Homemade Mixes

White Sauce Mix

2 cups instant nonfat dry milk powder
1 cup all-purpose flour
2 teaspoons salt
1 cup cold butter or margarine
Additional Ingredient:
1 cup water

Combine dry milk, flour and salt; mix well. Cut in butter until mixture resembles fine crumbs. Store in a air-tight container in the refrigerator for up to 3 months. Yield: Number of batches varies depending on thickness of sauce (4-2/3 cups total). To prepare white sauce: For a thin white sauce, combine 1/3 cup mix and 1 cup water in a saucepan. For a medium white sauce, use 1/2 cup mix. For a thick white sauce, use 3/4 cup of mix. Bring to a boil over medium heat; cook and stir for 2 minutes. Yield: 1 cup of sauce per batch.

Lemon Ice Tea Mix

7-1/2 cups sugar
2 cups unsweetened instant tea
5 envelopes (.23 ounce each) unsweetened lemonade soft drink mix
Additional Ingredients:
1 cup warm water
Cold water

Combine sugar, tea and drink mix. Store in an airtight container in a cool dry place. Yield: 5 batches (8-1/2 cups total). To prepare tea: Dissolve about 1-2/3 cups tea mix in 1 cup warm water. Place in a gallon container. Add cold water to measure 1 gallon. Cover and chill. Yield: about 16 (1-cup) servings per batch.

Spiced Coffee Mix

2/3 cup instant coffee granules
2/3 cup sugar
3/4 cup powdered nondairy creamer
1/2 teaspoon cinnamon
Dash ground allspice
Dash nutmeg

Combine all ingredients. Place in festive airtight container. Makes 2 cups. To serve: add 4 heaping teaspoons coffee mix to 8 ounces boiling water.

Chili Powder

1 cup dried red pepper flakes
1/4 cup ground cumin
2 tablespoons garlic powder
1 tablespoon oregano
1 tablespoon cayenne pepper or to taste

Put all ingredients in blender or food processor. Process until powdered. Let settle before removing lid. Store in airtight containers. Makes 1 -1/4 cups.

Seasoning Salt

1 cup salt
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon white pepper
1/2 teaspoon celery salt
1/2 teaspoon garlic salt

Combine all ingredients. Package in shaker-top containers. Makes 1 cup.

Pancake and Waffle Mix

8 cups all-purpose flour
2 cups buttermilk blend  powder (can be purchased in the powdered milk section of your grocery store)
1/2 cup sugar
8 teaspoons baking powder
4 teaspoons baking soda
2 teaspoons salt
Additional Ingredients for pancakes:
1 egg
1 cup water
2 tablespoons vegetable oil
Additional ingredients for waffles:
3 eggs, separated
2 cups water
1/4 cup vegetable oil

In large bowl, combine the first six ingredients with a wire whisk. Store in an airtight container in the refrigerator for up to 6 months. Yield: about 7 batches of pancakes or about 4 batches of waffles (11 cups total). To prepare pancakes: In a medium bowl, beat egg, water and oil. Whisk in 1-1/2 cups pancake/waffle mix. Let stand for 5 minutes. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Yield: about 6 pancakes per batch. To prepare waffles: In a large bowl, beat egg yolks, water and oil. Stir in 2-1/2 cups of pancake/waffle mix just until moistened. In a mixing bowl, beat the egg whites until stiff peaks form; fold into the batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 13 waffles (about 4 inches) per batch.

Chocolate Syrup

1-1/2 cups sugar
1/2 cup cocoa
1 cup water
2 teaspoons vanilla

Combine sugar and cocoa in saucepan. Stir in water, blending well. Bring to a boil. Boil for 3 minutes. Stir in vanilla. Cool. Pour into a pint jar. Refrigerate. Makes 2 cups.