Recipe of the Week:

Permalink | Print

Rose M.'s "Magic Mix" White Sauce Mix

4 C nonfat dry milk
1 C flour
¼ C corn starch
1 C butter or shortening (or a combination)
Combine all very well with a pastry blender, or better yet, with a food processor or mixer.
To use, combine 2/3 C Magic Mix with 1  to  1 ½ C water (depending  how thick you want your sauce and what you’re making), and simmer until thick. You can start with less water and add more water if you want a thinner sauce, or even add more mix to get the consistency you want.
Store in your refrigerator in a coffee can. I add a piece of masking tape with the basic white sauce recipe.
Cheese Sauce
2/3 C Magic Mix
1 ¼ C water
1-2 C shredded cheddar cheese (parmesan works well for an Alfredo sauce)
Combine Magic Mix and water over Med. Heat stirring until thick. Add cheese and stir until well blended. This is a good base for mac and cheese, or over pasta, or veggies.
Cream of Chicken soup, condensed
1 C. Magic Mix
3/4 C. Chicken Broth (either from a can, bouillon, or liquid from canned chicken)
1 t. Dry Parsley
Dash of Onion Salt
Combine and stir over Med. Heat until thick. Use in recipes for condensed chicken soup.
Cream of Mushroom Soup, condensed
1 C Magic Mix
1 4.5 oz. can Mushroom pieces and stems, drain, but save liquid (or use dehydrated mushrooms and use leftover water)
1/4 C. Water + water from mushrooms (1 C total)
Dash of Onion Salt
1-2 drops Kitchen Bouquet, optional 
Combine and stir over Med. Heat until thick. Use in recipes for condensed mushroom soup.
Cream of Celery Soup
1 C. Magic Mix
¾ C. Water from Cooking Celery
1 C. Chopped Celery, cooked and drained (or use dehydrated celery and use the water left over from hydrating the celery as my water)
Pinch of Celery Seed
1 t. Dry Parsley Flakes (optional)

Chef's Notes:

Combine magic mix and water from cooking celery. Stir constantly over medium-high heat until it thickens. Add in celery, celery salt and parsley. Use in any recipe calling for canned Cream of Celery soup.

Useful Recipe and Cooking Links:

How to separate an egg yolk from the white - Chinese style... (You don't need to speak Chinese to understand this. Thanks to Hardy M. for the link.)

Pioneer Cooking Recipes

Currently Available as Free Kindle e-Books:

Top 30 Easy & Delicious Burger and Sandwich Recipes

Edible History: Easy Ancient Celtic, Gallic and Roman Techniques for Leavening Bread Without Modern Commercial Yeast

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!

All Content on This Web Site Copyright 2005-2013 All Rights Reserved - James Wesley, Rawles -

About this Entry

This page contains a single entry by Jim Rawles published on August 27, 2012 1:57 AM.

Economics and Investing: was the previous entry in this blog.

Two Letters Re: Getting A Mortgage After Relocating is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.

Monthly Archives

Visitor Map



counter customisable
Unique visits since July 2005. More than 300,000 unique visits per week.