Any of you who have been hanging around here for a while are aware of the fact that I have a medical condition involving my lower legs. They have to be wrapped 24/7 to keep them from filling with fluid that could result in open wounds and infection. I see home health care nurses three times a week. These angels have kept me wound free and infection free for several years.
I now see a new nurse. She is not only excellent in doing her job, she is also like-minded. I know you all are aware of how few and far between like-minded people are. It is a joy to be able to talk about current issues and preparedness.
We were talking about grocery prices. I mentioned that I liked having those packets of brown gravy mix on hand for various uses, but I no longer order them because I refuse to pay the price now asked for them. Instead, I am making my own gravy mixes from scratch and find I like them just as well or better than the packaged mixes. And I know there are no nasty ingredients in them.
My new nurse / friend asked for recipes. I was going to just print out several recipes for mixes, but I am kind of low on printer paper at the moment, so I decided to post them here and anyone who could use them can just copy and paste. I may have posted some of these before, but if so, I think they are worth repeating.
I have, over the years, collected tons of recipes from the internet and I have no clue where I found them. These are just a few that I use regularly. Enjoy.
Homemade
Beef Gravy Mix (About
2-2/3 cups mix)
1-1/3
cups powdered milk 3/4
cup flour
3
tablespoons beef bouillon
1/8
teaspoon thyme or celery powder
1/4
teaspoon onion powder
1/8
teaspoon sage or 1/4 teaspoon garlic powder
Mix
well and store in an airtight container.
TO
USE: Pour 1 cup cold water in saucepan, using a whisk to blend, stir
in 1/2 cup mix.
Stir
constantly over medium heat until gravy is smooth and slightly
thickened, about 2 to 3 minutes.
Makes
1 cup gravy.
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Homemade
Chicken Gravy Mix (Makes
about 2 cups of mix.)
1-1/3
cups powdered milk 3/4
cup flour
3
tablespoons chicken bouillon 1/4
teaspoon sage
1/8
teaspoon thyme or 1/4 teaspoon onion powder
1/8
teaspoon pepper or 1/4 teaspoon garlic powder
or
1/8 teaspoon paprika
Mix
well and store in an airtight container.
TO
USE: Pour 1 cup cold water in saucepan, using a whisk to blend, stir
in 1/2 cup mix.
Stir
constantly over medium heat until gravy is smooth and slightly
thickened, about 2-3 minutes.
Makes
1 cup gravy.
------------------------
Chicken
or Beef Gravy
3/4
cup all-purpose flour 1
tsp ground black pepper
3
tablespoons of chicken or beef bullion
Country
Gravy
3/4
cup all-purpose flour 1/2
tsp salt
1
-2 teaspoons of ground black pepper
1
teaspoon of minced, dehydrated or freeze-dried chopped onion
This
batch will make you 8 cups of gravy.
To
make 1 cup of gravy
Melt
1 Tablespoon of butter, lard or oil in a pan and mix with 2
tablespoons of gravy mix. Once all combined, add 1 cup of cold water
and whisk until smooth. Stir until it thickens.
------------------------
Spaghetti
Sauce Mix
1/4
cup cornstarch 1/4
cup dried onions, minced
1/4
cup dried parsley flakes
3
tablespoons dried vegetable flakes or 3 tablespoons sweet pepper
flakes
2
tablespoons Italian seasoning 4
teaspoons salt
4
teaspoons sugar
2
teaspoons dried garlic, minced
To Use: 1
lb. ground beef, 2
cups water, 1
(6 ounce) can tomato paste
Directions: Combine the first eight ingredients. Store in an airtight
container in a cool dry place up to 1 year.
To
use: Stir in 1/4 cup spaghetti sauce mix, water and tomato paste. Bring to a boil; boil and stir for 2 minutes. Reduce heat; cover
and simmer for 20 minutes.
---------------------------
Spaghetti
Sauce Spice Blend
1/4
c. celery salt 1
T. dried basil 1
T. dried oregano
1
T. dried parsley 1
T. garlic powder 1
T. onion salt
1
T. sugar 1
T. pepper
Mix
ingredients together, place in an airtight container. Shake before
using. Attach instructions. Makes about 3/4 cup. Instructions: To
make spaghetti sauce, whisk an 8-ounce can tomatoes with 1/4 cup
spice blend in a saucepan; simmer for 30 minutes. Pour over an
8-ounce package prepared pasta. Serves 4.
----------------------
HOT
COCOA MIX
5
cups nonfat dry powdered milk 3
cups powdered sugar
1
1/2 cups dry cocoa 1
cup nondairy coffee creamer
pinch
of salt
Mix
powdered milk, creamer, and salt into a large mixing bowl. Sift in
cocoa and powdered sugar. Mix well. Store in a airtight container.
When
ready to use, add approximately 1/3 cup to a mug of boiling water.
Stir until cool enough to drink.
-----------------------
Malted
Hot Cocoa Mix
1
(25.6 ounce) box nonfat dry milk powder
1
(16 ounce) container instant chocolate milk mix
1
(13 ounce) jar malted milk powder
1
cup sifted confectioners' sugar
1
(6 ounce) jar powdered nondairy creamer
1/2
teaspoon salt
In
large bowl, combine all ingredients and stir until well blended.
Store in an airtight container. Keep in a cool place.
To
serve: In mug, pour 6 ounces of hot water over 1/3 cup cocoa mix, and
stir until well blended.
-----------------------
The above are a few of the mixes I regularly use. I find that in addition to doing more pressure canning lately, I am making more homemade convenience foods rather than pay the insane prices that continue to go skyward. I still believe that the more we can do for ourselves, the better off we will be.
Keep stacking, my friends. Keep praying!