AMC Outdoors, September 2001
The following are adapted from Dorcas Miller’s Good Food for Camp and Trail (Pruett Publishing) and Backcountry Cooking: From Pack to Plate in 10 Minutes (The Mountaineers).
Fried Bulgur with Cheese
At home, pack:
2 c. bulgur, uncooked
1/3 c. dehydrated, or 1 fresh, onion
1/4 c. oil
1-1/3 c. grated cheddar cheese
salt, pepper, and garlic powder
On trail: Soak bulgur (and dehydrated onion) overnight in 4-1/2 cups water. Next morning, drain water if necessary. Dice and sauté onion if using fresh. Add bulgur to skillet and fry until golden brown and crispy, adding salt, pepper, and garlic powder to taste. Fold in grated cheese just before you serve.
Makes: Four servings of 1-1/4 cups or three servings of 1-2/3 cups.
Rinse and pick over 4 c. cranberries
Rinse 1 orange with skin and cut into medium-small pieces
Run fruit through a food processor.
Add 3/4 to 1 c. sugar
Spread on a nonstick cookie pan 1/2 to 1/4 inch thick, then dry in oven at 135 degrees (use oven thermometer for accuracy). To help prevent sticking, when leather is pliable but not done, lift from pan and resettle. Continue drying until leathery. Drying time varies from 8-48 hours depending on thickness.
Makes: About 10 servings.
—Michael Lanza is author of The Ultimate Guide to Backcountry Travel, from AMC Books.