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Recipes

All recipes are set to a unit size of 16 - 18 campers, 2 leaders, 2 aides plus 2 guests or AIT’s.

Appetizers & Beverages

In addition to the units’ selected appetizer, units receive the following:

Daisy, Brownie and Younger Boy Units

2 lg. frozen lemonades
2 loaves of French bread
2 sticks of butter

Junior, Older Girl and Middle/Older Boy Units

3 lg. frozen lemonades
3 loaves of French bread
3 sticks of butter

Ants on a Log with Peanut Butter

1 bunch celery
1 lg. cucumber
1 jar peanut butter
1 cup raisins

Ants on a Log with Cream Cheese

1 bunch celery
1 lg. cucumber
1 pkg. cream cheese
1 cup raisins

Carrot Sticks with Ranch Dressing

2 lb. bag of carrots
1 lg. cucumber
1 bottle Ranch dressing

 (Daisy and Younger Boy Units will have ready to eat carrots)

Salads

Fruit Salad

4 bananas
4 peaches
1 watermelon

Green Salad

3 lettuce heads
2 lg. cucumbers
3 tomatoes
1 bottle Ranch dressing

Main Meals

For meals with cheese as an ingredient, Daisy and Younger Boy Units will get pre-shredded cheese instead of block cheese.

Baked Macaroni and Cheese

36 oz. elbow macaroni, cooked and drained
1 1/2 sticks butter
3 lbs. sharp cheddar cheese, shredded
½ cup flour
4 tsp. salt
4 tsp. Worcestershire sauce
3 cups milk
Ground black pepper to taste

Beefy Rice Casserole One Pot

6 tbsp. cooking oil
5 lb. ground beef
3 medium onions, chopped
5 cloves garlic, chopped
6 cans (10 ¾ oz.) condensed Cream of Mushroom soup
4 cups milk
2 tbsp. salt
1 tbsp. paprika
1 ½ tsp ground black pepper
1 tub sour cream
6 cups beef stock
12 cups instant rice

Chicken Cheesy Bake

6 lbs. raw chicken tenders
1 ½ lb. cheddar cheese, shredded
12 eggs
6 tbs. cooking oil
3 medium onions, chopped
3 cups Bisquick
3 tsp. salt
6 cups milk

Macaroni & Chicken One Pot

4 medium onions, chopped
6 lbs. frozen raw chicken tenders
8 cups (32 oz.) uncooked elbow macaroni
4 cans of Cream of Chicken soup
6 tbsp. cooking oil
4 cans vegetable soup
8 cups water
½ tsp. salt
1 tsp. ground black pepper

Mexican Lasagna Bake

6 lbs. ground beef OR 5 cans black beans
32 corn tortillas
4 oz. chopped green chilies
1 cup taco seasoning
24 oz. Ricotta cheese
6 tbsp. cooking oil
4 cans (16 oz.) tomato sauce
4 tsp. seasoned salt
8 eggs
2 cans (15 oz.) diced tomatoes
2.5 lbs. Monterey Jack cheese, shredded

Taco Mountain

6 lbs. ground beef
1 cup taco seasoning
4 cups water
2 lbs. cheddar cheese, shredded
2 heads lettuce, shredded
6 tomatoes, chopped
2 cans black olives
6 tbsp. cooking oil
2 cans corn
2 cans (16 oz.) black beans
3 lbs. tortilla chips
14 oz. Ranch dressing
1 jar mild salsa

Tex-Mex Rice Bowl

4 cups Instant Rice
4 cups water
3 tbsp. salt
5 cans (16 oz.) tomato sauce
4 cloves garlic, minced
4 medium onions, chopped
1 tsp. ground black pepper
6 lbs. ground beef
5 green bell peppers, sliced
¼ cup cooking oil

Veggie Stew One Pot

6 cans kidney beans, drained
6 yellow squash, sliced
6 cups chopped celery
6 cans (16 oz.) diced tomatoes
3 tsp. Italian seasoning
3 medium onions, chopped
3 bell peppers (2 green, 1 red), chopped
2 tsp. chopped basil
6 lg. zucchini, sliced
3 tsp. salt
3 tsp. cooking oil
3 tsp. sugar

Desserts

If a camper can’t enjoy the unit’s selected dessert due to dietary restrictions, headquarters will have Annie's Fruit Snacks.

ChocoMallow Surprise Cake
2 pkg. white cake mix
2 ½ cup water
2/3 cup cooking oil
2 cups semi-sweet chocolate chips
2 cups mini marshmallows
6 eggs

Lemon Drizzle Cake (cake mix may contain dye)
2 packages white cake mix
6 oz. lemon jello
1 ½ cups cooking oil
1 ½ cups water
8 eggs

Drizzle Mix Ingredients:
2 cups powdered sugar
¼ cup lemon juice

Pineapple Upside Down Cake
2 pkg. white cake mix
1 lg. can pineapple slices
2/3 cup cooking oil
1 cube butter, melted
2 ½ cups water
1 cup brown sugar
1 jar maraschino cherries
6 eggs

Washington Cherry Cobbler
2 cans cherry pie filling
¼ cup lemon juice
2 pkg. white cake mix
3 sticks butter, melted
1 tub Cool Whip

Breakfast for Older Girls, AITs & Older Boys

In addition to the units’ selected breakfast, units receive the following:

3 lg. frozen orange juices
25 packets of hot chocolate

Quesadillas

1 pkg. of 20 flour tortillas
1 pkg. of 32 corn tortillas
2.5 lbs. Monterey jack cheese, grated
2 lbs. ham, diced

Breakfast Burritos 9

1 pkg. of 20 flour tortillas
1 pkg. of 32 corn tortillas
32 eggs
Salt and ground black pepper
2 lbs. ham, diced
3 lbs. cheddar cheese, shredded
1 jar mild salsa

Pioneer Wednesday Lunch and Thursday Lunches for Older Girls, AITs and Older Boy Units

Campers will have a selection of the following to make their own brownbag lunches for Wednesday and Thursday of the second week: deli (ham, turkey or salami) meat sandwiches, peanut butter and jelly sandwiches, cookies, oranges, chips and drinks.

All Camp Friday Morning Breakfast

3 lg. frozen orange juices
25 packets of hot chocolate
2 boxes cereal (regular and non-sugared)
2 gal. milk
soy and almond

Pioneer Special Recipes for the First Overnight

Pistol Rock Chicken Over Pasta (serves 10 – 12)

10 chicken breasts
4 tbsp. cooking oil
4 cans (14 oz.) pasta sauce
12 mushrooms, sliced
¼ tsp. ground black pepper
1 tsp. garlic salt
1 ½ cups flour
1 ½ lbs. elbow pasta

Apple Pie

For each pie:
6 – 7 green apples (peeled & cut)
2 ready-made pie crust sheets
2 tbsp. butter
1 tsp. cooking oil
3 tbsp. lemon juice
2 tbsp. flour
½ cup sugar
½ cup brown sugar
1 tsp. cinnamon

Ice Cream Recipes

Vanilla

Combine milk with pudding and stir to dissolve, add the rest of the ingredients, mix and pour into ice cream freezer canister.

Chocolate Chip Ice Cream

Beat egg substitute, add sugar and salt, blend well. Gradually beat in the evaporated milk. Add milk and chocolate chips. Pour into ice cream freezer canister.

Easy Sherbet

Combine ingredients and pour into ice cream freezer canister.