Backpacker Magazine –
From cashew-ginger chicken to fruited scones, tasty breakfast, lunch, and dinner options for the trail and the campsite.
The Backpacker Editors
The scones were da bomb! :)
skillet scone recipe is da bomb. i mix it up with candied ginger instead of the fruit. it roxx. bon appetite!
The Fruited Skillet Scones were really good. I am adding it to the recipes that I make at home! I used dehydrated cherries and craisins and it was delicious. Prep at home was easy and cooking on the camp stove was easy. I would use a lower heat that medium high, though - the scones tended to overcook on the outside and undercook on the inside.
I made the Cashew-Ginger Chicken & Rice this past weekend on a car camping trip. It was a hit. One change I made was I used some dry Asian spices in a bottle that I had instead of the Thai seasoning from the soup because I didn't want to use so much sodium. However, the finished product needed . . . salt! I hadn't brought salt & pepper. I am happy with using my at-home seasonings instead of using the packet, but next time I will bring salt so it can be added to taste. I would make this again - it was easy to prepare and tasty.
There's 4 pages. Recipes start on the next page.
That looks like a shopping list not a MENU!!!
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