Saturday, August 6, 2011
"Ultra-Continental" Breakfast is always served at Fort. Fresh fruit abounds! You'll also find waffles and sausage, oatmeal with 6 toppings of your choice, many juice varieties, and a table of fresh-baked goods. Yum!
Texas Caviar, adapted from my recipe, is a Fort favorite.
It was a "full camp"--we made 100 yummy pizzas--including alfredo--made from scratch, of course!
"When life gives you....bananas, you make....Banana Bread"--60 loaves!
I just got back from a week cooking at Fort Wilderness, a Christian camp in northern Wisconsin, near Rhinelander. I have been going to camp for 33 years and volunteering for about 17 years. If you want a beautiful and memorable vacation or retreat, check out www.fortwilderness.com They have a lot to offer for all ages. It comes highly recommended by me!---And the food is tops!!
TEXAS CAVIAR--from page 6, "Recipes for a Full-Filled Life"
My husband took Texas Caviar instead of sweet treats to work for his birthday one year! I made 5 batches, it all disappeared. Everyone wanted the recipe.
1 can (15 oz.) black-eyed peas, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 c. frozen corn, thawed
1¼ c. diced red and/or yellow and/or orange bell pepper
½ c. diced sweet onion
½ c. diced celery
¼ c. or more canned chopped jalapeño peppers or fresh to taste
½ c. chopped fresh cilantro, optional
Combine all ingredients except cilantro. Set aside.
¾ c. olive oil
½ c. apple cider vinegar
½ c. sugar
½ tsp. salt
½ tsp. pepper
Tortilla chips for dipping.
Combine dressing ingredients in a saucepan, stir often while bringing to a boil. Cool. Pour over bean mixture; cover and refrigerate overnight. The next day, add chopped cilantro. Serve with tortilla chips.
When buying apple cider vinegar, get a very good quality. The kind that has “the mother” is the most natural.