Backpacking Recipes
Mexican Corn Pie
At home, preheat oven to 350 degrees. Grease a 9x13 glass casserole dish. Beat all these ingredients together in a large bowl:
Pour the mixture into the casserole dish and bake for 45 minutes, or until a toothpick inserted in the pie’s center comes out clean. Spread in a thin layer on dehydrator trays and dehydrate at 145 degrees for 5 hours.
On trail, pour the mixture into a pot and add enough water to cover. Bring to a boil and cook until rehydrated, stirring occasionally.
From More Backcountry Cooking
- 4 whole eggs or 6 egg whites
- 2 tablespoons corn oil
- 2 (15-ounce) cans creamed corn
- 1 (4-ounce)can mild green chilies, diced
- 1 large onion minced
- 1/3 cup whole wheat flour
- 1/3 cup coarse cornmeal
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/8 teaspoon cayenne pepper
- ½ cup finely grated Parmesan cheese
Pour the mixture into the casserole dish and bake for 45 minutes, or until a toothpick inserted in the pie’s center comes out clean. Spread in a thin layer on dehydrator trays and dehydrate at 145 degrees for 5 hours.
On trail, pour the mixture into a pot and add enough water to cover. Bring to a boil and cook until rehydrated, stirring occasionally.
From More Backcountry Cooking
Hiker's Bars
- 1 16 ounce box powdered sugar
- 3/4 cup melted butter
- 2 cups peanut butter
- 3 cups crispy rice cereal
- 1 16 ounce package milk chocolate or white chocolate pieces
- 1 16 ounce package semisweet chocolate chips
Combine first four ingredients in a medium mixing bowl. Mix well. Press evenly in to the bottom of a greased 9 by 13 inch pan. Place both bags of chocolate chips in a saucepan. Cook over low heat until chocolate has melted; stirring often. Spread chocolate evenly over top. Refrigerate.
Cut into bars. Makes 16 bars. Seal in plastic bags for hiking.
Razzle Dazzle Camping Recipes
Cheddar Cheese Chowder
At home, combine and pack:
1 cup dehydrated potatoes (Dehydrate your own potatoes or buy dehydrated hash browns).
1/2 cup dehydrated onion (1 medium onion)
Pack individually:
1/4 cup margarine
1/2 pound grated Cheddar cheese
Combine and pack:
On trail, add potatoes and onion to:
3 1/2 cups water
Bring to a boil and simmer 10 minutes or until vegetables are rehydrate and tender. Stir in margarine. Add flour mixture a tablespoon at a time, stirring well. Add cheese. Simmer until soup thickens, stirring all the while.
Servings: Four servings of 1 1/4 cups each.
1 cup dehydrated potatoes (Dehydrate your own potatoes or buy dehydrated hash browns).
1/2 cup dehydrated onion (1 medium onion)
Pack individually:
1/4 cup margarine
1/2 pound grated Cheddar cheese
Combine and pack:
- 2 Tablespoons flour
- 1/4 teaspoon sage
- 1/4 teaspoon cumin
- 2 Tablespoons parsley
- 1 bay leaf
- 1/4 teaspoon nutmeg
On trail, add potatoes and onion to:
3 1/2 cups water
Bring to a boil and simmer 10 minutes or until vegetables are rehydrate and tender. Stir in margarine. Add flour mixture a tablespoon at a time, stirring well. Add cheese. Simmer until soup thickens, stirring all the while.
Servings: Four servings of 1 1/4 cups each.
Instant Tomato-Black Bean Soup
At home, combine:
1 tablespoon plus 1 teaspoon tomato powder
1 Tablespoon plus 1 teaspoon black bean powder
Generous dash salt, or to taste
Generous dash garlic powder
Generous dash chili powder
On trail, pour soup mix into an insulated mug and add:
1 cup boiling water
Cover and let stand 5 minutes
Six Servings: Instant Tomato-Black Bean Soup
1/2 cup tomato powder
1/2 black bean powder
1/2 teaspoon salt, or to taste
1/2 teaspoon garlic powder
1/4 chili powder, or to taste
Use 1/4 cup mix per 1 cup boiling water
1 tablespoon plus 1 teaspoon tomato powder
1 Tablespoon plus 1 teaspoon black bean powder
Generous dash salt, or to taste
Generous dash garlic powder
Generous dash chili powder
On trail, pour soup mix into an insulated mug and add:
1 cup boiling water
Cover and let stand 5 minutes
Six Servings: Instant Tomato-Black Bean Soup
1/2 cup tomato powder
1/2 black bean powder
1/2 teaspoon salt, or to taste
1/2 teaspoon garlic powder
1/4 chili powder, or to taste
Use 1/4 cup mix per 1 cup boiling water
Mashed Potato Pancakes
Serve this for dinner or a spicy breakfast. Applesauce makes a fine accompaniment.
At home, combine in a zipper-lock bag:
1 1/2 ounces instant mashed potatoes
1 1/2 tablespoons whole wheat flour
1/4 teaspoon cayenne powder
1/2 teaspoon onion powder
1 1/4 teaspoons garlic powder
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper (optional)
Pack these items individually
2 1/2 ounces instant hash browns
2 ounces Cheddar cheese, grated
On trail, cover hash browns with 1 cup boiling water and let stand 10 minutes. Whisk into mashed potatoes mixture.
Gently fold in hash browns and cheese. Spoon onto greased skillet and flatten. Cook like a pancake.
At home, combine in a zipper-lock bag:
1 1/2 ounces instant mashed potatoes
1 1/2 tablespoons whole wheat flour
1/4 teaspoon cayenne powder
1/2 teaspoon onion powder
1 1/4 teaspoons garlic powder
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper (optional)
Pack these items individually
2 1/2 ounces instant hash browns
2 ounces Cheddar cheese, grated
On trail, cover hash browns with 1 cup boiling water and let stand 10 minutes. Whisk into mashed potatoes mixture.
Gently fold in hash browns and cheese. Spoon onto greased skillet and flatten. Cook like a pancake.
