Food Storage–Mix It Up

The secret to saving money by using a food storage is that you buy larger quantities at a time of basic products that make just about anything you could wish for.  And having basic products on your shelf that make anything and everything is key in rotating successfully through your short term storage while at the same time incorporating long term storage items that just need a slow rotation.
And the secret to convenient homemade products from your kitchen, that don’t include “corn syrup” as the second ingredient and 35 preservatives is… a mix!  Box mixes from the store are quite popular for their time saving qualities so why not make your own?  I guarantee your home mix will produce a better tasting product as well.  Plus you can control things like sodium according to your taste or medical need.
Here are some of my favorite basics but there are whole books out there and sections of cooking magazines dedicated to homemade mixes.  Make-A-Mix is my favorite reference for this and though originally published in the 1970’s and ‘80’s it is still available through Amazon.  Remember too, that you can make a mix from any of your favorite recipes simply and quickly by dividing out the dry ingredients or spices into Ziploc bags, stored in airtight containers and instructions written on a handy label or piece of masking tape.  Make the label pretty or hide the piece of tape on the bottom of the jar but label everything so you don’t forget and keep the instructions handy to keep the mix convenient.  And do your part for the environment by re-using large plastic containers from previous bulk purchases.  It’s easy to save a bundle on storage ware this way, too.
Go wild and make cooking with food storage “convenient”!

Mix Recipes:
Basic Quick Mix – (Use in any recipe calling for Bisquick) From Make-A-Mix
8 1/2 c. all-purpose flour
4 Tbsp. baking powder
1 Tbsp. Salt
2 tsp. Cream of tartar
1 tsp. baking soda
1  1/2 c. dry milk
2  1/4 c. shortening
In a large bowl, sift together all dry ingredients.  Blend well.  Cut in shortening with a pastry blender until mixture resembles cornmeal in texture.  Label with date and contents.  Store in a cool dry place.  Use within 3 months for best results.
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Brownie Mix – From Make-A-Mix
I must have dozens of brownie recipes but if I ever want something really fast or easy for the kids to tackle on their own, this mix is great.  And it doesn’t have that “box” lack of flavor either.

6 c. flour
4 tsp. baking powder
4 tsp. salt
8 c. sugar
1 can (8 oz) unsweetened cocoa powder
In a large bowl, combine all of the above ingredients.  Stir with a wire whisk until everything is evenly distributed.  Put in a large, airtight container.  Label with date and contents.  Store in a cool, dry place.  Use within 3 months for best results.
There are cake, cookie and “mud” recipes to go with this mix but you’ll have to buy the book for those. 

Brownies
1/4 c. butter, melted
2 eggs, beaten
1 tsp. vanilla extract
2 1/2 c. brownie mix
*1/2 c chopped nuts or chocolate chips if desired.
*Brownie Topper if desired
Preheat to 350 degrees.  Grease and flour 8x8 square baking dish.  Combine melted butter, eggs, vanilla and brownie mix.  Stir in nuts or chips if desired.  Bake 30 – 35 minutes until edges just separate from pan.  Top with brownie topper of your choice or serve plain.
*Sprinkle with 1 c. chocolate chips over warm brownies and put back in warm oven for a minute or two until melty.  Spread evenly over the top.  Sprinkle with nuts or colored sprinkles.
*Sprinkle lightly with powdered sugar.
*Marshmallow Surprise (EXTRA sweet but my very most favorite!)
Sprinkle warm brownies with marshmallows to cover the top.  Warm in oven until enlarged and melty, 2-3 minutes.  Bring 1/4 c. milk or evaporated milk (both work) 1/4 c. butter and 1  1/2 Tbsp. cocoa to a boil stirring constantly.  Remove from heat.  Add to 1  1/2 c. powdered sugar in a bowl.  Stir in vanilla and pour over top of marshmallows or beat on medium with a mixer until thicker and then frost.
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Pancake Mix (Adapted from Make-A-Mix)
This mix makes waffles as well as several other dishes including a coating for a pan fried sandwich.  And there are other mixes that make other types of pancakes as well.  You might just have to get a hold of a copy of this book.
A large pretzel barrel from Sam’s Club can be re-used for this mix to hold a triple batch; good for a family that triples or quadruples the pancake recipe for every family meal we make of them.
2 c. Powdered milk
8 c. flour (this is a good place to incorporate 1/2 wheat flour)
1/2 c. sugar
8 tsp. baking powder
4 tsp. baking soda
2 tsp. salt
Combine until all ingredients are evenly distributed.  Store in container with a tight fitting lid.  Label and date.  Attach pancake recipe to container to keep things convenient.  Use within 6 months for best results.
Buttermilk Pancakes - My favorite simple pancakes for ease as well as taste.  We make a meal out of these every February during “Maple Sugar Days” and use REAL maple syrup on them for a treat.
1 egg
2 Tbsp. vegetable oil
1 c. water
1  1/2 Tbsp. lemon juice (optional)
1  1/2 c. Pancake Mix
In bowl combine all ingredients.  Let stand 5 minutes.  Lightly spray, butter or oil frying pan.  An ice cream scoop works well for pouring out desired amounts of batter on pan.  Cook until bubbly and flip.  Serve with the usual pancake toppings of your choice.
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Seasoning Packets
For these, line up as many plastic bags for the mix as you desire and measure out dry seasonings into each bag, assembly line style.  Store in an airtight container with like seasoning packets.
For Salad dressings I use pint jars.  Although the seasoning takes up just a small space in the jar a pint is the perfect size for mixing the wet ingredients in with the seasoning.  The jar is convenient for mixing, and refrigerating and it looks kind of pretty on the table.  I tape a list of the wet ingredients to add in and this makes it easy enough that my children can mix up the salad dressing when it is their turn for dinner prep. as they rotate in and out of that task.
Onion Seasoning Mix
Use in any recipe that calls for Onion Soup Mix. 
4 Cubes Beef Bouillon (Use a kitchen mallet on them before they are unwrapped and they will crumble easily)
8 tsp. dried minced onion
1 tsp.onion powder
Add each ingredient to each packet that you make of this seasoning mix.
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Cheese Spread 
Add 1/2 of the onion seasoning mix to 1 block of cream cheese (stock up on cream cheese when it goes on sale for .90 – $1… check the expiration.  It lasts for months, unopened).  Mix together and then add 1 c. shredded cheddar.  Spread on crackers and top with tomato slices or use on sandwiches with deli-meat.
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Pork Marinade – Crock Pot
3-4 lb. pork tenderloin
1 packet onion  seasoning mix
1 onion, chopped
3 Tbsp. soy sauce
1 c. water
1 can lemon-lime soda or ginger ale
3 cloves garlic, minced
salt and pepper to taste.
Place pork in slow cooker.  Sprinkle with soup mix and onions.  Pour soy sauce, water and soda over the meat and seasoning.  Spread garlic over pork and sprinkle with salt and pepper.  Cover and cook on high 2-3 hours or on low 4-5 hours. 
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Taco Seasoning Mix – (From Make-A-Mix)
2 tsp. instant minced onion
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cornstarch
1/2 tsp. cayenne (red) pepper
1/2 tsp. garlic powder
1/4 tsp. dried oregano
1/2 tsp. ground cumin
Add one packet with 1/2 cup water to your favorite recipe calling for taco seasoning mix.  Great with beans!
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Sloppy Joe Seasoning Mix
Add to each packet you wish to make:
1 Tbsp. instant minced onion
1 tsp. black pepper
1/2 tsp. salt
1 tsp. cornstarch
1/4 - 1/2 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. celery seed
Brown ground beef and a green pepper if you have one; drain excess grease.  Add Sloppy Joe Seasoning packet with 1/2 c. water and 8 oz. can tomato sauce.  Heat and serve over buns. 
Spaghetti Seasoning Mix
The one thing I knew how to make for dinner when I got married remains one of my best loved recipes.  I’ve tweaked it a little and now I’ve turned it into a mix to save time and make busy nights easier.  To prepare this use the seasoning packet and follow the instructions for Spaghetti Sauce found under “recipes” or “tomatoes” here on my blog just adding the wet ingredients and meat if you wish.
Line up your plastic baggies and make as many packets as you think will be helpful.
1 Tbsp. dried minced onion
1 Tbsp. dried parsley flakes
1 Tbsp. cornstarch
1/4 tsp. black pepper
1 tsp. salt
1/4 tsp. garlic powder
1 tsp. sugar

3/4 tsp. Italian seasoning
1 beef bouillon cube
1 bay leaf
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Italian Seasoning Mix
Make your own Italian Dressing… you’ll never go back to the expensive store bought bottles.
Make packets each containing:
2 tsp. sugar
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. seasoned salt
1/2 tsp. cayenne pepper (adds flavor, not heat)
3/4 tsp. Italian seasoning
1/4 tsp. black pepper
Directions: Add one packet to a pint jar with:
1/4 c. vinegar or white wine vinegar
1/4 c. lemon juice
4 cloves garlic, minced
1 c. canola oil
1/3 c. Parmesan cheese
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Home-style Ranch Dressing
1 tsp. parsley
1/8 tsp. dill
1/4 tsp. garlic powder
2 tsp. instant minced onion
1/8 tsp. black pepper
1/4 – 1/2 tsp. salt or seasoned salt
1/8 tsp. dry mustard
Directions:  Add one packet to a pint jar with:
1 c. mayo
1 tsp. lemon juice
2/3 c. milk
1/4 tsp. vinegar
*** Substitute up to 1 c. sour cream or plain yogurt for milk and use as a dip for fresh vegi sticks.

Don’t forget, homemade mixes make great gifts when they are attractively packaged and the directions are given.  They are economical and generally well received. 

They are a gift of time;  your time that will save the recipient time.