Gardening Gems - Mexican Fiesta

Tonight I hosted the Gardening Gems Garden Club.  We had a full house with 36 in attendance and a lot of fun!!  September is always Tomato month.  So I came up a few tomato recipes and we had a dill pickle canning demo too.  

Gardening Gems - Mexican Fiesta

Dill Pickles 

cucumbers 

garlic

dill, fresh , frozen or dried

Ball pickle crisp (¼ t. per quart jar)

3 c. water

3 c. apple cider vinegar

 ¼ c. pickling salt

Wash cucumbers and slice or place in jars whole. Add a clove of garlic,

1 head of dill (fresh or frozen is best), and pickle crisp to each jar. 

Place in sauce pan; water, vinegar, & salt. Bring to boil and pour over the

cucumbers, leaving ½ inch headspace. Place lids on jars. 

Place jars in canner on a rack and cover with 1" of water. Bring to boil and process

in boiling water bath for 10 minutes for pints & 15 minutes for quarts.

Do not open jars for 6 to 8 weeks to allow the cucumbers to turn to

pickles. 

* For Dilly Beans use green beans instead of cucumbers. This

makes enough brine for 3 quarts.

MEXICAN LASAGNA

1 bag Doritos, (I prefer nacho cheese flavored)

2 lbs. hamburger 

2 c. salsa

1 pkg. taco seasoning

1 tsp. chili powder

1 to 2 chopped, green or red peppers

1 sm. chopped, onion

1 to 2 diced, tomatoes

2 to 3 c. grated cheese

Brown hamburger and add salsa, taco seasoning and chili powder and set aside. In

9x13 sprayed pan layer in the following order: Doritos, meat mixture, green

peppers, onion, tomatoes, and top with grated cheese. Bake at 350°

for 30 minutes.

Our favorite Summer main dish when you have all the

fresh vegetables in the garden. Use fresh or canned salsa. 

Taco Pizza

1 Batch of Tomato Bread Dough  (see recipe below)

2 - 16 oz. refried beans

2 T. taco seasoning

2 t. granulated garlic

2 t. granulated onion

1 1/2  lb. hamburger

2 c. salsa

3 T. taco seasoning

1/4 c. water

1 t. granulated garlic

1 t. chili powder

1/2 t. salt 

1/4 t. pepper

2 c. chopped peppers

1 c. chopped onion

2 c. chopped tomatoes

3 c. grated cheese (half cheddar, half mozarella)

1/2 c. chopped cilantro

Divide dough in half and rolled out on 2 baking stones.  Bake at 375 for 10 to 15 minutes, do not fully bake.  It will go back in the oven after all the toppings are added.

Mix together the refried beans, 2 T. taco Seasoning and 1 t. garlic and onion.  Spread half over each  partially baked crust.

Brown the hamburger and add the salsa, 3 T. taco seasoning, water, garlic, chili powder, salt and pepper. Spread half over the refried beans on both pizzas.  Top each one  with peppers, onion and tomatoes.  Sprinkle with grated cheeses.  Top with chopped cilantro.  Bake at 375 for 10 to 15 minutes more, until cheese is melted.  

Serve while hot.  

TOMATO BREAD

1/2 c. warm milk - microwave 30 seconds

1-2 ripe tomatoes, pureed (1/2 c.)  I use 3- 4th of July Tomatoes.....they are small and juicy

2 T. fresh basil, minced

1 T. fresh chives, minced

2 cloves garlic, minced

1 t. fresh oregano, minced

1 egg

2 T. oil

1/2 t. salt

1 T. sugar

3 rounded c. bread flour

1 scant T. yeast

GARLIC CHIVE SPREAD

1/2 c. butter, softened

1 T. fresh chives, minced

1 garlic clove, minced

Puree the tomatoes and herbs together in the food processor  (saves chopping the herbs).  

Place bread ingredients in bread machine pan in order listed.   Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed.  Bake in bread machine or remove dough, form as desired.  Bake in oven at 375 for 20 minutes.  

In bowl, combine spread ingredients. Serve with bread.

Peach Apple Salsa - from the USDA Complete guide to home canning

This is probably my favorite canned salsa!! 

https://nchfp.uga.edu/how/can_salsa/peach_apple_salsa.html

Peach Apple Salsa

6 cups (2¼ pounds) chopped Roma tomatoes (about 3 pounds tomatoes as purchased)

2½ cups diced yellow onions (about 1 pound or 2 large as purchased)

2 cups chopped green bell peppers (about 1½ large peppers as purchased)

10 cups (3½ pounds) chopped hard, unripe peaches (about 9 medium peaches or 4½ pounds as purchased peaches)

2 cups chopped Granny Smith apples (about 2 large apples as purchased)

4 tablespoons mixed pickling spice

1 tablespoon canning salt

2 teaspoons crushed red pepper flakes

3¾ cups (1¼ pound) packed light brown sugar

2¼ cups cider vinegar (5%)

Yield: About 7 pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure:

   1.   Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

   2. Place pickling spice on a clean, double-layered, 6-inch-square piece of 100% cheesecloth. Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag or I use a tea infuser).

   3. Wash and peel tomatoes (place washed tomatoes in boiling water for 1 minute, immediately place in cold water, and slip off skins). Chop into ½-inch pieces. Peel, wash and dice onions into ¼-inch pieces. Wash, core, and seed bell peppers; chop into ¼-inch pieces. Combine chopped tomatoes, onions and peppers in an 8- or 10- quart Dutch oven or saucepot.

   4. Wash, peel and pit peaches; cut into halves and soak for 10 minutes in an ascorbic acid solution (1500 mg in half gallon water). Wash, peel and core apples; cut into halves and soak for 10 minutes in ascorbic acid solution. Quickly chop peaches and apples into ½-inch cubes to prevent browning. Add chopped peaches and apples to the saucepot with the vegetables.

   5. Add the pickling spice bag to the saucepot; stir in the salt, red pepper flakes, brown sugar and vinegar. Bring to boiling, stirring gently to mix ingredients. Reduce heat and simmer 30 minutes, stirring occasionally. Remove spice bag from pan and discard.

   6. With a slotted spoon, fill salsa solids into hot, clean pint jars, leaving 1¼-inch headspace (about ¾ pound solids in each jar). Cover with cooking liquid, leaving ½-inch headspace.

   7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

   8. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.

Serving Suggestion: Serve as a side with or spooned on top of grilled pork chops or any grilled meat.

OF course it is great on tortilla chips too!!  At serving time I add 1/2 c. chopped cilantro to a pint jar and stir it in.  

 Recommended process time for Peach-Apple Salsa in a boiling-water canner.

  Process Time for hot packed PINTS at Altitudes of

0 - 1,000 ft = 15 minutes

1,001 to 6,000 ft = 20 minutes

Above 6,000 = 25 minutes

Nutrition Information (Estimated values using Nutritionist Pro™ software)

Per 2 Tbsp: Calories 30, Total Fat 0 g, Sodium 66 mg, Fiber 0 g, Protein 0 g. 

Daily Values: Vitamin A 3%, Vitamin C 8%, Calcium 1%, Iron 1%.

Percent Daily Values based on Dietary Reference Intakes.

Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. August 2003.

Pina Colada Zucchini Bread

4 c. flour

3 c. sugar

2 t. baking powder

1-1/2 t. salt

1 t. baking soda

4 eggs

1 1/2 c. canola oil

1 t. each coconut, butter and vanilla extracts

3 c. shredded zucchini

1 c. coconut

20 oz. pineapple, drained & pureed (save juice for frosting)

1/2 c. slivered almonds

Frosting:

2 c. powdered sugar

¼ c. pineapple juice

Spray the bottoms of 3, 8x4-in. loaf pans and line with waxed paper and spray the paper; set aside.

Place in mixer bowl and mix: flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Mix into dry ingredients just until moistened. Fold in the zucchini, coconut, pineapple and almonds.

Pour into prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Stir together the frosting ingredients. Drizzle or spread over the top of the loaves.

**1 batch makes 5 medium loaves (bake 45 to 50 minutes)  and 1 small loaf (bake 35 to 40 minutes.

Fresh Pico Salsa

 Fresh Pico Salsa             Makes 1 qt. 

2 to 3 tomatoes, 1 1/2 pounds diced

1 small red onion, diced

1 jalapeno pepper, seeded and finely chopped

Juice of 1 lime

1/2 c. chopped cilantro

1/2 t. salt

1/4 t. pepper

1 t. granulated garlic

1/8 t. dried oregano

1/8 t. cumin

Mix all together.  Chill and serve with chips.  

Peach Apple Salsa

This is probably my favorite canned salsa!! 
https://nchfp.uga.edu/how/can_salsa/peach_apple_salsa.html

Peach Apple Salsa
6 cups (2¼ pounds) chopped Roma tomatoes (about 3 pounds tomatoes as purchased)
2½ cups diced yellow onions (about 1 pound or 2 large as purchased)
2 cups chopped green bell peppers (about 1½ large peppers as purchased)
10 cups (3½ pounds) chopped hard, unripe peaches (about 9 medium peaches or 4½ pounds as purchased peaches)
2 cups chopped Granny Smith apples (about 2 large apples as purchased)
4 tablespoons mixed pickling spice
1 tablespoon canning salt
2 teaspoons crushed red pepper flakes
3¾ cups (1¼ pound) packed light brown sugar
2¼ cups cider vinegar (5%)
Yield: About 7 pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure:

  1.  Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

  2. Place pickling spice on a clean, double-layered, 6-inch-square piece of 100% cheesecloth. Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag or I use a tea infuser).

  3. Wash and peel tomatoes (place washed tomatoes in boiling water for 1 minute, immediately place in cold water, and slip off skins). Chop into ½-inch pieces. Peel, wash and dice onions into ¼-inch pieces. Wash, core, and seed bell peppers; chop into ¼-inch pieces. Combine chopped tomatoes, onions and peppers in an 8- or 10- quart Dutch oven or saucepot.

  4. Wash, peel and pit peaches; cut into halves and soak for 10 minutes in an ascorbic acid solution (1500 mg in half gallon water). Wash, peel and core apples; cut into halves and soak for 10 minutes in ascorbic acid solution. Quickly chop peaches and apples into ½-inch cubes to prevent browning. Add chopped peaches and apples to the saucepot with the vegetables.

  5. Add the pickling spice bag to the saucepot; stir in the salt, red pepper flakes, brown sugar and vinegar. Bring to boiling, stirring gently to mix ingredients. Reduce heat and simmer 30 minutes, stirring occasionally. Remove spice bag from pan and discard.

  6. With a slotted spoon, fill salsa solids into hot, clean pint jars, leaving 1¼-inch headspace (about ¾ pound solids in each jar). Cover with cooking liquid, leaving ½-inch headspace.

  7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

  8. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.
Serving Suggestion: Serve as a side with or spooned on top of grilled pork chops or any grilled meat.
OF course it is great on tortilla chips too!!

 Recommended process time for Peach-Apple Salsa in a boiling-water canner.
  Process Time for hot packed PINTS at Altitudes of
0 - 1,000 ft = 15 minutes
1,001 to 6,000 ft = 20 minutes
Above 6,000 = 25 minutes

Nutrition Information (Estimated values using Nutritionist Pro™ software)
Per 2 Tbsp: Calories 30, Total Fat 0 g, Sodium 66 mg, Fiber 0 g, Protein 0 g. 
Daily Values: Vitamin A 3%, Vitamin C 8%, Calcium 1%, Iron 1%.
Percent Daily Values based on Dietary Reference Intakes.

Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. August 2003.

Restaurant Style Salsa

Restaurant Style Salsa
28 oz. Whole Tomatoes (drained)
20 oz. Rotel (diced Tomatoes And Green Chilies) Original or Mild
1/2  c. onion
1/2 to 3/4 c. Cilantro, finely chopped (more or less to taste)
1 1/2 T. fresh lime juice
1 t. minced garlic
1/2 t. salt
1/4 t. sugar (optional)
If you like your salsa a little spicy throw in:
1/2 to 1 Jalapeño, chopped fine
Dash of ground cumin

Combine all of the ingredients in a blender or food processor. Pulse a few times until you get a nice consistency. Taste, and add more spice as needed. Refrigerate salsa for at least an hour before serving to help marinate the flavors.

Dehydrating Basics......

General Dehydrating Guidelines

There are no absolutes and quite a few variables in food dehydration.  

Certain varieties of produce, the humidity in the air, and even methods of food handling make a difference in the drying time and quality of dried product.

• Experiment with different thicknesses of produce, pretreatment versus no pretreatment, and different rehydration methods. You will determine what works best for your particular needs and preferences.

• To save nutrients and produce a quality product, start with a quality product.  Selecting produce at the peak of ripeness and flavor.  Wash carefully and remove any damaged produce.  Dry at low temperatures with good air flow. Once placed in the dehydrator, foods need to dry continuously for the recommended time. Do not turn off the dehydrator and leave partially dried foods sitting on the trays for extended amounts of time, as they may spoil or develop “off” flavors.

• Spread all foods evenly to dry in single layers. If slices overlap, the areas that are overlapping will take twice as long to dry.

 • Do not add fresh produce to a partially dried batch. It will slow the rate of drying for both products. It is possible however, to combine partially dried foods onto fewer trays.

• If you have more than one dehydrator, it’s easy to combine a load from both dehydrators after a few hours and start a new batch in your second dehydrator using the remaining trays.

Pre-Treatment

Pre-treatments can vary from soaking in fruit juice, ascorbic acid mixtures, syrup blanching, steaming, to sulfating. The results of each of these methods also vary. Experiment and decide for yourself which one you like best.

Use one of the following methods of pre-treatment:

Fruit juices containing ascorbic acid may be used as a natural pre-treatment to reduce browning.  Although there will still be some loss of color, pineapple, orange, lemon, or lime juice can be used.  Soda pop does a good job along with Ascorbic acid or Vitamin C tables dissolved in water or citric acid mixtures.   Follow the directions on the package for amounts or experiment.  Slice fruit directly into chosen mixture.  Soak 5 to 10 minutes and place on trays.  Fruits can also be dipped in honey or a honey/fruit juice mixture.  Salt water is also very effective. 

Garnishes

After fruits have been prepared for drying, garnish with spices, gelatin powders or coconut to give fruits a snappy flavor. Granola, chopped nuts, poppy seeds, sesame seeds, or sunflower seeds can also be sprinkled on fruits. These adhere best to fresh fruits if the fruits have first been dipped in a fruit juice or honey. Use your imagination for other dips or sprinkles.

***Conditioning *** Moisture will tend to equalize throughout a container of dried fruit when left at room temperature for several days. If some pieces are drier than others, the conditioning process will allow the moisture to equalize. If any condensation appears on the lid of the container, fruits are insufficiently dried. Return to the dryer and check periodically for dryness.

Blanching

Softens the cell structure and allows moisture to escape.  Most vegetables must be blanched.  This can be done with water, steam or microwave.  Blanch for about ½ to 1/3 of the cooking time.

Drying

Place on rack making sure the air can move freely around each piece.  Rotate trays as needed to allow all to dry.  Most fruits have about 20% moisture left when dried.  If there is excessive moisture in the storage container then it needs to be dried more. 

Labeling

All dehydrated foods should be labeled with the name of the product, date dried.  You may also want to list the quantity or weight.  Clear labeling allows you to rotate foods to minimize waste and nutrient loss.

Storage

The storage area should be cool, dry, and as dark as possible. The darker and cooler the storage area, the longer the dehydrated foods will last with good quality and nutritional value. For every 18°F (10°C) drop in storage temperature, the shelf life of dehydrated foods increases three to four times. The ideal storage temperature for dehydrated food is 60°F (15°C) to below freezing. The ideal storage place is your freezer or refrigerator, particularly for storing low-acid foods such as meats, fish, and vegetables.

All fruits dried with skins intact should be packaged and frozen for a minimum of 48 hours to prevent any possibility of insect infestation. Onions and tomatoes are especially prone to absorbing moisture from the air and should be packaged immediately after removing from the dehydrator.

Drying Herbs

A quick and easy way to preserve herbs for use all year long.  Gather herbs in the morning, rinse and shake to remove excess moisture.  Most dry in 1 to 4 hours in a dehydrator.  My favorite way to dry herbs is in the microwave.  Place herbs on paper towels and microwave on high 30 seconds at a time until dry and brittle.  They can also be air dried or in an oven.  Dried herbs are 3 to 4 times stronger than fresh herbs. 

Recipes using dried herbs:

Salsa Mix

1/2 c. of crushed, dried red pepper flakes

 1 T. dried parsley flakes

 3 T. dried cilantro flakes

 1/2 c. of dried onion flakes

 2 T. dried, minced garlic

 2 T. of canning salt (table salt, will turn it cloudy)

 1 T. of black pepper

 Measure all ingredients in a pint jar & shake well.

To use:   one 28 ounce can of tomatoes (if you buy canned tomatoes), or enough diced fresh tomatoes to fill up as many canning jars as you want. Use 1-2 tablespoons of the mix for a pint and 2-3 tablespoons for a quart.  I used 6 c. chopped  fresh tomatoes and ¼ c. mix. 

Cream of Chicken Soup Mix

1 c. non-fat dried milk

¾ c. cornstarch

¼ c. chicken bouillon (not cubes)

4 T. freeze dried minced onion

1 t. dried basil

½ t. dried thyme

1 t. pepper

Measure all ingredients into a pint jar and shake well.

To use: mix 1¼ cup water with ⅓ cup of dry mix and cook over medium heat until it reaches the consistency of canned cream soup.

Makes approx. 4 cans of cream of chicken soup.

Dehydrating Resources =      

 http://nchfp.uga.edu/publications/uga/uga_dry_fruit.pdf

http://www.nesco.com/files/pdf/fd39_manual.pdf

Salsa Mix

This year I dried 2 gallons of minced onions....so I was looking for things to make to help use them.  I found this recipe and we have loved it!!!  Makes a great salsa a bit on the hot side.


Salsa Mix
1/2 c. of crushed, dried red pepper flakes
1 T. dried parsley flakes
3 T. dried cilantro flakes
1/2 c. of dried onion flakes
2 T. dried, minced garlic
2 T. of canning salt (table salt, will turn it cloudy)
1 T. of black pepper
Measure all ingredients in a pint jar & shake well.

To use: one 28 ounce can of tomatoes (if you buy canned tomatoes), or enough diced fresh tomatoes to fill up as many canning jars as you want. Use 1-2 tablespoons of the mix for a pint and 2-3 tablespoons for a quart.  **  I used 6 c. chopped fresh tomatoes and ¼ c. mix.

Crisp Cucumber Salsa

I think this just might be a summertime favorite....as long as my cucumbers did not freeze last night like the weather man predicted!!  

Crisp Cucumber Salsa......... 1/4 cup is only 16 calories!
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
... 1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately. 

Fresh Apple Salsa

Saving this one here for next year's salsa contest.....for something a little different
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=88335&origin=detail&servings=6&metric=false

Fresh Apple Salsa
2 apples, diced
4 T. lime juice
1 jalapeno pepper, seeded and diced
1 anaheim pepper, sedded and diced
1/2 onion, finely chopped
2 T. cilantro, chopped
1/2 c. chopped walnuts, lightly toasted
2 T. fresh ginger, peeled & diced
1/4 t. salt
Stir together apples and lime juice.  Add remaining ingredients and stir well.
I think this should be served with fried tortillas sprinkled with cinnamon sugar.

Fresh Apple Salsa

thinking....since I have a ton of peppers maybe I should try this???
http://allrecipes.com/recipe/fresh-apple-salsa/

Fresh Apple Salsa
2 tart apples, cored and cubed
4 tablespoons lime juice
1 fresh jalapeno pepper, seeded and sliced
1 fresh Anaheim chile, seeded and sliced
1/2 medium onion, finely chopped
2 tablespoons coarsely chopped fresh cilantro
1/2 cup chopped walnuts, lightly toasted
2 tablespoons fresh ginger, peeled and thinly sliced
1/4 teaspoon salt 
In a large bowl, stir together apples and lime juice. Stir in jalapeno and Anaheim chile slices. Stir in onion, cilantro, walnuts, ginger, and salt. Mix thoroughly.

Canning......Salsa

I shared this information with a friend and decided I should post it here too.

Here is the handout I had shared with her.....that led to more information and this post.

Diane wrote back....
It looks yummy - is it ok to can it? (water bath?)
It is funny - most recipes I find make like only 8 pints at a time - 
Most of us are used to doing a lot more than that - :)
ya know...if you're going to make the mess - you might as well do a lot!
thanks for sharing the recipe. If you come across one that uses tomatoes too - I would love it.
have a great day.

Hi Diane,

The recipe I gave you could be frozen but not canned as it is not a tested recipe for canning.  I did a little research for you......here is a tested and approved list of salsa recipes for you

http://www.ces.ncsu.edu/depts/fcs/pdfs/FCS516WAccessibleApril09.pdf 

There was a Peach Apple Salsa recipe listed for water bath canning...and it has tomatoes in it too.  Lots of good recipes on this bulletin.  When looking up recipes online for canning.....make sure that they are from a site that contains .edu  or .org in the address.  Most .com sites are just common folks who might be sharing their favorite canning tips/recipes but they are NOT TESTED and APPROVED.  THESE ARE NOT SAFE!!!!  It is scary what kind of liability they are putting on their heads and they probably do not even know it.  

As for big batches....I understand.....making one mess.  Just be sure you are following a recipe and not changing the main ingredients.  It's ok to change the spices and such but the fruits and vegetables should be carefully measured or the recipe is not tested and approved anymore.  Hope this makes sense.  

Sorry if this is more information than you wanted.  It is my Mom's fault.  I now understand her passion much more as I recently completed the Master Food Preserver course too.  

Happy Canning,

Karla

Diane wrote back......
I love it! Definitely not too much info.! I remember your mom looking at the salsa recipe I was using several years ago - and she told me to up the vinegar or add lime juice. 
Thanks for the info. I was wondering how many of the recipes I have found are just somebodies creation....that is scary!
Thanks again.
Diane

Cranberry Salsa

Found this on facebook.....posted by a friend of Tawnya McKee....I might have to give it a try???

Cranberry Salsa
1 bag fresh cranberries
1 bunch green onions (I use alittle less)
1 bunch cilantro (not a big fan so I use 1/2)
juice of one lime
1 Tbsp olive oil
2 jalapenos seeded or 1 if not seeded
3/4 cups sugar
Throw everything into food processor and let sit overnight or at least 3 hours in the refrigerator. It's so good!!!

YW Zion's Camp Menu & More......

Young Women Camp 2009 (148 girls, 31 adults)

Tuesday
6:00 Dinner (30 people) Haystacks (curry chicken x 3)
Mandarin Oranges (1 gal.)
Pineapple Tidbits (1 gal.)
Olives (1 gal.)
Cheese (5 lbs.)
Chow Mien Noodles (1 gal.)
Rice – 6 cups

Snack Popcorn – Peanut Butter / Carmel

Wednesday
Breakfast (30 people) Biscuits x 8
Sausage Gravy (3 lbs.)
Sunny Delight (2 gallons)
Milk (2 gallons)

Snack Otter Pops (2 boxes – 400)

11:30 Lunch (70 people) Pigs in Blanket
Broccoli Salad x 5
Berry Fluff x 3

5:00 Dinner Hamburgers / Buns (200)
Sliced cheese – 125
Tomato
Grilled Onions – 10 lbs.
Ketchup – 1 gal.
Mustard
Pickles – 2 gals.
Macaroni Salad x 20
Orange Dream Fruit Salad x 20
Chips – 5 bags

7:45 Snack Cinnamon Rolls (10 batches)
(3 pkgs. Br. Sugar, 6 lbs. margarine)
(frosting – 3 pkgs. Pwd. Sugar, 3 ¾ lbs. Margarine)

Thursday

8:00 Breakfast French Toast x 25
Bacon (2 boxes)
Eggs (9 flats)
Syrup (1 gal. maple, ½ gal. boysenberry)
Butter
Orange Juice ( 5 gal.)
Hot Chocolate (10 gal.)

12:00 Lunch Tacos (40 lbs. hamburger, 2 bottles taco seasoning)
Lettuce (4 bags)
Sour Cream (10 lbs.)
Olives (1 ½ gals.)
Cheese (10 lbs.)
Onions - 2 ½ lbs.
Tomatoes
Salsa
Shells (240)
Jell-O (5 lrg. Pkgs.)

5:30 Dinner Turkey Enchiladas
Salsa (2 gals.)
Watermelon (6)
Cantaloupe (9)
Grapes (4 pkgs.)
Carrots (4 bags)
Broccoli (3 bags)
Dip (2 bottles)
Leftover Salad

8:00 Snack Brownie Pizza x 20
(5 lrg. Pans, cut 5x8)

Friday
8:00 Breakfast Pancakes (25 lbs.)
Sausage
Eggs (9 flats)
Syrup (1 gal. maple, ½ boysenberry)
Butter
Orange Juice (5 gals)
Hot Chocolate (10 gals.)

12:00 Lunch Sandwiches (200)
Ham (200 slices)
Turkey (200 slices)
Miracle Whip
Mustard
Pickles (1/2 gallon)
Lettuce – 4 heads
Chips – 5 bags
Grapes / Bananas - leftover salad, vegetables

5:30 Dinner Pork Roast (75 lbs.)
(230 people) Cheesy Potatoes (x11)
Pistachio Salad (x 16)
Frog Eye Salad (x 4)
Carrots (3 bags)
Broccoli (3 bags)
Dip (2 bottles)

8:00 Snack Rice Crispy Logs (x 12)

Saturday
8:00 Breakfast Egg McMuffins (150)
English Muffins (150)
Ham (3 lbs.)
Eggs (6 flats)
Cheese, sliced (150)
English Muffins / Toast (45)
Jam (2 bottles)
Peaches (5 gals.)
Hot Chocolate (10 gals.)
Orange Juice (5 gals.)

11:30 Sack Lunch Pop
Grandma’s Cookies
Fruit Snacks
Crackers with cheese
Lunch Sacks

All the salads have been posted already, see: "SALADS FOR A CROWD.....AKA: YW CAMP SALADS".
Here are the other recipes:

CURRY CHICKEN
1 c. chopped onion or onion powder to taste
1 1/2 t. curry powder
1 t. margarine
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 c. cooked cubed chicken
1/2 c. sour cream
milk - as need to thin to desired consistency
3 c. hot cooked rice (2 c. uncooked rice)

X 4
onion powder
6 t. curry powder
4 t. margarine
4 cans cream of chicken soup
4 cans cream of mushroom soup
6 c. cooked chicken
2 c. sour cream
milk - as needed
8 c. uncooked rice

PEANUT BUTTER POPCORN
3 qt. popcorn
1 c. sugar
1 c. karo
bring to vigorous boil and cook 30 seconds, stirring constantly. Remove from heat & add:
1 c. peanut butter
1 t. vanilla
Pour over popcorn and stir.

CARMEL POPCORN
1 cube butter
1 c. brown sugar
1 c. karo
Mix and boil in heavy pan. Cook to softball (228). Remove from heat, slowly add:
1 can sweetened condensed milk
Pour over popcorn and stir.
Linda & I were roommates at Rick's college. This recipe came from our roommate, Tracy Stosish. We called it Nanny's Carmel Corn because her Grandma made it for us often and shared her recipe with us. This is good stuff!!!!

COOL RISE ROLLS
X 3
6 c. flour
6 T. yeast
1 1/2 c. sugar
2 t. salt
1 1/2 c. oil
4 1/2 c. hottest tap water
6 eggs
1 1/2 c. dry powdered milk
9 - 12 c. flour
(If you need further instructions you can see pg. 30 of the Atkinson Family Cookbook)

for the cinnamon rolls, spread dough with butter/margarine, sprinkle with brown sugar and cinnamon. Roll up into rolls. We put 24 on one cookie sheet.

FROSTING
8 lbs. powdered sugar
2 1/2 lbs. margarine
3 T. Vanilla
1 T. Salt
2 1/2 c. milk
Mix & frost while slightly warm.

Linda makes this triple batch in a big metal bowl. She uses her hand mixer to get things started and then she finishes up by mixing and kneading it my hand. She makes 3 or 4 batches of this X3 recipe. Then we used some of the dough for Pigs in a Blanket and made the rest into Cinnamon Rolls. Are these girls spoiled or what???

FRENCH TOAST
2 eggs - beat well and then add:
1 c. milk
1/4 t. salt
1 t. vanilla
1 c. flour
1 1/2 t. baking powder
1 t. cinnamon
Mix well and then dip:
10-12 slices of bread
Cook on sprayed grill.

X25
50 eggs
1 1/2 gallon milk
salt
9 T. Vanilla
25 c. flour
3/4 c. baking powder
9 T. cinnamon
13 loaves of bread

This is more of a battered french toast. It is relly good and a little more filling for hungry girls...

SALSA
2 green anaheim peppers, chopped
1 bunch green onions, chopped
cilantro, chopped
Add and pulse, til chopped:
1 t. garlic powder
1 t. crushed red pepper
1 qt. tomatoes

X8
16 green anaheim peppers, chopped
3 bunches green onions, chopped
cilantro
8 t. garlic powder
8 t. crushed red pepper
2 gal. diced tomatoes
For this big batch we didn't have a food processor, so Linda purchased diced, tomatoes and we just stirred it all together. GOOD Stuff!!! Make sure you bring along a couple of bags of chips. The kitchen help will need them for taste testing!! (You wouldn't want to serve this without tasting it on a couple of bags of chips first) And then you will understand why Linda doesn't just go buy a couple of gallon of salsa. This is much much better!!! This is to serve with the tacos and chicken enchiladas.

CHICKEN ENCHILADAS
Mix together:
1/2 c. chopped onion or onion powder
4 oz. reduced fat cream cheese, softened
1 T. water
1 t. cumin
1/4 t. pepper
1/8 t. salt
4 c. chopped, cooked turkey or chicken
Spread on & roll up: (You may want to mix in a little of the sauce with the meat too)
12 - 8 inch flour tortillas
SAUCE
1 can reduced sodium cream of chicken soup
8 oz. light sour cream
1 c. skimmed milk
1/2 c. shredded cheddar cheese

X20
chopped onion or onion powder
10 lb. reduced fat cream cheese, softened
water
7 T. cumin
pepper
salt
70 lbs. chopped, cooked turkey or chicken
Spread on & roll up: (You may want to mix in a little of the sauce with the meat too)
240 - 8 inch flour tortillas
SAUCE
215 oz. reduced sodium cream of chicken soup
10 lbs. light sour cream
1 gallon skimmed milk
5 lbs. shredded cheddar cheese

BROWNIE PIZZA
Beat together:
1/2 c. margarine
2 T. oil
2 eggs
Add:
6 T. cocoa
1 c. sugar
3/4 c. flour
Mix well and spread onto a greased pizza pan. Bake at 350 for 14 minutes. Cool completely. Frost & decorate.

X4 = 1 pan (18x26x1)
2 c. margarine
1/2 c. oil
8 eggs
1 1/2 c. cocoa
4 c. sugar
3 c. flour

X20
10 c. margarine
2 1/2 c. oil
40 eggs
7 1/2 c. cocoa
20 c. sugar
15 c. flour

FROSTING
1 c. powdered sugar
1 1/2 t. vanilla
1/3 c. creamy peanut butter
2-3 T. milk
Beat well and spread on pizza. Top with goodies.....M&M's, chocolate chips, marshmallows, peanuts, etc.....

X20
20 c. powdered sugar
1/2 c. vanilla
7 c. peanut butter
2 1/2 to 4 c. milk
Be careful with the milk.....I got too much because Linda didn't have an amount, she just dumps.....and we ended up with lots of frosting.....but it was really good!!!

Another recipe that Linda made that they really love, is the Rice Krispy Logs. My version of this recipe can be found on page. 179 in the Atkinson Family Cookbook. Linda made 20 of these up ahead of time at home and froze them and wrapped them in foil. We just sliced them and served them. They each got 1 slice and you have to police the serving tables because they will want more than one.....

The CHEESY POTATOES that Linda refers to on her menu can be found in the Atkinson Cookbook on page 139. We would X5 the recipe to fill each roaster oven. I think we filled 3 roaster ovens.

It is a lot of work but rewarding as well. We were often brought notes and candy and even a bouquet of wild flowers Linda has changed the menu some thru the years so this menu has been tried and perfected. The real favorites have stuck and it was fun to see the girls anticipate their favorites. The real trick to success is don't get stressed. Linda is very easy going, she knows her stuff, and she is well prepared, the rest just happens and she really doesn't stress. She is great to work with. She does have a few rules that she absolutely doesn't bend on. In the cold mornings she likes to serve hot chocolate. They are never allowed to get any until the blessing is said and breakfast is ready. Otherwise it will be gone before breakfast. They only get one when it comes to the treats. She tells them if you take 2 that means your friend won't get one. She tells them if they know they won't eat it don't take it. It is funny how they think they should take it because it is there and then they throw it away. This is not like school lunch where it has to go on your tray. It is not fun to watch the food you worked hard to cook go in the trash. Especially when some went without. Portion control is sometimes a problem, once again, they have to be reminded that a friend or leader will not be eating if you take their share. We have what we have and when it is gone it is gone. They is not a store nearby. No one is going hungry but please be respectful of others. She was never harsh but firm. If someone stopped by the kitchen and said they were hungry we always managed to find something they wanted to eat. We saved our leftovers until the last day and then they were thrown away. Don't put all the food out at once. Keep some back because the leaders are usually the last ones to eat. We never allowed seconds until everyone had eaten. Sometimes we would put out a sign by the item that said PLEASE TAKE ONLY ONE. After awhile they seem to figure it out. For some reason the morning that we served the McMuffins we ran out and we shouldn't have. Since they were individually wrapped in foil they were sneaking and putting an extra in their pocket. I think they were surprised that they were so filling. Leaders did not get any and then too many to count ended up in the garbage. We should not have put them all out at once. Then we had to come up with something for the leaders to eat.

Another thing that we would do. In the evening we would crack all the eggs for breakfast into gallon pitchers so we would be ready in the morning. It really takes along time to crack 200 eggs. But I also learned that if you do get an egg shell in there you do not have to worry about it. It will settle to the bottom and stay there unless you shake it up or dump them out really fast. So don't try to fish it out, because you can't fish an egg shell out of a gallon of eggs even when you try.

Our day usually started at 6:00 am and we usually closed the kitchen at about 10:30 or ll:00. Since I am in the Young Women's I had girls up there and I did sneak away and went on a couple of their activities. But Kim & Linda pretty much stayed in the kitchen all day long. There wasn't much down time. If we sat down we were stitching baby blocks for the humanitarian project that the girls were working on. We each made one block, so there wasn't much down time.

The Priesthood brethern and our camp hosts were good to stop in and ask what they could do to help at meal time. In the morning especially you will need help with heavy stuff, like the hot chocolate and juice. (last year it was cold and they did not drink much juice) We also had 6 to 8 girls that were assigned to help put the food out and fill the water jugs before each meal. It was nice that we would have girls stop by and ask if we needed anything on occasion. When they were all supposed to be doing service we had a leader that came in and washed dishes for us for over 2 hours. She even returned a couple of other times to do it again. There are a lot of dishes to wash!!! Just like at home the kitchen is the heart of camp!!! Enjoy your time in the kitchen, it is time well spent!!! That is all I can think of right now!!

Corn Salsa

This is another great recipe from Ellen Johnson and our weekend at their cabin.

Corn Salsa
1 15 oz. can diced, tomatoes (or fresh chopped tomatoes)
1 can corn, drained
1 can black beans, drained and rinsed
1 small bunch chopped fresh cilantro
1 c. Italian Salad Dressing (she used Lite)
Stir together and serve with tortilla chips.