4 ½ cups Sliced Carrots (2 cups dry carrots rehydrated)
⅔ cup Crushed Buttery Round Crackers
3 tbsp. Margarine, melted
½ cup Chopped Onion (3 TBS dry)
3 tbsp. All-Purpose Flour
½ tsp. Salt
¼ tsp. Ground Black Pepper
1 ½ cups Milk
⅔ cup Shredded Processed Cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
3. In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
4. Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
Bake in preheated oven for 20 minutes, or until bubbly and golden brown
Dijon Glazed Carrots

3 cups Baby Carrots (1 2/3 cup dry)
2 tbsp. Butter
2 tbsp. Light Brown Sugar, packed
2 tbsp. Dijon Mustard
Parsley, chopped
Directions:
Rehydrate carrots (either overnight or on the stove--cover with water and cook on low until they are soft). Drain most of the water. Cook for about 7 minutes. Dump any extra water and add butter, sugar and mustard. Cook until sugar is melted ) about 2 minutes)and serve. Sprinkle with parsley.
Carrot Cake III

4 Eggs
1 ¼ cups Vegetable Oil
2 cups White Sugar
2 tsp. Vanilla Extract
2 cups All-Purpose Flour
2 tsp. Baking Soda
2 tsp. Baking Powder
½ tsp. Salt
2 tsp. Ground Cinnamon
3 cups Grated Carrots (1 1/2 cups dry then rehdyrated)
1 cup Chopped Pecans
½ cup Butter, softened
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 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.
3. 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.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Panera Broccoli Cheese Soup

1 tbsp. Melted Butter
½ medium Chopped Onion (1/4 c. dry)
¼ cup Melted Butter
¼ cup Flour
2 cups Half-And-Half Cream
3 cups Chicken Stock
½ Lb Fresh Broccoli
1 cup Carrot, julienned (1/2 c dry)
¼ tsp. Nutmeg
8 oz. Grated Sharp Cheddar Cheese (opt)
hot sauce to taste (about 1/2 to 1 tsp for wimps like me)
1 TBSP dijon mustard (don’t use regular mustard)
Salt And Pepper
Description: Very good soup...serve with crusty bread.
Directions:
1. Sauté dry onions and dry carrots in butter until a little brown.
Add 3 cups chicken stock and simmer until veggies are soft (about 25 minutes).
Mix flour and butter together until smooth. Wisk into the chicken stock.
4. Add broccoli, half and half
5. Simmer until broccoli is soft
Add salt and pepper. Purée in a blender. if desired. Return to heat and add cheese. Stir in nutmeg.
Cheesy Ham and Hash Brown Casserole

Ingredients:
2 1/2 cup dehydr. potatoes
8 oz. Cooked, diced ham
2 (10.75 ounce) Cans Condensed Cream Of Potato Soup
1 (16 ounce) Container Sour Cream
2 cups Shredded Sharp Cheddar Cheese
1 ½ cups Grated Parmesan Cheese
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.
Chicken and Dumplings II

1 (4 pound) Whole Chicken
4.5 cups Water
3 Cubes Chicken Bouillon
1 pinch Poultry Seasoning
1 pinch Dried Thyme
1 dash Garlic Powder
1 pinch Dried Sage
⅛ tsp. Salt
⅛ tsp. Ground Black Pepper
1 Onion, chopped (1/3 cup dry)
1 ½ cups Chopped Celery (1/2 cup dry)
1 cup Chopped Carrots (1/3 cup dry)
1/2 cup dry potato chunks
1. In a large pot over medium high heat, combine the chicken, water, bouillon, poultry seasoning, thyme, garlic powder, sage and salt and pepper. Bring to a boil, reduce heat to low and allow to simmer. Add the onion, celery, carrots, potatoes, cover pot and allow to simmer for one hour, or until vegetables are tender and chicken is done.
2. In a separate small bowl, combine the flour, buttermilk baking mix, parsley, ground black pepper and milk. Mix together well and form into little balls. Drop these balls into the simmering soup. Simmer for 5 more minutes.
Remove chicken, debone, take off skin, chop the chicken meat and return to pot. Heat through and serve.
Corned Beef Hash

Ingredients:
6 large Potatoes, peeled and diced (2.5 cups dry then rehydrate)
1 (12 ounce) Can Corned Beef, cut into chunks
1 medium Onion, chopped (1/3 cup dry rehdrated)
1 cup Beef Broth
You can rehydrate everything first, or put it all in one pot with 4 cups of water to rehydrate it with everything else)
In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.
Delicious Ham and Potato Soup

3 ½ cups Peeled And Diced Potatoes
⅓ cup Diced Celery
⅓ cup Finely Chopped Onion
¾ cup Diced Cooked Ham
3 ¼ cups Water
2 tbsp. Chicken Bouillon Granules
½ tsp. Salt, or to taste
1 tsp. Ground White Or Black Pepper, or to taste
5 tbsp. Butter
5 tbsp. All-Purpose Flour
Description: This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Yummy Sweet Potato Casserole

Ingredients:
4 cups Sweet Potato, cubed
½ cup White Sugar
2 Eggs, beaten
½ tsp. Salt
4 tbsp. Butter, softened
½ cup Milk
½ tsp. Vanilla Extract
½ cup Packed Brown Sugar
⅓ cup All-Purpose Flour
3 tbsp. Butter, softened
½ cup Chopped Pecans
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Apple Crisp II (from Recipezaar.com)
1 teaspoon cinnamon
1/2 cup flour
1/2 cup brown sugar
1/2 cup oatmeal
6 tablespoons butter
1/4 teaspoon baking powder
1/8 teaspoon salt
6 medium cooking apples (3 cups dry)
With pastry cutter or steel blade in food processor add flour,brown sugar, oatmeal, baking powder, salt and butter. process until mixture no longer looks "floury".
Arrange rehydrated church apples in a buttered 9x13 baking dish.
Spread flour, sugar mix over apples.
Bake at 350 for 45 minutes.
Serve warm with whipped cream or Ice Cream.
Onion Patties
These taste a lot like onion rings.
3/4 cup flour
1 TBSP. sugar
1 TBSP. cornmeal
2 tsp. baking powder
1 1/4 tsp. salt
3/4 cup milk
2 1/2 cups finely chopped onions
(Rehydrate church onions)
Mix all ingredients (except onions) until smooth. Now mix in the onions. Fry in a little oil on the stove top until browned.
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