Day 2	Breakfast	Backpackers Cereal (Hot)
	Lunch	Snacks
	Dinner	Spaghetti

Day 3	Breakfast	Potato Pancakes and Fried Teriyaki Jerky. Maple Syrup.
	Lunch	Logan Bread and Cherry Cake (from an MRE).
	Dinner	Shiitake Soup w/shell Macaroni and Chocolate Fudge Pudding

Day 4	Breakfast	Backpackers Cereal (Cold)
	Lunch	Logan Bread, Power Bar and Cherry Cake (from an MRE).
	Dinner	Vermilion Soup, Instant Oatmeal. Banana Pudding.

Day 5	Breakfast	Power Bar (1/2 each) & I had 1 slice Logan Bread
	Lunch	Snickers Bars and Diet Cokes. (On the ferry)

Snacks	2# Gorp
	Peanut Butter
	Honey
	Hershey Bar

Beverages	Morning Mix
	Hot Chocolate
	Coffee

Backpacking Cereal

Total weight: 1 lb 9 oz Servings: 5 Nutrition (per serving) calories 760 carbohydrates 64g protein 17g sodium 1 mg fiber 10 g fat 52 g cholesterol 0 mg 2 cups quick oats 1 cup Wheat Germ 1 cup whole-wheat flour 1/4 cup loose packed brown sugar 1 cup finely chopped walnuts 3/4 cup vegetable oil 7/8 cup Water 1/3 cup Powdered milk At Home: Mix all dry ingredients together in a bowl, then add oil and blend well. Store in an airtight container On the trail: Mix well, water (hot or cold) and powdered milk. Add to 1 cup of cereal.

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Vermilion Valley Vegetable Soup

Total weight: 1 lb 2 oz Servings: 3 Nutrition (per serving) calories 570 protein 25 g carbohydrates 107 g sodium 3180 mg fiber 15 g fat 7 g cholesterol 0 1 - 16 oz package frozen corn kernels 1 - 8 oz can sliced mushrooms 1 - 16 oz bag frozen peas 1 package ramen noodles 2 packages Knorr vegetable soup 1/2 cup dehydrated potato flakes 2 TBS dried onion flakes (I omitted these) 1 tsp pepper 2 TBS garlic powder 2 1/2 cups water per serving At Home: Dry the corn, mushroom and peas and place in a large bowl. Break up ramen noodles into small pieces and add to bowl with soup mix. Blend all ingredients together. Place in sandwich bag. On the trail: For each serving, add 2 1/2 cups water to 1/3 of the mix. Bring to boil and cook until vegetables are fully rehydrated.

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Honeymooners Cheesy Ramen

Total weight: 12 oz Total servings: 2 Nutrition (per serving) calories 640 protein 31 g carbohydrates 61 g sodium 1080 g fiber 0 g fat 30 g cholesterol 29 mg 2 large packets ramen noodles including packet 6 oz Velveeta cheese 4 cups water At home: Package the ramen and the cheese separately. On the trail: Cook ramen noodles in boiling water until noodles are soft. Add ramen spice packets and stir. Cut cheese into pieces, add to noodles, and cook until it melts. This comes out thinner than we expected and we wondered if we should drain the noodles before adding the cheese. I'm really glad we didn't.

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Sutliff's Logan Bread

Total weight per loaf: 3 lbs 4 oz (2# 10 oz dry) Weight per slice: 4.4 oz (3.5 oz dry) Total slices: 24 Makes 2 loaves (The recipe calls for 3 loaves. Since I only had 2 big loaf pans, I made 2 big loaves, took 1 with, and dried the other.The bread was very good. It was starting to mold a little on the last day (about 10 days after I made it). This bread is also very good dehydrated and it will keep for many months.) Nutrition per 3/4" slice: calories 420 protein 7 g carbohydrates 67 sodium 298 fiber 5 g fat 17.5 g cholesterol 0 1 1/2 cups water 1 3/4 cups sugar 2 cups applesauce 1/2 cup molasses 2/3 cup honey 2 cups margarine 8 cups whole-wheat flour 2 2/3 cups white flour 2 tsp baking soda 1 tsp baking powder 1 tsp ground cloves 1 tsp ground nutmeg At Home: Mix together in a sauce pan water, sugar, applesauce, molasses, honey and margarine and bring to a boil, stirring. In a large bowl, blend together whole-wheat flour, white flour, baking soda, baking powder, cloves and nutmeg. Pour in the liquid mixture and stir well. Bake at 300 for 1 hour in 2 greased loaf pans. Insert a wire to check for doneness. Note: If you choose to dry this bread, slice it thin. I made my slices about 3/4 inch thick and it was pretty hard on the teeth.

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Pudding

The directions on the pudding box (3.4 oz) calls for 2 cups of milk. This is fine if you have a refrigerator to chill the pudding. We did it this way the first time and it was too watery. We ended up reducing the milk to 1 1/2 cups and it came out pretty good. I don't think I would try this in really warm weather though. Servings 4 (We each ate 2 servings but it was really too much. Better to split this in half.) Total weight: 5 oz Nutrition per Serving (based on 4 servings per package): calories 150 protein 0 carbohydrates 23 g sodium 390 mg fiber 0 fat 0 cholesterol 0 At Home: Put 1 package pudding and 2/3 cup powdered milk in a plastic bag. On the trail: Add 1 1/2 cups cold water and mix well. I put it in a container with a screw-on lid and shake it

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Shiitake-Vegetable soup

Makes 4 1-cup servings (really 2 2-cup servings) Nutrition per 1-cup serving: calories 56 fat 1 g carbohydrates 14 g protein 1 g 4 tsp bouillon powder (I used chicken) 4 tsp potato starch 1 tsp sugar 12 TBS dried shiitake mushrooms, stems removed and broken into little pieces 4 TBS dries peas 4 TBS dried corn 2-4 cups shell macaroni (I didn't measure) At Home: Mix all ingredients together well. On the trail: Bring 4 cups of water to a boil. Add all ingredients except noodles. Boil until vegetables begin to rehydrate, about 10 minutes. Add noodles and boil until noodles are al dente. Notes: This is actually 4 servings per the recipe. We added the noodles after seeing how thin this soup was going to be. we were in the mood for a little more substance. this was a pretty good amount for the 2 of us.

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Spaghetti

Makes 2 monster servings Nutrition per monster serving: calories 745 fat 17 g carbohydrates 128 g protein 15 g 1 Jar Ragu Sauce Noodles - (I like small shell macaroni because it cooks fast and it handles easily. I wouldn't want to try spaghetti noodles on the trail. At Home: Dehydrate the sauce on a food dehydrator for about 12 hours. It may seem like it isn't quite done but don't be tempted to cook it too long or it will burn. I did this the first time I dehydrated it and it ruined the sauce. On the trail: Add 2 1/2 cups warm water to the sauce and knead it like mad. It will be almost impossible to get the chunks out but if you work at it, you can get it pretty smooth. It may help to add some water earlier in the day and let it get started while you are hiking. We may try this next time. While one person is kneading, another can set some water on to boil and start cooking the noodles. Once the noodles are cooked "al dente" you can add the sauce and enjoy. I have also heard that you can pre-cook the noodles at home and then dehydrate them. This might save some time but it doesn't hardly seem worth the effort. Noodles are pretty easy to cook on the trail.

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Potato Pancakes

Makes 1 4-pancake serving Nutrition per 1 4-pancake (3 1/2 in diameter) serving: calories 225 fat 4 g carbohydrates 39 g protein 9 g 2/3 cup instant mashed potatoes 2 tsp potato starch 1/2 tsp salt 1/2 tsp powdered onion (I didn't have any so I left it out) 1 1/2 TBS Powdered egg At Home: Mix all ingredients together well. On the trail: Add 1 cup water. Mix well. Let stand 3 to 4 minutes. Stir again. Spoon into lightly greased pan 1/4 of batter. Pancake should be a little less than 1/2 inch thick. Brown on both sides. Notes: I made up 4 servings for the 2 of us. It was a real treat eating these on a cold morning. We picked a day with plenty of breakfast time for this recipe

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