FARMHOUSE SOUP MIX IN A JAR
~Sent in by: Treva, NC
2 tablespoons dried minced onion
2 tablespoons dried parsley flakes
2 teaspoons salt
1/2 teaspoon lemon pepper
2 tablespoons beef bouillon flakes
1/2 cup quick cook barley
1/2 cup dried split peas
1/2 cup rice, uncooked, do not use instant
1/2 cup dry lentils
1/2 cup alphabet pasta, uncooked
1 cup flavored spiral, macaroni, uncooked
In a small zip-type bag, add and mix the onion, parsley, salt, lemon pepper and bouillon.
Using a funnel, layer the ingredients in this order in a 1-quat jar: Barley, peas, rice and lentils, small pasta. Add the zip-type bag with the seasonings. Fill rest of jar with the spiral macaroni. Seal the jar.
Attach the following instructions on a gift tag:
Farmhouse Soup:
Contents of jar
3 quarts water
2 stalks chopped celery
2 sliced carrots
1 cup shredded cabbage
2 cups diced tomatoes
Put all ingredients into a stockpot over medium low heat. Cover and simmer about 1 hour, or until vegetables are tender.
POPPYCOCK
~Submitted by Joan, Savona, BC, Canada
1 1/2 c brown or white sugar
1/2 c corn syrup
1 c margarine
1/2 tsp cream of tarter
12 c popcorn, popped
1 c pecans
1 c almonds
1 tsp vanilla extract
1/2 tsp baking soda
Melt butter, sugar, syrup & cream of tarter together. Boil to hard ball stage (250 - 250 F).
Remove from heat, add vanilla & baking soda. Mix with popcorn & nuts. Spread onto greased cookie sheets.
When completely cooled, break up and put into containers.
HOMEMADE DOG BISCUITS
Yield 30 large bones
~Sent in by Shirley in WA State
Preheat oven 300F
3 1/2 c. unbleached flour
2 c. whole wheat flour
1 c. rye flour
2 c. bulgar
1 c. cornmeal
1/2 dry milk
4 tsp. salt
1 pkg. yeast
1/4 c. warm water
3 c. chicken broth
1 egg beaten with 1 tsp milk
Put first seven ingredients in a large bowl. Mix with wooden spoon. Dissolve yeast in warm water. Add to dry ingredients. Add the chicken stock. Stir to form dough. Roll 1/4 inch thick. Cut out. Brush with egg mixture. Bake 45 min. Cool and store air tight.
13-BEAN SOUP MIX
~Sent in by: Pat, Auburn, WA
Although this gift is not expensive, it is thoughtful and attractive. The children can help with the measuring; be sure to attach the cooking instructions.
Ingredients:
1/4 cup each: dried black-eyed peas, small red beans, cranberry beans, cowpeas, pigeon peas, black beans, red kidney beans, pink beans, baby lima beans, navy beans, pinto beans, yellow split peas and green split peas
1/4 cup instant minced onion
1 Tbsp. salt
Two 1-1/2-inch long bay leaves
1 tsp. each dried thyme, marjoram leaves and garlic powder
1/2 tsp. each celery seeds and crushed red pepper
Directions:
Put beans in a 3-1/2 to 4 cup jar with tight-fitting lid or in a quart-size plastic food-storage bag. Put remaining ingredients into a sandwich-size plastic bag or make a pouch using plastic wrap; close tight or tie with ribbon. Tie onto jar or place packet in container with beans.
Attach the following recipe:
Rinse and pick over beans. Put in a 4- or 5-quart Dutch oven with 3 cups water. Cover, bring to a boil and boil 2 minutes. Remove from heat; let soak 1 hour.
Drain; add 8 cups water and the seasonings. Bring to boil; reduce heat to low, cover and simmer 2 hours or until beans are tender but still firm.
Uncover, increase heat to medium-low and boil gently, stirring occasionally, 45 to 60 minutes until soup is slightly thickened. Discard bay leaves. Makes 10 cups.
Nutrition info per cup: 197 calories; 13 g protein; 36 g carbohydrates; 1 g fat; 0 mg cholesterol; 333 mg sodium.
Variations:
1. After soaking and draining the beans, add 2 smoked ham hocks, 1 cup-up onion and 1 chopped carrot. Continue as directed.
2. During last 30 minutes of cooking, add 1 pound sliced smoked sausage, one 16-ounce can tomatoes and about 1 pound fresh or frozen chopped kale, collards or turnip greens.
ITALIAN SEASONING MIX
~Sent in by Larry Holmes, Ontario, Canada
?? Cup minced dried onion
3 tablespoons dried green pepper
flakes
1 tablespoon instant beef bouillon
granules
1 tablespoon dried basil
2 large bay leaves, crumbled
2 teaspoon fennel seed
?? teaspoon garlic powder
In small bowl, combine all of the ingredients and mix well. Transfer to tightly covered containers.
Makes 2/3 cup.
Directions: Use mix to season poultry, meats, stews, soups, vegetables, and sauces. Shake container thoroughly to mix the ingredients before measuring the seasoning.
MAPLE NUT COOKIES
Makes 12 to 14
~Sent in by Carol, No, CA
1/2 cup white vegetable shortening
1 cup light brown sugar
1 egg
1/2 cup maple syrup or maple flavored syrup
1 tsp vanilla or butter or black walnut flavor extract
2 teaspoons baking powder
1 1/2 cups flour
1/2 cup finely chopped walnuts or pecans (optional)
Cream shortening and sugar. Beat in egg to blend with syrup and extract. Combine dry ingredients and stir into creamed mixture. Stir in nuts. Drop from small ice cream scoop (#24 or heaping Tbs) ) 2 to 3 inches apart on slighly greased baking sheet. Use a small glass well dipped in sugar to flatten tops of cookies .Bake 375 about 10 to 13 minutes or until cookies are light golden at edges and appear set and lightly brown. Do not overbake unless you desire a harder cookie! Cool a few minutes on baking sheet before carefully removing to rack to cool. Cookies should be soft and chewy.
BLACKBERRY CORDIAL
~Sent in by Karen, AZ
You can use frozen berries to make this gorgeous, fragrant liqueur now and it will be ready in time for the holidays.
4 16 ounce bags frozen blackberries (unsweetened, loose-pack)
OR 16 cups fresh blackberries
6 cups granulated sugar
4 cups 100 proof vodka
Water
Place the berries in a gallon glass jar. Pour in the sugar & vodka and stir well. Add water until mix tops the jar. Stir gently a few times until sugar dissolves. Cover and allow to stand in a cool, dark place for 6 weeks.
Strain and filter. This is the most time-consuming part but it is important for a beautiful jewel-like liqueur. First, strain through a regular kitchen strainer to remove the solids. Then pass through a jelly bag or cheesecloth. Next, use a gold coffee filter, if available. If not available, filter through the jelly bag or cheesecloth again.
Finally, filter through coffee filter paper. This will take the longest amount of time, but will be hastened if you used the previous filtration methods. Be patient and let it drip. It will take over a full day to filter all of this.
Pour final product into bottles or decanters.
Yield: 2 - 3 quarts. It will last indefinitely.
SAND ART BROWNIES
~Sent in by: Bev, FL
1/2 c. and 2 T. all-purpose flour
3/4 tsp. salt
1/3 c. unsweetened cocoa powder
1/2 c. all-purpose flour
2/3 c. packed brown sugar
2/3 c. white sugar
1/2 c. semisweet chocolate chips
1/2 c. vanilla baking chips
1/2 c. walnuts
1 wide-mouth quart jar
Mix 5/8 cup flour with salt. In a clean wide-mouth 1 quart jar, layer ingredients in the order given, starting with the flour and salt mixture, and ending with the walnuts.
Attach a decorative tag to the outside of the jar with the following directions:
Sand Art Brownies:
Preheat oven to 350 degrees. Grease one 9-by-9-inch square baking pan. Pour the contents of the jar into a large bowl, and mix well. Stir in 1 teaspoon vanilla, 2/3 cup vegetable oil and 3 eggs. Beat until just combined. Pour the batter into the prepared pan, and bake in preheated oven for 25-30 minutes.
From the kitchen of Allrecipes.
BUBBLE SOAP
~Sent in by Shirley in WA State
9 parts water
1 part Joy dish detergent
1/2 part glycerin
Mix and pour in little jars. Attach a bubble blower.
UNCLE BILL'S MICROWAVE POTATO CHIPS
Servings 4
~Sent in by William (Uncle Bill) Anatooskin
Submitting one of my most popular and favorite recipes.
4 medium size potatoes (russet, yellow gold or red)
Your choice of spices or herbs (granulated garlic powder, seasoning salt, cayenne pepper, dried dill weed)
If potatoes are old, peel and then slice thin, 1/16 inch thickness, slicing across potato.
If potatoes are new or good skins, DO NOT PEEL, just scrub well, then slice thin, 1/16 inch thickness, slicing across potato.
A mandolin is a good method of slicing, or a sharp knife.
Place sliced potatoes in cold water for about 5 minutes.
Remove to paper toweling and pat dry.
Sprinkle with your choice of herbs or spices or leave them plain.
They are best done on a microwave bacon tray.
Place sliced potatoes flat in a single layer on the tray.
Cover with a round heavy plastic cover (available in stores).
Microwave on HIGH (full power) for 6 to 8 minutes.
Cooking time could vary depending on the wattage of your microwave.
You do not turn the potato slices over during cooking time.
These chips will turn to a nice light brown color and even curl slightly.
Serve as is or with your favorite dip.
These chips are not adulterated in any cooking oils.
NUTRITION FACTS
Calculated for 1 serving (Recipe makes 4 servings)
Calories: 164
Calories from fat: 1
Total Fat: 0.2 g
Saturated Fat: 0.1 g
Poly unsat. Fat: 0.1 g
Monounsat. Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 12 mg
Potassium: 896 mg
Total Carbohydrate 37.2 g
Dietary Fiber: 4.7 g
Protein: 4.3 g
FLAVORED BUTTERS
(Wonderful gifts by themselves, but why not use them to accompany loaves of your homemade bread.)
~Sent in by Larry Holmes, Ontario, Canada
Soften ?? cup butter; stir in desired seasonings (below). Transfer to small bowl or crock. Cover and chill.
Honey Butter:
In a small bowl stir ?? cup honey and ?? teaspoon finely shredded lemon peel into softened butter.
Orange Butter:
In small bowl stir 1 tablespoon powdered sugar and ?? teaspoon finely shredded orange peel into the softened butter.
Parsley Butter:
In small bowl stir 1 tablespoon snipped parsley, 1 tablespoon lemon juice, ?? teaspoon dried savory crushed, 1/8 teaspoon salt, and dash pepper into softened butter.
Garlic Butter:
In small bowl stir 2 or 3 cloves minced garlic into softened butter.
Herb Butter:
In a small bowl stir ?? teaspoon dried thyme, crushed, and ?? teaspoon ground sage into softened butter.
Tarragon Butter:
In a small bowl stir 2 teaspoons lemon juice and 1 teaspoon dried tarragon, crushed, into the softened butter.
Mustard Butter:
In small bowl stir ?? cup prepared mustard and 2 tablespoons snipped parsley into the softened butter.
Blue Cheese Butter:
In small bowl stir ?? cup crumbled blue cheese into the softened butter.
Directions: Store the flavored butter in the refrigerator.
TRIPLE HIT HOT CHOCOLATE MIX IN A JAR
~Sent in by: Jean, Syracuse, NY
1 1/4 cups instant nonfat dry milk
1/4 cup instant powdered chocolate drink mix
1/4 cup mint chocolate chips
2 tablespoons powdered Swiss chocolate coffee creamer
Place all ingredients into a medium bowl and combine. Place mixture into a pint jar.
Include the following instructions on a gift tag if giving as a gift:
Triple Hit Hot Chocolate
Measure 1/3 cup Triple Hit Hot Chocolate Mix and place into drinking mug. Pour 1 cup of hot water over chocolate mixture. Stir until well-blended and mint chocolate chips are melted.
Makes about 5 cups prepared drink.
BROWNIE MIX
~Sent in by Larry Holmes, Ontario, Canada
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 teaspoon 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 350?? for 30 minutes. Cool completely in pan.
Cut into 2-inch squares.
Yield: 2 dozen.
