A Dutch Oven for Backpacking

Going backpacking or canoeing and are disappointed you can't make some of your favorite meals because the Dutch Oven is just too heavy and cumbersome to take with you?   Despair no longer!

John G. Ragsdale in Dutch Oven Cooking  describes an oven he made out of aluminum pie pans.

These three are just to show the configuration.
You would want more sturdy pans & painted. 

He took 3 heavy gage aluminum pie pans, painted the outsides black plus one inside, and then assembled two pie pans together  with heat resistant screws so that the concave parts are facing out.

When he uses them, the  bottom pan is placed a bit above the fire on rocks or steel tent pegs and the assembled pie pans become the cover and coal holder.  Make sure the black inside surface is the coal holder, not the side next to the food.

When it is time to pack up, the screws can be undone, the pans nested and the screws reattached so that they don't get lost.

Now, that is one resourceful camper!

Chicken Provolone Scaloppine for 6

This might be one to try if you anticipate needing to release some frustrations

6 skinless, boneless chicken breasts --pounded to 1/4 inch thickness
1 1/2 teaspoon crushed sage
1/2 teaspoon pepper
6 slices provolone
4 Tablespoon butter, melted
1/3 cup bread crumbs
2 Tablespoons Romano cheese, grated
2 Tablespoons parsley

Sprinkle chicken with sage and pepper.  Place Provolone on chicken and role up, jellyroll style.  Secure with toothpick.  Dip chicken in butter.  Coat with bread crumb, Romano cheese, parsley.  Bake 45 minutes at 350.

Chicken Fricassee with Dumplings for 8

5-6 pounds of fryer chicken cut up
4 teaspoon of salt
2 teaspoon paprika
1/4 teaspoon pepper
2 Tablespoon  shortening
2 cans cream of chicken soup
3 cup milk
4 Tablespoon butter
2 cups Bisquick
1/2 teaspoon poultry seasoning
1 teaspoon parsley flakes
Water

Mix salt, paprika and pepper in plastic bag. (Could use Shake and Bake or other premixed seasonings) Shake 2-3 pieces of chicken at a time in bag to coat.  Melt shortening and butter in large skillet or Dutch oven.  brown chicken on all sides.  Remove chicken and stir in soup and milk and replace chicken.  Cover and simmer about 1 hour or until thickest pieces are tender.  Twenty minutes before the end of cooking, prepare dumpling dough.  Drop dough by spoonfuls onto hot chicken.  Cook uncovered 10 minutes, cover and cook 10 minutes longer.  Yield 8 servings

Dumpling:  Add poultry seasoning, parsley and Bisquick with enough water to make a soft dough.


Recipe courtesy of Cathy Laskowski from Feeding the Flock, pg 57

Chocolate pudding pie for 8

This sounds really interesting and does not require fresh milk.

Graham cracker crust
Chocolate chips     1 cup
Sweetened condensed milk    14 oz can

Put the chocolate chips in the bottom of the crust.  Pour the milk over it. Bake for 25 min or until pudding is browning on edge.  Cool and cut into 8 servings.

If you decide to make the crust:
2 cups cracker crumbs
3 Tablespoons  sugar
3/4 cup butter
Melt butter in pan.  Add crumb and sugar mixture to pan and mix to coat crumbs.  Press the buttery crumbs onto the sides and bottom of the pan.


Inspired by:
Dutch Oven Cooking 4th edition, John G. Ragsdale pg 72

Easy Donuts

approx 50 donuts
Dutch oven or pan on stove
Deep Frying

3 c flour
1 c sugar
1/2 t salt
1 t baking powder
1/2 t cinnamon
1/2 t nutmeg
1 t butter
3/4 c milk
2 eggs, beaten
cooking oil

Sugar and cinnamon for sprinkling over completed donuts

1. Beat sugar and butter, add eggs and mix, gradually add milk while stirring.
2. Mix rest of the dry ingredients, gradually add liquid to dry ingredients while stirring.
3. On floured surface roll or pat dough to 3/8 inches thick.
4. Use round cutter (cup rim) or just cut into squares approx 2 inches
5. Heat enough oil in pan to allow dough to float when cooked.
6. Place a few pieces of dough in the oil at a time so that they are not overlapping.  Allow to cook (it should float when it is done) on one side, flip over and finish cooking.  Second side will not take as long.
7. Take dough out of oil and drain on paper towels.  Sprinkle with sugar and cinnamon.


I saw some recipes that use Bisquick in place of the flour, salt, butter and baking powder, but those recipes call for baking the donuts instead of frying.  These recipes also add 1 t vanilla and other stir-ins like 1/3 c bannas or mini chocolate chips.  If you are feeling adventurous, give it a try.  Maybe you will get funnel cake or maybe you will get donuts. Or you could try baking them in the Dutch oven instead of frying but it will take longer.

Vegetarian cheese casserole

I was reading the book Dutch Oven Cooking 4th edition by John G. Ragsdale and I came to the realization that the recipes were not adapted to Dutch oven cooking.  These were recipies that could be made on the stove or in the oven at home.  The only difference might be the use of easy to store ingredients or putting the dough into a pan that fits into the circular oven instead of a cookie sheet.

With that thought, many cooking experiences open up to us.

Enjoy this vegetarian casserole.

2 med eggplants peeled and cubed
1 egg
1 cup cottage cheese
1 10.75 oz can mushroom or tomato soup
1 Tablespoon Italian seasoning
4 oz Mozzarella cheese
1 cup bread or cracker crumbs

1. Boil eggplant until tender (approx 5 min). Drain.
2. Beat egg and stir in with cottage cheese, soup, and seasoning. Stir in the eggplant and put into oiled pan or Dutch oven.
3. Place sliced cheese over mixture and sprinkle with crumbs.
4. Bake for 30 min.

You could use zucchini but don't boil.  This will be more watery than when using eggplant.

Pot Roast and Gravy for 8 people

Pot Roast                                                           Time: 2 1/2 - 3 1/2 hours

Ingredients:

• Chuck roast 2 1/2 - 4 1/2  lbs ( a large bone or lots of fat requires the high side of the range)
• Flour 1/2 cup
• Salt 1/2 teaspoon
• Pepper 1/8 teaspoon
• Shortening 3 Tablespoons
• Carrots 8 medium
• Onions 8 small
• Potatoes 8 medium
• Water 2+ cups

1. Place shortening in Dutch Oven and place over coals to heat

2. Mix flour, salt, and pepper together in a bag or bowl.  Place meat in flour mixture.

3. Press flour mixture into meat.  Use your hands.

4.  When Dutch oven is hot, put meat in and brown thouroughly to seal juices in.  This should be a hard dark brown.

4. When the meat is browned, place a rack in the oven, place the meat on the rack and then WITH UTMOST CAUTION, pour 2 cups of water into the oven.  (THE WATER WILL CAUSE THE GREASE TO SPLATTER POSSIBLY CAUSING BURNS.  Add water fast along side of pan and use the lid as a shield to protect your face)

5. Put the lid on and put oven over fire to heat liquid.  As soon as the liquid starts to simmer, remove a few coals from under  the oven and maintain the simmer.  (Simmer means the water is just about to boil, but is not doing it much)

6. Check the roast in 30 minutes.  If the water is almost gone, or it is boiling hard (lots of very big bubbles popping all the time) the coals are too hot.  Reduce the heat and add more water to pot.  If their is no water movement, the temperature is too cool.

7. Check every 20 or 30 minutes to make sure the water is simmering.

8. One hour before you anticipate eating, prepare the vegetables and put them in the oven.  Add water if the it is almost gone.  Maintain simmer.

9. Keep checking every 20-30 minutes.  The meat and vegetables will be done when the vegetables are fork tender.  (Fork will easily go into the vegetables)

GRAVY

• Drippings in the pan from the meat
• Water
• Flour
• Salt
• Pepper

1. Remove meat to platter for resting and then carving

2. Put enough water into pan to bring the drippings to approximately 2 cups.  Bring to boil.

3. Put 4 Tablespoons cool/cold water into small bowl.

4. Slowly add 4 Tablespoons of flour to cool water, stirring as you do to form a smooth paste.

5. Once the drippings are boiling, remove from fire and slowly stir in the flour paste.  Put back on fire and cook slowly for another 10 minutes, stirring occasionally.

6. Add salt and pepper to taste.

(steps 3 and 4 are very important for making gravy without lumps)

Taken from Camp Cookery for Small Groups, BSA 1986 printing, pg 26-27

Tortilla Lasagna

This recipe was found on line and is scant on details, but experiment!

This recipe can be used with whatever you usually like to add to lasagna.
Meat - 1 lb
Sauce - 1 jar or make your own
Mozzarella grated - 1 pk
Chopped tomatoes, zucchini, eggplant  (optional)
Flour tortillas

Cook the meat.  Layer tortillas, sauce, cheese, and other ingredients in a Dutch oven and set over coals for approximately 45 minutes or until heated through.




Source:
http://www.cooks.com/recipe/qy0bc2pj/dutch-oven-tortilla-lasagna.html

Cinnamon Rolls for 8 people

Time to complete 25-30 minutes
Temperature required 425 degrees


Ingredients

• Shortening
• Biscuit mix   2 cups
• Milk   2/3 cup
• Brown sugar    3 Tablespoons    (white can be used if needed)
• Cinnamon        1 Tablespoon
• Butter              2  Tablespoons
• Flour
• Nuts or Raisins  1/2 cup each   (optional)
• Wax paper

Instructions

1. Preheat Dutch oven with a rack

2. Grease cake pan or pie pan that will fit in Dutch oven.

3. Mix together milk and biscuit mix.

4. Prepare an area to roll the dough.  If needed, cut wax paper approximately 12x18 inches and sprinkle lightly with flour.

5. Roll dough into 8 x 14 inch rectangle.

6. Sprinkle cinnamon, sugar, nuts, raisins, and small bits of butter all over the dough.

7. Roll the dough lengthwise into a long log (think jelly roll)

8. Cut the roll into 1/2  to 3/4 inch slices  ( a serrated knife makes this easier)

9. Place slices into greased pan with cut side on the bottom.

10.Put pan quickly into oven so as to not loose heat.

11.  Check in 5 minutes.  If a slight crust has not started to form, add some coals.  If the rolls have started to brown, reduce the heat by removing some of the coals.  Recheck in 5 more minutes.

With proper heat, the rolls should be ready in 15-20 minutes.

Taken from Camp Cookery for Small Groups, BSA 1986 printing, pg 63-64

Cooking Terms

Some terms you might encounter in these recipes or ones from home.

Baste        To moisten food with a liquid or fat while cooking.  Think of turkey.

Beat           Combine ingredients vigorously until the mixture is smooth and a uniform consistency.  This is often needed to put air into the mixture.  Think cake batter, meringue, or scrambled eggs.

Blend         Combine ingredients until smooth.  This is similar to beat but not as hard.  Sometimes the different ingredients might still be identifiable.  Think blended drinks, cookie dough, soups, or sauces. 

Braise         Cooking tougher cuts of meat in an covered pan with the addition of water

Brown        Cook something at high heat until the surface turns brown.

Cut in         This refers to the method of combining solid fats into dry ingredients when making pastries or biscuits.  The butter is cut or chopped with a pasty blender or two butter knives and then covered with the flour, repeatedly until the consistency is similar to corn meal or peas.

Dredge        To coat meat, seafood, or vegetables in a flour mixture before browning or frying.

Fold            Gently spoon one mixture over another mixture until combined in order to prevent the loss of air.  Think whipped cream in a pie mix, or beaten eggs in a souffle.

Fork Tender     If a fork can easily penetrate and/or cut the item, it is done.  Usually for vegetables.

Hard Boil      Different degrees of boiling refer to how fast the bubbles rise to the surface, pop, and release steam.  Hard boil is sometimes considered rolling boil.  For this definition, the bubbles are so fast, that stirring the pot will not cause the bubbles to slow down.

Knead         Folding and squishing of dough on a floured surface to improve the gluten content (Air pockets and rising) of the dough.  This is essential for yeast doughs, however over kneading some biscuits can make them tough.

Mix            Combining ingredients less vigorously than beating.  Often stated mix until moist, or just combined.  This is often used for biscuits  some cookies, non-yeast breads, or alternatively items that are too big to loose their uniqueness like chopped vegetables in a one pot meal.

Poach         Cooking something in liquid that is at a simmer.  Eggs, fish, and chicken are the most common examples.

Saute          Cooking in hot fat over medium heat with lots of tossing and turning.

Sear            Similar to browning.  Usually used in reference to meat.

Simmer        Cook liquid just below the boiling point, bubbles will slowly rise and  pop below the surface of the liquid

Tenderize     To make meat easier to cook or chew by softening the tissues by pounding, with chemicals, or by covering in acidic juices (vinegar, lemon juice, apple juice...)

Whip            Beating ingredients for the sole purpose of adding air and increasing volume.


Sources:
http://www.bettycrocker.com/tips/glossary-page/techniques
Cooking, BSA 1999 printing
Mrs. Herrera

Dutch Oven Heat Control

Heat control or temperature control is going to be the art to cooking with a Dutch oven.  Everyone agrees that is better to err on the side of lower temperatures and cook longer, than to cook too hot and end up with charcoal inside and outside the oven.

Things to consider when establishing the heat.

• Weather conditions
• Placement of coals vs. what is being cooked
• To preheat the oven or not  (don't put cold items in a heated oven or it might crack)
• Use of charcoal briquettes vs. fire coals
• Aluminum vs. iron ovens  

Weather conditions:  Cold, wind, and rain will all make maintaining the temperature more difficult.  Aluminum foil could be used as as a insulator blanket if the ground is cold or wet.  Foil can also be used as a windbreak, or to reflect heat back towards the oven.  Depending on what conditions and helps are used, you might need to use more coals, or check the cooking times more frequently.  Altitude can increase cooking times.

Placement of coals vs. what is being cooked: There is some contradiction between sources as to what is the proper placement of coals.  I am using, for this article, the two internet sources as they are more recent and are more closely related to regular cooking.

• Frying-all heat from bottom
• Stew, soups - 2/3-3/4 heat on bottom, 1/3-1/4 heat on top
• Roasting meats, vegetables, cobblers - even heat on top and bottom
• Baking bread, cookies, cakes - 1/3-1/4 heat on bottom, 2/3-3/4 heat on top.

Preheating:  While preheating is normally done for frying or roasting of meat in order to create an instant "crust" which retains the meat juices, the requirement for preheating other dishes is contradictory.  Perhaps cooking times might be increased without preheating, or more fiddling with coals and temperatures of the items going into the oven might be encountered with preheating.  The BSA source states, 

"I have found with the oven set over 27-30 charcoal briquettes and the same number of briquets on the lid, the temperature in a 12 inch diameter oven will reach 450 degrees F or higher within 12 to 15 minutes.  This temperature can be maintained for 30 minutes or more with the number of briquets under the oven reduced to 12 and with the number on the lid reduced to 9."

Dutchovendude has a method to estimate temperature on his website called the hand test.

The Cooking merit badge book also describes placing a teaspoon of flour onto a oven safe plate which is then placed in the Dutch oven.  In five (5) minutes, the color of the flour will estimate the temperature of the oven.

Use of charcoal briquets vs coals: Charcoal briquets are often what cookbooks will recommend because it is easier to specify how many briquets to use.  Unfortunately not all briquets are of the same quality.  One way to double check the recommendations or your briquets is to double the size of your oven and use that number of briquets.  Lay them around the circumference of the cover and  base.  For a 12 inch oven, you should get a complete circle with about 15-16 briquets on the top and a complete circle with the remainder on the bottom.  This will result in a 350 degree oven.  If you do not get this, or if it is not similar to the cookbook, it is possible that a different quality briquet is being used.  Dutchovendude describes how to modify the temperature of the oven by adjusting the circle of briquets.

If you wish to use coals instead of briquets, the circle technique described above can be used to get the correct temperature.

Aluminum vs  Iron ovens:  Cast iron ovens are very traditional.  They heat  up slowly and evenly.  Aluminum ovens are going to heat up faster and cool down faster.  The various references I looked up did not have any modifications in the amount of coals, timing, or temperatures for the different types of oven.  Although the sources said they did not have any troubles using aluminum ovens, try out the recipe and monitor it closely to ensure the temperatures are correct before entering into a cooking contest.


Once you have the heat established, there is one more aspect to controlling the heat: Rotation.
There is a natural variation in the amount of heat that either a briquet or coal gives out.  To ensure even heating, it is important to rotate the oven and cover.  One way to do this is:
  1. Lift the whole oven off the campfire by the wire bail and rotate clockwise 1/3 of a revolution.
  2. Set the oven back down (it should fit in the same spaces in the coals)
  3. With a lid lifter, lift the lid and rotate counter clockwise 1/3 of a turn ( logo should be where it started.)
You might want to do this every 10 minutes or so.

With these tips, you are on your way to preparing feasts that will amaze your fellow campers.

http://www.dutchovendude.com/campfire-cooking.shtml
http://whatscookingamerica.net/Information/DutchOven/DutchOvenCooking.htm
Cooking, BSA 1999 printing
Camp Cookery for Small Groups, BSA 1986 printing

Dutch Ovens

If you are going to be campfire or charcoal camping, then the Dutch oven will become an invaluable resource to allow you to make a great variety of meals.  Stews, roasts, lasagna, or pies can all be made in a Dutch oven.

A Dutch oven used in camping differs in a few significant ways from one you might find in your kitchen.  The first difference to notice is three legs that allow the oven to sit above the coals.  Look for sturdy legs approximately one inch high.  The second difference is the lid.   A Dutch oven lid for camping is going to have a raised lip around the outside that allows coals to be placed on the cover for more efficient heating.  This lid should fit snugly, without any rocking,  Also look for a strong wire bale handle for moving the oven, and a looped handle on the lid which is not riveted.

Dutch ovens can be made from either cast aluminum or cast iron.  While cast aluminum can be used and washed like normal cookware, cast iron cookware requires some special care.

The first thing to do with a brand new cast iron Dutch oven is to "season" it.  Seasoning is basically cooking layers of grease into the pan to protect it from oxidation and water.   This will benefit both the taste and the cleanup as it acts like a non-stick layer when done well.  Both websites in the source section offer procedures on how to season, condition, or break-in cast iron ovens.

A big question that newbies to cast iron cooking often ask, is "How do we clean this, so that it does not need to be re-seasoned all the time.  1. Remove as much food as possible.  2. Pour a few inches of water in the oven ( make sure it is neither too hot nor too cold for the present temperature of the oven otherwise it could crack) 3. Put the lid on the oven and heat it up.  The water and steam will soften any remaining food residue.  4. Remove from heat until it is safe to handle and then using either plastic or a sponge, scrape off the remaining food. 5. Discard the water and rinse. 6.  Thoroughly dry the oven.  Setting it near the fire for about 5 minutes will help evaporate the moisture  7.  Allow to cool to a safe working temperature and use a paper towel to rub a small amount of vegetable oil over the interior and exterior. There are many warnings about using soap because it will degrade the seasoning and even impact the taste of food cooked in the oven.  

If someone did not do a good job cleaning the oven, and fuzzy life is now inhabiting your oven, fear not, it can be reclaimed.  Dutchovendude in the sources section has a description on reclaiming your oven by the use of fire.








Sources:
Camp Cookery for Small Groups, BSA, 1986 printing  pg 14
http://www.dutchovendude.com/camp-cooking.shtml
http://whatscookingamerica.net/Information/DutchOven/DutchOvenCooking.htm

THE Award Winning Recipe

Congrats to Assistant Scoutmaster Capan who took 2nd place in the dessert category for the Scoutmaster Cookoff at Custaloga Town Scout Reservation!  Many of you have tasted this when Mr. Capan made it during one of the meetings.  He has graciously given the recipe to the blog so that any scout can consider making this for a cookout.

Per Mr. Capan: The recipe is simple:

 

Well oiled Dutch oven

1 can of Sprite or 7Up

2 cans Cherry Pie filling

1 box white cake mix (no eggs, milk, or butter)

Charcoal

 

Put pie filling in Dutch oven.  Mix Sprite with white cake mix and pour over top.  Light charcoal and place ten coals on the bottom and twenty on top.  Rotate the bottom clockwise one third turn and top counterclockwise one third turn.  Cooking time can be from 60 to 90 minutes depending on humidity.  Check cake batter on each turn to make sure it doesn't burn.

 

Feel free to change filling, soda, and batter types for different flavors!

Don Capan

Thought on memories of Gettysburg...

As I am writing this, it is July 1.  It is the 150^th anniversary of the opening of the battle of Gettysburg.  I’m watching the movie.  All I can think of is our trip to Gettysburg last year.  It was such an amazing event. 

My scouting history goes back a long way.  I served various leadership positions, spent many years at our home scout camp, served on the staff for Treasure Valley, and achieved the rank of Eagle scout.  As and adult, I have served in many positions throughout Cubscouts and Boy Scouts. 

If someone asked me what my greatest moment in scouting was, it would have to be receiving my Eagle Scout medal.  But if someone asked me what my greatest scouting event was, there is no question it would be my first adventure as the Scoutmaster of Troop 97.  With the help of Mr. Thomas, Mr. Groshek, Mr. Capan, and Mr. Vitron, we took 17 scouts and had the adventure of a lifetime at Gettysburg.  It was an outstanding trip, with a lot of fun hiking the battlefield and just enjoying the great week.   

Sitting here thinking about it, it is really making me understand after all these years, that this really is one of the greatest aspects of Scouting.  While making Eagle scout is an admirable goal, and it is a fantastic achievement that will follow you for life, maybe one of the true gifts of Scouting is developing memories as young men and adults that we can enjoy throughout our lives.

We have a lot of events coming up, including Summer camp at Custaloga Town, trip to Laurel Caverns, and lot of other events planned by the PLC.

Whether it be a big trip like Gettysburg, or just a great weekend, like hiking down the middle of 6 mile creek, or putting together robots at the Cleveland Science Center, these are the experiences that we can hold and enjoy.  Along the way as leaders, hopefully we can instill a little self confidence, develop leadership and in the end create better citizens such that someday you might realize what a great adventure you had while a youth as a scout.

Whether you takes that experience and try to pass that along as an adult leader, or just a parent supporting your own child someday, or at the least, becoming a valuable member of the community, it all starts with what we try to do each week….creating great citizens with awesome memories to share.

It's your troop...

You’ve heard me say this multiple times during the meetings, but what does it really mean?  It means that you can do just about anything within the scope of Scouting.  Soon, your PLC will be getting together to plan out all the activities for the next year.  Up until now, the adults have been making the plans.  Deciding what you should do and where you should go.  But now it’s your turn.  Once again, what would you like to do?  High adventure? (Hiking, Canoe trip, Rafting, Caving…) more local camping? (North East, Six Mile, Fish Club), Day trips? (Hiking, visiting local places, Service projects)   There are over 130 merit badges; maybe you can create your own event based on one.  These are just a few examples of what can be done.  Look for yourself; if you’re reading this blog, you’re at least a little internet savvy.  Go search for scout activities, high adventure or whatever else you might enjoy.  That’s the first step.

Now you need to figure how just how to do these things.  Do the research, make the calls, decide what needs to be done and assign scouts to complete those tasks.  It is not that hard and does not take that much time.  It just takes a little focus.  The adults are here to help.  Ask questions,  get some advice,  we’ll help, but we will not do it for you.  When you’re done and the event goes great, the feeling is amazing!  If it isn’t a “perfect” event, (which is the case almost all the time, even when planned by adults) don’t worry, ask yourself two questions, “Did I have fun?” and “What could I do better next time?” 

 

So over the next week or so, think it over.  What do I really want to do?  Where do I want my scouting adventure to go?  Make sure your Patrol Leader knows your thoughts or ideas, and remember…it’s your Troop.

Leadership in Scouting

Leadership in Scouting is not about “being the boss”.  It is about developing a mutual respect between the leader and those who he will be leading.  Simply put, it is fulfilling the scout law at its highest level.  Following these ideals will put you on the right path of leadership.

A Leader is trustworthy – The leader must always work to gain and maintain the trust of the scouts that he serves.  They must believe that he is leading them in the right direction.

A Leader is Loyal – The leader knows he has a greater responsibility to “be there” both physically and emotionally for the scouts he serves.

A Leader is Helpful – The leader must continue to learn, both skills and plans to be able to help all the members of his patrol/troop.

A Leader is Friendly – The leader is not only a scout who will celebrate and have fun with his scouts when times are good, but will be there and help any of his scouts when they are having difficulty.

A Leader is Courteous - The leader does not “boss” scouts around.  He tells them what is a happening, what is required of each scout and why.

A Leader is Kind – The leader always praises other scouts when appropriate in public, so others can share in their success.  He will never “put down” a scout, and will privately discuss problems with a scout.  If there is still difficulty, he will ask for help from another responsible authority.

A Leader is Obedient – A leader also knows that there is someone else that he must answer to as well.  Whether that is the ASPL, SPL, ASM or SM, he will do his best to show respect and work with them.  If there is a disagreement, they will do their best to discuss and come to an agreement.

A Leader is Cheerful -  A leader knows that his attitude will directly affect his group.  Knowing this, a leader always does his best to smile and find the positive side of any task at hand.

A Leader is Thrifty – A scout leader knows that most activities of the troop cost money, and while planning as a part of the PLC, they need to try and plan activities that scouts may participate without having to spend a lot of money.

A Leader is Brave – An old leader once said, “You can’t lead from behind”.  The scout leader is willing to go out front and “take the lead”, try new things and experience scouting at its best.  The leader must also be brave enough to say no, and stand up for his scouts when any one of them may be subject to bullying.

A Leader is Clean – The leader is the representative of his troop/patrol.  How he looks to others will have a direct impact on people’s opinion of the troop/patrol.  A clean, well pre-prepared leader will show to others that this group is “ready to go”!!

A Leader is Reverent -  The leader shows respect for and supports all scouts regardless of who they are or their beliefs.  He respects that one of the basic ideas in all religions is to do unto others as you would have them do to you and he does his best to live to that ideal.

It’s a tough list.  No one said that it should be easy, but if you can live and work with these principles, you will have a very rewarding experience as a leader, and those who follow you will be very glad they did.

Why Scouting?

Why Scouting?  Why did you join?  Why are you here?  There is no one correct answer, actually there are probably as many right answers as there are scouts!  Russell Freedman, a biographer and friend of Sir Baden-Powell, founder of Boy Scouts, stated it this way.

“Scouting answered a boy's craving for fun and adventure. But its appeal ran deeper than that, for it also spoke directly to a boy's self-respect. Instead of imposing a lot of rules, scouting put a boy on his honor and trusted him to do his best. It encouraged him to follow his own special interests and discover his own unique abilities. It asked him to use his skills and knowledge to help others. And it challenged him to take on a man's responsibilities.  Scouting took boys seriously.”

For me, Scouting gave me a chance to try new things, feel good about what I could accomplish, and to be part of a group that enjoyed doing some of the same things.  A lot of my fondest memories were of summer camp, learning skills I would never done otherwise, working on the staff, and helping to teach merit badge classes to younger scouts.

 It doesn’t even need to end at Eagle!  I am an Eagle Scout of Troop 141 and I still remember very vividly, the court of honor when I received my medal, but one of my greatest scouting memories will always be Gettysburg 2012 with Troop 97!!!  Why, because even as an adult leader, it gave me a chance to follow my special interests, share them with you, and discover that I had the ability, with help from the rest of the adult leadership, to plan and execute such a great adventure.

Now my goal is to help and encourage you to have fun while discovering your unique abilities, and enable you to use those abilities and skills to help others.

So, what about you?  Are you ready to “discover your own unique ability”?  Are you ready to use your skills and knowledge to help others?  Are you craving to have some fun and adventure?  Feel free to leave a comment, tell me what you’re thinking.