Eat Anywhere, Any Time
4 cups crisp Chinese noodles
6 cups square corn cereal such as Corn Chex
2 cups roasted whole almonds
2 teaspoons garlic salt
½ stick butter
1 tablespoon curry powder
Put noodles, cereal, nuts and garlic salt in a clean bag and mix. Melt the butter, stir in curry powder and drizzle slowly over the dry mixture, stirring carefully as you go.
Mix well and spread on a shallow pan to dry for a few hours. Package by the cupful for the trail. Makes 12 cups. Keep cool and dry and use within a week.
See Janet Groene’s camping recipes at http://www.campandrvcook.blogspot.com