BSA Troop 31

Nashville, Tennessee

“It is far better for a scout to eat a burnt pancake that he cooked himself
than to eat one perfectly prepared by an adult.”
William W. Stifler, Troop 31 Scoutmaster, 1957-1964 and 1966-1969

“Even the burned parts taste good.”
Hicks Woolwine, Troop 31 Eagle Scout

“I felt I had accomplished a really big goal when I first saw my Tenderfoot
badge.  I felt like I was king of the world, that I could do anything.”
Davis Cavallo, Troop 31 Scout

Basic Ground Beef Mixture

(Makes 1 1/3 cups dried sauce, to feed 3-4 with pasta, potatoes, or rice)

Ingredients:

1 pound Lean Ground Beef
2 cloves Garlic, finely minced
1/2 cup Onion, finely chopped
Ground Pepper to taste
1/4 teaspoon Rosemary (optional)
1 1/2 packages Instant Beef Bouillon, or 1 1/2 Beef Bouillon Cubes
1/4 teaspoon Worcestershire Sauce (and more to taste if desired)
2 tablespoons Flour
1 teaspoon Salt

Directions:

1. Brown the beef with the garlic and onion. Let the fat collect and spoon it out. (Although some fat ordinarily adds flavor to dishes made with ground beef, it will get rancid in dried foods if left for long times at room temperature.)
2. Add the rest of the ingredients, and cook over medium heat, scraping the flour off the bottom of the pan to brown it evenly.
3. Spread the mixture in a thin layer on a greased flat pan and dry it in a 140 degree oven with the door propped open, until it is crumbly, about 6 hours.
4. After drying, spread the mixture on paper towels to absorb any extra grease.
5. Store the dried sauce, labeled, in a plastic bag in the refrigerator.
6. To reconstitute, add 1 3/4 cups water, bring to boil, and simmer 5 minutes.