How to Make Four Popular Mixes to Slash the Soaring Prices

They’re convenient and tasty, but have you ever considered the high cost of your favorite prepared mixes and spices?

In less time than it takes you to run to the market to pick up a box of Rice-a-Roni or Shake‘N Bake, you can make it yourself and save a bundle in the process.

With each of these “copycat” recipes, I’ve indicated the branded product (with all of its mystery and often unpronounceable ingredients) in my grocery store, at this writing. It’s difficult to say for sure what these recipes will cost by comparison because there are so many variables, but I can assure you it’s nickels and dimes, not dollars!

Lipton Onion Soup Mix

• 3/4 cup dry minced onion
• 1/3 cup beef bouillon powder
• 4 teaspoons onion powder
• 1/4 teaspoon crushed celery seed
• 1/4 teaspoon sugar

Combine all ingredients. Store in tight fitting container. About 5 tablespoons of mix equal one 1.25-ounce package. To make Onion Dip: Mix 5 tablespoons with one pint (16 oz.) sour cream.

The real thing: $1.99 for a 2-oz. packet!

Rice-a-Roni

• 2 cups uncooked rice (not instant or Minute Rice)
• 1 cup broken vermicelli pasta pieces (find this in the pasta aisle)
• 1/4 cup dried parsley flakes
• 6 tablespoons instant chicken OR beef bouillon powder/granules
• 2 teaspoons onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme

Shake or stir dry mixture well. Store in airtight container. Place 1 cup mix and 2 tablespoons butter or margarine in a heavy saucepan with 2 1/4 cups water. Bring to a boil. Cover and reduce heat. Simmer for 15 minutes or until rice is tender.

The real thing: $2.00 for 5.9-ounce box, or $.34 per ounce)

Shake’N Bake

• 2/3 cup non-fat dry milk powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon dry mustard
• 2 teaspoons paprika
• 2 teaspoons chicken-flavored bouillon granules
• 1/2 teaspoons poultry seasoning

Shake 2-1/2 pounds bone-in chicken or 2 pounds boneless skinless chicken breast halves, moistened—1 to 2 pieces at a time—in a plastic bag with this coating mixture. Discard any remaining mixture and bag. Bake at 400 F in an ungreased or foil-lined baking pan until cooked through. Bone-In: 45 minutes. Boneless: 20 minutes. Do not cover or turn chicken during baking. Yield: This recipe will coat a good-sized chicken or several fish filets.

The real thing: $2.99 for 4.5 oz. box, or $.67 per oz.

Emeril’s Original Essence

• 5 teaspoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Mix together and store in a tightly covered container. Be sure to yell “BAM!” when dispensing onto everything from meat and poultry to vegetables and side dishes.

The real thing: $10.71 for a 2.8 oz. bottle, or $3.82 per ounce.

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Originally published at everydaycheapskate.com.