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.

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.

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.

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.