Feeding 14 teenagers can be a bit of a challenge. This year we didn't have any vegetarians but we DID have a picky eater (He knows who he is!) For breakfast students had their choice of oatmeal, dried cereal, dried milk and hot chocolate. Lunch was bagels and rice cakes, peanut butter, tuna, devilled ham, apples and oranges. Plus, all students got 1/4 pound of cheese and a pound of GORP every 4 days . This is our supper menu for the two weeks:

TUES MAY 28 SPAGHETTI AND MEATBALLS, SALAD, BREAD
 TRAVEL TO VERGENNES

WED MAY 29 MACARONI AND CHEESE W/ TUNA
 TRAVEL TO BUTTON BAY

THURS MAY 30 SPANISH RICE W/BEANS AND CHEESE ON TORTILLA
 NO TRAVEL, OVERNIGHT AT BUTTON BAY

FRI MAY 31 PIZZAPIZZAPIZZAPIZZA! FOOD DROP
(STORMY WEATHER KEPT US AT BUTTON BAY INSTEAD OF PLANNED PADDLE TO CHARLOTTE)

SAT JUNE 1 POTATO CHEESE SOUP
 TRAVEL TO NORTH BEACH

SUN JUNE 2 CAJUN BLACK BEANS AND RICE W/PEPPERONI
DAY HIKE, MOUNT PHILO,OVERNIGHT AT NORTH BEACH

MON JUNE 3 BURGERS AND DOGS FOOD DROP
VISIT THE PERKINS GEOLOGY MUSEUM AND BURLINTON SHIPYARD,  OVERNIGHT AT NORTH BEACH

TUES JUNE 4 MACARONI AND CHEESE W/TUNA
TRAVEL TO APPLE TREE CAMP GROUND

WED JUNE 5 BAKED ZITI AND CHICKEN BY CHERYL HOOKER!!!!! FOOD DROP
(ORIGINAL PLAN WAS FOR FOOD DROP THE NEXT NIGHT BUT THE SCHEDULE OF THE VERMONT LEGISLATURE MADE IT NECESSARY FOR CHERYL TO COME A DAY EARLY - HER ZITI AND CHICKEN WAS A REAL TREAT! THANKS!
 TRAVEL TO GRANDE ISLE STATE PARK

THURS JUNE 6 RAMEN VEGIE STIR-FRY
 OVERNIGHT AT GRANDE ISLE STATE PARK

FRI JUNE 7 THAI SESAME NOODLES
TRAVEL TO DAVE COZZEN'S HOUSE ON NORTH HERO ISLAND

SAT JUNE 8 ZITI AND SAUCE
HIGH WINDS AND WAVES KEPT US AT DAVE COZZEN'S HOUSE
 
 

3 lbs.  SPAGHETTI
splash of cooking oil to keep pasta from sticking
40-50 frozen  MEATBALLS
SALAD
DRESSING
24 oz  TOMATO PASTE
SAUCE SPICE MIX*

* 6 Tbs dried onion
6 Tbs dried green and red peppers
3 tsp oregano or basil
1 1/2 tsp black pepper
2 tsp garlic

Cook pasta and drain.

Rehydrate dried spice mix in hot water 5-10 minutes. Add to tomato paste and water. Heat through. Keep one pot with meatballs and sauce, one pot just sauce, no meatballs.
 
 

3 lbs. PASTA
splash of cooking oil to keep pasta from sticking
4 cups DICED CHEESE
16 Tbs. POWDERED MILK
12- 16 Tbs. MARGARINE (2 sticks)
8 Tbs DRIED ONIONS
8 Tbs DRIED VEGETABLES
4 LARGE CANS OF TUNA FISH (optional garnish)
SALSA (optional garnish)
 

Add salt and vegetables to water, bring to a boil. Add pasta; boil 8-15 minutes depending on pasta type, stirring occasionally. Drain out any excess water. Add margarine and cheese; stir. Add enough water to powdered milk to make a thick liquid. Add it and any spices to pasta. Cook and stir until cheese is melted. Garnish with salsa and/or tuna fish if desired.
 
 

18 - 20 CUPS OF WATER
4 Tbsp COOKING OIL
RICE, BEAN AND SPICE MIX
5 CUPS CHEESE CUBED
14+ TORTILLAS
 

Bring water and oil to a boil. Add the premixed/measured package of rice, beans and spices. Cover and simmer for 20 minutes or until rice and beans are soft and most of the water is absorbed. Stir to prevent burning at 10 minutes and 15 minutes. Turn off heat, add cheese, and cover for a few minutes to let the cheese melt. Serve over tortillas. Olé!
 
 

PREMEASURED/PREMIXED INGREDIENTS:
3 cups POWDERED MILK
12 Tbs. FLOUR
12 Tbs. DRIED ONION
12 Tbs. DRIED VEGETABLES
3 tsp SALT
3 tsp PEPPER
20 cups WATER (more if necessary but add later)
3 cups INSTANT MASHED POTATOES
6 cups CRUMBLED CHEDDAR CHEESE
6 tsp OIL
4 CANS OF SPAM, DICED

Put premeasured/premixed ingredients into pot with 18 cups of water. Bring to a boil, stirring often. Put instant mashed potatoes in a bowl and add enough of the hot mixture to form a thin paste. Pour this back into the soup; stir. Add cheese and cook, stirring until melted. Add diced Spam if desired. Good with a dash of Tobasco sauce.
 
 

12 PACKAGES OF RAMEN NOODLES (discard flavor packets)
4 BAGS OF FROZEN ORIENTAL VEGETABLES
OIL
SOY SAUCE
GINGER
GARLIC
 

Cook the Ramen Noodles and drain. Heat vegetables in hot water if still frozen or cold, drain. Saute vegetables in oil, add soy sauce, ginger and garlic to taste. Serve over Ramen Noodles.
 
 

2 CUPS SMOOTH PEANUT BUTTER
PREPARED DRESSING INGREDIENTS:
1 1/2 cups sesame oil
1 cup soy sauce
4 Tbsp asian chili oil
4 Tbsp red wine vinegar
SPICE PACKAGE:
6 Tbsp dark brown sugar
1 1/2 Tbsp dried garlic powder
2 Tbsp ginger
3 Tbsp dried onion
1 CUP FRESHLY BREWED HOT TEA- STRONG
4 lb. LINGUINE

1. Prepare the linguine.

2. While the linguine is being prepared, mix together the peanut butter, prepared dressing ingredients, the spice package and about 1/2 of the tea until they are smooth and have the consistency of melted ice cream. Add more of the tea as necessary.

3. In a large bowl, gently toss the peanut butter sauce with the noodles.
 
 

RICE BEANS AND SPICE MIX
18 CUPS OF WATER
4 Tbsp OIL
5  CUPS CUBED CHEESE
PEPPERONI GARNISH (OPTIONAL)

Bring water and oil to a boil. Add the premixed/measured package of rice, beans and spices. Cover and simmer for 20 minutes or until rice and beans are soft and most of the water is absorbed. Stir to prevent burning at 10 minutes and 15 minutes. Turn off heat, add cheese, and cover for a few minutes to let the cheese melt. Garnish with chopped pepperoni if desired
 
 

3 lb. ZITI
24 oz  TOMATO PASTE
SAUCE SPICE MIX*
MEATLESS MEAT MIX
PARMESAN CHEESE
CUBED PEPPERONI GARNISH (OPTIONAL)

* 6 Tbs dried onion
6 Tbs dried green and red peppers
3 tsp oregano or basil
1 1/2 tsp black pepper
2 tsp dried garlic

Cook pasta and drain.

Mix contents of meatless meat mix with 1 1/2 cups of boiling water, mix well, let stand 10-15 minutes. Crumble mixture into a skillet and stir fry until well browned.

Rehydrate dried spice mix in hot water 5-10 minutes. Add to tomato paste and enough water to make it a sauce. Add browned meatless meat mix.  Heat through. Serve sauce on ziti.