Updated January 5, 2015


Troop 205 December Cooking Challenge




On the weekend of December 18-20, Several Scouts form Troop 205 accompanied by Webelos from Pack 205 headed to Hidden Valley Scout reservation for the annual December Cooking challenge.

Dylan, Luke, Ethan, and Nic got together on Wednesday evening (before the Cooking Challenge) to wander around Wegmans. Their plan was to fine 3 caned/jarred items per team, per meal.





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When we arrived in Hidden Valley Friday night, the scout leaders (Ethan, Luke, and Nic) spent the evening figuring out how best to torture each cooking team. Their scheme ended with each team receiving 3 canned items without labels in a brown shopping bag, which they had to incorporate into each meal. The items they had to work with included Corned Beef Hash (imitation dog-food ;-), Scottish Kipper, Banana Fruit Tart Filling, Rice Pudding, Devilled Ham, 3-bean Salad, etc.

While the scout leaders were planning the cooking teams demise, Steve gave a lesson in bread making (flour, yeast, water, olive oil, salt, and more flour, and more flour, etc.), and Dylan demonstrated how to make pasts from scratch (Flour, Eggs, and a lot of loving ;-). The evening ended with the scouts sampling a loaf of fresh-baked cinnamon Swirl bread, which was completely made on Friday evening.



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Look...a trio of guitarists.



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If you are going to cook outside, you need to make a fire.



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Oh Dear…1 Mississippi…2 Mississippi…



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On Saturday, the Scout teams with their Webelo integree’s were tasked to open a bag of unidentified items and make a meal of them. For breakfast there were no extra twists besides the unidentified ingredients. One team turned Banana Fruit Tart Filling into a fantastic banana cake flavored pancake. When asked by Scoutmaster Mike for the recipe, so we could put it on a future Trip Menu, Ryan replied, “If you can tell us what was in the bag, I can tell you what was in it”.



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For Lunch, the Scouts had to create a dish incorporating home-made bread and for dinner they had to make their own pasta from scratch.

While the Scouts cooked the judging committee, Assistant Scoutmaster Steve and his support staff (Mr. Ted, Ethan, Nic, Alex, and a few other scouts) prepared meals for the Scouts and their adult leaders:

Breakfast consisted of bacon, Fruit Salad, and Omelets to order.

Lunch was Pepperoni and Broccoli Cheese Breads.

Dinner was a vegetable blend, Sausage, and Pasta with Cabin Made Sauce.

During the day the scouts also sampled Grilled, Butter basted Lobster and seared/baked Chilean Sea Bass.

Throughout the weekend the Scouts were challenged to try new things, both eating and cooking… And Nobody went home hungry.