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Name: Trout Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 1 tb Salt; 1 1/2 c Instant Mashed Potatoes; 1/8 ts Pepper; 1 ts Dill weed; 1/4 ts Tarragon; 3 tb Margarine; 1 tb Dried Onions; 1 c Whole Dry Milk; 1 Env Lemon Juice Crystals; ** Package Together **; 1 ts Chives, Freeze-Dried; 1 Trout Fish Fillet; ** Package Separately **

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INGREDIENTS

1 tb Salt
1 1/2 c Instant Mashed Potatoes
1/8 ts Pepper
1 ts Dill weed
1/4 ts Tarragon
3 tb Margarine
1 tb Dried Onions
1 c Whole Dry Milk
1 Env Lemon Juice Crystals
** Package Together **
1 ts Chives, Freeze-Dried
1 Trout Fish Fillet
** Package Separately **

Servings

INSTRUCTIONS

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

NOTES

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Trout Chowder

1 tb Salt
1 1/2 c Instant Mashed Potatoes
1/8 ts Pepper
1 ts Dill weed
1/4 ts Tarragon
3 tb Margarine
1 tb Dried Onions
1 c Whole Dry Milk
1 Env Lemon Juice Crystals
 ** Package Together **
1 ts Chives, Freeze-Dried
1 Trout Fish Fillet
 ** Package Separately **

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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Nutrition

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Serving Size: 1 Serving (163g)
Recipe Makes: 2 Servings

Calories: 501
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 501

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