Camp Recipes

Turkey Pot Stickers
Turkey meat, lean ground, about 8 ounces
Peeled and minced fresh ginger
Chopped cilantro, one bunch
Chopped scallions, four
Red chili pepper paste, two to five tbsp.
Soy sauce to taste
Additional-virgin olive oil, 2 tbsp.
Wonton wraps 1 bundle
At Home: Mix 1st six elements in a bowl. Flavor it with soy sauce to taste. Set in a plastic container and freeze.
At Camp: Thaw turkey mixture. Organize wonton wraps on a flat surface. Add one tbsp. of turkey mixture at center of each wrap pinch edges to close. Heat olive oil in a nonstick pan. Spot wontons in pan and stir fry until finally golden brown. Include three tbsp. of water to pan, cover with a lid and allow wontons steam for about two to 3 minutes. Get rid of wontons. Serve hot with soy sauce.
Cottage Cheese Spread
Large Curd Cottage Cheese, 1 lb
Caraway Seeds, two tbsp
Worcestershire Sauce (soy sauce can be utilized as replacement), one tsp
Chives (finely chopped), two tbsp
Light Cream
Mini-Loaf Rye Bread, 1, Sliced
Stuffed Olive Slices (and if you have parsley sprigs, include them too.)
Black Pepper
For very best benefits, this need to be readied at least a day just before serving.
Mix the cottage cheese with just satisfactory amount of light cream to make a steady spreading. Mix in salt, black pepper, caraway seeds, chives, and Worcestershire sauce. Spot into a lidded container to seal effectively. When ready to dish up, spread uniformly on a slice of rye bread and garnish with a portion of stuffed olive.
Healthier Tuna Treats
one Can Tuna (filled in water)
one/two cup shredded Swiss Cheese
one Tbsp lower Parsley
two tsp Fresh Lemon Juice
one/two cup Fat-Totally free Mayonnaise
Complete Lettuce Leaves
Combine up tuna, parsley, lemon juice, cheese, and fat-free mayonnaise together in a bowl &amp keep it to chill. Organize entire lettuce leaves flat. Put tuna mixture onto the lettuce leaves and roll them up. Use the toothpicks to preserve the lettuce rolled up. Serve quickly.
Herbed Tortilla Treats
8 oz. Cream Cheese (softened)
2 tbsp Butter (softened)
1 one/two tbsp Chives (minced)
one/2 tsp Garlic Powder
1/2 tsp Dill Weed
1/eight tsp Thyme (dried)
5 – six-inch Flour Tortillas
Salt &amp Pepper To Taste
Take a tiny mixing bowl, whip the cream cheese and butter collectively. Add seasonings and mix properly. Spread the combine uniformly on all 5 flour tortillas. Roll up firmly and drape in a plastic wrap. Refrigerate right up until they flip a bit stiff. Undo the plastic wrapping and reduce into three/four inch slices. Slot in a toothpick into every single. The above proportion makes around 2 1/two dozen helpings.

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