[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

[nct-l] Mics Recipes

BlankMisc. Recipes, etc.

Camp Seasoning Mix

Categories: Camping
Yield: approx. 25 Servings
1/3 c  Salt
1 tb Paprika
1 tb Garlic Powder
2 ts Onion Powder
1/2 ts Cayenne or substitute Curry
1/2 ts Pepper
Mix well and store in a double zip-lock bag or a good screw-top
container. I usually make up 2 or 3 combinations when backpacking so
that I have seasoning for meats, fish or the ubiquitous curry.
Oriental Spice Mix for Stir-Fry

1 teaspoon fresh grated lemon peel=20
=BC teaspoon fennel seed, crushed=20
=BC teaspoon ground cloves=20
=BC teaspoon anise seed, crushed=20
=BC teaspoon ground cinnamon=20
=BC teaspoon ground ginger
Combine all ingredients. Refrigerate in covered container. To use,=20
sprinkle as desired over poultry or meat stir-fry dishes. Makes about 2=20
1/4 teaspoons.
Oriental Stir Fry Sauce

1 tbsp garlic, finely chopped
1 tsp ground ginger
2 2/3 cup water
3/4 cup dark corn syrup
3/4 cup soy sauce
6 Tbsp wine vinegar
1/3 cup sesame oil
6 Tbsp cornstarch
2 1/4 tbsp beef bouillon granules
3/4 tsp onion powder

Stir together garlic, ginger, water, corn syrup, soy sauce and sesame =
oil. Mix together well and set aside. In a large bowl, mix together, =
cornstarch, bouillon, and onion powder. Whisk in the vinegar until =
cornstarch in completely dissolved. Add soy sauce and oil mixture. Whisk =
until well blended. Sauce may be stored in refrigerator up to 1 month. =
Use 1 1/2 cups sauce per stir fry.=20
For camping/backpacking, try dehydrating or put in leakproof container =
as is.
Stir-Fry Seasoning, Thickener

1/4 c dry sherry
1/4 c soy sauce
1 tsp sugar
4 tsp cornstarch

Mix well. Put in a labeled screw-topped jar & inside a Ziploc bag. Shake =
vigorously before each use.
@ home, mix dy ingredients & put in ziplock bag.
@ camp, add liquid ingredients to dry ingredients.
Use 1 TBSP mix: 2 TBSP water.
(Or Try dehydrating)
SWEET MUSTARD SAUCE (found this on the Web)

This meat sauce is great with pork chops, on cold cuts and as a spread =
on sandwiches. Our guest on the Middle Fork rave about it.

2 ounces dry mustard=20
6 eggs=20
1 cup sugar=20
1 cup white vinegar=20

Pour dry mustard and vinegar in sauce pan and stir. Set aside. Break =
eggs in a separate bowl and beat until mixed. Add sugar and beaten eggs =
to mustard and vinegar. Stir until mixed. Place over medium high heat=20
stirring constantly. Too hot of heat can scorch the sauce. When cooked =
at home some people may prefer to use a double boiler. Bring to slow =
boil and stir until mixture thickens. Remove from heat and allow to =
cool. This sauce lasts a couple of weeks when refrigerated.
Clarified (Ghee) Butter

1/2 lb unsalted butter

Cut into pieces & melt slowly. Skim off as much foam as possible from =
the surface. Carefully pour off all the clear golden liquid (=3D the =
clarified butter), leaving the milky residue in pan & discard.
May refrigerate or freeze. Keeps on the trail, in a leakproof container =
for a long time!

1/2 lb butter (2 sticks) =3D 3/4 c clarified butter.
The Next Best Thing To Jam (found this on the Web)

Before you go to make anything in camp- always check with the Camp Cook=20
who usually is responsible for the staples. You short the cook and =
he/she will have to short someone else!

Non-flavored gelatin=20
Berries, or seasonal fruit

Let's say your little helpers go out and pick a bucket of berries while=20
you are trying to fix a meal. This works for me! After you get the=20
berries, put them in a pot and cover with just enough water so they =
begin to float. Put them on the stove to boil, stirring occasionally. =
Once the berries begin to burst add sugar to taste (about one cup). Put =
about 1/4 tsp of cinnamon per 2 qts. berries and continue to boil. The =
mix will try to thicken but, at this time it's more like a syrup. Remove =
from the heat and mix in the gelatin (as to the instructions on the =
label) and allow to cool.

--- StripMime Report -- processed MIME parts ---
    text/plain (text body -- kept)