SacoFoods

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Chicken Pot Pie

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Chicken Pot Pie
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • Filling
  • 3 medium potatoes, peeled and diced
  • 4 carrots, peeled and diced
  • 1 medium onion
  • 1 stalk of celery, optional
  • 1 tsp salt
  • 12.5 oz chicken breast
  • 2 cups mixed vegetables, frozen
  • 1 can Cream of Chicken soup
  • 2 cups chicken broth
  • 1½ tsp seasoning salt
  • ⅓ tsp pepper
  • ½ tsp garlic powder
  • Biscuit Topping
  • 2 cups flour
  • 1 tsp salt
  • 3 Tbsp baking powder
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 Tbsp butter, softened
  • 1 cup water
Instructions
  1. Filling
  2. Preheat oven to 425°F.
  3. In a medium pan place potatoes, carrots, onions and celery with a dash of salt and 2 cups of water.
  4. Boil until tender, drain.
  5. Transfer to a large mixing bowl.
  6. Add remaining ingredients and mix to combine.
  7. Pour all ingredients in a 11 x 8 casserole dish.
  8. biscuit topping
  9. In a medium mixing bowl mix flour, salt, baking powder and Saco Cultured Buttermilk Blend, cut in margarine with a fork.
  10. Gradually add water while mixing the flour mixture.
  11. Put flour on hands and form dough into a ball.
  12. Place dough on floured cutting board to roll out 1 inch thick.
  13. Cut out 12 biscuits and place on top of pot pie filling mixture.
  14. Bake for 15 - 20 minutes or until biscuits are golden brown on top.
  15. Let stand 10 to 15 minutes before serving.
Nutrition Information
Calories: 451 Fat: 7g Saturated fat: 3g Trans fat: 0g Carbohydrates: 73g Sugar: 8g Sodium: 1738mg Fiber: 8g Protein: 25g Cholesterol: 46mg

 

Chicken in a Biscuit

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Chicken in a Biscuit
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 2 cups flour
  • 1 Tbsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 2 Tbsp sugar
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2 tsp dried parsley flakes
  • ⅓ cup shortening
  • 2 Tbsp water
  • 2 Tbsp chicken-flavoring base
  • 1 cup sour cream
  • 1 Tbsp butter, melted
Instructions
  1. Preheat oven to 450°F.
  2. In large mixing bowl, sift dry ingredients together; stir in parsley flakes.
  3. Cut in shortening until mixture resembles coarse crumbs.
  4. Dissolve chicken flavoring in water; add to sour cream.
  5. Combine sour cream mixture with dry ingredients and mix just until dough follows fork around bowl.
  6. Turn out dough onto lightly floured surface.
  7. Knead 10-12 times.
  8. Roll out dough to ½ inch thickness.
  9. Using floured cutter, cut dough straight down; do not twist cutter.
  10. Bake 10-12 minutes on ungreased baking sheet, or until golden brown.
  11. Removed from oven and brush with melted butter.
Nutrition Information
Calories: 186 Fat: 11g Saturated fat: 4g Trans fat: 1g Carbohydrates: 20g Sugar: 3g Sodium: 359mg Fiber: 1g Protein: 3g Cholesterol: 13mg

 

Chicken & Spinach Gratin

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Chicken & Spinach Gratin
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 20 oz fresh spinach leaves
  • 1½ Tbsp butter
  • 1½ Tbsp olive oil
  • 1 medium leek, white & pale green, thinly sliced
  • 1 large shallot, chopped
  • 3 garlic cloves, minced
  • 1 small chicken breast half, boiled until tender
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • 4 eggs
  • 1 cup ricotta cheese
  • ½ cup Swiss cheese, grated
  • ½ tsp salt
  • ½ tsp black pepper chive stems
Instructions
  1. Preheat oven to 350°F.
  2. Generously butter a 13 x 9 baking dish or individual dishes if desired.
  3. Heat a large, deep nonstick skillet over medium-high heat.
  4. Working in batches, sauté spinach in dry skillet until bright green and wilted, about 2 minutes per batch.
  5. Transfer spinach to strainer.
  6. Squeeze dry.
  7. In large skillet melt butter with oil over medium heat.
  8. Add leek, shallot and garlic; cook until soft, about 5 minutes.
  9. Shred chicken, set aside.
  10. Whisk Saco Cultured Buttermilk Blend, water and eggs in a large bowl to blend.
  11. Whisk in all cheeses, salt and pepper.
  12. Stir in spinach, chicken and leek mixture to blend.
  13. Bake about 50-60 minutes for a large pan and 30 minutes for individual dishes or until golden brown.
  14. Garnish with chive stems.

 

Cherry Almond Cream Cheese Coffee Cake

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Cherry Almond Cream Cheese Coffee Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1½ cups fresh cherries, pitted
  • 1 cup water
  • 2 tsp water
  • 1 tsp almond flavoring
  • 1 tsp cornstarch
  • 2 cups flour
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup sugar, divided
  • ½ cup butter, chilled and cut into chunks
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp vanilla
  • 2 eggs, divided
  • 1 8oz pkg cream cheese, softened
  • 6 Tbsp sugar
  • ½ tsp almond flavoring
  • Almond Sauce
  • 5 egg yolks
  • 1 cup sugar
  • ¼ cup flour
  • 1 cup cream
  • 1½ tsp almond extract
  • 3 Tbsp butter
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Butter spring form pan.
  4. In a saucepan bring cherries, ¼ cup water and almond extract to a boil.
  5. Lower heat and cook about 3 minutes.
  6. In a small bowl combine cornstarch and 2 tsp. water together; add to cherry mixture.
  7. Cook until it thickens and let cool.
  8. In a separate bowl mix flour, Saco Cultured Buttermilk Blend and ¾ cup sugar.
  9. Add butter and cut in with pastry blender.
  10. Set aside ½ cup of this mixture for later.
  11. To the remaining flour mixture add the baking powder, baking soda and salt.
  12. In another small mixing bowl combine remaining ¾ cup water, vanilla and 1 egg until blended. Stir into flour mixture until incorporated.
  13. Spread batter in a buttered spring form pan.
  14. In another bowl beat cream cheese, sugar, remaining egg and almond extract until smooth. Spread over batter in pan mainly in center area.
  15. Gently spread cherry mixture over cream cheese.
  16. Stir sliced almonds into reserved flour mixture and sprinkle over cake.
  17. Bake until center barely jiggles, about 40 minutes.
  18. Remove from oven and cool until warm to touch.
  19. Drizzle each piece with Almond Sauce just before serving.
  20. Almond Sauce
  21. Beat yolks, sugar, flour and cream until smooth.
  22. Bring to a boil in a double boiler; remove from heat.
  23. Stir in almond extract and butter.
  24. Chill before serving.
  25. Spoon over cake piece just before serving.
Nutrition Information
Calories: 362 Fat: 17g Saturated fat: 10g Trans fat: 0g Carbohydrates: 47g Sugar: 33g Sodium: 209mg Fiber: 1g Protein: 5g Cholesterol: 136mg

 

Cheesey Chicken & Mushroom Pot Pie

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Cheesey Chicken & Mushroom Pot Pie
Cook time: 
Total time: 
 
Ingredients
  • Filling
  • 2 cups chicken, cooked and cubed
  • 8 oz mushrooms, sliced
  • 1 cup green peas, frozen
  • 1 can cream of mushroom soup
  • 1 tsp fresh thyme leaves
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 cups Monterey Jack cheese, shredded
  • ½ cup milk
  • 2 Tbsp onion, chopped
  • Topping
  • 1 cup flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 2 eggs
  • 1 cup water
  • 1 tsp oil paprika
Instructions
  1. Filling
  2. Preheat oven to 350°F.
  3. In a large mixing bowl combine chicken, mushrooms, peas, soup, thyme, salt, pepper, cheese, milk and onion.
  4. Stir.
  5. Place mixture in 13 x 9 baking dish.
  6. Cover with topping and sprinkle with paprika.
  7. Bake for 30 minutes until golden brown.
  8. topping
  9. cup flour
  10. Tbsp SACO Cultured Buttermilk Blend
  11. eggs
  12. cup water
  13. tsp oil paprika Instructions: In a medium mixing bowl combine flour and Saco Cultured Buttermilk Blend.
  14. Add eggs, water and oil.
  15. Stir.
Nutrition Information
Calories: 103 Fat: 5g Saturated fat: 2g Trans fat: 0g Carbohydrates: 7g Sugar: 1g Sodium: 291mg Fiber: 1g Protein: 8g Cholesterol: 35mg

 

Cheese Tortellini and Corn Chowder

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Cheese Tortellini and Corn Chowder
Serves: 8 servings
 
Ingredients
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • 1½ cup frozen cheese tortellini
  • 1 cup half & half
  • 3 Tbsp flour
  • 1 cup celery, diced
  • 1 cup red bell pepper, chopped
  • 2 cups frozen corn
  • 14 oz chicken broth
  • 10.5 oz cream of onion soup
  • 10.5 oz milk
  • 1 Tbsp butter
  • 1 cup cheddar cheese, grated Salt & white pepper, to taste
Instructions
  1. Mix SACO Buttermilk with water, set aside.
  2. Cook tortellini according to package directions, set aside.
  3. Mix flour with half & half until smooth and set aside.
  4. In a Dutch oven cook celery, pepper and corn in chicken broth until vegetables are tender, but still crunchy.
  5. Stir in cream of onion soup and milk.
  6. Stir in Buttermilk mixture.
  7. Stir and heat thoroughly.
  8. Stir in flour and half & half mixture stirring constantly.
  9. When thickened, add butter, cheese and tortellini.
  10. Season to taste. Heat thoroughly, do not boil.
  11. Serve with crusty bread.
Nutrition Information
Calories: 307 Fat: 14g Saturated fat: 8g Trans fat: 0g Carbohydrates: 33g Sugar: 5g Sodium: 543mg Fiber: 2g Protein: 14g Cholesterol: 48mg

 

Cheery Cherry Breakfast Coffee Cake

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Cheery Cherry Breakfast Coffee Cake
Cook time: 
Total time: 
 
Ingredients
  • Coffee Cake
  • 2½ cups flour, divided
  • ¼ cup sugar
  • 1 tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2 tsp active dry yeast
  • ½ cup warm water
  • ½ cup water
  • 1 Tbsp butter or margarine
  • 2 eggs
  • 1 can cherry pie filling
  • Glaze
  • ½ cup powdered sugar
  • 3 tsp milk
  • ¼ tsp almond extract
Instructions
  1. Coffee Cake
  2. Grease a 13 x 9 pan.
  3. In a large bowl mix 1½ cups of the flour with the sugar, salt and Saco Cultured Buttermilk Blend.
  4. In a separate bowl mix yeast with ½ cup warm water, spoonful of sugar and set aside.
  5. Combine water and butter and heat just long enough to melt the butter.
  6. Pour butter mixture over the flour mix, add eggs and yeast mixing for about 3 minutes.
  7. Gradually add the rest of the flour.
  8. Cover and let rise until double, about 45 minutes.
  9. Spoon about ⅔ of the batter into the greased pan.
  10. Top with fruit filling of your choice.
  11. Spoon the remaining batter by tablespoonfuls over the filling, leaving open areas.
  12. Cover and let rise in a warm place for about 20 minutes.
  13. Preheat oven to 350°F.
  14. Bake for 35 - 40 minutes or until golden brown.
  15. Glaze
  16. Blend all glaze ingredients in a bowl, adding enough liquid for desired consistency.
  17. Drizzle glaze over warm coffee cake.
Nutrition Information
Calories: 80 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 16g Sugar: 4g Sodium: 85mg Fiber: 0g Protein: 2g Cholesterol: 13mg

 

Cheddar Cheese Dipping Sauce

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Cheddar Cheese Dipping Sauce
Serves: 16 servings
 
Ingredients
  • ¼ cup butter or margarine
  • ¼ cup all-purpose flour
  • 2 cups water
  • ½ cup SACO Cultured Buttermilk Blend
  • 3 oz sharp cheddar cheese, cubed salt to taste white pepper to taste
Instructions
  1. Over medium heat, in saucepan, melt butter.
  2. Blend in flour, being careful not to brown.
  3. Gradually stir in water.
  4. Whisk in Buttermilk Blend until well-blended.
  5. Continue cooking, stirring constantly, until thickened.
  6. Reduce heat to low, add cheese, and stir until cheese is melted and smooth.
  7. Season to taste.
Nutrition Information
Calories: 68 Fat: 5g Saturated fat: 3g Trans fat: 0g Carbohydrates: 3g Sugar: 2g Sodium: 97mg Fiber: 0g Protein: 3g Cholesterol: 16mg

 

Cheddar Biscuits

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Cheddar Biscuits
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 2⅓ cups flour
  • 4 tsp baking powder
  • 1 Tbsp sugar
  • 1 tsp cream of tartar
  • ½ tsp salt
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup vegetable shortening
  • ¾ cup water
  • 1 cup sharp cheddar cheese, grated
Instructions
  1. Preheat oven to 450°F.
  2. In a large bowl stir together first six ingredients.
  3. Cut in shortening with a pastry blender or fork until the mixture is about the size of small peas.
  4. Add water; stir just to mix.
  5. Fold in cheddar cheese.
  6. On a floured surface knead dough 10-12 times.
  7. Cut out biscuits with a floured biscuit cutter.
  8. Bake 10-12 minutes on an ungreased baking sheet.

 

Champagne Rose Soup with Vanilla Cream

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Champagne Rose Soup with Vanilla Cream
Serves: 8 servings
 
Ingredients
  • Soup
  • 1 cup champagne
  • 1 cup strawberries, hulled and sliced
  • ½ cup raspberries
  • ½ cup peaches, thinly sliced peeled & pitted
  • ⅓ cup sugar
  • 2 tsp mulling spices
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup water
  • ⅓ cup cream
  • Garnish
  • fresh berries
  • ½ pint vanilla ice cream
Instructions
  1. Combine champagne, fruit and sugar in a saucepan.
  2. Place spices in a spice ball or wrap in cheesecloth and add to fruit mixture.
  3. Bring to a simmer over medium-high heat.
  4. Reduce heat to medium low and simmer gently until fruit is very tender, about 8-10 minutes. Remove the spices and transfer mixture to blender or food processor and puree until smooth.
  5. Strain the soup through a fine mesh strainer into a small bowl.
  6. Blend the Cultured Buttermilk Blend into the water.
  7. Stir with cream and add to soup.
  8. Place a small scoop of vanilla ice cream in the center of dessert bowls and ladle soup around ice cream.
  9. Garnish with additional fresh berries.
Nutrition Information
Calories: 133 Fat: 4g Saturated fat: 2g Trans fat: 0g Carbohydrates: 19g Sugar: 15g Sodium: 24mg Fiber: 2g Protein: 2g Cholesterol: 15mg