Quick and Easy Dehydrated Meals in a Bag by Tammy Gangloff & Steven Gangloff & September Ferguson

Author:Tammy Gangloff & Steven Gangloff & September Ferguson
Language: eng
Format: epub
ISBN: 9780811766111
Publisher: Stackpole Books
Published: 2017-10-21T04:00:00+00:00

1.Preheat oven to 350ºF. Place ingredients from large and small bags into a mixing bowl.

2.Add crabmeat and shredded cheddar cheese. Set aside.

3.In a blender, place eggs and half-and-half, and blend until smooth.

4.Pour mixture from blender over ingredients in mixing bowl, lightly mix.

5.Pour mixture into a 9 x 13-inch greased baking dish.

6.Place into preheated oven and bake for 35 minutes.

Ranch Potato Ham Bake

This creamy ham and potato bake becomes addictive when you add ranch seasoning.

Serves 6

Large Bag

3 cups dehydrated sliced potatoes

½ cup dehydrated peas

¼ cup dehydrated shredded onions

¼ cup dehydrated mushrooms

Small Bag

2 teaspoons vegetable bouillon

1 tablespoon Ranch Seasoning (see page 22)

1 tablespoon cornstarch

3 tablespoons nonfat powdered milk

To Store

Place all ingredients into bags. Place small bag into large bag, seal, and label with cooking instructions.

Cooking Ingredients

8 cups boiling water

2 cups cubed ham

Directions

1.Preheat oven to 350ºF. Place ingredients from large bag into a 3-quart greased Dutch oven.

2.Add boiling water and ingredients from small bag, and stir until dissolved.

3.Add ham.

4.Cover and place Dutch oven into preheated oven. Bake covered for 45 minutes. Remove the cover and place back in oven for an additional 15 minutes or until top is golden brown.

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