Recipe #1: Chocolate Chip Cookies
From Camp Kitchen Guidebook
Chocolate Chip Cookies(makes 180 1.5 ounce cookies)
• white sugar 4.5 cups
• brown sugar 4.5 cups
• butter 1 pound
• margarine 1 pound
• vanilla 2 tablespoons
• eggs 10
• Flour 15 cups
• Baking soda 8 teaspoons
• salt 4 teaspoons
• chocolate chips 6 cups
Cream sugars and margarine and butter; add vanilla and eggs. Add flour, then salt and soda. Mix thoroughly and add chocolate chips. Use 1.5 ounce scoop and place on double-lined sheet pans. Bake at 325 convection or 350 convention oven. Do not overbake. Bake 10-12 minutes or until done.
Recipe #2: Snack recipe for trail or welcome mix
From Camp Kitchen Guidebook
Use an assortment of raisins, peanuts, chocolate or carob chips, banana chips, shredded coconut, granola, almonds, mini M&Ms, Cheerios. Provide four ounce paper souffle cups for guests to help themselves, or pre-measured for campers.
Recipe #3: Coffeecake Cake Recipe
From Camp Kitchen Guidebook
Makes two sheet cake pans (enough for 140-160 squares)
Use 20-quart mixing bowl or larger
• Margarine 1.5 pounds
• Butter 1.5 pounds
• Sugar 8 cups
• Eggs 20
• Sour Cream 10 cups
• Vanilla 3 tablespoons
• Flour 20 Cups
• Baking powder 5 teaspoons
• Baking soda 10 teaspoons
• Salt 1 teaspoon
• Milk 2 quarts (not necessary for sea-level altitude, but add to make the right consistency)
Cream butter and margarine; add eggs, then vanilla, sour cream, and milk. Add dry ingredients together prior to adding to wet mixture. Mix until smooth (stop and scrape bowl at least two or three times). Pour batter into sprayed sheet cake pans. Sprinkle topping all over batter. Bake 20-23 minutes (preheat conventional oven to 350 [convection to 325] } until done. Coffee cake is overbaked if topping is dark. Lightly tap center of cake to test for doneness. Topping: one pound butter, four cups brown sugar, four cups granulated sugar, four cups flour, two tablespoons cinnamon. Mix thoroughly.
Recipe #4: Indian Tacos
From Food Service Manual; from the kitchen of J.T. Koinonia Ranch, California
• Frozen bread dough
• Refried Beans
• Lettuce, tomatoes, onions, cheese
• Vegetable oil
Dough: 1. Let dough thaw for only a couple of hours; do not let completely thaw. IF you let it thaw too much it will be really hard to cut and shape. You want the dough to be soft with a middle that is still partially frozen but not hard. It makes a nice cut.
2. Cut the dough in one-inch rounds. With each round, shape it like a miniature pizza (five-inch flat round). Put one hole in the middle or several small holes with a fork through the whole piece. This is so the center will brown when fried. Place in one-inch-deep hot vegetable oil.
3. When both sides are golden brown, remove from grease and put on a plate with a paper towel to drain. To keep warm, put on a cookie sheet and set the oven on warm.
Beans and chili: combine and mix chili and re-fried beans.
Vegetables: cut and dice lettuce, tomatoes and onions; grate the cheese.
How to eat: Fold to eat like soft tacos or keep flat as a tostada; or shred fry bread into bite sizes and put all ingredients on top for a mountain stack experience.
Recipe #5: Enchiladas
From Food Service Manual
This recipe is a featured menu item from the kitchen of Camp Chef Victor Aguirre, former Food Service Manager for College Settlement Camp, Philadelphia, PA
You'll need: Enchilada sauce, Fresh corn tortillas, shredded cheddar cheese. Heat up the enchilada sauce in a sauce pan. Arrange a stack of warm tortillas next to a bowl of warm sauce. Dip a corn tortilla in the sauce, covering both sides. Place the sauced tortilla in an empty bowl, put a small amount of cheese in the middle, and roll the tortilla up. Pour a thin layer of sauce on the bottom of a sprayed pan and place the rolled tortillas close together on the pan. When the pan is full, pour sauce over the top of all the tortillas, sprinkle more cheese on top, and garnish with sliced black olives. Bake at 375 for 20 minutes and serve hot. Prepare 2-3 enchiladas per person, and serve with sour cream, beans, Spanish rice, and salad, with Churros for dessert.
Recipe #6: Bread Bowls
New recipes and meal ideas
Bread soup "boules"
Tired of paying more than $1 per bread boule when you want to serve chili boules or potato cheese soup boules? Tired of seeing half the eight-ounce boule thrown away after a meal? Try making your own boules for a fraction of the cost, using Rich's Vienna Roll Dough. Take three, 1.5-ounce balls of thawed dough (cost is eight cents each) and roll it all into a tightly formed ball. Place on a sprayed sheet pan with spacing to allow 15 to 18 balls on one sheet pan. Lightly spray with non-stick food spray and cover with plastic. Let rise in a warm, moist environment for an hour or until doubled in size. Bake at 375 degrees F for 20 minutes or until golden brown and the bottoms of the balls are light brown. Let cool and cut a flap on the top for a lid. Serve on trays so they don't crush, and inform the guests to push down the inside dough to allow space for soup or chili. Serve with crackers, grated cheese, and other condiments for the soup.
Recipe #7: Harvest Chili
• Ground beef 10 lbs
• Diced onion 1 lb
• Diced greed peppers 1 lb
• Red kidney beans 2-#10 cans (drain off liquid)
• Pinto beans 1-#10 can (keep liquid)
• Canned diced tomato 2-#10 cans
• Tomato sauce 1-#10 can
• Worcestershire 1 cup
• Chili powder 1/2 cup
• Cumin 1/4 cup
• Garlic powder 1/4 cup
• Salt 1/3 cup
• Pepper 1/4 cup
• Red flaked pepper 1/8 cup (optional for children)
• baker's chocolate 5 ounces (secret ingredient!)
Preparation: Cook the ground beef and drain off all the fat (I even use paper towels to soak up the grease-- the beef needs to be very dry. Set aside in
refrigerator or even freeze until needed. Put all ingredients into a stainless-steel pot for cooking on top of the stove, or 6" deep steam table pans for oven baking (do not use aluminum).
Tip: Put all the ingredients into 6" deep steam table pans, cover with foil, and bake in the oven for four (4) hours at 350 degrees. This saves constant stirring on the stove, and eliminates sticking and burning (I usually stir once or twice during the four hours it is in
• Serve with French fries for chili fries
• Serve with French or sourdough boules for chili boules
• Serve with cornbread and salad for regular chili lunch