Make-A-Mix and the Food Saver

We had a great class on Making Mixes AND using the Food Saver Machine (with bags and bottles).



Recipes

Italian Dressing Mix
2 Tbsp Dried Oregano                                                           
1 Tbsp Garlic Powder                                                            
1 Tbsp Onion Powder                                                         
1 Tbsp White Sugar                                                             
1 Tbsp Dried Parsley                                                           
1 Tbsp Salt                                                                    
1 tsp Dried Basil
1 tsp Ground Black Pepper                                               
¼ tsp Dried Thyme                                                                
¼ tsp Celery Salt                                                                      

In a small bowl, mix together all spices.  Store in a tightly-sealed container.

To prepare Dressing:
¼ cup             Vinegar
2/3 cup           Oil
2 Tbsp            Water

Use over salad, pour over chicken or fish before baking, pour over potato wedges before baking, or as marinade.
Use dry mix in sour cream for veg. dip or over potatoes.      

Taco Seasoning Mix
2 tsp     Minced Onion
1 tsp    Chili Powder
½ tsp    Crushed Red Pepper flakes
½ tsp    Corn Starch  
¼ tsp    Dried Oregano  
1 tsp    Salt 
½ tsp   Dried Minced Garlic
½ tsp Ground Cumin     

Whisk all ingredients in a bowl and store in airtight container. Makes 1 package = 2 Tbsp. Use within 6 months. Multiply quantities to make larger batches of mix.

Using the mix for Taco Filling:
1 lb. Lean Ground Beef...browned
½ cup Water
1 package Taco Seasoning Mix

Chili Seasoning Mix
1 Tbsp Flour    
2 Tbsp Dried Minced Onion   
1 ½ tsp Chili Powder
1 tsp Seasoned Salt
½ tsp Crushed Dried Red Pepper 
½ tsp Dried Minced Garlic 
½ tsp Sugar   
½ tsp Ground Cumin  

Whisk all ingredients in a bowl and store in airtight container. Use within 6 months. Makes 1 package of mix = ¼ cup. Multiply quantities to make larger  batches of mix.

Using the Mix for Simple Chili:
1 lb. Lean Ground Beef....browned
2 cans Kidney Beans
2 cans Diced Tomatoes
1 pkg. Chili Seasoning Mix
Brown meat then add remaining ingredients and simmer 10 min.

Onion Soup Mix

 ¾ cup   Instant Minced Onion

4 tsp      Onion Powder

1/3 cup  Beef Bouillon Powder

¼ tsp      Celery Seed, crushed

¼ tsp      Sugar

Mix all ingredients together and store in an airtight container.

To use: Add 2 TBSP mix to 1 Cup boiling water. Cover and simmer 15 minutes. This makes a stronger soup than the store-bought mix, so you can use less.

Whole-Grain Pancake/Waffle MIX
3 & 1/2 c.    Whole Wheat Flour
3 & 1/4 c.    White Flour
3/4 c.           Sugar
1 Tbsp.       Baking Soda
1 Tbsp.       Salt

Mix together in a large bowl with a wire whisk until evenly distributed. Put into airtight container and store in the freezer. Optional: Try using all whole wheat flour or other flours in this recipe... or Add 1/4 c. Flax seed Meal or Wheat Germ to the mix for added graininess!

Using the Mix to Make Whole-Grain Waffles

3 c.    Whole-Grain MIX
3 c.    Buttermilk or Sour Milk
3       Eggs, separated
1/4 c. Oil or melted Butter

Put egg yolks in bowl with the remaining ingredients and stir. Whip up the whites in a separate bowl until stiff. Fold into the main mixture and then bake in hot waffle maker.

Using the Mix to Make Whole-Grain Pancakes

1 & 1/2 c.    Whole-Grain MIX
1 & 1/2 c.    Buttermilk or Sour Milk
1                  Egg
2 Tbsp.        Oil or melted Butter

Combine wet ingredients in one bowl, then add dry ingredients. Blend well and let stand for 5 minutes. Cook on hot griddle.

Basic Cookie Mix
8 cups               Flour
2 & 1/2 cups    Granulated Sugar
2 cups              Brown Sugar, firmly packed
4 tsp.                Salt
1 & 1/2 tsp.     Baking Soda
3 cups            Vegetable Shortening (I used butter-flavored shortening!!)

In a large bowl, combine flour, sugars, salt and baking soda until well-blended. With a pastery blender, cut in shortening until evenly distributed. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 16 cups of MIX.

**You can use the above mix just by itself for a Simple Shortbread-type cookie! Just press into a cookie sheet with sides to about 1/4 inch thickness....score with a knife or pizza cutter to make squares. Bake at 375 for about 8 minutes. Cool squares on cooling rack.

Using the Mix for Chocolate Chip Cookies

3 cups         BASIC COOKIE MIX
1 Tbsp.       Milk...add more if dough is thick
1 tsp.          Vanilla
1                 Egg
1 cup          Chocolate Chips or M&Ms
1/2 cup      Chopped Nuts or Coconut...optional

Preheat oven to 375 degrees. Lightly grease baking sheet. In a large bowl, combine first 4 ingredients. Blend well, then add the nuts and chips. Use ice cream scoop to drop onto cookie sheet. Bake 10 to 15 minutes, until golden brown. Makes about 24 cookies.

Using the Mix for Snickerdoodles

2 & 1/2 cups    BASIC COOKIE MIX
1/4 tsp.            Baking Soda
1 tsp.               Cream of Tartar
1                      Egg
2 Tbsp.            Sugar
1 tsp.              Cinnamon

Preheat oven to 400 degrees. In medium bowl, combine first 4 ingredients. Mix well. In a small dish, combine sugar and cinnamon. Shape dough into 1 & 1/2 inch balls. Roll in cinnamon/sugar mixtures and place 2 inches apart on ungreased cookie sheet. Flatten balls slightly. Bake 8 to 10 minutes, until lightly browned with cracked tops. Makes about 30 cookies.

Using the Mix for Peanut Butter Cookies

3 cups      BASIC COOKIE MIX
1/4 cup    Brown Sugar
1 tsp.       Vanilla
2              Eggs
1/2 cup   Chunky/Crunchy Peanut Butter

Preheat oven to 375 degrees. Lightly grease cookie sheet. Combine all ingredients in a medium bowl. Blend well. Shape dough into 1 inch balls. Place on prepared cookie sheet and flatten with fork tines. Bake 10 to 12 minutes, until edges are browned. Make about 30 to 36 cookies.

MAGIC MIX

Just use Magic Mix in any recipe calling for white sauce. Some dishes that often contain a white sauce are creamy soups, homemade macaroni and cheese, pasta sauces and vegetable dishes.

2 1/3 cups dry milk powder
1 cup flour (or cornstarch)
1 cup butter or margarine (at room temperature)

Combine dry milk, flour and butter in a large bowl. Mox with an electric hand mixer until it looks like cornmeal. Keep mix tightly covered in the refrigerator for up to eight months. Yields 5 Cups.

MAGIC MIX: ALFREDO SAUCEYou won't believe how easy and inexpensive it is to make this sauce.

2/3 cup magic mix
1 cup water
1 cup parmesan cheese
1/2 cup pesto
1 dash salt
1 dash pepper

In a saucepan, combine Magic Mix and water. Stir rapidly over medium heat until mixture starts to bubble. Add Parmesan cheese, pesto, salt and pepper. Serve warm over hot noodles.

MAGIC MIX: CONDENSED CREAM OF BROCCOLI SOUP
1 cup magic mix
3/4 cup water from cooking broccoli
1 cup chopped broccoli (cooked and drained)
1/2 teaspoon onion powder
1 dash garlic salt

Combine Magic Mix and water from cooking broccoli. Stir constantly over medium-high heat until mixture thickens. Add broccoli, onion powder, and garlic salt. Use in any recipe calling for canned cream of broccoli soup.

MAGIC MIX: CONDENSED CREAM OF CELERY SOUP

1 cup magic mix
3/4 cup water from cooking celery
1 cup chopped celery (cooked and drained)
1 pinch celery seeds
1 teaspoon dry parsley flakes (optional)

Combine Magic Mix and water from cooking the celery. Stir constantly over medium-high heat until mixture thickens. Add celery, celery salt and parsley. Use in any recipe calling for canned cream of celery soup.

MAGIC MIX: CONDENSED CREAM OF CHICKEN SOUP
This soup is so easy to make and tastes much better than the canned version.

1 cup magic mix
3/4 cup chicken broth
1 teaspoon dried parsley flakes (optional)
1 dash onion salt

Combine Magic Mix and chicken broth. Stir constantly over medium high heat until mixture thickens. Add parsley and a dash of onion salt. Use in any recipe calling for canned cream of chicken soup.

MAGIC MIX: CONDENSED CREAM OF MUSHROOM SOUP

1 cup magic mix
1 4.5 ounce can mushroom pieces and stems (undrained)
1/4 cup water
2 drops kitchen bouquet (optional, for color only)
1 dash onion salt
1 dash pepper

Combine Magic Mix, mushrooms and liquid, and water. Stir constantly over medium-high heat until mixture thickens. Add Kitchen Bouquet, onion salt and pepper. Us in any recipe calling for canned cream of mushroom soup.

MAGIC MIX: CONDENSED CREAM OF TOMATO SOUP
1 cup magic mix
1 15-ounce can diced tomatoes
1 teaspoon dried parsley flakes (optional)
1 dash salt
1 dash pepper

Combine Magic Mix and diced tomatoes. Stir constantly over medium high heat until mixture thickens. Add parsley and a dash of salt and pepper. Blend in blender until smooth. Serve immediately or use in any recipe calling for canned cream of tomato soup.

MAGIC MIX: FUDGSICLES
1/2 cup sugar
1 cup magic mix
2-3 tablespoons unsweetened cocoa
2 cups water
1 teaspoon vanilla extract
1/2 cup milk

In a saucepan, combine Magic Mix, sugar and cocoa and mix well. Add water, then stir over medium heat until the pudding bubbles. Beat in vanilla. Add 1/2 Cup milk (1 1/2 Tablespoon powdered milk and 1/2 C Water) to pudding and stir. Pour into ice cube trays with toothpicks or small paper cups with spoons or ice pop molds.

MAGIC MIX: GRAVY
2/3 cup magic mix
1 cup meat drippings and water or both

In a saucepan, combine Magic Mox with meat drippings and water or broth. Stir rapidly with a wire whisk over medium heat until the mixture starts to bubble and thicken. Salt and pepper to taste.

MAGIC MIX: PUDDING

1/2 cup sugar
1 cup magic mix
2-3 tablespoons unsweetened cocoa
2 cups water
1 teaspoon vanilla extract

Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water and stir over medium heat until pudding bubbles. Beat in vanilla. Cover and cool. This can be made without the cocoa for vanilla pudding.

MAGIC MIX: WHITE SAUCE
Making a white sauce can be tricky but using Magic Mix it is quick and simple.

2/3 cup magic mix
1 cup water

In a saucepan, combine Magic Mix and water. Stir rapidly (using a wire whisk) over medium heat until mixture starts to bubble and thicken. Yield 1 Cup.

May Tip

"May-ke" A Mix!! May is great for "may-king" mixes! So what am I talking about here? Well, there are many foods and even meals that you can make half-way ahead of time and store on the shelf or in the fridge or freezer....then when you go to make the full meal or dish, your work is already part-way done for you!! Love that!

Probably the easiest to make and store are DRY Mixes (such as seasoning blends, Homemade Bisquick, Pancake mix, Hot Cocoa mix). A little bit of this and that, mix it up in a bowl, throw it into a ziploc bag or jar, label and shelf it!! DONE! WET Mixes (such as seasoned ground beef mix, fruit smoothie mix, pie fillings, sauces) require a little more effort because they involve heavy mixing or cooking, and then storing them is a bit more challenging because a wet mix will spoil quickly.

Here are some things to consider before making any mix:

1. Choose something you will USE!! Does your family eat a lot of Mexican style dishes?....then a Taco Seasoning or Chili mix would be perfect for you to make and store. Maybe you bake a lot, so a Basic Bisquick-type mix may be just the thing for you to store. The opposite is true too....if you and/or family don't like pancakes, then don't make up loads of pancake mix for your food storage!!! It will most likely spoil before you have a chance to do anything with it.

2. Choose fresh ingredients!!! Things like spices lose their flavor over time if not stored properly....even shortening and oils can go rancid. Don't make your mixes with really old ingredients! They won't taste good and they definitely won't store well. The same is true for wet mix ingredients....don't use freezer-burnt ground beef to make a stock of cooked taco meat mix....or old fruit to make a frozen smoothie mix. Just common sense!

3. Choose AIRTIGHT containers!!! You spent time making the mix, now take the time to store it properly in the proper containers. I personally like using the Food Saver machine with their special bags, which sucks out all the air and seals it tight. You can also use the special attachment for canning jars to seal DRY contents for shelf storage. However, you can also use ziploc bags and boxes, Rubber Maid containers, even plastic snack jars can be re-used for mix storage.

4. Choose the Right Storage Place!!! Most DRY mixes can be stored on the shelf in a cool, dry place for 6 to 8 months. If shortening is in your mix the shelf life is about half that...3 months. DRY mixes can also be stored in the refrigerator or freezer for up to 1 year. WET mixes must be stored in the refrigerator or freezer, UNLESS you have pressure or water-bath canned it properly (such as Pie Filling or Spaghetti sauce)!!!

5. Lastly, Don't Forget to LABEL your Mix!! You do want to know what it is sitting there on your shelf, don't you?!! Properly label it AND include instructions on how to "assemble" the final product....like what wet ingredients need to be added to a dry mix to make the final dish. Or, keep a recipe collection on hand that includes different dishes that use that particular mix.

So....does this get the wheels in your head turning? Are you thinking about what you could make up ahead of time and store? I hope so!! Stay tuned for the outcome of our latest class on making MIXES and for recipes!!!