Directions
- 1Add a half a cup of milk powder into a quart jar.
- 2Add a fourth a cup of butter powder.
- 3Add a fourth a cup of shelf-stable Parmesan cheese powder.
- 4Add two teaspoons of parsley.
- 5Add one teaspoon of basil.
- 6Add one teaspoon of oregano.
- 7Add one teaspoon of garlic powder.
- 8Add one teaspoon of chicken bouillon powder.
- 9Add a half a teaspoon of onion powder.
- 10Add a half a teaspoon of black pepper.
- 11Top this all off with 8 ounces of angel hair pasta (broken in half if using full-length pasta).
- 12Vacuum seal the lid to keep it fresh until ready to use.
- 13Print out a label for the jar to identify its contents and creation date.
- 14Print out the directions for cooking on the back of the jar.
Ingredients
- 0.5 cup milk powder
- 0.25 cup butter powder
- 0.25 cup Parmesan cheese powder
- 2 teaspoons parsley
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon chicken bouillon powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon black pepper
- 8 ounces angel hair pasta
Equipment
quart jarvacuum sealer (optional)
Tips
- Use shelf-stable Parmesan cheese powder.
- Break full-length angel hair pasta in half to fit the jar.
- Vacuum seal the jar lid for freshness.
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