Revised February 15, 2009

Please Note:  Dehydrated food recipes are a bit tricky to formulate.  Their success depends on the amount of moisture in your air, your elevation above sea-level, the time of year (temperature), and other factors.

Be prepared for the coming food shortage.

Use these recipes as suggestions (these are not Phyllis' recipes).  Adjust seasonings according to your tastes, and adjust salt to your liking.  You may need to adjust water amounts, depending on your location.  Experimenting with these will be a real education in cooking with dry foods. You'll learn a lot!  . . . as well as realize foods/products you may still need to store.

Run out of an ingredient?  See our Cooking Substitutions page.

We suggest that you PRINT THIS PAGE in case of loss of internet connection.

If you have a successful dehydrated foods recipe you'd like to add to this page, please send it to us here.
 

Chicken Taco Soup

This is more like a chili than a soup, but it’s really good and low fat, not to mention cheap! Freezes well also.

1/4 cup dehydrated onion
1 cup dry chili beans or pinto beans (soaked overnight)
1 cup dry black beans, or other beans (soaked overnight)
1 cup dry sweet corn, rehydrated, drained
1/2 cup tomato powder
1 tablespoon chicken bouillon powder
1 pkg taco seasoning
2 cups chicken TVP
3 cups water

Place all ingredients in a saucepan and cook/simmer for 45 minutes.

Serving options:
- over rice
- with shredded cheese
- with sour cream
- with crushed tortilla chips

Corn Cakes

Serving Size: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:

1 1/4 cups whole wheat flour
1 1/2 cups buttermilk, reconstituted
1/3 cup cornmeal
1/4 cup whole egg powder, rehydrated
1/3 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 cup vegetable oil
1/2 tsp. salt

   1. Preheat a skillet over medium heat.
   2. Spray skillet with nonstick spray
   3. Combine all ingredients in a large bowl with a mixer set on medium speed. Mix until smooth, but don’t over mix.
   4. Pour the batter by 1/4 - 1/3 cup portions into the hot pan and cook for 1 to 3 minutes per side or until brown. Repeat with remaining batter.

Italian Whole Wheat Focaccia Crackers

1/2 pk (1-1/8 teaspoons) active dry yeast
1/2 ts sugar
3/4 c warm water
1 1/3 c all-purpose flour
1/2 c whole wheat flour
3/4 ts salt
2 tb shortening
olive oil for the tops

This is an adaptation of Italian focaccia. It is one of the most crispy and crunchy crackers, as well as one of the most substantial. Try serving Focaccia Crackers with soft cheese or garlic-flavored cream cheese. It is somewhat more difficult to make than most other crackers, but worth twice the trouble. 375 F. 20 to 30 minutes.

In a small bowl, combine the yeast with the sugar and 1/4 cup of the warm water. Set aside in a warm place until the mixture starts to foam, about 5 to 10 minutes.

Combine the flours and salt in a large bowl or in the food processor. Cut in the shortening until the mixture resembles coarse meal. Stir in the yeast mixture and the remaining 1/2 cup warm water. Blend to form a dough that will hold together in a cohesive ball.

Knead well by hand for about 10 minutes on a lightly floured surface or by pulsing about 25 seconds in the food processor. Knead until the dough is smooth and springy to the touch.

Place the dough in a lightly oiled bowl and turn it over to coat all sides. Cover with a damp towel and set the dough in a warm place until it has doubled in bulk, about 1-1/2 to 2 hours.

Punch the dough down and turn it out onto a lightly floured surface or pastry cloth. Roll it into a rectangular shape approximately 1/4 inch thick. Place the dough on a lightly greased or parchment-lined baking sheet, cover with a damp towel, and let it rise for another 35 to 45 minutes.

Using both hands, gently push your fingertips all over the top of the risen dough, leaving indentations throughout. Cover it with a damp towel again and put in a warm place until doubled in bulk, about 1-1/2 to 2 hours.

Preheat the oven to 375~F. With your fingers or a soft pastry brush, lightly brush the top with olive oil. Bake for 20 to 30 minutes, until very crisp. Cool on a rack. When cooled, break into small, irregularly shaped pieces, or into 2 large crackers that can be broken off as they are nibbled.

VARIATIONS: Sprinkle the top of the dough with rosemary, basil, or your favorite herb after brushing with the olive oil.
 

Crunchy Wheat Crackers

1-3/4 cups whole wheat flour
1/3 cup oil
1-1/2 cups white flour
1 cup water
3/4 teaspoon salt

Combine flours and salt.  Briskly stir oil and water together.  Mix dry and wet ingredients until moistened.  Knead as little as possible to make a smooth dough.  Roll out very thin on ungreased cookie sheet.  Cut to size of cracker desired.  Bake about 20 minutes at 350°F.  Store in airtight container when cool and crisp.
 

Oat Crackers

1 1/2 cups oats
1/2 cup water
1 1/4 cups whole wheat flour
1/3 cup oil
1/2 teaspoon salt

Mix dry ingredients into a bowl.  Stir in oil and water.  Let sit 5 minutes.  Roll dough 1/8" thick on a lightly oiled cookie sheet.  Score.  Bake at 325°F for 20-25 minutes.

Wonderful Waffles (or Pancakes)

Serves a family of 4-6

(For extra hungry teens, double this recipe)

Ingredients:

½ c. Ricotta cheese
2 c. buttermilk + more to make a proper batter
1 lemon, juice and zest
4 eggs, separated
4 c. whole wheat pastry flour
¼ c. real maple syrup
1 t. salt
1 T. baking powder

Mix flour and buttermilk. Refrigerate overnight. Mix ricotta, flour mixture, lemon, egg yolks and maple syrup. Add salt and baking powder. Mix and add additional buttermilk as necessary to make a medium thick batter. Beat egg white until stiff peaks form. Fold into batter. Bake in a buttered waffle iron or on a flat griddle.

Pancake Syrup
Caution: To be safe, read through recipe before making.

1 cup sugar, divided
1/2 cup water
Dash of salt
1 teaspoon shortening
4 teaspoons white flour
1/2 cup hot water

Measure 1/4 cup sugar, salt and flour into a small bowl.  Stir in 1/2 cup water until lump-free.  Drop in shortening and set aside.  Sprinkle 3/4 cup sugar evenly in bottom of a light colored pan (so you can see it change color).

Heat it slowly over med-high heat. As sugar melts, gently push dry sugar to center of syrup. When syrup is apple juice colored (about 338°F) or almost as dark as you like, remove pan from heat.  Sugar does not need to completely dissolve.  With lid in one hand and pre-measured 1/2 cup hot water in the other, quickly pour hot water over syrup and cover pan with lid.  BE CAREFUL ... it will sputter and steam.  Tilt pan back and forth a few times and return to heat. Uncover when pan has quit steaming.  When sugar is liquefied, stir in mixture in bowl and cook until syrup is thickened.  It will thicken more as it cools.  Makes about 1 cup.  Stores in refrigerator 3 months.

Note: Caramelization determines flavor and color.  Darker color = stronger burnt flavor. To stretch the sugar, a smaller amount can be used (may need to increase flour) with a decrease in flavor occurring.

Basic Granola

3 cups uncooked quick oats
1/3 cup dry milk
1/2 cup sugar
3 tablespoons oil
1/8 teaspoon salt
9 tablespoons water
1 tablespoon whole wheat flour

Put dry ingredients in a bowl. Stir oil and water together and pour over dry ingredients. Mix until clumpy.  Crumble onto greased baking sheets.  Bake at 350° for 10-15 minutes, checking and stirring often to evenly bake until dry and lightly toasted.  Store in airtight container.  Eat as snack or cereal with milk.
 

Chicken TVP Dinner

Serves a family of 4-6

Ingredients:

4 cups dry Chicken TVP, reconstituted
1 lemon, sliced
1/4 cup dehydrated onions
1 tblsp garlic powder
Olive oil
Thyme, sage, or rosemary, or a combination
Salt
Pepper
Paprika

In a roasting pan, place the chicken TVP mixed with onions, garlic, olive oil. Sprinkle lemon juice over the mixture. Sprinkle mixture with thyme, paprika, salt and pepper. Cook at 350F for 20 minutes.

Homemade Noodles

1/4 cup beaten whole egg powder
1/2 tsp salt
1/8 cup whole milk powder
1 cup whole wheat flour (or white)
water added slowly to make into dough

Combine all ingredients. Place dough on heavily floured counter and press out with hands. Sprinkle more flour on top of dough and then roll out with rolling pin until very thin. Let dry for 1-3 hours. Roll up heavily floured dough loosely and slice thin (1/4 inch) and unroll. Drop into boiling soup, or salted water, and cook 10-15 minutes. Yield: 3 cups cooked noodles.
 

Cream of Rice with Apple and Banana

(For extra hungry teens, double this recipe)

Ingredients:

¼ c. brown rice per person
½ c. water per ¼ c. rice
¼ t. cinnamon
1 c. milk, reconstituted from powdered
1/4 cup apple flakes or crushed banana chips per person

Put dry rice in blender and grind until a course meal is obtained. Add cinnamon. Bring to a boil. Turn down heat to low and simmer covered for 30 minutes. Add milk and continue cooking for 10 minutes. Add chopped dry fruit.

Serving Suggestion:  Substitute peach dices and/or berries.

Navy Beans

Serves a family of 4-6

(For lunches, double this recipe)

Ingredients:

2 c. small white beans, soaked
water or broth to cover
1/4 cup dehydrated onions
1/4 cup dehydrated celery pieces
1/2 cup dehydrated carrots, diced
½ t. black pepper
1 t. Real Salt

Sauté onion, celery, carrots, and peppers in olive oil. Put soaked beans, sautéed onion, sautéed celery, carrots, pepper and enough water or chicken broth to cover, in a crock-pot. Cook on high for 3-4 hours or low for 6-8 hours.  If available, add pork or ham an hour or two before serving for added flavor.  If the real meat is not available, add Ham TVP 15 minutes before serving.  Add Real Salt just before serving.

Whole Wheat Dinner Rolls

Makes 8-12

(For extra hungry teens, double this recipe)

Ingredients:

1 c. reconstituted dry milk (or water)
2 T. butter powder (or olive oil)
1 T. egg powder
2 T. honey
½ t. salt
2 t. SAF Instant Yeast
½ c. powdered milk (optional)
4-6 c. whole wheat flour

In a small saucepan warm milk, butter powder, honey, and salt, just until warm, not hot. A good indication of proper temperature is the butter, if you use real butter. It should be almost melted. Add milk mixture and the egg powder to mixer or a large mixing bowl. Stir together powdered milk, yeast, and about 2 cups flour. Add more flour ½ c. at a time, until you get sticky dough. 

If using a mixer, continue to add a little flour until the dough no longer feels overly sticky, kneading for about 10 minutes.

If you are making the dough without a mixer, turn the dough out onto the counter, where you have spread a little flour. Knead the dough for about ten minutes. To hand knead bread dough, simply fold the dough in half, push it down and turn ¼ to the right or left. Repeat for about ten minutes until the dough no longer feels overly sticky. Separate into 8-12 portions and smooth into rolls. Let it rise until it doubles in size. Bake at 350F for 15 minutes. or until the rolls are golden brown.

Cracked Wheat

(For extra hungry teens, double this recipe)

Ingredients:

¼ c. cracked wheat per person
½ c. water per person
¼ c. reconstituted dry milk per person
¼ t. cinnamon
¼ t. vanilla
½ T. dehydrated apple, banana, or peach per person

Put soaked cracked wheat, water, cinnamon, and fruit(s) in a saucepan. Turn on low and go take your shower or something. After about 25 minutes. add milk. Five minutes later add other fruit.

Quick method: Put bulgur, water, cinnamon, and fruit(s) in a saucepan. Bring to a boil. Turn down and simmer for about 10 minutes. Add milk, cook for another 5 minutes. Serve.

Whole Wheat Buttermilk Bread

Makes 4 loaves

2 c. cold, reconstituted buttermilk powder
2 c. cold water
1 T. honey
1/2 c. butter powder or olive oil
1 T. yeast
1 T. salt
10 c. whole wheat flour (Might need more depending on climate. Add a little at a time, to prevent heavy bread)

Melt honey and butter powder until barely warm, cool. In a large mixing bowl, mix yeast, milk, cooled butter mixture, and water. Stir in 2 c. flour and salt.

Continue to add flour until the dough is no longer sticky, but smooth. Knead by hand or in a mixer for 10-15 minutes.

Cover and let rise in refrigerator about 8 hours or overnight, until it doubles in size. Gently shape into loaves and let rise, covered on the counter, until about 1 inch over the top of the pans. Bake in 350F oven for 40-50 minutes. Loaves are done, when they are nicely browned on top and sound hollow when tapped.

Whole Wheat Bread (2)

You can halve this recipe and make one delicious large loaf

Combine the first 5 ingredients and mix. Add 5 cups flour, oats, and gluten flour.  Mix well. Continue to add the other 1 c. flour slowly until the dough forms a ball and scrapes the excess dough off the sides of the bowl.  Let mix for 5-10 minutes.  While mixing, preheat oven to 100-125 degrees.

Oil the counter surface & your hands (Use oil, NOT flour).  Put your dough on the oiled surface & slice with a knife into 2 large, or 3 small, even loaves.  Pat down and roll into loaf shape, then put into greased bread pans.

Turn oven off, cover loaves LOOSELY with saran wrap, and put in warmed oven to rise till double (about 45-60 minutes, depending on humidity in the air).  Remove loaves from oven and preheat it to 350 degrees.  Bake loaves for 25-30 minutes.  Remove from pans immediately and place on a wire cooling rack.

Chicken TVP Tarragon

Serves a family of 4-6

Ingredients:

10 Cups reconstituted chicken TVP
1 T. olive oil
1 lb. reconstituted dry mushrooms
1/4 cup dehydrated onion
1/4 cup dehydrated garlic powder
1 cup dehyrated carrots
1 c. rehydrated chicken broth
1 t. thyme
2 bay leaves
2 t. tarragon
¼ c. flour, reserved
½ c. whole milk powder, reconstituted, reserved
¼ t. pepper
½ t. salt
1 lemon, juice and zest

In a large skillet, add mixed ingredients, except flour and cream. Remove and set aside. Mix flour with cream until smooth. Add all ingredients and cook about 20 minutes.

Chicken-Flavored Rice Mix

1 1/2 cups uncooked long grain rice
1 1/2 T instant chicken bouillon
1/4 tsp salt
1/2 tsp dried tarragon
1/2 tsp dried parsley flakes
Pinch of pepper

Combine all dry ingredients, 2 1/2 c cold water and 1 T butter or margarine in a medium-size saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. Yield: 4-6 servings.

Whole Wheat Raisin Nut Muffins

2 cups whole wheat flour
3/4 cups brown sugar, packed
1/2 cup nonfat dry milk powder
1 tsp soda
3/4 tsp salt
1/2 cup chopped nuts or 1/4 cup peanut butter powder
1/2 cup raisins
1/2 cup coconut, optional
1/4 cup dehydrated whole egg, reconstituted 
1/4 cup oil
1 c plus 3 T cold water

With a pastry blender, mix together whole wheat flour, brown sugar, nonfat dry milk, baking powder, soda and salt. Mix in nuts, raisins and optional coconut.  Beat egg mix with a fork. Stir in oil and water. Add to flour mixture. Mix just enough to combine with all ingredients moistened. Spoon into paper baking cups or well-greased muffin tins. Bake in 400 degree preheated oven for about 17-20 minutes. Makes 12-18 muffins.
 

Italian Sausage TVP Dinner

Serves a family of 4-6

(For lunches, double this recipe)

Ingredients:

½ lb. Italian sausage TVP
2 c. cooked garbanzo or white beans
1 t. crushed red pepper (optional)
1/4 c. dehydrated onion
1/2 c. TVP bacon bits
1 tsp garlic powder
1 quart reconstituted chicken bouillon powder
2 c. water
½ c. reconstituted whole milk powder
6 cups dehydrated potatoe dices
½ of a bunch of kale

Heat Italian sausage TVP and crushed red pepper in pot. Refrigerate while you prepare other ingredients. In the same pan, heat bacon TVP, reconstituted onions and garlic powder. Add broth and bring to a boil. Add reconstituted potato dices and cook until soft, 20-30 minutes. Stir in the cream, sausage TVP, beans, and kale. Heat thoroughly.

Whole Wheat Breadsticks

1 1/2 cups warm water
1 package dry yeast
1 tsp honey or sugar
2 cups whole wheat flour
1 tsp salt
1 1/2 to 2 cups all-purpose flour
2 T olive oil (approximately)
Coarse (kosher) salt

Place 1/4 cup of the warm water in a large bowl. Sprinkle the yeast over it and stir in the honey or sugar. Let stand until bubbly, about 5 minutes. Add the remaining warm water to the yeast mixture and stir in the whole wheat flour, salt and about 1 1/4 cups of the all-purpose flour. The dough will be slightly sticky. Transfer to a well-floured board and knead, adding more flour as needed, until smooth and elastic, about 10 minutes. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until double in volume, about 1 hour. Punch the dough down, cover and let rise once more until doubled in volume about 45 minutes.

Preheat oven to 450 degrees. Brush four baking sheets with some of the olive oil and sprinkle with coarse salt. Punch the dough down once more. With floured hands, scrape a heaping tablespoon of dough onto a well-floured board. Roll the dough into a thin rope no more than 1/2 inch thick and about 12 inches long. Place on prepared baking sheet. Repeat with the remaining dough. Brush each dough stick with more olive oil and sprinkle with coarse salt. Bake until golden and crisp, about 20 minutes. Cool on a rack. Makes about 24 bread sticks.

Beans au Gratin

Serves 4-6

(For lunches, double this recipe)

Ingredients:

2 c. dried beans (your choice), soaked overnight
water or chicken broth
1/4 C. tomato powder
1/4 C. dehydrated chopped onion
1/2 C. dehydrated carrot dices
1/4 C. dehydrated celery dices
1 t. garlic powder
1 t. olive oil
2 t. dried summer savory
2 t. dried sage
1 t. dried thyme
1 bay leaf

Sauce:
2 T. butter or olive oil
1/2 c. dehydrated mushrooms, rehydrated
¼ c. soft wheat flour
2 t. salt
¼ t. cayenne pepper

Topping:
1 c. fine bread crumbs
½ c. parmesan cheese or rehydrated cheese powder

Sauté reconstituted onion, carrots, celery with garlic powder in 1 T. olive oil until soft. Put sautéed veggies, herbs, and soaked beans into a crock-pot, cover with water or broth and cook on high for 2-3 hours. Make the sauce right after you sauté the veggies, using the same pan. Sauté the mushrooms, in the 2T butter or olive oil. Stir in the flour continuing to sauté for 5 minutes. Add the reserve tomato sauce, salt, and cayenne. Put this in the fridge until approximately 45 minutes before you are ready to serve the beans.

Mix the beans and sauce into a baking dish that will hold it well. Blend the bread crumbs and the parmesan cheese together. Sprinkle it over the beans and bake for approximately 30 minutes.

Whole Wheat Muffins

(For extra hungry teens, double or triple this recipe)

Ingredients:

2 c. whole wheat pastry flour
½ t. Real Salt
1 t. baking soda
½ t. cinnamon
½ t. allspice
½ t. nutmeg
¼ t. cloves
1 c. dehydrated apple sauce or crushed dehydrated banana
1/2 c. whole eggs, dehydrated
½ c. honey (for sweeter muffins use 1 c.)
1 c. chopped nuts (optional)

Mix flour, honey, and dry fruit. Refrigerate overnight. Add egg powder. In a separate bowl, sift together dry ingredients. Make a well in the center of the dry and add the wet. Fold together just until flour disappears.

Spoon into well-buttered muffin tins and bake at 400F for 20 minutes. or 12 minutes for mini-muffins. Bake in miniature bread pans at 350F for 45 minutes. Turn out of pans. Makes 24 mini muffins, 12 regular muffins, or 2 mini loaves

Refried Beans

Serves a family of 4-6

(For lunches, double this recipe)

Ingredients:

2 c. pinto or pink beans, soaked water or broth to cover
1/4 C. dehydrated chopped onions
¼ t. cumin
2 T. olive oil
1 t. salt

Put soaked beans, and enough water to cover in a crock pot. Cook on high for 3-4 hours or low for 6-8 hours. Add onions.  Process beans with a hand-held blender until almost smooth. Add salt.

Spanish Rice

(For extra hungry teens, double this recipe)

Ingredients:

3 c. Cooked Brown Rice
1 t. olive oil
1/4 C. dehydrated chopped  onions
1/4 C. dehydrated chopped peppers
1 serrano pepper, chopped (optional)
1 tsp garlic powder
Salt
Pepper
1/3 C. tomato powder, reconstituted

Add all ingredients.  Simmer for 10 minutes

Spicy Bean and Rice Casserole

1 tbsp oil
2 tsp garlic powder
1/4 cup dehydrated onions
1/4 cup dehydrated red/green peppers (reconstituted)
1/2 cup tomato powder (reconstituted)
1 ½ c cooked beans, black, kidney, pink, and/or pinto
1 cup dehydrated corn (reconstituted)
1 cup uncooked long grain rice
1/2 c water or tomato juice
1 tbsp chili powder
1 tsp oregano
¾ c cheddar cheese powder
dash cayenne pepper, or to taste

In large skillet, heat oil. Add all ingredients and simmer covered for 20 min or until rice is tender.

Whole Wheat Tortillas

(For extra hungry teens, double this recipe)

Ingredients:

2 ½ c. whole wheat flour
1 ½ t. salt
¼ t. baking powder
1/3 c. olive oil
3/4 c. hot water

Mix all ingredients together and knead until smooth. Refrigerate tightly covered 4-8 hours. Separate into six pieces. Keep covered. Roll or pat out until very thin and round. (They
don’t have to be perfect.)

Cook on medium high on a lightly oiled pan. On the first side, cook for about 20 seconds, gently pushing the tortilla with a clean dish cloth. Flip and repeat. The tortillas should be freckled with little dark spots when done. Keep warm between two kitchen towels until all are made.

Two Pea Soup

Serves a family of 4-6

(For lunches, double this recipe)

Ingredients:

2 c. split peas
water or broth to cover
¼ t. cayenne pepper
½ t. dried thyme
2 c. rehydrated garden peas
1 t. Real Salt

Put split peas, pepper, thyme, water or broth in a crock-pot. Cook on high for 3-4 hours or low for 6-8 hours. Five minutes before serving, add rehydrated garden peas and salt. With a hand held blender, process until smooth.

Dirty Rice

Serves a family of 4-6

(For lunches, double this recipe)

Ingredients:

2 c. black beans, soaked
water or broth to cover
2 c. brown rice, uncooked
1-2 t. Tabasco sauce (optional)
1 t. salt
1/2 c. tomato powder (optional)
Chopped cilantro

Put soaked beans in a crock pot with enough water to cover. Cook on high for 3-4 hour or 6-8 hours on low. 1 hour before the beans are to be eaten, cook the rice according to directions for cooking brown rice. When rice is ready, put a scoop on each plate. Mix the Tabasco and salt into the beans. Pour a ladleful over the rice in each bowl. Top with optional tomato sauce and cilantro.

Pizza

Serves a family of 4-6

(For lunches, double this recipe)

Ingredients:

1 c. tomato sauce (reconstitute 1/2 c. tomato powder, pinch of salt, citric acid, bay, basil, chili powder, garlic powder, marjoram, oregano, and thyme, to taste)
½ t. oregano
¼ lb. sausage TVP, reconstituted
1 c. chopped mushrooms, onions, and/or red/green peppers (reconstituted)
1 t. crushed red peppers (optional)
1 c. shredded mozzarella cheese or a mixture of parmesan and mozzarella
1 c. water
2 T. olive oil
¼ c. powdered milk (optional)
½ t. salt
1 ½ t. yeast
3-5 c. whole wheat flour

Mix and knead water, milk, salt, yeast, oil, and flour in a mixer or by hand until you have a soft dough. Let rise in refrigerator for 4-8 hours. With a small amount of butter, grease two nine inch cake plates or one 14 inch pizza pan.  Spread ½ of the sauce, spice, sausage, and veggies on each pie. Sprinkle with cheese. Bake at 450F for 15-20 minutes.

Oat-Cake

Serves a family of 4-6

(For extra hungry teens, double this recipe)

Ingredients:

2 ½ c. Rolled Oats
½ t. baking soda
1 t. baking powder
1 t. cinnamon
1 c. reconstituted dry milk
1/2 c. whole egg powder
2 T. honey
1 t. vanilla
½ c. any dried fruit (cherries, cranberries, raisins, chopped prunes, chopped apricots, etc.)
¼ c. chopped nuts (optional)

Soak oats in milk over night. Mix dry ingredients in another bowl. Mix reconstituted eggs, honey, and vanilla into oats. Combine and mix everything until just barely moistened. Pour into a buttered 9 inch round cake pan. Bake in a 350F oven for 30-35 minutes. Test with a toothpick for doneness.

Fried Rice

Serves a family of 4-6

(For extra hungry teens, double this recipe)

Ingredients:

2 c. leftover meat any kind or combination, rehydrated TVP, or rehydrated mushroom slices
4-6 c. leftover, or rehydrated mixed vegetables (almost any)
6-8 c. cooked, chilled brown or white rice
8 oz. rehydrated mushroom slices (optional)
2 t. sesame oil
2 T. olive oil or vegetable oil
1 c. whole egg powder, reconstituted

In a large skillet, heat the olive or vegetable oil, coating pan thoroughly.  Fry rice until warmed through.  Add vegetables and meat and heat through.  Make a "well" the the center of the mixture. Beat the egg well. Pour into the "well" and scramble, mixing with rice. Add sesame oil to taste.  Sprinkle with cilantro.  Serve.

5 Bean Mix

Serves a family of 4-6

(For lunches, double this recipe)

Ingredients:

2½ c. of any five different beans (1/2 c. ea) (or use only one kind if you prefer)
1/4 c. chopped onion, rehydrated
1/2 c. diced carrots, rehydrated
1/2 c. diced celery, rehydrated
1 c. cabbage flakes or 1 c. spinach flakes
1/2 c. mixed red/green peppers, rehydrated
1/2 c. tomato powder
broth or water to cover
black pepper
2 t. salt

Sauté reconstituted onion, carrot, celery, and peppers in olive oil until softened. Place everything except the cabbage, tomato powder, and salt into a crockpot. Cook on high for 3-4 hours or low for 6-8 hrs. Add salt, tomato powder, and cabbage and cook for an additional 10 minutes.  Add water if necessary.

Vegetable Soup with Barley

Serves a family of 4-6

(For lunches, double this recipe)

Ingredients:

2 c. white, garbanzo, or lima beans, soaked
¼ c. pearled barley
1/4 c. chopped onion, rehydrated
1/2 c. chopped celery, rehydrated
1/2 c. diced carrots, rehydrated
2 c. diced potatoes, rehydrated
2 T. olive oil
1/2 c. tomato powder
4 c. broth or water
½ t. salt
¼ t. cayenne

Sauté rehydrated vegetables in oil and place in crock pot. Add everything else except the salt. Cook on high for 3 hours. Add salt to taste.

Blackeyed Peas and Rice

Serves a family of 4-6

(For lunches, double this recipe)

Ingredients:

2 c. Blackeyed Peas, soaked
Water or broth to cover
1/4 c. chopped onion, rehydrated
1 c. spinach flakes, rehydrated
1 t. salt
¼ - ½ c. brown rice per person, uncooked, reserved

Sauté onion. Place everything except the spinach and salt into a crock pot. Cook on high for 3-4 hours or low for 6-8 hours. Approximately 1 hour before serving time, cook the rice. Add salt and spinach to beans. Cook for an additional 10 minutes. When rice is ready, put a scoop on each plate. Pour a ladleful or two of beans over the rice in each bowl.

Flat Bread

(For extra hungry teens, double this recipe)

Ingredients:

1 c. water
1 t. salt
2 t. SAF instant yeast
4-6 c. whole wheat flour

Using a mixer or a large mixing bowl, stir together water, salt, and about 2 cups flour. Add yeast. More flour ½ c. at a time, until you get sticky dough. If using a mixer continue to add a little flour until the dough no longer feels overly sticky, kneading for about 10 minutes. If you are making the dough without a mixer. Turn the dough out onto the counter, where you have spread a little flour. Knead the dough for about ten minutes, adding more flour until it is no longer overly sticky. To hand knead bread dough, simply fold the dough in half, push it down and turn ¼ to the right or left. Repeat for about ten minutes. Let rise in refrigerator for 4-8 hours.

Separate into 8-12 portions and roll into ¼ thick pancakes. Cook in a large lightly oiled skillet on med-high heat. May  need to re-oil after each bread.

Rice Cake Treats

1/2 cup cooked rice
1/2 teaspoon dry milk
1 teaspoon oil
1/8 teaspoon salt, scant
1/2 cup flour
6 tablespoons water
4 teaspoons sugar

Measure rice into a bowl.  Stir in oil.  Add flour, sugar, dry milk and salt.  Stir in water. Batter should make small, thin crunchy pancakes.  Drop by teaspoonful into med-hot oil or shortening (about 1/4“ deep).  Fry until golden on each side.  Serve hot.

Applesauce (or Banana) Muffins

(For extra hungry teens, double or triple this recipe)

Ingredients:

2 c. whole wheat pastry flour
½ t. salt
1 t. baking soda
½ t. cinnamon
½ t. allspice
½ t. nutmeg
¼ t. cloves
2 c. dehydrated apple sauce (or dehydrated bananas), reconstituted
2 eggs
½ c. honey (double, for sweeter muffins)
1 c. chopped nuts (optional)

Mix flour, honey, and applesauce (or bananas) and refrigerate overnight. Sift together dry ingredients. Add the eggs to the flour mixture. Add the dry and add the wet. Fold together just until flour disappears. Spoon into well-buttered muffin tins and bake at 400F for 20 minutes. or 12 minutes. for mini-muffins. Turn out of pans. Makes 24 mini muffins, or 12 regular muffins.

Falafel

Serves a family of 4-6

(For extra hungry teens, double this recipe.)

Ingredients:

2 c. cooked garbanzos, drained
2 cloves garlic, minced
½ t. dried oregano, crushed
½ t. dried mint, crushed
1 t. real salt
¼ t. pepper
2/3 c. whole wheat flour
2 T. olive oil

In a large bowl, mash together garbanzos, garlic, oregano, mint, salt, pepper, flour, and oil until well mixed.  Refrigerate for 4-8 hours. Form into small balls or patties. Cook in a large frying  pan which has been lightly coated with olive oil until golden brown. Serve on a bed of hot brown rice.

Serving Suggestion: Top with tomato, cucumber, onion, lettuce, sprouts, and/or plain yogurt.

Wheat and Bean Burgers

2 cups cooked whole wheat
2 cups cooked beans, mashed
Seasoned salt
Oil

Put wheat through a food grinder or mash thoroughly.  Mix wheat with the beans.  Spoon about 1/3 cup of the mixture onto an oiled skillet.  Flatten slightly.  Sprinkle with seasoned salt.  Cook on medium to low heat until browned; turn and brown the other side.  Serve plain or with chili sauce.  Try cooked rice in place of wheat.

Toasted Oat Crumbles

2 cups oats
2 tablespoons sugar
1 tablespoon oil
1 tablespoon dry milk
1/4 cup water
1/4 teaspoon salt

Mix all dry ingredients well.  Stir water and oil together and drizzle onto oats. Toss to mix. Spread on greased cookie sheet in small crumbles.  Bake about 10-15 minutes at 350°F or until oats are lightly browned.  Stir for even browning.

Basic Pudding/Pie Filling

2 cups water
1-1/2 tablespoons flour
1/2 cup dry milk
1/8 teaspoon salt
2 tablespoons sugar
1 teaspoon oil

Put water in blender and add dry milk, sugar, flour and salt while it is running.  Pour milk mixture into pan and cook over med-heat stirring constantly until thickened.  Add oil.

Note: For pie filling increase the amount of flour.  This pudding may also be thinned and used as a base for making ice cream.
 

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