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Favorite SOAR Meals

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Favorite SOAR Meals 2nd Edition 2018 The recipes on the following pages have been submitted by SOAR campers and staff. We are always looking for new recipe and menu ideas. Any of these meals can be prepared with a full kitchen (so you can make them at home too!). All of these meals, however, are well suited for camping...both front country and backcountry camping. The icons listed below help to indicate which meals are good for which locations: If you have a recipe you would like to share for the next edition of the SOAR CAMPER COOKBOOK, please email it to Andrea at: [email protected]. Breakfast: BRUCE’S ALL AMERICAN · 8 Potatoes · 1 package of bacon · 1 green pepper · 1 loaf bread · 1 large onion · Assortment of seasonal fruits · 2 dozen eggs · Salt/Pepper · 1 cup milk · Olive oil · 12 oz. shredded cheese · Wash and dice the potatoes. Let sit overnight with paper towel underneath if possible to allow moisture to drain out · Preheat pan. · Place bacon in pan and cook until crispy. Save bacon grease for cooking the remainder of the meal or use fresh oil if desired. · Chop the green pepper and onion · Add oil to skillet on medium heat. Add the pepper, onion, and potatoes once the oil is hot. Add salt and pepper to taste · Crack eggs into bowl add milk and whisk together. · Scramble eggs in separate skillet—add cheese as eggs begin to firm. Add salt and pepper to taste. · Toast bread in pan or over hot coals. · Cut up fruits and serve in bowl as fruit salad MONTEREY COSMIC PANCAKES · 2 boxes pancake mix · blueberries · water · honey · Peanut butter · Maple syrup · Chocolate chips · Vegetable oil · Mix pancake batter with water according to instructions on box · Add peanut butter and/ or chocolate chips and/or blueberries to batter · Warm 2 tbls oil in skillet · Pour 1/4 cup of batter onto skillet · Cook until bubbles appear, flip and cook another 2 minutes · Serve with honey or maple syrup SINK’S CANYON BREAKFAST BURRITOS · 2 packages tortillas · 1 jalapeno pepper · 2 dozen eggs · 1 package mushrooms · Tube of breakfast sausage · Salt/pepper · 1 can black beans · 12 oz. shredded cheese · 1 green pepper · 1 jar salsa · 1 onion · Hot sauce · Thoroughly cook breakfast sausage in skillet over medium heat. Drain Greece once sausage is cooked. · Chop vegetables and add to skillet with drained sausage. Cook for 2 minutes. · Drain can of black beans—add to skillet · Crack all eggs and add to skillet stirring constantly—add salt and pepper to taste · Add cheese as eggs begin to firm · Serve a scoopful in a tortilla, add salsa and hot sauce if desired —roll up burrito style. FROG-IN-A-HOLE · 2 loaves bread · Butter · 2 dozen eggs · Assorted fruit · Butter one side of bread · Use Nalgene bottle to cut round hole in center of bread · Heat skillet over medium flame · Place bread, butter side down, on skillet. · Crack egg into hole. · Flip bread and egg once bottom of egg becomes white · Break the yolk if you don’t like it runny and gooey GEE CREEK GRITS · 3 boxes instant grits · 20 oz. pepper jack cheese · Box of powdered milk · Bacon Bits · Stir 2 packets of instant grits with 1/3 C. powdered milk into 1 C. boiling water · Add cheese and bacon bits FONTANA GRANOLA & YOGURT · 1 large container of vanilla Greek yogurt · Fruit as desired (strawberries, blueberries, etc.) · 2 packages of granola · Cut fruit into bite-sized pieces · Serve yogurt into individual bowls. · Top with granola and fruit · Enjoy! JT’S CHICKEN & WAFFLES · 24 Eggo Homestyle Waffles · Pre-cooked chicken nuggets · Syrup & butter · Cooking spray · Spray skillet with cooking spray. Add waffles. Flip when light brown and remove when done. Repeat. · In another pan, heat chicken nuggets until warm & brown. · Serve with syrup and butter. GEORGIA CHRIS’ SWEET RICE · Instant white rice to feed number in group · Dried Fruit as desired (raisins, cranberries, · 2 cups brown sugar etc.) · Bring pot of water to boil. Add intact bags of instant rice. · When rice is cooked, empty bags of cooked rice into another pot. · Add brown sugar and dried fruit. · Allow to sit for a few minutes for sugar to dissolve and fruit to soften. · Eat & enjoy! GRABE’S GRAVY · 2-3 packages of powdered gravy packets · Fresh water - amount as needed for gravy · Packages of rolls for 2 per person · Heat water in pot. When hot, mix in gravy mix. · Once gravy thickens, serve with rolls. OMLETTE IN A BAG · 2 eggs per person · Shredded cheddar cheese · Diced veggies & meats of choice (peppers, · Gallon size freezer ziplock bags - 1 per onions, mushrooms, ham, bacon, etc.) person · Bring a large pot of water to boil. · Crack 2 eggs into each person’s ziplock bag. Seal baggie, then shake and squeeze until eggs are beaten. · Have each person add veggies, cheese, meats and spices to their baggie as desired. Reseal baggies & mix ingredients thoroughly. · Drop baggies into the pot of boiling water. Cook ONLY until eggs are firm (~13 minutes). · Remove ziplock bags and allow to cool sufficiently until safe to hold. · Open, eat, and enjoy! Lunch: PIRATE’S BOOTY IN A BAG · 1 snack size bag of Fritos per person olives. · 3 cans of black beans · Shredded cheese & salsa · Lettuce, diced tomato, and sliced black · Open cans of black beans. · Shred lettuce, dice tomatoes, and slice olives. · Give each person a bag of Fritos and have them open it. · Add beans, veggies, cheese and salsa into the bag. · Mix, eat, and enjoy! DRY TORTUGAS SALAD · 3 packages crackers · 6 apples/pears · 4 cans tuna/chicken/salmon · 1 C chopped walnuts · Celery (chopped) · mayo · Mix the tuna/chicken/or salmon in a bowl with the celery, fruit, nuts, and mayo · Serve with crackers VOLCAN ARENAL POWER WRAPS · 2 packages tortillas · Jelly · Peanut butter · Deli meat · bananas · 16 oz block of cheese · granola · Lettuce · raisins · Tomato · Honey · Cucumber · Cereal · Green pepper · Nuts · Hot sauce · Cream cheese · Wrap up any of the above ingredients in a tortilla · Ingredient list is limitless! NANTAHALA CAESAR WRAPS · 2 packages tortillas · 2 boxes croutons · 2 heads lettuce · 1 chopped onion · 4-5 cans chicken · 1 Caesar salad dressing · Break the heads of lettuce and put in big pot · Drain the chicken and throw in pot · Dump the onions, croutons, and dressing in the pot · Toss all the ingredients in the pot · Scoop out a bit and wrap it up in a tortilla LOOE KEY HUMMUS POCKETS · 3 packages pitas · 2 cucumbers · 3 containers hummus (or make your own) · 1 16oz. Block cheese · 1 head lettuce · Hot sauce · 3 tomatoes · Salt and pepper · 1 onion · jelly · Spread it and stuff it in a pita BALSAM BAGEL BITES · 3 packages whole wheat or everything · Jelly bagels · Deli meat · Peanut butter · 16 oz. block cheese · bananas · Lettuce · granola · Tomato · raisins · Onion · Honey · Green pepper · Cereal · Hot sauce · Nuts · Salsa · Cream cheese · jalapenos · Add any of this to any flavor bagel · Ingredient list is limitless! · You can premake these in the morning and pack them for a day on the trail SNAKE RIVER SUMMER SAUSAGE & CRACKERS · 1 large summer sausage · 3 rolls of Ritz crackers · 1 block of cheddar cheese · Carrots & Hummus · Cut summer sausage into slices · Cut cheese into slices · Put one slice of each on Ritz cracker · Eat and enjoy! PG PITA PIZZA CONTRIBUTED BY MADDIE LEH · 3 6-pita packages · 2 packages pre-sliced pepperoni · 2 cans pizza sauce · Toppings as desired (green pepper, onion, · 1 large bag shredded mozzarella cheese mushrooms, olives, etc.) · Cut top of pita off. · Fill with a little bit of pizza sauce · Stuff with cheese, pepperoni & toppings BLATS (BACON, LETTUCE, AVOCADO, TOMATO) · 2 packages of tortillas · 3-4 ripe avocados · 2 packages pre-cooked bacon · 2-3 tomatoes · 1 head of lettuce · Hummus, mayo, mustard · Slice avocado & tomatoes · Place slices of avocado, tomato, & bacon on tortilla. · Add shredded lettuce · Top with hummus, mayo & mustard as desired. · Eat and enjoy! TUCKASEGEE HUMMUS &VEGGIE WRAPS · 2 packages of tortillas · 2-3 tomatoes · 2 containers hummus · 1 16 oz block of cheese · 1 head of lettuce · Hot sauce · 2 cucumbers · Slice veggies · Spread hummus on tortilla · Add veggies & cheese · Top with hot sauce as desired. MISS MUFFET’S CURDS & WHEY WITH ANTS ON A LOG · 2 large containers of cottage cheese · Peanut butter · 3 cans of fruit of choice · Dried fruit (Raisins, cranberries, etc.) · 1 large bundle of celery · Serve cottage cheese into individuals bowls · Top with fruit · Cut celery into sticks · Fill celery stick trough with peanut butter & top with dried fruit. Dinner: CALI QUINOA & BEANS · 1 box quinoa · 2 cups water per 1 cup veggies · 2 cups water per 1 cup quinoa · 4-5 cans black beans · Dehydrated veggies · Feta (optional) · Bring water for quinoa and water for veggies to boil in separate pots. · Add dehydrated veggies and quinoa to their own pots. Cook both for approximately 15 minutes or until water is absorbed. · Add black beans and veggies to pot with quinoa. · Add feta or other seasonings as desired. · Eat and enjoy! CHANNEL ISLANDS CHICKEN ALFREDO · 4 lbs. fettuccini · Crushed red pepper flakes · 3 jars alfredo sauce · Salt/pepper · 2 heads broccoli · 2 loaves French bread · Break pasta in half and add it to boiling water · Break crowns off broccoli · Heat oil in skillet · Sauté broccoli in skillet—add alfredo sauce once broccoli is tender · Strain pasta once noodles are cooked · Combine broccoli and alfredo sauce to pasta in big pot. · Add salt/pepper and crushed red pepper to taste · Serve with French bread BACKPACKERS THANKSGIVING · 3 boxes of stuffing · 2 boxes instant mashed potatoes · 3 big cans of chicken (in water) · Salt/pepper · 2 jars of gravy · 2 cans cranberry sauce · NEED TWO POTS FOR THIS MEAL!!! · Boil water in two pots, one for stuffing, one for potatoes · Follow directions on boxes (usually add water, stir, and let sit) · Strain the chicken · Add chicken to the stuffing · Add salt/pepper to taste · Serve out the potatoes then use that pot to heat up the gravy · Serve the stuffing and chicken on top of potatoes, douse with gravy · Serve the cranberry sauce on top FALLEN LEAF LAKE QUESADILLAS · 2 cans sweet potatoes · 3 packages tortillas · 2 cans black beans · Avocados · 2 cans chicken (in water) · Sour cream · 32 oz.
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