The menu plan is still evolving – and probably will evolve even while we are getting crispy in the sun – but here is where we are as of 6/5/18.
New for 2018 is getting volunteers to handle the planning and cooking for each dinner. Each volunteer can take care of just the entree, or a veggie, or a side dish, or a dessert or multiple categories. If you want to experiment with making something for a meal just let me know and I’ll add it to the menu. During the week we can adjust and we’ll do the final planning. Please note that we need to make sure leftovers are used at every opportunity so that we have enough fridge space.
There are 25 adults and 9 children under 12.
Salad (just bagged salad for the first night)
Roasted carrots with Morrocan spice
|Mark & Jeanne|
|Monday||Grilled Pork Loins with maple-mustard sauce
Rotini and meatballs
|Mark and Di|
|Tuesday||Mexican Night||The Young Family|
|Wednesday||Hamburgers, Turkey Burgers, Hot dogs, Fries||John & Jeri Phillips|
We’d like to try to do more vegetables (perhaps in foil packs in the oven) and try to reduce the snacks and sweets, if possible.