Thursday Thirteen #31

13 Kitchen Mixes for Gifts or Convenience.
These were all copied indiscriminately from Gifts from the Kitchen, Christmas Gifts from the Kitchen and Make-A-Mix.

1. Hot Chocolate Mix

1/4 cu. Miniature marshmallows
2 Dark Chocolate bars (3 1/2 oz., 100 g. each), coarsely chopped
Ground cinnamon

Layer all 3 ingredients, in order given, in jar with tight-fitting lid. Makes about 1 1/4 cups.

Heat 4 cups milk in heavy medium saucepan on medium until hot and bubbles form around edge of saucepan. Remove from heat. Add contents of jar. Heat and stir on low for about 5 minutes until smooth. Serves 4.

2. Basic Seasoning

1/4 cu. Paprika
2 tsp. Poultry seasoning
2 tsp. Garlic powder
2 tsp. Celery seed
1 1/2 tsp. Onion powder
1 tsp. Curry powder

Combine all 6 ingredients in small bowl. Spoon into small jar with tight fitting lid. Makes about 6 Tbsp.

Use in place of salt in cooking meat, fish or vegetables. Store in cool, dry place for up to 6 months.

3. Cakey Brownie Mix

1 1/4 cu. Granulated sugar
1/2 cu. Cocoa
1 1/2 cu. All-purpose flour
1 tsp. Baking powder
1/4 tsp. Baking soda
1/2 tsp. Salt
1/2 cu. Chopped Walnuts
1/2 cu. White (or semisweet) chocolate chips

Layer all 8 ingredients, in order given, in large jar with tight fitting lid. Makes about 4 cups.

Empty contents of jar into large bowl. Add 1 tsp. vanilla, 2/3 cu. cooking oil, 3 large eggs and 1/4 cu. water. Mix for about 15 strokes. Turn into greased 8x8 pan. Bake in 350 oven for about 40 minutes.

4. Granola Mix

10 cu. Old-fashioned oats
1 cu. Wheat germ
1/2 lb. Shredded coconut
2 cu. Raw sunflower seeds
1 cu. Sesame seeds
3 cu. Chopped almonds, pecans or walnuts
1 1/2 cu. Brown sugar, packed
1 1/2 cu. Water
3/4 cu. Vegetable oil
1/2 cu. Honey
1/2 cu. Molasses
1 1/2 tsp. Salt
2 tsp. Ground cinnamon
3 tsp. Vanilla
Raisins or other dried fruits, if desired (but who would, really?)

Preheat oven to 300. In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well.
In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well coated. Spread into five 13x9 baking pans or cookie sheets with sides.
Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other dried fruit, if crazy. Put in airtight containers. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 20 cu.

Use it as a topping on ice cream or yogurt, or use it to make Energy Bars: Butter a 9-inch square baking pan; set aside. In a saucepan, combine 1/2 cu. brown sugar and 1/2 cu. light corn syrup. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Stir in 1/2 cu. peanut butter until blended. Stir in 3 1/2 cu. Granola Mix and 1/2 cu. Spanish peanuts until coated.
Press into prepared pan. Cool to room temperature. Cut into 3" x 1" pieces. Makes 27 bars.


5. Bean Soup Mix

1/4 cu. of the following:
Dried red lentils
Dried baby lima beans
Dried black beans
Dried green lentils
Dried small red beans
Dried black-eyed peas
Dried pinto beans
Dried green split peas
Dried red kidney beans

1 tsp. Dried sweet basil
1 Tbsp. Parsley flakes
1 Tbsp. Beef bouillon powder
1 Bay leaf
1 tsp. Ground oregano
1 tsp. Salt

Layer first 9 ingredients, in order given, in jar. Combine remaining 6 ingredients on piece of plastic wrap. Tie with twist tie or ribbon. Place on top of kidney bean layer. Secure lid. Makes about 2 cups.

Empty contents of jar into large pot or Dutch oven. Rinse well and drain. Add 6 cups hot water. Bring to a boil. Boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain, Rinse and Drain again, then add 7 cups water, 1 (14 oz.) can of Mexican Stewed tomatoes with juice, and package of spice mix. Cook, stirring occasionally, for about 1 hour. Makes about 9 cups.

6. Lemon Dill Rice Mix

2 cu. Long grain white rice, uncooked
2 tsp. Dill weed
2 tsp. Finely chopped dried chives
1 1/2 Tbsp. Vegetable (or chicken) bouillon powder
1/2 tsp. Salt

Combine all 5 ingredients in cloth bag or jar. Makes 2 1/4 cups.

Empty contents into large saucepan. Add 4 cups water, 2 Tbsp. lemon juice and 1 Tbsp. hard margarine (or butter). Bring to a boil, reduce heat, then cover. Simmer for about 20 minutes until rice is tender. Makes 7 cups.


7. Spiced Tea Mix

1/2 cu. Powdered orange juice crystals (such as Tang)
2/3 cu. Granulated sugar
2 Tbsp. Powdered iced tea mix, with lemon
1/2 tsp. Ground cinnamon
1.4 tsp. Ground cloves

Pour orange crystals into jar with tight-fitting lid. Spoon sugar over orange crystals. Combine tea, cinnamon and cloves in small cup. Spoon over sugar and orange crystals. Makes 1 1/4 cups.

Stir contents of jar before measuring. Measure 2 tsp. into mug. Add 3/4 cup boiling water. Stir. Serves 1.

8. Mexican Popcorn Mix

1 1/4 oz. Envelope of taco seasoning mix
1 tsp. Dried whole oregano, crushed
1/2 tsp. Dried sweet basil
3/4 tsp. Garlic powder

Combine seasoning mix, oregano, basil and garlic powder in small bowl. Spoon into small jar with tight-fitting lid. Makes about 1/3 cup.

Melt 3 Tbsp. hard margarine (or butter) in small saucepan. Drizzle over about 6 cups popped corn (1/4 unpopped) in large bowl. Sprinkle with 1 Tbsp. Mexican Popcorn Mix. Toss to coat well.

9. Cran-Raisin Cookie Mix

3/4 cu. All-purpose flour
1/2 cu. Quick-cooking rolled oats (not instant)
3/4 cu. All-purpose flour
1/2 tsp. Baking soda
1/2 tsp. Salt
1/3 cu. Brown sugar, packed
1/3 cu. Granulated sugar
1/4 cu. Dried cranberries (Craisins)
1/4 cu. Dark raisins
1/2 cu. M&Ms
1/2 cu. Pecans (or walnuts), chopped.

Layer all 11 ingredients, in order given, in large jar with tight-fitting lid. Makes about 4 cups.

Cream 3/4 cu. softened hard margarine (or butter), 1 large egg and 1 tsp. vanilla together in medium bowl until fluffy. Add contents of jar. Mix by hand until well combined. Drop by heaping tablespoonfuls onto greased cookie sheet. Bake in 350 oven for about 16 minutes until edges start to brown. Cool on cookie sheet for 5 minutes. Remove cookies to wire racks to cool completely. Makes about 36 cookies.
(The question here, though, is do you really want 3 dozen cookies with cranberries and raisins? =P )

10. Onion Seasoning Mix

4 tsp. Instant beef-bouillon granules
8 tsp. Dried minced onion
1 tsp. Onion powder
1/4 tsp. Bon Appetit Seasoning

Place in small air-tight jar or container. Label with date and contents. Store in a cool, dry place. Use within 6 months.

Combine 2 Tbsp. seasoning mix with 1 cu. sour cream to make a tasty dip for vegetables. You can also use it to flavor meats and soups.

11. Mulled Cider Spice Pouch

3 Cinnamon sticks (4 inches each), broken up
2 Tbsp. Chopped dried apple
1 Tbsp. Whole allspice
2 tsp. Dried orange peel*
1 tsp. Aniseed
1 tsp. Whole cloves
Cheesecloth

Combine first 6 ingredients in small bowl. Put spice mixture in center of 8 inch square of double-layered cheesecloth. Draw up corners and tie with butcher's string. Makes 1 spice pouch.
*Omit dried orange peel. Use the same amount of dried zest. To make dried zest, spread zest from 1 medium orange in shallow pan. Bake in 200F oven for about 15 minutes until dry. Store remaining zest in jar with tight-fitting lid.

Pour 6 cu. apple cider (or juice) into medium saucepan. Place Mulled Apple Cider Pouch in apple cider. Bring to a boil on medium. Reduce heat to medium-low, cover and simmer for 15 minutes to blend flavors. Discard spice pouch. Makes about 6 cups.

12. Soothing Tummy Tea Mix

1/4 cu. Dried mint leaves
1 tsp. Dried rosemary, crushed
1 tsp. Dried sage
1/2 tsp. Dried orange peel (see previous *)

Combine all 4 ingredients in small bowl. Spoon into decorative jar with tight-fitting lid. Makes about 1/3 cup.

Measure 2 tsp. Soothing Tummy Tea Mix into infuser ball. Place in 2 cup teapot. Pour 1 cup boiling water into teapot, cover, and let steep for 2 minutes. Makes about 1 cup. Great for tummies that have just had a big holiday dinner.

13. Tomato Basil Seasoning

2 Tbsp. Dried basil
2 Tbsp. Garlic powder
1 Tbsp. Dry tomato basil soup mix, stir before measuring
1 Tbsp. Onion powder
1 Tbsp. Parsley flakes
1 Tbsp. Dried whole oregano
1 Tbsp. Dried thyme
1 tsp. Dried marjoram

Measure all 8 ingredients into small bowl and stir well. Spoon into jar with tight-fitting lid. Makes about 2/3 cup.

Sprinkle over beef, pork, poultry or white fish. Let stand for at least 30 minutes before cooking. For best flavor, sprinkle over meat, poultry or fish and chill for 4 hours before cooking.

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