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15.14.
Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide
CHICKEN-VEGETABLE SOUP (CONT.)
Variations:
CHICKEN-POTATO SOUP
Make the Chicken-vegetable Soup, but for noodles and rice,
substitute
3
⁄
4
cup potatoes, peeled and cut into cubes.
BEEF-VEGETABLE SOUP
Instead of chicken broth, use beef broth. To enhance the beef flavor,
add 2 tablespoons dried meats to the dried vegetables before
rehydrating.
PLANTAIN SOUP
You will need
1
⁄
4
cup dried plantain fruit; grind until powdery.
Make the Beef-vegetable Soup and add ground plantain fruit just
before simmering the last 5-10 minutes.
BEEF-BARLEY SOUP
Make the Beef-vegetable Soup, but substitute
3
⁄
4
cup barley for the
noodles and rice. Small chunks of cooked beef can also be added.
BEAN SOUP
Make the Beef-vegetable Soup, but do not add noodles or rice.
Instead, add one 8-oz. Can red kidney beans just before simmering
the last 5-10 minutes.
GARLIC BREAD
1 loaf Italian bread
1 stick butter
3 tablespoons dried garlic
2 tablespoons dried parsley
2 tablespoons olive oil
Place butter in a small bowl and leave out of the refrigerator; in about
30-45 minutes it will be smooth enough for spreading. Use a fork to
break up butter and spread out.
Grind garlic and parsley until powdery; then add to butter and mix
together with a spoon until blended. Add olive oil and mix until smooth.
Cut bread in half and spread both sides with garlic mixture. Cut
bread as desired and place on oven rack inside up. Heat in oven at
250°F for about 5 minutes, or until lightly toasted.
BANANA PUREE
1 cup dried bananas
1
⁄
2
cup hot water
1
⁄
2
cup milk
Grind dried bananas until finally chopped. Add water and milk, and
allow to rehydrate for 25-30 seconds; then blend until puree is achieved.
If desired, add 1 tablespoon of sugar and stir. Pour into bowl(s) and
refrigerate, to serve cold.
CHICKEN-VEGETABLE SOUP
1 cup hot water
1 cup stewed tomatoes
1 cup hot water
1 cup mixed dried vegetables
1
⁄
4
cup dried onions
1
⁄
4
cup dried celery
1
⁄
4
tablespoon dried garlic
1
⁄
4
tablespoon dried parsley
1
⁄
4
tablespoon dried basil
1
⁄
4
tablespoon dried oregano
1
⁄
8
tablespoon salt
1
⁄
8
tablespoon black pepper
1
⁄
2
cup egg noodles
1
⁄
2
cup cooked rice
1 tablespoon oil
2 tablespoons butter
Mix dried vegetables in a bowl. Add hot water and allow to rehydrate
for 25-30 minutes. While vegetables are rehydrating, place broth in a
medium-size saucepan over med-high heat. Crush tomatoes and add
to broth. Add parsley, basil, oregano, salt and pepper, and stir. When
water begins to boil, add noodles and allow to cook. In a small skillet,
melt butter and saute onions, celery and garlic until wilted; then
drain excess butter and add to broth. Add vegetables to broth and
simmer over low heat for about 5-10 minutes, stirring occasionally.