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Chicken and Dumplings
1 cup of freeze dried, frozen, or dehydrated chicken cut into small cubes
1 cup flour
2 tsp. baking powder
2 tbl. vegetable oil
1/4 cup powdered milk
1 carrot, chopped
1 stalk of celery, chopped
1/2 onion, chopped
salt, thyme, oregano, basil, pepper, parsley,
41/2 cups water
Dumplings: Mix flour, baking powder, milk and salt together. Add 1/2 cup
water and oil and mix until moistened.
Chicken Broth: Combine chicken, celery, onion and spices with 4 c. water.
Bring to a boil. Reduce heat.
Drop dumpling dough by spoonfuls into broth and simmer until dumplings are cooked. Makes 2 servings.
Rice Thingy
Chop up some celery, carrots, and kielbasa. Add some spices, put in a Ziploc
and freeze.
At camp, cook this mixture until the veggies are halfway done. Add a package of Rice-A-Roni (both envelopes) with the indicated amount of water and cook, stirring often, until most of the water has evaporated and rice & pasta are tender.
Note that these are not too great for a 4-day trip on the last day, but the frozen goods do make it well into the second day, making them great second-night suppers.
Eduardo Santiago
Trail Ceviche
Cool weather, the agitation of a pack, and the sense of expectation all
combine to make ceviche (a Latin American dish made with fish or shellfish)
on the trail one of its best incarnations. My recipe is:
One medium rainbow trout, filet and cut
into small (1-inch) squares
1/4 lb bay scallops (optional)
One large onion, cut into thin rings
1/2 cup coarsely chopped fresh cilantro
1 yellow bell pepper, cut into julienne
1 red bell pepper, cut into julienne
1/2 cup lime juice (don't skimp!)
2 tbl. raspberry vinegar
1 tbl. Tabasco (or to taste)
1 tbl. vermouth (optional)
1/2 tsp. salt
1/8 tsp. fresh ground black pepper
Mix together, seal in a jar and pack with you - the acidic liquids pickle the fish so no cooking is required, and the result is delicious. Serve with a cooled Couscous or other pasta to absorb the liquid and spread the flavor out.
Don Barry <don@chara.gsu.edu>
Couscous You Say
1 cup water
1 cup of packaged couscous mix
1 package dry vegetab/e soup mix
Bring water to a boil. Add couscous (a quick grain dish available in the
supermarket) and soup mix. Cook until water is absorbed and couscous is
tender. Variation: Add 1 beef bullion cube; add vienna sausages.
Bean Burritos
1 package of freeze dried refried beans
tortillas
cheese
Cook beans according to packaged directions. Heat tortillas over flame.
Add refried beans.
Black Bean Soup
2 c. dried cooked black beans (or navy or pinto)*
2 beef bouillon cubes
1 tbl. dried minced onion
1/2 tsp. dry mustard
2 cloves garlic
2 tbl. each dried green pepper and parsley (opt) 2/3 1 c. grated cheese
(opt)
1 tbl. butter or oil
4 c. water
Smash the garlic cloves with the flat of your knife to remove their skins. Cut into bits and cook for a few minutes in 1 tablespoon butter or oil in a pot.
Add the remaining ingredients and 4 cups water, and cook 10 min. Add grated cheese or cut in a few tablespoons of cheese. Serves 4.
* To make dried canned beans (or cooked beans) drain a 16 ounce can of beans of your choice. Mash or leave whole. Spread beans on a greased flat pan and dry in oven at 140 degrees F with the door propped open, for 6-8 hours, until they are crumbly. Reconstitute with an equal amount of water.
Dehydrated Ground Beef
1 lb. lean or premium hamburger
1 onion, chopped
2-3 cloves of garlic, chopped
1 tbsp dried lemon grass (maybe 1/4 cup fresh)
1-2 tbl. flour
soy sauce
black pepper
Brown hamburger together with onion in a large frying pan; stir well to crumble things up. Cook until it's almost done (say, until there's almost no pink left). Tilt pan to collect liquid; drain it off (that'll get rid of a lot of the fat, which makes things go rancid). Add garlic, lemon grass, flour, soy sauce & black pepper to taste. Cook another minute or two.
Remove from heat. Turn everything out onto a large baking sheet. Pop baking sheet into a warm oven (120-140 degrees F). Dry until crunchy. Pat remaining grease off with a paper towel; put into a ziploc bag. Freeze until needed. Keeps at least 2 weeks on the trail.
Usage: Reconstitutes in warm water; cooks in about 5 minutes in boiling water. Makes a great addition to spaghetti sauces, soups, stews, etc.
tran@sun-valley.stanford.edu
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Backcountry Scones
2 cups flour
2 tsp. baking soda
2 tbsp. sugar
1 tsp. salt
2 cups oats
1 cup milk or pwd. milk w/1 cup water
1/2 cup raisins, sunflower seeds, currants, water nuts, or other filling
1/2 cup oil
Mix all ingredients (use 1/2 c. powdered milk mixed with water) except oil.
Then add oil. Pat into a well-greased frying pan and score into sections.
Cover and cook over low heat until done -20 min.
Doughboys
2 cups biscuit mix
1/2 cup water
butter or margarine
jam or honey
4 sticks
Add a half a cup cold water to 2 cups mix. Do not add more water than this or the doughboy will fall off the stick. Mix and pat the dough around the ends of four sticks. Make each doughboy about 4 inches long by a half inch thick.
Hold the doughboy over the fire to toast them slowly for about 10 mininutes or until the inside is done. Turn them as you would a marshmallow you were roasting to perfection, and occasionally pat the dough to keep it evenly distributed. (If it gets lopsided, it will tend to crack and fall.)
Gently pull the doughboys off the sticks and fill their cavities with butter, jam, or honey. Add other ingredients according to whim.
Boy Scout Ice Cream
1 can Eagle Brand sweetened evaporated milk
1 can fruit pie filling (cherry and blueberry are best)
fresh snow
Start by placing about 2 quarts of clean snow in a 4-quart or larger bowl
and pour in 1/2 of the milk. Mix the snow and milk together with a spoon
(wooden ones workbest) until the mixture has the consistency of ice cream.
Adjust mixture by adding either milk or snow or both as needed. When the
mixture is right, pour in the fruit. If things look a little runny, set
the entire mixture outside the tent in the sub-zero temperatures.
Eat as soon as possible. Makes enough to feed a small troop.