Oakcrest Camp Recipes

For 8 years I was a cook at Camp Oakcrest.  It’s fun to look back at all the happy memories of cooking for 300 people during those summers.  To this day I’d rather cook for a crowd than for 2.   I did take with me some wonderful recipes that I cut down to normal people sizes.  Here are some of the best.  I have no idea if they still use these there — but in the 80’s and 90’s it was the best food around (well around Woodland anyway.)

Nutmeg Spunky 1983

HONEY’S CHEESY POTATOES

1/4 C. Butter or Margarine

1 Small Onion – Chopped

2 Cans Evaporated Milk

3/4 C. Water

1/2 t. MSG (Accent)

1 1/2 t. Salt

1/2 t. White Pepper

— Saute Onion in Butter.  Add milk, water, and spices.  Cook over medium heat until sauce is thick and bubbly.

Mix in:

2 C. Sour Cream

8 C. Shredded Potatoes

2 C. Shredded Cheddar Cheese

Pour in Casserole dish and bake.

Bake 350 °

30 minutes

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ASHCAKES

3 C. Flour

1 t. Salt

1/4 C. Sugar

1 t. Baking Powder

Mix with water to make a stiff dough.  Flatten a small portion into a small scone shape.  Pot on hot ashes.  Turn over once.  Top with butter, cinnamon sugar, or honey.

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CAMPY CAKE

(not low-fat – but oh so delicious)

3 1/2 C. Flour

1 T. Baking Powerder

1 C. Sugar

1/2 C. Powdered Milk

2 Eggs (Beaten)

1/2 C. Water

1 1/4 C. Oil

Mix all ingredients until smooth.  Pour into a greased 9X13 cake pan.

Pour over the top of batter:

1 1/2 Cubes melted butter or margarine

Sprinkle generously with:

1/2 – 3/4 C. Cinnamon/Sugar Mixture

Bake 400 ° for 25 – 30 minutes

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BREAKFAST CASSEROLE

7 – 8 Slices Bread ( Lie flat in bottom of greased 9X13 cake pan)

Mix:

8 Eggs

2 C. Milk

1 C. Cream of Mushroom Soup

Pour Egg mixture over bread.  Top with:

1 C. Grated Cheddar Cheese

1 C. Cubes Ham (Crumbled bacon can be substituted)

Bake 400 ° for 30 – 45 minutes or until golden brown and “puffy”.

 

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GERMAN PANCAKES 

Melt 5 T. Butter in 9X13 Cake Pan.

Whip together:

6 Eggs

1 C. Milk

1 C. Flour

1 Pinch Salt

Pour egg mixture over melted butter.  Bake 450° for 30 minutes  or until golden brown and “puffy”.

 

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CHICKEN ENCHILADAS

1 Can Cream of Mushroom Soup

1 Can Cream of Chicken Soup

1 C. Sour Cream

1/4 C. Chopped Onion (sauted)

1 Small Can Green Chiles

–Mix above ingredients together, set aside 1C. of sauce.

1 Chicken (cooked and deboned)

1 Pkg Flour Tortillas

2 C. Shredded Cheddar Cheese

–Mix chicken with sauce (except the 1 C. reserved).  Put spoonful of chicken mixture in a flour tortilla and top with small amount of cheese.  Roll, place in greased 9X13 baking dish.  Top with reserved sauce and cheese.  Bake 350 ° for 30 minutes

 

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HELLO DOLLY COOKIES

1/4 C. Butter or Margarine

1 C. Shredded Coconut

1 C. Crushed Graham Crakers

1 C. Chocolate Chips

1 C. Chopped Nuts (optional)

1 Can Sweetened Condensed  Milk (not evaporated milk)

— Melt butter and mix with cracker crumbs.  Press into bottom of 9X13 cake pan.  Layer coconut, nuts, and chocolate chips.  Dribble sweetened condensed milk over the top.  Do Not Stir.  Bake 325 ° for 30 minutes

 

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OAKCREST BARBEQUE SAUCE

1 C. Catsup

1 Small Can Tomato Paste

1 Small Chopped Onion

1 T. Vinegar

1 T. Sugar

1/2 t. Cayenne Pepper

1/2 t. Chili Powder

1 1/2 t. Worcestershire Sauce

Garlic (to taste)

Mix all ingredients together and bring to a boil.  Serve over chicken or beef.

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CHICKEN ‘N DUMPLIN’S

1 Chicken (cooked & deboned)        1 Onion (chopped)

4 Potatoes (peeled & diced)              3 Carrots (peeled & sliced)

1/4 C. Chicken Soup Base                                3 C. Egg Noodles

4 C. Water (adjust to amount of broth wanted)

– Boil all ingredients until vegetables are tender.

Mix Biscuit mix (Bisquick) according to “drop biscuit” directions.  Drop by tablespoons into boiling soup.  Cook on medium heat 10 minutes covered.  Cook on medium heat 10 minutes uncovered.  Serve Hot.  (I love making this in a dutch oven)

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RABBIT TRACKS

(No Bake Cookies)

2 C. Sugar

1/4 C. Cocoa

1/2 C. Margarine

1/2 C. Milk

— Mix ingredients in large sauce pan.  Bring to a boil and let cook 3 minutes.  Remove from heat and stir in:

1/2 C. Peanut Butter      1 t. Vanilla

Pour over and stir:

3 C. Quick Oats

Drop by teaspoons onto waxed paper.  Set set.

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HARVEST LOAF (I made this for Sunday Night Staff Treat Thanksgiving Week)

1/2 C. Butter                             2 Eggs

1 C. Sugar                                3/4 C. Pumpkin

— Cream together and add:

1 3/4 C. Flour                            1/4 t. Nutmeg

1 t. Baking Soda                        1/4 t. Ginger

1 t. Salt                                     1/4 t. Clove

1 t. Cinnamon                            3/4 C. Chocolate Chips

Mix together and pour in greased loaf pan.  Bake 350 ° for 65 – 70 minutes

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Oakcrest Chicken Coating Mix

2 tablespoons parsley flakes
1 tablespoon ground marjoram
2 teaspoons ground rosemary
1 teaspoon onion salt
1 tablespoon ground ginger
1 teaspoon ground sage
1 tablespoon ground oregano
1 tablespoon ground thyme
1 teaspoon garlic salt
1 tablespoon celery salt
1 teaspoon pepper
1 tablespoon paprika

Combine all ingredients in a small bowl and blend well. Spoon mixture into a small airtight jar and label as Chicken Coating Mix Store in a cool dry place and use within 6 months. Makes about 1/2 Cup of mix.

Use 1 ½ t. mix with every cup of pancake mix.

Bake 425 ° uncovered 40 to 50 minutes, until golden brown and tender

Coco, Sparkles, Honey Oakcrest 1984

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