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Pantry Stable “Roux” Base

Pantry Stable “Roux” Base

Pantry Stable “Roux” Base

 

2 C. Milk Powder (not instant nonfat dry milk)

1 C. Butter Powder

1 C. Flour

 

Whisk to combine, store in a mason jar in pantry. To make white sauce, mix ½ C. mix with 1 C. water in a small saucepan. Cook over medium heat, stirring constantly, until sauce is thickened. Replace water with pan drippings or meat stock/broth for a gravy. To replace a can of “Cream of X soup” in a recipe, mix a C. the mix with 1 ¼ C. water. Add dehydrated celery, mushroom, onion, and/or chicken bouillon to match the type of Cream soup you need. Cook over medium heat, stirring, until thickened.

Homemade Chicken Rice-a-Roni

Homemade Chicken Rice-a-Roni

Homemade Chicken Rice-a-Roni

 

4 C. of uncooked long grain rice

1 tsp of salt

2 tsp of dried parsley flakes

4 T. of instant chicken bouillon

2 tsp of dried tarragon

1/4 tsp of white pepper

 

At home, mix all of the above ingredients. Separate into three 1-pint containers until needed. At camp, mix 1 1/3 C. rice mix with 2 C. of cold water. Add 1 T. butter and cook rice/water mixture in medium saucepan. Bring water to a boil. Cover, reduce heat and cook for 15-25 minutes, or until liquid is absorbed.

Homemade Mexican Rice-a-Roni

Homemade Mexican Rice-a-Roni

Homemade Mexican Rice-a-Roni

 

4 C. of long grain rice

4 tsp of salt

1 tsp of dried basil

1/2 C. of dried tomato flakes

1/2 C. of green pepper flakes

5 tsp of parsley flakes

1 T. butter

 

Combine all ingredients in large bowl and mix well. Put three portions of 1 1/2 C. each into three 1-pint containers. At camp, combine 1 1/2 C. of mix, 2 C. water and 1 T. butter in medium saucepan. Bring mixture to a boil on high heat and then cover and reduce heat. Cook for 15-25 minutes, until liquid is absorbed.

Brown Rice & Shrimp

Brown Rice & Shrimp

Brown Rice & Shrimp

 

2 C. of brown rice

1 can shrimp, 6 1/2 oz. size

1 C. of freeze dried green beans

1 T. of onion flakes

1/2 tsp of salt

1/8 tsp of oregano

1/8 tsp of thyme

1 T. of oil

5 C. of water

 

To boiling water and oil, add rice, spices and onion. Simmer for 30-45 minutes. During the last three to four minutes, add shrimp and string beans.

Italian Vegetable Soup with Beef

Italian Vegetable Soup with Beef

LTS Italian Vegetable Soup with Beef

 

1 2 oz. Knorr beefy vegetable soup mix

1 12 oz. can of roast beef

4 T. of tomato paste

1/2 C. of crushed noodles

1/2 tsp. of herb mix

4 C. of cold water

 

Stir the tomato paste into the cold water in a large pan. Add the soup mix and stir. Cook over a medium flame until mix starts to boil, stirring constantly. Add the herb mix and the crushed noodles. Cover and cook for 10 minutes. Add the beef and continue to cook while stirring for 5 minutes. Will serve 4.

LTS Chicken Noodle Soup

LTS Chicken Noodle Soup

LTS Chicken Noodle Soup

 

1 2 1/2 oz. package of Knorr chicken flavor noodle soup mix

1 C. vermicelli (pasta)

5 1/2 C. of water

1 chicken bouillon cube

1  5 or 6 oz. can chicken

 

Stir the contents of the soup package and vermicelli into the water in a large pan. Over high heat, stirring constantly, bring the mix to a boil. Add the bouillon cube and stir until dissolved. Lower the heat, cover and simmer. Cook for 8 minutes, add the chicken and cook for 2 more minutes. Serves 3-4.

LTS Lentil Chili

LTS Lentil Chili

LTS Lentil Chili

 

1 C. of lentils

1/4 C. of tomato powder

2 T. of flour

1 T. of chili powder

1 T. of onion flakes

1 tsp of cumin

1 tsp of oregano

1/2 tsp of salt

1/4 tsp of garlic powder

 

At home, mix all ingredients in a resealable bag. At camp, bring 4 C. of water to a boil and stir in dry mixture. Bring mix to a boil and simmer for 15 minutes over medium heat. Stir occasionally to prevent sticking.

Spicy Chili Cheese Popcorn

Spicy Chili Cheese Popcorn

1 C. popcorn kernels
6 tsp. vegetable oil with a high smoke point (light olive oil is perfect)

3 tsp. Cheddar Cheese Powder
2 tsp. ground ancho chile
1 tsp. smoked sweet Spanish paprika
1/2 tsp. garlic powder
1/2 tsp. coarse ground black pepper
1/2 tsp. salt, finely ground
1/4 tsp. cayenne

1/2 tsp. Mediterranean thyme

Popping the corn: In a heavy bottomed pot (8 quart or more), combine the popcorn kernels and the vegetable oil. Spread the kernels into a single layer and apply over medium heat. Popping will take 5-10 minutes depending on the pot. Remove the heat as soon as the popping kernels slow (about 2-3 seconds between pops). If you are using a cast iron pot, be careful to not overheat as this will scorch the popped corn. Combined seasoning: Combine the cheddar cheese seasoning, ancho chili powder, smoked Spanish paprika, granulated garlic, black pepper, salt, and cayenne pepper in a small mixing bowl and mix thoroughly. As soon as the corn is finished popping, sprinkle the combined seasoning onto the popcorn a little at a time, tossing after each application to ensure a good distribution of the seasoning. Separate seasoning: Drizzle the extra virgin olive oil over the popcorn about 1 tsp. at a time and then toss after each application to ensure an even coating of the spices and olive oil. Finally, sprinkle the thyme leaves onto the popcorn and toss once more.