Dehydrated Mixes - 2

Vegetable Noodle Soup   Dehydrated...         Vegetable noodle soup takes about 20 minutes to prepare and it's easy to make. Just boil the mix in water. Cooked, the stew looks really nice with the vegetables and noodles in a light cream sauce. Cooked and ready to eat... The flavors between the noodles, vegetables and the delicate white sauce mesh nicely. You can easily use this soup as a base to make several other nice dishes. Cook it in broth or even add chopped meat. I've also noticed that even a little beef or chicken bouillon goes well in this mix.

Creamy Potato Soup Mix   Dry Mix...         The potato soup mix includes small dices of dehydrated potatoes which need to simmer about 30 minutes to fully reconstitute. This potato soup mix has a delicious flavor and is thick and creamy. It's great all by itself or you can use it as a base and add other ingredients. Cooked and Ready to Eat...         Either way, you'll appreciate the flavor. One last thing about this soup mix - it only needs water to reconstitute it. Everything else is in the mix.

Indian Scone Mix   Hot and ready to eat...         People are always asking me how to make bread when the power goes off and they can't use their electric ovens. There's several things you can do to make bread type foods without an oven. Pancakes come readily to mind as do bread sticks cooked on the end of a stick over a fire while camping. And scones are a third way.         The instructions on the Indian Scone Mix container says to mix it in a bread mixer for 20 minutes. However, if you're without power or want to cook scones while on a camping trip, you will need to mix them by hand. One of the ingredients in Indian Scone Mix is "Instant Dough Developer." Rolled and Cut Scones         When mixing Indian Scone Mix by hand, I've found it can be ready to make into scones in about five minutes - from the powdered mix to gluten developed dough. This mix brings out the gluten extremely fast - perfect for outdoor cooking activities.         The instructions say to roll the dough out. When at home, roll it between 1/16th and 1/8th of an inch thick. Cut it into 6 inch squares and toss it in as little as 1/8 inch of hot oil. A scone cooks in about 1 minute and goes from a flat, thin piece of dough to a gigantically thick scone. Dripping with butter and honey, these scones are a real treat at home or around the camp fire, making a meal in and of themselves. Pulling Scone Dough         As it can be difficult to roll the dough out flat while camping, the dough can also be prepared by pulling the dough into a round, thin layer. Take a lump of dough about 2 inches in diameter and start stretching. After maybe a minute it's ready to throw into the hot pan or Dutch oven over the fire.         It's true that scones can be made out of just about any dough. Indian Scone Mix has a couple of really great advantages: Everything is in the mix except for the yeast and water as it only requires a minimum of mixing to bring out the gluten. And the last thing, Indian Scone Mix makes really delicious scones.

Buttermilk Biscuit Mix   Buttermilk Biscuits and Muffins         Unlike the majority of our mixes, this mix requires baking powder. But aside from that, water is the only other ingredient. The recipe doesn't say how thick to roll the dough. If you roll the dough out to about 1/2" thick, this should make biscuits about 1" thick. This mix will give you the same great tasting biscuits you'd get if you made them from scratch but with much less work.         Buttermilk biscuit mix also makes some great tasting muffins. Instead of adding the suggested 2/3 cup water, increase it to 1-1/4 cups water to 3 cups mix with 2 tablespoons of baking powder. Place the batter in the muffin tin and bake at 375 degrees F for 14-16 minutes. You will get a nicely textured non-sweet muffin. They are great with butter and scrumptious if you also add a little honey.

Buttermilk Pancake, Blueberry Pancake and 6 Grain Pancake Mixes Buttermilk Pancakes Blueberry Pancakes 6 Grain Pancakes         Our three pancake mixes each require nothing but water to make them. Everything else is already in the mix. They mix up quickly. As long as your pan is hot, you can go from the dry mix to ladling the batter onto your hot pan in about 30 seconds. This only takes a little more time than pulling a box of prepared cereal out of the cupboard. And in the process you give your family a hot cooked breakfast of pancakes.         Our buttermilk pancakes make the lightest flap jacks of the three. They have a snow-white interior and have a slightly nutty, vanilla flavor to them. These flavors come from the buttermilk as there is neither nuts or vanilla in the mix. This mix makes delicious pancakes suitable for the most discerning of tastes.         The artificial blueberries in our blueberry pancakes taste so good that you would think you were eating real blueberries. The flavor permeates every bite. Blueberry pancakes make a special treat every time you prepare them but are especially fitting on those special family days such as birthdays, holidays and other special occasions.         Our 6 grain pancakes include flour from red winter wheat, oats, soft white wheat, rye, triticale, barley and soybean flour which makes these pancakes a complete protein. They have a light brown interior from the many grains used and have a nice texture created by the small flakes of bran in the mix. These amazingly healthy pancakes have a nice flavor and are exactly what you want to feed your hard-working man before sending him off in the morning. You can feel comfortable knowing this nutritionally sound meal will stick with him until lunch.

Banana, Chocolate, Custard and Vanilla Puddings Banana Pudding   Chocolate Pudding Vanilla Pudding Custard Pudding         When making these puddings, everything is in the pudding mix. All you add is cold water. The puddings mix easily and require no cooking. With a hand held mixer it only takes about 20 seconds to mix one up. The directions suggest cooling the fresh pudding in the refrigerator to get a nice set, however, this is not necessary as it will also firm up sitting on the counter. After pouring the puddings into bowls, it only takes about 5 minutes for it to thicken to the point that it's ready to eat. These puddings taste really great hot, at room temperature or cold, and are every bit as good as the puddings you purchase in the grocery store. One of the real bonuses with these puddings is you don't even need milk as it's already in the mix. You just add water - no cooking or mandatory cooling required.

Tapioca Pudding   Tapioca Pudding         This is regular, every-day tapioca but at a great price as it's in bulk, costing only 29% by weight of what it goes for in the grocery stores. Even though our tapioca has been pre-cooked, it still must be cooked to turn the dry tapioca into a pudding. Altogether, it takes about 20 minutes before it's ready to eat. If you haven't eaten tapioca pudding before, you are in for a real treat as it has a delicate flavor all it's own which meshes well with what you think a pudding should taste like.         Tapioca comes from the cassava plant, grown throughout the world's tropical regions. The plant has edible leaves containing 10% protein but it's the root we are interested in for making tapioca. It's root is about the same shape and size as a sweet potato. It's a very starchy herb nutritionally equivalent to the potato and is a staple food for 500,000 of the world's people who see it somewhat like we view our potato. This cultivated plant that does not grow in the wild has many uses. Cassava flour is used in many different ways as a thickening agent and is prized for it's ability to create clear sauces. For those of you who have a grain grinder, you can take advantage of this by grinding your tapioca into flour. Tapioca flour is sometimes used in making gluten free breads - even grain free breads. Please see the four following links for tapioca bread recipes... Tapioca bread: http://www.gfutah.org/cookbook/more/Tapioca%20Bread.html http://www.latingredients.com/Brazil.asp#tapioca http://www.enabling.org/ia/celiac/rec/breadm95.html#breadm95.12 http://www.pastrywiz.com/archive/tapioca.htm

Cheese Cake Mix   Yummy Cheesecake         Walton's no-cook cheese cake mix requires only milk to reconstitute it. The label says to use whole milk, but we have found that powdered milk is more than satisfactory. With an electric beater, the cheese cake mixes up in just a few seconds. Then, all that's required is to pour it into the pan and chill it for an hour. If you like no-cook Jell-O cheese cake, then you will really like this. In several taste tests, people said they liked it as well or better than the no-bake Jell-O cheese cake. The cheese cake has real cheese in it and is delicious. It's so good, in fact, that you'll be surprised that it only has 9 grams of fat per serving. You can eat the chilled cheese cake mix by itself which tastes great, or you can go all out with a graham cracker crust and fruit topping. Who can turn down a small piece of cherry cheese cake?

Orange and Strawberry Gelatin   Orange Gelatin Strawberry Gelatin         This gelatin's much like the gelatins you'd buy in the grocery store. Both of these mixes produce a gelatin that's exactly what you have come to know. And sealed in #10 cans, you can expect this product to have a long shelf life of many years.

Jiff-E-Jel   Jiff-E-Jel         Our Jiff-E-Jel has several unique advantages over gelatin. As most of you know, gelatin is made from byproducts of the animal industry. Jiff-E-Jel is made from sodium alginate which comes from kelp, a type of sea weed, a really healthy food. Sodium alginate calms an upset stomach and also helps the digestion process. Unlike gelatin, Jiff-E-Jel is also loaded with vitamins and a couple of minerals. Jiff-E-Jel is so nutritious it's almost like eating a vitamin pill.         When preparing Jiff-E-Jel, all you need is cold water. Jiff-E-Jel requires no hot water and no chilling. While regular gelatin must be added to boiling water then sit in the refrigerator for 3 hours to set up, Jiff-E-Jel mixes in cold water and sets up on the counter. And there's no long wait involved. In 5 to 10 minutes it's ready to eat.         Because of the more expensive ingredients in Jiff-E-Jel, it does cost a little more. However, it requires 1/3 less powder to make a given amount of Jiff-E-Jel than gelatin. Actually, compared to Jell-O prices in the grocery stores, Jiff-E-Jel only costs 6% more to make than Jell-O - almost the same price.         As you can see from the photo, Jiff-E-Jel isn't quite as clear as the gelatin, however, it's just as firm. When cubed, the Jiff-E-Jel hold up just as well as the gelatin cubes - and probably better as they are not as susceptible to melting when out of the refrigerator.         Jiff-E-Jel has a wonderful flavor. It is every bit as good as Jell-O. Considering it's healthier, doesn't need to be cooked or refrigerated and sets up in such a short time, I can't imagine why anyone would want to use regular gelatin again after using this food. Jiff-E-Jel is just a great product!

Whip Topping Mix   Whip Topping         It's hard to tell the difference between our non-dairy whip topping and real whip cream - for my taste buds it's not too sweet - just right. And there's some real advantages of our whip topping over regular whipped cream. Our Whip Topping is easy to make at home with an electric mixer, whipping up much faster than heavy cream. The instructions suggest you use ice cold water then beat it on high with an electric mixer until it firms up.         But Whip Topping isn't that hard to make even if the power is off or you are camping. Making Whip Topping By Hand We have found if you slightly increase the proportion of the whip topping mix to water, making a 1 to 1 ratio, you can get favorable results with 60 degree F. water and a manual wire whip. Quickly spinning the wire whip between your hands works nicely. Making whip topping this way took about 5 minutes and did take some effort. However, the little bit of work was worth it as this is such a treat.         Our whip topping is yet another example of products you can use that require no refrigeration, heat or electric home appliances to make. Storing reconstituted whip topping does require refrigeration - so only make up as much as you need. In it's powdered form, Whip Topping will last just about forever if you keep it totally dry and as air-tight as possible. Reconstituted, whip topping adds real flair to any dessert and will add an touch of elegance to your dishes at home, on a camping trip or in a situation where you're required to live off your food storage. And one final really nice thing... our Whip Topping only costs 30% by weight compared to Dream Whip at the grocery store.