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Friday, June 23, 2017

Homemade Pocket Snacks for Fishing, Travel, Hikes, Boating

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 Fiery Fruitcake Gorp

2 tablespoons olive oil
1 teaspoon bottled hot sauce
1 tablespoon chili powder
1 teaspoon each salt, pepper
4 cups roasted, unsalted whole almonds
2 cups dried cranberries
1 cup cut-up dried apricots
1 cup cut-up candied cherries

    In a large skillet, heat olive oil and stir in hot sauce, chili powder, salt and pepper. Stir in almonds and stir-fry to coat well. Let cool completely in the pan. Mix in dried fruit and package by the half cup for snacks or the by cupful for a meal. Complete the meal with whole wheat crackers and a cold beverage. Makes 16 half-cup snacks or 8 meals.

See more of Janet Groene’s recipes for boating and camping at Boat Cook and at  CampAndRVCook