| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Nonfat dry milk |
| 4 | t | Cornstarch |
| 1 1/2 | t | Dry chicken soup base or |
| bouillon | ||
| 1 | t | Dried onion flakes |
| 1 | ds | Dried thyme |
| 1 | ds | Dried dill weed |
| 1 | ds | Celery salt |
INSTRUCTIONS
Makes 1/3 cup dry mix The following recipes and tips were in an article in the Food Day section of the Oregonian. They are from Marnie Swedberg, author of "Marnie's Kitchen Shortcuts." Mix dry milk, cornstarch, soup base, onion flakes, thyme, dill and celery salt. For equivalent of 1 can cream of chicken soup: Combine and heat 1/3 cup dry mix and 1 1/4 cups water. For equivalent of 1 can cream of mushroom soup: Combine and heat 1/3 cup dry mix, 1 1/4 cups water, 2 ounces finely chopped mushroom pieces and 1 teaspoon salt. For equivalent of 1 can cream of celery soup: Combine and heat 1/3 cup dry mix, 1 1/4 cups water and 1/8 cup celery flakes. Tips Store homemade mixes in airtight, moisture-proof containers or in resealable freezer bags. Swedberg prefers sour cream and cottage cheese containers; for large batches, she uses ice cream buckets and deli containers. Mixes containing shortening or bread crumbs will stay fresh for six months. Spice mixes will stay fresh longer, but tastes and aromas may decline with age. Freezing extends shelf life. An empty shoe box works well as a "filing cabinet" for plastic freezer bags filled with dry mixes. Label mixes as you prepare them. Include the name of the mix, date assembled and use instructions. Try self-adhesive labels or a small square of paper taped to the container. Assembly will go more quickly if you use two sets of measuring utensils: one for dry ingredients and the other for shortening. Posted to JEWISH-FOOD digest by "Julie D. Welch" <jwelch176@hotmail.com> on Aug 06, 1998, converted by MM_Buster v2.0l.
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