Make Your Own Italian Seasoning
1/3 c. dried, crushed oregano
1/3 c. dried, crushed basil
2 T. rosemary
1/4 c. thyme
1/4 c. sage
1/4 c. marjoram
Mix everything together. Store in tightly capped jar. Makes a little under 1 1/2 cups
5 c. sugar
3 c. flour
2 c. cocoa
1 Tbsp. baking powder
1 Tbsp. salt
3 1/2 c. shortening (must not require any refrigeration)
To Make Brownies:
2 beaten eggs
1 tsp. vanilla
1 1/2 c. Homemade Brownie Mix
1/2 c. chopped nuts (optional)
1/2 c. semi-sweet chocolate
1/2 c. butterscotch pieces
Directions for Mix: Stir dry ingredients together; lightly cut in shortening until it resembles evenly distributed coarse crumbs. Do not overblend! Keeps for 6 weeks at room temperature.
To make brownies: Beat eggs and vanilla; add Homemade Brownie Mix. Stir until smooth. Add optional ingredients if desired. Spread in a greased 8 x 8 x 2-inch baking pan and bake for 25 to 30 minutes at 350 degrees. Cool before cutting.
To double recipe: Use a greased 15 x 10 x 1-inch pan and bake for 20 to 30 minutes at 350 degrees.
Sauce Mix for Cream Soup Substitute
Many recipes call for cream of chicken or other soup. This is a substitute if you don’t have storebought.
2 cups non-fat dry milk powder
3/4 cup cornstarch
1/4 cup chicken or beef bouillon
1/2 teaspoon dried, crushed thyme
1/2 teaspoon dried, crushed basil
1/4 teaspoon pepper
Combine all ingredients. Mix well. Store in airtight container. To prepare as substitute for one can of condensed cream soup in recipes, stir together 1/3 cup mix and 1 1/4 cups water in a saucepan or bowl. Cook and stir until thickened. This mix has about one-third the calories of canned condensed soup.
You can add canned or fresh mushrooms, mixed or other vegetables to this.