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*Breakfast*
O.J. crystals	coffee/tea
dried milk	sugar
oatmeal w. raisins, cinnamon, brown sugar	pancakes w. dried apples, raisin, brown sugar syrup
cream of wheat w. brown sugar, milk	rice pudding
muesli	granola

*Lunch*
P.B. & J. on ship's biscuits	cheese & salami on ship's biscuits
trail breads w. margarine	GORP
juice crystals	dried fruit
chocolate	soup in cold weather

*Ship's Biscuits*
Preheat oven to 325F
2 c. all-purpose flour	or substitute up to ½ c. whole wheat flour
½ tsp. salt	1 tsp. shortening
½ c. water
Combine flour, salt and shortening in bowl of food processor. Mix until it looks about the size of peas (not long). Add water until dough clumps. Roll this firm mixture ½" thick, fold and repeat four or five times. Cut into rectangular biscuits, prick with a fork and bake on an ungreased cookie sheet for 30 min. (or maybe longer -- the biscuits should be bone dry all the way through). Makes 24 biscuits. Store tightly covered. This is excellent trail food. Cheap. Almost indestructible. Light. Inoffensive to the most discriminating palate. 6-8 per person makes a light lunch.

*GORP*
unsalted peanuts	unsalted mixed nuts
unsalted sunflower seeds	pumpkin seeds
Smarties	raisins
dried fruit (apricots, pineapple, mango, banana)

*Trail Breads*

All of these recipes assume that you are carrying a "Food Repair Kit" containing the spices listed below. It is an essential contributor to the success of your culinary efforts. The spices can be carried in labelled 35mm film containers, which hold plenty for most purposes, inside a plastic index card box. Don't forget the Oxo cubes for stock.
*Indian Fry Bread*
2 c. all-purpose flour	or substitute up to ½ c. whole wheat flour
2 tsp. baking powder	1 tsp. salt
½ tsp. sugar	2/3 c. cold water
oil
In a bowl (or a h.d. baggie) combine flour, salt, baking powder, and sugar. Add water and knead to make a soft dough (which will be slightly sticky). Pat into a circle c. 1" thick, cut into segments and fry in 1/2-3/4" hot oil. Pretty much any biscuit mix will work in this recipe. It makes delicious biscuits that are somewhat like doughnuts -- very good with jam. The drawback is thhe necessity for carrying a fair amount of oil [in a leakproof Sigg bottle!] and the difficulty of handling hot oil in the field. Fuel intensive.

Dinners

*Basque Rice*
2 tbsp. margarine	1 onion, chopped
½ tsp. fennel seeds	1 tsp. basil
3/4 c. rice	1½ c. water
2 chicken Oxo cubes	1 dried red pepper
1 dried green pepper	3/4 pkg. freeze-dried peas
¼ pkg. freeze-dried corn	1 can shrimp
1 can flaked ham	¼ lb. salami, julienned
pepper, to taste
Pre-soak the peppers for a few minutes. In melted margarine sauté the onion until soft. Add the rice and stir until the grains are well coated. Add water, Oxo cubes, fennel, basil, peas, corn, bring to a boil and simmer covered for 20 min. Add the peppers and heat through. Add shrimp, ham, and salami and toss. Serve.

*Pasta Carbonara*
1 lb. bacon	2 tbsp. salt
1 lb. spaghetti or linguini	3 eggs
1 tsp. parsley	mozzarella cheese, grated
pepper
Sauté diced bacon until crisp. Remove and drain. Cut or break into small pieces. Cook spaghetti in salted water. Beat the eggs. When spaghetti is cooked, drain and pour eggs into the hot pasta. Toss thoroughly as the eggs cook in the pasta. Add bacon bits and grated cheese. Season with pepper. If you are wary of carrying eggs, you could substitute powdered eggs [although these don't taste all that great]. I've also seen a recipe version, which I can't find at the moment, made with milk and flour as the sauce.

*Couscous*
½ c. dry chick peas [these must be soaked overnight, then cooked 40 min. or until softened]	1 pkg. beef jerky, soaked 1 hr. before using
1 tbsp. margarine	1 onion, chopped
1 tsp. salt	¼ tsp. pepper
1/8 tsp. red pepper flakes	¼ tsp. turmeric
1 tbsp. equivalent dried tomato paste	1½ c. potatoes or dried equivalent
1 c. cracked wheat	1/8 tsp ea. cinnamon and ground cloves
This is a fairly complicated meal, but my partner loves it, insists on it, and therefore it remains on the menu. Soak the chickpeas overnight and cook separately 40 min. or until softened. Pre-soak the beef jerky for 1 hr. before using. Dissolve the tomato paste in a cup of water. In melted margarine, sauté the onion until golden. Add tomato/water mixture, jerky, salt, pepper, red pepper, turmeric and simmer 10 min. Add potatoes, cover with water and simmer ½ to 3/4 hr. until done. Meanwhile, steam the cracked wheat in a separate pot [hence the complexity factor] for 15 min. Add chickpeas to meat mixture. Serve over a helping of cracked wheat. Serves 2+. N.B. Cracked wheat is versatile stuff and is readily available at the Bulk Barn or similar establishments. Treat it like rice and a little goes a long way.

*Jambalaya*
1 onion, chopped	2 tbsp. margarine
½ can dried tomato paste	2/3 c. rice
¼ pkg. f-d peas	3/4 pkg. f-d corn
1 green pepper	¼ tsp. thyme
1/8 tsp. pepper	1 can shrimp
1 can flaked ham
Dissolve tomato paste in 10 oz. water. In melted margarine sauté onion. Add rice and stir well until the grains are coated. Add tomato/water mixture, green pepper, corn, peas, thyme, pepper. Simmer covered 20 min, stirring occasionally. Add shrimp and ham and serve. This recipe could be modified to taste.

*Spaghetti*
1 tbsp. oil or melted margarine	1 onion, chopped
1 dried green pepper	2 dried carrots
1 can dried tomato paste	1 pkg. dried spaghetti sauce mix
1 tsp. basil	¼ tsp ea. oregano and thyme
½ tsp. pepper	½ tsp garlic powder
1 c. water	1 c. elbow noodles
4 oz. grated mozzarella cheese
In margarine, sauté the onions until golden. Add water, green pepper, carrots, tomato leather, spaghetti sauce mix, and spices. Simmer until leather dissolves and sauce thickens. Cook noodles separately. Pour sauce over noodles, sprinkle with cheese, and serve.

*Mac & Cheese*
Any mac & cheese recipe can be used. Elbow macaroni is probably easier to pack. 1½ c. makes plenty for two hungry people. The basic sauce of margarine, flour, and milk is made in the normal way. Don't forget to mix the milk powder before adding it to the pot. A small whisk or wooden spoon is useful but not essential. Cheese keeps best when wrapped in cheesecloth before sealing it in plastic bags. This wicks the moisture away from the cheese and prevents mushing and moulding. For longer trips take the cheese out to breath on nice days. Don't forget a grater. The flavour of this admittedly bland dish can be enhanced with a pinch of thyme and nutmeg. Others like it with curry added.
1 C. elbow mac, cooked and drained	3 tbsp. margarine
3 tbsp. flour	4 oz. grated cheddar cheese
4 tbsp dried milk, mixed with water	½ tsp. salt
pinch ea. of thyme, nutmeg, curry
Cook and drain macaroni. In saucepan, melt margarine, add flour, and saute on low for 1 min. Add macaroni and stir. Cook a few minutes. Add cheese, milk, salt, and spices. Cook, stirring until the cheese melts.

*Risotto*
¼ C. margarine, melted	1 onion, chopped
1 C. rice	2 C. water
2 chicken cubes	pinch turmeric
basil	1/8 tsp. fenel seeds
8 oz. mozzarella or parmesan cheese, grated	pepper
Saute onion in margarine. Add rice and stir until well coated. Add water, cubes, and spices and cook twenty minutes stirring occasionally until done. Add cheese and stir until melted. Add pepper to taste.

*Chile*
Any chile recipe is suitable for this meal although the best chile recipe that I've ever tasted can be found in The Silver Palate Cookbook. I think it's the combo of mustard and vinegar that makes it so sharp [these can be omitted for the sake of young taste buds]. This also solves the flatulence problem because it doesn't stay in you long enough to ferment. Dried kidney beans [ 1½ c.] must be soaked overnight before cooking. Follow the package directions. Some sort of waterproof screw-top plastic jar large enough to hold sufficient beans and water is required -- it may need topping up during the day. Substitute dried ground beef granules or jerky or 1½ c. bulgar (steamed separately) for meat. Use dried green peppers. You can also add any or all of the following: freeze-dried corn, f.-d. peas, rice [cooked separately or add extra liquid]. The basic tomato sauce can be made in the same way as for spaghetti sauce, with dried paste and a pkg. of dried spaghetti sauce mix.

*Steak w. stir-fried veggies and smashed potatoes*
Self-explanatory. Frozen steak well-wrapped in tin foil and newspaper will keep unrefrigerated for two days.

*Beef Barley Stew w. Dumplings*
1 pkg. beef jerky [8 oz. raw steak]	2 tbsp. margarine
1 onion, chopped	3½ c. water
2 beef Oxo cubes	1 tsp. garlic powder
1 tbsp. soya sauce	½ tsp. sesame seeds
½ dried green pepper	2 dried carrots
dried green beans	½ c. barley
2 tbsp. flour	¼ tsp. pepper
½ tsp. ea. thyme and cumin
*Dumplings*
1 c. biscuit mix	¼ c. water
Form into 1" ball and steam on top of stew 20 min.
Pre-soak jerky for 1 hr. In melted margarine sauté onion. Add all remaining ingredients excepting dumplings. Bring to a boil and simmer until jerky is soft and everything appears done. Add extra water as required. Place dumplings atop stew and steam covered for 20 min. This made a big meal for two. This is probably one of the best trail meals that I've ever eaten and is less complicated to make than it appears. This is when drying food really pays off. Feel free to vary ingredients to taste -- there are lots of good stew recipes around -- but I think the right combination of spices is the key factor.

Split Pea Soup with Dumplings (opt.)
3 c. split peas	1 carrot (dried)
1 pkg. onion soup mix	1 onion (chopped)
1 tbsp. parsley	1 tbsp. oil
2 tbsp. soy sauce	12 c. water
2 slices of bacon (opt.)

If using bacon, chop and fry. Add onion and oil and sauté. Add remaining ingredients [except soya sauce!]. Bring to a boil and simmer until tender [ 1 hr]. Add more water if necessary during cooking. Stir in soya sauce and serve. This makes an easy and filling meal. Serves 4 hungry adults.

Corn Chowder
2 slices bacon	2 onion (chopped)
6 medium potatoes (dried)	2 tsp. salt
¼ tsp. pepper	1 pkg. onion soup mix
1 tbsp. parsley	1 or 2 pkg. freeze-dried corn
2 c. milk powder	6 c. water [extra water probably necessary to compensate for dried veggies]
2 c. boiling water	2 tbsp. margarine
2 tbsp. flour	1 tsp. curry (opt.)
Fry chopped bacon until crisp. Add salt, pepper, parsley, soup mix, corn and potatoes. Add boiling water and simmer until potatoes are tender. Meanwhile sauté onions in margarine. Add flour and stir until golden. [This could be done with the bacon, adding the flour later]. Mix milk powder with 6 c. water and add gradually to the flour and onions. Stir until slightly thickened and add to the potatoes. If no bacon is available, add a pkg. of dried cream of mushroom soup for additional flavour. [I haven't tried this.] This feeds about four adults. Quantities are hard to determine because they depend largely on how much the members of your party are ready to eat. For example, the recipes you see here are supposed to feed six hungry adults but Jeff, Caralyn & I ate the works -- although we went back two and occasionally three times to do it.

Beefy Tomato Macaroni
I saw this in a Canadian Living magazine and thought it looked good. I substituted the dried tomato paste for 1 can of tomato soup, so the liquids may be adjusting.
2 tbsp. margarine	3/4 lb. equivalent of dried beef
1 onion (chopped)	1 green pepper (dried)
1 can tomato paste (dried)	3/4 c. water
1/8 tsp. black pepper	3 c. elbow macaroni
mozzarella cheese (grated)
Pre-cook macaroni and keep warm. In a skillet melt margarine and sauté beef, onions, and green pepper. Season to taste. Stir in tomato paste [it helps if you tear the leather into pieces beforehand], water [you may need more than above], pepper, and macaroni. Heat through and serve with grated cheese.

Singapore Noodles
1 pkg. beef jerky	1 c. elbow noodles
3 tbsp. margarine	3 tsp. garlic powder
2 tsp. ginger powder	1 onion (chopped)
1 green pepper (dried)	2 tbsp. vinegar
2 tbsp. soya sauce	3 tsp. curry powder (or more to taste)
½ tsp. red pepper	1 can of shrimp
1 can of flaked turkey
Pre-soak jerky for 1 hr. Mix together the vinegar, soya sauce, curry, and red pepper and set aside. In melted margarine sauté onion, jerky, garlic, ginger, green pepper until onion is soft. At the same time, cook and drain the noodles. Combine the sauce, meat mixture, noodles, and canned meats. Toss and serve. This is a great meal but is very spicy, so I'm unsure how kids would like it. Rob doesn't like curry, so he was less than enthusiastic.

Spicy Beef Noodles
1 pkg. beef jerky [equivalent to 2 lbs. raw meat]	1 c. elbow noodles
3 tbsp. margarine	1 onion (chopped)
1 green pepper (dried)	1 red pepper (dried)
2 tomatoes (dried)	pinch red pepper flakes
peanuts (crushed)
Sauce
2 tbsp. vinegar	1/3 c. soya sauce
1 tsp. sugar	½ tsp. salt
½ tsp. ginger	1 clove garlic (crushed) or equivalent garlic powder
2 tsp. corn starch	fragment of tomato paste
pinch red pepper flakes
Presoak jerky for 1 hour. Presoak peppers, carrots tomatoes. Mix sauce and set aside. Cook and drain noodles. At the same time, sauté onion in margarine until clear. Add veggies and jerky and stir fry. Combine with noodles. Add sauce and stir until thickened. Serve.

Beef with Rice & Barley Casserole
beef jerky (1 lb. equivalent)	1 tbsp. margarine
5-6 tbsp. olive oil	1 onion (chopped)
½ tsp. red pepper flakes	2 cloves garlic (minced)
2 ounces mushrooms (dried)	½ c. barley
½ c. rice	3 c. water
3 beef cubes	salt/pepper/dried sage
½ tsp. parsley
Presoak beef jerky for 1 hr. Sauté onion, garlic, and red pepper flakes until onion is clear. Add mushrooms and jerky. Saute until done. Add barley, rice, and stock. Cook covered over med.-low heat until done (about 25 min.). Season with salt, pepper, sage, and parsley.

Lebanese Borghol
1/3 c. olive oil	1 onion (chopped)
2 cloves garlic (minced)	1 c. peeled, seeded tomatoes (or sun-dried equivalent)
1 tsp. basil [1 tbsp. fresh chopped basil = 1 tsp. dried basil	1 c. bulgar
1½ c. water	2 beef cubes
1 tbsp. honey	1 tbsp. tomatoe paste
½ tsp. salt	½ tsp. pepper
2 tsp. parsley
Saute onion, garlic, tomato, basil in oil. Add bulgar and stir well. Add beef stock. Cook covered on low heat for 5 min. Add honey, tomato paste, salt, and pepper to bulgar. Continue to cook covered on low heat until done (about 15-20 min.). Let stand 10 min. Add parsley. Serves 4-6.

Black Bean Casserole
¾ c. black or red kidney beans	1 c. rice
1 c. corn (freeze-dried equivalent)	1 red pepper (dried)
2 tbsp. margarine	2 onions (chopped)
1 tbsp. parsley	1 tsp, coriander
garlic powder	1 tbso. chili powder
1 tsp. salt	¼ tsp. pepper
Presoak beans overnight. Sauté onion in margarine until clear. Add rice, corn, red pepper, water, and spices. Cook 20 minutes until done. Add beans. Warm, toss, and serve.

Baked Beans with Etcs.