Recipe-Wrap, Beef and Cabbage

Beef and Cabbage Wraps
2	Servings
Amount	Unit	Ingredient
0.25	Cup	Dried Ground Beef
0.25	Cup	Dried Cabbage, plus 2 tablespoons
0.25	Cup	Instant Rice
2	Tbl	Toasted Pine Nuts or Walnuts
0.5	tsp	Onions
0.5	tsp	Parsley
0.5	tsp	Dill
0.13	tsp	Garlic Powder, or to taste
		Cayenne Powder, just a few grains, or to taste
4		Tortillas (7 1/2” diameter)
		Soy Sauce top taste, usually one packet
Steps: At Home, combine all of the ingredients. On trail, place dry ingredients in an insulated bowl Add 1 cup boiling water Stir well and cover Let stand 10 minutes. Meanwhile, briefly heat tortillas in frying pan or pot lid. When filling has re-hydrated, add salt or soy sauce to taste. Spoon ½ cup onto each tortilla, turn on the sides and roll. Makes 2 cups filling, enough for 4 wraps. Sherri's note: 3.2 oz on REI cup
Author's note: The deep, roasted flavor of the nuts complements the re-hydrated ground beef and together they make for a real food texture thats always welcome on the trail. For a wrap with even more gusto, omit the garlic and cayenne pepper and add wasabi (powdered horseradish). One half teaspoon provides a hint, but not an overpowering amount, of flavor. Increase the wasabi to taste, but taste as you go—it's potent stuff.
Per Serving (For 4 tortillas): Calories 859 Diabetic Exchange Carbohydrate Carbohydrate 131 gm WW Point Comparison Points Protein 27 gm Fat 29 gm Preparation Time minutes Saturated Fat gm Cooking Time minutes Fiber gm Sodium mg Cholestrol mg
Source: Backcountry Cooking, From Pack to Plate in 10 Minutes, by Dorcas Miller

Recipe-Tamale Pie Freestyle

Tamale Pie Freestyle
1	Servings
Amount	Unit	Ingredient
1	Tbl	Tomato Bits or Flakes
1	Tbl	Dried Bell Pepper
1.5	tsp	Dried Onions
3	Tbl	Freeze Dried Corn
0.5	Cup	Dried Refried Beans
		Salsa leather to taste (about 2 tablespoons of salsa)
1		Corn or Flour Tortilla
1	Oz	Cheddar Cheese
Steps: At Home, pack all of the ingredients together except the tortilla and cheese. On Trail, Place dry ingredients in an insulated bowl Add 1 Cup, plus 2 Tablespoons of boiling water Stir Cover Let stand for 10 minutes. Meanwhile, dice the cheese and tear half the tortila into small pieces/ When the veggie-bean mix has re-hydrated, stir in cheese and tortilla pieces. Add salt, pepper and hot sauce to taste. Eat with the remainder of the tortilla. Makes one serving of 1 ¾ Cups
Author's note: A tamale is cornmeal dough with a meat and chile filling that is wrapped in a corn-husk and steamed. Tamale Pie is a spinoff that combines a cornbread crust with a chile or bean topping. This tamale recipe goes freestyle—no crust—so that it can be prepared with just the addition of boiling water. Instant refried beans are handy for this recipe.
Per Serving (1 Serving): Calories 460 Diabetic Exchange Carbohydrate Carbohydrate 86 gm WW Point Comparison Points Protein 29 gm Fat 9 gm Preparation Time minutes Saturated Fat gm Cooking Time minutes Fiber gm Sodium mg Cholestrol mg
Source: Backcountry Cooking, From Pack to Plate in 10 Minutes, by Dorcas Miller

Recipe-Ranier Spotted Dog

Ranier Spotted Dog
2	Servings
Amount	Unit	Ingredient
3	Cup	Water
1	Pkg	Instant Mashed Potatoes
		Cheddar Cheese, shaved
2 ½ – 5	Oz	Dried (Chipped) Beef
		Butter
		Salt
		Pepper
Steps: Heat water. Add potatoes* according to package directions, in any amount necessary for preferred thickness. Add desired quantities of cheese, chipped beef, butter and flavorings. *If potato's are dehydrated, they will need more than an hour to re-hydrate.
Source: Beyond GORP

Recipes-Unstuffed Potatoes

Unstuffed Potatoes
1	Servings
Amount	Unit	Ingredient
2	Tbl	Toasted Sliced Almonds
0.25	Cup	Powdered Milk
1	Tbl	Butter Powder
0.5	Cup	Instant Mashed Potatoes
2	Tbl	Parmesan Cheese
,25	tsp	Garlic Powder
		Salt to taste
2	Tbl	Freeze Dried Peas
2	Tbl	Thinly Sliced Carrots
1	Tbl	Dried Bell Peppers
Steps: At home, in a plastic bag, put almonds in and tie off with a rubber band Then, in the rest of the bag, combine the milk, butter powder, mashed potatoes, cheese, garlic powder and any salt. On trail, placed powdered ingredients in a bowl (an insulated bowl will keep the food hotter) Add 1 Cup Boiling Water Stir well and cover. Let stand 10 minutes. Meanwhile, add about 2/3 cups of boiling water—enough to cover the vegetables generously—to an insulated mug or to the plastic bag itself, as long as you insulate the bag. Let stand 10 minutes Drain water from veggies and add veggies to potatoes. Top with toasted almonds. To make Unstuffed Wasabi Potatoes, add 2 to 3 tablespoons of wasabi—or to taste, a powdered horseradish. To make Unstuffed Dilley Potatoes, add 1 tablespoon dill to the potato mix. Variation: Unstuffed Potatoes with Bacon. Add 1 tablespoon dried crumbled bacon, low-fat bacon morsels, or a vegetarian equivalent. If using bacon, store ingredients in refrigerator or freezer until your trip. Sherri's notes: Potato mixture: 2.8 oz on scale or up to the 10 oz on mug Veggie mixture: .7 oz Makes 1 ½ cups.
Author's note: This recipe calls for peas, carrots and bell peppers, but you can use any combination that you want: mushrooms, corn and tomatoes, for example, are also good. You can use a commercial mixed veggie or garden veggie blend as long as all of the components will rehydrate in 10 minutes The recipe makes up into relatively soft mashed potatoes, my theory being that extra water is always good for re-hydration. If you like your potatoes firmer, then decrease, slightly, the amount of water you add to the powdered mix.
Per Serving (1 Serving): Calories 352 Diabetic Exchange Carbohydrate Carbohydrate 45 gm WW Point Comparison Points Protein 10 gm Fat 13 gm Preparation Time minutes Saturated Fat gm Cooking Time minutes Fiber gm Sodium mg Cholestrol mg
Source: Backcountry Cooking, From Pack to Plate in 10 Minutes, by Dorcas Miller

Recipe-Oatmeal, Backpacking

Backpacking Oatmeal
4	Servings
Amount	Unit	Ingredient
0.33	Cups	powdered milk
0.5	Cups	Old Fashion oats
1	Tbl	Sugar
		Pinch of salt
		almonds, walnut, pecan, dried Strawberry, etc.
Steps: At Home: Old Fashion Oats  need to be blended with a blender.  Consistency is should be similar to oatmeal in instant packets.  In other words do not make a flour out of it.  We started with quick oats and realized that we could use the old fashion with satisfying results.  Old Fashion Oats has more staying power for your hike up the mountain. In camp put cereal mix and choice of add ins, in an insulated cup and add: 1 cup boiling water or more.   Each serving is 3.5 ounces, before adding water.

Recipe-Noodles, Szechuan Veggie

Noodles, Szechuan Veggie
1	Servings
Amount	Unit	Ingredient
0.75	Cup	Chinese noodles
2	Tbl	Dried Cabbage
2	Tbl	Thinly sliced dried mushrooms
3	Tbl	Chopped toasted cashews
1	Tbl	Powdered Milk
1.5	tsp	Dried Onion
1	tsp	Bouillon Powder
0.25	tsp	Ground Ginger
0.13	tsp	Garlic Powder
On Trail
1	Pkt	Soy Sauce, if so desired
1	Tbl	Peanut Butter
Steps: At home, combine all of the ingredients, except the peanut butter On trail. Place all ingredients in an insulated bowl. Add 1 ½ cups of boiling water Stir well once more Cover Let stand 10 minutes. Add salt or soy sauce to taste. Makes one serving of a little more than 1 ½ cups. Fill to 5.25 oz cup mark with the ingredients, then fill to the top of cup with water. You will drink off the top water after everything is rehydrated.
Author's note: If peanut butter for dinner sounds unappealing, remember that Scechuan peanut sauce doesn't taste like peanuts. The nut butter blends with the boullion, garlic and ginger to produce a new, unusual and rich flavor.
Per Serving (1 Serving): Calories 593 Diabetic Exchange Carbohydrate Carbohydrate 88 gm WW Point Comparison Points Protein 30 gm Fat 10 gm Preparation Time minutes Saturated Fat gm Cooking Time minutes Fiber gm Sodium mg Cholestrol mg
Source: Backcountry Cooking, From Pack to Plate in 10 Minutes, by Dorcas Miller Mar

Recipe-Drinks: Mexican Mocha

Mexican Mocha
	Servings
Amount	Unit	Ingredient
1 1/2	Cups	Instant Cocoa
1 1/2	Cups	Dry Milk
1/2	Cup	Instant Coffee
1	tsp	Cinnamon
In Camp: Use 1/4 Cup mix in 1 Cup hot water
Source: The Well-Fed Backpacker by June Fleming

Recipe-Drinks: Rich Trail Cocoa

Rich Trail Cocoa
	Servings
Amount	Unit	Ingredient
1	Lbs	Cocoa
6	oz	Nondairy Coffee Creamer
8	quart	Dry Milk
2/3	Cup	Powdered Sugar
Variation: For Mexican Chocolate, add 1-2 teaspoons cinnamon In Camp: Use 1/3 Cup mix in 1 Cup hot water
Source: The Well-Fed Backpacker by June Fleming

Recipe-Cowboy Casserole

Cowboy Casserole (Camp Food)
6	Servings
Amount	Unit	Ingredient
30	Oz	Pork n' beans
0.5	Lbs	Bacon
1	Lbs	Ground Beef
1	C	barbecue sauce
1		Small Onion
10		Refrigerated biscuits (Roll or tube of uncooked dough)
Steps: Preheat camping stove to medium heat. Place bacon in a cast iron skillet and place skillet over heat. Cook bacon to desired crispness and remove from skillet to paper towels. When bacon has drained, crumble and set aside. Add ground beef and chopped onions to skillet and cook until ground beef is evenly browned and onions are tender. Drain grease from skillet and add crumbled bacon, pork n’ beans and barbecue sauce. Bring mixture to a low boil. Separate tube into individual biscuits and place biscuits over ingredients in skillet. Cover skillet and let simmer for about 10 minutes, or until biscuits are golden brown. Place two biscuits on each plate and spoon casserole over biscuits. Equipment measuring cups/spoons cutting board cast iron skillet camp stove knife paper towels cooking spoon can opener
Author's note: The Coleman Company, Inc. has not tested these recipes and is not responsible for the outcome of any recipe you try from our application. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, errors, omissions, or individual cooking abilities. Always use proper food safety precautions when preparing, storing, and transporting food.
Source: The Coleman Company, Inc.

Recipe: Chicken Ragout

Chicken Ragout
5	Servings
Amount	Unit	Ingredient
2		Carrots
2	Stalks	Celery
1		Potato*
		Mushrooms to taste
		Olives to taste
		Onions to taste
		Parsley to taste
4	tsp	Powdered Chicken Bullion
		Pepper to taste
		Pinch or two of anise seed
0.5	Cup	Chunk style chicken flavored TVP (or more)
1	Cup	Freezed Dried Peas
Steps: At home slice and dice Carrots, Celery, Potatoes, mushrooms, olives, onions, and parsley (or de-hydrate) Bag together with the bullion, pepper, anise, chicken and peas In camp, Simmer all ingredients in 6 cups boiling water till tender. You may need to add more water as foods re-hydrate. *The potato's need longer to re-hydrate. So pack them separately. Allow for more than an hour to re-hydrate.
Source: The Well Fed Backpacker

Recipe-Bank Ball

Bank Balls
20	Servings
Amount	Unit	Ingredient
24		Dried Figs
0.33	Cups	Honey
0.25	Cups	Orange Juice
2	Tbl	Lemon Juice
2.5	Cups	Unbleached Flour
0.5	tsp	Baking soda
0.5	tsp	Backing powder
1	Tbl	Canola Oil
2		Egg whites
0.25	Cup	Dark Corny Syrup
1	tsp	Lemon Juice
Steps: Combine in a food processor figs, honey, orange and lemon juice (the first entry of 2 Tbl). In a large bowl, combine the rest of the ingredients. Stir well for 3-4 minutes at medium speed with an electric mixer. Then add fig mixture, continuing until all ingredients are well mixed. Max 20 balls, roll them in oat bran. Bake at 350 for 10 minutes or until they are a somewhat puffy. Chill in refrigerator. For chewier texture, bake a total of 12-15 minutes. To make squares instead of balls, sprinkle oat bran on a greased cake pan, pat the dough into a square and then sprinkle on the remaining oat bran.
Source: Backcountry Cooking, From Pack to Plate in 10 Minutes by Dorcas Miller