Aces, this looks like a good one, and you would not have to rehydrate them for use first, thanks. I would try adding a little powdered cheese to this one once in awhile for change, with a little increase in liquid.
These could be make in a solar over, or low campfire. I am trying to find the best, really dry wood, to experiment with, that will produce the least smoke. We have enough distance from any neighbor, so food smell is not an issue. A cast iron pot with lid should handle that.
Anyone out there with suggestions for Georgia wood that produces the least smoke? I would hate to do all the cooking at night.
The above recipe mentions storing the dried ingredients ahead of time. If you have a small mylar bag, or can make one from a larger used bag (iron to make seams). The mix would keep longer. A little rosemary might be good, if you like it.