Ronco EZ-Store 5-Tray Turbo Dehydrator - Manual (Page 28)

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VeGGIes foR DInneR
Vegetable Soup
2 cups dried beef, diced (optional) 8 cups water
1⁄2 cup diced dried onions Salt & Pepper
1⁄2 cup diced dried carrots 1⁄4 teaspoon sage
2 tablespoons chopped dried parsley 1⁄4 cup dried peas
1 cup dried tomatoes 1⁄2 cup pearl barley
1 cup dried diced potatoes
1⁄2 cup dried chopped celery and crushed celery leaves
Put meat and vegetables in soup pot, 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 potatoes 1 cup milk
2 cups boiling water 1⁄2 teaspoon salt
1⁄2 teaspoon dried onion 1 teaspoon butter
1 1⁄2 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°F until tender.