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Healthy Camp Cooking for Kids


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Dec 11, 2007, 7:39 AM

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“You Are What You Eat”

By Chef Trish

History of Camp Cooking

Everybody collects bits of Christmas memories over the years. These memories become the substance of what the holidays mean. And as we begin to plan for the season ahead, the excitement of creating the next chapter fires the days.

Food cooked on camp fires have been an essential part of everyday life. All around the world cooking began outdoors. Our heritage is enriched by customs from other lands and ethnic groups.

Camp Culture

Worldwide we hold different traditional beliefs. For example, in Italy, the head of the family would cut three large slices of food, and every member had to eat a little of each piece to ensure prosperity in the coming year.


Camp Menu for the Month – Christmas Camp Feast

Christmas Cranberry Punch

2 Cups Cranberry Juice
1 (6 ounce) can of unsweetened pineapple juice
½ Cup of orange juice
½ Cup of lemon juice
½ Cup of red currant jelly
¼ Teaspoon of ground allspice

Combine all ingredients in a saucepan; cook on grill at medium coals until jelly melts and mixture is thoroughly heated. Stir well. Serve hot.
Yield: 1 Quart


Honey Roasted Ham

Place ham in a dutch oven. Rub honey on the ham and attach large circles of pineapple with toothpicks. Put a lid on Dutch oven and place in a fire pit or on the grill. For a smoky flavor cover with tin foil and cut holes in the tin foil. Cook till tender.


Sweet Potato Treats

One sweet potato per person

Cut a slit in the top of potatoes; sprinkle with cinnamon and drop small marshmallows in the slits. Wrap with tin foil and place on the grill.


Green Bean Sauté

¼ Cup of cup of butter
1 Pound of fresh mushrooms, sliced
½ Cup of finely chopped onion
2 Cloves of garlic, minced
½ Teaspoon of salt
½ Teaspoon of pepper
2 Cans of cut green beans
1 Cup (7 oz) crumbled feta cheese

Place a large skillet on the grill. Melt butter. Add mushrooms, onions, garlic, salt, and pepper; cook until mushrooms are tender. Add green beans, cook 5 to 7 minutes or until heated through. Stir in cheese.


Blue Berry Cheese Cake

Place a pre-made Graham Cracker pie crust shell on the top shelf of the grill. In a bowl, mix (with forks) 2 packs of cream cheese with 1 small box of vanilla pudding mix.

Spoon the cream cheese filling into the Graham Cracker crust.

Open 1 can of blueberry pie filling; spoon over the cream cheese filling.

Ready to serve


This month in Chef Trish’s World
Chef Trish will be teaching a cooking class on dorm cooking.

Santa Fe Junior College
Baptist Church
Gainesville, FL

When: January 22 to March 2008

Cost: $100.00 per person

Objective: To teach students and families how to prepare well-balanced meals in less time.

To schedule a private or group class: Phone -- 352-596-5175
E-mail: [email protected]

Happy Holiday's Camp Cooking – From Chef Trish


(This post was edited by Trish_Posey on Dec 11, 2007, 7:59 AM)


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