DEHYDRATOR 
Variations:
Minestrone:
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 of shredded cabbage and ½ cup dried spinach. Add ½ tsp dried oregano to remaining seasonings. Increase final cooking to 20 minutes or until vegetables are tender. Season to taste with additional salt, pepper and ½ tsp worcester- shire sauce. Makes about 7 cups.
Beef or Chicken Stew:
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, stir together 2 tbsp flour and ½ cup cold water. Pour into stew, stirring con- stantly, until thickened. Cover. Simmer 5 minutes. Makes about 7 cups.
Spaghetti Sauce
3 cloves fresh garlic
2 Tbsp olive oil
1 tsp dried oregano
½- 1 tsp dried basil
1 lb hamburger
2 Tbsp dried bell pepper
3 Tbsp dried onion
1 dried bay leaf
1 cup dried tomato slices
¾ cup dried mushroom pieces 1 tsp salt
½- 1 tsp pepper
½tsp sugar
18 (eighteen) oz tomato paste
4 ½ cups water
2 stalks fresh celery, chopped Paramesan cheese Cooked spaghetti noodles
Chop garlic and place in skillet with olive oil, dried oregano, and dried basil. 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
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