Participants: Jeff Riedesel, Nancy Riedesel
Series Code: LCT
Program Code: LCT000007
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00:01 Dehydrating, one of our favorite ways of preparing breads
00:04 and crackers and all kinds of good things. 00:07 We're gonna talk a lot about dehydrating today. 00:10 So stay by, we'll be right back. 00:43 Hello and welcome back to "Let's Cook"! 00:46 We're gonna discuss some very good things today. 00:48 And mainly, using a dehydrator to prepare food. 00:51 And to store food. 00:54 Nancy why don't you tell us some of the positive things about 00:56 dehydration. 00:57 Dehydration is one of our favorite ways of preparing food. 01:01 In fact, the dehydrator is the one way that we're preparing 01:05 our foods the most now. 01:06 We don't use our stove and oven anymore because we know 01:09 that high temperature has been known to destroy some 01:12 of the vital nutrients in food. 01:14 So, we are using the lower temperatures to dry the food 01:18 and we can make some wonderful breads and crackers and cookies 01:22 and casseroles and patties and all kinds of wonderful foods. 01:26 The dehydrator that we use is the Excalibur Dehydrator 01:30 which is one that we have found to be the most effective. 01:33 And we've had quite a few dehydrators. 01:35 It's kind of funny, we started off kind of cheap and simple 01:39 in the beginning, with the cheaper dehydrators. 01:41 Which worked for a while. 01:42 They worked for a while but, like everything else 01:44 that was not commercial quality, we tore it up. 01:47 So we just stepped up to what I consider 01:50 the Cadillac of dehydration. 01:52 We probably should have saved our dollars early on 01:54 and bought it to begin with. 01:55 Absolutely. 01:57 One thing that I really like about the Excalibur is that 02:00 it has so much room in it. 02:01 And it has even drying temperatures all the way through 02:05 and our food dries really nice in it. 02:09 Plus, it has a temperature control knob on it 02:11 which I really like 'cause that way we can put our food in 02:14 and we can set it on a certain time, go off, leave it 02:17 and it will shut off when it's ready. 02:19 So, if we don't want our food to get really dry and crispy, 02:23 if we want breads instead of crackers we will set it 02:26 on a certain time. 02:27 And it's easy to use. 02:29 We have left it on too long some times and have had 02:32 really crispy crackers. 02:34 Yes, we have. 02:36 So, what we wanna do today is to show you how to make simple, 02:41 easy, quick, nourishing breads and crackers. 02:46 And to make it very flavorful as well as colorful. 02:50 So, we're gonna make our first recipe on the monitor today. 02:54 And you will get to see what we're gonna do. 02:57 The first one we're gonna do is the carrot-almond flat bread. 03:00 We're gonna use two cups of sprouted grains, 03:03 one cup of shredded carrots or carrot pulp, 03:07 1/2 cup of sprouted almonds, 03:10 five large soaked dates, 03:12 one half to three quarter cups of water, as needed 03:16 and a quarter cup of raisins. 03:18 That's how it is, it's so simple! 03:21 Very easy to do. 03:22 Let's put everything in the food processor. 03:24 You will notice we're using sprouted grains. 03:27 This is our sprouted kamut and you can see the tails on that 03:32 sprouted grain that makes it very alive, very healthy. 03:37 Mega nutrition in those sprouted grains. 03:39 Anybody around the world can make inexpensive, nourishing, 03:43 healthy food with sprouted grains. 03:46 Isn't that amazing? 03:47 And it's so inexpensive. 03:48 Here's our very well pitted dates. 03:50 I hope you pitted them this time. 03:53 We'll see. 03:54 Ok, and then we'll use raisins. 03:57 Now, the carrots I notice that you have just cut up. 04:01 We can use shredded carrots or carrot pulp. 04:08 Well, I figured it this way: this will make them shredded. 04:10 Yes, it will. 04:11 But I was gonna bring out the point too that when we make 04:14 our carrot juice at home, this is a great bread recipe to use 04:18 the pulp from the carrot juice. 04:20 Exactly. 04:22 I hate throwing away that pulp, it always seems like 04:24 you're throwing away some good stuff. 04:26 And it is the fiber in there. 04:27 You may wanna save the water. 04:29 I think I'll reserve some of the water because I don't think 04:32 we will need it but just in case. 04:34 Now the reason we soak our almonds is because 04:36 it gets rid of the enzyme inhibitor that creates 04:39 the distress in some people when they eat nuts. 04:42 So, by soaking them overnight and rinsing them 04:45 then, that gets rid of that inhibitor. 04:49 Then, you rinse them again and let them go back to dry. 04:53 We always put our nuts back in the dehydrator to dry them 04:57 and then we'll keep them in air-tight containers. 04:59 Ok, let's whiz the stuff a little bit. 05:09 I can tell right now that it does need some more liquid. 05:12 And it doesn't matter if you put too much liquid in because 05:15 guess what, it's gonna dry. 05:16 It's gonna dry back up. 05:23 And I can tell it's gonna need a little bit more liquid. 05:27 Now, another thing that you can use for liquid in here is 05:31 the other juice from soaked fruits that makes it 05:36 a little sweater bread. 05:37 The dates actually make it a sweat bread. 05:40 You can use figs and plums and 05:42 whatever other kind of dry fruit you want. 05:44 It's a very versatile bread. 05:57 I'm not gonna try to get this to be a really creamy consistency 05:59 because this is a kind of a chunky bread. 06:02 Ok. 06:03 And normally at home we would have it processed more than that 06:06 but for lack of time we'll just go ahead and show you how. 06:10 We're gonna bring it on the dehydrator tray. 06:15 What I like to do is separate enough just for one tray. 06:19 And that's probably enough. 06:22 One recipe generally will make two trays. 06:26 And I really like it when we use the pulp from the carrot juices 06:32 that we make. 06:33 Cause it gives it a much nicer texture. 06:36 Let's put some more on here. 06:38 I noticed that when I do this, I don't cover the corners 06:43 and I've found that you go back in the dehydrator after me and 06:47 make the corners square and straighten up the edges 06:51 and all that. 06:52 So, that way I know you've been in there after me. 06:55 Well, I like it to look like a nice square loaf of bread. 06:59 But see, it all tastes the same. 07:01 But pretty is nice too. 07:02 Remember, a food has to look pretty. 07:04 That's true. 07:05 So, if you want a thin bread you would put on here much thinner. 07:10 If you want a nice thick or chewy bread you would make it 07:13 about a half of an inch thick. 07:14 So, for this carrot-almond flat bread I'll make it about 07:19 a quarter of an inch thick. 07:20 Okay. 07:21 And then it'll shrink when it dries. 07:22 It definitely shrinks. 07:24 So I'm gonna put this into our Excalibur Dehydrator. 07:29 And bring out the magical one that is already done. 07:32 Now, that changed color quite a bit. 07:34 Yes, it did. 07:35 When it dehydrates all the water comes out of it and 07:38 the fruit juice has turned darker. 07:42 So it's a concentrated bread and very very tasty. 07:46 One thing I like to do with this carrot-almond flat bread is 07:50 to use it for breakfast. 07:51 And put some of your delicious nut butter on it. 07:57 This actually dried a little bit too hard for us. 08:00 Ok, so you're gonna have more like a cracker. 08:03 More like a cracker, right. 08:06 And what I'll do... 08:07 We generally cut it into nine pieces. 08:13 Making it big enough for crackers or for bread. 08:17 Now I'll just stack them, turn them around 08:21 and that's about a bread size. 08:23 And that's about a bread size. 08:26 Okay. 08:27 And then we'll put them in baggies or whatever. 08:31 And we always have bread to eat. 08:33 That's good for several weeks. 08:35 We've actually kept it for months at a time 08:37 but we feel that it's better to eat it fairly soon after 08:42 it's dehydrated to keep the nutrients as viable as possible. 08:48 John 6: 35 tells us that Jesus is the Bread of Life. 08:53 And that anyone that comes to Him will nowise be cast out 08:58 and we will not be thirsty either, 09:00 because He is our Bread of Life. 09:03 And so, when we eat bread I like to think about that; that Jesus 09:07 is the Bread of Life that feeds me inside spiritually. 09:11 We're gonna do another bread recipe 09:13 and this one is really, really delicious. 09:16 This is our pizza flax crackers. 09:20 We're gonna use two cups of golden flax 09:22 which we have soaked in a quarter of water. 09:25 A quarter of an onion minced up; two cloves of garlic, crushed. 09:30 One tablespoon of minced, fresh basil; a teaspoon of oregano; 09:36 one and a half cups of shredded carrots; 09:40 one teaspoon of sea salt; 09:42 half teaspoon of lemon juice; 09:45 one half ounce of sun-dried tomatoes, the non-oiled kind; 09:50 and three tablespoons of caraway seeds. 09:55 This is an incredible cracker. 09:59 You notice we're not using any sprouted grains on this cracker. 10:02 This is using just flax seed. 10:04 Flax seed being very high on Omega 3 acids. 10:07 And this is very very healthy for us, it helps to keep 10:10 our cholesterol down and keep our blood running very smoothly. 10:13 So, what we're gonna do today is just put everything in 10:17 the food processor again. 10:19 And this is one of your favorite ways of fixing foods, 10:22 isn't it? 10:23 It's also one of my favorite crackers 'cause it goes with 10:25 our cheeses and about anything else that we make that savory. 10:27 And you can make the most incredible dips and sauces 10:31 and coverings for breads. 10:32 I just love the dips that you create. 10:36 I think I probably am the luckiest woman I know. 10:41 You're too kind. 10:42 These are the soaked flax seeds. 10:44 (???) 10:45 Yeah. 10:47 Ok. 10:48 Why did you soak the flax seeds? 10:51 Well, they absorb a lot of water. 10:56 And so, if you soak them first you've already introduced some 10:59 water into the recipe. 11:00 They actually start to work a lot quicker when they're soaked. 11:06 And they're very gelatinous, and they're sticky and 11:08 they hold things together. 11:09 They will hold it together, yes they will. 11:11 All right, so onions, called for minced onions 11:14 but this is gonna mince everything. 11:16 We have our two herbs together. 11:20 Oregano and basil. 11:23 The basil really adds the flavor. 11:26 A little bit of lemon juice. 11:27 This gives a little zing. 11:30 And a little bit of sea salt. 11:33 I better reserve. 11:34 Always hold back some of the salt. 11:35 You can add it later, it's very hard to overcome it. 11:39 And garlic, we're gonna take and crush this garlic. 11:42 Cut the tip off, peel the skin right off, separate it a little. 11:49 Finally, the sun-dried tomatoes which have been soaking. 11:53 I think I'll just put it all in along with the liquid. 11:58 And what really makes this cracker, 12:00 what really makes the flavor, is caraway seed. 12:05 Those caraway seeds give such a distinctive flavor to it. 12:09 Yes, nothing like it in the culinary world. 12:11 You can use all that it's really good with all of it in there. 12:13 Really? 12:14 Aha. 12:15 Ok, strong caraway. 12:16 Yeah, I like it. 12:18 Let's go ahead and see what we've got. 12:45 This is one that really needs to be mixed up a long time because 12:49 of the sun-dried tomatoes that are in there and the flax. 12:53 But once it's mixed up it's really good. 13:02 Why don't we just let it go like that? 13:04 I think that looks good actually. 13:05 Normally we would mix it longer. 13:07 It's gonna be a chunky one. 13:09 And we're gonna put it onto our T-flex sheet 13:13 which keeps the cracker from going through. 13:18 The T-flex sheet is a non-stick sheet that comes with 13:22 the Excalibur. 13:25 And it keeps things from sticking. 13:27 It is not Teflon, it is a special food grade, material 13:33 that keeps the food from sticking. 13:36 So you don't have to spray it, you just put the food on and 13:40 it just goes on really nice. 13:42 Look how sticky the flax makes it appear. 13:44 It really does. 13:45 With this one you want to go really thin. 13:48 Because this is going to be a cracker. 13:53 You know, I can remember one of the first times I used 13:54 this dehydrator. 13:56 I didn't use the T-flex sheet. 13:58 I know. 13:59 And, I tell you what, it was really difficult to pull 14:03 that bread off of that mesh. 14:05 In fact, it didn't come off very easily. 14:09 So we learnt pretty quickly. 14:11 Now this type of a flat bread, from what I understand, was 14:15 first made by the Assins back in the Bible days. 14:18 They made a flat bread but they didn't have an Excalibur 14:22 dehydrator, did they? 14:23 Really? 14:24 They had only the hot rocks and the hot sun 14:27 to put their breads on and dehydrate. 14:30 Ok, so that's our flax cracker. 14:34 Now we're gonna put it into the oven. 14:36 And let it dehydrate over night. 14:39 We have one in there that we've made last night. 14:41 And the one that is already dehydrated is... 14:44 Voila! 14:45 Let's take these bowls off. 14:53 We'll put this on here and I'll let you cut it into the small 14:55 cracker pieces. 15:02 Everyone that has tried this flax cracker really loves it. 15:07 Because it's so savory. 15:14 This is a great cracker for some of your cheeses, to dip it 15:17 in the cheeses or to have it with some of our savory soups. 15:21 And, just to munch on. 15:25 Actually, do you know what I like to do with this cracker? 15:27 Just to get a little fancy with it, we'll trim it up 15:32 a little bit and why go plain and ordinary, right? 15:38 We'll cut some triangles. 15:42 That's great! 15:45 Ok, we can finish cutting those toward the end 15:49 and we'll have that ready to serve. 15:51 See, those are much prettier. 15:53 They're great dippers. 15:54 Ok, in the meantime, let's do one more recipe. 15:56 And we will get finished with this really quick. 15:59 The next recipe we're gonna do is a buckwheat veggie pizza. 16:04 Using one and a half cups of sprouted buckwheat grouts 16:08 or sprouted barley; a quarter cup of olive oil; 16:11 garlic, Italian spices and herbs; 16:13 two thirds cups of carrot pulp; 16:16 two thirds cups of soaked flax seeds; 16:19 a tablespoon of Bragg's Liquid Aminos; 16:22 half a cup of sun-dried tomatoes 16:25 and a half to one jalapeno pepper, minced up. 16:28 This is a favorite recipe of ours. 16:31 What we've done here to save a little bit of time is... 16:34 Since they know now the process for doing the food processor 16:38 and all the ingredients and how to use the dehydrator... 16:40 Mix it up the same way we did with the carrot flat bread. 16:43 It's the same. 16:44 And this is what it looks like when it has dried over night. 16:46 So what I'm gonna do is to turn this over 16:49 holding the sheet and the pizza 16:52 and in one fell swoop I'm gonna flip it and peel the sheet off. 16:59 Voila! 17:01 And then we're gonna take your plate, reverse it, 17:05 reverse the whole thing and now you have the perfect pizza crust 17:14 ready to decorate. 17:15 Ain't that beautiful?! 17:16 So, when you're making your flat breads make sure that 17:20 you put it on the dehydrator T-flex sheet first, 17:23 dry it for a few hours, then take and flip it 17:26 just like Jeff did and then finish drying the bread. 17:28 That way you'll have it dried all the way through. 17:31 What I'd like you to do, I'd like us to decorate this later 17:34 but I'd like to get in the next recipe. 17:36 Ok. 17:37 Which is one of my favorites. 17:38 That way we will have this ready at the end. 17:39 All right. 17:40 Next recipe is the golden herb potato chips. 17:44 And we're going to be using some Yukon gold potatoes; 17:48 salt, garlic powder, onion powder, yellow yeast flakes 17:53 and some cayenne pepper. 17:57 This is a great recipe to use 17:58 and you're gonna show us how to use the mandolin. 18:00 Well actually it's really called a V-blade slicer. 18:03 Ok. 18:04 But it's a mandolin basis. 18:06 It's a fixed blade and a movable carriage. 18:10 So I'm gonna use all the safety devices at my disposal here. 18:13 Thank you very much, I really appreciate that a lot. 18:16 Which I always do. 18:17 Yeah, that's why the band aids. 18:19 I'm using the thinnest possible blade. 18:21 Let me show this just for a second. 18:23 This has replaceable blades. 18:25 And they're all marked. 18:26 And I'm using the thinnest possible cut. 18:29 That's to cut off a little bit of the fingers. 18:31 Just a shave. 18:32 And the rest is to cut off bigger parts of the fingers. 18:34 And I have different wings in here that do long slices 18:37 and Julian cuts and things like that. 18:39 But what I'm using it for now is potato chips. 18:41 My gadget guy. 18:42 I am a gadget guy. 18:43 Yeah, I love it. 18:44 Ok, so we just do this number. 18:49 It's started! 18:52 Then I use the safety guard. 19:03 And that makes some wonderfully thin potato chips 19:05 Look how pretty those are. 19:07 Now stick them in the lemon juice so they won't discolor. 19:10 I'll cut one more. 19:14 You can do as many potatoes as you want to do. 19:16 We do a lot of potatoes at home. 19:18 And after we dehydrated them in the dehydrator we would put them 19:23 into zip-lock baggies 19:24 and then we will always have potato chips to eat. 19:26 Now Jeff can do different styles. 19:29 He has done just the chips 19:31 which we would put on the dehydrator sheet. 19:34 And after he's put some sprinkles on them, 19:36 we're gonna put them right on the sheet 19:39 and we just lay them out really nice and thin 19:41 which we won't take time to do right now. 19:44 But basically you wanna get them out so that they do not touch. 19:47 And then sprinkle them with some of his magic dust. 19:51 You can use any kind of chicken style seasoning 19:55 or yellow yeast, garlic and onion powder, 19:59 maybe a little jalapeno. 20:00 Sometimes we even spray these to make them heat better. 20:05 Then you can put it back in the dehydrator, 20:09 set the timer and when it's all done, voila! 20:13 You have fresh potato chips. 20:16 Now these dried in about six hours. 20:18 And yet chips don't take long to dry. 20:20 What I like to do is to take a chip bag, a potato chip bag 20:24 and take the chips out, feed them to the dogs or something, 20:28 and then back fill it with our chips. 20:30 And then seal it again. 20:32 So we always have chips in our bag. 20:34 Oh wow, I just put them in a zip-lock bag. 20:36 Now here is another way that you can do the potatoes. 20:38 Jeff has made both the shoe-strings potatoes 20:41 of the thicker variety and the very thin variety. 20:44 You can use the thinner variety in casseroles 20:47 or you can just sprinkle them on salads. 20:50 They're really crunchy. 20:52 Very crunchy. 20:53 Very satisfying. 20:54 So they're great for salad toppings. 20:56 Ok, let's do one more recipe and this is a very favorite of ours 21:00 and it's a great snack for kids. 21:02 We're gonna do a recipe called apple crisps 21:05 using the dehydrator again. 21:06 The Fuji, Gala or Braeburn apples work the best. 21:10 We're gonna soak them in some pineapple or lemon juice. 21:13 And use some sucanat, cinnamon or cardamom and some nutmeg 21:17 to sprinkle on top. 21:20 Then we can use a little bit of almonds or allspice 21:23 and a pinch of salt too. 21:26 Ok,we're gonna take these apples 21:28 and you're gonna again use your V-blade slicer. 21:31 And we like the Fuji. 21:33 This is much too big for my safety device 21:35 but I will still use this here. 21:36 So first you start it, get a couple of good ones going. 21:39 You discard those. 21:40 And actually it's a little unhandy to use this guard 21:44 with this so big. 21:45 So I'll just keep my fingers where I know they are. 21:47 Until you go down far enough. 21:48 I make about sixteen slices 21:49 and I know I'm getting closer to the semen. 21:57 Seventeen. 22:00 Seventeen and a half. 22:01 Eighteen, nineteen. 22:02 That's about good. 22:03 Then I turn it over. 22:07 I do the same thing. 22:14 All right, now how can our viewers do this 22:16 if they don't have a V-blade slicer? 22:17 A really good knife. 22:18 They have to be as good as our chef in order to do this, right? 22:22 Yeah, a really good knife. 22:23 It's the same thing. 22:24 We'll dip them in the lemon juice. 22:27 The lemon juice keeps them from turning dark. 22:32 Keeps them from oxidizing. 22:35 I can do that while you get ready your spices. 22:38 Ok. 22:40 Again, this is a wonderful treat for summertime or wintertime. 22:45 We've got winter apples going so... 22:47 Let's make some for our kids' lunches, it's great! 22:51 If you want to save time, you just put them all 22:53 in a great big bowl, dip them in that lemon juice. 22:56 And here we go. 22:57 That's good, ok. 22:59 Then what I do, there's a lot of different ways to do this. 23:03 At home I have an old spice container with holes in it. 23:08 But I'm gonna do it like this here. 23:10 The spices that I've pre-done. 23:15 And I'm gonna make sure every- thing is fairly well covered. 23:18 This gets a little messy. 23:21 Just a little more than a little messy. 23:23 But all the smells are wonderful. 23:25 I wanna make sure that they get all covered. 23:26 Now other things you can do with these 23:29 besides using them as snacks is 23:31 you can make apple pie with them. 23:33 Yeah. 23:34 Makes a great apple pie. 23:35 So we're going to stick them into our food dehydrator. 23:37 And show you what they look like when they come out. 23:40 These are crispy, crunchy and sweet. 23:41 We call these God's candy. 23:45 They are so good too. 23:46 And kids love them. 23:48 They do make great apple pies too. 23:49 And we can do that maybe on another time. 23:51 All right. 23:53 For that I would use the thicker blade cutter. 23:55 And make really big chunks. 23:57 Okay. 23:58 We're gonna show everybody how good this stuff looks 24:00 when we come back. 24:01 So we encourage you to stay tuned 24:03 and we'll be back shortly. 24:07 We hope you've enjoyed "Let's Cook" 24:09 with Jeff and Nancy Riedesel. 24:10 Now let's take a moment to review 24:12 our joy of dehydrating recipes. 24:14 For the carrot-almond flat bread you will need: 24:18 two cups of sprouted grains; 24:20 one cup of shredded carrots or pulp; 24:23 one half cup of sprouted almonds; 24:27 five large soaked dates; 24:30 one half to three quarter cup of water, as needed; 24:35 and one quarter cup of raisins. 24:37 For the pizza flax crackers you will need: 24:41 two cups of golden flax, soaked in one quarter of water; 24:45 one quarter of an onion, minced; 24:48 two cloves of garlic, crushed; 24:51 one tablespoon of minced, fresh basil; 24:55 one teaspoon of oregano; 24:58 one and one half cup of shredded carrots; 25:01 one teaspoon of sea salt; 25:04 one half teaspoon of lemon juice; 25:08 one half ounce of sun-dried tomatoes, non-oil; 25:12 and three tablespoons of caraway seeds. 25:15 For the buckwheat veggie pizza you will need: 25:18 one and one half cups of sprouted buckwheat grouts 25:21 or sprouted barley; 25:23 one quarter cup of olive oil; 25:25 garlic, Italian spices and herbs; 25:28 two thirds cup of carrot pulp; 25:31 2/3 cup of soaked flax seeds; 25:34 one tablespoon of Bragg's Liquid Aminos; 25:37 1/2 cup of sun-dried tomatoes which is optional; 25:41 and one half to one whole jalapeno minced. 25:44 For the golden herb potato chips you will need: 25:47 seven large Yukon gold potatoes; 25:49 salt to taste; 25:51 garlic powder; 25:52 onion powder; 25:54 yellow flake yeast; 25:56 and cayenne pepper which is optional. 25:58 For the apple crisps you will need: 26:01 Fuji, Gala or Braeburn apples; 26:04 pineapple juice or lemon juice; 26:07 sucanat; 26:08 cinnamon or cardamom; 26:10 nutmeg; 26:11 allspice; 26:13 and a pinch of salt. 26:15 If you would like more information 26:17 or if you would like to contact Jeff and Nancy 26:20 you may write to 3ABN, Post Office Box 220, 26:23 West Frankfort, Illinois 62896. 26:26 Or call (800) 752-3226. 26:31 Now let's take a look at our finished recipes 26:33 with Jeff and Nancy. 26:37 Hello and welcome back! 26:38 We just have such an array of food that we've made in 26:42 our dehydrator. 26:43 Would you like to describe it for our audience? 26:44 I would love to do that. 26:46 The first thing we made was our carrot-almond flat bread 26:49 which as you can see is a flat bread 26:51 but it is good for putting some of your nut butter on it 26:55 and some sweet fruit cream. 26:57 Then we've made a savory pizza flax crackers. 27:02 Boy, is that ever good! 27:03 It's great to take for camping and hiking also. 27:05 Then we made some delicious apple crisps. 27:10 And you see we have round crisps and apple sticks. 27:13 It just depends on how you cut them up 27:15 and put them in the dehydrator. 27:16 Sprinkle them with that say delicious sprinkles of yours. 27:20 And, as you call it, the cuddie gras is our live veggie pizza. 27:28 Now that, for all the world, looks like cheese 27:30 on top of that pizza. 27:31 But I know that you've put something different on top. 27:34 It's grated acorn squash. 27:36 Grated butter nut squash maybe. 27:38 Oh, it's that too? 27:40 It's one of them squashy things. 27:42 When you use the butter nut squash you can make it look 27:44 like cheese. 27:45 And then we made some delicious potato chips 27:49 and there's three different sizes here 27:50 to show you how you can cut them up 27:52 and different ways of cutting them. 27:55 Put in the dehydrator. 27:56 You can see the dehydrator is a very useful tool in our kitchen. 28:01 So, we hope you've enjoyed this program. 28:03 And God bless you each one! |
Revised 2014-12-17