Hode-made Mixes No. 2greenspun.com : LUSENET : TimeBomb 2000 (Y2000) : One Thread
More from "Sylvia":
BEGIN CUT AND PASTE
Here's the Dry Generic Cream Soup mix
1 Cup non-fat dried milk powder
1 Tablespoon dried onion flakes
2 Tablespoons cornstarch
2 Tablespoons chicken bouillon powder
one half teaspoon dried basil
one half teaspoon dried thyme
one fourth teaspoon black pepper
Mix all of the ingredients together and store in an airtight container if you are going to use it later. To make soup base, add 2 cups cold water to the mix in a large saucepan and stir constantly until thick. You can use this non-fat base to make any flavor cream soup just by adding a main ingredient, like mushrooms, chicken, celery or onions. If the soup is too thick, add a little more water and stir thoroughly, still over medium heat. You can add other seasonings if you like. This makes about 4-6 cups of soup, depending on what you add and how thick or thin you want it.
INSTANT CREAM of whatever SOUP MIX
2 C instant milk
3/4 C cornstarch
1/4 C instant chicken bouillon
1 t onion powder
1/2 t dried thyme
1/2 t dried basil
1/4 t pepper
Combine these and store in an airtight container.
To use for soup, combine 1/3 C mix and 1-1/2 C water. Bring to a boil while stirring often. Add a vegetable for more flavor, such as diced celery (for cream of celery soup), or some sliced mushrooms (for cream of mushroom soup), or some diced broccoli (for cream of broccoli soup).
To use for any recipe calling for a can of cream of mushroom, chicken or celery soup can be replaced with 1/3 C mix and 1-1/4 C water. Boil for a few minutes, stirring often.
Red Beans and Rice Spice Mix
For every One Pound of Red Beans:
1 Ts basil
1 Ts thyme
1 Onion -- chopped
2 Garlic clove; OR
1/4 ts Garlic powder
White pepper; to taste
Salt; to taste
To draw the most flavor from dry herbs before mixing them, heat them very gently in a heavy frying pan for a few minutes, stirring all the time. Then mix the ingredients and store them.
1/2 cup dry mustard
1/2 cup dry basil leaves
1/4 cup dry oregano leaves
1/8 cup black pepper
2 tablespoons dry garlic powder
1/4 cup sugar (optional)
1/4 cup salt (optional)
Store in a cool dry place.
Use in Soups and stews, or in sweet batters like fruit cake, fruit tarts.
2 Tablespoons each ground white pepper, nutmeg, and ground mace
1 Tablespoon cayenne pepper
Store in an airtight container
French Spice Mixture
Use in stews and meat pies.
6 Tablespoons each of ground black pepper, ground white pepper
1/4 cup each ground cloves, grated nutmeg, ground bay leaf
A pinch of ground ginger and mace
In equal amounts combine cardamom, cumin, cinnamon, nutmeg, cloves. Used in Indian National dishes.
Five Spice Powder
Equal amounts of ground star anise, pepper, fennel seed, cloves, and cinnamon. Used in Chinese cooking
In descending amounts:
Powdered Chili (cayenne) and Red Pepper (Paprika)
Add to this, sugar to taste, and it becomes BBQ Spice Mixture.
Use in egg dishes. Could really perk up dried scrambled eggs...... Good on fish too.
1/2 cup each chopped parsley, chervil
1/4 cup chopped chives
few chopped tarragon leaves
Bunch of parsley
2 sprigs thyme
2 sprigs marjoram
1 bay leaf
For fish add:
a fennel stalk
piece of lemon peel or dried lemon crystals
Add garlic powder and dried orange peel
Add a piece of dry of fresh juniper
this is a basic mixture, you can change it around to suit your own taste.
Mix together 1 lb. of rock salt of coarse salt (I would use iodized salt for y2k storage) with 1/4 cup each ground black peppercorns, ground coriander seeds And 1 Tablespoon each of ground bay leaves, ground cloves and ground basil. Store in an airtight jar.
END CUT AND PASTE
-- Old Git (firstname.lastname@example.org), April 02, 1999
Many thanks,Got it printed !!
-- Chris (email@example.com), April 02, 1999.
Chris and other Brits, colonials, ex-colonials, whatever--American measures are different from the old Imperial measures. Teaspoons and tablepoons, for instance, are about a third bigger in the UK. A US pint is only 16 fl ozs as opposed to 20. Hence, a US cup measure is only 8 fl ozs. And you thought everything in America was bigger.
There are other differences too: cornstarch = cornflour, eggplant = aubergine, wholewheat = wholemeal, fava beans = broad beans. I'm sure I'll think of more as soon as I press the submit button. Feel free to ask if an ingredient seems odd--I'm fluent in American.
-- Old Git (firstname.lastname@example.org), April 02, 1999.