---------- Recipe via Meal-Master (tm) v8.00
Title: Backcountry Scones
Categories: Breakfast, Breads, Camping
Yield: 2 servings
2 c Flour 1 c Milk -or- 1/2 c powdered
2 c Oats Milk mixed with 1 c water
2 T Sugar 1/2 c Raisins, sunflower seeds,
1 t Salt Currants, nuts, or other
2 t Baking soda Fillings
1/2 c Oil Water
IN THE FIELD: Mix all ingredients (use 1/2 c powdered milk mixed with
water) except oil. Then add oil. Pat into a well-greased frying pan and
score into sections. Cover and cook low heat until done -- about 20 min.
AT HOME: Mix dry ingredients together. Blend in oil with a fork until
mixture looks like fine crumbs. Add milk and pat into a large circle
about 1/2 inch thick. Cut into small pieces and place on greased cookie
sheet; bake 10-15 min at 425 deg until golden brown.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Blueberry Breakfast Cake
Categories: Breakfast, Breads, Camping
Yield: 2 servings
8 oz Fresh blueberries 2 T Sugar
2 c Bisquick mix ds Cinnamon
1/4 c Powdered milk Water
Heat blueberries. While heating, mix bisquick, powdered milk, sugar, and
cinnamon with enough water to make a thick batter. Drop large spoonfuls
of batter onto the blueberries. Cover and let cook until the batter has
become cakelike.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Easy Granola
Categories: Breakfast, Cereal, Camping, Grains
Yield: 4 servings
6 c Rolled oats -sunflower seeds
2 c Grated or preshredded 2/3 c Bran flakes
-coconut 2/3 c Wheat germ
2 c Nuts, chopped (almonds, 1/2 c Vegetable oil
-cashews, walnuts, etc.) 1/2 c Honey
2/3 c Sesame seeds -or- 1 c Dried fruit
PREPARE AT HOME: Roast each of the first six ingredients separately in a
300 deg oven until lightly toasted. Combine. Stir in oil and honey
thoroughly. Roast in oven at 250 deg until golden brown. Store in an
airtight container.
IN THE FIELD: Add the dried fruit. Stir and serve with milk or yogurt.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Egg in the Nest
Categories: Breakfast, Camping
Yield: 1 servings
1 sl Bread (per serving) 1 T Bacon grease or butter
1 Egg (per serving)
Over moderate heat, melt grease in frying pan. The grease should cover
bottom of the frying pan. Cut out a hole in center of bread the size of
an egg yolk. Place bread in the pan of hot grease. Break egg over hole
in bread and pour out egg yolk to sit in hole. Fry the egg and bread to
personal preference, flip once and serve.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Twigs and Rocks
Categories: Breakfast, Camping, Fruits
Yield: 4 servings
4 c Blueberry granola 1 c Raisins -or- currants
1/4 c Oat bran 1/4 c Bananas -or- peaches, dried
1/4 c Walnuts, chopped Brown sugar to taste
4 c Raw quick oats Evaporated milk
1/4 c Almonds, slivered Water
Combine all the ingredients. Add brown sugar and milk to cereal if
desired. I prefer to eat it cold, but for a change of pace you can cook
it up like hot cereal. Add 1 part cereal to 2/3 part water and heat until
warm.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Eggs MacSanchez
Categories: Breakfast, Camping, Eggs
Yield: 1 servings
2 Eggs 2 sl Jerky
1 Tortilla (corn or flour) ds Tabasco sauce
2 Jalapeno peppers, diced
THE NIGHT BEFORE: Beat the eggs. Tear jerky into little pieces, and peel
and chop the jalapenos. Add to eggs mix. Then add enough Tabasco to
extinguish any flames caused by the jalapenos. Mix well and let sit
overnight.
THE MORNING OF: Cook all of the runny stuff over low heat in a pan until
it's well done. Scoop it into a tortilla, add a little more Tabasco and
hit the trail.
** Wilderness Ranger Cookbook U S Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Griddle Cakes
Categories: Breakfast, Camping, Breads
Yield: 2 servings
1 1/4 c Flour 1/2 t Salt
2 t Baking powder 1 Egg, beaten
1/2 t Soda 1 c Buttermilk
1 T Sugar 2 T Vegetable oil
Mix dry ingredients. Mix in egg, buttermilk, and oil just until
moistened. Batter will be thick and lumpy. Pour on an ungreased griddle,
approx. 1/4 c at a time. Cook over medium heat until brown. Flip. Cook
until done and serve.
** Wilderness Ranger Cookbook U S Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Jamie's Granola
Categories: Breakfast, Camping, Cereal
Yield: 2 servings
3 Shredded wheat squares 1/4 c Nuts, your favorite
1 1/2 c Margarine 1/2 c Raisins
1 c Peanut butter 1 t Cinnamon
1/2 c Oats 1/2 c Powdered milk
1/2 c Sunflower seeds 3/4 c Honey
1/4 c Peanuts
Melt margarine in large pan. Brown shredded wheat. Add oats and brown.
Mix in peanut butter, honey, powdered milk and raisins. Cook over medium
heat and stir frequently until raisins bulge. Add nuts, sunflower seeds
and cinnamon (sometimes I brown nuts separately). If it's too dry, add
more margarine or milk.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Superstition Surprise
Categories: Breakfast, Camping, Cereal
Yield: 4 servings
2 c Oatmeal 1/4 t Nutmeg
1/3 c Raisins 1/4 t Allspice
1/3 c Nuts, favorite chopped 3/4 c Powdered milk
1/2 c Brown sugar Water
1/4 t Cinnamon
Mix all ingredients in a ziplock bag before hitting the trail. When the
breakfast bell rings ... pour boiling water over a bowl of Superstition
Surprise and cover the bowl. Wait approximately 2 min. and then you're
ready to chow down.
** Wilderness Ranger Cookbook U S Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Sunrise Oatmeal
Categories: Breakfast, Camping, Cereal
Yield: 1 servings
3/4 c Oatmeal 1/4 c Apple, chopped
1/4 c Dried bananas & raisins 1 c Water
1 T Powdered milk ds Cinnamon
Add ingredients to boiling water. Bring to a boil, reduce heat and cook
for about 2 min. Serve.
** Wilderness Ranger Cookbook U S Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Eagle Cap Club
Categories: Brunch, Cheese, Meats, Camping
Yield: 1 servings
1 Salami, hot or spicy 1 pk Crackers, favorite kind
1 lb Sharp cheddar cheese
This is my favorite trail lunch. It's fast, easy and tasty. Slice the
cheese and salami. Place between two crackers to make a sandwich. The
ingredients can easily survive a ten-day hike in the heat.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Bagel Break
Categories: Brunch, Camping, Vegetarian
Yield: 1 servings
1 Bagel 1 Cucumber, thinly sliced
1 pk Cream cheese 1 Alfalfa sprouts
Cut bagel in half. Spread cream cheese over both halves, using amount to
satisfy personal taste. Place cucumber slices and alfalfa sprouts on top
and enjoy.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Sauteed Chanterelles
Categories: Brunch, Camping, Vegetarian
Yield: 2 servings
2 c Chanterelles (or other 1/4 c Onion, diced
-mushrooms) ds Soy Sauce
1/2 Clove garlic, chopped
Cook the chanterelles, onions, and garlic on low heat. The key to not
overcooking these delicate mushroom is to continually remove the pan from
the cookstove. If the garlic is turning brown or the onions are smoking,
snatch the dish from heat. Slowly fry until the chanterelles soften. Add
soy sauce and serve.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Let'seatus some Boletus (Sauteed Mushrooms)
Categories: Brunch, Camping, Vegetarian
Yield: 2 servings
1 c Mushrooms, sliced 2 sl French bread
1 Butter, stick Salt, pepper, garlic to
4 oz V-8 juice - taste
2 ds Red wine
Brush the organic debris from the mushrooms and peel the pores from the
undersurface of the cap. Then slice them vertically in about 1/4 inch
layers. Heat up the pan until the butter is barely sizzling. Saute' the
mushrooms for about 2 min., turning them as they begin to darken. Add V-8
spices, and wine. Stir while cooking for 2 min. Do not overcook. Use
sauce leftover for dipping french bread.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Vitamin Balls
Categories: Brunch, Camping, Vegetarian
Yield: 2 servings
1 c Honey 1 c Soymilk powder
1 c Peanut butter 1/2 c Carob powder
1/2 c Wheat germ 1 c Sesame seeds
TO PREPARE AT HOME: Mix all ingredients together. Separate into bite-
sized pieces and chill. Store in an airtight container and hit the trail.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Bongko Bean Spread
Categories: Brunch, Camping, Vegetarian
Yield: 2 servings
1 1/4 c Garbanzo beans, cooked 1/8 t Salt
1/4 t Parsley ds Garlic
1/4 t Chili powder Vegetable oil
1/8 t Cumin
TO PREPARE AT HOME: Mash the garbanzos or put through a food mill,
ricer, or blender until they make a paste. Add spices and stir well.
Store in an airtight, heavy plastic container. Eat with crackers or
chips. If the bean spread seems too dry, add a little vegetable oil.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Pilaf de Resistance
Categories: Dinner, Camping, Vegetarian, Poultry
Yield: 2 servings
1 c Brown rice 1/4 c Celery, diced
1/2 c Refried beans, instant 2 T Onion, diced
2 1/4 c Water 1/2 t Garlic, diced
1 cn Chicken or turkey (med) 1 t Celery, dried
1 sl Cheddar cheese 1/4 t Salt
1/4 c Green pepper, diced
Bring water to a boil. Add rice. Cover and simmer for 10 minutes. Then
add all ingredients except cheese. Simmer and stir occasionally for 5
min. Add cheese and set aside with cover on. Serve when cheese is
melted.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Hobo Stew
Categories: Dinner, Vegetarian, Camping
Yield: 2 servings
1 pk Lipton soup, any flavor 1 cn Chicken
1/2 Onion, diced 1 Stalk Celery, diced
1/2 Zucchini, diced 3 c Water
1 Jalapeno pepper, diced ds Curry powder, allspice,
1 Spinach noodles, handful - celery seed, red pepper
Boil soup in water. Add noodles and chicken. While the soup is coming to
a boil, add vegetables slowly. Stir frequently. Once all vegetables are
in and soup has returned to a boil, turn off heat and cover for 5 - 10
min. Add spices and serve. This recipe can easily be improvised, but it
always turns out good and reasonably healthy for you.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Pig's Ass Chili
Categories: Dinner, Camping, Meats
Yield: 2 servings
1 lb Pork, diced 1 T Flour
1/2 Onion 1 Tomato, fresh
4 oz Green chilis, canned 1/3 c Water
1/2 c Cheddar cheese ds Garlic, salt, pepper
Cube and brown meat in skillet (drain off excess grease). Add onion and
brown lightly. Add flour and brown. Add water, tomato, green chili, and
spices. Simmer for about 20 min. Spread slices of cheese over top. Let
melt and serve.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Six Grain Casserole
Categories: Grains, Camping, Dinner, Vegetarian
Yield: 2 servings
1/8 c Bulgar wheat 1/8 c Wheat berries
1/8 c Brown rice 1/8 c Barley
1/8 c Millet 2 t Spice mix
1/8 c Soy grits Water
Combine all grains and simmer in water for 30 minutes. Add spices, mix
and serve. If we're talking deluxe camp, add cheese and veggies of your
choice.
Spice Mix:: Combine equal parts of curry, salt, pepper, summer savory,
thyme, wild seasons, and garlic powder.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Veggies and Pots
Categories: Dinner, Vegetarian, Camping
Yield: 2 servings
1 1/2 c Potatoes, dried ds Oregano, garlic powder,
1 1/2 c Veggies, dried - zucchini, - chili powder, & salt
- bell peppers, spinach, 3/4 c Cheddar cheese, grated
- onions, mushrooms Parmesan cheese
1/2 c Powdered milk Water
1 pk Chicken noodle soup
Put all ingredients, except cheeses and spices, in pot with enough water
to cover. Cook on medium to high heat, stirring occasionally, until
potatoes and veggies are soft. Add seasonings to taste. Sprinkle with
cheddar and parmesan cheese and serve. Fresh vegetables may be substituted
for dried ones and in any combination you may desire.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Flat Tops Trout
Categories: Fish, Dinner, Camping
Yield: 2 servings
4 md Fish ds Salt, pepper, and/or lemon
2 c Pancake batter - pepper
2 T Vegetable oil Water
Catch 4 medium sized fish using your favorite flies or lures. Mix pancake
batter with water according to directions on package. Heat skillet with
vegetable oil (it should be hot enough to bead water). Dip fish in
batter. Turning fish often, cook until batter is browned. Add seasonings
to taste and serve.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Tofu Curry
Categories: Dinner, Vegetarian, Camping
Yield: 2 servings
1 sm Bell pepper - of curry powder will
1 sm Onion - substitute)
8 oz Tofu, vacuum-packed 2 T Vegetable oil
1 pk Curry & shell pasta mix -or- 1 1/4 c Water
- (1c whole wheat pasta Dried pineapple, raw coconut
- shells, 2T dried peas, - raisins, and peanuts to
- 1t red pepper, and a dash - taste..
Dice bell pepper and onion and saute in oil until soft. Add cubed tofu
and saute for a few more min. Add water and curry pasta mix. Bring to a
boil. Lower heat and cook 20 min. Top with pineapple, coconut, raisins,
peanuts and enjoy.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Tortellini a la Trinity Alps
Categories: Pasta, Dinner, Vegetarian, Camping
Yield: 2 servings
7 oz Tortellini, package Cheese, oregano, salt,
8 oz Tomato sauce - pepper to taste
2 Shallots, diced Water
4 Mushrooms, diced
Add tortellini to pot of boiling water and cook for 10 - 15 minutes until
tortellini is soft and feeling no longer crunchy. Take pot off stove and
drain all but a couple of teaspoons of water. Add tomato sauce, shallots,
and mushrooms, and simmer over low heat for 2 - 4 minutes. Season to
taste with cheese, oregano, salt and pepper.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Pep Jack Stew
Categories: Dinner, Camping, Pasta, Fish
Yield: 2 servings
1 c Noodles, any kind 2 oz Monterey pepper jack cheese
1 c Dried veggies, your favorite 1/2 c Shrimp
ds Vegetable oil Water
ds Garlic powder
Boil 3 - 4 c water (more if you want soup). Add dried veggies, oil, and
garlic. Let simmer for 5 min. Add shrimp. Add noodles and cook until
done. Drain broth (soup in a cup) or leave in. Grate cheese and mix in.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Chicken-Rice Curry
Categories: Poultry, Camping, Dinner, Vegetarian
Yield: 2 servings
1/2 c Instant rice 1 pk Chicken noodle soup
1/4 c Raisins 2 T Curry powder
4 T Margarine 1 sm Chicken, boned in can
4 c Water
Saute rice and raisins in margarine. Add water, chicken soup and curry.
Bring to boil. Simmer for 15 minutes. When almost done, stir in chicken.
Heat until chicken is warm.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Pita Pizza
Categories: Dinner, Camping, Vegetarian
Yield: 2 servings
4 Pita or pocket bread 1 c Bell peppers, chopped
6 oz Can of tomato paste 1 c Scallion, chopped
1/4 t Oregano 1/2 c Cheese, grated favorite kind
1 Clove of garlic 1/2 c Water
1/4 c Onion, chopped 2 T Butter
4 Mushrooms, sliced
Combine tomato paste, water, garlic, oregano, salt and pepper over medium
heat. In another pan, saute mushrooms, bell pepper, onions, and scallions
in butter for a few minutes. Combine with sauce. In another pan, place
one pita bread. Spread with sauce, top with cheese. Cover with lid and
heat until cheese begins to melt. Remove and enjoy.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Marinated Green Beans
Categories: Dinner, Camping, Side dish, Vegetables
Yield: 4 servings
2 c Green beans, fresh 1 T Herbs, mixed - oregano, dill
1 sm Onion, chopped - basil, chevril
1 Clove of garlic, chopped 1 T Honey
2 T Vinegar 1/4 T Dry mustard
3 T Olive oil ds Pepper, ground
Steam beans until they are just tender. then put everything in a
container and mix. Double bag, zip-loc, or poly bottle can be used for
storing the beans.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Spanish Rice with Stir-Fry Veggies
Categories: Camping, Dinner, Vegetarian, Mexican
Yield: 2 servings
1 T Vegetable oil 1 pk Spanish rice
1 sm Red onion, diced 2 sm Cans spicy V-8 juice
3 sm Yellow summer squash, sliced 1 c Water
1 Green pepper, diced 1 c Mozzarella cheese, shredded
Add veggies to heated oil and cover loosely with lid. Stir often for
about 5 min., then set aside. In a different pan, combine V-8 juice,
water, and rice and bring to boil. Let simmer for about 15 min. without a
lid. Add veggies and stir. Sprinkle cheese on top and cover until the
cheese is melted.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Chicken-Chuck
Categories: Poultry, Camping, Dinner, Vegetarian
Yield: 2 servings
3 Chicken breasts, boneless 1 lg Red onion
1 lg Green pepper 1 c Minute rice
1 lg Red pepper (sweet) Olive oil
8 oz Pineapple chunks Water
2 oz Apple juice
In a large skillet, brown lightly both sides of chicken breasts in olive
oil. Add pineapple juice and chunks from can. Ring cut onion and
peppers. Add to skillet along with apple juice. Cover and simmer over
medium heat for 20 min. Meanwhile, boil water. Add rice, turn down heat
and let simmer until rice is soft. Serve chicken over bed of rice.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Alpine Tortellini with Pesto Sauce
Categories: Pasta, Dinner, Camping
Yield: 2 servings
Instant pesto sauce 1/2 oz Parmesan cheese
10 oz Tortellini 1 oz Pine nuts or cashews
2 T Butter Water
Bring pot of water to a boil. Add tortellini, reduce heat and cover.
When tortellini is soft, leave covered and set aside. In another pan,
melt butter and add pesto sauce (follow instructions on pesto sauce
package). Drain tortellini and add pesto sauce and nuts. Sprinkle with
parmesan cheese.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Ginger Desperation over Rice
Categories: Camping, Dinner, Meats
Yield: 2 servings
1/2 lb Hamburger Honey
2 T Ginger root, grated Soy Sauce
1 c Broccoli, chopped 1 c Rice
1 c Cauliflower, chopped Water
1/2 Lemon
Rinse rice. Put in covered pot with 2 c water. Bring to boil at high
heat. Turn stove down and simmer until done. (20-40 min. depending on
stove and altitude). Brown hamburger in large covered pot over medium
heat. Drain excess grease. Add ginger root, broccoli, cauliflower, and
simmer over low heat 5-10 min. (vegetables should remain crisp). Squeeze
lemon over it and mix. Add honey and soy sauce to taste. Serve over hot
rice.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Paul's Breakfast Burritos
Categories: Camping, Breakfast, Eggs
Yield: 4 servings
6 lg Eggs - shredded (Pizza cheeses)
1/2 Bell pepper, chopped 1/4 c Parsley, fresh chopped
1/4 Red onion, chopped 8 Flour tortillas
1 c Mushrooms, chopped Vegetable oil
1 c Turkey sausage, sliced thin Picante salsa, mild to taste
1/2 c Mozarella, swiss cheese
Heat oil over medium heat in frying pan or wok. Saute bell peppers,
onions, mushrooms, turkey sausage until softened or lightly browned. Add
eggs and scramble. Warm tortillas in a covered pan. When everything is
ready, spread egg/veggi mix on tortilla with cheeses and salsa to taste.
Then be sure not to overfill your stomach.
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Snowmass Trout
Categories: Fish, Camping, Dinner
Yield: 2 servings
4 Trout, legally caught 1/3 c Corn meal
10 sl Bacon 1/3 c Bisquick mix
10 oz Green Olives, stuffed 1/2 t Corn starch
2 Cloves garlic Black pepper to taste
Mix corn meal, Bisquick, corn starch, and pepper. After catching and
cleaning trout. Fry bacon until chewy. Remove bacon and set aside. Heat
green olives in bacon grease. Slice garlic and place equal amounts in
fish body cavity. Roll fish in corn meal mix. Slice chewy bacon into two
inch strips and wrap around olives. Re-fry until bacon is more crisp.
Remove wrapped olives and fry fish until golden brown. While frying fish,
enjoy the wrapped olives as hors d' oeuvres.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Burrito Power
Categories: Dinner, Camping, Mexican
Yield: 4 servings
8 oz Refried beans 3 oz Salsa
2 Jalapeno peppers 3 oz Sour cream
6 oz Corn, canned whole kernel 1 pk Whole wheat tortillas
3 oz Black olives, canned Cheddar cheese, grated
Combine beans, peppers, corn, and olives. Cook until warm. Remove and
cover. In skillet, warm tortillas. Spread mixture onto shells. Sprinkle
with cheese. Fold over and heat until cheese melts. Then top with sour
cream and salsa. Serve. Continue process until everyone screams enough!
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Red Lentil Glop
Categories: Camping, Dinner, Vegetarian
Yield: 2 servings
1 c Red lentils ds Pepper, garlic powder,
1/2 c Sunflower seeds - cayenne, and onion powder
1/2 c Onion, mushrooms, zuchinni - to taste
- each or others to suit Cheese (any kind) chunked
- personal taste Water
Bring water to boil. Add all ingredients except cheese. If using fresh
veggies, add them after 5 min. Boil until lentils are reasonably soft
(6-8 minutes). Remove from heat. Pour out excess water. Add cheese and
stir until melted. Shovel into mouth with a trusty spoon.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Mountain Brook Trout
Categories: Fish, Dinner, Camping
Yield: 1 servings
1 Brook trout 1 t Garlic, add more to taste
2 T Butter 1/2 t Dill weed
1 t Lemon 3 Bacon strips
Once the fish is caught and cleaned, prepare two sheets of tin foil large
enough to seal your catch. Add all ingredients and seal tightly. Cook
over medium heat, turning every few minutes, until sizzling (approx. 20
min.). The bacon fat keeps the fish from burning.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Tortellini with Clams
Categories: Pasta, Camping, Dinner, Fish
Yield: 2 servings
8 oz Tortellini pasta 1/4 c Red pepper
1 sm Can of clams 1 sm Red onion, optional
1 c Powdered milk - add water Parmesan cheese
- and make it thick Water
3 T Butter Italian seasoning to taste
1/4 c Green pepper
-----------------------------ITALIAN SEAASONING-----------------------------
Mix equal parts of: Garlic salt
Oregano Coarse ground black pepper
Basil Thyme
Boil tortellini until done. Drain off excess water. Add butter. When
melted, add other ingredients and cook until heated through.
NOTE: If you don't like your veggies crunchy, boil them along with the
tortellini.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Alpine Spaghetti
Categories: Pasta, Camping, Dinner, Italian
Yield: 2 servings
1/2 c Pinon nuts 1 T Olive oil
1/2 c Romano cheese, grated Spaghetti noodles (for two)
1/4 c Raisins Water
1/2 T Italian seasoning
-----------------------------ITALIAN SEAASONING-----------------------------
Mix equal parts of: Garlic powder
Oregano Garlic salt
Basil Coarse ground black pepper
Thyme
Add spaghetti to boiling water. Mix in oil. Cook until soft. Drain
excess water and add rest of the ingredients. Heat until warm. This is
delicious when served with wild greens or alfalfa sprout salad.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Backcountry Burritos
Categories: Camping, Dinner, Mexican
Yield: 10 servings
1 pk Dried refried beans Lettuce, head
10 Tortillas 1 Tomato
Cheddar cheese, grated 2 c Water
Hot sauce or salsa
Bring water to boil. Add beans. Stir occasionally and then let stand 5
minutes. Put beans, cheese, hot sauce, lettuce, and tomatoes on tortillas
and stuff yourself.
** OPTIONS **
Add sliced black olives, sour cream, or whatever your stomach desires.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Taco Salad
Categories: Camping, Dinner, Mexican, Meats
Yield: 2 servings
1 Chili con carne, med can 1/2 sm Onion
3 oz Mild salsa 1/4 Lettuce, head
Tortilla chips, to suit Cheddar cheese, grated
1/2 Tomato
Heat up chili and salsa on stove. Pour over a plate of crushed tortilla
chips, easily obtained by putting them in the bottom of your backpack.
Dice up tomato, onion, lettuce. Mix with chips and chili. Cover with
grated cheese. Let cheese melt, then enjoy.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Regurgitate de la Prospector con Yama Yama
Categories: Camping, Dinner, Vegetarian
Yield: 2 servings
1 c Rice 1 c Seaweed
1/2 c Lentils 6 sl Cheese, favorite kind
1 c Sunflower seeds 1 ds Cayenne, to taste
1/2 c Flax seeds 2 ds Lemon, thyme, dill,
15 Prunes, pitted - basil and sage
1 Yama yama barley tea bag Water
1 T Margarine
In water, cook rice with lentils, prunes, and seeds. Once boiling, dip
tea bag in for 5 - 10 minutes. Then add margarine, seaweed, cayenne, and
spices. Mix. When rice mixture is near done, add cheese, reduce heat and
cover until cheese is melted. Drive trusty spoon through crust and then
gorge oneself.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Chicken Ramen Goulash
Categories: Poultry, Dinner, Camping, Pasta
Yield: 2 servings
1 pk Chicken Ramen noodles 1/2 c Celery, chopped
6 1/2 oz Chicken, can Other vegetables to taste
Mushrooms, sliced to taste Salt & Pepper to taste
Make soup according to directions on package. Just before noodles are
cooked, add the remaining ingredients and cook until warm.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Cajun Style Fish and Rice
Categories: Cajun, Dinner, Camping, Fish, Alcohol
Yield: 3 servings
16 oz Fish fillets 1 T Red pepper
1 lg Onion 3 T Black pepper
4 oz Butter 1 c Dry white wine
3 Cloves of garlic 4 c White rice
1 t Salt Water
Cook rice in water. Dice onion and garlic then brown in butter over
medium heat for 10 min. Add 1/2 c water (or 1 c wine) and seasonings to
onion and garlic mixture. Cover and simmer on low heat for 30 min.,
stirring occasionally. Add fish, cover and simmer for an additional 10
min. Don't overcook. Serve over rice.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Ute Lake Tacos
Categories: Camping, Dinner, Mexican, Meats
Yield: 2 servings
6 Blue corn tortillas 4 sm Green onions, chopped
1 c Cheddar cheese, grated Cumin, garlic, chili powder
1/2 lb Ground beef - to taste
2 T Vegetable oil Salsa to taste
Cook ground beef. Add seasonings. Pour oil into small pan and heat.
Fill each tortilla with beef, onions, and cheese. Fold over into a
sandwich. Fry both sides for about 1 minute. Remove from pan. Drain on
paper towel or cloth. Add salsa to taste and serve.
* variation *
Add diced cooked potatoes to meat mixture.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Simple Mountain Bulgar
Categories: Poultry, Camping, Dinner, Vegetarian
Yield: 2 servings
1 c Bulgar wheat 1 sm Carrot
1/2 pk Knorrs Minestrone Soup mix 1 Clove garlic, smashed
2 1/3 c Water 1 Can of chicken
1 sm Zucchini
Combine Knorr's soup mix with water and bring to boil. Pour in bulgar
wheat and garlic. Stir. Bring mixture back to a boil. Turn stove to
low, cover and let cook for 12 min. Listen to ensure that it doesn't
burn. Add veggies and chicken, then cook another 4 - 5 minutes until
done. Add more water as needed. The more variety of veggies you add, the
more tasty the recipe.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Pine Needle Tea
Categories: Camping, Beverages
Yield: 2 servings
1/2 c Fresh pine needles, crushed 1 c Water, boiling
Pine needles are rich in vitamin C, and they are pleasant to chew on.
Place the pine needles in a tea ball. Steep in boiling water for about 5
minutes. Add honey to sweeten to taste. Enjoy a drink that smells like
Christmas.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Whole Grain Baking Mix
Categories: Camping, Breads
Yield: 1 servings
2 c All purpose flour 1/2 c Cornmeal
2 c Whole wheat flour 1 c Shortening
3/4 c Powdered milk 2 T Baking powder
1/2 c Quick cooking oats 1 t Salt
TO PREPARE AT HOME: In a large container, thoroughly combine dry
ingredients. Using a pastry blender, blend in the shortening until evenly
dispersed. Store tightly covered, up to 2 weeks at room temperature or up
to several months in the refrigerator.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Whole Grain Biscuits
Categories: Camping, Breads
Yield: 3 servings
1 c Whole grain baking mix 1/3 c Water
Mix just until moistened. Drop dough by spoonfuls on greased skillet,
cover and cook 10-12 minutes.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Whole Grain Pizza Crust
Categories: Camping, Breads, Italian
Yield: 2 servings
1 c Whole grain baking mix 4 oz Pizza sauce
1/4 c Warm water Favorite Pizza toppers
1/2 pk Active dry yeast 1/2 c Pizza cheeses
Soften yeast in warm water. Stir in baking mix. Knead about 25 strokes.
Let rest 10 minutes. Grease skillet. Pat crust onto bottom of pan,
building up the edges. Cook about 10 minutes. Spread pizza sauce on
crust, sprinkle with favorite pizza toppings. Top with pizza cheeses
(mozarella, swiss, romano, parmesan, etc..). Cook 10 minutes or until
cheese is melted.
HINT: Put a heat diffuser between skillet and flame to keep the bottom
from overcooking.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Cous-Cous Menagerie
Categories: Fish, Dinner, Camping, Vegetarian
Yield: 2 servings
3 c Cous-cous 1 c Fresh veggies, sliced
1 c Boiling water - your favorites
1 pk Knorr's tomato-basil soup 2 Cloves garlic
1/4 c Powdered milk 1/4 c Parmesan cheese
1 Can of clams Basil, marjoram to taste
Add cous-cous to boiling water, cover and remove from heat. Let sit for
10 minutes. Combine other ingredients in separate pot and heat on stove.
When warm, add to cous-cous. Sprinkle with parmesan cheese and enjoy.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Upside Down Pizza
Categories: Camping, Dinner, Italian
Yield: 2 servings
2 1/2 c Flour 1 t Sugar
1 T Yeast 1 c Tomato sauce
1 c Warm water 1 lb Mozarella cheese
ds Salt 1 c Mushrooms, sliced
1 T Oil Other favorite toppings
Dissolve the sugar, salt and oil in the warm water. Dissolve yeast into
water solution. Let stand 5 minutes. Mix flour in until it's not sticky
and knead well. Let dough rise about 15 minutes. Flatten dough and cook
it on a low flame in a skillet. Turn over and cook the other side until a
light brown. Set aside. In the skillet, add cheese, mushrooms, and any
other pizza toppings. Add tomato sauce. Place crust on top of the sauce.
Cook for 10 minutes on a low flame or until cheese browns. Flip over and
let stand for a few minutes before serving.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Pat's Pasta and Stir Fry
Categories: Pasta, Camping, Dinner, Vegetarian
Yield: 4 servings
-----------------------------------PASTAA-----------------------------------
3 c Flour, all purpose 4 T Oil
1 c Flour, whole wheat Water, enough to cook pasta
4 Eggs
-----------------------------------SAUCEE-----------------------------------
8 T Butter or margarine 4 T Garli-Ghetti seasoning
2 T Bacon bits
------------------------------STIR-FRY VVEGGIES------------------------------
1/4 c Broccoli, chopped 1/4 c Celery root, chopped
1/4 c Zucchini, sliced 1/4 c Almonds or cashews
1/4 c Summer Squash, sliced 1 sm Water chestnut, canned
1/8 c Onion, chopped 2 sl Tree of life - Baked Tofu
1 c Mushrooms, chopped - cubed
1/4 c Bok Choy, sliced 4 T Oil
1/4 c Celery, sliced
** Pasta **
Sift the flours together onto the work surface and form a "well" in the
center. Add the eggs and oil to the center of the flour and knead the
dough together, scraping the flour from the outside into the liquid
ingredients. Once the dough has formed a nice, smooth ball, continue to
knead it by hand for several minutes. Using an Atlas Pasta machine roll
the dough out into sheets and allow to rest prior to cutting into noodles.
Cut the sheets into fettacine noodles. Place in large pot of boiling
water and cook for about 8 to 10 minutes. Drain. Place servings into
large shallow bowls.
** Stir-Fry Veggies **
Slice and chop all veggies. Heat together with oil in wok until slightly
softened. Don't overcook... Place servings on top of hot noodles.
** Sauce **
Mix the butter, bacon bits, and seasoning together in medium sauce pan.
Heat over low to medium heat until ingredients have melted and blended
together. Spread over noodles and veggies.
Be sure to skip lunch as this is gooooood and filling too.!!..
The Gourmet Gold Garli-Ghetti seasoning may be obtained from:
: Randan Corp.
: POBox 1145
: Gilroy, Ca 95021
: 800-4-GARLIX
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Veggie Spaghetti
Categories: Camping, Dinner, Pasta, Vegetarian
Yield: 2 servings
2 pk Ramen noodles 1 t Italian herbs
1 sm Zucchini, thinly sliced 1/2 t Garlic powder
1 sm Onion, chopped Water
1 sm Tomato paste, can
Start by thinly slicing the zucchini squash and thinly chopping the
onion. Boil the noodles and zucchini together until cooked. Drain all
but about 1/2 cup of water and add the spices, tomato paste and onions.
Stir and beat as desired. Enjoy...
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Quesa Noche'
Categories: Camping, Dinner, Mexican, Cheese
Yield: 6 servings
6 Flour tortillas 1 Bell pepper
1/2 lb Cheddar cheese Salsa to taste
1 Onion
Cook tortillas over medium heat in pan. Sprinkle chopped onions, bell
peppers, and salsa over one half of tortilla while it is cooking. Then
put cheese over the same half, on top of the ingredients. As soon as the
cheese starts to melt, fold the untouched tortilla half over to make a
half circle. Turn the quesa noche' over until the cheese is melted. Then
serve with more salsa.
** Option **
Add sliced black olives, mushrooms, leaf spinach, or the meat of your
choice to change the flavor.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Crab and Cheese Curry
Categories: Camping, Dinner, Fish, Vegetarian
Yield: 2 servings
1/3 c Powdered milk ds Salt
2 c Water 2 ds Pepper
1 1/2 T Butter 4 oz Crab flakes
1 1/2 T Flour 4 oz Cheese
1 1/2 T Curry powder 1/4 c Rice
Mix the powdered milk and 1 c water. Set aside. Cook rice and set
aside. Melt butter in medium pan. Stir in flour to create a paste.
Slowly stir in milk. Heat for a few minutes then add spices and cheese.
When cheese has partially melted, stir in crab flakes. (Keep crab frozen
until ready to leave for trip. It will last 2 to 3 days.) Heat until
hot. Serve over rice. Enjoy......
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Coyote Lake Zucchini
Categories: Camping, Dinner, Vegetarian, Cheese
Yield: 2 servings
2 lg Zucchini, sliced 1 1/2 c Minute rice
1 sm Can tomato sauce 1 c Cheese, grated favorite
1 pk Onion soup mix Water, as needed
Slice zucchini and place in pot with tomato sauce. Mix in onion soup
mix and 1/2 c water. Let this simmer at low heat until zucchini are
tender. In another pot, prepare minute rice according to directions.
Once zucchini is tender and rice is done, mix all the ingredients of the
two pots together. Add grated cheese, mix evenly and chow down.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Chicken and Dumplings
Categories: Poultry, Camping, Dinner, Vegetarian
Yield: 2 servings
1 c Flour 1 Carrot, chopped
2 t Baking powder 1/2 Onion, chopped
1/4 c Powdered milk Salt, thyme, oregano, basil,
2 T Vegetable oil -pepper, parsley, sage to
1 sm Can boned chicken -taste....
1 Stalk celery, chopped 4 1/2 c Water
Dumplings:
: Mix flour, baking powder, milk, and salt together. Add 1/2 c
water and oil and mix until moistened.
Chicken Broth:
: Combine chicken, celery, carrot, onion, and spices with 4 c
water. Bring to a boil. Reduce heat. Drop dumpling dough by spoonfuls
into broth and simmer until dumplings are cooked.
Variations:
: Add zucchini, chili powder, green chili, or cabbage to chicken
broth. Substitute ramen or veggie noodles for the dumplings.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Dandelion Salad
Categories: Vegetarian, Dinner, Camping
Yield: 2 servings
6 c Dandelion leaves, young & 2 T Brown sugar
- tender 1/4 t Salt
4 sl Bacon 1 T Lemon juice
2 T Vinegar 1 Egg, hard boiled
Cook bacon over stove. When done, remove and cool grease. Add
vinegar, lemon juice, sugar and salt to bacon grease and heat slowly while
stirring. Pour hot bacon dressing over washed and dried dandelion greens.
Add chopped egg and crumpled bacon to top and eat as you watch the clouds
roll by.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Linguini and Clams
Categories: Dinner, Camping, Pasta, Fish, Vegetarian
Yield: 2 servings
1/2 c Olive oil 6 oz Can of clams
1/2 t Pepper 3 T Parsley
1/2 c Parmesan cheese 1/2 c Mushrooms, dried
1 t Oregano 1 T Onion, dried
2 T Basil 16 oz Linguini noodles
3 cl Garlic Water, as needed
Reconstitute onions and mushroms in water for a few minutes. Drain.
Saute onions and mushrooms in oil. Add herbs and seasonings. Pour in
juice from can of clams. Simmer for 15-20 minutes. while cooking noodles
in water. When mushrooms are tender, add clams and parmesan cheese.
Remove from heat and serve with noodles.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Max and Louise
Categories: Dinner, Camping, Vegetarian, Pasta
Yield: 2 servings
1 qt Water 1/2 c Onions
2 c Pasta noodles Garlic, the more the merrier
1/2 lb Cheese, cheddar, jack, any Salt, soy sauce, oregano,
- combination of your - basil, cumin, cayenne,
- favorites - black pepper, cinnamon to
1/2 c Pine nuts - taste
1/2 c Nuts
Prepare the pasta using a minimum of water so that you don't have to
pour any out (after a day on the trail you need the water, and there's
all the good pasta juices in it) but still have some standing water over
the noodles. The onions, whether fresh or dehydrated, should be added to
the water with the pasta.
When the pasta is ready, add the cheese, nuts and garlic. While the
cheese is melting, add spices to taste.
The key to this meal, as with all wilderness meals, is to freely adapt
the recipe to the supplies you have in your pack.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Old World Chicken
Categories: Poultry, Dinner, Camping
Yield: 2 servings
1 lb Chicken, cut into pieces 1/4 t Poultry seasoning
1/4 t Curry powder 1/4 t Onion powder
1/4 t Garlic powder 8 oz Bottle soy sauce
1/4 t Sage 1 t Butter
1/4 t Oregano
Put chicken pieces in large pan, greased lightly with butter. Add
spices and soy sauce. Cook over medium heat until done.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Sheep Herder Potatoes
Categories: Side dish, Dinner, Camping
Yield: 2 servings
1 cn Whole new potatoes Salt, pepper, & garlic
1 cn Evaporated milk - powder to taste
ds Flour
Drain water off the canned potatoes and dump them into a pan over
medium high heat. With a spatula, start cutting the potatoes as they fry.
Once heated, add the evaporated milk and let it start to simmer. Don't
let the pan get too hot or the milk will scorch. Add seasonings to taste.
Add flour for thickening if needed.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Fish Chowder
Categories: Fish, Camping, Dinner
Yield: 4 servings
6 sm Trout 1/4 c Flour
1 md Onion 1/4 c Powdered milk
6 Carrots Salt, pepper, garlic,
6 Potatoes - parsley to taste
6 Stalks celery Water, as needed
10 oz Can of corn
Clean and peel raw vegetables. Chop them into small pieces and add to
pot of boiling water. Cook until tender. In a separate pot, boil the
cleaned and beheaded trout for 10 minutes. Remove trout (save cooking
broth) and let fish cool. Once cool, skin trout and remove bones. When
vegetables are tender, add fish, reserved fish broth, can of corn, and
seasonings to taste. Combine flour with powdered milk in a pint jar.
Shake well. Add to vegetable mixture, stirring constantly until chowder
thickens to desired consistency. Serve with crackers or hot biscuits.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Cous-cous with Veggies
Categories: Dinner, Vegetarian, Camping
Yield: 2 servings
1 Box Cous-cous Butter, salt pepper to taste
1 c Veggies, any kind Water, as needed
1 cl Garlic
Boil veggies in water. Add garlic and cous-cous. Remove from heat.
Once water is absorbed by cous-cous, season with butter, salt and pepper.
Variations:
Add a can of turkey or chicken after veggies are boiled.
Season with soy sauce.
Add pine nuts, nuts, raisins and/or maple syrup and eat hot for
breakfast.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Packer's Peppers Magnifique
Categories: Dinner, Camping, Vegetarian, Cheese
Yield: 2 servings
2 Whole green pepper, gutted 1/2 c Green onions
- one per person 6 sl Cheese, per person
1 pk Near East brand wheat pilaf Garlic, lemon pepper to
1 c Raisins - taste
Place pilaf, raisins, onions and spices in large pot. Cook pilaf
according to directions. Place whole green peppers on top of pilaf
mixture while cooking so that they can be steamed soft by the time the
pilaf is done (about 25 minutes boiling time). When done, stuff the
pepper with alternating layers of pilaf and cheese until pepper is
bulging. Top with more cheese and stuff yourself until bulging.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Tortilla Pizza
Categories: Camping, Dinner, Breads, Italian
Yield: 2 servings
3/4 c Water 1 T Garlic
6 oz Tomato paste 1 t Vegetable oil
1 T Oregano 1 c Mozzarella cheese, grated
1 T Basil 4 9" whole wheat tortillas
1 T Thyme 1 c Pizza toppings, to taste
Combine water with tomato paste. Add spices and stir until
consistency is uniform. Add more or less water depending on teh desired
thickness of sauce. Heat to boiling, stirring constantly, then set aside.
Make sure skillet is well oiled. Put 2 tortillas together in skilet and
cook over low heat until brown. Spread 1/2 sauce on top, add 1/2 toppings
and 1/2 cheese, cover and cook 4 to 5 minutes or until cheese melts.
Repeat for second set of tortillas.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Cous-cous with Chicken
Categories: Camping, Dinner, Poultry, Vegetarian
Yield: 2 servings
1 pk Cous-cous Tobasco to taste
4 oz Can chicken Water, as needed
1 c Dried veggies
Boil cous-cous and dried veggies with enough water to cover. When
water is absorbed, add chicken, Tobasco and any other seasonings to taste.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Miller's Beef Jerky
Categories: Camping, Meats
Yield: 4 servings
24 oz Flank steak 1 t Onion powder
3/4 c Red wine 1/2 t Garlic powder
1/3 c Worcestershire sauce 1/4 t Pepper
1/2 c Soy sauce 1/2 Onion, sliced
1 t Seasoned salt 3/4 c Water
PREPARE AT HOME;;
: Trim fat off of steak. Slice it along the grain into thin
strips. Combine rest of the ingredients. Add strips of meat, cover
tightly and let sit, refrigerated, overnight. In the morning, drain off
liquid and arrange meat strips over oven rack. Put foil below the meat to
catch drips. Bake at 150ø for 6 to 8 hours, leaving the oven door
slightly open. Turn oven off and let jerky sit for about 2 more hours or
until dry. (Thickness of jerky determines cooking time. Use your own
judgement.)
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: High Bush Cranberry Tea
Categories: Beverages, Camping, Alcohol
Yield: 2 servings
1 c Cranberries, off nearest oz Brandy
- bush Water, as needed
ds Honey
Place 8 to 10 cranberries in a cup (cranberries are best after the
first frost. Berries can usually be found anytime of the year as a few
will last over the winter). Pour boiling water over berries and add a
taste of honey. Mash berries to release flavor. A small amount of brandy
can be added as a nightcap. Watch out for the seeds.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Paul's Toddies
Categories: Beverages, Camping, Breakfast
Yield: 1 servings
1 t Postum 1 ds Cinnamon, optional
2 t Hot chocolate mix 1 ds Vanilla, optional
1 t Powdered milk Water, as needed
Mix dry ingredients. Boil 1 c water. Add water to dry ingredients,
stir and serve. Drink up, hic...
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Hell Canyon Brownies
Categories: Cakes, Camping
Yield: 36 brownies
1 c Unbleached flour 8 oz Pkg. semisweet chocolate
2 Eggs 6 oz Can frozen orange juice
1 c Brown sugar 1/4 c Coconut
1/2 t Salt 1/2 c Walnuts
1/4 c Margarine 1 t Vanilla
PREPARE AT HOME::
Cream margarine, sugar and eggs. Add all other ingredients. Mix and
spread into shallow, greased 9"x9" pan. Bake at 325ø for 30-35 minutes.
Cut into 1 1/2" squares and seal in airtight container to take along on
trip. These are guaranteed to get you up Hell Canyon and back in a day.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Kathy's Magic Popcorn
Categories: Camping, Desserts
Yield: 1 servings
1/4 c Popcorn 1 1/2 T Brewer's Yeast
1 1/2 T Olive oil Salt to taste
Pour oil into backpack pot. With 3 kernels of popcorn at the bottom and
the cover on, turn the stove on high. After the 3 kernels pop, pour the
rest of the popcorn in. Just before popping stops, remove pot. Sprinkle
Brewer's yeast over popcorn. Add salt if desired.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Chocolate Tortillas
Categories: Camping, Desserts
Yield: 2 servings
4 Flour tortillas Butter or oil
2 Chocolate bars
Heat butter or oil in skillet. Add tortilla and cook until lightly
browned. Flip tortilla. Add grated or broken up chocolate according to
personal taste. Cover skillet so chocolate will melt. Fold tortilla and
enjoy. Repeat.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Boy Scout Ice Cream
Categories: Camping, Desserts, Dairy
Yield: 1 servings
1 cn Eagle Brand sweetened, - blueberry are best)
- evaporated milk Fresh snow
1 cn Fruit pie filling (cherry or
Start by placing about 2 quarts of clean snow in a 4-quart or larger bowl
and pour in 1/2 of the milk. Mix the snow and milk together with a spoon
(wooden ones work best) until the mixture has the consistency of ice
cream. Adjust mixture by adding either milk or snow or both as needed.
When the mixture is right, pour in the fruit. If things look a little
runny, set the entire mixture outside the tent in the sub-zero
temperatures. Eat as soon as possible. Makes enough to feed a small
troop.
Hint: This recipe is best in teh winter. Summer snow is usually too
coarse and dirty to make ice cream.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Backcountry Cheesecake
Categories: Camping, Desserts
Yield: 4 servings
1 T Butter 1 1/3 c Water
1/3 c Milkman powdered milk 1 pk Jello cheesecake mix
In pan you want to make cheesecake in, melt butter. Mix in graham cracker
crumbs included in cheesecake mix. Add water to make a stiff paste and
press along bottom of pan. Combine milk with filling mix. Pour over
crust. Set in a cool place (a snowbank works great) for about 15 min.
Voila - instant cheesecake!! Garnish with favorite strawberry, cherry, or
blueberrys fresh or preserves.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Backcountry Compote
Categories: Camping, Desserts, Alcohol
Yield: 4 servings
3 c Mixed dried fruit (your - taste
- favorites) Water
1 T Cinnamon Options: almonds, sunflower
1 c Whipped cream or yogurt - seeds, coconut, trail mix,
Brown sugar or honey to - brandy, or fresh fruit
In a saucepan, cover the dried fruit with water. Cook til soft. Add
sweetener, cinnamon and any optional ingredients (this is a good time to
clean out your pack!). Continue to simmer gently. Whipped cream or
yogurt is mixed in or dolloped on top for garnish. Serve on pancakes for
breakfast or alone for dessert.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Jello Salad
Categories: Camping, Desserts
Yield: 4 servings
3 oz Pkg of Jello mix, any flavor 1/2 c Trail mix
2 c Water Options: candy or nuts
1 c Fruit, any kind
Add 1 c of boiling water and 1 c cold water to jello mix. Add fruit and
any other filler desired. Place in a pan or container that can be tightly
covered. Put container in a cold flowing creek for a few hours (or
overnight) and the salad will be set.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Pistachio Pudding
Categories: Camping, Desserts
Yield: 4 servings
1 pk Pistachio pudding, instant 3 T Powdered milk (enough to
2 c Water, cold - make 2 c of milk)
Mix powdered milk with water in 1 quart water bottle. Add pistachio
pudding mix. Shake vigorously for 2 minutes. Pour liquid into cups.
Allow to set (time varies depending on outside temperature) and serve.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Fruit Soup
Categories: Camping, Desserts, Fruits
Yield: 8 servings
2 qt Water 3 Cinnamon sticks
8 oz Dried apricots 2 c Juice, any kind
8 oz Raisins 3 T Cornstarch
8 oz Pitted prunes Yogurt or whipped cream
Soak fruit overnight in water, if possible. Other dried fruit can be
added or substituted. The next day, bring water, fruit, and cinnamon to
boil and simmer until tender. Dissolve cornstarch in 1/2 c juice. Add
mixture plus the rest of the juice to soup and stir until thick. Serve
either warm or cold. A spoonful of yogurt or whipped cream makes this an
extra treat.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Apricot/Peanut Delight
Categories: Camping, Desserts, Fruits
Yield: 2 servings
1 pk Dried apricots 1 pk Rice cakes
8 oz Peanut butter Water
Cut the apricots into small pieces. Place in pan with enough water to
barely cover fruit. Cook slowly until you have a warm, thick paste.
Meanwhile, break each rice cake into 4 pieces. Smear with peanut butter.
Cover with warm apricot puree and enjoy.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Fruit Squares
Categories: Camping, Desserts, Fruits
Yield: 16 squares
2 Eggs 1 c Fruit, chopped (dried fruit
1/2 c Honey - apricots, raisins, apples,
2/3 c Flour - pineapples, pears, etc.)
1 c Pecans, chopped 1/2 c Chocolate chips
PREPARE AT HOME:
Mix eggs and honey. Add flour and mix. Blend in nuts, fruit and
chocolate chips. Scrape into a greased 8"x8" baking dish. Bake at 350øF
for 30 minutes or until the top begins to brown. Cut into squares (2")
and store in an airtight container for trip.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: Cookstove Cake
Categories: Camping, Cakes, Desserts
Yield: 4 servings
1 pk Richmoor Sierra Coffee Cake 1 lg Pot
- (any water-based cake mix) 1 sm Pot
1/2 c Water Pebbles
Line bottom of larger pot with one layer of small pebbles. Pour cake mix
and water into smaller pot and mix until smooth. Place small pot inside
of large pot (on top of pebbles). Cover and cook over low to medium heat
for 15 minutes or until the cake doesn't stick to a wooden toothpick or
match. Enjoy and then when they've cooled off return the pebbles to where
you found them.
** Wilderness Ranger Cookbook US Forest Service **
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---------- Recipe via Meal-Master (tm) vv8.00
Title: High Country Fry Bread
Categories: Camping, Desserts, Breads
Yield: 4 servings
2 c Flour Water
1 t Salt 3 c Oil (enough to fry bread)
1 T Baking powder Honey to taste
1/2 T Cooking oil
Mix dry ingredients. Add 1/2 Tbsp oil and enough water to make a stiff
dough. Knead for 5 minutes. Roll into 3" balls and flatten each like a
pancake. Cut thin lines from the center to outside of pancake (in the
shape of a star) so that air can get into the dough. Place this into
heated oil in skillet. Cook until golden brown and crispy. Top with
honey.
Variations: Top with refried beans and grated cheddar cheese; stir-fried
veggies and cheese; fruit pie filling; you decide......
** Wilderness Ranger Cookbook US Forest Service **
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