RECIPES - JANUARY 2000

SOUP MIX

by: WW

1/16/00 3:25 PM

3 pkg. frozen peas and carrots

1 t dehydrated chopped garlic

1 small bunch celery

1 T dried chopped chives

1 Lg. or 2 Sm. bell peppers

1 T dried parsley

2 T dehydrated chopped onion

 

Dice celery and peppers into 1/4" pieces. Dehydrate peas and carrots, celery and pepper until very dry (to the crunchy stage).

Cool and put all ingredients in a Ziplok bag. Flatten to remove air. Run a rolling pin over the bag several times being careful not to puncture it (dehydrated veggies have sharp corners). Shake the bag to mix and pack in canning jars. Lasts almost forever. I use this in soups, stews, fried rice and pilaf.

QUICK FRIED RICE

by: WW

1/16/00 8:06 PM

When you need to multi-task and you're short on time...

1 pkg. flavored rice mix (or 2 C plain cooked rice)

1/8 C Soup Mix (above)

2 Cs water

2-3 eggs, beaten

1 T butter

2-3 T oil

1/3 pkg. fried rice seasoning

1 can shrimp (or diced chicken/pork/etc.)

1 t soy sauce (optional)

 

Combine rice mix, water, butter and Soup Mix in a microwave-to-oven-to-freezer type dish. Cook for ~ 12 minutes or until set Place rice mix (or plain rice) in freezer for 20-30 minutes or until cold.

Heat oil over medium-high heat Add cold rice and pour beaten egg over top. Let cook until egg just starts to set, then mix well. Add fried rice seasoning and shrimp (soy sauce if desired) and continue cooking until rice begins to brown.

You can substitute 2 C cold cooked instant or long-grain rice. You can also substitute reconstituted powdered egg for whole eggs.

SOUTHWESTERN RICE

by: Sonny

1/16/00 8:45 PM

Look for Knorr brand "Chicken with Tomato" bouillon. Each cube makes two Cs of broth, just the right amount for 1 dry C of rice. Fry the rice first in a little oil until it turns light golden brown. Then stir into boiling bouillon, turn down the heat and simmer for 17 minutes. You can use this with Mexican or Cajun recipes.

STEW WITH GREEN PEPPERS

by: Dragoona

1/18/00 1:22 am

3 lb. boned buffalo cut into 1-1/2 " cubes

1 T salt

1 medium sized dried hot red chili pepper, crushed

5 1/2 C. of hominy (can use canned and use the juice)

Flour for dusting

2 cloves of garlic, peeled and crushed

2 T oil

2 t oregano

1/4 t black pepper

1/2 C. minced fresh parsley

6 dried juniper berries, crushed

6 green peppers, washed, cored and quartered

2 yellow onions, peeled and chopped

1 qt of water.

Roll the buffalo cubes in flour. Brown slowly on all sides in oil in heavy kettle. As the meat browns add black pepper and crushed juniper berries.

Drain meat on towels to drain. In the same kettle sauté the onions 'til golden, return meat to kettle.  

Mix in the remaining ingredients; cover and simmer for 1-1/2 hrs. Stir every once in awhile.

Serve with fresh frybread.

Substitute beef or lamb if you like

MUSHROOM RECIPES

by: Dragoona

1/18/00 1:33 am

*Stuffed Mushrooms*

1. 10 to 12 Large button mushrooms, cleaned and stemmed (wipe them off with a clean towel rather than washing them for more flavor).

2. Place mushrooms on a cookie sheet and brush lightly with vegetable oil or olive oil

3. Mix dried breadcrumbs - approx. 1/2 C, parmesan cheese about 2 T, 1 finely minced garlic and about 2 stalks fresh parsley or about 1 t, add the finely diced stems.

4. Stuff the buttons with the breadcrumb mixture and brush with oil.

5. Bake at 350 degrees approximately 20 minutes until tender.

Easy and good side dish.

*Portabella Mushrooms*

2 or 3 good sized Portabella mushrooms or tree mushrooms if available. Slice in thin slices

 1 Italian sweet pepper seeded and cut in strips

 1 green pepper, seeded and cut in strips

1 medium mushroom sliced

Sauté in just a little olive oil until vegetables turn color. Good served on French bread...or, stuff fry bread with it

WILD RICE & MUSHROOM SOUP

by: Dragoona

1/18/00 1:41 am

12 ounces fresh wild mushrooms (such as chanterelle, morel, porcini, shiitake, portabella, and/or oyster) cleaned and sliced

1 small onion, finely chopped

1 teaspoon thyme

2 teaspoons sunflower oil

1 rib celery, diced

2 garlic cloves, minced

6 Cs vegetable stock

1/4 C sherry or red wine (optional)

1/3 C wild rice

1 carrot, diced

 

In a large pot over medium high heat, sauté onion in oil until translucent, about 4 minutes.

Add garlic, mushrooms, carrot, and celery. Cover and cook until vegetables are softened, about 3 minutes.

Add stock, rice, thyme, and sherry or wine, if desired. Bring to a boil; reduce heat, cover, and simmer until rice is very tender, about 1 hour.

Makes 6 servings.

MY FAVORITE OUTDOOR RECIPE BOOK

by: RoadWarrior

1/19/00 12:35 am

The Geezer Cookbook

You will have to sort out some of the Boy Scout chili recipes, but there are some really simple outdoor-capable bread recipes and snacks in this cookbook.

I have several others that I'll gladly email to anybody who wants them...

Bon Appetite

6-WEEK BRAN MUFFINS

by: Pooch

1/19/00 10:58 PM

5 Cs Flour

5 t baking powder

3 Cs Sugar

4 eggs beaten

1 box(15oz)Raisin Bran Cereal

1 Qt buttermilk

4 t cinnamon

1 C vegetable oil

2 t salt

more raisins(optional)

Mix first six ingredients with a wooden spoon. Add eggs and buttermilk. Add oil. Refrigerate batter for up to six weeks. Bake as needed in well greased muffin tin at 400* for 15 to 20 minutes.

SURVIVAL SAUSAGE

by: Pathfinder

1/20/00 3:44 PM

Dried meat can be made into a pemmican, the survival sausage, by drying pieces of meat, mixing with berries and sealing with fat. Heat the fat in pan to render it down and provide the liquefied fat which will bind the chopped meat into a stodgy mass.

You can add dried berries for extra flavor. The finished mixture is stuffed into the cleaned out intestine of a large animal. It can be eaten cold, or slice and fry it or add it to stews.

HONEYED CARROTS

by: Freya

1/20/00 3:52 PM

1/2 C dehydrated carrots

1/4 t cinnamon

1 C water

1/4 t nutmeg

1/2 teaspoon salt

1 T butter

3 T honey

 

Combine carrots and water in pan and simmer until carrots are tender. Drain all but 2 T liquid; add honey, spices, salt and butter. Simmer over low heat until glazed, about 5 minutes. Makes 2-3 servings (and uses a few of the many, many cans of carrots we have somehow accumulated)

POTATOES AU GRATIN #1

by: Freya

1/20/00 3:55 PM

1 C dehydrated potato slices

1/2 t salt

1/4 C cheddar cheese powder

1/4 t cornstarch

1/4 C powdered milk

1-1/2 Cs water

dash garlic powder

 

Bring all ingredients to a boil and simmer about 30 minutes until potatoes are tender. Makes 4-6 servings.

QUICK CAMP BREAKFAST FOR 2

by: WW

1/20/00 4:47 PM

1/4 - 1/2 lb. bacon, ham or sausage - Cook at home; crumble up/dice; pack in Rubbermaid bowl or Ziplok bag in cooler. Reserve cooking fat if desired in separate container. Substitute Hickory Sweet Real Bacon Bits if desired.

6 eggs - Beat them up at home with a little water; store in Rubbermaid bowl in cooler. Substitute dehydrated if desired.

1/2 pkg. Betty Crocker hash browns - Add 2 t dehydrated chopped onion; store in Ziplok bag

Biscuits - Make at home; wrap in paper towels and pack in hard plastic container

Butter, cooking oil or reserved fat

Dried bell pepper, mushrooms, cheese powder etc. as desired

Put a stockpot of water to boil - I prefer the stainless steel kind with a flat lid. Put the hash browns into a small metal mixing bowl; add just enough boiling water to cover and set aside. Heat 2-3 T oil or grease to sizzlin' in a cast iron or Teflon frying pan. Invert the stockpot lid (your kitchen tongs come in handy for this!) and place wrapped biscuits atop the lid to warm (cover them with a foil pie tin for faster heating).

Drain any excess liquid and cook the rehydrated hash browns in hot oil until lightly browned on one side, then flip over (like a pancake) and cook until lightly browned on the other side. Return to metal mixing bowl and cover with paper plate or foil to keep warm. Lower heat and add a little grease or butter. Shake up the eggs, then dump into the pan with bacon, ham or sausage; add peppers, mushrooms, and cheese as desired. Cook until set (scrambled or omelet style). A Teflon camp pan with a folding "cool" handle works especially well for this (try Kmart, Wal-Mart or a backpacking shop).

Wash up the bowls while the eggs are cooking. Set the frying pan and spatula to soak (unless you're using cast iron) while you're eating (on paper plates with disposable forks) and give 'em a quick swipe when you're done.

Total In-Camp Prep/Cooking Time ~15 minutes (unless you start with a cold stock pot!)

After-meal cleanup time ~ 30 seconds

CORN MEAL PANCAKES

by: Pooch

1/21/00 12:09 PM

2 Cs Corn Meal

2 T Sugar

1 C Flour

2 Well Beaten Eggs

1 T Baking Powder

1-2 Cs Milk

1-1/2 T Salt

 

I pre-mix together all of the ingredients but the milk and eggs and vacuum seal in glass jars. When ready to use I add the beaten eggs and milk and cook as you would a regular pancake. I also mix the dry ingredients ahead of time in zip-lock bags for camping and add the milk and eggs right into the bag, seal it back up and knead the batter in the bag. Makes it nice for clean up afterwards.

CAMPING FAJITAS

by: Red Dog

1/21/00 12:10 PM

I'll have to get my wife to write up her Camping Fajita Recipe. It is Muy Bueno!

She cooks beef and chicken that has been marinated as well as cut up onions and bell peppers (red, yellow and green) that are also marinated. These can be cooked in advance and heated up over a campfire. Then the tortillas are heated over the fire and salsa, mole' sauce (something green, but good!) and sour cream are placed in the tortilla and it's filled with your choice of the meat and veggies. Wrap it up and dig n. YUM YUM!

Hummmm, I think that IS the recipe!

CAMPFIRE POTATOES

by: Freya

1/21/00 12:41 PM

You can adjust the recipe to accommodate the amount of people you have. This recipe will feed 6-10 hungry people.

10 lbs. potatoes (peeled and cubed)

small package of baby carrots

Broccoli/Cheese soup

2 bell peppers chopped

1 onion (chopped)

salt and pepper to taste

2 cans Campbell's Cheddar Cheese soup 2 cans Campbell's

1 package smoked sausage (sliced, bite size)

Mix all ingredients together and wrap in foil (should about 2-3 layers) and roll the ends up to close foil. We usually make 2 foils rolls. Put foil roll over campfire for about 2 hours, turning frequently (until potatoes seem tender). Depends upon heat of coals.

 

 

USE-THOSE-CANS CHOWDER

by: Freya

1/21/00 12:53 PM

2 cans cream of chicken soup

1 can carrots with juice

1 can cream of mushroom soup

1-1/2 Cs dry pasta or noodles

1 can mixed vegetables

1 can powdered milk solids

1 can whole kernel corn with juice

1 can water

1 can white potatoes with juice

 

Put all ingredients in a large Dutch oven. Heat to simmer. Add dry pasta or noodles of any type. Simmer until pasta is tender. Serve hot with crackers.

Substitute any vegetables you like. Add more potatoes and corn to make a heartier soup. You may need to add more water to cook noodles.

CAMPFIRE SAUSAGE BREAD TREATS

by: WW

1/21/00 6:19 PM

You can do the prep work at home and then just do the final step in camp...

4 Cs Bisquik or Jiffy Mix

1 med. sweet onion, diced small

*1-1/2 C milk *(enough for stiff dough)

1 T Italian seasoning

1 lb. bulk Italian sausage, hot or mild

1 small can mushrooms, chopped fine

1 bell pepper, diced small

 

At home: Fry sausage, chopping fine as you cook. Add pepper, onion, mushrooms and seasoning. Drain grease with a slotted spoon. Mix Bisquik and milk until you have a stiff dough. Add the sausage mix - the remaining grease will soften up the dough. Grease or flour hands and shape into 2" balls; place in a metal or glass baking pan and cover with foil. Store in cooler until ready to cook.

At camp: Place covered pan over in center of cooking grid for 5-10 minutes or until dough begins to "rise", then move the covered pan off to the side and let bake for another 5-10 minutes. I've done these on an open fire by setting the pan atop a log at the hot edge of the fire.

You can substitute water for the milk or use a combination of milk and water to make your sausage bread lighter. You can also shape this into an elongated loaf instead of making treats. Wrap in foil sprayed with Pam. You'll need to cook it more slowly to avoid a doughy center!

CROCK POT BEANS

by: Coffee Man

1/22/00 6:41 PM

1# Kidney Beans drained

1/4 C white sugar

1# Butter Beans drained

1/2 C brown sugar

1# Pork and Beans

1 Tbs. vinegar

1# Browned Hamburger

2 t dry mustard

1/2# Bacon

3/4 C Ketchup

1/2-1 C chopped onions

 

Bake 40 minutes @ 350 degree or all day in a crock-pot Double all amounts for the crowd-pleaser gang.

CAMP FIRE CORNWILLY

by: Fast5

1/24/00 2:54 am

1 Can Corn Beef

1 Small Onion

1 Can Sweet Corn

Salt

4-5 Large Potatoes

Pepper

 Scrub potatoes then dice into small chunk size with skin on. Dice onion.

Rinse off tops of both cans, then open.

In an iron skillet over open fire, put in the corn beef. Add 2 Cs of water; with spoon break up the corn beef, add diced onion, potatoes, corn (do not drain).

Salt/Pepper. Add more water as needed to cover, bring to boil, then Put to side of the fire, lid it, and let it simmer adding more water As needed till potatoes are fork tender, stirring every few minutes, As this will stick if cook on too high of heat

Should be more like a stew, not like soup. This was tested on the fine folks at the Colorado Camp-Out - was none left

POTATO PANCAKES

by: Relic

1/24/00 6:10 PM

Potato Latkes & Other Vegetable Pancakes

 Basic Technique:

Making any of these pancakes takes time, so set aside about one hour (however, you can save time by using two skillets.)

1. To start: Heat oven to 300' F. Lightly oil 2 cookie sheets.

2. Coarsely shred vegetables with a food processor or use the large holes on a four-sided grater. Place in a large bowl.

3. Add binders & seasonings; toss to mix well.

4. Heat 1 t vegetable oil, preferably canola, in a large non-stick skillet over medium heat, tipping pan to coat bottom with oil.

5. For each pancake, drop 1 heaping T vegetable mixture into hot oil, using the back of the spoon to flatten to about 2 1/2 inches across.

6. Cook 2 minutes per side, turning pancake carefully with pancake turner and pressing them down, until they well browned and tender.

7. Place each batch in a single layer on the prepared cookie sheets. Place in oven to keep warm.

8. Serve with applesauce or sour cream (for the beet version, you might want to add a little horseradish.)

 

Latkes (Potato Pancakes)

2 lb. (4 med. baking) potatoes

1/2 teaspoon pepper

1/3 C minced onion 1 large egg

3 Ts flour

3/4 teaspoon salt

 

Spinach - Zucchini

1 lb. zucchini, shredded and squeezed dry

12 oz. (1 large) baking potato, shredded

1 pkg. (10 oz) frozen chopped spinach, thawed and squeezed dry

1/2 t pepper

3/4 t salt

1/2 C flour

1 large egg

1 T grated nutmeg (opt)

Beet

1 lb. beets (5 or 6 med.) trimmed & shredded

3/4 t pepper

1 lb. (2 med.) baking potatoes, shredded

1 large egg

1 t salt

 1/3 C flour

Sweet Potato - Ginger

1-1/2 lb. (3 med) sweet potatoes, shredded

1/2 t pepper

8 oz. (1 med) baking potato, shredded

1 T minced fresh ginger

1/3 C minced onion

1/3 C flour

3/4 t salt

1 large egg

Tip:

Freeze cooked pancakes in a single layer between sheets of waxed paper. Reheat, without thawing first, in a 325'F oven 15 minutes or until hot

WHOLE WHEAT CHOWDER

Freya

1/26/00 11:29 am

1/2 C dried carrots

2 T dried minced onion

2 Cs water

2 T bacon bits

3 T oil

1 T flour

2 Cs cooked whole wheat

1 t salt

1/4 t pepper

2 Cs liquid milk

1 t parsley flakes

 

Cook carrots in water for 10 minutes, drain and reserve 1 C water. Cover onions with water, soak 10-15 minutes, drain. Heat oil in large saucepan over med heat Sauté onion until lightly browned. Stir in flour; cook over low heat until smooth and bubbly. Add cooked wheat, rest of ingredients and reserved liquid. Mix until blended, heat until hot through.

4-6 servings

Always looking for ways to avoid grinding flour from whole wheat!

BEVERAGE RECIPE -- JUICE CONCENTRATE WINE

Havoc

1/27/00 11:06 PM

While not a survival food, it occurred to me that beverage alcohol would be a good barter item. Wine is easier to make than beer, has a longer storage life, tastes ok warm, can be made from ALOT of different ingredients, heart doctors recommend it, it's even found in the Bible.

Decent wine can be made from almost any type fruit, and should be, especially surplus from the end of the growing season that won't be going into pies, preserves, etc. This is a bare-bones, inexpensive, beginner's recipe to get your feet wet the first time. Makes 1 gallon with about 12% alcohol.

1-2 cans (11.5oz) of your favorite flavor 100% juice concentrate

Water- without chlorine if possible, but tap water will do fine.

2 lbs. sugar

1 pkg. wine yeast--find at a homebrew/winemaker supply store

Other stuff to get at the homebrew store (improves the wine but not essential):

1 t yeast nutrient

1 t pectic enzyme

2 t acid blend

Airlock

Rubber stopper to fit the jug you will use with a hole for the airlock

 

Clean the jug, stopper, and airlock really well. Combine all ingredients in a one-gallon jug and add water until just a couple of inches of air space is left Mix well. Put on the airlock, or cap it somehow loosely (if the CO2 doesn't escape, it will explode - guaranteed!). Cover with a cloth or put in a dark, warm corner. Summon all your willpower to not drink it until stops fermenting. Should be ready to drink in 4-6 weeks.

After you get the hang of it and find a flavor you like, you may decide to go into production and make it in 5 gallon batches. Just multiply all the ingredients except the yeast

Enjoy.

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