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WAGGGS-L |
| Breakfast | Lunch | Snacks | Appetizers | Salad | Supper | Vegetables | Bread | Dessert | Drinks |
| Salads | ||||
| Dedicated to Lesley A. Grayson 1954 - 2002 |
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| Cabbage Salad | |||
| Preparation Method: | No Cooking | ||
| Non-Food Items Needed: | Knife cutting board bowl spoon |
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| Food Items Needed: | 1 Cabbage 3 Oranges Mini marshmallows |
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| At Home Prep: | Shred the cabbage as for slaw. Put in bowl. Section out the orange meat so the juice and meat go in the bowl. Sprinkle in half the marshmallows, eat the other half. Mix well and let stand at least half an hour or until the marshmallows dissolve. | ||
| Comments: | Perhaps someone can help with amounts. It was SO long ago, all I remember is the method and planning this when the leader insisted we eat at least one vegetable. One head of cabbage was enough for the 8 of us after a day at sea. | ||
| Comments: | Sandy Garrett Master Trainer Girl Scouts of Southeastern Pennsylvania |
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| Dump Salad | |||
| Preparation Method: | No Cooking Required | ||
| Serves: | 8 | ||
| Non-Food Items Needed: | Large Bowl Spoon |
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| Food Items Needed: | Box of Red Jello (8 serving size) Container of Cool Whip (8 oz size) Large can of Pineapple Tidbits, drained (drink juice) 1/2 pkg mini marshmallows |
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| At Home Prep: | None | ||
| In Camp Prep/ Cooking Instructions: |
Dump all ingredients in bowl. Let set (approximately 1/2 hour) refrigerated if you can. | ||
| Serving Suggestions: | |||
| Comments: | Any flavor jello works. You can vary the fruit according to the jello flavor. | ||
| Contributed by: | Charlene Sellers Baltimore, MD Brownie Troop 1783 |
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| Edible Fire Salad | |||
| Preparation Method: | No cooking needed | ||
| Serves: | Adjust as needed | ||
| Non-Food Items Needed: | Non food items needed: Plates knives peelers Dixie (small) cups |
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| Food Items Needed: | Food items: Lettuce Carrots Celery Cucumbers Croutons Tomatoes Shredded Cheese Salad Dressing(s) |
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| At Home Prep: | Not necessary, but you could slice carrot and celery into sticks | ||
| In Camp Prep / Cooking Instructions: | Before starting, shred the lettuce, slice carrots, celery, and cucumbers into "sticks" or "logs", and dice the tomatoes. | ||
| Serving Suggestions: | When putting together this dish, the diners should observe all "fire safety" rules including (but not limited to): pull back long hair, remove all dangling jewelry, and tuck in all loose clothing. For each serving of Edible Fire, place a Dixie cup of preferred salad dressing on the side of a plate (this is the "water bucket"). Place a ring of croutons around the edge of the plate (this is the "fire ring"). Using appropriate sized "sticks" (could be cucumbers, celery, or carrots), assemble an A-frame for the fire. Add kindling (shredded lettuce) and fire starters (tomatoes). The flames are represented by the cheese. Add fuel to the fire with larger logs of cucumbers, celery, or carrots. [Since some girls do not like all the ingredients, we're flexible as to the types of "wood" they use on their salad.] Douse the "fire" with the dressing, and enjoy. | ||
| Comments: | Obviously, this could be changed around to suit tastes, available veggies, etc. The more popular version of this dish is assembled with assorted treats and candies (but do the girls *really* need all that candy?). Brownie Troop 2003 prepares the "Edible Fire Salad" the first night of the campout. As soon as everyone finishes, we head to the fire ring and put what we just learned (ate) into practice, and then we roast our hot dogs and enjoy some s'mores. The first time we did this, I considered it a great success when I asked "What do we do first?" and a first grader answered "You need a cup of salad dressing over here." Quite often we have some leftovers :-), but on our last campout, we spread some of the leftover veggies in a nearby field to attack the deer, and in the morning, we made plaster of paris molds of the hoof prints the deer left for us while they were enjoying the ashes of our "Edible Fire Salad". |
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| Comments: | Lee Anne Hite Leader, Brownie Troop 2003 Virginia Skyline Girl Scout Council |
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| Oriental Salad | |||
| Preparation Method: | None | ||
| Serves: | 10 | ||
| Non-Food Items Needed: | Large bowl with cover (tupperware) or 2 gallon ziploc bags | ||
| Food Items Needed: | 2 Pkg Beef Ramen Noodles 2 Pkg cut up cabbage - or if you cut up yourself 1 small head of cabbage 2 bunches of green onions - chopped 1 cup sunflower kernals 1 cup slivered almonds Dressing 1 cup vegetable oil 1/2 cup vinegar 1/2 cup sugar 2 pkg beef seasoning (from Ramen noodles) |
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| At Home Prep: | This can be made at home or at the campsite.... |
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| In Camp Prep/ Cooking Instructions: |
Crunch noodles into other salad ingredients. Mix dressing ingredients and pour over salad/slaw. ENJOY!!!!!!! |
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| Serving Suggestions: | |||
| Comments: | This is better if it is made the night before..to allow the noodles to soften a bit... | ||
| Contributed by: | Melissa Lonestar Council Bastrop, Texas |
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| Peg's Walking Salad | |||
| Preparation Method: | No Cook Recipe | ||
| Serves: | 12 | ||
| Non-Food Items Needed: | knife spoon bowl 12 Ziploc bags |
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| Food Items Needed: | 12 apples 1/2 cup nuts 2 cups cottage cheese 1/2 cup raisins 2 tablespoons mayonnaise granola cereal (optional) |
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| At Home Prep: | None | ||
| In Camp Prep / Cooking Instructions: | Cut the tops off the apples and core them, leaving the bottom skin over the hole. scoop out the pulp of the apples and chop with the cottage cheese, raisins and nuts. Mix with the mayonnaise (to add more mayonnaise if you want the filling to be moister). Add granola cereal if desired. Stuff the mixture into the apple shells and put the tops on. Place each apple in a Ziploc bag until you are ready to eat. | ||
| Serving Suggestions: | If you take this along on a hike substitute Miracle Whip for the mayonnaise. Miracle Whip is a mayonnaise type salad dressing that does not contain eggs - not so apt to spoil on a hike. My girls like to take this on a hike. It makes an easy to carry, filling lunch and the apple quenches your thirst. |
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| Comments: | Peg was one of my very first outdoor trainers and this was one of the first outdoor recipes I learned how to make in Girl Scouts. | ||
| Comments: | Donna Haggerty Cadette & Senior Group 3033 Girl Scouts of Genesee Valley, Inc. Arcade, western New York State, USA |
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| Snicker Salad | |||
| Preparation Method: | |||
| Serves: | 10 | ||
| Non-Food Items Needed: | Large Bowl Large spoon for stirring Paring knife |
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| Food Items Needed: | Cool Whip (whipping cream) Snicker Candy Bars 10-miniatures or 5 regular size (may substitute Milky Ways instead of Snickers) Assorted Fruits Suggestions: Apples Peaches Bananas Cherries Strawberries Pineapple Blueberries Orange slices |
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| At Home Prep: | |||
| In Camp Prep/ Cooking Instructions: |
Cut up all the fruit and place in the large bowl. Cut candy bars into bite-size pieces. Add to the fruit. Add the cool whip to the fruit/candy and mix well. Serve and enjoy! |
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| Serving Suggestions: | |||
| Comments: | All three of my girls have been in scouts and they have loved this girl-scout version of a fruit salad. If someone doesn't like peanuts or you have allergies to watch out for use Milky ways instead. |
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| Contributed by: | Jean Hyde Woodbury, Minnesota St. Croix Council Former Girl Scout leader: Troops 1002 and 1410 |
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| Tossed Salad | |||
| Non-Food Items Needed: | 4 gallong trashbag | ||
| Food Items Needed: | Usual salad ingrediants | ||
| At Home Prep: | Make your favorite salad recipe in a doubled 4 gallon plastic garbage bag. Add dressing, seal with twist tie, and play catch. | ||
| Serving Suggestions: | Serve from bag | ||
| Comments: | Sandy Garrett Master Trainer Girl Scouts of Southeastern Pennsylvania |
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| Walking Salad | |||
| Preparation Method: | No Cook Recipe | ||
| Serves: | 1 | ||
| Non-Food Items Needed: | knife spoon bowl Ziploc bag |
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| Food Items Needed: | 1 apple 10 raisins 10 nuts granola cereal (however much you like) 2 tablespoons peanut butter |
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| At Home Prep: | Mix raisins, nuts and granola cereal together in Ziploc bag. | ||
| In Camp Prep / Cooking Instructions: | Cut the top off the apple. Remove the core from the apple and discard. Using the spoon, continue to scoop out the apple, putting your scraps into a bowl. Make sure to leave the outside and bottom of your apple intact - this is your salad bowl. Add the peanut butter, raisins, nuts and cereal to the apple pieces in the bowl and mix together well. Fill the apple shell with the mixture and put the top of the apple back on. Put your stuffed apple back into the Ziploc bag until you are ready to eat. | ||
| Comments: | This is a great carry along lunch on a hike. Vary the ingredients to suit your tastes or use whatever you have on hand. | ||
| Comments: | Donna Haggerty Cadette & Senior Group 3033 Girl Scouts of Genesee Valley, Inc. Arcade, western New York State, USA |
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| © 1997 - 2004 Merrill E. Grayson All rights reserved |