KMC Hiking Camp Manual: Leader - Home Cooking Recipes


Participant Home-Cooked Recipes

Cornbread

  • 2 ½ cups flour
  • 1 ½ cups cornmeal
  • ⅔ cup sugar
  • 2 tsp salt
  • 4 tbsp baking powder
  • 6 eggs, beaten
  • 1 cup margarine, melted
  • 2 ½ cup milk

Grease 9x13 foil pan
Pre-heat oven to 425 degrees

Mix dry ingredients.
Blend eggs, milk, and margarine.
Add to dry ingredients.
Stir gently - until just moistened.
Bake 30 – 35 mins.
Cool completely, wrap in foil.
Place in cardboard box, label, and freeze.
Put box in plastic bag to keep box from getting damp.

Curried Chicken à la Pat Shepherd

  • 20 pieces chicken
  • 1 cup flour
  • ¼ tsp pepper
  • 1 tsp salt
  • 2 cups chopped onion
  • 2 cups chopped green pepper
  • 8 cloves garlic
  • ½ cup oil
  • 8 cups tomatoes
  • 1 ⅓ cup raisins
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 6 tsp curry
  • 1 tsp ginger

Mix together flour, salt and pepper.
Coat chicken in flour mixture and brown in oil. Remove to pan
Sauté onions, green pepper, and garlic in oil.
Add tomatoes, spices and simmer 5-10 min.
Add chicken and simmer or bake 30 mins. @ 350.

Put meal in 2 litre milk cartons.
Duct tape securely closed (no staples).
Label and freeze solid at least 4 days before camp.

Chicken Curry

  • 10 whole chicken breasts (or 20 single breasts) each cut into 4 pieces
  • Seasoned flour (1 cup flour, 1 tsp salt, 1/4 tsp pepper, ½ tsp dried herbs - savoury, chervil, basil, chives, or tarragon)
  • ½ cup oil
  • 2 cups finely diced onions
  • 3 cups diced green peppers
  • 5 cloves minced garlic
  • 8 cups stewed or crushed tomatoes
  • 1 tsp cumin
  • 6 tsp curry
  • 2 tsp thyme

Set oven at 350°.
Coat chicken pieces in seasoned flour.
In a skillet, brown chicken in oil.
Remove, drain, and place in casserole.
Simmer onions, pepper, and garlic in pan drippings until golden.
Add tomatoes and spices.
Simmer until thick, pour sauce over chicken.
Bake uncovered for about 30 minutes or until chicken is done.
Cool.
Put meal in 2 liter milk cartons.
Duct tape securely closed (no staples).
Label and freeze solid.

Spaghetti Sauce

  • 3 lbs lean hamburger
  • 3 large onions, chopped
  • 3 green peppers, chopped
  • 6 cloves garlic, minced
  • 3 - 6 oz. tins tomato paste
  • 3 - 28 oz. tin plum tomatoes, chopped
  • 1 1/2 tbsp oregano
  • 2 tsp basil
  • 1/2 tsp chili pepper
  • 2 tbsp brown sugar
  • 1 1/2 cups liquid (tomato juice, water, etc,)
  • ½ lb mushrooms, sliced
  • 3 - 7.5 oz. tins tomato sauce
  • 2 bay leaves
  • 2 tsp thyme
  • 1 tsp salt
  • 3 tbsp parsley
  • 1 tsp pepper

In a large pot, cook meat, onion, green pepper, and garlic until meat is browned.
Drain off fat.
Stir in un-drained tomatoes and rest of ingredients.
Bring to a boil, reduce heat and simmer for 1/2 - 2 hr. or until sauce is thickened, stirring occasionally.
Remove bay leaves.
Put in 2 litre milk cartons, seal with duct tape, no staples please.
Label and freeze at least 4 days before camp.

Vegetarian Spaghetti Sauce

  • 4 cups chopped onion
  • 8 cloves garlic - minced
  • 8 cups sliced mushrooms
  • 4 - 28 oz. cans tomatoes (diced or crushed)
  • 4 cups diced or grated carrot
  • 4 cup chopped red pepper
  • 4 cups thinly sliced zucchini
  • 4 cup tomato sauce
  • 4 - 5 ½ oz. cans tomato paste
  • 3 tbsp soya sauce
  • 6 tsp dried basil
  • 3 tsp dried oregano
  • 2 tbsp brown sugar
  • 2 tsp black pepper
  • 3 tsp crushed red chilies

Use a small amount of oil in a large pot.
Cook all the vegetables together over medium heat until soft - about 15 min.
Add rest of ingredients - mix well.
Add 1 cup of water.
Simmer on low without lid for 1 hour.
Fill 2 litre milk cartons, seal with duct tape – no staples please.
Label, and freeze solidly at least 4 days before camp.

Beef Stew

Potatoes and carrots will be added in camp

  • 8 lbs beef, cut into 1/2" cubes (use rump or round roast)
  • 6 medium onions, sliced
  • 4 cups water
  • 8 tbsp oil
  • 4 tsp Worcestershire Sauce
  • 4 cloves garlic, minced
  • 4 bay leaves
  • 3 tbsp salt
  • 4 tsp sugar
  • 2 tsp paprika
  • 1/2 tsp allspice
  • 1 tsp pepper
  • 6 tbsp flour

In a Dutch oven, brown beef - turn often for even browning.
Remove meat to bowl.
Add onions and garlic, cook until golden.
Add meat, water, and other ingredients except flour.
Cover and simmer for 2 hours, stirring occasionally to prevent sticking.
Remove bay leaves.
Blend flour in 2/3 cup cold water.
Stir slowly into hot stew.
Stir until thickened.
Cool.
Put in 2 litre milk cartons.
Secure with duct tape – no staples please.
Label and freeze solidly.

Roast Beef

8 lbs, boneless, good quality beef.
Medium-well done.
Do not slice.
Wrap in foil.
Label, and freeze solidly.
Save juices – bring to camp to make gravy.

Borscht

  • 24 med potatoes (cut up)
  • 1 lb butter
  • 4 large onions (chopped)
  • 1 100 oz can whole tomatoes
  • 1 100 oz can crushed tomatoes
  • 1/4 cup dill
  • 4 cloves garlic
  • 4 green peppers (chopped)
  • 2 small beets (cut up)
  • 2 large cabbages (chopped)
  • salt and pepper
  • 1 l whipping cream

Boil the potatoes until soft - set aside (save the potato water).
Melt the butter and sauté onions until soft.
Add tomatoes and dill and let simmer.
Add garlic and green pepper and let simmer.
Add the beets, cabbage, potatoes (mash half the potatoes), and potato water and let simmer.
Stir often.
Season with salt & pepper to taste.
Add whipping cream in camp.
Put the soup in 2 litre milk cartons not Ziploc bags
Secure with duct tape – no staples please.
Label, and freeze.

Lentil and Barley Soup

  • 1 cup green lentils
  • 12 cups water
  • 3 cups pearl barley
  • 6 tbsp oil
  • 6 large onions, chopped
  • 6 large carrots, chopped
  • 6 potatoes, diced
  • 3 cups diced celery
  • 2 cups diced turnip
  • 3 cans (796 ml) tomatoes
  • 6 tsp salt
  • 3 bay leaves
  • 2 tsp curry
  • 3 tsp cumin
  • 2 tsp garlic powder
  • pepper to taste

Cover lentils with 4 cups water.
Bring to a boil for 2 minutes.
Remove from heat and let stand one hour.
Rinse barley.
Heat oil in large pot.
Add onions and cook for 3 minutes until transparent.
Add lentils and water and all other ingredients.
Bring to boil.
Cover and simmer for at least two hours.
Stir often and add water if needed to keep mixture from sticking.
Mixture should be thick.
Cool.
Put soup into 2 litre milk cartons.
Tape closed securely, no staples please.
Label and freeze.

Minestrone

  • 3 large onions chopped
  • 6 stalks celery chopped
  • 6 garlic cloves, finely minced
  • 6 large carrots chopped
  • 3 zucchini chopped
  • 3 red pepper chopped
  • 3 green peppers chopped
  • 1 head of cauliflower chopped
  • 6 litre water or veggie broth
  • 3 - 28 oz can tomatoes
  • 3 can mixed beans
  • 3 cup frozen peas
  • 3 cup frozen corn
  • 2 cup orzo

Heat 2 teaspoons of olive oil in a large pot and sauté the onions, celery, and garlic until vegetables are soft.
Add the carrots, zucchini, peppers, cauliflower and 1 litre of water or broth.
When the carrots are soft add the remaining ingredients.
Season with bouillon powder, salt, pepper, basil, oregano, parsley.
Simmer for 15 min.
Cool.
Put soup into 2 litre milk cartons.
Tape closed securely, - no staples please.
Label and freeze.

Veggie Chili

  • 6 cups un-drained canned tomatoes (2 X 28 oz. cans)
  • 1 cup Bulgur wheat
  • 1 cup hot water
  • 6 tbsp vegetable oil
  • 8 cups chopped onion
  • 8 garlic cloves (mince or press)
  • 4 tbsp ground cumin
  • 4 tbsp chili powder
  • 3 tsp Tabasco
  • 6 green bell peppers
  • 6 cups fresh or frozen corn
  • 4 cups drained, cooked black beans
  • 4 cups drained, cooked red kidney beans
  • Salt to taste
  • Grated cheddar cheese (optional)
  • Chopped cilantro (optional)

Place bulgur, hot water, and about 4 cups of the juice from the canned tomatoes in a pot, cover, bring to a boil, and then simmer gently.
While bulgur cooks, heat vegetable oil in a large pot.
Sauté onion, garlic, cumin, chili powder, and Tabasco.
When onions are soft, stir in the bell peppers and sauté 2 -3 minutes more.
Chop the tomatoes right in the can and add to the pot.
Stir in the corn and the beans and heat thoroughly at a low heat.
Taste the bulgur - when cooked, but still chewy, add it to the pot with its liquid.
Cover and simmer for a few minutes.
Add salt to taste.
Cool.
Put into 2 litre milk cartons.
Secure with duct tape. No staples please.
Label, and freeze.

Salmon Loaf – original recipe

  • 8 X 7.5 oz. cans of salmon
  • 1 cup margarine
  • 1 cup milk
  • 4 cup oatmeal
  • 12 medium eggs, separated
  • 1 cup chopped parsley
  • 1 cup finely chopped onion
  • 6 tbsp lemon juice
  • 2 tsp Worcestershire sauce
  • 2 tsp salt
  • ½ tsp pepper

Set oven to 350°.
Drain salmon juices into sauce pan.
Add margarine and milk.
Heat until margarine melts.
Remove from heat, stir in oatmeal and let stand for 10 min.
Flake salmon and fold into oatmeal mixture making sure that bones are well mashed.
Beat egg yokes, fold into salmon mixture along with remaining ingredients except egg whites.
Beat egg whites to soft peaks.
Fold into salmon mixture.
Bake in loaf pans set in a pan of boiling water.
Bake for 45 - 50 minutes.
Cool, wrap in foil, label and freeze.

Salmon Loaf #2

  • 8 eggs
  • 4 stalks celery, chopped
  • 4 cups rolled oats
  • 4 large carrots, grated
  • 8 x 7.5 oz cans salmon
  • 1 cup chopped onion
  • 4 cups grated mozarella
  • ½ cup lemon juice

Chop vegetables.
Blend egg, carrot, onion and lemon juice together.
Combine salmon, egg mixture, oats and cheese.
Pack into 3 greased loaf pans.
Bake at 350 for 45 mins.
Wrap in foil, label and freeze.

Turkey Sausage

(If this recipe is used, remove sausages from the shopping list)

  • 2 cups breadcrumbs
  • 1 cups milk
  • 2 kg ground turkey
  • 1 cup chopped parsley
  • 5 tsp thyme
  • 2 tsp salt
  • 2 tsp sage
  • 1 tsp pepper
  • ½ tsp allspice

Combine the milk and breadcrumbs and let stand until all the milk is absorbed.
Add remaining ingredients, mix, and form into at least 20 patties about 1/4" thick.
Cook the patties until done.
Freeze the patties on cookie sheets.
Stack frozen patties in milk cartons, label, and freeze.

Cake, Muffins, Pie

Upside-Down Cake

  • Pineapple, peach, etc.
  • Make a 9 x 13 white cake – preferably with home-made cake over cake mix. The “mix type” gets too dry.
  • Bake in a 9" x 13" foil cake pan.
  • Label and freeze.

Muffins

  • Three dozen.
  • Package in small cardboard box, label and freeze solid.
  • Put box in plastic bag so box won't get damp.
  • Recipe needs to contain some fat for taste and durability.

Apple Pies

  • Three 9" pies
  • Wrap, freeze and label.
  • Place in cardboard box.
  • Put box in plastic bag to keep from getting wet.

Chocolate Cake

by Rita Holmes

  • 1 - 2-layer chocolate cake mix
  • 1 - 4 serving size instant chocolate pudding
  • 4 large eggs
  • 1/2 Cup of oil
  • 1/2 cup warm water
  • 1 cup of sour cream
  • 1 1/2 cups semi sweet chocolate chips.

Beat all of first six together.
Add chips.
Put in a Bundt tin and cook at 350° for 50 - 60 minutes.

Glaze: 1 cup chocolate chips, 4 tablespoons of butter, melt and glaze cake.

Carrot Cake

Cook will add icing to the cake in camp.

  • 4 eggs
  • 2 cups sugar
  • 1/2 cups oil
  • 1 tsp vanilla
  • 2 cups grated carrots
  • 1 cup crushed pineapple (drained)
  • 1 cup chopped walnuts
  • 1/2 tsp salt
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp cinnamon

Set oven at 350°.
Beat eggs until frothy.
Add sugar, vanilla, and oil and beat well.
Sift in flour, baking powder, baking soda, cinnamon, and salt.
Add carrots, pineapple, and walnuts and mix well.
Bake in a 9 x 13" disposable foil cake pan for 45 - 60 minutes.
Cool. Wrap in foil, label, and freeze.
Transport to camp in sturdy box or container.