The Back Country Kitchen: Camp Cooking for Canoeists, Hikers and Anglers - Softcover

Marrone, Teresa

Softcover

ISBN 10: 0965153509 ISBN 13: 9780965153508

Publisher: Northern Trails Press, 1998

Synopsis

Enjoy your supper as much as the scenery!

The Back-Country Kitchen by Teresa Marrone will appeal to all outdoors enthusiasts who prepare meals in the wild. It contains over 150 tested, unique recipes, including camp breads, hearty chowders, one-pot main dishes, and adaptations of international favorites.

• Beat the cost of freeze-dried meals by learning how to pack your own flavorful mixes.
• Add variety to your menu by drying foods at home.
• Learn special camp cooking techniques, such as open-fire cookery and meal management with a single-burner stove.

This cookbook will show you new ways to add excitement and taste to every back-country meal.

About this title

About the Author

Teresa Marrone has written over a dozen outdoors cookbooks and has been published in several magazines. She has taught outdoor cooking at seminars and on TV. An avid outdoors enthusiast, Teresa has camped and cooked in back-country areas from the hills and high desert plains of Wyoming to Minnesota's Boundary Waters Canoe Area Wilderness. She lives in Minneapolis, Minnesota.

Excerpt. © Reprinted by permission. All rights reserved.

Corned Beef Hash2 servings

Try this for a lazy-day camp breakfast, or as a change-of-pace lunch. You can substitute any type of dried, pressed lunchmeat for the corned beef; try pressed ham for a delicious variation.

Place in a small plastic bag and seal with a twist-tie:

1 teaspoon beef bouillon granules

3/4 teaspoon dry mustard

1/4 teaspoon (scant) crumbled dried thyme leaves

1/8 teaspoon black pepper

Combine in freezer-weight quart plastic zipper bag:

1 1/4 cups crumbled dried pressed corned beef slices

3/4 cup dried diced potatoes

3 tablespoons dried chopped onion

2 tablespoons dried diced green bell pepper

The small bag with the spices

Carry separately:

Bacon drippings, clarified butter or oil for frying

2 eggs, optional

Ketchup, optional

At camp:

Remove small bag with spices and set aside. Boil 1 1/2 cups water; add to zipper bag with potato mixture (see page 155). Let stand until potatoes are almost tender, 20 to 30 minutes. Drain excess water (tip: the leftover soaking water―about 1/2 cup―is a tasty broth that the cook may enjoy as a pre-meal snack!). Add spices; mix well.

In medium skillet, heat enough drippings to grease the skillet well. Add potato mixture. Fry, stirring occasionally, until lightly browned. When browned, push hash to side of skillet to keep warm; fry eggs over-easy, or as desired. Serve eggs over hash, with ketchup on the side.

Edition details

• Publisher: Northern Trails Press
• Publication date: 1998
• Language: English
• ISBN 10: 0965153509
• ISBN 13: 9780965153508
• Binding: Paperback
• Number of pages: 208