|NATIONAL PARKS QUICKLINKS|
Backpacker Magazine – Online Exclusive
Unwind after a long hike chilé fondue, French bread bruchetta, or an Asian peanut dip
At home: Combine flour, tomatoes, dried eggs, chives, garlic, onion powder, salt, and baking powder in a zipper-lock bag. Shake to blend.
In camp: Knead rice pouch to separate grains, then empty its contents into a bowl and blend in the dry-ingredients mix. Gradually add water while beating. Coat bottom of a frying pan with olive oil; place over high heat. Working in batches, drop spoonfuls of batter into hot oil, flattening each slightly. Cook 1 to 11/2 minutes, until bottoms are golden and crispy. Flip and cook about 1 minute (add more oil as needed). Makes about 16 fritters (for 3 to 4 people).
Sweet 'n' Hot Green Chile Fondue
Grab your breadsticks and dip in: This bubbling cheese sauce will disappear fast.
1 jar (5 oz.) Kraft Old English cheddar cheese spread, or 5 ounces shredded cheese
1/2 cup water
1 can (4 oz.) diced green chilies
2 tablespoons Celestial Seasonings Harvest Apple Spice Natural Cider Mix
2 tablespoons powdered milk
2 tablespoons onion powder
1 tablespoon cornstarch
1 tablespoon spiced rum (optional)
1/4 teaspoon cayenne pepper
At home: Blend cider mix, powdered milk, onion powder, cornstarch, and cayenne pepper and seal in a zipper-lock bag. If you're using shredded cheese, freeze the bag.
In camp: Drain chilies and place in a cup or small bowl. Add dry ingredients, stir, and set aside. In a small pan, bring water to a boil and add the cheese. Stir until melted. Add green chile mixture and continue stirring until thick and hot, about 2-3 minutes. Stir in rum, if desired. Serve with crusty bread, bagels, pita, or breadsticks, and slices of fresh, tart apples. Serves 4.
Stuffed Fruit Rumaki
This easier-than-it-looks Japanese-style cocktail-party favorite will knock their wool socks off.
1 package (12 slices) cooked, vacuum-sealed bacon
12 salted smoked almonds
12 dried apricots and/or dried plums (prunes)
2 tablespoons teriyaki sauce
At home: Cut a slit and tuck an almond inside each piece of fruit. Seal in a zipper-lock bag.
In camp: Roll a slice of bacon around each piece of fruit and secure with a toothpick. Heat a frying pan to medium-high, add bacon-wrapped fruit, and cook 1 to 2 minutes, turning pieces to warm both sides. Pour teriyaki sauce into pan and stir thoroughly until each piece is coated. Remove from heat and serve immediately. Makes 12 to 16 pieces, enough for 2 to 4 hikers.
Note: For easier turning, shish-kebab 4 or 5 rolls on a single skewer.