Some Dehydrated Food Recipes

Note: I have not tried these but they look tasty.  

Courtesy of Excalibur  - manufacturer of a unique food dehydrator.

Camper’s Favorite Chili

 

·         1 ¼ C. canned pinto beans

·         2 C. tomato sauce—homemade or commercial

·         12 Oz. dried pasta (such as elbow macaroni)

·         3 Whole jalapeno peppers, seeded and minced

·         5 Oz. ground beef (optional)

·         ½ onion minced

·         Seasoning as desired

 

Brown ground beef and cook pasta until done. Combine all ingredients in large saucepan and heat to boiling. Season to taste. Spread on Paraflexx® covered dehydrator try and dehydrate at 155°F/68°C until dry approximately 5 hours. To rehydrate, cover with water, boil stirring occasionally and serve.   Serves 4

 

 

 

One Pot Spaghetti

 

Combine in 1 gallon freezer-weight zip lock bag:

 

·         1 C. dried mushroom pieces and/or slices

·         ¼ dried diced green bell pepper

·         3 T. dried onions

·         1 envelope dried spaghetti sauce (8 oz.)

·         ½ tsp. garlic powder

·         ½ tsp salt

·         3 C. thin spaghetti noodles

 

Boil 4 cups water in medium pot. Add mix. Cook stirring frequently, about 5 mins. If noodles stick add a little water. Remove from heat, cover, let stand 5 min. or until noodles are tender.   Serves 2-3

 

 

 

Camp Scrambled Eggs

 

·         3 eggs

·         1 T. water

·         ¼ tsp. black pepper

·         1/8 tsp. salt

 

Place all ingredients in bowl and beat very lightly until just blended. Add any of the following variations or implement any of your favorite ingredients:

 

Cheese mushroom:

·         6 fresh mushrooms sliced

·         ¾ C. any variety grated cheese

 

Herb:

·         3 sprigs parsley minced

·         ¼ C. onions chopped

·         1 tsp. any dried herbs

 

Spanish:

·         1 C. tomato sauce

·         1 to 2 jalapeno peppers, fresh or canned, seeded and minced

 

Blend together egg mixture and any of the variations. Place in skillet with 1 T. olive oil. Scramble until done. Place on Paraflexx® sheet and dehydrate at 155°F/68°C until dry. Approximately 5 hours. To rehydrate, cover with boiling water, stir occasionally and serve. If there is an excess of liquid pour it out.

 

 

 

Basic Jerky

 

·         3 to 4 lbs lean beef (cut into strips)

·         ½ cup tomato sauce base or catsup

·         ¼ cup soy sauce

·         ¼ cup Worcestershire sauce

·         1 tsp onion powder or 2 tsp onion flakes

·         1 tsp garlic powder

·         ½ tsp cracked powder

·         ½ tsp hickory smoke flavoring or salt

 

Blend all ingredients and soak meat strips in mixture. Keep refrigerated 6 to 12 hours, stirring and turning meat occasionally in marinade. Once meat is marinated to desired strength, drain off marinade and dry.

 

 

 

Hawaiian Jerky

 

·         1 lb. lean meat cut 3/16” thick

·         1 tsp. salt

·         1 tsp. ground ginger

·         1 T. brown sugar

·         ¼ tsp. cayenne pepper

·         1 crushed garlic clove

·         ¼ C. pineapple juice

·         ¼ C. soy sauce

 

In small glass bowl combine all ingredients except meat. Stir to mix well. Place meat 3-4 layers deep, spooning sauce over all layers. Cover tightly in refrigerator for 6-12 hours stirring occasionally. Take meat out of marinade and place on dehydrator trays. Dry at 155°F/68°C for 5-6 hours or until completely dry. Makes about ½ pound jerky.

 

 

Cranapple Leather

 

·         1 cup apples, chopped

·         ½ cup cranberries

·         Honey or sugar to taste

 

Puree apples in blender with a small amount of water. Add cranberries and sweetener if desired. Pour on Paraflexx®, kitchen parchment paper, or plastic wrap covered dehydrator trays and dry at 135°F/57°C until leathery.

 

 

 

Power Bars

 

·         3 C. rolled oats, barley or wheat

·         2 ½ C. powdered milk

·         ½ package citrus flavored gelatin (approx. 8 oz)

·         1 C. sugar

·         2 T. honey

·         3 T. water

 

Place rolled oats, powdered milk, and sugar in bowl. Add water to honey and bring to a boil; dissolve gelatin in honey and water mixture. Add dry ingredients. After mixing well add water a teaspoon at a time until barely most enough to be molded. Shape into bars. Dehydrate at 155°F/68°C until hard.

 

 

 

Nonnie’s Great Granola

 

·         4 cups rolled oats

·         ½ cup wheat germ

·         1 cup brown sugar or ½ cup honey

·         2 cups coconut

·         1 cup sesame seeds

·         1 cup almonds and walnuts, chopped

·         ½ cup wheat or soy flour

·         1 tsp vanilla

·         1 tsp cinnamon

·         1 cup oil

·         1 tsp salt

 

After dehydrating the above ingredients add:

 

·         1 cup raisins

·         ½ cup dates

·         ½ cup dried pineapple

·         ½ cup dried apples

(or any combination of dried fruits)

 

Mix the first group of ingredients together in a large bowl and spread onto Paraflexx®, kitchen parchment paper, or plastic wrap. Dehydrate at 155°F/68°C (approximately 3 hours) until crunchy. Add the second group of ingredients. Serve with milk or plain yogurt.