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LUNCHES

Serve lunches with a dessert, such as (per person) 1 oz. dried fruit, 2-3 cookies, 1 fruit leather, 1 energy bar, or 1 oz. chocolate.

Tabouli Salad Mix from Diane Cook
(serves 15)

Ingredients
5 cups tabouli mix (in bulk at WinCo Foods, Raley's and Bel Air Markets)
(or use 6 boxes of Near East Taboule)
1 1/4 cups olive oil
1 cup chopped sun-dried tomatoes
15 halves Kangaroo or Thomas whole wheat pita bread or wheat crackers

Directions
Add 5 cups cold water, stir well, and let sit at least 1/2 hour (or add water in morning and carry in plastic bag in pot until lunch). Serve with dates or apricots and plain crackers or pita sections.

Hummus from Diane Cook
(serves 15)

Ingredients
1 - 2 boxes hummus mix (2 cups of prepared hummus is enough for 15)
olive oil, according to directions
lemon juice (plastic lemon)

Directions
Mix hummus, following directions and amounts on box, with olive oil, water, lemon juice. Let sit 5 - 10 minutes, adding more water if needed. Serve with tortillas (1 taco size per person) or crackers (1 oz. per person).

Cheese and Crackers
(serves 15)

Ingredients
2 lb. cheese
12 oz. pkg. salami slices
2 10 oz. boxes Stoned Wheat Thins
1 tube wasabi and/or 2 oz. mustard

Peanut Butter and Jelly
(serves 15 on MS or S trip--amounts vary according to trip rating, ie. calories expended)

Ingredients
2 18 oz. jars of peanut butter and jelly, jam, or honey - premixed
24 6 - 7 inch tortillas or 2 10 oz. boxes crackers.

Tuna Fish

Ingredients Tuna Fish‹3-4 7 oz. pouches
5 mini-packets of mayo (from fast food counter)
4 oz. Relish‹in Nalgene jar
Pita pockets‹1 per person
(2 cheese sticks per vegetarian)

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