Recipes for your hungry bod.

Recipes on these pages are hopefully a start to share your favorite dishes with each other. I will try to set up a system whereby this will be possible. Please be patient.

BACKPACKING RECIPES

The following recipes can also be used by those of you using campers, cars etc..

Chicken Curry

1/2 cup textured vegetable protein granules, chicken flavored. 1 package (6.9 oz.) Chicken Rice-a-roni 1 teaspoon to 1 tablespoon curry powder ( to taste) 2 tablesspoons margarine 3 cups of water 1/2 cups raisins 1/2 cup to 1 cup peanuts 1 small red onion, chopped sunflower seeds or pumpkin seeds ( optional)

At home: Combine vegetable protein,Rice-a- Roni (including flavor packet) and curry poweder in a plastic bag.

At camp:In pot, bring water and margarine to a boil, then add dry contents of bag and cook over low heat about 15 minutes, sterring occasionally, until rice is done. Serve with rasions coconut peanuts and red onion as condiments. Add seeds from the rations bag if desired. Makes 4 serings. The following recipe is good without the avocado but better with it. An avocado will last until the second night.

Casher Calavo

2 cups instant brown rice 1 cup Bear Creek cheddar-broccoli soup mix 1/2 cup instant dry milk 4 cups water(divided) 1 avocado 1 cup cashew nuts

At home: In 3 separate bags pack the rice; the soup mix and dry milk;and the cashews.

At the camp: In pot with lid, bring rice and 2 cups water to a boil and simmer 1 minute. Cover and set aside. In another pot, add w cups remaining water to soup and dry milk and simmer gently sterring constantly until it makes a thick sauce. Add more water is needed. Serve by layering avocado, rice and sauce. Toss cashews on top.Makes 4 servings. This is the basic recipe. You can add dry vegetables adn spices.

Instant Shepherd's pie

6.75 oz. dry chipped beef chopped into small pieces. 1 tablespoon dry milk 2 tablespoons dry onions 4 cups potato Buds 6 cups water (divided) 4 tablespoons margarine 2 packages instant browngravy mix

At home: Bag together chipped beef, dry milk and dry onions. Put Potato Buds in separate bag.

At camp: In pot, boil 4 cups water,add beef, dry milk and onions and simmer 2 mimutes. Turn off stove, add potatoes and margarine and let sit covered 10 minutes. Then boil remaining 2 cups water and make the gravy. Serve hash with gravy on top with possible additions from rations bag. Makes 4 servings.

Noodles Amandine

2 Packages (4.5 oz.each) noodles and sour cream mix 1 cup dry milk 1/2 cup sliced almonds 4 cups water 4 tablespoons margarine

At home: Combine noodle mix and dry milk in bag. Pack almonds in separate Bag.

At camp:In pot, bring water to a boil. Add dry mix and simmer sterring occationally, 10 minutes or until noodles aer cooked. Saut'e almonds in margarine serve almonds over noodles. Makes 4 servings

Pasta pesto

1 pound spaghettini 1 tube (2.8oz )pesto 1 cup grated parmesan cheese 1/2 cup pine nuts 4 cloves fresh garlic, chopped 1/2 cup extra-virgin olive oil or 6 tablespoons margarine

At home: Bag the spaghettini, pesto, cheese, and pine nuts and garlic in 4 separate bags.

At camp:Cook pasta until alente. Saute' garlic and pine nuts in olive oil or margarine and add pesto sauce. Drain pasta and toss with pesto mix and cheese.( keep out 1/2 cup of the cooking water from the pasta just in case it's too dry.)

Makes 4 servings

Alpine Spaghetti

1 pound rotini pasta 1 cup grated parmesan cheese 2 teaspoons dried basil Garlic granules adn shallot-pepper salt to taste 1 cup instant dry milk 6 tablespoons margarine

At home: Package pasta in 1 bag and dry ingredients in another.

At camp:Cook pasta until aldente drain off all but 1 1/2 cups water. Stir in dry ingredients and margarine and serve. makes 4 servings.

Cook like a gourmet chef and surprise your family and friends.

The only cookbook that combines gourmet cooking with cooking in an RV and at camp! Over 20 Celebrity Chef contributions of unique recipes Dozens of tips and sidebars that makes recipes easier to use while traveling