Recipes

Bacon-Flavored Dip Mix

Servings: 1 servings

Ingredients:

2 tablespoon Instant Bacon Bits
1 teaspoon Instant Beef Bouillon
1 tablespoon Instant Minced Onion
⅛ teaspoon Minced Garlic

Preparation:

Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight.
Lable as Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6 months.

Makes 1 package (about 3 T) of mix.
Bacon Flavored Dip: Combine 1 cup of sour cream and 1 package of mix.
Chill at least 1 hour before serving.

Makes about 1 cup of dip.

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

Basic Cake Mix

Servings: 1 servings

Ingredients:

8 cub Cake Flour
¼ cub Baking Powder
2 ½ cub Vegetable Shortening
6 cub Sugar
1 ½ teaspoon Salt

Preparation:

In a large bowl, sift together cake flour, sugar, baking powder and salt. Mix well With a pastry blender, cut in shortening until the mixture is as fine as cornmeal. Put in a large airtight container.
Label as Basic Cake Mix and store in a cool dry place. Use with 10 to 12 weeks.

Makes about 16 cups of mix.

Basic Cookie Mix

Servings: 1 servings

Ingredients:

8 cub Unbleached Flour
2 cub Brown Sugar, Firmly Packed
1 ½ teaspoon Baking Soda
2 ½ cub Granulated Sugar
4 teaspoon Salt
3 cub Vegetable Shortening

Preparation:

Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut shotening into dry ingredients until evenly distributed. Put into a large airtight container and label as Basic Cookie mix. Store in a cool dry place and use within 10 to 12 weeks.

Makes about 16 cups of mix.

Basic Cookie Mix (Hershey's)

Servings: 1 Servings

Ingredients:

5 cub All-purpose flour; unsifted
2 cub Granulated sugar
1 cub Brown sugar; packed
2 tablespoon Baking powder
1 tablespoon Salt
1 cub Shortening
½ cub Butter

Preparation:

Recipe by: Hershey's Combine flour, granulated suagar, brown sugar, baking powder, and salt in a large bowl. (You can use an electriv mixer on slow speed for mixing.) Add shortening and butter; cut in with pastry blender or hands until mixture resembles coarse cornmeal.
Store in an airtight container in refrigerator. NOTE: After refrigeration, measure amount of mix needed; bring to room temperature for easier blending. Yield: Approximately 11 cups of Basic Cookie Mix

Beef-Tomato Freezer Mix

Servings: 16 servings

Ingredients:

4 pound Ground beef
2 ½ Large onions,chopped
1 cub Chopped green pepper
3 Cloves garlic,minced
3 can Tomato sauce(15oz)
1 can Tomato paste(12oz)
2 teaspoon Salt
¾ teaspoon Pepper

Preparation:

Cook and stir meat in Dutch oven until brown. Drain off fat. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Divide mixture among four 1-quart freezer containers (about 3 cups in each). Cool quickly. Cover and label; freeze no more than 3 months (see note). Use freezer mix in the recipes that call for it.

Brittany Mixed Fish Soup

Servings: 6 Servings

Ingredients:

3 pound Mixed fish, cleaned *
2 Lge Onions, peeled **
Lge clove Garlic, crushed
3 tablespoon Butter or margarine
6 Med potatoes, peeled,in ¼s
10 cub Water
2 Med. Bay Leaves
1 teaspoon Dried Thyme
½ teaspoon Dried Marjorin
4 Sprigs Parsley
2 teaspoon Salt
½ teaspoon Pepper

Preparation:

Slices of crusty French bread * Flounder, mackerel, cod, or haddock ** Sliced thin ''''''''''''''''''''''''''''''''''''''''''''''''' Cut fish into chunks of equal size. Saute onions and garlic in heated butter or margarine in a large kettle until tender. Add potatoes, water, bay leaves, thyme marjoram, parsley, salt and pepper. Bring to a boil. Add prepared fish and lower heat to moderate. Cook, covered, about 25 minutes, until fish and potatoes are tender. Remove and discard bay leaves. Put slices of bread in wide soup plates. Ladle broth over bread. Serve fish and potatoes separately on a platter.
Serves 6 to 8.

Brownie Mix

Servings: 1 servings

Ingredients:

6 cub Unbleached Flour
4 teaspoon Salt
1 can (8 oz) Unsweetened Cocoa
4 teaspoon Baking Powder
8 cub Sugar
2 cub Vegetable Shortening

Preparation:

Sift together all dry ingredients into a large bowl and mix well.
Using a pastry blender, cut in shortening until evenly distrubuted.
Put in a large airtight container and label as Brownie Mix. Store in a cool, dry place and use within 10 to 12 weeks.

Makes about 17 cups of mix.

CAJUN SPICE MIX

Servings: 1 servings

Ingredients:

1 cub Sweet paprika
1 teaspoon Paprika
1 tablespoon Black pepper
1 tablespoon White pepper
3 tablespoon Cayenne
1 tablespoon Garlic powder
1 tablespoon Onion powder
1 tablespoon Salt
1 tablespoon Rosemary

Preparation:

Contributed to the echo by: Larry Maki Cajun Spice Mix I usually put in twice the amount of cayenne for my taste.

Chili Seasoning Mix

Servings: 1 servings

Ingredients:

1 tablespoon Unbleached Flour
1 ½ teaspoon Chili Powder
½ teaspoon Crushed Dried Red Pepper
½ teaspoon Sugar
2 tablespoon Instant Minced Onion
1 teaspoon Seasoned Salt
½ teaspoon Instant Minced Garlic
½ teaspoon Ground Cumin

Preparation:

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

Makes 1 package (about ¼ cup) of mix. To make additional packages, increase ingredient amounts using the above recipe.
Chili: Brown 1 lb of lean ground beef in a medium skillet over medium-high heat; drain. Add 2 (15 ½ oz) cans of kidney beans, 2 (16 oz) cans of tomatoes and 1 pkg of seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally.

Makes 4 to 6 servings.

Chinese Mixed Pickles

Servings: 1 Servings

Ingredients:

PICKLING SOLUTION:
3 cub Sugar
3 cub White Vinegar
1 ½ cub Water
1 ½ teaspoon Salt

PICKLES:
3 large Carrots
1 large Chinese White Radish
1 large Cucumber
4 Stalks Celery
8 Green Onions
4 ounce Fresh Ginger Root
1 large Red Pepper
1 large Green Pepper

Preparation:

For Pickling Liquid: Combine all ingredients in a 3 quart saucepan.
Cook and stir over medium heat until liquid boils. Remove from heat.
Cool. For Pickles: Wash all vegetables. Pare carrots and radish. Cut cucumber lengthwise into quarters and remove seeds. Cut carrots, radish and cucumber into "match stick" thin strips about 2 inches long. Cut celery into ¼ inch diagonal slices. Remove seeds from peppers and cut peppers into ½ inch cubes.

Fill a 5 quart Dutch oven half full of water. Cover and cook over heat until water boils. Uncover and add all vegetables. Remove from heat immediately. Let vegetables stand uncovered for 2 minutes.

Drain vegetables in a large colander. Spread vegetables out on clean towels and allow to dry for 2 to 3 hours.

Pack the vegetables firmly into clean jars with lids. Pour the pickling solution into the jars until the vegetables are completely covered. Cover jars tightly. Store in refrigerator for at least 1 week before using.

Makes 1-½ to 2 quarts.

From: "Chinese Cooking Class Cookbook" by the editors of Consumer Guide, Publications International Ltd, 1980. ISBN 0-517-322455.

Cookie Crumb Crust Mix

Servings: 1 servings

Ingredients:

6 cub Unbleached Flour
1 ½ cub Brown Sugar, Firmly Packed
1 ½ cub Chopped Nuts
1 pound Butter or Margarine,Softened

Preparation:

Preheat oven to 375 degrees F. (190 degrees C). In a large bowl combine dry ingredients and blend well. With a pastry blender cut in butter or margarine until mixture resembles cornmeal in texture.
Press misture firmly into 2 unbuttered shallow baking pans. Bake about 15 minutes. Cool. Crumble and put in a large airtight container and label as Cookie Crumb Crust Mix. Stor in a cool dry place and use within 4 to 6 weeks.

Makes about 10 ½ cups of mix.

COOKIE CRUMB CRUST:

2 Cups Cookie Crumb Crust Mix
Press about 2 cups crumb mix in a baking pan or 9-inch pie plate and bake according to directions for filling.

Cornmeal Mix

Servings: 1 servings

Ingredients:

4 cub Unbleached All-purpose Flour
¾ cub Sugar
1 cub Vegetable Shortening
1 tablespoon Salt
¼ cub Baking Powder
4 ½ cub Cornmeal

Preparation:

In a large bowl, combine flour, salt, sugar and baking powder. Stir to blend well. With a pastry blender, cut in shortening until evenly distributed. Add cornmeal and mix well. Put in a large airtight container. Label as CORNMEAL MIX an store in a cool, dry, place. Use within 12 weeks. Makes about 10 ½ cups of CORNMEAL MIX.

Creamy Hot Cocoa Mix

Servings: 20 servings

Ingredients:

2 cub Instant nonfat dried milk
¾ cub Sugar
½ cub Unsweetened cocoa
1 teaspoon Salt
1 cub Miniature marshallows

Preparation:

Stir all ingredients together and store in a tightly covered jar for up to
2 months.

TO USE:
: Put 2 to 3 heaping tablespoons of the mix into a mug and fill with boiling water or, for an extra rich drink, hot milk. top with whipped cram and cinnamon for a special treat.

Yield: 20 oz

SOURCE: CHEAPER AND BETTER ALTERNATIVES TO STOREBOUGHT GOODS BY: NANCY BIRNES

FOUND BY: FRAN MCGEE

Crumb Topping Mix

Servings: 1 servings

Ingredients:

1 1/3 cub Brown Sugar, Firmly Packed
2 teaspoon Cinnamon Or To Taste
¾ cub Butter or Margarine
1 cub Unbleached Flour
½ teaspoon Nutmeg

Preparation:

In a medium bowl, combine brown sugar, flour and spices. Blend well.
With a pastry blender cut in butter or margarine until mixture is very fine. Put in a 1-quart airtight container and label as Crumb Topping Mix. Store in the refregator and use within 1 to 2 months.

Makes about 2 cups of mix.
Use Crumb Topping Mix on cobblers, fruit pies, puddings, ice cream and fruit cups.

Dill-Lemon Rice Mix

Servings: 1 servings

Ingredients:

4 cub Long Grain Rice, Uncooked
4 teaspoon Dill Weed Or Dill Seed
8 teaspoon Instant Chicken Bouillon
5 teaspoon Dried Grated Lemon Peel
2 teaspoon Salt

Preparation:

Combine all ingredients in a large bowl and blend well. Put about 1 ½ cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice Mix. Store in a cool, dry place and use within 6 to 8 months.

Makes about 4 ½ cups of mix.

Dill-Lemon Rice: Combine 1 ½ cups of mix, 2 cups 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 to 25 minutes until liquid is absorbed.

Makes 4 to 6 servings.

Dry Baking Mix

Servings: 1 servings

Ingredients:

2 cub All-purpose flour
1 tablespoon Sugar
1 tablespoon Baking powder
1 teaspoon Salt
1/3 cub Lard or shortening

Preparation:

Sift or mix ingredients. Cut in lard till mixture resembles fine meal.

Flaky Pie Crust Mix

Servings: 1 servings

Ingredients:

12 ½ cub Unbleached Flour
5 cub Vegetable Shortening
2 tablespoon Salt

FLAKY PIE CRUST:
2 ½ cub Flaky Pie Crust Mix
1 each Large Egg, Beaten
¼ cub ICE Water
1 tablespoon White Vinegar

Preparation:

Combine unbleached flour and salt in a large bowl and blend well.
With a pastry blender, cut in shortening until evenly distributed.
Mixture will resemble cornmeal in texture. Put in a large airtight container and lable as Flaky Pie Crust Mix. Store in a cool, dry place and use within 10 to 12 weeks. Or put about 2 ½ cups of mixture each into 6 freezer bags. Seal and label bags and freeze.
Use within 12 months.

Makes about 16 cups mix, enough for 6 double pie crusts or 12 single pie crusts.
FLAKY PIE CRUST:

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

Freddi's Fruit Cocktail Mix

Servings: 1 servings

Ingredients:

4 cub Sugar
1 can Frozen Orange Juice *
1 each Watermelon, Cut Into Balls
2 each Crenshaw Melons, Chunked
3 pound Peaches, Cut into Chunks
2 quart Water
1 can Frozen Lemonade *
2 each Canateloupes,Cut into Chunks
3 pound Green Grapes
1 pound Blueberries, Fresh Or Frozen

Preparation:

* Both cans of frozen drink should be 6 oz concentrates.
In a large saucepan bring sugar and water to a boil, stirring constantly. Stir in frozen Orange and lemonade concentrates. In a large bowl combine all of the fruits. Mix until well distributed.
Put mixted fruit in twelve 1-pint containers leaving ½-inch space at top. Pour hot juice syrup over top. Seal and label as Freddi's Fruit Coctail Mix. Freeze and use within 6 to 8 months.

Makes about 12 pints of mix.

Freddi's Fruit Coctail: Partially thaw 1 pint of FREDDI'S FRUIT COCTAIL mix. Spoon into fruit cups. Pour ginger ale over top, if desired. Makes Makes 4 servings

Freezer Mix Enchilada Casserole

Servings: 5 servings

Ingredients:

1 package Beef-Tomato Freezer Mix
¼ cub Water
1 can Split ripe olives(2 ¼oz)
2 teaspoon Chili powder
6 Corn tortillas
1 ½ cub Shredded Cheddar cheese
1 ½ cub Shredded Monterey Jack

Preparation:

Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix, water, olives and chili powder to boiling.
Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes.

Heat oven to 375'. Layer half each of the tortillas, meat mixture and cheese in ungreased baking dish, 11 ¾x7 ½x1 ¾ inches; repeat.
Bake uncovered until bubbly, 30 to 40 minutes.

Freezer Mix Mexican Casserole

Servings: 5 servings

Ingredients:

1 package Beef-Tomato Freezer Mix
2 teaspoon Chili powder
1/3 cub Water
1 can Whole kernel corn(16oz)
1 can Sliced ripe olives(2 ¼oz)
½ cub Biscuit baking mix
¼ cub Yellow cornmeal
¾ cub Shredded Cheddar cheese
1 Egg
3 tablespoon Milk

Preparation:

Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix, chili powder and water to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is partially thawed, about 15 minutes. Stir in corn and olives; heat to boiling.
Reduce heat; cover and simmer 5 minutes.

Heat oven to 400'. While meat mixture is simmering, min remaining ingredients. Pour hot meat mixture into ungreased 2-quart casserole.
Drop batter by teaspoonfuls about ½ inch apart onto meat mixture.
(The batter will bake together to form crust.) Bake uncovered 20 minutes.

French Dressing Mix

Servings: 1 servings

Ingredients:

¼ cub Sugar
1 teaspoon Dry Mustard
⅛ teaspoon Onion Powder
1 ½ teaspoon Paprika
1 ½ teaspoon Salt

Preparation:

Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and label as French Dressing Mix. Stor in a cool, dry place and use within 6 months.

Makes enough mix (5 Tablespoons) for 1 ¼ cups of French Dressing.

VARIATION: Sweet Italian Dressing: Increase sugar to ½ cup.
Substitute 1 T celery seed for paprika.
French Dressing: Combine 1 pkt of mix, ¾ cup vegetable oil, and ¼ cup vinegar in a glass jar. Shake until well blended. Chill before serving.

Makes about 1 ¼ cups of French Dressing.

Fruit Slush Mix

Servings: 1 servings

Ingredients:

4 cub Sugar
1 can Frozen Orange Juice *
1 can (46 oz) Pinapple Juice
4 cub Water
½ cub Lemon Juice

Preparation:

* The can of Orange Juice should be the 6 oz size of the concentrate.
Combine sugar and water in a medium saucepan. Heat until sugar is dissolved. Add orange juice concentrate, lemon juice, and pinapple juice. Fill 6 or 7 ice cube trays with mixture. Freeze until firm.
Remove cubes from freezer trays and store in plastic bags. Use within 6 months. Makes about 100 small cubes.

VARIATION: Add 5 to 6 mashed bananas to mixture before freezing.

FRUIT SLUSH: Fill a glass with FRUIT SLUSH MIX cubes. Add ginger ale to cover. Let stand 15 minutes and stir and serve.

Makes 1 serving

Garden Vegetable Mix

Servings: 1 servings

Ingredients:

6 cub Water
1 tablespoon Salt
1 each Med Head Cabbage, Shredded
3 cub Chopped Celery
1 package (10 oz) Frozen Corn
¼ teaspoon Garlic Powder
1 ½ teaspoon Dried Basil
1 pound Fresh Green Beans
2 cub Chopped Carrots
1 package (10 oz) Frozen Peas

Preparation:

Shred enough of the cabbage to make 6 to 8 cups. Stem green beans and cut them into 1-inch pieces. Combine all ingredients in a large kettle or Dutch Oven. Fill sink with ice water. Cook vegetables to a full boil over medium heat. Remove from heat. Cook quickly by setting kettle in sink of icewater. Put vegetable mix into four 1-qt containers, leaving ½ inch space at top. Seal and label container Garden Vegetable Mix. Freeze and use within 6 months

Makes about 15 cups of Mix.

Gingerbread Mix

Servings: 1 servings

Ingredients:

8 cub Unbleached Flour
¼ cub Baking Powder
1 teaspoon Baking Soda
1 tablespoon Ginger
2 cub Vegetable Shortening
2 cub Sugar
1 tablespoon Salt
1 teaspoon Cloves
1 tablespoon Cinnamon

Preparation:

Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut in the shortening until evenly distributed.
Mixture will resemble cornmeal in texture. Put in a large airtight contaniner and label Gingerbread Mix. Store in a cool, dry place and use within 10 to 12 weeks.

Makes about 13 cups of mix.

VARIATION: Substitute 2 cups of brown sugar for granulated sugar.

Granola Mix

Servings: 1 servings

Ingredients:

10 cub Old Fashioned Rolled Oats
½ pound Shredded Coconut
1 cub Sesame Seeds
1 ½ cub Brown Sugar, Firmly Packed
1 ½ cub Vegetable Oil
½ cub Molasses
2 teaspoon Cinnamon
1 Raisins Or Other Dried Fruit
1 cub Wheat Germ
2 cub Shelled Raw Sunflower Seeds
3 cub Chopped Nuts
1 ½ cub Water
½ cub Honey
1 ½ teaspoon Salt
3 teaspoon Vanilla

Preparation:

Preheat oven to 300 degrees F. (150 degrees F.). In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seed and nuts ( can include almonds, pecans, walnuts, or a combination of all of them). Blend well. In a large saucepan combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour the syrup over the dry ingredients and stir until well-coated. Spread onto five 13 X 9-inch baking pans, or cookie sheets with sides. Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture.
Cool. Add raisins or other dried fruit, if desired. Put in airtight containers and label as Granola mix. Store in a cool dry place and use within 6 months.

Makes about 20 cups of mix.

Hawayij (Spice Mix)

Servings: 1 servings

Ingredients:

6 teaspoon Black peppercorns
3 teaspoon Caraway seeds
1 teaspoon Saffron threads
1 teaspoon Cardamom seeds
2 teaspoon Tumeric

Preparation:

Pound peppercorns, caraway seeds, saffron and cardamom seeds in a mortar, or grind in a blender.

Stir in tumeric and store spice mix in a sealed jar. Use according to recipes.

Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias

Hearty Soup Mix

Servings: 1 servings

Ingredients:

1 package (14 oz)Dry Green Split Peas
1 package (14 oz) Alpahbet Macaroni
1 ½ cub Brown Rice
1 package (12 oz) Pearl Barley
1 package (12 oz) Lentils
4 cub Dry Minced Onion

Preparation:

Combine all ingredients in a large airtight container. Stir to evenly distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry place and use within 6 months. Shake well before using.

Makes about 12 ½ cups of mix.
Hearty Soup Stock: Put 6 cups of water and 1 1/3 cups of mix in a large kettle or Dutch oven. Add 1 ½ T salt. Bring to a boil.
Cover and simmer 1 to 1 ½ hours. Add 2 carrots, sliced, 1 or 2 stalks celery, chopped, 1 ½ cups cabbage, shredded, 2 (15 oz) cans of tomato sauce, 1 (24 oz) can vegetable juice cocktail, and if desired 1 lb lean cooked ground beef or leftover cooked beef. Simmer 20 more minutes, until vegetables are cooked.

Makes 6 to 8 servings.

Herbed Stuffing Mix

Servings: 1 servings

Ingredients:

30 each Slices Bread
3 tablespoon Instant Minced Onion
2 teaspoon Garlic Salt
½ teaspoon Seasoned Pepper
1/3 cub Cooking Oil
3 tablespoon Parsley Flakes
¾ teaspoon Ground Sage

Preparation:

Using a firm textured bread, cut slices into ½ inch cubes. Preheat oven to 300 degrees F. (150 degrees C). Put bread cubes in two 13 X 9-inch baking pans. Toast bread cubes in oven for 45 minutes, stirring occasionally. Remove from oven and cool slightly. Stir in oil, onion, parsley flakes, garlic salt, sage and seasoned pepper.
Lightly toss bread cubes with seasonings to coat cubes. Put in a large airtight container and label Herbed Stuffing Mix. Store in a cool, dry place and use within 3 to 4 months.

Makes about 12 cups of Mix.

Home Style Dressing Mix

Servings: 1 servings

Ingredients:

2 teaspoon Instant Minced Onion
⅛ teaspoon Garlic Powder
½ teaspoon Salt
1 tablespoon Parsley Flakes

Preparation:

Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or a 1-pint glass jar and label as Home Style Dressing Mix. Store in a cool dry place and use within 6 months.

Makes enough mix for 2 cups Home Style Dressing. (2 T)

Home Style Dressing: Combine mix, 1 cup mayonnaise, and 1 cup buttermilk in a glass jar and blend well. Chill before serving.

Makes about 2 cups of dressing.

VARIATION: Substitute 1 cup sour cream for buttermilk and use as a dip for fresh vegetables.

Hot Cocoa Mix ***** jm

Servings: 10 servings

Ingredients:

5 pound Powdered milk (Carnation)
11 ounce Coffee-mate
1 ½ cub Powdered sugar
1 ½ pound Hershey's Cocoa Mix
1 dash Salt

Preparation:

Mix and store in airtight containers. Makes about 10 quarts. Adding more Coffee Mate, Cocoa Mix, and Powdered Sugar than the recipe calls for makes the cocoa creamier and more chocolaty. (OPTIONAL)

Hot Fudge Pudding Cake -- From Mix

Servings: 6 Servings

Ingredients:

1 ½ cub Quick Mix(recipe)or Bisquick
½ cub Granulated sugar
2 tablespoon Cocoa
¾ cub Nuts; chopped
½ cub Milk
1 teaspoon Vanilla
½ cub Brown sugar
¼ cub Cocoa
1 ½ cub Boiling water
Vanilla Ice Cream (optional)

Preparation:

Preheat oven to 350F. In an ungreased, 8" square pan, combine quick Mix, granulated sugar, 2 tb. cocoa, nuts, nilk and vanilla. Blend well. Combine brown sugar and ¼ cup cocoa in a small bowl.
Sprinkle over top of cake mixture. Gently pour boiling water over top of mixture. Do NOT stir. Bake 35 to 40 minutes, until edges separate from the pan. Cool in pan 15 minutes before serving.

Nice served with a scoop of vanilla ice cream on top.

Variation: Omit nuts and add 1 cup miniature marshmallows.

From: _Make-A-Mix Cookery_ by Harward, Eliason & Westover, 1978

Hot Roll Mix

Servings: 1 servings

Ingredients:

5 pound Unbleached All Purpose Flour
4 teaspoon Salt
1 ¼ cub Sugar
1 cub Instant Non Fat Dry Milk

Preparation:

Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Lable as HOT ROLL MIX and store in a cool dry place. Use within 6 to 8 months. Makes about 22 cups of HOT ROLL MIX.

Italian Cooking Sauce Mix

Servings: 1 servings

Ingredients:

2 can (14 ½ oz) Stewed Tomatoes
2 cub Water
2 tablespoon Instan Minced Onion
3 teaspoon Salt
4 teaspoon Green Pepper Flakes
3 teaspoon Sugar
4 can (8 oz) Tomato Sauce
2 can (6 oz) Tomato Paste
2 tablespoon Parsley Flakes
2 tablespoon Cornstarch
1 teaspoon Instant Minced Garlic
1 ½ teaspoon Italian Seasoning

Preparation:

Puree Stewed tomatoes. Combine all ingredients in a large kettle or Dutch oven. Simmer 15 minutes over medium-low heat. Cool and put into six 1-pt containers leaving ½-inch space at top. Seal and label containers Italian Cooking Sauce Mix. Freeze and use within 6 months. Makes about 6 pints of mix.

Lemon Pie-filling Mix

Servings: 1 servings

Ingredients:

2 ½ cub Presweetened Lemonade Mix
1 ¼ cub Sugar Or To Taste
1 cub Plus 2 T Cornstarch
1 teaspoon Salt

Preparation:

Combine all ingredients in a medium bowl, and mix well. Put into a 1 quart airtight container and label as Lemon Pie-filling Mix. Store in a cool dry palce and use within 6 to 8 months.

Makes about 4 ¼ cups of mix.

Low Calorie Dressing Mix

Servings: 1 servings

Ingredients:

2 teaspoon Instant Minced Onion
¼ teaspoon Instant Horseradish
2 teaspoon Parsley Flakes
2 teaspoon Green Pepper Flakes

Preparation:

Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or a 1-pint glass jar and label as Low-Calorie Dressing Mix. Store in a cool, dry place and use within 6 months.

Makes enough mix for ¾ cup of dressing.

Low-Calorie Dressing: Combine mix, ¾ cup tomato juice and 2 T lemon juice in a glass jar and blend well. Chill before serving.

Makes about ¾ cup of dressing.

Low-Calorie Spiced Tea Mix

Servings: 72 Sweet ones

Ingredients:

¼ cub + 2 tb orange flavoreddrink mix;sugar-free
¼ cub Lemondade flavored-drink mixsugar-free
¾ cub Iced tea mix; sugar free
1 teaspoon Ground cloves
2 tablespoon Ground cinnamon;

Preparation:

1. Combine all ingredients, stirring until blended. Store mixture in an airtight container. 2. For each serving, place 1 teaspoon mix in a cup. Add 1 cup hot water, stirring well. Serve hot. Food Exchange Per Serving: FREE; CAL: 1; CAR: TR; PRO: TR; FAT: TR; SOD: 1 MG;

Source: All New Cookbook For Diabetics And Their Families. Brought To You And Yours Via Nancy O'Brion And Her Meal Master Typed for you and yours via her nieghbor Sophia Robinson; age 12

Mexicali Snack Mix

Servings: 1 servings

Ingredients:

1 ½ cub Roasted salted peanuts
1 ½ cub Bit size wheat square cereal
1 cub Salted sunflower seeds
1 cub Corn nuts
¼ cub Butter, melted
2 teaspoon Chili powder
¼ teaspoon Ground cumin
¼ teaspoon Red pepper
⅛ teaspoon Garlic powder

Preparation:

Combine first four ingredients in a 15 x 10 x 1 inch pan; stir well.
Drizzle butter over peanut mixture; stir well. Bake at 350 degrees for 20 minutes, stirring after 10 minutes.

Mexican Meat Mix

Servings: 1 servings

Ingredients:

5 pound Beef Roast *
3 each Large Onions, Chopped
2 can (7 oz) Green Chili Salsa
4 tablespoon Flour
1 teaspoon Ground Cumin
3 tablespoon Vegetable Shortening
1 can (4 oz) Chopped Green Chilis
¼ teaspoon Garlic Powder
4 teaspoon Salt
1 Juices From Beef Roast

Preparation:

Preheat oven to 200 degrees F. (95 degrees C) Place Beef roast (or combination of beef and pork roasts to total 5 lbs) in a large roasting pan or dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, or until well done. Or cook roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside. Melt shortening in a large skilled. Add onions and green chilies. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat.
Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix into 3 1-quart containers, leaving ½-inch space at top. Seal and label containers Mexican Meat Mix and freeze. Use within 6 months. Makes about 9 cups of Mix.

Mexican Rice Mix

Servings: 1 servings

Ingredients:

4 cub Raw Long Grain Rice
4 teaspoon Salt
1 teaspoon Dried Basil
½ cub Green Pepper Flakes
5 teaspoon Parsley Flakes

Preparation:

Combine all ingredients in a large bowl; stir until well blended. Put about 1 ½ cups of mix into three 1-pint airtight containers and label as Mexican Rice Mix. Store in a cool, dry place and use within 6 to 8 months.

Makes about 4 ½ cups of mix.
Mexican Rice: Combine 1 ½ cups of mix, 2 cups 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 to 25 minutes, until liquid is absorbed.

Makes 4 to 6 servings.

Mexican Seasonings Mix

Servings: 1 servings

Ingredients:

1 cub Dried minced onion
1/3 cub Beef bouillon powder
1/3 cub Firehouse hot chili powder
2 tablespoon Ground cumin
4 teaspoon Crushed red pepper
1 tablespoon Oregano
2 teaspoon Garlic powder

Preparation:

Mix all and store in pantry up to 4 months

Source Cheaper and Better by Nancy Birnes

Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120

Mississippi Mud -- From Mix

Servings: 12 Servings

Ingredients:

CAKE:
2 Eggs
1/3 cub Butter, melted
2 cub Brownie Mix (recipe)
½ teaspoon Vanilla
1 cub Nuts; chopped
1 cub Flaked coconut
7 ounce Marshmallow creme

CHOCOLATE ICING:
1 ¾ cub Powdered sugar
¼ cub Butter
3 tablespoon Evaporated milk
2 tablespoon Unsweetened cocoa powder

Preparation:

Preheat oven to 350 F. Lightly grease and lightly flour an 11" x 7" pan. In a large bowl, beat eggs until foamy. Add melted butter or margarine and mix well. Add Brownie Mix and blend well. Stir in vanilla. Stir in nuts and coconut. Pour into prepared pan.

Bake about 30 minutes, until edges seperate from pan. While still hot, carefully spread on marshmallow creme. When cool, frost with Chocolate Icing.

Icing: Put powdered sugar in a medium bowl. In a small saucepan, combine butter, evaporated milk and cocoa. Bring to a boil, stirring constantly. Remove from heat and immediately add to powdered sugar.
Beat until smooth.

From: _Make-A-Mix_ by Harward, Eliason & Westover, 1995

MIX 'N EAT PANCAKES

Servings: 3 servings

Ingredients:

½ cub All purpose flour
2 (1 ¼ oz) packets Instant
Cream of Wheat cereal-brown
Sugar cinnamon flavored
1 tablespoon Baking powder
1 cub Skim milk
1 Egg
2 tablespoon Margarine, melted
1 cub Blueberries, optional

Preparation:

In medium bowl, mix flour, cereal and baking powder; set aside. In small bowl, blend milk, egg and margarine; stir into dry ingredients just until blended. Let stand 5 minutes. Stir in blueberries if desired.
Heat lightly greased griddle or skillet over medium-high heat. Pour scant ¼ cup batter onto griddle or skillet for each pancake. Cook until bubbly; turn and cook until done. Serve immediately. (Makes about 10 pancakes)

Mixed Grain & Vegetable Stir Fry with Almonds

Servings: 6 servings

Ingredients:

PILAF:
1 tablespoon Extra virgin olive oil
2 each Jalapeno peppers, seeded & slivered
1 each 3" piece cinnamon stick
4 each Cloves
1 each Lemon julienne zest & juice
½ tablespoon Curry powder
1 ½ cub Kashi
2 ¾ cub Stock
1/3 cub Parsley, minced

VEGETABLES:
1 each ½" piece ginger, slivered
5 cub Small broccoli florets
4 cub Carrots, finely sliced
¼ cub Water
1 tablespoon Extra virgin olive oil
3 each Red bell peppers, cut into ¼" strips
1 ½ tablespoon Maple syrup
Salt & pepper
3 tablespoon Almonds, sliced & toasted

Preparation:

Heat 1 ½ ts oil over moderate heat. Add peppers, cinnamon & cloves & fry for 1 minute. Stir in the curry powder & kashi & fry till coated with oil. Pour in the stock & bring to a boil. Reduce heat, cover & cook until the liquid has been absorbed, 35 minutes. Set aside. Add parsley, season & fluff with a fork. Drizzle with the remaining oil, cover & keep warm.

Place ginger, broccoli, carrot, lemon zest, juice & water in a wok or large skillet over moderately high heat. Cover & cook for about 4 minutes, stirring once or twice. Add oil & bell pepper & stir-fry till the liquid has evaporated. Stir in the maple syrup & cook briefly. Remove from heat & season.

To serve, transfer the pilaf to individual warm plates or a platter.
Spoon vegetables over the pilaf & garnish with almonds.

Yamuna Devi, "Yamuna's Table"

Mixed Grain Mushroom Casserole

Servings: 8 servings

Ingredients:

½ cub Wild rice
½ cub Pearl barley
½ cub Brown rice
¼ cub Oil
1 large Onion; thinly sliced
4 Garlic cloves; chopped
4 tablespoon Unsalted butter or margarineOR- Oil
½ pound Mushrooms; thickly sliced
3 ½ cub Broth
1 teaspoon Crushed dried thyme
½ teaspoon Crushed dried oregano
Salt & pepper; to taste

Preparation:

Combine grains in a mixing bowl and set aside. Pour the oil into a 2-3 qt. casserole which is safe for both stovetop and oven cooking, and place on med. heat. When hot , saute onion and garlic until tender and translucent, about 5-6 mins. Add the mixed grains and saute for 1 min., stirring constantly.

Meanwhile melt butter or margarine (if using) in a separate pan on med. high heat. When hot , add mushrooms and saute quickly, stirring frequently, until the shrooms are hot and have just absorbed the "butter" (about 1 min.). Immediately remove from heat.

Add the broth, herbs, and mushrooms to the casserole with the onions and grains, and bring to a boil. Season with salt and pepper to taste, cover tightly (use aluminum foil between pot and cover if necessary for a good seal), and bake at 350 degrees F for 1 hr.

NOTES: I use alot less oil (only as much as needed to keep things from sticking in my cast-iron dutch oven), add hot peppers and fresh herbs (rosemary is especially delicious; i dislike dried oregano so i use less or none), add soy sauce instead of salt, and saute the mushrooms first in the same pan (taking them out when done) so i dont have to wash two pans :^>. Frankly i can't see where they get 8 servings from, this lasts me maybe 3 meals....It's really a hearty dish, so save it for a cold day (some of us still have a few left, despite the advent of spring). Enjoy!

(8 servings as a side dish, less as an entree)

From: karpen@nrlfs1.nrl.navy.mil (Judy Karpen) @Newsgroups:
rec.food.veg

Mixed Green Salad with Lemon Vinaigrette

Servings: 10 Servings

Ingredients:

2 Shallots; finely chopped
2 tablespoon Fresh Lemon Juice
1 tablespoon Dijon Mustard
1 tablespoon White Wine Vinegar
1 teaspoon Lemon Peel; grated
¾ cub Olive Oil
Salt
Pepper
2 Heads Boston Lettuce; torninto bite-sized pieces
1 Head Radicchio; torn intobite-sized pieces
1 bunch Watercress; stems trimmed
1 bunch Arugula
1 Cucumber; peeled and thinlysliced
2 Celery Stalks; thinly sliced
2/3 cub Parmesan Cheese; grated

Preparation:

Whisk first 5 ingredients in a small bowl. Gradually whisk in oil.
Season with salt and pepper. Combine all remaining ingredients except cheese in a large bowl. Add enough dressing to season to taste and toss well. Sprinkle with cheese and toss gently. Divide among plates and serve.

Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Mixed Greens with Orange-Cumin Dressing

Servings: 4 Servings

Ingredients:

ORANGE-CUMIN DRESSING:
3 tablespoon Fresh Orange Juice
½ tablespoon Fresh Lemon Juice
¼ teaspoon Ground Cumin
¼ teaspoon Superfine Sugar
1 pinch Salt
1/3 cub Olive Oil

SALAD:
4 cub Mixed Greens
9 ounce Oranges, peeled and cut into
6 slice Each
6 ounce Avocado, peeled and cut into
16 Slices
1 small Red Onion, thinly sliced and
Seperated into rings

Preparation:

In a small bowl, combine orange juice, lemon juice, cumin, sugar and salt. Gradually whisk in olive oil until blended. Set aside. Line 4 salad plates with greens. Fan 3 orange lsices and 4 avocado slices on each plate of greens. Garnish with onion rings. Whisk dressing and drizzle over salads.

Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

Mixed Mushroom & Chinese Cabbage Spring Rolls

Servings: 4 Servings

Ingredients:

¼ pound Regular mushrooms
¼ pound Shiitake mushrooms
¼ pound Portobello mushrooms
¼ pound Oyster mushrooms
1 tablespoon Sesame oil
1 teaspoon Chopped shallots
1 teaspoon Chopped garlic
1 tablespoon Chopped parsley
1 tablespoon Chopped ginger
Salt and pepper to taste
8 large Napa cabbage leaves

Preparation:

Clean and slice all mushrooms into ½-inch pieces. Saute the mushrooms in a large saute pan in the sesame oil for about 5 minutes, stirring occasionally. Add shallots, garlic, parsley and ginger. Cook for another 6 to 8 minutes. Season to taste with salt and pepper.
Chill. Blanch the cabbage leaves in 1 quart of boiling water and immediately chill in ice water. Dry the cabbage leaves on paper towels. Place ⅛ of the mushroom mixture in the center of each cabbage leaf, fold the side of the leaf and roll. Serve with light soy sauce for dipping. Yield: 4 servings

Recipe By : CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9346 Categories : Chef Du Jour

Mixed Tostadas

Servings: 6 Servings

Ingredients:

1 ½ cub Refried Beans; *
1 ½ cub Casera Sauce; **
Vegetable Oil
6 Corn Tortillas; ***
2 cub Chicken; Cooked, Cut Up
¾ cub Montery Jack Cheese;Shredded
3 cub Lettuce; Shredded
1 Avocado; Cut Into 12 Slices
Dairy Sour Cream

Preparation:

* See Burrito Recipe. ** See Sowest2. *** Tortillas should be 6 to 7 inches in diameter. Prepare Refried Beans and Casera Sauce; heat separately until hot. Heat ⅛-inch of oil in skillet over medium heat just until hot. Cook tortillas, one at a time in the hot oil, until crisp, about 1 minute; drain. Spread each tortilla with ¼ cup of beans, top with 2 T of the sauce, 1/3 cup of the chicken and 2 more T of the sauce. Sprinkle each with 2 T of the cheese. Set oven control to broil. Place tortillas on rack in broiler pan. Broil with tops 2 to 3 inches from the heat until cheese is melted, about 3 minutes. Top each tortilla with ½ cup of lettuce, 2 slices of avocado and sour cream.

Mixed Vegetable Pulao

Servings: 4 servings

Ingredients:

8 tablespoon Clarified butter (ghee)
2 Med onions; thinly sliced
2 Med tomatoes; peeled & ¼'d
½ cub Green peas
½ cub Green beans; in 1" pieces
½ cub Cauliflower pieces
½ cub Carrot; thinly sliced
2 Whole cardamom pods*
1 piece of cinnamon stick
2 Cloves
1 Bay leaf; crumbled
¼ teaspoon Fresh ground black pepper
1 ½ cub Long grain rice
3 cub Water
2 teaspoon Salt

Preparation:

*Note: Cardamon pods should be lighly cracked. Heat 2 TBSP ghee and brown the onions. Reserve for garnishing. Add 3 TBSP ghee to a pan.
Put in tomatoes, peas, green beans, cauliflower, and carrots. Saute for 5 minutes. Remove and set aside. In the remaining 3 TBSP ghee, carefully fry cardamoms, cinnamon, cloves, bay leaf, and pepper for 2 minutes. Add the raw rice and fry for another 2 or 3 min. Bring the water to a boil and add the salt. Put in the rice and the vegetables.
Stir well. Cover and cook over low heat for about 20 minutes or until the rice is done. Garnish with the onions and serve hot. This comes from "A Taste of India" by Mary S. Atwood.

Moist Pie Crust Mix

Servings: 1 servings

Ingredients:

5 pound Unbleached Flour
3 pound (1 Can) Veg. Shortening
¼ cub Unbleached Flour
2 tablespoon Salt
3 cub Cold Water

Preparation:

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

Makes 10 rolls of mix enought for 10 double pie crusts or 20 single pie crusts.

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

Morning Mix-Up

Servings: 4 servings

Ingredients:

2 cub Frozen hash browns
1 cub Chopped fully cooked ham
½ cub Chopped onion
2 tablespoon Oil
6 EggsSalt and Pepper to taste
1 cub (4 oz.) shredded cheddarcheeseMinced fresh chives

Preparation:

"This filling dish is super to serve for breakfast or supper. It's one of my family's favorites - even our 2-year old daughter, Amanda, eats a hearty helping. Eggs, cheese, hash browns, and ham go well together." - Kim Scholting

In a large skillet, saute' potatoes, ham and onion in oil for 10 minutes or until potatoes are tender. In a small bowl, beat eggs, salt and pepper. Add to the skillet; cook, stirring occasionally, until eggs are set. Remove from the heat and gently stir in cheese.
Spoon onto a serving platter; sprinkle with chives.

From: "Taste of Home" Magazine Posted by: Debbie Carlson - Cooking Echo

Oatmeal Cookie Mix

Servings: 1 servings

Ingredients:

4 cub Unbleached Flour
4 teaspoon Salt
2 teaspoon Baking Soda
3 cub Vegetable Shortening
4 cub Whole Wheat Flour
2 teaspoon Baking Powder
6 cub Brown Sugar, Firmly Packed
8 cub Quick Rolled Oats

Preparation:

Combine all ingredients except the sugar, shortening, and oats in a large bowl. Blend well. Stir ni brown sugar an mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well. Put in a large airtight container and label Oatmeal Cookie Mix. Store in a cool, dry place and use within 10 to 12 weeks.

Makes about 24 Cups of mix.

VARIATION: Use 8 cups unbleached flour instead of 4 cups unbleached and 4 cups of whole wheat flours.

Oatmeal Mix

Servings: 1 servings

Ingredients:

3 cub Unbleached Flour
1 ½ teaspoon Salt
1 cub Brown Sugar
3 cub Rolled Oats
3 ½ teaspoon Baking Powder
½ cub Granulated Sugar
1 ½ cub Vegetable Shortening

Preparation:

In a large bowl, sift together flour, baking powder, salt and granulated sugar. Stir in brown sugar. Mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well. Put in large airtight container. Label as OATMEAL MIX and stor in a cool, dry place. Use within 10 to 12 weeks. Makes about 9 cups OATMEAL MIX.

Onion-Cheese Dip Mix

Servings: 1 servings

Ingredients:

1 tablespoon Instant Minced Onion
½ teaspoon Instant Beef Bouillon
1 tablespoon Grated Parmesan Cheese
¼ teaspoon Garlic Salt

Preparation:

Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight.
Label as Onion-Cheese Dip Mix. Store in a cool dry place and use within 3 to 4 months.

Makes 1 package (about 3 T) of mix. This recipe may be increased to make more packages of mix.

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

Makes about 1 cup of dip.

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

Onion-Flavored Rice Mix

Servings: 1 servings

Ingredients:

4 cub Uncooked Long Grain Rice
1 tablespoon Parsley Flakes
2 package (1 ¼ oz) Onion Soup Mix
1 teaspoon Salt

Preparation:

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

Makes about 4 cups of mix

Onion-Flavored Rice: Combine 1 1/3 cups ONION-FLAVORED RICE MIX, 2 cups cold water, and 1 T butter or margarine in a medium saucepan.
Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed.

Makes 4 to 6 servings

Orange Float Mix

Servings: 1 servings

Ingredients:

4 cub Instant Nonfat Dry Milk
1 cub Sugar
2 cub Powdered Orange Drink Mix

Preparation:

Combine all ingedients in a large bowl and blend well. Put in a large airtight container and lable as Orange Float Mix. Store in a cool, dry place and use withing 6 months.

Makes about 7 cups mix.

ORANGE FLOAT: Add 1 egg and ½ cup ORANGE FLOAT MIX to 8 ozs cold water in a blender. Add 2 to 3 ice cubes and blend well. Serve immediately. Makes 1 serving.

Oyster Cracker Snack Mix

Servings: 1 servings

Ingredients:

1 package Oyster crackers
1 cub Wesson oil
1 package Hidden Valley Ranch dressing
1 teaspoon Dill weed
1 teaspoon Garlic powder

Preparation:

Warm oil; add dressing mix, dill weed and garlic powder. Mix together in a large bowl; toss until evenly distributed. Randy Rigg

Pancake Mix

Servings: 1 servings

Ingredients:

10 cub Unbleached All-purpose Flour
½ cub Sugar
2 tablespoon Salt
2 ½ cub Instant Non Fat Dry Milk
¼ cub Baking Powder

Preparation:

Combine all indredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label as PANCAKE MIX and store in a cool, dry place. Use within 6 to 8 months. Makes about 13 cups of PANCAKE MIX.

Pot Roast with Enchilada Sauce Mix

Servings: 8 servings

Ingredients:

-From the Kitchen ofLawrence & Cindy Kellie
4 pound Beef chuck cross rib potroast, boneless
2 tablespoon Cooking fat
Salt
Pepper
1 large Onion; thinly sliced
1 medium Green pepper; chopped
8 ounce Tomato sauce
1 each Package enchilada sauce mixor taco seasoning mix
¾ cub Water

Preparation:

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Cook onion and green pepper in drippings remaining in pan until onion is soft but not browned; stir often. 3.
Add tomato sauce, enchilada sauce mix, and water. 4. Return meat to pan. Cover and simmer for 2 ½ to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. When done, remove meat and keep warm. 5. Taste sauce and correct seasoning, if necessary, with salt and pepper. 6.
Remove meat to a platter and slice. Skim fat from sauce; serve sauce with meat.

From the book given to me by Cookie.Lady:
The More-Beef-for-your-Money Cookbook
Mary Dunham
Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK)))))

Pot Roast with Onion Soup Mix and Vegetables

Servings: 10 servings

Ingredients:

-From the Kitchen ofLawrence & Cindy Kellie
5 pound Beef round heel of round
2 tablespoon Cooking fat
Salt
Pepper
1 cub Water
1 each Onion soup mix package
8 medium Carrots, cut 2-inch pieces
4 each Celery; stalks, 3-inchs ea

Preparation:

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Add water and soup mix. 3. Return meat to pan.
Cover and simmer for 3 to 3 ½ hours, or until done. (Or cook in a 325F oven for same amount of time.) 4. Turn meat once to cook it evenly throughout. Add carrots and celery during the last 35 minutes of cooking. 5. Skim off any excess fat. Taste gravy and correct seasoning, if necessary, with salt and pepper. 6. If gravy is too thin, remove meat and vegetables to a platter and keep warm. Mix 2 T flour in 1/3 c cold water. Add mixture slowly to liquid in pan.
Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. 7. Serve sliced meat with vegetables and gravy.

From the book given to me by Cookie.Lady:
The More-Beef-for-your-Money Cookbook
Mary Dunham
Peter H. Wyden, New York, 1974

Happy Charring (((((THE.LaRK)))))

Pudding & Pie Mix

Servings: 1 servings

Ingredients:

5 ½ cub Sugar
1 teaspoon Salt
2 ¾ cub Unbleached Flour
1 ½ cub Instant Nonfat Dry Milk

Preparation:

Combine all ingredients in a large bowl; mix well. Put in a large airtight container and label as Pudding and Pie Mix. Store in a cool, dry place and use within 6 to 8 months.

Makes about 9 Cups of mix.

VARIATION: If you prefer cornstarch puttings, substitute 2 cups cornstarch for flour.

Quick Mix

Servings: 1 servings

Ingredients:

8 ½ cub Unbleached All-purpose Flour
1 tablespoon Salt
1 teaspoon Baking Soda
2 ¼ cub Vegetable Shortening
3 tablespoon Baking Powder
2 teaspoon Cream Of Tartar
1 ½ cub Instant Non Fat Dry Milk

Preparation:

In a large bowl, sift together all dry ingredients. Blend well.
With a pastry blender, cut in shortening until evenly distributed.
Mixture will resemble cornmeal in texture. Put in a large airtight container. Label and stor in a cool, dry, place. Use within 10 to 12 weeks. Makes about 13 cups of Quick Mix.

VARIATION:

Use 4 ¼ cups Unbleached All-purpose Flour and 4 ¼ cups Whole-wheat flour instead of 8 ½ cups Unbleached All-purpose Flour. Increase baking powder to 5 Tablespoons.

Russian Refresher Mix

Servings: 1 servings

Ingredients:

2 cub Orange Drink Mix Powder
1 1/3 cub Sugar
½ teaspoon Ground Cloves
1 package (3 oz) Lemonade Mix *
1 teaspoon Cinnamon

Preparation:

* Lemonade Mix should be presweetened powder mix.
Combine all ingredients in a medium bowl. Mix well. Put in a 1-quart container. Lable as Russian Refresher Mix and store in a cool, dry place. Use within 6 months.

Makes about 3 ½ Cups of mix.
RUSSIAN REFRESHER: Add 2 to 3 teaspoons of RUSSIAN REFRESHER MIX to 1 cup hot water. Stir to dissolve. Makes 1 serving.

Seafood Coating Mix

Servings: 1 servings

Ingredients:

2 tablespoon Parsley Flakes
1 tablespoon Celery Seed
1 tablespoon Thyme
1 teaspoon Onion Salt
1 tablespoon Dried Grated Lemon Peel
1 tablespoon Savory Salt
1 tablespoon Marjoram
1 each Bay Leaf, Crushed

Preparation:

Combine all ingredients in a small bowl and blend well. Put mixture in a small airtight container and label as Seafood Coating Mix.
Store in a cool dry place and use within 6 months.

Makes about 1/3 cup of mix.
Breaded Seafood: Combine 1 T of mix and ½ cup Unbleached Flour in a pie plate or a shallow dish. Coat fish fillets or any seafood with mixture. Pan fry in butter until golden brown. Or preheat oil in a deep fryer to 375 degrees F. (190 degrees C.) and fry 3 to 5 minutes until golden brown.

Seasoned Breadcrumb Mix

Servings: 1 servings
2 cub Fine Dry Breadcrumbs (4 sl)

Sesame-Cheese Dip Mix

Servings: 1 servings

Ingredients:

1 tablespoon Grated Parmesan Cheese
½ teaspoon Salt
1 Dash Pepper
2 teaspoon Toasted Sesame Seeds
½ teaspoon Celery Seed
⅛ teaspoon Garlic Powder

Preparation:

Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight.
Label as Sesame Cheese Dip Mix. Store in a cool, dry place and use within 4 months.

Makes 1 package (about 2 T) of mix. This recipe can be increased to make more packages.
Sesame-Cheese Dip: Combine 1 cup of sour cream and 1 package of mix.
Chill at least 1 hour before serving.

Makes about 1 cup of dip.

VARIATION: Substitute 1 cup yogurt for sour cream.

Sloppy Joe Seasoning Mix

Servings: 1 servings

Ingredients:

1 tablespoon Instant Minced Onion
1 teaspoon Salt
½ teaspoon Instant Minced Garlic
¼ teaspoon Celery Seed
1 teaspoon Green Pepper Flakes
1 teaspoon Cornstarch
¼ teaspoon Dry Mustard
¼ teaspoon Chili Powder

Preparation:

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

Makes 1 package (about 3 T) of mix.
Sloppy Joes: Brown 1 lb lean ground beef in a medium skillet over medium-high heat. Drain excesss grease. Add sesoning mix, ½ cup water, 1 (8 oz) can of tomato sauce and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Serve over toasted hamburger buns.

Makes 6 servings

Snack: Perky Party Mix

Servings: 1 servings

Ingredients:

1 ½ cub M&M's Plain or Peanut
Chocolate Candies
3 cub Thin pretzel sticks, broken
In half
3 cub Bite-size Cheddar cheese
Crackers
1 ½ cub Raisins

Preparation:

Combine all ingredients. Serve as a snack. Makes about 8 cups mix.

Substitue nuts?

SOUP-ER SNACK MIX

Servings: 8 Servings

Ingredients:

FROM LOIS FLACK:

CYBEREALM BBS 315-786-1120:
- - - - - - - - - - - - - -
1/3 cub Popcorn (unpopped)
¾ cub Brown Sugar
1/3 cub Butter
3 tablespoon Light Corn Syrup
¼ teaspoon Baking Soda
¼ teaspoon Vanilla
2 cub Pecans

Preparation:

1. Pop the corn, removing the unpopped kernels.

2. Butter a large baking pan and spread the popcorn in the pan.

3. Sprinkle the nuts over the popcorn.

4. Put butter in a large saucepan and melt over low heat so butter coats
pan.

5. Add brown sugar and corn syrup and cook to boiling for 4-5 minutes.

6. Remove pan from heat and stir in baking soda and vanilla.

7. Pour over popcorn and nuts, stirring to coat.

8. Bake at 300øF for 10 minutes, stir and bake 10 minutes more.

9. Cool completely.

Source: Family magazine - Jan. 1994

Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

Spaghetti Seasoning Mix

Servings: 1 servings

Ingredients:

1 tablespoon Instant Minced Onion
1 tablespoon Cornstarch
1 ½ teaspoon Salt
1 teaspoon Sugar
1 tablespoon Parsley Flakes
2 teaspoon Green Pepper Flakes
¼ teaspoon Instant Minced Garlic
¾ teaspoon Italian Sesonings

Preparation:

* If you have no Italian sesoning mix, use a combination of Italian herbs (oregano, basil, rosemary, thyme, sage, and marjoram) in any combination. Combine all ingredients in a small bowl and blend well.
Spoon mixture into a 6-inch square of aluminum foil and fold to make airtight. Label package as Spaghetti Seasoning mix. Store in a cool, dry place and use within 6 months.

Makes 1 package (about 1/3 cup) of mix.
Spaghetti Sauce: Brown 1 lb lean ground beef in a medium skillet over medium-high heat. Drain excess grease. Add 2 (8 oz) cans of tomato sauce, 1 (6 oz) can of tomato paste, 2 ¾ cups tomato juice or water, and the seasoning mix. Reduce heat and simmer 30 minutes, stirring occasionally.

Makes 4 to 6 servings.

SUPER BUBBLE MIXTURE

Servings: 1 servings

Ingredients:

2 cub Dish liquid (Joy is best)
6 cub Warm water
¾ cub Corn Syrup (light)

Preparation:

Mix and shake. Let settle at least 4 hours. Best to use within a day or two. If you need to store it longer, cover tightly and store in the fridge. Use this mixture with those big bubble wands! I pour the mixture in a roasting pan and dip the wands in it. Don't swish the wands in the liquid too much because it will make the bubbles funny. This recipe

Super Crunchy Snack Mix

Servings: 1 Servings

Ingredients:

patti - vdrj67a:
4 cub Popcorn
2 cub Super golden crisp cereal
2 cub Mini marshmallows
2 cub Semi sweet chocolate pieces
1 cub Peanuts
1 cub Raisins

Preparation:

Combine all ingredients. Makes 11 cups.

Sweet Spice Mix

Servings: 2 Servings

Ingredients:

2 tablespoon Cinnamon
1 tablespoon Nutmeg
1 ½ teaspoon Ground cloves
1 ½ teaspoon Ground allspice
1 tablespoon Ground ginger
1 tablespoon Dried orange/lemon peel

Preparation:

Orange peel should be grated. Sprinkle on plain toast, French toast, waffles, pancakes, oatmeal, vanilla pudding, cut-up apples or oranges.
Sprinkle over muffins before baking and apple pie before warming.

Buy spices in bulk from a natural foods store.

Taco Seasoning Mix

Servings: 1 servings

Ingredients:

2 teaspoon Instant Minced Onion
1 teaspoon Chili Powder
½ teaspoon Crushed Dried Red Pepper
¼ teaspoon Dried Oregano
1 teaspoon Salt
½ teaspoon Cornstarch
½ teaspoon Instant Minced Garlic
½ teaspoon Ground Cumin

Preparation:

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

Makes 1 package (about 2 T) of mix. Using the above recipe as a guide you can increase the amounts to make any number of packages.
Taco Fillin: Brown 1 lb lean ground beef in a medium skillet over medium-high heat; drain the excess grease. Add ½ cup water and the sesoning mix. Reduce heat and simmer 10 minutes, stirring occasionally.

Makes filling for 8 to 10 tacos.

Vegetable Dip Mix

Servings: 1 servings

Ingredients:

1 tablespoon Dried Chives
1 teaspoon Garlic Salt
½ teaspoon Dill Weed
½ teaspoon Paprika

Preparation:

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

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

Makes about 2 cups of dip.

Vegetarian Rice Mix

Servings: 1 servings

Ingredients:

4 cub Raw Long-grained Rice
2 teaspoon Salt
4 teaspoon Onion Flakes
4 teaspoon Red Pepper Flakes
3 tablespoon Instant Vegetarian Bouillon
4 teaspoon Celery Flakes
4 teaspoon Green Pepper Flakes

Preparation:

Combine all ingredients in a large bowl; stir until well blended. Put about 1 ½ cups of mix into 3 1-pint containers and label as Vegetarian Rice Mix. Store in a cool, dry place and use within 6 to 8 months.

Makes about 4 ½ cups of mix.
Vegetarian Rice: Combine 1 ½ cups mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; reduce heat and cover. Cook for 15 to 25 minutes, until all liquid is absorbed.

Makes 4 to 6 servings.

Wheat Mix

Servings: 1 servings

Ingredients:

6 cub Whole-wheat Flour
1 ½ cub Instant Non Fat Dry Milk
1 cub Sugar
¼ cub Baking Powder
3 cub Unbleached All-purpose Flour
1 tablespoon Salt
½ cub Wheat Germ
2 cub Vegetable Shortening

Preparation:

In a large bowl, combine whole-wheat flour, unbleached flour, dry milk, salt, wheat germ, sugar, and baking powder. Mix well. With a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container. Label as WHEAT MIX and store in cool, dry, place. Use within 10 to 12 weeks. Makes about 14 Cups WHEAT MIX.