Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
Onions & Herb Rice (Mix)
4 cups uncooked rice
2 1.3-ounce package golden onion soup mix
1/4 cup parsley flakes
1 tablespoon crushed basil leaves
2 teaspoons salt
Combine rice, soup mix, parsley, basil and salt. Place 1-1/4 cups rice
mix into each of four airtight containers or plastic bags.
Preparation instructions: Combine 1 rice mix, 2 cups water and 1
tablespoon butter or margarine (optional) in 2- to 3-quart saucepan.
Bring to a boil; stir once or twice. Lower heat to simmer; cover with
tight-fitting lid. Cook 15 minutes or until rice is tender and liquid
is absorbed. Fluff with fork.
Makes 5 cups rice mix (4 rice mixes).
Nutrition
Each serving provides 108 calories, 2 grams protein, 1 gram fat, 22
grams carbohydrate, 0 gram dietary fiber, 0 milligram cholesterol and
632 milligrams sodium.
http://www.ricecafe.com/recipe3.htm
Donna
Info On Exotic Rices
Recipe By : Appetize-Uncle Ben’s Rice
Serving Size : 1 Preparation Time :0:00
Categories : Hints/Tips/Info
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
ARBORIO RICE:
Italian in origin, arborio rice is a short-grained, creamy-textured,
high-starch rice used almost exclusively for risotto. It mixes well with
cream-based dishes.
BASMATI RICE:
Grown in parts of Pakistan and India, basmati rice is a long-grain rice that
can be found in brown or white varieties. Many believe that this rice is
unequaled in aroma, texture and taste. Basmati rice emits a wonderful,
nutty smell, and elongates, instead of fattens, as it cooks.
JASMINE RICE:
Originating from Thailand, jasmine rice is long-grain rice with a delighful
floral scent and texture. It is scented by the jasmine flower and is ideal
for Thai and Indian cooking. Cooks can enhance jasmine rice with oven-dried
red and green bell peppers, lime zest or almonds. Helpful hint: Jasmine rice
will soften if over-cooked or held too long.
WILD RICE:
Wild rice is not rice, but plump, dark grains harvested from an aquatic
grass that grows in lakes and slow-moving streams. Wild rice adds a hearty
flavor to recipes and goes well with most fish and poultry dishes.
SWEET RICE:
This rice is also known as sticky rice, and is often used to make rice wine
and vinegar. Sweet rice is a short-grain, high-starch, opaque Asian rice,
often used in sushi and common Asian dishes.
SHORT-GRAIN RICE:
A popular rice in Caribbean dishes, short-grain rice is round when cooked
and it’s sticky. It can be paired with a variety of tastes, from black
beans to citrus fruits.
Source: Appetize-A magazine put out by Uncle Ben’s Rice.
formatted to Mastercook by Sarah G.
Caldo Callego (Spanish Vegetable And Sausage Soup)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork Soups
* Mexican
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 Teaspoons Olive oil
1/2 Cup Chopped onion
3 Garlic cloves — minced
1 Quart Water
2 Pkts instant beef broth and — seasoning mix
1 Pkt instant chicken broth — and seasoning mix
6 Ounces Pared and diced potato
1 Cup Seeded and diced canned — Italian tomatoes
1/2 cup Diced carrot
1 Bay leaf
6 ounces Cooked veal sausage — sliced
4 ounces Draines canned chick-peas — (garbanzo beans)
1 cup Cooked chopped kale
1 tablespoon Minced fresh parsley
1/2 teaspoon Oregano leaves
1/4 teaspoon Pepper
In a 3- to 4-quart saucepan heat oil over high heat. Add onion and garlic;
saute until onion is translucent, 1 to 2 minutes. Add water and broth mixes
and stir until dissolved. Reduce heat to low and add potatoes, tomatoes,
carrot and bay leaf; cover and let simmer until vegetables are tender, 35 to
40 minutes. Add remaining ingredients and cook until sausage and chick-peas
are heated through, about 5 minutes longer. Remove and discard bay leaf
before serving.
Makes 4 servings, about 1 1/3 cups each.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
Italian Salad Dressing Mix
Here’s a delicious and easy combination for a winter supper, from Herb
Mixtures and Spicy Blends (© 1996 Storey Publishing). Anna Marie
Nachman of Little Herb ‘n Annie (Drifting, Pennsylvania) offers a
homemade alternative to packaged store-bought Italian dressing mixes.
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried basil
1 1/2 tablespoons garlic salt
1 1/2 tablespoons onion powder
1 1/2 tablespoons salt
3/4 tablespoon paprika
3/4 tablespoon dried dillweed
3/4 tablespoon dried rosemary
1/2 teaspoon freshly ground black pepper
Dash cayenne pepper
Combine all herbs and spices thoroughly.
Yield: About 2/3 cup.
Suggested Uses
To make Italian salad dressing, combine 11/2 tablespoons herb mix with
1/4 cup vinegar, 2 1/2 tablespoons water, and 3/4 cup oil in a
dressing bottle or a jar with tight-fitting lid. Shake well. Let stand
for at least 1 hour to blend flavors. For added flavor, try using your
favorite herbal vinegar or flavored oil.
To make marinade, combine 1 1/2 tablespoons herb mix with 1/2 cup red
wine, 2 teaspoons thyme, 1/2 pound sliced fresh mushrooms, and 1 large
onion, sliced. Great on steak.
Donna
More FOOD STAMPS for all!
But don’t fret, the Democrats (McCain too) will be there to hand out even larger portions for food stamps, because we “need” to save the planet from American Industrialism. Government will grow to double it’s size under both parties, so if you can’t fight ‘em, join ‘em!
So everybody, just belly up to the Gubbermint trough and feed freely from all of that food they will provide, Scot free!
The Rich and those large greedy corporations will pay for it.
Well, we will loose most of those business and Rich people to off-shore interests, but the oconomic boom that will result from all that “green” technology, will more than offset any temporaty loses that will occur. (Trust them)
Yes siree Bob! The Democrats will rescue us all form those filthy Capitalist pigs. So eat all you want and they’ll guarantee us all Big Screen TV’s to boot! Life couldn’t be better!
HERB AND SPICE BLENDS FOR GIFTS
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mixes
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
See directions
To present as gifts, pack mixes into small jars with
lids and labels. Tie jars onto a cookbook filled with
herb and spice recipes. Herbs will keep for 6 months,
tightly closed, in a cool, dry place.
HERB AND SPICE BLENDS (Makes 1/3 cup of each blend)
For Beef: Mix 1 tablespoon coarsely ground black pepper, 1 tablespoon
red pepper flakes, 2-1/2 tablespoons garlic powder and
1 tablespoon dried minced onions.
For Fish: Mix 2 tablespoons dried dillweed, 2 tablespoons crumbled
bay leaves and 2 tablespoons freeze-dried chives.
For Fruit Pie, Spice Cakes and Cookies: Mix 2 tablespoons
ground cinnamon, 1 tablespoon ground nutmeg, 1 tablespoon ground mace,
1 tablespoon ground allspice, 2 teaspoons ground cloves and 2
teaspoons ground cardamom.
For Vegetables: Mix 2 tablespoons dried thyme, 2 tablespoons dried
oregano and 2 tablespoons dried basil.
For Chicken: Mix 2 tablespoons curry powder, 2 tablespoons paprika
and 2 tablespoons dried lemon rind.
For Tomato Sauce: Mix 2 tablespoons crumbled basil, 2 tablespoons
dried minced onions, 1 tablespoon red pepper flakes and 1 tablespoon
crumbled dried oregano.
For Lamb: Mix 1-1/2 tablespoons dried marjoram, 1 tablespoon crumbled
dried rosemary, 1 tablespoon white pepper and 2 tablespoons garlic
powder.
Source: The Joy of Christmas Cookbook
- - - - - - - - - - - - - - - - - -
http://soar.Berkeley.EDU/recipes/
Donna
Victorian Scents!
Scented Potpourri
A Victorian Lady would use potpourri to disguise the odors in her home.
Enjoy making your own potpourri using flowers from your garden.
Mixes:
Citrus and Rose-Scented
Rose and Delphinium
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Victorian Potpourri
*250g(9oz.) dried scented rose petals
*90g(3 1/2oz.) dried delphinium flowers and marigold petals
*large screw top jar
*15ml.(1tsp) dried mint leaves
*5ml.(1tsp) ground allspice
*15ml.(1tsp.) ground orris root
*8 drops rose essential oil
*Mix the petals and flowers together in the jar. Screw lid on tightly
and leave for two or three days in a dark cupboard.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Victorian Potpourri
*20 stems lavender
*15 slices preserved(dried)apple
*5 dried lemons
*1 handful cloves
*20 heads dried pale pink roses
*2 handfuls dried rose buds
*1 handful hibiscus buds
*10 eryngium(seaholly)heads
*large glass bowl
*potpourri essence
*Place all dried ingredients in the glass bowl and mix thoroughly. Add
several drops of potpourri essence to the mixture of materials—the more you
add, the stronger the scent.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Victorian potpourri
*250g(9oz.) dried scented rose petals
*90g(3 1/2) dried lavender and lemon balm
*airtight container
*dried grated peel of 2 large lemons
*5ml(1tsp)ground allspice
*5ml(1tsp)ground orris root
*Mix the flowers and herbs together in an airtight container, add the
lemon peel after two or three days. Add the spice and orris root, shake well,
and leave for a week.
Snack Mixes
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mixes Snacks
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
Text Only:
Snack Mix Base:
5 c Cereal*
1 1/2 c Chow mein noodles OR pretzels
1/3 c Butter or margarine, melted
Snack Mix Ingredients
Tropical:
1 c Cashews OR Macadamia nuts
1 c Coconut chips
1 tb Soy sauce
1/2 ts Garlic powder
1/2 ts Ground ginger
Barbecue:
1 c Peanuts
1 tb Worcestershire sauce
1 ts Barbecue spice
ds Garlic powder
Hot and Spicy:
1 c Peanuts
2 ts Chili powder
1 ts Garlic powder
1 ts Bottled hot pepper sauce
Herbed Pecan:
1 c Pecans; broken
1 tb Dried parsley flakes
1 ts Dried thyme; crushed
1/2 ts Celery salt
1/2 ts Onion powder
Curry:
1 c Peanuts
2 ts Curry powder
1/2 ts Crushed red pepper
1/4 ts Onion salt
Traditional:
1 c Mixed nuts
1 tb Worcestershire sauce
1/2 ts Seasoned salt
ds Garlic powder
*Bite-size wheat, rice or corn squares or shredded wheat cereal; round
toasted
oat cereal (Cheerios); crispy corn and rice cereal bites (Crispix)
Combine desired cereal and chow mein noodles or pretzels in a 13x9x2-inch
baking pan. Stir together melted butter or margarine and desired Snack Mix
Ingredients. Pour over cereal mixture, tossing gently till well coated.
Bake
in a 325F oven about 25 minutes, stirring once or twice. Spread in a large
shallow pan or on foil to cool. Makes about 7 1/2 cups.
from Better Homes and Gardens “Super Snacks” “Mixes to Munch”
Fabulous Cake
This is a fabulous, but simple cake which will bring people back for
seconds. Try using other flavors of cake mixes for a change.
1 pkg. (18.5 oz.) chocolate cake mix
3/4-1 cup water
1/3 cup vegetable oil
3 eggs
1 can (8 oz.) pecan coconut frosting
Mix cake according to directions, but notice the water is being cut back by
25%. Check out the “Rules of Conversion” in the cookbooks for the simple
ways to convert all of your recipes from conventional to microwave. Place
frosting mix in bottom of bundt cake pan or 3 quart casserole with cone.
Place cake mix on top of frosting. Let stand a minute or two before baking.
Microwave on High power (100%) for 10-15 minutes. Cool 5-10 minutes, and
invert on serving dish.
http://www.goodnuke.com/recipes/
Spice Mixes
from Sara’s Kitchen
“They” say that variety is the spice of life. Here is a collection of
24 spice mixes to make and enjoy.
Start collecting your bottles, jars and friends now! Have we got a project
for
you . .
Some of the most expensive items on my shopping list have always been the
spice mixes and seasoning mixes. I really like them because they are so
convenient and quick to use. Ever in search of ways to cut our food
budgets,
Phyllis and I began collecting recipes for homemade spice mixes. We order
our
spices through a co-op where they are packaged per pound (at about the same
cost
as a small jar in the supermarket!) This is where the friend part comes in.
A
pound of herbs and spices can be quite a bit, so it’s really convenient if
you
can find a friend or two to split the order with you. But hold on to those
friends because this is one project where you can’t have too many cooks in
the
kitchen! When putting together the mixes, one person can read the recipe
aloud
as another measures the spice into the jars and yet another serves as a
“gopher”
to arrange the ingredients in order. Yet others can serve on clean-up duty
so
that the mess is cleaned as you go.
I think that this would be a super project for a church circle or group of
friends. But don’t despair if you are “on your own.” Herbs and spices
freeze
well, so, whatever is leftover of your bulk spices can be placed in a
freezer
bag and stored until needed. If you have a green thumb and can grow your own
herbs and spices, then these recipes become even more economical!
To get started, you just need your bulk spices, jars, bowls, measuring
spoons
and cups, a wire whisk to stir the mixes, 2 inch-wide clear tape and several
funnels. The following recipes can be photocopied, cut out, and taped to
the
jars.
Remember that you can control the flavor of the mix by increasing or
decreasing
individual ingredients to suit your family’s tastes. And homemade spice
mixes
make great gifts. Enjoy!
Taco Seasoning Mix Ole’
3/4 cup dried minced onion
1/4 cup salt
1/4 cup chili powder
1 Tbsp. dried oregano
2 Tbsp. each cornstarch, crushed dried red pepper,
dried minced garlic, ground cumin
Add 2 Tbsp. dry mix to 1 lb. ground beef and 1/2 cup water. Heat through.
This Taco Mix makes almost 2 cups of mix, enough for 12 batches using 1
lb.
beef each. I keep LOTS of this on hand to flavor soups, stews, sautéed
chicken
breasts , meatloaves, meatballs, and for bean and cheese tacos as well as
chicken meat tacos.
Mexican Bean Spice Mix
adapted from Recipes to Lower Your Fat Thermostat
Combine in jar:
1/2 cup cumin 1/2 cup chili powder
4 Tb. salt 1-1/2 c. dried minced garlic
4 Tb. black pepper 1-1/2 c. dried minced onions
To make: rinse and sort 1 lb. beans. Soak in 4 c. water
overnight or fast soak (bring to boil, remove from heat,
cover and let sit 1 hour) Pour soaked beans in crockpot
with 2 cups fresh water, 3 Tb. mix &cook until tender.
Before serving, add 1-2 tsp. salt. For refried beans,
mash to desired texture and heat in frying pan.
Italian Seasoning
1/3 c. dry crushed oregano
1/3 cup dry basil
2 Tbsp. rosemary
1/4 cup each thyme, sage, and marjoram
Makes 1-1/4 cups.
Onion Powder and Garlic Powder
Did you know you can make your own onion powder by grinding dried minced
onions?
And garlic powder can be made by grinding dried minced garlic in a blender
or
coffee mill.
Sloppy Joe Seasoning Mix
When I was a child, I always thought the name “Sloppy Joes” was so funny
because my mother’s name is Johanna, but the grownups always called her
“Jo.”
She is the most organized, neat and clean person ever! So I loved it when
we
had “Sloppy Joes!”
T his recipe makes the equivalent of 8 packages seasoning mix .
3 Tbsp. = 1 mix package.
1 cup dried minced onion
3 Tbsp. green pepper flakes
4 tsp. salt
3 Tbsp. cornstarch
4 tsp. instant minced garlic
2 tsp. each dry mustard, celery seed, and chili powder
Add 3 Tbs. mix to 1 lb. scrambled beef, 1/2 cup water
and 1 cup ketchup or crushed tomatoes. If you like sweeter sloppy joes, you
can
add a bit of sugar to mix.
For extra healthy Sloppy Joes, try the recipe using only 1/2 pound ground
beef
and about 1 cup cooked lentils.
Pumpkin Pie Spice
1/4 cup cinnamon
1 Tbsp. allspice
1-1/2 tsp. each ginger
and nutmeg
1 tsp. cloves
Sara’s Poultry Seasoning
(Get ready for the holiday season now! Make a batch and freeze part back)
1-1/2 tsp. Spike or seasoning salt
2 Tbsp. each white or black pepper, parsley,
marjoram, thyme, celery seed,
onion powder, sage, grd. rosemary
1 tsp. each red pepper flakes, dry mustard,
summer savory, coriander, allspice
1 Tbsp. each garlic powder, oregano, grd. ginger
Dos Hermanas Chili Seasoning Mix
Chili is a very regional dish. It can be served over rice, with noodles or
crackers, or substituting cubed pork for the beef. It is great on taco
salad,
over hot dogs, or in a casserole dish topped with cornbread. In my opinion,
it’s delicious any way it is served! Use a rounded 1/2 cup of mix per pound
of
meat. *A note regarding the tomato product. I find it convenient to use
the
cans of chunky crushed tomatoes, but when I have canned or frozen my own
tomatoes, I simply whisk them around in the blender or food processor a bit
before adding them to the recipe.
This makes the equivalent of about 12 packages of chili seasoning mix.
2/3 cup flour
3-1/2 cups minced dry onions
1-1/4 cups chili powder (we like it hot, so I add 2 cups )
3 Tbsp. salt
2 Tbsp. cumin
1/2 cup dried minced garlic
red pepper flakes to taste
3 Tbsp. oregano
Crock pot method: Stir together in large crockpot the following:
2 28 oz cans crushed tomatoes 1/2 cup chili seasoning mix
1/2 to 1 pound cooked, scrambled ground beef
5 to 6 cups cooked beans (pinto, black, kidney or any combination)
picante sauce and fresh onions to taste. Cook several hours on low
Vegetable Seasoning or Broth Mix
1/4 cup each onion powder and dried
parsley flakes
2 Tbsp. each Spike or seasoning salt,
garlic powder and celery seed
2 tsp. each sage, marjoram, thyme,
basil, oregano, pepper, dill weed
1 tsp. summer savory
Stir or shake before each use.
For vegetable broth substitute: use 1
rounded teaspoonful for each cup of water.
For seasoning: just sprinkle a bit on to
vegetables while cooking.
Also good in soups, stews, & casseroles.
Mamma’s Spaghetti Sauce Spice Mix
2 cups dry minced onion 3 Tbsp. oregano
2 Tbsp. dried green pepper flakes 4 tsp. dried basil
1 Tbsp. dry minced garlic 4 tsp. salt
4 Tbsp. dry parsley
2 tsp. each rosemary, thyme, marjoram
OR 1 heaping Tb. Italian seasoning mix
Add 3/4 cup dry mix to 1 lb. cooked ground beef,
3 24-oz. cans of crushed tomatoes, 1 cup fresh or canned mushrooms, one cup
grated zucchini &/or grated carrots, & celery & onions to taste. Allow to
simmer in crock pot all day
or in stock pot on stove an hour or more until flavors blend
& vegetables are soft. Try this using TVP, Ground Meatless,
or substituting cooked lentils for some of the beef. This is also good
cooked
meatless as a marinara sauce. Chicken, beef, beans or cheese can be added
later. Freezes well.
Homemade Chili Powder
2 Tbsp. cumin
1 Tbsp. each cayenne pepper,
garlic powder, onion powder
1 tsp. each allspice, cloves, oregano
Makes about 1/3 cup. We found this one to be less economical than
store-bought
chili powder, so always be sure to figure out prices! This is one project
where
growing and drying your own herbs and spices would be a tremendous benefit.
Down Home Apple Pie Spice
1 Tbsp. ground cinnamon
1-1/2 tsp. ground nutmeg
1 tsp. ground allspice
1/4 tsp. ground cloves
Store, tightly covered, in a cool dry place
Self-Rising Flour
Combine:
1-1/2 c. all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
Mix well. Store in an airtight container.
Homemade Confectioner’s Sugar
Have you run out of confectioner’s sugar and need some FAST? Just whiz:
1 cup granulated sugar
1/4 c. cornstarch
in your blender until mixture is a fine powder.
Use as confectioner’s sugar.
Homestyle Dressing Mix
1 cup onion powder
2-1/2 Tbsp. salt
2-1/2 Tbsp. garlic granules
2-1/2 Tbsp. black pepper
2/3 c. dried parsley
2 tsp. paprika
To make dressing:
Whiz 2 Tbsp. mix with 1 cup mayonnaise and 1 cup buttermilk (or milk or
yogurt)
in blender. If mixture is too runny, you can spoon into the vortex about
1/4
tsp. Xanthan gum (available from most health food stores.)
Cottage cheese, yogurt, or sour cream can be substituted for the mayonnaise.
The Easy Way to Grease Your Pans
In a small jar, mix:
2 parts oil
1 part liquid lecithin
(available at most health food stores)
Use a kitchen “paintbrush” to “paint” the mixture onto tins before baking,
pots
and pans before cooking, cast iron skillets, inside crockpot before cooking,
etc. This substitutes for the expensive aerosol spray cans such as Pam
spray.
I usually use canola oil, but olive oil can be substituted. Be sure to keep
the
oil/lecithin mixture in the refrigerator and keep the little paintbrush in a
plastic baggie in the fridge or freezer. Stir the mixture each time before
using (you may have to microwave it on 40% power for a few seconds to warm
it
up.)
Chinese Five-Spice Powder
Mix and store in an airtight jar:
1 Tbsp. black pepper
1 Tbsp. ground anise
1 Tbsp. ground fennel seed
1 Tbsp. ground cinnamon
1 tsp. ground cloves
Sweetened Condensed Milk
1/3 cup water
3/4 cup sugar
1-1/3 cups instant skim milk powder
3 Tbsp. butter
Heat water and sugar in medium saucepan until sugar dissolves, approximately
5
minutes. Add butter, heat mixture until butter melts. Remove from heat.
Place
instant milk in food processor or blender. Process until well blended.
Makes
about 1 cup sweetened condensed milk. (Use when Eagle Brand is called for
1 can = 1-1/3 cups sweetened condensed milk)
Fines Herbs
1 Tbsp. parsley
1 Tbsp. chives
1 Tbsp. tarragon
1 Tbsp. chervil
Use in egg, vegetable and fish dishes
Mexican Herb Blend
2 Tbsp. chili powder
1 Tbsp. onion powder
1 Tbsp. garlic powder
2 tsp. ground cumin
1 tsp. cayenne pepper
1 tsp. dried oregano
1 tsp. pepper
1 Tbsp. paprika
1 Tbsp. salt
Chocolate Syrup
1 cup cocoa
2 cups sugar
1/4 tsp. salt
1 cup water
1 Tbsp. vanilla
Combine cocoa, sugar; blend until all lumps are gone. Add water and salt.
Mix
well. Cook over medium heat, bringing to a boil. Keep boiling until thick,
stirring to keep from overflowing. Remove from heat. Let cool.
Add vanilla.
This can be waterbath canned for 10 minutes (after water comes to a boil.)
Sara’s Salad Seasoning
1 cup Parmesan or Romano cheese
(we use Kraft free nonfat grated topping)
1 Tbsp. salt
1/4 cup sesame seeds
2 Tbsp. poppy seeds
2 tsp. celery seed
1 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 Tbsp. onion powder
1/2 tsp. dill seed
1/2 tsp. basil
Cajun Seasoning
2 Tbsp. paprika
1-1/2 Tbsp. salt
1 Tbsp. garlic granules
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried leaf oregano
1 Tbsp. dried leaf thyme
1-1/2 tsp. basil
1 tsp. allspice
1 tsp. ground bay leaves
Add to meat, poultry, fish, rice, soups, salads, and eggs for a spicy
Louisiana
cuisine flavor.
Super Soul Seasoning
(like Seasoned Salt)
4 Tbsp. salt
2 Tbsp. black or white pepper
1 Tbsp. cayenne pepper
1 Tbsp. paprika
1 Tbsp. onion powder
1 tsp. garlic powder
We use this on everything that calls for salt and pepper.
These Recipes Found At:
http://www.culinarycafe.com/BB/Forum9/HTML/000104.html
Donna
Camp Recipes
Many meals can be done by advance preparation and cooking at home to help
make camp meals an adventure, not a chore... The chili icon indicates a
great choice.
DUTCH OVEN HOPI INDIAN FRY BREAD
Dutch oven cooking: (Not exactly a low fat desert) In camp ignite about
15-20 charcoal briquets and arrange in a pile in your fire pan. Let burn
until they are covered with ash (about 20 minutes) and put on the oil.
2 cups flour
1/2 cup nonfat dry milk
1 tbs. baking powder
3/4 teaspoon salt
3/4 cup lukewarm water
Stir and knead dough on floured board - cover and let stand for 15 minutes.
Cut up into 8 sections - flatten out to 2 inches thick. Melt crisco or
comparable vegetable oil in a dutch oven so there is about 2 inches depth of
oil. Then drop sections of dough into the hot oil to fry about 2 minutes or
until done. It’s like cooking donut holes. Roll in cinnamon and sugar and
pig out. Gordon G. MacLean
DUTCH OVEN PEACH COBBLER
Ignite 25-30 charcoal briquets in a firepan pileed up and let burn until
they are barely covered with ash (about 20 minutes). In a zip loc bag #1 at
home combine:
2 cups bisquick
2/3 cups sugar
zip-loc bag #2 combine:
1 1/2 cups sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
4 tbsp. cornstarch
In camp: Peel 1 peach per person (in season), or use canned peaches
off-season. Mix contents of bag #2 with 2 cups water in a dutch oven. Bring
to a boil. Stir to dissolve sugar and thicken the syrup. Place peaches into
the mixture and bring to a boil again.
Mix bag #1 with enough water to make a sticky dough. About 3/4 cup water.
Squeeze dough onto hot peaches in dutch oven. Cover with the lid. Place
dutch oven on 5-6 hot charcoal briquets and about 15 briquets on top of the
lid. Don’t peek, and bake 20 minutes. Blow ash off lid before carefully
lifting the lid to check doneness. Enjoy! Barbara B. Sharpe
CLAM CHOWDER
1 pkg. Knorr “Swiss Leek” soup mix
2/3 cup instant potatoes
2/3 cup powdered milk
5 cups water
6 0z. can chopped or minced clams, including juice
Mix all ingredients and bring to a boil. Simmer for 5 minutes or until done.
Bacon sprinkled on top is a nice flavor addition. Barbara B. Sharpe
GOULASH
Zip-loc bag #1: 12 oz. noodles
Zip-loc bag #2: 1 pkg. sour cream mix
1/4 tsp. salt
1/4 tsp. garlic powder and a dash of pepper
4 tbsp. bell pepper flakes
2 tbsp. celery flakes
1 tbsp. paprika
Cut up beef stick, hot dogs, ham, or small can of roast beef is a good
addition but the flavors are good without any extra meat. In camp: Plunge
noodles into 2 qts. boiling water. Cook until done. Pour off most of the
water and add the meat, simmer covered 5-10 minutes, untill thoroughly
heated. Stir often to prevent sticking. Barbara B. Sharpe
BASIC SPAGHETTI
2 1/2 cups water
dash of salt
1 cup spaghetti pasta
2 envelopes tomato soup mix
1 envelope spaghetti sauce mix
Bring water to a boil. Add pasta, cook until almost done. Stir occasionally.
Add soup and seasoning mixes. Stir well to break up lumps. Simmer for 5
minutes or until pasta is done and sauce is well mixed. Stir often to
prevent sticking. Canned meat may be added for variety. Bon appetite!
Barbara B. Sharpe
DUTCH OVEN COBBLER
1 box white or yellow cake mix
1 stick of butter
2 cups water
2 containers cinnimon aplle pie filling
Line dutch oven with foil. Empty pie filling into dutch oven. Empty cake mix
on top of pie mix into dutch oven and spread evenly. Add 2 cups water and
butter. DO NOT MIX. Place dutch oven on 10 coals. Place 8 coals on lid of
dutch oven. Cook about 1 hour. Any type of pie filling can be used. Cherry
filling with chocolate cake makes a great combination! Yummie!
Contributed by Gary Yerkes.
FRIED BANANAS
1 banana for each person
1 spoonful of butter
2 spoonfuls of sugar
1 spoonful of cinnamon.
Put butter in pan. When butter is melted, put in bananas. Add sugar and
cinnamon when banana begins to brown. Eat!
Contributed by Jose Alberto Salas Grageda, jalberto@...
SWEET MUSTARD SAUCE
This meat sauce is great with pork chops, oncolcuts and as a spread on
sandwiches. Our guest on the Middle Fork rave about it.
Ingredients
2 ounces dry mustard
6 eggs
1 cup sugar
1 cup white vinegar
Instructions:
Pour dry mustard and vinegar in sauce pan and stir. Set aside. Break eggs in
a seperate bowl and beat until mixed. Add sugar and beaten eggs to mustard
and vinegar. Stir until mixed. Place over medium high heat stirring
constantly. To hot of heat can scorch the sauce. When cooked at home some
people may prefer to use a double boiler. Bring to slow boil and stir until
mixture thickens. Remove from heat and allow to cool. This sauce lasts a
couple of weeks when refrigerated.
Contributed by Al Bukowsky, Solitude River Trips
MARAVIA DIRTY RICE
This easy to make tasty dish can be part of a larger meal, or can be beefed
up with small chunks of cooked beef, chicken or sausage to make a one dutch
meal — a variation of jambalaya. More or less of any of the many Cajun
seasonings now available at your local grocery store will take you as far
into the flavors of Louisiana Cajun country as your local taste buds dare to
take you.
Chop 2 onions, 1 green bell pepper, 1 red bell pepper, 1/2 bunch of celery.
Cook 8 pieces of bacon in bottom of dutch till crisp. Remove Bacon. Saute
veggies in bacon grease, add cooking oil as needed. Stir in 6 cans beef
consume. 3 cans rice. 1 lg can mushrooms. Cook 40 minutes, til rice is done.
Sprinkle crumbled up bacon on top.
Contributed by Maravia Raft Company
e-mail - Adventure Sports Online
ENERGY BARS: CHOCOLATE SCOTCH BARS
2 cups Graham Cracker crumbs
1 cup chocolate chips
1 cup butterscotch chips
1 cup walnuts chopped
1 can sweetened condensed milk
Mix all together at home, place into a greased 9x9 inch pan, put into oven
at 350 degrees, 30-35 minutes. Cool for 45 minutes. Do not let cool any
longer than 45 minutes or it will stick to the pan. Cut into squares, place
into plastic bag and place in refrigerator. Yummy!
Contibuted by A.T. Acebedo
TURKEY POT STICKERS
Ingredients:
8 ounces lean ground turkey
Fresh ginger, peeled and minced
1 bu. cilantro, chopped
4 scallions, chopped
2 to 5 tbsp. red chili pepper paste
Soy sauce
2 tbsp. extra-virgin olive oil
One package wonton wraps
Instructions:
At Home: Combine first 6 ingredients in a bowl. Season with soy sauce to
taste. Place in a plastic container and freeze.
At Camp: Defrost turkey mixture, if necessary. Lay wonton wraps on a flat
surface. Spoon 1 tbsp. of turkey mixture onto center of each wrap; pinch
edges closed. Heat olive oil in a nonstick skillet. Place wontons in skillet
and saute’ until bottoms are golden brown. Add 3 tbsp. of water to skillet,
cover and let wontons steam 2 to 3 minutes. Remove wontons from skillet.
Serve with soy sauce. Yield: 24 pot stickers.
Recipe from Devin Padgett, formerly of the Cooking School of Aspen.
STEAK FAJITAS
Ingredients:
4 tbsp. extra-virgin olive oil
1 tsp. ground cumin
1 tsp. chili powder
4 garlic cloves, crushed
Juice of one lime
1 lb. skirt or flank steak, sliced
2 peppers, cut into 2-in. pieces
1 red onion, cut into wedges
Flour tortillas
At Home: Combine olive oil, cumin, chili powder, garlic, lime juice, salt
and pepper. Use this to marinate steak and vegetables separately in sealable
plastic bags. Chill. (You may want to freeze the steak and pack it frozen).
At Camp: Thaw steak, if necessary. Heat grill. Thread meat, peppers, and
onions onto skewers, alternating as you go. Grill skewers, turning them
frequently, for 5 to 8 minutes. Serve with tortillas and desired toppings.
Serves 4.
Emergency Sausage
Ingredients:
1 lb. ground meat (You’re choice!)
1 tsp. salt
1 tsp. pepper
1 Tbsp. non-fat dry milk (for extra lean meat, as a binder)
Simply mix the ingredients into the meat, if you can, let it stand in the
cooler overnight to better let the spices blend into the meat, or you can
form patties and cook immediately.
This by all means is not a hard set recipe. For a more Southern taste, add
some peppers (seeded and finely diced) to the mix. For a more Northern
taste, add some Mapleine and brown sugar. For a Mediterranean flair add some
Italian spices. Whatever you’re taste, have some fun with it and be
creative! With extra lean meat, adding some powdered dry milk will act as a
binder. The beauty of this recipe is that you can use any kind of ground
meat. It doesn’t have to be pork.
The Next Best Thing To Jam
Before you go to make anything in camp- always check with the Camp Cook who
usually is responsible for the stapples. You short the cook and he/she will
have to short someone else!
Ingredients:
Sugar
Non-flavored gelatin
Cinnamon
Berries, or seasonal fruit
Let’s say your little helpers go out and pick a bucket of berries while you
are trying to fix a meal. This works for me!. After you get the berries, put
them in a pot and cover with just enough water so they begin to float. Put
them on the stove to boil, stirring occassionally. Once the berries begin to
burst add sugar to taste (about one cup). Put about 1/4 tsp. of cinnamon per
2 qts. berries and continue to boil. The mix will try to thicken but, at
this time it’s more like a syrup. Remove from the heat and mix in the
gelatin ( as to the instructions on the label) and allow to cool.
Grilled Marinated Flank Steak
Ingredients:
Flank Steaks (1-2 lbs feeds 2-3 people)
1 cup soy sauce
4 garlic cloves
1 cup olive oil
1/2 cup vinegar
2 Tbls. sugar
2 Tbls. honey
Pinches of salt and pepper
1/2 tsp. each of thyme, parseley, oregano
Hot sauce (optional to taste)
Crush garlic cloves then combine in coverable bowl with other ingredients.
Place flank steak into marinade and cover bowl.
Grill and slice thinly. Serve with mushrooms, peppers (red, yellow or
green), onions that have been steamed in tin foil on the grill with olive
oil, salt and pepper.
Condiments include hot sauce and or homemade BBQ sauce.
Ranch Style Dutch Oven Potatoes
Ingredients:
30-35 golf-ball sized new red potatoes
1 medium onion
1/2 stick butter
1 pkg. dry ranch dip mix
Spray Dutch Oven with Pam spray. Wash potatoes,do not peel, cut in half and
place in bottom of dutch oven. Chop onion and place on top of potatoes.
Place chuncks of butter on top of potatoes and onions. Sprinkle Ranch dip
mix over all.
Bake 30-45 minutes.
Any kind of potatoes can be used. If using regular sized potatoes they
should be cut into medium sized chunks. Baby carrots can also be added if
desired.
Grilled Salmon
Ingredients:
1 1/2 lbs. salmon
1/2 soy sauce
1/2 cup olive oil
4 cloves chopped garlic
Combine oil, soy sauce and garlic and marinate salmon for 1 hour. Cook
salmon over the fire and you’re in for a tastebud treat. Use the same
ingredients and marinate some of your favorite vegi’s and cook them over the
fire for a wonderful side to go with the salmon.
Fruit Medley
Ingredients:
1 can peach or apricot pie filling (21 oz.)
2 cans (15 oz. each) fruit cocktail,drained
1 can (20 oz.) pineapple chuncks, drained
1 can (15 oz.) mandarin oranges, drained
2 medium bananas, sliced
Combine pie filling and canned fruits. Cover and refridgerate if possible,
not good at room temerature. Stir in bananas just before serving.
Yeild: 12-14 servings
Found in “Taste of Home Cooking”
http://www.adventuresports.com/asap/camping/recipe.htm
Donna
Hair Shampoo
1 quart Water
1 to 2 oz Castile soap shavings or liquid
Heaping teaspoon of:
Sage
Nettle
Maiden hair
Southernwood
Peach Leaves
Bring water to a boil and remove from heat. Add herbs and allow to
steep for 15 to 20 minutes. Strain and add castile shavings while the
liquid is still warm enough to dissolve them.
~~~~~~~~~~~~~~
Oily Hair Shampoo
Powdered Orris Root
The superfluous oil is absorbed by sprinkling the hair thoroughly with
powdered Orris. After 5 or 10 minutes, this powder may be brushed out.
If applied in the evening, it may be left on during the night, and
brushed out in the morning. It may also be used by anyone suffering
from a cold, or for any reason where a wet shampoo is inadvisable.
~~~~~~~~~~~~~~~~~
Quick Herbal Shampoo
“Fastest and easiest way to make an herbal shampoo, mix strong
infusion of a hair herb with a mild shampoo.”
1 heaping teaspoon dried Sage, Rosemary, or Stinging Nettle or dried
Chamomile flowers or any other herb used for hair
1/4 c boiling water
1/4 c baby or other mild shampoo
Add herbs to the water (creating an infusion). Allow to steep for 30
minutes. Strain and mix into shampoo.
~~~~~~~~~~~~~~~~~~~
Herbal Castile Shampoo
Pure Castile soap is made from olive oil. It can be obtained
solid,powdered, liquid, or flaked. It cleans well, rinses easily, and
is much gentler. Use chamomile if your hair is light; sage if it is
dark. Add any additional hair herbs which pleases you to reach your
goal.
1/4 c dried Chamomile flowers or Sage leaves
2 Tblspns dried Rosemary leaves
1 Tblspn dried peppermint
2 1/4 c distilled water This is important for those who have hard
water
2 ounces Castile soap
3 drops of peppermint or eucalyptus oil
2 Tblspns vodka
Bring water to a boil and make an infusion of the herbs. Let steep for
30 minutes. Strain well and place in saucepan. Add the soap until it
disolves completely or mixes in well (if you are using the liquid
form). Bring mixture to a low simmer and stir often. Let mixture cool;
it should be thin and creamy. Mix the drops of peppermint or
eucalyptus with the vodka and stir into the shampoo mixture. Pour
mixture into a jar and cap it. Let stand in a warm place for 3 or 4
days before using.
~~~~~~~~~~~~~~~~~~~
Cherry Bark Conditioner
Results have been seen after 30 days’ use.
Wild Cherry Tree bark
Water
Boil the bark over a low flame for 20 minutes. Strain and let cool.
Apply as final rinse.
***Ragwood may also be used in the same way.
~~~~~~~~~~~~~~~~~~~~~
Parsnip Rejuvenator
Restores the gloss to the hair and is reputed to stimulate growth.
1 Choppedp Parsnip Root
1/2 teaspoonful of Parsnip Seeds
1/4 cup Olive Oil
Boil for 5 minutes, strain and allow to cool.Rrub into the scalp and
hair.
~~~~~~~~~~~~~~~~~~
Nettle Tea Tonic
Will make hair soft and glossy
Nettles
1 quart water
Bring the water to a constant simmer and add a handful of nettles. Let
simmer for 2 hours. I never boil herbs but this is interesting still.
Strain when cool and bottle for use. Apply to scalp every other night.
Note: This must be prepared fresh every few days, as it will not keep
for prolonged periods of time.
~~~~~~~~~~~~~~~~~~~~
Herbal Egg Conditioner
2 tspns Lemon juice
1 heaping tspn Honey
1 Egg
2 - 3 drops Rosemary Oil
1/4 cup Safflower or other veggie oil
Add the lemon juice and honey to the egg and beat together. Pour
mixture into top of double boiler and heat. Stir until it is warm and
creamy. Let cool. Mix the rosemary oil in the vegetable oil and slowly
add it to the egg mixture. Whip as you mix the two.
**1/4 cup oil and Rosemay Oil can be substituted with 1/4 Herbal
Conditioning Oil alone.
~~~~~~~~~~~~~~~~~~~~~~
Herbal Conditioning Oil
1/2 c dried Chamomile flowers
1/4 c dried Rosemary leaves
1 c Safflower oil
Place herbs in double boiler and add the oil. Heat the mixture for 30
minutes and then pour into a wide-mouthed jar. Cover the jar with
muslin and hold in place with rubber band. Let jar stand a week or so.
Stir every day. When the oil has a pronounced aroma strain it into a
clear container.
To use: Warm 1/3 to 1/2 cup of oil (depending on your hair length and
thickness) over very low heat for a few minutes. Spread the warm oil
through your hair with your fingers until it is fully coated. Cover
and apply warm or hot towel. Treat your hair for 20 to 30 minutes.
Shampoo as normal.
~~~~~~~~~~~~~~~~~~
Bouncing Bet Natural Shampoo
This is a lathering herb (due to it’s high content of saponnin) often
called “soapwort”. If you are using the powdered version - please use
only 2 Tblspns. Expect to see less suds than you would see with your
commercial shampoos. Also take heed that some people experience
sneezing when using this herb.
3 Tblspns dried bouncing Bet herb
1 1/2 Tblspns dried Sage leaves
1 tspn pure-grade borax (can be purchased at drugstores)
2 c boiling water
Place bouncing Bet, Sage, and borax in a heat-proof jar or other
container you can cover tightly. Pour the oiling water and stir well.
Let the mixture steep while being loosely covered until it is cool.
Cap the container and shake well. Let stand for a day and shake often.
Strain and use in small amounts.
~~~~~~~~~~~~~~~~~~~~~
Magic and Medicine of Plants, Reader’s Digest; Reader’s Digest Assc.
New York,1996
Nature’s Medicines, Richard Lucas, Parker Publishing New York,1966
http://www.angelfire.com/journal/nutrients/Recpass.html
Donna
Bouquet Garni Seasoning
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Spice Mixes/Marinades/Rubs
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 tablespoon dried parsley
1 tablespoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1/2 teaspoon ground bay leaves
Combine parsley, thyme, oregano, rosemary, basil, and bay leaves; store
in an airtight container. Use in stews and soups or with fish, poultry, and
vegetables. Makes 3 tablespoons.
Five-Spice Powder Blend
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Spice Mixes/Marinades/Rubs
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 teaspoons anise seeds — crushed
2 teaspoons freshly ground pepper
2 teaspoons fennel seeds — crushed
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground allspice
Combine anise seeds, pepper, fennel seeds, cloves, cinnamon, ginger,
and allspice; store in an airtight container. Use to flavor fish or pork.
Makes 1/4 cup.
Greek Seasoning Blend
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Spice Mixes/Marinades/Rubs
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 teaspoons salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon pepper
1 teaspoon beef bouillon granules
1 teaspoon dried parsley
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine salt, oregano, onion powder, garlic powder, cornstarch, pepper,
bouillon granules, parsley, cinnamon, and nutmeg in an airtight container.
Use with steaks, pork chops, chicken, or fish. Makes 1/4 cup.
Herbs Seasoning Blend
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Spice Mixes/Marinades/Rubs
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 tablespoon dried thyme
1 tablespoon dried oregano
2 teaspoons rubbed sage
1 teaspoon dried rosemary
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried parsley
Combine thyme, oregano, sage, rosemary, marjoram, basil, and parsley;
store in an airtight container. Use in omelets and to season fish,
vegetables, or chicken. Makes 1/4 cup.
Caramel popcorn, popcorn balls, and other popcorn mixes are often a part of
Halloween celebrations. Here’s an easy microwave technique for creating a
homemade version of Cracker Jack. You can even find prizes at party or toy
stores and wrap them up with the popcorn.
* Exported from MasterCook *
Honeyed Popcorn and Peanuts
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Miscellaneous
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 3-1/2 ounce package salt-free microwave popcorn
1 1/2 cups roasted salted peanuts
2 tablespoons butter
2 tablespoons honey
1/2 teaspoon ground cinnamon
6 small paper bags — (optional)
Prepare popcorn according to package directions. Place in bowl. Add peanuts
and set aside. In a 1-cup microwavable measuring cup, combine butter, honey,
and cinnamon. Microwave on high (100 percent) until butter is melted (30 to
60 seconds). Stir to combine. Drizzle butter mixture over popcorn mixture.
Toss to coat, pour into bowl and serve warm. Or divide popcorn among 6 small
paper bags; set filled bags in microwavable dish and reheat in the microwave
on high until warm. Just before serving, add plastic-wrapped party favor to
each bag, if desired.
Curry
These mixes begin with ground spices which may be purchased in bulk,
but they may have been sitting on the shelf in the store for some time
before you buy them. For freshness, it is better to use ground spice
from a can or you can purchase whole spices and grind them yourself,
using a spice grinder or a coffee grinder (not one that you’re using
for coffee). Store mix in a tight-lidded jar in a dark place.
Mild Curry Blend
A mild blend and a good starting point for experimenting.
4 tbsp ground coriander
3 tbsp ground turmeric
2 tbsp ground cumin
1/2 tbsp garlic powder
Pungent Curry Blend
This starts with the basci four but adds ginger, mustard and black
pepper for pungency; red chili powder for sharpness and cardamom for
an additional aromatic sweetness.
4 tbsp coriander
2 tbsp turmeric
1 1/2 tbsp cumin
1 tbsp fenugreek
1 1/2 tsp each black pepper, poppy seeds, ginger, red chili
3/4 tsp dried mustard
1/2 tsp cardamom
~Susan Wittig Albert, reprinted with permission from Marvelous
Mustards and Curious Curries
“An Herbal Feast” by Risa Mornis
Donna
Brandied Spice Coffee - yields 8 servings
1/3 c ground coffee
1/2 tsp Brandy Extract
1 1/2 cinnamon sticks (3-4”)
1/4 tsp whole cloves
1/4 tsp whole allspice
1. To make mix: Place coffee in processor. With motor running, add
brandy extract. Stop motor; scrape sides. Process an additional 10
seconds. Combine with remaining ingredients. Store in refrigerator.
Makes enough mix for 8 6 ounce servings.
2. To make coffee: In an automatic drip coffeemaker, place mix in paper
filter and add 6 cups water.
Apple-Pie Spice
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Mixes Spices
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/4 cup cinnamon
2 tablespoons ground nutmeg
2 teaspoons ground ginger
1. Add 1 tsp. per pie to apple-pie filling.
2. Stir into applesauce.
3. Stir into crumb topping for coffeecake.
4. Heat with apple cider. Pour through coffee filter lined strainer before
drinking.
5. Simple Spice Cookies: Sprinkle over sliced refrigerator sugar cookie
dough before baking.
6. Keep in mind for gifts. Just put them in a pretty jar, and attach a few
recipe suggestions with a ribbon.
Makes about 1/2 cup.
MC Formatted by Donna
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