| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
oz |
Freeze-Dried Beef |
| 4 |
oz |
Textured Veg. Protien, Beef |
|
|
Flavored, TVP |
| 4 |
oz |
Pasta Shells |
| 1 |
oz |
Freeze-Dried Peas |
| 1 |
oz |
Freeze-Dried Carrots |
| 1 |
oz |
Freeze-Dried Corn |
| 3/8 |
oz |
Freeze-Dried Green Beans |
| 1 |
T |
Instant Minced Onion |
| 2 |
T |
Dried Parsley |
| 1/4 |
c |
Tomato Crystals |
| 4 |
|
Beef Bouillon |
| 1/4 |
c |
Bouillon Granules |
| 1 |
t |
Basil |
| 1/8 |
t |
Garlic Powder |
| 2 |
|
Env Vegetable Beef Broth |
|
|
Soup, making 20-24 oz |
|
|
Each |
| 3 |
oz |
Parmesan Cheese, grated |
| 7 |
c |
Water, as needed |
|
|
Or |
|
|
Or |
INSTRUCTIONS
Package all ingredients together, except the cheese, which is bagged
separately. 2. To prepare, put ingredients, except cheese, in the pot.
Add 7 cups cold water and heat, covered, to boiling. Reduce head and
simmer 10-20 minutes, or until vegetable and meat are the correct
tenderness. 3. Add more water if soup is too thick. Add cheese on top
of each serving. Makes 8-9 cups. Recipe By : "Backpacker's
Cookbook" by Margaret Cross and Jean Fiske File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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