Your Key Ingredient:

NESCO Slow Cooker

Ingredients:

• 1 large onion, diced

• 1 can (10.5 oz) condensed cream of celery soup

• 1 can (10.5 oz) condensed cream of chicken soup

• 1 tbsp chopped fresh parsley

• 1 tsp poultry seasoning

• Black pepper to taste

• 4 boneless, skinless chicken breasts

• 2 cups reduced sodium chicken broth

• 2 cups frozen mixed vegetables or peas and carrots, thawed

• 1 can (16.3 oz) refrigerated biscuits – Buttermilk, Country, or Homestyle

Instructions:

1. 1. Add diced onion to your NESCO 6 Qt Slow Cooker and place chicken breasts on top.

   2. In a bowl, mix together both soups, parsley, poultry seasoning, and pepper. Spread the mixture evenly over the chicken.

   3. Pour in the chicken broth. Cover and cook on HIGH for 5 hours.

   4. About 1 hour before serving (after 4 hours of cooking), roll each biscuit flat and cut into 4 strips.

   5. Stir in thawed vegetables, then layer biscuit strips on top. Quickly replace the lid.

   6. Once the biscuits are cooked through (after about 60 minutes), remove chicken breasts, shred slightly, and return to the slow cooker. Stir gently—breaking up the dumplings a bit is perfectly fine.

   7. Cook an additional 10 minutes, then serve warm and enjoy!

Your Key Ingredient:

NESCO Slow Cooker

Ingredients:

• 3 pounds chuck or rump roast (see note)
• 2 tablespoons steak seasoning
• 1 tablespoon Italian seasoning
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 cups beef broth
• 1 pound baby carrots
• 2 pounds potatoes (red recommended), chopped into 2-inch pieces
• 1 large white or yellow onion, cut into chunks
• 1 stalk celery, chopped
• 2 teaspoons salt (or more to taste)
• 1 teaspoon black pepper (or to taste)
• 3 tablespoons cold water
• 3 tablespoons cornstarch

Instructions:

1. 1. Pat the roast dry with paper towels. Rub steak seasoning, Italian seasoning, garlic powder, and onion powder evenly over the roast.
   2. Place the roast in the slow cooker. Add beef broth, baby carrots, potatoes, onion, and celery around the roast. Sprinkle salt and black pepper over the vegetables.
   3. Cover and cook on Low for 8–9 hours or on High for 4–5 hours, until the roast is tender and easily pulls apart with a fork.
   4. Once the roast is done, remove it and the vegetables from the slow cooker and keep them warm.
   5. Turn the slow cooker to High and cook for 5–10 minutes, stirring occasionally, until the gravy thickens.
   6. In a small bowl, mix the cold water and cornstarch to make a slurry. Stir the slurry into the juices left in the slow cooker.
   7. Slice or shred the roast, and serve it with the cooked vegetables and gravy.

Looking for an easy Saint Patrick’s Day dinner recipe? We got you! Check out these delicious slow cooker stuffed cabbage roll recipe. These stuffed cabbage rolls are hearty and filling and always a hit!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Place the head of cabbage in the microwave for 14 minutes. Once the cabbage is cool enough to handle, peel off the leaves.
2. In a large bowl, combine the beef, pork, beaten egg, milk, onion, rice, salt, and pepper; mix well.
3. Place 1/4 cup of meat mixture onto a cabbage leaf. Roll up the cabbage burrito-style and put it into the slow cooker seam side down. Repeat with the remaining leaves and meat mixture.
4. In a small bowl, combine the tomato sauce, brown sugar, and Worcestershire sauce.
5. Pour the sauce over the cabbage rolls. Add bacon on top. Cook on low for 7-8 hours or on high for 4-5 hours, until the meat is cooked through. The filling should reach 160 degrees F.
6. Enjoy!

• 5 lbs. top round beef
• 1 tbsp. onion powder
• 1 tbsp. garlic powder
• 2 tsp. black pepper
• 5 jalapeños
• 1 cup soy sauce
• 1 cup brown sugar
• 1/2 cup Worcestershire sauce
• 2/3 cup balsamic vinegar
• 1/2 cup fresh orange juice
• 1/2 cup fresh grapefruit juice
• 1 tbsp crushed red pepper

1. If your beef isn’t pre-sliced, freeze for about 1 hour and use a NESCO® Food Slicer.
2. Combine garlic powder, onion powder, black pepper, and crushed red pepper.
3. Season both sides of the beef slices with the seasoning mix.
4. Mix jalapeños, soy sauce, brown sugar, Worcestershire sauce, balsamic vinegar, orange juice, and grapefruit to create your marinade.
5. Pour over seasoned beef and thoroughly massage the marinade into it.
6. Marinate in the fridge for 24 hours.
7. Arrange the jerky on your NESCO® Dehydrator trays.
8. Sprinkle a little crushed red pepper over each jerky slice.
9. Set the temperature to 160 degrees Fahrenheit.
10. Dehydrate for 4-5 hours.
11. Enjoy!

Slow Cooker Chili is one of our all time most popular recipes, come fall and winter thousands of people make it every day! The Chili is incredibly flavorful, it’s packed with protein and perfectly hearty, plus it’s a dinner everyone can agree on.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. In our 12 inch NESCO Electric Skillet, cook beef and onion at 325 degrees for 8-10 minutes or until beef is brown; drain.
2. In your slow cooker, mix beef mixture and remaining ingredients.
3. Cover and cook on high for 4 hours.
4. Serve the soup hot with bread or crackers for dipping!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Prepare gravy according to manufac. or family recipe and warm in NESCO slow cooker on high.
2. Score and cut each beef pack into 24 individual sections and form into 2 inch round balls.
3. Flatten balls into patties and place on grill or griddle at 325°, sprinkle seasoning on topside.
4. Sear burger, then flip and sear other side. Allow patty to cook for an additional minute.
5. Remove patties from griddle or grill and place into gravy flat. Stack burgers in layers.
6. All burgers should be submerged in gravy, add additional gravy if needed.
7. Cook burger patties in slow cooker on high for 2 hours, occasionally stirring the gravy gently, without disrupting the patties.
8. After 2 hours on high, turn the slow cooker to low and cook for another hour.
9. After cooking on low for an hour, turn the slow cooker to warm or off.
10. Enjoy burgers now or cool and prepare the 8 qt. cook pot for refrigeration.

Tip for preparing the perfect holiday slider:

1. Butter both sides of bun.
2. Add your burger patty.
3. Drop a little onion on the patty.
4. Add a dab of ketchup and enjoy!

Your Key Ingredient:

NESCO Sous Vide Cooker

Grocery Ingredients:

Directions:

1. Add water to your container or large pot.
2. Set the Sous Vide Cooker to the meat setting. (137 degrees Fahrenheit)
3. Rub the steak with 1/2 tbs. oil on all sides.
4. Season both sides with salt, black pepper, minced garlic and optional herbs.
5. Add the seasoned steak to a vacuum sealed bag.
6. Place the steak in the water bath and make sure it is fully submerged.
7. Cook for at least 1 hour.
8. When the timer goes off, remove the bag from the water bath and transfer the steak to the fridge for 10 minutes.
9. Remove the steak from the vacuum sealed bag and wipe off the moisture with paper towels.
10. Season with more salt and pepper.
11. Turn on your 12 Inch Electric Skillet to medium-heat. Add the remaining olive oil. Once, hot, add the steak and sear about 1 minute per side.
12. Slice against the grain and serve with potatoes or veggies.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

• 1 lb. 80% lean ground beef
• 1 large egg, beaten
• 1/4 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 tsp. minced garlic
• 1/4 tsp. black pepper
• 1/4 tsp. salt
• 18 ounce jar grape jelly
• 13 ounce Honey BBQ sauce
• Optional: Buy instead of making meatballs: 32 ounce bag frozen cooked meatballs (About 55)

Directions:

1. Preheat your NESCO Electric Skillet or Oven to 400 degrees°F.
2. In a large bowl, combine the meat, egg, breadcrumbs, onion, garlic, salt, and pepper.
3. Use a medium cookie scoop or your hands to form 1 1/2 inch balls and place in skillet. Cook until no longer pink in middle.
4. In the slow cooker, combine the grape jelly and honey BBQ sauce.
   Stir until well combined.
5. Add meatballs. Stir so all meatballs are coated with sauce.
6. Cook on high for 3 hours or on low for 5 hours, occasionally stirring.
7. Serve warm. Sprinkle with thinly sliced green onions, if desired.

(Optional: thinly sliced green onions for garnish)

This recipe produces the most flavorful gryos, and can be made in a slow cooker. Topped with fresh vegetables, and a homemade tzatziki sauce, this tasty dish couldn’t be easier to make from home!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

1/2 pound cooked gyro meat (homemade or deli bought)
1/2 teaspoon oil
2 slices pita bread
2 tablespoons feta cheese
2 tomatos (sliced)
1/3 cup lettuce (chopped)
1/4 red onion (sliced)
Tzatziki Sauce

Homemade Tzatziki Sauce:

1 cucumber
1-2 tablespoons fresh lemon juice
1 1/2 cups Greek yogurt
2 tablespoons olive oil
1 clove garlic (minced)
1 tablespoon dill (chopped)
salt & pepper to taste

Directions:

1. Toast pitas in a toaster or place in the oven until heated.
2. Prep toppings and prepare tzatziki sauce.
3. Cut the gyro meat into thin strands and place into slow cooker.
4. Add meat to pita bread and top with desired toppings.

Looking for a dish that will make you seem like a gourmet chef without too much stress? This Surf ‘N’ Turf With Garlic Cream Sauce is the way to go. Cooked on our Double Burner, it can be made anywhere and is the perfect date night or dinner party recipe. The trick with this recipe is to be patient. Make sure you aren’t rushing through the searing of the steaks or shrimp. Using fresh garlic in this will give far better flavors than jarred or powdered.

Your Key Ingredient: 

NESCO Double Burner

Grocery Ingredients:

Steaks

2 New York Steak strip steaks
Salt and pepper
1 tablespoon olive oil

Shrimp

2 tablespoons butter
8 ounces deveined

Garlic Cream Sauce

1 tablespoon butter
4 cloves garlic
1/2 cup chicken broth
1 cup heavy cream
1/2 cup fresh shredded parmesan cheese
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

Instructions:

Burner 1:

Pat steaks dry with paper towel. Season with salt and pepper.

Heat a large skillet over medium-high heat. Sear steaks for four to five minutes each side until browned and cooked to desired doneness. Transfer steaks to a warm plate to rest.

Burner 2:

Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add shrimp to the skillet, season with salt and pepper, and sear about two minutes until just cooked and pink. Transfer to a bowl and set aside.

To the same skillet, the shrimp cooked in, make the garlic cream sauce. Add butter and garlic. Sauté about one minute.

Pour in the broth, and allow to reduce to half, while scraping any burnt bits off the bottom of the pan.

Reduce heat to low-medium. Add the cream and bring to a simmer, while stirring occasionally. Add in the parmesan cheese; allow to melt through the simmering sauce. Season with salt and pepper to your taste.

Add the shrimp back into the pan and gently mix to coat shrimp.

Serve over steaks and sprinkle with parsley.

We have yet to find someone who isn’t a fan of our Italian Beef Sliders. Piled high with tender roast, melty cheese, and crunchy pepperoncini, people usually fill their plates with more than just one of these delicious mini sandwiches. Your NESCO 6 Qt. Slow Cooker makes this recipe easy: simply add ingredients, choose your heat settings, and set it until you’re ready to assemble and enjoy.

Your Key Ingredient:

NESCO 6 Qt. Slow Cooker

Grocery Ingredients:

4 lb boneless beef chuck pot roast
2 tsp salt
1 tsp pepper
1 tsp garlic powder
2 tsp Italian seasoning
1, 15 oz can tomato sauce
2 green bell peppers, sliced
2 yellow onions, sliced
1, 12 oz jar sliced pepperoncini
10 sandwich rolls, split and toasted

Instructions:

1. Spray the crock of a NESCO® 6 Qt. Slow Cooker with cooking spray.
2. Drain the pepperoncini, reserving three tablespoons of the liquid.
3. Combine the salt, pepper, garlic powder, and Italian seasoning in small bowl.
4. Trim the fat from the roast and season each side with roughly one-third of the seasonings and place in Slow Cooker.
5. Pour the tomato sauce over the roast.
6. Top with the green bell peppers, onions, and pepperoncini.
7. Sprinkle the remaining third of the seasonings on top as well as the reserved pepperoncini liquid.
8. Place the lid on the slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
9. Use two forks to shred the meat and serve on toasted sandwich rolls.

1. Preheat NESCO® 12″ Electric Skillet to 300ºF. Add oil and stir to coat skillet bottom. Add onions and peppers, cook for 2 minutes. Add water and stir until onion/pepper mixture is soft and water has evaporated (about 3-4 minutes).
2. Remove mixture and keep warm. Warm buns until lightly toasted. Place 1 oz cheese on each warm bun.
3. Increase heat in skillet to 350ºF. Season meat with salt and pepper. Sear each piece of meat 1-2 minutes per side until browned. Note: overcooking meat will cause it to be tough.
4. Place meat on cheese and top with onions and peppers.

Who doesn’t love the sweet, savory, tangy taste of a Bloody Mary? Now you can get that same great flavor all day, in your jerky!

Your Key Ingredients:

NESCO Food Slicer 
NESCO Food Dehydrator

Grocery Ingredients:

2 lbs of lean beef or venison
1 cup thick Bloody Mary mix, we like Major Peters’
1/3 cup Worcestershire sauce
1 tbsp horseradish
2 tsp salt
1 tsp black pepper

½ tbsp celery salt
½ tsp Cajun seasoning
¼ tsp cayenne

2 tbsp dried tomato powder (optional)

Instructions:

1. Slice meat to 1/2-1/4″ thick with slicer for uniform pieces.
2. Place meat, Bloody Mary mix, Worcestershire, horseradish, salt and pepper in a large vacuum seal bag or zip top bag. Vacuum seal the bag on the marinate setting and seal the top, and the move everything around inside the bag to make sure it’s coated. Refrigerate at least 6 hours, preferably overnight.
3. Combine dried tomato powder (optional), celery salt, cayenne and Cajun seasoning in a small bowl.
4. Remove strips from bag, patting excess liquid off with a paper towel, and sprinkle each side of the meat with the dry spice mix.
5. Place strips on dehydrator trays and dry at 160 degrees for 7-10 hours.
6. Enjoy on its own or in your Bloody Mary.

Please the whole family tonight with Beef Stroganoff Dinner. Your NESCO Roaster Oven makes this comfort meal easy. Pour over buttered egg noodles, or alternatively, rice or polenta. We like serving with fresh bread to soak up every last drop of rich, creamy sauce.

Your Key Ingredient:

NESCO 18 Qt. Roaster Oven

Grocery Ingredients:

6 lbs round steak, cut into 1″ cubes
4 large onions
1/4 cup butter
1 lb fresh whole mushrooms
6 cups beef stock (or 2 cups beef stock, 1 cup burgundy wine, and 2 cups tomato puree)
1 tsp rosemary, crushed
1 Tbsp parsley, chopped
1 tsp salt
1 Tbsp lemon pepper
4 Tbsp cornstarch
2 cups sour cream
1 lb package egg noodles

Instructions:

Stroganoff

1. Preheat NESCO® Roaster Oven to 450º F. Add butter and stir until melted. Add onions and meat. Cover and brown 10 minutes.
2. Reduce heat to 325º F. Add mushrooms and herbs, brown another 10 minutes. Add beef stock and/or optional liquids. Cook 1½ to 2 hours.
3. At serving time, stir cornstarch into sour cream, then add stroganoff. Heat for 2 minutes.

Buttered Noodles

1. Prepare 1 lb package egg noodles according to package directions. Melt 1/2 cup butter. Drain and rinse noodles. Spoon into 8″ glass dish.
2. Pour melted butter over noodles to coat. Stir. Cover with foil. Place in steam unit to hold while stroganoff is baking.

Our gourmet Stuffed Peppers recipe is bursting with flavor. Not only is this meal the perfect size for single servings, but it’s also filling and nutritious. NESCO’s 6 Qt. Roaster Oven infuses peppers with the savory stuffing. You can make this recipe up to two days ahead by filling peppers and storing them in the fridge to cook later.

Your Key Ingredient:

NESCO 6 Qt. Roaster Oven

Grocery Ingredients:

1 pound sausage meat
1 medium onion, chopped
3 stalks celery, diced
2 cups hot water
2 cubes chicken bouillon
1 cup brown rice
8 ½ oz can Lima Beans (optional)
10oz can cream of chicken soup
1 tsp poultry seasoning
1/2 tsp pepper

Instructions:

1. In cookwell, brown sausage at 350° F. Drain off grease.
2. Lower temperature to 200° F. Add onions and celery. Stir until soft.
3. Add hot water, bouillon, and rice and cook 3/4 hour.
4. Add soup and Lima Beans. Add seasonings to taste.
5. Set aside stuffing in a large bowl.
6. Prepare 4 large green peppers. Slice top off each pepper. Remove stem and seeds. Fill each pepper with mixture above.
7. Place stuffed peppers on rack in cookwell of NESCO® 6 Qt. Roaster Oven. Add 1/4 cup hot water. Cook for 1 ½ hours or until tender at 200° F.
8. Note: To cut fat, use turkey, low-fat sausage, non-fat soup, and brown rice. Serves 4. This recipe was submitted by Luella Smith who lives in Dalzell, South Carolina.

Pot Roast

Your Key Ingredient:

NESCO 18 Qt. Roaster Oven or NESCO Slow Cooker

Grocery Ingredients:

2 (5 to 6 lb) pot roast
6 large onions, cut in half
20 whole small red potatoes, peeled
5 Tbsp margarine, melted
1 tsp browning sauce
10 medium carrots, cut into chunks

Instructions:

1. Set Rack in NESCO® Roaster Oven cookwell. Preheat Roaster Oven to 350 ̊ F.
2. Lightly wipe cookwell and rack with cooking oil. Arrange meat and vegetables on Rack. Stir together margarine and browning sauce; brush over meat. Cover and roast 10 minutes.
3. Reduce temperature to 300 ̊F. Cover and roast 30 to 40 minutes for medium (145 ̊F on meat thermometer); 45 to 60 minutes for well done (160 ̊F on meat thermometer).

For slow cooking: Brown meat then reduce temperature to 250 ̊F and roast 2 to 3 hours or until tender. Serves 10 to 12.

Our smoky Barbecued Jerky recipe is made for adventurers on-the-go and can be prepared right in your NESCO Dehydrator. A combination of cayenne pepper and Dijon adds just the right amount of kick for the perfect chewy snack. Don’t get caught hungry mid-hike. From the trailhead to the mountain range, this recipe will satisfy you every step of the way.

Your Key Ingredient:

NESCO Dehydrator

Grocery Ingredients:

2 Tbsp brown sugar
2 Tbsp white sugar
1 Tbsp oil
1/4 cup minced onion
1 cup beer
2/3 cup ketchup
2 Tbsp cider vinegar
2 Tbsp Worcestershire® sauce
2 Tbsp ground ginger
1 tsp salt
1 tsp minced garlic
1 tsp Dijon mustard
1 tsp liquid smoke
1/2 tsp freshly ground black pepper
Dash of cayenne pepper
1 lb meat strips

Instructions:

1. Combine sugars, oil, and onion in a pan. Heat and stir.
2. Reduce heat, cook until onions caramelize. Add beer. Simmer. Cool.
3. Mix remaining ingredients together with the exception of strips. Allow at least 15 minutes for flavors to blend, then puree in blender.
4. Add strips. Marinate at least one hour. For longer marinating time, place in refrigerator in a covered container or in an air-tight plastic bag.
5. Remove from marinade and place in your NESCO® Dehydrator on dehydrator trays at 145° F. Dry approximately 6 to 12 hours until chewy.

Spend more time with the family and less time in the kitchen this holiday season with our Prime Rib. Using your NESCO 18 Qt. Roaster Oven, you can enjoy tender, mouthwatering rib roast in just a few hours. Simply heat the oven and place roast in the cookwell until it reaches your desired temperature. Trust us, this recipe is one worth saving.

Your Key Ingredient:

NESCO 18 Qt. Roaster Oven

Grocery Ingredients:

6 to 8-pound beef rib roast
6 cloves garlic, minced
1 tsp cracked black pepper
1 ½ tsp thyme, dried

Instructions:

1. Combine seasonings. Press evenly into surface of roast.
2. Heat 18 Qt. NESCO® Roaster Oven to 325° F. Place roast in cookwell.
3. Slow cook 13 to 15 minutes per pound. Use a meat thermometer to check doneness. 130°F – Rare. 135°F – Medium Rare. 140°F – Medium. 150°F – Well Done. Serves 8-10.

Your family won’t be able to resist a second helping of our Barbecued Beef Short Ribs. Slathered in gravy and seasoned with vegetables, these short ribs go fast around hungry stomachs. And forget about spending hours at the stove; with your NESCO Pressure Cooker, this meal is ready in just about 40 minutes. We recommend serving on a heap of mashed potatoes.

Your Key Ingredient:

NESCO Pressure Cooker

Grocery Ingredients:

6 lbs short ribs, cut in pieces
3 Tbsp bacon fat (or vegetable oil)
2 tsp salt
2 Tbsp green pepper, chopped
1/4 cup onion, chopped
2 cups ketchup
2 tsp celery seed
1/4 cup brown sugar
1/4 cup lemon juice
1 Tbsp dry mustard
2 cups water

Instructions:

1. Place removable cooking pot in pressure cooker. Add fat or oil. Select the “BROWN” setting on the control panel of your NESCO® Pressure Cooker.
2. Add ribs and begin browning. When the meat is browned, press START/STOP button and add remaining ingredients. Place the lid on the pressure cooker and lock in place.
3. Turn Pressure Regulator Knob to “Pressure” or “Seal”. Set pressure setting to “HIGH”. Set desired cooking time to 40 minutes. After the 40 minutes is completed, release pressure and remove ribs. If additional cooking time is needed, reset pressure cooker to add desired cooking time.

Gravy Option:

1. When meat is done, remove ribs from cooking pot. Measure the amount of liquid remaining in cooking pot. In a separate bowl, mix 2 tablespoons flour and 1/4 cup cold water for each cup liquid.
2. Using the BROWN function, heat the liquid to boiling. Slowly add the flour/water mixture while stirring. Cook until thickened, stirring constantly.
3. Add meat back in cooking pot and stir to coat meat with gravy. Serves 4 to 8. NOTE: The PC6-25P 3-in-1 Pressure Cooker Regulator Knob identifies Pressure as ‘SEAL’ and Steam as ‘VENT’.

Stay full and satisfied on the trail with our Backpacking/Camping Goulash. This recipe is portable, nutritious, and easy to cook right at the campsite. Simply dry ingredients in your NESCO Dehydrator beforehand and rehydrate with water whenever you want. It doesn’t matter if you’re far from home: even by the light of the campfire, you’ll find comfort in this hearty meal. 

Your Key Ingredients:

NESCO Dehydrator
NESCO Fruit Roll Sheets

Grocery Ingredients:

1 Tbsp olive oil
1½ lbs lean ground turkey or lean ground beef
1 cup onion, chopped (¼ inch pieces)
1 tsp garlic, fresh
1 tsp salt
1/2 tsp oregano, dried
1/2 tsp black pepper
28 oz can tomatoes
7 oz shell or elbow macaroni (add after re-hydrating)

Instructions:

This makes a great backpacking meal. Once this mixture is dehydrated, it is extremely lightweight. To re-hydrate, just add water, heat, and serve.

1. Place oil, turkey, and onion in large frying pan. Saute on high heat until turkey and onions are thoroughly cooked. Stir often to break mixture into small pieces.
2. Add seasonings and tomatoes. Squeeze tomatoes into smaller pieces. Reduce heat to medium-low and cook until most of liquid has evaporated.
3. Remove from heat. Allow to cool. Lightly oil 2 NESCO® Fruit Roll Sheets. Spread 2 cups evenly on each sheet. Dry at 145º F in NESCO® Dehydrator for 6 hours or until all pieces are thoroughly dry. Store in air-tight container. Label with name, date, and weight. Seal and refrigerate up to 6 months. Shelf life is 3 weeks. Wet weight is 2 pounds. Dry weight is 10 oz.

To Re-hydrate:

1. Put dehydrated contents in pan, add 2 cups of boiling water, stir, cover, and allow to rehydrate for at least 30 minutes.
2. Remove cover and cook over medium heat until any excess liquid evaporates. Stir occasionally.
3. In separate pan, bring 2 cups water to a boil on high heat. When boiling, add shell or elbow macaroni. Stir, cover, and remove from heat.
4. Let stand 10 minutes. Add meat mixture to cooked pasta. Stir and serve. Serves 4 to 6.

Recipe submitted by Karen Thomas of Corona, California.