I'm getting ready to take off in less than two weeks for a 130 mile hike on the Superior Hiking Trail, Border Route and Kekekabic Trail through the Boundary Waters (Part of the NCT Arrowhead Re-route). I'll be part of a small group. One of the women going is in charge of all the meal planning and prep. She makes and dehydrates all her own food. I just thought I'd share what our menu will be, as an example of what is possible with a dehydrator and a bit of experience. Actually, she has a lot of experience and, hopefully, will write a book someday. Here's our dinner menu:
- Eggplant w/tomato sauce and spaghetti
Chocolate pudding- Spanish rice w/salami, Cinnamon pears
- Beef-barley stew, Caraway dumplings, Cranberry-apple compote
- Cheesy bacospuds, Olive salad, Tootsie rolls
- Mushroom bacospuds, Veggie chips, Peach gingerbread cobbler
- Tuckered In (an apple/sweetpotato/sausage dish), Cole slaw, Riesen candies
- Buttermilk dill soup, Veggie chips, cinnamon rolls
- Tuna-rice curry, Peanuts, Banana pudding
- Chicken tetrazzini w/spinach, Pineapple torte (this is the heavy one)
- Maple squash w/sausage, Rice cakes, Tootsie rolls
- Salmon fettucini Alfredo w/spinach, Grasshopper pie
- Broccoli soup, Veggie crackers, Rice pudding
- 15-bean soup, cornbread, lemon pudding
I've had some of these before, as well as samples of the "shakes" that she makes. All have been Fantastic! I'm really looking forward to eating in style on this trip.