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MENU FOR KINGS KERN DIVIDE BACKPACK AUGUST 21-30, 1997

BREAKFASTLunchDinner
Day 1:Roadhead Bagel
Cream Cheese
Fresh Apple		 French Onion Soup
Carrots
Flank Steak in Gravy over Potatoes
Homemade Brownies
Day 2:Grapefruit Juice
Beef Smoky Links
Breakfast Rolls		 Pocket Bread
Jam
Cookies		 Hot and Sour Soup
Peas
Pasta Salad
Lemon Pudding & Cookies
Day 3:Tang with Lemon
Eggs with Cheese
Malt-O-Meal		 Stoned Wheat
Salami - Cheese
Cookies		 Oxtail Soup
Broccoli with Hollandaise Sauce
Tuna in Cream Sauce with Noodles
Cranraspberry Jello & Cookies
Day 4:Orange Juice
Spam
Grapenuts		 Pilot Cracker
Peanut Butter & Jam
Cookies		 Leek Soup
Green Bean Salad
Sweet & Sour Chicken with Rice
Cheescake with Craisins
Day 5:Cranraspberry Juice
Eggs with Chiles
Oatmeal		 Pocket Bread
Jam
Cookies		 Fine Herb Soup
Corn
Roast Beef in Gravy over Potatoes
Dark Chocolate Mousse & Cookies
Day 6:Tang with Lemon
Eggs with Salsa Mix
Stove Top Stuffing		 Whole Wheat Cracker
Salami - Cheese
Cookies		 Tomato with Basil Soup
Green Beans
Pesto with Chicken
Cherry Jello & Cookies
Day 7:Orange Juice
Corned Beef
Malt-O-Meal		 Pilot Cracker
Peanut Butter & Jam
Cookies		 Oxtail Soup
Mixed Vegetables
Salmon in Cream Sauce with Rice
Silk Pie
Day 8:Tang with Lemon
Eggs with Bacon Bits
Cranberry Almond Crunch		 Stoned Wheat
Salami - Cheese
Cookies		 Chicken Noodle Soup
Peas
Spaghetti with Tomato Sauce
Butterscotch Pudding & Cookies
Day 9:Orange Juice
Eggs with Salsa Mix
Oatmeal		 Pilot Cracker
Peanut Butter & Jam
Cookies		 Spring Vegetable Soup
Green Beans
Macaroni & Cheddar with Chiles
Mocha Mousse & Cookies
Day 10:Tang with Lemon
Eggs with Chanterelles
Granola		 Out to cars

I give everyone a menu and on the back I include the information that follows in the example below.

COOK CREWS (and BAG or BEAR CAN NUMBERS)
DayCrewDayCrewDayCrew
Day 1Bill Flower (1)
Roz Bray (2)
Lou Argyres (3)		 Day 4Bob Madsen (10)
David Reneau (11)
Alline Anderson (12)		 Day 7Diane Cook
Jim Watters
Patty Biasca
Day 2Karen Backer (4)
Bob "Igo" Anderson (5)
Diane Cook (6)		 Day 5Matt Hahne (13)
Bill Flower
Roz Bray		 Day 8Patrick Colgan
Bob Madsen
David Reneau
Day 3Jim Watters (7)
Patty Biasca (8)
Patrick Colgan (9)		 Day 6Lou Argyres
Karen Backer
Bob "Igo" Anderson		 Day 9Alline Anderson
Matt Hahne
Bill Flower

DUTIES OF A COOK CREW

  1. Clean up after breakfast.
  2. Cook dinner.
  3. Clean up after dinner.
  4. After dinner, fill pots with water for breakfast and treat milk and juice water. (1 drop Iodine Tincture per gallon)
  5. Cook breakfast.
NOTES
Four cups = one quart.
Large ladle = one cup.
Small ladle = 1/2 cup
Pots have quart markings stamped on the inside.
At the start of the trip, a bag of snack items is issued to each trip member:
Mixed Hard Candy: .3 oz. per day
Mixed Nuts: .3 oz. per day
Lemonade: .625 oz. per day
Chocolate Bar: Fun Size-every other day
Mixed Dry Fruit: 8 oz. per person
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