Recipe

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

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