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Cheesy Corn Chips
Great for after school munchies.
In a blender or food processor, blend together all ingredients at high speed.
Spread mixture thinly onto Fruit Roll sheets. Dry at 130°F (55°C) for approximately 10
hours or until dry on one side. Lift entire corn ring off of the Fruit Roll sheet, turn
over and dry for two hours longer or until crisp. Break into pieces.
1 cup whole kernel or creamed corn
1 cup sharp cheddar cheese, grated
(the ready grated cheese is not as satisfactory)
1
⁄
2
cup red or green peppers, diced
1 tablespoon onion, chopped
1
⁄
8
teaspoon cayenne pepper
1
⁄
8
teaspoon chili powder
Salt to taste
Vegetable Soup
This soup cooks in your thermos and is ready to eat by lunch time.
Place the dried vegetables in a dry blender and whirl until the size of flakes are the size
of small peas. Measure
1
⁄3 cup. Save remaining vegetables for another day. Place
1
⁄3 cup
flaked vegetables in a pint thermos. Add parsley, basil, garlic powder, onion powder,
salt and pepper. Add bulgur wheat and pasta to thermos. Bring broth to a rolling boil
and pour over dry ingredients. Quickly cover thermos and close securely.
Yield: 2 cups.
1
⁄
3
cup dried vegetable flakes
(any combination of tomatoes, peas,
onions, broccoli, zucchini, celery, car-
rots)
1 tablespoon bulgur wheat
1 tablespoon small pasta
(spaghetti, linguini, etc.)
, broken
1
⁄
4
teaspoon dried parsley
1
⁄
4
teaspoon dried sweet basil
pinch garlic powder
pinch onion powder
salt and pepper to taste
2 cups boiling hot chicken or
beef broth
45
Tangy Dressing
Blend mayonnaise, lemon juice, mustard, dried garlic powder, lemon rind, horseradish,
and parsley in a blender. Remove and stir in sliced green onions and pimientos.
3
⁄
4
cup mayonnaise
1
⁄
4
cup lemon juice
1 tablespoon prepared mustard
1
⁄
2
teaspoon dried garlic powder
1 teaspoon lemon rind (grated
fresh) or
1
⁄
2
-1 teaspoon dried
1 tablespoon prepared horseradish
2 tablespoons dried parsley
(or
1
⁄
4
cup chopped fresh)
1
⁄
2
cup sliced green onions
1 jar pimientos (2 ounce)