LET’S GET COOKIN’ TEEN BASIC’S CAMP 2014
Here are the photos from Let’s Get Cookin’s Teen Basics Camp held the Week of July 7th, 2014.
Monday, July 7th – BREAKFAST
The Students each made an Omelet for themselves. The rest of the items that were made were: Waffles, Bacon & Sausage, Home Fries, Granola, Breakfast Fruit Shakes and Eggs Benedict.
Home Fries
Tuesday, July 8th – LUNCH
Lunch Items made were: Clam Chowder, Vegetable Soup and Tomato Basil Soup. Salads were Pasta Salad and Grilled Seafood Salad which was made with Grilled Salmon. The students also made Buttermilk Biscuits and Chili Corn Bread to go with the Soups and Salads. Sandwiches were Portobello Mushroom Sliders and Southwest Chicken Wraps. Dessert was Chocolate Brownies.
July 10th – DINNER
Dinner items that were made were: Garlic Dinner Rolls, Baby Lettuce Salad, Caesar Salad, Vegetable Chili, Beef Stroganoff, Chicken Croquettes, Macaroni & Cheese Supreme, Scalloped Potatoes and Strawberry Granita for Dessert. Iced Tea was the Beverage.
July 11th – DESSERT DAY
The Dessert Recipes were chosen from a student request list. The items made were Apple & Berry Pies, Chocolate Chip Cookies, Chocolate Fudge Cupcakes, Coconut Snowballs, Eclairs with Pastry Cream & Vanilla Ice Cream.
July 12th, – MYSTERY BAG DAY
On the final day, each group (4 in all) were given a ‘Mystery Bag’ containing a Protein, a Starch and a Vegetable from which they were to create a meal. The groups were allowed to use whatever they needed from the Pantry and the Refrigerator. The resulting products were quite amazing and delicious.
Group A – were given Beef Steak, Potatoes and Zucchinni. They made Seasoned Grilled Steak which they sliced thinly, Mashed Potatoes and Grilled Zucchini topped with Cheddar Cheese.
Group B was given Chicken Breast, Italian Rice, Snap Peas and Green Asparagus. They made Chicken Parm-Asian, Risotto with Snap Peas and Roasted Asparagus.
Group C was given Pork Tenderloin, Sweet Potatoes, Apricots & Apples. They elected to make Pork Lettuce Wraps with a Fruit Salsa and Sweet Potato Fries.
Group D was given Bowtie Pasta, Fresh Tomatoes, Yellow Squash and Italian Sausage. Included in their Package was Romaine Lettuce, Cucumbers & Carrots. They elected to make Pasta with a Bolognese Sauce and a Green Salad with Vinaigrette & Bruschetta with a Pesto Topping.
