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Flour Master Mix

9 cups all-purpose flour

1 cup powdered milk

1/3 cup baking powder

1 tablespoon salt

2 teaspoons cream of tartar

1/4 cup sugar

2 cups vegetable shortening

Sift flour before measuring. Stir dry milk, baking powder, salt, cream of tartar and sugar into the flour. Sift together three times into a large mixing bowl or onto a large square of plain paper. Cut in shortening until mix is the consistency of cornmeal. Store in air-tight container at room temperature.

To measure for use in recipes, spoon it lightly into measuring cup and level off with spatula.

Biscuits

Makes six 2-inch biscuits

1 cup master mix

1/4 cup milk

Add milk to the mix all at once. Stir until flour is moistened. Knead 15 strokes on lightly floured board. Roll out to 1/2-inch thickness. Cut with biscuit cutter. Bake at 450 degrees for 10 minutes until lightly browned.

Pancakes or waffles

Makes six

1 cup Master Mix

1/2 cup milk

1 egg or egg yolk

Stir the combined milk and the beaten egg into the mix until blended. Bake on hot griddle or waffle iron. Increase milk for thinner cakes.

Muffins

1 cup Master Mix

1 tablespoon sugar

1/3 cup milk

1 egg yolk

Add sugar to mix. Combine milk and beaten egg yolk and add to mix. Stir until flour is just moistened. Bake in greased muffin pans in hot oven (450 degrees) for about 20 minutes.

For blueberry muffins, add 1/3 cup drained blueberries. You might also add chopped nuts, dates apples or cranberries.

For oatmeal bran muffins, substitute rolled oats or bran for 1/3 of the master mix.

Meat Master Mix

1/4 cup vegetable shortening

4 medium onions, sliced

3 cloves garlic, finely chopped - or 3/8 teaspoon of instant minced garlic

2 cups finely chopped celery

2 to 3 chopped carrots

5 pounds lean ground beef

5 teaspoons salt

1/2 teaspoon pepper

3 tablespoons Worceste-rshire sauce

1 (14 ounce) bottle of ketchup

1 (14 ounce) bottle of hot/spicy ketchup

Melt shortening in large skillet over medium heat, Add onions, garlic, celery and carrots. Saute until onions are golden. Add ground beef. Stir and cook until meat is browned. Add salt, pepper, Worcestershire, ketchup, hot/spicy ketchup. Cover and simmer 20 minutes. Drain excess fat. Cool.

Put into five 1-pint freezer containers, leaving 1/2-inch space at top. Cut through mixture with a knife several time to remove air spaces. Seal and label containers. Freeze and use within three months.

Layered Casserole Complete

Serves four

1 pint Master Meat Mix, thawed

1 (16 ounce) can French-cut green beans, drained - or 1 (10 ounce) package frozen green beans

2 cups mashed potatoes

1 cup grated cheddar cheese

Preheat oven to 350 degrees. Lightly butter a 1 1/2- quart casserole. Layer casserole with meat mix, beans and mashed potatoes. Sprinkle cheese on top. Bake 25 to 30 minutes until bubbly.

Stuffed Green Peppers

Makes 8 peppers

1 pint Master Meat Mix, thawed

2 cups cooked rice

6 to 8 cups water

8 green peppers, seeds and membranes removed

1/2 cup grated cheddar cheese

Preheat oven to 350 degrees. In a small saucepan, simmer meat mix and cooked rice about 10 minutes. Bring water to a rapid boil in a large saucepan. Put green peppers in the water a few at a time and boil about 10 minutes. Drain.

Fill peppers with warmed mix and rice. Top with grated cheese. Bake in shallow pan 10 to 15 minutes.

Polkadot Casserole

Yields 4 to six servings

1 can (10 3/4 ounce) condensed cream of celery soup undiluted

3/4 cup water

1 tablespoon margarine

1 pound smoked sausage, cut into two 1/2-inch pieces

3/4 cup uncooked long grain rice

1 package (10 ounces) frozen peas

1 jar (4 1/2 ounce) sliced mushrooms, drained

1 cup (4 ounces) shredded cheddar

In a skillet, combine soup, water and margarine; bring to a boil. Add sausage and rice; reduce heat. Cover and simmer for 15 to 18 minutes or until rice is almost tender. Stir in peas and mushrooms. Cover and simmer 15 minutes or until the rice is tender and peas are heated through. Sprinkle with cheese. Cover and let stand until melted.

Make-Ahead

French Toast

12 eggs

1/2 cup milk

12 slices of bread

Butter

In a medium bowl, beat together eggs and milk until well blended. Pour half the egg mixture into a 13X19-inch baking pan. Place six of the bread slices in the egg mixture. Turn slices and let stand until egg mixture is absorbed. Place on heavily buttered baking sheet. Prepeat with remaining egg mixture and bread.

Bake in preheated oven (500 degrees) for six minutes. Turn slices. Spread with butter, if desired. Continue baking until golden brown, about 3 to 4 minutes. Serve immediately, or FREEZE for later use.

To freeze: Cool toast slices on wire rack. Return to baking sheets. Freeze in a single layer one to two hours. Wrap as individual-serving portions or stack slices and wrap. Store up to one month in the freezer.

TO serve: Reheat single servings in toaster or place unwrapped slices on ungreased baking sheets and bake at 350 degrees about 8 to 10 minutes, or until hot.

Baked Egg Fantastic

(fix the night before)

Serves 10

1 lb. browned, drained sausage

6 eggs

2 cups milk

1 tablespoon minced onion

1 cup grated cheese

1 teaspoon mustard

6 slices of bread, cubed

Beat eggs; add milk. Fold in bread, sausage, onion and cheese. Salt and pepper to taste. Pour into buttered 9X13-inch pan. Cover with foil and refrigerate overnight.

Next morning, bake at 350 degrees for 45 minutes. Serve hot.

Recipes courtesy Texas AgriLife Extension/First Methodist Church of Burnet Recipe Book.