Make-Your-Own mixes

[Greybear23]

Found a recipe in Mother Earth News for some Zucchini squash nut muffins, does anyone know if I can substitute Yellow crooked neck squash for the zucchini squash? I did not plant zucchini as we don't eat it in much stuff, Lynn

 

[keljonma]

Found a recipe in Mother Earth News for some Zucchini squash nut muffins, does anyone know if I can substitute Yellow crooked neck squash for the zucchini squash? I did not plant zucchini as we don't eat it in much stuff, Lynn

I substitute one for the other all the time

 

[Greybear23]

Thank you, keljonma, Lynn

 

[keljonma]

keljonma, those recipes sound wonderful, we have a lot of one skillet meals and use a lot of ground pork and ground beef as it is quick and easy, thank you for sharing, Lynn

Thanks, Greybear23. I make a Sausage Helper too, although I don't normally use the almost hamburger helper mix to do it.

Sausage Helper

In a large skillet, brown 1 pound sage sausage.
Add
4 cloves crushed garlic
1/2 pound chopped mushrooms
scant 1/3 cup red wine, broth or water
1/4 tsp tarragon or parsley

Combine ingredients. Stir in cooked pasta or noodles.
May add uncooked pasta or noodles to dish, just add additional liquid to the skillet, cover and cook until they are done.

 

[Greybear23]

Thanks kejonma, sounds good, Lynn

 

[Greybear23]

One of our favorite quick skillet meals is this,

Brown one or two pounds of ground meat of choice
while browning add a medium chopped onion
cook till onions are almost clear
Add black pepper to taste
Salt to taste
We use two cans of pinto beans
Two cans of whole corn
And add four packets of brown gravy mix (for two lb meat)
Fill skillet with water to cover and bring to boil
Reduce heat and simmer for about 1o- 12 minutes to done

Before I start the meat I take two cups white rice and four cups water, a little salt andput in a microwave safe bowl, set microwave for 10 minutes, cook, stir, and reset for 10 minutes, it is done.

Put a bed of rice on the plate and spoon meat mix over it and serve.

Goes good with toast or without, some sweet tea and ready to eat!!! Lynn

 

[keljonma]

One of our favorite quick skillet meals is this,

Brown one or two pounds of ground meat of choice
while browning add a medium chopped onion
cook till onions are almost clear
Add black pepper to taste
Salt to taste
We use two cans of pinto beans
Two cans of whole corn
And add four packets of brown gravy mix (for two lb meat)
Fill skillet with water to cover and bring to boil
Reduce heat and simmer for about 1o- 12 minutes to done

Before I start the meat I take two cups white rice and four cups water, a little salt andput in a microwave safe bowl, set microwave for 10 minutes, cook, stir, and reset for 10 minutes, it is done.

Put a bed of rice on the plate and spoon meat mix over it and serve.

Goes good with toast or without, some sweet tea and ready to eat!!! Lynn

Thanks, Greybear! That sounds like a keeper.. Yum! Forgive me if I pass on the sweet tea, it is not my favorite.

 

[hennypenny9]

Here's a new one I'm enjoying!!

Absolutely Fabulous Greek/House Dressingallrecipes.com

2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoons pepper
1 teaspoons salt
1 teaspoons onion powder

3/4 cup olive oil
1 teaspoons Dijon-style mustard
1 cup red wine vinegar

In a salad dressing cruet, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

I plan to mix up a few small containers with just the herbs. It will save time and hassle each time I want to mix up a batch.

I just made this, and it's great!

 

[freemotion]

The mix part of that dressing is so close to my fermented salad dressing mix that I copied the recipe to my files and will make it up as Greek instead of Italian next time....can't wait!

 

[The Chicken Lady]

Thank you!

I started doing this long ago, and what I do is wait until I'm going to make something anyway, such as a scratch cake. Then, as I make it, I line up containers to store, and a mixing bowl.

Let's say that I need 2 cups of flour for the cake. I put 2 cups in the mixing bowl, then I put 2 cups in each of the jars/baggies etc. that I have lined up. At least 4.

Then I do the same with all other dry ingredients, such as salt, baking soda, sugar etc.

Label the containers with the name of what it is (dark powders start to look alike, and you want to know if it's pudding, or a cake, at a glance.), and the rest of the recipe. Such as how many eggs to add, how much oil, and what temp. to bake at.

Now put the 4 away while your cake is baking, and you have an instant mix for the next 4 times you make cake. And you didn't take everything out a separate time, like cups and measuring spoons, bags of flour and sugar.

I do this with cake mix, puddings, cornbread, etc.

That is so smart! Thanks for that idea!