Recipe of the Week: Anita’s Basic Seasoned Flour

This is a family multipurpose standby that yields about 5 cups of flour mix that can be incorporated into many meat recipes– most often as a flour in which to dredge or roll various meat cuts before baking or cooking. But it can also be incorporated into meat-based soups, or for use in dough to include in meat pies and pasties. (For the latter, add more unseasoned flour, unless you want a really peppery flavor.)

Note: This flour can be stored refrigerated in a tightly-sealed container for many weeks.

You can greatly reduce the quantity of salt, for low-salt diets.

  • 4 C All-Purpose Flour
  • 1/4 Cup of Salt
  • 2 T Fresh Ground Pepper
  • 2 T Dry English Mustard (Powder)
  • 1 T Paprika (or less, to suit your taste)
  • 1 tsp Dried Basil
  • 1 T Chervil (aka French Parsley)
  • 1 tsp Thyme
  • 1 tsp Parsley Flakes
  • Sift flour, salt, pepper, mustard powder, and paprika together.
  • Stir in the herbs.
  • Store in an airtight container, refrigerated.

Typically, we use this to dredge pork chops, chicken, beef round steak, or beef chuck steak, cut into pieces.  (After dredging, brown the meat in a skillet , put it in a baking dish, cover with foil and place in a 350 F oven for 30 to 60 minutes.)

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!


  1. This reminded me of a great cookbook I have had since the early 80’s: Make a Mix Cookery, by Karine Eliason, Madeline Westover, and Nevada Harward.

    It’s full of all kinds of mixes, with varying storage times, to be made ahead. It’s a great resource, and includes many recipes in which to use the mixes as well.

    There is also a “sequel” called More Make a Mix Cookery, as well as a compilation of the two.

  2. Make A Mix….more collectible than most handguns. Watch for them at yard sales and estate sales this spring. It and Carla Emery’s books are two prepper standards all homes should have
    Author Shelby Gallagher include Make a Mix in her novels, since recipes like Anita’s, above, and MakeA Mix are great for sealing for 1-2 year storage or freezing for linger longer term.

Comments are closed.