Holiday Meals on the Appalachian Trail

Hiking the AT, the PCT, or the CDT means you will possibly be on the trail for months. No reason not to celebrate the holidays! Here are my recipes for a Thanksgiving or Yule dinner that is sure to please.

Hiker’s Chicken and Dressing
1 3-ounce package Sweet Sue Premium Chicken Breast
½ cup Pepperidge Farm Herb-Seasoned Stuffing
1/8 cup Honeyville freeze-dried sausage
½ tsp. chicken bouillon
1 tbsp. Harmony House dehydrated celery
1 tbsp. Harmony House dehydrated onion
Coarse black pepper
1 tbsp. dried cranberries.
½ cup boiling water (or more)
Few drops cooking oil
Individual pie tin (I bought mine at Hobby Lobby)
4” square of foil

Seal dehydrated vegetables in a bag. Seal cranberries in another. Seal stuffing, chicken bouillon, and pepper in another bag, using an oxygen absorber. Seal freeze-dried sausage in another bag. On the trail: rehydrate freeze dried sausage by adding 1/8 cup water to the bag. Fully re-hydrate celery and onion by adding ¼ cup water to the bag. Using a few drops of oil, simmer re-hydrated vegetables and dried cranberries in a pan until hot and slightly browned. Add boiling water and stuffing packet. Fluff and mix well. Add chicken and sausage and mix well. Put chicken and stuffing in the pie pan and cover with foil. Using the larger Trangia bowl, bring 4-6 ounces of water to a boil. Put pie tin down in water, making sure water does not bubble into pie tin. Cover and allow to heat through.

Serve with Hiker’s Cranberry Chutney and Hiker’s Holiday Whipped Potatoes

Hiker’s Cranberry Chutney

2 tbsp finely chopped , dried cranberries
1 tsp VitaCherry powdered cherries
1 tsp. chopped Harmony House freeze-dried pineapple
1 tsp. brown sugar
1 tbsp. broken walnuts
Water for reconstituting

Seal fruits and sugar in one bag and walnuts in another. While you are cooking your Chicken and Dressing above, add very hot water to fruit, and knead back and forth until well mixed. Add walnuts.

Hiker’s Holiday Whipped Potatoes

1/3 cup Idahoan Original Mashed Potatoes
2 tsp. Meyenburg goat milk powder
1 tsp. dehydrated sour cream
1 tsp. powdered butter
Salt and pepper to taste
1/3 cup water

Seal all ingredients except water. On the trail, bring water to a boil. Mix in dry ingredients and remove from heat. Put pot in a cozy for 2 or 3 minutes, then fluff.

 

Hiker’s Barbeque Beef Sandwich (for lacto-ovo vegetarians)

BBQ Beef Sandwich (Adapted from Augason Farm’s Recipe)
1 cup Augason Farms Vegetarina Meat Substitute Beef
4 tsp. beef bouillon
¾ cup water (per serving) or more
Worcestershire sauce a few drops per serving
8 tbsp. Honeyville Freeze-Dried Cheddar Cheese Shreds
Divide beef substitute into four equal ¼ cup servings. Add 1 tsp. beef bouillon to each bag. Prepare four small bags with 2 tbsp. each of cheddar cheese. Seal one bag of meat, with one bag of barbeque sauce and one bag of cheddar cheese.

Barbeque Sauce Packet Adapted From Martha Stewart’s Spicy Barbeque Sauce: Makes 4 servings
3 tbsp. Harmony House Dehydrated Onion
1 tsp. garlic powder
½ tsp cayenne pepper
1 tsp ground ginger
1 tsp dry mustard
1 tsp coarse salt
¼ tsp allspice
10 tbsp. Harmony House tomato powder
2 tbsp. brown sugar
1/8 cup dehydrated apple cider vinegar (Nuts.com. has this)
¼ tsp black ground pepper
Mix all the dry ingredients well and divide into four equal portions. Seal with an oxygen absorber.

Bring water to a boil. Add bouillon, barbecue packet and beef substitute. Lower heat to a simmer until meat is heated through. Top with Honeyville Freeze-Dried Cheddar Cheese.

**Lacto-ovo Vegetarians omit the beef bouillon.

Italian Lasagna for Hikers on the Appalachian Trail

Purchasing ready-made meals for long-distance hiking trips is prohibitive for most people. While some brands taste very good, others are less than desirable. I don’t want to find out which meal I have when I’m 200 miles in and very hungry. From a culinary standpoint, it just makes sense to create your meals at home, and try them first. Most of the recipes I have shared with my audience are my own recipes. Some, I adapt from other cook’s recipes. I will even post recipes and give full credit to other hikers who have done the same. The home-prepared meals are economical, delicious, prepare easily on the trail, and will make your mouth water in anticipation. Seal in fresh ingredients, and take the time to cook them on the trail. The effort is worth it.

While some hikers prefer to precook these meals and then dehydrate them, I don’t. I have tried it too, but you lose the savory aroma of the herbs. You need to add more salt for it to taste good. There is not much nutrition left in spaghetti that has been cooked, and cooked, and cooked again. The textures are unappetizing, and personally, when I first bagged up my cooked spaghetti with sauce that was dehydrated into a round mess, it looked kind of like garbage. My sauce was wonderful, but by the time it was processed, it even tasted like garbage….a dead thing…and was composted for the worms. Even when preparation takes a lot of time, the results are far superior to ready-made or precooked.

Hiker’s Lasagna for the Trail (very large serving or divide into two)
Sauce:
1/8 cup dehydrated ground beef
1/8 cup Honeyville freeze-dried sausage
6 tbsp. tomato powder
¼ tsp garlic powder
1 tsp. Harmony House dehydrated onion
1 tsp. Harmony House dehydrated bell pepper
1 tsp. brown sugar
¼ tsp. coarse salt
¼ tsp. coarse black pepper
1 tsp. Italian Seasoning
1 ¾ cups or more water

Cheese Filling:
1/8 cup dehydrated cottage cheese
1 tsp. Meyenburg goat milk powder
1 tbsp. Parmesan
1/8 tsp egg replacer
½ tsp parsley flakes or dehydrated spinach flakes
Water for reconstituting

Topping:
1 to 2 tbsp. freeze-dried or dehydrated mozzarella
1 tbsp. Home-made dehydrated garlic bread croutons

Pasta:
2 ounces Mafalda pasta (looks like mini lasagna noodles)

Seal sauce ingredients in a bag with an oxygen absorber. Combine cheese filling well and seal in a separate bag. Seal small bags of the toppings. Finally put the pasta into a larger bag which will hold all the ingredients. Fill this bag with 1 sauce package, 1 cheese filling bag, 1 topping bag (or 2, however many bags you use for them) and seal, preferably with an oxygen absorber.

On the trail, boil pasta first. While boiling pasta, rehydrate cheese filling with just enough water added to the bag to make a creamy, pourable filling. Pour the water from the pasta into another cooking pot and add more water to make 1 ½ cups. Add sauce packet to this water and boil, then simmer until meats and vegetables have rehydrated and sauce is heated through. Mix pasta with cooked sauce. With a spoon, open up spaces in the pasta mix to squeeze the filling into. Do this by snipping a corner of the bag, and simply squirting the filling into the pasta. Sprinkle mozzarella over it all and toss on croutons for your garlic bread. Voila! Hot Italian Supper on the Trail…

**While some people like to pour the starchy water off their pasta, I want to consume that starch for energy on the trail. Reserve the water for the sauce. If you want to drain away those calories, the herb Cleavers makes a very good colander in the wild. If you can find it, just curl it up into a bowl. It will stick together nicely and you can pour your boiling pasta right into it. Cleavers makes a very good tea as well.

Rocky Road Pudding

On the trail, there is only one way to get cold food, and that is to use nature for what she has to offer. Dropping a drink into an ice cold stream will do that. But what if you want cold food?

I have a hiking recipe for pudding that is sure to be chilly on a hot summer day because I will use water from the coldest stream I can find. Here is the recipe:

Hiker’s Rocky Road Pudding (Makes three servings)
1 3.9-oz. pkg. Chocolate Fudge Instant Jello Pudding
½ cup Meyenberg Whole Powdered Goat’s Milk
3 tbsp. Jet-Puffed Mallow Bits, packaged into 1 tbsp. servings.
3 tbsp. soaked and dehydrated walnut pieces, packaged into three servings

Open Jello Pudding package and pour into a bowl. Add powdered milk and mix very well, breaking up clumps of milk. Weigh powder and divide by three (156 grams). In a snack-size baggie, add 1/3 of the pudding powder, 1 pkg. of Mallow Bits, and 1 pkg. walnut pieces. To use, pour powder into a smoothie-shaker cup and add ¾ cup water. Shake until well-mixed. Pour nuts and mallow bits in and stir.