L'Equip EXPANDABLE 528 - Manual (Page 36)

EXPANDABLE 528
D E H Y D R A T O R
Owner’s Manual User Guide
36
Recipes - Snacks
Snacks
Trail Mix:
Combine bite-sized pieces of dried fruits, such as apple, pear, pineapple, or
grapes with fl aked coconut and unsalted nuts. Great for hiking!
Dusted Pineapple:
Sprinkle dried pineapple pieces with confectioner’s sugar.
Apple Treats:
• Pkg of Jello (any fl avor)
• Lemon Juice
Slice apples in uniform thickness. Dip slices in lemon juice and then dip in jello
powder. Make sure both sides are coated. Dehydrate until desired consistency.
Sweet Potato Chips:
• Sweet Potatoes
• Sea Salt
• 1 Tbsp olive oil
Use mandolin slicer to cut sweet potatoes into very thin, uniform slices. Put in a
bowl. Drizzle olive oil over sweet potatoes and sprinkle with sea salt. By hand
mix potatoes, oil and salt so slices are evenly coated. Place slices on trays and
dehydrate until desired consistency.
Variation:
“Sweet” Sweet Potato Chips:
Slice sweet potatoes (as described above). Put in bowl and drizzle with olive
oil. Then sprinkle with cinnamon and brown sugar to coat slices. Place on
trays and dehydrate.
37
Recipes - Vegetables
Vegetables
Cous Cous Creation:
*Suggested vegetables: beans, peas, carrots, parsnips, broccoli, brussels
sprouts, caulifl ower, or combinations of above.
Combine dried vegetables with boiling water. Cover. Let stand 1 to 2 hours.
(If desired, use cold water and reconstitute overnight in refrigerator). Simmer
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 fl our. 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.
Remove 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
butter 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.