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Ingredientes
- 1/3 c. Granulated sugar
- 1/4 tsp Salt
- 1/4 tsp Celery salt
- 1/8 tsp Onion pwdr
- 1/8 tsp Dry mustard Sprinkle of pepper
Direcciones
- Makes 1/3 c. dry mix
- Combine sugar, salt, celery salt, onion pwdr, mustard and pepper. Store indefinitely in an airtight container at room temperature.
- To make coleslaw: Mix 1 Tbsp. plus 2 tsp. dry mix, 2 Tbsp. water and 1/3 c. regular, low-fat or possibly fat-free mayonnaise. Pour mix over 4 c. shredded cabbage and stir well. Refrigeratefor at least 4 hrs before serving.
- Tips:* Store homemade mixes in airtight, moisture-proof containers or possibly in resealable freezer bags. Swedberg prefers lowfat sour cream and cottage cheese containers; for large batches, she uses ice cream buckets and deli containers.
- * Mixes containing shortening or possibly bread crumbs will stay fresh for six months. Spice mixes will stay fresh longer, but tastes and aromas may decline with age. Freezing extends shelf life.
- * An empty shoe box works well as a "filing cabinet" for plastic freezer bags filled with dry mixes.
- * Label mixes as you prepare them. Include the name of the mix, date assembled and use instructions. Try self-adhesive labels or possibly a small square of paper taped to the container.
- * Assembly will go more quickly if you use two sets of measuring utensils: one for dry ingredients and the other for shortening.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 70g | |
| Calories 263 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.05g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 606mg | 25% |
| Potassium 59mg | 2% |
| Total Carbs 67.72g | 18% |
| Dietary Fiber 0.4g | 1% |
| Sugars 67.16g | 45% |
| Protein 0.2g | 0% |
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