Ronco FD5000BLGEN Use and Care Manual download pdf (Page 19)

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

seasonings to milk and pour over layered potatoes and cheese com-

bination. Dot with butter and top with remaining cheese.

Bake at 350°F 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 and 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

refrigerator to preserve crispness.

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Ronco FD5000BLGEN Use and Care Manual Page 19