Dry buttermilk is handy to have around - recipes

Sunset, Oct, 1988

For apple streusel, potato soup, cheese pie, and more

If you enjoy foods cooked with buttermilk but don't like to drink it, dry buttermilk is a practical product to have on hand. It brings the same flavorful tang and lightness to dishes as its fresh counterpartwithout the hassle of liquid leftovers.

Dry buttermilk is made in much the same fashion as dry skim milk, has similar nutritional values and keeping qualities, and is found in the same location on supermarket shelves. However, the dry buttermilk label may recommend refrigeration or cool storage to best preserve flavor and texture.

You can make more versatile use of dry buttermilk than of liquid. Use it generously to get flavor impact in a potato soup, in an oven-fried chicken coating, in buttermilk and cheese pie, pound cake, and streusel topping for baked apples.

Buttermilk Potato Soup

8 slices (about 6 oz.) bacon, chopped

1 medium-size onion, chopped

3 1/2 cups regular-strength chicken broth

2 large (about 1 lb. total) russet

potatoes, peeled and cut into about 1/2-inch cubes

1/2 cup dry buttermilk

2/3 cup finely chopped parsley

Salt and pepper

In a 3- to 4-quart pan over medium-high heat, stir bacon and onion often

until onion is limp, 10 to 12 minutes. Drain off excess bacon fat.

Add 3 cups broth, and potatoes. Bring to a boil over bigh heat. Cover and simmer until potatoes are soft when pierced, about 10 minutes.

In a small bowl, mix remaining broth and dry buttermilk until smooth. Stir into soup. Cook, uncovered, over low heat until hot (do not boil). If you want a thicker, smoother consistency, mash potatoes in soup, Stir in parsley. Ladle soup into bowls; add salt and pepper to taste. Makes 4 servings, 1 1/2-cup size.

Per serving: 286 cal; 13 g protein; 26 g carbo.; 14 g fat, 27 mg chol.; 357 mg sodium.

Buttermilk Cheese Pie

1/2 cup all-purpose flour

3/4 cup dry buttermilk

2 cups (1 pt.) small-curd, low-fat

cottage cheese

2 small cans(4 oz. each) diced green

chilies

10 large eggs

1/2 CUP (1/4 lb.) melted butter or

margarine

1 pound jack cheese, shredded

In a large bowl, combine flour, dry buttermilk, cottage cheese, chilies, eggs, butter, and jack cheese. Beat with a mixer until well blended. Pour into a buttered 9- by 1 3-inch pan; shake pan to make the filling level. If made ahead, cover and chill up until the next day.

Bake, uncovered, in a 350 degrees oven until the casserole is lightly browned and feels firm in the center when lightly pressed, about 45 minutes. Let stand about 5 minutes. Cut into rectangles and lift out with a spatula. Makes 8 to 10 servings.

Per serving : 418 cal ; 27 g protein; 11 g carbo. ; 30 g fat; 347 mg chol. ; 775 g sodium .

Buttermilk, Mushroom, and Cheese Pie In a 10- to 12-inch frying pan, melt 1 tablespoon butter or margarine. Add 1 medium-size chopped onion and 1 pound sliced mushrooms. Stir often on mediumhigh heat until liquid has cooked away, 15 to 25 minutes. Follow directions for buttermilk cheese pie (preceding), omitting chilies and adding mushroom mixture.

Per serving: 436 cal. ; 27 g protein; 12 g carbo.; 31 g fat,- 350 mg chol.; 650 mg sodium.

Sausage and Buttermilk Pie

In a 10- to 12-inch frying pan, stir 1 1/2 pounds bulk pork sausage often over medium-high heat until well browned, 25 to 35 minutes. Drain meat; discard fat. Follow directions for buttermilk cheese pie (preceding), omitting chilies and adding sausage. Per serving: 531 cal; 33 g protein; 10 g carbo.; 40 g fat; 373 mg chol. ; 1,054 mg sodium.

Oven-fried Buttermilk Chicken Legs

1/2 cup fine dry bread crumbs

1/4 cup dry buttermilk

1/2 teaspoon dry thyme leaves

1/2 teaspoon dry oregano leaves

6 whole chicken legs (drumsticks with

thighs, 3 1/2 lb. total)

3 tablespoons melted butter or

margarine

Salt and pepper

In a bag, combine crumbs, dry buttermilk, thyme, and oregano. Rinse chicken and shake off most moisture. Shake legs

in bag to coat with crumbs.

Lay legs, skin up, slightly apart in a greased 10- by 1 5-inch baking pan. Drizzle legs with butter. Bake in a 400 degrees oven until legs are brown and crisp and meat is no longer pink at bone (cut to test), 35 to 40 minutes. Add salt and pepper to taste. Serve hot or cool. Serves 6.

Per serving: 407 cal.; 37 g protein; 9 g carbo.; 24 g fat,- 137 mg chol.; 259 mg sodium.

Baked Apples with Buttermilk Streusel

8 cups (about 2 1/2 lb. total) Newtown

Pippin or Golden Delicious apples

3/4 cup all-purpose flour

1/2 cup dry buttermilk

1/2 cup firmly packed brown sugar

2 teaspoons ground cinnamon

1/4 teaspoon ground ginger

1/2 CUP (1/4 lb.) butter or margarine

Peel, core, and thinly slice apples into a shallow 2 1/2- to 3-quart baking dish.

In a bowl, stir together flour, dry buttermilk, sugar, cinnamon, and ginger. Rub butter with flour mixture until coarse crumbs form. Stir 1/2 cup crumb mixture into apples; spread fruit level. Squeeze remaining flour mixture into lumps. Break into 3/4-inch chunks over apples.

Bake, uncovered, in a 350 degrees oven until apples are tender when pierced and streusel is lightly browned, 40 to 50 minutes. Serve warm or cool. Serves 6 to 8.