Text 18385, 93 rader
Skriven 2014-10-22 23:43:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 18368 av Janis Kracht (1:261/38)
Ärende: Dehydrator
==================
 -=> On 10-22-14  13:43,  Janis Kracht <=-
 -=> spoke to Dale Shipp about Herbs <=-

 > If you have a dehydrator, that works quite well.  Gail has used the
 > dehydrator and then vacumn sealed the dried herbs in Ball jars.  They
 > are not as good as fresh but are MUCH better than store bought dried
 > herbs.

 JK> I don't have a dehydrator.. omg, a toy I don't have Lol.. 

We don't use it as much now as we have done in the past.  When our son
Bryan was deployed to the middle east, Gail would make various
vegetarian dishes and dehyrate them.  She would then vacumn seal them
and mail to him overseas.  He could rehydrate them and have a pretty
good meal -- much better than what was available in the Army mess.

Another thing that she has used it for is what we call rooster nuts. She
takes freeze dried peanuts and soaks them for several hours in a mixture
of water and Siriaca sauce (hence the name rooster because of the
picture on the bottle).  Then she spreads them out on the dehydrator
sheets and dries them back out.  I think that we brought some of them to
the last picnic at your house.



MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Indian Chicken Pies
 Categories: Indian, Chicken
      Yield: 4 servings
 
      2 tb Butter
      2 oz Button mushrooms, chopped
      1    Onion, chopped
      2 ts Garam Masala
  3 1/4 c  All-purpose flour
    2/3 c  Chicken stock
      8 oz Cooked chicken, diced
    1/3 c  Frozen corn, thawed
           Salt to taste
           Fresh ground pepper to taste
    1/4 ts Salt
    1/3 c  Cold margarine, diced
    1/3 c  Lard, diced
    1/4 c  Cold water
      1    Egg, beaten
           Tomato slices, halved (opt)
           Fresh parsley sprigs (opt)
 
  Melt butter in a saucepan. Add mushrooms, onion and Garam Masala and
  cook 2 minutes.
  
  Stir in 1/4 cup of flour and cook 1 minute, then stir in stock and
  bring to a boil, stirring constantly. Reduce heat and cook 2 minutes,
  stirring constantly. Remove from heat and stir in chicken, corn, salt
  and pepper; cool.
  
  Sift remaining flour into a bowl. Add 1/4 teaspoon salt and cut in
  margarine and lard finely until mixture resembles bread crumbs. Add
  cold water and mix to form a fairly firm dough. Knead gently until
  smooth.
  
  Preheat oven to 375'F. (175'C.). Preheat a baking sheet. Cut off 2/3
  of pastry and cut in 4 equal pieces. Roll each piece to a 7" circle.
  Line 4 (5") fluted pie pans with removable bottoms with pastry
  circles, allowing pastry to overlap top edges slightly. Press pastry
  well into flutes but do not trim top edge. Cut remaining 1/3 of
  pastry in 4 equal pieces and roll each piece to a 6" circle.
  
  Spoon cold chicken mixture into pastry-lined flan pans and smooth
  surfaces. Dampen edges of pastry in pans and cover with pastry
  circles. Seal edges well and trim by pressing pastry edges firmly
  flat blade of a knife. Make a small hole in center of each pie.
  Reroll pastry trimmings and cut out leaves to decorate pies. Brush
  surfaces of pies with egg, then decorate with leaves and brush leaves
  with egg.
  
  Place flan pans on preheat baking sheet and bake in preheated oven
  40-45 minutes or until pastry is golden brown and filling is heated
  through. Cool before carefully removing from pans. Garnish with
  tomato slices and parsley sprigs, if desired, and serve cold.
  
  VARIATION: Substitute Curry Powder for Garam Masala or try a mixture
  of each.
 
MMMMM


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