This deck will appeal not just to hard-core, Gore-Tex–clad peripatetics but also to foodies who occasionally go car camping or picnicking. In addition to its numerous recipes for breakfast, lunch, dinner, and snacks, Granite Gourmet offers tips on food staples, single-burner cooking, and other important topics (like bears). By Lori Pottinger. Size: 3 1/4 x 4". ISBN 0-7649-3335-3. Sample breakfast card: breakfast burritos. Serves 2–3. 1 c dried hash browns, 1 tbsp dried onion, 2 tbsp dried salsa, 1 tbsp dried red or green peppers, 1 c powdered eggs, 2 tbsp powdered cheddar cheese, 2 tbsp bacon bits (optional), 2 tbsp oil, 4 flour tortillas. At home: Package hash browns, salsa, and veggies in one bag; eggs, cheese, and bacon bits in another. In camp: Place hash browns and veggies in a small pot, cover with boiling water, and let stand 5–8 minutes. Drain excess water (can add to eggs, which take 1 c water to reconstitute). Heat oil in a larger pot and add the potato/veggie mix. Cook undisturbed 3–7 minutes, until brown. Turn; fry the other side for about a minute. Add egg mixture to potatoes and stir. Lay tortillas on top as a lid; cook until the eggs are set. Spoon 1/4 of mix into each tortilla. |
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