Menu from Looking For Lost Lakes, August 2002, Leader Alice Kulka

	Breakfast	Lunch	Dinner	Extra
SAT	Roadhead	Pita bread Hummus Carrot sticks Cucumber slices Dried Apricots Mini Oreos	Green Salad Corn Chowder w/ croutons Wholewheat rolls Fruit and cookies Hot drinks
SUN	Tang Coffee, tea, milk Bagel w/cream cheese and blueberry jam Apples	Pilot Cracker Pizza (Pepperoni slices and provolone cheese w/ sundried tomato spread) Dried pears Biscotti slices	Hot and Sour Soup Chicken Ramen Sesame Crisp cookies Hot drinks
MON	Tang Coffee, tea, milk Cooked Oatmeal w/dried fruit and nuts	Tuna salad in tortilla rolls Dried mango Fig Newtons	Cream of Spinach Soup Turkey and Stuffing Ginger cookies Hot drinks
TUES	Tang Coffee, tea, milk Maplenut Crunch w/dates and walnuts	Pepper salami cheddar cheese wholewheat crackers Dried Figs Mini Snickers	Minestrone Soup Couscous Pilaf Cheesecake Hot drinks
WED	Tang Coffee, tea, milk Scrambled eggs w/ bacon crumbles Crumpets	Peanut Butter tortillas Banana chips Chocolate squares	Chicken Noodle Soup Hungarian Beef Goulash Mashed Potatoes Lemon Pudding Hot drinks
THURS	Tang Coffee, tea, milk Grapenuts with dried fruit sauce	Tabouli salad Feta cheese and pine nuts Dried apricot cookies Dates Sesame candies	Spring Vegetable Soup Smoked Salmon Pasta Cinnamon-raisin Applesauce Hot drinks
FRI	Tang Coffee, tea, milk Cooked multigrain cereal dried fruit and nuts	Pilot crackers Jarlsberg cheese Beef jerkey Dried nectarines. Mini Milky-ways	Onion-Mushroom Broth Chicken Chili with Spanish Rice Vanilla Pudding Sundaes Hot drinks
SAT	Tang Coffee, tea, milk Granola with fruit and nuts	Individual Snack Bags 3 Energy Bars Trail Mix Hard Candies 4 EmergenC drink packets.

Extras: Party snacks, Crystal Lite drinks. White Sugar. Brown Sugar. Spices.

NOTES FOR MENU AND RECIPES FOR ALICE KULKA LOOKING FOR LOST LAKES BACKPACK AUGUST 2002

Saturday dinner, Sunday breakfast and lunch were close to trail head so fresh items were possible. Sat dinner green salad were caesar salad bags with dressing included; tear off tops of bag and use bag as serving bowl. We used three for 14 people. Corn Chowder soup was Bear Creek Brand from supermarket or Costco. Fresh wheat rolls from store bakery. Grapes for fresh fruit with store cookies.

Sunday lunch was Fantastic Foods hummus mix-two or three boxes for 14-15 people. Mix in heavy ziploc bag; can snip corner and squeeze out hummus into cup. One pita round per person-we had a few left over, but they were eventually consumed. Sunday dinner Chicken Ramen recipe to follow

All dinner soups from Sunday night on were either Knorr or Lipton.

From Monday on, all breakfasts included extra packets of milk for coffee drinkers. With dry cereal breakfasts, two quarts of milk best. With hot cereal, one is enough-coffee drinkers can sprinkle dry milk into coffee. We also had bulk cocoa mix, but it was hot on this trip, so the 2 lbs were barely touched. With all cereal breakfast, both cooked and dry, I added extra dried fruit and nuts at home.

Thursday breakfast dried fruit sauce is Trader Joe diced dried fruit. Recipe to follow.

Wednesday egg breakfast was freeze dried Denver omelet mix, with grocery store real bacon bits (come in foil type package) to sprinkle on as desired. One crumpet per person. They were not toasted, just cold out of the package, as I do not bring a griddle or fry pan.

Monday lunch sun-dried tomato spread was in two tubes, some kind of import brand from Cost Plus. Pepperoni slices already sliced in plastic pouch pack from grocery store. Provolone cheese slices. Biscotti were a very thin biscotti cookies in a square plastic box from Trader Joe. Monday dinner Turkey and Stuffing recipe to follow.

Tuesday lunch was foil pack tuna with salad mix ingredients included. Mix in ziplock plastic bag. Tuesday Dinner couscous pilaf was Trader Joe couscous mix with flavorings-we added nuts and 2 or 3 oz freeze dried mixed vegetable and rehydrated all in one pot all at once. Sprinkle grated parmesan on top. Cheesecake was Jello instant mix. I don't use a pan, but mix cheesecake in ziplock, then sprinkle crust crumbs as topping. See recipe to follow.

Wednesday dinner Beef goulash, recipe to follow. Lemon pudding is jello instant.

Thursday dinner-recipe to follow for smoked salmon pasta. I added cinnamon and raisins to plain freeze dried applesauce at home. Very tasty and quite popular.

Friday lunch Taboule salad. Rehydrate Fantastic Foods instant mix in heavy ziplock while hiking (three boxes, I think). Add cheese and pine nuts to serve. This was not very popular-I think it was the feta cheese people did not like. Friday dinner chicken chili/ Spanish rice recipe to follow. Vanilla pudding sundaes are instant jello pudding, with tiny M&Ms (for cookie baking) and chopped walnuts to sprinkle on top.

Party snacks were purchased Chex mix with extra peanuts, and Trader Joe salted mixed nuts. We had two party nights with extra lemonade. I made a lemonade or fruit punch drink every afternoon when we got to camp as it was hot.

NOTE: all of this stuff except Sunday's food fit into our bear canisters. I mainly make one-pot entrees as I prefer to take only three pots and a couple of plastic water carriers. Cooking utensils are two big spoons, two ladles, one whisk, one knife, a few small plastic spoons. I supply my own measuring cup for small measurements, and several ziploc bags for mixing stuff like puddings and cheesecakes.

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