Dips Dressings Soups

Dehydrated Vegetable Flakes

– Rehydrate by pouring boiling water, about 2x the amount of veggies, over the veggies and allow them to sit for 15 minutes to an hour.

-Sprinkle some into your ramen. Use a little extra water and let them boil for about 5-10 minutes before adding noodles and seasoning.
– Add to meats in the slow cooker.
– Add to any soup that will be cooking for over an hour.
– Add to meatloaf
– Add to boxed pasta dishes – boil with your noodles or pasta
– Sprinkle over salad

Dutch Potato Salad


4 Cups Cooked Potatoes – Diced (Russet potatoes, boiled in the skin,
then peeled & diced are preferred).
1/2 cup mayonnaise
1/2 cup Dutch Potato Salad Mix
1/4 cup water
2-4 hard boiled eggs – peeled and diced (optional).

Instructions:
1. Cook, then peel and dice the potatoes. Cool them well.
2. Mix the water, mayonnaise and Dutch Potato Salad Mix till smooth.
3. Fold the eggs and potatoes into the dressing.
Cover and refrigerate overnight.

Amish Macaroni Salad

1 LB Elbow Macaroni
2 cups Mayonnaise (16oz)
1 cup water
1 cup Amish Macaroni Salad Mix
3-4 Hard Boiled Eggs – peeled and chopped (optional)

Instructions:
1. Mix mayonnaise, water, and Amish Macaroni Mix together and set aside.
2. Cook macaroni in boiling water; cool well under cold water; drain well.
3. Fold the drained macaroni & egg into the dressing, cover and refrigerate
overnight.

Red Lentil Freekeh and Spinach Soup

INGREDIENTS:

  • 1 cup dry or about 2 cups cooked Freekeh

  • 3 cups water

  • 32 ounces vegetable broth

  • olive oil

  • 1 onion, diced

  • 2 cups carrots, diced

  • 1 cup dry red lentils

  • 1 cup crushed tomatoes

  • 1 8-ounce bag of fresh spinach, or about 2 cups of loose spinach

  • 8 garlic cloves, diced

  • 1 teaspoon onion powder

  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • 1 bay leaf, crumbled

  • 1/2 teaspoon dried ginger or 1/2 teaspoon fresh ginger, minced

  • 3 tablespoons za’atar seasoning

  • dash of cayenne pepper

  • sea salt and pepper to taste

INSTRUCTIONS:

Drizzle olive oil in a large stock pot and heat on medium.  Toss in diced garlic, onion and carrots and cook for about 2 minutes.  Stir in the seasonings and cook for another 2 minutes.  Add in freekeh, lentils, tomatoes, vegetable broth, and water.  Stir well.  Reduce heat to low and cover.  Cook for 30 minutes or more.  Add more water if desired.  Season to taste.  Add in spinach and stir until leaves wilt and reduce in volume.  Cook for another 5 minutes.  Serve with a tablespoon of za’atar spice sprinkled on top.