Ingredients:

2 C Instant Non-Fat Dry Milk
1 C All Purpose Flour
2 t Salt
1 C Butter or Margarine

Directions:

In a large bowl combine dry ingredients and cut in butter or margarine with a pastry blender. Place in an airtight container and refrigerate. Makes one quart of mix.

To prepare: 1/4 mix to 1 C milk for thin sauce, 1/2 mix to 1 C milk for medium sauce, 3/4 C mix to 1 C milk for thick sauce. Cook over medium heat and boil for 1 minute until thickened.

Variations: substitute tomato juice or chicken broth for milk. Add 1 C shredded cheddar after mixture has thickened and stir until melted. Add 1 t curry powder after mixture has thickened for a curry sauce.

Ingredients:

4 C Flour
1 C Sugar
1/8 C Baking Powder
1 1/2 t Salt
1/2 t Baking Soda
1 1/2 t Ginger
1 1/2 t Cinnamon
1 C Margarine

Directions:

Combine all ingredients and mix thoroughly. Store in an airtight container up to 6 months.

To make cookies:

Preheat oven to 350 degrees F. Lightly grease cookie sheet. Combine 3 C mix, 1/3 C Molasses and 1 egg together. Shape into 1″ balls and flatten with sugar. Bake for 12-15 minutes.

Ingredients:

8 1/2 C Flour
1 T Baking Powder
1 T Salt
2 t Cream of Tartar
1 t Baking Soda
1 1/2 C Skim Milk Powder
2 1/4 C Veg Shortening

Directions:

Sift dry ingredients together. Blend well. Cut in shortening with pastry blender until mixture resembles cornmeal. Label and store in an airtight container in a cool dry place. Good for 12 weeks. Makes about 13 C.

Variation: Can use half white flour and half whole wheat. Increase baking powder to 2 T.

Ingredients:

8 C All Purpose Flour
2 1/2 C Sugar
2 C Brown Sugar
4 t Salt
1 1/2 t Baking Soda
3 C Vegetable Shortening

Directions:

In a large bowl combine flour, sugar, brown sugar, salt and baking soda until well blended. Cut in shortening. Store in airtight container up to 3 months. Makes 16 cups.

Ingredients:

4 C All Purpose Flour
1 T Salt
3/4 C Sugar
1/4 C Baking Powder
1 C Vegetable Shortening
4 1/2 C Cornmeal

Directions:

In large bowl combine flour, salt, sugar and baking powder. Stir to blend well. Cut in shortening; add cornmeal and mix well. Store in airtight container up to 3 months. Makes 10 1/2 cups.

Ingredients:

20 C All Purpose Flour
1 1/4 C Sugar
4 t Salt
1 C Instant Nonfat Dry Milk

Directions:

Combine all ingredients in a large bowl and mix thouroughly. Store in airtight container up to 8 months. Makes 22 cups.

Ingredients:

2 1/2 C Presweetened Powdered Lemonade Mix
1C & 2 T Cornstarch
1 1/4 C Sugar
1 t Salt

Directions:

Combine ingredients and store in an airtight container up to 8 months. Makes 4 1/4 cups.