Excalibur Dehydrator Operations Instructions download pdf (Page 24)

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 con-

stantly. 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 cram 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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Excalibur Dehydrator Operations Instructions Page 24

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