INGREDIENTS

INSTRUCTIONS

The real joy of owning and using a dehydrator becomes evident when you
realize that virtually nothing from your garden need ever be wasted
again. Every little handful of extras can be dried and saved,  complete
with vitamins, minerals and enzymes - not to mention their  appetizing
color. We have dehydrated nearly everything we grow, with  many
interesting results.  HOW TO USE DRIED VEGETABLES:  This whole activity
of food dehydration  revolves, for us, around the need to preserve the
real value of every  bit of food.  So, we are learning to use our
wonderful vegetables in  their raw state.  What can't be used fresh
from the garden can be  dried for later use.  They can be munched on
when dry, or can be then  powdered to be used as soup bases.  When
powdered vegetables are  added to broths, raw soups, salads and
dressings, they not only make  a pleasant addition to the color and
taste of foods, but they boost  the nutritional value at the same time.
The following is just a  sampling of the vegetables you can dry.....
But don't let this list  limit you in attempting other vegetables...
Beets, cabbage, cabbage blossoms, carrot & tops, chard, corn,
cucumbers, garlic, green beans, horseradish, kohlrabi, leek, mustard
greens, onion, parsley, parsnip, snow peas, squash, tomatoes,  turnips,
and zucchini.  Origin: Dry It - You'll Like It!  circa 1973. Shared by:
Sharon  Stevens, Jan/95.  Posted to MM-Recipes Digest V4 #8 by "Rfm"
<Robert-Miles@usa.net> on  Feb 16, 99

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