Spaghetti Sauce

2 Tbsp. olive oil

1/4 c. dried onion flakes (or 1 c. fresh onion, chopped)

2 small green bell peppers, chopped

1/2 c. dried carrots (or 1 c. fresh carrots)

2 large cloves garlic, minced & finely chopped

2 cans (14.5 oz.) diced tomatoes, undrained

3-4 (8 oz.) cans tomato sauce

1 tsp. oregano

2 tsp. basil

1/2 tsp. salt

1/4 tsp. pepper

Heat oil in sauce pan over medium heat. Cook onion, pepper, garlic in oil for 2 minutes, stirring occasionally. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 45 minutes. You can refrigerate sauce up to 2 weeks or freeze up to 1 year.

Carrot Cake

Cake Ingredients:

• 4 eggs (or 4 Tbsp. powdered eggs + 8 Tbsp. water)
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 c. dried carrots--pulse the dried carrots in the blender before hydrating
• (or 3 cups grated carrots)
• 1 cup chopped pecans
• Frosting Ingredients:

• 2 (8 oz) pkgs. cream cheese, softened

  1/2 c. butter, softened

  3-4 c. powdered sugar

  2 tsp. vanilla

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. Pulse carrots in blender to make them smaller. Rehydrate carrots in 6 c. water. Set carrots aside.
3. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
4. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Frosting Directions:

1. In medium bowl, cream cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Start with 2 cups, then keep adding more until it is nice and thick.

2. Put frosting in ziplock bag. Cut one pointy end of bag and pipe thick stripes down cake.

Slow Cooker Pot Roast

Ingredients

• 4 pounds chuck roast
• salt and pepper to taste
• 1 packet dry onion soup mix
• 1 cup water
• 3/4 c. dehydrated carrots (or 3 carrots, chopped)
• 1/4 c. dehydrated onions (or 1 onion, chopped)
• 3 potatoes, peeled and cubed
• 2 Tbsp. dehydrated celery (or 1 stalk celery, chopped)

Directions

1. Hydrate dehydrated vegetables by pouring boiling water over them. Set aside. Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.
2. Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery.
3. Cover and cook on low setting for 8 to 10 hours.

Slow Cooker Beef Stew

Ingredients

• 3 pounds cubed beef stew meat
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt, or to taste
• 3 tablespoons olive oil
• 3/4 c. dehydrated carrots (or 3 carrots, peeled and diced)
• 4 large potatoes, cubed
• 1 tablespoon dried parsley
• 1 teaspoon ground black pepper
• 2 cups boiling water
• 1 (1 ounce) package dry onion soup mix
• 3 tablespoons butter
• 3 onions, sliced
• 1/4 cup red wine
• 1/4 cup warm water
• 2 tablespoons all-purpose flour

Directions

1. Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
2. Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
3. In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
4. Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.

Turkey Pot Pie

Ingredients

• (10 inch) double pie crust
• 4 tablespoons butter, divided
• 1/8 c dehydrated onions (or 1 small onion)
• 4 Tbsp. dehydrated celery (or 2 stalks celery, chopped)
• 1/2 c. dehydrated carrots (or 2 carrots, peeled and chopped)
• 3 tablespoons dried parsley
• 1 teaspoon dried oregano
• salt and pepper to taste
• 2 cubes chicken bouillon
• 2 cups water
• 3 potatoes, peeled and cubed
• 1 1/2 cups cubed cooked turkey
• 3 tablespoons all-purpose flour
• 1/2 cup milk

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
2. Hydrate dehydrated vegetables pouring boiling water over vegetables. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.

Chicken Noodle Soup

SOUP INGREDIENTS:
1 T. butter
1/4 c. dried onion flakes
(or ½ c. chopped onion, cooked in 1 T. butter)
4 T. dried celery
(or ½ c. chopped celery, cooked in 1 T. butter)
1 c. dried carrots, rehydrated with 1c cool water for 20 minutes (or 1/2 c. sliced carrots)
5 (14.5 oz. ) cans chicken broth
½ lb. chopped cooked chicken
½ tsp. dried basil
½ tsp. dried oregano
salt and pepper to taste
1 ½ c egg noodles or homemade noodles*
Stir together broth, carrots, chicken, noodles, basil, oregano, salt and pepper in a large pot. If using dried onion and celery place directly into pot. If using fresh onion and celery cook in butter until tender, about 5 min. and then add to pot. Bring to a boil. Reduce heat and simmer 20 minutes
HOMEMADE NOODLES:
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking.