Missouri Mix Recipes

MOMS MISSOURI

Steps:

• Place a layer of potatoes in the bottom of a lightly greased 13″ x 9″ baking pan.
• id="instruction-step-2″>2. Top with a layer of onions.
• id="instruction-step-3″>3. Add a layer of beef, a layer of tomatoes, salt and pepper.
• id="instruction-step-4″>4. Continue to layer until all ingredients have been used.
• id="instruction-step-5″>5. Bake 350°F for one hour.

CLASSIC ONION SOUP MIX

Steps:

• Combine the first 5 ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 4 batches (20 tablespoons total)., To prepare onion soup: In a saucepan, combine water and 5 tablespoons onion soup mix. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Yield: 3 servings., To prepare roasted potatoes: In a bowl, toss potatoes and oil. Sprinkle with 5 tablespoons onion soup mix; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 450° for 35-40 minutes or until tender, stirring occasionally. Yield: 6 servings. , To prepare onion dip: In a bowl, combine sour cream and 5 tablespoons onion soup mix; mix well. Refrigerate for at least 2 hours. Serve with vegetables, chips or crackers.

MISSOURI MIX (QUICK MIX)

Steps:

• Stir baking powder, dry milk, and salt into the flour. Mix well. Cut fat into flour mixture until all particles of fat are thoroughly coated and mixture resembles coarse cornmeal. Use anywhere calling for biscuit mix.

MISSOURI MIX

Steps:

• Stir baking powder, dry milk, and salt into the flour.
• Using an electric mixer, mix shortening into the flour mixture until all the particles of shortening are thouroughly coated and the mixture resembles coarse cornmeal.
• Store in an airtight container in a cool dry place. No need to refrigerate.

BASIC MISSOURI MIX BISCUITS

Steps:

• Stir mix before measuring, gradually add water until a soft dough forms. Turn out onto a floured board. Knead ten times. Roll or pat to a thickness of about ½ inch. Cut out with a floured biscuit cutter. Bake on a baking sheet in a 450℉ (230℃). oven for 8 to 10 minutes or until lightly browned.