For the chef - here's a sample recipe from our Real Meals Outdoors cookbook. One can substitute any fresh, frozen, or canned green vegetable for the FD peas. We eat well, and this is why we carry that Optimus, which boils fast and simmers well. BTW, aluminum pots are the Only Thing. Nothing else that's light enough to carry conducts heat well enough to cook on. We've been doing this together for almost 40 years.

Almond Rice

1 Tbsp. butter
4 oz. whole wheat spaghetti
¾ c. instant brown rice
1 c. (or pkg.)freeze-dried peas
½ c. chopped almonds
1 pkg. dried onion/mushroom soup
1 Tbsp. dried parsley
½ tsp. salt
water


Melt butter and brown the rice and almonds. Add remaining ingredients, with enough water to cook the rice according to the package directions, plus 2 c. Bring to a boil and simmer covered, 15-20 minutes until rice and spaghetti are done and liquid is almost gone. Stir occasionally. When this is done there is not a lot of sauce. Taste the spaghetti to see if it is done, and add more water if necessary. The amount of water depends on the brands of rice and noodles, and your elevation. Serves two.


Per serving: 750 cal., 33% (244 cal.) from fat; 12% (22g) protein; 27g fat (6g sat.); 55% (104g) carbo.; 2240mg sodium; 16mg chol.