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Dehydrating Year Round with Excalibur - Tips and Recipes for January

Burrrr..... it's cold outside! Winter's chill brings out the urges for hearty stews, breads and other comfort foods that just seem to be out of place in hot weather. Raid your pantry for those dried tomatoes and other vegetables and fruits you prepared during the growing season.

But, don't forget that winter vegetables afford new opportunities to put your Excalibur to work. Dehydrate those, while in season, for use in a variety of recipes year-round.

Good Buys: Avocados, Bananas, Cabbage, Cauliflower, Mushrooms, Pears, Potatoes, Turnips and Winter Squash

This Month's Tips:

• When you buy a cabbage for coleslaw, purchase a large head and save a portion of the shredded cabbage to dry for later use in vegetable soups.

• Stop by your grocery's produce isle and buy a winter squash. Experiment with the vast assortment of hard-skinned squash for a delightful variety of soups, desserts, even pasta. Try baking your squash, puree, and make leathers and leather 'cookies'. Pumpkin pie spices and honey work well with many squashes for a tasty snack.

This Month's Recipe:

Creamy Mushroom Soup

1-1/2 cups dried mushrooms
2 cups hot beef bouillon
4 cups milk
6 tbsp. flour
1/2 cup dried onions
1/4 cup margarine
1 tsp. salt
parsley for garnish

Sauté mushrooms and onions in margarine in a heavy saucepan for 5 minutes, stirring occasionally. Combine bouillon, milk, salt, and flour. Blend until smooth. Add to sautéed mushrooms and onions. Cook over low heat until the mixture comes to a boil, stirring constantly. Garnish with parsley. Makes about 8 servings.