VEGETABLE RECIPES
VEGETABLE SOUP
2 cups dried beef, diced (optional)
8 cups water
½ cup diced dried onions
Salt& pepper to taste
½ cup diced dried carrots
¼ cup sage
2 tablespoons chopped dried parsley
¼ cup dried peas
½ cup pearly barley
1 cup dried tomatoes
1 cup dried diced potatoes
½ cup dried chopped celery and crushed
celery leaves
Put meat and vegetables in soup pt, 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
½ teaspoon salt
½ teaspoon dried onion
1-teaspoon butter
1 ½ 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 combination. Dot with butter and top with remaining cheese. Bake at
350° until tender.
CREAMY CORN
Soak corn in sufficient milk to cover. Simmer about ½ 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:
½ cup onion
½ cup tomatoes
½ cup carrots
½ cup bell pepper
When they are dry and crunchy, chop into tiny pieces and add: ¼ cup roasted sunflower
seeds 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.
