Categories: Sauces, Lunch, Supper
Servings: 4
1 Egg
1/2 c Milk or Water
1/2 ts Salt
1/2 c Flour
1. Beat ingredients together in a mixing bowl.
2. Dip fish, chicken, or meat in this mixture and fry in at least
1" of cooking oil.
Variations
a. Use or add corn meal to mixture with a little extra water. Let
sit for several minutes for the corn meal to absorb liquid before
using.
Categories: Sauces
Servings: 1
1 c Ketchup
1/2 c Water
4 Tb Vinegar, white
4 Tb Brown Sugar
2 Tb Onion flakes
3 Tb Worcestershire sauce
3 Tb Mustard
1 1/2 ts Salt
1/2 ts Pepper
1. Simmer for approximately 10 minutes, untill sugar is dissolved.
Categories: Sauces
Servings: 1
1 1/2 c Salad Oil
1/2 c Soy Sauce
3/4 c Cider Vinegar
1 Tb Ground Pepper
1/3 c Lemon Juice
1/4 c Worcestershire Sauce
2 Garlic Cloves, crushed
1 Tb Dry Mustard
2 1/2 ts Salt
1. Combine all ingredients and mix well.
2. Store in tightly covered jar in refrigerator or freeze if not
used immediately.
Makes about 3 1/2 c.
Note:
a. Marinading (soaking) meat and poultry will help tenderize it
as well as flavor it.
Categories: Sauces
Servings: 1
1/4 c Flour
Milk or Water
1 ts Salt
1/2 ts Pepper
1. Remove meat from pan. If needed, add water to pan to make
about 2 cups of total liquids.
2. Put flour and 1 cup of milk or water in a shaker and mix well.
3. Bring liquid in the pan to a rapid simmer. Slowly stir
flour/liquid mixture into the simmering liquid, scraping the pan
bottom to free any crispy bits.
4. Add salt and pepper. Stir until mixture return to a rapid
simmer. Continue to simmer until the desired thickness is
reached.
Categories: Sauces
Servings: 1
Milk
Flour
Butter
Salt
Pepper, to taste
1. Use the following chart for desired consistency of sauce.
Thin Medium Thick
cups milk 1 1 1
tablespoons flour 1 2 3
tablespoons butter 1 2 2 1/2
teaspoons salt 1/4 1/4 1/4
2. Melt the butter in a pan over low heat.
3. Add the flour and salt then stir for a couple minutes.
4. Add the milk and stir rapidly until smooth.
Variations
a. Add any of the following: 3/4 cups diced celery, 1/2 cup
grated cheese, 1/4 pound of shredded dried beef, 8 diced links of
browned sausage, 8 fried and crumbled strips of bacon, or 1/2 cup
diced ham.
Categories: Sauces
Servings: 4
1/2 c Water
1 c Brown Sugar
1/4 ts Cinnamon, optional
1 Tb Butter
1. Combine ingredients and simmer for 15 to 20 minutes.
2. Cool to thicken.
Categories: Trail, Salads
Servings: 1
1 1/2 ts Grated Lemon Peel
1/8 ts Instant Minced Garlic
1/2 ts Pepper
1 ts Oregano
2 Tb Graded Parmesan Cheese
1. Combine all ingredients in a small bowl; stir until well
blended.
2. Put mixture in a foil packet or 1-pint glass jar and label.
Store in a cool dry place and use within 3 to 4 months.
Makes One 3/4 cup serving (3 Tablespoons)
CAESAR SALAD DRESSING:
Combine 1 pkg of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar. Shake until well blended. Chill before serving. Makes about 3/4 cup of Salad Dressing.
Categories: Trail, Salads
Servings: 6
1/4 c Sugar
1 ts Dry Mustard
1/8 ts Onion Powder
1 1/2 ts Paprika
1 1/2 ts Salt
1. Combine all ingredients in a small bowl; stir until well
blended.
2. Put mixture in a foil packet or 1-pint glass jar and label.
Store in a cool, dry place and use within 6 months.
Makes enough mix (5 Tablespoons) for 1 1/4 cups of French Dressing.
Variations
a. Sweet Italian Dressing:
Increase sugar to 1/2 cup. Substitute 1 T celery seed for
paprika.
b. French Dressing:
Combine 1 pkg of mix, 3/4 cup vegetable oil, and 1/4 cup vinegar
in a glass jar. Shake until well blended. Makes about 1 1/4 cups
of French Dressing.
Categories: Trail, Salads
Servings: 1
2 c Grated Parmesan Cheese
1/2 c Sesame Seed
1 Tb Instant Minced Onion
1/2 ts Dried Dill Seed
3 Tb Celery Seeds
1/2 ts Freshly Ground Pepper
2 ts Salt
1/2 ts Garlic Salt
2 Tb Parsley Flakes
2 Tb Poppy Seeds
2 ts Paprika
1. Combine all ingredients in a small bowl and blend well.
2. Put in a 1-quart airtight container and label. Store in a
cool, dry place and use within 3 to 4 months.
Makes about 3 cups of mix.
Use Super Salad Seasoning Mix on the following:
Sprinkled topping over tossed green salads, baked potatoes and
buttered
French bread or rolls before toasting, as a garnish for potato
salads, macaroni or egg salads.
Use as a sour cream dip made with 2 Tb of mix to 1 cup of sour
cream.