USING POWDERED MILK . . . . MAGIC MIX . . . . and . . . WHAT TO DO WITH IT

USING DRY MILK TO INCREASE NUTRITION IN YOUR OWN RECIPES

Adding additional milk to the recipe will enhance the nutritive value of the recipe. In any recipe calling for milk, simply add the dry milk to the other ingredients. Sift to blend, then add water for the milk, called for in the recipe.

• For use in meat loaf, hamburgers, etc., use ¼ - ½ c. per pound of meat.
• In mashed potatoes- add ¼ c. per cup of potatoes. To bring the potatoes to the correct consistency, use water, water the potatoes were cooked in or broth.
• Cooked cereals- add ¼ - ½ c. to each cup of cereal before cooking. I usually add additional water when I cook mine, then mix milk powder to sugar, sprinkle on top, and mix.
• Any time a recipe calls for milk, I figure how much powder to make the milk. Add up to 50% and add that to increase the nutrition.

MAGIC MIX

• 4 cups instant (2 1/3 c. non-instant) dry milk

• 1 cup flour or 1/2 cup cornstarch

• 1 cup (2 sticks) of margarine

Combine dry milk, flour, and margarine into large bowl and mix until it looks like cornmeal. Keep covered in the refrigerator. (Makes 5 cups Magic Mix)

image from: everydayfoodstorage.net

**Magic Mix can be used to make many recipes quickly and economically

WHITE SAUCE -- makes 1 cup

• 2/3 CUP Magic Mix
• 1 cup cool water

In sauce pan combine Magic Mix and cool water.Stir rapidly over medium heat until it starts to bubble

MACARONI & CHEESE -- makes 4 servings

• 1 cup White Sauce made from Magic Mix
• 1 cup uncooked macaroni
• 4-5 oz. grated cheese (about 1 cup)
• 1/2- - 1 tsp. salt or garlic salt (optional)

Cook macaroni in boiling water until tender, drain. Combine macaroni, white sauce, cheese, and seasoning.

CREAM SOUP -- Serves 4

• 4 cups water
• 1 cube or 1 tsp. bouillon granules
• 2 cups Magic Mix

Add one or more of the following:

• 3 cooked carrots, mashed
• 3 potatoes, cooked, chopped & 1 Tbs. cooked, chopped onion
• 1 can chopped clams
• 1 package chopped spinach, cooked
• 1 can cream style corn & 1 Tbs. onion, cooked, chopped

Combine water, magic mix and bouillon in sauce pan. Stir over medium heat until slightly thick. Add desired ingredients. Heat thoroughly.

Tis the Season . . . . to Listen to That Still Small Voice.

****I am not MIA, just been busy and had more things to do than I had energy. I did want to share what I have been up to and some thoughts and that I have been having. Hopefully I will be able to express myself clearly and it will also do you some good.

**** This indicates a new section of this post. If I try to split it up, I will never get it all done.

This is just SMALL sampling of some my projects . . . sorry, but my family's needs come first over the blog, etc . . . .

****My husband and I have been taking extra steps to create a better preparedness plan. We felt like I might be getting carried away with food storage and maybe we should focus more on actual savings. The only thing is that I have been "driven" to get the cases of food from BB (Bountiful Baskets) to can and have on hand. At the same time, I have had strong feelings that I should also keep an eye on sales and can meat. Not an easy or fun thing to do by yourself. I also have had strong feelings to get our storage more organized and accessible for rotation . We did this for years when finances demanded it, but now . . I have to dig into my memory bank to remember how I used to utilize and use food storage in our every day diet. So with Jon's support, in many ways, we have been very busy following that still small voice that never goes away if we try to ignore it. It has given me so much peace of mind!

****Last night, Mariah and I were talking about the way things seem to be developing, economically and morally. She has made some interesting observations in how the different generations are reacting to it all. That led to how we had each been receiving promptings of the spirit in our lives. We don't always understand why and may even be a little worried by the directions that we are receiving, but know that through faith and sincere desire to obey, we will be blessed.

It is comforting to hear that your children are sensitive to that guidance and willing to follow it. It may not be an easy thing to do, but I know she and Stephen will do all that they can to be good parents and do what is best for the welfare and raising up of their sweet boys.

****I have been talking a lot about the Bountiful Baskets (BB). It is a produce buying co-op or group that saves a lot of money! Every other week, we have the opportunity to donate $15 plus $1.50 handling fee and pick up a lot of produce.

If you don't happen to live in the Phoenix, Tucson or Salt Lake City area, get on the internet and do some searching. I would be surprised if there are not more co-ops out there. I did something similar to this for years in N. AZ and it really enabled us to stretch our money and take better care of our children.

1. The "conventional basket" is a surprise package and we are never sure what it will have in it. It has introduced some new fruit and vegetables to my family that we had never tried but now look forward to eating in the future. The $16.50 donation, covers this.

2. They usually have some "specialty packages" that are a group of foods commonly used in ethic cooking, such as:

• Italian- Italian squash, eggplant, fresh basil, rosemary, flat-leafed parsley, and oregano, mushrooms, and onion.
• Mexican-Garlic (1 head), Yellow Onions, Dried Chipotle Chili (grind and use in salsa or enchilada sauce), Pablano/Pasilla Chilies (used to make Chili Relleno), Dried Anaheim/California Chilies (used to make enchilada sauce), Green Onions, Limes, Jalapenos, Cilantro, Corn Tortillas.
• Asian- Garlic, sugar snap peas, fresh ginger, bok choy, etc.

These normally cost $7.50. I have gotten the Italian and Mexican, missed the Asian and was so disappointed! They have a lot of produce, the herbs and other flavorings are very fresh and last a long time. The first time that I got the Italian pack, I priced the rosemary, oregano and basil and figured that it would have cost $15 just for those three items! When there is too much for me use up, I share them or wash, dry and freeze in an airtight bag.

3. I have also gotten the Cases of fruit and had a wonderful time canning up a storm, in fact that is "where I have been" and why I have been slacking on this blog. Following is what I have gotten by the case:

• Peaches - $0.64 / lb.
• Bing Cherries - $0.75 / lb.
• Apricots - $0.65 / lb.
• Mt Rainier Cherries - $1.05 / lb.
• Nectarines - $0.64 / lb.
• Black Berries - $1.00 / 4.5 oz. pack
• Granny Smith Apples - forgot, but it was a gonga deal or I wouldn't have bought them!

These prices have been lower than an that I have found in any of the grocery store ads.

4. Bread is also offered each delivery. There is always at least one type that is whole grain with just the five basic ingredients. Wheat, salt , sugar or honey, water or milk, yeast. No preservatives. These loaves are nearly $4 / loaf at Costco. Through BB we are able to get them in a lot of five, for $10. If you don't want to get that many, talk to to other family members, friends or others at the pick up and you can share. I have been doing that from the first order. There are also some wonderful round breads that are out of this world. They usually run $1.50 / loaf and come in 3 loaf packages.

**** I guess what I have been getting at is:

• I have been so tight financially that I was thrilled when I could add a $ .19 box of salt to my food storage. I was determined to add something for "hard times" and it took me quite a while to find something I could pay for!
• Look and ask around. Think out of the box. There is always a way to prepare. If you "can't find the finances", sit down and analyze your life style, budgeting and mind set, you will find a way to prepare for the hard times.
• Make this a family project. The more everyone is involved, the more support you will be for each other, the more minds that will be thinking about it and coming up with ideas.
• Each of our families is different. We have different tastes, needs and will deal with differerent challenges. Making these decisions and plans should be done prayerfully. We have a loving Heavenly Father who wants to bless us. He will guide you as you plan for taking care of your family.

Fresh Fruit Everywhere . . . Good Ideas to Make It Special!

I have a whole case of fresh nectarines, which of course are all ripening at one time. So off to the internet I go and . . . I just found this great website that is called Just Fruit Recipes. It has great ideas to take advantage of the fresh fruit season that we are enjoying. Check it out HERE.

I hope everyone can enjoy the bounty of our land and find some new ways to use the fresh fruit that is so abundant right now! Watch your sales and you can probably have some wonderful, nutritious desserts using the fruit of the season without breaking the budget!

Making Yogurt & Bagels . . . Using Your Pantry Staples

I just saw this on Sabrina's blog a while ago and she has a great idea that is so obvious, but who thought of it, a busy mom! Check out how she keeps the yogurt at the consistent temperature while it sets up by clicking HERE. I am going to try it when making cream cheese!

Her bagels look wonderful! I never thought of putting potato flakes in them.

USING PANTRY STAPLES

Sabrina is posting Menus as she is using them to care for her family. She has the recipes for quite a few of the dishes well organized in her label section to the side of her blog. If you are struggling to make up a menu plan to gather your three-month supply, check these out. You will find them very helpful.

Sweet Best-Ever Muffins with Pictures

Dry Ingredients

• 1 3/4 c. flour (half white and half whole wheat is my favorite)
• 1/2 c. sugar
• 2 1/2 t. baking powder
• 1/4 t. salt

Wet Ingredients

• 1 beaten egg
• 3/4 c. milk
• 1/3 c. oil

Mix all the dry stuff in a bowl. Make a well in the middle of it. Mix all the wet ingredients in another bowl and add all at once. Mix just until moist. It needs to be lumpy or the muffins will be dry, never quite figured out why this is, but I do know that you want those lumps, or lots of milk to wash them down ;- { Fill greased or paper lined muffin tin, 2/3 full. Bake at 375 degrees for 18-20 minutes, just until the tops are light golden brown.

Here are the final results. They are a little brown from using half whole wheat flour. They are also pretty smooth on top, from the lack of lumps in the batter. In other words, I mixed it a little too long. oops ! :-)

The best ones will be more lumpy looking on the top, from the lumps in the batter.

Here are some of the ideas to make them special:

• Peaches,
• cherries,
• blueberries (of course),
• pineapple,
• chopped dried apricots,
• raisins,
• craisins, with cinnamon and orange peel
• apples, chopped or dried granules
• Chopped up fruit leather (unwrap, dust with powdered sugar or flour and then chop)
• orange peel with a little orange juice concentrate in the liquid
• chopped nuts
• Different extracts, like vanilla, mapeline, or almond

More-Make-A-Mix

I promise I will add pictures to these posts as soon as I can. With all the home canning and pouching I have been doing, extra baking is just not on the agenda most days. I also have to watch how much I bake since it is just my hubby and me home most of the time.

First, I just realized that the Parmesan Chicken I posted in April can easily be done as a mix. Click HERE to review that post with a few added notes to help you.

Next I wanted to share my favorite muffin recipe. Remember the numbers in blue are the quadrupled amounts to make a mix for future use.

SWEET BEST-EVER MUFFINS

Dry Ingredients

• 1 3/4 c. flour (half white and half whole wheat is my favorite)
• 1/2 c. sugar
• 2 1/2 t. baking powder
• 1/4 t. salt

Wet Ingredients

• 1 beaten egg
• 3/4 c. milk
• 1/3 c. oil

Mix all the dry stuff in a bowl. Make a well in the middle of it. Add all of the wet ingredients in at once. Mix just until moist. It needs to be lumpy or the muffins will be dry, never quite figured out why this is, but I do know that you want those lumps, or lots of milk to wash them down ;- { Fill greased or paper lined muffin tin, 2/3 full. Bake at 375 degrees for 18-20 minutes, just until the tops are light golden brown.

Now for the fun stuff! I love to put just about any kind of fruit, finely diced into these!

• Peaches,
• cherries,
• blueberries (of course),
• pineapple,
• chopped dried apricots,
• raisins,
• craisins, with cinnamon and orange peel
• apples, chopped or dried granules
• orange peel with a little orange juice concentrate in the liquid
• chopped nuts

Toppings can be fun as well.

• brown sugar, mixed with some cinnamon. Sprinkle on before baking.
• frostings of all kinds, thinned to make a glaze to drizzle over the top

PANTRY MAKE-A-MIX VERSION

• 1 3/4 c. flour (half white and half whole wheat is my favorite) 7 cups
• 1/2 c. sugar 2 cups
• 2 1/2 t. baking powder 1/4 cup
• 1/4 t. salt 1 teaspoon
• 1/3 c. non-instant powered milk 1 1/3 c. milk powder
• 1 T. powdered egg whites or whole eggs 1/4 c. egg powder

Wet Ingredients

• 3/4 c. water
• 1/3 c. oil

If you are using the mix, measure 3 cups of the dry mix. Place in a bowl, make a well in the middle and add the wet ingredients all at once. Finish as the original recipe.

There are different approaches to take when you are ready to start using mixes. I have a copy of the book, "Make-a-Mix" by Karine Eliason, Nevada Harward, & Madeline Westover. In fact this is where I got my start at making my own favorites into mixes! If you can get a copy of this book, I would highly recommend it.

Since I am a pretty picky person, in some respects, I decided to make up my own mixes, tailored to our family's taste. I thought I would go through the steps that I take to make my own, using my favorite waffle mix.

The original recipe:

OH! BOY WAFFLES

Dry Ingredients:

• 2 1/4 c. flour
• 4 t. baking powder
• 3/4 t. salt
• 2 T. sugar

Wet Ingredients:

• 2 beaten eggs
• 2 1/4 c. milk
• 1/2 c. oil

Mix all dry ingredients in a bowl. Add all of the wet ingredients at once. Mix just until moistened. Bake in preheated waffle iron. Makes 10-12 waffles.

I add 1 t. cinnamon and up the sugar to 1/4 c. My son-in-law adds a teaspoon of vanilla.

OH BOY WAFFLES . . . using all pantry items

Dry Ingredients

• 2 1/4 c. flour ( I use half white flour and half whole wheat or cornmeal) (9 c. )
• 4 t. baking powder (1/4 c.)
• 3/4 t. salt (1 T.)
• 1/4 c. sugar (1 c.)
• 2 T. powdered egg whites (1/2 c.)
• 1/2 c. non-instant milk powder (2 c.)
• 1 t. cinnamon (4 t.)

When making this up into a single batch, you will need to measure out 3 3/4 cups of the mix.

Wet Ingredients:

• 2 1/2 c. water (if the batter seems a little thick, add more water 2 T. at a time til you have the consistency your want)
• 1/2 c. oil
• 1 t. vanilla (optional for extra yummy ones!)
• If you have no powdered egg whites, use two fresh eggs with the rest of the liquids and decrease the water to 2 1/4 c.

Just as in the original recipe, mix all of the dry ingredients in a bowl. Add all the wet ingredients at once. Mix just until moistened. Cook in a preheated waffle iron. Makes 10-12 waffles.

** For "treat waffles" you can add raisins, craisins, blueberries, chocolate chips, chopped nuts, other finely chopped dried fruits, bacon bits (my personal favorite) just before you are finished mixing the batter.

Making Your Mix

The blue numbers in the parenthesis in my pantry item version, is how much to make up 4 times the amount. I just multiply out each amount by 4. If it is something that you will used a lot, go ahead and make it bigger. I have done as much as ten times, when I was raising my family. I make up a single recipe and measure the dry ingredients for the most accurate measurement for later. Then I would make up the bulk, store in an air tight container. Place a label on the outside with the recipe for using it.

If there are variations that I like to use with a mix, I add a second label with information for any adjustments needed. For example: I like to use buttermilk with this some times. I usually need to use a little more of the thicker buttermilk, than if just using water, so I would use 1/4 c. more. It would also need 1/4 t. soda.

Egg whites are available over the internet. I have found them at Honeyville Grains and at Walton Feed. They will seem expensive, but 2.25 lbs. will equal 255 large eggs. So if you are interested, check them out! Ask around, it is usually fairly easy to find someone else who is interested in splitting foods like this, that really helped me add to my long term food storage for years. In fact, I would have had little without doing the splits! I will check around the grocery chains next week and see if any of them carry either powdered eggs or powdered egg whites.