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    318 Recipes

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    This chocolate cake is a very old family favorite. My Grandmother Gertie made this for birthdays and special occasions, my Daddy's favorite cake. DH says it's richer than Bill Gates. This is an old tried and true recipe. My mother made it with vanilla frosting, but Gertie always made the double punch with chocolate sour cream frosting. Gertie always made several layers, Mom made a big sheet cake, cooking time depends on how you want to make it. My mother and Gertie are gone now. My sweet sister made this cake for me for my birthday (Gertie style), and I realized I had never shared the recipe. I hope y'all will enjoy it.

    Recipe #505427

    This is very good and has almost no (if any) squash flavor. Adapted from: "The Squash Cookbook" Try substituting 1 tsp cherry flavor for the lemon juice.

    Recipe #409141

    To rehydrate and cook dried corn: In a saucepan, combine 1/4 cup dried corn with 1 cup hot water. If the corn has been blanched, it will rehydrate in 5 to 10 minutes, unblanched corn will take about 30 minutes or longer. Bring the rehydrated corn to a boil and cook for 3 to 5 minutes, cover and let sit for 5 minutes. Drain. This will yield 3/4 cup cooked corn. This recipe adapted from "Mary Bell's Complete Dehydrator Cookbook". Prep time does NOT include dehydrator drying time.

    Recipe #409131

    Until you dry your own corn and grind it for meal, you have no idea how fragrant homemade cornmeal can be. It is a striking golden yellow and the meal actually smells like corn. Gone is the smell of a cardboard carton, the "aroma" of commercially prepared cornmeals. This bread is especially good with a bean or root vegetable soup. To dry corn, harvest it when the silk at the tip of the husks is brown. Remove the husks and silk, reserving it, if desired, as it too can be dried, then pulverize and use as a flavoring in soups or pasta dough. Cut any damaged kernels off the cobs. it is easier to cut cooked corn off the cob than uncooked; however, if you stand an uncooked cob on end and cut straight down on the kernels with a sharp knife, the kernels do come off. Begin the drying process as soon as possible after the corn has been picked, before the sugar in the kernels converts to starch. Steam-blanch the kernals for 3-5 minutes or water-blanch whole small ears for 7 minutes, medium ears for 9 minutes, large ears for 11. Recipe adapted from "Mary Bells' Complete Dehydrator Cookbook". Prep time does NOT include dehydrator drying time.

    Recipe #409127

    This recipe is adapted from recipes that came with my Nesco dehydrator and uses their "Fruit Roll Sheets". You could substitute parchment paper sprayed with a vegetable spray, like Pam. Cooking time includes dehydrator drying time.

    Recipe #409120

    This soup is creamy and thick and the flavor actually improves if allowed to stand a few hours before serving. Very the herbs as your supply or inclinations allow. Small pieces of dried jerky or bacon bits are very good added to it, too. With a salad, it makes a pleasing simple lunch or supper, particularly on a chilly day. The recipe doubles nicely too. Adapted from the "Mary Bell's Complete Dehydrator Cookbook". Prep time does NOT include dehydrator drying time.

    Recipe #408961

    Adapted from the "Mary Bell's Complete Dehydrator Cookbook"

    Recipe #408931

    The roots in this soup include potatoes, parsnips, and turnips, assisted by quite a few other vegetables plus ham for flavoring. Vary the vegetables as you like: Two very good alternatives are dried rutabaga slices and shredded cabbage. An honest, nourishing Sunday night supper-type soup like this goes particularly well with Corn Bread, still warm from the oven. (see related recipe). Serve the bread with a small dish of honey, which complements the saltiness of the ham and the sweetness of the root veggies. Adapted from the "Mary Bell's Complete Dehydrator Cookbook". Prep time does NOT include dehydrator drying time.

    Recipe #408925

    This appealing soup can be made with dried cauliflower instead of dried broccoli. You can serve it either hot or chilled, as a first course, or even as a main course. You might consider adding dried Swiss chard and spinach leaves - about 1/4 cup each - to lend a nice greeness to the color and tanginess of the soup. This recipe doubles very successfully. Adapted from the "Mary Bell's Complete Dehydrator Cookbook". Prep time includes dehydrator drying time for vegetables.

    Recipe #408917

    A tasty snack food prepared in your dehydrator.

    Recipe #408846

    Served warm out of the dehydrator, these are heavenly! These taste like a soft breaded, cooked, stuffed mushroom.

    Recipe #408843

    (Dried tomato and tomato powder version) This sauce combines dried tomato slices (crushed) and dried tomato powder (rehydrated to paste) for a great tomato taste. Remember that dried tomato slices are much easier to crush if they are frozen or at least chilled for 15-30 minutes. Break them up with your hands or put them in a blender. When broken into small pieces, the tomatoes rehydrate faster and the skins blend much better into the sauce. Double or triple this sauce to feed a crowd. The sauce also freezes very well. Adapted from the "Mary Bell's Complete Dehydrator Cookbook". Prep time does NOT include dehydrator drying time, which is 8 to 10 hours.

    Recipe #408833

    "Get Out!!!"...There's chiles in my Dessert! Adapted from Central Market, Fort Worth, TX by Laura Winters 2007 Recipe Contest Winner.

    Recipe #381379

    Recipe adapted from Central Market/Dallas Morning News

    Recipe #381377

    Two of summer's tastiest fruits combine into this sweet, crowd-pleasing cobbler. Recipe adapted from the Central Market in Fort Worth, TX.

    Recipe #381000

    This recipe was featured and prepared on our local Fox station this morning. It is on the menu at Cheddar's restaurants here in the DFW area. It is really good! This Italian dish uses spaghetti instead of lasagna noodles in a casserole-style treat that's sure to please your family. "Tender spaghetti baked with three cheeses and our Alfredo sauce, topped with our rich marinara, served with hot garlic bread."

    Recipe #380814

    Adapted from America's Test Kitchen. Partial thawing of the spinach produces a cold dip that can be served without further chilling. The garlic must be minced or pressed before going into the food processor; otherwise the dip will contain chunks of garlic. This dip is good served with tortilla chips.

    Recipe #379139

    Salting ahead of time creates pickle-crisp cabbage that is perfect for combining with bold flavors. Adapted from America's Test Kitchen. Posted for the Summer '09 Comfort Cafe.

    Recipe #379133

    Blueberries can be substituted for cherries. Because riper fruits require more acid to balance their sweetness, the lime juice should be added to taste. Start with 1 tablespoon, then add 1 teaspoon at a time as necessary. Adapted from America's Test Kitchen. Posted for Summer '09 Comfort Cafe. Cook time is standing time.

    Recipe #379130

    This recipe is adapted from America's Test Kitchens, and makes enough to sauce 2 pork tenderloins. Posted for Summer '09 Comfort Cafe.

    Recipe #379129

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