July 30, 2007

Camp Menu

It is that time of year again... CAMP FOOD!!!!!!!!!!

This is my Menu Plan Monday - Camping Edition complete with recipes and three square meals a day.

Tonight - leftovers from the weekend

Tuesday July 31, 2007

First Night in Camp Casserole

  • 2 cups milk
  • 2 cans condensed cream of mushroom soup
  • 8 ounces uncooked macaroni
  • 2 6 ½-ounce cans chunk chicken
  • 6 ounces grated cheddar cheese
  • 1 medium onion, finely chopped
  • ½ green pepper, diced
  • Handful of parsley

Whisk together milk and soup to make a smooth sauce. Arrange remaining ingredients evenly in a buttered 3-quart bake and serve casserole and cover with milk mixture. Cover and refrigerate for a t least 8 hours. Bake covered casserole at 350 degrees F for about 75 minutes, remove from oven, and let stand 10 minutes. Serves 6.

If you’ve brought split and buttered rolls, a bag of washed and cut up celery and carrot sticks and a bag of tootsie pops for dessert, your first night’s meal is complete.

Wednesday August 1, 2007

Breakfast

Cereal, toast, fruit

Lunch

Sandwiches and whale crackers for lunch

Dinner

One Step Casserole

  • 2 ½ cups cooked meat mixture
  • Salt, pepper
  • 1 15 ounce can tomato sauce
  • 1 28-32 ounce can tomatoes
  • 1 ½ cups water
  • 8 ounces uncooked wide noodles
  • 8 ounces grated cheddar or Monterey Jack cheese

Sprinkle uncooked noodles in a baking pan and top with meat mixture, seasoning, tomato sauce, tomatoes, and water. Cover with foil and bake for 45 minutes at 350 degrees F. Remove from oven, take off foil, add cheese, and bake a few minutes more until cheese melts. Let stand 10 minutes and serve with Italian bread and a leafy salad. Serves 4 to 5.

Thursday August 2, 2007

Breakfast

Biscuits, gravy, low salt bacon, eggs

Lunch

Sandwiches, chips or whales, drinks

Dinner

Chicken Skewers with peanut sauce

  • 1 ½ pound skinless, boneless chicken breasts, cut into 1 inch cubes
  • 2 teaspoons ginger
  • Juice of 2 limes
  • Salt and pepper
  • Peanut sauce

Thread the chicken pieces onto bamboo skewers, leaving about 1 inch at one end. To make the skewers easier to handle on the grill, thread a second skewer through the same chicken pieces, parallel to the first. Place the skewers in a large ziplock bag (you may need to use more than one bag). Mix the ginger, lime juice, salt and pepper in a small bowl or saucepan until well combined. Pour into the bag with the skewers (divide evenly if using more than one bag). Zip the bag and shake to make sure all the chicken is coated with the marinade. Put the bag in a cooler until ready to grill the chicken. Marinate the chicken for at least 1 hour and up to 24 hours. Grill the chicken skewers over medium-high heat, 6-7 minutes per side, until cooked through. Serve with peanut sauce on the side for dipping, or drizzle sauce over each skewer. Serves 4 (make 2 recipes worth for family)

Peanut Sauce

  • ½ cup peanut butter
  • ¼ cup soy sauce (optional)
  • 2 Tbsp sugar
  • 2 Tbsp sesame oil
  • 3 Tbsp rice vinegar
  • ¼ to ¾ tsp cayenne
  • ¼ cup water

Mix all the ingredients in a small bowl until well combined. Makes about 1 ¼ cups sauce.

Grilled Zucchini

Corn on the cob roasted over the fire


Friday August 3, 2007

Breakfast

Oatmeal, fruit, nuts, juice, toast or other bread


Lunch

Sandwiches, drinks, fruit


Dinner

Camp stew

  • Dried mushrooms
  • Barley
  • Lentils
  • Carrots
  • New potatoes
  • Sun dried tomatoes
  • Spices, salt and pepper
  • Water to cover about an inch or two above

Dumpling mix (see Leave No Crumbs)

  • ¾ cup flour
  • 4 tsp powdered egg whites
  • 1 tsp dried herbs de Provence
  • 1 tsp baking powder
  • ¾ tsp salt
  • ½ tsp paprika
  • Dash of cayenne pepper
  • 1 Tbsp oil

In a small pot or pot lid, mix the powdered egg whites, herbs, baking powder, salt, paprika, cayenne, oil, and enough dribbles of water to form a thick paste with the consistency of biscuit dough. Drip by spoonfuls into boiling soup or stew.

Cover tightly and cook 12-15 minutes without lifting the lid. When done, the dumplings should be fluffy, with no trace of raw-flour taste. Makes 4 adult sized servings (about 8 to 10 small dumplings

Saturday August 4, 2007

Breakfast

Pancakes…

Lunch

Sandwiches, quesadillas or something like that

Dinner

Taco Bake

  • 1 lb ground beef
  • 1 envelope taco seasoning (I make my own)
  • 1 16 ounce can refried beans
  • 2 Cups medium or mild salsa
  • 2 Cups shredded Monterey Jack cheese

Preheat oven to 325 degrees F. In a large skillet over medium high heat, brown ground beef until cooked throughout and drain skillet of fat. Stir in taco seasoning and mix well. Transfer mixture to a 9” square baking dish. Spread half the can of refriend beans over meat mixture in baking dish. Top with salsa and shredded Monterey Jack cheese. Bake in oven for 20 to 25 minutes, until heated throughout and cheese is melted. I will often top with lettuce, tomato and more shredded cheese once it comes out of the oven and has cooled a bit on the counter before serving. I will also serve it with chips on the side for dipping. This recipe serves 4 so I also double it.

Sunday August 5, 2007

Breakfast

Grits, sausages, juice, toast

Lunch

Sandwiches, raw veggies, drinks

Dinner

Grilled Cheese sandwiches, oven fries, birthday cake (all for Davy)

Don’t forget the catsup

Chile Relleno Casserole for the grownups

1 comment:

  1. Dear Leann, I am only now catching up with some of the posts and comments on my blog. Thank you for taking the time to visit and helping to discover yours. I am definitely getting from valuable menu ideas.

    See you around.

    ReplyDelete