture -Cover with bread slice -Butter outer bread slices -In large skillet, grill sandwiches until golden brown and cheese is melted
Tacos in a Bag
INGREDIENTS: browned hamburger individual bags of Doritos shredded cheese shredded lettuce chopped tomatoes sour cream salsa Servings: as needed Preparation time: 5 minutes		PREPARATION: -Take an individual bag of Doritos and smash them up without opening bag -Open bag and put in what you like on a taco from the ingredients above -Hold the bag closed and mix up -Eat right out of the bag
MAC & STUFF
INGREDIENTS: 1 box Macaroni and Cheese 4 hot dogs. sliced 1 1/4 cups water 2 T. margarine 2 cups Stove Top chicken flavor Stuffing Mix 1 cup thawed frozen peas Serves 6		PREPARATION: -Prepare Mac and cheese dinner as directed on box -Meanwhile bring water, peas, hot dogs, and margarine to boil in large saucepan -Stir in stuffing mix, cover, remove from heat, stand 5 minutes -Stir stuffing mixture into macaroni and cheese dinner
CHICKEN FETTUCCINI
INGREDIENTS: 1 pkg. Lipton Fettuccini Alfredo 1/2 cup milk 1 T. margarine 1 T. onion flakes (optional) 1/2 lb chicken pre-cooked 2 qt. pot Salt & pepper Serves 3		PREPARATION: -Mix the Lipton package with the milk, margarine -Cook according to directions on package -Add the pre-cooked chicken* and heat If chicken is not pre-cooked, then cut the chicken into pieces and cook in fry pan with a little oil and seasonings before adding to mixture
Frito Pie
INGREDIENTS: 1 can chili 6-8 small bags Frito’s corn chips Shredded cheese		PREPARATION: -Cook up pot of canned chili -Cut an X on front of corn chip bag and open -Put chili on top of the chips, top with shredded cheese And you have portable lunchtime Frito Pie
Mountain Melts
INGREDIENTS: Rolls (any kind) Meat (thinly sliced) Cheese (sliced) Mustard		PREPARATION: -Cut and butter rolls -Fill to taste with cheese, meat, and mustard -Wrap each roll in foil -Place rolls on the edge of the coals or on grill above the coals for about 1/2 to 1 hour
Trail Lunch
Mix & Match from Each Category:
Dairy	Meat	Grain	Fruit	Fun
Hard cheese	Jerky	Bagel	Dried apples	Hard Candies
Cheese spread	Tuna (can or pouch)	Crackers	banana chips	GORP
String Cheese	Canned Spread	Melba Toast	Fruit Bits	Trail Mix
	Hard Salami	Graham Cracker	Fruit Leathers	Candy Bar
	Meat Sticks	Corn Chips	Raisins	Chocolate Granola
	Peanut Butter	Flour Tortillas	Walking Apple	Nuts
		Wheat Bread	Orange	Sunflower seeds
		Pilot Bread		Pumpkin Seeds
		Pretzels		Cereal Mixes
		Granola Bar		Jelly
Beverages
Water	Kool-Aid	Gatorade	Powder Mixes

*The general rule of thumb to produce about a 350° heat is to take the size of the Dutch oven in inches, double the number, and use that many total briquettes. So, for a 12" oven you would use 24 briquettes, for a 14" oven you would use 28 briquettes, etc. Remember this is just a rule of thumb and does not work for all makes of ovens! This rule for instance does not work when cooking with MACA deep Dutch ovens because they are much deeper and they are manufactured with more metal. Generally speaking each briquette will produce about 10° - 15° F. worth of heat on a moderately warm day with no wind.

For food you wish to simmer such as soups, stews, and chili's; place 1/3 of the total briquettes on the lid and 2/3 under the oven.
For food you wish to bake such as breads and rolls, biscuits, cakes, pies and cobblers (rising); place 2/3 of the total briquettes on the lid and 1/3 underneath the oven.