Recipes from Backpacker Cooking, by Dorcas S. Miller (Mountaineers Books, 1998) and More Backcountry Cooking, by Dorcas S. Miller. (Mountaineers Books, 2002)
Cashew-Ginger Chicken and Rice
- 2/3 cup raw cashews
- 1 1/2 cups freeze-dried corn
- 3 tablespoons dehydrated onion, chopped
- 1 1/2 cups instant brown rice
- 6 dried mushrooms, sliced thinly
- 1 1-ounce packet Thai-flavored soup mix
- 1 5-ounce foil pouch of chicken in water
At home: Spread cashews on a cookie sheet and toast at 300°F for 10 minutes. Remove from the oven, let cool, then store in a zip-top plastic bag. Combine corn, onion, rice, and mushrooms, plus seasoning packet, in a second zip-top plastic bag.
In camp: Place bagged corn mixture and chicken in a pot and cover with water; mix well. Bring to a boil; simmer 5 minutes (adding more water as needed) or until done. Garnish with nuts. Serves 2.
6 ounces condensed mincemeat
1/2 cup chopped walnuts
In camp: Crumble equal portions of mincemeat into 2 insulated cups or bowls. Add 1/3 cup boiling water to each. Cover and let stand for 10 minutes. Stir equal portions of walnuts into each cup before eating. Serves 2.