Free Sauces and Mixes Recipes

Free Sauces and Mixes Recipes

Sauce and Mixes

Free for you to copy and paste to a word doc and print

You will find the recipes under the sauces and Mixes tab also check 

back as I am working on getting up the Meals in jars cookbook recipes us as well.

.

May you all stay safe during this pandemic.

If you would like to give a free will donation for my work you can do so through pay pal at jenniferaess@gmail.com 

God bless each and everyone of you.

Frezzed Dryed Meats To Add To Your Food Storage

I just recived my Lehman's catalog and was so happy to find freezed dried hamburger patties, freeze dried chicken,  freeze dried sirloin steaks, freeze dried pork chops,freeze dried chicken patties, freeze dried salmon fillets, also freezed dried shrimp, smoked ham and Cod. This gives you so many more meal choices for for your food storage I am so excited to give these products a try.  If you would like your own free catalog you can get it HERE

They also carry many many Items for off the grid living.  

Homemade Hamburger Helper Beef Noodle To make or Store

To Make or Store

Homemade Hamburger Helper Beef Noodle

Ingredients

• 1 lb Ground beef
• 2 cup Wide Egg Noodles
• 1 1/2 cup Water
• 1 1/2 cup Milk
• 3 Beef Bouillon Cubes
• 1 tbsp Cornstarch
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1 tsp Sugar
• 1/2 tsp Black Pepper
• 1 tsp Salt

Instructions

• In a small bowl, mix together cornstarch, sugar, onion powder, garlic powder, salt and pepper. set aside.
• Brown ground beef in a large skillet and drain excess fat.
• Boil water in microwave safe bowl.
• Add bouillon cubes and stir until dissolved.
• Add bouillon mixture to skillet and stir to incorporate.
• Add milk and stir to incorporate.
• Add seasoning mixture and stir until blended.
• Add egg noodles, stir and bring to a boil.
• Reduce heat to low, cover and simmer for 12-15 minutes or until noodles are tender.
• Remove from heat and let stand for several minutes to thicken.

Burger Seasoning Blend

Ingredients

• ¼ cup salt
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• ½ tablespoon cumin
• ½ tablespoon ground black pepper
• ½ tablespoon dried basil
• ½ tablespoon dried parsley
• 1 teaspoon chili powder
• 1 tablespoon onion powder
• 1 teaspoon dry mustard

Instructions

1. Combine all ingredients in a bowl and mix until combined.
2. Store in an air tight container.
3. This recipe is easily doubled.

Four Homemade Simple Cheese Recipes

Easy Mozzarella Recipe

By Ricki CarrollFrom "Home Cheese Making"June/July 2008

Total Hands-On Time: 30 min
Yield: About 1 pound 

Ingredients:

• 1 gallon milk
• 1 1/2 tsp powdered citric acid dissolved in 1/4 cup cool water
• 1/4 tsp liquid rennet diluted in 1/4 cup cool water (if using rennet tablets, follow conversion instructions on the package)
• 1 to 2 tsp cheese salt

Instructions:

1. Slowly heat the milk to 55 degrees Fahrenheit in a stainless steel pot. While stirring, slowly add the citric acid solution to the milk and mix thoroughly but gently.
2. Heat the milk to 88 degrees over medium-low heat. The milk will begin to thicken like yogurt.
3. Gently stir in the diluted rennet for 30 seconds. Then don’t disturb the milk while you let it heat to between 100 and 105 degrees. In about 5 to 8 minutes, the curds should begin to break up and pull away from the sides of the pot. Turn off the heat.
4. The curds will look like thick yogurt and become a bit shiny, and the whey will be clear. If the whey is still milky white, wait a few more minutes before turning off the heat. Scoop out the curds with a slotted spoon and put in a bowl. Reserve the whey. Press the curds gently with your hands, squeezing out as much whey as possible.
5. Heat the reserved whey to 175 degrees. Shape the curds into several small balls, rolling them between your palms. Put them, one at a time, into a ladle, and dip them in the hot whey for several seconds. Then gently fold the cheese over and over (as in kneading bread) with a spoon or your hand. (You’ll want to don rubber gloves at this point, as the cheese will be extremely hot.) This distributes the heat evenly throughout the cheese, which will not stretch until it is too hot to touch (145 degrees inside the curd).
6. Repeat this process several times until the curd is smooth and pliable; mix in salt after the second time. When the cheese stretches like taffy, it’s done. If the curds break instead of stretch, they are too cool and need to be reheated.
7. When the cheese is smooth and shiny, roll it into balls and eat while warm. Although best eaten fresh, it can be stored in the refrigerator for a week or so. 

Homemade Cream Cheese Recipe

Homemade cream cheese is free of preservatives and better than store bought! Use this homemade cream cheese recipe and enjoy your own cream cheese!

By Ricki CarrollFrom "Home Cheese Making"June/July 2008

Yield: About 1 pound 

Ingredients:

• 2 quarts cream or half-and-half, at room temperature (about 72 degrees)
• 1 packet direct-set mesophilic starter or 4 ounces prepared mesophilic starter
• Cheese salt (optional)

Instructions:

1. Add the starter to the cream, and mix thoroughly. Cover and let sit for 12 hours; a solid curd will form.
2. Pour the curd into a colander lined with cheesecloth. Tie the cheesecloth into a bag, and hang from a hook until the bag stops dripping, about 12 hours. Changing the bag once or twice can speed up the process.
3. Place cheese in a bowl and mix in the desired amount of salt. You can leave the cheese in this container, or pack it into molds of any size. You can also add any desired herbs and spices at this stage. Your cream cheese will store in the refrigerator for up to 2 weeks.

Super Quick Ricotta Recipe

By Ricki CarrollFrom "Home Cheese Making"June/July 2008

Yield: 1 1/2 to 2 pounds 

Ingredients:

• 1 gallon milk
• 1 tsp citric acid dissolved in 1/4 cup cool water
• 1 tsp cheese salt (optional)

Instructions:

1. Add the milk and the citric acid solution to a stainless steel pot. Stirring occasionally to prevent scorching, slowly heat the mixture to between 185 and 195 degrees. 
2. As soon as the curds and whey separate (there should be no milky whey, only clear whey), turn off the heat and let sit undisturbed for 10 minutes.
3. Line a colander with cheesecloth, and ladle the curds into the colander. 
4. Mix in the salt with a spoon. 
5. Let the cheese drain for 30 to 45 minutes. 
6. For firmer cheese, tie the cheesecloth into a bag and hang it from a hook to drain. Serve immediately or refrigerate.

Simple Farm Cheese

Cook Time: 1 hour, 20 minutes

Total Time: 2 hours, 20 minutes

Yield: about 1 pound

This simple farm cheese can come together quickly. It tastes mild and sweet, and doesn't require rennet, making an excellent cheese for beginners.

Ingredients

• 1 gallon milk, not ultrapasteurized
• 1/2 cup white vinegar
• 2 teaspoons very fine sea salt

Instructions

1. Line a colander with a double layer of cheesecloth or a single layer of butter muslin (find it here).
2. Pour the milk into a large, heavy-bottomed kettle, and bring it to a boil over medium heat. Stir it frequently to keep the milk from scorching. When it comes to a boil, immediately reduce the heat to low, and stir in the vinegar. The milk should immediately separate into curds and whey. If it does not separate, add a bit more vinegar one tablespoon at a time until you see the milk solids coagulate into curds swimming within the thin greenish blue whey.
3. Pour the curds and whey into the lined colander. Rinse them gently with cool water, and sprinkle the curds with salt. Tie up the cheesecloth, and press it a bit with your hands to remove excess whey. Let the cheesecloth hang for 1 to 2 hours, then open it up and chop it coarsely. Store in the fridge for up to a week.

How to Make Mix-n-Match Skillet Meals

A wonderful way to create new meals for your family

---

Mix-n-Match Skillet Meals

Choose one food from each of the following groups:

Breads and Cereals (1 cup raw)

• Macaroni
• Spaghetti
• Rice (white or brown)
• Noodles
• Bulgar
• Any pasta

Sauce (1 can soup plus 1.5 cans milk, broth or water)

• Cream of Mushroom
• Cream of Celery
• Cream of Chicken
• Cream of Potato
• Tomato Soup
• French Onion Soup

Protein (1 pound or 1 cup cooked)

• Chopped beef
• Chopped pork or ham
• Ground beef or turkey
• Chicken
• Turkey
• Tuna
• Salmon
• Mackerel
• Cooked dry beans
• Frankfurters
• Keilbasa

Vegetables (1.5 to 2 cups canned, cooked or raw)

• Carrots
• Peas
• Corn
• Green beans
• Lima beans
• Broccoli
• Spinach
• Mixed vegetables
• Celery
• Green Pepper
• Whatever you have around

1/2 to 1 cup cheese (any kind) can be stirred into sauce at the end of the cooking time.

1. Choose one food from each of the four groups above. Stir together in skillet.
2. Season to taste with salt, pepper, soy sauce, onion flakes, garlic, or whatever spices you enjoy.
3. Bring to a boil.
4. Reduce heat to lowest setting. Cover pan and simmer 30 minutes until pasta or rice is tender. Stir occasionaly to prevent rice and pasta from sticking. Stir in cheese, if desired. Serve.

Makes 4 to 6 servings.

Or, to bake in oven: mix all ingredients in casserole dish and cover tightly; bake at 350 F for one hour.

No-Knead Bread Mix in a Jar Recipe

Ingredients

• For the Jar
• 4 ½ cups bread flour (all purpose works fine.) If using whole wheat, you may want to add 3 Tablespoons of vital wheat gluten to help with the rise)
• 2 teaspoon active quick rising dry yeast
• 2 teaspoon salt
• When it's time to bake
• 1 and ¼ cups of warm water
• 1 tablespoon of raw apple cider vinegar.

Instructions

1. Stir until no dry patches remain. Cover with a kitchen towel and let rise 1½ hours.
2. Preheat oven and baking stone to 450 degrees. Punch dough down and remove it from the bowl. Using your hands, pull the sides of the dough down and to the bottom until you have a round loaf. Place on a piece of parchment. You can also use a large cast iron skillet. I bake all of my dinner rolls and cinnamon rolls in my cast iron skillet. If you don't have a large cast iron skillet, you can also use a bread pan. If you prefer the shape of a bread pan, use that route, it looks more rustic when done on the stone or skillet, but all the methods will bake fine.
3. Let rest 40 minutes.
4. Just before baking, dust the top with flour and slash three times. Transfer the dough with the parchment onto the baking stone. Bake for 24-30 minutes. Let cool before slicing and eating.