MAC AND CHEESE Makes 4-6 servings
4 cups paste
1 or 2 cups grated cheese
1 pkg McCormick alfredo sauce mix
4 Tbls margarine
4 Tbls powdered milk
1 tsp salt
Add salt to 5 cups of water and bring to a boil. Add pasta and cook until tender, stir occasionally (10-12 minutes). Drain most of the water, leaving about 1/2 cup. Add sauce mix, margarine and powdered milk and stir until smooth. Stir in cheese and return to heat to melt.
EASY PESTO PASTA Makes 8 servings
32 oz whole-wheat pasta
2 pkg McCormick pesto sauce mix
16 oz summer sausage, cut into bite-sized pieces
8 oz feta cheese, crumbled
6 oz pine nuts (optional)
At home: toast pine nuts in a 350 deg oven for 2 minutes.
In camp: Prepare pesto sauce according to package directions. Prepare pasta, drain, then toss with pesto, sausage and cheese. Sprinkle with pine nuts and serve.
PIGGIES IN A SNOWDRIFT Makes 4-6 servings
(frying pan and baking setup required)
3 cups ham or vienna sausage
2 cups bisquick
1 cup grated cheese
1 Tbls margarine
Mix bisquick with 1 cups of water and set aside. Heat ham in fry pan with 1 Tbls margarine for 1-2 minutes. Place cheese over ham and cover (low heat) until melted. Spread bisquick dough over cheese and ham. Cover and bake for 15 minutes or until biscuit dough is cooked.
POTATO-CHEESE PANCAKES Makes 6 servings
3 cups dry potatoes
1 cup powdered milk
1 cup bisquick
1 or 2 cups cheese
2-4 Tbls dried onion
margarine
Add onions to 2 cups of water and bring to boil. Stir in potatoes and powdered milk. Add bisquick, stir until doughy. Add cheese. Form into patties and fry in margarine until golden brown on each side.
CHICKEN AND RICE Makes 6 servings
3 cups minute rice
2-4 chicken bouillon cubes
2 cans (12 oz) chicken meat
2 pkgs chicken gravy
Bring 3 cups of water to a boil. Dissolve bouillon cubes and remove from heat. Add minute rice, stir and set aside. Add chicken meat and chicken gravy to 2 ½ cups cold water and heat slowly, stir to thicken. Server over rice.
CREAMY CHICKEN AND RICE Makes 6 servings
3 cups minute rice
4 packets Cream of Chicken instant Cup-A-Soup
2 cans (12 oz) chicken meat
Bring 5 cups of water to a boil. Remove 2 cups of water and dissolve soup. Add rice to remaining water and remove from heat. Stir in canned chicken and soup.
SHEPHARD'S PIE (BEEF) Makes 6 servings
4 cups instant mashed potatoes and 1 cup powdered milk (pre-mixed at home)
1 cup ground beef gravel
1 cup dehydrated vegetables
2 pkgs brown gravy
Re-hydrate vegetables and gravel in 1 ½ cups of warm water. Boil 4 cups water and quickly stir in potato mixture, set aside. Add gravy to 2 cups cold water and heat slowly while stirring. Stir in vegetables and gravel. Stir into potatoes and serve.
SHEPHARD'S PIE (CHICKEN) Makes 6 servings
4 cups instant mashed potatoes and 1 cup powdered milk (pre-mixed at home)
1 can (6 oz) canned chicken
1 cup dehydrated vegetables
White sauce: 4 Tbls flour, 4 Tbls margarine, 2/3 cup powdered milk
Re-hydrate vegetables in 1 cup of warm water. Boil 4 cups water and quickly stir in potato mixture, set aside. Melt margarine over low flame and stir in flour and milk to make a smooth paste. Slowly add water with stirring until reaching a sauce consistency. Add chicken and heat until warmed through. Serve chicken and sauce over the potato mixture.
ALPINE RICE Makes 4-5 servings
3 cups minute rice
2/3 cup grated Parmesian Cheese
2/3 cup grated Munster cheese
4 Tbls Margarine
4 Tbls powdered milk
Bring 3 1/2 cups of water to boil, add Rice and let stand for 5 minutes. Add Margarine, cheeses and powdered milk. Mix well and serve.
MEXICAN EGGS Each serving
2 Tbls powdered egg
1Tbls dried onion
1 Tbls dried green pepper
1Tbls Tomato powder
Mix ingredients in ¼ cup water and cook in fry pan. Season with garlic and chili powder to taste.
CHILI CRUNCH Makes 3 servings
1 box dry chili mix
2 pkgs dehydrated refried beans
Corn chips
Cheddar cheese
Hot sauce
At home: Combine dry chili mix and dehydrated refried beans. Individually pack corn chips, cheddar cheese, and hot sauce.
In camp: Add dry mix and beans to 7 ½ cups water. Stir well. Bring to a boil and simmer 15 minutes or until done. Serve in bowls and sprinkle with cheddar cheese, corn chips, and hot sauce.
TORTELLINI STEW Makes 2 servings
2 cups dried tortellini
1 cup thinly sliced dried tomatoes
3 Tbls dried, chopped green pepper
1/3 cup onion flakes 1 tsp basil
1 tsp oregano
1 tsp thyme
1/4 tsp powdered garlic
1/3 cup grated Parmesan cheese
At home: Place all ingredients except Parmesan cheese in a zip-top bag. Pack Parmesan cheese separately.
In camp: Add tortellini mixture to 2 quarts (8 cups) boiling water. Stir until water returns to a boil. Stirring occasionally, cook uncovered for 20 to 25 minutes. Spoon into bowls and sprinkle with Parmesan cheese.