Economical Mayonnaise Sauce
From: Stkydesrt
Yield: 1 servings
.
1/4 c Flour
1 ts Dry mustard
pn Cayenne pepper
1 ts Salt
4 ts Sugar
1 Egg
1 1/4 c Water
5 1/4 tb Vinegar
1/4 c Oil
.
Mix the first six ingredients together and stir in the water gradually.
Add the vinegar and cook in a double boiler until it thickens, and then
for five minutes more. Cool and beat in the oil.
.
This next one is from a cookbook that is filled with many useful ideas.
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Mock Mayonnaise
From: Stkydesrt
Yield: 1 servings
.
3/4 c Skim Milk
2 tb Flour
3 tb Sugar
1/2 ts Salt
1/2 ts Dry Mustard
1/4 c Vinegar
.
Thoroughly mix all ingredients EXCEPT the vinegar and heat until thick.
Add the vinegar and cook slightly longer until thickened again. Use
warm or chill. This can be made from reconstituted dry milk.
Source: More-With-Less Cookbook by Doris Janzen Longacre (c) 1976 Herald
Press
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Cooked Salad Dressing (Miracle Whip(tm) Substitute)
From: Stkydesrt
Yield: 1 servings
.
2 tb Flour
3 tb Sugar
1 ts Salt
1/2 ts Dry Mustard
pn Cayenne pepper, ground
2 Egg yolks
3/4 c Milk
1/3 c Vinegar, distilled (clear)
1 ts Margarine
.
Put everything EXCEPT the vinegar and margarine in the top pan of a
double boiler and cook over hot water, stirring until thick. Remove
from the heat and stir in the vinegar and butter, blending thoroughly.
Cool and refrigerate.
This makes about a cup of dressing, so I usually double it.
Source: D Lu's Poverty Cookbook
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Usually I try to make my recipes will work equally well on the stovetop or in
the microwave. This first one doesn't. To make it will take at least four
times as long with a microwave, and it is very difficult to determine when
the desired thickness has been reached. The problem is that chocolate can get
a burned taste in a microwave if not heated very slowly. You can do this one
in a microwave, if you must, just work more slowly, stopping to stir often. I
would making no more than a 1/2 recipe in a microwave at a time.
.
Chocolate Syrup
From: Stkydesrt
Yield: 1 servings
.
1 c Cocoa(baking not drinkmix)
2 1/4 c Sugar
1/4 ts Salt
1 1/2 c Water + 1 tb water
1 tb Vanilla extract - about
.
Mix the dry ingredients together in a saucepan. Stir in the water and
simmer until smooth and the desired thickness - about five minutes.
Cool. Add the vanilla, stirring well. Store in the refigerator.
.
Note: While it isn't listed as an ingredient, some baking cocoa
already has some vanilla flavor, so before you blindly add the expensive
vanilla extract, you might check to determine how much you need to add.
Source: D Lu's Poverty Cookbook
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This next one is a replacement for the bottled corn syrup called for in many
recipes. You can mix this up and store it, if corn syrup is something you
often use, or can mix up the amount you might need just for one recipe - long
enough ahead so it can cool.
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Simple Syrup (Mock Corn Syrup)
From: Stkydesrt
Yield: 1 servings
.
4 c Sugar
2 c Water
.
Stir together in a saucepan until dissolved. Bring to a boil and
cover and simmer gently for ten minutes. (If you are using this to make
candy, any remaining sugar grains could spoil the texture of your candy.
Make sure the sugar is totally dissolved.) Remove from heat and allow
to cool. Store in the refrigerator.
Source: D Lu's Poverty Cookbook
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This next one is for the fan of Dijon-style mustard who has a less expensive
supply for ground mustard seed (mustard flour). It is often available in bulk
from health food stores and food co-ops at a price much less than the small
jars on the grocery shelf. The most commonly recognized bottled Dijon-style
mustard sold in the U.S. is now made by a major food production company and
doesn't have the taste (to me) of the imported kind. Possibly the formula has
been adjusted to be more to what they assume to be the popular American
taste. Possibly not. I present you with this recipe in case you want to make
your own.
.
Dijon-Style Mustard
From: Stkydesrt
Yield: 1 servings
.
1/2 c Dry mustard
1 tb Sugar
1/2 ts Salt
1/4 ts Tumeric
1/3 c White wine
1/4 c White vinegar
3 Egg yolks, beaten
.
Combine dry ingredients in a small saucepan. Stir in wine and vinegar
until smooth. Let stand uncovered for two hours. Beat the egg yolks
until they are light then stir them into the mustard mixture. Cook ofer
a low flame until slightly thickened, about five minutes. Do Not allow
to boil. Cool and store in a jar in the refrigerator. It will be good
for about one month. (Because of the egg in this recipe, it must be
refrigerated, just like mayonnaise.) Allow to come to room temperature
for richest flavor before using.
Source: D Lu's Poverty Cookbook
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There are lots of recipes for this Bar-B-Que sauce. I'm adding this one, just
in case you don't have one already.
.
Bar-B-Que Sauce
From: Stkydesrt
Yield: 1 servings
.
1 c Ketchup
4 tb Brown sugar
1 ts Salt
1 ts Chili powder
4 tb Vinegar
4 tb Worchestershire sauce
1/4 ts Tabasco sauce
1/2 c Water
1 ts Celery seed (optional)
.
Combine all ingredients in a saucepan and simmer over low flame for
about ten minutes. Ready for use right away, or allow to cool and store
in the refrigerator.
Source: D Lu's Poverty Cookbook
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Here is another replacement for something you might only buy occasionally. If
this is something you buy often, then this recipe doubles very nicely.
.
Enchilada Sauce
From: Stkydesrt
Yield: 1 servings
.
3 Garlic cloves, minced
1/4 c Shortening
1 1/2 tb Flour
3 tb Chili powder
1 ts Sugar
1 ts Vinegar
1/2 ts Salt
1 cn Tomato Sauce - small cn
1 cn Water - small can
.
Brown the garlic in shortening, then stir in the flour, then add the
remaining ingredients and simmer for ten minutes. Ready for use right
away, or allow to cool and store in the refrigerator.
Source: D Lu's Poverty Cookbook
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I have no idea where I got this recipe. It looks like one I typed in, but
must be one I collected somewhere. It is, however, the one I use to make this
very easy to make at home cheese, which I like. This is even easier to make
than the usual recipes for cottage cheese, so I often make this instead.
This is always the recipe for ricotta cheese. This exact same recipe is also
one version of cottage cheese in some cookbooks. If you think of "cottage"
cheese as something you could make at home, it will work for that also. But
many farm kitchens had all the ingredients to make a different version of
cottage cheese, using a buttermilk starter.
.
Ricotta Cheese
From: Stkydesrt
Yield: 8 servings
.
2 qt Milk
3 tb Distilled white vinegar OR
1/4 c Fresh lemon juice
Salt (if desired)
.
Pour the milk into a heavy stainless-steel or enameled saucepan and
stir in the white vinegar or lemon juice.
.
Set the pot over very low heat and bring the milk very slowly to a
simmer (a reading of 200 degrees on a thermometer). There will be fine
beads around the edge of the milk, which will look foamy but will not
appear to be boiling.
.
Remove the pot from the heat and set it, covered, in a spot where it
can remain undisturbed and where the temperature will remain fairly
uniform at a reading between 80 and 100 degrees. (An unheated oven,
without a pilot light, is a good spot.) Let the milk stand for about 6
hours, or until a solid curd floats above the liquid (the whey). More
or less time may be required, depending on the temperature of the
environment and the characteristics of the milk.
.
Line a fine sieve with doubled, dampened cheesecloth (or, better yet,
two layers of very fine-mesh nylon curtain netting, dampened) and set it
over a bowl. Dip the curds and whey into the sieve and allow the whey
to drain off until the ricotta is yogurtlike. If you want firmer
cheese, tie the corners of the cloth to form a bag and hang it up to
drain further. (In warm weather, the draining might well be completed
in the refrigerator.)
.
When the texture of the ricotta is to your liking, add a little salt
(from 1/4 to 1/2 t) if you wish. Store the cheese, covered, in the
refrigerator. It will be at its best after it has chilled for 24 hours,
and will keep well for 4 or 5 days.
.
Author's notes: Unlike most other fresh cheeses-cottage and cream
cheese, for example-the curd of this bland, light cheese is formed from
the direct addition of acid to the milk, not by fermentation. For that
reason the time required to make it is generally short.
.
If you haven't used this Italian favorite before, try it in place of
cottage cheese, as well as in Italian recipes for such dishes as lasagne
and manicotti. You'll find it is a bit creamier than most cottage
cheeses, with a much finer curd.
.
For a pleasant light milk dessert, sweeten ricotta slightly and top it
with a sprinkling of grated chocolate or cinnamon.
.
.
When I am in a mood for yogurt, I will make a lot at a time and use it for
everything. This recipe only makes 4 cups, while I will often make a double
(or more) that amount. If you double (or more) this recipe, don't quite
double the amount of starter you use as using too much can make the yogurt
sour. (Starter - Yogurt saved from a previous batch or from one small
purchased plain yogurt.) Also, leaving too long at room temperature after it
is done can make the yogurt sour.
.
Yogurt
From: Stkydesrt
Yield: 1 servings
.
1 1/4 c Non-fat milk powder
4 c Water
3 tb Starter (from previous)
.
Mix the milk powder and water and scald the milk. (Very small bubbles
will appear around the edge of the pot, but it will not yet be boiling.)
Remove from the heat and allow to cool to about 115 degrees F. Much
above or below this temperature, the yogurt is likely to fail.
.
If you don't have a thermometer, but have clean hands, you can use the
old way for judging the temperature. Dip your little finger in the
mixture and count to ten. If you can do that comfortably stand the
heat, then the temperature is right. (Unless, of course, it's too
cool.)
.
In the bowl you intend to store this in, mix the starter with a few
spoonfuls of the warm milk until smooth. Add the rest of the milk and
mix thoroughly. Cover and set somewhere where it will be undisturbed
for at least six hours. Inside the oven may be ideal, though in summer
my gas stove with pilot light is too warm, so then I use some empty
cupboard space with the door closed. If not in the oven, place the bowl
on a towel to insulate it, and wrap with several more. It will appear
thoroughly set when ready. Chill in the refrigerater before eating or
using.
Source: D Lu's Poverty Cookbook
.
.
If that recipe does not strike your fancy as "the" way to make yogurt, this
next one is from a very good source. However, I think it calls for too much
starter, but that is my opinion.
.
Yogurt
From: Stkydesrt
Yield: 1 servings
.
3 c Dry milk powder
6 c Warm water
1 14 oz can evaporated milk OR
1 2/3 c Scalded whole milk
1/2 c Yogurt - for starter
.
Combine in a bowl the milk powder and the warm water; stir well. Add
the evaporated or scalded milk. Remove 1 cup and combine it with the
yogurt starter. Blend until smooth and return it to the bowl; mix well.
Pour into clean jars. Incubate at 110 to 120 degrees F until set.
Refrigerate.
Source: More-With-Less Cookbook by Doris Janzen Longacre (c) 1976 Herald
Press
.
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This might not seem like a replacement item, but since I'd have to buy this
in expensive very small jars, I'll call it one.
One of my favorite things to look for in early summer is the first of the
season's peaches, so I can begin to restock my supply of chutney. The first I
fix each year is one made with green peaches, nearly rock hard. This recipe
works with both green peaches and with ripe ones. This is an extremely tame
chutney, if you've never tried it before. I always fix at least a double
recipe, and go much heavier on the spices, but I know what I like to put in
it.
The warning about not attempting to adjust the seasonings is there for a
reason. You really won't be able to smell or adjust to taste once this starts
cooking.
.
Basic Peach Chutney
From: Stkydesrt
Yield: 1 servings
.
6 Peaches
1/2 c Raisins, seedless
1 1/2 ts Ginger, ground
2 tb Orange peel, grated
2 tb Lemon peel, grated
1/2 ts Cinnamon, ground
1 ts Curry powder
1/8 ts Coriander seed, ground
1 ts Mustard, Coleman's
1 1/4 c Sugar
1 1/2 c Vinegar, cider or distilled
.
Peel and chop the peaches to small pieces. Put all ingredients in a
large pot and gradually heat to a boil. Reduce heat and simmer for
about 20 - 30 minutes stirring frequently. It may be necessary to add a
little water if the mixture becomes too thick. When the peaches begin
to soften, use a potato masher to crush most of them, leaving some whole
for texture. Continue stiring to desired thickness. Cool and store in
small containers, for use now and to freeze.
.
You may add other spices in the cooking process to make it more like
your version of chutney: ie., 1/2 clove crushed garlic, 1/2 ts cumin,
etc, but as you stand over it as it cooks, you will lose you sense of
smell to tell you what should be added. This has very potent fumes as
it cooks.
Makes about 3/4 quart of chutney.
Source: D Lu's Poverty Cookbook
.
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Substitutions:
From: Stkydesrt
These are substitutes to me. Something else to use when I'm out of something.
There are a lot of other things I deliberately make, so that I won't have to
buy some commercial products. It keeps my cupboard shelves down to basics.
So, when you finish looking at these, look at the list of replacements for
things you might buy.
.
Common Substitutions 
From: Stkydesrt
Yield: 1 Servings
.
No ingredients
.
Please try to be reasonable in the use of substitutes. If you have to
make more than one substitution in a recipe, you probably shouldn't
fix it as you may not be happy with the result. And try to pick the
right substitute for the way you are going to use it.
.
For: Use:
1 ts Baking Powder 1/3 ts baking soda + 1/2 ts cream of tarter or
1/4 ts baking soda + 1/3 c sour milk
.
1 tb corn flour 2 tb flour for thickening
(cornstarch)
.
1 c corn syrup 2/3 c granulated sugar + 1/3 c water
.
2 tb tapioca 3 tb flour for thickening
.
1 tb fresh herb 1/3 to 1/2 ts dried herb (same kind)
.
1 egg 1 ts corn flour + 1/4 c water in baking
(cornstarch)
.
1 whole egg 2 egg yolks + 1 tb water
.
1 c whole fresh milk 1/2 c evaporated milk + 1/2 c water or
1/3 c dry milk solids + 1 c water
.
1 c sour milk 1 c buttermilk or
1 c yogurt or
4 ts vinegar or lemon juice + milk to make 1 c
(let sit for five minutes before using)
.
1 c sour cream 7/8 c buttermilk, sour milk, or buttermilk +
(in baking) 3 tb butter
.
1 c sour cream 1 c yogurt
(in salad dressings,
desserts, casseroles)
.
1 c cultured sour cream 3/4 c sour milk + 1/3 c butter
.
1 c cream 1/3 c butter + 3/4 c milk
.
1 c sugar 3/4 c honey, molasses, or corn syrup, reduce
(in baking) liquid by 1/4 c, + 1 ts soda, + reduce oven
temperature by 25 degrees.
.
1 c brown sugar 1 c granulated sugar + 2 tb molasses
.
1 c margarine, butter 1 c shortening (Crisco(tm), etc.)
.
1 c margarine, butter 4/5 c bacon drippings (clarified) or
or shortening 3/4 c chicken fat (clarified) or
7/8 c lard or
7/8 c vegetable oil
.
1 square unsweetened 3 tb cocoa + 1 tb oil
chocolate
.
1 oz semi-sweet chocolate 1 oz unsweetened chocolate + 4 ts sugar
.
1 3/4 c confectioners 1 c granulated sugar
sugar, packed
.
3/4 c cracker crumbs 1 c bread crumbs
.
1 c cake flour, sifted 7/8 c all purpose flour, sifted (1 c - 2 tb)
.
1 tb flour for thickening 1 1/2 ts corn flour, arrowroot, potato flour,
rice flour
2 ts tapocia
2 tb browned flour
.
1 clove garlic 1/8 ts garlic powder
.
1 lemon equals 2 to 3 tb lemon juice and
2 ts grated lemon rind
.
1 lime equals 1 1/2 to 2 tb lime juice and
1 1/2 ts grated lime rind
.
1 orange equals 1/3 to 1/2 c orange juice and
2 to 3 tb grated orange rind
.
1/4 c lemon juice 1/4 ts sour salt (citric acid) +
1/4 c water
************ Master Mixes**************
.
Basic Cake Mix
From: Natalie
8 c Cake Flour
1/4 c Baking Powder
2 1/2 c Vegetable Shortening
6 c Sugar
1 1/2 ts Salt
In a large bowl, sift together cake flour, sugar, baking powder and salt. Mix well With a pastry blender, cut in shortening until the mixture is as fine as cornmeal. Put in a large airtight container. Label as Basic Cake Mix and store in a cool dry place. Use with 10 to 12 weeks.  Makes about 16 cups of mix
.
Basic Cookie Mix
From: Natalie
8 c Unbleached Flour
2 c Brown Sugar, Firmly Packed
1 1/2 ts Baking Soda
2 1/2 c Granulated Sugar
4 ts Salt
3 c Vegetable Shortening
Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut shortening into dry ingredients until evenly distributed. Put into a large airtight container and label as Basic Cookie mix. Store in a cool dry place and use within 10 to 12 weeks.  Makes about 16 cups of mix.
.
Brownie Mix
From: Natalie
6 c Unbleached Flour
4 ts Salt
1 cn (8 oz) Unsweetened Cocoa
4 ts Baking Powder
8 c Sugar
2 c Vegetable Shortening
Sift together all dry ingredients into a large bowl and mix well. Using a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container and label as Brownie Mix. Store in a cool, dry place and use within 10 to 12 weeks.  Makes about 17 cups of mix.
.
Chicken Coating Mix
From: Natalie
2 tb Parsley Flakes
1 tb Ground Marjoram
2 ts Ground Rosemary
1 ts Onion Salt
1 tb Ground Ginger
1 ts Ground Sage
1 tb Ground Oregano
1 tb Ground Thyme
1 ts Garlic Salt
1 tb Celery Salt
1 ts Pepper
1 tb Paprika
Combine all ingredients in a small bowl and blend well. Spoon mixture into a small airtight container and label as Chicken Coating Mix. Store in a cool dry place and use within 6 months.  Makes about 1/2 Cup of mix.
.
Chili Seasoning Mix
From: Natalie
1 tb Unbleached Flour
1 1/2 ts Chili Powder
1/2 ts Crushed Dried Red Pepper
1/2 ts Sugar
2 tb Instant Minced Onion
1 ts Seasoned Salt
1/2 ts Instant Minced Garlic
1/2 ts Ground Cumin
Combine all ingredients in a small bowl and blend well. Spoon mixture into a 6-inch square of aluminum foil and fold to make it airtight and label as Chili Seasoning Mix. Store in a cool, dry place and use within 6 months.  Makes 1 package (about 1/4 cup) of mix. To make additional packages, increase ingredient amounts using the above recipe. Chili: Brown 1 lb of lean ground beef in a medium skillet over medium-high heat; drain. Add 2 (15 1/2 oz) cans of kidney beans, 2 (16 oz) cans of tomatoes and 1 pkg of seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally.  Makes 4 to 6 servings.
.
Cornmeal Mix
From: Natalie
4 c Unbleached All-purpose Flour
3/4 c Sugar
1 c Vegetable Shortening
1 tb Salt
1/4 c Baking Powder
4 1/2 c Cornmeal
In a large bowl, combine flour, salt, sugar and baking powder. Stir to blend well. With a pastry blender, cut in shortening until evenly distributed. Add cornmeal and mix well. Put in a large airtight container. Label as CORNMEAL MIX an store in a cool, dry, place. Use within 12 weeks. Makes about 10 1/2 cups of CORNMEAL MIX.
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Muffin Mix
From: Natalie
8 c Unbleached All-purpose Flour
1/3 c Baking Powder
1 c Vegetable Shortening
2/3 c Sugar
1 tb Salt
In a large bowl, combine flour, sugar, baking powder and salt. With a pastry blender, cut shortening into dry ingredients until evenly destributed. Put in a large airtight container. Lable as MUFFIN MIX and stor in a cool, dry place. Use whthin 10 to 12 weeks. Makes about 10 cups of MUFFIN MIX
.
Spaghetti Seasoning Mix
From: Natalie
1 tb Instant Minced Onion
1 tb Cornstarch
1 1/2 ts Salt 1 ts Sugar
1 tb Parsley Flakes
2 ts Green Pepper Flakes
1/4 ts Instant Minced Garlic
3/4 ts Italian Seasonings
* If you have no Italian seasoning mix, use a combination of Italian herbs (oregano, basil, rosemary, thyme, sage, and marjoram) in any combination. Combine all ingredients in a small bowl and blend well. Spoon mixture into a 6-inch square of aluminum foil and fold to make airtight. Label package as Spaghetti Seasoning mix. Store in a cool, dry place and use within 6 months.  Makes 1 package (about 1/3 cup) of mix.  Spaghetti Sauce: Brown 1 lb lean ground beef in a medium skillet over medium-high heat. Drain excess grease. Add 2 (8 oz) cans of tomato sauce, 1 (6 oz) can of tomato paste, 2 3/4 cups tomato juice or water, and the seasoning mix. Reduce heat and simmer 30 minutes, stirring occasionally.  Makes 4 to 6 servings.
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Taco Seasoning Mix
From: Natalie
2 ts Instant Minced Onion
1 ts Chili Powder
1/2 ts Crushed Dried Red Pepper
1/4 ts Dried Oregano
1 ts Salt
1/2 ts Cornstarch
1/2 ts Instant Minced Garlic
1/2 ts Ground Cumin
Combine all ingredients in a small bowl and blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix. Store in a cool, dry place and use within 6 months.  Makes 1 package (about 2 T) of mix. Using the above recipe as a guide you can increase the amounts to make any number of packages. Taco Filling: Brown 1 lb lean ground beef in a medium skillet over medium-high heat; drain the excess grease. Add 1/2 cup water and the seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally.  Makes filling for 8 to 10 tacos.
.
Pudding & Pie Mix
From: Natalie
5 1/2 c Sugar
1 ts Salt
2 3/4 c Unbleached Flour
1 1/2 c Instant Nonfat Dry Milk
Combine all ingredients in a large bowl; mix well. Put in a large airtight container and label as Pudding and Pie Mix. Store in a cool, dry place and use within 6 to 8 months.  Makes about 9 Cups of mix.
VARIATION: If you prefer cornstarch puddings, substitute 2 cups cornstarch for flour.
.
Pancake Mix
From: Natalie
10 c Unbleached All-purpose Flour
1/2 c Sugar
2 tb Salt
2 1/2 c Instant Non Fat Dry Milk
1/4 c Baking Powder
Combine all ingredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label as PANCAKE MIX and store in a cool, dry place. Use within 6 to 8 months. Makes about 13 cups of PANCAKE MIX.