Creating Your Backcountry Menu
The Budget
By GORP Food Expert Dorcas Miller
Money
Think about how much you'll want to spend. Choose one of these three options: You prefer a small budget—ramen and veggies all the way. You don't want to eat raman noodles every day, but don't need to be extravagant, either. You like to eat well and are willing to pay for good food.
Camping on a budget isn't impossible. It requires a bit more creativity, but is often worth the effort.
If you don't think you'll have the time and energy to prepare your food, and you're willing to pay for good food, then check out preprepared products (many of which are available online) like Wilder 'n Rice Soup (www.wildernessmeals.com), Greek Pasta Salad with Feta and Tomato (www.adventurefoods.com), Smoked Spuds (www.msrcorp.com), Mandarin Orange Chicken (www.richmoor.com), Wild Thyme Turkey (www.alpineaire.com), Pesto Pizza www.backpackerspantry.com), and Chocolate Almond Fudge Cake (www.harvest.on.ca).
Recipe for a quick breakfast
Recipe for a quick breakfast
For those of you willing to do a little prep at home if it means no work on the trail, try this quick and filling cold breakfast for Backcountry Breakfast Bars. The recipe is straight from the label of a can of condensed, sweetened milk.
Backcountry Breakfast Bars
Recipe makes 12 bars with 620 calories each.
Ingredients 1 cup butter 2 cup raisins or dried apricots 14 ounces condensed, sweetened milk 1 tablespoon lemon juice 1 tablespoon lemon rind 1 1/3 cup brown sugar 1 2/2 teaspoon vanilla
1 cup flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups oats 1 cup walnuts or almonds, chopped
Directions
Mix fruit, milk, lemon juice, and lemon rind in a saucepan. Heat and stir until bubbly; cool slightly.
Separately, beat together butter, brown sugar, and vanilla; stir in mixture of flour, baking soda, and salt; add oats and nuts.
Spread the batter (minus 2 cups) into 13 x 9 inch greased pan. Spread the dried fruit mixture to within 1/2 inch of edges. Sprinkle with small pieces of reserved batter; press lightly.
Bake at 350 degrees for 25 to 30 minutes or until golden brown. Slice into bars.
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You prefer a small budget—ramen and veggies all the way.
