BackLet’s assume we have a weekend project with 15 volunteers + 4 agency staff = 19 total (12 men/7women). We’ll plan for approximately 25 servings. Water is available at the campsite.
Breakfast Saturday morning:
Coffee, tea, hot chocolate
Bagels, cream cheese, and jelly
Oranges and apples
Dinner Saturday evening:
Appetizer
Chips and salsa, queso and guacamole
Entree
Chicken stew
Tossed salad
French bread and butter
Dessert
Chocolate sheet cake
Breakfast Sunday morning:
Leftover fruit from Saturday
Coffee, tea, hot chocolate
Pancakes with syrup and butter
Potato chips, 2 bags
Bagels, 32-36 assorted
Cream cheese, 1 large tub
Butter, 1 pound
Tortilla chips, 2 bags assorted flavors
Salsa, 1 large bottle
Jelly, 2-3 jars different flavors
Queso, 3 jars
Pancake mix, 3 boxes or 1 bag
Syrup, 1 large bottle
Guacamole, 3 cartons
Chicken, 6-8 pounds thighs and drumsticks
Carrots, 2 large bags mini size (for salad and stew)
Potatoes, 7-10 pounds
Celery, 2 bunches (for salad and stew)
Chicken broth, 2-3 quart boxes
Tomatoes, 3 large cans with garlic
Salad dressing, 2-3 different kinds
Bay leaf
Iced tea and soda, 5-6 6packs
Onions, 2
Capri sun or similar, 2-3 12 packs
Garlic, 1 head
Romaine lettuce, 6 heads
Cucumbers, 3
Radishes, 1 bunch
Cherry tomatoes, 2 baskets
French bread, 4 loaves
Coffee creamer, 1 small container or half and half, 1 quart
Cake mix, 1 -2 boxes
Frosting mix, 2 cans
Eggs for cake mix
Apples, 15
Oranges, 20
Coffee, 1 pound
Sugar, 1 small box
Stove
Propane tank
Lighters or matches
3 roll-up tables
Cooking (pop-up) shelter (with stakes and ropes)
Tarp sides for shelter
Griddles for stove
Pump pot for coffee
2 percolator pots
1 water kettle
Pancake turner
Assorted knives
Large bowl for salad
Salad tongs
2 large pots for stew
Serving spoons
3 coolers
Plastic tub for for coffee pots and fixings
2 bins for pots and pans and stuff
Flatware and blue enamel plates
Styrofoam cups
Aluminum foil
Plastic zip bags for leftovers
Coffee filters
Tea
Hot chocolate mix
Non-stick spray
Dish washing pans
Dish washing detergent
Bleach
Dish towels
Dishwashing sponge
Dishwashing scrubber
Pot holders
Paper towels
Toilet paper
Trash bags
Napkins
Salt and pepper shakers
Lantern and propane cylinder
Monday or Tuesday before project, touch base with the project leader to verify number of participants.
Monday or Tuesday after numbers established, shop for provisions.
Tuesday and Wednesday, plan on cooking, cooking, cooking.
Make cakes and frosting and freeze them.
Cook stew and separate meat from veggies and freeze meat separately from veggies (the rationale for this is carrots and potatoes get funky if they are frozen).
Thursday visit storage shed and pick up items on list and others you see that might be useful.
Thursday evening pack boxes so they are organized according to meal, and label them if helpful. Gather and pack your personal camping gear and have ready to pack in car.
Friday, pack car and go. Attempt to arrive at project site before dark, but this is not always possible. Ask for help setting up the shelter when you arrive. (The project leader may transport the shelter, stove, and propane tank and set them up prior to your arrival if you pre-arrange this. This is very helpful but not always possible.)
Friday at campsite, set up stove, and prepare coffee pots and hot water pots for an easy start Saturday morning.
At camp, establish with the project leader the start work time so you can adjust the coffee and breakfast time for Saturday morning. Allow at least 1/2 hour for the coffee; the water may be very cold. Also establish appetizer and dinner time.
Have the project leader ask for volunteers to do the pots, pans, and dishes after dinner. Have hot water and a wash station set up and have soap and towels available. Plan to put things away and pack up leftovers so you know where things are for the next meal.
At the end of the project be sure the stove is cleaned well and packed in the carrying case. Also make sure pots and pans, griddles and enamel dishes and utensils are washed well and dried well before packing away for return to the storage shelter. Clean and dry coolers and dish towels before returning to the storage unit.
When returning items to the storage unit, PLEASE put things back where you found them. The shelves will be labeled to help with organization. DO NOT LEAVE FOOD, DRINKS, CHIPS, SALSA, PANCAKE MIX OR SYRUP, OR ANYTHING EDIBLE IN THE STORAGE UNIT, EVEN IF IT IS IN A SEALED CAN, JAR, BOX OR PACKAGE. Make arrangements to pass them off to the next cook or project leader.
Fill percolator with water to max fill (20-cup) line
Tear small hole in center of coffee filter and place in basket
Add 1 tablespoon of coffee for every 2 cups of water
Install basket cover and place on stem in percolator
Set heat to medium and watch for first bubbles in percolator bulb
When bubbling every 1-2 seconds, reduce heat and perk for 7 (seven) minutes
At end of 7 minutes, remove from heat and allow to set for about 5 minutes before transferring into the pump pot, or pouring into cups.
After 1-2 cups have been removed, take off top and remove basket and stem and set aside. BE CAREFUL, THIS IS VERY HOT
DO NOT LET THE EARLY RISERS RUSH OR PRESSURE YOU FOR COFFEE. IF THEY ARE THAT DESPERATE, TELL THEM THEY CAN MAKE IT THEMSELVES!
Set up coffee pots the night before.