Favorite MVOC Backpack Recipes

Don't try this at home: Sampling freshwater mussels, Isle Royale Backpack trip

Cod Fish Cakes

AT HOME: Measure the milk, egg mix, potato flakes, onion, parsley and salt into a plastic bag for transport.

AT CAMP: Bring water to a boil in a saucepan. Remove from heat and place dried fish in water and soak for 15-20 minutes. Add the pre-mixed dry ingredients after this time; mixture will be thick. Heat oil in a frying pan. Drop spoonfuls of batter into frying pan and fry on both sides until browned.

NOTE: I COULDN’T FIND THE PREPACKAGED DRIED COD FISH IN THIS AREA. YOU CAN BUY IT FRESH AND BOIL OR BROIL IT UNTIL JUST DONE AND THEN FRY IT.

Serves 4 (after a long day on the trail it serves 2)  

Beef Bourguignon

AT CAMP: Prepare rice according to package instruction and set aside. Meanwhile, cut onion into large chunks, if using fresh onion. In a frying pan melt margarine, add onion and sauté several minutes. Add 11/2 c water to sautéed onion, the wine, mushrooms, hunter sauce mix, mushroom soup mix, bacon bar and freeze-fried beef. Cook until tender, 5 to 10 minutes. Serve over cooked rice and garnish with bacon bits.

Serves 2

NOTE: Dried cooked ground beef (approx. ½ pound low fat ground beef before cooking) can be used in place of dried beef or you can you can buy a small can of beef and dry it.

From The Outdoor Epicure, an REI cookbook.
Submitted by Emma Pleasant

Adirondack Stew

At Home: Mix all dry stew ingredients together and store in a resealable plastic bag.

On the Trail: Bring water to a boil and add the stew mix. Boil 7 to 10 minutes until tender. Stir frequently.

(Dried soup greens are usually available at the grocery store in the spice section. However, the Spice Rack—698-5783—located in West Milton, has dried veggies at really great prices.)

From Lipsmackin’ Backpackin’
Submitted by Sandy Todd

White Trash Pasta

At Home: Chop the broccoli into fine pieces. Dry in a food dehydrator. Mix all ingredients (except water) together and place in a resealable plastic bag.

On the Trail: Pour all ingredients into water in a pot and bring to a boil. Allow to simmer 5-10 minutes until the broccoli is rehydrated.

(Total weight: 8 ounces; Serves: 1)

From Lipsmackin’ Backpackin’
Submitted by Sandy Todd

Homemade Meat Jerky

Lay cut strips on a cutting board and with a blunt rimmed saucer or meat mallet, pound the following seasonings (or your own variations thereof) into both sides of the meat: salt, pepper, garlic powder, your favorite herb. Use not more than 1 tsp. of salt for each 1 pound of fresh meat.

Arrange seasoned strips ½ inch apart on wire racks—cake cooling ones, or the racks from the oven—into a preheated 150F oven, and immediately turn the heat back to 120 F. Prop the oven door open to1 inch to allow the extra amount of moisture to escape. After 5-6 hours turn the strips over; continue drying at the same temperature for 4 hours more. It’s done when jerky is shriveled and black, and brittle when cooled. Dry test: Brittle, as in a green stick: it won’t snap clean as a dry stick does. Be sure to test it after it cools, because it’s pliable when still warm, even though enough moisture is out of it.)

Allow to thoroughly cool, and wrap stick in moisture vapor proof material, then put in a container with a close fitting lid and store below 40F or freeze.

From Putting Food By
Submitted by Connie Steele