Archive for April, 2009

Makes 1 to 2 servings

When I was writing A Fork in the Trail, Kurt Larson (Kipawa Kurt) sent this to me with a note saying that it is one of his favorite recipes. I was skeptical at first but  after trying it I recommend the dish as a tasty addition to your trail food repertoire. While it is not a super lightweight recipe, it does make a great side dish to a campfire-grilled steak. As a variation, we add a bit of gruyere cheese to the recipe.

1 large white onion
1 single serving pouch or cube beef bouillon
1 to 2 tablespoons butter, to taste

At Home
Pack the onion and beef bouillon in a ziplock bag. Add the butter to any other butter you will take on your trip. Pack enough aluminum foil to double-wrap the onion.

At Camp
Make sure you have some hot campfire coals. Peel the onion and cut it in half. Scoop out a small portion of the center and place the bouillon in the cavity. Put the two halves back together and cover the outside liberally with butter. Wrap the entire onion with two layers of foil. Place the bundle near the hot coals and cook until the onion softens. Open the package, separate the halves and cover with the gruyere cheese. Serve with a slice or two from a mini baguette.


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Dennis Schmitt, known for his work on the Philmont Country Cookbook and for authoring the A Taste of Troop 928 Cookbook, generously granted permission for me to share some trail egg nog recipes with you. You can find links to both cookbooks on MacScouter’s Cooking and Cookbooks page.

The first is a family friendly version and is completely yummy. Dennis says that it comes from the Troop 928 cookbook but may have appeared in an earlier book.

egg nog brink mix

1 1/2 cups instant dry milk
1/2 cup nondairy creamer
1/2 cup powder egg mix
2 tablespoons brown sugar
1/2 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground

At Camp
Mix 1/3 cup of mix with cold water and stir.

This second version is for the adults only.

egg nog – adult backpacker version 

2 oz light rum
1/4 cup powdered milk
1/3 cup water
1 tablespoons powdered sugar
1 – 1 1/2 tablespoons powder egg mix

At Camp
Shake all ingredients (except nutmeg) with ice or snow in a Nalgene bottle and strain into a sierra cup. Sprinkle nutmeg on top and serve.

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dehydration time: 5 to 10 hours
makes 2 to 4 servings

Bagels survive well in a backpack. The hint of lime in the salsa complements the tuna; chicken would also work well in this wrap.

1/4 cup frozen corn, thawed
1 tablespoon lime juice
1/2 cup salsa
1/4 cup canned black beans, drained and rinsed
2 foil pouches tuna, approximately 3 ounces each
2 multigrain bagels

At Home
Mix corn, lime juice, salsa, and black beans together. Spread the mixture on lined dehydrator trays and dry for 5 to 10 hours. Place the dried salsa in a ziplock bag with the pouches of tuna. Wrap and pack two bagels in plastic wrap and place them in the ziplock bag with the other ingredients.

At Camp
Remove the tuna pouches from the ziplock bag. Add warm water to the salsa mixture, using a little less water than dried mix. Once rehydrated, add the tuna to the salsa mixture and place 1/4 of the mixture on each half of the bagel. Serve open faced.

If you are planning to have this for lunch on the trail, add cold water to the salsa mixture at breakfast, and it’ll be ready by the time you stop for lunch.

From A Fork in the Trail by Laurie Ann March ©2008

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