10 cups all purpose flour 1/3 cup baking powder 1/4 cup Splenda Granular 4 teaspoons salt 1 2/3 cups non-fat dry milk powder 1 cup canola oil/or/shortening VARIATION
To check out "Whole Wheat version see nanaskitrecipes.blogspot.com/2013/02 /h omemade-revised-baking-mix.html In large bowl, combine flour, baking powder, Splenda, salt and dry milk powder. Drizzle oil over dry mixture. Cut in with pastry blender until it resembles coarse cornmeal. Store in covered container in fridge. Yields approximately 10 cups. Oil version keeps about 3 months in refrigerator. Shortening keeps in cabinet. NOTE:To measure MIX for recipes, stir lightly, pile into cup (do not shake)level off.
PER 1/4 cup-each serving equals: HE. 1 Br 124 calories, 3gr FA, 3g pro, 18 gr Ca, 1 gr Fiber Diabetic Exchange: 1 ST
Use as 10 oz CAN SOUP THE SOUP BASE 1/4 cup chopped onion 1 Tablespoon whipped land of lakes butter with olive oil, or I can't believe it's not butter or butter flavored cooking spray 1/8 teaspoon granulated garlic salt to taste I use about 1/8 teaspoon 1 1/2 cups 1% or non-fat milk (see Note) 3 Tablespoons flour 1/2-1 Tablespoon Kraft 100% Parmesan & Romano grated cheese with no fillers Cooking spray
1. Saute onion, celery or mushrooms in a pan that has been generously sprayed with cooking spray, or whipped butter with olive oil, or I can't believe it's not butter, on med-low heat until onion is transparent. 2. Meanwhile in a Quick Shaker or jar with a lid add your 1 1/2 cup milk, 3 tablespoons of flour and spices. Shake till completely blended. 3. Pour this into your sauted vegetables. If making Chicken sauce add your chopped chicken at this time 4. Cook and stir over medium heat until sauce thickens. 5. When the sauce has thickened, remove from heat and add the Parmesan Romano cheese. Use as you would any can of mushroom soup.
Celery Sauce 1/2 cup chopped celery 1/8 teaspoon celery seed salt and pepper to taste (opt.)
Chicken Sauce 1/4 cup chopped chicken breast pinch of celery seed salt and pepper to taste (opt.) 1/2 teaspoon chicken bouillon paste (Organic or Better Than Bouillon Chicken Base). See Bouillon Alternative NOTE:below
Mushroom Sauce 1/2 cup chopped fresh mushrooms or 1/4 cup dehydrated mushrooms chopped pinch of celery seed salt and pepper to taste (opt.)
NOTE: substitution 1 1/2 cup water & 2/3 cups instant dry milk powder. Bouillon Alternative NOTE: You can substitute chicken broth and 2/3 cup of dry milk powder in place of bouillon.
*************************** You can make any pie filling you want by following the the basic recipe:
2 cups fruit - canned in water, drained; frozen- thawed; fresh 1 (4-serving) pkg. sugar free vanilla cook & serve pudding mix 1 (4-serving) pkg. sugar free complementary gelatin (note: Jello) to the fruit 1 1/4 to 1 1/2 cups water
Cook over medium heat, stirring often and being sure not to crush fruit, until mixture thickens and starts to boil. Place saucepan on a wire rack and allow to cool completely, stirring occasionally. This should get you real close to what's in a 20 ounce can of pie filling. ******************************
I'm making a Chicken and Wild Rice Casserole tonight that calls for Uncle Ben's Long Grain and Wild Rice. I do have a box but the recipe also gives me a recipe to make my own. A lot less sodium and a lot cheaper.
Long Grain and Wild Rice Mix
3.4 cup converted rice 1/4 cup wild rice 1 tsp. salt free seasoning chopped parsley (dried should do)
Directions from Uncle Ben's box. Combine ingredients with 2 1/4 cups water and 1 tabl. butter or olive oil in a medium sauce pan. Stir well. Bring to a boil. REDUCE HEAT (low to medium) and simmer covered 25 min. or until water is absorbed.
Microwave Directions: Combine ingredients with 2 1/4 cups water and 1 tabl. butter or olive oil in a 2 quart microwave safe glass bowl. Stir well. Cover tightly with microwave save lid or plastic wrap and cook on high for 5 min.
Reduce heat to MEDIUM (50% power) for 15 to 20 min. Stir occasionally. Remove from microwave. Let stand covered 5 min. or until water is absorbed.
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