Girl Scouts of River Bluffs Council

September 2007 Notes to Leaders

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95th Anniversary Cookbook Showcase

 

During our Girl Scout Birthday Camp-In while celebrating Girl Scouts 95th Anniversary at the Science Center on March 9, 2007, troops were asked to bring a healthy recipe to share for a recipe booklet that will available on our website for download this fall.

 

To kick off the 2007-2008 Girl Scout year and our new Girl Scouts of River Bluffs Council Cookbook, we will highlight recipes each month from three different categories (breakfast, appetizers, drinks and smoothies, desserts snacks, soups, side dishes and entrees).

 

The artwork for the cookbook and this showcase of recipes was also completed by those girls who attended the camp-in which included girls from River Bluffs and Shagbark Council. How exciting that troops worked together and contributed to this cookbook of healthy recipes!

 

Recipes and artwork for the cookbook can be found on the following pages. Enjoy!!!!

 

 

 

 

 

 

 

Drawing by Emily, Troop #162

 

Drawing by Gabrielle, Troop # 442

 

Black Bean Salsa

Provided by:

Brownie Troop #2032, Effingham, IL

Ingredients:

1 14 oz. cans diced tomatoes

2 16 oz. cans black beans rinsed & drained

1 16 oz. can red beans, drained

1 4 oz. can green chiles

1 cup frozen corn, thawed

1 small onion, diced

1 green pepper, diced

1 red or orange pepper, diced

In small jar or sealed container mix:

¼ cup extra virgin olive oil

¼ cup lemon juice

1 tsp. each cumin, cilantro, oregano, basil & salt

½ tsp. each garlic and chili powder

Directions:

  1. In a large bowl mix tomatoes, black & red beans, chiles, corn, onion & peppers.

  2. In a small jar or sealed container mix by shaking, the olive oil, lemon juice, & spices and salt. Shake well until well blended. Pour over bean mixture. This tastes best if allowed to sit overnight in the refrigerator. Adjust spices to taste if desired.

 

 

 

Bow Tie Chicken

Provided by: Brownie Troop #402, Greenville, IL

 

Ingredients:

1 lb. boneless skinless chicken breasts, cut into ¼ inch strips

1 tablespoon olive or canola oil

1 small sweet red pepper, chopped

1 small zucchini, chopped

1 small onion, chopped

2 garlic cloves, minced

½ cup frozen peas, thawed

1 teaspoon Italian seasoning

¼ teaspoon salt-free seasoning blend

1 cup bow tie pasta, cooked & drained

2 medium tomatoes, seeded & chopped

¼ cup shredded Parmesan cheese

Directions:

  1. In a large skillet, sauté chicken in oil for 3-5 minutes or until no longer pink. Remove and keep warm.

  2. In the same skillet, stir-fry red pepper, zucchini, onion, and garlic for 3-4 minutes or until crisp-tender.

  3. Add peas and seasonings, stir-fry for 2 minutes.

  4. Add pasta and tomatoes, cook for 1 minute.

  5. Gently stir in chicken.

  6. Remove from heat and sprinkle with cheese.

Serves: 4

[Nutrition information per serving (1 serving is 1 ½ cup): 256 calories; 7g fat (2g saturated fat); 71 mg. cholesterol; 219 mg. sodium; 15g carbohydrate; 3g fiber; 32g protein.]

Bran Muffins

Provided by: Junior Troop #385, Jerseyville, IL

 

Ingredients:

4 cups All Bran cereal

2 cups 100% Bran

1 cup raisins

2 cups boiling water

5 teaspoons baking soda

1 teaspoon salt

1 cup shortening

2 ½ sugar

4 eggs

1 quart buttermilk

5 cups flour

Directions:

  1. Mix All Bran, Bran, raisins, and water. Set aside.

  2. In a large bowl, cream shortening and sugar. Add eggs, buttermilk, flour, salt, and baking soda.

  3. Add Bran mix.

  4. Bake at 400° for 20-25 minutes or microwave on 60 for 3 minutes, then an additional 3 minutes on High.

 

September 2007 Notes to Leaders

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