After a fast-paced breakfast and determined lunch, supper is
hyacinths for the soul. At last there’s time to stretch out before
a crackling fire and savor a tasty meal and second cup of coffee
without concern for self-imposed time constraints or the
ambitions of your friends. And later there’s corn to pop, brownies
or cakes to bake, and flavored teas to drink.
The mealtime gathering embodies all that’s right and
good about being in a place that’s wild and free.
A grand (which need not mean lavish) supper encapsulates
the mood of the day and sets a favorable tone for the
morrow. A slovenly, tasteless meal evokes the opposite.
Fortunately, quality suppers are easy if you adapt these guidelines
and proven tricks.1
In addition to the usual campout staples like hot dogs and s’mores, here are a few more delicious dishes to simmer over the campfire. Try these one pot wonders!
Combine all ingredients except the chicken in a Ziploc bag at home
(if using freeze-dried chicken, it’s best to add 2 teaspoons of dry chicken
broth to the mix.) To prepare, bring 5 cups water to boil, stir in ingredients
and simmer 10 minutes, stirring occasionally. If sticking occurs,
add a little more water. Serve with freeze-dried peaches.
For more than 4 people or for a gourmet touch, serve with Knorr
Hot and Sour soup. (Serves 4)1
At home: Package the dried onion and celery. Package the cheese in a separate bag. Leave the soup mix and Vienna sausage in their original packages.
In the field: Slice the sausages and brown lightly in the soup pot, stirring constantly. When brown, add the water and soup mix, stirring until smooth. Add celery and onion flakes. Simmer covered for about 15 minutes, stirring occasionally. Before serving, stir in cheese.
Substitutes: Diced cooked ham or diced salami.2
Southwest Spice Blend, made up of:
1. Heat oil in large saucepan over medium-high heat. Add chicken and onions. Cook 4-5 minutes.
2. Stir in broth, green chilies, add spice blend. Simmer 15 minutes.
3. Stir in beans, simmer 5 minutes. Top with onions, garnish with Monterey Jack cheese if desired. Makes four cups.2
At camp, bring 3/4 cup of water to a boil in medium pot. Stir in dry mix, cover and remove from heat, and allow to stand for 15 minutes (will save fuel) till rehydrated. Return to a boil. Reduce heat and simmer, stirring occasionally, until potatoes are soft and tender -- about 15 minutes. Serves 2-3.2
Spread out on a spinach tortilla:
Top with ranch dressing, and roll it all up.2
1From the book Basic Illustrated Cooking in the Outdoors, by Cliff Jacobson. Copyright © 2008 by Cliff Jacobson. Used by permission of FalconGuides, a division of Globe Pequot Press. Visit Falcon.com.
2From the book Knack Car Camping for Everyone by Mary and Bill Burnham Copyright (c) 2009 by Morris Book Publishing, LLC