Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Linguini or vermicelli 2 1/2 T Oil
3 Garlic cloves Salt and pepper
1/2 c Dried bacon pieces 1 T Flour *
2 T Dried parsley 1 T Dry Milk *
1/2 c Parmesan, grated, fresh

* You may substutiute a fresh raw egg for the flour and dry milk if
you like. Add the egg to the cooked, drined pasta, along with the
bacon mixture, and toss. Then mix in the cheese.

Trail Information:

Time: 15 to 20 minutes Water: 1 quart Equipment: 1 frying pan, 1 pot

Packing the food:

Put into three small bags, then package with the trail directions: 1.
pasta 2. garlic, bacon, parsley 3. cheese

Carry in general provisions: flour and dry milk or fresh egg, oil,
salt and pepper.

Trail directions:

1. In a cup, mix 1 T dry milk with 1/2 c water. Have the flour
handy. 2. Boil a pot of water, cook the pasta 5 minutes or until just
done, drain,
and keep warm if possible. 3. Smash garlic cloves under the flat of
your knife blade and chop them. In
the frying pan, heat oil and cook the garlic 1 minute over medium
heat.
Add the bacon, parsley and 1 T flour. Cook about 2 more minutes. Be
careful not to burn. Add the milk and stir. 4. Add the pasta and
cheese and toss. Season with salt and pepper.

Source: The Hungry Hikers Book of Good Cooking, by Gretchen McHugh

Typed by: Carla Taylor (taylor_c#mc.maricopa.edu)
Submitted By LAWRENCE KELLIE On 02-12-95

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