Senior Girl Scout Troop 4715
Maria, Karen, Stephanie, Callie, Rossie, Tabby, Diana, Brittany
Skill Builders
#3 At our meeting on November 19, 2004, we chose cranberries as a food that is not native to north Georgia. Karen and Stephanie did Internet research to find out that cranberries only grow in bogs found in states near the Canadian border and in Canada. Then we made two recipes using cranberries. Rossie, Diana, and Callie made Broccoli Slaw, which uses dried cranberries. Tabby, Brittany, and Maria made Mother Stanberg’s Cranberry Relish, which is discussed on NPR every November by commentator Susan Stanberg. We tried them out, and both were good, but we think we went a little heavy on the horseradish in the relish. Both recipes are attached.
#5 At our February campout we will bake sourdough bread in the oven indoors and in a Dutch oven, and maybe even in a box oven. We’ll see how they compare. Under no circumstances will we fall for the old bread-on-a-stick thing!
#6 At our November 19 meeting we decided to choose two cuisines and prepare a meal from each for this requirement. We chose Greek and Pennsylvania Dutch, and we will make a Greek meal at our January meeting, and Pennsylvania Dutch meal at our February camping trip. We planned the menus, and those are attached.
Technology
Service Project
#6 March 12 Tea for Moms: Our Service Project will be to prepare a festive meal for people who usually are serving us. We will invite Mrs. Webster too, because all our other graduated moms are not gone yet, and we’d miss her if we didn’t ask her to come. The requirement is “a full, festive meal as a celebration of a cultural heritage, holiday, or other event.” March 12 is, of course, the Girl Scout Birthday, our troop’s 14th.
Career Exploration
Menus for Skill Builder #6
January 21 meeting
We will work on Skill Builder #6 by preparing a Greek meal. Gee, guess we’ll have to eat it, too. We selected recipes from The Foods of the Greek Islands and Tastes of Liberty, cookbooks respectively from the Callaway and Gargiullo collections. Here’s the menu:
Appetizer
TiganopitaMe Feta (Feta Cheese Pancake)
Entrées
Peasant Salad (meatless)
GaridesSaganaki (Shrimp Baked in Tomato Sauce with Feta)
Desserts
Vassilopita (New Year’s Orange and Brandy Cake)
Kolokythopita Tis Sifnou (Pumpkin and Almond Cake from Sifnos
February 11-13 Campout
With the expert guidance of our own Pennsylvania Dutchwoman Mrs. Unger, we will continue Skill Builder #6 by exploring cooking from the Penn Dutch country. We will bake bread while we are at it, and we will hike a lot so that we can eat everything! Here’s that menu:
Appetizer
Corn Pie
Entrées
Potato Leek Soup (meatless)
Chicken Pot Pie
Desserts
Apple Dumplings
Doughnuts
Broccoli Slaw
(serves
6)
This recipe came from the Atlanta Journal-Constitution Food Page in May of 2004. We tried two commercial cole slaw dressings. Marzetti Coleslaw Dressing was sweeter, and Marie’s Coleslaw Dressing was more savory. Some girls like Marzetti, and some liked Marie’s, but both were good. This is an easy recipe that could certainly be a vegetarian main dish salad because of the peanuts. We used peanuts instead of the cashews in the original recipe because peanuts are not as expensive, and they were very tasty. The combination of cranberries and peanuts is a lot like trail mix.
Directions: Combine slaw mix, cranberries, and dressing and chill until serving time. Stir in peanuts.
Mama Stamberg’s Cranberry Relish
Recipe
(makes
1½ pints)
This recipe is always discussed on NPR just before Thanksgiving because it is a family recipe of commentator Susan Stamberg. We got the recipe off the NPR website and tried it. We didn’t have plain horseradish, so we used horseradish sauce, which has mayonnaise in it. We thought that would be okay since there was already sour cream. We used the food processor to chop the berries since a grinder was not readily available, and it seemed to work okay.
Grind the raw berries and onion together (Note from Susan Stamberg: “I use an old fashioned meat grinder. I’m sure there’s a setting on the food processor that will give you a chunky grind – not a puree.”)
Add everything else and mix. Put in a plastic container and freeze. Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. It should still have some icy slivers left when you serve it. “The relish will be thick, creamy, and shocking pink. Its tangy flavor cuts through and perks up the turkey and gravy, and it’s also good on next-day turkey sandwiches, and with roast beef.”