2021 Waubeeka Cookbook

Welcome to Camp Read! W e are glad you are here!

This Cookbook will include all the recipes for your patrol meals in Camp Waubeeka. But first, some are basic guidelines. The Camp Commissary staff will supply your patrol with the ingredients and equipment needed to prepare meals in your campsite. Please remember that the Commissary staff are here to make your culinary experience this summer the best it can be. If there is anything we can do to improve that experience, or if you have questions or need additional supplies, please let us know how we can assist your unit.

The staff has portioned ingredients for you based on our experiences of an average group. If your patrol needs more or less food, please let us know so we can make the appropriate adjustments to your portions. Communication is important!!

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General instructions for all meals

Before you begin cooking each meal, assign a grubmaster and the appropriate number of assistants. Read the entire recipe before you start cooking to understand what you need to do, and the steps to get there. Check your bins to be sure all the needed ingredients have been delivered.

Everyone - Scouts and Leaders, must thoroughly wash their hands before working with food, and everyone handling food should wear the sanitary gloves.

Gloves should be changed anytime the food handler switches from working different types of food, and between touching raw foods and ready-to-eat foods. This will help prevent cross-contamination of bacteria and allergens.

Pay attention to the cleanliness of your cooking equipment. Clean cutting boards, knives and utensils before you start working, and while preparing your meal.

Notes for Scoutmasters and Grubmasters We will operate on a cycle menu with “A” Weeks and “B” weeks. ● “A” Week menus will be Week 1 (starts July 4th) Week 3 (starts July 18th) and Week 5 (starts August 1st) ● “B Week menus will be Week 2 (starts July 11th) and Week 4 (starts July 25th)

Menus may change based on product availability.

If you need any more details about ingredients or recipes,your basic questions can be directed to the Commissary staff. More information is available from your Food Service Director, please ask the Waubeeka director to help you contact the Buckskin Kitchen.

If you notice an error in this cookbook, or something doesn’t make sense, please tell us so we can correct it for Scouts that come after your group.

Recipes for desserts will be tested in camp during staff week and provided to your patrol on your first day in camp.

2. Camp Read - 2021 You will be provided with a food thermometer to make sure your meals are cooked to a safe temperature. Insert the tip of the thermometer into the center of the piece of food you are testing and wait a few moments until the gauge stops moving. Please refer to the thermometer image for proper cooking and reheating temperatures. Perishable foods that remain in the Temperature Danger Zone of 40 to 140 degrees Fahrenheit for more than 2 hours should be discarded.

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Cleanup

When it’s time to clean up, use the 3 basin method illustrated in the chart to help safely clean your cooking equipment and mess kits. Your unit will be supplied with a kettle to heat washing water.

Keep your cooking equipment clean! When cleanup is complete, make sure your cooking gear is dry, and put it away before moving on to your next activity to keep it clean between meals.

Tips to keep your Cast Iron Skillets, Frying Pans and Dutch Ovens clean and non-stick ● When finished cooking and serving, wipe the cooking surface with paper towels to remove food that is left behind while the pan is still warm. Be careful and use a hot pad to hold the pan ● When the pan is cool, clean with soapy water on a sponge or rag. Don’t use steel wool or harsh scrubbers, this will remove the seasoned finish. ● Rinse with clean water, and dry the pan ASAP to prevent rust. Heat the pan on a camp stove and wipe a thin film of oil all over the pan with a paper towel. Continue heating the pan for a couple minutes. This will re-season the surface of the cast iron. Seasoning the cast iron will prevent rust, and will make the cooking surface non-stick. ● If your cast iron looks rusty or corroded, ask the Commissary team for help. They may be able to restore your pan. 4. Camp Read - 2021

Breakfast

Monday: French Toast & Sausage Links

Equipment: Camp stove, griddle

Ingredients: 1. Liquid Eggs (½ cup per person) 2. Milk (¼ cup per person) 3. Sliced Bread (Minimum 3 slices per person) 4. Cinnamon spice mixture 5. Sausage Links (~2oz per person) 6. Syrup 7. Jam 8. Butter 9. Cooking Oil

Preparation: 1. Place sausage links in skillet and cook thoroughly over medium heat, about 12 minutes. 2. Mix eggs with spice blend in a bowl, adding a splash of milk to the mixture. Thoroughly whip the mixture. 3. Heat a separate pan or skillet, dip paper towel in oil and lightly grease the cooking surface. 4. Dip both sides of a slice of bread into egg mixture. 5. Place bread on hot oiled grill and brown on both sides until golden color, about 3 minutes per side. Keep warm while repeating french toast batches for entire patrol

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Breakfast

Tuesday: Scrambled Eggs & Biscuits with Sausage Gravy

Equipment: Camp Stove, Griddle or pan, Dutch Oven

Ingredients: 1. Liquid Eggs (3/4 cup per person) 2. Milk (1 Tablepsoon per person) 3. Bisquits (2 per person) 4. Sausage crumble (2oz per person) 5. Flour (1/3 cup per pound of sausage) 6. Milk (3 cups per pound of sausage) 7. Jam 8. Butter 9. Salt & Pepper

Preparation: 1. Wrap the biscuits in foil. Heat a dutch oven and place biscuits in a covered hot dutch oven to warm over low heat for about 20 minutes. 2. Place crumbled sausage in skillet and cook thoroughly over medium heat for about 6 minutes. 3. When sausage is fully cooked, lower the heat and sprinkle the flour over the sausage in three portions, stir until each portion is absorbed by the sausage. 4. Add the milk and stir slowly until the gravy thickens, about 10 minutes. Be careful to stir the bottom of the pan to prevent burning the gravy. Serve the Gravy on the warmed Biscuits 5. Heat a separate pan or skillet, add butter to the pan to coat the bottom 6. Thoroughly mix eggs in a bowl with a splash of milk. Pour in pan and stir eggs slowly until cooked, about 4-5 minutes.

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Breakfast

Wednesday: Pancakes, Bacon, Boiled Eggs

Equipment: Camp stove, griddle

Ingredients: 1. Shell Eggs (2 eggs per person) 2. Pancake Mixture (add ingredients per label instructions, for example oil, eggs, water) 3. Sliced Bacon (2 oz per person) 4. Syrup 5. Jam 6. Butter 7. Cooking oil

Preparation: 1. In a pot of boiling water, cook whole eggs in their shell for 12 minutes. Drain the hot water and chill the eggs in cool water for another 10 minutes, then peel carefully. 2. Heat a skillet and place bacon slices in the skillet and cook thoroughly over medium heat, about 3-4 minutes per side. Carefully drain bacon fat between batches. 3. In a separate pan or skillet, dip paper towel in oil and lightly grease the cooking surface. Thoroughly mix pancake batter in a bowl per label instructions. Pour 2 oz portions of batter on hot oiled grill and brown on both sides until golden color. Flip pancakes after cooking about 3 minutes. Keep warm while repeating pancake batches for entire patrol.

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Breakfast

Thursday: Egg Sandwiches, Hash Brown patties (or tater tots)

Equipment: Camp Stove, Griddle or pan, Dutch Oven

Ingredients: 1. Shell Eggs (2 per person) 2. Sandwich roll or English Muffin (1 per person) 3. Hash Brown Patty or Tater Tots (4 oz per person) 4. Sliced Ham (1.5 oz per person) 5. Sliced Cheese (1 oz per person) 6. Ketchup (packets or bulk) 7. Salt and Pepper 8. Cooking oil (1/2 cup per patrol)

Preparation: 1. Heat a dutch oven over a fire or camp stove. Wrap the Hash Browns or Tater Tots in foil. Over low heat, warm the Hashbrown patties in the Dutch Oven with the lid on, about 20 minutes. 2. Warm the ham slices in a pan or skillet, 1 minute per side. 3. Cook the eggs scrambled or fried, top the egg with ham and cheese as each Scout prefers. Place the egg, ham and cheese on the sandwich roll or English Muffin and serve with warm Hash Browns

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Breakfast

Friday: Scrambled Egg, Bacon, Home Fries

Equipment: Camp stove, griddle

Ingredients: 1. Liquid Eggs (1/2 cup per person) 2. Sliced Bacon (2 oz per person) 3. Blanched & Cubed Potato (4 oz per person) 4. Diced onion & pepper (1 oz per person) 5. Ketchup 6. Butter 7. Salt & Pepper 8. Cooking Oil

Preparation: 1. In a hot skillet, melt butter and add cubed potatoes and onion/pepper mix. Cook over medium heat until golden brown and crispy, stirring regularly, about 12-15 minutes 2. Heat a skillet and place bacon slices in the skillet and cook thoroughly over medium heat, about 3-4 minutes per side. Carefully drain bacon fat between batches. 3. Heat a separate pan or skillet, add butter to the pan to coat the bottom 4. Thoroughly mix eggs in a bowl with a splash of milk. Pour in pan and stir eggs slowly until cooked, about 4-5 minutes.

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Monday & Wednesday: Hot Lunch provided by Camp Staff

Tuesday Week A:Grilled Cheese Sandwich (optional Ham or Turkey) & Pasta Salad

Equipment: Camp stove, griddle

Ingredients: 1. Sliced Sandwich Bread (at least two slices per person) 2. American Cheese (2 oz per person) 3. Ham or Turkey (2 oz per person) 4. Cooked Pasta (4 oz per person) 5. Pasta Salad Veggies, Cheese, Dressing (TBD) 6. Butter (1/2 lb per patrol)

Preparation: 1. Heat a griddle over medium heat, regulating so the griddle is warm enough to heat through the sandwich without burning. 2. Pre-assemble sandwiches with two slices of bread and 2 oz of cheese per sandwich. (optional, add deli meat in sandwich if desired) 3. If the butter is soft, it can be spread on the outside of the bread before placing the sandwich on the griddle. If the butter is hard, melt the butter in small pats on the hot griddle and place the sandwiches on the melted butter to soak up as it cooks. 4. Place the sandwiches on the griddle, and cook until golden brown on each side, about 3-5 minutes. 5. For the Pasta salad, mix the provided ingredients and dressing thoroughly in a clean bowl.

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Thursday Week A: Burgers and Potato Salad

Equipment: Camp stove, BBQ Grill

Ask your Scoutmaster to light the coals on the grill about 20 minutes before lunch prep time begins.

Ingredients 1. Burger Patties (1.5 per person) 2. Burger Buns (1.5 per person) 3. Burger toppings (Pickle, lettuce, tomato) 4. Cheese slices for burgers (1 oz per person) 5. Cooked cubed potato (1/4 lb per person) 6. Chopped celery 7. Mayonnaise & Seasoning 8. Ketchup, Mustard

Preparation: 1. Heat a griddle or heat coals on a BBQ grill. When the grill or griddle is hot, place the burger patties on the heat. Cook until browned on each side about 5 minutes, and the interior temperature is at least 145 degrees. 2. When finished, carefully transfer the patty to a bun, and add toppings according to each scout's preference. 3. For potato salad, thoroughly mix the provided ingredients in a clean bowl.

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Lunch

Friday Week A: Hot Dogs, Chili, Tortilla Chips & Cheese

Equipment: Camp stove, BBQ Grill

Ask your Scoutmaster to light the coals on the grill about 20 minutes before lunch prep time begins.

Ingredients: 1. Hot Dogs (2+ per person) 2. Hot Dog Buns (2+ per person) 3. Hot Dog toppings (Ketchup, Mustard, Relish, etc) 4. Chili 5. Tortilla Chips & Cheese

Preparation: 1. Warm the chili over low heat until heated through, stirring often to prevent the chili from burning. 2. Heat a griddle or heat coals on a BBQ grill. When the grill or griddle is hot, place the hot dogs on the heat. Cook until browned on all sides, and the interior temperature is at least 145 degrees. 3. When the hot dogs are fully cooked transfer individual hot dogs to buns, and add toppings according to each Scout’s preference.

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Lunch

Monday & Wednesday: Hot Lunch provided by Camp Staff

Tuesday Week B: Turkey Melt, Grilled onions, & Pasta Salad

Equipment: Camp stove, griddle

Ingredients: 1. Sliced Sandwich Bread (at least two slices per person) 2. American Cheese (2 oz per person) 3. Sliced Deli Turkey (2 oz per person) 4. Sliced Onions 5. Cooked Pasta (4 oz per person) 6. Pasta Salad Veggies, Cheese, Dressing (TBD) 7. Butter (1/2 lb per patrol)

Preparation: 1. Heat a griddle over medium heat, regulating so the griddle is warm enough to heat through the sandwich without burning. 2. Pre-assemble sandwiches with two slices of bread and 2 oz of cheese per sandwich. (optional, add deli meat in sandwich if desired) 3. If the butter is soft, it can be spread on the outside of the bread before placing the sandwich on the griddle. If the butter is hard, melt the butter in small pats on the hot griddle and place the sandwiches on the melted butter to soak up as it cooks. 4. Turkey Melts can be cooked open faced or closed. Place the sandwiches on the griddle, and cook until golden brown on each side, about 3-5 minutes. 5. In a separate pan, heat some butter and add the onions, cooking quickly until soft and browned. Grilled onions can be added to the turkey melt sandwiches as each Scout prefers. 6. For the Pasta salad, mix the provided ingredients and dressing thoroughly in a clean bowl.

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Lunch

Thursday Week B: Hot Dogs, Chili, Tortilla Chips & Cheese

Equipment: Camp stove, BBQ Grill

Ask your Scoutmaster to light the coals on the grill about 20 minutes before lunch prep time begins.

Ingredients: 1. Hot Dogs (2+ per person) 2. Hot Dog Buns (2+ per person) 3. Hot Dog toppings (Ketchup, Mustard, Relish, etc) 4. Chili 5. Tortilla Chips & Cheese

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Lunch

Friday Week B: Burgers and Potato Salad

Equipment: Camp stove, BBQ Grill

Ask your Scoutmaster to light the coals on the grill about 20 minutes before lunch prep time begins.

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Dinner

Sunday and Friday Dinner provided by Camp Staff

Monday Week A: Pasta with Meatballs

Equipment: Camp Stove, Dutch Oven

Ingredients: 1. Beef Meatballs (5 oz per person) 2. Marinara Sauce (1 cup per person) 3. Dried Pasta (¼ pound per person) 4. Diced Vegetables (4 oz per person) Zucchini, Carrot, Garlic 5. Grated Parmesan Cheese (1 oz per person) 6. Italian Bread Loaf (¼ loaf per person 7. Butter, powdered garlic, 8. Salt & Pepper

Preparation 1. In a pot, heat the Meatballs in the sauce over low heat until the meatballs are thoroughly heated through. About 20 minutes. Stir often to prevent the meatballs from burning on the bottom of the pot 2. Bring a pot of water to a rolling boil, and carefully add the dried pasta. Stir the pasta to prevent sticking, and return the water to a boil. Cook for 10-12 minutes. Drain the water and serve while hot, topping the pasta with Meatballs and sauce. 3. Heat a large saute pan or griddle. Add a few pats of butter, as soon as they melt add the mixed vegetables and cook quickly. When the vegetables are nearly finished, add the chopped garlic.

4. For dessert. Line a dutch oven with foil and pre-heat over coals or a camp stove. Mix the brownie mix in a bowl and cook according to package directions. Ask your Scoutmaster to help regulate the heat while baking. (More directions tbd based on package instructions)

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Dinner Tuesday Week A: Chicken Hobo Packs

Equipment: Grill, Foil sheets, tongs, oven mitts

Ask your Scoutmaster to light the coals on the grill about 15 minutes before meal prep time begins.

Ingredients 1. Cubed, cooked Chicken (6 oz per person) 2. Cubed, blanched potato (3oz per person) 3. Mixed veggies (peas, carrots, corn, mushrooms) 4. Assorted Seasoning (Cajun spice, Italian Spice, etc) 5. Chicken Broth 6. Dinner Rolls

Preparation 1. Light a charcoal fire in a grill and allow coals to burn until covered with white ash 2. Prepare foil sheets. Make sheets of aluminum foil, approximately 12”x18” 3. Add Chicken, Potato, Vegetables, Salt & Pepper and preferred spice in a neat pile in the middle of the foil pack. Add 2 tablespoons of chicken broth to keep things juicy. 4. Wrap the foil in on itself from the top and bottom like folding a letter. Then fold the foil from the left and right ends towards the center. Your foil pack should secure the food tightly so that no food or liquid leaks out. It’s OK to use two layers of foil to hold your food tightly. 5. Place your foil pack on the coals to heat through, about 8-10 minutes. Ask your Scoutmaster for help removing them from the coals, using tongs and oven mitts to handle the packs.

Dessert: Apple Crisp 1. Apples 2. Cinnamon Spice mix 3. Flour, sugar, butter mix 4. Oat topping Mix the apples, spice mix and flour mix to a dutch oven lined with foil. Cover the apple mixture with the Oat topping, about ½ inch. Bake in a dutch oven over coals, approx 30 minutes until the apples are soft and the oat topping is crisp 17. Camp Read - 2021 Dinner

Wednesday Week A: Quick Beef Stew

Equipment: Dutch oven or camp stove

Ingredients: 1. Cubed beef stew meat (5 oz per person) 2. Stew Vegetables (5 oz per person) potato, peas, carrots, onion, garlic 3. Beef broth (1 cup per person) 4. Salt & pepper 5. Cooking oil 6. Wondra flour (for thickening the stew) 7. Noodles (4 oz per person)

Preparation 1. Heat a large pot or dutch oven over medium high heat. 2. Season the beef with salt and pepper 3. Add 3 tablespoons of cooking oil to the pot, and add the stew meat. Brown the meat on all sides - about 10 minutes. The beef will release some liquid, it’s OK to raise the heat to boil off this liquid to speed your cooking. 4. When the meat is browned, add the vegetable blend to the pot and stir to mix the vegetables and meat. Add the broth, and bring the whole mixture to a light boil, then reduce the heat so the stew simmers. Stir regularly to prevent food sticking to the bottom and burning. 5. 30 minutes after your stew has boiled,check the seasoning and add salt and pepper if needed. Lightly sprinkle some Wondra flour into the liquid to thicken the broth. Add a little at a time, stirring the flour into the broth throroughly. When the broth has thickened to a light gravy consistency, your stew is ready to eat. 6. For the noodles, heat a large pot of water to a boil. Add the noodles and stir to prevent sticking. When the water has returned to a boil, cook for about 5 minutes until the noodles are cooked through. Drain the water. You can add the noodles to the stew, or use the stew as a topping for your noodles.

Dessert - Pound Cake - Pick a flavor to swirl into or add to the top of your pound cake, ask the commissary staff

Prepare pound cake in a dutch oven per package instructions. Some examples of flavor additions: Chocolate chips, Berry Jam swirl, Lemon Icing, Chocolate Sauce.

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Dinner

Thursday Week A: Chicken Fajitas (can be adapted as Grilled Chicken Kebabs or Soft Tacos for Gluten Free)

Equipment: Camp Stove, griddle, or Grill

Ingredients 1. Seasoned cooked Chicken (5 oz per person) 2. Sliced Onions and Peppers (3 oz per person) 3. Mexican spice blend 4. Soft flour tortilla (at least 3 per person) 5. Black Beans or Pinto Beans (½ cup per person) 6. Rice (¼ cup dried per person) 7. Hot Sauce, Sour Cream, Salsa 8. Cooking oil

Preparation 1. Cook the rice according to the 2 to 1 ratio; 2 parts water to 1 part rice. Combine the water and rice, bring to a boil, and reduce to a simmer. Cover the pot and cook for 15 minutes until the rice absorbs all the liquid. 2. Warm the beans over low heat until heated through, about 10 minutes. 3. Heat a griddle over medium high heat. Add 2 tablespoons of cooking oil, then add onions and peppers to the hot griddle. Cook the vegetables on high heat until they soften and brown, stirring often about 6-8 minutes. Set aside and keep warm to add to Fajitas. 4. Spread the seasoned cooked chicken on the hot griddle. With a spatula, move and turn the chicken regularly to heat evenly on all sides. Add mexican spices if desired. 5. Spoon some chicken into a tortilla, and top with some onion & peppers. Add Hot Sauce, Sour Cream or salsa if desired. Serve with rich and beans.

Dessert: Fruit Cobbler (instructions to follow based on cake packaging)

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Dinner Sunday and Friday Dinner provided by Camp Staff

Monday Week B: Swedish Meatballs, Buttered Noodles, Steamed green beans

Equipment: Camp Stove

Ingredients 1. Meatballs (5 oz per person) 2. Gravy for meatballs (1 cup per person) 3. Spice blend 4. Cream for gravy 5. Egg Noodles (¼ lb per person) 6. Green Beans & carrots (3 oz per person) 7. Salt and Pepper

Preparation 1. In a pot or dutch oven over medium low heat, heat the meatballs in gravy until heated through, about 20 minutes. Stir the meatballs to heat evenly and prevent the gravy from burning on the bottom of the pot. Add the spice blend to the gravy for authentic swedish meatballs. Just before serving, add 1 Tablespoon of cream per cup of gravy, and stir. Remove from heat when cream is stirred into gravy. 2. While the meatballs are heating, bring a large pot of lightly salted water to a boil. Add the noodles and bring the water back to a boil. After the water boils, cook the noodles for approximately 5 minutes until they are cooked through. Drain the noodles, and serve topped with Meatballs and gravy 3. In a frying pan or small pot that can be fitted with a lid, add water to cover the bottom about 1 inch deep. Heat the water to boiling, and add the carrots to begin steaming. After about 5 minutes, add the green beans and cover with a lid to trap the steam. Steam the green beans for about 3 minutes. They will turn bright green and soften a bit. Drain the water and serve as a side.

Dessert - Brownies Recipe to follow based on packaging instructions

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Dinner

Tuesday Week B - Shepherds Pie

Equipment: Dutch Oven

Ingredients: 1. Ground Beef (5 oz per person) 2. Diced onion & garlic 3. Salt & Pepper 4. Beef Broth 5. Wondra Flour 6. Peas & Carrots 7. Mashed potato topping

Preparation: 1. Heat a dutch oven over a camp stove of fire. Add the ground beef, diced onion and garlic, and salt & pepper. Saute until the beef is browned, about 8 minutes. Spoon as much of the beef fat out of the pan as you can safely reach without discarding the ground beef. 2. Add the peas and carrots to the ground beef and stir. Add the Beef broth, and sprinkle with a little wondra flour to thicken the sauce to a gravy, stirring often. 3. Remove the Dutch oven from the heat, and top the ground beef mixture with the mashed potato topping. Return the Dutch oven to the low heat and cover. If you have coals, it’s a great idea to put a dozen coals on the lid. This will heat the mashed potato from the top and turn them golden brown. After about 15 minutes, lift the lid to check your Shepherds Pie. The potato should be lightly browned and the gravy will be simmering around the edges. Serve carefully to preserve the layers, with the beef and veggies on the bottom topped with mashed potato.

Dessert: Apple Crisp 1. Apples 2. Cinnamon Spice mix 3. Flour, sugar, butter mix 4. Oat topping Mix the apples, spice mix and flour mix to a dutch oven lined with foil Cover the apple mixture with the Oat topping, about ½ inch Bake in a dutch oven over coals, approx 30 minutes until the apples are soft and the oat topping is crisp

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Dinner

Wednesday Week B: Marinated Pork for hobo packs

Equipment: Grill, Foil sheets, tongs, oven mitts

Ask your Scoutmaster to light the coals on the grill about 15 minutes before meal prep time begins.

Ingredients 1. Marinated Pork loin (6 oz per person) 2. Cubed, blanched potato (3oz per person) 3. Mixed veggies (peas, carrots, corn, mushrooms) 4. Assorted Seasoning (Cajun spice, Italian Spice, etc) 5. Chicken Broth 6. Dinner Rolls

Preparation 1. Light a charcoal fire in a grill and allow coals to burn until covered with white ash 2. Prepare foil sheets. Make sheets of aluminum foil, approximately 12”x18” 3. Add Pork, Potato, Vegetables, Salt & Pepper and preferred spices in a neat pile in the middle of the foil pack. Add 2 tablespoons of chicken broth to keep things juicy. 4. Wrap the foil in on itself from the top and bottom like folding a letter. Then fold the foil from the left and right ends towards the center. Your foil pack should secure the food tightly so that no food or liquid leaks out. It’s OK to use two layers of foil to hold your food tightly. 5. Place your foil pack on the coals to heat through, about 12-15 minutes. Ask your Scoutmaster for help removing them from the coals, using tongs and oven mitts to handle the packs.

Dessert - Pound Cake - Pick a flavor to swirl into or add to the top of your pound cake, ask the commissary staff

Prepare pound cake in a dutch oven per package instructions. Some examples of flavor additions: Chocolate chips, Berry Jam swirl, Lemon Icing, Chocolate Sauce.

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Dinner

Thursday Week B: Chicken Alfredo Pasta

Alternate - Cajun Chicken Jambalaya (Let the Commissary staff know Sunday if you want the alternate)

Equipment: Camp Stove

Ingredients 1. Cooked diced Chicken ( 5 oz per person) 2. Alfredo Sauce (1 cup per person) 3. Grated Parmesan Cheese (½ oz per person) 4. Dried Pasta (4 oz per person) 5. Mixed Italian veggies (zucchini, squash, carrots, garlic) 6. Cooking oil 7. Salt and Pepper 8. Italian Spice blend 9. Italian Bread

Preparation 1. Heat the Alfredo sauce over low heat, stirring often to prevent burning on the bottom of the pan 2. Heat the chicken with the italian spice blend in a frying pan or griddle until heated through and keep warm while the pasta cooks. 3. Bring a large pot of salted water to a boil. Add the pasta, stirring to prevent the pasta from clumping together. Return the water to a boil, and cook for 10-12 minutes until the pasta is cooked through. Drain the water, and top the pasta with the heated chicken and alfredo sauce. Optional - top with grated parmesan cheese 4. Add 2 tablespoons cooking oil to a hot griddle or frying pan, and sprinkle the vegetables on the pan to saute quickly. Add salt and pepper to season the vegetables.

Dessert: Fruit Cobbler (instructions to follow based on cake packaging)

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