Master Mix

4 cups unsifted, all purpose white flour (spoon lightly into cup and level off)
1 cup butter flavor or solid white shortening
1/3 cup double-acting baking powder
1 cup nonfat dry milk powder
4 cups whole wheat flour
3 tablespoons sugar
2 teaspoons salt
1. Into a large bowl, sift together 4 cups white flour, the baking powder, sugar and salt. This removes lumps and helps mix ingredients.
2. Cut in shortening with 2 knives, pastry blender, or fingers until it looks like coarse oatmeal.
3. Stir in the dry milk.
4. Stir in the 4 cups of whole wheat flour; mix well.
5. Store in covered container at room temperature.
Yield: 11 cups. Keeps about 2 months. For longer storage refrigerate or freeze. You may use less whole wheat flour and more white flour if you wish. Just be sure the total flour used is 8 cups. Variations Margarine or Butter Master Mix. Reduce salt to 1 1/2 teaspoons. Use 1 1/4 cups margarine in place of shortening. Choose a margarine which lists a liquid vegetable oil as first ingredient for more polyunsaturates. Keep refrigerated. The Master Mix can be used to make many dishes easily. Unlike a purchased mix, this homemade mix allows you to choose your own combination of ingredients. The recipe may be doubled if desired. The Master Mix is lower in fat than some but gives very good results. Sugar has been reduced in some of the recipes, but other ingredients have been used to enhance flavor. Thus in banana bread only 1/4 cup of sugar is used but more banana is called for than in traditional recipes. Simple meals and leftovers can be sparked up by adding a homemade hotbread or other food made from the Master Mix.

How to Use Dried Eggs in the Master Mix recipes If you have dried eggs on hand you
can use them in the Master Mix recipes instead of fresh ones. The table below shows how to reconstitute the dried eggs. If you prefer, you may add the dried eggs to the dry ingredients and the water to the liquid in the recipe.

Dried Egg Substitutions
Dried Eggs +Water=Eggs
1/4 cup + 1/4 =cup1
1/2 cup + 1/2 =cup2
Note: Use the dried eggs only in recipes requiring thorough cooking.

 

BASIC CAKE MIX
8 c Cake Flour
1/4 c Baking Powder
2 1/2 c Vegetable Shortening
6 c Sugar
1 1/2 ts Salt
In a large bowl, sift together cake flour, sugar, baking powder and salt. Mix well With a pastry blender, cut in shortening until the mixture is as fine as cornmeal. Put in a large airtight container. Label as Basic Cake Mix and store in a cool dry place. Use with 10 to 12 weeks. Makes about 16 cups of mix.

 

BASIC COOKIE MIX
4 cups sifted all-purpose flour
4 cups white sugar
1 1/2 cups dry milk powder
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
Place all ingredients in a large bowl and mix well with a spoon. Sift mixture twice. Store in a tightly covered container as it keeps well for several weeks at room temperature.

QUICK MUFFIN MIX
2 1/2 cups all-purpose flour
2 1/2 cups whole wheat flour
1 cup wheat bran cereal
1 cup quick-cooking oats
1 1/2 cups sugar
2 tablespoons baking powder
2 teaspoons salt
Combine all ingredients in a large airtight container. Store at room temperature until ready to use. Stir well before measuring for the muffin recipe. Yield:about 6 cups.

Bottle It Up Canning & Gift Label Kit-Holiday Contains (6) label stickers (6) lid stickers (2) decorative stickers (2) border stickers (6) recipe cards & (6) yards of ribbonFor regular size jars

Most of the recipes below require a quart jar, with a large or small mouth opening. A large mouth works best to get the ingredients in. You may also need a wide mouth funnel for filling. Besides a quart jar with lids, you will need a large rubber band. A piece of gingham material 8x8 square. Ribbon to decorate. After filling the jars, place the material on the lid and put the rubber band around it to secure it in place. Tie with decorative ribbon and tie the recipe card to the ribbon for the directions on how to bake the ingredients. Print  the tag onto a colorful piece of paper or onto adhesive paper for a decorative label. Layer the ingredients when you put them in the jar for a striped effect.  Start with the finest ingredient and layer up to the coarsest ingredient such as M&Ms or nuts.  Loose ingredients like sugars will sift down through coarser ingredients which is why you start at the bottom with the finest. When you add cocoa, make sure you wipe the inside of the jar for a neater look.

1001 COOKIE MIX
Makes 10 cups.
5 cups all-purpose flour
3 3/4 cups sugar
2 tablespoons double acting baking powder
2 teaspoons salt
1 1/2 cups PLUS 2 tablespoons butter, softened Spoon flour into measuring cup and level with spatula. Put in large bowl with at least a 4-quart capacity. Measure sugar, baking powder and salt into flour. Stir until mixture is thoroughly blended. Add butter and use pastry blender or clean hands to work into dry ingredients until mixture resembles coarse meal. Store covered in airtight container in refrigerator or freezer. Do NOT press down. Use mix at room temperature. Spoon lightly into measuring cup, level with sptaula. Tips. When using margarine, do not use diet, whipped or soft. * Have all ingredients at room temperature. * Do not sift flour -- spoon lightly into measuring cup and level off. * Use standard measuring cups and spoons.

AMARETTO COFFEE CREAMER
3/4 cup non-dairy coffee creamer
1 tsp. almond extract
1 tsp. ground cinnamon
3/4 cup confectioners sugar
Combine all ingredients in a container with a tight fitting lid. Shake well to blend. Store in airtight container and give creamer with the recipe for Amaretto Coffee. Yields 12 servings.
Attach to the jar: Amaretto Coffee: In a mug, combine 2 tablespoons of creamer with 6 ounces of coffee.

APPLE, CINNAMON, WALNUT OATMEAL MIX
1 package {7 oz.} dried apples
1 container {18 oz.} quick-cooking oats
1 jar {3 oz.} non-dairy creamer
1/2 cup firmly-packed brown sugar
1/2 cup chopped walnuts
1 teaspoon salt
2 teaspoons ground cinnamon
Place dried apples in a processor; process until finely chopped. Add remaining ingredients and process until well blended. Store in airtight container. Give with serving instructions. Makes 7 1/2 cups mix; about 15 servings.
Attach to jar: Stir 2/3 cup boiling water into 1/2 cup oatmeal mix until well blended. Let stand until thickened.

APPLE MUFFIN MIX
2 c Self rising flour
1/2 c Sugar
1/4 c Brown sugar
1 ts Cinnamon
1/4 ts Nutmeg
1 c Chopped dried apple
Mix: Combine and store in an airtight container.
Attach this to the Jar:
1 pk Mix
1 Egg
3/4 c Milk
1/4 c Vegetable oil
Preheat oven to 400. Mix all ingredients just until moistened. Fill greased muffin
cups 3/4 full. Bake 15-18 minutes, or until golden brown.

APPLE CAKE IN A JAR
2/3 cup shortening
2 2/3 cups white sugar
4 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 teaspoons baking soda
3 cups all-purpose flour
2/3 cup water
3 cups grated apple
2/3 cup raisins
2/3 cup chopped walnuts
8 straight-sided wide-mouth pint canning jars
Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8
straight-sided wide-mouth pint canning jars. Sift together flour, baking soda,
salt, nutmeg and cinnamon. Set aside.
Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts. Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars can be stored with other canned food for up to a year.

BANANA NUT BREAD BAKED IN A JAR
2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 cups mashed bananas
2/3 cup water
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped pecans
Cream shortening and sugar. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts. Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars can be stored in a cool dry place for up to 6 weeks.

CHOCOLATE CAKE IN A JAR
1 stick plus 3 Tbsp. Butter or Margarine
3 cups White Sugar
4 Eggs
1 Tbsp. Vanilla
2 cups Applesauce, unsweetened
3 cups White Flour
3/4 cup unsweetened Cocoa powder
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1/8 tsp. Salt
Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well. Beat together butter and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition . Pour one cup of batter into each jar and carefully remove any batter from the rims. Place jars in a preheated 325-degree oven and bake for 40 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep lids hot until ready to use. When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve.

TACO MIX
2 tsp. instant minced onion
1 tsp chili powder
1/2 tsp. cornstarch
1/2 tsp. crushed red pepper
1/2 tsp. instant minced garlic
1/4 tsp. dried oregano leaves
Combine all ingredients. Place on six-inch square aluminum foil and fold to seal. repeat recipe to make as many packages as you need. One recipe is enough seasoning for 1lb. of hamburger. When you're ready to make tacos, brown one pound of hamburger with the taco seasoning mix. Serve with taco shells, lettuce and tomato.

BASIC COFFEE CAKE
2 cups Master Mix
1 egg
1/4 cup sugar
1/2 cup water
Combine Master Mix and sugar. Mix egg and water and stir into dry ingredients until
just blended. Spread in 8-inch square pan and sprinkle with topping. Bake at 375oF for about 20 minutes.
Cinnamon Topping
1/3 cup brown sugar (or white)
1 teaspoon cinnamon
2 tablespoons
2 tablespoons Master Mix
margarine or butter
Combine dry ingredients and cut in margarine. Spread over batter before baking. Apple Cake: Top Basic Coffee Cake with apple slices arranged in a pretty design. Sprinkle with a mixture of 2 tablespoons sugar and 1 teaspoon cinnamon.

OATMEAL COOKIES
3/4 cup white sugar
3/4 cup packed brown sugar
1 cup rolled oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
Using a 1 quart or 1 liter jar, layer in the ingredients in the order given. Pack down the jar after each addition. Put the lid on, and cover with an 8 inch circle of fabric. Secure the fabric over the lid using a rubber band, then cover the rubber band by tying a nice piece of ribbon or raffia around the lid.
Attach a tag to the ribbon with the following instructions: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together 3/4 cup of softened butter, with 2 eggs and 1 teaspoon of vanilla. Add the entire contents of the jar, and mix by hand until combined. Drop dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven. Makes 2 dozen.

MINESTRONE SOUP MIX
1/2 cup dried onion flakes
1/2 cup dried celery flakes
1/4 cup dried parsley flakes
2 tablespoons dried whole marjoram
1 teaspoon garlic powder
1 teaspoon freshly ground pepper
1/2 cup beef flavored bouillon granules
1 pound dried navy beans
1 pound dried kidney beans
2 cups elbow macaroni
Combine first 6 ingredients; divide into 4 gift packages. Add 2 tablespoons bouillon granules to each package. Label and seal. Combine navy beans and kidney beans; divide into 4 gift packages. Label and seal. Place 1/2 cup macaroni into 4 gift packages. Label and seal. Present 1 package herb mix, 1 package bean mix and 1 package macaroni with recipe for minestrone soup. Yield: 4 gift packages.

OLD BAY SEASONING
1 tbsp ground bay leaves
2 1/2 tsp celery salt
1 1/2 tsp dry mustard
1 1/2 tsp black pepper
3/4 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp paprika
1/2 tsp red pepper
1/4 tsp ground mace (optional)
1/4 tsp ground cardamom (optional)
Layer the ingredients in a jar. It's great also to season the flour for fried chicken, and on french fries

NORTH POLE CANDIED PECANS
1 pound pecan halves
2 tablespoons water
1 egg white
1 tablespoon cinnamon
1 teaspoon salt
Mix together in bowl: 2 tbsp. water and egg white Mix together in separate bowl: 1 tbsp. cinnamon 1 tsp. salt Wet the pecans with egg white and water with a slotted spoon; fill spoon with pecans - dip into dry mixture and shake off excess. Place pecans on cookie sheet. Bake at 250 degrees for 1 hour, making sure to check every 10 to 15 minutes. The pecans will stick unless you constantly check them and turn them. These make a great teacher gift during the holidays.

MEXICAN FIESTA DIP MIX
This is an unusual Southwestern dip mix that can be given in a small sombrero.
1/2 cup dried parsley
1/3 cup minced onion
1/4 cup dried chives
1/3 cup chili powder
1/4 cup ground cumin
1/4 cup salt
In a large bowl, combine the spices and store in an airtight container.
Attach this to the Jar
Mexican Fiesta Dip
Makes 2 cups
3 Tbsp. Mexican Fiesta Dip Mix
1 cup mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt
In a medium mixing bowl combine the Dip Mix with the mayonnaise and sour cream. Whisk the mixture until smooth. Refrigerate for 2 to 4 hours. Serve with tortilla chips or fresh vegetables.

LAYERED SOUP MIX IN A JAR FRIENDSHIP SOUP MIX
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1/2 cup uncooked long grain rice
1/2 cup alphabet macaroni or other small macaroni ( can be put in a plastic sandwich bag to make it easier for the recipient to get out of jar )
ADDITIONAL INGREDIENTS:
I pound ground beef
3 quarts water
1 can ( 28 ounces ) diced tomatoes, undrained
In a 1-1/2-pint jar, layer the first eight ingredients in the order listed. Seal tightly. Yield: 1 batch.
Instructions to attach to jar:
Friendship Soup Mix:
To prepare soup:Carefully remove macaroni from top of jar and set aside. In a large saucepan or Dutch oven, brown beef; drain. Add the water, tomatoes and soup mix; bring to a boil Reduce heat; cover and simmer for 45 minutes. Add reserved macaroni; cover and simmer for 15 to 20 minutes or until macaroni, peas, lentils and barley are tender. Yield: 16 servings ( 4 quarts)

INSTANT SPICED TEA
2 cups powdered orange breakfast drink
1-1/2 cups sugar
3/4 cup instant tea
2 packages unsweetened lemonade mix
1 teaspoon ground cloves
1 teaspoon ground cinnamon
Mix the ingredients and put them into a plastic container or double plastic bag. Label the mix: Spiced Tea. Add 2 heaping teaspoons to 1 cup boiling water.

ONION SOUP MIX
3 onion bouillon cubes, crushed
1 beef bouillon cube, crushed
2 tsp. cornstarch
1/3 cup instant onion flakes
2 dashes pepper
Put all ingredients in a jar. Store in cool, dry place.
Attach to jar:
1 Tbsp butter
4 cups cold water
Provalone cheese
Empty package into a pot and gradually stir in water and butter. Bring to boil, reduce heat and cover. Simmer 20 minutes. Ladle soup into oven proof bowls, sprinkle with croutons or toasted bread. Then add one slice provalone cheese. Briefly put bowls under a broiler to melt cheese. Serve. Makes 4 1-cup servings. Onion Dip: Mix one package onion soup mix with 2 cups sour cream. Chill before serving.

FUDGE BROWNIE MIX
2 cups sugar
1/2 cup cocoa
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips
Mix all the ingredients together and store in an air-tight container.
Attached these directions to the jar:
1 cup butter or margarine, softened 4 eggs 1 package of the Double-Fudge Brownie Mix Preheat the oven to 325 degrees F. Grease a 12 by 9 inch pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating well after each addition. Add the Fudge Brownie Mix and continue to beat the mixture until it is smooth. Spread the mixture into the greased pan, and bake for 40 to 50 minutes.

CINNAMON PANCAKE MIX
3 cups all-purpose flour
3 Tblsp. sugar
2 Tblsp. baking powder
4-1/2 tsps. ground cinnamon
1-1/4 tsp. salt
In brown bag or 1 quart jar, combine all ingredients; seal bag or jar, adding dried
fruits (apples are especially good!) if necessary to fill small gaps.
Attach this to the Jar:
In medium bowl, combine 3/4 c. milk, 1 egg, and 2 T. salad oil. With fork, blend in 1-1/3 c. pancake mix until moistened but still lumpy. Cook on lightly greased griddle or skillet. Makes about 10 5" pancakes.

PASTA SOUP IN A JAR
1/2 Cup Macaroni
1/4 Cup Lentils, dry
1/4 Cup Mushrooms, dried and chopped
2 Tbs. Parmesan Cheese, grated
1 Tbs. Onion Flakes
1 Tbs. Chicken Soup Base
1 tsp. dried Parsley
1/2 tsp. Oregano
1 Dash Garlic Powder
Mix Parmesan cheese, onion flakes, soup base, parsley, oregano, and garlic powder together in a small bowl. In a one pint jar, layer ingredients in this order, Spice mixture, macaroni, lentils, then mushrooms. Store with tightly sealed lid, until needed. Use the following recipe to make soup, or place recipe on a card and attach to your decorated soup mix jar to give as a gift:
Basic Pasta Soup
Combine contents of jar with 3 cups water, in a 2 quart saucepan. Bring to a boil, then reduce heat. Cover and simmer 40 minutes or until lentils are tender, stirring occasionally. Makes 4 servings.

BLUEBERRY MUFFINS
3 cups Muffin Mix
2 tablespoons brown sugar
1 teaspoon ground cinnamon
Attach this to the Jar:
1 1/4 cups fresh or frozen blueberries
1 cup milk
2 eggs
1/4 cup applesauce
1 teaspoon vanilla extract
Combine dry mix and stir in blueberries. In another bowl, beat milk, eggs, applesauce and vanilla. Stir into blueberry mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425'F for 15-18 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. (Can substitute other kinds of berries for blueberries and/or add nuts.) Yield: about 1 dozen.

CHOCOLATE CHIP COOKIE MIX IN A JAR
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/4 cups rolled oats
1 (5.5 ounce) chocolate bar
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup chopped nuts
1/2 cup semisweet chocolate chips
1 (Use a funnel that has a 2-inch opening, to layer nicely in jar.) With wire whisk, mix flour, baking powder, and baking soda. Pour into jar, pack down level with heavy object. 2 Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. Pack on top of flour in jar. 3 Add white sugar and pack down. Add brown sugar and pack down. Layer chopped nuts on top of brown sugar. Finish layering jar with mini or regular chocolate chips until even with the top (no more than 1/2 cup).
Recipe to attach to jar: Preheat oven to 375 degrees F (190 degrees C). Spoon chocolate chips and nuts into small bowl, set aside. Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or butter, cream well. Add 1 egg and 1/2 teaspoon vanilla, mix well. Pour oatmeal and flour mixture from jar into bowl, mix thoroughly. Roll into walnut size balls, place on slightly greased cookie sheet 2 inches apart. Bake for 8 to 10 min. Makes 3 dozen

POTATO SOUP MIX
1-3/4 cups instant mashed potatoes
1-1/2 cups dry milk
2 Tb. instant chicken bullion
2 tsp. dried minced onion
1 tsp. dried parsley
1/4 tsp. ground white pepper
1/4 tsp. dried thyme
1/8 tsp. turmeric
1-1/2 tsp. seasoning salt
Combine all ingredients. in a bowl and mix. Makes 6 servings. Place in 1 quart canning jars to store.
Instructions to attach to jar: To serve: place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.

CHOCOLATE PUDDING MIX
2 1/2 cups instant nonfat dry milk
5 cups sugar
3 cups cornstarch
1 teaspoon salt
2 1/2 cups unsweetened cocoa
Mix all ingredients together until they are well blended. Store in a large airtight container or jar.
Attach to the jar:
To make Chocolate Pudding:
Make sure you stir mix before using - then measure out 2/3 cup of mix in a medium saucepan. Add 2 cups milk, one teaspoon vanilla and one tablespoon butter and cook over low heat stirring constantly until mixture comes to a boil. Continue cooking and stirring for one minute. Remove from heat - cool. May be placed in individual serving bowls then cooled.

BOUQUET GARNI SEASONING BUNDLES
2 tablespoons dried parsley flakes
1 bay leaf
2 tablespoons dried instant minced onion
1 tablespoon dried celery leaves
1/2 teaspoon thyme
1/2 teaspoon marjoram leaves
10 whole black pepper corns
Cheesecloth & twine
Cut cheesecloth into 6 inch double squares. Place above ingredients in center, bring up sides of cheesecloth and wrap twice and tie securely with the twine. Make several at a time and store in air tight container. Drop into soups and stews for a wonderful flavor. Makes a wonderful gift in a decorative jar.

BRAN MUFFINS
1 1/2 c All bran cereal
1 1/4 c Self rising flour
1/2 c Sugar
1 c Golden raisins
Mix all together. Store in jar.
Attach this to the Jar:
1 pk Mix
1/2 c Butter, melted
1/2 c Milk
1 Egg, beaten
Mix: Combine all ingredients and store in an airtight container. Variation: Bran Muffins: Preheat oven to 400. Combine all ingredients just till moistened. Grease muffin cups and fill 2/3 full. Bake 16-18 minutes. -MAKES 1 DOZEN Variation: Pineapple Bran Muffins: Add 1 (8 oz) can drained crushed pineapple to the batter.

BREAD COATING FOR CHICKEN, PORK CHOPS OR FISH
2 c. dry bread crumbs
1/4 c. flour
3 Tbsp. paprika
4 tsp. salt
2 tsp. each: sugar, onion powder and ground oregano
1 tsp. ground red pepper
1/2 tsp. garlic powder
1/4 c. solid shortening
Mix dry ingredients well together. Cut in shortening until mixture is crumbly. Store in tightly covered container. Makes about 2-2/3 cups, enough for 4 chickens. Use about 2/3 cup per chicken.
Attach this to the Jar:
Dip chicken pieces into milk then into coating. Arrange in single layer in ungreased shallow baking dish. Bake in preheated 400 degrees oven for 50 to 60 minutes or until tender and brown. Use same method for coating pork chops or fish and bake until done.

BREADSTICKS
1 cup Master Mix
1/4 cup water (about)
1/4 cup cornmeal or flour
sesame or caraway seeds
1/4 teaspoon salt
Combine mix and additional ingredients and store in jar.
Attach this to the Jar:
Add water to form dough.
Knead 12 times. Shape into pencil-like strands 1/2 inch thick. Cut into 3-inch lengths. Roll in sesame or caraway seeds if desired. Bake at 400oF for about 20 minutes or until brown and crisp. For extra crispness, when sticks are brown, turn off oven and leave sticks in oven for 10 minutes or so.

BROWNIE MIX IN A JAR
2 1/4 cups sugar
2/3 cup cocoa powder { be sure to wipe out inside of jar with a dry paper towel
after adding the cocoa powder}
2/4 cup chopped pecans
1 1/4 cups flour mixed with 1 tsp. baking powder and 1 teaspoon salt Layer ingredients in a 1 quart wide mouth canning jar. press each layer firmly in place before adding the flour mixture.
Instructions to attach to jar:
1.} Empty jar of brownie mix into a large mixing bowl. Use your hands to thoroughly blend mix.
2.} Add: 1 1/2 sticks butter or margarine melted, DO NOT USE DIET MARGARINE 4
eggs, slightly beaten
3.} Mix until completely blended.
4.} Spread batter into a sprayed 9''x 13'' inch baking pan.
5.} Bake at 350% for 30 minutes. Cool completely in pan. Cut into 2 '' squares.
Makes 2 dozen

CAFE SWISS MOCHA FLAVORED COFFEE
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 T. Powdered Baking Cocoa
Process in a blender on liquefy until well blended. Store in an air tight container. Use by tablespoonfuls according to taste. Spoon in cup and add hot water

BUTTER MILK RANCH DIP
***MIX TOGETHER IN A SMALL BAGGIE***
2 tablespoons Saco cultured buttermilk blend
3 tablespoons nonfat dry milk
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
For dip: With a wire whisk, mix 1/2 cup water with 2 tablespoons fat-free
mayonnaise and the bag of dip mix. Combine well. Chill for a few hours to thicken before serving. *always store mixes in a cool, dry place. Dip for veggies & pretzels. Marinade & glaze for grilled chicken. Spread on toasted bagels. Slather on baked potatoes stuffed with broccoli. Use like a barnaise sauce over cooked green veggies.

 

Extra Special Touches

Place the wrapped jar of mix in a basket with additional ingredients if desired (ie: vanilla, pasta, etc.) and include the recipe if desired so the recipient may make more when their supply runs out. Add a bag of home made cookies, a couple of coffee mugs and a CD of holiday music. Add a cookie cutter or a wooden spoon tied to the jar's ribbon.