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Chinese Food and Camping

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Dutch Oven Campfire CookingIt wasn’t that long ago (two weeks ago in fact) that I wrote an article “I Would Kill for a Sparerib“.  I was out camping with my son, and I was Jones’ing for some Chinese food.  Was also Jones’ing for sanitary facilities, but that’s neither here nor there (in fact it was a few hours away!).  But, Chinese food would have quelled my anxious tummy.  Oh for a bowl of rice… or nice hot Wonton Soup.  It was so cold up there on that barren, desolate mountain top.  Or spareribs… No matter how cold it got, I would never sacrifice my chopsticks for firewood.  No Sireeeee!  They couldn’t make me!

Maybe I was getting delusional wishing for  Chinese food.  I did survive the five mile hike.  And, I managed to eat, what they called food.  I was starving.  And sometimes, a man has to do what a man has to do.  (I cried when no one was looking!).

When I looked at the calendar this evening, panic struck!  Fear!  Uncertainty!  DOUBT!!  We were going camping again in TWO weeks!!

I realized I couldn’t get out of it.  I couldn’t let Mini Mee down.  He loved having me on the trip last time.  I HAD to get on the food committee!  And HAD to find a Chinese food recipe that we could easily make on the camping trip.  Think.  Think!  THINK!!!  I found it!

I’ve got camping fever!  And there’s only one cure… I GOTTA have Chinese food!

Recipe for Dutch Oven Chicken And Cashews


2 tablespoons oil
½ cup onion, chopped
½ bell pepper, chopped
2½ lbs boneless skinless chicken breasts, cut in to chunks
3 carrots, sliced
4 stalks celery, sliced
1½ cups cashew halves
¾ cup water, divided
1 cup sugar
½ cup vinegar
3 tablespoons ketchup
4 tablespoons cornstarch
1 20 oz can pineapple chunks, in natural juice


  1. Add oil to Dutch oven or large skillet and heat to medium-high. Add onion and bell pepper; cook and stir for two minutes.
  2. Add chicken breasts, carrots, celery and cashews. Reduce heat to medium-low and cook for 15 minutes, stirring often. Add ¼ cup water if needed.
  3. In a medium bowl, mix ½ cup water with sugar, vinegar, ketchup and cornstarch. Blend until smooth then stir in pineapple (including juice).
  4. Add cornstarch mixture to chicken and bring to a boil, stirring constantly.
  5. Lower heat and simmer for another 20 minutes or until chicken is done. Serve over hot rice.

You know something?  That doesn’t sound like an easy recipe to make.  Too many ingredients to bring.  And, I know the pains of carrying a heavy load on a hike.  Perhaps I’m wrong.  Anyone want to try it out for Mee?

I think I found an easier solution:

Freeze Dried Chinese Food!

Freeze Dried Sweet and Sour ChickenWhat could be simpler??  Light.  Easy to carry.  Simple to make.  Sweet and Sour Chicken!

AND it’s Chinese food!!

Let’s go Camping!!!

Humbly submitted for your consumption,

Mee Magnum  (“Chop!  Chop!”)

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