Acknowledgement
The following recipes are from:
"Backpacker's Cookbook"
by Margaret Cross and Jean Fiske
(c) Copyright 1974 by Margaret Cross and Jean Fiske.
ISBN 0-913668-15-X
Published by Ten Speed Press, Box 7123, Berkeley, CA 94707
Apple Crisp
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruits
Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** Package Together **
3/4 C Flour
3/4 C Brown Sugar
1/2 Tsp Cinnamon
1/2 C Margarine
** Package Separately **
3/4 C Evaporated Apples
Water -- as needed
1. Simmer apples in water according to package directions.
2. When well heated, but not completely cooked, add the sugar/flour
mixture and spread in a frypan. Continue cooking until mixture is bubbly
and thickened.
3. As an alternative this may be baked in a reflector over. Spread the
apple mixture in a baking pan and pat out the flour/sugar mixture over
them. Bake in front of a good high fire, turning the fan once or twice to
assure even baking.
Makes about 6 Sierra cups.
Apple Jack Gorp
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Lunch
Snacks Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Dried Apples
1 Tsp Cinnamon
1 C Raisins
1 C Walnuts -- chopped
1 C Sugar, White Or Brown
1. Mix ingredients and bag.
NOTES : Add to breakfast cereals and other dishes for added flavor,
nutrition and interest.
Apricot Bombs
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 14 Preparation Time :0:00
Categories : Desserts Lunch
Snacks Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Oz Dried Apricots -- moist
1/4 C Coconut
2 Tbsp Marmalade, Orange
4 Tsp Powdered Milk
5 Tsp Sunflower Seeds, Roasted -- optional
4 Tsp Sesame Seeds -- optional
4 Tsp Nuts -- chopped, optional
1. Steam apricots if apricots are stiff to soften. Grind or chop very fine.
2. Mix and mash apricots together with remaining ingredients.
3. Shape into 1 inch balls, roll in powdered sugar and coat thickly.
4. Repeat in half an hour, or use coconut instead.
NOTES : Delicious, but sticky. Package separately, with a little extra
powdered sugar in the bag.
Beef Stroganoff
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dish
One Pot Meals Supper
Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** Package Together **
2 Oz Freeze-Dried Beef Chunks, Or
4 Oz Beef-Flavored T.V.P.
4 Beef Bouillon Cubes
1/2 C Freeze-Dried Mushroom Slices
2 Tbsp Instant Minced Onions
1/8 Tsp Garlic Powder
8 Oz Whole-Wheat Pasta
** Package Separately **
1 env Cream Of Mushroom Soup Mix
8 oz Sour Cream Mix
7 1/2 C Water
1. Add past-beef mix to 7 cups of boiling water and simmer, stirring
occasionally, for 10 minutes.
2. Mix about 1/2 cup water with soup mix. Pour into pot, stirring, and
simmer for 5-10 minutes, or until pasta and meat are tender.
3. Reconstitute sour cream mix with cold water and mix into pot. Serve.
Makes 7 1/2 - 8 cups.
Breakfast Gorp
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Lunch
Snacks Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Raisins
1 C Dates -- chopped fine
1 C Cashews -- chopped
1 C Brown Sugar
1. Mix ingredients together and bag.
2. Use about 2 oz. of this mix for each 4-servings.
NOTES : This Gorp is added to cereals and other breakfast dishes for
added taste, interest and nutrition. Substitute other dried fruits and
nuts as desired, with or without sugar added.
Buckwheat Pancakes
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Trail
Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 C Buckwheat Flour
3/4 C Flour, All-Purpose
1/2 Tsp Salt
1/3 C Dried Whole Egg
1/2 C Nonfat Dry Milk
1 1/2 Tsp Baking Powder
4 Tbsp Margarine
1 1/2 C Water
1. Mix all ingredients, except margarine, with water to make a creamy batter.
2. Melt margarine and add gradually to batter while stirring.
Makes about 30-40 2-inch pancakes.
Cheddar Cheese Spread
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Lunch Snacks
Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** Package Together **
1 C Cheddar Cheese Powder
1/2 C Powdered Milk -- *
** Package Separately **
1 Tbsp Butter Or Margarine -- as needed
1/2 Tsp Onion Powder -- optional
1/2 Tsp Caraway Seed -- optional
1/8 Tsp Garlic Powder -- optional
1 Tbsp Bacon Bits -- optional
1/2 Tsp Paprika, Sweet -- optional
1/2 tsp Marjoram -- optional
1. Mix dry ingredients together ahead of time and store in an air-tight container.
2. To use, gradually add enough water to the mix to make a smooth paste,
about 1/2 to 3/4 cup for all of the mix.
3. Add a small amount of butter of soft margarine to enrich and smooth
the mixture.
4. Spread on crackers or bread, or use in cooking other dishes.
Instant milk powder makes a lumpy spread.
NOTES : This dry mix will keep for a long time on the trail. Prepare only
as much as you need at a time.
Cheese And Rice
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 2 Preparation Time :0:00
Categories : One Pot Meals Rice
Supper Trail
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 Oz Dehydrated Cheddar Cheese
3 3/4 Oz Instant Rice
2 Tbsp Margarine
Salt -- to taste
3 C Water
1. Bring water to a boil and add rice and salt. Simmer until rice is tender.
2. Stir in cheese and margarine. Cover the pot and let stand a couple of
minutes to rehydrate the cheese.
Makes about 4 Sierra cups.
Cheese And Rice Plus
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 2 Preparation Time :0:00
Categories : One Pot Meals Rice
Supper Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 Oz Dehydrated Cheddar Cheese
3 3/4 Oz Instant Rice
1/2 Oz Dehydrated Onions
1 3/4 Oz Soy Ham, Or
1 Pkg Freeze-Dried Ham
1 Pkg Freeze-Dried Green Beans -- 1 oz
2 Tbsp Margarine
Salt -- to taste
4 C Water
1. Heat water and dip out enough to rehydrate the freeze-dried foods.
2. Bring remaining water to a boil and add rice, onions and salt. Also
add soy ham, if it is being used. Simmer until rice is tender.
3. Add ham and beans. Stir in cheese and margarine. Cover the pot and
let simmer very low for a couple of minutes to rehydrate the cheese.
Makes about 4 or 5 Sierra cups.
Chicken Cream With Vegetables And Dumplings
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish One Pot Meals
Poultry Supper
Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** Package Together **
2 Oz Freeze-Dried Chicken, Or
4 Oz Chicken-Flavored T V P
1 Oz Freeze-Dried Carrots
1 Oz Freeze-Dried Green Beans
1 Oz Freeze-Dried Peas
4 Chicken Bouillon Cube, Or
1/4 C Chicken Bouillon Granules
1 Tsp Dill Weed
1/2 Tsp Tarragon
** Package Separately **
1 Pkg Leek Soup, Packet -- to make 4 1/2 cups
1 Savory Dumplings
3/4 C Dry Milk
1 Tbsp Margarine
Salt -- as needed
5 1/2 C Water
1. Add 5 c cold water to the pot and add all ingredients except
dumplings and milk. Bring to a boil and simmer 10 minutes, stirring
regularly.
2. Mix 1/2 c water with milk powder; add to soup gradually. Add margarine.
3. Make dumpling dough and spoon in when soup is simmering.
Makes 8 cups.
Chicken Curry
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish One Pot Meals
Poultry Rice
Supper Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** Package Together **
6 Oz Rice, Instant
2 Chicken Bouillon Cube
1 Pkg Freeze-Dried Chicken
1 Pkg Cream Of Mushroom Soup Mix
** Package Separately **
1 Tsp Curry Powder
Salt -- as needed
3 oz Coconut -- grated
7 oz Peanuts -- salted
1 C Raisins
6 C Water
1. Add water and soup mix to pot and bring to a boil. Add rice and
bouillon. Simmer gently for several minutes, until rice is almost tender.
2. Add chicken and continue simmering until done.
3. Add curry powder to taste and add salt if needed.
4. Serve with coconut, peanuts and raisins.
Makes about 8 cups.
Chocolate Crunch Bars
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Lunch
Snacks Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C Honey
1/3 C Margarine
1/4 C Cocoa Powder, Sweetened -- *
1 C Granola
1 C Dry Milk
1. Blend together everything except the granola to a stiff dough.
2. Knead in the granola, or roll the shaped bars in granola.
Carob powder may be used also.
Cinnamoned Rice
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 4 Preparation Time :0:10
Categories : Breakfast Lunch
Rice Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Long-Grain Converted Rice
1/4 C Raisins
1 Tsp Cinnamon
1/4 Tsp Salt
2 1/2 C Water
1 Tbsp Margarine
1/2 Tbsp Sugar -- to taste
Dry Milk -- reconstituted
1. Heat water to boiling. Add rice mixture and lower heat. Cook until
rice is tender.
2. Add margarine and milk. Serve.
This may be prepared ahead of time by combining all ingredients except
the margarine and milk and storing in a bag.
Crunchy Granola
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :1:00
Categories : Breakfast Lunch
Snacks Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 C Rolled Oats -- *
1 C Coconut -- * grated
1/2 C Wheat Germ -- *
1 C Nuts -- * chopped
1 C Rolled Wheat
1/2 C Sunflower Seeds
1/2 C Sesame Seeds
1/4 C Margarine Or Oil
1/4 Tsp Salt
3/4 C Brown Sugar
1 Tsp Water
* Basic foundation ingredients; others may be omitted or modified as
desired.
1. Mix the nuts and grains (first 7 items) in a baking pan that is 9 x 13
inches or larger.
2. Mix and heat in a saucepan the margarine, salt, brown sugar and
water. Pour over the grain mixture, blending well.
3. Bake in a 325 preheated oven for about 40 minutes until golden and
crisp. Be careful not to burn.
4. Cool and store in a jar with a tight lid.
NOTES : This is usually eaten with milk. Powdered milk may be added to
the mix ahead of time to simplify preparation, and a little water added
at meal time. Add 1 1/2 c dry milk to 5 cups granola.
Date Bombs
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Lunch
Snacks Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Dates -- chopped fine
1/2 C Walnut, Sesame, Or Almond Meal
1/2 C Coconut Flakes
2 Tsp Rum Or Brandy -- optional
1. Mix and mash ingredients until well blended.
2. Form into 1-inch balls and roll in nut meal or coconut.
Dessert Omelet
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Eggs
Fruits Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** Package Together **
1 C Whole Dried Egg
1/4 C Dried Milk
1 Tsp Salt
** Package Separately **
1/2 C Sour Cream Mix
1/2 C Evaporated Apples
1/2 Tsp Cinnamon
Sugar -- as needed
2 tbsp Margarine
3 C Water
1. Simmer apples with about 1 cup water and the cinnamon until tender.
Add sugar if package directions recommend it.
2. Blend sour cream mix with cool water to make a thick paste.
3. Prepare egg mixture with 2 cups water and cook in 1 or 2 tbs
margarine in frypan, keeping the cooked egg in a solid mass.
4. When egg is done, spread half the sour cream on half the egg. Spoon
some of the applesauce over the sour cream. Fold egg over and spoon on
remaining sauce and cream.
Dinner Omelet
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 4 Preparation Time :0:00
Categories : Eggs Main Dish
One Pot Meals Pork
Supper Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** Package Together **
1 C Whole Dried Egg
1/4 C Whole Dried Milk
1 Tsp Salt
** Package Separately **
1 Pkg Freeze Dried Ham Dices
3 Slices Cheddar Cheese
1 Tbsp Margarine
2 1/2 C Water
1. Rehydrate ham in it's package according to the directions.
2. mix eggs and milk with 2 cups of water, blending well to avoid lumps.
3. Melt margarine in frypan and pour in egg mixture. Drain ham and
sprinkle it over eggs. Cook gently.
4. When almost done arrange cheese slices over eggs. Remove from heat
and cover to melt cheese.
Elegant Chicken In Sour Cream
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish One Pot Meals
Poultry Supper
Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** Package Together **
2 Oz Freeze-Dried Chicken, Or
4 Oz Chicken-Flavored T.V.P.
4 Chicken Bouillon Cube, Or
1/4 C Chicken Bouillon Granules
8 Oz Pasta, Enriched
1 Tsp Dill Weed
** Package Separately **
1 Env Cream Of Onion Soup Mix -- to make 2 1/2 cups
8 Oz Sour Cream Mix
1/2 C Sliced Almonds
2 Oz Freeze-Dried Peas
8 C Water
1. Bring 7 cups of water to boiling, add pasta-chicken package, and
simmer for 10 minutes, stirring occasionally. Add peas, at the end, for
the amount of time recommended on their package.
2. Mix soup mix with 1/2 cup of water. Pour into pot while stirring, and
simmer 5-10 minutes more, or until pasta and chicken are tender.
3. Reconstitute sour cream mix with cold water, stir into the pot. Serve
sprinkled with almonds on top.
Makes about 8 cups.
Fish Cookery
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Fish Fillet
Salt And Pepper -- to taste
Lemon Juice -- to taste, optional
Tartar Sauce -- to taste, optional
Flour -- as needed
Cornmeal -- as needed
Margarine Or Cooking Oil -- as needed
Wash prepared fish thoroughly and pat dry with a paper towel.
PAN FRIED
Add enough oil or margarine to cover the pan bottom. When hot, add the
fish and reduce heat to a low simmer. Season with salt and pepper. Brown
fish on one side and then turn it over. Cover the pan for the last minute
or two. Fish is done when the meat falls in flakes when prodded with a
fork. Total cooking time should be 5 - 10 minutes, depending on
thickness.
Another method is to roll the fish in flour or cornmeal, and then fry as
above. The fish may be first dipped in a little water or milk to help the
flour stick on the fish better.
POACHED
Add about 3/8 - 1/2 inch of water to a pan. Add 1 or 2 tbs of lemon
juice, or dissolve 1 or 2 packets of lemon crystals in the water. Bring
water to a gentle boil, add fish to liquid and season with salt and
pepper. Reduce heat and gently simmer for 5 or 6 minutes, or until done.
Fruit Syrup
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 C Dried Apples
1 C Brown Sugar
1/4 Tsp Cinnamon
2 Tbsp Margarine
1 C Water
1. Simmer the apples in the water until they are rehydrated.
2. Add remaining ingredients and simmer until sugar is melted and thickened.
Garden Vegetable Soup With Beef
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 4 Preparation Time :0:00
Categories : Soups Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Oz Freeze-Dried Beef, Or
4 Oz Textured Veg. Protein, Beef Flavored -- (TVP)
4 Oz Pasta Shells
1 Oz Freeze-Dried Peas
1 Oz Freeze-Dried Carrots
1 Oz Freeze-Dried Corn
3/8 Oz Freeze-Dried Green Beans
1 Tbsp Instant Minced Onion
2 Tbsp Dried Parsley
1/4 C Tomato Crystals
4 Beef Bouillon, Or
1/4 C Bouillon Granules
1 Tsp Basil
1/8 Tsp Garlic Powder
2 Env Vegetable Beef Broth Soup -- making 20-24 oz each
3 Oz Parmesan Cheese -- grated
7 C Water -- as needed
1. Package all ingredients together, except the cheese, which is bagged separately.
2. To prepare, put ingredients, except cheese, in the pot. Add 7 cups
cold water and heat, covered, to boiling. Reduce head and simmer 10-20
minutes, or until vegetable and meat are the correct tenderness.
3. Add more water if soup is too thick. Add cheese on top of each serving.
Makes 8-9 cups.
NOTES : The freeze-dried vegetables make this a special fresh-tasting morale-booster.
Garlic Crunch
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Snacks Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C Sunflower Seeds
1/2 C Pumpkin Seeds, Roasted
1/2 C Soybeans, Roasted
1/2 C Virginia Peanuts -- chopped
1 Tbsp Corn Or Salad Oil
1/2 Tsp Garlic Salt
1. Combine the seeds and nuts in a shallow pan.
2. Blend the oil and salt, pour over the mix.
3. Toast at 350 F for about 20 minutes, shaking occasionally. Drain on a
paper towel.
4. When cool store in a tight container.
Gorp
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Lunch Snacks
Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** Nutty-Fruity Gorp **
1 C Sunflower Seeds, Roasted
1 C Pineapple, Dried
1 C Dried Fruit, Mixed
1 C Salted Peanuts
1 C Raisins
** Good Old Gorp **
1 C Salted Peanuts
1 C Caramel Corn
1 C M&MsŪ Plain Chocolate Candy
1 C Cashews, Oil-Roasted
2 C Raisins
** Sweet-Tooth Gorp **
1 C M&MsŪ Plain Chocolate Candy
1 C Spice Gumdrops
1 C Peanuts, Oil-Roasted
** Elegant Gorp **
1 C Raisins
1 C Roasted Cashews
1 C Cheesits Crackers
1 C Cream Caramels
Mix ingredients and store in air-tight plastic bags.
Feel free to substitute other seeds, nuts and dried fruits as desired.
Be sure to include items for quick energy and extended energy both.
Greek Wedding Soup
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 2 Preparation Time :0:00
Categories : Soups Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Env Chicken Noodle Soup Mix -- making 4 cups soup
1 Tbsp Dried Parsley Flakes
1/3 C Dried Whole Egg Powder
1 Env Lemon Juice Crystals
4 C Water
1. Cook the chicken soup according to package directions.
2. Mix the dried egg with 1/3 c water to make a cream. When soup is
cooked, slowly ladle a thin stream of soup into the egg mix, stirring the
egg vigorously, until about 1 cup of soup has been added.
3. Pour the egg mixture into the soup remaining in the pot, mixing well.
4. Remove from heat, add lemon crystals, and serve.
Makes about 4 cups.
Green Goulash
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dish
One Pot Meals Supper
Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** Package Together **
2 Oz Freeze-Dried Beef, Or
4 Oz Beef-Flavored T.V.P. Granules
8 Oz Spinach Egg Noodles
2 Oz Tomato Crystals
4 Beef Bouillon Cubes, Or
1/4 C Beef Bouillon Granules
1 Tsp Basil
1 Tsp Paprika
1/4 C Dried Bell Pepper
** Package Separately **
1 Env Cream Of Onion Soup Mix -- to make 2 1/2 cup
7 1/2 C Water
1 Pkg Sour Cream Mix -- optional
1. Bring 7 cups water to a boil. Add all ingredients except soup mix and
sour cream mix. Simmer for 10 minutes.
2. Mix should mix with 1/2 cup cold water. Add to pot and simmer for 5-10
minutes longer, or until noodles and meat are tender.
3. If sour cream is used stir in just before serving.
Makes about 8 cups.
Variation:
a. Canned roast beef may be substituted. Use one less bouillion cube.
Ham And Potatoes Au Gratin
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish One Pot Meals
Supper Trail
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** Package Together **
8 Oz Dehydrated Potato Shreds
2 Oz Soy Ham Nuggets, Or
2 Pkg Freeze-Dried Ham Slices -- *
1 Oz Dried Green Pepper
1 Oz Dried Onions
1 Oz Freeze-Dried Green Beans
** Package Separately **
8 Oz Dehydrated Cheddar Cheese
1 Tbsp Margarine
Salt -- as needed
4 C Water
1. Add about 4 cups water to a pot and bring to a boil. Add the
ingredients in the potato package and simmer gently, adding a little
water if needed, for about 20 minutes or until the potatoes are tender.
2. Add margarine and salt.
3. Add the cheese and blend well. Add freeze-dried ham if it is being used.
4. Cover and heat for a minute.
Makes about 8 Sierra cups.
Rehydrate according instructions on package.
Hearty Potato Soup
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 2 Preparation Time :0:00
Categories : Soups Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Slices Bacon, Or
1 Tbsp Wilson's Bacon Bar
1 Oz Dried Onions, Or
1 Tbsp Freeze-Dried Chives
5 Oz Dehydrated Potato Shreds
2 Oz Chicken Bouillon Granules, Or
5 Ea Chicken Bouillon Cubes
3 C Water
Salt -- as needed
1. Cook the bacon in the pot until it's crisp, remove and drain.
2. Add the onion, potato and bouillon to the fat and slowly add about 3
cups warm water. Bring to a simmer until vegetables are tender, 5-10
minutes. Salt if needed.
3. Serve with bacon crumbles on top.
Makes about 4 cups.
Honey Banana Bread
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 9 Preparation Time :0:00
Categories : Breads Lunch
Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Bananas -- ripe
1 Tsp Baking Soda
1/4 C Yogurt, Unflavored
1/4 C Butter Or Margarine
1/4 C Honey
3/4 C Granulated Sugar
1 Egg
1 C Whole-Wheat Flour
1/4 C Wheat Germ
1/4 C Flour, All-Purpose
1/2 tsp Salt
3/4 C Nuts -- chopped
1. Grease the inside of 3 small load pans (3x6 in.) or 1 regular bread
pan with shortening.
2. Beat bananas to a pulpy foam, add baking soda, stir well and set aside.
3. Cream together in a large mixing bowl the yogurt, margarine, honey,
and sugar. Beat in egg. Add the remaining ingredients and the banana mixture.
4. Place the dough in the pan(s) and bake in a pre-heated oven at 350 F.
for about an hour. Let cool in the pan for a little while, then turn out
on a rack.
Honey-Nut Cookie Bars
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Lunch
Snacks Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggs -- separated
2/3 C Honey
4 Tbsp Nonfat Dry Milk
1/4 C Whole-Wheat Flour
1/4 Tsp Coriander
1/4 Tsp Nutmeg
1 Tsp Baking Powder
1 C Walnuts Or Almonds -- chopped
3/4 C Sesame Seeds, Unhulled
1. Beat egg yolks and honey together.
2. Combine well the dry ingredients except nuts and seeds. Add to the
honey mixture.
3. Add the nuts and seeds and mix well.
4. Beat egg whites until they hold stiff peaks, and fold into the dough.
5. Spread batter in oiled 9x13 inch baking pan. Bake for 25-30 minutes
at 350 F in preheated oven.
6. Cool in pan and then cut into bars.
NOTES : A dense chewy cookie that offers a lot of food value and a not-
so-sweet, nutty flavor.
Hyatt Lake Goulash
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish One Pot Meals
Supper Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** Package Together **
1 Oz Dehydrated Onion
6 Oz Dehydrated Potato Shreds
1 Pkg Puff-Dried Carrot Slices
** Package Together **
1 Tbsp Flour
1/4 Tsp Paprika
1/2 Tsp Garlic Powder
1 Oz Beef Bouillon
1 Tsp Marjoram
1 Tbsp Parsley Flakes
** Package Separately **
1 Pkg Freeze-Dried Beef Slices
2 Slices Bacon, Or
1 Tbsp Bacon Bar -- Cook with margarine
2 Tbsp Margarine -- if needed
1/2 C Dehydrated Sour Cream
2 Oz Tomato Crystals
1 Oz Worcestershire Sauce
5 C Water
1. Cook bacon, or bacon bar with margarine, first. When done, remove
bacon but keep fat.
2. While cooking the bacon, rehydrate the onion mix.
3. Add onion, potatoes and carrots to the fat and carefully pour in 4
cups hot water. Simmer until vegetables are almost tender.
4. While the pot is simmering:
Rehydrate the beef in it's packet according to the directions.
Blend the tomato crystals with cool water to make a paste.
Mix the sour cream with water to make a smooth paste.
5. When the vegetables are almost tender, add beef, bacon and tomato
sauce to the potatoes and blend well.
6. Add the flour package and simmer until mixture thickens. Season and
add Worcestershire sauce.
7. Add sour cream and heat for a minute or two.
Makes 8 Sierra cups.
Jerky
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Beef Lunch
Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Lb Flank Steak
3/4 C Red Wine
1/3 C Worcestershire Sauce
1 Tsp Salt
1/4 Tsp Black Pepper
1/4 Tsp Garlic Powder
1/2 Lg Onion -- sliced
1. Trim all fat from steak. Slice the meat very thin across the grain.
2. Lay the strips of meat in a non-metal pan and cover with marinate
made from mixing the remaining ingredients. Cover and place in
refrigerator for several hours.
3. Drain meat strips and place on racks in the center of the over. Put
foil or cookie sheets below the meat to catch the drips. Set the oven for
200 F. and dry the meat for 8 to 10 hours. Meat should be dry enough to
break when bent.
4. Cool and bag in an air-tight container.
Logan Bread
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Breads Trail
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Flour, All-Purpose -- *
4 C Flour, Whole-Grain Wheat -- **
1 C Honey
3 Tbsp Molasses
3/4 C Brown Sugar
3/4 C Dry Milk
1/4 C Salad Oil
1 Tsp Salt
1 Tsp Baking Powder
2 C Dried Fruit And Nuts -- up to 4 cups
1. Mix all ingredients together using your hands. Add water if the dough
will not stick together without it.
2. Pat or roll out onto cookie sheets to a thickness of 1/2 inch.
3. Score into squares with a sharp knife.
4. Bake 1 hour at 300 F.
Makes 2 - 9 x 13 in. pans.
NOTES : Make beforehand for use on the trail. From the U.C. Berkeley
Hiking Club.
Macaroni And Beef Simple Supper
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish One Pot Meals
Supper Trail
Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** Package Together **
9 Oz Macaroni, Whole-Wheat
2 Oz Freeze-Dried Beef Chunks, Or
4 Oz Beef-Flavored T V P
4 Beef Bouillon Cubes
2 Oz Tomato Crystals
1 Tsp Basil
1 Tsp Oregano
1/4 Tsp Garlic Powder
** Bag Separately **
1 Env Cream Of Onion Soup -- to make 2 1/2 cups
1 Pkg Freeze-Dried Corn
Salt -- as needed
7 1/2 C Water
1. Bring 7 cups water to boil. Add macaroni-meat package and simmer 10 minutes.
2. Mix about 1/2 cup cold water into soup. Add to pot and cook 5 minutes
longer, or until macaroni and meat are tender.
3. Corn should be rehydrated according to instructions and added at the
proper time.
Makes 8 - 8 1/2 cups.
Master Mix - Baking
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Breads Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 C Whole-Wheat Flour -- *
1 1/2 Tsp Salt
2 Tbsp Baking Powder
1 C Powdered Skim Milk
1 C Powdered Whole Egg
1 C Margarine
Thoroughly combine dry ingredients in a bowl. Cut in margarine as for
pastry. Use mix within a week, or refrigerate for longer storage. Make
about 8 1/2 cups.
* May substitute 4 cups sifted enriched, unbleached flour and 1/2 cup
soy flour.
BISCUITS
2 cups mix, 1/2 cup water. Makes about 15 2-inch biscuits, rolled or
patted 1/4 inch thick. Bake in reflector oven, Dutch oven, or frypan over
slow fire, turning once.
COFFEE CAKE
2 cups mix, 1/2 tsp cardamom or coriander, 1/2 c sugar, 3/4 c water.
Pour into greased pan, distribute topping, pour over 3 tbs melted
margarine. Bake in oven.
Toppings:
JAM
1/2 c brown sugar, 1/4 c sesame seeds or chopped nuts, 1/4 tsp lemon peel.
1/2 c breakfast Gorp or Apple Jack Gorp
PANCAKES
2 cups mix, 1 cup water. Makes about 30 2-inch pancakes.
Variations:
a. Add 1/2 cup cornmeal and a little more water.
b. Add 1/2 c chopped nuts or raisins.
Millet Pancakes
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breakfast
Lunch Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 C Dried Eggs, Whole
1/2 C Nonfat Dry Milk
1 C Millet Meal -- coarsely ground
1/3 C Soy Flour -- *
1/2 Tsp Salt
1 1/2 Tsp Baking Powder
4 Tbsp Margarine -- Melted
1 C Water
* May substitute whole-wheat flour for the Soy flour.
1. Combine, mix and bag the dry ingredients ahead of time.
2. Mix water into the dry pancake mixture to form a creamy batter.
3. Stir in the melted margarine.
4. Add to the fry pan by spoonfuls and cook. Bake a little slower
(cooler pan) than regular flour pancakes.
NOTES : This makes a sweet, crunchy pancake. Makes about 30-40 2-inch
pancakes.
Mushroom Omelet
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Eggs
Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** Package Together **
1 C Dried Egg, Whole
1/4 C Dry Milk
1 Tsp Salt
** Package Separately **
2 Tbsp Margarine
2 C Water
2 Pkg Sour Cream Mix -- *
1/2 C Dried Mushrooms -- freeze-dried
1. Pour water over mushrooms to cover and soak to rehydrate (5 minutes
for freeze-dried).
2. Prepare sour cream mix by adding water to form a thick paste.
3. Mix dried egg with 2 cups water. Melt margarine in pan pour in egg mixture.
4. Cook gently until set. Spread half of the sour cream and mushrooms on
one-half of the omelet, fold and spoon remaining over the top.
NOTES : May use dehydrated sour cream also.
Nutty Familia
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Lunch
Snacks Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Quick Oatmeal
1 C Rolled Whole Wheat
1 C Wheat Germ
1 C Nuts -- chopped
1/2 C Raisins
2/3 C Brown Sugar
1. Mix ingredients together and store in an air-tight jar.
NOTES : Usually eaten with milk, powdered or fresh. Powdered milk may be
mixed in ahead of time, and a little water added at meal time. Add 1 1/2
c dry milk to 5 cups of familia.
Oatmeal-Plus Cookies
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Lunch
Snacks Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Lb Margarine
1 C Brown Sugar -- packed
1 Egg
1 Tsp Vanilla
1 C Whole-Wheat Flour
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 C Rolled Oats
1/2 C Nuts -- chopped
1/2 C Coconut -- grated
3/4 C Raisins
1. Blend together the margarine and brown sugar.
2. Add the remaining ingredients one at a time while blending. Add each
one as the preceding one disappears.
3. Drop generous teaspoons onto greased cookie sheets. Bake about 12
minutes at 350 F.
Makes 3 dozen.
Off-The-Shelf Lunch Foods
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Lunch
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Drink mixes, pre-sweetened with vitamin C.
Milkshake and Malt mixes.
Instant soup
Hard cheeses; parmesan, dry monterey jack, well aged cheddar.
Jerky, salami and other dry sausages
Dried meats
Canned meats and seafood
Crackers, small and hard
Cookies, candy
Dried fruits
Nuts and seeds
Peanut and other nut butters
Orange-Sesame Cake
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts
Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 C Whole-Wheat Flour
1/2 C Soy Flour
1 Tsp Salt
2 Tsp Baking Powder
1/4 C Sesame Seeds
1/4 C Whole Dried Egg
2 Tbsp Orange Peel -- grated
1/2 C Sugar
1/2 C Margarine
2 Tbsp Shortening Or Margarine -- to grease pan
3/4 C Water
Blend all the ingredients thoroughly, using the low speed of the electric
mixer. Bag mixture and close top securely.
1. Grease the baking pan with margarine.
2. Blend water into the mix to make a stiff batter. Spread batter in pan
and bake about 30 minutes, or until it's done.
Serves 4.
Packbag Paella
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish One Pot Meals
Supper Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Oz Freeze-Dried Shrimp -- *
2 Oz Freeze-Dried Chicken -- *
1/2 Oz Freeze-Dried Ham -- *
** Package Together **
1 Tbsp Dried Onions
2 Tbsp Dried Green Peppers
2 Tbsp Chicken Bouillon Granules
1 Tsp Basil
1/4 Tsp Garlic Powder
1 Tsp Paprika
** Package Separately **
1/2 C Tomato Crystals
1/2 Oz Freeze-Dried Peas
1 C Quick Brown Rice, Or
1 C Converted Rice
4 C Water
1. Presoak all freeze-dried foods, following package directions.
2. Add 3 1/2 c water to pot, bring to a boil, and add rice and onion mixture.
3. When rice is tender and most of the liquid absorbed, add the freeze-
dried items. Heat for a few minutes, season and serve.
Makes 8 Sierra cups.
Variations:
a. Add a bit of saffron for a traditional Spanish flavor if it is available.
b. * May substitute canned shrimp, and soy ham and chicken. Cook the
soy meats along with the rice and add extra water to rehydrate.
Pancake Syrup
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Brown Sugar
1/4 C Water
2 Tbsp Margarine
Heat until bubbly and slightly thickened.
Peanut Butter Cookies With Crunch
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Lunch Snacks
Trail Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Margarine
1 C Peanut Butter, Chunky
3/4 C Sugar -- packed
2 Eggs
1 Tsp Vanilla
2 C Flour, Whole-Grain Wheat
2 Tsp Baking Powder
2 C Granola
1. Cream margarine, peanut butter, sugars thoroughly together.
2. Add eggs and vanilla and beat well.
3. Mix in flour and baking powder, then add granola.
4. Drop dough from teaspoon onto greased cookie sheets. Flatten each
cookie in crisscross pattern with a fork dipped in flour.
5. Bake at 350 F. until lightly browned, about 10 minutes.
1 cup of Raisins may be added if desired.
NOTES : Prepare ahead of time and wrap servings for use on the trail.
Peanut Butter Soup
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 2 Preparation Time :0:00
Categories : Soups Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Env Cream Of Onion Soup Mix -- makes 2-1/2 c soup
1/2 C Dry Milk
1/8 Tsp Nutmeg
3 Tbsp Peanut Butter
3 1/2 C Water
1. Put soup mix in pan, add 2 1/2 cups cold water. Heat to boiling,
stirring frequently.
2. Mix milk powder with 1 cup water. Add to soup and turn heat to
simmer, and cook for 5-10 minutes.
3. Blend in peanut butter while soup is simmering.
Makes about 4 cups.
Peter's Favorite
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dish
One Pot Meals Supper
Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** Package Together **
8 Oz Soy Nuggets, Beef Flavored
1 Oz Dehydrated Green Pepper
2 Beef Bouillon Cubes
8 Oz Whole-Wheat Noodles
** Package Separately **
10 Oz Sour Cream Sauce, Packet
Salt -- as needed
6 C Water
1. Heat water until simmering, add noodle bag. Cover and simmer for about
20 minutes, stirring occasionally.
2. When noodles are tender add the reconstituted sour cream. Salt and serve.
Makes about 8 cups.
Power Bars
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Lunch
Snacks Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C Honey Or Molasses
1/2 C Peanut Butter
1 C Dry Milk, Non-Instant
** Options **
Chocolate Chips
Raisins Or Dried Fruit Bits
Coconut
Cashew Butter -- *
Almond Butter -- *
1. Kneed all ingredients together with your hands, adding enough milk
powder to form a stiff but not crumbly dough. Optional ingredients can be
kneaded in as well.
2. Shape into logs about 2-3 inches long and 1 inch in diameter.
3. Roll in powdered milk, confectioner's sugar or coconut.
Makes about 6.
* May be used in place of peanut butter.
Savory Dumplings
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 4 Preparation Time :0:00
Categories : Breads Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 C Master Mix -- see recipe
3/4 C Water
** Savory Dumplings **
1 Tbsp Instant Minced Onions -- toasted or plain
2 Tbsp Dried Parsley
1/2 Tsp Sage
** Cheese Dumplings **
1/4 C Powdered Cheddar Cheese, Or
1/4 C Parmesan Cheese -- grated
1/4 tsp Oregano
1. Mix ingredients and add water, as needed, to make a stiff dough.
2. Spoon out dough by teaspoon and drop into gently simmering soup or stew.
3. Cover the pan and simmer gently until dumplings have risen and are
cooked in the center, about 5-10 minutes.
Try varying seasonings, as with biscuits, for different flavors.
NOTES : See recipe for Master Mix flour mixture.
Spaghetti W/Wo Meatballs
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish One Pot Meals
Supper Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** Package Together **
8 Oz Beef-Flavored Soy Nuggets, Or
1 Pkg Freeze-Dried Meatballs
2 Beef Bouillon Cubes
1/2 Oz Dried Onions
10 Oz Spaghetti -- break into 3" pieces
** Package Separately **
4 Oz Tomato Crystals
1 Pkg Spaghetti Sauce, Packet
4 Oz Parmesan Cheese -- grated
6 C Water
1. Bring 6 c of water to a simmer and add the contents of the first bag.
2. Blend the tomato crystals with cool water and mix in a chain shaker
or cup. When pot has simmered about 20 minutes, blend in sauce mix and
tomato crystal paste.
3. Continue cooking until spaghetti is tender. Serve with cheese.
Make 8 or 9 Sierra cups.
Spicy Tomato Soup
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 2 Preparation Time :0:00
Categories : Soups Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Oz Tomato Crystals
2 Oz Chicken Bouillon Granules, Or
5 Ea Chicken Bouillon Cubes
1/2 Tsp Sugar
1/4 Tsp Basil
1 Tsp Instant Minced Onion, Or
1 Tsp Freeze-Dried Chives
1 Pkg Lemon Crystals
1 Tsp Dried Parsley
3 C Water
1. Add all ingredients to a bag and seal tightly.
2. To prepare add ingredients to a pot and gradually add 3-4 cups cold water.
3. Bring to a boil and simmer a few minutes to blend flavors.
Makes 3-4 cups.
Spinach-Burger Special
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 3 Preparation Time :0:00
Categories : Beef Main Dish
One Pot Meals Supper
Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** Package Together **
1 C Beef Flavored T V P, Or
2 Wilson's Meat Bars -- left wrapped
3 Tsp Instant Minced Onions
1 Tsp Basil
1/4 Tsp Garlic Powder -- to taste
4 Beef Bouillon Cubes
2 C Brown Rice, Quick
** Package Separately **
1/2 C Tomato Crystals
1 1/2 Oz Spinach Flakes
2 Oz Parmesan Cheese
6 C Water
Salt -- to taste
1. Crumble meat bar, if used, into pot and brown slightly over medium heat.
2. Add 6 c cold water and remaining ingredients, except spinach and
cheese. If using beef TVP add now also.
3. Bring to a boil, then simmer for 20-10 minutes, or until rice and TVP
are tender.
4. Add spinach flakes about 10 minutes before done. Mix in cheese just
before serving.
Makes 6-7 cups.
Sturdy Graham Rounds
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 48 Preparation Time :0:00
Categories : Breads Lunch
Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 C Graham Or Whole-Wheat Flour -- unsifted
2 Tbsp Sugar
1/4 C Warm Water
1 Tbsp Dry Yeast
3 Tbsp Vegetable Oil
2 1/2 C Flour, Unbleached, Enriched -- as needed
2 C Warm Water
2 Tsp Salt
2 Tbsp Instant Minced Onion -- *
1. Dissolve yeast and sugar in 1/4 cup warm water and let sit for several minutes.
2. Add graham flour, 1/2 c unbleached flour, salt, onion to a large mixing bowl.
3. Add yeast, oil and 2 cups water to bowl. Mix very thoroughly.
4. Add 1 1/2 c unbleached flour more, mixing with heavy spoon.
5. Turn out dough onto floured surface, knead until smooth and elastic,
about 10 minutes, adding more flour as needed to prevent sticking.
6. Put dough in an oiled bowl, cover, and let rise until doubled in size.
7. Punch dough down, divide into 24 equal parts. Shape each into a ball,
then flatten to 1/2 inch thick.
8. Place onto a greased cookie sheet and let rise until doubled, about
30 minutes. Bake at 425 F until lightly browned. Remove and cool on a rack.
9. Split each like an English muffin, return halves to oven, split side
up, and bake at 150-200 F until crisp and dry throughout, about 2-3 hours.
* May substitute grated orange peel and 1/2 tsp cumin.
NOTES : Use with cheese spreads, peanut butter, jam or hunks of salami.
Tomato Bisque
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 4 Preparation Time :0:00
Categories : Soups Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Oz Tomato Crystals
2 Oz Chicken Bouillon Granules, Or
5 Ea Chicken Bouillon Cube
1/2 Tsp Sugar
1/2 Tsp Basil
1 Tsp Freeze-Dried Chives
1 Tbsp Dried Parsley
1 C Dry Skim Milk, Or
3/4 C Dry Whole Milk
6 C Water
1. Put all ingredients except dry milk into pot, add 5 cups cold water,
and bring to a boil. Reduce to simmer.
2. Add 1 cup water to dry milk powder and make a smooth cream. Add to
simmering soup, cover, and cook 5-10 minutes.
Make dumplings to go with this soup.
Makes 6-7 cups, not including dumplings.
NOTES : Use with cheese dumplings.
Trail Breakfast/Dessert Cake
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 4 Preparation Time :0:00
Categories : Breads Breakfast
Cakes Desserts
Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Master Mix
1/2 C Granulated Sugar
3 Tbsp Margarine
1 1/4 C Breakfast Gorp -- include brown sugar
3/4 C Water
1. Melt margarine and add about half to the Master Mix and blend well.
2. Stir water into Master Mix, adding a little at a time to allow the
dehydrated ingredients to absorb enough water to rehydrate.
3. When batter is well blended, spread it in a greased baking pan and
sprinkle the Breakfast Gorp over the top. Drizzle the last of the melted
margarine over the Gorp and bake, about 30 minutes.
Trail Milk Shakes
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Beverages
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C Whole Dry Milk, Or -- for more fat
1/2 C Nonfat Dry Milk -- for more protein
1 Tbsp Flavoring -- as needed
1 Tbsp Malted Milk Powder
1 C Water
Fill the one-cup chain shaker with cool water, shake and serve.
Flavorings:
Blueberry syrup mix
Cocoa or carob + 1/4 tsp pumpkin pie spice
Instant coffee
Kool-Aide fruit flavors
Fruit jam
Rum, sherry
For extra-high protein add 1 tbs dry egg white to mix using non-fat dry
milk.
Trout Chowder
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 2 Preparation Time :0:00
Categories : Fish Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** Package Together **
1 Tbsp Dried Onions
1 Tbsp Salt
1/8 Tsp Pepper
1 Tsp Dill Weed
1/4 Tsp Tarragon
1 Tsp Chives, Freeze-Dried
** Package Separately **
3 Tbsp Margarine
1 1/2 C Instant Mashed Potatoes
1 C Whole Dry Milk
1 Env Lemon Juice Crystals
1 Trout Fish Fillet
1. Add 1 quart of water and the seasonings to the pot, heat to boiling.
2. Mix the margarine, potatoes, and milk with a little cold water to a
creamy consistency. Stir into the boiling water.
3. Cut the trout into bite-sized pieces. Add to the pot and simmer
gently until the fish is done, about 5 minutes.
4. Salt to taste, season with lemon crystals.
Makes about 5 cups, not including fish.
Variation:
a. Use canned minced clams, whole shrimp, or oysters when the fish
aren't biting. Add canned fish at the end, and only cook long enough to
warm the fish.
Western Fish Stew
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 3 Preparation Time :0:00
Categories : Fish Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** Package Together **
3 Oz Dried Onions
2 Chicken Bouillon Cube
2 Beef Bouillon Cubes
1/4 Tsp Garlic Powder
1/2 Tsp Thyme
2 Pkg Lemon Crystals
1 Stick Cinnamon -- 1" pieces
** Package Separately **
2 Oz Tomato Crystals
1 Lb Fish Fillet
5 C Water
Salt -- to taste
1. Fillet the fish and cut into chunks.
2. Add everything except tomato and fish to 4 or 5 cups of water. Bring
to a boil, reduce heat and simmer gently for 10 to 15 minutes.
3. Blend the tomato crystals with enough cool water to form a smooth
paste. Add slowly to the simmering broth.
4. Add fish and cook until it flakes easily.
Serves 3 or 4.
Whole-Wheat Pancakes
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast Breads
Lunch
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C Whole-Wheat Flour
1/2 C Flour, All-Purpose
2 Tsp Baking Powder
2 Tsp Sugar
1/2 Tsp Salt
1/4 C Dry Milk
1/4 C Dried Eggs
3/4 C Water
2 Tbsp Margarine
2 Tbsp Cooking Oil
1. Mix dry ingredients together in a bowl. Stir in water, adding a
little at a time to make a medium-thin batter. Blend in 2 tbs melted
margarine.
2. Add margarine or cooking oil to the fry pan. When oil is hot add
batter to make about 3 inch diameter cakes.
3. Cook until cakes look dry around the edges and the bubbles don't
close up after bursting. Turn neatly and cook until bottom is done.
Whole-Wheat Trail Bread
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 6 Preparation Time :0:00
Categories : Breads Trail
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 C Warm Water -- about 155 degrees F
1 Tbsp Active Yeast
2 Tsp Salt
1/2 C Dry Milk
2 Tbsp Honey
2 Tbsp Molasses
1/4 C Sugar, White
1/2 C Vegetable Shortening
2 Eggs
3 C Flour, All-Purpose
2 C Whole-Wheat Flour
1/2 C Wheat Germ
1. Combine water and yeast and let set for about 5 minutes.
2. Mix in salt, milk, honey, molasses, sugar, shortening and eggs.
3. Add the white flour and blend in well.
4. In another large bowl add the whole-wheat flour and wheat germ. Pour
the yeast mixture over this flour and blend very thoroughly. Cover and
let rise in a warm place for about an hour.
5. Turn dough out onto a well-floured surface and knead vigorously.
6. Divide dough into 6 equal portions and shape into loaves.
7. Grease 6 small bread pans (3 x 5 in.) and place dough into them.
8. Brush tops of loaves with oil and let rise for about an hour.
9. Bake in a pre-heated oven at 375 F. for about 30 minutes. Turn loaves
out onto a rack to cool.