This edition of the WOG includes a few seasoning mixes and sauces, which are good for you in a variety of ways. They cost less than store-bought mixes and contain no preservatives. You can change them to your taste (or that of your family). Just add or reduce the amount of spice, herb or dried veggies. Don’t be afraid to experiment and add to the mixes or sauces. In any case, having them around will make working in the kitchen less difficult, whether you are at home, in camp or a shore or trail meal.
A health tip is to use lemon juice instead of butter on the broccoli. Cut a wedge of lemon and squeeze it over the broccoli for a tasty change.
If the corn isn’t sweet enough, put honey, maple syrup or brown sugar into the water when you boil it. Instead of melting butter on the corn, put it in the microwave with a little dill or garlic. Then use a brush to coat the corn. You’ll use less this way
Spaghetti Sauce Mix(You can store this in wax paper, aluminum foil or a Saran Wrap-type product.)1 tablespoon dried minced onion
1 teaspoon dried minced garlic (I like two or three but I’m a garlic freak)1 1/2 teaspoon salt or salt substitute 1 tablespoon parsley 1 tablespoon cornstarch
1 teaspoon sugar (brown or raw, preferably) or 1 tablespoon dried honey
3/4 teaspoon Italian seasoning 1 teaspoon oregano
To use this in a quick meal, brown 1 lb hamburger, drain fat, toss in above mix with a six-ounce can of tomato paste, 2 cups of water (or I can use cheap spaghetti sauce like Hunts). Cook spaghetti as usual. That’s it: less work for mom, dad, or the single person. As you get more experience you can add a can of tomatoes instead of water. Try adding more spices, etc.
Meatball Seasoning Mix
2 cups dried Italian bread crumbs 1/2 cup dried milk I teaspoon pepper 1/2 cup minced onions
1/4 cup parsley flakes
4 tablespoons poultry seasoning (yes, you can use it for more than chicken)2 tablespoons salt or salt substitute
This is a great way to spice up the spaghetti meal above. You can make the meatballs ahead of time and freeze what you don’t use, just add I to I 1/2 pounds of hamburger and mix thoroughly. Shape into whatever size meatballs you prefer. Bake at 350 degrees F, checking for doneness. Cooking time will vary according to size of meatballs.
It’s also a good base for meatloaf; just add an egg, 1 1/2 pounds of hamburger, 1/ 2 cup water and the seasoning mix. Make into a bread shape (you can use a bread pan) and bake at 350 F for 1 1/2 hours.
Bread drying out and you don’t want to toss it out? Try this on for size.
6 cups of bread cubes
1/2 cup melted butter or margarine
3 or more tablespoons Parmesan cheese
Mix bread with butter and put on a cookie sheet in the oven for 1 hour at 300 degrees F.
Take it out and toss with cheese (cheese will stick to the bread cubes). Add to soups and salads for an interesting touch. You can also spice them up more by adding spices to the melted butter or margarine (i.e., garlic pepper or salt, oregano or Italian seasoning).
You can use this instead of mayonnaise or sour cream if you are diabetic or on a diet. I’ve even used it as a seafood dip.
1/2 cup cottage cheese
1/2 teaspoon salt substitute (seasoned salt)2 tablespoons cider vinegar 1/2 teaspoon onion flakes
Pepper to taste (I use garlic or lemon pepper to change the dynamics)
Just blend all the ingredients until smooth. You can then add imitation bacon bits, capers or chopped pickles to further spice it up.
For the shrimp. I like this one as it takes almost no time to make and is a great deal for a tongue of delight.
1 cup chili sauce I teaspoon horse radish I teaspoon Worcestershire sauce
1/2 teaspoon mustard (Grey Poupon or other Dijon is great) 1/4 teaspoon seasoned salt (salt substitute)1 teaspoon very finely chopped onion 3-4 drops hot sauce (ie. Tabasco)1 teaspoon lemon juice.