Dehydrated potato cubes

This is what the little dehydrated potato cubes look like. We have a lot of them, and I haven't been too thrilled about using them. But the dinner we had tonight turned out pretty good. In fact, it's a keeper. It was very filling, and I think one reason may be because of all the butter powder in the white sauce. Or maybe it's because the re-hydrated dehydrated potatoes swell even more once they're inside of you. Anyway, I'm sure it really would feed a family of 4 to 6.

Scalloped Potatoes

3 1/2 cups water, 2 cups dried potato dices, 3 tablespoons minced onion, 1/2 teaspoon chicken bouillon, 1 1/4 cup warm water, 1 cup Super Quick White Sauce Mix (recipe to follow), 1 (15-oz.) can Spam Lite, diced OR 2 (5-oz.) cans chunk ham, broken up OR 1 can pork from the cannery, drained and rinsed.

Place potatoes, onion and bouillon in 3 1/2 cups water and simmer 20 minutes. In separate saucepan, whisk white sauce mix into 1 1/4 cup warm water. Bring to boil and simmer for 1 minute. Drain any remaining liquid from potatoes. Stir white sauce into potato mixture. Add a little more water if too thick. Stir in meat. Serves 4-6.

Super Quick White Sauce Mix

4 cups instant dry milk, 4 cups powdered butter, 4 cups flour, 8 teaspoons chicken bouillon, 2 teaspoons salt

Mix above ingredients together, store in covered container, label and date. Use within 6 months.

Thin white sauce: 1 cup warm water and 1/2 cup white sauce mix

Medium white sauce: 1 cup warm water and 1/2 cup white sauce mix

Thick white sauce: 1 cup warm water and 3/4 cup white sauce mix

Whisk white sauce mix into water. Continue stirring over medium-high heat until boiling. Lower heat and simmer 1 minute. If needed, hold sauce for a short time on low heat.

For another white sauce mix recipe, check out this blog: everydayfoodstorage.net.

And to make a "cream-of-something" soup from the "Magic Mix", check out this.

So, the recipe, above, for the scalloped potatoes--when it has you make up the white sauce, it turns out really thick. I think that's the equivalent of making the "cream-of-something" soup.