Food Recipies

SHERPA TEA:
A high fat- yielding drink which is one of the 3 basic fuel sources for the inner body furnace and FAT is ESSENTIAL IN SURVIVAL.
You mix 1 oz. of powdered milk with 1 oz. of sugar and 1 oz of margarine with a sprinkle of instant coffee.
The dry ingredients can be mixed prior to your venture & the margarine carried in a squeeze tube.
Heated in a cup of water the Sherpa tea can be the quick filling warm-up one needs while waiting his meal to be ready.

TORTILLA:
To replace bread on a trail one can convert to Tortilla thus prevent the same storage problem that preserving regular bread would present.
You just premix the basic ingredients of flour or cornmeal, baking powder, shortening and salt and store them in a plastic bag all waiting you for meal time just to add water and cook it to your starving satisfaction.
Carbohydrate is also ESSENTIAL in your survival, this Tortilla will give it.

MONK MICHAEL APPLE JELLY:
Use apple or even better #pommette# when they are real small, 3 quarts; remove the chalice and the tails of those #aigre# & full of juice well matured cut in small pieces.
Do not peal off nor remove the heart, now add 6 1/2 cups of water and bring to boil & let it simmer with lid on for 10 minute now smash the whole thing and let it simmer again with the lid on for 5 or more minutes.
Now add to those 5 cups a small 2 table spoon of lemon juice then add 7 1/2 cups of sugar and 1 pkg. of CERTO preserving ingredient this will give you a total capacity of 8 fantastic apple jelly not found in any store. Very Yummy.

COOKING & Cook-King!:
Don't forget to bring the spices. REMEMBER also to look in our plants to find some natural spices to help the moral along.

GORP:
Taking small place and high energy value found in many food stores but which can be home made. The basic elements are nearly ALWAYS the same even if there are some other recipes.
You find chocolate, nuts & dry raisins. Using a #bain-marie# to melt the chocolate then add the peanuts, then dry raisins, then add the grounded nuts.
Or granola or other berries or dry fruits of your choice at the rate of 1 handful for each ingredient. Let it cool then break it into chunks & put it in wax or Al.. Paper.

RECIPES:
Some recipes should be added ex: chilli con carne etc. about 30 max. this is not a cook book but it helps soup & stew. Etc.

SARASIN PANCAKE:
#Sarasin# pancake recipe for 2 persons this mix should be done at home before you leave all you then add is 2 table spoon of oil and 2 to 3 cups of cold water and bingo Jane beats Tarzan.
1 cup of #Sarasin Flower# + 1/2 cup of corn flower, 1/2 cup wheat flower + 1/2 cup of germ wheat, 1/2 cup powder milk + 2tbsp powder eggs, 2 the spoon of #poudre pate# + 1 tea spoon of salt.
Mix them all well together add the oil and cold water (above) mix all till you get a thick smooth paste and cook in a hot pan that you have oiled before, ready when you yell.

INDIAN BREAD:
1 cup of flour 1/2 tea spoon of salt / 1 Tea spoon of #poudre a pate# 1 tea spoon of sugar or honey / 1 Tea spoon of powder milk / 2 soup spoon of vegetable oil.
Mix all the ingredients and add 3/4 cup of cold water so as to obtain a thick paste. Mould it in a bread shape about 2.5cm thick while you knee the dough as little as possible. Powder it with some more flour & bake it after these manners.
HOW TO COOK INDIAN BREAD:
1) In a #closed up pot#: Put the bread in a skillet. Next put some stones in a big cauldron onto which you put the skillet & cover the cauldron that you put over hot coals for 30 minutes or till the bread is ready. Check the cooking by sticking into the bread a small twig, if the twig comes out clean it is ready.
2) In a skillet: put the bread into a hot well greased skillet and hold it over the fire till you have a crust appearing under the top of the bread then turn it over to bake another crust.
Next remove the skillet away from the fire but close enough so that it still takes some of the heat and then let it cool off.
3) #Au four a reflector#: Wrap the bread into aluminium foil and put it into the oven.
Put the whole apparatus about 20cm from the fire and keep the fire going on for about 20-30 minutes while from time to time you turn the bread then remove & go for it.

#GATEAU AU GLAND DE CHENE# :
(Oak usefulness)
2 cups of #gland de chene flour# + 1/2 tbs. salt + 3/4 cup water. Mix the ingredients and bash them till you have a solid paste. Let it rest for one hour.
In a skillet heat up 3 tbs. of oil and drop the paste so as to get cakes about 8cm, lower the heat or put the skillet away from the fire but not too far and let the cake get a nice tan on both sides. CAN BE EATEN hot or cold and they will keep for many days.

FLOUR & OTHER WILD SOURCES OF FOOD:
To make flour out of wild plants is quite an experience but if you have time the experience is well worth it taste wise etc. The easiest tubercles to transform are those of the #sagitaire et du souchet# comestibles# .
Smash them up and put the pulp into cold water then close well the container and shake it good. Next filter it all to get rid off the fibres and let it #decanter.#
Empty the water, replace the water and start all over again as often as you need it till the water has lost its viscosity.
Strain the flour and use it as such as a paste with the cold water it contains already or let it dry up and mould it or smash it up again with a #pilon# for later usage.

Nuts and #noisettes# make a delicious flour and give oil as well. Grind them with a stone and let it boil slowly with their shell. Little by little the pieces of almonds and the oil will float to the surface.
Remove them as they come up and filter them. Let dry the almond pieces close to a fire then grind them real smooth.
If you love the #beurre de noisettes# all you have to do is to grind the pieces of almonds into the oil that you have kept.

It is not an easy job to do flour from seeds. Hard to do while using a #pilon et mortar# even harder if you use 2 stones.
To give an added taste to your wheat flour you can add a handful of flour coming from the grinding of #seed de quenouilles, d'oseille or de chenopode blanc.#
First remove the seeds from their kernels either by rubbing them quickly into your palms as you would do for the seed of #amarante# or by beating or threshing them with a stick or by stamping them with your feet in the case of the #pourpier ou bourse a pasteur#. Only keep what is eatable.
To get rid of #les graines de la balle# take 2 containers and transverse them several times letting the wind do the sifting job for you.
In order to help you along if making flour out of seeds, roots or nuts look closely to the water shore till you find natural rocky pots made by erosion and use some stone as mortar easy to handle.

PINHOLE:
Parch husked seeds on hot stones by the fire. The heat will cook and dry seeds without roasting them. This Pinhole will keep well. Eat cold or re-heat.
Add to stews or place a handful in a mug of hot water-tasty and nutritious. Dry they will not be properly digested, but they will fill the belly. It is better to grind them into flour.

FLOUR:
Grinding flour without a proper mill is hard work but can be done by pounding with a smooth stone on a hard surface.
Look for a large tone with a depression in the middle to place the grain in. Use a circling motion as with a mortar & pestle.

ANOTHER WAY TO GRIND FLOUR:
Is to hollow a tube of hard wood and to pound a stick up and down inside it on the grain. Mix flower with a little water and knead into a dough.
Bake into an oven or make into thin strips, wrap around a shave green stick and cook over hot embers.

METHOD #3?:
Is to make a dough into fist-size balls, flat them and then drop hot pebble-size stones into the centre and wrap the dough around them.

Lick your fingers before picking up the pebbles-if you are quick enough the moisture stops the pebble from burning you- or use sticks or tongs to lift them.
Flour does not have to be made from cereal grains. Use the flowering heads of Cat's Tails or boil and mash up peeled roots, of Wild Calla for instance, or EDIBLE barks.
Those that are not harmful Raw can be steeped in water and crushed with a stick or stone to free the starch. Remove fibres, leave starch to settle, then pour off the water and you will have your flour.

SAUSAGES:
Thoroughly clean intestines, turning them inside out to wash. Fill with a mix of half meat with half fat bound with enough blood to hold the ingredient together.
Tie the ends and boil. Once cooked they can be preserved by cold smoking in a smoke tepee over a chimney.