Dry-Pack Product Directions

(FOR SELECTED ITEMS)

Apple Slices
1 cup dry apples to 1/2 cup water yields 2 cups fresh apples.

Beans
Soften beans by adding 3 cups cold water and 1/8 teaspoon baking soda per cup of beans. Soak overnight, drain, rinse, and cook. (Hot water may cause beans to sour during overnight soaking. Soda is optional, but it helps shorten cooking time. Measure carefully because too much soda will affect bean flavor and nutritive value.)

Refried Beans
Add 1 cup refried beans to 3/4 cup boiling water. Stir briefly and cover. Allow to sit for 10 minutes.

Carrots
To rehydrate, use one measure of carrots to an equal measure of ice water. Allow to sit for 20 minutes.

Fruit Drink Mix
Add 1 cup drink mix to enough cold water to make 2 quarts. Blend well.

Hot Cocoa
Use 1/4 cup mix per 3/4 cup of hot water; or 1 to 1 1/4 cups mix per quart of hot water. Beat or blend until smooth.

Potato Pearls
Add 2 cups hot water (at least 180 degrees) to 1 cup of potato pearls. Stir briefly, cover, and allow to stand for 5-10 minutes before serving.

Rice, White
Use 2 cups boiling water and 1 teaspoon salt (optional) per 1 cup rice. Cook covered, about 30 minutes or until water is absorbed and rice is tender.

Rolled Oats
Use 2 cups water per 1 cup oats with 1/4 teaspoon salt (optional). Bring water and salt to a boil. Add oats and stir. Cook two minutes, stirring occasionally.

Dry Soup Mix
Add 1/2 cup dry soup mix to 8 quarts water or meat broth. Add vegetables, meat, or bouillon as desired. Simmer for 1 1/2 to 2 hours. Season to taste. Contains split green peas, alphabet macaroni, long grain rice, lentils, and dehydrated onion flakes.

Nonfat Dry Milk
Add 3/4 cup nonfat dry milk to 1 quart warm water. Mix well and chill.

Pudding, Chocolate
Add 1 1/2 cups mix to 2 2/3 cups water. Blend with wire whip. Pour into serving dish and chill 15 minutes.

Pudding, Vanilla
Add 1 1/2 cups mix to 3 cups water. Blend with wire whip. Pour into serving dish and chill 15 minutes.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 131-132)