Genie's Southern Kitchen

Dried Minced Vegetables recipe

1 to 2 cups vegetables, finely chopped:
onions, mushrooms, red or green bell peppers,
scallions, carrots or celery

Preheat oven to 120 degrees F. Spread finely chopped vegetables in a thin layer on a cookie sheet. Dry in oven until crisp. Leave the tray in the oven for at least 12 hours, stirring occasionally.

Cool and store immediately in a sterilized dry glass or metal container with a tight-fitting lid for up to 6 months on the shelf.

Dried Tomatoes in Olive Oil recipe

3 pounds ripe plum tomatoes
1 1/2 cups olive oil
2 teaspoons salt

Rinse tomatoes in warm water and pat dry. Cut lengthwise and place, cut side up, on a cake rack over a baking sheet. Sprinkle with salt. Place racks of tomatoes in the oven and leave the door ajar about 4 inches. Check temperature every 2 hours and turn the pans to ensure even drying. Turn the oven off for 30 minutes if the temperature rises over 150 degrees F. Dry for 12 hours or until tomatoes are flexible, but not moist. Cool.

Pack dried tomatoes in a sterilized glass jar, cover with olive oil, and store in a cool, dry place for 1 month before using.

Use tomatoes with mozzarella cheese and fresh basil. Always save the oil and use it in salads.

From: <NOBR>

lindah©</NOBR> (Original Message)

Sent: 12/14/2006 11:24 PM

Garlic & Margarine
Mashed Potato Mix

2 cups dry instant potato flakes
1/3 cup instant nonfat dry milk powder
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
good pinch of black pepper
3/4 teaspoon salt

Measure all of the ingredients into a resealable plastic container. I prefer to use plastic quart sized zipper bags. Seal and label the container, and store on the pantry shelf until needed. It's a good idea to make up several of these at a time for convenience sake.

To Prepare:

1 package of Garlic & Margarine Mashed Potato Mix
2 tablespoons margarine
3 cups boiling water (use 3-1/4 cups if you prefer your potatoes thinner)

Empty the mashed potato mix into a large bowl. Add the margarine. Pour in the boiling water. Let it sit a moment to melt the margarine. Stir the mixture with a fork until it is smooth and thick. Serve hot, straight from the bowl.

I prefer mine made with 3-1/4 cups of boiling water, but this is a personal decision. Makes 4 large servings.

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