Kosher Camp Lunches and Snacks:
by Nancy Mades

Along with sun block and labeled beach towels, I'll be sending a dairy kosher lunch to day camp with my children everyday for the next month. The rustic setting for my kids' summer adventure has a lake for boating, but no refrigerator to stow their lunches for the four hours between the time they leave in the morning and when they eat lunch.

To compensate, when packing sandwiches containing vegetables (pickles, lettuce, tomato, etc.), I wrap the sandwich in paper towels before sealing it in a plastic bag or aluminum foil. This will help absorb moisture and keep the sandwich from getting soggy.

I also bought each child an insulated, leak-proof lunch box and two small freezer packs. When putting the lunches together, I place a freezer pack on the bottom with a sheet of paper towel on top, then add the food, drinks, etc, put another paper towel on top of the food and then cover with remaining freezer pack.

Since we don't keep kosher at home, it has been a real challenge coming up with ideas for lunches the children will enjoy while still following the camp's strict guidelines.

Here are a few meals that should keep in the hottest of days and satisfy their appetites at the same time.

The Mix-And-Match Peanut Butter Sandwich:
Pair chunky, natural peanut butter and sandwich bread with any or all of the following (my son's favorite is peanut butter with raisins and banana slices): jelly, marshmallow fluff, raisins, frozen banana slices, and apple slices. Combine ingredients creatively and spread on bread.

Chinese Spaghetti
(Prepare the night before. Will keep refrigerated in a sealed container for four days) Ingredients: 1/4 lb. spaghetti, peanut butter, soy sauce, honey. Cook: 1/4 pound of spaghetti as directed on package. Drain and cool. Then, in a small saucepan, combine over a low heat 2 generous tablespoons peanut butter, 1-teaspoon soy sauce, and 1-teaspoon honey. When melted, pour peanut sauce over spaghetti and mix thoroughly. Put into travel-proof container and refrigerate.

Salsa Egg Salad Roll-Up
Ingredients: 1 egg, salsa, tortilla.
Hard boil 1 egg. Then finely chop the hard-boiled egg and mix with 2 tablespoons salsa. Spread onto medium-sized flour tortilla and roll up jellyroll style. Wrap tightly with plastic wrap and refrigerate.

Pizza Bagels
Ingredients: 1 bagel,. pizza sauce in jar, part-skim mozzarella cheese, your favorite vegetables.
Split large bagel and spread prepared pizza sauce on both halves. Cover each slice with 1 cup shredded part-skim mozzarella cheese and finely chopped vegetables of your choice. Toast until cheese is melted. Put bagel back together and wrap tightly with aluminum foil. Refrigerate.

Chicken Salad in a Pita
(for camps that allow chicken)
You have to plan ahead on this one, and freeze a cup of cooked, cubed chicken overnight.

Ingredients: 1 cup cooked chicken, cubed; pita bread; lettuce; tomato; salsa or vinegar-based salad dressing.Freeze 1 cup cooked, cubed chicken overnight. In pita bread, combine frozen chicken cubes, chopped lettuce, 1 sliced tomato, and 1 tablespoon salsa or vinegar-based salad dressing. Wrap with paper towel and aluminum foil.

Dessert and Snack Items

• Grapes, strawberries and other berries freeze really well. Freeze a handful of mixed berries in a small leak-proof plastic bag overnight for lunch boxes the next day.
• Chipless cookies-such as animal crackers and oatmeal cookies-keep better on hot days.
• Juice boxes can be frozen overnight and packed frozen into lunch boxes in the morning. The juice will be nice and cold when it comes time for lunch!

 Bulletin Board

Values questions for discussion:

• How do you encourage your children to attend services?
• What are the hardest things to forgive your children for?
• Is everything forgivable?
• How do you find spirituality outside of synagogue during High Holidays or during the year?
• How do you share your spirituality with you children?