Chef Jim’s Spring Quilt Favorites
3 of Chef Jim’s favorite recipes from Spring Quilt Camps!
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From the Camp Kitchen
From the Camp Kitchen: Jackie’s Creamy Coleslaw
Jackie’s Creamy Coleslaw – 1/2 cup Miracle Whip – 3/4 cup sugar – 1/2 teaspoon salt – 1/2 cup evaporated milk – 3 Tablespoons vinegar or lemon juice – Celery seed, to taste – Onion, to taste
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From the Camp Kitchen: Mahogany Chicken Thighs
Mahogany Chicken Thighs from Camp Lebanon’s Kitchen If there is one chicken dish you should add to the rotation this season, make this the one. The flavor is insane and, even with a long-ish ingredient list, it really is an easy recipe. INGREDIENTS 1 1/2 cups cold water 1 cup soy sauce 1/4 cup dry sherry
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From the Camp Kitchen: Two More Recipes! Champagne Chicken & Apple Scented Venison Roast
Champagne Chicken This wonderful recipe was enjoyed by the ladies who attended Women’s Retreats and Quilt & Craft events this fall. 4 Boneless skin on chicken breast Salt Pepper Thyme 11/2 cups chopped shallots 2 tablespoons olive oil 1 cup chicken broth 1 cup champagne 1 cup heavy cream Corn starch for thickening Preparation: Season
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From the Camp Kitchen: Fall Recipes – Punk’n Time!
Punk’n Time! Sweet and simple Applesauce Pumpkin Bread Pumpkin bread made a little healthier with applesauce instead of oil! The perfect Fall treat to satisfy a pumpkin craving and great for sharing 1 can (15 ounces) pumpkin puree 3 cups white sugar 1 cup applesauce 2/3 cup water 4 large eggs 3 and 1/2 cups flour
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From the Camp Kitchen: 2 Fall Recipes with a Twist!
Crock Pot Pumpkin Chili From the Kitchen of Elizabeth Schultze Daughter-in-law of Laurie, Camp’s Office Manager INGREDIENTS 2 cups yellow onion, chopped 6 cloves of garlic, chopped 1 cup carrots, shredded or chopped 1 Tbsp coconut oil (or oil of choice) 2 cans vegetable or chicken broth 1 can red kidney beans, rinsed 1 can
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From the Camp Kitchen: 5 Tasty Fish Recipes
Here, fishy, fishy! It seems that many people are hesitant to fry fish. But it’s really quite simple. Here are a few tasty fish recipes for you to try and enjoy. Just keep fishing! GARLIC BUTTER SALMON IN FOIL (from Laurie Schultze) Serves 4 PREP TIME: 10 MINUTES COOK TIME: 15 MINUTES INGREDIENTS: 1/2 cup unsalted butter,
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From the Camp Kitchen: Fire Chicken Pasta
In order to pull off the gift that fills the air with the aroma of cooking and a meal that satisfies the taste buds, Laurie is the first on the gift registry to grab the crock pot the couple has requested and has it shipped directly to them. Don’t worry, she doesn’t attend the wedding
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From the Camp Kitchen: Apricot Coffee Cake
Ingredients Cake: 4 ounces cream cheese, softened 1/2 cup apricot preserves 1 (16-ounce) package pound cake mix, divided Pinch of orange food coloring powder (optional) 1 (8-ounce) container sour cream 1/2 cup milk 2 large eggs 1/2 teaspoon almond extract 1/2 cup sliced almonds Glaze: 1 cup powdered sugar 1/2 teaspoon vanilla extract 1 to 2 tablespoons milk Preparation Beat cream cheese, apricot preserves, 1 tablespoon
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From the Camp Kitchen: Spicy Cherry Sauce
Spicy Cherry Sauce (delicious with ham!) 3/4 c. sugar 2 T. cornstarch Pinch of salt 1/3 c. orange juice 1 T. lemon juice 1 16-oz. can pitted tart red cherries (water pack) 1/4 tsp. ground cinnamon Dash ground cloves Set aside about half of the sugar. In a medium saucepan combine the remaining half of
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From the Camp Kitchen: Russian Tea
Russian Tea Small batch Medium Batch Large Batch 2 cups Tang or dry orange drink mix 4 cups 8 cups 1/2 cup instant lemon tea 1 cup 2 cups 1-1/2 cups sugar * 3 cups 6 cups 2 tsp ground cinnamon 4 tsp 8 tsp 1 tsp ground cloves 2 tsp 4 tsp 1/2
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From the Camp Kitchen: Autumn Recipes
Autumn has arrived at Camp Lebanon. As the leaves change their hue, our menu as well takes on a different look, and we in the Food Service Department transition from the beans and wieners of summer to a more adult friendly menu (not that adults wouldn’t enjoy our beans and wieners.) We enjoy getting our
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