Dehydrated Diced Red & Green Bell Peppers

Country Morning Casserole
6 cups water
1 teaspoon Augason Farms Iodized Salt
3 cups Augason Farms Dehydrated Potato Dices
2 tablespoons Augason Farms Dehydrated Chopped Onions
1/4 cup Augason Farms Dehydrated Diced Red & Green Bell Peppers
2 tablespoons butter
2/3 cup Augason Farms Dried Scrambled Egg Mix + 1 cup water
1 tablespoon Augason Farms Bacon Flavored Bits Vegetarian Meat Substitute
1/2 cup grated cheese
Ketchup

In large saucepan boil water, add salt, potato dices, onion, and peppers.  Let simmer for 15-20 minutes until onions are hydrated.  Drain well.  In frying pan, melt butter or margarine.  Add drained veggies. Cook until browned and crisp to taste.  While veggies are cooking, mix egg powder with 1 cup water. Blend until smooth.  Add bacon bits.  Pour over browned potatoes and cook on medium-low until egg mixture is set.  Sprinkle with grated cheese of your choice and serve with ketchup.

My Oh My, Shepherd’s Pie
3 cups Augason Farms Potato Gems, prepared
2 cups Augason Farms Taco Flavored Vegetarian Meat Substitute
4 cups water
1/2 cup Augason Farms Dehydrated Chopped Onions
1/2 cup Augason Farms Dehydrated Diced Red & Green Bell Peppers
1 1/2 tablespoons Augason Farms Tomato Powder
1/2 teaspoon Augason Farms Beef Bouillon
1/2 cup Augason Farms Dehydrated Carrot Dices
1/2 cup Augason Farms Freeze Dried Peas
2 cups shredded cheddar cheese

To 4 cups boiling water add 2 cups taco, onions, peppers, tomato powder, beef bouillon, carrots and peas. Cook until all vegetables are soft. Pour into 9x13” pan.  Drop potatoes by spoonfuls on top of vegetable dish. Sprinkle with shredded cheese. Place in 325˚F oven for about 20 minutes until hot and bubbly and cheese is melted.

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