Motorcycle Camping Recipes

Learner's Permit Casserole 
You're just starting out with camping and cooking?  
This is the easiest one pot dinner that I have been able to enjoy on a regular
basis.  By altering the protein source and the vegetables, you can vary the dish
enough to keep things interesting. Ingredients: 
1 box Rice-a-roni 
1 small can chicken, tuna, or turkey 
1 small can baby peas 
ghee 
Don't throw away that
Rice-a-roni box because that's where the directions are.  Follow them as you
brown up the rice-vermicelli mixture, and then add water and the spice packet in
the correct proportions.  When there are 5 minutes of cooking time left, add the
drained can of chicken or tuna, and the drained vegetables.  Turn off the stove,
cover pot for 3-4 minutes and enjoy (serves 2). Look for local vegetables in
season.  If I were cooking this dish here in Maine right now, I'd be sure to
substitute farm stand asparagus for the canned veggies.  And to make my starch
needs even easier when I'm on the road for a week or more, Rice-a-roni has come
up with a large resealable package.  Frugality rules.

Ghee (Prepare before you leave) My latest solution to the problem of carrying
butter while on the road is to use ghee.  This is the same product marketed as
backpacker's butter in outdoor camping equipment catalogues.  It is also
available in international food stores.  It satisfies the taste for butter,  can
be spread on bread, used as a fry oil,  and needs no refrigeration.  Here's how
to make your own before you leave on your trip: Melt 1 pound of buter in a
saucepan over low heat.  After it melts, raise the heat to medium.  Skim off the
solids that foam up to the surface.  Lower heat and cook for 10 minutes.  Pour
the hot liquid through a simple paper/plastic coffee filter placed on top of a
one pint jar.  Transfer to travel container.  Four ounces lasts me about a week
on the road.


Barbequed Shellfish (thanks to Cathy Vandyke and Henry Lunn) The quickest and
easiest way to prepare shellfish is to cook them over a charcoal or wood fire. 
Practically any type of seafood can be done in this manner, but I prefer the
Malpeque oysters that are cheap and readily available when I visit Prince Edward
Island.  This delicious dish has always been a hit whenever we visit the sea.
Ingredients: clams, mussels or oysters (washed and scrubbed) grill (keep a
backpacker's grill inside a flat paper bag in your saddlebag) 1 stick of butter
(melted) 3-? minced cloves of garlic dash of salt, pepper and Tobasco sauce
Spread hot coals evenly.  Place grill 6" above the coals.  Arrange washed and
scrubbed shellfish on grill being careful to place them so that the shells open
upward.  When the shells open( 5-10 minutes later)  spoon the spiced garlic
butter inside the bottom shell.  Let simmer in shells for 3-4 more minutes.  If
you can't wait that long, don't!  There are people who do eat these things raw!


Paso Pasta Ingredients: 1 package of ramen-type noodles 1 can tomato paste 1
small can parmesan cheese 2 ounces of pepperoni 1 onion 1 envelope spaghetti
sauce mix (i.e. Spatini) pinch of oregano ghee Sautee pepperoni, diced onion and
ghee in saucepan for about four minutes.  Add one and one half cups of water. 
Bring to a boil, adding ramen noodles and half of the flavoring packet that
accompanies noodles.  Boil two minutes, adding tomato paste, oregano and 
spatini packet.  Cook for a few additional minutes.  Shut down stove, cover and
let the flavors merge for a few minutes.  Add cheese, wear bib, and while eating
think this thought - "By eating this cheap,  I am going to be able to afford
that red Ducati! (serves 1)


BMW Burritos Ingredients: 1/2  package of flour tortillas (4) 1 15 oz. can of
refried beans 1 diced green, red, or orange pepper 1 jar salza grated mozarella
or cheddar cheese small package of sour cream Warm tortilla in ungreased fry
pan.  Layer on 1/3 to 1/2 cup of beans in middle of heated tortilla.  Sprinkle
with cheese and diced peppers.  Fold sides over the middle of tortilla. Cover
with tinfoil until cheese melts and the beans are warm.  Be careful to regulate
heat so that the tortilla doesn't burn.  Remove from pan and garnish with salza
and sour cream.  Repeat until ingredients disappear!



Mainely Chowder If you are touring near the ocean, be sure to include some of
the local fish in your  supper plans.  An easy and tasty way to sample the catch
of the day is to create a fish chowder. Ingredients: 1 onion 1 small can of
cooked white potatoes ( or two large baked potatoes precooked at 		home
and left in their skins) 1 can evaporated milk 1 can creamed corn 1 pound of
fresh fish (choose firm white fish such as haddock or cod) all purpose seasoning
( I like "Jane's Salt") pepper ghee Cut up and fry the onion in two tablespoons
ghee or butter until softened.  Add cut up fish, and enough water to just cover
the fish.  Boil for 5 minutes.  Add the rest of the ingredients, carefully
return to temperature, being sure not to boil over the pot and then simmer for
an additional 10 minutes.  Add Jane's Salt and pepper to taste.  Serve with
oyster crackers or some of that locally bread you picked up at the heavenly bake
shop.