EVERY SEASON IS A STRONG KIDS SEASON

All the recipes come from campers in the Cross Island YMCA Summer

Day Camp Program and all proceeds from this event benefit the Strong

Kids Campaign, which provides money to send kids to camp on scholarships.

C R O S S I S L A N D Y M C A P R E S E N T S …

T a s t e o f S u m m e r :

K i d s c a n c o o k

F r i d a y , A u g u s t 6 , 2 0 1 0

Thank you to all our chefs and chef helpers!

T h e Y M C A o f G r e a t e r N e w Y o r k i s a c o m m u n i t y s e r v i c e o r g a n i z a t i o n t h a t

p r o m o t e s p o s i t i v e v a l u e s t h r o u g h p r o g r a m s t h a t b u i l d s p i r i t , m i n d a n d

b o d y , w e l c o m i n g a l l p e o p l e w i t h a f o c u s o n y o u t h .

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Contents

Breakfast 4-6 Entrees 8-12 Side Dishes 14-15 Desserts 17-19 Parent Boosters 21-22 Supporters 23-26

Fall Fun: Y Kids Got Talent

This fall, come and see our Cross Island YMCA kids in the Y KIDS GOT TALENT event on Saturday, October 9, 2010 at 6:00pm.

Auditions for the show will be on Saturday, September 25, 2010 starting at 1:00pm. Call-ing all ages!

Sign up to audition by calling Jamé at 718-551-9314.

Come and support our young members as they show us their special talents and our older members as they show us that they are still young at heart.

Winter Warmth: Wine & Cheese Banquet and Online Auction

Spread the warmth this winter with a thoughtful present for some-body you care about.

Our online auction will take place from November 1 to December 1, 2010 online at : www.biddingforgood.com/crossislandymca

Plus, on December 2, 2010, we will be hosting our Wine & Cheese Banquet with more gifts to bid on in person. Event admis-sion is only $25.00 per person.

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Support the Cross Island YMCA by purchasing your tickets in advance at the Member Service Desk today. For more information or to sponsor these upcoming events please contact Jamé Cohn, Director Communications and Fund Development at 718-551-9314 or jcohn@ymcanyc.org.

U p c o m i n g E v e n t s

We are looking for

auction items and in re-

turn, we will display your

organization with a link to

your website and

company's logo.

O u r C r e w

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Breakfast

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B r e a k f a s t

Moist Deluxe Cupcakes

Ingredients

• 1 Box of Duncan Hines Moist Deluxe Mix • ½ Cup Water • 3 tbsp Vegetable oil • 2 egg whites

Loves camp and will miss all of his new friends when camp is over.

William Maus (unit 1)

Preparation

1. Preheat oven 350 degrees.

2. Blend mix to-gether at medium speed, pour bat-ter into cupcake pan.

3. Bake for 21-24 minutes

4. Cool cupcakes in pan 15 minutes

5. Add frosting

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I’ve been a Y kid for 4 of my 5 years. I have attended Gym-Swim and just graduated Nursery School from the Y. I love ballet at the Y. I also enjoy swimming, reading, run-ning and playing with my cousin Ty and friends. I also love going to Sunday School to learn about God. I’m looking forward to getting a dog and starting gymnastics at the Y.

Antoinette R. Slaughter B r e a k f a s t

French toast

Ingredients

• 6 slices of bread (white or wheat)

• 2 tbsp Milk • ½ stick Butter • ½ tsp cinnamon • ½ tsp sugar • 3 eggs • Maple syrup (optional)

Preparation

1. Combine milk, eggs, cinnamon, and sugar in a bowl and mix.

2. Heat frying pan on low. Place butter in frying pan to melt.

3. Place the bread in the mixing bowl one slice at a

time and cover both sides of the bread with the mixture.

4. Place the bread in the frying pan and cook approx. 2 min-utes on each side or until light brown on each side.

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O u r C h e f ’ s

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Entrees

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Ingredients • 1 tablespoon butter

• 1 tablespoon olive oil

• 1 onion, diced

• 2 carrots, diced

• 2 stalks celery, diced

• 2 cloves garlic, crushed

• Salt and freshly ground black pepper

• 1 tablespoon tomato paste

• 2 pounds lean ground beef or lamb

• 2 tablespoons Worcestershire sauce

• 1/2 cup beef stock

• 1 1/2 cups garden peas

• Cheesy Mashed Potatoes, recipe follows on pg. 26.

Preparation 1. Preheat oven at 400 degrees F. 2. Add butter and oil to a large

skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes.

3. Season with salt and pepper. Once the vegetables have sof-tened and start to brown a little add the tomato paste and mix evenly.

4. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock.

E n t r e e s

S h e p p a r d ’ s P i e

Javon’s favorite parts of camp are martial arts and base-ball. He also enjoys instructional swimming. Javon went to Cub Scout camp for one week and was able to earn his Aquatics badge because of the extra help he had from the Staff at the YMCA. The Y staff are very supportive of the kids and always encourage them to do their best.

Javon Darrien Unit 1 & Sports

5. Season with salt and pepper, to taste. Cook and simmer for an-other 10 minutes.

6. Mix in peas. 7. Transfer mixture to an oven-proof

baking dish and spread evenly. 8. Place potato on top of ground beef

mixture and spread out evenly, once the top surface has been cov-ered, rake through with a fork so that there are peaks that will brown nicely.

9. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.

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I just turned 8 years old on July 5th. I love playing basket-ball, dancing, and am a BIG wrestling fan. I attend PS35 in Queens and am going to the 3rd grade. I love going to movies with Chantal. My family are members of the Cross Island YMCA and we love attending and participating in family swim. I look forward to participating in even more YMCA events.

Jordan Gregory Coard E n t r e e

L a s a g n a

Ingredients

• 16 pieces (about 16 oz.) lasagna • noodles, uncooked • 1 pound ground beef • 1 jar (about 28 oz.) spaghetti

sauce • 1/2 cup water • 16 ounces ricotta cheese

• 2 cups shredded mozzarella cheese, divided

• 1/4 cup grated Parmesan cheese • 2 eggs • 2 teaspoons chopped oregano • 2 teaspoons chopped basil • 1 teaspoon salt • 1/2 teaspoon garlic powder • 1/4 teaspoon ground black

pepper Preparation 1. In large skillet, brown meat;

drain. Stir in spaghetti sauce and water; simmer 10 minutes.

2. Cook pasta according to pack-age directions; drain. Lay flat on foil to cool.

3. Heat oven to 350°F.

4. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, oregano, basil, garlic, salt and pepper.

5. Spread about 1/3 cup meat sauce on bottom of 13 x 9 glass baking dish.

Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce.

6. Repeat layers, beginning and end-ing with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired.

7. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting.

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Preparation 1. Open the chicken package w/

butter knife and put chicken in a bowl.

2. Wash the chicken in vinegar and water. Mix the chicken up really good and let sit for a few minutes. Take feather off chicken and pour out vinegar and water.

3. Put the jerk seasoning in the bowl and mix the seasoning into the chicken until chicken is covered.

4. Add cut up onions and garlic to the bowl and mix it very well.

E n t r e e s

J e r k C h i c k e n

Ingredients • 2 bags of chicken wings

• 2 cups vinegar

• 2 cups of water

• 1 butter knife

• 2 tbsp jerk seasoning

• 2 bowls

• Saran wrap

• Large baking pan

• 1 stick butter

• Onion

• Garlic

I am 7 years old and a YMCA camper. I like to wear my hair in a Mohawk. I love to go swimming and ride my bike outside with my friends. I am really good and running fast! I also play on the Junior Mets Baseball Team for the Cross Island YMCA. I love eating spicy foods like jerk chicken!

Jackson Cross

5. Cover the bowl with saran wrap and put it in the fridge overnight.

6. On the next day, heat oven to 350 degrees and put large baking pan in for 10 minutes.

7. Take out pan and coat with butter evenly. Spread chicken in the pan evenly.

8. Add several pieces of butter inside the pan.

9. Bake the chicken until well browned, about an hour.

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E n t r e e s

B a k e d Z i t i

Ingredients • 1 lb. Ziti noodles

• 1 lb. Mozzarella cheese

• ½ cup Parmesan cheese

• Garlic Powder

• 1 tbsp. parsley

• Tomato sauce

• 2 eggs

• Pepper

I am a YMCA Camper in Unit 4. I like to play football and basketball at the YMCA.

Michael Naughton

Preparation 1. Cook noodles until

tender.

2. In a bowl, mix to-gether the two cheeses, eggs, and spices.

3. Add the cooked noo-dles and mix.

4. Grease a 9x13 inch pan and put thin layer of sauce on the bottom.

5. Pour the noodle mixture in pan and cover with remain-ing sauce.

6. Bake at 350 degrees until bubbly, 30 minutes.

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O u r C h e f ’ s

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Side Dishes

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S i d e D i s h

C h e e s y M a s h e d P o ta t o e s

Ingredients

• 4 pounds Yukon gold potatoes, peeled, quartered

• 4 tablespoons butter

• 1/4 cup heavy cream

• 1 cup grated mature white Cheddar

• Salt and freshly ground black pepper

Check out the other treats that Javon shared in this cookbook in Entrees!

Javon Darrien Unit 1

Preparation 1. Fill a large saucepan with

cold water and a table-spoon of salt.

2. Add potatoes to the wa-ter and bring to a boil.

3. Let potatoes cook until soft about 20 minutes.

4. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing.

5. Add butter and cream and begin to mash pota-toes into a semi smooth consistency.

6. Once at desired texture add cheese and mix well. Season with salt and pepper.

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O u r C r e w

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Desserts

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I am 7 years old and about to start 2nd grade and am a YMCA kid. I’ve attended Me & My Grown Up, Nursery School and Pre-K at the Y. I have also taken Ballet and Swimming. I love the Y gymnastics and karate and just got my yellow belt. I love playing my violin and cooking! The first time I cooked was with the Mom and Me Cooking Class.

Shakira Shakur D e s s e r t

M a g i c B o n B o n C o o k i e s

Ingredients

• 1 cup butter • 2 cups flour • ¼ cup sugar • 1/8 tsp salt • 2 tsp vanilla • Red & Yellow food coloring • ½ cup powdered sugar

Preparation 1. Preheat oven to 300 degrees.

2. Melt the butter in a large saucepan. When butter is melted, turn off heat and flour, sugar, salt, & vanilla.

3. Carefully stir until the dough binds together & forms a dough ball.

4. Remove dough ball from saucepan. Divide the dough into three portions & drop a few drops of food coloring into each portion.

5. Knead the color into each dough portion until the color is swirled through.

6. Form dough into small 1 inch balls and place 1 inch apart on foil lined cookie sheet.

7. Put the cookie sheet in the oven and bake for 30 minutes till slightly browned. Remove from oven & cool 10 minutes.

8. Put powdered sugar into a medium sized bowl & roll each ball in sugar to coat.

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I am a YMCA Kid! I’ve taken Gym & Swim, Swim-ming and Ballet at the Cross Island YMCA. I also loved Baby Picasso. I love Dancing and Cooking!

Chloe Porter Dessert

F a r m y a r d A n i m a l C u p c a k e s

Ingredients

• 1 package Pink Starburst Candy

• Basic Cupcake Mix of choice

• White Butter cream Frosting

• Red Food Coloring

• 1 bag chocolate chips • 1 bag reg. size

Marshmallows • Pink Sugar Sprinkles • Pink Mentos Candies • 1 pkg. Peelable

Twizzlers

Preparation 1. You may use the store box mix or

create your own home made cupcakes.

2. Make sure to fill the cups at least ¾ full to ensure a nice fluffy top to the cupcake.

3. Let cupcakes fully cool before frosting. For the cow cupcake, white frosting will be your base.

4. Turn two chocolate chips upside down for the eyes. The nose (for pig and cow) is created by cutting a marshmallow in half. Place the cut side down.

5. Lightly frost the tip of the nose and dip into pink sugar. Cut individual small pieces (2) of the peeled twiz-zler for the nostrils. Place into position for the nose.

6. The ears of the cow will be two pink mentos candies. Pipe the melted chocolate chips in various positions around the cupcake to create the appearance of a cute cow!

7. For the pig, add red food coloring to make the frosting turn a perfect shade of pink. Cut a pink Starburst candy in half at a diagonal and place pointy side up for the piglet’s ears. Use the same procedure for the nose and eyes.

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O u r C h e f ’ s

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P a r e n t B o o s t e r s . . .

My Little Princess Antoinette. It was only yesterday when you learned how to walk now today you are cooking French Toast. I’m so proud of you to-day and always! Love Mom, Marie Slaughter Our little angel Antoinette Ruth. Our only grandchild is cooking up a storm making French Toast. You will be a good cook like your grandmother Ruth. Congratulations on your first cook off. Love Grandpa, William Slaughter & Grandma, Ruth Slaughter

A big thank you to our Board Members that supported this event: Marie Smith Brian Leung Melissa Evans Tom Murn Lauren Koloylan

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P a r e n t B o o s t e r s . . .

Antoinette Ruth is truly amazing. She loves to try things until she succeeds (learns it). I am sure I will taste her French Toast soon. Love is what she gives most to all she meets. Antoinette I am honored to be your cousin. Keep up the good work! Your Cousin, Katrina Slaughter Antoinette will grow up to be a wonderful cooker! Love, Latisha Wright & Family Louisville, KY Jordan great job on the Lasagna! You will make a good chef. We love you, Mom & Chantal

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S p e c i a l T h a n k s t o . . .

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S p e c i a l T h a n k s t o . . .

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S p e c i a l T h a n k s t o . . .

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S p e c i a l T h a n k s t o . . .

Tom Murn and Answer Vending for sponsoring this event and providing all the beverages.

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T A S T E O F S U M M E R : K I D S C A N C O O K

Thank You All!

I would like to thank all of our sponsors and boosters who helped to support this event and the Strong Kids Campaign. I would also like to acknowledge all of the chefs and their parents for agreeing to participate in the program. I hope everyone had a great summer and I hope to see everyone back next year.

I hope to see you all at the Y Kids Got Talent Event on October 9th! See

page 2 for more information.

Phone: 718-479-0505 Fax: 718-468-9568

www.ymcanyc.org/crossisland

Cross Island YMCA 238-10 Hillside Ave Bellerose, NY 11426

Marie Smith

Lauren Kololyan

Vikram Rajan

Melissa Evans

Brian Leung

Dana Feinberg

Jamé Cohn

Javon Clark

If you would like to volunteer on this committee please contact Jamé Cohn at 718-551-9314 or email jcohn@ymcanyc.org

Fund Development Committee