California Whitewater Rafting W.E.T. River Trips

W.E.T. Rafting Menus & Recipes
Welcome to W.E.T. River Trips
California whitewater rafting on the American River offers many of our favorite menus. Please see below for our most requested river rafting menu items. You asked for the recipes and here they are! Please note that they have been modified to accomodate serving sizes for four to six people. Please contact your local ordinances regarding fire regulations if you attempt these in your backyard, park or local camping areas. Otherwise, modify them further by creating them in your own kitchen!

Conglomerate Omelette
This is a simple egg scramble with lots of goodies!
8-10 large eggs,1/8 cup milk or water (optional), 1/3 cup of each chopped red peppers, mushrooms, yellow onions, green onions; and 1/2 cup of shredded cheddar cheese. Mix eggs & milk in a separate bowl with a fork or whisk. Meanwhile, heat skillet to medium-high with a tablespoon of olive oil. Saute yellow onions until edges are brown (not quite carmalized) and then add peppers & mushrooms and stir until skillet mixture is well-cooked with no excess liquids. Pour eggs in slowly while stirring skillet. When eggs are done to your taste, add shredded cheddar cheese. Watch as the cheese melts. When cheese changes to a shiny, gooey consistency; stir in green onions and serve. If doing this in a Dutch Oven, place coals below in an even pattern below the oven. Experiment! If too hot, remove coals.
W.E.T. Albacore Salad
Everyone's favorite tuna salad!
First two cans of the best solid white albacore tuna packed in water; 1/3 cup of each diced white onions, diced sweet pickles (do not use pickle relish), diced carrots, diced celery; 2 tsp capers; and saffola mayonnaise to taste. Your favorite bread or chips. Open tuna, drain well & flake with a fork. Add diced ingredients & capers. Add mayonnaise to your liking. Serve on whole grain breads, pita or chips.
Pesto Pasta ala W.E.T.
Pesto with Feta & Olives!
Water; linguine or angel hair pasta; your favorite pesto recipe or pesto from your deli; 1/2 cup of feta cheese; can of pitted black olives; and 1/3 cup each shredded parmesan & romano. Boil pasta in water to al dente. Drain well. Immediately add pesto to taste. Stir well until pesto is distributed. Add feta and black olives and stir again. Salt is not necessary, but you might want some black pepper. Serve with your favorite roasted chicken or salmon steaks.
Guacamole W.E.T. Salad
Chunky "Guac" is a meal in itself!
6 just ripe large black avocadoes (firm, not mushy); 1/4 cup each diced red onion, roma tomatoes; diced jalapeno (optional); chopped cilantro to taste (optional); small can black pitted sliced olives; 2 Tablespoons of lime + 1 tsp; and 1/2 cup of your favorite fresh salsa. Slice avocadoes into a small dice. Add 1 teaspoon of lime. Add all ingredients except for cilantro and remaining lime. When ready to serve, add cilantro and lime (optional) and mix well. Serve on fresh tortillas with Monterey Jack or Pepper Jack for a complete meal.
Pineapple Upside-Down Cake
Easy and simple!
Prepare your Dutch Oven & coals. One box of your favorite yellow cake mix; 1/2 cup brown sugar; 1/4 cup butter; small can of sliced pineapple rings in its own juice; small can of Mandarin orange segments in its own juice; & maraschino cherries Pour cake mix into a large mixing bowl. Use olive oil & one extra egg to the recipe from the cake mix. Use pineapple juice instead of water in the cake mix directions. Mix well until smooth and thick. Liberally butter the bottom and sides of the Dutch Oven or cake pan. Sprinkle the entire surface 1/4 inch deep with brown sugar. Place sliced pineapple rings in a symmetric pattern allowing space between rings. Fill the spaces around rings with Madarin orange segments. Add maraschino cherries in each hole of the sliced pineapple rings. Pour mix into Dutch Oven (or cake pan if you are at home). Cover Dutch Oven with lid. Add coals in an even pattern below the Dutch Oven and on top of the lid. Less is better! Watch the cooking time. You may need to experiment with the numbers of coals based on the size of your Dutch Oven. Keep in mind that you are trying to regulate the heat evenly. OR bake in a 350 degree oven & follow the cooking times given on your cake mix. Test with a sharp knife for doneness. Cool thoroughly & invert onto a serving platter. Enjoy!

Our guide staff chefs use El Dorado County Environmental Health Division regulations. Our staff includes a certified Food Safety employee and the staff follows all sanitation guidelines. W.E.T. River Trips is permitted by El Dorado County Environmental Health Division. Inspections are done prior to each season by El Dorado County Health and Safety employees. Perishable food is stored at temperatures below 41 degrees Fahrenheit. No food is reused for public consumption. Food preparation is done with your safety in mind. Sorry, no raw meats or raw fish are provided on our river rafting trips.

Disclaimer: All foods are provided as part of your trip. We do not take responsibility for any recipe failing in your attempts to duplicate our menus. Please note that our guides do not measure anything! They have prepared the food so many times that each one has their own style of cooking and may add an extra shot of garlic or less of another ingredient.

Spring Break Student Rates also available! Ask for College Student Discounts! 1.888.723.8938

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For more information on W.E.T. River Trips, please visit California whitewater rafting. Special discounts can be found at American River whitewater rafting and South Fork American River. Northern California river rafting info on white water rafting in California is also at RAFTWET.com.