SacoFoods

Buttermilk Blend

Saco Ham Delight

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Saco Ham Delight
Serves: 6 servings
 
Ingredients
  • Casserole
  • 2 cups broccoli, chopped, fresh or frozen
  • 2 cups Southern-style hash browns
  • 2 cups ham, chopped
  • 3 cups Colby Monterey Jack cheese
  • 1 cup water
  • Sauce
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ¼ cup flour
  • 1½ cups hot water
Instructions
  1. Casserole
  2. Place main ingredients in sauce pan over medium heat.
  3. Heat until broccoli is tender and cheese is thoroughly melted; about 15 minutes if using frozen broccoli and potatoes.
  4. Add thickener to saucepan and stir until thick and bubbly.
  5. Sauce
  6. In mixing bowl, whisk together ingredients until liquid is free of lumps.
Nutrition Information
Calories: 421 Fat: 25g Saturated fat: 14g Trans fat: 0g Carbohydrates: 19g Sugar: 1g Sodium: 1087mg Fiber: 1g Protein: 30g Cholesterol: 88mg

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Saco Green Chili Pig in a Biscuit

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Saco Green Chili Pig in a Biscuit
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 2 cups flour
  • 1 tsp salt
  • 4 tsp baking powder
  • 3½ Tbsp SACO Cultured Buttermilk Blend
  • ¼ cup mayonaise
  • ¾ cup water
  • 1 cup Mexican cheese, shredded & divided
  • 3 garlic cloves, pressed
  • 4 whole mild green chili peppers
  • 6 links pre-cooked sausage
  • 1 egg, beaten for wash
Instructions
  1. Preheat oven to 375°F.
  2. In a large bowl sift flour, salt, baking powder and Saco Cultured Buttermilk Blend.
  3. Stir in mayonnaise and add water.
  4. Add ½ cup shredded cheese and garlic to batter; knead until combined.
  5. Roll dough to ¼ inch thickness.
  6. Lightly flour dough if sticky.
  7. Place one link fully cooked sausage in 1 whole green chili and repeat for the remaining green chili peppers.
  8. Divide dough into 4 equal parts.
  9. Place one stuffed green chili pepper on 1 part of dough and add shredded cheese.
  10. Add an extra link sausage if desired.
  11. Wrap 1 part dough around the entire chili and sausage.
  12. Repeat with remaining divided dough and chilies.
  13. Place on baking sheet or baking stone and brush with egg wash.
  14. Bake in preheated oven for 15-20 minutes or until golden brown and dough is cooked all the way through.

 

Saco Chocolate Pound Cake

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Saco Chocolate Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 3 cups sugar
  • 1 cup vegetable shortening
  • 4 Tbsp butter, softened
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • .8oz pkg SACO Cultured Buttermilk Blend
  • 3 cups all-purpose flour
  • ½ tsp baking soda
  • 1 tsp salt
  • 12 Tbsp SACO Premium Cocoa
  • Icing
  • 4 Tbsp powdered sugar
  • ½ cup SACO Chocolate CHUNKS
  • 1 Tbsp butter
  • ⅛ cup almond slices
Instructions
  1. Cake
  2. Preheat oven to 300°F.
  3. In a large mixing bowl cream together the sugar, shortening and butter; add eggs and flavorings.
  4. In a separate bowl sift together all dry ingredients.
  5. Add to cream mixture alternating the dry ingredients and the water until well blended.
  6. Pour into a greased and floured bundt pan.
  7. Bake for 1½ - 2 hours or until inserted toothpick comes out clean.
  8. Icing
  9. Sprinkle top with powdered sugar.
  10. Melt Saco Chocolate Chunks with 1 Tbsp butter.
  11. Drizzle on the top and down the sides.
  12. Sprinkle with almond slices for decoration, if desired.
Nutrition Information
Calories: 445 Fat: 20g Saturated fat: 7g Trans fat: 2g Carbohydrates: 64g Sugar: 43g Sodium: 235mg Fiber: 2g Protein: 5g Cholesterol: 57mg

 

Saco Cheese n’ Herb Biscuits

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Saco Cheese n’ Herb Biscuits
Cook time: 
Total time: 
Serves: 16 biscuits
 
Ingredients
  • 3 cups all-purpose flour
  • 4½ tsp baking powder
  • 2 Tbsp sugar
  • ½ tsp salt
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ¾ cup shredded cheddar cheese
  • 2 tsp oregano flakes
  • ¼ tsp powdered thyme
  • 2 tsp parsley flakes
  • ¼ tsp garlic powder
  • ¾ cup solid butter-flavored shortening
  • 1 egg
  • 1 cup water
Instructions
  1. Preheat oven to 400°F.
  2. In a large bowl combine flour, baking powder, sugar, salt, Saco Cultured Buttermilk Blend, cheese, and herbs.
  3. Using pastry blender, cut shortening into mixture to form coarse crumbs.
  4. Combine egg and water and stir into dry mixture with fork until smooth.
  5. Turn out onto floured surface; knead lightly.
  6. Roll to ½ inch thick. Using floured biscuit cutter, cut into biscuits.
  7. Place on lightly greased baking sheet and bake for 10-12 minutes or until well risen and browned. Cool on rack.
  8. Best served warm.

 

Saco Cheddar and Pepper Jack Cheese Soup

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Saco Cheddar and Pepper Jack Cheese Soup
Serves: 8 servings
 
Ingredients
  • 1 stick butter
  • 1 cup carrot, chopped
  • 1 cup celery, chopped
  • ⅔ cup onion, chopped
  • ½ cup turnip, chopped
  • 1 cup flour
  • 6 cups chicken broth
  • 2 cups half and half cream
  • ½ cup SACO Cultured Buttermilk Blend
  • 2 cups cheddar cheese, shredded
  • 1 cup pepper jack cheese, shredded
  • 2 cups water Salt to taste
Instructions
  1. Melt butter in 4 quart soup pan and add carrot, celery, onion, and turnip.
  2. Sauté 5 minutes.
  3. Add flour and cook for 5 minutes.
  4. Add 5 cups of chicken broth and stir.
  5. Add half and half.
  6. Put Buttermilk Blend in a bowl and slowly whisk in last cup of broth until no lumps remain and add to pot.
  7. Heat about 10 minutes and add cheeses.
  8. Add water, cook on med. heat about 20 minutes, stirring occasionally.
Nutrition Information
Calories: 452 Fat: 33g Saturated fat: 21g Trans fat: 0g Carbohydrates: 22g Sugar: 6g Sodium: 986mg Fiber: 1g Protein: 18g Cholesterol: 100mg

 

Saco Buttermilk Blueberry Pancakes

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Saco Buttermilk Blueberry Pancakes
Serves: 24, 3-inch pancakes
 
Ingredients
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 4 tsp granulated sugar
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ tsp salt
  • 1 egg
  • 1 cup water
  • 1 cup fresh or frozen, unsweetened b
Instructions
  1. In medium mixing bowl sift together flour, baking powder, sugar, Buttermilk Blend and salt.
  2. In small mixing bowl combine egg and water.
  3. Add to dry ingredients, mixing just until dry ingredients are moistened.
  4. Batter will be lumpy.
  5. Fold in berries.
  6. Heat griddle until a drop of water dances on surface.
  7. Drop level tablespoons of batter on lightly-greased grill and cook until bubbles form on top.
  8. Flip and cook until bottom is lightly brown.
  9. Serve with butter and toppings of choice.
Nutrition Information
Calories: 31 Fat: 0g Saturated fat: 0g Trans fat: 0g Carbohydrates: 6g Sugar: 2g Sodium: 97mg Fiber: 0g Protein: 1g Cholesterol: 1mg

 

Saco Buttermilk Biscuits

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Saco Buttermilk Biscuits
Cook time: 
Total time: 
Serves: 20 biscuits
 
Ingredients
  • 3 cups flour
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 3 tsp baking powder
  • 1 tsp soda
  • 1 tsp salt
  • 1 Tbsp sugar
  • 7 Tbsp vegetable shortening
  • 1¼ cups water
  • 2 Tbsp butter, melted
Instructions
  1. Preheat oven to 450°F.
  2. Sift flour, Saco Cultured Buttermilk Blend, baking powder, soda, salt and sugar into a large bowl. Cut in shortening with a pastry blender until mixture is the texture of coarse meal.
  3. Make a well in center of flour mixture and pour in water; mix lightly with a fork, just until dry ingredients are moistened and dough holds together.
  4. Turn out onto lightly floured surface and knead lightly two or three times, then roll out with a floured rolling pin to ½ inch thickness.
  5. Cut in rounds with a floured biscuit cutter.
  6. Place biscuits on an ungreased cookie sheet.
  7. Bake for 10 minutes or until biscuits are puffed and golden brown.
  8. Remove from oven and brush tops of biscuits with melted butter.

 

Saco Beef Pot Pie

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Saco Beef Pot Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Filling
  • 1¼ lb top round beef, cut into bite size pieces
  • ½ cup celery, sliced
  • 1 tsp garlic, minced
  • ¼ tsp pepper
  • ½ tsp salt
  • 1 tsp caraway seed
  • 3 cups water
  • 9 new red potatoes, cut into bite size pieces
  • 1 cup baby carrots, cut into bite size pieces
  • 1 jar pearl onions
  • 1 small can mushrooms
  • 1 tsp basil
  • 2 tsp Kitchen Bouquet (browning and seasoning sauce)
  • ½ cup water
  • ½ cup flour
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • Biscuit Topping
  • ½ cup flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 tsp sugar
  • ¼ tsp baking soda
  • 1 Tbsp baking powder
  • 5 Tbsp shortening
  • 1 cup water
Instructions
  1. Filling
  2. Spray Dutch oven with olive oil and sauté beef and celery until beef is no longer pink and celery is soft.
  3. Add garlic, pepper, salt, caraway and 3 cups of water.
  4. Cook with lid on about 1.5 hours or until beef is tender, adding more water if necessary.
  5. Add potatoes, carrots, onions, mushrooms, basil and Kitchen Bouquet.
  6. Continue to cook until vegetables are almost tender.
  7. Mix flour and Saco Cultured Buttermilk Blend; add ½ cup water and mix paste until smooth.
  8. Bring meat and vegetables to a boil and stir in the paste.
  9. Pour into greased baking dish.
  10. Biscuit Topping
  11. Mix first five ingredients then cut in shortening with pastry blender.
  12. Pour in water and mix.
  13. Knead on a floured surface till workable.
  14. Roll out biscuit dough to slightly larger than baking dish, cut into squares or rectangles and arrange to fit on top of baking dish.
  15. Place on top of pie filling.
  16. Brush top with melted butter.
  17. Preheat oven to 450°F.
  18. Bake for 10 - 12 minutes or until biscuit top is browned.
Nutrition Information
Calories: 499 Fat: 15g Saturated fat: 4g Trans fat: 1g Carbohydrates: 60g Sugar: 8g Sodium: 540mg Fiber: 6g Protein: 33g Cholesterol: 115mg

 

Rye Bread With Poppy Seed & Caraway

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Rye Bread With Poppy Seed & Caraway
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • 2 pkgs active dry yeast
  • ⅓ cup granulated sugar
  • 1 Tbsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 Tbsp caraway seed
  • 2 cups rye flour
  • ¾ cup whole wheat flour
  • 2 Tbsp solid vegetable shortening
  • ¼ cup molasses
  • 2 cups very warm water (120°-130°F)
  • 3 cups all-purpose flour
  • 1 egg white, slightly beaten Poppy seeds
Instructions
  1. In large mixing bowl combine yeast, sugar, salt, Buttermilk Blend, caraway seeds, rye flour and whole wheat flour.
  2. Add shortening and molasses.
  3. Add warm water and beat on low speed until blended.
  4. Beat on medium speed for 2 minutes.
  5. Stir in enough all-purpose flour (2½ to 3 cups), one cup at a time, to make a stiff dough.
  6. Turn out onto floured board, cover and let rest 5 minutes.
  7. Knead until smooth and elastic (5 to 8 minutes).
  8. Place in greased bowl, turning to grease all sides.
  9. Cover and let rise in warm place, free from drafts, until doubled (about 1 hour).
  10. Punch down and divide dough in half.
  11. Shape each half into round ball and place on opposite corners of cookie sheet.
  12. Cover and let rise 45 minutes.
  13. Just before baking, slash tops of loaves with a sharp knife about 3 times.
  14. Carefully brush loaves with egg white and sprinkle with poppy seeds.
  15. Bake in preheated 375°F oven for 30 to 40 minutes, until brown and loaf sounds hollow when tapped.
  16. If loaves are browning too fast, cover with aluminum foil last 10 minutes of baking.
Nutrition Information
Calories: 209 Fat: 2g Saturated fat: 1g Trans fat: 0g Carbohydrates: 42g Sugar: 8g Sodium: 453mg Fiber: 4g Protein: 6g Cholesterol: 1mg

 

Russian Dressing

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Russian Dressing
Serves: 6 servings
 
Ingredients
  • ½ cup reduced-fat or nonfat mayonnaise
  • ¼ cup chili sauce
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ tsp onion powder
  • 1 tsp lemon juice
Instructions
  1. In small bowl whisk together all ingredients.
Nutrition Information
Calories: 36 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 6g Sugar: 4g Sodium: 323mg Fiber: 1g Protein: 4g Cholesterol: 4mg