Re: [at-l] <Mmmmmm...>???

["W F Thorneloe, MD" <thornel@attglobal.net>]

That's not far from one of my favorite trail meals. I use sardines, herring 
or other canned fish (can must be opened without a can opener). I start the 
water boiling and dump in the Ramen and flavoring, toss in the fish oil and 
all, throw in salt and/or Tabassco, and wait a while for it to simmer and 
absorb the water. If someone is around the fire, I will turn off the stove, 
go get water, and let the pot cool off. It smells to high heavens, but is 
great for calories, fat and protein. When possible, I like it as the first 
dinner after a town, trashing the can before hitting the woods and carrying 
the ingredients in the ziplock bag for the meal.

If you're interested, I'll tell you of a rice, tuna jerky, dried tomato 
dish I enjoyed in the Smokies. I also found the freeze-dried corn in a 
baggy (Just Corn) is a jumbo box of Sugar Pops in a pocket sized container.

OrangeBug
Atlanta, GA

At 07:02 AM 4/10/2000, Pat Villeneuve wrote:
>As I was sorting through my stuff, I found a cookbook that someone had
>given me. It's the "Top Ramen Noodle Cookbook." I hope it was a joke. (I
>also have the "Gilligan's Island Cookbook." Certainly THAT was a joke,
>but I digress...) Thought I'd share a recipe with you. Let me open at
>random...
>
>RAMEN WITH ANCHOVIES
>1 pkg Ramen (no seasoning packet)
>1 T. olive oil
>1 clove garlic, finely chopped
>about 4 anchovies, drained and mashed
>2 T. bread crumbs
>
>1. Prepared noodles as directed. Drain.
>2. In a small skillet, heat olive oil and saute garlic about 2 minutes.
>3. Toss noodles with garlic and anchovies. Sprinkle bread crumbs over
>top.
>Serves 1.

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