RECIPES SALADS POTATO SALAD WITH YOGURT DRESSING 6 diced potatoes steamed in skins 2 diced hard cooked eggs 1 cup sliced celery 6 chopped onions and tops 2 chopped pickles Salt, pepper PaprikaCombine above ingredients with 1 cup Yogurt Mayonnaise or French Dressing. MACARONI SALAD 1 1/2 cup cooked macaroni 3 stuffed olives, thinly slicedSauce 1/4 cup yogurt 1/4 cup mayonnaise 1 teaspoon lemon juice 1 teaspoon lemon juice 1 teaspoon finely cut green pepper 2 teaspoons sweet relishMix all ingredients well. YOGURT BEET SALAD 2 1/4 cups sliced cooked beets 1/4 cup French Dressing 1/4 cup Yogurt 2 teaspoons sugar Lettuce or other greensCombine beets and French Dressing and let stand one hour. Drain dressing into Yogurt, add sugar and mix well with beets. Serve on lettuce or other greens. Serves 6. DELICIOUS ASPARAGUS 1 – 12 oz can asparagus 1 small lettuce 1/2 cup natural yogurt 1 garlic bud, crushed 1 tablespoon mayonnaise 1 tablespoon chopped parsley 1/4 teaspoon salt 1 egg yolk, hard boiled Put asparagus on the lettuce leaves. Mix yogurt, garlic, mayonnaise, parsley and salt. Spread this mixture over the asparagus. Sift egg yolk through a strainer over yogurt, and serve. CUCUMBERS WITH YOGURT DRESSING 2 medium sized cucumbers, peeled and thinly sliced 1 or 2 sliced onions. Combine cucumbers, onions, salt and pepper, then fold in Yogurt & French Dressing. GRANDMOTHER’S CARROT SALAD Salad 1 1/2 pounds carrots, peeled and grated 2 unpeeled Granny smith apples, cored and diced 1/2 cup raisins 1/2 cup chopped walnutsDressing 1 teaspoon Dijon mustard 1 teaspoon brown sugar 2 tablespoons fresh lemon juice 2 tablespoons orange juice (freshly squeezed, if possible) 1 cup plain yogurt Salt and freshly ground pepper to taste Stir together the carrots, apples, raisins and walnuts in a large bowl. In a separate bowl, mix the dressing ingredients and whisk until well blended. Add the dressing to the carrot mixture and toss. Yield: 8 generous servings FIGS AND CUCUMBER SAUCE 1 cup yoghurt 1/3 cup figs (fresh or dry) 1/3 cup cucumber Lemon Juice Salt, Pepper Finely chop figs and cucumber. Add to yogurt and season with lemon juice, salt and pepper. This sauce will greatly liven your salads. DRESSINGS YOGURT FRENCH DRESSING 1 cup Yogurt 1/2 cup French Dressing Salt and sugar to taste Mix together thoroughly. Use for vegetable salads Combine above ingredients with 1 cup Yogurt Mayonnaise or French Dressing. VINAIGRETTE FOR COLE SLAW 1/2 cup yogurt 1 cup mayonnaise 3 tablespoons wine vinegar 6 tablespoons oil 1/2 teaspoon ginger Salt and pepper Blend thoroughly, mixing in a covered jar. Refrigerate. YOGURT MAYONNAISE DRESSING 1 cup Yogurt 1/4 to 1/2 cup mayonnaise 1/2 teaspoon salt 1 to 4 teaspoon sugar Mix ingredients together thoroughly. Use for seafood, vegetable or fruit salad. Vary by adding 3 tablespoons tomato ketchup. YOGURT DRESSING 1 cup Yogurt (8oz) 1/3 cup chili Sauce or Ketchup Salt and pepper to taste Mix ingredients together thoroughly. Use for vegetables and other salads. Vary by adding dash of garlic salt, paprika, sugar or lemon juice to taste. GARLIC DRESSING 1 egg yolk 1/2 teaspoon prepared hot mustard 1/2 cup oil 1/2 teaspoon garlic 1/2 cup yogurt Juice of 1/2 lemon 3/4 to 1 teaspoon salt Parsley Mix well, using a jar with a lid. MINT SAUCE TO SERVE WITH LAMB 3 teaspoons yogurt 1 teaspoon mint jelly or Creme de Menthe 1 teaspoon vinegar Mix well. Refrigerate. SIMPLE CREAMY YOGURT SAUCE Fruit for sauce – blueberries, (fresh is best, but frozen unsweetened are good, too) pears, apples, mangoes, bananas, or the fruit of your choice. 8 oz. plain yogurt 1/4 teaspoon cinnamon 1 1/2 tablespoon honey 1/4 teaspoon nutmeg 1/8 teaspoon ginger Mix all ingredients together and spoon onto fruit. ENTREES HONEY AND CURRY CHICKEN 2/3 cup butter 1 cup liquid honey 1/4 cup prepared mustard 2 tablespoons curry powder 8 chicken legs or breasts 1 cup yogurt Heat oven to 190 C (375 F). Put butter in a shallow dish or pan and leave a few Minutes in the oven so that it will melt. Remove from oven, add honey, mustard, curry powder and yogurt, mixing well. Roll the chicken pieces in this mixture to coat Them well and on all sides. Arrange in pan with bone side up. Cook in oven for 45 minutes. Turn chicken pieces and baste with the sauce. Cook 15 minutes more, or until chicken is tender. LIVER IN YOGURT SAUCE 4 or more thick slices of liver Flour, salt and pepper 1 tablespoon minced onion 1 cup yogurt Dredge sliced liver; saute in bacon drippings until brown in both sides. Add onion, salt, pepper, yogurt. Simmer without covering 5 more minutes. Serve on hot plate with sauce poured over meat BEEF STROGANOFF WITH YOGURT 1 – 1 1/2 lb round steak 1 cup yogurt 1 can mushrooms Salt, pepper, paprika Select round steak sliced 1/2 inch thick. Dredge well, Pound with meat tenderer, cut into strips 4 inches Long and 1/2 inch wide; dredge well again. Render drippings from beef suet, heat piping hot, add and quickly brown meat, cooking no longer than 8 minutes. Add salt, pepper, paprika, mushrooms and yogurt. Stir well; serve when heated thoroughly. Do not cover or boil; otherwise meat will be tough. ITALIAN MEAT LOAF 1 cup yogurt 2 lbs ground beef (rump) 1 cup tomato sauce 2 garlic buds 1 teaspoon oregano 1 green pepper 1/2 lb. fresh mushrooms 1 pepperoni 1 medium size onion 2 packages slices of “Mozzarella” cheese slices 1 tablespoon parmesan cheese Mix yogurt and ground beef. Spread in a greased pan, 9 x 13 in. Incorporate, crushed garlic and oregano to the tomato sauce, pour over first mixture. Slice vegetables and pepperoni and cover meat loaf, Ending with cheese cut in strips, sprinkle with parmesan. Cook. VEAL STEAKS WITH YOGURT 6 small veal steaks 4 cups diced potatoes 3 tablespoons butter Salt, pepper, sage or mushrooms to taste 2 cups Yogurt Brown the veal steaks, place in casserole and cover with potatoes. Add seasoning to suit taste and pour Yogurt all over. Bake in moderately hot oven (375F) 190C for 45 minutes. POLYNESIAN STEW 2 lbs lean ground pork 1 small onion, thinly sliced 1/2 cup diced celery 1/2 cup diced green pepper 1 garlic bud, well crushed 1/2 teaspoon salt 1/4 teaspoon pepper 1 20 oz can bite – size pineapple pieces 1 cup liquid (pineapple juice and water) 1/4 cup cold water 2 tablespoons corn starch 1 cup yogurt at room temperature 2 tablespoons soya sauce 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon powdered ginger 2 tablespoons butter or margarine Shape ground pork in meat balls and brown in butter or margarine. Remove most of the cooking fat from the pan. Add onion, celery, green pepper and garlic and cook over low hear for 5 minutes, stirring continuously. Sprinkle with 1/2 teaspoon salt and pepper. Drain pineapple well. Measure juice and add enough water to obtain 1 cup of liquid. Add to the meat balls. Cover with a tight fitting lid and cook over low heat about 45 minutes. Mix the cold water and the corn starch to obtain a smooth paste. Add, little by little, to the very hot cooking broth. Cook over low heat, stirring constantly, until the sauce thickens. Add pineapple pieces, yogurt, soya sauce, brown sugar, 1/2 teaspoon salt and the ginger. Simmer for 5 minutes. Serve immediately, as is or over white rice. PORK CUTLETS A L’ORANGE 4 pork chops Salt and pepper Paprika 2 to 4 tablespoons water 6 tablespoons sugar 2 1/2 teaspoons corn starch 1/4 teaspoon salt 1/4 teaspoon cinnamon 10 whole cloves 2 teaspoons orange rind 1 cup orange juice 8 half slices orange 1/2 cup yogurt Remove fat from cutlets, melt in a pan. Sprinkle Meat generously with salt, pepper and paprika. Brown well on both sides 15 to 20 minutes. SAUCE: Bring to a boil the sugar, corn starch, 1/4 teaspoon salt, yogurt, cinnamon, cloves, orange juice and rind, cook until a creamy sauce is obtained. Add orange slices and serve with meat. SAUCE FOR FONDUE BOURGUINGNONNE 1/2 cup yogurt 1/2 cup mayonnaise 1 teaspoon Worcestershire Sauce 1 tablespoon H.P. Sauce Mix thoroughly. Refrigerate. SUNNY TORTELLINI (VEGETARIAN) 2 cups plain yogurt 1/2 cup finely chopped sun-dried tomatoes 2 scallions, chopped 1/2 teaspoon dried thyme freshly ground black pepper to taste dash of tamari or soy sauce 1 pound cheese-filled spinach tortellini 1 large onion 2 shallots, chopped 2 cloves garlic, crushed 3 to 5 tablespoons vegetable oil 1 1/2 pounds mushrooms, sliced Boil water for the tortellini. Combine the yogurt, tomatoes, scallions, thyme, pepper, and tamari. Mix well and set aside. While the tortellini are cooking, saute the onion, shallots and garlic in oil. Add the mushrooms and continue cooking, stirring occasionally, for 15 to 20 minutes or until wilted. When the tortellini are done, drain them and return them to the pot. Add mushroom mixture immediately and toss. Add the yogurt mixture, stirring to coat the pasta and mushrooms. Serve immediately. Yield: 4 servings MOROCCAN CHICKEN 1 2 1/2 pound chicken, cut in 8 pieces 3 cloves garlic, minced 2 tablespoons oil 1 1/2 teaspoons ground cumin 1 teaspoon ground ginger 1/2 teaspoon paprika 1/4 teaspoon cinnamon 1/2 teaspoon turmeric 1 teaspoon salt 1/2 teaspoon black pepper 1 cup plain yogurt Preheat oven to 350 F. Wash the chicken and pat dry. Remove the skin. Mash the garlic and mix it with oil, cumin, ginger, paprika, cinnamon and turmeric. Blend in the salt pepper and yogurt. Put chicken pieces in a baking dish and rub the spice mixture all over them. Cover and marinate in the refrigerator for several hours, if possible. Roast the chicken for 45 minutes or until done. DESSERTS YOGURT PANCAKES 2 cups pancake flour mix 1 egg 1 cup Yogurt 1/2 cup water Mix well until batter flows freely. Proceed as usual. Serves 3. (This recipe also makes unusual waffles) YOGURT SHERBET 1 cup yogurt 1/4 cup strawberry jam Freeze yogurt for about 1/2 hour, add the jam and mix well. Return to freezer and beat twice or three times until a firm consistency is obtained. FRUIT FLAVORED YOGURT A delicious, healthful dessert for your entire family. While many prefer to eat yogurt straight for its tart, refreshing taste, others like to sweeten or flavor it with various preserves or syrups. Such flavoring or sweetening does not lessen the health value of yogurt in any way. YOGURT CHEESE PARFAIT 1 quart (32oz.) plain yogurt 3/4 cup sugar 2 tablespoons lemon peel, grated fine 1 cup fresh raspberries, or sliced strawberries Combine yogurt and sugar in a bowl and stir well. Drain to make yogurt cheese. Add lemon peel to yogurt cheese and mix well. Spoon yogurt cheese into parfait glasses, alternating with layers of fresh berries. If yogurt cheese is too thick, it can be thinned slightly with additional yogurt. Yield: 4 servings PIERROT’S DELIGHT 1/2 white cake 2 1/2 cups yogurt 6 tablespoons sugar 4 tablespoons butter 1 cup brown sugar 1/2 cup milk 2 egg whites 1/4 cup sugar 6 maraschino cherries It is preferable for this kind of dessert, to use some moderately dry left-over cake. Break into pieces, put into six dessert cups, add previously sweetened yogurt. In a pan, mix butter, brown sugar, 1/2 sugar and milk. Cook until it reaches 220F, 104C. Let cool, pour sauce over first mixture. Mix egg whites to a firm peak, add sugar and garnish each pudding. Decorate with cherries and serve. YOGURT STREUSEL COFFEE CAKE Cake Batter Cream: 1/2 cup margarine or butter 1 cup sugar 2 eggs Add and beat 1 miute: 1 cup vanilla yogurt* 1 teaspoon almond flavoring (optional) Add and beat 2 minutes scraping sides occasionally: 2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon salt Streusel Stir and mix until combined and damp: 1/2 cup light brown sugar 2 teaspoons flour 2 teaspoons cinnamon 1/2 cup chopped cashews or peacans 2 tablespoons melted margarine or butter LEMON YOGURT CAKE 1 cup butter, at room temperature 1 cup sugar 4 eggs 1 tablespoon granted lemon zest 1 teaspoon vanilla 2 1/2 cups unbleached all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup plain yogurt 1 cup ground blanched almonds or almond meal Sauce 1/2 cup fresh lemon juice 1/2 cup sugar Preheat oven to 350 F. In a large bowl, cream the butter and sugar. Beat in the eggs one at a time until smooth. Stir in the lemon zest an vanilla. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Stir in the flour mixture and the yogurt alternately into the butter mixture, mixing well after each addition. Fold I almonds. Spoon batter into a greased 9-inch tube pa and bake for 45 minutes to 1 hour. Cool the cake in the pan for 5 minutes. While the cake is cooling, in a sauce pan, combine the lemon juice and sugar for the sauce. Bring to a boil, reduce the heat and simmer for 5 minutes. Spoon the lemon mixture over the lightly cooled cake, allowing the syrup to soak down the sides of the pan and into the cake. Cool the cake completely before inverting it onto a serving plate. Yield: 12 servings YOGURT CAKE W/ BLUEBERRY SAUCE 1 cup yogurt ¾ tsp. baking soda 2 cups brown sugar 1 egg beaten 3 cups all-purpose flour 1 tbsp baking powder 1 pinch salt 1 ½ cup 1% milk Blueberry sauce 2 tbsp. cornstarch ½ cup water 2 cups blueberries ¼ cup maple syrup Preheat oven to 350 degrees F. In a large bowl, mix the yogurt and baking soda. Add brown sugar and beaten egg. Mix well. Sift together the flour, baking powder and salt. Stir into the mix, alternating with the milk. Pour preparation into a greased pan. Bake 4-45 minutes. Blueberry sauce Stir cornstarch into ¼ cup water. Set aside. Boil the remaining water, blueberries and maple syrup for about 5 minutes. Add cornstarch/water mix and stir until thickened. Place preparation into the blender, then strain it. Cool and add to cake when ready. DRINKS VELVETY ORANGE DRINK 2 cups orange juice prepared with powder or pure 1 cup vanilla ice cream 1 cup yogurt 1/4 to 1/2 cup sugar Mix well with a blender. Serve chilled STRAWBERRY YOGURT SHAKE 2 bananas, peeled, wrapped in plastic wrap and frozen 2 to 3 cups fresh strawberries, hulled 1 quart (32oz.) plain yogurt 1 tablespoon vanilla 2 tablespoons maple syrup 4 strawberries with stems, for garnish Combine ingredients in a blender, mix until thoroughly combined. Pour into 4 tall glasses and garnish each with a whole strawberry or A slice of strawberry and banana. Yields: 4 servings Marica Appleton, North Conway, NH FRUITY KEFIR SHAKE ½ cup strawberries 1 kiwi 1 tsp lemon juice ½ tsp vanilla extract 1 cup kefir Put all ingredients into the blender for a refreshing drink CHEESE METHOD OF PREPARING “COLULOMMIERS” CHEESE 1. Heal milk to 62C (143F) for 30 minutes or 80C (176F) for 1 minute. 2. Cool to 27-30C (77-86F). 3. Add 1/3 ml (7 drops) rennet diluted in 1/2 ounce of water, to each gallon of milk. 4. Add 1/2 ounce of aromatic lactic ferments to each gallon. 5. Mix 6. Let stand until firmly set (2 1/2 – 3 hrs). 7. Ladle the curd carefully into circular molds, previously sterilized, until full. 8. After draining for 10 hours, turn over the cheese, repeat the process 10 hours later. 9. After approximately 25 hrs., lift the cheeses from the molds; they should be of sufficient consistency to retain their shape. 10. Salt the surface of the cheese with 1/2 oz of fine salt per cheese. 11. Powder a suspension of white molds (Peneicillium candidum) on all surfaces of the cheese. 12. Allow to age in a damp cellar at 15C (59F) for about one week. Turn over each day. 13. After one week the cheese is generally covered with a white bloom and is ready to eat. MARINATED YOGURT CHEESE Make yogurt cheese from 1 quart (32oz.) of plain yogurt 1/2 cup extra virgin olive oil 2 cloves garlic, crushed 1/2 teaspoon crushed thyme 1/2 teaspoon crushed rosemary 1/2 teaspoon crushed basil 1 teaspoon chopped fresh dill Combine oil and seasoning and mix well to make marinade. Divide yogurt cheese into four pieces and shape patties with your hands. Place patties in a wide shallow bowl and pour the marinade over cheese. Let stand at room temperature for 30 minutes; cover and refrigerate overnight. Remove from refrigerator about 30 minutes before serving. Serve with crusty French bread and crackers. FRESH CHEESE WITH CHIVES 2 cups fresh cheese 1 tbsp fresh parsley, chopped 1 tbsp fresh chives, minced 1 tbsp fresh lemon zest, chopped 1 tbsp fresh garlic, chopped 1 tsp sea salt Combine all ingredients and mix thoroughly. Let sit, full flavor will develop in 6 to 8 hours. SOY AND GOAT’S MILK SOY & GOAT’S MILK Yogurt and Kefir can be made with soy or goats milks: Soy Milk: Follow the same instructions on the back of the starter package, but add 2 tablespoons of sugar per quart of soy milk (only if the soy milk does not contain any sugar) Goats Milk: Follow the same instructions on the back of the starter package, there are no extra steps needed using goats milk. NOTE: when using goat’s milk, the end product will be a thinner consistency than cow’s milk or soy milk. CONTACT