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Falcon Publishing
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Adapted from
Wilderness
Ranger Cookbook
Wilderness Recipes
Meals You Can Pack

The Recipes:

Superstition Surprise
Sautéed Chanterelles
Hobo Stew
Kathy's Magic Popcorn

Two years ago the Rocky Mountain Region of the U.S. Forest service held a wilderness ranger workshop in Granby, Colorado. The three-day training session brought seasonal and permanent wilderness staff together to exchange ideas about vexing management problems. As an extra activity, rangers brought campstoves to cook their favorite backcountry meals. The following recipes are a few winning recipes from this workshop. Rangers also submitted personal wilderness philosophies to explain their dedication to the job.

Breakfast

Greg F. Hansen, 11 seasons, Superstition Wilderness, Mesa, AZ:

"Wilderness is the ultimate image of God's creation. The mountains, lakes and trees all have a message if one will take the time to listen. Wilderness areas represent a vital natural release for today's fast-paced society and must be managed accordingly. I only hope that I can do more in the future towards preserving these natural treasures for future generations. I am proud to be part of the 'Wilderness Revolution.'"


Superstition Surprise

2 c. oatmeal, instant or slow cooking
1/3 c. raisins
1/3 c. favorite mixed, chopped nuts
1/2 c. brown sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
3/4 c. powdered milk, optional water

Mix all ingredients in a zip-lock bag before hitting the trail. When the breakfast bell rings . . . pour boiling water over a bowl of your Superstition Surprise and cover the pot. Wait approximately two minutes and you're ready to chow down. Makes three to four servings.

Lunch

William DellaRocco, two seasons, Lizard Head Wilderness, Dolores, CO:

"We should begin to rethink our priorities, renew our commitment to preserving our wildernesses from unalterable damages and restore our public image to that of the caretakers of our forests."

Sautéed Chanterelles
2 handfuls of chanterelles
1/2 clove of garlic, chopped fine
1/4 onion, diced
dash of soy sauce, optional

Cook chanterelles, onions and garlic on low heat. The key to not overcooking this delicate mushroom is to continually remove the pan from the cookstove. If the garlic is turning brown or the onions are smoking, snatch the dish from heat. Slowly fry until the chanterelles soften. Add soy sauce and serve.

Mushroom Identification
  • Accuracy of identification is essential in order not to confuse a poisonous mushroom with an edible one.
  • Be meticulous when identifying. If in doubt, don't eat it.
  • Only eat healthy mushrooms.
  • Mushrooms should always be cooked before eating.
  • When trying a new kind, eat only a small amount and save a few raw pieces in case of a misidentification.
  • Only eat one type at a time.
  • Remember that different people can have different reactions to the same mushroom.

Dinner

R. Patrick Cook, 11 seasons, Boulder River Wilderness, Darrington, WA:

"Wilderness is for the use of the public, but not necessarily unrestricted use. To the best of our ability, we as managers need to do what is necessary to protect it."

Hobo Stew
1 pkg. Lipton soup, any flavor
1/2 onion
1/2 zucchini
1 jalapeno pepper
1 handful of spinach noodles
1 can of boneless chicken
1 stalk of celery
3 c. water
curry powder, allspice, celery seed, red pepper — one tad of each except curry which gets three.

Boil soup in three cups of water. Add noodles and chicken. While the soup is coming to a boil, add vegetables slowly. Stir frequently. Once all the vegetables are in and the soup has returned to a boil, turn the heat off and cover for five-15 minutes. Add spices and serve. This recipe can easily be improvised, but it always turns out well and is reasonably healthy.

Dessert

Kathy Rydberg, 1 season, Pecos Wilderness, Pecos, NM:

"I love the scenery, fresh air and peaceful tranquillity that the wilderness offers."

Kathy's Magic Popcorn
1/4 c. popcorn
1 1/2 tbsp. olive oil
1 1/2 tbsp. Brewer's yeast
salt to taste

Pour oil into backpack pot. With three kernels of popcorn at the bottom and the cover on, turn stove on high. After the three kernels pop, pour the rest of the popcorn in. Just before the popping stops, remove the pot. Sprinkle Brewer's yeast over popcorn. Add salt if desired.

Note:
Wildflowers should be left for others to enjoy. The blue columbine, the Colorado state flower, can be identified by its blue and white flowers that tip upward at the ends of stems of these bushy plants.



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