| 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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