Fw: [pct-l] Recipes

["Joanne Lennox" <goforth@cio.net>]

There are two receipes below that I like a lot but may be out ot the range
of some peoples tastes: Borscht, and Fish Chowder.  I made them with all
ingredients dried on my homemade drier.

----------
> From: Joanne Lennox <goforth@cio.net>
> To: GentlyTred@aol.com
> Subject: Re: [pct-l] Recipes
> Date: Monday, December 28, 1998 11:09 PM
> 
> Thanks for the receipe!
> 
> I just sent you an old post to the PCT that has two sauce receipes. I am
> not sure when you come on the post.  I now dry both sauces on plastic bag
> and use a warm oven as a drier or use my drier if it isn't full.  You
have
> to have creamy peanut butter for the peanit butter sause, or it seems to
> crystallize.(?)	
> 
> A couple days ago I made a passable Borsch all from ingredients that I
> dried: Beets, fried onion, carrots, cabbage, cubed potatoes, some tomatoe
> paste, garlic powder, and a small amount of beef gravy mix.  I  will
> probably be adding dried hamberger or chuck to round out the flavor.
> 
> I also made a chowder receipe with the following ingredients, all dried:
> imitation crab meat (very low in fat, dries will and reconstitutes, I
have
> no idea how long it keeps so that I am do it at the last minute),
cornmeal,
> fried onions, potatoes, powder milk and coffeemate, garlic, pepper, a
> little thyme.
> 
> Both "soups" I make fairly thick so that it is actually a meal; adding
more
> thickener (corn and /or potatoes helps)     
> 
> I am wondering if I can't make bannana bread, freeze it and have it sent.

> The logan bread thing got me going and thinking about that side of it. 
My
> momms fruitcake lasted forever, I think her banana nut bread dried out
> before it molded.
> 
> Peace,
> Goforth
> ----------
> > From: GentlyTred@aol.com
> > To: pct-l@backcountry.net
> > Subject: [pct-l] Recipes
> > Date: Monday, December 28, 1998 6:51 PM
> > 
> > Hi there!  I'd love to hear about some good recipes for the trail. 
> Anybody
> > out there have some favorites?  A recent one I've tried and liked was
> from
> > Bkpker Magazine:
> > 
> > International Couscous  (serves 2)
> > 
> > 3/4 C couscous
> > 4 t dried cranberries
> > 4 t currents or raisins
> > 4 t thinly sliced dried carrots
> > 4 t dried onions
> > 3 t chicken bouillon powder
> > 3 t chili powder
> > 1 t garlic powder
> > 1/4 t brown sugar
> > 1/2 t butter powder (optional)
> > 3 Tablespoons toasted sliced almonds
> > 
> > At home: Package all ingredients except almonds in a zipper-lock
plastic
> bag. 
> > On the trail:  Place the couscous mixture in a pot or bowl and add 1
1/4
> Cups
> > of boiling water.  Mix well, cover, and let stand 10 minutes (insulate
> from
> > the cold ground with a fleece jacket).  Before serving, add almonds
and,
> if
> > you like, a dash of hot sauce.  serves 2
> > 
> > Anyone else with dinner (or other) trail recipies they'd be willing to
> share?
> > 
> > Deborah
> > * From the Pacific Crest Trail Email List |  http://www.backcountry.net
 
> *
> 
* From the Pacific Crest Trail Email List |  http://www.backcountry.net   *

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