Shake-n-Bake Mix and Homemade Creamed Soup

Posted by Cindy on August 9, 2008

Candace asked for these recipes.  I thought others might benefit, too.  So here ya go…..

Both of these recipes came from the cookbook I found at the www.msgmyth.com website.

Shake-n-bake Mix

• 4 1/2 cups dried bread crumbs, finely crushed
• 1/2 cup + 2 Tbsp flour
• 6 Tbsp paprika
• 2 Tbsp + 2 tsp salt
• 4 Tbsp sugar
• 2 Tbsp onion powder
• 2 tsp oregano
• 2 tsp thyme
• 2 tsp (or less) red pepper
• 1 tsp sage powder
• 1/2 to 1 tsp garlic powder
• 1/2 tsp black pepper

Mix well and store in airtight container.

To uses: Dip meat (chicken or pork) in oil, then shake in a cup or two of the mixture that has been placed in a plastic bag.  Bake approximately 1 hour in a 375 degree oven.  Turn halfway through baking.

White Sauce (aka Homemade Creamed Soup)

• 2 Tbsp butter
• 2 Tbsp flour
• 1 cup milk
• salt and pepper to season

Melt butter and add flour.  Cook on low heat, stirring at all times, for 1 minute.  Add milk and whisk smooth.  Cook, stirring until thickened.

Variations:

1. Add 1/2 tsp dry mustard, 1 additional cup milk and 2 cups cheese for cheese sauce to be used with vegetables or mac-n-cheese.
2. Add parsley and minced onion, then add to sliced potatoes for scalloped potatoes.
3. Beat 1 or 2 eggs with 1 cup milk and add to cream sauce, then cook until thickened.  Add to top of casseroles, pasta dishes, cooked vegetables, stuffed peppers or eggplant.  It’s a tasty substitute for cheese.  A tsp of parmesan cheese or nutmeg is a good addition.
4. Add curry, paprika, garlic powder and any favorite herbs.
5. Add 4 large chopped mushrooms to the butter, then saute for 2 minutes before adding the flour.  Thin with water to desired consistency for mushroom soup.