I have climbed upon my soapbox.
Today's gripe....modern recipes.
Am I the only one fed up with recipes full of things like cream of mushroom soup or french onion dip?
It seems anymore that if there is a store bought, sodium crammed, instant product that we can sneak into out menu, then we do. Don't get me wrong for I am a big fan of green bean casserole. And green bean casserole is basically one huge store bought, sodium crammed, instant product nicely disguised as home made. You did stir it in a bowl after all, then had to bake it. Anything that creates more than 2 dirty dishes should automatically be classified as homemade in my book.
The bad part is I don't know how to make home made cream of mushroom soup, and everywhere I have researched says 'DO NOT CAN DAIRY' Well the 'cream' part of 'Cream of mushroom soup' kind of leads one to believe in the presence of dairy. So....if one cannot can dairy....how do the huge mega companies can CREAM of anything soup??? Maybe it's not real cream? Fake cream? From fake milk? From fake cows??? I'm so confused........
SO, until the oracle of canning advice, that is the local extension office, gives me the go ahead to can dairy, I'll be buying the store bought sodium crammed, instant product. The cream of mushroom soups, the french onion dip, and *sigh* the evaporated milk.
Just once I'd like a recipe to say something I understood and can make in my home. My pantry is not set up for store bought or sodium crammed, and the most instant thing in there is the oatmeal..... and even that requires more than 2 dirty dishes.
Climbing off the soapbox,
Yours once again,
Barbara
You made me get out my favorite cookbook. It's called Dining on a Dime. She makes all homemade stuff, just like you. So, here goes.......
ReplyDeleteOnion Soup Mix
3/4 cup intant minced onion
4 tsp onion powder
1/3 cup beef bouillon powder
1/4 tsp celery seed, crushed
1/4 tsp sugar
Mix all ingredients, store in airtight container.
To use: Add 2 tablespoons mix to 1 cup boiling water. Cover and simmer 15 minutes. This makes stronger soup than store-bought mix, so you can use less.
Cream Soup Mix
2 cups dry milk
1-1/4 cups cornstarch or 2-1/2 cups flour
1/4 cup chicken bouillon powder
2 tbsp dried onion flakes
1/2 tsp pepper
1 tsp thyme (optional)
1 tsp basil basil (optional)
Mix all ingredients and store in airtight container. If made with cornstarch, add 1/3 cup mix to 1-1/4 cups water. If made with flour, add 1/2 cup mix to 1-1/4 cups water.
This makes a concentrated casserole consistency. For soup consistency, double the water.
So there you are! I haven't tried them myself. I'm guessing for the soup recipe, your 2 tbsps mix is the same as 1 packet. Now, I might have to try these! Good luck.....and let me know how they work. :-)