| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood |
|
|
2 |
Servings |
INGREDIENTS
|
|
** Package Together ** |
| 1 |
tb |
Dried Onions |
| 1 |
tb |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
ts |
Dill Weed |
| 1/4 |
ts |
Tarragon |
| 1 |
ts |
Chives, Freeze-Dried |
|
|
** Package Separately ** |
| 3 |
tb |
Margarine |
| 1 1/2 |
c |
Instant Mashed Potatoes |
| 1 |
c |
Whole Dry Milk |
| 1 |
|
Env Lemon Juice Crystals |
| 1 |
|
Trout Fish Fillet |
INSTRUCTIONS
1. Add 1 quart of water and the seasonings to the pot, heat to boiling. 2.
Mix the margarine, potatoes, and milk with a little cold water to a creamy
consistancy. Stir into the boiling water. 3. Cut the trout into bite-sized
pieces. Add to the pot and simmer gently until the fish is done, about 5
minutes. 4. Salt to taste, season with lemon crystals. Makes about 5 cups,
not including fish.
Variation: a. Use canned minced clams, whole shrimp, or oysters when the
fish aren't biting. Add canned fish at the end, and only cook long enough
to warm the fish.
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
From: Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995 08:46:13 Pst
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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