| 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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