Date: Fri, 5 Mar 1993 15:58:43 GMT
From: Kate Kingman<CSTXQBE@DCS.WARWICK.AC.UK
Subject: Corn Beef Hash
Personal Fav: Corn Beef Hash
Per person :
approx 1/3 tin corned beef (sorry - don't know weight)
instant mash potato (estimate approx 1.5 or 2 of "recommended")
onion (finely chopped)
other veg of your choice, depending on how long you
need to cook for these can be
peas (quick)
sweetcorn (quick)
mushrooms (quick)
carrots (longer cooking time)
turnip (longer)
swede (longer)
leeks (longer)
Prepare the instant mash as directed on the packet. While the water
is boiling chop all veg finely/wash etc. Make instant mash. Remove
from the heat. Add corned beef and all the veggies. Return to the heat.
Swish round in one big pot until it's all hot and all the veggies
are cooked (this normally takes about 10 mins but will depend on
heating methods and veggies used). Serve.
Very nice but normally needs seasoning - you can add herbs when
cooking but salt, pepper and HP (brown, spicy) sauce works best.
This is great because it normally takes about 30 mins *max* to
cook really well and quantities can be varied easily by adding
more mash and corned beef per person. I suggest you try it out
at home to judge how much your troop would normally eat and then
double it for camp! :)
It's handy for hill-walking if you have to be self-sufficient
(apart from needing water for the mash) as you only use one pot
for all the cooking and all the ingredients can be tinned/dry
and don't go off.
SAVOURY MINCE PACKS
Something else that works well when we are using open fires at
camp are individual savoury mince packs - great if you've got a
lot of fussy eaters on the camp.
Per person:
minced meat (usually beef - I think this is
"hamberger" in US about 4 to 6oz
egg
onion
carrot
potato
other veg (same sort of list as above)
tin-foil (approx 12" square)
seasoning (herbs, salt, pepper etc)
Mix meat, finely chopped veg seasoning together well and use egg
to bind. Place in middle of foil square and wrap well - ensure
that there are at least 2 layers of foil all round the food in
case the fire is very hot or the foil rips open. Place in the
fire for approx 20 mins (fairly hot embers are needed).
You shouldn't need any extra oil or water to cook the veg in as
the fat from the meat should be sufficient.
This is quite nice as you don't need a pot - you can even
(carefully!) do the mixing on the foil. Also if someone doesn't
eat onion and someone doesn't like carrot etc (we've all been
there! :) then they can just leave that part out.
These have been tried and tested but as with most things once
you "just know" it's hard to describe!
Date: Mon, 8 Mar 1993 01:58:56 GMT From: ggardner@dmssyd.syd.dms.CSIRO.AU (Grant David Gardner (Vacation Student - Summer 92)) Subject: Chinese Feast, Tacos, Mini Pizza Ah, Food, what a topic. In Venturers it was always a competition to see who could produce the tastiest meal. Our recipes fall under two categories, Standing camp (Ie where the car can be loaded with food) and hiking camps where you need to carry in all your food. Favourite standing camp recipes. Chinese feast: Buy lots of different kinds of meats and dice, (pork, chicken, beef, lamb) lots of chinese vegies, (spring onions, capsicum, mushrooms, broccoli, baby corn, etc plus the exotic ones). Cook everything in a hot wok over the fire (use a tablespoon of oil) Add some kind of sauce, soy or something bottled from the supermarket. Rice is also optional. Simple and delicious. Tacos: Follow the instructions on the packets. (Ie cook mince, add seasoning mix, serve in taco shell with lettuce, cheese, carrot, etc and HOT sauce.) Favourite hiking fare. Mini Pizza: These are a bit tricky to cook on a camp stove or a fire, but we have had some spectacular successes. As a base use Pita bread (Small lebanese style round bread) Cover with a tomato paste (we can get tubes of pizza flavoured tomato paste here in OZ so I assume yougwan get them in Canada and the US) Add toppings of your choice, (Some of ours are, salami (because it keeps for a while), ham (if eating pizza on the first night out) tinned pineapple, mushrooms, capsicum, onions, etc. Finally top with grated, shredded? cheese. DO NOT BE OVER AMBITIOUS WITH THE AMOUNT OF TOPPINGS. Pizzas are normally cooked in an oven, and unless you have a fancy camp oven you are probably going to have to basically fry these ones in a pan. The trick is to have low heat and constantly remove from heat. Cook until the cheese melts, being careful not to burn the bottom. The pizzas usually turn out crunchy because of the way they are cooked, but halfway into a ten day hike, it makes a great change from the normal bland hiking meals.
Date: 8 Mar 93 22:14:06 GMT From: Dominick V. Zurlo -- University of New Mexico, Albuquerque Subject: Tacos, Pizza My troop was very inventive and creative when it came to cooking. We have done everything from roasted chicken on a spit to turkey in a dutch oven to baking pies and cakes (including frostings) and candymaking...We also were very varied from baked Ziti to hamburgurs to quickie pies (easy pizzas...) to enchiladas to steaks... Since I don't have my recipe book here, I'll just throw in a few simple ones that I can think of... First, since this was already mentioned, tacos...Please, don't buy the pre-packaged stuff. It's awful! I now live in New Mexico, and the comparison between the packaged taco deals and real tacos is phenomenol...(I'm also used to cooking veggie dishes since I was one for two years...) Tacos: First, ground beef....(or ground turkey or chicken...) fry it up...get it good and cooked...drain off the excess fat/greese into a cup for frying the shells....have ready...diced tomatoes, shredded lettuce, chopped onions, chili peppers (whatever kind you prefer...I personally prefer green chili, but that's difficult to get outside of New Mexico...) Taco shells...mix together corn meal with a pinch of salt and water until you have a soft pliable dough...heat a pan with the greese (add oil if needed)...take the dough, roll it into balls, then into approx. 6 inch circles...keep it fairly thin... then, when the greese/oil is hot enough to fry, quickly fry the dough-circles, then hang them over a spit to drain and to dry into the cupped shape... Once they cool, they are ready to fill... This procedure works really well and is fairly simple to do...you also end up carrying about the same amount of stuff as you would for the pre-packaged taco mixes,a nd the taste is much better... (as a side note, some people put butter or crisco into their dough mix...it's optional) For Quickie-pies These are mini pizzas... they actually make small metal cooking instuments for this, but without them, you can use two very small frying pans and divide the results between people....items needed: bread tomatoe sauce meat (whatever you prefer) cheeses (mozzarella/cheddar/monteray jack, etc...to your taste) pepperoni (if desired) butter quickie pie maker/ two small frying pans... Procedure: take the pans and butter the insides...take the bread and trim off the crusts...place bread into both pans, be sure to cover all the pan surface, including the sides and have the bread actually coming over the sides of the pans......fill one side with tomatoe suace, meats, cheeses, pepperoni, etc...make certain that the fillings pile high above the pan, so that both pans get full.....clamp the pans together, turning them over, and trim the bread that sticks out from the pans. Place over the fire.. cook until the cheese starts to bubble (or until done, this will vary depending upon what kinds of pans you use, or if you use a quickie pie maker... Remove from pans...The butter will help to slid it on out...If you make it in the pans, then divide it up between two or more people...depending on appetite...
Date: 10 Mar 1993 10:33:01 GMT From: ganderson@unixg.ubc.ca (George Anderson) Subject: Foil Wrap Campfire Cooking My personal favorite camp food was a meal I learned to make in Scouts. You double wrap the ingredients in aluminum foil, put them in the hot coals of your camp fire, and take 'em out when they're done. What? You want to know the ingredients? Oh all right. I liked the following, but feel free to substitute! Steak Potatoes (sliced) Carrots (sliced) Corn Onions (sliced) Peas Assorted spices (IMHO, anyone who leaves home without garlic, well...) :-) Now what! Well stick it in the coals, rotate the package every few minutes, and it takes about 15 minutes, depending on a)how you like your steak (stake? for vegetarians? <NOTE: one of our crew is a vegetarian, apparently this works well for tofu>), b)the heat of your fire and c)your patience/hunger level. Note:I recommend that you unwrap the meal carefully as if it is not done to your satisfaction, you'll have to rewrap it to put it back, and I do not recommend ashes as a spice! PS DO make sure that your meat is cooked sufficiently! (Especially for chicken and/or pork (the latter not recommended). Fish would be cool this way too. For breakfast I'm a big believer in pancakes (scratch for "car" camps, instant powder for hikes) and maple syrup (and butter! musn't forget the butter!). Is anybody else's mouth watering or is it just me? :-)
Date: Mon, 8 Mar 1993 23:01:15 GMT From: meyer@IASTATE.EDU (W T Meyer) Subject: Pizza Noodles, Couscous Our Venture group really went for the following variation on pizza, which we call "pizza noodles". Get some of the quick cooking noodles (there are some that cook in as little as 2 minutes of boiling), a package of dry pizza sauce mix (the kind that doesn't need a can of tomato paste), a pepperoni or other protein source of choice, and mozarella cheeze. Just cook the noodles until done, then add the sauce, pepperoni and cheese and let it all melt together. When everything is heated up it's ready to eat. This is really easy to fix, the heaviest item is the cheese, and it works great on a backpacking stove. The only drawback is the messy cleanup from the cheese. We also have a few simple recipies based on couscous. This is a middle eastern cross between pasta and rice. It is little grains made from semolina flour (the same flour used for pasta) that reconstitutes quickly when boiling water is poured on it. The flavor is very mild, but it makes a great base for whatever seasonings and toppings you care to add. I'd really like to hear from others who have developed recipies for light weight backpacking using stuff from supermarkets instead of that gross freeze-dried stuff. (We took seven teen-age boys into an all you can eat pizza buffet after they had been backpacking in Wyoming for a week, eating nothing but freeze-dried food. They cleaned out the buffet and the kitchen couldn't keep up with them! It was an awesome sight.)
Date: Sat Mar 13 17:16:32 1993 From: hayesj@rintintin.Colorado.EDU (HAYES JAMES MICHAEL JR) Subject: Chicken in Foil for the Campfire As a scout, Troop 32 Sherrill , N.Y., I recall a great recipe to to use on the Friday night of camp. I was the envy of the other patrols that were eating a traditional 'hobo dinner'. We pre-cooked chicken, divided it into parts, boiled potatoes and cut them up. Wrap the individual meals in foils with a pat of butter and your favorite frozen vegatable. Freeze until just before leaving for camp. Have each patrol member carry their own wrapped in news paper. Toss in the coals of the fire with everyone elses hobo meals. For a variation, try numerous gourmet chicken recipes, stuffed with ham an cheese, etc. This is a great leading by example opportunity! (i.e. Have the 'adult patrol' plan one or two meals for them selves) I can recall the adults in our troop roasting stuffed chicken on a spit, basting is with cooking wine (probably against policy, but give me a break!). Fried sausage with peppers and onions on fresh baked bread was an eye opener also. Use your favorite sausage, kielbasa, etc. I tried to adapt a microwave recipe for apple stuffed pork chops to dutch oven cooking on my first venture as an adult leader. I need to practice with dutch ovens. I didn't get the timing right. The stuffing is apples, chives and raisins, add a little beef boullion to darken the gravy, and put apple juice in with the chops while they're cooking. Makes a delicious apple pork gravy! Spices for the stuffing include cinamon, and ? Sorry I don't remember.
Date: Sun Mar 14 20:31:05 1993 From: ab602@Freenet.carleton.ca (Hugh Forward) Subject: Meatless Chili The following recipe was well received at a Beaver Winter Camp (5,6,& 7Yrs.). It doubles, triples etc. well. We cooked a 6X batch for 45 Beavers, Parents & Leaders, not a drop was left. (I'll have to make an 8X batch next time! :-) Beavers have family camps, and usually camp in cabins. This camp had a full kitchen and mess hall which is why frozen and canned supplies were used. If you are on a hike or canoe trip the dried option maybe one you could use. One advantage of this recipe is that there is no meat to spoil. Chili Recipe: 6 - 8 Servings 2 t Oil (Approx.) 1 - Green Pepper-diced 1 - Clove of Garlic 1 - Red Pepper-diced 2 - Cans Kidney Beans 1 C Frozen Niblets Corn 1 - Can Stewed Tomatoes 1/2 t Chili Powder 1 - Onion-chopped 1/2 t Cumin 3 - Carrots-sliced 1 t Oregano 2 - Celery-sliced 1 C Frozen Green Beans Opt. INSTRUCTIONS: Peel and cut Carrots into rounds, Slice Celery. Cut Onions and Peppers to about the same size as Carrots and Celery. Drain and rinse Kidney Beans. Peel Garlic. Heat the oil in a large pot over Med. Heat. Crush garlic or use a garlic press before adding to oil. Add onions, carrots, celery, peppers and corn. Saute until soft. Add spices. Add tomatoes and beans. Stir and heat on Med. until bubbley. Reduce heat and simmer for at least 45 min. Stir as needed. IMPORTANT: Serve with BREAD! It's required for the body to use the protein in the beans. OPTIONS: You may use dried kidney beans, just remember to soak them first. Fresh canned or freeze dried corn also works well. If you like add a Cup of green beans, canned, frozen or freeze dried. I find canned tomatoes convenient to use but I'm sure fresh tomatoes would work just as well. If you like your chili hot try adding some hot peppers or more chili powder.
Date: Mon Mar 15 09:44:11 1993 From: au143@cleveland.Freenet.Edu (Mikael Niku) Subject: Memories (some suggestions) My patrol KoHu - well, my ex-patrol, as I no longer am an active member but a "veteran" - has always been known for good food (among other things). In fact, one of us will soon be a qualified professional cook. Furthermore, it has become a tradition in our troop to try to avoid commercial food like canned food and freeze-dried meals and to use raw materials like meat, fish, and potatoes instead - to really cook, not only warm something up - when possible. In long hikes etc. freeze-dried food is often more practical, of course - but it too can be made at home. Just a couple of examples from a menu for a skiing trek of one week: English breakfast; mussel risotto; sauteed reindeer with lingonberry mash; a huge layer cake with plenty of ice cream; rye porridge with cranberry fool (heavy to haul) but so delicious. When you finally put up your camp in the darkness of polar night, tired after the day's skiing, perhaps freezing, and get your plateful of steaming food, it's unbelievable... sauteed reindeer especially ! Well, to be honest, some of the meals produced by my patrol just might have caused hesitation in potential guests. What to do if you've forgotten the frying pan and you should get the minced meat fried? Take a big pot, put the meat in the pot, add 1 kg of butter for 2 kg of meat, and put on the fire. And if you have forgotten the butter too ? Well, we, like most patrols of the troop, had a regular camping place with a "kota" (Lapp hut; resembles wigwam), in which we were cooking, and in a corner of the kota we found a packet of margarine, which had been there for a whole year. Nothing wrong with it - we added plenty of pepper too. I remember someone accidentally stepping in the pot, but no-one noticed the flavour of rubber boot :-)
Date: Mon Mar 15 12:53:54 1993
From: macman@bernina.ethz.ch (Danny Schwendener)
Subject: Campfire chicken (on stick)
My apologies if some of the following text doesn't sound
very english. I'm translating it on the fly from my (german)
camp cook notes. -- Danny
Scout Recipes - Campfire Chicken
Ingredients for a patrol of 10 teenagers:
3 - 5 chicken
salt
pepper
paprika
thyme
rosemary
grated peel of 3 oranges
60-100 g butter (20 g per chicken)
some oil
Mix the grated peel and the spices in a bowl. Use some of
this spice mixture to spice the inside of the chickens.
Make a marinade with the rest of the mixture and the oil.
Put the butter into the chickens and tie the legs and the
back of the chickens with some kitchen string. Find one
or several branches suitable as roasts. Put the chickens
on the roast and roast them 45-60 minutes. Keep rotating the
roasts so that the chickens are roasted on all sides.
put some of the marinade on the chicken from time to time
during the cooking process.
Date: Tue Mar 16 09:32:47 1993 From: ab602@Freenet.carleton.ca (Hugh Forward) Subject: Falafil (Mid East) Falafil: A Mix of Garbanzo Beans (Chick Peas), Yellow Peas, Wheat Germ, Spices, Onion, Salt, Garlic, Powdered Soy Sauce (Soybeans, Wheat, Salt), Baking Soda, and Parsley. This is what it says on the box, I've never tried to make it from scratch. NB: It's a Powder. My Family has enjoyed a meal of Falafil balls in Pita bread pockets many times both at camp and in the home. If you use themes at camp and are doing "Aladdin" or "Arabian Nights" this is a food you should try. It is also well suited for hiking, canoe or bicycle trips. Some of the suggested toppings may require refrigeration and you would need to substitute or make do. Be Prepared, Right. Directions: Mix falafil powder with water (2/3 Cup cold water to 1 Cup Mix) and let stand 15 minutes. Form into small balls and cook in frying pan with some oil. Keep moving them at regular intervals. Serve in pocket bread with onion, cucumber, tomatoe, mayonaise, lettuce, etc. More on Falafil: A zesty protein food that has been a favorite in the Middle East for over a thousand years. People traveling through the desert would carry it with them as a staple because it is kept in a dry form and easily prepared.
From: Bill.McGonigle@Dartmouth.edu Subject: Meat & Veg. on Skewers + Yummy Yummy Sauce When at summer camp, we used to get this big hunk of grade D meat called 'Meat for stewing'. The worst thing you could do is to actually make stew with it. I don't know if this is a common staple at most Scout camps, but assuming it is: Bring along a bottle of Teriyaki, Worcestershire, Soy Sauce, and a pack of wooden skewers with you to camp. You should already have some sugar in your chuck box, and corn starch or flour will come with the stewing ingredients. Now, mix up the sauces, sugar, and some water, until it tastes good. (I think it's about 3:1:2 for the sauces, it's not an exact science) Probably about half a cup of sugar if you're using 16 ounce sauce bottles. You'll want to add enough water so that the mixture is about the thickness of apple cider. How much you need depends on how thick the Teriyaki sauce is - that differs among brands. Anyway, once it tastes good, add enough corn starch to thicken it up to a marinade consistency - about as thick as a very light gravy. Now you have a quantity of 'Yummy Yummy Sauce', patents pending. Now, take your hunk o' beef and cut it into bite size morsels, trimming off all of the fat. Dump the beef into the sauce, and marinade it for an hour or so. Send the Tenderfeet off to build a roaring hardwood fire, and let it die down to a huge bed of coals. You may have to send someone to make sure plastic cups and branches of Mountain Laurel don't wind up in the coals. :) During this time, you can take all of your stewing vegetables and slice them up. When the meat is done marinading, brown the outsides in a frying pan, and then skewer it with the vegetables. Cook the skewers over the coals, and serve 'em up. Watch out - you'll never have enough! This is a combination of techniques used when I went to camp and a pursuit of recipe perfection since then. Next time I make the sauce, I'll try to measure it out, and post an exact recipe. I'll have to wait for the snow to melt off of the grill, first. The sauce also makes wonderful burgers. My cousin reluctantly tried one and said, "This is the best burger I've ever tasted in my life." This is the magic of Yummy-Yummy Sauce. I'm sharing this with the Scouting community because it's so wonderful, in the middle of a marketing attempt, so please don't thwart my chances therein. Bon Appetit!
Date: Tue Mar 16 18:00:36 1993 From: hovdesta@jester.usask.ca (Alfred Hovdestad) Subject: Breakfast in Pan - French Toast - Hell in Bag I have been working on a recipe book for our scouts for about 6 months and have gleaned a few recipes from here and there (plus one or two that we put together ourselves). Here are a few of the recipes that I have so far: French Toast Ingredients - 3 eggs - 1 cup milk (whole, evaporated or dry milk powder) - 1/2 cup pancake mix - 1 tablespoon sugar - 3 tablespoons margarine - bread (2 - 3 slices per person) Directions In a small bowl, mix the eggs and milk. Add the pancake mix and sugar and blend well. Melt the margarine in a small frying pan. Dip each slice of bread in the batter and place in the frying pan. Cook both sides over low heat until they are light brown. Serve with honey, syrup or jam. Breakfast in a Pan Ingredients - 3 leftover cold boiled (or baked) potatoes - 5 tablespoons of margarine - 1 cup ham pieces - 4 fresh eggs - salt and pepper Directions Slice the potatoes. Melt the margarine in the largest frying pan that you have. Brown the potato slices and ham pieces, stirring gently. Sprinkle the potato slices with salt and pepper. In a small bowl or pot, beat the eggs until they are smooth and yellow. Pour the eggs into the frying pan with the rest of the ingredients. Stir until the eggs are set. Serve hot. Hell In A Bag Ingredients - 1 - 2 eggs - four strips of bacon - green pepper - slice of ham - 1 chunk cheese (about 2 tablespoons) - zip-loc baggie Directions Cook the bacon. Put the egg(s) in a bowl and beat slightly. Cut the bacon and ham into small pieces. Cut the green pepper into strips or pieces (personl preference). Cut the cheese into small pieces. Pour the eggs into the baggie, add the remaining ingredients and place the baggie in the freezer (it looks like hell when it is frozen). At camp, place the baggie into a pot of boiling water. Take it out every minute or so and squeeze the contents (so that everything cooks evenly). When the eggs are cooked, it is ready to eat. Open the bag and dip in with your spoon.
Date: Thu Jun 10 17:49:05 1993 From: liddl@osm7.cs.byu.edu (Stephen W. Liddle) Subject: Dutch Oven Breakfast Here's a Dutch oven breakfast I made with great success (I got this recipe from one of the staff members at my basic training): Ingredients - 2 dozen eggs - Loaf of bread - 2 lbs. hot Italian sausage - 2 lbs. mozarella cheese - green pepper - onion - mushrooms - water - shortening Directions Grease a No. 14 Dutch oven (grease the lid if the oven is full enough that the contents might hit the top while cooking). Break the loaf of bread into pieces, and place in the bottom of the oven. Beat the eggs with some water (to add some "fluff" to the dish). Pour the eggs over the bread. Brown the sausage and spread it on top of the eggs/bread. Slice the cheese and lay it on top of the sausage. Dice the pepper and onion, and spread on top of the cheese. Slice the mushrooms, and spread on top of the pepper/onion. Cover and cook for 45 minutes in the usual Dutch oven way. (A dozen coals underneath, and a dozen-and- a-half on top works fine.) This dish is *very* filling. I've always had left-overs. I think it will feed at least a dozen people, but of course that depends on the individual appetites involved :-). One of these times I'll try adding some bacon to the dish.
Date: Fri Jun 11 14:19:45 1993
From: bchard@oz.bmd.trw.com (Blake D. Chard)
Subject: Dutch Oven Nine Mile Stew
DUTCH OVEN NINE MILE STEW
1 lb Stew Meat
1 pkg stew seasoning (I use Schilling)
3 onions, cut
6 potatoes, sliced approx 1/8 inch and washed
1 pkg carrots, sliced
1 pkg celery, sliced
2 green peppers, sliced length way
* zucchini, sliced
* enough to make one layer in the oven
1 lb sausage, patties or links
1 lb cheddar cheese
Directions
Put about 1 tbl oil in the oven.
Sear the meat.
Add the stew seasoning.
Stir in onions.
Cook for 20-30 minutes (12 coals on bottom and 6 on top)
Layer from bottom to top:
potatoes
carrots
celery
green peppers
zucchini
Cook until vegetables are done (still crispy) (7-8 coals on top).
Add the sausage on top.
Cook approx. 15 minutes
Add the cheese.
Serve when cheese is melted.
This is not a precise recipe. I would encourage you to add and
delete items and amounts as your taste dictates. Be sure the
vegetables are stacked so the ones needing the most cooking time
are on the lower levels. Don't be tempted to add any liquid as
there will be plenty from the vegetables and meat. The original
recipe called for only 1/4 lb of stew meat, but I found that to
be inadequate. Give yourself plenty of cooking time, but don't be
surprise if people ask "when will it be done?", because the smell
is fantastic. This is not a creation of mine but is definately a
favorite.
From: hovdesta@teapot.usask.ca (Alfred Hovdestad)
Subject: Doughboys
Ingredients
2 cups biscuit mix
1/2 cup cold water
butter or margarine
jam or honey
Directions
Mix the water and biscuit mix in a small pan with your hands to make a
sticky dough (do not add extra water or the dough will fall off of the
stick). Wrap a handful of dough around the end of a small stick (each
doughboy should be about 4 inches long by {1}{2} inch thick).
Hold the doughboy over a small fire, turning slowly for about 10
minutes until the dough is lightly toasted.
From: hovdesta@teapot.usask.ca (Alfred Hovdestad) Subject: Macaroni Cheese Casserole Ingredients 2-3 cups macaroni 1/2 cup dry spaghetti mix (bulk food store or packaged mix) 5-6 Tablespoons soya grits 1 package dried peas, beans or other vegetable 5-6 cups water 1/2 cup powdered cheese Directions Cook macaroni, soya grits, and dried vegetables in water. Do not drain. Add spaghetti sauce mix and simmer. Add cheese chunks and stir until the cheese melts. Serves four or five. You can substitute canned (or frozen - depending on the season) vegetables for the dried. However, the dried will keep indefinitely and create less garbage (important when backpacking).
From: hovdesta@teapot.usask.ca (Alfred Hovdestad)
Subject: Tuna Flavored Noodles with Mushroom Sauce
Ingredients
2 2-1/2 oz. foil packages butter-flavored noodles
4 cups water
2 teaspoons butter crystals
1 6-1/2 oz. can tuna, drained
Sauce:
1 0.9 oz. Knorr mushroom sauce mix
1-1/4 cups water
2/3 cup dry milk powder
Directions
Bring 4 cups of water to boil with the butter crystals in a large pan
over medium-high heat. Stir in the packages of noodles. Cook for 7-8
minutes or until noodles are done. Remove the pot from the fire
and cover. In a small saucepan, combine the milk powder and the
mushroom sauce mix. Stir in the 1{1}{4} cup of water and blend
well. Stirring constantly with a wire whisk, cook over menium heat
until the mixture comes to a boil. Reduce the heat and cook the sauce
for 2 mintues or until the sauce thickens. Add the can of drained
tuna, separating the fish into small pieces. Cook just until heated,
then add this mixture to the buttered noodles, stirring gently to coat
the noodles with the sauce. This recipe makes 4 heaping cups.
From: hovdesta@teapot.usask.ca (Alfred Hovdestad) Subject: Sweet & Sour Spam with Buttered Noodles Ingredients 2 2-1/2 oz. foil packages butter-flavored noodles 4 cups water 2 teaspoons dry butter crystals 1 12-oz. can Spam or other canned luncheon meat 1 tablespoon margarine Sauce: 1 cup water 4 tablespoons freeze-dried pineapple chunks 4 tablespoons tomato paste 2 teaspoons sugar 4 tablespoons sweet pickle relish (or 5 individual packets of relish) Directions Bring the 4 cups of water to a boil. Add the dry butter crystals and the noodles from both packages. Cook the noodles for 7-8 minutes or until tender. Remove from the stove and set aside. Slice the Spam into 8 equal slices. Melt half of the margarine in a frying pan and add as manu slices of Spam as your pan will hold. Brown the meat on both sides, adding margarine as needed, then remove them from the pan. Continue until all of the slices are browned. Set them aside, covered with a pot lid or a pice of aluminum foil. Pour a single cup of water into the hot frying pan and add the chunks of pineapple. Add the sugar and boil for a minute or so until the pineapple begins to soften. Add the tomato paste, stirring well to blend. Stir in the pickle relish. Add the cooked Spam slices to the sweet and sour sauce. Serve the meat over the noodles. This recipe will make four 1-cup servings of noodles and allows for 2 slices for each of 4 campers.
From: hovdesta@teapot.usask.ca (Alfred Hovdestad) Subject: Cinnamon Apple Chops Ingredients 1/2 cup apple jelly 1/4 cup melted butter or margarine 3 tablespoons lemon juice 1 teaspoon prepared mustard 1/2 teaspoon ground cinnamon 4 cooking apples 8 pork chops Directions Prepare 4 pieces of aluminum foil, each 10 18 inches. Put the first 5 ingredients in a small saucepan, heat and stir. Peel and slice the apples. Lightly butter the center of the foil pieces. Lay the slices from one apple on each piece of foil. Drizzle 1 teaspoon of the apple-cinnamon sauce over each apple. Securely seal the foil pouches. Cook the pork chops over a hot grill, basting with the remainder of the apple-cinnamon sauce. Cook for 10 minutes, then place the foil-wrapped packages of apples on the grill. Cook for another 25 minutes, turning and basting frequently. Avoid puncturing the foil packages. Remove from heat. Serve the apple-cinnamon sauce over the pork chops.
From: hovdesta@teapot.usask.ca (Alfred Hovdestad) Subject: Heavenly Hash (A traditional scout recipe!) Ingredients 2 cups rice 4+ cups water one package (dry) onion soup mix 1 can (kernel) corn 1 can Spam or other canned luncheon meat Directions Put the rice, onion soup mix and the water in a pan (use a little more than 4 cups to make up for the soup mix). Do not add any salt to the water; there is lots in the soup mix. When the rice starts to boil, cover and let simmer for 15 minutes. While the rice is simmering, cut up the Spam. After the rice is done, add the corn and Spam. Feel free to add any other leftovers from previous meals (e.g., bacon, sausage, peas, etc.).
From: hovdesta@teapot.usask.ca (Alfred Hovdestad) Subject: Taco Salad Ingredients 600 grams (1-1/2 pounds) hamburger 1 package El Paso Taco mix 1 cup water 3-4 small tomatoes 1 package cheese powder (or 1 cup shredded cheese) 1/2 head lettuce (optional) corn chips Directions Brown the hamburger over medium heat. Drain the fat, add the water, cheese mix, and Taco mix. Continue to cook until the water boils off. Serve in a bowl garnished with tomato chunks and lettuce. Eat the salad using the corn chips as spoons. For those that like hotter meals, add a little salsa in your bowl.
From: hovdesta@teapot.usask.ca (Alfred Hovdestad) Subject: Campfire Stew Ingredients 600 grams (1-1/2 pounds) hamburger 1 can vegetable soup mix (or dry mix) 1 cup water 2 cups macaroni (optional - requires an extra 2 cups water) Directions Brown the hamburger over medium heat. Drain the fat, add the soup mix and one cup water. Continue to cook until smooth and bubbly. Serve with bread, buns, pita bread, etc. For variety, you can cook two cups macaroni in two cups water, then add the hamburger and soup to the macaroni.
Last edited: February 22, 2004
The NetWoods Virtual Campsite, Steve Tobin, Campmaster