The Backcountry Recipe Book, Version 2.01The Backcountry Recipe Book, Versionversion 1.0: January, 1995.version 1.3: April, 1996version 2.0: June, 1996for ESAR post 616 which got us into the mountains (hard core!!) and all other outdoorenthusiasts.I. IntroductionWelcome to the backcountry recipe book. This section will explain the title contentslisted on the Title Page, describe how the book can best be used, and giveacknowledgements. or you can jump to the Table of Contents.To start, the recipe book was the idea of Kelly Naylor and David Rosenberg, and it’sintent is to provide a collection of food ideas which can be used in the back country whilecamping/skiing/hiking/backpacking/etc.. After going on a winter mountaineering trip, inwhich rather bland and uninteresting food was prepared and (sometimes) eaten, wewanted to find some cool recipes to try and enjoy in the wilderness. Eating, we believe, isone of the wilderness’s still hidden pleasures, and should be enjoyed. Below are ourcollections, sent in from globe-spanning Internet-ers, (become a member of thecommunity by submitting your own recipe ideas) and we offer them to you as foodpossibilities to incorporate into your own backcountry diet. Each author’s recipe-relatedantidote is included (as available); hopefully the stories will add interest and spark enthusiasm for an otherwise, ordinary food book. For some human reason, thebackcountry has always consisted, in part, of telling stories, and we wanted to includethat aspect in our book.Please keep in mind that the recipes are other’s ideas—most we have not even triedourselves—and that at some time, because a backcountry user volunteered them to us, therecipe was delicious!! Of course, when you first try it on some exposed, wind blownmountaintop in an unplanned bivy, things and taste may turn out a tad bit different. ;)At the beginning of each section we have included some of our thoughts on preparingfood which relates to the topic. We’ve included a further explanation of the types of recipes described within (to help you better access the recipes you would like to try).Also, we’ve documented our observations, relating to the food sections, from our own,personal, backcountry experiences. Mostly our introductions are just considerations,things to think about when you meal plan; nothing we say, by far, is absolute or written instone. At the bottom of the Table of Contents is a link to the Recipe Index, which liststhe names of each recipe idea (categorized by section as they appear in the text) as localhyperlinks. We’ve included the listing as an index so that the links do not clog the Tableof Contents. Please note that some recipe ideas listed under theBreakfast/Lunch/Dinner/etc actually come from the assorted or assorted vegetariansections. The Recipe Index is intended to concisely show the reader what recipe ideas areavailable under a given topic. A note of caution: our recipe book is not intended toprovide comprehensive meal planning for extended trips; comprehensive planning
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requires a food philosophy (i.e.: what is most nutritious/caloric/tasty food substance forgiven weight, etc, which is the domain of diet experts and YOURSELF); such planningdepends on individual trip circumstances and varies for each backcountry user. We don’twant to preach a food philosophy, rather we just want to provide tasty alternative ideas tosubstitute into your own meals. Hopefully, by reading our book, you’ll want to try a fewnew ideas—or maybe just one recipe from one of our sections—on your upcoming trip.Good Luck, and happy(improved) eating on the trails!!Special Thanks go out to David Damouth, who forwarded me over 25 pages of raw,unedited, recipe material, and everyone who contributed recipe ideas. We have tried togive proper credit, although with our over 200+ contributions, that has been difficult. If you see a recipe that was your idea and your name isn’t mentioned, please email back, sothat your name can be included in updates. Enough of the editorializing. Enjoy eating therecipes :)David Rosenberg 2-15-94Table of Contents:IntroductionBreakfasts, p. 1.Lunch/Trail Snacks, p. 7.Dinners, p. 12.Tasty Deserts, p. 26.Meat Dishes, p. 27.Assorted (lots of non-related, really good ideas!!), p. 33.Assorted VegetarianFurther Reading, Other Suggested Recipe Books, p.54.Submit your own Recipe Idea—Do it!Recipe IndexBreakfastsThe breakfast dilemma: eat a short, quick, no-cook breakfast(to get on the trail early) orspend time to cook + heat a longer, often times more tastier meal. If time is critical, ashort, cold meal might be optimal; remember that stove cooking also requires cooking,clean-up, and packing-up time. Your available time, of course, depends on what youintend to do the rest of the day.Lizy’s Famous Breakfast JANKin a plastic bag, at home, combine:Instant Mashed PotatoesInstant Stuffing (like for thanksgiving)Cheddar Cheeze-Its crackers, or the likeOn the trail, heat hot boiling water, and add to dry mixture. Eat!!If higher fat content isdesired, add instant (powered) milk and/or solid (clarified) ghee butter at any time.
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The term jank was concocted on an ESAR training weekend in the white suburban.It’s just the Jank thing going ‘round.Liz Fort :)FROM carlj@hpcvmcdj.cv.hp.com (Carl Johnson)English Muffins seem to work well, although I have just carried them in a kayak and nothiking.Breakfast - this is the toughest meal for me as I hate oatmeal and that’s by far the bestsoln. I eventually resorted to using dry milk to make some of those instant breakfasts - atleast it goes down fast.None of my suggestions will appeal to the gourmet pallet, but they are very affordableand very easy to prepare.Mike EngbergI often take bagels for lunch. Why? They’re dense so they pack small and the will last for4-5 days before they get too stale to eat! Another option to bread are tortilla’s. They arealso dense so they pack up small. The can be filled with virtually anything and rolled uplike a burrito. They’re great in the morning filled with scrambled eggs, onions, baconand a little Tabasco sauce.Vicki O’DayFrom metsger@ea.ecn.purdue.edu You can also get pancake mixes that require only theaddition of water at your local grocery store.One of my favorites is to mix peanut butter with honey or preserves in about equal ratiosand use it on bread or pancakes, it’s easy to carry and not perishable...Bisquick is also a staple for quick breads and/or biscuits that can be cooked in a pan or ona stick.Ron MetsgerBreakfast Cerealquick cooking oats (if you are in a hurry)or multi-grain cereal (if you are not in a hurry. Soaking grain overnight speeds things up)milk powderpinch of saltdried fruit—eg: apples, raisinsdirections: mix the above ingredients and put in plastic bags (4 day trip means four bags)All you have to do is boil the water and add to the ingredients. Brown sugar or maplesyrup is great on top!Audrey Kager
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