Well camp is over for another year......We made some menu changes this year...so I thought I ought to write them down.
For our Tuesday evening fancy dinner........the YW Leaders were served by the adult leaders.....we made Lemonade Chicken, Grilled Green Beans, Rice, homemade rolls and Polynesian Parfaits.
Lemonade Chicken
Mix together:
32 Oz. Frozen Lemonade
32 Oz. Water
2 1/2 c. Ketchup
2 c. Brown Sugar
1 c. Vinegar
Pour over:
40 to 45 Chicken Breasts in roaster oven. Cook at 350 for about 3 hours.
Thicken sauce with:
1 1/2 c. Cornstarch mixed with 2 c. Water
Serve with rice.
Polynesian Parfaits (AKA: Pineapple Sherbet Fruit Cup, Atkinson Cookbook, p.211)
Made 100 - 5 oz. cups (1/2 c. serving)
5 - 1/2 gallon cartons Pineapple Sherbet, softened
5 lbs. frozen or fresh, sliced strawberries
12 to 14 bananas
Strawberries for garnish
This will all fit in Linda's commercial mixer. Beat sherbet until smooth and then add fruit. Beat well. Spoon into serving cups. Top with a slice of strawberry. Freeze until serving time.
A new snack that we did.......Dessert Tortillas
Spread tortilla with 1 T. Peanut Butter.
Sprinkle with chocolate chips and mini marshmallows.
Fold in ends and roll up tortilla. Wrap in foil. Heat at 350 for about 5 minutes or until heated through.
Penne Pasta
1 lb. Italian Sausage, browned
Saute 1 red and 1 green pepper & 1 onion, julienned. Cook until soft, but crunchy; then add:
3 - 15 oz. cans diced or crushed tomatoes (with or without Italian Seasoning)
1 pkg. Spaghetti Seasoning
8 oz. Tomato Sauce
Cook until bubbly and stir in:
1 lb. cooked penne pasta
We did this recipe times 20.....we served 200 people....but we still had enough left for 200 people. Thank goodness they really liked it!! We heated it up and served it for an extra lunch side dish and even for a bedtime snack for some hungry hikers. NEXT TIME: Use12 to 15 lbs. of pasta for 200 people.
We served this with a delicious homemade breadstick sprinkled with Salad Supreme. They were yummy too!
We usually do weiner roll ups but this year they got a Hot Dog and chips for lunch one day.....but we did make these amazing Baked Beans and Broccoli Salad to go with it.
Baked Beans
3 lbs. brown sugar
2 1/2 lbs. diced, bacon (you don't have to precook it but we cooked it up at breakfast and saved some for this dish)
2 T. dry mustard
3 lbs. molasses
2 to 3 c. dried, onions
6 gal. pork and beans
Stir all together. Pour into 2 18 x 24 foil roasting pans. Bake uncovered for 1 to 2 hours.
Broccoli Salad
10 c. broccoli
6 slices cooked, diced bacon
2/3 c. chopped, red onion
Sauce
1 c. mayo or miracle whip (we used some of both)
1/2 c. sugar
2 T. vinegar
Pour over veggies and chill 1 hour. At serving time, add:
2 c. grated cheese
1/4 c. sunflower seeds
1/2 c. raisins or craisins (we used craisins)
This year instead of the ever famous Chicken Enchiladas we had a Cafe Rio dinner. It was a big hit!! We were told it is the new favorite!!!
Sweet Pork
4 lbs. pork roast
1 c. brown sugar
1 c. mild salsa
1 c. 7-up
Cook in crock pot on high 4 hours or low for 6-8 hours. Shred the pork and serve on a tortilla with cilantro rice and black beans topped with Cilantro Line Dressing.
Cilantro Rice
2 c. cooked rice
3 3/4 c. water
4 t. chicken boullion
4 t. garlic
1/2 bunch cilantro
1 can green chilies (we forgot to add these)
3/4 t. salt
1 T. butter
1/2 onion, grated
Combine all ingredients and cook as directed on rice package. Fluff and serve.
Black Beans
2 cans black beans
8 oz. tomato sauce
2 cloves garlic
1 t. cumin
2 T. olive oil
1 t. salt
Stir together and heat through.
Cilantro Line Dressing
2 T. lime juice
2 T. vinegar
1 c. olive oil
1 small bunch cilantro, coursely chopped
1 clove garlic
2 sweet onions
Salt & Pepper
Mix in blender until cilantro is finely chopped. Chill and serve.
We didn't make this, but a lady there gave us this recipe........she said it would be good with this menu too.
Cafe Rio Ranch Dressing
2 c. mayo
1 pkg. ranch mix
1/2 c. buttermilk
1/4 t. cayenne
1 c. cilantro, chopped
2 cloves garlic
3 tomatillos (boiled and quartered)
Blend in blender until smooth. Chill and serve.
We served Herbed Pork Roast, mashed potatoes and gravy, Fluff Salad, Fresh Fruit Bowl, Carrots and Dip for our Friday evening dinner with all the bishoprics and YW leaders. We used 10 Whole Pork Loins. We served over 300 people.
Herbed Pork Roast
Combine:
1/4 c. brown sugar
1 T. dried Thyme
1 t. each - garlic salt, pepper, rubbed sage, dried crushed rosemary
Rub over : 3 - 4 lb. pork loin roast
1/4. c. flour (used to make gravy)
Bake at 325 to 160 degrees (2 to 3 hours) in roaster ovens. Use drippings and flour for gravy.
The last day we made tortilla sandwiches for lunch....some with ham and some with turkey.
Ham Sandwich Spread/Wraps
1/2 gal. mayo
2 c. milk
1 T. celery seed
2 to 3 T. mustard
1 T. salt
Stir and spread on tortilla. Top with deli ham, lettuce and grated cheese. Roll up and wrap in foil.
Turkey Wraps
Spread tortilla with Ranch Dressing. Top with deli turkey, lettuce and grated cheese. Roll up and wrap in foil.
Other lunch menus.....Tacos, Chicken Salad Sandwiches
We planned to use pita pockets for the Chicken Salad Sandwiches....however they turned out to be Pita Flat Bread.....we cut them in half and placed 1/2 c. scoop of the chicken salad filling on a lettuce leaf on each 1/2 circle of pita flat bread and wrapped them in foil. It was much easier than filling pita pockets would have been....it worked out great.....they were really good.
Breakfast menus.......scrambled eggs, bacon, french toast
Scrambled eggs, sausage, pancakes
Scrambled eggs, toasted english muffin, peaches
Snacks.......Dessert Tortillas, Brownie Pizza, Cinnamon Rolls, Rice Krispy Rolls
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