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Chicken Yumsticks
Ingredients
2/3 cup plain low-fat yogurt
2 tsp. brown sugar
2 tsp. hot sauce, plus extra to eat with the chicken
1 tsp. ground cumin
2 garlic cloves, minced
1/4 tsp. salt
8 chicken breast halves
Lemon wedges (optional)
Directions
Combine a few tablespoons of the yogurt with the brown sugar in a medium-sized bowl and mix until well blended. Add the remaining yogurt, hot sauce, cumin, garlic and salt. Cut each chicken breast half into 6 to 8 equal pieces.Add to the yogurt mixture and stir until well combined. Thread the chicken onto eight skewers. Place in a doubled gallon-size ziptop bag (to guard against leaks). Chill for 30 minutes to 2 hours. Pack in a cooler to bring to the park. At the park, prepare the coals for grilling. Grill the kebobs over medium heat, rotating sides every few minutes, until cooked through, about 10 to 14 minutes total. Serve with extra hot sauce and lemon wedges. Serves 6 to 8.
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Hamburgers
Ingredients
1 lb. lean ground beef
4 drops Worcestershire sauce
1 tsp. crushed oregano
Salt and pepper to taste
6 hamburger buns, split
Directions
In a large bowl, combine the beef, Worcestershire, oregano, salt and pepper. Mix well and form the meat into 6 patties. When the coals are hot and evenly distributed, place the burgers in the center of the grill and set the buns, open-face down, to the outside edge. As soon as the buns are toasted, flip the burgers and place a bun top on each. This will help the meat cook through while the bread soaks up juices. Serves 6. Set out with your favorite condiments.
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Pan-Fried Trout
Ingredients
1/2 cup all-purpose flour or cornmeal
2 tsp. dried parsley
1 tsp. dried minced onions
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp. dried lemon peel
1/4 tsp. pepper
A pinch of cayenne
2 9-oz. trout, cleaned and filleted
1 tbsp. butter or oil
Directions
Mix the dry ingredients in a large sealable plastic bag. At the camp, shake the cleaned fish in the bag of dry mix. Heat the butter or oil in a heavy frying pan set on a grill about 1 inch above hot coals. Cook the coated fish for six minutes, flip it over and continue cooking until it flakes. Serves four.
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Garden Green Salad Dressing
Ingredients
2 ounces balsamic vinegar
4 ounces extra-virgin olive oil
1 tsp. salt
1 garlic clove, minced
Directions
Measure the vinegar and oil into a small sealable jar. Add the salt and garlic. Close and shake. Makes 3/4 cup.
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Chocolate-Dipped Strawberries
Ingredients
Directions
1/4 cup heavy cream
1/4 cup sour cream
1 7-oz. high-quality dark chocolate bar
1/2 cup confectioners' sugar
2 pints strawberries, stems left on
Directions
In a medium-sized bowl, whisk the heavy cream and sour cream until the mixture is smooth. Refrigerate covered for at least two hours.
Working over a piece of waxed paper, use a potato peeler to shave the chocolate bar. Put the chocolate shavings into a small bowl and set aside. Sift the confectioners' sugar over the waxed paper, then transfer the powdery sugar into a separate small bowl. Just before serving, pour the cream mixture into a small bowl, too.
Arrange the strawberries around the three bowls on a platter and serve. Guests should first dip the strawberries into the cream, then into the sugar, and finally into the chocolate. Makes 6 servings.
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Banana Cream Pie
Crust
5-1/2 tbsp. butter, melted
1 cup graham cracker crumbs
Filling
1/2 cup flour
3/4 cup sugar
1/4 tsp. salt
3 cups milk
4 egg yolks
1-1/2 tsp. vanilla extract
2 tbsp. butter
2 large bananas
Confectioners' sugar
Whipped cream
Dried banana chips (optional)
Directions
Preheat the oven to 350 degrees. To make the pie crust, blend the melted butter and the graham cracker crumbs in a bowl until they stick together. Press the dough onto the bottom and sides of a 10 inch pie plate. Bake for twenty minutes or until lightly toasted.
To make the filling, blend the flour, sugar, and salt in a heavy saucepan. Slowly whisk in the milk and cook over medium heat, stirring continually, until the filling is smooth and thick and coats the back of a wooden spoon, which will take about seven to eight minutes.
Beat the egg yolks in a separate bowl and stir in 1/2 cup of the warm mixture, then pour it back into the saucepan. Cook for 5 more minutes, stirring constantly.
Remove from the heat and stir in the vanilla extract and butter.
Let the mixture cool, covered, for 5 minutes, then restir and pour half of it into the baked pie crust. Swirl the pie plate so the sides of the crusts are coated with the cream.
Slice the bananas evenly over the cream and dust them with confectioners' sugar. Pour the remaining pudding over the bananas, then refrigerate until ready to serve.
Spread whipped cream over the pie and garnish with banana chips. Makes 8 servings.
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Blueberry-Apple Crisp
Ingredients
4 cups blueberries (if using frozen, do not defrost)
2 cups peeled, diced Granny Smith apples
1/2 cup finely chopped apricots (optional)
1 tbsp. plus 1 tsp. fresh lemon juice
1 cup all-purpose flour
2 cups old-fashioned rolled oats
1 cup packed light brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. grated nutmeg
1/4 tsp. ginger
1 cup unsalted butter, melted
Heavy cream or vanilla ice cream (optional)
Directions
Preheat oven to 375 degrees. Grease a casserole dish that's roughly 9 by 11 inches. (The exact size doesn't matter as long as the fruit fills the dish about 2 inches deep.) In a medium-sized bowl, toss the fruits and the lemon juice, then spread them evenly in the casserole.
In a separate bowl, toss the flour, oats, brown sugar and spices until thoroughly blended. Add the melted butter and mix until crumbly. Pat this mixture on top of the fruit. Bake the crisp for 30 minutes, or until the top is browned and the fruit is soft. Serve warm with--if you dare--heavy cream or vanilla ice cream. Makes 6 servings.
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Brownie Ice Cream Sandwich
Ingredients
4 brownies
1 pint vanilla ice cream
4 tablespoons chocolate sauce
4 cigarette cookies
1/2 cup raspberries
4 mint sprigs
Directions
Place brownies in the center of 4 plates. Top each brownie with a scoop of ice cream. Drizzle chocolate sauce over ice cream. Garnish with cookies, raspberries and mint sprigs.
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