Make Your Own Mixes – Partain Genealogy

Soup:
Condensed Basic Cream Soup | Condensed Cream of Chicken Soup | Condensed Cream of Mushroom Soup

MSG:
About Monosodium Glutamate

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Baking Mixes

Almond Pancake Mix

3 c. nonfat dry milk
2-1/2 c. all−purpose flour
1 c. whole wheat flour
1 c. finely ground almonds
2/3 c. baking powder
1/3 c. granulated sugar
1 T. salt

To make pancakes: In a medium bowl, combine 2-1/2 cups pancake mix, 1-1/4 cups water, 1 egg, and 2 tablespoons vegetable oil. Stir just until moistened. Heat a greased griddle over medium heat. For each pancake, pour about 1/4 cup batter onto griddle and cook until top of pancake is full of bubbles and underside is golden brown. Turn with a spatula and cook until remaining side is golden brown. Re-grease griddle as necessary. Yield: about 1 dozen 5-inch pancakes

Aunt Jemima’s Pancake Mix

3 cups nonfat dry milk
2 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup almonds, finely ground
2/3 cup baking powder
1/2 cup granulated sugar
1 teaspoon salt

In a large bowl, stir all ingredients together until well blended. Store in a resealable plastic bag. Yields about 7 1/2 cups pancake mix, enough for 3 batches of pancakes. To make pancakes: In a medium bowl, combine 2 1/2 cups pancake mix, 1 1/4 cups water, 1 egg, and 2 tablespoons vegetable oil. Stir just until moistened. Heat a greased griddle over medium heat. For each pancake, pour about 1/4 cup batter onto griddle and cook until top of pancake is full of bubbles and underside is golden brown. Turn with a spatula and cook until remaining side is golden brown. Re-grease griddle as necessary.

Biscuit Baking Mix

This is like Bisquick. For biscuits, pancakes, waffles, muffins, gingerbread, cookies, cakes and lots of other good things.

9 cups sifted all-purpose flour
1/3 cup baking powder
1 tablespoon salt
2 teaspoons cream of tartar
4 tablespoons granulated sugar
2-1/2 cups nonfat dry milk solids
2 cups shortening (which does not require refrigeration)

Sift together flour, baking powder, salt, cream of tartar and sugar three times. Add dry milk. Mix well. Cut in shortening with pastry blender or two knives until mixture looks like cornmeal. Store in covered container at room temperature.

NOTE: To measure the Master Baking Mix, pile it lightly into cup and level off with a table knife.

Biscuits: Preheat oven to 450 degrees F. Combine 1 1/2 cups Master Baking Mix and 1/3 cup milk in a bowl. Add milk all at once, stirring 25 strokes. Knead lightly on floured board. Roll 1/2-inch thick; cut and place on ungreased baking sheet. Bake 10 minutes. Makes 8. Options: Add grated cheese, chopped herbs. Increase milk to 1/2 cup for drop biscuits. Use as a topping on casseroles, cobblers or meat and vegetable pies.

Muffins: Preheat oven to 425 degrees F. Beat together in a bowl 1 egg, 1 cup milk and 2 tablespoons sugar. Add 3 cups Master Baking Mix. Stir just until dry ingredients are moistened. Spoon into greased muffin pans and bake 20 minutes. Options: Add drained fruit, chopped nuts or chopped dried fruit. Replace 1/3 cup of Master Baking Mix called for with quick-cooking oatmeal or All-Bran cereal. Add chopped dried fruit and nuts to recipe and bake as a fruit bread in a greased 8 x 5-inch loaf pan. Bake 40 minutes at 350 degrees F.

Pancakes or Waffles: Beat together 1 cup milk and 1 egg. Stir in 1 1/2 cups Master Baking Mix. Bake on hot griddle or waffle iron. For lighter waffles, separate egg; add yolk with milk. Beat egg white until stiff, and fold into batter just before baking. Increase milk for thinner batter, if desired.

Cornbread: Preheat oven to 400 degrees F. Stir together 1 1/2 cups Master Baking Mix, 1/2 teaspoon salt, 1 teaspoon chili powder (optional), 2 tablespoons sugar and 3/4 cup cornmeal. Combine in a separate bowl 1 egg, 1 cup cream-style corn and 3/4 cup milk. Stir liquids into dry ingredients just until flour is all moistened; pour into greased 9-inch square pan and bake 20 to 25 minutes. Options: Add 1/4 cup chopped green pepper. For crunchy topping, sprinkle on 1/2 cup grated cheese and 2 tablespoons sesame seed before baking.

Dumplings: Add 1/3 cup water to 1 cup Master Baking Mix and mix until smooth. Drop into hot meat stock and cook 10 minutes, uncovered, and 10 minutes, covered.

Yellow Cake: Sift together in a large bowl 3 cups Master Baking Mix and 1 1/4 cups sugar. Mix together in a small bowl 2 slightly beaten eggs, 1 cup water and 1 teaspoon vanilla extract. Add 2/3 of liquid to dry ingredients. Beat at high speed for 2 minutes. Add remaining liquid and beat 2 minutes longer. Grease a 9-inch square pan. Bake at 350 degrees F for 25 minutes. Frost or sprinkle confectioners’ sugar over the top.

Chocolate Cake: Sift together in a large bowl 3 cups Master Baking Mix, 1 1/2 cups sugar and 1/2 cup cocoa powder. Mix together in a small bowl 2 slightly beaten eggs, 1 cup water and 1 teaspoon vanilla extract. Add 2/3 of liquid to dry ingredients. Beat at high speed for 2 minutes. Add remaining liquid and beat 2 minutes longer. Grease a 9-inch square pan. Bake at 350 degrees F for 25 minutes. Frost or sprinkle with confectioners’ sugar.

Coffee Cake: Preheat oven to 375 degrees F. Beat together in a bowl 1/3 cup milk and 1 egg. Add 1/4 cup sugar and 2 1/4 cups Master Baking Mix. Stir until well blended, about one minute. Pour into a greased 8-inch square baking pan. Combine 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 3 tablespoons margarine and 1/4 cup chopped nuts and sprinkle over the top. Bake 25 minutes. Serve warm.

Pineapple Upside-Down Cake: Preheat oven to 350 degrees F. Melt 2 tablespoons margarine in a baking pan. Add 1/2 cup brown sugar to margarine; store and spread. Place 2 cups canned, drained pineapple on top of brown sugar and margarine. Stir 2 cups Master Baking Mix and 1/2 cup sugar together in a bowl. Add 1 egg and 1 cup water to mixture and beat. Pour into pan and spread over fruit. Bake 1 hour. Remove from pan; cut into pieces. Serve upside down; fruit will be on top.

Oatmeal Cookies: Place 2 1/4 cups Master Baking Mix in a bowl. Stir in 1 3/4 cups brown sugar and 1 teaspoon cinnamon. Combine 1/3 cup milk, 2 beaten eggs and 1/2 cup melted shortening. Stir into mix and blend well. Add 3 cups oatmeal and mix. Drop by rounded teaspoonfuls onto baking sheet. Bake at 375 degrees F for about 12 minutes.

Peanut Butter Cookies: Stir 1 1/3 cups sugar, 2 beaten eggs and 1 cup peanut butter into 3 1/2 cups Master Baking Mix until well blended. Use fingers to aid in blending. Roll dough into balls; place on baking sheets and flatten by making crisscross designs with a fork on the tops of the cookies. Bake at 375 degrees F for about 10 minutes.

Sunday Bread: Combine 2 cups Master Baking Mix, 1 cup oatmeal, 3/4 cup sugar, 1 teaspoon baking powder, 1/4 teaspoon salt and 1/2 cup raisins. Beat 1 egg and 1 1/4 cups milk together. Add to dry mixture and beat hard for 30 seconds. Pour into a greased, 1 1/2-quart casserole. Bake at 325 degrees F for 1 hour and 10 minutes. Turn out onto rack to cool. When cool, wrap and store for a day for best slicing.

Onion-Cheese Bread: Preheat oven to 400 degrees F. Combine in a mixing bowl 2 cups Master Baking Mix, 1/2 cup cold water and 1 tablespoon minced onion. Blend in 3/4 cup shredded sharp cheese. Spread dough in well-greased 9-inch pie pan. Spread with 1 tablespoon soft butter and sprinkle with 1 teaspoon poppy seed. Bake for 18 to 20 minutes until light brown; cut in wedges to serve.

Banana Bread: Beat 2 eggs and 1/4 cup sugar together in a bowl until well blended. Mix in 1/2 teaspoon baking soda and 1 1/4 cups (about 3) mashed bananas. Stir in 2 1/2 cups Master Baking Mix until all dry ingredients are coated. Pour into a greased 9 x 5-inch loaf pan. Bake at 350 degrees F for 45 to 55 minutes or until brown.

Zucchini Bread: Beat 2 eggs and 1/2 cup brown sugar together in a bowl until well blended. Mix in 1/2 teaspoon baking soda, 1 1/4 teaspoons cinnamon, 1 teaspoon vanilla extract, 1 1/2 cups shredded zucchini (with skins on) and 1/4 cup water. Add 2 1/2 cups Master Baking Mix and stir until dry ingredients are coated. Fold in 1/4 cup chopped nuts and 1/4 cup raisins, if desired. Bake at 350 degrees F for 45 to 55 minutes or until brown.

Pumpkin Loaf: Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan. Beat 3 cups Master Baking Mix, 1 cup sugar, 1 egg, 1 (16 ounce) can pumpkin, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg in a large mixer bowl on low speed, scraping bowl constantly, for 30 seconds. Beat on medium speed, scraping bowl occasionally, for 4 minutes. Stir in nuts, if desired. Pour into loaf pan. Bake until a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes. Cool 10 minutes; remove from pan. If desired, cool completely and spread with Browned Butter Glaze.

Browned Butter Glaze: Heat 1/4 cup butter in a saucepan over medium heat until delicately browned; remove from heat. Mix in 1 cup confectioners’ sugar. Stir in 2 to 4 tablespoons hot water, 1 tablespoon at a time, until of desired consistency. Spread over completely cooled Pumpkin Loaf.

Cherry Cobbler: (Peaches or apricots may be used instead.) Mix 3/4 cup sugar and 3 tablespoons sugar in an 8-inch square baking dish. Add 2 cups pitted and drained cherries and 1 cup cherry juice. Place in a 350 degrees F oven for a few minutes until mixture starts to thicken.

Meanwhile, add 1 cup sugar to 1 1/4 cups Master Baking Mix. Add 1/2 cup water to make a thick batter. Beat until smooth and drop or spread on hot cherries. Bake at 425 degrees F until golden brown, or about 20 minutes. Serve warm with cream. Serves 6.

Pizza Crust: Add 1/2 cup water to 2 cups Master Baking Mix and form into a ball. Knead about 10 strokes and roll out 1/2-inch thick. Place in a 10-inch pan, leaving a rim around the edge. Brush the dough with oil, then spread with favorite toppings.

Shortcake: To 1 cup Master Baking Mix add 1 tablespoon sugar. Add enough water to 1 beaten egg yolk to make 1/3 cup. Add to mix to make a soft dough. Knead lightly. Roll 1/4-inch thick. Cut; place on a baking sheet. Brush with melted butter. Bake for 12 to 15 minutes at 425 degrees F. Put fruit between and on top of two biscuits. Serves 6.

Brownie Mix

4 cups sifted flour
4-1/2 cups granulated sugar
1 cup baking cocoa
1-1/2 cups nonfat dry milk
1-1/2 tablespoons baking powder
1-1/2 teaspoons salt

Sift together all of the above ingredients three times. Store in an airtight container. To use, preheat oven to 350 degrees F. Combine 1-3/4 cups Brownie Mix, 1/4 cup warm water, 1/4 cup vegetable oil, 1 teaspoon vanilla extract and 1 egg. Beat with electric mixer for 1 minute at medium speed. Stir in 1/4 cup chopped nuts, if desired. Pour into a greased 9-inch square baking pan. Bake for 20 minutes, or until brownies test done. Cool in pan on rack. Cut into 3-inch squares or pie-shaped wedges.

Chocolate Pudding Mix

1-1/2 cups instant nonfat dry milk
5 cups granulated sugar
3 cups cornstarch
1 teaspoon salt
2-1/2 cups unsweetened cocoa

Mix all ingredients until they are well blended. Store mix in an airtight container. To use, stir the mix in the container before measuring out 2/3 cup of the 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.

Cinnamon Pancake Mix

3 cups all-purpose flour
3 tablespoons sugar
2 Tablespoon. baking powder
4-1/2 teaspoons ground cinnamon
1-1/4 tsp. salt

Mix all ingredients until they are well blended. Store mix in an airtight container. To use, in medium bowl, combine 3/4 c. milk, 1 egg, and 2 T. salad oil. With fork, blend in 1-1/3 c. pancake mix until moistened but still lumpy. Cook on lightly greased griddle or skillet. Makes about 10 5″ pancakes.

Corn Bread Mix

4 cups flour
4 cups cornmeal
1-1/2 cups nonfat dry milk
2/3 cup granulated sugar (optional)
1/4 cup baking powder
2 teaspoons salt
1-1/2 cups shortening

Sift dry ingredients together until well mixed. Cut in fat until well blended. Place in a glass jar. Keep tightly closed in a cool place. Mixture will keep for 1 to 6 months on the shelf in dry weather. In hot and humid weather, store in the refrigerator.

Cornmeal Muffins: Grease 8 medium-size muffin cups. Combine 2-1/4 cups Cornmeal Mix, 2/3 cup water and 1 beaten egg. Stir just enough to moisten dry ingredients. Fill muffin cups 2/3 full. Bake at 425 degrees F for about 20 minutes. Makes 8.

Cornmeal Biscuits: Add about 1/2 cup water to 2 cups Cornmeal Mix to make a soft dough. Drop by tablespoonfuls onto a greased baking sheet. Bake at 425 degrees F for 12 minutes. Makes 12 biscuits.

Cornbread: Combine 4 1/2 cups Cornmeal Mix, 2 beaten eggs and 1 1/3 cups water. Stir just enough to moisten dry ingredients. Pour into a greased pan, about 8 inches square. Bake at 425 degrees F for about 25 minutes. Serves 12.

Blueberry Cornbread: Add 1 cup fresh or partially-thawed frozen blueberries to Cornbread batter and mix gently. Bake as directed.

Cheese Cornbread: After turning Cornbread batter into pan, sprinkle with shredded Cheddar cheese and sesame seed. Bake as directed.

Gingerbread Mix

8 cups sifted flour
4 teaspoons baking soda
2 teaspoons baking powder
2 tablespoons ginger
2 teaspoons cinnamon
2 teaspoons salt

Sift above ingredients and cut in 1 1/2 cups shortening. Store in a cool place. To use, to two cups Gingerbread Mix, add 3/4 cup molasses, 3/8 cup buttermilk or sour milk and 1 beaten egg. Mix well. Bake in a greased pan at 375 degrees F for 25 to 30 minutes.

Master Muffin Mix

5 cups unbleached all-purpose flour
1 cup nonfat dry milk powder
2 cups granulated sugar
3 tablespoons baking powder
2 teaspoons salt

Pour all the ingredients into a large zipper-style plastic bag. Seal top and shake well until mixed. Stores in refrigerator for 2 months. Makes 8 cups mix.

Any-Flavor Yogurt Mini Muffins

1 egg
1 tablespoon vegetable oil
1 (8 ounce) carton yogurt, any flavor
1/4 cup jam or jelly, same or complimentary flavor
2 teaspoons vanilla or almond extract
1 3/4 cups Master Muffin Mix

Preheat oven to 375 degrees F. In a 2-quart or larger mixing bowl, whisk the egg. Add all the ingredients except Master Muffin Mix and whisk well. Add Master Muffin Mix and whisk until just combined. Spray 2 mini muffin tins with vegetable oil cooking spray. Use a cookie dough scoop or tablespoon to fill mini muffin tins three-quarters full. Bake for 11 to 13 minutes until tops just begin to brown and muffin springs back when touched. Do not over bake. Serve at once. (These muffins are best eaten warm.) Freeze any leftover muffins for best quality.

If you like a moister muffin and aren’t worried about calories, increase the oil to 1/4 cup. Makes 24 muffins.

Lemon Poppy Seed Muffins

1 egg
1/4 cup vegetable oil
1 (4 ounce) snack cup lemon or vanilla pudding
1/2 cup milk
1 tablespoon poppy seeds
2 teaspoons lemon extract
2 cups Master Muffin Mix

Preheat oven to 375 degrees F. In a 2-quart or larger mixing bowl, whisk the egg. Whisk in the oil, pudding and milk. Stir in poppy seeds and lemon and almond extracts. Add Master Muffin Mix and stir until just combined. Spray 2 mini muffin tins with vegetable oil cooking spray. Use a cookie dough scoop or tablespoon to fill mini muffin tins three-quarters full. Bake for 11 to 13 minutes until tops just begin to brown and muffin springs back when touched. Do not over bake. Serve at once. Makes 24 muffins.

Pudding Mix

8 cups nonfat dry milk powder
4 cups granulated sugar
1 vanilla bean
3 cups cornstarch (1 pound)
1 teaspoon salt

Cut vanilla bean into several large pieces, retaining seeds. Mix all ingredients (including vanilla bean seeds) together. Make sure cornstarch is blended in well. Store in 12 separate covered containers or individual 1-cup packages. Makes 12 batches. To use, place 1 cup of Pudding Mix in medium saucepan. Add 3 cups boiling water. Cook over low heat, stirring constantly until thickened. (For richer pudding, add 1 beaten egg.)

Chocolate Pudding: Add 1 square chocolate or 2 to 4 tablespoons cocoa before removing from heat.

Coconut Pudding: Add 1/2 cup coconut to vanilla pudding.

Lemon Pudding: Add 1 tablespoon fresh lemon juice and 1 tablespoon butter. Grated lemon rind is optional.

Spice Cake Mix

2-1/3 cups all-purpose flour
1/3 cup nonfat dry milk
3 teaspoons baking powder
3/4 teaspoon salt
1-1/2 cups white sugar
1/2 cup plus 1 tablespoon shortening
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Combine all ingredients and mix well. Store in airtight container in a cool, dry place. Use within 6 months. To use: Preheat oven to 350F. Grease and flour a 9×13 inch cake pan. Combine 2 eggs, 1 cup water, 1 teaspoon vanilla extract, and one recipe Spice Cake Mix, mixing well, pour into 9×13 greased pan. Bake for 25-30 minutes. Cool & Frost as desired.

Sweetened Condensed Milk

1 cup hot water
1 cup sugar
1 cup non-fat dry milk powder (instant powdered milk)
3 tablespoons melted margarine

Put hot water into a blender. Add the sugar, dry milk powder and melted margarine. Put the lid on the blender and pulse it around for a full minute. The mix starts out thin, but thickens within an hour. Makes (1) can or about 1-1/2 cups. This recipe will work in all your sweetened condensed milk recipes.

Whole Wheat Baking Mix

4 cups flour
4 cups wheat flour
1/4 cup baking powder
2 teaspoons salt
1-1/2 cups nonfat dry milk
1-3/4 cups shortening

Stir dry ingredients together until well mixed. Cut in the shortening until well blended. Place in a glass jar. Keep tightly closed in a cool place. Use the mix within a month. Makes about 10 cups.

Whole Wheat Bread: Beat 1 egg slightly with 1 1/4 cups water in a large bowl. Stir in 4 1/2 cups Whole Wheat Baking Mix just until dry ingredients are moistened. Turn into a greased 9 x 5-inch loaf pan and bake at 350 degrees F for 50 minutes, or until a skewer inserted in center comes out clean. Let stand in pan on wire rack about 5 minutes; loosen sides with spatula and turn, right side up, on rack. Cool thoroughly before slicing.

Whole Wheat Muffins: Prepare batter as for Whole Wheat Bread. Spoon into greased medium-size muffin cups, filling two-thirds full. Bake in a preheated 400-degree F oven for 15 to 20 minutes. Makes 18.

Whole Wheat Pancakes: Beat 1 egg slightly with 1 cup water in a bowl. Stir in 2 1/4 cups Whole Wheat Baking Mix just until dry ingredients are moistened. Drop by mixing spoonfuls onto a well-greased griddle and bake over medium heat until browned on both sides and done. Turn carefully because cakes are tender. Makes about 15 (3-inch) pancakes.

Whole Wheat Coffeecake: Beat 1 egg slightly with 1/2 cup water in a bowl; stir in 2 1/4 cups Whole Wheat Baking Mix and 1/2 cup raisins just until dry ingredients are moistened. Spread evenly in a greased 13 x 9-inch baking pan. Sprinkle with crumb topping and bake in a preheated 400-degree F oven about 25 minutes. Cut into squares. Eat warm.

Cooking Mixes

Alfredo Noodles Mix

1 c. instant nonfat dry milk
2 t. grated Romano or parmesan cheese (such as Kraft)
1/3 c. dried minced onion
1 t. garlic powder
1/2 tsp. salt
1/2 tsp. white pepper

Combine all ingredients and mix well. Store in airtight container in a cool, dry place. To use, combine 1/4 cup Noodles Mix with 2 tablespoons melted butter and 1/4 cup milk. Toss with pasta. For variety, add 1/4 cup grated Cheddar cheese in place of the Parmesan cheese for a different taste.

Basic Condensed Cream Soup

1/2 c. nonfat dry milk
2 Tbsp. cornstarch
2 tsp. chicken bouillon*
1/4 tsp. onion powder
1/8 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. thyme
1/4 tsp. white pepper
9 oz. cold water
Add the following if desired:
1/8 c. dehydrated chopped celery OR
1/4 c. dehydrated sliced mushrooms

Combine all ingredients and mix well. Store in airtight container in a cool, dry place. To use, mix one Basic Condensed Cream Soup recipe with 9 ounces cold water or chicken broth (see note). Heat to a boil; stir frequently until thickened. Remove from heat. Makes a little over a cup, equivalent to one can of soup.

*Note: If you cannot find any bouillon without MSG, just omit it from the dry ingredients and then use MSG-free chicken stock/broth in place of the water called for in the “To Make” part of the recipe.

Beef Gravy Mix

1-1/3 cups instant nonfat milk powder
3/4 cup flour
3 tablespoons instant beef bouillon granules*
1/4 teaspoon onion powder
1/8 teaspoon ground sage
1/8 teaspoon ground thyme
1/2 cup butter or margarine
3 teaspoons brown sauce for gravy such as Kitchen Bouquet (see text box below)

Combine milk powder, flour, bouillon granules, onion powder, sage, and thyme. Stir with a wire whisk until blended. Use a pastry blender or two knives to cut in butter until evenly distributed. Drizzle brown sauce for gravy over mixture. Stir with whisk until blended. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents. Store in refrigerator. Use within 4 to 6 weeks. Makes 2-2/3 cup Beef Gravy Mix. To make beef gravy, pour 1 cup cold water into a saucepan. Use a whisk to stir Beef Gravy Mix into water. Stir constantly over medium heat until gravy is smooth and slightly thickened, 2 to 3 minutes. Makes about 1 cup.

*Note: If you cannot find any bouillon without MSG, just omit it from the dry ingredients and then use MSG-free beef stock/broth in place of the water called for in the “To Make” part of the recipe.

Chicken Flavored Rice Mix

4 cups long-grain rice
4 tablespoons instant chicken bouillon*
1 tsp salt
2 tsp dried tarragon
2 tsp dried parsley flakes
1/4 tsp pepper

Combine all ingredients and mix well. Store in airtight container in a cool, dry place. To make 4 – 6 servings, mix 1-1/3 cups chicken- flavored rice mix, 2 cups cold water, 1 tbsp butter in a saucepan. Bring to a boil over high heat. Cover, reduce heat, and cook 15 minutes, until liquid is absorbed. Or cook rice with seasonings in chicken stock.

Chicken Gravy Mix

1-1/3 cups instant nonfat milk powder
3/4 cup 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, flour, bouillon granules, sage, thyme, and pepper. Stir with a wire whisk until blended. Use a pastry blender or two knives to cut in butter until evenly distributed. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents. Store in refrigerator. Use within 4 to 6 weeks. Makes 2-2/3 cup Chicken Gravy Mix. To make chicken gravy, pour 1 cup cold water into a saucepan. Use a whisk to stir Chicken Gravy Mix into water. Stir constantly over medium heat until gravy is smooth and slightly thickened, 2 to 3 minutes. Makes about 1 cup.

Flavored Rice Mixes

Chicken Continental Rice Mix

Always cook this rice in MSG-free chicken stock 4 cups uncooked rice
1/4 cup dried parsley leaves
3 tablespoons minced dried onions
1 teaspoon dried basil leaves
1 teaspoon thyme
1/2 teaspoon white pepper
1/2 teaspoon garlic powder

Herb Rice

4 cups uncooked rice
1/2 cup instant nonfat dry milk
1/4 cup dried minced celery
2 tablespoons parsley
2 tablespoons thyme
1 tablespoon marjoram

Lemon-Dill Rice Mix

Always cook this rice in MSG-free chicken stock 4 cups uncooked rice
1/4 cup grated lemon peel
2 tablespoons dill
1 tablespoon chives
1/2 teaspoon salt

Onion Rice Mix

4 cups uncooked rice
1 envelope onion soup mix
1/4 cup dried minced onion
1 tablespoon parsley
1/2 teaspoon salt

Spanish Rice Mix

4 cups uncooked rice
1/2 cup Mexican Seasoning Mix
1/2 cup dried corn
2 tablespoons parsley
1 tablespoon basil

Vegetable Rice Mix

Always cook this rice in MSG-free vegetable stock
4 cups uncooked rice
1 envelope vegetable soup mix
2 tablespoons dried minced onion
2 tablespoons dried minced celery
2 tablespoons dried minced bell pepper
1 tablespoon parsley
1 teaspoon salt

Combine ingredients specified for each different mix. Store mixes in an airtight container on the shelf for up to 4 months.

To use, mix 1 cup of any of the rice mixes with 2 cups of liquid – either water, broth, juice, or a combination. A tablespoon of butter or margarine is a nice addition. Place the rice, liquid and butter on high heat and bring to a rolling boil. Immediately reduce the heat to very low, cover, and simmer for 10 to 15 minutes or until all the liquid is absorbed. If you prefer, use brown rice or another rice, and adjust the directions per what is on the rice package.

Hearty Soup Mix

3 cups green split peas
3 cups alphabet macaroni
1-1/2 cup rice
2-1/2 cups pearl barley
2-1/2 cups lentils
4 cups dry minced onion

Combine all ingredients and mix well. Store in airtight container in a cool, dry place. For 6 to 8 servings of soup, add 1-1/3 cups mix to 6 cups water and 1-1/2 tbsp. salt. Bring to a boil. Cover and simmer 1 to 1-1/2 hours. Add 2 sliced carrots, 1 or 2 stalks celery (chopped), 1-1/2 cups cabbage (shredded), two 15 oz cans of tomato sauce, 1 24 ounce can of vegetable juice cocktail, or equivalent amounts of tomato sauce, and cooked meat (if desired). Simmer 20 more minutes, until vegetables are cooked.

Homemade Burger “Helper”

Mix together:
2 cups nonfat dry milk
1 cup cornstarch
2 tbsp onion flakes
1/4 cup chicken or beef bouillon powder*
1 tsp each dried basil, thyme, black pepper, parsley, garlic powder.

Store in an air-tight container. (Developed by Colorado State University Cooperative Extension)

Recipes using Burger Helper (each serves 4 to 6)

Chili Tomato Mac: Brown some ground beef or turkey and drain fat. Add one cup water, 1-1/2 cups uncooked macaroni, 2 cans chopped tomatoes, 1 tbsp chili powder, ½ cup of Burger Helper mix. Cover & simmer 20 minutes or until macaroni is tender.

Hamburger Stroganoff:

Brown some ground beef or turkey and drain fat. Add 2 cups water, ½ cup Burger Helper mix, 2 cups uncooked egg noodles, stir well. Bring mixture to a boil, reduce heat, cover and simmer for 15 – 20 minutes or until noodles are tender. Top with ½ cup sour cream or plain yogurt. Serve immediately.

Hearty Potato Casserole:

Brown some ground beef and drain off the fat. Add 3/4 cup water, 6 peeled potatoes (sliced very thin), one cup of cooked peas and carrots and ½ cup plus 1 tbsp. Burger Helper. Cover and simmer 20 -30 minutes or until potatoes are tender. Uncover, stir, and cook until excess water is evaporated.

Skillet Lasagna:

In a large skillet, brown ground beef, drain off the fat. Add ½ cup Burger Helper, 1 chopped onion, 2 cups water, 16 ounce can of tomato sauce, 3 cups dry noodles and 1/4 cup Parmesan cheese. Bring to a boil, reduce heat and simmer for 15 minutes, stirring until thickened. Top with 2 cups mozzarella cheese five minutes before serving; turn off heat, stop stirring, and allow cheese to melt. Courtesy of Colorado Cooperative Extension http://www.colostate.edu/Depts/CoopExt/

Instant Oatmeal Packages

3 cups Quick-Cooking Oats
Salt
8 snack sized Zip Baggies

Put 1/2 cup oats in a blender and blend on high until powdery. Set aside in a small bowl, and repeat procedure with an additional 1/2 cup oats. If you’re using a food processor, you can do the 1 cup of oats in one batch. Put the following ingredients into each zip baggie: 1/4 cup un-powdered oats, 2 Tbsp. powdered oats, and 1/8 tsp. salt. Store in an airtight container.

To Use: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water – for thinner oatmeal, use more water.

Variations: Apple-Cinnamon Oatmeal- To each packet add 1 Tbsp. sugar, 1/4 tsp. cinnamon, and 2 Tbsp. chopped dried apples.

Sweetened Oatmeal– To each packet add 1 Tbsp. sugar

Brown Sugar/Cinnamon Oatmeal- To each packet add 1 Tbsp. packed brown sugar, 1/4 tsp. cinnamon

Oatmeal w/Raisins Brown Sugar- To each packet add 1 Tbsp. packed brown sugar and 1 Tbsp. raisins

Instant Refried Bean Mix

3 cups dried beans, any variety
1 Tbsp. ground cumin
1 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. dried minced onion
1 tsp. cayenne pepper
1/2 tsp. pepper

In a coffee grinder, food mill or blender, grind beans until they resemble flour. Mix all ingredients together in a medium bowl until they are well blended. Store mix in a large airtight container or jar in a cool, dry place. To make refried beans: Combine bean 3/4 cup mix and 2-1/2 cups boiling water in a medium-sized saucepan. Mix with a wire whisk until combined. Mixture may be lumpy. That’s okay; they will just add texture to the finished product. Bring mixture to a boil, stirring frequently, cover pan, reduce heat to low, and simmer for 4-5 minutes or until thickened. Mixture will thicken more as it cools.

Noodles Mix

1 cup instant nonfat dry milk
2 tablespoons grated Romano or Parmesan Cheese
1/3 cup dried minced onion
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon white pepper

Combine ingredients and store in an airtight container. This will keep for 4 months on the shelf. To use, combine 1/4 cup Noodles Mix with 2 tablespoons melted butter and 1/4 cup milk. Toss with pasta.

Seasoned Couscous Mix

2 cups uncooked couscous
1 tablespoon chicken-flavored instant bouillon*
1 tablespoon dried
1 tablespoon dried onion
1 teaspoon dried rosemary
1/2 teaspoon dried
1/2 teaspoon garlic
1/4 teaspoon pepper

In a medium bowl, combine couscous, bouillon, dried parsley, onion flakes, rosemary, marjoram, garlic powder and pepper; mix well. Store in an airtight container. For 2 servings of cooked couscous, use 1/2 cup of the mix (stir before measuring). In a small saucepan, bring 3/4 cup water to a boil; stir in couscous mix. Remove from heat; cover and let stand 5 minutes. Fluff with a fork before serving.

Shake ‘em Up Italian Coating Mix

Like Shake ‘n’ Bake
4 cups fine bread crumbs
1/2 cup grated Romano or Parmesan
1/2 cup vegetable oil
3 small cloves garlic, crushed
1 cup chopped parsley
1 teaspoon salt
1 teaspoon pepper

Combine all ingredients in a large bowl; mix thoroughly. Place in refrigerator for up to 1 week or store in freezer. To use: Place 1 1/3 cups coating mix in bag; moisten pieces of a 2 1/2-pound chicken with water. Shake several pieces at a time in bag to coat. Place chicken, one layer deep, in shallow pan. Bake at 400 degrees F for 40 minutes until brown and tender.

Shake ’em Up Mix for Chicken

Like Shake ‘n’ Bake
1 cup bread crumbs
1/2 cup flour
2 teaspoons onion powder or dried minced onion
2 teaspoons dried minced celery
2 teaspoons poultry seasoning
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper

Mix all ingredients and store in an airtight container. The mix will keep on the shelf for up to 4 months in dry weather. If weather is hot or humid, keep the mix in the freezer for up to 12 months.

To use, preheat oven to 375 degrees F. Gently beat 1/2 cup milk and 1 egg together in a bowl. Cut chicken into serving-size pieces. Wash and pat dry with paper toweling. Fill a bag with 1 cup of the coating mix. Dip each piece of chicken into the milk-egg mixture and then drop a piece of chicken into the bag and shake. Let pieces dry thoroughly before baking. Place chicken on a shallow, lightly greased baking dish and bake for one hour or until very tender when tested with a fork.

Shake ’em Up Mix for Pork Chops

Like Shake ‘n’ Bake
1 cup bread crumbs
1 cup flour
4 teaspoons dried minced onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sage
4 pork chops
1 apple, sliced (optional)

Preheat oven to 400 degrees F. Mix crumbs, flour and seasonings in a bowl. Press pork chops into the coating and pat the coating into the chops. Arrange coated chops in an oiled, shallow baking dish and alternate slices of apple (if desired) between the chops. Bake covered for 40 minutes; uncover and bake another 15 minutes.

Sloppy Joe Mix

1 tablespoon dried minced onion
1 teaspoon dried green pepper pieces
1 teaspoon salt
1 teaspoon cornstarch
1/2 tsp. instant minced garlic
1/4 tsp. dry mustard
1/4 tsp. celery seed
1/4 tsp. chili powder

Combine all ingredients and mix well. Store in airtight container in a cool, dry place. Makes the equivalent of 1 pkg. purchased Sloppy Joe seasoning mix. or about 3 Tbsp. Store in a cool, dry place and use within 6 months. To use as sloppy joes, brown 1 lb. Lean ground beef in a skillet over medium-high heat. Drain excess grease. Add Sloppy Joe Mix, 1/2 cup water and 1 (8-oz.) can tomato sauce. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Server over hamburger buns with cheese. Makes 6 servings.

Spaghetti Seasoning Mix

1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon cornstarch
2 teaspoons dried green-pepper flakes
1-1/2 teaspoons salt
1/4 teaspoon garlic powder
1 teaspoon sugar
3/4 teaspoon Italian seasoning, or a combination of oregano, basil, rosemary, thyme, sage, marjoram

Combine all ingredients and mix well. Store in airtight container in a cool, dry place. Use within 6 months. Makes the equivalent of 1 package or about 1/3 cup Spaghetti Seasoning Mix. To make spaghetti, in a saucepan combine 2 (8 ounce) cans tomato sauce, 1 (6 ounce) can tomato paste, and 2-3/4 cups tomato juice or water. Stir in Spaghetti Seasoning Mix. Reduce heat and simmer 30 minutes, stirring occasionally. Makes 4 to 6 servings.

Spanish Rice Mix

1/4 cup green bell pepper flakes
2 teaspoons salt
2 teaspoons parsley flakes
1/2 teaspoon dried basil
2 cups rice

Mix all ingredients; divide in half and store in tightly-closed plastic bags or jars with about 1 cup plus 3 tablespoons mix in each. To cook, combine one portion Spanish Rice Mix, 2 cups cold water and 1 tablespoon butter or margarine in a heavy saucepan. Bring to a boil over high heat; cover tightly and cook over very low heat for 14 minutes or until liquid is absorbed. Each packet makes 4 to 6 servings.

Taco Seasoning

2 tsp instant minced onion
1 tsp salt
1 tsp chili powder
1/2 tsp cornstarch
1/2 tsp crushed dried red pepper
1/2 tsp garlic powder
1/4 tsp dried oregano
12 tsp ground cumin

Combine all ingredients and mix well. Store in airtight container in a cool, dry place. Makes 1 package or about 2 tablespoons Taco Seasoning Mix. To use as taco filling, brown 1-1/2 pounds lean ground beef in a medium skillet over medium-high heat. Drain excess grease. Add 1/2 cup water and 1 package Taco Seasoning Mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8-10 tacos.

Vegetable Broth Mix

4 tablespoons. Celery salt
4 tablespoons Dried parsley flakes
6 teaspoons Garlic powder
6 teaspoons Salt
6 teaspoons Ground savory
2 teaspoons Dried marjoram
2 teaspoons Dried thyme
1 teaspoon Pepper
1 teaspoon Turmeric
1 teaspoon Ground sage

Combine all ingredients and mix well. Store in airtight container in a cool, dry place and use within 6 months.

White Sauce Mix

2 cups instant nonfat dry milk
1 cup flour
1-1/2 teaspoons salt
1 cup butter, margarine or shortening

In a large bowl mix well dry milk, flour and salt. With pastry blender or 2 knives cut in butter until mixture resembles fine crumbs. Store in an airtight container. If using butter, store in the refrigerator. If using margarine or shortening, will keep on the shelf in dry weather for up to 6 months.

White Sauce: In a small saucepan combine 1/2 cup White Sauce Mix, 1 cup water, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir over low heat until smooth and hot. Makes about 1 1/2 cups.

Cheese Sauce: Add 3/4 cup shredded cheese after White Sauce thickens.

Curry Sauce: Add 1 teaspoon curry powder to thickened White Sauce.

Alfredo Sauce: Make White Sauce from White Sauce Mix. To every 1/2 cup White Sauce add 2 to 4 cloves garlic, pressed, 1/2 cup grated Parmesan or Romano cheese and 1 cup light cream. To cooked and drained hot pasta, add Alfredo Sauce ingredients, one by one, mixing and tossing well after each addition. Serve immediately.

Mac and Cheese: Combine 1/2 cup White Sauce Mix, 1/2 cup grated Cheddar cheese and 1 cup milk. Pour over hot, drained, elbow macaroni. Toss well.

Dips and Salad Dressings

Caesar Salad Dressing Mix

1 Tbsp. finely chopped dried lemon peel
1/4 tsp. garlic powder
1/2 tsp. pepper
1 tsp. dried oregano leaves
1 tsp. dried thyme leaves
6 Tbsp. grated Parmesan cheese
1/2 tsp. salt

Mix all ingredients in a small bowl and store in a tightly closed jar in the refrigerator. To make Caesar dressing, place 1/4 cup mix in a screw-top jar. Add 1/2 cup olive oil and 1/4 cup fresh lemon juice.

Dill Vegetable Dip Mix

1/2 cup dried dill
1/2 cup dried minced onion
1/2 cup dried parsley
1/3 cup Spice Islands Beau Monde seasoning (see recipe above)

Combine all ingredients and mix well. Store in airtight container in a cool, dry place. Makes 1 3/4 cups. To Use: In a medium bowl, using a wire whisk, combine 1 cup mayonnaise and 1 cup sour cream with 3 tablespoons Dill Dip Mix. Refrigerate the dip until ready to serve with raw vegetables or as a topping for baked potatoes. Makes 2 cups.

Dry Onion Soup

4 tsp instant beef bouillon – Try Herb Ox without added MSG
8 tsp dried minced onion
1 tsp onion powder
1/8 tsp onion powder
1/8 tsp celery salt

Combine all ingredients and mix well. Store in airtight container in a cool, dry place. Makes the equivalent of 1 package of dry onion soup mix. Use to flavor dishes or reconstitute for soup.

Dukka Dip Mix

1/4 cup walnuts
1/4 cup sesame seeds
2 Tbsp. coriander seeds
1-1/2 Tbsp. whole cumin seeds
1 tsp. black peppercorns
1/2 tsp. white peppercorns
1 Tbsp. cinnamon
1-1/2 tsp. salt

Combine all ingredients in a small skillet and heat over medium heat until toasted and spices begin to give off aromas, shaking pan frequently to prevent burning. Let cool. Place mixture in a spice grinder or coffee grinder and process until ground. You can sprinkle this on eggs, vegetables, chicken and meat, or mix it with sour cream for an appetizer dip.

French Dressing Mix

1/4 cup sugar
1-1/2 teaspoons paprika
1 teaspoon dry mustard
1-1/2 teaspoons salt
1/8 teaspoon onion powder

Combine all ingredients and mix well. Store in airtight container in a cool, dry place. Use within 6 months. Makes 1 package or about 5 tablespoons French Dressing Mix. To make dressing, combine 1 recipe French Dressing Mix, 3/4 cup vegetable oil, and 1/4 cup vinegar in a glass jar. Shake until well-blended. Chill before serving. Makes about 1-1/4 cups. For more variety, use herb-flavored vinegar of your choice.

Herb Dip Mix

1/4 cup dried parsley flakes
1/4 cup dried thyme leaves
2 tablespoons dried tarragon leaves
2 tablespoons dried onion flakes
3 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper

Combine all ingredients and mix well. Store in airtight container in a cool, dry place. To use, combine 1 tablespoon Herb Veggie Dip Mix, 3/4 cup sour cream, 1/4 cup mayonnaise, and 1 teaspoon lemon juice. Refrigerate until ready to serve, or at least 30 minutes. Serve with assorted fresh vegetables. Yield 1 cup dip.

Hidden Valley’s Ranch Dressing and Seasoning Mix

1/2 cup dry buttermilk
1 tablespoon dried parsley, crushed
1 teaspoon dried dill weed
1 teaspoon onion powder
1 teaspoon dried onion flakes
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper

Combine all ingredients in a blender. Blend at high speed until smooth. Store in airtight container in a cool, dry place. Use within 6 months. If you want to use this to make salad dressing combine 1 tablespoon mix with 1 cup mayonnaise and 1 cup milk or buttermilk. Otherwise use 1 tablespoon in any recipe calling for an envelope of ranch dressing mix.

Home-Style Dressing Mix

2 teaspoons dried minced onion
1/2 teaspoon salt
1/8 teaspoon garlic powder
1 tablespoon dried parsley flakes
Any other herbs you want!

Combine all ingredients and mix well. Store in airtight container in a cool, dry place. Use within 6 months. Makes about 2 tablespoons Home-Style Dressing Mix. To make Home-Style Dressing, combine 1 recipe Home-Style Dressing Mix (2 T.), 1 cup mayonnaise, and 1 cup buttermilk in a glass jar. Shake until well blended. Chill before serving. You can substitute 1 cup sour cream or plain yogurt for buttermilk and use as a dip for vegetables. Makes 2 cups.

Italian Herb Salad Dressing Mix

2 teaspoons oregano
1 teaspoon onion powder
2 teaspoons basil
2 teaspoons paprika
1-1/2 teaspoons pepper
2 tablespoons garlic powder
6 tablespoons granulated sugar

Mix and store in an airtight container. To make dressing use 3 tablespoon mix with 1 1/2 cups vegetable oil and 1/2 cup wine vinegar.

Poppy Seed Salad Dressing Mix

1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon dry mustard
1 tablespoon poppy seeds
1 tablespoon dried minced onion

Combine all ingredients and mix well. Store in airtight container in a cool, dry place. Use within 6 months. Makes 1 package, or about 1/3 cup Poppy Seed Dressing Mix. To use as a dressing, place dressing mix, 1/2 cup vegetable oil, and 1/2 cup vinegar in a blender and blend for 5 to 8 seconds. Pour over 1-1/2 cups small-curd cottage cheese and fold in until well blended. Cover; refrigerate 30 minutes before serving. Makes about 3 cups.

Salad Seasoning Mix

This is great for sprinkling on a tossed green lettuce salad. It can also be a topping for baked potato or use as a garnish on potato or egg salad.
2 cups Parmesan cheese
2 teaspoons salt
1/2 cup sesame seeds
1/2 teaspoon garlic salt
1 tablespoon instant minced onion
2 tablespoons parsley flakes
1/2 teaspoon dried dill seed
2 tablespoons poppy seeds
3 tablespoons celery seeds
2 teaspoons paprika
1/2 teaspoon pepper

Combine all ingredients in a small bowl. Mix until evenly distributed. Store in a 1-quart airtight container and label. Keep in a cool dry place on kitchen shelf. Use within 3 or 4 months. Makes 3 cups. Make sour cream dip by using 2 tablespoons of mix and 1 cup sour cream.

Sesame Seed Dip Mix

1/4 cup grated Parmesan cheese
3 Tbsp. toasted sesame seeds
1 tsp. salt
1-1/2 tsp. celery seed
dash pepper
1/4 tsp. garlic powder

Combine all ingredients in a small bowl and blend well. Spoon mixture into a small glass jar with screw-top lid. Label as “Sesame Cheese Dip Mix”. Store in a cool, dry place and use within 4 months. Makes a substitute for four packages (about 2 tablespoons each) of purchased mix. To make sesame cheese dip: Combine 1 cup of sour cream or plain yogurt and 2 tablespoons of mix and stir well to blend. Chill at least 1 hour before serving to blend flavors. Makes about 1 cup of dip.

Thousand Island Salad Dressing Mix

1/2 cup dried parsley flakes
1/4 cup finely crushed saltine crackers
1/4 cup dried minced onion
3 Tbsp. garlic salt
3 Tbsp. onion salt
1 Tbsp. garlic powder
1 Tbsp. dried dill weed
1/8 tsp. white pepper

In a medium mixing bowl, combine all ingredients and mix well. Store in airtight container in a cool dry place. Makes enough Thousand Island Salad Dressing Mix to make 12 batches of salad dressing.

To make Thousand Island Dressing, combine 1 tablespoon of Thousand Island Salad Dressing Mix with 1 cup mayonnaise, 1 cup buttermilk, 1/2 cup chili sauce and 1/4 cup pickle relish and blend well.

Store leftover dressing in refrigerator.

Drinks

Amaretto Coffee Creamer

3/4 cup non-dairy coffee creamer
1 tsp. almond extract
1 tsp. ground cinnamon
3/4 cup confectioners’ sugar

Combine all ingredients and mix well. Store in airtight container in a cool, dry place. Yields 12 servings. To make Amaretto Coffee: In a mug, combine 2 tablespoons of creamer with 6 ounces of coffee.

Chai Tea Concentrate

1 teaspoon ground cardamom
1 teaspoon granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 (14 ounce) can sweetened condensed milk (If you prefer a less sweet tea, use unsweetened condensed milk, and add sugar to taste when tea is served.)

Mix the spices and condensed milk thoroughly. Refrigerate at least 24 hours before using, and store in refrigerator. To use, brew a strong black tea. Stir in 1/2 to 2 heaping teaspoons of Chai concentrate mix per cup of freshly steeped tea.

Cinnamon and Spice Beverage Mix

2/3 cup instant coffee
1-1/3 cups granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice

Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder. To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.

Hot Chocolate Mix

4 cups dry milk
1 cup unsweetened cocoa
2 cups sugar
1/2 tsp salt
1 tsp instant coffee (optional)

Combine all ingredients and mix well. Store in airtight container in a cool, dry place. Use 1/4 cup mix per cup of hot boiling water. Makes 20 cups total. Variation, add 1 tsp instant coffee to mix.

Instant Chai Tea Mix

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups granulated sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom

In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder. Store in airtight container in a cool, dry place. Use within 6 months. Makes 16 servings.

To serve: Stir 2 heaping tablespoons Chai Tea Mix into a mug of hot water.

NOTE: You may choose to omit the French vanilla creamer, and use 2 teaspoons vanilla extract instead. To do so, mix the vanilla into the sugar, let it dry, then break the sugar into small lumps. Follow the same procedure as above.

Malted Hot Cocoa Mix

1 (25.6 ounce) box nonfat dry milk powder
6 cups miniature marshmallows
1 (16 ounce) container instant chocolate milk mix
1 (13 ounce) jar malted milk powder
1 cup sifted confectioners’ sugar
1 (6 ounce) jar powdered nondairy creamer
1/2 teaspoon salt

In large bowl, combine all ingredients and stir until well blended. Store in an airtight container. Keep in a cool place. Makes about 20 cups or 10 gifts. To serve: In mug, pour 6 ounces of hot water over 1/3 cup cocoa mix, and stir until well blended.

Spice Mixes

BBQ Spice Mix

1/2 cup Chili powder
1/4 cup Hickory flavored salt (can omit if no MSG-free varieties exist)
3 tablespoons onion powder
2 tablespoons cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 teaspoon Cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon lemon zest

Combine all ingredients and mix well. Store in airtight container in a cool, dry place.

Beau Monde Seasoning Blend

1 tablespoon ground cloves
1-1/4 teaspoon ground cinnamon
1 tablespoon salt
1 tablespoon ground bay leaf
1 tablespoon ground allspice
2 tablespoons ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon celery seed
2 tablespoons ground white pepper

In a small mixing bowl. Sift together the clove, cinnamon, salt, bay leaf, allspice, pepper, nutmeg, mace, celery seed and white pepper; mix well and store in a tightly closed jar. This recipe makes one 1/2 cup serving.

Cajon Seasoning Mix

3 tablespoons salt
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon Cayenne pepper
1/2 teaspoon white pepper
1-1/2 teaspoons thyme
3/4 teaspoon black pepper
1/2 teaspoon oregano

Combine all ingredients and mix well. Store in airtight container in a cool, dry place.

Caribbean Seasoning Mix

1/3 cup instant minced onion
1 tablespoon dry mustard
2 teaspoons ground allspice
2 teaspoons ground cinnamon
2 teaspoons crushed red pepper
1 teaspoon garlic powder
1/2 teaspoon salt

Combine all ingredients and mix well. Store in airtight container in a cool, dry place.

Curry Powder

2 1/2 Fenugreek
1 tablespoons (about 20 pods) cardamom seeds (cracked)
3 tablespoons Coriander seeds
1 tablespoons Cumin seeds
1 tablespoons Mustard seeds
6 Cloves, whole
1 3-in cinnamon stick, broken into pieces
1/4 teaspoon Ground mace
1/4 teaspoon Nutmeg, grated
1 Big pinch cayenne
2 tablespoons Turmeric, ground
Hot pepper, toasted and Dried (to taste)

Place first 7 ingredients (Fenugreek through cinnamon stick) on a cookie sheet and brown in a 250 degree oven. Once the spices are toasted add the rest of the ingredients and grind to a fine powder. Store in airtight container in a cool, dry place.

Fajita Seasoning Mix

3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin

Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.

To make Chicken Fajitas: 4 boneless, skinless chicken breasts, 1 green bell pepper, 2 Tbsp. Oil, 3 Tbsp. Fajita Seasoning Mix, 1/3 cup water, 1 medium onion, chopped, 1 cup salsa, 1/2 cup sour cream, 1 cup grated Cheddar cheese, 6 flour tortillas. Cut chicken into thin strips. Cut green pepper into strips. Heat oil in large skillet and add chicken. Cook and stir over medium high heat for 5 minutes. Then add three tablespoons of the Fajita Seasoning Mix, water, green pepper and onion. Reduce heat to medium. Cook and stir over medium heat until chicken is cooked through and vegetables are tender. Serve with salsa, sour cream, and grated cheese in warmed tortillas.

Herbs de Provence

1 teaspoon thyme
1 teaspoon summer savory
1/2 teaspoon lavender
1/4 teaspoon rosemary
1/2 teaspoon oregano or basil
1/4 teaspoon sage

Combine all ingredients and mix well. Store in airtight container in a cool, dry place. Herbs de Provence is best made with dried herbs as fresh herbs lose their flavor if the cooking is longer than about 20 minutes. This blend is excellent in soups, on potatoes, rice, pasta, fish, roasted vegetables or bread. Mix with 1/4 lb butter for a real treat.

Homemade Baking Powder

Edna Lewis trained Peacock’s palate to detect the metallic undertones that commercial baking powders can impart, and he’s never looked back. Here’s their formula.

1/4 cup cream of tartar
2 tablespoons baking soda

Sift together cream of tartar and baking soda 3 times, then transfer to a clean dry jar and seal tightly.

Cooks’ notes:
• Baking powder keeps in a cool, dark place 6 weeks.
• Homemade baking powder can be used in any recipe calling for commercial baking powder (and in the same quantity). Makes about 1/3 cup. Source: Gourmet Magazine, January 2008.

Italian Seasoning Spice Mix

1/3 cup dried oregano leaves
1 Tbsp. garlic powder
2 tsp. onion salt
1/3 cup dried basil leaves
2 Tbsp. rosemary leaves, ground down to 1 tsp.
1/4 cup dried thyme leaves

Combine all ingredients and mix well. Store in airtight container in a cool, dry place. Use within 6 months.

Mexican Seasoning

6 tablespoons chili powder
1-1/2 teaspoon onion powder
2 tablespoons ground cumin
1-1/2 teaspoon garlic granules
1/4 teaspoon dried thyme, crushed
3 teaspoons dried basil, crushed
3/4 teaspoon dried oregano, crushed
1/2 teaspoon ground black pepper

Combine all ingredients (including any of the optional ingredients you wish). Store in an airtight container. Great for seasoning steaks, taco meat, burgers and chicken. This recipe for Mexican Seasoning serves/makes 1/4 cup.

Seasoned Salt

1 tablespoon Salt
1 1/2 teaspoon Garlic Powder
1 1/2 teaspoon Onion Powder
1 1/2 teaspoon Paprika
1 1/4 teaspoon Dried Thyme
1 teaspoon Red Pepper
3/4 teaspoon Black Pepper
3/4 teaspoon Dried Oregano
1/2 teaspoon Ground Bay Leaves
1/4 teaspoon Chili Powder

Combine all ingredients in a small bowl. Mix until evenly distributed. Store in an airtight container and label. Keep in a cool dry place on kitchen shelf.

Source: ‘Make-A-Mix’, by Karine Eliason, Nevada Harward, and Madeline Westover, 1978. Source: Better Times Almanac Home | Better Times Website Index.

Soup

Condensed Basic Cream Soup

One Can:	Two Cans:	Four Cans:
1/2 c. nonfat dry milk	1 c. nonfat dry milk	2 cups nonfat dry milk
2 Tbsp. cornstarch	4 Tbsp. cornstarch	1/2 cup cornstarch
2 tsp. chicken bouillon	4 tsp. chicken bouillon	8 tsp. chicken bouillon
1/4 tsp. onion powder	1/2 tsp. onion powder	1 tsp. onion powder
1/8 tsp. garlic powder	1/4 tsp. garlic powder	1/2 tsp. garlic powder
1/4 tsp. basil	1/2 tsp. basil	1 tsp. basil
1/4 tsp. thyme	1/2 tsp. thyme	1 tsp. thyme
1/4 tsp. white pepper	1/2 tsp. white pepper	1 tsp. white pepper
9 oz. cold water	18 oz. cold water	32 oz. cold water
Add the following if desired:	Add the following if desired:	Add the following if desired:
1/4 c. chopped celery OR	1/2 c. chopped celery OR	1 c. chopped celery OR
1/2 c. sliced mushrooms	1 c. sliced mushrooms	12 c. sliced mushrooms

Heat all ingredients to a boil; stir frequently until thickened. Remove from heat. Makes a little over a cup, equivalent to one can of soup.

If adding mushrooms or celery, sauté them first in butter.

You can mix the dry ingredients for this one and keep it in the pantry until you want to use it. For cream of celery or mushroom, use 1/2 the amount listed of dehydrated celery and mushrooms. Re-hydrate it first in water. When ready to use pre-mixed ‘cans’, just add water or broth and follow directions above.

Note: If you cannot find any bouillon without MSG, just omit it from the dry ingredients and then use MSG-free chicken stock/broth in place of the water called for in the recipe.

Condensed Cream of Chicken Soup

Here’s a recipe for cream of chicken soup, one of the more common condensed soup varieties. To make cream of anything else, just substitute the broth for another type. For cream of mushroom, cook some mushrooms down in the butter (to equal about 1/4 cup cooked), then add the flour and some cream. Makes a little over a cup, equivalent to one can of soup. This will keep for a couple days in the fridge, but it’s best to use it the day you make it. Make sure you use MSG-free chicken stock!!

One Can:	Two Cans:	Four Cans:
3 tablespoons butter	6 tablespoons butter	3/4 cup butter
3 tablespoons white flour	6 tablespoons white flour	3/4 cup white flour
1/2 cup chicken stock	1 cup chicken stock	2 cups chicken stock
1/2 cup milk	1 cup milk	2 cups milk
1/4 tsp. onion powder (opt.)	1/2 tsp. onion powder (opt.)	1 tsp. onion powder (opt.)
1/8 tsp. garlic powder (opt.)	1/4 tsp. garlic powder (opt.)	1/2 tsp. garlic powder (opt.)
1/4 tsp. thyme (opt.)	1/2 tsp. thyme (opt.)	1 tsp. thyme (opt.)
Salt and pepper	Salt and pepper	Salt and pepper

Melt the butter in a small saucepan over medium heat then add the flour. Cook, stirring rapidly, until the mixture is thick. Add the chicken stock and whisk until smooth, then add the milk and optional seasonings. Bring to a simmer and cook, stirring, until thickened. Remove from the heat and add salt and pepper to taste.

Condensed Cream of Mushroom Soup

One Can:	Two Cans:
1 tablespoon butter	2 tablespoons butter
1 cup diced fresh mushrooms (approx 1/4 lb.)	2 cups diced fresh mushrooms (approx 1/2 lb.)
4 tablespoons butter	1/2 cup butter
1/2 cup evaporated milk	1 cup evaporated milk
1/2 cup milk (nonfat, whole, 2%, all work)	1 cup milk (nonfat, whole, 2%, all work)
1/2 teaspoon dried onion flakes	1 teaspoon dried onion flakes
4 pinches celery seeds	1/4 teaspoon celery seeds
4 pinches garlic powder	1/4 teaspoon garlic powder
1/2 teaspoon salt (more to taste)	1 teaspoon salt (more to taste)
1/4 teaspoon pepper	1/2 teaspoon pepper
2-1/2 tablespoons sweet rice flour	5 tablespoons sweet rice flour
1/4 cup milk	1/2 cup milk

Melt 1 t butter in heavy saucepan over medium heat.
Add mushrooms and sauté’ for 1 minute.
Remove mushrooms from pan and reserve.
(Mushrooms will now measure approx. 1/2 cup. One half cup of canned, drained mushroom bits can be substituted for mushrooms and 1 T butter, if desired. If so, skip sauté’ step.) In same saucepan, heat 4 T butter, evaporated milk, and 1/2 cup milk.
Stir in onion flakes, celery seed, garlic powder, salt and pepper.
Separately, make a smooth paste of the sweet rice flour and 1/4 cup milk.
Add paste slowly to the heating mixture.
Stir constantly until thickened.
Stir in reserved mushrooms and heat through.

This is equivalent to one can condensed cream of mushroom soup. May be frozen.

For “Cream of Celery Soup”: Substitute 1 cup diced celery for fresh mushrooms

For “Cream of Chicken Soup”: Substitute 1 cup diced raw chicken for fresh mushrooms and sauté’ for 3 minutes OR substitute 1/2 cup diced COOKED chicken for canned mushrooms.

NOTE: Use in casserole recipes or add 1 cup milk for soup.

_{Nutrition Facts: Calculated for 1 can condensed soup 482g (Recipe makes 1 can condensed soup), Source: RecipeZaar.com. Calories 915, Calories from Fat 670 (73%), Total Fat 74.5g 114%, Saturated Fat 46.6g 232%, Polyunsat. Fat 3.0g, Monounsat. Fat 20.0g, Trans Fat 0.0g, Cholesterol 214mg 71%, Sodium 1800mg 75%, Potassium 969mg 27%, Total Carbohydrate 46.3g 15%, Dietary Fiber 1.8g 7%, Sugars 2.1gm, Protein 19.5g 38%, Vitamin A 2528mcg 50%, Vitamin B6 0.4mg 21%, Vitamin B12 1.0mcg 16%, Vitamin C 7mg 12%, Vitamin E 1mcg 4%, Calcium 582mg 58%, Magnesium 75mg 18%, Iron 1mg 6%}

About Monosodium Glutamate

Monosodium glutamate (MSG) is a flavor enhancer that can cause adverse effects, including migraine headaches, nausea and certain forms of glaucoma. Read labels carefully to check for ingredients that may contain MSG.

Avoid these food additives, which always contain MSG:

hydrolyzed vegetable protein
hydrolyzed protein
hydrolyzed plant protein
plant protein extract
sodium caseinate
calcium caseinate
yeast extract
textured protein
autolyzed yeast
and hydrolyzed oat flour

Look for the following additives, which frequently contain MSG:

malt extract
malt flavoring
bouillon
broth stock
flavoring
natural flavoring
natural beef or chicken flavoring
seasoning and spices

Be wary of these additives, which may contain MSG:

Carrageenan
Enzymes
soy protein concentrate
soy protein isolate
and whey protein isolate

Tips & Warnings

MSG is frequently found in all kinds of restaurants, NOT just Asian.
MSG is used in thousands of packaged foods, including many so-called health foods. Packaged foods designed for children tend to be especially high in MSG.
Contact the distributors of foods containing the above additives to see whether they contain MSG.

Resources: There is a wonderful, wonderful website out there at http://www.msgtruth.org/.

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