Quality Food Storage from Augason Farms

Quality Food Storage from Augason Farms Premium 4 Person One Year Kit 372 Total #10 Cans and one 4 gal Emergency Food Supply Pail (22 pouches) Dehydrated Potato Slices Hard White Wheat Dried Whole Eggs Bacon Flavored Bits Vegetarian Meat Substitute 51 Servings (30 cans/1,530 total servings) NET WT. 4 lbs 14.0 oz (2.21 kg) 71 Servings (8 cans/568 total servings) NET WT. 2 lbs 1.0 oz (935 g) 192 Servings (8 cans/1,536 total servings) NET WT. 2 lbs 2.0 oz (963 g) Augason Farms dehydrated vegetables are dried by a low heat process that removes moisture. The size of the vegetables will shrink, which means there will be more servings in each container. Dehydrated Potato Slices Augason Farms Dehydrated Potato Slices are a hassle-free way to add potatoes to any casserole, soup, or potato salad. Spicy Potato Slices (Recipe for outdoor grill) 1 teaspoon dried thyme, crushed 1/2 teaspoon paprika 1/2 teaspoon garlic salt 1/8 teaspoon freshly ground pepper 2 tablespoons olive oil 2 cups Augason Farms Dehydrated Potato Slices 1 sweet onion sliced 1/4 cup light sour cream 1 tablespoon snipped fresh chives double fold. Fold remaining edges to enclose vegetables, leaving a space for steam to escape from packet. Place packet on the rack on an uncovered grill directly over medium heat for 20-30 minutes or until potatoes are tender. Serve with chives. Distributed by 18 Servings (3 cans/54 total servings) NET WT. 6.4 oz (181 g) 28 Servings (2 cans/56 total servings) NET WT. 1 lb 4.0 oz (566 g) Breakfast Bake 2 cups Augason Farms Dehydrated Potato Slices 1 large bag of broccoli 1 cup cheddar cheese 3 cups eggbeaters 1 cup low fat, cooked ham cubes 1 cup turkey sausage, cooked and crumbled 432 West 3440 South Salt Lake City, Utah 84115 2010 Shelf Life: Best when stored in a cool dry place at temperatures between 55 and 70 degrees F. Sealed: to 25 years / Opened: to 1 year MM Date Opened DD 21 SERVINGS NET WT. 1 LB 4.0 OZ (566 g) Serving Size: 1/2 cup (10g) Servings Per Container: 18 Serving Size: 1/2 cup () Servings Per Container: 28 0.5g 1% 5g Saturated Fat 1.5g 215mg 15mg 1% 90mg 0g 1 6g 23% 31g 1% 0mg 70 from Fat 0 0g 0g 0mg 0mg 115mg 5% 0mg 15mg 1% 1g 8g 3% 16g 5% 3% less than 1g 2g Sugars 0g Sugars 4g Sugars 1g Protein 6g Protein 6g Protein 2g Protein 1g Protein 0g 1 per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 INGREDIENTS: Hard white wheat berries. OPTIMUM SHELF LIFE: 10 YEARS INGREDIENTS: Whole eggs, sodium OPTIMUM SHELF LIFE: 10 YEARS INGREDIENTS: Textured vegetable protein silicoaluminate (as an anticaking agent). 8 290 from Fat 30 3g 5% Saturated Fat 0.5g 3% 15mg 690mg 29% 55g 1 2g Sugars 11g Protein 7g 1 per gram: Fat 9 per gram: Fat 9 OPTIMUM SHELF LIFE: 30 YEARS Sugars 0g less than 1g Sugars 2g from Fat 0 Serving Size: 1/2 cup (79g) Servings Per Container: 19 0mg 71% 0g 40 0.5g Total F Sat Fa Choles Total C Dietary Calorie YYYY Serving Size: 1 Tbsp (5g) Servings Per Container: 192 from Fat 5 Die SERVING SUGGESTION 15 15% per gram: Fat 9 OPTIMUM SHELF LIFE: 30 YEARS 25% OPTIMUM SHELF LIFE: 25 YEARS INGREDIENTS: Sliced freeze dried INGREDIENTS: strawberries. sodium bisulfite. Use: As a snack, in desserts, fruit smoothies, etc. Yield: 1/2 cup of sliced strawberries. Cover potatoes with water and let stand for 15-30 minutes, or simmer until tender. Salt as desired. 1. Mix 1/2 cup strawberries to 1 cup of warm water. 2. Let stand for 5 minutes. 3. Serve. Use in scalloped potatoes, fried potatoes, potato salad, soups and stews. Potato slices preserved with OPTIMUM SHELF LIFE: 10 YEARS INGREDIENTS: Contains allergen: Wheat. Contains allergen: Eggs. Contains allergen: Soy. Pasteurized fully dehydrated whole eggs. No refrigeration necessary. Use as called for in favorite recipes. 1. Add 2 parts water to 1 part Vegetarian Meat Substitute Bacon Bits. 2. Bring to a boil. 3. Reduce heat and simmer for 20 minutes, stirring occasionally. 1. Add 2 1/2 Tablespoons dry whole egg powder to 2 1/2 Tablespoons warm water and mix well. Cook as desired. Each 1 cup of dry Vegetarian Meat Substitute Bacon Bits equals about 1 pound of bacon bits. Yield: 1 whole egg. Can be used in baking and cooking. For example, use in omelets, french toast, bread, muf ns, cookies, cakes, etc. They re also great to take on camping trips. When using with other dry ingredients, it is not necessary to reconstitute the whole egg powder. Simply add to other dry ingredients and increase liquid requirements by necessary amount. Suggested Uses: Vegetarian Meat Substitute Bacon Bits provide long-lasting crispiness with the look vegetables, casseroles, omelets and other egg dishes, hors d oeuvres, cheese spreads, biscuits, salad dressings, snack dips, and soups. Jam Recipe (keep refrigerated) Yield: Single batch. 1 cup of sliced freeze dried strawberries 1/3 cup of sugar 2 Tablespoons of Ultimate Gel bits (dextrose, partially hydrogenated vegetable oil [soybean and cottonseed], bleached enriched wheat powder, corn starch, baking soda, sodium acid pyrophosphate, salt, regular monocalcium phosphate, whole eggs (whole eggs, sodium silicoaluminate [as Contains allergens: Dairy, eggs, soy and wheat. Cover strawberries with water. Add sugar to strawberries and stir well until sugar is dissolved. Slowly sprinkle Ultimate Gel while stirring to prevent lumps. May add additional water to desired consistency. Cold water 2 1/2 cups Pancake mix 3 1/3 cups Yield: 18 4 inch pancakes 1. Add mix to cold water. Do not over mix. 2. Add more water until desired consistency. 3. Preheat oiled skillet, griddle to 375 F. 4. Cook pancakes 1 to 1 1/2 minutes per side or until golden brown, turning only once. Mix 2 1/4 cups of mix, 2 cups cold water, and 2 Tbsp oil. Batter will be slightly lumpy, do not over mix. Pour Recipes included: Whole Wheat Brownies and Whole White Wheat Bread. Recipes included: Potato Shreds Casserole and Morning Moo s Chocolate Snicker Doodles. Chicken Flavored Vegetarian Meat Substitute Creamy Potato Soup Mix 41 Servings (8 cans/328 total servings) NET WT. 2 lbs 6.0 oz (1.07 kg) Recipes included: Bacon and Onion Ranch Dip and Morning Glory Scrambled Eggs. Recipes included: Sweet Glory Strawberry Recipes included: Spicy Potato Slices and Breakfast Bake. steaming stops. Recipes included: Blueberry Pancake with Blueberry Topping and Blueberry Pancake with Berry Compote & Yogurt. Hearty Vegetable Beef Soup Mix Hearty Vegetable Chicken Soup Mix Chicken Bouillon 33 Servings (2 cans/66 total servings) NET WT. 3 lbs 10.0 oz (1.64 kg) Vegetable Stew Blend 40 Servings (2 cans/80 total servings) NET WT. 2 lbs 1.0 oz (935 g) 21 Servings (2 cans/42 total servings) NET WT. 2 lbs 12.0 oz (1.24 kg) 21 Servings (2 cans/42 total servings) NET WT. 2 lbs 12.0 oz (1.24 kg) 921 Servings NET WT. 4 lbs 1.0 oz (1.84 kg) Serving Size 1/4 cup (26g) Servings Per Container 41 Serving Size: 1/3 cup (49g) Servings Per Container: 33 90 from Fat 30 from Fat 70 11% Saturated Fat 4g 0g 0g 0mg 0mg 1180mg 49% 1070mg 45% 400mg 32g 11% 18g 38g 13% 39g 13% 1g 1g 5% 2g 5g Sugars 5g Protein 7g 1 1 5 7 per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 Protein 2g Sugars 3g 0g 50mg Protein 3g 0mg Sugars 2g 0g Protein 11g 4 Sugars 4g from Fat 0 1010mg 5 0mg 1 from Fat 0 170 7g 4g from Fat 0 Serving Size: 1/2 tsp (2g) Servings Per Container: 921 170 23% 0mg 550mg from Fat 0 Serving Size: 1/3 cup (57g) Servings Per Container: 21 19% 70 7g 5% Serving Size: 1/3 cup (57g) Servings Per Container: 21 200 3g Serving Size: 1/4 cup (23g) Servings Per Container: 40 OPTIMUM SHELF LIFE: 10 YEARS OPTIMUM SHELF LIFE: 10 YEARS OPTIMUM SHELF LIFE: 25 YEARS INGREDIENTS: Creamer (maltodextrin, palm INGREDIENTS: salt, autolyzed yeast extract, hydrolyzed corn protein, INGREDIENTS: chopped onion, carrot dices, celery slices, red and green bell peppers. dextrose, disodium inosinate, disodium guanylate. To reconstitute: 2 parts water, 1 part chicken bits. Simmer about 10 minutes. (chicken soup base [corn syrup solids, salt, corn starch, hydrolyzed corn, soy protein, rendered chicken fat, sugar, onion powder, disodium inosinate, disodium guanylate, spices, turmeric, dehydrated parsley, silicon dioxide], salt, sugar, yeast extract, sweet whey, turmeric, garlic powder, caramel color, dehydrated Each 1 cup of dry Vegetarian Meat Substitute Chicken equals about 1 pound of chicken. Contains allergens: Dairy, wheat and soy. Contains allergen: Soy. Soup Mix 2/3 cup 1 1/3 cups 2 cups 1. Add stew mix to cold water. 2. Slowly bring to boil, stirring frequently. 3. Simmer until vegetables are tender, 15-20 minutes, stirring occasionally. 4. Season to taste. (May add bouillon, tomato, and meat.) Servings 2 4 6 Servings 2 4 6 Water 2 1/4 cups 4 1/2 cups 6 1/2 cups Stew Mix 1/2 cup 1 cup 1 1/2 cups Water 2 cups 4 cups 6 cups 21% 5g 0mg Sugars 4g Sugars 0g Protein 0g 1 4 17% 0g 2 Protein 7g 11 11 1 4 per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 OPTIMUM SHELF LIFE: 25 YEARS OPTIMUM SHELF LIFE: 25 YEARS OPTIMUM SHELF LIFE: 10 YEARS INGREDIENTS: Long grain white rice, lentils, elbow macaroni (semolina, niacin, ferrous sulfate INGREDIENTS: beef bouillon (beef base [salt, hydrolyzed soy protein {including partially hydrogenated soybean oil}, sugar, torula yeast, corn starch, caramel color, maltodextrin, acid), chicken bouillon (chicken soup base [corn syrup solids, salt, corn starch, hydrolyzed corn, soy protein, rendered chicken fat, sugar, onion powder, disodium inosinate, disodium guanylate, spices, turmeric, dehydrated parsley, silicon dioxide], salt, sugar, yeast extract, sweet whey, turmeric, garlic powder, caramel color, dehydrated onion), carrot dices, celery slices, chopped onion. Contains allergen: Dairy, wheat and soy. Yield: 1 cup. Add 1/2 teaspoon of mix to 1 cup of water. Long grain white rice, lentils, elbow macaroni (semolina, niacin, ferrous acid, silicon dioxide], salt, yeast extract, sugar, caramel color, dehydrated onion, garlic powder), carrot dices, celery slices, chopped onion. Contains allergens: Wheat and soy. INGREDIENTS: Chicken soup base (corn syrup solids, salt, corn starch, hydrolyzed corn, soy protein, rendered chicken fat, sugar, onion powder, disodium inosinate, disodium guanylate, spices, turmeric, dehydrated parsley, silicon dioxide), salt, sugar, yeast extract, sweet whey, turmeric, garlic powder, caramel color, dehydrated onion. Contains allergen: Dairy and soy. Use in soups, gravy, or as a broth. Yield: 6 Servings Yield: 6 Servings 1. Place 8 cups of water in pan and bring to boil. 2. Add 2 cups soup mix and spices (about 2 Tablespoons of bouillon package). 3. Boil for 3-5 minutes. 4. Simmer on low heat for 25 minutes or until vegetables are soft. 1. Whisk soup mix into boiling water. 2. Simmer on low heat for 20-25 minutes. 3. Stir frequently. (For a thicker soup, reduce water by 1/4 cup.) 1. Place 8 cups of water in pan and bring to boil. 2. Add 2 cups soup mix and spices (about 2 Tablespoons of bouillon package). 3. Boil for 3-5 minutes. 4. Simmer on low heat for 25 minutes or until vegetables are soft. Recipes included: Chunky Chicken Casserole and Barbeque Chicken Sandwiches. Recipes included: Creamy Potato Quiche and Crockpot Chive Potato Shreds. Morning Moo s Low Fat Milk Alternative Chocolate Morning Moo s Low Fat Milk Alternative Apple Delight Drink Mix Orange Delight Drink Mix Freeze Dried Whole Raspberries Dehydrated Apple Slices 93 Servings (18 cans/1,674 total servings) NET WT. 3 lbs 8.0 oz (1.58 kg) 57 Servings (4 cans/228 total servings) NET WT. 4 lbs 7.0 oz (2.01 kg) 103 Servings (3 cans/309 total servings) NET WT. 5 lbs 11.0 oz (2.57 kg) 99 Servings (3 cans/297 total servings) NET WT. 5 lbs 11.0 oz (2.57 kg) 22 Servings (3 cans/66 total servings) NET WT. 8.0 oz (226 g) 32 Servings (4 cans/128 total servings) NET WT. 1 lb 3.2 oz (544 g) 70 Serving Size: 3 1/2 Tbsp (35g) Servings Per Container: 57 Serving Size: 2 Tbsp (17g) Servings Per Container: 93 from Fat 35 2.5g Saturated Fat 2g 11% 100 Saturated Fat 3.5g 0mg 110mg 5% 170mg 7% 8g 3% 26g 9% Sugars 1g less than 1g Vitamin D 25% 1 Vitamin D 25% per gram: Fat 9 per gram: Fat 9 OPTIMUM SHELF LIFE: 25 YEARS INGREDIENTS: OPTIMUM SHELF LIFE: 15 YEARS INGREDIENTS: Sugar, creamer (coconut oil, corn syrup solids, sodium caseinate [a milk derivative], dipotassium phosphate, sugar, mono and diglycerides, polysorbate 80, sodium silicoaluminate, tetrasodium pyrophosphate, soy lecithin), nonfat dry milk, dutched cocoa (processed with alkali), sweet whey, natural INGREDIENTS: Contains allergens: Dairy, soy and coconut. salt, carrageenan gum, xanthan gum, cellulose gum, vitamin A, vitamin D. Great uses for Morning Moo s: like caramels and fudges. 15 Sweet whey, creamer (coconut oil, corn syrup solids, sodium caseinate [a milk derivative], dipotassium phosphate, sugar, mono and diglycerides, polysorbate 80, sodium silicoaluminate, tetrasodium pyrophosphate, soy lecithin), nonfat milk, sugar, guar gum, vitamin A, vitamin D. Liquid Morning Moo s (Regular strength ½ cup powder to 4 cups water) may be used for drinking and in your favorite recipes in place of milk. Double strength makes an excellent substitute for light cream. Morning Moo s whey base has a shortening effect, reducing the amount of shortening needed in many doughs. Contains allergens: Dairy, soy and coconut. Sugar, apple juice powder citric acid, sodium citrate BB, xanthan gum, ascorbic 0mg 65mg 3% 8g 3% 16g 5% 2g 9% 10 Proportions may be altered to suit individual taste. Chocolate Morning Moo s served hot or cold is a winner. To give variety to your basic chocolate drink, add 1/8 teaspoon mint, banana or coconut extracts or sprinkle it with cinnamon or all spice. This can makes approximately 6 gallons. Protein 0g 2 per gram: Fat 9 per gram: Fat 9 Protein OPTIMUM SHELF LIFE: 15 YEARS INGREDIENTS: Sugar, citric acid, orange [contains orange juice solids], citric acid, BHT), sodium citrate, ascorbic acid, FD&C Yellow #6, FD&C Red #40. Freeze dried raspberries. per gram: Fat 9 OPTIMUM SHELF LIFE: 25 YEARS OPTIMUM SHELF LIFE: 30 YEARS INGREDIENTS: Dehydrated apple slices, Yield: 1/2 cup of whole raspberries. 1. Mix 1/2 cup raspberries to 1 cup of warm water. 2. Let stand for 5 minutes. 3. Serve. To make 1 quart: 1. Add 1/2 cup drink mix to 1/2 quart water. 2. Mix or blend until dissolved. 3. Add cold water to make 1 quart. 4. Chill. To make 1 quart: Add 1 cup dry mix to 1 cup warm water, then dilute with 3 cups cold water. Protein 1g To make 1 quart: 1. Add 1/2 cup drink mix to 1/2 quart water. 2. Mix or blend until dissolved. 3. Add cold water to make 1 quart. 4. Chill. Sugars 9g 2g Sugars 4g INGREDIENTS: 0mg Protein 0g 0g 0mg 0g from Fat 0 Sugars 24g OPTIMUM SHELF LIFE: 15 YEARS 0mg 60 24g 0mg per gram: Fat 9 0g 0g from Fat 0 0g 35 from Fat 0 0mg Sugars 24g 100 Recipes included: Chicken Paprika and SImply Delicious Chicken Pilaf. Serving Size: 1/2 cup (17g) Servings Per Container: 32 Protein 0g 0mg 3% Protein 2g 1 Sugars 21g Protein 3g 0mg 0g 1 Serving Size: 1/2 cup (10g) Servings Per Container: 22 0g from Fat 0 3.5g 140 Recipes included: Hearty Chicken Soup and Turkey Hamburger Soup. Serving Size: 2 Tbsp (26g) Servings Per Container: 99 Serving Size: 2 Tbsp () Servings Per Container: 103 from Fat 20 Recipes included: Hearty Vegetable Beef Soup and Hamburger Soup. Recipes included: Mountain Man Stew and Farmers Market Soup. To rehydrate: 1. Cover apple slices with hot water and allow to stand for 30 minutes. 2. Stir occasionally. Use: As a snack, in desserts, fruit smoothies, etc. 1. Bring to a boil. 2. Cool before using. Jam Recipe (keep refrigerated) Yield: Single batch. 1 cup of freeze dried raspberries 1/3 cup of sugar 2 Tablespoons of Ultimate Gel Proportions may be altered to suit individual taste. May be eaten as a snack or added to granola. One Glass: 2 Tbsp to 8 oz water. One Glass: 2 Tbsp to 8 oz. water. Cover raspberries with water. Add sugar to raspberries and stir well until sugar is dissolved. Slowly sprinkle Ultimate Gel while stirring to prevent lumps. May add additional water to desired consistency. This can makes approximately 6 gallons. Cakes stay more tender and moist. Gives bread and rolls improved texture and a delicious golden brown color. and casseroles. Recipes included: Buttermilk and Creamer. Recipes included: Chocolate Cinnamon Quick Mix, Chocolate Almond Supreme, and Double Chocolate Shake. Recipes included: Tangy Apple Topping and Apple Poke Cake. Recipes included: Raspberry Apple Crisp and Raspberry Scones. Recipes included: Orange Slushie and Orange Teriyaki Pork. Creamy Wheat Cereal Long Grain White Rice Elbow Macaroni Quick Rolled Oats 36 Servings (6 cans/216 total servings) NET WT. 4 lbs 1.0 oz (1.84 kg) 47 Servings (64 cans/3,008 total servings) NET WT. 4 lbs 14.0 oz (2.21 kg) 26 Servings (4 cans/104 total servings) NET WT. 3 lbs 2.0 oz (1.41 kg) 22 Servings (60 cans/1,320 total servings) NET WT. 2 lbs 8.0 oz (1.13 kg) Serving Size: 1/4 cup (50g) Servings Per Container: 36 Serving Size: 1/4 cup (47g) Servings Per Container: 47 180 from Fat 0 170 from Fat 0 Serving Size: 1/2 cup uncooked (54g) Servings Per Container: 26 Serving Size: 1/2 cup (50g) Servings Per Container: 22 200 0g 1g 1% 200 4g 0mg 0mg 0mg 0mg 1 40g Sugars 0g Sugars 0g Sugars 2g Protein 3g Protein 5g 13% 2g 34g 0mg 5 2g 1% less than 1g Sugars 0g Protein 1g 0mg 45mg Sugars 2g Protein 7g 0g 23g 2 3 710mg from Fat 0 0g Sugars 0g Protein 7g 10 1% 11% 5g from Fat 5 0.5g 0mg 0g Serving Size 1/4 cup (5g) Servings Per Container 45 0mg 37g 100 Serving Size: 1/4 cup () Servings Per Container: 38 13% from Fat 35 0mg less than 1g 22 Servings (60 cans/1,320 total servings) NET WT. 2 lbs 8.0 oz (1.13 kg) 0mg 39g Spinach Flakes 38 Servings (1 can) NET WT. 2 lbs 9.0 oz (1.16 kg) from Fat 10 Recipes included: Apple Cobbler. Chicken Gravy Mix 0g Protein 2g 1 15% 25% per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 OPTIMUM SHELF LIFE: 10 YEARS INGREDIENTS: OPTIMUM SHELF LIFE: 30 YEARS Contains allergens: Dairy. For each 1 cup serving, heat 1 cup water and 1/4 tsp. salt to boiling. Add 1/4 cup Creamy Wheat Cereal slowly, stirring constantly. Return to a boil over medium heat, reduce heat. Cook 10 minutes or until thickened, stirring frequently. For creamier cereal use milk. Heat to near boiling. Microwave Directions: Cold water Creamy Wheat Cereal OPTIMUM SHELF LIFE: 30 YEARS INGREDIENTS: Long grain white rice. Wheat Makes 6 to 8 servings: 1. Add 1 cup of rice to 2 cups of cold water. 2. Add 1/2 teaspoon of salt and 1 tablespoon of butter or margarine. 3. Bring to a boil. Cover tightly and cook on low heat 15-20 minutes, or until done (without removing the cover). 4. Fluff with fork before serving. OPTIMUM SHELF LIFE: 10 YEARS OPTIMUM SHELF LIFE: 30 YEARS INGREDIENTS: OPTIMUM SHELF LIFE: 30 YEARS INGREDIENTS: Dehydrated spinach. INGREDIENTS: Semolina, niacin, ferrous INGREDIENTS: Quick rolled oats. acid. Contains allergens: Dairy. 1. Boil 1 cup water and 1/8 teaspoon salt. 2. Stir in 1/2 cup oats. 3. Cook 1 minute, stirring occasionally. 4. Remove from heat and let stand 1 minute. 5. Serve. 1. Can be used in cookies, breads, cakes, etc. your taste. (Approximately 1/2 teaspoon per cup of dehydrated To make 1 quart: 1. Add 1/2 cup drink mix to 1/2 quart water. 2. Mix or blend until dissolved. 3. Add cold water to make 1 quart. 4. Chill. 1/2 teaspoon of salt. 2. Bring to a boil and simmer 10-15 minutes. Contains allergens: Proportions may be altered to suit individual taste. 1 cup 1/4 cup One Glass: 2 Tbsp to 8 oz. water. 1. Place water and Creamy Wheat Cereal in a bowl. 2. Stir well to prevent lumping. 3. Cook for 1 minute on high heat. 4. Remove and stir. 5. Return to microwave for 1-2 minutes stirring every minute. Recipes included: Baked Creamy Wheat and Healthy Heart Cookies. This can makes approximately 6 gallons. Recipes included: Red Beans & Garlic Rice and Pilaf Medley. Recipes included: Aloha Macaroni Salad and Mac N Cheese Pie. (No Leavening) Mix 31 Servings NET WT. 2 lbs 14.0 oz (1.30 kg) 45 Servings (5 cans/225 total servings) NET WT. 3 lbs 14.0 oz (1.75 kg) 40 Servings (5 cans/200 total servings) NET WT. 3 lbs 8.0 oz (1.58 kg) 529 Servings NET WT. 3 lbs 8.0 oz (1.58 kg) Buttermilk Biscuit Mix 49 Servings (2 cans/98 total servings) NET WT. 3 lbs 10.0 oz (1.64 kg) 49 Servings (2 cans/98 total servings) NET WT. 3 lbs 10.0 oz (1.64 kg) Serving Size: 1/4 cup (33g) Servings Per Container: 49 from Fat 10 120 from Fat 15 1g 1% 1.5g 260mg 11% 23g 2g Sugars 2g 1% 270mg 11% 23g less than 1g 3% 130 1.5g 1.5g 250mg 1 23g 3g 1 190mg 0mg 0mg 27g 9% 3g 1% 0g 1 per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 OPTIMUM SHELF LIFE: 10 YEARS INGREDIENTS: OPTIMUM SHELF LIFE: 10 YEARS INGREDIENTS: sugar, vital wheat gluten, salt, sugar, soybean oil, nonfat acid), whole eggs (whole eggs, sodium silicoaluminate [as an anticaking agent]), lecithin powder (liquid lecithin, OPTIMUM SHELF LIFE: 10 YEARS INGREDIENTS: Sugar, unbleached enriched folic acid), all purpose shortening (partially hydrogenated soybean oil), buttermilk powder, sugar, folic acid), corn syrup solids, shortening (partially hydrogenated soybean oil, and or cottonseed oil), black cocoa, dextrose, egg whites, dutched cocoa (processed with alkali), salt, mono and diglycerides with mixed tocopherols, ascorbic acid and citric acid, wheat starch, (whole eggs, sodium silicoaluminate [as an anitcaking wheat gluten, enzymes], lecithin powder [liquid lecithin, BREADMAKER 3 1 lb Loaves (3 dozen rolls) SM Loaf LRG Loaf Warm water 2 1/4 cups 3/4 cup 1 1/4 cups Vegetable oil 1/3 cup 2 Tbsp 3 Tbsp Instant dry yeas * 2 Tbsp 1 1/4 tsp 2 tsp Bread mix 6 cups 2 cups 3 cups * or 2 each 1/4 ounce active dry yeast packets. 1. Dissolve yeast in water. 2. Add oil and bread mix, then knead until dough is smooth and elastic. If using electric mixer with dough hook, mix on 2nd speed for 10-20 minutes or to full development. 3. Let rest for 15 minutes. Place a towel or cloth over dough. 4. For bread: divide into 3 pieces, shape into loaves, and place into well greased bread pans. Let rise in pans until dough is approximately 1 inch over top of pan, about 30-40 minutes. 5. For rolls: divide into 36 pieces and place on a baking sheet until dough has doubled in size. 6. Cover dough with towel while rising. 7. Place in preheated oven (400 F) and bake. Bread: 20-25 minutes. Rolls: 12-15 minutes. 8. Remove from oven and butter tops. Dough is thoroughly developed when you can pull off a small piece (half dollar size) and pull it to form a paper thin sheet. If dough is too stiff to knead easily, add a little more water to produce a slacker and easier to handle dough. Recipes included: Wheat Pizza Crust and Cinnamon Twists. BY HAND BREADMAKER 3 1 lb Loaves (3 dozen rolls) SM Loaf LRG Loaf Warm water 2 1/4 cups 3/4 cup 1 1/4 cups Vegetable oil 1/3 cup 2 Tbsp 3 Tbsp Instant dry yeas * 2 Tbsp 1 1/4 tsp 2 tsp Bread mix 6 cups 2 cups 3 cups * or 2 each 1/4 ounce active dry yeast packets. 1. Dissolve yeast in water. 2. Add oil and bread mix, then knead until dough is smooth and elastic. If using electric mixer with dough hook, mix on 2nd speed for 10-20 minutes or to full development. 3. Let rest for 15 minutes. Place a towel or cloth over dough. 4. For bread: divide into 3 pieces, shape into loaves, and place into well greased bread pans. Let rise in pans until dough is approximately 1 inch over top of pan, about 30-40 minutes. 5. For rolls: divide into 36 pieces and place on a baking sheet until dough has doubled in size. 6. Cover dough with towel while rising. 7. Place in preheated oven (400 F) and bake. Bread: 20-25 minutes. Rolls: 12-15 minutes. 8. Remove from oven and butter tops. Dough is thoroughly developed when you can pull off a small piece (half dollar size) and pull it to form a paper thin sheet. If dough is too stiff to knead easily, add a little more water to produce a slacker and easier to handle dough. Recipes included: Old Fashioned Bread Mix and Cheddar and Bacon Fondue. INGREDIENTS: Milk or water Biscuit mix Baking Powder per gram: Fat 9 OPTIMUM SHELF LIFE: 30 YEARS INGREDIENTS: Brown Sugar Use as a sweetner in cereals and in baking. shortening (partially hydrogenated soybean oil), blueberry nuggets (dextrose, partially hydrogenated vegetable oil [soy bean and cottonseed], bleached aluminum phosphate, baking soda. To keep moist, store in airtight container. Moistness can be restored by placing a slice of bread on top of sugar and covered tightly for several days. Contains allergens: Soy, wheat, and eggs. BY HAND OPTIMUM SHELF LIFE: 10 YEARS INGREDIENTS: Contains allergens: Soy, dairy and wheat. OPTIMUM SHELF LIFE: 10 YEARS Contains allergens: Milk, eggs, soy and wheat. Contains allergens: Milk, eggs, soy and wheat. Sugars 3g 0g Protein 0g 7% Sugars 14g 20mg Protein 3g 0g 190mg 1 1g from Fat 0 Sugars 16g Protein 2g 0mg 10 0mg from Fat 15 1g 130 from Fat 10 Serving Size: 1 tsp (3g) Servings Per Container: 529 Protein 5g g from Fat 15 Sugars 2g Sugars 2g g 130 Serving Size: 1/4 cup (39g) Servings Per Container: 40 Serving Size: 1/4 cup (39g) Servings Per Container: 45 5mg 0mg 120 Serving Size: 1/3 cup (42g) Servings Per Container: 31 Serving Size: 1/4 cup (33g) Servings Per Container: 49 Recipes included: Mediterranean Chicken Gravy and Potatoes & Gravy. Brown Sugar Honey White Bread & Roll Mix Recipes included: Oatmeal Caramel White Chip Bars and Oatmeal Choclate Chip Bars. Chocolate Fudge Brownie Mix Honey Wheat Bread & Roll Mix 2/3 cup 2 cups 1 Tablespoon plus 1 teaspoon Yield: 10-12 Biscuits 1. Place total amount of liquid and baking mix into a mixing bowl. 2. Stir with wooden spoon 1-2 minutes (30-50 strokes). 15 seconds (12-18 turns). 4. Roll out, fold in half once, turn one quarter turn and roll to 1/2 inch thick or desired thickness. 5. Cut with biscuit cutter. Place on ungreased baking sheet. 6. Bake at 375 F. 8 to 10 minutes or until golden brown. colors [FD&C Red #40, Blue #1, Blue #2]), powdered sugar, buttermilk solids, whole eggs (whole eggs, sodium silicoaluminate [as an anticaking agent]), sodium acid pyrophosphate, salt, baking soda, egg Brownie Mix 3 1/2 cups Hot water 1/2 cup Nut meats 2 ounces (optional) Yield 8 by 8 inch square pan 1. Pour water into mixing bowl. 2. Add mix and blend 60-90 seconds on low speed. 3. Add nuts if desired and mix evenly throughout the batter. Do not over mix! 4. Bake at 375 F for 15-20 minutes in a greased pan. Contains allergens: Wheat, dairy, eggs and soy. 1. Combine 1 1/4 cups of water with 3 cups of mix. 2. Mix on low speed 30 seconds, then 1 1/2 minutes on medium speed. 3. Fill tins 2/3 full. 4. Bake at 375 F for 14-18 minutes. Recipes included: Decadent Turtle Brownies and Cheesy Marbled Brownies. Parmesan Quick Bread. Recipes included: Blueberry Lemon Coffee Cake and Creamy Blueberry Lemon Bars. Recipes included: California Style Barbecue Sauce and Mini Smoked Sausages. White Granulated Sugar Butter Powder Honey Powder Iodized Salt Shortening Powder Dehydrated Potato Flakes 595 Servings (2 cans/1,190 total servings) NET WT. 5 lbs 4.0 oz (2.38 kg) 204 Servings NET WT. 2 lbs 4.0 oz (1.02 kg) 340 Servings NET WT. 3 lbs (1.36 kg) 1,474 Servings NET WT. 6 lbs 8.0 oz (2.94 kg) 178 Servings NET WT. 2 lbs 12.0 oz (1.24 kg) 30 Servings (6 cans/180 total servings) NET WT. 1 lb 9.0 oz (708 g) Serving Size: 1 Tbsp (5g) Servings Per Container: 204 Serving Size: 1 tsp (4g) Servings Per Container: 595 15 from Fat 0 from Fat 30 3.5g 5% Saturated Fat 2g 11% 0g from Fat 0 3% 0mg 45mg 0mg 790mg 1% 1g 4g 1% 0g 33% 0g Protein 0g 7% 0mg 0mg 2g 1% 19g Sugars 1g Protein 0g Protein 2g per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 OPTIMUM SHELF LIFE: 30 YEARS INGREDIENTS: Fine white granulated sugar. OPTIMUM SHELF LIFE: 10 YEARS OPTIMUM SHELF LIFE: 30 YEARS INGREDIENTS: Butter (cream, water, salt), INGREDIENTS: nonfat milk, tocopherols, ascorbyl palmitate. honey), fructose. Contains allergens: Milk. Use as a sweetener and as called for in recipes. OPTIMUM SHELF LIFE: 30 YEARS OPTIMUM SHELF LIFE: 10 YEARS Recommended Uses: Add to recipes calling for butter, in soups or sprinkle on popcorn or vegetables. Using in place of butter: 1/2 cup butter powder plus 1 and 1/2 teaspoons of water is equivalent to 1/2 cup (1 stick) store-bought butter. Rehydration:* 1 part butter powder to 1 part water Add butter to boiling water, simmer 5 minutes, refrigerate for at least 30 minutes. *Does not rehydrate into normal butter consistency per gram: Fat 9 OPTIMUM SHELF LIFE: 25 YEARS INGREDIENTS: Iodized salt. INGREDIENTS: Partially hydrogenated INGREDIENTS: Potatoes, monoglycerides, sodium acid pyrophosphate, citric acid. Freshness soybean oil, corn syrup solids, sodium caseinate (a milk derivative), mono and diglycerides. Use as a sweetener. Substitute for sugar or honey in recipes. Processed in a plant that handles wheat, egg, dairy, soybean, peanut, cashew, walnut, and almond products. Sugar Substitute: Simply use dry honey powder instead of sugar at same measurement as called for in recipes. Contains allergens: Soy and dairy. 3. Stir with a fork to moisten. Do not over beat. For creamier potatoes use more milk or water. Use in place of shortening, cup for cup (do not rehydrate). Serves 6. 2g Sugars 0g 0mg 0g 10mg from Fat 0 0g Sugars 0g Protein 0g Protein 1g 0g Sugars 4g Sugars 1g Sugars 4g Protein 0g Saturated Fat 1.5g 0g Trans Fat 2.5g 4g 5g 0mg 80 0mg 0g from Fat 45 0g 50 10mg 0 Serving Size: 1/3 cup (23g) Servings Per Container: 30 0mg from Fat 0 0g 15 Serving Size: 1 Tbsp (7g) Servings Per Container: 178 35 Serving Size: 1/4 tsp (2g) Servings Per Container: 1,474 Serving Size: 1 tsp (4g) Servings Per Container: 340 Liquid Honey Substitution: 1 cup liquid honey is equal to 1 cup honey powder and 1/4 cup water. 1. Heat 2 cups of water with 3/4 teaspoon of salt and 3 tablespoons of butter or margarine. Re-hydration: Slowly add 1/4 cup cold water to 1 cup honey powder. Mix well. Heat mixture on low to dissolve sugars. Place in a covered jar and cool. Use as you would fresh honey. Honey Butter Recipe 1 cup honey powder 1/4 cup cold water 1/2 cup + 1/2 tablespoon butter powder Slowly add water to honey powder. Mix well. Heat mixture on low to dissolve sugars, mix in butter powder. Place in a covered jar and cool. Great on scones, rolls and toast. Recipes included: Apple Crumb Cake and Pie Crust. Recipes included: Nougat Candy Recipe and Chocolate Sugar Cookie. Recipes included: Home Style White Bread and Four Egg Yellow Cake. Recipes included: Salt Dough and Egg White Frittata. and Honey Cinnamon Toast. Recipes included: Dehydrated Potato Flake Chicken and Chocolate Potato Flake Bundt Cake. Dehydrated Potato Shreds Dehydrated Potato Dices Freeze Dried Sweet Corn Dehydrated Chopped Onions Freeze Dried Broccoli Florets & Stems Dehydrated Diced Carrots 21 Servings (2 cans/42 total servings) NET WT. 1 lb 7.0 oz (652 g) 20 Servings (4 cans/80 total servings) NET WT. 1 lb 15.0 oz (878 g) 23 Servings (3 cans/69 total servings) NET WT. 1 lb (453 g) 217 Servings NET WT. 1 lb 7.0 oz (652 g) 28 Servings (2 cans/56 total servings) NET WT. 7.0 oz (198 g) 29 Servings (4 cans/116 total servings) NET WT. 2 lbs 6.0 oz (1.07 kg) Serving Size: 1/2 cup (43g) Servings Per Container: 20 Serving Size: 1/2 cup (31g) Servings Per Container: 21 110 from Fat 0 from Fat 0 0g 530mg 2 24g 2g 0mg 30mg 1% 36g 1 3g 1 15% 1% 25% from Fat 0 0mg 0mg 14g 5% 2g 1 from Fat 0 0g 0mg 0mg 2g 0g 0mg 100mg 1% 4g 1% 28g 2g 9% Sugars 1g 2 11 per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 OPTIMUM SHELF LIFE: 25 YEARS OPTIMUM SHELF LIFE: 25 YEARS INGREDIENTS: Potatoes, salt, mono and INGREDIENTS: Dehydrated potatoes. OPTIMUM SHELF LIFE: 30 YEARS INGREDIENTS: Super sweet corn. OPTIMUM SHELF LIFE: 25 YEARS OPTIMUM SHELF LIFE: 30 YEARS INGREDIENTS: Dehydrated onions. 1. Pour 1 cup potato shreds into 3 cups boiling water (1/2 teaspoon salt optional). 2. Turn down heat and simmer until tender. 3. Drain. Recipes included: Grill House Potato Skillet and Lone Star Potato Pie. 1. Pour 1 cup of potato dices into 3 cups of boiling water. Yield: 1/2 cup sweet corn. 1. Mix 1/2 cup sweet corn to 1 cup of warm water. 2. Let stand for 5 minutes. 3. Heat in microwave or on stove top. One Tablespoon is equal to one onion. Use directly from the can. Add to gravies, salad dressings, sauces, soups, stews, etc. 2. Add 1 teaspoon of salt. 3. Turn heat down and simmer until tender (10-15 minutes). Use as a side dish, in casseroles, soups, etc. Recipes included: Springtime Corn and Boston Baked Corn. Pinto Beans Lentils 48 Servings (2 cans/96 total servings) NET WT. 5 lbs 1.0 oz (2.29 kg) Serving Size: 1/4 cup (14g) Servings Per Container: 36 Serving Size: 1 Tbsp (5g) Servings Per Container: 113 Serving Size: 1/4 cup (43g) Servings Per Container: 52 from Fat 0 70 1g 0mg 0mg 220mg 9% 5mg 3% 4g 1% 7% 0g 0mg 20mg 1% 5mg 9% 28g 9% 26g 17g 67% Protein 1g Protein 8g Protein 12g 1 2 16 2 13g Protein 2g 25% Sugars 0g 0mg Sugars 1g from Fat 0 Sugars 1g 53% 2 lower depending on your calorie needs. lower depending on your calorie needs. lower depending on your calorie needs. per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 OPTIMUM SHELF LIFE: 25 YEARS OPTIMUM SHELF LIFE: 25 YEARS OPTIMUM SHELF LIFE: 30 YEARS OPTIMUM SHELF LIFE: 25 YEARS 140 Serving Size: 1/4 cup (26g) Servings Per Container: 40 90 6g Saturated Fat 1g from Fat 35 4g 9% Saturated Fat 0.5g 3% 0mg 0mg 850mg 3 10g 3% 5g 19% 480mg 2 7g 3g 1 Sugars 2g Protein 11g Protein 14g 40 Servings (8 cans/320 total servings) NET WT. 2 lbs 5.0 oz (1.04 kg) from Fat 50 Beef Flavored Vegetarian Meat Substitute Sugars 3g lower depending on your calorie needs. 0g Sugars 2g 30 Servings (3 cans/90 total servings) NET WT. 2 lbs 8.0 oz (1.13 kg) Serving Size: 1/4 cup (37g) Servings Per Container: 30 3% Taco Flavored Vegetarian Meat Substitute Serving Size: 1/4 cup (47g) Servings Per Container: 48 less than 1g 100 from Fat 0 2g per gram: Fat 9 Recipes included: Carrots au Gratin and Golden Carrots & Onions. 9g 15 One pound dry = 8 pounds of fresh. Recipes included: Chicken Divan and Broccoli Rice Bake. 52 Servings (2 cans/104 total servings) NET WT. 5 lbs (2.26 kg) 45% 1. Add 1/3 cup carrots to 3/4 cup of water. 2. Cover and simmer for 15 minutes. 3. Season to taste. Yield: 1/2 cup broccoli. 1. Mix 1/2 cup broccoli to 1 cup of warm water. 2. Drain. 3. Serve. Use as a side dish, in casseroles, soups, etc. Recipes included: Simmering Chili and Quinoa Pilaf. 113 Servings NET WT. 1 lb 4.0 oz (566 g) 1 lb dry chopped onion equals 13.5 lbs fresh onions. 36 Servings (3 cans/108 total servings) NET WT. 1 lb 2.0 oz (510 g) 0g Yield: Approximately 2 1/2 cups of potatoes. Dehydrated Diced Red & Green Bell Peppers from Fat 0 Reconstitute before using in fried foods 1 Tbsp of Chopped Onion to 1/3 cup of warm water let stand 10 minutes. Dehydrated Cross Cut Celery 40 Recipes included: Cheesy Yummy Potatoes and Beefy Potato Soup. 78 & stems. 4. Drain, season to taste, and serve. Use in recipes calling for potatoes or fry on well oiled grill at 375 F for 3-4 minutes or until golden brown. INGREDIENTS: Diced dehydrated carrots. INGREDIENTS: diglycerides, dextrose. Freshness preserved with sodium 1 Protein 3g 9% 3g Sugars 19g Protein 2g Protein 0g 1% Sugars 1g 0mg 1% 20mg 0.5g from Fat 5 120 0g 20 Protein 2g Protein 3g Protein 2g 1g Sugars 4g Sugars 2g Sugars 1g 10 Serving Size: 1/3 cup (36g) Servings Per Container: 29 0mg from Fat 5 0g 60 Serving Size: 1/2 cup (7g) Servings Per Container: 28 160 Serving Size: 1 tsp (3g) Servings Per Container: 217 Serving Size: 1/2 cup (19g) Servings Per Container: 23 15% lower depending on your calorie needs. lower depending on your calorie needs. per gram: Fat 9 per gram: Fat 9 1 OPTIMUM SHELF LIFE: 10 YEARS OPTIMUM SHELF LIFE: 30 YEARS OPTIMUM SHELF LIFE: 10 YEARS INGREDIENTS: Cross cut celery stalk. INGREDIENTS: Pinto beans. INGREDIENTS: Red and green diced bell INGREDIENTS: Textured vegetable INGREDIENTS: Lentils. INGREDIENTS: Textured vegetable protein (soy peppers, dehydrated. Yield: 1/2 cup. Measure 1/4 cup celery pieces and add 1/2 cup of water. Let stand for 1/2 hour. Add mixed peppers to your favorite soups, omelets, salads and sauces. Simmer in water until tender. For faster results use hot water. Can be added as is to stews, soups, casseroles, meats, and other dishes for a boost of flavor. Soaking overnight 1. Cover each cup of beans with 3 cups of water and let stand overnight or for 12 hours. 2. Cover and simmer slowly until beans are tender, about 2 hours. 3. Add more water if necessary. 4. Season with salt, pepper, onion and/or garlic. Bring to a boil 5 cups of water. Add two cups of lentils and reduce heat, cook until tender. spices, dextrose, onion, garlic, paprika. hydrolyzed corn, soy, wheat protein, autolyzed yeast. Contains allergens: Soy and wheat. Contains allergen: Soy. Lentils do not require presoaking. Use in soups, stews, casseroles. May be sprouted or used raw. Use in bean salads, chili, casseroles, etc. Quicker results 1. Add 1 cup dry beans to 3 cups boiling water. 2. Boil 2 minutes and let stand for one hour. 3. Cover and simmer slowly until beans are tender, about 2 hours. 4. Add more water if necessary. 5. Season with salt, pepper, onion and/or garlic. Add 1 cup Taco Mix to 2 cups water. Bring to a boil, reduce heat, and simmer for at least two minutes until the excess moisture is absorbed, stirring occasionally. Remove from heat. Use as a meat extender or as the meat layer in a taco or tostada shell. Add 2 parts water to 1 part Beef Flavored Vegetarian Meat Substitute. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Use in soups, stews, or as a meat extender. Each 1 cup of dry Beef Flavored Vegetarian Meat Substitute equals about 1 pound of beef. Recipes included: Spicy Tacos and Sloppy Joes. soups, adding more protein. Recipes included: Cashew Chicken and Chicken Salad Supreme. Recipes included: Country Morning Casserole and My Oh My, Shepherds Pie. Recipes included: Refried Beans and Pinto Wheat Bread. Recipes included: Crock-Pot Lentil Soup and Lentil Butter. Black Turtle Beans Honey Coated Banana Slices Country Fresh 10 Instant Nonfat Dry Milk Cheese Blend Powder 49 Servings (6 cans/294 total servings) NET WT. 5 lbs (2.26 kg) 21 Servings (18 cans/378 total servings) NET WT. 2 lbs 2.0 oz (963 g) 39 Servings (8 cans/312 total servings) NET WT. 1 lb 13.0 oz (822 g) 43 Servings NET WT. 3 lbs 4.0 oz (1.47 kg) Serving Size: 1/4 cup (46g) Servings Per Container: 49 Serving Size: 1/2 cup (44g) Servings Per Container: 21 from Fat 0 240 from Fat 140 0g 16g Saturated Fat 14g 0mg 0mg 29g 1 10g 4 1 820mg 11g 21g 1 lower depending on your calorie needs. per gram: Fat 9 per gram: Fat 9 OPTIMUM SHELF LIFE: 30 YEARS INGREDIENTS: Black turtle beans. OPTIMUM SHELF LIFE: 10 YEARS INGREDIENTS: Bananas, coconut/vegetable Soaking overnight Cover each cup of beans with 3 cups of water and let stand overnight or 12 hours. Quicker results 1. Add 1 cup dry beans to 3 cups boiling water. 2. Boil 2 minutes and let stand for one hour. 3. Cover and simmer slowly until beans are tender, about 2 hours. 4. Add more water if necessary. 5. Season with salt, pepper, onion, and/or garlic. Saturated Fat 1.5g 0g Sugars 10g 3 7% 0g Sugars 11g Protein 7g 5% 2.5g 115mg lower depending on your calorie needs. 15mg 2g 0g Sugars 13g from Fat 25 0mg Protein 0g 120 19g Sugars 0g from Fat 0 71% 0mg Protein 10g 0mg 2 70 Protein 5g 1 35% Vitamin D 25% Rib 2 lower depending on your calorie needs. per gram: Fat 9 OPTIMUM SHELF LIFE: 20 YEARS 15% lower depending on your calorie needs. per gram: Fat 9 OPTIMUM SHELF LIFE: 10 YEARS INGREDIENTS: Nonfat dry milk, vitamin A INGREDIENTS: Cheese powder (whey, palmitate, vitamin D3. buttermilk solids, cheeses [granular and cheddar {pasteurized milk, cheese culture, salt, enzymes}], whey protein concentrate, salt, sodium phosphate, citric acid, FD&C yellow #5, FD&C yellow #6, lactic Contains Allergen: Coconut. Contains allergen: Milk. Eat as a snack, add to cereals, granolas, or desserts. Add powder to water and stir. Best if mixed in water in a mixing pitcher and chilled overnight. This gives a more smooth consistency to the milk. (maltodextrin, palm oil), silicon dioxide. For best taste results: Cover and chill at least 4 hours before serving. Do Not Rehydrate. Amount 1 cup 1 quart 2 quarts 1 gallon Use in bean salads, Mexican dishes or for sprouting. Recipes included: BBQ Sandwich and Super Beefy Biscuits. Serving Size: 1/4 cup (34g) Servings Per Container: 43 150 Serving Size: 5 Tbsp (21g) Servings Per Container: 39 Nonfat Dry Milk 5 Tbsp or about 1/3 cup 1 1/3 cups 2 2/3 cups 5 1/3 cups Water 1 cup 1 quart 2 quarts 1 gallon Contains allergen: Dairy. Spread Sauce Water 3/4 cup 1 cup Cheese Blend 3/4 cup 1/2 cup Yield 1 cup 1cup Cheese sauce: Gradually combine Cheese Blend with hot water and 1 ounce milk. Stir together until smooth and creamy. Macaroni and Cheese: For every 3 cups cooked and drained elbow macaroni, stir in 1/2 cup Cheese Blend, 6 tablespoons margarine (1/4 cup butter powder), 6 tablespoons milk. Stir well and serve. Recipes included: Cuban Black Beans & Rice and Black Bean Salad). Recipes included: Banana Chip Trail Mix and Banana Chip Cookies. Recipes included: Hot Cinnamon Milk Mix and Hot Soothing Honey Milk. Recipes included: Hot Cheese Dip and Macaroni and Cheese. Chili Macaroni w/ Freeze Dried Beef Spaghetti Marinara w/ Freeze Dried Beef Freeze Dried Beef Stroganoff Freeze Dried Chicken Fettuccine Alfredo Asian Style Teriyaki w/ Freeze Dried Beef 24 Servings (6 cans/144 total servings) NET WT. 3 lbs (1.36 kg) 20 Servings (6 cans/120 total servings) NET WT. 2 lbs 15.84 oz (1.35 kg) 14 Servings (6 cans/84 total servings) NET WT. 2 lbs 8.96 oz (1.16 kg) 14 Servings (6 cans/84 total servings) NET WT. 2 lbs 10.4 oz (1.20 kg) 20 Servings (6 cans/120 total servings) NET WT. 2 lbs 9.92 oz (1.18 kg) Serving Size: 1/4 cup pasta + 8 tsp sauce mix Serving Size: Serving Size: 1/2 cup pasta + 1/3 cup sauce mix Serving Size: (56g) mix (67g) (78g) mix (85g) 1.5oz pasta + 1/4 cup sauce 190 230 from Fat 15 from Fat 15 2g 3% 3% Saturated Fat 0.5g 2g 3% 3% Saturated Fat 0.5g 10mg from Fat 70 8g 1 19% Saturated Fat 3.5g 10mg 1380mg 5 34g 3g 11% 1 42g Serving Size: 350 from Fat 100 190 11g 17% 2 Saturated Fat 6g 1.5g 45mg 1 50mg 17% 10mg 920mg 3 1090mg 45% 1230mg 51% 1 47g 1 49g 1 45g 15% 1 2g 7% 2g Sugars 5g Protein 10g Protein 12g Protein 12g Protein 12g Protein 10g 2 35% 45% 1 10 15% 1 less than 1g Sugars 4g 3% Sugars 4g Saturated Fat 0.5g Sugars 1g from Fat 15 Sugars 4g 1/3 cup rice + 8 tsp sauce mix 4 11% 3g (59g) 1160mg 1/2 cup pasta + 1/3 cup sauce 290 3 4 1 per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 OPTIMUM SHELF LIFE: 25 YEARS INGREDIENTS: Macaroni (semolina, OPTIMUM SHELF LIFE: 25 YEARS INGREDIENTS: Spaghetti (semolina, durum OPTIMUM SHELF LIFE: 25 YEARS OPTIMUM SHELF LIFE: 25 YEARS INGREDIENTS: Egg noodles (durum INGREDIENTS: eggs, glyceryl monosterate, niacin, ferrous sulfate, niacin, ferrous sulfate [iron], thiamine beef chunks (salt added), precooked red beans, folic acid]), dehydrated tomato paste, freeze dried beef chunks (salt added), salt, chopped onion, soy protein [including partially hydrogenated soybean oil], sugar, torula yeast, corn starch, caramel color, maltodextrin, onion powder, yeast dioxide), dehydrated tomato paste, salt, white granulated sugar, chopped onion, red and green bell peppers, chili pepper powder, garlic powder, cumin, caramel color. Contains allergens: Wheat and soy. of mushroom soup (creamer [maltodextrin, palm oil], protein {including partially hydrogenated soybean oil}, sugar, torula yeast, corn starch, caramel color, maltodextrin, onion powder, yeast extract and natural acid), creamer (maltodextrin, palm oil), white cheddar cheese blend (cheddar cheese [pasteurized milk, salt, cheese culture, enzymes], buttermilk, Contains allergen: Wheat. OPTIMUM SHELF LIFE: 25 YEARS INGREDIENTS: Enriched precooked long grain rice (rice, niacin, iron [ferric orthophosphate], thiamine [thiamine mononitrate], folic acid), freeze dried beef chunks (salt added), beef base (salt, hydrolyzed soy protein [including partially hydrogenated soybean oil], sugar, torula yeast, corn starch, caramel color, maltodextrin, onion powder, yeast dioxide), chopped onion, white granulated sugar, Processed in a plant that handles wheat, egg, dairy, soybean, peanut, cashew, walnut, and almond products. mushroom powder, tapioca maltodextrin, autolyzed yeast extract, partially hydrogenated soybean oil, Processed in a plant that handles wheat, egg, dairy, soybean, peanut, cashew, walnut, and almond products. Yield: 2 servings. 3 oz spaghetti, 1/2 cup sauce mix, 4 cups water. extract, salt), freeze dried beef chunks (salt added), dehydrated tomato paste, chopped onion, red and green bell peppers, salt, sour cream powder, garlic powder, caramel color, yeast extract. Add spaghetti to boiling water. Boil 6 minutes. Contains allergens: Soy, wheat, and dairy. Yield: 2 servings. 1/2 cup pasta, 1/3 cup sauce mix, 2 cups water. Stir in sauce mix. Reduce heat to a low boil. Cook for 9-12 minutes. Add ingredients to boiling water; stir well. Reduce heat. Cook on a low boil 18-20 minutes, stirring frequently. Refrigerate after opening. Processed in a plant that handles wheat, egg, dairy, soybean, peanut, cashew, walnut, and almond products. mushroom powder, tapioca maltodextrin, autolyzed yeast extract, partially hydrogenated soybean oil, brown sugar, molasses powder, corn syrup solids, caramel color), sour cream powder, garlic powder, yeast extract, chicken soup base (corn syrup solids, salt, corn starch, hydrolyzed corn, soy protein, rendered chicken fat, sugar, onion powder, disodium inosinate, disodium guanylate, spices, turmeric, dehydrated parsley, silicon dioxide), parsley, xanthan gum. Contains allergens: Soy, wheat, and dairy. Refrigerate after opening. Yield: 2 servings. 1 cup pasta, 2/3 cup sauce mix, 2 cups water. Add ingredients to boiling water; stir well. Reduce heat. Cook on a low boil 18-20 minutes, stirring frequently. Refrigerate after opening. Processed in a plant that handles wheat, egg, dairy, soybean, peanut, cashew, walnut, and almond products. Yield: 2 servings. 1 cup pasta, 2/3 cup sauce mix, 2 cups water. sesame seed oil, silicon dioxide [anti-caking soup base (corn syrup solids, salt, corn starch, hydrolyzed corn, soy protein, rendered chicken fat, sugar, onion powder, disodium inosinate, disodium guanylate, spices, turmeric, dehydrated parsley, silicon dioxide), red and green bell peppers, carrot dices, peas, garlic powder, yeast [contains wheat, milk, soybeans], onion powder, tapioca maltodextrin, autolyzed yeast extract, [butter {cream, salt}, dry buttermilk, mono and diglycerides], salt, tricalcium phosphate, silicon dioxide). Contains allergens: Soy, wheat, and dairy. Processed in a plant that handles wheat, egg, dairy, soybean, peanut, cashew, walnut, and almond products. Add ingredients to boiling water; stir well. Reduce heat. Cook on a low boil 18-20 minutes, stirring frequently. Yield: 2 servings. 2/3 cup rice, 1/3 cup sauce mix, 2 cups water. Refrigerate after opening. Add ingredients to boiling water; stir well. Reduce heat. Cook on a low boil 15-18 minutes, stirring frequently. Refrigerate after opening. 4 gallon Emergency Food Supply Pail Morning Moo s Low Fat Milk Alternative Creamy Potato Soup Mix Vegetable Chicken Soup Mix Cheesy Broccoli Rice Vegetable Stew Blend 20 Servings (3 pouches/60 total servings) NET WT 11.99 oz (339 g) 6 Servings (3 pouches/18 total servings) NET WT 9.31 oz (263 g) 6 Servings (3 pouches/18 total servings) NET WT 12.06 oz (341 g) 6 Servings (3 pouches/18 total servings) NET WT 11.64 oz (329 g) 12 Servings (2 pouches/24 total servings) NET WT 9.74 oz (275 g) Serving Size: 2 Tbsp (17g) Servings Per Container: 20 Serving Size: 1/3 cup (44g) Servings Per Container: 6 Serving Size: 1/3 cup (57g) Servings Per Container: 6 Serving Size: 1/3 cup (55g) Servings Per Container: 6 Serving Size: 1/4 cup (23g) Servings Per Container: 12 70 Pouches 270 from Fat 25 2.5g OPTIMUM SHELF LIFE: up to 20 YEARS Saturated Fat 2g 11% 110mg 5% 8g 3% 0g Sugars 1g Protein 3g 5% Saturated Fat 1.5g 0mg 660mg 32g Vitamin D 25% INGREDIENTS: Sweet whey, creamer (coconut oil, corn syrup solids, sodium caseinate [a milk derivative], dipotassium phosphate, sugar, mono and diglycerides, polysorbate 80, sodium silicoaluminate, tetrasodium pyrophosphate, soy lecithin), nonfat milk, sugar, guar gum, vitamin A, vitamin D. Contains allergens: Dairy, soy and coconut. 2 tbsp Morning Moo s 1 cup water 1. Add Morning Moo s to 1/3 cup warm water. Stir to dissolve. 2. Add remaining cold water. Stir. 3. Chill. 27% 2 50mg 11% 39g 13% 38g 13% 18g 1 INGREDIENTS: Long grain white rice, lentils, elbow macaroni (semolina, niacin, ferrous sulfate [iron], thiamine mononitrate, cheese powder (whey, buttermilk solids, cheeses [granular and cheddar {pasteurized milk, cheese culture, salt, enzymes}], whey protein concentrate, salt, sodium phosphate, citric acid, FD&C Yellow #5, FD&C Yellow #6, lactic acid, enzyme), creamer (maltodextrin, palm oil), cornstarch, chicken soup base (corn syrup solids, salt, corn starch, hydrolyzed corn, soy protein, rendered chicken fat, sugar, onion powder, disodium inosinate, disodium guanylate, spices, turmeric, dehydrated parsley, silicon dioxide [anticaking agent]), broccoli, chopped onion, onion bouillon (chicken soup base [corn syrup solids, salt, corn starch, hydrolyzed corn, soy protein, rendered chicken fat, sugar, onion powder, disodium inosinate, disodium guanylate, spices, turmeric, dehydrated parsley, silicon dioxide {anticaking agent}], salt, sugar, yeast extract, sweet whey, turmeric, garlic powder, caramel color, dehydrated onion), chopped onion, chicken stock, onion powder, parsley (chicken soup base [corn syrup solids, salt, corn starch, hydrolyzed corn, soy protein, rendered chicken fat, sugar, onion powder, disodium inosinate, disodium guanylate, spices, turmeric, dehydrated parsley, silicon dioxide], salt, sugar, yeast extract, sweet whey, turmeric, garlic powder, caramel color, dehydrated onion), carrot dices, celery slices, chopped onion. Contains allergens: Dairy, wheat, and soy. Contains allergens: Dairy and soy. 1/3 cup soup mix 1 1/3 cups water 1 tsp spice mix 90 5 7 INGREDIENTS: Potato dices, cabbage slices, red and green bell peppers. 1/4 cup stew blend 1 cup water 1. Add stew blend to water. 2. Bring to boil slowly, stirring frequently. 3. Simmer until vegetables are tender, 15-20 minutes, stirring occasionally. 1. Stir soup mix and spice mix into boiling water. 2. Boil 3-5 minutes. 3. Simmer on low heat for 25 minutes. 1/3 cup mix 1 cup water 1. Whisk mix into boiling water, stir for 10 minutes. 2. Simmer on low heat for 12-15 minutes. 3. Stir frequently. from Fat 35 0g 4g 3% 0mg 0mg 0mg 30mg 1% 0mg 480mg 21g 7% 7g Saturated Fat 0.5g 0g 2 1 3g Sugars 2g Protein 11g 1 per gram: Fat 9 per gram: Fat 9 per gram: Fat 9 INGREDIENTS: Quick rolled oats, INGREDIENTS: Enriched precooked INGREDIENTS: Textured vegetable protein brown sugar, creamer (coconut oil, corn syrup solids, sodium caseinate [a milk derivative], dipotassium phosphate, sugar, mono and diglycerides, polysorbate 80, sodium silicoaluminate, tetrasodium pyrophosphate, soy long grain rice (rice, niacin, iron [ferric orthophosphate], thiamine [thiamine mononitrate], folic acid). corn, soy, wheat protein, autolyzed yeast. 1/4 cup rice 1/4 cup water 1/2 cup water 1/4 cup oatmeal 1 INGREDIENTS: Long grain white rice, 5% (maltodextrin, palm oil), enriched bleached Contains allergens: Dairy, soy, and coconut. from Fat 0 1 Contains allergens: Dairy, soy, and wheat. INGREDIENTS: Potato dices, creamer Serving Size: 1/4 cup (26g) Servings Per Container: 9 Protein 2g 4 per gram: Fat 9 Serving Size: 1/4 cup (26g) Servings Per Container: 9 g 1 per gram: Fat 9 Serving Size: 1/4 cup () Servings Per Container: 10 Sugars 0g per gram: Fat 9 1 Protein 2g per gram: Fat 9 Sugars 3g Sugars 5g 3g 2g 9 Servings (2 pouches/18 total servings) NET WT 8.25 oz (233 g) 11 0g 9 Servings (3 pouches/27total servings) NET WT 8.25 oz (233 g) Saturated Fat 1g 2 5g 10 Servings (2 pouches/20 total servings) NET WT 10.58 oz (299 g) 0mg 580mg Beef Flavored Vegetarian Meat Substitute 3g 3% 45% Instant White Rice 90 1070mg Maple Brown Sugar Oatmeal from Fat 25 1 1. Whisk soup mix into boiling water. 2. Simmer on low heat for 20-25 minutes. 3. Stir frequently. 120 0g 10mg 1/3 cup soup mix 1 cup + 2 tbsp water Protein 5g from Fat 0 0mg Protein 3g 70 Sugars 4g 1 per gram: Fat 9 3.5g Protein 7g Sugars 2g from Fat 35 Sugars 7g 0g 7% 7% 2g 250 from Fat 0 Saturated Fat 2g 0mg 170 3g from Fat 20 1. Stir rice into boiling water & cover. 2. Remove from heat. Let stand for 5 minutes. 3. Fluff lightly with fork and serve. Tran Calciu Serving Size: 2 1/2 Tbsp (13g) Servings Per Container: 71 from Fat 45 Sat Vitam 70 Total *Perce calorie lower Serving Size: 1/4 cup (43g) Servings Per Container: 51 from Fat 5 Calor Shelf life estimates are based on industry studies from sources deemed Sug TM has no control over individual storage reputable. Since Augason Farms practices, they must disclaim any liability or warranty for particular results. Prote 140 Amount Total No preservatives added. www.augasonfarms.com Servin Servin Sodiu INGREDIENTS: Potato slices preserved with sodium bisulfite. Nut Chole Blue Chip Group, Inc., makers of Morning Moo s 19 Servings (7 cans/133 total servings) Use in scalloped potatoes, fried potatoes, potato salad, and stews. NET WT. 3 lbs 7.0 ozsoups (1.55 kg) Contains oxygen absorber. Discard immediately upon opening. Augason Farms T081 Potato Slices Potato Slices Cover potatoes with water and let stand for 10 to15 minutes, or simmer until tender. Salt as desired. Cover potato slices with water. Soak for 15-30 minutes until tender. Drain and dry with paper towel. Lightly grease a 9x13 baking dish. Brown potato slices in a nonstick skillet. Pour into bottom of baking dish. Warm broccoli in skillet, then layer over potatoes. Warm ham and sausage and layer over broccoli. Mix together cheese and eggs, then pour over mixture. Bake at 350 F until eggs are set, 30-40 minutes. Serves 12. Cover potato slices with water. Soak for 15-30 minutes until tender. Drain and dry with paper towel. Stir thyme, paprika, garlic salt and pepper into oil; set aside. Fold a 36x18 piece of heavy foil in half to make an 18 square. Place onion in center of foil. Drizzle vegetables with oil mixture. Bring up 2 opposite edges of foil and seal with a INSPECTED EGG PRODUCTS G-31544 Blueberry Pancake Mix Dehydrated Dehydrated Freeze Dried Sliced Strawberries Vegetables Contains allergens: Wheat and soy. 1/4 cup beef 1/2 cup water 1. Add beef to water. 2. Bring to a boil. 3. Reduce heat and simmer for 20 minutes, stir occasionally. 1. Shake bag well. 2. Stir oatmeal into boiling water. 3 Cook 1 minute, stirring occasionally. 4. Remove from heat and let stand 1 minute. Copyright 2012 Augason Farms www.augasonfarms.com Phone (800) 878-0099 20080_101014