SacoFoods

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Scalloped Potatoes and Ham

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Scalloped Potatoes and Ham
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 6 medium potatoes
  • 1 medium onion, sliced thin
  • 3 Tbsp butter or margarine
  • 3 Tbsp all-purpose flour
  • 1 tsp salt
  • ⅛ tsp black pepper
  • 1 cup SACO Mix’n Drink Instant Skim Milk
  • 2 cups water
  • 1 Tbsp butter or margarine
  • 1½ cups finely chopped ham
Instructions
  1. Preheat oven to 350°F.
  2. Grease one 2-quart casserole dish.
  3. Pare and thinly slice potatoes.
  4. Melt 3 Tbsp butter over low heat.
  5. Blend in flour, salt and pepper.
  6. Cook until mixture is smooth and bubbly; remove from heat.
  7. Stir in SACO Mix’n Drink powder and water.
  8. Heat to boiling, stirring constantly.
  9. Arrange ⅓ potatoes in prepared casserole dish.
  10. Sprinkle ½ the onion and ham over potatoes.
  11. Pour ⅓ of the milk mixture over all.
  12. Repeat layers.
  13. Dot top with 1 Tbsp butter.
  14. Cover and bake 30 minutes.
  15. Uncover and bake until potatoes are tender, 60 to 70 minutes longer.
  16. Let stand 5 to 10 minutes before serving.
  17. Variations: Adding ham, chopped into cubes, and/or shredded cheese makes this a delicious main dish. Note: This dish can be prepared ahead of time and reheated with delicious results.
Nutrition Information
Calories: 349 Fat: 11g Saturated fat: 6g Trans fat: 0g Carbohydrates: 48g Sugar: 8g Sodium: 1042mg Fiber: 5g Protein: 17g Cholesterol: 43mg

 

Sauerkraut Soup

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Sauerkraut Soup
Serves: 8 servings
 
Ingredients
  • 4 medium potatoes, cut into
  • ½” cubes
  • ¾ cup onions, diced
  • ¾ lb kielbasa, sliced and quartered
  • 2 cups chicken broth, reduced sodium
  • 1 bay leaf
  • 16 oz sauerkraut
  • 1½ Tbsp fresh dill, minced
  • 1 Tbsp dried yellow mustard
  • 1 Tbsp black pepper
  • 3 cups water
  • 1½ Tbsp parsley, chopped
  • 1 cup sour cream
  • 2½ Tbsp all-purpose flour
  • ¾ cup SACO Cultured Buttermilk Blend Fresh Dill
Instructions
  1. In a large saucepan combine the potatoes, onions, Kielbasa, chicken broth and bay leaf in 2 quarts of water; boil until the vegetables are tender.
  2. Rinse and drain the sauerkraut in a colander.
  3. Add the sauerkraut, dill, yellow mustard, pepper, and water to the soup.
  4. Mix well.
  5. Simmer for 30 minutes.
  6. Add the parsley.
  7. In a separate bowl combine the sour cream, flour and Saco Cultured Buttermilk Blend with ½ cup liquid from the soup.
  8. Add this mixture to the soup.
  9. Simmer until thickened, but do not boil.
  10. Spoon into soup bowls and garnish with fresh dill.
  11. Serve with toasted French Rounds if desired.
Nutrition Information
Calories: 304 Fat: 14g Saturated fat: 6g Trans fat: 0g Carbohydrates: 34g Sugar: 8g Sodium: 1177mg Fiber: 5g Protein: 13g Cholesterol: 51mg

 

Salmon Crepes

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Salmon Crepes
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Salmon Crepes Filling
  • Prepare Basic Crepes
  • 1 lb can salmon, drained and flaked
  • 3 oz can mushrooms, chopped
  • 3 hard cooked eggs, chopped
  • ¼ cup onion, finely chopped
  • ¼ tsp salt dash pepper
  • ¼ cup SACO Cultured Buttermilk Blend
  • ¾ cup milk
  • ¼ cup celery, chopped
  • 1½ tsp lemon juice
  • Cheddar Cheese Sauce
  • ¼ cup butter or margarine
  • ¼ cup flour
  • 2 cups water
  • ½ cup SACO Cultured Buttermilk Blend
  • 3 oz sharp Cheddar cheese, cubed
  • 1 tsp salt
  • ½ tsp white pepper
Instructions
  1. Salmon Crepes Filling
  2. Preheat oven to 400°F.
  3. Place all ingredients in large mixing bowl and blend well.
  4. Put about 2 Tbsp of filling on each crepe, roll up, and put in well-buttered shallow baking dish. Pour cheese sauce over crepes and bake for 15 to 20 minutes, or until hot and bubbly.
  5. Makes enough filling for about 16 crepes.
  6. Cheddar Cheese Sauce
  7. Melt butter and blend in flour.
  8. Gradually stir in water.
  9. Add Buttermilk Blend and blend with wire whisk.
  10. Cook over medium heat, stirring constantly until thickened.
  11. Add cheese and stir over low heat until melted.
  12. Season to taste.

 

Salmon Chowder

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Salmon Chowder
Serves: 8 servings
 
Ingredients
  • 1 cup celery, sliced
  • 1 cup carrots, chopped
  • 1 cup leeks, sliced, white parts only
  • 2 Tbsp olive oil
  • 1 clove garlic, chopped
  • 2 cups small red potatoes, quartered
  • 3 cups chicken broth
  • 2 cups zuchinni, sliced and quartered
  • 2 Tbsp corn starch
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 2 Tbsp sweet red pepper, chopped
  • 2 Tbsp capers
  • 2 Tbsp parsley, chopped
  • 1 lb poached salmon, reserving liquid
Instructions
  1. In a saucepan, saute celery, carrots and leeks in oil with garlic until garlic is soft.
  2. Add potatoes and broth.
  3. Cook 10-15 minutes.
  4. Add zuchinni and cook till crisp/tender.
  5. In a separate bowl combine corn starch with Saco Cultured Buttermilk Blend; slowly add 3 cups of the poaching liquid.
  6. Add peppers, capers and parsley to the saucepan and then the liquid mixture.
  7. Cook until thickened.
  8. Fold in flaked salmon.
  9. Warm through and serve.

 

Saco’s Fudge Dream

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Saco’s Fudge Dream
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 2 cups all-purpose flour
  • 5 Tbsp SACO Cultured Buttermilk Blend
  • 1¾ cups granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda dash salt
  • 1¼ cups water
  • ¾ cup solid shortening
  • 1 tsp vanilla extract
  • ½ cup SACO Premium Cocoa
  • 2 eggs Almond bark Chocolate curls
Instructions
  1. Preheat oven to 350°F.
  2. Grease one bundt pan.
  3. In large mixing bowl combine flour, Buttermilk Blend, sugar, baking powder, baking soda and salt.  Add water, shortening and vanilla.
  4. Beat on low speed until combined.
  5. Beat 2 more minutes.
  6. Add cocoa and beat again.
  7. Add eggs and beat until well-blended.
  8. Pour into prepared pan.
  9. Bake 40 to 45 minutes, or until wooden toothpick tests done.
  10. Cool 10 minutes in pan, then remove from pan and cool completely on wire rack.
  11. Garnish with almond bark and chocolate curls.
Nutrition Information
Calories: 163 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 26g Sugar: 23g Sodium: 87mg Fiber: 1g Protein: 3g Cholesterol: 1mg

 

SACO’s Buttermilk Oat-Bran Pancakes

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SACO’s Buttermilk Oat-Bran Pancakes
Serves: 16 pancakes
 
Ingredients
  • 1 cup SACO Mix’n Drink Instant Skim Milk
  • ½ cup SACO Cultured Buttermilk Blend
  • 1 cup self-rising flour
  • 2 cups bran cereal
  • 1 Tbsp baking powder
  • 3 Tbsp granulated sugar
  • 6 egg whites
  • 3 cups water
  • 6 Tbsp vegetable oil Non-stick cooking spray
Instructions
  1. In large mixing bowl combine all dry ingredients.
  2. Add beaten egg, water and oil.
  3. Beat until batter is smooth.
  4. Do not overbeat.
  5. Coat cool griddle with non-stick cooking spray.
  6. Drop batter by tablespoonful onto hot griddle and cook until top is full of tiny bubbles and the underside is brown.
  7. Turn and brown on other side.
  8. Note: Pancakes freeze well.
  9. Wrap well before freezing.
  10. Unwrap to warm in microwave oven, or let thaw at room temperature and warm for three minutes in a standard oven at 350°.
  11. Serve with low-calorie syrup or fresh fruit puree.
Nutrition Information
Calories: 134 Fat: 6g Saturated fat: 1g Trans fat: 0g Carbohydrates: 17g Sugar: 7g Sodium: 271mg Fiber: 2g Protein: 6g Cholesterol: 3mg

 

Saco-Choco Shortcake

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Saco-Choco Shortcake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • ⅓ cup solid vegetable shortening
  • 1 cup granulated sugar
  • 1 egg
  • ½ tsp vanilla
  • 1¼ cups cake flour, sifted
  • ½ cup SACO Premium Cocoa
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup water
Instructions
  1. Preheat oven to 350°F.
  2. Grease a 9 inch cake pan and then line the bottom with wax paper.
  3. Beat shortening with sugar until fluffy.
  4. Beat in egg and vanilla.
  5. In a separate bowl, combine all of the dry ingredients.
  6. Combine with the shortening mixture and gradually stir in water.
  7. Beat for 2 minutes on medium speed.
  8. Pour into prepared pan.
  9. Bake 35-40 minutes or until cake tester comes out clean.
  10. Cool in pan 10 minutes; then turn onto a wire rack to cool completely.
  11. Serve with fresh berries or split apart and fill with fruit pie filling and whipped cream.

 

SACO Ultimate Chocolate CHUNK Cookies

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SACO Ultimate Chocolate CHUNK Cookies
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ cup butter, softened
  • ½ cup vegetable shortening
  • ½ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 1 tsp vanilla
  • 1 egg
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 12 oz SACO Chocolate CHUNKS
  • ½ cup chopped nuts (optional)
Instructions
  1. Preheat oven to 375 degrees F.
  2. Grease cookie sheet.
  3. In large mixing bowl, beat together butter, shortening and sugars.
  4. Beat in vanilla and egg.
  5. In separate small mixing bowl stir together flour, soda and salt.
  6. Slowly beat dry ingredients in to batter, beating until well-mixed.
  7. Fold in CHUNKS (and nuts, if desired).
  8. Drop by rounded teaspoonfuls, 2 inches apart, on to prepared cookie sheet.
  9. Bake 8 to 10 minutes.
  10. Cool on cookie sheet 2 minutes, then remove to wire racks to cool completely.
  11. To make bars, prepare batter as instructed for cookies.
  12. Press dough in to greased 9 x 13 pan and bake 15 - 20 minutes, or until golden brown on top. Cool pan on wire racks.

 

Saco Trail Mix (Gorp) Chocolate Chunk Cookies

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Saco Trail Mix (Gorp) Chocolate Chunk Cookies
Cook time: 
Total time: 
Serves: 1.5 dozen cookies
 
Ingredients
  • 2 cups all-purpose flour
  • 1 tsp ground cloves or ground nutmeg
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup butter or margarine, softened
  • ½ cup solid vegetable shortening
  • ½ cup granulated sugar
  • ¾ cup light brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 12 oz SACO Chocolate CHUNKS
  • 1 cup trail mix
Instructions
  1. Preheat oven to 375°F.
  2. In medium mixing bowl combine flour, cloves or nutmeg, baking soda and salt; set aside.
  3. In large mixing bowl cream together butter, shortening, sugars and vanilla.
  4. Beat in egg.
  5. Gradually add flour mixture and mix well.
  6. With a large wooden spoon stir in CHUNKS and trail mix until well-mixed.
  7. Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheet.
  8. Bake 8 to 10 minutes.
  9. Cool on cookie sheet 2 minutes.
  10. Remove to wire rack and cool completely.
Nutrition Information
Calories: 196 Fat: 8g Saturated fat: 4g Trans fat: 0g Carbohydrates: 29g Sugar: 15g Sodium: 194mg Fiber: 0g Protein: 3g Cholesterol: 14mg

 

Saco Sunshine Orange Pound Cake

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Saco Sunshine Orange Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 3⅓ cups cake flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 4 eggs
  • 2 tsp orange extract
  • 1 tsp vanilla extract
  • 3 Tbsp grated orange zest
  • 1 cup orange juice
  • Glaze
  • 2 cups powdered sugar
  • 3 Tbsp orange juice
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour 12 cup bundt pan.
  4. Sift together first five ingredients.
  5. In a separate bowl, beat butter until smooth.
  6. Add sugar and cream until light and fluffy.
  7. Beat eggs with orange extract and vanilla extract.
  8. Gradually add egg mixture to butter/sugar mixture.
  9. Add orange zest.
  10. Alternate adding the dry ingredients with the orange juice.
  11. Pour into prepared pan.
  12. Bake 50 to 60 minutes or until toothpick comes out clean and cake starts pulling away from sides of pan.
  13. Let cool for 5 minutes.
  14. Turn out onto cooling rack and cool completely.
  15. Glaze
  16. Whisk together in small bowl until smooth.
  17. Pour over cooled cake.
Nutrition Information
Calories: 394 Fat: 13g Saturated fat: 8g Trans fat: 0g Carbohydrates: 65g Sugar: 41g Sodium: 234mg Fiber: 1g Protein: 5g Cholesterol: 78mg