| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry, Main dishes | 4 | Servings | |
INGREDIENTS
| ** Package Together ** | ||
| 2 | oz | Freeze-Dried Chicken, Or |
| 4 | oz | Chicken-Flavored T.V.P. |
| 4 | Chicken Bouillon Cube, Or | |
| 1/4 | c | Chicken Bouillon Granules |
| 8 | oz | Pasta, Enriched |
| 1 | ts | Dill Weed |
| ** Package Sepatately ** | ||
| 1 | Env Cream Of Onion Soup Mix | |
| To make 2 1/2 cups | ||
| 8 | oz | Sour Cream Mix |
| 1/2 | c | Sliced Almonds |
| 2 | oz | Freeze-Dried Peas |
| 8 | c | Water |
INSTRUCTIONS
1. Bring 7 cups of water to boiling, add pasta-chicken package, and simmer for 10 minutes, stirring occasionally. Add peas, at the end, for the amount of time recommended on their package. 2. Mix soup mix with 1/2 cup of water. Pour into pot while stirring, and simmer 5-10 minutes more, or until pasta and chicken are tender. 3. Reconstitute sour cream mix with cold water, stir into the pot. Serve sprinkled with almonds on top. Makes about 8 cups. Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske From: El Charro Cafe Favorite Recipes File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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