CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2003-07-08
Serves: 3-4
Prep Time: 60m+
Difficulty: average
Backpacking: Yes
Ingredients
- For tomato leather:
- 1 can (680ml) tomato
- sauce
- To be dried:
- 14-16 mushrooms, thinly
- sliced
- 1 large onion, slivered
- 1 large green pepper,
- julienned
- 3-4 stalks celery, thinly
- sliced
- 2 carrots, thinly sliced
- 1 small zucchini, thinly
- sliced
- 2 tomatoes, thinly sliced
- 1 lb lean ground beef
- 1/2 cup potato flakes
- (commercially dried)
- 2-3 tsp chili powder
- 1/2 tsp hot red pepper
- flakes
- 1 tsp Each black pepper.
- oregano, dry mustard
- powder and salt
- 2 tsp powdered garlic
- 1tbsp (or 2 takeout
- pouches)
- soya sauce
- 1 lb spaghetti
Instructions
I dry foods using a dehydrator now – however, an oven at the lowest possible setting with the door slightly ajar will work.
Note: Tomato leather is listed as a recipe of it's own on this site if you are not familar with making leathers.
Pack:
Tomato leather in plastic wrap, each type of veggie and potato flakes separately in plastic bags, garlic powder and other spices into a plastic bag, Soya sauce in a leakproof container or in individual packages, ground beef in a plastic bag, spaghetti in a plastic bag. Wrap all the ingredients in a heavy plastic bag with At Site instructions.
At Site:
Rehydrate the dried veggies, ground beef, potato flakes, and tomato leather with the spices, soya sauce in 6 cups of water for 30 min in cook pot. Bring to the boil and simmer for at least 30 min stirring occasionally. In another pot – cook pasta until tender Drain pasta and serve with sauce.
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