INGREDIENTS

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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