When I served Mulligatawny soup two week ago, the campers at Deer Crossing ate a bowl each. And they thanked me after the meal for the wonderful alternative to canned cream of chicken soup.
Saturday night I accompanied the grilled pork chops with caramelized onions. I sliced three large yellow onions and slowly sweated them in a cast iron skillet until they turned golden.
I set the skillet on the kitchen counter, not in bowls for the tables. I figured staff would be the only ones to eat the delectable onion dish, which I consider equal to bacon and butter.
I knew that I was in trouble when the first four tables (of seven that night) decimated the caramelized onions. The teary eyed head of the last table (a second-year instructor) almost sent tears to my eyes when he missed out on the onions.
With this background, I knew that I had to prepare enough "special" sandwiches when I created a grilled cheese extravaganza yesterday. Once again, the campers ate every sandwich that was placed on the table.
I grilled 60 sandwiches for the 37 campers that ate in camp yesterday (a couple dozen campers and staff were out on a whitewater rafting trip). They included:
- Traditional grilled cheese with two slices of cheese -- 30 sandwiches; we use Sysco sliced cheddar cheese; it comes in 8 (1-1/2-pound) packages per case or 32 slices per package
- Mozzarella, pesto and sliced tomato -- 10 sandwiches; the number was limited by a small quantity of tomatoes on hand; campers and staff would've eaten more
- Tuna melt with two slices of cheese -- 14 sandwiches; used tuna salad leftover from Saturday’s lunch
- Cheese and salami – 6 sandwiches; only made a small quantity for the staff table