About
About Flu Wiki
How To Navigate
New? Start Here!
Search FW Forum
Forum Rules
Simple HTML I
Simple HTML II
Forum Shorthand
Recent Active Diaries
RSS Feed

Search




Advanced Search


Flu Wiki Forum
Welcome to the conversation Forum of Flu Wiki

This is an international website intended to remain accessible to as many people as possible. The opinions expressed here are those of the individual posters who remain solely responsible for the content of their messages.
The use of good judgement during the discussion of controversial issues would be greatly appreciated.

Homemade Instant and Convenience Foods

by: KathyinFL

Mon Jan 08, 2007 at 09:50:16 AM EST


Give me convenience any day.  But how do you get "convenience" in an emergency pantry without disrupting your normal food budget?  By making it yourself.
KathyinFL :: Homemade Instant and Convenience Foods
Give me convenience any day.  But how do you get "convenience" in an emergency pantry without disrupting your normal food budget?  By making it yourself.

The benefits of making your own instant mixes and convenience foods yourself are many:

*you save money
*you know exactly what is in your mixes
*you can make as much or as little as your family needs
*you can make exactly the sort of items your family wants or needs

For the recipes I have offered here, I have tried to stick with ingredients that are inexpensive and readily available to the average person.  If you have more exotic tastes, you will need to be sure and stock those types of items into your emergency pantry.

Tags: , , , , , , , , , , , , (All Tags)
Print Friendly View Send As Email

Beverages
One of the easiest "instant" mixes to create are those for beverages.  Throw some stuff together, store in an airtight container.  To use just toss a couple of spoonfuls into some water.  The following recipe is the first of several that I will share.

Bavarian Mint Beverage Mix

2/3 cup instant coffee
1 cup granulated sugar
1 round teaspoon loose, dried mint leaves
2/3 cup nondairy creamer

Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder.

To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Coffee Mixes
For those addicted to their daily intake of caffiene, these may very well be a life -- or sanity -- saver.

Cappuccino Mix

1 cup instant coffee creamer
1 cup instant chocolate drink mix
2/3 cup instant coffee crystals, regular or decaffeinated
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Combine creamer, drink mix, coffee crystals, sugar, cinnamon and nutmeg, and mix well. Store in airtight container.

Makes 3 cups dry mix, 15 servings.

To prepare one serving, add 3 tablespoons mix to 6 ounces of hot water and stir well.

Cappuccino Mix 2

2/3 cup instant coffee granules
1 cup powdered non-dairy creamer
1 cup powdered chocolate drink mix
1/2 cup white sugar
3/4 tsp ground cinnamon
3/8 tsp ground nutmeg

Put the instant coffee into a food processor, and process to a fine powder. If you don't have a food processor, put it into a large plastic bag, and crush with a rolling pin.  In a large bowl, combine creamer, chocolate mix, instant coffee, sugar, cinnamon, and nutmeg. Stir together until well mixed. Mix 3 tablespoons of powder with 6 ounces hot water.

Cinnamon and Spice Beverage Mix

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

Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder.

To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.

Mocha Cocoa Beverage Mix

2 2/3 cups nonfat dry milk
3/4 cup instant cocoa mix
1/2 cup instant coffee
1/4 cup powdered nondairy creamer
1/4 cup confectioners' sugar

Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder.

To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.

Mocha Coffee Mix

1 1/4 cups instant coffee granules
7 cups dry milk powder
5 3/4 cups powdered chocolate drink mix
1/4 cup confectioners' sugar
1 3/4 cups powdered non-dairy creamer

In a large bowl, mix together instant coffee, milk powder, chocolate drink mix, confectioners' sugar and powdered creamer.

Store in an airtight container.

1/4 cup mix to 1 cup boiling water and stir well. Makes 64 servings.

Swiss Mocha Beverage Mix

1 cup instant coffee
1 cup granulated sugar
2 cups nonfat dry milk
4 tablespoons cocoa powder

Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder.

To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.

Toffee Mocha Beverage Mix

2/3 cup instant coffee
1 cup powdered nondairy creamer
1/2 cup nonfat dry milk
1/4 cup cocoa powder
1 cup brown sugar, firmly packed

Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder.

To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Chocolate Beverages
If coffee isn't your thing, how about chocolate beverages?  I'm amazed at all the different varieties are on the market ... and I'll admit to being fascinated by unsual flavors.  Below are some that you can make yourself at home for much less than you would pay at the store.

Malted Hot Cocoa Mix

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

In large bowl, combine all ingredients and stir until well blended. Store in an airtight container. Keep in a cool place.

Makes about 20 cups or 10 gifts.

To serve: In mug, pour 6 ounces of hot water over 1/3 cup cocoa mix,  and stir until well blended.

Mexican Hot Chocolate Mix

1/3 cup light brown sugar
3/4 teaspoon ground cinnamon
1 1/2 teaspoons powdered vanilla
1/4 cup cocoa
2 1/2 cups powdered milk

Combine and blend ingredients in a small bowl. Place in an airtight jar.  Attach these instructions to the jar:

Mexican Hot Chocolate
Serves 6
3 cups water
Mexican Hot Chocolate Mix (to taste)

Heat the water to boiling and add the Mexican Hot Chocolate Mix. Stir with a whisk until the mixture is smooth.

Orange Hot Chocolate Mix

2 1/4 tablespoons powdered coffee creamer
1 tablespoons powdered orange flavored drink mix
1 1/2 tablespoons confectioners' sugar
1 1/2 tablespoons powdered chocolate-flavored drink mix

Stir the above ingredients together until well blended. Place in a small zip-type bag and seal. Attach a gift tag with the following instructions:

Orange Hot Chocolate

1 1/2 to 2 tablespoons Orange Hot Chocolate Mix
8 ounces (1 cup) boiling water
Marshmallows or whipped cream (optional)

Place the orange hot chocolate mixture in a mug. Pour boiling water over the mixture. Stir until the mix is completely dissolved. If desired, garnish with marshmallows or whipped cream.  One bag Hot Chocolate Mix make 5 to 8 servings.

Raspberry Cocoa Mix

3 cups instant hot cocoa mix
1 package unsweetened raspberry Kool-Aid mix

Combine all ingredients in a a sealable container. Shake well until blended. Store in an airtight container.

To serve: Stir 2 heaping tablespoons into a coffee mug of hot water.

Rich Cocoa

1 cup milk powder
1 cup powdered coffee creamer
1 cup sugar
½ cup cocoa powder

Mix well and store in a labeled container. To make cocoa, use about 1 tablespoon mix per 1/4 cup steaming hot water added, or up to 5 tablespoons per regular mug. Variations:

Peppermint- add 8 crushed peppermint Lifesavers to a batch of mix
Vanilla- add 5 teaspoons vanilla powder to a batch of mix
Cinnamon- add 4 teaspoons cinnamon to a batch of mix

Spiced Cocoa Mix

2 cups nonfat dry milk powder
1/2 cup powdered nondairy creamer
1/4 cup unsweetened cocoa powder
1/3 cup sifted confectioners' sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients, and mix thoroughly.  For each serving, combine 1/3 cup Spiced Cocoa Mix and 3/4 cup boiling water. Stir to dissolve.

Variation
Stir in 1 teaspoon instant coffee powder or 1 or 2 tablespoons coffee liqueur with a cinnamon stick.

Makes eight 6-ounce servings.

White Hot Chocolate Mix

1 teaspoon vanilla powder
1 teaspoon dried orange peel
1/2 cup white chocolate chips

Combine ingredients and place in a small decorative clear glass jar.  Attach these instructions:  Combine 1 1/2 cups milk and 1/4 cup White Hot Chocolate Mix in a pan over medium heat. Whisk until the chocolate is melted.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Tea Mixes
OK ... you are neither a coffee drinker, nor a chocolate fan.  Do you like tea?  Tea bags are a great thing, but these tea mixes hit the spot as well, and most can be served cold as well as hot.

Caribbean Tea Mix

2 cups unsweetened powdered instant tea
2 packages orange-pineapple flavored gelatin
1 cup granulated sugar
3/4 teaspoon coconut extract

In a food processor, combine all ingredients. Process until well blended. Store in an airtight container.

Stir 2 level tablespoons tea mix into 6 ounces hot water.

Makes 3 cups tea mix.

Iced Tea Syrup Concentrate

10 tea bags
3 cups water
3 cups granulated sugar

Bring all ingredients to a boil in a large pot and boil for 10 minutes.

Pour into a bottle and keep refrigerated.

Mix 5 parts of water to one part tea syrup concentrate or to your own taste.

Instant Chai Tea Mix

1 1/2 cups instant tea powder
2 cups powdered non-dairy creamer
1/2 cup dry milk powder
1 cup confectioners' sugar
1/4 cup brown sugar
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1 tsp ground allspice
1 tsp vanilla powder

In a food processor or blender, combine instant tea, creamer, milk powder, confectioners' sugar and brown sugar. Add ginger, cinnamon, cloves, cardamom, allspice and vanilla powder. Process for 2 minutes. Store in an airtight container.

1/4 cup mix in a mug, and fill with hot water, stir well. Makes aprox. 48 servings.

Peach Tea Mix

1 cup instant tea
1 small box peach gelatin (e.g., brand name Jell-O)
2 cups sugar

Blend well. Use 2 - 3 teaspoons of mix per mug of hot water. Or blend it for an iced tea. If the instant tea you are starting with is already sweetened omit the 2 cups sugar.

Russian Tea Mix

2 cups Tang
1/2 cup instant tea
1 package powdered lemonade mix
1 1/4 cups granulated sugar
1/2 teaspoon ground cloves
1 teaspoon cinnamon

Mix together well. Store in a covered jar, and use as you would instant tea.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Creamsicle Drink Mix
This is a favorite when our family goes camping.  I've also made up batches to use at home.  I like this because you can make as little or as much as you want at a time.  This is also a great way to use powdered milk just in case your family does not like to drink it "straight."

You can adjust the amount of sugar by using sugar-free versions of the orange drink and the pudding.

Creamsicle Drink Mix

1 part orange-flavored instant drink mix (Tang)
1 part powdered milk
2 parts instant vanilla pudding

To use, stir 2 tablespoons of Creamsicle Drink Mix into 1 cup of cold water.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Egg-less Eggnog
I've made this when we are camping, so it is definitely easy.  Its great for those on restricted diets as well.  You can make this as rich or as bland as you have a preference for by tweaking the various ingredients just a little bit.

Eggless Eggnog

8 cups milk (we used reconstituted powdered milk)
1 (3 oz) package of French Vanilla Instant pudding
1/2 cup sugar (or you could use a sugar substitute)
2 tsp vanilla (the better your vanilla quality, the better will be your results. I used a Honduran import and it was fantastic)
1/2 tsp of nutmeg

In a large bowl, mix the pudding with 1 cup of the milk. When pudding is formed, add in the remaining ingredients and mix very well.  I've found a small whisk really makes this process go faster.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Homemade "Gatorade"
Have you checked the price of the powdered sports drink mixes lately?  Ouch.  And when you want a sports drink, Koolaide just doesn't cut it.  This recipe makes it very simple to vary the flavors of your drink(s) to your hearts content.  Try some of the more tropical powdered flavorings for something a little different (did you know that Koolaide makes a mango flavor?).

I can't for the life of me remember where this recipe originally came from, but I've used it on several occasions without complaint from the family.

Sport Drink Mixes

10 tbs. sugar (5/8 cups or 120 grams)
3/4 tsp Morton Lite salt (4.2 grams)
1 package of unsweetened Coolade mix for flavor (ie ... Koolaid or similar store brand)
Water to make 2 liters

The recipe will give a total of 124 grams of solute which in 2 liters water gives a total of 6.2% concentration. For an 8 oz serving this gives:
14.2 grams carbohydrate (6%)
53 calories
103 mg Sodium
121 mg Potassium

You'll notice that the amount of potassium is quite a bit higher than Gatorade, but the rest is pretty close. If you wanted to reduce the potassium, another option would be to use 1/2 tsp. each of regular salt and the Morton Lite Salt. This would change it to:
104mg sodium
40mg potassium


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Toasted Almond Smoothie
If you have a taste for coconut, this is a great warm drink.  The coconut cream powder can be bought online or in an ethnic grocer.  The directions are for a single serving, but you can make as little or as much as you want by doubling the ingredients.

Toasted Almond Smoothie

Blend following until smooth & store in a bag:

1/2 cup powdered milk
1/4 cup almond paste (can be purchased or made at home)
1 T. sugar
1 T. coconut cream powder

To serve, add mix, 1 oz Amaretto (if you want) and ½ c hot water in a mug. Or, put in a lidded drinking container and shake ... its easier.

Yields:  1 serving

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Toasty Eggnog Drink
Serve this warm ... but you can also drink it cool, though it doesn't have quite the same effect.

Toasty Eggnog Drink

Mix together:

1 1/2 cups instant dry milk
1/2 cup nondairy creamer
1/2 cup powdered egg mix
2 T. brown sugar
1/2 t. ground cinnamon
1/2 t. ground nutmeg

To serve, use 1/3 cup mix to roughly 8 oz. of cold or hot water. Stir well.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


what a great idea!
KathyinFL- thanks for starting this!  I love the idea.  I've got some great "instant" type soup recipes for those that store both a grain mill and dried beans.  We use them on a normal basis not just as emergency preps.  Well, I guess when the kids are hungry and I need to make somehting fast it's a kind of emergency!  I'll try to get to posing them sometime soon. 

Instant Couscous Mix
(Yes, I realize that "instant" and "couscous" are redundant.) 

Great thread, Kathy.  Your efforts will help feed a *lot* of hungry bellies.

Here's my all-time favorite homemade mix.  I make it in bulk and keep it in vacuum sealed bags or jars; it also makes a nice gift.  I can get all of the ingredients in the bulk foods section of my local discount food store, so it's quite economical.  You can add toasted nuts for complementary protein with the couscous wheat.

Quick Couscous Pilaf

1½ cups couscous
¼ cup dried cranberries
¼ cup currants
1 teaspoon dried vegetable flakes*
(*I get the "vegetable soup blend" from the bulk bins)
2 teaspoons dried minced onion
1 Tablespoon dried parsley flakes
2 teaspoons Vegebase (or bouillon)
1 teaspoon curry powder
¼ teaspoon tumeric

Combine and store in 1 pint jar.

To use, combine 2½ cups water, 1 tablespoon butter or oil and contents of jar in a saucepan and bring to a boil.  Cover, remove from heat, and let stand 5-10 minutes.  Fluff with a fork before serving.  Serves 5-6.


Milk Shake Mixes
Granted this isn't a true convenience mix, but sure saved me some headaches when we ran out of ice cream. 

http://www.hillbilly...

The only caveat I have here is that in the event of undependable electricity, ice cream may just be a pipe dream.

Also ... be sure and read the "rant" after the recipe.  It really covers why you need to follow the directions just so or you may wind up with a product that is very disappointing.

If you do have access to ice (or snow) I just saw this contraption at ye ol' wallyworld that is shaped like a ball that you fill will ice and ingredients to make ice cream ... you play with it just like you would a ball ... and bam! you have ice cream.    We made the exact same kind of thing in girl scouts years ago using a #10 size can and a small can and some good ol' fashioned duct tape.  We called it "Kick the Can Ice Cream" and it was a great hit at the camp outs.

 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Hot Cereal
Here's another goody that I gleaned from the Hillbilly Housewife.  Not surprisingly my kids gave it a funny look at first, they were "oatmeal all the way" kids.  The thing is they also like grits ... we doctor them up with cheese and/or ham.

This definitely has a different texture from oatmeal and grits, but its not bad.  Its more of a savory dish than a sweet one, but I would expect that you could doctor it up just like oatmeal and add some dried fruit and sweetener to make it more appetizing for those unused to the texture - it worked at our house.

Five Grain Hot Cereal

1 cup dry oatmeal
1/2 cup quick barley
1/2 cup dry brown rice
1/2 cup whole wheat flour
1/2 cup cornmeal

You need a blender to make this recipe.  Get out your blender.  Measure the dry oatmeal into it.  Whirl the oatmeal until it is powdery, like flour.  Dump the oatmeal into a mixing bowl.  Measure the barley into the blender.  Process it until powdery.  Dump it into the bowl with the oatmeal.  Measure the brown rice into the blender.  Process it until powdery.  The rice will take longer processing than the oatmeal or barley.  It will be a tiny bit coarser after blending too.  When it is as powdery as you can get it, dump it into the bowl with the other grains.  Add the whole wheat flour and the cornmeal.  Stir the mixture up to combine it thoroughly.  Transfer the mixture to a resealable container and label.  Store on the pantry shelf.  Makes 3 cups.

To Cook:

1/3 cup 5 Grain Cereal
1 cup cold tap water
Dash Salt
2 tablespoons apple juice concentrate or honey

In a small saucepan combine the cereal and cold water.  You use cold water because it prevents lumps.  Add the salt and juice concentrate.  Bring to a boil over high heat.  Reduce the heat to medium low and simmer for about 3 to 5 minutes.  Serve with milk.  Makes 1 serving.

To make 4 servings: use 1 cup of 5 Grain Cereal, 3 cups of cold tap water, 1/4 teaspoon of salt, and 1/3 cup apple juice concentrate.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Homemade Cup O' Soups
Make Your Own Cup O' Soups 
There are many directions for doing this across the web.  At the Hillbilly Housewife website you'll find a wide enough variety so that you can just print the page and put it in your emergency food pantry folder.

A homemade Vegetable Cup o Soup mix is below.

Ingredients:
1/3 cup veg flakes (tomatoes, celery, onion, zucchini, onion, peas, broccoli and carrots, made by putting dried veg. in a blender until pea-sized)
1 tablespoon cracked wheat (bulger)
1 tablespoon pasta, broken up
1/4 teaspoon dried parsley
1/4 teaspoon dried sweet basil
1 pinch garlic powder
1 pinch onion powder
salt and pepper to taste

Directions:  To prepare: 2 cups boiling stock (vegetable, beef, chicken, etc).  Place dried ingredients in a pan. Pour boiling stock over and let sit, covered, for 2 minutes while vegetables rehydrate. Can also divide dried veggies in mugs and pour stock over top.

This recipe for Cup of Vegetable Soup Mix serves/makes 2 cups

 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Homemade Instant Pudding Mixes
Vanilla Pudding Mix

3 cups nonfat dry milk
4 cups sugar
1/2 teaspoon nutmeg
1 teaspoon salt
3 cups cornstarch
1/2 teaspoon vanilla extract

Mix all except the vanilla, and store in an airtight container. To prepare, mix 1/2 cup of mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then add 1/2 tsp. vanilla extract.

Chocolate Pudding Mix

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

Mix and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

Coconut Cream Pudding Mix

3 cups nonfat dry milk
4 cups sugar
1 teaspoon salt
3 cups cornstarch
1 1/2 cups shredded unsweetened coconut
1 teaspoon coconut extract

Mix the extract and the shredded coconut in a small bowl until the extract is absorbed. Add the coconut to the other ingredients and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

Butterscotch Pudding Mix

2 cups nonfat dry milk
5 cups brown sugar, packed
1 teaspoon salt
3 cups cornstarch

Mix and store in airtight container. To prepare, add 1/2 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Oatmeal
Oatmeal is a fairly straight forward item that is very useful  Find two versions of homemade oatmeal mix below.  The directions are given as if you were camping, but you could certainly easily use this in an SIP or bug-out type situation.

Basic Oatmeal with a little extra:

2 pkts instant oatmeal, your choice of flavor
2 tbls  dry milk
1-2 tbl dried fruit

Put in a quart freezer bag.

In camp add 1 cup boiling water. Stir well, let cool a bit, and eat.

Serves 1.

Super Oatmeal:

In a quart freezer bag put:

2 packages instant oatmeal
1 Tbl dry milk
2 Tbl brown sugar
1 Tbl each: dried Craisins (cranberries), chopped dates and sliced or chopped almonds.

In camp add 1 cup boiling water, stir and let sit till cool enough to eat.

Serves 1.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


homemade instant oatmeal
A cheaper way to do this is to buy old fashioned oats, or quick oats and run them through your blender for a few seconds.  For those that don't know, the only difference between old fashioned oats, and instant oatmeal is how big the bits are.  We pulse oats in the blender and use it for instant all the time around here.

Our children change our lives, whether they live or not.
www.misschildren.org


[ Parent ]
Couscous and Fruit Breakfast Mix
Couscous and Fruit for Breakfast:

  In a quart freezer bag put:

1 1/2 cups couscous
1/2 cup ground dried berries of choice
1/4 cup ground dried bananas
1/2 cup dried pineapple bits
1/4 cup raw sugar
1/2 tsp cinnamon
1 Tbl or 1 packet olive oil

To use:  Pour 3 cups boiling water into the freezer bag. Stir well and put in a cozy for 5 minutes. Fluff the couscous and eat.  Serves 2-3.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Dried Fruit Couscous Mix
Dried-Fruit Couscous:

In a quart freezer bag put:

1 1/3 cups couscous
2 tsp bullion of choice
1/3 cup pitted dates, diced
1/3 cup dried figs or prunes, diced

To use: add 2 cups boiling water, stir well and put in a cozy for 5-10 minutes. Fluff and eat.  Serves 2-3.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Homemade Granola Breakfast Mix
Homemade Granola Mix

Preheat oven to 225-F. In a large bowl, mix:

2 cups rolled oats
2 cups Bob's Red Mill 5-grain cereal (rolled mixed grains)
1/3 cup toasted wheat germ
1 T cinnamon
2 cups coarsely chopped pecans

In a separate bowl, whisk together:
1/4 cup honey or real maple syrup (not 'pancake' syrup)
1/4 vegetable oil
1/4 cup water
2 t vanilla

Add liquid mixture to grains mixture and toss to coat evenly. Spray 2 jelly roll pans with cooking spray, and spread mixture evenly in a thin layer on the pans. Bake for 75-90 minutes, or until starting to brown lightly. Cool in pans, then store in heavy plastic bags in cool, dry place. Granola will get crisp when it cools.

You can increase the calorie content by adding more oil (up to 1 cup) and more sweetener -- this is not a very sweet granola.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Apple and Orange Cider Drink Mix
Apple and Orange Cider Drink Mix

1 box (7.4 oz.) dry apple cider mix (box will have 10 packets in it)
1 c. Tang
1 c. sugar
1 pkg. (3 oz.) lemon or white grape gelatin

In a medium bowl, combine apple cider mix, Tang, sugar, and powdered gelatin.  Stir until combined.  Store in an airtight container.  Yields about 3 cups of drink mix.  How to serve:  pour 6 ounces of boiling water over 1 to 2 tablespoons of cider mix; stir until well blended.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Fruity Milk Syrup

Fruity Milk Syrup

Its been said on more than one occasion that powdered/instant milk doesn't taste the same as fresh milk. Well, that's true. But you still need to make sure and have a source of vitamin D to balance out your emergency pantry nutrition. One way to make powdered/instant milk more palatable is to add a flavoring to it. Some use chocolate syrup, some use a commerically available vanilla or strawberry powder, some recommended a drop or two of vanilla extract, etc. Below is a recipe for making your own fruit flavored milk syrup. Really easy, and my kids thought it was fun and tasty when we tried it.]

2 cups white sugar
1 cup water
1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix (one brand name is Kool-Aide)

In a saucepan over medium high heat, combine sugar and water. Cook, stirring, until mixture comes to a boil. Boil for 30 seconds to 1 minute. Remove from heat and allow to cool. Stir in drink mix powder. To serve: Stir 1 tablespoon syrup into 8 ounces milk, or to taste.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Homemade Rootbeer
Homemade Rootbeer

2 ounces McCormick® Root Beer Concentrate
5 pounds sugar
5 gallons lukewarm spring water (approximately 95°F)
1 package (1/4 ounce/7 g) dry active yeast
1 cup pre-boiled water (cooled to 85-95°F)

Clean and sanitize all bottling equipment according to information below. Shake Root Beer Concentrate well and mix with sugar in a large container. (DO NOT USE ALUMINUM). Stir in spring water.  Dissolve yeast in 1 cup pre-boiled water. Allow yeast to dissolve undisturbed 10-15 minutes. Add to sugar mixture and stir well.  Bottle immediately into plastic bottles, leaving 2-inch space at top of bottle. Cap tightly. Store each bottle on its side in a warm place (70-80°F) for 1-2 days, then store upright in refrigerator at 40-45°F for 3-4 days more. Keep chilled and consume within 7-8 days.
CLEANING INFORMATION: Before using, sanitize bottles and equipment in mild bleach solution, 2 ounces per 5 gallons cold water. Rinse several times with tap water inside and out.

CAUTIONS: Contents of bottles are under pressure and can overflow or explode.

Keep refrigerated (40-50°F) until ready to serve and not longer than 7-8 days after the brewing process is completed.
Plastic bottles are highly recommended for bottling homemade root beer. They are easily checked during fermentation to determine the firmness of the bottle. We recommend that you NOT use glass bottles.
Check plastic bottles periodically for pressure during fermentation. Those which show firmness indicate complete carbonation.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Easiest Rootbeer
Easy Rootbeer

1 1/2 cups boiling water
3/4 cup sugar
1 1/2 teaspoons McCormick® Root Beer Concentrate
1 liter soda water, seltzer or club soda, chilled

Combine sugar and boiling water; stir until dissolved. Add root beer concentrate. Chill.  When ready to serve, combine root beer mixture with soda water. Stir slowly to mix. Serve immediately.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Sherpa Tea Mix
Sherpa Tea Mix

2 c. powdered milk
1/3 c. sugar
2 T. Instant tea with lemon
1 c. water per serving

Mix all ingredients except water.  Bring 1 cup of water to a boil.  Add 3 heaping tablespoons of mix to mug and pour in water.  Stir well.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Red Hot Sipper Mix
Red Hot Sipper Mix in a Jar

1 2/3 cups instant powdered lemon flavor tea mix
2 tablespoons instant powdered orange pineapple sweetened drink mix
5 tablespoons red hot cinnamon candies

Combine tea drink mix and orange pineapple drink mix in a small bowl. Place mixture into a pint jar. Layer red hot cinnamon candies on top of drink mix.  Attach the following instructions on a gift tag -- Red Hot Sipper:  Measure 2 tablespoons Red Hot Sipper drink mix into a drinking mug. Pour 1 cup of hot water over drink mixture. Stir until well-blended and red hot cinnamon candies are melted.  Makes about 16 cups of prepared drink.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Cornmeal and Current Muffin Mix
Cornmeal and Currant Muffin Mix

1 1/2 cups Yellow cornmeal
2 cups White flour
1/2 t. Baking Soda
1/4 t. Salt
1/2 cup Currants
1/2 cup Sugar

Thoroughly combine all & pour into clean paper bag or other food grade container. Attach a label with the following instructions:  Preheat oven to 450 F. Spray a muffin tin with nonstick spray. Empty the mix into a large bowl & add 1/4 c canola oil & 2 c buttermilk, blending swiftly with wooden spoon. Pour batter into tins & bake for 20 minutes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Apple Muffin Mix
Apple Muffin Mix

2 cups self rising flour
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped dried apple

In a large mixing bowl, combine all the ingredients. Place the mix into an airtight container.

APPLE MUFFINS:
1 package Apple Muffin Mix
1 egg
3/4 cup milk
1/4 cup vegetable oil

Preheat the oven to 400 degrees. Grease 12 muffin tins. Place the Apple Muffin Mix in a large bowl and add the egg, milk and oil. Stir the ingredients until they are just blended. Do not overmix. Spoon the batter into greased muffin pans, filling 3/4 full. Bake for 15-18 minutes or until golden brown.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Almond Pancake Mix
Almond Pancake Mix

3 c Nonfat Dry Milk
2 1/2 c All-Purpose Flour
1 c Whole Wheat Flour
1 c Almonds; Finely Ground
2/3 c Baking Powder
1/2 c Sugar
1 tb Salt

In a large bowl, stir all ingredients together until well blended. Store in a resealable plastic bag. Yield: about 7 1/2 cups pancake mix, enough for 3 batches of pancakes.  To make pancakes: In a medium bowl, combine 2 1/2 cups pancake mix, 1 1/4 cups water, 1 egg, and 2 tablespoons vegetable oil. Stir just until moistened. Heat a greased griddle over medium heat. For each pancake, pour about 1/4 cup batter onto griddle and cook until top of pancake is full of bubbles and underside is golden brown. Turn with a spatula and cook until remaining side is golden brown. Regrease griddle as necessary. Yield: about 1 dozen 5-inch pancakes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Homemade Brown Bread Mix
Heirloom Brown Bread Mix with Recipe

2 c Whole wheat flour
1/2 c Flour
2 ts Baking soda
1 c Chopped dates
1 ts Salt
1 c Raisins

-BROWN BREAD:
1 pk Mix
2 c buttermilk
1/2 c Molasses

Mix: Combine all ingredients until well blended. Store in an airtight container.

Brown Bread: Preheat oven to 350 and grease loaf pan. Combine all ingredients, let stand 1/2 hour. Pour into loaf pan and bake 45-50 minutes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Gravy
These aren't mixes but they are homemade and are great if you run out of store bought varieties.

Onion Gravy

3 cups water
1 envelope Lipton onion or beefy onion recipe soup mix
4 to 6 tablespoons all-purpose flour (depending on consistency desired)

In medium saucepan, bring 2 cups water to boil. Stir in Lipton onion recipe soup mix; simmer covered 10 minutes. Stir in flour blended with remaining water. Bring to a boil, then simmer, stirring constantly, until gravy is thickened, about 5 minutes. Makes about 3 cups gravy.  Microwave: In 1 1/2-quart casserole, heat 2 cups water at HIGH (100%) 5 minutes.  Stir in Lipton soup mix; heat, covered, 4 minutes. Add flour blended with remaining water. Heat, stirring occasionally, 7 minutes or until gravy is thickened.

Souper Gravy

1 (10 1/2 ounce) can condensed cream of celery, chicken,
  mushroom or golden mushroom
1/4 to 1/3 cup water
2 to 4 tablespoons drippings or butter

When preparing gravy for roast or fried meat, remove meat from pan and pour off and measure drippings. Pour can of soup into pan; stir well to loosen browned bits. Blend in water and drippings for thickness desired. Heat, stirring often. Makes about 1 1/2 cups gravy.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Syrups
Here is a wide varieties of homemade syrups that you can use on pancakes, bread, etc.

Apple Cider Syrup

1/2 cup granulated sugar
4 teaspoons cornstarch
1/2 teaspoon cinnamon
1 cup apple juice
1 tablespoon lemon juice
2 tablespoons margarine

Stir sugar, cornstarch, and cinnamon in a small saucepan. Add apple juice and lemon juice. Cook and stir the mixture over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove the saucepan from the heat and stir in the margarine until melted.  Serve in a lidded pitcher.  Makes about 1 1/3 cups.

Apricot Honey Syrup

1/2 pound dried apricots
3 cups honey
3 cups simple sugar syrup

Soak the apricots in water overnight.  Drain off water. Purée apricots. Add honey and syrup. Store in refrigerator.  Warm on stove or in microwave. Put into little pitchers and hold each in oven until ready to serve.

Simple Sugar Syrup
4 cups sugar to 2 cups water. Bring to a boil. Boil gently without stirring for 10 minutes. Allow to cool.

Yields 1 to 1 1/2 quarts.

Buttermilk Syrup

1 teaspoon light Karo® syrup
3/4 cup buttermilk
1/4 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon baking soda
1/8 cup margarine

Blend all ingredients and boil for 5 minutes. Use a large kettle as it tends to foam.  Yields 1 cup syrup.  Commonly used as a pancake syrup.

Cherry Syrup

1 (14 ounce) can cherries
1 cup corn syrup
1 cup granulated sugar
1/2 teaspoon almond extract

Combine cherries, sugar, and corn syrup in a saucepan; bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and stir in almond extract.

Chocolate Syrup

1 cup cocoa powder
3/4 cup granulated sugar
3/4 cup light corn syrup
1 cup cold water
1/4 teaspoon salt
2 teaspoons vanilla extract

Combine all ingredients, except vanilla extract. Cook over medium heat, stirring constantly. Bring to a boil and boil for 3 minutes.  Remove from heat and add vanilla extract. Refrigerate.  Makes about 1 pint.

Fruity Pancake Syrup

1/2 cup butter or margarine
1/2 cup honey
1/2 cup raspberry, apricot or strawberry preserves or orange marmalade

Melt margarine in a heavy saucepan. Stir in honey and preserves or marmalade. Heat, stirring constantly, until mixture boils.  Serve hot over pancakes.

Gelatin Syrup

1 small box raspberry, cherry, strawberry
  or your favorite flavor gelatin
1 cup boiling water
4 cups white corn syrup

Dissolve gelatin in boiling water. Stir into corn syrup. Use over pancakes, waffles, fried mush or fritters.

Lemon Ginger Syrup

1 cup favorite pancake syrup
2 tablespoons lemon juice
1/2 to 3/4 teaspoon powdered ginger

In a microwave safe container, mix syrup, lemon juice, and powdered ginger. Microwave at 70% power for 1 minute or longer, until hot. Pour over pancakes.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


11 Homemade Soup Mixes
Black Bean Soup

1/4 c. dried minced onion
2 pkgs brown gravy mix
2 pkgs chili seasoning
1/2 c. dried parsley flakes
2 1/2 c. dried black beans
20 oz can of diced tomatoes (with green chilies if desired)

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.  Rinse and soak beans. Drain and then place beans in a large soup pot with 10 cups of water. Add seasonings. Cover and bring to a boil. Lower heat, cover, and simmer for 1 1/2 hours. Add tomatoes and simmer for an additional 30 minutes or until beans are firm but tender.

Black-Eyed Pea Soup Mix

3 c. dried black-eyed peas (rinsed and soaked)
1/2 c. dried minced onion
6 T. chicken bouillon granules
2 T. dried parsley flakes
1 T. sugar
2 t. dried minced garlic
1 t. chili powder
1 t. onion powder
1/2 t. pepper
1/2 t. garlic powder
28 oz can of diced or crushed tomatoes

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients. Also with this one you might try using canned white beans instead of the dried black eyed peas.  Place peas in a large soup pot. Add 10 cups of water, tomatoes, and seasonings. Cover, bring to a boil. Lover heat, cover and simmer 1 1/2 hours or until peas are tender. Stir occasionally.

Cheesy Potato Soup

2 c. powdered coffee creamer
1/2 c. imitation bacon bits
2 (1.5 oz) pkgs of cheese sauce mix
2 T. dried parsley flakes
1 t. salt-free seasoning mix
1 t. dried minced onion
1/2 t. pepper
2 c. instant potato flakes
2 (5 oz.) cans ham, optional

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.  Place dry ingrediets in a large soup pot. Add 8 cups of boiling water. Mix well and let stand 5 minutes. Add ham if desired.

Creamy Cheese Soup

1 (1.5 oz) pkg of Knorr Cheese Sauce (or similar brand)
3 t. chicken bouillon
1/2 t. pepper
1 (1.4 oz) pkg Knorr Vegetable Soup Mix (or similar brand)
1/4 c. dried parsley flakes
3 c. powdered coffee creamer
1/4 c. cornstarch

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.  Place all ingredients in a large soup pot. Add 5 cups boiling water. Mix well and bring back to a boil. Boil 4 to 6 minutes, stirring often and scraping bottom of pan. Add more water if you want to then it out some.

Curly Soup

2 T. dried parsley flakes
1 t. pepper
2 T. beef bouillon granuels
1/3 c. dried minced onion
1 t. sugar
3 to 3 1/2 c. tri-colored curly rotini pasta spirals
14 oz. can crushed or diced tomatoes

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.  Bring 8 cups of water to a boil i na large soup pot. Add all ingredients to boiling water. Bring back to a boil. Lower heat and simmer uncovered for 12 to 15 minutes or until pasta is tender.

Patchwork Soup

1 c. barley
1 c. dried split peas
1 c. uncooked white rice
3/4 c. dry lentils
2 T. dried parsley
2 T. granulated garlic (or could substitute dried minced garlic)
1 t. pepper
2 t. salt
1 t. garlic powder
2 t. Italian seasoning
2 t. dried sage
enough dried chopped onion to equal 1 cup rehydrated onion

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.  Place all ingredients in a large soup pot. Add 20 cups of water. Bring to a boil. Cover, lower heat, and simmer for 1 hour, stirring occasionally. Check after 30 minutes and add more water if necessary.  Note: This is a lot of soup. Its one of the recipes I use if I want leftovers or you can add more rice and thicken it up further. Just be sure and check often as the barley, rice and dried beans soak up more water than you expect.

Potato Soup Mix

3 c. instant potato flakes
1 c. powdered coffee creamer
1 pkg chicken gravy mix
2 T. dried parsley flakes
1/4 c. grated parmesan cheese
2 T. seasoning blend of your choice
1 t. dried minced onion
1/2 t. pepper

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.  Place ingredients in a large soup pot. Add 8 cups of boiling water. Mix well and let stand 5 minutes to thicken. Serve immediately.

Rainbow Bean Soup Mix

3/4 c. dried red beans
3/4 c. great northern beans
3/4 c. split peas
3/4 c. lentils
3/4 c. black beans
2 T. dried minced onion
2 T. beef bouillon granules
2 T. dried parsley flakes
2 t. dried basil
2 t. powdered lemonade mix with sugar
1 1/2 t. chili powder
1 t. pepper
1 t. dried oregano
28 oz. can of crushed tomatoes

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.  Rinse beans and cover with water and soak (or quick soak as is your preference). Place soaked beans in a large soup pot and add 8 cups of water; simmer 1 hour or until tender. Stir occasionally to make sure they aren't sticking or need more water. Add 28 oz. can crushed tomatoes and seasonings. Simmer for another 30 minutes.

Split Pea Soup

3 c. dried split peas
1 c. instant potato flakes
1/4 c. dried minced onion
2 t. chicken bouillon granules
2 t. powdered lemonade mix with sugar
1 t. dried minced garlic
1 t. salt
2 T. dried parsley flakes
2 t. dried thyme leaves
1 t. celery flakes
2 (5 oz.) cans ham - optional

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.  Place the place all ingredients in a large soup pot except for ham. Add 10 cups of water. Bring to a boil. Lower heat and simmer for 1 1/2 hours, stirring occasionally. Puree soup if desired. Add ham and then hit through.

White Bean Chowder

1 2/3 c. dried great northern beans
1 2/3 c. instant potato flakes
1/3 c. imitation bacon bits
1/3 c. dried minced onion
2 T. chicken bouillon granules
1 t. pepper
1 t. sage
1/2 t. celery flakes
14 oz. can of diced or crushed tomatoes

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients. Also with this one you might try using canned white beans instead of the dried white beans. Rinse and soak beans over night (or quick soak as is your preference). Place beans in a large soup pot. Add 8 cups of water, seasoning, and tomatoes . Cover, bring to a boil. Lower heat, cover and simmer 1 3/4 hours or until beans are tender. Stir in potato flakes. Cooking time will be lowered significantly if you use canned beans.

Wild Rice and Barley Soup

1 c. barley
2/3 c. imitation bacon bits
2 T. brown sugar
2 t. dried basil
2 t. dried oregano
1 t. pepper
1 t. garlic powder
1 t. celery flakes
1/2 c. beef bouillon granules
1 c. wild rice
1 c. dried minced onion
2 cans sliced mushrooms, optional

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients. Place all ingredients in a large soup pot. Add 14 cups of water. Bring to a boil. Add mushrooms if desired. Cover, lower heat and simmer for 1 hour.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Homemade Instant Lunches (a la MRE)
Ramen Salad

1 Pkg. Ramen noodles (save flavor pkt. for another dish)
2 Tbl. dried veggie flakes or Just Veggie freezedried veggies
1 pkt salad dressing of choice (shelf stable, find at fast food places, delis or use 2 tubs of Ranch dip/dressing)

Put Ramen and veggies in a quart freezer bag. In camp add 1 1/2 cups water (room temp), and seal. Let sit for 30 minutes to 1 hour. Drain well. Add dressing and toss well. Great with cubed cheese and or pepperoni slices.  Serves 1.

Spinach Couscous

At home in a bowl mix:

1 cup couscous
1 pkg Knorr Cream Of Spinach Soup (find in the soup aisle)
3 Tbls dry milk or soy milk powder

Also take one 3 oz. pouch of tuna with you per freezer bag.

In each of two quart freezer bag put half of the ingredients. Each bag gets a pouch of tuna with it.

To serve add approx 1 cup water, and stir well. Let sit for 30 minutes or so, add tuna and eat. Can also be done hot, with boiling water-add tuna before you add the boiling water.  Serves 1 per bag.

These are just two examples of dishes that can be found at http://www.freezerba... Its a great website and its been useful both for prepping ideas, "road trips," and camping/hiking trips ... not to mention just having stuff around the house that I can fix in a hurry.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


From that same website:
Soups and Chowders
http://www.freezerba...

Dinner Dish with Rice
http://www.freezerba...

Dinner Dishes with Pasta, etc.
http://www.freezerba...

Special Diets
http://www.freezerba...


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
Condiments
Even the best of us have condiments and other such things run out on occasion.  Below are some recipes that I keep close at hand for just such a happening.  I've also made up a notebook of this type of thing that I keep with my emergency pantry inventory.

Brown Sugar

2 tablespoon molasses
1 cup granulated sugar

Add molasses to sugar and stir with a fork. Store brown sugar in an airtight container to keep it soft.

Ketchup
Yield:  2 1/2 cups

1 (12 ounce) can tomato paste
1/2 cup vinegar
1/2 cup water
1/2 teaspoon salt
1 teaspoon oregano
1/8 teaspoon cumin
1/8 teaspoon nutmeg
1/8 teaspoon pepper
1/2 teaspoon mustard

Combine ingredients and store in refrigerator.

Heinz Ketchup

1 (6 ounce) can tomato paste
1/2 cup light corn syrup
1/2 cup white vinegar
1/4 cup water
1 tablespoon granulated sugar
1 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder

Combine all ingredients in a medium saucepan over medium heat. Whisk until smooth. When mixture comes to a boil, reduce heat and simmer for 20 minutes, stirring often.  Remove pan from heat and cover until cool. Chill and store in a covered container.

Confectioners' Sugar

1 cup granulated sugar
1 tablespoon cornstarch

Blend sugar on highest speed of blender for two minutes. Add cornstarch to keep from packing. Store in an airtight container.

Dijon-Style Mustard

2 tablespoons yellow mustard seed
1/2 tablespoon dry mustard
2 tablespoons water
2 tablespoons white wine
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground turmeric

Grind mustard seed to a fine consistency. Mix ground mustard with dry mustard powder and water in a small bowl. Cover with plastic wrap, and set aside overnight.  Combine mustards with wine, vinegar, salt and turmeric in a blender or mini food processor. Purée until smooth. You can use mustard immediately. It will keep up to 3 months in the refrigerator.

Molasses Mustard

1/2 cup dry mustard
4 tablespoons beer
2 tablespoons unsulphured dark molasses
2 tablespoons cider vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon ground cloves

Place all ingredients in a small bowl. Mix them together well, cover, and refrigerate. Let the mustard mellow at least 24 hours. It keeps indefinitely.

Mustard

1/3 cup sifted flour
1/2 cup granulated sugar
1 tablespoon salt
3/4 cup dry mustard
1 1/2 cups white vinegar

Blend dry ingredients. Add vinegar and blend well. Store in a 20-ounce airtight container.

Traditional Hummus

1-14oz Can Chickpeas/Garbonza Beans
1/4 cup Tahini (Sesame seed paste found in international section at grocery store)
1-4 Cloves of garlic,peeled
1/2 Tbsp Soy Sauce
1 TBSP Lemon Juice

Open can of beans and drain liquid into a cup. Pour beans into a food processor. Throw in Tahini, Garlic, Soy Sauce and Lemon juice. Process into a paste. Add a little of the reserved bean juice if mixture is too thick.

Milk Gravy

1 cup powdered milk, mixed with 3 cups water
1 tablespoon margarine
3 heaping tablespoons flour
1/2 teaspoon salt

Mix the water and powdered milk together. Add the flour and salt. Cook over medium heat until the gravy is thickened. Add the margarine and stir until smooth.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Homemade Chili Powder
Ingredients:
3 tablespoons paprika
1 tablespoon ground cumin
2 tablespoons oregano
1 teaspoon cayenne -- or to taste
1/2 teaspoon garlic powder

Directions:

Mix well. Place in an airtight container. Adjust red pepper to taste for a hot or mild blend.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


French Vanilla Coffee Mix
1/3 cup instant coffee
1 cup instant dry milk powder
1/2 cup powdered coffee creamer
1/3 cup sugar
1/4 cup instant vanilla pudding mix

Directions:

Mix all ingredients well store in zip lock bag or container with tight fitting lid.

To serve use 3 to 4 Tablespoons in large mug of hot water.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Mock Hollandaise Sauce
Use this camping once and it really dressed up the meal.  It was very easy too.  I bet it would make those powdered scrambled eggs more palatable as well.

1/3 cup mayonnaise
1 tablespoon fresh squeezed lemon or lime juice

Directions:

Mix together and put in microwave for 30 seconds to 1 minute. Serve it over asparagus, green beans, broccoli, scrambled eggs, etc.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Sugar-free Spiced Tea Mix
1 jar (3.3 oz size) Sugar Free, Iced Tea Mix With Lemon
2 packages (1.8 oz size) Sugar Free Orange Breakfast Drink Mix
4 teaspoons Ground Cinnamon
2 teaspoons Ground Cloves

Directions:

Combine all ingredients.

Store in an airtight container, or package into 3 (1 cup) gift packages.

To serve hot, stir in 1 1/2 teaspoon of mixture into 1 cup hot water.

There are only 3 calories per 1 cup serving. 0 fat, 0 cholesterol and 1 milligram sodium to a cup.

This recipe for Sugar-Free Spiced Tea Mix serves/makes 3 cups


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Homemade Cola
I'm not a coffee drinker so I've never made this; however, it is reportedly pretty tasty.

1/4 cup cold black coffee
2 teaspoons Lipton instant lemon-tea powder
1/8 teaspoon vanilla extract
1 teaspoon sugar or artificial sweetener
1/2 pinch black pepper
Club soda

Directions:

Combine well together and mix with equal parts of club soda in tall drink glass.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Homemade Gingerale
Now I can see this being handy to help settle upset tummies after the commercially bottled stuff runs out of the pantry.  Be careful though on how you store your ginger root as they sprout similarly to potatoes.

2 tablespoons Fresh ginger root
2 Lemon rinds
4 tablespoons Honey, to taste
1 cup Boiling water
1 quart of Seltzer

Directions:

Put the ginger and lemon rinds in a small bowl with the honey. Pour in 1 cup boiling water (or just enough to cover). Let steep for five minutes.

Strain and chill. When ready to serve, add the seltzer water.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Dip Mixes
I use dips as "mini meals" when we are camping or on days when a full meal may just be beyond me for one reason or another ... time, inclination, lack of hunger, etc.

Serve the dip with a flat bread of some type or with chips if you prefer (great homemade chips can be made from corn or flour tortillas).

If you don't have fresh sour cream, use a commercial brand powdered sour cream or make your own from canned evaporated milk (recipe available in the substitute ingredient diary).

Chive & Garlic Dip Mix

4 tsp. dried chives
2 tsp. minced onion
1 tsp. garlic salt
1 tsp. garlic powder
1 tsp. celery seed
Pinch pepper

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a gift tag with the directions (below) on how to prepare the dip.

CHIVE & GARLIC DIP:
1 pkg. Chive & Garlic Dip Mix
3 cups sour cream

Combine the Chive & Garlic Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate.  Chill for at least 2 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Herb Veggie Dip Mix

1 T. dried parsley
1 T. dried thyme
1 ½ tsp. dried tarragon
1 ½ tsp. minced onion
¾ tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

HERB VEGGIE DIP
1 pkg. Herb Veggie Dip Mix
2 cups sour cream
2 tsp. lemon juice

Combine the Herb Veggie Dip Mix with the sour cream and lemon juice.  Stir until well blended.  Cover and refrigerate for at least 4 hours before serving.  Serve with assorted fresh vegetables.

Dill Dip Mix

2 ½ tsp. dried dill weed
2 ½ tsp. minced onion
2 ½ tsp. dried parsley
1 ½ tsp. Spice Islands Beau Monde Seasoning

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

DILL DIP:
1 pkg. Dill Dip Mix
1 cup mayonnaise or salad dressing
1 cup sour cream or low-fat yogurt

Combine the Dill Dip Mix with the mayonnaise and sour cream.  Stir until well blended.  Cover and refrigerate for at least 4 hours before serving.  Serve with assorted fresh vegetables or as a topping for baked potatoes.

Ranch Dip Mix

¾ T. dried parsley
1 ½ tsp. salt
¾ tsp. dried chives
½ tsp. dried oregano
½ tsp. dried tarragon
¾ tsp. garlic powder
¾ tsp. lemon pepper

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

RANCH DIP:
1 pkg. Ranch Dip Mix
1 cup mayonnaise or salad dressing
1 cup sour cream

Combine the Ranch Dip Mix with the mayonnaise and the sour cream.  Stir until well blended.  Cover and refrigerate for at least 2 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Parmesan Herb Dip Mix

2 T. parmesan cheese
1 T. dried parsley
1 tsp. minced onion
1 tsp. sugar
¼ tsp. dried oregano
¼ tsp. dried basil
¼ tsp. dried thyme
¼ tsp. garlic powder
1/8 tsp. pepper

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

PARMESAN HERB DIP:
1 pkg. Parmesan Herb Dip Mix
1 cup mayonnaise or salad dressing
1 cup sour cream

Combine the Parmesan Herb Dip Mix with the mayonnaise and sour cream.  Stir until well blended.  Cover and refrigerate.  Dip is better if made 8 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Oniony Party Dip Mix

4 tsp. beef bouillon granules
2 T. minced onion
1/8 tsp. garlic powder
1 tsp. dried chives
1 tsp. dried parsley
½ tsp. powdered onion

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

ONIONY PARTY DIP:
1 pkg. Oniony Party Dip Mix
2 cups sour cream

Combine the Oniony Party Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 1 hour before serving.  Serve with chips, crackers, or fresh vegetables.

Italian Dip Mix

4 T. parmesan cheese
2 ½ tsp. garlic powder
2 ½ tsp. onion powder
2 ½ tsp. paprika
2 tsp. celery seeds
2 ½ tsp. sesame seeds

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

ITALIAN DIP:
1 pkg. Italian Dip Mix
2 cups sour cream

Combine the Italian Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 2 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Mexican Fiesta Dip Mix

1 T. chili powder
2 tsp. dried parsley
1 tsp. sugar
½ tsp. PLUS 1/8 tsp. garlic powder
¼ tsp. PLUS 1/8 tsp. onion powder
¼ tsp. PLUS 1/8 tsp. dried cilantro
1/8 heaping tsp. cayenne pepper
1/8 heaping tsp. pepper
1/8 heaping tsp. salt

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

MEXICAN FIESTA DIP:
1 pkg. Mexican Fiesta Dip Mix
1 cup mayonnaise or salad dressing
1 cup sour cream

Combine the Mexican Fiesta Dip Mix with the mayonnaise and sour cream.  Stir until well blended.  Cover and refrigerate.  Dip is better if made 8 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Sesame Cheese Dip Mix

2 T. parmesan cheese
1 tsp. salt
1/8 tsp. pepper
4 tsp toasted sesame seeds *
1 tsp. celery seed
¼ tsp. garlic powder

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.  * To toast sesame seeds, microwave for 30 seconds.

SESAME CHEESE DIP:
1 pkg. Sesame Cheese Dip Mix
2 cups sour cream

Combine the Sesame Cheese Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 1 hour before serving.  Serve with chips, crackers, or fresh vegetables.

Bacon Dip Mix

4 T. bacon bits
2 tsp. beef bouillon granules
2 T. minced onion
¼ tsp. minced garlic

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions on how to prepare the dip.

BACON DIP:
1 pkg. Bacon Dip Mix
2 cups sour cream

Combine the Bacon Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 1 hour before serving.  Serve with chips, crackers, or fresh vegetables.

Onion Cheese Dip Mix

2 T. minced onion
1 tsp. beef bouillon granules
2 T. parmesan cheese
½ tsp. garlic salt

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

ONION CHEESE DIP:
1 pkg. Onion Cheese Dip Mix
2 cups sour cream

Combine the Onion Cheese Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 1 hour before serving.  Serve with chips, crackers, or fresh vegetables.

Garlic Onion Dip Mix

1 T. garlic powder
1 T. onion powder
1 ½ T. dried parsley
½ tsp. salt-free seasoning blend
1/8 tsp. salt

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

GARLIC ONION DIP:
1 pkg. Garlic Onion Dip Mix
2 cups sour cream

Combine the Garlic Onion Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 1 hour before serving.  Dip is better if made 8 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Creamy Curry Dip Mix

1 T. dried parsley
2 tsp. minced onion
2 tsp. dried chives
1 ½ tsp. garlic powder
1 tsp. onion powder
¼ tsp. PLUS 1/8 tsp. celery salt
¼ tsp. PLUS 1/8 tsp. celery seed
¼ tsp. PLUS 1/8 tsp. curry
1/8 tsp. turmeric
1/8 tsp. cumin
½ tsp. salt

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

CREAMY CURRY DIP:
1 pkg. Creamy Curry Dip Mix
2 cups sour cream

Combine the Creamy Curry Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 2 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Chili Cheese & Bacon Dip Mix

1 T. PLUS ¾ tsp. minced onion
2 ½ tsp. bacon bits
1 ¼ tsp. garlic powder
2 ½ tsp. cheddar cheese powder
1 ¼ tsp. chili powder
½ tsp. cumin
¼ tsp. cayenne pepper
¼ tsp. salt

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

CHILI CHEESE & BACON DIP:
1 pkg. Chili Cheese & Bacon Dip Mix
2 cups sour cream

Combine the Chili Cheese & Bacon Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 2 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Hot & Spicy Mexican Dip Mix

1 T. minced onion
1 T. chili powder
1 ½ tsp. garlic powder
1 ½ tsp. dried cilantro
1 ½ tsp. dried parsley
½ tsp. cayenne pepper
½ tsp. cumin
¼ tsp. pepper
¼ tsp. salt

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

HOT & SPICY MEXICAN DIP:
1 pkg. Hot & Spicy Mexican Dip Mix
1 ½ cups sour cream

Combine the Hot & Spicy Mexican Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 2 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Spicy Cajun Dip Mix

1 T. Hungarian paprika
¾ tsp. dried thyme
¾ tsp. dried oregano
¾ tsp. onion powder
½ tsp. cayenne pepper
½ tsp. garlic powder
¼ tsp. pepper
¼ tsp. sugar

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

SPICY CAJUN DIP:
1 pkg. Spicy Cajun Dip Mix
2 cups sour cream

Combine the Spicy Cajun Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 8 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Veggie Dip Mix

1 T. dried chives
1 tsp. garlic salt
½ tsp. dried dill weed
½ tsp. paprika

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

VEGGIE DIP:
1 pkg. Veggie Dip Mix
1 T. lemon juice
2 cups sour cream

Combine the Veggie Dip mix with the lemon juice and sour cream.  Stir until well blended.  Cover and refrigerate for at least 1 hour before serving.  Serve with chips, crackers, or fresh vegetables.

Tangy Onion Dip Mix

4 T. minced onion
1 T. sugar
1 T. beef bouillon granules

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

TANGY ONION DIP:
1 pkg. Tangy Onion Dip Mix
1 cup sour cream

Combine the Tangy Onion Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 2 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Butterscotch Pudding Mix
Butterscotch Pudding Mix

2 cups instant nonfat dry milk
5 cups brown sugar, firmly packed
3 cups cornstarch
1 teaspoon salt

Mix all ingredients until well blended. Store in an airtight container.  To use, stir the mix in the container before measuring out 1/2 cup mix into a saucepan. Add 2 cups milk and 4 tablespoons butter 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.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Lemon Gelatin Mix
Lemon Gelatin Mix

1 envelope unflavored gelatin
1/2 cup lemonade crystals

Combine unflavored gelatin and lemonade crystals.  To use, put Lemon Gelatin Mix in 1 cup cold water and allow mixture to soften for 5 minutes. Stir in 1 cup boiling water. Pour into a mold. Chill until firm enough to un-mold.  Serves 4.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Rolled Oats Convenience Mix and how to use it
Rolled Oats Convenience Mix

4 cups flour
1 teaspoon salt
4 cups quick-cooking oats (not instant)
1/4 cup baking powder
1-1/2 cups nonfat dry milk
3/4 cup margarine

Put all ingredients except margarine in large bowl and stir until very well mixed. Cut in margarine until well blended. Cover and refrigerate; will keep 1 month.
NOTE: Store in airtight glass jars or canisters. To measure, spoon into cup, pack lightly and level off. Makes 10 cups

Oat Muffins

2-1/4 cups Rolled Oats Convenience Mix
1/4 cup raisins (optional)
2 Tablespoons sugar
2/3 cup water
1 egg, beaten

Put all ingredients in bowl and stir just to moisten. Spoon into 12 greased 2-1/2-inch muffin cups and bake at 425 degrees F about 20 minutes.

Oat Pancakes

1-1/2 cups Rolled Oats Convenience Mix
1 cup water
1 egg

Stir all ingredients in a bowl with a spoon until blended. Cook on hot griddle or in a skillet until browned on both sides and done. Makes about 16 3-inch pancakes.

Date-Nut Oat Bread

8 ounces pitted dates
1 cup boiling water
1/2 cup sugar
1 egg
3 cups Rolled Oats Convenience Mix
1 cup chopped walnuts

Chop dates and put in bowl. Cover with the boiling water and mix well. Stir in sugar, let stand until lukewarm, then add remaining ingredients and mix well. Put in greased, 9 x 5 x 3-inch loaf pan and bake at 350 F for 1 hour, or until done. Remove from pan and cool before slicing.

Coconut Dreams

2 cups Rolled Oats Convenience Mix
2 tablespoons milk
1 egg
1/2 teaspoon vanilla
1/2 cup shredded coconut
1/3 cup sugar

Mix all ingredients thoroughly. Drop by teaspoons onto a greased cookie sheet, 2 inches apart. Bake at 350 degrees F for 10 to 12 minutes. Makes 24.

Coconut Dreams Variation:  Nut Dreams In place of coconut, use 1/2 cup nuts.

Cranberry Fruit Bar

1-1/3 cups thick, sweetened cranberry sauce
2 cups Rolled Oats Convenience Mix
1/2 cup sugar
1/4 cup water

Mix Rolled Oat Mix, sugar and water. Grease bottom of 9 x 13 inch pan. Spread half of rolled oat mixture over bottom of pan and press. Spread cranberry sauce over the mix. Sprinkle rest of mix evenly over the fruit and press down lightly. Bake at 350 degrees F for 25 to 30 minutes. Cool and cut into squares. Makes 20.

Cranberry Fruit Bar Variation:  Fruit Bars Any dried, cooked, sweetened fruit may be used in place of the cranberry sauce, if it's not runny. Try peach conserves.

Hermits

3 cups Rolled Oats Convenience Mix
1/4 cup brown sugar, packed
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
1 egg
1/2 cup milk
3/4 cup mixture of chopped nuts, raisins, and dates

Combine all dry ingredients. Beat egg slightly and add milk. Add liquid mixture to dry mixture, and stir until all ingredients are well blended. Mix in nuts or fruit. Drop by teaspoons onto a greased cookie sheet. Bake at 350 degrees F for 15 minutes or until lightly browned. Makes about 2 dozen cookies.

Applesauce Cookies

3-1/3 cups Rolled Oats Convenience Mix
1/4 cup brown sugar, packed
1/2 cup sugar
1/4 teaspoon soda
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 egg
2/3 cup applesauce
1/2 cup raisins

Combine all dry ingredients. Beat egg slightly and add to applesauce. Add liquid mixture to dry mixture, and stir until all ingredients are well blended. Drop by teaspoons onto a greased cookie sheet. Bake at 350 degrees F for 15 minutes. Makes about 2 dozen cookies.

Oat-Raisin Cookies

2-1/2 cups Rolled Oats Convenience Mix
1/2 cup sugar
1/3 cup raisins
1/4 cup water
1 egg, beaten
1 teaspoon cinnamon
1 teaspoon vanilla

Mix all ingredients and drop from teaspoon onto greased baking sheets. Bake at 375 degrees F for 12 to 15 minutes. Makes about 2 dozen.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


All-Purpose Convenience Mix and how to use it
All-Purpose Convenience Mix

9 cups flour
3/4 cup canola oil
1 tablespoon salt
1/4 cup baking powder
2 cups nonfat dry milk

Combine flour, dry milk, baking powder and salt in a large bowl. Stir together. Mix in oil until the mixture is smooth. Store in airtight container. Refrigerate and use within a month or put into containers suitable for freezing and freeze. Makes 12 cups

Biscuits

3 cups All-Purpose Convenience
Mix 3/4 cup water

Add water to the Convenience Mix all at once. Blend lightly with a fork to form a soft dough and turn onto a floured board. Knead the dough slightly and then roll or pat the dough to not less than 1/2-inch thickness. Cut with biscuit cutter and place on a cookie sheet. Bake at 450 degrees F for 10 to 12 minutes. Makes 9 biscuits.

Biscuit Variations

Combine ingredients as above and continue as follows:

Drop Biscuits  Use a little more liquid. Drop dough by spoonfuls onto a greased pan and bake at 450 degrees F for 10 to 12 minutes.

Cinnamon Rolls  Roll biscuit mix to 1/4-inch thickness. Spread with margarine, brown sugar, cinnamon and raisins. Roll up like a jelly roll. Slice into sections and bake on a greased pan. Bake at 450 degrees F for 10 minutes.

Meat Rollups  Leftover meat, tuna fish or chopped meat can be spread on the rolled out biscuit dough. This can rolled up like a jelly roll, sliced into sections and baked on a greased pan. Sections can be served plain or with a cheese sauce. Bake at 450 degrees F for 12 minutes.

Cheese Biscuits  Add 1/3 to 1/2 cup grated American or cheddar cheese to 3 cups mix. Prepare as biscuits above.

Shortcake Add 1 tablespoon sugar to 3 cups of mix. Add 3/4 cup water and prepare as for biscuits. Prepare rectangle of biscuit dough. Bake at 450 degrees F for 10 to 12 minutes. Remove from the oven and serve at once with sweetened fruit. If individual shortcakes are desired, cut dough into rounds before baking.

Fruit Kuchen Spread the dough in a prepared pie pan so that dough comes up the sides. Arrange peeled, sliced peaches or apples to fill the pie dish. Sprinkle peaches with 1/4 cup sugar, or apples with a mixture of 1/4 cup sugar and 1 teaspoon cinnamon. Add 1 teaspoon margarine. Bake at 400 degrees F for 20 to 25 minutes.

American Pizza Use 3 cups mix and 1/2 cup water. Roll out dough into a 15-inch circle, 1/4-inch thick. Place on baking sheet. Spread dough with 1 cup spaghetti sauce. Sprinkle with grated mozzarella cheese. Add other toppings as desired. Bake at 425 degrees F for 20 minutes or until edges are brown.

Cheese Bread

3-3/4 cup All-Purpose Convenience Mix
1 egg
1-1/2 cups water
3/4 cup grated natural sharp cheese (cheddar)

Beat egg; add water and stir in Convenience Mix and cheese. Beat until well blended. Pour into greased loaf pan, 9 x 5 x 3 inches. Bake 1 hour at 350 degrees F. Let cool a few minutes. Slice 1/2-inch thick and serve. Or cool thoroughly, wrap in waxed paper and refrigerate overnight. Slice thin. Also good toasted.

Dumplings

3 cups All-Purpose Convenience Mix
3/4 cup water (about)

Pour water into mix and stir about 30 strokes. Drop from tablespoon into gently boiling stew. Cook for about 20 minutes, keeping tightly covered during last 10 minutes.

Muffins

2-1/2 cups All-Purpose Convenience Mix
1/3 cup sugar
3/4 cup water
1 egg

Combine mix and sugar. Beat egg and add water. Add to dry ingredients. Stir just enough to mix in dry ingredients. Fill greased muffin tins about 2/3 full and bake at 400 degrees F for 18 to 20 minutes.

Muffin Variations

Raisin Muffins Add 1/2 cup raisins
Date Muffins Add 1/3 cup chopped dates.
Blueberry Muffins Add 1/2 cup blueberries.
Pineapple Add 1/2 cup well-drained, crushed pineapple.

Oatmeal Muffins

1-1/2 cups All-Purpose Convenience Mix
1-1/2 cups rolled oats
1/3 cup sugar
1 egg
2/3 cup water

Measure all dry ingredients, put into mixing bowl and stir well. Mix egg and water together in another bowl, then add the dry mixture all at once. Stir slightly. The mixture should be left lumpy. Fill oiled muffin cups 2/3 full. Bake at 425 degrees F for 18 to 20 minutes or until golden brown.

Oatmeal Muffin Variations

Raisin Oatmeal Muffins Add 1/2 cup raisins.
Date Nut Oatmeal Muffins Add 1/4 cup chopped dates and 1/4 cup chopped nuts to the basic recipe.

Bran Muffins

1 egg
1/4 cup sugar
2/3 cup water
1 cup whole bran cereal
1-1/2 cups All-Purpose Convenience Mix

Place egg in a bowl and beat. Add sugar and water. Continue beating. Blend in whole bran cereal. Add Convenience Mix. Stir quickly and vigorously until just mixed. Batter will look lumpy. Rub muffin pans lightly with oil. Fill about 2/3 full. Bake at 400 degrees F for 18 to 20 minutes. Serve hot with jam or jelly.

Pancakes

1-1/2 cups All-Purpose Convenience Mix
2 tablespoons sugar
3/4 cup water
1 egg, well beaten

Blend mix and sugar. Stir water and egg into mix until blended. Drop batter onto hot griddle which has been lightly greased. Cook on one side until bubbles form. Turn and cook on the other side. Serve immediately. Makes 12 medium pancakes.

Waffles
Blend mix and sugar. Gradually add beaten egg mixed with water. Mix thoroughly. Pour about 1/2 cup of the mixture onto a heated waffle iron and bake. Makes 4 to 5 waffles.

Variations: To each waffle, add your favorite fruit or vegetable-blueberries, apples,
corn, broccoli or nuts.

Banana Bread

3 cups All-Purpose Convenience Mix
3/4 cup sugar
3/4 cup water
1 egg
1 cup mashed bananas
1/4 cup wheat germ (optional)
1/2 cup nuts (optional)

Beat egg and water together. Add sugar and bananas and mix. Stir in Convenience mix and beat until blended. Add nuts. Pour into a greased
9 x 5 x 3-inch pan. Bake for 45 to 50 minutes at 350 degrees F. Let cool before slicing.

Orange Nut Bread

3/4 cup sugar
1 egg
1-1/4 cups orange juice
1 tablespoon grated orange rind
3 cups All-Purpose Convenience mix
3/4 cup chopped nuts

Mix sugar, egg, orange juice, rind and Convenience Mix. Beat vigorously, Batter may be lumpy. Stir in nuts. Pour into greased loaf pan, 9 x 5 x 3 inches. Bake at 350 degrees F for 50 to 55 minutes or until toothpick inserted in center of bread comes clean. Cool before slicing.

Pumpkin Bread

3 cups All-Purpose Convenience Mix
3/4 cup sugar
3 tablespoons water
1 egg
1 cup pumpkin pie filling or cooked pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Combine ingredients together and mix well. Pour into a greased loaf pan, 9 x 5 x 3 inches. Bake at 350 degrees F for 50 to 55 minutes.

Yeast Rolls

1 package dry yeast
2/3 cup warm water
1 tablespoon sugar
2 tablespoons oil
2-1/2 cups All-Purpose Convenience Mix

Dissolve yeast in warm water. Stir in sugar, oil and Convenience Mix; beat vigorously. Turn dough onto floured surface. Knead until smooth, about 20 times. Shape as desired into crescents, tolls, etc. Place on lightly greased baking sheet. Cover with damp cloth. Let rise in warm place until double, about 30 minutes. Bake in 400 degrees F oven 10 to 15 minutes, or until golden brown. Makes 16 rolls.

Hamburger-Onion Buns

1 package dry yeast
1 cup warm water
2 tablespoons sugar
4 cups All-Purpose Convenience Mix
2 tablespoons onion flakes

Dissolve yeast in water. Add sugar and half the Convenience Mix. Beat for two minutes at medium speed on mixer, scraping sides and bottom of bowl frequently, or 300 strokes by hand. Add remaining Convenience Mix and onion flakes; blend well with spoon. Cover with cloth and let rise until double, about 30 minutes. Stir down by beating 25 strokes. Drop dough by spoonfuls, forming 12 mounds, about 2 inches apart on greased baking sheet. With floured fingers, flatten mounds into rounds about 1/2-inch thick. Let rise in warm place for about 40 minutes. Bake 12 to 15 minutes, or until nicely browned, in a 400 degree F oven.

Italian Bread Sticks

3/4 cup warm water (not hot-110 to 115 degrees)
1 package active dry yeast
2-1/2 cups All-Purpose Convenience Mix

Dissolve yeast in warm water. Mix in Convenience Mix. Beat vigorously. Turn dough onto surface well dusted with flour. Knead until smooth, about 20 times. Divide dough into 16 equal parts. Roll each piece between your hand to form pencil-like strips, 8 inches long. Put strips of dough on greased baking sheet. Sprinkle with caraway seeds, poppy seeds, celery seeds, sesame seeds or garlic powder. Cover with clean cloth. Let rise in warm place (85 degrees F) until light, about 1 hour. Bake at 425 degrees F for 15 minutes, until light brown.

Coffee Cake

1 egg
3/4 cup water
3 cups All-Purpose Convenience Mix
1/2 cup sugar

Mix the egg and water together in large bowl. Add Convenience Mix and sugar. Mix until ingredients are blended. Pour into a greased, 9-inch baking pan and sprinkle with the topping.
  Coffee Cake Topping
1/2 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoons flour
2 tablespoons margarine

Mix the sugar, cinnamon and flour thoroughly. Add the margarine and mix until the topping is fine and crumbly. Sprinkle the topping over the cake. Bake the cake at 350 degrees F for 30 to 35 minutes. Makes 9 servings.

Fruit Surprise

2 cups All-Purpose Convenience Mix
1 cup sugar
2 eggs
1/4 cup fruit juice or water
2 cups canned fruit, pineapple or peaches, well drained.

Put Convenience Mix into a bowl. Add the sugar, eggs and fruit juice or water. Stir until well mixed. Put the fruit on the bottom of a greased, 9-inch baking pan. Spread the batter over the fruit. Bake in a 375 degree F oven for 35 minutes. Makes 9 servings.

Apple Rolls

2 cups All-Purpose Convenience Mix
1/2 cup water
1 tablespoon margarine
2 cups diced tart apples
1/2 cup sugar
1 to 2 teaspoons cinnamon
1 teaspoon nutmeg (optional) Syrup
1/2 cup brown sugar
1/2 cup white sugar
2 tablespoons margarine
1 cup boiling water

Boil syrup ingredients for 2 to 3 minutes. Put Convenience Mix in a bowl; make a well. Add 1/2 cup water; stir with a fork about 25 strokes. Roll out dough on a lightly floured pastry cloth or board into a 8 x 8 inch rectangle. Spread with margarine, diced apples, sugar and cinnamon. Roll up as for jelly roll and seal edges well. Cut into 1-inch slices. Put syrup in 8 x 8 x 2-inch pan. Place dough cut side up in the syrup. Bake at 450 degrees F for 20 minutes. Serve warm with the syrup from the pan or ice cream.

Brownies

1 cup All-Purpose Convenience Mix
1/4 cup margarine
2/3 cup sugar
1/2 cup cocoa
1 egg
1/4 cup water

Grease an 8-inch square pan. Measure Convenience Mix into a bowl. Add the margarine and mix with a fork. Mix in the sugar and cocoa. Add the egg and water. Beat 25 times. Pour the mixture into the greased baking pan. Bake for 20 minutes at 350 degrees F.

Molasses Cookies

4 cups All-Purpose Convenience Mix
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
1 egg
1 cup molasses

Stir sugar and spices into Convenience Mix. Combine beaten egg with molasses and add to the mix. Blend well, chill, shape into balls and roll in sugar. Flatten on greased baking sheet and bake at 375 degrees F for 10 to 12 minutes. Makes 5 dozen.

Oatmeal Cookies

1 cup rolled oats
1/4 cup sugar
1/4 brown sugar, packed
1/4 teaspoon cinnamon
1 cup All-Purpose Convenience Mix
1 egg
1 teaspoon vanilla
2 tablespoons water

Add the rolled oats, sugar, brown sugar, and cinnamon to Convenience Mix. Blend with a spoon. Add vanilla and water to egg. Pour into the dry mix. Mix until the cookie dough cleans the side of the mixing bowl. The dough will be stiff. Drop the dough by teaspoons onto a greased cookie sheet. Bake at 375 degrees F for 10 to 12 minutes. Makes about 2 dozen.

Oatmeal Cookie Variations

Oatmeal Raisin Cookies Add 1/2 cup raisins with oats, sugar and cinnamon.

Oatmeal Banana Cookies Add 1 cup mashed bananas with the vanilla, water and egg. (Cookies will be softer and moister.)

Peanut Butter Cookies

1/3 cup sugar
1/3 cup peanut butter
1 egg
1 teaspoon vanilla
1 tablespoon water
1-1/2 cups All-Purpose Convenience Mix

Measure sugar and peanut butter into a bowl; mix well. Add egg, vanilla, water and stir all together. Add the Convenience Mix. Mix until you have a smooth, soft dough. Make 1-inch balls. Put balls 2 inches apart. Flatten balls with a fork dipped in flour. Bake the cookies at 375 degrees F for about 8 to 10 minutes, until golden brown. Makes 3 dozen small cookies.

Potato Skillet Cakes

1 egg
1 cup cold mashed potatoes
1/2 cup milk
2 tablespoons vegetable oil
2 cups All-Purpose Convenience Mix

Beat egg with mixer. Add potatoes, milk and vegetable oil; beat until smooth. Mix in Convenience mix. Drop batter by tablespoonfuls onto hot griddle. Bake over medium heat until golden brown, about 5 minutes for each side. Serve hot with syrup or jelly. Makes about 25 cakes.

Tuna Biscuit Squares

Biscuit dough
1 can (6-1/2 oz) tuna, drained and flaked
1/4 cup sweet pickle relish
1/2 teaspoon salt
1 tablespoon prepared mustard
3 tablespoons salad dressing

Prepare biscuit dough, divide in half and roll half into 9-inch square. Place this on greased baking sheet. Mix remaining ingredients together and spread over square. Roll the remaining biscuit dough into a 9-inch square and place over filling. Bake at 450 degrees F for 10 to 12 minutes. Cut into squares.

Tuna-Broccoli Casserole

2 cups frozen chopped broccoli
1 can (6-1/2 oz) tuna, drained and flaked
1 can (10-1/2 oz) cream of mushroom soup
1/2 cup water
Biscuit dough

Cook broccoli until almost tender. Place broccoli in greased, 9 x 9 x 2 inch square pan. Cover broccoli with tuna. Mix soup and water together and pour over top. Make biscuit dough by combining Convenience mix and milk.
Beat 20 strokes. Drop dough by table- spoonfuls over mixture in pan. Bake at 450 degrees F for 15 minutes or until golden brown. Serve hot.
Makes 6 servings.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Whole Wheat Convenience Mix and how to use it
Whole Wheat Convenience Mix

3 cups whole wheat flour
1/2 cup wheat germ (optional)
5 cups all-purpose flour
1/2 cup sugar
2 cups nonfat dry milk
1/4 cup baking powder
1 cup canola oil
1 tablespoon salt

Put all ingredients except oil in large bowl and mix well with a spoon. Mix in oil with pastry blender or fork until finely distributed. Store in airtight container in the refrigerator (use within a month) or freezer. Makes 13 cups

Whole Wheat Bread

1 egg
1-1/4 cup water
4-1/2 cups Whole Wheat Convenience Mix

Beat the egg slightly with the water in a large bowl. Stir in the whole wheat mix just until dry ingredients are moistened. Turn into a greased 9 x 5 x 3-inch loaf pan and bake at 350 degrees F for 50 minutes, or until a pick inserted in the center comes out clean. Let stand in pan on wire rack about 5 minutes; loosen sides with a 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 muffin cups, filling them 2/3 full. Bake in 400 degree F oven for 15 to 20 minutes. Makes 18 muffins.

Whole Wheat Pancakes

1 egg
1 cup water
2-1/4 cups Whole Wheat Convenience Mix

Beat the egg slightly with the water in a bowl. Stir in the Whole Wheat Convenience Mix, just until dry ingredients are moistened. Pour batter onto greased, hot griddle and cook over medium heat until browned on both sides and cooked through. Serve hot with applesauce or molasses. Makes about 15 3-inch pancakes.

Whole Wheat Coffee Cake

1 egg
1/2 cup water
2-1/4 cups Whole Wheat Convenience Mix
1/2 cup raisins

Beat the egg slightly with the water in a bowl. Stir in the Whole Wheat Convenience Mix and raisins just until dry ingredients are moistened. Spread evenly in greased 8 x 8-inch baking pan. Sprinkle with Crumb Topping and bake in preheated 400 degree F oven about 25 minutes. Cut in squares. Best served warm. 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Spaghetti Sauce Seasoning - homemade
Convenience Spaghetti Sauce Seasoning Mix

1/2 cup instant minced onion
1/2 cup parsley flakes
1/2 cup cornstarch
3 tablespoons salt
2 tablespoons sugar
2 tablespoons Italian seasoning
1 teaspoon garlic powder

Combine all ingredients. Store in a jar and cover tightly. The above recipe makes 8 packets of mix. Measure out 1/4 cup plus 1 teaspoon mix for each packet. Makes 8 packages or 2-1/4 cups mix.

Spaghetti
Brown 1 pound lean hamburger and drain fat. Stir together 1 (6 oz) can tomato paste, 2 cups water and 1 packet spaghetti sauce seasoning mix. Add sauce to hamburger. Cover and simmer 20 minutes. (May use 1 [6 oz] can tomato paste, 1 cup stewed tomatoes, 1 cup water and 1 packet spaghetti sauce seasoning mix if desired.)

Sloppy Joes
Brown 1 pound lean hamburger and drain fat. Stir together 1 (6 oz) can tomato paste, 1-1/4 cups water and 1 packet spaghetti sauce seasoning mix. Add sauce to meat. Cover and simmer 20 minutes. Serve on hamburger buns. Makes 6 servings.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Make Your Own Taco Seasoning Mix
Convenience Taco Seasoning Mix

1/3 cup instant minced onion
1 tablespoon crushed dried red pepper
3 tablespoons salt
1 tablespoon instant minced garlic
1 tablespoon curry powder
3 tablespoons chili powder
1 tablespoon cornstarch
2 teaspoons oregano

Combine all ingredients. Store in a jar and cover tightly. To use, measure 2 tablespoons to equal a package. Makes 8 packages or 1 cup mix.

Tacos
Brown 1 pound lean hamburger in skillet. Drain excess fat. Add 1 package taco mix and 3/4 cup water; bring to boil. Reduce heat and simmer uncovered for 10 minutes or until liquid is reduced. Stir. Place about 2 tablespoons meat mixture into each taco shell. Top the meat with shredded cheddar cheese, chopped tomatoes and finely shredded lettuce. Makes 8 to 10 tacos.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Make Your Own Chili Seasoning Mix
Convenience Chili Seasoning Mix

1 cup flour
1 tablespoon instant minced garlic
1 cup instant minced onion
1/4 cup chili powder
1 tablespoon crushed, dried
1 tablespoon curry powder
red pepper, if desired

Combine all ingredients. Store in a covered container. Use 1/4 cup plus 1 tablespoon for each packet.
Makes 8 packages or 2-1/2 cups mix.

Chili
Brown 1 pound lean hamburger in skillet. Drain excess fat. Stir in 1 package chili seasoning mix. Add 1 (1 lb) can tomatoes (cut into pieces), 1/2 cup water, and 1 (15 oz) can kidney beans. Bring to boil. Reduce heat, cover and simmer for 10 minutes. Makes 4 to 6 servings.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Make Your Own Rice Seasoning Packets
Convenience Seasoning Mixes For Rice

Below are recipes for making rice flavoring mix. Add 1 packet of mix to each 2 cups water used for cooking rice. Bring water to boil, add rice and cook according to package directions. Use brown rice for added fiber.

Curry Mix
Mix 1/2 cup instant onion, 3 table-spoons curry powder, 3 tablespoons chicken bouillon granules, 1 teaspoon garlic powder and 1/2 teaspoon ground turmeric. Place in container. Use 2 tablespoons plus 1 teaspoon mix for each recipe. Makes 6 recipes.

Beef Mix
Combine 3 tablespoons beef bouillon granules, 1/2 cup instant minced onion, 1/2 cup parsley flakes. Place in container. Use 2-1/2 tablespoons mix for each recipe. Makes 6 recipes.

Chicken Mix
Combine 3 tablespoons chicken bouillon granules, 1/2 cup parsley flakes, 1 tablespoon celery flakes, 1/2 cup instant minced onion, and 1/4 teaspoon pepper. Place in a container. Use 3 tablespoons mix for each recipe. Makes 6 recipes.

Spanish Rice Mix
When using this seasoning mix, replace half the water for cooking the rice with stewed tomatoes. Combine 2 tablespoons instant minced onion, 1/4 cup parsley flakes, 2 tablespoons salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon turmeric. Store in a container. Use 1/4 cup mix for each recipe.
Makes 4 recipes.

Pre-Mix Flavorings

Mexican Flavoring Cumin powder is an important ingredient for Mexican flavoring. Cayenne pepper can be added for the hot taste and the red color. To make a milder recipe and still maintain the color, try blending some cayenne pepper and paprika. Add both cumin and chili powder to onion when it is being sautéed.

Italian Flavoring Combine 6 tablespoons basil, 2 tablespoons oregano, 1 tablespoon thyme and keep package in a dry container. Add about 1 teaspoon per cup of tomatoes, tomato sauce or puree, or add to taste.
Makes 27 teaspoons.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


No butter? Use dipping oil
Dipping Oil for Bread

Combine:
1 C oil (Olive Oil or Canola)
1/2 C Balsamic Vinegar
1/2 C Nutritional Yeast (Optional)
1 1/2 t Basil
1/2 t salt
1/2 t pepper
5 garlic cloves, minced

Store in refridgerator.
Shake well before serving

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Homemade wine coolers
Homemade WIne Cooler 1

Mix 1/3 C wine with
2/3 C Soda of choice.

Homemade WIne Cooler 2

1/3 C wine
1/3 C juice
1/3 C sparkling water
Sweeten as desired.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Homemade 10 Grain Hot Cereal Mix
Hot cereal mix

2 c cracked wheat
6 c oats
3 c wheat bran
3 c cornmeal
3 C ww flour
1 C ground flax (optional)
1/2 c wheat germ (optional)
1 c grits (optional)
1/2 C rice flour (optional)
1/2 C soy flour (optional)

Use what you have! Almost any grain that cooks in 20 minutes or so...

Hot Cereal
2 C hot cereal mix
6 C water
Boil simmer 20 - 40 minutes, adding more water if drying out.

Serve with
favorite toppings:
Sugar, brown.sugar,maple syrup, jam, sugar cinnamon, raisins,walnuts,granola,sunflower seed,walnuts, coconut, Peanut butter,chocolate chips,bananas,chopped apples , applesauce, berries....

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Homemade vanilla chai tea mix
Homemade Vanilla Chai Tea Mix

Ingredients

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla powdered non-dairy creamer
2 ½ cups white sugar
1 ½ cups unsweetened instant tea
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1 tsp nutmeg
1 tsp allspice
¼ tsp white pepper

Combine all ingredients in a food processor and blend until it is a fine powder.  Add two-three tablespoons of mix to 8 ounces of hot water or milk.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Homemade Condensed Cream of Chicken Soup
I use condensed soups just like I would seasonings in some of my "one-pot" and casserole type dishes.  Cream of chicken and cream of mushroom rank pretty high on my prep inventory.  But, just in case I am not able to stockpile as many cans as I would like, this recipe will help me piece out what I can.

Homemade Condensed Cream of Chicken Soup

Ingredients

1 ½ cups chicken broth
½ tsp poultry seasoning
¼ tsp onion powder
¼ tsp garlic powder
1/8 tsp salt
¼ tsp parsley
Dash of paprika
1 ½ cups milk
¾ cup flour

In a medium-sized saucepan, boil chicken broth, ½ cup of the milk, and the seasonings for a minute or two. In a bowl, whisk together the remaining one cup of milk and flour. Add to boiling mixture and continue whisking briskly until the mixture boils and thickens.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


"Mock" pancake syrup
Pancakes are a big part of my "make do" menu plan for a strict SIP setting.  They are easy to fix and filling.  Easy to flavor with extracts and added ingredients.  The one thing I would hate to run out of would be pancake syrup.  This will let me stock basics and not have to worry if I use the last bottle up ... I can always make more as long as I hold back a stash of certain items.

Homemade Pancake Syrup

Ingredients

3 cups granulated sugar
1 ½ cups water
3 tbsp molasses
1 tsp vanilla
2 tsp butter flavoring
1 tsp maple extract

Bring all of the ingredients to a boil, stirring until the sugar dissolves. Turn off burner, but leave pot on burner until the bubbling stops.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Homemade Dressings
I plan on foraging for wild greens, and planting a cut-and-come-again variety of greens like Mesclun, in the event of a strict SIP setting.

A couple of us absolutely require dressings to choke down "rabbit food" so its nice to know I can make my own if the commerically bottled stuff doesn't last.

Homemade Italian Dressing Seasoning Mix

Ingredients

1 ½ tsp garlic powder
1 tbsp onion powder
2 tbsp ground
1 tbsp dried parsley
1 tbsp granulated sugar
2 tbsp salt (adjust to your own personal preference)
1 tsp black pepper
1 tsp ground basil
¼ tsp ground thyme
½ tsp dried celery flakes

Mix all ingredients together and store in an airtight container.  To prepare the dressing: Mix two tablespoons of the mix with ¼ cup vinegar, 2 tablespoons of water, and ½ to 2/3 cup olive oil or canola oil.

Homemade Ranch Dressing Mix

Ingredients

½ cup dry buttermilk
1 tbsp dried parsley, crushed
1 tsp dried dill weed
1 tsp onion powder
1 tsp dried onion flakes
1 tsp salt
½ tsp garlic powder
¼ tsp ground pepper

Combine all ingredients in your food processor and grind until it becomes a fine powder. Store in an airtight container. To prepare the dressing: Combine one tablespoon mix with one cup of mayonnaise and one cup milk.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Homemade Grenadine
Homemade Grenadine

1/2 cup plain pomegranate juice
1/2 cup sugar
1 tsp fresh lemon juice

Bring pomegranate juice and sugar to a boil in a 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then simmer until reduced to about 1/2 cup, about 10 minutes. Remove from heat and stir in lemon juice. Cool to room temperature. Syrup keeps, covered and chilled, 1 month.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Homemade Weed Killer
Might be a good way to clear a patch of yard for a future garden and/or edible landscaping.

Homemade Weed Killer
Douse weeds with vinegar, lemon juice or boiling water. The weeds will likely shrivel in a day or so - even resilient ones rarely withstand a second treatment.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Eyes Playing Tricks . . .
At first, I read that as "homemade killer weed".

I was expecting directions on how to grow weed, I guess, not how to kill it. 

Tells me my subconscious is more effected by current events than my conscious self is aware of - I usually do read words in the correct order. 


[ Parent ]
Clawdia ... ROFL!!!!!!!!! n/t


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Boiling water/steam is a great plant killer
KathyInFl,

  Hi. Hot water, steam or even a black tarp on a sunny day are great for killing grass and plants. Personal experiance on this one.

  It is suppose to remove the protective wax on plants.

  It also good for killing fire ants.
http://www.organicga...

Kobie


[ Parent ]
Homemade natural pesticides for use on vegetables/basil?
Does anyone have non-toxic recipes for the above?  Also, something's been chewing holes in my basil plants; oddly, only the green basci, not the purple. 

Thanks!

WhiteSwan


[ Parent ]
WhiteSwan
Depends on what is doing the eating.  You can make a fairly simple deterrent using dishsoap and water.  I have too look it up everytime I do it, but its really simple.  Check on the "Victory Garden" diary as I know I put several of them there.

Also, check up my diary on homemade cleaning supplies at http://www.newfluwik...

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
Basil slugs
I looked last night, and saw 2 snails on the basil.  I poured salt on the snails (I hate to do this!); but not, that's "burned" the basil.  It's fuuny, they're not really (so far) touching any of the other veggies in the planter, except perhaps some of the outer cabbage leaves.

Thanks!

WhiteSwan


[ Parent ]
slugs
One thing you can do is go out and night with a flashlight and catch them, as you did, but pick them off and drop them in a jar of soapy water. (You might wear a latex glove [or the equivalent], as their slime is hard to get off your fingers). If you're not into nighttime hunting, try putting a board loosely on the ground near the plants they like. They often will retreat to the protection of the board after they've eaten and in the morning all you need to do is flip the board over and collect them. Depending on how many there are in your area, that can be a good way of controlling them.

They're also attracted to beer (they drown in a shallow dish of it -- though that always seemed a terrible waste of beer to me). I used to make a mix of cornmeal, yeast, sugar, etc. It was sticky and had a strong yeasty smell. They'd get into it and get stuck. But where I live now I don't have much of a problem with slugs, and I've forgotten how I made it.

I've read that if you put a line of wood ashes around plants, they won't cross it, but I haven't tried that.


[ Parent ]
Re: a line of wood ashes around plants
I tried that in CT when I had a full garden, and it didn't work. I used the ashes from our old wood stove, and put a line about 2 inches wide and an inch deep all the way around a 16 x 8 foot plot. I think the slugs and snails practiced their pole-vaulting over my wood-ash line!! LOL!!!

However, I did find (my next-door neighbor taught me this) that if I put about 5 tablespoons of salt into a gallon of HOT water, mix it up, and pour it around the garden boundary, it has the same effect as pouring salt directly onto a slug or snail!!  They will NOT cross that line. It's a bit of a waste of salt, but prep for that too.


[ Parent ]
Homemade Eggless Pancake Mix
Homemade Eggless Pancake Mix

In food processor with mixer blade, mix:

1 1/2 cups white flour
1 1/2 cups whole wheat flour
2 tablespoons + 2 teaspoons baking powder
2 teaspoons soda
1 teaspoon salt
1 cup buttermilk powder

When ingredients are thoroughly mixed, store in zip-lock freezer bags.
To use: Mix equal parts water and pancake mix with 1 tablespoon cooking oil per cup of pancake mix.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Mock pancake syrup--sugar-free?
I love the recipe for the mock pancake syrup; has anyone tried to make a sugar-free version, using Sugar-Twin?  you can't use Aspartame/Equal, as heat turns it bitter-tasting.

As I'm pre-diabetic, I have to use sugar-free syrup (my husband makes WONDERFUL banana-pecan or applesauce pancakes, from scratch, for me twice a week.  I'd hate to do without those!!!!

Thanks,

WhiteSwan


WhiteSwan ... homemade sugar-free syrup
have you tried making it with Splenda ... the baking version maybe?  I know Splenda makes a brown sugar variety too ... just don't know how heat tolerant some of their products would be.  If you could use Splenda then the measuring would even be easy because it is cup for cup the same as regular sugar products.

Or, have you tried maybe using a sugar-free cola type product?

My dad was just diagnosed with diabetes ... let me look around and see what I can find.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
WhiteSwan ... sugar free stuff
Try this one

1 cup artificial sweetener*
1/4 cup sugar-free maple syrup
Mix ingredients well.

Replaces 1 cup of regular brown sugar to be used when baking.

*Use the type of sweetener that measures 1 cup to 1 cup of granulated sugar.

-------------

Also, just thought of another idea.  I've used sugar-free jello to make a simple syrup before.  Isn't bad.  Of course you wind up with a fruity type syrup but it goes well with panckaes and icecream and stuff like that.

-------------

Something else to try would be to make a simple syrup using Splenda and water and then using a few drops of maple flavoring.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
gum as a food safeguard
Hi KathyinFL. Got a question for you... years ago during the Y2K movement, I recall seeing somewhere that if you put a stick of a particular brand of gum in with your containers of rice or flour, it would keep bugs out. Do you or your readers know what brand of gum that might be? Thanks.

The beatings will continue until morale improves.

gum
To deter meal worms getting in your dry pasta, place some spearmint gum or a spearmint herb near the pasta...

try helpful hints here:
http://www.theblufis...

For a nontoxic ant spray to kill ants, mix 3 tbsp. of peppermint Castile soap in 16 oz of water. Put in a spray bottle and spray on ants....

To keep weevils out of your dry food, place a bay leaf in each container..


Be Prepared


[ Parent ]
Yep ... spearmint gum
I think it was Wringley's spearmint gum to be exact. 

On the other hand, you could also try something really aromatic like clove gum too.

From what I understand, what you need is a strong aromatic ... clove, bay leaf, spearmint, etc.  I don't know, maybe a very strong cinnamon gum would work as well.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
Homemade Hot Roll Mix
HOMEMADE HOT ROLL MIX

5 pounds unbleached flour -- or all-purpose
1 1/4 cups sugar
4 teaspoons salt
1 cup nonfat dry milk -- instant

Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6-8 months.
Makes about 22 cups Homemade Hot Roll Mix.

*****

Whole Wheat Hot Roll Mix Variation: Use 9 cups of whole-wheat flour and 8 cups of unbleached flour; decrease sugar to 1 cup. Substitute packed brown sugar for graunulated, if desired. Use within a week if stored in a cool dry place, as whole grain flours can turn rancid quickly. Will keep for 10-12 weeks under refrigeration or up to 6 months in the freezer. Makes about 18 cups Whole Wheat Hot Roll Mix.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Making Your Own Self-Rising Flour
SELF RISING FLOUR

1/2 C Baking powder
1/4 C Baking soda
1/4 C Salt
5 Lb Flour

Add baking powder, baking soda and salt to flour. Using 2 large bowls, sift the mixture 3 to 4 times. Store at room temperature and use in any recipe that calls for self-rising flour.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Make Your Own Buttermilk Pancake Mix
BUTTERMILK PANCAKE MIX

2 cups buttermilk powder
8 cups all-purpose flour
1/2 cup granulated sugar
8 tsp baking powder
4 tsp baking soda
2 tsp salt

Sift the ingredients together well. Store in a container with a tight-fitting lid. Makes 10 cups of mix.

To make about 10 pancakes:

1 egg, beaten
2 Tbsp vegetable oil
1 cup water, or more as needed.
1 1/2 cups buttermilk pancake mix (see above)

Mix ingredients until blended together; let it stand five minutes. Cook pancakes.

NOTES:

Use the mix within 6 months of when you make it.

The pancakes made from this mix aren't as sweet as those made from Aunt Jemima mix, but they are good. You can always add sugar, of course.

Although we haven't tried this (yet), you could probably vary the recipe by using a different type of flour to make, for example, your own buckwheat pancakes.

If you can't find buttermilk powder in your local grocery store, try a bulk food store.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


More homemade spice mixes
These things will come in handy during an SIP/JAH.

SPAGHETTI SEASONING MIX

1 tb Instant Minced Onion
1 tb Cornstarch
1 1/2 ts Salt
1 ts Sugar
1 tb Parsley Flakes
2 ts Green Pepper Flakes
1/4 ts Instant Minced Garlic
3/4 ts Italian Sesonings*

*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 3/4 cups tomato juice or water, and the seasoning mix. Reduce heat and simmer 30 minutes, stirring occasionally. Makes 4 to 6 servings.

~~~~~~~~~~~~~~~~~~~~~~~

SLOPPY JOE SEASONING MIX

1 tb Instant Minced Onion
1 ts Salt
1/2 ts Instant Minced Garlic
1/4 ts Celery Seed
1 ts Green Pepper Flakes
1 ts Cornstarch
1/4 ts Dry Mustard
1/4 ts Chili Powder

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, 1/2 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

~~~~~~~~~~~~~~~~~~~~~~~

GREEK SEASONING BLEND

2 teaspoons salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon pepper
1 teaspoon beef-flavored bouillon granules
1 teaspoon dried parsley flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients; store in an airtight container. Serve with steaks, pork chops, chicken, or fish. Yield: 1/4 cup. Store herb containers in a dark, cool, dry place up to six months.
Because heat weakens spice flavors, avoid displaying seasonings on open racks above or near cook tops or ovens. Store seldom-used seasonings in the freezer to maintain freshness.

~~~~~~~~~~~~~~~~~~~~~~~

TACO SEASONING MIX

2 t Instant Minced Onion
1 t Salt
1 t Chili Powder
1/2 t Cornstarch
1/2 t Crushed Dried Red Pepper
1/2 t Instant Minced Garlic
1/4 t Dried Oregano
1/2 t Ground Cumin

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 Filling: Brown 1 lb lean ground beef in a medium skillet over medium-high heat; drain the excess grease. Add 1/2 cup water and the sesoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8 to 10 tacos.

~~~~~~~~~~~~~~~~~~~~~~~

BEAU MONDE SEASONING

3 parts salt
3 bay leaves
6 parts white pepper
6 parts black pepper
3 parts nutmeg
1 parts cinnamon
3 parts allspice
3 parts thyme
3 parts mace
3 parts clove

~~~~~~~~~~~~~~~~~~~~~~~

SEASONED SALT

2 tablespoons pepper
1 tablespoon chicken bouillon powder
1 teaspoon onion salt
1 teaspoon onion powder
1 tablespoon garlic salt
1 teaspoon cumin powder
1 teaspoon dry marjoram leaves
1 tablespoon minced parsley
1 teaspoon paprika
1/2 teaspoon curry powder
1 tablespoon chili powder
1/3 cup salt

Mix all ingredients together thoroughly, or put all ingredients in 1 qt. mayonnaise jar with tight fitting lid, shaking until blended well. Keep at room temperature. Use within 3 months. Makes about 1 cup.

~~~~~~~~~~~~~~~~~~~~~~~

HOMEMADE PICKLING SPICE

2 tb Mustard seed
1 tb Whole allspice
2 ts Coriander seeds
2 Whole cloves
1 ts Ground ginger
1 ts Dried red pepper flakes
1 Bay leaf, crumbled
1 Cinnamon stick (2 inches)

Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes. Yield: 1/3 Cup

~~~~~~~~~~~~~~~~~~~~~~~

PUMPKIN PIE SPICE

1/4 cup ground cinnamon
1/8 cup ground ginger
1 Tablespoon nutmeg
1 Tablespoon ground cloves

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


more homemade seasoning and gravy mixes
HIDDEN VALLEY RANCH BUTTERMILK DRESSING

15 square saltine crackers
2 c. minced dry parsley
1/2 c. dry minced onions
2 tbs. dry dill weed
1/4 c. onion salt
1/4 c. garlic salt
1/4 c. onion powder
1/4 c. garlic powder

Put crackers through blender on high speed until powdered. Add parsley, minced onion and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into a container with a tight fitting lid. You can store this dry mixture at roomtemperature for up to 1 year.

To mix dressing, combine 1 tbs. dry mix with 1 c. mayonnaise and 1 c. buttermilk. Whisk till smooth, chill to thicken.

~~~~~~~~~~~~~~~~~~~~~~~

ITALIAN DRESSING MIX
A very good salad dressing to marinate tomatoes & cucumbers

2 Tbsp grated parmesan cheese
1 Teaspoon dried minced onion
1 1/2 Teaspoons granulated sugar
1 Tbsp dried parsley, crushed
1/8 Teaspoon salt
1/4 Teaspoon dried oregano
1/8 Teaspoon seasoned pepper
1/2 Teaspoon crushed basil leaves
1/4 Teaspoon thyme or marjoram
1/2 Teaspoon celery seeds
1/3 c Garlic wine vinegar
1/4 Teaspoon garlic powder
3/4 c Vegetable oil

DRESSING MIX: Combine all ingredients in a small bowl, stirring until evenly distributed. Pour into a 1/4-cup container with a tight-fitting lid or wrap airtight in heavy-duty foil. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes 1 package or about 4 tablespoons Italian Dressing Mix.

ITALIAN SALAD DRESSING: In a small bowl or salad dressing cruet, combine Italian Salad Dressing Mix, venegar and oil. Stir or shake until blended. Cover and refrigerate 30 minutes before serving. YIELD: About 1 cup.

~~~~~~~~~~~~~~~~~~~~~~~

CAESAR SALAD DRESSING MIX

1 1/2 ts Grated Lemon Peel
1/8 ts Instant Minced Garlic
1/2 ts Pepper
1 ts Oregano
2 tb Graded Parmesan Cheese

Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and lable as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months. Makes One 3/4 cup serving (3 Tablespoons)

CAESAR SALAD DRESSING: Combine 1 pkg of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar. Shake until well blended. Chill before serving. Makes about 3/4 cup of Salad Dressing.

~~~~~~~~~~~~~~~~~~~~~~~

WHITE SAUCE MIX

2 c Instant Nonfat Dry Milk OR 1 1/2 c Regular Non Fat Dry Milk
1 c Unbleached Flour
1 c Butter or Margarine
2 ts Salt

In a large bowl combine dry milk, flour, and salt. Mix well. With a pastry blender cut in butter or margarine until mixture resembles fine crumbs. Lightly pack in a large airtight container. Label White Sauce Mix and store in refrigerator. Use within 2 months. Makes about 1 quart of mix.

TO MAKE BASIC WHITE SAUCE: Use 1/2 cup WHITE SAUCE MIX and 1 cup of cool water. Combine in a small sauce pan (for thinner white sauce decrease the mix to 1/4 cup or for thicker white sauce increase mix to 3/4 cup). Cook over low heat until smooth, tirring constantly. Season with pepper, herbs, and spices. Makes about 1 1/2 cups of sauce.

VARIATIONS:
*Substitute milk, tomato juice or chicken or beef stock for all or part of the water.
*Cheese Sauce: Add 1/2 to 1 cup Shredded Cheddar cheese after mixture thickens. Stir until cheese is melted.
*Curry Sauce: Add 1 t curry powder to thickened mixture.

~~~~~~~~~~~~~~~~~~~~~~~

HOMEMADE CHICKEN GRAVY MIX

1 1/3 cups instant nonfat dry milk powder
3/4 cup instant flour
3 tablespoons instant chicken bouillon granules
1/4 teaspoon ground sage
1/8 teaspoon ground thyme
1/8 teaspoon ground pepper
1/2 cup butter or margarine

Combine milk powder, instant flour, bouillon granules, thyme, sage and pepper. Stir with a wire whisk to blend. Cut in butter or margarine until evenly distributed. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents; store in the refrigerator. Use with 4-6 weeks. Makes about 2 2/3 cups Homemade Chicken Gravy Mix.

~~~~~~~~~~~~~~~~~~~~~~~

HOMEMADE BEEF GRAVY MIX

1 1/3 cups instant nonfat milk powder
3/4 cup instant flour
3 tablespoons instant beef bouillon granules
1/8 teaspoon ground thyme
1/4 teaspoon onion powder
1/8 teaspoon ground sage
1/2 cup butter or margarine
3 teaspoons brown sauce for gravy

Combine milk powder, instant flour, bouillon granules, thyme, onion powder and sage. Stir with a wire whisk to blend. Cut in butter or margarine until evenly distributed. Drizzle brown sauce for gravy over mixture. Stir with wire whisk until blended. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents; store in the refrigerator. Use with 4-6 weeks.
Makes about 2 2/3 cups Homemade Beef Gravy Mix.

~~~~~~~~~~~~~~~~~~~~~~~

HOMEMADE ORIENTAL STIR FRY MIX

6 tablespoons cornstarch
3/4 teaspoon garlic powder
2 1/4 teaspoons instant beef bouillon granules
3/4 teaspoon onion powder
6 tablespoons wine vinegar
6 tablespoons water
1 1/2 teaspoons fresh ginger root -- grated
3/4 cup soy sauce -- or tamari
3/4 cup dark corn syrup
2 2/3 cups water

Combine cornstarch, garlic powder, bouillon granules and onion powder. Use a whisk to stir in vinegar, 6 tablespoons water and ginger until cornstarch is dissolved. Stir in soy sauce, cornstarch and remaining 2 2/3 cups water.
Pour into a 5-cup container with a tight fitting lid. Label with dates and contents. Store in refrigerator. Use within 4 weeks. Stir well before using. Makes about 5 cups Homemade Oriental Stir Fry Mix.

NOTE : Use to make Teriyaki Beef & Vegetables, Shrimp & Vegetable Stir Fry, or Stir Fry Cashew Chicken.

~~~~~~~~~~~~~~~~~~~~~~~

VEGETABLE DIP MIX

1 T Dried Chives
1/2 t Dill Weed
1 t Garlic Salt
1/2 t Paprika

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.

~~~~~~~~~~~~~~~~~~~~~~~

DILL DIP

1 teaspoon dill weed
1 teaspoon accent (optional)
1 teaspoon season salt
1 teaspoon onion flakes
1 teaspoon parsley flakes

Combine all and place on a piece of foil and wrap, or place in a small container.

To use: combine with 1 cup sour cream and one cup Miracle Whip in a small bowl. Refrigerate for at least 2 hours to allow the flavors to blend. This makes an excellent vegetable dip as well as one for chips.

~~~~~~~~~~~~~~~~~~~~~~~

SESAME-CHEESE DIP MIX

1 tb Grated Parmesan Cheese
1/2 ts Salt
2 ts Toasted Sesame Seeds
1/2 ts Celery Seed
1/8 ts Garlic Powder

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.

~~~~~~~~~~~~~~~~~~~~~~~

ONION-CHEESE DIP MIX

1 tb Instant Minced Onion
1/2 ts Instant Beef Bouillon
1 tb Grated Parmesan Cheese
1/4 ts Garlic Salt

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.

~~~~~~~~~~~~~~~~~~~~~~~

HOMEMADE CREAM SOUP MIX
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!

2 c Powdered nonfat milk
1 ts Basil leaves
3/4 c Cornstarch
1 ts Thyme leaves
1/4 c Instant chicken bouillon
1/2 ts Pepper
2 tb Dried onion flakes

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.

~~~~~~~~~~~~~~~~~~~~~~~

ONION SEASONING MIX

4 ts Instant Beef Bouillon Gran.
1 ts Onion Powder
8 ts Dried Minced Onion
1/4 ts Bon Appetit Seasoning

Cut a 6-inch square of heavy-duty foil. Place all ingredients in center of foil. Fold foil to make an airtight package. Label with date and contents. Store in a dry cool place. Use within 6 months. Makes 1 package ONION SEASONING MIX.

Use this mix whenever your recipe calls for dry onion soup mix. I use empty bouillon jars, baby food jars, or those little gift jelly jars to store this mix in. P.S. Instant Beef Bouillon Gran. - means granules.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


OMG!! These sound awesome!
It's lunchtime here...and I just had to open this post and read it! Thanks, Kathy....I'm starving now!!

[ Parent ]
BB ... what are friends for?! LOL!!! n/t


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
TVP Macaroni Helper Mix
MACARONI AND TVP SKILLET MIX
Yield: 4 servings

1 1/2 c Dry elbow macaroni
1 c Dry textured vegetable-protein (TVP)
3 tb Dried minced onion
2 tb Dried parsley
1 ts Dreid oregano
1 ts Dried thyme
1/2 ts Salt

Combine all ingredients, and store in an sir-tight jar or plastic bag.
Attach these instructions: To prepare, pour one 28-oz can tomatoes with juice into a large skillet or saucepan. Crush the tomatoes, add 2 cups water, and bring to a boil. Add Macaroni and TVP Skillet Mix. Simmer, covered, for 15 minutes, or until macaroni is tender, stirring occasionally to prevent sticking. Add more water if necessary. If you like, add 1cup frozen peas during last 5 minutes of cooking. Total calories per serving: 268 Fat: 2 grams

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Homemade Instant and Convenience Foods
Wow!  This is quite an extensive list.  Thank you for sharing all these recipes. I am a firm believer in keeping it simple, so these recipes for instant meals are perfect!

~poly


more homemade mixes
Almond Pancake Mix

3 c Nonfat Dry Milk
2 1/2 c All-Purpose Flour
1 c Whole Wheat Flour
1 c Almonds; Finely Ground
2/3 c Baking Powder
1/2 c Sugar
1 tb Salt

In a large bowl, stir all ingredients together until well blended. Store in a resealable plastic bag. Yield: about 7 1/2 cups pancake mix, enough for 3 batches of pancakes.

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

Baking Powder

1/4 c Bicarbonate of soda
1/2 c Cream of tartar
1/2 c Arrowroot starch

Combine these ingredients thoroughly and store in jar. Makes 1 1/4 cups of baking powder. The arrowroot repels moisture, so it keeps well. To make baking powder for immediate use, combine 1/4 teaspoon cream of tartar with 1/4 teaspoon bicarbonate of soda. This is the equivalent of 1 teaspoon of commercial baking powder and has 225 milligrams of sodium. To make sodium-free baking powder, eliminate the sodium bicarbonate and substitute potassium bicarbonate which is available at pharmacies.

At the following link, there are over 1000 recipes for homemade "mixes."  Some repeat but there is such a variety that it is worth taking the time to go through the index to see if there is anything of particular interest to you.
http://www.melborponsti.com/in...

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


more mix recipes
Here's another place that has a lot of homemade mix recipes.  Not as many as the other citation I had posted, but fairly decent.

http://www.recipegoldmine.com/...


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Soups
I think with all the bean soups it might be wise to put up a few bottles of Beno...I know I'm gonna...we live in a small house.

That's what vents are for ....
I think with all the bean soups it might be wise to put up a few bottles of Beno...I know I'm gonna...we live in a small house.

Vents man ... that's what vents are for.  ROFL!!!!!!


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
Menu

Make a New Account

Username:

Password:



Forget your username or password?



Active Users
Currently 0 user(s) logged on.

Contact
  DemFromCT
  pogge
  Bronco Bill
  SusanC (emeritus)
  Melanie (In Memoriam)

  Flu Wiki (active wiki resource)
  How To Add To Flu Wiki
  Get Pandemic Ready (How To Start Prepping)
  Citizen's Guide v 2.0
  Effect Measure
  Dude's FTP

Home
Powered by: SoapBlox