[Philmont] Raccoon and dumplins

        Actually coon and dumplins came to be when I was in grad school working on a masters in wildlife biology.
   
  We were going on a field trip overnight and I asked about food. The proff said "we'll just stop at a store adn pick something up" which did not sound too good.
   
  I asked if they would like my wife adn I to fix chicken and dumplins, a typically southern dish. OK, they agreed
   
  We would fix the chicken part at home and then just heat on the camp stove adn add the dumplins, simple enough.
   
  My wife said she had a hen in the freezer. OK
   
  Then when we were putting it together, she came into the bedroom I used for a study adn said "I thought I had a hen, but I don't but I found this raccoon"
   
  Our eyes locked with glee and I said "do it, but we gotta bone out the coon because these are biology students adn they will know it's mammal bones"
   
  So, she cooked the racoon and boned it out and cut the meat into bite size pieced.
   
  Well, got into camp late and while others put up the tent, we heated up the mixture adn added dumplins.
   
  They woffed it down. Seconds, then some thirds.
   
  One of the guys said "John this is delicious, but is isn't chicken, I want to know what it is
   
  My wife looked at me adn I at her adn then I said you tell them.
   
  she said "it's racoon, do you like it? in her ever so sweetly voice.
   
  I heard a spoon dorp. Larry said "I don't think that's funny at all" Anotehr spoke up "it's not funny, it's delicious"
   
  Well, Larry did not speak for six months, but a year later we went on aweek long canoe trip down the Rio Grande canyons adn Larry went. At the initial meeting he said "just don't let Susan or John pick out the meat and we'll be OK"
   
  So, now you know the racoon and dumplins story.
   
  for the record, if you use a rooster it makes a lot more flavorful chicken and cumplins, you just have to cook it longer.
   
  John LeBlanc
   
   
  'Coon & Dumplins?
  Sounds like something our District Adult Leader Training Staff QMs would whip up for dinner on Training Weekend. This spring our weekend fell on Cinco de Mayo. You guessed it. A spicy Breakfast burrito served by a Staffer wearing a sombrero, working under a dining fly festooned with inflatable chili peppers. Followed by chili for dinner.
  John, you'd fit right in with this bunch.
   
  Craig Winney
  St Louis
  GSLAC, New Horizons District Training Staff
   
      

       
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Received on Mon Aug 20 00:01:50 2007