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LET’S EAT! Guide Eli Helvey’s quesadilla pie, or “Eli Pie,” (being enjoyed below), was a hit. Here’s how to make it. Ingredients:


You’ll need a 12-inch Dutch oven, two pounds chicken meat, chili powder, 2 bell peppers, 1 yellow/white onion, 1 large can red or green enchilada sauce, 12 corn tortillas, 2 tsp. minced garlic, 1 can beans, 8 oz. shredded cheese, and 1 package corn-bread mix (to which you’ll add milk and eggs).


Directions:


f fBoil chicken until cooked. Shred cooked chicken with a fork and add a pinch of chili powder. Mix well.


ffCut all veggies thin and lightly cook.


f fLayer everything in the Dutch oven like a lasagna. Use this order: enchilada sauce, tortillas, chicken, veggies and garlic, beans, and cheese. Repeat for two or three layers.


f fTop with the corn-bread batter, leaving enough room for the corn bread to rise.


ffPreheat the lid with 16 coals. Once the lid is hot, spread 10 coals on a fire pan, and place the Dutch oven on top.


ffLeave for 45 minutes to an hour or until the corn bread is golden brown. You’ll be able to smell when it’s done.


ffServe with salsa and sour cream. Feeds six.


beginning of the Rogue’s Wild and Scenic section. By congressional act passed in


1968, the Wild and Scenic Rivers des- ignation protects an 84-mile stretch of the 215-mile river from harmful changes and additions. As they approached shore, Brown expressed his appreciation for the surroundings. “It’s nice that they have places like this in our country set aside for nature,” he said. “Without the designation, this river would be lined with fancy homes and restaurants.” Lunch consisted of a savory


pulled-pork sandwich on pita flat- bread. Helvey told them that this was his favorite meal of the trip. But then, he used that description every time they ate. Brown then staged a rock-skipping


demonstration, using a wide, calm section of the river. The assistant Scoutmaster consistently skipped low, straight shots that seemed to float across the water and dip under the surface 10 or 15 times before reaching the bank on the far side. “Whoa!” echoed the guys.


Understandable, since most of their first attempts sunk like, well, rocks. They didn’t give up, though, and soon settled into a groove.


SKIPPING ROCKS DIDN’T result in skip- ping any valuable time, though—a


32 S COUTING ¿ MAY•JUNE 2011


telling illustration of the allure of River Time. They were in no hurry to get to the day’s final destination because campsite options were plen- tiful. And the setting sun, not the senior patrol leader, signaled lights out each night. Mornings, the guides didn’t rush to serve breakfast at “6 a.m. sharp.” They served it whenever the coffee was ready. Even Troop 223’s pre-trip planning


had been a breeze. Departing from their usual procedures, older Scouts, under the guidance of adult leaders, arranged the trip through OARS, a national river-rafting outfitter. OARS provides everything: the guides, the boats, the supplies, the food, and the activities. All the guys had to do was pay their share and show up. Although the patrol leaders’ council usually plans the details, the river guides organized everything for the entire five days. “From an assistant Scoutmaster’s standpoint,” said leader Rich McAndrews, “this is really nice to have the guides set up the kitchen, cook, and keep the boys occupied. It’s a treat, especially since we don’t do it every time.” Still, River Time meant only a


refreshing escape from stress—not from camp chores. OARS provided the supplies and cooked the food, but the leaders expected the Scouts to paddle, unload rafts, and set up their sleeping


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