The LDSCN Weekly Recipe Archive Three Dried Carrot Recipes

Dried Carrots 4 cups sliced carrots = 1 cup dried carrot slices. 3 medium carrots = 1 cup.

Garden Vegetable Soup With Beef Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 4

  Amount  Measure       Ingredient -- Preparation Method 
--------  ------------  -------------------------------- 
   2      Oz            Freeze-Dried Beef,   Or 
   4      Oz            Textured Veg. Protein, Beef Flavored -- (TVP®) 
   4      Oz            Pasta Shells 
   1      Oz            Freeze-Dried Peas 
   1      Oz            Freeze-Dried Carrots 
   1      Oz            Freeze-Dried Corn 
     3/8  Oz            Freeze-Dried Green Beans 
   1      Tbsp          Instant Minced Onion 
   2      Tbsp          Dried Parsley 
     1/4  C             Tomato Crystals 
   4                    Beef Bouillon,   Or 
     1/4  C             Bouillon Granules 
   1      Tsp           Basil 
     1/8  Tsp           Garlic Powder 
   2      Env           Vegetable Beef Broth Soup -- making 20-24 oz each

   3      Oz            Parmesan Cheese -- grated 
   7      C             Water -- as needed 

1. Package all ingredients together, except the cheese, which is bagged separately.

2. To prepare, put ingredients, except cheese, in the pot. Add 7 cups cold water and heat, covered, to boiling. Reduce head and simmer 10-20 minutes, or until vegetable and meat are the correct tenderness.

3. Add more water if soup is too thick. Add cheese on top of each serving.

Makes 8-9 cups.

Country Baked Carrots (Dried foods)

	3/4 C. dried carrots
	1 1/2 T. dried onion
	1/4 tsp. salt
	1/4 tsp. celery salt
	2 T. flour
	2 T. cheese powder
	2 C. water
	2 T. oil
	dash of pepper
	1/8 tsp. dry mustard
	1 C. milk
	bread crumbs

Bring the water to a boil. Add carrots and simmer until nearly tender. (25 minutes) Drain. Rehydrate the onions and sauté‚ them in the oil until tender. Add flour, spices, milk and cheese powder to the onions. Blend well and cook over medium heat until it boils. Pour into a greased casserole dish. Top with bread crumbs and bake uncovered until heated through about 15 minutes at 350 degrees F.

Carrot Salad 2 cups

Copyright 1993 by Peggy Layton and Vicki Tate These recipes may be freely used for non-profit purposes as long as the book source and author remain intact. Express permission of the author, Vicki Tate, must be received for commercial profit. NOTES : The freeze-dried vegetables make this a special fresh-tasting morale-booster.

 

	Grated dried carrots, soaked about five minutes in 2 cups warm water
	1 cup drained, crushed, unsweetened pineapple
	1 cup raisins
	1/2 cup chopped walnuts
	1/4 cup salad dressing or mayonnaise
	2 tablelspoons unsweetened pineapple juice
	12 to 16 lettuce cups, if desired
	1 tablespoon chopped dried spinach leaves

Mix carrots, pineapple, raisins and walnuts. Chill. Blend salad dressing or mayonnaise and pineapple juice; pour over carrot mixture. Toss and arrange in lettuce cups. Sprinkle with spinach leaves. 12-14 servings.

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