Camp 2005 -- Tuesday's Meals

Here are a few pictures from Tuesday's meals at Northern California FC Camp:

A marinated vegetable salad that we served for lunch today. Today at lunch was the first day that the salad bar filled with salads and condiments. We served the marinated vegetables, sliced cucumber and onions, tuna salad and a tossed green salad.

The vegetable salad included: 1 quart dice tomatoes, 1-pound carrot slivers, 2 green bell peppers, sliced thin, 1-cup chopped parsley, 3 small cans Italian beans, drained and washed. The marinade consisted of 2-1/2 cups of leftover marinade from the tomatoes Sunday evening.

My improvised Dutch oven table. I didn't pack any of my Dutch oven tables this year. To protect the ground and sidewalk, I used the camp's old barbecue pit and a platform for five Dutch ovens. The three regular #14 ovens contain an apple cobbler. I baked scalloped potatoes in the two deep #14 ovens. The deep ovens are the ones with no charcoal on the lid.

We are grilling chicken on the grill. I use a Sysco 9-ounce chicken hindquarter that comes packed 60 to a case. I par-bake the chicken for 45 to 60 minutes in a 325-degree convection oven to save time and heartache over undercooked chicken. I then the grill the hot chicken for about 10 minutes to give it color and apply sauce.

We served tonight's dinner under the trees.

The apple crisp. It takes 1-1/2 (6-1/2-pound) cans of water-packed apples for each #14 Dutch oven. Combine the apples with sugar, cornstarch, cinnamon, lemon juice and lemon zest. Top with your favorite crisp topping and bake for 45 to 60 minutes in a 350-degree Dutch oven.