Yield: 2 Servings
|\N \N||** Package Together **|
|1 tablespoon||Dried Onions|
|1 teaspoon||Dill Weed|
|1 teaspoon||Chives, Freeze-Dried|
|\N \N||** Package Separately **|
|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