27
Dehydrator Sun Dried Tomatoes
Ingredients
• Approx. 2lbs of Roma tomatoes
• 2 TBLS olive oil
• 1 TBLS each: dried basil, celery salt, lemon pepper
Directions
1.
Slice tomatoes in half (long ways)
2.
Gently toss in oil and spices.
3.
Arrange cut side up on tray leaving space between for air circulation.
4.
Dry at 125˚-‐140˚ 8-‐12 hours.
5.
Dried tomatoes will reduce in size, become deep red, leathery, but not tacky.
6.
Remove tomatoes from the dehydrator and allow them to cool thoroughly.
7.
Pack tightly in freezer bags, vacuum sealed bags, plastic containers, or jars.
Creamy Mushroom Soup
Ingredients
• 1-‐1/2 cups dried Mushrooms
• 1/2 cup dried Onions
• 2 cups hot Beef bouillon
• Dried Parsley for garnish
Directions
1.
Sauté mushrooms and onions in margarine in a heavy saucepan for 5 minutes,
stirring occasionally. Set aside
2.
Combine bouillon, milk, salt and flour. Blend until smooth.
3.
Pour over sautéed mushrooms and onions.
4.
Cook and stir 5-‐10 minutes longer until slightly thickened. Garnish with dried parsley.
Vegetable Soup
Ingredients
• 4 cups vegetable stock
• 2 TBLS dried celery
• 2 cloves garlic
• 2 TBLS olive oil
• 1/2 tsp dried Italian herbs
• Salt and pepper to taste
Directions
1.
Boil water to re-‐hydrate items above. When they plump-‐up, add the olive oil to
a heavy pan on medium heat.
2.
Add the onion and celery, cook for about 5 minutes.
3.
Add the vegetable stock, garlic – crumbled finely, carrots, potatoes, noodles
and herbs. Simmer for 10 min.
4.
Add the rinsed beans, and simmer just to warm them through.
• 1/2 cup dried green beans
• 1/4 cup dried onion
• 1/2 cup diced hash browns
• 1/2 cup dried shredded cabbage (optional)
• 1 can of great northern beans, or choice
• 1 cup egg noodles
Recipes (Cont.)