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years ago before the park was established. Miss Dodson said that as a child she helped her mother chum to make butter. Margaret and Elsie explained to the children how land was secured for Shenandoah National park and how some families — including theirs - had to be relocated.
Thursday’s lesson was a treat, too. The campers made a dessert pizza using dough, cream cheese, and fresh fruit on top.
As you can see, the cooking class, which was one of twelve classes this year at 4-H Day Camp, was very educational, nutritious, and delicious! If you have a camper who took cooking, I hope you’ll encourage him or her to prepare these recipes for you again at home.
These are recipes that Mrs. Up/ dike used in her class:
Perfectly suited for nutritious, well-balanced meals, Mexican food commonly includes ingredients from all four food groups: Bread-and-cereal group: tortillas, taco shells, NACHIPS, rice. /
Dairy group: cheese, sour cream.
Fruit-and-vegetable group: lettuce, tomatoes, avocados, onions, chilies.
Meat group: beef, pork, chicken, beans.
Refried beans, teamed with tortillas or shells, contribute a rich, complete protein.
Beef and Bean Burritos
1 jar (16 ounces) Old El Paso Thick ’n Chunky Salsa
1 pound lean ground beef
1 can (16 ounces) Old El Paso Refried Beans or Vegertarian Refried Beans
1 can (4 ounces) Old El Paso Chopped Green Chilies, drained
1 envelope (1 1/4 ounces) Old El Paso Taco Seasoning Mix
1 box (8 count) Old El Paso Flour Tortillas
3/4 cup shredded lettuce
3/4 cup (3 ounces) shredded Cheddar cheese
1. Drain salsa, reserving 1/2 cup liquid. In a large skillet, brown ground beef; drain fat. Add beans, chilies, taco seasoning and reserved salsa liquid. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally.
2. Heat tortillas according to package directions.
3. To assemble burritos, spoon about 1/3 cup beef mixture just below center of each tortilla. Add 1 heaping tablespoon each of drained salsa, lettuce and cheese to each tortilla. Fold bottom edge of each tortilla up and over just until filling is covered. Fold opposite sides of tortilla in, just until they meet. Roll up from the bottom. Serves 8.
Microwave directions: Drain salsa, reserving 1/2 cup liquid. Crumbled ground beef into a large microwave-safe bowl. Microwave on High (100 percent power) 4 to 6 minutes or until no longer pink, stirring
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