Make your mixes

• Powdered Dairy & Making Your Own Mixes!
  
  
  * Recipes at bottom of page * 
  
  VARIOUS DRY FOOD USES:
  
  MILK  - drinking, baking, cooking, making yogurt & soft cheese, smoothies, etc…
  CHEESE  - sauces, spices & seasonings, nacho cheese dip, macaroni & cheese, etc…
  EGGS  - scrambled, omelets/quiche, French toast, baking, cooking, etc…
  
  SHORTENING - baking & cooking...
  
  SOUR CREAM  - baking, cooking, dip & dressing, etc…
  BUTTERMILK  - drinking, baking, cooking, sauces, dip & dressing, etc…
  PEANUT BUTTER  - peanut butter spread, baking, etc…
  HONEY  - sweetener, baking, instant oatmeal packets, honey butter, bbq sauce, etc…
  TOMATO POWDER - tomato sauce, paste, soup, salsa, other recipes & mixes...
  
  *ULTRA MAXI-GEL is a wonderful thickener.  It works great for syrup, jam, pudding, & other foods.  I usually make our pancake syrup the day we are going to eat it, because it's so fast with Ultra maxi-gel!  Fresh blueberry syrup only takes me about 10 minutes, start to finish, & regular syrup is even faster!  You can get big bags of it (pictured above on right side above cans) at Walmart, in the baking aisle for about $6.  It lasts a long time & mixes hot OR cold!
  
  
  
  
  POWDERED MILK:
  NON INSTANT - (Cannery, etc...)
  Great for baking & mixes.
  Cheaper than instant.
  Use half the amount as ‘instant’ for drinking…
  
  Doesn’t mix as easy & fast for drinking.
  Doesn’t taste as good as instant for drinking.
  More foam & "lumps" left after mixing.
  You can enhance flavor for drinking, if needed (see below).
  
  INSTANT - (Country Fresh, etc...)
  Great for baking & mixes, & you can use the same amount as non-instant for mixes.
  More expensive than non-instant.
  
  Use twice as much as non-instant for drinking.
  
  Tastes MUCH better than non-instant for drinking!
  Easier & faster to mix for drinking.
  
  Less foam & "lumps" left after mixing.
  You can enhance flavor for drinking, if needed (see below).
  
  
  
  
  *Easy, no mess milk mixing:  
  Fill gallon jug half way with water & all measured powdered  milk. Stir till mixed, then add other half of water & finish stirring. No powder fluffing in your face!
  
  Mixing pitchers with a paddle also work GREAT!!!  You can order them online!
  
  
  *Powdered Milk Taste Enhancements:
      - Mix with part or half regular store milk
  
      - Chocolate milk powder or syrup (Nestle type)
      - Flavored non dairy creamer
      - Vanilla & sugar (a teaspoon or so of each)
      - Powdered Flavoring (strawberry, orange cream, etc…)
  
  
  _ _ _ _ _ _ _ _ _ _
  
  
  
  Powdered milk can be used for drinking and to make your own):
  -Convenience mixes & recipes calling for milk
  -Buttermilk
  
  -Evaporated milk
  -Sweetened condensed milk
  -Yogurt
  & cheese (more on these later!)
  
  BUTTERMILK:
  
  1 T. LEMON JUICE OR WHITE VINEGAR
  1 C. MILK (1 C. WATER + 3 TB. DRY MILK)
  LET STAND FOR 5-10 MINUTES
  
  
  EVAPORATED MILK: (12 OZ CAN)
  
  1 1/2 C. WATER
  HEAPING 1/2 CUP POWDERED MILK (DRY)
  MIX WELL BEFORE ADDING TO OTHER INGREDIENTS
  
  SWEETENED CONDENSED MILK: (14 OZ CAN)
  1/2 C. HOT WATER
  1 C. POWDERED MILK (DRY)
  1 C. SUGAR
  1 T. BUTTER
  
  BLEND VERY WELL IN BLENDER UNTIL SMOOTH
  
  
  
  POWDERED EGGS:
  Fresh eggs are extremely perishable. They must be kept refrigerated and have a relatively short shelf life.
  
  Powdered eggs are fully dehydrated eggs, non perishable when dry, & they do not have to be refrigerated until reconstituted!
  
  
  
  
  
  
  "Powdered" Scrambled Eggs With Cheese
  
  
  *Advantages of powdered eggs:
  
  -The price is comparable to fresh  (sometimes cheaper!)
  -The shelf life is MUCH longer  (12 months opened, & 5-10 yrs unopened)
  -The weight & space of dry eggs is a LOT less than fresh eggs.
  -The risk of bacterial contamination is significantly reduced, because they are pasteurized.
  -Clean up is much easier than fresh eggs, if spilled.
  -You won’t end up with broken eggs - or egg shell pieces in your food.
  -No more separating whites & yokes.  Purchase each!
  -You can measure out HALF an egg, if you’re dividing a recipe!
  -They can be added to wet or dry recipes, & are great for camping.
  -Powdered egg whites & powdered whole eggs are interchangeable in most mix recipes… good if you are watching your cholesterol.
  
  *Price:
  
  A #10 can of dry whole eggs = about 100 fresh eggs (approx. 8 dozen!)
  A #10 can of dry egg whites = about 300 fresh egg whites
  
  Fresh eggs = (avg) $2.00 per doz.
  
  Dry eggs = (avg)  $16.99 - 19.99 per can  ($2.50 or less per doz.)
  
  Surprising, isn't it ?!?!
  ***If you’re in Utah, check out Macey’s emergency preparedness section.  A couple times a year, they have HUGE sales, which makes powdered eggs WAY less than fresh!
  
  1 T. egg powder + 3 T. water = 1 x-tra large egg!
  
  
  
  CONVERSION REFRIGERATOR MAGNETS
  
  
  
  You can get these handy dandy little conversion magnets for
  Powdered Milk, Powdered Eggs, & the amazing Magic Mix from:
  www.everydayfoodstorage.net
  
  
  I use them ALL the time!  They're wonderful!
  And they're actually CUTE!
  When I ordered mine, I got them in the mail a quick 2 days later!
  
  
  They're only $6.50 (for all 3!) -&- only $1.00 for shipping!
  
  
  
  PANTRY MIXES:
  
  
  *Faster - Easier - Cheaper - Tastier - Healthier - Convenient*
  
  
  
  
  Homemade pantry mixes will help you use & rotate your food!
  You can control your family's salt, sugar, & additive/preservative intake.
  Making these mixes in bulk with save you LOADS of time in the kitchen,
  & your kids (& hubby) can use most of them without your help!
  Most pantry mixes will save you at least 50% of the cost of store mixes.
  
  Make your own Bisquick, Rice-A-Roni, Duncan Hines, Quaker, Betty Crocker, Kraft, & more!
  
  
  
  Above:  Instant Oatmeal Packets!
  (Except the top bag, which is chicken coating)
  
  
  
  
  Above:  Onion Soup Rice Mix, Noodle-Roni Mix,
  Wheat Thin Mix, Hot Cocoa Mix, Rice-A-Roni Mix
  
  
  There are 3 types of mixes...
  
  DRY - Contains ALL powdered & dry ingredients.  Shelf stable for 3-6 months or longer!
  SEMI DRY - Contains shortening cut into ingredients.  Shelf stable for 3-6 months.
  WET - Contains ingredients with lots of moisture.  Refrigerate or freeze for 6-12 months.
  --- If a recipe calls for fresh butter, buttermilk, shortening, etc...  you'll usually use 1/2 the amount of powdered product & make up for the rest with liquid (water, milk)... in addition to the liquid the recipe originally calls for! (This is for recipes... NOT the actual reconstitution directions on the back of the can.  And those "back of the can" directions don't always work well.  You'll have to play around with it & see what works for you).  
  
  --- If your mix calls for powdered egg & flour, mix the dry egg with 1 cup of flour before adding other ingredients.  This will help avoid clumping.
  --- Powdered butter & powdered margarine are interchangeable in most recipes.
  
  --- If your powdered foods & mixes get hard, just give them a good shake, or mix them with a blender or food processor, & they'll soften right back up.
  --- You can use white flour & whole wheat flour interchangeably in mixes.  You may have to adjust your liquid amounts a little bit, but not much.  Weird fact, but humidity in the air can play a role in the texture of your mix also.   So experiment!
  --- Refrigerating or freezing your flour (especially whole wheat flour) for about 2 days prior to making your mix - will help to extend its shelf life.
  --- Mixes are easy to "mix".  Stir them (well!) in a big bowl, shake them (well!) in a gallon zipper bag, or mix them in a Bosch/KitchenAid/Sunbeam style mixer.  Then pour them into their LABELED container.  (Did I say that "label" word... again???)
  
  BOOKS:  (Amazon & other retailers)
  Mix-A-Meal
  Make A Mix
  
  More Make A Mix
  Dinner Is In The Jar
  
  Perfect Mix
  
  WEBSITES:
  
  SPICES & POWDERED FLAVORS:
  www.naturesflavors.com  (bulk powdered flavors)
  www.barryfarm.com  (small quantity powdered flavors)
  www.penzeys.com  (spices, spice jars, etc.)
  www.spicebarn.com  (bulk spices, flavorings, etc.)MIX RECIPES & INFO:
  www.mixameal.com
  www.justmixrecipes.com
  www.budget101.com
  www.bitsyskitchen.com/drymixes
  www.extension.usu.edu  (look for ‘magic mix’ info)
  www.joycesfinecooking.com  (gifts in a jar mixes)
  www.busycooks.com
  www.make-stuff.com
  www.cdkitchen.com
  http
  
  
  
  
  
   Everyone has different taste preferences,
  so you'll want to test various recipes to decide what your family likes best.
  This is where "Mini Mixes" come in extremely handy!
  After you figure out your favorites,  you can make big batches!
  
  "Mix-A-Meal" has mini mix recipes all ready to try, but most other books don't.
  You can make your own mini mix by dividing the recipe by 4 to 6.
  Use a calculator if you need too!
  
  
  
  Example ONLY: (Not a real recipe...)
   2 3/4 Tb. powdered honey
  
  Mini mix - (1/4 size of the large mix)
  .68 (or a heaping 2/3 Tb.) powdered honey
  
  
  If you're math challenged & using the calculator, like me...
  Then here's a little "help" for you  :)
  
  
  
  
  STORAGE OPTIONS FOR YOUR MIXES
  
  Mini mixes & small mixes (like dressing & seasonings)
  can be stored in glass canning jars or other 1/2 gallon & smaller containers.
  
  Large mixes will need to be stored in 1 gallon or larger containers (16 + cups).
  They should be air tight & have large openings for scooping (preferably flip tops!)
  Stackable is nice too!
  Here are some of my storage favorites:
  
  "SNAPWARE" AIR TIGHT PANTRY SERIES -  5 INCH FLIP TOP OPENING!
  TARGET CARRIES THE MID SIZE, BUT COSTCO CURRENTLY SELLS THE LARGE SIZE FOR CHEAP! 
  
  
  *****
  
  
  "Lock & Lock" Flip Top Canisters
  Approx. $10-12 eachAmazon & other various retailers
  
  *****
  
  
   "Click & Flip" Pantry Containers
  4 pack for $24.95
  www.simplylivingsmart.com
  
  DON'T FORGET TO LABEL!  
  
  PANTRY MIX RECIPES
  
  This was a lot of typing!
  If you notice a mistake anywhere, please tell me so I can fix it.
  I may have adjusted a couple of recipes here & there...
  and may still do so in the future, as I figure out other options & possibilities.
  
  Creamy Hot Cocoa Mix (DRY)
  
  
  2 c. dry milk (instant or non-instant)
  3/4 c. sugar
  1/2 c. cocoa powder
  1/4 c. non dairy creamer
  Dash salt Stir 1/4 c. cocoa mix with 3/4 c. hot water.
  
  Flavor Options:
  -Flavored non dairy creamer (Hazelnut & Irish Cream are amazing!)
  -Powdered flavoring (raspberry, orange, caramel, etc...)
  -Cinnamon / pumpkin spice
  -Instant pudding mix (adds flavor & thickens)
  -Marshmallows
  -Crushed candy canes / mint candies
  
  Instant Oatmeal Packets (DRY)
  
  This recipe equals 1 "store" packet.  We always double it & put 2 'packets' in one bag.
  Just set your ingredients up "assembly line" style, & scoop into sandwich baggies.  You can get lots of packets done in just a few minutes!
  
  1/4 c. powdered oats (regular oats lightly powdered in blender)
  1 T. powdered milk
  1 T. brown sugar
  dash salt (optional)
  
  ***I use plastic shoe boxes for each flavor & label the box.  For example, put 20 Cinnamon Raisin in one shoebox, & 20 of Health Nut in another box. This way, they don't get mixed up.
  
  Oatmeal Flavor Options: 
  (Some may be better suited for the kids...  My favorites are the cream, spice, & nut ones!)
  
  Apple-Cinnamon  - To each packet add 1 Tbsp. sugar, 1/4 tsp. cinnamon, and 2 Tbsp. chopped dried apples.
  Apple Pie - To each packet add 1/8 - 1/4 tsp. apple pie spice
  
  Brown Sugar/Cinnamon - To each packet add 1 Tbsp. brown sugar & 1/4 tsp. cinnamon
  
  Raisins & Brown Sugar - To each packet add 1 Tbsp. packed brown sugar and 1 Tbsp. raisins.
  
  Health Nut - To each packet add 1 tsp. wheat germ, 1 tsp.ground flax seed, 1 tsp. chopped pecans, 1 T. honey powder
  Fruit & Cream  - To each packet add 1 Tbsp. non-dairy coffee creamer and 2 Tbsp. dried fruit or fruit powder
  
  Maple & Brown Sugar - To each packet add powdered maple flavoring (to taste) & 1Tbsp. brown sugar
  
  Maple Pecan - To each packet add powdered maple flavoring (to taste) & chopped pecans
  
  Pumpkin Pie - To each packet add 1/8 - 1/4 tsp. pumpkin pie spice Confetti  - To each packet, add 1 tsp. decorative cake/cookie sprinkles.
  
  S'Mores - To each packet add 6 miniature marshmallows and 1 Tbsp. Milk Chocolate Chips to each packet.  (graham cereal optional)
  Cookies n Cream - To each packet add 1 crushed Oreo cookie and 1 Tbsp. non-dairy coffee creamer to each packet.
  
  Candy Bar - To each packet add 2 Tbsp. Crushed Butterfinger (or other candy bar) to each packet.
  
  Creamy Cheese Sauce Mix (DRY)
  This sauce can be used for macaroni (or other noodles), broccoli topping, potato topping, nachos, and lots more.  Adjust onion powder & salt to taste.
  Feel free to add salsa, chili/taco seasoning, Parmesan cheese, fresh cheddar cheese, etc...
  Mix following ingredients well, & store in large container.
  
  4 1/2 cups powdered cheddar cheese
  2 2/3 cups powdered milk
  2 2/3 cups powdered butter
  2 2/3 cups flour
  1-2 tsp. onion powder
  1 Tb. salt
  
  To make sauce:
  Combine 1/3 c. cheese mix with 1 c. water.  Heat over stove on medium, stirring constantly with whisk until smooth & thick (It does not take long, once it heats up!)
  
  Dreamy Alfredo Sauce Mix 
  (DRY)
  Combine the following in a 1-gallon container.... (This is a basic white sauce mix)
  
  4 cups powdered milk
  4 cups flour
  4 cups powdered butter
  2 tsp. salt
  
  To make Alfredo Sauce:
  Combine 1 cup water with 1/3 cup white sauce mix in a small saucepan. Add 1/4 cup freshly grated parmesan cheese and 1/4 cup softened cream cheese. Whisk till smooth over medium heat. Finally add 1 Tb. of "onion soup mix" and 1 tsp. fresh parsley. Pour over pasta or other food.  Yum!
  
  "Lipton" Style Onion Soup Mix (DRY) 
  Mix or shake in a quart jar.
  
  2/3 cups dehydrated chopped onions
  1/2 cup beef bouillon
  1/2 cup powdered butter
  2 Tbsp. cornstarch
  2 tsp. onion powder
  2 tsp. parsley flakes
  Use just as you would a packet of Lipton Onion Soup Mix!  Start with 1 Tb. mix in your recipes, & add more as desired.  Great for Alfredo sauce, soups, gravies, roasts, etc...
  
  Tortilla Mix (DRY)
  
  8 c. flour
  2 c. dehydrated shortening
  3 Tb. powdered milk
  1 1/2 Tb. salt
  *Salt (& sugar) can both be added to taste.
  To make tortillas:
  
  Combine 2 cups tortilla mix & 2/3 c. water
  Stir vigorously.  Put onto floured surface & knead into a ball.  Divide into 2" (approx) balls.  Roll out very very VERY thin! Heat in un-greased or lightly greased pre-heated pan until light brown spots appear.  I just use my non-stick cooking spray, & it works great!
  To keep tortillas soft & moist, transfer each one immediately after cooked into a gallon sized ziplock bag.  They can be re-softened for a few seconds in the microwave, also.
  
  Pancake / Waffle Mix (DRY) 
  
  8 c. flour
  3/4 c. dehydrated shortening
  3/4 c. powdered milk
  3/4 c. sugar
  2/3 c. dehydrated whole eggs
  1/3 c. baking powder
  1 T. salt
  For pancakes or waffles, combine 2 c. pancake mix & 2 c. water.  (Water can be adjusted more or less for preferred consistency).  Let stand for a minute or two.  Cook on hot, lightly greased griddle.  Turn when bubbles form on top.  You can use a 1/8c. measuring cup or small gravy ladle to make them all "uniform" size.
  *** Buttermilk pancakes - replace powdered milk with powdered buttermilk
  
  *** You can also add chocolate chips, dehydrated  or freeze dried fruits, etc. to this mix - Or add fresh when cooking.
  
  Buttermilk Ranch Dressing & Dip Mix (DRY) 
  
  1 c. powdered buttermilk
  6 T. onion powder
  3 T. garlic powder
  3 T. dried parsley
  1 1/2 T. beef bouillon
  1 1/2 T. chicken bouillon
  1 T. black pepper (can use more, but we like less)
  1/2 T. celery seed (can use more, but we like less)
  1 1/2 T. cheese powder
  To make Ranch Dressing, combine:
  
  1 c. sour cream (low fat)
  2 T. milk (skim or low fat)
  2 T. vinegar
  3 T. Ranch Dressing Mix
  *You can also use mayonnaise & sour cream for making a thicker dip.
  Flavor improves more with refrigeration!
  
  Brownie Mix 
  
  
  6 cups flour
  4 tsp. baking powder
  4 tsp. salt
  8 c. sugar
  1 c. unsweetened baking cocoa (Recipe in book calls for less, but we like more chocolate)
  2 c. vegetable shortening
  In large bowl, mix dry ingredients well.  With a pastry blender, cut in shortening until evenly distributed (pea size or smaller consistency).  Store in large container.
  
  To make chewy brownies: (Double recipe for 9x13 size)
  
  Mix together: 2 1/2 c. brownie mix
  2 eggs (or powdered egg & water equivalence)
  1 tsp. vanilla
  Batter will be thick, but it's ok!  Lightly grease & flour an 8x8 pan.   Pour & spread brownie batter into pan & bake at 350 degrees for about 35-40 minutes.
  ***For more recipes using this brownie mix, see "Make A Mix Cookery" book, available on Amazon.com
  
  
  Yummy chewy chocolate brownies with a flaky crusty top!
  (We like ours a tiny bit "undercooked" so they're extra gooey)
  Made from the above pantry mix with powdered eggs & added chocolate chips!
  Seasoned Rice Mixes (DRY)
  These rice mixes cook up pretty much like regular rice... maybe a few minutes longer.  Usually 20-45 minutes, depending on type of rice used.
  
  Brown rice will take longer to cook than white rice, but it's much more nutritious! Also, try adding whole wheat pasta instead of white pasta.!
  
  Combine approximately 1 cup rice mix to 2 cups water & cook covered.
  Chicken Rice (Rice-A-Roni style)
  
  4 cups uncooked long grain rice
  1/2 cup broken up spaghetti noodles
  1/2 cup orzo pasta (optional)
  4 Tb. chicken bouillon
  1 tsp. salt
  2 tsp. dried tarragon
  2 tsp. dried parsley flakes
  1/4 tsp. pepper
  4 T. powdered butter
  Dill-Lemon Rice
  
  4 c. uncooked long grain rice
  5 tsp. dried grated lemon peel
  4 tsp. dill weed or dill seed
  2 tsp. dried chives
  2 tsp. salt
  8 tsp. chicken bouillon
  4 T. powdered butter
  South Of The Border Rice
  
  4 cups uncooked long grain rice
  1/2 c. green pepper flakes
  4 tsp. salt
  5 tsp. parsley flakes
  1 tsp. dried basil
  4 T. powdered butter
  Onion Rice
  
  4 c. uncooked long grain rice
  8 tsp. onion soup mix
  
  Tomato Sauce Mix (DRY)
  
  6 3/4 c. tomato powder
  1 1/2 c. cheese powder
  1 1/2 c. sugar
  3/4 c. beef bouillon
  3/4 c. cornstarch
  To make tomato sauce, add 1/4 heaping c. tomato sauce mix to 1 cup BOILING water.  The water has to be boiling, or sauce won't get thick.  Remove from heat & stir vigorously with a whisk.
  Can be used in any recipe calling for tomato sauce.
  TOMATO SAUCE!
  
  
  Magic Mix (SEMI-DRY)
  
  2 1/3 c. non-instant powdered milk (or 4 c. instant powdered milk)
  1 c. all purpose flour
  1 c. (2 sticks) butter - at room temperature
  (NOTE:  I haven't tried this with powdered butter yet.  My guess is, you'd put 1/2 cup powdered butter into the mix, then when you want to use it, just add water to cream it up.  I'll experiment & let you know how it works.)
  
  MAGIC MIX WHITE SAUCE: (MAKES 1 CUP WHITE SAUCE)
  2/3 C. MAGIC MIX
  1 C. WATER
  SALT (OPTIONAL, & TO TASTE)
  COMBINE ALL IN SAUCE PAN.  STIR RAPIDLY WITH WHISK OVER MEDIUM HEAT, UNTIL IT STARTS TO BUBBLE.  REMOVE FROM HEAT IMMEDIATELY.
  
  MAGIC MIX PUDDING:
  1/2 C. SUGAR
  1 C. MAGIC MIX
  3 T. COCOA POWDER (OPTIONAL)
  2 C. WATER
  1 tsp. VANILLA (ADD AT THE END)
  COMBINE DRY INGREDIENTS IN SAUCE PAN & MIX WELL WITH WHISK.  ADD WATER, & STIR OVER MEDIUM HEAT UNTIL IT STARTS TO BUBBLE.  REMOVE FROM HEAT, ADD VANILLA, & BEAT WELL.  COVER & COOL.  PUDDING SHOULD THICKEN AS IT COOLS OFF IN REFRIGERATOR.
  
  FOR MORE MAGIC MIX RECIPES, VISIT:
  WWW.EVERYDAYFOODSTORAGE.NET
  WWW.EXTENSION.USU.EDU
  
  Wheat Thin Cracker Mix (DRY)
  
  In a medium bowl, whisk together the following ingredients:
  (Make x-tra & store in freezer.  Just write what liquid ingredients to add on the front of the bag)
  
  1 1/2 c. flour (I use whole wheat, but you can use half white)
  1/4 tsp. salt
  1/4 tsp. baking soda
  2 T. brown sugar
  1 1/2 T. dry buttermilk powder*
  
  To make crackers, add to dry mix:
  
  1/2 cup water
  3 T. oil or melted butter
  
  Stir till all the flour is absorbed.  Don’t over mix.  Cover the bowl with plastic wrap and let sit for about 10 minutes.
  
  Divide the dough in half.  Place half on the bottom of a flat cookie sheet, jelly roll pan, or silicone baking liner that has been greased or sprayed well.
  
  Cut a piece of saran wrap or wax paper the size of your pan. Place the saran wrap over the dough and begin rolling with a rolling pin right over the saran wrap.
  
  If you use a silicone baking liner, put it on your counter & roll the dough out on it.  Then simply pick up the liner, place on back of baking sheet, & put in the oven.  Easy!
  
  One half of the dough will cover the whole sheet/pan. It will be VERY thin. When you have it all smoothed out, remove the saran wrap. It will come right off.
  
  Cut into strips or squares with pizza cutter.  You can also use small cookie cutters, biscuit cutters, etc...
  Sprinkle the dough with (or mix right into the dough!) a generous sprinkling of any of the following:
  
  -salt
  -garlic salt
  -onion salt
  -parsley & other herbs
  -poppy/sesame seeds
  -parmesan or cheddar cheese
  -cinnamon sugar
  -or whatever else you can come up with!
  
  Bake at 350 degrees for approximately 10 minutes (or a little longer).
  *Make sure you roll the dough out as evenly as possible, because it's really easy for the edges to burn, if you don't.  These crackers will crisp as they cool off.  Yummy & addicting!
  I MAKE YUMMY SPAGHETTI & PIZZA SAUCE BY MIXING
  1-2 TSP. OF PIZZA SEASONING - FROM WINCO - PER CUP OF
  (SEMI-DRY)
  3 PACK FOR $13.99 - ON SALE THRU JANUARY FOR $10.99!
  These are the ones I bought, & I love them!
  .13 = 13% = 1/8
  .25 = 25% = 1/4
  .33 = 33% = 1/3
  .50 = 50% = 1/2
  .66 = 66% = 2/3
  .75 = 75% = 3/4
  1.5 (or 1 1/2 c.) flour
  .5 (or 1/2 c.) powdered milk
  .75 (or 3/4 tsp.) salt
  Large mix -
  6 c. flour
  2 c. powdered milk
  3 tsp. salt
  
  They can be scrambled!
  The taste is a little different than fresh, but the texture is about the same.
  You may prefer to add cheese, salsa, etc...to enhance the flavor.
  Not bad, if fresh eggs aren't available!
  Here are the scrambled eggs I made with powdered eggs:
  Powdered milk has a MUCH better taste,
  
  if it’s mixed and left in the fridge overnight - (or all day)