|NATIONAL PARKS QUICKLINKS|
Backpacker Magazine – Online Exclusive
Eat for energy minus the meat with this three-day, two-person meal plan.
At home: Combine celery, parsley, mixed vegetables, and onion in a zip-top bag. Pack boullion cubes separately.
In camp: Boil 4 cups of water and add the dry mix. Remove from heat and let stand for 30 minutes. Return to heat, crush the boullion cube and add to pot. Let simmer until ingredients are tender. Add croutons, and salt and pepper to taste. Serves 2.
Savory Corn Fritters
At home: Pack first 7 ingredients into a doubled zip-top bag.
In camp: Add corn, egg, and water to bag; seal, then squeeze gently to mix contents. Heat oil in pan to medium high. Drop large spoonfuls into pan; flip when bottom is golden brown (about 11/2 minutes). Drain on paper towels. Makes about 12 peach-sized fritters. Serve with syrup. Serves 2.
At home: Store sun-dried tomato and avocado in paper bag to keep fresh. Store other ingredients separately.
In camp: Slice tomato, avocado, and olives. Fill pitas with ingredients.