I'll Share My Recipe if you Share Yours Jan 6

12 years ago

Here are a couple of dry mixes to keep on hand for convenience and to save money.

Recipe via Meal-Master

CHICKEN-FLAVORED RICE MIX.

2 ts Dried Tarragon

4 c Uncooked Long-Grain Rice

2 ts Dried Parsley Flakes

4 tb Instant Chicken Bouillon

1/4 ts White Pepper

1 ts Salt

Combine all ingredients in a large bowl. Stir until evenly distributed.

Put about 1 1/3 cups mixture each into three 1- pint airtight containers.

Label. Store in a cool, dry place. Use within 6 to 8 months.

Makes about 4 cups

1 1/3 cups Chicken flavoured rice mix

2 Cups of Cold Water

1 Tbs. Butter or Margarine

Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed.

Makes 4 to 6 servings.

CREAMED SOUP/SAUCE MIX

2 cups Non-fat dry milk

3/4 cup Cornstarch

1/4 cup Instant chicken bouillon

2 tablespoons Dried onion flakes

1 teaspoon Crushed dried thyme

1 teaspoon Crushed dried basil

1/2 teaspoon Pepper

Combine all ingredients and store in airtight container.

To substitute for one can condensed soup:

Mix 1/3 cup of dry mix with 1 1/4 cup water in saucepan. Cook and stir until thickened. Add cheese, mushroom bits or celery to duplicate the canned soup in the recipe.

Comments (3)

Marilyn Sue McClintock
12 years ago
Scalloped Potatoes

Ingredients:
1/3 cup chopped onion
5 tablespoons butter or
margarine
5 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon pepper
5 cups milk
6 cups thinly sliced potatoes
Directions:
1. In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
2. Place half of potatoes in a greased 3-qt. baking dish. Pour half of sauce over potatoes. Repeat layers. Bake, uncovered, at 350 degrees F for 60-70 minutes or until potatoes are tender and top is lightly browned. Serve immediately.

Sue
nodakgal
12 years ago
I've made coffee creamer several times the past month. I like it much better then the ones I have bought. Not as much chemical,preservatives and artificial crud.This Vanilla one I've been stuck on, made 3 times now. I want to try the Pumpkin next.

Homemade Coffee Creamer, Version 1
1 14 oz. can sweetened condensed milk (can use the lowfat version too)
1 1/2 cups skim (no fat milk)milk (you can also use soy or rice milk if you need to avoid excessive lactose)
For vanilla flavored creamer use 1 tablespoon vanilla.

Mix the two ingredients together very well, either by whisking or by shaking in a tightly-lidded container. This mixture will keep in the refrigerator for up to two weeks. It does need to be shook/stirred well before using, the condensed milk will settle to the bottom.

Pumpkin Spice

1 cup whole milk
1 cup heavy cream
3 tablespoons pureed pumpkin
1 teaspoon pumpkin spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Whisk together milk, cream, pumpkin, pumpkin spice, and maple syrup in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the vanilla extract. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.
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patti43
12 years ago
Hey, what happened to my post? Oh well, I know what happened because I do it a lot. I forgot to hit submit. Sigh!

I may have posted this but it bears repeating anyway.

MONTEREY SPAGHETTI (Crockpot)

1/4 lb. spaghetti, broken into pieces
1 egg, beaten
1 c. sour cream
1/4 c. grated Parmesan cheese
1/8 tsp. crushed garlic
3 c. Monterey Jack cheese, divided
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 can French fried onions (6 oz.), divided

In a large pot with boiling salted water, cook spaghetti until al dente. Drain.

In a large bowl mix together the egg, sour cream, grated Parmesan cheese, and minced garlic. Mix in cooked and drained spaghetti, 2 cups grated Monterey Jack cheese, thawed spinach, and half of the French fried onion. Stir contents just until blended. Transfer to a greased slow cooker.

Cover and cook on low for 6 to 8 hours or high heat for 3 to 4 hours. In last 30 minutes of cooking, turn to high if cooking on low and add remainder of grated Monterey Jack cheese and French fried onion to top of casserole. Serve when cheese is melted.

I'll Share My Recipe if you Share Yours Jan 6

Comments (3)

Marilyn Sue McClintock

nodakgal

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patti43

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