For the dressing:
3 Tbsp. Honey
1 tsp. Grey Poupon Dijon Mustard
1 ½ Tbsp. Rice wine vinegar
1/2 tsp. sesame oil
¼ c. mayonnaise
Salad:
1 egg
½ c. milk
½ cup flour
½ c. corn flake crumbs
1 tsp. salt
¼ tsp. pepper
1 tsp. paprika
½ tsp. garlic salt
2 Tbsp. butter, melted
2 Tbsp. vegetable oil
1 boneless, skinless chicken breast half or 4 chicken tenders
3 c. Chopped romaine lettuce
1 c. red cabbage
1 c. Napa cabbage
½ carrots, julienned or shredded
1 green onion, sliced
1 Tbsp. sliced almonds
1/3 c. chow mein noodles
Directions:
Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
Preheat oven to 400o. In a small shallow bowl beat egg, add milk and mix well. In another bowl combine flour with cornflake crumbs, salt, pepper, paprika and garlic salt. Cut chicken breast into four or five long strips or use chicken tenders. Dip each strip of the chicken into the egg mixture then in the flour mixture coating each piece completely. Put on baking sheet lined with foil or parchment paper. Combine melted butter and oil. Drizzle over each piece of chicken. Bake in oven for 15-20 minutes, or until done. Don’t overcook. Remove from oven and cool slightly.
Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage and carrots. Sprinkle sliced green onions on top of the lettuce. Sprinkle almonds on top of the salad then the chow mein noodles. Cut the chicken into small bite sized chunks. Place the chicken onto the salad forming a pile in the middle, serve with salad dressing on the side, or toss romaine, cabbages, carrots and green onion with dressing. Top with almonds, chow mein noodles and chicken. Makes one dinner sized serving or two medium sized servings.
Optional cooking method: Instead of baking the chicken, you can deep fry in 2-4 cups vegetable oil. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees. Prepare chicken as directed above. Fry each chicken finger for five minutes or until coating is darkened to brown.
Sunday, June 27, 2010
Trudy’s Peanut Butter Cups
Ingredients:
1 packet graham crackers, crushed (1 ¾ c.)
1 lb. powdered sugar (4 cups)
2 ½-3 c. creamy, old-fashioned peanut butter
2 Tbsp. butter, softened
Directions:
Combine crumbs and sugar. Combine peanut butter and butter. Add crumbs to peanut butter mixture a little at a time. Mix together well. (Alternate method is to mix all ingredients in food processor fitted with metal blade until well blended) Place in bowl, mixing by hand if needed to blend completely. Cover and allow chilling if you have time. Roll into balls and dip in melted, tempered chocolate, or use small paper candy cups (like small cupcake liners), layering chocolate, a flattened peanut butter cup, and more chocolate. Chill until chocolate hardens. Store in refrigerator, covered.
Smaller Recipe
1 c. graham cracker crumbs
2 c. powdered sugar
16 oz. jar natural (old-fashioned) peanut butter (I like creamy salted)
1 Tbsp. butter, softened
1 packet graham crackers, crushed (1 ¾ c.)
1 lb. powdered sugar (4 cups)
2 ½-3 c. creamy, old-fashioned peanut butter
2 Tbsp. butter, softened
Directions:
Combine crumbs and sugar. Combine peanut butter and butter. Add crumbs to peanut butter mixture a little at a time. Mix together well. (Alternate method is to mix all ingredients in food processor fitted with metal blade until well blended) Place in bowl, mixing by hand if needed to blend completely. Cover and allow chilling if you have time. Roll into balls and dip in melted, tempered chocolate, or use small paper candy cups (like small cupcake liners), layering chocolate, a flattened peanut butter cup, and more chocolate. Chill until chocolate hardens. Store in refrigerator, covered.
Smaller Recipe
1 c. graham cracker crumbs
2 c. powdered sugar
16 oz. jar natural (old-fashioned) peanut butter (I like creamy salted)
1 Tbsp. butter, softened
Chocolate Fondue in Quantity
Ingredients:
2 pound plus bars of dark (semisweet or bittersweet) chocolate, roughly chopped
1 pint (2 cups) heavy cream
1 can (14 oz.) sweetened condensed milk
2 cans (12 oz. each) evaporated milk, or use more heavy cream (start by adding one can, and add more at the end until of a thick, pourable consistency
Directions:
Bring cream and milks almost to a boil, and add chopped chocolate. Stir over low heat until chocolate is melted. Serve in fondue pot. It will stay smooth and creamy for a long time, as long as it’s over low heat.
Serve with marshmallows (preferably homemade), strawberries, pretzel rods, and other assorted fruits and sponge cake or pound cake, if desired.
2 pound plus bars of dark (semisweet or bittersweet) chocolate, roughly chopped
1 pint (2 cups) heavy cream
1 can (14 oz.) sweetened condensed milk
2 cans (12 oz. each) evaporated milk, or use more heavy cream (start by adding one can, and add more at the end until of a thick, pourable consistency
Directions:
Bring cream and milks almost to a boil, and add chopped chocolate. Stir over low heat until chocolate is melted. Serve in fondue pot. It will stay smooth and creamy for a long time, as long as it’s over low heat.
Serve with marshmallows (preferably homemade), strawberries, pretzel rods, and other assorted fruits and sponge cake or pound cake, if desired.
Creamy Caesar Dressing
Mix in bowl or blender:
Juice of a lemon (about 3 Tbsp.)
2 Tbsp. red wine vinegar
1 tsp. Dijon mustard
1 minced garlic clove
2 tsp. Worcestershire sauce
4 tsp. sugar
1 ½ tsp. salt
Freshly ground pepper
¼ c. grated parmesan or Romano cheese (freshly grated is best)
Slowly add:
½ c. extra virgin olive oil or vegetable oil
When mixture is thoroughly blended, add 1 ¼ c. mayonnaise and blend.
If mixture is a little too thick, thin with olive or vegetable oil, but it should be on the thick side.
Pour over crisp greens, tossing with a little more shredded parmesan cheese and croutons, if desired, until dressing coats lettuces well. Serve in chilled salad bowls.
Juice of a lemon (about 3 Tbsp.)
2 Tbsp. red wine vinegar
1 tsp. Dijon mustard
1 minced garlic clove
2 tsp. Worcestershire sauce
4 tsp. sugar
1 ½ tsp. salt
Freshly ground pepper
¼ c. grated parmesan or Romano cheese (freshly grated is best)
Slowly add:
½ c. extra virgin olive oil or vegetable oil
When mixture is thoroughly blended, add 1 ¼ c. mayonnaise and blend.
If mixture is a little too thick, thin with olive or vegetable oil, but it should be on the thick side.
Pour over crisp greens, tossing with a little more shredded parmesan cheese and croutons, if desired, until dressing coats lettuces well. Serve in chilled salad bowls.
Trudy’s Enchilada Sauce
Recipe courtesy of Faye Mathews
Ingredients:
¼ c. butter, margarine, oil or lard
1 large onion, chopped
¼ c. flour
2 Tbsp. chili powder (more or less to taste)
1 tsp. salt, pepper to taste
2 c. tomato juice (or 1 c. tomato sauce and ¾-1 c. water)
2 c. beef broth (or 2 c. water and 2 tsp. beef base)
Directions:
Melt butter; cook onions until softened. Add flour, chili powder and salt and pepper. Stir and cook for a couple of minutes. Add liquids, whisk and heat until thickened and smooth. Simmer for 5 to 10 minutes. Makes about 1 quart, enough for about a dozen enchiladas. Freezes well.
Ingredients:
¼ c. butter, margarine, oil or lard
1 large onion, chopped
¼ c. flour
2 Tbsp. chili powder (more or less to taste)
1 tsp. salt, pepper to taste
2 c. tomato juice (or 1 c. tomato sauce and ¾-1 c. water)
2 c. beef broth (or 2 c. water and 2 tsp. beef base)
Directions:
Melt butter; cook onions until softened. Add flour, chili powder and salt and pepper. Stir and cook for a couple of minutes. Add liquids, whisk and heat until thickened and smooth. Simmer for 5 to 10 minutes. Makes about 1 quart, enough for about a dozen enchiladas. Freezes well.
Carrabba’s Pollo Rosa Maria
Grilled chicken breast stuffed with fontina cheese and prosciutto, topped with mushrooms and a basil lemon butter sauce
Serves 4
Ingredients:
4 Chicken Breasts, boneless, skinless and butterflied
8 slices Prosciutto
8 slices Fontina Cheese (or can use provolone cheese)
Salt and Pepper
Olive Oil
4 Tbsp. fresh Basil, chopped (maybe less , 1-2 Tbsp.)
4 Tbsp. Butter, divided
12 Mushrooms, sliced (about 8 oz.)
1/2 small Onion, chopped
1-2 cloves fresh Garlic, minced
1/2 cup White Wine
1 fresh Lemon, Juiced (about 3 Tbsp.)
Directions:
Lay one slice of prosciutto and one slice of fontina cheese on both sides of each butterflied chicken breast. Fold the chicken breasts over to enclose the prosciutto and fontina. Season chicken with salt and pepper. Dab with olive oil. Grill chicken until cooked to a minimum internal temperature of 165 degrees.
Place mushrooms, onions, garlic and 1 Tbsp. butter in a pan and sauté until vegetables are softened. Add white wine and lemon juice; simmer for a few minutes on medium-low heat until sauce has reduced (usually takes 3-5 minutes). Add remaining 3 Tbsp. butter a little at a time, letting the butter melt into the sauce, whisking so sauce makes a creamy and smooth emulsion. Add the chopped basil to the sauce.
Place chicken breasts on a warmed plate and spoon sauce over top. Delicious when served with a side of pasta or a fresh salad.
Trudy’s Notes: If chicken breasts are very thick, pound or cut in half to make thinner cutlets, then butterfly. Or, you will need to cook longer to cook all the way through. Carrabba’s uses thinner cutlets, maybe 4-5 oz. each.
Serves 4
Ingredients:
4 Chicken Breasts, boneless, skinless and butterflied
8 slices Prosciutto
8 slices Fontina Cheese (or can use provolone cheese)
Salt and Pepper
Olive Oil
4 Tbsp. fresh Basil, chopped (maybe less , 1-2 Tbsp.)
4 Tbsp. Butter, divided
12 Mushrooms, sliced (about 8 oz.)
1/2 small Onion, chopped
1-2 cloves fresh Garlic, minced
1/2 cup White Wine
1 fresh Lemon, Juiced (about 3 Tbsp.)
Directions:
Lay one slice of prosciutto and one slice of fontina cheese on both sides of each butterflied chicken breast. Fold the chicken breasts over to enclose the prosciutto and fontina. Season chicken with salt and pepper. Dab with olive oil. Grill chicken until cooked to a minimum internal temperature of 165 degrees.
Place mushrooms, onions, garlic and 1 Tbsp. butter in a pan and sauté until vegetables are softened. Add white wine and lemon juice; simmer for a few minutes on medium-low heat until sauce has reduced (usually takes 3-5 minutes). Add remaining 3 Tbsp. butter a little at a time, letting the butter melt into the sauce, whisking so sauce makes a creamy and smooth emulsion. Add the chopped basil to the sauce.
Place chicken breasts on a warmed plate and spoon sauce over top. Delicious when served with a side of pasta or a fresh salad.
Trudy’s Notes: If chicken breasts are very thick, pound or cut in half to make thinner cutlets, then butterfly. Or, you will need to cook longer to cook all the way through. Carrabba’s uses thinner cutlets, maybe 4-5 oz. each.
Macaroni and Cheese
Makes 8-10 side dish servings
Macaroni and cheese is one of those dishes that kids everywhere seem to love—as long as it isn't too fancy. When grown-ups are around, you can use more cheddar, or omit the American cheese entirely.
Ingredients:
1 pound penne or elbow macaroni
4 tablespoons (1/2 stick) unsalted butter
1/3 cup all-purpose flour
4 cups milk, heated
2 cups (8 ounces) shredded extra-sharp cheddar cheese
2 cups (8 ounces) finely chopped American cheese or Monterey Jack, shredded
Salt and freshly ground pepper
Hot pepper sauce
1/4 cup (1 ounce) freshly grated Parmesan cheese
Directions:
Bring a large pot of lightly salted water to a boil over high heat. Add the penne and cook until al dente. Drain well.
Position a rack in the center of the oven and preheat the oven to 350°F. Butter a deep 4-quart casserole.
Melt the butter in a medium saucepan over medium heat. Whisk in the flour. Gradually whisk in the milk. Bring to a simmer, stirring constantly, until the sauce thickens. Reduce the heat to low and simmer for 5 minutes.
Remove from the heat and stir in 1 cup of the cheddar cheese and 1 cup of the American cheese. Season to taste with salt, pepper and hot sauce.
Combine the remaining cheddar and American cheeses. Spread one third of the penne over the bottom of the casserole dish. Top with half of the shredded cheese and a third of the sauce. Repeat, using another third of the penne with the remaining cheese and half of the sauce. Finish with the remaining penne and sauce. Sprinkle Parmesan cheese over the top.
Bake until bubbly and golden brown around the edges, about 30 minutes.
Trudy’s Notes: this is a great mac and cheese, but I make a few changes. I like to mix extra sharp with some sharp or medium, and use 1 cup American and 1 cup Jack, and then when using the sauce, I like to mix it with the macaroni, then layer with the extra cheese, including more on the top.
Macaroni and cheese is one of those dishes that kids everywhere seem to love—as long as it isn't too fancy. When grown-ups are around, you can use more cheddar, or omit the American cheese entirely.
Ingredients:
1 pound penne or elbow macaroni
4 tablespoons (1/2 stick) unsalted butter
1/3 cup all-purpose flour
4 cups milk, heated
2 cups (8 ounces) shredded extra-sharp cheddar cheese
2 cups (8 ounces) finely chopped American cheese or Monterey Jack, shredded
Salt and freshly ground pepper
Hot pepper sauce
1/4 cup (1 ounce) freshly grated Parmesan cheese
Directions:
Bring a large pot of lightly salted water to a boil over high heat. Add the penne and cook until al dente. Drain well.
Position a rack in the center of the oven and preheat the oven to 350°F. Butter a deep 4-quart casserole.
Melt the butter in a medium saucepan over medium heat. Whisk in the flour. Gradually whisk in the milk. Bring to a simmer, stirring constantly, until the sauce thickens. Reduce the heat to low and simmer for 5 minutes.
Remove from the heat and stir in 1 cup of the cheddar cheese and 1 cup of the American cheese. Season to taste with salt, pepper and hot sauce.
Combine the remaining cheddar and American cheeses. Spread one third of the penne over the bottom of the casserole dish. Top with half of the shredded cheese and a third of the sauce. Repeat, using another third of the penne with the remaining cheese and half of the sauce. Finish with the remaining penne and sauce. Sprinkle Parmesan cheese over the top.
Bake until bubbly and golden brown around the edges, about 30 minutes.
Trudy’s Notes: this is a great mac and cheese, but I make a few changes. I like to mix extra sharp with some sharp or medium, and use 1 cup American and 1 cup Jack, and then when using the sauce, I like to mix it with the macaroni, then layer with the extra cheese, including more on the top.
Sopaipillas
Ingredients:
1 envelope yeast (2 ½ tsp.)
¼ c. lukewarm water
1 c. scalded then cooled milk
2 Tbsp. shortening or lard
3 c. flour
1 tsp. salt
2 tsp. sugar
1 tsp. baking powder
Dissolve yeast in warm water. Add milk and shortening. Sift dry ingredients into a bowl. Add yeast mixture and work into dough. Knead for about 10 minutes or until you have a smooth, developed dough. Set aside; cover loosely with plastic wrap. Let rest for 15 minutes. Roll out dough on floured pastry board until dough is a little less than ¼” thick. Cut into triangles or squares about 4” square. Cook in hot fat (oil or shortening) until puffed and browned, turning once. Serve hot with honey and butter.
1 envelope yeast (2 ½ tsp.)
¼ c. lukewarm water
1 c. scalded then cooled milk
2 Tbsp. shortening or lard
3 c. flour
1 tsp. salt
2 tsp. sugar
1 tsp. baking powder
Dissolve yeast in warm water. Add milk and shortening. Sift dry ingredients into a bowl. Add yeast mixture and work into dough. Knead for about 10 minutes or until you have a smooth, developed dough. Set aside; cover loosely with plastic wrap. Let rest for 15 minutes. Roll out dough on floured pastry board until dough is a little less than ¼” thick. Cut into triangles or squares about 4” square. Cook in hot fat (oil or shortening) until puffed and browned, turning once. Serve hot with honey and butter.
French Toast
Recipe courtesy Alton Brown, 2003
Prep Time: 10 min
Cook Time: 24 min
Level: Easy
Serves: 4 servings
Ingredients:
1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter
Directions:
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick sauté pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.
Prep Time: 10 min
Cook Time: 24 min
Level: Easy
Serves: 4 servings
Ingredients:
1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter
Directions:
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick sauté pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.
Tender Marshmallows and Marshmallow Easter Eggs
from Candymaking by Ruth Kendrick
Ingredients:
2 (about 1/4-ounce) envelopes unflavored gelatin
1/2 cup cold water
3/4 cup hot water
1 cup light corn syrup, divided
2 cups granulated sugar
1 teaspoon vanilla
About 1/2 cup powdered sugar
Directions:
Lightly butter a 9-inch square baking pan; set aside. In a small bowl, combine gelatin and cold water. Stir with a spoon until very thick. Allow to stand 5 minutes.
In a 2-quart saucepan, combine hot water, 1/2 cup of the corn syrup and the sugar. Place over high heat and stir with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of pan with a wet pastry brush. Clip on candy thermometer. Cook to 238F (115C) or soft-ball stage. Remove from heat and stir in remaining corn syrup. Pour into medium-size bowl.
Using electric mixer at high speed, beat hot syrup, adding gelatin mixture 1 tablespoon at a time. Continue beating until all gelatin is incorporated, candy is thick and has cooled to lukewarm, about 10 minutes. Stir in vanilla. Pour into prepared pan. Cool 3 hours or until marshmallow is firm enough to cut.
Using a knife dipped in hot water, cut marshmallows into pieces about 1-3/4-inches Square. Roll cut marshmallows in powdered sugar to prevent sticking.
Ingredients:
2 (about 1/4-ounce) envelopes unflavored gelatin
1/2 cup cold water
3/4 cup hot water
1 cup light corn syrup, divided
2 cups granulated sugar
1 teaspoon vanilla
About 1/2 cup powdered sugar
Directions:
Lightly butter a 9-inch square baking pan; set aside. In a small bowl, combine gelatin and cold water. Stir with a spoon until very thick. Allow to stand 5 minutes.
In a 2-quart saucepan, combine hot water, 1/2 cup of the corn syrup and the sugar. Place over high heat and stir with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of pan with a wet pastry brush. Clip on candy thermometer. Cook to 238F (115C) or soft-ball stage. Remove from heat and stir in remaining corn syrup. Pour into medium-size bowl.
Using electric mixer at high speed, beat hot syrup, adding gelatin mixture 1 tablespoon at a time. Continue beating until all gelatin is incorporated, candy is thick and has cooled to lukewarm, about 10 minutes. Stir in vanilla. Pour into prepared pan. Cool 3 hours or until marshmallow is firm enough to cut.
Using a knife dipped in hot water, cut marshmallows into pieces about 1-3/4-inches Square. Roll cut marshmallows in powdered sugar to prevent sticking.
Homemade Root Beer
Ingredients:
4 ½-5 gallons cold water
5 pounds sugar
2 oz. bottle root beer extract
5 pounds dry ice (keep wrapped AIRTIGHT until using)
Directions:
In a plastic cooler, using a plastic spoon – mix 3 gallons water, sugar, and root beer extract together until sugar is dissolved in 5 gallon container. Add dry ice slowly and carefully. Make sure it does not come in contact with skin. Add remainder of water and cover loosely to cure at least 30 minutes (up to 1 ½ hours). Root Beer will start to bubble and smoke. Stir until the ice stops bubbling, the root beer is ready to drink. As a safety precaution, check for small pieces of dry ice before serving.
Great for a Halloween party prepared in a black plastic caldron.
Note: Do not use metal utensils when using dry ice. Wear gloves when handling the dry ice.
4 ½-5 gallons cold water
5 pounds sugar
2 oz. bottle root beer extract
5 pounds dry ice (keep wrapped AIRTIGHT until using)
Directions:
In a plastic cooler, using a plastic spoon – mix 3 gallons water, sugar, and root beer extract together until sugar is dissolved in 5 gallon container. Add dry ice slowly and carefully. Make sure it does not come in contact with skin. Add remainder of water and cover loosely to cure at least 30 minutes (up to 1 ½ hours). Root Beer will start to bubble and smoke. Stir until the ice stops bubbling, the root beer is ready to drink. As a safety precaution, check for small pieces of dry ice before serving.
Great for a Halloween party prepared in a black plastic caldron.
Note: Do not use metal utensils when using dry ice. Wear gloves when handling the dry ice.
KFC Coleslaw
Ingredients:
3 lbs. cabbage (1 head)
2 T. onion (or 1 t. dry minced onion)
¼ c. carrots
1 c. miracle whip or mayonnaise
¼ c. salad oil
¼ c. tarragon vinegar
½ c. sugar
1 t. salt
Directions:
Mix dressing in electric mixer (or stir with spoon) until sugar is well dissolved. Add onion and carrot & marinate while preparing cabbage. Mix together thoroughly. Best the day after made.
3 lbs. cabbage (1 head)
2 T. onion (or 1 t. dry minced onion)
¼ c. carrots
1 c. miracle whip or mayonnaise
¼ c. salad oil
¼ c. tarragon vinegar
½ c. sugar
1 t. salt
Directions:
Mix dressing in electric mixer (or stir with spoon) until sugar is well dissolved. Add onion and carrot & marinate while preparing cabbage. Mix together thoroughly. Best the day after made.
Salmon in Lemon Butter Sauce
Ingredients:
1 boneless salmon fillet (7 or 8 oz.), or any fish fillet
1 Tbsp. lemon juice
1 tsp. diced shallots, or garlic and onion combined
1 Tbsp. capers, optional
¼ c. dry white wine
Salt and freshly ground pepper
Chopped fresh parsley
4 Tbsp. (1/2 stick) butter
Directions:
Lightly flour salmon and sauté in cooking oil until golden brown. When fish is browned, transfer to oven and bake at 300 degrees until fish begins to flake and is nearly cooked. Set pan and salmon on top of stove and add all remaining ingredients except butter. Simmer a few minutes to marry the flavors. Remove from heat, add butter and swirl until butter melts. (Butter must not be brought back to boil.)
Makes 1 serving. As many servings as desired may be prepared at the same time.
1 boneless salmon fillet (7 or 8 oz.), or any fish fillet
1 Tbsp. lemon juice
1 tsp. diced shallots, or garlic and onion combined
1 Tbsp. capers, optional
¼ c. dry white wine
Salt and freshly ground pepper
Chopped fresh parsley
4 Tbsp. (1/2 stick) butter
Directions:
Lightly flour salmon and sauté in cooking oil until golden brown. When fish is browned, transfer to oven and bake at 300 degrees until fish begins to flake and is nearly cooked. Set pan and salmon on top of stove and add all remaining ingredients except butter. Simmer a few minutes to marry the flavors. Remove from heat, add butter and swirl until butter melts. (Butter must not be brought back to boil.)
Makes 1 serving. As many servings as desired may be prepared at the same time.
Steakhouse Steak at Home
Ingredients:
1 top-quality rib-eye, strip, T-bone, or other beef steak
Salt, pepper and granulated garlic to taste
1 tsp. vegetable oil
½ tsp. olive oil
1 Tbsp. soy sauce
1 Tbsp. butter, melted
1 tsp. lemon juice
Directions:
Heat a cast iron skillet over high heat until it is very hot. Water should sizzle and evaporate instantly when a few drops are splashed onto the preheated skillet.
Meanwhile, season steak to taste with salt, pepper and granulated garlic. Pour oils into hot skillet and swirl to coat the surface. Pour off any excess. Place steak in hot skillet. Cook until well-browned and crusted. Turn and cook until other side is well-browned and crusted.
Cook to desired degree of doneness. For most steaks, the browning process will be ample cooking time to achieve rare to medium-rare. For steak more done, lower heat slightly and cook until steak is medium.
Remove pan from heat and add soy sauce, butter and lemon juice. Swirl and baste the steak in the sauce, making sure to cover all surfaces.
1 top-quality rib-eye, strip, T-bone, or other beef steak
Salt, pepper and granulated garlic to taste
1 tsp. vegetable oil
½ tsp. olive oil
1 Tbsp. soy sauce
1 Tbsp. butter, melted
1 tsp. lemon juice
Directions:
Heat a cast iron skillet over high heat until it is very hot. Water should sizzle and evaporate instantly when a few drops are splashed onto the preheated skillet.
Meanwhile, season steak to taste with salt, pepper and granulated garlic. Pour oils into hot skillet and swirl to coat the surface. Pour off any excess. Place steak in hot skillet. Cook until well-browned and crusted. Turn and cook until other side is well-browned and crusted.
Cook to desired degree of doneness. For most steaks, the browning process will be ample cooking time to achieve rare to medium-rare. For steak more done, lower heat slightly and cook until steak is medium.
Remove pan from heat and add soy sauce, butter and lemon juice. Swirl and baste the steak in the sauce, making sure to cover all surfaces.
Junior’s Cheesecake & Cookie Crumb Crust
Ingredients for Cream Cheese Filling:
4 8-ounce packages cream cheese (the regular variety not light Neufchatel cream cheese), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
Directions for the Cream Cheese Filling:
1. Make Cookie Crumb Crust (see recipe below) and press a generous amount into bottom of a 9-inch springform pan. Adjust oven to 300 degrees.
2. Make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1 1/2 cups of the sugar, then beat in the vanilla and heavy cream. Blend in the eggs, one at a time, beating the bating only until completely blended (just like they do at Junior's). Be careful not to over mix the batter.
4. Gently spoon the cheese filling on top of the crumb crust. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake until the center barely jiggles or the temperature in the center is 150 degrees F, about 1 ½ hours.
5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springform pan.
6. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.
*I like to serve with fresh raspberries and blackberries (About an hour before serving, I toss them with some sugar and let them macerate in the fridge so they’re a bit saucy)
Makes Enough for One 9-Inch Cake, About 2 1/2 Inches High
Cookie Crumb Crust
Ingredients:
2 c. flour
1 c. melted butter or margarine
½ c. brown sugar
½ c. chopped nuts
Directions:
Melt butter. Add remaining ingredients. Press into 13” X 9” pan. Bake at 350 degrees for 20 minutes, or until brown. Remove and crumble crust with fork. Use like graham cracker crust or sprinkle on for crunchy topping.
4 8-ounce packages cream cheese (the regular variety not light Neufchatel cream cheese), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
Directions for the Cream Cheese Filling:
1. Make Cookie Crumb Crust (see recipe below) and press a generous amount into bottom of a 9-inch springform pan. Adjust oven to 300 degrees.
2. Make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1 1/2 cups of the sugar, then beat in the vanilla and heavy cream. Blend in the eggs, one at a time, beating the bating only until completely blended (just like they do at Junior's). Be careful not to over mix the batter.
4. Gently spoon the cheese filling on top of the crumb crust. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake until the center barely jiggles or the temperature in the center is 150 degrees F, about 1 ½ hours.
5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springform pan.
6. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.
*I like to serve with fresh raspberries and blackberries (About an hour before serving, I toss them with some sugar and let them macerate in the fridge so they’re a bit saucy)
Makes Enough for One 9-Inch Cake, About 2 1/2 Inches High
Cookie Crumb Crust
Ingredients:
2 c. flour
1 c. melted butter or margarine
½ c. brown sugar
½ c. chopped nuts
Directions:
Melt butter. Add remaining ingredients. Press into 13” X 9” pan. Bake at 350 degrees for 20 minutes, or until brown. Remove and crumble crust with fork. Use like graham cracker crust or sprinkle on for crunchy topping.
Restaurant-Style Hummus
Recipe courtesy of America’s Test Kitchen
We recommend Joyva or Krinos tahini and Pastene chickpeas (see related tasting). The hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick.
Makes approx. 2 cups
Ingredients:
3 tablespoons juice from 1 to 2 lemons
¼ cup water
6 tablespoons tahini, stirred well (see note below)
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 14-ounce can chickpeas, drained and rinsed (see note below)
1 small garlic clove, minced or pressed through garlic press (approx. ½ teaspoon)
½ teaspoon table salt
¼ teaspoon ground cumin
Pince cayenne
1 tablespoon mined fresh cilantro or parsley leaves
Directions:
1. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.
2. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
3. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.
Trudy’s Notes: I added extra garlic cloves, maybe a couple, and also more lemon juice, about 1-2 tablespoons. It also may need a little more salt and cayenne.
We recommend Joyva or Krinos tahini and Pastene chickpeas (see related tasting). The hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick.
Makes approx. 2 cups
Ingredients:
3 tablespoons juice from 1 to 2 lemons
¼ cup water
6 tablespoons tahini, stirred well (see note below)
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 14-ounce can chickpeas, drained and rinsed (see note below)
1 small garlic clove, minced or pressed through garlic press (approx. ½ teaspoon)
½ teaspoon table salt
¼ teaspoon ground cumin
Pince cayenne
1 tablespoon mined fresh cilantro or parsley leaves
Directions:
1. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.
2. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
3. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.
Trudy’s Notes: I added extra garlic cloves, maybe a couple, and also more lemon juice, about 1-2 tablespoons. It also may need a little more salt and cayenne.
Broccoli and Cheese Soup with Croutons
Recipe courtesy Emeril Lagasse
Prep Time: 10 min
Cook Time: 1 hr 0 min
Level: Easy
Serves: 4 servings
Ingredients:
3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup yellow onions or sliced leeks (white parts only, well rinsed)
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch nutmeg
1/2 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
3 tablespoons all-purpose flour
3 cups chicken stock or canned, low-sodium chicken broth
1 (16-ounce) package frozen broccoli, thawed and separated
1/2 cup heavy cream
1 1/4 cups shredded medium Cheddar
Croutons, for garnish, recipe follows
Directions:
In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend. Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.
Prep Time: 10 min
Cook Time: 1 hr 0 min
Level: Easy
Serves: 4 servings
Ingredients:
3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup yellow onions or sliced leeks (white parts only, well rinsed)
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch nutmeg
1/2 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
3 tablespoons all-purpose flour
3 cups chicken stock or canned, low-sodium chicken broth
1 (16-ounce) package frozen broccoli, thawed and separated
1/2 cup heavy cream
1 1/4 cups shredded medium Cheddar
Croutons, for garnish, recipe follows
Directions:
In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend. Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.
Tomato Basil Bisque
Ingredients:
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Unsalted Butter
1/2 teaspoon red pepper flakes
1 medium yellow onion, diced
4-6 cloves garlic, minced
3 bay leaves
2 teaspoons thyme, optional
1 Tablespoon basil
One 28 oz. can fire roasted diced tomatoes *
One 28 oz. can fire roasted puréed tomatoes *
3 Tablespoons organic tomato paste
1 teaspoons sugar (optional)
1/2 cup Parmigiano-Reggiano Cheese
1 cup heavy cream or half-and-half
Directions:
Heat oil and butter in a large saucepan over medium heat. Add red pepper flakes. Cook for about 30 seconds. Add onion and garlic. Cook for 5 minutes, or until onions are translucent. Add bay leaves, thyme and basil. Stir. Add tomatoes, tomato paste, sugar and cheese. Stir. Cover and simmer for 10 minutes. Remove bay leaves. Purée about half the soup in a blender, or use a hand held stick blender. Return to saucepan and stir in cream. Season with salt and pepper.
* Instead of roasted diced/pureed tomatoes, you can use 2- 28 oz. cans of whole, peeled plum tomatoes with basil (I like the Trader Joe’s brand). It’s still delicious.
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Unsalted Butter
1/2 teaspoon red pepper flakes
1 medium yellow onion, diced
4-6 cloves garlic, minced
3 bay leaves
2 teaspoons thyme, optional
1 Tablespoon basil
One 28 oz. can fire roasted diced tomatoes *
One 28 oz. can fire roasted puréed tomatoes *
3 Tablespoons organic tomato paste
1 teaspoons sugar (optional)
1/2 cup Parmigiano-Reggiano Cheese
1 cup heavy cream or half-and-half
Directions:
Heat oil and butter in a large saucepan over medium heat. Add red pepper flakes. Cook for about 30 seconds. Add onion and garlic. Cook for 5 minutes, or until onions are translucent. Add bay leaves, thyme and basil. Stir. Add tomatoes, tomato paste, sugar and cheese. Stir. Cover and simmer for 10 minutes. Remove bay leaves. Purée about half the soup in a blender, or use a hand held stick blender. Return to saucepan and stir in cream. Season with salt and pepper.
* Instead of roasted diced/pureed tomatoes, you can use 2- 28 oz. cans of whole, peeled plum tomatoes with basil (I like the Trader Joe’s brand). It’s still delicious.
Salad with Warm Goat Cheese
Copyright, 2001, Barefoot Contessa Parties!
Prep Time: 10 min
Inactive Prep Time: 15 min
Cook Time: 5 min
Level: Easy
Serves: 6 servings
Ingredients:
1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs (for fresh bread crumbs, cut the crust off white bread, cube it, and pulse in a food processor fitted with a metal blade for 15 seconds, until finely crumbed)
For the dressing:
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar (Trader Joe’s)
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk (I used 1 Tbsp. mayo instead)
Trudy-I added 1 tsp. Dijon mustard
1 cup good olive oil (Trudy-I used ¾ c. instead of 1 cup)
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying
Directions:
Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste (or use an immersion blender or whisk). Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
Melt 1 tablespoon oil and 1 tablespoon butter in a sauté pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
Prep Time: 10 min
Inactive Prep Time: 15 min
Cook Time: 5 min
Level: Easy
Serves: 6 servings
Ingredients:
1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs (for fresh bread crumbs, cut the crust off white bread, cube it, and pulse in a food processor fitted with a metal blade for 15 seconds, until finely crumbed)
For the dressing:
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar (Trader Joe’s)
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk (I used 1 Tbsp. mayo instead)
Trudy-I added 1 tsp. Dijon mustard
1 cup good olive oil (Trudy-I used ¾ c. instead of 1 cup)
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying
Directions:
Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste (or use an immersion blender or whisk). Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
Melt 1 tablespoon oil and 1 tablespoon butter in a sauté pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
Pecan Salad & Sweet and Spicy Candied Pecans
For the dressing:
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar (Trader Joe’s)
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 Tbsp. mayo
1 tsp. Dijon mustard
3/4 cup good olive oil
For the salad:
Enough mixed salad greens for 6 servings
Chopped red onion
Dried cherries (or craisins)
Crumbled goat cheese
Candied Pecans (recipe below)
For the dressing, place the vinegars, sugar, salt, pepper, mayo and mustard in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season to taste. (or use an immersion blender or whisk)
Toss the salad greens with enough dressing to moisten and place cherries, cheese, and pecans on top.
Sweet and Spicy Candied Pecans
Bon Appétit, September 1999
Ingredients:
Nonstick vegetable oil spray
3 tablespoons light corn syrup (or maybe honey instead)
1 1/2 tablespoons sugar (or brown sugar)
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces
Directions:
Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)
Makes 1 1/2 cups.
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar (Trader Joe’s)
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 Tbsp. mayo
1 tsp. Dijon mustard
3/4 cup good olive oil
For the salad:
Enough mixed salad greens for 6 servings
Chopped red onion
Dried cherries (or craisins)
Crumbled goat cheese
Candied Pecans (recipe below)
For the dressing, place the vinegars, sugar, salt, pepper, mayo and mustard in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season to taste. (or use an immersion blender or whisk)
Toss the salad greens with enough dressing to moisten and place cherries, cheese, and pecans on top.
Sweet and Spicy Candied Pecans
Bon Appétit, September 1999
Ingredients:
Nonstick vegetable oil spray
3 tablespoons light corn syrup (or maybe honey instead)
1 1/2 tablespoons sugar (or brown sugar)
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces
Directions:
Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)
Makes 1 1/2 cups.
Camp Recipes
Melanie Ewell sent her camp recipes to me today - they are too good not to share. Especially the peanut butter cups. Yum! I’ll post each recipe as a separate blog entry for improved indexing/printing.
Enjoy!
Enjoy!
Tuesday, June 15, 2010
Camp Shout-outs
Girl’s Camp is a truly a collaborative effort. A big thank you to everyone for countless hours of service.
Sister Wright was the first to arrive at camp and the last to leave. She decorated our camp and oversaw skit costumes – what a talented lady! And she worked from sun up to sun down on whatever she could. She’s a trooper!
Sister Ewell and Sister Stagg spent the majority of camp working in the kitchen. They prepped, cooked and served all our meals. And they were always the last to eat. We would have starved without them. Literally. Thank you Sister Ewell and Sister Stagg.
Sister Rafie wore many hats – she taught our certification class, was our camp photographer, helped in the kitchen and the list goes on. What I love about Sister Rafie is her desire to be with the girls. It’s obvious how much she loves them.
Sister Madsen was my right hand in all things devoting hours to logistics and planning. Plus, she oversaw our very popular craft projects and secret sister assignments. This itty bitty woman is a powerhouse of energy, service and love. I would happily serve by her side again any day.
And thank you to our ward family. The Relief Society sisters transported us to/from camp and sent up a delicious strawberry shortcake dessert. Lindee Parker prepared an amazing skit (the best one, in my opinion). The Priesthood donated significant time in setting up and taking down our campsite. They even secured a hot water heater and sink for us. And Bro. Pritt and Bro. Leavitt did the dishes! It’s wonderful being spoiled.
Thank you!
Sister Wright was the first to arrive at camp and the last to leave. She decorated our camp and oversaw skit costumes – what a talented lady! And she worked from sun up to sun down on whatever she could. She’s a trooper!
Sister Ewell and Sister Stagg spent the majority of camp working in the kitchen. They prepped, cooked and served all our meals. And they were always the last to eat. We would have starved without them. Literally. Thank you Sister Ewell and Sister Stagg.
Sister Rafie wore many hats – she taught our certification class, was our camp photographer, helped in the kitchen and the list goes on. What I love about Sister Rafie is her desire to be with the girls. It’s obvious how much she loves them.
Sister Madsen was my right hand in all things devoting hours to logistics and planning. Plus, she oversaw our very popular craft projects and secret sister assignments. This itty bitty woman is a powerhouse of energy, service and love. I would happily serve by her side again any day.
And thank you to our ward family. The Relief Society sisters transported us to/from camp and sent up a delicious strawberry shortcake dessert. Lindee Parker prepared an amazing skit (the best one, in my opinion). The Priesthood donated significant time in setting up and taking down our campsite. They even secured a hot water heater and sink for us. And Bro. Pritt and Bro. Leavitt did the dishes! It’s wonderful being spoiled.
Thank you!
Monday, June 14, 2010
A Few of my Favorite Things…
The very messy feather boas
Landyn’s face when I told her the girls had to clean the latrines. Icky, I know.
Grace arriving early for kitchen duty and being so helpful
Sister Ewell’s cooking
Receiving personal letters from our parents
Danica screaming about the ice cold shower. I laughed really hard when I realized the hot water heater wasn't connected. (I’m a mean camp director).
Our wonderful skit! Seriously, we rocked the camp.
Watching Kasdyn play “Junk in the Trunk.” That girl can move.
Bri’s smile when she talked about her Dad and family
Maddy P. wrapping her arms around me and saying, “I want nothing more than to go home” when she was homesick. I love big bear hugs.
Watching McCall, Baylie and Brenna and Madison W and Alex interact/love/serve each other. I L.O.V.E sisters! They really are your best friends in life.
Hearing laughter all the time - it’s one of my favorite sounds.
Sydney’s perfect hair – even at camp
Noelle cheering/participating in all the games
Having a stream of running water in our campsite
Megan’s smile
Kacie, Hannah, Emma P. and Maddy P. naming their pet moths – the “bat sized” moth was named Alejandro
Bronte’s curiosity and enthusiam
Watching our fifth years serve as leaders in our ward campsite – yay Bekah, Jessica, Jasmine, Bethany, Lindsey, Tiffany, Brenna and Alex! What would we have done without you guys?
Madelyn volunteering for latrine duty on the last day of camp. Everyone tried to avoid this job and she volunteered to do it. Amazing.
Sister Madsen leaping out of my tent (literally) when I got sick. Poor Sister Madsen. That was really gross. I’m still embarrassed about that.
Meeting and getting to know our non-member friends: Lexi, Ashley, Kallie, Megan, Amanda, Mikki and Abigial. We’re so happy you guys came to camp with us.
Emma B’s sweet disposition
Bro. Pullan and Bro. Dyer crawling out of the itty bitty supply tent they mistakenly assumed was the “priesthood tent.” They slept there all night leaving the big priesthood tent vacant.
Bailey teaching/doing all the cheers
Becca’s wonderful missionary example
Sitting by the campfire
McKenzie’s face when she saw her dad after a few days at camp
Xan told me one day she thought I was pretty. I know this is a silly thing to write, but when a gorgeous girl tells you that you look pretty, it makes your day. I’m still smiling about it. :)
Watching the priesthood in action. A true highlight for me
Our sassy logo
Testimony meeting
Taking a shower when I got home…three times. I was really dirty.
Seeing Bishop every night
The snipe hunt - a traditional favorite
I could go on and on and on…
I really can’t believe camp is already over. What a great week! I hope you all had a wonderful time and always remember the spirit and sweet simplicity of camp.
I miss serving in YW already.
Landyn’s face when I told her the girls had to clean the latrines. Icky, I know.
Grace arriving early for kitchen duty and being so helpful
Sister Ewell’s cooking
Receiving personal letters from our parents
Danica screaming about the ice cold shower. I laughed really hard when I realized the hot water heater wasn't connected. (I’m a mean camp director).
Our wonderful skit! Seriously, we rocked the camp.
Watching Kasdyn play “Junk in the Trunk.” That girl can move.
Bri’s smile when she talked about her Dad and family
Maddy P. wrapping her arms around me and saying, “I want nothing more than to go home” when she was homesick. I love big bear hugs.
Watching McCall, Baylie and Brenna and Madison W and Alex interact/love/serve each other. I L.O.V.E sisters! They really are your best friends in life.
Hearing laughter all the time - it’s one of my favorite sounds.
Sydney’s perfect hair – even at camp
Noelle cheering/participating in all the games
Having a stream of running water in our campsite
Megan’s smile
Kacie, Hannah, Emma P. and Maddy P. naming their pet moths – the “bat sized” moth was named Alejandro
Bronte’s curiosity and enthusiam
Watching our fifth years serve as leaders in our ward campsite – yay Bekah, Jessica, Jasmine, Bethany, Lindsey, Tiffany, Brenna and Alex! What would we have done without you guys?
Madelyn volunteering for latrine duty on the last day of camp. Everyone tried to avoid this job and she volunteered to do it. Amazing.
Sister Madsen leaping out of my tent (literally) when I got sick. Poor Sister Madsen. That was really gross. I’m still embarrassed about that.
Meeting and getting to know our non-member friends: Lexi, Ashley, Kallie, Megan, Amanda, Mikki and Abigial. We’re so happy you guys came to camp with us.
Emma B’s sweet disposition
Bro. Pullan and Bro. Dyer crawling out of the itty bitty supply tent they mistakenly assumed was the “priesthood tent.” They slept there all night leaving the big priesthood tent vacant.
Bailey teaching/doing all the cheers
Becca’s wonderful missionary example
Sitting by the campfire
McKenzie’s face when she saw her dad after a few days at camp
Xan told me one day she thought I was pretty. I know this is a silly thing to write, but when a gorgeous girl tells you that you look pretty, it makes your day. I’m still smiling about it. :)
Watching the priesthood in action. A true highlight for me
Our sassy logo
Testimony meeting
Taking a shower when I got home…three times. I was really dirty.
Seeing Bishop every night
The snipe hunt - a traditional favorite
I could go on and on and on…
I really can’t believe camp is already over. What a great week! I hope you all had a wonderful time and always remember the spirit and sweet simplicity of camp.
I miss serving in YW already.
Sunday, June 13, 2010
Thursday, June 3, 2010
Wednesday, June 2, 2010
1st-4th Year Tent Assignments
All young women will be staying in the blue and yellow Northpole 6-person tents.
Tent 1
Rebecca Randall
Megan Mez
Lexi Bardole
Bailey Konold
Abigail Till
Tent 2
Kacie Wickstrom
Madison Pritt
Hannah Leavitt
Emma Park
Tent 3
Bronte Rath
Landon Dyer
Ashley Darcy
McKenzie Pullan
Sydney Stagg
Tent 4
Kasdyn Rafie
Megan Gneiting
Kallie Koch
Emma Bradford
Tent 5
Bri Baxter
Amanda Morvay
Baylie Olsen
Xan Rafie
Tent 6
Mikki Marvelle
McCall Olsen
Madison Waid
Danica Topham
Tent 7
Grace Horn
Noelle Warden
Madelyn Parker
Tent 1
Rebecca Randall
Megan Mez
Lexi Bardole
Bailey Konold
Abigail Till
Tent 2
Kacie Wickstrom
Madison Pritt
Hannah Leavitt
Emma Park
Tent 3
Bronte Rath
Landon Dyer
Ashley Darcy
McKenzie Pullan
Sydney Stagg
Tent 4
Kasdyn Rafie
Megan Gneiting
Kallie Koch
Emma Bradford
Tent 5
Bri Baxter
Amanda Morvay
Baylie Olsen
Xan Rafie
Tent 6
Mikki Marvelle
McCall Olsen
Madison Waid
Danica Topham
Tent 7
Grace Horn
Noelle Warden
Madelyn Parker
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