Make Your Own Dry Mixes

Homemade Bisquick Mix

• 8 cups flour
• 1 1/4 cup nonfat dry milk
• 1/4 cup baking powder
• 1 tablespoon salt
• 2 cups shortening

Combine flour, milk, baking powder and salt. Cut in shortening. Store in tightly closed container in cool place. Use anywhere Bisquick or other biscuit baking mix is called for.

Shake and Bake

• 2 c. Bisquick
• 4 tsp. salt
• 1 tsp. pepper
• 1 tsp. onion powder
• 1/2 - 1 tsp. garlic powder
• 1/2 tsp. paprika

Good for chicken or pork chops. Dredge meat and bake uncovered at 325°.
Recipe from a 2001 Cedar County Catholic Schools Cookbook

Make Your Own Cake Flour

To turn all purpose flour into cake flour:
Use --
• 2 c. minus 2 Tbsp. flour
• 2 tsp. baking powder
• 2 Tbsp. cornstarch

Sift together. This is a great cake flour.

Self Rising Flour

• 4 cups flour
• 2 tsp. salt
• 2 Tbsp. baking powder

Store in a tightly covered container.

Baking Powder

• 1/2 c. cream of tartar
• 1/4 cup soda
• 1/4 c. cornstarch

Mix real good and store in a covered jar.
Amish cookbook pg 160

Sweetened Condensed Milk 1

• 1/2 cup boiling water
• 3/4 cup sugar
• 1 cup plus 2 tablespoons of powdered milk

Pour 1/2 cup boiling water over 3/4 cup sugar. Mix well. Add 1 cup plus 2 tablespoons of powdered milk. Stir until dissolved. Let stand in fridge for a couple of hours.

Sweetened Condensed Milk 2

• 1 cup nonfat dry milk
• 2/3 cup sugar
• 1/3 cup boiling water
• 3 Tblsp melted margarine

Combine all ingredients in a blender, process until smooth.

My Note: This is the recipe I use all the time. Works great. I will never pay the high prices for condensed milk again.
Recipe from a Classic Creations cookbook

Eagle Brand Milk

• 1/2 cup warm water
• 1 cup plus 2 tablespoons of powdered sugar
• 3/4 cup sugar
• 1 cup plus 2 tablespoons of powdered milk

Dissolve water and milk in top of double boiler. Add sugar and cook until thick, stirring constantly.
See the recipe: Eagle Brand Milk

Make No Cook Marshmallow Cream

• 3 egg whites
• 2 cups white syrup
• 1/2 tsp. salt
• 2 cups powdered sugar
• 1 Tblsp. vanilla

Combine egg whites, syrup and salt. Beat at high speed until thick. Add powdered sugar at low speed, add vanilla.
Beat until well blended. Makes 2 quarts.

For pink spread for bread, add 1 small box strawberry Jello with the powdered sugar.
See the recipe: No Cook Marshmallow Creme

Whipped Cream Substitute

• 1/2 cup flour
• 2 cups milk
• 1 pound butter or margarine softened
• 2 cups sugar
• 2 teaspoons vanilla extract

Cook flour and milk until thick; cool. Cream butter, sugar, and vanilla until fluffy. Beat in flour mixture.
Recipe from 1974 Family Circle Cookbook

Blender Sour Cream Substitute

• 1/4 cup water or milk
• 8 oz creamed cottage cheese
• 1 tablespoon lemon juice
• 1/4 teaspoon salt

Put all ingredients in the blender. Cover. Press button 8 for 30 seconds, flash blend until creamy. Use this just as you would regular sour cream. Add a sprig of parsley while blending if you plan on using it for baked potatoes. (Low Calorie)
Recipe from 1970 Cookbook

Blender Made Butter

• 1 cup heavy cream
• 1/2 cup ice water

Put cream into blender, cover. Press button 2 and blend until thickened around the blades. Keep motor running and pour ice water through opening in top. Press button 6, and blend 1 to 2 minutes longer until butter forms. Turn into a strainer to drain. Pack butter into mold or squares and chill. The secret to success is using cream that is a couple of days old and watching the blender at work.
Recipe from 1970 Cookbook

Make Your Own Egg Noodles

Here's a recipe for making Egg Noodles... it makes about 6 pounds.

This is one for easy homemade egg noodles

Seasoned Salt 1

• 1 cup salt
• 2 Tblsp. celery salt
• 2 Tblsp. garlic salt
• 2 Tblsp. paprika
• 2 tsp. dry mustard
• 2 tsp. onion powder
• 2 tsp. pepper

Place all ingredients in a blender and blend on high speed for 20 seconds.
Also see Homemade Taco Seasoning

Seasoned Salt 2

• 1 c salt
• 1/2 tsp. garlic salt
• 1 tsp. pepper
• 1/2 tsp. oregano
• 1 tsp. paprika
• 1/2 tsp. ginger
• 1/2 tsp. dry mustard
• 1/4 tsp. cayenne pepper

Mix together and store for future use.

Seasoned Salt 3

• 1 c salt
• 1 tsp. paprika
• 1 tsp. pepper
• 1/4 tsp. white pepper
• 1/4 tsp. celery salt
• 1/4 tsp. garlic salt

Mix together and store for future use.

Dry Onion Soup Mix

• 3/4 cup dried onion
• 1/3 cup beef bouillon
• 1/4 tsp. celery salt
• 1/4 tsp. sugar
• 4 Tblsp. onion powder

Blend together and store in a sealed container.
5 tablespoons of mix equals 1 package of soup mix.

How to Make Worcestershire Sauce

• 3 cups cider vinegar
• 1/2 cup plum jam
• 1 small crushed clove garlic
• 1/4 tsp. chili powder
• 1/4 tsp. ground cloves
• 1/4 tsp. cayenne pepper
• 1/3 cup molasses
• 1 small chopped onion
• 1 tsp. ground allspice
• 1/4 tsp. dry mustard

Combine all ingredients in large saucepan. Stir over heat until mixture boils. Simmer uncovered for 1 hour stirring occasionally. Strain mixture into hot sterilized jars. Seal when cold. Makes 2 cups.

Beef and Pork Sausage

• 1 Tblsp. butter or margarine
• 1/2 cup finely chopped green onion, including part of the tops
• 1 clove garlic, minced or mashed
• 1/2 tsp each rosemary and thyme leaves, crushed
• 1/4 tsp. ground cloves
• 1 lb lean ground beef
• 1 lb lightly seasoned pork sausage
• 1 tsp. each of salt and sugar
• 1/2 tsp. pepper
• 1/4 cup each of flour and nonfat dry milk
• 1/2 cup water

Melt butter in a small frying pan over medium-high heat. Add onion, garlic, rosemary, thyme and cloves; saute for 5 minutes or until onion is soft. Combine the onion mixture with the beef, sausage, salt, sugar, pepper, flour, nonfat dry milk, and water and mix well. Wrap and shape. Make 8 sausages.

To shape sausages, you will need some clear, roasting film (such as oven roasting bags) Divide the meat mixture into 4 portions, then wrap each portion in the roasting film, and roll to shape. Tie a string at each end and in the middle.

To bake sausages, place in a single layer, slightly apart on a rimmed baking pan. Prick small holes through the film on top. Bake in a 325 oven until well browned about 1 hr and 10 minutes.
Recipe from a 1975 "Recipes for Ground Beef" Sunset Book pg 38

Make Your Own Jerky

• 5 lbs. beef, venison, or turkey
• 1/2 c. soy sauce
• 1/2 c. Worcestershire sauce
• 2 T. Liquid Smoke
• 1 T. onion salt
• 1 T. garlic salt
• 1/2 T. black pepper

Slice meat 1/4 to 1/2 inches thick and trim off fat. Mix all ingredients and pour over meat, making sure it is evenly coated. Cover and marinate in refrigerator at least 4 hrs or overnight is best. Drain meat. Put in single layer in food dehydrator and dry 3 to 4 hrs, more or less depending on your dehydrator. Can't really over-dry it, but it tastes best if meat is still flexible when cooled. Store meat in tightly sealed container in refrigerator.

Recipe Note: Don't know how long it will keep for sure since container always seems to be empty in a hurry. You can also freeze some to keep it longer. Other variations - add brown sugar, molasses, cracked pepper, seasoning salt, Mrs. Dash, Barbeque sauce or jerky seasoning spices from the store.
Recipe from a 2001 Cedar County Catholic School cookbook Hartington, Nebraska

Here's another recipe for Jerky.