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Part 3......

Jerky Recipes
Backpacker’s Beef Jery Stew

4 cups water
1 cup dried tomato pieces (about 20 slices)
1 cup beef jerky pieces (in 1/2-inch chunks)
1 cup dried peeled potato slices
1 tablespoon dried bell pepper pieces
1 tablespoon dried onion pieces
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried garlic
salt and pepper to taste
1 fresh carrot, sliced (optional)
1 cup cooked and dried short-grain rice

In a large saucepan, combine 3 cups of the water and all ingredients except carrot and rice. Let sit for 30 minutes to rehydrate. Place pan over medium heat and bring to a boil. Add carrot, if using. Simmer for 30 minutes to an hour, until jerky is tender. Meanwhile, combine rice with remaining water and bring to a boil. Remove from heat, cover, and let sit for 15 minutes to rehydrate. Return to boil, partially cover and simmer until rice is tender, about 15 to 30 minutes. Serve hot stew over cooked rice. Serves 2 to 4, depending on how far you hiked.

Beef Jerky Chili

4 to 6 ounces beef jerky
3 Tbsp vegetable oil
1 tsp whole cumin seed
3 to 4 Tbls chili powder
1 teaspoon Onion flakes
1/2 tsp cumin (powdered)
1/4 tsp garlic powder(not garlic salt).
1 tsp oregano water flour

Simmer jerky (torn into small pieces) and cumin seeds in moderately hot oil for one to two minutes, stirring constantly. Add chili powder, stirring until well blended. Add onion, oregano, powdered cumin, garlic, and enough water to cover. Stir to mix. Simmer one to two hours, adding water as needed. Allow chili to cool, and reheat before serving. Add a little flour mixed with hot liquid from the pot and cook to desired consistency, stirring often. To cut down on cooking time, jerky can be partially rehydrated by soaking it in a water bottle while you hike.
Teriyaki Jerky

1/2 tsp. salt
1/8 tsp. black pepper
1/2 tsp. ground ginger
2 T. brown sugar
1 garlic clove, crushed
1/4 c. soy sauce
1 lb. lean meat, thinly sliced (3/16” to 1/4” thick)

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning soy sauce mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered.

Great Basic Jerky

3/4 tsp. salt
1/4 tsp. cracked pepper
1 T. brown sugar
1 garlic clove, crushed
2 T. soy sauce
1 T. Worcestershire sauce
1 lb. lean meat, thinly sliced (3/16” to 1/4” thick)

In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer on a clean, flat surface. Generously spread both sides with the salt mixture. Place the meat strips in a tightly covered glass, stoneware, plastic or stainless steel container. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. (For smoke flavor, you can add a liquid smoke product according to label directions, or smoke in a home smoker.) Drying: Place strips on dehydrator racks, without overlapping. Dry at 140-160 F. for the first 3-4 hours. The temperature may be reduced to as low as 130 after 4 hours to finish drying, if desired. Occasionally blot the jerky with paper towels as it dries to remove beads of oil. Test jerky for dryness by cooling a piece. When sufficiently dry, cooled jerky will crack (but not break in two) when bent. There should be no moist spots. TIP: If jerky is too brittle, brush on a little Worcestershire sauce or soy sauce to soften it. Storing: Cool and cut jerky into 2 to 4” pieces with kitchen scissors before storing. Jerky containing salt and cured without a commercial curing preparation may be stored at room temperature for 1 to 2 months. If air humidity is low, the container should have a loose-fitting lid or one with holes punched in it. Good air circulation keeps the flavor fresher. If the humidity of the air is more than 30%, store jerky in an airtight container. Jerky may be refrigerated or frozen to increase shelf life and maintain flavor.

Sweet & Sour Jerky

1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. onion powder
1 garlic clove, crushed
3 T. brown sugar
1 T. soy sauce
1/4 c. red wine vinegar
1/4 c. pineapple juice
1 lb. lean meat, thinly sliced (3/16” to 1/4” thick)

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning vinegar mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered.

Canned Salmon Recipes
SALMON CURRY

1 can (10 3/4 oz) cream of mushroom soup
1/3 cup milk
1/2 teaspoon curry powder
1 can (7 3/4 oz) pink or red salmon, drained

In a sauce pan, combine soup, milk, and curry powder. Break salmon into chunks. Add salmon to sauce, stirring gently. Heat thoroughly. Serve with rice. Makes 4 servings. (Note: Tuna may be used in place of salmon. If available, saute 1 cup chopped onions in 2 tablespoons butter or margarine, then follow recipe as written.)

Salmon Patties

1 can any brand pink or red salmon (about 8-10 oz), debone, drain and reserve liquid
1/2 to 1 c. crushed saltine crackers
1 egg (may use reconstituted dried egg or Just Whites or other egg substitute)
1/4 c. chopped green peppers (or dried ones rehydrated in reserve liquid)
1/4 c. chopped onion (or dried ones rehydrated in reserve liquid)
salt and pepper to taste

Combine ingredients in a bowl and shape into 4 salmon patties. Sauté in margarine, oil or “spray vegetable oil” until brown on both sides. Serve with instant mashed potatoes, canned peas, and tartar sauce. Since refrigeration may be a problem, you can purchase single-serving-sized packets of mayonnaise from my local warehouse stores along with single-serving-sized packets of sweet pickle relish. Mayo/pickle relish makes tartar sauce

Butter & Herb Salmon Cakes

1 4-oz. pouch butter & Herb Mashed Potatoes, dry
4 cups water
1 1/2 lemons (or equivalent in bottled lemon juice)
10-12 oz. salmon filet (Star Kist makes shelf stable salmon filets)
1/3 cup celery, finely diced (from dehydrated)
1/3 cup onion, finely diced (or equivalent in dried chopped onion)
3 teaspoons mayonnaise
Pinch of cayenne pepper
3/4 teaspoon tarragon
1/2 teaspoon garlic
1/4 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
Canola oil

In a medium pot, boil 4 cups water with the juice of the lemons, placing one lemon half in the water. Reduce heat to a simmering boil. Poach salmon filet in water by cooking, covered, for 7-10 minutes, or until done. Remove with spatula. Set aside to cool. When salmon is cool, combine with celery, onion, mayonnaise, cayenne, tarragon, garlic, dry mustard, salt and black pepper in large bowl and mix well. Add dry potatoes slowly while mixing until everything is moist. Form patties and cook in preheated canola oil in a large skillet on medium-high heat until both sides are brown (3 minutes per side) Serve hot. Makes 6 patties

Cashew & Apple Salmon Salad

1/4 cup Wish-Bone® Olive Oil Vinaigrette Dressing
2 Tablespoons each: light sour cream and light mayonnaise
1 medium Gala or Fuji apple, unpeeled, cored and chopped
1 cup chopped cucumber, unpeeled
1/4 cup each: diced red onion and seedless red or green grapes, halved
1 (7.1-oz.) pouch Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch
1 (8-oz.) package pre-washed spring mix salad greens
1/2 cup cashews

In bowl, whisk together dressing, sour cream and mayonnaise until creamy. Add the next four ingredients; blend well. Gently flake and fold in Chicken of the Sea® Salmon; set aside. Evenly divide salad greens among four salad plates; top with salmon mixture. Garnish each salad with 2 Tablespoons cashews. Serve immediately. Makes 4 servings.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. — Margaret Mead
by: KathyinFL @ Wed Jan 31, 2007 at 23:05:26 PM CST
by: you @ soon

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Canned Shrimp and Crab recipes
Lemon Shrimp

Shrimp (use canned shrimp)
Butter/Margarine
1 Lemon
Pepper
Lemon Pepper

Melt some butter in a cast iron skillet. When the butter is melted squeeze the juice from the lemon into the skillet. Season shrimp with pepper and lemon pepper and then fry until done.

Tortellini Salad With Shrimp

1 package (9 ounce) fresh cheese-filled spinach tortellini
3/4 cup olive oil
1/4 cup red wine vinegar
1 clove minced garlic
1/4 teaspoon dried tarragon leaves
Salt & cracked black pepper to taste
2 small zucchini, sliced
2 small tomatoes, cut into wedges
1 can (7 ounces) artichoke hearts, drained and quartered
1 can (3 1/2 ounces) sliced ripe olives, drained
1 pound shrimp, cooked, peeled and deveined
1/2 cup fresh basil leaves, chopped
2 tablespoons grated Parmesan cheese

Cook the tortellini according to package directions; drain and refrigerate until cool. While the pasta is cooking combine the olive oil, vinegar, garlic, tarragon, salt and pepper in a medium bowl. Whisk until blended and season to taste with salt and black pepper. Add the cooled tortellini, zucchini, tomatoes, artichokes, olives, shrimp and basil. Toss together. Serve garnished with Parmesan cheese. Servings: 4

Caribbean Shrimp Salsa

1 (20-oz.) can pineapple tidbits, drained
1 (3.53-oz.) pouch Chicken of the Sea® Premium Shrimp Pouch
1 large tart green apple, peeled, cored and diced (could try using a canned apple - not apple pie filling, that’s a different texture)
1 cup diced, peeled mango (could use canned)
1/3 cup chopped fresh cilantro (or use equivalent in dried)
1/3 cup seasoned rice vinegar
2 Tablespoons granulated sugar
1/2 teaspoon red pepper flakes
Tortilla chips

In a large bowl, combine pineapple, Chicken of the Sea® Shrimp, apple, mango and cilantro. In a small bowl, whisk together vinegar, sugar and red pepper flakes. Pour vinegar over fruit; tossing well to coat. Serve with tortilla chips. Makes 4 cups.

Caribbean Shrimp Salsa

1 (20-oz.) can pineapple tidbits, drained
1 (3.53-oz.) pouch Chicken of the Sea® Premium Shrimp Pouch
1 large tart green apple, peeled, cored and diced
1 cup diced, peeled mango
1/3 cup chopped fresh cilantro
1/3 cup seasoned rice vinegar
2 Tablespoons granulated sugar
1/2 teaspoon red pepper flakes
Tortilla chips

Seafood Delight

1 (6 oz.) can shrimp, drained
1 (6 oz.) can crabmeat, drained, flaked
1 (10 oz.) can of corn chowder or potato chowder
2 to 3 cups dry, seasoned breadcrumbs, divided

Mix shrimp, crab meat, chowder and 1/3 c. bread crumbs. Place mixture in prepared 1.5 quart baking dish and sprinkle with remaining bread crumbs. Bake at 350 degrees F for 30 minutes or until casserole bubbles and breadcrumbs are light brown.

Crab Mornay

2 (6 oz.) cans crabmeat, drained
1 c. cream of mushroom soup
½ c. shredded Swiss cheese
½ c. seasoned breadcrumbs

Combine crabmeat, soup and cheese and mix well. Pour into greased baking dish and sprinkle with breadcrumbs. Bake uncovered at 350 degrees F for 30 minutes or until soup bubbles and breadcrumbs are brown.

Crabmeat Casserole

2 (6 oz.) cans crabmeat, drained, flaked
1 (2.8 oz.) can french-fried onions, divided
1 (10 oz.) can cream of chicken soup
¾ c. cracker crumbs

In bowl, combine crabmeat, half onions, soup and cracker crumbs and mix well. Place in buttered casserole dish and top with remaining onions. Bake covered at 350 degrees F for 30 minutes.

Canned Tuna Recipes
Tuna Tortellini

Ingredients: (for 1-2 people)
1 can (16 oz.) tomato sauce
2 cans (3.5 oz. each) water-packed chunk white tuna (canned chicken or turkey would work just as well I would think)
1 c. tortellini
Oregano and pepper to taste

Boil tortellini in 2 c. water in a saucepan and once softened, drain off the water. Add can of tomato sauce with spices, and simmer until sauce starts to bubble. Add tuna and let it heat for a few minutes until sauce resumes bubbling. Remove from heat and serve immediately. Yum! Yields 2 servings of about 425 calories each. Beware, ½ c. of noodles will NOT look like a very big portion, but the protein from the tuna and the texture of the tortellini will be quite satisfying.

Crunchy Tuna Casserole

1 (3 oz.) can chow mein noodles
1 can cream of mushroom soup
1 (6.5 oz.) can tuna, drained
¾ c. chopped cashews
equivalent in ¼ c. chopped onion
1 small can of chopped olives, drained
dash of pepper

Note 1: you may also add 1/3 cup chopped celery if you have it, or rehydrated chopped celery.
Note 2: It doesn’t matter whether you use green or black olives. Use your own personal preference (or even leave them out if you don’t live olives).

Reserve ¾ cup chow mein noodles. Combine remaining noodles and remaining ingredients in a bowl and mix thoroughly with ¼ cups water. Spoon into a greased casserole dish. Sprinkle with reserved noodles. Bake at 350 degrees F for 40 minutes. Yields 4 servings.

Quick Tuna Supper

1 can cream of mushroom soup
1 can cream of celery soup
1 (6.5 oz.) can of tuna
1 sm. Can of mushroom stems and pieces
1 sm. Can of peas
2 to 3 oz. Of grated cheese (or canned cheese)
2 c. baking mix (e.g., Bisquick)
milk (from canned or powdered)

Combine first 6 ingredients in a casserole, mixing well. Mix baking mix with enough milk in bowl to make a soft double. Roll to size of casserole on floured surface. Place over tuna filling. Bake at 350 degrees F for 20 minutes or until golden brown.

Tuna Pizza Quiche

3 (7 oz.) cans tuna, drained, flaked
½ t. oregano
2 c. shredded cheese (or equivalent in canned cheese)
½ c. grated Parmesan cheese
2 (10.25 oz.) cans pizza sauce
2 baked pie shells

Note 1: you may also add ½ cup chopped green peppers if you have them or use rehydrated chopped green peppers.
Note 2: You may use prepared pie shells from frozen crusts or you can make your own using pie crust mixes or your own recipe. Either way, have them prepared and baked (not raw) for filling.

Combine tuna and oregano (and peppers if you have them), mixing well. Mix in cheeses together in a separate bowl. Layer tuna mixture, pizza sauce, and cheeses alternatiely in pie shells until all ingredients are used, ending with cheese on top. Bake at 350 degrees for 25 or 30 minutes or until set.

Tuna Risotto

2 Tbsp. olive oil
1-1/2 cups arborio rice
2 garlic cloves, minced
1 cup dry white wine or chicken broth
1/4 tsp. pepper
1 (14 oz.) cans ready to serve chicken broth
2 cups canned spinach
1/2 tsp. grated lemon peel
12 oz. can solid white tuna, drained
1 Tbsp. butter
1 cup grated Parmesan cheese

Heat oil in large skillet and add rice and garlic. Cook and stir for 2-3 minutes until rice is coated. Add wine, pepper, and 1 can chicken broth. Bring to a boil, then reduce heat to mdium and cook mixture for 8-10 minutes, stirring frequently, until liquid is absorbed. Add 1/4 of the remaining broth at a time, stirring rice until liquid is absorbed. Add spinach, lemon peel and tuna. Cook and stir gently until spinach is wilted. Stir in butter until melted along with 1/2 cup cheese. Sprinkle with remaining cheese and serve.

Tuna Pizza

1 Boboli pizza crust
15 oz. can white beans, rinsed and drained
2 Tbsp. white wine vinegar
salt and pepper to taste
6 oz. can solid pack white tuna, drained
1 jar roasted red pepper, drained, chopped
14 oz. can diced tomatoes, drained
1/4 cup grated Parmesan cheese

In medium bowl, combine beans, vinegar, and salt and pepper to taste. Mash beans, leaving some texture in the mixture. Spread bean mixture over crust. Top with tuna, red peppers, and tomatoes. Sprinkle cheese over all and serve.

Tuna Tortellini

1 lb. refrigerated or frozen cheese tortellini
2 cups frozen baby peas
12 oz. can tuna in olive oil

Cook the tortellini in boiling salted water until tender, adding the peas for the last minute of cooking. Drain. Return to pot and add the tuna in its oil, along with salt and pepper to taste. Heat through, stirring gently. You can sprinkle this with Parmesan cheese, but that makes four ingredients! Serves 4

Tuna Alfredo

3 cups mafalda (mini lasagna) or mostaccioli noodles
1/2 cup basil pesto
10 oz. container refrigerated cheese alfredo sauce
12 oz. can solid white tuna, drained and chunked
1/3 cup grated Parmesan cheese

Preheat oven to 400 degrees. Cook pasta according to directions, drain well. Meanwhile, combine pesto and Alfredo sauce and mix to combine. Add cooked pasta and tuna and mix gently. Pour into 2 quart glass baking dish and top with Parmesan cheese. Bake at 400 degrees for 15-20 minutes until cheese is melted and casserole is hot. Serves 6

Tuna Bisque

10 oz. can condensed cream of asparagus soup
10 oz. can condensed cream of mushroom soup
2-1/2 cups milk
1 cup evaporated milk
6 oz. can tuna, drained
1/3 cup dry sherry or apple juice
1/4 tsp. dried thyme leaves

In large saucepan, combine all ingredients except tuna and sherry. Heat to boiling, stirring frequently. Add tuna and sherry; heat through. 6 servings

Tuna Spaghetti

1 can (6 oz) Tuna, drained
2 Tbsp. vegetable oil
3 large garlic cloves, finely chopped
1 can diced tomatoes
2 T. finely chopped fresh parsley (or equivalent in dried)
3 T. finely chopped fresh oregano (or equivalent in dried)
pinch dried crushed hot red pepper
¼ tsp. salt
1/8 tsp. pepper
¾ lb spaghetti
2 tsp. flour
1 Tbsp. water
parmesan cheese, grated

In heavy frypan, heat oil over medium-high heat. Add garlic and sauté 30 seconds. Add tomatoes, parsley and oregano. Reduce heat and simmer for 15 minutes. Add tuna, dried red pepper, salt and pepper. Meanwhile cook spaghetti in large amount of boiling salted water until tender. Drain and return to the pot. Combine flour and water and stir well. Add a little hot tuna sauce to the flour mixture. Return to sauce and simmer for 1 minute or until slightly thickened, stirring constantly. Add tuna sauce to pasta and toss. Sprinkle with parsley. Serve with parmesan cheese.

Creamy Tuna Mac N’ Cheese

3 c. cold water
¼ c. chopped onion
1 boxed mac n’ cheese dinner
1 can sweet peas
1/3 c. sour cream
¼ c. milk
¼ c. margarine or butter
1 (6.5 oz.) can tuna, drained, flaked
½ c. shredded cheese

In 3-quart saucepan, combine water, onion, and macaroni from mac n’ cheese dinner; bring to a boil. Reduce heat to low; cover and simmer 5 minutes. Stir in peas. Cover, simmer an additional 3 minutes or until macaroni is tender, drain. Add sour cream, milk, margarine and cheese sauce mix from macaroni and cheese dinner to cooked macaroni and peas; mix well. Stir in tuna. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally. Sprinkle with cheese. Yield: approximately 4 (1.25 cups) servings.

Tortillas Atun (Tuna Tortillas)

1 can cream of mushroom soup
1 cup milk
1 can (10 oz.) tuna, drained and flaked
1 c. shredded cheese
1 (2.8 oz.) can french fried onions
6 flour tortillas
1 med. Tomato, chopped

Place soup and milk in a bowl and stir. Let stand while preparing other ingredients. In another bowl, mix tuna, cheese and ½ can of french fried onions. Stir in ¾ cup soup mixture. Soften tortillas by dipping each one into hot vegetable oil for a few seconds per side. Drain on paper towels. Prepare enchiladas by adding equal amounts of tuna mixture to each tortilla. Roll each tortilla and place seam side down in lightly greased 9x13 baking dish. Stir tomatoes into remaining soup mixture and pour over the top of the enchiladas. Bake covered in 350 degree oven for 35 minutes. Top with remaining cheese and onions and bake, uncovered, for 5 minutes longer or until cheese bubbles. Serves 4 to 6.

Tuna Mandarin Roll-ups

1 large can (12 ounce) solid white albacore tuna in water, drained
1/4 cup fat-free mayonnaise
1/4 teaspoon curry powder (optional)
1 can (11 ounce) mandarin orange segments, drained
1/3 cup finely chopped celery or chopped, rinsed and drained canned water chestnuts
4 small flour tortillas
2 cups loosely packed torn lettuce or baby spinach leaves

Break up the tuna in amedium bowl. Mix in the mayonnaise and curry powder with a fork. Stir in the oranges and celery. Spread 1/2 cup tuna mixture onto each tortilla to within 1 inch of the edge; top with 1/2 cup lettuce. Roll up and serve immediately.

Goldfish Casserole

1 or 2 cans of mixed vegetables
2 cans (about 6 oz. each) tuna in water, drained
1 cup uncooked instant rice
1 can (10 3/4 oz.) Condensed Cheddar Cheese Soup OR Cream of Mushroom Soup OR Cream of Celery Soup
1 cup milk (from canned or powder)
1 cup Pepperidge Farm® Goldfish® Snack Crackers (or could use any cheddar cracker crushed up)

MIX vegetables, tuna, rice, soup and milk in bowl. Spoon into 1 1/2-qt. microwave-safe casserole. COVER and microwave on HIGH 6 min. Stir. Cover and microwave on HIGH 6- to 8-min. more or until rice is tender. Stir and sprinkle with crackers. IF your microwave is down - or you don’t have one - just heat through and then top with the crackers. Same difference.

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BBQ Canned Ham - cool cooking method
This recipe really caught my eye as you cook the ham while it is still in the can. You have to vent it of course, but you don’t really do much else. And this could work for some very improvised cooking situations.

BARBECUE CANNED HAM

1 canned ham
1 bottle any make barbecue sauce

Do not remove top of canned ham, put puncture with “church key” type opener - about two inches apart all around the can. Heat in low oven to soften gelatin around ham (about 20 minutes). Remove from oven - pour off the melted gelatin. Pour into the punctured holes the barbecue sauce - use whole bottle.

Bake in 325 degree oven for about 1 hour until ham heated thoroughly; remove from oven. Cut off top of can - very carefully - it will be quite hot. Drain off the sauce and pour over the ham; return to oven in bottom part of can for about 20 minutes so glaze is formed. Let cool, slice very thin - throw away the can - no cleaning up!