_dry Camps Recipes

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_VEGGIES FOR CAMP



_Veggies For Camp image

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Steps:

  • Keeping fresh produce in camp requires some planning, especially if you have to plan for salad hounds. Consider taking cabbage and making coleslaw instead of lettuce. The cabbage will keep several times longer than lettuce. A couple of years ago we shredded cabbage for coleslaw and packed it in resealable bags for a river trip. Squeeze as much air out as possible before you seal it. On day five we popped open the bags and made the dressing and had fresh slaw in less than ten minutes. If soups or stews are on your menu, throw in a few turnips and parsnips. Like potatoes, carrots, and onions they will keep fresh in a cooler or pack box for several days without ice. If you don't grow a garden, stop if you can at the local farmers' market on your way out of town on a summer trip. Farm fresh veggies taste better and are better for you. I try to keep canned veggies to a minimum just to save weight in my garbage sack. Also taking fresh veggies instead of frozen ones will reduce the amount of money you spend on ice. Depending on how long your trip is, many fresh veggies can be peeled, sliced, diced, etc., at home, which also saves preparation time in camp and reduces your garbage to bring out.Spiced with More Tall Tales - Vegetables and Salads

_DRY CAMPS



_Dry Camps image

Number Of Ingredients 0

Steps:

  • It doesn't matter whether you backpack or rough it in the luxury of a $100,000.00 RV, water and its availability impacts every camping trip. It's one thing to watch news reports about water shortages somewhere in the country but it hits home when you pull into your favorite campground late at night to see a sign at the entrance which reads "No Potable Water" or worse yet, "No Water Available"! It's impossible to plan for every eventuality but without water just about everything grinds to a halt.When you're loading up before the trip, take as much water as practical given space and weight considerations. At the very least invest in two or three collapsible water jugs. If you find yourself in a campground without water you can at least backtrack to a place where water is available.If camping where there is no water, you're limited by the capacity of your RV's water tank or how many water jugs you hauled from home. In these instances water conservation becomes a concern for everyone in camp! Without becoming anal retentive there are lots of things you can do to cut water consumption. The most important is to simply make everyone aware of the situation. As an added incentive, anyone caught 'wasting' water gets assigned to make the next trip back down the road for more water!Here are strategies I've used over the years to conserve water. Unless I'm cooking for a large group I use one meal's rinse water for the next meal's wash water. Heat one basin of water for everyone to wash up with before supper. You can also take the last of the morning's coffee and rinse off the breakfast dishes. That evening when you get back to camp wipe them with a moistened dishcloth to which you've added a couple of drops of dish soap. Rinse them in the water you heat up for hand washing and they're ready for supper. Even in cooking you can use the same water for two things. Say for instance you're having pasta and steamed broccoli. Drain the pasta into another pot and use the same water for steaming your broccoli. A little common sense will do a lot to stretch your water.Other steps you can take include boiling, filtering and/or purifying non-potable water. Check large sporting goods stores and outdoor catalog outlets to locate water filters. The extra money that a filter costs and the effort required to filter enough water for drinking, cooking, and brushing your teeth is worth it!I grew up drinking out of springs and live streams. When Dad and I fished our favorite "cricks" in SE Idaho, we regularly quenched our thirst literally at our feet. Our only concern was getting upstream beyond where domestic livestock grazed! Unfortunately water quality goes down when man, in the name of progress, intensifies his use of the land and the water. In many cases the water may appear to be of the same quality as when Dad and I drank it years ago, but of course it's the little critters that you can't see in the water which are the problem. Before you head for the woods, stop at the drugstore and pick up a small bottle of iodine from the pharmacist. Add two drops of iodine per quart of water and let set overnight before drinking. If you have enough water from home or enough filtered water for drinking, treat non-potable water with iodine for dish washing and other cleanup chores.Thinking ahead and attempting to plan for the unexpected takes the worry out of the water problem!Spiced with More Tall Tales - Vegetables and Salads

_CAMP CREATIONS



_Camp Creations image

Number Of Ingredients 0

Steps:

  • Few things in life end up being written in stone, the exception of course, a few short words on a gravestone that marks a final resting place. I've run across cooks who treat every recipe card as a piece of granite. Changing a recipe crosses their mind just before they consider voluntary commitment to an institution! In an extreme case, a cook I know totally changed his menu one night for the lack of a certain spice! Camp cooks rarely have that luxury. My personal opinion is, if someone is that hidebound they should cook for survival purposes only and take up something like underwater basket weaving when they want to have fun!If you truly enjoy camp cooking, an empty Dutch oven should be to you what an empty canvas is to an artist. The artist begins with daubs of paint on a palette while the camp cook opens the grub box and takes stock. Regardless of the colors used or the contents of the chuck box, only imagination and creativity limit the final product. The end result should be pleasing for both artist and cook. The difference being the painting ends up gracing a wall and the meal graces a table.Many recipes in this book and those still in my files got their start in camp. Hunting season ends up being a month long carousel of company and camps. Everyone shows up with plenty of grub. For convenience, we'll prepare some main dishes at home then take them to camp frozen. These are great when everyone gets in late. Also we have plenty of basics such as spuds, onions, dried beans, rice, and baking supplies. For the first few days if you were to sit back and silently observe, you'd think we actually had a plan. The last few days things change. Mealtime finds the cook rummaging through the grub box and coolers scratching his head trying to figure out just what to fix. Leftovers might show up as a side dish or the cornerstone of something new. The resulting meals end up being equal parts availability and necessity. Whether you're cooking for a crew in camp or the family on the patio, fill your Dutch with creativity and everyone will be back for seconds!Spiced with More Tall Tales - Breakfast

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