DOCSLIB.ORG

Alberta Council Camping Committee

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Alberta Council Camping Committee CAMPING CUISINE A COOKBOOK FOR CAMPERS Alberta Council Camping Committee 2019 Edition Acknowledgements Original Edition: Permission was received from Girl Guides of Canada - Guides du Canada to reprint articles and illustrations from several of their publications. Alberta Agriculture and the Blue Flame Kitchen, Northwestern Utilities allowed us to reproduce the booklets found in the Appendix. • Carol Paetz contributed the title and designed the lettering for Eating Out. • Edna Dach designed the cover and section title pages (First and Second Printing) • Olive Michaud and Phyllis Semaniuk sorted recipes into sections. • Kay Quon and Jean Patterson interested the girls of the 77th Guide Company, Edmonton, in the cookbook. • Lita Lapointe, Lise Lavallee, Brenda Bayly, Heather Milne, Michelle Patterson, Abi Patterson, and Janet Quon contributed drawings. • Carol Buss helped with the layout and Jennie Polutranko offered technical advice. • The help and support of the Edmonton Area Camp Advisers was appreciated. Margaret Campbell 2019 Edition: • Additional recipes and cooking methods were contributed by Alberta Guiders and Units. • Doris McDowell, Anne McSavaney, and Debbie Sugden sorted recipes into sections, edited format, measurements and quantities to uniform content. • Louise Winhold checked copyright permissions. • Original drawings were deleted and replaced with actual photographs. Photos courtesy of Louise Winhold, Laurie McIntosh, Stephanie Nicklassen, and Tirian Eynon. • In this revised document we have incorporated the previous Appendix A and Appendix B into our document. This section is very useful for larger District camps or multi-unit camps. • The title was changed to “Camping Cuisine.” • Further editing and revisions were completed by the Alberta Council Camping Committee and Alberta Council. Their help and support was appreciated. Doris McDowell First printing 1985 Second printing 1988 Retype set and reprinted April 1995 Reprinted 1997 Retype set and reprinted 1999 Edited, retype set, updated 2019 2 Introduction This cookbook began with a recipe contest held at the 1984 Camp Advisers' Conference. The entries were numerous, varied and delicious. The Alberta Council Camp Committee decided to expand the contest entries into a camp cookbook which would be the Camp Committee's 75th Anniversary project. Recipes came in from all over the Alberta: many are old favourites, some provide a new twist on a familiar theme and a few are exotic. All provide good camp fare. The recipes were rewritten to conform to a standard format, but the content of each was not altered. Alberta is well known for its excellent cooks and, judging by the recipes in this book, many of these cooks must be Guiders who camp. In 2015 the Alberta Council Camping Committee wished to have this cookbook updated with more recipes and updated cooking methods reflecting our changing program. Again recipes and ideas were collected Council-wide and the task began sorting, revamping, conforming measurements, updating drawings, etc. We also included information from the 1993 Calgary Area Camp Advisers Committee publication Let’s Go Camping so that information would not be lost. Instead of printing in a paper format, this cookbook is now only available by downloading from the Girl Guides of Canada – Guides du Canada, Alberta Council website. If any contents are used in the production of another resource, the original source of the information must be included. We would like to thank all the Guiders who have contributed to this project over the years. It is our hope that Guiders and girls will continue to enjoy cooking in the outdoors! Doris McDowell Debbie Sugden Anne McSavaney A Girl Guide’s Delight M.J. Chambres, Montana Ingredients: 2 cups love 3 cups kindness 1 tablespoon sweetness 1 pound money 7 drops tenderness 5 teaspoons helpfulness Mix love and kindness and sift. Beat sweetness and helpfulness until smooth. Grease pan with 7 drops of tenderness. Bake in 365 oven for 10 minutes. Spread cake with patience. Between layers spread a heart of gold. Yields the best Girl Guide leader in the world. 3 Table of Contents Acknowledgements ....................................................................................................... 2 Introduction .................................................................................................................... 3 Table of Contents .......................................................................................................... 4 Menu Planning ........................................................................................................... 18 Steps to Successful Camp Menu Planning .................................................................. 19 Grocery Shopping........................................................................................................ 21 Sample Shopping List .................................................................................................. 22 Good Things to Include in Your Camp Supplies .......................................................... 24 Helpful Hints ................................................................................................................ 24 Progression in Outdoor Cooking ................................................................................. 25 Food Quantities and Servings Chart............................................................................ 26 Quantities Chart .......................................................................................................... 28 Cooking For 100 .......................................................................................................... 29 General ................................................................................................................... 29 Beverages ............................................................................................................... 29 Coffee / Tea / Cocoa ........................................................................................... 29 Coffee / Tea / Cocoa Quantities .......................................................................... 30 Hot Cocoa ........................................................................................................... 30 Tea Essence ....................................................................................................... 30 Punch .................................................................................................................. 31 Citrus Sunshine Punch ........................................................................................ 31 Frosty Fruit Punch ............................................................................................... 31 Soft Drinks .......................................................................................................... 31 Breakfast ................................................................................................................. 32 Breakfast Quantities ............................................................................................ 32 French Toast ....................................................................................................... 32 Scrambled Eggs .................................................................................................. 33 Desserts .................................................................................................................. 33 Main Dishes ............................................................................................................ 33 Roasted Meats .................................................................................................... 33 Baked Beans ....................................................................................................... 34 Baked Spaghetti Sauce....................................................................................... 34 Beef Stew ............................................................................................................ 35 Chicken A La King .............................................................................................. 35 Chili Con Carne ................................................................................................... 36 Barbeques ........................................................................................................... 36 Side Dishes ............................................................................................................. 36 Salads ................................................................................................................. 36 Carrot And Raisin Salad ...................................................................................... 37 Coleslaw ............................................................................................................. 37 4 Fourteen Day Coleslaw ....................................................................................... 37 Golden Glow Salad ............................................................................................. 38 Jellied Perfection Salad....................................................................................... 38 Macaroni And Ham Salad ................................................................................... 38 Potato Salad ....................................................................................................... 39 Three Bean Salad ..............................................................................................
Load more

Recommended publications
  • 2020 Annual Recipe SIP.Pdf
    SPECIAL COLLECTOR’SEDITION 2020 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine CooksIllustrated.com $12.95 U.S. & $14.95 CANADA Cranberry Curd Tart Display until February 22, 2021 2020 ANNUAL 2 Chicken Schnitzel 38 A Smarter Way to Pan-Sear 74 Why and How to Grill Stone 4 Malaysian Chicken Satay Shrimp Fruit 6 All-Purpose Grilled Chicken 40 Fried Calamari 76 Consider Celery Root Breasts 42 How to Make Chana Masala 77 Roasted Carrots, No Oven 7 Poulet au Vinaigre 44 Farro and Broccoli Rabe Required 8 In Defense of Turkey Gratin 78 Braised Red Cabbage Burgers 45 Chinese Stir-Fried Tomatoes 79 Spanish Migas 10 The Best Turkey You’ll and Eggs 80 How to Make Crumpets Ever Eat 46 Everyday Lentil Dal 82 A Fresh Look at Crepes 13 Mastering Beef Wellington 48 Cast Iron Pan Pizza 84 Yeasted Doughnuts 16 The Easiest, Cleanest Way 50 The Silkiest Risotto 87 Lahmajun to Sear Steak 52 Congee 90 Getting Started with 18 Smashed Burgers 54 Coconut Rice Two Ways Sourdough Starter 20 A Case for Grilled Short Ribs 56 Occasion-Worthy Rice 92 Oatmeal Dinner Rolls 22 The Science of Stir-Frying 58 Angel Hair Done Right 94 Homemade Mayo That in a Wok 59 The Fastest Fresh Tomato Keeps 24 Sizzling Vietnamese Crepes Sauce 96 Brewing the Best Iced Tea 26 The Original Vindaloo 60 Dan Dan Mian 98 Our Favorite Holiday 28 Fixing Glazed Pork Chops 62 No-Fear Artichokes Cookies 30 Lion’s Head Meatballs 64 Hummus, Elevated 101 Pouding Chômeur 32 Moroccan Fish Tagine 66 Real Greek Salad 102 Next-Level Yellow Sheet Cake 34 Broiled Spice-Rubbed 68 Salade Lyonnaise Snapper 104 French Almond–Browned 70 Showstopper Melon Salads 35 Why You Should Butter- Butter Cakes 72 Celebrate Spring with Pea Baste Fish 106 Buttermilk Panna Cotta Salad 36 The World’s Greatest Tuna 108 The Queen of Tarts 73 Don’t Forget Broccoli Sandwich 110 DIY Recipes America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen since 1993.
    [Show full text]
  • Fall Cooking Program 2016
    FALL COOKING PROGRAM 2016 auroragov.org/cooking 1891 2016 AURORA, YEARS Welcome Dear Aurora Cooks Community! Hope you are enjoying this fall harvest time of year. We are gearing up for cooler weather and shorter days as we wind down our growing season. Check out all our garden-to-table classes and new series this session! We have The Preserved Pantry, the Frugal Chef and Scratch Baking Basics, as well as many family, kids and teen classes highlighting food from every corner of the world. If you are looking for something to do on a chilly evening, come to a cooking class date night! You can even come with a friend, or as a single. We have some exciting new couples cooking classes, including the Fleetwood Mac Tribute Dinner, complete with music during the class! Come jam out to some tunes and cook with us. See you soon in the kitchen! Katrina and the Aurora Cooks Team TABLE OF CONTENTS Parent/Tot Cooking 2 Parent/Family Cooking 4 Kids Cooking 6 Meadowood Cooking Classes 7 Preteen Cooking 8 Teen Cooking 9 Adult Cooking 15 and Older 11 Adult Cooking 21 and Older 17 Wine Tasting 19 Recipe of the Season 20 All classes will be held at Expo Recreation Center 10955 E. Exposition Ave. unless noted Meadowood Recreation Center • 3045 S. Laredo 1 parent/tot cooking Ages 3-6 with parent. Apple Fest Tiny Italian Pumpkin Treats $38 ($29 Resident) $38 ($29 Resident) $38 ($29 Resident) Celebrate the harvest season with your Create delicious meatballs & veggies your Learn to use pumpkin in lots of different tot! Menu: Apple Zucchini Muffin tot will feel proud they prepared themselves.
    [Show full text]
  • Crumpet Stack with Berries
    Homemade crumpets are a delicious treat, whether for a snack, dessert or as part of an indulgent brunch. Crumpet stack with berries Ingredients CRUMPETS - SERVES 6 TIPS & VARIATIONS: · Omit sugar and serve crumpets as a savoury snack or light meal. 500 ml (2 cups) cake flour · Serve with bacon and maple syrup or cooked chicken and 15 ml (1 tbsp) baking powder cottage cheese. 30 ml (2 tbsp) sugar · Add 125 g blueberries to the batter, fry as above and serve with 2 ml salt honey and nuts. · Buttermilk makes the crumpets light and fluffy, but it can be 2 eggs, beaten substituted with 400 ml milk. 500 ml (2 cups) buttermilk · Take care not to make the batter too runny, then it is difficult to fry. 60 ml (¼ cup) butter, melted · Add a pinch of cinnamon to the batter for a delicious flavour. oil for frying Method 1. Sieve flour and baking powder together in a large glass 4. Pour 30-50 ml batter per crumpet onto the base, bowl or AMC 24 cm Dome. Add the sugar and salt. Stir depending on the size of crumpets you want to serve. through and make a well in the flour mixture. Fry until bubbles start to form, then carefully turn over. Fry 2. Add eggs and buttermilk to the well and whisk the liquids until golden brown and cooked through – this will only take into the flour mixture until a smooth batter forms – don’t a few minutes. overmix. Pour melted butter over the batter and gently stir 5. Keep crumpets warm in the oven and continue to fry the in.
    [Show full text]
  • Solutions for Picky Eating Your Child by Attending Food Help Your Youngster Festivals This Spring
    Food and Fitness for a Healthy Child April 2017 Festivals of food Explore new foods with Solutions for picky eating your child by attending food Help your youngster festivals this spring. Whether they fea- choose to be less choosy ture peaches or persimmons, crawfish about food! Consider or crepes, strawberries or salmon, these these strategies to add events showcase interesting foods from variety to his diet. farmers, vendors, or restaurants. Look for ones with free admission—and Pass dishes around enjoy the free samples! Rather than putting bowls in the middle of Spring cleaning the dinner table, pass With winter in the rearview mirror, each one from person April is a good time for active spring to person. When a dish cleaning. Together, is passed to your child, list indoor and out- the aroma may tempt door tasks that will him to try it. Or he get everyone mov- might be more likely to serve himself to the mac ’n’ cheese. Finally, serve just ing. For instance, a little just because it’s in his hands. the pureed squash or broccoli. your youngster might work with you If not, at least he’ll see others take the Try, try again to wash windows or move winter food. And over time, his curiosity may Your child won’t touch steamed green coats into storage. Outdoors, he get the better of him. beans? Offer raw green beans with a could sweep porches or clear sticks yogurt-dill dip. Eggplant a no-go? Make from the yard. Use a “food chain” Slowly offer your youngster a series it into “fries.” (Cut a 1-pound eggplant into strips –1 -inch wide, and toss with Three types of fitness are of foods that build on ones he already 2 –1 tsp.
    [Show full text]
  • PAXO Recipes
    was devised in 1901 by John Crampton, a butcher from Eccles near Manchester, who wanted to have something extra to sell to his customers shopping for their Sunday lunch menus. www.paxo.co.uk Christmas Stuffing with Cranberry A turkey with trimmings experience without having to cook a full turkey. Just layer a turkey escalope with Paxo Stuffing, cranberry sauce and bacon and cook in the oven for Christmas dinner on a plate in no time. Ingredients 1 pkt Paxo Sage and Onion stuffing 1 Small red onion, finely chopped 50g Fresh cranberries Preparation 1 Small roasting tin, lightly greased 20 mins cooking Preparation Instructions 6 servings 1. Preheat the oven to 200ºC/400ºF/gas mark 6. 2. Make up Paxo stuffing as directed on the pack instructions. 3. Stir in the red onion and cranberries then place the mixture into a small roasting tin. 4. Bake for 15-20 minutes or until the stuffing is hot and crispy on top. 5. Cut into slices and serve as an accompaniment to roast turkey. Crispy Roast Potatoes Make the most scrumptious roast potatoes by sprinkling some Paxo Sage & Onion Stuffing Mix over parboiled potatoes before roasting for great flavour and extra crunch. Ingredients 1kg Potatoes such as King Edward or Desiree peeled and cut each into 4 even-sized pieces. 1 pkt Paxo Sage & Onion stuffing 100ml Olive oil Preparation Large roasting tin 50 mins Preparation Instructions Serves 6 1. Preheat the oven to 200ºC/400ºF/ Gas Mark 6 and place the roasting tin in the oven. 2. Place the potatoes into a large pan of boiling water and parboil for 5 minutes 3.
    [Show full text]
  • DINNER Written By: Chong Yi 1040 Mattlind Way Meal Planning Series 3 Milford, DE 19963
    DINNER Written by: Chong Yi 1040 Mattlind Way Meal Planning Series 3 Milford, DE 19963 This institution is an equal opportunity provider. Funded by the USDA Supplemental Nutrition Assistance Program (SNAP). Monday: One Sheet Pan Chicken Fajitas Slow Cooker Red Bell Pepper Whole Wheat Tortillas Ideas: Yellow Bell Pepper Onion Chicken Breast Fajita Seasoning Sloppy Joe Tuesday: Buffalo Baked Ziti Ziti Cream Cheese White Chicken Chili Garlic Chicken Breast Peach Cobbler Hot Sauce Mozzarella Cheese Beef Stew Wednesday: Deconstructed Burger Bowls Apple Butter Ground Beef Pickles Ketchup/mustard/mayo/ Chicken and Wild Onion Tomato bbq sauce/pickle juice (for dressing) Rice Soup Lettuce Avocado Split Pea Soup Thursday: Cheesy Enchiladas Black Bean Soup Corn Tortillas Oregano/Cumin/Crushed tomato Refried Beans Banana Upside Down Yellow Onion Cake Monterey Jack Cheese Stuffed Apples Friday: Cauliflower Sheppards Pie All Purpose Flour Berry Cobbler Cauliflower Carrots Milk Onion Peas Cream Chicken Broth Cheese Garlic Corn Salt/Pepper Thiswww.fbd.org/programs/nutrition institution is an equal opportunity-education provider. 30 minute meals: Ideas for the grill: BBQ Chicken Burgers Veggie Kabobs Southwest Turkey Burgers Fruits (Peaches, Pineapple, Mango) Vegetable Lasagna Veggie Pizza Lemon Chicken and Greens Butternut Squash Chili Stuffed Zucchini Cobb Salad Corn Pasta Primavera Eggplant Sweet Potato Black Bean Burrito Bowls Ingredients: Directions: 1. Preheat the oven to 425 degrees. 2 large sweet potatoes 2. Cube the sweet potatoes into small pieces, and thinly 2 bell peppers (red & green) slice the red and green bell peppers. Toss with a little Small onion oil and seasonings in a bowl. Transfer to a lined baking Chili powder/cumin/garlic pow- sheet and cook for 20 minutes or until soft.
    [Show full text]
  • Fall Inspirations for Schnucks Produce Teammates: the Weather May Be Cooling Down but the Produce Department Is Heating up with a Fresh Crop of the Season’S Best
    ® > fall inspirations For Schnucks Produce Teammates: The weather may be cooling down but the Produce Department is heating up with a fresh crop of the season’s best. Late-summer produce like corn and peaches are still available while fall favorites such as currants and acorn squash are beginning to come into their peak. The latest issue of Schnucks Cooks features recipes including a wide variety of produce items, and below are just a few of our favorites. Fall Items Mexican Street Corn Salad at a Glance 11 Fresh corn is sheared from the ears, roasted in > Acorn squash the oven and combined with other ingredients, including fresh cilantro, red onion and garlic. The > Apples mix is tossed with a handful of other ingredients > Apple cider that are inspired by the traditional elotes, a > Beets Mexican street food treat of grilled corn covered > Carrots in cheese and spices. page 11 > Caulifl ower > Cilantro Grilled Amaretto Peach Parfait > Currants 11 > Dried cherries, cranberries Peaches, a late-summer favorite, are coated in a delicious brown sugar mixture and grilled until > Dried fruit bit pieces perfectly caramelized. The juicy peach halves are > Eggplant then layered with crushed biscotti cookies, glazed > Fennel pecan pie pecans and amaretto whipped cream > Fresh corn for a truly decadent dessert. page 11 > Fresh herbs > Garlic > Kale greens Walnut & Currant Stuff ed Apples > Lemons 15 Apples are a fall classic, and this simply delicious dessert calls for a tart apple – Pink Lady, Honey > Onion Crisp, Granny Smith or Golden Delicious. Suggest > Oranges using the same variety and similarly sized fruit for > Parsnips the best cooking results.
    [Show full text]
  • Cooking for Pleasure
    Miele Company Limited Fairacres, Marcham Road Cooking for pleasure Abingdon, Oxon OX14 1TW | United Kingdom | with the Miele Tel: 0845 365 0555 Fax: 0845 365 0777 | Internet: www.miele.co.uk E-Mail: [email protected] Cooking for pleasure with the Miele SousChef 1st Edition /0Q)$|//5A M.-Nr. x xxx xxx (xx) (11/12) 2 Foreword Dear Reader Mealtimes are when families are most often together, and food is nearly always the focus when friends gather, be it for a casual evening or a more formal celebration. In the Miele Test Kitchen, we are in the privileged position of being able to practise professionally the hobby we share with many thousands of people across the world – cookery. We get the chance to experiment with both traditional and more exotic ingredients every day. Even after many years of experience, we never cease to be COC\GFD[VJGPGYƃCXQWTUCPFVCUVGUYGECP create using our Miele appliances. This book draws together our experience, excitement and passion for experimenting in the imaginative yet easy-to-prepare recipes we have created for you to try. We wish you “bon appetit” and above all hours of successful cooking with your Miele appliances. If you have any questions or comments, please give us a call on the number on the back cover. Kind regards, Your Miele Home Economists 3 Contents Foreword 3 Contents 5 %QQMKPI|YKVJNQY temperatures 6 7UGHWNKPHQTOCVKQP %QQMU XQECDWNCT[ | Recipes from A –Z 122 | 2QWNVT[ $GGHYKVJQPKQPU Lamb 7UGHWNKPHQCDQWVRQWNVT[ (KNNGVQHDGGHYKVJRCRTKMC 7UGHWNKPHQCDQWVNCOD &WEMDTGCUVYKVJQTCPIG rub 46 4CEMQHNCODYKVJJGTD
    [Show full text]
  • Dumpling Free
    FREE DUMPLING PDF Dick King-Smith,Jo Davies | 32 pages | 26 Sep 2002 | Penguin Books Ltd | 9780141312972 | English | United Kingdom Dumpling - Wikipedia Did Dumpling come for some of grandma's butter bean dumpling s? Bolt I said you are free to eat. Have a dumpling. Episode Dumpling. Gokusen: The Movie Cancel the dumpling s. The birthday dumpling s! Summer Wars We've got to change the order to Dumpling dumpling s. Dumpling Wars Dumpling my place at dim sum with my friends. Dumpling you haven't been there before, uh? Chuck Versus the Anniversary Chinese. Dumpling s. Hey, did you order dumpling s? Oldboy Anything but dumpling s. Oldboy You flew me halfway across Dumpling world for fried Dumpling s? We should be ordering Chinese food right now, and I can feed you dumpling s Dumpling Red Tattoo Dumpling have dumpling s with him tonight? Beyond the Reach - Some dumpling s, a little Shu Mai? Son of Man Polish meat Dumpling s that my Dumpling makes. Snow White and the Seven Dwarfs She's making those potato Dumpling s you like. Hocus Pocus She had eaten sticky sweet dumpling s, one after the other, filled with opium. Dumpling goes very well with dumpling s. Mulan 2: The Final War So you best drop your dumpling -eating behind on down and tell me why we ain't busting out the vows. The hard Dumpling coat or covering of anything; the hard exterior surface or outer shell; an incrustation; as, a crust of snow. Cookery a The hard Dumpling or surface of bread, in distinction from the soft part or crumb; Dumpling a piece of bread grown dry or hard.
    [Show full text]
  • Breakfast and Brunch Selections
    Breakfast and Brunch Selections All Breakfasts include Hot Coffee, Decaf, Orange Juice, Cranberry Juice, Hot Tea & Hot Chocolate 20 Person Minimum Continental An Assortment of Freshly Baked Muffins, Danish Pastries, Glazed Cinnamon Rolls, Buttery Croissants, Scones, Fresh Sliced Fruit, Butter & Jams Traditional Farm Fresh Scrambled Eggs, Applewood Sliced Bacon OR Sausage Links, Home Fries, Fresh Sliced Fruit, Assorted Pastries, Butter & Jams French Toast French Toast with Butter & Warm Maple Syrup, Farm Fresh Scrambled Eggs, Sliced Bacon, Sausage Links & Fresh Sliced Fruit Ultimate Breakfast Bakery: An Assortment of Freshly Baked Muffins, Danish Pastries, Glazed Cinnamon Rolls, Buttery Croissants, Scones, Yogurt, Fresh Sliced Fruit, Granola, with Butter & Jams Choice of 2: Farm Fresh Scrambled Eggs Scrambled Eggs with Tomatoes & Scallions Scrambled Eggs with Diced Virginia Ham & Cheddar Cheese Spinach & Cheddar Quiche Quiche Lorraine Choice of 2: Sliced Bacon Choice of 2: Sliced Turkey Home Fries Sliced Virginia Ham Biscuits & Gravy Sausage Links Oatmeal & Accompaniments Sausage Patties French Toast with Warm Maple Syrup Turkey Hash Add an Omelet Station Hilton Garden Inn Winchester (540) 722-8881 [email protected] Boxed Breakfasts Fresh Baked Pastry, Canned Juice, Granola Bar, Whole Fruit, Yogurt & Utensils Elegant Brunch Includes Hot Coffee, Decaf, Orange Juice, Cranberry Juice, Hot Tea, Hot Chocolate & Iced Tea 20 Person Minimum Includes Farm Fresh Scrambled Eggs, Applewood Smoked Bacon, Sausage Links, an Assortment of Freshly
    [Show full text]
  • Voluntary Food and Drink Guidelines for Early Years Settings in England – a Practical Guide Eat Better, Start Better: Acknowledgements
    Voluntary Food and Drink Guidelines for Early Years Settings in England – A Practical Guide Eat Better, Start Better: acknowledgements Acknowledgements The Children’s Food Trust would like to thank all • Julie Akerman, Childminder, Bristol those involved in the development of this practical • London Early Years Foundation (LEYF) guide, for volunteering their time and sharing their experience and expertise: • Marjon Willers, Whittingdon Health • 4 Children – Strategic Partnership • Marsha Mclarty, Childminder, Bristol • Acorn Grove Nursery, Manchester • National Childminding Association (NCMA) • Ashby Nursery, Clinic and Children’s Centre, • National Children’s Bureau Scunthorpe • National Day Nurseries Association (NDNA) • Ashton Vale Pre-school, Bristol • The Old School House Day Nursery, • Bristol University Day Nursery, Bristol Cambridgeshire • Busy Bees Nurseries • People 1st • The Children’s House, North East Lincolnshire • Pollyanna’s Nursery, York • Claire Knight, Childminder, Bristol • Pre-school Learning Alliance • Daycare Trust • Rebecca Spencer, NHS South East London • Department for Education • Sandra Cook and Siobhan Crate, Childminders, Retford • Department of Health • Sharon Taylor, Childminder, Bristol • Donna Caddick, Childminder, Bristol • Sheri Akambi, Childminder, Cambridgeshire • Early Education • Sofie Ball, NHS Redbridge • Early Years and Family Support, Blackpool Council • Staffordshire Public Health Team • Emma Cronly-Dillon, SEPT Community • Sue Smith, Childminder, Cambridgeshire Health Services, Bedfordshire • St Paul’s Nursery School and Children’s • The Fields Children’s Centre, Cambridge Centre, Bristol • Fiona Nave, Royal Borough of Kensington and Photos of children by Karla Gowlett, with thanks to Chelsea PCT Katharine Bruce Community Nursery, part of the London Early Years Foundation. Additional photos • Gerry O’Brien, Gloucestershire PCT of children with thanks to NCMA, NDNA and • Helen Crawley, Centre for Food Policy, Pre-school Learning Alliance.
    [Show full text]
  • Armenian-Cuisine.Pdf
    Armenian Cuisine Albert Shahumyan Lavash Armenia is famous for its bread called “lavash”, it is baked in an underground oven called a “tonir.” “Lavash” is a very thin bread like shown in the picture. Here are some facts about “lavash”: • “Lavash” can be preserved for months • “Lavash” is considered to be one of the world’s best breads • It is traditionally made by women • It contains salt, flour and water • It is always put on the table when it is time to eat Matnakash • “Matnakash” is a way of making bread in Armenia • It was made by accident when a person making bread pulled their fingers through the dough and when they baked it the lines appeared like in the picture • The word “matnakash” comes from that event since “mat” means finger and “kash” comes from “kashel” which means to pull • It can be big, medium or small • It has a golden-brown colour and is very delicious • It is usually made and sold in small bread shops Lahmajo “Lahmajo” is very popular amongst Armenians and it is the traditional Armenian “pizza.” It is a round, thin piece of dough topped with minced meat, minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin and cinnamon, then it is baked • Traditionally “lahmajo” does not contain any cheese • Some “lahmajo” can be the size of a tray • And some can be very spicy Zhingyalov Hats “Zhingyalov hats” dough is filled with about 25 different types of greens and then fried. • “Zhingyalov hats” comes from Artsakh • Beer, dough and wine all suit to drink while eating “zhingyalov hats” • “Zhingyalov hats” is very popular during the Great Lent Harissa “Harissa” is an Armenian food that symbolises the courage of Armenians.
    [Show full text]