Dried foods can be used in soups, stews, baked goods, and casseroles.  The crisp dried foods can be ground and added to crackers, cookies, breads or pancakes to add flavor.  (You can replace up to 1/4 cup of flour with finely ground fruit or vegetable flour.)

In some foods it is necessary to rehydrate the dried foods before using them.  Usually in casseroles, and possibly in breads and baked goods.  

To Rehydrate: Put the food in a saucepan; pour enough boiling water over the food to just cover the food.  Cover pan and heat on low til most of food is softened.  Be careful not to over cook. 

When using dried foods in soups or stews or other recipes with plenty of liquid, the dried food can be added directly into the food.  Additional liquid may need to be added during the cooking process.

When substituting dehydrated vegetables or fruit in recipes that call for fresh produce, only rehydrate as much as needed.  In most recipes you need about 1/2 to 2/3 c of dry veggies for 1 cup of fresh.  Below is a chart for some other dry equivalents. 

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