Colleen is writing a recipe book using mostly food storage ingredients. I can't wait for it to come out. She says of this recipe, "You can make several of these mixes ahead of time. I package the sauce mix up in small ziplock bags and place it in a quart size ziplock. Then I measure out 5 ounces of Dehydrated Sliced Potatoes, put them in the bag with the sauce mix and put a label on the bag with the name and cooking directions. Store packages in an airtight container."

SAUCE MIX

• 4 T. White Sauce Mix
• 2 T. Beef Soup Base or Bouillon powder
• 1 T. Buttermilk Powder
• 1 1/2 tsp. Salt
• 1 T. Cheese Blend Powder
• 1/2 tsp. Onion Powder
• 1 tsp. Powdered Egg White
• 1/2 tsp. Dried Parsley
• 1/4 tsp. Citric Acid **

BROWN: 1 pound of ground beef in a skillet, drain.

STIR IN: sliced potatoes, sauce mix, 1 cup milk and 3 cups hot water.

HEAT to boiling, stirring occasionally. Reduce heat; cover and simmer 25 to 30 minutes, stirring occasionally, until potatoes are tender. Remove from heat; uncover and let stand 5 minutes to thicken. Stir before serving.

** Citric acid is found in the canning section of the grocery store. It adds an extra ZIP to the dish.

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Revised: 4 Mar 98