Re: Macaroni and cheese question
Ronald B. Oakes (oakes@WWA.COM)
Thu, 10 Apr 1997 21:51:14 -0500
At 05:09 PM 4/10/97 EDT, George D Grosik, Jr. wrote:
>Got an interesting question for any folks here who are backpackers. From
>other people, books, magazines, and TV shows, I have heard that macaroni
>and cheese is possibly the most popular meal to make when backpacking. I
>am going on a trip to the black forest in PA at the end of the month with
>my high-school backpacking class, and am in the process of planning a
>menu. I looked at a box of mac a cheese today and saw it requires butter
>and milk. How do you bring butter on the trail? Is there som secret that
>I'm not aware of? Please help.
Margarine or, better yet, squeeze margarine, keeps fairly well in a
backpack for a weekend if it is not too hot. It won't spoil in a weekend,
just get kind of runny. squeeze margarine can still be used at its runniest.
Milk is (IMHO) nearly optional for Mac & Cheese. I have made it without
hundreds of times (one of my favorite foods, and I am still a bachelor),
and have probably put in milk only a few times -- and always less than the
directions call for. The cheese ends up as kind of lumpy clumps stuck to
the side of the macaroni, but I like it that way.
The other option is -- horror of horror -- to use powdered milk! This
substance will keep nearly indefinitely unless it gets wet. I don't think
that it is even bothered by bugs.
Ronald B. Oakes
Unit Commissioner, Signal Hill District, Northwest Suburban Council
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City