I know the author of that book (Backpack Gourmet.) Her husband
was my accountant. They have hiked all over the world. She has
tempted me with some of her recipes, but alas I have never made
any. I don't have the time, I tell myself. She says otherwise.
They always eat like gourmets when hiking...
-Rick
On 8/13/2024 8:08 AM, Nancy via
groups.io wrote:
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BTW those Pringles tortilla chips are no longer
made
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My recipe is adapted from the Backpack Gourmet
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5 cloves garlic
2 scallions
15 oz black beans, rinsed and drained
1 ripe avocado, peeled and pitted
3 ripe tomatoes, chopped
juice of 1 fresh lime (2 Tablespoons)
1/2 t chili powder 1/4 t salt.?
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Actually I replace tomatoes with my favorite
salsa (Safeway Southwest Style Hot). When I use
salsa I skip the chili
I sometimes add a couple of ears' worth of corn
Add cumin (lots)
Add Olive oil
Add cilantro
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Wooze it up in the food processor until it's
paste like
Dry on parchment paper
Break up dried hunks (sometimes in food
processor)
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Recipes says to take 2 oz (dry) servings.? I find
this about right.?
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To make home made tortilla chips cut thick
tortillas (Trader Joe's are too thin) into 6 pie
pieces, spray of both sides with olive oil, salt.?
Toast at 350 until crisp.?
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Another trick for lunches is cutting bagels cross
wise (so you produce little rounds) spray with olive
oil, salt, toast at 350 until they are crispy.? Very
good with dried hummus.?
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Judy McGuire
