Weekly Roundup - Living On Nothing Edition [Survival Today

Creative Container Gardening: Tips & Ideas

Posted By TipNut On April 19, 2010 @ 8:40 am In Green Thumb Projects, Outdoor Gardening, Popular Tips | 4 Comments

Lots of goodies today! If you’d like to get creative with your yard display this year, I’ve put together a list to help tweak some creative container ideas for you (this is also a great way to repurpose household items [1] that would otherwise be junked).

Next you’ll find four videos: two provide tips for container gardening that will help your potted plants do their best, and two videos show how to make your own garden containers using hypertufa (I love that stuff!).

Then you’ll find a few more ideas for creative gardening listed here on Tipnut.
Creative Garden Pot Containers (Ideas)

Here is a list of different items you can use to make some very creative plant and flower displays, I’ve either seen these implemented or come across mention of them.

Make sure to add your favorite ideas too!

1. Work Boots (leave the toe intact or cut out for flowers to bloom out both ends)
2. Metal Buckets & Pails (these can be painted in either a solid color or with a decorative design–but plain metal works too)
3. Wicker Baskets (these can be painted)
4. Wooden Kegs/Whisky Barrels/Rain Barrels
5. Wheelbarrow
6. Old Toybox & Wooden Crates
7. Deep Roasting Pans, Stock Pots
8. Old Bicycle (I saw a yard display once that had a bicycle basket attached to the front handlebars with flowers planted inside, as well as hanging flower bags fixed across the seat)
9. Old Fashioned Baby Carriage
10. Mailbox
11. Old Chair (cut out the seat and attach a fitted container inside)
12. Dresser Drawer
13. Deep Enamelware Pots
14. Child’s Wagon (choose one that’s deep so there’s lots of soil for the plants to grow)
15. End Table (turned on its side)
16. Watering Cans
17. Hypertufa Containers (see more info below)
18. Bird Houses (large with the roof removed and a plant inside)
19. Wooden Tool Box
20. Old Fashioned Bird Cage (pot inside)
21. Hollowed Out Stumps & Logs
22. Old Wash Tubs

Container Tips

* The sky’s the limit when choosing containers but use items that have a deep space, enough to hold the necessary amount of potting soil for your plants and flowers to thrive. Once you start getting creative with your containers, you’ll be looking at “junk” in a whole new way .
* Make sure that you either drill or cut drainage holes otherwise the plants won’t do well and the roots will rot.
* For metal containers, you can line them with several thicknesses of newspaper before filling with potting soil. This will give the roots some protection from the heat.
* If you choose items that won’t survive strong winds without toppling over (like a standing bicycle), choose places to display in the yard that will provide some shelter from the wind.
* For large containers, first fill with false bottoms or recycled materials so you can save money on potting soil (also mentioned in one of the videos below).

Tips For Container Gardening

Here are two different videos offering tips for preparing plant pots and containers. I have included summary notes under each video for those who can’t view them.

Notes:

* Make sure the container has a drainage hole so excess water will come out the bottom to prevent root rot.
* Bigger pots are better since they hold the water longer. To save on potting soil as well as not make the pots too heavy, try filling the bottom of the pots with recycled materials like styrofoam peanuts, crushed cans or a false bottom (you can buy these). Top with a square of weed barrier fabric before adding potting mix so the soil stays above the bottom filler materials.
* Pick a good potting soil mix that contains perlite or vermiculite for drainage as well as peatmoss to hold the moisture.
* If the potting soil you use doesn’t contain any fertilizer, add & mix in some slow release fertilizer to the potting mix before you fill the pot with plants.
* Water plants thoroughly and check the plants daily.

Three Things You Need To Know To Grow Great Containers:

Notes:

* Make sure you water enough so that the water comes out the bottom of the container. This ensures that the entire container of soil is wet, not just the top.
* Feed plants at least once a week.
* Liquid Fish Emulsion is the best growth food for most container plants since it contains all the growth fertilizers plants need for superior growth.

Make Your Own Garden Pots With Hypertufa

I’ve written about hypertufa before [2], now here are some videos showing you how easy it is to make:

Notes:

* Find forms using things like dish pans, oil pans, boxes
* Materials: Equal parts Perlite, Peat Moss, Pure Portland Cement
* Water: Slowly add water (usually slightly less than the amount of the container used for the above ingredients). Mix enough water so the mix will hold shape when making a ball.
* Pack the hypertufa into the form (first lined with plastic), about 2’’ thick (smaller containers are fine with 1’’ to 1 1/2’’ thick).
* Make sure the container will drain well.
* Use potting mix that drains well.
* The hypertufa pots are fine to leave outside over winter since they are porous.

Hypertufa How To & Tips

Notes:

* Make Hypertufa with Peat, Perlite, Portland Cement. Mix all together before adding water. You can add concrete coloring at this point (check at the hardware store).
* Build a well in the middle of the mix then add a small amount of water. Mix, slowly add more water, mix, keep adding water until you have the consistency of cottage cheese and the hypertufa mix will hold together its shape when you form into a ball.
* If you add too much water, it’s easy to fix by adding a little more peat or perlite until you get the consistency you want.
* First line the form with plastic so the pot is easy to pop out when it’s dry. Add bubble wrap if you’d like a bubble design on the outside of the pot. You can also add pieces of moss along the sides.
* Press the hypertufa into the form, start at the bottom then the sides. Pack it in tight.
* Sit for 5 to 7 days to harden, then pop the pot out of the form. Leave for another 7 to 10 days to make sure the hypertufa is dry.
* Rinse the pot with vinegar to make sure all the lime from the cement will be removed.
* Bonsais do well in hypertufa pots.

More Creative Gardening Ideas Found On Tipnut

* Garden Display Project: Tipsy Pots [3]
* How To Make Stone Planters: {DIY} [4]
* How To Build A Herb Spiral [5]
* Small-Space Raised Salad Box: {DIY} [6]
* Patina In Minutes: How To [7]
* How To Make Concrete Leaves [8]

Find more gardening projects here [9]. One of the best things to have when container gardening is a potting bench. These make an ideal work space (which your back will surely thank you for!), here are some free plans [10] that will help you make your own.

Updated: Originally Published May 2, 2008
Don’t Miss These Tips:

* How To Pot A Plant: Gardening Tips [11]
* Baking Gifts: Creative Container & Filler Ideas [12]
* How To Sterilize Soil At Home [13]

Love This Tip? Share It!

Email [14] ~ Facebook [15]

Tweet It [16] ~ Delicious [17]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/creative-container-gardening-tips-ideas/

URLs in this post:

[1] repurpose household items: http://tipnut.com/category/crafts/repurposing/

[2] hypertufa before: http://tipnut.com/make-your-own-garden-pots-with-hypertufa/

[3] Garden Display Project: Tipsy Pots: http://tipnut.com/project-tipsy-pots/

[4] How To Make Stone Planters: {DIY}: http://tipnut.com/stone-planters/

[5] How To Build A Herb Spiral: http://tipnut.com/herb-spiral/

[6] Small-Space Raised Salad Box: {DIY}: http://tipnut.com/salad-box-diy/

[7] Patina In Minutes: How To: http://tipnut.com/patina/

[8] How To Make Concrete Leaves: http://tipnut.com/concrete-leaves/

[9] more gardening projects here: http://tipnut.com/category/garden-tips/gardenprojects/

[10] here are some free plans: http://tipnut.com/potting-bench-plans/

[11] How To Pot A Plant: Gardening Tips: http://tipnut.com/how-to-plant/

[12] Baking Gifts: Creative Container & Filler Ideas: http://tipnut.com/baking-gifts-container/

[13] How To Sterilize Soil At Home: http://tipnut.com/sterilize-soil/

[14] Email: mailto:?subject=How To Sterilize Soil At Home&body=http://tipnut.com/sterilize-soil/

[15] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/sterilize-soil/&t=How To Sterilize Soil At Home

[16] Tweet It: http://twitter.com/home?status=See http://tipnut.com/sterilize-soil/

[17] Delicious: http://del.icio.us/post?url=http://tipnut.com/sterilize-soil/&title=How To Sterilize Soil At Home : Tipnut.com

7,101 posted on 05/09/2010 1:38:45 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

You are welcome, have fun and let us know if you are pleased with your efforts.

7,102 posted on 05/09/2010 1:48:47 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

Over 40 Mosquito Bite Itch Relief Tips

Posted By TipNut On June 14, 2007 @ 6:39 am In Health & Beauty, Home Remedies & Health, Popular Tips | 393 Comments

It’s mosquito season and I have buffalo sized ones zipping around the backyard as I type this.

Thanks to their first feast on my ankles tonight and an earlier comment from Kim [1], I was inspired to dig through every tip I had regarding mosquito bites and relief from the itching. Scritch Scratch.

I haven’t tried most of the suggestions below, but I’ll note which ones have worked for me.

Here are more than 40 mosquito bite itch relief tips organized in one neat file, each bullet tip is a single method:
Household Items To Relieve Itching

1. Rub a bar of soap over the itch. I just tried this (Ivory soap) and the relief was near instant. I used a dry bar of soap directly on the skin, but I also have notes that you can spritz bite with water and then run bar of soap over area–or use a wet bar of soap.
2. Place a piece of scotch tape on the bite; or dab rubbing alcohol or ammonia on the bite first then stick on a piece of tape.
3. Hot water: Take a hot shower, or a hot bath, or apply a hot compress. As hot as you can stand it without burning you.
4. Ice cube, ice pack or very cold water

Dabbers For Itch Relief

The quicker you can apply one of the remedies below, the faster the relief. These are topical suggestions, apply directly to the bite area.

1. Nail Polish
2. Strong tea mixed with rubbing alcohol
3. Toothpaste (works for me)
4. Mouthwash
5. Vinegar (apply directly to bite or take a hot bath with 2 cups of vinegar in the water)
6. Honey
7. Underarm deodorant (solid or roll-on) – apply directly to bite area
8. Rubbing Alcohol
9. Ammonia
10. Bleach
11. Tea: Use a hot tea bag or a cotton ball soaked in hot tea to dab on bite area

Paste Applications

Mix these fresh then apply to bite as soon as possible. The consistency should be nice and thick so it won’t run, yet will still stay in place on the affected area. You could also spritz bite with water then apply grains/powders directly (generously) and rub them in.

1. Baking Soda & Water (works for me)
2. Meat Tenderizer & Water
3. Salt & Water (works for me)
4. Epsom Salt & Water (could also do this as a foot soak if it’s the ankle/foot area affected)
5. Tums Tablets: crush and add a few drops of water
6. Aspirin: crush then add a few drops of water
7. Aspirin – crush then apply a few drops of rubbing alcohol

Commercial Product Lotions, Creams & Applications

*Apply directly to mosquito bite area.

1. Calamine Lotion
2. Benadryl Cream
3. Orajel
4. Anbesol
5. Caladryl
6. Vicks VapoRub (works for me)
7. Preparation H (works for me)
8. Lucas Papaw Ointment
9. Tiger Balm
10. Bag Balm
11. Gold Bond Medicated Cream (or the Gold Bond Medicated Powder)
12. Mylanta (heartburn relief product)
13. After Bite

Essential Oils For Itch Relief

Apply full strength directly to bite area. Edit: There are concerns about using essential oils on children and pre-teens, especially repeated use.

1. Tea Tree Oil
2. Lavender Oil
3. Witch Hazel (astringent)
4. Cedar Oil

Leaf Applications

*Crush the fresh leaves roughly then apply to bite area

1. Basil
2. Plantains (Plantago)

Fruity Applications

*Use fresh fruit & apply directly to bite

1. Lemon Juice
2. Lemon Slice
3. Lime Juice
4. Lime Slice
5. Banana Peel (rub inside of peel on bite)

Whew! Big List! If I’ve missed your favorite remedy for mosquito bites, please add them below.
Notes

* If a remedy doesn’t provide fast relief, don’t despair. Give it another try, sometimes it will take 2 or 3 applications before it kicks in.
* The itch from mosquito bites comes from the saliva of the mosquito that it injects into you as it feasts on your blood. There are several dozen different species of mosquitoes and you may react to some species bites more than others.
* If large swelling occurs (like welts), contact a doctor or pharmacist for suggestions (especially if it’s a child with a strong reaction). It could be an allergy to the bite. It’s important to watch the throat for swelling and get treatment asap.

Update: You’ll find tips on preventing mosquito bites here [2].

*Edit: Changed picture
Don’t Miss These Tips:

* Homemade Mosquito Repellent: Recipe [3]
* How to Prevent Mosquito Bites [2]
* Poison Ivy Home Remedy For Itch Relief [4]

Love This Tip? Share It!

Email [5] ~ Facebook [6]

Tweet It [7] ~ Delicious [8]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/over-40-mosquito-bite-itch-relief-tips/

URLs in this post:

[1] comment from Kim: http://tipnut.com/quick-tip-bee-sting-relief/

[2] preventing mosquito bites here: http://tipnut.com/how-to-prevent-mosquito-bites/

[3] Homemade Mosquito Repellent: Recipe: http://tipnut.com/homemade-mosquito-repellent/

[4] Poison Ivy Home Remedy For Itch Relief: http://tipnut.com/poison-ivy-home-remedy/

[5] Email: mailto:?subject=Poison Ivy Home Remedy For Itch Relief&body=http://tipnut.com/poison-ivy-home-remedy/

[6] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/poison-ivy-home-remedy/&t=Poison Ivy Home Remedy For Itch Relief

[7] Tweet It: http://twitter.com/home?status=See http://tipnut.com/poison-ivy-home-remedy/

[8] Delicious: http://del.icio.us/post?url=http://tipnut.com/poison-ivy-home-remedy/&title=Poison Ivy Home Remedy For Itch Relief : Tipnut.com

all

7,103 posted on 05/09/2010 5:22:55 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

How To Build A Herb Spiral

Posted By TipNut On March 16, 2009 @ 1:02 pm In Garden & Plants, Green Thumb Projects, Popular Tips | 2 Comments

A herb spiral is a clever garden trick to grow lots of varieties of herbs, each with different environmental needs (full sun, moist, dry, shade, etc.), in a minimal amount of space. It’s also a clever way to conserve water since each watering flows from the top of the spiral down to the herbs at the bottom, water reaching each of the plants effortlessy.

Herb Spiral Project by welcometovoluntarysimplicity.wordpress.com
Today’s feature is a collection of resources that provide information on what a herb garden spiral is and how to build one.

The first is from Welcome To Voluntary Simplicity with How To Build A Herb Spiral [1]:

Many people seem to be interested in herb spirals, and rightly so if done properly they need little maintenance and can keep you in herbs all year round. For me they encompass all manner of permaculture principles from how close to house you can get it to including a a small pond so frogs can do some of the slug hunting for you.

Basically the idea behind them is to get as many different herbs as possible in a confined area. The spiral and the subsequent height differences mean that you create a number of different environmental conditions which normally would not be possible in a small space. The small area also means that they are ideal for a small garden and harvesting and watering is easy.

The next resource is a video: How To Build Soil and an Herb Spiral

Video Summary:

* You can increase the planting space of a circle about 2 meters in diameter by raising the soil into a spiral which will give you about 9 meters of planting space.
* Keep size in mind when designing your herb spiral, everything should be easily reachable by hand. To start, take a rock and place it at arm’s length to the center, then build around.
* If you build the formation of the spiral with rocks then fill with dirt, the plants won’t get the nutrition that they need. Instead, do a sheet mulch which will provide nutrients and create soil that will break down over time.
* Herb spirals provide different microclimates and soil types for different types of plants. Top center will be a warm, dry and sunny area that is well drained. The bottom will be cool, wet and shady. Choose plants that are well suited to each part of the spiral.

The final resource is another video: Herb Spiral – Permaculture

Video Summary:

* As the spiral foundation, lay cardboard over compostable items (peels, veggies, etc.). The cardboard will break down eventually and the veggies left will have broken down and then add more nutrients to the soil inside the spiral. The cardboard also helps prevent grass from growing underneath and from across the yard.
* Sketch out the spiral design on the cardboard then start laying the bricks over the pattern.
* Do as much building as possible in the center as the center can be up to 4 ft high.
* Use straw to fill up the spiral then water well. The mulch will break down over time as well as do a good job of holding moisture.
* For each spot that will hold a plant, make a hole in the mulch and put one or two handfuls of soil in there. Plant the herb and water.

Very interesting stuff! You don’t need to build a huge spiral garden either, you can start with something small-ish near the kitchen door and just grow a handful of your favorite and most-used cooking herbs. You can also build spiral gardens filled with flowers instead of herbs or do a mixture of both.
Don’t Miss These Tips:

* How To Make A One-Pot Indoor Herb Garden [2]
* How to Build a $15 Compost Bin [3]
* Diggin It: No Dig Gardening [4]

Love This Tip? Share It!

Email [5] ~ Facebook [6]

Tweet It [7] ~ Delicious [8]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/herb-spiral/

URLs in this post:

[1] How To Build A Herb Spiral: http://welcometovoluntarysimplicity.wordpress.com/how-to-build-a-herb-spiral/

[2] How To Make A One-Pot Indoor Herb Garden: http://tipnut.com/how-to-make-a-one-pot-indoor-herb-garden/

[3] How to Build a $15 Compost Bin: http://tipnut.com/how-to-build-a-15-compost-bin/

[4] Diggin It: No Dig Gardening: http://tipnut.com/no-dig-garden/

[5] Email: mailto:?subject=Diggin It: No Dig Gardening&body=http://tipnut.com/no-dig-garden/

[6] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/no-dig-garden/&t=Diggin It: No Dig Gardening

[7] Tweet It: http://twitter.com/home?status=See http://tipnut.com/no-dig-garden/

[8] Delicious: http://del.icio.us/post?url=http://tipnut.com/no-dig-garden/&title=Diggin It: No Dig Gardening : Tipnut.com

7,104 posted on 05/09/2010 5:29:51 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

10 Flavor Boosters For Dieters

Posted By TipNut On January 2, 2010 @ 2:00 am In Home Remedies & Health | No Comments

1. Cider Vinegar & Herb Infused Vinegars (See Multipurpose Herb Vinegar: Recipe [1]). Watch commercial flavored vinegars for sugar content.
2. Herb Seasoning Shakes (See 2 Tasty Recipes To Shake The Salt Habit [2], No Salt Seasoning Shake [3] and Salad Seasoning Shake Recipe [4]).
3. Red Pepper Flakes (or powders like cayenne, chili and paprika).
4. Salsa [5] (Watch salt & sugar in commercial brands).
5. Horseradish (Just a little dab will do ya).
6. Hot Sauce (Tabasco, etc.)–Watch for hot sauces that contain a lot of sugar or salt.
7. Fresh Lemon, Lime, Orange (Juice or Zest).
8. Garlic (Fresh or Powder).
9. Dill (Fresh or Dried).
10. Pepper (Invest in a Pepper Grinder if you don’t have one, really. Freshly ground pepper is divine!)

Healthier Eating Tips

* Veggie Boosters: If boiled veggies are too blah for you, toss one of these flavor enhancers in the pot: Garlic cloves, celery, bay leaf.
* Meat Flavor Boosters: Marinate meats or add spice/herb rubs before cooking.
* Vitamin Boost: Add fresh parsley to your dishes for an extra easy vitamin boost that won’t interfere with flavor.
* Fruit Boost: Fruits are sweet and tasty on their own, but an added sprinkle of cinnamon is a powerful antioxidant.
* Get Hydrated: Skip the soda pop, see How To Beat The Soda Pop Addiction [6]. Also try Homemade Herbal Teas [7] for an extra health boost.
* Easy Fiber: Wake up to an oatmeal breakfast or take a thermos full to work for lunch, easy way to fill up on fiber and it’s darn cheap too! See How To Make Crockpot Oatmeal & Oatmeal In A Thermos [8].

Originally Published Januray 6, 2009
Don’t Miss These Tips:

* 2 Tasty Recipes To Shake The Salt Habit [2]
* No Salt Seasoning Shake [3]
* 10 Tasty Popcorn Seasoning Ideas [9]

Love This Tip? Share It!

Email [10] ~ Facebook [11]

Tweet It [12] ~ Delicious [13]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/flavor-dieters/

URLs in this post:

[1] Multipurpose Herb Vinegar: Recipe: http://tipnut.com/multipurpose-herb-vinegar/

[2] 2 Tasty Recipes To Shake The Salt Habit: http://tipnut.com/recipes-shake-the-salt-habit/

[3] No Salt Seasoning Shake: http://tipnut.com/no-salt-seasoning-shake/

[4] Salad Seasoning Shake Recipe: http://tipnut.com/salad-seasoning-shake-recipe/

[5] Salsa: http://tipnut.com/homemade-salsa/

[6] How To Beat The Soda Pop Addiction: http://tipnut.com/how-to-beat-the-soda-pop-addiction/

[7] Homemade Herbal Teas: http://tipnut.com/homemade-herbal-teas-how-to/

[8] How To Make Crockpot Oatmeal & Oatmeal In A Thermos: http://tipnut.com/how-to-make-overnight-crockpot-oatmeal-oatmeal-in-a-thermos/

[9] 10 Tasty Popcorn Seasoning Ideas: http://tipnut.com/quick-tip-10-popcorn-seasoning-ideas/

[10] Email: mailto:?subject=10 Tasty Popcorn Seasoning Ideas&body=http://tipnut.com/quick-tip-10-popcorn-seasoning-ideas/

[11] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/quick-tip-10-popcorn-seasoning-ideas/&t=10 Tasty Popcorn Seasoning Ideas

[12] Tweet It: http://twitter.com/home?status=See http://tipnut.com/quick-tip-10-popcorn-seasoning-ideas/

[13] Delicious: http://del.icio.us/post?url=http://tipnut.com/quick-tip-10-popcorn-seasoning-ideas/&title=10 Tasty Popcorn Seasoning Ideas : Tipnut.com

7,105 posted on 05/09/2010 5:34:53 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

Home Remedy: Headache Soother Sachets

Posted By TipNut On March 4, 2008 @ 6:43 am In Home Remedies & Health | 1 Comment

Ingredients:

1/4 cup dried lavender
1/4 cup cloves

Sachet: Made from fabric such as muslin, cotton

Directions:

* Mix the lavender and cloves together then fill a fabric sachet or small drawstring pouch.
* When you feel a headache coming on, open the sachet and breathe in the fragrance to help soothe away your headache (breathe in around 5 or 6 times). Press the sachet to your forehead and temples. Repeat 30 minutes later if headache hasn’t disappeared.
* Keep the sachet sealed in a ziploc bag or airtight container and away from heat or light to preserve aroma strength and freshness.

Tip: You could also choose to skip the sachet and store the lavender and cloves in a small jar with a tight seal. Shake the jar then open it and sniff deeply a few times.
Treating Headaches With Lavender

You could also try a lavender and cloves herbal steam [1], massage your temples during the steaming or if possible, take a nap with a lavender and cloves sleep pouch [2] in a darkened room.

Always choose organically grown lavender (chemical free) when using as a health aide, you should have no problem find this in a bulk health food store.
Don’t Miss These Tips:

* Vacuum Bag Sachet Fresheners: How-To [3]
* Tips For Making Lavender Sachet Gifts [4]
* Homemade Herbal Sleep Pouches [2]

Love This Tip? Share It!

Email [5] ~ Facebook [6]

Tweet It [7] ~ Delicious [8]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/home-remedy-headache-soother-sachets/

URLs in this post:

[1] lavender and cloves herbal steam: http://tipnut.com/herbal-decongestant-steam-blend/

[2] lavender and cloves sleep pouch: http://tipnut.com/homemade-herbal-sleep-pouches/

[3] Vacuum Bag Sachet Fresheners: How-To: http://tipnut.com/vacuum-bag-sachet/

[4] Tips For Making Lavender Sachet Gifts: http://tipnut.com/lavender-sachet-gifts/

[5] Email: mailto:?subject=Homemade Herbal Sleep Pouches&body=http://tipnut.com/homemade-herbal-sleep-pouches/

[6] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/homemade-herbal-sleep-pouches/&t=Homemade Herbal Sleep Pouches

[7] Tweet It: http://twitter.com/home?status=See http://tipnut.com/homemade-herbal-sleep-pouches/

[8] Delicious: http://del.icio.us/post?url=http://tipnut.com/homemade-herbal-sleep-pouches/&title=Homemade Herbal Sleep Pouches : Tipnut.com

7,106 posted on 05/09/2010 5:39:18 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Master%20Mixes/Spices%20and%20Seasonings/Salt%20Free%20Seasoning%20and%20Spice%20Mixes/

Amethyst’s Seasoning Blends All Purpose Seasoning (Corn Free, Salt Free)

1 Tbsp black pepper
1 Tbsp celery seeds
1 Tbsp onion flakes
2 1/2 tsp cream of tartar
1 1/2 tsp garlic powder
1 1/2 tsp powdered orange rind
1 1/2 tsp arrowroot
1 1/2 tsp sugar
1/2 tsp white pepper
1/2 tsp dill weed
1/2 tsp thyme
1/4 tsp powdered lemon rind
1/4 tsp cayenne pepper

Place all ingredients in blender or coffee grinder and blend 10 seconds
or until mixture is a fine powder. Store in a screw top jar.

Use in salt shaker instead of salt.

Yield: 1/2 Cup

Submitted by: Darlene

Five Spice Baking Blend

1/4 cup ground ginger
3 Tbsp ground cinnamon
2 Tbsp allspice
1 Tbsp ground nutmeg
1 1/2 tsp ground cloves

In a screw top jar, combine all ingredients. Cover tightly, shake until
well mixed. Keep in a dry place.

Uses: Add 1 tablespoon to cake and cookie batters and pie fillings.

Makes: 2/3 Cup

Submitted by: Darlene

CHINESE 5 SPICE

1 tsp cinnamon
1 tsp anise seeds, or star anise
1/4 tsp fennel
1/4 tsp peppercorns (black or colored, your choice)
1/8 tsp cloves

Makes about 1 TBSP. If you like it, make a larger batch in proportional amounts.

**Some folks like to substitute ginger for the fennel, or cayenne for the
peppercorns. I think either is still the genuine Chinese article, but too many
changes beyond that, and you’re off on another invention entirely!

Deb’s Note: The Chinese believe that it is important to incorporate the principal
of the yin and the yang into their meals, thus the heat of a dish should be
counter-balanced by an equally cooling ingredient. When you try this seasoning you
will be surprised at how beautifully the flavors — sweet, warm, cool and spicy -
blend. This is an extremely versatile mixture suited to rice, vegetables, pork and
virtually any type of stir fry. A pinch can add new excitment to muffins, nut
breads, or even waffle batter. I use it often, especially with Fried Rice and even
bean dishes.

Submitted by: Deb

Iranian Spice Mixture for Rice

2 Tbsp ground cinnamon
2 Tbsp ground dried rose petals
1 Tbsp ground cumin

Combine all ingredients and store refrigerated in an airtight container
for up to 3 months.

Makes about 1/3 cup

Submitted by: Darlene

Oriental Seasoning

2 TB onion powder
2 TB ground ginger
2 TB 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

Submitted by: sbwertz

Vegetable Seasoning Blend

1/4 C onion powder
1/4 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)

Submitted by: sbwertz

SALT FREE SEASONING

1/4 cup crushed dried minced onion flakes
4 teaspoons crushed dried vegetable flakes
1 tablespoon garlic powder
1 tablespoon dried orange peel
2 teaspoons coarse ground black pepper
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried savory
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried mustard
1/4 teaspoon celery seed
1/4 teaspoon unsweetened lemonade drink mix (such as Kool-Aid)

Great for those on a low-sodium diet!

Submitted by: Darlene

Salt Free Italian Seasoning Blend

2 Tbsp dried ground basil
2 Tbsp dried ground oregano
1 Tbsp dried ground sage
1 Tbsp dried marjoram
1/2 Tbsp dried thyme
1 tsp garlic powder
1 tsp onion powder

Mix together and store in a shaker canister or jar labeled with name and date.

Yields: approx. 1/3 cup

Shelf Life: 1 year.

Note: Give your tomato sauce or Italian roasts an ethnic flavor or mix with
fresh garlic for topping your garlic bread. We often make a dish similar to
bruschetta using one cup chopped tomatoes, a little chopped green pepper, one
tablespoon of the following mix and a small amount of Parmesan cheese
sprinkled in. Load it on toasted bread and enjoy!

Per Serving (excluding unknown items): 17 Calories; trace Fat (15.5% calories
from fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg
Sodium.

Exchanges: 0 Grain(Starch); 0 Fat.

Submitted by: Darlene

Mrs. Dash Seasoning Blend

1/2 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.

Submitted by: sbwertz

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.

Submitted by: sbwertz

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.

Submitted by: Darlene

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.

Submitted by: sbwertz

7,107 posted on 05/09/2010 6:12:27 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Make%20Your%20Own/Condiments/Ketchups%20%2C%20Sauces%20and%20Pastes/

Zhug - Hot Yemenite Sauce

Zhug was brought to Israel by Yemenite Jews and is now the hot condiment
of choice in Israel. You can add a little zhug to soups, pasta, and bean
dishes, besides serving it as a condiment with falafel or slices of any
fried vegetable. To make a delicious low fat sauce or dip for
vegetables, mix it with reduced or nonfat yogurt.

10 to 14 fresh jalapeño chilies, seeded and coarsely chopped
1 tsp sea salt
6 to 8 garlic cloves, coarsely chopped
1 tsp ground caraway seeds
1 tsp ground cumin seeds
1/2 tsp ground green cardamom seeds
1 cup coarsely chopped fresh cilantro
1/2 cup packed fresh flat leafed parsley leaves
1 tsp freshly ground black pepper
2 to 4 tsp fresh lemon juice

Put all the ingredients in a food processor or blender and pulse several
times to make a smooth paste. You will have to scrape down all the bits
and pieces that stick to the sides of the bowl.

Pack in a 1 pint jar, screw on the lid, and store in the refrigerator.
Zhug will keep for 1 to 2 weeks. You can also freeze it, but it will
lose some of its garlicky taste.

Makes 1 1/4 cups (5 - 1/4 cup servings)

Per Serving (excluding unknown items): 22 Calories; trace Fat (14.3%
calories from fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 383mg Sodium.

Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.

Submitted by: Darlene

Homemade Vegan Hoisin Sauce

4 Tbsp soy sauce
2 Tbsp peanut butter
1 Tbsp molasses, or honey
2 garlic cloves, chopped
2 tsp sesame oil
1 tsp hot sauce, or Thai red chili paste, or Tabasco
1/8 tsp black pepper

Mix well and store in glass bottle or jar in the refrigerator.

Makes 1/2 cup (8 one-tablespoon servings).

Per Serving (excluding unknown items): 47 Calories; 3g Fat (58.5%
calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 550mg Sodium.

Submitted by: Darlene

Red Pepper Sauce

4 red bell peppers, rubbed or sprayed with oil mist
4 cloves garlic
1 tsp kosher salt
1/3 cup flavorful extra virgin olive oil
2 canned chipotles en adobo, seeded

Preheat oven to 400 degrees F. Place peppers on baking sheet. Wrap garlic in
foil and place on the same tray. Roast peppers until skin is very blistered,
about 25 to 30 minutes, turning occasionally. Remove and allow to cool down so
you can handle.

Cut from stem end to bottom of pepper, leaving core and seeds. Discard any
clinging seeds. Place pepper strips inside bowl of food processor.

Remove skins from garlic and add to the bowl along with salt, olive oil and
chipotles. Puree into sauce. Transfer to a glass jar and store in the
refrigerator until ready to use.

Makes about 2 cups

Submitted by: Darlene

Penang Red Curry Paste

Thai Red Curry and Penang Curry are similar. The difference is that the
Penang version carries with it flavors from distant places - Malaysia,
Burma, India (Penang is a state in northern Malaysia). Try this homemade
red curry recipe with beef, chicken, tofu, wheat gluten, or beans and
vegetables - you’ll love its aroma and unique blend of flavors!

4 Tbsp tomato paste
1 small onion, peeled and quartered
1 thumb size piece galangal, peeled and sliced (or substitute ginger)
3 cloves garlic
1 Tbsp soy sauce
1 tsp dark soy sauce
2 Tbsp fish sauce (if unavailable, substitute regular soy sauce)
1 tsp shrimp paste
1 Tbsp paprika
2 Tbsp chili powder
1 heaping Tbsp coriander seeds, ground (grind them yourself in a coffee grinder for the best taste)
1 to 2 red chilies, depending on how spicy you want it - deseeded (omit if you prefer a mild curry)
1/2 tsp turmeric
1 Tbsp. cumin
2 kaffir lime leaves
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1 can thick or good quality coconut milk
juice of 1/2 lime

GARNISH: 1 cup fresh basil leaves (roughly chopped if large)

Place all ingredients (except garnish) in a food processor. Process well
to form a paste. Add up to 1 more can coconut milk to the paste (this
will create a curry sauce).

Add meat, fish, tofu, wheat gluten, beans or vegetables, and cook either
in a wok / large frying pan, or in a covered casserole dish in the oven.
Bake meat based penang curry at 375 degrees F. for at least 1 hour, or
until meat is well done.

Garnish your Penang Curry dish with the fresh basil leaves.

Submitted by: Darlene

North African Chile Paste - Harissa

1 oz dried red chilies (about 3/4 cup), stems removed
1 tsp coriander seeds lightly dry roasted
1 1/2 tsp caraway seeds lightly dry roasted
1/2 tsp cumin seeds lightly dry roasted
4 to 6 garlic cloves coarsely chopped
1/2 tsp salt or to taste
extra virgin olive oil

Soak the chiles in warm water to cover for about 1 hour, until they are soft.
Drain and finely chop, discarding any hard bits.

In a mortar, pound together the coriander, caraway, and cumin seeds to a
powder, then add the garlic, and salt and pound to a paste. Add the chiles, and
pound until broken down into a coarse paste. Then add enough olive oil to make
a smooth paste.

Alternatively, grind the coriander, caraway, and cumin to a powder in a spice
grinder. Then place the chiles, garlic, spices, and salt in a food processor or
blender and process well, adding oil as necessary to blend into a smooth paste.

Serve as a condiment in a small dish, use as a spice paste to season Tunisian
and Moroccan dishes. Store, covered with olive oil, in a well-sealed glass jar
in the refrigerator.

Makes a generous 1/2 cup chile paste.

VARIATIONS: For less chile heat, discard the chile seeds before soaking. For a
southern Tunisian variant, chop up 2 medium onions, salt well, and let drain in
a colander. Rinse off the salt, then add to the other ingredients when pounding.

NOTE: Harissa is a chile hot condiment and spice paste. It is generally thought
to have originated in Tunisia, but is now found throughout North Africa.
Commercial harissa is sold in Morocco and Tunisia, as well as in France. This
recipe produces a thick chile-hot paste flavored with coriander seed, caraway,
cumin, and garlic, much more flavorful than any commercial harissa we have
tasted.

In Morocco, harissa is often placed on the table as a condiment, while in
southern Tunisia it is served as an appetizer, with a side dish of olives. We
became addicted to the Tunisian style of harissa eating: Pour extra-virgin
olive oil (Tunisian if you can get it, or Italian) over a small bowl of
harissa, and stir to blend. Tear off bite-sized pieces of bread and dip them in

the chile hot oil. It’s a great way to work through a stack of breads.

Makes: 1/2 cup

Per Serving (excluding unknown items): 16 Calories; trace Fat (16.0% calories
from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 137mg Sodium.

Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.

Submitted by: Darlene

North African Chile Paste (Maghrebi Harissa)

12 dried red chilies
1 Tbsp coriander seeds
2 tsp cumin seeds
2 cloves garlic, peeled
1/2 tsp salt
4 to 6 Tbsp olive oil

Discard the stems and seeds from the chiles, then place in a bowl and
cover with boiling water. Leave to soak 30 minutes until softened.

In a heavy skillet, heat the coriander and cumin seeds until they smell
aromatic. Grind to a powder in a blender with the garlic, coriander
mixture and salt. Blend together, trickling in the oil until the sauce
has a mayonnaise like consistency.

Serves: 6

Per Serving (excluding unknown items): 182 Calories; 12g Fat (54.3%
calories from fat); 4g Protein; 19g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 194mg Sodium.

Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat.

Submitted by: Darlene

Miso Sauce - Japanese

6 Tbsp whole sesame seeds
2 Tbsp red miso - or a mixture of brown and white miso
4 Tbsp mirin - or sugar
1 Tbsp water - (to 2 Tbsp) to thin to desired consistency (optional)

Toss the sesame seeds in a saute pan over high heat until they smell toasty and
turn pale brown, for about 5 minutes. Grind them to a paste in a coffee grinder
or in a traditional suribachi (Japanese mortar and pestle).

Stir the sesame paste with the miso and the mirin until smooth. Add water, if
desired to thin.

Miso, fermented soy bean sauce, is often used in both cold and hot Japanese
sauces. Miso is often combined with mirin or sugar to provide a sweet relief to
miso’s strong saltiness. Sweetened miso combined with toasted and ground sesame
seeds is a popular sauce for cold vegetables such as asparagus, string beans, or
okra. Miso sauce can also be used as a dipping sauce for hot steamed or boiled
vegetables. Don’t use salt anywhere else - miso sauce is very salty.

Submitted by: Darlene

Malaysian Chili Ginger Sauce

6 red chili peppers, roughly chopped
1 1/4 inches ginger root, chopped
4 garlic cloves
10 Tbsp water
2 tsp salt
5 Tbsp sugar
5 Tbsp lime juice
1 tsp sesame oil

Blend together the chilies, ginger, garlic and water. Season to taste
with the salt, sugar, lime juice and sesame oil.

Serves 4 - 6 as a relish for rice

Per Serving (excluding unknown items): 109 Calories; 1g Fat (9.4%
calories from fat); 2g Protein; 25g Carbohydrate; 2g Dietary Fiber; O MG
Cholesterol; 862 mg Sodium.

Exchanges: 2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates.

Submitted by: Darlene

Maghrebi Cousbareia Sauce - North African Tomato and Nut Sauce

4 tomatoes
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, crushed
4 oz hazelnuts (3/4 cup), finely chopped
2 oz pine nuts
3 Tbsp chopped fresh parsley
salt and freshly ground pepper

Place the tomatoes in a bowl and cover with boiling water. Leave 1
minute then drain and cover with cold water.

Let stand 1 minute then peel the skins off the tomatoes. Remove the
seeds and cut the flesh into dice.
In a large skillet, heat the oil. Add the onion and garlic and cook 10
to 15 minutes until soft. Add the hazelnuts and pine nuts and fry 2 more
minutes.

Stir in the tomatoes and cook 3 to 4 miutes until soft. add 2/3 cup
water to cover, the parsley, salt and pepper and simmer 5 minutes.

Garnish with parsley and serve with lettuce leaves.

Serves: 4

NOTE: This is wonderful over brown rice.

Submitted by: Darlene

Lebanese Spicy Walnut Sauce - Mhammarah

1 lb walnuts, finely ground
2 Tbsp bread crumbs
1 bread roll, soaked in water
2 Tbsp olive oil
2 Tbap pomegranate molasses, or grape or carob molasses
2 Tbsp lemon juice
1 tsp red hot chili pepper
1 tsp caraway seeds
1 tsp salt

Using a food processor, blend all the above ingredients well and add a
little water. Continue blending until the sauce becomes smooth and
thick. Serve with flat Arabic bread.

Per Serving (excluding unknown items): 3063 Calories; 285g Fat (78.0%
calories from fat); 113g Protein; 68g Carbohydrate; 24g Dietary Fiber;
0mg Cholesterol; 2253mg Sodium.

Exchanges: 4 1/2 Grain(Starch); 14 Lean Meat; 0 Vegetable; 0 Fruit; 49 Fat.

Submitted by: Darlene

Korean Red Pepper Sauce - Kochujang Sauce

2 tablespoons kochujang (Korean red pepper paste)
2 small garlic cloves, peeled and pressed or grated finely
1 Tbsp rice vinegar or cider vinegar
1 Tbsp soy sauce
1 tsp sesame oil
2 tsp toasted sesame seeds
2 scallions shredded finely on the diagonal
2 tsp sugar or other sweetener

Mix all ingredients well. Keeps a long time in the refrigerator.

Kochujang is a thick, miso like paste made of soybean paste, red pepper
powder,and glutinous rice flour. It keeps forever in the refrigerator.
Some brands are hotter than others.

The following can be used as a dip for vegetables, a flavoring for soups
and stirfrys, or a marinade for barbequed or grilled tofu or tempeh.

It’s a bit sweet, so decrease the sugar if desired. The recipe
multiplies well.

Per Serving (excluding unknown items): 154 Calories; 8g Fat (44.3%
calories from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 1227mg Sodium.

Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 1/2 Fat; 1/2
Other Carbohydrates.

Submitted by: Darlene

Sweet and Spicy Sesame Sauce

4 Tbsp sesame seeds - OR 4 Tbsp Chinese sesame paste
2 Tbsp dark sesame oil
1 Tbsp Hoisin sauce
4 Tbsp Japanese soy sauce - dark
1 Tbsp chile oil
2 (to 4) Thai chiles - or 1 to 2 serrano chiles, very finely chopped
1 Tbsp sugar - dissolved in 2 Tbsp hot water

If using whole sesame seeds, toss them in a skillet over high heat until they
are lightly brown and smell fragrant, for about 5 minutes, and grind them to
a paste in a coffee grinder.

Whisk all the ingredients into a smooth paste or puree them in a food processor.
Scrape down the sides of the food processor with a rubber spatula a few times
during the processing.

Yields 3/4 cup (3 - 1/4 cup servings)

CHILE OIL: Infuse dried chiles or chile flakes, and sometimes other aromatic
ingredients such as ginger, in vegetable oil (usually peanut oil) combined with
dark Asian sesame oil.

Submitted by: Darlene

Vegetarian Worcestershire Sauce

Yield: 1 1/2 cups

6 T water
6 T brown rice syrup
1/4 c tamari
2 T apple cider vinegar
1 t barley malt syrup
1 t ground ginger
1/4 t garlic granules
1/8 t cayenne pepper
tiny pinch ground cloves
tiny pinch onion granules

Place all ingredients in a blender, bowl, or jar with a lid. Blend, whisk, or
shake until the mixture is smooth and the powders are well incorporated. Store
in the refrigerator; this keeps well.

Per Tbsp. serving: Calories: 10, Protein: 0

Submitted by: Vikki

Worcestershire Concentrate

Ok here is my concentrate; 1 pint makes 2 quarts when you add water and vinegar
later.

12 oz black strap molasses
1 cup light Karo syrup
1/4 cup canning salt
2 cans anchovies, pureed
1 Tbs. garlic powder
2 Tbs. onion powder

Bring mixture just to a boil, fill pint jars; pressure can at 10 psi for 20 min.
When you need it, mix 1 pint concentrate with 3 cup cider vinegar and enough
water to make 2 quarts sauce. Tastes like store bought but slightly sweeter, it
glazes better too.

Submitted by: Donna

Yakitori Sauce

This sauce was created for grilled chicken but is also good on tiny
kabobs of grilled beef or pork.

1 cup soy sauce
1 cup turbinado sugar
1/4 cup mirin
1 scallion (white part only), flattened with a cleaver
1 strip lemon zest about 2 x 1/2”
1 roasted or grilled chicken leg bone (optional)

Combine all the ingredients in a non reactive saucepan over medium heat
and slowly bring to a gentle simmer, uncovered, stirring with a wooden
spoon to prevent scorching.

Reduce heat slightly and simmer for 5 minutes. Discard scallion, lemon
zest and chicken bone, if using.

Use right away or transfer to a large jar, cover, cool to room
temperature and refrigerate. The sauce will keep for 5 days.

Yakitori

Japanese prefer chicken thighs to breasts for these Kebabs because the
meat is more moist and flavorful. You can substitute 1 lb boneless,
skinless chicken breasts.

2 lb chicken thighs
2 bunches scallions, trimmed
1 sauce recipe

Skin a bone the chicken thighs and cut into pieces of meat about 1 1/2”
long and 1/2” wide. Cut the scallions into pieces the same length.
Skewer the pieces onto small bamboo skewers crosswise, alternating
chicken and scallion. Pour the sauce into a deep bowl.

Preheat the Hibachi or grill to high.

Place the yakitori on the grate and grill until almost cooked, about 3
minutes per side.

Dip skewers on the sauce to coat the chicken and scallions, then return
the skewers to the grill. Grill for 1 minute per side, dip again, and
continue grilling until the yakitori are golden brown and cooked, 1 to 2
minutes per side. Or brush the sauce on the chicken as it grills, using
a basting brush. If you want to use the dipping method and want to use
the remaining sauce again, boil it before storing covered in the
refrigerator.

Serves: 6 to 8

Submitted by: Darlene

7,108 posted on 05/09/2010 6:23:19 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Make%20Your%20Own/Condiments/Ketchups%20%2C%20Sauces%20and%20Pastes/

A1 Sauce

2 cups ketchup
2 garlic cloves, minced
2/3 cup chopped onion
1/2 cup each lemon juice, water, Worcestershire sauce and vinegar
1/4 cup soy sauce
1/4 cup packed dark brown sugar
2 Tbsp prepared mustard

Combine all of the ingredients in a 3 quart saucepan and bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 30 minutes. Strain if desired. Cover and refrigerate.

Makes about 3 cups

Submitted by: Darlene

All Purpose Sauce

Although milder, this sauce can be used as a substitute for Hoisin sauce in
marinades and dips.

3/4 cup canned dark-red kidney beans
1/4 cup the bean liquid
3 Tbsp molasses (treacle)
3 Tbsp teriyaki sauce
2 Tbsp red wine vinegar
1 Tbsp garlic powder
2 tsp 5 spice powder
2 tsp yeast extract

Use a blender or food processor to mix all of the ingredients into a puree.

Place a strainer (sieve) over a mixing bowl. Pour the pureed ingredients into the
strainer, and use the back of a wooden spoon to press them through into the bowl.

Discard any bean skins left in the strainer. Pour the sauce into a jar with a
tight fitting lid and refrigerate. (Will keep for about seven days).

Makes: 1 1/2 cups

Submitted by: Darlene

Arab Garlic Paste - Toum bi Zeit

20 garlic cloves, peeled
1/2 tsp salt plus more to taste
2 tsp yogurt cheese or Greek style yogurt
1/3 cup extra virgin olive oil
1 Tbsp fresh lemon juice plus more to taste

Combine the garlic and salt in a mini processor or blender and pulse
three or four times, until the garlic is mince. Add the yogurt cheese
and pulse until it is incorporated. With the processor running, add the
olive oil in a steady stream, processing until it is thoroughly
incorporated and forms a paste. Add lemon juice and pulse a few more
times. Taste, add more salt and lemon juice as desired.

Makes 1/2 cup (8 - 1 Tbsp servings).

Note: I make this garlic sauce the way my mother did, by mashing the
garlic and salt together in a large mortar and pestle, then slowly
adding the olive oil until the mixture becomes smooth and creamy. The
lemon juice is added at the end to finish the sauce. Here, however, I
suggest using a small food processor (a large one won’t do a very good
job of whipping the ingredients to a creamy consistency) - but by all
means use a large mortar and pestle if you have one. If the sauce is too
strong for your taste, add some mayonnaise, boiled potatoes or more
labneh (yogurt cheese). Toum bi Zeit can be made a day ahead and
refrigerated; add any left-over sauce to salad dressings or use it
whenever crushed garlic is called for in a recipe. Serve this sauce with
kibbeh balls.

This makes a wonderful dip with raw veggies, a soup base, a sauce base
for rice or pasta, a sauce for tamiya (falafel) or veggie burgers,
basted over grilled vegetables. In a pinch, you can replace the yogurt
cheese with sour cream or cream cheese; but it will taste different.

Per Serving (excluding unknown items): 93 Calories; 9g Fat (85.4%
calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber;
trace Cholesterol; 136mg Sodium.

Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat.

Submitted by: Darlene

Homemade Worcestershire Sauce

Consider making your own Worcestershire sauce at home. It does contain a
lot of ingredients, but the method is very simple and easy.

Prep Time: 15 minutes
Cook Time: 3 hours, 15 minutes

2 tablespoons olive oil
2 large sweet onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapenos, seeds removed and minced
1/4 cup chopped canned anchovies
1/4 cup tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon, thinly sliced
1 lime, thinly sliced

Heat the olive oil in a large saucepan and saute the chopped sweet onion until
soft, about 7 minutes. Add the tamarind paste, garlic, ginger, and jalapenos.
Cook over medium-low heat for another 5 minutes. Add anchovies, tomato paste,
cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice,
water, lemon, and lime. Stir to combine and bring to a boil. Reduce heat and
simmer, stirring occasionally, for about 3 hours until thickened enough to coat
the back of a spoon.

Strain Worcestershire sauce into a glass bottle and refrigerate.

Yield: about 6 cups

Submitted by: Linda

ST. LUCIAN CREOLE PEPPER SAUCE

12 small hot red peppers;
1 small green paw paw papaya
1 large onion
4 Tbsp dry mustard
2 garlic cloves
2 tsp salt to taste
30 fluid oz vinegar any except malt
1/2 tsp ground turmeric or saffron
1 tsp curry powder

Boil paw paw in skin, and then cut into small squares or strips. Scald, seed and
chop peppers. Mince onion and garlic. Mix all solid ingredients, add vinegar
and simmer mixture gently for 1/2 hour. Cool and bottle.

Submitted by: Darlene

Thai Yellow Curry Paste

Thai yellow curry paste is so versatile, you’ll want to try it with a
variety of meat, seafood, noodle and soup recipes. This fragrant yellow
curry paste makes Thai food easy to cook, and quick as well, especially
if you make the paste ahead of time and keep it on hand in the refrigerator.

1/2 stalk lemon grass, sliced (how to prepare lemon grass, below)
1- 2 yellow chilies (to taste) or substitute red or green chilies
2 shallots
1 thumb size piece of galangal or ginger, peeled and sliced
3 cloves garlic
1 tsp ground coriander (grind seeds yourself with a coffee grinder)
1 tsp mustard seeds or prepared mustard
1/4 tsp freshly ground nutmeg (or substitute cinnamon)
3 Tbsp fish sauce
1/2 tsp turmeric
1 Tbsp brown sugar
2 kaffir lime leaves, snipped into small pieces with scissors for more flavor
1 Tbsp lime juice (or the juice from 1/2 a lime)
1/3 can coconut milk (or enough to keep the blades moving)

Place all ingredients in your food processor or blender. Process well.
Store in an airtight container in the refrigerator for up to 2 weeks (or
longer).

To use right away, place paste in a wok with some vegetable oil. Stir
fry until fragrant (about 1 minute), then add the rest of the can of
coconut milk plus the leftover lemon grass stalk.

Note: you can add more coconut milk if the flavor or spice of the sauce
is too strong, or if you simply prefer a “saucier” curry. Add your meat,
seafood, tofu, wheat gluten, and / or vegetables. Always taste test for
salt and sourness / sweetness before serving, adding more fish sauce if
not salty enough, and more sugar if too sour. If too spicy, add more
coconut milk or a scoop of yogurt. If too salty, add a squeeze of lime
juice.

Preparing Lemon grass:

You can find fresh lemon grass in most Asian food and grocery stores. It is
usually located with the other fresh produce, and is sold in bundles of
3 to 5 stalks. When buying lemon grass: Look for stalks that are
fragrant, tightly formed, and of a lemony green color on the lower stalk
(near the bulb), then turning to a truer green at the end of the stalk.

Avoid purchasing stalks that are loose and coming apart as well as
stalks that are brown and crusty or crumbling. These are obviously old
and probably not that fragrant or nutritious any longer.

Gather together what you will need. Remove tough outer leaves. Being
careful not to cut your fingers (lemon grass can be tough and slippery
to cut!), slice off the lower bulb. If you cut about 2 inches from the
end, you should be able to remove the whole bulb, plus a little more.
Discard.
Now it should be fairly easy to cut up the lemon grass. Starting from
the lower end (where the bulb was), make thin slices up the stalk. Stop
slicing when you have cut two thirds of the way up the stalk, or when it
is no longer yellow and “fleshy” (at the upper end the stalk will be
mostly green and woody). Reserve this top end of the stalk for use
later. Do the same for the other stalks, depending on how many the
recipe calls for.

Because lemon grass is so firm and fibrous, it helps to process the
slices a little further. Place the lemon grass in a food processor (or
chopper) and process well on “high”, OR pound for a minute or two with a
pestle & mortar. Your lemon grass should now appear finer - almost like
yellow green flakes. It is now ready to use in recipes such as curries
or soups (note that the lemon grass still needs to cook or be boiled for
at least 5 minutes before it is soft enough to be edible).

Use the lemon grass immediately, or store lemon grass by freezing it in
a sealed container in your freezer. Then when you’re ready to use it,
simply scrape a spoon across the surface of the lemon grass to dislodge
as much as you need. 1 stalk = roughly 3 Tbsp. of processed
lemon grass.

NOTE: With lemon grass, very little is wasted. You can use the upper,
reserved stalk to add even more flavor and fragrance to soups and
curries. Simply make several superficial cuts along the length of the
stalk with your serrated knife. Then, holding the lemon grass at either
end, gently bend it several times. This will release the fragrance and
flavor. Now throw the stalk into the soup or curry pot. Be sure to warn
guests that this stalk is inedible.

Submitted by: Darlene

Thai Red Curry Paste

This Thai red curry paste recipe is red hot! Check your spice o meter
when preparing this paste, adding less fresh chili if you prefer milder
dishes. Red curry paste makes for excellent Thai curry, including curry
chicken and seafood curries, vegetarian curries, or noodles. So try
making my homemade red curry paste - it’s better tasting than the store
bought variety, and much healthier too!

3 shallots, sliced
1 stalk lemon grass
1 to 3 red chilies or 1 to 3 teaspoons Thai red chili sauce (to taste)
3 cloves garlic
1 thumb size piece galangal, peeled and sliced (may be substituted with ginger)
1/4 tsp white pepper (may be substituted with black pepper)
1 tsp ground cumin
2 Tbsp coriander seeds, ground with pestle & mortar (or a coffee grinder)
3 Tbsp fish sauce, or soy sauce if unavailable
1 kaffir lime leaf
1 tsp. shrimp paste
1 tsp. sugar
1 1/2 Tbsp. regular chili powder
1/3 cup coconut milk (or more - enough to keep the blades turning)

Place all ingredients in a food processor or blender and process well.

To use immediately, fry the paste in some oil to release flavors before
adding meat, tofu or wheat gluten, or vegetables.

Add more coconut milk, as desired. Include the leftover pieces of lemon
grass in your cooking pot - this will add more flavor to the curry.

Before serving, always do a taste test. If not salty enough, add more
fish sauce (or vegetarian fish sauce, or soy sauce). If too salty, add a
squeeze of lime juice. If too sour, add a little more sugar. If too
spicy, add more coconut milk or a little plain yogurt.

When serving, sprinkle fresh coriander and/or ground nuts over the
curry. Store paste in an airtight container in the refrigerator for up
to 2 weeks (or longer - the spices will help to preserve it).

Submitted by: Darlene

Thai Massaman Curry Paste

Massaman curry hails from the south of Thailand. Similar to Malaysian
curries, and with some similarities to Indian curry, Thai Massaman curry
has an abundance of warm spices such as cinnamon, cloves, and nutmeg.
With lemon grass, fish sauce, and other classic Thai ingredients added,
this curry paste is brimming with all the flavor and richness of Asian
cuisine’s. Use it to make a wonderful curry chicken, or vegetarian curry
by adding wheat gluten or tofu plus lots of vegetables.

3 shallots, sliced
5 cloves garlic, peeled
2 red chilies (de-seeded, or leave seeds in a spicier curry)
1 thumb size piece galangal (or ginger), peeled and sliced
2 stalks lemon grass, outer leaves and bulb removed, then sliced thinly
(save upper stems to throw into the pot)
2 kaffir lime leaves (available at Asian grocers - usually in the freezer)
1 Tbsp coriander seeds, ground (grind them yourself in a coffee grinder)
1 Tbsp cumin seeds, ground (grind them the same way as the coriander)
1/2 tsp nutmeg, preferably ground from whole nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
1 tsp ground cardamom
2 Tbsp fish sauce
1 tsp shrimp paste
1/2 can coconut milk (or more)
additional fish sauce, to taste (add fish sauce instead of salt)

Place all paste ingredients in a food processor (or blender) and process
well. To make a sauce rather than a paste, add more coconut milk (1 to 2
cans).

To use immediately, place sauce in a casserole/baking dish together with
chicken, seafood, vegetables. Stir well to combine, and bake in the oven
at 350 degrees until finished.

Prep. Tip: You can store curry pastes in a sealed container in the
refrigerator for up to 2 weeks, or until needed. When ready to use, add
more coconut milk to make a sauce, then add your other ingredients.

Submitted by: Darlene

Thai Green Curry Paste

Thai green curry paste is surprisingly easy to make! Added to chicken or
other meats, as well as seafood, noodles, vegetables, tofu, or wheat
gluten, this paste will create sumptuous curries. Easily make a
sumptuous curry chicken using this recipe, plus a wide range of other
Thai dishes that are certain to please. Use right away, or store in the
refrigerator for up to 2 weeks and use it as you need it. Much better
tasting than store bought curry pastes - and much healthier too!

1 stalk lemon grass (for complete instructions, see below)
2 Tbsp coriander seeds (ground in a coffee grinder)
2 Tbsp fish sauce (available at Asian grocers), OR soy sauce
1 tsp shrimp paste
1 tsp. sugar
1 to 2 green chilies, de-seeded (or seeds left in if you like it very hot)
3 cloves garlic
1 thumb size piece of galangal (or ginger), peeled and sliced
3 to 4 kaffir lime leaves, fresh or frozen
1 cup fresh coriander, include both leaves and stems
1 tsp dark soy sauce
1/3 cup coconut milk (or enough to keep the blades turning)
1 cup Thai holy basil or sweet basil

For complete instructions on how to buy and cook with lemon grass, see:
All About Lemon grass: Your Guide to Buying, Preparing, and Cooking with
Lemon grass.

Place all ingredients in a food processor or blender. Process well.

To use the paste immediately, first fry it in a little oil until
fragrant. Then add coconut milk plus your meat, seafood, or pasta and/or
vegetables. Also add leftover lemon grass stalk.

When cooked, always do a taste taste for salt and spice. Add more fish
or soy sauce if not salty enough, or more chilies if not hot enough. If
too spicy, add more coconut milk. If too salty, add a squeeze of lime juice.

When serving, top your green curry recipe with another generous helping
of fresh basil.

You can store your green curry paste in an airtight container in the
refrigerator for use later. Paste will last 2 weeks (or longer), as the
spices help to preserve it.

Submitted by: Darlene

Indonesian Sambal Ulek

20 red chillies - or Lomboks (approx. 3 1/2 to 5 inches long)
2 tsp salt

Wash Chillies and chop. Mix with salt and rub into a coarse paste in mortar
or in blender. Put into sterilized jar.

This sambal is perfect by your meal or for cooking and as a base for other
sambals. Can be kept in fridge for about 1 to 2 months.

Serves: 8 - 10

Submitted by: Darlene

Hot Smokey Catsup

5 lb ripe tomatoes, coarsely chopped (or 3 - 28 oz. cans crushed tomatoes)
1 large onion, finely chopped
1 large poblano chili finely chopped
2 jalapeno chilies coarsely chopped
2 dried or canned chipotle chilies
1/2 cup cider vinegar
1 cup (packed) brown sugar
1 tsp celery seed
1 1/2 tsp mustard seed
1/4 tsp cayenne
1 tsp black pepper
1 1/2 tsp salt

Combine all ingredients in a large no reactive pot and bring to a boil over
medium heat. Reduce heat and simmer 1 1/2 hours, stirring occasionally until
vegetables are soft and sauce is reduced by 1/4.

Puree in food processor. Strain through a sieve into a clean pot (I skipped this
direction since I liked the consistency it was at that point).

Bring to a boil over medium low heat and simmer (partially covered to prevent
splatters) for 1 hour or until quite thick and dark brownish red. Store in
refrigerator for up to 1 month. Freeze for longer storage.

Submitted by: Darlene

Blueberry Catsup

2 Tbsp vegetable oil
1 large garlic clove, thinly sliced
1 Tbsp minced fresh ginger
1 small onion, finely minced
1 cup chopped peeled seeded fresh tomato
2 large plums, pitted and chopped
Zest of 1 lemon, julienned
2 pints fresh blueberries
1 Tbsp fresh lemon juice
1/4 cup dark brown sugar (firmly packed)
1 Tbsp blueberry or raspberry vinegar
1 tsp ground cardamom
1 tsp ground coriander
1 1/4 tsp cinnamon
1/4 tsp ground cloves
1 tsp salt
1 Tbsp freshly ground peppercorns, white and black
1 dried chili pepper, crumbled

Heat the oil in a heavy bottomed saucepan. When warmed, add the garlic
and ginger and cook over low heat for two minutes. Add the onion and
cook until transparent, stirring often. Add the remaining ingredients
and stir well.

Raise the heat and cook over medium heat until the mixture begins to
simmer. Reduce the heat and simmer for 30 minutes, stirring often.
Remove from heat. Allow the mixture to cool, then puree in a food
processor.

Return the mixture to the heat in a clean heavy saucepan. Bring the
mixture to a “brisk” simmer and cook until thick, about one hour. Cool
and store in a covered jar in the refrigerator.

Submitted by: Darlene

7,109 posted on 05/09/2010 6:32:24 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

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Sweet Potato and Chick Pea Patties

1- 15 ounce can chickpeas, rinsed and drained
2- slices nutty oatmeal or wheat nut bread, torn into small chunks
1- small baked (leftover) sweet potato
2- slices dried tomato (reconstituted with warm water)
1- clove garlic, sliced
1/2- Tablespoon dried oregano
1/4- teaspoon Turmeric powder
1/2- teaspoon cumin
1/4- teaspoon freshly ground black pepper (to taste)
1/4- teaspoon sea salt
1- egg, beaten
1/2- Tablespoon olive oil, plus 1 for moistening, if needed*

Pulse the chickpeas, bread, onion, green pepper, garlic, oregano, cumin,
pepper, and salt in a food processor until coarsely chopped. Remove half the
mixture to a medium-sized bowl.

Add the egg to the mixture in the processor and process until almost smooth.
Spoon into the chopped chickpea mixture in the mixing bowl and stir until
thoroughly combined. If the mixture seems too stiff, mix in 1 tablespoon of the
olive oil*.

Form the mixture into 4 or 5 patties, 1/2 inch thick each, and place in a large
dish or on a baking tray sprayed with non-fat cooking oil. Drizzle about 1/2
Tablespoon of olive oil over the patties. (If desired, cover with plastic wrap
and refrigerate several hours.)

Cook on large skillet over medium-high heat. Add patties (don’t overcrowd) and
fry 4 to 5 minutes. Drizzle the tops with olive oil around the sides of the
skillet, turn, and fry the patties 4 to 5 minutes longer, until nicely browned.

NOTE: added it to the ‘remaining’ chickpeas in the bowl prior to putting
the smooth chickpea mixture back in. Finely chop the tomatoes.

Submitted by: Bill

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Tips%20and%20Hints/

Pumpkin, Leaves, Stems, Seeds and Flowers

Preparation and cooking -

The tender leaves and stems, flowers, fruit and seeds of pumpkin can all
be eaten.

Leaves should be washed in clean water before cooking. Remove any tough
stems. Place leaves in boiling water, cover and cook for about 5 to 10
minutes, until just tender. Eating green leaves with coconut cream or
other fats helps the body to use the Vitamin A in the leaves. Pan-frying
is also a good way to prepare pumpkin leaves. Heat a little cooking oil
in a pot and add chopped garlic or ginger. Add cut up leaves, cover and
cook for about ten minutes, shaking the pot often.

To cook the tips of the vines, scrape or peel off the hairy skin first.
Boil in water or coconut cream until just tender, as for the leaves. The
tips then can be made into a salad. Cool the cooked tips, chop them and
flavour with lemon juice.

Before cooking pumpkin flowers, the centres of the flowers must be
pulled out. These flowers are delicious fried in a little butter or
cooking oil, or dipped into batter and then fried. They can also be
added to fish and meat dishes.

Pumpkin fruit can be baked, steamed, boiled or fried. It is delicious
served as a vegetable or made into tasty curries, soups or desserts.
Pumpkin has the best flavor when cooked in the skin. The skin of very
young pumpkin can be eaten, but it is best to peel the skin off older ones.

Pumpkins can also be baked whole. Puncture the skin with a fork and bake
it until it is soft. The cooking time will depend on the size of the
pumpkin. When cooked, cut the pumpkin in half and scoop out the seeds
before serving.

Submitted by: Darlene

Uncommon Ingredient Substitutions

Substitutes, for those recipes with hard to find ingredients.

ITEM SUBSTITUTION

Balsamic vinegar - 1 Tbsp 1 Tbsp red wine vinegar plus 1/2 tsp sugar

Bamboo shoots Asparagus (in fried dishes)

Bergamot Mint

Chayotes Yellow summer squash or zucchini

Cilantro Parsley (for color only, flavor cannot be duplicated)

Coconut milk 2 1/2 cups water plus 2 cups shredded, unsweetened
coconut. Combine and bring to a boil. Remove from
heat; cool. Mix in a blender for 2 minutes; strain.
Makes about 2 cups.

Delicata squash Butternut squash or sweet potato

Green mangoes Sour, green cooking apples

Habanero peppers 5 jalapeno peppers or serrano peppers

Italian seasoning Equal parts basil, marjoram, oregano, rosemary,
sage, and thyme

Lemon grass Lemon zest (zest from 1 lemon equals 2 stalks lemon
grass)

Limes or lime juice Lemons or lemon juice

Lo Mein noodles Egg noodles

Mascarpone - 1 cup 3 Tbsp heavy cream, 3/4 cup cream cheese and 4 Tbsp
butter

Neufchatel Cream cheese or Boursin

Palm sugar Light brown sugar

Rice wine Pale, dry sherry or white vermouth

Red peppers Equal amount pimientos

Romano cheese Parmesan cheese

Saffron Turmeric (for color; flavor is different)

Shallots Red onions or Spanish onions

Tamarind juice 5 parts ketchup to 1 part vinegar

Submitted by: Darlene

7,110 posted on 05/09/2010 6:46:37 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

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A to Z of Herbs and Spices

ALLSPICE: These small dark, reddish brown berries are so called because
their aroma and flavor resemble a combination of cinnamon, cloves and
nutmeg. Use berries whole in marinades; for boiling and pot roasting
meats and poultry; in fish dishes, pickles and chutneys. Also available
ground and excellent for flavoring soups, sauces and desserts.

ANISE: Commonly called aniseed, these small, brown oval seeds have the
sweet, pungent flavor of licorice. This is also available ground. Use
seeds in stews and vegetable dishes, or sprinkle over loaves and rolls
before baking. Try ground anise for flavoring fish dishes and pastries
for fruit pies.

BASIL: Basil is a tender low growing herb. Basil is a culinary herb
prominently featured in Italian cuisine, and also plays a major role
in the Southeast Asian cuisines of Thailand, Vietnam, Cambodia, and
Laos. The plant tastes somewhat like anise, with a strong, pungent,
sweet smell. There are many varieties of basil. That which is used
in Italian food is typically called sweet basil, as opposed to Thai
basil, lemon basil and holy basil, which are used in Asia. While most
common varieties of basil are treated as annuals, some are perennial
in warm, tropical climates, including African Blue and Holy Thai basil.

Basil is commonly used fresh in cooked recipes. It is generally added at
the last moment, as cooking quickly destroys the flavour. The fresh herb
can be kept for a short time in plastic bags in the refrigerator, or for
a longer period in the freezer, after being blanched quickly in boiling
water. The dried herb also loses most of its flavour, and what little
flavour remains tastes very different, with a weak coumarin flavour,
like hay. Basil is one of the main ingredients in pesto — a green Italian
oil and herb sauce. Its other two main ingredients are olive oil and pine
nuts.

Basil is sometimes used with fresh fruit and in fruit jams and sauces, in particular with strawberries, but also raspberries or dark-colored plums. Arguably the flat-leaf basil used in Vietnamese cooking, which has a
slightly different flavour, is more suitable for use with fruit.

BOUQUET GARNI(boo-KAY gahr-NEE): It is generally a triad of herbs. The
literal translation from the French is “nosegay trimmings.” It is a small
bunch of herbs, which traditionally consist of a bay leaf, sprig of thyme,
and a sprig of parsley. When fresh herbs are used, the three herb sprigs
can be tied together with kitchen twine and tossed into the sauce “as is”.
When the cooking is done, the bouquet is removed and discarded. If the
herbs are dried, they can be crushed and added directly to the pot in
roughly equal proportions. In Britain it is sometimes called an herbal
faggot.

CARAWAY: Small brown, crescent shaped seeds with a strong licorice
flavor and especially delicious as a flavoring in braised cabbage and
sauerkraut recipes, breads (particularly rye), cakes and cheeses.

CARDAMOM: Small, triangular shaped pods containing numerous small black
seeds which have a warm, highly aromatic flavor. You can buy green or
black cardamoms although the smaller green type is more widely available.

CAYENNE: Orangey red in color, this ground pepper is extremely hot and
pungent. Not to be confused with paprika which, although related, is
mild flavored.

CHERVIL: Often referred to as the “gourmet or French parsley,” chervil
tastes mildly of licorice combined with pepper imparting certain
freshness to a dish. Fresh or dried, it is a bright green and quite
delicate and should be added to a dish at the end of cooking. Chervil
has a tendency to enhance the flavors of other herbs when used in
combinations.

A member of the parsley family, chervil is more delicate and fernlike
than the familiar parsley. It is similar in appearance to parsley,
available in curly to plain varieties. chervil is used to season poultry,
seafood, and young vegetables. It is particularly popular in France,
where it is added to omelettes, salads and soups. More delicate than
parsley, it has a faint taste of liquorice.

CHICORY: An herb of which the roots are dried, ground, and roasted. It
is now used to flavor coffee (there is a popular belief that chicory
smoothes out coffee).

History: For thousands of years, these plants have been cultivated and
used in home remedies and a drug of choice for royalty. Queen Elizabeth
I of England took chicory broth. In the U.S., chicory is so common on
roadsides that it is hard to realize that is not native. Thomas
Jefferson had some planted at Monticello in 1774 with the seeds probably
coming from Italy. He used it as a ground cover in his fields, as cattle
fodder, and as “a tolerable salad for the table.”

CHILI POWDER: Made from dried red chilies. This red powder varies in
flavor and hotness, from mild to hot. A less fiery type is found in
chili seasoning.

CHIVES: Chives are a member of the onion family. They are used to
delicately flavor soups, salads, dips, cheeses, eggs, sauces, and
dressings. They make an eye-catching garnish when sprinkled on top of
a favorite recipe. Their lavender flowers are an attractive and tasty
addition to salads. Chives are almost always used fresh or added to
hot foods at the last minute so they retain their flavor.

History: Chives have been respected for their culinary versatility for
more than 3000 years. In Ancient China, raw chives were prescribed to
control internal bleeding. But when chives made their way to Europe,
herbalists had a different opinion. They warned that eating the herb
raw would induce evil vapors in the brain. Despite the admonishments,
chives became everyday sights in European households; bunches of them
were hung in houses to ward off evil spirits. Gypsies used chives for
their fortune-telling rituals and also hung them from the ceiling to
drive away diseases and evil spirits.

CILANTRO: Cilantro is the Spanish word for coriander leaves. It is also
sometimes called Chinese or Mexican parsley. Technically, coriander refers
to the entire plant. It is a member of the carrot family.

Chopped fresh leaves are widely used in Mexican and Tex-Mex cooking, where
they are combined with chilies and added to salsas, guacamoles, and
seasoned rice dishes.

Most people either LOVE IT or HATE IT. Taste experts aren’t sure why, but
for some people the smell of fresh coriander is fetid and the taste soapy.
In other words, while most people love coriander, for some people,
coriander just doesn’t taste good.

When purchasing, look for leaves that are tender, aromatic, and very green.
If it has no aroma, it will have no flavor. Avoid wilted bunches with
yellowing leaves. Tip: Fresh cilantro does not keep well, and the flavor
of dried is not comparable. To store fresh coriander, pick out any wilted
leaves, and put it in a jar with water like a bunch of flowers. Cover the
leaves with a plastic bag and put the whole thing in the refrigerator.
Change the water every two days or so, picking out any wilted leaves when
you do.

CINNAMON & CASSIA: Shavings of bark from the cinnamon tree are processed
and curled to form cinnamon sticks. Also available in ground form.
Spicy, fragrant and sweet, it is used widely in savory and sweet dishes.
Cassia (from the dried bark of the cassia tree) is similar to cinnamon,
but less delicate in flavor with a slight pungent ‘bite’.

CLOVES: These dried, unopened flower buds give a warm aroma and pungency
to foods, but should be used with care as the flavor can become
overpowering. Available in ground form. Cloves are added to soups,
sauces, mulled drinks, stewed fruits and apple pies.

CORIANDER: Coriander is the dried seed of the cilantro. The seeds are
round like tiny balls. They are used whole or ground as a flavoring for
food and as a seasoning. The seeds are used in curries, curry powder,
pickles, sausages, soups, stews, and ratatouille. Also extremely good
in many cake and cookie recipes. The essential seed oil is used in
various herbal remedies and dietary supplements, and to flavor gin,
vermouth, liqueurs, tobacco and perfumery. These tiny, pale brown seeds
have a mild, spicy flavor with a slight orange peel fragrance.

CUMIN: Sold in seed or ground. Cumin has a warm, pungent aromatic flavor
and is used extensively in flavor curries and many Middle Eastern and
Mexican dishes. Popular in Germany for flavoring sauerkraut and pork
dishes. Use ground or whole in meat dishes and stuffed vegetables.

CURRY POWDER: The spices for curry powder have varied for thousands of
years. The word curry comes from the South Indian word kari, which
means “sauce.” Curry powder is not one single spice (it actually is a
blend of many spices). Curry powder should not be confused with curry
leaves, which are obtained from a native tree of India. Curry powder,
as we know it in the United States, simply does not exist in Indian
cooking. Spices should be bought whole and ground and blended as needed.
This way the flavors are truly aromatic and blends are tailor made to
suit individual recipes and personal taste. There are a lot of
variations in curry powder blends. As a general rule, a curry powder
blend will contain six or more of the following items: cumin, coriander,
fenugreek, turmeric, ginger, pepper, dill, mace, cardamon, and cloves.

FENUGREEK: These small, yellow brown seeds have a slight bitter flavor
which, when added in small quantities, is very good in curries, chutneys
and pickles, soups, fish and shellfish dishes.

GINGER: Available in many forms. Invaluable for adding to many savory
and sweet dishes and for baking gingerbread and brandy snaps. Fresh
ginger root looks like a knobby stem. It should be peeled and finely
chopped or sliced before use. Dried ginger root is very hard and light
beige in color. To release flavor, “bruise” with a spoon or soak in hot
water before using. This dried type is more often used in pickling, jam
making and preserving. Also available in ground form,
preserved stem ginger and crystallized ginger.

JUNIPER BERRIES: The once humble juniper berry is enjoying a renaissance
of its ancient popularity as a seasoning for game, as the country’s top
restaurants list venison, squab, pheasant, and rabbit to their menus.

The blue to gray-green “berries” are actually tiny cones whose scales are
so tightly clenched that they appear round.

The dried berries should be crushed well just before using as the flavor
will decline rapidly once exposed to the air. You won’t need many, three
or four of the berries will flavor most dishes without overpowering the
main ingredient or other seasonings.

LEMON GRASS - It gives a lemon flavor to many dishes without overpowering
them, and it won’t turn bitter with long cooking. The tender inner core
is chopped, like scallions, and used in Oriental dishes and seafood. The
tough outer parts can be used to flavor soups and teas, or dried for use
in potpourri.

Select lemongrass by looking for a firm stalk with leaves that appear fresh.
If leaves are dried out, there won’t be much flavor.

Prepare lemongrass by peeling off and discarding one or two layers of the
woody exterior leaves. Use only the lower 5” of the stalk. Thinly slice the
lemongrass, then crush or mince it to use in recipes. The actual BLADES of
Lemon Grass are very tough (great for tea and pot pourri), but not so good
for chopping and tossing into things you’re going to eat. Use the tender
white inner hearts. Add the outer blades to vegetables and fish is a good
way to use the rest of the plant. Using it this way is the same as using
bay leaves - great for flavor and accent, but tough to actually eat. They
definitely need to be taken out before serving.

Lemon grass is also a terrific way to get rid of the ‘fishy’ taste and smell
that some people find objectionable. Tie several blades together with some
cooking twine (sometimes adding rosemary), then lay it across the fish. It
adds a nice visual when serving, too.

Another trick, when I want to use the tough blades but don’t want to
puncture my tongue: stick them in a coffee grinder. My Krups grinder is my
herb garden’s best friend. All sorts of things go in it — parsley, basil
leaves, lemongrass. I even use it to chop my nuts and lemon zest. It really
gets the lemongrass blades into small enough pieces, pulverized sufficiently,
that you won’t be picking them out of your mouth while you eat.

Another trick is to use the tough blades by putting them in a coffee grinder.
It really gets the lemongrass blades into small enough pieces, pulverized
sufficiently, that you won’t be picking them out of your mouth while you eat.

Store lemongrass by placing in a plastic bag and keeping in your
refrigerator’s vegetable bin.

MACE & NUTMEG: Both are found on the same plant. The nutmeg is the inner
kernel of the fruit. When ripe, the fruit splits open to reveal bright
red arils which lie around the shell of the nutmeg - and once dried are
known as mace blades. The flavor of both spices is very similar - warm,
sweet and aromatic, although nutmeg is more delicate than mace. Both
spices are also sold ground. Use with vegetables; sprinkled over egg
dishes, milk puddings and custards; eggnogs and
mulled drinks; or use as a flavoring in desserts.

PAPRIKA: Comes from a variety of pepper (capsicum) and although similar
in color to cayenne, this bright red powder has a mild flavor.

PEPPER: White pepper comes from ripened berries with the outer husks
removed. Black pepper comes from un ripened berries dried until dark
greenish black in color. Black pepper is more subtle than white. Use
white or black peppercorns in marinades and pickling, or freshly ground
as a seasoning. Both are available ground. Green peppercorns are also
unripe berries with a mild, light flavor. They are canned in brine or
pickled, or freeze dried in jars. They add a pleasant, light peppery
flavor to sauces, pates and salad dressings. Drain those
packed in liquid and use either whole or mash them lightly before using.
Dry green peppercorns should be lightly crushed before using to help
release flavor, unless otherwise stated in a recipe.

POPPY SEEDS: These tiny, slate blue seeds add a nutty flavor to both
sweet and savory dishes. Sprinkle over desserts and breads.

ROSEMARY: It has a slender leaf resembling pine needles and has a
distinctive fresh flavor. Italian cooks are devoted to rosemary, which
is said to grow only in the gardens of the righteous.

The fresh and dried leaves are used frequently in traditional
Mediterranean cuisine; they have a bitter, astringent taste, which
complements a wide variety of foods. A tisane can also be made from them.
When burned they give off a distinct mustard smell, as well as a smell
similar to that of burning which can be used to flavor foods while
barbecuing. Rosemary is extremely high in iron, calcium, and Vitamin B6

SAGE: Like many other herbs, sage has a long and glorious past.
Throughout history, sage has had more to do with medicine than actual
cooking. Even Charlemagne had it grown in his royal garden. It’s always
interesting to think that the same little leaves that taste so good with
turkey were once used in sacred ceremonies and associated with immortality.

Common Varieties of Sage: The two most common, at least in the kitchen,
are Summer Sage and Winter Sage. Other popular forms of sage include
Pineapple Sage which has a unique sweet smell much like a pineapple, and
Narrow Leaved Sage, otherwise known as Spanish Sage. Spanish Sage is
ideally suited for making a tea. The leaves require only boiling and time
to stoop to make the beverage.

As an herb, sage has a slight peppery flavor. In Western cooking, it is
used for flavoring fatty meats (especially as a marinade), cheeses (Sage
Derby), and some drinks. In the United States, Britain and Flanders, sage
is used with onion for poultry or pork stuffing and also in sauces. In
French cuisine, sage is used for cooking white meat and in vegetable soups.
Germans often use it in sausage dishes, and sage forms the dominant
flavoring in the English Lincolnshire sausage. Sage is also common in
Italian cooking. Sage is sautéed in olive oil and butter until crisp,
then plain or stuffed pasta is added (burro e salvia). In the Balkans and
the Middle East, it is used when roasting mutton.

SAFFRON: This spice comes from the stigmas of a species of crocus. It
has a distinctive flavor and gives a rich yellow coloring to dishes.
However it is also the most expensive spice to buy. Available in small
packets or jars (either powdered or in strands - the strands being far
superior in flavor). This spice is a must for an authentic paella or
Cornish Saffron Cake. Also an extremely good flavoring for soups, fish
and chicken dishes.

Storing Saffron:Saffron is very sensitive to light and moisture. Store
it in a container away from sunlight. If stored properly, it will last
for years. Saffron absorbs other flavors and odors very easily. If you
choose to transfer the saffron to a new container, make sure that the
container is very clean and odor-free before using.

SHISHO - (also know as Perilla, Kemangi. & Beefsteak Leaf) Shiso is an
herb better known in Asia than the United States. It is a member of the
mint family and has many uses in both food and medicine. An attractive
herb, shiso is also an excellent addition to an herb garden as it has a
pleasant odor and is easy to grow.

Shiso was first an herb in China, but migrated to Japan in the eighth
century. It was originally grown for lamp oil. The seeds of the plant
were crushed to make the oil, but this was expensive, so the practice
died out when other oil sources were found. Then the plant had a second
coming when it was discovered to be an asset both in the kitchen and
the medicine cabinet. The leaves of the plant are especially popular as
they have a rich cinnamon scent.

Using Shiso: Shiso has many uses. It is popular both a food and as
medicine, especially in Asia where herbal medicines are more commonplace
than the United States. Shiso is a very basic ingredient in traditional
Japanese fare. It is found in many dishes as a source of additional color
and flavoring. The leaves and seed pods are used in salads and miso soup.
The leaves are also a standard accompaniment of raw fish. This makes very
good sense considering the medicinal uses of the plant.

SESAME SEEDS: High in protein and mineral oil content, sesame seeds have
a crisp texture and sweet, nutty flavor which combines well in curries
and with chicken, pork and fish dishes. Use also to sprinkle over
breads, cookies and pastries before baking.

STAR ANISE: This dried, star shaped seed head has a pungent, aromatic
smell, rather similar to fennel. Use very sparingly in stir fry dishes.
Also good with fish and poultry.

THYME: Thyme is a Mediterranean native of the mint family, it is one of
the most widely used herbs. There is believed to be abut 100 species of
thyme. All thymes are wonderfully aromatic. Thyme is considered by many
herbalist as the very nearly perfect useful herb. It ranks as one of the
finest herbs of French cuisine. Thyme is often used to flavour meats,
soups and stews. It has a particular affinity to and is often used as a
primary flavour with lamb, tomatoes and eggs.

Storage: Refrigerate fresh thyme in damp paper towels over wrapped in
plastic. Stored this way, thyme will keep for up to one week. Store
dried thyme and ground thyme in a cool, dark, dry place. Dried thyme will
keep up to one year, ground thyme up to six months.

TURMERIC: Closely related to ginger, it is an aromatic root which is
dried and ground to produce a bright, orange yellow powder. It has a
rich, warm, distinctive smell, a delicate, aromatic flavor and helps
give dishes an attractive yellow coloring. Use in curries, fish and
shellfish dishes, rice pilafs and lentil mixtures. It is also a
necessary ingredient in mustard pickles and piccalilli.

NOTE: All spices should be stored in small airtight jars in a cool, dark
place, as heat, moisture and sunlight reduce their flavor.

Submitted by: Darlene

7,111 posted on 05/09/2010 6:48:30 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

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Homemade Substitutions

There are many inexpensive, easy to use natural alternatives which
can safely be used in place of commercial household products. Here is
a list of common, environmentally safe products which can be used
alone or in combination for a wealth of household applications.

Baking Soda - cleans, deodorizes, softens water, scours.

Soap - unscented soap in liquid form, flakes, powders or bars is
biodegradable and will clean just about anything. Avoid using soaps
which contain petroleum distillates.

Lemon - one of the strongest food acids, effective against most
household bacteria.

Borax - (sodium borate) cleans, deodorizes, disinfects, softens
water, cleans wallpaper, painted walls and floors.

White Vinegar - cuts grease, removes mildew, odors, some stains and
wax build-up.

Washing Soda - or SAL Soda is sodium carbonate decahydrate, a
mineral. Washing soda cuts grease, removes stains, softens water,
cleans wall, tiles, sinks and tubs. Use care, as washing soda can
irritate mucous membranes. Do not use on aluminum.

Isopropyl Alcohol - is an excellent disinfectant. (It has been
suggested to replace this with ethanol or 100 proof alcohol in
solution with water. There is some indication that isopropyl alcohol
buildup contributes to illness in the body. )

Cornstarch - can be used to clean windows, polish furniture, shampoo
carpets and rugs.

Citrus Solvent - cleans paint brushes, oil and grease, some stains.
(Citrus solvent may cause skin, lung or eye irritations for people
with multiple chemical sensitivities.)

Trisodium phosphate (TSP) - a mixture of soda ash and phosphoric
acid. TSP is toxic if swallowed, but it can be used on many jobs,
such as cleaning drains or removing old paint, that would normally
require much more caustic and poisonous chemicals, and it does not
create any fumes.
<>
Formulas

Combinations of the above basic products can provide less harmful
substitutions for many commercial home products. In most cases,
they’re also less expensive. Here are some formulas for safe,
alternative home care products:

Note: These formulas and substitutions are offered to help minimize
the use of toxic substances in your home, and reduce the
environmental harm caused by the manufacture, use and disposal of
toxics. Results may vary and cannot be guaranteed to be 100% safe and
effective. Before applying any cleaning formulations, test in small
hidden areas if possible. Always use caution with any new product in
your home.
<>
Make sure to keep all home-made formulas well-labeled, and out of the
reach of children. All-Purpose Cleaner: Mix 1/2 cup vinegar and 1/4
cup baking soda (or 2 teaspoons borax) into 1/2 gallon (2 liters)
water. Store and keep. Use for removal of water deposit stains on
shower stall panels, bathroom chrome fixtures, windows, bathroom
mirrors, etc.
Another alternative is microfiber cloths which lift off dirt, grease
and dust without the need for cleaning chemicals, because they are
formulated to penetrate and trap dirt. There are a number of
different brands. A good quality cloth can last for several years.

Air Freshener: Commercial air fresheners mask smells and coat nasal
passages to diminish the sense of smell.
• Baking soda or vinegar with lemon juice in small dishes absorbs
odors around the house.
• Having houseplants helps reduce odors in the home.
• Prevent cooking odors by simmering vinegar (1 tbsp in 1 cup water)
on the stove while cooking. To get such smells as fish and onion off
utensils and cutting boards, wipe them with vinegar and wash in soapy
water.
• Keep fresh coffee grounds on the counter.
• Grind up a slice of lemon in the garbage disposal.
• Simmer water and cinnamon or other spices on stove.
• Place bowls of fragrant dried herbs and flowers in room.

Bathroom mold: Mold in bathroom tile grout is a common problem and
can be a health concern. Mix one part hydrogen peroxide (3%) with two
parts water in a spray bottle and spray on areas with mold. Wait at
least one hour before rinsing or using shower.

Carpet stains: Mix equal parts white vinegar and water in a spray
bottle. Spray directly on stain, let sit for several minutes, and
clean with a brush or sponge using warm soapy water.
For a heavy duty carpet cleaner, mix 1/4 cup each of salt, borax and
vinegar. Rub paste into carpet and leave for a few hours. Vacuum.

Chopping block cleaner: Rub a slice of lemon across a chopping block
to disinfect the surface. For tougher stains, squeeze some of the
lemon juice onto the spot and let sit for 10 minutes, then wipe.

Coffee and tea stains: Stains in cups can be removed by applying
vinegar to a sponge and wiping. To clean a teakettle or coffee maker,
add 2 cups water and 1/4 cup vinegar; bring to a boil. Let cool, wipe
with a clean cloth and rinse thoroughly with water.

Deodorize:
• Plastic food storage containers - soak overnight in warm water and
baking soda
• In-sink garbage disposal units - grind up lemon or orange peel in
the unit
• Carpets - sprinkle baking soda several hours before vacuuming
• Garage, basements - set a sliced onion on a plate in center of room
for 12 - 24 hours

Dishwasher Soap: Mix equal parts of borax and washing soda, but
increase the washing soda if your water is hard.

Dishwashing Soap: Commercial low-phosphate detergents are not
themselves harmful, but phosphates nourish algae which use up oxygen
in waterways. A detergent substitution is to use liquid soap. Add 2
or 3 tablespoons of vinegar to the warm, soapy water for tough jobs.

Disinfectant: Mix 2 teaspoons borax, 4 tablespoons vinegar and 3 cups
hot water. For stronger cleaning power add 1/4 teaspoon liquid
castile soap. Wipe on with dampened cloth or use non-aerosol spray
bottle.

Drain Cleaner: For light drain cleaning, mix 1/2 cup salt in 4 liters
water, heat (but not to a boil) and pour down the drain. For stronger
cleaning, pour about 1/2 cup baking soda down the drain, then 1/2 cup
vinegar. The resulting chemical reaction can break fatty acids down
into soap and glycerine, allowing the clog to wash down the drain.
After 15 minutes, pour in boiling water to clear residue. Caution:
only use this method with metal plumbing. Plastic pipes can melt if
excess boiling water is used. Also, do not use this method after
trying a commercial drain opener—the vinegar can react with the
drain opener to create dangerous fumes.

Fabric softener: To reduce static cling, dampen your hands, then
shake out your clothes as you remove them from the drier. Line-drying
clothing is another alternative.

Floor Cleaner and Polish:

Wood: apply a thin coat of 1:1 vegetable oil and vinegar and rub in
well.

Painted wood: mix 1 teaspoon washing soda into 1 gallon (4L) hot
water.

brick and stone tiles: mix 1 cup white vinegar in 1 gallon (4L)
water; rinse with clear water.

Most floor surfaces can be easily cleaned using a solution of vinegar
and water. For damp-mopping wood floors: mix equal amounts of white
distilled vinegar and water. Add 15 drops of pure peppermint oil;
shake to mix.

Furniture Polish: For varnished wood, add a few drops of lemon oil
into a 1/2 cup warm water. Mix well and spray onto a soft cotton
cloth. Cloth should only be slightly damp. Wipe furniture with the
cloth, and finish by wiping once more using a dry soft cotton cloth.
For unvarnished wood, mix two tsps each of olive oil and lemon juice
and apply a small amount to a soft cotton cloth. Wring the cloth to
spread the mixture further into the material and apply to the
furniture using wide strokes. This helps distribute the oil evenly.

Laundry Detergent: Mix 1 cup Ivory soap (or Fels Naptha soap), 1/2
cup washing soda and 1/2 cup borax. Use 1 tbsp for light loads; 2
tbsp for heavy loads.

Lime Deposits: You can reduce lime deposits in your teakettle by
putting in 1/2 cup (125ml) white vinegar and 2 cups water, and gently
boiling for a few minutes. Rinse well with fresh water while kettle
is still warm.

Marks on walls and painted surfaces: Many ink spots, pencil, crayon
or marker spots can be cleaned from painted surfaces using baking
soda applied to a damp sponge. Rub gently, then wipe and rinse.

Metal Cleaners and Polishes:

Aluminum: using a soft cloth, clean with a solution of cream of
tartar and water.

Brass or Bronze: polish with a soft cloth dipped in lemon and baking-
soda solution, or vinegar and salt solution.

chrome: polish with baby oil, vinegar, or aluminum foil shiny side
out.

Copper: soak a cotton rag in a pot of boiling water with 1 tablespoon
salt and 1 cup white vinegar. Apply to copper while hot; let cool,
then wipe clean. For tougher jobs, sprinkle baking soda or lemon
juice on a soft cloth, then wipe. For copper cookware, sprinkle a
lemon wedge with salt, then scrub.

Gold: clean with toothpaste, or a paste of salt, vinegar, and flour.

Silver: line a pan with aluminum foil and fill with water; add a
teaspoon each of baking soda and salt. Bring to a boil and immerse
silver. Polish with soft cloth.

Stainless steel: clean with a cloth dampened with undiluted white
vinegar, or olive oil. For stainless cookware, mix 4 tbs baking soda
in 1 qt water, and apply using a soft cloth. Wipe dry using a clean
cloth.

Mold and Mildew: Use white vinegar or lemon juice full strength.
Apply with a sponge or scrubby.

Mothballs: The common mothball is made of paradichlorobenzene, which
is harmful to liver and kidneys. Cedar chips in a cheesecloth square,
or cedar oil in an absorbant cloth will repel moths. The cedar should
be ‘aromatic cedar’, also referred to as juniper in some areas. Cedar
chips are available at many craft supply stores, or make your own
using a plane and a block of cedar from the lumberyard.
Homemade moth-repelling sachets can also be made with lavender,
rosemary, vetiver and rose petals.
Dried lemon peels are also a natural moth deterrent - simply toss
into clothes chest, or tie in cheesecloth and hang in the closet.

Oil and Grease Spots: For small spills on the garage floor, add
baking soda and scrub with wet brush.

Oven Cleaner: Moisten oven surfaces with sponge and water. Use 3/4cup
baking soda, 1/4cup salt and 1/4cup water to make a thick paste, and
spread throughout oven interior. (avoid bare metal and any openings)
Let sit overnight. Remove with spatula and wipe clean. Rub gently
with fine steel wool for tough spots. Or use Arm & Hammer Oven
Cleaner, declared nontoxic by Consumers Union.

Paint Brush Cleaner: Non-toxic, citrus oil based solvents are now
available commercially under several brand names. Citra-Solve is one
brand. This works well for cleaning brushes of oil-based paints.
Paint brushes and rollers used for an on-going project can be saved
overnight, or even up to a week, without cleaning at all. Simply wrap
the brush or roller snugly in a plastic bag, such as a used bread or
produce bag. Squeeze out air pockets and store away from light. The
paint won’t dry because air can’t get to it. Simply unwrap the brush
or roller the next day and continue with the job.
Fresh paint odors can be reduced by placing a small dish of white
vinegar in the room.

Rust Remover: Sprinkle a little salt on the rust, squeeze a lime over
the salt until it is well soaked. Leave the mixture on for 2 - 3
hours. Use leftover rind to scrub residue.

Scouring Powder: For top of stove, refrigerator and other such
surfaces that should not be scratched, use baking soda. Apply baking
soda directly with a damp sponge.

Shoe Polish: Olive oil with a few drops of lemon juice can be applied
to shoes with a thick cotton or terry rag. Leave for a few minutes;
wipe and buff with a clean, dry rag.

Stickers on walls: Our children covered the inside of their room
doors with stickers. Now they are grown, but the stickers remained.
To remove, sponge vinegar over them several times, and wait 15
minutes, then rub off the stickers. This also works for price tags
(stickers) on tools, etc.

Toilet Bowl Cleaner: Mix 1/4 cup baking soda and 1 cup vinegar, pour
into basin and let it set for a few minutes. Scrub with brush and
rinse. A mixture of borax (2 parts) and lemon juice (one part) will
also work.

Tub and Tile Cleaner: For simple cleaning, rub in baking soda with a
damp sponge and rinse with fresh water. For tougher jobs, wipe
surfaces with vinegar first and follow with baking soda as a scouring
powder. (Vinegar can break down tile grout, so use sparingly.)

Wallpaper Remover: Mix equal parts of white vinegar and hot water,
apply with sponge over the old wallpaper to soften the adhesive. Open
room windows or use a fan to dissipate the pungent vinegar smell.

Water Rings on Wood: Water rings on a wooden table or counter are the
result of moisture that is trapped under the topcoat, but not the
finish. Try applying toothpaste or mayonnaise to a damp cloth and rub
into the ring. Once the ring is removed, buff the entire wood
surface.

Window Cleaner: Mix 2 teaspoons of white vinegar with 1 liter (qt)
warm water. Use crumpled newspaper or cotton cloth to clean. Don’t
clean windows if the sun is on them, or if they are warm, or streaks
will show on drying. The All-Purpose Cleaner (above) also works well
on windows. Be sure to follow the recipe, because using too strong a
solution of vinegar will etch the glass and eventually cloud it.

Submitted by: Darlene

7,112 posted on 05/09/2010 6:51:32 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

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FOOD AS MEDICINE

The most prominent non-medical use of Capsicum, of course, is culinary, a
perfect example of the old maxim, “Let your food be your medicine and your
medicine your food.” In kitchens all over the world, Capsicums are used to
prepare hot dishes, and are even featured as a vegetable themselves. The
peppers are ground and mixed with other spices to make Chili Powder, a common
seasoning almost everywhere.

If you are fortunate enough to grow or purchase your own chili peppers, you can
preserve them yourself. You can pickle them as you would cucumbers, adding
carrots, celery, onions or other vegetables as the Mexicans do. If you wish to
can or freeze green chilies, you will need to roast and peel them. Roast them
over an open flame or in a hot oven until the skins blister. Quickly put them
into a plastic bag or damp cloth until the steam loosens the skins. You may
then, with hands gloved in rubber gloves or well-oiled—to avoid blistering or
burning—peel the peppers. Remove the seeds if desired, chop if desired, and
freeze in plastic bags, well-sealed. If you wish to can them, follow directions
included with your canning jars as to pressure needed in a pressure canner.

You may use green hot peppers to make your own taco or hot sauce. To two or
three quarts of tomatoes, add salt and garlic pepper to taste, and two to three
cups of chopped, peeled chills. Can as usual for tomatoes.

The Mexicans make a raw chili salsa, with chopped tomato, onion, garlic, and
fresh chili pepper. This salsa is an excellent garnish to any meal.

By far the easiest culinary use of Cayenne is just to sprinkle it upon your
food, as you would use black pepper. Use a little at first, increasing as you
become accustomed to the pungency. For everyday maintenance of good health,
this is an excellent way to use Cayenne. Even children can learn to enjoy foods
thus seasoned.

Taken from this link, where there is other good reading, too:
http://www.herballegacy.com/Medical_&_Findings.html

** At that same link, there was this information re: nutritional value of
peppers:

“Of particular interest to herbalists who are interested in the reasons why
Capsicum is so valuable in heart disease, Kanner et. al. analyzed Capsicum
annuum for tocopherol content. They found that of all the edible plants,
Capsicum annuum contained the most natural Vitamin E, which is in a peculiarly
stable form. In fresh, ripe pepper fruits, they found 3-10 mg./100 grams, which
shows that the vegetable could become a significant source of Vitamin E in the
diet. Vitamin E is often used to treat heart conditions. Because there is also
a goodly amount of ascorbic acid (Vitamin C) in the peppers, the two vitamins
are well balanced naturally, which the authors considered a fact of great
importance in nutritional and technological considerations (Journal of
Agricultural and Food Chemistry, November-December, 1979, pp. 1316-8).”

Submitted by: Deb

7,113 posted on 05/09/2010 6:53:53 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

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Nuts and Seeds

ALMONDS: The sweeter varieties such as the Nonpareil and Jordanolo are best for
eating and cooking. The more bitter varieties are used to make almond extract.
On the tree, almonds resemble small green peaches. They do not usually fall to
the ground when mature as do most other nuts. When the nuts mature, the hulls
split open and the shells and kernels begin to dry while still on the tree.
When most of the hulls in the center of the tree have split open, the nuts can
be harvested by knocking them from the tree. Remove the hulls and dry the nuts.

BEECHNUTS: Beechnuts usually grow wild and are found mostly in the eastern
United States. They grow inside small rough burrs about as big as a cherry. Two
or more of the tiny three-sided nuts are contained in each burr or husk. The
mature nuts fall from the husks to the ground. Squirrels like them, so harvest
beechnuts immediately after they have fallen from the tree or the squirrels
will get them before you do.

BRAZIL NUTS: Brazil nuts are grown wild, exclusively in the dense forests of
South America. The fruit is similar to the coconut, about 4 to 6 inches in
diameter, with a pod which contains from 12 to 30 of the nuts. The large three
sided nuts are white, oily and flavorful and are covered by a rough hard shell.
Because of the rough shells, commercially dried nuts are usually put through a
brushing process to brighten and smooth them. Brazil nuts are excellent alone
or combined with dried fruits and other nuts.

BUTTERNUTS: White walnuts is another name for butternuts. The majority are
grown in the northeastern United States. The butternut is about 1/2 inch in
diameter and roughly 2 inches long with a fragile smooth shell. Dry in or out
of the shell and store accordingly. Use this sweet nut with mild flavored foods.

CASHEWS: Cashews are the seeds of a soft, juicy pear shaped fruit called a
Cashew Apple. The kidney shaped cashew nut is usually about 1 inch long and is
covered by a double shell. The kernel has a delicate flavor and a firm fine
texture. India and East Africa are the world’s foremost producers of cashews.
Some are grown on the coasts of Florida. Cashews are excellent alone or in
Oriental style main dishes. They can be used in baked goods and fruit and nut
combinations.

CHESTNUT: Chestnut trees are found in Asia, Europe, and North America, and
their fruit has been made popular in the lyrics of a Christmas carol. Chestnut
trees are also long lived. Some trees that were grafted more than 500 years ago
are still alive. The trees are also adaptable to poor land. The nuts are
harvested by hand once they have fallen from the burr, the name for the spiny
outer covering. Trees typically start bearing nuts after about 25 years.
Chestnuts can range in size from a half inch to more than an inch, depending on
the variety. They have one rounded side and one flat side and one rounded end
and one pointed end. The roasted kernel is soft, meaty, and sweet. The common
American chestnut, native to the eastern United States, once dominated the
forests of Maine to Georgia. But this tree is now nearly extinct because of a
tree blight caused by a fungus. Today, only a small number of trees survive.
They’re delicious eaten on their own, roasted over hot coals, or can be used in
all sorts of delicious dishes, including the traditional stuffing for Christmas
dinner. Chestnuts have a high starch content so in Europe they’re often made
into flour and used for cakes and fritters. In France they’re preserved in
sugar as marrons glaces. Their high level of tannic acid means they shouldn’t
be eaten raw.

COCONUTS: Coconuts have many roles in the kitchen where their milk, cream, oil
and flesh are all in demand for savoury and sweet dishes. Coconut milk and
cream is made from squeezing the flesh in water and used often in curries and
spicy soups to ‘cool’ the heat of the dish. It’s also delicious in sweets such
as coconut rice pudding or coconut ice cream. The dried meat is known
as ‘copra’. Coconut oil can be made from fresh coconuts, and it is extensively
used in making margarine, confectionery and bakery goods, and for frying.
Coconut flesh can be used fresh, grated or desiccated in numerous sweet and savoury dishes.

FILBERTS: Filberts, or Hazelnuts, are high in protein and B vitamins and
contain some minerals and vitamin C and E. About 75 percent of the filberts
sold in the United States come from Oregon. The nuts usually grow in clusters
of two or three with each nut covered by an open ended husk. The husks usually
open with the first frost and the mature nuts fall to the ground. They will
discolor if left on the ground very long. Commercially dried filberts are
bleached by sulfuring in the shell. Because the process is strictly cosmetic
and fairly complicated, it is not recommended for home use. Filberts become
spongy during the drying process but regain their firm texture when dry. The
filbert kernel gradually changes from white to a creamy color. When this color
change is complete throughout the kernel, it is sufficiently dry. When using
filberts in cooking or baking, bring out their flavor and texture by toasting
them first. Place them in a shallow pan at 275 degrees F. for 15 to 20 minutes
until the skins crack. Remove the skins by rubbing the warm nuts between your
hands.

FLAXSEED: Flaxseeds are a great source of fibre that contain alpha linolenic
acid (ALA), an omega 3 fat, which has been proven to provide anti inflammatory
benefits as well as protection against heart disease, diabetes, and cancer.
Some benefits observed include softer, more flexible hair and nails, less
arthritic pain, regular bowel movements, and improved skin condition. In order
to gain the benefits of ALA, it is essential to grind the flaxseeds before
consumption. Whole seeds, while providing a great source of fibre, will pass
right through you without releasing ALA. You can grind flaxseeds yourself in
something as simple as a coffee grinder

GINKGO NUT: The ginkgo nut grows on what is considered the oldest known living
species of tree. It has remained virtually unchanged for 250 million years and
is considered a living fossil. The ginkgo nut is the seed of an inedible,
apricot like fruit that is well known for its strong, some might say offensive,
odor. Nuts borne from female trees have hard, buff colored shells that are
pointed on either end. The meat inside has the same shape and color, is soft,
and has a delicate, sweet taste. Although the ginkgo tree is commonly grown in U.S. cities because it is resistant to air pollution, many people are unaware
that it bears nuts and that they can be eaten. In Asia, ginkgo nuts and the fan
shaped leaves from the tree (Ginkgo biloba is the scientific name) have been
used in traditional medicine for thousands of years. Extracts and powders
derived from ginkgo leaves are among the top selling herbal supplements sold in
the United States, where they are promoted as being a memory aid. From a
nutrition standpoint, ginkgo nuts are an excellent source of phosphorus,
potassium, copper, thiamin, and niacin.

HAZELNUTS: See FILBERTS

HICKORY NUTS: Hickory nuts are produced by shagbark or shellbark hickory trees.
These trees are members of the walnut family and grow principally in the
central and northeastern United States. The smooth shelled nuts are enclosed
in a green husk which turns brown as it matures and releases the sweet flavored
nut in the shell.

INDIAN NUTS: See PINE NUTS

LOTUS SEED: The lotus plant and especially its flowers have been used as a
motif in the arts of the ancient cultures of India, China, and Egypt for
centuries. Although many people know it is grown for its ornamental flowers,
the lotus plant also has edible roots and seeds. The creamy seeds add a mild
flavor to cuisine in many Asian countries. In addition to the seeds, the roots
of the lotus plant can be eaten. When sliced and cooked, the light brown,
starchy roots have a crisp texture. They are commonly used as a vegetable in
Asian dishes. Even the leaves of the plant may be eaten. Young leaves can be
eaten raw. Mature leaves may be used to wrap rice, meat, and fruit dishes
before they are steamed. Lotus seeds are referred to by a variety of names.
Common ones include Indian lotus, hasu, and nelumbium.

MACADAMIA NUTS: Macadamia nuts are grown in California, Florida and Hawaii.
When fully ripe, the thick husks split open and the hard shelled nuts fall to
the ground. They are harvested immediately, the shells removed, and the nuts
are dried. The shells are difficult to crack because they are about 1/8 inch
thick. This may be why they are so expensive. The delicate mild flavored nut is
delicious eaten fresh or roasted, alone or in dried fruit and nut combinations.
To roast, place them in a shallow pan at 275 degrees F. for 15 to 20 minutes.

PEANUTS: Peanuts actually a member of the pea family, mature beneath the
surface of the soil. Their shell is the softest of any of the nuts. Because
they are a legume instead of a nut, they can be dried and roasted at slightly
higher temperatures. Spread peanuts on trays and dry at 130 degrees F. Store
them shelled or unshelled. To roast peanuts in the shell, place them in a
shallow pan at 300 degrees F. for 30 to 40 minutes. If they have been shelled,
roast them for 20 to 25 minutes and stir frequently to prevent scorching.

PECANS: Pecans are grown mostly in the southern United States, but may be
grown from southern Indiana and Iowa down into Mexico. The nuts are mature when
the green husks turn brown and open. The nuts usually fall to the ground or may
be knocked down with a long pole. The smooth brown shells are usually oval
shaped, but are round in a few varieties. Their dull finish is usually polished
before marketing. They add delicious flavor to breads, cookies, candies and
many fruit dishes.

PIGNONS: See PINE NUTS

PINE NUTS: These tiny, sweet flavored nuts, also known as Indian Nuts, Pignons
and Pinons, are about the size of an orange seed. They are grown on the Nut
Pine tree in the southwestern United States. Their delicious flavor makes the
tedious process of cracking them worthwhile. They are usually sufficiently dry
when they fall to the ground, but should be packaged and stored to prevent
additional moisture absorption.

PINONS: See PINE NUTS

PISTACHIOS: Pistachios are seeds from the fruit of the pistachio tree which is
grown primarily in tropical climates. The majority of pistachios are imported,
but central California is beginning to produce a new variety. The nuts have a
double shell; the outer one is red and the inner one is multicolored.
Commercially, this inner shell is frequently dyed red for eye appeal. The long
yellow green pistachio seed is popular by itself or in candies and ice cream.

PUMPKIN SEEDS: Carefully wash pumpkin seeds to remove the clinging fibrous
pumpkin tissue Dry them in the sun or in a dehydrator at 115 to 120 degrees F.
until crisp. Seeds can be oven dried at 150 degrees F. for 1 to 2 hours. Stir
them frequently to prevent scorching. Dehydrator or oven drying is faster than
sun drying and there is little taste difference. Roast dried pumpkin seeds by
tossing them lightly with oil and salt and placing them in a preheated oven at
250 degrees F. for 10 to 15 minutes.

SAFFLOWER SEED: The safflower plant has been cultivated in India, China,
Persia, and Egypt for centuries and it was only introduced in the United States
in 1925. India still remains the largest producer of safflower seed. Common
names for safflower seeds include safflower, false saffron, and saffron
thistle. Safflower seeds are about a quarter of an inch long and elongated.
They are an excellent source of iron, magnesium, thiamin, and riboflavin and a
good source of potassium and niacin.

SESAME SEEDS: Another little powerhouse, sesame seeds can be added to many
dishes and provide a high source of numerous minerals such as copper - 74
percent of daily requirements per 1/4 cup and manganese - 44 percent of daily
requirements per 1/4 cup. They are also high in calcium - 35 percent daily
requirement per 1/4 cup. Copper has been shown to decrease swelling from
rheumatoid arthritis, and calcium is beneficial for protection from bone loss,
prevention of migraines, and reduction of PMS symptoms. Sesame seeds, one of
the oldest known condiments, also lower cholesterol.

SUNFLOWER SEEDS: Sunflower seeds ripen on the flower and are usually left there
to dry. If birds are enjoying the seeds, wrap cheesecloth around the flower
until the seeds are dried. The seeds may be shaken off the flower when they are
mature, then dried in the sun for several days or in a dehydrator at 100
degrees F. When dry, the seeds may be roasted in a shallow pan in a 300 degrees
F. oven for 10 to 15 minutes.

WALNUTS - BLACK: Black walnuts grow in clusters with a thick green husk
covering the shell of each nut. The dark shells have numerous coarse ridges and
do not split into halves as English walnuts do. The nutmeat is very difficult
to extract. They are a very flavorful nut but usually are not grown
commercially. Black walnuts will fall from the tree as they ripen. To remove
the tough husks, crush them with a hammer or under your heel. Wear gloves to
avoid stains from the brown dye in the shells. Dry them in the shell.

WALNUTS - ENGLISH: English walnuts are the most popular of the walnut family
and there are several different varieties. The trees grow best in a moderate
climate and the United States, mainly California and Oregon, is the world’s
foremost producer. The husks of mature nuts are cracked when they fall from the
tree. Harvest them immediately, leaving the un cracked nuts on the ground until
they are fully ripe and the husks come off easily. The fresh nutmeat should be
white. Old or rancid kernels are a dull gray. Dry walnuts until the divider
between the halves breaks with a snap. If the divider is rubbery, dry further.
Because the walnut’s shell is not very appealing, the shells are frequently
bleached after the nuts are completely dry to improve their appearance. Bleach
only those nuts which have a closed shell to prevent the bleach solution from
penetrating to the kernel.

BLEACHING WALNUTS IS AN OPTIONAL PROCEDURE. IT DOES NOT AFFECT THE FLAVOR OF
THE NUTS.

If you decide to bleach walnuts, use household chlorine bleach. Refer to the
container for the chlorine percentage and add the amount recommended below for
each gallon of lukewarm water.

Chlorine content Amount per gallon

5% 28 fluid oz (3 1/2 cups)
10% 14 fluid oz (1 3/4 cups)
12% 12 fluid oz (1 1/2 cups)
14% 10 fluid oz (1 1/4 cups)
16% 9 fluid oz (1 1/8 cups)
18% 8 fluid oz (1 cup)
20 7 fluid oz (7/8 cup)

A Tbsp of vinegar per gallon of solution will speed the bleaching action. Hold
nuts in the solution 3 to 4 minutes, then remove, drain and dry them. The
bleaching action will continue for a day or two. The bleach solution may be
used repeatedly with other batches of nuts.

Submitted by: Darlene

7,114 posted on 05/09/2010 6:56:44 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

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MASTER MEAT SAUCE

1/4 cup vegetable oil
3 large onions — chopped
4 cloves garlic — minced
4 pounds lean ground beef
1 can crushed tomatoes - 28oz
1 cup tomato paste
2 cubes beef bouillon
2 cups water
1 tsp salt *
1 tsp Italian seasoning
1/2 tsp celery seeds - optional
1/2 tsp black pepper

* the bouillon cubes are salty so you might want to add less or omit as I did.

In a 4 to 5 quart Dutch Oven, heat vegetable oil over medium high heat. Add
onions, and garlic, cooking 7 to 8 minutes until softened, stirring often.
Increase heat to high and add ground beef. Cook 8 to 10 minutes, or until beef
is no longer pink, stirring to break up meat. Drain off excess fat and liquid.

Stir in crushed tomatoes, tomato paste, bouillon cubes, water, salt if using,
Italian seasoning celery seed if using, and black pepper. Bring to a boil.
Reduce heat to medium low, cover and simmer about 1 1/2 hours or until meat
sauce is thickened, stirring occasionally, about every 15 minutes.

Makes 12 Cups

TO FREEZE: Use within 2 days or freeze for later use. Freeze in 2 cup or 4 cups
amounts or as the finished recipe calls for. Label plastic food containers, or
Ziploc freezer bags before you freeze, including what’s inside, quantity, day
made, and expiration date - 3 months after made.

TO USE: Thaw overnight in refrigerator overnight - will take 8 to 12 hours, or
defrost it in microwave on defrost or lowest setting - will take 12 to 25
minutes. Drain well before using.

NOTES: Freezes best when made to recipe. Add extra ingredients such as
mushrooms, carrots, celery, and green pepper just before you use the sauce.

TO CAN: Decrease the oil to 2 Tbsp for sautéing. Saute the ground meat. Drain
excess fat off of the ground meat. Add to the onion mixture and continue as the
recipe states.

Fill jars leaving 1 inch headspace. Pressure Can Pints 75 Minutes at 10 lbs and
Quarts 90 minutes at 10 lbs. (Hot pack) Adjust pressure according to altitude
and style of canner.

NOTE: Do not mix jar sizes in canner do a full load of one or the other.

MR FOOD MASTER MEAT SAUCE

USE TO MAKE:
Master Meat Sauce Beefed - Up Mac ‘N Cheese
Master Meat Sauce Blissful Burritos
Master Meat Sauce Cheesy Pasta and Broccoli Bake
Master Meat Sauce Cool Calzones
Master Meat Sauce Cornbread Beef Casserole
Master Meat Sauce Fantastic Fettuccini
Master Meat Sauce Great Goulash
Master Meat Sauce Hearty Stew with Herb Dumplings
Master Meat Sauce No Nonsense Nachos
Master Meat Sauce Perky Potatoes
Master Meat Sauce Pleasing Polenta
Master Meat Sauce Sensational Stuffers
Master Meat Sauce Spanish Rice Skillet Supper
Master Meat Sauce Stuffed Potatoes
Master Meat Sauce Surprising Sloppy Joes
Master Meat Sauce Upside Down Shepherd’s Pie

NOTES: Use the sauce recipe, as it is for anything you make which calls for an
Italian meat sauce. If you are using it for Mexican add 3 - 16 oz cans drained
kidney beans, 2 tablespoons cumin, and 6 tablespoons chili powder, or to taste,
before freezing.

MASTER MEAT SAUCE BEEFED - UP MAC ‘N CHEESE

8 oz elbow macaroni - 2 cups
4 cups Master Meat Sauce
1/4 cup ketchup
8 slices Cheese
3 tomatoes - sliced

Preheat oven to 350 degrees F. Coat a 9 x 13 pan with cooking spray.

Cook macaroni as directed. Drain well and place in a large bowl. Add Meat
sauce and ketchup mixing well. Spoon into the baking dish and arrange
alternating slices of cheese and tomatoes on top, overlapping to cover the
entire surface of the casserole.

Cover the baking dish loosely with foil, so that it doesn’t touch the cheese.
Bake 30-35 minutes or until heated through.

Makes 4 servings

MASTER MEAT SAUCE BLISSFUL BURRITOS

1 - 16oz can red kidney beans*
2 cups Master Meat Sauce
8 large flour tortillas
cheddar cheese - shredded

* or black beans rinsed and drained.

Mix beans and meat sauce, simmering until heated through. Spoon onto large flour
tortillas, sprinkle with cheddar cheese, roll up and serve with salsa.

Makes 4 servings

MASTER MEAT SAUCE CHEESY PASTA AND BROCCOLI BAKE

8 oz ziti, penne or medium shell pasta - 1/2 of a 16 ounce package
4 cups Master Meat Sauce
1 -16 oz package frozen broccoli florets - thawed
1 - 16 oz can stewed tomatoes
3 cups mozzarella cheese
1/4 cup parmesan cheese, grated

Preheat oven to 350 degrees F. Coat a 9 x 13 pan with cooking spray.

Cook pasta as directed. Drain well and place in a large bowl. Add Meat Sauce,
broccoli, stewed tomatoes, 2 cups mozzarella cheese, and parmesan cheese; mixing
well. Spoon into prepared baking dish, and sprinkle with remaining mozzarella
cheese on top.

Cover the baking dish tightly with foil. Bake 45-50 minutes or until heated
through.

Makes 4 servings

MASTER MEAT SAUCE COOL CALZONES

1 - 10 oz package refrigerated pizza crust
2 cups Master Meat Sauce
1/2 cup cheddar cheese - shredded

Cut dough into 4 rectangles and spoon 1/2 cup meat sauce onto center of each.
Sprinkle with 2 tablespoons cheddar cheese. Fold over and seal edges with fork
dipped in water. Bake 425 degrees for 15 minutes or until golden brown.

Makes 4 servings

MASTER MEAT SAUCE CORNBREAD BEEF CASSEROLE

4 cups Master Meat Sauce
1 - 15 oz can red kidney beans, or pinto beans drained and rinsed
1 - 7 oz can sweet corn, drained
1 package corn muffin mix or cornbread mix
1/2 cup jalapeno - monterey jack cheese, shredded
1 tsp chili powder
1/4 cup scallions, onions or green onions, chopped
sour cream, garnish
Cheddar Cheese garnish
extra scallions, garnish

Preheat oven to 375 degrees F. Coat 9 inch square baking pan with cooking spray.

In baking dish combine meat sauce, beans and corn.

Prepare corn muffin mix as directed. Stir in cheese, chili powder, and the 1/4
cup chopped scallions. Spread over the meat mixture. Bake 35 to 40 minutes
until a skewer comes out clean. Garnish with sour cream, extra scallions, and
the cheddar cheese. Makes 4 servings

NOTE: Be sure to drain the Meat Sauce if using after thawing, so the cornbread
topping will cook just right and not get soggy. If top browns too fast, cover
the pan with aluminum foil.

MASTER MEAT SAUCE FANTASTIC FETTUCCINI

1 package frozen mixed veggies, thawed such as broccoli, mushrooms, zucchini and carrots
4 cups Master Meat Sauce

Mix all and simmer until heated through. Serve over fettuccini or your favorite
pasta with slices of garlic bread.

Makes 4 servings

MASTER MEAT SAUCE GREAT GOULASH

4 cups Master Meat Sauce
1 cup sour cream
1Tbsp paprika

Mix all and simmer until just heated through - do not boil. Serve over hot
buttered noodles.

Makes 4 servings

MASTER MEAT SAUCE HEARTY STEW WITH HERB DUMPLINGS

4 cups Master Meat Sauce
1 - 16oz package frozen mixed vegetables, such as carrots, celery, onions, and turnips
1 - 14 1/2oz can whole potatoes, drained and cut into bite sized pieces
2 cups bisquick
2 Tbsp fresh parsley, chopped
1/4 tsp black pepper
1/2 cup milk

In a large pot, combine meat sauce, mixed veggies, and potatoes. Bring to a
gentle simmer over medium high heat.

Meanwhile, in a medium bowl, combine bisquick, parsley and black pepper. Stir in
milk until mixture forms a soft dough. Using a 1/4 cup measure, drop the dough
into the simmering stew.

Reduce heat to medium low, cover and simmer about 8 minutes or until the
dumplings are cooked through.

Makes 4 servings

MASTER MEAT SAUCE NO NONSENSE NACHOS

1 bag tortilla chips
2 cups Master Meat Sauce
1 Tbsp taco seasoning mix
1 cup mozzarella cheese, shredded
3 green onions, chopped
1 large tomato, chopped
1 green or red bell pepper chopped

Mix taco seasoning into the Master Meat Mix and heat to a gentle boil then
remove from heat. Spread tortilla chips in a single layer in a 9 x 13 inch pan.
Then spoon meat sauce evenly over the top. Toss green onion, tomato peppers over
sauce. Sprinkle evenly with cheese. Broil until bubbly and hot.

Serve with sour cream, salsa or guacamole for dipping.

Makes 4 servings

MASTER MEAT SAUCE PERKY POTATOES

1 - 28 oz package O’Brien potatoes
2 cups Master Meat Sauce
1 cup cheddar cheese, shredded

Mix and cook until heated through. Sprinkle with cheddar cheese and broil until
bubbly.

Makes 4 servings

MASTER MEAT SAUCE PLEASING POLENTA

1 medium sized zucchini, chopped
1 - 4 oz can mushrooms
4 cups Master Meat Sauce

Mix all and simmer until heated through and veggies are tender. Spoon over
cooked instant polenta and sprinkle with grated Parmesan cheese.

Makes 4 servings

MASTER MEAT SAUCE SENSATIONAL STUFFERS

4 zucchini, green, red bell peppers or winter squash halves
2 cups Master Meat Sauce
dry bread crumbs
parmesan cheese, grated

Bake veggie halves until just tender. Scoop out seeds, and fill with meat sauce.
Sprinkle tops with dry breadcrumbs, and parmesan cheese.

Makes 4 servings

MASTER MEAT SAUCE SPANISH RICE SKILLET SUPPER

2 Tbsp vegetable oil
1 large red bell pepper, seeded and diced
2 zucchini, cut in half lengthwise and sliced 1/4 inch thick
4 cups Master Meat Sauce
1 1/2 cups instant rice
1 cup water
1/2 tsp dried oregano
1/2 cup green stuffed olives, cut in half (optional)
1/4 cup fresh parsley, chopped

In a large nonstick skillet, heat vegetable oil over medium high heat. Add bell
pepper, and zucchini, cooking 7 to 8 minutes, or until the veggies begin to
soften. Stir in meat sauce, rice, water, and oregano until well combined. Bring
to a boil. Reduce heat to medium low and simmer uncovered 5 to 7 minutes or
until the rice is cooked and liquid is absorbed. Stir in olives and parsley.

Makes 4 servings

MASTER MEAT SAUCE STUFFED POTATOES

4 large baked potatoes
4 cups Master Meat Sauce
cheddar cheese

Spoon meat sauce over hot split baking potatoes, topping with cheddar cheese.

Makes 4 servings

MASTER MEAT SAUCE SURPRISING SLOPPY JOES

2 Tbsp chili powder
1 - 16 oz can red kidney beans, drained and rinsed
4 cups Master Meat Sauce

Mix all and simmer until heated through. Serve over hot buttered, toasted garlic
bread.

Makes 4 servings

MASTER MEAT SAUCE UPSIDE DOWN SHEPHERD’S PIE

4 cups Master Meat Sauce
2 carrots, sliced
2 stalks celery, sliced
1 large zucchini, cut into quarters lengthwise and sliced
1/4 cup butter or margarine
1/4 cup scallions, onions or green onions, chopped
1 tsp salt
1/2 tsp black pepper
6 cups mashed potatoes, instant or homemade

In a large soup pot, combine meat sauce, carrots, celery, and zucchini. Bring
to a gentle simmer over medium high heat. Cook 8 to 10 minutes or until
vegetables are tender, stirring occasionally.

Meanwhile in a saucepan melt butter over medium low heat. Stir in scallions,
salt and pepper. Cook 1 minute. Stir into mashed potatoes, and beat until
creamy. Spoon mashed potatoes onto dinner plate and top with the meat and veggie
mixture.

Makes 4 servings

NOTES: I don’t see why this cannot be made into a Shepherd’s Pie by filling a
one crust pastry with the meat sauce mixture, and topping with the mashed
potatoes and baking for 25 to 30 minutes or until mashed potatoes are browned.
The ideas are endless.

Submitted BY: Darlene

7,115 posted on 05/09/2010 7:06:56 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

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Shake and Bake Mixes

2 c dry bread crumbs, very fine
1/2 c flour
1 tsp salt
1 tsp Accent (monosodium glutamate) ........... I don’t use this at all.
1/2 tsp seasoning salt
1 tsp sugar
1/2 tsp garlic powder
1 tsp paprika

Cooking Instructions:

Mix together; store in covered container in cool dry place. Use with chicken,
pork chops, or fish. Brush pieces with oil, roll in mixture. Bake in ungreased
baking dish for 40 to 50 minutes at 400 degrees. (shorter time for fish)

Shake and Bake Lemon Pepper Mix

2 c dry bread crumbs, very fine
1/2 c flour
1 tsp salt
1 tsp Accent (monosodium glutamate)
1/2 tsp seasoning salt
1 tsp sugar
1/2 tsp garlic powder
1 Tbsp Lemon Pepper
1/2 tsp Lemon Rind.... Dried (Optional)

Great for fish. Same main instructions.

Hot and Spicy Shake and Bake

2 c dry bread crumbs, very fine
1/2 c flour
1 tsp salt
1 tsp Accent (monosodium glutamate)
1/2 tsp seasoning salt
1 tsp sugar
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp Paprika

Same as main instructions.

Mexican Shake and Bake

2 c dry bread crumbs, very fine
1/2 c flour
1 1/4 tsp salt
1 tsp Accent (monosodium glutamate)
1 tsp sugar
2 tsp instant minced onions....or 1 tsp onion powder
1 tsp chili powder
1/2 tsp each cayenne pepper, garlic powder, and cumin
1/4 tsp oregano

Same as main instructions.

Greek Shake and Bake

2 c dry bread crumbs, very fine
1/2 c flour
1 1/4 tsp salt
1 tsp Accent (monosodium glutamate)
1 tsp sugar
1/2 tsp dried oregano leaves
1/2 tsp fennel seeds
1 tsp dried lemon Rind
3/4 tsp black pepper
1/2 tsp garlic powder

You can replace the lemon rind and pepper with 2 tsp lemon pepper. You can also
put the fennel seeds, lemon rind and oregano in a coffee grinder and give it a
few spins to grind it up to a powder.

Submitted by: Darlene

7,116 posted on 05/09/2010 7:08:30 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

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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.

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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.

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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.

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

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.

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

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.

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

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.

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

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

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

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.

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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.

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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.

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

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.

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

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.

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

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!

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

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.

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

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.

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

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.

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

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.

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

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.

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

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.

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

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.

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

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

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

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.

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

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.

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

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.

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

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.

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

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.

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

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.

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

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.

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

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.

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

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.

7,117 posted on 05/09/2010 7:14:04 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

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15 Incredible 15 minute Microwave Dump Cakes

From: Jana Church

With just 3 ingredients, a microwave and a large microwave proof serving bowl,
you will have a delicious simple cake. The best results are with the cake mixes
containing the pudding in the mix or ones that say super moist on the box. Here
are the few simple steps: I haven’t tried this yet, so we’ll have to
experiment with one to see if it really works.

1. Pour cake mix in the bowl. Add eggs and the pie filling.. Mix with a spoon.

2. Put a microwave safe dinner plate on the top of the bowl.

3. Put in microwave on high for 15 minutes. If the microwave doesn’t have a
carousel, rotate 1/2 turn every 3 minutes.

4. Remove plate and let cool in bowl for 15 minutes then invert onto plate and
serve with suggested toppings or use your imagination.

Black Forest- 1 devils food cake, 1 can cherry pie filling, 3 eggs Top with
chocolate syrup, whipped topping or ice cream.

Carmel Apple-1 butter pecan cake mix, 1 can apple pie filling, 3 eggs. Serve
with cinnamon, ice cream.

Apple Cinnamon Spice-1 spice cake mix, 1 can apple pie filling, 3 eggs. Drizzle
with caramel, top with ice cream or whipped cream / cool whip.

Raging Red Raspberry-1 white or chocolate cake mix, 1 can red raspberry pie
filling, 3 eggs. Top with whipped cream and grated chocolate and nuts.

Banana Cake- 1 yellow or chocolate cake mix, 1 can banana cream pie filling or
14 oz of mashed bananas. Glaze with powdered sugar glaze.

Luscious Lemon-1 lemon cake mix, 1 can lemon pie filling, 3 eggs. Top with
lemon glaze and whipped topping.

Fruit Cocktail-1 yellow cake mix, 1 can fruit cocktail in its own juice, 3
eggs. Top with whipped topping.

Peach Cake- 1 yellow cake mix, 1 28 oz. can peaches in its own juice, 3 eggs.
Top with crushed pecans and whipped cream.

Fantastic Chocolate Cake- 1 chocolate cake mix, 16 oz. sour cream, 3 eggs,
1/2 cup chocolate chips. Sprinkle with powdered sugar.

Cherry Chocolate- 1 chocolate cake mix, 1 can cherry pie filling, 3 eggs. Top
with chocolate syrup, whipped topping or ice cream.

Pumpkin Caramel- 1 spice cake mix, 1 can pumpkin, 3 eggs, 1 1/2 tsp. Cinnamon.
Drizzle with caramel ice cream topping and cool whip! A sprinkle of cinnamon
sugar on cake is yummy too!

Lemon Poppy Seed Cake- 1 box lemon cake mix, 1 can poppy seed filling, 3 eggs.
Top with lemon glaze and whipped cream.

Pineapple Supreme Cake- 1 yellow cake mix, 20 oz. can of crushed pineapple, 3
eggs. Frosting: Mix 2 small can crushed pineapple and 4 oz. box of vanilla
pudding. Mix together and fold in 8 oz. container of Cool Whip. Spread over cake
and sprinkle with coconut and nuts.

Pineapple Upside Down Cake- 1 yellow cake mix, 1 small can crushed pineapple in
its own juice, 3 eggs. Mix all together and set aside. In the bottom of the
fluted bowl sprinkle with ½ cup brown sugar. Arrange a small can of pineapple
rings in the bottom and place a cherry inside each ring. Now pour batter over
top and microwave.

Your Idea Cake- 1 white cake, your choice of 1 can of pie filling, 3 eggs. Top
with your favorite topping to go with pie filling you choose, the ideas are
endless.

Some microwaves don’t heat the same so testing ahead helps with better results
for when company is coming.

Submitted by: Darlene

7,118 posted on 05/09/2010 7:27:01 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

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SALAD DRESSING

3/4 cup oil
1/3 cup lemon juice
1 egg
1 1/2 tbsp. sugar
1 1/2 tsp. salt
1/8 tsp. paprika
1 cup water, divided use
4 tbsp. cornstarch

Mix together oil, lemon juice, egg, sugar, salt, and paprika; set aside.

Bring 3/4 cup water to a boil in a saucepan.

Mix cornstarch with the remaining 1/4 cup water. Add to boiling water and cook,
while stirring, until the mixture is clear.

Stir the oil mixture into the cornstarch mixture and cook until the egg is fully
cooked. Remove from heat and cool to room temperature.

Pour dressing into blender container and blend until smooth.

Submitted by: Shelley

7,119 posted on 05/09/2010 7:38:34 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

Seven Seas Free Viva Italian Fat Free Dressing

Seven Seas dressings were first introduced by Anderson Clayton Foods
back in 1964, when the trend toward fat-free foods was in its infancy.
Kraft Foods later picked up the brand, and Seven Seas today ranks number
four in sales of salad dressings in the United States. Here’s our special
technique to creating a delicious clone of Seven Seas spice-filled fat-free
Italian dressing straight out ofthe latest TSR low-fat cookbook, using a
secret combination of water, cornstarchand gelatin where the fat used to be.

1 1/3 cups water
1 1/2 tablespoons granulated sugar
2 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon dried minced garlic
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon gelatin
1/2 cup white vinegar
1 teaspoon dry nonfat buttermilk

1. Combine water, sugar, cornstarch, salt, onion, garlic, bell pepper,
Italian seasoning, and gelatin in a small saucepan. Whisk to dissolve
cornstarch, then set pan over medium / low heat.

2. Heat mixture until boiling, stirring often. When mixture begins to
boil, cook for 1 additional minute, stirring constantly, then remove
from heat.

3. Add vinegar and dry buttermilk to saucepan and stir. Transfer
dressing to a covered container and refrigerate— preferably overnight
—before serving.

Makes 1 1/2 cups.

Nutrition Facts Serving size – 2 tablespoons - Total servings – 12 Fat
(per serving) – 0g Calories (per serving) – 10

Submitted by: Darlene

7,120 posted on 05/09/2010 7:41:17 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

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