Cabela's 54-1647 Manual page 25

Ingredients
• A pprox. 2 lbs o f R oma t omatoes
• 2 T BLS o live o il
• 1 T BLS e ach: d ried b asil, c elery s alt, l emon p epper
Directions
• Slice t omatoes i n h alf ( long w ays)
• Gently t oss i n o il a nd s pices.
• Arrange c ut s ide u p o n t ray l eaving s pace b etween f or a ir c irculation.
• Dry a t 1 25˚-­‐140˚ 8 -­‐12 h ours.
• Dried t omatoes w ill r educe i n s ize, b ecome d eep r ed, l eathery, b ut n ot t acky.
• Remove t omatoes f rom t he d ehydrator a nd a llow t hem t o c ool t horoughly.
• Pack t ightly i n f reezer b ags, v acuum s ealed b ags, p lastic c ontainers, o r j ars.
Ingredients
• 1 -­‐1/2 c ups d ried M ushrooms
• 1 /2 c up d ried O nions
• 2 c ups h ot B eef b ouillon
• D ried P arsley f or g arnish
Directions
1. Sauté m ushrooms a nd o nions i n m argarine i n a h eavy s aucepan f or 5 m inutes,
stirring o ccasionally. S et a side
2. Combine b ouillon, m ilk, s alt a nd f lour. B lend u ntil s mooth.
3. Pour o ver s autéed m ushrooms a nd o nions.
4. Cook a nd s tir 5 -­‐10 m inutes l onger u ntil s lightly t hickened. G arnish w ith d ried p arsley.
Ingredients
• 4 c ups v egetable s tock
• 2 T BLS d ried c elery
• 2 c loves g arlic
• 2 T BLS o live o il
• 1/2 t sp d ried I talian h erbs
• Salt a nd p epper t o t aste
Directions
• Boil w ater t o r e-­‐ h ydrate i tems a bove. W hen t hey p lump-­‐ u p, a dd t he o live o il t o a
heavy p an o n m edium h eat.
• Add t he o nion a nd c elery, c ook f or a bout 5 m inutes.
• Add t he v egetable s tock, g arlic – c rumbled f inely, c arrots, p otatoes, n oodles a nd
herbs. S immer f or 1 0 m in.
• Add t he r insed b eans, a nd s immer j ust t o w arm t hem t hrough.
Recipes ( Cont.)
Dehydrator S un D ried T omatoes
Creamy M ushroom S oup
Vegetable S oup
• 1/2 c up d ried g reen b eans
• 1/4 c up d ried o nion
• 1/2 c up d iced h ash b rowns
• 1/2 c up d ried s hredded c abbage ( optional)
• 1 c an o f g reat n orthern b eans, o r c hoice
• 1 c up e gg n oodles
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