Cheddar Broccoli Soup*Cheddar Broccoli Soup Mix
Fistful size of fresh broccoli
salt & pepper
Just add water and a little fresh broccoli to provide more chunkiness and flavor, and you have a gourmet meal on any trail, in any camp.
*Cajun Fish Fry2 cups yellow corn meal
1 1/2 teaspoons garlic powder
1 teaspoon cayenne pepper, or Creole seasoning, or Cajun seasoning
1 1/2 teaspoons salt, or to taste
Place fish (fillets of crappie, bass, catfish) in a bowl of water. Mix ingredients listed above in a covered bowl or paper bag. Drop several pieces of fish into bowl or bag and shake vigorously until fish are well coated. Cook in hot oil for 4-5 minutes. Donít overcook.
*Monkey on a StickA recipe originating in Hawaii, but weíll use venison, thank you. Cut venison (deer, elk...) into very thin narrow strips with the grain. Thread on individual bamboo skewers and marinate in soy sauce. Sprinkle with ginger and cook quickly over open-fire coals. Unusual, quick and scrumptious for a successful hunterís camp.
*Cheese CookiesMakes approximately 2 dozen delightfully cheesy cookies to take along on a hike.
1/2 pound medium cheddar cheese, grated
1 cup white, pre-sifted flour (or wheat flour)
3 Tablespoons oil (preferably olive oil, or melted margarine and cooled a bit)
1/4 teaspoon salt (or less)
dash of cayenne (optional)
1/3 cup finely chopped walnuts (or pecans)
3-4 Tablespoons milk (or more if needed, but not too sticky-wet)
Mix grated cheese, flour, oil, salt, and cayenne until an even crumbly texture. Add milk and chopped nuts and knead into a large ball. Break off pieces and roll into balls about one inch in diameter. Mash each ball of mixture between palms of hands. Bake at 350 degrees Fahrenheit on oiled cookie sheet for 20 minutes.
*My Own Simple Jerky Recipe1 1/2 to 2 pounds of lean, boneless meat
1/4 cup soy sauce
1 Tablespoon Worcestershire sauce (I prefer it left out)
1 Tablespoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon marjoram
1 teaspoon hickory smoke liquid
Trim and discard all fat, sinew, skin from meat. Cut the meat into 1/8 to 1/4 inch thick strips. Make them long strips about 1 1/2 inches wide.
In a bowl, combine sauces, hickory smoke liquid, salt, pepper, marjoram and powders. Stir until seasonings are dissolved.
Add meat strips, coating them thoroughly. Let stand one hour, or cover and refrigerate overnight. Meat will absorb all the liquid.
Shake off excess liquid from the meat. Arrange meat strips close together, but not touching, directly on oven racks, cake racks, or other -- and set racks inside shallow pans, cookie sheets, or other. Bake at the lowest oven temperature, around 150 - 200 degrees Fahrenheit, until browned and feels mostly hard and dry to the touch -- about 4-7 hours for venison.
Remove racks from the oven. With a paper towel, pat off beads of oil.
Let cool, then remove meat from racks and store in airtight containers (preferably in the freezer, until needed).