Chicken Pot Pie Soup in a Jar

1 cup seasoned chicken slices, broken into smaller pieces
1/3 cup freeze dried carrots
½ cup dried onions
1 cup potato chunks
1/3 cup freeze dried peas
1/3 cup Veloute sauce (chicken gravy)
1-2 Tbsp. chicken bouillon
1 Tbsp. butter powder
½ Tbsp. powdered milk
2 Tbsp. flour
1 tsp. Chef’s choice seasoning

Put all ingredients into a pot.  Add 6 cups of water and bring to a boil . Stir well for a minute or two, allowing the gravy to thicken.  Simmer 10 -15 minutes.  Serve with rolls.

Katherine's Ham Fried Rice

2 cups rice
2-3 tbsp. olive oil
5 1/2 cups water
1 tbsp. chicken bouillon
1/2 cups Thrive freeze-dried peas
1/2 cup Thrive freeze-dried corn
1/2 cup Thrive dehydrated carrots
1/2 cup Thrive dehydrated onion
1 cup Thrive freeze-dried ham
5-6 scrambled eggs, already cooked, and chopped into bite-sized pieces.
soy sauce, to taste.

1.  Saute' the rice in the olive oil until the rice is translucent.
2.  Add all of the other ingredients, except the eggs and the soy sauce, bring to a boil, and then simmer for 15-20 minutes.
3.  Add the scrambled eggs and soy sauce.