Newsgroups: rec.scouting Subject: Master mixes From: jim.speirs@canrem.com (Jim Speirs) Path: elna.ethz.ch!scsing.switch.ch!swidir.switch.ch!newsfeed.ACO.net!Austria.EU.net!EU.net!howland.reston.ans.net!cs.utexas.edu!utnut!torn!uunet.ca!uunet.ca!portnoy!canrem.com!jim.speirs Distribution: world Message-ID: <60.14752.2838.0N1C1D17@canrem.com> Date: Sun, 4 Dec 94 08:27:00 -0500 Organization: CRS Online (Toronto, Ontario) Lines: 95 Article #10. Here's Part 1 of 2 (Part 2 tomorrow) of a series of master mixes that I came across a while ago. They're of the 'make-ahead-and-store' variety that you could use to add a bit of 'zip' to those camp meals. I've made a couple (but not all). ==== MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: White Sauce Mix Categories: Master mix, Sauces Servings: 1 2 c Instant Nonfat Dry Milk OR 1 1/2 c Regular Non Fat Dry Milk 1 c Unbleached Flour 2 ts Salt 1 c Butter or Margarine 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Quick Mix Categories: Master mix Servings: 1 8 1/2 c Unbleached All-purpose Flour 3 tb Baking Powder 1 tb Salt 2 ts Cream Of Tartar 1 ts Baking Soda 1 1/2 c Instant Non Fat Dry Milk 2 1/4 c Vegetable Shortening In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label and stor in a cool, dry, place. Use within 10 to 12 weeks. Makes about 13 cups of Quick Mix. VARIATION: Use 4 1/4 cups Unbleached All-purpose Flour and 4 1/4 cups Whole-wheat flour instead of 8 1/2 cups Unbleached All-purpose Flour. Increase baking powder to 5 Tablespoons. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Hot Roll Mix Categories: Master mix Servings: 1 5 lb Unbleached All Purpose Flour 1 1/4 c Sugar 4 ts Salt 1 c Instant Non Fat Dry Milk Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Lable as HOT ROLL MIX and store in a cool dry place. Use within 6 to 8 months. Makes about 22 cups of HOT ROLL MIX. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Cornmeal Mix Categories: Master mix Servings: 1 4 c Unbleached All-purpose Flour 1 tb Salt 3/4 c Sugar 1/4 c Baking Powder 1 c Vegetable Shortening 4 1/2 c Cornmeal In a large bowl, combine flour, salt, sugar and baking powder. Stir to blend well. With a pastry blender, cut in shortening until evenly distributed. Add cornmeal and mix well. Put in a large airtight container. Label as CORNMEAL MIX an store in a cool, dry, place. Use within 12 weeks. Makes about 10 1/2 cups of CORNMEAL MIX. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Muffin Mix Categories: Master mix Servings: 1 8 c Unbleached All-purpose Flour 2/3 c Sugar 1/3 c Baking Powder 1 tb Salt 1 c Vegetable Shortening In a large bowl, combine flour, sugar, baking powder and salt. With a pastry blender, cut shortening into dry ingredients until evenly destributed. Put in a large airtight container. Lable as MUFFIN MIX and stor in a cool, dry place. Use whthin 10 to 12 weeks. Makes about 10 cups of MUFFIN MIX. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Oatmeal Mix Categories: Master mix Servings: 1 3 c Unbleached Flour 3 1/2 ts Baking Powder 1 1/2 ts Salt 1/2 c Granulated Sugar 1 c Brown Sugar 1 1/2 c Vegetable Shortening 3 c Rolled Oats In a large bowl, sift together flour, baking powder, salt and granulated sugar. Stir in brown sugar. Mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well. Put in large airtight container. Label as OATMEAL MIX and stor in a cool, dry place. Use within 10 to 12 weeks. Makes about 9 cups OATMEAL MIX. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Pancake Mix Categories: Master mix Servings: 1 10 c Unbleached All-purpose Flour 2 1/2 c Instant Non Fat Dry Milk 1/2 c Sugar 1/4 c Baking Powder 2 tb Salt Combine all indredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label as PANCAKE MIX and store in a cool, dry place. Use within 6 to 8 months. Makes about 13 cups of PANCAKE MIX. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Wheat Mix Categories: Master mix Servings: 1 6 c Whole-wheat Flour 3 c Unbleached All-purpose Flour 1 1/2 c Instant Non Fat Dry Milk 1 tb Salt 1 c Sugar 1/2 c Wheat Germ 1/4 c Baking Powder 2 c Vegetable Shortening In a large bowl, combine whole-wheat flour, unbleached flour, dry milk, salt, wheat germ, sugar, and baking powder. Mix well. With a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container. Label as WHEAT MIX and store in cool, dry, place. Use within 10 to 12 weeks. Makes about 14 Cups WHEAT MIX. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Braised Beef Cube Mix Categories: Master mix Servings: 1 5 lb Stew Meat * 1 pk (1 3/8 oz) Onion Soup Mix 2 Med. Bay Leaves 2 cn Cream Of Mushroom Soup ** 1 cn Golden Mushroom Soup ** 1 cn Cream Of Celery Soup ** 1 qt Water * Stew meat should be cut up into small cubes of meat. ** All soups should be the 10 1/2 oz size. Preheat oven to 300 degrees F. (150 degrees C). Combine all ingredients in a large covered casserole or Dutch Oven. Stir until well blended. Bake 3 to 4 hours or until meat is tender. Cool. Put into eight 1-pint freezer containers, leaving 1/2-inch space at top. Seal and label as BRAISED BEEF CUBES MIX. Freeze and use within 3 months. Makes about 8 pints of BRAISED BEEF CUBE MIX. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Ready Hamburger Mix Categories: Master mix Servings: 1 4 lb Lean Ground Beef 1 Large Onion, Chopped 2 ts Salt 1/2 ts Pepper 1/2 ts Oregano 1/4 ts Garlic Salt Brown Ground Beef in a heavy skillet. Add onion and continue cooking over medium heat until onions are golden. Add remaining ingredients. Cool; spoon mixture into four 1-pint containers, leaving 1/2-inch space at top. Label as READY HAMBURGER MIX and freeze. Use within 3 months. Makes about 4 pints of READY HAMBURGER MIX. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Meat Sauce Mix Categories: Master mix Servings: 1 1/4 c Vegetable Shortening 4 Med. Onions, Sliced 3 Cloves Garlic, Fine Minced 2 c Celery, Finely Chopped 2 Carrots, Finely Chopped(opt) 5 lb Lean Ground Beef 5 ts Salt 1/2 ts Pepper 3 tb Worcestershire Sauce 14 oz (1 btl) Ketchup 14 oz (1 btl) "Hot" Ketchup Melt shortening in a large skillet over medium heat. Add onions, garlic, celery, and carrots, if desired. Saute until onions are golden. Add ground beef. Stir and cook until meat is browned. Add salt, pepper, worcestershire sauce, ketchup and "hot" ketchup. Cover and simmer 20 minutes. Drain excess fat. Cool and put into five 1-pint containers leaving 1/2-inch space at top. Cut through mixture with a knife several times to remove air spaces. Seal and label containters MEAT SAUCE MIX and freeze. Use within 3 months. Makes about 5-pints of MEAT SAUCE MIX. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Meatball Mix Categories: Master mix Servings: 1 4 lb Lean Ground Beef 4 Large Eggs, Slightly Beaten 2 c Dry Bread Crumbs 1/2 c Onion, Finely Chopped 1 tb Salt 2 tb Cornstarch 1/4 ts Pepper 2 ts Worcestershire Sauce Preheat oven to 400 degrees F. (205 degrees C.). Combine all ingredients in a large bowl. Shape mixture into 1-inch meatballs. Place meatballs on ungreased baking sheets and bake 10 to 15 minutes until browned. Remove immediately and drain on paper towels. When cooled put about 30 meatballs each into five 1-quart containers leaving 1/2-inch space at top. Seal and label containers. Freeze. Use within 3 montshs. Makes about 144 meatballs. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Mexican Meat Mix Categories: Master mix Servings: 1 5 lb Beef Roast * 3 tb Vegetable Shortening 3 Large Onions, Chopped 1 cn (4 oz) Chopped Green Chilis 2 cn (7 oz) Green Chili Salsa 1/4 ts Garlic Powder 4 tb Flour 4 ts Salt 1 ts Ground Cumin Juices From Beef Roast 2 Med. Bay Leaves 2 cn Cream Of Mushroom Soup ** 1 cn Golden Mushroom Soup ** 1 cn Cream Of Celery Soup ** 1 qt Water * Stew meat should be cut up into small cubes of meat. ** All soups should be the 10 1/2 oz size. Preheat oven to 300 degrees F. (150 degrees C). Combine all ingredients in a large covered casserole or Dutch Oven. Stir until well blended. Bake 3 to 4 hours or until meat is tender. Cool. Put into eight 1-pint freezer containers, leaving 1/2-inch space at top. Seal and label as BRAISED BEEF CUBES MIX. Freeze and use within 3 months. Makes about 8 pints of BRAISED BEEF CUBE MIX. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Ready Hamburger Mix Categories: Master mix Servings: 1 4 lb Lean Ground Beef 1 Large Onion, Chopped 2 ts Salt 1/2 ts Pepper 1/2 ts Oregano 1/4 ts Garlic Salt Brown Ground Beef in a heavy skillet. Add onion and continue cooking over medium heat until onions are golden. Add remaining ingredients. Cool; spoon mixture into four 1-pint containers, leaving 1/2-inch space at top. Label as READY HAMBURGER MIX and freeze. Use within 3 months. Makes about 4 pints of READY HAMBURGER MIX. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Meat Sauce Mix Categories: Master mix Servings: 1 1/4 c Vegetable Shortening 4 Med. Onions, Sliced 3 Cloves Garlic, Fine Minced 2 c Celery, Finely Chopped 2 Carrots, Finely Chopped(opt) 5 lb Lean Ground Beef 5 ts Salt 1/2 ts Pepper 3 tb Worcestershire Sauce 14 oz (1 btl) Ketchup 14 oz (1 btl) "Hot" Ketchup Melt shortening in a large skillet over medium heat. Add onions, garlic, celery, and carrots, if desired. Saute until onions are golden. Add ground beef. Stir and cook until meat is browned. Add salt, pepper, worcestershire sauce, ketchup and "hot" ketchup. Cover and simmer 20 minutes. Drain excess fat. Cool and put into five 1-pint containers leaving 1/2-inch space at top. Cut through mixture with a knife several times to remove air spaces. Seal and label containters MEAT SAUCE MIX and freeze. Use within 3 months. Makes about 5-pints of MEAT SAUCE MIX. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Meatball Mix Categories: Master mix Servings: 1 4 lb Lean Ground Beef 4 Large Eggs, Slightly Beaten 2 c Dry Bread Crumbs 1/2 c Onion, Finely Chopped 1 tb Salt 2 tb Cornstarch 1/4 ts Pepper 2 ts Worcestershire Sauce Preheat oven to 400 degrees F. (205 degrees C.). Combine all ingredients in a large bowl. Shape mixture into 1-inch meatballs. Place meatballs on ungreased baking sheets and bake 10 to 15 minutes until browned. Remove immediately and drain on paper towels. When cooled put about 30 meatballs each into five 1-quart containers leaving 1/2-inch space at top. Seal and label containers. Freeze. Use within 3 montshs. Makes about 144 meatballs. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Mexican Meat Mix Categories: Master mix Servings: 1 5 lb Beef Roast * 3 tb Vegetable Shortening 3 Large Onions, Chopped 1 cn (4 oz) Chopped Green Chilis 2 cn (7 oz) Green Chili Salsa 1/4 ts Garlic Powder 4 tb Flour 4 ts Salt 1 ts Ground Cumin Juices From Beef Roast Preheat oven to 200 degrees F. (95 degrees C) Place Beef roast (or combination of beef and pork roasts to total 5 lbs) in a large roasting pan or dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, or until well done. Or cook roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside. Melt shortening in a large skilled. Add onions and green chilies. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix into 3 1-quart containers, leaving 1/2-inch space at top. Seal and label containers Mexican Meat Mix and freeze. Use within 6 months. Makes about 9 cups of Mix. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Italian Cooking Sauce Mix Categories: Master mix Servings: 1 2 cn (14 1/2 oz) Stewed Tomatoes 4 cn (8 oz) Tomato Sauce 2 c Water 2 cn (6 oz) Tomato Paste 2 tb Instan Minced Onion 2 tb Parsley Flakes 3 ts Salt 2 tb Cornstarch 4 ts Green Pepper Flakes 1 ts Instant Minced Garlic 3 ts Sugar 1 1/2 ts Italian Seasoning Puree Stewed tomatoes. Combine all ingredients in a large kettle or Dutch oven. Simmer 15 minutes over medium-low heat. Cool and put into six 1-pt containers leaving 1/2-inch space at top. Seal and label containers Italian Cooking Sauce Mix. Freeze and use within 6 months. Makes about 6 pints of mix. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Italian Meat Sauce Mix Categories: Master mix Servings: 1 1 lb Mild Italian Sausage 2 lb Lean Ground Beef 4 ts Salt 1/4 ts Pepper 1/2 ts Instant Minced Garlic 1 Small onion, Peeled 1 Medium Carrot, Peeled Water 2 tb Sweet Basil Leaves 1/4 ts Chili Powder 1/4 ts Thyme 1 pk (10 oz) Frozen Cauliflower 1 pk (10 oz) Frozen Broccoli 1 cn (29 oz) Tomato Puree 1 cn (12 oz) Tomato Paste 8 c Water Peel and crumble the sausage. In a large kettle or dutch oven, brown the Italian sausage, ground beef, salt, pepper, and minced garlic. Drain. Put onion and carrot in blender. Cover with water and finely chop. Drain off water and add onion and carrot to meat in the kettle. Continue cooking with meat mixture. Stir in basil, chili powder, thyme, cauliflower and broccoli. Add tomato puree, tomato paste and 8 cups water. Bring to a boil. Cover and simmer 8 hours. Skim off fat. Put into eight or nine 1 pint containers. Seal and label containers Italian Meat Sauce Mix. Freeze and use within 6 months. Makes between 8 and 9 pints of mix. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Chicken Mix Categories: Master mix Servings: 1 11 lb (4 Med) Cut Up Fryers 4 qt Cold Water 3 tb Parsley Flakes 4 Med Carrots, Peeled &Chopped 4 ts Salt 1/2 ts Pepper 2 ts Basil Combine all ingredients in a large kettle or Dutch Oven. Cover and cook over high heat until water boils. Reduce heat and simmer until meat is tender, about 1 1/2 hours. Remove from the heat. Strain broth and refregerate until fat can be skimmed. Cool the chicken and remove the bones and discard along with the skin. Put chicken into 6 1-pint containers with 1/2 inch space at top. Pour skimmed chicken broth into six more 1-pint containers leaving 1/2 inch space at top. Seal and label containers with contents. Freeze and use within 3 months. Makes about 6 pints of Chicken Mix and 6 pints of Chicken Broth. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Herbed Stuffing Mix Categories: Master mix Servings: 1 30 Slices Bread 1/3 c Cooking Oil 3 tb Instant Minced Onion 3 tb Parsley Flakes 2 ts Garlic Salt 3/4 ts Ground Sage 1/2 ts Seasoned Pepper Using a firm textured bread, cut slices into 1/2 inch cubes. Preheat oven to 300 degrees F. (150 degrees C). Put bread cubes in two 13 X 9-inch baking pans. Toast bread cubes in oven for 45 minutes, stirring occasionally. Remove from oven and cool slightly. Stir in oil, onion, parsley flakes, garlic salt, sage and seasoned pepper. Lightly toss bread cubes with seasonings to coat cubes. Put in a large airtight container and label Herbed Stuffing Mix. Store in a cool, dry place and use within 3 to 4 months. Makes about 12 cups of Mix. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Garden Vegetable Mix Categories: Master mix Servings: 1 6 c Water 1/4 ts Garlic Powder 1 tb Salt 1 1/2 ts Dried Basil 1 Med Head Cabbage, Shredded 1 lb Fresh Green Beans 3 c Chopped Celery 2 c Chopped Carrots 1 pk (10 oz) Frozen Corn 1 pk (10 oz) Frozen Peas Shred enough of the cabbage to make 6 to 8 cups. Stem green beans and cut them into 1-inch pieces. Combine all ingredients in a large kettle or Dutch Oven. Fill sink with ice water. Cook vegetables to a full boil over medium heat. Remove from heat. Cook quickly by setting kettle in sink of icewater. Put vegetable mix into four 1-qt containers, leaving 1/2 inch space at top. Seal and label container Garden Vegetable Mix. Freeze and use within 6 months Makes about 15 cups of Mix. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Basic Cake Mix Categories: Master mix Servings: 1 8 c Cake Flour 6 c Sugar 1/4 c Baking Powder 1 1/2 ts Salt 2 1/2 c Vegetable Shortening In a large bowl, sift together cake flour, sugar, baking powder and salt. Mix well With a pastry blender, cut in shortening until the mixture is as fine as cornmeal. Put in a large airtight container. Label as Basic Cake Mix and store in a cool dry place. Use with 10 to 12 weeks. Makes about 16 cups of mix. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Gingerbread Mix Categories: Master mix Servings: 1 8 c Unbleached Flour 2 c Sugar 1/4 c Baking Powder 1 tb Salt 1 ts Baking Soda 1 ts Cloves 1 tb Ginger 1 tb Cinnamon 2 c Vegetable Shortening Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut in the shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight contaniner and label Gingerbread Mix. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 13 cups of mix. VARIATION: Substitute 2 cups of brown sugar for granulated sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Basic Cookie Mix Categories: Master mix Servings: 1 8 c Unbleached Flour 2 1/2 c Granulated Sugar 2 c Brown Sugar, Firmly Packed 4 ts Salt 1 1/2 ts Baking Soda 3 c Vegetable Shortening Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut shotening into dry ingredients until evenly distributed. Put into a large airtight container and label as Basic Cookie mix. Store in a cool dry place and use within 10 to 12 weeks. Makes about 16 cups of mix. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Oatmeal Cookie Mix Categories: Master mix Servings: 1 4 c Unbleached Flour 4 c Whole Wheat Flour 4 ts Salt 2 ts Baking Powder 2 ts Baking Soda 6 c Brown Sugar, Firmly Packed 3 c Vegetable Shortening 8 c Quick Rolled Oats Combine all ingredients except the sugar, shortening, and oats in a large bowl. Blend well. Stir ni brown sugar an mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well. Put in a large airtight container and label Oatmeal Cookie Mix. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 24 Cups of mix. VARIATION: Use 8 cups unbleached flour instead of 4 cups unbleached and 4 cups of whole wheat flours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Granola Mix Categories: Master mix Servings: 1 10 c Old Fashioned Rolled Oats 1 c Wheat Germ 1/2 lb Shredded Coconut 2 c Shelled Raw Sunflower Seeds 1 c Sesame Seeds 3 c Chopped Nuts 1 1/2 c Brown Sugar, Firmly Packed 1 1/2 c Water 1 1/2 c Vegetable Oil 1/2 c Honey 1/2 c Molasses 1 1/2 ts Salt 2 ts Cinnamon 3 ts Vanilla Raisins Or Other Dried Fruit Preheat oven to 300 degrees F. (150 degrees F.). In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seed and nuts ( can include almonds, pecans, walnuts, or a combination of all of them). Blend well. In a large saucepan combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour the syrup over the dry ingredients and stir until well-coated. Spread onto five 13 X 9-inch baking pans, or cookie sheets with sides. Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other dried fruit, if desired. Put in airtight containers and label as Granola mix. Store in a cool dry place and use within 6 months. Makes about 20 cups of mix. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Brownie Mix Categories: Master mix Servings: 1 6 c Unbleached Flour 4 ts Baking Powder 4 ts Salt 8 c Sugar 1 cn (8 oz) Unsweetened Cocoa 2 c Vegetable Shortening Sift together all dry ingredients into a large bowl and mix well. Using a pastry blender, cut in shortening until evenly distrubuted. Put in a large airtight container and label as Brownie Mix. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 17 cups of mix. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Lemon Pie-filling Mix Categories: Master mix Servings: 1 2 1/2 c Presweetened Lemonade Mix 1 c Plus 2 T Cornstarch 1 1/4 c Sugar Or To Taste 1 ts Salt Combine all ingredients in a medium bowl, and mix well. Put into a 1 quart airtight container and label as Lemon Pie-filling Mix. Store in a cool dry palce and use within 6 to 8 months. Makes about 4 1/4 cups of mix. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Pudding & Pie Mix Categories: Master mix Servings: 1 5 1/2 c Sugar 2 3/4 c Unbleached Flour 1 ts Salt 1 1/2 c Instant Nonfat Dry Milk Combine all ingredients in a large bowl; mix well. Put in a large airtight container and label as Pudding and Pie Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 9 Cups of mix. VARIATION: If you prefer cornstarch puttings, substitute 2 cups cornstarch for flour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Cookie Crumb Crust Mix Categories: Master mix Servings: 1 6 c Unbleached Flour 1 1/2 c Chopped Nuts 1 1/2 c Brown Sugar, Firmly Packed 1 lb Butter or Margarine,Softened Preheat oven to 375 degrees F. (190 degrees C). In a large bowl combine dry ingredients and blend well. With a pastry blender cut in butter or margarine until mixture resembles cornmeal in texture. Press misture firmly into 2 unbuttered shallow baking pans. Bake about 15 minutes. Cool. Crumble and put in a large airtight container and label as Cookie Crumb Crust Mix. Stor in a cool dry place and use within 4 to 6 weeks. Makes about 10 1/2 cups of mix. COOKIE CRUMB CRUST: 2 Cups Cookie Crumb Crust Mix Press about 2 cups crumb mix in a baking pan or 9-inch pie plate and bake according to directions for filling. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Flaky Pie Crust Mix Categories: Master mix Servings: 1 12 1/2 c Unbleached Flour 2 tb Salt 5 c Vegetable Shortening MMMMM-------------------------FLAKY PIE CRUST------------------------------ 2 1/2 c Flaky Pie Crust Mix 1/4 c ICE Water 1 Large Egg, Beaten 1 tb White Vinegar Combine unbleached flour and salt in a large bowl and blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container and lable as Flaky Pie Crust Mix. Store in a cool, dry place and use within 10 to 12 weeks. Or put about 2 1/2 cups of mixture each into 6 freezer bags. Seal and label bags and freeze. Use within 12 months. Makes about 16 cups mix, enough for 6 double pie crusts or 12 single pie crusts. FLAKY PIE CRUST: Crumble Flaky Pie Crust Mix, if frozen. Put mix in a medium bowl. In a small bowl, combine ice water, egg and vinegar. Sprinkle a spoonful of the water mixture at a time over the flaky pie crust mix and toss with a fork until dough barely clings together in the bowl. Roll out dough to desired thickness between 2 sheets of lightly floured waxpaper. Place dough in 9-inch pie plate without stretching. Flute edges. If filling recipe calls for a baked picrust, preheat oven to 425 degrees F. (220 degrees C.). Bake 10 to 15 minutes, until very lightly browned. Cool. Fill and bake according to directions for filling. For double crust pie, place top crust over filling, press and flute edges, and cut slits in top crust. Makes enough crust for one 9-inch double-crust pie or two single-crust pies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Moist Pie Crust Mix Categories: Master mix Servings: 1 5 lb Unbleached Flour 2 tb Salt 3 lb (1 Can) Veg. Shortening 3 c Cold Water 1/4 c Unbleached Flour Combine flour and salt in a very large bowl. Mix well. With pastry blender cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Add cold water all at once and mix lightly until the flour absorbs all the water and texture resembles putty. If dough is too sticky, sprinkle a little four over the top and mix until dough barely holds together in the bowl. Divide dough into 10 oblong rolls. Wrap each roll well with plastic wrap and heavy foil. Freeze and label as Moist Pie Crust Mix. Use within 12 months. Makes 10 rolls of mix enought for 10 double pie crusts or 20 single pie crusts. MOIST PIE CRUST: Partial thaw 1 roll of mix. Divide dough into 2 balls. Roll out dough to desired thickness between 2 sheets of lightly floured wax paper. Place dough in a 9-inch pie plate without stretching. Flute edges. If filling recipe calls for a baked pie crust, preheat oven to 425 degrees F. (220 degrees C.) Bake 10 to 15 minutes until very lightly browned. Cool. Fill and bake according to directions for filling. For double crust pie, place top crust over filling and flute edges, and cut slits in the top crust. Makes enough for one 9-inch double crust pie or 2 9-inch single crust pies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Russian Refresher Mix Categories: Master mix Servings: 1 2 c Orange Drink Mix Powder 1 pk (3 oz) Lemonade Mix * 1 1/3 c Sugar 1 ts Cinnamon 1/2 ts Ground Cloves * Lemonade Mix should be presweetened powder mix. Combine all ingredients in a medium bowl. Mix well. Put in a 1-quart container. Lable as Russian Refresher Mix and store in a cool, dry place. Use within 6 months. Makes about 3 1/2 Cups of mix. RUSSIAN REFRESHER: Add 2 to 3 teaspoons of RUSSIAN REFRESHER MIX to 1 cup hot water. Stir to dissolve. Makes 1 serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Orange Float Mix Categories: Master mix Servings: 1 4 c Instant Nonfat Dry Milk 2 c Powdered Orange Drink Mix 1 c Sugar Combine all ingedients in a large bowl and blend well. Put in a large airtight container and lable as Orange Float Mix. Store in a cool, dry place and use withing 6 months. Makes about 7 cups mix. ORANGE FLOAT: Add 1 egg and 1/2 cup ORANGE FLOAT MIX to 8 ozs cold water in a blender. Add 2 to 3 ice cubes and blend well. Serve immediately. Makes 1 serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Fruit Slush Mix Categories: Master mix Servings: 1 4 c Sugar 4 c Water 1 cn Frozen Orange Juice * 1/2 c Lemon Juice 1 cn (46 oz) Pinapple Juice * The can of Orange Juice should be the 6 oz size of the concentrate. Combine sugar and water in a medium saucepan. Heat until sugar is dissolved. Add orange juice concentrate, lemon juice, and pinapple juice. Fill 6 or 7 ice cube trays with mixture. Freeze until firm. Remove cubes from freezer trays and store in plastic bags. Use within 6 months. Makes about 100 small cubes. VARIATION: Add 5 to 6 mashed bananas to mixture before freezing. FRUIT SLUSH: Fill a glass with FRUIT SLUSH MIX cubes. Add ginger ale to cover. Let stand 15 minutes and stir and serve. Makes 1 serving MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Freddi's Fruit Cocktail Mix Categories: Master mix Servings: 1 4 c Sugar 2 qt Water 1 cn Frozen Orange Juice * 1 cn Frozen Lemonade * 1 Watermelon, Cut Into Balls 2 Canateloupes,Cut into Chunks 2 Crenshaw Melons, Chunked 3 lb Green Grapes 3 lb Peaches, Cut into Chunks 1 lb Blueberries, Fresh Or Frozen * Both cans of frozen drink should be 6 oz concentrates. In a large saucepan bring sugar and water to a boil, stirring constantly. Stir in frozen Orange and lemonade concentrates. In a large bowl combine all of the fruits. Mix until well distributed. Put mixted fruit in twelve 1-pint containers leaving 1/2-inch space at top. Pour hot juice syrup over top. Seal and label as Freddi's Fruit Coctail Mix. Freeze and use within 6 to 8 months. Makes about 12 pints of mix. Freddi's Fruit Coctail: Partially thaw 1 pint of FREDDI'S FRUIT COCTAIL mix. Spoon into fruit cups. Pour ginger ale over top, if desired. Makes Makes 4 servings MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Chicken-Flavored Rice Mix Categories: Master mix Servings: 1 4 c Uncooked Long Grain Rice 4 tb Instant Chicken Bouillon 1 ts Salt 2 ts Dried Tarragon 2 ts Dried Parsley Flakes 1/4 ts White Pepper Combine all ingredients in a large bowl. 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. CHICKEN-FLAVORED RICE: Mix 1 1/3 cups CHICKEN-FLAVORED RICE MIX with 2 cups cold water and 1 T butter or margarine in a medium saucepan. Bring water to a boil over high heat. Cover and reduce the heat and cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Dill-Lemon Rice Mix Categories: Master mix Servings: 1 4 c Long Grain Rice, Uncooked 5 ts Dried Grated Lemon Peel 4 ts Dill Weed Or Dill Seed 2 ts Salt 8 ts Instant Chicken Bouillon Combine all ingredients in a large bowl and blend well. Put about 1 1/2 cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix. Dill-Lemon Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed. Makes 4 to 6 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Onion-Flavored Rice Mix Categories: Master mix Servings: 1 4 c Uncooked Long Grain Rice 2 pk (1 1/4 oz) Onion Soup Mix 1 tb Parsley Flakes 1 ts Salt Combine ingredients in a large bowl; stir until well blended. Put about 1 1/3 cups of mix into three 1-pint airtight containers and label as Onion-Flavored Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 cups of mix Onion-Flavored Rice: Combine 1 1/3 cups ONION-FLAVORED RICE MIX, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Mexican Rice Mix Categories: Master mix Servings: 1 4 c Raw Long Grain Rice 1/2 c Green Pepper Flakes 4 ts Salt 5 ts Parsley Flakes 1 ts Dried Basil Combine all ingredients in a large bowl; stir until well blended. Put about 1 1/2 cups of mix into three 1-pint airtight containers and label as Mexican Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix. Mexican Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Vegetarian Rice Mix Categories: Master mix Servings: 1 4 c Raw Long-grained Rice 3 tb Instant Vegetarian Bouillon 2 ts Salt 4 ts Celery Flakes 4 ts Onion Flakes 4 ts Green Pepper Flakes 4 ts Red Pepper Flakes Combine all ingredients in a large bowl; stir until well blended. Put about 1 1/2 cups of mix into 3 1-pint containers and label as Vegetarian Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix. Vegetarian Rice: Combine 1 1/2 cups mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; reduce heat and cover. Cook for 15 to 25 minutes, until all liquid is absorbed. Makes 4 to 6 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Caesar Salad Dressing Mix Categories: Master mix Servings: 1 1 1/2 ts Grated Lemon Peel 1 ts Oregano 1/8 ts Instant Minced Garlic 2 tb Graded Parmesan Cheese 1/2 ts Pepper 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Super Salad Seasoning Mix Categories: Master mix Servings: 1 2 c Grated Parmesan Cheese 2 ts Salt 1/2 c Sesame Seed 1/2 ts Garlic Salt 1 tb Instant Minced Onion 2 tb Parsley Flakes 1/2 ts Dried Dill Seed 2 tb Poppy Seeds 3 tb Celery Seeds 2 ts Paprika 1/2 ts Freshly Ground Pepper Combine all ingredients in a small bowl and blend well. Put in a 1-quart airtight container and label as Super Salad Sesoning Mix. Store in a cool, dry place and use within 3 to 4 months. Makes about 3 cups of mix. Use Super Salad Sesoning Mix on the following: Sprinkled topping over tossed green salads, baked potatoes and buttered French bread or rolls before toasting, as a garnish for potato salads, macaroni or egg salads and as a sour cream dip made with 2 T of mix to 1 cup of sour cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Sweet Salad Dressing Mix Categories: Master mix Servings: 1 1/3 c Sugar 1 ts Instant Minced Onion 1 ts Salt 1 ts Dry Mustard 1 ts Paprika 1 ts Celery Seed Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or 1-pint glass jar and label as Sweet Salad Dressing Mix. Store in a cool, dry place and use within 6 months. Makes about 1/2 cup of mix. Sweet Salad Dressing: Combine mix, 3/4 cup vegetable oil, and 1/4 cup vinegar in a glass jar. Stir until well blended; chill. Makes about 1 1/4 cups of dressing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Home Style Dressing Mix Categories: Master mix Servings: 1 2 ts Instant Minced Onion 1/2 ts Salt 1/8 ts Garlic Powder 1 tb Parsley Flakes Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or a 1-pint glass jar and label as Home Style Dressing Mix. Store in a cool dry place and use within 6 months. Makes enough mix for 2 cups Home Style Dressing. (2 T) Home Style Dressing: Combine mix, 1 cup mayonnaise, and 1 cup buttermilk in a glass jar and blend well. Chill before serving. Makes about 2 cups of dressing. VARIATION: Substitute 1 cup sour cream for buttermilk and use as a dip for fresh vegetables. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Low Calorie Dressing Mix Categories: Master mix Servings: 1 2 ts Instant Minced Onion 2 ts Parsley Flakes 1/4 ts Instant Horseradish 2 ts Green Pepper Flakes Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or a 1-pint glass jar and label as Low-Calorie Dressing Mix. Store in a cool, dry place and use within 6 months. Makes enough mix for 3/4 cup of dressing. Low-Calorie Dressing: Combine mix, 3/4 cup tomato juice and 2 T lemon juice in a glass jar and blend well. Chill before serving. Makes about 3/4 cup of dressing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Chicken Coating Mix Categories: Master mix Servings: 1 2 tb Parsley Flakes 1 tb Ground Oregano 1 tb Ground Marjoram 1 tb Ground Thyme 2 ts Ground Rosemary 1 ts Garlic Salt 1 ts Onion Salt 1 tb Celery Salt 1 tb Ground Ginger 1 ts Pepper 1 ts Ground Sage 1 tb Paprika Combine all ingredients in a small bowl and blend well. Spoon mixture into a small airtight container and label as Chicken Coating Mix. Store in a cool dry place and use within 6 months. Makes about 1/2 Cup of mix Oven-Fried Chicken: Combine 1 1/2 t of mix, 3/4 cups Unbleached Flour, 1/4 cup Instant Non-fat dry milk, 2 t sugar, 1/2 t salt, 2/3 cup of hot water, and 2 T vegetable oil in a medium bowl. Preheat the oven to 425 degrees F. (220 degrees C.). Dip cut up fryer (2 1/2 to 3 lbs total weight) chicken in the batter that has been well blended. Place coated chicken pieces on a baking sheet and bake uncovered 40 to 50 minutes, until golden brown and tender. VARIATIONS: Coat chicken with mix and 1 cup of flour, that has been well blended, and fry in hot oil. Substitute 1 cup PANCAKE MIX or packaged pancake mix for flour, dry milk, sugar, baking powder and salt. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Seafood Coating Mix Categories: Master mix Servings: 1 2 tb Parsley Flakes 1 tb Dried Grated Lemon Peel 1 tb Celery Seed 1 tb Savory Salt 1 tb Thyme 1 tb Marjoram 1 ts Onion Salt 1 Bay Leaf, Crushed Combine all ingredients in a small bowl and blend well. Put mixture in a small airtight container and label as Seafood Coating Mix. Store in a cool dry place and use within 6 months. Makes about 1/3 cup of mix. Breaded Seafood: Combine 1 T of mix and 1/2 cup Unbleached Flour in a pie plate or a shallow dish. Coat fish fillets or any seafood with mixture. Pan fry in butter until golden brown. Or preheat oil in a deep fryer to 375 degrees F. (190 degrees C.) and fry 3 to 5 minutes until golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Seasoned Breadcrumb Mix Categories: Master mix Servings: 1 2 c Fine Dry Breadcrumbs (4 sl) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Chili Seasoning Mix Categories: Master mix Servings: 1 1 tb Unbleached Flour 2 tb Instant Minced Onion 1 1/2 ts Chili Powder 1 ts Seasoned Salt 1/2 ts Crushed Dried Red Pepper 1/2 ts Instant Minced Garlic 1/2 ts Sugar 1/2 ts Ground Cumin Combine all ingredients in a small bowl and blend well. Spoon mixture into a 6-inch square of aluminum foil and fold to make it airtight and label as Chili Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 1/4 cup) of mix. To make additional packages, increase ingredient amounts using the above recipe. Chili: Brown 1 lb of lean ground beef in a medium skillet over medium-high heat; drain. Add 2 (15 1/2 oz) cans of kidney beans, 2 (16 oz) cans of tomatoes and 1 pkg of seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes 4 to 6 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Spaghetti Seasoning Mix Categories: Master mix Servings: 1 1 tb Instant Minced Onion 1 tb Parsley Flakes 1 tb Cornstarch 2 ts Green Pepper Flakes 1 1/2 ts Salt 1/4 ts Instant Minced Garlic 1 ts Sugar 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Sloppy Joe Seasoning Mix Categories: Master mix Servings: 1 1 tb Instant Minced Onion 1 ts Green Pepper Flakes 1 ts Salt 1 ts Cornstarch 1/2 ts Instant Minced Garlic 1/4 ts Dry Mustard 1/4 ts Celery Seed 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Taco Seasoning Mix Categories: Master mix Servings: 1 2 ts Instant Minced Onion 1 ts Salt 1 ts Chili Powder 1/2 ts Cornstarch 1/2 ts Crushed Dried Red Pepper 1/2 ts Instant Minced Garlic 1/4 ts Dried Oregano 1/2 ts 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 Fillin: 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Bacon-Flavored Dip Mix Categories: Master mix Servings: 1 2 tb Instant Bacon Bits 1 tb Instant Minced Onion 1 ts Instant Beef Bouillon 1/8 ts Minced Garlic Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Lable as Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 3 T) of mix. Bacon Flavored Dip: Combine 1 cup of sour cream and 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip. VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Sesame-Cheese Dip Mix Categories: Master mix Servings: 1 1 tb Grated Parmesan Cheese 2 ts Toasted Sesame Seeds 1/2 ts Salt 1/2 ts Celery Seed Dash Pepper 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. VARIATION: Substitute 1 cup yogurt for sour cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Onion-Cheese Dip Mix Categories: Master mix Servings: 1 1 tb Instant Minced Onion 1 tb Grated Parmesan Cheese 1/2 ts Instant Beef Bouillon 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Vegetable Dip Mix Categories: Master mix Servings: 1 1 tb Dried Chives 1/2 ts Dill Weed 1 ts Garlic Salt 1/2 ts 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Hearty Soup Mix Categories: Master mix Servings: 1 1 pk (14 oz)Dry Green Split Peas 1 pk (12 oz) Pearl Barley 1 pk (14 oz) Alpahbet Macaroni 1 pk (12 oz) Lentils 1 1/2 c Brown Rice 4 c Dry Minced Onion Combine all ingredients in a large airtight container. Stir to evenly distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry place and use within 6 months. Shake well before using. Makes about 12 1/2 cups of mix. Hearty Soup Stock: Put 6 cups of water and 1 1/3 cups of mix in a large kettle or Dutch oven. Add 1 1/2 T salt. Bring to a boil. Cover and simmer 1 to 1 1/2 hours. Add 2 carrots, sliced, 1 or 2 stalks celery, chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of tomato sauce, 1 (24 oz) can vegetable juice cocktail, and if desired 1 lb lean cooked ground beef or leftover cooked beef. Simmer 20 more minutes, until vegetables are cooked. Makes 6 to 8 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Crumb Topping Mix Categories: Master mix Servings: 1 1 1/3 c Brown Sugar, Firmly Packed 1 c Unbleached Flour 2 ts Cinnamon Or To Taste 1/2 ts Nutmeg 3/4 c Butter or Margarine In a medium bowl, combine brown sugar, flour and spices. Blend well. With a pastry blender cut in butter or margarine until mixture is very fine. Put in a 1-quart airtight container and label as Crumb Topping Mix. Store in the refregator and use within 1 to 2 months. Makes about 2 cups of mix. Use Crumb Topping Mix on cobblers, fruit pies, puddings, ice cream and fruit cups. MMMMM --- * RoseReader 2.00b P003758: Do vegetarians eat animal crackers?