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Mare's collection of money-saving mixes (repost)


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I have come across recipes listing Instant Flour and Wondra Flour. What are these, and how can I replicate these?

Instant flour is a low-protein, pregelatinized wheat flour to which some malted barley flour has been added. It has been formulated to dissolve quickly in either hot or cold liquids, and is most often called for to thicken gravies and sauces. Because of its low-protein content, it is also sometimes used in making pie crusts and other recipes that call for cake flour, which is also lower in protein than all-purpose flour. Some bakers find the slightly acidic taste of cake flour objectionable and prefer the instant flour. Two of the leading brands available in this country are Wondra and Shake & Blend.

 

If instant flour is unavailable where you live, you can substitute all-purpose or cake flour. But you want to recognize what the recipe writer is trying to accomplish in calling for instant flour. If the flour is used to thicken a sauce, you can certainly use all-purpose flour, but you may have to take added precautions to avoid the development of lumps in the sauce (i.e., stir like mad). If the instant flour is used in a baking project and is called for in a relatively large quantity, it is probably specified because of its protein content, and your best option would be cake or pastry flour.

http://www.ochef.com/21.htm

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This is an awesome resource. One of our favorite meals is chicken tacos with Mexican rice and refried beans. Next time out, much will be from scratch.

 

For the person asking about Wondra flour.

 

It is a processed flour that absorbs liquids almost instantly. I used if to make popovers. You mix this up and can cook them right away. If I use regular flour, I have to leave it sit over night. I have no idea how to make a substitute, but I know that you can just use regular flour and let it sit several hours.

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This is a great thread and I'm hoping to find a mix for "hidden valley ranch dry mix".

 

Anyone know that one?

 

thanks

 

 

I found it! :woot:

 

Just didn't look close enough the first scan. THis stuff is in so many holiday recipes and cost like the dickens!

 

HIDDEN VALLEY RANCH BUTTERMILK DRESSING

 

15 square saltine crackers

2 c. minced dry parsley

1/2 c. dry minced onions

2 tbs. dry dill weed

1/4 c. onion salt

1/4 c. garlic salt

1/4 c. onion powder

1/4 c. garlic powder

 

Put crackers through blender on high speed until powdered. Add parsley, minced onion and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into a container with a tight fitting lid. You can store this dry mixture at roomtemperature for up to 1 year.

 

To mix dressing, combine 1 tbs. dry mix with 1 c. mayonnaise and 1 c. buttermilk. Whisk till smooth, chill to thicken.

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I have problems with hydrolyzed soy protein, soy flour, and MSG. Does anyone know of a *good* reliable substitute for the chicken boullion in these recipes? Sometimes salt with a pinch of hickory salt flavoring works, and sometimes salt with a pinch of instant coffee works, but when a substitute doesn't work it is downright awful.

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I went through and organized the recipes in a way that I could easily find the ones I was looking for... Sharing what I did in hopes that helps someone else. :)

 

BEVERAGES

AMARETTO COFFEE CREAMER

 

3/4 cup non-dairy coffee creamer

1 teaspoon almond extract

1 teaspoon ground cinnamon

3/4 cup confectioners’ sugar

 

Combine all ingredients in a container with a tight fitting lid. Shake well to blend. Store in airtight container and give creamer with the recipe for Amaretto Coffee. Yields 12 servings.

 

To make Amaretto Coffee: In a mug, combine 2 tablespoons of creamer with 6 ounces of coffee.

 

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APPLE MULLING SPICE MIX

 

3 boxes (1 ounce each) cinnamon sticks

6 whole nutmegs (1 ounce)

1/3 cup each chopped dried orange and lemon peel

1/4 cup each whole allspice and whole cloves

2 Tablespoons finely chopped, crystallized ginger (1 ounce)

 

Cut doubled layers of cheesecloth into fourteen 5-inch squares. Have fourteen 10-inch-long pieces plain white string ready. Put cinnamon sticks and nutmegs in a plastic bag and crush with a rolling pin or a small heavy skillet until broken in small pieces. Mix with remaining ingredients. Tie 3 generous tablespoonfuls in each cheesecloth square. Makes 14 bags.

 

Each spice bag holds enough to mull a 750 ml bottle of red wine - about 3-1/4 cups - or a half gallon - 8 cups - apple cider.

 

To mull wine, stir 1/2 cup water and 1/3 cup sugar in a 1-1/2 to 2-quart pan over medium heat until sugar dissolves. Add 3-1/4 cups wine and the spice bag. Reduce heat to low, cover and heat very gently until mixture is very hot but not boiling, about 20 minutes. Discard spice bag.

 

To mull cider, just add spice bag to 8 cups apple cider in a 2-1/2 to 3-quart pan. Bring to a boil, reduce heat, cover, and simmer 30 to 35 minutes. Discard spice bag.

 

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BAVARIAN MINT COFFEE CREAMER

 

3/4 cup non-dairy coffee creamer

1/2 cup Dutch process cocoa (we used Droste brand)

3/4 cup confectioners’ sugar

1/2 teaspoon peppermint extract

 

Combine all ingredients in a container with a tight fitting lid. Shake well to blend. Store in airtight container and give creamer with the recipe for Bavarian Mint Coffee. Yields 15 servings.

 

To make Bavarian Mint Coffee: In a mug, combine 2 tablespoons of creamer with 6 ounces of coffee.

 

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CAFE MOCHA MIX

 

1 1/2 cups instant espresso coffee granules

1/4 cup cocoa -- unsweetened

1/4 cup coffee creamer -- powdered

6 tablespoons confectioner's sugar

 

Combine all ingredients in a small bowl. Mix well. Store in an airtight container.

 

To serve, combine 1 to 2 tablespoons mix with 3/4 cup boiling water.

 

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CAFE VIENNA MIX

 

1/2 cup instant coffee

2/3 cup sugar

2/3 cup nonfat dry milk

1/2 teaspoon cinnamon

 

Stir ingredients together. Process in a blender until powdered. Makes about 1 1/2 cups mix.

 

Use 2 teaspoons to one cup of hot water.

 

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CAPPUCCINO MOCHA MIX

 

6 Tablespoons plus 2 teaspoons instant espresso coffee powder

3 Tablespoons plus 1 teaspoon unsweetened cocoa

1 1/4 cups powdered nondairy creamer, plain or Irish cream

1/2 cup plus 2 Tablespoons granulated sugar

2 teaspoons ground cinnamon

 

In a medium bowl, stir together espresso coffee powder, cocoa, nondairy creamer, sugar and cinnamon. Store tightly covered. Makes 2 1/2 cups of mix (enough to 10 servings).

 

NOTE: I only use about 1/2 the cinnamon called for and only use about 2 Tablespoons of the mix per serving.

 

For each cup of cappuccino, measure 4 tablespoons mix into a coffee mug and stir in 6 oz. of boiling water.

 

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CHOCOLATE A LA ESPANOLA (SPANISH HOT CHOCOLATE)

 

1/2 lb sweet baker's chocolate

1 quart milk

2 teaspoons cornstarch

 

Break chocolate into small pieces. Place in saucepan with liquid. Heat slowly, stirring with a whisk, until just before the boiling point. Dissolve cornstarch in a few tablespoons of cold water. Add dissolved cornstarch to chocolate mixture and stir constantly until the liquid thickens. Serve hot in warmed cups. Makes six small cups.

 

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MINTED COCOA COFFEE MIX

 

1 cup sugar

1/2 cup instant coffee granules

1/2 cup cocoa -- unsweetened

1 dash salt

6 peppermint candies -- crushed

 

Combine all ingredients in large bowl. Mix well. Store in an airtight container.

 

To serve, spoon 2 to 3 tablespoons mix into cup or mug, fill with boiling water and stir to blend.

 

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NIGHTCAP COFFEE MIX

 

2/3 cup Non dairy coffee creamer

1/3 cup Instant coffee granules

1/3 cup Granulated sugar

1 teaspoon Ground cardamom

1/2 teaspoon Ground cinnamon

 

Combine all ingredients in a medium bowl; stir until well blended. Store in airtight container. Yields 1 1/3 cups coffee mix.

 

To serve: spoon 1 heaping tablespoon coffee mix into 8 ounces hot water; stir until well blended.

 

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RUSSIAN TEA MIX

 

27 oz. Tang

6 oz. sweetened lemonade mix

1 cup sugar

1 cup instant tea

1/2 teaspoon cloves

1/2 teaspoon cinnamon

 

Note: I use whole cloves and stick cinnamon instead of the ground forms listed in the recipe. Also the whole spices can be removed from the cup. Ground spices tend to not dissolve.

 

Mix and store in an air-tight container.

 

Use 1 teaspoon of mixture for a small cup of hot tea. Remember to pour hot water in the cup!

 

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SPICED & FRUITY TEA MIX

 

This flavorful tea is good hot or cold.

 

1 jar orange breakfast drink (Tang), 15 oz size

1 cup granulated sugar

1 cup instant tea powder (unsweetened)

1/2 cup lemonade powder (sweetened)

1 packet unsweetened cherry Kool-Aid

2 teaspoons cinnamon

1 teaspoon nutmeg

 

Mix together all ingredients well. Store tightly sealed.

 

To serve, stir 2 Tablespoons of tea mix into 8 oz of hot or cold water.

 

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BREAD MIXES

BIS-QUICK-AS-A-WINK

 

8 Cups Flour

1 1/4 Cups Nonfat Dry Milk Powder

1/4 Cup Baking Powder

1 Tablespoon Salt

2 Cups Shortening

 

Combine flour, milk, baking powder, and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place. Makes about 10 cups.

 

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BISQUIK MIX

 

10 cups all purpose flour

1/3 cup baking powder

1 tablespoon salt

2 cups shortening

 

Sift dry ingredients together. With a pastry blender, or two knives, or food processor, add shortening in spoonfuls and cut into dry ingredients until the texture of coarse cornmeal. Keep mixture stored in an airtight container. It will keep well for 3 months on shelf or longer in refrigerator. Use as you would Bisquick or biscuit mix.

 

 

 

A twist on the Baking Mix ...

 

2 1/2 cups of baking mix

1/4 cup sugar

1 egg

3/4 cup milk

2 tablespoons of oregano (dry)

2 tablespoons of parsley (dry)

1 cups of Italian cheese

1 tablespoon of garlic powder

 

Mix all ingredients together spoon into muffin pan. Bake on 350 degrees until golden brown.

 

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HOMEMADE CORN BREAD MIX

 

6 cups All-purpose flour

6 cups Cornmeal

2 cups Non-fat dry milk powder

1 cup Sugar

1/3 cup Baking powder

2 teaspoons Salt

1 1/2 cups Shortening that does NOT Require refrigeration

 

 

 

Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl. Cut in shortening with a pastry blender till mixture resembles coarse crumbs. Store in a covered airtight container or self-sealing plastic bag for up to 6 weeks at room temperature. (For longer storage, place in freezer container and seal; store in freezer up to 6 months. To use, allow mix to come to room temperature.)

 

To use mix for corn bread or muffins, lightly spoon into a measuring cup; level with a straight-edged spatula. Makes 16 cups of mix.

 

 

 

To bake corn bread or muffins: Grease or spray an 8x8x2-inch baking pan or 10 2 1/2-inch muffin cups with nonstick spray coating. Place 2 cups Corn Bread Mix in a large mixing bowl. If desired, add 3/4 teaspoon dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning. Make a well in the center of the dry mixture. Combine 1 beaten egg and 3/4 cup water in a small bowl; add all at once to mix. Stir just till batter is smooth (do not overbeat). Pour batter into prepared pan or spoon into prepared muffin cups, filling each 3/4 full. Bake in a 425 degree oven for 20-25 minutes for corn bread, and about 15 minutes for muffins or till golden brown and a toothpick inserted near the center comes out clean. Makes 10 servings or 10 muffins.

 

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HOMEMADE HOT ROLL MIX

 

5 pounds unbleached flour -- or all-purpose

1 1/4 cups sugar

4 teaspoons salt

1 cup nonfat dry milk -- instant

 

Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6-8 months.

Makes about 22 cups Homemade Hot Roll Mix.

 

Whole Wheat Hot Roll Mix Variation: Use 9 cups of whole-wheat flour and 8 cups of unbleached flour; decrease sugar to 1 cup. Substitute packed brown sugar for granulated, if desired. Use within a week if stored in a cool dry place, as whole grain flours can turn rancid quickly. Will keep for 10-12 weeks under refrigeration or up to 6 months in the freezer. Makes about 18 cups Whole Wheat Hot Roll Mix.

 

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Hot Roll Mix recipe

 

This basic mix can be used in all sorts of rolls and breads.

 

20 cups (5 pounds) unbleached flour or all-purpose flour

1 1/4 cups granulated sugar

4 teaspoons salt

1 cup instant nonfat dry milk

 

Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container.

Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months.

 

Yields about 22 cups Homemade Hot Roll Mix.

 

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PAN ROLLS

 

1 tablespoon active dry yeast

1 1/2 cups lukewarm water

2 eggs, beaten

1/2 cup vegetable oil or melted margarine

5 to 6 cups Hot Roll Mix

 

In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups Hot Roll Mix. Blend well. Add additional Hot Roll Mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth.

 

Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.

 

Grease a 13 x 9-inch baking pan or two 9-inch, round pans. Punch down dough. Divide dough into 24 to 30 balls of equal size. Place balls in prepared pans. Cover and let rise again until doubled in bulk, about 30 to 40 minutes.

 

Heat oven to 375 degrees. Bake 20 to 25 minutes, until golden brown.

 

Yields 24 to 30 rolls.<br style=""> <br style="">

 

http://www.giftsfromyourkitchen.com/mix/hot-roll-mix.html

 

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SELF RISING FLOUR

 

1/2 cup Baking powder

1/4 cup Baking soda

1/4 cup Salt

5 Lb Flour

 

Add baking powder, baking soda and salt to flour. Using 2 large bowls, sift the mixture 3 to 4 times. Store at room temperature and use in any recipe that calls for self-rising flour.

 

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BREAKFAST

 

 

BUTTERMILK PANCAKE MIX

 

2 cups buttermilk powder

8 cups all-purpose flour

1/2 cup granulated sugar

8 teaspoons baking powder

4 teaspoons baking soda

2 teaspoons salt

 

Sift the ingredients together well. Store in a container with a tight-fitting lid. Makes 10 cups of mix.

 

To make about 10 pancakes:

 

1 egg, beaten

2 Tablespoons vegetable oil

1 cup water, or more as needed.

1 1/2 cups buttermilk pancake mix (see above)

 

Mix ingredients until blended together; let it stand five minutes. Cook pancakes.

 

NOTES:

 

Use the mix within 6 months of when you make it.

 

The pancakes made from this mix aren't as sweet as those made from Aunt Jemima mix, but they are good. You can always add sugar, of course.

 

Although we haven't tried this (yet), you could probably vary the recipe by using a different type of flour to make, for example, your own buckwheat pancakes.

 

If you can't find buttermilk powder in your local grocery store, try a bulk food store.

 

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See also Bisquik under bread

 

 

 

CONDIMENTS

CAESAR SALAD DRESSING MIX

 

1 1/2 teaspoon Grated Lemon Peel

1/8 teaspoon Instant Minced Garlic

1/2 teaspoon Pepper

1 teaspoon Oregano

2 tablespoons Grated Parmesan Cheese

 

Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and label as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months. Makes One 3/4 cup serving (3 Tablespoons)

 

CAESAR SALAD DRESSING: Combine 1 package of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar. Shake until well blended. Chill before serving. Makes about 3/4 cup of Salad Dressing.

 

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HIDDEN VALLEY RANCH BUTTERMILK DRESSING

 

15 square saltine crackers

2 cups minced dry parsley

1/2 cup dry minced onions

2 Tablespoons dry dill weed

1/4 cup onion salt

1/4 cup garlic salt

1/4 cup onion powder

1/4 cup garlic powder

 

Put crackers through blender on high speed until powdered. Add parsley, minced onion and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into a container with a tight fitting lid. You can store this dry mixture at room temperature for up to 1 year.

 

To mix dressing, combine 1 Tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk. Whisk till smooth, chill to thicken. Makes -42- 1 Tablespoon servings

 

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ITALIAN DRESSING MIX

 

A very good salad dressing to marinate tomatoes & cucumbers

 

2 Tablespoons grated parmesan cheese

1 Teaspoon dried minced onion

1 1/2 Teaspoons granulated sugar

1 Tablespoon dried parsley, crushed

1/8 Teaspoon salt

1/4 Teaspoon dried oregano

1/8 Teaspoon seasoned pepper

1/2 Teaspoon crushed basil leaves

1/4 Teaspoon thyme or marjoram

1/2 Teaspoon celery seeds

1/3 cup Garlic wine vinegar

1/4 Teaspoon garlic powder

3/4 cup Vegetable oil

 

DRESSING MIX: Combine all ingredients in a small bowl, stirring until evenly distributed. Pour into a 1/4-cup container with a tight-fitting lid or wrap airtight in heavy-duty foil. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes 1 package or about 4 tablespoons Italian Dressing Mix.

 

ITALIAN SALAD DRESSING: In a small bowl or salad dressing cruet, combine Italian Salad Dressing Mix, vinegar and oil. Stir or shake until blended. Cover and refrigerate 30 minutes before serving. YIELD: About 1 cup.

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DESSERTS

BROWNIE MIX

 

4 cups sugar

2 cups flour

1 1/3 cups unsweetened cocoa powder

2 teaspoons baking powder

2 teaspoons salt

1 cup vegetable shortening

 

Put all ingredients except the shortening in a large bowl; use a spoon to mix until uniform. Cut in shortening using either a pastry blender or your fingertips until mixture looks like chocolate cornmeal. Seal tightly in a plastic bag or jar, label and store at room temperature. Makes 8 cups of mix; enough for 4 pans of brownies.

 

To Use: Put 2 eggs and 1 teaspoon vanilla or orange extract in a mixing bowl; beat slightly. Stir in 4 tablespoons melted butter or margarine which has been cooled. Lightly spoon 2 cups of the mix into the mixing bowl; do not pack the mix when measuring. Beat well with a spoon to make a somewhat smooth batter; stir in 1/2 cup chopped nuts, if desired. Spread into a greased and floured 8 x 8 x 2 inch pan. Bake in 350 degree F. oven for 30 to 35 minutes or until a knife inserted in the center comes out clean. Cool in pan then cut into squares

 

 

 

NOTES: If you like cake type brownies you will love these. The guys like more of the fudgey type brownie so I will decrease the eggs and add a little more oil maybe even throw in some chocolate chips.<br style=""> <br style="">

 

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CAKE MIX

 

1 7/8 cups cake flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1 1/4 cups sugar

1/2 cup vegetable shortening

 

Sift together flour, baking powder, and salt; stir to blend; resift with sugar. Cut the shortening into the dry ingredients until the mixture looks crumbly. Label and store in a sealed plastic bag at room temperature. Makes 1 package mix. Each package makes two 8 or 9 inch layers or one 9x13x2 inch rectangle.

 

*****

 

Yellow Cake: Pour 1 package of mix into a mixing bowl; add 3/4 cup milk and 1 1/4 teaspoons vanilla extract. Using either an electric or manual rotary beater, beat at slow to medium speed for two minutes (by hand, beat 3 minutes averaging 135 strokes per minute). Scrape the sides of the bowl frequently as you beat. Add 2 eggs; beat 1 minute more (2 minutes by hand).

 

Grease and dust with flour your choice of pan(s); spread batter evenly in pans. Bake round cake pans at 375 degrees F. for about 25 minutes or until a toothpick inserted in the center comes out clean; bake the 9 x 13 inch pan for 30 to 35 minutes or until a toothpick comes out clean. Cool cake(s) for 10 minutes in their pan(s) before turning out on racks.

 

*****

 

White Cake: Follow the same directions as for Yellow Cake replacing the 2 eggs with 3 unbeaten egg whites. Use an electric mixer for beating.

 

*****

 

Spice Cake: Add the following to yellow cake recipe and bake as directed: 1/4 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, pinch of ground allspice

 

*****

 

Extract Flavored Cake: Replace the vanilla in either the Yellow or White Cake recipes with 2 to 3 teaspoons of the extract of your choice. You may want to add a few drops of food coloring for the flavors like lemon, orange, or cherry, etc.

 

*****

 

Fresh Orange Cake: Pour 1 package of Yellow Cake Mix into a bowl and add: 2 tablespoons sugar and 1 tablespoon freshly grated orange peel (1 teaspoon dried). Squeeze the juice from 1 large orange and add to it enough water to measure 1 cup. Add this orange juice to the mix, beat for 2 minutes as directed previously; add 2 eggs; beat and bake as directed.

 

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Cup Cakes: Pour cake batter into greased cupcake tins or tins lined with paper baking cups; fill 1/2 to 2/3 full. Bake at 375 degrees F. for 20 to 25 minutes or until an inserted toothpick comes out clean. Makes about 2 dozen.

 

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CHOCOLATE PUDDING MIX

 

2 1/2 cups instant nonfat dry milk

5 cups sugar

3 cups cornstarch

1 teaspoon salt

2 1/2 cups unsweetened cocoa

 

Mix all ingredients together until they are well blended. Store in a large airtight container or jar.

 

To use: Make sure you stir mix before using - then measure out 2/3 cup of mix in a medium saucepan. Add 2 cups milk, one teaspoon vanilla and one tablespoon butter and cook over low heat, stirring constantly, until mixture comes to a boil. Continue cooking and stirring for one minute. Remove from heat - cool. May be placed in individual serving bowls then cooled.

 

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FAST AND FESTIVE COOKIE MIX

 

6 cups Pillsbury BEST® All Purpose Flour

3 1/2 cups sugar

1 tablespoon baking powder

2 teaspoons salt

2 cups (1 lb.) butter

 

Lightly spoon flour into measuring cup; level off. In 4-quart bowl or container, combine 1/2 each of the flour, sugar, baking powder and salt. With fork or pastry blender, cut 1/2 of the butter into mixture until consistency of coarse crumbs. Repeat with remaining ingredients. Transfer to tightly covered container. Store in refrigerator or freezer. Use within 4 weeks. Measure by dipping cup into mix; level off. Return unused mix to refrigerator or freezer. Let measured mix to come to room temperature before adding additional ingredients as directed in recipes. Makes 13 cups.

 

TIP: To prepare cookie mix in food processor, place 1/2 each of the flour, sugar, baking powder, salt and butter in food processor bowl with metal blade. Process mixture until consistency of coarse crumbs. Transfer to tightly covered container. Repeat with remaining ingredients.

High altitude (ABOVE 3500 FT): Increase flour to 6 1/2 cups. Decrease sugar to 2 ½ cups.

 

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FLAKY PIE CRUST MIX

 

12 1/2 cups Unbleached Flour

5 cups Vegetable Shortening

2 Tablespoons Salt

 

*****

 

FLAKY PIE CRUST:

 

2 1/2 cups Flaky Pie Crust Mix

1 Large Egg, Beaten

1/4 cup ICE Water

1 Tablespoon White Vinegar

 

Combine unbleached flour and salt in a large bowl and blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container and label as Flaky Pie Crust Mix. Store in a cool, dry place and use within 10 to 12 weeks.

Or put about 2 1/2 cups of mixture each into 6 freezer bags. Seal and label bags and freeze. Use within 12 months. Makes about 16 cups mix, enough for 6 double pie crusts or 12 single pie crusts.

 

*****

 

FLAKY PIE CRUST:

 

Crumble Flaky Pie Crust Mix, if frozen. Put mix in a medium bowl. In a small bowl, combine ice water, egg and vinegar. Sprinkle a spoonful of the water mixture at a time over the flaky pie crust mix and toss with a fork until dough barely clings together in the bowl. Roll out dough to desired thickness between 2 sheets of lightly floured wax paper. Place dough in 9-inch pie plate without stretching. Flute edges. If filling recipe calls for a baked piecrust, preheat oven to 425 degrees F. (220 degrees C.). Bake 10 to 15 minutes, until very lightly browned. Cool. Fill and bake according to directions for filling. For double crust pie, place top crust over filling, press and flute edges, and cut slits in top crust. Makes enough crust for one 9-inch double-crust pie or two single-crust pies.

 

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MOIST PIE CRUST MIX

 

5 lbs Unbleached Flour

3 lbs (1 Can) Vegetable Shortening

1/4 cup Unbleached Flour

2 Tablespoons Salt

3 cups Cold Water

 

Combine flour and salt in a very large bowl. Mix well. With pastry blender cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Add cold water all at once and mix lightly until the flour absorbs all the water and texture resembles putty. If dough is too sticky, sprinkle a little four over the top and mix until dough barely holds together in the bowl. Divide dough into 10 oblong rolls. Wrap each roll well with plastic wrap and heavy foil. Freeze and label as Moist Pie Crust Mix. Use within 12 months. Makes 10 rolls of mix enough for 10 double pie crusts or 20 single pie crusts.

 

MOIST PIE CRUST: Partial thaw 1 roll of mix. Divide dough into 2 balls. Roll out dough to desired thickness between 2 sheets of lightly floured wax paper. Place dough in a 9-inch pie plate without stretching. Flute edges. If filling recipe calls for a baked pie crust, preheat oven to 425 degrees F. (220 degrees C.) Bake 10 to 15 minutes until very lightly browned. Cool. Fill and bake according to directions for filling. For double crust pie, place top crust over filling and flute edges, and cut slits in the top crust. Makes enough for one 9-inch double crust pie or 2 9-inch single crust pies.

 

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SWEETENED CONDENSED MILK

 

2 cups instant non-fat dry milk

6 Tablespoons melted margarine or butter

1 1/2 cups sugar

2/3 cup boiling water

 

Mix dry milk and sugar together and then slowly add boiling water. Stir in melted butter. Whip in blender or by hand until smooth. Store in refrigerator for 1 week or freeze for up to 6 months yield is 20 oz. ( a can is 14 oz or 1 1/4 cups)

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VANILLA PUDDING MIX

 

3 cups Instant nonfat dry milk

1 teaspoon Salt

3 cups Cornstarch

1 Vanilla bean

 

To make mix into pudding:

2 cups Milk

1/2 cup Basic mix

 

Mix the dry milk, sugar, salt and cornstarch until the ingredients are well blended. Cut the vanilla bean into several large pieces and stir them into the mix, seeds and all. Store mix in an airtight canister or tightly covered jar.

 

TO USE: Stir the mix in the canister before measuring out 1/2 cup mix into a saucepan. Add 2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a boil. Continue stirring for 1 minute, remove from heat, and pour into individual serving dishes. Pudding will thicken further as it cools.

 

VARIATION: Fro a richer tasting pudding, try cooking as directed after taking the pudding off the heat, stir in an egg lightly beaten with 1/2 teaspoon Vanilla Bean Extract, and 1 Tablespoon sweet butter into the pudding. Cover and let sit for a minute or two, uncover and stir, and then pour into the individual serving dishes.

 

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DIPS

DILL DIP

 

1 teaspoon dill weed

1 teaspoon accent (optional)

1 teaspoon season salt

1 teaspoon onion flakes

1 teaspoon parsley flakes

 

Combine all and place on a piece of foil and wrap, or place in a small container.

 

To use: combine with 1 cup sour cream and one cup Miracle Whip in a small bowl. Refrigerate for at least 2 hours to allow the flavors to blend. This makes an excellent vegetable dip as well as one for chips.

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ONION-CHEESE DIP MIX

 

1 tablespoons Instant Minced Onion

1/2 teaspoon Instant Beef Bouillon

1 tablespoon Grated Parmesan Cheese

1/4 teaspoon Garlic Salt

 

Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Onion-Cheese Dip Mix. Store in a cool dry place and use within 3 to 4 months. Makes 1 package (about 3 Tablespoons) of mix. This recipe may be increased to make more packages of mix.

 

Onion-Cheese Dip: Combine 1 cup sour cream with 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip.

 

VARIATION: Substitute 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream.

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SESAME-CHEESE DIP MIX

 

1 Tablespoon Grated Parmesan Cheese

1/2 teaspoon Salt

2 teaspoons Toasted Sesame Seeds

1/2 teaspoon Celery Seed

1/8 teaspoon Garlic Powder

 

Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Sesame Cheese Dip Mix. Store in a cool, dry place and use within 4 months. Makes 1 package (about 2 Tablespoons) of mix. This recipe can be increased to make more packages.

 

Sesame-Cheese Dip: Combine 1 cup of sour cream and 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip.

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VEGETABLE DIP MIX

 

1 Tablespoon Dried Chives

1/2 teaspoon Dill Weed

1 teaspoon Garlic Salt

1/2 teaspoon Paprika

 

Combine all ingredients in a small bowl: blend well. Spoon mixture onto a 6-inch square of aluminum foil, and fold to make airtight. Label as Vegetable Dip Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 2 Tablespoons) of mix.

 

Vegetable Dip: Combine 1 Tablespoon lemon juice, 1 cup Mayonnaise, 1 cup sour cream, and 1 package of mix. Chill at least 1 hour before serving. Makes about 2 cups of dip.

 

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MAIN DISHES

HOMEMADE GROUND BEEF HELPER

2 cups nonfat dry "instant" milk

1 cup corn starch

1/4 cup unsalted chicken or beef bouillon powder

2 Tablespoons Onion flakes

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon black pepper

2 Tablespoons dried parsley

1 Tablespoon garlic powder

 

Mix the ingredients together and store in an air tight container. Use the above "Helper" mix as a base for the following dinners. (Each serves four to six people.)

 

*****

 

Chili Tomato Mac:

Brown one pound ground beef or turkey and drain off the fat. Add one cup water, one and one-half cups of uncooked macaroni, two 15-oz cans chopped tomatoes, one tablespoon chili powder and one-half cup of the "Helper" mix. Simmer covered 20 minutes or until macaroni is tender.

 

*****

 

Ground Beef Stroganoff:

Brown one pound ground beef or turkey and drain off the fat. Add 2 cups water, one-half cup "Helper" mix and two cups uncooked egg noodles and stir. Bring mixture to a boil, reduce heat and simmer covered for 15-20 minutes or until noodles are tender. Top with one-half cup "light" sour cream or plain yogurt. Serve immediately.

 

*****

 

Hearty Potato Casserole:

Brown one pound ground beef or turkey and drain off the fat. Add three-fourth cup water, six peeled potatoes (sliced very thin), one cup of frozen mixed peas and carrots and one-half cup plus 1 tablespoon seasoning mix. Simmer covered 20-30 minutes or until potatoes are tender. Stir, uncover and cook until excess water is evaporated.

 

*****

 

Skillet Lasagna:

In a large skillet, brown one pound of lean ground beef, crumble. Drain off the fat and add: one-half cup of the Homemade Ground Beef Helper Mix, one chopped onion, two cups water, 16 ounces of tomato sauce, three cups dry noodles and one-fourth cup Parmesan cheese. Bring to a boil. Reduce heat and simmer for 15 minutes, stirring until thickened. Top with two cups of mozzarella cheese five minutes before serving; turn off heat, stop stirring and allow cheese to melt.

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MACARONI AND TVP SKILLET MIX

Yield: 4 servings

 

1 1/2 cups Dry elbow macaroni

1 cup Dry textured vegetable-protein (TVP)

3 Tablespoons Dried minced onion

2 Tablespoons Dried parsley

1 teaspoon Dried oregano

1 teaspoon Dried thyme

1/2 teaspoon Salt

 

Combine all ingredients, and store in an air-tight jar or plastic bag.

Attach these instructions: To prepare, pour one 28-oz can tomatoes with juice into a large skillet or saucepan. Crush the tomatoes, add 2 cups water, and bring to a boil. Add Macaroni and TVP Skillet Mix. Simmer, covered, for 15 minutes, or until macaroni is tender, stirring occasionally to prevent sticking. Add more water if necessary. If you like, add 1cup frozen peas during last 5 minutes of cooking. Total calories per serving: 268 Fat: 2 grams

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POOR MAN'S SHAKE N BAKE

Serving Size : 6

 

4 cups Flour

1 cup Bran flake cereal, crushed

2 Tablespoons Parsley flakes

2 teaspoons Garlic powder

1 Tablespoon Onion powder

2 teaspoon Chili powder

2 Tablespoons Taco seasoning

1 teaspoon Season pepper

1 teaspoon Curry (or more)

1 teaspoon Sweet basil

1 teaspoon Oregano

 

Mix all together and use for coating any and all types of meat. I use a large size Ziploc and just keep it in the freezer. It is a great all-round coating.

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SLOPPY JOE SEASONING MIX

 

1 Tablespoon Instant Minced Onion

1 teaspoon Salt

1/2 teaspoon Instant Minced Garlic

1/4 teaspoon Celery Seed

1 teaspoon Green Pepper Flakes

1 teaspoon Cornstarch

1/4 teaspoon Dry Mustard

1/4 teaspoon Chili Powder

 

Combine all ingredients in a small bowl until well blended. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Sloppy Joe Seasoning Mix. Store in a cool, dry place and use within 6 months.

Makes 1 package (about 3 Tablespoons) of mix.

 

Sloppy Joes: Brown 1 lb lean ground beef in a medium skillet over medium-high heat. Drain excess grease. Add seasoning mix, 1/2 cup water, 1 (8 oz) can of tomato sauce and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Serve over toasted hamburger buns. Makes 6 servings

 

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SPAGHETTI SEASONING MIX

 

1 Tablespoon Instant Minced Onion

1 Tablespoon Cornstarch

1 1/2 teaspoon Salt

1 teaspoon Sugar

1 Tablespoon Parsley Flakes

2 teaspoons Green Pepper Flakes

1/4 teaspoon Instant Minced Garlic

3/4 teaspoon Italian Seasonings*

 

*If you have no Italian seasoning mix, use a combination of Italian herbs (oregano, basil, rosemary, thyme, sage, and marjoram) in any combination.

 

Combine all ingredients in a small bowl and blend well. Spoon mixture into a 6-inch square of aluminum foil and fold to make airtight. Label package as Spaghetti Seasoning mix. Store in a cool, dry place and use within 6 months.

Makes 1 package (about 1/3 cup) of mix.

 

Spaghetti Sauce: Brown 1 lb lean ground beef in a medium skillet over medium-high heat. Drain excess grease. Add 2 (8 oz) cans of tomato sauce, 1 (6 oz) can of tomato paste, 2 3/4 cups tomato juice or water, and the seasoning mix. Reduce heat and simmer 30 minutes, stirring occasionally. Makes 4 to 6 servings.

 

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TACO SEASONING MIX

 

2 teaspoons Instant Minced Onion

1 teaspoon Salt

1 teaspoon Chili Powder

1/2 teaspoon Cornstarch

1/2 teaspoon Crushed Dried Red Pepper

1/2 teaspoon Instant Minced Garlic

1/4 teaspoon Dried Oregano

1/2 teaspoon Ground Cumin

 

Combine all ingredients in a small bowl and blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 2 Tablespoons) of mix. Using the above recipe as a guide you can increase the amounts to make any number of packages.

 

Taco Filling: Brown 1 lb lean ground beef in a medium skillet over medium-high heat; drain the excess grease. Add 1/2 cup water and the seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8 to 10 tacos.

 

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RICE MIXES

CHICKEN-FLAVORED RICE MIX

 

4 cups Uncooked Long-Grain Rice

4 Tablespoons Instant Chicken Bouillon

1 teaspoon Salt

2 teaspoons Dried Tarragon

2 teaspoons Dried Parsley Flakes

1/4 teaspoon White Pepper

 

Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups mixture each into three 1- pint airtight containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 cups of chicken-flavored rice mix.

 

Recipe for chicken-flavored rice:

1 1/3 cups chicken-flavored rice mix

2 Cups of Cold Water

1 Tablespoon Butter or Margarine

 

Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. Makes 4 to 6 servings.

 

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DILL-LEMON RICE MIX

 

4 cups Long Grain Rice, Uncooked

4 teaspoons Dill Weed Or Dill Seed

8 teaspoons Instant Chicken Bouillon

5 teaspoons Dried Grated Lemon Peel

2 teaspoons Salt

 

Combine all ingredients in a large bowl and blend well. Put about 1 1/2 cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix.

 

Dill-Lemon Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 Tablespoon butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed. Makes 4 to 6 servings.

 

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HERBED RICE MIX

 

1 package (3 pounds) long grain rice

2 cups dried celery flakes

2/3 cup dried minced onion

1/2 cup dried parsley flakes

2 tablespoons dried chives

1 tablespoon dried tarragon

3 to 4 teaspoons salt

2 teaspoons pepper

 

ADDITIONAL INGREDIENTS:

2/3 cup water

1 tablespoon butter or margarine

 

Combine the first eight ingredients; mix well. If giving for gifts place two cups each in a jar: makes 40 batches (10 cups total).

 

INSTRUCTIONS TO ATTACH TO JAR: To prepare one serving of rice: In sauce pan over medium heat, bring water and butter to a boil. Add 1/4 cup rice mixture. Reduce heat; cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Yield: 1 serving.

NOTE: To prepare more than 1 serving, multiply the rice mix, water and butter by the total number or desired servings and cook as directed.

 

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LONG-GRAIN AND WILD RICE MIX

 

Yield: 5 servings

 

1 cup Long-grain brown rice

1/2 cup Wild rice

1 Tablespoon Dried parsley

2 teaspoons Spike or all-purpose-seasoning

1 teaspoon Dried thyme

1/2 teaspoon Salt

 

Mix ingredients and store in an air-tight container. Attach these instructions: To prepare, bring 3 1/4 cups water to boil in a medium saucepan. Add Rice Mix, cover, and simmer for 50 minutes. Remove from heat, and wait 10 minutes before fluffing with a fork. Total calories per serving:

 

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MEXICAN RICE MIX

 

4 cups Raw Long Grain Rice

4 teaspoon Salt

1 teaspoon Dried Basil

1/2 cup Green Pepper Flakes

5 teaspoons Parsley Flakes

 

Combine all ingredients in a large bowl; stir until well blended. Put about 1 1/2 cups of mix into three 1-pint airtight containers and label as Mexican Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix.

 

Mexican Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 Tablespoon butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings.

 

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ONION-FLAVORED RICE MIX

 

4 cups Uncooked Long Grain Rice

1 Tablespoon Parsley Flakes

2 packages (1 1/4 oz) Onion Soup Mix

1 teaspoon Salt

 

Combine ingredients in a large bowl; stir until well blended. Put about 1 1/3 cups of mix into three 1-pint airtight containers and label as Onion-Flavored Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 cups of mix

 

Onion-Flavored Rice: Combine 1 1/3 cups onion-flavored rice mix, 2 cups cold water, and 1 Tablespoon butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings

 

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SAUCES

HOMEMADE BEEF GRAVY MIX

 

1 1/3 cups instant nonfat milk powder

3/4 cup instant flour

3 tablespoons instant beef bouillon granules

1/8 teaspoon ground thyme

1/4 teaspoon onion powder

1/8 teaspoon ground sage

1/2 cup butter or margarine

3 teaspoons brown sauce for gravy

 

Combine milk powder, instant flour, bouillon granules, thyme, onion powder and sage. Stir with a wire whisk to blend. Cut in butter or margarine until evenly distributed. Drizzle brown sauce for gravy over mixture. Stir with wire whisk until blended. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents; store in the refrigerator. Use with 4-6 weeks.

Makes about 2 2/3 cups Homemade Beef Gravy Mix.

 

 

 

NOTE: I have come across recipes listing Instant Flour and Wondra Flour. What are these, and how can I replicate these?

Instant flour is a low-protein, pregelatinized wheat flour to which some malted barley flour has been added. It has been formulated to dissolve quickly in either hot or cold liquids, and is most often called for to thicken gravies and sauces. Because of its low-protein content, it is also sometimes used in making pie crusts and other recipes that call for cake flour, which is also lower in protein than all-purpose flour. Some bakers find the slightly acidic taste of cake flour objectionable and prefer the instant flour. Two of the leading brands available in this country are Wondra and Shake & Blend.

 

If instant flour is unavailable where you live, you can substitute all-purpose or cake flour. But you want to recognize what the recipe writer is trying to accomplish in calling for instant flour. If the flour is used to thicken a sauce, you can certainly use all-purpose flour, but you may have to take added precautions to avoid the development of lumps in the sauce (i.e., stir like mad). If the instant flour is used in a baking project and is called for in a relatively large quantity, it is probably specified because of its protein content, and your best option would be cake or pastry flour. http://www.ochef.com/21.htm

 

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HOMEMADE CHICKEN GRAVY MIX

 

1 1/3 cups instant nonfat dry milk powder

3/4 cup instant flour

3 tablespoons instant chicken bouillon granules

1/4 teaspoon ground sage

1/8 teaspoon ground thyme

1/8 teaspoon ground pepper

1/2 cup butter or margarine

 

Combine milk powder, instant flour, bouillon granules, thyme, sage and pepper. Stir with a wire whisk to blend. Cut in butter or margarine until evenly distributed. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents; store in the refrigerator. Use with 4-6 weeks. Makes about 2 2/3 cups Homemade Chicken Gravy Mix.

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HOMEMADE ORIENTAL STIR FRY MIX

 

6 tablespoons cornstarch

3/4 teaspoon garlic powder

2 1/4 teaspoons instant beef bouillon granules

3/4 teaspoon onion powder

6 tablespoons wine vinegar

6 tablespoons water

1 1/2 teaspoons fresh ginger root -- grated

3/4 cup soy sauce -- or tamari

3/4 cup dark corn syrup

2 2/3 cups water

 

Combine cornstarch, garlic powder, bouillon granules and onion powder. Use a whisk to stir in vinegar, 6 tablespoons water and ginger until cornstarch is dissolved. Stir in soy sauce, cornstarch and remaining 2 2/3 cups water.

Pour into a 5-cup containers with a tight fitting lid. Label with dates and contents. Store in refrigerator. Use within 4 weeks. Stir well before using. Makes about 5 cups Homemade Oriental Stir Fry Mix.

 

NOTE : Use to make Teriyaki Beef & Vegetables, Shrimp & Vegetable Stir Fry, or Stir Fry Cashew Chicken.

 

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WHITE SAUCE MIX

 

2 cups Instant Nonfat Dry Milk OR 1 1/2 cups Regular Non Fat Dry Milk

1 cup Unbleached Flour

1 cup Butter or Margarine

2 teaspoons Salt

 

In a large bowl combine dry milk, flour, and salt. Mix well. With a pastry blender cut in butter or margarine until mixture resembles fine crumbs. Lightly pack in a large airtight container. Label White Sauce Mix and store in refrigerator. Use within 2 months. Makes about 1 quart of mix.

 

TO MAKE BASIC WHITE SAUCE: Use 1/2 cup WHITE SAUCE MIX and 1 cup of cool water. Combine in a small sauce pan (for thinner white sauce decrease the mix to 1/4 cup or for thicker white sauce increase mix to 3/4 cup). Cook over low heat until smooth, stirring constantly. Season with pepper, herbs, and spices. Makes about 1 1/2 cups of sauce.

 

VARIATIONS:

*Substitute milk, tomato juice or chicken or beef stock for all or part of the water.

*Cheese Sauce: Add 1/2 to 1 cup Shredded Cheddar cheese after mixture thickens. Stir until cheese is melted.

*Curry Sauce: Add 1 teaspoon curry powder to thickened mixture.

 

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SEASONINGS

BEAU MONDE SEASONING

 

3 parts salt

3 bay leaves

6 parts white pepper

6 parts black pepper

3 parts nutmeg

1 parts cinnamon

3 parts allspice

3 parts thyme

3 parts mace

3 parts clove

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GREEK SEASONING BLEND

 

2 teaspoons salt

2 teaspoons dried oregano

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1 teaspoon cornstarch

1 teaspoon pepper

1 teaspoon beef-flavored bouillon granules

1 teaspoon dried parsley flakes

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

 

Combine all ingredients; store in an airtight container. Serve with steaks, pork chops, chicken, or fish. Yield: 1/4 cup. Store herb containers in a dark, cool, dry place up to six months.

Because heat weakens spice flavors, avoid displaying seasonings on open racks above or near cook tops or ovens. Store seldom-used seasonings in the freezer to maintain freshness.

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HOMEMADE PICKLING SPICE

 

2 Tablespoons Mustard seed

1 Tablespoon Whole allspice

2 teaspoons Coriander seeds

2 Whole cloves

1 teaspoon Ground ginger

1 teaspoon Dried red pepper flakes

1 Bay leaf, crumbled

1 Cinnamon stick (2 inches)

 

Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes. Yield: 1/3 Cup

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MIXED SPICE

 

Mixed spice is a spice blend, a ready made seasoning for desserts and other sweet foods. It is available at your supermarket or here is a recipe to make your own:

1 Teaspoon ground allspice

3/4 teaspoon ground cinnamon

1 teaspoon ground cloves

1 1/4 teaspoon ground ginger

3/4 teaspoon grated or ground nutmeg

pinch of black pepper

 

Mix the spices together and use immediately.

 

Uses: Mixed spice is "the" sweet spice mixture; it is frequently called for in traditional recipes for cakes and biscuits and in those for old fashioned puddings and pies; it is a crucial component of many a traditional pudding mixture.

 

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PUMPKIN PIE SPICE

 

1/4 cup ground cinnamon

1/8 cup ground ginger

1 Tablespoon nutmeg

1 Tablespoon ground cloves

 

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SEASONED SALT

 

2 tablespoons pepper

1 tablespoon chicken bouillon powder

1 teaspoon onion salt

1 teaspoon onion powder

1 tablespoon garlic salt

1 teaspoon cumin powder

1 teaspoon dry marjoram leaves

1 tablespoon minced parsley

1 teaspoon paprika

1/2 teaspoon curry powder

1 tablespoon chili powder

1/3 cup salt

 

Mix all ingredients together thoroughly, or put all ingredients in 1 quart mayonnaise jar with tight fitting lid, shaking until blended well. Keep at room temperature. Use within 3 months. Makes about 1 cup.

 

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SOUPS

HEARTY SOUP MIX

 

1 package (14 oz)Dry Green Split Peas

1 package (14 oz) Alphabet Macaroni

1 1/2 cups Brown Rice

1 package (12 oz) Pearl Barley

1 package (12 oz) Lentils

4 cups Dry Minced Onion

 

Combine all ingredients in a large airtight container. Stir to evenly distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry place and use within 6 months. Shake well before using. Makes about 12 1/2 cups of mix.

 

Hearty Soup Stock: Put 6 cups of water and 1 1/3 cups of mix in a large kettle or Dutch oven. Add 1 1/2Tablespoon salt. Bring to a boil. Cover and simmer 1 to 1 1/2 hours. Add 2 carrots, sliced, 1 or 2 stalks celery, chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of tomato sauce, 1 (24 oz) can vegetable juice cocktail, and if desired 1 lb lean cooked ground beef or leftover cooked beef. Simmer 20 more minutes, until vegetables are cooked. Makes 6 to 8 servings.

 

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HOMEMADE CREAM SOUP MIX

 

To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use!

 

2 cups Powdered nonfat milk

1 teaspoon Basil leaves

3/4 cup Cornstarch

1 teaspoon Thyme leaves

1/4 cup Instant chicken bouillon

1/2 teaspoon Pepper

2 tablespoons Dried onion flakes

 

Combine all ingredients, mixing well. Store in an airtight container until ready to use.

 

To SUBSTITUTE FOR ONE CAN OF CONDENSED SOUP: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product. Makes equivalent of 9 cans of soup.

 

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ONION SEASONING MIX

 

4 teaspoons Instant Beef Bouillon Gran.

1 teaspoon Onion Powder

8 teaspoons Dried Minced Onion

1/4 teaspoon Bon Appetit Seasoning

 

Cut a 6-inch square of heavy-duty foil. Place all ingredients in center of foil. Fold foil to make an airtight package. Label with date and contents. Store in a dry cool place. Use within 6 months. Makes 1 package ONION SEASONING MIX.

 

Use this mix whenever your recipe calls for dry onion soup mix. I use empty bouillon jars, baby food jars, or those little gift jelly jars to store this mix in. P.S. Instant Beef Bouillon Gran. - means granules.

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PALOUSE SOUP MIX

 

2-1/2 cups green split peas (16 oz. package.)

2-1/2 cups lentils (16 oz. package.)

2-1/2 cups pearl barley (16 oz. package.)

2 cups alphabet macaroni (8 oz. package.)--I use brown rice instead

1 cup dried onion flakes (2 3/8-oz. packages.)

1/2 cup celery flakes (1 3/8-oz. package.)

1/2 cup parsley flakes (1 1/4-oz. package.)

(Optional: 1-1/2 teaspoons thyme; 1-1/2 teaspoons white pepper)

 

Mix all ingredients together. Store in a jar with a tight-fitting lid. Stir before using. Makes 10 cups of mix.

 

TO COOK: Combine 1 cup of soup mix with 4 cups of water or seasoned stock in large pan. Add 1 cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2 teaspoon salt if desired.

 

MINESTRONE VARIATION: Combine 1 cup of soup mix with a 16-oz. can of stewed tomatoes, 2 to 3 cups water or stock, 1 chopped carrot, 1 to 2 chopped potatoes, and 1/2 teaspoon basil. (Optional: 1 clove minced garlic). Bring to a boil. Reduce heat to low and cover pan. Simmer 45 to 60 minutes or until peas are tender. Add 1/2 teaspoon salt, if desired.

 

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POTATO SOUP MIX

 

1-3/4 cups instant mashed potatoes

1-1/2 cups dry milk

2 Tablespoons instant chicken bouillon

2 teaspoons dried minced onion

1 teaspoon dried parsley

1/4 teaspoon ground white pepper

1/4 teaspoon dried thyme

1/8 teaspoon turmeric

1-1/2 teaspoon seasoning salt

 

Combine all ingredients. in a bowl and mix. Makes 6 servings. Place in 1 quart canning jars to store.

 

To serve: place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.

 

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STUFFING

HERBED STUFFING MIX

Ingredients (1 servings)

 

30 Slices Bread

3 tablespoons Instant Minced Onion

2 teaspoons Garlic Salt

1/2 teaspoon Seasoned Pepper

1/3 cup Cooking Oil

3 tablespoons Parsley Flakes

3/4 teaspoon Ground Sage

 

Using a firm textured bread, cut slices into 1/2 inch cubes. Preheat oven to 300 degrees F. (150 degrees C). Put bread cubes in two 13 X 9-inch baking pans. Toast bread cubes in oven for 45 minutes, stirring occasionally. Remove from oven and cool slightly. Stir in oil, onion, parsley flakes, garlic salt, sage and seasoned pepper. Lightly toss bread cubes with seasonings to coat cubes. Put in a large airtight container and label Herbed Stuffing Mix. Store in a cool, dry place and use within 3 to 4 months. Makes about 12 cups of Mix.

 

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INSTANT STUFFING MIX

 

3-1/2 cups unseasoned bread cubes

3 tablespoons dried celery flakes

1 tablespoon dried parsley flakes

2 teaspoons dried minced onion

2 teaspoons chicken bouillon granules

1/4 teaspoon poultry seasoning

1/4 teaspoon sage

 

ADDITIONAL INGREDIENTS:

1 cup water

2 tablespoons butter or margarine

 

Place bread cubes in a jar . In a small plastic bag, combine celery flakes, onion, bouillon, poultry seasoning, and sage; mix well Tie bag shut and attach to jar of bread cubes.

Instructions To attach To Jar: To prepare stuffing: In a sauce pan over medium heat, bring water, butter and contents of seasoning packet to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from heat; add bread cubes and mix gently. Cover and let stand for 5 minutes. Toss with a fork before serving. Serving suggestions: add some sautéed mushrooms almonds and celery.

 

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  • 2 months later...
  • 9 months later...

In the 'topic' area it says, "Mare's collection of money-"

 

I was hoping there was a new sort of tree we could plant. Maybe money could grow on trees after all. Didn't happen for me. :grinning-smiley-044:

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I love the Palouse Soup Mix.( I make the Ministroni Variation.) We also like the Beef Helper (Chili Tomato Mac). post-7458-097979500 1334986916_thumb.jpg

 

 

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Has anyone tried the Hidden Valley Ranch Dressing Mix? I always buy that in the big jar at Sams because we use so much. I think that will be my next one to try! Or maybe the Shake and Bake or the cream soup mix? I want to try them all!!! I really like the fact that you can easily cut the amount of sodium in these mixes.

Link to post
  • 2 months later...

I don't know about you guys but over the past 18 months my grocery bill has been shriveling. Not from being over stocked but from the increased prices. I used to could feed our family of 5 on $200 a month. But now we are a family of 4 and I do good to get two weeks out of $200. I have cut corners everywhere I possibly could which means I have been using these recipes more and more. And I have played with them putting my own twist on them. Especially the brownie mix. What I have come up with is omit the shortening.

 

Here what I do...

 

Mix all the dry ingredients divide between 4 glass jars. Top each jar with 1/2 chocolate chips and 1/4 nuts. Seal - vacuum sealing works but this doesn't stay around my house long enough to go stale.

 

To use mix with 1/2 oil, 2 eggs and 1 teaspoon vanilla and cook on 350 for about 25-30 minutes. I also will add peanut butter in it just to change it up a little.

Edited by mommato3boys
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Back home I could use coupons and get double coupons and there were plenty of generics to choose from, but down here there are no double coupons. I used to get generic packs of ranch and italian dressing mixes but here it's name brand and high!! I'm trying the Ranch mix and I'm looking for Italian Mix. I've been using these alot in different dishes I found on pinterest.

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  • 8 months later...

We enjoy the Taco Bell brand name and flavor of taco sauce in the bottle, so I've developed a "sort of taste like" taco sauce of my own which we enjoy at about 1/3 of the cost of the bottles I used to buy. I also make my own fajita seasoning.

 

Taco Sauce: (you may want to add more of each ingredient or less, depending on your taste)

 

1 8oz can of tomato sauce into a small sauce pan

Fill empty can 1/4 full and pour into the pan of tomato sauce

1 1/2 Tbsp. apple cider vinegar

2 Tbsp. of ground cumin

2 Tbsp. of chili powder

2 Tbsp. of onion powder

2 Tbsp. of garlic powder

1 Tbsp. of ground paprika

1/2 tsp. salt

2 tsp. ceyenne

1/2 tsp. crushed red pepper flakes

2 Tsp. honey (or you can use brown sugar or molasses)

 

Mix well and heat to a gentle boil for 5 minutes.

Reduce heat, and simmer for 10 minutes.

 

Let cool. When cool, you can put it into a recycled relish bottle or whatever kind of container you want.

 

Fajita Seasoning (also can be used as a dry taco seasoning): Dry - I put mine into a pint size canning jar.

 

3 Tbsp. cornstarch

2 Tbsp. chili powder

1 Tbsp. salt

1 Tbsp. paprika

1 Tbsp. sugar

2 1/2 tsp. chicken bouillon crumbles

1 1/2 tsp. onion powder

1 1/2 tsp. garlic powder

1/2 tsp. cayenne pepper

1/4 tsp. crushed red pepper flakes

1/2 tsp. cumin

 

Mix well and just sprinkle on ???

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