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Clues to Food

Clues to Food

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Clues to Food

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Mar 6, 2014


Warning! The contents of this book will give your taste buds some serious “YUM” moments.
Some of the recipes are prize-winners. Some require a little research. Some are good on the tongue. Some are simply tongue-in-cheek. This tasty collection is offered up from the personal collections of the world-wide family of letterboxers - people who love hiking, playing outside, making their own fun, and enjoying good food when they get home.

Mar 6, 2014

Sobre el autor

A M Jenner is a mother and grandmother who lives in Gilbert, Arizona with her family, a car named “Grey Ghost”, and around 5,000 books. A self-professed hermit, she loves interacting with her fans online, and was last seen entering the library.

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Clues to Food - A M Jenner



Party Offerings

Letterboxing Tips

Green Salads

Jell-O and Fruit Salads

Pasta Salads

Potato Salads

Miscellaneous Salads


Stealth Tips



Carving Tips

Bread Machine Recipes

Yeast Breads

Flat Breads

Quick Breads

Sweet Breads - Not what you're thinking!

Miscellaneous Breads

Uses for Unused Erasers and Carving Rubber




Other Meats

Meatless Main Dishes

Miscellaneous Main Dishes

Essential Letterboxing Equipment



Other Fattening Stuff

You might be a letterboxer if...

Recipes for Drinking

Recipes for Eating

Recipes for Canning

Recipes for Playing

Recipes for Cleaning

You might be a postal letterboxer if...


Editor's Note:

Each and every recipe in this book has been contributed by a letterboxer. If you received this book as a gift and don't know what letterboxing is, you can find out at www.atlasquest.com or www.letterboxing.org. In short, letterboxers are people who enjoy being outside, hiking and enjoying nature in their own special way.

Online and on the trails, they are known by their trail names, and by their signature stamps. Each recipe is credited to the contributor by their trail name. For as many as possible, black and white photos of their signature stamp were included in the print version.

Thanks and Dedication:

Wow! I can't believe it! So many people have given their best and favorite recipes to make this book a reality. I'd love to thank them all, right here on the front page, but that would take up too much space. The speed of the seventy five original collaborators was amazing. From conception to the deadline was only six weeks, from mid-November until New Year's Eve. Thanks so much for taking time from your busy holiday schedules to submit recipes.

The accuracy of the recipes in this book was left up to the contributor; I wasn't able to test them all, though I have to admit some were tried beforehand and were divine. Here then, is a collection of the family favorites, the tried and true recipes of letterboxers of the world. Enjoy!

I'd like to dedicate this book to Ryan, our beloved and beleaguered Green Tortuga. Without him many of us will still be letterboxing, but there would be no online community of letterboxers, and this book, not to mention our many close friendships, would never have happened. Thanks, Ryan, for AQ, and everything you have to go through to keep it running…and for putting up with all of the strange people who hang out at your little corner of the web.

A M Jenner


Spicy Cheese Hors-d'oeuvres

Amanda from Seattle

1/2 lb Cracker Barrel Cheddar Cheese

2 sticks margarine

2 C plain flour

3 C Rice Krispies

1/2 tsp salt

dash red cayenne pepper (about 1/8 tsp)

Grate cheese and cream with margarine. Add flour, salt, and pepper. Stir in Rice Krispies. Roll into balls. Put on a cookie sheet and press with a fork. Bake at 350°F for about 12 minutes. Let cool and eat.

Pepperoni Puffs


1 or 2 cans of biscuits

package of sliced pepperoni

a block of Colby jack cheese

preheat oven to the temperature on the biscuit can

separate the biscuits and flatten them out

Slice up the cheese so its like a quarter inch thick in a small square, enough for the amount of biscuits that you have, then you put a slice of pepperoni slice of cheese and then another slice of pepperoni and fold up the biscuit around it so the cheese and pepperoni or completely sealed in

Place them on a baking sheet seam down and cook them for the amount of time on the biscuit package

Can also be made with pre made meatballs cut in half... then serve them with your favorite pasta sauce for dipping and boom...little meatball subs

Goofied Eggs

Goofy Girl

12 hard boiled eggs

3 Tbsp dill pickle relish

6 Tbsp mayo


Peel eggs and cut in half lengthwise. Take yolks out and mash with a fork. Add relish and mayo to yolks. Put yolk mixture in a pastry bag with an open star tip and decoratively put filling in eggs. Sprinkle with paprika and if you can restrain yourself, serve to your guests.

Cheerwine Candied Bacon


1 package thick cut Bacon

1/2 C brown sugar

1 C Cheerwine (or dark beer)

Preheat oven @375

Cover a cookie sheet completely with alluminum foil then place wire racks on top so the Bacon can be raised off pan

Place Bacon side by side on racks, can touch but don't overlap

Bake for 10 minutes

Mix brown sugar and soda/beer together well

Remove Bacon from oven, turn each piece over then brush on sugar mixture, put back in oven for 7 minutes

Repeat process every 7 minutes until mixture is gone or Bacon is crispy (usually 3 times per side)

You can do it with any dark soda. Coca Cola, root beer, or Pepsi would work too! The next time I make it I'm going to try it with root beer.

Spinach-Turkey Appetizer

Prairie Dog

1 10-oz pkg frozen chopped spinach, cooked and well drained

1/3 C light cream cheese spread

1/2 C shredded reduced fat mozzarella cheese

1 Tbsp grated parmesan cheese

1 Tbsp finely chopped onion

1/4 tsp garlic powder

24 slices deli-style turkey breast

Preheat oven to 350° F.

Mix spinach, cheeses, onion and garlic powder until well blended. Flatten turkey slices and place 1 slice in each of 24 mini muffin pan cup. Fill each cup with 11/2 tsp of spinach mix. (You can cover and refrigerate several hrs until ready to serve) Bake 15 min or until heated; serve warm.

Buffalo Chicken Dip


1 lb chopped fine cooked chicken breast

1/2 c Hot sauce (Franks or Texas Pete)

1/2 c ranch dressing

8 oz whipped cream cheese

2 cups shredded cheddar cheese

Preheat oven to 375

Mix first 4 ingredients together with 1/2c of the shredded cheddar cheese, then spread into a medium sized oven safe dish and cover with remaining cheddar cheese.

Bake uncover for 25 minutes or until cheddar is bubbly and starting to brown.

Serve warm with your favorite dipping chip. Or sliced veggies.

Skyline Chili Mini Quiches

Mama Stork

bag of Tostito Scoops

can of Cincinnati-style chili (Skyline recommended)

cream cheese

shredded cheddar

Heat oven to broil. Place Scoops closely together on a cookie sheet. Place a dollop of cream cheese in each. Heat chili in microwave or pan; pour into Scoops just covering cream cheese. Top with shredded cheddar. Broil until cheese is melted and bubbly.

Note: Cincinnati style chili is quite different from the hearty, meaty chili of the Southwest. It is often served with shredded cheese on hot dogs, Coney Island style or over spaghetti noodles and topped with cheese (3-way) and red beans or onions (4-way) or both (5-way). My personal favorite brand is Skyline, but other Cincinnati brands include Gold Star, Empress and Dixie.


Glenn's Nut Mix

Safari Man

Pecans, Almonds, Filberts, Dirt, Worms, and Grass Clippings.

1. Remove nut from jug.

2. Using nut cracker, Hammer or Heel of shoe, crack nut. (Caution: Using your teeth may be hazardous to your health!)

3. Pick nut from shell.

4. Eat nut (not shell).

5. Repeat recipe for remaining nuts.

6. Vacuum floor.

Simple Pickled Eggs


Traditional Brine ingredients:

4 cups cider vinegar

1 cup water

1/2 to 1 cup sugar (depends on how much 'bite' you want them to have)

2 tsp salt

2 - 3 tsp pickling spices (again, depends on how strong you want it)

Combine all ingredients and bring to a boil. Cook for several minutes to make certain everything is dissolved, then turn it off and allow to cool completely to room temperature. If you add ingredients to hot pickling brine they will turn rubbery.

Jar ingredients:

eggs, hardboiled and peeled

1 small onion, sliced thinly

2 - 3 whole peeled garlic cloves

To pickle, layer eggs and onions and garlic in the jar, then cover with brine. Refrigerate for at least three days, stirring gently each day. You can begin eating the eggs in three days and they keep for a couple months in the refrigerator. I usually start with a dozen and a half of eggs and date the jar on the outside. When the eggs are gone, I dump the brine and start over. I've heard of folks who keep the brine for a very long time and insist that it doesn't need to be refrigerated but I admit to being a little too distrustful for that.

If you like the traditional southern 'red' pickled eggs (what can I say, I'm a Yankee!), I've been told a little beet juice is just what you want.

Maple Nut Crisp

Lime Rosebud

This is an easy holiday recipe that I make. I also sometimes drizzle it with chocolate.

44 club crackers

1 C unsalted butter, cubed

1C packed brown sugar

2 Tbsp maple syrup

1/2 C chopped pecans

1/2 C chopped walnuts

1/3 C chopped almonds

1/4 tsp maple flavoring

Place crackers in a single layer on a parchment paper-lined 15 inch x 10 inch baking pan. Set aside.

In a small heavy sauce pan, melt butter over med heat. Stir in brown sugar and syrup. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Stir in remaining ingredients. Spread evenly over crackers.

Bake at 350°F for 10-12 minutes or until tops appear dry. Cool completely on a wire rack. Break into cracker pieces. Store in an airtight container. Yield 44 crisps

Fruit Salsa with Cinnamon Chips

Queen Mother

Serves 2 nicely as a salad on a hot summer day or also works well as an appetizer. This recipe can easily be doubled or tripled, or more.

Cinnamon Chips:

Lay 4 small or 3 large flour tortillas on a cookie sheet. Brush them with melted butter and sprinkle them with cinnamon and sugar. Cut each tortilla into 8 wedges (easiest with a pizza cutter). Bake at 350º F for about 8 or 10 minutes until the chips are crisp.

Fruit Salsa:

1 peeled, cored apple

1 peeled kiwi

1/2 C sliced strawberries

11/2 tsp apricot preserves

11/2 tsp brown sugar

Place the preserves and brown sugar in a bowl and mix well. Chop the apple in a food processor and mix into the preserves and sugar. Chop the strawberries and kiwi and mix into the apple mixture.

Party Offerings

Fast and Easy Salsa

The Little Foxes

1 can black beans

1 can corn

salt and pepper

1 can black olives, sliced

1 onion, chopped

cilantro, chopped

1 can diced tomatoes with green chilies

Goofy Apple Snack Mix

Goofy Girl

3 C French Toast Crunch Cereal

2 C mini pretzels

11/2 C dry roasted peanuts

11/2 C frosted Cheerios

11/2 C apple cinnamon Cheerios

11/2 C yogurt covered raisins

11/2 C apple flavored jelly beans (red and green)

6 oz dried apple chips

2/3 C sunflower kernels

Mix it all together and separate for gifts.

Picnic Corn Relish


4 C frozen corn kernels

1/2 C chopped sweet onion

1 C chopped zucchini

1 C chopped green pepper

1/2 C densely packed fresh cilantro

1/3 C sugar

1/3 C vinegar

2 Tbsp vegetable oil

1/2 tsp black pepper

Salt to taste

Put corn in a colander and rinse with water to thaw. Drain well and place in serving bowl. Add onion, zucchini, green pepper and minced cilantro.

Microwave sugar and 1/3 cup water in glass measuring cup for 45 seconds until sugar dissolves. Whisk in vinegar, oil and black pepper. Taste and add salt if necessary. Pour dressing over vegetables and stir to coat. You can refrigerate, covered, up to 2 days.

People Chow

Mama Stork

16-oz pkg chocolate chips

1/2 C butter or margarine

1/2 C creamy peanut butter

1/2 tsp ground cinnamon

8 C toasted oat cereal

2 - 3 C sifted confectioners' (powdered) sugar

Stirring constantly, melt chocolate chips and butter in a medium saucepan over medium heat. Remove from heat and add peanut butter and cinnamon. Stir until smooth. Place the cereal in a large bowl and pour chocolate over cereal. Stir until evenly coated. Pour confectioners' sugar into a large paper bag. Add coated cereal. Take outside and shake until coated.

Store in an airtight container.

Mom's Vegetable Dip


1 C sour cream

1 C Hellmann's Mayonnaise

11/2 tsp dill weed

11/2 tsp Beaumonde seasoning

2 Tbsp grated onion

Mix all ingredients thoroughly. Chill a few hours before serving.

Dixie's Favorite Salsa

The Little Foxes

If I'm coming to a gather that's a potluck, Dixie won't even let me sign up unless I make this salsa!

roasted garlic (whole)


lime juice


14-oz can of diced tomatoes with green chilies

To Roast garlic: Preheat oven to 350ᵒF. Slice 1/4 inch off top of garlic bulb. Place in a small baking dish and drizzle with olive oil. Bake in preheated oven for 20 minutes, until outside is lightly browned and garlic cloves are soft. When cool enough to touch, squeeze each clove to extract softened garlic.

In small food processor, blender (or you can chop by hand)

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