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By HELEN W. SMITH
Extension Afent, Home Economics
At 4-H Overnight Camp for Rappahannock-Fauquier counties last week, I taught the Outdoor Cooking class and had a great time with the campers.
For Lesson one we learned how to build a fire, safety rules to follow, equipment to use, and made Apple Delights.
For Lesson two we made Pizza Fondue and S’mores. On Day three we learned to cook veggies on the grill. We roasted silver queen com (from Ben Venue Farm) in the husks, which was delicious, and made vegetable kabobs. For Lesson four we made Banana Boats for dessert. Our goal was to make a variety of foods from entrees to vegetables to desserts.
Safety First
1. Fire should always be attended. /
2. Tie back loose hair and loose clothing.
3. Strike matches away from your body.
4. Never lean over the fire.
5. Every fire should have a shovel, fire bucket of cool water, hot pads and mitts, and weather-proof matches.
6. Use a cutting board to chop and slice vegetables. Always cut away from your body.
Here are the recipes we made.
Apple Delight
To Prepare Apple Delight: Core r and chop 1 apple in fairly large pieces.
Mix 1 teaspoon sugar, a few raisins, a pinch of cinnamon with 1 tablespoon biscuit mix.
Stir into the chopped apple.
Grease a double piece of foil.
Put apple mixture in center of foil. « Fold.
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