Other recipes in this category
  • Pct Beans
    1 lb. any dried bean or combo of beans
    & rice
    1 carrot chopped
    1 onion chopped
    1 clove garlic chopped
    Salt & pepper
    Mustard Tabasco or salsa
    Soak beans and rice in water bottle. Start in the morning and let soak all day while you hike. When you stop for the night pour beans and water into pot. Add carrots onion and garlic. Cook over camp stove about 1 hour or until beans are tender. Season with mustard Tabasco or salsa to taste. A good hearty protein-rich meal for the trail
  • Jerky
    1 1/2 c. soy sauce
    1 tsp. liquid smoke
    2 tsp. lemon juice
    1 tsp. ginger
    1/4 tsp. Tabasco
    1/4 tsp. pepper
    1/2 tsp. liquid garlic
    4 lb. raw beef roast or venison
    Slice the meat with the grain into very thin slices. Pour remaining ingredients over meat and let soak overnight in refrigerator. Lay meat slices on oven rack and bake at 150 degrees for 4 to 8 hours.
  • Jerky
    Jerky is one of the finest wilderness rations ever devised by man. It takes little preparation and tastes quite good. Two strips of jerky with a glass of water will satisfy any appetite. Although Indians originally prepared jerky over an open fire cooking it on a kitchen range well in advance of a trip is a lot more practical and convenient. It is handy just to eat for a quick snack or pick-me-up. Begin with any red meat wild or domestic. Once done jerky tastes the same whether you use sirloin or flank or a cheaper piece of meat. 4 lb. meat cut into pieces approx.
    1x2x8
    2 tbsp. salt
    2 tbsp. powdered barbecue seasoning
    (Swiss steak seasoning works good)
    2 tbsp. chili pepper & 2 tbsp. curry
    powder mixture (optional)
    Cut away all fat gristle and tendon from strips of meat. Combine seasonings in a salt shaker. Pound the meat and as you pound. Sprinkle with the seasonings (there should be about 1/2 teaspoon of the combination spread across each side of each strip of meat). Place the strips directly on the oven rack. Turn oven onto 150 degrees and leave them there until all moisture is gone (about 7 hours). The strips should fell like dry leather when done and should be supple enough to bend a little without breaking. Jerky can be eaten as is or used as a base for soups stews and pemmican. It will literally keep for years without refrigeration.
  • Bar-b-que Sauce
    1/3 c. salad oil
    1/3 c. vinegar
    1/3 c. Worcestershire
    2 tsp. salt
    1/8 tsp. hot pepper sauce
    1 c. ketchup
    2 tsp. dry mustard
    1/2 c. brown sugar
    2 or 3 bay leaves
    1 tbsp. dry minced onion
    Dash pepper
    Blend salad oil with vinegar in saucepan. Add rest of the ingredients. Bring to a boil and simmer 5 minutes.
  • Seasoned Rabbit
    1 stick margarine divided
    3 c. milk divided
    2 c. Frying Magic mix
    1 rabbit boned and separated
    Melt 1/2 stick of margarine in large fry pan. Dip rabbit pieces in 1 cup milk and then in Frying Magic mix. Place in fry pan. Brown both sides over medium heat (adding remaining margarine as needed for browning). Add remaining 2 cups milk and cover. Simmer for 30 minutes checking occasionally and adding more milk if needed until tender. Serve with rice or mashed potatoes and a vegetable.