|NATIONAL PARKS QUICKLINKS|
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Alpine Mac & Cheese
At home: Combine flour, mustard powder, salt, powdered milk, parsley and pepper in zip-top bag. Combine dried tomatoes and shell pasta in a separate zip-top bag. Pack cheese and wine individually. Note: Swiss cheese does not preserve well, so eat this meal early in the week.
In camp: Cut cheese into small chunks. Bring 3 1/2 cups of water to boil. Add wine to pot, then add pasta and dried tomato. Boil until pasta is slightly tender, stirring occasionally. Stir in dry ingredients, then stir in cheese. Turn off heat and stir until cheese melts. Serves 2.
At home: Combine chili mix, sliced tomatoes, and kidney beans in zip-top bag. Pack chips, salsa, and cheese individually.
In camp: Add 7 1/2 cups of water to a pot. Add dry mix and bring to boil. Summer 15 minutes or until done, stirring occasionally. Add 1 ounce of cheese and corn chips to serving bowls. Serves 2.
Wednesday Dinner Shell Pasta with Pesto and Dried Tomato
At home: Combine dried tomatoes and mushrooms in zip-top bag. Pack shells, pine nuts, and pesto individually.
In camp: Place tomatoes in a bowl, and dehydrate with hot water for 10 minutes. Cook shells according to package directions. Drain pasta and veggies, then combine. Mix pesto on top, and garnish with pine nuts. Serves 2.