Foothills Recipes

Sunday, November 4, 2012

Milk Conversion Chart

This isn't a recipe, but great information regarding substituting powdered milk for real milk.

Milk                    =               Water               +                 Dry Powdered Milk
1 Cup                                    1 Cup                                 3 Tablespoons
3/4 Cup                                 3/4 Cup                              2 1/4 Tablespoons
2/3 Cup                                 2/3 Cup                              2 Tablespoons
1/2 Cup                                 1/2 Cup                              1 1/2 Tablespoons
1/3 Cup                                 1/3 Cup                              1 Tablespoon
1/4 Cup                                 1/4 Cup                              3/4 Tablespoon

Printable Version

Soup or Sauce Mix (SOS)

Submitted by Heather Hinckley

This was used at the October RS activity to make macaroni and cheese. This is great to have on hand.

2 cups powdered non fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 TB dried onion flakes
2 tsp. Italian Seasonings

Combine all ingredients in a re-closable plastic bag, mix well. ( I store mine in a wide mouth glass jar)

Yield: equal to 9 cans of cream soup.

To Substitute for 1 can of cream soup:

1. Combine 1/3 cup of dry mix with 1 1/4 cup cold water.
2. Cook and stir on stove top or in a microwave bowl until thickened.
3. Add thickened mixture to casseroles as you would a can of soup.

Best part is that it is shelf stable!

Printable Version

Sunday, September 23, 2012

Garlic Parmesan Pull Apart Bread

Submitted by Michelle Tolman

I found this recipe on pinterest and tried it tonight - SO easy and SO yummy. I thought I'd pass it along. I found it here: http://amandathevirtuouswife.blogspot.com/2012/03/garlic-parmesan-pull-apart-bread.html

1 can of refrigerated Grands biscuits (not the flaky layers)
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning (I omitted)

1. Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in the preheating oven.
2. While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.
3. Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.
4. Bake at 350 degrees for 20- 22 minutes until golden brown.
Turn out on a dish and enjoy!

Printable Version

Friday, September 7, 2012

Cafe Rio Dinner for 40

Have you ever hosted a party and needed to feed 30-40 people? Want to have a Cafe Rio dinner? Here is a list of how much you would need.

Cafe Rio Style Salads

(serves 40)

Pork: 12 lbs pork roast (3 x recipe)

Chicken : 6 lbs boneless thighs or breasts(1 recipe)
Cheese: 8 Cup bag Shredded Mexican Cheese
Rice: 6 Cups Uncooked
Lettuce: 6 heads Romaine, 2 heads iceberg
Olives: 5 14 1/2 oz cans
Beans: 3 cans black, 3 cans pinto
Salsa: 2 16 oz jars
Guacamole: 2 14 oz
Tortillas: 40
Chips: 2 10 oz bags
Salad Dressing: Creamy tomatillo (2 x recipe)