Hello all…

My apologies for missing a post or two. As the Summer Camp 2013 has been in full swing for a few weeks now, things have gotten VERY hectic around here!!

This weeks post is specifically for a Matolly Girl named Becky from Session 2, Mohawk Cabin 28… but can be enjoyed by one and all!

Our Kitchen Staff and Chefs work very hard to prepare somewhere around 1,600 meals per day here at Camp and we try to find ways to add a little flair and flavor when and where we can. We work with our guests and their families to accommodate special diets… and in particular, at Matolly, the ever growing Vegetarian population.

Our newest addition to the Kitchen Staff, Chef Candy, has brought her own energy and love of food to the table and I hope this will show you just what kind of impact we are making!

This is a “Pony”… our own internal mail system where campers can send letters to one another or… in this case… to our staff in the kitchen!

Becky was so impressed with the vegetarian dish that Chef Candy produced one evening that she took the time DURING the meal itself to write this very cool “Pony” to Candy who received her letter and kudos that very night!!

And… as requested by Becky… here is the recipe for Chef Candy’s Vegetarian Sweet and Sour Chicken…

Sweet and Sour Sauce

2 tablespoons vegetable oil

2 tablespoons chopped garlic

pinch of cayenne pepper

pineapple juice, reserved (see below)

1/2 cup ketchup

1/2 cup light brown sugar

1/3 cup white vinegar

1/2 cup teriyaki sauce

1/2 teaspoon powdered gigner

black pepper, to taste

Heat the oil in a pan and stir in garlic. Add the rest of the ingredients and bring to a boil. mix 4 tablespoons corn starch with 1/2 cup of water to make a “slurry”. Add the slurry to the sauce and return it to a boil stirring constantly. Remove from heat… your sauce is ready!

Next…

2 cups fresh green peppers, sliced

2 cups onions, sliced

1/2 cup carrots, grated

2 cans pineapple tidbits, drained (reserve juice to use in sauce as listed above)

12 to 15 breaded Vegetarian Chicken(less) Nuggets (baked according to packaging)

Stir fry the peppers, onions, carrot and pineapple in approximately 2 tablespoons of oil in a hot sauté pan or wok until cooked through. Toss in your baked vegetarian chicken-less nuggets and finish by adding the sauce.

Served over rice, this is a sure pleaser for a vegetarian palette!

Thanks for reading!!

Be good…

Chef Jason