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Hiking Foods |
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Recipes: (printer friendly recipes) Ingredients: Hot Jell-O is a high energy drink for those evenings when you are just worn out after hiking and need a quick pick-up to get those camp chores done. 1 oz. of any flavor Jell-O mix with a cup of water. It is hard to clean up after!
Ingredients: Bring a water tight container hiking. After breakfast mix water, oil, and dehydrated refried bean mix in container, put in beef jerky if you want beef and bean. Home made jerky takes about 2 hours to hydrate well. At lunch your beans and jerky will be ready to put on tortillas! Add Tabasco to taste.
Ingredients: I use a dehydrator, but you can use an oven. Trim as much of the fat and gristle from the beef, loosing meat is preferable to getting any of this junk in the jerky. Cut the meat into thin strips (1/8"). Mix all the ingredients in a bowl, and then put in the fridge for at least 1 hour, the longer - the better. In a dehydrator, dehydrate at 145 until the meat is like a green twig. In an oven, at the lowest setting with the door ajar until the meat is like a green twig. 1 pound beef dries to 3.2 ounces jerky.
Ingredients: Use good apples, bad apples with bruises or those that are not ripe make bad dried apples. I use a dehydrator, but you can use an oven. Skin (optional) and core the apples. Cut the fruit into thin slices (1/8"). Soak the apples in the pineapple juice for at least 1 minute to prevent browning. In a dehydrator, dehydrate at 130 until the apples are leathery but pliable (optional - keep drying until like potato chips). In an oven, at the lowest setting with the door ajar until the apples are leathery but pliable (optional - keep drying until like potato chips). 1 pound of apples makes 2.5 ounces after skinning, coring, and drying. I usually make dried apples at the same time as making dried pineapple, that way I get the juice as I get the pineapples.
Ingredients: I use canned pineapples because they have the juice I need to make apples and they come already cut for use. I use a dehydrator, but you can use an oven. Just open the can and straight to the dehydrator! In a dehydrator, dehydrate at 130 until the pineapples are leathery but pliable. In an oven, at the lowest setting with the door ajar until the apples are leathery but pliable. One 14 ounce can of chunked pineapples makes 2.6 ounces after drying. I usually make dried apples at the same time as making dried pineapple.
Ingredients: I use a plastic Lemonade Jar as a cup, water bottle, bowl, and re-hydration chamber. Anyway, put the water in the bowl (or a zip lock or something), break up the ramen into little pieces, and add it to the water about 30 min prior to when you want to eat. When your ready to eat, drain off any excess water (shouldn't be hardly any) and add the Italian dressing. Voila - Italian pasta salad. Save the flavor package for ramen later to increase the flavor of another ramen dinner. Total calories should be about 620.
Ingredients: Calories: approximately 550-600 *note* all weights are approximate Mix all ingredients in a bowl to a consistency that isn't runny but isn't a paste either (similar to pancake batter). Rub a light coat of oil on your frying pan, and then pour the batter into pancake sized cakes. Heat until brown, then flip and heat until brown on the other side. For a variety, try adding a packet of onion soup mix, taco seasoning, or beef stew flavoring. I like to eat mine with a packet of honey from McDonalds. Make double recipe in the morning and have cornbread with breakfast and lunch.
Ingredients: A reader wishing to remain anonymous sent me this recipe. Honestly it sounded nasty, but it turned out to be very filling. Make some Ramen the standard way. When it is done, add about half a cup of milk made from powdered milk. Then add some powdered instant mashed potato flakes until thickened. To finish it off, add some butter flakes and olive oil to your taste. This is so thick and will stick to your ribs, and tastes pretty dang good.
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