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ljgeoffThis is me, planning the meals for the Fourth Annual Great Summer Camp Out. There will be 12 adults, 1 teen, 7 grade-school kids, 3 toddlers, 2 babies.
We're going to Michigan Adventure on Monday, Aug 8, and heading to the cabin (up in Manistee) after. We'll get dinner out after Michigan Adventure, and set up tents, hopefully before dark. We've set them up in the dark before, and with the toddlers and babies we have this year, I shudder at the thought.
So, bfast, Tues: I'll be cooking over a campfire: Coffee and creamer, various teas, pancakes, eggs, fried potatoes, bacon, sausage. Jake has celiac, and he's pretty sensitive, so I'll need to be careful with pots/bowls, utensils. So, a bowl to mix the pancakes, and I'll boil and slice the potatoes in advance, and have them in a bag. Four pans: pancakes, bacon and sausage, potatoes and eggs. A whip for the pancake batter, and a ladle and flipper. A fork for the bacon and sausage. A flipper/spatula for the eggs and another one for the potatoes. Juice and water to drink.
Two containers to wash pots/pans/utensils; paper to eat from.
Lunch Tues and Wed: sandwiches, yogurt, fruit -- 2 loaf WW bread, 2 loaf white bread, pack of gluten-free wraps; peanut butter and jelly, swiss and american cheese, four pounds of various lunch meats along with lettuce, tomatoes, mayo, and mustard; a selection of yogurt and two 16-packs of yogurt tubes; baby carrots, apples, bananas, grapes, and a watermelon. Soda pop and water. -- baggies/wrap to bring stuff to the beach, if we want.
Dinner Tues: Steak (6 lbs) and salmon (one whole); barley pottage1, baked potatoes (sweet and white), grilled veg. blend (carrots, broccoli, zucchini, grape tomatoes, red onion), sweet corn, and green salad. Salad dressing - ranch, french, vinaigrette.
B'fast, Wed: mostly the same, with home made fritters/donuts instead of pancakes; maybe some oatmeal.
gallon baggies to marinate the steaks, and to mix and marinate the veg; a bowl for the salad. The big cast iron dutch oven for the pottage; fish-giller thingy and the veg. griller thingy.
so, for utensils/bowls/pans:
6' folding table
french press and tea kettle
coffee cups
grill grates
bowl (dedicated to pancakes and fritters)
2 big bowls with tongs/severing spoon (salad, fruit)
four cast iron frying pans (one dedicated to pancakes)
cast iron dutch oven
pot to boil macaroni and heat water
fish griller thingy
veg griller thingy
whip, ladle, and flipper (dedicated to pancakes)
2 cooking forks, two cooking tongs, flipper/spatula
3 large serving platters (get those cheap aluminum roasting pans)
2 chef's knives and 2 paring knives
2 cutting boards
heavy-duty aluminum foil
gallon baggies / sandwich baggies
100 heavy-duty paper plates
plastic forks/knives
disposable drinking cups
shopping list:
coffee and creamer
salt/pepper
garlic powder, lemon pepper, marinades for steaks and salmon2
A-1 sauce
baking powder and yeast
bag of sugar
bag of powdered sugar
bag of brown sugar
2 bottles veg. oil
bag of flour
2 pounds of butter
1 lb margarine
pancake syrup/cinnamon sugar
4 dozen eggs
1 package dry milk
10 lbs potatoes, boiled and sliced
10 lbs potatoes for baking
5 lbs sweet potatoes for baking
4 lbs bacon/ 4 lbs sausage
oatmeal
gluten free wraps
2 dozen yogurt cups (quarts?)
2-16 packs yogurt tubes
2 pints blueberries, 2 watermelon, 3 bunches bananas, 4 bunches grapes, 2 bags apples
2 loafs white bread, 2 loafs whole wheat, one loaf rye
6 lbs lunch meats (salami, ham, pastrami, turkey)
sauerkraut, mustard, mayo
peanut butter and jelly
box of pearl barley
2 boxes veg. stock
1 lb mushrooms
2 large white onions
2 lb salad greens
1/2 lb broccoli, 1/2 lb carrots, 1/2 lb summer squash, 1 lg. purple onion
24 ears of sweet corn
1 lb Italian sausage
6 lbs steak (maybe go with chuck steaks?)
one whole salmon
1/2 lb ground beef
2 cans tomato soup
2 cups macaroni
salad dressings: ranch, vinaigrette, french, blue cheese
4 bags marshmallows, 40 chocolate bars, 2 boxes graham crackers
garbage bags
paper towels
paper plates
plastic-ware
1) recipe for barley pottage:
1 lb Italian sausage
2 lg white onions
1 lb mushrooms
2 cups dry pearl barley
6 cups veg. or chicken stock
Directions: Chop onions and slice mushrooms; in a large dutch over, brown sausage, add onions and mushrooms and saute until water comes from the mushrooms and is cooked out; add barley and stock. Put a lid on it and bake for 45 min - 1 hr; taste barley for doneness.
2) marinades:
for salmon: 1/3 cup soy sauce, 1/3 cup brown sugar, 1/3 cup water, 1/4 cup oil -- place fillets in a large ziploc with marinade and let sit (refrigerated/ in cooler) for 2 hrs. Sprinkle with salt and lemon pepper -- grill
for steak: Just a good quality balsamic vinaigrette
We're going to Michigan Adventure on Monday, Aug 8, and heading to the cabin (up in Manistee) after. We'll get dinner out after Michigan Adventure, and set up tents, hopefully before dark. We've set them up in the dark before, and with the toddlers and babies we have this year, I shudder at the thought.
So, bfast, Tues: I'll be cooking over a campfire: Coffee and creamer, various teas, pancakes, eggs, fried potatoes, bacon, sausage. Jake has celiac, and he's pretty sensitive, so I'll need to be careful with pots/bowls, utensils. So, a bowl to mix the pancakes, and I'll boil and slice the potatoes in advance, and have them in a bag. Four pans: pancakes, bacon and sausage, potatoes and eggs. A whip for the pancake batter, and a ladle and flipper. A fork for the bacon and sausage. A flipper/spatula for the eggs and another one for the potatoes. Juice and water to drink.
Two containers to wash pots/pans/utensils; paper to eat from.
Lunch Tues and Wed: sandwiches, yogurt, fruit -- 2 loaf WW bread, 2 loaf white bread, pack of gluten-free wraps; peanut butter and jelly, swiss and american cheese, four pounds of various lunch meats along with lettuce, tomatoes, mayo, and mustard; a selection of yogurt and two 16-packs of yogurt tubes; baby carrots, apples, bananas, grapes, and a watermelon. Soda pop and water. -- baggies/wrap to bring stuff to the beach, if we want.
Dinner Tues: Steak (6 lbs) and salmon (one whole); barley pottage1, baked potatoes (sweet and white), grilled veg. blend (carrots, broccoli, zucchini, grape tomatoes, red onion), sweet corn, and green salad. Salad dressing - ranch, french, vinaigrette.
B'fast, Wed: mostly the same, with home made fritters/donuts instead of pancakes; maybe some oatmeal.
gallon baggies to marinate the steaks, and to mix and marinate the veg; a bowl for the salad. The big cast iron dutch oven for the pottage; fish-giller thingy and the veg. griller thingy.
so, for utensils/bowls/pans:
6' folding table
french press and tea kettle
coffee cups
grill grates
bowl (dedicated to pancakes and fritters)
2 big bowls with tongs/severing spoon (salad, fruit)
four cast iron frying pans (one dedicated to pancakes)
cast iron dutch oven
pot to boil macaroni and heat water
fish griller thingy
veg griller thingy
whip, ladle, and flipper (dedicated to pancakes)
2 cooking forks, two cooking tongs, flipper/spatula
3 large serving platters (get those cheap aluminum roasting pans)
2 chef's knives and 2 paring knives
2 cutting boards
heavy-duty aluminum foil
gallon baggies / sandwich baggies
100 heavy-duty paper plates
plastic forks/knives
disposable drinking cups
shopping list:
coffee and creamer
salt/pepper
garlic powder, lemon pepper, marinades for steaks and salmon2
A-1 sauce
baking powder and yeast
bag of sugar
bag of powdered sugar
bag of brown sugar
2 bottles veg. oil
bag of flour
2 pounds of butter
1 lb margarine
pancake syrup/cinnamon sugar
4 dozen eggs
1 package dry milk
10 lbs potatoes, boiled and sliced
10 lbs potatoes for baking
5 lbs sweet potatoes for baking
4 lbs bacon/ 4 lbs sausage
oatmeal
gluten free wraps
2 dozen yogurt cups (quarts?)
2-16 packs yogurt tubes
2 pints blueberries, 2 watermelon, 3 bunches bananas, 4 bunches grapes, 2 bags apples
2 loafs white bread, 2 loafs whole wheat, one loaf rye
6 lbs lunch meats (salami, ham, pastrami, turkey)
sauerkraut, mustard, mayo
peanut butter and jelly
box of pearl barley
2 boxes veg. stock
1 lb mushrooms
2 large white onions
2 lb salad greens
1/2 lb broccoli, 1/2 lb carrots, 1/2 lb summer squash, 1 lg. purple onion
24 ears of sweet corn
1 lb Italian sausage
6 lbs steak (maybe go with chuck steaks?)
one whole salmon
1/2 lb ground beef
2 cans tomato soup
2 cups macaroni
salad dressings: ranch, vinaigrette, french, blue cheese
4 bags marshmallows, 40 chocolate bars, 2 boxes graham crackers
garbage bags
paper towels
paper plates
plastic-ware
1) recipe for barley pottage:
1 lb Italian sausage
2 lg white onions
1 lb mushrooms
2 cups dry pearl barley
6 cups veg. or chicken stock
Directions: Chop onions and slice mushrooms; in a large dutch over, brown sausage, add onions and mushrooms and saute until water comes from the mushrooms and is cooked out; add barley and stock. Put a lid on it and bake for 45 min - 1 hr; taste barley for doneness.
2) marinades:
for salmon: 1/3 cup soy sauce, 1/3 cup brown sugar, 1/3 cup water, 1/4 cup oil -- place fillets in a large ziploc with marinade and let sit (refrigerated/ in cooler) for 2 hrs. Sprinkle with salt and lemon pepper -- grill
for steak: Just a good quality balsamic vinaigrette