utter, hot sauce, and garlic powder in a small saucepan over
Cook beef and onion together and drain.
Cook cocktail smokies and mushrooms and drain.
Then add the remaining ingredients and simmer for about 10 minutes.
This recipe can be cut in half.
vinegar, sugar, mustard, and chili powder; mix well and set aside.
*NOTE: Pure chili powder is just that. Ground up roasted dry chilis blended to a fine powder. It is not the store bought chili powder mix that includes other herbs and spices. The spiciness of this seasoning mix depends on the chilis you select.
Combine all ingredients in mini-blender, coffee mill or food processor. Process until well blended.
Store in clean, dry airtight container. Shelf life is about 3 months. Shake well before using. Keep from heat, light and moisture.
Cream butter, sugar and brown sugar.
Add eggs and vanilla. Mix together flour and oatmeal (put small amount into blender until it turns into a powder; mix first, then blend), salt, baking powder and baking soda.
Mix all ingredients.
Add chocolate chips, chocolate bar and chopped nuts.
On an ungreased cookie sheet, make golf ball size cookies 2 inches apart and bake at 375\u00b0 for 6 minutes.
Mix all ingredients together and place in a jar.
Store in a cool, dark place up to 1/2 a year.
Enjoy!
Put all ingredients in a blender or food processor. Pulse until well blended.
Place in an airtight container and store for up to 6 months.
Add 1 T. mix to a cup of hot water for a cup of soup or broth.
Use in any recipe calling for commercial bouillon cubes or granules.
This makes 1-2/3 cups of mix.
Sift flour and baking powder; mix with margarine.
Add egg and milk; mix.
Add raisins; mix.
Spoon into cupcake cups or greased muffin tins.
Bake 12 to 15 minutes at 400\u00b0.
Makes 6, depending on size of the cupcake cups.
Mix flour, powdered milk, baking powder and salt in a 4-quart storage container.
Blend/cut in shortening using a pastry blender or electric mixer until fine crumbs are obtained.
Store in tightly covered container.
Keep refrigerated for up to 3 months. Makes about 7 cups of biscuit mix and it can be used in recipes that call for commercial biscuit mix such as dumplings, pie crust, sugar cookies and any baking mix recipe.
Mix first 3 items together until
emaining sugar, flour, and baking powder. mix to combine.
* add in
Grease well and flour an angel food pan.
In mixer, blend 1/2 cup butter with 1 cup sugar.
Add egg and almond flavoring.
Blend in flour, salt and baking powder; mix well.
Chill batter well. Press into bottom and up sides about 2 to 3 inches.
Flour fingers to help, as batter is sticky.
Peel apples; use hand grater, shredder side.
Slice right into pan.
Apples can also be chopped. Sprinkle with lemon juice.
Melt butter in electric skillet at 200\u00b0.
Stir in seasoning. Blend well.
Add Chex and pretzels or nuts.
Mix until pieces are coated.
Cover skillet, leaving lid vents open.
Heat at 250\u00b0 for 15 minutes.
Stir midway.
Cool on absorbent paper (paper towel).
Mix
well
all ingredients.
Store in airtight containers. When ready\tto use for each 1 1/2 cups pancake mix use 1 beaten egg,
1
cup water and 2 tablespoons melted shortening. Mix well and
fry
on
hot
griddle.
We
use milk instead of water, then I omit the 4 cups dry milk.
Take the oatmeal, flour, baking powder, mix with butter and milk made hot in a saucepan.
Roll out quickly and bake in very thin cakes.
In a large skillet, combine oil and peanut butter. Stir over low heat until smooth. Remove from heat. Blend in seasoning. Add Chex and nuts.
Mix until pieces are well coated.
Heat over low heat for 10 minutes until Chex are crisp. Stir continuously. Spread on absorbent paper to cool.
Yields 6 3/4 cups.
Beat together sugar, milk, melted butter and egg.
Stir into Mix just until moisted.
Fold in fruit and/or nuts.
Fill greased muffin cups and bake at 425 for 20 minutes.
Stir liquid into Mix just until moistened.
Knead a few times on floured board.
Roll or pat out to 1/2 inch thickness and cut into biscuits.
Bake at 450 for 7-10 min, until golden on bottom.
Mix them all together very well (running them through a coffee grinder together is a good idea).
Store in an airtight container in a cool, dry place.
Makes 1/2 cup curry powder.
When I use this mix, I usually lightly toast the powder (to perk up the flavor) in a hot skillet, stirring occasionally, for 1-2 minutes before adding into my recipes.
In a blender or food processor, combine sugar, powdered creamer, milk powder and cocoa powder. Mix well, and store in an airtight container.
To serve, put 2 to 3 tablespoons of powder in a mug, fill with hot water, and stir.