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BREAKFASTS

For breakfasts, plan to have tang (2-3 quarts) and hot drinks (coffee, tea, cocoa), in addition to the main course. For all beverage quantities, click here

Eggs with tortillas from Diane Cook
(serves 15)

Ingredients
30 small (5-6 inch) tortillas
11-12 oz. dried, uncooked eggs (3/4 oz. per person) (Backpacker's Pantry, REI)
4 Tbsp. (2 oz.) butter or margarine
6-8 oz. Jack cheese
1 pkg. Salsa mix from Backpackers Pantry

Directions
Add water according to package. Cook small quantity at a time in bottom of pot with margarine. Stir often. (Or use precooked freeze dried eggs, following directions on package.) Grate cheese. Mix salsa according to package directions. Heat tortillas in pot bottom or on lid over low heat with a little butter or margarine. Serve small spoonful of egg in tortilla. Add cheese, salsa. (You can also include a small quantity of instant refried beans, reconstituted with hot water, following package directions for about 7-8 servings.)

Cinnamon Oatmeal from Diane Cook
(serves 15)

Ingredients
6 2/3 c. old fashioned oatmeal
5 tsp. cinnamon
1 1/4 tsp. nutmeg
1 1/4 tsp. allspice
1 2/3 c. dates
1 c. nuts
(Place above ingredients together in a Ziploc bag.)
1/2 stick margarine
1 qt. pkg. milk powder

Directions
Bring 14 c. water to boil. Add cereal mix and stir. Cook until done, about 5-10 minutes. Serve with milk.

Oatmeal and Wheatena with berries from Carol MacFarlane
(serves 15)

Ingredients
6 cups old-fashioned Oatmeal
3 cups Wheatena (used to be standard fare; found at Dreiger's in Los Altos)
4 oz. dried strawberries or mixed berries (Trader Joe's)
8 oz. brown sugar
1 c. milk powder

Directions
Place berries in 4 quarts water and bring to boil. Add cereal and simmer, stirring occasionally, for 5 to 10 minutes, until thickens. Mix milk powder with 3 cups treated water. Serve oatmeal with brown sugar and milk.

Overnight Steel-Cut Oatmeal from Lou Argyres
(serves 15)

Ingredients
5 c. steel-cut oats
(Since the cooking time for steel-cut oats is 25 minutes at sea level, it's best to bring them to a boil the night before and cover, and just reheat in the morning. You can find them as "Original Irish Oats" in a fancy, expensive can in the cereal section, or buy them in bulk for about 50 cents a pound.)
1 Tbsp. salt
1 cup milk powder
1 cup brown sugar
1/2 cup margarine or butter
2/3 cup additional milk powder (makes 2 c. milk for pouring on cereal)

Directions
The night before, bring oats to boil in 4 qt. water. Remove from stove, cover, and pack in bear resistant container. The next morning, simply add salt, 1 c. milk powder, sugar, and reheat. Make milk with extra the 2/3 c. powder and 2 cups water. Serve with oatmeal.

Granola with Stewed Apples
(serves 15)

Ingredients
15 c. granola (for an MS or S trip, 1 c. per person is needed)
2 c. milk powder (makes 1 1/2 qt. milk)
2 1/2 -3 c. dried apples, cut up, placed in Ziploc bag with next 2 items
2 tsp. cinnamon
1/2 -1 c. walnuts or pecans

Directions
Pour enough boiling water to cover in the Ziploc bag with apples, nuts, and spices. Let sit 5 minutes. Serve on granola or separately.

Apples with Dumplings from Diane Cook
(serves 15)

Ingredients
1 1/2 lb. dried apples, cut up and bagged with next three ingredients
3 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. sugar
4 oz. (1 stick) butter or margarine
Dumpling mix (put following together in ziploc bag):
4 cups Bisquick
1 Tbsp. baking powder (to help with leavening at altitude)
1 Tbsp. cinnamon
1 Tbsp. nutmeg
1/2 c. sugar
1/2 c. milk powder
1 1/4 c. walnuts or pecans

Directions
Soak apples in pot with 3 qt. water. Add butter/margarine and bring to boil. Cook 5 minutes. Meanwhile put dumpling mix in another pot with about 1 3/4 cups water and stir. (You don't want the batter runny, nor too thick.) This works best with two pots for the cooking, so divide hot apples into two of the largest pots. Spoon dumpling batter evenly onto hot apples. Simmer with lid on for at least 10-15 minutes before peeking to see if batter is cooked through. (Do not undercook.) Serve dumpling with apples.

Breakfast Couscous from Carol Hake
(serves 15)

Ingredients
4 cups couscous
2 2/3 c. milk powder
4 tsp. cinnamon
1/4 cup sugar
2 tsp. salt
2 cups ground nuts
2 cups chopped fruit

Directions
Bring 2 quarts of water to a boil. Add all ingredients, remove from heat, cover, and let stand for 5 minutes before serving.

Instant Cocoa Mix from Tom Hilton
(makes 30 - 35 cups)

Ingredients
1 1/4 cups dark cocoa powder (e.g. Peet's)
(If using a lighter cocoa powder such as Hershey's, reduce sugar)
5 cups sugar
2 1/2 packets powdered milk (to make 2 1/2 quarts)
4 Tbsp. powdered vanilla (optional)
2 1/2 tsp. cinnamon (optional)
4 tsp. salt
(Sugar and/or powdered milk can be increased for a sweeter or lighter cocoa.)

Directions
Add all ingredients to food processor. Process until everything is blended into a fine powder. To make cocoa, add boiling water to about 1/4 cup of mix (more or less, to taste).

Chai Tea from Andy Johnson (makes 1 1/2 quarts)

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