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~~~ Recipes ~~~

Cinnamon Spice Craft Dough

By Paula Vogelgesang

1 C Applesauce

1 – 2 C Cinnamon

1 Teaspoon powdered cloves

1 Teaspoon powdered nutmeg

Mix all ingredients together until it makes dough with the consistency of playdough. You can add more applesauce or cinnamon as needed.

Pat the dough out nice and flat on a cinnamon dusted board and then smooth it with a rolling pin. I used cookie cutters for my shapes, but you may want to just use the tip of a knife around paper shapes. Use a toothpick or soda straw to make a hole near the top of each piece for hanging.

Use a pancake turner to transfer the cut outs to a drying rack. Let dry for several days at room temperature, turning over once a day so they dry flat. If you’re in a hurry, you can use a dehydrator.

When completely dry, thread a length of ribbon through each ornament and use as desired. I use these for package ties and they are then placed in linen closets or dresser drawers as air fresheners where they will last for years.

(Many of these recipes will contain glue. I choose NOT to use it as small children may decide to put these in the mouth. Cinnamon and applesauce will not harm them or a pet — not so sure about the glue.)

Orange Dreamsicle Cake

By Paula Vogelgesang

2 eggs

1 box white cake mix

1 can orange soda

2 pkgs orange gelatin (3-oz size)

1 pkg instant vanilla pudding (3-oz size)

1 c milk

2 c water

1 tsp vanilla

1 carton prepared whipped topping, thawed (8-oz)

Mix cake mix with orange soda and eggs. Spray a 9”x13” pan with cooking spray. Pour batter into pan. Bake 20-30 minutes at 350 degrees. When cake is done, poke holes in the cake with a fork. Mix 1 pkg of the orange jello with 1 cup HOT water until dissolved. Add 1 cup COLD water and pour entire mixture over the cake ... allowing the jello mixture to run into the holes. Refrigerate for at least 2-3 hours.

Mix together the box of vanilla pudding mix and the other package of jello. Add 1 cup of milk and 1 teaspoon of vanilla. Mix very well. Blend in the thawed whipped topping. Use this mixture to frost the cake.

Be sure to keep cake refrigerated.

Sweet Pumpkin Rolls
Paula Vogelgesang
Makes 2 dozen

1 cup scalded milk

1package yeast

1 1/4 cups mashed pumpkin puree

1/4 cup warm water (110°)

1 cup sugar

1/2 teaspoon salt

6 to 6 1/2 cups all purpose flour

1/4 cup butter or margarine

Sugar Glaze (optional)

Put the pumpkin, sugar, 1/4-cup margarine and salt in a mixing bowl. Pour the scalded milk over the ingredients, stir to combine and melt the margarine. Let cool to lukewarm.

Sprinkle the yeast in the lukewarm water, stir and let sit to dissolve and begin to grow a bit.

Put 2 cups of flour in with the milk mixture and stir well. Gradually stir in the yeast/water mixture and beat for at least 2 minutes. You can use a mixer or a wooden spoon.

Gradually stir in enough of the remaining flour to make a stiff dough. Turn out onto a floured board or table and knead for just a minute or two to smooth out the dough. Place the dough ball in a well-oiled bowl, turn the dough over so the top gets oiled too, cover and let rise in a warm place until doubled (about 1 hour).

Punch down the dough and turn out onto a floured table or counter. Work the dough a little until it’s not sticky. Cut the dough ball in half. While it rests for about 10 minutes, grease or oil two 9”-cake pans. Cut each dough ball into 12 pieces and shape into rolls. Place in greased pans, brush with a little melted margarine or oil. Cover and let rise till doubled. This takes about 45 minutes.

Bake in a pre-heated 375° oven for about 30 minutes or until golden brown. Remove from the pans and cool on a rack. Don’t leave in the pans or they steam and get soggy.

GLAZE Mix 1 cup sifted powdered (confectioners) sugar, 1/2 teaspoon good vanilla and 3 teaspoons milk in a small bowl. Mix well and stir till smooth. Drizzle the icing over the rolls using the tip of the spoon.

Homemade Taco Mix

By Paula Vogelgesang

2 Tablespoons dried onion powder

2 Tablespoons dried cumin powder

1 Tablespoon dried red pepper flakes (I use pizza peppers or 1/2 teaspoon of ground red cayenne pepper)

1 Tablespoon Cornstarch

1 Tablespoon paprika

3 Tablespoons chili powder

1 Tablespoon garlic powder
1 Teaspoon season salt

2 Tablespoons dried oregano leaves, crushed

Mix ingredients in a small bowl and stir well to combine. Store in a recycled glass jar away from heat and light.

How to use: mix 2 tablespoons taco mix with 1 pound ground meat that has been drained of any fat. Add ½-cup water and ¼-cup of catsup, stir together and simmer for 10 minutes. This makes enough mix for six pounds of ground meat. When I did a price check on the difference between the homemade mix and the commercial mix, judge for yourself. The commercial mix costs 95¢ per packet or $5.70 for the batch. The homemade version costs 32¢ per packet or $1.92 per batch, for a difference of $3.54 for 10 minutes of work. Or if I made 6 batches, I would save $22.68!

Minestrone “Soup in a Jar”
Makes about 6 jars

1/4 cup lentils

1/4 cup split green peas

1/4 cup barley

1/3 cup beef or chicken bouillon powder
2 Tablespoons parsley flakes

3 Tablespoons dried chopped onions

1/3 teaspoon black pepper

1 teaspoon basil leaves

1/4 cup dry macaroni

Use a pint jar (2 cups) for this recipe and layer the ingredients in the order given. Put the lid on the jar and add the cooking instructions on your tag.

Put 10 cups of water in a large saucepan. Add a large can of crushed tomatoes and the contents of this jar. Add to the pot: 1 1/2 cups sliced carrots, 3 or 4 peeled and coarsely chopped potatoes and 2 cups sliced or shredded cabbage.

Bring the pot of vegetables to a boil, reduce the heat and let simmer for about 1 1/2 hours or until the lentils and split peas are tender.

This “gift in a jar” is easy to make, costs just pennies and is great for teachers, grandparents, or anyone else who might enjoy vegetable soup!

White Chocolate-Cereal Mix

6 cups square rice cereal

3 cups round oat cereal

2 cups salted pretzels

2 cups salted peanuts

12 ounce bag of hard-shelled chocolate candies (use the red and green if you can find them)

20 ounce package of white candy coating or white chocolate

Break the chocolate into chunks and melt in a double boiler on the stove over low heat, or in a microwave just heat for 1 minute, stir, heat for 15 seconds and stir... repeat at 15 second intervals until the chocolate is completely melted.
Mix all the other ingredients together in a large bowl. Pour the melted chocolate over the ingredients and mix with a wooden spoon. Pour out immediately onto parchment or waxed paper, spread and let cool about an hour. Break up into chunks and store in a airtight container.

(if you let the chocolate/cereal mix set in the bowl, it sticks like everything and you can hardly break it loose!)

Penny-Wise Cinnamon Spice Coffee Creamer

2 cups powdered coffee creamer

1 cup brown sugar

1 teaspoon ground ginger

1 teaspoon cinnamom

1 teaspoon ground allspice

1 teaspoon powdered cloves

1 teaspoon ground nutmeg

Mix well. I used a blender, and it took just a minute or so .

Place in a small glass jar and use like any other powdered creamer.

To make this into a coffee mix, add 3/4 cup of instant coffee to the mixture. When I made my batch, I mixed up the creamer & spices and took out 1 cup for the Creamer then, I added 1/2 cup of instant coffee to the remaining 2 cups of creamer mix and then had the coffee mix too.

Two gifts for the time and effort it took to make one gift!

Cinnamon Caramel Rolls
By Paula Vogelgesang
Makes 1 dozen

2 loaves of frozen bread dough, thawed or an equivalent amount of homemade dough)

1 cup of brown sugar

2 Tablespoons of milk or cream 1/2 cup melted oleo (or butter)

1 large package butterscotch or vanilla pudding (NOT the instant kind)

2 teaspoons ground cinnamon

White sugar

Softened butter or margarine

Cinnamon to taste

Mix the brown sugar, milk, melted oleo, pudding mix and 2 teaspoons of cinnamon until smooth and pour into the bottom of the greased cake pan.

Roll out the amount of dough in 1 loaf to make a strip about 6 inches wide and 18 inches long.

Spread with the softened butter or oleo, sprinkle with some white sugar and cinnamon. Roll up like a jelly roll and cut into 6 pieces.

Place the rolls in the pan. Repeat with the other loaf of thawed bread dough or the same amount of homemade dough.

Again, slice and place into the pan.

You can add chopped walnuts, pecans, raisins or dried cherries on top of the sugar/cinnamon misture before you roll up the rolls to slice them.

Cover the pan with a towel and let rise for 2 to 3 hours in a warm place or until doubled.

Bake in a 350° oven for 20 to 30 minutes or until nicely browned. Remove the pan from the oven and let it sit for a few minutes before you turn the rolls out onto a cookie sheet with sides. You can spoon the warm caramel sauce up over the rolls again if need be.

Sweetheart’s Cake
Paula Vogelgesang

One 9-inch heart shaped cake layer or several smaller sized individual cakes

Whipped Topping
Cherry pie filling

Center the heart shape on a large plate. Frost with the whipped topping. Using a teaspoon or pastry bag, make a border around the edge of the cake and refrigerate until serving time. Just before serving, spoon the cherry filling inside the border you made.

Crispy Eyeballs for Halloween
Paula Vogelgesang

Margarine

Marshmallows

Crispy rice cereal

These are neat for kids to make for Halloween treats!

Mold into balls about the size of a golf ball, flatten slightly and put a colored candy like an M&M® in the middle for the pupil of the eye.

If you want to increase the “gross factor” you can drizzle a little bit of thinned red icing or some of the piping gel across the eye.

Yo-cheese (a cream cheese replacement)
By Paula Vogelgesang

Strainer
Cheesecloth or muslin
Spread ingredients:
2 cloves of garlic, very finely minced
2 Tablespoons chopped parsley
2 Tablespoons chopped chives
1 1/2 teaspoons honey

This is one of the simplest cheeses to make and by using non-fat yogurt it is one of the healthiest. Line a strainer or colander with cheesecloth or muslin and put in 1 or 2 containers (32 ounces) of plain yogurt, depending on the amount you want.

Let this drain for one or two days. It depends on the amount of yogurt that you use. At the end of the draining period, you have YO-CHEESE. You can mix it with herbs or honey for a cracker spread. This is the recipe I use:

Take 2 cups yo-cheese, blend in all spread ingredients well. Chill for a couple of hours to blend the flavors and serve with whole-wheat crackers

HOMEMADE “HELPER” ITALIAN STYLE

2 cups dry macaroni or noodles
2 Tablespoons dried onion flakes
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Mix the ingredients into a zip-type bag, or a recycled salad dressing or peanut butter jar, and store in the cupboard. When you need a quick supper, you will need the following:

1 pound ground meat (I use beef)
1 recipe ‘helper’
2 8-ounce or 1 15-ounce can tomato sauce or 2 cups of ketchup and 3 cups of plain tap water

Brown the meat in a large skillet; use a fork to break it into small pieces, and turn often to brown them well. Pour off any fat. Add the water to the meat in the skillet and bring it to a boil. Stir in the tomato sauce or ketchup and the bag of “Helper”. Cover with a lid, lower the heat, and simmer for 20 minutes. Stir often to keep from sticking; you may have to add a little water. Serves 4 hearty appetites. I serve this with baking powder biscuits and a vegetable. (The planned-overs will keep a couple of days in the fridge, and I have put it in the freezer for yet another meal.)

“Helper” mixes in the stores cost anywhere from $1.89 (on sale) to $3.89 depending on variety and the spices in the box. Quite frankly, all they consist of is the pasta and the seasoning packet. You still have to add the meat and sauce. I bought the pasta for 30 cents, but this could be less if you find a bargain on pasta. I figured the spices at a generous 20 cents, so my box of “Helper” cost just 50 cents instead of the $3.89. Doesn’t take many of these to add up to quite a savings!

GRAVESTONE CAKE for HALLOWEEN

Chocolate cake, frosted (mine was in a 9 x 13 pan)
Sandwich cookies
White frosting for piping
Halloween candies

Make a chocolate cake and frost with chocolate frosting. Crush some chocolate sandwich cookies and sprinkle on the top so it looks like dirt.

Take some vanilla sandwich cookies, pull them apart and decorate the halves with icing. Put “RIP” or “BOO” or whatever on the top half of the cookie and then push it down into the cake so they look like headstones. If you want, you can add some candy decorations like little pumpkins or candy corn.

COOKIE PIZZA
(a great Christmas gift for a teenager)

“Pizza Dough”

1 cup shortening
3/4 cup brown sugar, packed
3/4 cup white sugar
2 eggs
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups all-purpose flour
1 teaspoon vanilla
1 12-ounce package chocolate chips

“Toppings”

Raspberry or Strawberry Jam
M & M candies
Chopped nuts, walnuts, pecans or peanuts
Shredded coconut

Cream shortening and sugars, add the eggs and beat well. Combine the flour, soda and salt and add to the mixture, beating well to mix. Stir in the vanilla and chocolate chips and beat 30 seconds to mix.

Divide the dough between 2 large foil pizza pans (well greased) or put about half of the dough onto one pizza pan and make the rest into cookies.

Bake the “pizzas” in a 350 degree oven for about 18 to 20 minutes or until lightly browned. Let the “pizzas” cool completely before adding the “toppings.”

Spread the jam to almost the edge of the baked “Pizza.” Then sprinkle with the chopped nuts and colored candies. Finish off with a dusting of the shredded coconut.

You can use a pizza cutter to served this desert. Cut small slices as it is rich. You will need to run a small knife around the outside edge of the pan first to loosen the cookie before serving. (These are fun for a party)

PEANUT BUTTER PLAY DOUGH

1 cup peanut butter (creamy)
1 cup powdered non-fat dry milk
1 cup honey
1 cup oatmeal (you may need to add a little more)

Combine all ingredients in a medium bowl. Mix well either by hand or with an electric mixer. Knead by hand until smooth.
Put the kids up to the table and let them play...... if they eat it...... fine!
(you could give them a few mini-candies for eyes and noses......)

SPICY SAUSAGE AND BEAN SOUP
(a very economical soup ... good too!)

4 cups cooked northern beans or 2-15 ounce cans, undrained
1 16-ounce can of tomatoes, diced
1 4-ounce package sliced pepperoni, chopped
3/4 cup chopped onion
1/2 cup chopped green pepper
1 clove minced garlic
1/2 teaspoon salt

Combine the undrained beans and tomatoes in a crock pot. Stir in the remaining ingredients and pour in 2 more cups of water.
Cover and cook on high for 3 to 4 hours.
Serves 6 hearty appetites.
(this can also be cooked on the low heat setting all day long while you are at work.)

SWEET & SPICY CIDER PACKETS

Many times, the packets of commercial cider mix make too much at once....usually a gallon.
The following recipe is just right for 2 cups of cider or apple juice.

6 whole cloves
6 whole allspice berries
2 or 3 pieces of dried orange rind
1 2-inch cinnamon stick broken into small pieces (I used a hammer)

Cut 2 4-inch squares of cheesecloth or muslin. Put one on top of the other and place the
above ingredients in the middle. Bring up the corners and tie with string.

You could put several packets in a recycled pretty jar...or decorate one.
OR, put a couple of these in a pretty cup or mug. A perfect “Little gift”.
Tie on a card with the following directions:

Pour 2 cups of apple juice or cider in a pan or microwave safe cup. Put 1 packet in the
juice/cider and heat just to boiling. Let stand a few minutes and serve.

MAKE-IT-YOURSELF ONION SOUP MIX

1-1/2 cups minced dried onion flakes
2/3 cup beef bouillon powder
3-1/2 tablespoons onion powder
1 tablespoon onion salt
1/2 teaspoon celery seed, crushed ( I use my meat tenderizer hammer ...
it works!)
1/2 teaspoon sugar

Mix all of the above ingredients in a small bowl. Store in a recycled jar
with a tight lid. Five tablespoons of this mix equals one envelope of
commercial soup mix

To use, mix the five tablespoons of soup mix powder with 2-1/4 cups of
water for soup, or combine with one 16-ounce carton of sour cream for dip.

I use five tablespoons sprinkled over a beef roast in the crock pot along
with the water and let it simmer all day. Good to have on hand for a
quick meal, and it makes heavenly sandwiches. Or, you can add some
barbecue sauce to some of the roast that’s been shredded ... yum!

This recipe makes the equivalent of six envelopes of soup mix. The last I
bought was $2.89 for a package of two envelopes. The total price for this
mix when I made it myself was under $3 for the six!! Quite a savings, and
nice to have on hand when you need it.

RANCH DRESSING MIX
An all time favorite!

30 squares of saltine crackers 1/2 cup onion salt
1 cup dried parsley flakes 1/2 cup garlic salt
1/2 cup dried minced onion 1/4 cup onion powder
2 tablespoons dried dill weed 1/4 cup garlic powder

Put the cracker squares in a blender or crush with a rolling pin until very finely powdered. You don’t want any chunks. Add the parsley flakes, minced onion and dill weed. This too has to be very finely powdered. You can do it with a rolling pin, but it does take a while, a blender makes this part a lot easier.

Pour the powdered ingredients into a 1 quart bowl and use a wire whisk to blend in the onion/garlic salts and powders.

Pour the blended ingredients into a container with a tight lid. Store at room temperature, out of direct sunlight and away from heat and moisture. Use the mix within one year.

This recipe makes 48 tablespoons of dressing mix.

One Tablespoon equals one (4 ounce) commercial package.

To make the dressing:
Combine 1 Tablespoon of mix with 1 cup of buttermilk and 1 cup of mayonnaise. For a lower fat version, use non-fat powdered buttermilk mixed with skim milk and either 1 cup of plain non-fat yogurt or non-fat cottage cheese (blended smooth) in place of the mayonnaise.

When I did the price check I found that 1 package of commercial mix cost $1.49 or $71.52 for 48 packages.

The home-made mix comes in at 20 cents per package or $9.60 for the 48...for a difference of $61.92 cents! (Most of us can take 10 minutes to save over $60!!)

Suggestion: Since the mixture should be used within one year, this is a good recipe to share with 3 friends. Each contributes a couple of dollars and gets the equivalent of 12 packages of dressing mix.

“LIKE DOROTHY” SALAD DRESSING

1 can tomato soup - 1 cup sugar
1 cup oil - 1/2 cup vinegar
1 tsp. salt - 1/8 tsp. garlic powder
1 tsp. dry mustard - 1 tsp. celery seed
1/2 tsp. pepper

Put all ingredients in a deep bowl and whip with an electric beater. You can use a wire whisk if you have a strong arm. Put into a bottle and keep in the refrigerator. This will keep for months.

When we did the price check on this, the commercial product was $3.59 and the same amount of the homemade cost $1.39!

MAKE IT YOURSELF LEMON EXTRACT

I make this for my own use and would never go back to the store-bought stuff.

To make your own lemon extract, peel the yellow part off of 2 lemons...do not include any of the white bitter stuff (it’s called pith). Chop the peel up fine so that you have at least 4 Tablespoons of the yellow part. Put it in 1/2 cup of vodka mixed with 1/4 cup of water. (If you think it’s a lot of alcohol, check out the commercial stuff) Let sit for at least 2 weeks (I used an old jelly jar). This will yield about 3/4 cup of Lemon Extract, which will keep for about a year. Strain before using.

If you would like to give some as a gift, make some curly lemon peel pieces, place them in a small jar (quilted jelly jars are nice) and add the strained extract you’ve made.

BLACK SKILLET CORNBREAD

1 1/2 cups sour milk or buttermilk
2 eggs
1 Tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups corn meal
1/2 cup flour
1/2 cup melted butter or canola oil (the original recipe called for
“drippings,” leftover bacon grease)

Beat together the sour milk or buttermilk, eggs, sugar, salt, and soda. With a few strokes, stir in the corn meal which has been mixed with the flour. Stir in the melted butter or oil and mix well. Pour into a well-greased round pan (8 x 1 1/2) or an 8” cast iron skillet. Bake in a hot oven at 400 degrees for 30 to 40 minutes.

At our house, this is usually served with some kind of beans: calico beans, boiled beans and bacon or baked beans.

GERMAN POTATO SOUP

1 teaspoon vegetable oil
1 cup chopped onion
1/2 of a small carrot, sliced
1/2 teaspoon caraway seeds
2 cups chopped celery (I only use 1 cup)
3 cups reconstituted non-fat dry milk powder (1 cup dry milk powder mixed in 3 cups of cold water)
2 cups chopped boiled or baked potatoes (with skins left on)
1/2 teaspoon dried dill weed

Heat the oil in a Dutch oven. Add the onions, celery and caraway seeds. Cook over medium heat until the onions are soft and start to turn color.

Add the milk, cold potatoes, and carrots and bring the mixture to a boil. Reduce the heat and simmer about 20 minutes or until the carrots are tender. Stir occasionally. Add the dill weed (optional) and stir to mix in the seasoning. Do not allow to come to a boil again. Season with some salt and pepper and a little bit of butter or margarine if you like.

Serve with crackers alongside the soup cup. This is a low-fat recipe that serves 4 people. This recipe is a great way to use up those 2 extra baked potatoes or the few boiled potatoes remaining after dinner last evening. It makes a hearty soup that costs very little.

COUNTRY BREAD

1 cup lukewarm water
3 packages dry yeast
6 cups warm water
2 cups non-fat dry milk powder
1/2 cup sugar
2 teaspoons salt
1/2 cup shortening or oil (I use oil)
1 cup instant potato flakes or leftover mashed potatoes to equal 2 cups
1 cup dry oatmeal
12 to 15 cups all-purpose flour (amount depends on moisture content)

To make: Soften the yeast in the 1 cup of lukewarm water. I always put in about 1/2 teaspoon of the sugar because it feeds the yeast and makes it work faster.

Combine the 6 cups of warm water with the non-fat dry milk powder, sugar, salt, potato flakes, oil, and oatmeal in a large bowl. Add the yeast after it foams up and stir into the milk mixture. Add 4 cups of the flour and beat about 3 minutes with a wooden spoon to develop the gluten. Then, gradually add enough remaining flour to make a dough that cleans the sides of the bowl. Turn out onto a floured counter and knead, adding a little more flour if necessary. Knead the dough till smooth and elastic. Put the well-kneaded dough into a greased dishpan and oil the top. Cover with a towel and set in a warm place to rise till doubled.

Punch down, rest the dough about 5 minutes and make into loaves. Put into greased pans, raise again to double and bake at 375 degrees for about 45 to 55 minutes. The loaves will be a rich golden brown color an dsound hollow when you tap them with your fingers.

Makes 4 large loaves or five smaller ones.

I make up batches of bread and freeze the extra loaves. These cost about 20 cents each to make, much cheaper than the $2.29-$2.79 per loaf charged in the markets.

HOME-MADE REFRIED BEANS

3 cups cooked pinto beans
(or a 1 pound can of pinto beans)
1/4 cup drippings (bacon)
dash of salt
1/2 teaspoon garlic powder
3/4 cup grated longhorn cheddar cheese or Monterey Jack cheese

In an electric skillet, heat the drippings on a low heat setting. Add the beans and mash with a potato masher or fork. Add the seasonings. Add the cheese and stir until melted (omit for burritos).

These can be used as a dip, a side dish, a stuffing for sopapillas, burrito filling, tostados and in combination with many other dishes. (These are really good. I use the dried pinto beans (bought in bulk) and cook a whole sackful at once. The ones I don’t use at the time, I freeze in 2 and 3 cup baggies. I also don’t use the full amount of cheese because I’m on a low-fat diet.)

CORN CAKES

2 1/2 cups cream style corn
2 cups unsalted cracker crumbs
2 tablespoons milk
1 tablespoon melted margarine
1 1/2 teaspoon sugar
1/2 teaspoon salt
pepper to taste, at least 1/8 teaspoon
4 egg whites
cooking spray or a little bit of cooking oil

Combine the corn, cracker crumbs, milk, melted margarine, sugar, and salt and pepper. Stir well to combine. Beat the egg whites until they are stiff but not dry, and fold into the first mixture. Heat a large skillet until hot and add just a tad of oil. Drop in large spoonfulls of batter and then flatten them out with the back of the spoon to make a thin corn cake about 3 inches across. Fry over medium heat about 3 minutes, turn once and cook for another 3 minutes...about six minutes total. This makes 12 very good corncakes. (This may be one way to get the small fry to eat their vegetables.)

SPECIAL SAUERKRAUT

To jazz up that canned sauerkraut, add some chopped apple...about 1/2 cup, 1/2 teaspoon of celery seed and 3 teaspoons of brown sugar

E-Z RICE

One of the staples in my kitchen is rice. I like to have some cooked ahead and in the freezer for those last minute meals when I’ve had to work late. An easy way to fix the rice is to use my oven to cook it at the same time I’m cooking something else.

Put 1 cup of raw rice in a metal bowl with a pinch of salt, then add 2 cups of water. Cover the bowl with a piece of aluminum foil and bake it at 350 degrees for about an hour. This makes about 2 1/2 cups of cooked rice which I then refrigerate or freeze for other uses.

PennyWise
P.O. Box 518
Kadoka, SD 57543-0518