4 cups unbleached white flour
2/3 cup instant non fat dry milk
1 tsp salt
3 tbsp double acting baking powder
1/2 cup good veretable oil

Mix flour, milk, salt and baking powder together in blender or food processor. Mix well, then blend in the oil. Empty into covered container, and store in fridge until needed. This yields about 5 cups of mix. Each cup of mix makes about six biscuits.

To make biscuits: add 1/2 cup water to each 1 cup of mix. Roll out dough 1/2 inch thick on lightly floured board, cut into biscuits & bake on a greased cookie sheet in a pre heated 425 deg. oven for approx. 10 minutes.

Stir together the following ingredients to make one 1/4 cup serving, and store them in an airtight, pint sized jar:

1 tsp. dried lemon peel
1/8tsp. garlic powder
1/2 tsp. pepper
1 tsp. oregano
2 tbs. grated parmesan cheese

To make Ceasar Dressing: Leave contents in the jar. Add to it 1/2 cup olive oil and 1/4 cup freshly squeezed lemon juice. Shake the jar vigorously!!! Chill in the fridge and serve with a big tossed salad with large croutons. Try some grilled chicken on top!!

Chili Seasoning Mix

1 cup sweet green pepper flakes (available in most supermarkets)
3/4 cup chili powder
1/4 cup ground cumin
1/2 cup onion flakes
1/4 cup parsley flakes
1 teaspoon garlic flakes
1/2 teaspoon red pepper flakes

Place all ingredients in a 1 quart jar, cover tightly and shake well to mix. Store in a cool, dark dry place for up to 2 months. Makes 2 3/4 cups 1/2 cup mix = calories 124, total fat 5g, saturated fat 0, sodium 243 mg,

TO MAKE CHILI CON CARNE: In a medium size heavy saucepan over moderate heat, brown 1 pound very lean ground beef and drain off any fat. Add 1 can (1 pound) low sodium tomatoes, drained and chopped, and 1 cup water or low sodium beef broth. Stir in 1/2 cup Chili Seasoning Mix. Reduce the heat and simmer, uncovered, for 20 minutes, stirring occasionally. Stir in 2 cups cooked and drained red kidney beans and heat through serves 4 Note: If using sweet chili powder rather than hot in mix, I add 1-2 Jalapeno peppers to chili. Ground Turkey also works well in place of Ground beef.

Cobbler Mix

1 cup all-purpose flour
1 tsp. baking powder
1 cup sugar
1 tsp. powdered vanilla

Combine and blend the ingredients in a small bowl. Store in an airtight container.

Attach this to the Jar

Berry Cobbler
4 cups fresh berries (blueberries, raspberries or boysenberries)
1/4 cup orange juice
1/4 cup sugar
1 tsp. cinnamon
1 cup unsalted butter, melted
1 egg
1 package Cobbler Mix

Preheat oven to 375 degrees F. In large mixing bowl combine berries, juice, sugar and cinnamon. Place berries in a 13x9-inch pan. In small mixing bowl blend the butter with the egg. Add the Cobbler Mix & stir until the mixture sticks together. Drop the cobbler topping by tablespoonfuls on top of the berry filling. Bake for 35 to 45 minutes or until the topping is golden brown and the filling is bubbling. Allow to cool for 15 minutes before serving.

Cornmeal Biscuit Mix

1 1/2 c Flour
1/2 c Yellow cornmeal
2 ts Baking powder
1/8 ts To 1/4 ground red pepper(optional)
1/2 c Butter
1/2 c Shredded cheddar cheese
2/3 c Milk

In bowl, stir together the flour, cornmeal, baking powder, and if desired, red pepper. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Stir in the cheese. Store in an airtight container in the refrigerator for up to 2 weeks.

To make Biscuits: Place 1 recipe mix in a bowl. Make a well in the center of the dry mixture. Add 2/3 cup milk all at once to the dry mixture. Using a fork, stir just till moistened. Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing it for 10-12 strokes or till dough is nearly smooth. Pat or lightly roll dough to 1/2" thickness. Cut the dough with a 2 1/2" biscuit cutter, dipping cutter into flour between cuts. Place biscuits on an ungreased cookie sheet and bake in a 450~ oven for 12-15 minutes or till golden. Remove biscuits from sheet and serve hot.

Creole Seasoning Mix

2 Tbs. plus 1 1/2 Tsp. Paprika
2 Tbs. Garlic Powder
1 Tbs. salt
1 Tbs. Onion Powder
1 Tbs. Dried Thyme
1 Tbs. Cayenne
1 Tbs. Pepper

Combine all ingredients. Store in an airtight container. Use to season chicken, seafood, steaks or veggies.

Replaces one packet of dried soup

4 tsp instant beef bouillon
8 tsp dried minced onion
1 tsp onion powder
1/4 tsp Bon Apetit seasoning

Mix together until evenly distributed. Makes the equivalent of 1 package of dry onion soup mix. Use to flavor dishes or reconstitute for soup.

For each cup of all purpose flour add:
1 1/2 tsp baking powder 1/2 tsp salt

Homemade Cream Soup Mix

2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup instant powdered bouillon (beef/chicken/vegetable)
2 tbs dried onion flakes
1 tsp basil leaves
1 tsp thyme leaves
1/2 tsp pepper

Combine all ingredients, mixing well. Store in an airtight container until ready to use. Note: I found small canning jars for this soup mix. I think they held about 1-1/2 cups worth. I should have made more and used bigger jars, everyone loves this mix. It tastes better than "cream of chicken soup" in a can!

To use in place of canned cream soups in casseroles or as a base for you own soups.

To substitute from one can of condensed soup: Combine 1/3 cup dry mix with 1-1/4 cups cold water in a sauce pan. Cook and stir until thickened. Add to casseroles as you would a canned product.

Italian Seasoning Herb Mix

1/3 c. dry crushed oregano
1/3 cup dry basil
2 Tbsp. rosemary
1/4 cup each thyme, sage, and marjoram

Makes 1-1/4 cups mix.

Potato Soup Mix

1-3/4 cups instant mashed potatoes
1-1/2 cups dry milk
2 Tb. instant chicken bullion
2 tsp. dried minced onion
1 tsp. dried parsley
1/4 tsp. ground white pepper
1/4 tsp. dried thyme
1/8 tsp. turmeric
1-1/2 tsp. seasoning salt

Combine all ingredients. in a bowl and mix. Makes 6 servings. Place in 1 quart canning jars to store.

Instructions to attach to jar: To serve: place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.

Poultry Blend Seasoning Mix

1 Tbsp rosemary, crumbled
1 tsp savoury, crumbled
1 tsp dry mustard
1/2 tsp thyme, crumbled
1/2 tsp paprika
1/2 tsp allspice

Combine all ingredients. Store in an airtight jar in a cool dry place. Note: This recipe easily doubles or triples.

1/3 cup beef bouillon granules
1/4 cup dehydrated onion flakes
1/2 cup split peas
1/2 cup ABC, small shell, or ring macaroni (any small shape pasta will do)
1/4 cup barley
1/2 cup lentils
1/3 cup non-instant white rice
tricolor spiral pasta

Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jars with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar.

Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.

Attach tag with cooking instructions:

In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad. ENJOY!!

Spaghetti Seasoning Mix

1 tb Instant Minced Onion
1 tb Cornstarch
1 1/2 ts Salt
1 ts Sugar
1 tb Parsley Flakes
2 ts Green Pepper Flakes
1/4 ts Instant Minced Garlic
3/4 ts Italian Sesonings

Combine all ingredients in a small bowl and blend well. Spoon mixture into a square of aluminum foil and fold to make airtight. Label package as Spaghetti Seasoning mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 1/3 cup) of mix.

Spaghetti Sauce: Brown 1 lb lean ground beef in a medium skillet over medium- high heat. Drain excess grease. Add 2 (8 oz) cans of tomato sauce, 1 (6 oz) can of tomato paste, 2 3/4 cups tomato juice or water, and the seasoning mix. Reduce heat and simmer 30 minutes, stirring occasionally. Makes 4 to 6 servings.

Vanilla Sugar

Add 1 vanilla bean cut in 1-inch pieces to 3 cups of white granulated sugar. Cover and let sit for 2 weeks before using or giving as a gift. Do not remove the beans. Store in an airtight container. Can be used for baking, cookie decorating, etc..

2 cups dried milk
1 cup all purpose flour
2 tsp salt
1 cup butter, margarine, or oil

Combine dry milk, flour and salt. Mix well. With a pastry blender, cut in butter, margarine or oil until mixture resembles fine crumbs. Put in an airtight container, store in refrigerator and use within 2 months. To make white sauce: combine ½ cup white sauce mix, 1 cup cool water, cook over low heat until smooth, stirring constantly. Season as desired, makes about 1-1/2 cups sauce.