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DEHYDRATOR
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¾ cup dried mushroom pieces
1 tsp salt
½ - 1 tsp pepper
½ tsp sugar
18 (eighteen) oz tomato paste
4 ½ cups water
2 stalks fresh celery, chopped
Paramesan cheese
Cooked spaghetti noodles
Chop garlic and place in skillet with olive oil, dried oregano, and dried basil.
Fry lightly. Add hamburger and cook until browned. Remove from heat. Add
dried bell pepper, onion, bay leaf, tomato slices, mushroom pieces, plus salt,
pepper and sugar. Stir in tomato paste and water. Let sit 2 to 3 hours. Cook over
medium heat until vegetables are tender, approximately 20-30 minutes. Add
chopped celery 10 minutes before serving. Serve over noodles and top with
Parmesan cheese. Serves 4-6.
Sweet and Sour Sauce
¼ cup dried pineapple pieces
¾ cup water
3 Tbsp cooking oil
1 Tbsp soy sauce
¼ cup vinegar
¼ tsp dried ginger
2 Tbsp sugar
1 tsp cornstarch
Combine the rst seven ingredients in a small saucepan. Cook until pineapple
softens. Place in blender and puree. Add cornstarch, and blend again. Return to
pan and cook over medium heat until mixture thickens.
Snacks
Trail Mix
Combine bite-sized pieces of dried fruits, such as apple, pear, pineapple, or
grapes with aked coconut and unsalted nuts. Great for hiking!
Dusted Pineapple
Sprinkle dried pineapple pieces with confectioner’s sugar.
Vegetables
Cous Cous Creation
Recipe by Barbara Lockert
¼ cup dehydrated onion
¼ cup dehydrated celery
¼ cup dehydrated red pepper
¼ cup dehydrated green pepper
¼ cup dehydrated tomatoes
¼ cup dehydrated mushrooms
1 – 2 garlic cloves, minced
5 Tbsp vegetable broth powder (or chicken or beef)
2 cups cous cous
5 cups boiling water
½ tsp chili powder
¼ tsp cayenne pepper
Place dehydrated vegetables in a blender. Chop until desired size. Combine
chopped vegetables, garlic, broth powder, cous cous & water; stir quickly. Cov-
er. Let sit 5 to 10 minutes. Flu with a fork. Top with freshly ground pepper. Add
additional seasonings as desired. Serve with whole wheat or multigrain bread
& salad.
This is a great backpacking meal. Veggie bits made from soy can be used.
Jerky can also be broken into pieces and added for protein, if fresh meat is
not available.
Snacks
Trail Mix
Combine bite-sized pieces of dried fruits, such as apple, pear, pineapple, or
grapes with aked coconut and unsalted nuts. Great for hiking!
Dusted Pineapple
Sprinkle dried pineapple pieces with confectioner’s sugar.
Vegetables
Cous Cous Creation
Recipe by Barbara Lockert
¼ cup dehydrated onion
¼ cup dehydrated celery
¼ cup dehydrated red pepper
¼ cup dehydrated green pepper
¼ cup dehydrated tomatoes
¼ cup dehydrated mushrooms
1 – 2 garlic cloves, minced
5 Tbsp vegetable broth powder (or chicken or beef)
2 cups cous cous
5 cups boiling water
½ tsp chili powder
¼ tsp cayenne pepper
Place dehydrated vegetables in a blender. Chop until desired size. Combine
chopped vegetables, garlic, broth powder, cous cous & water; stir quickly. Cov-
er. Let sit 5 to 10 minutes. Flu with a fork. Top with freshly ground pepper. Add
additional seasonings as desired. Serve with whole wheat or multigrain bread
& salad.
This is a great backpacking meal. Veggie bits made from soy can be used.
Jerky can also be broken into pieces and added for protein, if fresh meat is
not available.
Creamed Vegetables
2 cups dried sliced or diced vegetables*
2½ cups boiling water
¼ cup butter
3 Tbsp our
1 cup milk & liquid from reconstituting (see below)
1 bay leaf
Salt and Pepper
*Suggested vegetables: beans, peas, carrots, parsnips, broccoli, Brussels
sprouts, cauliower, or combinations of above.
Combine dried vegetables with boiling water. Cover. Let stand 1 to 2 hours.
(If desired, use cold water and reconstitute overnight in refrigerator). Simmer
until tender, add more liquid if necessary. Drain liquid from vegetables. Pour
into a measuring cup. Add enough milk or liquid to equal 1 cup. Melt butter
in separate saucepan. Add our. Stir until bubbly and smooth. Remove from
heat. Stir in 1 cup milk/water (from reconstitution). Add bay leaf. Cook, stirring
constantly, until thickened. Add drained vegetables and simmer 5 minutes. Re-
move bay leaf. Season with salt and pepper. Makes 6 servings.
Variation
Au Gratin Vegetables:
Prepare creamed vegetables, omitting bay leaf. Add ¾ cup grated cheddar
cheese and ¼ tsp dry mustard. Pour into greased 2-quart baking dish. Combine
½ cup dry bread crumbs and 3 Tbsp melted butter. Sprinkle over vegetables.
Bake in 350°F for 30-35 minutes until browned.
Scalloped Potatoes
2 cups dried potato slices or diced potatoes
¼ cup dried onion (can use fresh chopped)
1 13 oz can evaporated milk
1 8 oz sour cream
1 10 ¾ oz can cream of chicken soup
1 ½ cups grated cheddar or jack cheese (less may be used)
¼ cup melted butter (optional)
Milk (optional)
Soak dried potatoes and onions in evaporated milk for 1 hour. Drain potatoes,
reserving any evaporated milk. Mix potatoes, 1 cup cheese, sour cream, soup
and evaporated milk. If mixture is too thick add a little bit of regular milk. Put
ingredients in greased 9x13 pan or casserole dish. Top with ¼ cup melted but-
ter and cheese. Cover with aluminum foil and bake at 350° F for 30 minutes or
until cheese has melted and potato mixture is thoroughly cooked. Foil may be
removed last 5 minutes so the top browns.
Creamed Vegetables
2 cups dried sliced or diced vegetables*
2½ cups boiling water
¼ cup butter
3 Tbsp our
1 cup milk & liquid from reconstituting (see below)
1 bay leaf
Salt and Pepper
*Suggested vegetables: beans, peas, carrots, parsnips, broccoli, Brussels
sprouts, cauliower, or combinations of above.
Combine dried vegetables with boiling water. Cover. Let stand 1 to 2 hours.
(If desired, use cold water and reconstitute overnight in refrigerator). Simmer
until tender, add more liquid if necessary. Drain liquid from vegetables. Pour
into a measuring cup. Add enough milk or liquid to equal 1 cup. Melt butter
in separate saucepan. Add our. Stir until bubbly and smooth. Remove from
heat. Stir in 1 cup milk/water (from reconstitution). Add bay leaf. Cook, stirring
constantly, until thickened. Add drained vegetables and simmer 5 minutes. Re-
move bay leaf. Season with salt and pepper. Makes 6 servings.
Variation
Au Gratin Vegetables:
Prepare creamed vegetables, omitting bay leaf. Add ¾ cup grated cheddar
cheese and ¼ tsp dry mustard. Pour into greased 2-quart baking dish. Combine
½ cup dry bread crumbs and 3 Tbsp melted butter. Sprinkle over vegetables.
Bake in 350°F for 30-35 minutes until browned.
Scalloped Potatoes
2 cups dried potato slices or diced potatoes
¼ cup dried onion (can use fresh chopped)
1 13 oz can evaporated milk
1 8 oz sour cream
1 10 ¾ oz can cream of chicken soup
1 ½ cups grated cheddar or jack cheese (less may be used)
¼ cup melted butter (optional)
Milk (optional)
Soak dried potatoes and onions in evaporated milk for 1 hour. Drain potatoes,
reserving any evaporated milk. Mix potatoes, 1 cup cheese, sour cream, soup
and evaporated milk. If mixture is too thick add a little bit of regular milk. Put
ingredients in greased 9x13 pan or casserole dish. Top with ¼ cup melted but-
ter and cheese. Cover with aluminum foil and bake at 350° F for 30 minutes or
until cheese has melted and potato mixture is thoroughly cooked. Foil may be
removed last 5 minutes so the top browns.