We had to ask: What is Dorcas Miller's most memorable outdoor meal?
"I remember trail meals in their settings," replied Dorcas. "It wasn't just chicken stew with ginger and cashews; it was chicken stew on the banks of the St. John River in May, eaten after a refreshing swim in the frigid water, with the setting sun brushing the trees on the opposite shore a brilliant green."
To make lasting memories of your own, try these original recipes from Dorcas next time you're camped in a beautiful spot with special friends.
Snack: Apricots and Candied Ginger
"Not really a recipe, but it's an example of how I like to eat: food that has zing; food that is easy to prepare," says Dorcas.
Directions: Buy a package of apricots and a package of candied ginger. Cut the ginger into small pieces, about the size of a cooked kidney bean; with ginger, a little goes a long way. Combined the two ingredients in a ratio of one apricot to one piece of ginger. This snack makes your taste buds vibrate.
Dinner: Tortellini Stew
"Requires a little longer cooking time, but the prep and clean-up are easy," says Dorcas.
2 cups dried tortellini
20 slices tomato, dehydrated
3 tablespoons dehydrated green pepper
1/3 cup dehydrated scallions or onions
1 tablespoon mixed basil, oregano, and thyme
1/4 teaspoon powdered garlic
1/4 cup tomato powder (optional)
1/4 to 1/2 cup dehydrated vegetables such as mushrooms and tomatoes (optional)
1/3 cup grated Parmesan cheese
At home: Mix all ingredients except cheese and seal in a zipper lock plastic bag. Pack cheese separately.
On trail: Add tortellini mixture to 2 quarts boiling water and stir until the water returns to a boil. Cook uncovered for 20 to 25 minutes, stirring occasionally. Salt to taste. Serve with cheese.
Makes: Two servings of 2 -/2 cups each
Dessert: Mincemeat Pudding
"This dessert couldn't be simpler to prepare, yet it is full with flavor," says Dorcas.
Directions: Buy a package of condensed mincemeat, available in the baking department at most good supermarkets. Pack 3 ounces per person plus. In a separate bag, pack one or two tablespoons of chopped walnuts per person.
On the trail: Put mincemeat in a pot and add 1/2 cup boiling water per person; cover and let stand until after dinner. Then, bring pudding to a boil, turn down the heat, and let simmer for a few minutes. Serve in coffee mugs or bowls topped with the walnuts. This dessert has a soupy consistency (remember, rehydration is good); if you want something thicker, add a little less water. Savor a taste of the holidays!
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