Making Your Own...Worcestershire & Cream Soup Mix
Is it every busy around here! Holiday time is one of my favorite. Not only do I get to celebrate Jesus, but there is also an excuse to cook, bake, and give gifts more. Many special recipes use worchestershire sauce or cream of something soup. Both of these ingredients tend to be rather costly. When I found recipes for make your own versions I had to share. Neither of these recipes are original to Abundance. They were discovered and are still on our "to try" list. If anyone tries them, please leave us a comment sharing your experience and/or opinion.
Worcestershire Sauce
2 centimeters (1 inch) fresh Ginger, bruised
2 cloves Garlic, bruised, (not even necessary to peel, just toss them in)
6 teaspoon whole Cloves
4-3/4 cups Vinegar
1/4 teaspoon Cayenne pepper
1 teaspoon Salt
2 cups black Treacle ( Brer Rabbit molasses)
Optional: I, also, use 2 Tablespoons of the oil off a tin of Anchovies for flavor, but it’s not necessary, will taste just as good without.
METHOD: Place all ingredients in a large saucepan; stir to combine.
Cover and bring to a boil. Simmer for 20 minutes.
Remove from heat and let stand overnight.
Next day; strain into bottles and seal tight. Store.***
***Can be used straight away, but does improve with age.
by Shirley Rampton.
*************************************************************************************************
Lots of recipes call for “cream of…” type canned soups. This could be cream of mushroom, cream of celery, cream of chicken, cream of potato etc.
Instead of continually buying the cans, why not make this frugal cream of anything soup mix and use it anytime a recipe calls for the soup. It’s quick and easy to put together and quite a bit cheaper than buying canned soup. It also takes up less room and lasts for up to a year.
Cream of Anything Soup Mix
4 c. powdered milk
1 1/2 c. cornstarch
1/2 c. instant chicken bouillon granules *
4 tsp. dried onion flakes
2 tsp. dried thyme
2 tsp basil – crushed dried
1 tsp. pepper
* For a vegetarian version of this soup, use vegetable broth bullion instead.
Measure all ingredients and pour them into a container with an airtight seal. I like to use a tupperware type container, but a larger freezer bag will work as well. Be sure to label your container.
To Use The Mix:Combine 1/3 cup of the mix with 1 cup of water and heat it over medium low heat in a small saucepan until it starts to thicken. This is the equivalent of one can of soup.
Keep this white sauce mix on hand for easy Macaroni and Cheese!
White Sauce Mix
2 cups instant nonfat dry milk
1 cup flour
1 1/2 teaspoons salt
1 cup butter, margarine or shortening
In a large bowl mix well dry milk, flour and salt. With pastry blender or 2 knives cut in butter until mixture resembles fine crumbs. Store in an airtight container. If using butter, store in the refrigerator. If using margarine or shortening, will keep on the shelf in dry weather for up to 6 months.
White Sauce
In a small saucepan combine 1/2 cup White Sauce Mix, 1 cup water, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir over low heat until smooth and hot. Makes about 1 1/2 cups.
Cheese Sauce
Add 3/4 cup shredded cheese after White Sauce thickens.
Curry Sauce
Add 1 teaspoon curry powder to thickened White Sauce.
Alfredo Sauce Make White Sauce from White Sauce Mix. To every 1/2 cup White Sauce add 2 to 4 cloves garlic, pressed, 1/2 cup grated Parmesan or Romano cheese and 1 cup light cream. To cooked and drained hot pasta, add Alfredo Sauce ingredients, one by one, mixing and tossing well after each addition. Serve immediately.
Mac and Cheese
Combine 1/2 cup White Sauce Mix, 1/2 cup grated Cheddar cheese and 1 cup milk. Pour over hot, drained, elbow macaroni. Toss well.
*Please note that Abundance blog has NOT taste tested all of these variations. Honestly, we haven't taste tested any of them. All are still on our "to try" list. Please feel free to leave comments sharing your experience with either of the recipes.
Worcestershire Sauce
2 cloves Garlic, bruised, (not even necessary to peel, just toss them in)
6 teaspoon whole Cloves
4-3/4 cups Vinegar
1/4 teaspoon Cayenne pepper
1 teaspoon Salt
2 cups black Treacle ( Brer Rabbit molasses)
METHOD: Place all ingredients in a large saucepan; stir to combine.
Cover and bring to a boil. Simmer for 20 minutes.
Remove from heat and let stand overnight.
Next day; strain into bottles and seal tight. Store.***
***Can be used straight away, but does improve with age.
by Shirley Rampton.
*************************************************************************************************
Lots of recipes call for “cream of…” type canned soups. This could be cream of mushroom, cream of celery, cream of chicken, cream of potato etc.
Instead of continually buying the cans, why not make this frugal cream of anything soup mix and use it anytime a recipe calls for the soup. It’s quick and easy to put together and quite a bit cheaper than buying canned soup. It also takes up less room and lasts for up to a year.
Cream of Anything Soup Mix
1 1/2 c. cornstarch
1/2 c. instant chicken bouillon granules *
4 tsp. dried onion flakes
2 tsp. dried thyme
2 tsp basil – crushed dried
1 tsp. pepper
* For a vegetarian version of this soup, use vegetable broth bullion instead.
Measure all ingredients and pour them into a container with an airtight seal. I like to use a tupperware type container, but a larger freezer bag will work as well. Be sure to label your container.
To Use The Mix:Combine 1/3 cup of the mix with 1 cup of water and heat it over medium low heat in a small saucepan until it starts to thicken. This is the equivalent of one can of soup.
Keep this white sauce mix on hand for easy Macaroni and Cheese!
White Sauce Mix
2 cups instant nonfat dry milk
1 cup flour
1 1/2 teaspoons salt
1 cup butter, margarine or shortening
In a large bowl mix well dry milk, flour and salt. With pastry blender or 2 knives cut in butter until mixture resembles fine crumbs. Store in an airtight container. If using butter, store in the refrigerator. If using margarine or shortening, will keep on the shelf in dry weather for up to 6 months.
White Sauce
In a small saucepan combine 1/2 cup White Sauce Mix, 1 cup water, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir over low heat until smooth and hot. Makes about 1 1/2 cups.
Cheese Sauce
Add 3/4 cup shredded cheese after White Sauce thickens.
Curry Sauce
Add 1 teaspoon curry powder to thickened White Sauce.
Alfredo Sauce Make White Sauce from White Sauce Mix. To every 1/2 cup White Sauce add 2 to 4 cloves garlic, pressed, 1/2 cup grated Parmesan or Romano cheese and 1 cup light cream. To cooked and drained hot pasta, add Alfredo Sauce ingredients, one by one, mixing and tossing well after each addition. Serve immediately.
Mac and Cheese
Combine 1/2 cup White Sauce Mix, 1/2 cup grated Cheddar cheese and 1 cup milk. Pour over hot, drained, elbow macaroni. Toss well.
*Please note that Abundance blog has NOT taste tested all of these variations. Honestly, we haven't taste tested any of them. All are still on our "to try" list. Please feel free to leave comments sharing your experience with either of the recipes.