NOTES
Rehydratlon: one cup dehydrated food with one cup water and let sit five minutes. Light stove, bring to a boil and cook for one minute. Remove and place pot inside insulating pot cozy for ten minutes.
Rice. For backpacking rice recipes, precook the rice in chicken, beef or vegetable broth to give the rice extra flavoUr before dehydrating it. If you don’t have time for that, use instant rice and enclose a small chip of a bouillon cube with each meal. Cooking with dehydrated rice or instant rice on the trail is much faster and saves fuel.
Cheese Mix: The cheese mix for these backpacking recipes can be borrowed from a six ounce box of Back to Nature brand Spirals & White Cheddar Dinner or Annie’s Homegrown brand Bunny Pasta & Cheese. Look in the health foods section of your grocery store. These brands have no artificial preservatives, flavors, or colors. The cheese mix packet inside the box can be divided into three servings approximately 1 Tbsp + 1 tsp each. Use one third of the packet for most recipes and save the rest for other recipes. The macaroni can be saved for other meals as well. You could settle for the Kraft brand if you don’t mind a little artificial colouring.
Instant Dry Milk: Use Nestle Nido brand instant whole dry milk instead of the easier to find instant low fat milk varieties. The extra calories from the higher fat content in whole milk provide more energy for my long distance backpacking trips and I like the taste.
Taco Seasoning: Use store-bought packets of taco seasoning or make your own by combining 1 Tbsp Chili Powder, 1½ tsp Ground Cumin, ¼ Garlic Powder, ¼ tsp Crushed Red Pepper, ¼ tsp Dried Oregano, ¼ tsp Salt. Makes 5½ teaspoons. You only need a teaspoon for the recipe, but you can add more if you like it extra spicy.
RECIPES
Beef & Bean Chili
Root Bark Stew
Macaroni & Cheese
Ramen Noodles
Mexican Beef & Rice for Taco Lovers
Beef Stroganoff
Lasagna
Spanish Rice
Red Beans & Rice
Curry Chicken & Rice
Cheddar Herb Chicken
Couscous
Tuna Casserole
Crab Chowder
Shrimp & Grits
Hawaiian Shrimp & Rice
BEEF & BEAN CHILI (serves 5)
At Home: Work ½c bread crumbs into 1 to 1¼ pounds lean ground beef or turkey with your fingers; set aside (dehydrated meat infused with bread crumbs rehydrates better on the trail; bread crumbs absorb and lock in more of the chili flavor).
Sautee 1 large onion and 1-2 cloves garlic in a little olive oil. Add ground meat, cook 10 minutes breaking up the meat completely. Add 3tbsp chili powder, cook 1 minute. Add 10oz can tomato puree, 14oz can diced tomatoes, and 15oz can drained kidney or red beans.
Cook until bubbling, then simmer for one hour.
Dehydrate: Rest in the refrigerator overnight to enhance the flavor. Spread on dehydrator trays covered with non-stick Paraflexx® Sheets or parchment paper.
Dehydrate at 145° for 8 – 10 hours. After about 4h, break up bits stuck together. Divide into one cup or larger servings and pack in plastic zip-lock bags.
Yield: Five cups weighing about 12 ounces dry.
Garnish with crackers, dried pita bread chips or cheddar cheese.
ROOT BARK STEW (serves 3-4)
A tasty backpacking meal of root vegetables in a spicy broth. Make a side serving of mashed roots and dry as a healthy snack.
At Home: 1 tbsp olive oil over medium-high heat. Add 2 med onion chopped and sauté until golden, 5 minutes. Add 2 c garlic, 1tbsp curry powder, 1tbsp cumin, 1tsp cinnamon and a splash of chicken broth (total 16-32oz total) and stir another minute.
Peel and cut roots into ½ inch cubes or slightly smaller: 1 Large Sweet Potato, 1 lb Parsnips (usually comes in 1 lb bag), 3 Medium Turnips, 1 Large Rutabaga. In a large pot, add cubed vegetables, ¼c raisins, contents of the pan and just enough chicken broth to cover roots. You will probably use closer to 16 ounces than 32 ounces. Stir.
Bring to boil, reduce heat, cover, and simmer until vegetables are tender 10 minutes.
Add 14.5oz diced tomatoes and salt and pepper to taste; simmer 5 min.
Dehydrate: In order to capture the wonderful flavours in the broth, combine the broth with a portion of the cooked roots and turn it into bark as follows: Drain off broth into pot using a colander, combine with 4c of the cooked roots minus the raisins in a blender, blend until smooth. Spread ¼” thick on dehydrator trays. Dehydrate at 135° about 8 hours or until it easily break into pieces.
Arrange remaining cooked roots on covered trays. Dehydrate at 135° for about 12hours. Separate pieces midway, will be pliable to hard when done with no moisture appearing when you cut into a piece.
Yield: 4 cups of dried bark and two cups of dried roots. Combine the dried roots and bark to make stew, adding dried chicken or beans if desired. You can make a serving of mashed roots, which taste like spicy mashed potatoes, with any bark that is left over.
Combine roots and bark along with dried chicken or beans, if desired into individual backpacking meal servings. Make as a side dish or as a meal.
1. Root Bark Stew with Chicken (serves 1, makes as a nice side dish)
¾ Cup Dried Root Pieces, ¼ Cup Dried Root Bark, ¼ Cup Dried Chicken, 1¼ Cups Water to rehydrate
2. Mashed Root Bark (serves 1, makes a nice side dish)
1 Cup Dried Root Bark, 1 Cup Water to rehydrate
Combine in pot and soak five minutes. Bring to boil, and cook for one more minute. Add a few more spoonfuls of water if you want a sauce with a thinner consistency. Insulate pot and wait ten minutes.
MACARONI and CHEESE RECIPES
The recommended boil time for a meal with macaroni is two minutes then place the pot in a pot cozy for ten minutes. It is not necessary to pre-cook and dry the macaroni obtained from boxed mac & cheese unless you use the freezer bag cooking method. (Adding boiled water to the ingredients in a freezer bag)
USE the cheese powder and macaroni from Annie’s Homegrown or Back to Nature brands. These brands contain no artificial ingredients and the cheese powder rehydrates into a nice cheesy sauce. You will use one third of the cheese power and almost half of the macaroni from the package for these recipes. Assemble several meals at one time using the contents from several boxes. Nothing goes to waste.
For milk powder, I use NIDO brand Instant Dry Whole Milk.
1. Ham & Cheese Macaroni (serves 1, 466 cal)
At Home: Combine ¼ Cup deli ham, ¼ Cup mixed vegetables, dried (corn, carrots, peas, and green beans), ½ cup macaroni in plastic bag. Combine 1 Tbsp + 1 tsp cheddar cheese powder, 1 Tbsp powdered milk in 2×3 plastic bag. Enclose the smaller bag in the larger bag and seal.
Large Portion (677 calories) ⅓ cup ham, ⅓ cup vegetables, ¾ cup macaroni, 2 Tbsp cheddar cheese powder, 1½ Tbsp powdered milk and 1¾ cups water to rehydrate.
In Camp: Add all ingredients except the cheese/milk powder to your pot with 1¼ Cups water. Allow contents to rehydrate for five minutes, boil, cook covered 2min.
Stir in cheese/milk powder, put the lid back on, and place pot into insulating pot cozy. Wait ten minutes for the meal to continue rehydrating and cooking inside the cozy.
2. Veggie Macaroni & Cheese (serves 1)
At Home: Combine 4 x 6 plastic bag: ¼ Cup dried cherry tomato slices or diced tomatoes, ¼ Cup dried mixed peppers, onions, mushrooms, 2 slices dried jalepeno peppers, Pinch red pepper, ½ Cup macaroni in a plastic bag.
Combine in 2 X 3 plastic bag: 1 Tbsp + 1 tsp cheddar cheese powder, 1 Tbsp powdered milk, ½ tsp taco seasoning. Enclose the smaller bag in the larger bag and seal.
In Camp. Add main bag to 1¼ Cups water, rehydrate for five minutes, boil, cook covered 2 min.
Stir in cheese/milk/taco powder mix, recover and place into insulating cozy for 10min.
3. Taco Mac & Cheese (serves 1)
At Home. Combine in 4 x 6 plastic bag: ¼ Cup ground beef, dried, ¼ Cup mixed vegetables, dried (bell peppers, tomatoes, onions, mushrooms), 2 slices dried jalepeno peppers, ½ Cup macaroni, Pinch red pepper
Combine 1 Tbsp + 1 tsp cheddar cheese powder, 1 Tbsp powdered milk, ½ tsp taco seasoning in a 2 X 3 plastic bag. Enclose the smaller bag in the larger bag and seal.
In Camp: Add main bag to pot with 1¼ Cups water and rehydrate for 5 minutes. Boil, cook covered 2 minutes.
Stir in contents of the cheese/milk/taco powder mix, recover, and place pot into insulating cozy. Wait ten minutes for the meal to continue rehydrating and cooking inside the cozy.
RAMON NOODLES RECIPES
Throw away the “flavor” packet that comes in the package. Unless, of course, you enjoy a strong dose of salt, monosodium glutamate, sugar, hydrolyzed this and that, and whatever the heck disodium inosinate and disodium guanylate are.
Use ½ cube of vegetable bouillon in Bean & Veggie Ramen Noodles. The Organic Gourmet™ brand vegetable bouillon (from health foods stores) is low in sodium and has no MSG or mystery chemicals. Dehydrated sauerkraut adds a distinctive flavor to Ramen Noodles & Kraut recipe. Cheese-O-Rama recipe.
1. Bean & Veggie Ramen Noodles
At Home: Pack the ½ vegetable bouillon cube in a 2 x 3 plastic bag or wrap in foil and enclose with ½ Cup ramen noodles, ¼ Cup dehydrated black beans, ¼ Cup dehydrated vegetables- try French cut green beans, tomatoes, corn, and onions in a 4 x 6 plastic bag. I separate the bouillon because it has moisture that could migrate to the dry ingredients.
In Camp: Combine all ingredients with one cup water and soak for five minutes. Boil, cook for one minute. Transfer pot to insulating cozy for ten minutes.
2. Ramen Noodles & Kraut (serves 1)
At Home: Combine in 4 x 6 plastic bag ½ Cup ramen noodles, ¼ Cup dried mixed vegetables, ¼ Cup dried ground turkey or chicken. Dehydrate fresh sauerkraut (found in the refrigerated section of your grocery store next to the sausage) at 125° for four to six hours until crispy. Add 2 Tbsp dried sauerkraut.
In Camp: Combine all ingredients with one cup water and soak for five minutes. Boil, cook 1min. Transfer pot to insulating cozy for ten minutes.
3. Cheese-O-Rama (serves 1)
At Home. Combine in 4 x 6 plastic bag: ½ Cup ramen noodles; ¼ Cup dehydrated ham, ¼ Cup dehydrated peas. Combine in 2 x 3 plastic bag 1 Tbsp + 1 tsp cheddar cheese powder (from boxes of Annie’s or Back to Nature brands of macaroni and cheese, 1 Tbsp NIDO brand whole dry milk
At Camp: Add main ingredients in pot with one cup water and soak for five minutes. Boil, cook for another minute. Remove pot from stove, add cheese and milk power, Pinch crushed red pepper and stir vigorously. Cover pot and place in insulating cozy for ten minutes.
4. Seafood Raminara
At Home: Combine in 4 x 6 plastic bag: ½ Cup ramen noodles (half package broken into small pieces), ¼ Cup dried shrimp and/or crabmeat, ¼ Cup dried vegetables – peppers, onions, mushrooms, tomatoes.
Combine in 2 x 3 plastic bag: ¼ Cup tomato sauce leather, tightly packed, 2 Tbsp parmesan cheese
At Camp. Combine all ingredients except parmesan cheese with 1 cup water in pot and soak for five minutes. Light stove, bring to a boil, and continue cooking with the lid on for one minute. Remove pot from stove and wait ten minutes. Insulate pot if possible. Stir in parmesan cheese before serving.
5. More Ramen Recipes. Using the ramen noodles recipes, combine ½ cup ramen noodles (half the package), ¼ cup dehydrated meat or beans of choice, and ¼ cup dehydrated vegetables. Use bouillon, curry powder, cheese or tomato sauce to add flavor.
MEXICAN BEEF & RICE for TACO LOVERS (serves 1)
At Home: Combine in 4 x 6 plastic bag ½ Cup instant or dried rice, ¼ Cup ground beef, dried, ¼ Cup combined bell peppers (assorted colors), onions, and tomatoes, dried and ¼ Cup black beans, dried, 2 – 3 Slices dried jalapeños (optional)
Combine in 2 x 3 plastic bag: 1 tsp taco seasoning, 1 Tbsp + 1 tsp cheese mix, 1 Tbsp instant dry milk
In Camp. Combine main ingredients with 1¼ Cups water in pot and soak five minutes. Boil, and cook for one more minute. Remove from stove, stir in cheese, milk, and taco powders. Insulate pot and wait ten minutes.
Serving Suggestions: Spoon onto a tortilla and rolled up like a burrito. Add cheese. This recipe will easily fill two burritos. Messy but tasty!
BEEF STROGANOFF
1. Moof’s Beef Stroganoff (serves 1)
Combine in one bag:
3 oz whole wheat pasta (egg noodles or spirals; spirals stick less)
½ cup freeze dried beef chunks (preferred) or ¼ dehydrated ground beef
½ cup (10g) dried shiitake mushrooms, crumbled into ½” pieces
2 Tbsp dried onions
2 Tbsp dried peas and carrots
1 tsp tomato powder
¼ tsp garlic powder
⅛ tsp paprika
3 Tbsp Nido milk powder
1½ Tbsp sour cream powder
1 tsp beef bouillon, or one bullion cube broken up a bit
5 cracks black pepper, ¼ tsp dry ground thyme, 1 Tbsp corn starch
1 tsp soy sauce – One small pouch of soy sauce from Asian restaurant tossed in the bag.
In Camp. Add 2½ cups water and soak for five minutes. Bring to a simmer over medium-low heat, about five minutes. Continue simmering for two more minutes. Insulate pot and let stand for 8-10 minutes until pasta is to the desired consistency.
2. Lucky’s Beef Stroganoff (serves 1)
Uses rice instead of noodles.
At Home. Combine in 4 x 6 plastic bag: 1 Cup instant rice, ½ package McCormick Beef Stroganoff Sauce Mix, 2 Tbsp powdered sour cream, 3 Tbsp dried hamburger, 3 Tbsp dried mushrooms. Bring 2 Tbsp olive oil in a small container. Vegetarian Option: Leave out the hamburger and double the mushrooms.
At Camp. Bring 1¼ cups water to a boil. Remove pot from heat and stir in all ingredients. Place in a cozy for 10 minutes.
3. Easy Beef Stroganoff (Serves 1)
Uses boxed mixes of the noodles and powdered stroganoff mix available at most grocery stores. Simply add dried ground beef and vegetables using the recipe below. The box usually contains about 2+ cups noodles and 8 tbsp stroganoff mix. Divide the box contents into smaller quantities for individual servings.
At Home.Combine in 4 x 6 plastic bag: ½ Cup noodles, ¼ Cup dehydrated ground beef, ¼ Cup dehydrated vegetables (peppers, onions, tomatoes)
Combine in 2 x 3 plastic bag: 2 Tbsp stroganoff sauce mix, 1 Tbsp powdered milk
In Camp. Place all ingredients except sauce mix and powdered milk in pot with 1 cup water and soak for five minutes. Boil, cook for another two minutes. Remove pot from stove, stir in sauce mix and powdered milk, replace lid, and place pot in insulating cozy for ten minutes.
Sauce thickens as it cools, so give it a minute after removing the pot from the cozy before you chow down.
LASAGNA (serves 1)
Combines Annie’s® Cheesy Lasagna sauce mix and curly organic noodles with dehydrated ground beef and vegetables. Divide the box contents into four parts – 2 Cups noodles + 5½ Tbsp sauce powder
At Home: Combine in 4 x 6 plastic bag: ½ Cup noodles, ¼ Cup dehydrated ground beef, ¼ Cup dehydrated vegetables (tomatoes, mushrooms, onions, peppers)
Combine in 2 x 3 plastic bag: 1½ Tbsp Annie’s® tomato sauce powder, 1 – 2 Tbsp parmesan cheese
At Camp: Place all ingredients except tomato sauce mix and parmesan cheese in pot with 1 cup water and soak for five minutes. Light stove, bring to boil, and continue cooking for another two minutes. Remove pot from stove, stir in tomato sauce mix, replace lid, and place pot in insulating cozy for ten minutes.
After removing lid, sauce will thicken as it cools. Top with parmesan cheese.
SPANISH RICE (serves 1)
This uses Zatarain’s® Spanish Rice (1¼ cups rice and seasonings). You will need to add extra instant rice to get three servings out of the box. Fill a 1-cup measuring cup with Spanish Rice mixture. Next, add the remaining Spanish Rice mixture to a ½-cup measuring cup and then top off with added instant rice. Mix back in with the first cup. You now have 1½ cups of rice and seasoning which can be divided into three servings.
½ Cup rice and seasoning
¼ Cup dehydrated ground beef
¼ Cup dehydrated tomatoes (sliced cherry or diced)
1 Cup water
At Home: Pack all ingredients in a 4 x 6 plastic bag.
In Camp: Place all ingredients in pot with water and soak for five minutes. Boil, and cook for two minutes. Place in insulating cozy for ten minutes.
RED BEANS & RICE (serves 1, 413 cals)
Uses Zatarain’s® reduced sodium (even with the 25% sodium reduction, it’s still on the high side). Just add dehydrated vegetables
What’s in the box? 1½ cups rice, beans, and seasonings. For this recipe, divide the box contents in half.
At Home: Combine in 4 x 6 plastic bag: ¾ Cup Zatarain’s® Red Beans and Rice, ¼ Cup dehydrated vegetables (peppers, onions, tomatoes or try okra)
Large Portion (506 calories) use 1 cup Zatarain’s® Red Beans and Rice, ⅓ cup vegetables, and 1½ cups water to rehydrate.
In Camp: Add 1¼ Cups water and soak for five minutes. boil, and cook for two minutes. Place in insulating cozy for ten minutes.
CURRY CHICKEN & RICE (serves 1)
At Home: Cook white or brown ½ Cup Instant or Dried Rice in chicken broth and dehydrate; or use instant rice and bring small boullion cube.
Combine in 4 x 6 plastic bag: ¼ Cup Dried Chicken, ¼ Cup Dried Vegetables – Carrots, Red & Yellow Bell Peppers, Onions. For a vegetarian meal, substitute dried apples and raisins for chicken.
Combine in 2 x 3 plastic bag: 1 Tbsp Powdered Milk, 1 tsp Curry Powder, ¼ tsp Chili Powder
In Camp: Put main ingredients in 1¼ Cups water and soak for five minutes. Boil, and cook for one more minute. Remove from stove, stir in powdered milk and seasonings and wait ten minutes.
CHEDDAR HERB CHICKEN (serves 1)
Combines Annie’s® Homegrown organic penne pasta and cheesy herb sauce with dehydrated ground chicken and French-cut green beans. The box contains 2 Cups penne pasta + 5 Tbsp cheesy herb sauce mix. Divide the contents of the box into four parts.
At Home: Combine in 4 x 6 plastic bag: ½ Cup penne pasta, ¼ Cup dehydrated ground (Dehydrate ground chicken the same way as ground beef. Add bread crumbs before cooking and dehydrating to make it tender in your meal) or canned chicken, ¼ Cup dehydrated French-cut green beans or broccoli
Combine in 2 x 3 plastic bag 1 Tbsp + 1 tsp Annie’s® cheddar herb sauce mix, 1 Tbsp powdered milk
In Camp. Place all ingredients except cheddar herb sauce mix and powdered milk in pot with water and soak five minutes. Light stove, bring to boil, and continue cooking for another two minutes. If you have plenty of fuel, three minutes of boiling wouldn’t hurt since the noodles are thicker than other boxed noodle products. Remove pot from stove, stir in sauce mix and powdered milk, replace lid, and place pot in insulating cozy for ten minutes. Sauce thickens as it cools.
COUSCOUS
Uses Near East® (couscous and toasted pine nut seasoning with dehydrated tomatoes and ground beef to make a filling, one-pot meal).
What’s in the box? Approximately ¾ cup couscous, 2 Tbsp seasoning. For this recipe, divide the contents of the box in half to make two servings.
Couscous with Beef & Tomato (serves 1)
At Home: Combine in 4 x 6 plastic bag: ½ box couscous (slightly less than ½ cup),, ¼ Cup dehydrated tomatoes (sliced cherry or diced), ¼ Cup dehydrated ground beef or ground turkey. Pack 1 Tbsp Near East® Seasoning Mix (half the pack) in a 2 x 3 plastic bag and enclose with other ingredients in a 4 x 6 plastic bag.
In Camp: Place all ingredients except seasoning mix in pot with 1¼ Cups water and soak five minutes. Couscous absorbs more water than other pastas. Be prepared to add a little extra water. Light stove, bring to boil, and continue cooking for one minute. Add a little water if necessary. Watch to make sure that the couscous doesn’t stick to the bottom of the pot and burn.
Alternative trail cooking method: If you pack the couscous separate from the other ingredients, you can bring the meat and vegetables to a boil first and then add the couscous for one minute boiling time. This cooking method makes it less likely that couscous will stick to the bottom of the pot.
Remove pot from stove, stir in seasoning mix, replace lid, and place pot in insulating cozy for ten minutes.
TUNA CASSEROLE (serves 1, 397cal)
Vegetables and tuna in a white cheddar cheese sauce. A good vegetable mix is sliced cherry tomatoes, onions, bell peppers, and mushrooms. Change it up with classic mixed vegetables- corn, carrots, peas, and green beans. If you don’t mind carrying a little extra weight, you can pack a pouch of tuna, salmon or chicken in 7-ounce pouches.
It’s best to use solid white Albacore Tuna packed in water to avoid tuna packed in oil that can cause premature spoilage. Use cheese powder from a box of Back to Nature brand Spirals & White Cheddar and NIDO brand whole milk powder for this recipe. Annie’s Homegrown also makes a few varieties of mac & cheese with white cheddar cheese powder.
It is not necessary to precook and dehydrate the macaroni from a box of mac & cheese unless you cook the meal using the freezer bag method.
In camp, boil main ingredients for 2 minutes, add cheese and milk powders, recover and wait ten minutes.
Larger portion 576 calories, use ⅓ cup tuna, ⅓ cup vegetables, ¾ cup macaroni, 2 Tbsp cheddar cheese powder, 1½ Tbsp powdered milk and 1¾ cups water to rehydrate.
At Home: Combine ¼ Cup dried tuna fish, ¼ Cup dried vegetables- try tomatoes, onions, peppers, mushrooms, ½ Cup Macaroni in 4 x 6 plastic bag.
Combine 1 Tbsp + 1 tsp white cheddar cheese powder and 1 Tbsp powdered milk in a 2 x 3 plastic bag and enclose with other ingredients in a 4 x 6 plastic bag.
In Camp: Place main ingredients in pot with 1¼ Cups water and soak for 5 minutes. Boil, cook 2 min. Stir in cheese and milk powders. Place covered pot inside insulating cozy for ten minutes.
CRAB CHOWDER
The saucy base ingredient for this crab chowder recipe is corn bark. To make corn bark, run a can of creamed sweet corn through a blender and dehydrate it. You can also blend mashed potatoes with corn to make a tasty chowder base.
Use imitation or real chunk style crab meat.
Celery. Include at least a tablespoon or two. To dehydrate, slice celery stalks in half long ways and then cross cut into eighth to quarter inch thick pieces. Dehydrate at 125° for six to eight hours.
At Home: Combine in 4 x 6 plastic bag: ½ Cup Corn Bark, ¼ Cup dried crab meat, ¼ Cup dried vegetables- celery, onions, tomatoes, bell peppers
At Camp: Combine ingredients in pot with one cup water and soak for five minutes. Boil, cook for one minute, place inside insulating cozy for ten minutes.
SHRIMP & GRITS
Grits are thirsty, so use less grits and more water than you would if cooking rice. Use instant grits instead of regular grits for backcountry cooking because regular grits take too long to cook- which sucks up fuel. Stir your grits a little after they start bubbling and then place the pot inside an insulating cozy for ten minutes to complete the job. ¼ Cup instant grits
At Home: Combine in 4 x 6 plastic bag: ¼ Cup dehydrated shrimp, ¼ Cup dehydrated peppers and onions, Pinch of garlic powder (optional), Salt & Pepper to taste.
Combine in 2 x 3 plastic bag 1 Tbsp + 1 tsp cheddar cheese powder, 1 Tbsp powdered milk. In Camp: Combine main ingredients in pot with 1½ c water and soak for five minute. Boil, cook for one minute, stir in cheese and milk power, and place inside insulating cozy for ten minutes. Add a few spoonfuls of water if needed.
Try this meal with a side of broccoli.
HAWAIIAN SHRIMP and RICE (serves 1)
At Home: Dehydrate 1/2 Cup dehydrated white or brown rice by precooking and drying it using vegetable broth or use instant rice. Combine in 4 x 6 plastic bag with 1/4 Cup shrimp, dried, 1/8 Cup bell peppers, assorted colors, dried.
Combine in separate 2 x 3 plastic bags: 1/8 Cup pineapple, dried 1/2 tsp coconut, dried. Enclose with other ingredients in plastic bag.
Variation: Substitute dried ham for shrimp. Omit the coconut if using ham.
In Camp: Combine all ingredients with 1 c water in pot and soak for five minutes. Boil, and cook for one more minute. Insulate pot and wait ten minutes.