Our members share their favorite recipes.
Trout Cakes! Yum!
Recipe by Claudia Heller
Trout Cakes – No Fish Story
Trout is a tasty dish whether fried, baked or barbequed! Camping on a recent fishing trip, I created a recipe and surprised our friends with an appetizer I served during happy hour around the campfire: trout cakes! After perusing on line various recipes for crab cakes, I combined, substituted and dabbled in creativity.
Possessing the luxury of a trailer, I placed each individual trout (about 10 inches each) in an open plastic bag and microwaved for about three minutes each. After cooling, it was easy to lift the fish by the tail and separate the meat from the skeleton, using gravity to my advantage. With no microwave on hand, the trout may be wrapped in buttered tin foil and
cooked over the campfire or fried in a buttered skillet on a camp stove.
My granddaughter, 11 year old Hailey, helped me sift through the meat carefully, removing any errant bones, gills or scales. The fish was ready!
• Cooked meat from 5 fresh trout (about 10” each)
• . cup diced onion
• . cup wasabi or plain mayonnaise
• 2 eggs, beaten lightly
• 2 tbsp Old Bay garlic and herb seasoning
• Dash parsley flakes
• Dash Tabasco sauce
• Juice from a lemon
• 2 tbsp Worcestershire sauce
• 1 cup bread crumbs
• 2 cups seasoned Italian bread crumbs
Combine all ingredients except Italian bread crumbs. Break up into patties, adding more mayonnaise or breadcrumbs to reach a good consistency for cakes. Roll each cake in the Italian bread crumbs, fry in butter in a skillet until crispy. Serve with tartar sauce on each patty. Lemon wedges and parsley will top off the presentation!
~ Claudia Heller
I learned a lot in the Boy Scouts, although most of it was not in the Handbook. We improvised, modified, improved, invented, or just disregarded.
Most of our ideas were more “high tech” than the old fashioned ways. We just wanted to have more fun running around in the mountains and less time cooking and cleaning up. We tried a lot of ideas and admittedly some were better than others. Among the best was Eggs Rockefeller, Tiger Patrol style.
• One can cheddar cheese soup
• One can stewed tomatoes, drained (I like the juice).
• 1 dozen hardboiled eggs (boiled at home).
• 1 can sliced Spam, or ham, or Canadian bacon
• 1 package of English muffins
Mix everything together and heat in a coffee can, which can be flattened and thrown away rather than washing a pot. Spoon over English muffins or slice them up and mix with the rest of the ingredients.
Bam! Feeds about six scouts.
Our son was very active in scouting and became an Eagle Scout. His troop also developed recipes and cooking methods which I am sure he wouldn’t mind my sharing some of them. Our grandson is a new scout, so he can carry on some traditions and teach some to us.
– Jerry Dupree
I learned several things while in the Boy Scouts. One of them was the Scouts teach self reliance, confidence, and independence by means of camping out. The first time I went camping with the Boy Scouts I came home tired, dirty, and hadn’t eaten well, but I had a lot of fun.
The next time I went on a campout I learned the art of camping was to come home reasonably clean after sleeping and eating well. We learned all kinds of things to cook and invented others. One of which was our brand of Eggs Benedict which is easy to make, tastes great, and very little clean up. That’s what we called it and it tastes good. Here’s how:
• Hard boil two eggs per person
• One can of hollandaise sauce
per four eggs
• Either sliced ham, canned ham, Canadian Bacon, or Spam
• English muffins
I used to save coffee cans to cook in and never washed them, just flatten and put them in the trash. Since coffee doesn’t come in cans anymore, ask a local restaurant to save empty #10 cans, which are the same size. Use a multi tool (Leatherman) to handle hot cans. Trader Joe’s sells peeled hard boiled eggs in heavy plastic bags, which are ideal for camping, picnics, tailgate meals.
Slice hard boiled eggs, slice ham (etc), mix together with hollandaise sauce, add together in a coffee can, cook, either spoon over sliced English Muffins, or cut them into pieces and mix with the other ingredients. Serve on paper plates or cups. It takes less than 20 minutes to serve up a nice breakfast and less to clean up. Yummy !
Growing up my sister and I pretty much raised ourselves because our mother and father both worked. We often made our own breakfasts and lunches. My mother bought us a children’s cookbook. I guess she figured we needed a little help. One of the recipes turned out to be our favorite, and I used it with my kids and often make this recipe when our son comes over with his children. My granddaughter is very interested in cooking so I let her help with the preparation. It’s easy breezy, and she loves being a chef.
hard boiled eggs white sauce
toast or english muffins paprika
Use approximately 2 eggs per person. When I make hard boiled eggs I boil them for 13 minutes, I always test one before I take all of them out of the water. When they are perfectly hard cooked I remove them from the hot water and immerse them in a large bowl of ice water before peeling them.
Separate the white from the yolk. Cube the white, and smash the yolks until crumbly.
Make the white sauce as follows. Melt 2 TBS of butter add 2 TBS of flour, add 1 cup milk. Cook on the stove at low to medium heat stirring constantly. I also found you can make white sauce in the microwave by heating for 30 seconds, stir, 30 seconds again, stir and after about 2 minutes of doing this your white sauce is done. Of course when I was 8 years old we hadn’t heard of microwave ovens.
Make some toast or muffins and spread with butter.
Mix the cubed egg whites in the white sauce. Pour over toast, sprinkle the crumbled yolk on top, Sprinkle a little paprika on top.
Now you have a dish that looks like it was made in a fancy restaurant and tastes delicious.
– Dolly Dupree
After taking this with me to a DE meeting, I had several requests to print it in the newsletter.
It's a great thing to take on the road, as it keeps in an ice chest for many days. I love it for lunch, but it's a hearty side dish with dinner. My favorite salad of all time! Vicki Hill
— Very Wild Rice Salad —
Source: Bon Appetit • Servings: 6
I will print it as it was given to me and then add notes at the end.
1/2 cup finely chopped dried figs, apricots, or cranberries
1/3 cup chopped, toasted pecans
1/3 cup chopped almonds or cashews
3 tbsp. finely chopped green onion tops
2 tbsp finely chopped red onion
2 tbsp raspberry vinegar
1 tbsp fresh lemon juice
1 garlic clove, minced
1 tsp. Dijon mustard
1/2 tsp sugar
1/4 cup vegetable oil
1/4 cup olive oil
• Cook the wild rice according to package directions. Drain and cool.
• Transfer rice to a large bowl. Mix in fruit, nuts and onions.
• Mix vinegar, lemon juice, garlic, mustard and sugar.
• Whisk in oils.
• Pour dressing over rice mixture and toss.
• Season with salt and pepper.
• If you don't have raspberry vinegar, red wine vinegar works fine.
• Don't use SPICY Dijon mustard. It overwhelms the other flavors.
• Sugar: I have never added it.
• Oils, I use walnut or hazelnut oil in place of vegetable oil.
• I cut the amount of oils in half or more.
• Adding ingredients: sometimes crystallized ginger.
• Garlic: usually I add 3 big cloves.
• Salt and pepper....I have never added any. It works well without them.
Mix everything together and enjoy. It's even better when a day old.
There is an explosion of flavored rices in the supermarket 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 cholesterol, 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," at this link.)
In the days before there was a Subway in almost every town, Playboy Magazine published a recipe for a sandwich that was delicious. Here it is: 1 loaf of sourdough bread, split lengthwise; hard boiled egg; sliced Genoa salami; slice provolone; smoked ham; sliced cucumber; sliced red onion; sliced tomato; crushed red pepper; Italian pepper salad (available in a deli); minced parsley; olive oil; red wine vinegar.
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.
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 -.
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: