The following recipes are popular recipes used at camp for meals and rentals:
GREAT CHICKEN SALAD
Yield: 50 Sandwiches Portion: 4 0z.
- 6 lbs. Roasted Chicken
- 16 Hard boiled eggs , chopped
- 3 c Celery small dice
- 1 Tsp. White pepper
- 3 Tbs. Salt. 4 lbs. Favorite Mayo or Salad dressing
- 3 lbs Sour Cream
- 1/4 c Lemon or Orange juice (optional)
- 1 c Red Grape halves (optional )
Roast chicken and pull meat off bone and cut into bite size pieces. In separate bowl combine Mayo, Sour Cream, White pepper and whisk together. Now combine all ingredients, by adding Mayo mixture 1/3 at a time. If not as wet as desired make small batch and add.
When serving place bowl on ice to keep chilled.
Chef Dennis L. Bayne
Fresh Apple Muffins Diabetic
Yield: 12 Portion 1
Ingredients:
- Margarine (soft) 2 tbsp.
- Splenda 2 tbsp.
- Egg (beaten) 1
- Flour 1 ¼ c
- Salt ¼ tsp.
- Baking Powder 2 tsp.
- Skim Milk 6 tbsp.
- Apple (peeled & chopped) 1 small
Cream margarine and Splenda; add egg. Stir in remaining ingredients. Spoon into greased muffin tin, filling no more than two-thirds full. Bake at 400 degrees for 25 minutes or until done.
SIMPLE BANANA CAKE
Serves 32 portions
2 Yellow Cake Mixes
4 Mashed Bananas
2 tsp Baking Soda
Mix cake according to directions on box. Then add banana and soda. Bake at 350 degrees until golden brown about 35 minutes.
Frosting:
One – 3 ½ oz. Box of instant banana or vanilla instant pudding. Add ¾ cup of milk then fold into one 16 oz container of Whipped Topping and spread on cooled cake.
