Real Whipped Topping

Real Whipped Topping

1 C. Whipping Cream

1 tsp. vanilla

1/4 C. powdered sugar

Whip with beater until the right consistency.

Fly Lady's Homemade Mixes

Taco Seasoning

1 cup dried minced onion
1/3 cup cup chili powder
2 tablespoons cumin (I actually add an extra tablespoon-we love cumin)
4 teaspoons crushed red pepper
1 tablespoon oregano
4 teaspoons garlic powder
2 teaspoons onion powder

Combine all ingredients and store in a cool, dry place.

When you're using for Mexican dishes, use about 1 tablespoon or so per 1 pound ground beef, or chicken or beans. More if you like the extra flavor.

Noodle Mix

1 cup instant nonfat dry milk
2 tablespoons grated romano cheese
1/4 cup dried minced onion
1 tablespoon garlic powder
1/4 teaspoon white pepper

Combine ingredients and store in a sealable container or zipper topped plastic bag. This will keep for 2 months in the pantry, however, I would personally store in the fridge because of the cheese; plus it will last longer. Mark the date on the zipper topped bag with your Sharpie pen. This recipe doubles and triples well.

To Use: combine 1/4 cup mix with 2 tablespoons melted butter and 1/4 cup milk. Toss with 8 ounces pasta (cooked).

Homemade Shake and Bake

1 cup bread crumbs
1/2 cup flour
2 teaspoons garlic powder
2 teaspoons poultry seasoning
1 teaspoon paprika
salt and pepper to taste

Combine ingredients and store in a sealable container or zipper topped plastic bag. This will keep up to 4 months in the pantry, depending on the humidity (you may just want to keep it in the freezer). This recipe will also double or triple well.

To Use:

Preheat oven to 375 degrees. Place one cup mix in a plastic bag.

In a bowl, mix an egg and 1/2 cup of milk. Dip chicken pieces one at a time in the milk mixture, then shake one at a time in the plastic bag.

Place on a baking pan and bake for appropriate time (depending on the chicken you're using-as a little as 20 minutes or up to an hour for bigger, bone-in pieces).

Onion Soup Mix

1/4 cup dry onion flakes
2 tablespoons instant beef bouillon
1/2 teaspoon onion powder

Mix together and store in a cool place. Use for any recipe calling for an envelope of Onion Soup Mix.

Homemade Flavored Rice Mixes
includes variations for Vegetable Rice Mix and Spanish Rice Mix

4 cups uncooked rice (I always use brown rice)
1 envelope dry onion soup mix
1 teaspoon garlic powder

Combine all ingredients together and store in a zipper topped plastic bag or sealable container. This will keep up to 4 months if stored in a cool, dark and dry place. With brown rice, you may want to keep it in the freezer.

To Use: Mix 1 cup mix with 2 cups water. Bring to a boil, lower heat, place lid on rice and simmer till liquid is completely absorbed, about 20 minutes or more. Check if you need to. (I would add an extra half cup liquid for the brown rice).

Variations:
To make Vegetable Rice Mix, substitute an envelope of vegetable soup mix.

To make Spanish Rice Mix, substitute 1/2 cup Taco Seasoning (see homemade recipe here or use a packet) for envelope of onion soup.

Long Grain and Wild Rice Mix
Serves 4-6

1 cup long-grain brown rice
1/2 cup wild rice
1 tablespoon dried parsley
2 teaspoon Spike or all-purpose seasoning
1 teaspoon dried thyme
1/2 teaspoon salt

Mix ingredients and store in an air-tight container.

To prepare, bring 3 1/4 cups water and 1 T. margarine to boil in a medium saucepan. Add Rice Mix, cover, and simmer for about 50 minutes, or until water is absorbed. Remove from heat, and wait 10 minutes before fluffing with a fork. Makes 4-6 servings.

Teacher Rice Mix Recipe
Serves 4-6

1 cup uncooked white rice
2 tablespoon beef boullion granules
1 teaspoon dried onion flakes
1/2 teaspoon rosemary
1/2 teaspoon marjoram
1/2 teaspoon thyme

Mix everything together, and store in an airtight jar. This recipe doubled fits nicely into a pint jelly canning jar. To prepare, cook according to the directions on the rice package.

To use: combine 1 1/3 c. rice mix, 2 c. cold water, and 1 T. margarine in a saucepan. Bring to a boil over high heat. Cover, reduce heat, and cook 15 minutes until liquid is absorbed. Makes 4-6 servings.

Onion Flavored Rice Mix
Serves 4-6

4 cups uncooked rice
2 packages onion soup mix (1 1/4 oz. size) or make your own
1 tablespoon parsley flakes
1 teaspoon salt

Combine ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 c. mixture each into three 1-pint containers. Label and store. Use within 6-8 months. Makes about 4 cups rice mix.

To use: combine 1 1/3 c. rice mix, 2 c. cold water, and 1 T. margarine in a saucepan. Bring to a boil over high heat. Cover, reduce heat, and cook 15 minutes until liquid is absorbed. Makes 4-6 servings.

Chicken Flavored Rice Mix
Serves 4-6

4 cups uncooked rice
4 tablespoons instant chicken bouillon
1 teaspoon salt
2 teaspoons dried tarragon
2 teaspoons dried parsley flakes
1/4 teaspoon white pepper

Combine ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 c. mixture each into three 1-pint containers. Label and store. Use within 6-8 months. Makes about 4 cups rice mix.

To use: combine 1 1/3 c. rice mix, 2 c. cold water, and 1 T. margarine in a saucepan. Bring to a boil over high heat. Cover, reduce heat, and cook 15 minutes until liquid is absorbed. Makes 4-6 servings.

Mexican Rice Mix
Serves 4-6

4 cups uncooked rice
1/2 cup green pepper flakes
4 teaspoons salt
5 teaspoons parsley flakes
1 teaspoon dried basil

Combine ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 c. mixture each into three 1-pint containers. Label and store. Use within 6-8 months. Makes about 4 cups rice mix. Combine, label, and store. Makes about 4 1/2 c. mix.

To use: combine 1 1/3 c. rice mix, 2 c. cold water, and 1 T. margarine in a saucepan. Bring to a boil over high heat. Cover, reduce heat, and cook 15 minutes until liquid is absorbed. Makes 4-6 servings.

Vegetarian Rice Mix
Serves 4-6

4 cups uncooked rice
3 tablespoons instant vegetarian bouillon
2 teaspoons salt
4 teaspoons parsley flakes
4 teaspoons onion flakes
4 teaspoons green pepper flakes
4 teaspoons red pepper flakes

Combine ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 c. mixture each into three 1-pint containers. Label and store. Use within 6-8 months. Makes about 4 cups rice mix.

Combine, label, and store. Makes about 4 1/2 c. mix. To use: combine 1 1/3 c. rice mix, 2 c. cold water, and 1 T. margarine in a saucepan. Bring to a boil over high heat. Cover, reduce heat, and cook 15 minutes until liquid is absorbed. Makes 4-6 servings.

Pizza Dough

Pizza Dough

2 Tbsp. Yeast

2½ C. warm water

6 C. Whole Wheat Flour

3 Tbsp. oil

1½ tsp. salt

Knead 10 minutes in mixer. Let rise. Bake 400° 15-20 minutes. Top with favorites. Bake 5 minutes to heat. Use 2 extra large sheets.

Tortillas

Tortillas

3 ¼ C. whole wheat flour

1 tsp. salt

1 tsp. baking powder

(oil to equal 6 Tbps. Shortening – 4 FULL Tbsp. oil)

1 C. Luke-warm water

Knead until soft. Divide into 12 equal balls. Cover with plastic & let it rest for 15 minutes. Roll each ball into a thin circle & cook until you see brown spots on ungreased, non-stick grill-type pan.

Pantry Secrets Bread Recipes

Pantry Secrets Bread Recipe from pantrysecrets.net

Four Loaves	Two Loaves
10 ½ Cups white unbleached bread flour (can use All-Purpose or whole wheat also) ½ Cup Sugar or sweetener or choice 1 Tablespoon Salt 3 rounded Tablespoons instant yeast (saf) 3 Tablespoons liquid lecithin* 4 Cups Hot Tap Water	5 ¼ Cup Flour ¼ Cup Sweetener 1 ½ teaspoon salt 1 ½ rounded Tablespoon salt 1 ½ Tablespoon liquid lecithin* 2 Cups hot tap water

Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.)

Spray counter and pans with cooking spray. Shape loaves and cover with dish towel to keep moist while rising for 25 minutes. Bake at 350 degrees for 25 minutes.

*squeeze or pour approximately 3 Tablespoons of lecithin directly into the bowl. Do not measure.

Laura’s comments about recipe:

* I have been told that it makes a difference of whether or not you use bread flour. I have not seen a difference so I prefer just to use my all-purpose flour which works just fine for me. I also prefer whole wheat bread for nutritional value although I will probably mix 25% of the flour being white just to keep some fluff. I have not tried this recipe with wheat, though. Someone said that they use applesauce when using whole wheat flour.

* I have been told the yeast must be instant. I haven’t tried it any other way yet.

* You can purchase liquid lecithin from a health food store.

* I have also been told that if you prefer Wheat Germ Oil to liquid lecithin you can use that. The argument is that we already get too much food with soy in it and that liquid lecithin is soy based. Liquid lecithin is also useful, though, in many other things including mixing with oil to make a great non-stick for pans!

You can make about 50 things from this recipe. Some of them include:

Soup bowls – 4 bowls to a loaf. Cut circle our of top to make the bowl.

Dinner Rolls - 16 pieces to a loaf; roll and lay on cookie sheet to touch each other or can keep separate for mini sandwich buns

Parmesan Rolls – Take softened butter and parmesan cheese into separate bowls. Dip rolls into butter and then chese

Cloverleaf Rolls – 3 pieces of dinner roll size in muffin tin next to each other in cup

Butterflake Rolls – Make a rectangle out of dough; brush with softened butter. Cut into 1 inch width pieces with a pizza cutter. Stack pieces on top of each other with at least one edge even. Stack 5 high. Cut approx. 3 inches. Turn to side in muffin tin to show layer.

French bread or Baguette – Shape long like a french bread. Place on cookie sheet. Cut diagonally across the top for french bread look. 20-22 min Bake.

Small loaves – cut ¼ recipe into 8 pieces. Bake 12-15 minutes.

Breadsticks – roll to cookie sheet. Cut in ½ lengthwise. Season with melted butter, parmesan cheese, garlic powder, seasoned salt, etc Don’t let rise if you want it crispy. Bake approx 15 minutes. Can pick up and twist to be fancier.

Hamburger or hot dog buns – cut loaf amount into 8 pieces. Roll to round for hamburger or change shape for hot dog bun. Place on cookie sheet far enough apart.

Hoagie buns – 6 to a loaf or bigger. Roll and cut like french bread.

Kiser buns – Make them 12 inches long. Pull into like a knot: Cross the ends and pull and end up through hole to the top and back down. Do the other end the same to make kind of like a pretzel. Pinch down so it stays.

Boboli Pizza Crust – bake first to save for later. Can freeze if needed. No need to rise if you want it flatter. Unfrozen, bake raw dough rounded for pizza at 400 for 8 minutes. Place toppings and bake another 8 minutes. Or if you are ready to put toppings on it right away you can do that.

Calzone – roll like for pizza on round pan. Put filling for calzone on half of a side. Fold over and seal edges (pinch edges) well to not come undone. Poke holds in top with a fork. For fillings you can to pepperoni, mushrooms, cheese, sausage. Or a spinach, sausage, mozzarella mix. Use imagination.

Stuffed pizza crust – when rolling out dough for pizza, roll over edges to put string cheese on edge. Fold extra dough over the sides and seal well so cheese doesn’t come out. Can brush crust with melted butter, garlic powder, parmesan, etc. Can also do a barbecue chicken pizza (doing half tomato sauce and half barbecue sauce).

Grilled pizza – roll to size of pizza screen. Cook about 8 minutes on the grill. Place toppings on the grilled side (bottom when in grill) of the pizza. Cook again on grill with uncooked side down.

Cinnamon Rolls – a loaf and a half – Roll to rectangle. Brush softened butter. Sprinkle brown or white sugar. Shake cinnamon. Roll up. Can cut each with floss (or knife). Place on cookie sheet. Let rise. Bake. Can dip in cream cheese frosting when baked.

Braid – Cut sides into 1 inch strips. Can use a 4 inch spatula to cut the sides. Place filling inside. Tuck ends underneath when done with braiding.

Filling for Cream Cheese Braid

4 oz. softened cream cheese

½ cup powdered sugar

½ tsp. vanilla

Filling for Broccoli Braid

2 ½ Cups chicken

¼ cup onion

8 oz. cream cheese

4 Tablespoon butter

½ teaspoon seasoned salt

¼ teaspoon pepper

OR

2 Cups chicken

1 can Cream of Chicken Soup

1 can Steamed Broccoli (or equivalent fresh or frozen)

1 Cup cheddar cheese

½ Cup onion

½ tsp. Seasoned Salt

Banana Salad

Banana Salad

This recipe is a family one, well loved in the extended Cannon family also, and made many times by Mamaw Cannon.  These are estimated measurements.

 

1 - 2 C. sugar

3 eggs

Stir until mixed well

A qt. can of pineapple juice

1/2 - 1/3 C. vinegar, optional

dash salt, optional

perhaps about 3 Tbsp. corn starch to thicken

Peanut Butter

Bring to boil then taste (add sugar if needed). Turn off heat and let sit.

Prepare bananas. Cut bananas in half and cut the halves in half. Spread chunky peanut butter in between banana halves.

Completely cover bananas with cooled dressing. Be sure to cover all part of all bananas. Chill until ready to serve.

 

Cobbler

Cobbler

2 21oz cans sweetened fruit.

2 C. self rising flour (or 1 cup of all purpose flour, 1 ½ tsp baking powder, and ½ tsp salt)

2 C. Sugar

2 C. Milk

1 C. Melted Butter

Put fruit in pan first. Then mix rest of the ingredients before pouring over fruit. Bake at 350 degrees for approximately 35 minutes.