Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
Had to laugh at this post.....about the Mom declaring she didn’t like pie.
During and right after the war, (yep, the “Big One”)my mother would fry a chicken on Sundays. Dad (when home on leave from the Air Force) would eat the thighs, my sisters and I would share the legs and wings, my grandpa would get the breasts. (two breasts? selfish in my opinion) My dear Mother got the back of the chicken. She claimed it was her favorite part of the “gospel bird”.
It took me many years to realize that she was just doing what Mothers do best...........sacrifice.
Wow! My grandma used to do the exact same thing... she said she “liked the part of the chicken that goes over the fence last”.
LOL. Yet another sacrificing mother.
Title: How To Make Vegetable Flakes & Powders
Categories: Dehydrator, Vegetables, Info
Yield: 1 Textfile
1 Textfile only
Use your blender to chop dried vegetables into flakes or a fine
powder and you will never again have to buy commercially prepared
soup bases or seasonings for salads and other dishes.
HOW TO PREPARE THEM
The storage life and nutritional value of powdered or flaked
vegetables is much less than that of sliced or whole dried
vegetables, so do not chop or powder more dried vegetables than you
will use within 1 month. Vegetables may be flaked or powdered
separately or several vegetables may be blended together to make
mixed flakes or powder.
Dried vegetables should be very dry and crisp before chopping. Be
sure the blender is completely dry. If any moisture is present, the
vegetables will clump instead of becoming powder or flakes.
Process about 1/2 to 1 cup of dried vegetable pieces at one time.
Larger amounts will not powder or flake evenly. A blender mini-jar,
which is available for some blenders, is convenient but not
necessary. A standard 1/2 pint or 1 pint canning jar fits the cutting
assembly of some blenders.
Put the dried vegetable pieces in the blender. Set the blender speed
on chop for several seconds. Turn it off, scrape down the sides with
a rubber spatula and chop again for several more seconds. Repeat
until the vegetables are flaked or powdered.
Fresh vegetables may be pureed before drying, then dried as vegetables
leather. (See other textfile on vegetable leathers.) Vegetable
leather can be powdered or flaked in the blender for use in soups,
sauces or baby food. The nutrient and flavor loss is higher than with
pieces of dried vegetables because of additional exposure to air
during drying.
HOW TO STORE THEM
Store vegetable flakes and powders in airtight containers with as
little air as possible. Select the size container which best
corresponds to the amount of flakes or powder. Empty spice jars and
baby food jars are a good size. Store them in a cool dry place and
use them within 1 month.
Flakes and powders made from unblanched vegetables will not keep as
long as those made from blanched vegetables. They may also develop an
unpleasant flavor during storage.
HOW TO USE FLAKES AND POWDERS
CREAMED SOUPS AND SAUCES — Flavor a creamed soup or sauce base with
reconstituted vegetable powder. Combine 1 Tbsp vegetable powder and
1/4 cup boiling water for each cup of soup or sauce. Let the mixture
stand for 10 to 15 minutes before adding to the soup or sauce base.
SALAD SPRINKLES — Coarsely chopped vegetable flakes such as carrots,
cucumbers, zucchini, onions, celery or tomatoes add flavor and
texture to salads. They don’t need to be reconstituted because they
will absorb moisture from the salad and dressing.
SEASONINGS — Both vegetables and herbs can be powdered and flaked
and used alone or combined with other seasonings. Because home dried
vegetable seasonings and herbs have no anti-caking additives, make
small quantities and store them in airtight containers. Make
seasoning salts by mixing vegetable and herb powders with table salt.
The addition of salt decreases the tendency of the powder to cake.
BABY FOOD — See textfile on “How To Make Your Own Baby Food”
RECIPES — Substitute reconstituted vegetable powders and flakes for
finely chopped fresh vegetables in recipes. If you don’t reconstitute
the powders or flakes before adding to the recipe ingredients, add a
small amount of liquid to the recipe. Allow 1/4 cup liquid for each
tablespoon of powder and each 1 1/2 tablespoons of flakes.
Tomatoes powder well but are extremely concentrated. One tablespoon of
tomato powder is equivalent to 1 medium fresh tomato.
EQUIVALENT MEASUREMENTS FOR MOST VEGETABLES
1 Tbsp vegetable powder 4
OR Tbsp 1 1/2 Tbsp vegetable
flakes = chopped
OR fresh 2 Tbsp dried pieces
vegetables ** How To Dry Foods by Deanna DeLong HPBooks, California
1992 ISBN = 1-55788-050-6
Scanned and formatted for you by The WEE Scot — paul macGregor
Thanks for the idea on boiling rice, I know that when I was young, and learning from mother, she used more water than I do today.
Of course, I like rice fixed all the ways invented so far.
Your mother was a special lady, we need more like her.
The back would only give one the taste of the coating....
Welcome and I am glad your Grandmother was so special.
You were lucky to have known her.
Christmas Spice Potpourri
4 Oranges
4 Lemons
1/2 c Whole cloves
1/2 c Whole allspice
10 Cinnamon Sticks, broken
10 Bay leaves, crumbled
8 oz Decorated jelly jars with bands lids
Using a vegetable peeler, peel fruit carefully, removing only the
peel, not any of the white pith. Cut or tear into one inch pieces.
Spread peel on paper towel lined pan. Place in preheated oven
to 175 degrees F., or set oven to WARM. Dry in oven for 1 1/2
hours, tossing occasionally. Peels should be leathery and / or
slightly crunchy.
Spread peels on dry paper towels and let air dry for 24 hours.
Combine with the cloves, allspice, cinnamon, and bay leaves.
Fill jars with mixture. Place lids on and screw bands on tightly.
Yield: 3 or 4 half pint jars
To use: Remove lid and leave band on for decoration to fragrance a
room. OR put one Tbsp into a jar and fill jar with boiling water to
release fragrance.
These make an excellent Christmas gifts.
Dried Fruit Balls
1 cup dried dates
1/2 cup dried calimyrna figs
1/2 cup prunes or dried apricots
1/2 cup raisins (regular or golden)
1 cup crushed walnuts or pecans
1/2 cup sunflower seeds
3 tablespoons lemon juice
1 cup flaked coconut
In a food processor, finely chop dates, figs, prunes/apricots and raisins.
In a medium bowl, mix chopped fruit with nuts and seeds.
Stir in lemon juice.
Shape into 1/2-1” balls.
Roll in coconut.
Dry in your dehydrator at 135º for 4 to 6 hours, or until crisp on the outside.
10 servings 30 balls
Submitted by: Darlene
Cherry Pineapples
Drain canned sliced pineapples and maraschino cherries on paper towels. Place
pineapples on trays with cherry in center of each. Dry 8-10 hours at 135° (off
brand slices with smalled center hole work best).
Candied Strawberries
Slice into 3/8 inch slices. Optional: sprinkle lightly with dry strawberry
jello, powdered sugar, or dip in honey/lemon juice mix (1/4 cup honey mixed with
1/4 cup lemon juice). Place on tray and dry 4-10 hours at 135° until crisp.
Orange Crisps
Slice unpeeled oranges into 1/8 to 1/4 inch slices. Dry 6-15 hours at 135° until
crisp. Rind easily separates from orange meat for snacking or powder rind or
meat for natural sugar or spice flavoring.
Honey & Banana Chips
Simply slice bananas 1/8 to 1/4 thick. Place on trays and dry 8-20 hours at 135°
until chewy. The greener the banana the crisper the chip: the riper the sweeter.
Theyre delicious plain and natural. (Option: Dip slices into 1/4 cup honey
mixed with 1/4 cup lemon juice. Pat dry with paper towels. Sprinkle lightly with
nutmeg. This option will double the drying time).
Cinnamon Apple Rings & Sugar
Slice apples into rings 3/16 to 1/4 inch thick. (Optional: sprinkle to taste
with cinnamon and/or sugar). Dry 4-10 hours at 135° until leathery to crisp.
(Option: for whiter apple rings, drop slices into 1 cup water and 2 tablespoons lemon juice. Pat dry before drying).
Natural sugar: Powder dried apples in blender. Sprinkle on cereal, toast, ice
cream, etc.
Candied Chile Pods
About 1/2 to 3/4 lb. (250 to 340 grams) of fresh chile pods, rinsed and cut in
half or strips (see note below)
2.6 lbs.(1,2 kilograms) regular white sugar
1 Quart (1 liter) water
Day #1
1. Preparing the Peppers: Like with all preserving techniques, only the
freshest, spotless chiles should be used. These are rinsed and patted dry.
To ease syrup penetration, it is recommended to cut the pods in half. You should
also deseed them. Just cutting the pods in half works well for thin walled
varieties like Habanero, Cayenne or Thai. Fleshier chiles like Jalapeño are
better cut into strips.
2. Cooking the Syrup: In a large saucepan, combine 1 quart (1 liter) water and 2
lbs (1 kilogram) sugar. Using the wooden spoon, mix well, then bring to a
rolling boil. Keep boiling and stirring until the mixture takes on a syrupy
consistency, but still stays clear and colorless. This takes about 30 Minutes.
If you are using a ceramics stovetop, watch out not to spill any sugar or syrup
on it, as this stuff burns in fast.
3. Pouring the Syrup: Put the cut chiles into the Mason jar or other glass
container, pour with boiling hot syrup (caution - don’t burn yourself). Leave
enough room to put a small bowl as a weight on top to keep the peppers down, all
covered with in the liquid. Close the container, keep remaining syrup in
marmalade jar(s). Let chiles sit in the closed container for 24 hours.
Notes: To minimize spill cleanup, put a newspaper underneath your jars. It is
also recommended to rinse and clean all cooking utensils right after work.
Various candying instructions recommend to start the pouring with syrup that has
cooled down first. We found pouring the piping hot liquid helps avoiding
spoilage of peppers by fermentation while sitting in the liquid for days. Of
course we could have boiled the pods quickly first, but that might have made
them soft and mushy, losing their shape. Feel free to experiment here.
Day #2: Drain chiles in a strainer, letting the syrup flow into your saucepan.
Put chiles back into the glass container. Bring the syrup to a boil and stir in
an additional 50 g (1.75 oz.) of sugar. Add also the syrup you saved in
marmalade jars, keep boiling and stirring with your wooden spoon for about 10
minutes at high heat. Pour the hot syrup over the chiles again, put on the
weight to keep them all covered in liquid. Also, save the remaining syrup again,
let chiles sit in their closed container for another 24 hours.
Day #3 to Day #5: Repeat the second day’s procedure, including the addition of
50 g (1.75 oz.) more sugar every day. Both the sugar addition and the reduction
by cooking will cause the syrup to become thicker and thicker. And it’s getting
hotter, too, as some of the capsaicin dissolves from the peppers into the
liquid. After Day #5, let sit for 48 hours and have a rest on Day #6.
Day #7: Pour syrup and chilis into saucepan and bring to a brief boil, for just
one minute, then take off the heat. Drain chiles through strainer, catch the
syrup in jars - Keep the syrup for other uses.
Arrange the chiles on a cookie cooling grid or a grid from your baking oven or
baking racks. Be sure to put parchment paper or a newspaper underneath, as you
put the peppers there to let them drip off excess syrup. Count for two hours.
As the pieces will still be sticky, you can finish them off in the baking oven
or dehydrator.
Finishing un the Oven: When using a baking oven, drying should take about 15
minutes at 210 degrees F. to 300 degrees F. with a door lightly open. If
available, turn on the oven’s air, too. Check after 10 minutes, drying should be
finished no later than another 10 to 15 minutes. (To keep the peppers as they
are, we prefer the airflow and lower temperature offered by a dehydrator, which
is a great device for drying peppers in general).
Finishing in the Dehydrator: Either way you should let the chiles cool to room
temperature, then store them in an airtight container. Flat containers like
Tupperware or Gladware allow to place the pieces side by side, rather than
stacking them, and potentially have them stick together.
Airtight Storage: That’s because it can be possible that the chiles are still a
little sticky. If that’s the case, you can coat them with powdered sugar (also
called confectioners’ sugar). The French confectioners glaze their fancy fruits
with a thin sugar coating after candying to keep them soft and moist by
preventing drying out more than desired. But since the aim at producing crunchy
chiles to begin with, you don’t need to do that. These candied chiles didn’t
stick after weeks of storage, and they wonderfully kept shape, color, heat and
aroma.
To retain the candied fruits’ colors, commercial production sometimes involves
the addition of sulphur dioxide, a legal additive. Store your candied chiles in
a dark place, they should keep their colors nicely without any additives.
Note: It is very important to get rid of all humidity and to store the candied
peppers tightly closed in a cool place, preferably in the refrigerator.
Especially fleshy peppers can get moldy after a couple of months if not dried
well and/or stored too warm. Since the thin fleshed varieties get dry more
easily, we found small hot red peppers as well as varieties like Habanero,
Tropical Red, etc. best suited for candying.
[This would be dehydrated prior cooked pasta...]
Pasta
Dry at 135 degrees F. for 8 to 12 hours till brittle hard. Smaller types of pasta
dry fastest and re cook in bags at a faster rate. Rehydration is equal amounts of
water to pasta. As a tip, under cook your pasta by one to two minutes, as it will
finish cooking while being rehydrated.
To use: Place in boiling water, and let sit in a cozy for 5 to 15 minutes.
Submitted by: Darlene
Sun Dried Tomatoes
Tomatoes
Salt
Optional Herbs
Slice tomatoes in half, place on screen. Sprinkle with salt and optional herbs.
In dry, arid climates, place in the sun until dry. This could take 4 days to 2
weeks. Keep covered with raised cheesecloth that does not touch the tomatoes. This
will keep out insects and animals while still providing ventilation. Bring
tomatoes in at night to avoid the moisture of evening dew. In cooler, humid
climates dry tomatoes in a dehydrator for 8 hours or in an oven for 6 to 12 hours.
Oven: Preheat oven to 140 degrees. Use an oven thermometer to keep the oven
between 140 to 160 degrees F. Stack trays of food into oven. Keep oven door
slightly open so that moisture may escape. Rotate trays to provide even drying.
Stir food every half hour. Do not use a broiler as food will dry too quickly.
Dehydrator: Preheat to 125 degrees F. Stack trays of food into the dehydrator.
Slowly increase the temperature to 140 degrees F.
Shelf Life: These will keep for about 6 months if dried and stored properly. Store
in an air tight container in a cool dark area. Also good to freeze.
Sun Bars
4 cups sunflower seeds (hulled)
1 cup walnuts or almonds or pine nuts
2 cups pitted dates
2 cups raisins or other dried fruit
1 cup honey
1 cup apple juice
1 Tbsp vanilla
2 tsp cinnamon
2 cups coconut flakes (optional)
Place the sunflower seeds and walnuts in a food processor and grind until
uniform in texture. Set aside.
Chop the dates into pieces your blender can handle.
In a blender place honey, apple juice, cinnamon, vanilla and chopped dates.
Blend until a smooth texture is reached.
In a large mixing bowl combine raisins, and nut mix. Then stir in the date
mixture (you may have to use your hands).
When the dough is completely mixed, you can either roll in balls and freeze for
later (tastes like cookie dough), or you can shape dough into 2 inch balls, roll
in coconut and place on dehydrator sheets. Dry in dehydrator for 8 to 10 hours
at 125 to 130 degrees F.
Another option is to take two 9 x 13 inch glass baking pan and sprinkle 1/2 cup
coconut in each pan. Press 1/2 of the dough in each pan, top with remaining
coconut and bake in a oven for 2 hours at 150 to 200 degrees F.
If you use an oven, you need to keep an eye on the bars during the last 30
minutes so they don’t burn.
Makes: 32 bars
Root Vegetables
Dry at 135 degrees F.
How would you like to have “instant” mashed sweet potatoes and yams on the trail
or with dinner on one of those nights your too tired to cook? With a little prep
you can!
Peel, cut up and steam your favorite variety (2 lbs will give you enough for 4
servings). When done, drain and mash. Flavor how you like, but leave the butter or
oil out. Maple syrup is very good to add, along with black pepper.
Submitted by: Darlene
Apple Pie
3 1/2 C dried apples
2 C water
3/4 C sugar
1 tsp cinnamon
Cook apples until tender. The apples will rehydrate during the cooking and
baking process. Add sugar and cinnamon. Fill and top with pie crust and
bake 30 minutes at 350 degrees F.
Cherry Pie
3 C dried cherries
3 C boiling water
1/2 C flour
1 C sugar
Cover cherries with water and let soak for 30 minutes. Simmer and add
sugar and flour to thicken. Pour into pie crust and add top crust. Bake at
400 degrees F. for about 35 minutes.
Peach Pie
3 C dried peaches
3 C boiling water
2/3 C flour
1 C sugar
2 tsp cinnamon
1/4 tsp nutmeg
Cover fruit with water and let soak for 30 minutes. Simmer and add sugar,
spices and flour to thicken. Pour into pie crust, dot with butter, and cover
with pie top. Bake at 400 degrees F. for 30 minutes.
Orange Julius Roll-Ups
1 1/2 cups applesauce
1 small apple, peeled, cored and chopped
2 teaspoons dried oranges, ground
1 1/2 teaspoons vanilla
2 tablespoons corn syrup
In a blender mix all ingredients until pureed. Pour onto solid fruit leather
sheets; dry at 135º for 4 to 8 hours, or until leathery. Remove from sheets while
still warm. Let cool slightly. Roll in plastic wrap and store in dark , dry cool
place or in the freezer.
4 servings
Submitted by: Darlene
Preserving the Harvest -
How to Use Dried Foods
Reconstituting Dehydrated Products
You can substitute dehydrated foods in your favorite recipe using dehydrated products by following these guidelines:
2 Tablespoons Dehydrated Whole Egg + 3 Tablespoons Water = 1 Fresh Egg
2 teaspoons Dehydrated Egg Whites + 2 Tablespoons Water = 1 Egg for Scrambling, ect..
1 cup Dehydrated Butter, Margarine or Shortening + 1/4 cup Water or Oil = 1 cup Butter
1/4 cup Tomato Crystals + 1/2 cup Water = 1/2 Cup Tomato Sauce (for paste add more Tomato Crystals)
2 teaspoons Dehydrated Juices + 1/2 cup Water = 1/2 cup Juice
1 cup Dehydrated Juices + 2.4 ltrs Water = 2.4 ltrs Juice
1/4 cup Dehydrated Cream Base Soup + 1 cup Water = 1 Cup Medium White Sauce
1/3 cup Fruits & Vegetables + 1 cup water (rehydrated overnight) = 1 cup Vegetables
From Blue Chip Group, Inc. http://www.bluechipgroup.net/
Dried Fruit Pie
1 1/2 lbs sweet pastry
2 cups pitted prunes
2 cups dried apricots
1 cup golden raisins
1/2 cup dried apples
3/4 cup sugar
1/2 cup almonds or walnuts, chopped coarsely
1/4 lb butter, melted
1 egg
sugar
apricot glaze
Roll out two-thirds sweet pastry about 1/8 inch thick on a lightly floured surface. Line an 11” pie plate with the pastry, trim off the excess dough, prick the bottom of the shell with a fork and chill at least 30 minutes. Place the dried fruit in a large saucepan and cover with cold water, bring to a boil, and
simmer gently for 10 minutes. Drain the fruit in a colander and chop it coarsely. In a bowl combine the fruit with the sugar, almonds and melted butter. Roll out the remaining one-third of the pastry and brush the dough lightly with beaten egg and sprinkle with sugar. With a saw-toothed pastry wheel, cut 12 strips from the dough. Fill the shell with the fruit mixture, mounding it in the center, moisten the edge of the shell with the beaten egg, and arrange the strips in lattice fashion over the fruit, pressing the ends onto the edge of the shell. Make a decorative border on the rim of the pie. Bake the pie on the bottom third of a preheated 425(F oven for 30 minutes. Reduce the heat to 375(F and bake the pie for 20-30 minutes more, or until the pastry is browned. Remove from the oven and brush the fruit with melted apricot glaze. Serve the pie with sweetened whipped cream flavored with vanilla or brandy to taste. Serves 8. From Tante Marie http://www.tantemarie.com/
Oatmeal Dried Fruit Cookies
1-1/4 cups butter or margarine, softened
1-1/4 cups brown sugar
1 egg
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups quick cooking oats
1 cup dried cranberries, or other dried fruit
Preheat oven to 375(F. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit.Drop by rounded spoonfuls onto the unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Make 3 dozen (36 servings) From Cookie Recipe http://www.cookierecipe.com/
Apples, Dry
To rehydrate dry apples: Use equal volume food and water. Wait 20 minutes.
Apple Pie
One 9-inch pie crust
1/4 lb dried apple slices (3-1/2 cups)
2 cups water
1/3 to 1/2 cup sugar
1/2 teaspoon cinnamon
Crumb topping:
1/2 cup flour
1/4 cup brown sugar
2-1/2 tablespoons butter or margarine
Cook dried apples in water until soft, about 1 hour. Add additional water, but not an excessive amount. Do not drain. Add sugar and cinnamon. Pour into prepared pie shell. Mix topping until crumbly and sprinkle over pie. Note: Either sweet or sour apples may be used in drying. Sweet apples such as
Red Delicious are used for sweet schnitz (dried apples), and the peel is left on to ensure a rich flavor. If a tart flavor is preferred, use late fall or early winter fully matured apples. No research is available on the suitability of current commercial varieties of apples. Dry a small amount of a variety and test
by using it in one of your favorite recipes before drying large amounts of that variety.
Apple Coffee Cake (serves 18)
2 cups dried apples
1 teaspoon lemon juice
1/2 cup margarine
3/4 cup sugar
2 eggs
1-1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1 teaspoon vanilla
Topping:
1/2 cup sugar
2 teaspoons cinnamon
Place dried apples and lemon juice in a bowl. Add enough water to cover and soak for 1 hour. Cream margarine and sugar. Add eggs and beat well. Sift together flour, salt and baking powder. Add to creamed mixture. Add milk and vanilla. Beat well. Pour into two 9-inch greased and floured cake pans.
Top with drained, rehydrated apple slices. Combine sugar and cinnamon. Sprinkle evenly over apples. Bake at 375(F for 35 to 40 minutes.
Apple Cream Leather
6 ea apples
1/2 tsp cinnamon
1/4 tsp cloves
1 c nonfat yogurt — (plain)
1/2 tsp nutmeg
Puree ingredients in food processor or blender until smooth. Place fruit leather sheets in dehydrator trays. Spread puree over fruit leather sheets, 1/4” thick. Dry until leathery (pliable but not sticky).
Apple Crisp
3/4 Cup Flour
3/4 Cup Brown Sugar
1/2 Tsp Cinnamon
1/2 Cup Margarine
3/4 Cup Dehydrated Apples
Water — as needed at least 3/4 cup to rehydrate, then add 1/2 to 1 cup more. Simmer apples in water according to package directions. (or soak dehydrated apples in equal amount of water for 30-40 minutes, then simmer in water.) When well heated, but not completely cooked, add the sugar/flour mixture and spread in a frying pan. Continue cooking until mixture is bubbly and thickened. As an alternative this may be baked in a reflector over. Spread the apple mixture in a baking pan and pat out the flour/sugar mixture over them. Bake in front of a good high fire, turning the pan once or twice to assure even baking. Makes about 6 cups.
From AAOOB Storable Foods http://www.aaoobfoods.com/
Applesauce Cookies
1 cup dried applesauce mixed with 2 cups water-let set several hours or overnight in refrigerator
1 cup margarine
2 cups sugar
2 eggs
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
5 cups flour
2 cups chocolate chips or raisins
Mix well applesauce, margarine, sugar and egg until creamy. Add soda, salt, spices and mix again. Stir in flour and chips. Batter should be moist. Drop by spoonfuls on greased cookie sheet and bake for 8 minutes at 350(F.
Harvest Cake
2 3/4 C. Dried Apples (soak in warm water for about an hour)
2 C. Sugar
3 C. Flour
1 C. Oil
1 C. Chopped Nuts (optional)
2 tsp. Soda
2 tsp. Vanilla
2 Eggs
Mix apples and sugar. Let set for an hour. Sift together soda and flour. Beat eggs, oil, and vanilla together. Add apples and oil mixture to flour. Mix and bake in greased & floured tube pan for 1 hour in 350(F oven.
From Pittsburgh North Stake http://www.andrew.cmu.edu/~jinhee/stake/srecipe.html
Apple Topping
1 cup apples reconstituted in 2 cups water
1/4 cup brown sugar
1 tsp lemon peel grated (opt)
1 tsp lemon juice (fresh)
1/4 tsp cinnamon
1/4 tsp allspice
Cook apples over low heat until tender. Add remaining ingredients and bring to a boil. Simmer until desired thickness. Use as a topping for pancakes, crepes, or waffles.
Bran Apple Muffins
1 cup bran cereal
1 cup yogurt
3/4 cup flour
1/2 cup whole wheat flour
1/2 cup sugar
1 1/2 tsp cinnamon
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/2 cup applesauce reconstituted in 1 cup water
1/4 cup vegetable oil
2 eggs
Mix cereal and yogurt and let stand until cereal is softened. Stir in applesauce, oil, eggs, and sugar. Add cinnamon, soda, salt, and nutmeg and stir slightly. Add flour mixing as little as necessary to moisten through. Fill 12 muffin tins. Bake at 375(F for 15-20 minutes. Remove from pan.
Apple-Jack Melt
Reconstitute apple slices by place 1/2 cup slices in 1 1/2 cup water and let stand until softened. In a small bowl mix 1/3 cup mayonnaise, 2 tsp honey and 1 tsp lemon juice. Spread lightly toasted multi-grain bread with mixture. Cover with apple slices overlapping slightly. Cover with slice of sharp cheddar cheese. Place on sheet and broil in oven 1- 1 1/2 minutes or microwave on paper towel 4-5 seconds.
Pork Chops and Apple Stuffing
Brown 4 pork chops and place in bottom of baking pan. Cover with 2 cups reconstituted apple slices. Be sure there is plenty of liquid. Sprinkle 1/4- 1/2 cup sugar over top. May sprinkle with cinnamon if desired. Prepare 1 package of stuffing mix and place over top. Bake 30 minutes at 180(C (350(F).
Apple Stuffed Acorn Squash
2 small acorn squash
1 1/2 - 2 cups apple slices reconstituted
1/2 cup maple syrup
1/4 cup butter or margarine melted
1 cup broken nuts (cashews are great)
Wash squash and cut in half lengthwise. Scoop out seed and string center. Combine apples, butter, nuts and fill squash halves. Brush surface with melted butter. Place in baking dish and pour in boiling water to 1/2 inch in pan. Cover with foil and bake at 400(F for 45 minutes. Uncover and bake 10 more minutes. Test squash for tenderness to be sure it is done.
Apple Crumb Pie
3 cups apple slices
3/4 cup flour
1/3 cup butter
1 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
Reconstitute apples by covering with 2-2 1/2 cups water for about 30 minutes or until tender. Mix 1/2 cup sugar and spices and spread in pie plate. With fork mix soft butter, flour and 1/2 cup sugar until crumbly. Spread over apples. Bake at 375(F for 30-40 minutes.
Dried Apple Cakes
1/2 lb dried apples, chopped
4 cups water
1 cup sugar
1 recipe dry baking mix
1 1/2 cup sourdough starter (see listing)
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cups margarine
Cook dried apples in 4 cups water until tender. Drain an save juice. Measure 2 cup juice, adding water if needed. mix 1/4 cups sugar with dry baking mix; stir in sourdough starter to moisten flour. Turn out onto a floured surface, knead lightly, pat or roll to a 12x18in rectangle. Sprinkle with apples. Roll,
starting at short end; cut into 12 slices. Put remaining sugar, brown sugar, cinnamon, nutmeg, margarine and the 2 cups apple liquid into a Dutch oven. Bring to boil. Gently lower apple cake slices into hot syrup. Bake for 35-40 minutes. From AAOOB Storable Foods http://www.aaoobfoods.com/
Apple Fritters
3 C. flour
1/3 C. dried egg powder
1 1/2 C. milk
4 tsp. baking powder
1 1/2 tsp. salt
2 tsp. sugar
2 T. oil
1/4 C. water
1 C. dried apple slices (reconstituted)
Sift together dry ingredients. Combine milk, oil, and water. Add to dry ingredients, mix well until moistened. Chop rehydrated apple slices and add to the batter. Mix. Heat 2” of oil in a skillet and drop batter by spoonfuls into hot oil. Fry, turning once until brown. Drain on a paper towel.
From AAOOB Storable Foods http://www.aaoobfoods.com/
Apple Pie
3 1/2 C. dried apples
2 C. water
3/4 C. sugar
1 t. cinnamon
Cook apples until tender. The apples wil rehydrate during the cooking and baking process. Add sugar and cinnamon. Fill and top with pie crust and bake 30 minutes at 350(F degrees.
Dried-Apple Tart with Crisp Crumble Topping
3/4 lb dried apples
1/4 cup packed light brown sugar
4 cups water
2 cups apple cider
1 tablespoon fresh lemon juice
4 (3-inch) cinnamon sticks
6 tablespoons cold, unsalted butter, cut into 1/4-inch pieces
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 recipe pastry dough, rolled out and fit into an 11-inch tart pan with a removable fluted rim
Whipped cream or vanilla ice cream as garnish
In a large kettle simmer the first 6 ingredients with a pinch of salt, covered, about 15 minutes or so until the apples are plumped. Simmer uncovered, stirring occasionally, about 1 hour or until thick. Discard cinnamon sticks. Filling may be made 2 days ahead and cooled before being chilled, covered.
Preheat oven to 375(F. In a food processor pulse butter, flour and granulated sugar until crumbly. Transfer topping to a bowl and chill, covered, until ready to use. Line pastry shell with foil and bake in middle of oven until shell is set, about 12 minutes. Gently remove foil and bake shell until edge is golden, about 5 minutes. Immediately spoon filling into shell and crumble topping evenly over filling. Bake tart in middle of oven 30 minutes or until topping is golden. Cool tart in pan on a rack. Serve tart with whipped cream or ice cream. Serves 8.
Dried Apple Pie
3/4 lb quality dried apples
1/2 pint quality dry cider
about 1 tsp ground cinnamon
about 1/2 tsp fresh-grated nutmeg
maple syrup to taste.
1 pie crust, with extra for latticing
Preheat your oven to 350(F. Bake the pie shell until it’s about done. While the crust is cooking, put the apples into a coverable saucepan with the dry cider. Cook them, uncovered, a few minutes, until they begin to fluff up. If you want to fancify this up, you can add some dried cherries, dried cranberries, or even raisins. Add the cinnamon and nutmeg and maple syrup. Stir, cover, and cook 5 or 10 more minutes, until the liquid is just about completely absorbed. Watch the heat, or stir frequently to prevent it from burning. If the liquid fails to disappear, drain the apples before you pour them into the pie shell. You may also be able to reduce the liquid and pour it over the apples in the shell. I encourage you, when you’ve poured about half the apples into the crust, to place a liberal and pleasant number of fresh pecans atop them before you finish the pour. This provides a delicate and refreshing (etc.). Basically, if you want it a little bit richer, add pecans or maybe walnuts. Make a lattice over the top with the extra crust; bake until the lattice is done. From - Bazilian Recipes
http://www.bazilians.org/recipes/recipe.dried.apple.pie.html
Apricot-Applesauce Cake
1 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons ground allspice
1 teaspoon baking soda
1/2 cup sugar
1/2 cup shortening
1 cup applesauce
2 eggs
3/4 cup diced, dried apricots
1/2 cup chopped almonds
Confectioners’ sugar or dried apricots, cream cheese for garnish
Preheat oven to 350(F. Grease a 12-cup bundt pan or tube pan. Combine flours, allspice and baking soda; set aside. In a large bowl, with a mixer at low speed, cream sugar and shortening; beat in applesauce and eggs until fluffy. Add flour mixture; beat at medium speed 2 minutes, scraping bowl occasionally. Stir in apricots and almonds. Pour batter into pan and bake 35 to 40 minutes until top
springs back when lightly touched with finger. Cool cake in pan 10 minutes; invert onto serving platter and dust lightly with confectioner’s sugar. Makes one 12-inch cake.
From Zoria Farms http://zoria.com/
Apricot Pumpkin Muffins
2 cups buttermilk baking mix
1/2 cup chopped dried apricots
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup milk
1/2 cup cooked pumpkin
1 egg
In a medium bowl, combine baking mix, apricots, sugar, cinnamon, ginger and nutmeg. Mix together milk, pumpkin and egg until well blended. Combine 2 mixtures; beat vigorously 1/2 minute. Fill 12 greased medium muffin cups 2/3 full. Bake in 400(F oven 15 to 20 minutes or until lightly browned on top. Remove from cups and serve warm. Makes 12 muffins. From Zoria Farms http://zoria.com/
Apricot Health Bars
3/4 cup butter or margarine, softened
1/4 cup packed brown sugar
1 egg, slightly beaten
1 teaspoon vanilla extract
1 1/2 cups quick or old-fashioned oats, uncooked
1/2 cup all-purpose flour
1/4 cup wheat germ
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup diced, dried apricots
1/2 cup chopped walnuts
1/2 cup shredded coconut
Preheat oven to 350(F. In large bowl, cream butter and sugar; stir in egg and vanilla. Add oats, flour, wheat germ, cinnamon and salt. Mix until well blended. Stir in apricots, walnuts and coconut. Spread dough evenly in a 12x8-inch baking pan. Bake for 18 to 20 minutes until golden. Cool slightly, then cut into bars. Makes about 2 dozen. From Zoria Farms http://zoria.com/
Apricot Leather
6 fresh apricots - 1 lb
3/4 cup sugar
Preheat oven to 200(F and oil a 13 x 9-inch baking pan. Pit apricots and oarsely chop. In a 3-quart heavy saucepan cook apricots and sugar over moderate heat, stirring, until sugar is dissolved, about 5 minutes. Cook mixture at a bare simmer, stirring frequently, until thickened, about 40 minutes more. In a blender puree mixture until smooth (use caution when blending hot liquids). Transfer puree to oiled, solid sheet. Dry puree until it feels drier but slightly tacky, about 6 hours. Cool leather completely. Peel leather off sheet and roll up in wax paper. Leather keeps, wrapped in plastic wrap, at cool room temperature 1 month. NOTE: This fruit leather makes a satisfying energy snack and is delicious in place of chutney on a sandwich (we loved it in a ham and cheese wrap). For an easy hors d’oeuvre, spread 4 tablespoons softened mild goat cheese onto an 8-inch square of leather. Sprinkle the cheese with 1 tablespoon chopped pistachios and tightly roll up leather into a log. Chill the log and slice it into 1/4-inch-thick rounds.
Dried Apricots (12 servings)
1/2 cup honey
1/2 cup water
juice of 1 lemon
2 lbs just-ripe apricots, halved and pitted
In small bowl, combine honey, water and lemon. Dip apricots in honey mixture. Spread them cut side up on several large baking sheets lined with parchment paper. Dry in oven @ 225(F 4 hours or until fruit is firm, chewy and shriveled around the edges. Cool. store in self-sealing plastic bags in refrigerator up to 3 weeks.
Apricot Nut Supreme Brownies
1/4 lb white chocolate or white baking bars
1/3 cup margarine
1/2 cup sugar
2 eggs
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup California dried apricots, quartered and divided
1/2 cup dried apricots, quartered and divided
1/2 cup slivered almonds, divided
Preheat oven to 350(F. In small sauce pan, melt white chocolate and margarine over low heat. Stir constantly until mixture becomes a curdling consistency; remove from heat. Add sugar, eggs and extract; stir quickly to blend. In a separate bowl, combine flour, baking powder and salt. Stir into white chocolate mixture; add half the apricots and almonds to the batter. Pour into a greased 10 1/2” X 7” X 1 1/2” pan and sprinkle the top with the remaining apricots and almonds. Bake 25 minutes, or until golden and brownies begin to pull away from the edge of the pan. Makes 18 brownies. Optional: Drizzle top of brownies with melted white or dark chocolate.
From Zoria Farms http://zoria.com/
Apricot Whole Wheat Bread
3 cups whole wheat flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 1/4 cups milk
1 cup honey
1 egg, slightly beaten
2 tablespoons salad oil
1 cup chopped dried apricots
1 cup chopped walnuts
In a medium bowl, stir together flour, baking powder, cinnamon, salt and nutmeg. Combine milk, honey, egg and oil; pour over dry ingredients. Stir just enough to dampen flour. Gently fold in apricots and walnuts. Pour into greased 93/4 x 133/4 loaf pan. Bake in 350(F oven 60 to 70 minutes or until done. Remove from oven; let stand on rack about 10 minutes. Remove from pan. Store overnight for easiest slicing. Makes one loaf. (This high-fiber treat is especially delicious buttered and warmed under the broiler.)
From Zoria Farms http://zoria.com/
Dried Apricot Pie
Dried apricot pie filling:
2 1/2 cups dried apricots
Water
1 cup sugar
1 tablespoon cinnamon
2 1/2 tablespoons Minute tapioca
Put dried apricots into microwave safe bowl, add just enough water to cover fruit. Microwave for 15 minutes or until tender. Add sugar, cinnamon and tapioca. Set aside.
Pie Crust:
2 cups plain Flour
2/3 cups shortening
1/8 teaspoon salt
1/4 cup ice water with 1 tablespoon vinegar
Cut shortening into the flour and salt. Slowly add ice water and vinegar mixture to dry ingredients. Form dough into a ball. DO NOT HANDLE TOO MUCH. Roll 1/2 of dough into thin pie crust shell. Place shell into ungreased 9” pie pan. Fill shell with Dried Apricot Pie Filling. Roll last 1/2 of dough into top crust and cover filling. Crimp edges of top and bottom dough with fingers to close. Dab 1 tablespoon of milk on top of crust and sprinkle with about 1 teaspoon sugar. Bake at 400(F for 40-45 minutes or until the crust is golden brown. Yields one 9” apricot pie. From Zoria Farms http://zoria.com/
Peach Pie
3 C. dried peaches
3 C. boiling water
2/3 C. flour
1 C. sugar
2 t. cinnamon
1/4 t. nutmeg
Cover fruit with water and let soak for 30 minutes. Simmer and add sugar, spices and flour to thicken. Pour into pie crust, dot with butter, and cover with pie top. Bake at 400(F for 30 minutes.
Fruit Frosty (Dried Foods)
1 c. dehydrated fruit (rehydrated in 1/2 c. water)
1 c. ice
1 c. unflavored yogurt
3/4 c. milk
3 Tbs. Sugar
Blend fruit and water in blender for several minutes. Add other ingredients and blend 30 seconds more.- from “Cookin with Home Storage” by Peggy Layton and Vicki Tate
Dried Fruit Balls
1/2 c. dried peaches
1/3 c. dried apricots
2 Tbs. graham cracker crumbs
1/2 c. whole, pitted dates
1/3 c. golden raisins
In a food processor bowl with metal blade, combine all ingredients except graham cracker crumbs; process until finely chopped. Shape mixture into 1-inch balls; roll in graham cracker crumbs. Store in airtight container in refrigerator.
From - “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
Dried Pears Apples (serves 6)
3 Bosc pears, peel on and cut into 1/8 to 1/4 inch-thick slices
3 tart apples, peel on and cut into 1/8 to 1/4 inch-thick slices
1 tablespoon sugar
Arrange pears and apples on several large baking sheets lined with parchment paper. Sprinkle with sugar. Dry in oven 225(F 2 1/2 hours or until fruit is firm, chewy and shriveled around the edges. Cool. store in self-sealing plastic bags in refrigerator up to 3 weeks.
Cooked Fruit
3 C. dried fruit of your choice
2 C. boiling water
1 t. cinnamon
Sugar to taste
Let fruit soak in the boiled water for 20 minutes. Simmer for another 20 minutes and add cinnamon and sugar. Stir until sugar is dissolved and serve.
Cooking with dried foods....continued:
Dehydrated Cabbage
Reconstitute dehydrated raw cabbage by soaking it in cold water for three hours. Drain the water before using the cabbage.
From - General Dennis J. Reimer Training and Doctrine Digital Library
Dehydrated Peppers
Dehydrated Peppers can be used in any recipe calling for sweet diced peppers or sweet chopped peppers. Dehydrated peppers used in salads or other uncooked dishes, must be soaked in cold water for two to six hours. They can then be used as fresh peppers. Dehydrated peppers used in soup, stew, or in any other cooked dish containing a large amount of liquid, can be added directly to the other ingredients. They do not need to be soaked first. When used in a cooked dish that contains only a small amount of liquid, they must be soaked in cold water for one hour before they are combined with other ingredients. 1lb of dehydrated peppers is equivalent to 3 lb of fresh, trimmed, sweet peppers. 3/4 cup of dehydrated peppers, when reconstituted, yields 1 2/3 cups of diced peppers. From - General Dennis J. Reimer Training and Doctrine Digital Library
Carrots, Dry
To rehydrate dry carrots: Use equal volume food and water. Wait 20 minutes.
From AAOOB Storable Foods http://www.aaoobfoods.com/
Creamed Corn
1 C. dried corn
4 C. boiling water
2 t. sugar
1/2 C. milk
1 T. flour
1 T. margarine
salt and pepper to taste
Add corn to water and let stand for 30 minutes. Simmer corn until tender. This may take as long as an hour or so. Drain and add remaining ingredients. Simmer for an additional 5 minutes, stirring frequently to prevent scorching.
Corn Chips
1 1/4 lbs frozen corn
1 red pepper — quartered
1 clove garlic
4 teaspoons picante sauce (or to taste)
Slightly cook corn, frain and pat dry. Puree ingredients until smooth in a food processor or blender. Spread puree on fruit leather sheets and place on dehydrator trays. Dry 8 to 10 hours or until top is dry. Turn over and continue drying another 10 hours. Remove fruit leather sheets and break corn leather into chips. Continue drying another 3 to 6 hours until chips are brittle. Store in airtight container.
Corn Chips
1 c. yellow cornmeal
2/3 c. flour
1 tsp. salt
1 tsp. baking powder
2 Tbs. dry milk solids
1/2 c. water
1/4 c. oil
1/2 tsp. Worcestershire sauce
1/8 tsp. Tabasco sauce
paprika, garlic, onion, OR seasoned salt
Preheat oven to 350(F. Combine dry ingredients in mixing bowl. In separate bowl, stir together liquids. Add liquids to dry mixture and stir with fork. Knead a little until smooth. Grease two cookie sheets (10 x 15 inches) and sprinkle each with cornmeal. Divide dough in half. Roll out each half directly onto cookie sheet with floured rolling pin, rolling dime-thin. Sprinkle lightly with paprika, garlic, onion, or seasoned salt. Run rolling pin over once more. Prick with fork. Cut in squares or triangles. Bake 10 minutes or until lightly browned. — Makes 1/2 pound.
- from More-with-Less Cookbook
Corn Casserole, Indian
1 C. dried sweet corn
1/4 C. dried onions
1 C. tomato powder
3 T. dried green peppers
1C. dry bread crumbs
2 T. dried cheese
1 T. shortening or margarine
Reconstitute vegetables. Add seasonings. Place in casserole dish. Dot with margarine or shortening. Sprinkle with cheese and crumbs. Bake at 375 degrees F for 30-35 minutes.
From AAOOB Storable Foods http://www.aaoobfoods.com/
Dehydrated Green Beans
Dehydrated green beans are frozen before dehydration to preserve the natural color, nutrients, and flavor. To reconstitute, place the beans in water, and cook them for 22 minutes.
From - General Dennis J. Reimer Training and Doctrine Digital Library
http://www.adtdl.army.mil/cgi-bin/atdl.dll/fm/10-23-2/c20.htm
Green Bean Casserole
2 C. boiling water
1 C. dried beans
1 can cream of mushroom soup
Add beans to water and cook until tender. Add soup and simmer.
Dehydrated Onions
Dehydrated chopped onions can be used in any recipe which specifies onions, dry or chopped. To use them as raw onions, reconstitute them by adding warm water and letting them stand for 20 to 30 minutes. For seasoning, dehydrated onions can be added directly to stews, soups, and sauces without reconstitution. Reconstituted onions can be added to meat loaves and croquettes. 1 lb of dehydrated onions is equivalent to 4 lb of prepared onions.
From - General Dennis J. Reimer Training and Doctrine Digital Library
Dehydrated Peas
To reconstitute dehydrated, cooked, compressed peas, place them in a pan with salt and butter. Add enough boiling water to cover them. Stir the peas to moisten them, cover the pan, and let them stand for 10 minutes before serving. A number 2 1/2 can yields 25 servings.
From - General Dennis J. Reimer Training and Doctrine Digital Library
Potatoes, Dry
To rehydrate dry potatoes: Use equal volume food and water. Wait 20 minutes.
From AAOOB Storable Foods http://www.aaoobfoods.com/
Potato and Zucchini Latkes with Apple Sauce
3 cups dehydrated potatoes (may be called potato flakes, but must be dehydrated)
1 cup shredded carrots
1 cup shredded zucchini
1/2 cup minced onion
1/2 cup matzoh meal
2 cups whole eggs
Salt and pepper, to taste
Vegetable oil, for frying
Apple sauce, for dipping
Rehydrate potatoes by soaking them in a bowl of cold water to soften then drain in a colander. Wrap potatoes in paper towels and squeeze out excess moisture. Add the carrots, zucchini, onion and matzoh meal to the potatoes. Whip eggs with a whisk, until frothy. Add the egg mixture, a little at a time, to the potatoes until mixture is bound. Potato and vegetable mixture should be firm (versus runny). Season with salt and pepper. In small skillet, heat the vegetable oil over medium high heat. Place rounded teaspoons of potato mixture into pan and fry on both sides until golden brown. Serve with prepared applesauce for dipping. Yield: 2 dozen appetizers From Food TV http://www.foodtv.com/
Dehydrated Ground or Flaked Potatoes
To prepare instant potatoes from granules or flakes, blend potato granules and nonfat dry milk together. Combine boiling water, butter or margarine, and salt in a mixing bowl. Stir to blend. Rapidly add dry mixture to the liquid, and mix on a low speed for 30 seconds. Stop the machine, and scrape the sides and bottom of the bowl. Add pepper. Whip on high speed for about two minutes or until the
potatoes are light and fluffy. Serve mashed potatoes hot.
From - General Dennis J. Reimer Training and Doctrine Digital Library
Dehydrated Diced or Sliced Potatoes
Reconstitute dehydrated sliced potatoes by adding them to salted boiling water. Cover and simmer them for 15 to 25 minutes, until tender. One number 10 can makes 20 servings. They can then be grilled or a sauce added for such items as potatoes au gratin.
From - General Dennis J. Reimer Training and Doctrine Digital Library
Potato Patties (with Dried Eggs)
3 1/2 c. mashed potatoes
1/4 c. margarine
1 tsp. salt
1/4 tsp. pepper
5 Tbs. dried whole egg
5 Tbs. water
In large bowl beat potatoes, margarine, salt and pepper at low speed until fluffy. Add dried whole egg and water together. Add to potato mixture and beat at medium speed until well blended. To make patties, use about 1/4 c. mixture for each and fry in lightly greased pan over medium high heat until browned on both sides, about 2 to 3 minutes. From - “Cookin’ With Dried Eggs” by Peggy Layton
Curried Beef Turnovers
3 lb Lean beef mince
2-1/4 cups Onion, chopped
1-1/2 cups red peppers, chopped
1/4 cup Curry powder
1 1/2 lbs Dehydrated potato granules
2 tsp. Salt
1.8ltrs Beef broth
4 lbs Pastry, prepared
Milk as needed
Sauté ground beef and onion until onions are tender. Add peppers and curry powder; cook and stir over medium heat until curry darkens. Add potato granules, salt and broth; mix well. Bring mixture to boil; mix well and set aside. Roll and cut pastry into 6-inch rounds. Place 1/2 cup potato mixture on one half of round, leaving edges uncovered. Fold pastry in half; seal and crimp edges. Place on sheet pan, 1 inch apart. Pierce top crust wih fork to allow steam to escape. Brush tops with milk or half-and-half, if desired. Bake at 400(F 12 to 15 minutes or until tops are browned. Serve to eat out-of-hand. Makes 48 servings.
From - Washington State Potato Commission http://www.potatoes.com/recipes.cfm
Mashed Potatoes with Sun Dried Tomatoes
4 cups mashed potatoes
1/2 cup Julienne cut Sun Dried Tomatoes
1 clove garlic
Prepare mashed potatoes as usual. Chop Sun Dried Tomatoes very fine (draining oil from tomatoes before chopping). Add tomatoes and minced or pressed garlic to mashed potatoes, mixing thoroughly. Serve hot. Makes 6-8 servings. From - Valley Sun http://www.valleysun.com/
Herbed Potato Chicken
1/2 lb Dehydrated potato flakes
1/2 cup Dried parsley flakes
2 Tbs. Dried thyme leaves
1 Tbs. Garlic salt
1/2 lb Flour
1/4 cup Cajun seasoning
1 tsp. Salt
1 tsp. Ground pepper
24 pieces (1/4lb each) Chicken breast
2 cups Milk
Vegetable Oil as needed
Mix potato flakes, parsley, thyme and garlic salt. In separate bowl; mix flour, Cajun seasoning, salt and pepper. Dip chicken in seasoned flour, then in milk, then in seasoned potato flakes. Pan-fry in oil until browned. Place on baking sheet and bake at 375(F, 12 to 15 minutes or until fully cooked.
Serving suggestions: * Spread cut sides of hamburger bun with dressing of choice, place cooked chicken on bottom half, top with lettuce and serve with sliced tomato and pickles.
* Serve chicken with mashed potatoes and vegetables.
Variations: * Sliced cod, snapper or pork tenderloin may be substituted for chicken. Makes 24 servings.
Potato Crab Cakes (dehydrated potato recipe)
3lb Dehydrated potato granules
2 pints Water, boiling
2 pints Milk, hot
2 lbs Red onion, chopped
1 lb Sweet red pepper, diced
1 lb Celery, diced
1/2 cup Garlic puree
1 cup Fresh basil, chopped
1/4 cup Fresh parsley, chopped
1 Tbsp. Salt
1/2 tsp. Ground pepper
1 1/2 lbs Cheddar cheese, shredded
2 lbs Crab meat, chopped
1 tsp. Bottled hot pepper sauce
Vegetable oil as needed
Whip potato granules into boiling water and hot milk in mixer bowl until fluffy. Combine all ingredients except oil; mix well. Form into 3oz patties. For each order, pan-fry both sides of 2 patties in oiled non-stick pan until golden. Makes 48 Servings (2 cakes per serving).
From - Washington State Potato Commission http://www.potatoes.com/recipes.cfm
Sour Cream & Chives Mashed Potatoes
1 1/2 lbs Potato Pearls
1/4 cup Buttermilk powder
1 Tbs. Salt
1 tsp. Onion powder
1/2 tsp. Garlic powder
1/4 tsp. Cayenne pepper
4.8 ltrs Water, boiling
2 cups Sour cream
1/2 cup Chives, fresh, chopped, or 1/2 amount dry chives
Combine Potato Deb, with next 5 ingredients. Quickly whisk potato mixture into boiling water; remove from heat. Continue whisking until potatoes are smooth. Serving Idea: Serve with grilled sausage and sautéed apples. Add remaining ingredients; mix until well blended. Keep warm until serving. Will hold on steamtable, covered, for 2 to 3 hours. Yield: 48 servings.
From Basic American Foods http://www.baf.com/
Dehydrated Sweet Potatoes
Reconstitute dehydrated sweet potatoes in hot water with butter. One number 10 can makes 40 servings. From - General Dennis J. Reimer Training and Doctrine Digital Library
Vegetable Soup
1 C. diced cooked meat
3 C. dried mixed vegetables
salt and pepper
Cover dried vegetables with boiling water and soak 1 hour, then simmer for 2 hours or until tender. Remember you can add fresh vegetables, in case you don’t have a particular dried one, to the pot as well.
Potato Dinner Rolls
2 cups Warm water
2 pkts Active dry yeast
1-1/2 cups Dehydrated potato flour
1/2 cup Granulated sugar
2 tsp. Salt
3/4 cup Butter or margarine
3 Eggs
1.2kg All-purpose flour
Dissolve yeast in warm water. combine potato flour, sugar and salt in mixer bowl; mix well. Add dissolved yeast mixture, butter and eggs; mix well. Beat in 6 to 8 cups flour. Gradually mix in remaining flour to make soft dough. Using a dough hook, mix 7 to 8 minutes or until dough is smooth and elastic. Place in a greased bowl, turning to coat all surfaces of dough. Cover and let rise in warm place about 1-1/2 hours or until doubled in bulk. Punch down and shape into 2-inch balls. Place in a lightly greased sheet pan about 1 inch apart. Cover and let rise in warm place about 1 hour until doubled in bulk. Bake at 200(C(400(F) 15 to 20 minutes or until browned and rolls sound hollow when lightly tapped on
top. Tips: Dough keeps well in refrigerator. Refrigerate after first rising. Return to room temperature before shaping and baking. Rolls may be frozen after cooling completely. Wrap in freezer bag. Reheat in foil at 180(C(350(F) 15 to 20 minutes. Makes 6 dozen.
From - Washington State Potato Commission http://www.potatoes.com/recipes.cfm
Basic Potato Patties
2lb Dehydrated potato flour
2 pints Water, boiling
4 pints Milk, hot
1 cup Onion, chopped
1/2 cup Fresh parsley, chopped
2 tsp. Salt
1 tsp. Ground pepper
4 Eggs
1 lb sharp cheddar cheese, shredded
Mix potato flour, boiling water and hot milk in mixer bowl using whip attachment. Add onion, parsley, salt and pepper; mix well. Cool mixture to lukewarm. Add eggs and cheese; mix well. Form 2-inch balls; flatten into patties. Cook on well-oiled griddle at 375(F-400(F) until crisp and golden on both sides. Serve two patties per serving as side dish.
Variations:
-For mushroom potato cakes, add 1/2 lb chopped sauteed mushrooms.
-For carrot potato cakes, add 1/2 lb shredded carrots.
Makes 48 servings.
From - Washington State Potato Commission http://www.potatoes.com/recipes.cfm
Tomato Soup
1/2 c. powdered milk
2 c. dried tomatoes
2 c. water
1 tsp. salt, dash pepper
1 tsp. dried onions
1 dash garlic salt
2 Tbs. flour
1 Tbs. sugar
2 Tbs. butter
Mix powdered milk and water together, then heat the milk. Put dried tomatoes in a blender and add enough water to make 2 cups. Let this reconstitute for 5 minutes. Add remaining ingredients and blend until smooth. Add hot milk and blend. — Serves 4
Dehydrated Soup Mix
2 C. Whole Wheat Couscous
1C. Dehydrated Bean Flakes (pinto, black bean, etc.)
1C. Dehydrated Soup Flakes (vegetable mix, cabbage, tomato, carrot, etc.)
1/2 C. Nutritional Yeast (not brewer’s yeast)
1/4C. Vegetable Broth Powder (a green one like spinach, etc. is nice)
2 tsp. Herb Pepper
2 tsp. Dried Oregano
2 tsp. Dehydrated Onion Flakes
1 Tbs. Salt
Mix ingredients and store in sealed air-tight container. To prepare, mix with boiling water, about 1:4 (soup: water), depending on desired thickness, simmer for 2 to 3 minutes and let stand, covered, at least 5 minutes before serving.
From Pittsburgh North Stake http://www.andrew.cmu.edu/~jinhee/stake/srecipe.html
Split Pea Soup
1 Tablespoon Olive Oil
2 Cloves Garlic, Minced
1/2 Onion, Chopped
2 Stalks Celery, Chopped
2 Large Carrots, Diced Into Cubes
8 Cups Vegetable Or Chicken Broth
2 Cups Dried Split Peas
2 Tablespoons Parsley, Minced
1/2 Teaspoon Each-Thyme and Marjoram
1-2 Tablespoons Soy Sauce
Sauté the onions, garlic, carrots and celery until soft, set aside. In a large stock pan bring the broth to a boil and add the split peas. Cover and simmer for 30 minutes, stirring occasionally. Add the sautéed vegetables and simmer uncovered for another 15 minutes. Add the herbs and soy sauce (to taste) and cook another 5 minutes. Makes 6 servings.
From Newsgroups: alt.religion.christian.presbyterian
Split Pea Soup
1 lb dried split peas (soaked over night)
1 chopped onion
2 shallots
2 cups chopped celery
2 cups chopped carrots
6-8 cups beef broth
1/2 pound chopped pepper bacon (or crumbled spicy Italian sausage)
1 dash worcestershire
1 bay leaf
dill to taste
rosemary to taste
ground pepper to taste
white pepper to taste
chopped garlic to taste
mustard to taste
sea salt to taste
Cook bacon in large stew pot, pour off most of the fat, but keep some and add garlic, shallots and onion. Sautee with bacon until onions are glassy. Add broth, peas, carrots, celery, bay leaf, worcestershire, and simmer for an hour or so. Then add dill, mustard, both peppers, sea salt, and simmer for another hour or until veggies begin to fall apart. Serve with dollop of sour cream, a sprig of fresh dill, and baby peas sprinkled on top, with crusty bread. From Newsgroups: alt.cooking-chat
Creamy Potato Soup
4 tbs. Margarine or Butter
1-1/2 tbs. Instant Chopped Onion (dry)
1-1/2 tbs. Salt
1/2 tsp. Celery Salt
1/8 tsp. Pepper
4-1/2 C. Milk (dry milk reconstituted can be used)
2-1/2 C. Chicken Broth
1-1/3 C. Instant Potato Pearls
Heat butter, onion, salt, celery salt, pepper and milk to scalding. Stir in potato pearls; continue cooking until smooth, stirring constantly. Slowly add chicken broth. (Soup should be consistency of heavy cream.) Garnish each serving with paprika and parsley.
From Pittsburgh North Stake http://www.andrew.cmu.edu/~jinhee/stake/srecipe.html
Pea Bean Soup
2 cups dried lima beans
2 cups dried split peas
1 cube butter or use substitute
1 teaspoon salt
1/2 teaspoon pepper
2 or 3 cups onions (or substitute with onion flakes)
Ham, if you have it.
Soak beans and peas overnight. Boil for 1 hour. Add onions, butter, salt and pepper, ham or any other spices and seasoning you wish. Cook 15 more minutes or until beans are tender.
From AAOOB Storable Foods http://www.aaoobfoods.com/
Vegetable Soup
4 cups water
3/4 to 1 cup dried vegetables (green beans, corn, peas, tomatoes, onions, etc.)
2 packages beef bullion granules or 4 cubes
Seasonings to taste such as herbs, soy sauce, or curry
Bring water to a boil. Add dried vegetables, bouillon and seasonings. Simmer about 20 minutes or until vegetables are tender though chewy. (Freshly dried vegetables will not take as long to reconstitute as those that have been stored for a long time.) As a variation, add 1/2 cup cooked rice, noodles or barley with the other ingredients, or add 1/4 to 1/2 cup dried jerky, cut in bite-size pieces. Using low-sodium soup granules or bouillon cubes will allow those on low-sodium diets to enjoy this versatile recipe.
Instant Soup Cup
1 tbsp powder from dried vegetables (such as peas)
1/4 cup dried milk
3/4 cup boiling water
Pulverize dried vegetables into powder in a blender or food processor at the highest speed. Mix powder with dried milk. Place in cup and add boiling water. Stir. For better flavor, soup may be simmered. Dried potato flakes may be added, if desired, to thicken soup.
Beef Vegetable Soup
1 soup bone (with some meat)
1 cup assorted dried vegetables (corn, peas, beans)
If not among dried vegetables:
1 large celery stalk
2 carrots
1 medium onion
1 tablespoon dried parsley
1 tablespoon salt
1/4 teaspoon pepper
Cover soup bone with water. Cook 1 hour over medium heat. Pour boiling water over dried vegetables just to cover. Soak 1 hour. (Do not drain). Dice celery, carrots, and onion; add all vegetables, dried parsley and seasoning to beef bone. Simmer 1 to 1-1/2 hours. Remove bone, dice meat and return to pot. Season to taste and serve hot.
Crockpot Bean Soup
3 cups any dried beans
1 med. Onion
1/4 tsp. garlic powder
1/4 c. dried soup blend
1/4 tsp. savory seasoning
2 stalks chopped celery
Sort and wash the beans. Put them in a crockpot or kettle and add water to fill the crockpot about 2/3 full. Add remaining ingredients, turn the crockpot on high and let it simmer all day. If you are cooking in a kettle, simmer for about 3 to 4 hours. Check occasionally to see if more water is needed. Do not salt beans until they are soft.
From - “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
Tortellini Stew
2 cups dried tortellini
20 slices tomato, dehydrated
3 tablespoons dehydrated green pepper
1/3 cup dehydrated scallions or onions
1 tablespoon mixed basil, oregano, and thyme
1/4 teaspoon powdered garlic
1/4 cup tomato powder (optional)
1/4 to 1/2 cup dehydrated vegetables such as mushrooms and tomatoes (optional)
1/3 cup grated Parmesan cheese
At home: Mix all ingredients except cheese and seal in a zipper lock plastic bag. Pack cheese separately.
On trail: Add tortellini mixture to 2 quarts boiling water and stir until the water returns to a boil. Cook uncovered for 20 to 25 minutes, stirring occasionally. Salt to taste. Serve with cheese.
Makes: Two servings of 2 -/2 cups each From - GORP http://www.gorp.com/gorp/food/main.htm
Skillet Potato Dinner (Fresh or Dried Foods)
Reconstitute 2 cups dehydrated sliced or diced potatoes. Drain. Heat margarine and fry potatoes with choice of the following:
1- dehydrated onions
2- 2- dehydrated broccoli
3- canned, stewed tomatoes
4- 4- dehydrated cheese
5- chili
6- 6- meat of choice: bacon bits, canned chicken
Season to taste.
From - “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
Oriental Chicken Fried Rice
2 C. Cooked White Rice, cooled
1/2 C. Finely Diced Onions (or rehydrated dry)
1/4 C. Rehydrated dried Green Peas
1 C. Rehydrated shredded carrots (or fresh)
1/4 C. Oil or Shortening
1 tsp. Peanut Butter
1/2 C. Chopped Cooked Chicken
2 tsp. Soy Sauce
2 Eggs, equivalent in dehydrated egg powder
Spices to taste, including garlic, tumeric
In a large, heavy frying pan, heat oil. Add rice, onions, chicken, and carrots. Stir frequently with spatula until rice begins to lightly brown. Add peanut butter (no, it doesn’t taste weird), soy sauce, peas, and spices. Continue stirring wile flavors mix. As rice mixture appears to be done, quickly add beaten egg mixture and continue stirring with spatula until egg is cooked. Serve at once with soy sauce, sweet and sour sauce, or hot mustard sauce.
From Pittsburgh North Stake http://www.andrew.cmu.edu/~jinhee/stake/srecipe.html
Cooking with dried foods, continued:
Sweetened Condensed Milk
3/4 c. non instant powdered milk (1 1/3 c. instant)
3/4 c. sugar (granulated)
1/2 c. hot tap water
2 Tbs. margarine or butter
Melt margarine in hot water, place hot water in blender. With blender going, add sugar and powdered milk; blend until smooth. (Makes about 14 oz.). It can be stored up to 2 weeks in the refrigerator.
NOTE: This recipe can be used in place of one 16 oz. can of sweetened condensed milk in any recipe and you won’t know the difference. From - “Cookin’ With Powdered Milk” by Peggy Layton
Eggs, Dry Mix
For scrambled eggs, mix 1/2 cup egg mix with 1/2 cup water until creamy. Then add 3/4 cup more water and let stand 15 minutes. Cook as usual. Makes 2-4 servings. If desired, add 1/4 c. powdered milk and 1/4 tsp. salt to dry eggs before adding water.
For crepes, increase water to 1 cup and add 1 cup flour sifted with 1 tsp. baking powder. Cook in medium hot buttered pan until golden.
From AAOOB Storable Foods http://www.aaoobfoods.com/
Cherry Pie
3 C. dried cherries
3 C. boiling water
1/2 C. flour
1 C. sugar
Cover cherries with water and let soak for 30 minutes. Simmer and add sugar and flour to thicken. Pour into pie crust and add top crust. Bake at 200(C (400(F) for about 35 minutes.
Whole Wheat Pancakes
2 cups wheat flour
2 tsp. Baking powder
4 Tbs. Sugar
5 Tbs. Dried whole egg
6 Tbs. Dried milk
1/2 tsp. Salt
2 cups & 5 Tbs. Water
4 Tbs. Oil
Sift dry ingredients. Add water and oil, stir until moist. Cook on a griddle or pan at medium heat. Serve with your favorite topping. From “Cookin’ with Dried Eggs” by Peggy Layton
French Toast (with Dried Eggs)
6 Tbs. dried whole egg
1 c. water
1/4 c. dry milk
1/4 tsp. salt
6 slices of bread
1/8 tsp. sugar (optional)
1/8 tsp. cinnamon (optional)
Beat the dry egg with the dry milk and water. Add salt. Dip each slice of bread in egg mixture and fry. It’s good to add a bit of cinnamon and sugar to the egg mixture. Top the french toast with syrup, jam, or fresh fruit. Stale bread makes the best french toast.
From - “Cookin’ With Dried Eggs” by Peggy Layton
Basic Muffins (with dried eggs)
2 1/2 Tbs. dried whole egg
4 1/2 Tbs. baking powder
3/4 tsp. salt
3 Tbs. sugar
1/4 c. melted shortening
1 2/3 c. water
3/4 c. dried milk
1 3/4 c. flour
Sift together the dried egg mix, flour, baking powder, salt and sugar. In a separate bowl, combine the shortening, water and dry milk. Add to dry ingredients, stirring only enough to moisten. Fill greased muffin pans two-thirds full with the mixture. Bake at 375 degrees F. for 20 minutes. — Makes 12 large or 14 medium muffins. Variations: blueberries, chopped nuts, bananas, carrots, apple dices, raisins, or granola. From - “Cookin’ With Dried Eggs” by Peggy Layton
Basic Fritters (with dried eggs)
1 1/3 c. flour 1 1/2 tsp. baking powder
1/4 tsp. salt 1/2 c. dried whole egg
1 1/2 c. water 1/4 c. dried milk
Mix all ingredients until moistened. Drop from teaspoon into deep fat heated to 360 degrees F. Turn when golden. Cooks 3 to 5 minutes.
VARIATIONS:
Corn Fritters: Cook 3/4 c. dried corn with 1/2 tsp. salt in 1 1/2 c. water.
Drain. Fold corn into batter. Fry as directed. Serve warm with maple syrup.
Apple Fritters: Fold 1/2 c. apple slices into batter. Fry as directed. Sprinkle with cinnamon sugar while warm.
Banana Fritters: Fold in 1/2 c. banana slices. Fry as directed. Dust with powdered sugar.
Spices: 1/2 tsp. nutmeg or 1 tsp. cinnamon.
- from “Cookin’ With Dried Eggs” by Peggy Layton
Cornbread
3/4 C Cornmeal 1 Tbs. Dried Eggs, Equiv. 2 Eggs
3/4 C Flour 4 Tsp. Baking Powder
1/4 C Sugar 3/4 Tsp. Salt
2 T Dry Milk 1/4 C Shortening
Combine dry ingredients and store in a sealed container until ready to use. Grease a frying pan and shake a little flour in it. Add 3/4 c. water and shortening to the dry mix and stir until just moistened. Cook in the covered pan in coals for 20 minutes or until done. (425 degrees. F.)
From AAOOB Storable Foods http://www.aaoobfoods.com/
Cheese and Potato Wafers
1-1/2 cups Butter or margarine, softened
3/4 cup Sharp Cheddar cheese, shredded
2 Eggs
1 tsp. Dried thyme leaves, crushed
1/4 tsp. Medium ground pepper
1/8 tsp. Cayenne pepper
1-1/2 cups All-purpose flour
3/4 cup Dehydrated potato flour
Poppy seeds or sesame seeds as needed
Mix butter and cheese in mixer bowl. Add eggs, thyme and peppers; mix well. Add flours and mix until blended. Roll into 3 or 4 logs. Roll logs in poppy seeds or sesame seeds. Refrigerate 1 hour or until firm enough to slice. Slice 1/4-inch thick. Place on sheet pan, 1 inch apart. Bake at 375 degrees F about 12
minutes or until lightly browned. Serve warm or cold. Makes 8 dozen (2 per serving)
From - Washington State Potato Commission http://www.potatoes.com/recipes.cfm
Dried Tomatoes with Herbs (makes 4 cups)
2lbs ripe Roma tomatoes, halved
2-4 tbsp. sea salt or to taste
1-2 tsp. ground black pepper
1 tbsp. dried marjoram
1 tbsp. dried basil
Seed tomatoes and discard seeds. Place halves, cut side up, on large baking sheet lined with parchment paper. Sprinkle with salt, pepper, marjoram and basil. Dry in oven at 200 degrees 6-8 hrs. or until
tomatoes are firm, chewy and shriveled around edges.
Marinated Dried Tomatoes
Makes: 2 cups
2 cups dried tomatoes
Boiling water
2 tablespoons pine nuts
2/3 cup olive oil
2 cloves garlic, finely chopped
1 teaspoon dried oregano leaves
1 teaspoon dried basil
1/4 teaspoon salt
2 tablespoons balsamic vinegar
In medium-size bowl, combine tomatoes and plenty of boiling water to cover, set aside 20 to 40 minutes (depending on how dry they are) or until tomatoes soften. Drain tomatoes and pat dry. Place in 2-cup container with lid. In large skillet, toast pine nuts over medium heat until golden, transfer to container with tomatoes. In same skillet, heat oil. Add garlic and cook just until lightly browned. Remove from heat and stir in oregano, basil, and salt, pour oil with garlic and herbs over tomato mixture. Add vinegar, cover, and gently shake. Refrigerate until ready to use. Refrigerated marinated tomatoes will keep up to 2 weeks. To use tomatoes in sandwiches and salads or for cooking or baking, reheat briefly in microwave or saucepan to melt oil. This makes an especially nice gift for vegetarian cooks. Be sure to include a card instructing the recipient to refrigerate the tomatoes, as they have not been preserved by canning.
Fresh Fennel With Sun-Dried Tomatoes
1/2 cup julienned sun-dried tomatoes
2 large bulbs fresh fennel
2 tablespoons chopped fresh basil leaves
3 tablespoons pitted, chopped Kalamata olives
1/4 cup extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Either purchase sun-dried tomatoes that are already rehydrated and packed in olive oil, or rehydrate the less-expensive still-dry tomatoes in hot water 20 minutes and pat them dry before slicing into thin julienne strips. (Any extras can be stored in your own olive oil.) Cut the fennel bulbs in half. Using a very sharp knife or a vegetable slicer such as a mandolin, cut or shave paper-thin lengthwise slices of fennel into a bowl. Combine all the remaining ingredients with the fennel in the bowl and toss together. Marinate just a few minutes, then serve with Grilled Shrimp.
From - StarChefs http://www.starchefs.com/
Sun Dried Tomato Primavera Pasta
1 1/2 cup seasonal sliced vegetables
1/2 tsp. minced garlic
2 tsp. olive oil
1/4 cup chicken or vegetable broth
1/4 cup Julienne cut Sun Dried Tomatoes
Salt & Pepper to taste
1 1/2 cups hot cooked bowtie pasta
Grated Parmesan cheese
Sauté seasonal sliced vegetables and minced garlic in olive oil. When tender crisp, stir in chicken or vegetable broth and Sun Dried Tomatoes. Simmer 30 seconds, season with salt and pepper, then immediately toss with hot cooked bowtie pasta. Top with grated Parmesan cheese. Serves 1.
From - Valley Sun http://www.valleysun.com/
Sun-dried Tomato Dip
1/4 Cup sun-dried tomatoes
balsamic vinegar
1/3 Cup sour cream
1/3 Cup mayonnaise
1/3 Cup plain yogurt
2 cloves garlic, finely minced
1 Tbsp fresh basil, chopped (or 1 tsp. dried)
1/4 Cup green olives, chopped
Place tomatoes in a small bowl and add balsamic vinegar until just covered. Allow to soak for about an hour. Remove tomatoes from vinegar and drain well. Chop finely and mix with other ingredients. Keep in refrigerator until ready to serve. Makes 16 Servings.
Sun-Dried Tomato and Bow Tie Pasta
1/4 cup dried basil
1 tablespoon minced pine nuts
1 tablespoon olive oil
3 ounces sun dried tomatoes
2 tablespoons olive oil
3 cloves garlic, minced
1/2 pound fresh mushrooms, sliced
1/2 teaspoon salt
1 teaspoon cayenne pepper
1lb bow tie pasta
Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil. In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces. In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer. Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well. In a large
mixing bowl, toss pasta and sauce until the pasta is well coated.
From - Holiday Recipe http://holidayrecipe.com/
Sun Dried Tomato Vegetable Stir-Fry
1 cup Julienne cut Sun Dried Tomatoes
1/4 cup soy sauce
2 tsp. minced garlic
1 pkt stir-fry frozen vegetable mix
Spoon Julienne Cut Sun Dried Tomatoes into measuring cup. Measure tomatoes with oil as you scoop into cup. Place tomatoes into warm skillet. Add soy sauce and minced garlic to the tomatoes. Stir well. Add frozen vegetables, stir well. Cover and cook 5 minutes over medium high heat until vegetables are almost thawed. Uncover. Stir well. Cook, stirring frequently 2-3 minutes until vegetables are hot. Do not over-cook.. Vegetables should be tender/crisp. From - Valley Sun http://www.valleysun.com/
Sun-Dried Tomato Gravy
1/2 cup sun-dried tomatoes
2/3 cups water
2 tsp. olive oil
1 medium onion, chopped
1 large green peppers, chopped
1 small red peppers, chopped
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. ground cumin
2 Tbs. soy sauce
1/2 cup dry TVP granules
3/4 cup water
Hash:
1 tsp. olive oil
1 large onion, chopped
2 medium carrots, chopped
2 to 4 Tbs. water
2 cups cooked lentils
2 cloves garlic, minced
1/2 tsp. dried oregano
1 Tbs. Worcestershire sauce
Garnishes (optional):
2 Tbs. grated cheddar cheese
Paprika
Potatoes: Boil potatoes in water to cover for 15 minutes, until easily pierced with the tip of a paring knife. Drain potatoes and return to cooking pot. Shake potatoes over medium heat for a minute or two, until dry. Mash well, then stir in buttermilk and parmesan. Season with salt and pepper.
Gravy: Place tomatoes in a small pot and cover with 2/3 cup water. Bring to a simmer and cook, covered, for 5 minutes, or until softened. Remove tomatoes and chop, reserving cooking liquid. In a medium-sized saucepan, heat olive oil over medium-high heat. Sauté onion, peppers and garlic until lightly browned, adding basil, oregano and cumin during cooking. Add tomatoes and their cooking liquid,
soy sauce, TVP and 3/4 cup water. Cover and simmer for about 15 minutes.
Hash: In a large saucepan, heat olive oil over medium-high heat. Sauté onion for 1 minute. Add carrots and water; sauté until onion is translucent and carrots are tender, about 8 minutes. Stir in lentils, garlic, oregano and Worcestershire sauce. Cook for a minute or two, then remove from heat.
Assembly: Preheat oven to 350 degrees. Lightly butter a 2-quart gratin dish. Spread hash in dish, then spoon gravy over hash. Spread mashed potatoes over gravy. If desired, sprinkle with grated cheese and a dusting of paprika. Bake for 30 minutes, until bubbly and fragrant. Makes 4 servings.
Variations: Substitute potato cooking water for buttermilk in the mashed potatoes. Add a bit of olive oil; the fruitiness of the olive nicely complements the earthy flavor of the potatoes. A head of roasted garlic pureé makes a mellow, aromatic addition to the mashed potatoes. For a decorative touch, spoon or pipe mashed potatoes around outer edge of the dish, leaving the center open.
Per Serving: 469 Cal.; 21g Prot.; 5g Fat; 84g Carb.; 3mg Chol.; 921mg Sod.; 10g Fiber.
From - Basics and Recipes http://www.vegetariantimes.com/food/tvp/basics/
Greek Potato Salad with Dried Tomatoes
1 lb (3 medium) potatoes, uniform in size, cut into 1/4-inch slices
1 cup dried tomato halves, halved with kitchen shears
1 cup sliced seedless cucumber
1/2 cup sliced red onion
1 cup crumbled feta cheese
1/2 cup Greek olives or pitted ripe olives
Lemon Dressing:
1/4 cup olive oil
1/4 cup water
2 1/2 tablespoons lemon juice
1 large clove garlic, pressed
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
In a large saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 minutes while you whisk together dressing ingredients. Thoroughly drain tomatoes and pat dry with paper towels. Add potatoes, tomatoes and cucumbers to bowl containing dressing; toss to coat. Mound potato mixture on plate. Arrange onion, cheese and olives on top.
Jerky Marinade No.1
1/4 C. Soy sauce
2 T. Worcestershire sauce
1/2 t. pepper
1/2 t. garlic powder
1 t. salt
Jerky Marinade No.2
4 t. salt
1 t. pepper
1 t. chili powder
1 t. garlic powder
1/2 C. water
Jerky Marinade No.3
1 C. tomato sauce
1/2 C. vinegar
1/4 C. brown sugar
3 T. Worcestershire Sauce
2 t. dry mustard
1 t. salt
1/2 t. pepper
Onion Ground Beef Jerkey
Serves: 8
1 pkt dried onion soup mix
1/4 cup water
1/4 cup soy sauce
1 tsp garlic - chopped
1 tsp curing salt
dried herbs or flavorings of choice
1 1/2 lb very lean ground beef
Be careful not to over-dry! In a bowl, combine onion soup mix and water. Let sit for 10 mintues. Add the remaining ingreidents, including the beef, and combine. Let marinate for at least 2 hours. For a more pronounced flavor, cover and refrigerate for 8 to 12 hours. Put through a jerky press, OR shape the meat into 1-to 2-inch balls. Line each drying tray with a solid leather sheet. Top it with a mesh sheet. Arrange the meat rounds on the mesh sheets. Dry at 170(F or above until hard, about 6 to 10 hours. With some dehydrators, you will have to turn the rounds to ensure uniform drying. If beads of melted fat form on the rounds as they are drying, blot them up with a clean, uninked paper towel.
Basic Sauce Mix
2 Tbsp. Nonfat Dry Milk
2 Tbsp. Flour
2 Tbsp. Cornstarch
1 tsp. Onion Powder or 1 Tbsp. Crushed Dried Onions
1/8 tsp. Black Pepper
Combine the above ingredients to make 1 package of sauce mix and seal it in a small zip baggie, removing as much air as possible. When making several mixes to store or give as gifts, multiply this sauce mix recipe and store in a jar until ready for use. 6 Tbsp. Sauce Mix is equal to 1 x the above recipe. Yield: 3 cups or four 3/4 cups servings
Scalloped Potato Mix in a Jar
3 cups dehydrated Potatoes
1 package (6 Tbsp.) Sauce Mix
1/3 cup Nonfat Dry Milk
Place these ingredients into a one quart jar, making certain the sauce mix and dry milk are first placed into small zip baggies, then sealed with the air removed. Place the potatoes into the bottom of the jar, then add the baggie of mix on top. Place lid on jar and store in a cool dry place until ready to use. Attach the following instructions for later use, or for gift giving:
Scalloped Potatoes
3 Tbsp. Butter or Margarine
2-3/4 cups boiling Water
Pour the potatoes into a medium size ungreased casserole and sprinkle the sauce mix on top. Dot with butter; stir in the boiling water. Bake at 400 degrees F for 30 to 35 minutes or until tender. If you are cooking something else at a lower temperature in your oven, adjust the baking time; at 350 degrees bake 40 to 45 minutes; at 325 degrees bake 50 to 55 minutes.
Skillet Meat and Potatoes Casserole Mix in a Jar
3 cups dehydrated Potatoes
1/3 cup Nonfat Dry Milk
1 package (6 Tbsp.) Sauce Mix
1/4 tsp. Black Pepper
1/2 tsp. Salt
1 tsp. Beef Stock Granules
Place above ingredients into a quart jar, placing milk, sauce mix, pepper, salt & bouillon granules into a small zip baggie, which will be placed on top of potatoes in the jar. Place lid on jar & store in a cool dry place until ready to use. Attach the following instructions for later use, or for gift giving:
Skillet Meat & Potatoes Casserole
Brown 1 pound of mince in a skillet, and drain off excess fat. Stir in 2 3/4 cups water and the ingredients from the jar. Heat to boiling, reduce heat, cover and simmer stirring now and then, for about 25 minutes or until the potatoes are tender. Yield: 4 one cup servings
Sun-Dried Tomatoes
Preparing the Tomatoes:
Select firm, red and ripe paste (plum) tomatoes if you have them. Other tomatoes will work, but the meatier ones dry faster. Cut each tomato in half and squeeze out excess moisture, scoop out seeds and remove stem. Place on screens cut side up. Salt lightly (if desired.)
Drying the Tomatoes:
To Sun dry (preferred) Place outside (in the sun. Cover with cheesecloth if insects are present. Allow a few days bringing them in at night.
With a dehydrator Set on low (50(C) allowing 12 to 24 hours.
Oven Drying Place on foil lined baking sheet in 200 degree F pre-heated oven. Allow 6-8 hours. The tomatoes should dry until shriveled and leathery with the moisture almost gone. We don’t want them dry and brittle.
Storage:
The best way to store them is in glass jars with tight lids (canning jars work great). When ready to use, fill the jar with half boiling water and half vinegar for a few minutes. Drain. Add herbs (rosemary, thyme, basil) and garlic to your taste. Cover with olive oil. They need to marinate in the refrigerator for at least 24 hours and will keep indefinitely. Allow the tomatoes to come to room temperature before using them.
- From Grandma’s Pantry
Apple Pudding
Cream 1 cup sugar, 1/4 cup butter. Add 3 cups reconstituted apples, Add 1 cup flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, dash of salt, 1/2 c chopped nuts. Mix and pour into 9 X 13 pan. Bake @ 350 F for 30 minutes.
Sauce for Pudding
1/4 cup butter, 1/2 c brown Sugar, 1/2 cup sugar, 1/2 cup sweet cream, 1 teaspoon vanilla. Heat unitl smooth. serve warm.
Other opttions for sauces: Vanilla Pudding, Whipped Topping or ice cream.
Apple Chip Cake
Cake:Beat 2 eggs, Add 2 cup sugar, 2 teaspoon vanilla, Add 4 cups reconstituted apples, Stir in 3 cup flour, 1 teaspoon cinnamon, 2 teaspoon baking soda, Add 2/3 cup oil. Pour into 9 X13 pan . Sprinkle topping over dough. Bake 350 F for 50-60 minutes.
Topping: 1Cup brown sugar, 1/2 cup flour, 1 cup chopped nuts, 1/2 cup margarine combine until crumbly.
Apple Chicken
1/2 small onion, sliced
6 chicken breasts
4 tb Olive oil
2 ts lemon juice
1 tsp each salt & pepper
1/2 ts cumin
1 cup dried apples, chopped
1/2 c apple juice
1 1/2 c water
flour
Saute onion in oil. Salt, pepper and flour chicken, add to onion and brown quickly. Add cumin and stir. Add water and juices. Cover, reduce heat and simmer 30 minutes. Serve with some of the sauce and onion over chicken.
Recipe may be doubled (12 breasts), but use only HALF again the sauce ingredients.
Dried-Apple Gingerbread Stack Cake
Dried Apple Filling
3 c Dried apples
3 c Apple cider (or more if needed)
1/4 c Sugar, or to taste
Gingerbread
1 2/3 c Lightly packed brown sugar
2 tb Ground ginger
1/2 tb Finely chopped crystallized ginger
1 tb Grated lemon zest
1 tsp each ground allspice, cinnnamon; and black pepper
2 lg Eggs
3 lg Egg whites
3/4 c Unsulfured molasses
2 c Sifted white flour
1/3 c olive oil
1/2 c Buttermilk
1 ts Baking soda
Icing sugar for dusting
To make filling: in a large pan, combine apples and cider. Cook, covered, over medium-low heat until apples are very tender and form a chunky puree, 20 to 20 minutes. Check appples occasionally, if they become too dry, add a little more cider or water. Sweeten with sugar to taste and set aside to cool. May be done up to 3 days ahead and stored in the refrigerator
To make gingerbread: Preheat oven to 350. Lightly oil a 12-cup bundt pan or spray with nonstick cooking spray. In a small bowl, stir together brown sugar, ground and crystallized gingers, lemon zest, allspice, cinnamon and black pepper, set aside. In a large bowl, beat eggs and egg whites until light and frothy, about five minutes in an electric mixer. Beat in molasses. Add sugar and spice mixture until well-blended. Lower the mixer speed slightly. Add a third of the flour, then the oil, then another third of the flour. Quickly stir together the buttermilk and baking soda and add to the batter, mixing gently. Add remaining flour and mix until just blended. Pour into pan. Bake 45 to 55 minutes, or until a toothpick inserted into the cake comes out clean. If it browns too quickly, cover with foil halfway through the baking time. Cool in the pan on a wire rack for 15 minutes, then invert onto a rack and cool completely.
To assemble cake: With a long serrated knife, split the gingerbread into 3 even layers. Place the bottom layer on a serving platter. Spread half of the filling on the cake and top with middle layer. Spread remaining filling on cake, top with final layer. Cover with plastic wrap, let sit 30-60 minutes before serving. Just before serving, dust with icingsugar.
Home Dried Potatoes
Potatoes (an amount you find manageable)
Metal vegetable blanching basket, or French fry basket
Colander & Mixing Bowl which is larger than your colander
Paper towels
Several cookie sheets OR Food Dehydrator & trays or racks
Vegetable Oil Cooking Spray
Peel desired amount of potatoes and slice into rounds 1/8 inch thick. (Peeling
is optional- there are important vitamins and minerals stored in the potato
skins, but they look nicer peeled, so choose according to your personal
preference.) This can be done quickly with a food processor or slicer. Bring a
large pot of lightly salted water to a rolling boil. Put potato slices into a
vegetable basket and plunge the basket into the boiling water and wait for the
water to return to a boil. Once the water is boiling, start counting off 8
minutes of blanching time. While potatoes are blanching, set up a large mixing
bowl in your sink and fill it with ice water. When the potatoes have blanched
for 8 minutes, plunge the basketful of potatoes immediately into the ice water
and let them sit there for 15 minutes. Spread the blanched potato slices in a
single layer between paper towels and blot them dry.
If you are not using a dehydrator, spray cookie sheets with vegetable oil spray
(do not use regular cooking oil); if you are using rimmed baking pans, spray and
use only the upside down bottoms of these pans to prevent scorching near the
pan’s raised rim; if you are using Teflon cookie sheets, there is no need for
spray. Spread potato slices on the prepared sheets or pans as close together as
possible but in a single layer. Place cookie sheets on oven racks and turn the
oven on to its very lowest temperature. (between low and off) Keep the oven door
ajar so that the air can circulate freely and let moisture escape. Make sure
that the temperature never gets so hot that your hand feels uncomfortable when
held in the oven. This is necessary for thorough drying.
If you are using a dehydrator, place potato slices on racks which have been
prepared with vegetable oil spray, placing potatoes close together, but not
touching, so air is allowed to circulate between them. Turning is not necessary
on vented racks. Dry according to manufacturers instructions, or until potatoes
are brittle, somewhat translucent and are not at all pliable. If you have solid
racks, follow the same directions as for turning potatoes dried in an oven:
After 1 hour, turn all the slices over; then turn the slices over every 30
minutes. Drying time will depend largely on your own oven, but you should begin
checking for doneness at 3 hours. The potatoes are done when they become
brittle, somewhat translucent, and are not at all pliable. Their color should be
pale white with a tinge of yellow; do not let them become brown or even dark
amber in color. Some potato slices will dry faster than others, so check every
15 - 30 minutes for slices which are done.
Let the dried potatoes cool thoroughly, then store for up to a year in glass or
plastic jars OR plastic bags at room temperature in a cool, dry place.
**You can use the instructions from your favorite pre-packaged potato mixes to
cook or reconstitute your dried potatoes, or you can use the recipes below to
put together your own mixes for your home-dried potatoes.
Basic Sauce Mix
2 Tbsp. Nonfat Dry Milk
2 Tbsp. Flour
2 Tbsp. Cornstarch
1 tsp. Onion Powder or 1 Tbsp. Crushed Dried Onions
1/8 tsp. Black Pepper
Combine the above ingredients to make 1 package of sauce mix and seal it in a
small zip baggie, removing as much air as possible. When making several mixes to
store or give as gifts, multiply this sauce mix recipe and store in a jar until
ready for use. 6 Tbsp. Sauce Mix is equal to 1 x the above recipe.
Yield: 3 cups or four 3/4 cups servings
Scalloped Potato Mix in a Jar
3 cups dehydrated Potatoes
1 package (6 Tbsp.) Sauce Mix
1/3 cup Nonfat Dry Milk
Place these ingredients into a one quart jar, making certain the sauce mix and
dry milk are first placed into small zip baggies, then sealed with the air
removed. Place the potatoes into the bottom of the jar, then add the baggie of
mix on top. Place lid on jar and store in a cool dry place until ready to use.
Attach the following instructions for later use, or for gift giving:
Scalloped Potatoes
3 Tbsp. Butter or Margarine
2 3/4 cups boiling Water
Pour the potatoes into a medium size ungreased casserole and sprinkle the sauce
mix on top. Dot with butter; stir in the boiling water. Bake at 400 degrees F
for 30 to 35 minutes or until tender. If you are cooking something else at a
lower temperature in your oven, adjust the baking time; at 350 degrees bake 40
to 45 minutes; at 325 degrees bake 50 to 55 minutes.
Skillet Meat and Potatoes Casserole Mix in a Jar
3 cups dehydrated Potatoes
1/3 cup Nonfat Dry Milk
1 package (6 Tbsp.) Sauce Mix
1/4 tsp. Black Pepper
1/2 tsp. Salt
1 tsp. Beef Bouillon Granules
Place above ingredients into a quart jar, placing milk, sauce mix, pepper, salt
& bouillon granules into a small zip baggie, which will be placed on top of
potatoes in the jar. Place lid on jar & store in a cool dry place until ready to
use.
Attach the following instructions for later use, or for gift giving:
Skillet Meat & Potatoes Casserole
Brown 1 pound of ground beef in a skillet, and drain off excess fat. Stir in 2
3/4 cups water and the ingredients from the jar. Heat to boiling, reduce heat,
cover and simmer stirring now and then, for about 25 minutes or until the
potatoes are tender.
Yield: 4 one cup servings
Submitted by: Darlene
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.