Breakfast Grits
Grits are a universal matrix for all kinds of other food products, here are some of our favorites:
Grits, sausage and cheese...
Precook hamburger, Italian sausage or pork sausage, about 1/2 cup for each serving. Package in a Ziplock and place in the refrigerator until you are ready for the hike. Pre-measure dry quick grits in a Ziplock, 3 tablespoons per serving, add salt and other spices to taste if desired. Cube sharp cheddar cheese, about 1/4 cup per serving and place that in a Ziplock bag. Place all the Ziplock bags in a single Ziploc and put it in the fridge until the day of the hike.
On the morning you're ready to cook the grits, place 3/4 cup of water per serving in a pan and heat to boiling. Add the pre-cooked meat and return to boiling. Add the dry grits and cook until thick. Remove the pan from the heat, add the cheese and stir. Allow the pan to rest for 2 minutes until the cheese melts. Serve and eat!
Maple & grits...
This recipe is probably better left to a car camping trip, not a backpacking trip because of the inherent dangers of carrying a raw egg and maple syrup in a backpack.
Bring the water to a boil and add the grits. Simmer until the grits are cooked. Crack the egg into the grits and stir in immediately. Remove from heat and place in serving bowls. Add maple syrup to suit your taste and enjoy.
(contributed by Mr. McGimsey)
Mix to dumpling consistency (not as runny as pancakes.) Melt margarine in fry pan and spoon drop biquick mix. Fry until golden brown and cooked through (careful not to burn bottom!) Serve with honey, jelly, or they're great all by themselves.
Post script: This recipe left a little lot to be
desired on the Camporee trip to Girdwood in October, 2005. The experiment
was re-created in the Hopper kitchen on October 23, 2005. Our opinion,
after constructing this in a controlled environment, is that it can be a very
good recipe for campouts!
Potato Pancakes
1/2 to 1 tbls dried onion
1/2 to 1 tbls dried vegetables (in a small jar in spice section)
Make like mashed potatoes as per directions (adding onion and dried vegetable) Then, fry in margarine. YUMMM.
Guck (One skillet breakfast)
(contributed by: Mrs. Puterbaugh)
Cut bacon into small pieces and fry all at once, stirring bacon frequently to fry evenly. When half done, add chopped onions. When the bacon is crispy to your desire and onions are translucent, drain grease. Beat eggs and milk as if making scrambled eggs. Add all at once and cook until eggs are done. Yum Yum and only one skillet!
Note: This recipe is a childhood favorite of mine. It originated, as far as I know, from my parents on the beaches in Florida. My parents would wake us kids up early on a Sunday morning, often before sunrise and pack up the car and drive an hour to St Pete Beach. (We only lived three miles from the nearest beach, but on Sundays we went to a special beach, Ft Desoto State Park, on St. Pete Beach). We would arrive at the beach for the sunrise and since it was Florida the water was always warm enough for us kids to play right away. While my Dad read the Sunday paper, Mom would make Guck! (Mom used one skillet on an old Coleman stove. I'm sure it can be done on a fire as well.) After a hearty breakfast and hours of playing in the surf and shell searching, the beaches would start to get crowded around noon. By that time all of us had our fill and we'd head home. Every time Steve or I make Guck I'm reminded of the beaches of Florida and what a great cook my Mom is even on the beach! Katie Puterbaugh PS. I suppose you could add green pepper but I despise them!
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