I read something online the other day-a place that gave some recipes for
some basic ' mixes' that you make at home--in enough quantity to be used
over a period of time,  making it easier to back/cook later on when one
might be more pressed for time [or just  not in the mood for doing a lot
of 'extra' measuring/cutting, etc].

Do any of you make/use any of these sorts of thing [kind of like using
Bisquick].  I'll have  to go find that website and see what these
specific recipes were and I'll see if I can post  them.

6 responses total.

I use Bisquick (usually bought on sale and yes, with a coupon) enough 
that I like to keep it on hand.  Makes a nice dumpling for chicken and 
dumplings.

We used to use Bisquick for shortcakes for strawberry shortcake in the
summer time.  Also, for pancakes and such.  My mom used to always have a
box on hand, though I don't  think I've ever brought any. I should check
out and see what kinds of recipes they have  and/or get their 'recipe'
and make my own.

Here are some mix recipes from one of the links on the FlyLady.net
website [a site for  dealing with clutter and such]. The author is
Leann, one of the people on the flylady ' team':

Homemade Flavored Rice Mixes ?
includes variations for Vegetable Rice Mix and Spanish Rice Mix ?
Makes alot

4 cups uncooked rice (I always use brown rice)?
1 envelope dry onion soup mix?
1 teaspoon garlic powder
Combine all ingredients together and store in a zipper topped plastic
bag or sealable  container. This will keep up to 4 months if stored in a
cool, dark and dry place. With  brown rice, you may want to keep it in
the freezer. To Use: Mix 1 cup mix with 2 cups water. Bring to a boil,
lower heat, place lid on rice  and simmer till liquid is completely
absorbed, about 20 minutes or more. Check if you  need to. (I would add
an extra half cup liquid for the brown rice). Variations: ? To make
Vegetable Rice Mix, substitute an envelope of vegetable soup mix.? ? To
make Spanish Rice Mix, substitute 1/2 cup Taco Seasoning (see homemade
recipe  here or use a packet) for envelope of onion soup.

Homemade Shake and Bake ?
Makes alot

1 cup bread crumbs?
1/2 cup flour?
2 teaspoons garlic powder?
2 teaspoons poultry seasoning ?
1 teaspoon paprika ?
salt and pepper to taste
Combine ingredients and store in a sealable container or zipper topped
plastic bag. This  will keep up to 4 months in the pantry, depending on
the humidity (you may just want  to keep it in the freezer). This recipe
will also double or triple well. To Use: Preheat oven to 375 degrees.
Place one cup mix in a plastic bag. In a bowl, mix an egg and 1/2 cup of
milk. Dip chicken pieces one at a time in the milk  mixture, then shake
one at a time in the plastic bag. Place on a baking pan and bake for
appropriate time (depending on the chicken you're  using-as a little as
20 minutes or up to an hour for bigger, bone-in pieces).

[I'm not sure why there are ? in these recipes; maybe we can use our own
amounts of  each thing or something...  Though I don't see them in the
original posting that I copied  to a text file; they only show up as I'm
posting here.]


Chicken Flavored Rice Mix ?
Serves 4-6

4 cups uncooked rice?
4 tablespoons instant chicken bouillon?
1 teaspoon salt?
2 teaspoons dried tarragon?
2 teaspoons dried parsley flakes?
1/4 teaspoon white pepper
Combine ingredients in a large bowl. Stir until evenly distributed. Put
about 1 1/3 c.  mixture each into three 1-pint containers. Label and
store. Use within 6-8 months.  Makes about 4 cups rice mix. To use:
combine 1 1/3 c. rice mix, 2 c. cold water, and 1 T. margarine in a
saucepan.  Bring to a boil over high heat. Cover, reduce heat, and cook
15 minutes until liquid is  absorbed. Makes 4-6 servings.

Mexican Rice Mix ?
Serves 4-6
Article(s) referencing this recipe:
  Homemade Mixes
4 cups uncooked rice?
1/2 cup green pepper flakes?
4 teaspoons salt?
5 teaspoons parsley flakes?
1 teaspoon dried basil
Combine ingredients in a large bowl. Stir until evenly distributed. Put
about 1 1/3 c.  mixture each into three 1-pint containers. Label and
store. Use within 6-8 months.  Makes about 4 cups rice mix. Combine,
label, and store. Makes about 4 1/2 c. mix. To use: combine 1 1/3 c.
rice mix, 2 c. cold water, and 1 T. margarine in a saucepan.  Bring to a
boil over high heat. Cover, reduce heat, and cook 15 minutes until
liquid is  absorbed. Makes 4-6 servings.

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