Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

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."

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."

Red Wine Pasta Dough

3 1/2 cups flour - (to 4 cups)
4 eggs
1/2 tsp extra virgin olive oil
2 Tbsp sangiovese wine - (to 3 Tbsp)

Mound 3 1/2 cups of the flour in the center of a large wooden cutting
board. Make a well in the middle of the flour and add the eggs, olive
oil and sangiovese. Using a fork, beat together the eggs, oil and wine
and begin to incorporate the flour, starting with the inner rim of the well.

As you expand the well, keep pushing the flour up from the base of the
mound to retain the well shape. The dough will come together when half
of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your
hands. Once you have a cohesive mass, remove the dough from the board
and scrape up and discard any leftover bits. Lightly reflour the board
and continue kneading for 6 more minutes. The dough should be elastic
and a little sticky.

Wrap the dough in plastic and allow to rest for 30 minutes at room
temperature. Roll or shape as desired.

This recipe yields about 1 pound of pasta

Submitted by: Darlene

Pici

Pici # 1

3 cups unbleached all purpose flour, plus additional if needed
1 teaspoon salt
1 cup warm filtered water
1 teaspoon extra virgin olive oil

Pici # 2

2 1/2 cups finely ground durum semolina flour, plus additional if needed
1 teaspoon salt
1 cup warm filtered water
1 teaspoon extra virgin olive oil

Place the four and salt in the bowl of a food processor fitted with the
steel blade and whirl the mixture to blend. With the motor running,
slowly pour the water through the feed tube. Add the olive oil and
continue processing until a ball of dough is formed that is moist and
holds together. If the dough seems too dry, add a few drops of water
and pulse.

Gather up the dough and knead it for a few minutes on a wooden surface,
adding a little flour only if the dough is sticking to your hands.
Cover the dough with a bowl and let it rest for 30 minutes.

Divide the dough into quarters and work with one piece of dough at a
time; keep the remaining pieces covered.

Flatten the dough slightly with a rolling pin, then thin it in a
hand-crank pasta machine or us a rolling pin. Do not make the dough too
thin. If using a pasta machine, thin the dough to the next to the last
setting.

Cut the dough using the vermicelli or fettucine cutter. the dough is
very stretchy and resilient. Place the pici on clean kitchen towels or,
to dry for long-term storage, hang the pici over dowel rods.

Cut pici either 1/8 or 1/4 inch wide.

Note: Both versions of pici can be made ahead, dried on dowel rods, and
saved for future use. Pici will keep for months in a cool place loosely
covered with aluminum foil.

This recipe yields 1 1/4 pounds.

Submitted by: Darlene

Pasta Dough for Agnolotti

1 3/4 cups (8 oz) all purpose flour
6 large egg yolks
1 large egg
1 1/2 tsp olive oil
1 Tbsp milk

Mound the flour on a board or other surface and create a well in the center,
pushing the flour to all sides to make a ring with sides about 1 inch wide. Make
sure that the well is wide enough to hold all the eggs without spilling.

Pour the egg yolks, egg, oil, and milk into the well. Use your fingers to break
the eggs up. Still using your fingers, begin turning the eggs in a circular
motion, keeping them within the well and not allowing them to spill over the
sides. This circular motion allows the eggs to gradually pull in flour from the
sides of the well; it is important that the flour not be incorporated too
rapidly, or your dough will be lumpy. Keep moving the eggs while slowly
incorporating the flour. Using a pastry scraper, occasionally push the flour
toward the eggs; the flour should be moved only enough to maintain the gradual
incorporation of the flour, and the eggs should continue to be contained within
the well. The mixture will thicken and eventually get too tight to keep turning
with your fingers.

When the dough begins thickening and starts lifting itself from the board, begin
incorporating the remaining flour with the pastry scraper by lifting the flour
up and over the dough that’s beginning to form and cutting it into the dough.
When the remaining flour from the sides of the well has been cut into the dough,
the dough will still look shaggy. Bring the dough together with the palms of
your hands and form it into a ball. It will look flaky but will hold together.

Knead the dough by pressing it, bit by bit, in a forward motion with the heels
of your hands rather than folding it over on itself as you would with a bread
dough. Re-form the dough into a ball and repeat the process several times. The
dough should feel moist but not sticky. Let the dough rest for a few minutes
while you clean the work surface.

Dust the clean work surface with a little flour. Knead the dough by pushing
against it in a forward motion with the heels of your hands. Form the dough into
a ball again and knead it again. Keep kneading in this forward motion until the
dough becomes silky-smooth. The dough is ready when you can pull your finger
through it and the dough wants to snap back into place. The kneading process can
take anywhere from 10 to 15 minutes. Even if you think you are finished
kneading, knead it for an extra ten minutes; you cannot overknead this dough. It
is important to work the dough long enough to pass the pull test; otherwise,
when it rests, it will collapse.

Double-wrap the dough in plastic wrap to ensure that it does not dry out. Let
the dough rest for at least 30 minutes and up to 1 hour before rolling it
through a pasta machine. The dough can be made a day ahead, wrapped and
refrigerated; bring to room temperature before proceeding.

To form sheets for agnolotti:

Use 1/2 recipe pasta dough, divided into two or three pieces. Run the dough
through a pasta machine as for ravioli, but make the sheets wider. The size will
vary according to the pasta machine used, but the sheets should be at least five
inches wide. It is important that your pasta sheet be thin enough so that you
can see your fingers through it, but not so thin that it’s translucent. Keep the
pasta sheets covered, as they dry out quickly, and proceed with filling the
agnolotti.

To fill agnolotti:

If you are planning on using the agnolotti immediately, have a large pot of
lightly salted boiling water ready. Work with one sheet of pasta at a time,
keeping the remaining sheets covered. Work quickly, as fresh pasta will dry out.

Lay the pasta sheet on a lightly floured surface with a long side facing you.
Trim the edges so they are straight. Place the agnolotti filling in a pastry bag
fitted with a 1/2-inch plain tip. Pipe a “tube” of filling across the bottom of
the pasta sheet, leaving a 3/4-inch border of pasta along the left, right and
bottom edges.

Pull the bottom edge of the pasta up and over the filling. Seal the agnolotti by
carefully molding the pasta over the filling and pressing lightly with your
index finger to seal the edge of the dough to the pasta sheet; don’t drag your
finger along the dough to seal, or you risk ripping the dough. When it is
sealed, there should be about 1/2 inch of excess dough visible along the tube of
filling (where you sealed it). Be certain that you are sealing tightly while
pressing out any pockets of air. Seal the left and right ends of the dough.

To shape agnolotti:

Starting at one end, place the thumb and forefinger of each hand together as if
you were going to pinch something and, leaving about 1 inch of space between
your hands and holding your fingers vertically, pinch the filling in 1-inch
increments, making about 3/4 inch of “pinched” are between each pocket of
filling. It is important to leave this much “pinched” area between the
agnolotti, or when the agnolotti are separated, they may come unsealed.

Run a crimped pastry wheel along the top edge of the folded-over dough,
separating the strip of filled pockets from the remainder of the pasta sheet.
Don’t cut too close to the filling, or you risk breaking the seal. Separate the
individual agnolotti by cutting the center of each pinched area, rolling the
pastry wheel away from you. Working quickly, place the agnolotti on a baking
sheet dusted with a thin layer of cornmeal, which will help prevent sticking.
Don’t let the agnolotti touch each other, or they may stick together.

Repeat the same procedure on the remainder of your pasta sheets. Either cook the
agnolotti immediately in the boiling water, or place the baking sheet in the
freezer. Once the agnolotti are frozen, place them in airtight freezer bags and
keep them frozen for up to several weeks. Cook the agnolotti while still frozen.

Submitted by: Darlene

Mallorredus

4 cups fine semolina
1 1/2 cups warm water
1/2 tsp salt
1 tsp ground saffron

To make pasta: Make a mound of the flour in the center of a large
wooden cutting board. Make a well in the middle of the semolina and add
the water, salt and saffron. Using a fork, beat together the water,
salt and saffron and begin to incorporate the flour starting with the
inner rim of the well. As you expand the well, keep pushing the flour
up to retain the well shape. Do not worry that this initial phase looks
messy. The dough will come together when half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your
hands. Once you have a cohesive mass, remove the dough from the board
and scrape up any leftover crusty bits. Discard these bits. Lightly
flour the board and continue kneading for 3 more minutes. The dough
should be elastic and a little sticky. Continue to knead for another 3
minutes, remembering to dust your board when necessary. Wrap the dough
in plastic and allow to rest for 30 minutes at room temperature. Do not
skip the kneading or resting portion of this recipe. They are essential
for a light pasta.

After allowing to rest, cut pasta into 4 pieces and roll into dowels 1
inch round. Cut into 1/4 inch thick pieces and roll each piece along
the back of a fork to form lined mallorredus.

Submitted by: Darlene

101 GIFT IN A JAR RECIPES!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1. “ALMOST HAMBURGER HELPER” MIX IN A JAR

2 cups nonfat dry milk
1 cup corn starch
1/4 cup beef bouillon powder
2 tablespoons onion flakes
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon black pepper
2 tablespoons dried parsley
1 tablespoon garlic powder

Mix the ingredients together and store in an airtight jar.

Attach the following recipes to the jar:

Chili Mac:
1 lb ground beef, browned and drained
1 c water
1/2 c macaroni noodles (uncooked)
2 cans chopped tomatoes
1 T chili powder
1/2 cup mix
Combine all and simmer 20 minutes or until macaroni is cooked.

Stroganoff:
1 lb ground beef, browned and drained
2 c water
1/2 c mix
2 c uncooked egg noodles
1/2 cup sour cream
Combine all except sour cream. Simmer 20 minutes or until noodles
are tender. Stir in sour cream and serve.

Potato Beef Casserole:
1 lb ground beef, browned and drained
3/4 c water
6 potatoes, peeled and thinly sliced
1 c frozen mixed veggies
1/2 cup mix
Combine all and simmer, covered, until potatoes are tender, about 30
minutes, stirring occasionally. Remove cover and cook until excess
water is evaporated.

Quick Lasagna:
1 lb ground beef, browned and drained
1/2 c mix
1 onion, chopped
2 c water
16 oz tomato sauce
3 c lasagna noodles, uncooked, broken in bits
1/4 c parmesan cheese
2 c mozzarella cheese, shredded
Combine all except mozzarella in large skillet. Bring to a boil, let
simmer for 15 minutes or until noodles are cooked. Top with
mozzarella. Turn off heat and let cheese melt.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

2. BACON-FLAVORED DIP MIX

2 tbs. Instant Bacon Bits
1 tsp Instant Beef Bouillon
1 tbs. Instant Minced Onion
1/8 tsp Minced Garlic

Combine all ingredients in a small bowl; blend well. Spoon mixture
onto a 6-inch square of aluminum foil and fold to make airtight.
Label as Bacon-Flavored Dip Mix. Store in a cool, dry place and use
within 6 months.
Makes 1 package (about 3 T) of mix.

Add these directions to label:

Bacon Flavored Dip: Combine 1 cup of sour cream and 1 package of
mix. Chill at least 1 hour before serving. Makes about 1 cup of dip.
VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8
oz) package of softened cream cheese for sour cream.

Fill a large mason jar with any type of snacks for dipping (small
snack crackers, pretzels, breadsticks, etc.). Attach package of dip
mix to jar and decorate for gift giving.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

3. BANANA BREAD IN A JAR

2-2/3 cups white sugar
2/3 cup vegetable shortening
4 eggs
2/3 cup buttermilk
2 cups mashed, ripe bananas
1 tsp. vanilla
3-1/2 cups white flour
1/2 tsp. nutmeg
1 tsp. cinnamon
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2/3 cup chopped nuts (optional)

In large bowl, cream sugar and shortening with electric mixer. Add
eggs and mix well. Next, add buttermilk and vanilla and mix well.
Place dry ingredients in a separate bowl and mix well. Add
creamed ingredients to dry ingredients and mix well. Gently stir in
mashed bananas and nuts.

Prepare seven one-pint wide-mouth canning jars with vegetable
shortening. Place one cup of batter in each jar; do not use more
than one cup or batter will overflow and jar will not seal.
Place jars evenly spaced on a cookie sheet. Bake at 325 degrees F
for 45 minutes, or until a toothpick inserted in center comes out
clean.

Working quickly, wipe rim, place lid and ring on jar and secure.
Jars will seal quickly. Repeat with remaining jars. When ready to
serve, bread will slide out.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

4. BLUEBERRY SCONES
These are delicious warm from the oven with butter and jam; a
perfect breakfast food. A jar of homemade blueberry jam would make a
wonderful accompaniment to this.

2 cups all purpose unbleached flour
1/2 cup Vanilla sugar**
1/4 cup nonfat dry milk powder
2 tsp baking powder
1 tsp dried lemon peel
1/4 tsp salt
1/3 cup shortening
1 cup dried blueberries

Stir together flour, sugar, milk, baking powder, lemon peel, and
salt. Cut in shortening using a pastry cutter or fork until the
mixture resembles coarse crumbs. Stir in berries. Layer into a 1
quart canning jar, tapping gently on the counter between layers to
settle before adding the next. Add additional dried blueberries to
fill in small gaps if necessary. Stores at room temp for up to 6
weeks, or freeze for up to 6 months.

**To make vanilla sugar, fill a 1 quart jar with sugar. Split a
vanilla bean in half lengthwise and add both halves to the sugar.
Flavor gets better after a couple of weeks, and it will keep as long
as regular sugar.

GIFT TAG DIRECTIONS:
Place jar contents in a large mixing bowl. Add 1 beaten egg and 1/4
cup water; stir just until moistened. Turn dough out onto a lightly
floured surface and quickly knead gently for 12 to 15 strokes or
until nearly smooth. Pat to 1/2 inch thickness. Cut into desired
shape and place 1 inch apart on an un-greased baking sheet. Brush
with milk. Bake at 400* for 12-15 minutes or until golden. Transfer
to a rack to cool slightly and serve warm.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

5. BOSTON BAKED BEANS RECIPE IN A JAR

2 c Small white pea beans
1/2 tsp dried thyme
1 Bay leaf
1/4 tsp Ground ginger
1/2 tsp Pepper
1 1/2 tsp Salt

Mix and store in an airtight container. Attach the following
instructions to jar:

*Boston Baked Beans*
1 jar Bean Mix
2 slices bacon; diced
4 3/4 c water
3/4 c chopped onion
1 clove garlic; minced
3 tbs dark molasses
2 tbs mustard

Combine all ingredients in bean pot or crockpot. Cook at 300 in
oven, or on low in crockpot 10-12 hours, stirring occasionally to
prevent sticking. 8-10 servings.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

6. BREAD MACHINE MIX

2 teaspoons salt
1/4 cup sugar
2 tablespoons dry milk
3 1/2 cups bread flour
1/2 cup wheat flour

Mix salt, sugar, dry milk, and flours. Divide into two jars. Makes 2
gifts.

Attach this to each jar:
Bread Machine Mix
Add the contents of jar to bread machine in the order suggested by
machine manufacturer along with:
2/3 cup water or milk
1 tablespoon oil, butter or shortening
1 teaspoon bread machine yeast or 1 1/2 teaspoons active dry yeast

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

7. BREAKFAST MUFFINS

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1/2 cup brown sugar
3 tablespoons finely minced candied
lemon peel
1/2 cup finely minced dried cherries, apples
or apricots
1/3 cup chopped almonds or walnuts

Layer ingredients in a jar and seal.

Add recipe directions to jar:
Beat 1/4 cup vegetable oil, 1 cup milk or vanilla yogurt, and 1 egg
in a mixing bowl until combined. Stir in jar contents, approximately
40 strokes. Spoon into 12 greased or lined muffin cups. Bake at 400
for 20-25 minutes, cool in pan for five minutes and transfer to a
wire rack. Serve warm. Makes 12 muffins.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

8. BROWNIE MIX

2-1/4 cups sugar
2/3 cup cocoa (clean inside of jar with paper towel after this layer)
3/4 cup chopped pecans
1-1/4 cups flour mixed with 1 tsp. salt

Layer ingredients in jar in order given. Press each layer firmly in
place before adding next ingredient.

Recipe to attach to jar:
Empty brownie mix in large mixing bowl; stir to combine. Add 3/4 cup
melted butter and 4 eggs slightly beaten; mix until completely
blended. Spread batter in a greased 9x13-inch baking pan. Bake at
350º for 30 minutes. Cool completely in pan. Cut into 2-inch
squares. Yield: 2 dozen.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

9. BUTTERSCOTCH CHIP COOKIES IN A JAR

1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup flaked coconut
1 cup high protein crisp rice and wheat cereal
3/4 cup butterscotch chips
1/2 cup chopped pecans

Layer the ingredients in the order given in a one quart wide mouth
canning jar. Firmly pack each ingredient in place. It will be a
tight fit, but all ingredients will fit in the jar. Use pinking
shears to cut an 8 or 9 inch circle from gingham, calico, or a
seasonal fabric. Place the fabric over the wide mouth lid and rim
and secure with a rubber band. Tie on a raffia or ribbon bow to
cover the rubber band.

Attach a card to the ribbon or raffia with the following mixing and
baking
Directions:
Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup of
butter or margarine, 1 egg, and 1/2 teaspoon of vanilla. Use hands
to mix the wet and dry ingredients together. When completely
blended, roll into large walnut sized balls. Place on unprepared
cookie sheets and use the palm of your hand to flatten each cookie
ball. Bake at 350 in a preheated oven for 8-10 minutes.
Makes 2 dozen.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

10. BUTTERSCOTCH PUDDING MIX

2 cups nonfat dry milk
5 cups brown sugar, packed
1 tsp. salt
3 cups cornstarch

Mix and store in airtight container or jar.

Attach tag to jar:
To prepare, add 1/2 cup mix to 2 cups milk. Heat and stir constantly
while boiling. Cool, then serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

11. CAESAR SALAD DRESSING MIX

1 1/2 t Grated Lemon Peel
1 t Oregano
1/8 t Instant Minced Garlic
2 T Graded Parmesan Cheese
1/2 t Pepper

Combine all ingredients in a small bowl; stir until well blended.
Put mixture in a foil packet or 1-pint glass jar (or use a salad
dressing cruet and the dressing can be made right in the cruet!).
Label as Caesar Salad Dressing Mix. Store in a cool dry place and
use within 3 to 4 months.

Instructions for Label:
Caesar Salad Dressing: Combine mix, 1/2 cup vegetable oil, and 1/4
cup lemon juice in a glass jar. Shake until well blended. Chill
before serving. Makes about 3/4 cup of Salad Dressing.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

12. CAFE AU LAIT MIX IN A JAR

2 cups Powdered non dairy creamer
1 cup instant coffee

Blend ingredients together. Store in airtight jar.

Attach this to jar:
To use: Mix 1 tablespoon mix with 1 cup hot water.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

13. CAKE IN A COFFEE MUG
(Read all instructions before starting)
You will need 8 coffee mugs... (makes 8 gifts)

Cake Mix........
1 cake mix any flavor
1 (4 serving size) instant pudding mix (not sugar free), any flavor

Place dry cake mix and dry pudding mix into a large bowl and blend
well with a whisk. This will be about 4 - 4 ½ cups dry mix and will
make 8 coffee cup cake mixes. Place ½ cup dry mix into a sandwich
bag. Place mix into a corner of the bag and tie it there with a
twist tie. Label this bag “Cake Mix”.
Continue making and labeling packets until you have 8 packets.

Flavor suggestions:
Lemon cake mix- lemon pudding
Yellow cake mix- vanilla pudding
Devils food cake mix- chocolate pudding
Pineapple cake mix- coconut pudding
Butterscotch cake mix- butterscotch pudding

Glaze mix........
1/3 cup powdered sugar
1 ½ tsp dry flavoring (such as powdered lemonade mix, powdered
orange breakfast drink mix, cocoa powder - Select a flavoring
appropriate to the cake you are making)
Vanilla powder sold by coffee flavorings (or use French Vanilla
CoffeeMate)

Place the glaze mix ingredients into a sandwich bag and tie into
corner of bag. Label this bag “Glaze Mix” and attach it to the “Cake
Mix” bag with a twist tie. You can also include another bag
labeled “Toppings”, if desired. (Example: For the pineapple coconut
cake, include flaked coconut in a separate bag with instructions to
sprinkle it over the frosted cake.)

Select one of 8 large coffee cups. Check it to be sure it holds 1½
cups of water. That way you will be sure you have bought the size
the recipe calls for. It can’t have any metallic paint on it because
it will be used in the microwave. Place one baggie of cake mix and
one baggie of glaze mix in each coffee cup. Add one baggie of
toppings into each cup also, if using. Continue with the remaining
coffee cups.

Now attach the following baking instructions to each coffee cup:

BAKE A CAKE IN A COFFEE MUG!!
Instructions:
Generously spray inside of coffee cup with cooking spray. Empty
contents of large packet into cup. Add 1 egg white, 1 tbsp oil, 1
tbsp water to dry mix. Mix 15 seconds, carefully mixing in all the
dry mix. Microwave on full power 2 minutes. (You may not get
satisfactory results in a low wattage small microwave). While cake
is cooking, place ingredients from “Glaze Mix” into a very small
container and add 1½ tsp water. Mix well. When cake is done, pour
glaze over cake in cup. Enjoy while warm.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

14. CALIFORNIA CORN BREAD MIX
This is a sweet, cake-like corn bread that is delicious with honey
butter.

2 cups Bisquick baking mix
1/2 cup cornmeal
1/2 cup sugar
1 Tbsp. baking powder

In a large glass or ceramic bowl, stir all the ingredients together.
Store in an airtight container.

Attach this to the Jar:
California Corn Bread
Serves 4 to 6
1 package California Corn Bread Mix
2 eggs
1 cup milk
1/2 cup butter, melted
Preheat the oven to 350 degrees F. Place the corn bread mix in a
large mixing bowl and add the eggs, milk and butter. Blend until the
mixture is smooth. Poor into a greased 8-inch baking pan and bake
for 30 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

15. CANDY COOKIE MIX

1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 tsp. powdered vanilla
1 tsp. baking soda
2 cups flour

Combine all ingredients in a medium bowl. Whisk the ingredients
together until they are evenly distributed, making sure all brown
sugar lumps are crushed. Store in an airtight container

Attach this to the Jar:
Candy Cookies
Makes 3 dozen cookies
1 cup unsalted butter or margarine, softened
1 large egg
1 package Candy Cookie Mix
1 cup candy bar chunks (Reese’s peanut butter cups, Butterfinger
bars, white or milk chocolate chunks)
Preheat oven to 350 degrees F. In the large bowl of an electric
mixer, beat the butter until it is smooth. Add the egg, and continue
beating until the egg is combined. Add the Candy Cookie Mix and
candy bar chunks and blend on low just until the cookie mix is
incorporated. Form the cookies into 11/2-inch balls & place them 2
inches apart on an un-greased cookie sheet.
Bake for 10 to 12 minutes, until golden on the edges. Remove from
oven, and cool on cookie sheet for 2 minutes.

16. CARAMEL NUT CAKE IN A JAR
This recipe makes 6 pint-sized cakes.

2 cups brown sugar 2/3 cup sugar
1 cup (2 sticks) butter 4 eggs, slightly beaten
2/3 cup milk 1 Tbsp. Vanilla extract
3 1/2 cups flour 1 tsp. Baking powder
2 tsp. Baking soda 1 tsp. Salt
1 cup chopped nuts

In large bowl, cream sugars and butter with an electric mixer. Add
eggs and mix well. Next add vanilla and milk, again mixing
completely. Place dry ingredients and spices in a large bowl and mix
with a whisk. Add creamed mixture and mix with whisk or wooden
spoon. Gently stir in nuts.
Grease the inside of the jars with Pam. Place 1 cup batter into each
jar. Place jars on baking sheet and bake at 325 degrees for approx.
50 minutes, or until toothpick inserted in center comes out clean.
Remove cakes from oven, one at a time, and place sterilized lid and
ring on each while they are still hot. The jars will seal as they
cool. (Just as with canning vegetables, etc. you will hear a
slight “pop” as the jars seal and the lids bend inward slightly. If
they do not “pop” they are not sealed properly.)
Use any unsealed cakes immediately or refrigerate them and they will
last about 2 weeks this way. Sealed cakes may be stored without
refrigeration for up to 6 months.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

17. CARAMEL POPCORN KIT IN A JAR

1 can Sweetened Condensed Milk
1 1/3 cups un-popped Popcorn
1 cup Sugar
1 cup packed Brown Sugar

Set aside can of milk. Layer sugar and brown sugar in a one-quart
canning jar. Next, place popcorn into a small zip baggie. Seal
baggie and place on top of sugar. Place lid on jar, then using clear
packaging tape, attach the can of milk to the bottom of jar so they
are firmly connected for storage purposes & store in a cool dry
place until ready to use.

Attach the following instructions for later use, or for gift giving:
~ Caramel Popcorn ~
Remove popcorn from jar and using your preferred method, pop corn
until you have about 12 cups or 3 quarts of popped corn. Remove un-
popped kernels from corn, and set aside. In a large saucepan, mix
sugar from jar with 1/2 cup butter or margarine and the can of
sweetened condensed milk. Stirring constantly, bring mixture to a
boil. Boil for one minute and remove from heat. Working quickly,
pour mixture over popped corn, coating as much as possible while
pouring, then using a large wooden spoon, mix popped corn and
caramel until all corn is well coated. Spread onto cookie sheets,
which have been prepared with non-stick cooking spray, or eat
directly from bowl.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

18. CARROT CAKE MIX

2 cups sugar
2 tsp. powdered vanilla
1/2 cup chopped pecans
3 cups all-purpose flour
2 tsp. baking soda
1 Tbsp. cinnamon
1/4 tsp. nutmeg

Combine and blend ingredients in a small bowl. Store in an airtight
container.

Attach this to the Jar:
Carrot Cake
Makes 1 13x9-inch cake
1 package Carrot Cake Mix
1 1/2 cups vegetable oil
3 large eggs
3 cups grated carrots
1 (8-ounce) can crushed pineapple
Preheat oven to 350 degrees F & grease 13x9 inch pan. Place Carrot
Cake Mix in large mixing bowl. Make a well in the center of the mix
& add the oil, eggs, carrots & pineapple. Blend until smooth. Pour
into the prepared pan & bake for 40 to 50 minutes, or until a
toothpick inserted into center comes out clean. Cool the cake and
frost if desired or dust with powdered sugar.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

19. CHEWY BUTTERSCOTCH NUT BARS IN A JAR

1/2 cup butterscotch chips
1/2 cup pecan pieces or coarsely chopped pecans, toasted and cooled
completely
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix (like Pioneer)
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix

In 1-quart wide-mouth glass jar, gently layer and pack ingredients
in the order listed, beginning with butterscotch chips. If there is
any space left after adding the last ingredient, add more chips or
pecans to fill the jar. Place lid on top. Cut an 8-inch circle of
fabric to cover lid. Place fabric over lid; secure in place with
ribbon or raffia. Decorate as desired. Note: To toast pecans, place
in a microwave-safe dish and microwave on High for 4 to 5 minutes,
stirring every minute. After measuring the brown sugar, crumble it
between your fingers for uniform texture. Be sure to pack the brown
sugar firmly in the jar to prevent the baking mix from sifting down
through it.
Make a gift card with baking instructions to attach as follows:
To make Chewy Butterscotch Nut Bars in a Jar: Empty contents of jar
into medium bowl. Stir in 1/2 cup (1 stick) butter or margarine,
melted; 1 large egg; and 1 teaspoon vanilla. Press into an 8x8x2-
inch baking pan coated with cooking spray. Bake at 350 degrees for
18 to 22 minutes or until bars are light golden brown and center is
almost set. Yield: Makes 16 bars.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

20. CHICKEN SOUP WITH BOW NOODLES

Approx 3 1/2 cup Bow Noodles (farfalle)
1/4 cup Mushrooms — dried, chopped (opt.)
2 Tbs Minced Onion — dried
3 Tbs Chicken Bouillon granules — instant
1 Tbs Parsley flakes
1 teaspoon Thyme
6 -7 whole cloves

You can do this two ways. You can layer the bow noodles with the
spices in between (except for whole cloves). Or you can put the
noodles in the jar with the spices tied up in a baggie.

Add these directions to your gift card...
Chicken Soup with Bow Noodles
Bring 8 cups water to boil in a large pot. Add contents of jars
EXCEPT whole cloves. Push whole cloves into a small onion and drop
into soup. Simmer until noodles are done approx 8- 12 minutes. The
cloves gives this soup a WONDERFUL flavor!!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

21. CHILI GIFT BASKET

3 cups dried beans (pink, red, or kidney — sorted).
Put into a jar or large bag.

3 Tbsp. mild chili powder
2 Tbsp. dehydrated onions
1 Tbsp. granulated garlic
1 tsp. oregano
2 tsp. salt
1/2 tsp. cayenne pepper (optional)
Combine spices and put into a small bag.

Include in your gift basket:
1 8oz. can tomato sauce
2 14oz. cans diced tomatoes in juice
1 package Corn Bread Mix

Label:
Wash beans. Put into pot with spices. Cook until done, about 1 to 1
1/2 hours. Meanwhile, brown 1 lb. ground beef (if desired), and
drain. Add meat to the beans with the tomatoes and sauce. Simmer to
blend flavors.
Serve with Chili Corn Bread, if desired.

For: Chili Corn Bread
Include in the package with the Corn Bread Mix, 1 small can whole
kernel corn and 1 small can diced green chili’s (not the hot kind).
Stir the well-drained corn and chili’s into the corn bread just
before baking. Bake in a well-buttered 8” square pan at 425 degrees
for 25 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

22. CHOCOLATE APPLESAUCE BREAD IN A JAR

1 c butter — softened
3 c granulated sugar
4 egg whites — whipped
1 tbsp vanilla
1 tsp almond extract
2 c applesauce — at room temperature
3 c unbleached flour
3/4 c cocoa powder — sifted
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt

Preheat oven at 325F degrees. Place a baking sheet onto middle rack
and remove top rack from oven. Before starting batter, wash 8 (1
pint) wide mouth canning jars with lids in hot soapy water and let
drain, dry, and cool to room temperature. Generously prepare jars
with butter. In a mixing bowl, combine butter, sugar, egg whites,
vanilla, almond extract, and applesauce. In another mixing bowl,
combine flour, cocoa powder, baking powder, baking soda, and salt.
Mix wet ingredients with dry ingredients just until moistened. Spoon
1 level cupful of batter into each jar. Carefully wipe rims clean,
then place jars on baking sheet (or they’ll tip over) in the center
of oven. Bake 40 minutes. Keep lids in hot water until they’re used.
When cakes are done, remove jars which are HOT from oven one at a
time. If rims need cleaning, use moistened paper towel. Carefully
put lids and rings in place, then screw tops on tightly shut. Place
jars on a wire rack; they will seal as they cool. Makes 8 cakes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

23. CHOCOLATE CHIP COOKIE MIX

1/2 cup sugar
1/2 cup chopped nuts
1 cup chocolate chips
1 cup packed brown sugar
2-1/4 cups flour mixed with 1 tsp. baking soda and 1/4 tsp. salt

Layer ingredients in jar in order given. Press each layer firmly in
place before adding next ingredient.

Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup
softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until
completely blended. Roll heaping tablespoonfuls into balls. Place 2
inches apart on a lightly greased cookie sheet. Bake at 350º for 13
to 15 minutes. Cool 10 minutes on baking sheet. Remove to wire racks
to cool completely. These cookies will firm up when completely
cooled. Yield: 3 dozen.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

24. CHOCOLATE CHIP OATMEAL COOKIE IN A JAR

3/4 cup white sugar
3/4 cup packed brown sugar
1 cup rolled oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)

Using a 1 quart or 1 liter jar, layer in the ingredients in the
order given.
Pack down the jar after each addition. Put the lid on, and cover
with an 8 inch circle of fabric. Secure the fabric over the lid
using a rubber band, then cover the rubber band by tying a nice
piece of ribbon or raffia around the lid.

Attach a tag to the ribbon with the following instructions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl,
cream together 3/4 cup of softened butter, with 2 eggs and 1
teaspoon of vanilla. Add the entire contents of the jar, and mix by
hand until combined. Drop dough by heaping spoonfuls onto an
unprepared cookie sheet. Bake for 12 to 15 minutes in the preheated
oven. Makes 2 dozen.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

25. CHOCOLATE COVERED RAISIN COOKIE MIX

3/4 cup sugar
1/2 cup packed brown sugar
1 cup chocolate covered raisins
1/2 cup milk chocolate chips
1-3/4 cups flour mixed with 1 tsp. baking powder and 1 tsp. salt

Layer ingredients in jar in order given. Press each layer firmly in
place before adding next ingredient.

Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup
softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until
completely blended. Roll heaping tablespoonfuls into balls. Place 2
inches apart on a lightly greased cookie sheet. Bake at 375º for 13
to 15 minutes until tops are very lightly browned. Cool 5 minutes on
cookie sheet; remove to wire racks to cool completely. Yield: 2½
dozen.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

26. CHOCOLATE CRANBERRY COOKIES

Layer the following ingredients in order in a wide mouth quart size
canning jar:

3/4 cup sugar
1/3 cup cocoa powder (clean inside of jar with tissue after this
layer)
1/2 cup brown sugar (pack firmly)
1 1/2 cup dried cranberries
1 cup chocolate chips or shaved summer coatings
1 3/4 cup flour + 1 tsp. baking powder + 1/2 tsp baking soda
(mixed)

Remember to press firmly between each layer. Place lid and ring onto
jar. The recipe attached should read as follows:

Empty jar of cookie mix into large mixing bowl.
Add 1 1/2 stick butter or margarine, 1 egg, and 1 tsp. vanilla.
Mix until completely blended.
Shape into balls and place 2” apart on sprayed baking sheets.
Bake at 375 degrees for 13-15 minutes.
Makes 2 1/2 dozen cookies

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

27. CHOCOLATE MINT COFFEE

3/4 c Nondairy powdered creamer
1 c Sugar
3/4 c Instant coffee
1/4 c Cocoa
6 Peppermint candies, crushed

In blender, process all ingredients until candies are pulverized.
Store in a jar.

Attach this to jar:
To prepare Chocolate Mint Coffee-
1 1/2 tbs Mix
6 oz Boiling water
Whipped Cream -Candy Cane — for garnish (optional)
Pour boiling water over mix in cup. Garnish with whipped cream and
stir with candy cane.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

28. CHOCOLATE PUDDING MIX

2 1/2 cups instant nonfat dry milk
5 cups sugar
3 cups cornstarch
1 teaspoon salt
2 1/2 cups unsweetened cocoa

Mix all ingredients together until they are well blended. Store in a
large airtight container or jar.

Attach this note to jar:
Chocolate Pudding Mix
To use: Make sure you stir mix before using - then measure out 2/3
cup of mix in a medium saucepan. Add 2 cups milk, one teaspoon
vanilla and one tablespoon butter and cook over low heat stirring
constantly until mixture comes to a boil. Continue cooking and
stirring for one minute. Remove from heat and allow to cool. May be
placed in individual serving bowls then cooled.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

29. CHUNKY CHOCOLATE COOKIE MIX

3/4 c. firmly packed dark brown sugar
1/2 c. sugar
1/4 c. cocoa powder (clean inside of jar with dry paper towel
after this layer)
1/2 c. chopped pecans (you could also use macadamia nuts. yummy!)
1 c. jumbo chocolate chip morsels (I used Hershey’s semi-sweet
mini kisses)
1 3/4 c. flour mixed with
1 t. baking soda,
1 t. baking powder AND
1/4 t. salt

Layer ingredients in order in a 1 quart wide mouth canning jar.
Make sure you pack all down firmly before adding the flour mixture.
It will be a tight fit.

Instructions to attach to jar:

1. Empty jar of cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.

2. Add:
1 1/2 sticks butter or margarine, softened at room temperature
1 egg, slightly beaten
1 t. vanilla

3. Mix until completely blended. The dough is sticky, so you will
need to finish mixing with your hands.

4. Shape into walnut size balls and place 2 “ apart on parchment
lined baking sheet (my daughter just sprayed it with PAM... She
didn’t have a clue what parchment was!)

5. Bake at 350 degrees for 11 - 13 minutes. Cool 5 minutes on baking
sheet. Remove to racks to finish cooling.

Makes 3 dozen cookies.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

30. CINNAMON PANCAKE MIX

3 cups all-purpose flour
3 Tblsp. sugar
2 Tblsp. baking powder
4-1/2 tsps. ground cinnamon
1-1/4 tsp. salt

In brown bag or 1 quart jar, combine all ingredients; seal bag or
jar, adding dried fruits (apples are especially good!) if necessary
to fill small gaps.

GIFT TAG DIRECTIONS:
In medium bowl, combine 3/4 c. milk, 1 egg, and 2 T. salad oil. With
fork, blend in 1-1/3 c. pancake mix until moistened but still lumpy.
Cook on lightly greased griddle or skillet. Makes about 10 5”
pancakes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

31. COBBLER MIX

1 cup all-purpose flour
1 tsp. baking powder
1 cup sugar
1 tsp. powdered vanilla

Combine and blend the ingredients in a small bowl. Store in an
airtight container.

Attach this to the Jar:
Berry Cobbler
Serves 8 to 10
4 cups fresh berries (blueberries, raspberries or boysenberries)
1/4 cup orange juice
1/4 cup sugar
1 tsp. cinnamon
1 cup unsalted butter, melted
1 egg
1 package Cobbler Mix
Preheat oven to 375 degrees F. In large mixing bowl combine berries,
juice, sugar and cinnamon. Place berries in a 13x9-inch pan. In
small mixing bowl blend the butter with the egg. Add the Cobbler Mix
& stir until the mixture sticks together. Drop the cobbler topping
by tablespoonfuls on top of the berry filling. Bake for 35 to 45
minutes or until the topping is golden brown and the filling is
bubbling. Allow to cool for 15 minutes before serving.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

32. COCONUT GRANOLA

2/3 cup shredded coconut
1 tsp. cinnamon
4 1/2 tsp. grated orange peel
1/4 tsp. nutmeg
1/2 cup firmly packed brown sugar
4 oz. wheat flakes
1 1/2 sticks melted, unsalted butter
4 oz. barley flakes**
1/4 cup pure maple syrup
4 oz. rye flakes**
1/2 cup blanched whole almonds
1/2 cup dry-roasted cashews

Preheat oven to 300 degrees F. Line 2 baking sheets with aluminum
foil.
Mince orange peel with sugar in food processor about 1 minute. Add
butter, maple syrup, cinnamon and nutmeg and blend 5 seconds. Add
remaining ingredients; toss thoroughly. Spread on pans and bake
until dry, stirring every ten minutes, about 45 minutes. Cool and
store in airtight container or jar. Attach a pretty lid if giving as
a gift **Available at natural food stores or substitute rolled oats.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

33. COOKIE JAR SUGAR COOKIES

1 1/2 cups white sugar
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground nutmeg
1 teaspoon vanilla extract

Combine the flour with the baking powder, baking soda, salt and
nutmeg. In a clean 1 quart sized glass jar with a wide mouth layer
the white sugar followed by the flour mixture. Press firmly in place
and seal.

Attach a card with the following instructions:
In a large bowl: beat 1 egg with 1 cup softened butter or margarine
until light and fluffy. At low speed of an electric mixer add 1/2
cup sour cream, 1 teaspoon vanilla and contents of Jar. Mix until
combined. Using hands if necessary. Cover dough and refrigerate for
several hours or overnight.
Remove dough from the refrigerator. Preheat oven to 375 degrees F
(190 degrees C). Roll chilled dough out on a lightly floured surface
to 1/8 inch thick. Cut dough into desired shapes. Place on an un-
greased cookie sheet and bake at 375 degrees F (190 degrees C) for
10 to 12 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

34. CRANBERRY HOOTYCREEKS

5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans

Layer the ingredients in a 1 quart or 1 liter jar, in the order
listed.

Attach a tag with the following instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet
or line with parchment paper. In a medium bowl, cream together: 1/2
cup butter or margarine, softened, 1 egg, and 1 teaspoon of vanilla
until fluffy. Add the entire jar of ingredients and mix together by
hand until well blended. Drop by heaping spoonfuls onto the prepared
baking sheets. Bake for 8 to 10 minutes, until edges start to brown.
Cool on baking sheets or remove to cool on wire racks. Makes 18
cookies.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

35. CRAZY CAKE MIX IN A JAR

2 cups flour
2/3 cup Cocoa Powder
3/4 tsp. Salt
1 1/2 tsp. Baking Powder
1 1/3 cups Sugar

In a large bowl, combine flour, salt, cocoa powder & baking powder.
Layer ingredients in jar in order given in a 1 quart canning jar. It
is helpful to tap jar lightly on a padded surface (towel on counter)
as you layer the ingredients to make all ingredients fit neatly. Use
scissors to cut a 9 inch-diameter circle from fabric of your choice.
Center fabric circle over lid and secure with a rubber band. Tie on
a raffia or ribbon bow to cover the rubber band.

Attach a card with the following directions:

CRAZY CAKE
This is a crazy cake because you mix the cake all together in the
pan that you bake it in. Pour contents of jar into a 9 x 13 inch
baking pan, and then add the following ingredients:
3/4 cup Vegetable Oil
2 tsp. Vinegar
1 tsp. Vanilla
2 cups Water
Stir cake ingredients together using a wire whisk or fork, making
certain that all ingredients are completely mixed together. Bake at
350 degrees F for 35 minutes. Frost as desired or serve sprinkled
with powdered sugar, with fresh fruit on the side.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

36. CREOLE SEASONING MIX

2 tablespoons plus 1-1/2 teaspoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cayenne pepper
1 tablespoon pepper

Combine all ingredients. Yield: 1 gift (about 1/2 cup). Place in a
pretty jar tied with a ribbon.

Attach these instructions for use: Use to season chicken seafood,
steak or vegetables.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

37. CURRIED RICE MIX
This curried rice mix is an interesting complement for plain chicken
or pork.

1 cup long-grain rice
1 chicken bouillon cube, crumbled
2 Tbsp. dried minced onion
1/4 cup raisins
1/2 tsp. curry powder

Layer the ingredients in the order given in a 1-1/2-cup jar.

Attach this to the Jar:
Curried Rice
Serves 6
2 1/2 cups water
1 package Curried Rice Mix
In a medium saucepan bring the water to a boil. Add the rice mix.
Cover and reduce the heat to a simmer for 20 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

38. CUSTOM COOKIES IN A JAR

1 cake mix, any flavor
1/2 c. oats, quick or old fashioned
1 c. chocolate chips
Optional add in: Butterscotch chips, raisins, milk chocolate chips,
white chips, nuts, etc. Use your imagination and go crazy.

This is mixed up and put into a 1 quart container.

Put this info on a card and attach it to the jar....
Add to mix:
1/2 c. oil
2 eggs slightly beaten
Drop dough by rounded teaspoon 2 inches apart onto un-greased cookie
sheet.
Bake at 350 degrees for 8 - 10 minutes. Cool a minute before
removing from cookie sheet.
HINT: Do not over bake. In fact they are much better under baked a
little and left on cookie sheet for 5 minutes before removing.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

39. DILL-LEMON RICE MIX

4 c Long Grain Rice, Uncooked
5 t Dried Grated Lemon Peel
4 t Dill Weed Or Dill Seed
2 t Salt
8 t Instant Chicken Bouillon

Combine all ingredients in a large bowl and blend well. Put about 1
1/2 cups of mix into 3 1-pint airtight containers and label as Dill-
Lemon Rice Mix. Store in a cool, dry place and use within 6 to 8
months. Makes about 4 ½ cups of mix.

Instructions for Gift Tag:
Dill-Lemon Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1
T butter or margarine in a medium saucepan. Bring to a boil over
high heat; cover and reduce heat. Cook for 15 to 25 minutes until
liquid is absorbed.
Makes 4 to 6 servings.

40. DOG BISCUIT MIX IN A JAR!!

1 quart wide-mouth canning jar
1 dog biscuit cookie cutter
16 inches of a pretty ribbon
1 large envelope; (punch a hole in the upper left corner
1 cup all-purpose unbleached flour
1 cup whole wheat flour
1/2 cup yellow cornmeal
1/2 cup instant nonfat dry milk powder
1 teaspoon brown sugar; or white sugar
1/2 teaspoon garlic powder
pinch of salt

In a medium mixing bowl, combine: 1 cup all-purpose unbleached
flour, 1 cup whole wheat flour, 1/2 cup yellow cornmeal, 1/2 cup
instant nonfat dry milk powder, 1 teaspoon brown sugar or white
sugar, 1/2 teaspoon garlic powder, pinch of salt . Using a funnel,
pour dry ingredients into the jar.

Close jar tightly. Tie dog biscuit cookie cutter and instruction
card around the top of the card with a pretty ribbon.

Type baking instructions (see below) on a pretty piece of paper or
card and tuck inside the envelope.

Instruction Card:
Make Your Own Dog Biscuits
Position a rack in the center of the oven. Preheat it to 250 degrees
F. Place Dog Biscuit Mix ingredients in a medium sized bowl. Add in
1 large egg, 1/2 cup shredded sharp cheddar cheese, 1/4 cup grated
Parmesan cheese, 1/4 to 1/2 cup (or more) hot chicken broth, beef
broth or very hot water. Make a dough that’s very heavy, but not
sticky. Add more flour or water, 1 teaspoon at a time if dough is
too moist (use flour) or too dry (use hot water). Turn out dough
onto a floured pastry cloth and knead 8-10 times until elastic. Let
dough rest for 5 minutes. Roll out dough ½ of an inch thick and cut
with a dog-bone shaped cutter. Place cookies close together as they
will not spread.
Bake for 1 hour, rotate the baking trays in the oven (turn tray
around 180 degrees), and bake them another half hour. Cool the
cookies in the pan for 1 minute, then transfer to a wire cake rack
to cool completely.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

41. DOUBLE-FUDGE BROWNIE MIX
Dense and fudgy, these are the best brownies in the world.

2 cups sugar
1 cup cocoa (not Dutch process)
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips

Mix all the ingredients together and store in an airtight container.

Attach this to the Jar:
Double-Fudge Brownies
Makes 24
1 cup butter or margarine, softened
4 eggs
1 package Double-Fudge Brownie Mix
Preheat the oven to 325 degrees F. Grease a 12 by 9 inch pan. In the
large bowl of an electric mixer, cream the butter. Add the eggs, one
at a time, beating well after each addition. Add the Double-Fudge
Brownie Mix & continue to beat the mixture until it is smooth.
Spread the mixture into the greased pan, & bake for 40 to 50
minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

42. DREAMSICLE COOKIE MIX

1/2 cup Tang instant breakfast drink powder
3/4 cup sugar
1-1/2 cups vanilla chips
1-3/4 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking
powder

Layer ingredients in jar in order given. Press each layer firmly in
place before adding next ingredient.

Recipe to attach to jar:
Empty cookie mix in a large mixing bowl; stir to combine. Add 1/2
cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix
until completely blended. Roll heaping tablespoonfuls into balls.
Place 2 inches apart on a lightly greased baking sheet. Bake at 375º
for 12 to 14 minutes or until tops are very lightly browned. Cool 5
minutes on cookie sheet. Remove to wire racks to cool completely.
Yield: 2½ dozen.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

43. FAKE “SHAKE -N- BAKE” MIX IN A JAR

3 cups corn flake crumbs
1 cup wheat germ
1/2 cup sesame seeds
4 teaspoons dried parsley flakes — crushed
1 tablespoon paprika
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon ground pepper

In a large bowl, combine all ingredients. Combine with a fork until
evenly mixed. Pour into a 5-cup jar with a tight-fitting lid. Seal
container. Store in a cool dry place. Use within 2 months.

Attach this note to jar:
Fake Shake -n- Bake
To use: Pour desired amount of mix into a large plastic food storage
bag; set aside. In a shallow bowl, beat 2 eggs and 1 tablespoon milk
until blended. Dip each piece of chicken, fish, or pork into egg
mixture; drain briefly. Place 2 to 3 pieces at a time in plastic
bag, shaking until evenly coated. Remove from bag; arrange on
prepared baking sheet. Bake as desired.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

44. FRIENDSHIP BROWNIES

Layer in a quart jar:

1 C & 2 Tbsp flour
3/4 tsp salt
2/3 C brown sugar
2/3 C sugar
1 tsp baking powder
1/3 C baking cocoa
1/2 C chocolate chips
1/2 C chopped walnuts

Attach to jar:
Friendship Brownies
Directions: beat together: 3 eggs, 2/3 C oil and 1 tsp vanilla. add
brownie mix and stir together. Spread in 9X9 greased pan. Bake at
350 degrees for 34-38 minutes (or until toothpick tests clean).

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

45. GINGERBREAD COOKIES IN A JAR

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup packed brown sugar
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice

Mix 2 cups of the flour with the baking soda and baking powder. Mix
the remaining 1 1/2 cups flour with the spices. In a one-quart, wide-
mouth canning jar layer the ingredients starting with the flour
baking powder mixture then the brown sugar and finally the flour and
spice mixture.

Attach a card to the jar with the following directions:
Gingerbread Cookies
1. Empty contents of jar into a large mixing bowl. Blend together
well.
2. Add 1/2 cup softened butter or margarine, 3/4 cup molasses and 1
slightly beaten egg. Mix until completely blended. Dough will be
very stiff so you may need to use your hands. Cover and refrigerate
for 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough to 1/4 inch thick on a lightly floured surface. Cut
into shapes with a cookie cutter. Place cookies on a lightly greased
cookie sheet about 2 inches apart.
5. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.
Decorate as desired. Makes 18 cookies.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

46. GINGER SPICE MUFFIN MIX
A great gift for people on the go!!

1 3/4 cups flour
2 Tbsp. sugar
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt

Combine all the ingredients in a medium bowl. Store the mixture in
an airtight container.

Attach this to the Jar:
Ginger Spice Muffins
Makes 1 dozen
1 pkg. Ginger Spice Muffin Mix
1/4 cup butter or margarine, melted
1 egg
1 tsp. vanilla
1 cup milk
Preheat the oven to 400 degrees F, and grease 12 muffin tins. In a
large bowl, combine the muffin mix with the butter; egg, vanilla and
milk stir the mixture until the ingredients are blended. Do not over
mix. The batter will be lumpy. Fill muffin tins 2/3 full, and bake
for 15 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

47. GOURMET HOT COCOA MIX
The best tasting instant hot cocoa you will ever have!

1 25 ounce box non-fat dry milk
1 16 ounce jar non-dairy creamer
1 15 or 16 ounce container of presweetened cocoa mix (like Nestles
Quik)
1 13 ounce jar chocolate malted milk powder
1 cup powdered sugar

Mix all the ingredients together in a very large container. Use a
wire whisk to be sure it is distributed evenly. Divide mixture into
jars with tight lids.

Add this tag to jar:
To make hot cocoa, place 2 - 3 tablespoons of mix into a mug. Add
boiling water and stir well. You may use more or less mix to taste
or depending on the size of the mug.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

48. GOURMET REINDEER POOP... (Hilarious!!)

1/2 cup butter
2 cups granulated sugar
1/2 cup milk
2 teaspoons cocoa
1/2 cup peanut butter
3 cups oatmeal — not instant
1/2 cup chopped nuts — optional

Mix butter, sugar, milk and cocoa together in a large saucepan.
Bring to a boil, stirring constantly; boil for 1 minute. Remove from
heat and stir in remaining ingredients. Drop by teaspoon full
(larger or smaller as desired) onto wax paper and let harden. They
will set up in about 30-60 minutes.
These will keep for several days without refrigerating, up to 2
weeks refrigerated and 2-3 months frozen. Pack into ziplock sandwich
bags or a large mason jar.

Attach the following note to each bag or jar:
I woke up with such scare when I heard Santa call... “Now dash away,
dash away, dash away all!”
I ran to the lawn and in the snowy white drifts, those nasty
reindeer had left “little gifts”. I got an old shovel and started to
scoop, neat little piles of “Reindeer Poop!” But to throw them away,
seemed such a waste, so I saved them, thinking-you might like a
taste! As I finished my task, which took quite awhile, Old Santa,
passed by and he sheepishly smiled. And I heard him exclaim as he
was in the sky... “Well they’re not potty trained, but at least they
can fly!”

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

49. HAWAIIAN COOKIE MIX

1/3 cup sugar
1/2 cup packed brown sugar
1/3 cup packed flaked coconut
2/3 cup chopped macadamia nuts
2/3 cup chopped dates
2 cups flour mixed with 1 tsp. baking soda and 1 tsp. baking powder

Layer ingredients in jar in order given. Press each layer firmly in
place before adding next ingredient.

Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup
softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until
completely blended. Roll dough into walnut-sized balls. Place 2
inches apart on a lightly greased cookie sheet. Press cookie down
slightly with the heel of your hand. Bake at 350º for 11 to 13
minutes or until edges are lightly browned. Cool 5 minutes on baking
sheet. Remove to wire racks to cool completely. Yield: 2½ dozen.

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50. HERBED RICE MIX

1 package ( 3 ponds ) long grain rice
2 cups dried celery flakes
2/3 cup dried minced onion
1/2 cup dried parsley flakes
2 tablespoons dried chives
1 tablespoon dried tarragon
3 to 4 teaspoons salt
2 teaspoons pepper

Combine the first eight ingredients; mix well. If giving for gifts
place two cups each in a jar: makes 40 batches ( 10 cups total ) .

INSTRUCTIONS TO ATTACH TO JAR:
To prepare one serving of rice: In a sauce pan over medium heat,
bring 2/3 cup water and 1 tablespoon butter to a boil. Add 1/4 cup
rice mixture. Reduce heat; cover and simmer for 20 minutes. Remove
from heat; let stand for 5 minutes or until liquid is absorbed.
Fluff with a fork. Yield: 1 serving. NOTE: To prepare more than 1
serving, multiply the rice mix, water. and butter by the total
number or desired servings and cook as directed.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

51. HOLIDAY BISCOTTI

3/4 cup dried cranberries or cherries
3/4 cup shelled green pistachios
2 cups all purpose unbleached flour
1/2 teaspoon cinnamon
2 tsp baking powder
2/3 cup Sugar

Layer all the ingredients in a 1 quart canning jar. Tap gently on
the counter top to settle each layer before adding the next. Add
additional dried fruits or pistachios to fill any gaps. .

GIFT TAG DIRECTIONS:
Beat 1/3 cup butter in a large mixing bowl on med speed for 30 secs.
Add 2 eggs, and beat on med until well combined. Stir in contents of
jar just until combined using a wooden spoon. Divide into 2 loaves
on cookie sheet, chilling if necessary to make dough easier to
handle. Each loaf should be about 9 inches long and 2 inches wide.
Bake at 375* for 25-30 min or until a toothpick inserted in the
center comes out clean. Cool on sheet for 1 hour. Cut each loaf
diagonally into 1/2 inch thick slices using a serrated (bread)
knife. Place slices on an un-greased cookie sheet. Bake at 325* for
8 minutes, then turn over and bake for 8-10 minutes more or until
dry and crisp. Transfer to wire rack to cool. Makes 32.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

52. HOT CHOCOLATE MIX

3 cups powdered milk
1/2 cup cocoa
3/4 cup sugar
Dash of salt

Sift the ingredients into a large bowl. Pack the mix into an
airtight container.

Attach this to the Jar:
Hot Chocolate
Serves 1
4 tablespoons Hot Chocolate Mix
8 ounces boiling water
Marshmallows or whipped cream
Place the Hot Chocolate Mix into a mug. Pour in the boiling water.
Stir until the Chocolate mix is dissolved. Garnish with marshmallows
or whipped cream.

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53. HUSH PUPPY MIX

1 1/2 cups yellow corn meal
3/4 cups all-purpose flour
3 Tbsp. dried minced onion
1 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
1/4 tsp. ground red pepper

In a large bowl, combine all ingredients and mix well. Store in a
resealable jar. Makes 2 1/4 cups mix.

Attach to Jar:
HUSH PUPPY MIX
To use: In a deep skillet, heat 1 1/2 inches of vegetable oil to 350
degrees. In a medium bowl, combine mix with 1 1/2 cups buttermilk
and 1 beaten egg. Stir until well blended. Drop mixture by spoonfuls
into hot oil. Fry until golden brown and thoroughly cooked through.
Drain on paper towels and serve.

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54. INSTANT CAPPUCCINO MIX

1 c Instant Coffee Creamer
1 c Instant Chocolate Drink Mix — powdered
3/4 c Instant Coffee Crystals
1/2 c Sugar
1/2 tsp Ground cinnamon
1/4 tsp Ground nutmeg

Combine all of the ingredients and mix well. Pour into jars.

Attach the following note to jar:
Instant Cappuccino Mix
Use about 3 tablespoons or 4 teaspoons per 6 oz cup of boiling
water.

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55. INSTANT STUFFING MIX

3-1/2 cups unseasoned bread cubes
3 tablespoons dried celery flakes
1 tablespoon dried parsley flakes
2 teaspoons dried minced onion
2 teaspoons chicken bouillon granules
1/4 teaspoon poultry seasoning
1/4 teaspoon sage.

Place bread cubes in a jar . In a small plastic bag, combine celery
flakes, onion, bouillon, poultry seasoning, and sage; mix well Tie
bag shut and attach to jar of bread cubes. Yield: 1 gift

Instructions To Attach To Jar:
To prepare stuffing: In a saucepan over medium heat, bring 1 cup
water, 2 tablespoons butter and contents of seasoning packet to a
boil. Reduce heat; cover and simmer for 10 minutes. Remove from
heat; add bread cubes and mix gently. Cover and let stand for 5
minutes. Toss with a fork before serving.
Serving suggestions: add some sautéed mushrooms almonds and celery.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

56. JAMBALAYA MIX
Makes 1 1/2 Cups of Mix

1 cup raw long-grain rice
1 tablespoon instant minced onion
1 tablespoon green bell pepper flakes
1 tablespoon parsley flakes
1 bay leaf
2 teaspoons beef bouillon granules
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/4 - 1/2 teaspoon crushed red pepper

Place mix in a jar. Decorate and attach gift tag with the following
Recipe:

~JAMBALAYA~
1 1/2 cups Jambalaya Mix
3 cups water
8 oz can tomato sauce
1/2 cup cooked ham or smoked sausage
1/2 cup cooked shrimp

Combine first three ingredients and bring to a boil (in a 6 quart
pot). Reduce heat to simmer, add ham or sausage and cook 20 minutes.
Add shrimp and cook 5 minutes more. Remove and discard bay leaf.
Makes about 8 Cups

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57. JELL-O COOKIES IN A JAR
This makes beautiful little pastel colored cookies.

Mix well in big bowl with wire whisk:
1/2 cup sugar
1 (3 oz.) package Jell-O — any flavor (orange, lemon, cherry)
1 tsp. baking powder
1 tsp. salt
2-1/2 cups flour

This makes about 4 cups mix, enough to fill a quart sized jar. To
give as a gift, place the lid on the jar and cut a piece of fabric
in a circle, that is several inches larger than the jar lid. Pinking
shears make a nice edge. Secure the fabric to the lid with a rubber
band. Attach the directions to the jar with a ribbon or raffia

Attach these directions for baking the cookies....

Mix 3/4 cup shortening,
2 eggs and
1 tsp. vanilla together in a bowl.
Add entire contents of jar. Mix well. Roll cookies into small balls.
Place them on greased cookie sheets, then dip the bottom of a glass
in sugar and press onto dough until flat. Bake at 350 for 7-10
minutes until done but not browned. Makes about 2- 1/2 dozen
cookies.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

58. LAYERED FRIENDSHIP SOUP MIX IN A JAR

1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1/2 cup uncooked long grain rice
1/2 cup alphabet macaroni or other small macaroni (Sealed in a
plastic sandwich bag to make it easier for the recipient to get out
of jar.)

In a 1 1/2-pint jar, layer the ingredients in the order listed. Seal
tightly. Makes 1 batch Friendship Soup Mix.

Instructions to Attach to Jar:
“Friendship Soup Mix”
Ingredients:
1 pound ground beef
3 quarts water
1 (28-ounces) can diced tomatoes, un-drained

To prepare soup: Remove macaroni from top of jar and set aside. In a
large saucepan or Dutch oven, brown beef; drain. Add the water,
tomatoes and soup mix; bring to a boil. Reduce heat; cover and
simmer for 45 minutes. Add reserved macaroni; cover and simmer for
15 minutes or until macaroni, peas, lentils and barley are tender.
Makes 16 servings (4 quarts).

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

59. LEMON PEPPER SEASONING MIX
Lemon pepper adds a piquant flavor when used on grilled meats.

1 cup ground black pepper
1/3 cup dried lemon peel
3 Tbsp. coriander seeds
1/4 cup dried minced onion
1/4 cup dried thyme leaves

Stir all the ingredients together and store in airtight jars.

Attach this to the Jar:
Grilled Lemon Chicken
Serves 4
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 tsp. Lemon Pepper Seasoning Mix
6 chicken cutlets
Preheat the broiler or BBQ grill. In a low, flat dish stir together
the lemon juice, oil and Lemon Pepper Seasoning Mix. Add the chicken
breasts, and marinate in the refrigerator for 30 to 45 minutes.
Grill over hot coals or broil for 4 minutes on each side, or until
done. Serve hot or at room temperature.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

60. LEMON POPPY-SEED CAKE MIX
This cake is delightful with its lemony flavor and the added crunch
of poppy seeds.

1 1/2 cups sugar
3 cups cake flour
1 1/2 tsp. baking powder
1/4 cup poppy seeds

Combine all the ingredients in a large mixing bowl. Blend with a
wire whisk. Store the mix in an airtight container.

Attach this to the Jar:

Lemon Poppy-Seed Cake
Serves 8

3/4 cup butter
6 eggs
1/3 cup milk
1 tsp. vanilla extract
1 tsp. lemon extract (not lemon juice)
Zest of 1 lemon
1 pkg. Lemon Poppy-Seed Cake Mix

Glaze:
1/2 cup sugar
1/2 cup lemon juice

Preheat oven to 350 degrees F. Butter an 8- to 9-cup Bundt pan. In
the large bowl of an electric mixer, cream the butter. Add the eggs,
one at a time, beating after each addition. Add the milk, extracts,
and lemon zest. The mixture will look curdled. Add the Cake Mix, and
continue to beat on medium speed for 3 to 4 minutes until mixture is
smooth. Pour the batter into greased pan and bake for 45 to 55
minutes.

Glaze: Combine sugar and lemon juice in a small saucepan over medium
heat, and bring to boil for 3 minutes. When cake is removed from
oven, poke cake all over with a wooden skewer and brush glaze over
cake. Let the cake stand for 1 hour and remove from pan to cool on a
wire rack. Wrap the cake in plastic wrap.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

61. M&M’s COOKIE MIX

1-1/4 cups sugar
1 cup M&Ms
2 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking
powder

Layer ingredients in jar in order given. Press each layer firmly in
place before adding next ingredient.

Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup
softened butter, 1 egg slightly beaten and 1 tsp. Vanilla, mix until
completely blended. Roll dough into walnut-sized balls. Place 2
inches apart on a lightly greased cookie sheet. Bake at 375º for 12
to 14 minutes or until edges are lightly browned. Cool 5 minutes on
baking sheet. Remove to wire racks to cool completely. Yield: 2½
dozen.

62. MEXICAN FIESTA DIP MIX
This is an unusual Southwestern dip mix that can be given in a small
sombrero.

1/2 cup dried parsley
1/3 cup minced onion
1/4 cup dried chives
1/3 cup chili powder
1/4 cup ground cumin
1/4 cup salt

In a large bowl, combine the spices and store in an airtight
container.

Attach this to the Jar:
Mexican Fiesta Dip
Makes 2 cups
3 Tbsp. Mexican Fiesta Dip Mix
1 cup mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt
In a medium mixing bowl combine the Dip Mix with the mayonnaise and
sour cream. Whisk the mixture until smooth. Refrigerate for 2 to 4
hours. Serve with tortilla chips or fresh vegetables.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

63. MEXICAN HOT CHOCOLATE MIX

1/3 cup light brown sugar
3/4 tsp. ground cinnamon
1 1/2 tsp. powdered vanilla
1/4 cup cocoa
2 1/2 cups powdered milk

Combine and blend ingredients in a small bowl. Store in an airtight
container.

Attach this to the Jar:
Mexican Hot Chocolate
Serves 6
3 cups water
Mexican Hot Chocolate Mix (to taste)
Cinnamon sticks for garnish
Heat the water to boiling and add the Mexican Hot Chocolate Mix.
Stir with a whisk until the mixture is smooth. Garnish with cinnamon
sticks. For a frothier hot chocolate, mix in a blender.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

64. MOLASSES COOKIE MIX
Soft, crinkle-coated with sugar, and spicy, these old-fashioned
cookies are delightful.

2 cups all-purpose flour
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. allspice
1 tsp. ginger

In a large mixing bowl, combine all ingredients. Store the mix in an
airtight container.

Attach this to the Jar:
Molasses Cookies
Makes 4 dozen cookies
3/4 cup butter or margarine, softened
1 egg
1/4 cup sulfured molasses
1 package Molasses Cookie Mix
Preheat oven to 375 degrees F. In large bowl, cream together the
butter, egg, and molasses. Add the Molasses Cookie Mix and beat
until smooth. Shape the dough into 1-inch balls; roll in granulated
sugar & place 2 inches apart on un-greased cookie sheets. Bake for 9
to 11 minutes. Cool on wire racks.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

65. OATMEAL FRUIT COOKIES IN A JAR

1/2 cup packed brown sugar
1/4 cup white sugar
3/4 cup wheat germ
1 cup quick cooking oats
1/2 cup dried cherries
1/2 cup golden raisins
2/3 cup flaked coconut
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Mix the flour, baking soda and salt together. Starting with the
brown sugar layer the ingredients in a 1 liter sized glass jar in
the order given. Ending with the flour mixture.

Attach a card with the following directions:
Oatmeal Fruit Cookies
1. Preheat the oven to 350 degrees F (175 degrees C). Line one
baking sheet with parchment paper.
2. Empty the contents of the jar into a large bowl. Using a wooden
spoon blend the mixture until well combined.
3. Using you hands work in 1/2 cup softened butter or margarine
until the mixture resembles coarse crumbs.
4. Beat 1 egg with 1 teaspoon vanilla and 1/4 cup milk. Still using
your hands or a wooden spoon blend the egg mixture into the dough
until well combined.
5. Drop teaspoon sized mounds 2 inches apart onto the prepared
baking sheet.
Bake at 350 degrees F (175 degrees C) for 10 to 14 minutes or until
the edges are lightly browned. Place cookies on a rack to finish
cooling. Makes approximately 2 dozen cookies.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

66. OATMEAL RAISIN SPICE COOKIE MIX

3/4 cup packed brown sugar
1/2 cup sugar
3/4 cup raisins
2 cups uncooked quick oats
1 cup flour mixed with 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp.
baking soda
and 1/2 tsp. salt

Layer ingredients in jar in order given. Press each layer firmly in
place before adding next ingredient.

Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup
softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until
completely blended. Roll heaping tablespoonfuls into balls. Place 2
inches apart on a lightly greased cookie sheet. Bake at 350º for 11
to 13 minutes until edges are lightly browned. Cool 5 minutes on
cookie sheet; remove to wire racks to cool completely. Yield: 3
dozen.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

67. ONION SOUP OR DIP MIX

3 onion bouillon cubes, crushed
1 beef bouillon cube, crushed
2 tsp. cornstarch
1/3 cup instant onion flakes
2 dashes pepper

Put all ingredients in a small sandwich bag. Seal well and store in
cool, dry place.

Label bag as follows:

Onion Soup: Empty package into a pot and gradually stir in 4 cups
cold water and 1 Tbsp. butter. Bring to boil, reduce heat and cover.
Simmer 20 minutes. Ladle soup into ovenproof bowls, sprinkle with
croutons or toasted bread. Then add one slice provolone cheese.
Briefly put bowls under a broiler to melt cheese. Serve. Makes 4 1-
cup servings.

Onion Dip: Mix one package onion soup mix with 2 cups sour cream.
Chill before serving.

Fill a large mason jar with any type of snacks for dipping (small
snack crackers, pretzels, breadsticks, etc.). Attach package of dip
mix to jar and decorate for gift-giving.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

68. ORANGE SLICE COOKIE MIX

3/4 cup sugar
1/2 cup packed brown sugar
1-3/4 cups flour mixed with 1 tsp. baking powder and 1/2 tsp. baking
soda
1½ cups orange slice candies, quartered (wrap in plastic wrap)

Layer ingredients in jar in order given. Press each layer firmly in
place before adding next ingredient.

Recipe to attach to jar:
Remove candies from jar and set aside. Empty cookie mix in large
mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg
slightly beaten and 1 tsp. vanilla; mix until completely blended.
Stir in orange candies. Roll dough into walnut-sized balls. Place 2
inches apart on a lightly greased cookie sheet. Bake at 375º for 12
to 14 minutes or until edges are lightly browned. Cool 5 minutes on
baking sheet. Remove to wire racks to cool completely. Yield: 2½
dozen.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

69. PALOUSE SOUP MIX

2-1/2 c. green split peas (16 oz. pkg.)
2-1/2 c. lentils (16 oz. pkg.)
2-1/2 c. pearl barley (16 oz. pkg.)
2 c. alphabet macaroni (8 oz. pkg.)—OR use brown rice instead
1 c. dried onion flakes (2 3/8-oz. pkgs.)
1/2 c. celery flakes (1 3/8-oz. pkg.)
1/2 c. parsley flakes (1 1/4-oz. pkg.)
Optional: 1-1/2 t. thyme AND/OR 1-1/2 t. white pepper

Mix all ingredients together. Store in a jar with a tight- fitting
lid. Stir before using. Makes 10 c. of mix.

ATTACH TO JAR:

PALOUSE SOUP MIX: Combine 1 c. of soup mix with 4 c. of water or
seasoned stock in large pan. Add 1 c. of cooked chopped meat, if
desired. Bring to a boil. Reduce heat to low and cover pan. Simmer
gently for 45 to 60 minutes, or until peas are tender. Add 1/2 t.
salt if desired.

MINESTRONE VARIATION: Combine 1 c. of soup mix with a 16-oz. can of
stewed tomatoes, 2 to 3 c. water or stock, 1 chopped carrot, 1 to 2
chopped potatoes, and 1/2 t. basil. (Optional: 1 clove minced
garlic). Bring to a boil. Reduce heat to low and cover pan. Simmer
45 to 60 minutes or until peas are tender. Add 1/2 t. salt, if
desired.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

70. PANCAKE & WAFFLE MIX IN A JAR

2 cups dry buttermilk powder
8 cups flour
1/2 cup sugar
8 teaspoons baking powder
4 teaspoons baking soda
2 teaspoons salt

In a large bowl, combine all ingredients. Mix with fork until evenly
distributed. Pour into a 12-cup jar with a tight-fitting lid (or may
also be divided into smaller jars). Seal container. Label. Store in
a cool dry place. Use within 6 months.

Attach the following to the jar:

PANCAKES:
1 egg, beaten
2 tablespoons vegetable oil
1 cup water, more if desired
1 1/2 cups Mix
In a medium bowl, combine egg, oil, and 1 cup water. With a wire
whisk, stir in mix until blended. Let stand 5 minutes. Stir in
additional water for a thinner batter. Preheat griddle according to
manufacturer’s directions. Lightly oil griddle. Pour about 1/3 cup
batter onto hot griddle to make 1 pancake. Cook until edge is dry
and bubbles form. Turn with spatula. Cook 35 to 45 seconds longer
until browned on both sides. Repeat with remaining batter. Makes ten
4-inch pancakes

WAFFLES:
2 1/2 cups Mix
2 cups water
3 eggs, separated
4 tablespoons vegetable oil
Preheat waffle iron. In a large bowl, combine mix, water, egg yolks,
and oil. Beat with a wire whisk until just blended. In a medium
bowl, beat egg whites until stiff. Fold into egg mixture. Bake
according to waffle iron instructions. Makes 3 or 4 large waffles

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

71. PEANUT BUTTER COOKIE MIX

3/4 cup chopped salted peanuts
3/4 cup packed brown sugar
3/4 cup sugar
3/4 cup peanut butter chips
1-1/2 cups flour mixed with 1 tsp. baking soda and 1/4 tsp. salt

Layer ingredients in jar in order given. Press each layer firmly in
place before adding next ingredient.

Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup
softened butter, 1/2 cup creamy peanut butter, 1 egg slightly beaten
and 1 tsp. vanilla; mix until completely blended. Roll dough into
walnut-sized balls. Place 2 inches apart on a lightly greased cookie
sheet. Bake at 350º for 11 to 13 minutes or until edges are lightly
browned. Cool 5 minutes on baking sheet. Remove to wire racks to
cool completely. Yield: 3 dozen.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

72. PINA COLADA JAR CAKES

1 can (20oz) unsweetened crushed pineapple
1 stick + 3 T unsalted butter, softened (11 Tbs)
3 1/2 cups light brown sugar, packed
4 eggs
1/2 cup dark rum
3 1/3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup coconut, sweetened flaked

Preheat oven to 325 degrees F. Before starting batter, wash 8 (1-
pint) wide mouth canning jars with lids in hot, soapy water and let
them drain, dry, and cool to room temperature. Generously grease
inside of jars. Drain crushed pineapple for about 10 minutes in a
colander, reserving juice. Puree drained pineapple in a food
processor. Measure out 1 1/2 cups puree, adding a little juice if
necessary to make 1 1/2 cups. Set puree aside. Discard remaining
juice or reserve for another use.
With an electric mixer, beat together butter and half of brown sugar
until light and fluffy. Beat in eggs, then remaining sugar. Beat in
pineapple puree and rum and set aside. Sift together flour, baking
powder, and baking soda. Gradually add to pineapple mixture in
thirds, beating well after each addition to make a thick batter.
Stir in coconut. Spoon 1 level cupful of batter into each jar.
Carefully wipe rims clean, then place jars in center of preheated
oven. Bake 40 minutes. About 10 minutes before cakes are done, bring
a medium saucepan of water to a boil. Put in jar lids, cover, and
remove from heat. Keep lids in hot water until they’re used. When
cakes are done, remove jars from oven. If jar rims need cleaning,
use a moistened paper towel. Carefully put lids and rings in place,
then screw tops tightly shut. Place jars on a wire rack; they will
seal as they cool.
Makes 8 cakes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

73. PIZZA DOUGH MIX
This is a gift for friends of all ages, whether a starving college
student or a senior citizen—everyone loves pizza.

2 3/4 cups bread flour
1 package (1 Tbsp.) active dry yeast
2 tsp. salt

In a medium bowl, combine all the ingredients. Place the mix in an
airtight container.

Attach this to the Jar:
Pizza
Makes 2 12-inch pizzas
1 package Pizza Dough Mix
2 Tbsp. olive oil
1 cup warm water
1 cup tomato sauce
1/2 cup grated mozzarella cheese
1/3 cup freshly grated Parmesan
1 tsp. crushed oregano
Place the Pizza Dough Mix in a large bowl & add the oil and water.
Beat with a wooden spoon or dough hook until mixture forms a ball.
Turn out onto a floured board and knead for 5 minutes. Transfer to a
greased bowl and let the dough rise for 90 minutes. Divide the dough
in half and pat into two 12-inch circles. For thin crust, fill and
bake the pizzas now. For thicker crust, let pizzas rise 30 to 45
minutes. Top the pizza dough with tomato sauce, cheeses of your
choice, crushed oregano, and olive oil drizzled over the pizzas.
Preheat the oven and bake at 425 degrees F for 20 to 25 minutes.
Let stand 5 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

74. POTATO CHIP COOKIE MIX IN A JAR

1 cup white sugar
1 1/2 cups crushed potato chips
2/3 cup chopped pecans
2 1/2 cups all-purpose flour
1 teaspoon baking powder

In a small bowl, stir together the flour and baking powder. Layer
ingredients in order given in a 1 quart “wide mouth” canning jar. It
will be a tight fit. Press each layer firmly in place before adding
next ingredient.

Decorate the jar and attach a tag with the following directions:
Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Add:
2 sticks butter, softened and 1 teaspoon vanilla. Mix until blended
completely. Shape into balls the size of walnuts. Flatten. Bake at
350 degrees F (175 degrees C) for 14 to 18 minutes until edges are
very lightly browned. Cool 5 minutes on the cookie sheets. Remove
cookies to wire racks to cool completely. Makes 2 1/2 dozen cookies.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

75. POTATO SOUP MIX

1-3/4 cups instant mashed potatoes
1-1/2 cups dry milk
2 Tb. instant chicken bullion
2 tsp. dried minced onion
1 tsp. dried parsley
1/4 tsp. ground white pepper
1/4 tsp. dried thyme
1/8 tsp. turmeric
1-1/2 tsp. seasoning salt

Combine all ingredients. in a bowl and mix. Makes 6 servings. Place
in 1 quart canning jars to store.

Instructions to attach to jar: To serve: place 1/2 cup mix in soup
bowl and add 1 cup boiling water. Stir until smooth.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

76. PUMPKIN SPICE BREAD

8 jars Ball (#14400-81400) — (12 oz)
8 new lids - don’t use old ones
8 rings okay to use old ones
1 c raisins
2 c unbleached flour
2 tsps baking soda
1/4 tsp baking powder
1/2 tsp salt
2 tsps cloves
2 tsps cinnamon
1 tsp ginger
4 egg whites — whipped
2 c granulated sugar
1 c margarine — softened
2 c pumpkin

Preheat oven at 325.
Place a baking sheet onto middle rack and remove top rack from oven.
Before starting batter, wash jars, lids, and rings in hot soapy
water and let drain, dry, and cool to room temperature.

Generously prepare inside of jars with margarine.

To prepare batter, combine raisins, flour, baking soda, baking
powder, salt, cloves, cinnamon, and ginger in a mixing bowl.

In another mixing bowl, combine egg whites, sugar, margarine, and
pumpkin.

Divide batter among 8 jars (should be slightly less than half full).

Carefully wipe rims clean, then place jars on baking sheet (or
they’ll tip over) in the center of oven.
Bake 40 minutes.

Keep lids in hot water until they’re used. When cakes are done,
remove jars which are HOT from oven one at a time. If rims need
cleaning, use moistened paper towel. Carefully put lids and rings in
place, then screw tops on shut.

Place jars on a wire rack; they will seal as they cool. Once jars
are cool, decorate with round pieces of cloth.

Unscrew the ring; the lid should be sealed by now. Place a few
cotton balls on top of the lid (gives it a poof on top), then a
piece of cloth (about 3” larger than the lid) on top and screw the
ring back on.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

77. RAISIN CRUNCH COOKIE MIX

1/2 cup sugar
1/2 cup raisins
1-1/4 cups packed flaked coconut
1 cup crushed cornflakes
3/4 cup packed brown sugar
1/2 cup quick oats
1-1/4 cups flour mixed with 1 tsp. baking soda and 1 tsp. baking
powder

Layer ingredients in jar in order given. Press each layer firmly in
place before adding next ingredient.

Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 1 cup
softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until
completely blended. Roll dough into walnut-sized balls. Place 2
inches apart on a lightly greased cookie sheet. Bake at 350º for 10
to 12 minutes or until edges are lightly browned. Cool 5 minutes on
baking sheet. Remove to wire racks to cool completely. Yield: 3 to 4
dozen.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

78. RANCH DRESSING AND DIP MIX
This versatile mix can be used to make a dressing for salads, a dip
for fresh veggies, or topping for baked potatoes.

1 1/2 Tbsp. dried parsley
1/2 Tbsp. dried chives
1/4 Tbsp. dried tarragon
1/2 Tbsp. lemon pepper
1 Tbsp. salt
1/4 Tbsp. oregano
1/2 Tbsp. garlic powder

In a medium bowl, combine all the ingredients. Store in a small
airtight sandwich bag.

Label the bag as follows:

Ranch Dressing
Makes 1 cup
1/2 cup mayonnaise
1/2 cup buttermilk
1 Tbsp. Ranch Pressing & Dip Mix
In a large bowl whisk together the mayonnaise, buttermilk and
dressing & dip mix. Refrigerate for one hour before serving.

Ranch Dip
Makes 2 cups
2 Tbsp. Ranch Dressing & Dip Mix
1 cup mayonnaise or low-fat mayo
1 cup sour cream or low-fat yogurt
Combine the Ranch Dressing and Dip Mix with mayonnaise and sour
cream.
Refrigerate for 2 hours before serving with raw vegetables, or as a
topping for baked potatoes.

Fill a large mason jar with any type of snacks for dipping (small
snack crackers, pretzels, breadsticks, etc.). Attach package of dip
mix to jar and decorate for gift-giving.

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79. RED BEANS & RICE MIX

SEASONING:-———
1 tablespoon dried bell pepper flakes
1 tablespoon dried minced onion
1/2 teaspoon dried minced garlic
2 teaspoons seasoned salt
1 bay leaf
1 teaspoon sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon celery seed
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper

BEANS & RICE:-———
2 cups dried red beans
1 cup uncooked long grain white rice

In a small bowl, combine seasoning ingredients. Place in a small,
sealable plastic bag or container. Fill a pint canning jar with red
beans. Fill a sealable plastic bag with rice.

Recipe to attach:
RED BEANS & RICE
2 cups red beans (included)
1 ham bone
Seasoning mixture (included)
1 cup uncooked rice (included)
2 cups water
1 tsp. salt
1 pound spicy smoked sausage, sliced
Salt & pepper to taste
Wash beans. Place in a Dutch oven; cover with water and soak
overnight. The following day, add ham bone and seasoning mixture. If
necessary, add additional water to cover the beans. Cook, partially
covered, over medium-low heat 3 to 4 hours. About 30 minutes before
serving, combine rice, water and salt in a saucepan and bring to a
boil. Reduce heat to low. Cover pan and cook 30 minutes without
lifting lid. About 20 minutes before serving, add sausage, salt and
pepper to beans. Serve over rice.

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80. REESE’S PEANUT BUTTER CUPS COOKIE MIX

3/4 cup sugar
1/4 cup packed brown sugar
1-3/4 cups flour mixed with 1 tsp. baking powder and 1/2 tsp. baking
soda
8 large Reese’s peanut butter cups candies cut into 1/2 inch pieces
(wrap in plastic wrap)

Layer ingredients in jar in order given. Press each layer firmly in
place before adding next ingredient.

Recipe to attach to jar:
Remove candies from jar and set aside. Empty cookie mix in large
mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg
slightly beaten and 1 tsp. vanilla; mix until completely blended.
Stir in candies. Roll dough into walnut-sized balls. Place 2 inches
apart on a lightly greased cookie sheet. Bake at 375º for 12 to 14
minutes or until edges are lightly browned. Cool 5 minutes on baking
sheet. Remove to wire racks to cool completely. Yield: 2½ dozen.

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81. SAND ART BROWNIES

5/8 cup all-purpose flour
3/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
2/3 cup packed brown sugar
2/3 cup white sugar
1/2 cup semisweet chocolate chips
1/2 cup vanilla baking chips
1/2 cup walnuts

Mix the 5/8 cup of flour with salt. In a clean wide mouth quart or
liter sized jar layer the ingredients in the order given. Starting
with the flour and salt mixture and ending with the walnuts.

Attach a decorative tag to the out side of the jar with the following
Directions.
Sand Art Brownies - Makes one 9x9 pan.
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9
inch square baking pan.
2. Pour the contents of the jar into a large bowl and mix well.
3. Stir in 1 teaspoon vanilla, 2/3 cup vegetable oil and 3 eggs.
Beat until just combined.
4. Pour the batter into the prepared pan and bake at 350 degrees F
(175 degrees C) for 25 to 30 minutes. Enjoy!

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82. SAND ART COOKIES

1/2 cup white sugar
1/2 cup rolled oats
1/2 cup candy-coated chocolate pieces
1/2 cup packed brown sugar
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup crisp rice cereal
1/2 cup semisweet chocolate chips

In a 1 quart or 1 liter jar, layer the ingredients in the order
given.
Lightly pack down the jar after each addition.

Attach a card with the following instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie
sheet. Empty the entire contents of the jar into a medium bowl. Add
1 large egg and ½ cup of margarine melted; mix well. Form dough into
1 inch balls and bake for 10 to 12 minutes in the preheated oven.
Makes about 2 dozen cookies.

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83. SCOTTISH SHORTBREAD MIX
This older recipe never fails to bring a smile.

1 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/4 tsp. salt

In a medium bowl, combine all the ingredients, blending well. Store
in an airtight container.

Attach this to the Jar:
Scottish Shortbread
Makes 16 pieces
1 cup butter, softened
1 package Scottish Shortbread Mix
Preheat the oven to 300 degrees F. Knead the butter into the
shortbread mix and press the mixture firmly into an 8-inch pie
plate, or shortbread mold. Bake for 1 hour. The shortbread should be
pale in color, not browned. Cut into wedges while still warm.

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84. S’MORES SQUARES MIX

Layer in a 1 quart canning jar:

1 cup milk chocolate chips
1 1/2 cups mini marshmallows
1/3 cup brown sugar
1 sleeve graham crackers; reduced to crumbs

Attach gift tag to say-
Empty contents of jar into a bowl. Melt 1/2 cup butter, add 1
teaspoon vanilla. Pour over dry ingredients, mixing well. Pat into a
greased 9” square pan. Bake at 350o for 15 minutes.
Makes 9 to 12 bars.

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85. SNICKERDOODLE MIX
Snickerdoodles are soft sugar cookies dusted with cinnamon and
sugar.

2 3/4 cups all purpose flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cream of tartar
1 1/2 cups sugar

In a large bowl, combine the ingredients with a whisk. Store the mix
in an airtight container.

Attach this to the Jar:
Snickerdoodles
Makes about 5 dozen cookies
1 cup butter or margarine, softened
2 eggs
1 package Snickerdoodle Mix
1/2 cup sugar
1 Tbsp. cinnamon
Preheat oven to 350 degrees F. In the large bowl of an electric
mixer, cream the butter until light; add the eggs & beat on low
speed until the mixture is smooth. Add the Snickerdoodle Mix &
continue to beat on low speed until the dough begins to form.
Combine the sugar & cinnamon in a small bowl.
Shape the dough into 1-inch balls & roll in the cinnamon-sugar
blend. Arrange on ungreased baking sheets 2 inches apart & bake for
16 to 19 minutes, or until light tan. Transfer to wire racks to
cool.

86. SNOW BALLS IN A JAR

1/2 cup confectioners’ sugar
2 cups all-purpose flour
1 cup chopped pecans

In a medium bowl, combine the confectioners’ sugar and flour. Place
into a 1 quart canning jar. Put the chopped pecans on top and close
the lid.

Attach a tag with the following instructions:
Snow Balls, Makes 4 dozen. Preheat the oven to 325 degrees F (165
degrees C). Grease cookie sheets. In a medium bowl, cream together
3/4 cup of shortening and 1/4 cup of margarine. Stir in 2 teaspoons
of vanilla. Add the entire contents of the jar, and mix well. Roll
dough into 1 inch balls and
place them on the prepared cookie sheet. Bake for 20 to 25 minutes,
until lightly browned. Cool, and roll in confectioners’ sugar.

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87. SPICED APPLE CAKE MIX

3 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tsp. baking soda
1 tsp. powdered vanilla
1 1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1 cup chopped nuts
1/2 cup golden raisins

Combine and blend ingredients in a medium bowl. Store in an airtight
container.

Attach this to the Jar:
Spiced Apple Cake
Serves 8 to 10
1 package Spiced Apple Cake Mix
1 1/2 cups canola oil
3 large eggs
3 cups chopped apples
Preheat the oven to 350 degrees F & grease a tube or Bundt pan.
Place the Spiced Apple Cake Mix into a large mixing bowl. Make a
well in the center of the Mix; add the oil, eggs, and apples. Stir
until mixture is smooth. Pour into the prepared pan and bake for 1
hour & 10 minutes, or until a toothpick inserted into the center
comes out clean. Cool; remove from the cake pan.

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88. SPICED CRANBERRY CIDER MIX
This spicy cider tastes delicious after winter sports, so here’s
just the gift for a hostess on a ski vacation.

1/2 cup dried cranberries
12 cinnamon sticks
1/2 tsp. crushed whole cloves
2 Tbsp. whole allspice

In a small bowl, stir the cranberries and spices together. Store in
an airtight container.

Attach this to the Jar:
Spiced Cranberry Cider Mix
Serves 12 to 14
2 quarts apple cider
1 quart water
1 package Spiced Cranberry Cider Mix
2 oranges, sliced
In a large saucepan combine the cider, water, and Spiced Cranberry
Cider Mix. Heat through but do not boil. Add most of the orange
slices. Serve warm, garnished with the remaining orange slices.

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89. SPICED TEA MIX

1/3 c Instant Tea powder
1 c Tang
1/3 c Sugar
1/4 ts Ground allspice
1/4 ts Ground cloves

Blend well store in airtight container.

Add this note to container:
SPICED TEA MIX
Use 1-1/2 tsp. or more per cup of boiling water.

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90. SPICY SALSA / SALSA SPREAD

1 1/2 cup dried cilantro
1 tsp. garlic powder (more to taste)
1/2 cup dried chopped onion
1/4 cup dried red pepper flakes
1 tbs. salt
1 tbs. pepper

In a small bowl, combine all ingredients until well blended.
Store in an airtight container. Give with serving instructions.

Spicy Salsa:
Blend 2 tablespoons salsa mix with one 10 oz. can Mexican style
tomatoes. Serve with chips.

Salsa Spread:
Blend 2 tablespoons salsa mix with 1 cup softened cream cheese.
Serve with crackers

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91. SWEETHEART TRUFFLE MIX

2 cups chips - semi/sweet or milk chocolate (12 oz bag)
2 1/2 cups powdered sugar
1/2 cup powdered non dairy coffee creamer
1/2 cup unsweetened cocoa
1/4 cup paramount crystals (a form of shortening you can find at
confectionary supply stores)
1/4 teaspoon flavoring oil (cherry, orange, lemon, amaretto, etc.)
pinch of salt (just a few grains)

Combine chips and dry ingredients in a food processor. Process on
high for at least a minute or two until powdered. With food
processor running, drizzle flavoring oil into feed tube. Process
another 30 seconds.

Place 2 1/3 cups mix in a pint sized jar. Place 1/3 cup unsweetened
cocoa* (to roll the truffles in) in a small baggie, seal baggie,
place on top of mix.

Include these directions:
To prepare:
Heat 1/4 cup milk to boil, pour into a medium sized bowl. Remove
plastic bag from jar. Add mix to milk. Stir to blend well. Beat with
spoon for about one minute. Refrigerate until firm.
Empty contents of plastic bag into a small bowl. Shape rounded
tablespoons of mixture into balls, roll in unsweetened cocoa.

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92. “TANGY” COOKIE MIX

1/2 cup Tang Instant Breakfast Drink — powder
3/4 cup sugar
1 1/2 cups vanilla chips
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Mix flour, baking powder, and soda together. Layer ingredients in
jar in order given. Press each layer firmly in place before adding
next ingredient.

Recipe to attach to jar: Empty cookie mix in a large mixing bowl;
stir to combine. Add: 1/2 cup softened butter 1 egg slightly beaten
1 tsp. Vanilla Mix until completely blended. Roll heaping
tablespoonfuls into balls. Place 2 inches apart on a lightly greased
baking sheet. Bake at 375F degrees for 12 to 14 minutes or until
tops are very lightly browned. Cool 5 minutes on cookie sheet.
Remove to wire racks to cool completely.

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93. TOFFEE COFFEE MIX
A creamy, flavorful and sweet hot drink.

2/3 cup instant coffee
1 cup non-dairy creamer
1 cup brown sugar

Combine all ingredients well in a large bowl. Place in airtight
jars.

Attach gift tag to jar:

TOFFEE COFFEE MIX
To serve, place 2 - 3 teaspoons of mix in a mug and add boiling
water.

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94. TORTILLA SOUP MIX IN A JAR

Ingredients for Jar:
1 cup converted long grain rice
2 to 2-1/2 cups crushed tortilla chips
1 (5 oz.) can chicken

Seasonings: Mix the following and place in a thin zipper sandwich
bag.
2 T. chicken bouillon granules
2 t. lemonade powder with sugar
1 t. lemon pepper
1 t. dried cilantro leaves
1/2 t. garlic powder
1/2 t. ground cumin
1/2 t. salt
1/4 cup dried minced onions

Size of jar: Quart

Place ingredients in jar in this order:
1. Place rice in jar first.
2. Place seasoning packet into jar next. Gently flatten bag so it is
visible from all sides of jar.
3. Fill jar with tortilla chips.
4. Put lid on jar.
5. Attach can of chicken to top of jar.
6. Decorate jar.
7. Attach the following recipe to jar.

Tortilla Soup
1. Carefully empty tortilla chips from jar into a dish. Set aside.
2. Remove seasoning packet. Set aside.
3. Place rice in large pan. Add 10 cups water and 1 (10 oz.) can
diced tomatoes and green chilies and seasonings from packet.
4. Bring to a boil. Lower heat, cover and simmer 20 minutes.
5. Add tortilla chips. Cover and simmer 5 more minutes. Serve
immediately.
Makes 12 cups soup.

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95. TRAIL COOKIE MIX

1/2 cup packed brown sugar
1/2 cup sugar
3/4 cup wheat germ
1/3 cup quick oats
1 cup raisins
1/3 cup packed flaked coconut
1/2 cup chopped pecans
3/4 cup flour mixed with 1 tsp. baking powder

Layer ingredients in jar in order given. Press each layer firmly in
place before adding next ingredient.

Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup
softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until
completely blended. Roll dough into walnut-sized balls. Place 2
inches apart on a lightly greased cookie sheet. Bake at 350º for 12
to 14 minutes or until edges are lightly browned. Cool 5 minutes on
baking sheet. Remove to wire racks to cool completely. Yield: 2½
dozen.

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96. TURKEY NOODLE SOUP MIX
This is a great way to use leftover turkey.

1 cup uncooked fine egg noodles
1 1/2 Tbsp. chicken-flavored bouillon
1/2 tsp. ground black pepper
1/4 tsp. dried whole thyme
1/8 tsp. celery seeds
1/8 tsp. garlic powder
1 bay leaf

Combine all ingredients in a medium bowl. Store in an airtight
container.

Attach this to the Jar:
Turkey Noodle Soup
1 package Turkey Noodle Soup Mix
8 cups water
2 carrots, diced
2 stalks celery, diced
1/4 cup minced onion
3 cups cooked diced turkey
Combine the Turkey Noodle Soup Mix and the water in a large
stockpot. Add the carrots, celery, and onion and bring to a boil.
Cover the soup and reduce the heat to a simmer. Simmer for 15
minutes. Discard the bay leaf. Stir in the turkey and simmer an
additional 5 minutes.

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97. VEGETARIAN BLACK BEAN CHILI MIX

3 cup black beans, sorted - put in jar or bag.

3 Tbsp. dehydrated onion
3 Tbsp. granulated garlic
1 tsp. crushed oregano
2 tsp. salt
1/4 to 1/2 tsp. cayenne pepper (do not omit)
Combine spices in a small bag.

1 1/2 cups white rice - put in a separate package.

Label:
Wash beans. Put in pot with seasonings. Add 1 Tbsp. olive oil and
cover beans with 2” water. Bring to boil and simmer until very well
done (about 2 hours). Beans should be very soft. Add water as needed
to keep beans from sticking. There should be some liquid left on
beans when done. To cook rice, put 3 cup water and 1 tsp salt into a
pot and when it boils, add rice. Lower heat, cover and steam for 20
minutes. Serve about 1/2 cup rice in bowl, and put beans on the top.
Sprinkle with minced cilantro, finely chopped green onion, and a
squeeze of lime juice. This is very healthy. It has almost no fat,
and is mainly from the bottom of the food pyramid.

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98. WALNUT CHOCOLATE CHIP MUFFINS
Because this mixture doesn’t quite fill up the quart jar, it isn’t
necessary to pack the layers down as tightly as usual.

Layer in a clean 1 quart jar the following:

2 c. flour, mixed with 2 tsp. baking powder
1/3 c. packed brown sugar
1/3 c. granulated sugar
2/3 c. chocolate chips (I used semi sweet but milk chocolate would
be good as well)
1/3 c. coarsely chopped walnuts (OR macadamia? pecans?)

Attach recipe to jar:

Spoon out walnuts & chocolate chips into small bowl.
In a large bowl, empty remaining contents of jar and stir together
until well blended.
In a third bowl, stir together:
2/3 c. milk
1/2 c. butter, melted (allow to cool before mixing)
2 eggs, lightly beaten
1 tsp. vanilla
Make a well in center of the dry ingredients.
Add milk mixture and stir just to combine.
Fold in chocolate chips & walnuts.
Spoon batter into either greased or lined muffin cups (about 2/3
full).
Bake 15-20 minutes.
Test for doneness with toothpick.
Cool 5 minutes before removing from muffin cups.
Makes 12 muffins.

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99. WHITE CHOCOLATE MACADAMIA COOKIE MIX

1 1/4 cups white sugar
1/2 cup chopped macadamia nuts
3 ounces coarsely chopped white chocolate
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Mix together flour, baking soda and baking powder. Set aside. Layer
ingredients in order given in a quart sized wide mouth canning jar.
Press each layer down firmly in place. Add the flour mixture last.
Store in a cool dry place away from a heat source so condensation
and clumping does not occur.

Attach these directions to jar: Empty cookie mix into large mixing
bowl. Thoroughly blend mix. Add: 1/2 cup butter, softened 1 egg
slightly beaten 1 teaspoon of vanilla Mix until completely blended.
Shape into walnut sized balls and place 2 inches apart on sprayed
cookie sheets. Bake at 375F
degrees for 12 to 14 minutes until tops are very lightly browned.
Cool 5 minutes on baking sheet. Remove to racks to finish cooling.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

100. WHITE HOT CHOCOLATE MIX
A great idea for a major chocoholic.

1 tsp. vanilla powder
1 tsp. dried orange peel
1/2 cup grated white chocolate or white chocolate chips

Combine and blend the ingredients in a small bowl. Store in an
airtight
container.

Attach this to the Jar:
White Hot Chocolate
Serves 2
1 and 1/2 cups milk
1/4 cup White Hot Chocolate Mix
In a small saucepan, heat the milk until bubbles form around the
outside.
Add the White Hot Chocolate Mix and whisk until the chocolate is
melted.
Continue to whisk until the mixture is hot.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

101. ZUCCHINI BREAD BAKED IN A JAR

3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp ground cloves
2 cups granulated sugar
3 large eggs
1 cup oil (use only fresh oil)
2 cups zucchini, grated
1/4 tsp nutmeg
1 tsp vanilla
1/2 cup pecans, chopped

Preheat oven to 325-degrees
Sift together the flour, salt, baking powder, baking soda, cinnamon
and cloves; set aside.
Beat eggs until foamy.
Add sugar, oil, zucchini and vanilla.
Mix well with beater.
Add flour mixture to zucchini mixture. Add nuts.

For the pint jars, bake for about 35 minutes, moving the jars around
in the oven so they’ll bake evenly. Start checking the cakes at 25
minutes. For 1-1/2 pint jars, bake for about 1 hour and 15 minutes,
and start checking them at 1 hour.

Have your HOT lids ready.
Take one jar at a time from the oven and place a lid on, then the
ring. Tightly screw on lids. Allow jars to cool on your countertop.

Once the jars are cool, decorate with round pieces of cloth. Unscrew
the ring (the lid should be sealed by now) and place a few cotton
balls or a wad of batting on top of the lid (makes it poofy on top)
then a piece of cloth (about 3” larger than the lid) on top and
screw the ring back on.
Decorate as desired.

Granny note:

As a gift these are wonderful, but all packaged and ready to go and locked away in the pantry, many of them would be fantastic for those no time to cook days.......

granny

Apple Pie Spice Mix
¼ C cinnamon
2 tsp. nutmeg
1 tsp. allspice
1 tsp. ground ginger

Baking Powder (Homemade)
½ tsp. cream of tartar
¼ tsp. baking soda
¼ tsp. cornstarch
(Recipe can be doubled or tripled)

Beau Monde Seasoning
1 TBS ground cloves
1¼ tsp. ground cinnamon
1 TBS salt
1 TBS ground bay leaf
1 TBS ground allspice
2 TBS ground black pepper
1 tsp. ground nutmeg
1 tsp. ground mace
1 tsp. celery seed
2 TBS ground white pepper

Blackening Spice Mix
1 tsp. ground basil
1 tsp. ground thyme
1 tsp. garlic
1 tsp. white pepper
1 tsp. black pepper
1 tsp. salt or sea salt
1 tsp. onion powder
2 tsp. cayenne pepper
1 tsp. paprika
(Recipe can also be doubled or quadrupled; refrigeration recommended but not required)

Chai Masala (dried)
1 black cardamom pod
Seeds from 25 green cardamom pods
4 cloves
½ tsp. fennel seeds)
¼ tsp. black peppercorns
¼ tsp. carom seeds
1 tsp. dried ginger (optional)
1 tsp. ground cinnamon
(Grind until fine; store in glass container in cool, dark place for 6 months; makes 3 TBS)

Chicken Seasoning (KFC Secret Blend)
1 TBS rosemary
1 TBS oregano
1 TBS ground sage
1 tsp. powdered ginger
1 tsp. marjoram
1½ tsp. thyme
3 TBS packed brown sugar
3 TBS dry minced parsley
1 tsp. pepper
1 TBS paprika
2 TBS garlic salt
2 TBS onion salt
2 TBS chicken bouillon powder or 4 chicken bouillon cubes, crushed
1 pkg. Lipton cup tomato soup mix
(Pulse in blender; store in airtight container; to coat chicken add 1 oz. mix to 1 C flour)

Chili Powder
3 TBS paprika
1 TBS ground cumin
2 TBS oregano
1 tsp. red or cayenne pepper
½ tsp. garlic powder

Chinese Five-Spice Powder
1 tsp. ground Szechwan pepper
½ tsp. ground cinnamon
½ tsp. ground cloves
1¼ tsp. ground fennel seeds
1 tsp. ground star anise

Cinnamon Sugar
7/8 cup granulated sugar
2 TBS ground cinnamon

Creole Meat Seasoning
½ C salt
¼ C finely minced garlic
¼ C freshly ground black pepper
¼ C cayenne pepper
2 tsp. cumin seed

Creole Seasoning
4 tsp. salt
4 tsp. paprika
1 TBS garlic powder
1 TBS black pepper
2½ tsp. onion powder
1½ tsp. dried thyme leaves
1½ tsp. dried oregano leaves
1½ tsp. cayenne pepper

Dukkah
½ C roasted hazel or pistachio nuts
2 TBS coriander seeds
1/3 C toasted sesame seeds
1 TBS dried thyme
1 TBS cumin seed
salt & pepper to taste
(Mix in food processor; serve with French bread dipped in olive oil)

Fajita Seasoning
1 TBS cornstarch
2 tsp. chili powder
1 tsp. salt
1 tsp. paprika
1 tsp. sugar
¾ tsp. crushed chicken bouillon cube
½ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. cayenne pepper
¼ tsp. cumin

Garam Masala
1 tsp. cumin
1 TBS coriander seeds
1 tsp. sesame seeds
1 tsp. black peppercorns
1 tsp. cloves
1 tsp. mace
1 tsp. cinnamon
3 cardamom pods
(Toast in a medium-low skillet for two minutes; then grind)

Garlic Pepper
8 tsp. garlic powder
4½ tsp. black pepper
1 TBS parsley flakes

Greek Seasoning
¼ C dried oregano leaves
2 TBS fennel seeds
2 TBS crushed dried lemon grass
¾ tsp. black pepper

Herb Mix
1 TBS onion powder
1 TBS garlic powder
1 TBS dried parsley flakes
1 tsp. dried basil leaves
1 tsp. dried thyme leaves
1 tsp. dried marjoram leaves
1 tsp. pepper

Herbs de Provence
1 TBS dried basil leaves
1 TBS dried marjoram leaves
1 TBS dried summer savory leaves
1 TBS dried thyme leaves
2 tsp. orange zest
1 powdered bay leaf
1 tsp. fennel seeds

Indian Spice Blend
8 tsp. cumin
4 tsp. ground ginger
2 tsp. ground coriander
2 tsp. cayenne
4 tsp. turmeric
2 tsp. black pepper

Italian Herb Seasoning
1 tsp. oregano
1 tsp. marjoram
1 tsp. thyme
1 tsp. basil
1 tsp. rosemary
1 tsp. sage

Kitchen Spice Mix
2 TBS salt
1 TBS ground dried lemon peel
1 TBS dry English-style mustard
2 tsp. ground allspice
2 tsp. ground ginger
2 tsp. ground nutmeg
2 tsp. black pepper
2 tsp. cayenne pepper
(For roasted meats and cutlets)

“Lowry’s” Seasoned Salt
2 TBS pepper
1 TBS chicken bouillon powder
1 tsp. onion salt
1 tsp. onion powder
1 TBS garlic salt
1 tsp. cumin powder
1 tsp. dry marjoram leaves
1 TBS minced parsley
1 tsp. paprika
½ tsp. curry powder
1 TBS chili powder
1/3 C salt

Middle Eastern Spice Mix
1 TBS cumin
1 tsp. cardamom
½ tsp. allspice
½ tsp. coriander
½ tsp. cloves
1 tsp. fresh ground pepper
1 tsp. red pepper flakes, crushed
½ tsp. ginger
1 tsp. turmeric
1 tsp. salt
1 TBS paprika
1 tsp. cinnamon
(Combine well and store in jar; use on rice, lentils & meats)

Mrs. Dash Seasoning Blend
½ tsp. cayenne pepper
1 TBS garlic powder
1 tsp. basil
1 tsp. marjoram
1 tsp. thyme
1 tsp. parsley
1 tsp. savory
1 tsp. mace
1 tsp. onion powder
1 tsp. sage
1 tsp. black pepper
(Tastes like the real Mrs. Dash mix; blend well and keep dry)

Mulling Spice
1 C brown sugar
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. dried ground orange peel
1 tsp. ground allspice
½ tsp. ground nutmeg

No-Salt Seasoned Salt
1 TBS garlic powder
2½ tsp. thyme leaves
2½ tsp. onion powder
2½ tsp. paprika
2¼ tsp. celery seed
2½ tsp. ground white pepper
1 TBS dry mustard
2¼ tsp. dried finely chopped lemon peel
1 TBS ground black pepper

Old Bay Seasoning Mix
1 TBS ground bay leaves
2½ tsp. celery salt
1½ tsp. dry mustard
1½ tsp. ground black pepper
¾ tsp. ground nutmeg
½ tsp. ground cloves
½ tsp. ground ginger
½ tsp. paprika
½ tsp. red pepper
¼ tsp. ground mace
¼ tsp. ground cardamom

Onion-Paprika Blend
2 tsp. paprika
1 tsp. onion powder
½ tsp. salt
¼ tsp. cayenne pepper (optional)
¼ tsp. white pepper (optional)

Onion Soup Mix (Lipton’s)
¾ C instant minced onion
1/3 C beef bouillon powder
4 tsp. onion powder
¼ tsp. crushed celery seeds
¼ tsp. sugar

Oriental Spice for Stir Fry (keep refrigerated)
1 tsp. freshly grated lemon peel
¼ tsp. fennel seed, crushed
¼ tsp. ground cloves
¼ tsp. anise seed, crushed
¼ tsp. ground cinnamon
¼ tsp. ground ginger

Paellero Blend
2 tsp. parsley
2 tsp. thyme
2 tsp. Spanish paprika
1 tsp. seasoned salt
1 tsp. salt
1 tsp. pepper
Pinch of saffron
(For use in the Spanish dish Paella; if saffron is not available use yellow food coloring plus more paprika. Try not to substitute turmeric for the saffron as the flavor is not compatible with Paella).

Parmesan Mix
1 LB parmesan or Romano cheese, grated
¼ C oregano
¼ C basil
¼ C parsley flakes
Dried red pepper flakes, optional
(Good when sprinkled on pizza and French fries)

Pasta Blend
5 TBS dried basil
3 TBS dried oregano
2 TBS dried thyme
1 tsp. dried garlic

Pickling Mix
¼ C mustard seeds
¼ C dill seed
¼ C coriander seeds
2 TBS crushed chili peppers
2 TBS crushed bay leaves
1 TBS celery seeds
1 TBS white peppercorns

Piri-Piri Spice Mix
1½ tsp. paprika
1 tsp. dried oregano, crushed
1 tsp. ground ginger
1 tsp. ground cardamom
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. salt
½ tsp. ground Piri-Piri pepper (or cayenne pepper, add more to taste)
(For use with meats and chicken)

Poultry Seasoning
2 TBS marjoram
2 TBS savory
2 tsp. parsley
1 TBS sage
1½ tsp. thyme
Pumpkin Pie Spice Mix
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground cloves
½ tsp. ground nutmeg

Roasted Rice Powder
¼ cup Thai sticky rice

Heat a small heavy skillet over medium-high heat. Add the rice and stir constantly as the rice heats. After several minutes, it will have a lightly toasted aroma and will begin to turn a pale brown. Continue stirring until all the rice has changed to a light tan color, then transfer to a spice grinder or a large mortar and pestle; grind to a fine powder. Once completely cooled, rice powder will keep well in a sealed glass jar for several weeks. (Recipe from “The Seductions of Rice”).

Seafood Herbs
5 tsp. dried basil
5 tsp. crushed fennel seeds
4 tsp. dried parsley
1 tsp. dried lemon peel

Seasoned Salt
¾ C salt
¼ C garlic salt
1 tsp. ground pepper
½ tsp. dried oregano leaves
1 tsp. paprika
1/8 tsp. celery seed
¼ tsp. ground white pepper
¼ tsp. dry mustard

Shake N’ Bake Mix
1 C all-purpose flour
2 C fine dry breadcrumbs
2 tsp. cornstarch
2 tsp. paprika
2 tsp. onion powder
2 tsp. salt
2 tsp. sugar
3½ tsp. poultry seasoning
2 TBS crumbled dried parsley

Stuffing Blend
6 TBS dried rubbed sage
3 TBS dried sweet marjoram
2 TBS dried parsley
4 tsp. dried celery flakes

Taco Seasoning
4 TBS instant minced onion
2 TBS chili powder
2 tsp. paprika
2 tsp. dried red pepper, crushed
1½ tsp. dried oregano
4 tsp. salt
1 TBS cornstarch
1 TBS instant minced garlic
2 tsp. ground cumin

Tamarind Paste
1 tsp. dates
1 tsp. prunes
1 tsp. dried apricots
1 tsp. lemon juice

Turkish Spice Mix
1 TBS mixed pickling spices
1½ tsp. crushed dried savory
1 tsp. ground black pepper
½ tsp. ground cinnamon
½ tsp. ground cumin
½ tsp. ground nutmeg
½ tsp. crushed dried mint leaves
(Combine; grind in a spice mill to a fine powder; use on lamb, seafood, poultry and rice)

Vanilla
1 vanilla bean; chopped (do not grind)
6 oz. dark rum or bourbon
(Cut vanilla into small pieces and add to liquor)

Vegetable Blend
1 TBS marjoram
1 TBS basil
1 TBS chervil
1 TBS tarragon
1 TBS celery seed
(Goes well with vegetables and on salads)

Vegetable Seasoning Blend
¼ C onion powder
¼ C dried parsley flakes
2 TBS salt-free lemon pepper
2 TBS garlic powder
2 TBS celery seeds
2 tsp. sage
2 tsp. marjoram
2 tsp. thyme
2 tsp. basil
2 tsp. oregano
2 tsp. pepper
2 tsp. dill weed
1 tsp. summer savory
salt, to taste (optional)
(For use with vegetables; or make broth by mixing 1 rounded teaspoon with each cup of warm water)

SALT FREE SEASONING MIXES

~~~Low Sodium Herb Shaker~~~
3 TB garlic granules
1 TB onion powder
1 TB dried basil, crushed
1 TB ground black pepper
1 TB dried thyme, crushed
1 TB dried sage, crushed, optional
1 TB mace, optional

Combine all ingredients and mix well. Store in an air tight jar and keep it on
your table to replace the salt shaker.

~~~Seafood Seasoning~~~
4 tsp. dried parsley, crushed
1-1/2 TB dried chives, dill or tarragon, crushed
2 tsp. dried lemon peel

Optional:
1-1/2 tsp. dried mustard OR
1 tsp. ground ginger
1/2 tsp. garlic granules

Use about 2 teaspoons per pound of fish, and poach in about 1/4 cup water or
salt free broth. For variety, sprinkle the fish with paprika or toasted nuts.

Yield: 1/4 cup.

~~~Oriental Seasoning~~~
2 TB onion powder
2 TB ground ginger
2 B garlic granules
2 TB ground black pepper

Use 1/4 to 1/2 teaspoon per pound of meat, fish or poultry

Yield: 1/2 cup.

~~~Mexican Seasoning~~~
6 TB chili powder
1-1/2 tsp. onion powder
2 TB ground cumin
1-1/2 tsp. garlic granules

Optional:
1/4 tsp. dried thyme, crushed
3 tsp. dried basil, crushed
3/4 tsp. dried oregano, crushed
1/2 tsp. ground black pepper

Yield: 1/4 cup.

Suggestion: Add one of these seasoning mixes to oil and vinegar for a
salt free salad dressing.

* Exported from MasterCook *

MISSOURI MIX

Recipe By :
Serving Size : 13 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
9 cups all-purpose flour — sifted
1/2 cup double-acting baking powder*
1 cup nonfat dry milk
2 Tbsp. nonfat dry milk
4 tsp. salt
1 3/4 cup vegetable shortening**

* there is another recipe which calls for 1/3 cup double acting baking
powder
** or lard
1.) Stir baking powder, dry milk and salt into sifted flour. Sift all dry
ingredients together until well mixed.

2.) Cut or mix shortening into flour mixture until resembles coarse
cornmeal.
YIELD: 13 cups

STORAGE:
Store in airtight container at room temperature for up to 6 weeks.

VARY THE LIQUIDS:
Do NOT use milk. Use water, broth, or clear fruit juice.

USE IN FAVORITE RECIPE:
Use 1-1/2 cups mix for every cup flour called for in your recipe. The mix
will have the baking powder, salt, fat, and milk in it already. Add liquid,
though.

Elizabeth “Lissa” Cooper Kent notes:
Mom got this recipe in a pamphlet from the University of Missouri-Columbia
Agriculture Extension office. It is much better than Bisquick, in my
opinion! And, it stores well, too!

SOURCE:
http://www.geocities.com/Heartland/Acres/4207/mizzoumix.html

Formatted and Posted by Goldi
8-18-03

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* Exported from MasterCook *

MISSOURI MIX APPLE COBBLER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
6 Tbsp. sugar
2 Tbsp. Missouri Mix
1/8 tsp. cinnamon
3 cups thinly sliced — peeled apples
1/4 cup water
2 tsp. margarine

Combine sugar, mix, cinnamon, and water. Pour into 7-1/2x12-inch baking
pan. Add apples. Dot with margarine

VARIATION:
Peaches, berries, cherries, or other fruit prepared as for pie may be used
instead of apples.

TOPPING:
1 cup Missouri Mix
2 Tbsp. sugar
1 egg, beaten
2 Tbsp. water

Add 1 Tbsp. sugar to mix. Mix egg and water; stir into the mix. Stir well.
Spread the mixture over the fruit. Sprinkle the other 1 Tbsp. sugar over
top. Bake at 350 for 30 minutes. Serve while warm.
YIELD: 6 to 8 servings.

NOTES:
Do NOT use milk. Use water, broth, or clear fruit juice.

SOURCE:
http://www.geocities.com/Heartland/Acres/4207/moaplcob.html

Formatted and Posted by Goldi
8-18-03

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* Exported from MasterCook *

MISSOURI MIX BASIC BISCUITS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 cups Missouri Mix
1/2 cup water

Add liquid to mix. Stir 20 to 25 times. Turn onto lightly floured board;
knead about 15 times. Roll to 1/2-inch thick. Cut with floured biscuit
cutter (or mouth of drinking glass dipped in flour). Place on ungreased
cookie sheet; bake at 425 for 10 minutes.
Make 10 to 12 biscuits.

VARIATIONS:
CHEESE BISCUITS—
Add 1/3 cup grated sharp cheddar cheese to Basic Biscuit recipe. After
baked, may brush with melted garlic butter, if desired.

DROP BISCUITS—
Increase water in Basic Biscuit recipe to 2/3 cup. It is not necessary to
knead or roll dough. Drop by spoonfuls into well-greased muffin pans.

DUMPLINGS—
Use 2/3 cup liquid in Basic Biscuit recipe. Liquid can be broth. Drop from
a spoon onto boiling stew. Cover with tight lid. Cook 12 minutes.

PIZZA DOUGH—
1 cup mix. 1/4 cup water. Mix as for biscuit dough. Roll in circle
1/4-inch thick. Place in cookie sheet of the bottom of a pie pan. Turn up
edges of dough. Add favorite toppings. (May want to bake crust first,
before adding toppings, to keep dough from becoming soggy.)

NOTES:
Do NOT use milk. Use water, broth, or clear fruit juice.

Elizabeth “Lissa” Cooper Kent notes:
Our favorite biscuits that Mom made!

SOURCE:
University of Missouri-Columbia Agriculture Extension office
http://www.geocities.com/Heartland/Acres/4207/bscbis.html

Formatted and Posted by Goldi
8-18-03

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* Exported from MasterCook *

MISSOURI MIX BASIC CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/2 cups Missouri Mix
1/2 cup sugar
1/2 cup water
1 egg
1/2 tsp. vanilla

Grease and flour 9-inch cake pan. Stir sugar into mix. Combine water, egg,
and vanilla; add half of liquid to mix and beat 2 minutes at medium speed by
electric mixer (200 strokes by hand). Add remaining liquid and beat 1
minute. Pour batter into prepared pan; bake at 375 for about 25 minutes.
Makes 6 serving

VARIATIONS:
APPLESAUCE-SPICE CAKE—
Omit water and vanilla in Basic Cake recipe. Instead, use 1/2 cup tart
(unsweetened) applesauce, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/2 tsp.
cloves. Increase sugar to 2/3 cup.

BANANA CAKE—
Reduce water in Basic Cake to 1/2 cup. Ad 1/2 to 2/3 cup mashed banana.

UPSIDE-DOWN CAKE—
Use Basic Cake batter. If fruit juice is light in color (peach, pineapple,
apricot), it may be used for all or part of the water. Melt 1/4 cup butter
or margarine in a 9-inch pan. Sprinkle with 1/2 cup packed brown sugar.
Arrange about 1-1/2 cups fruit (cherries, peaches, pineapple, apricots,
apple, or other fruit), or cover bottom of pan. Spread cake batter over
fruit. Bake at 350 for 30 minutes

NOTES:
Do NOT use milk. Use water, broth, or clear fruit juice.

SOURCE:
University of Missouri-Columbia Agriculture Extension office
http://www.geocities.com/Heartland/Acres/4207/bsccake.html

Formatted and Posted by Goldi
8-18-03

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* Exported from MasterCook *

MISSOURI MIX BASIC CHOCOLATE CAKE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/2 cups Missouri Mix
1/3 cup cocoa
3/4 cup sugar
2/3 cup water
1 egg
1/2 tsp. vanilla

Mix cocoa and sugar with Missouri Mix. Grease and flour 9-inch cake pan.
Stir sugar into mix. Combine water, egg, and vanilla; add half of liquid to
mix and beat 2 minutes at medium speed by electric mixer (200 strokes by
hand). Add remaining liquid and beat 1 minute. Pour batter into prepared
pan; bake at 375 for about 25 minutes.
Makes 6 serving

VARIATIONS:
CHOCOLATE-ORANGE—
Use strained orange juice instead of water.

CHOCOLATE-BUTTERMILK—
Add 1/4 tsp. baking soda to dry ingredients. Use buttermilk instead of
water.

CHOCOLATE-SPICE—
Add to dry ingredients: 1/2 tsp. cinnamon, 1/8 tsp. nutmeg, 1/8 tsp.
cloves.

CHOCOLATE-MOCHA—
Add 1 Tbsp. instant coffee to dry ingredients OR use 2/3 cups strong coffee
instead of water.

NOTES:
Do NOT use milk. Use water, broth, or clear fruit juice.

SOURCE:
University of Missouri-Columbia Agriculture Extension office
http://www.geocities.com/Heartland/Acres/4207/bscchoc.html

Formatted and Posted by Goldi
8-18-03

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* Exported from MasterCook *

MISSOURI MIX BASIC COFFEE CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 cups Missouri Mix
1/3 cup sugar
1 egg
1/2 cup water

Stir sugar into mix. Beat egg and add to water. Add egg-water to mix; stir
until ingredients are well mixed - DO NOT BEAT. Spread half of batter
evenly in greased 8x8x2-inch pan. Sprinkle half of CINNAMON-SUGAR TOPPING
evenly over batter. Spread remaining batter in pan. Cover with remaining
topping. Bake at 375 for about 20 minutes.
Makes 6 servings

CINNAMON-SUGAR TOPPING:
Mix together dry ingredients. Cut together with margarine in food-processor
or with pastry cutter:
1/2 cup brown sugar
2 Tbsp. Missouri Mix
1 tsp. cinnamon
3 Tbsp. margarine

NOTES:
1-1/2 cups finely chopped, peeled apple may be added, if desired. Do NOT use
milk. Use water, broth, or clear fruit juice.

SOURCE:
University of Missouri-Columbia Agriculture Extension office
http://www.geocities.com/Heartland/Acres/4207/bsccoff.html

Formatted and Posted by Goldi
8-18-03

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* Exported from MasterCook *

MISSOURI MIX BASIC MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 cups Missouri Mix
4 tsp. sugar
1 egg
2/3 cup water

Stir sugar into mix. Beat egg and add to water. Add water-egg mixture to
mix; stir just until blended, will be lumpy. Bake in well-greased muffin
pans at 400 for about 20 minutes.
YIELD: 12 medium muffins.

VARIATIONS:
APPLE MUFFINS—
Add 3/4 cup finely-diced, peeled apples, 1/16 tsp. cinnamon, and dash nutmeg
to the mix. If apples are sour, sugar may be increased to 2 Tbsp.

BLUEBERRY MUFFINS—
Add 1/2 cup canned and drained, fresh, or frozen, thawed and drained
blueberries to the mix.

BANANA MUFFINS—
Add 1/2 cup mashed banana and 1/4 tsp. nutmeg. Reduce water to 1/2 cup.

NOTES:
Do NOT use milk. Use water, broth, or clear fruit juice. May sprinkle
muffins with cinnamon-sugar topping, before baking, if desired. See
Missouri Mix Basic Coffee Cake recipe.

SOURCE:
University of Missouri-Columbia Agriculture Extension office
http://www.geocities.com/Heartland/Acres/4207/bscmuff.html

Formatted and Posted by Goldi
8-18-03

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* Exported from MasterCook *

MISSOURI MIX BASIC PANCAKES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 cups Missouri Mix
1 tsp. sugar
1 egg
1 cup water

Add sugar to mix. Beat egg slightly and mix with water. Add egg-water to
mix and stir about 25 strokes. Bake cakes on a pre-heated griddle or
skillet. Turn when bubbles appear on the surface of pancakes.

VARIATIONS:
BLUEBERRY PANCAKES—
Add 1/2 cup fresh or frozen blueberries to batter.

NOTES:
Do NOT use milk. Use water, broth, or clear fruit juice.

SOURCE:
University of Missouri-Columbia Agriculture Extension office
http://www.geocities.com/Heartland/Acres/4207/bscpan.html

Formatted and Posted by Goldi
8-18-03

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* Exported from MasterCook *

MISSOURI MIX FRIED PIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 cups Missouri Mix
1/2 cup water
Fruit filling*

* may used any canned or homemade fruit pie filling
Add water to mix. Stir 20-25 strokes. Turn onto lightly floured board and
knead about 15 times. Roll dough thin as for pie crust. Cut into circles
about 5-inches across. Place 2 Tbsp. of filling on half of each circle,
keeping away from outer edge. Fold dough over and press edges firmly with
fork dipped in flour. Seal edges so fat can’t seep in. Fry in deep, hot
vegetable oil or shortening (350 degrees) for 3 minutes. Turn once.
Makes 6 pies.

NOTES:
Do NOT use milk. Use water, broth, or clear fruit juice.

SOURCE:
University of Missouri-Columbia Agriculture Extension office
http://www.geocities.com/Heartland/Acres/4207/frdpie.html

Formatted and Posted by Goldi
8-18-03

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* Exported from MasterCook *

MISSOURI MIX GINGERBREAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/2 cups Missouri Mix
1/2 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. cloves
1/4 cup packed brown sugar
1/3 cup molasses
1/3 cup water
1 egg — beaten

Add spices to mix. Mix brown sugar, molasses, water, and egg. Add half of
liquid to dry ingredients and mix 2 minutes on medium speed with electric
mixer or 200 strokes by hand. Add remaining liquid and beat 1 minute at low
speed. Pour batter into 8x8x2-inch pan lined with waxed paper. Bake at 350
for 30 minutes.
Make 6 servings.

NOTES:
Do NOT use milk. Use water, broth, or clear fruit juice.

SOURCE:
University of Missouri-Columbia Agriculture Extension office
http://www.geocities.com/Heartland/Acres/4207/mogngrbrd.html

Formatted and Posted by Goldi
8-18-03

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* Exported from MasterCook *

MISSOURI MIX PEANUT BUTTER REFRIGERATOR COOKIES

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 cups Missouri Mix
2/3 cups sugar
1 cup creamy OR chunky-style peanut butter
1 egg — beaten
1 Tbsp. water

Stir sugar and peanut butter into mix. Mix water and beaten egg and add to
mix. Stir very well. Shape into roll; wrap in waxed paper - store in
refrigerator until needed. Slice about 1/4-inch thick; place on ungreased
cookie sheet. Bake at 375 for 10 - 12 minutes. OR cookies may be baked
now. Shape into little balls and place on cookie sheet - flatten with fork
dipped in sugar.

NOTES:
Do NOT use milk. Use water, broth, or clear fruit juice.

SOURCE:
University of Missouri-Columbia Agriculture Extension office
http://www.geocities.com/Heartland/Acres/4207/pntbtrfrg.html

Formatted and Posted by Goldi
8-18-03

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http://extension.missouri.edu/xplor/agguides/hort/g06226.htm

Vegetable Harvest and Storage
Denny Schrock
Department of Horticulture

Timely harvest and proper storage help to maintain the quality and freshness of garden vegetables. This publication gives information on how and when to harvest vegetables, special harvest preparations and storage requirements, and appropriate length and kinds of storage.

The following terms are used in this publication:

* Light freeze
28 to 32 degrees Fahrenheit
* Moderate freeze
24 to 28 degrees Fahrenheit
* Severe freeze
Less than 24 degrees Fahrenheit

You should recognize that “ideal” storage conditions for many vegetables are not attainable around the average home or farm. It is important, therefore, to recognize the limitations of the best storage available.

Refrigerators can be used for storage. If two refrigerators are available, one can be kept at a cold temperature (32 to 40 degrees) and the other at a cool temperature (45 to 50 degrees). If there is only one refrigerator with the control set for normal operation, the temperature in the center storage section is usually between 38 and 42 degrees Fahrenheit. Check the setting of the temperature control by placing a thermometer in different places in the refrigerator. Remember also that frequent opening of the refrigerator door raises the temperature inside.

Basements are also possible storage places. Temperatures in most heated (air-conditioned) basements will usually be 65 degrees Fahrenheit or warmer in summer and 60 degrees Fahrenheit or cooler in winter. Separate sections can be partitioned to vary the temperature and humidity. You can use outdoor air, dirt floors or wetted sacks to vary the temperature and humidity needs. Unheated basements, if well ventilated, can provide good storage conditions for some vegetables.

Different vegetables require different temperature and humidity levels for proper storage.
Cold, moist storage
32 to 40 degrees Fahrenheit 90 to 95 percent relative humidity

Root crops

* Beets
Begin harvest when beet is 1 inch in diameter or smaller for baby beets. Main harvest is when beets are 2 to 3 inches. Tender tops make excellent greens regardless of the size of the root ball. Harvest spring-planted beets before hot weather (July). Harvest fall beets before the first moderate freeze. For storage, wash roots, trim tops to 1/2 inch, place in perforated plastic bags and store in refrigerator, cold moist cellar or pit. Storage life is 2 to 4 months.
* Carrots
Harvest spring carrots before hot weather (July). Baby carrots may be harvested when roots are 3 inches long. Fall-planted carrots should be harvested before the first moderate freeze. For storage, wash roots, trim tops to 1/2 inch, place in perforated plastic bags and store in refrigerator, cold moist cellar or pit. Storage life is 2 to 4 months. With a heavy layer of mulch, carrots may also be overwintered outdoors in the ground.
* Horseradish
Harvest after several severe freezes. Store in the ground all winter; mulch with straw or leaves and dig when needed.
* Parsnips
Harvest in late fall after several moderate freezes. Exposure to cold develops the sweet flavor. For storage requirements, see carrots.
* Potato, Irish
Harvest in July when the tops have yellowed or died. Do not leave in ground exposed to high soil temperatures from sun. Wash potatoes and remove the diseased or damaged ones. Cure for about a week in a shaded, well-ventilated place (open barn, shed, garage). Avoid exposing tubers to light. Store in as cool a place as possible at this time of year. You are not likely to find ideal storage conditions (40 degrees Fahrenheit, 85 to 90 percent relative humidity) at this time of year other than commercial cold storage. Cool basements are probably the best storage available. Keep humidity high and provide good ventilation. Storage time is 2 to 4 months.
* Radish
Harvest when 1/2 to 1 inch in diameter. Wash roots, trim both taproot and tops and store in plastic bags in a refrigerator for up to a month. Winter or black radishes are stored the same as carrots.
* Salsify
See parsnips for harvest and storage.
* Turnip
Turnips can be harvested from the time they are 1 inch in diameter. They are best as a fall crop and can withstand several light freezes. Store the same as carrots. Turnip greens may be harvested and used the same as beet greens.

Cole crops (cabbage group)

* Broccoli
Harvest terminal head while florets are still tight and of good green color. Smaller side heads will develop. Store in perforated plastic bags for up to one week in the refrigerator. Freeze any surplus. Best quality will be found in shoots that are harvested during cool weather.
* Brussels sprouts
Harvest the sprouts (small heads) when they are firm; begin from the bottom of the plant. Sprouts can stand several moderate freezes. Harvest all sprouts prior to the first severe freeze and store in the refrigerator in perforated bags for up to 3 weeks. Freeze any surplus.
* Cabbage
Harvest when heads are solid. Remove loose outer leaves. Store cabbage in refrigerator, cold cellar or outdoor pit in plastic bags for up to 2 months.
* Cauliflower
Tie outer leaves above the head when curds are about 1 to 2 inches in diameter (except colored types). Heads will be ready for harvest in about 2 weeks. Cauliflower may be stored in perforated plastic bags in the refrigerator for up to 2 weeks. Freeze any surplus.
* Chinese cabbage
Grows best in the fall, although varieties that mature in less than 55 days can be planted in early spring. Harvest head after the first moderate frost in the fall and store in perforated plastic bags in the refrigerator, cold cellar or outdoor pit. Chinese cabbage will keep for up to 2 months. Harvest spring cabbage when heads solidify but before a seed stalk forms.
* Kohlrabi
For standard types, harvest when the swollen stems are 2 to 3 inches in diameter. Stems become woody if left too long before harvest or if grown under poor conditions. Giant, heirloom types may reach 1 foot in diameter and still retain high quality. Cut off root and leaf stems and store in plastic bags as indicated for carrots. Storage life is 2 to 4 weeks.

Greens

* Chard (Swiss)
This is a summer green that is harvested continuously. Merely break off the outer leaves. Swiss chard is a beet relative developed for its top. A spring planting will provide greens from early summer to the first moderate freeze. Store in plastic bags up to 2 weeks in refrigerator.
* Collards, kale, mustard, spinach
Harvest the leaves and leaf stems of greens when they reach suitable size. Either harvest the whole plant or the outer, larger leaves. Greens do not store well, but may be kept in plastic bags in the refrigerator for up to 2 weeks. Freeze any surplus.

Salads

* Endive (Escarole)
Harvest whole plant. Wash thoroughly to remove soil and sand. Gather leaves together and tie with rubber band. Store in plastic bags in refrigerator for up to 3 weeks.
* Lettuce
Head, semi-head and leaf lettuce can be stored for up to 2 weeks in perforated plastic bags in the refrigerator. Individual leaves may be harvested at any stage of development before the plants bolt (go to seed). For best quality, successive plantings at two-week intervals are suggested.
* Parsley
Parsley will overwinter if planted in a protected place such as a cold frame. If planted in the open, it can be carefully lifted with a ball of soil just before the soil freezes, potted and taken into the house in a cool, sunny room and harvested for several weeks. Parsley leaves will keep in plastic bags in the refrigerator for about one week.

Legumes

* Lima beans
Harvest when pods have filled. For tender limas, harvest when a bit immature; for “meaty” limas, harvest when mature. Shelled limas can be stored in perforated plastic bags in the refrigerator for about a week. Surplus limas can be canned or frozen.
* Garden peas
Harvest when pods have filled. For tender peas, harvest when a bit immature; for “meaty” peas, harvest when mature. Unshelled peas can be kept in a perforated plastic bag in the refrigerator for about a week. Freeze or can surplus. Oriental or snow pea types are harvested when pods are full-sized but before the peas inside begin to swell. Edible podded or snap peas are harvested when pods have filled out but before the peas inside become starchy.
* Southern peas (Crowder, Purple Hull, etc.)
For fresh use, freezing or canning, harvest when seeds are large and plump but moist. Either shelled or unshelled peas may be stored in the refrigerator for several days.

Other vegetables

* Asparagus
Harvest by snapping 6- to 12-inch spears off at ground level but before the top begins to fern out. Store in plastic bag in refrigerator for up to one week. Freeze or can any surplus.
* Onions, green
Harvest green onions when they attain sufficient size. Cut off roots; remove top, leaving an inch of green. Place in plastic bag and store in refrigerator for up to 2 weeks.
* Rhubarb
Harvest leaf stalks when 1/2 to 1 inch in diameter. Do not use leaves. Rhubarb can be stored in perforated plastic bags for up to 3 weeks in the refrigerator. Surplus rhubarb can be frozen.
* Sweet corn
Harvest sweet corn when kernels are plump and tender. Silks will be dry and kernels filled. Check a few ears for maturity: Open top of ear and press a few kernels with thumbnail. If milky juice exudes, it is ready for harvest. Harvest at peak of quality, husk to conserve space, and store in plastic bags for no more than two days in the refrigerator. The new super sweet varieties will store for a week or more. Freeze or can surplus corn. Baby corn may be harvested just as silks emerge, before the ear is 3 inches long.

Cool, moist storage
45 to 50 degrees Fahrenheit 80 to 90 percent relative humidity

Vine crops

* Cantaloupe (muskmelon)
Harvest when the stem slips easily from the fruit. Lift the melon; if ripe it should separate easily from the vine. Store ripe melons in the refrigerator in a plastic bag for up to 10 days. Try a few boxes of frozen melon balls.
* Squash, summer
Harvest when fruit is young and tender. Skin should be easily penetrated with the thumbnail. Store for up to a week in a perforated plastic bag in the refrigerator.
* Cucumber
Harvest cucumbers before seeds become half-size. This will vary with variety. Most varieties will be 1-1/2 to 2-1/2 inches in diameter and 5 to 8 inches long. Pickling cucumbers will be a bit more blocky and not as long as slicers. Store slicing cucumbers in the warmest part of the refrigerator (45 to 50 degrees). Place in plastic bag. Storage life is about one week. Pickling cucumbers should be cooled quickly in ice water and can be kept up to two days in a plastic bag in the refrigerator.
* Watermelon
Harvest when underside of fruit turns from whitish to yellowish. The tendril at the juncture of the fruit stem and the vine usually dies when the fruit is mature. Thumping an immature melon gives a ringing metallic sound, while a mature melon gives a dull thud. Watermelons will store at room temperature for about a week and at a temperature of 45 to 50 degrees Fahrenheit for 2 or 3 weeks.

Other vegetables

* Eggplant
Harvest when fruits are nearly full-grown, but color is still bright. Eggplants are not adapted to long storage. Keep in warmest part of refrigerator (45 to 50 degrees) for about a week.
* Beans, green
Bean pods will be most tender when the small seed inside is one-fourth normal size. The pods become more fibrous as the beans mature. Harvest before pods begin to swell because of the developing bean seeds inside. Store green beans up to one week in perforated plastic bags in the warmest part of the refrigerator. Can or freeze surplus.
* Okra
Harvest okra pods when they are 2 to 3 inches long. Over-mature pods are woody. Store in plastic bags in the warmest part of the refrigerator for about one week. Freeze surplus.
* Peppers, sweet
Harvest when fruits are firm and full size. If red, yellow or other colored fruits are desired, leave on plant until mature color develops. Mature peppers will be sweeter than green peppers. Sweet peppers can be stored for 2 to 3 weeks in the warmest part of the refrigerator in plastic bags.

Cool, dry storage
32 to 55 degrees Fahrenheit 50 to 60 percent relative humidity

* Onions, dry
Harvest onions when the tops have fallen over and the necks have shriveled. Remove tops, place in shallow boxes or mesh bags and cure in open garage or barn for 3 to 4 weeks. Store in mesh bags in as cool a place as can be found in midsummer (32 to 35 degrees). During humid (muggy) weather, keep ventilated.
* Peppers, hot
Pull plants late in the season and hang to dry in sun or a warm place. Store in a dry cool place (usually a basement).

Warm, dry storage
55 to 60 degrees Fahrenheit 60 to 70 percent relative humidity

* Pumpkins, winter squash
Harvest pumpkins and winter squash when the skin is hard and the colors darken. Both should be harvested before frost. Remove the fruit from the vine with a portion of the stem attached. Store on shelves in a single layer so air can circulate around them.

Warm, moist storage
55 to 60 degrees Fahrenheit 80 to 85 percent relative humidity

* Sweet potatoes
Harvest in fall before frosts and freezing temperature. Handle carefully in the digging process. Cure for one week at temperature of 80 to 85 degrees Fahrenheit. Ideal storage is at 55 degrees Fahrenheit and 85 percent relative humidity. (This might be accomplished in a basement with ventilated boxes covered with periodically moistened burlap sacks.)
* Tomato
Ripe tomatoes will keep for a week at 55 to 60 degrees Fahrenheit. Green, mature tomatoes, harvested before frost, should be kept at a temperature between 55 and 70 degrees Fahrenheit. For faster ripening, raise temperature to 65 to 70 degrees Fahrenheit. Mature green tomatoes should approach normal size and have a whitish green skin color. Keep mature green tomatoes from 3 to 5 weeks by wrapping each tomato in newspaper and inspecting for ripeness each week. Do not store tomatoes in the refrigerator.

G6226, reviewed May 1998

DOG FOOD RECIPES YOU CAN DO

These recipes have come to me from various places on the Internet.
Obviously, I haven’t had a chance to investigate them or try them all,
but have to rely on the assurances of the authors that dogs will actually eat them.

There are no “treats” in this document. Treats are not food. These recipes were culled from hundreds available so as to provide a sane, alternative to giving your dog commercially processed, questionable value “who-knows-what’s-in-it-or-where-it-came-from” dog food. That’s why you’re reading this, right?
Taking control of your pets food is just another way to assure yourself that your best friend gets the best. And that’s the point.

DO NOT feed your dog onions, grapes, raisins or chocolate.
These are all poison to pets. Garlic however, acts as an anti-pest (fleas, gnats, no-see-ums) agent and may be an anti-inflammatory agent for older dogs suffering joint ailments.
Remember, everything in moderation. If your dog experiences flatulence
(and believe me you will know(!)) you should cut back on cheese and broccoli (if any) in the recipes.

Akita Style Lamb & Rice - Dog Food Recipe

1lb ground lamb (beef if you wish)
1 2 cups brown rice
2 stalks Broccoli
2 or 3 medium potatoes
3 medium carrots
4 cloves garlic
1 sheet kombi, Sea Kelp (optional)

Brown lamb in a fry pan. After it gets going, put on the chopped garlic to brown. Boil water, put about 4-5 cups into a crock pot, so it is already hot while you are fixing the rest of the ingredients. Add cubed potatoes to the fry pan. Cut broccoli and add this to the crock. Put the rest of the works in the pot, add enough hot water to cover. Add pepper to taste. Throw in 1/2 cup brown rice and mix.

Cold Day Delight - Dog Food Recipe

1 cup of cornmeal
1 cup of bacon pieces
1/2 cup of chopped ham
3 eggs
1/4 cup of bacon grease
1/2 cup of whole milk
Pour cornmeal, ham, eggs, bacon grease, milk together in a cooking pot. Mix well and put on stove to simmer about twenty five minutes, after thickening, add water to make into mush. Cook on medium for thirty minutes till it smells good.

Ghoulosh - Dog Food Recipe

1 lb meat - ground beef, ground turkey, ground venison, etc.
2c cooked BROWN rice
2 cans veggies, or fresh veggies (about 3 cups)- broccoli, asparagus, sweet
potatoes, green beans, carrots, spinach, kale
2 hardboiled eggs chopped and shells crushed
1 can of mackerel
2 cloves of garlic, minced
chicken livers or gizzards, chopped (about $1.00 worth)
Pulverize veggies, either in a blender, processor, grinder, etc. Mix all ingredients together in a big pot. Add enough water to cover, mix well. Cover the pot and simmer for about 2 hrs, stirring occasionally. When it is done cooking, cool, and place into containers or baggies, enough for one feeding in each and freeze. Simply get out in the morning to thaw in the fridge.

Nutty Buddy Dog Food - Dog Food Recipe

1 lb. shell pasta, cooked according to package directions
16 oz. spaghetti sauce
2 (12 oz.) cans chickpeas
6 eggs
1 (16 oz.) bag peas and carrots, thawed
8 oz. cheese, cut into cubes (optional)
Cook the pasta and let it cool. Mix all the ingredients in a large bowl. Divide the mixture and put 2-cup portions into zip-lock bags. One zip-lock bag is a meal for a very large dog. It freezes well.

Auggie’s Wolfdown - Dog Food Recipe

16-qt stew pot with cover enough olive oil to coat bottom of pot
5-6 lbs. ground beef
2 50-oz cans chicken broth
4 cups water
1 3-lb bag frozen corn
1 3-lb bag brown rice
Brown ground beef in olive oil. When beef is cooked, add broth, water, and corn. (Note that broth and water amount to just over a gallon of liquid; you can also just dump in a gallon jug of water and add a bunch of bouillon cubes.) Bring to a boil. Add brown rice, stir well, cover, and bring to a boil again. Reduce heat to low and simmer, covered, for 1 hour. Remove from heat and let cool overnight. Makes approximately 40-45 cups of food. Divide the yield into generous 2-cup portions and freeze most of it (it freezes well). Always have some thawed in the fridge and microwave it for a minute or so to get it to room temperature. Suggested serving is as follows:

Breakfast
1 portion (2 cups) Auggie’s Wolfdown
1 cup high-quality all-natural kibble

Dinner
1 portion (2 cups) Auggie’s Wolfdown
1 cup fresh shredded veggies
2-3 times a week: a little nonfat plain yogurt and an egg yolk

Pasta Hash Supreme - Dog Food Recipe
This is a bulk recipe for those with more than one dog who want to feed well balanced home cooked food.

2 lbs pasta (The shapely kind has more texture)
2 lbs brown rice
32 oz Cottage cheese
1 package chicken leg quarters
1 lb chicken liver
1 lb Mixed veggies (No corn, it just comes out the other end undigested so why waste the money)\
Garlic
Italian seasoning

Place liver and rice in pot with 2-3 cloves of garlic add water in a 2-1 ratio (2 cups water to 1 cup rice). bring to a boil. Turn down heat and cook for 40 min. Season chicken with spices and bake in oven at 400 degrees for 1 1/2-2 hours. Or till a little crispy.

After chicken is done, boil water in a large pot, add pasta. Cook 8-10 Min. Dump rice and liver mix into a large container ( it will need to be big enough to mix all the ingredients together. A large mixing bowl works great). Place frozen veggies in colander. Drain pasta over veggies.

Debone chicken add to rice mix. Add pasta mix. Add cottage cheese. Stir well.

Caution this can be a little messy with the rice kernels and cottage cheese. Serve in a place that can be easily cleaned up after the pig out session. Save chicken bones and boil with a pot full of water until 1/4 of the water remains. This makes a great broth for the next time you make the rice mix just substitute 1/2 the water for this rich broth. The dogs really love it.

Grrrrisotto - Dog Food Recipe

olive oil
sesame oil
1 potato, peeled and finely chopped
3-4 button mushrooms, cut into quarters or sliced
50g/2 oz cooked whole grain rice
50g/2 oz canned sweet corn
75 g/3 oz cooked chicken, in strips or chunks
39 g/2 tbsp plain yogurt
Heat the oil, throw in the potato pieces, and sauté until translucent. Add the mushrooms, and keep stirring while adding the rice and the sweet corn. Next add the chicken, stirring a little longer; reduce the heat to low. Keep stirring for a further 2-3 minutes. Lastly stir in the yogurt, reduce the heat to very low. Continue to stir for 1 more minute. Cover and leave for 5 minutes, lifting off the lid and stirring briefly every minute or so. Allow to cool completely. Sprinkle sesame oil on top of food (optional).

No Flea Dog Biscuits - Dog Food Recipe
(this recipe was added for it’s anti-flea properties)

2 cups unbleached flour
1/2 cup wheat germ
1/2 cup brewers yeast
2 ea. cloves garlic, minced
3 tbs. vegetable oil
1 cup chicken stock
Preheat the oven to 400F. and oil two or three baking sheets. Combine first four ingredients. In a large mixing bowl, combine garlic and oil. Slowly stir flour mixture and stock alternately into oil and garlic, beating well, until the dough is well-mixed. Shape dough into a ball. On lightly floured surface, roll out dough 12” thick. Using a 2” biscuit cutter or knife, cut dough into rounds. Transfer biscuits to prepared baking sheets. Bake 20-25 minutes or until well-browned. Turn off heat and allow biscuits to dry in oven for several hours. Store in refrigerator or freeze. Makes about 26 biscuits.

A Healthy Breakfast
A yummy large breakfast meal

Ingredients
3 Eggs
1/2 C Skim milk
1 Cooked chicken breast
1 C Light cream
1 C Uncooked broccoli
1/2 C Uncooked parsley
1 C Uncooked oatmeal
Small portion cheese (optional)
Directions
This is for one large dog. Rearrange the measurements according to your dog’s size(s) and food needs.

1. Crack eggs and pour them into a container (keep shells for later). Pour the 1/2 cup of skim milk in with the eggs. Beat the eggs and milk together with a fork until the mixture foams.
2. Collect the cooked chicken breast (remove bones if it isn’t boneless), the broccoli, the parsley, the oatmeal and the cream, and the egg shells and put them in the blender. Blend well.
3. Put the chicken mixture in a bowl and put in the microwave for 40 seconds.
4. While the chicken mixture is in the microwave, put the egg mixture in a frying pan. Fry and stir constantly until cooked.
5. Take the chicken mixture out of the microwave and stir. Put it back in for another 20-30 seconds.
6. Put the scrambled eggs in a bowl. Let the chicken mixture cool, and then pour it on top of the eggs. Cover with more fresh parsley and a very small portion of shredded cheese (cheddar is best) for flavor.
7. Serve to your pooch and watch him/her gobble it up!
NOTE: This recipe is not intended for the only meal of the day. It does not have all of the necessary requirements for a healthy dog. It needs to be supplemented with other meals at other times of the day. This meal should also not be given to an overweight dog, as it will not help in the losing of weight.

CHICKEN AND VEGETABLES
thoroughly cooked meat from one whole chicken
1 LB frozen vegetables (make sure no onions in mix)
1-1/2 C Oatmeal or brown rice

Put frozen vegetables in blender. Add broth from chicken. Blend. Cook oatmeal and/or rice in remaining water. (This could be done at the same time that you cook the chicken.) Add chicken, minus the bones, and the vegetables back to the main stock. Cook longer if the stock seems too watery or add some more oats. If it is too thick, add water.
Allow to cool before serving. Store in refrigerator. Should provide dinner for close for a 60 lb dog for a week.

BEAGLE BUFFET
Simple dinner for any dog. It adds a nice sheen to the coat and makes for healthy heart and eyes

1 C Brown rice
Grated carrots (as much as you want)
1 T Parsley
1/2 C Peas
1 Yam or sweet potato
Directions
Combine the rice, carrots, parsley, and peas in a rice cooker. Cook as one would normally cook plain rice; do not use salt.

As the rice is cooking, boil the sweet potato in water. When it is tender (if a knife goes through the yam without forcing, it is ready), remove from water, peel, and mash.

Mix the rice meal well with the yams. Serve warm.

If you would like to add some meat to this meal, I recommend very lean ground beef or turkey - I prefer turkey, because dogs don’t need very much red meat in their diet. Shape a 1/2 pound of meat into a patty and grill. Do not fry. Add to the rice meal.

COLLIE DIET
3 pounds ground chicken parts
2 C Mixed veggies
2 C Rice (cooked)
2 Chicken wings (each day)
2 Chicken necks (each day)
1 Brisket bone (each day)
Directions
Mix meats,veggies and rice in container (do not cook as this will take all of the vitamins out) then serve approx 2 cups in dog bowl with wings,necks and brisket bones, your dogs will not have bad breath and you will have less visits to the vet.

Hint: Once a week add 1 can of tuna in oil to the meals and your dogs coat will be the best it has ever been.

DAILY DELIGHT
This recipe feeds a 65 LB pit bull and a 16 LB dachshund for four days
6 C Rice
6 Boiled eggs
3 C Mixed veggies
5 C boiled chicken
Directions
Boil chicken for 25 minutes.

Use chicken broth from boiled chicken to cook rice. Chop or blend chicken and eggs. When rice chicken and eggs are complete mix well including veggies. You can serve in individual zip lock packets. Keep frozen until ready to serve,just heat in microwave. You can just put it in your fridge from the freezer the day before too. My dogs prefer it heated. They will love it.

LOW FAT DOG FOOD
Recipe originally given to owner by a veterinarian as a weeks worth of food for weight loss on a 6 pound dog. Adjust recipe as needed for your pet.

1/4 lb Lean Ground Beef
1 can Carrots
1 can No Salt Green Beans
1 1/2 T Dicalcium Phosphate (I use Pet Cal; Vet approved)
1/2 C No Curd Cottage Cheese
Directions
1)Brown Ground Beef and drain
2)Mix everything together.

REILY’S REAL FOOD

A versatile meal for your pups.

Ingredients
6 C Ground beef, turkey, lamb, or rabbit
3 C Barley, brown rice, or millet (cooked per pkg. instructions)
1 C Finely chopped or grated raw vegetables (kale, yam, carrots, green beans)
1 Small clove garlic
3 T Canola oil
Directions
Brown the meat and mix with grain and vegetables. Let cool completely before feeding to your pet. This makes a great deal of food so I store it in freezer bags and thaw what I need daily.
I supplement this once a week with one raw egg, shell and all, finely ground.

Recommendations for feeding are 1 1/4 cup a day per 20 lbs. of adult dog weight. Feed twice a day.

YUMMY LAMB LUNCH
A tasty, healthy meal that any dog is sure to love!!

Ingredients
2 Beaten eggs (raw)
1.5 C Lamb (minced and cooked preferably, or any kind of leftover lamb roast or chops etc. and cut very small)
1/4 C Plain, unsweetened yogurt
1 Garlic clove (finely minced or put through a press)
3 C Cooked, white or brown rice
Directions
Combine all ingredients except yogurt, heat in microwave for 2 or 3 minutes, stir thoroughly and cool to edible temperature. If eggs are not cooked thoroughly enough, nuke it for another minute or so. (The stirring in the hot mixture is usually enough to cook them) Mix in yogurt and serve. Your pooch will love it; tested on a very picky dog who couldn’t get enough!!

BARKIES Breakfast (med size dog)

• 1/4 cup rolled oats
• 1/2 cup yogurt
• 1/4 cup vegetables — *see Note
• 250 mgs vitamin C — for dogs. Crushed
• 1 teaspoon honey
• 1 teaspoon apple cider vinegar
• 1 teaspoon kelp seaweed powder — *see Note
• 1 teaspoon alfalfa powder — *see Note
• 1 digestive enzyme — for dogs Optional
• 1 teaspoon flax seed oil — *see Note

Soak rolled oats in yogurt overnight. Mix all ingredients and serve. Note: shredded, lightly steamed or pureed. carrots, celery, spinach, yams and/or broccoli, apples etc.

BARKIES Dinner (med size dog)

• 3/4 pound Raw Meat — *see Note
• 1 egg — raw
• 1/2 clove garlic — chopped
• 2 tablespoons yogurt
• 1 teaspoon honey
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon flax seed oil — *see Note
• 1 teaspoon kelp seaweed powder — *see Note
• 1 teaspoon alfalfa powder — *see Note
• 250 mgs vitamin C — for dogs
Mix together and serve.

*Note: raw beef chunks (not ground), raw chicken, mackerel, or lamb etc. twice a week use liver or kidney.

CHICKEN AND RICE DOG FOOD FOR BUSY PET PARENTS

This is one of the easiest dog food recipes any dog owner can prepare for their dog. There are many variations in this recipe .

Rice: Usually, I’d cook rice in a rice cooker. But for healthy reasons and extra aroma, I prefer to steam the rice and scatter slices of ginger over the washed grains. If you are using brown rice, you need to cook it a bit longer than the usual. Check constantly so it won’t turn too dry or hard.
Servings: 5 meals
Ingredients:
* 2 chicken breasts, cooked
* ¼ cup of peeled ginger, cut into ¼” diagonal slices
* 1 clove of garlic, finely chopped
* 1 cup rice, steamed
* ½ cup of cornmeal (optional)
* 1 cup baby carrots, shredded or diced (organic is most desired)
* ½ cup of chicken broth
* 1 teaspoon of extra virgin olive oil
Methods:
1. Sauté the garlic until light brown.
2. Add shredded chicken and sauté in large pan for 3 minutes.
3. Mix in cornmeal and chicken broth until well combined.
4. Then add rice (remove the ginger) and carrots. Simmer for 15 minutes.
5. Cool before serving, store leftover servings in zippered bags or Tupperware container in freezer or fridge.
For Senior Dogs with loose teeth or Young Puppies (weaning period). Puree the chicken in a food processor for 15 seconds or less. Then follow steps as above
Special notes: I don’t recommend storing cooked food for more than 3 days especially when they are placed in the fridge section. If the amount is too much for your tiny pooch, cut the ingredients amount into half—this is the lowest you can go. Otherwise, the rice will be too difficult to prepare.
If the leftover is more than a day’s serving, it’s best to divide them into equal proportion in separate containers, so you won’t be reheating the leftover too many times.
Turkey Lamb Chow for Semi-Active Dogs

Anyway, if your dog isn’t sick of eating another chicken meal; by all means use chicken instead of turkey. Or beef over lamb. Whatever your dog fancies, so don’t feel strapped to one in particular. I’ve also added garlic in this recipe, you are free to opt it out. But before you do, you might want to know the benefit of using garlic in your dog’s diet.

Raw garlic is an antibacterial and anti-fungal agent. In addition, it is also an anti-inflammatory and works wonders for dog’s suffering from arthritis and other joint ailments.

Servings: 3 – 5 meals

Ingredients:

* 1 pound of ground turkey
* 1 pound of ground lamb
* 2 cups of brown rice, cooked
* 2 eggs, beaten
* ½ cup fresh parsley, chopped
* 6 tbsp wheat germ
* ½ cup carrots, shredded
* ½ cup peas
* 4 tbsp minced garlic
Methods:
1. Preheat oven at 350ºF.
2. Blend all ingredients in a large bowl until well mixed.
3. Spread in greased loaf pan.
4. Bake for 60 minutes.
5. Let it cool before serving.

Special Note: When cooking brown rice, be sure to add a little more water than you would to white rice. Hence you have to cook it a bit longer so that the rice won’t turn into porridge. Brown rice is slightly harder for dog to process. If you happen to see some of them in the stool, no worries, just add a little more water and cook it longer the next time around. Some suggest soaking the brown rice grain overnight or a couple hours prior to cooking. I highly suggest otherwise. When you over-washed or soaked the rice grains (white or brown), you inadvertently drained out whatever nutrient is coated in each one of them.

Spinach Kibble for Senior Dogs
If your dog reaches his senior age, he is more likely to have a few missing teeth. And if your dog is really old he probably doesn’t have any teeth at all. So how are you going to feed him kibbles when he doesn’t have any dentures on?

You have two options.

* Soak the kibbles with hot water no longer than one minute (duration varies with the size and hardness of the kibbles) then drain out the hot water using a sieve and rinse the kibbles under tap water until they are room temperature; and serve.
* Alternatively, you want to prepare your own easy-on-the-teeth kibble with this spinach kibble recipe.

Facts: Spinach packs a one-two nutritional punch you won’t find in many other vegetables.

Servings: 1½ liters or 6 cups
Ingredients:
* ½ litre (2 c) cooked chicken, chopped
* ½ litre (2 c) brown rice
* 250 ml (1 c) raw carrots, chopped
* 250 ml (1 c) cooked spinach, chopped
Methods:
1. Cook brown rice until just underdone, leaving some crunchiness in consistency.
2. Combine all ingredients in an airtight container, mixing until well blended.
3. Store in refrigerator.
Special Notes:
If you are in the hurry, frozen veggies work just as well as raw and cooked ones in this recipe. Otherwise, you can preheat in microwave oven or steam it. I prefer the latter one.
By the way, you do know that there are no dog dentures, right?

High Protein Meal For Young Pups
In order to have a happy, healthy dog with bright eyes and a well-conditioned coat, nourishment has to start when they are young—between three to five weeks where puppies are ready to be weaned off their mother’s milk. While I don’t recommend this recipe during the weaning period, however this high protein meal should be part of young pups’ diet when they are about 2 to 6 months of age.

Young pups are packed with high energy; naturally they need a continual supply of protein to maintain and to grow. Although organs and fresh meat is 90-95% digestible, dogs can only digest 60-80% of the vegetable protein. Hence, my vegetable and meat ratio in this recipe is 1:4. Although you may use frozen packet vegetables but I would prefer you use organic vegetables.

Special Tip on Broccoli: Do not overcook the broccoli otherwise it will turn to yellowish-green and malodorous mush. To make your broccoli more appetizing, peeling a thin layer of the stalk—making the stem much smaller and tender.

Servings: 8 cups of high protein meal

Ingredients:

* 3 cups of oats
* 2 eggs
* 2 cup of beef heart, cooked
* ½ teaspoon of bone meal
* 1 tablespoon of extra virgin olive oil
* ½ cup of mixed vegetables (such as carrots, celery, broccoli, peas)

Methods:

1. Boil 6 cups of water, stir in oats, and let simmer for 10 minutes.
2. Stir in eggs, let simmer three minutes.
3. Add remaining ingredients.
4. Remove from heat, cool, and serve.

Pick out a recipe your pooch might like.
Grab your apron and roll up your sleeves. Bring out your biggest bowl and start baking!
Warning!
Please be aware that there is some evidence that garlic or raisins may be harmful for dogs .
Do some research and see if you want to delete it from some of the recipes.

Wheatfree Salmon Treats
1 8 oz. can salmon with juice
1/2 cup chopped parsley
3 eggs, shells included
1/2 cup sesame seeds ground up in coffee grinder
1/2 cup flax seeds ground up in coffee grinder
2-3 cups potato flour
Put these ingredients into a food processer, mix VERY WELL. Pour potato flour through the opening while the motor is running. I can’t tell you exactly how much, but I would guess about 2-3 cups. When the dough forms, like a pie curst, and rolls into a ball it is ready to take out.
Dump this mess onto potato floured counter or board. Knead more flour into this and when it is a rolled out cookie consistancy, it is ready to roll out into about 14 inch thick. I use a pizza cutter to roll our long strips and then cut crosswise to make samll squares . If you want FANCY you may use a cookie cutter. Bake on cookie sheets, sprayed Pam or line the sheet with parchemnt paper. I put in as many as will fit. Usually two whole cookie sheets suffices. I bake this in a 375º oven for 20 min. Turn and rotate the cookie sheets and bake about 10 more minutes. You can make them as soft or as hard as you want. From Ruthie on the B.A.R.F. list.

Bad Breath Banishers
2 cups brown rice flour
1 Tablespoon activated charcoal (find this at drugstores, not the briquets!)
3 Tablespoons canola oil
1 egg
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
2/3 cup lowfat milk
Preheat oven to 400F. Lightly oil a cookie sheet. Combine flour and charcoal. Add all the other ingredients.Drop teaspoonfulls on oiled sheet, about 1 inch apart. Bake 15-20 minutes. Store in airtight container in the refrigerator.

Archie Squares
2 1/2 cups whole wheat flour
1/2 cup powdered dry milk
1/2 tsp. garlic powder
1 tsp. brown sugar or honey
6 tbs. meat or bacon drippings, cold right from refrigerator, not melted or soft!
1 egg, slightly beaten
1/2 cup Ice water
Preheat oven to 350F. Lightly oil a cookie sheet. Combine flour, dry milk, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to 1/2” thick. Cut dough into squares appropriate for your dog size. Prick each cookie with fork. Bake 25-30 minutes. Remove from tray and cool on rack. Store in airtight container.

Wheat-Free Scotty Biscuits
1 cup oatmeal
1 cup rye flour
2 tablespoons sugar
1 tablespoon melted butter or margarine
1/2 cup milk
Combine oatmeal, 3/4 cup of the rye flour, sugar and butter together. Slowly add the milk till a firm but slightly sticky dough forms. Scrape out dough onto a wooden board or counter. Knead in the rest of the rye flour till the dough stiffens a little. Wrap in saran wrap and chill for one hour.
Preheat oven to 350 degrees. Roll out dough till 1/4 inch thickness. Cut into shapes ( I like to use scotty dog cutters). Place on lightly greased cookie sheets. Bake for 15 minutes. Turn off oven and let biscuits rest till cool in oven with the door closed. Store in air-tight container for up to 2 weeks.

Cheesie Bites
1 cup wheat flour
1 cup grated cheddar cheese
1 tablespoon soft butter or margarine
1/2 cup milk
Mix flour and cheese together. Add the softened butter. Slowly add milk till you form a stiff dough. You may not need all of the milk. Knead on floured board for a few minutes.
Roll out to 1/4 inch thickness. Cut into shapes and place on ungreased cookie sheet. Bake 350 degrees oven for 15 minutes. Let cool in oven with the door slightly open till cold and firm. Refrigerate to keep fresh.
Doggy Oatmeal Cookies
1 cup uncooked oatmeal
¾ cup cornmeal
3 cup whole wheat flour
¾ cup powdered milk
½ cup margarine
1 tsp. bouillon granules
1 ½ cup meat broth or hot water
1 egg, beaten
Preheat oven to 325F. Dissolve bouillon in meat broth, while still hot, put some of the broth into a blender with the garlic and blend on high. Pour all broth into large bowl, add margarine & oatmeal & stir. Let sit 5 minutes to cool. Stir in powdered milk, cornmeal & egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead by hand, adding more flour if needed. Roll on floured surface to 1/2” thick, cut into shapes. Place on greased cookie sheet. Bake 50- 60 minutes, allow to cool & dry out until hard.

Soft Doggie Cookies
3 (2 1/2 oz. each) jars of baby food; either beef or chicken
1/4 cup Dry milk powder
1/4 cup Wheat germ or cream of wheat
Combine all ingredients in bowl and mix well. Roll into small balls and place on well-greased cookie sheet. Flatten slightly with a fork. Bake in preheated 350F oven for 15 minutes until brown. Cool on wire rack. Refrigerate to keep fresh or freeze. Great for older dogs with teeth problems.

Fido’s Favorite Treats
Store in the refrigerator or in the freezer as these can go moldy if left at room temperature for very long.

1 cup rolled oats
1/3 cup margarine or butter
1 cup boiling water
3/4 cup cornmeal
1 tablespoon sugar
2 teaspoons chicken or beef instant bullion
1/2 cup milk
4 ounces shredded cheddar cheese ( 1 cup)
1 egg, beaten
2 cups white or wheat flour
Preheat oven to 325 degrees.Grease cookie sheets. In large bowl combone rolled oats, margarine and water; let stand for 10 minutes. Sitr in cornmeal, sugar, boullion, milk,cheese and egg. Mix well. Add flour 1 cup at a time, mixing well after each addition to form stiff dough.
On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness; cut with cookie cutter. Place 1 inch apart on cookie sheets.
Bake for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large biscuits.

Milk Bone Dog Biscuits
3/4 cup hot water
1/3 cup margarine
1/2 cup powdered milk
1 teaspoon salt
1 egg, beaten
3 cups whole wheat flour
Variation: increase margarine to 1/2 cup and add 2 teaspoons sugar
In large bowl pour hot water over the margarine. Stir in powdered milk, salt, and egg. Add flour, 1/2 cup at a time. Knead for a few minutes to form stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone shapes. Bake at 325 degrees for 50 minutes. Cool. They will dry out quite hard. Makes about 1 1/4 pounds of biscuits. Costs around 30 cents per pound.

Healthy Dog Snacks
1 3/4 cups plain flour
2 tsp toasted wheat germ
1/2 cup brown sugar
1/4 cup sesame seeds
rind of 1 lemon
12 tsp butter or margarine
1/2 cup ground walnuts
1/2 tsp vanilla extract
Combine all the ingredients. Knead until thoroughly blended. Divide into 6 parts. Roll each into a log. Wrap loosely in waxpaper. Freeze. When needed, thaw and slice into 1/2 thick slices (across roll). Preheat oven to 375F. Place cookies on an ungreased cookie pan. Bake about 12 minutes. Makes 6-8 cookies per roll. p>

Veggie Bones
3 cups minced parsley
1/4 cup carrots, chopped very fine
1/4 cup shredded mozzarella or parmesan cheese
2 tablespoons olive oil
2 3/4 cups whole wheat flour
2 tablespoons bran
2 teaspoons baking powder
1/2 to 1 cup of water
Preheat oven to 350 degrees, rack on middle level. Lightly grease a large baking sheet.
Stir together parsley, carrots, cheese, and oil. combine all the dry ingredients and add to veggies. Gradually add 1/2 cup of water, mixing well. Make a moist but not wet dough. If needed, add a little more water. Knead for one minute.
roll dough out to 1/2 inch thickness. Using cookie cutter or a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and reroll and cut.
Bake for 20-30 minutes until biscuits have browned and hardened slightly. (They will harden more as they cool.) Speed cooling by placing them on wire racks. Store in airtight tin.

Vegetarian Dog Biscuits
2 1/2 cups flour
3/4 cup dry milk powder
1/2 cup vegetable oil
2 tbs. brown sugar
2 vegetable bouillon cubes; dissolved in
3/4 cup boiling water
1/2 cup carrots (optional)
1 egg
Preheat oven to 300F. Mix all ingredients into a ball and roll out to about 1/4” thick. Cut with bone-shaped cookie cutter, or strips, or a cutter shape of your own choice. Place on ungreased cookie sheet and bake 30 minutes at 300F.

Apple Crunch Pupcakes
2 3/4 cups water
1/4 cup applesauce, unsweetened
1/4 teaspoon vanilla
4 cups whole wheat flour
1 cup dried apple chips ( you can also use fresh fruit)
1 tablespoon baking powder
1 egg, beaten slightly
4 tablespoons honey
Preheat oven to 350 degrees. Spray muffin tin with cooling spray.
Mix all wet ingredients thoroughly. Combine dry ingredients in separate bowl. Add wet to dry slowly , scraping well to make sure no dry mixture is left. Pour into muffin tins. Bake for 1 1/4 hours or until a toothpick inserted into center comes out dry. Store in a sealed container. Makes around 12-14 pupcakes.

Poofy Doggy Drops
1 pkg. dry yeast
1/4 cup warm water(110-115F.)
1 1/2 cups whole wheat flour
1 cup flour
1 pkg. unflavored gelatin
1 cup dry milk powder
1/4 cup corn oil
1 egg
6 oz pet food,canned
1/4 cup water
Dissolve yeast in 1/4 cup warm water. Mix all dry ingredients together. Add the rest of the ingredients . (Dough will be very stiff. Drop dough by level half-teaspoons onto ungreased cookie sheet. Bake in a preheated 300F. oven 25 minutes. Leave in oven to dry and cool. Store in airtight container.

Bonnie’s Sunshine Liver Brownies
Contributed by RosaKiana Rossi
The recipe makes a lot of brownies so keep any leftovers (should there be any) in the freezer because they spoil real easy.
3 to 3 1/2 lbs of liver, beef or chicken
1 C whole wheat flour
2 C white flour
1/2 C corn meal
1 med shaker of grated parmesan cheese
Preheat oven to 350 degrees. Cover cookie sheet with foil, coat with cooking spray, sprinkle lightly with corn meal and set aside. Process liver in food processor or blender until it looks like milk chocolate. Pour into large mixing bowl and blend in the rest of the ingredients. Spread evenly onto cookie sheet (the mixture will be thick) and sprinkle lightly with corn meal. Bake until no pink is left. I usually bake them for about 30 min for one pan and then turn the oven off but leave the brownies inside until they are cool. Cut in pieces and be ready to be loved by your dog(s). I have yet to meet a dog that doesn’t like SLBs and I think that this is about the greatest bait on earth... Enjoy!!!

Panda’s Party Cake
Contributed by Kymythy Schultze, Affenbar Newfoundlands
2/3 cup ripe mashed bananas
1/2 cup softened butter
3 large eggs
3/4 cup water
2 cups unbleached white flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 cup chopped pecans
1/2 cup dried fruit bits
In mixing bowl, beat together mashed banana and butter until creamy. Add eggs and water. Beat well. Stir in dry ingredients. Beat until smooth. Add nuts and fruit. Spoon batter evenly into oiled and floured bundt pan. Bake at 350 degrees for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool.

Optional Frosting
2 cup mashed banana
1 Tblsp butter
6 Tblsp carob powder
2 tsp vanilla
3 Tblsp unbleached flour
1 tsp. cinnamon

Blend thoroughly and spread on cool cake. Sprinkle with chopped pecans. The frosting contains carob, which is a safe (almost tastes like) chocolate substitute

Newf Breakfast Bars
Contributed by Martha Taylor-Young, RNC, Dragon Rest Newfoundlands
I love this recipe because it makes a lot & it’s so easy, you just throw everything into the bowl, mix & pat onto 2 greased cookie sheets, no rolling or cookie cutters.
12 c. oatmeal
4 c. whole wheat flour
>8 eggs
3/4 c. oil
2/3 c. honey
1/2 c. molasses
2 c. milk
1 large can solid pack pumpkin (optional)
3 to 4 mashed bananas (optional)
Preheat oven to 325. Grease 2 cookie sheets
Dump everything into a VERY large bowl. Mix this whole mess together (I use my hands, AFTER I take my rings off, another story), pat onto greased cookie sheets & bake at 325 for 1 hour. After 1 hour turn oven off, crack oven door & allow cookies to cool in oven. Break into whatever size you want (mine like LARGE).
These freeze really well. My guys love these, they sit in front of the oven waiting.

Darlene’s Favorite Dog “Cookie”
Contributed by Darlene Stever, Moksgm’ol Newfs
My favorite dog “cookie” (low-fat, low-calorie, about 20 calories per 4” cookie).
2 cups rye flour
1/2 cup vegetable oil
2/3 cup warm water
1/2 cup white flour
1/4 cup cornmeal
Mix well. I usually add about 1/4 tsp either vanilla or mint flavor.
Roll out to 1/4” thick. Cut into shapes (I usually use about a 3-4” bone-shape cutter). Bake on lightly greased cookie sheet for 30 minutes at 350 degrees.

Surprise Snacks
¼ cup hot water
8 each chicken or beef bouillon — cubes
1 package dry yeast
1 ½ cups tomato juice
2 cups flour , divided
2 cups wheat germ
1 ½ cups whole wheat flour
Place the hot water and bouillon cubes in a large mixing bowl and mash with a fork. Sprinkle yeast over this mixture and let stand about 5 minutes, until yeast is dissolved. Add the tomato juice, half the flour and the wheat germ and stir to form a smooth batter. Gradually work in the remaining flour and the whole wheat flour with your hands. Divide the dough into 4 balls. Roll each ball out on a floured board to about 1/4” thick. Cut into shapes and place on ungreased cookie sheets about an inch apart. Bake in a 3250F. oven for 1 hour, then turn off the heat and let biscuits dry in oven for about 4 hours or overnight with the door propped open slightly. Store in airtight container.

Liver Bow-wownies
Contributed by Ruth Landmann
2 lbs chicken livers
2 C corn meal
2 C wheat germ
2 eggs
2 1/2 tsp. granulated garlic (not salt)
1/2 C dried parsley
Liquefy livers in food processor, pour into mixing bowl and add other ingredients. Mix until smooth like a brownie batter. Spread on a cookie sheet (1/2 sheet cake size) (I use parchment paper to line the pan) until it’s evenly spread about 1/3 inch thick. Bake at 350 F for about 35 minutes. When cool cut into squares, or whatever shapes you prefer. I keep them in a ziplock bag in the refrigerator.

Boo’s Biscuits
Contributed by Sandra Strassman-Sundy
3 1/2 cup whole wheat flour
2 cup Quaker oats
1 cup milk
1/2 cup hot water
2 beef or chicken bouillon cubes
1/2 cup meat drippings
Dissolve bouillon cubes in hot water. Add milk and drippings and beat. In a separate bowl, mix flour and oatmeal. Pour liquid ingredients into dry ingredients and mix well. Press onto an ungreased cookie sheet and cut into shapes desired. Bake at 300 for 1 hour. Turn off heat and leave in the oven to harden. Refrigerate after baking.

Nutty Bones
1 3/4 cups flour
1/4 cup sesame seeds
1/2 cup brown sugar
12 tbs. butter
1/2 cup ground walnuts
1 egg yolk
1/2 cup vanilla extract
2 tbs. toasted wheat germ
Combine ingredients, knead until thoroughly blended. Roll out till 1/2” thick. Cut into shapes or just squares. Bake at 375F on ungreased cookie sheet for 12-15minutes. Cool. Store in airtight container. Keeps 2 weeks.

Liver Treats (for dogs)
Contributed by Sandra Strassman-Sundy
1 lb. pureed liver
2 cups corn meal
1 cup flour
dash garlic salt or powder
Spread out on cookie sheet in a thin layer. Bake at 350 for about 20 minutes. Cool and cut into small pieces.

Dog-Gone Good Snacks
3 1/2oz Jar liver or beef baby food
1/3 cup Wheat germ
2/3 cup Non-fat dry milk
Mix all ingredients well.. Drop by the tablespoons onto a greased cookie sheet. Bake in a preheated 350F oven for 12-15 minutes. Cool. Store in the refrigerator.

Fox Run Dog Biscuits
Contributed by Sandra Strassman-Sundy
2 1/2 cup whole wheat flour
1/2 cup nonfat dry milk powder
1 tsp. sugar
1 tsp. salt
6 Tbsp. margarine or oil
1 egg
2/3 cup cold water
Combine dry ingredients and mix well. Add the remaining ingredients and stir with a wooden spoon to form a stiff dough. Alternately, combine all ingredients in a food processor and process until dough forms.
Roll out to a thickness of about 1/2 inch; cut into dog bone shapes with dog bone cutters or into sticks about three inches long and 3/4 inch wide.
Bake on an ungreased baking sheet for 25 minutes in a 350 oven. Cool on a rack, then store in an airtight container. Yield: approximately 20 biscuits

Cheese Multi-Grain Dog Biscuits
1 cup uncooked Oatmeal
1/4 cup butter or bacon drippings
1 egg, beaten
1 1/2 cups hot water
1 cup cornmeal
1/2 cup powdered Milk
1 cup wheat germ
4 oz (1 cup) grated cheese
3 cups whole wheat wlour
In large bowl pour hot water over oatmeal and butter/bacon drippings; let stand for 5 minutes. Stir in powdered milk, grated cheese, egg. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after each addition. Knead 3-4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2” thickness. Cut into shapes and place on a greased baking sheet. Bake for 1 hour at 300F. Turn off heat and dry in oven for 1 1/2 hours or longer. Makes approximately 2 1/4 pounds.

Bacon Bits for Dogs (not for humans)
6 slices cooked bacon, crumbled
4 eggs, well beaten
1/8 cup bacon fat
1 cup water
1/2 cup non-fat dry milk powder
2 cup graham flour
2 cup wheat germ
1/2 cup cornmeal
Mix ingredients with a strong spoon; drop heaping tablespoonfuls onto a greased baking sheet. Bake in a 350 oven for 15 minutes. Turn off oven and leave cookies on baking sheet in the oven overnight to dry out. Yield: about 4 dozen dog cookies.

Marion’s Dog Bone Biscuits
Contributed by Sandra Strassman-Sundy
2 eggs
2 Tbsp. soy flour
2 Tbsp. wheat germ
1/2 tsp. salt
4 Tbsp. cold water
2 cup whole-wheat flour
2 Tbsp. nonfat dry milk powder
In a large bowl, beat the eggs, then add the next four ingredients. Combine the wheat flour and milk powder and mix into the dough. Beat with a wooden spoon or work into a stiff dough with your hands, leaving any dry bits and crumbs in the bowl.
Pat the dough into a rectangle about 1/2 inch thick, then cut into bones with a cookie cutter or sticks 3” x 3/4”.
Place on ungreased baking sheet and bake at 350 for 25 minutes. Remove from oven; flip the bones over and bake for another 25 minutes. Cool on racks, then store in an airtight container. Yield: about 16 biscuits

Bait Snacks
½ cup warm water
1/2 cup powdered dry milk
1 pound liver, chopped
½ cup wheat germ
1 teaspoon garlic powder
1 cup corn meal
1 cup whole wheat flour
Liquefy liver and water in food processor. Pour into a mixing bowl and add all the other ingredients. Mix well and pour onto greased cookie sheet. Spread evenly. Bake at 350 degrees for 30 minutes. Cut quickly into squares while hot (or use cookie cutter) . Store in freezer. Variation: You can substitute ½ cup peanut butter instead of the liver and garlic.

Dog Biscuits
Contributed by Sandra Strassman-Sundy
2 1/2 cups whole wheat flour
1/2 cup nonfat powdered milk
1 tsp. sugar (or less)
1 tsp. salt (or less)
1 egg
1 tsp. beef or chicken bouillon granules
1/2 cup hot water
In a large bowl, dissolve bouillon in hot water. Cool to room temperature. Add remaining ingredients. Knead for three minutes or until dough forms a ball.
Roll dough until 1/2” thick; cut into dog bone shapes. Bake on lightly greased cookie sheet for 30 minutes at 350.

“Good Dog” Cookies
1/2 cup powdered milk
1 egg, well beaten
2 1/2 cups flour
1/2 tsp garlic salt
1 1/2 tsp brown sugar
1/2 cup water
6 tblsp gravy
Baby food meat
Mix all ingredients well. Roll out on a floured board about 1/2” thick. Cut out cookie shapes with floured cutters.
Bake at 350F for 25-30 minutes. Cool, maybe leaving them in the oven to dry. Cookies should be hard. Store in an airtight container.

Johanne’s Liver Treats
contributed by Johanne Ambis, owned by an English Setter named Chutney
1 lb. beef liver
1 cup whole wheat flour
1 cup cornmeal
2 eggs
Puree liver in food processor. Add eggs, whole wheat flour and cornmeal. Grease cookie sheet and pour mixture onto cookie sheet. Bake in 350 oven for 20 minutes, flipping over halfway through baking. Cut into desired sized squares.
I usually place 1/2 of this recipe in a tupperware and keep in the fridge. The other half I freeze.......these freeze well.

Peanut Butter Puppy Poppers
2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup milk
Preheat oven to 375’F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. -— This is the original recipe, but I have found the cookies burn easily.

Banana Biscotti
5 cups flour
1/4 cup peanuts, chopped
½ teaspoon baking soda
1 egg
¼ cup vegetable oil
1 ½ cups banana, pureed
2 teaspoons vanilla
water
Preheat oven to 325F. Place dry ingredients in large bowl. Make a well in the center. Blend egg, oil and banana together. Add into the dry ingredinets in well. start combining together. Add water, one teaspoon at a time as needed. Knead by hand on table until mixed thoroughly. Form into logs approximately 2” - 2 1/2” high. Flatten so that log iis 6” — 7” wide by 1” high. Place on non-stick baking sheets or lightly greased ones. Bake 30 - 40 minutes. Remove and cool for 10 minutes. Slice into 1/2” - 3/4” slices. Place on baking sheets and bake for about 20 minutes or until golden brown. Cool. Store in airtight container.

Garlic Bites for Dogs (garlic may be bad for dogs, so use caution..do research)
1 cup flour
4-6 cloves garlic
1/4 cup hot water
1/8 cup chopped nuts or seeds
1 tbs. vegetable oil
1 egg, beaten
dry milk powder
Mix all ingredients in bowl (or food processor) and add enough milk powder to make firm dough. Roll out dough to thin sheet, put flour on sheet and cut dough with cookie cutter of your choice. Place on oiled cookie sheet. Bake at 300F. for about 45 minutes, for hard lightly toasted biscuits. Let sit in turned off oven to finish drying if you like.

Bulgar Biscuits
Contributed by Sandra Strassman-Sundy
3 cups flour
3 cups whole wheat flour
2 cups bulgur wheat
1 cup corn meal
1 1/2 instant non-fat milk
3 cups chicken broth
milk
Mix flours, bulgur wheat, corn meal, and instant milk. Add 2 cups broth; mix well with hands until dough gets stiff. Add more broth as necessary. On lightly floured surface with floured rolling pin, roll dough to 1/4” thickness. Cut out biscuits. Place on ungreased baking sheet. Brush each lightly with milk. Bake at 300 for 45 minutes. Turn off oven; leave biscuits in oven overnight.

Chicken Liver Cookies
2 cups Flour
3 tbs. Vegetable oil
1 cup wheat germ or cormeal if wheat allergies are a problem
1 egg, lightly beaten
1/2 cup chicken broth
2 tsp. parsley
1 cup cooked chicken liver, chopped

Combine flour and wheat germ. In separate bowl, beat egg with oil, then add broth & parsley, mix well. Add the dry ingredients to bowl a little at a time, stirring well. Fold in chicken livers and mix well. Dough will be firm. Turn dough out on lightly floured surface and knead briefly. Roll out 1/2” thick and cut into shapes. Place on greased cookie sheet 1” apart. Bake at 400F for 15 minutes or until firm. Store in refrigerator.

Wheatless Tuna Biscuits
1 cup yellow cornmeal
1 cup oatmeal
1/4 tsp. baking powder
1/2 tsp. garlic powder
1 small can tuna in oil , undrained
1/3 cup water
Grind oatmeal in processor to make a coarse flour. Set aside in small bowl. In food processor, whirr tuna with the oil, and water then add all the rest of ingredient. Pulse til mixture forms a ball, Pulse to knead for 2-3 minutes. Knead on floured surface till it forms a soft ball of dough. Roll out to a 1/8”-1/4” thickness. Cut into shapes. Bake on lightly greased cookie sheet , at 350 for 20-25 minutes. Cool completely.

Doggie Liver Dip
Contributed by Sandra Strassman-Sundy
1 lb. beef liver
2 cups beef bouillon
1 Tbsp. minced onion
1 16-oz. container plain yogurt
Cut liver into chunks. Cover with bouillon and simmer until completely cooked; drain. Put liver and remaining ingredients in food processor. Blend until smooth. If necessary, add reserved bouillon or water to achieve desired consistency. Refrigerate immediately. Use within 3-4 days.
Serve with raw carrots, celery, or pieces of dog biscuits. Alternately, use to stuff cooked marrow bones.

Peanut Butter Dog Biscuits
1 ½ cups water
½ cup oil
2 eggs
3 tablespoons peanut butter
2 tsp. vanilla
2 cups flour
½ cup cornmeal
½ cup oats
Blend wet ingredients together. Whisk dry ingredients together and mix into wet mixture to form a ball of dough. Roll out and shape. Put onto a non-stick cookie tray or lightly greased one. Cook 20 minutes at 400 F. Turn off oven and allow the biscuits to cool in oven until crisp and hard. Store in airtight container.

Peanut Butter Biscuits
1 cup flour
1/2 cup milk
2 Tbs peanut butter
¼ cup grated parmesan cheese
1 tsp baking powder
1 egg white
1 Tbs chicken broth
Mix flour and milk until lumpy. Add peanut butter and broth. Mix parmesan cheese with first 4 ingredients. Add egg white. Mix well or until it has the consistency of pancake batter. Add baking powder. Pour onto greased cookie sheet, making 2” drops. Bake at 400F for 15-20 minutes until golden brown. Cool.

Gourmet Dog Biscuits
12-16 ozs. raw liver
1 1/2 lbs. white flour
8 ozs. Quaker Oats
3 bouillon cubes, (meat or chicken flavored)
Approx. 1 cup water
2 eggs, beaten
Preheat oven to 350F. Grease 3 baking sheets. Chop the liver finely, by hand or in food processor. Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver. Add enough water to make a firm but slightly sticky dough. Spread evenly on the sheets about 1/2” thick. Dip a small dog-biscuit cutter in flour before cutting out each portion. Remove uncut parts. Spread out on another cookie sheet and repeat.Bake 1 hour. Store in airtight container in fridge for 2 weeks.

Cheesie Bacon Biscuits
3/4 cup whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1 stick margarine, softened
2/3 cup brown sugar
1 egg, slightly beaten
1 1/2 tsp. vanilla
1 1/2 cups regular oats, uncooked
1 cup (4 oz.) shredded cheddar cheese
2/3 cup wheat germ
1/2 lb. bacon, cooked crisp, drained, and crumbled
Combine flour, soda and salt; mix well and set aside. Cream butter and sugar; beat in egg and vanilla. Add flour mixture, mixing well. Stir in remaining ingredients.
Drop dough by rounded teaspoons onto ungreased baking sheets. Bake at 350 for 16 minutes. Cool on baking sheet for a minute or so before removing to cooling rack.

No-Flea Dog Biscuits (use garlic with caution as it may be bad for dogs...do research)
2 cups unbleached flour
1/2 cup wheat germ
1/2 cup brewers yeast
2 ea. cloves garlic, minced
3 tbs. vegetable oil
1 cup chicken stock
Preheat the oven to 400F. and oil two or three baking sheets. Combine first four ingredients. In a large mixing bowl, combine garlic and oil. Slowly stir flour mixture and stock alternately into oil and garlic, beating well, until the dough is well-mixed. Shape dough into a ball. On lightly floured surface, roll out dough 12” thick. Using a 2” biscuit cutter or knife, cut dough into rounds. Transfer biscuits to prepared baking sheets. Bake 20-25 minutes or until well-browned. Turn off heat and allow biscuits to dry in oven for several hours. Store in refrigerator or freeze. Makes about 26 biscuits.

Fowl Weather Treats
Contributed by Sandra Strassman-Sundy
2 large jars chicken-flavored junior baby food
4 cups cooked ground turkey
1 cup grated cheddar cheese
1 cup cheddar cheese cracker crumbs
1 tsp. poultry seasoning
1 medium onion, minced
1 1/2 tsp. salt
crushed cracker crumbs
Mix all ingredients and roll into balls (sized to suit your dog). Roll balls into additional cracker crumbs. Place on wax paper lined baking sheet and freeze until solid. Transfer to freezer bags and store until ready to use.
When it is treat time, take out as many as needed, place on ungreased baking sheet. Bake at 350 for 5-7 minutes or until cheese melts. If you want to serve only a few, heat in microwave until cheese is melted.

Bowser Biscuits
1 pkg. dry yeast
1/2 cup warm water
2 cups flour
2 cups warm chicken or beef broth
1 cup cornmeal
1/2 cup powdered milk
1 cup wheat germ
1/4 cup margarine or butter
2 cups cracked wheat
1/4 cup honey
4 cups whole wheat flour
1 Egg; Beaten
In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered milk, margarine, honey, egg. Add yeast/water and mix well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add whole wheat flour, 1/2 cup at a time, mixing well after each addition. Knead in the final amounts of flour by hand and continue kneading for 4-5 minutes until dough is not sticky. Pat or roll dough to 1/2” thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes. Bake in a 350F. oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2 pounds.

Traildog Biscuits
1 1/2 cups flour
1 1/2 cups whole wheat flour
1 cup rye flour
1 egg, beaten
1 cup oats
1/2 cup vegetable oil
1 cup cornmeal
1 3/4 cups beef or chicken broth
1/4 cup liver powder; available in health food stores
Preheat oven to 300F. Mix all dry ingredients in a large bowl. Add egg, oil, and beef broth. Mix the dough, adding enough additional flour to make a dough that can be rolled. On a floured surface, roll to 1/2” thickness, then cut into shapes or squares. Prick with a fork. Bake for 2 hours. Turn the oven off, and let biscuits stand in oven overnight to harden. Store in airtight container.

Snickerpoodles
1/2 cup vegetable oil
1/2 cup shortening
1 cup honey
2 eggs
3 ¾ cups white flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ cup cornmeal
2 teaspoons cinnamon
Mix vegetable oil, shortening , honey with eggs. Beat well. Add flour, soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a greased cookie sheet . Press the balls down with a fork. Bake for 8-10 minutes at 400F. Cool on a rack. Store in airtight container/

Rudy’s Pet Frosting
1/2 stick of butter
1/4 c dry cat or dog food
1/2 c sugar
1-2 T milk or water
1 T flour if needed for thickening
Put everything in a food processor and mix well until desired thickness. Spread on pet’s favorite cake or cookies. This is for occasional treating only. Store in airtight container in refrigerator.

Homemade Frosty Paws
Contributed by Tina Ingerski
1 Quart plain or vanilla yogurt
1 banana or 1 lrg jar banana baby food
2 Tbsp peanut butter
2 Tbsp honey
2 Tbsp carob powder (optional)
If using regular banana mash well....mix all ingredients until well blended ( you could use a food processor or blender) Place into ice cube trays or small bathroom sized cups and freeze. Once frozen you can store in freezer in plastic bag. The great thing is you can play with recipe and add stuff that your dog likes. I use the carob powder or carob chips . Some people add granola to theirs.

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