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These are some of the mixes I use most often.   Any prices were figured in 2012 so they cost more nowdays, but what doesn't?


 NONFAT GRAVY MIX (makes 5 ¾ cups of gravy)

11 2/3 TB flour (7 cents)                        6 TB bouillon powder (chicken, beef or a combination) (48 cents)

5 pinches of chosen herbs (5 cents)

Combine and mix well.  Total recipe 60 cents.  To use, mix 2 ¾ TB mix with 1 cup water.  Cook and stir over medium heat until it boils 2 minutes.  Makes 1 cup gravy at 10.4 cents.   

Recommended herbs for beef flavor gravy: basil, marjoram, savory oregano. 

Herbs for chicken flavor gravy: sage, savory, thyme, marjoram. 

Herbs for pork flavor (half chicken & half beef bouillon): sage, savory.



VEGETABLE DIP MIX                          

1 TB dry chives                                     1 tsp garlic salt

1/2 tsp dill weed                                    1/2 tsp paprika

Blend well, spoon into small container.  Store in cool dry place, use within 6 months.  Total recipe 13 cents. 

To use: Combine 1 TB lemon juice, 1 c mayonnaise, 1 c sour cream and 1 container of mix.  Cill at least 1 hour before serving.  Makes 2 cups.  Good on vegetables. $2.16 total cost



1 tsp dill weed                                       2 tsp MSG (optional)

1 tsp seasoned salt                               1 tsp onion flakes

1 tsp parsley flakes

Store in airtight container until ready to use. 

To use: combine with 1 c sour cream and 1 c Miracle Whip in a small bowl.  Refrigerate at leaset 2 hours to blend flavors.  An  excellent chip or  vegetable dip.  Cost $2.22 for 2 cups.



1 TB instant minced onion                     1/2 tsp instant beef bouillon

1 TB grated parmesan cheese                1/4 tsp garlic salt

Combine, store in air tight container.  Makes 3 TB or 1 envelop of mix. 

To use: combine 1 c sour cream with mix for 1 cup dip.  May also use 1 cup blended cottage cheese or 8 oz cream cheese, softened. 



6 TB cornstarch                                     2 1/4 tsp instant beef bouillion

3/4 tsp garlic powder                             3/4 tsp onion powder

1/4 tsp powdered ginger                        6 TB water

6 TB vinegar                                         3/4 c soy sauce

3/4 c dark corn syrup                             2 2/3 c additional water

Combine cornstarch garlic powder, bouillon, ginger, and onion powder.  Use a whisk to stir in vinegar, and 6 TB water until cornstarch mixture is dissolved.  Stir in soy sauce and remaining water.  Pour into a 5 cup container with a tight lid, label and store in refrigerator.  Use within 4 weeks, stirring well before using.  Makes about 3 cups. 

Use to make Teriyaki Beef, Shrimp and Veggie Stir Fry, or Cashew Chicken.



DIY Scalloped Potato Dry Sauce Mix

This is a DIY dry sauce mix that you can use to fresh or dried potato slices to make quick scalloped potato.

 Prep Time 10 minutes   Cook Time 0 minutes     Total Time 10 minutes  Yield 9 batches

2 c instant powdered milk                                                            1 cup white flour

1 c cornstarch                                                                                    8 tsp onion powder

½ cup chives (dried. Or dried parsley. 8 tablespoons)       4 teaspoons salt (or salt sub)

4 teaspoons mustard powder                                                     2 teaspoons ground black pepper

1 teaspoon garlic powder (optional)                                        1 teaspoon Italian seasoning (optional)

Mix all ingredients well.  Store in a sealed container, jar or bag in a cool, dark place.

Recipe Notes

Yield: Makes 8 cups, enough for 9 batches of scalloped potatoes


1. Additional ingredients at time of use: Dehydrated potato slices; Water; Butter or marg (optional).

Turn oven on to start heating to 350 F.  Spray or grease a 2 quart casserole dish.  Put 3 cups of dehydrated potato slices in dish.  Mix 1/2 cup of sauce mix with 2 3/4 cup water, whisk smooth.  Pour over potatoes.  ot with 2 tablespoons butter (optional).  Bake for 40 to 45 minutes.  Remove from oven, let rest 5 minutes, serve hot.


1. Want a richer sauce? When making up the dry mix, you could add an extra ½ to 1 cup of powdered milk, or even a bit more, if desired.

2. Adjust water to make sauce thinner or thicker to your liking;

3. You can use butter or marg to dot the potatoes with, or, omit;

4. Sprinkle with grated cheese on top before putting in oven, if desired;

5. Using raw potato instead of dehydrated? You will want about 1 1/2 lbs fresh raw potato to start. Wash, peel and slice it and use in recipe. After 45 minutes, cover dish and cook for another 10 minutes.


per 1 batch of sauce / one-ninth of mix for the whole casserole dish. (does not include potatoes or butter)

161 calories, 1138 mg sodium



1/4 c cornstarch (18 cents)                     2 TB Italian seasoning (5 cents)

4 tsp onion powder  (2 cents)                 4 tsp salt (2 cents)

4 tsp sugar (4 cents)                              ½ tsp garlic powder (1 cent)

Use entire recipe, blending into 6 oz tomato paste.  Blend paste into 2 cups water and 1 pound ground meat.  Boil and stir 2 min, then simmer 20 min covered.  Makes 3 ½ cups sauce.  Mix 32 cents; sauce total is $3.07 including meat.  Without meat, 82 cents.  (2012)




1/3 c dry crushed oregano                     1/3 c dry basil, crushed

2 TB rosemary, Crushed                          1/4 c each thyme, sage, and marjoram

 Combine, makes a LOT (1 1/3 cups).  Divide into jars, give as gifts.



2 TB each dry basil, dry oregano, dry       TB dried rosemary

  thyme, dried savory dried marjoram,     1 tsp red pepper flakes

  dried coriander leaf

Makes over 14 TB.  28 cents total.




4 TB celery salt                                     4 TB dried parsley

6 tsp garlic powder                                6 tsp salt

6 tsp ground savory                               2 tsp dried marjoram

2 tsp dry thyme                                     1 tsp pepper

1 tsp sage                                             1 tsp turmeric

Measure all ingredients into a ziplock bag; seal and shake well.  store in small jar.  To make vegetable broth substitute mix 1 rounded tsp with each cup of very warm water.


CHILI POWDER (American Harvest Dehydrator recipe)

4 ½ TB powdered chilies of choice         1 TB dried cumin

2 tsp salt                                               1 tsp oregano

1 tsp powdered allspice                         1 tsp onion powder

1 tsp garlic powder                                ½ tsp powdered cloves




1/2 tsp each white pepper, powdered      3 ½ tsp ground coriander

   mustard, allspice, red pepper flakes     1 tsp fenugreek seed

   and powdered ginger                          1 tsp cumin seed


Country Pepper Gravy Mix           Found on thehensnest.blogspot

5 cups all-purpose flour                                                                                 2 cups powdered milk

1/8-1/4 cup of both salt and coarse black pepper               1/2 cup cornstarch

Mix all ingredients in a large bowl and stir well. Put in an airtight container to store.

To Make the Gravy:. Take a couple Tbsp. of bacon drippings and heat in a pan over medium heat. Take 3-4 heaping Tbls. of mix and sprinkle over the bacon grease. Using a fork or a whisk, consistently blend the mixture with the bacon grease until the well incorporated and there are NO LUMPS. Add 1-1/2 cup milk and whisk well.  Cook until thickened. Scraping the bottom of the pan often so not to scorch your gravy. If your gravy does scorch, toss out and start over. Nothing worse than burnt gravy! It will be rich and creamy using milk but water will work fine to as there is powdered milk in the mix. Additional salt & pepper to taste. Suggestion~cut the recipe down considerably and make a test batch. Try out the gravy to make sure you like it before you make a large batch.


Homemade Gravy DRY mix                           Found on Hillbilly CAST IRON Cooking

1/4 cup flour                                                                      1T beef bouillon granules(for use chicken bouillon)

1T onion powder                                                              1T garlic powder

1/4 tsp black pepper                                                      Dash of dried parsley

This makes 2 cups of brown gravy mix. Put the dry mix into a plastic baggie for future use. to Prepare: Mix the dry gravy mix with 1 cup of cold water in a saucepan. Whisk until smooth. Heat at medium until the sauce thickens, then add another cup of water and whisk once more until smooth. Then.. nothing! You're done! Serve over potatoes, rice, or whatever floats your boat.



2 cups flour                                                                         1/2 cup beef bouillon granules (or chicken bouillon)

1/2 cup onion powder                                                   1/2 cup garlic powder

2 tsp black pepper                                                           1T dried parsley

Mix all together, then portion out into 1/3 cup amounts into plastic baggies

For brown gravy use toasted flour.


Homemade Celery Salt                  Found on wholenewmom            Makes approximately 1/2 cup

1/4 cup celery seed                                                                         1/4 cup salt (I recommend Real Salt)

1. Put celery seed in grinder (I use this great cuisinart grinder – I love it because the grinding cup is

     removable and can even go in the dishwasher!)

2. Grind celery seed to desired consistency.

3. Mix with salt.


1. You can also use kosher (coarse) salt. Just use twice as much salt and grind it together with your celery seed.



This homemade DIY Ranch Mix is so light, fresh and tangy that it will have you swearing off of commercial stuff for life.

It’s almost as convenient as ranch from a store bottle. All you have to do is put a bit of mayo (or other) in a cup, mix in a teaspoon or two of this mix, and you’re done.

Everyone loves it. Even men will reach for second helpings of salad with this stuff on the lettuce.

You can also use it for really healthy dips.  THIS IS NOT A CANNING RECIPE    

Yield:  Makes 150 g (1 cup) of dry mix.   Calories 28 kcal

3/4 c buttermilk powder                                                  2 tablespoons parsley (dried)

2 teaspoons dill weed (dried.To taste)                             3 teaspoons onion powder

3 teaspoons garlic powder                                             3 tsp onion (dried, minced. Or extra 1 1/2 tsp pwd)

1/2 teaspoon ground black pepper                                 1/4  teaspoon salt (or salt sub)

Put all ingredients in a blender and blend until the mixture is a fine powder.  Store in a sealed container, jar or bag in a cool, dark place.


Store this in a basement pantry or cool cupboard. Milk powder does have a long storage life (check the best before date on the milk powder you use), but that can be shortened if exposed to heat or high storage temperatures, which will cause it to go rancid. For that reason, do NOT attempt to “dry can” this. The heat from that will just have the opposite effect of shortening the shelf life. Plus, there’s just no need to.

You can multiply the size of the batch by 2, 3 or 4 times. In fact, if your audience is a fan of ranch, you will probably end up needing to after your first test batch. If you do, though, mix all in a large bowl first, then blend in batches.

For the second onion ingredient, the recipe as originally found called for dried onion in two forms, powered and minced (as do most Ranch spice mixtures.) You can just additional powdered if that is what you have and you don’t have minced.


Dressing: Mix 2 tsp with 1/2 cup in total of any of the following, combos are fine: sour cream, mayo, Miracle Whip, regular or Greek yoghurt. Fat-free versions of any of the above work great.

Dip: Mix 1 tablespoon or more to taste with 1/2 cup sour cream. 

Increase by a few teaspoons the amounts of dry mix used in dressing / dip if your folk are big fans of Ranch. Or, conversely, use less for a milder taste.  Add milk to thin if desired.

Per 1 teaspoon (3 g) of the dry mix. 28 calories, 24 mg sodium


ITALIAN DRESSING MIX (makes 1 batch)

2 TB grated parmesan (13 cents)           1 tsp dried minced onion (3 cents)

1 ½ tsp sugar (2 cents)                          1 TB parsley, crushed (3 cents)

1/8 tsp salt (1 cent)                                1/4 tsp dry oregano (3 cents)

1/8 tsp seasoned pepper (2 cents)          1/2 tsp crushed basil (3 cents)

1/4 tsp thyme or marjoram (3 cents)       1/2 tsp celery seeds (4 cents)

1/4 tsp garlic powder (1 cent)

Combine dry ingredients in a small bowl, stirring until evenly distributed. Pour into a 1/4 cup container with a tight lid.  Seal container. Label with date and contents and store in a cool dry place.  Use within 6 months. Total cost 38 cents.


To make 1 cup dressing:

1/3 c wine vinegar (10 cents)                  3/4  vegetable oil (28 cents canola oil)

Stir or shake until blended; cover and refrigerate 30 min before serving.  Use on salad, or good as marinade for marinated veggies, or for meats, too. Total recipe 76 cents; 2 TB serving = 9 ½ cents.



1 Tbsp. garlic salt                                  1 Tbsp. onion powder

1 Tbsp. sugar                                        2 Tbsp. oregano

1 tsp. pepper                                         1/4 tsp. thyme

1 tsp. basil                                            1 Tbsp. parsley

1/4 tsp. celery salt                                  2 Tbsp. salt

Mix together and store in an airtight container until ready to use. Label, date and store in a cool, dry place. Use within three months. 

 To prepare dressing, mix together: ¼ c. cider vinegar ⅔ c. olive or canola oil or other salad oil 2 Tbsp. water 2 Tbsp. dry Italian dressing mix



1 1/2 tsp grated lemon peel (6 cents)          1/2 tsp pepper(1 cent)

2 TB grated Parmesan Cheese (13 cents)  1/8 tsp instant minced garlic (or dash of powder – 1 cent)

1 tsp oregano (3 cents)                         

Combine all ingredients, put in airtight jar or foil packet and label.  Store in cool dry place and use within 3-4 months.  Makes 3 TB mix.  Cost 24 cents

To use:

1 pkg Ceaser Salad dressing mix (24 cents)   1/2 c vegetable oil (18 cents)

¼ c lemon juice (50 cents)

Combine in a glass jar and shake to blend well.  Chill before serving.  Makes about ¾ cup dressing, price 92 cents or 15 cents per 2 TB.




4 cups dry milk ($2.92)                           1 cup unsweetened cocoa ($1.05),

2 cups sugar (19 cents)                         1/2 tsp salt (1 cent),

1 tsp instant coffee (optional)(2 cents)

Mix together. Use 1/4 cup mix per cup of hot boiling water. Makes 20 cups total (for $4.19). Store in an air tight container. Variation, add 1 tsp instant coffee to mix. 20 cents per cup.



3 oz cinnamon sticks                             6 whole (1 oz) nutmegs

1/4 c whole allspice                               1/4 c whole cloves

1/3 cup chopped dried orange peel         1/3 cu chopped dried lemon peels

2 TB finely chopped, crystallized ginger (1 oz)

Cut doubled layers cheesecloth into fourteen 5 inch square pieces. Have 14 pieces string ready.

Put cinnamon sticks and nutmegs in a plastic bag and crush with a rolling p[in or small heavy skillet until broken in small pieces.  Mix with remaining ingredients and tie 3 generous tablespoonsful in each cheese cloth square.  Makes 14 bags.


Each bag will mull 3 ¼ cups wine; stir ½ cup water and 1/3 c sugar in a saucepan over med heat to melt sugar.  Add 3 ¼ cups wine and the spice bag.  Lower heat to low, cover and heat very gently until mixture is very hot but not boiling, about 20 min.  Discard spices.


To mull cider, add spice bag to 8 cups apple cider in a pan.  Bring to a boil, lower heat, lcover and simmer 30-35 min.  Discard spice bag.



1 jar orange drink (Tang) 15 oz size        1 c sugar

½ c lemonade powder (sweetened)         1 c instant tea powder (unsweetened)

2 tsp cinnamon                                      1 pkg unsweetened cherry Koolade

2 tsp nutmeg

Mix together all ingredients well.  Store tightly sealed.  To serve, stir 2 TB tea mix into 8 oz hot or cold water.  You can vary Kool-Aid flavors if you want.  Mix costs $3.25.



27 oz Tang                                            1 c sugar

6 oz sweetened lemonade mix               1 c instant tea

1/2 tsp cloves                                       1/2 tsp cinnamon

Mix and store in air tight container. To use, put 1 tsp mixture into 6 oz boiling water.  Mix well.



1 c sugar (19 cents)                               1/2 c instant coffee granules ($1.65)

1/2 c unsweetened cocoa (53 cents)       1 dash salt (1 cent)

6 peppermint candies, crushed (12 cents)

Combine all ingredients in a large bowl.  Mix well.  Store in an airtight container.  To serve, spoon 2-3 TB mix into a cup or mug, fill with boiling water, and stir to blend.  Total cost $2.50 for 2 cups mix. One 3 Tb serving 23 cents.





Edited by kappydell
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Woo-Hoo :woohoo:

Thank you Kappy!


just got this one off the internet this week:


Everything Bagel 

2 Tab. Poppy Seeds

1 Tab. Sesame Seeds - White

1 Tab. Sesame Seeds - Black

1 Tab. + 1 tsp. Garlic - dried, minced

1 Tab. + 1 tsp. Onion - dried, minced

2 tsp. Coarse Salt 


Mix in a bowl. Stir well. Store in sealed container. I'm using pink salt for extra color.

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