U of M NATIONAL
CHAMPION
CLEARANCE SALE

Dinner Is Served

Soon after the lace tablecloths
have been placed down, topped
by silver candelabrum and the
finest crystal, it's time for a succu-
lent, yet delicate, meal of chicken
nuggets.
Here, at last, Harvey Finkelberg
reveals the secrets behind this
incomparable nouvelle cuisine.
"Take chicken and debone it," he
said. "Slice it.
"Next, mix some bread crumbs,
salt and pepper, flour and egg.
Then dip the chicken in this mixture
and fry it and you've got chicken
nuggets."
As a perfect compliment to the
meal, consider a hearty vegetable
and crisp salad.
"Serve the nuggets with french
fries," Finkelberg says. "To pre-
pare, open a bag and cook 'em."
The salad boasts lettuce, gently
torn into bite-sized pieces (well,
maybe), topped with tomato and a
fresh package of Italian or Ranch
dressing.
The piece de resistance, naturally
a good chablis or burgundy bug
juice (may we recommend some-
thing from 1997 — both fruity and
robust!).
"We make a good 400 gallons
of bug juice a day," Finkelberg
says. "We use these crystals, kind
of like Kool-Aid, to which we add
water. It's pure sugar."

The Day Begins

Ah, what better way to begin the
morning than with something from
the world's capital of gourmet cook-
ing — none other than France, of
course! Mais oui, monsieurs and
mademoiselles, would Camp
Tamarack offer you anything less?
"We use frozen French toast,
which you bake about 15 min-
utes," Finkelberg says. "Serve it
with syrup."
As a side dish — yogurt, and the
immensely popular Frosted
Cheerios or Cornflakes.

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"And there's always bread,
peanut butter and jelly on the
table," Finkelberg says. "Plus milk
and orange juice."

Move Over, Julia
Child!

Warning: This is for the advanced
chef only! Beginner cooks should
not attempt the following dishes.
What camp experience would
be complete without a cookout?
And what cookout would be com-
plete without a dish affectionately
referred to as "tripper stew" (or,
perhaps in other quarters, "mystery
meat")?
Finkelberg reveals the secret
ingredients that go into making this
popular Tamarack dish:
"We'll send along some ground
beef, or maybe the de-boned
chicken, for the tripper stew," he
says.
"The beef is browned, then
mixed with spices like pepper, salt
and Tabasco sauce. The chicken
can be mixed with pineapple."
For vegetarians, there's a mouth-
watering blend of corn niblets,
potatoes, carrots, sliced celery,
broccoli, cauliflower and tomato
sauce. This same concoction is
mixed with the ground beef or
chicken for meat lovers.
This is then poured atop noodles,
and there you have it.

Or sometimes, happy campers
cooking out get hot dogs.
Finkelberg describes the cooking
technique that has made him
famous:
"Get a stick sharpened at one
end. Put a hot dog on it. Grill to
taste. Use mustard and ketchup."

For dessert: "We serve the banana
boat. Open the peel of a banana,
but don't remove the whole thing.
Add chocolate and marshmallows,
wrap it in foil and throw it in the
fire for about 10 minutes."El

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