Click here  Quilt camp 2008  to see the pictures of Quilt Camp "08, pictures curtesy of Camelia and Linda.

Here are the favorite recipes from camp 2008:

Betsy’s (only we'll call it Kris') Salmon Spread

1 lb smoked salmon

16 oz cream cheese

1 cup mayonase

½ Tbsp Dijon mustard

½  Tbsp lemon juice

1 Tbsp chives

Process everything until smooth.  Serve with Ritz crackers.

Herbed Lima Bean Hummus

 2 – 10 oz packages frozen baby lima beans

1 large onion, chopped

5 garlic cloves, smashed

1 tsp salt

¼ cup chopped fresh cilantro

¼ cup chopped fresh flat leaf parsley

1 tsp ground cumin

¼ tsp cayenne, or to taste

3 Tbsp fresh lemon juice, plus additional to taste

5 Tbsp extra-virgin olive oil

2 Tbsp chopped fresh dill

2 Tbsp chopped fresh mint

Freshly ground black pepper

 

Combine beans, onion, garlic, salt and 2 cups water in a 3 quart saucepan and bring to a simmer.  Simmer, covered, until beans are tender, about 8 minutes.  Stir in parsley and cilantro, then remove from heat and let stand, uncovered, for 5 minutes.  Drain.

Transfer bean mixture to a food processor, add cumin, cayenne, lemon juice, 4 Tbsp oil, dill, and mint, and puree until smooth.  Transfer to a bowl and cool to room temp, stirring occasionally.

Season dip with salt, pepper, and lemon juice to taste.  Mound in a serving bowl and drizzle with remaining 1 Tbsp oil.  Serve with crisps or toasts.

Overnight Maple French Toast

No stick cooking spray                                             2/3  c. firmly packed brown sugar

½  c. maple syrup                                                      1 T. butter or margarine

10 to 12 ( 1” thick) slices French bread                                              4 large eggs

1 ½ c. milk                                                                                    1 t. vanilla

1/8 t. salt                                                                     cinnamon ( optional)

Ground nutmeg ( optional)

1 ¼ c. sliced strawberries

1 to 2 tablespoons powdered sugar

 

Spray 9 x 13 pan with no stick spray.  Combine brown sugar, syrup and butter in small saucepan, over medium high heat stirring constantly, just until it begins to boil; remove from heat.  Pour evenly over bottom of prepared pan.  Arrange bread slices to fill pan in a single layer.

            Combine eggs, milk, vanilla and salt in large bowl beating with a wire whisk until smooth.  Pour evenly over bread in pan.  Sprinkle with cinnamon and nutmeg, if desired.  Cover.  Refrigerate at least 8 hours or overnight.

            Heat oven to 350.  Uncover pan.  Bake 30 to 35 minutes or until lightly browned.  Remove to cooling rack for 5 minutes to allow to set up.  Top with sliced strawberries and sprinkle with powdered sugar.  Serve immediately.

Serves 4 to 6

Egg Casserole

6 slices white bread                                                              ¼  c. butter

1 lb. sausage links                                                                ½  t. dry mustard

½ lb grated cheddar cheese                                                            3 whole eggs

1 t. salt                                                                                    2 c. milk

Brown sausage and cut into bite size pieces.  Cut bread  into bite size pieces.  Layer bread, sausage and cheese in greased 8 x 12 casserole.  Mix beaten eggs, milk and seasonings together and pour over sausage mixture.  Saturate

well.  Dot butter over top.  Cover and keep in refrigerator over night.  Bake uncovered at 350 for 1 hour.  Serves 9

Here are just a few pictures from our 2007 quilt camp.
 Our camp favorite recipe is posted at the bottom of the page.