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Backpacker Cooking

Troop 78 Colton, New York

Here are some recipes that are light and easy to make on the trail.

Trail Pecan Pie
1 box Instant Butterscotch Pudding
1/2 Cup instant milk
1 Package of small pie shells
1 Package crushed pecans
At home:
Put pudding and milk in a baggie.
In camp:
Add 1 1/2 cups of water to the baggie and shake well.  Place baggie in a cool stream if possible to allow pudding to chill.  At dessert time, put pudding in pie shells and sprinkle pecans on top. 
Variation: Instead of pie shells, just use graham cracker crumbs and mix with pudding and pecans.
Beefy Mac-N-Cheez
1 box Mac-n-cheese
1/4 pound hamburger.
At home:
Break up beef and brown.  Then turn on low to help the beef dehydrate.  Allow to cool and place in baggie.
In camp:
Add about 2 Tablespoons of water to the baggie with the beef in it.  Cook Mac-n-cheese according to directions.  Drain excess water from beef baggie.  Add beef to mac-n-cheese and allow to sit for a few minutes.
Fry Bread
1 C Flour
1 tsp. baking powder
1/2 tsp. salt
Warm milk or water
Heat oil in a frying pan or in the bottom of a dutch oven.  Combine dry ingredients and mix well.  Add enough milk or water to make a soft dough.  Knead until no longer sticky.  Pinch off a two inch ball and roll into a flat circle.  Fry quickly on both sides in hot oil.  Serve with Jam, honey, or with a sprinkle of salt.
Backpacker Potato Soup
1T Margarine
1/2 T dried chopped onion
1/2 t salt
Celery salt to taste
Black Pepper to taste
1 3/4 C water
1/2 C dry milk
2/3 C instant mashed potatoes
1/2 t dried chives
Parmesian cheese to taste
Dried bacon or bacon bits
At Home:
     Bag 1- potatoes, chives, bacon
     Bag 2- onion, salt, celery salt, pepper, dry milk
In Camp:
     Mix Bag 2 in pot with water and margarine.  Bring to boil.  Add Bag 1 and stir constantly until soup thickens.  Add Parmesian if desired and serve.

Spicy Peanut Sauce Noodles
1/2 Cup Peanut Butter
4 tsp. crushed garlic
3 Tbs. cider vinegar
2 tsp. brown sugar
1 tsp. dried red pepper
1 Tbs. dried cilantro
salt and pepper
noodles of your choice
At home: Mix all ingredients except noodles in a baggie and seal.
In camp: Cook and drain noodles, saving one half cup of water.  Add sauce and water to noodles and toss.
Chicken Gravy and Stuffing
1 1/2 Cups instant stuffing mix (stove top or other brand)
1 package chicken gravy (size to make one cup)
1 foil package of chicken
At home, put stuffing mix in one bag and gravy mix in a separate bag.  In camp, add one cup boiling water and chicken to gravy bag and stir well and place in a cozy or a warm hat, something to insulate the bag.  Add 3/4 cup boiling water to the stuffing bag and mix, then place in the cozy or hat as well.  Let both sit for about 5 minutes.  Remove from cozy, fluff stuffing and pour chicken and gravy mix over it.  Makes enough to serve one person.
Special thanks to Sarbar and freezerbagcooking.com
Chicken Adobo
At home place in one baggie:
Dash black pepper
1 chicken bullion cube, crushed (low sodium can be used)
1 Tbs granulated garlic
bay leaf
1 Cup instant Rice
Also take:
1 pkg soy sauce
1 pkg vinegar
1 7 ounce pouch chicken
In camp add cup boiling water to all and cozy 5 minutes. Add instant rice and remaining water (3/4 cup). Put in cozy until done, 10-15 minutes.  Serves 1.

Special thanks to Sarbar and freezerbagcooking.com
Golden Couscous:
In a quart freezer bag put:
2 tsp low sodium chicken bullion
1 cup Couscous
1/4 cup dried diced or shredded carrots
2 Tsp dill
Also take:
1 packet lemon juice
1 Tbl or 1 packet olive oil
In camp pour 2 cups boiling water, lemon juice and oil, stir well and put in a cozy for 10 minutes. 
Serves 1-2.