1/4 cup Potato, flakes
1 Tablespoon, Nido whole milk
1 teaspoon Cornmeal
1 teaspoon Butter Buds
1/4 teaspoon Black pepper
7 teaspoons Country Gravy Mix
1/4 cup Potato hash browns, dried
1/4 cup Provident Pantry Sweet Corn, freeze dried
2 teaspoons Onion, chopped, dried
6 slices Oscar Meyer pre-cooked bacon
Place in a small plastic bag and seal with a knot the instant mashed potato flakes, milk powder, cornmeal, Butter Buds, black pepper and gravy mix.
In a quart ziplock freezer bag, combine the hash browns, corn kernels, onions and packet of bacon slices with a copy of the “At Camp” instructions.
Package Weight: 4.5 oz.
Remove the small plastic bag with potato flakes; set aside. In medium pot, boil 2 cups water. Add the corn mixture. Dice and add the bacon. Cover; return to a gentle boil. Cook until corn and potatoes are tender. Shut off the heat and add the bag of dry ingredients. Stir for a few moments. Allow to finish cooking in a insulated cozy. Add more water if necessary to reach the desired consistency.
- Servings Per Recipe: 1 serving
- Amount Per Serving: 2 cups
- Calories: 571.2
- Total Fat: 24.9 g
- Cholesterol: 30.0 mg
- Sodium: 1,715.1 mg
- Total Carbs: 69.2 g
- Dietary Fiber: 5.5 g
- Protein: 23.0 g