Camp Cooking and Culinary Arts

I'm an Eagle Scout and remember very clearly taking the dutch oven on all the cookouts we went on (except hiking). It's a handy little device that makes delectable cobblers such as apple, cherry, peach, or even blueberry.

I'm older now and subscribe to the ultra-light backpacking method, but deep down inside I want to bring a dutch oven and cook up some great vittles with the oven. Anyone else just throw caution to the wind and lug the big dutch oven along in the BW?

The Food Saver device is a handy little tool for the habitual camper. With variable size bags you can vacuum pack just about anything food or otherwise. Here is a list of things I've tried and some that have failed.

Spagetti is easy and light weight to make. Before your trip pour the spagetti sauce on some plastic wrap and place in the dehydrator (or oven set on low with the door open).  Let this dry until it is dry to the touch. Peel it from the plastic wrap and fold it until it fits in a zip lock bag.  Bring spagetti noodles and parmesian cheese.

In camp just heat a small amount of water.  Break your spagetti sauce into small peices and place in the hot water.  It will reconstitue in a few minutes.  Boil noodles, add sauce and parmesian and bingo.  

This is a simple breakfast that sticks to the ribs. My family has always called it "Black Bear on Toast", but really it's just Dried Beef gravy on toast.

I'd like to take eggs on my trip, but not sure if they will keep more than a day or so.  Does anyone keep eggs (powered?) or some other way to have a nice breakfast 3-4 days into the trip?

Thanks ahead of time.

My wife and I just bought a new dehydrator and I am quite pleased with it.  It's a Excalibur horizontal 9 tray. We really love it, we've made banana chips (much better than store bought), deer jerky, lots of other fruit.  The dried potatoes even worked good.

Does anyone have a food dehydrating favorite food.  We're looking for more things to dry and wondered if someone has a recommendation. 

I usually use a book called "The Supermarket Backpacker" for new ideas on what to cook while in the wild.  What books do you reference for recipes on outdoor cooking?

INGREDIENTS

• 2 cups rolled oats
• 3/4 cup packed brown sugar
• 1/2 cup wheat germ
• 3/4 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 3/4 cup raisins (optional)

Everytime we go to the BWCA we make tortilla pizzas. Pretty simple. Pizza sauce on a fried tortilla shell. Add mozzerella, pepperoni, and mushrooms. Serve hot and fresh.