CLASS NOTES - TRAIL RECIPES

The following is a handout from the TRAILSIDE FOOD WITH GROCERY STORE GOODIES.

TRAILSIDE COOKING: BACKPACKING FOOD FROM YOUR GROCERY STORE

Many years ago, your backpacking menu was probably limited to prepackaged backpacking foods, perhaps military "meals ready to eat", and even canned goods.
But these days, with consumers demanding quick, easy to prepare meals at home, there are many backpacking menu options right on your local grocery store shelves.

Below are some easy recipes for the trail to get your grocery store backpacking menu kickstarted.


Southwest Soft Tacos
1 packet Uncle Ben's Whole Grain Ready Rice Santa Fe
7-ounce chicken pouch
4 whole wheat tortillas
Tabasco to taste

Empty rice and chicken into pot. Stir, cover, heat over low flame. Add water if necessary. Add Tabasco. Fill tortillas. Serves 2.


Catskills Chicken Riggies
8 ounces rigatoni
½ tsp garlic powder
½ tsp dehydrated onion
½ cup sun-dried tomatoes, chopped
1 7-ounce pouch chicken
½ cup Parmesan cheese
½ cup water

Saute tomatoes and spices in olive oil and water until thick. Add chicken and half the Parmesan. Serve over cooked and drained pasta and top with remaining cheese. Serves 2.

Rib-sticking Noodle Soup
1 Lipton's Chicken Soup Mix
6 cups water
1 7-ounce pouch chicken
8 ounces macaroni
1 stalk celery or equivalent amount of other trail-sturdy veg such as carrot or onion.

Bring wataer to a boil. Whisk in soup mix with a fork. Add chicken, macaroni, and chopped celery. Return pot to a boil, then simmer for 1ominutes or until pasta is al dente. Serves 2


Creekside Lentils
1 cup lentils
1packet instant tomato soup
1 tablespoon chili powder
1 tablespoon dried onion
1 teaspoon oregano
1 teaspoon garlic powder
Trail-sturdy cheese such as Baby Bel, Parmesan, or Laughing Cow

Add all ingredients except cheese to 4 cups of water and bring to a boil. Simmer for 15 minutes (until lentils are soft). Top with cheese to taste. Serves 2.

Rockytop Tortellini
8 ounces Barilla dry tortellini
½ envelope McCormick's marinara sauce mix
½ envelope McCormick's pesto sauce mix
2 ounces sliced pepperoni
Olive oil

Cook pasta according to package directions and drain, leaving 1 cup water in the pot with the pasta. Stir in both sauce pouches and add 3 tablespoons olive oil. Stir and add pepperoni. Serves 2

Shenandoah Surprise
½ of a 21-ounce box brownie mix (transfer to a Ziploc bag)
¼-cup powdered milk
2 cups boiling water Graham crackers
1 apple

Combine brownie mix with powdered milk in a pot. Slowly add boiling water and stir until the mix reaches the consistency of pudding. Serve fondue-style, dipping graham crackers, sliced applies, or a spoon! Serves 4.

Easy Chicken Salad in a Pita
1 7-ounce pouch chicken
½ cup raisins
¼ cup walnuts
2 mayo packets
2 whole wheat pitas

Mix together chicken, raisins, walnuts, and mayonnaise in a zip-top bag. Spoon salad inside pita. Serves 2.

TO THE SUMMIT!

Trail Dames are on the move! We're traveling from all over, and we're headed to Eastern Mennonite University in Harrisonburg, Virginia to attend the first annual Trail Dames Summit from June 24-26. There are seven members of the Delaware Valley Chapter driving down, and yours truly will be presenting a class on planning trail meals based on foods found in your local grocery store. Check back here for class materials, recipes, links to resources, and other cool information. If you can't be THERE, then check back HERE! We'll see you at the top!