Tip of the Week April 26th

Corrected: Tip of the week 4/26
Homemade pre-mixed foods, they're economical and easy to make.
By Linda Gabris "Backwoods Home Magazine"

These recipes may be divided or multiplied.
Of course, these recipes can be made in smaller batches to test drive and when you perfect them, they can then be made into larger batches.

Basic Biscuit Mix without shortening
This mix makes good "old-fashioned" baking powder type biscuits.
It will store indefinitely in an air tight container in a cool dry place.
10 cups flour
10 Tbsp.(2/3 cup) baking powder
2 tsp. salt
4 tsp. cream of tartar
4 Tbsp. sugar
Measure ingredients in a bowl, mix well, and store in an air tight container in a cool dry place.
To make biscuits: Measure 2 cups mix into a bowl. Cut in 6 Tbsp. butter,, margarine or shortening until crumbly. Stir in 1 cup milk (buttermilk for fluffier biscuits). Turn onto floured board and knead for half a minute. Do not overwork the dough. Pat into a 1/2-inch thick circle and cut with a biscuit cutter. Place on ungreased baking sheet. Bake in a preheated oven at 450degF for 15 to 20 minutes or until puffed and golden browned. Makes about one dozen biscuits.

Basic Biscuit Mix with shortening
10 cups flour
2 cups instant milk powder
10 Tbsp.(2/3 cup) baking powder
2 tsp. salt
2 cups vegetable shortening at room temperature (or shortening powder to equal)
Measure dry ingredients in a bowl, cut in shortening until a fine crumble. Usen1 cup--more or less water or milk-per two cups mix. Proceed as above..

Variations:
Use as a lid for pot pie--prepare one batch biscuit mix as above, add 1 tsp. (more or less to suit) of dried crushed mixed herbs (basil, oregano, thyme, parsley) to the dry ingredients. Roll out into a lid to fit pie.
Use as a lid for fruit pudding, cobblers, or any sweet dish needing a top--prepare one batch of biscuit mix as above, adding a pinch grated orange rind, ground cinnamon, nutmeg, and /or cloves to taste to the ddry ingredients. Roll out into a lid to fit over your dish. A little brown sugar can be added for a sweeter, darker crust.

Chicken Noodle Soup Mix
2 cups medium egg noodles
3 cups instant chicken bouillon powder (dried bulk chicken soup mix works well)
2 Tbsp.(1/8 cup) onion flakes
3 Tbsp. dried parsley
2 Tbsp. dried basil
1 tsp. black pepper
Measure ingredients (in a bowl, mix well, and store in an air tight container in a cool dry place.
Use a cup of mix to 2 to 3 cups of water. Simmer until rice and vegetables are tender. Add 1/2 cup cooked diced chicken (or more if you like) and heat through. (When scooping out the mix, be sure to et a fair share of the chicken bouillon powder that has settled to the bottom after being stored for a while.)


Chicken & Rice Soup Mix
6 to 8 cups instant rice
3 cups instant chicken bouillon powder (dried bulk chicken soup mix works well)
1 or 2 cups dried shiitake mushrooms broken into small bits
1/2 cup dried peas
2 Tbsp.(1/8 cup) onion flakes
3 Tbsp. dried parsley
2 Tbsp. dried basil
1 tsp. black pepper
Measure ingredients (in a bowl, mix well, and store in an air tight container in a cool dry place.

To make soup: Use a cup of mix to 2 to 3 cups of water. Simmer until rice and vegetables are tender. Add 1/2 cup cooked diced chicken (or more if you like) and heat through. (When scooping out the mix, be sure to et a fair share of the chicken bouillon powder that has settled to the bottom after being stored for a while.)
To serve: Ladle soup into bowl, add a dash of sesame oil and soy sauce for enlivening flavor.