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http://web.archive.org/web/20020618234106/waltonfeed.com/grain/ldscn/23.html

The LDSCN Weekly Recipe Archive
Dry Corn Recipes and an In Depth Look At Master Mixes
Spaghetti

VEGAN POSOLE* (Indian Corn Soup) ( From Original Vegan Gourmet Recipes)

* 1 package (8 oz) Posole
* 2 oz (approx) New Mexico dry chili (or your favorite dry chili mix)
* 1 med red onion (can use yellow or white), chopped fine.
* 3 TB olive oil or your favorite oil (I like basil flavored) and
* Fresh oregano, chopped
* Salt to taste
* Fresh cilantro, chopped fine
* Red & Yellow bell peppers, diced
* ½ oz. corn chips(ea serving)
* Flour toruntilas

Cook the corn slowly in a crock pot with 8 cups of water (or cook at lowest simmer) until corn is tender, approximately 3 to 4 hours. Add the chili and oil midway in the process. Add according to your taste for spicy-ness. Add ½ of the chopped onion and 2 TB of fresh oregano; cook for 15 minutes more.

Serve in soup bowls with condiments of chopped/diced onion, cilantro, bell peppers and broken corn chips to sprinkle on soup. Grill the toruntilas until they bubble and get slightly browned.

*Posole is dry corn minus the skin. It is specially tasty and can be found in some natural foods stores. If not, it can be obtained through the following website: Indian Harvest

It can also be found in some of the local grocery stores in the Mexican food section. Try Harvey’s of Publix. It comes in 16 oz cans.

MEXICAN TAMALES
by CWeaver734

* 1 lb Roast
* 1 pk Dry Corn Husks
* 1 pk Dry Red Chiles
* 2 lb Prepared Masa*
* 1 x Garlic
* 1 T Flour
* 1 x Salt
* 1 can Green Olives ( optional )

The above ingredient amounts will yield approximately one dozen Tamales. Increase amounts accordingly per additional dozen desired .

TO PREPARE MEAT: Cook roast in crock pot filled 1/3 to 1/2 way up sides with water . Sprinkle meat with minced garlic clove and salt. Cook for 10 to 12 hours on low or until meat is tender and sheds easily. Remove meat, reserving broth. Shred meat and set aside.

TO PREPARE CHILES: Break off steams and shake out seeds of dried chiles. Boil in large sauce pan until soft. Drain. Place chiles in blender or food processor adding flour, approximately 1/4 cup broth, salt, and a clove of garlic. Blend on high until liquified and smooth.

TO PREPARE FILLING: Pour Chile Sauce into shredded meat and stir well. Simmer on low for 30 minutes stirring occasionally to avoid sticking. Set aside.

TO PREPARE MASA*: 2 1/4 cups of MASA HARINA toruntila flour, 1 cup of Warm Water, 3/4 cup of shortening or lard, 1/4 teaspoon salt. In Large mixing bowl stir together toruntila flour and water. Cover and let stand 20 minutes. In large mixer bowl beat together shorting or lard and salt until fluffy. Beat in flour mixture until well combined. Set aside.

TO PREPARE HUSKS: Clean and soak husks in warm water until softened. set aside.

ASSEMBLY: This part is the most time consuming and works best when done with a good friend by your side to help you. Spread masa on the inside of the husks (smooth concave side), being sure to leave 1/2 inch or so at the wide end uncovered and spread only half way to the pointed end. If narrow husks are used, overlap two before filling with meat. Place approximately 1-2 tablespoons of meat towards one side of the husk and place one olive in the center of the meat. Roll up beginning from that side. Fold over pointed end towards side where the seam is. Continue until all tamales have been wrapped or enough are done to begin steaming.

STEAMMING: Place tamales on their sides in the steamer or, if using a large pot, stand them up on closed end around a glass that is placed upside down in center of pot. Pour in enough water to fill approximately one inch in bottom of pot. Simmer on low for approximately 30 minutes or until husks comes away from tamale cleanly. Once cool, tamales can be frozen and reheated in microwave before serving.

Masa can be bought in the local markets , again in the Mexican food section. Walmart supercenters also carry it in their baking needs sections. You can substitue corn flour that you have ground in your grinders. It has a slightly different flavor but it can be used. DE

Polenta (This is an Italian version of cornmeal mush) (I used corn meal that I have ground)

Diane M. Ferrell (From the Beans and Grains website)

Polenta is not necessarily just corn meal cooked. Usually the corn meal you find in the boxes in the grocery store is too fine. Buy corn meal designated as polenta. Also, wheat grains are cooked as polenta—but different story.

Polenta—for two

* 1 cup corn meal polenta
* 1 cup cold water
* 1 cup boiling water
* salt to taste

Mix the dry corn meal with the cold water. In a heavy pot, bring the other cup of water to boiling, on high heat. Add the corn meal and cold water to the boiling water in a steady stream, stirring all the the time. Continue stirring during the time of cooking. If the polenta starts to boil too hard, reduce the temp to medium high. Continue stirring and boiling until the polenta becomes very thick and heavy and actually pulls away from the sides of the pot when you stir. This should take about 15 minutes. Quickly spread the cooked polenta is a lightly oiled baking pan and let sit about 5 to 10 minutes until it is stiff enough to cut.

Here are some ways to serve the polenta:

1. Serve it with any of your favorite pasta sauces and some hot Italian sausage.
2. Use it as a breakfast food. Slice the polenta about 1/2” thick and fry the slices in a little butter for a few minutes on each side. Pour pancake syrup over the slices and enjoy. Very good this way.
3. Slice it and serve it with your favorite green chili recipe or carne ardovada. Sprinkle some mozzarella cheese over it, too.
4. For a very quick meal that is low in fat I add a boullion cube to the cooking of the polenta. Then when I eat it I add 1 scant teaspoon of olive oil and about 2 tbsp of grated romano cheese in the dish. I like it.

Cornmeal mush (Grandmother Berkey)

* 1 cup corrn meal
* 4 cups water
* I teaspoon salt(Varies to your taste)

Take 1 cup water and mix slowly with 1 cup of cornmeal. Slowly add to 3 cups boiling water and salt. Reduce heat and cook until wooden spoon will stand in the mixture.(about 1 Hour)STIR often. When thick enough pour into a greased loaf pan and chill overnight. The next morning . cut into thin slices , dredge in flour and fry in an iron skillet or heavy pan until golden and crispy on both sides.serve with biscuits and gravy.

Below is a master mix that has a bit of every thing in it (even a corn bread recipe). This can be adapted for our use with the whole grains that we are attempting to put into daily use. This would be a great Bisquick replacement without the preservatives. DE

CFS-511
Purdue University
Cooperative Extension Service
West Lafayette, IN 47907

Master Mix

Gertrude Sunderlin
Former Professor of Foods and Nutrition

Just a few of the products that come from the Master Mix. MASTER MIX THE MASTER MIX recipes are time savers and reputation builders. The siftings and measurings of the dry ingredients and the blending of the fat can be done at one time for a dozen bakings. The recipes are planned for “family size” and for two. The Mix will keep at least six weeks without refrigeration.

The Mix and recipes were developed and tested in the experimental cookery laboratory in the School of Home Economics at Purdue University. The experimental work was done by Lucy Goetz, Margaret Billings, Carlotta Hoadley and many other students. Recipe suggestions were given by Alice Redfield, Flossie Sunderlin and other homemakers. Rosemary Hostetler assisted in editing.

Making the Master Mix

For 13 Cups For 29 Cups

9 cups sifted all-purpose flour 5 pounds flour
or
10 cups sifted soft wheat or
cake flour
1/3 cup double-acting baking 3/4 cup double acting baking
powder powder
1 tablespoon salt 2 tablespoons + 1 teaspoon salt
1 teaspoon cream of tartar 2 1/4 teaspoons cream of tartar
1/4 cup sugar 1/2 cup sugar
2 cups shortening which does 4 1/2 cups shortening which does
not require refrigeration not require refrigeration

Stir baking powder, salt, cream of tartar and sugar into flour. Sift together three times into a large mixing bowl or onto a large square of plain paper. Cut in shortening until Mix is consistency of corn meal. Store in covered containers at room temperature. To measure the Master Mix, pile it lightly into cup and level off with a spatula.

If the Master Mix is to be used largely for cakes and cookies, starting with a box of cake flour will save measuring the flour and will give better-textured products. For about 12 cups of Mix, use a box of cake flour (2 pounds), 1/3 cup baking powder, 1 tablespoon salt and 3/4 pound (1 3/4 cups) shortening.

Containers which are convenient for storing Master Mix are two-quart fruit jars, cottage cheese cartons, lard or potato chip cans and canisters. One user wrote that when making the Mix she stored it in measured portions, two cups in pint jars and three cups in quart jars, to save herself several measurings later.

Using Lard or Oil In the Master Mix If lard or oil is used as the shortening in the Master Mix recipe, a smaller amount of shortening should be used. This may be 1 2/3 cups lard or oil instead of 2 cups of other shortening or 1 5/6 pounds instead of 2 pounds (1/6 pound lard equals 1/3 cup).

If lard which requires refrigeration is used in the Master Mix recipe, the Mix should be refrigerated.

A change in the method of mixing cakes is suggested if lard or oil is used in the Master Mix recipe. Separate the yolks and whites of the eggs. Reserve about one-fourth of the sugar and beat it into the beaten egg whites to form a stiff meringue. Follow the other directions for cake mixing. Stir in the meringue until well blended as the last step in the mixing process.

Adapting Recipes for Use with the Master Mix The Master Mix can be used in many products which have similar basic proportions. Use the Master Mix instead of the flour, salt, baking powder and shortening. Two cups of Mix contain a little less than 1 1/2 cups of flour, about 2 teaspoons baking powder, 1/2 teaspoon salt and a little more than 1/4 cup shortening. Three cups of Mix contain about 2 cups of flour, 3 teaspoons baking powder, 3/4 teaspoon salt and a little less than 1/2 cup shortening.

A favorite recipe which contains about one-fifth as much shortening as flour by measure probably can be made using the Mix. In order to have proportions in the Mix that would be satisfactory for several types of baked products, the upper limit for shortening is approached in biscuits and muffins and the lower limit for cakes and cookies.

Although the lowest proportions of fat to flour used in making pastry approximates that in the Master Mix, pastry made from the Mix is not satisfactory. The baking powder in the Mix makes the pastry porous rather than flaky. However, by using only water with the Mix, one can make a type of pastry that can be used as a thin crust for meat pie or a deep dish fruit pie. It takes about one-eighth as much water as Mix for such pastry.

Biscuits

Family Size Just for Two

Mix 3 cups 1 cup
Milk 2/3 cup 1/4 cup
Yield 18 2-inch 6 2-inch

Add milk to the Mix all at once, stirring 25 strokes. Knead 15 strokes on lightly floured board. Roll 1/2 inch thick. Cut. Bake on baking sheet in a hot oven (450F) 10 minutes.

Biscuit dough can be used in many ways. For variation grated cheese, chopped parsley, chives or herbs blended with the dough lend interest. This dough is rich enough for shortcake or for the top crust of a chicken or meat pie. It will serve as the dough for a meat roll—chopped meat bound together with gravy and spread over the dough, then rolled as a jelly roll and cut before baking. This can be served with gravy or with a cheese sauce.

The dough can be used as a covering in baked apple dumplings or for the dough for a fruit or pinwheel roll. It can be dropped on top of hot stewed fruit or berries and baked as a “cobbler.”

Drop biscuits can be made from this recipe by increasing the milk to 1 cup for the family size recipe or to 1/3 cup for the “just for two” size recipe.

Muffins

Family Size Just for Two

Mix 3 cups 1 cup
Sugar 2 tablespoons 1 tablespoon
Milk 1 cup 1/3 cup
Egg 1 1/2 or one yolk
Yield 12 medium 6 small

Add sugar to the Mix. Combine milk and beaten egg. Add to the Mix. Stir until flour is just moistened (about 25 strokes). Bake in greased muffin pans in hot oven (425F) about 20 minutes.

Blueberry muffins can be made by adding a cup of drained blueberries to the family size recipe. Chopped dates, chopped nuts, chopped apples or chopped cranberries are good additions. Make oatmeal or bran muffins by substituting rolled oats or bran for 1/3 of the Mix. Nut or fruit bread may be made from the muffin recipe by adding 1/2 cup chopped nuts or 1 cup chopped dried apricots or prunes to the family size recipe and baking it in a loaf pan.

Griddle Cakes or Waffles

Family Size Just for Two

Mix 3 cups 1 cup
Milk 1 1/2 cups 1/2 cup
Egg 1 1/2 or 1 yolk
Yield 18 griddle cakes or 6 griddle cakes or
6 waffles 2 waffles

Stir the combined milk and beaten egg into the Mix until blended. Bake on hot griddle or in waffle iron.

The milk can be increased it a thinner griddle cake is desired. If the batter is thinner, the waffles require longer baking to make them crisp. Delicious pancakes from the Master Mix.

One of the Master Mix contributions is blackberry roll.

Coffee Cake

Family Size Just for Two

Mix 2 1/4 cups 1 cup
Sugar 1/3 cup 3 tablespoons
Milk 1/3 cup 3 tablespoons
Egg 1 1/2 or 1 yolk

Topping

Brown Sugar 1/2 cup 1/4 cup
Butter 3 tablespoons 1 tablespoon
Cinnamon 1/2 teaspoon 1/4 teaspoon
Yield 8x8 cake 4x6 cake

Stir sugar into the Mix. Combine milk and beaten egg. Stir into the Mix until well blended (about one minute). Put into shallow greased pan. Spread or dot topping over batter and bake in a hot oven (400F) about 25 minutes.

The brown sugar mixture can be used as a filling instead of a topping. A date topping or filling can be used instead of the one given above. For a filling, spread about half of the batter on the pan, then a thin layer of filling and then the remaining batter. For the family size recipe, blend 1/2 cup brown sugar, 2 teaspoons cinnamon, 14 cup soft butter, 1/4 cup chopped nuts and 1/2 cup chopped dates. For the smaller recipe use 1/4 cup brown sugar, 1 teaspoon cinnamon, 2 tablespoons soft butter, 2 tablespoons chopped nuts and 14 cup chopped dates.

Gingerbread

Family Size Just for Two
Mix 2 cups 1 cup
Sugar 1/4 cup 2 tablespoons
Cinnamon 1/2 teaspoon 1/4 teaspoon
Ginger 1/2 teaspoon 1/4 teaspoon
Cloves 1/4 teaspoon 1/4 teaspoon
Egg 1 1/2 or 1 yolk
Molasses 1/2 cup 1/4 cup
Water 1/2 cup 1/4 cup
Yield 6x8 pan 4x6 pan

Stir sugar and spices into the Mix. Combine egg, molasses and water. Stir half the liquid into the Mix and beat two minutes. Stir in remaining liquid- and beat one minute. Bake in pan lined with waxed paper in a moderate oven (350F) about 40 minutes. Or bake in a waffle iron for gingerbread waffles. Gingerbread waffles can be topped with sweetened whipped cream and chopped bananas.

Dumplings

Family Size Just for Two
Mix 3 cups 1 cup
Milk 3/4 cup 1/4 cup
Yield 12 medium 4 medium

Add milk to the Mix all at once, stirring about 30 strokes. Drop by tablespoon on top of boiling stew. Cover and boil gently 12 minutes without removing cover. These can be dropped as a topping on a meat or vegetable casserole and baked in a hot oven about 20 minutes.

Corn Bread

Family Size Just for Two

Mix 1 1/2 cups 3/4 cup
Corn Meal 3/4 cup 1/3 cup
Salt 1/2 teaspoon 1/4 teaspoon
Sugar 2 tablespoons 1 tablespoon
Milk 1 cup 1/2 cup
Egg 1 1
Yield 8x10 pan 6x6 pan

Stir corn meal, salt and sugar into the Mix. Combine milk and beaten egg. Add to the Mix, stirring until blended. Bake in greased pan in a hot oven (400F) about 20 minutes, or bake as corn meal muffins. Corn bread can be used as a topping for a well-seasoned vegetable or meat pie.

If a dry corn bread is desired, use 3/4 cup milk for the family size or 1/3 cup for the smaller recipe.

Yellow Cake

Family Size Just for Two

Mix 3 cups 1 1/2 cups
Sugar 1 1/4 cups 2/3 cup
Milk 1 cup 1/2 cup
Eggs 2 1
Vanilla 1 teaspoon 1/2 teaspoon
Yield Two 8-inch layers 8-inch layer

Stir sugar into the Mix. Combine milk, eggs and vanilla. Stir half of the liquid into the Mix and beat two minutes or use electric mixer for the same length of time at low speed. Scrape bowl occasionally. Add the remaining liquid and beat two minutes. Bake in pans lined with waxed paper in a moderate oven (375F) about 25 minutes.

This cake recipe can be used for “upside down” cake using sweetened pineapple, peaches, cherries, apricots or other fruits or berries. Mincemeat “upside down” cake is another good variation. Spices will

change it to a spice cake. Orange Raisin Cake

Family Size Just for Two

Mix 3 cups 1 1/2 cups
Sugar 1 1/2 cups 3/4 cup
Liquid Juice of 1 orange Juice of small orange
and water to make and water to make
1 cup 1/2 cup
Eggs 2 1
Chopped
raisins 2/3 cup 1/3 cup
Grated
orange rind 1 1
Yield Two 9-inch layers 9-inch layer

Stir sugar into the Mix. Combine liquid and beaten eggs. Add half of the liquid to the Mix and beat two minutes or use electric mixer for the same length of time at low speed. Scrape bowl occasionally. Add remaining liquid, raisins and orange rind. Beat two minutes. Bake in pans lined with waxed paper in a moderate oven (375F) about 25 minutes.

The raisins can be omitted from the cake and added to the frosting.

This is one of the cakes which can be made from the Master Mix.

Apple Cake

Family Size Just for Two

Mix 2 1/3 cups 1 1/4 cups
Sugar (brown) 1 cup 1/2 cup
Cinnamon 1 teaspoon 1/2 teaspoon
Cloves 1/2 teaspoon 1/4 teaspoon
Eggs 2 1
Apples
(chopped) 2 cups 1 cup
Raisins 1/2 cup 1/4 cup
Nut meats
(chopped) 1/2 cup 1/4 cup
Yield 6x8 pan 4x6 pan

Add sugar, spices and eggs to the Mix. Beat one minute. Add apples. Beat two minutes. Stir in raisins and nuts. Pour into greased pan. Bake in a moderate oven (375F) about 35 minutes. If a more moist cake is desired, add 1/3 cup milk for the family size recipe and 2 tablespoons milk for the small size recipe.

Chocolate Cake

Family Size Just for Two
Mix 3 cups 1 1/2 cups
Cocoa 1/2 cup 1/4 cup
Sugar 1 1/2 cups 3/4 cup
Milk 1 1/4 cups 2/3 cup
Eggs 2 1
Vanilla 1 teaspoon 1/2 teaspoon
Yield Two 9-inch layers 9-inch layer

Add cocoa to the sugar and stir into the Mix. Combine milk, eggs and vanilla. Stir half of the liquid into the Mix and beat two minutes or use electric mixer for the same length of time at low speed. Scrape bowl occasionally. Add the remaining liquid and beat two minutes. Bake in pans lined with waxed paper in a moderate oven (375F) about 25 minutes.

Chocolate cake batter can be baked in a waffle iron and served cold with ice cream or whipped cream.

Blackberry Roll

Family Size Just for Two

Mix 2 cups 2/3 cup
Water 1/4 cup 4 teaspoons
Blackberries 1 1/2 cups 2/3 cup
Sugar 1/4 cup 2 tablespoons
Flour 1 tablespoon 1 teaspoon
Yield 6 servings 2 servings

Add water by sprinkling it over the Mix. Stir with a fork to blend. Roll as for pastry into an oblong piece about 1/4 inch thick. Mix blackberries with sugar and flour. Spread them over the pastry to within an inch on all sides. Roll up like a jelly roll and tuck in the ends. Place on baking sheet. Bake in a moderate oven (375F) until lightly browned (about 35 minutes). Serve hot.

Caramel Dumplings

Caramel Sauce Family Size Just for Two

Butter 2 tablespoons 1 tablespoon
Brown sugar 1 1/2 cups 1/2 cup
Water 1 1/2 cups 2/3 cup

Dumplings

Mix 1 1/2 cups 1/2 cup
Sugar 1/3 cup 2 tablespoons
Milk 1/3 cup 2 tablespoons
Yield 6 medium 2 medium

Combine ingredients for caramel sauce. Heat to boiling. Stir sugar into Mix. Add milk all at once, stirring about 30 strokes. Drop by tablespoon on top of boiling caramel sauce. Cover and boil gently for 20 minutes without removing cover.

This dumpling recipe can be used with a sweetened fruit or berry syrup instead of caramel sauce.

Apple Crisp Topping

Family Size Just for Two

Mix 1 cup 1/3 cup
Sugar 3/4 cup 1/4 cup
Egg 1 1-yolk
Yield 8-inch casserole 4-inch casserole

Stir sugar into the Mix. Add beaten egg and stir until blended. Spread over prepared fruit in a Casserole. Bake at 350F for about 30 minutes. This can be used as a topping for sweetened apple, peach, rhubarb or other fruit.

Donut Muffins

Family Size Just for Two

Mix 2 cups 1 cup
Sugar 2 tablespoons 1 tablespoon
Milk 1/3 cup 3 tablespoons
Egg 1 1 yolk

Coating

Butter
(melted) 1/2 cup 1/4 cup
Sugar 1/2 cup 1/4 cup
Cinnamon 1 teaspoon 1/2 teaspoon
Yield 18 small 9 small

Stir sugar into the Mix. Combine milk and beaten egg. Stir into the Mix until well blended. Bake in small, well greased muffin tins in a hot oven (400F) 20 minutes. Dip one at a time into melted butter. Remove quickly and shake in a sack containing the sugar and cinnamon. Serve hot.

For variety, add 3 tablespoons cocoa to the Mix used in the family size recipe.

Baked Chocolate Pudding

Family Size Just for Two

Mix 1 cup 1/2 cup
Sugar 1/3 cup 3 tablespoons
Cocoa 4 teaspoons 2 teaspoons
Cinnamon 1/4 teaspoon 1/8 teaspoon
Nut meats
(chopped) 1/2 cup 1/4 cup
Milk 1/3 cup 3 tablespoons

Topping
Sugar (brown) 1/2 cup 1/4 cup
Cocoa 3 tablespoons 1 1/2 tablespoons
Water 1 1/4 cups 2/3 cup
Yield 6x8 pan 4x6 pan

Stir sugar, cocoa, cinnamon, nuts and milk into the Mix. Beat for three minutes. Spread in pan. For topping, combine brown sugar and cocoa. Sprinkle over batter in pan. Bring water to boiling point. Pour over the contents of the pan. Bake in a moderate oven (350F) 40 to 45 minutes. Serve with chocolate sauce that forms beneath it. Use cream or whipped cream if desired. If served cold, it combines well with ice cream.

Steamed Fruit Pudding

Family Size Just for Two

Mix 2 cups 3/4 cup
Sugar 1/3 cup 2 tablespoons
Milk 1/2 cup 3 tablespoons
Fruit 1/2 cup 1/4 cup
Yield 6-inch casserole 2 ramekins

Stir sugar into the Mix. Stir in the milk and the chopped fruits or berries until blended. Pour into a greased casserole or pan or into ramekins. Steam over water in a covered pan for 30 minutes. Serve hot with top milk or cream and sugar.

Drop Cookies

Family Size Just for Two

Mix 3 cups 2 cups
Sugar 1 cup 2/3 cup
Milk 1/3 cup 1/4 cup
Egg 1 1
Vanilla 1 teaspoon 1/2 teaspoon
Variations: 1/2 cup chocolate 1/3 cup chocolate
chunks or chunks or
1/2 cup chopped 1/3 cup chopped
nut meats or nut meats or
1/2 cup raisins or 1/3 cup raisins or
1/2 cup dates or 1/3 cup dates or
1 tablespoon orange 2 teaspoons orange
rind and 1/2 cup rind and 1/3 cup
raisins (omit raisins (omit
vanilla) vanilla)
Molasses instead of Molasses instead of
milk. Add 1/8 milk. Add 1/16
teaspoon mace teaspoon mace
Yield 4 dozen 2 1/2 dozen

Stir sugar into the Mix. Combine milk, beaten egg and vanilla. Stir into the Mix until well blended. Drop by teaspoon on greased baking sheet. Bake in a moderate oven (375F) 10 to 12 minutes.

To make dough for rolled cookies instead of drop cookies omit the milk and use two eggs instead of one. Tightly packed brown sugar can be used in place of white.

Molasses Cookies

Family Size Just for Two

Mix 4 cups 2 cups
Sugar 1/2 cup 1/4cup
Cinnamon 1 teaspoon 1/2 teaspoon
Ginger 1 teaspoon 1/2 teaspoon
Cloves 1/2 teaspoon 1/4 teaspoon
Egg 1 1 yolk
Molasses 1 cup 1/2 cup
Yield 5 dozen 2 1/2 dozen

Stir sugar and spices into the Mix. Combine beaten egg with molasses and add to the Mix. Blend well, chill, shape into balls and roll in sugar. Flatten on greased baking sheet and bake in a moderate oven (375F) 10 to 12 minutes.

Ginger snaps can be made by using 2 1/4 cups Mix with 3/4 cup sugar, 1 egg, 1/4 cup molasses and 1 teaspoon ginger.

Peanut Butter Cookies

Family Size Just for Two

Mix 3 1/2 cups 1 3/4 cups
Sugar 1 1/3 cups 2/3 cup
Eggs 2 1
Peanut Butter 1 cup 1/2 cup
Yield 6 dozen 3 dozen

Stir sugar, beaten egg and peanut butter into the Mix until well blended. The finger tips may be used to aid in kneading and blending. Roll dough into small balls, place on baking sheet and flatten with a fork, making a criss cross. Bake in a moderate oven (375F) about 20 minutes.

Out of your jar of Master Mix comes a variety of mouth- watering cookies.

Use a large bowl or a piece of plain paper in cutting the shortening into the dry ingredients.

Chocolate Drop Cookies

Family Size Just for Two

Mix 3 cups 2 cups
Sugar 1 cup 2/3 cup
Cocoa 1/3 cup 1/4 cup
Milk 1/2 cup 1/3 cup
Egg 1 1
Vanilla 1 teaspoon 1/2 teaspoon
Yield 4 dozen 2 1/2 dozen

Stir sugar and cocoa into the Mix. Combine milk, beaten egg and vanilla. Stir into the Mix until well blended. Drop by teaspoon on greased baking sheet. Bake in moderate oven (350F) 10 to 12 minutes.

Raisins, nuts, chopped dates or chocolate chunks can be stirred into the batter.

Brownies can be made by using 3/4 cup mix; 1 cup sugar; 2 squares chocolate; 3 tablespoons melted butter; 2 eggs and 1 cup chopped nut meats. Bake in greased 8 x 8 pan in a moderate oven (350F) about 30 minutes. Cut while warm.

Oatmeal Cookies

Family Size Just for Two

Mix 2 1/4 cups 3/4 cup
Sugar (brown) 1 3/4 cups 1/2 cup
Cinnamon 1 teaspoon 1/4 teaspoon
Milk 1/3 cup 2 tablespoons
Eggs 2 1 small
Shortening
(melted) 1/2 cup 3 tablespoons
Nut meats
(chopped) 1/2 cup 3 tablespoons
Rolled oats
(quick) 3 cups 1 cup
Yield 6 dozen 2 dozen

Stir sugar and cinnamon into the Mix. Combine milk, beaten egg and shortening. Stir into the Mix until well blended. Stir in the rolled oats and nuts. Drop by teaspoon on baking sheet. Bake in a moderate oven (375F) about 12 minutes.

This dough can be used for filled fruit bars, using a filling of ground dates or raisins moistened with lemon juice.

You May Want to Try These Many puddings similar to the baked chocolate pudding can be made. The cake batter is put into an ungreased pan. The topping can consist of brown sugar, chopped nuts and water; or of a sweetened berry sauce; or of a caramel or maple syrup. The topping will sink to the bottom as the cake bakes. Yellow or white cake batter can be used instead of chocolate.

The cake batter can be steamed about 30 minutes in custard cups for steamed pudding.

Three egg whites or five egg yolks can be used in the yellow cake recipe to make a white or a gold cake.

Non-fat dry milk solids can be added to the Mix. Use 1 cup of the non-fat dry milk solids in the smaller Mix recipe or 2 cups in the larger one. Then use water instead of milk in the recipes if you wish. Or milk can be used to further increase the food value.

For cheese balls mix 2 tablespoons margarine or butter, 1/8 teaspoon cayenne, and 1 1/2 cups grated cheese with 1 cup of Master Mix. Blend well, with beater or by kneading. Form into 24 small balls. Bake on a baking sheet in a moderate oven (375F) about 15 minutes.
RR 5/94 * Written by Gertrude Sunderlin, former professor of foods and nutrition.

Cooperative Extension Work in Agriculture and Home Economics, State of Indiana, Purdue University and U.S. Department of Agriculture Cooperating. H.A. Wadsworth, Director, West Lafayette, IN. Issued in furtherance of the Acts of May 8 and June 30, 1914. It is the policy of the Cooperative Extension Service of Purdue University that all persons shall have equal opportunity and access to our programs and facilities.