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Worldwide: Camp Cooking: Dehydrated Recipes
Posted on Friday, August 19 @ 15:05:17 CDT by iljiana

Horse Tips and Suggestions
Drying is the oldest method of preserving food.
For a weekend of camping, you will find these recipes interesting to try.




Drying is the oldest method of preserving food. The early American settlers dried foods such as corn, apple slices, currants, grapes, and meat. Compared with other methods, drying is quite simple. In fact, you may already have most of the equipment on hand. Dried foods keep well because the moisture content is so low that spoilage organisms cannot grow.

Drying will never replace canning and freezing because these methods do a better job of retaining the taste, appearance, and nutritive value of fresh food. But drying is an excellent way to preserve foods that can add variety to meals and provide delicious, nutritious snacks. One of the biggest advantages of dried foods is that they take much less storage space than canned or frozen foods. For a weekend of camping, you will find these recipes interesting to try.

TYPES OF FOOD TO DRY

Many kinds of fresh fruits, vegetables, herbs, meat, and fish can be dried. If you have never tried drying food before, though, it's a good idea to experiment first by drying a small quantity in the oven. This way you can see if you like the taste and texture of dried food. At the same time, you can become familiar with the drying process.

Fruits are easier to dry than vegetables because moisture evaporates wore easily, and not as much moisture must be removed for the product to keep. Ripe apples, berries, cherries, peaches, apricots, and pears are practical to dry. Dried fruit is superb! Try it plain, as fruit leather, or in ice cream, cobblers and pies. It’s hard to imagine a better tasting, more nutritious snack than dried fruit. Dried fruit is naturally sweet, has no preservatives, and is inexpensive. The dehydrators offered at Harvest Essentials make drying fruit easy. Most fruits just need halving, coring or pitting, and slicing. Some fruits, such as apples, pears, peaches apricots and bananas tend to darken somewhat with drying, or storage beyond six to seven months.

To prevent this, fruit pieces may be dipped in solutions of lemon juice, pineapple juice, orange juice, sodium bisulfite, or ascorbic acid prior to dehydration. Dip the fruit in the solution for two minutes. Drain on paper towels and place in drying trays.

Vegetables practical to dry include peas, corn, peppers, zucchini, okra, onions, and green beans. Produce from the supermarket is usually more expensive and not as fresh as it should be for drying. It is a waste of time and energy to dry vegetables such as carrots that can be kept for several months in a cool, dry basement or cellar. Dried vegetables are every bit as versatile as fruits. With them, you can make delicious soups, stews, souffles, casseroles, and much more. Wash vegetables in cold water before processing. A certain amount of coring, slicing, peeling or shredding is required. Pretreatment procedures for vegetables vary from none at all to steam or water blanching.Most vegetables will need to be steamed or blanched before drying. This inactivates the enzyme which caused ripening and would continue to bring about changes in flavor and odor. Although untreated vegetables used within three to four months will have acceptable flavor, heat treated vegetables reconstitute much more quickly, making it desirable to treat even those to be used on next week’s camping trip.

Steaming is the better method of treating. Place a single layer of chopped or sliced vegetables in a colander or steam basket. Shredded vegetables can be 1/2 inch deep in the colander or basket. Set vegetables in a pot above a small amount of boiling water and cover. Water should not touch the vegetables. Begin timing immediately. Refer to table for length of steaming. When ready to remove, vegetables should be barely tender. Spread steamed vegetables on trays and dehydrate.

Blanching is faster than steaming, but many nutrients are lost in the blanching water. It is not recommended for chopped or shredded vegetables, which would easily overcook during blanching. To blanch sliced vegetables, drop the prepared vegetable into a large pot of boiling water. Do not add more than 1 cup food per quart of boiling water. Begin timing immediately. For timing, follow standard freezing directions. Timing is approximately one-third to one-half that of steaming, or until vegetables are barely tender.

A few vegetables, such as onions, garlic, peppers, tomatoes and mushrooms can be dried and reconstituted successfully without heat treatment. In general, if vegetables must be steamed or blanched for freezing, they must be treated for drying.

Fresh herbs of all types are suitable for drying. The parts of the plant to dry vary, but leaves, seeds, or blossoms usually give the best results.

Lean meats such as beef, lamb, and venison can be dried for jerky. Fish also is excellent when dried. Certain foods are not suitable for drying because of their high moisture content. Lettuce, melons, and cucumbers are a few foods that do not dry well. Meats, poultry, and fish dry beautifully in dehydrators. The resulting products are lightweight and high in protein, making them an ideal food for outdoor enthusiasts. The dehydrator turns thin slices of beef, poultry, fish, or game meats into hearty mid-afternoon snacks or food to use much like salami on pizza or hash for main dishes. By taking advantage of fresh meat specials, these dried products can be obtained for a fraction of the cost of commercially prepared dried meats.

Cut meats across the grain into thin strips about 1-inch wide and 1/4-inch thick. Trim off all fat and connective tissues. For easier cutting, partially freeze by placing meats on the bottom of the freezer for about 30 minutes. Turn and freeze 15 minutes longer. To prepare fish, filet, then cut into 1-inch strips.



Jerky Beef:
Take three parts soy sauce, 1 part brown sugar, 1 part liquid smoke and mix together. Let this stand for five minutes and then add meat. Let marinade min. 3 hours or overnite. Place on trays and make sure not to overlap. Drying time varies depending upon amount of meat used.

Smoked Beef Jerky:
4 pounds lean beef, cut into 1/4" strips
1/4 cup soy sauce
1/2 tsp hickory smoke flavoring
1/4 cup worcestershire sauce
1 tsp garlic powder
1/2 cup catsup

1 tsp cracked pepper
Blend all ingredients and soak meat strips in mixture. Keep refigerated for 6 to 12 hours, stirring and turning meat occasionally in marinade. Once meat is marinated to desired strength, drain off excess and dry according to directions for jerky.

Cup of Vegetable Soup:
1/3 cup dired vegetable flakes (any combination -- tomatoes, peas, onion, zucchini, celery, carrots, corn, potatoes, etc.)
1 tbsp bulgur wheat
1 tbsp small pasta
1/4 tsp dried parsley
1/4 tsp dried basil
1 pinch garlic powder
1 pinch onion powder
Salt and pepper to taste
2 cups boiling broth (chicken or beef)
Place dried vegetables in blender and whirl until they are the size of small peas. Put these and other ingredients in thermos. Pour boiling broth and let sit.
  • Variations:
    Use boiling vegetable broth instead of water or meat broth.
    Use low sodium instant boullion powder - to taste; rehydrate with boiling water.
    Replace pasta with 'instant' rice or slightly cooked long grain rice.
    Use ramen (spelling) noodles, discarding the high sodium 'flavor pack'.

  • Convenience Food:
    Make this recipe in bulk and store in serving sized zip-lock bags. For quick lunch-to-go, empty contents of bag in a thermos. Heat water/broth in a glass measuring cup in the microwave.



Straw-Apples:
Blend one cup apple juice with one package of frozen strawberries. Cover one of the racks with saran-wrap. Pour mixture into rack and dehydrate. Soon you'll have home made fruit roll ups.

Creamed Corn Soup:
1 cup dried corn
4 cups boiling water
1/2 cup milk
2 t sugar
1 T flour
1 T margarine
Salt and pepper to taste
Add corn to water and let stand for 50 min. Simmer corn until tender.This may take about an hour. Drain and add all ingredients. Simmer all for about 5 min.

Creamy Mushroom Soup:
1-1/2 cups dried mushrooms
2 cups hot beef bouillon
4 cups milk
6 tbsp. flour
1/2 cup dried onions
1/4 cup margarine
1 tsp. salt
parsley for garnish

Saut? mushrooms and onions in margarine in a heavy saucepan for 5 minutes, stirring occasionally. Combine bouillon, milk, slat, and flour. Blend until smooth. Add to saut?ed mushrooms and onions. Cook over low heat until the mixture comes to a boil, stirring constantly. Garnish with parsley. Makes about 8 servings.






 
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