French Onion Soup - L'Equip EXPANDABLE 528 Owner's Manual

½ tsp salt
tsp pepper
/
1
8
Add broccoli, zucchini and onion to boiling water. Cover. Let stand 1 hour. Sim-
mer 15 minutes. Combine undrained vegetables and chicken broth in blender.
Puree until smooth. Melt butter in saucepan. Add flour. Cook over medium heat
until bubbly. Remove from heat. Stir in light cream and milk. Continue cooking,
Variations:
stirring constantly, until mixture thickens. Add pureed mixture. Season to taste
Minestrone:
with salt and pepper. Serve hot. Makes 4 cups.
Substitute ½ cup dried kidney beans, navy beans or chickpeas for potatoes.
Increase tomato slices to 10 and add ¼ cup dried sliced zucchini. Add ¼ cup
Variations
of shredded cabbage and ½ cup dried spinach. Add ½ tsp dried oregano to
Low-Cal Broccoli-Zucchini Soup:
remaining seasonings. Increase final cooking to 20 minutes or until vegetables
Prepare vegetable puree according to directions. Pour into saucepan. Add 1
are tender. Season to taste with additional salt, pepper and ½ tsp worcester-
cup milk. Combine 2 tsp flour with 2 Tbsp water, stirring until smooth. Stir into
shire sauce. Makes about 7 cups.
soup. Cook, stirring constantly, until thickened. Makes 3 cups.
Beef or Chicken Stew:
Cream of Mushroom Soup:
Prepare Vegetable Soup as directed, adding 2 cups cubed dried beef or chicken
to vegetables before soaking. Increase dried potatoes to 1½ cups. To thicken,
Substitute ¾ cup dried mushrooms for broccoli and zucchini. Add 1- ½ cups
stir together 2 tbsp flour and ½ cup cold water. Pour into stew, stirring con-
boiling water. Let stand 2 hours. Prepare according to Cream of Broccoli-Zuc-
stantly, until thickened. Cover. Simmer 5 minutes. Makes about 7 cups.
chini Soup recipe (above).
Pot Pie: Prepare Beef or Chicken Stew.
Spaghetti Sauce
Pour into casserole dish. Prepare pastry dough for 8 inch pie. Roll to size of cas-
serole dish. Transfer to dish. Cut slits for steam to escape. Bake in 400°F oven for
3 cloves fresh garlic
30-35 minutes until browned and bubbly in center. Serves 6.
2 Tbsp olive oil
1 tsp dried oregano

French Onion Soup

½ - 1 tsp dried basil
1 lb hamburger
1 cup dried onion pieces
2 Tbsp dried bell pepper
1 10 ½ oz can beef consommé
3 Tbsp dried onion
2 Tbsp butter
1 dried bay leaf
1 Tbsp flour
1 cup dried tomato slices
½ tsp salt
¾ cup dried mushroom pieces
½ tsp pepper
1 tsp salt
3 cups water
½ - 1 tsp pepper
4 slices toasted bread
½ tsp sugar
4 tsp Parmesan cheese
18 (eighteen) oz tomato paste
4 slices mozzarella or provolone cheese
4 ½ cups water
2 stalks fresh celery, chopped
In a large pan soak onions in beef consommé for 30 minutes. Gently cook over
Paramesan cheese
medium heat for a few minutes until onions are soft. Strain onions, reserving
Cooked spaghetti noodles
liquid in pan. Melt butter or margarine in a small frying pan, add onions, and
fry until onions are transparent, approximately 2-3 minutes. Stir in flour, salt
Chop garlic and place in skillet with olive oil, dried oregano, and dried basil.
and pepper. Return onion mixture to large pan and add water. Stir and heat
Fry lightly. Add hamburger and cook until browned. Remove from heat. Add
through. Place toasted bread in oven proof bowls or individual casserole dish-
dried bell pepper, onion, bay leaf, tomato slices, mushroom pieces, plus salt,
es. Pour soup over bread. Top each bowl with 1 tsp Parmesan cheese and a slice
pepper and sugar. Stir in tomato paste and water. Let sit 2 to 3 hours. Cook over
of mozzarella or provolone cheese. Bake in oven at 400°F until cheese melts.
medium heat until vegetables are tender, approximately 20-30 minutes. Add
Serves 4.
chopped celery 10 minutes before serving. Serve over noodles and top with
Parmesan cheese. Serves 4-6.
Sweet and Sour Sauce
¼ cup dried pineapple pieces
¾ cup water
3 Tbsp cooking oil
1 Tbsp soy sauce
¼ cup vinegar
¼ tsp dried ginger
DEHYDRATOR
35