Homemade Onion Soup Mix

I seem to be into making homemade mixes! Check out the Mixes & More tab at the top of this page. (I also recently posted a GravyMix that is very handy to have on hand.)

Add 3 tablespoons of this to sour cream for an quick and easy dip, or stir into a basic white sauce to add another layer of flavor. It is also an essential ingredient in Lorraine’s delicious Pot Roast. 

 

Homemade Onion Soup Mix 

1/2 cup dried onion flakes

1/4 cup t sodium-free DRY beef bouillon granules (do not use paste that must be refrigerated)

1/2 teaspoon onion powder

1/2 teaspoon parsley flakes

1/4 teaspoon celery seed

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

1. Heat a dry skillet over medium heat and add the onion flakes, stirring constantly for 2-3 minutes until they turn golden and fragrant to trigger the Maillard reaction.
   
2. Allow the toasted flakes to cool completely to prevent any moisture buildup before transferring them into a small mixing bowl or a glass jar.
3. Measure out the bouillon, onion powder, parsley, celery seed, paprika, and black pepper, adding them directly to the cooled onions and whisk together until all ingredients are evenly distributed.
   
   
   
4. Transfer the finished mix into an airtight container and store in a cool, dry place for up to 6 months. Shake well before using.

TO USE:  Use 3 tablespoons to replace one standard 1-ounce store-bought packet in any recipe.

Recipe without photos. . . Homemade Onion Soup Mix 

1/2 cup dried onion flakes

1/4 cup t sodium-free DRY beef bouillon granules (do not use paste that must be refrigerated)

1/2 teaspoon onion powder

1/2 teaspoon parsley flakes

1/4 teaspoon celery seed

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

1. Heat a dry skillet over medium heat and add the onion flakes, stirring constantly for 2-3 minutes until they turn golden and fragrant to trigger the Maillard reaction.
2. Allow the toasted flakes to cool completely to prevent any moisture buildup before transferring them into a small mixing bowl or a glass jar.
3. Measure out the bouillon, onion powder, parsley, celery seed, paprika, and black pepper, adding them directly to the cooled onions and whisk together until all ingredients are evenly distributed.
4. Transfer the finished mix into an airtight container and store in a cool, dry place for up to 6 months. Shake well before using.

TO USE:  Use 3 tablespoons to replace one standard 1-ounce store-bought packet in any recipe.

Homemade Cream of Chicken Soup

Forget the canned stuff. This recipe allows you to utilize ingredients that you probably have on hand (the spices could be varied as well as the type of broth used; i.e. beef broth for cream of beef soup or vegetable base for cream of veggie). Not only is the homemade version less costly, it also does not contain preservatives.

HOW MUCH DOES IT MAKE? This recipe make 2 ½ cups — the equivalent of two 10.5 ounces of canned soup. 

HOW SHOULD IT BE STORED: Cool soup completely and  transfer it to an airtight container. It will keep in the refrigerator for up to  3 days or in the freezer (in a freezer safe container) for up to 3 months. Defrost frozen soup in the refrigerator before using..

 

Homemade Cream of Chicken Soup    Yield: 2 ½ cups of the equivalent of two 10.5 oz. sized cans of soup; use 1 ¼ cups of prepared soup when a recipe calls for a 10.5 oz. can

1/4 cup (1/2 stick) salted butter

1/3 cup all-purpose flour 

1/8 teaspoon black pepper 

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon kosher salt

 1/8  teaspoon celery seed

 1 cup chicken broth 

 1 cup whole milk 

1. In a small to a medium-sized sauce pot or pan, over medium-low heat, melt 1/4 cup salted butter.
2. Add the flour and all the seasonings. Whisk to combine until smooth.
3. Cook the flour mixture for 1 minute to develop the flavor, whisk as it cooks.
4. Slowly stream in 1 cup chicken broth while constantly whisking to avoid lumps.
5. Slowly stream in 1 cup milk, again whisking constantly.
6. Bring the mixture to a low simmer while whisking often. Allow to simmer for 2 to 3 minutes until thickened. 
7. Take off the heat until ready to use.

 

 

Martha Scott's Hot German Potato Salad

After writing the story on church dinners for KANSAS! Magazine fall 2019, vol. 75, issue 3, Barry and I attended quite a few of them across the state. Fort Scott’s Trinity Lutheran Church hosted an Octoberfest and Martha Scott was my story contact an organizer of the event. When I mentioned that Barry raved about the German Potato Salad, she proclaimed that was her grandmother’s recipe. By the time I was back in Abilene, she had emailed the recipe.

Time passed, we made our usual version of German potato salad but yesterday I pulled out this recipe. Barry made it to accompany bierocks, and we were reminded why we both liked this version of Hot German Potato Salad.

Oh course, Barry has his way of doing things so I’m including the original recipe along with a few of his adjustments that are located in parenthesis.  

HOT GERMAN POTATO SALAD   4 to 6 servings   -- Martha Scott’s grandmother’s recipe; served at Ft. Scott Octoberfest church dinner.

 

6 medium potatoes, boiled in jackets (Or, peel, cube and boil in water just until tender)

Real bacon bits (2 to 3 slices of crisply cooked bacon, cut into chunks)

2 tablespoon vegetable oil

2/3 cup chopped onion

2 tablespoons all-purpose flour

3 tablespoons granulated sugar

1 teaspoon salt

1/2 teaspoon celery seed

Dash pepper

1/4 cup water 

1/2 cup white vinegar (or use 1/4 cup vinegar and an additional 1/4 cup water for a less vinegary taste)

1. Peel potatoes and slice thin or cube. Or if used peeled, cubed & boiled potatoes, just drain and cool 
2. Put vegetable oil in pan and add onion. Sauté onion until yellow (transulent).    
3. Blend in flour, sugar, salt, celery seeds and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat.   
4. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil 1 minute.     
5. Pour over potatoes, add bacon bits and stir carefully.     
6. Remove from heat, cover and let stand keeping warm until ready to serve.      
7. It can be made ahead and reheated.  It’s actually a dish best made ahead and reheated!

Martha Scott

German Potato Salad

A delicious side dish with brats, bierocks or anytime. It's a recipe we've made for years, one that we first tasted at an outdoor cookout.

Hot German Potato Salad   Makes 7 to 8 servings

3 pounds potatoes

4 or 5 slices bacon, more or less as desired

1/2 cup chopped onion

2 tablespoons all-purpose flour

2 teaspoons salt

1/4 teaspoon pepper

3 tablespoons granulated sugar

1/3 to 2/3 cup cider vinegar (start w/ lesser amount & add more to taste)

2/3 cup water + more as needed

1/2 teaspoon+ celery seed

3 tablespoon chopped parsley  

1. Peel potatoes if using russets; leave skin on red potatoes. Dice and cook in salted water until tender but NOT mushy. Drain.
   
   
   
   
2. Fry bacon until crisp, crumble; set aside.
   
3. Add onion to bacon grease and cook over medium until tender and translucent. 
   
4. Blend in flour salt, pepper and sugar.  
5. Add vinegar and water and cook 10 minutes; add celery seed and cooked bacon. 
   
   
   
   
6. Add cooked bacon and pour sauce over potatoes. Note: You may or may not need all the sauce. We like it saucy!
   
7. Garnish with parsley. Serve warm.

To Make Ahead:  Cook potatoes and prepare sauce. Reheat both and combine. Can keep warm in the oven on in a slow cooker.

Recipe without photos . . .

Hot German Potato Salad   Makes 7 to 8 servings

3 pounds potatoes

4 or 5 slices bacon, more or less as desired

1/2 cup chopped onion

2 tablespoons all-purpose flour

2 teaspoons salt

1/4 teaspoon pepper

3 tablespoons granulated sugar

1/3 to 2/3 cup cider vinegar (start w/ lesser amount & add more to taste)

2/3 cup water + more as needed

1/2 teaspoon+ celery seed

3 tablespoon chopped parsley 

1. Peel potatoes if using russets; leave skin on red potatoes. Dice and cook in salted water until tender but NOT mushy. Drain.
2. Fry bacon until crisp, crumble; set aside.
3. Add onion to bacon grease and cook over medium until tender and translucent. 
4. Blend in flour salt, pepper and sugar.  
5. Add vinegar and water and cook 10 minutes; add celery seed and cooked bacon. 
6. Add cooked bacon and pour sauce over potatoes. Note: You may or may not need all the sauce. We like it saucy!
7. Garnish with parsley. Serve warm.

To Make Ahead:  Cook potatoes and prepare sauce. Reheat both and combine. Can keep warm in the oven on in a slow cooker.

Wilted Lettuce Salad with Hot Bacon Dressing

Garden greens prepared in an old-fashioned way . . . 

Wilted Lettuce Salad with Hot Bacon Dressing   Serves about 6

Hot Bacon Dressing     Makes  2-1/2 cups

1/4 cup granulated sugar

2 tablespoons cornstarch

1 cup milk

1 tablespoon grainy mustard

1 teaspoon celery seed

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup bacon drippings left from bacon used in salad  (see salad ingredients below)

1/2 cup apple cider vinegar

1/2 cup water

1. In a saucepan, whisk together sugar, and cornstarch; add the milk, mustard, celery seed, salt, black pepper,
   
2. Add the bacon drippings, vinegar and water and stir until it reaches a boil.
   
3. Chill until needed, heating before use.
   

Wilted Lettuce Salad 

6 large handfuls of lettuce—curly, romaine, spinach, etc.

6  green onions, chopped (both white & green parts)

2 hard cooked eggs, sliced

6 slices bacon, cooked crisp and crumbled — save bacon drippings for dressing

3/4 cup hot bacon dressing (see recipe above)

1. Toss lettuce with scallions, hand cooked eggs and bacon.
2. Heat dressing to a boil.
3. Add dressing and toss, serve at once. Or, place dressing in a pitcher and let guests add their own dressing and toss.  

Recipe without photos . . .

Wilted Lettuce Salad with Hot Bacon Dressing   Serves about 6

Hot Bacon Dressing     Makes  2-1/2 cups

1/4 cup granulated sugar

2 tablespoons cornstarch

1 cup milk

1 tablespoon grainy mustard

1 teaspoon celery seed

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup bacon drippings left from bacon used in salad  (see salad ingredients below)

1/2 cup apple cider vinegar

1/2 cup water

1. In a saucepan, whisk together sugar, and cornstarch; add the milk, mustard, celery seed, salt, black pepper,
2. Add the bacon drippings, vinegar and water and stir until it reaches a boil.
3. Chill until needed, heating before use.

Wilted Lettuce Salad 

6 large handfuls of lettuce—curly, romaine, spinach, etc.

6  green onions, chopped (both white & green parts)

2 hard cooked eggs, sliced

6 slices bacon, cooked crisp and crumbled — save bacon drippings for dressing

3/4 cup hot bacon dressing (see recipe above)

1. Toss lettuce with scallions, hand cooked eggs and bacon.
   
2. Heat dressing to a boil.
3. Add dressing and toss, serve at once. Or, place dressing in a pitcher and let guests add their own dressing and toss.  

Bread & Butter Pickles, Refrigerator-style

Barry's garden is lush and the cucumber plants are very productive . . . so that means its time for Bread & Butter Pickles. We used small cucumbers and prefer fresh versus canned pickles for this refrigerator-style recipe fit the bill. Tart yet sweet, and crisp -- we add them to sandwiches but also serve them as a salad, too.

Bread & Butter Pickles, Refrigerator-style    Makes about 4 cups

5½ cups (about 1½ pounds) thinly sliced (about ⅛ to ¼" ) small cucumbers

1½ tablespoons kosher salt

1 cup thinly sliced sweet onion

1 cup granulated sugar

1 cupwhite vinegar

½ cup apple cider vinegar

¼ cup brown sugar

1½ teaspoons mustard seeds

½ teaspoon celery seeds

⅛ teaspoon ground turmeric

1. Combine cucumbers and salt in a large, shallow bowl or baking dish; cover and chill 1½ hours. 
   
   
   
   
2. Move cucumbers into a colander and rinse thoroughly under cold water. 
3. Drain well, and return cucumbers to bowl/baking dish. 
   
4. Add onion to the bowl and toss with the cucumbers.
   
5. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
   
6. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. 
7. Cover and refrigerate 24 hours. 
8. Store in an airtight container in refrigerator up to 1 month.
   

Recipe without photos . . .

Bread & Butter Pickles, Refrigerator-style    Makes about 4 cups

5½ cups (about 1½ pounds) thinly sliced (about ⅛ to ¼" ) small cucumbers

1½ tablespoons kosher salt

1 cup thinly sliced sweet onion

1 cup granulated sugar

1 cupwhite vinegar

½ cup apple cider vinegar

¼ cup brown sugar

1½ teaspoons mustard seeds

½ teaspoon celery seeds

⅛ teaspoon ground turmeric

1. Combine cucumbers and salt in a large, shallow bowl or baking dish; cover and chill 1½ hours. 
2. Move cucumbers into a colander and rinse thoroughly under cold water. 
3. Drain well, and return cucumbers to bowl/baking dish. 
4. Add onion to the bowl and toss with the cucumbers.
5. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
6. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. 
7. Cover and refrigerate 24 hours. 
8. Store in an airtight container in refrigerator up to 1 month.

Salt Free Seasoning “Salt”

My mom's on a restricted salt diet so here's a homemade salt-free seasoning I mixed up for her using the spices we had on hand (we have lots). Most all typical spices used in the salt-free seasoning recipes I checked out. However I added turmeric and curry powder since these are "healthy" spices we like to add while we are cooking.

Salt-free Seasoning “Salt”
1 tablespoons lemon pepper (salt free version or use a blend of black pepper & dried lemon peel)

1 tablespoon Italian seasoning

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon white pepper

1 tablespoon dry mustard

1 tablespoon paprika

1 tablespoon ground celery seed (grind celery seeds in a spice grinder)       
1 teaspoon turmeric  & 1 teaspoon curry powder                                                                                                                                                                                                                        

1. Put lemon pepper and Italian seasoning in a spice grinder or NutraBullet and grind to make a powder. (All the remaining spices are already in powder form).
   
2. Combine all ingredients.
   
   
   
   
3. Store in an air-tight container.

Recipe without photos . . .

Salt-free Seasoning “Salt”
1 tablespoons lemon pepper  (salt free version or use a blend of black pepper & dried lemon peel)

1 tablespoon Italian seasoning

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon white pepper

1 tablespoon dry mustard

1 tablespoon paprika

1 tablespoon ground celery seed (grind celery seeds in a spice grinder)       
1 teaspoon turmeric & 1 teaspoon curry powder                                                                                                             

1. Put lemon pepper and Italian seasoning in a spice grinder or NutraBullet and grind to make a powder. (All the remaining spices are already in powder form).
2. Combine all ingredients.
3. Store in an air-tight container.

A great way to start a brunch—Rob Prize-winning Bloody Mary Mix

To add to the festivities, we rimmed the
Bloody Mary glasses with Rimming Salt.

Winner of the Appetizer division in the 2016 Salina Journal's cooking contest, this recipe added some spice to our holiday brunch. 
It was submitted by Robert German, Salina, and appeared in the Salina Journal’s Smoky Hill Currents 2016 Holiday Edition.

Barry and I were two of several who had the privilege of judging this year's contest. It was a fun adventure and we met some new food lovers + had an opportunity to visit with others we already knew. Barry just happened to be on the team that selected the appetizer winner so making this recipe was a must!

Robert’s Bloody Mary Mix

2 (46 oz.) cans/jars V-8

4 oz. Worcestershire sauce (we added a little more to taste)

2 (2 ½ oz.) squeezable lime juice in plastic containers / 5 oz. total or 10 tablespoons or 5 limes (we used fresh limes but the recipe calls for the squeezable lime juice)

2 tablespoons salt (we used less than a tablespoon so we suggest you add & taste before adding the full amount)

1 tablespoon celery seed

¼ teaspoon pepper

Place ingredients in a 1-gallon jar. Place in refrigerator. Turn jar every other day for 1 week.

*If desired, include a 750 m. bottle of 80 proof vodka to the mixture. Or, mix vodka with the mix as drinks are prepared.

My mom's Celery Seed Dressing for Coleslaw -- ready for her 90th birthday celebration!

This is my mom's recipe and it is our "go to" salad dressing. We always keep it in the refrigerator and use it on green salads, over cabbage for coleslaw and on fruit salads. 

It is similar to the Kirby House Celery Seed Dressing but because it contains mayonnaise, it says emulsified and doesn't separate + it's easier to mix up, too.
     Since it can be made ahead it is ideal for next week's party -- Mom's 90th birthday celebration! Since I will be making LOTS of cupcakes and frosting at the last minute, my weekend goal is to do as much preparation as possible for the casual family supper that will follow her party. 
     This salad dressing will be used on Mom's Coleslaw (guidelines follow) + on Spinach & Strawberry Salad (I'll use celery seed dressing instead of the strawberry vinaigrette) . I'll also be making Salsa Pasta Salad, and Jane's Baked Beans (watch for this recipe later). Barry will smoke a pork loin (rubbed with Gates's Rub & served with Gates BBQ Sauce) + I'm making (and freezing) Slider Buns and Sourdough French Bread for the supper.

Celery Seed Dressing

¾ cup white vinegar                                                                

1 cup vegetable oil (canola)                                                                             

1 cup granulated (I reduce this to 3/4 cup) sugar                                                                        

½ teaspoon pepper

1 teaspoon salt

1 tablespoon celery seed

1 cup mayonnaise

1.  Combine vinegar, oil, sugar, pepper, salt and celery seed with a wire whip and mayonnaise.

2.  Blend thoroughly, whisking until mixture is smooth.

As you begin to whisk, the mixture looks like of "curdled," but just keep whipping and it will turn into a well-emulsified mixture . . .  

3.  Pour into storage container. Refrigerate until ready to serve.

We transfer our salad dressing to a squirt bottle, making it convenient to use.

Mom's Coleslaw guide . . .
     Right before serving, pour desired amount of dressing over finely shredded green cabbage blended with a little shredded purple cabbage and some grated carrots. Toss and serve.
     Note: We prefer crisp slaw; the veggies will soften slightly if the salad is held in the refrigerator but we like it that way, too.

In addition to food prep, I'm cleaning and getting things set up which includes arranging photos and setting up an usual guest book . . .

Each guest will be asked to sign their name on their birth date in the KANSAS! calendar. This will allow mom to not only be reminded of who attended the party, but she will have a record of their birth dates, too.

One of the cupcakes recipes, Pineapple Upside-down Cupcakes, freezes well. The rest I'll make the day before her birthday  . . . 
   *Good Ole' Vanilla Cupcakes with Strawberry Swirl Frosting (to
     be posted later)
   *Mom's Chocolate Cupcakes with French Silk Frosting
   *Luscious Lemon Cupcakes with Tangy Lemon Frosting

Dressing recipe with out photos . . .

Celery Seed Dressing

¾ cup white vinegar                                                                

1 cup vegetable oil (canola)                                                                             

1 cup granulated sugar (I reduce this to 3/4 cup)                                                                         

½ teaspoon pepper

1 teaspoon salt

1 tablespoon celery seed

1 cup mayonnaise

1.  Combine vinegar, oil, sugar, pepper, salt and celery seed with a wire whip and mayonnaise.

2.  Blend thoroughly, whisking until mixture is smooth.

3.  Pour into storage container. Refrigerate until ready to serve. 

Other recipes on this blog that use Mom's Celery Seed Dressing include:

Smoked Salmon Salad

Unusual Coleslaw — Orange & Cheddar Slaw