# Sausage and Grits

Make grits
Make sausage with beef and seasonings. Adding some panko to beef will help it rehydrate better.
Combine and dehydrate overnight at 135 (about 10-12 hours)
Break into small pieces

In Camp

Cover in water (about a half inch above). Bring to boil, let sit for 20 minutes.

# Chicken and Dumplings

stock in a bag:
3 medium carrots: steam for 3 minutes dehydrate for 6-10 at 125
3 ribs celery: dehydrate raw for 6-10 at 125
3 cans chicken: dehydrate 145 for 8 hours
3 T stock powder
1/4 t dried thyme

dumplings

mix in a bag:
1.25 cup flour
1 tsp baking powder
1 tsp xanthum gum

Separate:

3 T coconut milk powder
2 T avocado oil

in camp:

Pour water over stock base ingredients, let sit for 5 minutes. Fill with more water to make soupy and heat it up. 
meanwhile mix up coconut powder and oil and heat over other stove. Pour into dumpling bag and knead up. Cut of corner and squeeze dumplings into broth. cook 7 minutes.


# Shining Rock Curry

Ingredients

dehydrated canned chicken (3 cans for 5 people. break into small pieces)
dehydrate veggies (frozen broccolli, cauliflower and carrots worked well, two packs)
dehydrated massaman curry paste bark
    - take one small potato, boil until mashable
    - mash and mix with curry paste
    - dehydrate like a fruit leather
coconut milk powder (enough for two cups of milk) 
dehydrated or instant cook rice

In Camp:

Cover rice in water, half inch over the top. let sit for a few minutes, then bring to a boil for 1 minute. Set in cozy to rehydrate
Cover chicken and veggies in water and bring to boil. Set aside to rehydrate
Pure a small amount of boiling water on the curry paste bark and allow to sit.
Mix up coconut milk powder into something like coconut cream
When everything is rehydrated combine and mix into curry