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Fry lightly. Add hamburger and cook until browned. Remove from heat. Add
dried bell pepper, onion, bay leaf, tomato slices, mushroom pieces, plus salt,
pepper and sugar. Stir in tomato paste and water. Let sit 2 to 3 hours. Cook over
medium heat until vegetables are tender, approximately 20-30 minutes. Add
DEHYDRATOR
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
2 Tbsp sugar
1 tsp cornstarch
Combine the first seven ingredients in a small saucepan. Cook until pineapple
softens. Place in blender and puree. Add cornstarch, and blend again. Return to
pan and cook over medium heat until mixture thickens.
Snacks
Snacks
Trail Mix
Trail Mix
Combine bite-sized pieces of dried fruits, such as apple, pear, pineapple, or
Combine bite-sized pieces of dried fruits, such as apple, pear, pineapple, or
grapes with flaked coconut and unsalted nuts. Great for hiking!
grapes with flaked coconut and unsalted nuts. Great for hiking!
Dusted Pineapple
Dusted Pineapple
Sprinkle dried pineapple pieces with confectioner's sugar.
Sprinkle dried pineapple pieces with confectioner's sugar.
Vegetables
Vegetables
Cous Cous Creation
Creamed Vegetables
Cous Cous Creation
Recipe by Barbara Lockert
2 cups dried sliced or diced vegetables*
Recipe by Barbara Lockert
2½ cups boiling water
¼ cup dehydrated onion
¼ cup butter
¼ cup dehydrated celery
¼ cup dehydrated onion
3 Tbsp flour
¼ cup dehydrated red pepper
¼ cup dehydrated celery
1 cup milk & liquid from reconstituting (see below)
¼ cup dehydrated green pepper
¼ cup dehydrated red pepper
1 bay leaf
¼ cup dehydrated tomatoes
¼ cup dehydrated green pepper
Salt and Pepper
¼ cup dehydrated mushrooms
¼ cup dehydrated tomatoes
1 – 2 garlic cloves, minced
¼ cup dehydrated mushrooms
*Suggested vegetables: beans, peas, carrots, parsnips, broccoli, Brussels
1 – 2 garlic cloves, minced
5 Tbsp vegetable broth powder (or chicken or beef )
sprouts, cauliflower, or combinations of above.
2 cups cous cous
5 Tbsp vegetable broth powder (or chicken or beef )
Combine dried vegetables with boiling water. Cover. Let stand 1 to 2 hours.
5 cups boiling water
2 cups cous cous
(If desired, use cold water and reconstitute overnight in refrigerator). Simmer
½ tsp chili powder
5 cups boiling water
until tender, add more liquid if necessary. Drain liquid from vegetables. Pour
½ tsp chili powder
¼ tsp cayenne pepper
into a measuring cup. Add enough milk or liquid to equal 1 cup. Melt butter
¼ tsp cayenne pepper
in separate saucepan. Add flour. Stir until bubbly and smooth. Remove from
Place dehydrated vegetables in a blender. Chop until desired size. Combine
heat. Stir in 1 cup milk/water (from reconstitution). Add bay leaf. Cook, stirring
Place dehydrated vegetables in a blender. Chop until desired size. Combine
chopped vegetables, garlic, broth powder, cous cous & water; stir quickly. Cov-
constantly, until thickened. Add drained vegetables and simmer 5 minutes. Re-
er. Let sit 5 to 10 minutes. Fluff with a fork. Top with freshly ground pepper. Add
chopped vegetables, garlic, broth powder, cous cous & water; stir quickly. Cov-
move bay leaf. Season with salt and pepper. Makes 6 servings.
additional seasonings as desired. Serve with whole wheat or multigrain bread
er. Let sit 5 to 10 minutes. Fluff with a fork. Top with freshly ground pepper. Add
& salad.
additional seasonings as desired. Serve with whole wheat or multigrain bread
36
Variation
& salad.
Au Gratin Vegetables:
This is a great backpacking meal. Veggie bits made from soy can be used.
Jerky can also be broken into pieces and added for protein, if fresh meat is
This is a great backpacking meal. Veggie bits made from soy can be used.
Prepare creamed vegetables, omitting bay leaf. Add ¾ cup grated cheddar
not available.
Jerky can also be broken into pieces and added for protein, if fresh meat is
cheese and ¼ tsp dry mustard. Pour into greased 2-quart baking dish. Combine
not available.
½ cup dry bread crumbs and 3 Tbsp melted butter. Sprinkle over vegetables.
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