4 garlic cloves 2 shallots 3 T butter 4 T dried tomato bits 1 env. Herb-Ox Instant Chicken Broth 8 oz. dry, smoked salmon 8 oz. angel hair pasta 1/4 cup capers parmesan cheese
Peel and chop garlic cloves and shallots in butter. Add dried tomato bits, chicken broth and 1/2 cup water. Let sit 15-20 minutes. Flake salmon into garlic-tomato mix. Cook noodles and drain. Toss noodles, salmon-garlic-tomato mix and capers. Serves four. Serve sprinkled with Parmesan cheese.
* Sometimes backpacking recipes make it easier for regular camping trips. Backpacker Magazine’s “Backcountry Cooking,” by Dorcas Miller (The Mountaineers Books, ISBN 0-89886-551-4), has some fast recipes.