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KOA Friday Picnic Lunch

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Most camp sites are not available until after 2:00 or so.  But, If you get there early sometimes you can settle in early.  We plan to have lunch as a picnic at a local park or one on the way there.  When we arrive, everyone is ready to set up the communal part of camp – cooking, equipment storage, the bar, etc.  Then everyone has a beer or glass of wine and sets up their own area.  More beer and wine.

KOA Friday Picnic Lunch for 30

Quantities Includes All lunches for the Weekend (because we don’t prepare a set lunch).

Drinks  (no alcohol if we are still driving)

Iced Tea
Tea bags,
1 jug
Lemon 2 – Cut
Sugar
Lemonade 1 can
Soft Drinks 30

Sandwiches Bread 8 loaves
Ham sliced 2 double pks 6 lb
Turkey 2 triple pks 5 lb
Salami 4 lbs
Mayo 1 quart
Miracle Whip 1 quart
Yellow mustard 1 jar
Dijon mustard 2 bottles
Lettuce 3 iceberg
Tomato-sliced 10 roma
Tomato-uncut 5 roma
Cheese-sliced 3 x 2 lbs
Cheese-Provolone 1 pkg
Red onion 2, 1 sliced
Peanut butter 1 jar
Jelly 1 strawberry
Pickles-sliced spicy 1 jar – Costco
Pickles-sliced 1 jar – dill slices
Potato Salad 2 x 3 lbs
String Cheese 60
Carrots 1/2 bag
Watermelon 1
Cookies

Picnic Supplies
Paper Table cloth
Plates-medium 50
Cups 50
Napkins-lunch 50
Plastic forks 50
Plastic knives 10
Plastic spoons 10
Trays 2
Sharp Knife 1
Scissors 1
Tape 1
Ziplocs 1
Cutting board 1
Paper towels 1
Hand soap 1
Trash bags 2
Serving spoons 2

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KOA – June 26-29, 1992 The Game Show

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73 contestants gathered at Kings Canyon National Park for a highly competitive weekend. Each person should bring his/hers/its completed KOA 9 Game Show questionnaire and a white elephant item.

* = recipe on the blog

Friday Dinner

70    Margaritas

*Layerd DipHot Wings – purchase
Strips/*Salsa/*Guacamole

Dinner

Taco Bar – Beef, Chicken
Bean
Rice

Dessert

Mud Slides
Cookies

Milk, Coffee, Cappuccino, Brandy

Saturday Breakfast

Juice
Raisin Bread fresh from Fresno
*Puff Pastry Braid
Champagne
Sparkling Cider
Strawberries

Breakfast Buffet

Bagles, Lox
*Waffles
*Scherman Mcmuffins
Cereal
Yogurt
*Granola
Fruit

Cocoa, Milk, Coffee

Saturday Dinner    Pre-Show All You Can Eat Buffet

70    Open Bar

Hors d’ouevres

*Fondue
*Pigs In Blanket
Artichokes, *Green Goddess, Mayonnaise
Meat Balls, BBQ sauce – purchase

Salad

Jello With Fruit
*Caesar Salad
*Pasta with Crab Salad
*Carrot And Raisin
*New Potato Salad
*Four Bean Salad
*Broccoli Salad
*Sumi Salad

Dinner

Scalloped Potatoes – purchase
Rice – instant
*Chicken Dijon
*Beef Roast
*Shrimp/Scallops With Italian Salsa
Bread/Rolls

Wine

 Dessert

*Chocolate/Amaretto Cheese Cake
*Oreo Cheese Cake
*Scarlet’s Cheese Cake
*Orange/Lemon Cheese Cake
*Whidbey’s Cheese Cake

  Milk/Coffee/Tea

Sunday Brunch

70      *Bloody Mary

*Coffee Cake
*Omelettes   (2 Egg)
*Biscuits
Cereal
Fruit

Milk, Coffee, Cocoa

Sunday Dinner

67    Open Bar

*Cheese Triangles
*Antipasti

Dinner

Wine

Home Made Pasta Dell-Imagine
*Pizza
*Italian Salad
*Tiramisu

Tea, Milk, Coffee

Monday Brunch

53    *Tequila Sunrise

Melon
Muffins     Blue Berry, Bran Raisin – box mix
*Hash Brown Casserole

Cocoa, Milk, Coffee

Monday Dinner  Back To Reality

Leftovers

Snacks          

Fruit
Snack Mix
M&M
M&M Peanuts/Almond
Gummy Bears
Sour Patch Kids
Bearwiches

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KOA June 21-24 , 2002 Solstice, The Day The Sun Stands Still

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As the sun climbs to the highest point in the sky, we begin the midsummer celebration on June 21st.  Be you Wicca, Druid, Native American, or Swedish  it is a time for wild  flowers, passion, bond fires, magic, and the maypole.  Lake San Antonio saw 49 dancers on the maypole.

*recipe is on the blog

Friday dinner

*crab pizza
*spinach dip
*hobbit (diced chilis/salami)
*traditional salad bar
steak
garlic bread – purchase
*mud slides

Saturday brunch

*Florence Moore coffee cake
*bagels
*ham and broccoli strata

Saturday dinner   smorgasbord (mostly purchased except as noted)

Open bar

Fish/bread table

Hard tack/flat bread/crackers/limpa/bullas (frozen bread dough rolls sprinkled with cardamom)
herring/sour cream
herring/tomato
pickled herring
shrimp
sardines/smoked oysters/anchovy/kippered snacks
liver pate
sliced ham
sliced summer sausage
assorted cheeses – Havarti, Gorgonzola, smoked Gouda,
grav lax (or smoked salmon) – *creamy mustard sauce   

Salad table

*poached salmon
*Scandinavian potato salad
*fruit salad
*Walldorf salad
*asparagus and shrimp
your favorite deviled eggs
*Swedish sour cream cucumbers
*Scandinavian cucumber salad
pickled pig’s feet
relishes

Meat table

Ham
grilled sausage
*easy Swedish meat balls/*dill sauce
*potatis korv (potato sausage)
boiled potatoes/dill
*brown beans

Dessert

Strawberries
*almond tarts
*St. Louie Ooey-Gooey Berry Butter Cake

Sunday brunch

*puff pastry braid
*omelet bar
hash browns
*biscuits

Sunday dinner

*Teddy’s brie
*lemonade chicken skewers (use chicken tenders or sliced chicken breasts)
*Margie’s marinated lamb
*grilled vegetables
*Greek salad
pilaf box + sliced mushrooms sautéed in butter
*cobbler

Monday brunch

*sticky buns
*waffles (yes, we brought waffle irons on a camp out – we had electricity.
Fruit compote

 

 

 

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KOA June 23 – 26, 2018 Around the World in 80 Hours

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Dos Picos County Park, Ramona was the starting point of our journey around the world.  41 people gathered in a variety of international attire to enjoy the food from many nations.  The results of the Iron Chef competition were delicious! *Turbo Twists, Beef and Mushroom Goyza with an Apple Soy Dipping Sauce, Ravioli Fromaggi i Nocce, and a Four Kinds of Nachos.  All made with THE SECRET INGREDIENT – won ton skins!  Unfortunatly, the recipes for three of them are lost to wine and a pen running out of ink!

* = recipe on the blog

Friday Dinner

Wine

Gravlax (purchase or see Fake Gravlax)
Ploughman’s lunch Pub cheese – Assorted cheese -Cheddar, Stilton, White
*Chutney (Purchase or make at home)
*Pickled Red Onions
Soft Baguette
Crackers
*Devils on Horseback

*Salad Bar
Bangers Brats
Chicken sausage
Mashed Potatoes
Brown Gravy
Hot dogs
Buns
Ketchup, Mustard

*Mudslides
Cookies/brownies
Coffee, Tea, Milk

Saturday Breakfast

*Cinnamon Pull Apart
Yogurt
Cereal, Granola
Whole fruits – Peaches, Plums, Tangerines, Cherries, Blueberries
Juice – Orange, Grape juice, Apple juice
Milk, coffee, cocoa

*Omelets
*Mimosas
*Jr. Mimosas
Fruit – Melon, cantaloupe, Strawberries
Bacon
Croissants
Butter
Jelly
Coffee, Half and Half, cocoa, tea

Saturday Dinner

*Aperol Spritz
Wine 
 *Caprese Brie
Baguette
*Antipasto Bar
Italian Crackers, Bread Sticks

Pasta
Marinara
*Quatro Formaggi
Pesto
Meatballs (purchase)
*Grilled Salmon, Lemon
Sautéed mushrooms
Garlic bread
*Vegetarian Italian Chopped Salad

*Cannoli Poke Cake
coffee, tea, milk

Sunday Breakfast

Yogurt
Cereal, Granola
Whole fruits- Peaches, Plums
Juice
Milk, Coffee
*Puff Pastry braid

*Impossible Quiche – Sour cream and salsa
Bacon (cook at home)
Fruit – Honeydew, Blueberries

Sunday Dinner
Wine 
Iron Chef Competition – 4 teams – Won ton wrappers

  • Ravioli Fromaggi i Nocce
  • Turebo Twisters
  • Beef & Mushroom Goyza with an Apple Dipping Sauce
  • Nachos 4 Ways

*Crock Pot Korean Barbecue – Sriracha, Soy Sauce, Furikake, Sesame Seeds
Jasmine Rice
*Asian Slaw – Carrot Ginger Miso dressing

Monday Breakfast

Yogurt – Greek, Strawberry
Cereal, Granola
Whole fruits
Juice
Milk, Coffee
Bagels
Cream Cheese
Lox-Smoked Salmon
Capers
Red onion
*Pickled red onion
Everything seasoning

Available Anytime
Gummi bears, Licorice, Easy Mac, Lemonade, String cheese, Craisins, Fruit, Cheezits, Pretzels, etc.
*Lunch stuff
Quesadillas – 20 soft taco size tortillas
Beer, Soft drinks, Ice Tea

 

 

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Guess Who is Coming to Dinner? VPWL October 2015

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The Villa Park Women’s League Dinners come with tested recipes.  They are printed below.

Guess Who’s Coming to Dinner?

Chips and Onion Dip

Crab Stuffed Cream Puffs

Stuffed Olives

Bacon Cream Cheese Stuffed Cherry Tomatoes

Shrimp Cocktail

Rice Pilaf

Roasted Asparagus with Hollandaise

Veal Cordon Bleu

Baked Alaska

Chips and Onion Dip

Ingredients/Directions

Mix 1 envelope Lipton Onion Soup with 1 16 oz container of sour cream, serve with potato chips.

Crab Stuffed Cream Puffs

Ingredients: Cream Puffs

  • 1/2 c. water
  • 1/4 c. butter
  • 1/2 c. flour
  • 2 eggs
  • Dash salt

Directions:

  1. Heat oven to 400°.
  2. Bring water and butter to boil.
  3. Add flour and salt.
  4. Stir vigorously over low heat until mixture forms a ball.
  5. Remove from heat;.
  6. Add eggs, one at a time, beating until smooth.
  7. Drop teaspoons of batter on ungreased cookie sheet.
  8. Bake at 400° for 30 to 35 minutes.
  9. Remove immediately.
  10. Cool.
  11. Cut off tops.
  12. Fill.
  13. Put tops back on.
  14. Bake at 375° for 10 minutes.

Can be frozen. Reheat 30 minutes at 375 degrees.

Ingredients: Crab Filling

  • 8 oz. cream cheese
  • 1/2 tsp. horseradish
  • 1 tbsp. milk
  • 1/4 tsp. salt
  • Dash pepper
  • 2 tbsp. onion, finely chopped
  • 1 (6 1/2) oz. can crab meat, drained

Directions:

Mix until blended. Add 1/3 cup slivered almonds, if desired.

Stuffed Olives

Ingredients:

  • 1⁄4 
lb grated cheddar cheese (1 c)
  • 1⁄4 
c butter, softened
  • 1⁄2 
c flour
  • 1⁄4
 tsp salt
  • 1/2
 tsp paprika
  • 24 
stuffed olives

Directions:

  1. Preheat oven to 400°.
  2. Make dough by mixing cheese, butter, flour, salt and paprika.
  3. Pinch off dough and wrap around each olive, making little balls.
  4. Place on an ungreased cookie sheet.
  5. Bake for 10- 15 minutes.
  6. Serve warm.

May be made ahead and frozen until ready for baking.

Bacon Cream Cheese Stuffed Cherry Tomatoes

Ingredients:

  • 20 cherry tomatoes
  • 12 oz hardwood smoked bacon, cooked and crumbled, reserve some for topping
  • about two-thirds of an 8-oz package cream cheese ( or 6 oz whipped cream cheese)
  • 1 Tab chopped fine chives
  • 1 Tab chopped basil
  • garlic salt
  • ⅛ tsp fresh ground black pepper
  • parsley, for garnish (optional)

Directions:

  1. Bring cream cheese to room temperature.
  2. Using a sharp pointed knife, cut just the tops off the cherry tomatoes.
  3. Carefully scoop out the seeds, being careful not to go all the way through the tomatoes.
  4. Invert the cut and seeded tomatoes onto paper towel and let stand for at least 10 minutes.
  5. In a small bowl, combine cream cheese, chives, basil, fresh ground black pepper, and a sprinkle of garlic salt.
  6. Mix well.
  7. Stir in bacon.
  8. Lightly sprinkle the cherry tomatoes with garlic salt,.
  9. Stuff the tomatoes with the bacon/cream cheese mixture using a small spoon.
  10. Garnish with reserved bacon and parsley (if desired)
  11. Chill until serving.

Serves: 24 tomatoes

Source:   VPWL Guess Who is Coming to Dinner

Shrimp cocktail

Assume 4 shrimp per person,  mix “Homemade Chili Sauce” (available at Ralphs among others, small spherical jar, blend with horseradish to taste.  Garnish with chopped parsley and lemon wedge. Pass additional horseradish

Rice Pilaf

Ingredients:

  • 2 Tab butter
  • 1/2 onion, minced
  • 1/2 red bell pepper, minced
  • 2 pinches kosher salt
  • 2 c long grain rice
  • 2 3/4 c chicken broth
  • 2 strips orange zest
  • Pinch of saffron strands, steeped in 1/4 cup hot water
  • 1 bay leaf
  • 1 1/2 c frozen peas, thawed
  • Golden raisins and pistachios for garnish

Directions:

  1. Preheat oven to 350°.
  2. In a heavy, wide, lidded pan, melt butter over medium-low heat.
  3. Add onion, red pepper, and kosher salt.
  4. Sweat the onions and peppers until aromatic, stirring constantly.
  5. Add the rice and stir to coat.
  6. Continue stirring until rice smells nutty.
  7. Add chicken broth, orange zest, saffron and water, and bay leaf.
  8. Bring to a boil.
  9. Stir once, then cover pan with moistened dish towel (or tea towel).
  10. Place lid on pan and fold towel corners over lid.
  11. Bake for 15 minutes.
  12. Then rest at room temperature for 10 to 20 minutes without removing the cover.
  13. Meanwhile, simmer peas in salted water until heated through or heat in a microwave.
  14. Remove lid from rice and turn out onto a platter.
  15. Add peas and fluff with a large fork.
  16. Add raisins and pistachios.

Roasted Asparagus with Hollandaise

Ingredients:

  • 12 Tab unsalted butter (1 1/2 sticks)
  • 4 extra-large egg yolks, at room temperature
  • 3 Tab freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 pinches of cayenne pepper
  • 2 pounds fresh asparagus
  • Good olive oil

Directions:

  1. Preheat the oven to 400°.
  2. Melt the butter in a small sauce pan.
  3. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender.
  4. Blend for 15 seconds.
  5. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.)
  6. Break off the tough ends of the asparagus and, if they’re thick, peel them.
  7. Place the asparagus on a baking sheet.
  8. Drizzle with olive oil.
  9. Toss to coat the asparagus completely.
  10. Spread the asparagus in a single layer.
  11. Sprinkle liberally with salt and pepper.
  12. Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
  13. When plating, puddle a bit of hollandaise under the veal and over the asparagus spears, pass any leftover hollandaise sauce

Veal Cordon Bleu

Ingredients: 

  • 8 (1/8-inch-thick) veal cutlets (also called scaloppine; all the same size, about 2 1/2 oz each)
  • 1 (1/2-lb) piece Gruyère
  • 4 (1/8-inch-thick) slices baked ham such as Virginia
  • 1 c plain dry bread crumbs
  • 2 tsp salt
  • 3/4 tsp black pepper
  • 3/4 c all-purpose flour
  • 2 large eggs
  • 2 Tab unsalted butter
  • 2 Tab olive oil
  • Garnish: lemon wedges; fresh parsley sprigs

Directions:

  1. If cutlets are thicker than 1/8 inch, pound them between sheets of plastic wrap with flat side of meat pounder.
  2. Using cheese plane, shave enough cheese to make a double layer for each of 4 cutlets.
  3. Pat dry 2 cutlets of the same shape.
  4. Arrange 1 cutlet on a work surface.
  5. Put 1 slice of ham on cutlet, trimming ham to leave a 1/4-inch border of veal around the ham.
  6. Then arrange a double layer of cheese on ham.
  7. Top with second cutlet.
  8. Lightly pound 1/4-inch border around cutlets’ outer edges to seal veal sandwich.
  9. Make 3 more sandwiches in same manner.
  10. Line a baking sheet with wax paper.
  11. Stir together bread crumbs, 1 teaspoon salt, and 1/4 teaspoon pepper in a large shallow baking dish.
  12. Stir together flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in another large baking dish.
  13. Whisk together eggs, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a third large baking dish.
  14. Dredge 1 veal sandwich in flour, knocking off excess, then dip in egg to coat, letting excess drip off, and dredge in bread crumbs, patting to help them adhere.
  15. Transfer coated sandwich to a rack set on a baking sheet.
  16. Dredge and coat remaining sandwiches in same manner.
  17. Chill, uncovered, 1 hour.  Chilling coated cutlets helps the coating to adhere when cooking.
  18. Then let stand at room temperature 30 minutes before cooking.
  19. Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides
  20. Add 2 veal sandwiches, then reduce heat to moderate and cook, turning over once, until golden, about 4 minutes total.
  21. Transfer to plates and wipe out skillet with paper towels.
  22. Cook remaining sandwiches in remaining butter and oil in same manner.

Baked Alaska

Ingredients:

  • 1 (10 3/4-oz) frozen pound cake, not thawed
  • 2 pints super premium strawberry ice cream (not 1 quart)
  • 6 large egg whites
  • 1/4 tsp fresh lemon juice
  • 3/4 c sugar

Directions:

  1. Cut frozen cake crosswise into 1/2-inch-thick slices.
  2. Line bottom of a 9-inch pie plate with cake slices, some halved or cut into pieces to fill in gaps.
  3. Halve remaining cake slices lengthwise and place around edge of plate.
  4. Patch up any holes with pieces of remaining cake slices. (You may have a couple of slices left over.)
  5. Cut paper containers from ice cream,
  6. Slice each pint into 3 rounds.
  7. Arrange 3 rounds in 1 layer on top of cake in pie plate.
  8. Cut each remaining round into 6 wedges.
  9. Fill holes in ice cream layer with some of ice cream wedges and mound remainder in center of pie plate.
  10. Freeze 25 minutes.
  11. Preheat oven to 450°F.
  12. After ice cream and cake have been freezing 20 minutes, beat egg whites and a pinch of salt with an electric mixer until foamy.
  13. Add lemon juice and continue to beat until whites hold soft peaks.
  14. Gradually add sugar, beating, and continue beating until whites just hold stiff, glossy peaks.
  15. When time to serve, remove ice-cream base from freezer and mound meringue over it, spreading to edge of plate to cover ice cream completely.
  16. Bake in middle of oven until golden brown, about 6 minutes.
  17. Serve immediately.

Cooks’notes: • The base can be assembled 2 days ahead and frozen, tightly wrapped. Make meringue and, after topping base, bake Alaska 10 minutes

Serves: 8

Source:   VPWL Guess Who is Coming to Dinner

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KOA June 27-30, 2003 Relive the Past

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KOA JUNE 27-30, 2003 RELIVE THE PAST

Celebrating 20 years of KOA!!!  52 travelers arrived at Lake San Antonio.

*= Recipe on the Blog

Friday Dinner

Wine
*Crab Pizza  – crackers
3 Cheese & Pate, mustard, gherkins, crackers, baguette
*Spinach Dip

*Traditional Salad Bar

Gourmet Hamburgers – buns, sautéed mushrooms, sautéed onions, cheese (jack, cheddar, Swiss, crumbled blue) onions (red, Maui), pickles (sweet, dill), tomatoes, head lettuce, guacamole, sauce (BBQ, teriyaki), pineapple,mustard (Dijon, yellow), mayo, Miracle Whip

Milk, Coffee, Tea, *Cappuccino, Brandy

*Mud Slides, Cookies

Saturday Brunch 
Juice Selection
Cereal assorted – Oatmeal,Granola
Yogurt
Strawberries

*Peach Kuchen
Bagels, Cream Cheese – Whipped, Lox,Capers, Red Onion,Butter, Jam

*French Toast Extraordinaire
Syrup – Maple, Log Cabin, Berry
Orange Marmalade
Fruit – Strawberries, Peaches
Bacon

Cocoa, Milk, Coffee

Saturday Dinner
Open Bar, Wine

1990 Casino Night
Veg And Dip – *Green Goddess, *Dominico
*Cheese Triangles
*Goobers
Meatballs/BBQ Sauce purchase
*Mini Tostadas
*Grilled Salmon

1983, 1985 Luau
*Easy Pork Roast
*Fruit Tower
Pot Stickers – purchase/Plum Sauce – purchase, *Hot Mustard *Sweet and Sour Sauce

*Rumaki
Hawaiian Rolls

1984 Italy
Pasta  – purchased Alfredo Sauce
Grilled Chicken Sliced
Kielbasa
Parmesan Cheese

*Antipasti

*Dessert Fondue
*S’Mores
After 8 Mint Chocolate Wafer
Milk, Tea/Coffee

Sunday Brunch
Cereal – assorted
Juice – assorted
Smoothies
Yogurt
*Puff Pastry Braid

*Omelets
Hash Browns
*Bisquick Biscuits, Butter, Honey, Jelly
Fruit
Milk, Coffee, Cocoa

Sun Dinner
*Mojitos
Wine

Leftover Hors’douvers
New York Steaks
*Meyerhoff’s Vegetables
*Caesar Salad

*Focaccia
*Easy Spiked Chocolate Mousse
*Angelia Pia

Wine, Tea, Milk, Coffee, Milk

Mon Brunch
Assorted Juices – whatever is left
Cereal
*Sticky Buns

*Providence Souffle Casserole
Sausage

Fruit Compote – whatever is left

Cocoa, Milk, Coffee

Available For Children Any Time
Cheese Sticks, Bread, Peanut Butter, Jelly, Yogurt, Applesauce, Mac & Cheese, Hot Dogs & Buns, Goldfish, Bagel Dogs, Leftovers IE Ham, Turkey, Cheese
To Tide You Over Between Gastronomical Delights
Fruit’ Snack Mix, M&M Peanuts, Gummy Bears, Other Stuff

 

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KOA June 18-21, 2004 Father’s Day

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KOA and FATHER’S DAY———- WHAT A COMBINATION

Do you know someone who is a father?

Did you ever have a father?

Are you a father?

Have you ever been a father?

Do you want to be a father?

Join us in relaxation, gourmet eating, wine tasting, fishing, hiking, swimming, boating, and water skiing at Lake San Antonio.  52 people who had fathers attended.

*= recipe on the blog

Friday dinner
Wine
*Crab Pizza , crackers
* Spinach Artichoke Dip, baguette
* Salsa Cream Dip, strips
Avocado Dip (purchased)
* Margie’s Salmon Dip

*Traditional Salad Bar, assorted dressings
BBQ Spare Ribs  (pre cooked) 1 gal bbq sauce
*Onion Soup Bread

Milk, Coffee, Tea
*Mud Slides, Cookies
Birthday cake candles

Saturday brunch
Juice selection
Assorted cereal, oatmeal, granola
Yogurt
Strawberries
*Cinnamon Pull Apart
*Orange Pull-Apart Bread
Bagels, cream cheese – whipped, lox, capers, red onion, butter, jam
*Omelets
* Sausage Bread
Cocoa, Milk, Coffee

Saturday dinner
Open Bar
Wine

*Hot Gouda
*Potato Pizza (could not find the recipe)
*Artichoke Dip
*Zingy Tuna Dip, pita bread, crackers
*Quick and Easy Potato Salad
*BLT Salad
*Orange Jicama Salad
*Sacramento Salad
*Sesame Salmon
*Chicken Dijon
*Sesame Beef Sticks
*Blue Cheese Bread
*Pepperoni Green Beans
*Key Lime Pie
*Hershey Bar Pie
*Lemon Mousse
*Apple Dip
Milk, Tea, Coffee

Sunday brunch

Cereal-  assorted
Juice-  assorted
*Mimosa
*Puff Pastry Coffee Cake
*Lemon Blueberry Coffee Cake
*Almost Eggs Benedict
*Crab Braid
Ham, honey glaze
*fruit Tower
*Strawberry Dip

Sunday dinner

*Open Bar – ice tea, vodka, gin, rum, Cointreau, tequila, cranberry juice, pineapple juice, frozen strawberries pureed, coke, bar sour
Wine
*3 Brie in Puff Pastry – plain, mushrooms, sundried tomatoes
*Tomato Basil Bruschetta
*Spinach Balls
Grilled Lamb
*Mint Sauce (or purchase)
*Roasted Potatoes and Onions
*Spinach and Avocado Salad
*Beer Bread
*Bread Pudding
*Praline Sauce

Wine, Tea, Milk, Coffee

Monday brunch
Assorted juices –  whatever is left
Cereal
*Sticky Buns with Butterscotch Pudding
*Blueberry FrenchTtoast
Sausage
Fruit Compote what ever is left
Cocoa, Milk, Coffee

Available for children any time
cheese sticks, bread, peanut butter, jelly, yogurt, applesauce, mac & cheese, 20 hot dogs & buns, goldfish, mini corn dogs, cheese & cracker packages, cheese with cracker packages, Chief Boyardee variety pack, leftovers ie ham, turkey, cheese
To tide you over between gastronomical delights
fruit, snack mix, M&M peanuts, gummy bears, other stuff

 

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KOA June 17-20, 2005 Camp Sip and Snore

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Lake San Antonio saw 46 camper sipping, snoring, skiing, sitting, swimming, snacking, and generally celebrating the season.  All enjoyed a Winemaker Dinner and Food Pairing on Saturday Night and a Father’s Day brunch on Sunday.

*= recipe on blog

Friday Dinner

Wine/Beer/Soft Drinks
*Crab Pizza
*Spinach/Artichoke Dip
Smoked Trout
Crackers
Strips
*Salsa Cream Dip
Avocado Dip – purchase

*Traditional Salad Bar
Baked Potatoes – bake at home, transport in styro ice chest
*Chili

*Stuffed French Bread

Wine, Milk, Coffee, Tea, Soft Drinks, Brandy
*Mud Slides
Cookies

Saturday Brunch

Juice selection
Cereal assorted
Yogurt
Granola
Strawberries

*In and Out Coffee Cake

Bagels/lox

*Omelettes
Bacon
*Bisquick Biscuits

Cocoa, Milk, Coffee

Saturday Dinner – Wine and Food Pairing

White Table

Le Cigare Blanc 2003 – Bonny Doon
Pacific Rim Dry Riesling 2002 – Bonny Doon
Pacific Rim Dry Riesling 2003- Bonny Doon
Chardonnay 2003 – Eos

Shrimp
Chicken – cooked and cut into cubes
Goat Cheese
Grapes

Sauces
BBQ Sauce – purchase
*Curry sauce
*Brown Butter/Garlic
*Sour Cream Dill Sauce
Mayo
Ranch Dressing
Toothpicks

Red Table

Syrah 2001 – Bonny Doon
Cotes de Tablas 2002 Tablas Creek
Westside Zinfandel 2001 Peachy Canyon
Incredible Red Zinfandel 2002 Peachy Canyon
Incredible Red Zinfandel 2003 Peachy Canyon
Capernet Sauvignon 2001 Eos

Beef – grilled cubes – skewered
Lamb – grilled cubes – skewered
Salmon – slab – grilled then cubed
Chicken – grilled cubes – skewered

Sauces
*BBQ sauce
*Curry Sauce
*Blue Cheese Sauce
*Onion Marmalade
*Margie Mushrooms
*Sour Cream Dill Sauce,
Salsa – purchase
*Lemon Herb Mayo
Ranch Dressing

*Grilled Veg zucchini, carrots, asparagus
Bread, Crackers, Baguette, Pita – small, Tortillas – small flour, Rolls

Dessert Table

Muscat Canelli 2003 Naddalena
Framboise – Bonny Doon
Macaroons,  Cookies,  Chocolate
Cheese, Fruit, Almonds, Dried fruit
Coffee, Tea, Milk, Soft Drinks

Sun Brunch

Cereal
Juice
*Mimosa
Fruit
*Puff Pastry Coffee Cake
*Stuffed French Toast
Ham

Sun Dinner

*Mojito s
*Happy Meat Balls (Same as Happy Dogs)
*Cheese Triangles
Saturday leftovers

*Stuffed Pork Loin
*Pasta Alfredo
Peas
Salad – romaine, tomato, red onion, bacon, blue cheese dressing

*Forris Vineyards Winery Berry-Port Cake
David Bruce Pinot, Tea, Milk, Coffee

Mon Brunch

Assorted juices
Cereal

*Peach Pecan Coffee Cake
*Sausage and Cheese Strata
Fruit Compote – all the fruit left and maybe a melon
Cocoa, Milk, Coffee

Available for children any time
cheese sticks, bread, peanut butter, jelly, gogurt. applesauce, mac & cheese, goldfish. hot dogs/buns, smoothie mix, leftovers ie ham, turkey, cheese
To tide you over between gastronomical delights
fruit, snack mix. m&m, m&m peanuts, gummy bears, red vines, lunch stuff

 

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KOA JUNE 16-19, 2006 The Camp Your Mother Wouldn’t Let You Go To

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48 deprived adults (and their children)  frolicked at Lake San Antonio.

*= recipe on blog

Friday Dinner

Wine/beer
*Crab pizza
Cheese/Pate (purchase)
Chip/*Onion Sour Dip
*Traditional Salad Bar
*Grilled Sirloin Steak
*French Onion Garlic Bread

Milk, Coffee, Tea,
*Mud Slides, Cookies


Sat Brunch

Juice selection
Cereal, assorted
Yogurt
Granola
Strawberries
*Puff Pastry Coffee Cake
Bagels/lox – cream cheese, red onion
*Omelets
Bacon

Cocoa, Milk, Coffee


Sat Dinner

“Soda” Bar  (CO2 charger and fruit juice concentrates)
Open Bar

*Happy Dogs
*Cheese Triangles
*Dave’s Dill Dip
*Curry Dip
*Tangy Dip
Veggies to dip
Smokie Joe’s  – brisket, turkey, ribs, 3 BBQ sauces (purchased) (Friends who smoke don’t share their recipes – so FINE! they can make it and bring it.)
*Crunchy Onion Potatoes
*Cheater Cole Slaw
*Grandmother’s Swedish Baked Beans
Bread – Bridgeford frozen

*Chocolate fountain
Milk. Coffee, Tea


Sun Brunch

Cereal
Juice
Mimosa
Fruit
*Bunt Coffee Cake with Jello
*Cream Cheese Pound Cake
*New York Steak and scrambled eggs
Biscuits (purchase) and gravy (mix)
Hash browns (purchase)

Milk. Coffee, Tea


Sun Dinner

*Margaritas
*Chili Love
*Cheese Quesadillas
Guacamole/strips
*Grilled chicken – leg thigh, breast
Grilled Kielbasa sausage
*Ice Chest Corn on the Cob
Refried beans
Tortillas
Melon
Sliced tomatoes/avocado

*Wasp’s Nest Cake

Wine/Beer
Tea, Milk, Coffee

Mon Brunch

Assorted juices
Cereal
Cinnamon rolls – (purchase)
*Ham – Swiss Quiche
Fruit compote
Cocoa, Milk, Coffee

Available for Children (of all ages) Anytime
cheese sticks, bread, peanut butter, jelly, yogurt, applesauce, mac & cheese, goldfish, hot dogs/buns, leftovers ie ham, turkey, cheese, chocolate syrup for milk .

 

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KOA June 22-25, 2007 Sports Camp

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Join us at “Sports Camp” providing a variety of camping, recreational, sport, and water activities in a safe nurturing and positive environment that will enrich all participants. Recommended Ages: 0-100.   49 competitors at Lake San Antonio.

* = recipe on blog

Friday Tailgate Dinner  Wine – Beer – Soft Drinks

Station 1.
*Shrimp Dip, *Spinach Dip, *Rodger’s Artichoke Dip
*Quick Chili
*Cheater Slaw
Station 2.
*Fiesta Dip, *Salsa Dip, *Ann Brown’s Dip
*Taco Bar
Station 3.
Brats & Sausage – hot dogs, mustards, buns, onions, catsup, relish, sauerkraut
*Crab Dip, *Onion Dip, Liver Paté (purchase)
Potato Salad (purchase
4 Bean Salad (purchase)

Wine, Milk, Coffee, Tea
*Mud Slides
Cookies

Sat Brunch  Juice Selection

Cereal – assorted
Yogurt
Strawberries
*Puff Pastry Coffee Cake
Bagels/Lox – cream cheese, onion
*Impossible Ham & Swiss Quiche
Cocoa, milk, coffee

Sat Dinner  Open Bar

*Hobbit Pastry, Assorted Smoked Fish (purchase), Cheese (purchase)

*Traditional Salad Bar
Grilled Steak – *Margie Mushroom. *Wine Sauce,*Gorgonzola Sauce
Grilled Chicken – Mu Shu Sauce (purchase)
Scalloped Potatoes (purchase)
Green beans with almonds
*Beer Bread

*Cherry/Apple Cobbler with Cake Mix – whipped cream
S’mores
Wine, milk, coffee, tea

Sun Brunch

Cereal, juice, fruit
*Best Ever Cinnamon Pull Aparts
*Orange Pull Aparts
*Omelettes
Bacon

Sun Dinner Mojitos

Brie topped with Sun-dried Tomatoes, *Mary Kay’s Good Stuff, Meat Balls with Sweet and Sour Sauce (purchase)

*Merlot Grilled Boned Leg of Lamb
*Roasted Vegetables – red potatoes, carrots, red onions, zucchini
*Spinach Salad -craisons, goat cheese, red onion, raspberry vinegarette (purchase)

Left overs – cookies
Wine/Beer
Tea, Milk, Coffee

Mon Brunch

Assorted juices, cereal
*Peach Kuchen
*Scherman Roll-Ups
Fruit Compote (all the left-over fruit)
Cocoa, milk, coffee

Available  any time
cheese sticks, bread,  peanut butter, jelly, yogurt, applesauce, Mac & Cheese, Goldfish, leftovers ie ham, turkey, cheese, various snack stuff

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