Basic Mixes Ease
Meal Preparations
You’re in a hurry, but you don’t
want to sacrifice taste for conveni
ence,
These recipes come to the
rescue. Mix the basic mix ahead of
lime and store in airtight contain
ers or in the refrigerator or freezer
as the recipes direct. Then when
you are in a hurry, you can mix up a
made-from-scratch meal in a snap.
With one recipe, many varieties
of cookies can be made. Your
friends will think you baked for
days. Only you will know the sec
ret of master mixes.
BASIC BAKING MIX
854 cups flour
'A cup baking powder
'A cup sugar
1 tablespoon salt
2 cups vegetable shortening
In a large mixing bowl, sift
together dry ingredients. Cut in
shortening, one cup at a time, until
it looks like corse meal. Put in cov
ered container or plastic bag. Store
at room temperature for about 3
months. For longer storage, place
in freezer. To measure mix for use,
lightly spoon into measuring cup,
do not pack, level with a spatula.
Biscuits:
Spoon 2 cups mix into bowl.
Make a well, add A cup cold milk
all at once. Working quickly, stir
vigorously with a fork just until
dough follows fork around the
bowl (30 to 40 seconds), turn out
onto lightly floured surface and
knead gently for another half
minute to remove stickiness. Roll
or pat out to 'A - to 'A -inch thick
ness. Cut with cutter. Place on
ungreased pan. Bake at 450
degrees for 10 to 15 minutes.
Makes 12 biscuits.
Drop biscuits:
Increase milk to 2 A cup. Do not
knead. Drop dough from a teas
poon onto well-greased cookie
sheet. Bake as before.
Cheese biscuits:
Add 'A cup grated cheese, any
flavor, to dough.
Onion biscuits:
Add 'A cup chopped, sauteed
onions to dough.
Ham-bacon biscuits:
Add 'A cup crisp bacon bits or
'A cup finely chopped cooked ham
to dough.
Pancakes:
Combine VA cups milk and 1
egg. Add 2 cups mix. Beat smooth
with an egg beater. If you wish,
fold in 'A cup blueberries or V* cup
sliced apples. Drop onto hot, light-
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
May
1- High-Calcium Recipes
8- Mother’s Cooking
15- Your Favorite Recipe
22- Oriental Cooking
Boie On The Range
ly greased griddle. Makes 10 four
inch pancakes.
Quick meal or chicken pie:
Pour 4 servings of canned or
homemade beef or chicken slew
into a buttered casserole dish.
Bake at 425 degrees for about 10
minutes. Spoon 1 cup basic mix
into a bowl. Make a well, pour
'A cup milk in all at once. Stir with
fork until moistened. Drop by tcas
poonfuls on lop of healed stew.
Bake 20 to 25 minutes more, serve.
Quick muffin mix:
Combine 3 cups basic mix and 3
tablespoons sugar in a sandwich
bag. Seal well and label. To use:
break 1 egg into a bowl and beat.
Stir in 1 cup milk. Add mix from
sandwich bag and stir quickly,
only a few strokes until just
moistened. Batter should be lum
py. At this point, fold in variations.
Fill tins 5 /< full. Bake 400 degrees
for 20 to 25 minutes.
Variations:
Blueberry - 1 cup fresh, frozen
or drained canned blueberries.
Cranberry - 1 more tablespoon
sugar, 3 /< cup raw, fresh berries.
Applesauce - Cut milk to A cup,
add 'A sauce, cinnamon to taste.
Nut - 3 /< cud chopped nuts of
choice.
Raisin or date - 'A cup raisins,
dates or currants.
Bacon - A cup ensp, crumbled
bacon.
Cheese - A lo 3 A cup grated
American cheese. Sprinkle with a
little paprika before baking.
Anonymous
MASTER BAKING MIX
Sift together 3 times:
5 pounds flour
3 A cup baking powder
3 teaspoons salt
1 tablespoon cream of tarter
'A cup sugar
Cut into consistency of cornmcal:
2 pounds vegetable shortening
Stir in:
4 cups dry powdered milk
Store in covered container at
room temperature. Substitute for
Bisquick baking mix in recipes.
Judy Stayman
Chambersburg
BISQUICK MIX
8 cups flour
'A cup baking powder
8 teaspoons sugar, optional
2 teaspoons cream of tartar
2 teaspoons salt
VA cup shortening
Sift dry ingredients and cut in
shortening. Mix well and store in
airtight container. May store in the
frcc/xr. Use in any Bisquitk
recipe.
Mixed-ahead biscuit mix allows you to make scrumptious desserts in minutes.
BASIC OATMEAL COOKIES
Master Mix
8 cups sifted flour
4 teaspoons salt
2 teaspoons baking powder
2 teaspoons baking soda
6 cups brown sugar, firmly
packed
3 cups shortening
8 cups quick rolled oats
Sift dry ingredients except oats,
together 3 times. Cut in shortening
until crumbly. Add oats and mix
well.
To use:
6 cups master mix
2 eggs, beaten
'/: cup milk
2 teaspoons vanilla
6 ounces chocolate chips
'A cup chopped nuts
Drop by spoonfuls onto baking
sheet, greased. Bake 12 to 15
minutes at 350 degrees.
Peanut butter: omit vanilla and
chocolate chips and add 1 cup pea
nut butter.
If desired, add raisins, mint cho
colate chips, butterscotch chips,
etc
Barbara Kinney
Tully, N.Y.
BATTER FOR
FRIED VEGGIES
3 / cup flour
'/ cup cornstarch
'A teaspoon sugar, optional
A cup water
VA teaspoon baking powder
3 /< teaspoon cooking oil
Combine ingredients in a large
bowl. Mix well until batter is
smooth and light. Dip vegetables
and deep Iry.
For crisp texture, deep Iry once,
let food cool thoroughly When
ready to cal, deep fry a second
time on high heat for 1 minute and
serve immediately.
(Turn to Pag* B 7)
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So, you love rice but you don’t have time to cook it and the one
minute variety does not satisfy your taste buds.
Here are some tips from the USA Rice Council, which will help
make rice a regular staple in your home.
• Cook rice in large quantities to use in future recipes.
Refrigerate cooked rice. It will keep 7 to 10 days. Cover tightly so
grains will not dry out.
• Cooked rice also may be frozen or reheated. It can be frozen for six
months without any noticeable difference in taste and texture.
• To reheat rice, add 2 tablespoons water or other liquid per cup of
cooked rice and heat in a saucepan or range top 5 minutes. Stir occa
sionally and fluff with a fork. Or reheat in the microwave on high pow
er 1 minute per cup of cooked rice.
• To reheat frozen rice in the microwave, cover and microwave on
high power 2 minutes per cup of rice. If reheating more than 2 cups at a
time, stir and redistribute rice midway through cooking.
The USA Rice Council has many recipe brochures for your use. The
latest release is Veg-able Rice, which has many recipes for a healthy
diet. For a free copy, send a self-addressed, stamped, business-sized
envelope to USA Rice Council, P.O. Box 740121, Houston, TX
77274.
Here is a recipe that incorporates rice and popular oriental cooking
tastes.
SPICY THAI PIZZA
3 cups brown rice, cooked
2 cups shredded mozzarella cheese, divided
1 cup crunchy peanut butler, divided
1 egg, beaten
Vegetable cooking spray
Vi cup hot water
A cup cilantro, minced
2 tablespoons soy sauce
3 tablespoons dark sesame oil, divided
I A teaspoon ground red pepper
2 cups broccoli flowerets
1 medium-size red onion, chopped
2 large carrots, julienned
Combine rice, 1 cup cheese, 'A cup peanut butter, and egg in large
bowl. Press firmly into 12-inch piz/.a pan or 10-inch pie pan coated
with cooking spray. Bake at 400 degrees for 8 minutes. Mix remaining
3 /< cup peanut butter, water, cilantro, soy sauce, 2 tablespoons sesame
oil, and red pepper in small bowl; set aside. Stir-fry broccoli, onion,
and carrots in remaining 1 tablespoon sesame oil in large skillet over
medium-high heat until tender crisp. Spread sauce over crust; top with
vegetable mixture. Sprinkle with remaining 1 cup cheese. Bake at 400
degrees for 10 to 12 minutes. Let stand 5 minutes before serving.
Makes 6 servings.
B.Light
Lebanon
Featured Recipe
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