Trail Chef: America's Next Titanium Chef

Last call for submissions for the 2011 Readers' Choice Contest! Plus: Three easy recipes for flat trail bread, tortilla sunrise, and a fruit smoothie
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Last call for submissions for the 2011 Readers' Choice Contest! Plus: Three easy recipes for flat trail bread, tortilla sunrise, and a fruit smoothie

We want you! Your recipes, that is. The best backcountry meals are the ones that come straight from the field. And since BACKPACKER readers take nearly 7 million wilderness trips a year, we know you've fired up that stove a lot. So submit your favorite recipes (breakfast, lunch, dinner, dessert, trail snack, or beverage) for our 2011 Readers' Choice Recipe Contest today (deadline is September 15). We'll cook them up, then select the best to appear in our January issue. In the meantime, here are three past reader and contributer recipes that come directly from the "simple is beautiful" file.

Tortilla Sunrise

By Ilo Gassoway, Jr.

1 pack of small flour tortillas

1 small package of cream cheese

1 fruit roll-up or homemade fruit leather

In camp

Warm the tortillas one at a time in a pan over your stove. Spread with cream cheese, then place the fruit roll-up on top and roll together. You can also top with peanut butter, honey, or butter.

Frothy Fruit Drink

By Mark Sakry

1/2 cup (one packet) powdered fruit drink

1/2 cup powdered milk

Into a one-quart water bottle, pour about a half-cup of water, then the dry ingredients. Slosh around a bit and fill the bottle about two-thirds full with water. Shake vigorously, then top it off with water and give a few more shakes. You can use cold water in the summer, which gives the drink the appearance of a milk shake.

Flat Trail Bread

By Bill Lindstrom

1 cup flour

1 1/2 teaspoon baking powder

1 pinch salt

1 teaspoon sugar

2 tablespoons powdered milk

3 tablespoons squeeze margarine

1/3 cup water

At home

Place the dry ingredients in a zip-top bag.

In camp

Add margarine, close bag, and knead. Reopen bag, pour in water. Zip bag and knead into dough. Pour dough onto greased and heated skillet over moderate flame. Bake until browned on both sides, flipping often to prevent burning. Serves 2.