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Friday Lunch |
Friday Supper |
Saturday/Sunday Breakfast or Lunch |
Saturday Supper |
Taco Salad |
Beef Stew Pumpernickel or Whole Wheat Rolls Banana Boats |
Trapper's Oat Bread Fruit Salad Pasta Salad Coleslaw Cold Chicken Mincemeat Salad |
Lentil/Cabbage Pottage with Smoked Sausage Roasted Apples filled with Honey/Raisin/Nut Butter |
2-3 pounds beef (roast), cubed
1/2 cup flour
2-3 onions minced
5 tbsp oil
5-6 cups beef stock
2 tbsp minced parsley
1-2 tsp salt
1/4 cup raisins or currants
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp mace
4 black peppercorns
1/2 cup red wine - grape juice for Sandy
2 tsp wine vinegar
pinch saffron
4 cups chopped root vegetables: carrots, parsnips, turnips
Put flour and onions in a gallon ziploc, add the beef cubes and shake to coat. Brown the beef and onions in the oil. Add the rest of the ingredients down to the wine. Increase liquid with more water if needed to cover meat and vegetables. Cover and simmer 2 hours. If you used root vegetables, add them 45 minutes before serving. Just before serving add the wine, vinegar and saffron. To prep ahead, prebrown the beef and onions (keep the juice it makes!) and bring double-bagged in ziplocs in the cooler. Blanch the chopped vegetables and bring them ziploced in the cooler. Make a little jar with the spices mixed. Then the construction is easy to do even in a state of mild intoxication!
1 cup flour
3 1/2 cups oatmeal
1/2 cup dry milk powder
1/2 cup honey
1 cup butter or margarine, softened
1 egg, slightly beaten
2/3 cup raisins
1/2 cup chopped dates
1/2 cup sliced almonds, pecan chips or chopped walnuts
shortening
Cream together the margarine and honey. Add the slightly beaten egg and blend well. Mix the flour, oatmeal, and dry milk in a large mixing bowl and sift the mixture with your hands until ingredients are well combined. Add the dry ingredients to the margarine, honey and egg mixture. Mix well, then add the raisins, dates and nuts. Stir well. Using a good load of shortening on a paper towel, grease a 9x13x2 inch cake pan. Spread the batter into the pan. Bake at 300 degrees for 45 to 50 minutes. The bread will be a warm bronze color when done. Cut the bread into slices. Let the slices cool slightly, then remove them from the pan. Allow the bread to dry on a baker's rack for 15 to 20 minutes before wrapping in plastic or foil. Eat plain or spread with honey or peanut butter.
serves about a dozen
1 qtr watermelon
1 half honeydew
1 cantaloupe
1 pkg strawberries
1 pkg blueberries
1 bag grapes
3 apples
(fruits of your choice)
Bring the fruits washed but whole, in a cooler to the campsite. When people are ready to eat fruit salad, use a melon baller on the melons and cut up the apples. Toss lightly in a mega-sized bowl and let folks dig in.
2 pkg tri-color vegetable spirals pasta
1 broccoli
1 cauliflower
1 pkg mushrooms
1 ea green & sweet red peppers
2-3 carrots
2 cans artichoke hearts
4-5 green onions
(veggies of your choice)
VINAIGRETTE:
3/4 cup vegetable oil
3/4 cup apple cider vinegar
3/4 cup water
6 tsp paprika
6 tsp prepared horseradish sauce
1 1/2 tsp onion salt
1 1/2 tsp crushed red pepper
Cook the pasta and drain. Cut the veggies into bite-size pieces. Mix up the vinaigrette ingredients. Combine pasta, veggies and vinaigrette, and toss well. This can be done ahead of the trip and brought in a cooler, or you can do it on site.
1 bag shredded cabbage or 3/4 head of cabbage
DRESSING:
3/4 cup olive oil
1/3 cup wine vinegar
1/3 cup dry white wine
2 1/2 teaspoons worcestershire sauce
1/4 teaspoon cumin
pepper
2 1/2 teaspoons caraway seed
1/4 teaspoon crushed coriander
3 sliced green onions
1 teaspoon sugar
In a small bowl, mix together dressing ingredients. In a largish tupperware, dump in shredded cabbage & green onions and and pour the sauce over. Put the lid on and shake well until all the cabbage is well coated.
Take the braun of capounes or of hennes ysothe or
rosted and bray it in a morter small as myed bred, and take good
almound melk lyed with amodyn or with floure of rys & colour
it with safroun and boyle it wel. & carge it with rosted braun,and
sesn with honey and salt, and florsche it with maces and quibybes.
p. 51 Traveling Dysshes (serves 8-10 at feast or 4-6 as entree)
Multiply by 4 for enough for the feast. This was done the day before
at a kitchen in town, and kept in a cooler.
Caellyn FitzHugh, Two Fifteenth Century Cookery Books,1430-1450, England
and France
4 cups cooked chopped chicken
1 cup white wine
¼ cup sugar
½ cup honey
½ tsp each ground cloves, mace, ginger
¼ cup ground almonds
½ cup currants
Boil the wine and sugar together for ten minutes or until it thickens
and clings to the spoon. Add honey, spices, and raisins, and
boil for another 5 minutes.
Arrange the cold cooked chicken in your serving dishes. Pour the hot syrup over the chicken. Chill well; serve cold.
2 tbl butter
2 tbl olive oil
4 cups sliced onions
1/4 head cabbage shredded (or part of a bag)
**
10 cups water
2 cup lentils
**
6 cups water
6 cubes chicken bouillon
1 cup rice (uncooked)
1 1/2 teaspoons salt
2 teaspoons ground cumin
1/2 teaspoon pepper
**
3 smoked sausages
In the dutch oven over a slow heat, heat butter and olive oil until butter
melts. Add onion and cabbage and cook slowly about 20 minutes stirring
occasionally. You want the onions browned (carmelizing but not burnt!).
Set them aside.
At the same time (if you're coordinated) bring water and lentils to
boiling, cover and simmer about 20 minutes. Drain the lentils and set
aside.
Put 6 cups water and the bouillon cubes in. Dump in the lentils and
onions and cabbage, add rice and spices Cover and cook over slow fire
until the rice has absorbed water and cooked.
Take the pot off the fire to cool a bit and grill the sausages. Cut them
up into 1-1 1/2 inch slices and put them in the pottage as well.
makes 12 apples. Those not consumed are really good the next morning for breakfast.
1 1/2 3 lb. bags of (small) apples
1/2 cup butter (1 stick)
1/2 cup honey (or brown sugar if you prefer)
1 tsp cinnamon
1/4 tsp ground nutmeg
dash ground mace
dash ground cloves
1/2 cup chopped walnuts
1/2 cup raisins
Lemon juice
8 feet aluminum foil
Prep at home: Make a tupperware of "honey butter" per measurements above. Mix in spices, walnuts and raisins. This goes to cooler.
Prep for cooking: Core each apple almost to the bottom; discard core and seeds. Remove a thin strip of peel from top of each apple; sprinkle with lemon juice. Fill cavity of apple with fruited nutted honey butter. Wrap in tinfoil.
Cooking: Cook on grill approximately an hour.