Use any variety of mixed nuts or seeds in this trail mix. Dried fruit is a concentrated source of carbohydrates, and the nuts add good fats and protein to this snack, which you can pack in bags for the road.
Photo by: Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Line a baking sheet with parchment paper or foil; coat with cooking spray.
Heat butter in a large nonstick skillet over medium-high heat. Stir in honey; cook 2 minutes or until mixture bubbles around edges of pan. Add nuts and next 5 ingredients (nuts through cloves), and cook over medium heat 8 minutes or until nuts are golden, stirring frequently. Stir in raisins. Immediately spread onto prepared baking sheet; cool completely.
Cooking Light JULY 2003
Line the baking sheet with aluminum foil for easy cleanup. Watch the little ones—the center of the marshmallow will still be warm after the 5-minute cooling time. Chocolate kisses will soften but not melt.
1. Place crackers on baking sheet. Top each with 1 milk chocolate kiss and 1 marshmallow half, cut side down.
2. Bake at 350° for 8 minutes or just until marshmallows begin to melt. Let cool on a wire rack 5 minutes.
Southern Living APRIL 2007
Cut a slit lengthwise through each hot dog, cutting to, but not through, other side. Place hot dogs, flat sides down, in a skillet, and cook 2 minutes on each side or until browned. Drain hot dogs on paper towels.
Stir together mayonnaise and mustard; spread evenly on hamburger bun halves. Place 1 hot dog on bottom half of each bun; top each evenly with tomato, onion, lettuce, and remaining bun halves.
Southern Living MARCH 2002
Tear off 4 (18- x 12-inch) heavy-duty aluminum foil sheets.
Combine ground round and 1/4 cup barbecue sauce; shape into 4 patties.
Place 1 patty in center of each foil sheet; sprinkle evenly with salt and pepper. Top evenly with remaining 1/4 cup barbecue sauce, baby carrots, and remaining ingredients.
Bring up 2 sides of each aluminum foil sheet, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 12 to 15 minutes on each side or until ground beef is no longer pink and vegetables are tender.
Southern Living MAY 1999
These easy, boil-in-a-bag scrambled eggs require almonst no cleanup. Add whatever tasty extras you have on hand.
AT HOME:
1. To make breakfast for four, pack 1 dozen eggs, whipping cream, salt, and pepper.
2. Prepare 1/2 cup additions per serving, such as cheeses, ham, roasted garlic, roasted red bell peppers, spinach, or smoked salmon.
3. Pack a sturdy zip-lock freezer bag (1 qt.) for each serving; tongs; a large spoon; and a big pan.
IN CAMP:
1. Bring about 4 quarts water to a boil in the pan.
2. Crack 2 to 3 large eggs into each bag. Add 2 tablespoons whipping cream and 1/8 teaspoon each salt and pepper. Squeeze bag to blend. Drop in additions to taste and seal bag, expelling as much air as you can.
3. Lower bags into boiling water, cooking up to three at once. Using tongs and a large spoon, gently turn and squeeze bags until eggs are firm throughout, 5 to 7 minutes total. Do not let the bags touch the sides of the pot. With tongs, lift bags from water.
4. When cool enough to handle, open bags and pour eggs onto plates.
Sunset MAY 2003
Notes: Make this stew at home a day or two ahead and refrigerate, or make well ahead and freeze. Reheat in camp and serve with tortillas, crusty bread, or basmati rice.
Heat varies in chipotle chilies; taste as you add. Fresh green Anaheim chilies (also called California or New Mexico) can be used instead of poblanos.
1. At home: Stem, seed, devein, and coarsely chop poblano chilies.
2. In a 5- to 6-quart nonstick pan over medium-high heat, combine poblano chilies and 1 1/2 teaspoons olive oil. Stir often until chilies are limp, about 5 minutes. Pour chilies into a bowl.
3. To pan, add remaining oil, meat, cumin, and oregano. Stir occasionally until meat is browned, about 5 minutes. Add onion, garlic, and vinegar. Stir often until onion is limp, about 3 minutes.
4. To pan, add tomatoes with their juice and 1 cup water. Cover and simmer over low heat until meat is tender when pierced, about 1 1/4 hours.
5. Soak chipotles with 1 cup hot water until pliable, about 20 minutes. Stem, seed, devein, and mince chipotles.
6. Cut turnip and carrots into 1/2-inch-thick sticks no more than 3 inches long. Drain and rinse beans and hominy.
7. To pan, add turnip, carrots, beans, hominy, and poblano chilies; stir, then add chipotle chilies to taste. Cover and simmer until vegetables are tender when pierced, about 20 minutes. Season to taste with salt.
8. Uncover stew and let cool. Seal in plastic freezer bags. Chill up to 2 days, or freeze up to 2 months. Transport in an insulated chest.
9. In camp: In a covered nonstick pan over low heat, warm chilled (thawed) stew, stirring occasionally. Add a little water to thin slightly, if desired.
Sunset MAY 1997
Notes: Clean fish soon after they're caught, keep cool, and cook within 24 hours. If cooked right away, the fish tend to curl in the pan, so gently flatten with pancake turner to brown them evenly. Serve with stir-fried or grilled vegetables. Try leeks, fennel, zucchini, carrots, or bell peppers.
Nalgene containers (leakprook bottles and jars) can be found at most outdoor supply stores.
Photo by: Photo: Noel Barnhurst
1. At home: Put cornmeal, flour, salt, and pepper in a 1-gallon zip-lock plastic food bag. Pack bacon drippings in a small, widemouthed Nalgene jar (see notes). Transport in an insulated chest.
2. In camp: Gut fish. If desired, or for fit in pan, cut off heads and tails. Rinse fish well.
3. Put fish in the plastic bag with the cornmeal mixture and shake to coat.
4. Put bacon drippings in a nonstick 10- to 12-inch frying pan over medium heat. When hot, add fish to pan without crowding. Brown well and cook just until thickest part flakes easily when prodded to the bone, about 5 minutes per side, depending on size. If desired, serve bacon with fish.
Sunset MAY 1997
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