Hamburger Helper Seasoning Mix

1 1/4 teaspoons black pepper
1 tablespoon garlic powder
2 tablespoons dried parsley
1/3 cup instant onion
3 tablespoons onion powder
1 tablespoon salt
1 2/3 cups nonfat dry milk powder
3 1/2 tablespoons beef bouillon granules

Cheeseburger Casserole: Brown 1 pound hamburger; drain fat. Add 1 cup water, 1 cup uncooked macaroni, 1 can (16 ounces) chopped tomatoes and 1/2 cup seasoning mix. Simmer, covered, 20 minutes or until macaroni is tender. Remove from heat, add 1/2 cup grated cheese.

Chili Tomato Macaroni: Brown 1 pound hamburger; drain off fat. Add 1 cup water, 1 cup uncooked macaroni, 1 can (16 ounces) chopped tomatoes, 1 tablespoon chili powder and 1/2 cup seasoning mix. Simmer, covered, 20 minutes or until macaroni is tender.

Potato Casserole: Brown 1 pound hamburger; drain off fat. Add 3/4 cup water, 6 peeled and thinly sliced potatoes and 2/3 cup seasoning mix. Simmer, covered, 20 to 30 minutes or until potatoes are tender. Stir. Uncover and cook until excess water is evaporated.

Basic Campers’ Mix

Makes 7 1/2 cups.

4 1/2 cups sifted flour
3 tablespoons baking powder
2 teaspoons salt
1 cup shortening, soft
1 1/2 cups quick or old fashioned oats, uncooked

Sift together flour, baking powder and salt into large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in oats. Store in airtight container in cool dry place until ready to use.

Oatmeal Flapjacks
3 cups Basic Camper’s Mix
3 tablespoons granulated sugar
2 cups milk
2 eggs

Combine Basic Campers’ Mix and sugar. Add milk and eggs; stir until just blended. Pour batter onto hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Turn only once.

Serve with butter and syrup.

Bloody Mary Mix

Posted by Mae at recipegoldmine.com 8/6/2001, 5:38 am

Source: Star Tribune

20 large, vine-ripe tomatoes, cored and cut
    in wedges (no need to peel)
2 large yellow onions, peeled and minced
2 cloves garlic, peeled and crushed
3 celery stalks, diced
1 medium size sweet green or red pepper,
    cored, seeded and minced
1/4 cup finely grated horseradish or 1/4 cup prepared horseradish
1 1/2 teaspoons crushed dried red chile peppers or
    1 1/2 teaspoons liquid hot red pepper seasoning
1/4 cup granulated sugar
1/3 cup lemon juice
1 tablespoon salt

Simmer all ingredients, covered, in a large heavy enamel or stainless steel kettle over moderate heat about 40 minutes, stirring occasionally, until tomatoes have cooked down to juice. Put mixture through a food mill or press through a fine sieve, forcing out as much juice as possible.

Return strained juice to kettle and bring to a boil. Pour into 4 (1-quart) hot canning jars, filling each to within 1 inch of top. Wipe rims and seal. Process for 30 minutes at 10 pounds of pressure.

Chocolate Pudding Mix

1 1/2 cups instant nonfat dry milk
5 cups granulated sugar
3 cups cornstarch
1 teaspoon salt
2 1/2 cups unsweetened cocoa

Mix all ingredients until they are well blended. Store mix in an airtight container.

To use, stir the mix in the container before measuring out 2/3 cup of the mix into a saucepan. Add 2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a boil. Continue stirring for 1 minute. Remove from heat and pour into individual serving dishes. Pudding will thicken further as it cools.

Master Mix for Brownies

Posted by JBic01 at recipegoldmine.com 5/13/02 6:13:16 am

6 cups flour
4 teaspoons baking powder
4 teaspoons salt
8 cups granulated sugar
1 (8 ounce) can baking cocoa
2 cups vegetable shortening

In a large bowl combine the first 5 ingredients. With a pastry blender, cut in the shortening until evenly distributed. Store in a large, airtight container. Keeps 10-12 weeks.

Yield: about 17 cups of mix.

To Make Brownies:

2 1/2 cups brownie mix
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup chopped nuts (optional)
Confectioners’ sugar (optional)

In a mixing bowl combine the first four ingredients. Beat with a wooden spoon until smooth. Spread into a greased 8-inch square pan. Bake at 350 degrees F for 20 to 25 minutes or until top tests done.

Cut into squares while still warm.

Once cooled, dust with confectioners’ sugar if desired. Yield: 9 brownies.

You can also double this recipe and spread it into a greased 9 x 13-inch pan, baking it for 20 to 25 minutes. These are great plain or frosted, and make the best brownie ice cream sundaes!

Homemade Chicken Gravy Mix

Posted by BettyBoop50 at recipegoldmine.com May 7, 2001

About 2 cups of mix

1 1/3 cups powdered milk
3/4 cup Wondra flour
3 tablespoons chicken bouillon granules (I used low sodium)
1/4 teaspoon sage or poultry seasoning
1/8 teaspoon thyme or 1/4 teaspoon onion powder
1/8 teaspoon pepper or 1/4 teaspoon garlic powder
    or 1/8 teaspoon paprika
1/2 cup butter/margarine

Mix well and store in an airtight container.

TO USE: Pour 1 cup cold water in saucepan, using a whisk to blend, stir in 1/2 cup mix. Stir constantly over medium heat until gravy is smooth and slightly thickened, about 2-3 minutes.

Makes 1 cup gravy.

You have options to use whatever seasonings you like or try all of them, adjusting the amounts to your taste.

Homemade Beef Gravy Mix

Posted by BettyBoop50 at recipegoldmine.com May 7, 2001

About 2 2/3 cups mix

1 1/3 cups powdered milk
3/4 cup Wondra flour
3 tablespoons beef bouillon granules or low sodium
1/8 teaspoon thyme or celery powder
1/4 teaspoon onion powder
1/8 teaspoon sage or 1/4 teaspoon garlic powder
1/2 cup butter/margarine
3 teaspoons Kitchen Bouquet

Mix well and store in an airtight container.

TO USE: Pour 1 cup cold water in saucepan, using a whisk to blend, stir in 1/2 cup mix. Stir constantly over medium heat until gravy is smooth and slightly thickened, about 2 to 3 minutes.

Makes 1 cup gravy.

You have options to use whatever seasonings you like or try all of them, adjusting the amounts to your taste.