Recently, my oldest son Carter had his first camp experience. We had signed up a month or two ago and the time had finally come. We checked the supply list over and over and at last we arrived.
Camp Shekinah, 45 minutes north of Saskatoon was bursting with children wanting to tackle nature along the beautiful North Saskatchewan River. The kids were a bit nervous and the parents, well I cannot speak for everyone, but I felt strange leaving this child who I have looked after almost every day of his life with strangers for five nights. He was excited. I was feeling strangely sad, but I wanted him to go.
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Despite some hot weather, mosquitoes and too much heat, we attended the closing program. The reviews were great. New friends, great councillors who looked after the kids well and fun activities. I even heard plans for next year. His favourite part, other than flying on a wire or swimming in a pond, was a
medieval feast. Can you imagine a camp
kitchen filled with boys and girls experiencing a hands-on meal? It sounded like so much fun that I tried to whip up a feast for everyone to try. I turned to the kitchens at www.kraft
canada.com.
Grilled baby back ribs
I tried these ribs because you get gooey and that is the appeal.
I served the ribs with raw peas that they had to open and fresh carrots and radishes.
To prepare, cut three racks of baby back ribs into two-rib pieces.
Cook ribs according to one of the three methods below.
Heat barbecue to medium. Brush ribs generously with barbecue sauce. Grill for about 10 minutes or until sauce sets thickly.
Microwave: Place ribs in large microwavable bowl or pie plate;
add 1/2 cup (125 mL) water. Microwave on high for 20 minutes, then barbecue as above.
Simmering: Place ribs in a large pot with lid. Cover with cold water; bring to a boil and simmer 20 minutes. Drain, then barbecue as directed above.
Refreshing watermelon boat
A great dessert for summertime. The kids loved making the melon balls. Fresh strawberries, raspberries and blueberries made this boat tasty. I could have sworn that it contained a lot of sugar.
1 medium watermelon
10 cups assorted fresh fruit 2.5 L
(melon balls, berries, oranges)
Cut a thin slice from the bottom of one medium watermelon so it will sit flat, being careful not to cut through rind to melon.
Using a pencil and a 11/2 inch (3.5 cm) wide cardboard guide, draw scallop design about one-third of the way down from the top of the melon. On top third, mark handle.
Using a sharp paring knife carefully cut watermelon to create scallops and handle; remove top section.
Scoop melon into balls or wedges, reserving six to eight cups (1.5-2 L) for fruit basket; leave shell one inch (2.5 cm) thick. Wrap watermelon basket in plastic wrap; refrigerate until ready to serve. Fill watermelon basket with mixed fresh fruit just before serving.
And for those of you who do not want to eat with your fingers, here is a seasonal dessert.
Peachie plum pie
2 cups sliced peaches 500 mL
2 cups sliced purple plums 500 mL
1 tablespoon lemon juice 15 mL
1/4 teaspoon almond extract 1 mL
11/2 cups sugar 375 mL
1/4 cup quick cooking tapioca 60 mL
3/4 teaspoon grated lemon peel 3 mL
1/4 teaspoon salt 1 mL
pastry of your choice for a
double crust pie
2 tablespoons butter 30 mL
In a large bowl, combine the first four ingredients. In another bowl combine sugar, tapioca, lemon peel and salt. Add to fruit mixture. Let stand for 10 minutes. Line a nine inch (22 cm) pie plate with a bottom crust. Add filling and dot with chunks of butter.
Place top on the pie and place slits in the dough. Trim and seal edges. Cover the edges with foil and bake at 450 F (232 C) for 10 minutes. Reduce heat to 350 F (180 C) and remove foil and bake for another 35 minutes until crust is golden brown.
Breakfast sundaes
We tried this treat as a breakfast alternative.
Layer in a medium glass:
1 cup sliced strawberries 250 mL
1/2 cup low-fat vanilla yogurt 125 mL
1/4 cup cereal 60 mL
Repeat layers.
If you are a toast lover but want to jazz things up, try this strawberry-rhubarb freezer jam from Weight Watchers.
2 cups stemmed strawberries 500 mL
1 cup finely chopped rhubarb 250 mL
31/2 cups sugar 875 mL
3/4 cup water 175 mL
1 box of fruit pectin (not the type
for lower-sugar recipes)
Place half of the strawberries in a large bowl. Crush with a potato masher until juicy. Add the remaining strawberries and crush. Stir in the chopped rhubarb and the sugar; let stand for 10 minutes, stirring occasionally.
Bring the water and pectin to a boil in a small saucepan, stirring constantly. Continue stirring and boiling for one minute. Pour into the fruit mixture; stir until the sugar is fully dissolved. Immediately fill freezer containers with the warm fruit mixture, leaving one inch
(2.5 cm) headspace. Top with lids and let stand at room temperature 24 hours. Refrigerate up to three weeks or freeze up to one year.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@
producer.com.
