http://www.singtomeohmuse.com/viewtopic ... 7757#17757
How To Make MixesI don't know if this will help anybody, but, if you have stuff on hand you can make your own mixes. I am going to give out some recipes for mix recipes... in case somebody might be able to use them!
If the recipe contains dehydrated whole egg, first combine the egg with one cup of flour in the bag, then add the remaining dry ingredients, close and shake. If a dry ingredient becomes hard or lumpy, break into pieces and process in a blender just long enough to make it a fine powder again.
PANCAKE MIX
Ingredients:
8 cups white or whole wheat flour
3/4 cups shortening powder
3/4 cups powdered milk
3/4 cups brown or white sugar or 1/3 cups fructose
2/3 cups dehydrated whole eggs
1/3 cups baking powder
1 scant Tablespoon salt
BUTTERMILK PANCAKE MIX
2C buttermilk powder
8C all purpose flour
1/2C sugar
8 t baking powder
4 t baking soda
2 t salt
*This makes 10 cups, and will keep about 6 months in an airtight container (like tupperware.)
To make the pancakes: use 1 1/2 C mix, 1 egg, 1 C water, and 2 T veg oil.
Basic Sauce Mix
2 T powder milk
2 T flour
2 T cornstarch
1 T dried onions
1/8 t black pepper
This makes 3 cups, or [4] ¾ cup servings. If you make a large batch to store in air tight container: 6 T = 4 servings
Cream Soup Substitute
2 C powder milk (can use soy)
¾ C cornstarch
¼ C chicken boullion granules
2T dry onions (optional)
1 t dried thyme
½ t dried basil (optional)
½ t dried oregano (optional)
½ t ground marjoram (optional)
½ t pepper
2-3 t powder butter
Mix together, store in air tight container. This recipe makes equivalent of 9-10 cans soup.
USE: ½ cup dry soup mix with 1¼ C water. Cook until thicken. Equivalent to 1 can cream soup. *Add mushroom, celery, asparagus, chicken, etc, to develop specific type of cream soup. **Can also be used for white sauce.
Baking Mix
2 C all purpose flour
1 T baking powder
1/3 C lard
1 T sugar
1 t salt
Sift or mix ingredients. Cut in lard until resembles fine meal.
Cocoa Mix
1 ½ C powder milk
1 C sugar
¼ C cocoa
2C all purpose flour
4 t oregano
2 T basil, crushed
4 1/4 T paprika
4 1/4 T onion powder
1 t cayenne
2 T celery seed
2 t rosemary
*Use 2-3 T per 2 pounds of meat.
Italian Mix
3 T tomato powder
1 t basil, crumbled
1 t oregano
1 T cornstarch
1/2 t oregano
1/2 t garlic powder
1/2 t salt
1/4 C chopped, dried mushrooms
*Flavors 1 pound HB.
USE: Add 1 C water or tomato juice, stir into meat until thickens. Cook about 1 minute.
SERVES: 4 to 6
Cake Mix
8 C all puropse flour
5 C sugar
1/4 C baking powder
1 T salt
2 C solid shortening
Mix dry ingredients. With pastry blender, cut in shortening until fine crumbs. Divide into 5 equal parts, about 19 oz each/ 3 1/2 C each. Store in airtight container (tupperware type) about 6 week shelf life.
Yellow Cake Mix
Cake mix serving
3/4 C milk
2 eggs
1 t vanilla
Combine basic mix and milk, beat about one minute on medium. Add eggs and vanilla, beat 2 minutes on medium.
ONE thing that seems to have a short shelf life is salad dressings like Ranch, French, etc. I have those recipes, but figure vinaigrette is a very hand recipe.
Basic Vinaigrette Dressing
From Julia's Kitchen Wisdom, by Julia Child.
This is a bare-bones recipe for the simple all-purpose vinaigrette, which you will vary as you wish. Its beauty lies solely in the quality of your ingredients. Note that you will so often see proportions of 1 part vinegar to 3 parts oil, but that can make a very acid, very vinegary vinaigrette. I use the proportions of a very dry martini, since you can always add more vinegar or lemon but you can't take it out.
Ingredients:
1/2 tablespoon finely minced shallot or scallion
1/2 tablespoon Dijon-type mustard
1/4 tsp salt
1/2 tablespoon freshly squeezed lemon juice
1/2 tablespoon wine vinegar
1/3 to 1/2 cup excellent olive oil, or other fine, fresh oil
Freshly ground pepper
Instructions:
Either shake all the ingredients together in a screw-topped jar, or mix them individually as follows. Stir the shallots or scallions together with the mustard and salt. Whisk in the lemon juice and vinegar, and when well blended start whisking in the oil by droplets to form a smooth emulsion. Beat in freshly ground pepper. Taste (dip a piece of the salad greens into the sauce) and correct seasoning with salt, pepper, and/or drops of lemon juice.
Yield: For about 2/3 cup, serving 6 to 8
(There are all sorts of ways to change this up!)
Infused oils are also handy!
There are recipes for pudding mixes online.
Home made lard recipe
http://www.hoboes.com/html/Diner/lard.shtml
http://www.backwoodshome.com/articles2/gabris79.html
POTATO FLAKES... grind them in blender to use as thickener or flour.
Gnocchi/Italian Potato dumplings- http://www.recipezaar.com/37932
If you have never eaten gnocchi it can be found in the gourmet Italian section. There are many ways to eat gnocchi, including with cinnamon and sugar. Don't just think it has to be used with traditional Italian sauces (Alfredo, red sauces). Gnocchi is good about any way you can create something to put with it- even sprinkling herbs & olive oil. I sometimes put gnocchi in the pot-roast pan and let it cook.