Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | ** Package Together ** |
| 9 ounces | Macaroni, Whole-Wheat |
| 2 ounces | Freeze-Dried Beef Chunks, |
| \N \N | Or |
| 4 ounces | Beef-Flavored T V P |
| 4 \N | Beef Bouillon Cubes |
| 2 ounces | Tomato Crystals |
| 1 teaspoon | Basil |
| 1 teaspoon | Oregano |
| ¼ teaspoon | Garlic Powder |
| \N \N | ** Bag Separately ** |
| 1 \N | Env Cream Of Onion Soup -- |
| \N \N | To make 2 1/2 cups |
| 1 pack | Freeze-Dried Corn |
| \N \N | Salt -- as needed |
| 7½ cup | Water |
1. Bring 7 cups water to boil. Add macaroni-meat package and simmer 10 minutes. 2. Mix about ½ cup cold water into soup. Add to pot and cook 5 minutes longer, or until macaroni and meat are tender.
3. Corn should be rehydrated according to instructions and added at the proper time.
Makes 8 - 8½ cups.
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske