Wednesday, April 15, 2015
JEAN'S MAKE AT HOME RECIPES
5 lb all-purpose flour
4 oz (1/2 cup) baking powder
3 cups shortening
3 Cups dry milk
1/4 cup sugar
2 Tablespoons salt
Put dry ingredients into a large bowl or pan. Add shortening. Cut shortening into flour mixture, using a pastry blender, until resembling coarse meal (as for pastry). Store in covered container. Use as required for biscuits, scones, pancakes and waffles.
For Biscuits: 2 cups of mix and 3/4 cup water.
For Pancakes: 2 cups mix and 1 cup water and 1 or 2 eggs.
8 oz tartaric acid
8 oz bicarbonate soda
1 lb rice flour
Sift together 6 times and keep in an airtight container.
4 cups rolled oats (quick cooking)
1 cup bran
1 cup coconut
1 teaspoon cinnamon
2 Tablespoons brown sugar
1/2 cup honey (more if desired)
1/3 cup salad oil
1 teaspoon vanilla
nuts, dates, raisins, etc. (if desired)
Mix oats, bran, coconut, cinnamon, and brown sugar well: add honey and mix with hands to distribute thoroughly. Add oil and vanilla, working through thoroughly. Spread out on an ungreased 10 x 15 inch jellyroll pan or cookie sheet with 4 sides. Bake in slow oven (325 degrees) for 25 minutes. Stir often, turning bottom to top to toast all. Keep in tightly closed tin. *
* Sometimes during fruit season, I don't add nuts, dates, raisins, etc. I just add fruit when I serve in with milk.
2 gallons warm water
2 oz bruised ginger root
2 lbs sugar
2 lemons - juice only
1 teaspoon cream tarter
1 yeast cake or pkg. in cold weather (2/3 of package in summer)
Let stand in stone jar, covered for 24 hours. Strain and bottle. Bottles must be tightly sealed.
I had the Ginger Ale recipe on before. We can't remember if it was on here or Amish Stories.
FRENCH FRIED ONION RINGS
1 cup flour
1/2 tsp salt
1 tsp baking powder
1/4 cup vegetable oil
1 egg slightly beaten
1 cup milk
3 or 4 onions
Cut onions into 1/4" slices and separate into rings. Dry onions thoroughly, then coat with flour. Dip into batter, letting excess drain off. Try in hot oil 1/2" to 1" deep. (Three onions will make 6 servings)
THE FOLLOWING I GOT FROM LIVING FRUGALLY IN AN UNFRUGAL WORLD BY DONN MARTIN , Marilyn
DRY ONION SOUP MIX (same as Lipton's Onion Soup Mix)
1 1/2 cups dry minced onion
8 tsp onion powder
2/3 cup beef-flavored bouillon powder
1/2 tsp celery seed, crushed
1/2 tsp sugara
Mix ingredients and use 2 Tbsp to each cup of hot water. Store in an airtight container. When making use 2 Tablespoons to each up of hot water. Simmer for 15 minutes.
SEASONED SALT (same as Durkee's Seasoned Salt)
8 Tbsp salt
3 Tbsp pepper
2 Tbsp paprika
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
Mix all ingredients in a bowl and store in an airtight container.
SEASONED RICE MIX (same as Rice-A-Roni)
2 cups rice
1 cup broken spaghetti noodles
1/4 cup dried parsley flakes
6 Tbsp instant chicken or beef bouillon powder
2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried thyme
Mix all ingredients and store in an airtight container.
To use: Put 1 cup of mix, 2 Tbsp margarine and 2 cups of water in a saucepan. Bring to a boil, cover, reduce heat and simmer for 15 minutes or until the rice is tender.
If there is something that you want the recipe for, but isn't here, please let Jean know on the posts. We also have other items you can make at home, and will put them on at another time.