QUICK MIX
8 ½ cups all-purpose flour
1 t salt
1 T baking powder
2 t cream of tartar
1 t baking soda
1 ½ cups instant nonfat dry milk
1 ¼ cups vegetable shortening
In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry place, Use within 10 to12 weeks. Makes about 13 cups of QUICK MIX
BANANA-NUT BREAD
2 cups QUICK MIX
2/3 cup sugar
½ t baking soda
½ cup buttermilk
2 eggs, well beaten
1 cup mashed bananas
1 T lemon juice
½ t vanilla
½ cup chopped nuts
Preheat oven to 350. Generously grease a 9” x 5” loaf pan. Combine QUICK MIX, sugar and baking soda. Mix well. In a small bowl, combine eggs, buttermilk, bananas, lemon juice and vanilla. Blend well. Add banana mixture to dry ingredients. Beat batter well. Add nuts. Pour into prepared loaf pan. Bake about 1 hour, until a toothpick inserted in center comes out clean.
HOT ROLL MIX
20 cups all-purpose flour
1 ¼ cups sugar
4 teaspoons salt
1 cup instant nonfat dry milk
Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 22 cups of HOT ROLL MIX
PAN ROLLS
1 T active dry yeast
1 ½ cups lukewarm water
2 eggs, beaten
½ c vegetable oil
5 to 6 cups HOT ROLL MIX
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil.
Add 5 cups HOT ROLL MIX. Blend well. Add additional MIX to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Grease a 13”x9” baking pan. Punch down dough, Divide dough into 24 to 30 balls or equal size. Place balls in prepared pans. Cover and let rise again until doubled in bulk, about 30 to 40 minutes. Preheat oven to 375. Bake 20 to 25 minutes, until golden brown. Makes about 24 rolls
BASIC CAKE MIX
8 cups (2 lbs) cake flour
1 ½ t salt
6 cups sugar
¼ cup baking powder
2 ½ cups vegetable shortening
In a large bowl, sift together cake flour, sugar, baking powder and salt. Mix well. With a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container. Label. Store in a cool dry place.
Use within 10 to 12 weeks. Makes about 16 cups BASIC CAKE MIX
IRRESISTIBLE CHOCOLATE CAKE
3 1/3 cups BASIC CAKE MIX
9 T cocoa
1 cup milk
2 eggs well beaten
2 ½ T butter or margarine, melted
Preheat oven to 375. Lightly grease and flour two 8-inch round pans. Combine BASIC CAKE MIX and cocoa in a large bowl. Add ½ cup of the milk and beat at medium speed for 2 minutes. Add remaining ½ cup milk, eggs and melted butter or margarine. Beat 2 more minutes. Pour into prepared pans. Bake 25-30 minutes, until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then cool on wire racks. Top with Fudge Sauce, or frost as desired. Makes one 2 layer cake.
BASIC COOKIE MIX
8 cups all-purpose flour
4 t salt
2 ½ cups granulated sugar
2 cups brown sugar, firmly packed
1 ½ t baking soda
3 cups vegetable shortening
In a large bowl, combine flour, granulated sugar, brown sugar, salt and baking soda until well blended. With a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10-12 weeks. Makes about 16 cups of BASIC COOKIE MIX
SPICEBOX COOKIES
2 cups BASIC COOKIE MIX
1 egg
¼ t baking soda
¼ t cinnamon
¼ t cloves
¼ t allspice
¼ t vanilla
½ cup chopped nuts
In a medium bowl, combine BASIC COOKE MIX, egg, baking, soda, cinnamon, cloves, allspice and vanilla. Mix Well. Stir in chopped nuts. Shape into a long, 2 inch diameter roll. Cover with plastic wrap and refrigerate 3 to 4 hours or overnight. Preheat oven to 375. Lightly grease baking sheets. Cut roll in 1/8 inch slices and place on prepared baking sheets. Bake 8 to 10 minutes, until edges are golden
brown. Cool on wire racks. Makes about 30 cookies
FRUIT SLUSH MIX
4 cups sugar
4 cups water
1 (6 oz) can frozen orange juice concentrate
½ cup lemon juice
1 (46 oz) can pineapple juice
Combine sugar and water in a medium saucepan. Heat until sugar is dissolve. Add orange juice concentrate lemon juice and pineapple juice. Fill 6 or 7 ice cube trays with mixture. Freeze until firm. Remove cubes from freezer trays and store in plastic bags. Use within 6 months. Fill a glass with FRUIT SLUSH MIX cubes. Add ginger ale to cover. Let stand 15 minutes . Stir and serve. Makes 1 serving.
Ranch Style Dressing Mix
2 t minced onion
¼ t minced garlic
1 T parsley flakes
½ t meat tenderizer
1 t instant chicken bouillon
½ t salt
Mix all ingredients in small bowl until evenly distributed. Store in snack-size plastic bag, or make a large batch and store in jar with tight lid.
RANCH STYLE DRESSING
1 c mayonnaise
1 cup buttermilk
1 recipe of Ranch Style Dressing Mix
Combine ingredients in glass jar. Place lid on tightly. Shake until well blended. Chill. If using fresh garlic, use blender to mix ingredients. Makes 2 cups.
MEATBALL MIX
4 lbs lean ground beef
1 T Salt
4 eggs slightly beaten
¼ t pepper
2 cups dry breadcrumbs
2 T Cornstarch
½ cup finely chopped onion
2 t Worcestershire sauce
Preheat oven to 400. Combine all ingredients in a large bowl. Blend well. Shape mixture into 1 inch balls. Place meatballs on ungreased baking sheets and bake 10 to 15 minutes, until browned. Remove immediately and drain on paper towels. When cooled, put about 30 meatballs each into five 1-quart freezer containers, leaving ½ inch space at top. Seal and label containers. Freeze. Use within 3 months. Makes about 144 meatballs.
SWEET AND SOUR MEATBALLS
1 T vegetable oil
3 T vinegar
1 (20 oz) can pineapple chunks (drained)
3 T cornstarch
1 T soy sauce
6 T water
½ cup brown sugar
1 container MEATBALL MIX (thawed)
large green pepper sliced
In skillet, combine oil and 1 cup drained pineapple juice, adding water if necessary to make I cup. In a small bowl, combine cornstarch, soy sauce, vinegar, water and brown sugar. Stir into juice mixture and cook over medium heat about 5 to 7 minutes until thick, stirring constantly. Add MEATBALL MIX, pineapple chucks and green pepper. Simmer 20 minutes until heated through. Serve over hot, cooked rice.
BROWNIE MIX
6 cups all-purpose flour
4 t baking powder
4 t salt
8 cups sugar
1 (8oz) can unsweetened cocoa
2 cups vegetable shortening
In a large bowl, sift together flour, baking powder and salt. Add sugar and cocoa. Blend well. With a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10-12 weeks. Makes about 17 cups of BROWNIE MIX
OUR BEST BROWNIES
2 eggs beaten
1 t vanilla
2 ½ cups BROWNIE MIX
½ c chopped nuts (optional)
Preheat oven to 350. Grease and flour an 8 inch square pan. In a medium bowl, combine eggs, vanilla and BROWNIE MIX. Beat until smooth. Stir in nuts. Pour into prepared pan. Bake 30 to 35 minutes, until edges separate from pan. Cool. Cut into 2 inch bars. Sprinkle or frost with Brownie Topper of your choice.
PANCAKE MIX
10 cups all-purpose flour
¼ cup baking powder
2 ½ cups instant nonfat dry milk
2 T salt
½ cup sugar
Combine all ingredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 13 cups of PANCAKE MIX
PERFECT PANCAKES
1 ½ cups pancake mix
1 cup water
1 egg, slightly beaten
3 T vegetable oil
Put PANCAKE MIX in a medium bowl. Combine egg, water and oil in a small bowl. Add egg mixture to PANCAKE MIX. Add more water for thinner pancakes. Blend well. Let stand 5 minutes. Cook on a hot oiled griddle about 3 to 4 minutes, until browned on both sides. Makes ten to twelve 4-inch
pancakes. Onion Rings: Preheat oil in deep-fryer to 375. Make pancake batter with ice water. Dip thinly sliced, separated onion rings into batter then fry about 2 minutes, until golden.
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