Trail Eats: Gourmet Car Camping Fare
These recipes are from our column “Trail Eats” in the May & June 2012 issue of Washington Trails magazine are for gourmet yet comfort food car camping – and if you don’t mind a heavier backpack, these recipes can be easily made while backpacking as well. (This is a reprint from Sarah’s personal blog, Gazing In)
The recipes are, I will admit different from what we eat daily, but I also realize that camping can be a fun time! And if one shops carefully and has a cooler along they can get all-natural versions of the pepperoni and use fresh crab (if car camping). If you would like to see more recipes for backpacking, hiking and car camping, head over to Trail Cooking.
Crab Mac n’ Cheese
Pack in a quart plastic bag:
8 ounces uncooked macaroni
1 Tbsp dried onion
Pack in a sandwich bag:
1/2 cup dry milk
3 Tbsp all-purpose flour
1 Tbsp dried parsley
2 tsp dry mustard
1 tsp dried garlic
1/4 tsp ground black pepper
8 ounce bag shredded sharp cheddar cheese
6 ounce can white crab meat
In a 2 or 3 Liter pot bring 3 1/2 cups water to a boil, add in the macaroni/onion and cook for time on pasta package, turning down the flame as needed to maintain a gentle boil.
Drain the crab meat (the cans often have parchment paper in them, be sure to discard). When pasta is done (do not drain), turn the flame to very low and add in the seasoning bag and crab meat, stir well. Turn off the stove and add about 3/4 of the cheese, stir till melted. Taste for seasoning and add more pepper and or salt as desired (or a shake or two of hot sauce!).
Dish up and top with the remaining cheese.
Serves 2 large or 3 small portions.
Pack in a gallon plastic bag:
1 cup all-purpose flour
3 Tbsp dry milk
1 Tbsp Italian herb blend
1 tsp baking powder
1/2 tsp dried garlic
1/2 tsp ground black pepper
1/4 tsp salt
1 package shelf stable pepperoni
2 ounces string cheese (2 sticks)
2 Tbsp vegetable oil, in leak proof bottle
1 packet of pizza sauce (Boboli brand for example)
Open up the bag and fold over making a “bowl”. Dice up the cheese and add it and half the pepperoni to the bag along with 1/2 cup cool water, stir till mixed.
Heat a non-stick frying pan or shallow/wide pot over a medium flame, add half the oil and drop in small biscuit size of dough, flatten a bit and let cook till golden, flip over and cook till golden as well, lowering the stove’s flame if cooking too fast.
Set aside and repeat with the remaining dough and oil.
Serve with the pizza sauce for dipping.
Makes about 6 biscuits, enough for 2 to 3.
The shelf stable pepperoni is found often with deli meat in grocery stores refrigerated but doesn’t need to be kept cold until opened – it is noted on the label, Hormel is most common for brands. It comes with two separate inner packets, you need just one. Or look for Hormel’s Mini Pepperoni slices (also shelf stable) and use half of the 5 ounce bag. See above at the top about sourcing more natural versions if desired.
Photos by my husband, © Kirk Kirkconnell.