Recipes-Unstuffed Potatoes

Unstuffed Potatoes
1	Servings
Amount	Unit	Ingredient
2	Tbl	Toasted Sliced Almonds
0.25	Cup	Powdered Milk
1	Tbl	Butter Powder
0.5	Cup	Instant Mashed Potatoes
2	Tbl	Parmesan Cheese
,25	tsp	Garlic Powder
		Salt to taste
2	Tbl	Freeze Dried Peas
2	Tbl	Thinly Sliced Carrots
1	Tbl	Dried Bell Peppers
Steps: At home, in a plastic bag, put almonds in and tie off with a rubber band Then, in the rest of the bag, combine the milk, butter powder, mashed potatoes, cheese, garlic powder and any salt. On trail, placed powdered ingredients in a bowl (an insulated bowl will keep the food hotter) Add 1 Cup Boiling Water Stir well and cover. Let stand 10 minutes. Meanwhile, add about 2/3 cups of boiling water—enough to cover the vegetables generously—to an insulated mug or to the plastic bag itself, as long as you insulate the bag. Let stand 10 minutes Drain water from veggies and add veggies to potatoes. Top with toasted almonds. To make Unstuffed Wasabi Potatoes, add 2 to 3 tablespoons of wasabi—or to taste, a powdered horseradish. To make Unstuffed Dilley Potatoes, add 1 tablespoon dill to the potato mix. Variation: Unstuffed Potatoes with Bacon. Add 1 tablespoon dried crumbled bacon, low-fat bacon morsels, or a vegetarian equivalent. If using bacon, store ingredients in refrigerator or freezer until your trip. Sherri's notes: Potato mixture: 2.8 oz on scale or up to the 10 oz on mug Veggie mixture: .7 oz Makes 1 ½ cups.
Author's note: This recipe calls for peas, carrots and bell peppers, but you can use any combination that you want: mushrooms, corn and tomatoes, for example, are also good. You can use a commercial mixed veggie or garden veggie blend as long as all of the components will rehydrate in 10 minutes The recipe makes up into relatively soft mashed potatoes, my theory being that extra water is always good for re-hydration. If you like your potatoes firmer, then decrease, slightly, the amount of water you add to the powdered mix.
Per Serving (1 Serving): Calories 352 Diabetic Exchange Carbohydrate Carbohydrate 45 gm WW Point Comparison Points Protein 10 gm Fat 13 gm Preparation Time minutes Saturated Fat gm Cooking Time minutes Fiber gm Sodium mg Cholestrol mg
Source: Backcountry Cooking, From Pack to Plate in 10 Minutes, by Dorcas Miller