Pasta with meatballs, veggies, and sauce (sandy burnside)• Two 1 lb packages penne

(or other) pasta• 24 oz marinara sauce• Pesto (fresh)• Alfredo sauce (dry mix)• One package frozen meat-

balls, (package contains approximately 42)

• Grated parmesan cheese• Pine nuts• Fresh, sliced mushrooms (8 oz)• Chopped, fresh spinach

Cook pasta as directedSaute meatballsSet sauce and all condiments out for everyone to garnish as they please.

Mule Pack SectionAngeles Chapter Sierra Club

mule PacK cOOK bOOK 2013

main dishes

tOrtilla and green chili aPPetiz-ers (sandy sPerling lara)• 12oz whipped cream cheese• 4oz diced green chilis• 4oz chopped ripe olives• Tortillas of your choice (white, whole

wheat, spinach, etc.) Mix chilis and olives with cream cheese. Spread over tortilla, roll up, and then slice into 1 to 1 1/2 inch pieces.May be made at camp or ahead of time and frozen.

sadaf tabOuli (yvOnne tsai)Purchase Sadaf Tabouli mix and follow directions on package. Can add cucumbers or other veggies

sam and dave yellOw aPrOn salmOn with lemOn and caPers (sam rametta and dave wales)• 2 Medium Onions coarsely chopped• 8 Cloves Garlic coarsely chopped• 4 Oz Olive Oil• 8 Oz Mushrooms• 4 7 Oz Foil Packets Salmon• 4 Oz Capers drained• 8 Oz. Lemon Juice• 2 Cups Dry white Wine• 1 or 2 Fresh Lemons wedged for garnish• Salt and Pepper• 6 Cups Instant Brown Rice (Cooked ac-

cording to box)

1. Combine onions, garlic, and olive oil in large pot. Saute until onions are translucent and tender.2. Add mushrooms and saute until hot (about 3 minutes) 3. Add salmon, crumbling into small pieces as you saute mixture until hot and well mixed (about 3 minutes).4. Add capers, lemon juice, and white wine. Saute until hot. Simmer for 5 to 8 minutesletting all flavors blend. 5. Adjust flavor with lemon juice, white wine, butter (if available), and salt & pepper. 6. Serve over Rice and garnish with Lemon Wedge.

Pasta al limOne (miKe Kanne)• 1 pound angel hair pasta • 1 lemon• Zipper-Lock Bag #1: • 1 zucchini, 1 summer squash, 1 red bell pepper,

2 celery stalks, all cut lengthwise into thin strips• 1/2 teaspoon salt• 2 tablespoons extra virgin olive oil• Zipper-Lock Bag #2: • 1 stick butter, cut into small cubes• 2 cups grated parmesan cheese• 1/2 cup chopped parsley• 1/2 cup chopped basil• 1/2 teaspoon salt

At home: Mix and seal both bags.In camp: Add 4 tablespoons water to bag #1 and shake. Cook pasta according to package directions, placing bag #1 in the boiling water with the pasta while it cooks. When the pasta is done, remove the bag and strain the noodles. Empty both bags into the pasta and mix. The remaining heat will melt the but-ter and cheese. Cut the lemon in half. Squeeze the juice on top of the pasta just prior to eating.

tOrtellini with Pasta sauce and meatballs (sandy burnside)• Package(s) tortellini• Can(s) any type tomato sauce• Veggies• Chicken, tuna, other canned meats on the

sideCook tortellini according to directionsAdd tomato sauce and veggiesServe with meats on the side

main dishes

Pasta with meatballs, veggies, and sauce (sandy burnside)• Two 1 lb packages penne (or other) pasta• 24 oz marinara sauce• Pesto (fresh)• Alfredo sauce (dry mix)• One package frozen meatballs • Grated parmesan cheese pine nuts• Fresh, sliced mushrooms (8 oz)• Chopped, fresh spinach

Cook pasta as directedSaute meatballsSet sauce and all condiments out for everyone to garnish as they please.

cabbage salad (christine tate)• 1/2 cabbage• 1/2 small fennel bulb• 1 red bell pepper• 1 cucumber• 1 small apple• 1 package raw kelp noodles (sold at Whole

Foods; these keep very well, even when opened)

Some or all of the following can also be added:• Kale, spinach, and basil • Sun dried tomatoes• Celery• Carrots Olive oil and rice vinegar to taste for dressing

Slice all veggies very thin and toss together

main dishes

bean stew and sausages (alan schimPff and tOm mOllOy)• 4 cans white beans• 2 yellow onions, chopped• 1 red onion, chopped• garlic, minced• 6 tomatoes, chopped (or canned tomatoes)• 1 cup white wine• Meat sausage• Vegetarian sausage

Saute garlic and onions. Add tomatoes and cook until soft.Add wine and bring to a boil.Lower temperature and add beans, bring to a simmer, and cook for at least a half hour.Separately, saute sausages until brown. Can be sliced and added to bean stew, or served whole as a companion dish.

salmOn, POtatOes and Peas (mary Kay Prentice)• Large cans of salmon• Packages of Instant mashed potatoes• Freeze dried peas• Packaged hollandaise sauce

Prepare the ingredients and serve with sauce on the side

tacO salad (sandy sPerling lara)• Chips• lettuce or shredded cabbage• Tomato• Cheese• Red Onion• Canned corn• Black Beans • Salsa

Mix all ingredients.Serve on the side:AvocadoLimesChicken chunks Black olives

desserts

main dishes

tuna, veggies and tOP ramen (lOr-raine and richard seidmeyer)• Garlic chopped• Onion chopped• Sun-dried tomatoes• Red bell pepper chopped• Carrots sliced• Mixed vegetables (backpacker dried or TJ

package fresh)• Other veggies (either dried or fresh)• Tuna in packages• Top Ramen noodles• Pepper

Sauté garlic, sun-dried tomatoes, and onion in oilPlace all other veggies in water sufficient to cover and simmer; when done, drain and add tuna.Bring another pot of water to boil; add top ramen sufficient for number of peoplePrior to serving, put everything together and add pepper to taste and heat briefly.NOTE: Dried backpacking veggies can be or-dered through Campmor.

mule PacK trifle (sarah KOrda)• 1 package of Nabisco Famous Chocolate

Wafers• Chocolate pudding (one package)• Vanilla pudding (one package)• Unsweetened fruit cocktail

Crumble wafers in the bottom of a 9X9 panCover with layer of pudding: 1/2 dark choco-late, 1/2 vanilla Cover that with a layer of unsweetened fruit cocktailSprinkle top with left over crumbled wafers, shaved dark chocolate, or dark chocolate chips