By dinnertime, you'll be tired and hungry. You won't want to spend a lot of time preparing supper, but you'll be in the mood for something good. Now is the time to work a one pot wonder or two. Most of your dinner options start with boiling water. Pasta and rice are the mainstays of camp food, and in 10 minutes (or less) cooking time will provide bulk for your meals. With a little creativity, you can add variety.
Any of these suggested dinners can be prepared with canned or dried meat and some added freeze-dried or dehydrated vegetables. The key is to keep your camp meals simple.
Suggested Dinners
Macaroni & Cheese (add dried soup, canned or dehydrated meat)
Noodle dinners (including Ramen)
Potato dishes (mashed potatoes, au gratin, or other packaged potatoes)
Minute Rice topped with instant gravies and sauces
Lentils
Instant mashed potatoes Pasta salads (in a box)
Couscous
Pilafs (lentil, wheat, rice, etc)
Tuna and other canned meats
Pepperoni, dried meats, sausages
Sardines and fish steaks
Specialty dehydrated meals
Dehydrated vegetables
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Curried Rice & Tuna
2 cups instant rice
1/2 teaspoon salt
1/2 cup seedless raisins
1 6-ounce can tuna in water
4 cups water
2 teaspoons margarine
2 teaspoons curry powder
1 hard-boiled egg
Cook the rice according to the package directions, using the water, salt, and margarine from the ingredients listed above. While rice is cooking, peel the hard-boiled egg and finely chop. Drain most of the water from the tuna (away from the camp). When the rice is cooked, leave over low flame and toss the raisins, curry, chopped boiled eggs, and tuna with a small amount of tuna water. Mix thoroughly and heat briefly. Remove from heat and serve. A couple of tablespoons of chopped almonds makes a good addition to this recipe.
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Tuna Spaghetti
1 8-ounce package angel hair pasta
8 sun dried tomatoes, sliced
1 teaspoon oregano
1/2 teaspoon garlic powder
1 6-ounce can tuna in oil
1 teaspoon dried basil
1/4 cup parmesan cheese
4 cups water
At home: Mix the basil, oregano, parmesan cheese and garlic powder in a resealable plastic bag and label.
In camp: Soak sun dried tomatoes in four cups of water for ten minutes. Remove the tomatoes from water and bring to a boil. Break the angel hair pasta in half and add to the boiling water. Cook pasta until done, usually four or five minutes, depending on how firm you like it. Drain water away from camp. Leave noodles in the pot and add tuna with oil, tomatoes, and contents of the cheese and spice package you assembled at home. Stir well.
A low fat version can be made with water-packed tuna, but you'll want to drain most of the water before adding. If weight is not a factor, two small cans of tomato puree can be used in place of the sun dried tomatoes. This meal goes good with bread fried in margarine and garlic.
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Oyster-stuffed Potatoes
2 large baking potatoes
4 ****ake mushrooms
2 cans smoked oysters
At home: Bake potatoes.
In camp: Rehydrate ****ake mushrooms by covering with water and soaking for 15 minutes. Drain oysters and the mushroom water well away from camp. Cut open the potatoes and stuff with oysters and mushrooms.
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Chicken Quesadillas
4-5 small flour or corn tortillas
1 small onion
1 6-ounce can chicken
1 teaspoon oil
4 ounces Monterey jack (with jalepeno peppers if you like it spicy)
Dice onion, packing out the outer skin and end pieces. Thinly slice up cheese. Drain the chicken well away from camp. Assemble quesadillas by sprinkling chicken, onion, and cheese on half of the tortilla. Fold the tortilla over omelet style and lightly brown in oil.
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Chicken Stroganoff
1 8-ounce package noodles
1 packet onion soup mix
4 tablespoons sour cream (made from dry mix)
1 6-ounce can chicken
1 small can sliced mushrooms
Bring water to a boil; add onion soup mix and stir until dissolved. Add noodles with the soup and cook until tender, 8-10 minutes. Drain water well away from camp, keeping as much of the onion as possible. Add sour cream, mushrooms, and chicken. Season to taste. This recipe also works with canned ham or Textured Vegetable Protein (see the vegetarian section for more on TVP).
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Corned Beef and Potatoes
1 package au gratin potatoes
1 large carrot
2 tablespoon margarine
1 canned corned beef
1 small onion
1/3 cup non-fat dry milk
At home: Open potatoes and remove the cheese sauce. Mix the cheese sauce powder with the dry milk in a resealable plastic bag. Leave the potatoes in original package.
At camp: Slice carrot into thin, round pieces while bringing the water to a boil. Put dried potatoes and carrot slices into the boiling water and cook until potatoes are tender. While potatoes are cooking, dice onion. When the potatoes are done, drain the water well away from camp, leaving about 1/3 cup of water in the pot with the potatoes and carrots. Add dry milk/cheese sauce mixture and diced onion; stir well. Cut corned beef into pieces as you add it to the pot. Return to heat, stirring continuously until the beef is heated and everything is well mixed.
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Ham a la Ramen
1-2 packages Ramen (oriental noodle soup)
1/2 cup dried peas
Parmesan cheese to taste
1 5 ounce can ham
Red pepper flakes to taste
Cook the Ramen noodles (without the flavor pack) along with the dried peas. When the noodles are cooked, drain away from camp. Top with ham and add red pepper and parmesan cheese to taste. Mix, eat and enjoy.
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Pizza on a Pita
3 whole wheat pitas
4 ounces of mozzarella cheese
1 teaspoon of vegetable oil
1 small jar or can of pizza sauce
Pepperoni or other toppings
Cut pitas in half by separating at the edges to make two pizza crusts out of each pita. Top pita halves with pizza sauce, cheese and toppings. Fry in oil until crust is lightly browned.
Vegetarian Food
Excerpted from
Cooking for Campers and Backpackers: Nuts & Bolts
by Victoria and Frank Logue
Many backpacking meals, such as macaroni and cheese, can be made meatless. But most vegetarians are accustomed to more variety than that in their meals. Several vegetarian favorites work as well on the trail as they do at home. Your backcountry menu can include Textured Vegetable Protein (TVP) and tofu as well as quinoa, lentils, and bulgur wheat.
TVP comes in several flavors and textures, including granules, chunks, and simulated sliced steak. Consisting of soybeans and wheat gluten, it has almost no fat and cholesterol and abounds in vitamins and minerals, protein, and all eight essential amino acids. As an added bonus, TVP is lightweight, won't spoil, is easily rehydrated, and is filling.
Quinoa (pronounced keen-wah) is another excellent hiker food. This grain, originally from South America, is loaded with protein. It's only drawback is that it must be cooked for 20 minutes. No problem! You can always cook it at home and carry it with you in a sealed plastic bag. Quinoa is not available in many grocery stores and is usually purchased from health food stores.
Quick and Easy Soup
1 package instant vegetable soup (Knorr or Lipton—8 servings)
1 cup TVP chunks or granules
8 ounces wide egg noodles
Cheddar or other cheese
Spices to taste
At home: Combine the soup mix and spices in a resealable plastic bag, label"Quick and Easy Soup," and include directions. Make sure TVP is in a resealable bag as well because it will expand when wet.
In camp: Reconstitute TVP by mixing with one cup boiling water and allowing it to sit for 5-10 minutes. Once TVP is reconstituted, make soup according to directions, adding about 20 percent more water. Add soup mix with spices and TVP to the cold water. When boiling, add noodles and simmer for about five minutes. Add thinly sliced cheese to soup just before serving.
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Tofu Chili
16 ounces tofu
1 summer squash (optional)
2 tablespoons oil
2 cans stewed tomatoes or comparable amount powdered tomato sauce
1 onion or dried onion flakes
1 green pepper (optional)
3 tablespoons chili powder
1 can kidney beans or dehydrated beans
1 can black beans or dehydrated beans
If using dried beans, rehydrate before cooking. You can do this at home, packing the beans in a resealable bag.
Chop vegetables and tofu. Saute the onions and green pepper. Stir in chili powder and cook for a minute before adding tomatoes, beans, squash, tofu, and two cups water. Heat to boiling then simmer uncovered 15 minutes or so. If you like, add shredded cheddar to the top. Serves 6.
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Cuban Quinoa
1 cup Quinoa
1 can black beans or comparable amount dry
2-3 garlic cloves or garlic granules or powder beans
Vegetable Broth
1 onion or dried onion flakes
1 tablespoon oil
1 green pepper (optional)
At home: It takes 20 minutes or more to prepare quinoa, so you may want to cook it at home and bring it along in a resealable bag. Cook quinoa in vegetable broth.
In camp: If any ingredients need rehydrating, do that first. Saute onion, garlic, and green pepper in oil; add beans and cook until tender. Serve over quinoa. For added spice, carry along a small jar of salsa. Serves 2 to 3.
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Middle Eastern Stew
1 cup couscous
1 eggplant, diced
2-3 garlic cloves
2 zucchini or 1 each zucchini and summer squash, diced
Vegetable Broth
2 tablespoons olive oil and Feta cheese
8 oz can tomatoes or 8 sun-dried tomatoes
If using sun-dried tomatoes, rehydrate in four cups hot water for 10 minutes or until soft. Saute vegetables and garlic in olive oil; cover and simmer until done. Meanwhile bring two cups water and vegetable broth to boil, add couscous and remove from heat. Wait five minutes allowing couscous to absorb all the water. Serve vegetables over couscous and sprinkle with feta cheese.
Foil Dinner
1/4 lbs Ground beef*
1 Carrot, sliced*
1 Potatoes, sliced*
Small onion, diced*
Seasonings
Butter
Heavy duty aluminum foil
Layer all ingredients in the center of a piece of aluminum foil. Season to taste. Top with butter. Fold foil and secure tightly. Leave room for expansion. Place packet on hot coals for approx. 20-30 minutes. Turn and rotate often.
Be Creative -- Use various meats, vegetables, seasonings and sauces etc.
Camper's Pizza
Bread
Butter
Mozzarella cheese
Sauce
Pepperoni, sliced (other other)
Butter one side of two slices of bread. Place one slice of bread on your pie iron with buttered side down. Top with 1 1/2 tablespoons of pizza sauce, cheese and pepperoni. Place other slice of bread on top with buttered side out. Place pie iron on hot coals. Turn often until bread is toasted.
Kabobs
1 lb of Sirloin steak, cut into 1" cubes
Marinate seasonings ( Italian dressing, BBQ sauce etc)
Assorted vegetables, sliced
Ziplock bag
Place your marinate mixture in bag, add beef. Mix well. Refrigerate for a while for maximum flavor. Alternate beef and vegetables on metal or wooden skewers.* Grill over hot coals for 10-15 minutes until cooked. Turn and rotate often.
* Soak wooden skewers in water for 30 minutes prior to using.
Baked Spaghetti
1 large onion, chopped
1 clove of garlic, minced
4 tablespoons shortening
1/2 lb ground beef
2 cups water
2 cans tomato soup
2 teaspoons chili powder
1/2 lb uncooked spaghetti
1 cup grated sharp cheese
Cook onion and garlic in shortening in Dutch Oven. Add beef and cook. Stir occasionally. Drain excess grease. Mix in the soup, water and chili powder and cook a few minutes longer. Break spaghetti into inch pieces and stir into sauce until all covered. Bake for about 1 hour. Stir approximately every 15 minutes. Then add cheese to top. Bake another 15 minutes.
Campfire Stew
1 lb Ground beef
1 small onion
Garlic salt
Other seasonings
1 can vegetable soup
In Dutch Oven, brown meat with onion, garlic and seasonings. When meat is thoroughly cooked add canned vegetable soup and simmer till heated through.
Serve with foil wrapped potatoes and biscuits.
Fish on a Stick
Piece of fish (trout, etc.)
Grilling fork or green hardwood stick
Thread fork through the fish. Cook over hot coals. Cook both sides until fish flakes at the thickest part. Serve with foil wrapped potatoes.
Have extra pieces of fish ready in case some fall into the fire.
Fabulous Pork Tenderloin - Submitted by Vicki Henderson
1 pork tenderloin roast (boneless chicken breasts can be substituted)
5 small red potatoes
3 carrots
1 medium onion (sweet if possible)
2 zucchini
1 tomato
1/4 lb. of fresh green beans
4 half-ears of corn (cobbettes)
garlic salt
olive oil
ground pepper
Spread 2 layers of heavy duty foil side by side, with middle overlapping. Drizzle olive oil onto foil. Place tenderloin in the center (lengthwise) of the foil. Cut potatoes into 1/4 inch slices and place on and around the meat. Cut other vegetables into large pieces and place on and around the meat. Sprinkle with garlic salt and pepper. Cover food with another piece of foil and fold the top & bottom foil together to seal the packet. Place on hot coals for 60 to 90 minutes.
As a variation, leave out the olive oil, garlic salt & pepper, and cover the meat & veggies with Italian salad dressing instead.
Rouladens - Submitted by Paula Sheagley
Use thin steak. Salt and pepper meat. Spread one side with mustard. Add chopped onion. Roll around a slender dill pickle (or half a large one, lengthwise).
Tie "bundle" with string. Put on stick to roast. Sear, then broil.
Grinders - Submitted by Paula Sheagley
1/2 pound chopped bologna
1 cup grated American cheese
3 Tablespoons mayonnaise
1/3 cup pickle relish
6 chopped olives
Butter
6 buns
Butter buns. Mix rest together and heap on buns. Wrap each in heavy foil. Seal. Heat on hot coals for 5 minutes each side.
French Toasted Sandwiches - Submitted by Paula Sheagley
6 slices cheese
12 slices Italian bread
Milk
Flour
2 eggs, beaten
Dip sandwiches in milk, then flour, then egg. Brown on heated grill.
Easy Camp Pies -- Submitted by a reader
Ground beef
Potatoes
Onions
Carrots
Butter
Dry onion soup mix
Heavy Duty Aluminum Foil
Use a square of heavy duty aluminum foil for each "pie". For each "pie" put one hamburger, thinly sliced potatoes, sliced onions, sliced carrots, a tablespoon of butter & some dry onion soup mix. Wrap up your "pie" and place in the coals. Cook for 30 to 45 minutes or until done.
Easy Chili
1 lb ground beef
1 can large can peeled tomatoes, diced
6 small cans tomato sauce
1 onion, chopped
1/2 green pepper, diced
2 cans light red kidney beans, drained
1 package McCormick Chili Seasoning
Brown hamburger in a skillet. Drain fat. In a large pot, combine all remaining ingredients. Stir in ground beef. Simmer for 1/2 hour. Stir occasionally.
Foiled Fish
1 lb fish fillets
2 tbsp margarine
1/4 cup lemon juice
1 tbsp chopped parsley
1/4 tsp paprika
1 sliced onion
salt
pepper
heavy duty aluminum foil
Place each piece of fish onto a piece of heavy duty aluminum foil. In a saucepan, melt margarine. Add lemon juice, parsley, salt and pepper. Stir well. Pour this mixture over the fish. Sprinkle with paprika and top with onion slices. Fold foil loosely and seal tightly. Grill for 5-7 minutes per side. Fish should flake easily when done.
Haystacks - Submitted by a reader
Bag of corn or tortilla chips
1 can of chili
Onion - diced
Lettuce
Tomato - diced
Shredded cheese
Tobasco Sauce or Salsa (optional)
Warm chili in Dutch Oven or skillet. Crush corn chips. Top chips with chili,
onion, lettuce, tomato and shredded cheese. Add Tobasco sauce or salsa.
Eye of the Round - Submitted by Sheri Montoya
(1) Eye of the Round (or boneless pork loin)
Kosher salt
Seasonings of choice
Wax paper
String
Good bed of coals
Coat the meat with a good layer of the kosher salt. Season the meat. Wrap meat in 7-9 layers of wax paper tucking in the end of each layer. Tie up the roast with the string making sure the wax paper stays in place. Place the roast directly on the coals. Turn the roast every 15 mins. (+/-5 mins.) a 1/4 of a turn. After the 4th side, check the meat using a meat thermometer for desired doneness.
Note: The wax paper does burn, but the salt and the wax seal the meat. The burnt paper can easily be pulled off before serving.
Coffee Can Supper - Submitted by Gabrielle
Supplies:
2 large coffee cans (this is for several people)
Heavy duty tin foil
Ingredients:
Hamburger, or small pieces of steak
Medium potatoes
Carrots
Onions
1 clove garlic
Mrs. Dash seasoning
Salt(optional)
Butter or olive oil
Put a small amount of oil or butter in bottom of coffee cans. Peel potatoes, carrots and onions. Cut into chunks and put into coffee cans. Add the meat, seasonings and a little more oil or butter. Cover tightly with foil. Set in coals to bake for about 1 hour or until meat is no longer pink and the vegetables are tender. Serve with fresh crusty buttered bread.
You can also make this without meat, or with fish or chicken, and any seasonings you desire. Experiment! This is also something you can make ahead of time. Refrigerate and/or keep in cooler until time for use.
Hobo Dinners - Submitted by Cameron McDougle
About 1/2 lb ground beef per person
Carrots
Potatoes
About 4 spoonfuls per person of Cream of Mushroom Soup
Lawry's seasoning salt
Tin foil
Divide the meat evenly between everyone- about 1/2 lb per person. Cut a lot of potatoes evenly & thinly slice & put in a pot. Do the same with the carrots. Have each person put their meat, carrots and potatoes in a 2.5 foot long piece of tin foil. Then put 3-4 spoonfuls of Cream of Mushroom Soup in & mix evenly. Season to taste. Wrap up & keep it thin so it cooks faster. Add another piece of tin foil around it. Put it in the coals and cook until it is done. Check on it every 15 minutes or so.
Other Main Dish Suggestions:
Hot dogs
Hamburgers
Soup
Steak
Grilled chicken
Pasta with Alfredo Sauce
Grilled cheese sandwiches
Foil Wrapped Potatoes
1 potato (skins left on)
1 small onion
Butter
Seasonings
Heavy duty aluminum foil
Cut potatoes and onions into 1/4" slices. Break the onions up into rings. On a piece of aluminum foil, layer potatoes and onions. Top with butter. Season to your taste. Fold foil and secure tightly. Punch several small holes for steam to escape. Cook on hot coals approximately 25-35 minutes. Turn and rotate often.
Corn on the Cob
Corn on the Cob, husked
Butter
Salt
Heavy duty aluminum foil
2 Ice cubes
Place corn on aluminum foil. Add butter and salt. Top with ice cubes. Fold foil and secure tightly. Cook on hot coals for about 15 minutes. Turn and rotate often.
Crescent Rolls on a Stick
1 pack of Crescent rolls
Butter/jelly
1" diameter green hardwood stick
Wrap the dough in a spiral fashion around the stick. Leave space between the spirals for the heat to reach all the dough. To secure the dough, press the ends of the dough to the stick. Hold over hot coals about 15-20 minutes. Turn often. When golden brown, slip the roll off the stick. Top with butter and jelly.
Vegetable Pack
Zucchini or squash*
Butter
Seasonings
Heavy duty aluminum foil
Cut Zucchini or squash into slices. Place on a piece of aluminum foil. Top with butter and seasonings. Fold foil and secure tightly. Punch several small holes for steam to escape. Cook on hot coals. Turn and rotate often.
* Use other vegetables and seasonings
Cornbread - Submitted by Paula Sheagley
1 cup corn meal
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon vegetable oil
Add boiling water to make mush. Fry as "cakes" in skillet.
Take-Along Green Bean Salad - Submitted by Bill & Beth Fehlmann
1 lb. fresh green beans, trimmed and sliced into 2" pieces
1/3 cup fat-free, non-creamy Italian salad dressing
1/2 - 3/4 cup diced red onion
1/2 cup pitted ripe olives, drained and sliced
1/2 cup (about 2 oz.) crumbled bleu or feta cheese
Cook beans until crisp-tender (generally when they turn bright green). Warm Italian salad dressing in microwave about 30 seconds. Toss beans, onion, olives and dressing together. Allow to sit at room temperature about one hour. Pack into ziplock bag. Place cheese into sandwich or snack size ziplock bag and place on top of beans before sealing. Refrigerate or place in camp cooler (depending upon when you make it). Bean mixture can be prepared up to 3 days prior to serving. At campsite, remove cheese bag and pour bean mixture into bowl; toss lightly. Crumble cheese on top and serve. Serves 4-6.
Great for a first night campsite dinner!
Scalloped Potatoes in a Crockpot
1 package frozen hash browns
1 can cream of chicken or mushroom soup
1 container of sour cream
8 oz. grated sharp cheddar cheese
2 Tablespoons onion flakes
Salt and pepper
Mix and let simmer in crockpot until bubbly and hot. Delicious!
Potato Magic Pouch -- Submitted by Katherine Molina
Instead of the same old baked potatoes in the fire, try wrapping alternate slices of regular potato and sweet potato, along with a bit of dried rosemary and a pat of butter, in some heavy-duty aluminum foil and place in the fire to bake.
Take Along Potato Salad -- Submitted by L. Winhold, Canada
4 large or 6 medium red-skinned potatoes
2 green onions, chopped
1 Tablespoon dried onion flakes
1 Tablespoon yellow or dijon mustard
salt & pepper to taste
Mayonnaise or Miracle Whip
Boil potatoes or cook in microwave (can leave skins on).
Cube potatoes and sprinkle with chopped green onion, onion
flakes, salt & pepper. Cover and cool in fridge.
Mix in mustard and mayo. Sprinkle with paprika if desired.
Can be garnished with sliced radish.
Always excellent, kids love it, great with camp lunches!
Fry Pan Biscuits -- Submitted by Mark
Buy Biscuits (small sizes work better) that come in a tube.
Coat a Teflon pan with oil.
Fry the biscuits about 3-5 minutes on each side and keep the pan covered while cooking.
Cabbage - Submitted by a reader
1 head of Cabbage
Butter
Salt and pepper
Bacon
Other seasonings
Heavy-duty foil
Take the cabbage - cut in half, half the halves twice. Wrap a piece of bacon around the cabbage, butter and season. Wrap in foil and cook over fire for about an hour, or until cabbage is tender and bacon is done.
Grilled Vidalia Onion - Submitted by Joe & Cindy Buck
On a large piece of foil, stand a Vidalia Onion on end and cut an X pattern 3/4 of the way through the onion.
In the center, put a good slab of butter. Then pour Italian dressing over the top, and sprinkle with a little salt and a good dose of Cajun spice. Wrap the onion in the foil and sit on fire or grill for 20 - 30 minutes, turning often.
Yummmmmmm!
Other Side Item Suggestions:
Macaroni & cheese
Seasoned rice
Au Gratin potatoes
Salad
Readily Available Backpacking Food
Most of the foods listed here may be purchased at any well stocked grocery store. In general, the cost differential between these and specialty backpacking foods is substantial. The drawback is that these items are sometimes a bit weightier than freeze-dried specialties. Most of these foods require water in their preparation. However,items like noodles or spaghetti that require large amounts of water have not been included. Any "noodle-type" dishes included here were chosen only if they use very little water. Keep in mind that almost everything in this list needs to be repacked. Heavy-duty Zip-Loc type bags are usually the obvious choice. Exceptions to this last will be noted.
THIS LIST IS ONLY A STARTING-POINT. ADD TO IT!
TRAIL MIX:
SUNFLOWER SEED (HULLED), BLANCHED PEANUTS, SHREDDED COCONUT OR CHIPS, BANANA CHIPS, RAISINS, CHOCOLATE CHIPS OR M&M'S
The foregoing foods may be mixed to taste. When making a batch keep in mind that sugars are for quick energy and proteins/fats are for the long haul. Balance the mix in a 50-50 proportion of quick and "long" energy sources. Avoid salty or excessively sweet mixes because they will unnecessarily increase water consumption.
QUICK SNACKS:
GRANOLA BARS, FRUIT ROLL-UPS, HARD CANDIES, FRUIT SWIRL BARS, TOOTSIE ROLLS, CARAMELS, "HARD" COOKIES LIKE GINGER SNAPS (make sure hard cookies aren't too spicy - they'll cause thirst.)
FRUITS:
APPLES AND ORANGES (heavy but provide liquid, vitamin C, fructose and fiber)
DRIED FRUITS LIKE APPLES, FIGS, APRICOTS, PEACHES AND RAISINS ARE BETTER FOR LONG TRIPS. Dried fruit can be soaked in water for puddings or pies.
STARCHES:
INSTANT MASHED POTATOES, STOVETOP TYPE SCALLOPED POTATO MIXES OR
LIPTON'S NOODLES AND SAUCE MIXES (the foregoing starches often need dried milk and margarine),
RAMEN NOODLES, INSTANT OATMEAL MIX OR INSTANT CREAM OF WHEAT.
MEATS:
(For excursions of several days)
HARD SAUSAGES (LIKE SUMMER SAUSAGE), COUNTRY HAM, JERKY. CANNED MEATS (Work well but the cans must be packed out.)
(For short excursions -one day- or to be use on the first day)
SMOKED AND POLISH SAUSAGES IN BLISTER PACKS. BLISTER PACKED OR FROZEN "ZIPLOCED" BEEF OR BOLOGNA MAY BE USED. AVOID POULTRY AND FISH
DRINKS:
FREEZE-DRIED COFFEE, CREAMER PACKETS, TEA BAGS, KOOL-AID PREMIXED WITH SUGAR IN ZIP-LOCS, INSTANT COCOA, CUP-A-SOUP.
BASICS:
DRIED MILK, SQUEEZE MARGARINE, BISQUIK, SUGAR, SALT AND PEPPER
OPTIONAL:
DRIED ONIONS, PEANUT BUTTER, GRAPENUTS, INSTANT PUDDING MIX, MEDIUM TO HARD CHEESE (LIKE CHEDDAR), "SQUEEZE" CHEESE (If you must have bread, don't want to fool with Bisquik, and don't mind the weight, take BAGELS. They are heavy but they don't crush easily.) CRACKERS also work and are light but require a rigid container.
Get it right and we can minimise the former while enhancing the latter:
so it can help balance some more expensive accommodation elsewhere. Also, means an early test for Becca the Campfire Commander 
