Supper
pre-cooked, chopped frozen chicken
onion
veggies of your choise (zuchinni, peppers)
store bought stirfry sauce (individual packages can be found)
rice (boil in a bag rice works great)
stove
pot
fry pan
oil
spatula or stirring implement
chopp veggies while boiling water for rice
stir-fry onion and other veggies for 5min
add pre-cooked chicken (will keep for 2 warm days if packed frozen wrapped in newspaper)
add packaged sauce - simmer till rice is ready
cook rice 10min, add sauce mix to rice and you are ready to go!
flat tortilla bread
store made pizza sauce
meat (pepperoni, salami, you choose!)
cheese
stove, fry pan, oil
unique variation to the pita-pizza idea,
load a flat breat tortilla with pizza sauce, meat and cheese.
fold over burrito style, fry 2-4minutes per side in a fry pan with oil,
Pizza Dough Ingedients
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1 tablespoon active dry yeast
2 Tbs of sugar
1 1/2 cups (350 cc) warm water
3 1/2 cups (500 g) flour
4 tbs of oil
pinch of salt
Pizza Toppings
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Hehydrated Pizza Sauce
Mozzarella Cheese - as much as you like.
Dry pepperoni (you want something that doesn't require refrigeration)
Any other toppings you want (green pepper, tomato, mushrooms)
For this recipe you need an outback oven or you could use a dutch oven. It would also help if you dehydrated all your the pizza toppings to cut down on weight, but is not necessary.
Dehydrating
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If you want to go as light as possible try dehydrating all the veggies and your pizza sauce. It doesn't take long to dehydrate and is well worth the effort to cut down on the liquid weight of food. If don't care than just take fresh veggies and a small can of pizza sauce along for the recipe. You can reconstitute the veggies and pizza sauce with a bit of hot water. From experience green and red bell peppers or mushrooms reconstitute the best.
Putting It All Together
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Set aside 2 tablespoons of flour to help keep your hands from sticking when working the dough. Mix sugar with water and yeast. Let the yeast activate for at least 5 mins. Mix yeast mixture with flour and salt. Make sure to fold the dough a few times to get some elasticity in the pizza crust. Place the dough in a pot, cover and let it rise for about 30 mins. Seperate dough into 4 seperate balls, one ball for each individual pizza. Form the pizza dough by hand and place it in the outback oven with 1 tbs of oil in the outback oven pan. Place your pizza sauce and toppings on top and cook for 5 - 10 minutes. Use your nostrils as when it smells like pizza, your ready to eat.
2 packages of Lipton Cream of Chicken Soup
1 can Chicken (dehydrated)
2/3 cups dried vegetables of choice
1 cup Bisquick mix
2-3 cups water
Medium Pot
Rehydrate veggies and chicken. Mix soup packages with 2 cups of water, add chicken and veggies. Add some water to bisquick mix just until sticky consistancy. Once chicken soup mix is hot, drop biscuit mix by teaspoon on top and cover. Simmer until dumplings are cooked.
- oil, butter or margarine
- one package of instant potatoes
- some instant skim milk powder
- 1 cup grated cheddar cheese
- dry parmesan cheese for a topping
- dried onion flakes to suit
- 4 to 6 slices of precooked bacon (Omit for a veggie meal)
- salt and pepper
Break up the noodles into smaller pieces and boil until tender. Drain, coat with oil or butter to keep them from sticking and set this pot aside.
In another pot, measure water for the potatoes adding in the extra amount needed for the milk. Mix some skim milk powder into the cold water and add in some dehydrated onions. Slowly bring to a boil then remove from heat.
Add in the cooked noodles, the potato mix, the bacon pieces and the cheddar cheese. Stir until potato mix is moistened then set aside for a couple of minutes.Stir the mixture again and serve with a topping of grated parmesan cheese.
It's a real gut filler.
Note:
Just omit the bacon if you would rather have this as a meatless meal.
2 - large cans of tomato sauce (dehydrated and ground into powder)
1 - can diced tomatoes (dehydrated)
1 - pound lean cooked ground beef (dehydrated)
1 - package of Uncle Ben's precooked heat and serve rice
1/3 cup - dried onion flakes
Some - salt, pepper, garlic powder and paprika
When drying the cabbage, fill the trays up! The trays should be overfilled. Cabbage dries really well and you'll end up with next to nothing after it dries. You should end up with one medium freezer bag of dried cabbage for every single head of cabbage dried.
Layer the cabbage on each tray very thickly. One head will fit in a four tray dehydrator and look very overfilled as the trays will not nest properly if at all. Trust me, it will not look that way the next day after it dries. Cabbage dries down really small.
Dry the tomato sauce as leathers and grind them into powder using a blender or other similar device. Turning it into powder speeds up the re-hydration process. Store the powder in it's own bag.
How to Cook
Rehydrate the cabbage, diced tomatoes, ground beef and onion flakes in a single pot with warm water.
After about four hours or soaking bring the mixture to a boil to cook the cabbage. Cook until the cabbage is heated well but not cooked to the point of being soggy. El Dante is best.
Drain the water off into a separate pot leaving enough water equal to half the height of the mixture in the pot.
Stir in the tomato sauce powder a bit at a time. As the sauce thickens, slowly add in small amounts of the drained water as needed while adding the tomato powder until you get the desired consistency. Always add water sparingly. It's easier to add a bit of water than it is to boil it off.
Then add in the the package of rice, some salt, pepper, garlic powder and paprika to taste.
Gently heat for another 5 to 10 minutes and serve.
Other Uses for Dehydrated Cabbage
Dehydrated cabbage can also be used as a coleslaw too. Just rehydrate the cabbage for three or four hours in water, drain and then add in your favorite dressing.
Corn bread mix
1 cup dehydrated hamburger
1 cup dehydrated tomato sauce
1 pkg taco seasoning
Parmesan cheese or Glop (see GORP and other snacks)
Skillet for corn bread Pot for sauce
Bake corn bread (see Bread and Bannock section), while it`s baking add 1 cup dehydrated hamburger (see dehydrated foods section) to 1.5 cup boiling water. Add one 8 oz can dehydrated tomato sauce and taco seasoning to taste. Allow to thicken. Pour over corn bread and sprinkle with parmesan cheese or a dollop of Glop
3 Ibs boneless lamb shoulder(cut into 1- 1 1/2 chunks)
1/2 cup all purpose flour
2 cloves garlic, minced
2 large onions, chopped med fine
3/4 cup unsalted butter
2 large apples, unpeeled,cored, cut into 1/2 chunks
2 tbsp curry powder, or to taste
1/4 cup brown sugar
1/3 cup raisins
2 tbsps Worcestershire sauce
2 lemons, unpeeled ,thinly sliced, seeds removed
1/4 cup unsweetened shredded coconut
3/4 cup coarsely chopped walnuts
1/2 tsp grated lime peel
2 tsps salt or to taste
2 cups water
large pot oven
Dredge lamb in flour,set aside. Combine garlic,onions, and butter in large skillet,cook over med heat until onions are lightly browned. Set aside. (brown floured lamb evenly in oven at broil, or on a stovetop in same pan used for onions and garlic When done add all ingredients , and bring to a boil, then simmer for an hour or until meat is fork tender. I usually make this and when cooled down pop into zip lock bags and freeze for a winter camping trip!
Frying pan
Re-hydrate hash browns. Add generous amount of oil to frying pan Add hash brown, diced onion and can of corned beef. Fry until golden brown stirring often
2/3 lb. Angel hair pasta
Olive Oil
Crushed Garlic
Parmesan Cheese
Pot
Boil angel hair pasta in lightly salted water for 7 to 10 minutes. Drain, and add olive oil, garlic and parmesan cheese. Stir until heated through
