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 arent biting. Add canned fish at the end, and only cook long enough to warm the fish. Recipe By : "Backpackers Cookbook" by Margaret Cross and Jean Fiske From: Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995 08:46:13 Pst File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (163g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 310 (62%)|
|Amt Per Serving||% DV|
|Total Fat 34.4g||46 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 16.4g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 0mg||0 %|
|Sodium 448.3mg||15 %|
|Potassium 702.9mg||18 %|
|Total Carbohydrate 46.9g||14 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 41.1g|
|Protein 5.3g||8 %|
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Calories per serving: 501
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