Participant Camp Information

The Kootenay Mountaineering Club (KMC) sponsors three hiking camps each summer. All three camps are at the same site. The camp fee is $550 per person.

Preparation and in-camp activities are a cooperative effort. Each camp has a volunteer leader who coordinates procedures, implements and follows KMC Hiking Camp policies, and facilitates an enjoyable hiking/camping experience. Campers are to be respectful to one another and keep a positive attitude. Illegal drug use, camp cook/leader criticism and/or bullying will result in being barred from future camps. The hiking camps uphold the environmentally friendly policies of the KMC. Camp participants are chosen by lottery. Those chosen to attend one of the camps will be asked to attend a pre-camp coordination meeting where food and logistic decisions and assignments will be made. It is also an opportunity to meet the camp leader and the other camp participants.

The KMC facilitates transportation and the set up and operation of the camps. The KMC is not a guide service. While at camp participants choose their activities based upon their experience, skills, and the environment in which the camp is located. The camps are wilderness experiences with few conveniences not suited to the inexperienced hiker. It is strongly recommended that participants have some back country hiking experience, or, at a minimum, be a strong trail hiker. Campers must be at least 19 years of age on or before the first day of camp. All camp registrants must have an email address. All notifications and communications will be done by email only.

Camp Dates

  • Camp 1 - July 15 - 22
  • Camp 2 - July 22 - July 29
  • Camp 3 - July 29 - August 5

Detailed Location and Area Information

This year, the camp is in the Purcell Mountains.

  • 2017 Location: Edouard Pass
  • Coordinates:
    • Map 82 K10 – NAD 27 - Grid Ref 275 083

The Lottery and Priority

Only those who are resident members of the Kootenay Mountaineering Club as of January 31, and whose registration forms and fees are received on or before March 15 will be included in the lottery. When a camp roster is full, additional registrations will be placed on a waitlist in the order drawn in the lottery. When the lottery waitlist is exhausted, vacancies will be filled by resident KMC members whose registration forms and fees were received after March 15th. If camps are not filled by June 1st, registrations with fees including membership from non resident KMC members will be considered for existing vacancies.

Registrants not selected for a camp this year will be assigned to the camp of their choice next year if they meet the initial requirements for camp participation and follow the registration instructions including the deadlines for the timely receipt of forms outlined in next year’s hiking camp announcement.

To Register

Complete and sign the registration form. Mail the completed form and a cheque dated March 15 or earlier, payable to KMC Hiking Camp, for the full fee(s) to:

Andrea Vowell
825 Carson Road
Grand Forks, BC V0H 1H4

Registration forms and fees must be received by March 15, 2016 for you to be included in the lottery. Cheques must be dated March 15 or earlier. The lottery will take place shortly after March 15. Notification regarding your camp status will be made soon after the lottery draw. You will be notified by email of your camp status.

Refund and Cancellation Policies

  1. Confirmation of a withdrawal needs to be provided by the person who is withdrawing unless there are exceptional circumstances. If two people are withdrawing then both people normally need to provide confirmation.
  2. When a person withdraws from camp, regardless of the circumstances, there is a $50 admin fee deducted from their refund.
  3. A $50 administrative fee will be retained by the KMC from any refund. If a substitute camper can be found, a full refund less the administrative fee will be given. If a substitute camper cannot be found, and the camper withdraws between May 1 and June 1 inclusive and no substitute is found, a 50% refund less the administrative fee will be charged. If the camper withdraws after June 1 and a substitute camper cannot be found, no refund will be given.
  4. Cancellation vacancies must be filled from the waitlist first. Once the waitlist and the list of post March 15 registrants are exhausted, the withdrawing camper is responsible for finding a suitable replacement before a refund will be issued.
  5. Camp leaders have the absolute discretion to exclude any camper from camp participation if they judge that the camper is likely to cause harm to themself or to other campers. In this instance the excluded camper is not eligible for a refund. You are urged to consider the purchase of travel insurance.

Words of Advice

Be sure to read the camp information carefully. Be sure to complete the registration forms accurately and legibly. This will avoid delays which could disqualify you from the lottery. One more time: Completed registration forms and cheques dated March 15 or earlier must be received no later than March 15, for inclusion in the lottery.

Questions?

Contact the registrar: Andrea Vowell


Camp Tasks

Only when the helicopter flights are completed, and camp tents, equipment, and coolers are set up, may campers attend to their own tent site. At no time should campers be setting up prior to that point.

On the first day of camp, the camp leader shall call a gathering before dinner to welcome campers, especially new people and make introductions. People with first aid and/or medical training will be identified.

Chores
Chores are assigned by lottery on the first afternoon in camp and the duty roster is subsequently filled out. Trading is allowed prior to filling out the roster and, if done post, the roster should reflect the trade, updating who will be doing what.
Sign out
Everyone to sign out and in each day! Generally, people should be discouraged from hiking alone.
Report
A volunteer to write up an account of camp for the fall newsletter (usually submitted by end of August). A volunteer to take a camp picture and email to all participants.
Water Purification
It is recommended that each camper use a personal filtration system for their drinking water. Water used for making juice and milk must be boiled the evening before and left to cool overnight.
Dishwashing procedure
  • Scrape food into the garbage and wipe plate with paper towel if food remains to prevent the pre-rinse basin from fouling.
  • Use 4 basins in the following manner
    • pre-rinse – warm water
    • wash – hot, soap water
    • rinse – warm water
    • final rinse – warm water – add 1 capful bleach to 1 gal. water.
Campfires
Club policy requires we fly in fire logs (one box per camp); processed wood like heli sticks may be burned. The metal container (for fires) is placed on rocks or gravel to protect any vegetation. Cold ashes to be dumped (carefully) into the biffy hole or slop pit at the end of camp before turf is put back over the hole. Each camp empties burner so it is clean for the following camp.
Food handling
  • Done by the cook only, or under direction of the cook
  • Cook arranges contents of the coolers and should be the only person getting food out of the coolers (so that they are not opened unnecessarily, causing food to thaw).
  • Coolers to be stored in a cool location: a snow bank, shady grove of trees, in a stream – with drain plug inserted, weighted down and secured so they do not float away. Use space blankets to reflect sunlight ensuring there is air circulation under the blanket. Add snow or ice if possible and drain daily. Wool blankets soaked in water can also be used. For proper cooling wool blankets must not be covered with space blankets.
  • At meal times, the cook may direct people on amount of food. For second servings it is usually first come first served; however, be considerate of your fellow campers.
Wine and juice (as per registration forms)
Ration for wine is 150 ml (5 oz) per person per dinner. Ration for juice is 250 ml (8 oz) per person per dinner. It is a good idea to have one person in charge of the wine and serving it. Juice is also available for campers in the morning.
Hygiene
  • Hands to be washed with a bleach solution or hand sanitizer after using the biffy
  • Hands must be cleansed with hand sanitizer before handling food. This includes food preparation and serving meals. Bleach solution may also be used.
  • Tea towels are not to be used for hand drying
  • In the event of a participant having a gastro illness, the cook will serve their meals, and a volunteer will make their lunch and wash the dishes separately. The person with the illness is not to use the cook tent equipment (utensils, stove etc)
Propane
To be used for cooking only; not for heating water for bathing or hair washing. Also, as each camp has its own propane tanks, disconnect the propane tanks at the end of each camp and return to the Equipment Co-ordinator.
Slop pit
No food scraps to be placed in slop pit (use a colander to strain contents) and place solids in garbage
Garbage
Tie a garbage bag to the end of the cook tent table for wet garbage. Hang the end of the bag in an empty cardboard box for ease of packing when the bag is full. Compress the garbage as much as possible to minimize the volume. Tie the bag shut. Tape the box closed. Label it as garbage and store in supply tent until the flight out. Tin cans can be flattened and brought out for recycling at the end of camp

Camp Tasks Specific To Camp One - Camp Set Up

The Camp 1 Leader has extra responsibilities.

  • Select a secure source for water. Make sure the water buckets can be filled without muddying the water or people falling in. If necessary, build a little dam and install the short length of 1" PVC pipe in the tent box as a spout to make it easier to fill the buckets.
  • Select sites for cook and supply tents. Choose a dry, flat, grassy spot if possible. Avoid areas that have a lot of heather.
  • After club tents are set up place plastic snow fence on the ground and staple down. This ground protector goes in very high traffic areas and protects the natural ground cover from damage.
  • Select a site for the biffy. Find a place with well drained soil, that looks easy to dig in. Choose a site that is well away from any water course and some distance, and hidden if possible, from the cook tent. Choose sites so that any trails that develop don't go through sensitive vegetation (like heather) or easily disturbed soil (eg. wet spots). Dig a biffy hole (at least 24-30” deep, and about 18x18” wide). Set the turf aside so that it can be replaced at the end of camp. Set up the biffy tent and assemble the biffy seat. Make sure the tent is as far forward as possible so that there is lots of room at the front so that people can sit comfortably inside the tent without having the door draped over their knees.
  • Select a site to store the coolers. Place all entrees for the last three days, some of the dairy and lunch meats in a separate cooler. A shady spot in trees with a snow patch nearby is best. If there are no trees, dig a pit in a snow patch that the coolers can be placed in. If there is no snow patch, find the best shady place to use. Use the tarp to provide shade and shelter over the coolers. Cover the coolers with the space blankets. Don't let the coolers be exposed to the sun. The wool blankets can be soaked in water and used to cover the coolers for evaporative cooling. As a last resort, the coolers could be kept in a creek. (Make sure the coolers won't float away if the water level rises during the day!)
  • Set up the cook and supply tents, the cook tent table, and the propane stoves. Make sure the stoves are well away from the tent wall so that if the wind blows the stoves don’t get knocked over. The cook will be responsible for organizing the food and other supplies .
  • Dig a slop pit for dirty wash water (18 - 24" deep and 18 X 18" wide in well drained soil and well away from running water). Set the turf aside so that it can be replaced at the end of camp.
  • Choose a site for the campfire burning device. Find a site such that no vegetation is damaged. Placing it on several large rocks is best. Put about 1" of gravel or dirt in the bottom to give some insulation from the heat.

Camp Tasks Specific To Camp Two

  • Create a new path for the new biffy hole that is separate and apart from the first biffy hole. (It is important to do this in order to minimize the damage that is done to the vegetation from the path that is inevitably created to the biffy.)
  • Ensure that two biffy holes are dug: one is dug the first day for camp 2, and one is dug at the end of camp for camp 3.
  • Ensure that two slop pits are dug: one is dug the first day for camp 2, and one is dug at the end of camp for camp 3.

Camp Tasks Specific To Camp Three - Camp Take Down

  • Disconnect propane tanks and stow the stoves in the box. Propane hoses go in supply box – not kitchen box.
  • Pack all the kitchen gear in the box. Stack smaller items inside larger buckets/bowls etc. to minimize volume. Packing instructions are on the inside lid of the cook tent box.
  • Dismantle the cook tent table and re-pack it. Pack the table so that all the smaller pieces are securely held between the larger pieces. The smaller pieces are traced on the underside of the larger pieces to aid in packing. Don't use duct tape to wrap the table - it takes the paint off the table. The screws and nails used to hold it together can go in the tool box.
  • Long bolts with wing nuts (in toolbox) are used to package table.
  • Take down the cook and supply tents. Pack the tents and frames in their respective bags.
  • Fold the stools and store them in the duffle bags (10 per bag).
  • Disassemble the biffy seat and pack in its own case. The TP Tin, bleach water bottle (empty!), and the wire basket go in the supply box.
  • Take down biffy tent and fill biffy hole. Ashes from the “burning device” can go in the biffy hole or the slop pit before it is filled. Replace turf. Pack the tent in its own bag.
  • Sprinkle any left over lime in the slop pit then fill it in and replace the turf.
  • Pack all other small gear in the supply tent box.
  • Pack the satellite phone and the battery. It is returned to KMC Hut Director immediately following camp . Ensure that someone is assigned to do this.
  • Assign someone to donate all unused non-perishable food to the Salvation Army, Food Bank, etc. in Rossland, Trail, Castlegar or Nelson. All perishable, opened foods is divided among campers. Unused dry goods (see list) can be saved for next year.
  • Ensure that all equipment is returned to the storage location (currently at Mike Brewster's).

Campers In-Camp Duties (“How To”)

There are a number of chores that have to be done to make things go smoothly. Each person (excluding the cook) is responsible for 3 duties during the week.

In-camp duties are determined by a lottery on the first day of camp. The leader places tickets for each of the duties into a hat and each camper draws 3 tickets. Trading of duties is allowed, but each camper is expected to do his/her own trading. After the draw and trading are completed the leader completes the duty roster that lists each duty for each day and posts it on the clipboard in the cook tent. Those on duty are expected to show up at the appointed time and complete their assigned duty.

Camp duties are:

Breakfast Help
Show up at 6:30am (1 person)
Breakfast Cleanup
See below (2 persons)
Supper Help
Show up at 5:15 pm (1 person)
Supper Cleanup
See below (2 persons)
Lunch Setup
Prepare ingredients provided by the cook for making lunches, and clean-up (1 person)
Water Haul/Biffy
  • Make sure that the water buckets are always kept full
  • Daily make fresh bleach solution for washing hands at biffy (2 drops of bleach per bottle full of water). Pour solution from previous day into biffy.
  • Keep hand sanitizer pump at biffy
  • Make sure there is adequate toilet paper in the biffy Add 1/3 of the container of lime to the biffy (1 person)
Clean-Up Duties (Breakfast and Supper)
  • Seek direction from the cook about what is done with leftovers, e.g. into soup pot, use for lunches, put in garbage.
  • Don’t put solids in the slop pit: strain dirty water with colander and put solids in wet garbage.
  • Make sure that 2 pots of very hot (but not boiling) water are available for dish washing. Cook will put water on immediately after meal preparation.
  • Put out 4 wash basins
    • one with clean water for a pre-rinse
    • one with soapy hot water
    • one with warm water
    • one with warm water plus 1 cap-full of bleach to one gallon water
  • Wash your dishes before the other campers.
  • After campers have washed their dishes, use the soapy water to rinse out the dirtiest pots. Empty dirty water into the slop pit. With fresh hot water, wash the cleanest of the remaining dishes first. Rinse with clean water.
  • Empty the coffee and tea pots and the coffee and tea thermoses into the slop pit. No soap: rinse with clean water. Put grounds and tea bags into wet garbage. Rinse the nylon hose and hang and hung to dry.
  • Wipe down propane stoves and kitchen table
  • Put away the dishes and utensils on the table shelves or the stove shelves.
  • Wash the dish cloths, rinse with bleach water, and then hang up the dish cloths and towels to dry.
  • Leave everything clean and tidy.

Camper’s Personal Equipment List

Camps are located at high elevations where cold temperatures, wind, rain and/or snow may occur and where weather can change very quickly. You should be prepared for all eventualities but please remember that your gear limits are as follows:50 lbs. per person and 45 lbs. each person of a couple.

For Your Car

Chicken wire to completely wrap around the lower portion of your car. If done correctly this will prevent porcupines from chewing your brake and gas lines, car hoses, and other soft and tasty rubber-like parts while you’re enjoying yourself at camp.

Clothing

Consider layering and being prepared for all kinds of weather.

  • Warm (eg. wool) pants
  • Heavy sweater/warm fleece jacket
  • Rain gear (jacket/pants/gaiters or poncho)
  • Sturdy hiking boots
  • Light boots/runners for around camp
  • Light (polypropylene) socks
  • Underwear & long johns
  • Gloves
  • Sun hat
  • Bathing suit (optional)
  • T-shirts
  • Shirts
  • Heavy wool socks
  • Down-filled or warm jacket
  • Pull over/vest
  • Light jacket
  • Toque
  • Change of clothes for trip home-leave in car

Personal Camp Gear

  • Sturdy tent with waterproof fly & groundsheet
  • Air mattress or foamy
  • Dishes and cutlery
  • Net bag to hold dishes and cutlery
  • Plastic container(s) and/or sandwich bags for lunches.
  • Tent repair kit including a tent pole sleeve
  • Toilet kit (biodegradable soap, towel, toothbrush, etc.)
  • Book
  • Extra batteries
  • Lunch for trip in
  • 2 doz. cookies or squares*
  • Down sleeping bag
  • Extra cord for gaiters
  • Solar shower
  • Sewing Kit
  • Flashlight or head lamp
  • A game for non-hiking days
  • Gorp, dried fruit, candy, juice crystals
  • Don’t bring beer, pop or extra food due to weight
  • *Camp provides 2 apples and 2 oranges for the week

The camp first aid kit contains some first aid supplies. There is an emergency kit with Epinephrine for serious allergic reactions.

Hiking Gear

  • Waterproof matches or lighter
  • Sun block – at least 30 SPF
  • Emergency dehydrated food (optional)
  • Camera (optional)
  • Survival blanket or bivvy sack
  • Water bottle
  • Iodine tablets or water filter
  • Insect repellent
  • Unbreakable mirror (for signalling)
  • Metal container (store survival items or for use as a cook pot)
  • First aid kit
  • Medications or antidotes that you may require.
  • Day pack
  • Compass
  • Toilet paper
  • Ice Axe
  • Topo maps (optional)
  • Altimeter (optional)
  • Binoculars (optional)
  • Pocket knife and/or bus saw
  • Moleskin – blister prevention
  • Whistle
  • Sun Glasses

KMC Hiking Camp Reimbursement Form

Send to:

Leon Arishenkoff
4318 Poplar Ridge Rd.
Crescent Valley, BC, V0G 1H1

Forms and receipts must be received no later than September 10.

CAMP #
Name:
Mailing Address:
Phone Number:
ItemReceipts Subtotal
Staples
Meat, Dairy & Perishable Products
Wine
Bread
Dry Goods
Produce
Roast Beef
Chicken Curry
Spaghetti Sauce, meat or veggie
Chili, meat or veggie
Beef Stew
Salmon Loaf
Turkey Sausage
Borscht
Lentil Soup
Minestrone Soup
Pies
Cornbread
Carrot Cake
Upside-down Cake
Chocolate Cake
Garbage
Miscellaneous
Miscellaneous

Home Cooking Recipes

Guidelines:

  • Buy ingredients on sale when possible and generally stick to the recipe.
  • When purchasing staples, produce, meat, dairy, perishables, bread and dry goods, ask if there is a store discount.
  • All items must be clearly labelled and solidly frozen
  • Items in cardboard boxes need to be put in plastic bags to keep dry.
  • Use 2 litre milk cartons only for food containers – no Ziplock bags, ice cream buckets, or other plastic containers.
  • Use duct tape to seal up milk cartons and boxes
  • Don’t use staples to close milk cartons.
  • No reimbursement for ice. Make at home using 1 or 2 litre milk containers.

Mail reimbursement requests with receipts to Hiking Camp Treasurer, Leon Arishenkoff to arrive no later than the 10th of September.

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.