Adventure 2004 - Southwestern Colorado

                                                                       Meal Outlines / Meal Recipes

Meal Outlines: 

Supper – By cook group, Meals as ordered by each cook group, with instructions. (See Choices below) 

    Optional supplements:

            Gatorade.  Sealed bags are enough for one quart full strength.

Mashed Potato. Bag contains powdered milk; mix with 1 cup of boiling water for 2 servings.

Butter bud packets

            Salt and pepper packets


Lunch – By individual 

    Standard package:

            8 oz summer sausage

            4 oz round cheese

            12 oz peanut butter

            1 stack of crackers (pick up from table)

            2 packs of pita (4 mini loaves)

            6 packs of jelly

            2 packs of bread sticks (A group only)

            2 oz cheese block (A group only) – 1 of 4 flavors 

    There is a limited opportunity to swap out or add. Unlimited opportunity to take something out and to trade between individuals. 

Breakfast – By individual 

        Breakfasts may be granola bars, pop tarts, or oatmeal; reasonable opportunities to swap and add. 

        Hot beverages; great opportunities to swap and add.

 Meal Recipes:


        Start with an empty 1 gallon bag and mark it with your name. You can break down smaller bags by days after you mix. 

        Available ingredients: 

            Peanuts – Begin with up to 3 cups (I have one can unsalted, lots of salted)

            Raisins – Begin with up to 2 cups

            Craisins – Begin with up to 1 cup

            M&Ms – Begin with up to 1 cup

            Honey Nut Cheerios – Begin with up to 1 cup

            Multi Grain Cheerios – Begin with up to 1 cup

Multi Bran Chex – Begin with up to 1 cup 

    Once everyone has made one pass at the ingredients, we will determine maximum quantities for subsequent passes, and continue distributing    until ingredients are gone or everyone has all they want. So, for example, if you like lots of peanuts, don’t max out cereal and leave some room for more peanuts when you come by for seconds.

Chicken Curry  (Less rice for a cook group of 3)

        Recipe By     : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske

        Serving Size  : 4    Preparation Time :0:00    

        Categories    : Main Dish                        One Pot Meals

                                    Poultry                               Rice

                                    Supper                               Trail  


--------  ------------  --------------------------------

                        ** Package Together **

           3      Cups      Rice, Instant

           2      Cube     Chicken Bullion

           1      Pkg.       Cream Of Spinach Soup Mix

                                (or 4 packs of instant if you do this in a bag)


                        ** Package Separately **

           10-12 Oz       Canned or Foil Pack Chicken 

           1      Tsp        Curry Powder

                          Salt -- as needed  (I used about ½ teaspoon)

           3      oz           Coconut -- grated

           7      oz            Peanuts -- salted

           1      C             Raisins

           5      C             Water


1.  Add water, soup mix, and bullion to pot and bring to a boil. Add rice. Simmer gently for about a minute.

 2.  Add chicken, curry powder, and salt

 3. Cover, and set aside for 5-10 minutes

 4.  Serve with coconut, peanuts and raisins.  

(You can try this in a bag with instant soup and granulated bullion.) 

Makes about 6 cups.

Shell Noodle Surprise (adapted from an unknown person who adapted it from Backpacker magazine) 

Before leaving town, mix a bag of shells and spices containing the following:

For a cook group of 3:

·        3.5 cups medium shells (or about ¾ lb or other small/medium pasta shape)

·        2 cup dried tomatoes

·        3 teaspoons basil

·        ½ teaspoon garlic powder

·        1 packet Lipton Onion Soup (subst. beefy onion soup)

·        1 packet Lipton Garlic Mushroom Soup (Substitute Lipton onion mushroom)

At time of meal preparation add:

·        6 cups of water

·        2 Tablespoons oil

Boil the water, add the ingredients, simmer for 10 minutes.  Remove from stove, cover, wait 5 minutes.

Cheese Tortellini #1

    1 lb      Cheese and Spinach Tortellini

    1 Packet of Knorr Dried Tomato Pesto Sauce

    2 tblsp  Oil

    Splash of Oil

    Salt (maybe not, the diet is salty enough)

Add 1-2 teaspoons of salt and a splash of oil to about 6 cups of water and bring to a boil.  (This is less than the 2 ½ quarts of water that would be used in the kitchen, so the oil is to help prevent sticking, Usually I’d boil at a little lower than a rolling boil too, but water will stay cooler at higher altitude anyway.)

While the pasta is boiling, put the sauce mix into another pan and mix in 1 cup water and 2 tablespoons of oil. Stir it a few times while you’re waiting for the pasta.

When the pasta is almost, but not quite cooked, remove from heat.

Heat the pan with the sauce while stirring until boiling Reduce heat and simmer about 3 minutes while stirring, but maybe a little more at high altitude.

Drain the pasta (use the lid) when it seems to be cooked the way you like it (probably before the sauce is ready).

Add the cooked sauce to the drained pasta and stir.

(Was suggested that you could add the sauce packet and oil to partly drained pasta and stir while simmering to make this a 1 pot meal)

Supplement with a little summer sausage or pepperoni.

Cheese Tortellini #2 (This was actually a test of an alternate sauce with ziti)

Alternate sauce:

            McCormick Thick and Zesty Sauce Mix

           1 Can Tomato Paste with Garlic

            1 Tablespoon of Oil

            1 ¾ Cup Water

Combine sauce packet, 1 ¾ cups of water, 1 (6 oz) can of tomato paste, and 1 tbsp oil in a saucepan.  Cover and simmer for 15 minutes, stirring occasionally.

Chicken and Rice (Modified – Rice increased and soup decreased to reduce salt)

            10-12 oz          Canned or Foil Pack Chicken

                3 Cups             Dry Minute Rice

                1 Packet           Onion Soup Mix

Add onion soup mix to about 4 cups of water and bring to a boil.

Add Rice and Stir.

Add Chicken and stir.

Remove from heat, stir again and cover. Let sit covered, stirring every minute or so, until the rice is done.

Ramen, Chicken, and Vegetables

            2 Packages       Ramen Noodles

            1 Package        Lipton Vegetable Soup Mix

            10-12 oz          Canned or Foil Pack Chicken

Add vegetable soup to about 3 cups of water and boil. Boil for about 10 minutes to soften the vegetables.

Break up the noodles in the two packages, so it will be easy to eat with a spoon.

Add the noodles and chicken and bring back to a boil.

Remove from heat and cover.

Throw the flavor packets from the noodles away (you don’t need that much sodium).

Let stand just a few minutes until noodles are soft.

(Use instant vegetable soup and you can do this in a bag)



            6 Bowls of Cup of Noodles (Remove from Styrofoam and vacuum seal) 

            5-10 oz Canned Chicken 

            About 1-1½ cups Water per person 

 Bring Water to a boil.

 Stir in Noodle packet

 Stir in chicken

Beef Stroganoff 

            2 Tbsp             Margarine or oil

            3 Packs            Lipton Pasta Sides Stroganoff

            ¼ Cup              Powdered Milk

            4 oz                  Tender Beef Jerky

Cut the jerky into thin strips and put into a pan.  Add 6 cups of water and the margarine or oil and bring to a boil. 

Add powdered milk 

Add 3 stroganoff packets and continue boiling over medium heat, stirring occasionally, until noodles are tender (about 8 minutes – more at high altitude).