1997 Menu For Annual Fall Muskie Trip

The Following Is The Fall Menu Planner

The planning for the fall trip, unlike the spring trip, went surprisingly smooth. Commitments were kept, thanks in large part to the fact that we were fishing the 1997, Muskies, Inc., International tournament on Leach lake and participants were obliged to pay the $45 entrance fee. We stayed at Moores lodge in Agency Bay. The cabin had a surprisingly large kitchen with an even larger kitchen table.

The ground rules, as outlined in the spring planner, were followed explicitly and without exception, lowering the overall expense considerably. Participation began to dwindle after the tournament so that by Tuesday afternoon, the group (if one could call it that) was down to Jim Baker and myself.

BREAKFAST

LUNCHES

Low fat turkey, ham or bologna sandwich meat on bread
garnish with sliced cheeses/onions/tomatoes/pickles/dressings
Charcoal grilled chicken sandwiches (or hamburger)
Raw veggies - broccoli/celery/carrots - low fat dip
Western Beans, Turkey Rubin's, Baked Beans and/or leftovers

SNACKS

APPETIZERS

Peel and eat shrimp cocktail
Raw veggies - broccoli/celery/carrots - various dips
Garlic bread with parmesan cheese
Seafood Cocktail
(T and T's are very good!)
(Bloody Mary's are also)

MAIN COURSES

Thursday - Sept. 4^th

Penne pasta saute'ed in white wine with
red pepper flakes, onions, tomatoes, garlic
and capers. Served with garlic bread.

Friday - Sept. 5^th

All but Bruce Boettcher and I went to the Friday Night Feed at Woman
Lake Inn while we took some time out to prepare tomatoes and such for
tomorrows meals. We did, however, manage to prepare a salad
and Chicken Marsala with Garlic Bread.

Saturday - Sept. 6^th

Seafood Marinara over angel hair pasta
Garlic bread and Vegetable

Sunday - Sept. 7^th

Garlic Pepper Chicken Parmesan with spaghetti, Garlic bread and veggies

Monday - Sept. 8^th

Good For You, Pork Medallions with sweet Marsala wine and asparagus.

Tuesday - Sept. 9^th

Well - We are down to two.
Boboli bread pizza with Contidina pizza sauce
covered with artichoke hearts, mushrooms, onions,
green pepper and lite "combo" pizza cheese.

Wednesday - Sept. 10^th

Baker and I cheated. We went into the town of Walker, stopped by the local
Meat market and purchased two nicely marbled "T"–bone steaks, which Baker
grilled to absolute perfection. We added a baked potato complete with all
of the trimmings to complement the steak.

Thursday - Sept.11^th