Snacks

 

Classic Gorp

1/2 c. dried apples
1/2 c. dried apricots
1/4 c. dried peaches
1/2 c. dried pears
1/2 c. dried pineapple
1/4 c. coconut flakes
1/2 c. golden raisins
1/2 c. cashews or blanched almonds

Cut apples, apricots, peaches, pears and pineapple into 1/2" pieces. Combine all ingredients in a medium bowl. Package in airtight plastic bags and store in a cool dry place. Use within 3 to 4 weeks. Makes about 3-1/2 cups.

Trekky Trail Mix

½ c. dried apricots

½ c. dried peaches

½ c. dried pineapple

½ c. dried cherries

½ c. raisins

¾ c. M&Ms

¼ c. sunflower seeds

½ c. golden raisins

½ c. dry roasted peanuts

Cut apricots, peaches, and pineapple into ½ inch pieces.  Combine all ingredients in a medium bowl.  Package in airtight plastic bags and store in a cool dry place.  Use within 3 to 4 weeks.  Makes 4 ½ cups.

Side Dishes

 

Cheese and Chive Mashed Potatoes

Instant potato flakes to make 4 cups mashed potatoes
Water
Milk
4 ounces pasteurized process cheese loaf, shredded
1 tablespoon dried chives

Prepare potatoes with water and milk according to package instructions. Stir cheese in with the milk. When potatoes are ready per instructions, stir in chives. Serves 6 to 8.

from: Cheryl Driggs www.simplyprepared.com

Make Ahead Mashed Potato Casserole

7 C potato pearls
10-14 C water
1/2 lb cream cheese
1/4 cup butter
1 cup chopped green onion
1 cup sour cream
1/2 cup minced fresh parsley
1 pinch dried marjoram
Salt and pepper
1/2 cup coarse fresh breadcrumb

In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy. Drain and let cool slightly, peel. With a potato masher, mash until smooth, do not use an electric mixer, blend in cream cheese and butter until melted. Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste. Transfer to 8 inch (2 L) baking dish, smooth top. Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden. 1 hour | 20 min prep SERVES 10

Baked Mashed Potato

1 C potato pearls

2 C hot water
1 egg
Herbed Cream cheese (such as ½ package Allouette), optional

Mix the ingredient. Put spoonful of dollops on a baking sheet. Bake at 450F for 15 minutes or until golden on top.

Potato Croquettes

3 C Potato pearls
3 C hot water
¼ c each chopped carrots & onion (2T flakes + ¼ C water), cabbage, & spam
¼ tsp curry powder (optional)
Flour
2 Eggs, beaten
Bread crumb (Panko)
Oil/shortening for deep frying

Mix potato pearls & hot water. Saute the chopped veggies & spam. Add curry powder. Make a patty with two heaping tablespoonful of mashed potato. Put 1 Tbs of sauted veggie/spam mix. Put heaping tablespoonful of masshed potato on top and form it into a patty. Roll the patty in the flour, egg, and bread crumb. Deep fry until brown.

Seasoning Mixes

 

Herb Seasoning

2 tablespoons dried oregano leaves
1/4 cup sweet basil
2 tablespoons dried marjoram leaves
2 tablespoons garlic powder
2 tablespoons dried thyme leaves
1 tablespoon salt
1 teaspoon rubbed sage
1 tablespoon onion powder
1/2 teaspoon cayenne pepper

Combine all ingredients. Store in an airtight container. Use on chicken or vegetables or in salads or salad dressings. Makes about 1 cup.

from: Cheryl Driggs www.simplyprepared.com

Sandwiches and Salads

 

Tuna-Apple Salad

The dehydrated vegetables soak up water from fresh apple & celery, keeping the salad and bread from becoming soggy.  Fresh apple & celery give a nice crunch texture.  I haven't tried dried apple, but I am pretty sure as long as you have one kind of fresh vegetable in the salad, you will still have the fresh crunchy texture.  If using fresh onion, soak the chopped onion in cold water for 30 min to wash off the raw onion flavor. changing the water once or twice.  Drain well.

1 can tuna

1 small apple, diced (about 1 C)

2 T relish

1 stalk celery, diced

2 T dehydrated carrot

2 T dehydrated onion

1 hard boiled egg, diced

3T Mayonaise

pinch pepper

1. Blend dehydrated carrot & onion (smaller the faster it will be ready). 
2. Mix all the ingredients and let it set in the fridge for 30 min.

Pacific Pasta Salad

 

2 cups (7 ounces) shell macaroni, cooked, drained and cooled

1 can (6 ounces) white Albacore tuna, drained, broken into chunks

1 can (15-1/4 ounces) pineapple tidbits, drained, reserve juice (or 1 can [15-1/4 ounces] sliced pineapple cut into small pieces)

1 tablespoon diced pimiento

1/2 cup flaked sweetened coconut

1/2 cup light salad dressing

1/2 teaspoon salt

Paprika

Mix together macaroni, tuna, pineapple, pimiento, and coconut.  Stir together salad dressing, salt, and 2 tablespoons of reserved pineapple juice until smooth.  Pour dressing over salad and mix.  Pour into a serving bowl.  Sprinkle lightly with paprika.  Chill before serving.  Serves 6.

from: Cheryl Driggs www.simplyprepared.com

Marinated Vegetable Salad

1 can (14-1/2 ounces) sliced carrots, drained
1 can (14-1/2 ounces) wax beans, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 can (8 ounces) diced water chestnuts, drained
1 jar (6-7 ounces) whole mushrooms, drained
4 tablespoons diced pimiento
2 tablespoons dried onion
1/8 teaspoon dried minced garlic
1 tablespoon parsley flakes
2/3 cup olive oil
1/3 cup white wine vinegar
1/4 teaspoon black pepper
1/2 teaspoon garlic salt

Combine carrots, beans, olives, water chestnuts, mushrooms, pimiento, onion, garlic, and parsley.  In a small bowl, whisk together oil, vinegar, pepper, and garlic salt.  Pour over vegetables and stir to coat.  Refrigerate until well chilled, stirring occasionally.  Serves 8.

from: Cheryl Driggs www.simplyprepared.com

Mandarin Chicken Salad

 

2 cans chicken

½ c mayonnaise

1 tsp dried onions

1 Tbsp broth from chicken

salt and pepper, to taste

curry powder, to taste (opt.)

¼ c dried cranberries

1 can mandarin oranges

(optional: 2T almond slivers)

1 can chopped water chestnuts

Combine ingredients.  Serve on bread or crackers. Great with sprouts!