Menu Mania

Menus, menus, & more menus have been bouncing around in my head.  Thankfully, the camp menu was mostly done.  All, cough...cough, that needed done was to go over it, twink the format so that it will fit in the plastic binder correctly and add all the recipes.  (The menu for home this week still has huge holes in it.  Tonight we ended up having cheese, crackers, & salad.)

I think, the camp menu is now done & ready to print.  The binder will have the day's menu followed by the recipes that go with that day, hopefully in the same order as the meal they go with.   Page 1 will be an over view menu in calendar format... which, I just realized as I was typing this, is not even started - oops.

What do you think?

2013 English Camp Menu

SATURDAY 7/13:

                 

Lunch (35 people)

·         Sandwich Bar

o   Egg Salad

o   Tuna Salad

o   Ham

·         Fresh Veggie tray

·         Pasta Salad

·         Chips

·         Fruit Salad

Afternoon Snack – freezer pops

Dinner  BBQ (37 people)

·         Hot Dogs on sticks (2.5 / person)     

·         Meat Ball Onions (1 each)

·         Veggie Kabobs

·         Carrot salad

·         Potato salad

·         S’mores

Tea Time – Pretzels & Pumpkin Bread 

SUNDAY 7/29

Breakfast (30 people)

·         Eggs   

·         Sausage

·         Toast

·         Banana (cut in ¼ )

·         Milk / Juice / coffee

Lunch ( 30 people)  @ the beach!

·         Ham & Cheese Roll ups

·         Edamame

·         Baked Cheese And Broccoli Patties  

·         Sugar Cookies

            

Afternoon Snack – snow cones

   

Dinner (30 people)

·         Make your own Pizza

·         Cabbage Salad

·         Tomato & Cucumber salad

·         Dessert Pizza

Snack Time  (popcorn / rice crispy treats)

MONDAY 7/30

    Breakfast (30 people)

·         Pancakes

·         Fruit salad (2 cans each peaches/mikan/pineapple + bananas)

·         Milk / Juice / coffee

Lunch (29 people)

·         Spaghetti

·         Garlic bread

·         Lettuce Salad

·         Mini Peach Cobbler

·         Left Overs

Recipes for Saturday

Pasta Salad

-       500g bags pasta boiled

-       500g bag mixed veggies added to boiled pasta before draining

-       Mayo with a touch of mustard

-       Salt / pepper  to taste

  

Pumpkin Muffins (bread)

·         3 eggs, well beaten

·         ¾ cup oil

·         1 ½ cups sugar

·         1 can pumpkin                               *Beat together

·         2 ½ cups flour

·         2 tsp baking powder

·         1 ½ tsp baking soda

·         1 tsp salt

·          1 tsp cinnamon

·         ½ tsp ground cloves

·         ½ tsp nutmeg                                 *sift together & blend in

·         ½ cup chopped nuts (optional)      *Fold in

Pour into 24 muffin tins bake @ 350 (170) for 20 minutes.  **Can be put into 2 bread pans bake for 45-55min.

  

          Carrot salad

                        6 carrots

1 cup peanuts

1 cup raisins or cranberries

1 cup mayo (start there, but it is more to taste)

3 Tps sugar (start there, but it is more to taste)
3tsp vinegar (start there, but it is more to taste)

Grate the carrots. 

Add peanuts and raisins, mix well.

Mix mayo, sugar, and vinegar together then add to carrot mix

Dinner Rolls  (2x for ham & cheese roll-ups / 2x for hotdogs)

      1 cup warm water

      2 TBS yeast

      1 TBS sugar                              Stir together until dissolved

      1 ½ cups hot water

      ½ cup margarine

      ½ cup sugar                              Stir together until melted

      2 ½ tsp salt                               Cool to lukewarm, add to yeast mixture.

      Approx. 10 cups flour               Gradually add ½ of flour, beating well.  Then work in just enough more flour to make a soft, but not sticky dough.

Grease top and place in greased bowl.  Cover and let rise until doubled.  Punch down and let rest 10 min.

Hotdogs:

Meat Ball onions

Wrap in foil and cook in the campfire.

Veggie Kabobs

-       Onion

-       Green pepper

-       Mini tomatoes

-       zucchini

Recipes for SUNDAY:

Eggs

Baked Cheese & Broccoli Patties

Ingredients (makes 8 patties)

2	teaspoons vegetable oil (best to sub Olive or coconut oil instead)
2	cloves garlic - minced
½	onion - chopped
1	(12 ounce) bag frozen broccoli - defrosted
¾	cup panko breadcrumbs
½	cup sharp cheddar cheese
⅓	cup parmesan cheese
2	eggs - beaten
	salt/pepper

Directions

preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil.
Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste. Sauté until onions are garlic are tender, set aside to cool.
Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli into a large bowl, add the onion and garlic and mix gently.
To the same bowl, add the panko, the cheeses, eggs, and salt/pepper to taste.
Mix together and form into patties, place on the prepared baking sheet.
Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.

Soft Sugar Cookies

Ingredients:

2/3 cup shortening 2/3 cup butter 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract

3 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/3 cup granulated sugar for decoration

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
3.	Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Rice Crispy Treats  (2x)

1/4 cup butter
10 oz marshmallows
6 cups rice crispy cereal (or cocoa crisp cereal) *1 box
1/2 cup peanut butter (optional)

Grease a 9×13-inch baking dish. Melt butter in a pan over medium heat (with peanut butter if using). When melted, add marshmallows and stir until melted. Remove from heat. Add cereal and mix well. If using sprinkles, add sprinkles and mix well (add more, and some more). Pour contents into baking dish and spread evenly. When cooled, cut into squares and serve.

Pizza dough

-       900g flour

-       1TBS (1pk) yeast

-       1TBS sugar

-       ½ cup oil

-       2 cups warm water

Tomato & Cucumber Salad (6 servings)

4 med tomatoes

2 med cucumbers

1 large onion

1/4 cup oil

2 tbs vinegar

2 tbs sugar

Salt / pepper

Chop tomatoes, slice cucumbers & onions.  Mix dressing ingredients and pour over prepared vegetables,  Refrigerate 2 hours before serving.

Recipes for MONDAY:

Pancakes (1x)  *this recipe is 5x's the original

10 cups flour

3TBS + 1 tsp baking soda

3TBS + 1 tsp baking powder

1TBS + 2 tsp salt

½ cup sugar

~ Mix thoroughly.  Then add –

10 eggs, beaten

5 cups milk

3 ¾ cups yogurt

1 2/3 cups oil

 ~ Mix until moistened and fry

     

Spaghetti Sauce

-       450g. ground meat

-       3 cans tomato paste

-       3 cups water (about)

-       1 huge cans chopped tomatoes

-       2 onions finely chopped

-       2 cans mushrooms (if the slices are really big cut them smaller)

-       6 beef bouillon cubes

-       Italian seasoning

-       Garlic powder

-       Black pepper

Mini Peach Cobbler <12 muffins>

• 1 cup sugar
• 1 cup flour
• 2 tsp baking powder
• a dash of salt
• 3/4 cup milk
• brown sugar
• cinnamon
• 1 can diced peaches

Combine the first 5 ingredients.   

Put 2 tbsp of batter into each lined regular size muffin tin.

Then put 1 tbsp diced peaches on top of the batter.

Sprinkle with brown sugar and then cinnamon.

Bake @350 for 12 minutes.  Let cool