Instructions: Makes 3 tablespoons dry mix

Combine flour, onion flakes, chili powder, salt, cumin, sugar, cayenne and garlic powder.

To use: Brown 1 pound ground beef in a skillet. Add 3 tablespoons dry mix, 1 15-ounce
can tomato sauce, 1/2 cup water and 1 15-ounce can kidney beans, including liquid.

Bring ingredients to boil. Reduce heat and simmer at least 20 minutes, covered. Stir often.

Makes 6 to 8 servings.

Tips:
* Store homemade mixes in airtight, moisture-proof containers or in resealable freezer bags. Swedberg prefers sour cream and cottage cheese containers; for large batches, she uses ice cream buckets and deli containers.

* Mixes containing shortening or bread crumbs will stay fresh for six months. Spice mixes will stay fresh longer, but tastes and aromas may decline with age. Freezing extends shelf life.

* An empty shoe box works well as a "filing cabinet" for plastic freezer bags filled with dry mixes.

* Label mixes as you prepare them. Include the name of the mix, date assembled and use instructions. Try self-adhesive labels or a small square of paper taped to the container.

* Assembly will go more quickly if you use two sets of measuring utensils: one for dry ingredients and the other for shortening.

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