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.

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.