Makes 4 1/2 cups dry mix

The following recipes and tips were in an article in the Food Day section of the Oregonian. They are from Marnie Swedberg, author of "Marnie's Kitchen Shortcuts."

Combine basil, bread crumbs, celery salt, garlic powder, paprika, pepper and salt. Store in airtight container at room temperature for up to 6 months.

For chicken: Combine 1 cup mix with 1/2 teaspoon dried sage and 1/2 teaspoon dried thyme in a gallon-size plastic bag. Shake cut-up chicken pieces in mixture and arrange in ungreased baking dishes. Bake at 350 degrees for 1 1/4 hours, turning once during cooking.

For beef or veal: Combine 1 cup mix with 1/2 teaspoon oregano flakes in gallon-size plastic bag. Shake individual steaks in mixture and bake on greased baking sheets for 1 hour at 300 degrees.

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.