TC3 Recipes

“OK, here are three of the recipes from the weekend.

Chicken Taquitos from Prosecuter
Bring:
-10 fresh Corn Tortillas 6 inches in diameter
-1 seven ounce pouch of Tyson's Chicken
-4 ounces of olive oil

In a snack sized ziplock bag:
-4 tablespoons (1/4 cup) tomato powder
- 2 tablespoons (1/8 cup) dried onion flakes
- 3 dried Guajillo chili peppers, diced (15 grams or 3 tablespoons) (or 2 tsp red pepper flakes_
- 2 teaspoons garlic
- 1 teaspoon cilantro
- 1 tespoon cumin
- 1/2 teaspoon salt

Mix all indregients together (except olive oil and tortillas) with 3 ounces of water. Let sit 10 to 30 minutes. Fry tortillas in a dab of olive oil for 4 seconds each side. Spoon 2 level tablespoons of chicken-tomato mixture into tortillas and roll into a cigar. Fry 1 1/2 to 2 minutes per side. 115 calories per taquito.


Cobbler from dehydrated fruit (Prosecuter)

Put in a snack sized ziplock bag:
- 4 ounces chopped dried apples, dried peaches, or dried sour cherries

Put in a second snack sized ziplock bag:
1/4 cup white sugar
1/4 cup dark brown sugar
1/2 teaspoon cinnamon
1/2 tsp vanilla powder

Put in a 3rd ziplock bag:
1/4 box yellow cake mix

Bring:
- 1 tablespoon canola oil
- 12 inch square of aluminum foil

Rehydrate fruit in 8 ounces of boiling water for 1 hour. Put rehydrated fruit in an 8 inch teflon thick aluminum skillet and stir in the sugars and spices. Sprinkle the yellow cake mix on top. Do not stir. Cover tightly with a square of aluminum foil. Simmer over a one burner sove at its lowest setting for 15 minutes. Let it cool 5 to 10 minutes before eating. If you use a campfire, place a few coals underneath to simmer and have the heat from the fire reflect off the top to the aluminum foil to brown the cobble to perfection. If at anytime you smell burning, remove from the heat as it is done and the sugars will start to caramelize.


Asian BBQ Shrimp (Kabin Kamper)

-1/3 cup fresh lime juice
- 1/4 cup fresh orange juice
- 2 tablespoons low sodium soy sauce
- 2 tablesppons honey
- 1 1/2 teaspoons red curry paste
- 2 garlic cloves, minced
- 2 teaspoons grated peeled fresh ginger
- 2 tablesppons sugar
-1 teaspoon ground coriander seeds
- 1/4 teaspoon back pepper
Mix all of this together at home. We brought it in an empty juice bottle, but any type of fluid container will work.

Also bring:
Corn (I use 6 frozen baby ears. You can also use fresh if you don't want to worry about keeping them cool but they will take longer to cook)
1 1/2 pounds large shrimp peeled and deveined (I used the big bag of precooked frozed shrimp with tails on (for presentation). Tails off would be better for just eating)
4-6 small red potatoes wrapped in foil
couscous (4 cups cooked)
Reynolds foil bags (2 just in case)

At campsite, place potatoes in coals of hot fire. Let cook until almost completely tender. Then cut potatoes into bite sized pieces. Place potatoes, corn, shrimp, and sauce mix into foil bag and roll top down tightly. Place bag flat on a grate on top of fire. If you don't have a grate, put a couple of fresh 2 inch braches to keep off of the coals and leave the bag rolled side up. You will have to turn the bag frequently to warm all sides and to distribute the juices. Let cook for about 10 to 20 minutes until shrimp is warmed through but not rubbery. Pour over couscous and enjoy.

This meal is a great one for car camping since it has quite a few cold items. If you care going to pack it in, like we did for TC3, leave everything frozen for as long as possible, then wrap in a therma bag or improvise and wrap everything together in a plastic bag then wrap in your husband's fllece and stuff it into his pack to carry up. By the time you get ready to cook, everything should be thawed but still cold.”

“Use the other recipe thread before this thing gets out of hand.”