DIY Poultry Seasoning
DIY Poultry Seasoning
4 tsp. ground sage
3 tsp. ground thyme
1 1/2 tsp. ground marjoram
3/4 tsp. ground rosemary
1 ⁄8 tsp. nutmeg
1 tsp. white pepper
Mix and store in airtight container.
Dehydrated Vegetable Equivalents
Dehydrated Vegetable Equivalents
l whole onion = 1/4 C. dried minced onions
l clove garlic = 1/4 tsp. dried garlic
l green pepper = 1/4 C. green pepper flakes
l cup carrots = 1/2 C. dried carrots
1 C. spinach = 1/2 C. dried spinach
1 C. tomato = 1/2 C. dried tomatoes
1 medium tomato = 1 T. powdered tomato
Hardtack
Hardtack
4-5 White Enriched Flour
3 tsp. Salt
2 C. Water
Mix salt into 4 C. flour. Stir in water until completely mixed and forms a very stiff dough. Knead on floured surface until you cannot easily incorporate any more flour but dough still can be formed into a ball. Roll dough into a square or rectangular shape, in 3 inch increments (i.e. 9×9 or 9×12 or 12×12), with your dough being about ¼ inch thick. Using a knife or pizza cutter, divide into 3×3 inch square. With a fork or chopstick, divot the square, almost going through the dough (you should see the impression on the other side). Bake for 30 minutes in a preheated 375 oven. Reduce oven to 350, flip and bake another 30 minutes. They should be hard and totally dry. To eat, you will probably have to rehydrate. Note: You can add seasonings to the flour and salt.
Panisses
I fried my panisses in olive oil in my cast iron skillet, although some might say you’ll get a better crust using a more fryer-friendly oil. Mine tasted perfect. I love the flavor that comes from frying them in olive oil, but you’re welcome to use whatever oil you prefer.
1 quart (1l) water
2 tsp. olive oil
3/4 tsp. coarse salt
2 1/4 C. (285g) chickpea flour
olive oil, for frying
coarse salt and freshly-cracked pepper, for serving
Lightly oil a 9-inch (23 cm) square cake pan, or similar sized vessel. Heat the water with the oil and salt in a saucepan. Once hot, but not boiling, whisk in the chickpea flour. Whisk over medium heat until the mixture thickens, about three minutes. Switch to a wooden spoon or heatproof spatula, and continue to cook, stirring constantly, for 10 minutes until very thick and the batter holds its shape. Scrape into the oiled pan and let cool. To fry the panisses, unmold the solidified mixture on a cutting board and slice into batons about as wide as your fourth finger and as long as your middle one. In a heavy-duty skillet, heat 1/4-1/2 inch (1-2 cm) of olive oil. When shimmering hot, fry the panisses in batches, not crowding them in the pan. Once the bottom is nicely browned and crisp, turn with tongs, frying the panisses until they are deep-golden brown on each side. Remove from pan and drain on paper towels, sprinkling them very generously with salt and pepper. Don’t be stingy with either. Continue frying the rest, heating more oil in the pan as needed. Panisses are best served warm sprinkled with sea salt and black pepper.
Basic Black Bean Patties
These incredibly tasty patties can be served with a variety of sauces. It all depends on what flavor you’re in the mood for. Spicy peanut sauce works great, but so do salsa and barbecue sauce.
One 16-oz. can diced white potatoes, drained
One 15.5-oz. can black beans, drained (and rinsed, if possible)
1 T. dehydrated minced onion
1 tsp. dried parsley
¼ C. dried bread crumbs
Salt and freshly ground black pepper
2 T. olive oil
In a large bowl mash the potatoes and beans with a potato ricer until broken up. Add the onion, parsley, and bread crumbs, and then salt and pepper to taste. Mix until well combined. Divide the mixture into 6 equal portions and use your hands to shape into patties. Heat the oil in a large skillet over medium heat. Cook the bean patties until golden brown on both sides, about 5 minutes per side. Drain on paper towels and serve hot with your favorite sauce.
LTS Simple Beef Vegetable Soup
3/4 C. dried lima beans
1 pound canned stew beef
1 1/2 C. dehydrated carrots
1/4 C. dehydrated onion
salt, pepper and celery salt
Soak dried lima beans overnight. In a large pot, combine lima beans and meat, bring to a boil and cook for 1 1/2 hours Add carrots and onions and cook for an additional 10-20 minutes until vegetables are full re-hydrated. Season with the celery salt, salt and pepper.
Apple-Cinnamon Oatmeal Mix
1 C. dried apple slices
11/3 C. nonfat powdered milk
6 C. quick cooking oats
1/4 C. sugar
1/4 C. packed light brown sugar
1 T. cinnamon powder
1 tsp. salt
1/4 tsp. ground cloves
In a large container, mix together all the above ingredients and store airtight for up to 6 months.
To prepare oatmeal, be sure to shake the container good to mix everything. In a saucepan, boil 1 C. water and add 1 C. the mix. Cook over medium heat, constantly stirring for 1 minute. Remove from the heat and allow to stand for 1 minute for thickening.
Wheat Bread
2 1/2 C. warm water
2 T. active dry yeast
2/3 C. sugar
2 3/4 C. whole wheat flour
1/2 C. potato flakes
2 3/4 C. white flour
1 tsp. salt
2 T. vinegar
2 T. oil
1/4 C. nonfat instant dry milk
Mix the yeast in warm water and allow to sit for 10 minutes. Add sugar, whole wheat flour, white flour and blend well. In the following order add salt, dry milk, oil, vinegar and potato flakes until it turns into a dough, add flour as needed. Dough is ready when tacky to the touch. Knead for 12 minutes. Cover and let rise for approximately one hour. Punch down and place in 2 greased loaf pans. Cover and allow to rise for about half hour or until about double in size. Bake in 375 degree oven for 20 minutes. Can also be baked in a cast iron Dutch Oven with briquettes
Spam Musubi Recipe
2 C. short grain rice
2 T. rice vinegar
2 T. sugar
1 T. salt
1 can Spam
3 T. soy sauce
2 T. sugar
2 T. mirin or rice vinegar
2-4 sheets nori (seaweed)
Make rice. Pour rice into a large bowl and swirl around in cold water. Pour water out (you may want to use a cheese cloth) and repeat twice more until water around rice is clear. In a medium pot over high heat, place rinsed rice and 2 C. cold water. Leave uncovered and bring to a boil. Once the pot begins to boil, reduce the heat to low and cover for 15 minutes. Keeping cover on, remove pot from heat and let sit for 10 minutes. In a separate small bowl or ramekin, mix rice vinegar, sugar, salt and microwave until warm (30 seconds). Uncover rice and mix in rice vinegar mixture to coat rice. Let rice sit out until at room temperature. Remove Spam from can and slice into 8-10 equal slices. Prep spam musubi sauce. While rice cools, in a small bowl mix together the soy sauce, sugar and mirin / rice vinegar. Set aside. Heat a large skillet to medium heat and add spam slices. Once slices begin to crisp on both sides, turn heat low and add soy sauce mixture making sure to flip and coat quickly. Remove caramelized Spam and put aside on a plate. Assemble Spam Musubi. In a rice mold, press down half a C. cooled rice. You can also form your spam musubi without mold by pressing a portion of rice in a small, rectangle tupperware container like we did. Cut long strips of nori / seaweed, about 2-3″ wide and 4-5″ long–enough to wrap around your rice patty. Place rice patty in the center of seaweed strip, and top with one slice of caramelized spam. Wrap seaweed around spam and seal. If seaweed doesn’t immediately stick, lightly wet your fingers and gently rub seaweed. Enjoy your spam musubi fresh, or cling wrap and warm up as a snack
Cheese Powder
Cheddar or white cheese powder is a third stronger than cheese. The amount of cheese used in any recipe varies with the recipe. If your recipe calls for 12 oz. cheese, you would use 8 oz. powder. If your recipe calls for 16 oz. cheese, you would use about 11 oz. the powder.
Uses for Cheese powder:
This is real cheddar cheese in a dry powder. Use it to give a cheesy richness to rolls, muffins, and bread, sauces, dressing, mac and cheese, potatoes, vegetables or sprinkle it over Popcorn use it on anything you use cheese on! It’s great for camping, backpacking, and storage where refrigeration is not available.
Cheddar Cheese Popcorn
3 T. melted butter
1/4 C. cheddar cheese powder plus 1 T
1/4 T. yellow mustard powder
1/4 T. cayenne pepper (jalapeno pepper powder for “hot” popcorn)
4 C. popped popcorn
Sea Salt & Pepper to taste
In a large bowl combine butter, cheddar cheese powder, mustard powder and cayenne or jalapeno powder with popcorn. Season with salt and pepper to taste and toss to combine. Serve immediately.
Or just sprinkle cheese powder on top of buttered popcorn.
Dry Cheese Sauce Mix
1/3 C. dehydrated cheese powder
3 T. nonfat dry milk powder
3 T. dehydrated butter powder or flakes
3 T. flour
1/4 tsp. salt
1/8 tsp. white pepper
1/8 tsp. onion powder
Combine all ingredients in a small bowl and mix thoroughly with wire whisk. Store in tightly closed container in the refrigerator. To make cheese sauce, combine 1 C. hot tap water with 1/2 C. Cheese Sauce Mix in a small saucepan over medium heat. Bring to a boil, stirring constantly with a wire whisk. Makes 1 C. cheese sauce.
Cheddar Cheese Sauce Mix
1/4 C. butter or margarine
1/4 C. milk
2 T. Cheddar Cheese Powder.
Cooking Instructions: Mix all ingredients. Heat to 180F and hold 5 minutes.
Creamy Red Beans and Pasta Salad
½ C. dried carrots
½ C. freeze dried peas
4 C. cooked and drained small pasta
2-15oz. cans red beans or 3 ½ c.
½. C. bottled Italian dressing
½ C. mayonnaise
2 tsp. dried parsley
Simmer carrots in 1 ½ C. water for 10 minutes. Add peas and simmer an additional 3-4 minutes. Drain vegetables, combine with pasta and beans and cool. Whisk together dressing, mayonnaise and parsley; pour over salad and toss. Serves 4-5.
Pinto Beef Tamale Pie
1 ¼ C. cornmeal
½ tsp. salt
¼ C. water
1 (12oz) can evaporated milk
1 (4oz) can diced green chiles
½ tsp. onion powder
1 C. water
½ tsp. garlic powder
1 (12oz) can beef chunks
½ tsp. cumin
2 (15 oz) cans pinto beans, drain
¼ tsp. sugar
¼-1/2 tsp. chili powder
Combine cornmeal, salt, milk and water in small saucepan. Cook on medium heat. Stir until bubbling; continue stirring until VERY thick, 2-3 more minutes. Save ½ C. cornmeal mixture; cover with plastic wrap. Put rest of mixture in a lump in bottom of greased 10-inch pie plate. Allow to cool 2-3 minutes. Using a slightly wet had, press dough to cover bottom and sides of plate. Bake in 425ºoven for 10 minutes. While crust is baking, pour beef into medium saucepan and break up. Add rest of ingredients and bring to a boil. Simmer, uncovered, 5 minutes, stirring often. Spread pinto beef mixture over baked cornmeal. On a piece of waxed paper flatten reserved cornmeal into an 8-inch round. Place on center of bean filling. Bake pie for further 15 minutes and serve. Serves 6. Variations: Pinto beef filling can also be served in tortillas, on tostadas or over rice
Magic Milk Shakes (Copycat Frosty)
1-1/2 to 2 C. ice water
1-1/2 C. nonfat dry milk powder
2/3 C. sugar
1/4 C. unsweetened cocoa
1 tsp. vanilla
1 to 11/2 trays of ice cubes
2 T. corn oil
5-second squirt of non-stick spray
Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4’s full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 – 12oz. servings Variations:1 very ripe banana for a chocolate banana shake, a big spoonful of peanut butter for a decadent Chocolate Peanut Butter Shake, a few broken red and white candy mints for a refreshing Chocolate Mint shake. Vanilla Milk Shakes: omit the cocoa powder, reduce the sugar to 1/2-C. and add 1 T. (yes a full T.) of vanilla flavoring.
Warm Lima Beans with Pesto
1 can lima beans
1 T. olive oil
3-4 T. jarred pesto
1-2 T. lemon juice
salt & pepper
Heat the lima beans and olive oil in a medium saucepan over medium heat. Add the pesto and lemon juice. Season to taste with salt & pepper and serve warm. If you don’t have lima beans, try this dish with canned white beans, or canned chickpeas.
LTS Blender Salsa
1- 14 oz can diced tomatoes
1- 10 oz can orginal Rotel
3 T. Dehydrated Onion
1 T. Lime Juice
1 T. dried Cilantro
1 tsp. honey
½ tsp. Granulated Garlic
1/2 tsp. salt
1/4 tsp. ground cumin
pinch chili flakes
If you have fresh cilantro from your garden, this salsa really benefits from it instead of the dried. Use a small to medium sized handful, depending on your preference.
Mix all ingredients in a bowl and let sit until the onion is mostly soft. Dump into in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Do not omit the honey if you have it. It’s the secret ingredient that really makes it taste “right”.
LTS Honey Boy Taffy
2 C. sugar
6 T. cornstarch
1/2 tsp. salt
1 C. water
1 1/4 C. honey
Mix the sugar, salt, and cornstarch together; stir in the water and honey. Cook to hard thread stage. Pour onto a buttered cookie sheet. While mixture cools, fold the edges toward the center so it will cool uniformly. Butter hands and pull until milky looking. Shape into small rope and cut into 1-inch pieces. Wrap in waxed paper.
LTS Onion Soup Mix
3/4 C. minced onion
1/3 C. beef bouillon granules
4 tsp. onion powder
1/4 tsp. crushed celery seed
1/4 tsp. sugar
Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).
LTS Whole Wheat Pancake Mix
1 C. Sugar
6 C. Whole Wheat Flour
3 C. White Flour
1/4 C. Baking Powder
1 1/2 C. Instant Dry Milk Powder
1 tsp. Salt
Combine Ingredients in a large bowl. Mix Well. Store in airtight container. Makes 12 C.
To make Pancakes
2 C. Mix
1 egg
1 1/2 C. Water
3 tsp. oil
Mix all ingredients well. Fold in 1/2 C. optional ingredients like strawberries or chocolate chips and pour onto hot greased griddle. Cook until bubbly on one side; flip and brown the other side
LTS Day Cheese
4 cups water
1 1/2 cups non-instant powdered milk
2-4 T. lemon juice or vinegar
¼ tsp. salt
Mix water and powdered milk. Place in a pan on low heat. Add slowly a little drizzle of lemon juice or vinegar, and stir gently. If using lemon juice, make sure it hasn’t expired. If it is old, it might need to be replaced for this recipe to work. Continue to gently stir while milk cooks; don’t let it come to a boil. Milk will gradually develop curds and separate from the whey, which will be almost clear. If it does not turn into curds and whey, add a little more lemon juice or vinegar. Strain and rinse the curds in cool water. Add salt.
LTS Taco Seasoning Mix
6 T. chili powder
6 T. Flour
1 ½ tsp. garlic powder
1 1/2 tsp. onion powder
3/4 tsp. red pepper flakes (or 1/4 tsp. cayenne pepper)
1 1/2 tsp. oregano
1 T. paprika
3 T. cumin
2 T. Kosher salt
2 T. black pepper
Put all of the ingredients in a jar or a container with a lid and shake, shake, shake. Sprinkle 2-3 T. over cooked ground beef, add ½ C. water, bring to a boil, then reduce heat and simmer, stirring often, until water has cooked away and meat is well coated.
LTS Fideo with Vienna Sausage
Fideo is a pasta that look like short thin strands of spaghetti. We sometimes see it as vermicelli. Typically it is found in the Latin section of a market. It is thinner and cooks more quickly than spaghetti. You could substitute angel hair pasta, broken into smaller lengths.
2 T. Vegetable Oil
2 (4.6oz) cans Vienna Sausages, drained and cut into 1/2 “ pieces
7 oz. dry Fideo Noodles, uncooked
3 (8oz.) cans Tomato Sauce
1-2 T. dehydrated Bell Pepper
2 T. dehydrated Onion
1 ½ C. Water
1 tsp. dehydrated Garlic
Heat 1 T. oil in large skillet over medium heat. Add sausages; cook 3 to 5 minutes or until browned. Remove from skillet; set aside. Add remaining 1 T. oil and fideo to skillet. Stir to coat fideo with oil; cook over medium heat 1 to 2 minutes or until fideo is golden brown, stirring constantly. Stir in tomato sauce and water and mix in your dried/dehydrated vegetables. Return sausages to skillet. Reduce heat to medium-low; cover and simmer 10 minutes or until fideo is tender.
Lagana (Once a Year Bread)
2 tsp. Active Dry Yeast
Pinch Sugar
2 ½ C. Bread Flour
½ tsp. Salt
¼ C. Olive Oil
Topping:
1 tsp. Bread Flour
½ tsp. Olive Oil
¼ tsp. Salt
1 1.2 tsp. Sesame Seeds
Sprinkle dried yeast into large bowl. Add sugar and 7 oz. lukewarm water and leave until it starts to activate and bubble. Add flour, salt, and olive oil and mix together with a wooden spoon until a loose dough forms. If it seems dry, add a few drops of water. Knead for 6 to 7 minutes on lightly floured surface, until smooth and spongy. Wipe out bowl with oiled paper towels and place dough in bowl. Cover with plastic wrap, then a dish cloth, and leave in a warm spot for 2 ½ hours or until puffed and doubled in size. Line a baking sheet with parchment paper. Punch dough down and shape by stretching and rolling into a rough 10×12 rectangle, 3/8 – ¼ inch thick. Place on lined sheet and dent the top with many holes with the tips of your fingers for the traditional puckered look. Cover with dish cloth and leave to rise another 30 minutes. Preheat oven to 400. Whisk topping flour, oil, salt and 2 tsp. water together. Gently brush over the top of the bread and sprinkle with sesame seeds. Bake 20 minutes, or until golden.
LTS Shrimp Ramen
1 Package Ramen, shrimp flavor
1 can salad Shrimp, drained
3 tsp. chopped Peanuts
1 tsp. Soy Sauce
½ tsp. Honey
Dash of Bottled Lime Juice
Cilantro, for garnish, optional
Place 1 C. water in a saucepan. Break dry ramen noodles into 8 relatively even chunks and add to pan. Heat to close to boiling and allow to cook until most liquid is absorbed and noodles are almost ready. Add shrimp, toss with noodles and cover the pan; cook a few more minutes to complete noodles cook and allow shrimp to warm. Stir in peanuts, soy sauce, honey, lime juice and seasoning packet. Simmer another minute, gently tossing noodles and shrimp to coat in sauce. If you have cilantro in your garden, it makes a nice garnish.
LTS Cheddar Cheese Sauce Mix
1 C. dry milk
6 T. cheddar cheese powder
1⁄4 C. butter powder
1 1⁄2 tsp. dried garlic
1⁄2 tsp. onion powder (not onion salt)
1⁄2 tsp. ground black pepper
Mix all the ingredients together. Store in a tightly sealed container. Keeps for up to 4 months, keep away from heat and for best long term storage, store in your refrigerator.
To use: Each serving is about 7 T. To make s sauce combine 1 serving mix with ¼ C. water. You can cook up 4-ounces pasta, drain off all but ¼ C. water and mix the sauce in, adding a T. of oil if desired, for a homemade mac and cheese. Also, use the powder in any number of recipes calling for ‘cheese sauce powder’ for a natural version (some commercial brands contain artificial dyes).
LTS Wacky Retro Penny Pancakes
1 T. Oil
1 can Vienna Sausages
2 3/4 C. pancake mix (homemade or packaged mix)
2 1/4 C. water
1/3 C. oil
Maple Syrup
Slice Vienna sausages into ¼ inch thick pennies, and brown on both sides in 1 T. oil. While sausages are cooking, combine pancake mix, water and oil; mix well. Group several sausage slices together and pour enough batter over them to form the pancake around the sausages. When bubbles form on surface of the pancake, flip and cook until done.
Flatbread
The dough for this flatbread has been MacGyvered into everything from a soft, puffy gyro stuffed with leftover lamb and dill yogurt, to skillet fry bread topped with cheese and served alongside tomato soup, to grilled pizza topped with peanut sauce, shredded chicken, and a Thai cucumber salad. It’s saved me from the siren call of takeout more times than I can count.
4 C. all-purpose or whole wheat flour
1 3/4 C. warm water, or 2 C. warm water if using whole wheat flour
1/4 C. extra-virgin olive oil, plus more for brushing
l tsp. active dry yeast
l tsp. kosher salt, plus more for sprinkling
In a large bowl, combine all the ingredients. Stir the mixture with a strong wooden spoon until the dough comes together into a soft but cohesive ball. To use the dough today, cover the bowl with a damp towel or a layer of plastic wrap and set it someplace warm until the dough is puffy and has doubled in size, 2 to 4 hours, depending on how warm your kitchen is. To use the dough tomorrow, or any time in the next week, transfer the dough ball to a large Ziploc freezer bag or l-gallon or larger airtight container. Refrigerate and let the dough rise in the refrigerator at least 12 hours, or up to 1 week. Bring the dough to room temperature before proceeding. After the dough has risen, turn it out onto a smooth, lightly floured surface. With floured hands, gently fold and pat the dough into a disk shape. Divide the disk into 4 to 8 equal pieces, depending on how large you want y7our finished flatbreads. Form each piece into a ball, covering the dough balls lightly with a lint-free towel or plastic wrap as y7ou go, to prevent them from drying out. Reflour the work surface to form the flatbreads. Working with one dough ball at a time, pat or gently roll the dough into a 1/4-inch-thick disk. Repeat with the remaining dough balls. Lightly brush the flatbreads with oil and, if desired, sprinkle with salt
To skillet-fry the flatbreads, preheat a cast-iron skillet over medium heat. Place a flatbread on the skillet and cook until golden brown, bubbly, and firm, about 3 minutes. Flip the flatbread and cook on the second side until the bottom is golden brown and the flatbread is fully cooked, about 3 minutes. Repeat with the remaining flatbreads.
To grill the flatbreads, preheat a grill to medium-high heat. Place a flatbread on the grill and cook until it is golden and a bit charred on the first side, 3 to 4 minutes. Flip the flatbread and grill the second side until the bottom is golden brown and the flatbread is fully cooked, 3 to 4
minutes. Repeat with the remaining flatbreads.
Butter Spread for Toast
Butter Spread for Toast
2 tsp. Butter Powder
2 tsp. Water
2 tsp. Neutral Flavored Oil
Pinch of Salt
Mix water into butter powder to hydrate it. Add the oil and a pinch of salt and mix until creamy.
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
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
1 tsp. Turmeric
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
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
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
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
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
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
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.