Canoeing Dinners: Pasta & Mexican Stew

Ingredients

• •1 cup dried pasta
• •0.5 jar pasta sauce
• •3/4 cup freeze-dried chicken or beef
• •assorted dried vegetables
• •bricks Parmesan cheese
• •1 cup dehydrated black beans
• •1 cup dehydrated or freeze-dried corn
• •1-2 tablespoons chicken bouillon powder
• •salt
• •Mexican chili powder

Equipment

• • pot
• • Ziplock bag
• • grater

Instructions

1. 1Soak the vegetables and the tomato sauce in cold water contained in a second pot or a Ziplock bag to allow them to rehydrate.
2. 2Cook the pasta in a separate pot, and when it’s very al dente, remove most of the water.
3. 3Add the sauce, vegetables, and freeze-dried meat, and let the whole mixture cook a little longer.
4. 4For the Mexican stew, combine all dried ingredients in a pot with sufficient water and simmer until rehydrated. Add spices.