Stews and Soups
 | linguine noodles |
| numer.9 spaghetti noodles |
| fresh veggies- |
| peas |
| potatoes |
| green beans |
| corn |
| carrots |
| lima beans |
| stewed/chopped tomatoes |
| 1 cup of rice |
| 1 diced onions-red or white |
| 2 tomato juice |
At home break up noodles in 1-2 inch segments, for easy storage. (you'll need to do this anyway so why not before hand ), next when your on the trail add all the ingredients in a stew pot . Cook until veggies are soft over fire.
| 1 lb cooked shredded chicken (I buy preshredded, which is already cooked) |
| 1 can chicken broth |
| 2 cans pork and beans in sauce |
| 1 cup uncooked rice |
| 2 Tbsp chili powder |
| 2 med tomatoes,chopped |
| 1 med green pepper,chopped (optional) |
| 1 sliced green onion |
In a dutch oven combine chicken, broth,beans,rice,chili powder,tomatoes, and pepper. Heat to a boil. Cover and cook 20 minutes or until rice is done, stirring occasionally. Can be topped with sour cream and onion.
| 3 hot dogs |
| 2 cans sliced potatoes |
| 3 Tbsp butter or margarine |
| 1 Tbsp Paprika |
| garlic powder to taste |
Melt butter in pan and add meat and potatoes. Move around pan so butter coats everything. Add garlic powder and paprika.Stir another few minutes. Cover and cook 5 more minutes (I just put tin foil on top and bend the edges over the pan.)
| 2 Cans Pinto Beans |
| 1 Can Stewed Tomatoes (DRAINED!!!) |
| (if you use the pre-seasoned kind you can skip the sauteeing of the bell pepper and onion....use Rotel tomatoes if you like it really spicy) |
| 1 Green Bell Pepper |
| 1 Small Onion |
| 1 tsp olive or vegetable oil |
| ***other spices to taste (chili powder, garlic,hot peppers,salt etc.) |
Chop onion and bell pepper into small pieces. Saute onion and bell pepper in oil in the same pot that you will use to cook the soup (if you are adding other spices, garlic or peppers, add those now as well). When onions become transparent, add first can of beans. With a fork or potato masher, mash beans to a pastey consistancy. Add second can of beans (do not mash) and the can of tomatoes------don't forget to drain the tomatoes!!!! Allow the soup to simmer for atleast 15-20 minutes. It is difficult to overcook this soup. Serve with grated cheese &/or sour cream garnish if you wish.
-- Page Gaither
Athens, Georgia
| 1 Can Progresso lentil stew |
| About 1/2 pound ground beef |
| 1 or 2 Cloves garlic |
| Onion powder or white onion |
| Tsp of oil |
| Pinch of celery salt |
| Black and red pepper |
| Optional - sour dough bread and some fresh veggies on the side |
Saute the garlic and onion (tsp oil) until lightly browned then add meat and brown. Add the can of soup and other spices and simmer until a stew consistancy is reached. Great with sour dough bread or fire-toasted bagels and fresh veggies like raw brocolli or cucumber and carrots. Grilled zucchini works well too.
-- Chuck
| Vegetables -- I recommend dried tomatoes, dried grated carrots [they dry and rehydrate fast], onion flakes, and mushrooms. Canned corn and peas dry remarkably well too. |
| Vegetable soup mix packet -- 4-serving package |
| Couscous -- a handful for each hiker |
| Your spice preferences |
| Fresh-caught water-bugs (optional for vegan hikers--Although any bug will work, I recommend water bugs as they are pre-hydrated and less gamey than mosquitos) |
In the morning before your walk put your vegetables and soup mix in a lexan or other on-purous wide-mouth bottle and fill with water. When you return to camp, add a couple of extra cups of water. The only way you can screw this up is to make it too dry. Heat the vegetable mess until just boiling, add a proportionate amount of cous cous (remember, don't measure!), cover and put to the side while you hunt your spoon. Season to taste with spices and spiders, and enjoy!
-- Anna McGalliard
| 1 lb. ground meat (hamburger, sausage,etc.) |
| 1 can ranch style beans |
| 1 can Ro-tel tomatoes, diced |
| 3 cans minestrone soup (I like Campbell's best) |
| 1/2 - 1 onion, chopped |
Brown ground meat in skillet, then place in large pan or crock pot ( I keep one in the camper) with remaining ingredients. Cook 2-3 hours for best flavor on stove or 7-8 hours on low in crock pot. This is great served with a pan of corn bread when it's cold outside. It's nice to have this cooking while your out hiking, fishing or just enjoying the great outdoors.
-- Susan Barlow, Personville, Texas
| A can or two of corned beef (depending on how many people) |
| Potatoes |
| Carrots |
| Onions |
| A couple of cans of whole tomatoes |
| Some water to make it more soupy |
Cook all ingredients together over fire until vegetables are soft. This is delicious with crackers on a cold night and it's quick and easy to make.
-- Eunice Morris, Bonifay, Florida
| 3 cans of chili (whatever brand you prefer) |
| 1 can of corn (Mexicali is especially nice, it has green and red peppers in it) |
| 1 can Rotel tomatoes |
This is a simple, but delicious recipe that my friends and I enjoyed on the South Rim of the Chisos Mountains this winter. All you have to do is heat the contents of the cans all together and then eat. It is hearty and flavorful. The cans can be a little bit heavy, but spread out between a few people it isn't bad and is worth it when you are cold and hungry after hiking all day.
-- Tanya Sanchez, New Orleans
| Burger |
| Cut-up red potatoes |
| Snack size carrots |
| Can of corn |
| Favorite bbq sauce |
| Season salt |
| Pepper |
If you have time, boil potatoes and carrots just 'til they begin to get tender before you leave on your trip. Place potates and carrots in a zip lock baggie in your ice chest.
Make a foil tent (layered 2x). Layer all your "grub" in the tent, including "raw" burger. Add bbq sauce (sparingly) and seasoning. Toss in the fire or on your bbq. Cook 30-40 minutes.
This is a great dinner for your first night, since we're all usually busy setting up our camp. It takes very little effort. Delicious!
There's a funny story behind this recipe. My husband and his friend were out camping and didn't feel like cooking. My husband said, "well I have some burger and potatoes," and his friend said "well I have carrots, bbq sauce and corn." So they started dumping it in foil and threw it in the fire. Wa-la. They invented "Hobo Stew."
-- Stacey Gage
This might work better at a camping lodge than tent camping. The cook could also substitute wild foods for domestics as described.
You'll need a large frying pan (10-12") and a 3 quart stew pot.
| 1 ½ to 2 pounds of Venison, cut up for stewing |
| ¼ pound of bacon strips |
| Bacon drippings |
| 1 medium onion (or a couple of wild leeks) |
| 5 or 6 garlic cloves, cut-up and diced |
| ½ green pepper, cut-up and diced mushrooms |
| 3 to 4 stalks of celery, cut into small sections |
| 4 carrots 8" length, cut into small sections |
| 3 medium potatoes, peeled and cut |
| two handfuls of raisins and/or 3 handfuls of seedless grapes |
| 1 quart (1 1/4 liter) of cider or cider jack (better) |
| ½ cup of salsa sauce (your favorite brand or homemade) |
| 2 tablespoons apricot all fruit jam or a whole peeled/seeded orange |
| 3 tablespoons garlic powder |
| ½ tablespoon of green peppercorns |
| Worcestershire sauce (a few shakes from the bottle) |
It’s easier to cook the first part of this if you chop up all the vegetables (onion, celery, carrots, potato, green pepper, mushrooms) in advance.
Throughout the cooking, add cider as necessary to keep entire stew moist.
| In the fry pan, cook down back strips until crisp and brown |
| Set bacon strips aside to drain off excess grease |
| While bacon drippings are still hot, begin tossing in venison stew chunks, watching closely for the meat to sear. Coat with garlic powder and black pepper while frying. You can also sear fry small steaks of venison, cutting them up afterwards before adding into sauce pot. |
| After sear-cooking venison, remove from fry pan to cool. |
| Sauté onion, celery, green pepper and cut-up garlic cloves in bacon drippings until soft. |
| Remove onion & celery from pan, pat dry, then mix with crushed bacon, and 1/3 of the cider/cider jack over a medium flame. Add half of the seared venison, add carrots once mix is hot. |
| Sauté green pepper and mushrooms, then add to large sauce pan |
| Add raisins or grapes, apricot jam (or orange) and salsa. |
| Add remaining venison and potatoes. |
| Simmer stew for a couple of hours, stirring occasionally and adding cider to keep moist. |
Let it cook and enjoy it.
-- Will Brady
| 1 package of dehydrated Oxtail Soup Mix (preferably Knorr brand) |
| 2 cups of minute rice |
| Water |
Follow directions on rice package to make rice (i.e. boil water, add rice and let sit in covered pan for a few minutes).
Follow directions on the soup mix package to make the soup (i.e. boil 2 cups of water and add soup mix).
Tip: the rice can sit aside to free up stove while soup is simmering.
After all is done, which doesn't take long, add rice in your bowl and cover the rice with the oxtail soup. Serve with rye bread.
Weight:
Dried rice = an ounce or two
Soup Mix = an ounce or two
Fills you up like a motha. MMMmmmm GOOD!
-- Dave Holt
| 1 Cup of dried lentil soup mix |
| Boiling water |
| 4oz. can of corn |
Add boiling water -- amount determined by the consistency you desire -- stir, cover, and let it steep for a couple of minutes. Then add the corn.
This is hearty dinner -- tons of carbos to load up on for the next day.
Some tips for those in the backcountry:
| Many people overlook sardines, because they are messy and stink. but, you would be
surprised how many people actually enjoy them after a long day of hiking. Of course, they
are best with bacon-flavored crackers. They also are available packed in spring water
instead of oil, so they won't stop your heart shortly after eating them. Another suggestion that I live by: bring a small (or large) bottle of blackberry brandy, and a couple of packets of hot chocolate. Mix 'em and drink -- perfect on a cool night before sleeping. |
-- Courtesy of Brian Morgan, Colorado
| 2 quarts water |
| 1 cup lentil beans |
| Dried vegetables (carrots and peas recommended) |
| 1 can chicken cubes |
| 2/3 cup brown rice |
| 10 ounces Monterey Jack cheese |
| 1 clove garlic or 1/4 teaspoon garlic powder At home: Pack the Tabasco sauce _ it's good on this. At the campsite, boil water; add beans, veggies, chicken, rice and garlic. Cover and simmer for 20 minutes, or until beans are tender. Cube cheese and add. Remove from burner and let stand 5 minutes. -- Anne Williard |