Mix Recipes

Transcript

MIX RECIPES 2012 Presented by Debbie Kent peaceofpreparedness.com BREAKFASTS Apple Oatmeal Mix 3 c. quick oats ½ c. chopped dried apples ½ c. non-dairy creamer pdr. ½ c. brown sugar 2 t. cinnamon 1 t. salt Combine all ingredients and store in airtight container. To Make: put ½ c. mix in bowl; add 2/3 c boiling water; stir. Let stand 2 minutes, stir; then eat. Belgian Waffle Mix 6 c. flour 2 c. cornmeal ¾ c. milk powder ¾ c. butter powder ¾ c. white sugar 2/3 c. egg powder ½ c baking powder ¼ c. cornstarch 1 T. salt 1 T. powdered vanilla Mix and store in airtight container. To Make: Mix 1 ½-2 c. mix with 1 c. water. Let sit a few minutes then cook on greased waffle iron. Makes 4-5 waffles. Buttermilk Waffle Mix 2 c. flour 1 ¼ c. buttermilk powder 1 c. milk powder 2 T. sugar 2 t. baking powder 1 t. baking soda ½ t. salt 2 T. egg powder* 1c + 2 T water 2 T vegetable oil Combine and store in airtight container. To Make: Mix 2 c. mix with water and oil and gently stir with spoon. For each waffle, pour ½ c. batter unto hot, greased waffle iron. *If using regular eggs: omit egg powder and ¼ c. water and add eggs when mixing. Creamy Oatmeal Packets $ .13 per packet 5 c quick oats 2 1/2 c. oat powder* 1 1/4 c. coffee creamer 2 1/2 t. salt Put ½ c in each snack size bag. Store in an airtight container. Makes 20 packets. *To make powdered oats: blend quick oats, ½ c. at time in blender until powdered. To serve: 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. To make One Packet: ¼ c. quick oats 2 T. oat powder 1 T. coffee creamer Pinch salt 1-2 T sugar-opt Variations: Apple-Cinnamon Oatmeal- To each packet add 1-2 T. sugar, 1/4 tsp. cinnamon, and 2 T. chopped dried apples. Sweetened Oatmeal- To each packet add 1-2 T, sugar or artificial sweetener. Brown Sugar/Cinnamon Oatmeal - To each packet add 1-2 T. brown sugar & 1/4 t. cinnamon Oatmeal w/Raisins & Brown Sugar - To each packet add 1 T. brown sugar and 1 T. raisins. Health Nut Oatmeal - To each packet add 2 T. any kind of wheat germ Fruit & Cream Oatmeal - To each packet add 1 T. non-dairy coffee creamer and 2 T. dried fruit Fun Fruit Oatmeal - To each packet, add 6-7 pieces of 'fruit snack' type dehydrated fruit. Confetti Oatmeal - To each packet, add 1 t. decorative cake/cookie sprinkles. S'More Oatmeal - add 6 mini marshmallows and 1 T. Milk Chocolate Chips to each packet. Cookies n Cream Oatmeal - add 1 crushed Oreo cookie and 1 T. non-dairy coffee creamer to each packet. Hot Cereal Mix 1 c. rolled oats 1 c. wheat flakes 1 c. barley flakes 1 c. instant dry milk ½ t. cinnamon ½ t. nutmeg 1 c. dried fruit Mix grains together and toast in oven at 450° for 5-7 minutes, stir occasionally. Remove from heat, stir in dry milk, spices and fruit. Store in air tight container. To serve: add hot water and mix. Makes 4 servings. 1 Pancake Mix 4 c all-purpose flour 3 T baking powder 2 t baking soda 1 t salt 3 T sugar 1 T egg powder ¼ c. non-instant milk 1 c + 2 T water 1 T oil or melted butter Mix the above Ingredients together and store in a jar. For the pancake batter: For each 1 cup pancake mix, add water and oil. Do not overmix. Heat a flat griddle or pan over medium-high heat. Spoon drops of 1 1/2 to 2 tablespoons of batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it. Apple Pancakes 1 c. rehydrated DH apple slices 2 c. Quick Mix 1 T. egg powder, sifted ½ t. cinnamon 1 ½ c. water Whisk together dry ingredients. Drain apples, reserving juice; chop finely. Add apples and water to dry ingredients; whisk just until combined. Let stand 5 minutes. Cook in hot oiled griddle. Makes 10 pancakes. Whole Wheat Homemade Pancake Mix Amanda Wilding 16 c whole wheat flour 2/3 c baking powder 8 t salt 1-2 c shortening 1 c powdered honey 2 ½ c powdered milk 2 ½ Cups Powdered Egg (Don’t put in the powdered eggs if you want to use fresh eggs later) Mix all the ingredients together in a large bowl. We use our hands to do the mixing. Squish the shortening into the flour as you mix. The pancake mix will last about a month on the shelf. If you’re not going to use it up in a month, store it in the refrigerator. If you don’t have a big family, cut the recipe in half. When it’s time to make pancakes just add water. Remember to add in the eggs if you didn’t put powdered eggs in the mix. Buttermilk Pancake Mix 8 c. all purpose flour ½ c sugar 1 c. dry buttermilk powder 4 t. baking soda 3 T. baking powder 2 t. salt Combine all the ingredients and whisk together to distribute evenly. Store your pancake mixes in an air-tight container in a cool place and it should last a long time. To use your mix: Whisk one egg with 1-1/2 cups mix. Add 2 T melted butter or oil to the egg. Add 1 cup water to the egg mixture. Add the liquid mixture to the mix and stir until just combined. The batter will probably be too dry so add more water to reach the desired consistency. Variations: Chocolate Chip Buttermilk Pancakes (Add mini milk chocolate chips Peanut Butter Chip Buttermilk Pancakes (Add mini peanut butter chips Walnut Buttermilk Pancakes (Add chopped walnuts and dates). Apple Cinnamon Buttermilk Pancakes (Add grated fresh apples or Fuji dry apples plus cinnamon). Baked Apple Pancakes (Add grated fresh apples or Fuji dry apples plus maple flavoring). Cranberry Nut Buttermilk Pancakes (Add chopped walnuts and dry cranberries). Caramel Pear Buttermilk Pancakes (Add diced dry pears plus a touch of nutmeg and a little cinnamon Fresh Peach and Pecan Buttermilk Pancakes (Add chopped fresh peaches and chopped pecans plus a touch of lemon and nutmeg). Banana Pecan Buttermilk Pancakes (Add a mashed banana and a little banana flavoring along with cinnamon and chopped pecans). Fresh Strawberry Buttermilk Pancakes (Add fresh strawberries thinly sliced and a touch of lemon Tropical Coconut Banana Buttermilk Pancakes (Add flaked coconut and mashed bananas). Honey Buckwheat Sour Cream/Buttermilk Pancakes (Add fourth of a cup buckwheat flour for every cup of flour. Sweeten the pancakes with honey powder instead of sugar). Pumpkin Buttermilk Pancakes (For each 1½ cups of flour, add 1 t cinnamon, 1/4 t nutmeg, 1 T brown sugar, and 3/4 c canned or pureed pumpkin). 2 DESSERTS Brownie Mix 6 c. flour 4 t. baking powder 8 c sugar 8 oz cocoa powder Mix and store in airtight container. Makes 15 c. brownie mix. 4 t. salt Best Brownies ¼ c. butter/margarine 2 eggs 1 t. vanilla 2 ¼ c. Brownie Mix ½ c. chopped nuts (opt) Mix all ingredients until smooth. Pour into greased 8” square pan. Bake at 350° for 30-35 minutes. Chewy Chocolate Cookies ¼ c. butter/marg. Melted 2 eggs 2 ¼ c. brownie mix ½ t. baking soda ¾ c. flour 1 t. vanilla Combine wet ingredients until blended. Add dry ingredients, blend well. Drip by heaping teaspoons on greased baking sheets. Bake at 375° for 10-12 minutes. Makes 36 cookies. Cake Mix 10 c. flour 6 ¼ c sugar 1 c. cornstarch 5 T. baking powder 1 T salt 2 ½ c. vegetable shortening Sift dry ingredients together. Use a pastry blender or mixer to cut in shortening until it resembles cornmeal. Store in air tight container. Makes 17 cups. Lemon Pound Cake 5 c. Cake Mix ¼ c. vegetable shortening 1 c. sugar 1 c. milk 5 eggs ¼ c. lemon juice 1 ½ t. lemon extract 1 t. vanilla Combine cake mix, shortening and sugar, beat until fluffy. Add milk, a little at a time, then add eggs, one at a time until creamy. Beat in lemon juice and extracts. Pour into greased and floured 12-cup bundt pan. Bake at 350° for 1 hour and 20-25 minutes. Yellow Cake 5 c. Cake Mix 1 ¼ c. milk (5 T. milk pdr + 1 ¼ c. water) 1 t. vanilla 3 eggs (3 T egg powder + 1/3 c. water) Mix all ingredients except eggs until fluffy Add eggs one at a time; beating between eggs until fluffy. Pour into greased and floured 9x13” pan. Bake at 350° 35-40 minutes. White Cake: only use egg whites (or egg white powder) Cookie Master Mix 9 c. flour 4 t. baking soda 2 t. salt 3 c. sugar 2 ¼ c. brown sugar 1/4 c. egg powder 2 c. shortening 4 t. powdered vanilla Blend all together well, using mixer or whisk, until shortening is in little pieces. Store in airtight container, up to 6 months. Hint: You can delete the powdered vanilla and just at 1 t. liquid vanilla to cookie batter. Butterscotch Pecan Cookies 3 c. Cookie Mix ¾ c. butterscotch chips ½ c. chopped pecans 2-3 T. water Mix all ingredients together. Roll dough into 1” balls and drop on greased cookie sheet. Bake at 375° for 8-10 minutes. Carrot Spice Cookies 3 c. Cookie Mix ¾ c. raisins ½ c. grated carrots ¾ t. pumpkin pie spice ½ c. chopped nuts 2-3 T. water Plump raisins in hot water and drain. Mix all ingredients together. Roll dough into 1” balls and drop on greased cookie sheet. Bake at 375° for 8-10 minutes. 3 Chocolate Chip Cookies 3 c. Cookie Mix ¾ c. chocolate Chips 2-3 T. water ½ c walnuts (opt) Mix all ingredients together. Drop by teaspoon on greased cookie sheet. Bake at 375° for 8-10 minutes. White Chocolate Macadamia Nut: Replace chocolate chips with ¾ c. white chocolate chips and add ½ c. chopped macadamia nuts. Mint Chocolate Chocolate Chip Cookies Add ½ c. baking cocoa and 1 t. mint extract Chocolate Toffee Crunch Cookies: Replace chocolate chips with 1 c. broken Heath candy bars. Raisin cookies - follow recipe above except use 1 cup raisins instead of chocolate chips. Date cookies - follow recipe above except use 1 cup finely chopped dates instead of chocolate chips. Coconut cookies - follow recipe above except use 1 cup flaked coconut instead of chocolate chips. Butterscotch cookies - follow recipe above except use 1 cup butterscotch chips instead of chocolate chips. Candied fruit cookies - follow recipe above except use 1 cup chopped candied fruit instead of chocolate chips Fudge Balls 2 1/2 c. Cookie Mix ½ c. baking cocoa 2-3 T. water Powdered sugar Mix all ingredients except powdered sugar together. Shape dough into 1” balls, roll in powdered sugar and bake on greased cookie sheet at 375° for 7-9 minutes. Ginger Cookies 3 ½ c. Cookie Mix ¼ c. molasses ¼ t. cinnamon 2 t. ginger ¼ t. cloves 1 t. lemon juice 2-3 T. water Mix all ingredients together. Drop by rounded teaspoon onto greased cookie sheet. Bake at 375° for 8-10 minutes. Hawaiian Cookies 3 c. Cookie Mix ½ c. macadamia nuts ½ c. coconut flakes ½ c. dried pineapple 2-3 T. water Mix all ingredients together. Drop by teaspoon on greased cookie sheet. Bake at 375° for 8-10 minutes. Holiday Chunk Cookies 3 c. Cookie Mix ¾ c. white chocolate Chips ¾ c. craisins ½ c. chopped walnuts 2-3 T. water Mix all ingredients together. Drop by teaspoon on greased cookie sheet. Bake at 375° for 8-10 minutes. Lemon Poppy Seed Cookies 3 c. Cookie Mix 1 t. lemon extract 2 t. poppy seeds 1 t. grated lemon peel 2-3 T. water Mix all ingredients together. Roll into 1” balls and bake greased cookie sheet at 375° for 8-10 minutes. Molasses Cookies 3 ½ c. Cookie Mix ¼ c. molasses ¼ t. cinnamon ¼ t. ginger ¼ t. nutmeg ¼ t. cloves 2-3 T. water Mix all ingredients together. Drop by rounded teaspoon onto greased cookie sheet. Bake at 375° for 8-10 minutes. Peanut Butter And Jelly Cookie Bites 1 1/2 c cookie mix 1/2 c creamy peanut butter 1 T water 3/4 c finely chopped peanuts 1/4 c jam or preserves, any flavor Heat oven to 375°F. Combine Cookie Mix, peanut butter, egg, water and vanilla in large mixing bowl. Stir until well blended. Form into 1-inch balls. Roll in chopped peanuts. Place 2-inches apart on cookie sheet. Bake 8-10 minutes or until lightly browned. Using the rounded handle of wooden spoon, make an indentation about 1/2-inch wide in each cookie. Fill with 1/4 t jam. Cool completely on cooling rack, 4 Peanut Butter Chocolate Chip Cookies 3 c. Cookie Mix ¾ c. chocolate Chips ¼ c. peanut butter 2-3 T. water Mix all ingredients together. Drop by teaspoon on greased cookie sheet. Bake at 375° for 8-10 minutes. Pecan Cookie Bars 3 c Cookie Mix 3 T Butter Shortening 1-14 oz. Sweetened Condensed Milk 1/2 c brown sugar 2 c coarsely chopped pecans: Heat oven to 350°F. Line 13x9-inch baking pan with foil, extending foil to the edge of pan. Coat with no-stick cooking spray. Mix Cookie Mix and shortening with a fork until evenly moistened. Pat evenly in bottom of prepared pan. Bake 15 minutes. Whisk sweetened condensed milk, egg, brown sugar and vanilla until blended. Stir in pecans. Spread evenly over partially baked crust. Bake 25-28 minutes or until golden brown and center is set. Cool completely. Cut into 48 bars Pumpkin Spice Cookies 3 ½ c. Cookie Mix 1/3 c. pumpkin 1 t. pumpkin pie spice ½ c/ chopped pecans (opt) 2-3 T. water Mix all ingredients together. Drop by rounded teaspoon onto greased cookie sheet. Bake at 375° for 8-10 minutes. Chocolate Cake Mix Crystal Godfrey, everydayfoodstorage.net 3 c all-purpose flour 2 c sugar 1/3 c baking cocoa 2 t baking soda 1 t salt 2 c water 3/4 c vegetable oil 2 t vanilla extract 2 t white vinegar In a large bowl, sift together dry ingredients. Add the water, oil, vanilla and vinegar; mix well (batter will be thin). Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Frost or sprinkle with powdered sugar Yield: 12-15 servings Old Fashioned Yellow Cake 2 c all-purpose flour, sifted 1 -1/4 cup sugar 1 T baking powder 1 t salt 1/2 c butter, softened 1 c milk (4 T. milk pdr +1 c milk) 1 t vanilla extract 2 eggs Preheat oven to 350° F. Grease and flour two 8-inch cake pans. In a large mixing bowl sift flour and sugar, baking powder and salt. Add butter, milk and vanilla. Beat with a hand mixer on medium speed for 2 minutes, occasionally scraping sides of bowl. Add eggs, beat for 2 more minutes. Pour batter into prepared pans, dividing equally among both. Bake 30 to 35 minutes or until toothpick comes out clean. Cool in pans on wire racks 10 minutes. Turn out and cool thoroughly on wire racks. Dust with powdered sugar, Frost with cream cheese or whip cream frosting. If using whip cream frosting the cake must be refrigerated. Rice Pudding Mix 1 c white rice 1/2 c sugar ½-1t cinnamon 1/2 t salt 1/4 t vanilla powder (opt) 1 c non-instant, dry milk 1/3 c powdered butter To cook add: Put mix and 4 1/5 to 5 cups of water (depending on what consistency you like), in a sauce pan, bring to a boil, cover and simmer for 20 minutes. DRINKS Hot Chocolate Mix 10- 2/3 c instant milk 1-6 oz jar non-dairy creamer 2 c. powdered sugar 1-6 oz can Instant Chocolate drink mix Variation: Substitute 2 c. unsweetened cocoa for Chocolate Drink Mix and add increase sugar to 4 cups. To Make: Mix 3 T. Hot Chocolate Mix and 1 cup hot water, stir, drink. Mexican Hot Chocolate Mix 1 ¾ c. non-fat dry milk ¼ c. cocoa powder 3 T. brown sugar ½ c. instant chocolate milk powder ½ t. ground cinnamon Mix together mix and store in airtight container. To Make: Place 2 T. in mug, add ¾ c. boiling water, stir. Drink. 5 BREADS Cornbread Mix 5 c flour 5 c cornmeal 3-1/3 c white or brown sugar 1-1/3 c margarine or butter pdr. 1/4 c milk or buttermilk pdr. 1/2 c. egg white or whole egg pdr 2-1/2 t baking soda 1 T baking powder 2- 1/2 t salt Store in plastic container or ziplock bag in fridge or freezer until ready to use. Makes 14 cups of mix. For a 9” x 9” pan of cornbread (we prefer in pan rather than as muffins — for some reason, tastes more moist), mix 3 cups of above mix with 1 cup of water. Bake at 350° for 30-40 minutes. Great with honey butter! Master Muffin Mix 9 c flour 1 1/2 c sugar 3 T baking powder 1 c+ 2 t buttermilk pdr or dry milk 1 T baking soda 1 T salt 1 1/2 t ground cinnamon 1 1/2 t ground nutmeg Sift then stir together and store in cool place. Label and date. Stores 6 months. Makes 5 batches of 12 muffins each. Directions for 12 Muffins: 2 eggs 1 1/2 t. Vanilla 1 c. Water 1/2 c oil 2 ¾ c. Muffin mix In large bowl, stir muffin mix, eggs, vanilla, water, oil and any additional ingredients just until moistened. The batter should be lumpy. Preheat oven to 400°. Coat muffin tins with cooking spray or shortening. Fill muffin tins 3/4 full. Bake for 18-20 minutes, or until muffins are lightly browned. Muffin Add-In’s Apple Muffins 1 1/2 c. rehydrated apples 1 t. apple pie spice 1/2 c nuts or raisins Applesauce Muffins: 1/2 c applesauce omit oil Apricot Muffins: 1/2 c chopped dried apricots Banana Muffins: 1 mashed bananas 1/2 cup walnuts (opt) Blueberry Muffins: 1 c fresh, frozen or dried blueberries Bran Molasses Muffins: use only 1 1/2 c of muffin mix. Stir in: 2 cups bran cereal 1/4 cup molasses 1/2 c raisins Butterscotch Muffins: 12 oz butterscotch chips 1/2 c chopped nuts Carrot Muffins: 1 c grated carrots 1/2 c raisins 3/4 t. allspice Cashew Muffins: 1 c unsalted coarsely chopped cashews Cherry Muffins: 1 c fresh or dried pitted cherries Chocolate Chip Fudge Muffins: 3/4 c cocoa 1/4 cup sugar 1 1/2 c mini chocolate chips Coconut Muffins: 1 1/2 c toasted flaked coconut Cranberry Orange Muffins: 1/2 c nuts 1 c chop fresh/frozen cranberries 2 T orange juice 1/2 T orange peel Date Muffins: ½ c chopped dates 1/2 c chopped nuts Eggnog Muffins: 2 t. Rum extract 1 c eggnog (omit water ) before baking, top with mixture of: 2 t sugar 1/2 t. nutmeg 1/4 tsp. cinnamon Fig Muffins: 1 c dried chop figs /2 c. chop walnuts Fruit Muffins: 1 c dried, fresh or frozen diced fruit Garden Fresh Muffins: 1/2 c grated carrots 1/2 c grated zucchini 1/4 t. ground cloves Gingerbread Muffins:1 t. ground ginger ¼ c molasses 1 c raisins Granola Muffins: reduce muffin mix to 2 cups and add: 3/4 c granola Grapenuts Muffins: reducw mix to 1 c and add: 1-1/4 cups grape nuts 1/2 t. allspice Cream Cheese Muffins: 8 oz. pkg cream cheese 1/4 cup sugar 1 eggs drop this mix by T. onto top of muffins before baking. Jam Muffins: 3/4 c jam or preserves 1 c chopped nuts (op) Kisses And Hugs Muffins: 3/4 c cocoa 1/4 c sugar After filling muffin tins 3/4 full, drop one hershey's kiss into the center of each muffin, pushing down slightly until kiss is covered. Lemon Muffins: omit 1/2 c water and replace with 1/2 c lemon juice use 2 eggs 1/4 cup chopped nuts 6 Lemon Poppy Seed Muffins: 1 pkg (3.4 oz each) instant lemon pudding mix 2 T. Poppy seed use 2 eggs omit 1/2 c water and replace with 1/2 c lemon juice Mandarin Muffins: Add ½- 11 oz can mandarin oranges chopped and undrained; reduce water to 1/2 3/4 c shredded carrots Maple Muffins: reduce water to 3/4 c 3 T. Maple syrup Marmalade Muffins: ¾ c orange marmalade 1/2 c chopped nuts (opt) 1/2 c orange juice (omit 1/2 cup of the water) Oatmeal Muffins: Reduce muffin mix to 2 cups and add: 1/2 cup oats use 2 eggs up to 1 c raisins or grated apples Orange Muffins: 1 c sour cream 1/2 c nuts or coconut (opt) 1 can (11 oz.) mandarin oranges, drain use 2 eggs Peanutty Muffins: 1 1/2 c peanut butter chips 1/4 c chopped peanuts Peanut Butter Banana Muffins: 1/2 c peanut butter 1/4 c chopped peanuts 1-1/2 mashed bananas Peanut Butter And Jelly Muffins: drop 1 tb. Jam into each muffin before baking. 1/2 c peanut butter 1/4 c chopped peanuts Pecan Muffins: c chopped toasted pecans 1/2 t. Maple extract Pineapple Carrot Raisin Muffins: 1/2 c grated carrots, 1/2 c crushed pineapple, drained 1/2 c raisins 1/2 c walnuts, chopped (opt) Pineapple Macadamia Muffins: 1/2 t. ground cloves 1 sm.can crushed pineapple, drained 1/2 c. macadamia nuts, chopped Pumpkin Muffins: 1 c pumpkin 1/2 T. Pumpkin pie spice 1/4 c chopped nuts and raisins Sesame Seed Muffins: 1/2 c toasted sesame seeds before baking, top with mix of: 1/4 cup nuts 2 T. Brown sugar 2 T. Sesame seeds 1 T. Flour 1/4 t. cinnamon 1/4 t. nutmeg Tropical Treat Muffins: 1/2 c dried mango or papaya, chop 1/2 c chopped banana chips 1/2 c macadamia nuts, chop 1/4 c coconut 1/4 c sour cream 1 t. lemon peel, grated Vanilla Muffins: 1 packages vanilla chips Walnut Muffins: 3/4 cups chopped walnuts Wheat Germ Muffins: use 2 eggs 1-1/3 c. Wheat germ 1/4 c extra water before baking, top muffins with mix of: 1/4 c. Wheat germ 1 T. Sugar Zucchini Muffins: 1 cups grated zucchini 1 T. Cinnamon 1/2 c chopped nuts (opt) Muffin and Quick Bread Topping Choices Streusel Topping 1/2 c sugar 1/2 t cinnamon mix dry ingredients together then cut in 1/4 c cold butter until mixture is crumbly. 1/3 c flour Crunchy Topping 1/2 c rolled oats 1/2 c flour 1/4 c brown sugar 1 t. ground cinnamon ¼ c. softened butter mix dry ingredients then cut in 1/4 cup softened butter with fork or pastry cutter until crumbly. Moist Pie Crust Mix 20 c (5 lbs.) all-purpose flour 2 T salt 1 (3 lb.) can vegetable shortening 3 c cold water ¼ c all-purpose flour, if desired Combine flour& salt in large bowl, mix well. With pastry blender, cut in shortening until evenly distributed— mixture will resemble cornmeal. Add cold water all at once, mix lightly until flour absorbs all the water and texture resembles putty. If dough is too sticky, sprinkle a little flour over top and mix until dough barely clings together in bowl. Divide dough into 10 oblong rolls. Wrap each roll well with plastic wrap and heavy foil. Freeze. Use within 12 months. Make enough for 10 double-crust pies or 20 single-crust pies. 7 Snack Cake Mix 8-3/4 c all-purpose flour 2 T baking soda 1 T salt 5-1/4 c granulated sugar ¾ c. whole egg powder Mix the Snack cake mix and divide in 6 equal portions of about 2 1/3 cups. 1/3 c oil 1- 1/2 c water 1/2 c pineapple crushed 1 c dehydrated carrots 1 c walnuts 2 T flax meal (opt) 1 t ground cinnamon 1/2 c raisins (opt. To Make: Add wet ingredients and Mix before baking at 350° F for about 25 minutes. Quick Bread Mix dehydrate2store.com ½ t. ground cloves 1 C powdered milk ½ t. allspice 1 ½ C brown sugar 3 t. ground cinnamon 8 C flour 5 t. baking soda ½ t. ground ginger 5 t. baking powder 2 t. salt Mix all dry ingredients together in a large mixing bowl and blend for several minutes. Place 3 ¼ cups of mix into three separate vacuum bags(each bag will make one loaf. or quart size jar). Put in one 100 cc Oxygen pack, vacuum seal and date. (Good for about 5 years). Quick Bread dehydrate2store.com 3 ¼ c. Quick Mix 2 T egg Powder 1/3 c. oil 1 1/3 c. water Mix-In (optional) Mix all ingredients until smooth. Spoon batter into well greased 9x5 loaf pan. Bake at 325° for 50 minutes. Hint: If adding non-rehydrated fruits or vegetables, add ¼ c. more water. Mix-Ins Suggestions Apple: Add 1 c. dry DH apple pieces and ¼ c. water to batter. Banana Nut: Soak 1 c. broken banana chips in 3/4 c. boiling water for 15 minutes, mix with fork and add to batter along with ½ c. chopped nuts. Carrot-Pineapple: Blend ½ c. DH carrots and ½ c. canned pineapple in blender with 1 c. water (original recipe) plus 1/4 c. water. Fold into bread batter. Cranberry White Chocolate Macadamia Nut: Soak 1/2 c. cranberries in 1/2 c. boiling water for 10 minutes. Mix into batter with 1 c. white chocolate chips and ½ c. chopped nuts add to batter. Raspberry/Blueberry Nuggets: Add ½ cup to batter. Pumpkin Chocolate Chip: Add 1 c. rehydrated or canned pumpkin and 1 c. chocolate chips to batter. Whole Wheat Quick Mix 5 c. whole wheat flour 5 c. white flour 1/3 c. + 2 T. baking powder 1 ½ c. non-instant powder milk 3 1/2 t. salt 1/3 c. sugar 2 c. vegetable shortening (1 ¼ c. DH shortening) 2 t. cream of tartar Sift dry ingredients together. Mix together well. Cut shortening into dry ingredients until it looks like cornmeal. Store in tightly covered container in cool place. 8 QUICK MIX Quick Mix 10 c. flour 1/3 c baking powder 1 T salt 1 c. non-instant milk ¼ c. sugar 1 T cream of tarter 2 c shortening Mix all dry ingredients; then mix in shortening until thoroughly combined. Use like Bisquick. Beef Tamale Pie 1 can beef chunks 1-4oz can chopped green chiles 1 T. taco mix 1 c. shredded jack cheese ½ c. quick mix ½ c. cornmeal ¾ c. milk/water 1 egg (1T egg pdr + 2 T water) 1 can corn w/peppers Mix beef, chilies and taco mix. Put in bottom of 9” pie plate, sprinkle with cheese. Mix remaining ingredients pour over top of meat mixture. Bake at 400° for 25-30 minutes. Biscuits 2 ½ c. Quick Mix 2/3 c. water Stir ingredients until mixed, beat 30 times. If sticky, add more mix if needed to make dough easy to handle. Sprinkle cutting board with mix, roll dough in; knead 10 times. Press or roll ½” thick. Cut into 2” circles. Bake at 450° on ungreased cookie sheet for 8-10 minutes, just until lightly browned. Cheese-Garlic Biscuits 2 c. Quick Mix ½ shredded cheese/parmesan 2/3 c. milk/water 2 T. butter/marg. Melted ½ t. garlic powder 1 t. dried rosemary (opt) Mix all ingredients together. Drop by heaping tablespoon onto ungreased baking sheet. Bake at 450° for 8-10 minutes. Chewy Peanut Butter Cookies 1 c. peanut butter 1 can sweetened condensed milk 2 c. Quick Mix 1 t. vanilla 2 T. sugar Mix peanut butter, vanilla and milk until smooth. Stir in quick mix until blended. Shape into walnut sized ball. Roll in sugar. Bake at 375° on ungreased cookie sheet. Flatten top of ball with fork in crisscrossed shape. Bake for 7-9 minutes. Do not over bake. Chicken Chili with Cornbread Dumplings Dumplings 1 1/3 c Quick Mix 2/3 c cornmeal 2/3 c. milk/water 1 t. chili powder Mix dumpling ingredients together and set aside. Chili 2 cans chunk chicken 1 ½ c water 1 can cr. of chicken soup 1 can white beans, drained 1 can corn w/peppers 1-4 oz can green chilies 1 t. cumin Mix chili ingredients together in 5 quart pot, bring to a boil and simmer. Drop dumplings onto mixture, cover and cook 13-15 minutes or until dumplings are done. Chicken Enchilada Pie 1 can chunk chicken 1-4oz can green chilies ½ c. enchilada sauce ½ c Quick Mix 1/2 c cornmeal ½ c milk/water 1 egg (1T egg prd + 2T water) 1 can corn w/peppers Mix chicken, chilies and enchilada sauce in ungreased 9-inch pie plate. Mix remaining ingredients and spoon over chicken mixture. Bake at 400° for 22-27 minutes. Top with 1 cup shredded cheese if desired. Chicken-Veggie Casserole 1 can cheddar cheese soup 1 c. milk 2 T. dry minced onion 2 cans mixed vegetables 1 can chunk chicken 2 c. Quick Mix 2 T. mayo 1 egg Mix quick mix and mayo, set aside. In 11x7 casserole dish mix: soup, milk and onion until smooth. Add in veggies and chicken, mix throughly. Top with 1st mixture. Bake at 400°, uncovered for 25 minutes. 9 Coffee Cake Topping 2/3 c Quick Mix 2/3 c brown sugar 1 t. cinnamon 3 T. butter shortening Mix topping ingredients together and set aside. Batter 2 c. Quick Mix ½ c milk/water 2 T. sugar 1 ½ t. vanilla 1 egg (1T. egg pdr + 2 T water) Mix all batter ingredients until blended. Spread 1 c. in bottom of greased 9” round pan. Sprinkle with ¾ c. of topping. Drop remaining batter on topping and carefully spread. Sprinkle with remaining topping. Make at 375° for 20-24 minutes. Let stand 30 minutes then eat. Carrot-Walnut Cake: Add 1 ½ t. pumpkin pie seasoning; 1/2 c. chopped walnuts; 1/2 c. shredded carrots and an additional ¼ c. water. Pour all batter into pan. Top with all toppings. Bake 30-35 minutes. Donut Holes 2 c. Quick Mix 2 T. Sugar 1 t. cinnamon 1/8 t. nutmeg 1egg (1T. egg powder+2 T water) 1/3-1/2 c. water ¼ c. melted butter/margarine ½ c sugar Mix together: quick mix, sugar, spices, egg and water until soft dough forms. Place dough on flour sprinkled surface, knead 5 times. Form into walnut sized balls, roll until smooth. Bake on ungreased baking sheet at 400° for 8-10 minutes. While still hot roll in melted butter, then sugar. Makes 2 dozen. Easy Pot Pie 2 cans mixed vegetables 1 can chunk chicken ¾ c white sauce mix 1/2 t. salt ¼ t. pepper ½ t thyme ¼ t. sage ½ t. garlic powder 2 t. chicken bouillon 1 c. Quick Mix 1 T. egg powder 2/3-3/4 c water Mix white sauce mix, spices, bouillon and 1 ½ c water in medium saucepan. Bring to boil and simmer until thickened. Mix vegetables, chicken and white sauce and put in 2 qt casserole. Mix quick mix, egg powder and water. Pour over vegetable mix. Bake at 400° for 30 minutes. Hint: Cream of Chicken soup mixed with 1 can water may be substituted for white sauce. French Apple Pie Topping: ½ c Quick Mix ¼ c brown sugar 1/4 c. chopped nuts 2 T butter/margarine Mix until crumbly and set aside. Pie: 3 c. reconstituted apple slices 1 t. cinnamon ¼ t. nutmeg ½ c Quick Mix ½ c. sugar ½ milk/water 1 T butter/marg. 2 eggs (2 T egg pdr+1/4 c water) Mix apples and spices. Spread in greased 9” pie plate. Stir together remaining pie ingredients. Pour over apple mixture and sprinkle with topping. Bake at 325° for 40-45 minutes. Fruit Cobbler 1/3 c sugar 1 T cornstarch ¼ t cinnamon 6 c. sliced fruit 2 t. lemon juice 2 T c water Topping 1 c. Quick Mix 2 T. sugar 2 T. powdered milk 1/3 c. water 1 T. butter/marg. Melted Mix topping ingredients and set aside. Mix sugar, cornstarch and cinnamon in medium saucepan. Add fruit, water and lemon juice. Heat to boiling; stirring frequently for 1 minute. Pour into ungreased 8-9” square pan. Drop topping by tablespoon on fruit mix. Sprinkle with 1 T. sugar. Bake at 400° for 20-25 minutes. Lemon Biscuit Pudding Biscuits ¼ c sugar 2 ½ c Quick Mix ½ c milk/water 1 t. grated lemon peel Reserve 1 ½ t sugar. In medium bowl mix together remaining biscuit ingredients. Drop by 9 spoonfuls into 8” square dish. Sprinkle with reserved sugar. Bake at 450° for 8-10 minutes. While baking make pudding. Pudding 1 c. evaporated milk/half and half ½ c. sugar 1 T. grated lemon peel 1 egg Beat all pudding ingredients together. Pour over hot biscuits, bake at 350° for an additional 18-20 minutes. 10 Pizza Crust 1 ½ c. Quick Mix 1/3 c. hot water Stir together and press onto 12” pizza pan. Top with sauce, cheese and favorite toppings Bake at 450° for 12-15 minutes. Shortcake 2 1/3 c. Quick Mix 1/3 c. sugar ½ c. milk/water 3 T. butter shortening Mix ingredients until soft dough forms. Roll out on floured surface, cut in 2” rounds or drop into six heaps, patting down slightly before baking. Bake on ungreased cookie sheets at 425° for 10-12 minutes. Split in half, top with sweetened fruit and whip cream. Velvet Crumb Cake Topping ½ c. coconut flakes 1/3 c. brown sugar ¼ c. chopped nuts 2 T. butter/margarine, soft 2 T. milk Mix and set aside. Batter ½ c. Quick Mix ½ c. sugar ½ c water 2 T. shortening 1 t. vanilla 1 egg(1T egg pdr+2T water) Beat all batter ingredients in large bowl for 4 minutes. Pour into greased 8” square pan. Bake at 350° for 30-35 minutes. Cool 15, spread topping over warm cake. Broil 3” from flame for 3 minutes, until topping bubbly and golden brown. SIDE DISHES Apple Almond Rice Mix R. Hatch 4 c uncooked rice 1-1/3 c slivered almonds, toasted 1-1/3 c chopped dried apples 1/4 c parsley flakes 1/4 c chicken bouillon granules Combine all ingredients in large bowl; mix well. Place 1-3/4 cup rice mix in each of 4 air-tight containers or zip-top plastic bags. Makes 4 rice mixes. To Make: Combine 1 rice mix, 1 cup water, 1 cup apple juice (use 1-3/4 cups total liquid for medium or short grain rice, 2-1/2 cups total liquid for brown rice) and 1 tablespoon butter or margarine (optional) in 2- to 3-quart saucepan. Reduce heat; cover and simmer 15 minutes (45 minutes for brown rice), or until rice is tender and liquid is absorbed. Fluff with fork. Serves 6. Chicken Continental Rice Mix 2 T. chicken bouillon 1 T. dried parsley 2 t. dry minced onion ¼ t. dried basil ¼ t. dried thyme 1/8 t. pepper 1/8 t. garlic powder 1 c. white rice Mix and store in foil packet or food saver bag. To Make: Combine rice mix and 2 cups water. Bring to a boil, cover, reduce heat and simmer 20 minutes. Dill-Lemon Rice Mix R.Hatch 4 c long grain rice, uncooked 5 T dried grated lemon peel 4 t dill or dill seed 2 t salt 8 t instant chicken bouillon To Make: Combine 1-1/2 c of mix, 2 c cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15-25 minutes until liquid is absorbed. Great with fish or chicken. Fruited Rice Mix (Gifts from a Jar: Soups, Chilies and More) ½ c. brown rice, uncooked 2 T. dried minced onion 1 T. dried parsley flakes 2 t. chicken bouillon 2 t. brown sugar ½ t. dried thyme leaves ¼ t. black pepper 1/8 t. ground red pepper ½ c. wild rice, uncooked ¼ c. dried apricots, dried ¼ c. cranberries, chopped ¼ c. raisins or currants 2 ¼ c. water 1 T. butter ¼-1/2 c. orange juice Combine all ingredients except dried fruit in large saucepan. Bring to a boil over high heat. Cover’ reduce heat and simmer 45-50 minutes or until rice is almost tender. Stir in Orange Juice and dried fruit. Simmer, uncovered, 15 minutes or until rice is tender. 11 Instant Refried Bean Mix 1 ½ c. pinto or black bean flour 1 ½ t. chili powder 1/8 t garlic powder (opt.) ½ t. cumin 1 t. dry minced onions (opt) 1 ½ t. salt Mix and store in airtight container. To prepare, whisk ¾ c. above mixture into 2 ½ c. boiling water. Cook while stirring, over medium heat for 1 minute, until mixture thickens. Add favorite salsa after cooking. Keep in fridge. Rice-A-Roni Mix 4 c. rice 1/2 c. parsley 1 t. garlic powder 2 c. angel hair pasta broken into very small pieces ¾ c. chicken bouillon 4 t. onion powder 1/2 t. thyme salt & pepper to taste Combine all ingredients and mix well and store in airtight container. To make: Melt 2 T. oil in a skillet. Add 1 c. of the mix. Stir and cook until lightly browned. Add 2 ¼ c. water. Bring to a boil. Reduce to low, cover and simmer for 15 minutes. To make Meal: Add 1 can of chicken and ¼ c. DH broccoli before simmering. Spanish Rice 1/2 T. dry minced onion 1 T. DH mixed pepper flakes 1 t. chicken bouillon ½ t. salt 1/8 t. garlic powder Dash crushed red pepper 1 c. white rice ¼ c. tomato powder Mix and store in air tight container. To Make: Soak onion and peppers until soft. Mix all ingredients into medium saucepan along with 3 c. water. Bring to a boil, cover, reduce heat, simmer and cook 20 minutes. Stove Top Stuffing Mix 6 c cubed bread 1 T parsley flakes 3 t chicken bouillon 1/4 c dried minced onion 1/2 c dried celery 1 t thyme 1 t pepper 1/2 t sage 1/2 t salt Preheat oven to 350°. Bake bread 8 to 10 minutes, cool. Dump all ingredients in a large bowl with cover, shake well to blend. To Use: Bring 1/2 c water and 2 T butter to boil in a saucepan, add 2 c stuffing mix. Mix with fork, cover, remove from heat. Let sit 5 minutes. Eat. SAUCE MIXES Alfredo Sauce Mix 1 c instant dry milk 1/2 c cornstarch 1 t garlic powder 1/2 t salt 2 c parmesan cheese Measure all ingredients & combineStore in an air-tight container. ½ c sour cream (opt) 1 1/4 c water Combine 1/3 C mix with wet ingredients, heat until thickened. 2 T. onion flakes 1/2 t white pepper Cheese Sauce Master Mix 4 1/2 c. cheese powder 2 2/3 c. powdered milk 2 2/3 cups flour 1 t. white pepper 2 2/3 c. butter/marg. pdr 1 t. onion powder 1 t. dry mustard 1 t. salt Combine and store in airtight container. To Make: Combine 1 c. water and 1/2 c. mix with whisk, bring to boil over medium heat, simmer and stir until hot and smooth. Cheese Sauce Mix-single serving 1/3 c DH cheese powder 3 T. non-instant milk powder 3 T. DH butter powder 3 T. flour 1/4 t. salt 1/8 t. white pepper 1/8 t. onion powder 1/8 t. dry mustard Combine all ingredients in a small bowl and mix thoroughly with wire whisk. Store in tightly closed container in the refrigerator. To Make: Combine 1 cup hot tap water with 1/2 cup Cheese Sauce Mix in a small saucepan over medium heat. Bring to a boil, stirring constantly with a wire whisk. Makes 1 cup sauce. 12 Au Gratin Potatoes 4 c. water 1 c. cheese Sauce Mix 1 t. dried parsley ¼ t. dry mustard 2 c. dry potato slices In 4-qt. casserole dish, combine all but potatoes with a wire whisk. Add potato slices. Bake uncovered at 350º for 45-60 minutes. Nacho Potatoes 6 c. water 1 c. cheese sauce mix ½ c. salsa or Picante Sauce 3 T. flour 1/4 t. onion powder 2 c. dehydrated potato slices* Whisk everything but potatoes together in 4 qt. casserole dish. Then add potatoes. Bake at 350°, 45-60 minutes. *DH potato dices or rice may be substituted. Chicken Gravy Mix 1 1/3 c. instant milk powder ¾ c. instant flour 3 T. chicken bouillon 1.4 t. ground sage 1/8 t. ground thyme 1/8 t pepper ½ t. butter/margarine To Make: Whisk gravy mix into 1 cup cold water. Stir over medium heat until smooth and thickened, 2-3 minutes. Country Gravy Mix 1 c. flour 2/3 c. powdered milk 2 T. beef bouillon ¼ c. butter or marg. powder 1 T. dry, chopped onion 1 t. onion powder ¼ t. ground sage ¼ t. ground thyme Mix and store in pint jar. To Make: Combine and whisk smooth in a saucepan: 3 c. hot water and 1 c. gravy mix. Bring to boil stirring constantly until thickened. Add more water if desired for thinner consistency. Italian Tomato Sauce Mix ½ c. tomato ¼ c. dry minced onion 1 t. sugar 4 t. dry parsley ½ t. dry sage ½ t. ground rosemary ½ t. garlic powder 1/2 t. ground thyme ¼ t. salt ½ t. oregano 1/2 t. pepper Mix and store in airtight container. To Make: Put 2 cups water in a saucepan, whisk in remaining ingredients. Bring sauce to a boil, simmer 10 minutes. Tomato Sauce Mix 3 c. tomato powder 5 T. cheese powder 4 T. sugar 2 T + 2 t. beef bouillon powder 2 T + 2 t. cornstarch Mix together and store in pint jar. To make sauce: Add ¼ c. tomato sauce mix into 1 scant cup boiling water all at once. Remove from heat, stir vigorously with a wire whisk. Makes 1 c. sauce. To make Italian Tomato sauce: Same as above but at ½ t. Italian Seasonings to water. White Sauce Mix 4 c. instant dry milk 4 c. powdered butter, sifted 2 t. salt 4 c. flour 1 t. white pepper Mix ingredients together, store in covered container, label and date. Use within 6 months. (unbleached white flour makes a slightly thinner sauce; increase sauce mix in recipes). Thin White Sauce Medium White Sauce Thick White Sauce 1 c. warm water 1 c. warm water 1 c. warm water 1/3 c. white sauce mix ½ c. white sauce mix ¾ c. white sauce mix Whisk sauce mix into water. Continue stirring over medium-high heat until boiling. Lower heat and simmer 1 minute. French Herb Cream Sauce ½ c. white cream sauce mix ½ c. potato flakes ½ t. Herb de Provence 2 t. dried onion, rehydrated ½ t. salt ¼ t. pepper To Make: Whisk mix into 3 ½ c. water, bring water to a boil, reduce heat and cook, stirring until thickened. 13 Stroganoff Sauce 2 ¼ c. water 1 c. White Sauce Mix ¼ c. DH Mushrooms(opt) 1 T. Onion Soup Mix 1 t. parsley Bring to a boil stirring constantly with a wire whisk. Don’t leave it cooks up fast. Pour over hot, cooked noodles or rice. Sprinkle liberally with Parmesan cheese and serve. Magic Mix w/butter Crystal Godfrey at everydayfoodstorage.net 2 1/3 C. Powdered Milk 1 C. All Purpose Flour 1 C. butter or margarine, softened Combine dry milk, flour and margarine/butter into a large bowl. Mix, with good mixer if possible, until it looks like corn meal. Keep mix tightly covered in the refrigerator. Magic Mix White Sauce 2/3 C. Magic Mix 1 C. Water In saucepan combine Magic Mix and water. Whisk over medium heat until it starts to bubble. Makes 1 c. Magic Mix Pudding 1/2 C. Sugar 1 C. Magic Mix 2-3 T. Cocoa (optional) 2 C. Water 1 t. Vanilla Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and Cool. Makes 4 – ½ c servings. Creamed Vegetables 1 c. cooked vegetable 1 ½ c. liquid ¾ c. white Sauce Mix. 1 T. Onion Soup Mix Add enough water to vegetable liquid to make 1 ½ c. Stir in white sauce mix and onion mix. Cook until thick, stirring constantly. Combine cooked veggies and sauce. Serve over baked or mashed potatoes, rice or toast. For Casserole: Use two recipes of creamed vegetables and add 2 c. cooked meat and 1 c. cooked rice or pasta. Top with cheese if desired and bake at 350º about 30 minutes, until heated through. Cream of Broccoli Soup 1 c. Freeze-dried broccoli 3-1/2 c. water ½ t. thyme Salt and pepper to taste Mix all ingredients, cook over med heat, stir until thickened. ¾ c. White Sauce Mix Pot Pie (Debbie Kent) 2 cans cubed meat 3 cans Mixed vegetables 2 c. White Sauce 2 t. chicken bouillon 1 t. Onion Soup Mix salt and pepper to taste Drain vegetables. Combine and heat. Put in large casserole. Top with biscuits. Bake at 400° about 10-12 min. until crust is brown. Scalloped Potatoes 4 c. hot water 1 c. white sauce mix 1 T. onion soup mix 2 c. sliced dried potatoes 2 c. grated cheese (opt) In 4 qt. baking dish combine all but potatoes with a wire whisk. Add potatoes. Cover and bake at 375° for 15 minutes, then uncovered for 15 minutes. Sprinkle with cheese just before serving. Scalloped Potatoes and Ham In 4 quart casserole dish, combine with a wire whisk: 4 c. water 1 c. Cheese Sauce Mix 1 t. parsley ¼ t. dry mustard 2 c. Potato Slices 1 c. cubed ham/spam Bake uncovered at 350º for 45-60 minutes. Variation: Bring to a boil in pan, Simmer for 3 minutes with lid on. Put in icebox cooker 4 hours. Cheesy Baked Potato and Broccoli Soup everydayfoodstorage.net 1 C. Magic Mix 1 1/2 C. water 3/4 C. sour cream 2-3 baked Potatoes 1 1/2 C. shredded cheddar cheese 1 1/2 -2 C. Freeze-Dried Broccoli Salt & Pepper to Taste Garnish with Bacon bits and green onions or chives, if desired Mix magic mix and water over medium heat, stirring constantly until it begins to boil and thicken. Add in remaining ingredients. Garnish with bacon bits and or green onions. 14 SPICE MIXES Caesar Salad Dressing Mix 1 1/2 t grated lemon peel 1 t oregano 1/8 t instant minced garlic 2 t graded parmesan cheese 1/2 t pepper Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar. Label as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months. Instructions for Label: Caesar Salad Dressing: Combine mix, 1/2 c vegetable oil, and 1/4c lemon juice in a glass jar. Shake until well blended. Chill before serving. Makes about 3/4 c of Salad Dressing. Apple Pie Spice ¼ c cinnamon 1 t. ground ginger Mix and store in air-tight container. 2 t. nutmeg Baking Powder ½ t. cream of tartar ¼ t. baking soda Mix and store in air tight container. Recipe can be doubled or tripled 1 t. allspice ¼ tsp. cornstarch Beau Monde Seasoning 1 TBS ground cloves1¼ tsp. ground cinnamon1 TBS salt1 TBS ground bay leaf1 TBS ground allspice2 TBS ground black pepper1 tsp. ground nutmeg1 tsp. ground mace1 tsp. celery seed 2 TBS ground white pepper Blackening Spice Mix 1 tsp. ground basil 1 tsp. ground thyme 1 tsp. garlic 1 tsp. white pepper 1 tsp. black pepper 1 tsp. salt or sea salt 1 tsp. onion powder 2 tsp. cayenne pepper 1 tsp. paprika (Recipe can also be doubled or quadrupled; refrigeration recommended but not required) Chai Masala (dried)1 black cardamom podSeeds from 25 green cardamom pods4 cloves½ tsp. fennel seeds)¼ tsp. black peppercorns¼ tsp. carom seeds1 tsp. dried ginger (optional)1 tsp. ground cinnamon(Grind until fine; store in glass container in cool, dark place for 6 months; makes 3 TBS) Chicken Seasoning (KFC Secret Blend) 1 T rosemary; 1 T oregano; 1 T ground sage; 1 tsp. powdered ginge;r 1 tsp. marjoram; 1½ tsp. thyme; 3 T packed brown sugar; 3 T dry minced parsley; 1 t. pepper; 1 T paprika; 2 T garlic salt; 2 T onion salt; 2 T chicken bouillon powder; 1 pkg. Lipton cup tomato soup mix (Pulse in blender; store in airtight container; to coat chicken add 1 oz. mix to 1 C flour) Chili Powder 3 T paprika; 1 T ground cumin; 2 T oregano; 1 t. red or cayenne pepper; ½ tsp. garlic powder Chinese Five-Spice Powder: 1 t. ground Szechwan pepper; ½ t. ground cinnamon; ½ t. ground cloves; 1¼ t. ground fennel seeds; 1 t. ground star anise Cinnamon Sugar: 1 c granulated sugar: 2 T ground cinnamon Creole Meat Seasoning: ½ C salt: ¼ C finely minced garlic: ¼ C freshly ground black pepper: ¼ C cayenne pepper: 2 tsp. cumin seed Creole Seasoning: 4 t. salt; 4 t. paprika; 1 T garlic powder; 1 T black pepper; 2½ t. onion powder; 1½ t. dried thyme leaves; 1½ t. dried oregano leaves; 1½ t. cayenne pepper 15 Fajita Seasoning 1: 1 t cumin; 1/2 t oregano; 1/4 t onion powder; 1/4 t garlic powder; 1/4 t salt; 1/4 t pepper. Stir and Store. Fajita Seasoning 2: 1 T cornstarch; 2 t chili powder; 1 t salt; 1 t paprika; 1 tsp. sugar; ¾ tsp. crushed chicken bouillon; ½ tsp. onion powder; ¼ tsp. garlic powder; ¼ tsp. cayenne pepper; 1/4 tsp. cumin. Stir and Store. Garam Masala: 1 t. cumin; 1 T. coriander seeds; 1 t. sesame seeds; 1 t. black peppercorns: 1 t. cloves; 1 t. mace; 1 t. cinnamon; 3 cardamom pods(Toast in a medium-low skillet for two minutes; then grind) Garlic Pepper: 8 t. garlic powder; 4½ t. black pepper; 1 T parsley flakes Greek Seasoning ¼ C dried oregano leaves2 TBS fennel seeds2 TBS crushed dried lemon grass¾ tsp. black pepper Herb Mix: 1 T onion powder; 1 T garlic powder; 1 T dried parsley flakes; 1 t. dried basil leaves; 1 t. dried thyme leaves; 1 t. dried marjoram leaves; 1 t. pepper Herbs de Provence: 1 T dried basil leaves; 1 T dried marjoram leaves; 1 T dried summer savory leaves; 1 T dried thyme leaves; 2 t. orange zest; 1 powdered bay leaf; 1 t. fennel seeds Indian Spice Blend: 8 t. cumin; 4 t. ground ginger; 2 t. ground coriander; 2 t. cayenne; 4 t. turmeric; 2 t.. black pepper Italian Herb Seasoning: 1/4 c oregano; 2 T marjoram; 2 T thyme; 1/4 c basil; 2 T rosemary; 2 T. garlic powder 1/4 c parsley Kitchen Spice Mix: 2 salt; 1 ground dried lemon peel; 1 T dry English-style mustard; 2 t. ground allspice; 2 t. ground ginger; 2 t. ground nutmeg; 2 t. black pepper; 2 t. cayenne pepper; (For roasted meats and cutlets) “Lowry’s” Seasoned Salt: 2 T pepper; 1 T chicken bouillon powder; 1 t. onion salt; 1 t. onion powder; 1 T garlic salt; 1 t. cumin powder; 1 t. dry marjoram leaves; 1 T minced parsley; 1 t. paprika; ½ t. curry powder; 1 T chili powder; 1/3 C salt Middle Eastern Spice Mix: 1 t. cumin; 1 t. cardamom; ½ t. allspice; ½ t. coriander; ½ t. cloves; 1 t. pepper; 1 t. red pepper flakes, crushed; ½ t. ginger; 1 t. turmeric; 1 t. salt; 1 T paprika; 1 t. cinnamon (Combine well and store in jar; use on rice, lentils & meats) Mrs. Dash Seasoning Blend: ½ t. cayenne pepper; 1 T garlic powder; 1 t. basil; 1 t. marjoram; 1 t. thyme; 1 t. parsley; 1 t. savory; 1 t. mace; 1 t. onion powder; 1 t. sage; 1 t. black pepper; ( blend well and keep dry) Mulling Spice: 1 C brown sugar; 2 t. ground cinnamon; 1 t. ground cloves; 1 t. dried ground orange peel; 1 t. ground allspice; ½ t. ground nutmeg No-Salt Seasoned Salt: 1 T garlic powder: 2½ t. thyme leaves; 2½ t. onion powder; 2½ t. paprika; 2¼ t. celery seed; 2½ t. ground white pepper; 1 T dry mustard; 2¼ t. dried finely chopped lemon peel; 1 T ground black pepper Old Bay Seasoning Mix: 1 T ground bay leaves; 2½ t. celery salt; 1½ t. dry mustard; 1½ t. ground black pepper; ¾ t. ground nutmeg; ½ t. ground cloves; ½ t. ground ginger; ½ t. paprika; ½ t. red pepper; ¼ t. ground mace; ¼ t. ground cardamom 16 Onion-Paprika Blend: 2 t. paprika; 1 t. onion powder; ½ t. salt; ¼ t. cayenne pepper; (opt.) ¼ t. white pepper (opt.) Onion Soup Mix (Lipton’s): ¾ C instant minced onion; 1/2 C beef bouillon powder; 4 t. onion powder; ¼ t. crushed celery seeds ¼ t. sugar Oriental Spice for Stir Fry(keep refrigerated): 1 t. freshly grated lemon peel; ¼ t. fennel seed, crushed; ¼ t. ground cloves; ¼ t. anise seed, crushed; ¼ t. ground cinnamon; ¼ t. ground ginger Parmesan Mix: 1 lb parmesan or Romano cheese, grated; ¼ C oregano; ¼ C basil; ¼ C parsley flakes Pasta Blend: 5 T dried basil; 3 T dried oregano; 2 T dried thyme;1 tsp. dried garlic Pickling Mix: ¼ C mustard seeds; ¼ C dill seed; ¼ C coriander seeds; 2 T crushed chili peppers; 2 T crushed bay leaves; 1 T celery seeds; 1 T white peppercorns Poultry Seasoning: 2 T marjoram; 2 T savory; 2 tsp. parsley; 1 T sage; 1½ t. thyme Pumpkin Pie Spice Mix: 2 t. ground cinnamon; 1 t. ground ginger; ½ t. ground cloves; ½ t. ground nutmeg Seafood Herbs: 5 t. dried basil; 5 t. crushed fennel seeds; 4 t. dried parsley; 1 t. dried lemon peel Seasoned Salt: ¾ C salt; ¼ C garlic salt; 1 t. ground pepper; ½ t. dried oregano leaves; 1 t. paprika; 1/8 t. celery seed; ¼ t. ground white pepper; ¼ t. dry mustard Shake N’ Bake Mix: 1 C all-purpose flour; 2 C fine dry breadcrumbs; 2 t. cornstarch; 2 t. paprika; 2 t. onion powder; 2 t. salt; 2 t. sugar; 3½ t. poultry seasoning; 2 T crumbled dried parsley Stuffing Blend: 6 T dried rubbed sage’ 3 T dried sweet marjoram; 2 T dried parsley; 4 t. dried celery flakes Taco Seasoning: 4 T instant minced onion; 2 T chili powder; 2 t. paprika; 2 t. dried red pepper, crushed; 1½ t. dried oregano; 4 t. salt; 1 T cornstarch; 1 T instant minced garlic; 2 t. ground cumin Vegetable Blend: 1 T marjoram; 1 T basil; 1 T chervil; 1 T tarragon; 1 T celery seed (Goes well with vegetables and on salads) Vegetable Seasoning Blend: ¼ C onion powder; ¼ C dried parsley flakes; 2 T salt-free lemon pepper; 2 T garlic powder; 2 T celery seeds; 2 t. sage; 2 t. marjoram; 2 t. thyme; 2 t. basil; 2 t. oregano; 2 t. pepper; 2 t. dill weed (For use with vegetables; or make broth by mixing 1 rounded teaspoon with each cup of warm water) Salt Free Seasoning Mix: 3 T garlic granules; 1 T onion powder; 1 T dried basil, crushed; 1 T ground black pepper; 1 T dried thyme, crushed; 1 T dried sage, crushed; 1 T mace. Seafood Seasoning: 4 t. dried parsley, crushed; 1-1/2 T dried chives, dill or tarragon, crushed; 2 t. dried lemon peel; 1-1/2 t. dried mustard; 1/2 t. garlic granules. (Use about 2 t per pound of fish, and poach in about 1/4 c water or salt free broth. For variety, sprinkle the fish with paprika or toasted nuts. Oriental Seasoning: 2 T onion powder; 2 T ground ginger; 2 T garlic granules; 2 T ground black pepper. Use ¼-1/2 t per pound of meat, fish or poultry. 17