Desert Explorers
Back Country Gourmet
Index
Ken's Sweet Broccoli Salad
Broccoli Salad
Potato Surprise
Playboy Sandwich
Killer Rice
Nancy's Chicken
Bean/Corn Salad
Fultons' New Mexico Enchiladas
Sweet Broccoli Salad
Here’s a recipe from Ken Sears that appeared in the Newsletter in 1996. When he brought it out on the Bodie trip we all enjoyed it so much we decided to publish it again for those who might have missed or forgotten it:
1 head broccoli (as much as you like) chopped fine
1 C raisins
1 C salted sunflower seeds
10 slices crisply fried bacon crumbled (or substitute 6 T Hormel Real
Bacon Bits)
1/2 C red onion chopped
Dressing:
1/2 C regular or low-fat mayonnaise (Increase to 1C if you like a heavier
dressing.)
1/3 C sugar
2 T rice vinegar (or regular vinegar if you prefer)
Toss dressing and other ingredients together and serve. If your’e making this for the next day, add the sunflower seeds just before serving.
Here’s a good “make-ahead” salad. You can also make it on the road by preparing only the broccoli ahead. It keeps well.
All measurements are + or -.
1 C broccoli flowerettes
1C diced tomato (Romas work best)
1/4C diced red onion
1/2C raisins
2 slices chopped crisp bacon
1/2C red seedless grapes
1/2C mayonnaise
1 tsp. sugar
1 T white vinegar
Cook the broccoli flowerettes in boiling water to which you have added the white vinegar for 1 or 2 minutes. DO NOT OVERCOOK! You want it crunchy. Mix the sugar into the mayonnaise. Toss everything into a plastic container. Ice it down for several hours. Enjoy!
Here’s a surprise. This yummy recipe comes from Neal and Marian's very thin book of
camping delights and doesn’t even involve the use of a can opener.
One or two packages of Idahoan Mashed Potatoes (the kind that come in a plastic cup like
instant soup) depending on how hungry you are. They come in flavors: Four Cheese, Butter
and Herb, and Roasted Garlic.
Follow the directions on the package, but toss in some Little Smokies, or some other
cooked meat into the boiling water to heat before adding it to the potatoes. Again the
quantity depends on your appetite.
As a side dish a sliced Roma tomato (they survive the roughest roads), or, in true
Johns’ tradition, a can of cold fruit or vegetables make this a simple and
surprisingly good camping meal.
Playboy Sandwich
Marilyn Martin
In the days before there was a Subway in almost every town, Playboy Magazine ppublished
a recipe for a sandwich that was delicious. Here it is:
Put the two halves of bread on a sheet of aluminum foil. Sprinkle the bread with olive oil and wine vinegar. Arrange the tomato, egg, onion, salami, ham, cucumber, pepper sald, salami and cheese evenly along one side of the loaf. Sprinkle prudently with the red pepper. Put the lid on and wrap tightly in the aluminum foil. Marinate the sandwich unrefrigerated at least an hour before enjoying, turning it over at least once so the juices can percolate. Serves two very hungry people or three hungry ones. Pass the Tums!
Hint: If you can't find Italian pepper salad, use sun dried tomatoes and
canned pimientos. It's not the same, but it's still delicious.
Killer Rice
Paul Ferry
There is an explosion of flavored rices in the supermark today. Lipton, Uncle Ben, and Knorr should down from either side as you wheel down the aisle. They are flavorful (so they can be high in salt), but low in fat and cholesterol. Stroll down the aisle until some strike your fancy, like Moroccan - Seven Grain or Long Grain Wild Rice in Herbs, and put them in your camp box. Add canned fish, such as tuna or salmon, and vegetables at the last minute and you have a simple, well-balanced one-pot dinner that is not only low in fat and cholestrol, but good to eat. Be creative with your vegetables--from the traditional mushrooms to the more exotic bamboo shoots. (Ed. Note: This would be a great place to use the extra chicken from "Nancy's Chicken," recipe below.)
Here is one recipe I used in Baja this past October:
Prepare the rice in a 2-quart sauce pan with 2 cups water as directed. Just before rice is finished, stire in the tuna and gently add the peas and carrots. Reheat contents of the pot. Let sit for 3 minutes and serve. That should satisfy two hearty eaters.
To stretch that to a third joining your campfire, simply heat a can of
some of the gourmet canned beans that are also on the supermarket shelves. One I tried and
like was S&W Regional Recipe San Antonio Beans. In contrast to some of the traditional
canned beans, these new ones are low in saturated fat and have a provocative taste.
Nancy's Chicken
A heart-healthy chicken and veggies dish, with no muss or fuss, come your way from
Nancy Woodside.
Your favorite chicken pieces 1 onion, quartered Your favorite combination of veggies cut in chunks (cauliflower, squash, broccoli, mushrooms, potatoes) Pat or two of butter 1/4 to 1/2 cup chicken broth Pepper, salt, and garlic to taste 3/4 tsp. Worcestershire sauce
Double-wrap everything in foil or toss it into one of the new foil
cooking bags. Toss the package on the grill for about 45 minutes. Turn it over a couple of
times to prevent one side from getting a bit too brown. Check the potatoes or whatever
veggie takes the longest to cook for doneness. Enjoy!
Bean/Corn Salad
2 15 oz. cans pork & beans
1 15 oz. can kidney beans drained
1 15 oz can baby corn drained
1/4 green bell pepper chopped
1 4 oz. can sliced olives drained
1/2 C chopped onion, red or yellow
A little finely chopped fresh cilantro
1/2 C (+ or -) Thousand Island salad dressing
Mix everything together and enjoy. It's even better when a day old.
New
Mexico Enchiladas
(as the Fultons do them)
Large sweet onion, diced
Romaine lettuce, cut crosswise ˝” strips
2-3 cups shredded cheddar
2 large cans La Victoria enchilada sauce, mild
2 dozen corn tortillas (smaller size)
8 eggs
2 avocados, peeled and sliced into thin wedges
Sour cream
Black olives, pitted (sliced or whole)
Pre-heat oven to 350° (We use Silverstone-type cookware so no oil needed at any stage of preparation.) Heat enchilada sauce in a large skillet on one burner. At medium or medium-high heat, use another skillet to heat and slightly brown tortillas. As each tortilla is ready, float in the sauce and turn to coat both sides (I use a large spatula or tongs). Arrange first layer of tortillas in a large rimmed cookie sheet (8 will fit in the pan we use). Drop lettuce strips, diced onion, and shredded cheese generously on each tortilla. Repeat with a second layer of tortillas topped by lettuce, onion, and cheese. Top the second layer with another tortilla dipped in sauce. Add an over-easy fried egg to each stack, a ladle or two of sauce over each egg, and finish by sprinkling cheese over all. Heat in oven only long enough to melt the cheese. Slide each enchilada stack onto a heated dinner plate. Garnish the top of each with several slices of avocado, dollop of sour cream, and black olives. Surround each enchilada with a wreath of lettuce strips and serve immediately (with margaritas). Serves 8 (or 4 if everyone really likes them).
