Spice & Soup Mixes

The market for pre-packaged salad dressing mixes, soup mixes, spice mixes and marinade packets is astounding! You can realize significant savings by making these items yourself, using the mixes in this collection.

Store spice mixes in a cool, dry place for up to six months. Heat and light can alter spice flavors, so it is a good idea to avoid keeping spices in lighted areas, or near cook tops or ovens. If you wish to store spices for longer than six months, it is a good idea to place them in your freezer. Use your imagination for gift presentations! Containers from your local ‘dollar’ store, or thrift shop are wonderful for presenting this type of gift, and will also be kind on your family budget.

Red’s Seasoned Salt

2 Tbsp. Black Pepper, freshly ground

1/2 tsp. White Pepper

1 tsp. Onion Salt

1 1/2 tsp. Onion Powder

1 tsp. Garlic Salt

1/2 tsp. Garlic Powder

1 tsp. Cumin

1 tsp. Marjoram

2 Tbsp. Parsley, dried/minced

1 1/2 tsp. Paprika

1/2 tsp. Curry Powder

1 1/2 tsp. Chili Powder

2 tsp. Chicken Bouillon Powder

1/3 cup Salt

Combine all ingredients together in a one pint jar; shake to mix well. Store in a cool, dry place for up to 6 months. Shake well before each use. Use to flavor food as desired.

Self-Rising Flour

6 cups Flour

2 Tbsp. Baking Powder

1 1/2 tsp. Salt

Place ingredients into a one gallon zip baggie, and shake to mix well. Label clearly, and store in a cool dry place. Shake well before each use. Use the same as store-bought self-rising flour.

Red’s Dry Spice Rub

1/2 cup Paprika

3 Tbsp. Cayenne Pepper

5 Tbsp. Black Pepper, freshly ground

1/3 cup Garlic Powder

1/3 cup Onion Powder

1/3 cup Salt

1 1/2 Tbsp. Oregano, dried

2 1/2 Tbsp. Thyme, dried

Combine all ingredients together in a one pint jar; shake to mix well. Label and store in a cool, dry place for up to 6 months.

To use:

Brush all sides of Beef Steak, Chicken or Pork with small amount of Vegetable Oil. Sprinkle each side with Red’s Dry Spice Rub, pressing firmly into steak with hands. Grill over medium heat (gas or charcoal grill is best) 20 – 30 minutes, or until done.

Instant Cream Soup Mix

3 cups Dry Milk Powder

1/3 cup Corn Starch

1/3 cup Chicken Bouillon (or Vegetable Bouillon)

1 Tbsp. Onion Flakes, dried

1 tsp. Basil, dried

1 tsp. Thyme, dried

1 tsp. White Pepper

In a large mixing bowl, combine all ingredients; mix well. Place mixture into a one quart jar, label and store up to six months.

To make soup:

Using a small mixing bowl, mix 1/3 cup Instant Cream Soup Mix with 1 1/4 cups Water or Broth. Simmer over low heat until thickened. This makes just enough to use in place of a 10 1/2 ounce can of cream soup, when making casseroles, etc. (Add mushrooms pieces, diced chicken, etc. to further flavor to your soup).

 

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