Backcountry Recipes


 This area is available for any backcountry recipes you have discovered 
that you would like to share. To submit a recipe, please send me e-mail. 


    Recipe Index 

         Backcountry Breakfast 

         Beef Jerky Recipe 

         Granola Chews aka "Trail Cookies" 

         Wake-Up Oatmeal 

         Tasty Omlets 

         Bean and Pasta Soup 

         Tangy Water 

         Chicken &Dumplings 
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         Heart Hash Browns 
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    Backcountry Breakfast


      My favourite backcountry breakfast:  1/2 cup (or maybe a little bit 
    more) oatmeal
    1/4 cup Carnation low fat powdered milk
    1/3 cup raisins
    1/3 cup mixed nuts (chopped walnuts &sliced almonds)
    a dash of shelled sunflower seeds
    1 tablespoon of brown sugar Mix ingredients thoroughly in a bowl and 
    pour contents into a baggy. When ready to eat breakfast all you have 
    to do is dump contents from the baggy into a pot and add 2 cups 
    boiling water. Let contents sit for two minutes, then serve. John H. 
    Jordan jjordan@acsu.buffalo.edu 



    Beef Jerky Recipe


      Slice lean boneless beef (such as brisket) into 1/8" strips, 
    trimming fat. Cut with the grain for chewy jerky or across the grain 
    for crumbly jerky. Lay strips on oven rack (use foil or pan 
    underneath to catch drippings). Salt to taste. Dry in oven at lowest 







    temperature (150 degrees), leaving door slightly ajar, for 8-12 
    hours. Turn several times for even drying. Taste test occasionally. 
    For more seasoned flavor, marinate cut meat overnight in the 
    following ingredients: Enough for 1-1/2 pounds of meat. 1 tsp. each - 
    salt,seasoning salt 1/2 tsp. each - pepper, onion powder, garlic salt 
    1/4 cup each - soy sauce, worchestershire Dry as above. Vary marinade 
    as experience and personal taste dictate... for instance, I use a 
    little liquid smoke, One packing buddy of mine uses a little hot 
    pepper sauce.... I got this from Bill Thomson..without the 'p' ... 
    last known e-mail address: wthomson@edge.ercnet.com 



    Checken &Dumplings


      


        Ingredients 

             2 envelopes Lipton's Cream of Chicken Cup-o-soup 

             1 can Swanson's Chunk Chicken Meat 

             1/2 package of mixed freeze-dried vegetables 

             1 cup Bisquick in a zip-lock bag 

             Water 


             Mix the soup, chicken meat and vegetables in a relatively 
        deep pot with 2 to 3 cups water. Place on camp stove. Heat to 
        simmering, stirring occasionally. While soup stuff is heating, 
        add water (see Bisquick box instructions for qty.) to Bisquick 
        and knead in the zip-lock bag. When soup stuff is hot, tear off a 
        corner of the bag and squeeze out plops of Bisquick into the pot. 
        Cover and cook for about 10 mintues on low heat.


         This recipes was submitted by Steve Rohde 



        Hearty Hash Browns


      Take a box of frozen hash browns in a ziplock but ditch the box. 
        Take along enough alluminum foil to hold them. Use your fovorite 
        condiments on them and ball them up in the alluminum foil and 
        place in the fire where you can reach it with a stick. Check 
        every now and then to see if they are done. If you are somewhere 
        where they don't allow fires cook as you regurly do on a camping 
        stove.









         This recipes was submitted by Grant Smith 

        
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    Source: geocities.com/tominelpaso