Cream of "anything" mix

Makes the equivalent of 9 cans

2 cups nonfat powdered milk
3/4 cup cornstarch
1 tsp basil leaves
1 tsp thyme leaves
2 T. dried onion flakes
1/2 tsp pepper
1/4 cup instant chicken bouillon

To make 1 can of soup:
1/3 cup dry mix
1 1/4 cup cold water

Mix in sauce pan and cook until thickened

Taco Seasoning

6 T. dried minced onion
2 1/2 T. salt
2 T. chili powder
1 1/2 T. flour or cornstarch
2 tsp red pepper flakes
2 tsp garlic powder
1 tsp oregano
2 T. cumin

Combine and store (don't blend)

Creamy Taco Dip
1/2 cup sour cream
1/2 cup mayo
1 tsp lime juice chopped cilantro (optional)
1 T. dry taco seasoning mix

Italian Seasoning

2 T. garlic salt or powder
2 T. dried minced onion
2 T. sugar
4 T. dried oregano
2 tsp black pepper
1 tsp dried thyme
2 tsp dried basil
2 T. dried parsley
1/2 tsp. celery salt
4 T. salt
1/2 tsp paprika

Blend ingredients in food processor.

Italian Salad Dressing
1/4 plus 2 T. white vinegar
2/3 cup canola or veg. oil
2 T. water
1 1/2 T. dry Italian Seasoning Mix

Whisk together until smooth.

Ranch Dressing Mix

8 T. dried parsley
2 T. dried minced onion
1 T. dried chives (optional)
2 T. black pepper
2 T. garlic powder
1 tsp paprika
2 tsp thyme
2 tsp oregano
3 tsp salt
2 tsp seasoning salt
2 tsp dried dill
1/2 tsp cayenne pepper

Place all ingredients into a food processor or blender and blend until smooth.

Dip:
1/2 cup mayo
1/2 cup sour cream
1 tsp. lemon juice
1 T. dry ranch mix

For dressing add milk or buttermilk to desired consistency.

Rice Pudding

Creamy R2-3 c. cooked rice (brown or white will do--whatever day old rice you have around will work)
1 1/2 t. nutmeg
3/4-1 c. sugar (depending how sweet you like it)
2 t. vanilla extract
1/2 t. salt
1 1/2 t. cinnamon
1 c. raisins (optional)
2 eggs
4 c. water
1 c. dry non instant powdered milk
In a saucepan, combine the sugar, nutmeg, cinnamon, and powdered milk together until combined. Add the 4 c. of hot water (from the tap) to the pan and bring mixture to a low boil on medium heat. Do not boil on a high temperature or you could burn the mixture. Simmer on low for 5-10 minutes or until mixture begins to chicken. Once the mixture is combined, add the cooked rice to the pan and stir. In a small bowl, beat the eggs and then slowly temper the eggs with some of the hot rice mixture. Once the eggs have been warmed through,a dd them to the rice pudding and mix continually for another 3-5 minutes. The eggs will thicken the pudding as you continue to simmer. Once the pudding is to your desired thickness, you can serve warm or cold with whipped cream. Garnish with a dash of nutmeg.