FBC method:add very hot water to the dry ingredients, stir well and put in a cozy for 10 to 15 minutes. Stir before eating.

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1 BREAKFAST RECIPES Breakfast Scramble 1 3/4 cup mashed potatoes, instant 1/2 cup freeze-dried eggs, with bacon (optional) 1 1/2 cup water 1 Tbsp dry milk Cheddar cheese (optional) At home: combine all dry ingredients in a zip lock freezer bag. In camp: heat water in pot (the hotter the better). Add to freezer bag and stir. Let sit for 5 minutes. Makes 1 serving Sunrise Mashers 3 4 c instant mashed potatoes 1 2 c freeze dried eggs with bacon 1 T dry milk c water Instructions Pack everything in a quart freezer bag or sandwich bag. FBC method:add very hot water to the dry ingredients, stir well and put in a cozy for 10 to 15 minutes. Stir before eating. Makes 1 serving Cinnamon and Sugar Couscous ¼ c. couscous 2 T. dry milk powder 1 T. brown sugar ½ t. cinnamon Pinch off salt 1-2 T. chopped almonds In camp: Add ¼ - ½ cup boiling water. Put in a cozy for 5 minutes, stir well. Serves 1 Cheesy Bacon Grits 2 pkt instant grits 2 T dry milk 2 T bacon bits or shelf stable bacon 1 2 t onion powder (not onion salt!) 1 2 t dried diced garlic 2 oz shelf stable cheddar cheese 1 c water At home pack the dry ingredients in a pint freezer or sandwich bag, depending on method used for cooking. Tuck the cheese in with it. FBC method:dice the cheese up, add to the freezer bag. Add in 1 cup near boiling water stirring well. Seal the bag tightly and let sit for 5 minutes or until cool enough to eat. Serves 1

2 Cherry Almond Oatmeal 1 packet instant oatmeal 2 Tbsp dried cherries 1 Tbsp slivered almonds 1 Tbsp powdered milk 1 tsp brown sugar At home: combine everything in a freezer zip lock bag. In camp: add 2/3 cup boiling water to oatmeal (or more if you like a thinner cereal) Makes 1 serving Fruity Morning Couscous 1 c. couscous 1 handful diced dried fruit (raisins, craisins, apples, peaches, coconut, etc... Brown sugar to taste Take Brown sugar in a separate bag. In Camp: add 2 cups boiling water to the bag and stir well. Put in a cozy for 10 minutes, fluff and top with brown sugar to taste. Makes 1 serving Breakfast Trail Rice ½ c. instant rice ½ c powdered milk ½ cup chopped dried fruit A small handful of chopped almonds 2 ½ T. brown sugar ½ t. cinnamon Pinch of salt In camp add 1 cup of boiling water, stir well and put in a cozy for 10 minutes. Serves 1-2 Strawberry Almond Cream of Wheat 1 single serving package plain cream of wheat 2 Tbsp freeze dried strawberries 1/2 tsp ground cinnamon 1 tsp sugar 1 Tbsp powdered milk 1 Tbsp slivered almonds At home: put everything in a freezer zip lock bag. In camp: add enough hot water to cover, stir. Let sit for 5 minutes. Stir again and enjoy.makes 1 serving Hangdog Oatmeal 2 1/2 cups oatmeal 2 Tbsp brown sugar 1/2 cup dried bananas, powdered 3/4 cup chocolate chips At home: mix ingredients into zip lock bag. In camp: boil 4 cups of water into separate pan. Stir in contents of zip lock bag and reboil. Remove from stove and set aside until cool.makes 1 serving

3 DINNERS Alpine Pasta ounce Knorr Butter & Herb pasta packets 4 ounces pepper-coated salami, diced 2 ounces sun-dried tomatoes 6 green onions, chopped 5 ounces Gruyère cheese, grated At home: put tomatoes into a zip lock plastic bag. Store pasta and other ingredients in separate bags. In camp: boil a cup of water and pour it over tomatoes. In separate pot, cook pasta according to package instructions. While pasta simmers, chop softened tomatoes. After pasta cooks for 5 minutes, add all ingredients and stir until noodles are done.makes 2 servings Spicy Cheesy Beans and Rice 1 2 c instant rice 1 4 c cooked and dehydrated kidney beans 1 4 c freeze dried okra 2 T cheddar cheese powder 1 T dry milk 1 pkt tabasco sauce 1 c water At home:pack the dry ingredients in a sandwich or quart freezer bag. Tuck the Tabasco and olive oil packets with it. In camp:add the oil and near boiling water to the bag. Stir well, seal tightly and put in a FBC cozy for 15 minutes. Stir in the Tabasco sauce. Serves 1 Curried Rice 1 cup instant rice 1/2 Tbsp curry powder 1 Tbsp dried onion flakes 1/4 Tbsp sugar 1/2 Tbsp chicken or vegetable bouillon 1/2 tsp garlic powder 1/8 tsp ground turmeric Chopped cashews, optional Salt to taste At home: combine everything in a quart freezer zip lock bag. If you are bringing a foil pack of chicken, carry that separately. In camp: bring 1 cup of water to a boil. Add to rice mix and steam inside bag for 1-2 minutes or until the rice is tender. Serve topped with chopped cashews.makes 1 serving

4 Cheesy Chicken Rice Soup 1/2 cup instant rice 3 Tbsp cheese sauce powder 1 Tbsp dried powdered milk 1 Tbsp dried veggie mix or freeze dried vegetables 3-5 oz can of chicken Salt to taste At home: combine all ingredients into a quart sized freezer zip lock bag. In camp: add 1 cup boiling water and chicken with liquid. Stir, put in cozy, and let sit for 5-10 minutes. Makes 1 serving Basil Parmesan Orzo 1/2 tsp butter flakes 1/2 cup orzo pasta 1 tsp dried basil 1/2 tsp dried parsley 2 Tbsp freeze dried corn 3 single serving Parmesan or Romano cheese packets At home: combine everything but the cheese in a quart size freezer zip lock bag. In camp: bring 1 cup of water to a boil and then add to the zip lock bag. Simmer for 5 minutes or until the pasta is cooked. Add more water if needed. Stir in the cheese just before serving.makes 1 serving Bacon Polenta 1/2 cup instant polenta 2 Tbsp shelf-stable bacon 1/2 Tbsp onion flakes 2 tsp butter powder 1 tsp chicken or vegetable broth powder 2 packets Parmesan Cheese At home: combine everything except the Parmesan in a quart size freezer zip lock bag. In camp: bring 1 1/2 cups of water to a boil. Add the polenta and simmer until cooked and creamy. Top with the Parmesan cheese.makes 1 serving Manly Man Orzo ½ cup orzo pasta 2 tablespoons olive oil ¼ teaspoon garlic powder ¼ cup hard salami or summer sausage, cut in ½ inch pieces 1/8 cup freeze dried peas 1 packet of Parmesan or Romano cheese salt and pepper to taste. At home: combine the orzo, garlic and peas in a zip locking plastic bag. Place the salami or summer sausage in a second bag. Carry the olive oil in a screw top container In camp: bring 1 cup of water to a boil. Add the pasta and peas. Simmer until almost all of the water is absorbed and the pasta is cooked, about 5 minutes. Add more water if needed. Stir in the salami or sausage and the cheese before serving. Serves 2

5 Bacon Mushroom and Sun Dried Tomato Pasta 8 ounces whole wheat spaghetti 3 tablespoons shelf stable bacon crumbles 1/8 cup dried mushrooms, broken up 1 teaspoon dry basil 1/8 cup sun dried tomatoes, cut into small pieces 1 tablespoon butter powder ½ tablespoon dried parsley ¼ cup powdered milk ¼ cup Parmesan cheese salt and pepper to taste At home: combine all of the ingredients except the Parmesan cheese in a zip locking plastic bag. Carry the cheese separately. In camp: bring 2 ¼ cups of water to a boil. Add the pasta. Stir and cook until the pasta is done and the vegetables are rehydrated. You shouldn t need to drain the pasta. Serve topped with the Parmesan cheese. Serves 2 Bacon and Cheese Pasta 3 oz pack ramen (any flavor) 1 4 c shelf stable bacon 1 4 c shelf stable parmesan cheese 1 2 t granulated dried garlic 1 4 t red pepper flakes 1 4 t ground black pepper c water At home:combine the bacon, cheese and seasonings in a snack size tip top bag. Tuck the pack of ramen and oil with it. If doing the recipe FBC style pack the ramen in a quart freezer bag (discard the 'flavor' packet for all 3 methods). In camp:freezer Bag method:bring the water to a near boil and pour over the pasta. Seal tightly and put in a cozy for 10 to 15 minutes. Drain off the water and toss with the oil and then the seasoning bag. Serves 1 Italian Couscous 2 3 c couscous 1 T diced sundried tomatoes 1 T diced dried bell peppers 1 t dried oregano 1 t dried basil 1 4 t dried garlic, powder or diced 4 oz shelf stable pepperoni slices (see notes) 2 oz mozzarella chese (see notes) Pack the dry items into a sandwich or quart freezer bag. Pack the oil, meat and cheese with it. FBC method:add the pepperoni, oil and 1 cup near boiling water. Stir well, seal tightly and put in a cozy for 15 minutes. Dice up the cheese, fold in and let sit for a minute. Serves 2

6 Cheesy Bacon Onion Mashers 3 4 c instant mashed potatoes 2 T dry milk 1 T diced dried onion 1 4 t ground black pepper 3 T shelf stable bacon 1 oz french onion shelf stable cheese (see notes) c water At home:pack the dry ingredients in a quart freezer or sandwich bag. Pack the bacon separately and tuck in with the cheese. At camp: Add the bacon, unwrapped cheese and near boiling water to the bag. Stir well, seal bag tightly and knead till combined. Let sit till cool enough to eat. Thai Style Peanut Noodles 3 oz package ramen noodles 1 4 c peanut butter t sesame oil 1 t soy sauce 1 t diced dried onion 1 2 t red pepper flakes 1 T vinegar 2 c water At home: pack the noodles in a quart freezer or sandwich bag. Pack the sauce items in a snack size plastic bag. At Camp: Bring 2 cups water to a near boil and take off the stove. Cover the noodles with around 1 1/2 cups, seal the bag tightly and put in a cozy for 5 to 10 minutes.add 1/2 cup water to the peanut mix, stirring in slowly till combined.drain the noodles, toss with the sauce. Serves 1 Chicken Ranch Tater Trash-erole 3 4 c instant mashed potatoes 1 4 c dried hash browns 2 T dry milk 1 T dry ranch dip mix 1 T diced dried shallots or onion 1 T shelf stable parmesan cheese 1 4 t dried garlic 1 oz cheddar cheese 1 cn 3 ounces chicken c water At home pack the dry ingredients in a quart freezer or sandwich bag. Put the chicken and cheese with the bag. FBC method:dice the cheese. Add 1 1/4 cups near boiling water, the can of chicken with broth and 3/4 of the cheese. Stir well, seal tightly, pushing out the air and put in a cozy for 10 minutes. Stir again and top with the remaining cheese. Serves 1

7 Chicken Curry Couscous 3 4 c couscous 1 2 c dried cranberries 1 T diced dried onions 1 2 T dried parsley T curry powder 1 4 t salt 1 pk 7-ounce chicken pouch 1 4 c diced toasted walnuts c water At home pack the dry ingredients in a quart freezer or sandwich bag. Put the nuts in a small bag. Place the chicken and oil packets with the bags. FBC method:add the chicken with broth, oil and 1 1/4 cup near boiling water. Stir well, seal tightly and put in a cozy for 10 minutes. Fluff up and add the walnuts. Serves 2 Mexican Chicken 1 3 c couscous 2 T freezedried vegetable blend 1 t dried adobe powder 1 t dried chipotle powder 1 t dried garlic 1 t onion powder (not onion salt) 1 cn 3 to 5-ounces chicken 1 2 c water At home pack the dry ingredients in a quart freezer or sandwich bag. Place the chicken with the bag. FBC method:add 1/2 cup near boiling water and chicken with broth. Stir well, seal tightly and put in a cozy for 10 minutes.fluff up. Serves 1 Ginger Lemon Chicken 1 t diced dried onions 1 t low sodium chicken bouillon 1 t brown sugar 1 2 t ground ginger 1 2 t lemonade mix (crystal light, country time, etc) 1 2 t cornstarch 1 cn 5 ounce chicken 1 pkt soy sauce 1 4 c water At home pack the dry ingredients in a quart freezer bag. Put the chicken and soy sauce with the bag. FBC method:add chicken, soy sauce and 1/4 cup near boiling water to the bag and mix well. Seal tightly and put in a cozy for 15 minutes. Serve over instant rice, ramen or mashed potatoes prepared in a second freezer bag. Serves 1

8 Herb Beef with Mushroom Gravy 1 c cooked and dehydrated hamburger (see notes) 1 4 c crumbled dried mushrooms 1 t low sodium beef bouillon 1 t dried garlic 1 2 t dried thyme 1 2 t cornstarch 1 8 t dried rosemary, crumbled 1 8 t ground black pepper 3 4 c water At home pack all the dry ingredients in a quart freezer bag. Put the olive oil with the bag. FBC method:add the oil and 3/4 cup near boiling water. Stir, seal tightly and put in a cozy for 15 minutes. Serve over instant rice, pasta, couscous or mashed potatoes. Serves 1 Cheese Rice 1 c instant rice 2 T dry milk 2 T cheese sauce powder (see notes) 1 T italian seasoned bread crumbs c water At home in a quart freezer bag pack the dry ingredients. FBC method:add 1 cup + 2 Tbsp near boiling water. Stir well, seal tightly and put in a cozy for 15 minutes.top with bread crumbs. Serves 1 Creamy Chicken Rice 1 c instant rice 3 T cream of chicken dry soup mix 1 T diced dried onion 1 4 t dried garlic 1 4 t dried parsley 1 cn 3 to 5 ounces chicken 1 c water At home pack the dry ingredients in a quart freezer or sandwich bag, pack the chicken with it. FBC method:add 1 cup near boiling water and chicken with broth. Stir well, seal tightly and put in cozy for 15 minutes. Serves 1 Spicy Cheesy Beans and Rice 1 2 c instant rice 1 4 c cooked and dehydrated kidney beans 1 4 c freeze dried okra 2 T cheddar cheese powder 1 T dry milk 1 pkt tabasco sauce 1 c water At home:pack the dry ingredients in a sandwich or quart freezer bag. Tuck the Tabasco and olive oil packets with it. At Camp: Add the oil and near boiling water to the bag. Stir well, seal tightly and put in a FBC cozy for 15 minutes. Stir in the Tabasco sauce. Serves 1