With that in mind, the following recipes may be enough for one, two or three servings depending on the individual and trip conditions. If you decide to try some of these, experiment and adjust accordingly.

breakfasts

Oatmeal Seed Cereal

Served warm, this is a good cereal that’s protein packed and easy to make.

Combine in ziplock:

¼ cup ground unsalted pumpkin seeds
¼ cup ground unsalted sunflower seeds
½ cup ground almonds
1 teaspoon brown sugar
2 packets quick oatmeal
1 tablespoon milk powder

1 cup Grape Nuts cereal
½ cup instant milk powder
¼ cup rolled oats
¼ cup non-salted & chopped roasted peanuts
¼ cup non-salted roasted sunflower seeds
1 tablespoon brown sugar
½ cup dried apple pieces
¼ cup dried cherries or cranberries

1/2 teaspoon cinnamon
1 ¼ cup minute rice
¼ cup chopped dehydrated pineapple pieces
1/8 cup chopped dehydrated peaches
1/8 cup dehydrated strawberries
1/3 cup instant milk
1 tablespoons brown sugar
¾ teaspoon finely ground dehydrated orange peels

2 cups instant potatoes
4 tablespoons instant milk
4 teaspoons butter buds
¼ teaspoon spike
¼ teaspoon Mrs. Dash
¼ teaspoon garlic & herb seasoning
sprinkle of black pepper
3 tablespoons grated parmesan cheese
1 tablespoon dehydrated onion pieces
¼ cup dehydrated mushrooms
1 teaspoon chives
2 oz jerky shredded into small pieces

½ cup rhubarb sliced ¼” thick dehydrated
½ cup strawberries sliced 1/8" thick dehydrated
1 tablespoon brown sugar
1/8 teaspoon nutmeg

2 ¼ cups granola
¼ cup chopped almonds

Chicken & Veggie Soup

4 envelopes chicken flavored Lipton cup-o-soups
¾ cup freeze dried chicken (optional)
1/3 (heaping) cup minute rice
3 large carrots sliced ¼” thick partially cooked then dehydrated
5 large onion slices dehydrated
1 bell pepper dehydrated
2 big bunches celery leafs dehydrated
2 mushrooms dehydrated
½ teaspoon garlic & herb seasoning
¼ teaspoon salt free Mrs. Dash
sprinkle of pepper

Dehydrated sauce & onions ready to have water added.

At home:

• Pour 1 quart of your favorite pasta sauce (and optional 16 oz can of black lentils for protein) on fruit leather trays and dehydrate until sauce looks like a big flake of rust. If it feels sticky to the touch, it is not dry enough. Depending on the dryer, this can take 5 hours or longer. Also, the less chunky the sauce is prior to dehydrating, the more evenly it'll dry (liquify in blender & add 1 - 2 tablespoons olive oil so dehydrated sauce peels easier from trays).
• Remove from tray, crumble into small pieces (or powder in blender to make more compact) and put into a ziplock.
• Pack angel hair spaghetti and dehydrated onion slices in a separate ziplock.
• Pack pine nuts, basil, red pepper, oregano and garlic in another ziplock to taste.

At camp:

• Combine all ingredients in pan, cover with water and boil till done (3-4 minutes).

If your taste buds aren't picky, you can use the faster cooking Ramen noodles instead of angel hair spaghetti.

1 pound cooked fresh asparagus
dash of dry basil
¼ cup grated parmesan cheese
¼ cup chopped pecans
1 small clove raw garlic
¼ teaspoon salt
3 tablespoons olive oil

Once blended smooth:

• Pour pesto onto fruit leather trays and dehydrate until dry. If pesto feels sticky to the touch, it is not dry enough. Depending on the dryer, this can take 4-5 hours or longer.
• Remove from tray, crumble into small pieces (or powder in blender to make more compact) and put into a ziplock.
• Pack angel hair spaghetti in a separate ziplock.

At camp:

• Combine all ingredients in pan, cover with water and boil till done (3-4 minutes).

If your taste buds aren't picky, you can use the faster cooking Ramen noodles instead of angel hair spaghetti.

Combine in one ziplock:

1 cup minute rice
½ teaspoon taco seasoning
1 ½ cup dehydrated salsa (prepare like pasta sauce above)

Combine in another ziplock:

4 tostado shells
1 cup dehydrated refried beans
2 string cheeses left in packages

At camp:

• Cook rice, taco seasoning and salsa in one pan until done. Cover and sit aside.
• In another pan, cover beans with water and bring to a boil.
• Warm the tostado shells then put other cooked ingredients and shredded string cheese on top.

**Cheese is supposed to be refrigerated. However, some have reportedly carried cheese in their drybags for several days with no ill effects. Use your best judgement.

To make the brine (enough for 10 pounds fish), mix the following ingredients in a large non-metal container:

1 quart water
1 cup regular sugar
1 cup brown sugar
1 cup rock salt
1 cup table salt

When brine is finished:

• Rinse thawed fish and place skin side up in your brine.
• Plase a non-metal plate or something similar on top and submerge it with a full water bottle or comparable weight so no fish are exposed to the air.
• Let the fish cure in this solution for 4.5 – 5 hours.
• Remove fish and gently rinse each piece until they no longer feel slippery (approximately 10 seconds per piece).
• Put fish skin side down on a towel and gently pat excess moisture with another towel. Let fish air dry at room temperature for one hour.
• Sprinkle a couple pinches of brown sugar on each piece and rub it in evenly.
• Place fish on pre-heated smoker racks skin side down making sure to allow space between each piece so they will be evenly smoked and dried.
• Plase approximately 1 cup of apple wood chips in the smoker three times spaced 1.5 hours apart starting at the onset. After the last cup of chips burns out, don’t add anymore.

1 cup dehydrated peach pieces (or apricots for Apricot Apple Crunch)
1 cup dehydrated apple pieces
1/8 teaspoon cinnamon
1 tablespoon brown sugar
1 teaspoon dehydrated orange peel

¼ cup dehydrated cherries (or cranberries for Cranberry Applesauce or raisins for Raisin Applesauce)
1 cup dehydrated apple pieces
1 tablespoon brown sugar
1/8 teaspoon nutmeg
¼ teaspoon cinnamon

At camp, put in pan, cover with water and simmer until tender (approx. 5 minutes). Top with chopped walnuts.

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