Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| \N \N | ** Package Together ** |
| 1 tablespoon | Dried Onions |
| 1 tablespoon | Salt |
| ⅛ teaspoon | Pepper |
| 1 teaspoon | Dill Weed |
| ¼ teaspoon | Tarragon |
| 1 teaspoon | Chives, Freeze-Dried |
| \N \N | ** Package Separately ** |
| 3 tablespoons | Margarine |
| 1½ cup | Instant Mashed Potatoes |
| 1 cup | Whole Dry Milk |
| 1 \N | Env Lemon Juice Crystals |
| 1 \N | Trout Fish Fillet |
1. Add 1 quart of water and the seasonings to the pot, heat to boiling. 2.
Mix the margarine, potatoes, and milk with a little cold water to a creamy consistancy. Stir into the boiling water. 3. Cut the trout into bite-sized pieces. Add to the pot and simmer gently until the fish is done, about 5 minutes. 4. Salt to taste, season with lemon crystals. Makes about 5 cups, not including fish.
Variation: a. Use canned minced clams, whole shrimp, or oysters when the fish aren't biting. Add canned fish at the end, and only cook long enough to warm the fish.
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske From: Victor_j_heintz.Wbst128@...: Fri, 6 Jan 1995 08:46:13 Pst File