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Dehydrated Food Recipes (Not for LTS Sorry!)


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http://gorp.away.com/gorp/publishers/wilde...ss/foo_dehy.htm

has the following recipes (there are some for jerky as well):

Basic Spaghetti Sauce (Makes 4 servings)

2 yellow onions, chopped

1/2 cup grated carrot

1/4 cup finely chopped celery

Optional: 1 tsp jalapeq pepper, seeded, deveined and minced

3 tbsp chopped garlic

1/2 tsp leaf oregano

1/2 tsp sugar

1 6-oz can tomato paste

3 28-oz cans canned tomatoes, drained

20 fresh basil leaves, minced or 1 tbsp dried basil

4 tbsp chopped fresh Italian parsley

1/2 cup red wine

salt and pepper

This basic tomato sauce can be used in your backpacking menus for all kinds of dishes: pizza toppings, minestrone or other soups, eggplant parmesan, and, of course, it's a pasta sauce. Make a big batch of it if you like. If you don't have time to dry it all now, freeze and dehydrate later.

At Home:

1. Sauti onions till translucent. Add carrot, celery, jalapeqo pepper, garlic and sauti for another 2 to 3 minutes. Add oregano and sugar and stir for a minute before adding the tomatoes (don't add their liquid).

2. Cook at simmer for at least 2 hours. Don't let it boil; it should simmer for 2 or 3 hours. When the sauce is thick and rich, add basil, parsley, salt and pepper, and red wine. Simmer for 30 more minutes.

3. To dehydrate, spread sauce on trays. Put in dehydrator or oven at 145 degrees until dry. The dehydrated sauce will be pliable, like fruit leather; remove from plastic tray while still warm. Store in refrigerator.

In Camp:

Rehydrate and use as directed in recipes.

 

French Onion Soup Base (Makes 6 soup servings, 2 to 3 pasta sauce servings)

5 cups thinly sliced yellow onions

3 tbsp butter

1 tbsp olive oil

1 tsp salt

1/4 tsp sugar (helps the onions to brown)

3 tbsp flour

2 cups beef bouillon, boiling

1/2 cup dry white wine

salt and pepper

Optional: beef bouillon cube

This French Onion Soup is the real thing, and it's an outrageously delicious pasta sauce with Parmesan cheese. You could even rehydrate it to a thick spread and eat on bread. I adapted this recipe from Julia Child's"Soupe ` l'Oignon" in Mastering the Art of French Cooking. As she tells us, the onions need long, slow cooking in butter to develop a deep rich flavor.

At Home:

1. Cook the onions slowly with butter and oil in a covered, heavy-bottomed saucepan for 15 minutes.

2. Uncover, raise heat to moderate, and stir in salt and sugar. Cook 30 to 40 minutes stirring frequently until the onions are golden brown. They will shrink quite a bit during this time.

3. Sprinkle in the flour and stir for three minutes, then slowly blend in boiling bouillon. This will make a thick sauce. Add wine and season to taste.

4. To dry, spread mixture on drying trays. Dry at 145 degrees until dry. Package and store in refrigerator.

In Camp:

Rehydrate with boiling water. Add optional beef bouillon cube if desired and make into soup (4-6 cups of water), or pasta sauce (1-2 cups). Note: Because of the high oil content, for best flavor, this dish should be dehydrated not more than a week before your camping trip.

 

Curried Lentil Soup Base (Makes 8 servings)

3-4 cups water

2 14 1/2-oz cans chicken broth

2 cups lentils

1 fresh onion

3 cloves garlic

1 tbsp grated fresh ginger

4 tsp Indian curry powder

2 tsp coriander seeds, crushed

1/4 tsp red pepper flakes

1 tbsp olive oil

The Indian name for this soup is Dahl Shorba. It can be made from scratch in camp or dried at home into an instant soup. For a hearty meal, add sliced sausage or fresh vegetables (potatoes, carrots, cauliflower).

At Home:

1. Combine water, chicken broth cubes, and lentils. Bring to boil, reduce heat, and cover. Simmer on low heat for 20 to 45 minutes or until lentils are cooked through; it won't take long if you use orange or yellow lentils. Keep watching it_if it thickens too much you may have to add more water, but add as little as possible.

2. Dice onion, mince garlic and cook and stir them in oil together with curry, coriander seeds (crush with back of cooking spoon) and red peppers over medium heat for 7 minutes. Stir spice mixture into lentils. Cover. Cook over medium-low heat for 20 minutes. Cook down to a thick paste, taking care not to burn while it's cooking down.

3. Spread on plastic sheets in dryer. Dry at 145 degrees until dry, about 6 hours. Repackage and store in refrigerator until ready to use.

In Camp:

Rehydrate with boiling water, heat, add water until desired thickness and serve.

 

I've not tried any yet but I think I will the spaghetti sauce soon.

I just got finished drying 10# ground beef.

Thought this might help someone else!

 

Edit after reading over I noticed these aren't for LTS. Sorry!

 

 

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