Recipe of the Week:

Monday, Aug 27, 2012

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.)

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