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until tender, add more liquid if necessary. Drain liquid from vegetables. Pour
into a measuring cup. Add enough milk or liquid to equal 1 cup. Melt butter
in separate saucepan. Add flour. Stir until bubbly and smooth. Remove from
heat. Stir in 1 cup milk/water (from reconstitution). Add bay leaf. Cook, stirring
constantly, until thickened. Add drained vegetables and simmer 5 minutes. Re-
move bay leaf. Season with salt and pepper. Makes 6 servings.
Variation
Au Gratin Vegetables:
Prepare creamed vegetables, omitting bay leaf. Add ¾ cup grated cheddar
cheese and ¼ tsp dry mustard. Pour into greased 2-quart baking dish. Combine
½ cup dry bread crumbs and 3 Tbsp melted butter. Sprinkle over vegetables.
Bake in 350°F for 30-35 minutes until browned.
Scalloped Potatoes
2 cups dried potato slices or diced potatoes
¼ cup dried onion (can use fresh chopped)
1 13 oz can evaporated milk
1 8 oz sour cream
1 10 ¾ oz can cream of chicken soup
1 ½ cups grated cheddar or jack cheese (less may be used)
¼ cup melted butter (optional)
Milk (optional)
Soak dried potatoes and onions in evaporated milk for 1 hour. Drain potatoes,
reserving any evaporated milk. Mix potatoes, 1 cup cheese, sour cream, soup
and evaporated milk. If mixture is too thick add a little bit of regular milk. Put
ingredients in greased 9x13 pan or casserole dish. Top with ¼ cup melted but-
ter and cheese. Cover with aluminum foil and bake at 350° F for 30 minutes or
until cheese has melted and potato mixture is thoroughly cooked. Foil may be
removed last 5 minutes so the top browns.
DEHYDRATOR
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