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Weekend Menu: Campsite Gourmet

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

Recipes from Backpacker Cooking, by Dorcas S. Miller (Mountaineers Books, 1998) and More Backcountry Cooking, by Dorcas S. Miller. (Mountaineers Books, 2002)

Friday Dinner
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.

Friday Dessert
Mincemeat Pudding
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.

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