BREAKFASTS CACKLEBERRY HASH SERVES 10-12 (Suitable for Backpacking; can adapt for front country by using real eggs) 6 Tbsp Butter 3 boxes Stove Top Savory Herb Stuffing Mix 3 pkgs Scramblettes powdered eggs (3 pp) 1 med Green pepper, chopped 1 med Yellow onion, chopped Condiments: Salt, pepper, hot sauce 1. Prepare stuffing ATPD (according to package directions). 2. Saute chopped pepper and onion. 3. Prepare scrambled eggs ATPD. Add sauteed pepper and onion. 4. Serve a spoonful of hash with 2/3 c. of eggs on top. Seconds as available. MIGAS SERVES 12 (Suitable for Backpacking; can adapt for front country by using real eggs) 20 (equivalent) powdered eggs (or 20 eggs) 1 onion, chopped 1 bell pepper, chopped 8 oz. tortilla chips, somewhat broken 1 # cheese, grated Salsa 1. Saute onions and peppers, scramble eggs, mix together. 2. Add tortilla chips and cheese, stir all together. BREAKFASTS WILDERNESS VOLUNTEERS Page 1 of 7
3. Serve with Salsa. HOT BUTTERED CHEESE GRITS with STEWED FRUIT SERVES 10-12 (Suitable for backpacking or front country) 8 oz. Shredded cheddar 1/4 lb Butter 2 c. Quick grits 3 lb. Mixed dried fruit Condiments: salt, pepper, garlic salt, hot sauce, grated parmesan cheese 1. Boil 2 c. water. Add mixed fruit and let stand 10 minutes. 2. Prepare grits ATPD. (2 c. grits + 8 c. water) -- Important: stir as grits are poured into boiling water. 3. Set out butter, cheese and condiments with appropriate serving utensils for self serve. 4. Serve a 3/4 c. portion of grits. 5. Serve stewed fruit on the side. HUEVOS REVUELTOS con QUESO y REFRITOS FRIJOLES SERVES 10-12 (suitable for backpacking; can adapt to front country with canned beans and fresh eggs) 10-12 ea Flour tortillas 8 oz Shredded monterey jack 20 (equivalent) powdered eggs 1-8 oz pkg Medium salsa 2 pkgs Vegetarian dehydrated refried beans Condiments: Salt, pepper, hot sauce 1. Set out salsa, shredded monterey jack and condiments for self serve. 2. Prepare scrambled eggs ATPD. Stir frequently. BREAKFASTS WILDERNESS VOLUNTEERS Page 2 of 7
3. Prepare beans ATPD. Warm beans in a small pot (3 qt). 4. Serve approx. 1/2 c. eggs with one tortilla and a 1/3 c. scoop of beans per person. FARMER'S OMELETTE SERVES 8-10 (suitable for front country, adaptable for backpacking with powdered eggs) Approx 16-20 eggs or powdered equivalent (2 pp) 8 oz Shredded sharp cheddar 2 boxes Betty Crocker Hash Brown Potatoes 1 med Red pepper 1 med Green pepper 1 sm sweet onion Condiments: Salt, pepper, hot sauce, three Tbsp butter 1. Prepare hash browns ATPD in batches in a skillet. 2. Dice peppers and onion. Saute until tender in 9 qt pot. After turning hash browns, spread sauteed veggies on top of potatoes. Sprinkle shredded cheese over veggies. 3. Whisk eggs. Pour over top of potatoes, veggies and cheese. Lift edges to allow some egg to get beneath potatoes. Cover and simmer about two to three minutes. 4. Serve with salt, pepper, hot sauce as condiments. MACBREAKFAST SERVES 12 (suitable for backpacking, adaptable to front country with fresh eggs) 20 (equivalent) powdered eggs 18 english muffins 1# cheddar cheese, sliced 1 pkg hollandaise sauce (premix w/milk powder at home) Condiments: hot sauce, jam BREAKFASTS WILDERNESS VOLUNTEERS Page 3 of 7
1. Scramble eggs. 2. Toast muffins with butter on griddle/skillet. 3. Make hollandaise sauce ATPD. 4. Serve eggs on muffin half with cheese and sauce. Give everyone another muffin half to eat. FRENCH TOAST SERVES 10-12 (suitable for backpacking, adaptable to front country with fresh eggs) 24-30 slices french bread 10 (equivalent) powdered eggs (could use 10 fresh eggs) 1 pkg Milkman 1 tsp cinnamon 1 tsp vanilla 2 cups water, approximately Butter or margarine (you can make an eggless French Toast batter using: 1 cup SoyQuick 1 cup flour 2 tsp sugar 1/4 cup nutritional yeast 1/2 cup EnerG egg replacer 1/2 tsp salt 1 tsp cinnamon 1 tsp vanilla Whisk with 2 cups water.) 1. Mix eggs with milkman. Add cinnamon. Stir in 2 cups water and vanilla. Whisk until smooth. 2. Dip bread in egg mix, fry in butter or margarine on skillet/griddle. 3. Serve with syrup. BANANA NUT PANCAKES 3 7-oz. pkg. banana nut muffin mix 1 cup milk powder SYRUP Don't carry heavy syrup ; you can make a great syrup by melting 2 cups brown sugar with 1 Tbsp water (or to your desired consistency), 1 Tbsp butter and a few drops of maple or vanilla flavoring. 2 T. powdered whole egg 2 cups water syrup BREAKFASTS WILDERNESS VOLUNTEERS Page 4 of 7
Mix dry ingredients at home. In camp, mix with water. Do not over mix! Keep adding water until the batter is a pouring consistency. Fry on griddle; serve with butter and syrup. FRESH FRUIT SAUCE 4 ripe bananas 1 orange, peeled juice of 1 lemon 1/4 cup raisins 1/4 cup boiling water A great pancake topping. Pour boiling water over raisins and let stand a moment until raisins are plump. Combine all ingredients in bowl and mash with potato masher or large fork. Makes 1 1/2 to 2 cups, enough for about 8 pancakes. SPICY HASH BROWNS SERVES 10-12 (suitable for backpacking or front country) 26 oz. dried hash browns 2 T. onion flakes 2 cloves garlic, minced 1 T. ground coriander 1 1/2 T. ground cumin 1 1/2 T. salt 3 6-oz. cans chopped green chilies 3 T. oil for sautéing Pre-mix everything except chilis. Rehydrate. Mix with chilis and saute in oil in large skillet until browned. HASHBROWNS SERVES 12 (suitable for carcamping/backpacking) BREAKFASTS WILDERNESS VOLUNTEERS Page 5 of 7
1 # dried potato slices (5 pkgs Betty Crocker Au Gration; throw away cheese mix) 1 sm bell pepper, diced 1 sm onion, minced 2 carrots, grated 1 tsp vegesal (or salt to taste) vegetable oil Rehydrate potatoes with boiling water (takes about 20 minutes); drain. Add the other ingredients; fry in vegetable oil in large pot until browned. CABALLERO HASHBROWNS SERVES 12 (suitable for backpacking/camping) 3 pkg - dried cheesy hashbrowns 2 pkg - fresh tortillas (large size) 1 pkg - bacon bits (real bacon bits) 1 pkg - shredded cheese (mexican mix) 1 bottle - chipotle sauce 1) Add water and make hashbrowns ATPD. 2) Spoon hashbrowns onto tortilla 3) Add bacon bits, cheese, and chipotle sauce to taste. WILD RICE DELUXE SERVES 10-12 (Suitable for front country or backpacking) 4 Tbsp. Butter 8 oz. Shredded cheddar BREAKFASTS WILDERNESS VOLUNTEERS Page 6 of 7
3 pkgs Long Grain & Wild Rice mix (Uncle Ben's Original) 1 c. Raisins 1 c. Slivered almonds 3 med. Granny Smith Apples 8 ea. Green onions 1. Chop apples. Chop green onions. 2. Prepare rice mix ATPD. About two minutes before rice is done, stir in apples, raisins, chopped green onions and almonds. 3. Set out shredded cheddar as a condiment. 4. Serve 3/4 c. portion per person. BREAKFASTS WILDERNESS VOLUNTEERS Page 7 of 7