---------- Recipe via Meal-Master (tm) v7.07 Title: Camp Potatoes Categories: RaceNet, Wild, Potatoes, Misc Servings: 1 4 ea Potatoes, sliced 10 oz Cheddar cheese, sharp 4 ea Onions, sliced 1 x Salt & pepper to taste 4 tb Butter or margarine Grease a large square of heavy foil. Arrange sliced potatoes on foil, sprinkle with salt and pepper and cover with sliced onions. Add chunks of butter or margarine. Wrap and seal foil. Cook over hot coals on a grill until done (30 or 40 minutes depending on fire). Open foil and add thin-sliced cheddar strips. Cover again and grill for a couple of minutes, until cheddar melts. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Squirrel Jambalaya Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä Msg : 44 of 51 - 43 + 45 From : Gary Lewis 176:600/503 Sun 04 Jun 95 06:04 To : Marc Visconte Subj : Survival food ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MV>From: JAMES ROBERTS MV>Subj: SURVIVAL FOOD MV>----------------------------------- MV>JR> Ok folks, lets hear from some of you and let me know what would MV> > make the best survival food to carry in your daypack while out MV> > in the back country. MV>.22 long semi-auto pistol? Well, it'd ensure you had enough to eat! I do that, and make up my own granola type stuff with some jerky, cheese, and bread. Use a little extra chooped up dry fruit in the granola to balance the other stuff I take. All non cooking, can carry plenty for several days, and just need to have water, too. Pistol shot can be heard from a long way away, although using those CCI CB longs sure takes the noise down, just won't cycle the action. Non cooking food means no fire, no stove, can eat and move with ease, and "no trace." ___ X SLMR 2.1a X My reality check just bounced. --- Maximus 2.00 * Origin: Paul Revere Network (176:600/503) ---------- Recipe via Meal-Master (tm) v8.00 Title: Backcountry Scones Categories: Breakfast, Breads, Camping Yield: 2 servings 2 c Flour 1 c Milk -or- 1/2 c powdered 2 c Oats Milk mixed with 1 c water 2 T Sugar 1/2 c Raisins, sunflower seeds, 1 t Salt Currants, nuts, or other 2 t Baking soda Fillings 1/2 c Oil Water IN THE FIELD: 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 low heat until done -- about 20 min. AT HOME: Mix dry ingredients together. Blend in oil with a fork until mixture looks like fine crumbs. Add milk and pat into a large circle about 1/2 inch thick. Cut into small pieces and place on greased cookie sheet; bake 10-15 min at 425 deg until golden brown. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Blueberry Breakfast Cake Categories: Breakfast, Breads, Camping Yield: 2 servings 8 oz Fresh blueberries 2 T Sugar 2 c Bisquick mix ds Cinnamon 1/4 c Powdered milk Water Heat blueberries. While heating, mix bisquick, powdered milk, sugar, and cinnamon with enough water to make a thick batter. Drop large spoonfuls of batter onto the blueberries. Cover and let cook until the batter has become cakelike. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Easy Granola Categories: Breakfast, Cereal, Camping, Grains Yield: 4 servings 6 c Rolled oats -sunflower seeds 2 c Grated or preshredded 2/3 c Bran flakes -coconut 2/3 c Wheat germ 2 c Nuts, chopped (almonds, 1/2 c Vegetable oil -cashews, walnuts, etc.) 1/2 c Honey 2/3 c Sesame seeds -or- 1 c Dried fruit PREPARE AT HOME: Roast each of the first six ingredients separately in a 300 deg oven until lightly toasted. Combine. Stir in oil and honey thoroughly. Roast in oven at 250 deg until golden brown. Store in an airtight container. IN THE FIELD: Add the dried fruit. Stir and serve with milk or yogurt. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Egg in the Nest Categories: Breakfast, Camping Yield: 1 servings 1 sl Bread (per serving) 1 T Bacon grease or butter 1 Egg (per serving) Over moderate heat, melt grease in frying pan. The grease should cover bottom of the frying pan. Cut out a hole in center of bread the size of an egg yolk. Place bread in the pan of hot grease. Break egg over hole in bread and pour out egg yolk to sit in hole. Fry the egg and bread to personal preference, flip once and serve. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Twigs and Rocks Categories: Breakfast, Camping, Fruits Yield: 4 servings 4 c Blueberry granola 1 c Raisins -or- currants 1/4 c Oat bran 1/4 c Bananas -or- peaches, dried 1/4 c Walnuts, chopped Brown sugar to taste 4 c Raw quick oats Evaporated milk 1/4 c Almonds, slivered Water Combine all the ingredients. Add brown sugar and milk to cereal if desired. I prefer to eat it cold, but for a change of pace you can cook it up like hot cereal. Add 1 part cereal to 2/3 part water and heat until warm. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Eggs MacSanchez Categories: Breakfast, Camping, Eggs Yield: 1 servings 2 Eggs 2 sl Jerky 1 Tortilla (corn or flour) ds Tabasco sauce 2 Jalapeno peppers, diced THE NIGHT BEFORE: Beat the eggs. Tear jerky into little pieces, and peel and chop the jalapenos. Add to eggs mix. Then add enough Tabasco to extinguish any flames caused by the jalapenos. Mix well and let sit overnight. THE MORNING OF: Cook all of the runny stuff over low heat in a pan until it's well done. Scoop it into a tortilla, add a little more Tabasco and hit the trail. ** Wilderness Ranger Cookbook U S Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Griddle Cakes Categories: Breakfast, Camping, Breads Yield: 2 servings 1 1/4 c Flour 1/2 t Salt 2 t Baking powder 1 Egg, beaten 1/2 t Soda 1 c Buttermilk 1 T Sugar 2 T Vegetable oil Mix dry ingredients. Mix in egg, buttermilk, and oil just until moistened. Batter will be thick and lumpy. Pour on an ungreased griddle, approx. 1/4 c at a time. Cook over medium heat until brown. Flip. Cook until done and serve. ** Wilderness Ranger Cookbook U S Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Jamie's Granola Categories: Breakfast, Camping, Cereal Yield: 2 servings 3 Shredded wheat squares 1/4 c Nuts, your favorite 1 1/2 c Margarine 1/2 c Raisins 1 c Peanut butter 1 t Cinnamon 1/2 c Oats 1/2 c Powdered milk 1/2 c Sunflower seeds 3/4 c Honey 1/4 c Peanuts Melt margarine in large pan. Brown shredded wheat. Add oats and brown. Mix in peanut butter, honey, powdered milk and raisins. Cook over medium heat and stir frequently until raisins bulge. Add nuts, sunflower seeds and cinnamon (sometimes I brown nuts separately). If it's too dry, add more margarine or milk. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Superstition Surprise Categories: Breakfast, Camping, Cereal Yield: 4 servings 2 c Oatmeal 1/4 t Nutmeg 1/3 c Raisins 1/4 t Allspice 1/3 c Nuts, favorite chopped 3/4 c Powdered milk 1/2 c Brown sugar Water 1/4 t Cinnamon Mix all ingredients in a ziplock bag before hitting the trail. When the breakfast bell rings ... pour boiling water over a bowl of Superstition Surprise and cover the bowl. Wait approximately 2 min. and then you're ready to chow down. ** Wilderness Ranger Cookbook U S Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Sunrise Oatmeal Categories: Breakfast, Camping, Cereal Yield: 1 servings 3/4 c Oatmeal 1/4 c Apple, chopped 1/4 c Dried bananas & raisins 1 c Water 1 T Powdered milk ds Cinnamon Add ingredients to boiling water. Bring to a boil, reduce heat and cook for about 2 min. Serve. ** Wilderness Ranger Cookbook U S Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Eagle Cap Club Categories: Brunch, Cheese, Meats, Camping Yield: 1 servings 1 Salami, hot or spicy 1 pk Crackers, favorite kind 1 lb Sharp cheddar cheese This is my favorite trail lunch. It's fast, easy and tasty. Slice the cheese and salami. Place between two crackers to make a sandwich. The ingredients can easily survive a ten-day hike in the heat. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Bagel Break Categories: Brunch, Camping, Vegetarian Yield: 1 servings 1 Bagel 1 Cucumber, thinly sliced 1 pk Cream cheese 1 Alfalfa sprouts Cut bagel in half. Spread cream cheese over both halves, using amount to satisfy personal taste. Place cucumber slices and alfalfa sprouts on top and enjoy. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Sauteed Chanterelles Categories: Brunch, Camping, Vegetarian Yield: 2 servings 2 c Chanterelles (or other 1/4 c Onion, diced -mushrooms) ds Soy Sauce 1/2 Clove garlic, chopped Cook the chanterelles, onions, and garlic on low heat. The key to not overcooking these delicate mushroom is to continually remove the pan from the cookstove. If the garlic is turning brown or the onions are smoking, snatch the dish from heat. Slowly fry until the chanterelles soften. Add soy sauce and serve. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Let'seatus some Boletus (Sauteed Mushrooms) Categories: Brunch, Camping, Vegetarian Yield: 2 servings 1 c Mushrooms, sliced 2 sl French bread 1 Butter, stick Salt, pepper, garlic to 4 oz V-8 juice - taste 2 ds Red wine Brush the organic debris from the mushrooms and peel the pores from the undersurface of the cap. Then slice them vertically in about 1/4 inch layers. Heat up the pan until the butter is barely sizzling. Saute' the mushrooms for about 2 min., turning them as they begin to darken. Add V-8 spices, and wine. Stir while cooking for 2 min. Do not overcook. Use sauce leftover for dipping french bread. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Vitamin Balls Categories: Brunch, Camping, Vegetarian Yield: 2 servings 1 c Honey 1 c Soymilk powder 1 c Peanut butter 1/2 c Carob powder 1/2 c Wheat germ 1 c Sesame seeds TO PREPARE AT HOME: Mix all ingredients together. Separate into bite- sized pieces and chill. Store in an airtight container and hit the trail. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Bongko Bean Spread Categories: Brunch, Camping, Vegetarian Yield: 2 servings 1 1/4 c Garbanzo beans, cooked 1/8 t Salt 1/4 t Parsley ds Garlic 1/4 t Chili powder Vegetable oil 1/8 t Cumin TO PREPARE AT HOME: Mash the garbanzos or put through a food mill, ricer, or blender until they make a paste. Add spices and stir well. Store in an airtight, heavy plastic container. Eat with crackers or chips. If the bean spread seems too dry, add a little vegetable oil. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pilaf de Resistance Categories: Dinner, Camping, Vegetarian, Poultry Yield: 2 servings 1 c Brown rice 1/4 c Celery, diced 1/2 c Refried beans, instant 2 T Onion, diced 2 1/4 c Water 1/2 t Garlic, diced 1 cn Chicken or turkey (med) 1 t Celery, dried 1 sl Cheddar cheese 1/4 t Salt 1/4 c Green pepper, diced Bring water to a boil. Add rice. Cover and simmer for 10 minutes. Then add all ingredients except cheese. Simmer and stir occasionally for 5 min. Add cheese and set aside with cover on. Serve when cheese is melted. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Hobo Stew Categories: Dinner, Vegetarian, Camping Yield: 2 servings 1 pk Lipton soup, any flavor 1 cn Chicken 1/2 Onion, diced 1 Stalk Celery, diced 1/2 Zucchini, diced 3 c Water 1 Jalapeno pepper, diced ds Curry powder, allspice, 1 Spinach noodles, handful - celery seed, red pepper Boil soup in water. Add noodles and chicken. While the soup is coming to a boil, add vegetables slowly. Stir frequently. Once all vegetables are in and soup has returned to a boil, turn off heat and cover for 5 - 10 min. Add spices and serve. This recipe can easily be improvised, but it always turns out good and reasonably healthy for you. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pig's Ass Chili Categories: Dinner, Camping, Meats Yield: 2 servings 1 lb Pork, diced 1 T Flour 1/2 Onion 1 Tomato, fresh 4 oz Green chilis, canned 1/3 c Water 1/2 c Cheddar cheese ds Garlic, salt, pepper Cube and brown meat in skillet (drain off excess grease). Add onion and brown lightly. Add flour and brown. Add water, tomato, green chili, and spices. Simmer for about 20 min. Spread slices of cheese over top. Let melt and serve. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Six Grain Casserole Categories: Grains, Camping, Dinner, Vegetarian Yield: 2 servings 1/8 c Bulgar wheat 1/8 c Wheat berries 1/8 c Brown rice 1/8 c Barley 1/8 c Millet 2 t Spice mix 1/8 c Soy grits Water Combine all grains and simmer in water for 30 minutes. Add spices, mix and serve. If we're talking deluxe camp, add cheese and veggies of your choice. Spice Mix:: Combine equal parts of curry, salt, pepper, summer savory, thyme, wild seasons, and garlic powder. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Veggies and Pots Categories: Dinner, Vegetarian, Camping Yield: 2 servings 1 1/2 c Potatoes, dried ds Oregano, garlic powder, 1 1/2 c Veggies, dried - zucchini, - chili powder, & salt - bell peppers, spinach, 3/4 c Cheddar cheese, grated - onions, mushrooms Parmesan cheese 1/2 c Powdered milk Water 1 pk Chicken noodle soup Put all ingredients, except cheeses and spices, in pot with enough water to cover. Cook on medium to high heat, stirring occasionally, until potatoes and veggies are soft. Add seasonings to taste. Sprinkle with cheddar and parmesan cheese and serve. Fresh vegetables may be substituted for dried ones and in any combination you may desire. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Flat Tops Trout Categories: Fish, Dinner, Camping Yield: 2 servings 4 md Fish ds Salt, pepper, and/or lemon 2 c Pancake batter - pepper 2 T Vegetable oil Water Catch 4 medium sized fish using your favorite flies or lures. Mix pancake batter with water according to directions on package. Heat skillet with vegetable oil (it should be hot enough to bead water). Dip fish in batter. Turning fish often, cook until batter is browned. Add seasonings to taste and serve. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tofu Curry Categories: Dinner, Vegetarian, Camping Yield: 2 servings 1 sm Bell pepper - of curry powder will 1 sm Onion - substitute) 8 oz Tofu, vacuum-packed 2 T Vegetable oil 1 pk Curry & shell pasta mix -or- 1 1/4 c Water - (1c whole wheat pasta Dried pineapple, raw coconut - shells, 2T dried peas, - raisins, and peanuts to - 1t red pepper, and a dash - taste.. Dice bell pepper and onion and saute in oil until soft. Add cubed tofu and saute for a few more min. Add water and curry pasta mix. Bring to a boil. Lower heat and cook 20 min. Top with pineapple, coconut, raisins, peanuts and enjoy. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tortellini a la Trinity Alps Categories: Pasta, Dinner, Vegetarian, Camping Yield: 2 servings 7 oz Tortellini, package Cheese, oregano, salt, 8 oz Tomato sauce - pepper to taste 2 Shallots, diced Water 4 Mushrooms, diced Add tortellini to pot of boiling water and cook for 10 - 15 minutes until tortellini is soft and feeling no longer crunchy. Take pot off stove and drain all but a couple of teaspoons of water. Add tomato sauce, shallots, and mushrooms, and simmer over low heat for 2 - 4 minutes. Season to taste with cheese, oregano, salt and pepper. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pep Jack Stew Categories: Dinner, Camping, Pasta, Fish Yield: 2 servings 1 c Noodles, any kind 2 oz Monterey pepper jack cheese 1 c Dried veggies, your favorite 1/2 c Shrimp ds Vegetable oil Water ds Garlic powder Boil 3 - 4 c water (more if you want soup). Add dried veggies, oil, and garlic. Let simmer for 5 min. Add shrimp. Add noodles and cook until done. Drain broth (soup in a cup) or leave in. Grate cheese and mix in. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken-Rice Curry Categories: Poultry, Camping, Dinner, Vegetarian Yield: 2 servings 1/2 c Instant rice 1 pk Chicken noodle soup 1/4 c Raisins 2 T Curry powder 4 T Margarine 1 sm Chicken, boned in can 4 c Water Saute rice and raisins in margarine. Add water, chicken soup and curry. Bring to boil. Simmer for 15 minutes. When almost done, stir in chicken. Heat until chicken is warm. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pita Pizza Categories: Dinner, Camping, Vegetarian Yield: 2 servings 4 Pita or pocket bread 1 c Bell peppers, chopped 6 oz Can of tomato paste 1 c Scallion, chopped 1/4 t Oregano 1/2 c Cheese, grated favorite kind 1 Clove of garlic 1/2 c Water 1/4 c Onion, chopped 2 T Butter 4 Mushrooms, sliced Combine tomato paste, water, garlic, oregano, salt and pepper over medium heat. In another pan, saute mushrooms, bell pepper, onions, and scallions in butter for a few minutes. Combine with sauce. In another pan, place one pita bread. Spread with sauce, top with cheese. Cover with lid and heat until cheese begins to melt. Remove and enjoy. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Marinated Green Beans Categories: Dinner, Camping, Side dish, Vegetables Yield: 4 servings 2 c Green beans, fresh 1 T Herbs, mixed - oregano, dill 1 sm Onion, chopped - basil, chevril 1 Clove of garlic, chopped 1 T Honey 2 T Vinegar 1/4 T Dry mustard 3 T Olive oil ds Pepper, ground Steam beans until they are just tender. then put everything in a container and mix. Double bag, zip-loc, or poly bottle can be used for storing the beans. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Spanish Rice with Stir-Fry Veggies Categories: Camping, Dinner, Vegetarian, Mexican Yield: 2 servings 1 T Vegetable oil 1 pk Spanish rice 1 sm Red onion, diced 2 sm Cans spicy V-8 juice 3 sm Yellow summer squash, sliced 1 c Water 1 Green pepper, diced 1 c Mozzarella cheese, shredded Add veggies to heated oil and cover loosely with lid. Stir often for about 5 min., then set aside. In a different pan, combine V-8 juice, water, and rice and bring to boil. Let simmer for about 15 min. without a lid. Add veggies and stir. Sprinkle cheese on top and cover until the cheese is melted. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken-Chuck Categories: Poultry, Camping, Dinner, Vegetarian Yield: 2 servings 3 Chicken breasts, boneless 1 lg Red onion 1 lg Green pepper 1 c Minute rice 1 lg Red pepper (sweet) Olive oil 8 oz Pineapple chunks Water 2 oz Apple juice In a large skillet, brown lightly both sides of chicken breasts in olive oil. Add pineapple juice and chunks from can. Ring cut onion and peppers. Add to skillet along with apple juice. Cover and simmer over medium heat for 20 min. Meanwhile, boil water. Add rice, turn down heat and let simmer until rice is soft. Serve chicken over bed of rice. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Alpine Tortellini with Pesto Sauce Categories: Pasta, Dinner, Camping Yield: 2 servings Instant pesto sauce 1/2 oz Parmesan cheese 10 oz Tortellini 1 oz Pine nuts or cashews 2 T Butter Water Bring pot of water to a boil. Add tortellini, reduce heat and cover. When tortellini is soft, leave covered and set aside. In another pan, melt butter and add pesto sauce (follow instructions on pesto sauce package). Drain tortellini and add pesto sauce and nuts. Sprinkle with parmesan cheese. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Ginger Desperation over Rice Categories: Camping, Dinner, Meats Yield: 2 servings 1/2 lb Hamburger Honey 2 T Ginger root, grated Soy Sauce 1 c Broccoli, chopped 1 c Rice 1 c Cauliflower, chopped Water 1/2 Lemon Rinse rice. Put in covered pot with 2 c water. Bring to boil at high heat. Turn stove down and simmer until done. (20-40 min. depending on stove and altitude). Brown hamburger in large covered pot over medium heat. Drain excess grease. Add ginger root, broccoli, cauliflower, and simmer over low heat 5-10 min. (vegetables should remain crisp). Squeeze lemon over it and mix. Add honey and soy sauce to taste. Serve over hot rice. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Paul's Breakfast Burritos Categories: Camping, Breakfast, Eggs Yield: 4 servings 6 lg Eggs - shredded (Pizza cheeses) 1/2 Bell pepper, chopped 1/4 c Parsley, fresh chopped 1/4 Red onion, chopped 8 Flour tortillas 1 c Mushrooms, chopped Vegetable oil 1 c Turkey sausage, sliced thin Picante salsa, mild to taste 1/2 c Mozarella, swiss cheese Heat oil over medium heat in frying pan or wok. Saute bell peppers, onions, mushrooms, turkey sausage until softened or lightly browned. Add eggs and scramble. Warm tortillas in a covered pan. When everything is ready, spread egg/veggi mix on tortilla with cheeses and salsa to taste. Then be sure not to overfill your stomach. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Snowmass Trout Categories: Fish, Camping, Dinner Yield: 2 servings 4 Trout, legally caught 1/3 c Corn meal 10 sl Bacon 1/3 c Bisquick mix 10 oz Green Olives, stuffed 1/2 t Corn starch 2 Cloves garlic Black pepper to taste Mix corn meal, Bisquick, corn starch, and pepper. After catching and cleaning trout. Fry bacon until chewy. Remove bacon and set aside. Heat green olives in bacon grease. Slice garlic and place equal amounts in fish body cavity. Roll fish in corn meal mix. Slice chewy bacon into two inch strips and wrap around olives. Re-fry until bacon is more crisp. Remove wrapped olives and fry fish until golden brown. While frying fish, enjoy the wrapped olives as hors d' oeuvres. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Burrito Power Categories: Dinner, Camping, Mexican Yield: 4 servings 8 oz Refried beans 3 oz Salsa 2 Jalapeno peppers 3 oz Sour cream 6 oz Corn, canned whole kernel 1 pk Whole wheat tortillas 3 oz Black olives, canned Cheddar cheese, grated Combine beans, peppers, corn, and olives. Cook until warm. Remove and cover. In skillet, warm tortillas. Spread mixture onto shells. Sprinkle with cheese. Fold over and heat until cheese melts. Then top with sour cream and salsa. Serve. Continue process until everyone screams enough! ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Red Lentil Glop Categories: Camping, Dinner, Vegetarian Yield: 2 servings 1 c Red lentils ds Pepper, garlic powder, 1/2 c Sunflower seeds - cayenne, and onion powder 1/2 c Onion, mushrooms, zuchinni - to taste - each or others to suit Cheese (any kind) chunked - personal taste Water Bring water to boil. Add all ingredients except cheese. If using fresh veggies, add them after 5 min. Boil until lentils are reasonably soft (6-8 minutes). Remove from heat. Pour out excess water. Add cheese and stir until melted. Shovel into mouth with a trusty spoon. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Mountain Brook Trout Categories: Fish, Dinner, Camping Yield: 1 servings 1 Brook trout 1 t Garlic, add more to taste 2 T Butter 1/2 t Dill weed 1 t Lemon 3 Bacon strips Once the fish is caught and cleaned, prepare two sheets of tin foil large enough to seal your catch. Add all ingredients and seal tightly. Cook over medium heat, turning every few minutes, until sizzling (approx. 20 min.). The bacon fat keeps the fish from burning. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tortellini with Clams Categories: Pasta, Camping, Dinner, Fish Yield: 2 servings 8 oz Tortellini pasta 1/4 c Red pepper 1 sm Can of clams 1 sm Red onion, optional 1 c Powdered milk - add water Parmesan cheese - and make it thick Water 3 T Butter Italian seasoning to taste 1/4 c Green pepper -----------------------------ITALIAN SEASONING----------------------------- Mix equal parts of: Garlic salt Oregano Coarse ground black pepper Basil Thyme Boil tortellini until done. Drain off excess water. Add butter. When melted, add other ingredients and cook until heated through. NOTE: If you don't like your veggies crunchy, boil them along with the tortellini. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Alpine Spaghetti Categories: Pasta, Camping, Dinner, Italian Yield: 2 servings 1/2 c Pinon nuts 1 T Olive oil 1/2 c Romano cheese, grated Spaghetti noodles (for two) 1/4 c Raisins Water 1/2 T Italian seasoning -----------------------------ITALIAN SEASONING----------------------------- Mix equal parts of: Garlic powder Oregano Garlic salt Basil Coarse ground black pepper Thyme Add spaghetti to boiling water. Mix in oil. Cook until soft. Drain excess water and add rest of the ingredients. Heat until warm. This is delicious when served with wild greens or alfalfa sprout salad. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Backcountry Burritos Categories: Camping, Dinner, Mexican Yield: 10 servings 1 pk Dried refried beans Lettuce, head 10 Tortillas 1 Tomato Cheddar cheese, grated 2 c Water Hot sauce or salsa Bring water to boil. Add beans. Stir occasionally and then let stand 5 minutes. Put beans, cheese, hot sauce, lettuce, and tomatoes on tortillas and stuff yourself. ** OPTIONS ** Add sliced black olives, sour cream, or whatever your stomach desires. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Taco Salad Categories: Camping, Dinner, Mexican, Meats Yield: 2 servings 1 Chili con carne, med can 1/2 sm Onion 3 oz Mild salsa 1/4 Lettuce, head Tortilla chips, to suit Cheddar cheese, grated 1/2 Tomato Heat up chili and salsa on stove. Pour over a plate of crushed tortilla chips, easily obtained by putting them in the bottom of your backpack. Dice up tomato, onion, lettuce. Mix with chips and chili. Cover with grated cheese. Let cheese melt, then enjoy. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Regurgitate de la Prospector con Yama Yama Categories: Camping, Dinner, Vegetarian Yield: 2 servings 1 c Rice 1 c Seaweed 1/2 c Lentils 6 sl Cheese, favorite kind 1 c Sunflower seeds 1 ds Cayenne, to taste 1/2 c Flax seeds 2 ds Lemon, thyme, dill, 15 Prunes, pitted - basil and sage 1 Yama yama barley tea bag Water 1 T Margarine In water, cook rice with lentils, prunes, and seeds. Once boiling, dip tea bag in for 5 - 10 minutes. Then add margarine, seaweed, cayenne, and spices. Mix. When rice mixture is near done, add cheese, reduce heat and cover until cheese is melted. Drive trusty spoon through crust and then gorge oneself. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken Ramen Goulash Categories: Poultry, Dinner, Camping, Pasta Yield: 2 servings 1 pk Chicken Ramen noodles 1/2 c Celery, chopped 6 1/2 oz Chicken, can Other vegetables to taste Mushrooms, sliced to taste Salt & Pepper to taste Make soup according to directions on package. Just before noodles are cooked, add the remaining ingredients and cook until warm. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cajun Style Fish and Rice Categories: Cajun, Dinner, Camping, Fish, Alcohol Yield: 3 servings 16 oz Fish fillets 1 T Red pepper 1 lg Onion 3 T Black pepper 4 oz Butter 1 c Dry white wine 3 Cloves of garlic 4 c White rice 1 t Salt Water Cook rice in water. Dice onion and garlic then brown in butter over medium heat for 10 min. Add 1/2 c water (or 1 c wine) and seasonings to onion and garlic mixture. Cover and simmer on low heat for 30 min., stirring occasionally. Add fish, cover and simmer for an additional 10 min. Don't overcook. Serve over rice. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Ute Lake Tacos Categories: Camping, Dinner, Mexican, Meats Yield: 2 servings 6 Blue corn tortillas 4 sm Green onions, chopped 1 c Cheddar cheese, grated Cumin, garlic, chili powder 1/2 lb Ground beef - to taste 2 T Vegetable oil Salsa to taste Cook ground beef. Add seasonings. Pour oil into small pan and heat. Fill each tortilla with beef, onions, and cheese. Fold over into a sandwich. Fry both sides for about 1 minute. Remove from pan. Drain on paper towel or cloth. Add salsa to taste and serve. * variation * Add diced cooked potatoes to meat mixture. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Simple Mountain Bulgar Categories: Poultry, Camping, Dinner, Vegetarian Yield: 2 servings 1 c Bulgar wheat 1 sm Carrot 1/2 pk Knorrs Minestrone Soup mix 1 Clove garlic, smashed 2 1/3 c Water 1 Can of chicken 1 sm Zucchini Combine Knorr's soup mix with water and bring to boil. Pour in bulgar wheat and garlic. Stir. Bring mixture back to a boil. Turn stove to low, cover and let cook for 12 min. Listen to ensure that it doesn't burn. Add veggies and chicken, then cook another 4 - 5 minutes until done. Add more water as needed. The more variety of veggies you add, the more tasty the recipe. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pine Needle Tea Categories: Camping, Beverages Yield: 2 servings 1/2 c Fresh pine needles, crushed 1 c Water, boiling Pine needles are rich in vitamin C, and they are pleasant to chew on. Place the pine needles in a tea ball. Steep in boiling water for about 5 minutes. Add honey to sweeten to taste. Enjoy a drink that smells like Christmas. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Whole Grain Baking Mix Categories: Camping, Breads Yield: 1 servings 2 c All purpose flour 1/2 c Cornmeal 2 c Whole wheat flour 1 c Shortening 3/4 c Powdered milk 2 T Baking powder 1/2 c Quick cooking oats 1 t Salt TO PREPARE AT HOME: In a large container, thoroughly combine dry ingredients. Using a pastry blender, blend in the shortening until evenly dispersed. Store tightly covered, up to 2 weeks at room temperature or up to several months in the refrigerator. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Whole Grain Biscuits Categories: Camping, Breads Yield: 3 servings 1 c Whole grain baking mix 1/3 c Water Mix just until moistened. Drop dough by spoonfuls on greased skillet, cover and cook 10-12 minutes. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Whole Grain Pizza Crust Categories: Camping, Breads, Italian Yield: 2 servings 1 c Whole grain baking mix 4 oz Pizza sauce 1/4 c Warm water Favorite Pizza toppers 1/2 pk Active dry yeast 1/2 c Pizza cheeses Soften yeast in warm water. Stir in baking mix. Knead about 25 strokes. Let rest 10 minutes. Grease skillet. Pat crust onto bottom of pan, building up the edges. Cook about 10 minutes. Spread pizza sauce on crust, sprinkle with favorite pizza toppings. Top with pizza cheeses (mozarella, swiss, romano, parmesan, etc..). Cook 10 minutes or until cheese is melted. HINT: Put a heat diffuser between skillet and flame to keep the bottom from overcooking. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cous-Cous Menagerie Categories: Fish, Dinner, Camping, Vegetarian Yield: 2 servings 3 c Cous-cous 1 c Fresh veggies, sliced 1 c Boiling water - your favorites 1 pk Knorr's tomato-basil soup 2 Cloves garlic 1/4 c Powdered milk 1/4 c Parmesan cheese 1 Can of clams Basil, marjoram to taste Add cous-cous to boiling water, cover and remove from heat. Let sit for 10 minutes. Combine other ingredients in separate pot and heat on stove. When warm, add to cous-cous. Sprinkle with parmesan cheese and enjoy. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Upside Down Pizza Categories: Camping, Dinner, Italian Yield: 2 servings 2 1/2 c Flour 1 t Sugar 1 T Yeast 1 c Tomato sauce 1 c Warm water 1 lb Mozarella cheese ds Salt 1 c Mushrooms, sliced 1 T Oil Other favorite toppings Dissolve the sugar, salt and oil in the warm water. Dissolve yeast into water solution. Let stand 5 minutes. Mix flour in until it's not sticky and knead well. Let dough rise about 15 minutes. Flatten dough and cook it on a low flame in a skillet. Turn over and cook the other side until a light brown. Set aside. In the skillet, add cheese, mushrooms, and any other pizza toppings. Add tomato sauce. Place crust on top of the sauce. Cook for 10 minutes on a low flame or until cheese browns. Flip over and let stand for a few minutes before serving. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pat's Pasta and Stir Fry Categories: Pasta, Camping, Dinner, Vegetarian Yield: 4 servings -----------------------------------PASTA----------------------------------- 3 c Flour, all purpose 4 T Oil 1 c Flour, whole wheat Water, enough to cook pasta 4 Eggs -----------------------------------SAUCE----------------------------------- 8 T Butter or margarine 4 T Garli-Ghetti seasoning 2 T Bacon bits ------------------------------STIR-FRY VEGGIES------------------------------ 1/4 c Broccoli, chopped 1/4 c Celery root, chopped 1/4 c Zucchini, sliced 1/4 c Almonds or cashews 1/4 c Summer Squash, sliced 1 sm Water chestnut, canned 1/8 c Onion, chopped 2 sl Tree of life - Baked Tofu 1 c Mushrooms, chopped - cubed 1/4 c Bok Choy, sliced 4 T Oil 1/4 c Celery, sliced ** Pasta ** Sift the flours together onto the work surface and form a "well" in the center. Add the eggs and oil to the center of the flour and knead the dough together, scraping the flour from the outside into the liquid ingredients. Once the dough has formed a nice, smooth ball, continue to knead it by hand for several minutes. Using an Atlas Pasta machine roll the dough out into sheets and allow to rest prior to cutting into noodles. Cut the sheets into fettacine noodles. Place in large pot of boiling water and cook for about 8 to 10 minutes. Drain. Place servings into large shallow bowls. ** Stir-Fry Veggies ** Slice and chop all veggies. Heat together with oil in wok until slightly softened. Don't overcook... Place servings on top of hot noodles. ** Sauce ** Mix the butter, bacon bits, and seasoning together in medium sauce pan. Heat over low to medium heat until ingredients have melted and blended together. Spread over noodles and veggies. Be sure to skip lunch as this is gooooood and filling too.!!.. The Gourmet Gold Garli-Ghetti seasoning may be obtained from: : Randan Corp. : POBox 1145 : Gilroy, Ca 95021 : 800-4-GARLIX ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Veggie Spaghetti Categories: Camping, Dinner, Pasta, Vegetarian Yield: 2 servings 2 pk Ramen noodles 1 t Italian herbs 1 sm Zucchini, thinly sliced 1/2 t Garlic powder 1 sm Onion, chopped Water 1 sm Tomato paste, can Start by thinly slicing the zucchini squash and thinly chopping the onion. Boil the noodles and zucchini together until cooked. Drain all but about 1/2 cup of water and add the spices, tomato paste and onions. Stir and beat as desired. Enjoy... ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Quesa Noche' Categories: Camping, Dinner, Mexican, Cheese Yield: 6 servings 6 Flour tortillas 1 Bell pepper 1/2 lb Cheddar cheese Salsa to taste 1 Onion Cook tortillas over medium heat in pan. Sprinkle chopped onions, bell peppers, and salsa over one half of tortilla while it is cooking. Then put cheese over the same half, on top of the ingredients. As soon as the cheese starts to melt, fold the untouched tortilla half over to make a half circle. Turn the quesa noche' over until the cheese is melted. Then serve with more salsa. ** Option ** Add sliced black olives, mushrooms, leaf spinach, or the meat of your choice to change the flavor. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Crab and Cheese Curry Categories: Camping, Dinner, Fish, Vegetarian Yield: 2 servings 1/3 c Powdered milk ds Salt 2 c Water 2 ds Pepper 1 1/2 T Butter 4 oz Crab flakes 1 1/2 T Flour 4 oz Cheese 1 1/2 T Curry powder 1/4 c Rice Mix the powdered milk and 1 c water. Set aside. Cook rice and set aside. Melt butter in medium pan. Stir in flour to create a paste. Slowly stir in milk. Heat for a few minutes then add spices and cheese. When cheese has partially melted, stir in crab flakes. (Keep crab frozen until ready to leave for trip. It will last 2 to 3 days.) Heat until hot. Serve over rice. Enjoy...... ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Coyote Lake Zucchini Categories: Camping, Dinner, Vegetarian, Cheese Yield: 2 servings 2 lg Zucchini, sliced 1 1/2 c Minute rice 1 sm Can tomato sauce 1 c Cheese, grated favorite 1 pk Onion soup mix Water, as needed Slice zucchini and place in pot with tomato sauce. Mix in onion soup mix and 1/2 c water. Let this simmer at low heat until zucchini are tender. In another pot, prepare minute rice according to directions. Once zucchini is tender and rice is done, mix all the ingredients of the two pots together. Add grated cheese, mix evenly and chow down. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken and Dumplings Categories: Poultry, Camping, Dinner, Vegetarian Yield: 2 servings 1 c Flour 1 Carrot, chopped 2 t Baking powder 1/2 Onion, chopped 1/4 c Powdered milk Salt, thyme, oregano, basil, 2 T Vegetable oil -pepper, parsley, sage to 1 sm Can boned chicken -taste.... 1 Stalk celery, chopped 4 1/2 c Water Dumplings: : Mix flour, baking powder, milk, and salt together. Add 1/2 c water and oil and mix until moistened. Chicken Broth: : Combine chicken, celery, carrot, 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. Variations: : Add zucchini, chili powder, green chili, or cabbage to chicken broth. Substitute ramen or veggie noodles for the dumplings. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Dandelion Salad Categories: Vegetarian, Dinner, Camping Yield: 2 servings 6 c Dandelion leaves, young & 2 T Brown sugar - tender 1/4 t Salt 4 sl Bacon 1 T Lemon juice 2 T Vinegar 1 Egg, hard boiled Cook bacon over stove. When done, remove and cool grease. Add vinegar, lemon juice, sugar and salt to bacon grease and heat slowly while stirring. Pour hot bacon dressing over washed and dried dandelion greens. Add chopped egg and crumpled bacon to top and eat as you watch the clouds roll by. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Linguini and Clams Categories: Dinner, Camping, Pasta, Fish, Vegetarian Yield: 2 servings 1/2 c Olive oil 6 oz Can of clams 1/2 t Pepper 3 T Parsley 1/2 c Parmesan cheese 1/2 c Mushrooms, dried 1 t Oregano 1 T Onion, dried 2 T Basil 16 oz Linguini noodles 3 cl Garlic Water, as needed Reconstitute onions and mushroms in water for a few minutes. Drain. Saute onions and mushrooms in oil. Add herbs and seasonings. Pour in juice from can of clams. Simmer for 15-20 minutes. while cooking noodles in water. When mushrooms are tender, add clams and parmesan cheese. Remove from heat and serve with noodles. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Max and Louise Categories: Dinner, Camping, Vegetarian, Pasta Yield: 2 servings 1 qt Water 1/2 c Onions 2 c Pasta noodles Garlic, the more the merrier 1/2 lb Cheese, cheddar, jack, any Salt, soy sauce, oregano, - combination of your - basil, cumin, cayenne, - favorites - black pepper, cinnamon to 1/2 c Pine nuts - taste 1/2 c Nuts Prepare the pasta using a minimum of water so that you don't have to pour any out (after a day on the trail you need the water, and there's all the good pasta juices in it) but still have some standing water over the noodles. The onions, whether fresh or dehydrated, should be added to the water with the pasta. When the pasta is ready, add the cheese, nuts and garlic. While the cheese is melting, add spices to taste. The key to this meal, as with all wilderness meals, is to freely adapt the recipe to the supplies you have in your pack. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Old World Chicken Categories: Poultry, Dinner, Camping Yield: 2 servings 1 lb Chicken, cut into pieces 1/4 t Poultry seasoning 1/4 t Curry powder 1/4 t Onion powder 1/4 t Garlic powder 8 oz Bottle soy sauce 1/4 t Sage 1 t Butter 1/4 t Oregano Put chicken pieces in large pan, greased lightly with butter. Add spices and soy sauce. Cook over medium heat until done. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Sheep Herder Potatoes Categories: Side dish, Dinner, Camping Yield: 2 servings 1 cn Whole new potatoes Salt, pepper, & garlic 1 cn Evaporated milk - powder to taste ds Flour Drain water off the canned potatoes and dump them into a pan over medium high heat. With a spatula, start cutting the potatoes as they fry. Once heated, add the evaporated milk and let it start to simmer. Don't let the pan get too hot or the milk will scorch. Add seasonings to taste. Add flour for thickening if needed. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Fish Chowder Categories: Fish, Camping, Dinner Yield: 4 servings 6 sm Trout 1/4 c Flour 1 md Onion 1/4 c Powdered milk 6 Carrots Salt, pepper, garlic, 6 Potatoes - parsley to taste 6 Stalks celery Water, as needed 10 oz Can of corn Clean and peel raw vegetables. Chop them into small pieces and add to pot of boiling water. Cook until tender. In a separate pot, boil the cleaned and beheaded trout for 10 minutes. Remove trout (save cooking broth) and let fish cool. Once cool, skin trout and remove bones. When vegetables are tender, add fish, reserved fish broth, can of corn, and seasonings to taste. Combine flour with powdered milk in a pint jar. Shake well. Add to vegetable mixture, stirring constantly until chowder thickens to desired consistency. Serve with crackers or hot biscuits. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cous-cous with Veggies Categories: Dinner, Vegetarian, Camping Yield: 2 servings 1 Box Cous-cous Butter, salt pepper to taste 1 c Veggies, any kind Water, as needed 1 cl Garlic Boil veggies in water. Add garlic and cous-cous. Remove from heat. Once water is absorbed by cous-cous, season with butter, salt and pepper. Variations: Add a can of turkey or chicken after veggies are boiled. Season with soy sauce. Add pine nuts, nuts, raisins and/or maple syrup and eat hot for breakfast. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Packer's Peppers Magnifique Categories: Dinner, Camping, Vegetarian, Cheese Yield: 2 servings 2 Whole green pepper, gutted 1/2 c Green onions - one per person 6 sl Cheese, per person 1 pk Near East brand wheat pilaf Garlic, lemon pepper to 1 c Raisins - taste Place pilaf, raisins, onions and spices in large pot. Cook pilaf according to directions. Place whole green peppers on top of pilaf mixture while cooking so that they can be steamed soft by the time the pilaf is done (about 25 minutes boiling time). When done, stuff the pepper with alternating layers of pilaf and cheese until pepper is bulging. Top with more cheese and stuff yourself until bulging. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tortilla Pizza Categories: Camping, Dinner, Breads, Italian Yield: 2 servings 3/4 c Water 1 T Garlic 6 oz Tomato paste 1 t Vegetable oil 1 T Oregano 1 c Mozzarella cheese, grated 1 T Basil 4 9" whole wheat tortillas 1 T Thyme 1 c Pizza toppings, to taste Combine water with tomato paste. Add spices and stir until consistency is uniform. Add more or less water depending on teh desired thickness of sauce. Heat to boiling, stirring constantly, then set aside. Make sure skillet is well oiled. Put 2 tortillas together in skilet and cook over low heat until brown. Spread 1/2 sauce on top, add 1/2 toppings and 1/2 cheese, cover and cook 4 to 5 minutes or until cheese melts. Repeat for second set of tortillas. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cous-cous with Chicken Categories: Camping, Dinner, Poultry, Vegetarian Yield: 2 servings 1 pk Cous-cous Tobasco to taste 4 oz Can chicken Water, as needed 1 c Dried veggies Boil cous-cous and dried veggies with enough water to cover. When water is absorbed, add chicken, Tobasco and any other seasonings to taste. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Miller's Beef Jerky Categories: Camping, Meats Yield: 4 servings 24 oz Flank steak 1 t Onion powder 3/4 c Red wine 1/2 t Garlic powder 1/3 c Worcestershire sauce 1/4 t Pepper 1/2 c Soy sauce 1/2 Onion, sliced 1 t Seasoned salt 3/4 c Water PREPARE AT HOME;; : Trim fat off of steak. Slice it along the grain into thin strips. Combine rest of the ingredients. Add strips of meat, cover tightly and let sit, refrigerated, overnight. In the morning, drain off liquid and arrange meat strips over oven rack. Put foil below the meat to catch drips. Bake at 150ø for 6 to 8 hours, leaving the oven door slightly open. Turn oven off and let jerky sit for about 2 more hours or until dry. (Thickness of jerky determines cooking time. Use your own judgement.) ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: High Bush Cranberry Tea Categories: Beverages, Camping, Alcohol Yield: 2 servings 1 c Cranberries, off nearest oz Brandy - bush Water, as needed ds Honey Place 8 to 10 cranberries in a cup (cranberries are best after the first frost. Berries can usually be found anytime of the year as a few will last over the winter). Pour boiling water over berries and add a taste of honey. Mash berries to release flavor. A small amount of brandy can be added as a nightcap. Watch out for the seeds. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Paul's Toddies Categories: Beverages, Camping, Breakfast Yield: 1 servings 1 t Postum 1 ds Cinnamon, optional 2 t Hot chocolate mix 1 ds Vanilla, optional 1 t Powdered milk Water, as needed Mix dry ingredients. Boil 1 c water. Add water to dry ingredients, stir and serve. Drink up, hic... ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Hell Canyon Brownies Categories: Cakes, Camping Yield: 36 brownies 1 c Unbleached flour 8 oz Pkg. semisweet chocolate 2 Eggs 6 oz Can frozen orange juice 1 c Brown sugar 1/4 c Coconut 1/2 t Salt 1/2 c Walnuts 1/4 c Margarine 1 t Vanilla PREPARE AT HOME:: Cream margarine, sugar and eggs. Add all other ingredients. Mix and spread into shallow, greased 9"x9" pan. Bake at 325ø for 30-35 minutes. Cut into 1 1/2" squares and seal in airtight container to take along on trip. These are guaranteed to get you up Hell Canyon and back in a day. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Kathy's Magic Popcorn Categories: Camping, Desserts Yield: 1 servings 1/4 c Popcorn 1 1/2 T Brewer's Yeast 1 1/2 T Olive oil Salt to taste Pour oil into backpack pot. With 3 kernels of popcorn at the bottom and the cover on, turn the stove on high. After the 3 kernels pop, pour the rest of the popcorn in. Just before popping stops, remove pot. Sprinkle Brewer's yeast over popcorn. Add salt if desired. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Tortillas Categories: Camping, Desserts Yield: 2 servings 4 Flour tortillas Butter or oil 2 Chocolate bars Heat butter or oil in skillet. Add tortilla and cook until lightly browned. Flip tortilla. Add grated or broken up chocolate according to personal taste. Cover skillet so chocolate will melt. Fold tortilla and enjoy. Repeat. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Boy Scout Ice Cream Categories: Camping, Desserts, Dairy Yield: 1 servings 1 cn Eagle Brand sweetened, - blueberry are best) - evaporated milk Fresh snow 1 cn Fruit pie filling (cherry or 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 work best) 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. Hint: This recipe is best in teh winter. Summer snow is usually too coarse and dirty to make ice cream. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Backcountry Cheesecake Categories: Camping, Desserts Yield: 4 servings 1 T Butter 1 1/3 c Water 1/3 c Milkman powdered milk 1 pk Jello cheesecake mix In pan you want to make cheesecake in, melt butter. Mix in graham cracker crumbs included in cheesecake mix. Add water to make a stiff paste and press along bottom of pan. Combine milk with filling mix. Pour over crust. Set in a cool place (a snowbank works great) for about 15 min. Voila - instant cheesecake!! Garnish with favorite strawberry, cherry, or blueberrys fresh or preserves. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Backcountry Compote Categories: Camping, Desserts, Alcohol Yield: 4 servings 3 c Mixed dried fruit (your - taste - favorites) Water 1 T Cinnamon Options: almonds, sunflower 1 c Whipped cream or yogurt - seeds, coconut, trail mix, Brown sugar or honey to - brandy, or fresh fruit In a saucepan, cover the dried fruit with water. Cook til soft. Add sweetener, cinnamon and any optional ingredients (this is a good time to clean out your pack!). Continue to simmer gently. Whipped cream or yogurt is mixed in or dolloped on top for garnish. Serve on pancakes for breakfast or alone for dessert. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Jello Salad Categories: Camping, Desserts Yield: 4 servings 3 oz Pkg of Jello mix, any flavor 1/2 c Trail mix 2 c Water Options: candy or nuts 1 c Fruit, any kind Add 1 c of boiling water and 1 c cold water to jello mix. Add fruit and any other filler desired. Place in a pan or container that can be tightly covered. Put container in a cold flowing creek for a few hours (or overnight) and the salad will be set. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pistachio Pudding Categories: Camping, Desserts Yield: 4 servings 1 pk Pistachio pudding, instant 3 T Powdered milk (enough to 2 c Water, cold - make 2 c of milk) Mix powdered milk with water in 1 quart water bottle. Add pistachio pudding mix. Shake vigorously for 2 minutes. Pour liquid into cups. Allow to set (time varies depending on outside temperature) and serve. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Fruit Soup Categories: Camping, Desserts, Fruits Yield: 8 servings 2 qt Water 3 Cinnamon sticks 8 oz Dried apricots 2 c Juice, any kind 8 oz Raisins 3 T Cornstarch 8 oz Pitted prunes Yogurt or whipped cream Soak fruit overnight in water, if possible. Other dried fruit can be added or substituted. The next day, bring water, fruit, and cinnamon to boil and simmer until tender. Dissolve cornstarch in 1/2 c juice. Add mixture plus the rest of the juice to soup and stir until thick. Serve either warm or cold. A spoonful of yogurt or whipped cream makes this an extra treat. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Apricot/Peanut Delight Categories: Camping, Desserts, Fruits Yield: 2 servings 1 pk Dried apricots 1 pk Rice cakes 8 oz Peanut butter Water Cut the apricots into small pieces. Place in pan with enough water to barely cover fruit. Cook slowly until you have a warm, thick paste. Meanwhile, break each rice cake into 4 pieces. Smear with peanut butter. Cover with warm apricot puree and enjoy. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Fruit Squares Categories: Camping, Desserts, Fruits Yield: 16 squares 2 Eggs 1 c Fruit, chopped (dried fruit 1/2 c Honey - apricots, raisins, apples, 2/3 c Flour - pineapples, pears, etc.) 1 c Pecans, chopped 1/2 c Chocolate chips PREPARE AT HOME: Mix eggs and honey. Add flour and mix. Blend in nuts, fruit and chocolate chips. Scrape into a greased 8"x8" baking dish. Bake at 350øF for 30 minutes or until the top begins to brown. Cut into squares (2") and store in an airtight container for trip. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cookstove Cake Categories: Camping, Cakes, Desserts Yield: 4 servings 1 pk Richmoor Sierra Coffee Cake 1 lg Pot - (any water-based cake mix) 1 sm Pot 1/2 c Water Pebbles Line bottom of larger pot with one layer of small pebbles. Pour cake mix and water into smaller pot and mix until smooth. Place small pot inside of large pot (on top of pebbles). Cover and cook over low to medium heat for 15 minutes or until the cake doesn't stick to a wooden toothpick or match. Enjoy and then when they've cooled off return the pebbles to where you found them. ** Wilderness Ranger Cookbook US Forest Service ** ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: High Country Fry Bread Categories: Camping, Desserts, Breads Yield: 4 servings 2 c Flour Water 1 t Salt 3 c Oil (enough to fry bread) 1 T Baking powder Honey to taste 1/2 T Cooking oil Mix dry ingredients. Add 1/2 Tbsp oil and enough water to make a stiff dough. Knead for 5 minutes. Roll into 3" balls and flatten each like a pancake. Cut thin lines from the center to outside of pancake (in the shape of a star) so that air can get into the dough. Place this into heated oil in skillet. Cook until golden brown and crispy. Top with honey. Variations: Top with refried beans and grated cheddar cheese; stir-fried veggies and cheese; fruit pie filling; you decide...... ** Wilderness Ranger Cookbook US Forest Service ** ----- Backcountry Recipes This area is available for any backcountry recipes you have discovered that you would like to share. To submit a recipe, please send me e-mail. Recipe Index Backcountry Breakfast Beef Jerky Recipe Granola Chews aka "Trail Cookies" Wake-Up Oatmeal Tasty Omlets Bean and Pasta Soup Tangy Water Chicken &Dumplings [IMG] Heart Hash Browns [IMG] Backcountry Breakfast My favourite backcountry breakfast: 1/2 cup (or maybe a little bit more) oatmeal 1/4 cup Carnation low fat powdered milk 1/3 cup raisins 1/3 cup mixed nuts (chopped walnuts &sliced almonds) a dash of shelled sunflower seeds 1 tablespoon of brown sugar Mix ingredients thoroughly in a bowl and pour contents into a baggy. When ready to eat breakfast all you have to do is dump contents from the baggy into a pot and add 2 cups boiling water. Let contents sit for two minutes, then serve. John H. Jordan jjordan@acsu.buffalo.edu Beef Jerky Recipe Slice lean boneless beef (such as brisket) into 1/8" strips, trimming fat. Cut with the grain for chewy jerky or across the grain for crumbly jerky. Lay strips on oven rack (use foil or pan underneath to catch drippings). Salt to taste. Dry in oven at lowest temperature (150 degrees), leaving door slightly ajar, for 8-12 hours. Turn several times for even drying. Taste test occasionally. For more seasoned flavor, marinate cut meat overnight in the following ingredients: Enough for 1-1/2 pounds of meat. 1 tsp. each - salt,seasoning salt 1/2 tsp. each - pepper, onion powder, garlic salt 1/4 cup each - soy sauce, worchestershire Dry as above. Vary marinade as experience and personal taste dictate... for instance, I use a little liquid smoke, One packing buddy of mine uses a little hot pepper sauce.... I got this from Bill Thomson..without the 'p' ... last known e-mail address: wthomson@edge.ercnet.com Checken &Dumplings Ingredients 2 envelopes Lipton's Cream of Chicken Cup-o-soup 1 can Swanson's Chunk Chicken Meat 1/2 package of mixed freeze-dried vegetables 1 cup Bisquick in a zip-lock bag Water Mix the soup, chicken meat and vegetables in a relatively deep pot with 2 to 3 cups water. Place on camp stove. Heat to simmering, stirring occasionally. While soup stuff is heating, add water (see Bisquick box instructions for qty.) to Bisquick and knead in the zip-lock bag. When soup stuff is hot, tear off a corner of the bag and squeeze out plops of Bisquick into the pot. Cover and cook for about 10 mintues on low heat. This recipes was submitted by Steve Rohde Hearty Hash Browns Take a box of frozen hash browns in a ziplock but ditch the box. Take along enough alluminum foil to hold them. Use your fovorite condiments on them and ball them up in the alluminum foil and place in the fire where you can reach it with a stick. Check every now and then to see if they are done. If you are somewhere where they don't allow fires cook as you regurly do on a camping stove. This recipes was submitted by Grant Smith [IMG] Camper's delights MISC. FOOD MEATS and DRINKS ---------- --------------- Cereal Bacon Oat meal Sausages Pancake mix Steaks Eggs Pork Chops Cheese Hamburger Potatoes Hotdogs Rice Cooked Ham - Canned Spagetti Sandwich meat Kraft dinner (yuk!) Ice Stew Beans Coffee/Tea Chili Milk Corn Juice Carrots Pop Chinese Food - Canned Duff (tm) Soup Mustard SNACKS Ketchup ------ Mayo BBQ Sauce Apples Salt/Pepper Oranges Butter Granola Bars Syrup Cookie Cooking Oil Muffins Jam/Peanut Butter Dried Fruit Bread Popcorn Hamburger Buns Chips Hotdog Buns Candy Pita Bread Gum English Muffins Keyser Rolls *** NOTE: Please don't litter, keep our enviro clean ***