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DINNERS - White Meat Entrees

Serve entrees with 3-4 quarts soup (about 1 cup per person), and dessert.

Sweet and Sour Chicken from Kathie Brock
(serves 15)

Ingredients
8 oz. freeze-dried chicken
5 pkg. sweet and sour sauce (from grocery store)
3 oz. dried celery, diced and packaged with next 2 items (from Alpine Aire)
2 oz. dried onion flakes
1 oz. dried pepper flakes (in bulk from Alpine Aire)
1/4 lb. or more pineapple pieces, dried
1/4 c. butter or margarine
24 oz. minute rice
small pkg. (4-6 oz.) Chow Mein Noodles

Directions
Add hot water to chicken, vegetables, and fruit to just cover, and set aside to rehydrate for 15 minutes.
Add sauce mix to 5 cups water and heat over low flame so it doesn't burn, until thickened.
Add drained chicken and veggies to sauce and stir gently so it doesn't all turn to mush.
For rice, bring 7 cups water with butter to boil and add rice.
Stir to moisten, cover, and set aside for 10 minutes.
Serve chicken over rice, and garnish with noodles.

Chicken Ramen from Alice Kulka
(serves 15 women - Adapt as necessary)

Ingredients
10 oz. freeze dried chicken (could use 12-16 oz. if big eaters)
4 oz. freeze dried veggie flakes (green and red peppers, tomato, onion)
2-4 oz. dried onion flakes
10 pkg. ramen noodles (could use 12 if lots of men)

Directions
Package chicken with veggie flakes and onion.
Package noodles with seasoning packets dumped in.
Add chicken and veggie mix to 14-16 cups water, depending on how much chicken and noodles are used. (It's better on the soupy side.)
Boil and cook until chicken is tender, about 10-20 minutes.
Then add ramen noodles w/seasoning to pot.
Cook 3 more minutes. Serve.

Turkey and Stuffing from Carol Hake
(serves 15)

Ingredients
8 oz. freeze dried turkey or chicken
4 pkg. Stove Top stuffing mix
3/4 c. butter or margarine
8 oz. dried cranberries

Directions
Add chicken, cranberries, and butter to 23/4 quarts water, bring to boil, and simmer until tender.
Add stuffing and let stand for 5 minutes before serving.

Chicken and Gravy on Potatoes from Carol MacFarlane
(for 15 people for MS or S trip-adjust accordingly)

Ingredients
5 12 oz. cans Swanson's chicken, dehydrated
2 c. dehydrated peas (from 2 lb. frozen)
1 c. mushrooms
2 Tbsp. minced onion
6 pkg. roasted turkey gravy
3 8 oz. boxes Barbara's instant mashed potatoes
1 1/2 c. milk powder
3/4 c. butter or margarine

Directions
Rehydrate chicken and veggies by pouring 1 quart water into ziploc bag with chicken and veggies.
Close bag and let stand in safe place (pot?). Add more water if necessary.
For gravy, add gravy mix to 6 c. boiling water. Simmer and stir.
Add rehydrated chicken and veggies to gravy.
For potatoes, bring 3 quarts water to boil.
Add butter to water, then potatoes gradually, stirring to mix.
Serve chicken and gravy over potatoes.
(If there are vegetarians on your trip, place chicken in separate Ziploc bag to rehydrate separately from veggies. Serve them veggies on potatoes.)

Chicken Ginger Curry from Carol MacFarlane
(for 15 people for MS or S trip-adjust accordingly for differently rated trips and fewer participants)

(This meal requires the use of a dehydrator, or purchase of dehydrated or freeze dried foods.)

Ingredients
5-12 oz. cans Swanson chicken, dehydrated
9 chicken bouillon cubes
(Place together in a quart or gallon sized Ziploc bag, leaving enough room to rehydrate.)
3 1/2 cups dehydrated veggies:
- 1 c. peas (1 lb.)
- 1 c. beans (1 lb.)
- 1 c. mushrooms
- 1/2 c. red peppers
minced onions
2 1/2 Tbsp. curry powder
1 c. diced crystallized ginger
(Place veggies, ginger, and curry in another quart or gallon sized Ziploc bag, leaving enough room to rehydrate)
8 oz. slivered or sliced almonds for garnish
6 c. basmati rice

Directions
Rehydrate chicken and veggies in their respective bags, by pouring in water to cover, 1 hour before serving, if possible.
Keep them separate if there are vegetarians on your trip; otherwise they can be mixed.
Keep Ziploc bags in a pot or other safe place while they are rehydrating.
Add more water if necessary.
For basmati rice, bring 3 quarts water to full boil.
Add rice and cook 12-15 minutes. Meanwhile, bring veggies to simmer.
Serve veggies over rice to vegetarians.
Add chicken to veggies and bring to simmer.
Serve chicken with veggies over rice. Serve almonds for garnish.

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