I want to make my own snack bars and I'm not too fond of wheat germ and oats. Any ideas?

	Ask the Expert Dorcas Miller Outdoor cookbook author Dorcas Miller believes ingredients should have zing - or they should stay at home. Ask Dorcas a question Meet Dorcas Previous Answers

What you need is pemmican, a concentrated food made of dried meat or fish, fat, and dried fruit. Native Americans made pemmican into small cakes or packed it in a rawhide container called a parfleche. The food was sustaining on long trips and when game was scarce.

Alas, dried buffalo meat and buffalo tallow are no longer available, so you'll have to settle for more modern fare. Try this recipe, which can be varied by using either raisins or dates. These bars are definitely not low-fat (they have four times as much fat as a PowerBar), so you may want to reserve them for the backcountry when you're working hard.

Apricot Bars

Mix well. Press into an 8-by-8-inch square greased pan. Bake 30 minutes or until firm. Cut into 12 bars but leave in the pan to cool. Later, package individually and store in a refrigerator or freezer.

Makes 12 bars with 220 calories/bar.

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