SacoFoods

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Mix’n Drink Yogurt

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Mix’n Drink Yogurt
Serves: 12 servings
 
Ingredients
  • 9 cups water
  • 3⅓ cups SACO Mix’n Drink Instant Skim Milk
  • 1 cup brand name plain yogurt
Instructions
  1. Boil water in stainless steel pot.
  2. Remove from heat.
  3. Using wire whisk, blend in Mix’n Drink powder.
  4. Put back on heat and boil for one minute.
  5. Remove from heat.
  6. Use a candy thermometer and cool down to no lower than 110°F.
  7. Place yogurt into large glass mixing bowl.
  8. Add warm milk, one cup at a time.
  9. Whisk until yogurt is thoroughly combined with milk.
  10. Pour in the balance of the milk.
  11. Place a piece of Saran Wrap over top of the bowl.
  12. Take bath towel and layer between the glass bowl and a regular household heating pad.
  13. Turn heating pad on high. Wrap rest of the towel around bowl to keep heat in. Leave for four hours. Yogurt should be of a gelatin consistency at this point.
  14. Cool yogurt completely, remove Saran Wrap, then refrigerate.
  15. You will probably have to drain moisture off before each use.
  16. Great to top baked potatoes, cereal, etc.
  17. TIP: Using a water bath when making this yogurt will help it set up better.
  18. To do this, instead of wrapping the bowl the yogurt is in with the towel and heating pad, simply find a pot that will easily accommodate the bowl that your yogurt is in.
  19. Place enough water in the pan to surround the bowl to its top ledge when it is set inside the pot, without leaking into the yogurt.
  20. Cover with pan’s lid and wrap pan with your towel and heating pad.
  21. Proceed as directed to leave for four hours.

 

Minnesota Sunflower Pound Cake

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Minnesota Sunflower Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 2 cups sugar
  • 1 cup butter, softened
  • 4 eggs
  • 3 cups flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ¾ cup water
  • 2 Tbsp SACO Chocolate CHUNKS, melted
  • 1 Tbsp golden yellow food coloring
  • 1 tsp orange extract zest one orange
Instructions
  1. Preheat oven to 325°F.
  2. Grease one loaf pan.
  3. Beat sugar and butter in a large mixing bowl until creamy.
  4. Beat in eggs, one at a time until well mixed.
  5. Gradually add flour, baking powder, baking soda, salt and Saco Cultured Buttermilk Blend alternately with the water.
  6. Beat until well mixed.
  7. Remove 3 Tbsp of the batter and mix into the melted Saco Chocolate Chunks.
  8. Fill center of prepared pan with dark batter.
  9. To the original batter, add the food coloring, orange extract and orange zest.
  10. Pour colored batter into pan around the dark center.
  11. Bake for 55 to 65 minutes; or until done.
  12. Cool in pan 10 minutes before removing from pan

 

Mini Meatball with Roasted Corn & Pepper Soup with Buttermilk Crisps

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Mini Meatball with Roasted Corn & Pepper Soup with Buttermilk Crisps
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • Soup
  • ½ lb veal, ground
  • 1 egg yolk
  • 2 tsp SACO Cultured Buttermilk Blend
  • ¼ cup seasoned bread crumbs
  • 1¼ cup onion chopped, divided
  • 3 colored bell peppers, cut up
  • 1 tomato, chopped
  • ¾ cup fresh corn kernels
  • 2 tsp canola oil
  • 2 garlic cloves, minced
  • 3½ cups chicken stock
  • ¼ tsp ground pepper
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 small sweet pepper, thinly sliced
  • ½ cup snipped basil .
  • Buttermilk Crisps
  • 1 tsp canola oil
  • 1 tsp SACO Cultured Buttermilk Blend
  • ½ tsp salt
  • 6 inch flour tortilla
Instructions
  1. Soup
  2. In a small bowl, mix together veal, egg yolk, 2 tsp Saco Cultured Buttermilk Blend, bread crumbs and ¼ cup onion.
  3. Shape into ½ inch meatballs.
  4. Bake 10 minutes at 400 degrees F.
  5. Place peppers, tomato, corn and 1 cup onion on a foil lined baking sheet.
  6. Roast 10 minutes.
  7. Heat oil in a 3 quart saucepan over medium heat.
  8. Add roasted vegetables and garlic; saute 2 minutes.
  9. Add chicken stock, pepper and 2½ Tbsp.
  10. Saco Cultured Buttermilk Blend, simmer 10 minutes.
  11. Add meatballs, sliced peppers and basil.
  12. Cook 2 minutes.
  13. Garnish with Buttermilk Crisps.
  14. Buttermilk Crisps
  15. Preheat oven 400°F.
  16. Mix first three ingredients; brush on tortilla.
  17. Cut into small strips or squares.
  18. Bake 5 minutes.
Nutrition Information
Calories: 194 Fat: 7g Saturated fat: 2g Trans fat: 0g Carbohydrates: 23g Sugar: 8g Sodium: 778mg Fiber: 4g Protein: 11g Cholesterol: 56mg

 

Mexican Tortilla Soup

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Mexican Tortilla Soup
Serves: 4 servings
 
Ingredients
  • 4 white corn tortillas shells
  • 3 cloves garlic, crushed
  • ½ cup onions, chopped
  • 4 cups chicken broth
  • 28 oz can green enchilada sauce
  • 1 cup frozen corn
  • 1 medium potato, diced
  • 2 Tbsp roasted red peppers, chopped
  • 1 chicken breast, cut in cubes
  • 1 Tbsp cilantro
  • 1 cup cream
  • ½ cup SACO Mix’n Drink Instant Skim Milk
  • 15.5 oz can black beans, drained and rinsed ground cumin (not too much) chili powder
Instructions
  1. Cut tortilla shells in to strips.
  2. Fry strips slightly in oil and set aside.
  3. Brown garlic and onions in pan.
  4. Add chicken broth and enchilada sauce.
  5. Add corn, diced potatoes, peppers and chicken breast.
  6. Cook for 15 minutes or more, and then add cilantro, cream, dry skim milk and beans.
  7. Add tortilla pieces and cook until all ingredients are combined; add salt, pepper,cumin and chili powder to taste.

 

Mexican Cornmeal Crepes

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Mexican Cornmeal Crepes
Cook time: 
Total time: 
Serves: 10 servings
 
Ingredients
  • Cornmeal Crepe
  • ½ cup all-purpose flour
  • ½ cup cornmeal
  • ⅛ tsp salt
  • 5 Tbsp SACO Cultured Buttermilk Blend
  • 1¼ cups water
  • 2 eggs
  • 1 Tbsp butter or margarine, melted
  • Mexican Crepe Filling
  • 2 Tbsp solid vegetable shortening
  • ½ lb ground beef
  • ¼ cup onion, finely chopped
  • ¼ cup green pepper, finely chopped
  • ¼ cup celery, finely chopped
  • ¼ cup mushrooms, chopped
  • 1 clove garlic, chopped fine
  • ¼ cup stuffed green olives, sliced
  • 1 tsp chili powder, or to taste
  • ½ tsp salt
  • ⅛ tsp pepper
  • 1 small can tomato paste
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ¾ cup water Parmesan Cheese
Instructions
  1. Cornmeal Crepes
  2. In large mixing bowl combine flour, cornmeal, salt and Buttermilk Blend.
  3. Add water, eggs and melted butter.
  4. Mix until smooth.
  5. Heat one 6 or 8-inch fry pan or crepe pan.
  6. Add enough butter to coat pan lightly and evenly.
  7. Butter should not run when pan is tilted.
  8. Add 2 to 3 Tbsp of batter.
  9. Tip pan back and forth so that batter covers bottom.
  10. Cook until top of batter loses its shine and bubbles can be seen forming underneath.
  11. With tip of knife, loosen edges around crepe.
  12. Underside of crepe should be lightly browned.
  13. Invert crepe, browned side up, on paper toweling.
  14. Repeat process for each crepe, adding butter to pan as needed to prevent sticking.
  15. Fill with Mexican Crepe Filling
  16. Mexican Crepe Filling
  17. In large frying pan melt shortening.
  18. Add and sauté together ground beef, onion, green pepper, celery, mushrooms, garlic and olives. Add chili powder, salt, pepper, tomato paste, Buttermilk Blend and water.
  19. Simmer 15 minutes.
  20. Divide evenly among 10 Cornmeal Crepes and roll each.
  21. Arrange filled crepes close together in greased baking dish.
  22. Sprinkle with Parmesan Cheese.
  23. Bake in preheated 400°F oven 30 to 40 minutes, or until lightly browned.
  24. Slide under broiler for browning, if necessary, before removing from oven.
Nutrition Information
Calories: 192 Fat: 9g Saturated fat: 3g Trans fat: 1g Carbohydrates: 16g Sugar: 5g Sodium: 427mg Fiber: 2g Protein: 11g Cholesterol: 65mg

 

Mexican Brownies

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Mexican Brownies
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 1 cup SACO Chocolate CHUNKS
  • 5 Tbsp unsalted butter or margarine
  • 2 tsp instant coffee or espresso
  • * 2 eggs
  • ¾ cup brown sugar
  • 2 Tbsp coffee liqueur
  • ⅔ cup all-purpose flour
  • 2 Tbsp SACO Premium Cocoa
  • ¾ tsp ground cinnamon
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup pecan pieces
  • ¾ cup white chocolate chips
Instructions
  1. Preheat oven to 325°F.
  2. Grease one 9-inch square cake pan.
  3. Melt CHUNKS, butter and coffee powder together in double boiler or in microwave; set aside.
  4. In large mixing bowl, on medium speed, beat together eggs and brown sugar for 1 minute.
  5. Stir in coffee liqueur and chocolate-butter mixture.
  6. In medium mixing bowl sift together flour, cocoa, cinnamon, baking powder and salt.
  7. Stir into chocolate until well-blended.
  8. Add pecan pieces and white chocolate chips, stirring to combine.
  9. Spread into prepared pan.
  10. Bake 30 - 35 minutes.
  11. *Note: Instant expresso powder is available in larger supermarkets or specialty coffee shops.
Nutrition Information
Calories: 211 Fat: 12g Saturated fat: 5g Trans fat: 0g Carbohydrates: 27g Sugar: 21g Sodium: 71mg Fiber: 1g Protein: 2g Cholesterol: 6mg

 

Mediterranean Apricot & Pistachio Pound Cake

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Mediterranean Apricot & Pistachio Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 7 oz dried apricots, snipped with scissors
  • 1 cup pistachio nuts, chopped
  • 3 cups flour, divided
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp ginger
  • ¼ tsp baking soda
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup butter, softened
  • 2 cups sugar
  • 6 eggs
  • 1 cup water
  • ¼ cup apricot nectar
  • 2 tsp vanilla extract
  • ¼ cup apricot jam
Instructions
  1. Preheat oven to 350°F.
  2. Grease and lightly flour a 10 inch Bundt pan or any tube pan.
  3. In a medium bowl, toss apricots and pistachios with ¼ cup of the flour.
  4. Set aside.
  5. In a separate bowl combine remaining dry ingredients.
  6. In a large bowl, beat butter, for 30 seconds; gradually add sugar and beat until light and fluffy.
  7. Beat in eggs, one at a time, beating about 1 minute after each addition.
  8. Mix in water, apricot nectar and vanilla.
  9. Add flour mixture, beating until blended.
  10. Stir in nut mixture by hand.
  11. Pour batter in tube or Bundt pan, smoothing the top.
  12. Bake 50-55 minutes or until an inserted toothpick comes out clean.
  13. Let cool in pan 10 minutes.
  14. Loosen from pan and invert onto a plate.
  15. In microwave safe bowl, melt apricot jam until smooth, 20-40 seconds.
  16. Brush warm glaze over cake.
  17. Decorate or garnish as desire.

 

Meatloaf

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Meatloaf
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1½ lbs ground round
  • 2 cloves garlic, pressed or minced
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, shredded
  • ¼ cup fresh bread crumbs
  • ½ cup SACO Mix’n Drink Instant Skim Milk
  • ¼ cup Parmesan cheese
  • 8 oz tomato sauce
  • 1 egg
  • ½ tsp ground thyme
  • ½ tsp ground cumin
Instructions
  1. Preheat oven to 350°F.
  2. In large mixing bowl combine all ingredients.
  3. Mix well with your hands.
  4. Form into a loaf.
  5. Place on baking sheet.
  6. Dribble top with ketchup.
  7. Bake one hour.
  8. Try the leftovers in-between bread as a great-tasting alternative to sandwich meat.
Nutrition Information
Calories: 198 Fat: 10g Saturated fat: 4g Trans fat: 1g Carbohydrates: 8g Sugar: 4g Sodium: 314mg Fiber: 1g Protein: 19g Cholesterol: 56mg

 

Marylou’s Coffee Cake

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Marylou’s Coffee Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 2½ cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ¾ cup sugar
  • 1 cup brown sugar
  • 1 Tbsp nutmeg
  • 1 tsp salt
  • ¾ cup olive oil
  • 1 cup walnuts, chopped
  • 2 eggs
  • 1 cup water
  • 1 tsp baking soda
  • 1 tsp baking powder Cinnamon for topping
  • Fruit Mixture
  • ¼ cup water
  • 1½ cups apples, peeled and chopped
  • ¼ cup sugar
  • 2 Tbsp corn starch
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. In a mixing bowl combine the flour, Saco Cultured Buttermilk Blend, sugar, brown sugar, nutmeg, salt and olive oil.
  4. Beat until smooth; Take out one cup of mixture and reserve for topping.
  5. Add walnuts.
  6. In a separate bowl mix the eggs, water, baking soda and baking powder.
  7. Combine with the flour mixture and mix well.
  8. Spread half of the cake batter into a 13 x 9 pan.
  9. Spread fruit mixture over batter.
  10. Top with remaining cake batter.
  11. Take the cup of reserved ingredients; crumble and spread over cake.
  12. Sprinkle with cinnamon.
  13. Bake 40-45 minutes or until cake tests done.
  14. Fruit Mixture (In a small saucepan combine water and apples.
  15. Cover and simmer for about 5 minutes.
  16. Combine sugar and corn starch.
  17. Add to apples and cook until thick.
Nutrition Information
Calories: 117 Fat: 2g Saturated fat: 0g Trans fat: 0g Carbohydrates: 23g Sugar: 14g Sodium: 136mg Fiber: 1f Protein: 2g Cholesterol: 12mg

 

Maple Pecan Biscuits

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Maple Pecan Biscuits
Cook time: 
Total time: 
Serves: 12 biscuits
 
Ingredients
  • ¼ cup pecans
  • 3 Tbsp real maple syrup
  • 2 cups flour
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • 4 tsp baking powder
  • ½ tsp cream of tartar
  • ½ tsp salt
  • 10 Tbsp cold butter
  • ⅔ cup ice water
  • 2 Tbsp butter, melted
Instructions
  1. Preheat oven to 350°F.
  2. Lay pecans in one layer on cookie sheet and roast pecans in oven for 5 minutes.
  3. Remove from oven and cool completely.
  4. When cool combine with real maple syrup and grind in a food processor.
  5. Increase oven temperature to 415°F.
  6. In a large bowl, combine flour, Saco Cultured Buttermilk Blend, baking powder, cream of tartar and salt.
  7. Cut in cold butter.
  8. Add ice water.
  9. Stir with fork until well mixed.
  10. Stir in pecans until evenly distributed.
  11. Turn out onto well-floured surface.
  12. Knead for 1-2 minutes until dough is no longer sticky.
  13. Roll or pat out to ½ inch thickness.
  14. Cut with floured 2 inch cutter.
  15. Place on prepared cookie sheet.
  16. Bake for 13-18 minutes or until golden brown.
  17. Brush tops with melted butter.
  18. Serve warm.