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Double H Campers Share Their Favorite Recipes

March 24, 2009  • 

Double H Ranch in New York’s Adirondack mountains provides specialized programs and year-round support for children and their families dealing with life-threatening illnesses. Programs include a week of Summer Residential Camp, a season spent on the slopes during their Adaptive Winter Sports Program and weekend gatherings spent with other families challenged by illness. All of these programs capture the magic of the Adirondacks and offer children sports, arts and specialty activites like cooking classes, along with service learning experience opportunities. For more information about Double H Ranch, visit their website.

Two of Double H’s campers recently checked in with Yum-o! to talk about how they cook with their parents and to share some of their favorite recipes.

Camper Angelina P. is a loving little girl with a great big heart. Born with many medical challenges, she was only given a 2% chance of suriving to her 1st birthday, on Valentine’s Day. Today, Angelina is now 11 and downhill skis in the Adaptive Winter Program at the Double H Ranch. She has fun helping her mom in the kitchen, especially with casseroles. These Yum-o! casserole recipes are sure to become some of Angelina’s favorites!

10-year-old camper Mai Linh M. loves to play the piano, eat and help her Dad in the kitchen. Like Angelina, she is a winter skier at the Double H Ranch and was a summer camper as well. Mai Linh’s Dad loves to cook, and Mai Linh is always right there in the kitchen with him to help. Here is one of their favorite recipes to cook together:

Pork Cutlets


  • 4-6 thin pork cutlets
  • Whole wheat flour, for dredging
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup breadcrumbs with grated parmesan cheese
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • Salt and pepper, to taste
  • Extra virgin olive oil (EVOO, as Rach would say!)


  1. Pre-heat the oven to 350°F.
  2. Dredge the cutlets in the whole wheat flour and set aside.
  3. Mix the milk and egg together.
  4. Place the breadcrumbs and cheese on a plate; mix in the spices.
  5. Dip the cutlets in the milk and egg mixture, then dip them in the breadcrumb mixture.
  6. In a skillet, sear the cutlets in the EVOO until they are brown on each side. Then bake the cutlets on a baking sheet, covered with EVOO on the bottom, for 20 minutes. Enjoy!