Recipes - Nesco American Harvest Guía Del Cuidado/Del Uso

Most fruits and vegetables will rehydrate to about 80% of their fresh state.
Consequently, they are a little more chewy than a fresh or frozen fruit or vegetable,
even when rehydrated. Dried food used in cooking will absorb additional liquid, so
adjust the recipe accordingly by adding more water.
• Vegetables — add one additional cup of water for one cup dried food.
• Stewed fruits — add 2 additional cups of water for each cup of fruit, allow to stand
for 1 hour and simmer until tender.
Pies or fillings — use 1 additional cup of water per 1 cup of fruit – less, if you
•
desire a thicker consistency.
Note: When using fruits in baking or for ice cream, they may be softened by
covering with boiling water and allowing them to stand for 5 minutes. Then chop or
blend, depending on use.

RECIPES

BEST BANANA BREAD
Chunks of dried bananas, nuts, and dates make this a delightful breakfast bread.
3/4 cup margarine or butter
1-1/2 cups sugar
2 eggs
1-1/2 cups mashed ripe banana (4 to 6 medium size)
1/2 cup chopped dried banana
1/2 cup chopped pecans
1/2 cup chopped dates
Preheat oven to 350°F (175C). Generously grease and flour 3 small (3" x 5") loaf
pans or two medium (3-1/2" x 7-1/2") loaf pans. Cut parchment paper to fit bottoms
and line pans. In a large bowl, cream margarine or butter with sugar. Add eggs and
vanilla. Mash bananas in separate bowl with a fork. Add to margarine/egg mixture.
In a separate bowl, combine flour, soda, and salt. Stir until well mixed. Add flour to
creamed mixture alternately with 1/2 cup buttermilk, blending just until combined.
Fold in dried banana chunks, pecans, and dates. Pour into prepared pans. Sprinkle
brown sugar over tops of loaves. Bake in preheated oven about 45 minutes, until a
wooden pick inserted in center comes out clean. Cool 10 minutes in pan. Remove
from pan and cool on a cooling rack. Makes 3 small or 2 medium loaves.
Variation: Add dried pineapple instead of dates.
AWESOME BRAN MUFFINS
Make these for breakfast, and pop the extra in your children's lunch box!
1 cup wheat bran
1 cup boiling water
1/2 cup margarine
2 cups buttermilk
1 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 cup chopped dried apple, dates, raisins or pineapple.
1/4 cup sugar
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1/2 cup buttermilk
2 Tbsp. brown sugar
2-1/2 cups all-purpose flour
2-1/2 tsp. baking soda
1/2 tsp. salt
2 eggs, beaten
1/2 cup chopped walnuts or pecans
2 cups wheat bran
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Preheat oven to 400°F (205C). Fill 24 muffin pans with muffin liners. Wipe muffin
liners with vegetable oil. In large bowl, pour boiling water over 1 cup bran and
let stand. Add 1/2 cup margarine to bran/boiling water mixture. Stir in buttermilk,
eggs, white and brown sugars and remaining bran. In large bowl, sift together dry
ingredients: all-purpose flour, baking soda, and salt. Add chopped dried fruit and stir.
Combine with wet ingredients and stir only until dry ingredients are moist. Mixture
should be lumpy. Spoon into prepared muffin cups. Sprinkle sugar on tops. Bake
at 400°F (205C) for 20 to 25 minutes. Remove from pan and place on rack to cool.
Makes 24 of the best bran muffins you've ever tasted!
Variation: Substitute 1 cup oat bran for wheat bran for an oat taste.
HOMEMADE CHILI POWDER
Add to your favorite Mexican recipe or use in ground meat for tacos.
3 ounces dried chilies (mild peppers suchas Anaheim, or a combination of mild and
hot peppers)
1 Tbsp. ground cumin
1 tsp. ground allspice
1 tsp. onion powder
1/2 tsp. ground cloves
Peppers dried in a dehydrator retain their original color and flavor. They may either
be dried whole or in halves, skin side down. Hotness and flavor will vary with the
chilies
used. Removing the seeds will decrease the hotness. Make sure that peppers are
completely dry and stored in airtight containers. Remove and discard stems and
seeds. Whirl pods in a blender until finely ground. Allow powder to settle. Add
remaining ingredients and whirl briefly. Store in an airtight container. Makes 1/2 cup.
HERB MUSTARD
Crush your own dried herbs and add them to any commercially prepared or
homemade mustard for an intriguing taste treat.
1 teaspoon dried herbs, such as Basil, Cilantro, Oregano, or Parsley. Finely crushed.
1/2 Cup mustard
Combine herb(s) of choice with mustard, mix well. Cover and store in refrigerator
until ready to use.
FAVORITE HERB BLEND
Making culinary dried herb blends is almost as gratifying as growing the herbs
themselves.
1 Tbsp. dried Oregano
1 Tbsp. dried Basil
1 tsp. dried Rosemary
In a glass jar, combine all the herbs together thoroughly. Close the jar with a tight-
fitting lid. Use to flavor soups, stews, or vegetable dishes.
2 tsp. salt
1 tsp. garlic powder
1 tsp. ground oregano
1 tsp. ground coriander
1 Tbsp. dried Marjoram
2 tsp. dried Summer Savory
1 tsp. dried Sage
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