The Great Outdoors : How to Eat in the Wild: From Soup to Nut Cakes : Ideas: If you want to be sure you’re cooking the right stuff, check out the recipes from some experts.

It takes planning and organization to provide three meals a day on a six-day to two-week river-rafting trip or during a 100-mile horse drive up the Owens Valley. When it comes to cooking outdoors, nobody knows more than the experts who feed large groups of people for days at at time far from civilization.

We especially like these recipes from “River Runners’ Recipes” by Patricia Chambers (Pacific Search Press) and Mammoth Lakes Pack Outfit.

ARKANSAS RIVER

APPLE CAKES

(From “River Runners’

Recipes”)

2 cups whole-wheat flour

1/3 cup dry milk powder

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cinnamon

3 eggs

Oil

2 tablespoons honey

2 medium apples, grated

1 1/2 cups water, about

1 (1-pound) carton plain yogurt

1 (1-pound) jar applesauce

Combine whole-wheat flour, milk powder, baking powder, baking soda, salt and cinnamon in large bowl. Add eggs, 3 tablespoons oil, honey, apples and 1 1/2 cups water, mixing thoroughly. Batter should be runny, consistency of warm honey. Add additional water if necessary.

Place griddle or skillet over medium heat. When water dropped onto surface sizzles, brush surface with oil. Using 1/4 cup batter for each pancake, pour onto surface far enough apart so pancakes do not touch.

Brown pancakes on 1 side. When bubbles appear on uncooked surface, turn pancakes and brown on second side. Serve topped with yogurt and applesauce. Makes about 20 (5-inch) pancakes.

HOT BULL SHOT

2 (8-ounce) cans tomato juice

2 teaspoons lemon juice

1/2 teaspoon instant beef or chicken bouillon

1 to 2 ounces vodka, optional

Chopped fresh parsley or basil, optional

Combine tomato juice, lemon juice and bouillon in saucepan. Cook over medium heat until bouillon dissolves and mixture is heated through. Remove from heat and stir in vodka. Garnish with parsley. Makes 2 servings.

FRIED CHICKEN

(From Mammoth Lakes

Pack Outfit)

1 whole chicken

Salt

1 cup flour

1/2 teaspoon seasoned salt

1/4 teaspoon black pepper

1/4 (1-ounce) envelope dry onion soup mix

1 teaspoon instant chicken bouillon

Oil or shortening

2 1/2 cups milk or water

Cut chicken into 10 pieces. Soak chicken in cold, salted water 15 minutes.

Combine flour, seasoned salt, pepper, soup mix and bouillon. Drain chicken pieces, then dredge in flour mixture. Reserve remaining flour mixture.

Fry chicken in 1/4-inch oil in large skillet over medium heat about 45 minutes, turning to brown all sides. Remove chicken from pan and keep warm.

Pour off and reserve drippings from skillet. Return 5 tablespoons drippings to pan. Heat, scraping browned bits from bottom of pan. Blend in 1/4 cup reserved flour mixture and cook, stirring, over medium-high heat until bubbly.

Gradually add milk, continuing to stir constantly as sauce comes to boil and thickens. Serve gravy with chicken. Makes 3 to 4 servings.

SUSQUEHANNA

BISCUITS

(From “River Runners’

Recipes”)

1/4 cup dry milk powder

2/3 cup water

2 cups buttermilk baking mix, about

1 to 2 tablespoons oil

1 tablespoon melted butter

Combine milk powder with water. Add to 2 cups baking mix. If dough is sticky, gradually add more baking mix until dough feels dry to touch. Turn dough out onto well-floured cutting board and knead about 30 seconds. Allow dough to stand about 5 minutes.

Press dough out flat with palm of hand to about 1/4-inch thickness. Place well-oiled skillet or griddle over medium-low heat. Cut dough into 18 (2 1/2-inch) biscuits.

Brush each biscuit with melted butter or oil and place in pan. Cover. Cook slowly, 5 minutes on each side. Reduce heat if biscuits brown too quickly. Makes 18 biscuits.

WHOLE-WHEAT

3-FRUIT BREAD

(From Mammoth Lakes

Pack Outfit)

1 cup all-purpose flour

2 cups whole-wheat flour

1/2 cup wheat germ

1/2 cup bran

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup margarine, melted

1/2 cup shortening

2 cups brown sugar, packed

4 eggs

2 cups mashed bananas

2/3 cup milk

1 teaspoon lemon juice

1 cup raisins

1 cup chopped dates

1 cup chopped dried apricots

1 cup chopped walnuts

Combine flours, wheat germ, bran, baking powder, baking soda and salt in large bowl. Set aside.

Blend margarine, shortening and sugar. Add eggs, bananas, milk and lemon juice. Add dry ingredients, stirring just until well combined. Fold in raisins, dates, apricots and walnuts.

Turn batter into 2 greased 9x5-inch loaf pans. Bake at 350 degrees 1 hour. Cool before slicing. Makes 2 loaves.

CARAMELIZED

PEACHES

2 tablespoons butter

2 tablespoons brown sugar, packed

1 (29-ounce) can sliced peaches

Ground cinnamon

Sour cream

Melt butter and brown sugar in saucepan. Cook until slightly thickened. Drain peaches and stir into caramelized sugar.

Season to taste with cinnamon. Serve garnished with sour cream. Makes 4 servings.

Note: Sliced fresh peaches may be substituted.