MAs & PAs

The following is a list of equipment you, as a Ma and Pa, will need to put together in order to prepare the meals with your handcart “family”. We suggest you borrow from your ward activities committee, scouts or young women leaders any of the items you may not have available.

1. Large propane stove (camp chef or comparable) with 5 gallon propane tank (filled). It’s also smart to have some kind of windscreen with it, if you have one.
2. Large plastic “Rubbermaid” type tub to put your “stuff” in. (Have it and everything in it WELL MARKED).
3. TWO (2) Dutch ovens, 12”DEEP or larger. Already seasoned. Make sure they are well marked for identification.  You can get military dog tags at any Army/Navy Surplus store.
4. Something to open the Dutch oven lid and hold onto it when it is HOT.
5. TWO(2) Five(5) gallon insulated water jugs (Check for leaks before TREK) Put large block of ice in the jug them put crushed ice around it before leaving for TREK. When we get to DL&L you can fill the jug with water. That way the ice will usually last the entire Trek before melting and you will have enough cold water. We will use one for water, one for Gatorade.

Other assorted Cooking and Cleaning Items Sharpie Marker Crescent Wrench(10” or larger) Dish Soap Dish Towels (5-7) Wash Tub(for dish washing) Hand Soap and Sanitizer Paper Towels (at least 3 rolls) Salt, Pepper, other spices to taste Hot Pads (2) Carving Knife, paring knives (2) Can Opener Cutting Board 2 quart pitcher Long Handled Lighter (bic type) Large Metal Spoon and Fork Ladle Garbage Bags (5-7) 5 quart pan or coffee pot(For heating water) Plastic scrubby for cleaning Dutch ovens Griddle Pancake turner/spatula Small “personal” cooler Plastic Water Jug(collapsible) 2 gallon Shortening (to re-season Dutch oven) Mixing Bowl Wire Wisk Leather gloves

Stake Needs in Addition 4 long tables for Food preparation 2-3 additional Camp Chefs 4-6 Dutch ovens? Shade covers/tent awnings Double the supplies listed to the left Camp chairs Coolers Rubbermaid tubs Baggies for food distribution Kitchen (catering) wrap