Chili Macaroni For Camping - cooking recipe

Ingredients

1 cup macaroni
1/3 cup diced dried tomatoe
1/4 cup pinto beans, dried canned
3 tablespoons nonfat dry milk powder
3 tablespoons freeze-dried corn (optional)
2 tablespoons dried diced green bell peppers
2 1/2 teaspoons chili powder, blend
1 teaspoon dried onion flakes
3/4 teaspoon celery salt
1/2 teaspoon cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon sugar
tomato sauce, 1/2 of the leather from an 8-ounce can
3 tablespoons grated parmesan cheese (optional)

Preparation

Combine in a quart plastic zipper bag: all ingredients except the parmesan cheese (carry separately).
In a medium pot, combine mix with 2 1/2 cups cold water.
Bring to a boil over medium-high heat, stirring frequently to reconstitute tomato leather.
Reduce heat and simmer, stirring frequently, until macaroni is almost cooked, about 10 minutes.
Cover and remove from heat; let stand 5 to 10 minutes, until macaroni is tender.
Stir in parmesan cheese just before serving, or sprinkle on individual servings.
Serving size is 4 or 5 side-dish servings; 2 or 3 main-dish servings.