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PÂTÉ
Pecan Pâté
• 2 cups pecan pieces
• 1 small red onion (cut into quarters)
• 1 tsp. poultry spice
• ¼ cup minced parsley
• ½ cup diced bell pepper (red, yellow, or orange)
• sea salt to taste
Instructions:
1. In a food processor mix pecans, quartered onion, and poultry spice to pâté consistency.
TIP: If you want a creamier pâté, add water to create desired consistency.
2. In bowl stir in remaining ingredients: parsley, bell pepper, salting to taste.
3. Mold into desired shape (not more than 1” thick) – into a patty, ball, croquette, or loaf
4. Place on a tray with screen.
5. Start in TST mode.
-FAST mode set to 145°F (63°C) for 2 hours,
-RAW mode to 115°F (46°C), for 6 – 24 hours, until desired consistency.
6. Serve as is, or stuffed into a bell pepper half shell.
7. Store in glass container.
FRUIT
Fruit leather
• 1 cup frozen pineapple pieces
• 1 cup frozen mango pieces
• 1 frozen banana
• ½ cup dried cranberries
• ½ cup currants
• 1 ¼ cup filtered water
Instructions:
1. Blend all ingredients, adding 1 cup of water initially, adding more if needed to blend into
a smooth ‘sauce’.
2. Pour onto tray with PTFE sheet, and set dehydrator in COMBO mode
-FAST mode at 135°F (57°C) for 1 hour
-RAW mode at 115°F (46°C) for 18 – 26 hours
3. Peel off the PTFE sheet, remove, and turn over, continuing to dehydrate until ‘chewy’ or
to desired consistency.