BAKED POTATO SLICES

4 medium sized potatoes
1 tsp. garlic salt
2 tbs. melted butter
2 tbs. chopped fresh parsley
4 tbs. grated Cheddar cheese
1 1/2 tbs. Parmesan cheese

Clean potatoes well, cut potatoes into thin slices leaving the skins on.
Put potatoes in a baking dish. Sprinkle with salt and drizzle with butter. Sprinkle with parsley.
Bake potatoes at 425 degrees for about 50 minutes.
Remove from oven. Sprinkle with cheeses.
Bake potatoes for an additional 10 to 15 minutes until lightly browned,
cheeses are melted and potatoes are fork tender.

http://recipecircus.com/recipes/A1FamilyCookbook/VEGETABLES/BAKED_POTATO_SLICES_.html

Daddy's Quick Fish Chowder

2 lbs. cod or haddock fillets, chopped
2 cups boiling water
4 slices bacon, diced
4 cups whole milk
6 large potatoes, cubed
1 large onion, sliced thinly
salt and pepper to taste

In dutch oven, fry bacon til crisp. Remove and drain on paper towels. In bacon drippings, saute onion until soft. Add potatoes and water and cook 10 minutes over medium heat. Add fish and simer 20 minutes. Stir in milk and seasonings and heat to boiling.

http://recipecircus.com/recipes/vishusvi/FISHandSEAFOOD/Daddy39s_Quick_Fish_Chowder.html

Candied Citrus Peel

zest of 4 lrg. lemons, 3 oranges, or 2 grapefruit
1 cup sugar
1/3 cup water

First simmer zest in 1 quart water for 6 min. Drain, rinse with cold
water, and set aside. Bring sugar and water to simmer. When sugar
dissolves, cover pan and boil a few minutes until last drops of syrup fall
from the end of a metal spoon to form a thread. Remove from heat, stir in
peel, and steep 1 hr. Ready to use or store covered in refrigerator.

Apricot, Peach or Nectarine leather

1 gallon pitted apricots, peaches or nectarines
1 1/2 cups unsweetened pineapple juice
honey
3 tsp. almond extract (optional)

Place the pitted fruit and pineapple juice in a large, heavy pot. Cover the pot and set it over low heat. Cook the fruit until it is soft. Drain off the juice well, lifting the fruit from the sides of the strainer to allow all the juice to run out freely. The more juice strained out, the quicker the process of "leather-making". The juice is too good to discard. Can or freeze, or drink fresh.

Run the fruit through a blender, food mill, or sieve, removing the skins if you prefer a smooth product, or use the skins as part of the pulp for the leather. Sweeten the pulp to taste with honey and add the almond extract if you wish. The
pulp should vbe as thick as apple butter or more so. Spread it on lightly oiled cookie sheets or clear plastic wrap, so that is 1/4 inch thick. If it is much thicker than this, it will take very long to dry. Put in dehydrator, or in oven, at 120 F and leave the oven door slightly open to allow moisture to escape.
When the leather is dry enough and roll it.

Apple-Banana Fruit Leather

2 bananas
2 cups applesauce

Blend ingredients in blender until pureed.
Dry in dehydrator for 7 1/2 hours at 125 degrees.

Campers Tomato Leather

1/3 onion, minced
2 garlic cloves, minced
2 tablespoons olive oil
12 ounces tomato paste
1 teaspoon salt
1 pinch sugar
2 teaspoons parsley, chopped
ground black pepper, to taste
1 pinch basil

Saute onions and garlic in oil until soft and golden. Add remaining ingredients and cook slowly for 10 minutes. Spray a non stick cookie sheet with cooking spray. Spread tomato mixture over sheet in thin layer. Dry in a 140*F. oven, with the door open to first stop, for about 6 hours. Roll leather and store in a plastic bag.
May be frozen. To reconstitute, add a volume of water that is 3 times the volume of leather. For leather that fills 1/2 cup, add 1 1/2 cups of water. Cook and stir over low heat until sauce is warm and smooth.

Passion Strawberry Fruit Leather

2 cups washed cored and roughly chopped fresh strawberries
2 tablespoons passionfruit syrup (juice or flavoring)
3/4 cup applesauce (I use non-sweetened)
nonstick cooking spray

Purée chopped strawberries with the applesauce and passionfruit syrup.
Spray the fruit leather sheet of your dehydrator (the one without holes) with a light coating of non-stick cooking spray.
Pour the puréed fruit carefully into the tray set into the bottom section of your dehydrator. Dehydrate at full power for up to 8 hours, depending on the power of your machine, checking periodically toward the end of that time to see that there aren't any wet or sticky spots.
When done, cool for a couple of minutes and carefully slide a butter knife or thin spatula under the leather.
Cut into 2-4 pieces and roll into cylinders. Store in zip lock baggies.

Lamb Jerky

750 g lamb fillets
toothpicks
1/4 cup soy sauce
1/4 cup worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon celery seeds

Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the lamb in relatively long strips (say 15cm / 6").
Combine all marinade ingredients in a bowl, mix well and add lamb.
Put on a plate or shallow dish, cover and marinate overnight in refrigerator. Turning once or twice to re-coat is a good idea.
Place foil on a lower rack in the oven to catch fat / marinade.
Put a toothpick through each end on the lamb and use it to hang the meat from the top rack without the meat touching the rack.
Cook for 6-8 hours at 60C (140F) with the oven door ajar until dried to desired taste. The door only has to been open a little to let out steam so just pry open a little with a fork or similar.

- Peter J

Frontier Jerky

1 lb lean meat, thinly sliced
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
1 teaspoon garlic powder

Combine all ingredients except meat in a large ziploc bag.
Shake to combine.
Add sliced meat and marinate in the refrigerator for 4 hours or overnight.
Dry in dehydrator for about 5 hours.

- Theresa/ Thunderbird

Venison Jerky

1/3 cup Worcestershire sauce
1/4 cup soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt and pepper
1/4 teaspoon liquid smoke
2 lbs thin sliced venison or beef

Combine all ingredients in a ziploc bag.
Add meat.
Shake to coat.
Let marinate 4 hours or overnight.
Put into dehydrator and dry about 5 hours.