Taco Seasoning Mix

From the Make-A-Mix Cookbook published a bazillion years ago. LOL  Trust me... if you saw the photos in it, you'd understand.  Still a very valuable resource, however.

For my *special* blend, I add an additional teaspoon of ancho chili powder as well as upping the oregano and cumin to 1 teaspoon each. 

Taco Seasoning

Ingredients

2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1/2 teaspoon crushed red peppers
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/2 teaspoon ground cumin

Instructions

Combine seasoning ingredients in a small bowl or container, package into small jar until ready for use.

To make tacos:

Brown ground beef and drain off fat. Add water and dry seasoning mixture. Bring to a boil and let simmer for 20-25 minutes. If mixture gets too thick before cooking is complete, add a small amount of water to thin. Serve on soft or hard taco shells topped with your favorite vegetables and sauce.

Homemade Cream-Style Soup Mix

Homemade Cream-Style Soup Mix

Cooking for One or Two Cookbook

This easy-to-make soup mix is great to have on hand for those nights when you need to whip up supper in a hurry. It's also a great substitute for canned cream soup in a recipe.

SERVINGS: 16
CATEGORY: Soup
METHOD:
TIME: Prep/Total Time: 5 min.

2 cups instant nonfat dry milk powder
1/2 cup plus 2 tablespoons cornstarch
1/2 cup mashed potato flakes
1/4 cup chicken bouillon granules
2 tablespoons dried vegetable flakes
1 teaspoon onion powder
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/8 teaspoon white pepper

In a food processor or blender, combine all the ingredients; cover and process until vegetable flakes are finely chopped. Store in an airtight container in a cool dry place for up to 1 year. Yield: 3 cups total.

Use as a substitute for half a 10-3/4-oz. can of condensed cream of chicken, mushroom or celery soup.

For half of a can of soup, in a microwave-safe dish, whisk together 2/3 cup water and 3 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes, whisking occasionally.

For mushroom soup, add 1/4 to 1/2 cup sauteed sliced mushrooms. For celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib.

Yield: 3 cups total.

Nutrition Facts:
One serving: 3 tablespoons Calories: 87 Fat: 0 g Saturated Fat: 0 g Cholesterol: 3 mg Sodium: 742 mg Carbohydrate: 15 g Fiber: 0 g Protein: 6 g

Caesar Salad Dressing Mix

Caesar Salad Dressing Mix

1 1/2  teaspoons     grated lemon peel
1/8  teaspoon      instant minced garlic
1/2  teaspoon      pepper
1      teaspoon      oregano
2      tablespoons   graded parmesan cheese

Combine all ingredients in a small bowl; stir until well blended.
Put mixture in a foil packet or 1-pint glass jar and label as Caesar Salad Dressing Mix.  Store in a cool dry place and use within 3 to 4 months.

Makes One 3/4 cup serving (3 Tablespoons) Caesar Salad Dressing:
Combine 1 pkg. of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar.  Shake until well blended.  Chill before serving.

Makes about 3/4 cup of Salad Dressing.

Vegetarian Rice Mix

Vegetarian Rice Mix

4      cups          raw long-grained rice
2      teaspoons     salt
4      teaspoons     onion flakes
4      teaspoons     red pepper flakes
3      tablespoons   instant vegetarian bouillon
4      teaspoons     celery flakes
4      teaspoons     green pepper flakes

Combine all ingredients in a large bowl; stir until well blended.
Put about 1 1/2 cups of mix into 3 1-pint containers and label as Vegetarian Rice Mix.  Store in a cool, dry place and use within 6 to 8 months.

Makes about 4 1/2 cups of mix. 

Vegetarian Rice: Combine 1 1/2 cups mix, 2 cups cold water, and 1 T
butter or margarine in a medium saucepan.  Bring to a boil over high
heat; reduce heat and cover. Cook for 15 to 25 minutes, until all liquid is absorbed.

Makes 4 to 6 servings.

Mexican Rice Mix

Mexican Rice Mix

4      cups          raw long grain rice
4      teaspoons     salt
1      teaspoon      dried basil
1/2  cup           green pepper flakes
5      teaspoons     parsley flakes

Combine all ingredients in a large bowl; stir until well blended.
Put about 1 1/2 cups of mix into three 1-pint airtight containers and label as Mexican Rice Mix.  Store in a cool, dry place and use within 6 to 8 months.

Makes about 4 1/2 cups of mix.  Mexican Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan.  Bring to a boil over high heat; cover and reduce heat.
Cook for 15 to 25 minutes, until liquid is absorbed.  Makes 4 to 6 servings.

Moist Deluxe Dark Chocolate Cake Mix

Moist Deluxe Dark Chocolate Cake Mix(Copycat-Duncan Hines)

Oh Yeah! Now I can make my own cake mixes just like the big boys! This would make a nice gift, along with a cake pan, large mixing spoon, some cocoa, maybe a pot holder, etc. Enjoy! Chocolate cake is popular all over the USA! New England, Southern, Mid West, Mid Atlantic, West and Southwest.

40 min | 10 min prep

1 cake

2 cups all-purpose flour
1 3/4 cups sugar
3/4-1 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons vegetable shortening
To make cake:
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs

Combine flour, sugar,cocoa, baking powder, baking soda, and salt. Now stir to combine. Add shortening, using electric mixer on medium speed to blend the shortening into the dry ingredients.

Completely mix shortening until you can't see any chunks. This is the mix which may be kept in a sealed container for several months.

To make the cake:.
Preheat the oven to 350*F. Grease sides and bottoms of two 9" baking pans, or one 9x13" pan. Lightly flour the greased pans. Blend the dry cake mix(above) with water, oil, and eggs in a large bowl with the mixer at low speed until just moistened. Kick up the speed to medium and mix about 2 more minutes.

Pour batter into pans and bake 30-33 minutes for the 9" pans and 35-38 minutes for the 9x13" pan.If you wish to make cupcakes, bake for 19-22 minutes.

Alfredo Noodles Mix

Alfredo Noodles Mix

1 c. instant nonfat dry milk
2 t. grated Romano or parmesan cheese
1/3 c. dried minced onion
1 t. garlic powder
1/2 tsp. salt
1/2 tsp. white pepper

Measure all ingredients into a large Ziploc bag, seal and shake to combine.

To use, combine 1/4 cup Noodles Mix with 2 tablespoons melted
butter and 1/4 cup milk. Toss with pasta.

For variety, add 1/4 cup grated Cheddar cheese in place of the
Parmesan cheese for a different taste.

Beef Gravy Mix

Beef Gravy Mix

1 1/3 cups instant nonfat milk powder
3/4 cup instant flour
3 tablespoons instant beef bouillon granules
1/8 teaspoon ground thyme
1/4 teaspoon onion powder
1/8 teaspoon ground sage
3 teaspoons brown sauce for gravy

Combine all except  in jar or vacuum seal bag.

Attach Tag:
Combine 1/2 c. Mix & 1 C. Water & 1 1/2 TBSP of Butter in a saucepan, whisking over med heat. Heat until smooth & thick, whisking constantly (2-3 minutes)

Beef Noodle Dinner Mix

Beef Noodle Dinner Mix

1 cup dry non-fat milk
1 TBS onion powder
1 TBS garlic powder
1 tsp Black pepper
1 tsp salt
1/4 tsp basil
1/4 tsp oregano
1 tsp Paprika
1/8 tsp Cayenne
4 Tablespoons Brown Gravy Mix
1/4 tsp ground celery seed
2 TBS Cornstarch

Measure all ingredients into a large Ziploc bag, seal and shake until well combined.  Makes approx 26 Tablespoons.

Beef Noodle Dinner

1- 12 oz package of egg noodles
1- 1/2 lb of lean ground beef
7-1/2 TBS of Beef Noodle Seasoning Mix
1 can mushroom stem and pieces, drained
6 1/2 cups water

Brown hamburger & Drain. Add mushrooms & hot water. Stir in the seasoning mix. Add the noodles and bring to a boil. Reduce heat to simmer, cover, cook 15-17 minutes.

Remove lid and let gently simmer until sauce has thickened, stirring occasionally.

All-Purpose Ground Meat Mix

All-purpose ground meat mix

5 lbs Ground beef, or turkey or -chicken
1 T Salt
2 cup Chopped celery
2 cup Chopped onion
1 cup Diced green pepper

Carefully brown the meat in pan adding the veggies, stirring well.

Remove from heat cool. Measure 2 cups of mix into vacuum seal bag, seal, label and freeze.

Shake and Bake

Shake and Bake

2/3 cup nonfat dry milk

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. dry mustard

2 tsp. paprika

2 tsp. powdered chicken bouillon (Wylers)

1 tsp poultry seasoning

1 tsp. parsley

1 tsp. onion flakes

Mix together and bag it! Can be used on chicken or fish, just Shake and Bake!

Almost Hamburger Helper

Almost Hamburger Helper
2 cups nonfat dry milk
1 cup cornstarch
1/4 cup beef bouillon powder
2 tablespoons onion flakes
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon black pepper
2 tablespoons dried parsley
1 tablespoon garlic powder
Mix the ingredients together and store in an air-tight container.

Use mix as a base for the following dinners.

Chili Mac:
1 lb ground beef, browned and drained
1 c water
1/2 c macaroni noodles (uncooked)
2 cans chopped tomatoes
1 T chili powder
1/2 cup mix
Combine all and simmer 20 minutes or until macaroni is cooked

Stroganoff:
1 lb ground beef, browned and drained
2 c water
1/2 c mix
2 c uncooked egg noodles
1/2 cup sour cream
Combine all except sour cream.

Simmer 20 minutes or until noodles are tender.

Stir in sour cream and serve.

Potato Beef Casserole:
1 lb ground beef, browned and drained
3/4 c water
6 potatoes, peeled and thinly sliced
1 c frozen mixed veggies
1/2 cup mix
Combine all and simmer, covered, until potatoes are tender,

about 30 minutes, stirring occasionally. Remove cover

and cook until excess water is evaporated.

Quick Lasagna:
1 lb ground beef, browned and drained
1/2 c mix
1 onion, chopped
2 c water
16 oz tomato sauce
3 c lasagna noodles, uncooked, broken in bits
1/4 c parmesan cheese
2 c mozzarella cheese, shredded
Combine all except mozzarella in large skillet.

Bring to a boil, let simmer for 15 minutes or until

noodles are cooked. Top with mozzarella.

Turn off heat and let cheese melt.

Buttery Garlic Rice Mix

Buttery Garlic Rice Mix
Ingredients:
1 cup long grain white rice or brown rice
2 chicken bouillon cubes
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon turmeric
2 teaspoons dry parsley

Directions:
Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and seal and the container. Store on the pantry shelf. Make several at a time for the most convenience.

To Prepare:
Combine 2 tablespoons margarine, 1 package of Buttery Garlic Rice Mix and 2 cups water in a 2 quart saucepan. Bring the mixture to a
boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done.

White rice should cook for 20 minutes and brown rice should cook for 45 minutes. Serve hot.