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.

Ingredients

• 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

Directions

• Sift flour, salt, pepper, mustard powder, and paprika together.
• Stir in the herbs.
• Store in an airtight container, refrigerated.

Notes

Typically, we use this to dredge ^[1] 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.)

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