After a long, hard day trekking through the Wilderness, these intrepid Explorers had still more work to do--they had to prepare their 'catch'.
For the Main Dish, I took thin-cut Chicken Breasts and sliced them into thin strips and marinated them in Orange, Lemon, and Lime Juices, a splash of Olive Oil, and dash of Garlic Salt. The Explorers then roasted the meat on hot-dog sticks over a Campfire. T also grilled some extra Chicken Breasts and Tenders for the Trail Masters --that would be the adults. Cooking 'real meat' was a hit for the boys--some of them commented that they had never done this before.
The young Frontiersmen also toasted breadsticks on willow canes for their bread. I found a fun recipe in the Sweet Paul magazine online, but took the easy way out for this crew and bought the refrigerated canned breadsticks.
We also served Corn Casserole, Smokey Beans, and Watermelon. Here is the recipe for the Smokey Beans. It was a new recipe for our family and a real hit with the Boys. I baked it in the oven, but I think it would be even more yummy to do in a cast-iron pot over a campfire.
1 lb Bacon, diced
1 medium Sweet Onion, chopped
2 28-ounce cans Baked Beans, undrained
2 16-ounce cans Kidney Beans, drained and rinsed
2 15.5-ounce cans Butter Beans, drained and rinsed
1 lb Beef Little Smokies, cut into thirds
1 Cup Brown Sugar
1/2 Cup Ketchup
1/2 Cup Apple Cider Vinegar
1 teaspoon Garlic Powder
1 teaspoon Dry Mustard
In a large Dutch Oven, cook the Bacon until crisp. Drain, reserving 3 Tablespoons drippings. Set Bacon aside on paper towel. In the drippings, saute Onions until tender. In a large bowl, combine the Brown Sugar, Ketchup, Apple Cider Vinegar, Garlic Powder and Dry Mustard. Stir in the Beans, Little Smokies, Bacon, and Onions and mix well. Pour into a large, well-greased 4-quart baking dish. Bake, uncovered, at 350* for 45-55 minutes or until heated through. Serves 30.
From Serving One Another, page 266