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Backpacker Magazine – Online Exclusive

Weekend Menu: Campsite Gourmet

From cashew-ginger chicken to fruited scones, tasty breakfast, lunch, and dinner options for the trail and the campsite.

by: The Backpacker Editors


Saturday Breakfast
Fruited Skillet Scones

  • 1 cup all-purpose flour
  • 4 tablespoons sugar
  • 4 tablespoons cultured buttermilk powder
  • 1/4 cup dried blueberries
  • 1/4 cup dried cherries
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup butter-flavored shortening
  • 3 tablespoons water
  • oil for cooking

At home: Place first 8 ingredients in a zip-top bag.

In camp: Add shortening to bag, seal, and knead gently until crumbly. Add water and keep kneading until dough forms a ball. Place the dough on a flat surface and pat into an 8-inch-diameter disk about 1/2 inch thick. Cut into 8 wedges. Heat an oiled pan over medium-high heat. Place wedges in a circle in pan, leaving space between pieces. Cook 5 minutes; flip and cook 5 more minutes or until firm to the touch. Serves 2.

Saturday Lunch
Grab-bag Snacks

  • 3 ounces pepperoni
  • 1 cup Goldfish crackers
  • 8 dried pear halves
  • 4 pieces hard candy
  • 8 malted milk balls
  • 6 slices French bread
  • 2 ounces cheddar cheese
  • 1 bell pepper
  • 4 tablespoons nut butter
  • Serves 2.

Saturday
Dinner Dorcas's Trail Chili

  • 22.5 ounces (1 1/2 15-ounce cans) kidney beans
  • 1 box dehydrated vegetarian chili mix
  • 1 ounce dry-packed sun-dried tomatoes, chopped
  • hot sauce to taste
  • 2 ounces dheddar cheese
  • 30 corn chips

At home: Drain and rinse kidney beans, then dry in dehydrator or oven. Package in a zip-top plastic bag with chili mix and tomatoes.

In camp: Pour contents of plastic bag in pot with 7 cups water. Stir well. Let stand 15 minutes to allow ingredients to rehydrate (add water if necessary; ingredients shouldn't be above waterline). Bring to a boil and simmer about 5 minutes, until ingredients are completely hydrated, stirring continuously to prevent sticking. Mix 1 ounce cheese into each serving and sprinkle with half of the corn chips. Serves 2.

Saturday Dessert
S'mores In A Bag

  • 1/2 cup crumbled graham crackers (about 1 1/2 crackers)
  • 1/4 cup chocolate chips
  • 1/4 cup chopped walnuts, toasted

At home: Combine all ingredients and divide evenly into two small oven-roasting bags.

In camp: Squeeze as much air from the bags as possible. Make sure the bags are securely closed and submerge them in hot water until the chocolate has melted. Remove the bags from the water and spoon the contents into your mouth. Serves 2.



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READERS COMMENTS

k2luvs
Oct 29, 2010

The scones were da bomb! :)

formula410
Sep 02, 2010

skillet scone recipe is da bomb. i mix it up with candied ginger instead of the fruit. it roxx. bon appetite!

Kathy F
Jul 30, 2009

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.

Kathy F
Jul 30, 2009

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.

Susan
May 20, 2009

There's 4 pages. Recipes start on the next page.

Jake
May 10, 2009

That looks like a shopping list not a MENU!!!

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