| Event Title: |
Webelos Orientation Outing (Storrs Pond) |
| Event Date: |
06Apr02 |
| Owner: |
Gregg Hoge |
| Scoutmaster-in-Charge: |
Gregg Hoge |
| Report Date: |
07Apr02 GH |
1000 - Most people arrived between 1000 and 1015. SPL reviewed safe hiking procedures and reminded everyone to stay off of ice-covered water. The ingredients and utensils for lunch preparation were divided among all participants. Before departing the parking lot, the SPL briefly reviewed the map of the area, showing the Webelos Scouts where the group would be going and by what route.
1015 - Departed parking lot and proceeded north along the east side of the pond, through Area 1 and along the trails to the dam and the Troop camp site; arriving about 1045. Enroute, reviewed the map and practiced stopping at trail junctions.
1045 - Arrived at the troop site. Once all the lunch ingredients were unpacked, a flag ceremony was organized and the Webelos served as the color guard. A firebuilding activity was conduced in which the Webelos were each paired with a Scout to build a small fire.
1315 - Departed site, retracing the route back to the parking lot.
1355 - Arrived at the parking lot. Briefed the checkout procedure which was followed.
The outing went very well and everyone, particularly the Webelos Scouts, had a good time. Junior leadership worked well and there was good interaction between the older Scouts and the Webelos.
The following stew recipe works! When lunch was served, the dutch oven was completely full and after almost everyone had seconds, there were no leftovers.
Beef Stew Recipe
2 # Stew beef cut in half inch cubes.
5 # Potatos cut in half inch thick slices.
3 # Carrots cut in half inch thick slices.
1 Large bundle of celery cut in half inch thick slices.
4 Medium onions cut in quarters. (optional - we left them out this year)
3 28 ounce cans of chunky tomato sauce.
2 and 1/2 tablespoons italian seasoning.
1/3 cup beef soup base OR beef bullion.
1/3 cup vegetable oil
Directions: For easy camp cooking, precook potatos until almost soft. Place 12 inch dutch oven on hot fire and add oil and beef. Cook and stir until beef is browned. Add celery, onions and carrots, beef base and six ounces of water. Keep the fire hot so it boils briskly. Cover and cook 10-15 minutes, stirring occassionally. Taste test at this point; the flavor is excellent! Add everything else and continue cooking for another 10 minutes or so, stirring frequently. Serves 12 to 15.