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Saturday, September 22, 2018

Homemade for Health, Trail Mix to Eat Anywhere

Eat Anywhere, Any Time
Shipwreck Gorp
4 cups crisp Chinese noodles
6 cups square corn cereal such as Corn Chex
2 cups roasted whole almonds
2 teaspoons garlic salt
½ stick butter
1 tablespoon curry powder

    Put noodles, cereal, nuts and garlic salt in a clean bag and mix. Melt the butter, stir in curry powder and drizzle slowly over the dry mixture, stirring carefully as you go.

    Mix well and spread on a shallow pan to dry for a few hours. Package by the cupful for the trail. Makes 12 cups. Keep cool and dry and use within a week.

See Janet Groene’s camping recipes at

Tuesday, September 18, 2018

Homemade Pemmican Makes a Healthful Snack

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Peanut Butter Pemmican

    Native American and Canadian First Nations peoples lived on pemmican for weeks at a time during lean periods or when on a hunt. If you need to carry a lot of food in the smallest space, consider the ancient art of combining dried meat, dried berries and rendered animal fat. To make things easier, more healthful and a lot tastier, use peanut butter instead of animal fat. 

Boneless beef roast such a London broil
Dried or freeze-dried blueberries
Peanut butter

    Freeze the beef partially so it can be cut  paper thin.  Line cookie sheets with nonstick foil for easy cleaning. Place racks on them and lay beef strips evenly on the racks, allowing plenty of air circulation. Bake 8 hours or so at 175 degrees until the beef is dry and brittle. 

    Using a food processor or blender, reduce the dried beef to granules. Measure them and add an equal amount of dried blueberries. Work in just enough peanut butter to bind the mixture. Balls should be dry, not sticky.  Form pemmican  into small patties or walnut-size balls and set aside on waxed paper to dry.  For added nutrition and definition they rolled in finely chopped nuts, rolled oats or edible seeds but this isn’t traditional.

    Package tightly, allowing three or four “walnuts”  to a meal. Keep in a cool, dry place. They're very filling, concentrated, highly nutritious. Wash them down with plenty of spring water. 

Monday, September 10, 2018

Homemade Charoeth for Travel Snacking

Take anywhere, Eat anywhere...
Charoseth Gorp
    Think of this as a chunky charoseth, the traditional Passover dish. It’s just fruits and nuts, so you might bring  a packet of cheese crackers to make it into a full  meal. It makes a luscious lunch on a  park bench or in an airline seat. It’s super chewy, prolonging the pleasure of a meal that’s also very good for you. A bottle of spring water or wine completes the menu.  

2 cups snipped, dried apricots
2 cups snipped, dried apples
2 cups snipped, dried plums
2 cups jumbo raisins
1/2 cup finely crushed cookies, matzo or crackers

2 cups whole, unsalted cashews
2 cups whole Brazil nuts
2 cups whole, unsalted pecans

    Put dried fruits in a large bag with the  crumbs and shake to mix well. The crumbs stick to any sticky places on the dried fruit, making it neater to eat.

    Add nuts and mix again. Measure by the cupful (whole meal) or half cup (snack) into snack bags. Seal and keep in a cool place. Makes 14 one-cup servings.
    Cook’s note: this is best made with crumbs from matzo, crackers or plain vanilla cookies.

See the Survival Food Handbook, a guide to stocking your home, camper, boat or cabin with shelf-stable foods from the supermarket for emergencies or any day convenience. 


Wednesday, September 5, 2018

Homemade, Hearty, Healthy Snacks to Eat Anywhere

Cheesecake Gorp Balls
    Sugar for energy, fat for stamina, oats for fiber. Eat these yummy poppers as a dessert gorp or snack.
3 1/4 cups minute oats
1 cup white chocolate chips

Half of an 8-ounce brick of cream cheese, diced
½ stick butter
½ cup half and half
1 ½ cups white sugar
1 teaspoon lemon, almond or vanilla flavoring
1 bag of blanched whole almonds

    Mix oats and white chocolate in a bowl. 

    In a pan heat cream cheese, butter and half and half until cheese melts. Stir in sugar over medium heat until bubbly, then keep stirring at a low boil  for 45 seconds. Remove from heat, add flavoring and quickly pour over oats. Stir until well mixed. 
     As soon as it’s cool enough to take shape, drop blobs on waxed paper and place a blanched almond in each. Cool completely and wrap each in a twist of waxed paper. Package 3 to 5 to each snack bag for your pocket or backpack. 

Be ready for any food emergency with the Survival Food Handbook, a guide to stocking your home, boat or camper pantry with familiar, affordable supermarket foods.   See it for Kindle or in paperback at

Tuesday, August 14, 2018

Make Homemade Trail Mix in a Slow Cooker

 Gorp is a trail mix you can take anywhere, eat anywhere.

Slow Cooker Gorp
    Make it today after school and have enough packets to put in lunch boxes and backpacks for a week. 

    Butter or spray the slow cooker and fill it to within 2 inches of the top with mixed square cereals, round oat cereal, Wheat thins, cheese fish  and whole pecans, almonds and walnut halves.

    As you add layers, gradually sprinkle with a packet of dry ranch dressing mix.  In a microware container melt ½ stick butter with 1 tablespoon soy sauce and 1 tablespoon Worcestershire sauce. Slowly drizzle over the mix. Cook 3 hours on Low. Cool and dump out into a large, clean bag. Jostle gently to mix well. Add 2 cups raisins or other dried fruit and jostle again. Package in snack bags by the cupful. 

Survival Food Handbook is a guide to stocking your boat, camper or home pantry with supermarket food supplies that keep for weeks on the shelf. Be prepared for emergencies.  Order it in paperback or Kindle at

Wednesday, July 18, 2018

Delicious, Healthy Homemade Snacks for Trail or Lunchbox

Janet Groene’s
Fruity Oat Crunch

1 1/2 cups flour
1/3 cup packed brown sugar
2 tablespoons fruit flavor gelatin dessert mix*
Pinch salt
1 cup minute oats
1 stick butter 

    Grease a 9 X 13-inch baking pan and set the oven to 350 degrees. Mix dry ingredients and cut in butter until mealy. Press mixture into the pan, using te flat bottom of a glass to tamp it down. Bake 15-20 minutes or until it’s golden and crusty. Cool completely and break up into bite-size pieces. Package in snack bags. 

*If using sugar-free mix use only 1 teaspoon

See Janet Groene’s easy recipe for camping and RV travel at

Thursday, July 12, 2018

Homemade Trail Mix for Camping, Hiking, Lunch al Desko

Crunchy Cracker Gorp

 Make this recipe your very own. Use crackers or cereals suitable to your diet or allergies, such as salt-free, sugar-free, gluten-free, low fat. It’s delicious when made Wheat Thins or with traditional Yankee oyster crackers. It's extra healthful when made with bite-size shredded wheat or other salt- and sugar-free cereals. 

2 boxes or bags, 16 ounces each, cereal or small crackers or a mixture
½ cup canola or corn oil
1 package dry Ranch dressing mix
1 teaspoon garlic powder
1 tablespoon dried dillweed

 Put crackers or cereal in a large container. Drizzle lightly with some oil, mix  gently, drizzle again, mix again. Sprinkle with dry ingredients. Mix again after 15 minutes and  30 minutes, giving time for oil to be absorbed and flavors to mix.
 For parties, serve it in a bowl. For travel package it in snack bags by the cup or half cup. 

Be ready for any food emergency at home and away, using affordable, familiar supermarket supplies and easy recipes you'll actually enjoy. Survival Food Handbook isn't about cardboard dehydrates and high-priced freeze-dry foods. It's for campers, boaters, preppers and anyone who likes to be prepared. See it in paperback or Kindle at

See Janet Groene’s shortcut recipes for camping, RV travel and boating at