Italian Seasoning Mix

Italian Seasoning Mix  This recipe came from somewhere on the internet.  Mix the combination that you like best.  I have not tried this yet.  I have all these herbs growing and will dry them and try it.

2 Tablespoons basil

2 Tablespoons marjoram

2 Tablespoons oregano

2 Tablespoons rosemary

2 Tablespoons thyme

Italian Herb Bread – I add 2 Tbsp of Italian herb mix to a loaf of bread when mixing it and make my own bread to dip in Olive oil and Balsamic vinegar like you get at some restaurants.

Chicken Fontina

Chicken Fontina   This recipe came from my co-worker who worked at Olive Garden when this was on the menu.

3 to 4 boneless chicken breasts

1 very large bunch of spinach leaves, cut into bite size pieces.

½ lb pasta, cooked (I use spaghetti or angel hair)

garlic

mushrooms (optional)  (I never add them)

2 pkgs “Knorr Swiss” white sauce mix.  (See Note at the bottom.)

olive oil

white pepper (black pepper is fine too)

¼ pound Fontina Cheese, grated

Sauté chicken in olive oil.  Let cool and cut into bite size pieces.  Make white sauce mix according to package directions.  Mix in grated Fontina Cheese.  Season to taste with pepper.

Put chicken back into pan over medium heat.  Add garlic and mushrooms.  Add spinach.  Cook until spinach is wilted.  Mix in the white sauce and pour over pasta.

NOTE: I usually can’t find the Swiss mix.  I use the Four Cheese mix.  On rare occasions I have some Swiss cheese in the refrigerator and add some of it.

NOTE:  I gave the quantity on the only ones that came with them.

Fruit Leather Roll-ups (updated 7-20-2011)

Fruit Leather Roll-ups

Added the red section after I made my own Fruit Leather and realized I left this step out.  It doesn’t have to be done, but I find it helpful.

Use any fruit that is very ripe.  The fruit that is too ripe for canning is best.  Wash and remove peels and bruised areas.

Prepare a bowl of very cold water to put the fruit in. Use at least teaspoon lemon juice to1quart of water.  Use this for any fruit that will turn brown quickly. Such as apples, peaches and pears.

Puree peeled fruit in a blender.  Add as little water as possible if it doesn’t puree easily.  I like to cook my peeled and chopped apples to soften them up first.

Add corn syrup or honey to sweeten.  The riper the fruit the less sweetener needed.  Do not use sugar.  Sugar will make the fruit leather brittle.  I have made fruit brittle on accident before (dried too long) and used the pieces in hot cereal.  It was good.

Spray your dehydrator fruit leather sheets with an ultra light amount of nonstick spray.  I hold the sheets as far away as possible and spray the sheets as little as possible.  Then I take a wadded up sheet of paper towel and barely touch the sheet to wipe some of the spray off.  Too much spray will make the puree separate and the leather when finished will feel oily on the bottom.

Pour the fruit puree onto your dehydrator fruit leather sheets or your dehydrator trays lined with plastic wrap.  Puree should be ¼ of an inch thick.  Dry at 130 – 140 degrees for 4 to 8 hours.  Fruit should be leather-like and pliable.  If you are not sure if it is done or not; turn the dehydrator off and let the leather cool, then test it to make sure it isn’t sticky and is still pliable.  If sticky turn the dehydrator on and dry some more.  Check often if using plastic wrap to make sure the plastic hasn’t rolled onto the puree.

When finished; remove the fruit leather from the drying sheets and place on a sheet of plastic wrap.  Roll up and store in a zipper lock bags.  Don’t forget to label and date the bags.  If dehydrating on plastic wrap just roll up when done and store as above.

When using strawberries or other more expensive fruit I add them to apples.  Add enough to get the taste you want.  If you don’t have apples then use an inexpensive unsweetened applesauce without much liquid in it.

Be creative and add allspice, cinnamon, vanilla and other different flavorings.  Use ¼ to ½ teaspoon of spice per quart of puree.

Here are some of the ones I make:

Peach with and without cinnamon

Apple

Plum

Strawberry (mixed with apple)

This is my plan new ideas this year:

Strawberry rhubarb (mixed with apple) Rhubarb is listed an on ok fruit for leather.  I don’t think it breaks down good, so I am going to wash and chop the rhubarb and freeze it while still damp.  The water will help expand the cells and cause it to break down better.

Pumpkin (mixed with apple and pumpkin pie spice)

See How to Dry Foods by Deanna DeLong for all kinds of great dehydrating information.  ISBN: 1-55788-050-6.  Mine was printed in 1992.

Dried Grapes/Raisins

Dried Grapes/Raisins

All grapes turn dark unless they are sulfured, but I’m not going into that. Just wash them and place on the dehydrator trays.  Dry at 160 degrees until pliable.  They may feel slightly sticky when done.  If in doubt as to whether they are done or not – just turn the dehydrator off until they cool and see how they feel.  Don’t worry if some dry too hard.  I put them all in a jar and the hard ones will soften in a few days.

Dried Bananas

Dried Bananas

I have dried bananas and I think they taste terrible.  My family loves the flavored ones I make.  Store bought dried bananas are deep fried.

Here is what to do if you want to give them a try:

Slice into ¼ inch slices.

They turn brown quickly and get slimy if you try to dip them in lemon juice water.  I sprinkle them lightly with fruit fresh.  Then I place them on a wire baking rack that has waxed paper under it.  Sprinkle them with Jello.  My family likes the strawberry or strawberry banana Jello flavor.  Turn the banana slices over and sprinkle the other side.  Then put the slices on the dehydrator trays and dry at 150 degrees until dry.  These can be pliable or brittle.  If you have the mesh tray liners, be sure and use them.  The bananas stick to the trays.

Dried Cherries

Dried Cherries

Just wash them, pit them, and place on the dehydrator trays.  Dry at 160 degrees until pliable.  They may feel slightly sticky when done.  If in doubt as to whether they are done or not – just turn the dehydrator off until they cool and see how they feel.  Don’t worry if some dry too hard.  I put them all in a jar and the hard ones will soften in a few days. These are my favorite.  I use them in place of raisins all the time.  I chop them when using them in cookie, but in cakes I don’t.

Cheese Soups

Broccoli Cheese, Potato, Potato Cheese, and Clam Chowder

        This is the base I use for all of these soups with or without the cheese.

Cheese Soup in a bread bowl  This soup recipe came from someone from church so long ago that my original is a

                                                        mimeograph copy.

1 cube butter or margarine

2 Tbsp flour

3 stalks celery, diced

1tsp seasoned salt

1 qt milk (I use reconstituted powdered milk)

½ lb Velveta or Cheddar cheese.

Cook celery in butter until tender.  Stir in flour.  Add milk, stir till thickened.  Reduce heat to low.  Add salt and cheese stirring until cheese is melted.

NOTE:  I use the celery if I have some in the refrigerator and it sound good to me at the time I am cooking.

NOTE:  Velveta melts smooth and creamy.  Cheddar has a curdled look, but taste fine.  Cheese falls apart when frozen.  Buy it on sale and freeze ½ pound packages.  No need to grate it.

Broccoli Soup – About 1 large head. Cut the broccoli into bite size pieces.  Use the broccoli stock too.  Peel the stock where it is thick and tough.  Cook until done in the least amount of boiling water possible.  Add to soup when the soup and broccoli are finished cooking.  Compost the tough parts.  Compost your water from boiling or freeze it for adding to another soup later.

Potato Soup – 1 to 2 large potatoes.  Peel and cut into bite size pieces.  Cook until done in the least amount of boiling water possible.  Add to soup when the soup and potatoes are finished cooking.  Save your potato water and use it in the place of bread water.  It can also be added to your compost or freeze it for adding to another soup or bread later.

Bread Bowls

Use your favorite bread recipe.  I do add more flour when making the bread into bowls so they don’t flatten out so much.  Make the dough into 3 inch balls and place on a greased cookie sheet.  Give them plenty of room to rise without touching.  B

Bake at 375 degrees for 25 minutes.  Cut off the top.  Scoop the insides out.  Fill with soup.