International Cook Book
Based Upon Recipes We received from the 2004
International Postcard Exchange
Brownie Troop 1444
Savannah, Taylor, Kristie, Christin, Alex, Shelby, Emma, Grace,
Ariel, Kendall, Kaela, Ashley, Keely, Courtney N, & Courtney W
Karen & Lisa, Leaders
AUSTRALIA
Lamingtons I
2 cups sifted flour
3/4 t. cream of tartar1/4 t. baking soda
1/8 t. salt
1 cup sugar
1/2 cup milk
2/3 cup butter or margarine
1 t. vanilla extract
2 eggs
Preheat oven to 350° F. Cream together the butter. sugar and vanilla extract. Beat in the
eggs, one at a time. Sift together the dry ingredients and blend into the creamed mixture,
alternating with the milk. Grease a 10 inch square pan lined with paper and grease the
paper. Put the mixture into the pan and bake 35 40 minutes. Cool, tum out on a rack,
and when cold, wrap in foil and let stand in refrigerator 24 hours. Cut into 2 inch squares,
dip in chocolate frosting and roll in finely grated coconut.
Submitted by Eltham ‘Echidna’ Ranger Guides, (Amy, Katherine, Kira, Briana and
Jarryd), Australia
Lamingtons II
1 3/4 cups plain flour
6 eggs
3/4 cup caster sugar
90g butter melted
1 teaspoon vanilla extract
4 cups of coconut shredded
chocolate icing recipe
3 cups icing sugar
3/4 cup good quality cocoa powder
75g butter extra melted
2/3 cup boiling water
Method
Pre heat oven to 180c Sift flour three times. Beat eggs and sugar in the bowl of an
electric mixer for 8-10 min or until pale and thick and tripled in volume. Fold through the
flour, melted butter and vanilla. Grease and line a 20cm square cake tine with non-stick
baking paper. Pour in the mixture and bake for 25 min or until golden and springy to the
touch. Cool cake on a wire rack. Cut cake into squares. To make chocolate icing, sift
icing sugar and cocoa powder into a bowl. Add the extra melted butter and boiling water,
whisk until smooth. Dip cake squares into the chocolate icing then roll i coconut. Place
on wire rack until icing is set. This makes about nine.
You may like to slice the sponge in half and spread jam between before icing.
Submitted by Eltham Gumnut Guides, Australia
Pavlova
4 egg whites
1 cup fine sugar
2 tablespoons vinegar
1 tablespoon corn starch
1/2 pint whipped cream
fruit- strawberries. kiwi passionfruit
Beat the egg whites until frothy then beat at speed until stiff peaks are formed and whilst
still beating add the sugar gradually until the mixture is very stiff. Now gently fold in the
vinegar and corn starch. Line a cake tray with baking paper and form the mixture on to
the paper in a circle about 8 inch in diameter and appro 2 inch high/ Place the mixture in
to a 300 degree pre heated oven and cook for 1 hour 40 min. When the cooking is
complete turn off the oven and leave the oven door open allow the pav to cool in side the
oven. Decorate with whipped cream and fruit.
Several smaller pavlova could be made instead of on large one.
Submitted by Eltham Gumnut Guides, Australia
Damper!
2 1/2 cups self-rising flour
1 tsp salt
1 tsp butter
1 tsp sugar
1 cup milk (or 1/2 cup powdered milk and 1 cup water.)
Preheat oven to 350 F. Mix together the dry ingredients and the butter. Add the liquid
and mix well. Knead for about 5 minutes. Shape into a flattened ball, and place on a
greased and floured baking sheet or in a greased and floured round cake tin (he
recomend the latter, about 7 or 8 inch diameter, as it gives a better shape.) Bake for 30
minutes. Use a dutch oven if you are cooking in an open fire (as this was originally
made. Damper was traditionally cooked in the coals of a camp fire.) use your
experience as to cooking time.
Notes: serve in moderately thick slices while still fairly hot. He's told that golden syrup
(made as a by-product of cane sugar refining) is the traditional thing to spread on it. It
goes well with jam, too.
Fairy Bread!
1 round sliced white bread butter
Sprinkles (Australian ones - round balls. not the long thin ones)
Spread butter lightly over 1 side of the bread. Cover liberally with Sprinkles to taste.
Remove (if desired) the crusts, and divide into four triangles.
Submitted by Eltham ‘Echidna’ Ranger Guides, (Amy, Katherine, Kira, Briana and
Jarryd), Australia
Aussie Meat Pies! (that’s what we eat when we go to sporting matches! Australian
tradition, especially here in Melbourne)
Ingredients
500g / 1lb chuck or blade steak
2 tablespoons flour
Freshly ground black pepper
1 tsp salt
1/2 cup water
1 x 375g / 12 oz packet frozen puff pastry, thawed
Beaten egg to glaze
Directions
Trim gristle and fat from steak, cut into thin shreds, then chop very finely. Dust with flour,
salt and pepper and place in the top of a double boiler or pudding pan.
Place enough boiling water to come halfway up sides of bowl, simmer for 2 hours or until
the meat is very tender. Replace water in saucepan as necessary to maintain level.
Allow to cool completely.
Roll out pastry dough thin and cut 3/4 of it to fit individual round, oblong or square pie
tins. Line tins with dough, and fill about 3/4 full with meat filling. Cut lids from remaining
dough, dampen edges and put into place .
Cut a vent in the top of each pie for steam to escape. Chill for 15 minutes, then brush
with beaten egg. Bake in a preheated hot oven (200 C / 400 F) for 25 minutes or until
pastry is puffed and golden. Serve with tomato sauce (ketchup).
Submitted by Eltham ‘Echidna’ Ranger Guides, (Amy, Katherine, Kira, Briana and
Jarryd), Australia
CANADA
British Columbia
Nanaimo Bars
A very Canadian yummy dessert are
Nanaimo Bars, named for a town just 2
hours north of us here on Vancouver
Island. Very sweet, very traditional, very
popular! Cut them into small (1-inch)
squares for the girls or they will be
bouncing off the walls!
Bottom Layer
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ c. finely chopped almonds
1 cup coconut
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken.
Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8"
x 8" pan.
Second Layer
½ cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar
Cream butter, cream, custard powder, and icing sugar together well. Beat until light.
Spread over bottom layer.
Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter
Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over
second layer and chill in refrigerator.
Submitted by 1st Sangster Brownies, Victoria. B.C. Canada
Nova Scotia
Pumpkin Dump Cake
1 (29 ounce) can pumpkin puree
3 eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (18.25 ounce) package spice cake mix
1/2 cup coarsely chopped pecans
1/2 cup melted butter
1 Preheat oven to 350 degrees F (175 degrees C).Grease a 9x13 inch pan. 2 In a large
bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in
cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the
pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.3 Bake
in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow
to cool.Serves 12
Submitted by 1st Windsor Forks Guides, Avon District, Hants Area, Nova Scotia,
Canada
Ontario
Mud in a Pail:
New plastic pail with shovel
1 pkg. chocolate wafers
1 pkg. instant chocolate pudding
small container of cool whip
gummy worms
Crumb the wafers. Mix pudding according
to pkg. instructions. Add cool Whip and 1/2 the crumbs. Layer crumbs and puddong mix
into the pail. Sprinkle worms throughout and rest of crumbs on top.
Submitted by a Guider in London Ontario (Maryann Burdett)
Broccoli and Rice Casserole
1 head of Broccoli, steamed and cut into bite size pieces
1 package of Uncle Ben's Wild and Long Grain Rice cooked according to the package.
1 can of cream of mushroom soup
2-3 cups shredded cheddar cheese (use what you want according to your taste)
In a square casserole dish start with a third of the rice and place it in the bottom of the
dish, spread out. Layer with broccoli, then add 1 to 1/2 cups of cheese, and half the can
of cream of mushroom soup. (do not add and liquid). Repeat these steps. Finish with
some rice and a bit of cheese on top. Bake at 375 for about 40 to 45 minutes, or until all
cheese is melted. Enjoy, great for a pot luck dinner.
Submitted by 86th Girl Guides, London, Ontario, Canada
Quebec
FRENCH ONION SOUP
Ingredients:

3 tablespoons butter

6 medium sized sliced Spanish onions

3 cans of Campbell’s beef broth or
consommé or chicken broth

1/2 Cup white wine

Salt and pepper to taste

Rusk crackers (1 per bowl of soup)

Grated Mozzarella cheese
To cook:
Heat the butter in a heavy 5-6 qt. pan. When the butter has melted, add the onions and
cook slowly, covered for 10 minutes. Uncover and continue to cook onions until they are
soft and start to brown. Do not let them burn! This will take approx. 30 minutes.
Add the wine and cook 5 minutes, still over low heat. Add the stock and check for
seasoning. Simmer uncovered for 30 minutes.
To serve:
Ladle the soup into a ovenproof bowl, add the rusks and cover with the cheese. Bake at
350 degrees F. for 20 minutes or 5 minutes under a hot broiler..
Submitted by 1st Westward Rangers, Montreal, Québec, Canada
ENGLAND
Scones
In the UK Scone is either pounced Sc-on
(up north) or Sc- own (down south)
Ingredients:
8oz Self-raising flour
½ teaspoon Salt
3oz Sultanas
1 ½ oz Lard (vegetable fat)
1oz Caster Sugar
1 Large Egg
Milk
Instructions:
1.
Rub the lard into the flour and salt until it resembles find breadcrumbs.
2.
Stir in the sugar and sultanas
3.
In a separate bowl beat the egg and add a dash of milk.
4.
Pour most of this into the flour mix (reserving a little for brushing later)
5.
Mix it all together with your hands until it has become firm, make it into a ball.
6.
Roll out the mixture until 1 ½ cm thick.
7.
Using a circular pastry cutter, cut the mixture into rounds.
8.
Place on a lined baking sheet.
9.
Brush the top of all the rounds with the left over egg and milk mixture.
10.
Put into a pre-heated oven (200C / 400F) for 10 mins (until risen and golden)
11.
Remove from oven and put on a tray to cool.
12.
To serve, cut the scone in half an either spread with Butter or top with Clotted
Cream and Jam.
Submitted by 9th Southfields Brownies, London, England
Quick Summer Pudding with Basil
Ingredients
400g/14oz mixed frozen fruit, defrosted
punnet each of strawberries, blackberries and red currants, for garnish
6 slices white bread
55g/2oz icing sugar
handful fresh mint
handful fresh basil
Method
1.
Take half the strawberries and remove the tops, cut into 4 and add to three
quarters of the mixed fruit. Add half of the sugar to the berries and basil and leave to one
side.
2
Place the rest of the frozen fruit in a blender and puree the fruit well. Add sugar
to taste.
3
Remove the crusts from the bread and line the small moulds, firstly with cling film
and then with a small circle for the base, slices for the side and a larger circle for the top.
When lining the moulds dip the bread on one side in the sauce and place in the mould,
dipped side against the mould.
4
Fill the centre with fruit and some of the juice and press down well, and top with
the last slice of bread.
5
Remove the pudding from the mould and place on a plate. Pour over the sauce
and garnish with the fresh berries and basil and a dusting of the remaining icing sugar
Submitted by 1st Swanley Guides, Kent, England
Rice with Mushrooms & Shrimps
Ingredients for 4 people
Cooking time: 45min
350 g Superfino Carnaroli Rice
200 g shelled shrimps
1 litre of vegetable stock
30 g butter
1 small onion
250 champignon mushrooms
2 sprigs of thyme & marjoram
salt and white pepper to taste
1.
Put a knob of butter in a saucepan with the finely chopped onion and fry until soft
over a low heat. Add the rice and toast it, constantly and adding some of the stock.
Ladle some more stock in the rice and bring it to half its cooking.
2.
Meanwhile, in a different pan, heat some oil with the herbs, add the sliced
mushrooms and let them dry over a high heat for 5 minutes, seasoning with salt and
pepper to taste.
3.
In another saucepan brown the shrimps with a spoonful of oil and add them to
the mushrooms.
4.
Mix the mushroom and shrimp sauce to the rice and simmer adding from time to
time the remaining stock.
Serve immediately.
Submitted by 1st Swanley Guides, Kent, England
Maids of Honour
1/2 x 500 g pack fresh puff pastry
Flour for dusting
8oz (225g) curd cheese
11/2oz (40g) golden caster sugar
Grated zest of 1 lemon
1oz (25g) ground almonds
1 large egg plus 1 large egg yolk
11/2oz (40g) candied lemon peel, finely chopped
2 tablespoons lemon curd
Icing sugar for dusting
You will also need a 31/4 inch (8cm) plain cutter and two 12-hole shallow bun trays.
Pre-heat the oven to gas mark 6, 400°F (200°C).
Begin by cutting the block of pastry in half so that you have two squares. Sprinkle a
surface with flour and roll each piece into a square of about 11 inches (28 cm). Then, cut
out 9 circles from each piece. Now line the tins with the pastry rounds; you should have
18 altogether.
In a bowl, combine the curd cheese, sugar, lemon zest, ground almonds and chopped
candied peel. Beat the egg and egg yolk together in a separate bowl and add this to the
rest of the ingredients. Mix very thoroughly with a large fork until everything is very
evenly blended.
Next, spoon half a teaspoon of lemon curd into the base of each pastry case – don't add
more as it will bubble over during the cooking – then spoon a dessertspoon of the curd
cheese mixture on top of this. When all the mixture has been added, bake the tarts in
two batches on the centre shelf of the oven for about 20-25 minutes, by which time the
mixture will have puffed right up and turned golden brown. Now take them out of the
oven and transfer them to a wire rack to cool. Don't worry if you see them start to sink a
little, that's absolutely normal. If you like, you can give them a faint dusting of icing sugar
before you serve them.
Submitted by 1st Farnham Common Rainbows and are in Buckinghamshire, England
Devonshire Cider Cake
4oz(1 cup) Caster Sugar
8oz(2 cups) self raising flour
4oz(1 cup) butter
1 teaspoon cinnamon
2 medium eggs
1/2 pint(1 cup) cider
Set oven to 350degrees F / Gas Mark 4
Grease and line an 8inch round cake tin.
Cream the butter and sugar together until pale in colour. Stir in the eggs, cinnamon and
half the flour.
Gradually add the cider to this mixture and lastly add the remaining flour and mix
thoroughly
Pour into tin and bake for approx 45 minutes until firm to the touch and golden in colour.
Submitted by 5th Withycombe Brownies,Raleigh District, Exmouth Division, Devon,
England
Yorkshire Puddings
Yorkshire Puddings are traditionally eaten with a roast dinner and lots of gravy! But you
can also eat them as a dessert and spread jam on them.
Ingredients
100g (4oz) plain flour
pinch of salt
1 egg
300ml (1/2 pint) fresh milk
40g (11/2 oz) butter
1.
Sift the flour and salt into a bowl. Break in the egg
2.
Gradually add half the milk, beating to form a smooth batter
3.
Pour in the remaining milk and beat until quite smooth
4.
Pre-heat the oven to 200CC (425F, Gas Mark 7). Put the butter into a deep
baking tin. Heat for 10 minutes or until a faint haze appears
5.
Pour in the batter
6.
Bake just above the centre of the oven until risen and golden (around 30-40
minutes)
For a nice alternative, cook some sausages in the butter for about 10 minutes and then
pour the batter on top. We call that Toad in the Hole.
Submitted by 83rd Sheffield Brownies and Guides, Yorkshire, England
Gypsy Tart
1 8” pastry crust baked blind (shortcrust)
1 small can evaporated milk
1 cup moist brown sugar
Place can of evaporated milk in the fridge overnight.
Whisk milk until stiff, fold in sugar
Pour into pastry case and place in low heat oven for 3 mins or until just set. Do not
leave too long or it will separate.
Submitted by 6th Swanley (St Mary’s) Brownies, England
The Bedfordshire Clanger
The Bedfordshire Clanger was a suet crust dumpling made by the women for their
menfolk to take to the fields where they were working. It consisted of two courses, meat
at one end, jam the other - main course and dessert all in one! It was very filling and
sustained the men engaged in outdoor work as well as being easy to cook when facilities
were limited. If it was made on Monday, the remains of the Sunday joint were used. The
meat course is delicious with buttered mashed potato and green vegetables and the jam
roly poly with cream or custard. Any left over pastry was made into very small balls, the
size of a walnut and dropped into the simmering water. When cooked (in about half an
hour), they were scooped out, put on a plate and covered with milk and sugar. These
were called 'Swimmers' and were often given to children as a treat. "
Pastry
4 oz plain flour
1 tsp baking powder
½ tsp salt
2 oz suet
water to mix
Filling
5 oz meat cut into small pieces (stewing beef or bacon is best)
small amount diced potato
small amount chopped onion
seasoning to taste
stock/gravy/water
approx 2 dessert spoonful jam; firm variety is best
Make pastry and roll into oblong. Use small amount of pastry as a bridge to separate a
third. Spread meat, potato and onions on larger portion; season to taste and moisten
with a little gravy or stock. Spread jam on remaining third, roll up with care; seal edges
with water. Lightly flour the clanger, wrap in buttered or greaseproof paper and a
pudding cloth and secure. Place in boiling water and simmer for approximately 2 hours.
Serves 1-2.
Submitted by 1st Luton (St. Saviours) Guide Company, Luton, England, UK
HONG KONG
Fried Rice
400g
150g
2tbs
cooked rice
mix vegetables
thin soya sauce
A: 150g small prawns (shelled and
devenined)
50g
crab meat
tsp
thin soya sauce
1/2 tsp
sugar
B: 10g
garlic (chopped)
20g
shallot (chopped)
3tbs
oil
Method:
1. Combine ingredients A and leave aside.
2. Fry combined ingredients B in 22cm casserole on power High ,uncovered for2 1/2-4
minutes.
3. Stir in seasoned ingredients A and further cook on power High, uncovered for 3
minutes.
4. Add in remaining ingredients and cook on power High, uncovered for 10 minutes. Stir
every 2 minutes.
Makes:3-4 servings
Submitted by Katie Wan, Hong Kong
JAPAN
Yakitori, a Teriyaki BBQ on the bamboo
sticks which is one of very common foods
(a snack for beer mainly but makes also a
perfect camping food) in Japan.
Cut chicken to small pieces, a size of
girls' mouthful. Stick them to bamboo
sticks of about 4-5 inches, so that 3-4
sticks make a portion for a girl (if not
available, use metal sticks but be careful when eat. Bamboo sticks cool down instantly
but heat remains in case of metal). The idea is that you can eat them without using the
silverware or chopsticks, handy for out-door events in scouting, hum?
In a pan, make source. The portion is a cup of Soy-source and a cup of Sake or white
wine (choose sweet one). Add a large table-spoon of sugar. You can vary the portion to
suite your taste. Make this source according to the portion enough to marinate the meat
later.Powdered hot chili pepper goes nice if you like it hot (you can put them on the meat
while grilling, not all likes it hot), sesame seeds and just a thin slice of ginger also make
a good flavor in the source. After mixing slightly the ingredients with a spoon you used
for sugar, simmer it to boiling point to blow the alcohol away in the wine, then turn off.
Cool it down to a room temperature.
Put the source and meat in a flat-bowl. Start fire up the BBQ hibachi, while marinate
them for 10-15 minutes until the color of the meat slightly changes to brown.Grill the
meat and at half cooking point dip the meat to the source again, turn them over different
times to finish. Eat them up while hot! The pork, beef and seafood and vegetables like
boiled corn with cane (cut cane to 1/2 to 1/3 then boil slightly), boiled sliced pumpkin or
sliced carrots of your choice also make good teriyaki BBQ. The bottled teriyaki source
sold commercially are too sweet compare to the real stuff.
Submitted by Junko and Yukari, The Girl Scouts of Japan, Kyoto 68th Troop
NEW ZEALAND
Pavalova Recipe - New Zealand
Dessert
4 egg whites
1.5cups castor sugar
1tsp vinegar
tsp vinilla essence
pinch salt
Beat egg whites stiff (electric beater is best)add sugar slowly then add the other stuff
Bake on oven paper
Bake 120 for approx 1.5 hours
turn oven off, leave in oven with door open until cold.
Submitted by Woodend Brownies, Kaiapoi, New Zealand
Chocolate caramel slice






150g butter
1 tablespoon golden syrup
1/2 cup brown sugar
1 cup Champion standard grade flour
1 teaspoon Edmonds baking powder
1 cup Fleming's rolled oats
Caramel icing:
 1 cup brown sugar
 2 tablespoons sweetened condensed milk
 2 tablespoons butter
 1 cup icing sugar
 1 tablespoon hot water
Chocolate icing:
 2 cups icing sugar
 2 tablespoons cocoa
 1/4 teaspoon butter
 1/4 teaspoon vanilla essence
 2 tablespoons boiling water, approximately
Method:
Chocolate caramel slice - Melt butter, golden syrup and brown sugar in a saucepan large
enough to contain all the ingredients. Mix in flour, baking powder and rolled oats until
combined.
Press into a shallow 20 cm square tin lined on the base with baking paper. Bake at 180C
for 15 minutes.
Spread with warm Caramel Icing and top with Chocolate Icing.
To make the Caramel Icing: place brown sugar, condensed milk and butter in a
saucepan. Heat until bubbling and remove from heat. Add icing sugar and water. Beat
to combine.
Submitted by 4th Waiariki Unit, Taupo New Zealand
SCOTLAND
Shortbread I. A traditional and easy-tomake Scottish food is shortbread, a kind
of biscuit (cookie).
The instructions are:
Oven: 180c, 350f, gas mark 4
8oz (225g) Butter
4.5oz (130g) Caster Sugar
12oz (350g) Plain Flour
Heat the oven and grease a flat tin generously. Weigh the flour and lay it aside to use
later. Place the butter and sugar in a large bowl and rub together until you get
breadcrumb-sized pieces. Then add in the flour, rubbing it lightly with your fingers.
Continue mixing until the mixture forms into a ball of dough. Place the mixture in the tin
and flatten down into the corners, until it is around 2cm thick. Prick the surface with a
fork (make a fancy pattern if you like), and divide into fingers. Bake for 40-45 minutes
until golden brown, re-mark the fingers, and allow to cool. Then remove from the tin and
sprinkle the surface with sugar if desired. Instead of fingers, you can make round cakes,
and cut into wedges (known as petticoat tails).
Submitted by 1st_Currie_Brownies, Midlothian, Scotland
(http://mysite.freeserve.com/1st_Currie_Brownies) and by the 193B Edinburgh Guides,
Scotland, UK
Rock Buns - A bun (small cake - sort of like a muffin?) which is eaten all over the UK:
Ingredients:
4 oz butter / margarine
8 oz self raising flour
pinch of salt
0.5 level teaspoon mixed spice
0.5 level teaspoon ground nutmeg
4 oz sugar
4 oz dried fruit
0.5 oz mixed peel
1 egg, beaten
milk to mix
Method:
Grease a baking tray, preheat the oven.Rub the fat into the flour, salt and spices. Sitr in
sugar, fruit and peel. Add liquid, mix well to a stiff dough. Spoon the mixture in small
piles on to the try and bake at the top of the oven(400F, 200C) for 15 to 20 minutes.
Submitted by the 193B Edinburgh Guides, Scotland, UK
Scottish Tablet I
1 small tin of evaporated or condensed milk
1oz butter
1 teaspoon syrup
1lb granulated sugar
Put the milk into a large pan.
Fill the tin with water and add to the pan twice.
Add the granulated sugar amd put on a very low heat.
Allow the sugar to dissolve very slowly.
Go and do something else - like write a few Thinking Day postcards!
When the sugar has dissolved, add the butter and syrup.
Bring rapidly to the boil STIRRING ALL THE TIME.
When soft boil is achieved, take OFF the heat and beat the mixture vigourously with a
wooden spoon to allow air in. Do this until the colour has lightened and the mixture has
thickened.
Pour into a greased tray and mark into squares when cool.
Tablet is rather like fudge and is VERY popular in Scotland. When it is made properly, it
should just melt in the mouth. It is very, very sweet and definately not on the dentist's
wish list! I hope this is okay - no doubt we use different expressions for different
ingredients
Submitted by 1st Peebles Brownie Pack in the Scottish Borders, Scotland, UK
Scottish Tablet II
2lb caster sugar (our sugar comes in 500g bags which is just over 2lb) I think this might
be 4 American cups
1 large can Nestlé sweetened condensed milk
2 oz (¼cup) butter
1 teacup milk (I think this is just less than one of your cups)
Put all ingredients in a large pan and heat gently to allow the sugar to dissolve before it
boils. This can take quite a while, maybe 20 minutes to half an hour.
Gradually increase the heat and bring to the boil. Boil for about 10-15 minutes until the
mixture is golden coloured.
Remove from the heat and beat with a wooden spoon until the mixture thickens slightly
and is grainy looking.
Pour into a tin/tray. The one I use is about 16 inches by 7 inches. When set mark into
squares or bars and leave until cold.
Submitted by 10th Stirling Guides, Stirling, Scotland, UK
Pancakes
4 oz Self Raising Flour
1/2 teaspoon Baking Powder
Pinch salt
1 Egg
2 tablespoons Caster Sugar
1/4 pint Milk
Beat the egg & sugar together. Add a little milk to the egg. Pour liquid into sifted flour
and other dry ingredients and beat to a smooth batter with a wooden spoon. Grease top
of hot plate and once fairly warm place above mixture in spoonfuls on top of the plate.
Wait until bubbles appear before turning over. Should only take around 20-30 seconds
for each side.
Submitted by 1st Castlecraig Brownies, Scotland, UK
South Africa
Bobotie
SOAK a thick slice of bread in milk
FRY 1 medium onion
ADD 1 heaped tsp curry
1 tsp sugar/or 1 tbsp apricot jam
raisons (optional)
squeeze lemon juice (optional)
250g mince
bread
1 egg
MIX AND PUT IN PIE DISH
BEAT 1 egg
200ml milk
salt & pepper
POUR OVER MIXTURE
BAKE AT 180 C FOR 35-45 MIN
Serve with sambals such as chutney or sliced banana
Submitted by 1st Fish Hoek Guides, South Africa
TURKEY
Apricot with Cream - A real family
favorite.
1 lb Dried apricot halves
2 c Sugar
1 c Water
1/2 Lemon
1 c Whipping cream
1 c Slivered almonds
2 T Slivered almonds
Pistachios or pecans or Walnut halves or hazelnuts
Soak apricots in warm water 2 hours to soften. Drain. Combine sugar, 1-cup water and
lemon half. Boil until syrupy, 225-230'F. on candy thermometer. Add apricots and
simmer 5 minutes. Remove from heat and allow cooling. Whip cream until stiff. Fold 1cup almonds into cream. Arrange apricot halves in single layer, inner side up. Dollop
cream mixture onto 50 percent of apricot halves. Cover with other 50 percent, like
sandwich. Sprinkle remaining almonds and pistachios over tops. Makes about 75, if
small apricots are used.
Each serving contains about: 61 calories; 2 milligrams sodium; 4 milligrams cholesterol;
3 grams fat; 10 grams carbohydrates; 1 gram protein; 0.24
Submitted by Boran Scout Group
Menemen: A Camping Favorite.
1 Onion
4 Tomatoes
4 Green hot peppers
5 tb Butter
8 Eggs
Salt
Pepper
1 t Mild paprika powder
Chop the onion finely. Cut a cross in the top of the tomatoes and put them in hot water.
Remove the skins. Cut the tomatoes into small pieces. Take out seeds. Wash the
peppers and cut them into very small rings. Heat the butter in a big skillet. Sauté the
onion until soft, (onion is not necessary). Children may not like it) then add peppers and
tomatoes and fry for another 2 to 3 minutes. Beat the eggs with salt and pepper and
paprika powder. (put the paprika powder after served to taste) Pour mixture over
vegetables. Keep stirring with a fork until set. (Serve on nice fresh homemade or -of
course- Turkish bread
Submitted by Boran Scout Group
Bureck (We write it BÖREK every body loves it. It is never tried in a camp but it is the
best dish to make it before long trips to the camp to be eaten underway. Guides mostly
eat it with fruit juice or ayran 2/3 natural)
1/2 pound margarine or butter
1 pound pkg. Filo pastry -- thawed, if frozen
1 1/2 pounds ground beef
1 1/2 onion -- chopped
1/4 teaspoon garlic salt
1/4 teaspoon cumin
salt and pepper -- to taste
Melt margarine. In 13x9" baking pan, layer 6 Filo sheets with melted butter and flicks of
water to make bottom crust. Brown beef and onion. Add seasonings. Drain well. Place
layer of meat on crust. Repeat layering until all meat is used. Top with remaining layer of
Filo, at least 4 sheets. Seal edges. Make a souse with margarine and small amount of
yogurt mix. This makes borek soft. Bake for 1 hour at 350 F. or until brown and crusty. If
not brown, turn on broiler briefly (very very light reddish brown). After finish cover with
paper (something like newspaper for twenty minutes). Cut 2x2" pieces May be done with
boiled vegetables, peas, potatoes and carrots in very small cubes or potato puree or
white cheese and parsley I tried once with champignons and cheddar cheese another
time with fish fillet. Most children like white cheese and parsley rather than ground beef
Submitted by Boran Scout Group
WALES
Bara Brith
Bara Brith is welsh for ‘Speckled Bread’
1lb (4 cups) Self Raising Flour
1 mug – ¾ full of cold milkless tea and ¼
full of sherry
12ozs (3 cups) mixed fruit
8ozs (2 cups) soft brown sugar
Tablespoon of marmalade
Good sprinkling of mixed spice and nutmeg
2 eggs
Apart from the flour and eggs, soak ingredients in the tea and sherry overnight.
The following morning stir in the eggs and flour.
Spoon mixture into a lined tin. This amount usually makes two loaves.
Cook for about 1¼ hours. Gas mark 3, 170o C,
Two loaves take less time.
Use a skewer to test if the loaves have cooked.
Cool, butter and enjoy!
Submitted by 1st Mathern Brownies, Chepstow, Wales
United States
Arizona
Southwest Salsa
Ingredients:
1-16oz can of whole tomatoes
1 or 2 Jalapeno peppers (adjust to your
taste)
5 green onions chopped
cilantro to taste (usually a small bunch)
4-5 small fresh tomatoes chopped
1 fresh garlic clove
salt to taste
Directions:
In a blender, blend the can whole tomatoes, garlic, jalapeno peppers, and cilantro.
Place in bowl and add chopped onion, and chopped fresh tomatoes. Add salt to taste,
refrigerate. It is great with chips.
Submitted by Brownite Troop 544, Mesa, AZ
Arkansas
Elvis Presley's Sweet Potato Pie
Serving Size : 6
Ingredients
2 small Sweet potatoes –
3/4 pound 1 medium Russet potatoes -baking type
1/2 cup Butter
1 cup Brown sugar – packed
1/2 teaspoon Nutmeg; fresh -- grated
3 large Eggs -- beaten
1 1/4 cups Evaporated milk
1/2 teaspoon Vanilla extract
1 9" Pie crust -- unbaked
Place all of the well-scrubbed potatoes in a 3-quart saucepan. Cover with cold water and
bring to a boil over high heat. Reduce heat to a simmer and cook until potatoes are very
soft, about 20-30 minutes. Drain and when cool enough to handle, peel.
In medium bowl, combine potatoes, butter, brown sugar and nutmeg. Using a potato
masher, cream the potatoes until very smooth.
In small bowl, beat eggs, 1 cup evaporated milk and vanilla together. Beat this mixture
into the potatoes. Mix thoroughly.
Pour into piecrust and drizzle the remaining 1/4 cup of milk on top.
Bake 15 minutes in a preheated 450~ oven then turn heat to 325~ and continue baking
for 30 minutes or more until the filling is set.
Grandmother's Southern Fried Okra
Serving Size : 6
Ingredients
1 lb Fresh okra, cut 1 inch pcs
1 lg Green tomato, diced
1 md Onion chopped 1 Clove garlic, minced (opt)
1 Jalapeno pepper halved & -sliced- remove seeds if too -hot
2 Eggs beaten
1/4 ts Salt
1/4 ts Black pepper
1/2 c Milk
1 c Cornmeal
1/4 c Vegetable oil
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Combine okra, tomato, onion, garlic & jalapeno in large bowl.
In separate bowl combine eggs, salt, pepper, milk.
Pour egg mix over veggies and toss to thoroughly coat.
Gradually add cornmeal until mixture on the veggies and at the bottom of the bowl is
soaked up. Continue to toss until ingredients are evenly mixed. Mixture will have a
gooey consistency. (No Kidding!)
Heat oil in 10-inch skillet over med. heat until hot. Oil is ready when dash of
cornmeal sizzles. Spoon mixture evenly in skillet.
Reduce heat to med. low. Cover and fry until underside is golden brown, 10-15
minutes.
Next invert on plate and slide back into skillet with the uncooked side down and cook
uncovered 5-8 min until golden brown.
Remove from skillet to paper towels to drain excess oil. Serve hot.
Submitted by Brownie Troop 663, Little Rock, AR
Iowa
Fried Corn
12 ears fresh corn
4 strips bacon
1 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream
Cut corn from cob with sharp knife and scrape milk from cob. Set aside.
Cook bacon in iron frying pan; remove when crisp, mince and set aside. Cook corn in
bacon grease over medium heat for 10 minutes. Stir often or it will stick easily. Add
seasonings and continue to stir regularly. When seasonings are well blended, add
bacon. Cook for 30 minutes stirring regularly, add cream and cook on low for 10
minutes. Serve hot.
Serves 6.
Submiited by Brownie Troop #1285, Cedar Rapids, Iowa
Idaho
Potato Bake
1 (32-ounce) package frozen hashed
brown potatoes, thawed
1/2 cup melted butter
1/2 cup chopped onion
1 (10-ounce) can cream of chicken soup
1 cup sour cream
2 cups shredded Cheddar sheese
1/2 teaspoon salt
1/2 teaspoon pepper
Combine potatoes with buttet, onion, soup, sour cream, milk, cheese, salt and pepper in
bowl; mix well. Spoon into 9x13-inch baking dish. Bake at 350 degrees for 45 to 60
minutes or untilbubbly and golden brown. Yield: 12 servings.
Submitted by Junior Troop 48, Silver Sage Council, Nampa, Idaho
Indiana
Fried Cheese Sticks
½ pound mozzarella cheese
3 beaten eggs
½ cup flour
1 cup Italian seasoned fine bread crumbs
Pizza sauce (any variety)
Cut cheese into sticks, 2 ½ inches long by
¼ inch thick. Dip into beaten eggs first
then into flour and breadcrumbs. Place on
wax paper. Refrigerate for 2-3 hours. Heat 2-4 tablespoons of cooking oil in skillet on
medium high. Fry for about 30 seconds, turning only once. Drain on paper towels. Serve
with pizza sauce.
Note: Cheese sticks may be frozen and then re-thawed.
Strawberry- Pretzel JELLO Mold
Crust:
2 cups crushed pretzels
¾ cup melted margarine
2 tablespoons sugar
Filling:
1 (8-oz.) Cream cheese (soften)
1(8-oz.) Cool Whip (thawed)
1cup sugar
1 (6-oz. or 2 3oz.) strawberry Jello
Crust; Mix ingredients well, press into 9x13 pan. Bake at 400 degrees for 8-10 minutes.
Cool well.
Filling: Blend cream cheese, cool whip and sugar, spread over cooled crust, dissolve
JELLO in boiling water. Add the frozen strawberries. Stir until strawberries are thawed.
Let stand for 10 minutes. Pour over second layer. Chill overnight.
Hoosier Pork Chop Supper
4 thick pork loins/chops
1 medium onion, sliced
2 Tablespoons cooking oil or cooking spray
1 Teaspoon salt
½ Teaspoon pepper
4 large potatoes
3 carrots
1 can cream of mushroom soup
½ can of water
1 cup frozen peas
In a large skillet or electric frying pan, sauté onions in oil until tender. Remove with
slotted spoon and set aside. Salt and pepper pork chops, brown well on both side. Add
potatoes, carrots, onions, mushroom soup and water: bring to boil. Reduce heat, cover
and simmer for 1½ hour. Add frozen peas during the last ½ hour. Serves 4.
Submitted by Brownie Troop 11, Whiting, Indiana
Maryland
Chesapeake Bay Crab Cakes
1 lb. crab meat
1/4 c diced onion
1/4 c diced red bell pepper
3 c fresh bread crumbs
1/2 c mayonnaise
1/4 c softened cream cheese
1 T Dijon mustard
1 egg slightly beaten
1/2 t dried leaf tarragon
1/8 t cayenne pepper
1/8 t salt
2 T vegetable oil
lemon wedges or slices to serve
Drain crab meat well. Combine crab meat, onion, bell pepper, and 1/2 cup of the bread
crumbs in a medium size bowl. Beat mayonnaise, cream cheese, mustard, egg,
tarragon, cayenne, and salt together in a separate bowl. Stir mayonnaise mixture into
crab meat mixture. Cover and refrigerate 30 minutes. Place remaining crumbs into a
shallow bowl. Using an oval soup spoon, drop spoonfuls of mixture into crumbs and form
into patties, coating each side with crumbs. Heat oil in skillet over medium heat.
Carefully add crab cakes. Cook until golden brown, turning once. If oil browns, wipe out
skillet and add fresh oil. Serve with lemon. Makes 24 appetizer size crab cakes or 6
entree size cakes.
Submitted by Brownie Troop 876, Gambrills, MD
Massachusetts
Boston Baked Beans
Yield: 12 servings
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2 pounds yellow-eye beans
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon powdered ginger
1/2 teaspoon black pepper
1/4 pound bacon, diced
1 quart chicken broth, approximately
1/2 cup dark molasses
1/2 cup dark brown sugar
1 cup maple syrup
Preheat oven to 325 degrees F. Parboil beans 3 to 5 minutes in an 8-quart kettle with
baking soda. Rinse beans thoroughly, cover with fresh water, and continue cooking 30
minutes longer, or until skins split. Drain well; rinse with cold water. Return beans to 8quart kettle. Add salt, spices, bacon, and chicken broth, and simmer until beans are soft.
Add molasses, brown sugar, and maple syrup. Remove from stove; place beans in a 3quart greased baking dish or bean pot. Cover and cook 1 to 2 hours, until beans have a
nice brown color. Stir occasionally, adding water or broth if needed so beans don't dry
out.
Submitted by Brownie Troop 1721, Cambridge, MA
Michigan
Oat Raisin Applesauce Cookies
2 c all-purpose flour
½ t salt
1 t baking soda
1 t cinnamon
½ c margarine, softened
2 c firmly packed brown sugar
1 c unsweetened Michigan applesauce
1 t vanilla
2 egg whites
3 c raw, old fashioned rolled oats
½ c raisins
vegetable cooking spray
1. Stir together flour, salt, soda, and cinnamon. Set aside.
2. In large mixer bowl, beat together margarine and sugar on medium speed until
combined. Add egg whites, Michigan applesauce and vanilla. Beat well. Add flour
mixture, mixing on low speed until thoroughly combined. Stir in rolled oats and raisins.
Drop by slightly rounded measuring tablespoon onto baking sheets coated with cooking
spray.
3. Bake at 305 degrees F about 13 minutes or until lightly browned. Cool 2 minutes
on baking sheet. Remove and cool on wire racks.
Submitted by Troop 2152, Fenwick, Michigan
Sanders Chocolate Bumpy Cake
Cake
1/2 cup hot black coffee or hot water
1/2 cup cocoa
1/2 cup oil
1 cup buttermilk
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
2 eggs
2 cups granulated sugar
2 cups flour
In a large bowl, combine coffee and cocoa; beat on medium speed for 30 seconds. Add
oil; beat for 30 seconds; add buttermilk; beat for 30 seconds; add baking soda; beat for
30 seconds; add salt; beat for 30 seconds; add vanilla extract; beat for 30 seconds; add
eggs; beat for 30 seconds; add sugar; beat for 30 seconds. Add flour; beat for 5 minutes.
Batter will be very bubbly. Pour batter into greased 9 x 13-inch pan and bake at 375
degrees F for 35-40 minutes.
To assemble the cake: Prepare cake as directed. When cake has cooled, place the cake
in freezer for at least 30 minutes.
Prepare buttercream icing (recipes follows), then shape into 1-inch rolls, placing on
frozen cake, 1 inch apart across the top of the cake.
Return to the freezer for at least an additional 15 minutes. Apply cooled fudge frosting
(recipe follows) to the top of cake, covering buttercream rolls completely.
Return to freezer for several minutes or more to set frosting.
Buttercream Icing
2 cups butter
2 cups sifted powdered sugar
2/3 cup sweetened condensed milk
2 large egg whites
1/2 cup sifted powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup powdered sugar
Place butter in mixing bowl, add 2 cups powdered sugar; mix at low speed to obtain
smooth paste. Whip at medium speed, adding the milk slowly and gradually until light
and fluffy.
Using a clean bowl and beater, whip the egg whites until stiff while adding the 1/2 cup
powdered sugar slowly. Mix this meringue slowly into the above buttered mixture. Add
vanilla extract, salt and remaining 1/2 cup powdered sugar. This last amount of sugar
can be doubled if stiffer icing is desired.
Pourable Fudge Frosting
1/2 cup buttermilk
1 cup granulated sugar
1/3 cup dark corn syrup
1/3 cup cocoa
1 dash salt
1/2 pound butter, divided
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
Over medium-high heat, combine buttermilk, sugar, corn syrup, cocoa, salt and half of
the butter. Bring mixture to a boil. When mixture reaches the soft-ball stage, remove
from heat. Add remaining butter, powdered sugar and vanilla extract. This will have a
"pouring consistency."
Submitted by Brownie Troop 3075, Novi, MI
Mississippi
Mississippi Mud Cake
1 Cup Of Oil
1/3 Cup Of Cocoa
4 Eggs
1 3/4 Cup Of Sugar
1 1/2 Cup Of Self Rising Flour
2 Teaspoons Of Vanilla
2 Cups Of Chopped Nuts
Mix Ingredients And Bake In Oblong Cake Pan At 300 Degrees For 30-45
Minutes. Cover With Small Marshmallows When Removed From Hot Oven.
Icing
1 1/2 Sticks Oleo
1 Tablespoon Vanilla
1 Box Powdered Sugar
1/3 Cup Of Cocoa
1/2 Cup Of Pet Milk
1/2 Cup Of Chopped Nuts
Mix All Ingredients Well. Do Not Cook. Pour Over Cake While Still Warm.
Enjoy From Girl Scout Troop 33, Mississippi
North Dakota
Fleisch Kuechle
Dough:
1 cup milk
1 cup evaporated milk or whipping cream
1/4 lb. Butter
1 tsp. Salt
1 tsp. Sugar
1/2 tsp. Baking powder
3 cups flour
Filling:
1 lb. Ground beef
1 onion, chopped
1/2 cup water
1 1/2 tsp. Salt
pepper to taste
Combine milk, evaporated milk, butter, salt sugar, baking powder and flour. Mix and set
aside for 1 hour. For filling, combine ingredients. Mix and let set for 1 hour. Roll dough in
circles the size of a saucer. Spoon some meat mixture on half of each circle; dampen
the edge with water. Fold other half over it and seal around edges. Fry in deep fat or oil
until golden brown.
Knepfla Soup
1/2 stick butter
1 medium onion, chopped
6 cups of water
4 chicken bouillon cubes
4 medium potatoes, diced
1 small onion, finely chopped
6 cups milk
In soup kettle, fry until light brown: 1 small onion and butter. Add the following
ingredients: potatoes, salt, medium onion, bouillon cubes, and 6 cups of water. Boil for
20 minutes, then add 6 cups of milk. Bring to boil again. Add dough and boil again 20-30
minutes. Add salt and pepper to taste.
Dough:
2 cups of flour
2 tsp. Baking powder
1 tsp. Salt
2 eggs
1/2 cup water
Combine all ingredients and mix. Roll dough into log shapes, approximately 1/2 inch
thick in diameter. Cut into 1/2 inch pieces.
Kuchen
2 packages of yeast
2 2/3 cups warm water
1/4 cup sugar
1 tsp. Salt
1/4 cup vegetable oil
3 eggs lightly beaten
7-8 cups flour
Mix yeast and warm water and set aside. Mix sugar, salt, vegetable oil, eggs and 4 cups
of flour and add to yeast mixture. Then add 3-4 cups more flour. Knead well and let rise
until double in size. Divide into several pieces and roll out and put in pie pans with dough
up sides about 1 1.2 inches.
Filling:
1 pint of cream
4 beaten eggs
1 1/4 cup sugar
1 Tsp. Flour
Put a thin layer of fruit (apples, peaches, cooked prunes, raisins, rhubarb, cottage
cheese, etc.) over the crust. Pour enough filling to just cover the fruit. Sprinkle with
cinnamon and sugar. Bake at 375 degrees F. for 20 minutes or until the filling is set. If
crust browns to fast, use a 350-degree F. oven.
Submitted by Troop #7103, Mandan, ND
Ohio
Cincinnati Chili
1 quart water
2 lbs lean hamburger
1 tsp cinnamon
1 tsp cumin seed or ground cumin
2 large chopped onions
1 tsp worchestershire sauce
1 toe garlic
2 tbsp chili powder
1 tsp black pepper
1/2 tsp red pepper or chilli pepper
1 tbsp salt
1 1/2 tsp ground allspice
1 6 oz can tomato paste
1 1/2 tbsp cider vinegar
3 large whole bay leaves
Crumble raw (do NOT brown) hamburger into water, add all ingredients. Bring to boil,
then simmer for 3 hours. Remove garlic toe and bay leaves. Add whole red peppers if
desired for spicier taste.
2 way - Spaghetti topped with chili
3-way - Spaghetti topped with chili and grated cheese (a mild cheddar is recommended)
4-way - Spaghetti topped with chili, grated cheese and chopped onions
5-way - Spaghetti topped with chili, grated cheese, onions and kidney beans
Coneys - Hot dog on bun topped with chili, onions, mustard and grated cheddar cheese
Submitted by Brownie Troop 1444, Amelia, OH
Oregon
Chocolate Crinkles
½ c vegetable oil
4 sq unsweetened chocolate (melted)
2 c granulated sugar
4 eggs
2 tsp vanilla
2 c flour
2 tsp baking powder
½ tsp salt
1 c powdered sugar
Mix oil, chocolate and granulated sugar. Blend in one egg at a time until well mixed.
Add vanilla. Blend flour, baking powder and salt. Stir flour mixture into oil mixture. Chill
overnight (if possible).
Heat oven to 350 degrees F. Drop teaspoonfuls of dough into powdered sugar. Shape
into balls and place about 2 inches apart on a greased baking sheet. Bake 10-12
minutes. Do not overbake! Makes about 6 dozen cookies.
Submitted by Brownie Troop 898, Portland, Oregon
South Carolina
Pecan Pie
3 eggs (beaten)
1 cup sugar
1 cup corn syrup (dark)
1 cup pecans
1/8 tsp salt
1 tsp vanilla
1 unbaked 9 inch pie shell
Combine ingredients and pour into
unbaked pie shell. Bake at 425 degrees for 10 minutes; reduce heat and complete
baking at 350 degrees for about 30 minutes. Brush with butter while still hot.
Submitted by Brownie Troop 120 and Junior/Cadette Troop 194, Piedmont, Boiling
Springs, South Carolina
Tennessee
No Bake Chocolate Oatmeal Cookies
2cups sugar
3 tbsp. cocoa
1 stick butter
1/2 cup milk
3 cups quick oats
1 tsp. vanilla
1/2 cup peanut butter
1/2 cup nuts (optional)
Bring to a boil for 1 minute the sugar, cocoa, butter and milk. Very, very important not to
boil more than one minute.
Add the oats, followed by the vanilla, peanut butter and (optional) nuts. Mix well, drop
on wax paper, the cookies will dry in about 1 hour.
Makes about 3 dozen cookies. Enjoy!!!!!!!!!!
Submitted by Brownie Troop 491, Cumberland Valley, Nashville, Tennessee
Vermont
Vermont Baked Beans
2 lbs. dried navy beans
10 cups water
1lb. salt pork, sliced into cubes
1 medium onion, cut into quarters
1/2 cup brown sugar
1 1/2 cup maple syrup
2 teaspoons dry mustard
1/2 teaspoon pepper
2 teaspoons salt
3 cups water
Heat oven to 350*F. Heat 10 cups water and beans to boiling in large pot. Boil
uncovered for 2 minutes. Stir in remaining ingredients, except extra 3 cups water.
Transfer to covered baking dish and bake for 4 hours, stirring occasionally. Stir in 3 cups
water and bake uncovered for 2 hours longer, or until beans are tender. Serve with
brown bread.
Submitted by Brownie Troop 172, GSC Vermont, East Saint Johnsbury, Vermont
Sugar on Snow
Maple Syrup
Clean Snow, or shaved ice will work!
Raised Donuts
Boil maple syrup to 255*F. Scoop snow into large pan. Drizzle hot maple syrup lightly
over snow. Syrup will become "candy-like". Use fork to lift off snow--eat with raised
donuts (helps cut down some of sweetness!).
Submitted by Brownie Troop 172, GSC Vermont, East Saint Johnsbury, Vermont
Washington
Crunchy Apple Salsa
2 cups Washington Gala apples, halved,
cored& chopped
3/4 cup (1 large) Anaheim chilli pepper,
seeded & chopped
1/2 cup chopped onion
1/4 cup lime juice
2 tablespoons chopped cilantro
Salt & Pepper to taste
Combine all ingredients and mix well; let stand 30 minutes to allow flavors to blend.
Serve over or alongside grilled chicken. Makes about 3 cups salsa.
Submitted by Brownie Troop 651, Hoquiam, WA