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

Recipe-Black Beans with Tortilla

Black Bean Soup – Berkeley Bowl
				Servings
Amount				Unit	Ingredient
0.5		1	1.5	Cups	Soup Mix
0.5		1	1.5	Cups	Boiling Water
Steps: COOKING INSTRUCTIONS: In sauce pan, bring water to a boil, then add soup mix. Simmer 5 minutes, stirring occasionally. Remove from heat, stir and serve.
Source: Berkeley Bowl Web Site http://www.berkeleybowl.com/bulk_foods_taste_adventure.html

Recipe-Beef Stroganoff

Beef Stroganoff
1	Servings of 1 2/3 cups
Amount	Unit	Ingredient
		In corner of plastic bag, tied off from other ingredients
1.5	Tbl	Sour Cream Powder or several packets of cream cheese
	Pinch	Nutmeg
		In rest of bag
3	Tbl	Dried Ground Beef
3	Tbl	Thinly sliced Dried Mushrooms
0.25	tsp	Dried chopped onion
0.67	Cup	Chinese Noodles
		On Trail
1	Cup	Boiling Water, adding 2 Tbl of water to this
Steps: In corner of plastic bag, add Sour Cream and nutmeg. Then tie off that corner Put beef, mushrooms, onions and noodles in rest of bag. On Trail, place beef mixture in insulate cup or bowl and add boiling water. Cover and let stand 10 minutes. Drain off (and drink, if you like) the broth. Add nutmeg and sour cream power and mix well.
Author's note: Beef stroganoff, which is served over rice or fettucine, is traditionally made with filet of beef, mushrooms, onions and sour cream, and a pinch of nutmeg. Dried beef, dried mushrooms and dried onions are surprisingly good substitutes in the backcountry. If you don't have sour cream powder on hand, you can substitute one or two individually portioned packets of cream cheese; add after the stroganoff has cooked. I've called for Chinese noodles, bt you can also use instant rice
Per Serving (1 serving, with cream cheese): Calories 397 Diabetic Exchange Carbohydrate Carbohydrate 69 gm WW Point Comparison Points Protein 12 gm Fat 10 gm Preparation Time minutes Saturated Fat gm Cooking Time minutes Fiber gm Sodium mg Cholestrol mg
Source: Backpacking Cooking: From Pack to Plate in 10 Minutes by Dorcas Miller

Recipe: Beans-Rice with Fritos & Cheese

Beans + Rice with Fritos & Cheese
1	Servings
Amount	Unit	Ingredient
2.0	Oz	Beans
1.5	Oz	Rice
1.0	Oz	Fritos
1.0	Oz	Cheese, prefers extra sharp
0.2	Oz	Taco seasoning
		Salt, pepper, and red pepper flakes to taste
Steps: At-home preparation For groups, I do the following: Each group member is given one 2.5-oz snack bag of beans and rice mixture Fritos and cheese are kept together, and divided proportionally in the field Meals are individually seasoned with the taco seasoning and group spice kit When solo, I do one of two things. If I plan to have this meal several times on the same trip (or the same leg of a thru-hike), I have a pre-spiced snack bag of beans and rice for each meal, and my supply of Fritos and cheese is kept together but preferably somehow delineated so that I don’t steal tomorrow’s calories for tonight’s dinner, e.g. divide the block of cheese equally but keep it all together. If I plan to have this meal just once, I will use up to three bags (beans/rice, cheese, Fritos) but I’ve also combined everything into one bag before. It works out okay since the ingredients are fairly easy to separate in the field. Cooking instructions For many reasons, I make all of my meals soupy. This simplifies some the cooking: Add at least 12 oz of water to my stove pot. Pour in beans, rice, taco seasoning, and any other spices at anytime. Cook, ideally to a simmer for about 60 seconds, stirring to avoid boil-over. Cut cheese into dice-sized pieces and add to meal. Add Fritos just before consumption. If added too early, they will soften. For perfect at-home consistency, use 10 oz (300 ml) of water. To prevent burning, do not add beans, rice, and taco seasoning until water is boiling.
Author's note: This meal is my favorite. It goes on every single backpacking trip. I never get tired of it. Clients love this recipe. Need more convincing to try it? Key Stats •Recommended meal weight: 5.7 oz •Total calories: 675 •Calories per ounce: 120 Few individuals have struggled to consume the entire meal, but if you have a small appetite you may, in which case I would recommend holding out on some of the beans or rice. If you want to increase calorie count or caloric density, add more cheese or Fritos. Rusty Sounds yummy! To reduce mold on the cheese, try not to get your fingerprints on it. Wrapping the cheese in plastic wrap helps reduce mold/air interaction. If you buy too much cheese, it can be frozen for future use. Andrew Skurka It does not need to be brought to a boil, but I find that a simmer up to about 60 seconds will reduce post-cooking wait time and ensure thoroughly cooked ric Andrew October 21, 2015 at 7:51 pm # Some general thoughts for other people trying this out Works awesome as a freezer bag meal. 12 oz of water gets it pretty thick, which is preferable for freezer bags to avoid tragic spillage. Takes about 5-8 minutes to rehydrate and doesn’t require boiling water. I’m a fan of adding a bit of extra garlic powder and cumin as well when I’m bagging them up. A roughly even mix of the Santa Fe refried and the Harmony House whole pinto is a nice textural contrast, and gets lots of good beaney goop along with whole beans. I’ve found little single serving extra sharp cheddar at a few places, most recently and easily available is at Sheetz gas stations. They have little flat 2oz packages of cheese (real cheese, not cheese food) that last a long time in the woods. This is easily my favorite backpacking meal ever, and it’s super simple and inexpensive. After I accidentally dumped 3 oz of olive oil onto myself, I’m all about the meals that don’t involve the oil calorie boost.
Per Serving (1 Serving): Calories 675
Source: Andrew Sukra's blog

Recipe-Bar: Homemade peanut chocolate cherry breakfast

Homemade peanut chocolate cherry breakfast bars
??	Servings
Amount	Unit	Ingredient
.33	C	Honey
.25	C	Brown Sugar
.25	C	Peanut Butter
2	C	flake cereal (I used Organic's Honey Nut & Crunch)
.5	C	Dried Cherries
.33	C	Slivered Almonds
.33	C	Chocolate Chips
Steps: Heat honey & brown sugar in pot and simmer for one minute (no longer than that or bars will be brittle). Remove from heat & stir in PB. Add rest of ingredients (note: chocolate chips will melt; if you don't want them melted, let mixture cool before adding). Press into a greased (I used butter) 8" square pan and freeze for 30 minutes. Remove from freezer & allow to come to room temp. Cut into bars, wrap in wax paper, store in ziplock bags.
Author's note: Homemade peanut chocolate cherry breakfast bars for my upcoming JMT hike - so much better than my usual breakfast of pop tarts. Thank you Nancy Nelson for the idea to make my own smile emoticon:) Recipe (adapted from a Fork in the Trail):
Source: Sonya