Camping chow (Some of mine) They were still on the ole forum so I moved them over here.
Pemmican
¾ pound jerky
2 tablespoons brown sugar
2 oz raisins
2 oz cranberries
5 oz lard
Run the jerky thru a food processor until shredded. In a loaf pan mix together the jerky, brown sugar, raisins and cranberries. Melt the lard and add to mix.
Peanut butter can be used instead of lard. Cool mix and wrap in plastic and refrigerate. Yield 6 bars
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Spicy Chicken Turnovers
1 cup all-purpose flour 3 tablespoons powdered milk
1 teaspoon baking powder ½ teaspoon vegetable oil
½ teaspoon salt ¼ cup water
Filling
1, 5 oz can of chicken drained 1 tablespoon flaked coconut (optional)
1 teaspoon curry powder ½ teaspoon ground cumin
¼ teaspoon red pepper
Vegetable oil for frying
Combine flour, milk, baking powder and salt in a bowl and add the oil and water to form dough. When the dough is formed divide into 4 equal portions and roll into balls. Take each ball and flatten into a 5 inch circle.
Combine the chicken, coconut, curry, red pepper and spoon an equal amount onto the center of each flat piece of dough. Fold the edge over and seal it. Heat ½ inch of oil in a fry pan over med high heat. Fry each turnover 2 to 3 minutes, turning ounce, until golden brown. Serve.
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Crab & Corn Chowder
½ cup powdered milk ¼ cup instant potato flakes
¼ cup all-purpose flour 2 tablespoons butter-flavored granules
2 teaspoons dried parsley ½ teaspoon salt
¼ teaspoon onion powder ¼ teaspoon ground pepper
3 cups water 1 (11-ounce) can whole-kernel corn
1 6oz can crabmeat, drained 3 tablespoons cooked bacon
Combine milk, potato, flour, butter, salt, onion, pepper and set aside
Bring the water to a boil ad the powdered soup mixture. Reduce heat and simmer 3 minutes until thicken..Stir to prevent sticking..Add corn, crab, and bacon. Cook over low heat stirring frequently until heated and then enjoy.
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Lake Conway Chicken This one hits home with me I use to live on Lake Conway ... back in the dark ages
1 cup instant brown rice ¼ cup slivered almonds
¼ cup dried mushrooms or 1 6 oz can of mushrooms drained
2 tablespoons onion flakes 1 tablespoon dried bell pepper
½ teaspoon salt , ½ cups of water
2 10 oz cans of chicken (do not drain) 2 packs instant cream of chicken soup mix.
At home : combine the 1st 6 ingredients in a zipper lock bag.
In camp: Stir the bagged ingredients into the water and simmer for 15 minutes. Stir in the chicken and soup mix, simmer for 3 to 5 min and serve.
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Cat Head Biscuits (As Big As A Cat's Head) This is from this web link which has a lot of goooood stuff.. http://www.carolina-country-cooking.com/
Ingredients:
2 cups of flour
1/4 teaspoon of baking soda
2 teaspoons of baking powder
1 teaspoon of salt
5 tablespoons of lard or shortening
About 1 cup of buttermilk
Stir the dry ingredients together and cut in the lard or shortening. Add
buttermilk to make a soft dough. Pinch off about a lemon sized ball of
dough for each biscuit and pat out with your hands. Bake for 12 or 15 minutes at 450 degrees or until the tops are golden brown. Remove the biscuits form the oven and rub butter on the tops of the hot biscuits to coat.
Then Enjoy....... Chuck.
If you don't want the trouble of cooking the aboue items and you are just lazy like I am ( at times) and want to take a break then check out what Jean has at http://www.AdventureFoods.com and use the BakePacker to cook everything. No muss , No fuss , just good foods and easy to fix.
Pemmican
¾ pound jerky
2 tablespoons brown sugar
2 oz raisins
2 oz cranberries
5 oz lard
Run the jerky thru a food processor until shredded. In a loaf pan mix together the jerky, brown sugar, raisins and cranberries. Melt the lard and add to mix.
Peanut butter can be used instead of lard. Cool mix and wrap in plastic and refrigerate. Yield 6 bars
-------------------------------------------------------------------
Spicy Chicken Turnovers
1 cup all-purpose flour 3 tablespoons powdered milk
1 teaspoon baking powder ½ teaspoon vegetable oil
½ teaspoon salt ¼ cup water
Filling
1, 5 oz can of chicken drained 1 tablespoon flaked coconut (optional)
1 teaspoon curry powder ½ teaspoon ground cumin
¼ teaspoon red pepper
Vegetable oil for frying
Combine flour, milk, baking powder and salt in a bowl and add the oil and water to form dough. When the dough is formed divide into 4 equal portions and roll into balls. Take each ball and flatten into a 5 inch circle.
Combine the chicken, coconut, curry, red pepper and spoon an equal amount onto the center of each flat piece of dough. Fold the edge over and seal it. Heat ½ inch of oil in a fry pan over med high heat. Fry each turnover 2 to 3 minutes, turning ounce, until golden brown. Serve.
-----------------------------------------------------------
Crab & Corn Chowder
½ cup powdered milk ¼ cup instant potato flakes
¼ cup all-purpose flour 2 tablespoons butter-flavored granules
2 teaspoons dried parsley ½ teaspoon salt
¼ teaspoon onion powder ¼ teaspoon ground pepper
3 cups water 1 (11-ounce) can whole-kernel corn
1 6oz can crabmeat, drained 3 tablespoons cooked bacon
Combine milk, potato, flour, butter, salt, onion, pepper and set aside
Bring the water to a boil ad the powdered soup mixture. Reduce heat and simmer 3 minutes until thicken..Stir to prevent sticking..Add corn, crab, and bacon. Cook over low heat stirring frequently until heated and then enjoy.
---------------------------------------------------------------------- ---------
Lake Conway Chicken This one hits home with me I use to live on Lake Conway ... back in the dark ages
1 cup instant brown rice ¼ cup slivered almonds
¼ cup dried mushrooms or 1 6 oz can of mushrooms drained
2 tablespoons onion flakes 1 tablespoon dried bell pepper
½ teaspoon salt , ½ cups of water
2 10 oz cans of chicken (do not drain) 2 packs instant cream of chicken soup mix.
At home : combine the 1st 6 ingredients in a zipper lock bag.
In camp: Stir the bagged ingredients into the water and simmer for 15 minutes. Stir in the chicken and soup mix, simmer for 3 to 5 min and serve.
---------------------------------------------------------------------------- ----------------------------
Cat Head Biscuits (As Big As A Cat's Head) This is from this web link which has a lot of goooood stuff.. http://www.carolina-country-cooking.com/
Ingredients:
2 cups of flour
1/4 teaspoon of baking soda
2 teaspoons of baking powder
1 teaspoon of salt
5 tablespoons of lard or shortening
About 1 cup of buttermilk
Stir the dry ingredients together and cut in the lard or shortening. Add
buttermilk to make a soft dough. Pinch off about a lemon sized ball of
dough for each biscuit and pat out with your hands. Bake for 12 or 15 minutes at 450 degrees or until the tops are golden brown. Remove the biscuits form the oven and rub butter on the tops of the hot biscuits to coat.
Then Enjoy....... Chuck.
If you don't want the trouble of cooking the aboue items and you are just lazy like I am ( at times) and want to take a break then check out what Jean has at http://www.AdventureFoods.com and use the BakePacker to cook everything. No muss , No fuss , just good foods and easy to fix.