Sauté mushrooms and onions in margarine in a heavy saucepan for 5 minutes, stirring occasionally. Combine bouillon, milk, slat, and flour. Blend until smooth. Add to sautéed mushrooms and onions. Cook over low heat until the mixture comes to a boil, stirring constantly. Garnish with parsley. Makes about 8 servings.

Place dried vegetables in blender and whirl until they are the size of small peas. Put these and other ingredients in thermos. Pour boiling broth and let sit.

*Variations:
Use boiling vegetable broth instead of water or meat broth.
Use low sodium instant boullion powder - to taste; rehydrate with boiling water.
Replace pasta with 'instant' rice or slightly cooked long grain rice.
Use ramen noodles, discarding the high sodium 'flavor pack'.

* Convenience Food:
Make this recipe in bulk and store in serving sized zip-lock bags. For quick lunch-to-go, empty contents of bag in a thermos. Heat water/broth in a glass measuring cup in the microwave.

Remove pumpkin seeds from the pumpkin. Wash thoroughly and remove any stringy pump from the seeds. Pat dry. Spread in a single layer on drying trays. If desired, sprinkle with seasoned or garlic salt. Dry at 110ºF - 120ºF until crisp, stirring frequently.

Saute onion in butter until soft. Add corn and water. Cover tightly and cook over medium heat for five minutes. Remove cover and over high heat, boil away most of the liquid. Stir in sour cream, cheeze, salsa, olives, salt and pepper. Heat thoroughly, but do not boil. Serves 6.

Bring water to a boil. Add beans and cook to desired degree of firmness. Add sauce, without reconsituting, add onion powder. Simmer in saucepan until heated through. Or place in 1 quart casserole, top with bread crumbs or french fried onion rings, and bake at 325F for 30 to 35 minutes. Makes 4 servings.

Bake pie crust for 8 minutes. Beat together eggs, cream, salt, pepper, and herbs. Sprinkle the cheese over the bottom of the crust and pour in egg mixture. Bake for 15 minutes at 425ºF, then lower the heat to 350ºF and bake for 30 minutes more, or until a knife inserted in the center comes out clean. Serve in wedges.

Rehydrate pumpkin by adding enough water to cover; let stand while assembling other ingredients. Place all ingredients, including rehydrated pumpkin, in a blender. Blend to thick custard consistency. Pour into an unbaked pie shell. Bake at 425F for 15 minutes; reduce heat to 350ºF and bake another 45 minutes. Pie is ready when knife is inserted in center comes out clean. Cool and serve with whipped cream.

Blend all ingredients and soak meat strips in mixture. Keep refrigerated for 6 to 12 hours, stirring and turning meat occasionally in marinade. Once meat is marinated to desired strength, drain off excess and dry according to directions for jerky.

Reconstitute rhubarb and strawberries in warm water. Place rhubarb and strawberries in 9" x 9" buttered baking dish. Sprinkle with salt and cinnamon. Mix flour and sugar together; cut in butter until crumbly. Spoon over rhubard and strawberries. Bake at 350ºF for 40 minutes.

Coarsely chop all ingredients in a blender. Make sure that all ingredients are thoroughly mixed. Store mixture in the refigerator with a tighly-fitted lid. To serve, sprinkle mixture over salads.

Strawberry, cherry or raspberry pre-stirred yogurt
Paraflexx Sheets
Heart Shaped Cookie Cutter

Cover each drying tray to be used with a Paraflexx sheet or plastic wrap. Use 1 carton of yogurt per tray. With yogurt at room temperature, empty cartons onto sheets. With a spatula smooth the yogurt into an 8-10" circle. Dry at 135F for 4 to 5 hours. When dried, yogurt will be shiny and non-sticky when lightly touched. With a heart shaped cookie cutter, cut 4-5 hearts out of cooled piece of yogurt. Cover each with plastic wrap and store.

Rehydrate peppers and onions in 1 cup of hot water. Meanwhile, cook spaghetti. Drain and place in 9 x 12 x 13 baking dish or 2 quart casserole. Drain green peppers and onions; mix together with chicken or turkey, white sauce, mushrooms, broth, salt, pepper, and 1 1/4 cups grated cheese. Pour over cooked spaghetti, and sprinkle 1/2 cup grated cheese over top. Bake at 350ºF for 45 minutes.