** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Au gratin potatoes get elevated to a main course meal in this recipe which adds corned beef or tuna to cheesy potatoes for a complete meal made over a campfire. Serve with bread on the side.
1. Put the corned beef or tuna on the bottom of the pan.
2. open the potato packages and layer the potatoes on top of the meat.
3. Sprinkle the cheese powder over the potatoes.
4. Put the oil or margarine on the potatoes. Heat the water to near boiling and add the dry milk.
5. Pour the hot liquid over the dry potatoes and put the pot on a moderate fire to simmer gently for 40 minutes.
6. This arrangement should result in a slightly liquid mixture.
7. Turn the pot from time to time if it is being kept at the edge of the fire to assure it heat all the way around.
8. The oil or margarine is to keep the liquid from foaming.
9. A smaller quantity or none can be used, but more care to keep the liquid from boiling over must be made.
10. Good served with something that will sop up the extra juices.
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Dietary Notes:
This recipe is high in Vitamin A with 20% of your daily recommended intake per serving. This recipe is high in Vitamin C with 21% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Potato, Beef allergies.
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