| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Granulated sugar |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Celery salt |
| 1/8 |
ts |
Onion powder |
| 1/8 |
ts |
Dry mustard |
|
|
Sprinkle of pepper |
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."
Combine sugar, salt, celery salt, onion powder, mustard and pepper. Store
indefinitely in an airtight container at room temperature.
To make coleslaw: Mix 1 tablespoon plus 2 teaspoons dry mix, 2 tablespoons
water and 1/3 cup regular, low-fat or fat-free mayonnaise. Pour mixture
over 4 cups shredded cabbage and stir well. Chill for at least 4 hours
before serving.
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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