Some of the students were a little worried about what we would be eating along the trip. On the first night out Justin Brown exclaimed, "Hey! I thought we were going to be eating camp food - you know, all that dried stuff - THIS stuff is REALLY good!" For breakfast students had their choice of oatmeal, dried cereal, dried milk and hot chocolate. Lunch was bagels and rice cakes, peanut butter, tuna, devilled ham, apples and oranges. Plus, all students got 1/4 pound of cheese and a pound of GORP every 4 days . This is our supper menu for the two weeks:

MON MAY 21 SPAGHETTI AND MEATBALLS, SALAD, BREAD
 TRAVEL TO VERGENNES

TUES MAY 22 MACARONI AND CHEESE W/ TUNA
 TRAVEL TO BUTTON BAY

WED MAY 23 SPANISH RICE W/BEANS AND CHEESE ON TORTILLA
 NO TRAVEL, OVERNIGHT AT BUTTON BAY

THURS MAY 24 ??????????? FOOD DROP
 TRAVEL TO CHARLOTTE

FRI MAY 25 POTATO CHEESE SOUP
 TRAVEL TO NORTH BEACH

SAT MAY 26 FRIED MACS
 NO TRAVEL, OVERNIGHT AT NORTH BEACH

SUN MAY 27 RAMEN VEGIE STIR-FRY FOOD DROP
 DAY HIKE, MOUNT PHILO, OVERNIGHT AT NORTH BEACH

MON MAY 28 MACARONI AND CHEESE W/TUNA
 TRAVEL TO APPLE TREE CAMP GROUND

TUES MAY 29 THAI SESAME NOODLES
 TRAVEL TO GRANDE ISLE STATE PARK

WED MAY 30 BURGERS AND DOGS FOOD DROP
 OVERNIGHT AT GRANDE ISLE STATE PARK

THURS MAY 31 CAJUN BLACK BEANS AND RICE W/PEPPERONI
 OVERNIGHT AT GRANDE ISLE STATE PARK

FRI JUNE 1 MUSHROOM RISSOTO
 CARRY BAY OR TRAVEL TO DAVE COZZEN'S HOUSE

SAT JUNE 2 ZITI AND SAUCE
 TRAVEL TO NORTH HERO STATE PARK
 

3 lbs.  SPAGHETTI
splash of cooking oil to keep pasta from sticking
40-50 frozen  MEATBALLS
SALAD
DRESSING
24 oz  TOMATO PASTE
SAUCE SPICE MIX*

* 6 Tbs dried onion
6 Tbs dried green and red peppers
3 tsp oregano or basil
1 1/2 tsp black pepper
2 tsp garlic

Cook pasta and drain.

Rehydrate dried spice mix in hot water 5-10 minutes. Add to tomato paste and water. Heat through. Keep one pot with meatballs and sauce, one pot just sauce, no meatballs.
 
 

3 lbs. PASTA
splash of cooking oil to keep pasta from sticking
4 cups DICED CHEESE
16 Tbs. POWDERED MILK
12- 16 Tbs. MARGARINE (2 sticks)
8 Tbs DRIED ONIONS
8 Tbs DRIED VEGETABLES
4 LARGE CANS OF TUNA FISH (optional garnish)
SALSA (optional garnish)
 

Add salt and vegetables to water, bring to a boil. Add pasta; boil 8-15 minutes depending on pasta type, stirring occasionally. Drain out any excess water. Add margarine and cheese; stir. Add enough water to powdered milk to make a thick liquid. Add it and any spices to pasta. Cook and stir until cheese is melted. Garnish with salsa and/or tuna fish if desired.
 

18 - 20 CUPS OF WATER
4 Tbsp COOKING OIL
RICE, BEAN AND SPICE MIX
5 CUPS CHEESE CUBED
14+ TORTILLAS
 

Bring water and oil to a boil. Add the premixed/measured package of rice, beans and spices. Cover and simmer for 20 minutes or until rice and beans are soft and most of the water is absorbed. Stir to prevent burning at 10 minutes and 15 minutes. Turn off heat, add cheese, and cover for a few minutes to let the cheese melt. Serve over tortillas. Olé!
 

PREMEASURED/PREMIXED INGREDIENTS:
3 cups POWDERED MILK
12 Tbs. FLOUR
12 Tbs. DRIED ONION
12 Tbs. DRIED VEGETABLES
3 tsp SALT
3 tsp PEPPER
20 cups WATER (more if necessary but add later)
3 cups INSTANT MASHED POTATOES
6 cups CRUMBLED CHEDDAR CHEESE
6 tsp OIL
4 CANS OF SPAM, DICED

Put premeasured/premixed ingredients into pot with 18 cups of water. Bring to a boil, stirring often. Put instant mashed potatoes in a bowl and add enough of the hot mixture to form a thin paste. Pour this back into the soup; stir. Add cheese and cook, stirring until melted. Add diced Spam if desired. Good with a dash of Tobasco sauce.
 

20 Tbs  DRIED VEGETABLES
5 lb. MACARONI
20-30 CUPS OF WATER
DRIED GARLIC
SPICES ( SALT, PEPPER, SOY SAUCE, OREGANO, BASIL, ETC.)
OIL
5 CUPS CUBED CHEESE
3 JARS OF SALSA
PARMESAN CHEESE
 

Add vegetables to cold water and bring to a boil. Add pasta, bring back to a boil, remove from heat, and cover. In another pan, add 3 Tbsp of oil sauté garlic and spices in then add cooked, drained pasta. (It might be best to do this frying in several pans in shifts!) Stir and fry for 5 to 10 minutes. Add cubed cheese and fry until desired consistency. Top with salsa and/or Parmesan if desired.
 

12 PACKAGES OF RAMEN NOODLES (discard flavor packets)
4 BAGS OF FROZEN ORIENTAL VEGETABLES
OIL
SOY SAUCE
GINGER
GARLIC
 

Cook the Ramen Noodles and drain. Heat vegetables in hot water if still frozen or cold, drain. Saute vegetables in oil, add soy sauce, ginger and garlic to taste. Serve over Ramen Noodles.
 

Add salt and vegetables to water, bring to a boil. Add pasta; boil 8-15 minutes depending on pasta type, stirring occasionally. Drain out any excess water. Add margarine and cheese; stir. Add enough water to powdered milk to make a thick liquid. Add it and any spices to pasta. Cook and stir until cheese is melted. Garnish with tuna fish if desired.
 
 

2 CUPS SMOOTH PEANUT BUTTER
PREPARED DRESSING INGREDIENTS:
1 1/2 cups sesame oil
1 cup soy sauce
4 Tbsp asian chili oil
4 Tbsp red wine vinegar
SPICE PACKAGE:
6 Tbsp dark brown sugar
1 1/2 Tbsp dried garlic powder
2 Tbsp ginger
3 Tbsp dried onion
1 CUP FRESHLY BREWED HOT TEA- STRONG
4 lb. LINGUINE

1. Prepare the linguine.

2. While the linguine is being prepared, mix together the peanut butter, prepared dressing ingredients, the spice package and about 1/2 of the tea until they are smooth and have the consistency of melted ice cream. Add more of the tea as necessary.

3. In a large bowl, gently toss the peanut butter sauce with the noodles.
 
 

RICE BEANS AND SPICE MIX
18 CUPS OF WATER
4 Tbsp OIL
5  CUPS CUBED CHEESE
PEPPERONI GARNISH (OPTIONAL)

Bring water and oil to a boil. Add the premixed/measured package of rice, beans and spices. Cover and simmer for 20 minutes or until rice and beans are soft and most of the water is absorbed. Stir to prevent burning at 10 minutes and 15 minutes. Turn off heat, add cheese, and cover for a few minutes to let the cheese melt. Garnish with chopped pepperoni if desired
 

RICE AND MUSHROOM MIX
2 STICKS OF MARGARINE
22 CUPS OF WATER
 

Melt the margarine and add rice and mushroom mix. Stir thoroughly. Add water and bring to a boil. Cover, reduce heat and simmer without stirring 18-20 minutes. Stir, remove from heat and let stand uncovered for 5 minutes. Can be garnished with cheese, Spam or tuna.
 
 

3 lb. ZITI
24 oz  TOMATO PASTE
SAUCE SPICE MIX*
MEATLESS MEAT MIX
PARMESAN CHEESE
CUBED PEPPERONI GARNISH (OPTIONAL)

* 6 Tbs dried onion
6 Tbs dried green and red peppers
3 tsp oregano or basil
1 1/2 tsp black pepper
2 tsp dried garlic

Cook pasta and drain.

Mix contents of meatless meat mix with 1 1/2 cups of boiling water, mix well, let stand 10-15 minutes. Crumble mixture into a skillet and stir fry until well browned.

Rehydrate dried spice mix in hot water 5-10 minutes. Add to tomato paste and enough water to make it a sauce. Add browned meatless meat mix.  Heat through. Serve sauce on ziti.