coupla camp'n recipes

at the behest of more than one reader, here are a couple of my kids' favorite camping recipes. judging by the number of requests for the soup, it looks like several families will be partaking of chicken noodle soup at our next pack trip!

*Creamy Chicken Noodle Soup*
2 C chicken stock/bouillon
2 cans cream of chicken soup
1 clove minced garlic
2 C chopped cooked chicken
1 C sliced carrots
1 C sliced celery
1/2 C chopped onion
1 T parsley
1/2 tsp thyme
salt & pepper to taste
2 C dry egg noodles

home prep: (i always freeze the meat and veggies i take camping because they double as ice packs in the cooler that way. i can re-use their dishes if i have any leftover soup as well.)
1) cook, chop & freeze chicken.
2) chop & freeze veggies.
3) cook & cool noodles. store in plastic baggie.
4) if using chicken stock, freeze that in quart-sized freezer bags. if using bouillon cubes, never mind.
5) combine dry spices in small tupperware container or snack-size zipper bag.

camp prep: (either propane stove or over the fire)
1) heat frozen stock first, if necessary. otherwise, combine 2 C water & bouillon cubes, add 2 cans of soup. stir til combined.
2) stir in dry spices. add veggies & chicken. heat through. add cooked noodles last.
3) heat 'til bubbly; it shouldn't take more than 10-15 minutes on a good fire. serve with biscuits or toast. serves 6.

FABULOUS on a cold, rainy trip. you can change up the veggies to your family's liking, of course, and if you prefer your soup thinner, just add more liquid. we like ours thick enough that it doesn't run off the spoon on its own. you can easily convert this recipe to a beef stew by changing the stock, veggies, & meat, but keeping the same measurements.

*Backpack Fudge*
1/2 C cocoa
16 oz powdered sugar
1/2 C butter
1 tsp vanilla
3 oz cream cheese

1) combine butter, cheese & vanilla in a gallon FREEZER bag. when squished together, add cocoa & sugar.
2) pass around the campfire and knead in the bag for 30 minutes. knead carefully so the bag doesn't burst! spread in pan and let rest for about 10 minutes. cut & serve. makes about 1 pound. VERY good.