3 tablespoons Odell's Anhydrous butterfat (or 3 tablespoons butter)
1½ cups water
¾ cup freeze-dried onion
½ cup chopped celery
1 teaspoon garlic powder
6 tablespoons chicken bouillon mixed in 6 cups water (or 6 cups chicken broth)
10 cups water
1½ cups dehydrated diced potatoes
½ cup dehydrated carrots
1 cup dehydrated sweet corn
1 cup freeze-dried shrimp
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried dill weed
2 6-ounce cans pink salmon
1 12-ounce can evaporated milk
1 cup freeze-dried cheddar cheese
Melt the butter in a large pot over medium heat. Add water and sauté the onion, celery and garlic powder until the vegetables are tender.
Stir in chicken broth, water, potatoes, carrots, sweet corn, shrimp, salt, pepper and dill weed; bring to a boil. Reduce heat, cover and simmer for 30 minutes.
Stir in the salmon, evaporated milk and cheese. Simmer another 10 minutes.
Russian Blini (Crepes)
2½ cups all-purpose flour
¼ teaspoon salt
4½ tablespoons sugar
½ cup egg crystals mixed with ¾ cup water (or 4 eggs)
1 quart milk
3 tablespoons vegetable oil
Place flour into a large bowl. Make a deep well in the center. Place salt, sugar, vegetable oil and eggs into the well.
Slowly whisk in milk.
Pour batter onto a large skillet over medium heat, about ¼ cup at a time. Tilt pan to spread the batter evenly. Cook about 1 minute per side.
Fillings/toppings include butter, Nutella, powdered sugar and various jams. Makes about 20 crepes.
1 ¾ cups flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup melted butter
1 teaspoon egg crystals mixed with 3 tablespoons water (or 1 egg)
1 cup milk
1 cup dehydrated zucchini (rehydrated in 1 cup water)
1 tablespoon minced garlic
¼ cup dehydrated onion (rehydrated in ½ cup water)
¾ cup freeze-dried cheddar cheese (rehydrated in 1 cup water)
¼ cup Parmesan cheese
4 slices cooked bacon, crumbled
Preheat oven to 325 degrees. Coat the bottom of a 12-muffin pan with butter.
Mix the flour, baking powder, baking soda and salt in a bowl.
In another bowl, stir together the butter, egg, milk, zucchini, garlic and onion until well blended.
Mix the flour mixture into the milk mixture — about ½ cup at a time, stirring between additions — until the flour mixture is incorporated. Fold in the cheddar cheese, Parmesan cheese and bacon. Pour the batter into the prepared muffin cups.
Bake in the oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Sian’s sticky rice with mango
1 cup medium-grain white rice
2 cups water
18 dehydrated mango slices (rehydrated in 2 cups water)
6 tablespoons coconut milk powder in 1½ cups water (or 1½ cups coconut milk)
½ cup sugar
½ cup evaporated milk
¼ teaspoon salt
2 tablespoons brown sugar
Pour the rice and water into a rice cooker. Rehydrate the mango slices.
While the rice cooks, mix together the coconut milk, sugar, evaporated milk and salt in a saucepan over medium heat; bring to a boil. Remove from heat and stir the cooked rice into the coconut milk mixture. Cover and let stand for 1 hour.
Combine the mango (along with its rehydration juice) and brown sugar in a pan. Simmer until the juice evaporates and the mangos become caramelized.
Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Sprinkle with sesame seeds.