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Kathy's Cookbook
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Handy Homemade Mixes

Homemade mixes like these are quick to assemble ahead......and handy to have on hand as a head start on a fast meal.  Economical too, they deliver all the great taste of the popular conveinence or speciality products offered today but for far less cost.
 
 
Graham Pie Crust Mix
5 cups graham cracker crumbs(about 40 squares)
1 cup sugar
1 tsp ground cinnamon
1 cup cold butter(no substitutes)
In food processor or bowl, combine crumbs, sugar and cinnamon.  Pulse or cut in butter until mixture begins to clump together.  Store in an airtight container in the refrigerator for up to 3 months.  Yield: about 7 1/2 cups mix (about 4 pie crusts)      To prepare crust press about 1 3/4 cups crust mix into bottom and sides of 9 inch pie plate.  Bake at 375* for 8-10 minutes.  Chill 30 min before filling
 
 
Italian Seasoning Mix

2 tablespoons instant minced onion
1 teaspoon salt
2 tablespoons parsley flakes
1/4 teaspoon dried thyme leaves, crushed
1/4 teaspoon garlic powder
1 tablespoon brown sugar
1 teaspoon crushed bay leaf
1 1/2 teaspoon dried oregano
1 teaspoon dried basil
Mix ingredients and store in airtight container.

 

Emeril's Essence Creole Seasoning (copycat)

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine ingredients thoroughly.  Store in airtight container



Hot Cocoa
5 cups nonfat dry milk
1 1/2 cups Coffee Mate
1 1/2 cups Ovaltine
2 cups confectioners sugar
2 cups NesQuick
Mix together and keep in airtight container.  Mix about 1/3 cup per average mug.  Adjust amount to taste.

 

Buttermilk Biscuit Mix (Bisquick)
 
8 cups flour
1 1/2 cups buttermilk blend powder
4 T baking powder
3 T sugar
2 tsps salt
2 tsps cream of tartar
1 tsp baking soda
2 1/3 cups shortening
In a bowl, combine the first seven ingredients; cut in
the shortening until crumbly.  Store in an airtight container in a cool dry place for up to 6 months.  Makes about 13 1/2 cups
Use in recipes calling for bisquick
 
 
Taco Seasoning
 
2 T chili powder
5 tsps paprika
4 1/2 tsps ground cumin
3 tsps onion powder
3 tsps salt
2 1/2 tsps garlic powder
1/8 tsp cayenne pepper
In a bowl combine all ingredients.  Store in an airtight container for up to 6 months.  Makes about 1/2 cup total. 
8 tsps = 1 envelope taco seasoning
 
 
Versatile Coating Mix
 
3/4 cup dry bread crumbs
3/4 cup grated parmesan cheese
1/2 cup flour
1/4 cup dried parsley flakes
3 T cornmeal
1 T dried minced onion
3/4 tsp garlic powder
1/2 tsp crushed red pepper flakes
1/2 tsp salt
3 T shortening
Combine the first 10 ingredients in a bowl.  Cut in shortening until mixture resembles fine crumbs.  Store in airtight container in cool dry place or freeze for up to 6 months.  Makes 3 cups.
Use to coat chicken, fish, or even pork
 
 

Onion Soup Mix (dry mix)

3/4 cup instant minced onion
1/3 cup beef-flavor instant bouillon
4 teaspoons onion powder
1/4 teaspoon celery seed -- crushed
1/4 teaspoon sugar

Combine all ingredients and store in an airtight container.  Five Tablespoons = 1 package of onion soup mix.  Use as commercial onion soup mix.

Vegetable Dip Mix

1 Tbsp dried chives
1/2 tsp. dill weed
1 tsp. garlic salt
1/2 tsp. paprika
Combine all ingredients mixing well. Place in a ziplock bag. Use within 6 months. Makes 2 Tablespoons.
Vegetable Dip
1 Tbsp. lemon juice
1 cup mayonnaise
1 cup sour cream
1 pkg. vegetable dip mix (recipe above)
Combine all ingredients. Chill at least 1 hour before serving. Makes 2 cups.

Dry Ranch Dressing Mix


1/2 cup dry buttermilk powder
1 tablespoon dried parsley, crushed
1 teaspoon dried dill weed
1 teaspoon onion powder
1 teaspoon dried minced onion
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper
Combine all ingredients in the container of a food processor or blender and process on high speed until well blended and powdery smooth.
To use mix: Combine 1 tablespoon dry mix with 1 cup milk and 1 cup mayonnaise. Mix well.
Makes 2 cups salad dressing

 

Friendship Tea Mix 

18 ounces Tang orange powder drink
1 cup Sugar
1/2 cup Sweetened lemonade mix
1/2 cup Instant tea
3 ounces Apricot flavor Jello
2 1/2 teaspoons Cinnamon
1 teaspoon Ground cloves
Water -- boiling
Combine all ingredients, except boiling water, in a large bowl, stirring well. Store mix in an airtight container.
To serve, place 1-1/2 tablespoons mixture in a cup. Add 1 cup boiling water. Makes about 50 servings



Sweetened Condensed Milk 

1 cup Powdered milk
1/3 cup Boiling water
2/3 cup Granulated sugar
3 tbsp. Butter
Put all ingredients in a blender and blend until all of sugar is dissolved. If mixture is too thick for your purposes, add a few drops of water and blend. Equals approx. 1 can sweetened condensed milk.

Original Shake And Bake

1/2 cup plus 1 Tbsp corn flake crumbs
2 tsp all-purpose flour
1 tsp salt
1/4 tsp paprika
1/4 tsp sugar
1/2 tsp garlic powder
1/4 tsp  onion powder

Combine all ingredients in a small bowl and
stir to  combine. Use the same way you would
store bought shake and  bake.

To prepare; shake 2 1/2 lbs, 6- 8 pieces of
chicken in coating mix until chicken is well
coated. Bake chicken at 400F degrees for 20
minutes for boneless  chicken or for 45
minutes to 50 minutes for bone in chicken.


Instant Cappuccino Mix

1 cup powdered chocolate milk mix
3/4 cup powdered non-dairy creamer
1/2 cup instant coffee granules
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
Combine all ingredients. Store in airtight container.
To serve: Place 1 heaping tablespoon mix in a cup or
mug. Add 1 cup boiling water and stir.


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
Beef Gravy W/Homemade Beef Gravy Mix 
1 cup cold water
1/2 cup beef gravy mix
   Pour water into a small saucepan. Use a whisk to stir beef gravy mix into water. Stir constantly over medium heat until gravy is smooth and slightly thickened. This will take about 2-3 minutes. Makes about 1 cup.

Chicken Gravy Mix 

1-1/3 cup instant nonfat milk powder
3/4 cup instant flour
3 Tbsp. instant chicken bouillon granules
1/4 tsp. ground sage
1/8 tsp. ground thyme
1/8 tsp. gound pepper
cut in with knives until evenly distributed:
1/2 cup butter or margarine
Chicken Gravy
Pour 1 cup cold water into saucepan. Whisk 1/2 cup chicken gravy mix into water. Stir constantly over medium heat until smooth and thickened (2-3 minutes). Makes about 1 cup
 

White Sauce Mix

2 cups dried milk      1 cup all purpose flour

2 tsp salt     1 cup butter, margarine, or oil

Combine dry milk, flour and salt. Mix well. With a pastry blender, cut in butter, margarine or oil until mixture resembles fine crumbs. Put in an airtight container, store in refrigerator and use within 2 months. To make white sauce: combine cup white sauce mix, 1 cup cool water, cook over low heat until smooth, stirring constantly. Season as desired, makes about 1-1/2 cups sauce.



Instant Oatmeal

3 cups quick oats
1 tsp salt
8 sandwich-size plastic zipper top baggies

Process 1 cup of oats (in batches if necessary)
in blender or food processor until powdered.
In each plastic bag, combine 2 tablespoons of
the powdered oats, 1/4 cup unprocessed oats, and
1/8 tsp salt.

To serve: Empty contents of one bag into a bowl.
Add 3/4 cup boiling water. Stir and let stand for
2 minutes. For thicker oatmeal, use less water -
for thinner oatmeal, use more water.

Stir-ins (per bag):
1 Tbsp. white or brown sugar
1/4 tsp. cinnamon
2 Tbsp. chopped dried fruit
1 Tbsp. raisins
1 Tbsp. chocolate chips
1 Tbsp. dry milk (for creamy oatmeal)
1 Tbsp. granola


Snickerdoodle Instant Coffee

1 cup sugar
1 cup nonfat dry milk powder
1/2 cup powdered non-dairy creamer
1/2 cup cocoa
3 tablespoons powdered instant coffee
1/2 tsp. ground allspice
1/4 tsp. cinnamon

In large bowl combine all ingredients. Store in airtight container.
For single serving place 3 tablespoons mix in mug and add 3/4 cup boiling
water

 

Chicken Rice Mix

4 cups uncooked long grain rice
4 Tbsp. dry instant chicken bouillon
1 tsp. salt
2 tsp. dried tarragon leaves
2 tsp. dried parsley flakes
1/4 tsp. white pepper
1 tsp. dried minced onions
1/2 tsp. sugar

Combine all ingredients in a large bowl and stir until evenly distributed. Put about 1 1/3 cups into three 1-pint containers and label as "Chicken Flavored Rice Mix". Store in a cool, dry place and use within 6 to 8 months. Makes about 4 cups of mix.

To use: Mix 1 1/3 cups Chicken Flavored Rice Mix with 2 cups cold water and 1 Tbsp. butter or margarine in a medium saucepan. Bring to a boil over high heat. Cover pan and reduce the heat to low. Cook for 15 to 25 minutes, or until liquid is absorbed and rice is tender. 4 to 6 servings

 

CAPPUCCINO MIX IN A JAR
Makes two 12 ounce jars
1 C. powdered non dairy creamer
1 C. powdered chocolate drink mix
2/3 C. instant coffee granules
1/2 C. granulated sugar
3/4 tsp. ground cinnamon
3/8 tsp. ground nutmeg
Have ready 2 (12 ounce) canning jars. 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. Spoon into the jars.
Attach a note to each jar:
Cappuccino
Mix 3 tablespoons of powder with 6 fluid ounces hot water.
Makes 16 servings