ONION SOUP MIX

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  dried minced onion
     1/3           cup  beef bouillon granules -- or chicken granuals, or veggie granuals
     1/4           cup  onion powder
     1/4      teaspoon  sugar
     1/4      teaspoon  celery seed -- optional

Mix all ingredients together well.  Store in either 4 foil packets or an airtight container 5 tablespoons equals one packet.  Label clearly and store in a cool dark place.  Best if used in one year.

VARIATION:

Mushroom:   ad approximately add approximately 1/4 cup of crumbled dried or freeze dried mushrooms to the mix.  Chaging the number of foil packets to 5



TO USE: use 5 tablespoons of the mix to replace pre-packaged onion soup mix in any recipe.  For making it strictly as a soup mix with 4 cups of water and heat.

Description:
  "Use in any recipe that calls for dry onion soup mix with changes for a chicken or mushroom version."
Yield:
  "20 tablespoons"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 172 Calories; 3g Fat (15.7% calories from fat); 8g Protein; 30g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 5449mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates.

ENCHILADA SAUCE/FAJITA SEASONING MIX

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  chili powder
  2          teaspoons  paprika
  2          teaspoons  cornstarch
  1 1/2      teaspoons  salt
  1           teaspoon  dry minced onion
  1           teaspoon  sugar
  1           teaspoon  cumin
  1           teaspoon  garlic powder
     1/2      teaspoon  oregano
     1/2      teaspoon  ground coriander
     1/4      teaspoon  cayenne

Mix all ingredients together well.  Store single batches in air tight foil packets.  If making multiples of the recipe store in a labeled airtight container.  You will use 3 1/2 tablespoons of the mix per recipe of enchillada sauce.

TO USE: For Enchiladas

Combine 1 packet (3 1/2 tablespoons) of the mix with 1 cup water and 1 (8 oz) can of tomato sauce.

For Fajita seasoning

Simply sprinkle it on the meat to season it before searing the meat.

Description:
  "Handy to have on hand when the urge for enchiladas."
Yield:
  "1 1/2 ounces"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 88 Calories; 2g Fat (19.2% calories from fat); 2g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 3255mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

TACO SEASONING MASTER MIX #2

Serving Size  : 0     Preparation Time :0:05
Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  cumin
  4        tablespoons  black pepper
  8        tablespoons  oregano
  8        tablespoons  onion powder
  8        tablespoons  garlic powder
  2        tablespoons  coriander
  2        tablespoons  salt -- optional

Mix all together well.  Store in a cool dark place.  Label and date



3 teaspoons for this equal approximately one packet of taco seasoning mix from the grocery store.



For quick tacos add 3 teaspoons to 1 pound browned ground beef and 1/4 cup water.  Mix well heat together thoroughly.

Description:
  "Use this for tacos, chili and any matter of other things."
Yield:
  "2 1/2 cups"
T():
  "0:05"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 669 Calories; 11g Fat (12.6% calories from fat); 27g Protein; 141g Carbohydrate; 29g Dietary Fiber; 0mg Cholesterol; 12893mg Sodium.  Exchanges: 9 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat.

NOTES : Use it anywhere you would taco seasoning mix.

TACO SEASONING MASTER MIX

Serving Size  : 10    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20         teaspoons  instant minced onion
  5          teaspoons  salt
  10         teaspoons  chili powder
  5          teaspoons  cornstarch
  5          teaspoons  crushed dried red pepper
  5          teaspoons  instant minced garlic
  2 1/2      teaspoons  dried oregano leaves
  5          teaspoons  cumin -- ground

Whisk all ingredients together well in a bowl.  Then place in an airtight container, label and date. Store in a cool, dark dry place.

To use: use a scant 2 tablespoons per each recipe for taco recipes.

Description:
  "The less salt version of my original seasoning mix"
Yield:
  "20 tablespoons"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 17 Calories; 1g Fat (29.1% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1093mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.

CHILI SEASONING MIX

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2      teaspoons  flour
  1         tablespoon  dried minced onion
     3/4      teaspoon  chili powder
     1/2      teaspoon  season salt
     1/4      teaspoon  crushed dried red pepper
     1/4      teaspoon  sugar
     1/4      teaspoon  cumin

Mix all ingredients together well.  store in an air tight foil package if doing a single recipe or a air tight jar if making a multiple.  Best if used within 6 months.

TO USE:

Brown 1/2 pound of ground meat (beef, chicken, turkey) . Drain.

add 1 15 oz can beans with liquid, 1 16 oz can of tomatoes with liquid and 1 pkg (3 tablespoons) chili seasoning.  simmer 15 minutes stirring occasionally.

Description:
  "All the basic seasonings you need for chili in one convenient package."
Yield:
  "3 tablespoons"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 26 Calories; trace Fat (14.8% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 20mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

SPICE BLEND FOR SWEETS

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  cinnamon
  1         tablespoon  nutmeg
  1 1/2      teaspoons  ground allspice
  1 1/2      teaspoons  ground clove
  1         tablespoon  ground ginger
  1         tablespoon  dried grated lemon peel -- or orange peel or other citrus peel

Mix together well.  Store in a labeled air tight container.  Best if used within 6 months.

Description:
  "From pancakes and waffles to cakes and cookies this blend adds a bit of spice to life."
Yield:
  "6 tablespoons"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 110 Calories; 4g Fat (28.2% calories from fat); 2g Protein; 22g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 17mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Fat.

NOTES : Use in pancakes, butters, waffles, sweet breads, snack cakes, cakes, whipped cream, muffins etc.

BROWN (BEEF) OR CHICKEN GRAVY MIX WITH VARIATIONS

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/3           cups  instant non-fat dry milk
     3/4           cup   Master Mix Wondra Flour
  3        tablespoons  beef bouillon granules
     1/8      teaspoon  ground thyme
     1/4      teaspoon  onion powder
     1/8      teaspoon  ground sage
     1/2           cup  butter -- OR Margarine OR 5 tablespoons butter powder
                       

If using butter/margarine  then follow these instructions:

Combine dry ingredients and whisk well to blend.

Cut in butter/margarine with pastry cutter or two knives.

Drizzle the brown gravy sauce over the dry mixture and whisk well.

Label, and refrigerate or freeze.  Will keep for 4-6 weeks in the refrigerator, will store longer in the freezer.



If using all dry ingredients it can be stored in your pantry.

Whisk all ingredients together well.  Store in an air tight container in a cool dry place.



CHICKEN GRAVY VARIATION

Substitute chicken boullion granuals for the beef and replace the thyme and sage with 1/4 teaspoon poultry seasoning.



TO MAKE THE GRAVY

1 C cold water

1/2 C Gravy Master Mix



Mix gravy mix and water in a small sauce pan whisking until smooth.  Stir constantly as you heat over a medium temperature until the gravy is smooth and slightly thick.  This will take 2-3 minutes.

VARIATIONS:

Mushroom: pulverize 1 cup of dried mushrooms in a blender, then add the other ingredients to the blender and blend all together. For each recipe use 5 tablespoons of this mixture.

Herb: Add 1/3 c dried parsley flakes, crushed; 1/4 cup dried chives; 1/2 teaspoon additional dried thyme. For each recipe use 1/3 cup of this mixture.

Description:
  "A basic beef gravy mix that goes well with a variety of meals."
Yield:
  "2 2/3 cups"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1159 Calories; 94g Fat (70.8% calories from fat); 13g Protein; 74g Carbohydrate; 3g Dietary Fiber; 250mg Cholesterol; 3994mg Sodium.  Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 18 1/2 Fat.

AU JUS GRAVY MIX

:
Serving Size  : 8     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        Tablespoons  Granulated Beef Boullion -- plus 1 teaspoon
  2          teaspoons  Granulated onion Boullion -- OR 1/2 teaspoon onion powder or to taste
  1           teaspoon  dried parsley
     1/8      teaspoon  pepper
  2        tablespoons  cornstarch

Put all ingredients a blender or food processor and whirl until powdered. Store in an air tight container.  Label clearly.

TO USE:

Put 2 1/4 teaspoons of the mix in a small saucepan.  Slowly whisk in 1 cup cold water.  Heat to boiling over medium heat stirring constantly.  Optional: add a pat of butter.

Description:
  "Make your own French Dips."
Yield:
  "1/3 cup"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 8 Calories; trace Fat (0.5% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.

RANCH DRESSING MIX

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  dried parsley
  1           teaspoon  onion powder
     1/2      teaspoon  garlic powder
     1/2      teaspoon  kosher salt
     1/8      teaspoon  pepper
  1               dash  dill

Mix all the ingredients together well.  Recipe as is equals one packet.  Store in a foil package if individual packets or wanted.  Or store multiple quantities in an airtight container that has been clearly labeled.

TO USE:

Add 5 teaspoons of the mix to 1 cup buttermilk and 1 cup mayo.  You may substitute yogurt or sour cream if desired for all our part of either ingredient To make a dip.

Description:
  "A homemade version at a much lower price."
Yield:
  "5 teaspoons"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 16 Calories; trace Fat (4.0% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 946mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.

POPPY SEED SALAD DRESSING MIX

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  sugar
  1           teaspoon  salt -- or to taste
  1           teaspoon  dry mustard
  1         tablespoon  poppy seeds
  1         tablespoon  dried minced onion

Mix ingredients together well.  Store in a well labeled foil packet or air tight jar.  Best if used in 3 months

TO USE:

Place 1 1/2 cups of small curd cottage cheese in a small bowl.  Set aside.

In a blender put 1/3 cup of Poppy Seed Salad Dressing mix, 1 cup oil and 1/2 c vinegar.  Blend together well for about 7 seconds.

Add mixture to cottage cheese.  Fold together until just blended.

Cover and refrigerate at least for 30 minutes before use.  Makes about 3 cups.

Description:
  "Wonderful on a spinach strawberry salad."
Yield:
  "1/3 cup"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 441 Calories; 4g Fat (8.6% calories from fat); 2g Protein; 102g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2135mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 6 1/2 Other Carbohydrates.

Serving Ideas : serve on a spinach and bacon or spinach and strawberries salad.

ITALIAN FRENCH SALAD DRESSING MIX

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  sugar
     3/4      teaspoon  salt
     1/8      teaspoon  pepper
     1/2      teaspoon  dry mustard
     1/2      teaspoon  paprika
     1/2      teaspoon  dried oregano -- crushed
     1/8      teaspoon  dried minced garlic
  1 1/2      teaspoons  dried minced onion

Mix all ingredients together well.

If you make multiples of this one you can either seal it by placing approximately 4 tablespoons in a square of foil approximately 6 inches in size and then fold it closed tightly to make 1 pkg.  Or as I do, in an air tight container and simple dip out 4 tablespoons as needed.  Either way label it clearly.

Best if used within 6 months

TO USE:


In a blender mix 1 pkg (approx 4 tablespoons) of the Italian French Salad Dressing Mix with 1/2 cup oil, 1/4 cup red wine vinegar and 1/2 c ketchup.  Blend about 7 seconds on high.  Let stand at room temperature for 5-6 hours and then refrigerator for at least 30 minutes before usisng.  Makes 1 1/4 c.  Store in the refrigerator

Description:
  "For a sweet and tangy salad dressing."
Yield:
  "1 Package"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 153 Calories; trace Fat (2.1% calories from fat); trace Protein; 38g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1600mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 2 1/2 Other Carbohydrates.

NOTES : can be used as a salad dressing or to cook with

GARDEN HERB DRESSING MIX

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  dried parsley
  2          teaspoons  dried basil
  1              pinch  cumin
  1           teaspoon  seasoned salt -- to taste or use Spike, Or Mrs Dash instead
     1/8      teaspoon  garlic powder
  1               pinch  oregano
  1              pinch  pepper
     1/4      teaspoon  dried minced onion.

Mix all the ingredients together well.  This recipe makes 1 recipe and can be stored in a foil packet.  I make multiples and store it in an airtight container that is clearly labeled.  Best if used within 6 months.

TO USE:

Combine the following into a pint jar with a tight fitting lid and shake until blended.  1 pkg (2 tablespoons) Garden Herb dressing Mi, 1/4 c apple cider vinegar, 2 tablespoons water and 3/4 c oul.

Refrigerate for 30 minutes before serving.

Store in the refrigerator.

Description:
  "Make it healthy by using Spike or other herbal season salt instead of the season salt in this recipe."
Yield:
  "2 Tablespoons"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 26 Calories; 1g Fat (17.6% calories from fat); 1g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.

BUTTERMILK ONION SALAD DRESSING MIX

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  dried buttermilk
     1/8      teaspoon  garlic powder
  1           teaspoon  onion powder
  1           teaspoon  dried minced onion
  1           teaspoon  salt -- or to taste
  1         tablespoon  dried parsley  -- crushed
     1/4      teaspoon  pepper

Mix ingredients together well.

Store in an airtight container. Label clearly, many mixes look alike  Best if used within 6 months.

TO USE:

Mix together well 2/3 cup Butterilk Onion Salad Dressing Mix, 2 cups mayonaise, 1 cup water.  Makes approximately 3 cups.   store in the refrigerator.

Description:
  "Add a hint of onion to your salads when you have no fresh onion."
Yield:
  "2/3 cup"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 242 Calories; 4g Fat (13.0% calories from fat); 21g Protein; 32g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 2444mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Non-Fat Milk; 1/2 Fat.

NOTES : For a whiter dressing use ground white pepper instead of black pepper.

BUTTERMILK DRESSING MASTER MIX

Serving Size  : 0     Preparation Time :0:05
Categories    : Condiments                      Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16         teaspoons  instant minced onion
  4          teaspoons  salt
  1           teaspoon  garlic powder
  8        tablespoons  parsley flakes

Mix all ingredients together well with a whisk.  Package in an airtight container.  Label and store in a cool dark place.



VARIATIONS:

Chive dressing: substitute chopped dried chives for the minced onion.

Chipolte dressing: add 1 teaspoon chiptole seasoning  to the mix.

Herb Dressing: add 1 teaspoon of your favorite herbs

Creamy Italian: add 1 teaspoon Italian Seasoning

Description:
  "A versatile easy to change up for various flavors recipe."
Yield:
  "15 tablespoons"
Start to Finish Time:
  "0:05"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 9 Calories; trace Fat (1.8% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 8527mg Sodium.  Exchanges: 0 Grain(Starch).

Serving Ideas : Serve over salads, pasta, with chicken wings, and on potatoes.

NOTES : You use 2 tablespoons of this mix per recipe

ALL AMERICAN RUB AND MARINADE MASTER MIX

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Kosher salt
  1                cup  paprika
  2          teaspoons  cayenne pepper
  1 1/3           cups  firmly packed brown sugar
     1/4           cup  granulated garlic
     1/4           cup  granulated onion
  8          teaspoons  celery salt

Using a whisk mix all the ingredients together well.

Store in an airtight container in a cool dark place.



TO USE:

As  a dry rub simply sprinkle on each side of the meat and rub into the meat.

As a marinade: combine 2 tablespoons of rub with 1/2 c olive oil and 1/4 c white wine vinegar.  Mix well then marinade the meat as normal.

Description:
  "I use this on all different types of meats either as a dry rub or a marinade whenever I am cooking in the oven, solar oven or on the charcoal grill."
Yield:
  "4 cups"
Start to Finish Time:
  "0:05"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1593 Calories; 18g Fat (9.3% calories from fat); 25g Protein; 378g Carbohydrate; 26g Dietary Fiber; 0mg Cholesterol; 103074mg Sodium.  Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 3 Fat; 19 Other Carbohydrates.

NOTES : I make the marinade up in this large batch for convenience sake.  I want it on hand at all times.

PUMPKIN PIE SPICE

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  cinnamon
     1/4           cup  ground ginger
  2        tablespoons  nutmeg
  2        tablespoons  ground cloves

Mix all ingredients toether well.  Store in a labeled airtight container.

Description:
  "Mix it up ahead of time to make the holidays easier."
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 333 Calories; 11g Fat (23.3% calories from fat); 6g Protein; 74g Carbohydrate; 40g Dietary Fiber; 0mg Cholesterol; 56mg Sodium.  Exchanges: 5 Grain(Starch); 2 Fat.

APPLE PIE SPICE

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  cinnamon
  1         tablespoon  nutmeg
  1         tablespoon  ground allspice
  1           teaspoon  ground cloves
     1/2      teaspoon  ground ginger

Mix all ingredients together well.  Store in a labeled airtight container.

Description:
  "Make up ahead of time and speed up the pie baking."
Yield:
  "2/3 cup"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 205 Calories; 5g Fat (17.3% calories from fat); 3g Protein; 53g Carbohydrate; 33g Dietary Fiber; 0mg Cholesterol; 26mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 1 Fat.

STUFFING SEASONING MIX

Serving Size  : 6     Preparation Time :0:00
Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  ground sage -- or poultry seasoning
  1           teaspoon  granulated chicken boullion -- or beef or vegetable
  1         tablespoon  dried chopped celery
  2          teaspoons  dried minced onion
  2          teaspoons  dried parsley -- crumbled
     1/8      teaspoon  pepper

Mix all ingredients together well.   This recipe makes 1 package of seasoning mix.  Store single packages in foil.  I mix multiples up and store in an airtight container in a cool dry place.  Then dip out 2 tablespoons as I need it.

TO USE:

In a medium saucepan bring to a boil over a medium high heat 1 1/5 c water 3 tablespoons butter, 1 pkg stuffing seasoning mix (2 tablespoons) .   Reduce heat and simmer 5 minutes.

Add 4 cups partially dry bread cubes.  Cook 1 to 2 minutes until liquid is absorbed

Remoe from heat, cover and let stand 5 minutes.

VARIATIONS:

Whole Wheat stuffing.  Substitute 2 cups of partially dried whole wheat bread for 2 cups (half of the required amount) bread.

Cornbread: Use 3 cups crumbled cornbread instead of bread cubes.

Granola: add 1/2 c granola and increase the water to 1 1/2 cups

Nut: Add 1/4 c chopped walnuts

Chestnut: add 1/4 cup water chestnuts

Dried fruit: add 1/4 c dried fruit such as raisins or cranberry increase the water to 1 1/2 cups.

Description:
  "Make your own stove top stuffing quickly and easily. 6"
Yield:
  "2 tablespoons"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1 Calories; trace Fat (17.6% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.

NOTES : This stuffing you make with this can be made in numerous variations.  Mke this recipe your own and experiment.

POULTRY SEASONING MIX

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  dried rosemary -- crumbled
  1           teaspoon  dried sage -- crumbled
  1           teaspoon  dried thyme -- crumbled
  1           teaspoon  dried marjoram
  1           teaspoon  celery salt
     1/4      teaspoon  pepper

Powder all ingredients together using a blender, food processor or mortar and pesstle.

Seal single recipe in foil package or multiple recipes in an airtight container.  Store in a cool dark place.

Description:
  "A must for all types of poultry dishes."
Yield:
  "2 Tablespoons"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 19 Calories; 1g Fat (31.3% calories from fat); 1g Protein; 3g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1586mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat.

SPAGHETTI SEASONING MIX

Serving Size  : 2     Preparation Time :0:00
Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2      teaspoons  dried minced onion
  1 1/2      teaspoons  dried parsley -- crushed
  1 1/2      teaspoons  corn starch
  1           teaspoon  dried bell pepper flakes
     3/4      teaspoon  salt -- or to taste
     1/8      teaspoon  dried minced garlic
     1/2      teaspoon  sugar
     1/4      teaspoon  oregano
     1/4      teaspoon  dried basil

Mix all ingredients together well.  This recipe make one package of seasoning mix.  If you are making it a package at a time seal the mix in a foil packet until needed.  If your are making multiples of it seal in an airtight container.  Best if used within 6 months. Be certain to label clearly.

TO USE TO MAKE QUICK SPAGHETTI SAUCE:

Brown 1/2 pound of ground beef, chicken, or turkey. Drain.

Add 1 8 oz can of tomato sauce, 1 tablespoon tomato paste (or the proper equivalent for these two of tomato powder) 1 1/3 cups tomato juice OR V-8 OR water and 1 package (3 tablespoons) of the spaghetti seasoning mix.

Description:
  "Make a quick spaghetti sauce with this mix."
Yield:
  "3 tablespoons"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 6 Calories; trace Fat (5.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 801mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

Serving Ideas : Other uses for this mix:
Put in a shaker to use as a meat or vegetables.
Mix with wine vinegar to use as a marinade
Add to soups or canned vegetables for additional flavor.

NOTES : Save time and make this in multiple batches at once and then store in a clearly labeled air tight container.  Use 3 tablespoons for each 1/2 pound of meat you use.

SLOPPY JOE SEASONING MIX

Serving Size  : 6     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  dried minced onion
  2        tablespoons  dried green pepper flakes
  2        tablespoons  salt -- or to taste
  2        tablespoons  cornstarch
  1         tablespoon  dried minced garlic
  2 1/2      teaspoons  chili powder -- or to taste
  2 1/2      teaspoons  sugar -- or to taste
  1 1/2      teaspoons  dry mustard
  1 1/2      teaspoons  celery seed -- crushed to a powder
     1/4      teaspoon  cayenne

Mix all ingredients together well.  Either divide into 6 foil packets or store in an airtight container.  Label clearly

TO USE: each package or 1 1/2 tablespoons of mix makes 4 to 6 sandwiches

Brown 1 pound ground beef, turkey or chicken.  Drain.

Sprinkle 1 packet OR 1 1/2 tablespoons of mix over the meat.  Stir in well

Mix 1 can (6 ounces) tomato paste with 1 1/2 cups water.  Simmer stirring often for 15 minutes or until it is the thickness your family likes.

Description:
  "The title says it all."
Yield:
  "1/2 cup"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 24 Calories; trace Fat (15.2% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2143mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

PICKLING SPICE

                     
* Exported from MasterCook *

                              PICKLING SPICE

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  mustard seed
  1         tablespoon  fenugreek seed
  1         tablespoon  dill seed
  1         tablespoon  whole corriander
  1         tablespoon  celery seed
  1           teaspoon  dried ginger root -- diced
  1           teaspoon  whole allspice
  1               inch  cinnamon stick -- broken up
  2              whole  bay leaves -- crumbled
     1/2      teaspoon  black peppercorns
     1/2      teaspoon  whole cloves
     1/2      teaspoon  hot red pepper flakes

Combine all the ingredients and store in a labeled airtight container.

Description:
  "Necessary to make your best pickles"
Yield:
  "1/2 cup"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 181 Calories; 7g Fat (29.6% calories from fat); 8g Protein; 30g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 27mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Fat.

LEMON PEPPER SEASONING AND MARINADE

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  dried lemon peel
     1/4           cup  salt -- or to taste; none for the marinade
     1/4           cup  pepper
  2        tablespoons  garlic powder
  1         tablespoon  sugar -- optional

Either in a food processor, blender or with a mortar and pestle pulverize the lemon peel.

Mix in the remaining ingredients.  Store in an airtight container.  Label clearly.

VARIATION:

To use as a lemon pepper marinade omit the salt.  Mix 1 part lemon pepper mix with 2 parts of water.

Description:
  "Make your lemon pepper to use in any recipe calling for or use it to make a marinade for meats poultry or fish."
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 169 Calories; 1g Fat (4.2% calories from fat); 6g Protein; 41g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 25596mg Sodium.  Exchanges: 2 Grain(Starch); 0 Fat; 1 Other Carbohydrates.

ITALIAN SEASONING

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  dried oregano
     1/4           cup  dried basil
  2        tablespoons  onion powder
  2        tablespoons  garlic powder
     1/2      teaspoon  hot red pepper flakes -- crushed
     1/2      teaspoon  pepper
  1              whole  bay leaf -- crumbled (optional)

Mix together well.  Store in an airtight container that has been clearly labeld.

Description:
  "A kitchen staple"
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 259 Calories; 5g Fat (13.2% calories from fat); 11g Protein; 58g Carbohydrate; 24g Dietary Fiber; 0mg Cholesterol; 23mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 1 Fat.

CURRY POWDER

Serving Size  : 0     Preparation Time :0:00
Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  mustard seed
  2          teaspoons  fenugreek seed -- OR Celery seed
  4        tablespoons  ground coriander
  4          teaspoons  cumin powder
  4          teaspoons  turmeric
  2          teaspoons  ground cardamom
  2          teaspoons  mace
  1           teaspoon  cinnamon
  1           teaspoon  pepper -- freshly ground
     1/2      teaspoon  ground ginger
     1/2      teaspoon  cayenne
     1/2      teaspoon  ground cloves
     1/2      teaspoon  ground nutmeg

Briefly roast the mustard and fenugreek seeds in a 300 degree (F) oven. Then pulverize to a powder

Mix the powder in with all the other ingredients very well.  Store in a labeled airtight container.

Description:
  "By making your own you can control the level of all the varying herbs and spices to your own taste."
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 236 Calories; 11g Fat (35.0% calories from fat); 9g Protein; 37g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 38mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat.

CHIPOTLE SEASONING MIX

Serving Size  : 0     Preparation Time :0:08
Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  chipotle pepper -- ground
  1         tablespoon  garlic powder -- OR granulated garlic
  1         tablespoon  onion powder -- OR granulated onion
  1         tablespoon  coriander -- ground
  2          teaspoons  paprika
  1           teaspoon  black pepper
  1           teaspoon  cumin
  1           teaspoon  oregano
     1/2      teaspoon  seasoned salt
     1/2      teaspoon  cayenne pepper

Mix all ingredients together well.  Store in an airtight container in a cool dry place.

Description:
  "Add a touch of spice to many different dishes witk this blend."
Yield:
  "6 tablespoons"
T():
  "0:05"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 90 Calories; 2g Fat (13.7% calories from fat); 4g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 696mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

Serving Ideas : Mix it in homemade plain yogurt for a delicious salad dressing or baked potato topping.

NOTES : I use this mixed with yogurt, sour cream, or ranch dressing to make toppings for all sorts of foods.

SEASONED SALT

Serving Size  : 0     Preparation Time :0:05
Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  salt
  2          teaspoons  sugar
     1/2      teaspoon  paprika
     1/4      teaspoon  turmeric
     1/4      teaspoon  onion powder -- OR granulated onion
     1/4      teaspoon  garlic powder -- OR granulated garlic
     1/4      teaspoon  cornstarch

Whisk it all together well.  Then store in a recycled spice jar with a shaker top in a cool dark place.

Description:
  "A clone of the famous Lawry's Seasoned Salt"
Yield:
  "1/4 cup"
T():
  "0:05"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 44 Calories; trace Fat (4.1% calories from fat); trace Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 12791mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

NOTES : I tend to multiply the recipe to make 1-2 cups at a time because we use season salt daily.

CELERY POWDER AND CELERY SALT

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  dried celery -- for powder
     1/4           cup  celery seed -- for powder

  1         tablespoon  celery seed -- for salt
  2        tablespoons  salt -- for salt

POWDER:

pulverize the two ingredients together in a blender, food processor or with a mortar and pestle.



SALT:

Pulverize the seed into a powder and blend with the salt.  It is suggested you make this in small batches to preserve the aroma.  Storing in an airtight container helps keep the aroma longer.

Description:
  "Who knew it was so simple?"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 127 Calories; 8g Fat (48.9% calories from fat); 6g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 12842mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat.

CAJUN SEASONING MIX

Recipe By     :Tasty kitchen.com for the original recipe
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2    tablespoons  salt
  1         tablespoon  oregano
  1         tablespoon  paprika
  1         tablespoon  cayenne
  1         tablespoon  ground black pepper
  1         tablespoon  granulated garlic

Mix all the ingredients together well.

Store in an airtight container in a cool, dark place.

Description:
  "An inexpensive homemade version of this costly seasoning."
Yield:
  "7 1/2 tablespoons"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 95 Calories; 3g Fat (19.0% calories from fat); 4g Protein; 20g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 15997mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat.

BOUQUET GARNI AKA: FINES HERBES

Serving Size  : 6     Preparation Time :0:00
Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2    tablespoons  dried parsley flakes
  1         tablespoon  dried celery flakes
  1              whole  bay leaf -- crumbled
  2          teaspoons  dried thyme leaves
  2          teaspoons  dried marjoram leaves
  6              whole  4 inch squares cheese cloth
                        string

Mix all the herbs together.

Lay out the 6 squares separately. Put 2 tablespoons of the her mix on each square.  Pull up the corners and sides of the cheese cloth to form a bunddle.

Tie each bundle with string.  Makes 6 bundles

Store the bundles in a labeled airtight container.  When using place the entire bundle still in the cheese cloth in the pot.

Description:
  "When you only need a small amount for an occasional recipe why spend big money for one recipe?"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): trace Calories; 0g Fat (0.0% calories from fat); 0g Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium.  Exchanges: .

ALL PURPOSE SEASONING

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  salt
  1 1/2      teaspoons  garlic powder
  1 1/2      teaspoons  onion powder
  1 1/2      teaspoons  paprika
  1 1/4      teaspoons  ground thyme
  1           teaspoon  ground red pepper
     3/4      teaspoon  ground black pepper
     3/4      teaspoon  dried oregano
     1/4      teaspoon  chili powder

Mix together well and store in a cool, dark, dry place.

Description:
  "Mix up your own and adjust it to your family's tastes."
Yield:
  "1/4 cup"
Start to Finish Time:
  "0:05"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 45 Calories; 1g Fat (13.0% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6407mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.

CHILI POWDER

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  dried red chili pepper -- OR 3/4 cup red pepper flakes
     1/4           cup  cumin
  2        tablespoons  garlic powder
  1         tablespoon  oregano
  1         tablespoon  cayenne -- or to taste

If using the whole chili peppers remove seeds and shred the pod.

Put all ingredients in a blender or food processor and pulverize.  WARNING; LET THE POWDER SETTLE BEFORE OPENING THE LID

Store in an air tight container that is clearly leveled.  If you are making more than one level of heat be certain to put the heat level on your label.

Description:
  "Adjust the temperature in this kitchen staple."
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 176 Calories; 7g Fat (29.4% calories from fat); 8g Protein; 29g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 47mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Fat.

CREAMY DILL CRUDITE DIP MIX WITH USAGES

Serving Size  : 20    Preparation Time :0:05
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20       tablespoons  dried chives
  10         teaspoons  dill weed
  20         teaspoons  garlic salt
  10         teaspoons  paprika

                        For 2 cups of dip:
  1         tablespoon  lemon juice
  1                cup  mayonnaise
  1                cup  sour cream -- OR lowfat yogurt
  2                  t  dip mix above

Mix all ingredients together well with a whisk.

Store in an airtight container in a dark, cool, dry place.



TO USE:

Mix the ingredients of the dip together thoroughly and chill for at least one hour

Description:
  "A tradional sour cream dip for a number of uses."
Yield:
  "2 1/2 cups"
T():
  "0:10"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 113 Calories; 12g Fat (88.7% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 2120mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Use for dipping raw vegetables in.  As an accompanient to hot wings, pizza, mozzarella sticks or to top baked potatoes.

ONION OR GARLIC POWDER OR SALT

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        dried minced onion -- OR dried minced garlic

TO MAKE THE POWDER:

Put the minced onion or garlic in a blender or food processor and pulverize.  To determine how much you need to make a certain amount of either one.  1 tablespoon of your powder equals 2 tablespoons of the dried minced onion or garlic.  The 2 tablespoons of dried minced onion equals 1 medium onion which equals 1/2 cup chopped onion. A scant 1/4 teaspoon of your powder equals 1 clove of garli. .

TO MAKE THE SALT:

Mix 2 tablespoons of the powder with 1/4 cup salt.  store in an airtight container.

Description:
  "Simple to make and a kitchen staple."
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium.  Exchanges: .

CARRABBA'S SEASONING FOR OLIVE OIL BREAD DIP

         Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Equal amounts of all or to taste on each one -- dried on all
                        crushed red pepper flakes
                        pepper
                        kosher salt
                        rosemary
                        oregano leaves
                        parsley
                        basil
                        granulated garlic

Mix all the ingredients together well and store in a labeled airtight container.

For dipping simply put in a small bowl or on a plate and add extra virgin olive oil.

For toasted bread, mix with extra virgin olive oil and spread on bread then toast

For toasted cheese bread mix with your choice of cheeses toast the bread first, brush with olive or melted butter lightly then add the cheese blend and toast again until the cheese melts.

As a vinegarette place the desired amount of seasoning mix in a jar with a tight fitting lid with vinegar of your choice and olive oil.  Seal and shake until blended.

As a creamy salad dressing, mix with buttermilk dressing mix and make the mix as usual.

For a marinade mix with oil, vinegar and water .

As a dip with sour cream, yogurt, mayo or a combo of any or all thin with buttermilk or sweet milk if needed.

Description:
  "Now you don't have to go out to get this tasty dipping blend."
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium.  Exchanges: .

NOTES : When using this mix for salad dressings or dips it is best to chill it atleast 30 minutes before using.

DIETERS BUTTER

                     
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  butter -- room temperature
  2               cups  milk
  4        tablespoons  unflavored gelatin
                        salt -- to taste

Cut the butter into pats and place in a mixing bowl.

Place milk in a sauce pan and sprinkle the gelatin over the top of it.  Heat slowly at the lowest possible heat, stirring constantly to dissolve the gelatin completely.

Once the gelatin is completely dissolved pour the gelatin mixture slowly into the butter, beating as you do so.  Continue to beat the butter until there is no more liquid or air bubbles.

Place into storage containers and refrigerate for several hours to solidify.

Description:
  "For spreading and not cooking, a way to get the taste of butter with fewer calories."
Yield:
  "4 cups"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 3780 Calories; 384g Fat (89.5% calories from fat); 24g Protein; 77g Carbohydrate; 0g Dietary Fiber; 1061mg Cholesterol; 4139mg Sodium.  Exchanges: 2 Non-Fat Milk; 76 1/2 Fat; 3 1/2 Other Carbohydrates.

Serving Ideas : Use as a spread only, not for cooking.

WHIPPED BUTTER

                     
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             sticks  butter -- room temperature
                        ice cubes -- equivalent to 1 tray full
                        water

Using a metal double boiler  put the softened butter in the top part.

Place the ice in the bottom segment and fill the bottom pan with cold water to where it surrounds the bottom of the top section.

Using a mixer beat the butter until it starts to look like frosting.  Continue beating until it gets lighter and color and then starts to stick to the beaters.  Scrape the bowl several times as you do this.

When it starts to stick to the inside of the beaters stop beating and transfer to your storage container.  Refrigerate for several hours until the butter is firm before using.

Description:
  "Stop paying extra at the grocery store for whipped butter when you can easily make your own"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1626 Calories; 184g Fat (99.5% calories from fat); 2g Protein; trace Carbohydrate; 0g Dietary Fiber; 497mg Cholesterol; 1873mg Sodium.  Exchanges: 36 1/2 Fat.

BUTTER BALLS FOR WHITE SAUCE

                     
Serving Size  : 0     Preparation Time :0:00
Categories    : Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  flour
  2        tablespoons  salt
     1/2      teaspoon  white pepper
  4             sticks  unsalted butter -- room temperature

Line 2 cookie sheets with either wax paper or parchment paper.

In a bowl combine dry ingredients.

In a large bowl cream the softened butter until light and fluffy.

blend in the dry ingredients.  Mix well

Drop mixture by tablespoons full onto the cookie sheets.

Freeze until hard, then remove from cookie sheet and place in a freezer container that is labeled and dated.  Return to the freezer.

TO USE:

Remove the desired number of butter balls from the freezer, 1 ball for each cup of milk you use to create 1 cup of white sauce.

Place in an appropriate size sauce pan along with the correct amount of milk for the number of butter balls you are using.

Over medium heat use a whisk to constantly stir and break up the butter balls until the mixture thickens and boils.

Description:
  "The basic sauce for so many vegetables and soups."
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Per Serving (excluding unknown items): 4166 Calories; 370g Fat (79.0% calories from fat); 30g Protein; 192g Carbohydrate; 8g Dietary Fiber; 993mg Cholesterol; 12845mg Sodium.  Exchanges: 12 1/2 Grain(Starch); 73 1/2 Fat.

Serving Ideas : Use as a white gravy for various meals or as the cream mixture for creamed vegetables or in a variety of dishes.

STREUSEL TOPPING MIX

Serving Size  : 0     Preparation Time :0:00
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  Brown Sugar -- packed
     2/3           cup  flour
  2               cups  chopped pecans
  1              stick  butter -- sofened
                       

Mix ingredients together well and refrigerate or freeze

To use top your dish and then bake at 350 (or the cooking time for your recipe) until the butter is melted and the sugar is partially caramelized.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 3794 Calories; 254g Fat (57.8% calories from fat); 28g Protein; 389g Carbohydrate; 20g Dietary Fiber; 248mg Cholesterol; 1054mg Sodium.  Exchanges: 7 Grain(Starch); 1 Lean Meat; 49 1/2 Fat; 18 1/2 Other Carbohydrates.

Serving Ideas : To top baked goods, sweet potatoes, carrots and similar foods.

LEMON OR CITRUS BUTTER

Serving Size  : 0     Preparation Time :0:00
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              stick  unsalted butter -- room temperature
  2          teaspoons  grated lemon zest -- or other citrus zest
  1           teaspoon  Kosher salt

Mix ingredients together well.  Best if the flavors are allowed to mingle for awhile before use.  Store in the refrigerator

Description:
  "For seafood, veggies or fruit a bright touch of citrus."
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Per Serving (excluding unknown items): 813 Calories; 92g Fat (99.5% calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 248mg Cholesterol; 1892mg Sodium.  Exchanges: 18 1/2 Fat.

RUM OR BRANDY BUTTER

                           RUM OR BRANDY BUTTER

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  brown sugar -- packed
  1              stick  unsalted butter -- room temperature
     1/4           cup  dark rum -- or brandy
     1/4      teaspoon  cinnamon
     1/4      teaspoon  nutmeg

Mix all ingredients together well.  Store in the refrigerator.

Description:
  "Can be used as a spread or put in tart shells."
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Per Serving (excluding unknown items): 1800 Calories; 92g Fat (48.2% calories from fat); 1g Protein; 222g Carbohydrate; trace Dietary Fiber; 248mg Cholesterol; 102mg Sodium.  Exchanges: 0 Grain(Starch); 18 1/2 Fat; 14 1/2 Other Carbohydrates.

Serving Ideas : On toast or crackers or in a baked tart shell.

NOTES : Other alcoholic beverages could be substituted as well, adjust the spices to your taste.

CINNAMON SUGAR BUTTER

                          CINNAMON SUGAR BUTTER

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              stick  unsalted butter -- room temperature
     1/2           cup  sugar
  1 1/2      teaspoons  ground cinnamon
  1           teaspoon  vanilla
  1               dash  nutmeg -- optional

Mix all ingredients together well.  Store in the refrigerator.

Description:
  "For cinnamon toast, a splash of goodness in hot cereals or other goodies that need just a little cinnamon sweetness"
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Per Serving (excluding unknown items): 1223 Calories; 92g Fat (66.4% calories from fat); 1g Protein; 104g Carbohydrate; 2g Dietary Fiber; 248mg Cholesterol; 14mg Sodium.  Exchanges: 0 Grain(Starch); 18 1/2 Fat; 6 1/2 Other Carbohydrates.

Serving Ideas : On cinnamon toast, topping hot cereals, pancakes, waffles, sweet breads, biscuits the list is long.

HONEY BUTTER WITH VARIATIONS

                     
                      HONEY BUTTER WITH VARIATIONS

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              stick  unsalted Butter -- at room temperature
     1/3           cup  Honey

Mix ingredients together well and store in the refrigerator.

CINNAMON HONEY BUTTER:  add 1/2 tsp cinnamon to the mixture above.

HONEY ORANGE BUTTER: Decrease honey to 2 tablespsoons, add in 1 1/2 teaspoon grated fresh orange peel, 1/2 teaspoon strained fresh orange juice and 1/4 teaspoon cardamon.

Description:
  "Who doesn't love honey butter on hot yeast rolls.  These recipes can be used for that and much more."
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Per Serving (excluding unknown items): 1157 Calories; 92g Fat (68.7% calories from fat); 1g Protein; 93g Carbohydrate; trace Dietary Fiber; 248mg Cholesterol; 17mg Sodium.  Exchanges: 18 1/2 Fat; 6 Other Carbohydrates.

NOTES : T here are many ways to use this sweetness from on hot breads, pancakes and waffles to top sweet potatoes.

CHEESE BUTTERS

                              CHEESE BUTTERS

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              stick  unsalted butter -- at room temperature
                        Cheese(s) of choice -- 1/2 -3/4 c grated or crumbled

Mix together these ingredients well for the flavors listed.

ROQUEFORT BUTTER: mix in crumbled Roquefort cheese and one teaspoon Worcestershire sauce.

ITALIAN GARLIC BUTTER: mix in any one or a mixture of Italian cheeses like mozzarella, Parmsaen, Romano add garlic to taste.

TEX-MEX BUTTER: mix in any one or a mixture of Mexican cheeses like Caquita, Pepper Jack, Cheddar, Queso add seasoning such as chili powder, cumin, pepper flakes to taste.

Description:
  "Buttery cheeses to use in a myriad of ways."
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Per Serving (excluding unknown items): 813 Calories; 92g Fat (99.5% calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 248mg Cholesterol; 12mg Sodium.  Exchanges: 18 1/2 Fat.

Serving Ideas : To top potatoes, pasta or to melt on toasted crusty bread.

NOTES : These are just a few examples.  Let your imagination run wild with all the cheeses you could use to create wonder toppings.

Nutr. Assoc. : 0 0

CHICKEN KIEV AND CHICKEN CORDON BLEU

                   
* Exported from MasterCook *

                               Chicken Kiev

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              whole  boneless skinless chicken breast
  6                tbl  herb butter of choice
  1                cup  Panko bread crumbs
  2                tbl  flour, all-purpose
                        Olive oil for frying
                        butter to flavor olive oil with, optional
  1              whole  egg -- beaten

Make your favorite herb butter or herb butter with cheese and freeze until hard ahead of time.

Lay the chicken breast between two pieces of plastic wrap and pound until the breast is a uniform thickness all over of about 1/4 " or so with a rolling pin or similar heavy object.

Repeat with all the breasts.

starting at one end of the breast place 2 tbl of the herb butter and then roll the breast up aroudn the pat jelly roll fashion. .  Use a toothpick to hold the roll closed if necessary.

Make an egg wash with the egg and about 2 tbl water beaten together.

Mis the flour and bread crumbs together in a separate bowl.

Dip each breast roll first in the egg wash then in the bread crumb mixture.

Heat oil and optional butter in a skillet to approximately 350 F.

Fry the kiev's on all sides until the chicken is thoroughly cooked OR you can lightly brown them and then place on a baking sheet and bake in a 340 oven for 20 minutes or so if you prefer.

VARIATIONS:

Fill the chicken breast not only with the herb butter, but add vegetables like finely chopped broccoli.

Chicken Cordon Bleu.  Add a thin layer of ham, and a thin layer of cheese of your choice to the chicken breast before adding the butter and rolling it up.  I recommend the baking method for this one as it will be thicker.

Description:
  "A variety of different flavors can be achieved by changing the herb butter you use."
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Per Serving (excluding unknown items): 588 Calories; 5g Fat (8.6% calories from fat); 65g Protein; 64g Carbohydrate; 2g Dietary Fiber; 208mg Cholesterol; 178mg Sodium.  Exchanges: 4 Grain(Starch); 8 Lean Meat; 0 Fat.

NOTES : I have substituted boneless, skinless chicken thighs for this recipe with no real difference in taste.

Nutr. Assoc. : 0 0 0 0 0 0 0

HERB BUTTERS

                     
* Exported from MasterCook *

                               HERB BUTTERS

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Condiments                      Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter -- softened
                        ingredients listed below  for each individual butter

CHIVE: 4 tbl snipped chives and 1 tsp of fresh lemon juice to use on fish, poultry or potatoes

CHILI : 1 tsp chili powder, 1/4 tsp garlic salt and a pinch of ground cumin.  Use on Crusty breads, corn and popcorn.

CURRY: 1 tsp curry powder, and 1 tsp lemon juic.  For poultry, lamb, green veggie and rice.

DILL: 2 tbl snipped fresh dillweed OR 1/4 tsp dry dillweed and 1 tsp lemon juice.  For seafood, lamb, potatoes, rice and spinach

HORSERADISH: 3 tbl horseradish and 1 tsp of lemon juice.  Use on roast or corned beef for sandwiches

MUSHROOM: 3 tbl duxelles and 1 tsp lemon juice for green vegetables, roasts and poultry.

MUSTARD: 2 tbl prepapred Dijon mustard.  Use on ham or beef sandwiches and spinach.

PAPRIKA: 1 tsp paprika, 1/4-1/2 tsp dry white wine OR lemon juice.  For poultry and potatoes

PARSLEY: 3 tbl finely minced fresh parsley OR 1 5bl dried parsley flakes, 1 dash of Tabasco sauce and 1 tsp lemon juice.  Add this to poultry, seafood, green vegetables or potatoes.

GARLIC--VERSIONS 1 & 2: use either 1 tsp garlic salt, OR 1/2 tsp garlic powder (OR granulated garlic) 1 tsp lemon juice.  For garlic bread, green veggies, all meats, poultry and seafood.

GARLIC -VERSION 3: melt butter in a small sauce pan on a low heat and add 1 clove minced garlic.  Cook until the garlic is tender and the flavor is infused.  Let cool stirring occasionally to blend the butter well then refrigerate or freeze.

Garlic-VERSION 4 and More.  Make any of the first three versions, but add in 1/2-1 cup grated cheese of your choice.

TARRAGON: 1 tbl. dried tarragon. 1 tsp ground black pepper, salt to taste , 2 tbl minced shallots, 1 1/2 tsp lemon juice.  Roast beef and steak are best for this, but can also be used on potatoes.

Description:
  "Make up ahead of time and keep in the refrigerator or freezer for adding quick flavor to breads, vegetables and meats."
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Per Serving (excluding unknown items): 813 Calories; 92g Fat (99.5% calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 248mg Cholesterol; 937mg Sodium.  Exchanges: 18 1/2 Fat.

Serving Ideas : Use these butters to flavor snack chips, pastas, potatoes and other vegetables, beef, lamb, poultry and seafood or to spread on bread toasted or plain.

NOTES : All these butters will keep in the refrigerator 3-4 days.  For longer storage form into a log on a piece of plastic wrap and wrap tightly.  Freeze until firm then place the wrapped log into a freezer or vacuum sealed bag that has been clearly labeled and return to the freezer.  The flavored butters can then be cut  to the amount you want with a knife that has been heated under hot water easily,  The remainder can be re-wrapped and returned to the freezer immediately.

Nutr. Assoc. : 0 0

CLARIFIED BUTTER, GHEE AND BEURRE NOISETTE

                Clarified Butter, Ghee and Beurre Noisette

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  Unsalted butter -- will reduce down to 3 oz.

Starting with the least cooked of the three butters CLARIFIED BUTTER

Cut the butter into cubes and melt in a heavy skillet over a very low heat.  This is not a recipe you can rush.

Simmer gently on a low heat until the foam rises to the top.  WARNING! The butter may splatter some to be careful to avoid getting burned.

Once it stops splattering and all the foam has risen to the top skim the foam off with a spoon.  Place this in a jar to store in the fridge to use to flavor vegetables, put in oatmeal or similar uses. Do not worry about trying to get all the foam the rest will be removed in the straining stage.

Line a mesh strainer with a few layers of cheesecloth.  Place the strainer over a heat proof bowl or pan.

Pour clarified butter through the lined strainer to get the rest of the milk solids out.  Do not scrape the solids in the skillet into your strainer, but those with the foam.

Put the strained slightly cool clarified butter in a lidded storage container.  It will keep for 3 to 6 months.



GHEE is often in Indian cooking.  It is sometimes seasoned with tummeric, fenugreek or other spices. and be used in any recipe Clarified Butter is used.

Simply cook the butter a little longer to reduce some of the moisture (thus lowering your yield) and let it get a little darker.



BEURRE NOISETTE  is cooked even longer until it is a nutty brown.  It can either be skimmed or not skimmed and is great on steamed vegetables.

Description:
  "Butters used in cooking at slightly higher temperatures. These are generally very expensive to buy ready made,  so make them far cheaper."
Yield:
  "3 ounces"
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Per Serving (excluding unknown items): 813 Calories; 92g Fat (99.5% calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 248mg Cholesterol; 12mg Sodium.  Exchanges: 18 1/2 Fat.

Serving Ideas : As a cooking oil, over vegetables and meaat or mixed into recipes.  A butter without the milk solids.

NOTES : Clarified Butter, Ghee and Beurre Noisette are basically the same thing with the only difference being the length of time the unsalted butter is slow cooked.  Ghee may be seasoned with spices such as tummeric or fenugreek and is often used in Indian cooking.  The entire purpoe, other than flavor is to creat a butter you can use for long periods of cooking or at a higher heat and to avoid burning the butter.

Please note your butter will reduce by approximately 25% so if you have a recipe for a specific amount start with 1/4 more to get the desired amount.

Nutr. Assoc. : 0

Cherry Bread Pudding

  Cherry Bread Pudding

Recipe By     :C. J (Jan) Patterson
Serving Size  : 9     Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             slices  stale bread, or equivalent of any bread -- cubed small or crumbled and either dried or toasted.
  2              whole  eggs -- slightly beaten
     1/2           cup  sugar
  1                cup  milk
  1                cup  dried cherries
  2          teaspoons  almond extract, or to taste
  4        tablespoons  unsalted butter

Place butter in your baking pan and then place in oven

Preheat oven to 350, removing baking pan once the butter is melted.  Spread the butter on the bottom and up the side of the pan.

In the meantime mix eggs, sugar, milk, cherries and almond extract together and pour over the bread pieces that are in a large bowl . Stir occasionally to help the bread soak up the liquid.

Cool the baking pan slightly so glass ones won't crack when you add the pudding.

Stir the bread mixture one final time and place in the cooled baking dish.  If it isn't fairly soupy add more milk, unless it is really dry, If too dry make more of the liquid mixture and add it.

Bake uncovered at 350 for 35-45 minutes or until set.

Serve either warm or at room temperature.

Description:
  "A twist on the standard bread pudding that is oh so good"
Start to Finish Time:
  "0:01"
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Per Serving (excluding unknown items): 175 Calories; 7g Fat (36.6% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 32mg Sodium.  Exchanges: 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Serve warm or cold plain, or with whipped cream, ice cream or a suitable dessert sauce.

NOTES : This recipe can have endless variations just by changing the dried fruit and extract. Here are some examples:
Blueberry- dried blueberries in place of the cherries, a little lemon zest and slightly less lemon extract or juice.
Strawberry- dried strawberries, and either strawberry extract or juice or vanilla
Cinnamon raisin-raisins, vanilla and cinnamon (about 1/2 tsp or to taste)
Pecan-chopped pecans add some brown sugar in place of part or all of the white sugar.
Tropical--any mixture of dried coconut, pineapple, mango etc and vanilla extract.

You can use fresh fruit but you may need to adjust your sugar and liquid mixture slightly.

Nutr. Assoc. : 0 0 0 0 0 0 0