L'Equip 306220 Manuel d'utilisation et d'entretien télécharger pdf (Page 19)

DEHYDRATOR

Owner’s Manual User Guide

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Recipes - Snacks

Snacks

Trail Mix:

Combine bite-sized pieces of dried fruits, such as apple, pear, pineapple, or

grapes with aked coconut and unsalted nuts. Great for hiking!

Dusted Pineapple:

Sprinkle dried pineapple pieces with confectioner’s sugar.

Apple Treats:

• Pkg of jello (any avor)

• Lemon juice

Slice apples in uniform thickness. Dip slices in lemon juice and then dip

in jello powder. Make sure both sides are coated. Dehydrate until desired

consistency.

Sweet Potato Chips:

• Sweet potatoes

• Sea salt

• 1 Tbsp olive oil

Use mandolin slicer to cut sweet potatoes into very thin, uniform slices. Put

in a bowl. Drizzle olive oil over sweet potatoes and sprinkle with sea salt. By

hand mix potatoes, oil and salt so slices are evenly coated. Place slices on

trays and dehydrate until desired consistency.

Variation:

“Sweet” Sweet Potato Chips:

Slice sweet potatoes (as described above). Put in bowl and drizzle with olive

oil. Then sprinkle with cinnamon and brown sugar to coat slices. Place on

trays and dehydrate.

Recipes - Vegetables

Vegetables

Cous Cous Creation:

*Suggested vegetables: beans, peas, carrots, parsnips, broccoli, brussels

sprouts, cauliower, or combinations of above.

Combine dried vegetables with boiling water. Cover. Let stand 1 to 2 hours.

(If desired, use cold water and reconstitute overnight in refrigerator). Simmer

until tender, add more liquid if necessary. Drain liquid from vegetables. Pour

into a measuring cup. Add enough milk or liquid to equal 1 cup. Melt butter

in separate saucepan. Add our. Stir until bubbly and smooth. Remove from

heat. Stir in 1 cup milk/water (from reconstitution). Add bay leaf. Cook, stirring

constantly, until thickened. Add drained vegetables and simmer 5 minutes.

Remove bay leaf. Season with salt and pepper. Makes 6 servings.

Variation:

Au Gratin Vegetables:

Prepare creamed vegetables, omitting bay leaf. Add ¾ cup grated cheddar

cheese and ¼ tsp dry mustard. Pour into greased 2-quart baking dish.

Combine ½ cup dry bread crumbs and 3 Tbsp melted butter. Sprinkle over

vegetables. Bake in 350° F for 30-35 minutes until browned.

Scalloped Potatoes:

• 2 cups dried potato slices or diced potatoes

• ¼ cup dried onion (can use fresh chopped)

• 1 13 oz. can evaporated milk

• 1 8 oz. sour cream

• 1 10 ¾ oz. can cream of chicken soup

• 1 ½ cups grated cheddar or jack cheese (less may be used)

• ¼ cup melted butter (optional)

• Milk (optional)

Soak dried potatoes and onions in evaporated milk for 1 hour. Drain potatoes,

reserving any evaporated milk. Mix potatoes, 1 cup cheese, sour cream,

soup and evaporated milk. If mixture is too thick add a little bit of regular

milk. Put ingredients in greased 9x13 pan or casserole dish. Top with ¼ cup

melted butter and cheese. Cover with aluminum foil and bake at 350° F for 30

minutes or until cheese has melted and potato mixture is thoroughly cooked.

Foil may be removed last 5 minutes so the top browns.

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L'Equip 306220 Manuel d'utilisation et d'entretien Page 19

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