| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Mexican | Breads, Muffins & r | 2 | Servings |
INGREDIENTS
| 4 1/2 | oz | Dehydrated Cheddar Cheese |
| 3 3/4 | oz | Instant Rice |
| 1/2 | oz | Dehydrated Onions |
| 1 3/4 | oz | Soy Ham, Or |
| 1 | Freeze-Dried Ham | |
| 1 | Freeze-Dried Green Beans | |
| 1 | Oz | |
| 2 | T | Margarine |
| Salt, to taste | ||
| 4 | c | Water |
INSTRUCTIONS
Heat water and dip out enough to rehydrate the freeze-dried foods. 2. Bring remaining water to a boil and add rice, onions and salt. Also add soy ham, if it is being used. Simmer until rice is tender. 3. Add ham and beans. Stir in cheese and margarine. Cover the pot and let simmer very low for a couple of minutes to reyhydrate the cheese. Makes about 4 or 5 Sierra cups. Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 195
Calories From Fat: 102
Total Fat: 11.5g
Cholesterol: 0mg
Sodium: 294.5mg
Potassium: 144.3mg
Carbohydrates: 21g
Fiber: <1g
Sugar: 2.7g
Protein: 2.2g