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."

Makes 4 1/2 cups, enough for 1 batch of brownies

Combine flour, sugar, cocoa and salt; cut in shortening. Store in airtight container at room temperature for up to 6 months.

To make brownies: Preheat oven to 350 degrees. Beat 4 eggs and 1 teaspoon vanilla until foamy. Add 4 1/2 cups dry mix and 1 cup chopped nuts and stir until well-blended. Pour into 9-by-13-inch pan. Bake for 25 minutes. Cool and serve. Makes 24 brownies.

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.