Biscuit Mix: 8 cups flour; 1 1/3 cups powdered milk; 5 tablespoons baking powder; 1 tablespoon salt; 1 cup vegetable shortening. Mix dry ingredients together; cut in shortening. Store in tightly covered container at room temperature for up to 6 weeks. Yield: 3 quarts mix. For biscuits–2 3/4 cups mix; 3/4 cup water. Knead lightly, roll, cut and bake at 425 degrees for 10-12 minutes. Makes 8-10 (2 1/2 inch thick) biscuits.
Whole Wheat Pancake Mix: 4 cups whole wheat flour; 4 cups unbleached flour; 1 1/2 cups powdered milk; 3/4 cup fructose or sugar; 1/2 cup wheat germ; 1/4 cup baking powder; 1 tablesp;oon baking powder; 1 tablespoon salt; 1 1/2 cups vegetable shortening. Mix dry ingredients together and cut in shortening. Place in a covered container and store in refrigerator for up to 6 weeks. Yield: 3 1/2 quarts mix. For pancakes mix: 2 1/4 cups mix; 1 beaten egg in 1 1/4 cups water. Bake on buttered griddle; makes 15 (3 inch) pancakes. Hint: Add 1 cup cooked sausage meat to batter for yummy sausage pancakes.
Crunchy Cinnamon Topping: 1 1/2 cups uncooked oats; 1/4 cup honey; 1/4 cup butter, melted; 1/4 cup wheat germ or chopped nuts; 1 tsp. cinnamon. Combine dry ingredients, drizzle butter over and stir to coat. Bake at 350 degrees for 15 minutes; or until golden brown. Cool; chop to a fine crumb in blender; cover and store in refrigerator for freezer. Use in place of bread crumbs or sprinkle over leafy salads. Makes 2 cups.
Crunchy Casserole Topping: 2 cups uncooked oats; 1/3 cup wheat germ; 1/3 cup parmesan cheese; 1/2 tsp. garlic salt; 1/2 cup melted butter. Combine dry ingredients, drizzle butter and stir to coat. Bake at 350 degrees for 15 minutes; or until golden brown. Cool; chop to a fine crumb in blender; cover and store in refrigerator or freezer. Use in place of bread crumbs or sprinkle over leafy salads. Makes 3 cups.
Tomato Juice Cocktail: 1 quart tomato juice; 1/4 cup lemon juice; 1/4 cup lime juice; 1/4 cup honey; 1/2 tsp. celery salt; 1/2 tsp. oregano; 1/2 tsp. basil; 1/2 tsp. onion salt. Combine lemon and lime juices, honey and seasonings. Heat, covered, to boiling point, then combine with tomato juice and chill thoroughly. Serve over ice. Makes 5 cups.
Sausage Wheels: 2 3/4 cups homemade biscuit mix; 3/4 cup cold water; 1 pound uncooked sausage. Make a biscuit dough of the mix and water. Roll out to a large rectangle, spread with sausage. Roll up tightly, pinching ends to seal. To bake, slice in 1/2 inch slices and place on ungreased cookie sheet. Bake at 375 degrees for 225-30 minutes; or until done. (These freeze nicely; one recipe makes 2 (12 inch) rolls. One may be frozen for later use if fresh sausage has been used. Good for breakfast; packable and good in lunch boxes, too.)
Sausage Balls: 12 ounces sharp cheese, shredded; 1 lb. uncooked sausage; 3 cups biscuit mix. Mix together, well, shape into balls and bake at 375 degrees for 15-20 minutes, until tops are browned. (Hint: Make up several recipes of sausage balls with fresh sausage and f reeze them in groups of 1 to 2 dozen. These freeze nicely and may be baked at 425 degrees for 15 to 20 minutes from the frozen state. Great for breakfast or lunch boxes!)