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How to cook some goofy grub part 4

Another Dessert category!  What’s not to love about ice cream!  from Boys’ Life Magazine

 

 

 

icecream

Ice Cream Football

THE CHALLENGE: Make ice cream without a freezer

EQUIPMENT:

  • 2 (1-quart) zip-top bags
  • 2 (1-gallon) zip-top bags
  • 1 (8-pound) bag of ice, crushed or in cubes
  • 1/2 cup rock salt
  • Newspaper
  • Heavy-duty tape

INGREDIENTS:

  • 1 cup whole milk
  • 1 cup whipping cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract

You need milk, cream and sugar to make ice cream, plus rock salt and lots of ice. As long as the ingredients keep moving and stay cold enough, the mixture will turn into ice cream.

The Scouts measured the ingredients into a quart-size zip-top bag, and squeezed out all the air and sealed the bag. They placed this bag inside the other quart bag and sealed it. Then they put this double-bagged ice cream mix inside a gallon zip-top bag.

They then filled the gallon-size bag with ice, sprinkled the ice with rock salt and sealed the bag. They placed this bag inside the other gallon bag and sealed it again.

Now for the football part.

The Scouts wrapped the bags in layers of newspaper and secured the bundle with duct tape. The resulting “football” was ready for about 20 minutes of passing — to keep the mixture moving — before being spiked into the ice chest.

THE RESULT: The ice cream was cold and delicious.

 

 

Kerner, S., & Ogren-Hrejsa, O. (2018). How to Cook Some Goofy Grub. Retrieved from Boys’ Life: https://boyslife.org/outdoors/1264/goofy-grub/

 

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How to cook some goofy grub part 3

Thirdly, is the Whatever category.  Just don’t think too much about it, it’s all about fun.  From Boys’ Life Magazine

 

 

 

salad

Jiffy Pop Salad

THE CHALLENGE: Turn pop corn into a meal.

INGREDIENTS:

  • 1 package Jiffy Pop popcorn
  • 3/4 cup mayonnaise
  • 1 cup diced celery
  • 1 1/4 cup grated cheddar cheese
  • 1 8-ounce can water chestnuts, drained
  • 3/4 cup crumbled cooked bacon
  • 1/4 cup shredded carrot
  • 1/4 cup minced chives

Jiffy Pop Salad combines popcorn, bacon and celery mingled with mayonnaise for an unusual flavor combination.

The Scouts popped popcorn over the camp fire, blended it with the remaining ingredients and served immediately.

THE RESULT: Not surprisingly, this recipe isn’t a huge hit with all the Scouts, although it got good reviews from some of the tasters.

 

 

 

bread

Solar Oven Bread

THE CHALLENGE: Bake a loaf of bread … without fire or electricity.

EQUIPMENT:

  • Jar, painted black on the outside
  • 2-foot by 4-foot sheet of cardboard
  • Aluminum foil
  • Clear plastic bag

INGREDIENTS:

  • Premade, refrigerated bread dough (or make it homemade)

Cooking with the power of the sun is ideal for campers who want to try something fun and different.

Our solar oven called for bending a 2-foot-by- 4-foot sheet of cardboard into the shape of a funnel and covering the inside with aluminum foil. When the funnel is angled toward the sun, heat builds up in the base of the funnel.

The Scouts made bread dough and kneaded it for about five minutes before putting it into a two-quart jar, spray-painted black to make it absorb more heat. They could have also used premade, refrigerated dough.

Before putting the jar into the funnel, the Scouts slipped it into a clear plastic bag, then blew air into the bag and closed it with a twist tie. This extra step created a “greenhouse effect” around the jar, allowing for additional heat build-up.

If all went well, the dough would rise inside the jar and, perhaps, bake.

THE RESULT: The Scouts kept their eyes on the solar oven all afternoon and had given it an occasional nudge to keep it in the path of the sun’s rays. Its temperature had peaked at 310 degrees. Not only had the dough risen, it had baked to perfection, filling the jar.

 

Kerner, S., & Ogren-Hrejsa, O. (2018). How to Cook Some Goofy Grub. Retrieved from Boys’ Life: https://boyslife.org/outdoors/1264/goofy-grub/

 
 

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How to cook some goofy grub part 2

Second in the series is whatever category you want to call this one.  It’s all good.  Again, from Boys’ Life Magazine article How to Cook Some Goofy Grub.

 

fudge

Pinto Bean Fudge

THE CHALLENGE: Don’t think about it — just keep stirring.

INGREDIENTS:

  • 2/3 cup sweetened condensed milk
  • 1 1/2 cup mini marshmallows
  • 1 can pinto beans, drained
  • 1 teaspoon vanilla
  • 1 2/3 cup sugar
  • 1/2 cup chopped nuts
  • 1 1/2 cup chocolate chips
  • Butter for greasing pan

Pinto Bean Fudge is for real, thanks to a long-ago camper who discovered that a can of pinto beans can be substituted for a pound of butter when making fudge.

To make it, the Scouts combined sugar and milk in a large pan and boiled it for 5 minutes, stirring constantly. They then added the remaining ingredients (including the beans!) and stirred until the marshmallows melted. Finally, they poured the finished fudge into a shallow, buttered pan and tucked it in the cooler to chill.

THE RESULT: Delicious, with no hint of an aftertaste from the pinto beans.

 

 

chicken

Dingle Fan Chicken

THE CHALLENGE: Can something called a “dingle fan” cook chicken at all?

EQUIPMENT:

  • Long pole (a broom handle works well)
  • 6-inch length of chain
  • Heavy string
  • Wire
  • Wire cutters
  • Paper plate
  • Skewer or short stick
  • Large and small rocks
  • Instant meat thermometer
  • 2 “S” hooks or additional wire

INGREDIENTS:

  • Whole chicken
  • Seasonings
  • Butter for basting

Dingle fan roasting is for campers who have better things to do than fuss over their food. Rather than endlessly basting and turning a piece of meat over a fire, campers can let this fan-powered rotisserie do the work.

The Scouts wedged a long wooden pole between two rocks so that it angled very near — but not directly over — the flames. Next, they attached a short length of chain to the end of the pole using the wire and “S” hooks.

The next step was to make the dingle fan by sticking a paper plate on the end of a metal skewer. The fan would be attached to the chain, from which a raw chicken would hang. (Be sure to leave enough space between the fan and the flames, since that plate could catch fire if it’s left too close.) A small rock or other was attached to the free end of the skewer to counter-balance it and make it level.

If everything was set up correctly, the heat from the fire should hit the fan, causing the chicken to slowly rotate throughout the cooking process.

All we needed now was a chicken, innards removed, seasoned and buttered and bound in string.

Once dangling from the chain, the chicken wouldn’t need tending other than basting it occasionally with butter. After about two hours, it should be fully cooked, but the Scouts planned to check it with the meat thermometer to be safe.

THE RESULT: Even after falling into the dirt a couple of times, the Dingle Fan Chicken was a thing of beauty. The fan had worked. The chicken was golden and crispy on the outside and perfectly cooked on the inside.

 

Kerner, S., & Ogren-Hrejsa, O. (2018). How to Cook Some Goofy Grub. Retrieved from Boys’ Life: https://boyslife.org/outdoors/1264/goofy-grub/

 
 

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How to cook some goofy grub part 1

This series of articles came from the Boys’ Life online magazine article called “How to Cook Some Goofy Grub — just the ticket for some wacky outdoor summertime activity with your grandchildren!  Go, Gramma, Go.

 

First up is, of course, Dessert!

How to cook some goofy grub — Boys’ Life magazine.

orangecake

Orange Peel Cakes

THE CHALLENGE: Bake cakes in the coals.

INGREDIENTS:

  • 1 8 oz. box Jiffy yellow cake mix
  • 1 egg
  • 1/2 cup water
  • 6 large, thick-skinned oranges

Cooking a cake on coals is a snap when you use a hollowed-out orange peel instead of a pan.

The Scouts combined the cake mix, egg and water and stirred up some batter. Then they cut a small “lid” in the top of each of six big navel oranges and scooped out the insides, just like carving a pumpkin. They were very careful not to damage the shell.

The Scouts ate the orange pulp, then poured the cake batter into the gutted oranges, each about two-thirds full.

They popped the “lids” back on the oranges, wrapped them in heavy foil, and set them on the coals for about 20 minutes, turning them often.

THE RESULT: The orange-peel cakes were a hit. Spongy and moist, with a hint of, well, orange, they could be eaten with a spoon or peeled for a hot orange cake.

 

Here is the recipe for “Pearls in the Mud” dessert.

Ingredients:

One (1) box of the Jello Brand of Tapioca Pudding
One (1) box of the Jello Brand of Banana Pudding
One (1) twenty-four (24) ounce jar of Jif Smooth and Creamy Peanut Butter
One (1) container of Cool Whip Whipped Cream Topping
One (1) container of Hershey’s Chocolate Syrup

Directions:
1. Make the Jello Brand of Tapioca Pudding and the Jello Brand of Banana Pudding as directed by the instructions on the respective ingredients boxes of the Jello Brands of tapioca pudding and banana pudding.
2. Combine the freshly made tapioca pudding and the banana pudding together. Blend well.
3. Add four (4) ounces of Jiff Smooth and Creamy peanut butter to the pudding mixture. Use a kitchen-aid hand held electric mixer or a Waring blender or a Sunbeam Cake mixer and blend the peanut butter and pudding mixture until the mixture is blended well.
4. Serve the peanut butter and pudding mixture in an eight ounce dessert bowl. Add One (1) tablespoonful of Cool Whip whipped cream topping to the peanut butter and pudding mixture. Drizzle some Hershey’s Chocolate Syrup over the peanut butter and pudding mixture.
5. Enjoy the “Pearls in the Mud” dessert.

First Class Scout, Order of the Arrow member, Appalachian Mountains’ Capuchin Monkey Patrol, Troop 427 // October 18, 2014 at 3:40 pm // Reply

 

Here is the recipe for a chocolate glazed crepe’:
1. Prepare a pancake using “Just Add Water” Pancake mix. Pour the pancake mix in a cooking skillet. Cook the pancake mix until the batter begins stiff enough to flip the pancake. Flip the pancake and continue cooking until the pancake is fully cooked.
2. Place the created pancake on a paper plate.
3. Spread grape jelly or apple jelly on the top of the pancake.
4. Begin folding the pancake over into a jelly roll so that there are spirals of jelly inside of the blanket roll or jelly roll pancake.
5. Put a tooth pick in the middle of the blanket roll or jelly roll pancake. A blanket roll or jelly roll pancake is called a cre’pe.
6. Drizzle chocolate syrup over the blanket roll or jelly roll pancake. Enjoy the Chocolate glazed cre’pe.

  1. Pancake Creations 777 // August 22, 2009 at 5:03 am // Reply

 

  1. For the recipe of “Tootsie Roll Pancakes”, do the following:
    1. In a mixing bowl, add some “Just add water” pancake mix and add the correct amount of water according to the directions on the package labeling. Mix until all of the powder has made the pancake batter.
    2. Open a package of tootsie roll chocolate candy and remove all of the individual paper wrappers from the tootsie roll candy. Add the tootsie roll candy to the pancake batter.
    3. On a griddle, cook pancakes using the tootsie roll pancake batter as with normal pancakes by creating about four inch round pancakes.
    4. Flip the pancakes as normal pancakes making sure that the batter is stiff enough to hold the tootsie rolls in the pancake.
    5. Serve the created pancakes with butter, maple syrup or wildflower honey. Enjoy the “Tootsie Roll Candy” pancakes.
  2. Backyard Camper 524 // August 20, 2009 at 7:20 am // Reply

 

Kerner, S., & Ogren-Hrejsa, O. (2018). How to Cook Some Goofy Grub. Retrieved from Boys’ Life: https://boyslife.org/outdoors/1264/goofy-grub/

 

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Big Gramma

Big Gramma

 

I am fat. My body mass index (BMI) is 42 which qualifies me as morbidly obese. Not just fat, mind you, but obese. MORBIDLY obese. I am also no longer young, and older people have a more difficult time losing weight due to changes in metabolism and the way calories are burned.

But I have grandsons, and I have a plan. I want to be able to play with those kids, to walk around the park, and keep up with them. I don’t want them to think of me as fat. So, I have this nifty little app on my smartphone (remind me to talk about smartphones in the future) which helps me keep track of my calories and my exersize.

I have tried to concentrate on those (yuk) healthy green foods, and limit my processed foods and what I call the bad carbohydrates. I don’t eat a lot of bread, and pasta is not really on my preferred list. Those (and the apple fritters) are very processed and almost pure carbohydrates, and are on my naughty list. Red beans and potatoes are moderately okay simply because they come that way without any further modifications.

I hit the gym every morning after I work, but I only do about 15 minutes on the stationary bike or the elliptical. I just can’t do any more, and I almost feel guilty. Almost, but not quite, because it is still 15 minutes more than I did last month.

Night shift workers have a greater tendency to have diabetes and be morbidly obese. Those who have a prominent belly are at risk for metabolic syndrome. I realize this risk, this risk for debilitating illnesses, and I choose to do something about it. No — I can’t change to day shift. But my co-workers and I are meeting at the local gym and using the treadmills, ellipticals, bikes and the weight lifting machines. I am sore. I can barely make it up the stairs. My arms and shoulders hurt. But I will meet my friends at the gym and do it again. I would rather just sit down and knit my mitts, but I know this is best.

This will be yet another adventure worth writing about, don’t you think?

 


 

Updated March 2018 — I wrote the above four years ago, January 2014.  I still have a BMI of just over 40.  I did get it down below 40 long enough to have one hip replaced, and I have to get it back down so I can get my other hip replaced.  I’ve changed a few things since then, and my greatest success is when I follow the Trim Healthy Mama plan.  But I still have grandsons, and I still have a plan.

 

http://georgielee.blogspot.com/2013/06/vintage-ads-for-dad-to-amuse-and-horrify.html

 

Gramma Nettie cooks

Gramma Nettie cooks

Trying grilled radishes for the first time.  They are good fried.  They are good baked.  They are good on a stew.  Use the same way you would potatoes, but they don’t spike your blood sugar like taters do.  

I cleaned them, sprayed with coconut oil and put the basket on the grill.

They kept their color, but the flavor was changed.  It was interesting, different.  I cooked up Two bunches which was too much for the two of us.  I will do it again.

 
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Posted by on 8 August 2016 in blood sugar, campfire, food, radishes

 

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Skinny Gramma Nettie

My scale must have lied to me.  For a week.  I didn’t feel any different, but I keep almost daily track of my weight.  I know some women are obsessed in an unhealthy way, and weigh once a month.  When I did that myself, I found I felt great but I had gained back everything I’d lost and took two months to get back to the new starting point.  When I weigh almost daily, I can easily relate any weight gain with eating habits, like this bag of potato chips I really want to finish off.

So far, I’ve been busy blogging, not munching.

But my weight it’s Now thirty pounds off.  That’s more than a sack of potatoes.  That’s a one-year-old child.  I’ve decided that my weight loss is best described by a term I’ll steal from evolutionary biology – Punctuated Equilibrium.  Things are all the same for two or three months then BAM!, five pounds gone.  Everything is once again the same for four months then SHAZAM!, ten pounds gone.

This Trim Healthy Gramma wants new clothes for every five pounds gone.  I am overdue for six items of clothing.

The disappearing Gramma!  Started January, 7 months mostly on plan, 31 weeks.  Just about a pound per week.

 

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