Knowledge is power when it comes to saving money when you are grocery shopping. The key is to know what a good price is for the items you buy on a regular basis and then buying it (and hopefully one or more extra) when you see a good sale price. If the item is a name brand item you can find coupons for that item and combine them with a sale for extra spending power. There are many sites that will match up coupons and sale prices for you for FREE and a good many more that will do it for a charge. Some free sites are: Pinching Your Pennies, A Full Cup, Bargain Blessings, Denver Bargains, and Coupon Mom.
Some basics for knowing a good price point: Meats should be under $2/pound, Fruits/Veggies under $1/pound. Go through your receipts and add items into a price book for yourself as you purchase items. Find out what Costco, Sam's Club or Wal*Mart sell these items for (these are often the lowest non-sale prices) and then buy up when you see an item go lower.
Tips You Probably Know:
- Check for "reduced for quick sale" items when you're shopping. Even the club/warehouse stores have them!
- Look at the price per ounce when you compare brands and packaging. It is not always the bigger package or the store brand that is the cheapest.
- Don't shop when you're hungry or distracted by a cartful of kids (when possible!). You'll buy more, forget something, and not stick to your plan which costs you more money.
- Buy in bulk and then separate and store in more usable portions. This goes for anything from chicken, to chips, to cheese that you can grate yourself, to frozen veggies and pesto sauce, etc.
Tips You May Not Know:
- Albertson's (haven't checked this since ours were bought out) used to discount their "ground fresh daily" beef each evening to half price at a certain time. Check with your butcher to see if your store participates.
- King Soopers sells "B" grade eggs for a cheaper price by the dozen than their regular eggs. These are the eggs that were repackaged from egg packages that had a broken egg. Rather than toss the batch, they make a dozen from the whole eggs from many packages. You may get a mix of medium, x-large, brown, cage-free. On a week where eggs are selling for $1 or less this isn't the best deal, but in a regular week it's your best bet.
- Not all bakery clearance items are the same. Wal*Mart's aren't even half off. King Soopers and Albertson's almost always are. Find out where your clearance racks are in your store. I can't beat King Soopers for a quick loaf of bread, flowers and a pie or brownies for a sick friend (all available in the discounted section). My King Soopers also keeps a section of their cooler for discounted dairy items - I've been able to find some nice deals on milk - even organic - and yogurt, and half-and-half.
- Hands down the cheapest way to buy food is to buy is in bulk. Did you know Sunflower Market and Natural Grocers have a bulk section? I've not found a cheaper place than NG to buy my spices and dried veggies for rice mixes. And if you really *need* chocolate covered pretzels SM's price beats a package at Wal*Mart by a lot!
- Get friendly with the Dollar Tree! Pretzels are cheaper there than anywhere else, a balloon for a friend's birthday is far less than half what you pay at the grocery store, jarred red peppers are $1, as are glass sundae cups for a fun family night tradition! If you choose not to make your own cleaners they also have toilet bowl cleaner and an all-purpose cleaner called The Works that is supposed to work really well. Even their pregnancy are known to be accurate and a great buy. I buy my toilet brushes and shower curtain liners there. They also have paint trays, rollers and tape for less than anywhere I've seen.
- Food co-ops are also often a good deal. I use one called Bountiful Baskets that sells you a basket full of fruits and veggies for $15. The cost for an organic basket is $25. They also offer "extras" when they can find them like large boxes of tomatoes, peaches, apricots and other seasonal offerings. They offer packs of bread, granola and other goodies as well for a competitive price.
Friday, October 14, 2011
Our favorite quick pizza dough for Pizza Night
2 pkgs of yeast (or 2 rounded T)
2 C. warm water
2-3 tsp. salt
1/4 C. veggie oil
5 C. flour or enough to make a good consistency. (I always try to get it so it's just a little sticky but still easy to handle)
You don't need to let it rise. Makes 2 large pizzas. Bake at 375 until golden. This is a thick pizza dough and it's super easy to adapt in fun ways. You can add Italian Seasoning to the dough, you can roll up string cheese around the edges to make a stuffed crust pizza. You can use half of the dough for bread sticks, or cinnamon sticks. Use your imagination!
For pizza sauce we add seasoning to tomato sauce. You can just add the basics but here is the combination I like:
1 can (8 ounce size) tomato sauce
1 teaspoon dry oregano
1/2 teaspoon marjoram
1/2 teaspoon dry basil
1/2 teaspoon garlic salt
2 C. warm water
2-3 tsp. salt
1/4 C. veggie oil
5 C. flour or enough to make a good consistency. (I always try to get it so it's just a little sticky but still easy to handle)
You don't need to let it rise. Makes 2 large pizzas. Bake at 375 until golden. This is a thick pizza dough and it's super easy to adapt in fun ways. You can add Italian Seasoning to the dough, you can roll up string cheese around the edges to make a stuffed crust pizza. You can use half of the dough for bread sticks, or cinnamon sticks. Use your imagination!
For pizza sauce we add seasoning to tomato sauce. You can just add the basics but here is the combination I like:
1 can (8 ounce size) tomato sauce
1 teaspoon dry oregano
1/2 teaspoon marjoram
1/2 teaspoon dry basil
1/2 teaspoon garlic salt
Sneaky Creamy Oatmeal Mix (Make your own instant oatmeal packets)
(Makes 8 servings)
4 C. Oatmeal
2 T. Powdered Milk
2 T. Sugar (You can change this according to your family’s tastes)
Mix dry ingredients together in empter #10 can and store covered in a cool, dry place. We also like to add the cannery's dried apples and send the whole can to work with my husband. He also prefers me to add cinnamon and nutmeg.
Making Creamy Oatmeal from the Sneaky Oatmeal Mix (Makes 1 serving)
1/2 C. Oatmeal Mix (I know I said 1/4 C. on the video, I meant 1/2 C.)
1 C. Water
Small handful of Raisins (Optional) You could also use dehydrated apples from the cannery just break them into smaller pieces
Mix Oatmeal mix and raisins (or other dehydrated fruit) with water and microwave for 2 minutes. If you need to make more of this for a larger family, simply boil the water first in a pot on the stove and then stir in the oats and let sit for 1 minute.
4 C. Oatmeal
2 T. Powdered Milk
2 T. Sugar (You can change this according to your family’s tastes)
Mix dry ingredients together in empter #10 can and store covered in a cool, dry place. We also like to add the cannery's dried apples and send the whole can to work with my husband. He also prefers me to add cinnamon and nutmeg.
Making Creamy Oatmeal from the Sneaky Oatmeal Mix (Makes 1 serving)
1/2 C. Oatmeal Mix (I know I said 1/4 C. on the video, I meant 1/2 C.)
1 C. Water
Small handful of Raisins (Optional) You could also use dehydrated apples from the cannery just break them into smaller pieces
Mix Oatmeal mix and raisins (or other dehydrated fruit) with water and microwave for 2 minutes. If you need to make more of this for a larger family, simply boil the water first in a pot on the stove and then stir in the oats and let sit for 1 minute.
Saving Money - Cleaning
You can find lots of DIY recipes for cleaning solutions on this blog and that is the major way you can save money in this area.
Another thing that we do is to use reusable, washable cleaning cloths instead of paper towels. I bought a handful of microfiber cloths ($1 or less) and a huge pack of white shop cloths from Costco. We use them to clean our counters, mirrors, cabinets, floors, doors, everything! I toss them in the laundry when we're done, wash them and then they're ready to go for the next cleaning job.
I have a microfiber mop head as well that I wash and re-use. I've even seen washable microfiber sponges!
Another thing that we do is to use reusable, washable cleaning cloths instead of paper towels. I bought a handful of microfiber cloths ($1 or less) and a huge pack of white shop cloths from Costco. We use them to clean our counters, mirrors, cabinets, floors, doors, everything! I toss them in the laundry when we're done, wash them and then they're ready to go for the next cleaning job.
I have a microfiber mop head as well that I wash and re-use. I've even seen washable microfiber sponges!
Saving Money - Lunches and Snacks
It's easy to see that brown bagging it to work and school is a great way to save money, but often all those prepackaged foods add up to a lot of money! Here are some ideas to save money and give variety.
*Make your own Lunchables - pack some cheese squares, some crackers and meat along with veggies. Include some homemade snacks, fruit and you're set.
*Try a tortilla wrap instead of bread. PB&J, cream cheese (make it herbed by whipping in some garlic, onion, parsley, dill, or whatever sounds good) and deli meat and/or veggies. My kids think these are a great treat when I roll them up and cut them into pinwheels with fancy toothpicks from the Dollar Tree.
*Pitas, hummus and veggies to dip are cheap and delicious. Speaking of dips - the Dollar Tree also sells a pack of small containers with lids that I use for ranch, bbq, chocolate or caramel sauce for dipping, fruits, veggies, and wraps.
*If you're not going to eat your leftovers for lunch right away, store them in a freezer bag for another day. No one wants the same lunch for 3 days in a row and at our house it'll get thrown away if we don't save it for later.
*Repackage larger bags of chips, crackers and pretzels (we get ours at the Dollar Tree) into smaller snack containers or plastic bags.
*Make one or two batch of treats for the week and then give everyone a couple for each lunch. We make granola bars, cookies or a quick bread like banana, apple or zucchini.
*Make a batch of chocolate pudding or gelatin and put it into smaller containers with lids. I usually make one of each and then let the kids choose one each day.
For snacks you can make quick breads, cookies, cut up fruits and veggies (mine love peppers), dish up yogurt and granola, and any of the lunch items described above.
Make sure to keep some quick snacks in your car when you're out and about to curb hunger (isn't someone always hungry?). I try and make sure we all have water bottles as well. We usually have some Cheerios and a bag of pretzels in the car. My sister-in-law keeps juice boxes in hers so that if she does stop at the drive-thru she orders a few things from the Dollar Menu, hands the kids a juice and they think it's a treat.
*Make your own Lunchables - pack some cheese squares, some crackers and meat along with veggies. Include some homemade snacks, fruit and you're set.
*Try a tortilla wrap instead of bread. PB&J, cream cheese (make it herbed by whipping in some garlic, onion, parsley, dill, or whatever sounds good) and deli meat and/or veggies. My kids think these are a great treat when I roll them up and cut them into pinwheels with fancy toothpicks from the Dollar Tree.
*Pitas, hummus and veggies to dip are cheap and delicious. Speaking of dips - the Dollar Tree also sells a pack of small containers with lids that I use for ranch, bbq, chocolate or caramel sauce for dipping, fruits, veggies, and wraps.
*If you're not going to eat your leftovers for lunch right away, store them in a freezer bag for another day. No one wants the same lunch for 3 days in a row and at our house it'll get thrown away if we don't save it for later.
*Repackage larger bags of chips, crackers and pretzels (we get ours at the Dollar Tree) into smaller snack containers or plastic bags.
*Make one or two batch of treats for the week and then give everyone a couple for each lunch. We make granola bars, cookies or a quick bread like banana, apple or zucchini.
*Make a batch of chocolate pudding or gelatin and put it into smaller containers with lids. I usually make one of each and then let the kids choose one each day.
For snacks you can make quick breads, cookies, cut up fruits and veggies (mine love peppers), dish up yogurt and granola, and any of the lunch items described above.
Make sure to keep some quick snacks in your car when you're out and about to curb hunger (isn't someone always hungry?). I try and make sure we all have water bottles as well. We usually have some Cheerios and a bag of pretzels in the car. My sister-in-law keeps juice boxes in hers so that if she does stop at the drive-thru she orders a few things from the Dollar Menu, hands the kids a juice and they think it's a treat.
Saving Money - Menu Plan! Ideas for breakfast, lunch and dinner
One of the easiest ways to eliminate last minute trips to the store, eating out due to desperation, avoid throwing away food and using your food storage is to plan your meals.
I plan 1-2 weeks at a time and pull the recipe cards from my recipe box for the dinners and side dishes we're making. I go through all the ingredients I will need and make a shopping list for the week. I set all the weeks' recipe cards in a little bin affixed inside a kitchen cupboard door and then I use magnetic clips to hold that day's recipe to my stove hood as I cook.
I try and plan 1-2 fish dishes (cheaper meals include those based on tuna, frozen tilapia you bought on sale, canned salmon, etc), 1-2 meatless dishes (for us this is often Asian stir fry and egg drop soup, pasta, quiche or other egg dish, a beans-based Hispanic meal, breakfast for dinner, veggie soup, etc.), a lean meat meal (often chicken, ground turkey meatloaf or burgers, pork loin) and at least one night of leftovers (so all that good food doesn't go to waste). Friday is always homemade pizza night and a video at our house so that's a given! Dr. Phil's family always had a taco night. Make it easy on yourself and choose something similar if you like.
There are lots of commercial sites that offer all the planning for free and I did start with one of those called 5 Dinners in One Hour. I'm not saying you have to spend money on such a service, but it did get me started on the system I use now. You can find some of her recipes at http://www.5dinners1hour.blogspot.com/, along with a free trial recipe. She actually prepares all the week's dinners on one day (theoretically in an hour) and then just cooks them and prepares the side dishes on the night of. It would be an easy concept to implement on your own with your own recipes.
So, once you have your dinners planned out, shop for any missing ingredients and stick to the plan. If any of your recipes are easily doubled and frozen - do it! Not only are they great to have for yourself but they are wonderful to take to a friend who need a last minute meal. Do the same with cookie dough, quick breads, brownies, and side dishes like mashed potatoes.
Lunches are simply leftovers or tortilla wraps/sandwiches, quesadillas, salads or whatever your family likes.
For breakfasts, one of the best ways to save money is to limit the amount of cereal breakfasts you serve. They don't tend to be filling and they are EXPENSIVE! Whip up some scrambled eggs and toast, prebake eggs in a muffin tin and assemble egg sandwiches to freeze and heat later. Do the same with scrambled eggs, hashbrowns, cheese, eggs and salsa for breakfast burritos. Make a BIG batch of pancakes and freeze or refrigerate the rest for later. Use your crockpot to make oatmeal or breakfast casserole overnight. Make your own instant oatmeal mix and divide it into baggies for your older family members to make themselves in the morning. Make granola and have yogurt parfaits with fruit. Again, planning is key. Do a little work the night before or on a less busy weekday or weekend and you'll be so grateful!
I plan 1-2 weeks at a time and pull the recipe cards from my recipe box for the dinners and side dishes we're making. I go through all the ingredients I will need and make a shopping list for the week. I set all the weeks' recipe cards in a little bin affixed inside a kitchen cupboard door and then I use magnetic clips to hold that day's recipe to my stove hood as I cook.
I try and plan 1-2 fish dishes (cheaper meals include those based on tuna, frozen tilapia you bought on sale, canned salmon, etc), 1-2 meatless dishes (for us this is often Asian stir fry and egg drop soup, pasta, quiche or other egg dish, a beans-based Hispanic meal, breakfast for dinner, veggie soup, etc.), a lean meat meal (often chicken, ground turkey meatloaf or burgers, pork loin) and at least one night of leftovers (so all that good food doesn't go to waste). Friday is always homemade pizza night and a video at our house so that's a given! Dr. Phil's family always had a taco night. Make it easy on yourself and choose something similar if you like.
There are lots of commercial sites that offer all the planning for free and I did start with one of those called 5 Dinners in One Hour. I'm not saying you have to spend money on such a service, but it did get me started on the system I use now. You can find some of her recipes at http://www.5dinners1hour.blogspot.com/, along with a free trial recipe. She actually prepares all the week's dinners on one day (theoretically in an hour) and then just cooks them and prepares the side dishes on the night of. It would be an easy concept to implement on your own with your own recipes.
So, once you have your dinners planned out, shop for any missing ingredients and stick to the plan. If any of your recipes are easily doubled and frozen - do it! Not only are they great to have for yourself but they are wonderful to take to a friend who need a last minute meal. Do the same with cookie dough, quick breads, brownies, and side dishes like mashed potatoes.
Lunches are simply leftovers or tortilla wraps/sandwiches, quesadillas, salads or whatever your family likes.
For breakfasts, one of the best ways to save money is to limit the amount of cereal breakfasts you serve. They don't tend to be filling and they are EXPENSIVE! Whip up some scrambled eggs and toast, prebake eggs in a muffin tin and assemble egg sandwiches to freeze and heat later. Do the same with scrambled eggs, hashbrowns, cheese, eggs and salsa for breakfast burritos. Make a BIG batch of pancakes and freeze or refrigerate the rest for later. Use your crockpot to make oatmeal or breakfast casserole overnight. Make your own instant oatmeal mix and divide it into baggies for your older family members to make themselves in the morning. Make granola and have yogurt parfaits with fruit. Again, planning is key. Do a little work the night before or on a less busy weekday or weekend and you'll be so grateful!
Diaper Cream
To mix up your own diaper cream on the cheap you can order some zinc oxide ointment from your local pharmacy. It comes in a tub about the size of a jar of Eucerin and is in a one pound size. We mixed it up with petroleum jelly until the consistency was to our liking (this part was a little messy).
Ethnic Grocers
You can often find great deals (especially on produce and ethnic items) at your local Asian or Hispanic grocery. Saving money is all dependent on the distance from your home you're travelling so I tend to just stop by if I'm in the area.
The two I visit are fairly close together:
Little Saigon Supermarket
375 S Federal Blvd
Ste 104
Denver, CO 80238This is in an area where you'll find lots of Asian business and groceries but this is my favorite store. I have found a great deal on fruit every time I've been there.
Avanza Supermarket
1320 S Federal Blvd
Denver, CO 80219
Often they will have good deals on tomatoes, citrus, chicken and things like cilantro and other Hispanic staples. (In our house that would be Goya seasoning packets!)
The two I visit are fairly close together:
Little Saigon Supermarket
375 S Federal Blvd
Ste 104
Denver, CO 80238This is in an area where you'll find lots of Asian business and groceries but this is my favorite store. I have found a great deal on fruit every time I've been there.
Avanza Supermarket
1320 S Federal Blvd
Denver, CO 80219
Often they will have good deals on tomatoes, citrus, chicken and things like cilantro and other Hispanic staples. (In our house that would be Goya seasoning packets!)
Brown and Serve Rolls
Turn any rolls into brown and serve rolls! Make them the day before (or even a couple of days before). After the buns are shaped rise to 1/3-1/2 the way to being doubled (so not all the way doubled). Cook in a 275 degree oven for 13-15 minutes. They should be blond in color and set (when you jiggle the pan they shouldn’t jiggle with it). Cool and cover. When you’re ready to eat them, pop them into a 400 degree oven for 5 minutes.
Using Your Food Storage to Save Money
http://everydayfoodstorage.net/
This is such a great resource! She'll show you how to make your own poptarts, frozen pizzas, and how to use your beans, wheat, rice, powdered milk and eggs is delicious ways. Thanks to Crystal, I now rotate quickly through my food storage items by using them every day in my mixes and meals. We especially love the recipes for blender wheat pancakes and waffles (easy to make them ahead to have it ready to go in the morning!). And the gingerbread blender pancakes are such a delicious treat!
http://dealstomeals.blogspot.com/
This is another blog that offers more great recipes using your food storage. Her main business is selling weekly shopping lists and recipes based on local sales, but her recipes for food storage and her videos explaining her storage process have been invaluable to me. She has a bulk marinara recipe that freezes well and I also use her "Emilie's Whole Wheat Bread" recipe when I make bread for my family. No white flour and it RISES! That's been a long time coming for me!
This is such a great resource! She'll show you how to make your own poptarts, frozen pizzas, and how to use your beans, wheat, rice, powdered milk and eggs is delicious ways. Thanks to Crystal, I now rotate quickly through my food storage items by using them every day in my mixes and meals. We especially love the recipes for blender wheat pancakes and waffles (easy to make them ahead to have it ready to go in the morning!). And the gingerbread blender pancakes are such a delicious treat!
http://dealstomeals.blogspot.com/
This is another blog that offers more great recipes using your food storage. Her main business is selling weekly shopping lists and recipes based on local sales, but her recipes for food storage and her videos explaining her storage process have been invaluable to me. She has a bulk marinara recipe that freezes well and I also use her "Emilie's Whole Wheat Bread" recipe when I make bread for my family. No white flour and it RISES! That's been a long time coming for me!
Homemade Enchilada Sauce
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 can (8-ounce size) tomato sauce
2 cups water1 teaspoon salt
1/4 teaspoon garlic powder
Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients bring to a boil and simmer for about 10 minutes.
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 can (8-ounce size) tomato sauce
2 cups water1 teaspoon salt
1/4 teaspoon garlic powder
Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients bring to a boil and simmer for about 10 minutes.
Helpful Sites to Help Save Money on Your Grocery Bill
http://grocerycartchallenge.blogspot.com/
Gail shares her shopping trips each week along with her receipts and recipes to feed her family of six for $60 a week. She's lucky enough to have a grocery salvage store near her along with a day-old bread store. We have one salvage store, but the deals are hit and miss. It's in Arvada and called the Friday Store (only open on Fridays and Saturdays).
(303) 422-8562
5636 Newland Way
Arvada, CO 80002
We also have bread stores - Orowheat/Bilbo. The two I know of are both on Evans, one near the DU campus @ I-25 and the other off Federal in Denver.
http://www.hillbillyhousewife.com/
This is the site that opened my eyes to making convenience food at home at cooking from scratch. She has great recipes for lots of the mixes I shared, TONS of recipes for muffins, bean meals, salad dressings, soups, breads and everything you could want!
All-Purpose Cleaner
Note: While this recipe is 100% natural, Borax can cause eye irritation and, if consumed in large quantities, can be poisonous to humans and animals. Exercise caution when handling Borax and store it safely away from children and pets.
1 teaspoon Borax
1/2 teaspoon washing soda
2 teaspoons white vinegar
1/4 teaspoon dishwashing liquid
2 cups hot water
Optional: 15-20 drops of Essential Oil (EO) of your choice
Mix vinegar, Borax, washing soda and 1 cup of hot water in a 16-ounce spray bottle. Swish around gently until the Borax and washing soda has fully dissolved.
Add remaining hot water, dishwashing liquid and optional essential oil. If you can't find washing soda in the laundry section of your grocery store, substitute with 1 full teaspoon of regular baking soda.
From Erika: I added the Thieves Oil I made as the EO and used Dr. Bonner's soap for the dishwashing liquid. And make sure you are using washing soda and not baking soda. Ask around at your grocery store - sometimes they keep things that aren't purchased often in a back room. This was the case at my King Soopers store.
Floor Cleaner
Most floors can be easily cleaned with one cup of white vinegar mixed into a gallon of water.
Don't worry: Your house won't smell like vinegar - the smell dissipates in seconds. You can always add a few drops of Essential Oil, though, if you prefer a fresh mint, citrus or lavender scent.
Again - I'll be adding Thieves oil - or maybe just Lemon - mmm!
For really dirty floors, dissolve 1/4 cup of Borax in a cup of warm water and add to the vinegar mix.
For ceramic and stone tile floor, use the above formula, but rinse well with clear water.
For wood floors, mix one part olive oil with one part white vinegar in a spray bottle. Shake well and mist over your floor. Shine with slightly damp cloth.
I use a spray bottle and use just a fraction of the recipe.
Bathroom Mold Remover
The mold that builds up in your bathroom tile grout can quickly become a serious health concern. But you don't need to use the toxic guns to remediate it.
Start first with prevention: Maximum ventilation in the bathroom is key.
If there are no windows to crack or if the mold has already multiplied, then using this all-natural recipe will cure the problem in a jiff:
4 tablespoons 3% hydrogen peroxide
8 tablespoons warm distilled water
Mix peroxide and water together in a small spray bottle. Spray affected areas and wait at least one hour before rinsing.
I also think I'll be adding Thieves Oil to the Mold Remover - do you really think I have to rinse it off? I wonder why it would matter since it's dry by the time the recipe says to rinse.
Toilet Bowl Cleaner
Looking for ecological and effective method to clean your toilet? Look no further. Plus you get a super fun science experiment that young children will adore -- which is great news if you're looking for ways to get them involved in the household cleaning.
1/2cup baking soda
1/2 cup white vinegar
Pour baking soda into your toilet bowl and mix thoroughly with a toilet brush. Scrub inside the rim as well. Allow the baking soda to sit for up to 20 minutes -- the longer it sits, the more stains and odors it removes. Pour in white vinegar and stand back as your toilet foams up like a mini-volcano.
When foaming action stops, scrub thoroughly with toilet brush. Clean outer surfaces and toilet seat with All Purpose Cleaner.
Flush to remove any residue.
Oven Cleaner
from Recipezaar.com
An environmentally friendly, easy, non-chemical way to clean your oven. No over-powering fumes.
1 cup baking soda (or more)
water
2 tablespoons dish detergent
Mix a paste and scrub it in!
Thieves Oil
1 Tbs Clove Oil
1 Tbs Lemon Oil
2 1/2 tsp Cinnamon Oil
2 tsp Rosemary Oil
2 tsp Eucalyptus Oil
I keep this in a dark glass bottle with an eyedropper lid that I purchased for less than $2 at the Vitamin Cottage (where I also bought the oils and some Dr. Bonner natural liquid soap). Don't keep this in a clear container or the oils will lose effectiveness.
This recipe was originally written to be mixed with 1 cup Jojoba oil or another carrier oil (olive, almond, etc) and used topically (dabbed on your skin) to keep you from getting sick. I chose to keep a mixture of just the Essential Oils to use in my cleaning products. If I choose to use it topically I'll dilute as I use it - 1 drop Thieves to 4 drops of a carrier oil.
If you dilute the Essential Oils with a carrier oil you can dab it on your chest, feet, wherever so they are absorbed into your skin. NEVER put the undiluted oils on your skin - they are too concentrated.
You can also put a drop or two of the oils (or 2-3 drops of the oils mixed with Jojoba) in a pot of simmering water on the stove to sanitize the air.
The Joy of the Extension Office (How to save $, eat better and use your food storage)
The resources at our fingertips are truly incredible! With the internet we can access information in seconds that can truly make our lives better! Some of my favorite websites are the state university extension sites. Local land-grant universities haveextension offices that give information about gardening, canning, money and lots of topics on my very favorite thing - FOOD!
In my quest to do better for my family and improve my skills as a homemaker I have found some terrific resources from the extension offices.
Ready-Quick Mix - from USU (Utah)
Here's a printable recipe booklet that is similar to Bisquick - but homemade! Some of the recipes include Meat Pinwheels (There is also a variation for a creative tuna casserole with the same idea!), Magic Taco Pie, Cinnamon Spins, and lots of cookies, cakes and even brownies.
Mixing It Up - USU
20 pages of a DIY homemaker's delight! Mixes for everything!!! Includes the ready-quick mix with recipes for cornbread, raisin bread, muffins, coffee cake, waffles, cobbler, even pie crust. Has Magic Mix for soups, chowders, and casserole. Has SOS (cream soup) Mix and recipes for cream of whatever soup (I never use cans any more!), even potato soup in a cup! Recipes also included for seasoning mixes like taco, chili, pizza, mediterranean, ranch dressing, Rice-a-roni, hot chocolate and Instant Breakfast.
Dry Milk - USU
A handy booklet with a table to help you figure out how much of instant or regular dry milk you might need for a recipe. There are also tips on how to boost nutrition by adding dry milk to your meals straight - like in meatloaf. You will find a section on how to decode the labels on different milks and what you should know before you buy dry milk. It will also tell you how and how much milk you need to store for your family and how to use it! Pudding in a blender, fudgesicles, make your own Cool Whip, you name it!
More Dry Milk! - USU
A handout from a presentation based on the above booklet. Inside you'll find new and yummy recipes (as well as some that are already included in the USU handouts)!
In my quest to do better for my family and improve my skills as a homemaker I have found some terrific resources from the extension offices.
Ready-Quick Mix - from USU (Utah)
Here's a printable recipe booklet that is similar to Bisquick - but homemade! Some of the recipes include Meat Pinwheels (There is also a variation for a creative tuna casserole with the same idea!), Magic Taco Pie, Cinnamon Spins, and lots of cookies, cakes and even brownies.
Mixing It Up - USU
20 pages of a DIY homemaker's delight! Mixes for everything!!! Includes the ready-quick mix with recipes for cornbread, raisin bread, muffins, coffee cake, waffles, cobbler, even pie crust. Has Magic Mix for soups, chowders, and casserole. Has SOS (cream soup) Mix and recipes for cream of whatever soup (I never use cans any more!), even potato soup in a cup! Recipes also included for seasoning mixes like taco, chili, pizza, mediterranean, ranch dressing, Rice-a-roni, hot chocolate and Instant Breakfast.
Dry Milk - USU
A handy booklet with a table to help you figure out how much of instant or regular dry milk you might need for a recipe. There are also tips on how to boost nutrition by adding dry milk to your meals straight - like in meatloaf. You will find a section on how to decode the labels on different milks and what you should know before you buy dry milk. It will also tell you how and how much milk you need to store for your family and how to use it! Pudding in a blender, fudgesicles, make your own Cool Whip, you name it!
More Dry Milk! - USU
A handout from a presentation based on the above booklet. Inside you'll find new and yummy recipes (as well as some that are already included in the USU handouts)!
SOS (Soups or Sauces) - USU
This is the recipe booklet that got me hooked on the Extension! It has a substitute for cream of chicken/mushroom/whatever that I substitute in all of my recipes. Healthier than canned and no fat! It also includes other recipes for sauces and dishes - we like the Chicken Pot Pie and Enchiladas.
Magic Mix - from Washington State University
This version is similar to the USU SOS mix - no fat! Use it for soups, pudding (even in the microwave!)
I love these publications because they show you how you can make your own convenience foods and make them more cheaply and healthier. I feel like it is important to not only have a long-term food storage but know how to use it every day so that
1. you know what to do with your food items
2. your family is used to eating them
3. you can provide your family with healthier meal where you control the ingredients/fat/salt by not relying on packaged foods
4. you rotate through your items, not just let them expire on a shelf - not a frugal way to cook!
5. you keep a tighter reign on your food budget by learning to make items you might normally buy packaged at the store.
This is the recipe booklet that got me hooked on the Extension! It has a substitute for cream of chicken/mushroom/whatever that I substitute in all of my recipes. Healthier than canned and no fat! It also includes other recipes for sauces and dishes - we like the Chicken Pot Pie and Enchiladas.
Magic Mix - from Washington State University
This version is similar to the USU SOS mix - no fat! Use it for soups, pudding (even in the microwave!)
I love these publications because they show you how you can make your own convenience foods and make them more cheaply and healthier. I feel like it is important to not only have a long-term food storage but know how to use it every day so that
1. you know what to do with your food items
2. your family is used to eating them
3. you can provide your family with healthier meal where you control the ingredients/fat/salt by not relying on packaged foods
4. you rotate through your items, not just let them expire on a shelf - not a frugal way to cook!
5. you keep a tighter reign on your food budget by learning to make items you might normally buy packaged at the store.
Baby Wipes/Cleaning Wipes
1 all-white high quality roll paper towels (Brawny/Bounty)
2 c warm water
2 T liquid baby bath soap (Johnsons)
1 T baby oil (Johnsons)
serrated knife
cylindrical plastic tub large enough to hold 1/2 a paper towel roll
Mix water, baby bath and oil in bottom of plastic tub. Use knife to cut paper towels in half (parallel to the ends). Place one half of the roll in the tub and secure lid. Turn upside down and allow liquid to soak through the roll. When wet the cardboard middle tube will easily slip right out! Put a few in a ziploc bag for the diaper bag.
For cleaning wipes:
Sub the water, oil and soap for the following:
Window and Glass Wipes
2 1/2 cups water
1/2 cup rubbing alcohol
1 tablespoon white vinegar
General Cleaning Wipes
1 1/2 cups white vinegar
1 1/2 cups water
Disinfectant Wipes
1/4 to 1/2 cup cleaning solution(Pine-Sol, Mr. Clean, etc.)
2 1/2 to 2 3/4 cup water
For a greener alternative you can replace the paper towels with reusable cleaning cloths.
2 c warm water
2 T liquid baby bath soap (Johnsons)
1 T baby oil (Johnsons)
serrated knife
cylindrical plastic tub large enough to hold 1/2 a paper towel roll
Mix water, baby bath and oil in bottom of plastic tub. Use knife to cut paper towels in half (parallel to the ends). Place one half of the roll in the tub and secure lid. Turn upside down and allow liquid to soak through the roll. When wet the cardboard middle tube will easily slip right out! Put a few in a ziploc bag for the diaper bag.
For cleaning wipes:
Sub the water, oil and soap for the following:
Window and Glass Wipes
2 1/2 cups water
1/2 cup rubbing alcohol
1 tablespoon white vinegar
General Cleaning Wipes
1 1/2 cups white vinegar
1 1/2 cups water
Disinfectant Wipes
1/4 to 1/2 cup cleaning solution(Pine-Sol, Mr. Clean, etc.)
2 1/2 to 2 3/4 cup water
For a greener alternative you can replace the paper towels with reusable cleaning cloths.
Onion Soup Mix
from Taste of Home
3/4 cup dried minced onion
1/3 cup beef bouillon granules
1/4 cup onion powder
1/4 teaspoon sugar
1/4 teaspoon celery seed
Combine the first five ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 4 batches (20 tablespoons total).
3/4 cup dried minced onion
1/3 cup beef bouillon granules
1/4 cup onion powder
1/4 teaspoon sugar
1/4 teaspoon celery seed
Combine the first five ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 4 batches (20 tablespoons total).
Italian Dressing Mix
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, and celery salt. Store in a tightly sealed container.
To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, and celery salt. Store in a tightly sealed container.
To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.
SOS Mix - Cream of Whatever Soup
from USU Extension Office
Recipe and cookbook found here.
2 cups powdered non-fat dry milk (non-instant like from the cannery - double if using instant)
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 Tbs. dried onion flakes
2 tsp. Italian Seasoning
Combine all ingredients in a re-closeable plastic bag, mixing well.
Yield: Equal to 9 cans of cream soup.
To substitute for 1 can of cream soup:
1. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water.
2. Cook and stir on stove top or in microwave until thickened.
3. Add thickened mixture to casseroles as you would a can of soup.
Store in closed plastic bag or air-tight container until ready to use. It does not have to b refrigerated.
For Cream of Mushroom Soup: Use a small can of mushrooms - reserving drained liquid as part of your 1 1/4 cups liquid. Add some onion salt and 1-2 drops of Kitchen Bouquet if you have it.
For Cream of Celery Soup: Boil some sliced celery till tender and add to soup - save the cooking water for your 1 1/4 cups liquid. Add a pinch of celery seed.
For Cream of Chicken Soup: Mix as directed - may add onion salt.
Swedish Apple Pie
This pie is delicious and a wonderful dessert to make when you are craving some apple pie but don't have the time to make a crust. However, please don't think it's some sort of second-rate apple pie in a pinch. It's so tasty I make it even when I *do* have the time for an old fashioned apple pie. It's in a class all by itself. :) Oh my gravy it's good!
5-6 medium apples, sliced
OR use your apple slices from your food storage (I buy mine in bulk from the LDS Home Storage Center, everyone is welcome - find one near you here)
I use 2.5 - 3 cups dried apples, rehydrate for 5 minutes in 4 cups boiling water - drain excess
1 T sugar
1 T cinnamon
3/4 cup melted butter
1 cup sugar
1 cup flour
1 egg
1/2 cup chopped nuts
small splash of vanilla
Fill pie plate 2/3 full of apples. Sprinkle with cinnamon and sugar. In a medium bowl, stir the rest of the ingredients until combined. Pour over apples. Bake at 350 degrees F for 45 minutes or until lightly browned.
Food Storage: I *always* make this with my dehydrated apples so everything in the recipe comes from items I have on hand. Remember you can substitute shortening for butter or margarine, and use your powdered eggs and then all the ingredients are shelf stable. A fresh tasting dessert without much effort and no runs to the store for ingredients!
5-6 medium apples, sliced
OR use your apple slices from your food storage (I buy mine in bulk from the LDS Home Storage Center, everyone is welcome - find one near you here)
I use 2.5 - 3 cups dried apples, rehydrate for 5 minutes in 4 cups boiling water - drain excess
1 T sugar
1 T cinnamon
3/4 cup melted butter
1 cup sugar
1 cup flour
1 egg
1/2 cup chopped nuts
small splash of vanilla
Fill pie plate 2/3 full of apples. Sprinkle with cinnamon and sugar. In a medium bowl, stir the rest of the ingredients until combined. Pour over apples. Bake at 350 degrees F for 45 minutes or until lightly browned.
Food Storage: I *always* make this with my dehydrated apples so everything in the recipe comes from items I have on hand. Remember you can substitute shortening for butter or margarine, and use your powdered eggs and then all the ingredients are shelf stable. A fresh tasting dessert without much effort and no runs to the store for ingredients!
Slow- Cooker Spiced Vanilla Fruit Oatmeal
Serves 3-4
1 cup steel cut oats, dry
4 cups water
1/2 cup skim or low fat milk (or you can use almond, soy or coconut milk)
1 large (or two small) pears, sliced or chopped with skins (I used 1/2 cup of cannery dehydrated apples and no extra water)
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbs brown sugar
Place all ingredients into the crock pot and let simmer on lowest setting for about 5-6 hours, a little longer if doubling. Don't substitute regular rolled oats, they can't stand up to long cooking times. It's a bit of a pain since you are hopefully getting more than 6 hours of sleep, so I just set my kitchen timer (or alarm) so I can get up and turn it off. If you have a crockpot or rice cooker that will quit after the timer runs out and "keep warm" then you are fine!
Sweeten with more brown sugar or add a tad more milk if needed when serving. It should be very thick and flavorful!
1 cup steel cut oats, dry
4 cups water
1/2 cup skim or low fat milk (or you can use almond, soy or coconut milk)
1 large (or two small) pears, sliced or chopped with skins (I used 1/2 cup of cannery dehydrated apples and no extra water)
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbs brown sugar
Place all ingredients into the crock pot and let simmer on lowest setting for about 5-6 hours, a little longer if doubling. Don't substitute regular rolled oats, they can't stand up to long cooking times. It's a bit of a pain since you are hopefully getting more than 6 hours of sleep, so I just set my kitchen timer (or alarm) so I can get up and turn it off. If you have a crockpot or rice cooker that will quit after the timer runs out and "keep warm" then you are fine!
Sweeten with more brown sugar or add a tad more milk if needed when serving. It should be very thick and flavorful!
Chocolate Magic Shell Ice Cream Topping
1 1/4 Cups Chocolate Chips
1/2 Cup Coconut Oil (measured when solid)
Melt chocolate chips and coconut oil in the microwave about 1 minute (depending on your microwave). Allow to sit a few minutes to allow the heat of the oil to melt the chocolate chips and then stir until smooth. It will be runny. Pour into a container (we use a jelly jar so we can heat it in the microwave easily).
1/2 Cup Coconut Oil (measured when solid)
Melt chocolate chips and coconut oil in the microwave about 1 minute (depending on your microwave). Allow to sit a few minutes to allow the heat of the oil to melt the chocolate chips and then stir until smooth. It will be runny. Pour into a container (we use a jelly jar so we can heat it in the microwave easily).
Chocolate Pudding
Chocolate Pudding
* 3 cups milk (see note)
* 1/3 cup cornstarch
* 1/3 c unsweetened cocoa or carob powder
* 2/3 cup sugar
* Good dash salt
* 3 tablespoons margarine
* 1 teaspoon vanilla
In a two quart sauce pan combine the cornstarch, cocoa, sugar and salt. Mix it very well. Gradually add the milk, whisking it in until the mixture is smooth. Heat the pan over medium heat, stirring constantly. Bring the pudding to a full rolling boil. Boil and stir for one minute. Remove from heat. Stir in the margarine and vanilla. The pudding will thicken as it cools. You can pour the pudding into a pretty serving dish, or small individual cups. I pour it into small individual cups with lids and send it in the children's lunch boxes. Store it in the fridge either way. Makes 6 servings. This recipe is what pudding fantasies are made of.
Magic Milk Shakes (Wendy's Frosties)
* 1-1/2 to 2 cups ice water
* 1-1/2 cups nonfat dry milk powder
* 2/3 cup sugar
* 1/4 cup unsweetened cocoa
* 1 teaspoon vanilla
* 1 to 1-1/2 trays of ice cubes
* 2 tablespoons corn oil plus ½ t. lecithin
Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4's full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 - 12oz servings. For preparation tips please see below.
Variations:
* Add 1 tablespoon of instant coffee for a mocha shake
* Add 1 very ripe banana for a chocolate banana shake
* Add a big spoonful of peanut butter for a decadent Chocolate Peanut Butter Shake.
* Add a few broken red and white candy mints for a refreshing Chocolate Mint shake.
* To make Vanilla Milk Shakes, omit the cocoa powder, reduce the sugar to 1/2-cup and add 1 tablespoon (yes a full tablespoon) of vanilla flavoring. For French vanilla milk shake crack in an egg too.
Beef Style Ricearoni
* 3/4 cup long grain brown or white rice
* 1/4 cup broken spaghetti (or just use more rice)
* 1 tablespoon dry onion
* 1 tablespoon dry parsley
* 3 beef bouillon cubes or 1 Tbs powdered bouillon
To Prepare:
* 2 tablespoons margarine
* 1 package of Beef Style Rice & Roni Mix
* 2-1/2 cups water
* 1 tablespoon soy sauce
In a 2-quart saucepan combine the margarine, Rice Mix, soy sauce and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice. Serve hot.
Leftovers can be heated up the next day, by sautéing the cold rice in a little margarine, like fried rice. Scramble in an egg and serve in bowls. Makes a quick and easy lunch for hungry kids.
Savory Onion Rice Mix
* 1 cup dry, long-grain brown rice
* 1 teaspoon onion powder
* 2 tablespoons dry onions
* 1/4 teaspoon garlic powder
* 1/4 teaspoon salt
* 3 beef bouillon cubes or 1 tablespoon bouillon
To Prepare:
* 1 package Savory Onion Rice Mix
* 2 tablespoons olive oil
* 2 cups tap water
Get out a 2 quart saucepan with a good lid. Heat the oil in it over medium high heat. Add the rice and seasonings and sauté it for a few minutes, until it turns opaque, and begins to smell toasty. Add the water. Stir it all up and bring it to a boil. Reduce the heat to very low and cover the pot. Allow it to simmer over very low heat for 45 minutes. Remove from heat and serve. To make a Ricearoni type of dish, replace 1/4 cup of rice with broken bits of whole wheat spaghetti. Add it with the rice above and continue as directed. This recipe is easily doubled.
Red Rice Mix
* 1 cup long grain white or brown rice
* 2 tablespoons dry onion flakes
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
To Prepare:
* 2 tablespoons olive oil
* 1 package of Red Rice Mix
* 14 or 15 oz can of tomatoes
* 1-1/2 cups water
Heat the olive oil in a 3-quart saucepan. Add the package of mix. Sauté the rice and seasonings for a few minutes, until the rice is toasty, and begins to turn opaque. Add the tomatoes and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. White rice will cook in 20 minutes and brown rice will be done in 45 minutes. Remember to keep the heat low and leave the lid on the pot.
Mexican, Stewed, or Italian tomatoes add variety, especially if you usually make this with plain canned tomatoes.
Lemon Herb Rice Mix
* 1 cup long grain brown rice
* 2 teaspoons vegetable or chicken flavored bouillon
* 1 teaspoon dry lemon peel
* 1/2 teaspoon marjoram
* 1/4 teaspoon thyme
* 1/4 teaspoon rosemary
* 1/4 teaspoon salt
* 1/2 teaspoon sugar
* Pinch Turmeric, for color (optional)
To Prepare:
* 2 tablespoons margarine
* 1 package of Lemon Herb Rice Mix
* 2 cups water
In a 2 quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done, or for about 45 minutes. Good with fish or chicken.
Beans and Rice Mix
* 1 cup long grain brown rice
* 1 tablespoon dry onion flakes
* 1 tablespoon dry celery
* 1 tablespoon dry green pepper
* 1/4 teaspoon garlic powder
* 2 vegetable or other flavored bouillon cubes
* Dash red pepper flakes, or cayenne pepper
* 1/4 cup bacon bits OR sausage flavored TVP
To Prepare:
* 2-1/2 cups water
* 15 oz can of beans
* 1 or 2 tablespoons olive oil
* 1 tablespoon soy sauce (optional, but good)
* 1 package of Homemade Bean and Rice Mix
In a 2 quart sauce pan, bring the water and undrained, canned beans to a boil. Stir in the oil and soy sauce as it heats. When the mixture boils, stir in the package of Beans and Rice Mix. Stir it all up, put on a good lid and reduce the heat to very low. Cook the mixture for 45 minutes over low heat.
Serve with cucumbers, fresh fruit, and warm tortillas. I like vinegar sprinkled on mine, although red pepper sauce is good on it too. Red kidney beans or black beans make the prettiest dish, but any type of beans can be used.
Garlic & Margarine Mashed Potato Mix
* 2 cups dry instant potato flakes
* 1/3 cup instant nonfat dry milk powder
* 1/4 teaspoon garlic powder
* 1/2 teaspoon onion powder
* good pinch of black pepper
* 3/4 teaspoon salt
To Prepare:
* 1 package of Garlic & Margarine Mashed Potato Mix
* 2 tablespoons margarine
* 3 cups boiling water (3-1/4 cups for thinner potatoes)
Empty the mashed potato mix into a large bowl. Add the margarine. Pour in the boiling water. Let it sit a moment to melt the margarine. Stir the mixture with a fork until it is smooth and thick. Serve hot, straight from the bowl. Makes 4 large servings.
Chicken Style Ricearoni
* 3/4 cup long grain brown or white rice
* 1/4 cup broken spaghetti (or just use more rice)
* 1 tablespoon dry onion
* 1/4 teaspoon garlic
* 1/4 teaspoon poultry seasoning or thyme
* 1 tablespoon dry parsley
* 3 chicken bouillon cubes or 1 T bouillon
To Prepare:
* 2 tablespoons margarine
* 1 package of Chicken Style Rice & Roni Mix
* 2-1/2 cups water
In a 2-quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice. Serve hot.
Leftovers can be heated up the next day, by sautéing the cold rice in a little margarine, like fried rice. Scramble in an egg and serve in bowls. Makes a quick and easy lunch for hungry kids.
Creamy Garden Vegetable Rice Mix
* 1 cup long grain brown rice
* 1/4 cup freeze dried mixed
* 1 tablespoon dry green pepper
* 1 teaspoon dry parsley
* 1 teaspoon onion powder
* 1/4 teaspoon garlic salt
* 2 vegetable or chicken bouillon cubes
* 1 teaspoon brown sugar
* Pinch Turmeric (for color)
* 3 tablespoon dry milk powder
To Prepare:
* 2 tablespoons margarine
* 1 package of Creamy Garden Vegetable Rice Mix
* 2-1/2 cups water
In a 2 quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Cook the mixture for 45 minutes over low heat. Serve hot.
White Bean and Garden Rice: Cook the Creamy Garden Vegetable Rice as directed. Add a well drained 15 oz can of navy beans with the margarine and rice mix. Cook as directed. Makes a lovely main dish.
Yellow Rice Mix
* 1 cup long grain brown rice
* 1/4 teaspoon turmeric (Natural Grocers)
* small speck cayenne pepper
* 1/8 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1 tablespoon dried green pepper (Natural Grocers)
* 3 chicken flavored bouillon cubes
To Prepare:
*2-1/2 cups tap water
*2 tablespoon margarine
Melt the margarine in a 3-quart saucepan. Add the package of mix. Sauté the rice and seasonings for a few minutes, until the rice is toasty, and begins to turn opaque. Add the water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered for until done, or for about 45 minutes. Serve hot.
Buttery Garlic Rice Mix
* 1 cup long grain white rice or brown rice
* 2 chicken bouillon cubes
* 1 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1/8 teaspoon turmeric
* 2 teaspoons dry parsley
To Prepare:
* 2 tablespoons margarine
* 1 package of Buttery Garlic Rice Mix
* 2 cups water
In a 2 quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done. White rice should cook for 20 minutes and brown rice should cook for 45 minutes. Serve hot.
TVP and Bean Burrito Mix
* 1 cup plain or unflavored TVP granules
* 3 tablespoons dry onion
* 2 tablespoons dry bell pepper (optional)
* 1/2 teaspoon garlic powder
* 1 tablespoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon oregano
* 2 beef bouillon cube
To Prepare:
* 1 package TVP & Bean Burrito Mix
* 1-1/2 cups tap water
* 15 ounce can refried beans, or 2 cups cooked pinto beans, mashed with a fork or potato masher
* 2 tablespoons oil
* 8 or 10 flour tortillas
In a skillet combine the Mix and tap water. Stir the mixture over medium heat until it boils. Reduce the heat to low, so the mixture only simmers. Add the refried beans, or mashed pinto beans and the oil. Simmer the mixture for about 10 minutes, or until it thickens up to a good consistency. Spread the filling onto heated tortillas. Add salsa, sour cream, cheese, sprouts, guacamole and anything else that suits your fancy. Makes 4 or 5 servings.
Buttery Parmesan Rice Mix
* 1 cup long grain brown rice or white rice
* 2 teaspoons vegetable or chicken flavored bouillon
* 2 tablespoons dry milk powder
* 1 teaspoon onion powder
* 1/4 teaspoon garlic powder
* 1/4 cup grated parmesan cheese (from a can)
To Prepare:
* 2 tablespoons margarine
* 1 package of Buttery Parmesan Rice Mix
* 2 cups water
In a 2-quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice. Serve hot.
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