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

Hiker’s Loaf

(1 serving)

Ingredients:

2 6-inch Rolls (French or Italian Bread)
2 tins Sardines Packed in Oil (May Substitute 1 can Tuna)
1/2 cup chopped Green Onions
1 small jar Marinated Artichoke Hearts
1/2 cup Shredded Radishes
2 tablespoons Olive Oil
2 tablespoons White Wine Vinegar
2 Cucumber Spears

Directions:

At Home:

1. Cut rolls in half horizontally.
2. Scoop out most of the insides leaving bread about 1/2 inch thick.
3. In a bowl, mix sardines, onions, drained and chopped artichoke hearts, radishes, oil and vinegar.
4. Pack cucumber, ingredients, and rolls separately.

In Camp:

1. Fill one half of each roll with the mixed ingredients.
2. Lay a cucumber spear on the half.
3. Enjoy!

Note:

This meal should be eaten within a few hours of being packed and is intended for the first lunch of your trip.