| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Vegetarian | Soup | 2 | Servings |
INGREDIENTS
| 1/2 | c | Dried; pureed Butternut squash; see instructions |
| 1 | tb | (to taste; really) Butter Buds or Molly McButter |
| 1 | tb | Potato Buds; or any other thickener |
| 1 | tb | Nonfat dry milk |
| 1 | ts | 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.
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