Categories: Trail, Supper, Lunch
Servings: 12
4 c Uncooked Long Grain Rice
1 ts Salt
2 ts Dried Parsley Flakes
4 Tb Instant Chicken Bouillon
2 ts Dried Tarragon
1/4 ts White Pepper
1. Combine all ingredients in a large bowl. Stir until evenly
distributed.
2. Put about 1 1/3 cups into three 1-pint containers and label.
Store in a cool, dry place and use within 6 to 8 months.
Makes about 4 cups of mix.
CHICKEN-FLAVORED RICE:
Mix 1 1/3 cups rice mix with 2 cups cold water and 1 Tb butter or margarine in a medium saucepan. Bring water to a boil over high heat. Cover and reduce the heat and cook for 15 to 25 minutes, until liquid is absorbed. Add canned chicken chunks as desired. Makes 4 to 6 servings.
Categories: Trail, Supper, Lunch
Servings: 12
4 c Long Grain Rice, Uncooked
4 ts Dill Weed Or Dill Seed
8 ts Instant Chicken Bouillon
5 ts Dried Grated Lemon Peel
2 ts Salt
1. Combine all ingredients in a large bowl and blend well.
2. Put 1-1/2 cups of mix into 3 1-pint airtight containers and
label. Store in a cool, dry place and use within 6 to 8 months.
Makes about 4-1/2 cups of mix.
DILL-LEMON RICE:
Combine 1-1/2 cups of mix, 2 cups cold water, and 1 Tb butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed. Add meat as desired. Makes 4 to 6 servings.
Categories: Trail, Supper, Lunch
Servings: 12
4 c Uncooked Long Grain Rice
1 Tb Parsley Flakes
2 pk Onion Soup Mix (1 1/4 oz)
1 ts Salt
1. Combine ingredients in a large bowl; stir until well
blended.
2. Put 1-1/3 cups of mix into 3 1-pint airtight containers and
label. Store in a cool, dry place and use within 6 to 8 months.
Makes about 4 cups of mix
ONION-FLAVORED RICE:
Combine 1-1/3 cups rice Mix, 2 cups cold water, and 1 Tb butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed. Add meat as desired. Makes 4 to 6 servings
Categories: Trail, Supper, Lunch
Servings: 12
4 c Raw Long Grain Rice
4 ts Salt
1 ts Dried Basil
1/2 c Dried Tomato Flakes
1/2 c Green Pepper Flakes
5 ts Parsley Flakes
1. Combine all ingredients in a large bowl; stir until well
blended.
2. Put about 1-1/2 cups of mix into three 1-pint airtight
containers and label. Store in a cool, dry place and use within 6
to 8 months.
Makes about 4-1/2 cups of mix.
MEXICAN RICE:
Combine 1-1/2 cups of mix, 2 cups cold water, and 1 Tbs. butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed. Add meat as desired. Makes 4 to 6 servings.
Categories: Trail, Supper, Lunch
Servings: 12
4 c Raw Long-grained Rice
2 ts Salt
4 ts Onion Flakes
4 ts Red Pepper Flakes
3 Tb Instant Vegetarian Bouillon
4 ts Celery Flakes
4 ts Green Pepper Flakes
1. Combine all ingredients in a large bowl; stir until well
blended.
2. Put about 1-1/2 cups of mix into three 1-pint airtight
containers and label. Store in a cool, dry place and use within 6
to 8 months.
Makes about 4 1/2 cups of mix.
VEGETARIAN RICE:
Combine 1 1/2 cups mix, 2 cups cold water, and 1 Tbs. butter or margarine in a medium saucepan. Bring to a boil over high heat; reduce heat and cover. Cook for 15 to 25 minutes, until all liquid is absorbed. Makes 4 to 6 servings.
Categories: Supper, Soups, Trail, Poultry
Servings: 6
3 pk Chicken Noodle Soup envelopes
3 cn Chicken, boned 12/14 oz
4 Tb Flour
9 c Water
Dumplings
1. Put the soup mix and flour into a large kettle.
2. Stir in water and add the boned chicken.
3. Place on the fire and bring to a boil, stirring occasionally.
4. Make dumplings. See the Dumpling recipe for directions.
Categories: Trail, Main Dish, One Pot
Servings: 2
2 c Brown Rice
1 cn Shrimp, 6 1/2-oz
or
1/2 c Freeze-dried Shrimp
1 c Freeze-dried String Beans
1 Tb Onion Flakes
1/2 ts Salt
1/8 ts Oregano
1/8 ts Thyme
1 Tb Oil
5 c Water
1. To boiling water and oil add rice, salt, and onion. High
simmer for 30 to 45 minutes.
2. During the last few minutes add string beans and shrimp.
Variations
a. Dried shrimp and dehydrated string beans may be used
instead--add them halfway through cooking.
Categories: Trail, Main Dish, One Pot
Servings: 2
8 oz Spaghetti or Noodles
1 Tb Olive Oil
1 c Parmesan Cheese
3 ts Ground Sweet Basil
1 Tb Parsley Flakes
1 Garlic clove, minced
Water
1. Bring a pot of water to boil and add spaghetti. Boil for 10
minutes and drain.
2. Add olive oil, toss, then add rest of ingredients and toss
again until thoroughly mixed.
Categories: Trail, Main Dish, One Pot
Servings: 2
1 c Lentils
3 Tb Tomato Powder (optional)
2 Tb Masa or Corn Flour (optional)
1 Tb Chili Powder
1 Tb Onion Flakes
1 ts Cumin
1 ts Oregano
1 ts Salt
1 Clove Garlic
4 c Water
1. Combine all ingredients and simmer 30 to 45 minutes
depending on altitude.
2. Put some cheese in your bowl and pour on some chili. Good with
cornbread cakes on a cold night.
Categories: Trail, Main Dish, One Pot
Servings: 2
1 c Pinto Beans, cracked in a loose-set grain grinder
1 ts Cumin
1/2 ts Salt
1 Garlic Clove, minced
1 pn Cayenne Pepper
1 Tb Oil
4 c Water
1. Beans should be cracked about the size of split peas.
2. Add all ingredients to boiling water and oil and simmer 30
minutes.
3. Serve with Corn Pancakes and cheese.
Variations
a. Add 1 teaspoon chili powder.
Categories: Trail, Main Dish, One Pot
Servings: 2
1 1/4 c Brown Rice
1/2 c Dehydrated Spinach Flakes
1/4 c Dried Mushrooms, sliced thin, chopped fine
1 Garlic Clove, minced
1/2 ts Salt
1 cn Shrimp, 6 1/2-ounce can,
or
1 c Dried Shrimp,
or
1/2 c Freeze-dried Shrimp
1/2 lb Cheddar Cheese, grated or chopped in small chunks
1 ts Oil
3 c Water
1. Combine all ingredients except cheese and shrimp, if you
use canned or freeze-dried.
2. Bring to boil and simmer 45 to 60 minutes. Stir in cheese and
canned or freeze-dried shrimp (unless you used dried).
3. Cover for 2 to 3 minutes, then serve hot.
Categories: Trail, Main Dish, One Pot
Servings: 2
1/2 c Brown Rice
1/2 c Lentils
2 Tb Butter
1 Onion, chopped, or 1 Tb Onion Flakes
1/2 ts Salt
1/2 ts Cinnamon
1/2 ts Ginger
1/2 ts Cardamon
2 Whole Cloves
1 Bay Leaf
1 pn Cayenne Pepper (optional)
2 1/2 c Water
Rice and lentils, when eaten together, make a richer balance of protein than if they are eaten separately.
1. Melt butter in cook-pot and add all dry ingredients. Saute
a few minutes and then cover with water.
2. Cover pot, place over low heat, and cook 45 to 60 minutes. To
reduce cooking time in camp, try cracking rice and lentils in
loosely set grain grinder at home.
Categories: Trail, Main Dish, One Pot
Servings: 2
1/2 c Dehydrated Corn
1/2 c freeze-dried Potatoes
or
1 Potato, raw, unpeeled, cut in small pieces
2 Tb Corn Meal
2 Tb Whole Wheat Flour
2 Tb Soy Milk Powder
1 ts Parsley Flakes
1 ts Onion Flakes
1 ts Celery Flakes
1/2 ts Salt
1/8 ts Paprika
ds Pepper
1 Tb Butter
1 cn Cracked Crab w/juice, 6 1/2-oz (optional)
4 1/4 c Water
A thick, creamy chowder, high in protein and a special treat with added crab.
1. Combine all dry ingredients in one bag before you go.
2. In camp combine all ingredients, except crab, in cold water
and stir well.
3. Bring to boil, stirring occasionally. Simmer for 10 to 15
minutes.
4. Add can of crab and its juice, if desired, and heat through.
Serve hot.
Categories: Trail, Supper
Servings: 2
1/2 c Lentils
1 ts Dried Carrot Flakes
1 ts Dried Minced Onion
1/2 ts Salt
1/4 c Potato Buds
1 ts Butter or Margarine
3 c Water
2 Tb Parmesan Cheese (opt.)
Dumplings, optional
1. Add 3 cups water to the lentil mix in a pot. Cover and
bring to a boil; then take the pot off the heat to sit for 15
min.
2. Boil again, simmer for 15 min. Add potato buds and cook a few
more minutes. Add 1 tsp. butter or margarine or cut some parmesan
cheese into the soup.
3. Add dumplings if desired. See Dumplings recipe.
Categories: Trail, Main Dish, One Pot
Servings: 2
1/2 c Dehydrated Corn
1/4 c Polenta
1 Tb Dehydrated Bell Pepper
1 Bay Leaf
1 ts Parsley Flakes
1 ts Onion Flakes
1 ts Celery Flakes
1/2 ts Salt
1/8 ts Savory
ds Cayenne Pepper
1 ts Oil
4 c Water
1/2 c Milk Powder
1/4 lb Cheddar Cheese
1/4 c Sunflower Seeds (optional)
1. Combine all ingredients, except cheese, milk powder, and
seeds, with oil and 3 cups of water. Bring to boil and simmer for
15 minutes.
2. Mix milk powder and remaining 1 cup water. Combine with
polenta when it is cooked.
3. Grate in cheddar cheese or cut in small chunks and stir in.
Sprinkle with sunflower seeds if desired.
Categories: Trail, Main Dish, One Pot
Servings: 2
2/3 c Lentils
1/2 c Noodles, whole wheat, soy-rice, or sesame
1/4 c Freeze-dried Tomato Powder
1 Tb Vegetable-seasoned Broth Powder
2 ts Parsley Flakes
1 ts Salt
1/4 ts Garlic Granules
ds Pepper
1 Tb Oil
5 c Water
1. Add all ingredients to boiling water and oil and cook at a low boil for 30 to 40 minutes.
Categories: Trail, Main Dish, One Pot
Servings: 2
3/4 c Green Split Peas
1/2 c Barley
2 Tb Dehydrated Carrots
1 Tb Celery Flakes
2 ts Vegetable-seasoned Broth Powder
2 ts Onion Flakes
1 ts Salt
1 ts Parsley Flakes
1/8 ts Garlic Granules
1 Bay Leaf
1 Tb Oil
5 c Water
1. Bring water and oil to a boil. Slowly sprinkle in dry
ingredients. Stir; cover.
2. Bring to boil again, and keep at high simmer for 45 to 60
minutes or until peas have softened.
Categories: Trail, Main Dish, One Pot
Servings: 2
3/4 c Lentils
2 c Noodles, whole wheat, soy, or sesame
2 Tb Whole Wheat Flour
2 ts Onion Flakes
3/4 ts Salt
1 Bay Leaf
1/8 ts Cloves, ground
ds Pepper
1 Tb Apple Cider Vinegar or Lemon Juice
2 Tb Oil
4 c Water
1. Add all ingredients to cold water, stir well, and bring to
a boil.
2. Simmer 30 to 40 minutes.
Categories: Trail, Main Dish, One Pot
Servings: 2
1/2 c Split Peas
1/2 c Corn Meal
1 Onion, chopped, or 1 Tb Onion Flakes
1 Tb Celery Flakes
1 Tb Parsley Flakes
1 Garlic Clove
1 Bay Leaf
1 ts Cumin
1/2 ts Savory
1/2 ts Salt
1/8 ts Cayenne Pepper
2 Tb Olive Oil
1 Tb Tamari Soy Sauce
4 c Water
1. Bring ingredients to simmer over low heat, stirring
occasionally.
2. Cook 45 to 60 minutes.