User manual NESCO DEHYDRATOR COOKBOOK

[. . . ] We hope that you will find this book a helpful guide in learning to use your new American Harvest® Dehydrator. It was prepared with you, our valued customer, in mind. Executive Editor David Dornbush Editor Scott Reinhard Dehydration Expert Deanna DeLong Creative Director Mike Esson Table of Contents General Drying Guidelines . . . . . . . . . . . . 3 Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Jerky . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Crafts & Drying Flowers. . . . . . . . . . . . . . 35 Breakfast Recipes . . . . . . . . . . . . . . . . . . . . . . . . . 45 Desserts, Cookies & Candies . . . . . . . 47 Condiments, Dressings, Stuffing & Sauces . . . . . . . . . . . . . . . . . . . . 53 Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Snacks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 Printed in the U. S. A. Bolger Publications/ Creative Printing 10% Post T hank you for choosing an American Harvest dehydrator. [. . . ] With the Snackmaster® dehydrator and Gardenmaster® dehydrator , it now can become a reality. Y Drying Flowers Preserve garden and natural favorites for attractive dried flower arrangements, Christmas and holiday decorations, party favors, place cards and corsages. Help your children dry specimens for their science class. Many lovely flowers, foliage, flowering grasses, seedheads, cones, and nonflowering plants may be dried simply by placing on drying trays and drying at 130° to 145°F (55° to 63°C) until no moisture is evident. This is wonderful for those of us who are too busy to experiment with other techniques, and also for the beginner who has not attempted preserving flowers before. Quite interesting arrangements can be made with these dried materials. Materials suitable for drying by this method are bracts, cultivated and wild grasses, seedheads, foliage, and everlasting flowers. For flowers with petals, leaves, ferns, fungi, and some varieties of mosses, the best way to preserve them is to use a desiccant powder. A desiccant is a substance which absorbs moisture. It speeds the drying process, especially when used in a dehydrator, preserving the vibrant colors and delicate structure of the flower. The longer the drying process, the more colors will fade. Using a desiccant in your dehydrator will allow flowers to dry in a day instead of a week or two. There are several brands of flower desiccants available from craft stores. They may seem a little expensive, but can be reused indefinitely. Silica gel is the generic name and absorbs up to 50 percent of its own weight in moisture. 35 Using Desiccant Use perfect flowers, fresh and free of moisture. Yellows and blues maintain their color better than reds or whites. · Remove stems from flowers and insert a short 20-gauge stub wire. · Place 1/2" desiccant in bottom of containers that are no higher than 3-1/4". · Place flat-faced flower face-down, with petals resting easily on the sand. Rounded double flowers such as roses and daffodils should be dried with their heads upwards. Flowers which are trumpet or bell-shaped should be laid on their sides. · Gently sprinkle desiccant between the flowers and into every petal and crevice, with about 1/2" desiccant covering top. When desiccant drying is done outside of the dehydrator, containers should be covered. [. . . ] Dry until crisp at 140°F (60°C). Yogurt Yogurt flavor depends on the type of yogurt culture yogurt that is used in the recipe and the incubation time. The longer the incubation, the stronger the flavor. 6 Quarts Plain Yogurt 6 qts 2% low fat or skim milk 3 cups instant nonfat dry milk 1 1/3 cup plain yogurt, room temperature 6 (1 quart each) freezer containers or other similar containers with the same height and volume 6 American Harvest Convert-ATraysTM accessory trays 1 / Quarts Plain Yogurt 1 2 1 qt. + 2 cups 2% low fat or skim milk 3 /4 cup instant nonfat dry milk 1 /3 cup plain yogurt, room temperature 5 (3/4 pint) freezer containers or similar containers 2 American Harvest Convert-A-Trays Rinse a saucepan or kettle (depending on the amount of yogurt you are making) with water to prevent milk from sticking (or use a glass container in a microwave). Pour in 2% milk, add dry milk and stir until dissolved. [. . . ]