Mountaindale North Day Camp 2005

Theme:  African Safari

Recipes

Corn Soup with Tomato

Ethiopian Fruit Salad

Makande

Corn Soup with Tomato

1 C Chopped Onion

3 T Oil

1 C Fresh Tomatoes, Cut up

1 Can of Cream Style Corn

1 Can Whole Kernel Corn, Drained

1 Can Evaporated Milk

3 C of Chicken Broth (3 Cubes Plus 3 Cups of Water)

Pepper

Cut and prepare onion and tomatoes for cooking.  Open cans and have them ready to add  to pan.  Heat oil in large pan.  Add onion and cook until soft. Add the tomatoes.  Cook 5 min.  Add cream style corn, whole kernel corn, evaporated milk, chicken broth, and pepper to taste.  Cover the soup and cook over coils for about 15 min.  Serve and Enjoy.

Ethiopian Fruit Salad

2 C Watermelon or Cantaloupe, cut up

2 Oranges

1 Can of Tangerines, cup up

1 Apple, peeled and sliced

15oz can Tropical Fruit Salad, Drained

15oz can Pineapple Chunks, Drained

2 Bananas, sliced

3 T Lemon juice

Shredded Coconut

Put canned fruit and all fresh fruit, except bananas, in a serving bowl.  Toss fruit gently using two spoons.  Add bananas and lemon juice.  Toss again. Sprinkle with shredded coconut.  Serve and Enjoy

Tip: Lemon juice keeps the apple and bananas from darkening.

Makande

This is traditional dish from Uparie Tanzanie that can be served with meat, fish or simply a salad.

2 C Red Kidney Beans

1 Onion, chopped

2 Garlic cloves, crushed

1 Can Creamed Coconut

2 Cans Corn Drained

2 Cups Vegetable

Pepper

Place the beans in a clean pan with the onion, garlic, coconut, corn and salt and pepper.  Add the stock, bring to a boil and simmer for 20 min. stirring occasionally to dissolve the coconut. Season with pepper and serve.