SacoFoods

Buttermilk

Southwest Corn Chowder

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Southwest Corn Chowder
Serves: 4 servings
 
Ingredients
  • 2 green onions, thinly sliced
  • ½ cup green pepper, chopped
  • ½ cup red pepper, chopped
  • 1 stalk celery, chopped
  • 4 Tbsp butter
  • 1½ tsp salt
  • ½ tsp red pepper
  • 6 Tbsp flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup water
  • 6 ears of corn, parboiled and cut off cob
  • 4 cups water
  • 1 egg, slightly beaten
  • 2-3 links hot sausage, cooked and sliced hot pepper sauce
Instructions
  1. Place onions, peppers and celery in stock pot.
  2. Add butter and saute vegetables until slightly tender Add salt and pepper.
  3. Slowly stir in flour and Saco Cultured Buttermilk Blend; mix well.
  4. Slowly add water and mix while removed from heat.
  5. Return to heat and add corn kernels and water; heat until boiling and cook 2 minutes, stirring often. Remove 1 cup of hot soup and slowly mix with egg.
  6. Add egg mixture back to stock pot.
  7. Add sausage and cook 2 minutes longer, without bringing to a boil.
  8. Add hot pepper sauce to taste.
  9. To serve, garnish with shredded cheddar cheese, seasoned fried tortilla strips and sour cream.

 

Southwest Chicken Chowder

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Southwest Chicken Chowder
Serves: 4 servings
 
Ingredients
  • 1 lb chicken breast, boneless and skinless
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 medium onion, diced
  • 1 medium green pepper, diced
  • 1 medium red pepper, diced
  • 1 medium jalapeno pepper, diced
  • 3 cloves garlic, chopped
  • 1 Tbsp cumin
  • ½ tsp cayenne pepper
  • ½ cup flour
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 1½ cups water
  • 1½ cups chicken broth
  • ½ cup heavy cream
  • 8 oz corn, frozen
  • 4 flour tortillas
  • ½ cup cheddar cheese, shredded Cilantro
Instructions
  1. Cook the chicken in the olive oil and butter, in a medium sauce pan.
  2. Add the onion, peppers, garlic, cumin and cayenne pepper.
  3. Saute the vegetables.
  4. Add the flour and cook until browned.
  5. Add the Saco Cultured Buttermilk Blend, water, chicken broth, cream and corn.
  6. Cook over medium heat until boiling, cover and let simmer for 10-15 minutes.
  7. While the soup in simmering, spray the tortillas with cooking spray, and warm individually on a skillet, leave them on long enough to be able to be shaped, do not let them crisp.
  8. Place the tortillas over a small bowl and shape into the bowl shape.
  9. Bake the tortillas in a 400°F oven for 10-12 minutes or until golden.
  10. Serve the soup in the tortilla bowl.
  11. Top with shredded cheese and cilantro.

 

Southwest Chicken & Rice Soup

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Southwest Chicken & Rice Soup
Serves: 6 servings
 
Ingredients
  • 2 cups chicken broth
  • ½ cup onion, chopped
  • ¼ cup green pepper, chopped
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • 2 Tbsp flour
  • 1.5 oz taco seasoning
  • 13 oz canned chicken breast in water
  • 1 Tbsp butter
  • ¼ cup instant rice
Instructions
  1. In a stock pot, combine broth along with onion and green pepper.
  2. Cook over medium heat until vegetables are slightly tender.
  3. In a bowl, whisk together the Saco Cultured Buttermilk Blend, water, flour and taco seasoning mix. Mix until smooth.
  4. Pour into broth and mix well.
  5. Add chicken, butter and rice.
  6. Increase heat and bring to a boil.
  7. Cover and simmer for about 5 minutes.
  8. Serve hot.
  9. Garnish each serving with a sprinkle of cheddar cheese, a dollop of sour cream and a few tortilla chips if desired.

 

Southern Sunrise Soup

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Southern Sunrise Soup
Serves: 6 servings
 
Ingredients
  • 8 large peaches, peeled and pitted
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 2 large mangos, peeled and pitted Fruit Fresh, according to directions
  • 1 cup water
  • ½ tsp nutmeg
  • 1 oz mango rum
Instructions
  1. In blender liquefy enough peaches to make 6 cups.
  2. Add Buttermilk Blend and set aside.
  3. With blender, liquefy enough mangos to make 4½ cups.
  4. In a medium bowl combine peaches, mangos and all remaining ingredients.
  5. Blend well.
  6. Chill before serving.
  7. Top soup with fresh mint leave to serve.

 

Sour Cream Pound Cake with Coconut Icing

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Sour Cream Pound Cake with Coconut Icing
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • Cake
  • ½ lb butter
  • 3 cups sugar
  • 6 eggs
  • 3 cups cake flour
  • ¼ tsp baking soda
  • 1 cup sour cream
  • 4 tsp almond extract
  • Icing
  • 1 cup sugar
  • ½ cup butter
  • ½ cup water
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp vanilla
  • ½ cup sweetened coconut
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour a tube pan.
  4. In a medium mixing bowl, cream together butter and sugar.
  5. Add eggs, one at a time and beat.
  6. Add dry ingredients alternately with sour cream; mix well.
  7. Add almond extract.
  8. Pour into prepared tube pan and bake for 1½ hours.
  9. Icing
  10. Bring sugar, butter, water, Saco Cultured Buttermilk Blend and vanilla to a boil.
  11. Fold in coconut.
  12. Pour over cake and serve.
Nutrition Information
Calories: 818 Fat: 46 Saturated fat: 28g Trans fat: 0g Carbohydrates: 97g Sugar: 70g Sodium: 361mg Fiber: 1g Protein: 7g Cholesterol: 205mg

 

Snickers Butter Cookies

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Snickers Butter Cookies
Cook time: 
Total time: 
Serves: 3 dozen cookies
 
Ingredients
  • Cookies
  • ½ cup butter
  • ½ cup shortening
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 2 tsp vanilla
  • ½ tsp almond extract
  • 3 Tbsp milk
  • 1 tsp salt
  • 3 cups flour
  • ½ tsp baking soda
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • Topping
  • Butter Fingers candy bar, crumbled Snickers candy bar, chopped
Instructions
  1. Whip butter and shortening together.
  2. Add sugars and continue to whip.
  3. Add egg, vanilla, almond extract and milk.
  4. Blend well.
  5. Sift together all dry ingredients.
  6. Add dry ingredients to butter mixture.
  7. Place in refrigerator for 2 or 3 hours.
  8. Roll out dough to ¼ inch thickness and cut 3 inch circles.
  9. Place on baking sheet.
  10. Sprinkle cookies with crumbled Butter Fingers candy bar.
  11. Bake in 375°F preheated oven for 8 to 10 minutes.
  12. Cool one or two minutes, then push pieces of chopped Snicker bars down into cookies.
Nutrition Information
Calories: 105 Fat: 4g Saturated fat: 2g Trans fat: 0g Carbohydrates: 16g Sugar: 8g Sodium: 112mg Fiber: 0g Protein: 2g Cholesterol: 12mg

 

Simple Creamy Ranchero Salsa Soup

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Simple Creamy Ranchero Salsa Soup
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 3 Tbsp vegetable oil
  • 1 lb sirloin beef
  • 12 Tbsp SACO Cultured Buttermilk Blend
  • 3 cups chicken broth
  • 32 oz chunky salsa (medium hot)
  • 15 oz garbanzo beans, drained
  • 15 oz black beans, divided
  • 2 Tbsp mild chili peppers, dried
Instructions
  1. In a large cooking pot on high heat; heat the oil and brown the beef.
  2. In a medium bowl combine the Saco Cultured Buttermilk Blend and the chicken broth.
  3. Add to beef and bring to a boil.
  4. Add all remaining ingredients and bring back to a boil.
  5. Serve hot.
  6. Total cooking time approximately 30 minutes.

 

Sensational Sour Cream Buttermilk Pancakes

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Sensational Sour Cream Buttermilk Pancakes
Cook time: 
Total time: 
Serves: 18 pancakes
 
Ingredients
  • 1½ cups flour
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 1 Tbsp baking powder
  • 1 Tbsp granulated sugar
  • ¼ tsp salt
  • 1 cup milk
  • 2 eggs
  • ½ cup sour cream
  • 2 Tbsp vegetable oil
  • 2 Tbsp water
Instructions
  1. In medium mixing bowl combine flour, Buttermilk Blend, baking powder, sugar and salt.
  2. In small mixing bowl combine milk, eggs, sour cream, oil, and whisking until smooth.
  3. Add egg mixture to dry ingredients, mixing just until combined.
  4. Heat skillet or griddle until a drop of water dances on it, then lightly grease skillet.
  5. Drop 2 to 3 Tbsp of batter for each pancake onto skillet.
  6. When small bubbles break the surface, turn pancakes over and cook for 1 minute, or until bottom is lightly browned.
  7. Serve immediately.
Nutrition Information
Calories: 148 Fat: 14g Saturated fat: 2g Trans fat: 0g Carbohydrates: 5g Sugar: 2g Sodium: 142mg Fiber: 0g Protein: 2g Cholesterol: 5mg

 

Seafood Artichoke Chowder

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Seafood Artichoke Chowder
Serves: 4 servings
 
Ingredients
  • 4 slices bacon, chopped
  • ¾ cup onion, chopped
  • 1½ cups potatoes, peeled & diced
  • ½ cup red pepper, diced
  • ½ cup celery, diced
  • 1 bay leaf
  • 2 cups water
  • 2 tsp seafood seasoning
  • 1 Tbsp fresh thyme, chopped
  • 2 Tbsp chicken soup base
  • 8 Tbsp SACO Cultured Buttermilk Blend
  • 2 Tbsp flour
  • 1 cup chicken broth
  • 14 oz artichoke hearts, drained & chopped
  • 1 cup frozen corn
  • 12 oz lump crab meat, drained
  • 4 oz tiny shrimp, drained
  • 1½ cups half & half or cream
  • ¼ cup chives, snipped
Instructions
  1. In a dutch oven cook bacon until crisp.
  2. Drain on paper toweling; set aside.
  3. Remove all bacon drippings except for 2 Tbsp.
  4. Over medium heat add onion, potatoes, pepper, celery, bay leaf and water.
  5. Cook until vegetables are just tender.
  6. Stir in seasoning, thyme, soup base, Saco Cultured Buttermilk Blend, flour and broth.
  7. Add artichoke hearts, corn, crab meat, shrimp and cream.
  8. Heat until hot.
  9. Ladle into bowls and garnish with bacon and chives.

 

Scandinavian Carrot Dill Bread

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Scandinavian Carrot Dill Bread
Serves: 12 servings
 
Ingredients
  • 1lb Loaf
  • ⅔ cup water
  • 1 Tbsp olive oil
  • 1 tsp dried dill weed
  • ⅔ cup carrots, shredded
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • *2 2 Tbsp granulated sugar
  • 1 tsp salt
  • 2 cups bread flour
  • 2¼ tsp Red Star® Active Dry Yeast
  • 1.5lb Loaf
  • ⅞ cup water
  • 1 Tbsp olive oil
  • 1½ tsp dried dill weed
  • 1 cup carrots, shredded
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • *2 3 Tbsp granulated sugar
  • 1½ tsp salt
  • 3 cups bread flour
  • 1 Tbsp Red Star® Active Dry Yeast
Instructions
  1. Add ingredients in the order suggested by your bread machine manual.
  2. Use Basic Medium setting.
  3. *1 The water used should be about 80°F.
  4. Since your body temperature is higher than 80°F, this will feel cool (not cold) to you.
  5. Using water too warm will inhibit the yeast from working at its full potential, as will water that is too cold.
  6. *2 For a 1½ Lb. loaf use 3 Tbsp. of SACO cultured Buttermilk Blend, or entire contents of one 0.8 ounce envelope.
  7. For a 1 Lb. loaf use 2 Tbsp. of SACO cultured Buttermilk Blend, or approximately ⅔ of a 0.8 ounce envelope.
Nutrition Information
Calories: 102 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 20g Sugar: 3g Sodium: 206mg Fiber: 1g Protein: 3g Cholesterol: 0mg