Master Mixes (revisited) Ranch Dressing (More Important than ever! Food Allergies)

As mentioned in a previous post our family is being impacted with more and more allergies or food intolerance issues.  I used to faithfully make my own mixes because I knew exactly what was in them and there were no extra additives etc.  As my family grew and life became hectic I used prepackaged mixes more and more.  I have once again come full circle and am making and using my own mixes.  Some of the ingredients have to be altered a little bit here and there but all in all I will be making my own mixes once again to meet the needs of a much larger extended family. 

 

Because we now have tree nut allergies, dairy allergies, tomato and avocado allergies, gluten intolerance, diabetes, and high blood pressure to contend with it makes life a little challenging. Some of these have been with us for a few years but others have come to the front in the last two especially.  I certainly have become a label reader more than I have ever before in my life.  For pot luck meals with extended family we are having to have families make sure that particular details are taken care of in order to meet specific needs.  With mixes I can alter salt content or gluten by using a different product than in the past.  But there is nothing that sneaks in that might be harmful to one of my loved ones.  In addition I know exactly when they were made and how long the shelf life is. 

 

Making mixes in bulk saves on time and clean up.  With the mixes that might need adjustment for gluten some of the ingredients have to be added at the time of preparation, I include that step on the instructions. For example the bouillon used to be dry and could be added all at one time, now the beef replacement has to be refrigerated so it is added to the rest of the dry ingredients at the time of use.

Obviously the Ranch Dressing does not meet the dairy free requirement but it fits into all of the other dietary needs in the family.  I love this recipe and am not sure why I stopped making it in the first place.  Our little dippers love it as much as the bottled kind and some of my girls like it even more. 
This is a copy cat of Mo's Ranch Dressing.

Ranch Dressing                                                            

1/4 t. garlic powder                                                     

1 t. onion powder                                                         
1 t. dried minced onion                                          
1 t. salt                                                                 
1T. dried parsley

1/4 t. ground pepper

1/2 c. buttermilk powder

2 c. mayonnaise

1 c. water

Mix all of the dry ingredients, except the buttermilk powder, and place in a plastic bag and seal tightly.  Place mixes in a plastic container with a good seal to store.  To make a mix up add the dry ingredients to the buttermilk powder, the mayonnaise and water and mix well, chill before serving.

One of my favorite uses of the Ranch Dressing is in the bottom right picture above.  An avocado with mini shrimp and the dressing similar to a salad at Mo's in Newport Oregon which the Gourmet Guy and I love. (Obviously this particular use is not an option to those who can't eat avocado and who won't eat shrimp!)

Red Lobster Biscuits

For years I have been trying to find a "copy cat" recipe for the cheddar biscuits at Red Lobster.  I have tried many and they failed me.  As the Gourmet Guy and I were doing some shopping at Costco we came across this Red Lobster Mix.  It had to be good because it carries the Red Lobster Logo.  We tried it last night, it is so easy and good.  As I opened the little silver herb packet I knew that it was going to be good because it smelled just like Red Lobster when you walk in.  This is a keeper for me.  I may just have to experiment with some of the spices in those little packets and see if I can come upon the flavor combination.  For me no copy cat recipes when I can pull this off of the shelf occasionally. 

 

This made my day, pretty simple, but it made my day!

Buttermilk Dressing (mix)Shrimp Salad- Mo's Style (a good repeat)

I have talked about Mo's before when I posted my Clam Chowder recipe. It is a place in Newport Oregon that "Gourmet Guy" and I have loved for years and years. In fact it is past time to go there again. Newport is a place we like to go to get away from everyday... there are Mo's in other parts of Oregon but this one, the orginal, is our favorite. Of course the Clam Chowder is the best ever but they have other menu items that we love as well. Because it is on the coast the seafood is fresh and tasty. They make a Shrimp Salad that is very enjoyable with a bowl of chowder and garlic toast. The key is the ranch dressing that they make is simply the best. We were told that they were going to market it but we haven't seen it yet. Here is our version! So simple yet so good.

Green cabbage, cut into small pieces

Fresh salad shrimp, cooked and clean

Ranch Dressing, (Mo's would be the best of course but here is a mix recipe that we like with it.)

Ranch Dressing

1/2 c. buttermilk powder
1/4 t. garlic powder
1 t. onion powder
1 t. dried minced onion
1 t. MSG
1 t. salt
1 T. dried parsley
1/4 t. ground pepper
2 c. mayonnaise
1 c. water

This is a great mix, I have often made it and given as gifts. I have given each of my married daughters a combination of my mixes as a gift to start them off when they are setting up as Newlyweds. One of my friends asked for my Dill Dip mix every year for Christmas.

Best Lasagna Ever!

Our daughter in Kansas City just had a little baby girl. I am here to help her out for a few days and to play with the her sweet little girls. I have been doing some cooking for her while she recovers and making doubles so that after I leave she can pull something out for dinner on her hectic days (with a 20 month old and a newborn there maybe a few!)

I made a marinara sauce several days in advance for several meals that I would be serving. I think sitting and marinating helped the sauce "mature!" At home I would use the tomatoes that I had canned for myself and I don't add sugar so the taste was a little different. But I made my usual recipe, below, only a smaller batch.

Lauri’s Italian Sauce
3 bottles whole tomatoes (4cans approx. 1 lb size)
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
3 8 oz. cans mushrooms

3 T. dried Oregano
3 T. dried Marjoram
3 T. dried Basil
1 ½ T. dried Thyme

1/2-3/4 c. chopped dried onion or two chopped fresh onions
2 T. minced dried garlic or 5 cloves fresh garlic minced (if using fresh onion and garlic saute them in olive oil until transparent and then add the remaining ingredients)
Combine all of the above ingredients and bring to a boil, simmer on low heat until thickened. (I usually simmer it for several hours)

Meat Sauce
4 lbs, lean ground beef
2 chopped onions
2-3 cloves garlic, minced

Brown the meat and add the onion and garlic and cook until tender. Add to the marinara sauce and simmer.

For Lasagna:
Place marinara sauce in the bottom of a 9x13pan. Place lasagna noodles (uncooked) on top and then layer with Cottage cheese, Cheddar cheese, Mozzarella cheese, and Parmesan cheese. Repeat layers again. Cover with foil and bake at 350 for one hour. If freezing cover with foil and freeze, thaw and bake, saves up to six months in the freezer.

The one thing that made this lasagna so good was the local Italian Sausage that I used along with the ground beef I just wish I could take a case of this home with me. Because the marinara sauce was being used in several things I didn't put as much sauce as I typically do and there was a lot of the meat mixture it all blended together so well.

Seriously one of the best Lasagnas I have ever made!

Wassail and Hot Chocolate/ Warm Drinks to HELP With Swine Flu

I received this email the other day and found it helpful and thought that I would pass it along with a couple of recipes that I use during cold and flu season.

"H1N1, like other Influenza A viruses, only infects the upper respiratory tract and proliferates only there. The only portals of entry are the nostrils and mouth/ throat. In a global epidemic of this nature, it’s almost impossible not coming into contact with H1N1 in spite of all precautions.
Contact with H1N1 is not so much of a problem as proliferation is.
What most N95 respirators (face masks) are designed to filter is about 95% particulates of 0.3, while the size of H1N1 virus is about 0.1. Hence, dependence on N95 to protect against H1N1 is like protecting against rain with an umbrella made of mosquito net.
Tamiflu drug does not kill the virus, but it prevents H1N1 from further proliferation till the virus limits itself in about 1-2 weeks during the virus’ natural cycle.
While you are still healthy and not showing any symptoms of H1N1 infection, in order to prevent proliferation, aggravation of symptoms and development of secondary infections, some very simple steps not fully highlighted in most official communications – can be practiced:
Frequent hand-washing.
“Hands-off-the-face” approach except to eat, bathe, etc.
Gargle twice a day with warm salt water (use Listerine if you don’t trust salt). H1N1 takes 2-3 days after initial infection in the throat/ nasal cavity to proliferate and show characteristic symptoms. Simple gargling prevents proliferation. In a way, gargling with salt water has the same effect on a healthy individual that Tamiflu has on an infected person. Don’t underestimate this simple, inexpensive and powerful preventative method.
Clean your nostrils at least once every day with warm salt water, swabbing both nostrils with cotton buds dipped in warm salt water is very effective in bringing down viral population.
Boost your natural immunity with foods that are rich in Vitamin C, or Vitamin C tablets that contain Zinc to boost absorption.
Drink as much of warm liquids as you can. Drinking warm liquids has the same effect as gargling, but in the reverse direction. They wash off proliferating viruses from the throat into the stomach where they cannot survive."

.
Last weekend my sister brought me a pitcher of Wassail (half empty pitcher above) because I was feeling a little under the weather. This drink not only excites me for the holiday season but makes me feel better at the same time. The warm drink and soothing scents help to clear a stuffy nose.

Wassail

2 c. water
1-2 cinnamon sticks
1/2 t. whole cloves

Heat one half hour but don't bring to a boil. Remove that cinnamon and cloves.
Add:
1 c. sugar
1 6 oz. can orange juice concentrate
juice of 1 lemon
6 c. water

Heat thoroughly and serve warm.


Hot Cocoa Mix (I keep this in storage all of the time)

2 c. non dairy creamer
3 c. powdered sugar
3/4-1 c. cocoa
1/2 c. non fat dry milk
1/4 t. salt
Mix all ingredients and store in an airtight container. To serve, spoon 2-3 heaping teaspoons mix into mug, add 1 c. boiling water and stir. (Makes 4 c. mix)

Tostadas

One of those old cravings I have had recently is for a good homemade tostadas. Because the corn tortilla is fried in hot oil until slightly crisp I have not made these for a long time. But with yummy fresh tortillas and all of the other ingredients on hand it just sounded good.

Toastadas:

1 lb. lean ground beef browned
1 medium onion, chopped finely
taco seasoning mix (recipe following)

refried beans (I have cans in my pantry as a standard)
cheddar cheese, shredded
guacamole (previously posted)
lettuce
tomato, diced
sour cream

corn tortillas
oil for frying


In a large skillet brown the ground beef and onion. When the beef is no longer pink add the taco seasoning mix and water. While the beef is browning heat oil in a separate pan. (1/2-1 inch from the bottom) When oil is hot place the tortilla in the oil and leave until it bubbles and raises flip and do the same with the other side, place on a paper towel to drain off excess oil. Heat the refried beans and cover.

Place tortilla on a plate layer beans, meat mixture, lettuce, tomato, cheese, sour cream and guacamole.I like to serve this with corn and Zatarains Black Beans and Rice or rice with lime and
cilantro.

Taco Mix:

2 t. instant minced onion
1/2 t. salt
1/2 t. minced garlic
1 t. gound cumin
1 t. chili powder
1/2 t. crushed red pepper
1/4 t. dried oregano

Mix with cooked hamburger, and 1/3 c. water.

Herbed Chicken

In an effort to use some of my fresh herbs I decided to experiment with them a little. I felt this one turned out pretty well.

I took the chicken out the night before to thaw and then made the marinade in the morning and placed in the fridge, turning it throughout the day.
Herb Chicken Marinade

1/2 c. honey

1 lime, juiced

1 t. salt

2 t. fresh Rosemary, chopped

1 t. fresh Thyme

1 clove garlic, minced

1/2 t. ground pepper

2 T. olive oil

Place all of the ingredients in a zippered bag and add 4 boneless, skinless, chicken breasts (pounded to the same thickness). Place in the fridge and turn the bag several times. The chicken should be used with 4-6 hours. Fresh chicken could also be placed in the marinade and frozen, when thawed it will be ready to cook immediately.

Master Mixes

During the 80's I found the book called "Make A Mix" and later "More Make A Mix" I tried a lot of recipes but found only a few that I have loved in them. As a result of this book I have experimented with many of my personal favorite recipes and began making my own mixes. I have also found others over the years that have been added to my "Master Mix" file. I strongly believe in doing a lot of mixes at once rather than take time each time I use a specific recipe to measure out simple dry ingredients. When there are recipes that are used frequently making multiple mixes can save time in the long run. I have also learned to love dry buttermilk because it comes in handy when you are making mixes.



I have also received several mason jars that have been filled with different type of cookie or bread mixes over the last few years. That is a great gift and an easy way to store these type of mixes on your pantry shelf.

Ideas for mixes:

Focaccia Bread (published)
Applesauce Spice Cake (published on side bar)
Dill Dip (published)
Ranch dressing
Taco Spice Mix
Cornbread
Waffles (published)
Onion Soup Mix (published)
Barbecue Sauce
Brownies
Hot Roll Mix
Cocoa
Chicken Soup
Rubs and Season Mixes.............. use your imagination.

I line glasses with plastic bags and measure out the ingredients in each one. I have also used a vacuum sealer to package some of the mixes.

Making sure that the air is out of each bag I seal or twist the package up and place labels on each one with instructions for preparation.

I really like to make my own mixes because I know exactly what is in each package and when it was made. I also have the ability to use my own dried herbs.

Waffles with flair

Waffles (Family Batch)

2 3/4 c. flour
3 t. baking powder
3/4 t. salt
1 1/2 T. sugar
10 T. vegetable oil
5 eggs
1 1/2 c. milk

Small Batch:
1 ¾ c. flour
2 t. baking powder
½ t. salt
1 T. sugar
7 T. vegetable oil
3 eggs
1 c. milk

Mix ingredients, do not over stir.

We like to make waffles with extra flair by putting extra thin slices of bacon on top of the batter and place the lid down. The thin sliced bacon cooks just like frying or microwaving.

Only the really thin sliced bacon will cook enough doing it this way.

I only buy the really thin bacon to use in waffles.

With the remaining bacon I divide it up and freeze in smaller packages for another time.

Serve warm! The leftover waffles can be frozen and reheated in a toaster.

This is the type of bacon that I usually buy because the shrinkage is far less and you get more for your money. If you buy it on sale and freeze it can by used at a later time. I also like to cook extra and crumble it up and freeze for salads or soups then I only have to clean the mess up once.

Service

Recently a very good friend of our family passed away. She had been a very close friend of my mother's and both of them had been such a good example of "Service" to me during my life. When my own mother passed away and we were sorting through her things my sister and I each took one of her casserole dishes as a memory. She took these casserole dishes to many families over the years, if you look carefully you can still see her name on the side on a piece of medical tape. This was the beginning of my own "Rainy Day" meals and Master Mixes. Thanks for getting me started Mom, this casserole dish stands proudly in my cabinet as an example.

Focaccia Bread

Focaccia Bread

1/2 c. water
1/4 c. milk
3 T potato flakes or buds
1 T plus 2 t olive oil
2 t finely chopped rosemary
1 1/2-2 c. unbleached flour
1 pkg quick rise yeast
1 t sugar
1/2 t plus 1/8 t salt


Heat water and milk to 130, add potato flakes. Mix in 1 T and 1 t of rosemary, rest 5 mins. In medium bowl mix 1 1/2 c. flour into the milk mix into a soft dough . Sprinkle counter top with flour and knead until the dough is elastic adding flour if it is too sticky. Let the dough rest for 10 mins. Grease a pie plate with olive oil and place dough in the pan and turn over, press dough evenly into pan. Let raise until double in pan. Preheat oven to 400, chop Rosemary and mix into the remaining olive oil and salt. After dough has doubled in pan gently press fingertip in surface to make an indentation, spread on surface of the bread. Bake for 20-25 mins. , or until golden brown. Remove from the pan and place on wire rack. Serve warm.

Or, one of my favorite ways to have handy in my pantry.

Focaccia Bread Mix

2½ c. white flour
1 T. yeast
1 T. sugar
1 t. salt
2 T. powdered milk

Combine 1 c. water and 2 T. butter. Warm until the butter melts.

Add the mix to the butter mixture and knead well. Divide into two loaves. Press into two 8” round pans, lightly greased and sprinkled with corn meal. Dimple the tops of the foccacia with your fingertips. Sprinkle with olive oil, herbs and cheese. Bake at 375’ for 20-25 minutes.

Grandma's Dill Dip

Dill Dip

1 T. parsley flakes
1 t. Bonn Appetit (I like this better than most of the recipes that call for regular seasoned salt)
1 T. diced or fresh onion
1 t. dill weed
1 t. chives
1 c. mayonnaise
1 c. sour cream

Mix all ingredients together and chill before serving.

We use this at most of our family gatherings and it usually doesn't make it to the table because we snack on it with the fresh veggies while we are getting everything ready to go for the rest of the meal.

Sunday Favorite-Pot Poast With Vegetables

Pot Roast with Potatoes and Carrots

4 lb. blade or cross rib pot roast
1 can cream of mushroom soup
8 small potatoes
8 medium carrots, cut into bite sized pieces
1 medium onion cut into small pieces
2 T. water
Onion soup mix (below)

Place a piece of heavy duty foil in baking pan. Mix soup and bouillon onion soup mix; spread over beef. Place vegetables around the outside edge and sprinkle with the water. Fold foil over and seal. Cook in 300 oven for four hours. Serve with the gravy.

Bouillon-Onion Soup Mix

¼ c. instant minced onion
2 T. instant beef bouillon
½ t. onion powder

(To make the soup, stir in 4 cups boiling water; reduce heat. Cover and simmer for five minutes)

(Sunday’s we like to make meals that are full flavored and fairly easy. This recipe has been a family favorite since we married twenty nine years ago. It is one of those “put it in and forget it until it’s done” recipe’s.)

Parmesan Rolls and Bread Sticks

Bread Sticks

1 T. yeast
2 T. sugar
1½ c. warm water
Add:
1 t. salt
3½ c. flour

Mix slightly sticky dough. Let raise once. Roll out, cut, and twist. Put on cookie sheet with 1 cube melted butter. Sprinkle with garlic salt, Parmesan cheese, and sesame seeds. Let rise until double and bake at 400 until golden brown.

Parmesan Rolls

25 frozen roll dough (preferably the Terrels brand a local Utah Company)
1 c. Parmesan cheese (the powdered kind)
4 t. garlic powder
½ c. parsley flakes
1 1/2 c. butter melted

While you are preparing the rolls, preheat oven to 200 degrees. In a bowl mix together Parmesan cheese, garlic powder, and parsley flakes. Roll the frozen dough in the melted butter then the Parmesan mixture. For an even coating place the roll in the butter once again and then again in the Parmesan mixture. Place on greased jellyroll pan. Turn oven off then place rolls in oven. Let rolls rise between 3-4 hours. Remove from oven and preheat to 350. Bake until lightly brown on top 15-20 minutes.

Perfect to serve with the comfort of fall soups. These are like a local restaurant in Utah that are quite famous, they melt in your mouth.