A Mexi-Camp Menu

We have spent two years working on our camp--painting everything that is wood, sewing window treatments, installing a new bathroom sink, tiling a backsplash, repairing a variety of plumbing problems, having a boat slip built, resodding the lawn, and, most recently, having the place treated after a termite swarm.

Now, for my Yankee friends, I need to explain the term “camp.” It basically means a weekend place, usually on water. However, camps come in a variety of sizes, from small almost shed-like structures to palatial mansions reminiscent of Tara.

Our is in the medium range but perfect for us. And we were at last ready for our first official dinner party.

Realizing our camp would always be a “work in progress,” we decided to invite some of our nicest friends, friends who would applaud our efforts instead of noticing the “mushy” floors and the uneven kitchen counters.

I’m not sure why I always imagined our first camp dinner party would have a Mexican vibe—maybe because I wanted a “fiesta,” a celebration of a job (almost) well done.

We served sangria and beer with the empanadas and tortilla chips and salsa. After a leisurely boat ride, we served the Cheesy Jalapeño Bites with the soup, and then continued on to the enchiladas, salads, and, finally, dessert. It was a wonderful fiesta for our camp! Thank you Jan, Dennis and Sharon!

Sangria

The ingredient amounts are flexible. If possible, chill all the ingredients before mixing.

Source: original recipe

Yield: 6-8 servings

Ingredients:

4 c. red wine
½ - 1 c. orange juice
½ - 1 c. lemonade (from a bottle or mixed from concentrate)
½ c. pineapple juice (optional)
¼ c. sugar
¼ c. brandy
1 c. club soda or sparkling water (optional)
Orange, lemon and/or lime slices for the pitcher and for garnishing the glasses

Process:

In a pitcher combine all the ingredients, except quarter or half-slices of the fruit to garnish the glasses. Add ice to the pitcher or glasses if desired.


Beef Empanadas

Source: original recipe

Yield: 30-36 empanadas

Ingredients:

One package (2 crusts) of refrigerated, rolled pie crusts
1 lb. ground beef
1 medium onion, diced
1 (15-oz.) can enchilada sauce
1 tsp. ground cumin
1 tsp. chili powder
1-2 tsp. sugar
Salsa, to taste
1 c. grated cheddar cheese
Sour cream, guacamole and/or additional salsa for serving

Process:

Preheat oven to 425.° In a large frying pan, brown the ground beef and onion, until the beef is no longer pink and the onions are tender and translucent. Drain grease, if necessary. Add the remaining ingredients and simmer until the ground beef mixture is quite “dry.” Stir in cheese until melted.

Meanwhile, unroll the first pie crust on a lightly floured surface and roll slightly with a rolling pin. Cut the crust with a 2½ -3-inch round cookie or biscuit cutter. Repeat with other crust. Re-roll and cut scraps.

Place a scant teaspoon of the beef filling on one side of a piecrust round. Fold in half, sealing edges with your fingers. Place the empanada on a cookie sheet (either non-stick or lightly sprayed with cooking spray). Press the edge with the tines of a fork. Repeat with remaining piecrust rounds. Bake 15-25 minutes until the crust is golden brown. Serve immediately or at room temperature with salsa, sour cream, and/or guacamole, if desired.


Cheesy Jalapeño Bites

These “look” like individually prepared appetizers but with none of the work.



Source: a very old clipping

Yield: 16-24 pieces

Ingredients:

4 to 6 large eggs, slightly beaten
2 c. shredded Cheddar cheese
6 to 7 fresh Jalapeño peppers seeded and chopped (I’ve used jarred)

Process:

Spray 8 X 8 in baking dish with nonstick vegetable cooking spray. Stir the cheese and chopped peppers into the beaten eggs; pour into baking dish. Bake at 325° for 18-20 minutes. The mixture will firm up as it bakes. Do not brown. Remove from oven and allow to cool for at least 20 minutes before cutting into 1-inch squares. The appetizers can be served warm or at room temperature.


Tomato-Orange Soup

Source: a very old clipping

Yield: 4-6 servings

Ingredients:

4 c. chicken broth
1 28-oz.can whole peeled tomatoes with juices
1 large onion, thinly sliced
1 large carrot, thinly sliced
1 tsp. grated lemon peel
2 bay leaves
½ tsp. sugar
2 T. butter
2 T. flour
¼ c. orange juice
Sour cream and cilantro, for garnish

Combine broth, tomatoes with juice, onion, carrot, lemon peel, bay leaves and sugar in heavy, large saucepan. Bring to boil over high heat, breaking up tomatoes with spoon. Reduce heat to medium and simmer until vegetables are very tender, about 40 minutes.

Melt butter in small saucepan over medium heat. Add flour; stir 2 minutes. Add 1 c. soup and stir until smooth. Return mixture to remaining soup in saucepan. Simmer until soup thickens, stirring occasionally, about 4 minutes. Discard bay leaves. Working in batches, puree soup in blender or puree with hand-held immersion blender. Stir in orange juice. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve soup cold or bring to simmer and serve hot. (I served the soup cold garnished with a teaspoon of sour cream and a sprig of cilantro.)


Chicken Enchiladas Suizas

Source: Colorado Collage Cookbook

Yield: 12-15 enchiladas, 6 servings

Ingredients:

6 boneless, skinless chicken breast halves
1 T. butter
1 c. chopped onion
1 green bell pepper, chopped
1 red bell pepper, chopped
8 oz. grated cheddar cheese
1 4-oz. can diced green chiles
1 c. purchase green chile salsa
½ c. chopped cilantro
4 tsp. ground cumin
2-3 canned chipotle chiles in adobo sauce (I used the whole 3-oz. can!)
12-15 7-in flour tortillas
10 oz. Monterey Jack cheese, grated
1 c. whipping cream
½ chicken broth

Process:

Place chicken in pan of rapidly boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred. Preheat oven to 350°. In medium skillet, melt butter over medium heat. Cook onion and peppers until just soft. Transfer to a large bowl. Add chicken, cheddar cheese, green chiles, salsa, cilantro, cumin, and chipotle chiles. Season with salt and pepper and mix well.

Grease 10X15-inch baking pan or 2 smaller pans. Place 1 flour tortilla on a flat surface and place about 1/3 c. chicken mixture along one edge. Roll up from filling side and place, seam side down, in pan. Repeat. Sprinkle Monterey Jack over enchiladas. (May be prepared to this point up to 1 day in advance. Cover and chill.)

Combine cream and chicken broth and pour over enchiladas. Cover pan with foil and bake 30 minutes. Remove foil and continue baking 10 minutes or until thoroughly heated. Garnish with tomatoes, if desired.


Black Bean & Rice Salad

Source: a very old clipping

Yield: 12 servings (I halved this for our party)

Ingredients:

2 14.5 oz cans chicken broth (3 cups)
½ c. water
1 ½ c. rice
2 bay leaves
2 15-oz. cans black beans, drained, rinsed
2 red bell peppers, diced
1 green bell pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped
½ c. olive oil
Juice of 1 lime (or more)
3 T. orange juice
2 T. red wine vinegar
2 tsp. ground cumin
1 tsp. chili powder

Process:

Bring broth and water to boil in saucepan. Add rice and bay leaves. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.

Transfer rice to large bowl and fluff with fork. Mix in beans, peppers, onion, chopped cilantro. Mix oil, orange juice, vinegar, cumin and chili powder. Add to salad. (Add salsa for more kick and moisture.).


Tossed Salad with Orange Slices & Red Onions

Source: my friend Jan’s “famous” salad dressing + my salad ingredients

Yield: 6 servings

Ingredients:

½ c. olive oil
½ c. sugar
¼ c. red wine vinegar
2 tsp. soy sauce

Assorted baby greens, enough for 6 people
One-half red onion, thinly sliced
2 oranges, peeled, sectioned, sections cut in half
1 8-oz. can pitted black olives, drained, cut in half
½ c. salted sunflower kernels

Process:

Combine the olive oil, sugar, vinegar and soy sauce in a jar with a lid. Shake until blended. Combine the greens, onion, oranges, olives and sunflower kernels in a large bowl. Drizzle with dressing. Serve.


Pineapple-Coconut Chess Pie

Source: a very old clipping

Yield: one pie, 6-8 servings

Ingredients:

1 ½ c. sugar
3 T. cornmeal
2 T. flour
¼ tsp. salt
4 large eggs, lightly beaten
1 tsp. vanilla extract
¼ c. melted butter
1 (3.5-oz.) can flaked coconut
1 (15.25-oz.) can crushed pineapple, well drained
1 unbaked 9-inch pastry shell.
Whipped cream and toasted coconut for garnish, if desired

Process:

Combine sugar, cornmeal flour and salt in a large bowl; add eggs and vanilla, stirring until blended. Stir in butter, coconut and pineapple; pour into unbaked pastry shell. Bake at 350° for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool. (I often garnish the pie with whipped cream and toasted coconut.)