Friday, October 6, 2017

Strawberry Cream Filled Cupcakes

I changed up my filling recipe and hope these will be perfect for our 40th year class reunion.....we will see???

Strawberry Cream filled Cupcakes
1 white or yellow cake mix (I prefer, Betty Crocker)
2/3 cup water
1/2 cup sour cream
1/3 cup vegetable oil
3 eggs
1/2 c. strawberry jam
4 oz cream cheese
1 egg
In large bowl, mix together:  cake mix, water, sour cream, oil and eggs. Fill 24, paper lined and sprayed, muffin cups 1/4 full. 

Beat together:  jam, cream cheese & egg.  Using small cookie scoop place a scoop in center of  cupcake batter in each muffin cup.  Then finish filling with the cake batter until each is 2/3 full. 

Bake at 350 for 20 to 25 minutes or until tops are golden brown and spring back when touched lightly in center. Cool 10 minutes in pans; remove from pans to cooling rack. Cool completely, about 30 minutes.

Spread cream cheese frosting over cupcakes.  Store covered in refrigerator.

Wednesday, October 4, 2017

Make Ahead Breakfast Enchiladas

I made these at our Sturgeon fishing trip this fall.  Everyone really enjoyed them.  This recipe is a keeper!!

Make Ahead Breakfast Enchiladas
2 c. ham, diced
1/2 c. green onions, chopped
2 1/2 c. cheddar cheese, grated & divided
10 8" flour tortillas
1 1/4 c. half & half milk
4 large eggs
1/2 t. salt
1 T. flour
salsa, sour cream, & extra green onions or cilantro for garnish
Mix together:  ham, green onions & 2 c. cheese.  Scoop 1/3 c. of this onto tortilla and roll up and place in a sprayed 9x13 inch pan. 
Whisk together:  milk, eggs, salt & flour.  Pour liquid over tortillas.  Cover & refrigerate overnight to allow the tortillas to absorb the egg mixture. 
In the morning.....Bake at 350 for 35 minutes, until the egg mixture looks cooked and tortillas are golden brown. 
Serve with the toppings of your choice.

**While camping these took about an hour to cook but my little camper oven usually takes much longer to bake.  And if you are serving these to Mike G. don't put cilantro on them!!  :)  I filled the pan up for a total of about 14 enchiladas and added more egg mixture.  I think next time I might put some of that egg mixture on the bottom of the pan as they stuck to the bottom. 

Sour Cream Breakfast Cake

This recipe was shared with me by Aryn Youngberg.  Her are Aryn's comments about this recipe.... I love to make Breakfast Cake in my Fluted Pan! It has been a family favorite since I was a kid. We usually had it Sunday nights and enjoyed leftovers (if there were any) for breakfast the following week. It's the only cake I can really justify eating for breakfast 😉!

Sour Cream Breakfast Cake
1/2 cup butter - softened
2 eggs
1 cup sugar
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 cup sour cream
6 tbs brown sugar, packed
6 tbs finely chopped nuts
1 tsp cinnamon
3/4 cup dried blueberries (optional)

Blend butter, sugar, eggs, and vanilla. Add flour, baking powder, soda, and salt, Blend in sour cream, but do not overmix. Make filling from brown sugar, nuts, and cinnamon. Layer in bundt pan in this order: 1/3 batter, 1/3 filling, 1/3 batter, 1/3 filling, 1/3 batter, and the last of the filling. Do not mix (or “marble”) as this will happen by itself as it bakes. Bake at 350 degrees for about 1 hour, or until it tests done with a toothpick in the center coming out clean. Let stand in pan for at least 10 minutes before attempting to remove (this is the hardest part!) Serve warm with butter.
*If adding blueberries - add them last to the batter before layering in the prepared pan.

Wednesday, September 13, 2017

Tomato Basil Soup

This summer we went to Reed's Dairy in Idaho Falls for lunch.  We had the best Tomato Basil Soup. So for Garden Club Tomato Night, I set out to duplicate their recipe.  I think I have come pretty close.  I made it in my Instant Pot and it worked out great to keep it warm and to serve from.  Everyone at Garden Club loved it!

Instant Pot Tomato Basil Soup



1 onion, diced
2 stalks celery, diced
2 large carrots, diced 
2 to 4  cloves garlic, minced
2 to 3  T. butter
1 t. salt
½ t. pepper
2 t. dried basil or 1/4 c. fresh basil 
2 bay leaves (optional)
2 cans (14.5 oz.) diced tomatoes or 6 fresh tomatoes, diced
4 cups chicken broth
½ cup heavy cream or whipping cream
2 T. regular clear jel


Using the sauté setting of the electric pressure cooker, sauté the onion, celery, carrots and garlic in butter for about 5 minutes.
Add the salt, black pepper and basil, and sauté for 1-2 minutes more.
Turn off heat, add bay leaves, tomatoes and chicken broth, and stir.
Secure the lid and cook the vegetable mixture using the soup setting, or cook for 15 minutes at high pressure.  Allow the pressure to release naturally for 10 minutes, then manually release remaining pressure. Remove the lid.  Remove the bay leaves.  Puree the soup using an immersion blender.

Stir together the cream and clear jel and add to the soup mixture, stir until well blended.  Taste and adjust seasonings as desired.

These Zinnias growing in my garden have been especially beautiful and the bees and butterflies love them as much as I do.  The seed for these Zinnias came from Gramps.  He loved Zinnias and he grew them every year.  When he passed away his Zinnias were still blooming and so we took some of them to the florist and she incorporated them into his casket spray.  Zinnias are now extra special to us Kimball's as they remind us of Gramps.  Last year for some reason no one's seeds did very well and so we were very limited on seeds this year.  We were afraid if they didn't do well this year we would loose Gramps' seed forever.  So we planted them and took extra good care of them and yes we even prayed for them.  And this year they are absolutely gorgeous.  One of my favorite things in the garden this year!!!  We have enjoyed fresh Zinnia bouquets all summer.



And we are still growing Gramps' garlic too!!  and Yes I used some of it in this soup!!!

Strawberry Jam, Winter's Magic Jam & Clear Jel


CLEAR JEL FACTS & JAM MAKING
BY KARLA KIMBALL, U OF I ADVANCED MASTER FOOD SAFETY ADVISOR

CLEAR JEL IS THE ONLY APPROVED THICKENER TO BE USED FOR CANNING!!!  It will not break down in the jar after it has been canned.  It will come out of the jar the same consistency as it went in. 

What is Clear Jel???
It is a modified food starch derived from corn.  It is available in Instant and Regular forms.  Instant is used for jams, sauces, puddings, basically anything you don’t cook.  Regular is used for pie fillings, soups, gravies, basically those items that you do cook. 
Advantages to using Clear Jel:
·         It reduces the preparation time and calories
·         It reduces the amount of sugar needed in most recipes
·         It saves money over packaged pudding mixes, pectin and etc.
·         It thickens almost instantly – sets up in 10 minutes
·         It makes baked foods chewy and moist
·         It stores indefinitely
INSTANT CLEAR JEL FACTS
It has been precooked and will swell or thicken instantly without cooking.  If mixed properly with other dry ingredients before adding to liquid, it will not lump.  If lumps do appear, whip with a wire whip or blender until smooth.  It is clear and can be colored with Kool-Aid or Jello to the color and taste you want. 
Tips for using INSTANT CLEAR JEL
·         Clear Jel tends to lump so mix it with dry ingredients of at least equal amounts to prevent lumps.  If you need to add more later for added thickening, add small amounts by sprinkling it in, or mix with more dry ingredients. 
·         Mix with a wire whip or blender or mixer. 
·         Takes 10 minutes to thicken so you know right away if you need to add more thickening.
·         If you are converting from cornstarch, flour, or other thickener start by using half the amount of Clear Jel and add more if needed.
·         Use for quick & easy sauces, jams, cookies, soups, puddings, toppings, syrups and salad dressing mixes. 
Tips for using REGULAR CLEAR JEL
·         Dissolve in cold water before adding to liquid.
·         Use for cooked products.
·         A great thickener for a clear and pretty finished product such as, salsa, mandarin sauce, fruit sauces, syrups, BBQ sauces, taco sauces, and etc.
·         If you are converting from cornstarch, flour, or other thickener start by using half the amount of Clear Jel and add more if needed.
·         IS THE ONLY APPROVED THICKENER TO BE USED FOR CANNING!!!  It will not break down in the jar after it has been canned.  It will come out of the jar the same consistency as it went in. 


FREEZER JAM  (STRAWBERRY IS OUR FAVORITE) This recipe can be doubled or tripled
Stir together in large bowl with a wire whip, making sure the Clear Jel is even distributed into the sugar.
2 c. sugar           
1/3  to ½ c. instant Clear Jel         
1 pkg. unsweetened Kool-Aid (flavor of berries or lemonade)
Stir in:    5 c. mashed berries  or  3 ½ c. berry puree
Stir in:    ½ c. light corn syrup
Sets up in 10 minutes.  Pour into containers.  Can be frozen or used immediately. 


WINTER’S MAGIC JAM    (A good way to use up older canned fruit)
3 qts. Bottled fruit, peaches, cherries, etc., drain & save
1 can crushed pineapple, drain & save
2/3 to 1 c. regular Clear Jel
½ c. water
2 to 4 c. sugar
1 pkg. appropriate flavor, Kool-Aid or Jello


Drain fruit and pineapple and save juices.  Mix together the Clear Jel and water.  Stir in the saved juice, sugar & Kool-Aid.  Cook over med heat until mixture is clear and sugar is dissolved.  Dice or mash the fruit.  The add the fruit & Pineapple  to the liquid mixture and cook until thick, about 10 minutes while stirring constantly.  Pour into jars.  Process in boiling water bath for 10 minutes.  ** You may add lemon juice or spices with the fruit for desired flavor. 

Sunday, September 10, 2017

Garlic Steak & Potato Foil Dinner

Garlic Steak & Potato Foil Dinner
2-2½ pounds top sirloin steak, trimmed of fat and cut into 2½-inch pieces (see note)
1 pound baby yellow potatoes. quartered (or halved if they are already less than 1 inch in size, see note)
3 tablespoons olive oil
salt and pepper, to taste (I use about 1 teaspoon salt and ¼ teaspoon black pepper)
1 tablespoon minced garlic
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
fresh thyme or parsley for topping (optional)

In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine.
Divide steak and potatoes between four 12x12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness (see note).
**If you prefer a char on your steak, you can open up the packets at the end and cook for a couple minutes directly on the grill, or for baking you can switch oven to broil for a few minutes (with packets opened).
Garnish with fresh thyme or parsley and serve immediately.
*Be sure to cut your steak into pieces that are at least 2x2 inches, and potatoes into pieces smaller than one inch. This ensures even cooking.
**For medium doneness on the steak, boil the potatoes first for five minutes before adding to the bowl and proceeding with the rest of the recipe. This will help them to cook faster once in the foil pack.

Make Ahead Breakfast Enchiladas

Make Ahead Breakfast Enchiladas
2 c. ham, diced
1/2 c. green onions, chopped
2 1/2 c. shredded cheddar cheese, divided
10 (7-8 inch) flour tortillas
1 1/4 c. half-and-half
4 large eggs
1/2 t. salt
1 T. flour
 salsa, sour cream, and extra green onions or cilantro for serving

Coat a 9×13 inch baking dish with nonstick cooking spray.
Mix together the ham, green onions and 2 cups of the cheese in a medium bowl. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.
Whisk together the half-and-half, eggs, salt, and flour. Pour liquid over tortillas. Cover and refrigerate overnight.  This allows the tortillas and filling to absorb the egg mixture.
In the morning, preheat oven to 350º F. Bake, covered, for 35 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
Serve with salsa, sour cream, and additional green onions or cilantro.


Crock Pot Tortellini

Crock Pot Tortellini
1/2 pound hamburger
1/2 pound Italian sausage
15 oz. marinara sauce
14.5 oz. diced tomatoes with Italian herbs (undrained)
2 to 3 c. cheese-filled tortellini
1 cup shredded mozzarella cheese or pizza cheese blend
Brown your hamburger and sausage over medium.  Drain.
Coat your slow cooker dish with nonstick spray, and add your beef, sausage, marinara sauce and diced tomatoes. Allow this mixture to cook on low for 7 to 8 hours.
 About 30 minutes before serving, add your tortellini and stir to coat well. Top with cheese, cover and let it cook for another 30 minutes or until the tortellini is soft.

Crock Pot Spaghetti

Crock Pot Spaghetti

24 oz. spaghetti sauce
2 T. spaghetti seasoning mix
¾ c. water
8 oz. spaghetti noodles
1 pound frozen meatballs
In a 6-quart slow cooker, add spaghetti sauce and water. Mix well.
Break spaghetti noodles in half and add to the slow cooker. Make sure all the noodle are covered in sauce.
Top with meatballs. Cover and cook on high for 2 hours.
Serve with grated Parmesan cheese and freshly chopped basil.

Soda Pop Bundt Cake

Soda Pop Bundt Cake

1 1/2 c. butter, room temperature
3 c. sugar
5 large eggs, room temperature
3 cups  flour
2 T. Lemon Extract
3/4 c.7-up or Sprite

 Icing
4 T. butter, room temperature
3 c. powdered sugar
1 t. Lemon Extract
2 to 4 T. milk

Cake:  Cream together sugar and butter until fluffy and light.
With the mixer on low, add eggs one at a time and mix well.
Mix in lemon extract and soda and then slowly add in flour and mix until fully incorporated.  Pour batter into a sprayed bundt pan.
Bake at 350°F for one hour and fifteen minutes or until inserted toothpick is removed with very few crumbs.

Icing:   Beat butter until light & creamy.  Add powdered sugar and extract & mix well. Thin with milk as needed.

Monday, August 7, 2017

Banana Zucchini Bread

BANANA ZUCCHINI BREAD

A great banana bread recipe baked with a cinnamon sugar topping!  I like to triple this recipe and fill up the oven!!

3/4 c. sugar
1/2 c. oil or butter
1 medium overripe banana
2 eggs
1/2 c. sour milk (add 1 T. vinegar or lemon juice or buttermilk)
1 t. vanilla
1/4 t. salt
1 t. baking soda
1 t. cinnamon
2 c. all purpose flour
1 c. shredded zucchini

Beat together:  sugar  & oil. Add banana, eggs, milk, & vanilla and mix well.  Add salt, cinnamon, baking soda and flour, mix until slightly lumpy.
Stir in zucchini. Pour into sprayed loaf pan.  Sprinkle batter with additional sugar & cinnamon (about 1/4 c. total)
Bake at 350 for 35-50 minutes until done.
Cool 10 minutes before removing loaf from pan.




Thursday, July 20, 2017

AP & YW Camps.....2017

Well this was my first year as head camp cook.  Wow!  I survived but I was totally exhausted.  This is a ton of work even more than I imagined.  I thought I had a good idea as I have helped several years in the past.  Guess what I didn't have a clue.  To top it off I got bit by a tic the week before it started and was sick for 3 days.

Making menus was my first task.  Lots to consider.....things have to be spread out and positioned on the menu so they can be cooked or made at the right time.  There is limited amount of ovens and limited power to run roaster ovens.  I tried to cut out some of the very labor intensive items.  However, I still wanted to serve homemade cookies, bread sticks, rolls & cinnamon rolls.  These are tricky due to the oven limitations.  Using both ovens we could only bake 24 large cookies at one time, 45 cinnamon rolls and 96 breadsticks.

Once the menu was made I then had to make my recipes and determine exactly how much of everything I needed.  This was a very time consuming and mind boggling task.

Then it was time to make my shopping list.  I made a master list of all the items in alphabetical order and then went through every recipe and made notations as to how much was needed for every item.  It was important to account for every item as once I get there it is not very easy to get additional items.

I added up all the paper products and seasonings and headed to Costco one day in May.  It took me 6 hours and 4 trips through the checkout.  I actually walked 5 miles just in Costco according to my FITBIT.  My truck with the camper shell on it was completely full.  I cam home and loaded them into the utility trailer and thus my endless shopping had begun.

I made numerous shopping lists.  One for Ridley's in McCall for all the fresh and perishables I needed.  A list for Winco for various things.  Another list for Costco.  An order to Franz Bakery for bread and buns.   And the rest went on my online order to Cash & Carry.  3 trips to Nampa later I was ready to head to camp with all my supplies.

AP Camp was June 5 to 10.  Monday June 5th I hit the road about 8:00 am and headed to Nampa to pick up the Franz bakery order and the Cash & Carry order.  The young man there said this was his second largest order ever!!  I told him it was my largest order ever, but probably not my last!! I picked Andrea up at 1:00 on June 5th and we pulled the utility trailer  with the pick-up loaded.  Steve pulled the camp trailer and the truck totally loaded.  Not an ounce of space to spare.

We got there and started unloading and setting up the kitchen.  We were the first official camp this season.  The camp missionary, Elder Steve Blackhurst came in to light the pilot lights on the ovens.  We had just opened up the big swinging window covers.  Apparently he had it lit but hadn't waited long enough for the gas to travel up to the grill.  Instead he stuck his lighter in that hole creating a major explosion that blew him back about 5 feet landing him in a heap on the floor.  Thankfully he was not hurt but I am pretty sure if those window covers hadn't been open we all may have been hurt.  Even clear across the kitchen I felt a draft from the explosion.  SCARY way to start off camp.  Elder Blackhurst said,  "I think we watched over."  I definitely agree!!  Everyone who was on the camp grounds came on a dead run as they had heard the explosion and knew something had happened.

Gail Greenfield & her husband George delivered the order from Ridley's in McCall.  Once we were unloaded and set up, Steve headed for home and Andrea & I went to find dinner in McCall.

Tuesday morning Andrea & I went for a walk and then the cooking began.  All the leaders and adults arrived, about 50 people in all.   Gail Greenfield and Kendra & Clinton Childs joined us and we went to work.   I put all the ingredients in my NEW BIG MIXER for cool rise rolls.  When I tried to turn it on nothing happened.  The mixer had tipped over on the way up and so I thought it must have damaged something when it fell over.  Clinton tore into it and discovered if he held a knife on one of the contacts the mixer would work.  So with him holding the knife I was able to get the dough made.  It was decided that he would try to direct wire the mixer to that we would be able to use the mixer for the week.  However it still wouldn't work he said, there must be a safety switch or something....what does here?  Then I realized that the CAGE was not attached to the mixer.  THAT was all that was wrong!!!  WOW!!  I felt stupid and had wasted a couple hours of time.  We had made the enchiladas for dinner and put them in the cooler with the plan to put them in the oven about 4:00.  I had been watching the clock so I thought.  It said it was 3:30 when someone asked what time we needed to start baking the enchiladas.  I said 4:00 to which they replied. "do you realize it is after 5:00?"  So panic set in once again and dinner time was moved back a half hour.  In the end all was good!  We decided that we had had 3 things go wrong and now it would be smooth sailing.  Boy was that the wrong thing to say!!!

Wednesday Morning about 6:15 am I was working on breakfast and setting up the roaster ovens. Brother Bassett had just opened the big swinging window covers.  As I set the roaster oven on the counter that big swinging window cover that weighs about 250 pounds came swinging down and hit the roaster oven and sent me flying back about 10 feet into a wire shelving rack landing in a heap on the floor.  It literally bruised me from the top of my head to the bottom of my feet.  The miracle was that I was able to function the rest of the week.  Technically, all this had happen and camp had not officially started.  The buses arrived just before noon bringing all the campers for a total of about 185 people.  Our second challenge of the day came when the kitchen sink drain started backing up and the kitchen floor was flooded 2 different times.

Thursday brought a new challenge.  The lunch menu consisted of Hot Dogs, Macaroni & Cheese, Chips, veggies & dip and grapes.  Easy enough!!!  Well the 16 pounds of noodles were cooked and we were making the cheese sauce.  We never left the pot and stirred it constantly but low and behold it was scorched!  And not just a little.  It was obvious that it was not an option to use it.  However, there was 4 lbs. butter, 15 pounds cheese, 2 gallon of milk and more in there and there wasn't anymore to make more.  Oh my what shall we do????   We had a little over 3 gallon of Cheesy Potato
Chowder left from Wednesdays lunch.  We heated it up and poured it over the pasta and it became Macaroni Delight!!!   It was a great save!!!  Everyone loved it!  Mel Vickery had eaten 4 bowls of it the day before and he said, "It was even better the second day!"  At the end of camp when I asked him what his favorite meal was he said, "Macaroni Delight."  Other than wasting all those ingredients everything turned out fine.  We had 3 routine kitchen floor floods throughout the day.

Friday's challenge came at lunch time.  We had 5 roaster ovens full of baked potatoes scattered all over camp so we would have enough power to plug them all in.  We had them all going and about an hour before lunch we noticed that someone had unplugged the cord coming from the boys bathroom. We plugged them in and said we will turn them up and use that roaster oven last.  Well in the busyness of serving 200 people lunch someone didn't know about not using that roaster and didn't think to check if they were done.  They simply plopped it on the table and went on their way.  By the time we noticed about 15 to 20 boys took mostly raw potatoes for their lunch.  We made an announcement that if you were one of the ones who got a potato that wasn't done to please come back and get a cooked one.  The most amazing part about this that really touched my heart was that not one single boy had complained or said even one word about their potato not being done.  I think that is remarkable.  Once again the kitchen flood was flooded 5 times at various times.  John & Diane Brinkerhoff joined us this day as Gail had to leave due to other commitments.

Saturday's most memorable moment came shortly after breakfast when we were packing up their lunches for the ride home.  We were making peanut butter sandwiches.  I put the peanut butter and strawberry jam and mixed berry syrup in the mixer and turned it on.  We added a little milk to get the desired consistency and then piped it onto the bread using a ziplock baggie with the corner snipped off.  It tasted delicious but I looked like cat poop.  As we were piping it onto the bread and boy came in.  He said, "What....is that?"  We replied, "Your lunch!"   It has hilarious!!!  Probably one of those things that you had to be there to be funny!!  We made good time loading up, we moved the utility and camp trailers to the parking lot and headed for home.  Halfway home we realized we had not turned off the pump and water heater and had to turn around and go back.  We finally got home about 5:30 pm.

I must say I learned a lot and now I have to do it all again with only one week to prepare.  I will say that I didn't get much sleep this week either.  Which meant I started out behind on my sleep.  The worst part is that when I get so tired then I can't sleep.  That is exactly what happened.

YW Camp was June 19 to 24.  I headed out Monday morning to pick up the bread and groceries and was on the road to camp by 1:00.  Steve was following about 3:00 with the second load after he got off work.  When I arrived at camp the gate was locked with not a sole in sight.  After about 35 minutes I was able to locate someone who knew the combination to the lock and was able to get in.  I emptied the entire pickup load by myself and got everything in the cooler and taken care of.  Then Steve arrived with his load and we did it all again.  Steve spent the night and was able to work in Cascade for the day on Tuesday.  We went to McCall to eat and Von & Ronda Mendenhall joined us.

Tuesday my helpers all showed up.  Once again I had Gail Greenfield and Kendra & Clinton Childs for the whole time.  Brother Lloyd Malone who said, "I came to camp as an amateur dishwasher and left a master!"  And he is exactly right!!  Rosa Rekow came Tuesday thru Friday.  Sheri Probst & Deja Wiscomb helped out Friday & Saturday.

I must say it went much smoother this time. We didn't burn anything, the kitchen never flooded once, the mixer worked great and I had the best workers anyone could ever ask for both camps.


Breakfast

 



8:15
Oven Omelet
Breakfast roll/muffin
Banana
Hot Choc./Orange Juice

10” fork
7:45
French Toast
Sausage pattie
Scrambled Eggs
Cantaloupe
Hot Choc./Orange Juice
10” fork
8:00
Cinnamon Rolls
Oatmeal & Toppings
Brn. Sugar, honey, berries & milk
Sliced Peaches
Hot Choc./Orange Juice
5” bowl fork spoon
8:00
Pancakes
Sausage links
Eggs
Fruit
Hot Choc./Orange Juice
10” fork

Lunch

35 servings @ 12:45
Hamburgers
Chips
Potato Salad


10” fork
180 servings @ 12:00
Cheesy Potato Chowder
Supreme Bread Stick
Lettuce Salad
Ranch Dressing

Bowl spoon 8”
12:30
Hot Dogs
Mac Cheese
Veggies/dip
Chips
Grapes
10” fork
12:15
Baked Potato Bar
Sour cream, butter, bacon, chili, cheese

Tropical salad

10” fork
150 Sack Lunches @10
PB Sandwich
Apple
Chips
Cookie
Pop

Dinner

6:00
Chicken Enchiladas
Green Salad-ranch
Cooked Carrots
Lemonade  5 gal

10” fork

6:00
Sloppy Joes
Chips
Broccoli Salad
Watermelon
Veggies/Dip
Lemonade 15 gal
10” fork
Stake YM Cooking 
TACO SALAD
225 Servings @ 6:00
Spaghetti
Garlic Bread Stick
Green Beans
Fluff
Lemonade 20 gal
10” fork

Snack

8:30 ?
Root Beer Floats
Spoon cup
8:30
Popcorn
Cream Cheese Brownies
Tray
8:30
Softie Machine
Justin buying supplies
8:30
Cheesy Nachos/Salsa
Tray

Prep for next day

Make breakfast rolls /strbry jam
Chop green onions
Make omelets?

Bake bread sticks  & brownies for today

Cut up Cantaloupe

Scrub Potatoes
Make Cinnamon Rolls
Prepare Oatmeal toppings

Bake Cookies
Bag lunches


2017 APC Camp Menu
                               Tuesday            Wednesday      Thursday           Friday               Saturday


Breakfast

 



75 servings
Oven Omelet
Breakfast lemon roll
Banana
Hot Choc. 10 gal. Orange Juice 5 gal

10” fork
French Toast
Scrambled Eggs w/Ham
Cantaloupe
Hot Choc. 10 gal. Orange Juice 5 gal

10” fork
Cinnamon Rolls
Oatmeal & Toppings
Peaches 6, fruit sauce, brn sugar, cinnamon, milk, honey, maple syrup
Hot Choc. 10 gal. Orange Juice 5 gal
5” bowl spoon
Pancakes
Butter, syrup, fruit sauce
Sausage
Scrambled Eggs
Oranges
Hot Choc. 10 gal. Orange Juice 5 gal
10” fork spoon

Lunch

Bringing Sack Lunches



80 servings
200 Servings
Baked Potato Bar
Chili, butter, sour cream, cheese, green onions, ham 
100 cup Salad
10” fork
Hamburgers/hotdogs buns,Ketchup, mustard, mayo, cheese, pickles
Chips  -  Potato Salad
Grapes

10” fork
Taco Salad
Chips, Meat, cheese, lettuce, salsa, ranch, sour cream
Watermelon

10” fork
Bus loads at 11:30
150 Sack Lunches
PBJ
Apple
Rice krispie treat
GoldFish
Water

Dinner

Hawaiian Haystacks
Rice & Gravy
Pineapple, oranges, noodles,celery,
Red peppers, coconut,grn onions, cheese
Cottage Cheese Salad
Lemonade 5 gal
Penne Pasta Spaghetti
Green Salad 5
Ranch      
Garlic Bread Sticks
Strawberries
Lemonade 15 gal

10” fork
Pulled Pork/BBQ Sauce
Baked Calico Beans
Broccoli Salad
Carrots / Ranch
Lemonade 15 gal


10” fork
250 servings
Chicken Pasta
Glazed Carrots
Salad Mix 6/Ranch
Roll
Fluff
Lemonade   20 gal
10” fork

Snack

Striped  cookie
Sherbet Parfaits
Cup spoon
Cream Cheese Brownies

5” fork
Softie Machine

Cones
Individually packaged
Giant Cookie

Prep for next day

Make Parfaits
Scrub potatoes
Make breakfast rolls

Bake for today….
Bread Sticks
Brownies
Wash & Stem Grapes
Cut up cantaloupe

cut watermelon
Make Cinnamon Rolls
Make Salsa
Make Jam & syrup for oatmeal

Bake for evening…..
Bread Sticks
Cookies for evening treat & sack lunches


2017 YW Camp Menu
                                 Tuesday              Wednesday      Thursday                  Friday            Saturday


Lacey Making Teddy Bear Cookies