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Dairy Camping, Pasta 4 Servings

INGREDIENTS

1/4 lb Linguini or vermicelli
3 Garlic cloves
1/2 c Dried bacon pieces
2 T Dried parsley
1/2 c Parmesan, grated fresh
2 1/2 T Oil
Salt and pepper
1 T Flour *
1 T Dry Milk *

INSTRUCTIONS

You may substitute a fresh raw egg for the flour and dry milk if you
like.  Add the egg to the cooked, drained pasta, along with the bacon
mixture, and toss. Then mix in the cheese.  Trail Information:  Time:
15 to 20 minutes  Water: 1 quart  Equipment: 1 frying pan, 1 pot
Packing the food: Put into three small bags, then package with the
trail directions:  pasta garlic, bacon, parsley cheese  Carry in
general provisions: flour and dry milk or fresh egg, oil,  salt and
pepper.  Trail directions:  In a cup, mix 1 T dry milk with 1/2 c
water.  Have the flour handy.  Boil a pot of water, cook the pasta 5
minutes or until just done,  drain, and keep warm if possible. Smash
garlic cloves under the flat  of your knife blade and chop them. In the
frying pan, heat oil and  cook the garlic 1 minute over medium heat.
Add the bacon, parsley and  1 T flour. Cook about 2 more minutes. Be
careful not to burn. Add the  milk and stir. Add the pasta and cheese
and toss.  Season  with salt  and pepper.  Source:  The Hungry Hikers
Book of Good Cooking, by Gretchen McHugh  Typed by:  Carla Taylor

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 144
Calories From Fat: 110
Total Fat: 12.4g
Cholesterol: 11.3mg
Sodium: 194.4mg
Potassium: 42.6mg
Carbohydrates: 3g
Fiber: <1g
Sugar: <1g
Protein: 5.3g


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