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The Half Ass Expeditions Guide to Camp Cooking

      Alas, the grueling day's chuff is over and its time to ignite the stove to cook up some dinner. The variety of cooking styles among the HAE team members represents a whole category of cuisine that will NEVER be seen on the Food Network.

A recipe from Tim

Here's Tim's standard, sodium rich chicken noodle cassarole:

Lipton Noodles and SauceINGREDIENTS:
Lipton Noodles and Sauce packet
1/4 lb white meat chicken
splash of olive oil
1/4 onion
chopped green pepper
2 tablespoons of powdered milk
grated parmesean cheese

     Cook onions in olive oil. When the onions are translucent, throw in chopped, crushed garlic and the peppers. Add cut up chicken and stir fry on high heat until the meat turns white. (about 2 mins) Toss the whole mix into a boil bag and seal. Make sure you get all that juice in there. Freeze hard. Seal up 2 tablespoons of powered milk in a plastic bag.

     Boil up a little bit more than 1/2 liter of water with the still sealed boil bag of chicken immersed. By the time the water boils, the chicken will be done, Put the bag aside (in the BAKEBAG to keep hot). Add whole packet of Lipton Noodles and Sauce. (mmmmm..., salty) After moistening the powdered milk to a slurry in its bag, add to the mix and stir. Cut the boil bag and add chicken. Bring the whole mess to a hard boil, all the time stirring to keep from sticking to the bottom of the pot. Remove from heat, put the lid on the pan then immediately place in the BAKEBAG and close it up. Wait 15 minutes.

     The mix will have thickened up pretty well. Top with parmesean cheese and eat it right out of the pan. Makes one real huge, man sized serving or 2 regular servings.

A recipe from JB

What do you call a masturbating bull? Beef Stroganoff. Here's the recipe:

Hamburger Helper

    1 Lb. 85/15% hamburger
    1 large sweet Italian sausage
    1 medium size onion
    1 medium sized green pepper
    4 small mushrooms
    4 pieces garlic
    Olive Oil
    30 mL grated parmesan cheese
    3 boxes Hamburger Helper (2X Beef Stroganoff, 1X Zesty Italian)

     Cook hamburger in medium saucepan, drain. Preferably bake sausage 350 oF oven until done, alternately cook with hamburger. Dice sausage and mix with hamburger. Cut, clean, then chop green pepper and onion into 1/4" sized pieces, saute over medium heat in several tablespoons of olive oil for 20 - 30 minutes. Lower heat, push the pepper and onion away from the center of saucepan, add a tablespoon of olive oil, drop in cleaned and finely chopped garlic. Saute 3 - 6 minutes maximum, do not burn garlic. Remove from heat, stir. Mix in hamburger thoroughly. Package 3X 250 mL Nalgene, or seal-a-meal.

     Package hamburger helper noodles in ziplock bags. Package sauce powders in 60 and 125 mL Nalgene containers.

     Boil approximately 1/2 liter water, toss in big handful of noodles. Stir and boil 10 minutes, more at higher elevations. Level water 1/4" to 1/2" over noodles. Add 60 to 80 mL HH powder sauce. Keep stirring. Add 2/3 to 1 full 250 mL Nalgene container of the pre-cooked hamburger mix. Keep stirring and hold the pot off the stove, otherwise the noodles will burn on bottom. Stir in 30 mL of sour cream powder for Beef Stroganoff HH, or top with 30 mL parmesan cheese if Zesty Italian HH. Let sit 5 to 10 minutes (HAE's BAKEBAG is ideal) depending on outside temp. Serve.

Ingredients make enough for one person for 5 to 6 meals, two people for 2 to 3 meals.

A recipe from Fife

lasagne brick
     Get some delicious lasagne, wrap it in foil and freeze. Take the 1 lb brick out of the freezer and into your pack. Carry it to the top of some New England peak. Then cook for a hour or so while getting harassed by the peanut gallery. When its soft enough to stick a fork in, then its done. Peel it and eat.

A recipe from Mark

     Mark's recipe is quite simple... Tim cooks and Mark cleans! Actually, Mark and Tim perfected the team cooking method on the Appalachian Trail and found it to be efficient and much easier on fuel consumption.

Bon Appetit!

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Copyright 2003 Tim Novak and HAE