Bread Crumbs
Why anyone would buy bread crumbs at the current price is
beyond me. If your house is like mine a loaf of bread will either it crushed or
go stale before it is eaten or you have the ends or heels as some call
them left over. So here is a quick and easy recipe for you bread crumbs.
Toast them until dark not burnt. Run through the food
processor and there you have it breadcrumbs. Oh you want seasoned bread crumbs
will add the following.
1/2 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
I use this when I make Parmesan Chicken and add ½ cup of the
dry parmesan cheese to the crumbs then top the chicken with grated parmesan
cheese. This can be gluten free just by using gluten free bread.
Also you can use a mixture of bread like rye, wheat and oat. A mixture of bread gives it a nice flavor.
Let cool and store tightly closed jar I add and O2 absorber
to help keep it dry.
Cream of Soup
2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)
Directions
Combine all ingredients in a glass jar, mixing well. Add an
O2 absorber and it will stay fresh longer.
Equal to 9 (10.5 oz) cans of cream soup.
To substitute for 1 can of cream soup
1. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water.
Whisk until well blended.
2. Cook and stir on stove top or in microwave until
thickened.
3. Add thickened mixture to casseroles as you would a can of
soup.
Variations…
Substitute vegetable bouillon and add dried mushrooms for cream of
mushroom soup
Substitute beef bullion
The good news it is gluten free.
Taco Seasoning
This is one recipe I wish I had known about when my kids
were little I would have saved a bundle of money.
2 Tbsp chili powder
1/2 t garlic powder
1/2 t onion powder
1/2 t red pepper flakes
1/2 t oregano
1 t paprika
1 Tbsp cumin
2 1/2 t salt
2 t pepper
1. Combine all
ingredients in a small bowl. 2. Mix
well. 3. Store in a tightly closed container I have put in snack size bags and taking them on vacation with us. Ususally though I just store in a glass jar and shake before using.
Use approximately 2
Tbsp taco seasoning mix for each pound of ground meat I add about 1/8 cup of
water when I use because I usually make taco salad and add black beans and
refried beans to the meat mixture. Without the water is really thick.
Brown Sugar
Ok so I am about to tell on myself. I did not realize you
could make your own brown sugar…DUH!
1 cup granulated sugar
1 Tablespoon molasses
Add sugar and molasses to a bowl and mix together. Blend
together in blender or with wire whisk. For dark brown sugar, add another
tablespoon of molasses. Store in an airtight container.
Now the item is a must have on hand at all time in my house. This is the number one snack food. If I am out of this item it constitutes a crisis of mega portion.
Salsa
Now I am sharing the full recipe. This will make 6 pints and I usually water bath process it and store it on the shelf. It doesn't stay around very long. I keep saying I am going to triple it several times over and really stock up but haven't yet. NOTE: This not my recipe it was
one of those that was emailed to me or given to me at work, It is 5-6 years old so I have lost track of where it came from.
8 cups Roma tomatoes, peeled, chopped, remove seeds – my
family likes it when I run the tomatoes through the food processor so I do
about 6 pounds through the processor and 2 pounds diced (you can use any kind
of tomatoes I think the original recipe just said tomatoes but I like Roma
tomatoes for salsa)
2 1/2 cups chopped red onion
2 chopped green pepper - I do not run these through the processor I hand chop them to keep from have so much liquid.
3 – 5 chopped jalapenos – on a scale of 1-10 for hotness 5
jalapenos you are at the top of the scale I do seed mine and remove the veins. Remember as it ages the heat will increase. I usually only use 3 peppers.
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
¼ cup chopped fresh cilantro
1/3 cup sugar
1 cup lime or lemon juice (again this is me changing the
original recipe I think it called for vinegar but my family does not like it
with vinegar they prefer the natural juice it just taste better to them)
The original recipe called for
16 oz. tomato sauce
16 oz tomato paste
I omitted the sauce and paste. We do not like a thick salsa and te tomato sauce and paste made it a little too thick for our taste.
I cheat and run most everything through the food processor to keep from having to stand and chop so much. As I stated I only do about 2/3 of the tomatoes because we do like some chunks in our salsa. I process the garlic, peppers, cilantro and onions all at one time and only long enough to chop them up. If you do not like chunky salsa just run everything through
the food processor until you have the consistency that you like.
Mix all ingredients, pour
into hot jars, process in water bath for 40 minutes. We are over 3000 feet so you may need to adjust your process time. I suggest consult the Ball's canning book for the appropriate time for your altitude.
That is all for today folks. Tomorrow we move to self rising flour, cornbread mix, pancake mix and baking mix.
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