Trout chowder

Yield: 2 Servings

Measure Ingredient
** Package Together **
1 tablespoon Dried Onions
1 tablespoon Salt
⅛ teaspoon Pepper
1 teaspoon Dill Weed
¼ teaspoon Tarragon
1 teaspoon Chives, Freeze-Dried
** Package Separately **
3 tablespoons Margarine
1½ cup Instant Mashed Potatoes
1 cup Whole Dry Milk
1 Env Lemon Juice Crystals
1 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

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