Seasoning Salt

8 T salt
3 T pepper
2 T paprika
1/2 T onion powder
1/2 T garlic powder

Taco seasoning

6 t chili powder
4 1/2 t cumin
5 t paprika
3 t onion powder
2 1/2 t garlic powder
1/4 t cayenne

**This is twice as strong as store - bought, so use it sparingly at first

Shake and Bake

4 c flour
4 c crushed crackers
4 T salt
2 T sugar
2 t garlic powder
2 t onion powder
3 T paprika
1/4 c veg oil

Mix and store airtight. Makes 10 store bought packets

Baking Powder

2 T cream of Tartar
1 T baking soda
1 T cornstarch

Marshmallow Cream

3/4 c white corn syrup
1/4 c water
1/2 c white sugar
2 egg whites or egg white powder

Cook to 228 or soft thread stage. Pour over two stiffly beaten egg whites. Beat until stiff. Use immediately or refrigerate.

Cool Whip

1/2 c dry milk
1/2 c ice water
1/2 c white sugar
2 T lemon juice

In medium bowl, beat water and milk until stiff. Slowly add sugar, stirring to well blended. Add lemon juice and mix well. Use within 2 hours or it will separate

Cajun Seasoning

26 ounces salt
2 ounces cayenne
1/3 c pepper
1/3 c chili powder
3 T garlic powder

White Sauce Mix

4 c powdered milk
4 c flour
4 c margarine or butter powder
2 t salt

To make: 1/2 c white sauce mix and 1 c hot water - whisk and bring to boil. Add salt or pepper to taste

Chocolate Syrup
1/2 cup unsweetened cocoa
1 cup tap water
2 cups sugar
1/8 teaspoon salt
1/2 teaspoon vanilla

In a 2 quart saucepan, mix the cocoa and water with a wire whisk or fork. Heat the chocolate water over medium heat, stirring occasionally. Add the sugar and continue to stir until the sugar dissolves. Bring the mixture to a full rolling boil. Reduce the heat to medium low and boil for a full 3 minutes. Remove the syrup from the heat.

Add the salt and vanilla, stirring to blend. Pour the syrup into a clean container with a lid and store in the refrigerator.

Miracle Whip

4 egg yolks
1 t. salt
2 t. dry mustard
6 T. Vinegar
3 cups salad oil
3 T. Flour or cornstarch
1 cup boiling water
2 T. Sugar
1/4 cup vinegar
1 T. Salt

With mixer blend egg yolks, 1 t. salt, 2 T. sugar, and 2 T. vinegar. Very slowly add l cup oil, a few drops at a time, and mix thoroughly. Add remaining oil, a little faster but be carefull to blend each addition before adding more oil. When all oil has been added, add 4 T. Vinegar. Now put remaining ingredients in a saucepan and cook to a smooth paste. Add this hot mixture to the mayonnaise and blend well. Pour into a container and cool in the refrigerator. Makes slightly more than 1 quart.