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Salad Crunchies
Zesty for any salad!
Herb Stuffing
Great in turkey or chicken.
Mix all ingredients, plus juice from roasting pan or other liquid, to moisten. Bake
covered for 1 hour in 325° oven.
Makes about 2 quarts.
Mix thoroughly and sprinkle on salads. Add salad dressing and toss. Keep unused
portion in the refrigerator in an airtight container to preserve crunchiness.
Use 1 teaspoon per serving.
2 tablespoons dried parsley
1
⁄
2
teaspoon dried sage
2 teaspoons dried chervil
2 1
1
⁄
2
lb. loaves bread, cubed
1 teaspoon dried marjoram
1
⁄
2
cup butter
1 teaspoon dried savory
1
⁄
4
cup each dried onion, celery
1
⁄
2
teaspoon dried thyme
Dehydrate the following vegetables:
1
⁄
2
cup onions
1
⁄
2
cup carrots
1
⁄
2
cup tomatoes
1
⁄
2
cup peppers
After they are dry and crisp,
chop them into pieces in the blender
and add the following:
1
⁄
2
cup bacon bits
1
⁄
4
cup roasted sunflower seeds
1
⁄
4
cup soy nuts
43
Tomato Paste Supreme
Store in freezer to maintain the best flavor.
Cook all ingredients over low heat until vegetables are tender. Strain through a sieve,
and simmer the puree until thick. Spread on Fruit Roll sheets or spread on trays lined
with plastic wrap (be sure not to cover the center hole or the side vent hole on the
outer edge of the dehydrator trays). Dry at 115°F(38°C) for 10-12 hours or until
moisture has been removed. Roll up like scrolls in fresh plastic wrap and store in
airtight containers for rehydrating later as tomato paste.
4 quarts ripe tomatoes
1 teaspoon oregano
1
⁄
2
cup chopped carrots
1
⁄
4
teaspoon garlic powder
1
⁄
3
cup chopped onions
1
⁄
3
cup chopped celery
2 tablespoons basil leaves
1 teaspoon salt