To Part 4 To Knapsack Food Page To Part 6
COOKING DIRECTIONS FOR COMMON MENU ITEMS
It can greatly benefit the execution of your trip to make recipe cards that only need specific quantities filled in. Copy this page to your hard drive (save as a text file), then print out the directions you plan to use. Make duplicates where appropriate.Note: Salt, where needed, has been added to the dry items at home.
My directions frequently do not follow the directions printed on the package. They are directions that work when you have hot water and use a Whip; however, you must educate trip members on the meaning of the terms Dump and Whip. Without an education, most trip members will pour and stir.
DUMP:
- To let fall in a mass.
- To deposit something quickly in a heap or unshaped mass.
WHIP:
Noodles and Spaghetti
- To move suddenly and forcibly.
- To beat into a froth.
- To thrash about as flags whipping in the wind.
- A whipping motion; a thrashing about.
Make sure they are added to rapidly boiling water. Cooks will see steam bubbles on the bottom of the pot and claim the water is boiling and add the Pasta. This is a good way to get a very thin Pasta Soup.
MIXED VEGETABLE SALAD
Soak in cold water for about an hour. Drain! Press out water with a pot lid or clean hand. Add dressing. Mix well.
GREEN BEANS
Dump beans into _____ qt. hot water
Bring to a boil and simmer till done.
About 10 minutes.
Drain! Add _____ cube butter
PEAS
Dump peas into _____ qt. hot water
Bring to a boil and simmer till done.
About 10 minutes.
Drain! Add ______ cube butter
BROCCOLI
Dump broccoli into _____ qt. hot water
Bring to a boil and simmer a short time until done al dente!
Drain! After most of the water is removed, use smaller pot lid to help remove the remaining water.
Add Hollandaise Sauce.
CORN
Dump corn into _____ cups hot water.
Bring to a boil and simmer till done.
About 10 minutes.
Do not drain! Add _____ cube butter.
Serve corn and juice!
____________________ JUICE
DUMP into _____ cups cold water. Stir until dissolved.
____________________ SOUP
Dump into _____ cups of hot water. Whip! Bring to a boil stirring frequently.
Reduce heat and simmer _____ minutes.
____________________ PUDDING
Add mix to _____ cups of cold water. Whip 1 to 2 minutes until well blended.
Allow to set about 5 minutes.
____________________ JELLO
Dump into _____ cups of boiling water. Stir with a spoon until dissolved. Add lemon juice.
Use rock on pot lid and chill in lake or stream.
EGGS
Add dry vegetable packet to _____ cups of water.
Bring to a boil. Remove from stove.
Dump in egg and whip!
Return to stove and cook over medium heat while using spoon to constantly scrape sides and bottom of pot while cooking.
Add bacon bar, chiles, or cheese as called for.
Add a shot or two of Tabasco. Egg is done when it thickens.
FREEZE- DRIED BERRIES
Open top of bag.
Place bag in small pot.
Add cold water to cover berries.
Soak 1/2 hour while checking to see if more water is needed.
Serve berries and juice.
RICE
Add rice to _____ cups of boiling water.
Bring mixture back to a boil.
Remove from stove. Cover and let stand about 8 minutes.
POTATO
Dump mix of potato and milk into _____ cups of boiling water.
Remove from stove.
Stir with spoon until moistened.
Cover and let stand about one minute.
NOODLES
Dump into _____ qts. of rapidly boiling water.
Stir and bring back to a boil.
Reduce heat if necessary, but keep water boiling.
Cook until done. About 12 minutes.
PANCAKE MIX
Add mix to _____ cups cold water.
Blend with whip and spoon.
Adjust mixture if too thick.
Serve one large pancake per person to start.
SPAGHETTI
Dump into _____ qts. of rapidly boiling water.
Stir and bring back to a boil.
Reduce heat if necessary, but keep water boiling.
Cook until done. About 12 minutes.
CEREAL
Bring _____ cups of water to a boil.
Slowly pour in cereal while stirring.
Bring back to a boil and then reduce heat.
Simmer uncovered stirring frequently.
WHITE SAUCE
Melt _____ cubes of butter in pot. Remove from stove.
Dump in dry sauce mix. Use spoon to mix well.
Add _____ cups of hot water. Whip!
Cook over medium heat and use spoon to constantly scrape sides and bottom of pot. Sauce is done when it thickens.
SWEET & SOUR SAUCE
Add Vinegar to _____ cups of hot water.
Dump in mix and whip!
Bring to a boil stirring and scraping the sides and bottom of pot constantly.
Add onion, bell peper, and chicken. Simmer a few minutes.
Add to rice and stir well. Add drained pineapple chunks. Mix and serve.
MILK FOR HOT CEREAL
Dump package into _____ qts. HOT water. Whip!
MILK FOR COLD CEREAL
Dump package into _____ qts. cold water. Whip!
HOLLANDAISE SAUCE
Melt _____ cubes of butter in pot.
Remove from stove. Dump in sauce mix.
Use spoon to mix well.
Add _____ cups of hot water. Whip!
Cook over medium heat and use spoon to constantly scrape sides and bottom of pot.
Add _____ tablespoons Lemon Juice. Sauce is done when it thickens.
LEMON DILL SAUCE
Melt _____ cube butter in pot.
Remove from heat. Stir in sauce mix.
Add _____ cups hot water. Whip!
Cook over medium heat while stirring and scraping the sides and bottom of the pot constantly.
Sauce is done when it thickens.
CHEESECAKE
Make first: Graham cracker crust.
Combine graham cracker crumbs and _____ cubes of melted butter.
Use spatula to firmly press mixture on bottom of bake pan.
Second: Make filling.
Add _____ cups cold water to small pot.
Dump in filling. whip until blended.
Whip an additional 3 minutes.
Pour into crust. Cover and set in shade 1/2 hour or longer.
STOVE TOP STUFFING with seasoning packet
Add vegetable / seasoning packet and _____ cube butter to _____ cups of HOT water.
Bring to a boil. Reduce heat; cover and simmer 5 minutes.
Stir in stuffing crumbs; cover.
Remove from heat & let stand 5 mm. Fluff with fork.
SPAGHETTI SAUCE
Dump into _____ cups hot water. Whip!
Bring to a boil over medium heat while using a spoon to constantly scrape sides and bottom of pot.
Reduce heat. Add drained beef if called for.
Simmer a few minutes.
BEEF FOR SPAGHETTI
Open top of bag.
Place bag in small pot.
Add boiling water to cover beef.
Let soak 15 minutes.
Drain water and add beef to spaghetti sauce.
Recipes
PESTO (PER PERSON)
.5 oz. freeze dried Chicken
1.5 oz. Noodles
1.2 tablespoon grated Parmesan Cheese
.6 tablespoon Pine Nuts
Sauce: Mix in bottle
1.2 tablespoon Olive Oil
.6 tablespoon Butter, melted
1.2 tablespoon chopped Basil
.25 clove Garlic
.0375 teaspoon Salt
MAIN DISH CREAM SAUCE (PER PERSON)
1 tablespoon Butter
.4375 cup Water
Mix in plastic bag
.3 oz. Flour
.5 oz. Milk Powder
.25 teaspoon salt
speck Pepper
dash Paprika
May add Curry, Mustard, or Onion Powder
To Part 4 To Knapsack Food Page To Part 6