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Homemade
Oatmeal
A
variation of the recipe from the A Taste of Troop 928
Cookbook
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Ingredients
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1
cup Instant Oatmeal
1/3
cup Powdered Milk
1/4
tsp cinnamon
2
Tbsp chopped nuts
1/4
cup chopped dried fruit
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Directions
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Mix
all ingredients together in a bag at home. The original
recipe says it is 3 servings, but more like two for an
adult. Add boiling water to desired consistency.
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Time
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5
minutes |
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Bannock
With
chopped nuts and dried fruit
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Ingredients
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1
cup flour
1
Tbsp of lard, bacon grease, shortening, etc.
1/4
tsp salt
1
tsp baking powder
1/3
cup water
2
Tbsp chopped nuts
2
Tbsp chopped dried fruit |
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Directions
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At
Home: Mix the flour, baking powder,
and salt and thoroughly mix; add nuts and fruit.
In
the backcountry: Add grease and water to make a
flexible but not too thin dough. Grease the skillet and get it
very hot. Reduce heat and place dough in skillet and cook
until bannock starts to rise. When it has risen, flip and cook
the other side. Serve with syrup and hot coffee! |
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Time
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15 minutes |
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Breakfast
Burrito
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Ingredients
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1
Cup dried hash browns
1
Tablespoon dried onion
1/2
Tablespoon dried tomatoes
1/2
Tablespoon dried red and green peppers
1/2
Tablespoon dried mushrooms
4
Tablespoons powdered eggs
1
Tablespoon powdered cheddar cheese
1
Tablespoon oil
2
flour tortillas |
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Directions
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At
Home: Package hash
browns and veggies in the same bag. Eggs and cheese go
together in a bag.
In
the backcountry:
Place dried hash browns and veggies in a pot or bowl, cover
with boiling water, and let stand 5 to 8 minutes. Drain any
excess water, using the liquid to reconstitute the eggs. Heat
the oil in a frying pan and add the potatoes and veggies. Cook
for 5 minutes until brown and
crispy (a nonstick pan is a godsend on this duty). Turn with a
spatula and fry the other side for about a minute. Pour egg
mixture right in with the potatoes and cook until the eggs
set. Spoon mixture into each of the tortillas and wrap.
Serve with salsa, ketchup, or hot sauce.
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Time
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15 minutes |
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More
to come! |
