Portzelky (say “portzelchya”)

2 cups milk
2 eggs, well beaten

1 cup warm water
1 tsp. sugar
2 pkgs. yeast (4 1/2 tsp)

4 1/4 – 5 1/2 cups flour
1 1/2 Tbsp. salt
1 Tbsp. sugar
2 cups raisins

1. Scald milk, then cool to lukewarm. Add beaten eggs and beat all together well.

2. Dissolve 1 tsp. sugar and yeast in 1 cup of warm water. Stir yeast mixture into milk and egg mixture.

3. In large bowl, mix flour, salt and 1 Tbsp. sugar. Make well and pour in liquids. Stir all together well. Add raisins and stir in.

4. Let raise until doubled.

5. Stir down and let raise again.

6. To deep fry, drop by spoonfuls into hot fat or oil, heated to about 350*F. Bake until browned on both sides, about 4 -5 minutes, to make sure center is done.

7. Serve warm. Very good dipped or rolled in sugar.

Keeps well frozen for later use. May be reheated in the oven.

Makes about 4 – 5 dozen.

Mix cream cheese and picante sauce and spread in the bottom of a casserole dish, or on a large plate.  Next, layer on refried beans, then guacamole, then sour cream.  Sprinkle on grated cheese, tomato, green onions and olives.  Serve dip with tortilla chips.

Customize by adding other nuts, seeds and dried fruit, such as: almonds, cashews, walnuts, pecans, sunflower seeds, banana chips, dried papaya or pineapple chunks, dried cranberries, blueberries, cherries, dried apples, apricots, coconut, yogurt-covered raisins…etc.

Other ingredients, such as dry cereal, granola, pretzels, chocolate chips, m&m’s, miniature marshmallows, tiny crackers, etc. can be added, as well. 

Just mix all ingredients together in a bowl and store in sealed container or ziploc plastic bags in cool, dry place.

Keep in mind, some things don’t keep as well as others.  For real on-the-trail use, you will need to consider the climate and how you will carry your snack when selecting ingredients and containers.  For example: chocolate will melt in hot climates and warm hands;  marshmallows can grow hard; crackers and cereal can get slightly ’soggy’ when in with moister dried fruits.  Plastic bags take up less room in pockets, but make sure they are durable and well-made enough that they don’t easily rip or fall open. 

In the old days, some of the First Nations peoples of North America - particularly in colder climes – used to carry a trail mix with them in leather or hide ”pemmican pouches”.  “Pemmican” was made of  a mixture of pounded up dried meat and fat, and often dried berries, as well.  Incidentally, the word “pemmican”, or “pimîhkân”, comes from the Cree language.

Microwave sliced onion and diced green pepper for 3-4 minutes in a microwavable bowl.  Stir in 3 Tbsp. salsa. 

Sprinkle 1/4 cup shredded cheese over each tortilla, place beef slices on top of cheese, then salsa mixture, dividing up evenly.  Fold tortillas in half.

Heat quesadillas for about 2 minutes each side on a preheated skillet, until cheese is melted and beef is hot.  Serve quesadillas with remaining salsa, either on top or beside.