Thursday, June 11, 2009

Master Mixes

Family Favorite Taco Casserole
1 pound ground beef or canned ground beef
1 medium onion, chopped, or dehydrated onion
2- 8 oz cans tomato sauce
2 T taco seasoning master mix
10 medium flour tortillas
1 can cream of chicken soup, or equivalent of cream of chicken soup mix
3/4 cup milk
2 cups grated cheese

Preheat oven to 350. In large frying pan, brown beef and onion together. Drain any excess liquid.

Stir in tomato sauce and taco seasoning into meat mixture. Line bottom and sides of greased 9 x 13 pan with tortillas. Spread beef mixture over tortilla crust. Place remaining tortillas over top, cutting to fit if necessary and covering to fit completely. Mix together soup and milk and pour over top. Sprinkle cheese over top. Cover with foil and bake 15 minutes. Uncover and bake an additional 5 minutes, until cheese is completely melted.

Taco Seasoning
Seasoning for 1 batch of taco meat:
2 tsp minced onion
1 tsp salt
1 tsp chili powder
½ tsp crushed dried red pepper
½ tsp garlic powder
½ cumin
1/4 tsp dried oregano
½ tsp cornstarch (optional, used to thicken)

Recipe for 1 batch; Add seasoning to ½ cup cold water (if using cornstarch, or add directly to 1 ½ to 2 pounds cooked ground beef, beans or combination.

Cream of Chicken Soup/Mix
2 cups powdered milk
½ cup instant chicken bouillon
2 tsp Italian seasoning
3/4 cup cornstarch
2 T dried onion flakes

Makes equal to 9 cans of soup. Combine 1/3 cup mix to 1 1/4 cup cold water. Use as you would canned soup.

Quick Mix
9 cups all purpose flour
1 T baking powder
1 T salt
2 tsp cream of tartar
1 tsp baking soda
1 ½ cups instant nonfat dry milk
2 1/4 cups vegetable shortening

In a large bowl, sift together all dry ingredients. Blend well.
With pastry blender cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture.

Store in airtight container in cool, dry place. Use within 10-12 weeks. Makes about 13 cups.

Cheese and Garlic Biscuits
2 cups quick mix
2/3 cup milk
1/2 cup cheddar cheese -- shredded
1/4 cup margarine or butter -- melted
1/4 teaspoon garlic powder

Preheat oven to 450. Mix quick mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits.

Five Minute Refried Bean Dip Mix
In Ziplock Bag:
3 c pinto or black bean flour
1 tsp cumin
1 T chili powder
1 T salt
1/4 tsp garlic powder
2 tsp instant minced onions
To Use:
3/4 c refried bean dip mixture
2 ½ cups water, boiling

Cook, while stirring, over medium heat for about 1 minute, until mixture thickens. Reduce heat to low. Cover pan and cook 4 minutes. Add salsa to taste. Mixture thickens as it cools and will stay thick even after reheating.

Note: you could also add cream cheese with or without salsa for a different flavored dip.

Crispy Crunchy Salad
2 large tomatoes
1 C alfalfa sprouts
1 C wheat sprouts
1 C mung bean sprouts
1 C sunflower seed sprouts
3 tsp oil (olive or sesame)
2 tsp lemon juice or vinegar
s/p to taste

Combine all veggies. Make dressing; pour over all. Toss.

Versatile Cookie Mix
4 cups all-purpose flour
1 1/4 c sugar
1 1/4 c brown sugar
3 tsp baking powder
1 ½ tsp salt
1 c shortening

Mix flour, sugar, baking powder and salt. Cut in shortening until mix resembles fine crumbs. Place desired amounts into containers-seal tightly. Label and refrigerate up to 10 weeks.

To make Peanut Butter Cookies
2 Cups Verasatile Cookie Mix
½ cup peanut butter
1 egg
1 tsp vanilla

Heat oven to 375 degrees. Mix all ingredients. Shape and criss cross. Place 2" apart on baking sheet. Bake 10-12 minutes. Yield 2 dozen.

Chicken Herb Rice Seasoning
½ cup instant chicken flavor bouillon powder
½ cup dried parsley
1 T dried minced onion
1 T dried leaf basil
1 T dried leaf thyme
1 tsp garlic powder

Add one tablespoon of any of the above seasoning to one cup rice, before cooking.

Instructions: In a medium saucepan, melt butter/margarine/oil. Add rice. Stirring constantly, saute until translucent but not browned, about 2 minutes. Stir in salt, water and 2 tablespoons rice seasoning mix of your choice. Bring to a boil over medium-high heat. Cover and reduce heat to just a simmer. Simmer until rice is tender, about 20-40 minutes, depending on if you are using white or brown. Fluff with fork.

Onion Soup Mix
3/c c instant minced onion
1/3 c instant beef bouillon
4 tsp onion powder
1/4 tsp celery salt
1/4 tsp sugar
1/8 tsp white pepper

Mix all ingredients together well and store up to 6 months in a cool, dry place. Stir before each use.

Five tablespoons of the mix equals 1.25-oz package dry soup mix.

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