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Healthy Eatin'
Oct 27, 00 - 8:12 AM |
9 Homemade Mixes....great to have on hand or for gifts.
CINNAMON HOT CHOCOLATE MIX Yield: 18-19 batches (about 3-1/2 cups total) 1-3/4 c. instant nonfat dry milk powder 1 c. confectioners' sugar 1/2 c. non-dairy creamer 1/2 c. baking cocoa 1/2 tsp. ground cinnamon 1 c. miniature marshmallows ADDITIONAL INGREDIENTS: 3/4 c. hot milk In a bowl, combine the first 5 ingredients. Add the marshmallows; mix well. Store in an airtight container in a cool dry place for up to 3 months. TO PREPARE HOT CHOCOLATE: Dissolve about 3 T. mix in hot milk. ========================================== MOLASSES COOKIE MIX Yield: 3 batches (9 cups total) 6 c. flour 3 c. sugar 1 T. baking soda 1 T. baking powder 1 T. ground ginger 1 T. ground cinnamon 1-1/2 tsp. ground nutmeg 3/4 tsp. ground cloves 1/2 tsp. ground allspice ADDITIONAL INGREDIENTS: 3/4 c. butter or margarine, softened 1 egg 1/4 c. molasses Additional sugar In a bowl, combine the first 9 ingredients; mix well. store in an airtight container in a cool dry place. TO PREPARE COOKIES: In a mixing bowl, cream butter. Add egg and molasses; mix well. Add 3 cups cookie mix; beat until smooth. Shape into 1-in. balls and roll in sugar. Place 2-in apart on ungreased baking sheets Bake at 375-F for 9-11 minutes or until edges are firm and surface cracks. Cool on a wire rack. Yield: 4 dozen per batch ================================================= FRUITY RICE MIX Yield: 21 batches (21 cups total) 11 c. uncooked long grain rice 4-1/2 c. diced dried apricots 2-1/2 c. golden raisins 1-1/2 c. slivered almonds 1 c. chicken boullion granules 3 T. brown sugar ADDITIONAL INGREDIENTS: 2 c. water 1 T. butter or margarine In a bowl, combine the first 6 ingredients and mix well. store in an airtight container in a cool dry place for up to 6 months. TO PREPARE RICE: In a sauce pan, combine 1 cup rice mix and butter. Bring to a boil. Educe heat; cover and simmer for 25-30 minutes or until water is absorbed. YIELD: 4 servings per batch ===================================== QUICK BREAD MIX Yield: about 7 batches of muffins and .............about 5 batches of bread. (13 cups total) 10 c. flour 1/3 c. baking powder 1/4 c. sugar 1 T. salt 2 c. shortening In a large bowl, combine the dry ingredients. Cut in shortening until crumbly. Store in an airtight container in a cool dry place or in the freezer for up to 6 months. ADDITIONAL INGREDIENTS FOR MUFFINS: 1/4 c. sugar 1-1/2 tsp. grated orange peel 1 egg 1 can (8 oz.) crushed pineapple, undrained 1/4 c. milk. In a bowl combine 1-3/4 c. of mix, sugar and orange peel. In a small bowl, combine the egg, pineapple and milk; stir into dry ingredients just until moistened, Fill greased or paper-lined (sprayed with nonstick cooking spray) muffin cups 2/3 full. Bake at 400-F for 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 8 muffins ADDITIONAL INGREDIENTS FOR BREAD: 1 pkg. (8 oz.) cream cheese, softened 1 c. sugar 2 eggs 3/4 c. mashed ripe bananas (about 1 banana) 1/2 c. chopped pecans In a mixing bowl, beat cream cheese and sugar. Add eggs, one at a time. Beat in banana. Stir in 2-1/4 c. mix and pecans just until moistened. Pour into a greased 9-in. x 5-in. x 3-in loaf pan. Bake at 350-F for 65-70 minutes or until a toothpick inserted near the center of the pan comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. YIELD: 1 loaf ========================================================= SEASONED NOODLE MIX Yield: 3 batches (about 1/3 cup total) 2 T. chicken boullion granules 2 T. dried parsley flakes 1 T. dried minced onion 1/4 tsp. pepper In a bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 6 months. To prepare noodles: ADDITIONAL INGREDIENTS: 2 c. uncooked medium egg noodles 1 tsp. butter or margarine 1-1/4 c. boiling water Place uncooked noodles in a greased 1-qt. baking dish. Dot with butter. Add water and 5 tsp. seasoning mix. Cover and bake at 350-F for 15 minutes; stir. Cover and bake 5 minutes longer or until noodles are tender. Let stand 5 minutes before serving. Yield" 4 serving per batch ================================================= FRIENDSHIP TEA MIX Yield: 50 batches (about 5 cups total) 1 jar (21.1 oz.) orange breakfast drink mix 1 c. sugar 1/2 c. sweetened lemonade soft drink mix 1 pkg. (3 oz.) apricot gelatin 2-1/2 tsp. ground cinnamon 1 tsp. ground cloves In a bowl combine ingredients; mix well. Store in an airtight container in a cool dry place for up to 6 months. To prepare 1 c. Tea. ADDITIONAL INGREDIENTS: 1 c. boiling water Dissolve 4-1/2 tsp. tea mix in boiling water; stir well. ========================================= FRENCH SALAD DRESSING MIX Nutritional Analysis Yield: 3 batches (6 T. total) 4 tsp. dried parsley flakes 1 T. sugar 1-1/2 tsp. onion powder 1-1/2 tsp. paprika 1-1/2 tsp. salt 3/4 tsp. pepper 3/4 tsp. garlic powder Combine ingredients in a resealable plastic bag. Stir in a cool dry place. To Prepare Salad Dressing: ADDITIONAL INGREDIENTS: 3/4 c. vegetable oil 1/4 c. vinegar 2 T. water Combine 2 T. of dressing mix and remaining ingredients in a jar with a tight-fitting lid; shake well. Refrigerate for at least 30 minutes. Yield: about 1 c. dressing per batch Nutritional Analysis: 2 T. of salad dressing equals: 93 calories....73 mg sodium....0 cholesterol....1 gm carbohydrate....trace protein....10 gm fat ============================================= WHITE SAUCE MIX Yield: Number of batches depends on thickness of sauce ..............(4-2/3 cups total) 2 c. instant nonfat dry milk powder 1 c. flour 2 tsp. salt 1 c. cold butter or margarine Combine dry ingredients% |
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