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Camp Cookin' At Home
JENNIFER FINER SECTION EDITOR
lmost every camper,
whether he or she
means it or not, likes to
omplain about camp
food —unless it's pizza, spaghet-
ti, grilled cheese or a chicken din-
ner, just to name a few.
Whatever the reason may be,
campers typically find something
wrong with camp food.
For as long as kids have been
going to camp, they've been
complaining about the food and
sneaking in treats from home.
Of course, no camper has ever
died of starvation during a ses-
sion at camp, and some have
even come home with rave cui-
sine reviews.
Lisa Gluck, a sixth-grader at
West Hills Middle School who at-
tended Northern Michigan's
Camp Sea-Gull for four years,
and camp and classmate Carly
Schulman, a lifelong camper,
each said they liked most of the
camp food.
Lisa's all-time favorite is chick-
en-noodle soup because "it has
a lot of noodles."
But she is satisfied with any
camp food as long as it is not fried
Frieda Green, Camp Walden's cook since its incep-
tion, is famous for her fried chicken, a recipe she has
never shared. She was, however, willing to talk about
how she makes chicken fajitas, another popular camp
dish. Ms. Green, of Ann Arbor, uses chopped onions,
salt and pepper, chicken base, seasonings and, of
course, chicken. Sliced green and red peppers, sour
cream, cheese and diced tomatoes are perfect com-
plements.
clams. She thinks they are dis-
gusting.
Carly also likes the soup, but
her favorite is turkey subs.
"On deli day,,we get to pick
our sandwiches, and we can put
what we want on them," Carly
said. "My least favorite is ham-
burgers because I don't eat a lot
of meat."
It does not take a degree
from the Culinary Institute
of Ainerica to duplicate popular
camp delicacies. Here are
some popular dishes and their
recipes. ❑
Tamarack campers love grilled cheese sandwiches,
tater tots, salad, tomato soup, and ice cream. Every-
thing is camp made —except the ice cream and tater
tots; both come frozen. The grilled cheese is made by
slapping a piece of American cheese between two
slices of bread, buttering the outsides and grilling the
sandwich. Milk, tomatoes, cream and spices com-
bined yield Tamarack Tomato soup.
63
Camp Food
A look at favorite dishes
and how to make them.
64
Let The
Games Begin?
Differing opinions
on the merits of
color wars.
Colleges offer summer experiences
for high-schools students. page 80
66
Israel Day
Celebrate an Israeli theme day
at the JCC's day camp.
68
Camping In
The Next
Century
How will camps
change in the year
2000?
7 4
78
Most Jewish Community Centers
day-camp campers bring their
summer lunches. Packed away in
their crumbled brown bags are typ-
ical nonperishables such as peanut
butter and jelly, cheese and crack-
ers, or fruits and vegetables.
Carly Schulman isn't the only Sea-
Gull camper who enjoys deli day.
Most of the kids at camp also like
cold cuts. Carly's secret recipe for
creating the perfect sub involves
adding mayonnaise to turkey on a
submarine bun.
Camp Ramah kids love the camp
pizza. The cook serves a plain and
veggie version. Maybe it's the
Canadian ovens. Or, it could be the
tomato, green pepper and mush-
room toppings on the vegetable
pizza.
83
Memories
Freedom, friendship, romance
and the Great OutdOors:
Summer Role Models
It's hard work finding qualified
counselors and staff.
Packing For Camp
Inside the duffel bags of highly
successful campers.