Hode-made Mixes No. 2

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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.


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.

Italian Seasoning:

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.

Spiced Pepper

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

Garam Masala

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

Chili Powder

In descending amounts:

Powdered Chili (cayenne) and Red Pepper (Paprika)




garlic powder

Add to this, sugar to taste, and it becomes BBQ Spice Mixture.

Fines Herbs

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

Bouquet Garni

Basic Mixture:

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

For Beef:

Add garlic powder and dried orange peel

For Pork:

Add a piece of dry of fresh juniper

Spiced Salt

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.


-- Old Git (anon@spamproblems.com), April 02, 1999


Many thanks,Got it printed !!

-- Chris (griffen@globalnet.co.uk), 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 (anon@spamproblems.com), April 02, 1999.

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