Post by benshelpmeet on Sept 12, 2006 23:20:53 GMT -5
I use a lot of master mixes here, and they really help me whip up things in a hurry while still being fully homemade and economical. I'll post these first, since they are what I tend to keep on hand the most.
Here's the first one.
Quick Mix- makes 13 cups
8 1/2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon salt
3 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups instant nonfat dry milk
2 1/4 cups vegetable shortening
In a large bowl, mix together the dry ingredients. With pastry blender or
(I use my mixer on a the lowest speed), cut in the shortening until evenly
distributed. Mix will resemble cornmeal in texture. Put in large airtight
container. Label, store in cool dry place. Use within 10 -12 weeks.
FRIENDSHIP TEA MIX
1 (18 ounce) jar Tang breakfast drink (orange flavor)
1 cup granulated sugar
1/2 cup presweetened lemonade mix (such as Countrytime)
1/2 cup instant tea
1 (3 ounce box ) apricot Jell-O
2 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
Combine these dry ingredients and store in an airtight container. This recipe makes 50 servings so it is perfect for dividing up and giving away as gifts. Put these directions on the gift jar:
FRIENDSHIP TEA
Use 1 1/2 tablespoons per cup of boiling water.
Homemade Chocolate and Vanilla Pudding Mix
It's easy to make your own homemade pudding mixes. They cost much less than the commercially made mixes. We freeze this to make homemade fudge pops!
Homemade Chocolate Pudding Mix
Serving Size : 24
3/4 cup powdered milk
7/8 cup cornstarch, 1 cup minus 2 Tbsp
1 1/2 cups sugar
3/4 cup cocoa powder
1/4 teaspoon salt, rounded
Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar. To prepare:
Add 2/3 cup mix to a saucepan.
Add 2 cups milk and stir until blended.
Bring to a boil, reduce heat and simmer while stirring constantly until thickened.
Cool and serve.
Homemade Vanilla Pudding Mix
Serving Size : 32
1 1/4 cups powdered milk
1 1/4 cups cornstarch
1 5/8 cups sugar
1/4 teaspoon ground nutmeg
3/8 teaspoon salt
Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar. To prepare:
Add 1/2 cup mix to a saucepan. Add 2 cups milk and stir until blended. Bring to a boil, reduce heat and simmer while stirring constantly until thickened. Remove from heat and add 1/2 teaspoon of vanilla extract. Cool and serve.
Variations: Leave out the nutmeg and substitute your choice of extract.
Almond, Banana, Lemon, Maple or Pineapple or other flavor that you like.
Basic Cake Mix
Makes about 16 cups of mix
Make a Mix Cookery @1978
8 cups (2 pounds) cake flour
6 cups sugar
1/4 cup baking powder
1 1/2 teaspoons salt
2 1/2 cups vegetable shortening
1 box of instant vanilla pudding powder
In large bowl, combine cake flour, sugar, baking powder and salt. Mix well. With pastry knife or mixer at lowest speed, cut in shortening until evenly distributed. Put in large airtight container, label. Store in a cool dry place. Use within 10-12 weeks.
**Since I plan ahead- most of the time. I divide my cake mix into specific recipes and put in smaller size ziplock with the cake recipe named.
Master Mix White Sauce
[This is really just gravy...lol]
Here's my favorite master mix for white sauce, which I use all the time for
large quantities of biscuits and gravy:
2c. powdered milk (I like Sanalac best-it mixes better)
1c. all purpose flour
1c. butter or margarine @ room temp.
Blend ingredients with a fork until mixture resembles fine crumbs. Store in
a covered container in refridgerator, or you can double or triple the mix
recipe and store in ziplocs in freezer.
How to make one cup white sauce:
mix cool water*
thin sauce 1/4 c. 1 cup
med. sauce 1/2 c. 1 cup
thick sauce 3/4 c. 1 cup
measure mix into saucepan, add water* while stirring. cook over low heat
until smooth and thickened. season as desired ( I use salt and pepper here)
*You can substitute tomato juice, broth, or milk for the water. I always
use milk when using it for biscuits and gravy (usually tuna gravy, which may
not sound the best, but my 5 kids and husband love it - quick, cheap and
nutritious)
Other uses:
scalloped potatoes, cream soups, ala king ( chicken, turkey, or tuna),
creamed peas and new potatoes, cheese sauces
Homemade "Cream" Soup Mix
2 cups Powdered nonfat milk
3/4 cup Cornstarch
1/4 cup Instant chicken bouillon
2 tablespoons Dried onion flakes
1 teaspoon Basil leaves
1 teaspoon Thyme leaves
1/2 teaspoon Pepper
NOTE: To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use!
Combine all ingredients, mixing well. Store in an airtight container until ready to use.
TO SUBSTITUTE FOR ONE CAN OF CONDENSED SOUP: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product. Makes equivalent of 9 cans of soup.
Master Mix (Perdue University)
Master Mix Developed At Perdue University
-------- ------------ --------------------------------
2 1/2 Cups dry milk solids
3/4 Cup double acting baking powder
3 Tablespoons salt
2 Tablespoons cream of tartar
1/2 Cup sugar
2 Pounds vegetable shortening
Sift dry ingredients together. Cut in shortening until mix looks like
cornmeal. Store at room temperature in a giant canister or 2 Econo Canisters (Tupperware).
Yield: 29 cups
1 DOZEN BISCUITS: 3 c. mix, 3/4 c. water, blend and knead for 10 strokes.
Pat out and cut. Bake at 450` for 10 min.
18 MEDIUM PANCAKES OR 6 WAFFLES: 3 c. mix, 1 egg, 1-1/2 c. water. Blend, and
bake as usual.
1 DOZEN MUFFINS: 3 c. mix, 2 T. sugar, 1 egg, 1 c. water. Mix water and eggs,
add to dry ingredients. Bake at 450` for 45 minutes.
8X8-INCH GINGERBREAD: 2 c. mix, 1/4 c. sugar, 1 egg, 1/2 c. water,
1/2 c. molasses, 1/2 t. each: cinnamon, ginger, and cloves. Beat egg, water,
and molasses. Mix with dry ingredients. Bake at 350` for 40 minutes.
9" ROUND COFFEE CAKE: 3 c. mix, 1/2 c. sugar, 1 egg, 2/3 c. water: Blend,
put in pan and cover with topping: 1/2 c. brown sugar, 3 T. melted butter,
1/2 t. cinnamon. Nuts and raisins (1/2 cup) are optional. Bake at 400` for
25 minutes.
DROP COOKIES: 3 c. mix, 1 c. sugar, 1 egg, 1/3 c. water, 1 t vanilla,
1/2 c. nuts and/or chocolate chips. Bake at 375` for 10 minutes.
SHORTCAKE: 2 c. mix, 1/2 c. water, 1/4 c. melted butter, 2 t. sugar. Mix and
knead a few strokes. Roll 1/2" thick; cut into 6 (3") cakes, or bake in 8x8"
pan.
2 (8") LAYERS, YELLOW OR CHOCOLATE CAKE: 3 c. mix, 1-1/2 c. sugar, 3 eggs,
1 c. water, 1 t. vanilla, (1/2 c. cocoa for chocolate cake). Blend sugar into
mix. Beat eggs and water and add half of mix. Beat 2 minutes, add remainder of
mix and beat additional 2 minutes. (For chocolate cake, add cocoa to dry
ingredients.) Bake at 325` for 25 minutes.
--------------------------------------------------------------
The MASTER MIX can be used successfully in any recipe calling for Biscuit Mix,
using water in the place of milk.
Quick Bread Master Mix
Ingredients:
12 cups all-purpose flour
6 cups white sugar
12 teasthingys baking powder
6 teasthingys baking soda
6 teasthingys salt
Directions:
1. Mix thoroughly flour, sugar, baking powder, soda,
and salt. (Can be stored on the shelf for months.)
2. Mix 3 cups baking mix, 1/2 cup oil, 2 eggs, and 1
cup vegetables or fruits. Add flavorings, nuts,
raisins, dates, etc., if desired. Pour into one
8-1/2x4-1/2 inch or two 7-1/4x3-1/2 inch greased loaf
pans.
3. Bake at 350 degrees F (175 degrees C) for 30 to 45
minutes.
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.
For variety, add 1/4 cup grated Cheddar cheese in place of the Parmesan cheese for a different taste.
All Purpose Ground Meat Mix
5 lbs lean ground beef, turkey or chicken
1 Tablespoon salt
2 cups chopped celery
2 cups chopped onion
1 cup diced green pepper
In a large pot or Dutch Oven, brown the meat, stirring this to break it up. Drain the excess grease. Stir in the rest of the ingredients, cover and simmer until the veggies are tender-crisp, about 10 minutes or so. Remove from heat and set aside. Ladle into 6 2 cup freezer containers with tight fitting lids leaving 1/2" headspace, or into quart sized ziploc bags and squeeze out the air. Label with date and store. This keeps about 3 months and makes 6 packages or 12 cups of mix.
Chicken Mix
11 lbs Chicken, 4 medium fryers, cut up or about 12-14 whole boneless breasts that can be sauteed or grilled instead of boiling. This reduces the fat and is a whole lot easier to make. If you want a more flavorful broth, use the fryers.
4 quarts cold water
3 Tablespoons parsley flakes
4 carrots, peeled and chopped small.
4 teaspoons salt
1/2 teaspoon pepper
2 teaspoons dried basil leaves
Combine all ingredients in a large pot or Dutch oven. Cover and cok over high heat until it boils, then turn to simmer until the chicken is tender about 1 1/2 hours. Less time is required if you are using the boneless skinless breasts. Remove from heat. Strain the broth and refrigerate until the fat can be skimmed. Cool the chicken, remove and discard the bones and skin. Put chicken in 1 pint containers, 1/2" headspace and pour skimmed broth into 6 other containers. Seal, label and date. This makes 6 pints of mix and 6 pints of broth.
Keeps about 3 months in the freezer.
Mac & Cheese Mix
1 cup nonfat dry milk powder
1 cup freshly grated parmesan cheese, ( we use the regular stuff)
1/4 cup all purpose flour
1 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup cold butter.
In large bowl combine the dry ingredients. Cut in the butter until crumbly. cover and refrigerate up to 2 months. Makes 2 1/2 cups mix.
To make the Mac & cheese
1 cup mix
1 1/2 cups uncooked elbow macaroni
1/2 cup milk
1/2 cup water.
Cook macaroni. In another saucepan combine, mix, milk and water. Cook and stir til it boils and is thick. Drain macaroni, and stir into sauce..Makes 2-3 servings.
Hot Chocolate Mix
1 25 oz package instant nonfat dry milk
1 6 oz jar nondairy creamer
2 cups powdered sugar
1 6 oz can chocolate drink mix, like Quik
combine in a large bowl. Mix well. Put in a large airtight container. Label w/dates and contents. Store in a cool, dry place. Keeps up to 6 months. Makes 17 cups hot chocolate. To make 1 cup of hot chocolate. Combine 3 Tablespoons Mix with 1 cup hot water. Stir to dissolve.
*Substitute 2 cups unsweetened cocoa for chocolate drink mix and increase powdered sugar to 4 cups.
VANILLA PUDDING MIX
3 cups instant nonfat dry milk
4 cups granulated sugar
1 teaspoon salt
3 cups cornstarch
1 vanilla bean
Mix the milk, sugar, salt and cornstarch until the ingredients are well blended. Cut the vanilla bean into several large pieces and stir them into the mix, seeds and all. Store mix in an airtight container.
To use, stir the mix in the canister before measuring out 1/2 cup mix into a saucepan. Add 2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a boil. Continue stirring for 1 minute, remove from heat, and pour into individual serving dishes. Pudding will thicken further as it cools.
For a richer pudding, cook as directed and, after taking pudding off heat, stir in 1 egg lightly beaten with 1/2 teaspoon nutmeg, 1/2 teaspoon vanilla extract and 1 tablespoon sweet butter. Cover and let sit for a minute or two, uncover and stir, and then pour into the individual serving dishes.
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.
These are for bulk type mixes we would use in cooking I hope some are of use to you. *note, all herbs, veggies, are dry**
Spaghetti Mix
1 whole clove
1 1/2 t oregano
1/2 t rosemary
1 bay leaf
1 1/2t basil
1 1/2 t black pepper
1/2 t sugar
2 T parsley
(tag) 1 mix, 1-2 29 oz cans of tomato sauce, 1-2 cans crushed tomatoes, or 10-15 whole large tomatoes, skinned and crushed. Garlic, onions to taste.
Sloppy Joe Mix
1 T minced onion (dry)
1 t green pepper flakes
1 t salt
1 tsp cornstarch
1/2 t minced garlic
1/4 t dry mustard
1/4 t celery seed
1/4 t chili powder
1/4 t sugar
1 package mix, 1lb lean meat, 1/2 c water, 1 8 oz can tomatoe sauce. Brown meat, Drain excess grease. Add season mix and sauce, bring to a boil, lower heat, simmer 10 minutes.
Pot Roast Rub
2 T beef bouillon poweder (or crush up cubes)
2 T minced Onion
1 T garlic salt
1T seasoned salt
1 T dry rosemary
1 T black pepper
Rub over the roast, and bake or crock pot til done.
Here's the first one.
Quick Mix- makes 13 cups
8 1/2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon salt
3 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups instant nonfat dry milk
2 1/4 cups vegetable shortening
In a large bowl, mix together the dry ingredients. With pastry blender or
(I use my mixer on a the lowest speed), cut in the shortening until evenly
distributed. Mix will resemble cornmeal in texture. Put in large airtight
container. Label, store in cool dry place. Use within 10 -12 weeks.
FRIENDSHIP TEA MIX
1 (18 ounce) jar Tang breakfast drink (orange flavor)
1 cup granulated sugar
1/2 cup presweetened lemonade mix (such as Countrytime)
1/2 cup instant tea
1 (3 ounce box ) apricot Jell-O
2 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
Combine these dry ingredients and store in an airtight container. This recipe makes 50 servings so it is perfect for dividing up and giving away as gifts. Put these directions on the gift jar:
FRIENDSHIP TEA
Use 1 1/2 tablespoons per cup of boiling water.
Homemade Chocolate and Vanilla Pudding Mix
It's easy to make your own homemade pudding mixes. They cost much less than the commercially made mixes. We freeze this to make homemade fudge pops!
Homemade Chocolate Pudding Mix
Serving Size : 24
3/4 cup powdered milk
7/8 cup cornstarch, 1 cup minus 2 Tbsp
1 1/2 cups sugar
3/4 cup cocoa powder
1/4 teaspoon salt, rounded
Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar. To prepare:
Add 2/3 cup mix to a saucepan.
Add 2 cups milk and stir until blended.
Bring to a boil, reduce heat and simmer while stirring constantly until thickened.
Cool and serve.
Homemade Vanilla Pudding Mix
Serving Size : 32
1 1/4 cups powdered milk
1 1/4 cups cornstarch
1 5/8 cups sugar
1/4 teaspoon ground nutmeg
3/8 teaspoon salt
Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar. To prepare:
Add 1/2 cup mix to a saucepan. Add 2 cups milk and stir until blended. Bring to a boil, reduce heat and simmer while stirring constantly until thickened. Remove from heat and add 1/2 teaspoon of vanilla extract. Cool and serve.
Variations: Leave out the nutmeg and substitute your choice of extract.
Almond, Banana, Lemon, Maple or Pineapple or other flavor that you like.
Basic Cake Mix
Makes about 16 cups of mix
Make a Mix Cookery @1978
8 cups (2 pounds) cake flour
6 cups sugar
1/4 cup baking powder
1 1/2 teaspoons salt
2 1/2 cups vegetable shortening
1 box of instant vanilla pudding powder
In large bowl, combine cake flour, sugar, baking powder and salt. Mix well. With pastry knife or mixer at lowest speed, cut in shortening until evenly distributed. Put in large airtight container, label. Store in a cool dry place. Use within 10-12 weeks.
**Since I plan ahead- most of the time. I divide my cake mix into specific recipes and put in smaller size ziplock with the cake recipe named.
Master Mix White Sauce
[This is really just gravy...lol]
Here's my favorite master mix for white sauce, which I use all the time for
large quantities of biscuits and gravy:
2c. powdered milk (I like Sanalac best-it mixes better)
1c. all purpose flour
1c. butter or margarine @ room temp.
Blend ingredients with a fork until mixture resembles fine crumbs. Store in
a covered container in refridgerator, or you can double or triple the mix
recipe and store in ziplocs in freezer.
How to make one cup white sauce:
mix cool water*
thin sauce 1/4 c. 1 cup
med. sauce 1/2 c. 1 cup
thick sauce 3/4 c. 1 cup
measure mix into saucepan, add water* while stirring. cook over low heat
until smooth and thickened. season as desired ( I use salt and pepper here)
*You can substitute tomato juice, broth, or milk for the water. I always
use milk when using it for biscuits and gravy (usually tuna gravy, which may
not sound the best, but my 5 kids and husband love it - quick, cheap and
nutritious)
Other uses:
scalloped potatoes, cream soups, ala king ( chicken, turkey, or tuna),
creamed peas and new potatoes, cheese sauces
Homemade "Cream" Soup Mix
2 cups Powdered nonfat milk
3/4 cup Cornstarch
1/4 cup Instant chicken bouillon
2 tablespoons Dried onion flakes
1 teaspoon Basil leaves
1 teaspoon Thyme leaves
1/2 teaspoon Pepper
NOTE: To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use!
Combine all ingredients, mixing well. Store in an airtight container until ready to use.
TO SUBSTITUTE FOR ONE CAN OF CONDENSED SOUP: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product. Makes equivalent of 9 cans of soup.
Master Mix (Perdue University)
Master Mix Developed At Perdue University
-------- ------------ --------------------------------
2 1/2 Cups dry milk solids
3/4 Cup double acting baking powder
3 Tablespoons salt
2 Tablespoons cream of tartar
1/2 Cup sugar
2 Pounds vegetable shortening
Sift dry ingredients together. Cut in shortening until mix looks like
cornmeal. Store at room temperature in a giant canister or 2 Econo Canisters (Tupperware).
Yield: 29 cups
1 DOZEN BISCUITS: 3 c. mix, 3/4 c. water, blend and knead for 10 strokes.
Pat out and cut. Bake at 450` for 10 min.
18 MEDIUM PANCAKES OR 6 WAFFLES: 3 c. mix, 1 egg, 1-1/2 c. water. Blend, and
bake as usual.
1 DOZEN MUFFINS: 3 c. mix, 2 T. sugar, 1 egg, 1 c. water. Mix water and eggs,
add to dry ingredients. Bake at 450` for 45 minutes.
8X8-INCH GINGERBREAD: 2 c. mix, 1/4 c. sugar, 1 egg, 1/2 c. water,
1/2 c. molasses, 1/2 t. each: cinnamon, ginger, and cloves. Beat egg, water,
and molasses. Mix with dry ingredients. Bake at 350` for 40 minutes.
9" ROUND COFFEE CAKE: 3 c. mix, 1/2 c. sugar, 1 egg, 2/3 c. water: Blend,
put in pan and cover with topping: 1/2 c. brown sugar, 3 T. melted butter,
1/2 t. cinnamon. Nuts and raisins (1/2 cup) are optional. Bake at 400` for
25 minutes.
DROP COOKIES: 3 c. mix, 1 c. sugar, 1 egg, 1/3 c. water, 1 t vanilla,
1/2 c. nuts and/or chocolate chips. Bake at 375` for 10 minutes.
SHORTCAKE: 2 c. mix, 1/2 c. water, 1/4 c. melted butter, 2 t. sugar. Mix and
knead a few strokes. Roll 1/2" thick; cut into 6 (3") cakes, or bake in 8x8"
pan.
2 (8") LAYERS, YELLOW OR CHOCOLATE CAKE: 3 c. mix, 1-1/2 c. sugar, 3 eggs,
1 c. water, 1 t. vanilla, (1/2 c. cocoa for chocolate cake). Blend sugar into
mix. Beat eggs and water and add half of mix. Beat 2 minutes, add remainder of
mix and beat additional 2 minutes. (For chocolate cake, add cocoa to dry
ingredients.) Bake at 325` for 25 minutes.
--------------------------------------------------------------
The MASTER MIX can be used successfully in any recipe calling for Biscuit Mix,
using water in the place of milk.
Quick Bread Master Mix
Ingredients:
12 cups all-purpose flour
6 cups white sugar
12 teasthingys baking powder
6 teasthingys baking soda
6 teasthingys salt
Directions:
1. Mix thoroughly flour, sugar, baking powder, soda,
and salt. (Can be stored on the shelf for months.)
2. Mix 3 cups baking mix, 1/2 cup oil, 2 eggs, and 1
cup vegetables or fruits. Add flavorings, nuts,
raisins, dates, etc., if desired. Pour into one
8-1/2x4-1/2 inch or two 7-1/4x3-1/2 inch greased loaf
pans.
3. Bake at 350 degrees F (175 degrees C) for 30 to 45
minutes.
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.
For variety, add 1/4 cup grated Cheddar cheese in place of the Parmesan cheese for a different taste.
All Purpose Ground Meat Mix
5 lbs lean ground beef, turkey or chicken
1 Tablespoon salt
2 cups chopped celery
2 cups chopped onion
1 cup diced green pepper
In a large pot or Dutch Oven, brown the meat, stirring this to break it up. Drain the excess grease. Stir in the rest of the ingredients, cover and simmer until the veggies are tender-crisp, about 10 minutes or so. Remove from heat and set aside. Ladle into 6 2 cup freezer containers with tight fitting lids leaving 1/2" headspace, or into quart sized ziploc bags and squeeze out the air. Label with date and store. This keeps about 3 months and makes 6 packages or 12 cups of mix.
Chicken Mix
11 lbs Chicken, 4 medium fryers, cut up or about 12-14 whole boneless breasts that can be sauteed or grilled instead of boiling. This reduces the fat and is a whole lot easier to make. If you want a more flavorful broth, use the fryers.
4 quarts cold water
3 Tablespoons parsley flakes
4 carrots, peeled and chopped small.
4 teaspoons salt
1/2 teaspoon pepper
2 teaspoons dried basil leaves
Combine all ingredients in a large pot or Dutch oven. Cover and cok over high heat until it boils, then turn to simmer until the chicken is tender about 1 1/2 hours. Less time is required if you are using the boneless skinless breasts. Remove from heat. Strain the broth and refrigerate until the fat can be skimmed. Cool the chicken, remove and discard the bones and skin. Put chicken in 1 pint containers, 1/2" headspace and pour skimmed broth into 6 other containers. Seal, label and date. This makes 6 pints of mix and 6 pints of broth.
Keeps about 3 months in the freezer.
Mac & Cheese Mix
1 cup nonfat dry milk powder
1 cup freshly grated parmesan cheese, ( we use the regular stuff)
1/4 cup all purpose flour
1 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup cold butter.
In large bowl combine the dry ingredients. Cut in the butter until crumbly. cover and refrigerate up to 2 months. Makes 2 1/2 cups mix.
To make the Mac & cheese
1 cup mix
1 1/2 cups uncooked elbow macaroni
1/2 cup milk
1/2 cup water.
Cook macaroni. In another saucepan combine, mix, milk and water. Cook and stir til it boils and is thick. Drain macaroni, and stir into sauce..Makes 2-3 servings.
Hot Chocolate Mix
1 25 oz package instant nonfat dry milk
1 6 oz jar nondairy creamer
2 cups powdered sugar
1 6 oz can chocolate drink mix, like Quik
combine in a large bowl. Mix well. Put in a large airtight container. Label w/dates and contents. Store in a cool, dry place. Keeps up to 6 months. Makes 17 cups hot chocolate. To make 1 cup of hot chocolate. Combine 3 Tablespoons Mix with 1 cup hot water. Stir to dissolve.
*Substitute 2 cups unsweetened cocoa for chocolate drink mix and increase powdered sugar to 4 cups.
VANILLA PUDDING MIX
3 cups instant nonfat dry milk
4 cups granulated sugar
1 teaspoon salt
3 cups cornstarch
1 vanilla bean
Mix the milk, sugar, salt and cornstarch until the ingredients are well blended. Cut the vanilla bean into several large pieces and stir them into the mix, seeds and all. Store mix in an airtight container.
To use, stir the mix in the canister before measuring out 1/2 cup mix into a saucepan. Add 2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a boil. Continue stirring for 1 minute, remove from heat, and pour into individual serving dishes. Pudding will thicken further as it cools.
For a richer pudding, cook as directed and, after taking pudding off heat, stir in 1 egg lightly beaten with 1/2 teaspoon nutmeg, 1/2 teaspoon vanilla extract and 1 tablespoon sweet butter. Cover and let sit for a minute or two, uncover and stir, and then pour into the individual serving dishes.
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.
These are for bulk type mixes we would use in cooking I hope some are of use to you. *note, all herbs, veggies, are dry**
Spaghetti Mix
1 whole clove
1 1/2 t oregano
1/2 t rosemary
1 bay leaf
1 1/2t basil
1 1/2 t black pepper
1/2 t sugar
2 T parsley
(tag) 1 mix, 1-2 29 oz cans of tomato sauce, 1-2 cans crushed tomatoes, or 10-15 whole large tomatoes, skinned and crushed. Garlic, onions to taste.
Sloppy Joe Mix
1 T minced onion (dry)
1 t green pepper flakes
1 t salt
1 tsp cornstarch
1/2 t minced garlic
1/4 t dry mustard
1/4 t celery seed
1/4 t chili powder
1/4 t sugar
1 package mix, 1lb lean meat, 1/2 c water, 1 8 oz can tomatoe sauce. Brown meat, Drain excess grease. Add season mix and sauce, bring to a boil, lower heat, simmer 10 minutes.
Pot Roast Rub
2 T beef bouillon poweder (or crush up cubes)
2 T minced Onion
1 T garlic salt
1T seasoned salt
1 T dry rosemary
1 T black pepper
Rub over the roast, and bake or crock pot til done.