Additional

Additional

Ingredients:
2/3 cup water
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1 tablespoon butter or margarine
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 sauce pan over medium heat, bring water and
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.
HERB SALAD DRESSING MIX
1/4 cup parsley flakes
2 tablespoons each dried oregano, basil and marjoram, crumbled
2 tablespoons sugar
1 tablespoon fennel seeds, crushed
1 tablespoons dry mustard
1 1/2 teaspoons black pepper
Place all the ingredients in a 1 pint jar, cover tightly and shake well to mix.
Store in a cool, dark, dry place. Makes 1 cup
Attach instructions to jar:
To Make Herbal Vinaigrette Dressing:
In a small bowl, whisk together 1 tablespoons Herb Salad dressing mix, 3/4 cup warm
water, 2 1/2 tablespoons tarragon vinegar or white wine vinegar, 1 tablespoons
olive oil and 1 crushed clove garlic. Taste and add 1/4 to 1/2 teaspoon of the Herb
Salad Dressing Mix if you want a stronger flavor. Let Stand at room temperature at
least 30 minutes before using, then whisk again. Makes about 1 cup.
NOTE: this low-sodium, low fat mix can be stored for up to six weeks. If you make
salads often, double the recipe
HOLIDAY BEAN SOUP MIX
1 pound dried black beans
1 pound dried red beans
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1 pound dried kidney beans
1 pound dried navy beans
1 pound dried great northern beans
1 pound dried baby lima beans
1 pound dried large lima beans
1 pound dried pinto beans
1 pound dried green split peas
1 pound dried yellow split peas
1 pound dried black-eyed peas
1 pound dried green lentils
1 pound dried brown lentils
Combine beans in a very large bowl. Pour two cups of bean mix into pretty jars
( 16-oz.) jars holds two cups of bean mix. Give with the following recipe for
holiday bean soup. You could also layer the beans in the jar for prettier effect.
Just put a little of each of the beans in until you fill it to the top.
Attach To Jar:
Holiday Bean Soup
beans from jar
1 smoked ham hock
2 cans ( 14.5 oz each ) stewed tomatoes
1 medium onion chopped
1 clove garlic minced
1 bay leaf
6 cups water
1/4 cup fresh parsley
1 tablespoon red wine vinegar
2 teaspoons salt
1 teaspoon chili powder
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1 teaspoon cumin seed
Cover beans with water and soak overnight. Drain beans and place in a stockpot. Add
ham hock, tomatoes, onion, garlic, bay leaf and 6 cups of water, and remaining
ingredients. Bring to a boil over medium-high heat, cover & simmer 1 hour or until
beans are tender. Remove bay leaf before serving. Serve warm. Makes 11 cups of
soup.
HOME-STYLE DRESSING MIX
2 tsp. instant minced onion
1/2 tsp. salt
1/8 tsp. garlic powder
1/2 tsp. monosodium glutamate, if desired
1 Tbsp. parsley flakes
Combine all ingredients in a small bowl until evenly distributed. Put mixture in a
foil packet or 1-pint glass jar. Label. Store in a cool, dry place. Use within 6
months. Makes about 2 tablespoons of HOME-STYLE DRESSING MIX, enough for 2 cups
Home-Style Dressing.
Attach this to the Jar:
HOME-STYLE Ranch DRESSING
1 recipe HOME-STYLE DRESSING MIX (see above) 1 C mayonnaise 1 C buttermilk (Can use
regular milk)
Combine ingredients in a glass jar. Shake until well-blended. Chill before serving.
Makes about 2 cups Home-Style Dressing. Variation: Substitute 1 cup sour cream for
buttermilk and use as a dip for fresh vegetables.
HOMEMADE CAJUN SPICES
1 box salt
1 1/2 ounces black pepper
2 ounces ground red pepper
1 ounce garlic powder
1 ounce bottle chili powder
1 ounce accent
Mix all ingredients together. Store in tightly closed jars in cool place.
HOMEMADE EXTRACTS
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***FOR VANILLA EXTRACT***
2 vanilla beans -- cut in half lengthwise and chopped
1/2 cup brandy
1/4 cup water
***FOR LEMON EXTRACT***
one lemon -- diced (you should have at least 2 tablespoons), Zest of
1/2 cup vodka
1/4 cup water
***FOR ORANGE EXTRACT***
1/2 navel orange; cut into tiny chunks -- (about 1 1/2 tablespoons), Zest of
1/4 cup vodka
1/2 cup water
1.Combine ingredients for the extract of your choice in a half-pint canning jar.
Cover and set aside to steep for 3 days.
2.If giving as a gift, strain a portion (for aesthetics) and transfer it to a
little apothecary bottle or other attractive glass container. For vanilla extract,
add a piece of vanilla bean. For lemon or orange extract, add a spiral of peel.
Yields 3/4 cup of each extract.
HOMEMADE MUSTARD
1/2 cup Sugar =OR= Sugar substitute
1/4 cup Mustard -- dry, PLUS
1 tablespoon Mustard -- dry
1/2 teaspoon Salt
2 tablespoons Flour -- all-purpose
1 cup Milk
1 Egg yolk
1/2 cup Vinegar
Combine sugar, mustard, salt, and flour in a small saucepan; stir well. Combine
remaining ingredients; beat well. Gradually add milk mixture to mustard mixture;
cook over low heat, stirring constantly, until thickened and bubbly. Cool
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thoroughly, and store in refrigerator.
HOMEMADE TACO SEASONING MIX
2 Tsp. chili powder
1 1/2 Tsp. paprika
1 Tsp. onion powder
1/2 Tsp. salt
3/4 Tsp. garlic salt
1 Dash red pepper
Mix all together. Makes 1 package of store bought mix.
HOME MADE VINEGARS
***INGREDIENTS***
1 quart Vinegar - white wine -- white, or cider (depends on the taste you want)
2 tablespoons herbs -- etc, up to 3
Introduction I make these often for gifts, but use them myself. They're attractive
and useful, as well as tasty. Great to give as a hostess gift, or as part of a
gourmand's basket, along with dried tomatoes, home-dried herbs, flavored mustards
and/or butters, etc.
Directions Heat vinegar on stove, but not to boiling. Add desired herbs (tarragon
is great, so is basil, rosemary, thyme, or mix some together. Also - red chili
peppers or lemons are wonderful.) Allow to simmer for about 30 min. Remove vinegar
from heat. Remove herbs, chilis, etc. Allow vinegar to cool. In attractive
sterilized bottles or jars, add fresh herbs, chilis, etc. (whatever you used to
flavor vinegar). Pour vinegar over herbs. Seal bottle. It's also attractive to tie
some raffia or ribbon around the neck of the bottle, and a pretty label identifying
the vinegar, and some suggestions for use. I also add sometimes add lemon zest, a
few different types (& colors) of peppercorns, and maybe a clove of garlic. (The
more you stuff into the bottle, the prettier it is).
Serving Suggestions Herbed vinegars are always good with olive oil in salads, but
they are also good on cooked greens.
HOT CHOCOLATE MIX
4 cups dry milk
1 cup unsweetened cocoa
2 cups sugar
1/2 teaspoon salt
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1 teaspoon instant decaffeinated coffee (optional)
Mix the ingredients and put them into a plastic container or double plastic bags.
Label the mix
Hot Chocolate. Use 1/4 cup per cup of boiling water. Makes 20 cups. (Makes 80
servings)
HOT CHOCOLATE MIX WITH MARSHMALLOWS
2 cups skim-milk powder
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp cinnamon (opt)
2 cups mini marshmallows
Set sieve over large bowl; pour in skim-milk powder, sugar, cocoa, and cinnamon (if
using). Stir to combine until mixture passes through sieve.
Stir in mini marshmallows. Spoon into container. Cover with lid or plastic wrap.
(Mix can be stored at room temp for up to 1 month.) Makes about 4 cups.
Attach to the jar:
Add 1/4 cup to mug of very hot milk and stir well.
HOT SPICED ORANGE DRINK
1 (10 oz) jar of Tang
2 oz Lemonade mix (Country time)
2 C Sugar
2 tsp Cinnamon
1 tsp Cloves
Mix and store in a covered container. To make into a drink mix 2-1/2 teaspoons and
1 cup boiling water.
Here is a recipe to give as gifts. You can sew a bag or puttee mix in a canning
jar. If you sew a bag, put the mix in a plastic bag before putting it into the
cloth bag.
INDIAN FRY BREAD
1 cup Master Mix
Attach this to the Jar:
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1/3 cup water (about)
1/2 cup flour
oil or shortening for frying
1/4 teaspoon salt
Combine Master Mix , flour and salt. Stir in enough water to make soft dough. Knead
12 times in bowl or on floured surface.
Form into two balls. Pat or roll each ball out to 1/4 inch thickness; cut into 6
wedges.
Fry in hot fat (375oF) until brown on one side. Turn to brown second side.
Drain on absorbent paper. Makes 1 dozen.
INDIAN SQUAW BREAD
1 Tablespoon dry yeast
1 Tablespoon salt
1/2 cup dark brown sugar
4 cups whole wheat flour
8 cups all purpose flour
Layer the above ingredients in a jar. Attach the following instructions to the jar:
To make Indian Squaw Bread:
Makes 2 round loaves
1 package ISB mix
3/4 cup unsulfured dark molasses
1 1/4 cups vegetable oil
3 cups lukewarm water
all purpose flour (as needed)
Place the bread mix in a glass or ceramic mixing bowl. Add the molasses, oil, and
water and beat with a dough hook or wooded spoon until the dough holds together.
Turn the dough out onto a floured board, and knead in enough all purpose flour to
form a smooth elastic dough. Transfer the dough to an oiled bowl, turning the dough
to coat it with the oil. Let the dough rise, covered, in a warm place for 3 to 4
hours, or until it has tripled in bulk. Punch the dough down, and divide it into 2
halves. Form each loaf into 2 rounds. Arrange the loaves on a buttered baking
sheet. Let the dough rise again for 30 to 40 minutes or until it has doubled.
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Preheat the oven to 300 degrees. Bake the loaves for 1 hour 10 minutes. They will
sound hollow when the bottom is tapped. Transfer the loaves to a rack and let them
cool.
INSTANT CAPPUCINO
1 c. powdered creamer
1 c. powdered chocolate milk mix
2/3 c. instant coffee
1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Mix all ingredients together. Use 1 heaping Tbls. per cup of boiling water. Store
in airtight container.
INSTANT COCOA MIX
9-1/3 C. nonfat dry milk
3 c. powdered sugar
1-3/4 C. cocoa
1-3/4 c. non-dairy coffee creamer (6 0Z.)
Mix all together well. Use 1/4-1/3 cup mix per cup of very hot water. Store in
ainight container.
INSTANT PEA SOUP MIX
Mix and pour into jar: -- (makes one soup mix)
1 cup green split pea flour -- (dried split peas ground to a fine flour)
2 tablespoons chicken broth powder
2 tablespoons dried onions
1 teaspoon salt
2 cups non fat dry milk powder
Attach to the jar:
To make soup: In medium saucepan over medium high heat, whisk soup mix into 6 cups
boiling water. Stir about 1 minute until mixture is incorporated. Turn heat to low,
cover and cook 2-5 minutes. Note: if desired, add 2 cups frozen mixed vegetables
(mixed, peas & carrots, or carrots), grated potatoes, minced celery, or ham to
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boiling water and proceed as above. This soup thickens upon cooling. To reheat, add
a little milk or water to soup & heat.
INSTANT POTATO SOUP MIX
1 3/4 cups instant mashed potatoes
1 1/2 cups dry milk
2 tablespoons instant chicken bouillon
2 tablespoons dried minced onion
1 teaspoon dried parsley
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon curry powder
1 teaspoon Soul seasoning or seasoning salt
Optional: 1/4 cup cheese powder
Combine all ingredients in a bowl and mix. Place in jar and seal.
Attach To Jar:
Place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.
Variations: add ham and/or cheese to soup as desired or sprinkle some imitation
bacon bits over the top.
INSTANT SPICED TEA
2 cups powdered orange breakfast drink
1-1/2 cups sugar
3/4 cup instant tea
2 packages unsweetened lemonade mix
1 teaspoon ground cloves
1 teaspoon ground cinnamon
Mix the ingredients and put them into a plastic container or double plastic bag.
Label the mix Spiced Tea. Add 2 heaping teaspoons to 1 cup boiling water.
INSTANT STUFFING MIX
3-1/2 cups unseasoned bread cubes
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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
Attach this to the Jar:
1 cup water
2 tablespoons butter or margarine
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 sauce pan over medium heat, bring water, 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 sauteed
mushrooms almonds and celery.
JALAPENO MUSTARD
2 teaspoons Whole coriander seeds
1/4 cup Whole yellow mustard seeds
1/4 cup Whole black mustard seeds
1/4 cup Dry powdered mustard
3/4 cup Water -- cold
3 Garlic cloves
- peeled and chopped
1 small Onion -- peeled & chopped
3 small Jalpeno peppers -- seeded
1/4 cup Cider vinegar
1/4 cup Dry white wine
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Toast coriander seeds in a dry skillet or place them in a flat dish and microwave
on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a
mortar or blender, them mix them and the powdered mustard into the water and let
stand for at least three hours. Mix the remaining ingredients and pulverize in a
blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil,
then lower the heat and simmer 5 minutes or until as thick as you like, stirring
occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered.
Makes about 1 pint
LAYERED DRIED BEAN SOUP MIX IN A JAR
DRIED BEAN MIX:
1/2 cup of each of the following:
kidney beans
split yellow peas
black beans
red lentils
small red beans
split green peas
SEASONING MIX:
1 tablespoon dried sweet pepper flakes
2 teaspoons chicken bouillon granules
2 teaspoons dried minced onion
1-1/2 teaspoons salt
1 teaspoon dried parsley flakes
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
4 tablespoons brown sugar
For dried bean mix, layer each type of bean in a clear gift container. You will
need a 24-oz jar. For seasoning mix, combine ingredients. Store in a resealable
plastic bag. Attach to jar and give with recipe for Seasoned Bean Soup. Yield:
about 3 cups dried bean mix and 1/4 cup seasoning mix.
Attach To Jar:
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SEASONED BEAN SOUP
Dried Bean Mix ( 3 cups)
2 cans ( 14 1/2 ounces each ) stewed tomatoes
Seasoning Mix ( 1/4 cup )
1 teaspoon liquid smoke ( optional )
Rinse beans and place in large Dutch oven or stock pot. Pour 4 cups boiling water
over beans; cover and let soak overnight. Drain beans and return to stock pot. Add
6 cups water, cover, and bring to a boil over high heat. Reduce heat to low and
simmer 1 to 1/2 hours or until beans are almost tender. Add tomatoes and seasoning
mix. Stirring occasionally, cover and simmer 30 minutes. Uncover beans and continue
to simmer about 1 hour longer or until beans are tender and soup thickens. Serve
warm. YIELD: about 10 cups soup.
LAYERED SOUP MIX IN A JAR FRIENDSHIP SOUP MIX
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 ( can be put in a plastic
sandwich bag to make it easier for the recipient to get out of jar )
ADDITIONAL