Condiments, Seasonings, Dips, & Sauces

CONDIMENTS & SEASONINGS- Store in mylar or jars.

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 (Powdered 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.

———————————————-

Homemade Chili Powder
Ingredients:
3 tablespoons paprika
1 tablespoon ground cumin
2 tablespoons oregano
1 teaspoon cayenne — or to taste
1/2 teaspoon garlic powderDirections:Mix well. Place in an airtight container. Adjust red pepper to taste for a hot or mild blend.————————————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.

—————————————-

Spaghetti Sauce Seasoning Mix (can be used for Sloppy Joes too)

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.

————————————–

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.

——————————————

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.

————————————–

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.

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.

——————————————-

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

¾ cup flour

1 ½ cups milk (add this later when making)

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.

—————————————

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.

———————————-

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

——————————————-

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 room temperature for up to 1 year.

————————–

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)

———————————–

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.

——————————-

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 CREAM SOUP MIX

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.

————————–

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.

—————————-

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s