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Tuna with Lime Dressing
7 ounces canned tuna with water
¼ teaspoon celery seed
¼ cup sliced water chestnuts
1 teaspoon lime juice
3 tablespoons sour cream
1 teaspoon parsley
1 tablespoon minced dried onion
pinch black pepper
At Home:
- Combine all seasoning and keep all others separate
- Combine all packages into one large sealable plastic bag with directions
On the Trail:
4 servings- Combine tuna, chestnuts and seasoning
- Combine in separate container sour cream and lime juice
- Stir sour cream and lime into tuna mixture
- serve on crackers or as a sandwich
- Makes
Bass Latino
2 pounds striped bass
4 fresh chilies sliced
½ cup whole wheat flour
3 tablespoons butter or oil
½ teaspoon oregano
½ cup oil
¼ cup cider vinegar
3 large onions
ground black pepper
On the Trail:
4 servings- Combine flour and pepper
- Cut bass into 6 chunks and coat with flour-pepper mixture
- Melt butter or heat oil and fry fish until golden brown
- remove fish and add remaining oil
- fry onions and chilies until tender
- Add oregano and cook 2 minutes
- Add vinegar and turn off heat
- Cover bass with onion mixture and serve
- Makes
Clam Sauce for Pasta
1 tablespoon nonfat dry milk
pinch of thyme
3 bay leaves
2 garlic cloves
1 teaspoon lime dry mustard
1 packet chicken bouillon
1 6½ ounce can copped baby clams
3 cups water
2 teaspoons flour
1 teaspoon oil
6 ounces pasta
At Home:
- Combine milk, mustard and thyme and keep all others separate
- Combine all packages into one large sealable plastic bag with directions
On the Trail:
4 servings- Combine clams and flour
- Heat oil and add garlic and bay leaves and saute for a few minutes
- Stir in bouillon and milk mixture
- Add 1½ cup water stirring frequently until sauce is reduced to half
- Add clams and cook for a minute
- Boil pasta until tender
- Remove bay leaves and serve over pasta
- Makes
Creamed Salmon with noodles
½ pound noodles
6 tablespoons nonfat dry milk
2 tablespoons oil
1½ cups water
¼ cup sweet rehydrated pepper flakes
15½ ounces salmon
2 tablespoons parsley
3 tablespoons flour
At Home:
- Separate all ingredients into plastic sealable bags
- Combine all packages into one large sealable plastic bag with directions
On the Trail:
4 servings- Bring water to a boil, add noodles and return to boil
- reduce heat, simmer noodles until tender
- Drain noodles but retain water for recipe
- Heat oil and saute peppers for a few minutes
- Add milk and water and bring to a boil
- Mix salmon into cream mixture
- Stir in parsley and serve over noodles
- Makes
Italian chicken
1 tablespoon minced onion
12 ounces chicken
1 pound of spaghetti
1 packet spaghetti sauce mix
¼ cup sweet rehydrated pepper flakes
1 table spoon butter
½ cup dried mushrooms
2 cups water
¼ cup tomato paste
grated parmesan cheese
At Home:
- Combine pepper, onion, spaghetti sauce mix and mushrooms
- Pack remaining separately
- Combine all packages into one large sealable plastic bag with directions
On the Trail:
4 servings- Bring water to a boil, add tomato paste, sauce mix, onions, peppers and mushrooms
- Simmer for several minutes, stirring occasionally
- Add chicken and remove from heat
- Boil pasta until tender
- drain and stir in butter
- Pour chicken sauce over pasta and serve
- Makes
Pasta with Sun-dried tomatoes and mushrooms
10 large diced mushrooms
1 pound spaghetti
10 sliced sun-dried tomatoes
¼ cup grated parmesan cheese
2 cups water
1 cup nonfat dry milk
At Home:
- Separate all ingredients into plastic sealable bags
- Combine all packages into one large sealable plastic bag with directions
On the Trail:
4 servings- Bring water and milk to a boil
- Add mushrooms and tomatoes and simmer for several minutes
- Boil noodles until tender
- Drain noodles
- Pour mushroom and tomato sauce over pasta
- garnish with cheese and serve
- Makes
Trout with walnut herb stuffing
1 tablespoon minced onions
1 teaspoon dill weed
3 tablespoons oil
1 cup cracker crumbs
1 tablespoon parsley
3 tablespoons minced walnuts
2 tablespoons water
2 teaspoons soy sauce
2 tablespoons oil
4 rainbow trout
At Home:
- Mix dill weed, cracker crumbs and nuts into sealable plastic bag
- Separate all other ingredients into plastic sealable bags
- Combine all packages into one large sealable plastic bag with directions
On the Trail:
4 servings- Saute onions in one tablespoon oil for 2 minutes
- Add parsley and water
- cover and cook for a minute and add nuts
- In a bowl, combine cracker mixture with onion mixture and add soy sauce
- Stuff fish with herb mixture
- Fried fish in remaining oil for 10 minutes, browning each side
- Makes
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