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3
1'!2
1'12
1
4
2
Spicy Beef Sticks
About 15 servings, 2 sticks each
pounds ground beef
tablespoon paprika
teaspoons cayenne pepper
teaspoons crushed red pepper
tablespoon garlic powder
tablespoons Worcestershire sauce
teaspoons curing
sa~
In a large bowl, combine all ingredients until just incorporated. To make the sticks,
form a small piece of the meat mixture into a ball and then roll into 5-inch by '12-inch
sticks. Place the sticks on a sheet pan
.
Refrigerate overnight, uncovered. Place the
sticks on the dehydrating racks. Do not overcrowd;
leave
enough space so that pieces
are not touching. Cover and dehydrate on medium for 6 hours or until desired
doneness. It may be necessary to rotate the racks during drying, as bottom racks
will dehydrate faster than top racks
.
Store beef sticks in an airtight container in the
refrigerator or
freezer.
Nutritional information per serving:
Calories 201 • carb. 2g • pro. 17g • fat 14g • sat. fat 5g
• chol. 61mg • sod. 182mg • calc. 20mg • fiber Og
Teriyaki Chicken Jerky
2'/2
'h
%
1'12
8 servings
pounds boneless, skinless chicken breasts
cup teriyaki sauce, your favorite brand
cup pineapple juice
tablespoons Liquid Smoke
%
teaspoon crushed red pepper
Trim the chicken breast of any fat
.
Place trimmed breasts on a sheet pan and freeze for
1 hour. This will make it easier to slice the chicken into thin strips. Slice
t
he chicken into
'.4- inch strips. Combine teriyaki sauce, pineapple juice, Liquid Smoke, and crushed red
pepper.
Marinate chicken strips for a minimum of 1 hour in the
refrigerator.
Place strips
on racks. Do not overcrowd; leave enough space so that pieces are not touching. Cover
and dehydrate on medium for 6 hours, or until desired doneness, flipping strips once
about halfway through. It may be necessary to rotate the racks during drying, as
bottom racks will dehydrate faster than top racks. Store chicken jerky in an airtight
container in the refrigerator or freezer.
Nutritional information per serving:
Calories 179 • carb. 5g • pro. 33g • fat 2g • sat. fat Og
• chol. 81mg • sod. 340mg • calc. 22mg • fiber Og
15
"Sun"-Dried Tomato Basil Spread
10
8
'12
%
v.
2
10 servings, V. cup each
Roma tomatoes, all close in size
ounces
1
/a-less-fat cream cheese
cup light mayonnaise
cup light sour cream
fresh garlic clove, crushed
cup fresh grated Parmesan cheese
tablespoons chopped fresh basil
2
scallions, light to dark green, chopped
salt and pepper, to taste
Quarter the tomatoes and place on racks, cut side up. Cover and dehydrate on medium
for 15 hours or until dry and leathery. It may be necessary to rotate the racks during
drying. Chop the dehydrated tomatoes into smaller pieces. Combine tomatoes, cream
cheese, and mayonnaise in a food processor until the tomatoes are incorporated and it
becomes a consistent mixture. Move the tomato mixture to a large bowl. Stir in sour
cream, garlic, Parmesan, basil, scallions, and salt and pepper. Serve with your favorite
bread or crackers
.
Nutritional information per serving:
Calories 124 • carb. 6g • pro. 4g • fat lOg • sat. fat 4g
• chol. 18mg • sod. 320mg • calc. 83mg • fiber 1g
2
Yogurt Roll-Ups
Makes 2 roll-ups
B-ounce cup vanilla yogurt, your favorite brand
tablespoons jam, your favorite flavor
Combine yogurt and jam. Using a rubber spatula, spread the yogurt in an even, thin
layer on the fruit roll-up sheet. Place the sheet on a rack. Cover and dehydrate on high
for 5 hours, or until the yogurt is no longer gooey throughout. Peel leather from sheet
and cut in half. The leather may be rolled up in plastic wrap and stored at room
temperature for later use.
*Fruited yogurt can be substituted for vanilla, but fruit chunks are not easily spread
evenly.
Nutritional information per half sheet roll-up:
Calories 152 • carb. 29g • pro. 6g • fat 1g • sat. fat 1g
• chol. 6mg • sod. 81mg •
calc.
198mg • fiber Og
16
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