Yogurt

Yogurt

Source: Diana Rice

Small Batch:

1 cup non instant powdered milk solids

3 cups warm water

1 cup plain yogurt with live cultures (unflavored)

 covered plastic container

Add 3 cups water to blender.  Mix in 1 cup milk solids on slow speed.  Pour into plastic container.  (Repeat above steps as many times as desired for bigger batches still adding just 1 cup of yogurt.)  Stir 1 cup yogurt thoroughly into mixture.  Cover container and put in warm, draft-free spot such as unheated oven with the light on.  Culture about 12 hours.  Refrigerate when it reaches desired consistency.  Do not be discouraged if culture time takes longer. 

Tips:  Stir in flavorings as to not disturb the consistency.  If it does become runny, I call it drinkable yogurt.  Also, I like to use yogurt as a substitute for sour cream.    Reserve plain yogurt for a starter to a new batch.

Yogurt Pops

4 cups yogurt

½ cup sugar

Add in any combination:  berries, bananas,

juice concentrate, jam, vanilla

Mix in blender until smooth.  Pour into 3-ounce plastic or paper drinking cups.  Insert plastic spoons for handles and freeze.  Yield:  25 pops

Garden-style Olive Tossed Salad

One day at Olive Garden, while savoring the salad my mom said, "I think I know how to make this."  She then made her version of the salad.  My family and relatives have used this salad at many fancy occasions (and not so fancy occasions).  It is one of my most requested recipes.  I thought I would share it with you. 

Source: Diana Rice
Serves 8-10

For dressing, take one packet of Good Seasons Italian dry dressing mix and make according to package directions, using olive oil. Instead of the vinegar, use the juice from a bottle of Italian pepperoncini. Use your choice of salad greens, especially romaine lettuce. Also include black olives, croutons, pepperoncini, and freshly grated romano or parmesan cheese. An optional but good addition is thinly sliced onion, especially vidalia onions when they are in season.