Backpack Gourmet: Good Hot Grub You Can Make at Home, by Linda Frederick Yaffe

By Linda Frederick Yaffe

  • Over one hundred sixty recipes for soups, stews, pasta, casseroles, and breakfast and snack ideas
  • Potato Soup Parmesan, Seafood Stew, candy and bitter Noodles, highly spiced Chicken
  • Tips on drying foodstuff in a dehydrator or oven

    Meals at the path may be as scrumptious and sundry as nutrition ready at domestic. you could create nutrients to fit your tastes or diet--vegetarian, low fats, Asian, Italian. foodstuff ready and dehydrated at domestic are compact and light-weight, excellent for the backpacker, and more secure than packing perishable meals. the writer exhibits how one can arrange the food in order that they will trip good and may be effortless to reconstitute in camp. the simple step by step directions aspect the way to prepare dinner and dry light-weight, pleasurable nutrients at domestic after which arrange them simply in camp--truly whole, fast meals.

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    Extra resources for Backpack Gourmet: Good Hot Grub You Can Make at Home, Dehydrate, and Pack for Quick, Easy, and Healthy Eating on the Trail

    Sample text

    Always carry wind- and waterproof matches. The campsite without a wood fire is a cleaner, quieter place. The peace is welcome. The darkness is friendly. One’s attention is focused upon the stars, the trees, and the wind, rather than the campfire. Today’s superb selection of clean, hot, and easy-to-operate portable stoves for backpackers and paddlers provides many good choices. Consider which features best suit your most frequent style of wilderness travel. Liquid Fuel Stoves Liquid fuel stoves burn white gas (in North America), kerosene (everywhere else in the world), auto gas, or diesel.

    1. Oil a 10-by-13-inch glass casserole dish. 2. Mix together in a large bowl: 8 cups puffed rice cereal 2 cups any variety nuts, chopped 3. Gently heat in a saucepan just until bubbling: 10 ounces English toffee bits � cup honey 4. Pour the toffee mixture over the cereal mixture. Mix well; then press firmly into the casserole dish. 5. Cover and refrigerate for 2 hours or until firm. Bring to room temperature. 6. Cut into 24 squares. Wrap squares individually before storing at room temperature. 5 ounces 1.

    5. Cut into 8 bars while still warm; then let them cool completely in the pan on a wire rack. 6. Store in individual serving-sized bags. Karen’s Oatmeal Breakfast Cake 16 servings Weight 1 serving = 4 ounces 1. Stir together in a large, heatproof bowl: 1 cup rolled oats � cup honey � cup canola oil 1 cup boiling water Let cool for 20 minutes. 2. Preheat oven to 350 degrees. Oil a 10-by-13-inch casserole dish. 3. Add to the oat mixture: 2 eggs � cup yogurt � cup packed brown sugar 1½ cups whole wheat flour 2 tablespoons toasted wheat germ 2 tablespoons brewer’s yeast 2 tablespoons instant dry milk 2 teaspoons ground cinnamon 1 teaspoon baking powder � teaspoon baking soda 1 cup any variety nuts, finely chopped Beat well.

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