Lunch and Dinner Recipes
Bagel Appetizers
Breakfast
Toast both sides of a plain or sour dough bagel (sliced in half) in a skillet with butter or margarine until golden brown. Sprinkle with brown sugar and cinnamon. Eat.
Dinner
Toast both sides of a plain or sour dough bagel (sliced in half) in a skillet with butter or margarine until golden brown. Sprinkle with garlic salt, Italian seasoning and Parmesan cheese. Eat.
Toast both sides of a plain or sour dough bagel (sliced in half) in a skillet with butter or margarine until golden brown. Sprinkle with brown sugar and cinnamon. Eat.
Dinner
Toast both sides of a plain or sour dough bagel (sliced in half) in a skillet with butter or margarine until golden brown. Sprinkle with garlic salt, Italian seasoning and Parmesan cheese. Eat.
Chili Mac
Serves 6
- 1 can kidney beans
- 1 can tomato sauce
- 1 can pinto beans
- 2 cups water
- 1 onion, medium, chopped fine
- 3-4 Dinner Cuts, chopped fine
- 1 1/2 cups elbow macaroni
- chili powder
- cumin
- garlic powder
- sour cream
- cheddar cheese
Cheese Quesadillas, Spanish Rice, Refried beans
- flour tortillas
- vegetable spray, butter or margarine
- grated cheese
- refried beans (canned or dehydrated)
- Packaged Spanish rice (I prefer the Lipton brand)
- shredded lettuce, diced tomatoes, salsa and sour cream
Serve with refried beans, Spanish rice, shredded lettuce, diced tomatoes, salsa and sour cream on the side as desired.
Black Beans and Rice
3 cans black beans with liquid, unseasoned
1 16-oz can diced tomatoes
2 teaspoons McKay's chicken-Style Seasoning
2 teaspoons cumin
2 teaspoons garlic powder
2 Bay leaves
2 teaspoons dried oregano
1 teaspoon salt
1 medium onion, chopped
1 green pepper, chopped
2 Tablespoons lemon juice
Rice
Combine all ingredients, bring to boil; cover and let simmer on low for about 30 minutes. Serve over cooked rice. Optional - top with chopped fresh tomatoes, green onions and/or sour cream.
Dehydrated Version: Before packing dehydrate black beans (drained), diced tomatoes (drained) and chopped onion. This should be done using the fruit roll up tray. Combine spices in small Ziploc bag. In camp: rehydrate beans, tomatoes and onion; add spices; either leave out the lemon juice or bring a fresh lemon. Cover and let simmer on low for about 30 min. Serve over cooked rice.
1 16-oz can diced tomatoes
2 teaspoons McKay's chicken-Style Seasoning
2 teaspoons cumin
2 teaspoons garlic powder
2 Bay leaves
2 teaspoons dried oregano
1 teaspoon salt
1 medium onion, chopped
1 green pepper, chopped
2 Tablespoons lemon juice
Rice
Combine all ingredients, bring to boil; cover and let simmer on low for about 30 minutes. Serve over cooked rice. Optional - top with chopped fresh tomatoes, green onions and/or sour cream.
Dehydrated Version: Before packing dehydrate black beans (drained), diced tomatoes (drained) and chopped onion. This should be done using the fruit roll up tray. Combine spices in small Ziploc bag. In camp: rehydrate beans, tomatoes and onion; add spices; either leave out the lemon juice or bring a fresh lemon. Cover and let simmer on low for about 30 min. Serve over cooked rice.
Vegetarian Beef Stew
4 raw potatoes, cubed
4 carrots, sliced
2 stalk celery, sliced
1 large onion, chopped coarsely
1-2 packets George Washington Broth, dark brown
2 tablespoons canola oil or water
1 20-oz can Worthington Vegetable Steaks or Choplets, cut in strips or cubed
3 tablespoons flour
1 cup water
1 teaspoon garlic salt
2 tablespoon light soy sauce
2 teaspoons Vegex seasoning paste (optional)
1 cup frozen green peas or green beans
Cook potatoes, carrots, and celery in enough water to cover. Stir in G. Washington Broth mix. Cook until tender (do not drain).
Saute' onions and vegetable steaks in oil or water until lightly browned. Sprinkle in flour. Mix together 1 cup water, garlic salt, soy sauce and Vegex. Pour over steaks and onions. Stir until the flour is dissolved.
Add this mixture to the cooked vegetables in large pan. Add peas or green beans and simmer until stew is thickened. Serve hot. Serves 8.
4 carrots, sliced
2 stalk celery, sliced
1 large onion, chopped coarsely
1-2 packets George Washington Broth, dark brown
2 tablespoons canola oil or water
1 20-oz can Worthington Vegetable Steaks or Choplets, cut in strips or cubed
3 tablespoons flour
1 cup water
1 teaspoon garlic salt
2 tablespoon light soy sauce
2 teaspoons Vegex seasoning paste (optional)
1 cup frozen green peas or green beans
Cook potatoes, carrots, and celery in enough water to cover. Stir in G. Washington Broth mix. Cook until tender (do not drain).
Saute' onions and vegetable steaks in oil or water until lightly browned. Sprinkle in flour. Mix together 1 cup water, garlic salt, soy sauce and Vegex. Pour over steaks and onions. Stir until the flour is dissolved.
Add this mixture to the cooked vegetables in large pan. Add peas or green beans and simmer until stew is thickened. Serve hot. Serves 8.
Stew Pack
Potatoes - scrub them well and coarsely dice at least one per person, don't peel (red potatoes are great).
Carrots - get the baby carrots, not cutting up
Onions - coarsely dice an put into a large bowl
Celery - separate stalks, wash, and cut off the leaves and ends, cut into large pieces
Bell peppers - cut into large slices
Zucchini - sliced thick
Mushrooms - clean
Vega-meat - Grillers, Fri Chick, Vegetable Steaks, Linketts, Choplets, etc.
Provide lots of seasonings - oregano, Cajun seasonings, butter, salt, cayenne pepper, seasoned salt, soy sauce, Worcestershire sauce, George Washington broth, chicken seasoning, beef seasoning, garlic salt or garlic cloves, let the kids be creative.
Put all the ingredients in bowls and let everyone come by and pick out what they want. Since this is supposed to be fun, if they only want potatoes OK. Make sure the foil is securely folded and put in the fire and bake for 20 minutes turning once after 10 minutes.
Carrots - get the baby carrots, not cutting up
Onions - coarsely dice an put into a large bowl
Celery - separate stalks, wash, and cut off the leaves and ends, cut into large pieces
Bell peppers - cut into large slices
Zucchini - sliced thick
Mushrooms - clean
Vega-meat - Grillers, Fri Chick, Vegetable Steaks, Linketts, Choplets, etc.
Provide lots of seasonings - oregano, Cajun seasonings, butter, salt, cayenne pepper, seasoned salt, soy sauce, Worcestershire sauce, George Washington broth, chicken seasoning, beef seasoning, garlic salt or garlic cloves, let the kids be creative.
Put all the ingredients in bowls and let everyone come by and pick out what they want. Since this is supposed to be fun, if they only want potatoes OK. Make sure the foil is securely folded and put in the fire and bake for 20 minutes turning once after 10 minutes.
Haystacks-in-a-Bag
This is an easy meal that requires almost no clean up. If you don't want to use bowls to serve the ingredients from, you can put them in the plastic bags that stand up.
Spoon equal amounts of the ingredients into plastic sandwich bags and eat using a fork.
Corn Chips, Chili Beans, shredded lettuce, chopped fresh tomato,
shredded Cheddar cheese, salsa, olives, sour cream, chopped onions
Spoon equal amounts of the ingredients into plastic sandwich bags and eat using a fork.
Corn Chips, Chili Beans, shredded lettuce, chopped fresh tomato,
shredded Cheddar cheese, salsa, olives, sour cream, chopped onions
