I found this in one of those "local" cookbooks I posted about earlier. I
have not tried it. But I suppose it can't be all that bad if it's what you
have to work with. I've bought the boxed mixes from time to time, not going
to deny it.

My interpretations are in brackets [ ]. Seems like this could easily be
converted to using regular potatoes and a couple of cups of grated American
cheese I'd cube the potatoes, rather than use the slices the boxed mix
of potatoes contain, but that's just me.

Potato-Ham Soup

1 box of au gratin potatoes [such as Betty Crocker brand]
1-1/2 c. diced ham
1/2 c. shredded carrot
1/4 tsp. pepper
3 c. water
2 c. milk
1/4 c. chopped fresh parsley

In a large saucepan, combine [dehydrated] potato slices and seasoning packet
[dried cheese sauce mix] and everything but the parsley. Bring to a boil.
Reduce heat to medium and cook 15 minutes or until potatos are tender
[essentially reconstituted]. Stir in parsley and serve.

Jill

jmcquown wrote:
> I found this in one of those "local" cookbooks I posted about earlier. I
> have not tried it. But I suppose it can't be all that bad if it's what you
> have to work with. I've bought the boxed mixes from time to time, not going
> to deny it.
>
> My interpretations are in brackets [ ]. Seems like this could easily be
> converted to using regular potatoes and a couple of cups of grated American
> cheese I'd cube the potatoes, rather than use the slices the boxed mix
> of potatoes contain, but that's just me.
>
> Potato-Ham Soup
>
> 1 box of au gratin potatoes [such as Betty Crocker brand]
> 1-1/2 c. diced ham
> 1/2 c. shredded carrot
> 1/4 tsp. pepper
> 3 c. water
> 2 c. milk
> 1/4 c. chopped fresh parsley
>
> In a large saucepan, combine [dehydrated] potato slices and seasoning packet
> [dried cheese sauce mix] and everything but the parsley. Bring to a boil.
> Reduce heat to medium and cook 15 minutes or until potatos are tender
> [essentially reconstituted]. Stir in parsley and serve.

Reconstituted means adding liquid back to condensed. Adding liquid to
dehydrated is rehydrated... no essentially about it.

I see no reason one can't make soup from those boxed au gratin spuds,
often dehydrated potatoes are better than the so-called fresh (storage)
folks buy at the stupidmarket. In the rendition above I'd add some
diced onion and celery... not much, like one rib celery and one
scallion. And to truly make it a gratin it needs a topping, a handful
of croutons.

And you don't need to buy those expensive boxed dealies (paying for
seasoning packets and brand names), you can buy plain dehy potatoes in
slice and dice... in fact there are many veggies avaialble dehy, and
are excellent to keep as staples, they have a long shelf life....
perfect for the soup/stew lovers.

http://www.harmonyhousefoods.com/dehydrated.html

Sheldon

Sheldon wrote:
> jmcquown wrote:
>> I found this in one of those "local" cookbooks I posted about
>> earlier. I have not tried it. But I suppose it can't be all that
>> bad if it's what you have to work with. I've bought the boxed mixes
>> from time to time, not going to deny it.
>>
>> My interpretations are in brackets [ ]. Seems like this could
>> easily be converted to using regular potatoes and a couple of cups
>> of grated American cheese I'd cube the potatoes, rather than use
>> the slices the boxed mix of potatoes contain, but that's just me.
>>
>> Potato-Ham Soup
>>
>> 1 box of au gratin potatoes [such as Betty Crocker brand]
>> 1-1/2 c. diced ham
>> 1/2 c. shredded carrot
>> 1/4 tsp. pepper
>> 3 c. water
>> 2 c. milk
>> 1/4 c. chopped fresh parsley
>>
>> In a large saucepan, combine [dehydrated] potato slices and
>> seasoning packet [dried cheese sauce mix] and everything but the
>> parsley. Bring to a boil. Reduce heat to medium and cook 15 minutes
>> or until potatos are tender [essentially reconstituted]. Stir in
>> parsley and serve.
>
> Reconstituted means adding liquid back to condensed. Adding liquid to
> dehydrated is rehydrated... no essentially about it.
>
DOH! See, I think of adding liquid as reconstituted, as in reconstituting
evaporated milk by adding liquid. I don't think of it as rehydrating. But
you're technically correct in that what you are doing with this particular
item is rehydrating.

> I see no reason one can't make soup from those boxed au gratin spuds,
> often dehydrated potatoes are better than the so-called fresh
> (storage)
> folks buy at the stupidmarket. In the rendition above I'd add some
> diced onion and celery... not much, like one rib celery and one
> scallion. And to truly make it a gratin it needs a topping, a handful
> of croutons.
>
Heh, add whatever you want That's why soup is such a versatile thing.

> And you don't need to buy those expensive boxed dealies (paying for
> seasoning packets and brand names), you can buy plain dehy potatoes in
> slice and dice... in fact there are many veggies avaialble dehy, and
> are excellent to keep as staples, they have a long shelf life....
> perfect for the soup/stew lovers.
>
> http://www.harmonyhousefoods.com/dehydrated.html
>
I checked out the link you provided. Dehydrated broccoli florets cost much
more on this site than the frozen florets I can get at the grocery store
(two 16 oz. bags for $3) vs. $5.95 for 2 oz. of the dehydrated stuff. Think
I'll stick with the grocery store florets. I'm not buying their claims that
dehydrated is more healthy, either. The potatoes might be a good buy if I
didn't have to pay for shipping but only if I didn't have to pay for
shipping.

I can buy the boxed mixes at the dollar store and toss the "mix" and use my
own cheeses and other ingredients, and add (as you suggested) some diced
vegetables (onion, garlic, celery, bell pepper). Might just have to try
this.

Soups are all about creativity

Jill

On Sun, 29 Oct 2006 08:02:03 -0600, "jmcquown"
> wrote:

>I checked out the link you provided. Dehydrated broccoli florets cost much
>more on this site than the frozen florets I can get at the grocery store
>(two 16 oz. bags for $3) vs. $5.95 for 2 oz. of the dehydrated stuff. Think
>I'll stick with the grocery store florets. I'm not buying their claims that
>dehydrated is more healthy, either. The potatoes might be a good buy if I
>didn't have to pay for shipping but only if I didn't have to pay for
>shipping.


As he mentioned, you can keep them on hand for emergencies. You never
know when the next hurricane, tornado or earthquake will give you a
direct hit.

--
See return address to reply by email

sf wrote:
> On Sun, 29 Oct 2006 08:02:03 -0600, "jmcquown"
> > wrote:
>
>> I checked out the link you provided. Dehydrated broccoli florets
>> cost much more on this site than the frozen florets I can get at the
>> grocery store (two 16 oz. bags for $3) vs. $5.95 for 2 oz. of the
>> dehydrated stuff. Think I'll stick with the grocery store florets.
>> I'm not buying their claims that dehydrated is more healthy, either.
>> The potatoes might be a good buy if I didn't have to pay for
>> shipping but only if I didn't have to pay for shipping.
>
>
> As he mentioned, you can keep them on hand for emergencies. You never
> know when the next hurricane, tornado or earthquake will give you a
> direct hit.

I think the last thing I'd be worried about if a tornado or earthquake hit
was "where's my dehydrated broccoli?" LOL

Jill

On Sun, 29 Oct 2006 12:34:53 -0600, "jmcquown"
> wrote:

>
>I think the last thing I'd be worried about if a tornado or earthquake hit
>was "where's my dehydrated broccoli?" LOL

I think you would if you had no way to get food for a week.

--
See return address to reply by email

sf wrote:
> On Sun, 29 Oct 2006 12:34:53 -0600, "jmcquown"
> > wrote:
>
>> I think the last thing I'd be worried about if a tornado or earthquake hit
>> was "where's my dehydrated broccoli?" LOL
>
> I think you would if you had no way to get food for a week.
>
But in that case, canned food might be better since you wouldn't have to
commit some of your possibly precious water supply on rehydrating.

Goomba38 wrote:
> sf wrote:
>> On Sun, 29 Oct 2006 12:34:53 -0600, "jmcquown"
>> > wrote:
>>
>>> I think the last thing I'd be worried about if a tornado or
>>> earthquake hit was "where's my dehydrated broccoli?" LOL
>>
>> I think you would if you had no way to get food for a week.
>>
> But in that case, canned food might be better since you wouldn't have
> to commit some of your possibly precious water supply on rehydrating.

Exactamundo, Goomba. I have an earthquake preparedness kit which consists
of canned food, while not what everyone wants to eat, Beefaroni and stuff
like that. Also crackers and chips. Lots of water (gallons of it and it's
the cheap stuff, just water, not 'Evian' bottles), lots of batteries and
flashlights. You don't want to use matches unless you're sure there isn't a
gas leak. Toilet paper, most people don't think about that. A basic first
aid kit. Dehydrated vegetables don't play a part in my emergency scenario.

Jill

jmcquown wrote:
> Sheldon wrote:
> > jmcquown wrote:
> >> I found this in one of those "local" cookbooks I posted about
> >> earlier. I have not tried it. But I suppose it can't be all that
> >> bad if it's what you have to work with. I've bought the boxed mixes
> >> from time to time, not going to deny it.
> >>
> >> My interpretations are in brackets [ ]. Seems like this could
> >> easily be converted to using regular potatoes and a couple of cups
> >> of grated American cheese I'd cube the potatoes, rather than use
> >> the slices the boxed mix of potatoes contain, but that's just me.
> >>
> >> Potato-Ham Soup
> >>
> >> 1 box of au gratin potatoes [such as Betty Crocker brand]
> >> 1-1/2 c. diced ham
> >> 1/2 c. shredded carrot
> >> 1/4 tsp. pepper
> >> 3 c. water
> >> 2 c. milk
> >> 1/4 c. chopped fresh parsley
> >>
> >> In a large saucepan, combine [dehydrated] potato slices and
> >> seasoning packet [dried cheese sauce mix] and everything but the
> >> parsley. Bring to a boil. Reduce heat to medium and cook 15 minutes
> >> or until potatos are tender [essentially reconstituted]. Stir in
> >> parsley and serve.
> >
> > Reconstituted means adding liquid back to condensed. Adding liquid to
> > dehydrated is rehydrated... no essentially about it.
> >
> DOH! See, I think of adding liquid as reconstituted, as in reconstituting
> evaporated milk by adding liquid. I don't think of it as rehydrating. But
> you're technically correct in that what you are doing with this particular
> item is rehydrating.
>
> > I see no reason one can't make soup from those boxed au gratin spuds,
> > often dehydrated potatoes are better than the so-called fresh
> > (storage)
> > folks buy at the stupidmarket. In the rendition above I'd add some
> > diced onion and celery... not much, like one rib celery and one
> > scallion. And to truly make it a gratin it needs a topping, a handful
> > of croutons.
> >
> Heh, add whatever you want That's why soup is such a versatile thing.
>
> > And you don't need to buy those expensive boxed dealies (paying for
> > seasoning packets and brand names), you can buy plain dehy potatoes in
> > slice and dice... in fact there are many veggies avaialble dehy, and
> > are excellent to keep as staples, they have a long shelf life....
> > perfect for the soup/stew lovers.
> >
> > http://www.harmonyhousefoods.com/dehydrated.html
> >
> I checked out the link you provided. Dehydrated broccoli florets cost much
> more on this site than the frozen florets I can get at the grocery store
> (two 16 oz. bags for $3) vs. $5.95 for 2 oz. of the dehydrated stuff.

You're not paying for the water! duh

You don't comprehend reconstituted... whatever made me think you'd
understand dehydrated, my bad... oy vey. <forehead slap>

Sheldon

Sheldon wrote:
> jmcquown wrote:
>> Sheldon wrote:
>>> jmcquown wrote:
>>>> I found this in one of those "local" cookbooks I posted about
>>>> earlier. I have not tried it. But I suppose it can't be all that
>>>> bad if it's what you have to work with. I've bought the boxed
>>>> mixes from time to time, not going to deny it.
>>>>
>>>> My interpretations are in brackets [ ]. Seems like this could
>>>> easily be converted to using regular potatoes and a couple of cups
>>>> of grated American cheese I'd cube the potatoes, rather than
>>>> use the slices the boxed mix of potatoes contain, but that's just
>>>> me.
>>>>
>>>> Potato-Ham Soup
>>>>
>>>> 1 box of au gratin potatoes [such as Betty Crocker brand]
>>>> 1-1/2 c. diced ham
>>>> 1/2 c. shredded carrot
>>>> 1/4 tsp. pepper
>>>> 3 c. water
>>>> 2 c. milk
>>>> 1/4 c. chopped fresh parsley
>>>>
>>>> In a large saucepan, combine [dehydrated] potato slices and
>>>> seasoning packet [dried cheese sauce mix] and everything but the
>>>> parsley. Bring to a boil. Reduce heat to medium and cook 15
>>>> minutes or until potatos are tender [essentially reconstituted].
>>>> Stir in parsley and serve.
>>>
>>> Reconstituted means adding liquid back to condensed. Adding liquid
>>> to dehydrated is rehydrated... no essentially about it.
>>>
>> DOH! See, I think of adding liquid as reconstituted, as in
>> reconstituting evaporated milk by adding liquid. I don't think of
>> it as rehydrating. But you're technically correct in that what you
>> are doing with this particular item is rehydrating.
>>
>>> I see no reason one can't make soup from those boxed au gratin
>>> spuds, often dehydrated potatoes are better than the so-called fresh
>>> (storage)
>>> folks buy at the stupidmarket. In the rendition above I'd add some
>>> diced onion and celery... not much, like one rib celery and one
>>> scallion. And to truly make it a gratin it needs a topping, a
>>> handful of croutons.
>>>
>> Heh, add whatever you want That's why soup is such a versatile
>> thing.
>>
>>> And you don't need to buy those expensive boxed dealies (paying for
>>> seasoning packets and brand names), you can buy plain dehy potatoes
>>> in slice and dice... in fact there are many veggies avaialble dehy,
>>> and are excellent to keep as staples, they have a long shelf
>>> life.... perfect for the soup/stew lovers.
>>>
>>> http://www.harmonyhousefoods.com/dehydrated.html
>>>
>> I checked out the link you provided. Dehydrated broccoli florets
>> cost much more on this site than the frozen florets I can get at the
>> grocery store (two 16 oz. bags for $3) vs. $5.95 for 2 oz. of the
>> dehydrated stuff.
>
> You're not paying for the water! duh
>
> You don't comprehend reconstituted... whatever made me think you'd
> understand dehydrated, my bad... oy vey. <forehead slap>
>
> Sheldon

No, I'm not paying for the water. I'm also not paying for dehydrated
broccoli florets to which I have to add (DOH!) water

Jill