University Family YMCA recommends clues to determine a child’s readiness for camp:

• Have they asked if they can go “away” to camp? Most kids are ready for overnight camp if they hear friends talking about it and eagerly ask a parent if they can go, too. Typically, even though friends are going, if a child isn’t ready, he or she won’t bring it up.
• Do they feel pressured because an older brother or sister is going to camp and they don’t want to “feel like a baby?” Younger siblings should go when they’re ready.
• Have they had other overnight experiences away from home without a family member present? If so, how did it go? Were they anxious? Did you have to pick them up before the activity was over?
• Do they appear uncomfortable or nervous using public restrooms at shopping malls or sports venues? This can pose a problem at resident camps where group bathroom and shower facilities are the norm.

For more information about YMCA day camp and resident camp, visit us online at: www.universityfamilyymca.org

Sauté the diced onion in butter until tender and translucent but not browned.
Add the flour and stir and cook until a soft paste has formed but not browned.
While still cooking, pour in 1/2 cup of the broth while stirring with a whisk.  Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy.  Continue cooking until the mixture is bubbly and has thickened.
Add the vegetables and cook for 15 to 20 minutes or until they are soft enough to mash easily.
Pour two to three cups of the liquid into your blender.  Puree the mixture until it is smooth.  Continue in batches until the entire soup is puréed.
Pour the soup through a strainer into a clean pan.  Press any pieces through the sieve with the back of a spoon.
Salt the soup to taste.  Add the cream.  If the soup needs further thinning, add water.  Reheat and serve.

Heat the milk on medium until bubbles form at edges. In a bowl, combine sugar, cornstarch, and salt. Pour into hot milk, a little at a time, stirring to dissolve.
Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes and chill.
Add sliced bananas, wafers and whipped cream before serving.
Add cinnamon or berries (opt).

Try Kev’s Version:
While pudding is warm, using a deep serving dish, layer wafers, 2 sliced bananas, then half the pudding. Repeat. Try it while it’s warm. It’s amazing! Chill if you’re eating it later.

Prep time: 20 minutes • Baking time: 30 minutes • Serves: 8
Preheat oven to 350°F. Cook spaghetti according to package directions and drain.
Meanwhile cook the ground beef in a 10-inch skillet over medium heat, stirring occasionally until browned (5 to 6 minutes). Drain off the fat. Add green pepper and onion and continue cooking until vegetables are crisply tender (2 to 3 minutes). Stir in the cooked spaghetti and spaghetti sauce and combine well.
Spoon ½ of the spaghetti mixture into a greased 11×7-inch baking dish; top with half of pepperoni. Cover with 1 cup cheese. Repeat layering. You can do this.
Bake for 30 to 35 minutes or until mixture is heated through.