Categories: Trail, Snacks, Lunch
Servings: 6
2 lb M&M candy
1 lb Sunflower seeds
1 lb Peanuts
1 lb Raisins/dried fruit
1 c Cereal
1/2 lb Sesame sticks
1/2 lb Coconut, shredded
1/2 lb Pumpkin seeds, roasted
Combine ingredients and mix. Package in individual servings/days in ziplock bags. Use substitutes as desired, but balance the calories and proteins.
Categories: Snacks
Servings: 4
4 oz Margarine, or
Cooking Oil
Salt
Popcorn
1. Pour enough oil into Dutch oven to cover the bottom about
1/16" deep, or melt 4 oz (1 stick) of margarine in oven.
2. When oven is hot, pour in enough popcorn to cover most of the
bottom with a single layer of popcorn.
3. Place lid on the oven, and heat over high heat until the
sounds indicates all the corn has popped. During popping, you
should lift the oven by the bale and rotate the oven to better
stir the whole batch of corn.
4. Pour popped corn into a paper grocery bag. Pour additional
melted margarine and salt for desired taste. Shake bag to
distribute salt. Serve while warm.
Categories: Snacks
Servings: 1
Popcorn
Oil
Salt
Aluminum foil
1. Make an aluminum foil "popper" by shaping the
foil around a soft drink can, then remove the can.
2. Pour a small amount of cooking oil-just enough to cover the
bottom of the popper.
3. Add popcorn kernels to just cover the bottom.
4. Put a string in the top and fold the coil close around it,
leave plenty of room inside for the popcorn to pop.
5. Hold the package about 1/2 inches above hot coals until
popping stops.
Categories: Snacks
Servings: 1
2 ea Marshmallows
2 ea Graham Cracker square
1 ea Chocolate Bar square
1. Toast marshmallows over campfire coals.
2. When done place on a graham cracker square.
3. Top with a square of chocolate and another graham cracker
square.
Categories: Snacks
Servings: 1
1 cn Chocolate Syrup
1 pk Marshmallows
1 pk Shredded Coconut
1. Heat the chocolate syrup in a pot.
2. Toast the marshmallows until golden brown.
3. Dip the marshmallow in the hot chocolate syrup, and then roll
in the coconut.
Categories:
Servings: 1
Crawfish, fresh
1. Clean crawfish by grasping the center tail segment, twist
and pull. This removes the intestinal vein.
2. Heat a pot water to boiling. Add 1 teaspoon of salt for each
quart of water.
3. Simmer for 5 minutes. Peel off the thing shell, remove the
head at the first segmented joint.
Variations
a. Good with melted butter.
Categories: Beef, Breakfast, Lunch
Servings: 6
2 lb Dried Beef
4 Tb Flour
1 c Milk
Bread
1. Sauté chipped dried beef in butter until it starts to
brown and get a little crisp.
2. Add enough flour to lightly coat the pieces of dried beef.
Cook several minutes.
3. Pour enough milk over meat to just cover it. Bring to boil and
lower heat.
4. Cook gently until milk has thickened and formed a gravy.
5. Pour over toast to serve.
Variations
a. This may also be made using very thin sliced Lebanon bologna.
Categories: Supper, Trail
Servings: 3
1/2 c Buckwheat Groats
1 Tb Dry Egg
2 Tb Dried Leeks or Onion (opt)
1 Tb Green Pepper, dried (opt)
2 Tb Butter or Margarine
1 c Water
Combine dry ingredients and store in a plastic bag.
Trail Directions
1. Add 1 1/2 to 2 Tb cold water to the buckwheat mix in the
bag you brought it in and mix it up.
2. Bring 1 cup of water to boiling in a pot. Add butter and melt
in water. Add the buckwheat mix, stir until the grains are coated
and separate. Simmer 15 min. or until the water is absorbed.