Dehydrated Potato Dices

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Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes
 

Beefy Potato Soup
1 lb. ground beef
1/2 cup Augason Farms Dehydrated Chopped Onions – rehydrated in hot water for 15 minutes
1/3 cup Augason Farms Cross Cut Celery – rehydrated in hot water for 15 minutes
1 can diced tomatoes
2 cups Augason Farms Dehydrated Potato Dices
1 can condensed beef broth
1 1/3 cups water
1 teaspoon chili powder
1/2 teaspoon Augason Farms Iodized Salt
1/2 teaspoon Worcestershire sauce
1 cup Augason Farms Freeze Dried Peas – rehydrated in warm water for 10 minutes

Brown meat in saucepan, drain off fat.  Add onion and celery.  Cook until vegetables are tender-crisp. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt, and Worcestershire sauce.  Cover and cook until potatoes are tender – about 15 minutes.  Stir in peas, heat through.

Cheesy Yummy Potatoes
6 cups Augason Farms Dehydrated Potato Dices
1 can cream of chicken soup
2/3 cup prepared Morning Moo’s Low Fat Milk Alternative
1 cup sour cream
1 cup sharp cheddar cheese - grated
1/4 cup grated onion sautéed in butter
Salt and pepper to taste
3 tablespoons butter, melted
3/4 cup corn flake crumbs

Boil 3 quarts of water, add potato dices and simmer for 20 minutes or until tender, drain.  Place potatoes in a 2-3 quart casserole dish or a 9x13” cake pan.  Combine soup, milk, sour cream, cheese, and onion.  Salt and pepper to taste.  Mix well.  Spread sauce over potatoes.  Melt butter and combine with corn flake crumbs.  Sprinkle crumbs over casserole.  Bake uncovered at 350˚F for 30-45 minutes or until bubbly throughout.

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