How to do it:
Melt the butter over medium heat and add the flour. Cook for 6-7 minutes stirring constantly until the roux is a blond color.

Heat the milk in a separate pan until it’s nearly boiling. Add the hot milk one cup at a time to the roux, whisking constantly. Bring to a boil. Cook for 10 minutes whisking constantly. Remove from heat and set aside until ready for use.

• 1 cup nonfat dry milk
• 1 3/4 cups warm water

How To Do It:
Whip until smooth.

Yield:
12 ounces

1. Buy yeast in bulk. If you use enough of it, please consider buying a jar instead of individual packets. A 1/4 ounce packet is roughly the equivalent to 2 1/4 teaspoons.
2. Store the yeast in an airtight container in a cool, dry place (such as a pantry of refrigerator.) After the jar has been opened, close it tightly and store at the back of your refrigerator away from drafts.
3. Use before it expires. Yeast loses its potency as it ages.
4. Proof yeast. To check the yeast’s potency, combine 1 teaspoon sugar, 2 1/4 teaspoons yeast and the warm water (100-110 degrees) the recipe calls for in a measuring cup and let stand for 10 minutes. If the yeast begins to foam, then it’s fine.

Keep at room temperature for 24 to 48 hours. The mixture will bubble up and should be stirred down and then placed in the refrigerator. Stir daily with a wooden or plastic spoon. On the fifth day, you will need to feed the sourdough starter. Add 1 cup flour, 1 cup of milk and 1/2 cup of sugar and stir well. On the tenth day, take out 2 cups of the starter for baking , then feed same ingredients as on the fifth day to keep starter going.

The sourdough starter can be used to make bread, pancakes, etc.

Ingredients

• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons dried oregano leaves
• 2 tablespoons dried sweet basil
• 1 tablespoon dried thyme leaves
• 1 tablespoon black pepper
• 1 tablespoon white pepper
• 1 tablespoon cayenne pepper
• 1 tablespoon celery seed
• 5 tablespoons sweet paprika

How to do it:
Mix the ingredients and use it. I use it on meat, poultry, pork and in various gumbos, stews and jambalaya

Ingredients:

Combine the two ingredients and let stand for 5 minutes. With today’s pasteurized milk, it’s the only way to make sour milk. Enjoy. Well, don’t try to enjoy it on your morning cereal.