18
VEGETABLE RECIPES
Vegetable Soup
2 cups dried beef, diced (optional) 8 cups water
1⁄2 cup diced dried onions Salt & Pepper to taste
1⁄2 cup diced dried carrots 1⁄4 teaspoon sage
2 tablespoons chopped dried parsley 1⁄4 cup dried peas
1⁄2 cup pearl barley 1 cup dried tomatoes
1 cup dried diced potatoes
1⁄2 cup dried chopped celery and crushed celery leaves
Put meat and vegetables in soup pot, cover with cold water. Bring
almost to a boil, reduce heat and simmer for four to six hours until
vegetables are tender. One hour before soup is done add dried diced
potatoes. Season to taste.
Scalloped Potatoes
4 cups dried, sliced or grated potatoes 1 cup milk
2 cups boiling water 1⁄2 teaspoon salt
1⁄2 teaspoon dried onion 1 teaspoon butter
1 1⁄2 cups grated cheddar or mozzarella cheese
Place half the potatoes in well-buttered 8 x 10 baking dish. Top
with layer of half the cheese. Cover with remaining potatoes. Add
seasonings to milk and pour over layered potatoes and cheese com-
bination. Dot with butter and top with remaining cheese.
Bake at 350°F until tender.
Creamy Corn
Soak corn in sufficient milk to cover. Simmer about 1/2 hour or until
tender. Stir in enough flour or cornstarch to thicken slightly. Season to
taste with salt, butter, pepper, and/or seasoned salt.
Zucchini Chippers
Before drying, sprinkle zucchini slices lightly with sesame seeds and garlic
salt. Serve plain as a nutritious snack or with a dip or ranch dressing.
Salad Spikers
Combine the following dehydrated vegetables:
1⁄2 cup onions 1⁄2 cup tomatoes
1⁄2 cup carrots 1⁄2 cup bell pepper
When they are dry and crunchy, chop into tiny pieces and add:
1⁄4 cup roasted sunflower seeds and 1 tablespoon of basil or oregano
Mix thoroughly and sprinkle about 1 teaspoonful on salads. Add your
favorite salad dressing and toss. Store unused portion in
refrigerator to preserve crispness.
