Vegetable Recipes

	Vegetable Soup
2 cups dried beef, diced (optional)		8 cups water
1⁄2	cup diced dried onions	Salt & Pepper to taste
1⁄2	cup diced dried carrots	1⁄4 teaspoon sage
2 tablespoons chopped dried parsley 1⁄4 cup dried peas
1⁄2	cup pearl barley	1 cup dried tomatoes
1 cup dried diced potatoes

1⁄2 cup dried chopped celery and crushed celery leaves

Put meat and vegetables in soup pot, cover with cold water. Bring almost to a boil, reduce heat and simmer for four to six hours until vegetables are tender. One hour before soup is done add dried diced potatoes. Season to taste.

Scalloped Potatoes
4 cups dried, sliced or grated potatoes		1 cup milk
2 cups boiling water		1⁄2 teaspoon salt
1⁄2 teaspoon dried onion	1 teaspoon butter

1 1⁄2 cups grated cheddar or mozzarella cheese

Place half the potatoes in well-buttered 8 X 10 baking dish. Top with layer of half the cheese. Cover with remaining potatoes. Add sea- sonings to milk and pour over layered potatoes and cheese combi- nation. Dot with butter and top with remaining cheese. Bake at 350 until tender.

Creamy Corn

Soak corn in sufficient milk to cover. Simmer about 1/2 hour or until tender. Stir in enough flour or cornstarch to thicken slightly. Season to taste with salt, butter, pepper, and/or seasoned salt.

Zucchini Chippers

Before drying, sprinkle zucchini slices lightly with sesame seeds and garlic salt. Serve plain as a nutritious snack or with a dip or ranch dressing.

Salad Spikers

Combine the following dehydrated vegetables:

1⁄2	cup onions	1⁄2	cup tomatoes
1⁄2	cup carrots	1⁄2	cup bell pepper

When they are dry and crunchy, chop into tiny pieces and add: 1⁄4 cup roasted sunflower seeds 1 tablespoon of basil or oregano

Mix thoroughly and sprinkle about 1 teaspoonful on salads. Add your favorite salad dressing and toss. Store unused portion in refrig- erator to preserve crispness.