The LDSCN Weekly Recipe Archive Homemade Taco Seasoning Mix, Fajita Seasoning, Beef Jerky, Brownie Recipe Mix, Coconut-pecan Topping All Purpose Mix

Homemade Taco Seasoning Mix

 

	6 tsp chili pwdr
	5 tsp paprika
	4 1/2 tsp ground cumin
	3 tsp onion pwdr
	2 1/2 tsp garlic pwdr
	1/4 tsp cayenne pepper
	1/4 tsp salt

stir together and store in air tight cont. I then use 2 - 3 tbsp of it in place of the store bought mix.

As long as you are on this topic here is a recipe for fajita seasoning. I also do ten times and keep it in a quart jar....

Fajita Seasoning

 

	4 tbsp chili pwdr
	2 tbsp grnd cumin
	2 tsp grnd oregano
	2 tsp garlic salt

Stir well and store air tight.....use as you would the pkts....using 2-3 tbsps of mix instead.....

I like to use left over meat, chicken, turkey, steak or roast. I cut the meat in strips then put it in the pan with strips of onion and gr pepper. Then add 2-3 tbsp of fajita seasoning and just a couple tbsp of water. Cook fast on a high heat... add only a little water if needed, a tbsp at a time until the veggies are tender enough. Then place on flour shell with cheese and what ever you like....YUM!

Beef Jerky

 

	10 lb Lean Beef
	2 tsp salt
	4 tsp Liquid Smoke
	1 1/2 tsp garlic powder
	1 tsp grated black pepper
	4 tsp onion powder
	1 c. soy sauce
	1 c. worcestershire sauce
	2 tsp brown sugar

Combine all ingredients except meat. Have Butcher slice lean beef 1/4 inch in thickness (or freeze until ice crystals form then cut it into thin slices, across grain with a very sharp knife). Marinate meat in the other ingredients (8-12 hours). Spread evenly on drying rackes. Dry in Dehydrator at 130 degrees for 8 to 12 hours.

Brownie Mix

 

	6 cups flour
	4 tsp baking powder
	4 tsp salt
	8 cups sugar
	1 (8oz) can unsweetened cocoa powder (Hersheys)

You use this mix to make: Chewy chocolate cookies, Brownies, Texas sheet cake, Brownie Alaska or Mississippi Mud!

Brownie Receipe

 

	1/4 cup margerine, melted
	2 eggs, beaten
	1 tsp vanilla
	2 1/4 cup brownie mix (above)
	1/2 choped nuts
	topper (below) if desired

Preheat oven to 350 degrees F. Grease a 8" square pan. Combine melted margerine, eggs, vanilla and brownie mix. Beat until smooth. Stir in nuts. Pour into prepared pan. Bake 30-35 minutes. Cut into squares when cool. Makes about 16 brownies.

Brownie Toppers: Sprinkle 6oz package of chocolate chips over hot brownies. When soft spread evenly. Sprinkle with more chopped nuts.

Coconut-pecan Topping

Combine...

	1/3 cup sugar
	1/3 cup evapored milk
	1 beaten egg yolk
	3 tbsp butter

Stir constantly, cook 5 minutes, until mixture comes to a boil. Remove and stir in...

	1/4 tsp vanilla
	2/3 cup coconut
	1/2 cup chopped pecans

Then spread on cooled brownies.

Texas Sheet Cake:

This recipe makes a 15x10 cake... I think the standard size is 13x9, so maybe you'll need two pans (or some muffin tins for the extra!).

	4 cups brownie mix
	1/2 cup margerine
	1 cup water
	1/2 cup sour cream
	2 egss, beaten slightly
	1 tsp baking soda

Preheat oven to 375. Grease a 15x10 pan. Put brownie mix in a large bowl. In a small sausepan, bring butter or margerine and water to a boil. Add to brownie mix. Add sour cream, eggs, and baking soda. Blend well. Pour into prepared pans. Bake 20-25 minutes, until a toothpick comes out clean. Prepare Cocoa icing (below) Froast cake while still hot.

Icing: In a small saucepan, bring...

	1/2 cup evaporated milk
	1/2 cup butter
	3 Tb cocoa (unsweetened kind)

...to a boil, stirring constantly. Remove from heat. Place 3 cups powdered sugar in a bowl. Add cocoa mixture. Beat. Stir in 1 cup chopped nuts and 1 tsp. vanilla.

All Purpose Mix

 

Recipe By:      Real Food for Real People
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      cups          Flour
   1 1/2  teaspoons     Baking Soda
   1 1/2  tablespoons   Baking Powder
   1 3/4  cups          Powdered Milk
   3      teaspoons     Cream of Tartar
   2 1/2  cups          Vegetable Shortening

In a large bowl, sift together all dry ingredients. Blend well. With butter knives or a pastry blender, cut in the shortening until evenly distributed. Mixture will be rough in texture. Put into an airtight container or large zip-lock baggies. Label. Store in a cool, dry place.

Use within 10 - 12 weeks. Makes about 14 cups of ALL PURPOSE MIX.

Variation: Use 5 cups all-purpose flour and 5 cups whole- wheat flour instead of 10 cups all-purpose flour. Increase baking powder to 4 tablespoons.

Note: If you are using ALL PURPOSE MIX at high altitudes, add 1/2 cup flour when making mix. You can use ALL PURPOSE MIX with any recipe you may already have for 'Bisquick'!

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Lee Erickson
2543 E. Cliff Swallow
Sandy, UT 84093
(801) 641-8393