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Many commercial trail mixes are ‘way to sweet, too salty and have too much fat. It's crucial to eat right anywhere, any time, especially if you rely on gorp when you’re backpacking, camping, hiking, climbing, traveling. or perhaps you grab a trail mix for lunch at your desk or brown bag it for a flight.
Here’s a savory, “main dish” gorp. Just add a bottle of water or carton of milk.
String Cheese Snack Gorp
3 cups string cheese in small bite-size slices
1 to 2 cups dried apricots, diced
1 tablespoon ( or more) mixed seasoning such as Jane's Mixed Up Salt, Mrs. Dash or McCormick's Salad Supreme
8 cups mixed square cereals (rice, wheat, corn)
1 cup unsalted walnut halves
1 cup unsalted pecan halves
Put cheese pieces in a big bag or bowl and sprinkle with seasoning . Mix gently to coat. Add apricot pieces and more seasoning and mix again. This keeps sticky cheese and apricot cuts separated throughout the finished gorp.
Add cereals, nuts and more seasoning to taste. Mix gently and package by the cupful to make a meal or by the half cup for snacking.
Canned and packaged foods are good travel insurance. Even a day trip can turn into a longer-than-planned, hungry and even life-threatening adventure. For a book on provisioning your camper, boat , cabin or fish camp with familiar, affordable, shelf-stable pantry foods from the supermarket see Survival Food Handbook, published by International Marine division of McGraw-Hill. http://amzn.to/1WdYqbe
See Janet Groene's simple, shortcut recipes for camping, boating, glamping and tiny homes at her free weekly ezine, https://campandrvcook.blogspot.com
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