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Creamy Mushroom Soup
1 1/2 cups dried mushrooms 1/2 cup dried onions
2 cups hot beef bouillon 1/4 cup margarine
4 cups milk 1 tsp salt
6 tbsp flour parsley or garnish
Saute mushrooms and onions in margarine in a heavy saucepan for 5 minutes, stirring
occasionally. Combine bouillon, milk, salt & flour. Blend until smooth. Add to sautéed
mushrooms and onions. Cook over low heat until the mixture comes to a boil, stirring
constantly. Garnish with parsley. Makes about 8 servings.
Sweetheart Yogurt Leather
Strawberry, cherry or raspberry pre-stirred yogurt
Heart shaped cookie cutter Paraflexx
™
sheets
Cover each drying tray to be used with a Paraflexx
™
sheet or plastic wrap. Use 1 carton of
yogurt per tray. With yogurt at room temperature, empty cartons onto sheets. With a spatula,
smooth the yogurt into and 8-10" circle. Dry at 135ºF/57ºC for 4-5 hours. When dried,
yogurt will be shiny and non-sticky when lightly touched. With a heart shaped cookie cutter,
cut 4-5 hearts out of the cooled piece of yogurt. Cover each with plastic wrap and store.
Potatoes O’Brien
2 cups dried, chopped potatoes 1/4 cup dried onion
Fresh ground black pepper to taste 1/2 cup crumbled bacon (optional)
1/4 cup chopped dried green onion 1/4 cup dried red peppers
4 tbsp oil salt to taste
Rehydrate potatoes, onion & pepper, letting stand about 20 minutes, drain. In a skillet,
over medium heat add oil. Cook potatoes, onion & pepper until crisp & golden brown.
Add crumbled bacon, salt, & pepper. Serves 6 – 1/2 cup serving each.
Summer Salad Topping
3/4 cup dried onion flakes 1/2 cup dried crumbled carrots
1/4 cup dried red peppers 1/4 cup dried green peppers
1/4 cup dried parsley 1/4 cup sunflower seeds
1/2 cup dried tomato flakes 1/2 cup grated parmesan cheese
Coarsely chop all ingredients in a blender. Be sure that all ingredients are thoroughly
mixed. Refrigerate mixture in glass jar with tight lid. To serve, sprinkle mixture over salads.
Aztec Corn
3/4 cup dried onion 1 1/2 cup dried corn, rehydrated
1 cup sour cream 1/4 cup mild red salsa
1/4 teaspoon pepper 3 tablespoons butter
1/4 cup water 1 cup shredded Monterey Jack cheese
3/4 teaspoon salt 1 can chopped black olives
Saute onion in butter until soft. Add corn & water. Cover tightly & cook over medium heat
for 5 minutes. Remove cover and over high heat, boil away most of the liquid. Stir in sour
cream, cheese, salsa, olives, salt & pepper. Heat thoroughly, but do not boil. Serves 6
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