Camp Recipes

The Following recipes are used in our kitchen and are very popular with our groups.

Baked Oatmeal
7-10 People
1 cup Brown Sugar
1/8 Cup melted butter
2 eggs
3 cups of oatmeal
1 tsp. salt
2 tsp. baking powder
1 cup milk

Bake at 350 for about an hour

It is finished cooking when brown on top and not gooey in the middle.

The next recipes are Martha Kohns favorites.
Credit is given.

Apple Salad
Eleanore Kohns
1 cup milk
1/2 cup surgar
1 Tsp. Flour
1 egg white
dash of salt
vanilla

Mix together sugar and flour. Beat in egg white. Add milk, salt and vanilla. Mix all together over low heat until it thickens. Cool and refrigerate until ready to use. Pour mixture over diced apples, or any combination of fruits. Some examples: raisins, pineapple, mandarin oranges, grapes, etc.

Note: Fruit should be dry or dressing will become soupy. This is a great recipe to have on hand and just prepare fruit at last minute. I have also added sunflower seed to this and it adds that sweet and salty combo.

Broccoli-Cheese Soup
Jane VanLaan

1 cup diced onions
1 cup diced carrots
1 cup diced potatoes
1 cup diced celery
2 cup diced broccoli
1/2 cup green pepper

Combine all the above ingredients in a large kettle, add 6 cups of water and 6 chicken boullion cubes. Cook about 15 minutes – until vegetables are tender. Gradually add 1/2 cup flour to 2 cup milk. Then add to soup, stirring until slightly thick. Add 8 oz. of cheese (I use Velveeta) and stir until dissolved. Simmer about 5-10 minutes more.

Pumpkin Bars
Sandy Kooy

2 cups sugar
2 cups pumpkin
3/4 cup oil
4 eggs
2 cups flour
2 tsp Baking powder
1 tsp cinnamon
1 Tbs Baking Soda

Mix all ingredients together. Bake in a greased and floured cookie sheet/jelly roll pan at 350 for 30 min.

Frost with this Cream Cheese frosting
4 oz cream cheese
1 1/2 tsp. milk
1/4 cup butter
2 cup powdered sugar
1 tsp

Baked Pineapple
Sherri Kohns

1 20 oz can pineapple tidbits drained
3/4 cup sugar
2 cups Ritz Cracker, crushed
1 cup shredded cheddar cheese
6 Tbs flour
1 stick of butter, melted

Drain pineapple and put in shallow pan, cover with cheese. Mix sugar and flour spread over pineapple and cheese. Top with crackers mixed with butter.
Bake at 350 degrees for 30 minutes

Chicken Cups

Chopped, cooked chicken breast
onion, celery, salt, pepper, and mayo or salad dressing
Grands Tube biscuit or similar

Flatten tube biscuit. Spray muffin tin. Place biscuit down in muffin tin. Mix all other ingredients in a bowl. With an ice cream scooper, place one scoop of chicken mixture in the muffin tin. Bake at 350 until chicken is cooked through and biscuit is thoroughly baked about 20 minutes.

 

The Springs Cookie

1-Cup Sugar
1-Cup Brown Sugar
1-Cup Vegetable Oil
1-Cup Softened Butter
1-Egg
1-tsp Salt
1-tsp Baking Soda
1-tsp Vanilla
3 1/2-Cups Flour
1-Cup Rice Krispies
1-Cup Quik Oats
1/2-Cup Coconut
1-Cup Chopped Nuts

Preheat oven to 350 degrees.  In a large bowl, mix sugars, vanilla, oil, egg, and butter until evenly blended.  Stir in baking soda, salt, and flour.  Mix well.
Add rice krispies, coconut, oats, and nuts.  Mix well again.  Drop by teaspoonfuls on an ungreased baking sheet.
Bake for 10-12 minutes or until edges are golden.  Makes about 3 dozen cookies.

 

Molasses Crinkles

Mix Together:

3/4-Cup Shortening
1-Cup Brown Sugar
1 Egg
1/4-Cup Blackstrap Molasses

Add:

2 1/4-Cup Flour
2-tsp Baking Soda
1/4-tsp Salt
1/2-tsp Cloves
1-tsp Cinnamon
1-tsp Ginger
Granulated Sugar

Roll into balls, dip tops into sugar.
Place on greased baking sheet and bake at 375 degrees for 10-12 minutes