No baking, No heating – Suitable for children camp and outdoor activities
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Peanut Butter Balls (No Baking)

Ingredients:
1/2 cup LIGO crunchy peanut butter1/2 cup natural honey1 cup crushed Nestle corn flakes cereal2 tablespoons milk powdered

Direction

Set corn flakes aside. Mix honey, peanut butter, milk powdered well.Roll into medium size balls.Then roll over Cornflakes until covered.Refrigerate!Yummy! Is a Great Snack


Frozen Chocolate Mint

Ingredients:

1 ½ cups of completely crushed chocolate wafer cookies (approximately 30 cookies)
6 tablespoons margarine, melted
1 7-oz jar marshmallow cream
½ teaspoon mint extract
3/4 cup miniature semisweet chocolate chips
2 cups whipping cream

Directions:

In a small bowl mix the crushed wafer cookies and margarine. Press the mixture onto the bottom of 8x12 rectangular plastic pan.
In a medium mixing bowl, beat the marshmallow cream, mint extract with an electric mixer (Use a big spoon for mixer for children) on medium speed until the mixture is smooth. Fold in ½ cup of the miniature semisweet chocolate chips.
In a separate small mixing bowl, whip the cream until soft peaks form. Fold the whipped cream into the marshmallow cream mixture, careful! Not to stir it too much. Spread this mixture over the crust. Sprinkle the top with the remaining chocolate chips.
Cover the pan with foil (or a plastic lid if so equipped) and freeze for Five to six hours (Normally if the class is in the morning, by teea break in the afternoon, it should be done). Remove from the freezer at least 15 minutes before you plan to serve. To help remove the dessert from the pan, dip into a pan of warm water for a minute or so.

Fruit Cake (No Baking)

Ingredients:

6 cups graham cracker crumbs (about 4 dozen 2 1/2 inch graham crackers)
3 cup mixed candied fruit or fruit
3 cup golden raisins
3 cup chopped pineapple, apple or dates (children normally hates dates)
3 cup chopped ground nuts
3 cup colourful miniature marshmallows
3 big can sweetened Carnation condensed milk

Directions:

Line a 3 “9 x 5-inch” loaf pan with waxed paper. Mix all the ingredients together, first with a spoon and then with hands, until the crumbs are thoroughly mixed and moistened. Pack securely into pan. Cover tightly. Chill at least two days before slicing.
Slice thinly to serve

Stew Potato Chicken
By Alina

Email: essentialitem@yahoo.com

Ingredients :

1 large chicken, cut into bite sized pieces
2 medium size potatoes, cut into wedges

10 small red onions
4 pips garlic
2 tsp preserved soy bean paste
1/2 cup cooking oil
2tsp hot water
1/2 tsp Rosemary
1 tsp sugar
2 tsp thick soy sauce
salt to taste

Method :

Finely Pound onions and garlic add in soybean paste and mash well.
Fry potato wedges in hot oil until light browned.
Drain and leave about 1/4 cup oil in pan.
Add the pounded paste and stir fry till fragrant.
Add chicken pieces and stir fry for another 5 minutes.
Add 2 cups water, sugar and thick soy sauce and bring to boil.
Add ½ teaspoon of Rosemary.
Lower the flame and continue cooking till chicken is tender.
Stir in potatoes and add in salt to taste.

Serves 7-9