Dry Mixes... these mixes are not for canning, but may be stored in canning jars.
Tex-Mex Seasoning Mix Recipe
Found on tasteofhome
2 tablespoons dried parsley flakes
4 teaspoons dried minced onion
4 teaspoons chili powder
3 teaspoons dried minced chives
3 teaspoons ground cumin
ADDITIONAL INGREDIENTS FOR TEX-MEX DIP:
1/2 cup mayonnaise
1/2 cup sour cream
ADDITIONAL INGREDIENTS FOR TEX-MEX CHICKEN:
7 cups uncooked wide egg noodles
1 package (16 ounces) process cheese (Velveeta), cubed
1 cup (8 ounces) sour cream
2 tablespoons milk
3 packages (6 ounces each) ready-to-use Southwestern chicken strips
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1. In a small bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield:about 6 tablespoons.
2. To prepare dip: In a small bowl, combine the mayonnaise, sour cream and 4-1/2 teaspoons seasoning mix. Serve with corn chips.Yield: about 1 cup.
3. To prepare chicken: Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the process cheese, sour cream and milk. Cook and stir over medium-low heat until cheese is melted. Add the chicken, beans, tomatoes and 2 tablespoons seasoning mix; heat through.
4. Drain noodles; add to sauce and toss to coat. Yield: 7 servings.