Mineral King Beginners Backpack Survivors Club
Mineral King
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Want to relive the Mineral King experience but your neighbors get upset when you go trowelling in the yard? Never fear — now you can rustle up an authentic meal from the trail instead. (Wearing your down jacket and sitting on the floor optional.)

UNOFFICIALLY BROUGHT TO YOU BY

The
The unofficial sponsor of the Sierra Club Beginners Backpacking Mineral King trip, officially

Risotti with Chicken and Vegetables

  • Risotti (1 1/4lb)
  • Peppers—red and orange
  • Celery
  • Parsley
  • Oil and vinegar
  • 6 cooked chicken breasts

    Cook and drain Risotti. Add chopped vegetables, sliced chicken, oil, vinegar and parsley. Serve with bread and butter and lemonade.

    Turkey and gravy on potatoes

  • 3 pouches turkey
  • 1 ½ c. peas (1 ½ lb.)
  • ¾ c. mushrooms
  • minced onion
  • 3 pkg. roasted turkey gravy
  • Barbara’s mashed potatoes (1 1/2 boxes)
  • 1 c. milk powder
  • ½ c. butter or margarine

    Rehydrate chicken and veggies by pouring 1 quart water into ziploc bag with chicken and veggies. Close bag and put in safe place (pot?). Add more water if necessary. Gravy—Add gravy mix to 3 c. water. Bring to simmer and stir. Eventually, add rehydrated chicken and veggies to gravy. Potatoes: Bring 2 quarts water to boil. Add butter to water, then potatoes gradually, stirring to mix. Serve chicken and gravy over potatoes.

    Tortellini with Pesto

  • 1 ¾ lb. Trader Joe’s dried tortellini
  • 9 oz. Monterey pesto sauce (in Nalgene pint bottle)
  • 4 oz. Trader Joe’s pine nuts
  • 6 oz. parmesan cheese grated

    Tortellini with pesto Directions: Bring 2 quarts water to full boil. Add tortellini and simmer 15 minutes or until done. Drain. Stir in pine nuts and pesto sauce. Serve with parmesan cheese as a garnish.

    Vanilla Pudding

  • 3 pkg. vanilla instant pudding
  • 1 1/3 cups milk powder for 3 ½ cups water
  • Mixed berries—3 oz. (Rehydrate)

    Creamed Salmon

  • 2 foil pouches salmon
  • 1 lb. peas (1 c.)
  • 4 pkg. lemon dill sauce
  • 1/4 c. butter
  • 4/5 c. milk powder
  • 2 Tbsp. dill weed
  • 1 1/3 lb. vermicelli pasta

    Creamed Salmon Directions: Rehydrate veggies in Ziploc bag. Sauce: Boil 4 cups water. Add butter and sauce mix, and carefully bring to simmer. Eventually, add salmon and veggies to sauce, holding back excess liquid or adding to obtain proper consistency of sauce. Pasta: Bring 2 quarts of water to full boil. Add pasta, stir, and simmer 7-10 minutes or until done. Drain pasta. Pour sauce into pasta OR serve sauce on pasta.

    Apple Dumplings

  • 1 lb. dried apples, cut up and bagged with next three ingredients
  • 2 tsp. cinnamon
  • ½ tsp. nutmeg
  • 1/3 c. sugar
  • 4 oz. butter

    Directions: Bring apples to boil in 2 qt. water. Add margarine. Cook until tender.

    Dumplings

  • 3 cups Bisquick
  • 1 Tbsp. extra baking powder
  • 2 Tsp. cinnamon
  • 2 Tsp. nutmeg
  • 1/3 c. sugar
  • 1/3 c. milk powder
  • 1 c. pecans

    Mix with 1 ¼ cup water. Divide hot apples into two separate pots. Drop onto boiling apples, simmer with lid on 15 minutes before peeking.

    Rice with Sausage

  • 1 med. onion
  • ¼ c. butter
  • Green veggie
  • Sundried tomatoes packed in oil
  • Garlic cloves, a few
  • 1 Kalbalso sausage, 10 oz.
  • few oz. of olive oil
  • 3 c. Basmati rice

    Directions for Sausage with Rice: Chop onion, garlic, and peppers and sauté in olive oil. Dice sausage and sauté with onions. Add sun-dried tomatoes. Rice: Put 6 cups water in pot. Bring to boil. Add margarine. Add rice and stir once. Cover and simmer for 15-18 minutes, or until done. When done let stand COVERED for 5-10 minutes. Fluff with fork and serve with sausage mixture on top.

    German Hot Potato Salad

  • 4 boxes scalloped potatoes
  • sauce mix from boxes
  • 1 c. milk powder
  • 2 Tbsp. dried minced onion
  • ¾ c cup oil
  • ¼ c. vinegar
  • ¼ c. parsley
  • 1 4.3 oz. bag of Hormel real bacon pieces

    Directions: Place potatoes, vegetables, sauce mix and milk powder in 2 ½ quarts water. Bring to boil and simmer, stirring occasionally. Add onion. Simmer 15 minutes (adding more water, if necessary). Add oil and vinegar, parsley and bacon pieces or ham. (Serve vegetarians before adding bacon pieces or ham.)

    Reproduced from recipes compiled by Carol MacFarlane. More recipes can be found on the knapsack website

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