Light Cooking For The Trail
17th Ottawa (Ont.) Venturer Company
The Leader, June/July 1994
Tired of carrying heavy food packs on your wilderness hikes?
When 17th Ottawa Venturers were planning their Amory Award winning hike through Auyuittuq
National Park on Baffin Island, they had to solve the problem of carrying a lot of food.
What a challenge!
Their arctic food needed to be easy to prepare, light-weight, and satisfying. No one liked the idea of
living on tasteless, commercially-bought, dehydrated rations.
After careful study and preparation, they developed their own high-energy recipes that provided twice a
normal person's daily calorie intake. Here are some of their most delicious, field- tested recipes. Prepare
as many as possible before you leave; pack them in convenient plastic pouches.
Why not dehydrate your own vegetables (onions, carrots, celery, peppers, turnip)? Simply grate them in
a cheese grater, then lay them out on a cookie sheet in the oven overnight at a temperature of 140
This summer treat your hiking youth to these light-weight yet tasty, culinary delights.
Stew is an easy, popular meal with all campers. Before your trip, mix together the ingredients in
convenient plastic bags so you just need to add water and cook over a fire on the trail. An excellent
tasting meal, Erie Stew serves five people.
Mix 1 lb. lean, dehydrated hamburger meat, 1 cup dried vegetable flakes, 1 batch of Basic Tomato
Sauce (see recipe below), and one cup tiny pasta shapes. Add additional dehydrated vegetables if you
Cook over medium heat for fifteen minutes. (Calories per serving: 518; shelf life: 14 days; weight per
serving: 4.4 oz.)
Basic Tomato Sauce
This tomato sauce recipe makes an excellent base for pasta, stews, soups or even Kraft dinner. Prepare it
before your camping or hiking trip.
Thoroughly mix 2 cans of tomato paste (6 1/3 fl. oz.), 1 tbsp. olive oil, 2 garlic cloves (minced) and 1/3
cup onion (minced).
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