| Home
Schedule
Links
Summer Camp
Photographer's
Corner
Scoutmaster's
Corner
MB Counselors
Cook's
Corner
Topo Maps
Pictures
FAQ
Feedback
Roster
|
|
|
|
The Cook's Corner
Posted by Mark McCarthy, 5/30/01 at 10:45:58 AM.
Lots of Cooking Links and Recipes!
Green Bar Trip Saturday Night Dinner
- Tomato Onion Salad
- Chicken Kabobs with Pineapple and Water Chest Nuts
- Beef Kabobs with Cherry Tomatoes, Bell Pepper and Mushrooms
- Dill Baked Potato
- Onion Blossom
- Brownie with Homemade Ice Cream
- Ale8
Recipes
Tomato Onion Salad
- 1 Sliced Tomato
- 1/2 cup Chopped Onion
- 1 Tbsp Feta Cheese
- 2 Tbsp Vinaigrette Dressing
Put Tomatoes on plate then cover with chopped onions and Feta cheese. Pour dressing over combination of tomatoes, onions and Cheese. Serves two.
Chicken Kabobs
- 1 Chicken breast per person
- 1 can cubed Pineapple
- 1 can Waterchest Nuts
- 1 bottle Teriyaki Marinade
- Bambo Skewers
Cubed chicken. Marinade chicken over nite. Put chicken, pineapple and waterchest nuts on bambo skews. Grill till done.
Lodge Apple Crisp
Apple Mixture
- 10 cups apple -- peeled and sliced
- 1/4 cup fresh lemon juice
- 1 Tbsp lemon, orange or tangerine zest
- 3/4 cup sugar
- 1/2 cup golden raisins
Spread Apple Mixture in bottom of 12" Dutch Oven
Topping
- 1-1/4 cups all-purpose flour
- 1-1/2 cups brown sugar
- 1-1/2 cups rolled oats
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- 3/4 cup butter
- 2 Tbsp lemon, orange or tangerine zest
Cut butter into chunks and blend into dry ingredients, using two forks. When crumbly, sprinkle over apples. Bake at 350° for 28-30 minutes using 8 coals under and 16 coals on top of oven. Serve with ice cream or whipped cream.
Serves 8-10.
|