Recipes from Camp Read

As promised, the recipes from Read. Since the Ham and Pineapple dinner was a favorite, here is the info on how to prepare it, and the other meals.

Ham and Pineapple Dinner

Ingredients:

1/3 cup & 2 tablespoons butter

9-1/3 cups cooked & cubed ham

3 Onions, chopped

3 Green peppers

3-3/4 cups Pineapple chunks, drained

5 cups Pineapple juice

1/4 cup & l tablespoon Cider Vinegar

1/3 cup & 2 tablespoons Brown sugar

2 tablespoons &1-3/4 teaspoons Prepared mustard

1/3 cup and 2 tablespoons Cornstarch

Egg Noodles

 

Directions:

Chop Ham, onions and peppers into cubes.

Melt the butter in a large skillet over medium heat. Sauté the ham, onions and pineapple chunks in the butter for about 5 minutes.

ln a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard & cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow sauce to heat through and thicken as it comes to a boil for about 5 minutes.

ln a separate pot, bring water to a boil with a little vegetable oil in it. When water reaches a boil, add the egg noodles and stir immediately. Be sure to use a long handled spoon so you can reach the bottom of the pot so the noodles won’t stick. The noodles will take approximately 8 minutes to cook and remember to stir them frequently. When finished, strain the noodles through a colander and add butter and seasoning to taste.

 

Information on all the Meals:

Preview attachment Read Menu – 2015.pdfRead Menu – 2015.pdf5.8 MB