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The Money is in the Mixes – Part II

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I have been astonished by the amount of interest in the “Money in the Mixes” post. There have been lots and lots of you out there who have found those mixes very helpful in your daily dinner dash. Thank you!

So, I thought I would follow up with 3 more mixes that I find handy to have around.

I don’t have the prices for this batch since I already had everything I needed on hand.

I would also like to recommend that you use homemade bread crumbs from some old stale or toasted bread that you may have. ( now you know what to do with the heels of your loaves of bread) This will make the breadcrumbs, close to free.

Seasoned Salt
1/2 cup salt
3 T pepper
2 T paprika
1 T onion powder
1 T garlic powder
Mix it all together and store in an airtight container

Seasoned Bread Crumbs
3 cups dry bread crumbs
2 T minced onion
2T garlic powder
2 T kosher salt
1 T pepper
3 T oregano
2 T basil

Mix all together and store in an airtight container.

Pie Crust Mix

4 cups AP flour
1 1/2 cups shortening
2 1/2 t. salt

Sift flour and salt together twice. Using a pastry blender or food processor, cut in shortening until the mix looks like cornmeal. To use:
For 2 pie crusts Mix 2 1/2 cups of mix with 5-7 T water until dough just holds together.
For 1 pie crust Mix 1 1/2 cups mix with 2-3 T water until dough just holds together.
Continue as you normally would for a pie crust.

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Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

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