Author: Camp Micah

Final Israel Pics

Posted by on August 6, 2012

Hi Everyone!

If you hadn’t noticed, we ended up having some technical problems with the internet on our computer the last bit of the trip. Even though I’m sure everyone has seen campers’ photos and heard hopefully TONS of stories, we just wanted to add a few pictures from the end of the trip. They are a little out of order, but now you have your campers home to tell you about them! Thanks for your patience. We hope everyone is enjoying having their campers back!

Micah in Israel Arrives

Posted by on August 4, 2012

Well after a lot of travel and a few delays our Micah in Israel Campers made it home to Micah early this morning, around 1am.  Though bleary eyed and exhausted the majority of them made it to our Saturday breakfast buffet and then joined us for our morning announcements in the Chapel.

This afternoon the camp took part in everyone’s favorite all-camp, Army vs Navy capture the flag.  During this time our CIT’s and MII campers spent some time at the waterfront just relaxing and playing in the sun.  Tonight is our cook out dinner followed by Campfire, which will feature a special talk about our campers experience in Israel.

It’s hard to believe that we are entering our last full week of camp.  Where has the time gone?  Anyway, I know our campers and our staff and I know they are going to make the most of their time here.DSC_0248

Chef Kriger’s Recipe: Sugar Cookies

Posted by on March 18, 2012


  • 1/3 lb of butter
  • 1 lb sugar
  • 3 eggs
  • Pinch of Salt
  • ½ teaspoon of Vanilla
  • 2 teaspoons of Baking Powder
  • 1lb of all purpose flower
  • 12 oz of High Quality Dark Chocolate


  1. Take the butter and sugar and mix thoroughly on medium or high speed, or by hand with a fork (note this is hard work)
  2. Add one egg at a time and mix each in individually
  3. Add the pinch of salt and teaspoon of vanilla and mix
  4. Finally add in the 2 teaspoons of baking powder and 1 lb of flour at the same time and mix Scoop and Bake in a regular oven at 350 degrees for 12-15 minutes or in a convection oven at 325 for 10 minutes.
  5. Remove and let cool on a rack

For the Chocolate:

  1. Take a medium sauce pan and fill 1/3 with cold water
  2. Place on stove at medium heat
  3. Take the 12 oz Chocolate break into pieces and place in a large metal mixing bowl
  4. Place the mixing bowl over the saucepan (make sure that the flame is not directly on the mixing bowl because this could burn the chocolate.)
  5. After the chocolate is melted stir with a fork then tilt the bowl so that the chocolate is on one side. Dip the cookies way into the chocolate and place on parchment to cool.

Chef Kriger’s Recipe: Shabbat Brisket

Posted by on January 18, 2011


  • 1 First Cut Brisket
  • 1 Small Bag Baby Carrots
  • 1 Large Onion (Yellow)
  • Kosher Salt/Black Pepper
  • 1 Foil 1/2 Plan

Sauce Ingredients:

  • 1 Large Bottle of Ketchup
  • 2-4 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 2-4 Tablespoons Dijon Mustard
  • 2-4 Tablespoons Grape Jelly
  • 2 Tablespoons Brown Sugar


  1. Place Brisket (Fat side up) in foil 1/2 Pan
  2. Generously Salt and Pepper the top of the Brisket
  3. Chop onion into Large Pieces, break apart and cover Brisket
  4. Place Carrots all over pan and top of Brisket
  5. Mix all Sauce Ingredients together then pour over Brisket. Cover the entire Brisket in Sauce
  6. Add a little water around the edges of the Brisket…about 1 cup
  7. Bake Covered with Foil @ 350 degrees for 1.5 hours
  8. Let Chill in Refrigerator till cold. Slice against the grain. Place back in sauce and Re-bake for 25-45 minutes.
  9. Now Serve and Enjoy!!!

Chef Kriger’s Recipe: Panko Crusted Haddock

Posted by on November 18, 2010

Chef Kriger’s camp recipes you can make at home!


  • 4 Pieces of Haddock (fresh or frozen)
  • 2 Cups of Panko Bread Crumbs
  • 1 T. Salt
  • 1/2 T. Black Pepper
  • Garlic Powder
  • 2 T. Unsalted Butter
  • Baking Sheet


  1. Preheat the oven to 375 degrees
  2. Melt butter (enough to paint the tops and bottoms of the fish).
  3. Combine panko bread crumbs, salt, pepper and garlic powder. Mix well.
  4. Cook at 350 – 375 degrees for 10-15 minutes, depending on the thickness of the fish.