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CATEGORY CUISINE TAG YIELD
Dairy Vegetarian Soup 2 Servings

INGREDIENTS

1/2 c Dried, pureed Butternut
squash see instructions
1 T to taste really Butter
Buds or Molly McButter
1 T Potato Buds, or any other
thickener
1 T Nonfat dry milk
1 t Dried, minces onion
Salt, nutmeg and ginger to
taste
2 c Water

INSTRUCTIONS

Date: Thu, 14 Mar 1996 10:40:06 -0500 (EST)  From: Robin L Katz
<robin.katz@unh.edu>  Adapted from Gretchen McHugh's recipe.  At home:
Cook and puree the squash. Spread the puree in a thin layer  on a
non-stick cookie sheet and dry it in a 140 degree F oven for 6 -  8
hours, leaving the door slightly open. When the puree becomes a
leather, roll it up or put it in a baggie for use on the trail. Any
extra dries squash makes an excellent GORPy food, just like a fruit
roll-up.  On the trail: Put all ingredients in a small pot and heat
through,  stirring to dissolve the squash leather. DELICIOUS!  You
could also try adding rice to the dish, but the beauty of the  basic
recipe is that it takes one pot and under ten minutes to  prepare in
camp. Also, you can stick it all in a single baggie ahead  of time and
bring extra condiments for spicing.  FATFREE DIGEST V96 #83  From the
Fatfree Vegetarian recipe list.  Downloaded from Glen's MM  Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Forbidden fruits create many jams”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 18
Calories From Fat: <1
Total Fat: <1g
Cholesterol: <1mg
Sodium: 11.7mg
Potassium: 137.5mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 1.2g
Protein: <1g


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