GIFT IN A JAR RECIPES 2

GIFT IN A JAR RECIPES 2

GINGERBREAD COOKIES

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1 cup packed brown sugar

Mix 2 cups of the flour with the baking soda and baking powder. Mix the remaining 1

1/2 cups flour with the ginger, cloves, cinnamon, and allspice. In a 1 quart, wide

mouth canning jar, layer the ingredients starting with the flour and baking powder

mixture, then the brown sugar, and finally the flour and spice mixture. Pack firmly

between layers.

Page Gift Jar Recipes e 59 of 132

Attach a card to the jar with the following directions:

Gingerbread Cookies

1. Empty contents of jar into a large mixing bowl. Stir to blend together. Mix in

1/2 cup softened butter or margarine, 3/4 cup molasses, and 1 slightly beaten egg.

Dough will be very stiff, so you may need to use your hands. Cover, and refrigerate

for 1 hour. 2. Preheat oven to 350 degrees F (175 degrees C). 3. 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. 4. Bake for

10 to 12 minutes in preheated oven. Decorate as desired. Makes 1 1/2 dozen.

GINGER SPICE MUFFINS

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,

Page Gift Jar Recipes e 60 of 132

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..

GINGERED PEACH PICKLES

8 pounds small peaches -- (about 3 1/2 quarts)

3 pounds light brown sugar

1 quart cider vinegar

1 1 inch piece ginger root -- peeled and crushed

2 tablespoons whole cloves -- crushed

3 cinnamon sticks -- broken up

1 whole clove per peach

1 cinnamon stick in each quart jar

1 tablespoon brandy in each quart jar -- optional

These would be terrific served during the holidays or tucked into gift baskets:

Peel peaches and put in bowl of water with lemon juice or powdered ascorbic acid (3

tablespoons to 2 quarts water) to prevent darkening.

Combine sugar and vinegar in a large pot and bring to a boil over medium heat; boil

5 minutes. Tie ginger root, crushed cloves and broken cinnamon sticks loosely in

cheesecloth bag and add to syrup; simmer for 5 minutes.

Stick a whole clove in each peeled peach. Add only enough peaches to the boiling

syrup to fill a quart jar at one time. Cook until peaches are hot but not soft,

about 2 minutes. Do not overcook. Remove peaches with slotted spoon and pack

tightly in a clean hot quart jar with a stick of cinnamon. Repeat process until all

the peaches are heated and packed into hot clean quart jars.

Bring syrup to a boil; remove spice bag. Pour the hot syrup over the peaches in the

jars, leaving 1/2 inch head space. Add a tablespoon of brandy to each quart jar, if

using. Seal jars.

Process in a boiling water bath for 15 minutes. Makes 3 to 4 quarts.

GOURMET COOKIE MIX IN A JAR

1 cup all-purpose Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 1/4 cups Rolled Oats

Page Gift Jar Recipes e 61 of 132

1 Milk Chocolate Bar -- (5.5 ounce)

1/2 cup White Sugar

1/2 cup Brown Sugar

1/2 cup chopped Nuts -- your choice

-- (optional)

1/2 cup Chocolate Chips

Here's a great Christmas Gift Idea! The cookie ingredients are placed in a clear or

decorative jar, and the recipe is attached to the jar. Mix flour, baking powder,

and baking soda. Pour into jar, pack down level with heavy object. Mix oatmeal in a

blender. Grate chocolate bar and mix into the oatmeal. Pack on top of flour in jar.

Add white sugar and pack down. Add brown sugar and pack down. Layer chopped nuts on

top of brown sugar. Finish layering jar with chocolate chips until even with the

top. 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:

*Gourmet Cookies*

Preheat oven to 375 degrees F. Spoon chocolate chips and nuts into small bowl, set

aside. Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or

butter, cream well. Add 1 egg and 1/2 teaspoon vanilla, mix well. Pour oatmeal and

flour mixture from jar into bowl, mix thoroughly. Roll into walnut size balls,

place on slightly greased cookie sheet 2 inches apart. Bake for 8 to 10 min.

GREEN TOMATO CHUTNEY

20 medium green tomatoes -- chopped, not peeled

5 medium red apples -- chopped, not peeled

3 medium red peppers -- seeded, chopped

4 medium onions -- peeled and chopped

1 1/2 tablespoons salt

1 1/2 teaspoons black pepper

1 1/2 teaspoons cinnamon

3/4 teaspoon ground cloves

2 1/2 cups white sugar

2 cups apple cider vinegar

Page Gift Jar Recipes e 62 of 132

Instructions: Put all ingredients into a large pot. Bring to boil over medium heat

(slowly). Simmer uncovered for 30 minutes, stirring occasionally. Pour into boiling

hot jars and seal using hot pack method.

GROUND BEEF MASTER MIX

5 Tbsp. butter

5 lb. ground beef

2-1/2 c. chopped onions

1 c. chopped green pepper

5 c. chopped celery

5 cans tomato soup, undiluted

5 (15 oz.) cans tomato sauce

5 tsp. salt

1/2 tsp. black pepper

Melt butter over low heat in 8-quart skillet or roaster. Crumble beef into

container and increase heat. When red color disappears, add onions, green pepper

and celery. Cook just until vegetables are tender. Add soup, tomato sauce, salt and

pepper. Cover and bake in oven for 1/2 hour, stirring occasionally. Cool and divide

into 5 freezer containers. May be thawed and used for a variety of family meals

(chili, beefaroni, pizza, spaghetti, Sloppy Joes and Spanish rice).

HERB FRIED CHICKEN OR FISH COATING MIX

You may use this seasoning mix for Southern style chicken, regular chicken, turkey

or veal schnitzel, or fish. Use leftover to make a zesty, herbed gravy to accompany

the dish. If you prefer to bake, coat the food then drizzle on a little melted

butter or vegetable oil. Bake in a preheated 400 F. oven until done - about 45

minutes for chicken parts - 20 to 25 minutes for fish.

6 cups unbleached all-purpose flour

2/3 cup fine cornmeal, stone ground

8 teaspoons salt

1 tablespoon pepper

1 teaspoon paprika

2 teaspoons onion powder

1/2 teaspoon poultry seasoning

4 teaspoons garlic powder

Page Gift Jar Recipes e 63 of 132

1 tablespoon Old Bay seasoning

Whisk together flour, cornmeal, salt, pepper, paprika, onion powder, poultry

seasoning, garlic powder and Old Bay seasoning.

ATTACH TO JAR:

To make herb fried chicken:

For several fish fillets or 2 1/2 - 3 pounds chicken parts

Soak in:

1/2 cup water

1/2 cup milk

1 beaten egg

Set aside 1-2 cups Herb Fried Chicken or Fish Coating Mix

Whisk together water, milk and egg in a bowl. Place chicken or fish in a 'Ziplock'

bag or covered dish and pour over water/milk mixture. Toss and refrigerate for a

couple of hours. If you are pressed for time, simply dip fish or fowl in liquid

then toss and coat well in flour mixture. Flour chicken a second time.

Fry chicken until well browned and cooked through, over medium heat, about 25

minutes (12 minutes a side) using a combination of half shortening and half oil.

For fish, fry in oil until done, 5-6 minutes, depending on size of fillets. White

firm fillets work best.

HERBED RICE MIX

1 package ( 3 pounds ) 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

ADDITIONAL INGREDIENTS:

2/3 cup water

Page Gift Jar Recipes e 64 of 132

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

Page Gift Jar Recipes e 65 of 132

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

Page Gift Jar Recipes e 66 of 132

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

Page Gift Jar Recipes e 67 of 132

***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

Page Gift Jar Recipes e 68 of 132

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

Page Gift Jar Recipes e 69 of 132

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:

Page Gift Jar Recipes e 70 of 132

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.

Page Gift Jar Recipes e 71 of 132

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

Page Gift Jar Recipes e 72 of 132

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

Page Gift Jar Recipes e 73 of 132

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

Page Gift Jar Recipes e 74 of 132

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:

Page Gift Jar Recipes e 75 of 132

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 INGREDIENTS:

I pound ground beef

3 quarts water

1 can ( 28 ounces ) diced tomatoes, undrained

In a 1-1/2-pint jar, layer the first eight ingredients in the order listed. Seal

tightly. Yield: 1 batch.

Instructions to attach to jar:

Friendship Soup Mix:

To prepare soup:Carefully 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;

Page Gift Jar Recipes e 76 of 132

bring to a boil Reduce heat; cover and simmer for 45 minutes. Add reserved

macaroni; cover and simmer for 15 to 20 minutes or until macaroni, peas, lentils

and barley are tender. Yield: 16 servings ( 4 quarts)

LEMON CURD

3 eggs

2 large lemons -- or 3 small (Grated rind and juice)

1/2 cup butter

1 cup sugar

1 pinch salt

Beat the eggs lightly and mix in lemon rind and juice, butter, and sugar. Place in

the top of a double boiler (a bowl over hot water also works well) and heat gently,

stirring occasionally until the sugar has dissolved and the curd thickens. Pour

into small sterilized jars and cover with sterilized lids. Stores well in

refrigerator for up to 3 months. This is a rich, lemony spread for holiday tea time

scones, breakfast toast, biscuits, English muffins, etc. Makes approximately 1

pint. In an attractive bottle or glass, it is a nice gift idea. Can be served as a

topping or sauce, as a filling for tarts or pies covered with meringue or whipped

cream. Spoon over warm pound cake for a fast, delicious dessert.

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

Recipe for Grilled Lemon Chicken

Serves 4

1/4 cup fresh lemon juice

1/4 cup extra virgin olive oil

2 tsp. Lemon Pepper Seasoning Mix

Page Gift Jar Recipes e 77 of 132

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.

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

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

Page Gift Jar Recipes e 78 of 132

remove from pan to cool on a wire rack. Wrap the cake in plastic wrap.

LOW-CALORIE SPICED TEA MIX

1/4 cup + 2 tb orange flavored drink mix -- sugar-free

1/4 cup Lemondade flavored-drink mix sugar-free

3/4 cup Iced tea mix -- sugar free

1 teaspoon Ground cloves

2 tablespoons Ground cinnamon

1. Combine all ingredients, stirring until blended. Store mixture in an airtight

container. 2. For each serving, place 1 teaspoon mix in a cup. Add 1 cup hot water,

stirring well. Serve hot. Food Exchange Per Serving: FREE; CAL: 1; CAR: TR; PRO:

TR; FAT: TR; SOD: 1 MG;

LOW-CALORIE COCOA MIX

3/4 cup Cocoa

1/2 teaspoon Salt

1 quart Instant dried milk

Dry sugar substitute equal

To 1 1/2 c sugar

Mix ingredients well and store in an airtight container in a moderately cool place.

Use 2 tbsp mix plus 6 ounces boiling water per serving of cocoa. variations:

Mexican Cocoa: Add 2-3 teaspoons of cinnamon when mixing the total ingredients. or

place a scant 1/8 tsp in a cup of cocoa. Mocha: Add 1/3 cup instant coffee when

mixing the total ingredients; or place 1/2 teaspoon instant coffee in a cup of the

cocoa. Nutritive values per serving: CAL 49 CHO 4 gm PRO 3 gm FAT 3 gm NA 113 mg

Food exchanges per serving: 1/3 milk, 1/2 fat

M AND M'S COOKIE MIX IN A JAR

1 1/4 cups sugar

1 1/4 cups M and M's candies

2 cups flour mixed with 1/2 tsp. baking soda, and 1/2 tsp. baking powder

Layer ingredients in jar in order given in a 1 quart ''wide mouth'' canning jar. It

will be a tight fit when you add the flour mixture so be sure to pack everything

down firmly.

Instructions to attach to jar:

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

Page Gift Jar Recipes e 79 of 132

blend mix.

2.} Add: 1 stick margarine or butter softened at room temp. DO NOT USE DIET

MARGARINE

1 egg, slightly beaten

1 tsp. vanilla

3.} Mix until completely blended. You will need to finish mixing with your hands.

4.} Shape into balls the size of walnuts and place on a parchment lined cookie

sheet 2'' inches apart. DO NOT USE WAXED PAPER.

5.} Bake at 375* for 12 to 14 minutes until edges are slightly browned. Cool on

cookie sheet for about 5 minutes then remove to wire racks to finish cooling. Makes

2 1/2 dozen cookies.

MAKE YOUR OWN CAKE MIX

6 c. flour

3 Tbsp. baking powder

1-1/2 c. Crisco

4 c. sugar

2 tsp. salt

Plain Cake:

2 c. cake mix

1 tsp. vanilla

1 egg, slightly beaten

1/2 c. milk

In large bowl combine flour, sugar, baking powder and salt. With pastry blender,

cut in shortening until mixture resembles cornmeal. Store in airtight container in

cool, dry place. Use within month if possible. It does keep quite well if stored

for a longer period of time. This is a great alternative to packaged mixes.

Plain Cake: Stir ingredients for plain cake until well blended. Pour into 8-inch

square pan. Bake at 350 degrees for 25 to 30 minutes. For a 9 x 13-inch pan or

layer cakes, double ingredients.

MALTED HOT COCOA MIX

25.6 ounce package nonfat dry milk powder

Page Gift Jar Recipes e 80 of 132

6 cups miniature marshmallows

16 ounce container instant chocolate milk mix

13 ounce jar malted milk powder

1 cup sifted confectioners sugar

6 ounce jar non-dairy creamer (powdered)

1/2 tsp. salt

In large bowl, combine all ingredients and stir until well blended. Store in an

airtight container. Keep in a cool place. Makes about 20 cups or 10 gifts.

Attach to the jar:

In mug, pour 6 ounces of hot water over 1/3 cup cocoa mix, and stir until well

blended.

MASTER COOKIE MIX

9 cups all-purpose flour

4 teaspoons baking soda

2 teaspoons salt

3 cups packed brown sugar

3 cups white sugar

4 cups shortening

8 cups semisweet chocolate chips

4 cups butterscotch chips

In your largest bowl, stir together the flour, baking soda, salt, brown sugar, and

white sugar. Add the shortening and stir until mixture is mealy. Lightly stir in

the chocolate chips and butterscotch chips until they are distributed evenly. Place

4 cups of the master mix into each 1 quart jar.

Attach the following directions to the jar: Preheat oven to 375 degrees F (190

degrees C). In a medium bowl, beat 2 eggs and 1 teaspoon of vanilla until well

blended. Add entire contents of the jar to the bowl, stir until combined. Drop by

teaspoonfuls onto cookie sheet and bake in the preheated oven for 10 to 12 minutes.

This recipe makes about 2 dozen.

MEXICAN FIESTA DIP MIX

This is an unusual Southwestern dip mix that can be given in a small sombrero.

1/2 cup dried parsley

Page Gift Jar Recipes e 81 of 132

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.

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

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

Page Gift Jar Recipes e 82 of 132

until the mixture is smooth. Garnish with cinnamon sticks. For a frothier hot

chocolate, mix in a blender.

MICROWAVE FUDGE MOCHA MIX

1 package powdered sugar -- sifted (16 oz.)

1/2 cup cocoa

1/4 teaspoon salt

1 1/2 teaspoons instant coffee granules

1/8 teaspoons ground cinnamon -- up to 1/4

Combine all ingredients; store in an airtight container until you want to make

fudge. Great for gift giving. Place microwave mocha fudge mix in a 2 quart glass

bowl; add 1/2 cup butter or margarine. Microwave on High, uncovered, 2 to 3

minutes; stir until smooth. Stir in 1/4 cup milk, 1 teaspoon vanilla extract and 1

cup chopped pecans. Pour mixture into an 8" square baking dish. Refrigerate until

firm; cut into squares. Store in refrigerator. Yield: 1 1/2 pounds.

MINESTRONE SOUP MIX

1/2 cup dried onion flakes

1/2 cup dried celery flakes

1/4 cup dried parsley flakes

2 tablespoons dried whole marjoram

1 teaspoon garlic powder

1 teaspoon freshly ground pepper

1/2 cup beef flavored bouillon granules

1 pound dried navy beans

1 pound dried kidney beans

2 cups elbow macaroni

Combine first 6 ingredients; divide into 4 gift packages. Add 2 tablespoons

bouillon granules to each package. Label and seal. Combine navy beans and kidney

beans; divide into 4 gift packages. Label and seal. Place 1/2 cup macaroni into 4

gift packages. Label and seal. Present 1 package herb mix, 1 package bean mix and 1

package macaroni with recipe for minestrone soup. Yield: 4 gift packages.

MINESTRONE SOUP

1 pkg. beans for minestrone soup mix

Page Gift Jar Recipes e 83 of 132

1 pkg. spices for minestrone soup mix

macaroni pkg for minestrone soup mix

2 cans whole tomatoes

3 lb. browned ground beef

Soak beans overnight in about 4 quarts of water. Cover, simmer 2 to 3 hours. Add

spices, beef and tomatoes. Cook another 30 minutes. Add macaroni. Cook until

tender. Season with salt to taste.

MOLASSES COOKIE MIX

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 ungreased cookie

sheets. Bake for 9 to 11 minutes. Cool on wire racks.

Page Gift Jar Recipes e 84 of 132

MUFFINS

3 cups Master Mix

Attach this to the Jar:

1 egg, beaten

3 to 4 tablespoons sugar

1 cup water

1 teaspoon flavoring

such as vanilla or lemon

Combine Master Mix and sugar in a bowl. Blend egg and water; add to Master Mix and

sugar. Stir gently, just until dry ingredients are moistened. Fill well greased 2

1/2" muffin pans 2/3 full. Bake in a 400oF oven for 20-25 minutes. Makes about one

dozen muffins.

To make six muffins, half ingredients, but use one whole egg.

Variations:

Apple:

Add 3/4 cup chopped, peeled apples and 1/2 teaspoon cinnamon to muffin batter.

Bran:

Reduce to 2 1/2 cups and add 1/2 cup unprocessed bran flakes to dry ingredients.

Blueberry:

Add 1/2 cup drained canned, fresh or frozen defrosted blueberries to batter.

MUFFIN MIX

8 c Unbleached All-purpose Flour

1/3 c Baking Powder

1 c Vegetable Shortening

2/3 c Sugar

1 tb Salt

In a large bowl, combine flour, sugar, baking powder and salt. With a pastry

blender, cut shortening into dry ingredients until evenly distributed. Put in a

large airtight container. Label as MUFFIN MIX and store in a cool, dry place. Use

Page Gift Jar Recipes e 85 of 132

within 10 to 12 weeks. Makes about 10 cups of MUFFIN MIX.

MUNCHY CRUNCHY COOKIES

1 cup all-purpose flour

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup white sugar

3/4 cup packed brown sugar

1 cup cornflakes cereal

2 tablespoons flaked coconut

3/4 cup semisweet chocolate chips

1 cup rolled oats

In a 1 liter jar, mix flour, baking powder, baking soda, and salt. Pack down, and

add the remaining ingredients in the following order: sugar, brown sugar, cornflake

cereal, coconut, chocolate chips, oatmeal. Pack down after each ingredient.

Decorate jar, and attach a label with the following:

Munchy Crunchy Cookies

1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, stir together

1/2 cup melted butter, 1 egg, and 1/4 teaspoon of vanilla. Add entire contents of

the jar, and mix well. Roll dough into 2 inch balls, and place onto an ungreased

cookie sheet. 3. Bake for 10 to 12 minutes in preheated oven. Cool on wire racks.

Makes 30 cookies.

NORTH POLE CANDIED PECANS

1 pound pecan halves

2 tablespoons water

1 egg white

1 tablespoon cinnamon

1 teaspoon salt

Mix together in bowl: 2 tbsp. water and egg white Mix together in separate bowl: 1

tbsp. cinnamon 1 tsp. salt Wet the pecans with egg white and water with a slotted

Page Gift Jar Recipes e 86 of 132

spoon; fill spoon with pecans - dip into dry mixture and shake off excess. Place

pecans on cookie sheet. Bake at 250 degrees for 1 hour, making sure to check every

10 to 15 minutes. The pecans will stick unless you constantly check them and turn

them. These make a great teacher gift during the holidays.

OATMEAL CHOCOLATE CHIP COOKIES:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/4 cups rolled oats

1 chocolate bar, (5.5 ounce)

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup chopped nuts

1/2 cup semisweet chocolate chips

(Use a funnel that has a 2-inch opening, to layer nicely in jar.) With wire whisk,

mix flour, baking powder, and baking soda. Pour into jar, pack down level with

heavy object.

Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. Pack on top

of flour in jar. Add white sugar and pack down. Add brown sugar and pack down.

Layer chopped nuts on top of brown sugar.

Finish layering jar with mini or regular chocolate chips until even with the top

(no more than 1/2 cup).

Instructions to attach to jar:

Preheat oven to 375 degrees F (190 degrees C). Spoon chocolate chips and nuts into

small bowl, set aside.

Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or butter,

cream well. Add 1 egg and 1/2 teaspoon vanilla, mix well. Pour oatmeal and flour

mixture from jar into bowl, mix thoroughly.

Roll into walnut size balls, place on slightly greased cookie sheet 2 inches apart.

Bake for 8 to 10 min. Makes 3 dozen.

OATMEAL COOKIE MIX

3 cups all-purpose flour

1 1/2 teaspoons baking powder

Page Gift Jar Recipes e 87 of 132

1 1/2 teaspoons salt

3 cups brown sugar

2 cups rolled oats

1 1/2 cups shortening

In a large bowl, stir together the flour, baking powder, salt, brown sugar and

oats. Blend in the shortening so that it is fully absorbed. Store this mixture in

an airtight container at room temperature for up to 8 weeks in a cool dry place.

Prepare cookies from the mix using the following recipe. Use: 2 cups of cookie mix,

1 egg, beaten, 1 teaspoon vanilla and 1 cup of chocolate chips, coconut, raisins or

nuts. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheet. In a

large bowl, stir together the cookie mix, egg, vanilla and the additions of your

choice. Drop by rounded spoonfuls onto the prepared cookie sheet. Flatten slightly

with a fork. Bake for 8 to 10 minutes in the preheated oven. Cool on wire racks.

makes about 2 dozen.

OATMEAL CINNAMON COOKIE MIX

3 cups rolled oats

1 cup brown sugar

1 cup all-purpose flour

1/3 cup white sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

In a 1 quart jar, layer the ingredients in the following order: half of the oats,

half of the brown sugar, flour. Mix together the sugar, baking soda and cinnamon,

put on top of flour, then remaining brown sugar and remaining oats.

Screw on the lid and attach a tag with the following instructions: Preheat the oven

to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, beat 1 1/4

cups of butter with 1 egg and 1 teaspoon of vanilla until fluffy. Stir in the

contents of the jar. Drop cookies by rounded tablespoons 2 inches apart onto the

prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Cool on

cookie sheets for 1 minute before removing to wire racks to cool completely.

OATMEAL CURRANT SPICE COOKIE MIX

3/4 cup packed brown sugar

1/2 cup white sugar

3/4 cup currants

Page Gift Jar Recipes e 88 of 132

2 cups rolled oats

1 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

Mix together flour, ground cinnamon, ground nutmeg, baking soda and salt. Set

aside.

Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. It will

be a tight fit, make sure you firmly pack down each layer in place before adding

the flour mixture. Store in a cool dry place away from a heat source so

condensation and clumping does not occur.

Instructions to attach to jar: Oatmeal Currant Spice Cookies 1. Empty jar of cookie

mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 3/4 cup

butter or margarine softened at room temp. DO NOT USE DIET MARGARINE. Stir in one

egg, slightly beaten. Add in 1 teaspoon of vanilla. 3. Mix until completely

blended. You will need to finish mixing with your hands. 4. Shape into balls the

size of walnuts. Place on a parchment lined cookie sheets 2 inches apart. DO NOT

USE WAXED PAPER. 5. Bake at 350 degrees F (175 degrees C) for 11 to 13 minutes

until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to

baking racks to finish cooling. Makes 3 dozen cookies.

OATMEAL FRUIT COOKIE MIX

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.

Page Gift Jar Recipes e 89 of 132

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.

OATMEAL RAISIN SPICE COOKIES

3/4 cup firmly packed dark brown sugar

1/2 cup sugar

3/4 cup raisins

2 cups old fashioned 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 order given in a 1 quart ''wide mouth'' canning jar. It will

be a tight fit, make sure you firmly pack down each layer in place before adding

the flour mixture.

Instructions to attatch 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 temp.

1 egg, slightly beaten

Page Gift Jar Recipes e 90 of 132

1 tsp. vanilla

3.} Mix until completely blended. You will need to finish mixing with your hands.

4.} Shape into balls the size of walnuts.Place on a parchment lined cookie sheets

2'' inches apart DO NOT USE WAXED PAPER.

5.} Bake at 350% for 11 to 13 minutes until edges are lightly browned. Cool 5

minutes on baking sheet. remove cookies to baking racks to finish cooling. Makes 3

dozen cookies.

OLD BAY SEASONING

1 tbsp ground bay leaves

2 1/2 tsp celery salt

1 1/2 tsp dry mustard

1 1/2 tsp black pepper

3/4 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp ground ginger

1/2 tsp paprika

1/2 tsp red pepper

1/4 tsp ground mace (optional)

1/4 tsp ground cardamom (optional)

Layer the ingredients in a jar.

It's great also to season the flour for fried chicken, and on french fries

OLD FASHIONED SUGAR COOKIE MIX

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon salt

1 1/2 cups white sugar

In a medium bowl, stir together the flour, baking powder, baking soda and salt; set

aside. In a 1 quart large mouth jar, layer the sugar on the bottom and the flour

mixture on top.

Page Gift Jar Recipes e 91 of 132

Attach a tag with the following instructions: Ingredients: 1 cup butter, softened,

2 eggs, 1 teaspoon vanilla extract, 1/2 teaspoon lemon extract. Empty the contents

of the jar into a large bowl. Cut in 1 cup of softened butter until the mixture is

crumbly. In a separate bowl, beat 2 eggs, 1 teaspoon vanilla and 1/2 teaspoon of

lemon extract until light and fluffy. Pour into the dry ingredients and mix until

well blended. Cover bowl and chill for 1 hour. Preheat oven to 350 degrees F (175

degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in

thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches

apart onto cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until

edges begin to brown. You can decorate them with sugar before baking of frost after

baking. Makes 2 dozen.

ONION SOUP 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 jar. Store in cool, dry place.

Attach to jar:

1 Tbsp butter

4 cups cold water

Provalone cheese

Empty package into a pot and gradually stir in water and butter. Bring to boil,

reduce heat and cover. Simmer 20 minutes. Ladle soup into oven proof bowls,

sprinkle with croutons or toasted bread. Then add one slice provalone 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.

ORANGE SLICE COOKIE MIX

3/4 cup white sugar

1/2 cup packed brown sugar

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

Page Gift Jar Recipes e 92 of 132

1 1/2 cups orange slice candies -- quartered (10 ounce package)

Mix together flour, baking powder and baking soda. Set aside. Layer ingredients in

order given in a quart sized "wide mouth" canning jar. Press each layer firmly in

place. Add the orange candies last. It will be a tight fit.

Attach these directions to jar:

Orange Slice Cookies

Remove orange slice candy from jar. Set aside. Empty remaining cookie mix into

large mixing bowl. Use your hands to thoroughly blend mix.

ADD: 1/2 cup butter or margarine, softened at room temperature.

DO NOT USE DIET MARGARINE.

Add 1 egg slightly beaten and 1 teaspoon vanilla. Mix until completely blended. You

may need to finish mixing with your hands. Mix in orange slice candy. Shape into

large sized balls.place 2 inches apart on sprayed baking sheets. Bake at 375

degrees F (190 degrees C) for 12 to 14 minutes until edges are lightly browned.

Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2

1/2 dozen cookies.

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.)--I 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

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.

TO COOK: 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.

Page Gift Jar Recipes e 93 of 132

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.

PANCAKES

2 cups Master Mix

Attach this to the Jar:

1 egg, beaten

1 1/4 cups water or milk

Combine all ingredients; stirring just enough to moisten dry ingredients.

Drop by spoonfuls onto a hot non-stick or greased griddle or fry pan. Turn when

bubbles appear on the surface of the cakes.

Cook until well browned. Makes about 12 to 16 pancakes.

For waffles add 1 tablespoon melted fat or oil to pancake mixture. Makes 4 small

waffles.

PASTA SOUP IN A JAR

1/2 Cup Macaroni

1/4 Cup Lentils, dry

1/4 Cup Mushrooms, dried and chopped

2 Tbs. Parmesan Cheese, grated

1 Tbs. Onion Flakes

1 Tbs. Chicken Soup Base

1 tsp. dried Parsley

1/2 tsp. Oregano

1 Dash Garlic Powder

Mix parmesan cheese, onion flakes, soup base, parsley, oregano, and garlic powder

together in a small bowl. In a one pint jar, layer ingredients in this order, Spice

mixture, macaroni, lentils, then mushrooms. Store with tightly sealed lid, until

needed. Use the following recipe to make soup, or place recipe on a card and attach

to your decorated soup mix jar to give as a gift:

Page Gift Jar Recipes e 94 of 132

Basic Pasta Soup

Combine contents of jar with 3 cups water, in a 2 quart saucepan. Bring to a boil,

then reduce heat. Cover and simmer 40 minutes or until lentils are tender, stirring

occasionally. Makes 4 servings.

PEANUT BUTTER AND CHOCOLATE CHIP COOKIE MIX

3/4 cup sugar

1/2 cup brown sugar

1 3/4 cups flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 cup peanut butter chips*

1/2 cup chocolate chips*

*or you can use 8 peanut butter cups, cut into pieces

Mix together the flour, baking powder and baking soda in a medium bowl. Set aside.

Layer ingredients in order given in a one quart canning jar. Press each layer into

place. It will be a tight.

Attach these directions to Jar:

Peanut butter and Chocolate Cookies

Sift out the chips and set aside. Empty remaining cookie mix into large mixing

bowl. Use your hands to thoroughly blend mix. Add 1/2 cup butter or margarine,

softened at room temperature. Add in 1 egg, slightly beaten, and 1 teaspoon

vanilla.

Mix until completely blended. Mix in chips or peanut butter cups.

Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets.

Bake at 375 degrees F for 12 to 14 minutes until edges are lightly browned. Cool 5

minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2

dozen cookies.

PEANUT BUTTER CHOCOLATE COOKIE MIX

1 cup packed brown sugar

1 1/2 cups packed confectioners' sugar

3/4 cup cocoa

Page Gift Jar Recipes e 95 of 132

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

In a separate bowl, mix together the flour, baking powder and salt.

Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Clean the

inside of the jar with a dry paper towel after adding the confectioners' sugar and

after adding the cocoa powder. Be sure to pack everything down firmly before adding

the flour mixture, it will be a tight fit. Store in a cool dry place away from a

heat source so condensation and clumping does not occur.

Instructions to attach to Jar:

Peanut Butter Cookies 1. Empty jar of cookie mix into large mixing bowl. Use your

hands to thoroughly blend mix. 2. Add: 1/2 cup butter or margarine, softened at

room temperature. DO NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut butter, 1

egg, slightly beaten, and 1 teaspoon of vanilla. 3. Mix until completely blended.

You will need to use your hands to finish mixing. 4. Shape into walnut sized balls

and place 2 inches apart on a parchment lined baking sheets. DO NOT USE WAXED

PAPER. Press balls down with a fork. 5. Bake at 350 degrees F (175 degrees C) for 9

to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then tranfer

to a cooling rack to finish cooling. Makes 3 dozen cookies.

PEANUT BUTTER COOKIE MIX IN A JAR

1 cup firmly packed dark brown sugar

1 1/2 cups firmly packed powdered sugar {Clean inside of jar with a dry paper towel

after this layer}

3/4 cup cocoa powder {Clean inside of jar with a dry paper towel after adding this

layer}

1 1/2 cups flour mixed with 1 tsp. baking powder and 1/4 tsp. salt

Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Be sure

to pack everything 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 stick butter or margarine, softened at room temp.

1/2 cup creamy peanut butter

1 egg, slightly beaten

1 tsp. vanilla

Page Gift Jar Recipes e 96 of 132

3. Mix until completely blended. You will need to use your hands to finish mixing.

4. Shape into walnut sized balls and place 2''inches apart on a parchment lined

baking sheets. DO NOT USE WAXED PAPER. press balls down with a fork.

5. Bake at 350* for 9 to 11 minutes until edges are browned. Cool 5 minutes on

baking sheet then transfer to a cooling rack to finish cooling. Makes 3 dozen

cookies

PEANUT BUTTER CUP COOKIE MIX

3/4 cup white sugar

1/2 cup packed brown sugar

1 1/3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

8 peanut butter cup candy -- (0.7 ounce) cut into 1/2 inch pieces

Mix together the flour, baking powder and baking soda. Set aside. Layer ingredients

in order given in a 1 quart ''wide mouth'' canning jar. Press each layer firmly in

place. It will be a tight fit. Add chopped peanut butter cups last.

Attach these directions to Jar:

Reese's Peanut Butter Cup Cookies

Remove peanut butter cups from jar. Set aside. Empty remaining cookie mix into

large mixing bowl. Use your hands to thoroughly blend mix. Add 1/2 cup butter or

margarine, softened at room temperature.

DO NOT USE DIET MARGARINE.

Add in 1 egg, slightly beaten, and 1 teaspoon vanilla. Mix until completely

blended. You will need to finish mixing with your hands. Mix in peanut butter cups.

Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets. Bake

at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are lightly

browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.

Makes 2 1/2 dozen cookies.

PEANUT BUTTER REFRIGERATOR COOKIES

2 cups Master Mix

1 egg, beaten

2/3 cup sugar

1/2 teaspoon vanilla

Page Gift Jar Recipes e 97 of 132

1 1/4 cups peanut butter

Combine Master Mix and sugar. With a fork blend in rest of ingredients. Shape into

rolls about 1 1/2" thick. Wrap in waxed paper and refrigerate until firm or until

needed.

Slice 1/4" thick and place on ungreased cookie sheet. Bake in moderate over (375oF)

for 10 to 12 minutes. Makes 3 to 4 dozen.

PECAN PIE MINI MUFFINS

1 cup packed brown sugar

1/2 cup plain flour

1 cup chopped pecans

Layer the above ingredients in a jar. Attach the following ingredients to the jar:

2/3 cup butter -- melted

2 eggs -- beaten

In a bowl, combine butter and eggs; stir in mix. Fill greased and floured miniature

muffin tins about 2/3 full. Bake at 350 degrees F for 20-25 minutes, or until

muffins test done. Remove muffins from tins immediately and cool on wire racks.

Makes 2 1/2 dozen.

PIZZA CRUST

1 1/3 cups Master Mix

2 tablespoons cornmeal

Attach this to the Jar:

1/3 cup water (about)

Combine Master Mix and cornmeal with enough water to make soft dough. Knead in bowl

12 times. Roll or pat out thin on a greased cookie sheet into an 11-or 12-inch

circle or into a rectangle. Turn up edges of dough. Bake in a 425oF oven for 8 to

10 minutes or until partially baked and starting to brown.

Filling

1 cup homemade or canned spaghetti sauce

4 ounces cubed or shredded mozzarella cheese or process cheese food

Grated parmesan or romano cheese (optional)

Spread spaghetti sauce over partially baked biscuit crust. Sprinkle with mozzarella

Page Gift Jar Recipes e 98 of 132

and then with some parmesan. Bake in a 375oF oven for 15 to 20 minutes or until

filling is hot and crust is brown. One-half pound of cooked seasoned ground beef,

drained, and 1 cup diced, raw or cooked vegetables may be added before the cheese

is sprinkled on if desired.

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.

'PIZZA HUT' STYLE DOUGH MIX

The secret ingredient here is baking powder. Extensive testing has revealed that

baking powder plus yeast in a pizza dough yields a chewy, tender crust. Baking

powder also produces a near-instant oven rise.

Page Gift Jar Recipes e 99 of 132

8 cups unbleached bread flour

4 cups unbleached all purpose flour

1 cup stone ground cornmeal

1/4 cup sugar

3 tablespoons salt

3 tablespoons baking powder

In a large bowl, whisk together bread flour, all purpose flour, cornmeal, sugar,

salt and baking powder very well. Store in jar.

INSTRUCTIONS TO ATTACH TO JAR:

To make pizza dough:

1 cup water

1 to 1 1/2 teaspoons fast-rise yeast

3 cups dough mix

2 tablespoons olive oil

Each batch makes 1 16-20 inch round pizza, or a 17 by 11 inch rectangle, or a

variety of smaller, free form individual pizzas.

If you like your pizza crisp, use the lesser amount of yeast. For a fluffier,

bready-like pizza, use the larger amount (and do not roll out too thin). Depending

on the yeast you choose (i.e. brands differ in performance as do fast or active dry

varieties), the fermentation may vary somewhat.

This dough can be kneaded by hand, in a mixer with a dough hook or in a bread

machine (on dough cycle, following manufacturer instructions). For the mixer, place

water in a bowl with yeast. Mix a moment and allow mixture to sit about five

minutes, to allow yeast to expand. Add pizza mix and oil, then knead, until smooth

and elastic on slow speed - about 5-7 minutes. Once dough is made, cover well with

oiled plastic (or refrigerate) and allow to rest one hour. Deflate before

proceeding.

Add sauce and toppings and bake until ready.

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

Page Gift Jar Recipes e 100 of 132

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.

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.

POUND CAKE BROWNIES

1 c Sugar

2 oz Unsweetened Chocolate; *

1 1/4 c Flour; Unbleached

1/2 t Baking Powder

1/2 c Nuts; Chopped

1/4 t Salt

Attach this to the jar:

Page Gift Jar Recipes e 101 of 132

3/4 c Butter Or Margarine;Softened

3 ea Eggs; Large

1 t Vanilla

Chocolate should be melted and cooled.

Cream butter and sugar; beat in eggs.

Blend in chocolate and vanilla.

Stir flour with baking powder and salt.

Add to creamed mixture; mix well.

Stir in nuts.

Spread in greased 9 X 9 X 2-inch baking pan.

Bake at 350 degrees F for 25 to 30 minutes. Cool.

If desired, sift powdered sugar over top. Cut into bars. Makes 24 brownies.

PUMPKIN BREAD

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 1/2 cup Master Mix

1/4 teaspoon ginger

Attach this to the Jar:

2 eggs

1/4 cup water

1/2 cup sugar

1 cup canned pumpkin or cooked, mashed pumpkin or squash

Beat eggs and sugar together in a bowl until well blended. Mix in soda, spices,

water and pumpkin. Add Master Mix and stir until dry ingredients are coated. Pour

into a greased 9x5x3-inch loaf pan. Bake in 350oF for 45-55 minutes or until brown.

PUMPKIN PIE SPICE

1/4 cup ground cinnamon

Page Gift Jar Recipes e 102 of 132

1/8 cup ground ginger

1 Tablespoon nutmeg

1 Tablespoon ground cloves

Mix all ingredients together, and store in cool, dry place.

PUMPKIN SPICE CAKE IN JARS

1 c Seedless Raisins

1 c Walnuts

2 c All-Purpose Flour

2 ts Baking Soda

1/4 ts Baking Powder

1/2 ts Salt

2 ts Ground Cloves

2 ts Ground Cinnamon

1 ts Ground Ginger

4 Eggs

2 c Granulated Sugar

1 c Salad Oil

16 oz Canned Pumpkin

Preheat oven to 325-degrees.

Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400), lids and rings

by boiling them for 10 minutes. Leave the lids and rings in the hot water until

you're ready to use them; remove jars and allow the jars to air-dry and cool.

Prepare the batter in the meantime.

Using a pastry brush, brush the inside of the cooled jars with shortening (DO NOT

use Pam or Baker's Secret); set aside.

Coarsely chop the raisins and walnuts; set aside. Sift together the flour, baking

soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl. Add raisins

and walnuts; toss to lightly combine.

In another large bowl, beat eggs at high speed until thick and yellow (2-3

minutes). Gradually beat in the sugar until thick and light. At low speed, beat in

the oil and pumpkin; blend well. Gradually stir in the flour mixture until well

blended.

Page Gift Jar Recipes e 103 of 132

Divide among the 8 canning jars (should be slightly less than 1/2 full. Wipe the

sides of the jar off (inside/ outside) in case you slop or it'll burn. Place jars

onto a cookie sheet or they'll tip over.

Bake 35 to 40 minutes or until a pick inserted into the center of each jar comes

out clean. Have your lids and rings ready. Take one jar at a time from the oven;

place a lid and ring on and screw down tightly. Use HEAVY-DUTY mitts--the jars are

HOT! Place the jars onto your counter top too cool. You'll know when they've

sealed, you'll hear a plinking sound

QUICK MUFFIN MIX

2 1/2 cups all-purpose flour

2 1/2 cups whole wheat flour

1 cup wheat bran cereal

1 cup quick-cooking oats

1 1/2 cups sugar

2 tablespoons baking powder

2 teaspoons salt

Combine all ingredients in a large airtight container. Store at room temperature

until ready to use. Stir well before measuring for the muffin recipe. Yield:about 6

cups.

QUICKIE MIX & MUFFIN RECIPE

2 Teaspoons Cream of tartar

3 1/2 Cups All purpose flour

1 Teaspoon Baking soda

1 Tablespoon Baking powder

1 1/2 Cups Instant nonfat dry milk

1 Tablespoon Salt

2 1/4 Cups Vegetable shortening

In large bowl, sift together all the dry ingredients. Mix well. Cut in shortening

until evenly mixed. Mixture will look like cornmeal. Put in a large airtight

container. Make 13 cups of mix. Use within 10 - 12 weeks.

Whole Wheat Mix:

4 1/4 c all purpose flour and 4 1/4 c. whole wheat flour instead of 8 1/2 c all

purpose flour.

Page Gift Jar Recipes e 104 of 132

Increase baking powder to 5 tablespoons.

Recipe for "Quickie Mix" Raisin Muffins

2 1/2 Cups "Quickie Mix" (see recipe)

1 Tablespoon Sugar

2 Tablespoons Margarine -- softened

1/2 Cup Raisins

1/2 Cup Water

1 Egg

Preheat oven to 400~F. Combine "Quickie Mix" and sugar in a medium-size bowl; cut

in margarine with pastry blender until mixture is crumbly. Add raisins.

Beat water with egg in a 1 cup measure. Stir into "Quickie Mix" with fork just

until mixture is moistened. Batter will be lumpy. Spoon batter into greased mediumsize

muffin pan cups, filling each 3/4 full.

Bake in a preheated hot oven (400~F) for 20 minutes, or until lightly golden. Serve

warm. Yield: 8

RAISIN CRUNCH COOKIE MIX IN A JAR

1/2 cup white sugar

1/2 cup raisins

1 1/4 cups flaked coconut

1 cup cornflakes cereal, crumbled

3/4 cup packed brown sugar

1/2 cup quick-cooking oats

1 1/4 cups all-purpose flour mixed with: 1 teaspoon baking soda 1 teaspoon baking

powder

Layer the ingredients into a 1 quart canning jar in the order they are listed.

Press each layer firmly in place before adding next ingredients. it will be a tight

fit.

Attach a label with the following instructions: Preheat oven to 350 degrees F (175

degrees C). Empty the contents of the jar into a large bowl and use your hands to

blend thoroughly. Stir in 1/2 cup butter, 1 egg and 1 teaspoon of vanilla. Mix

until completely blended. You may need to use your hands. Roll dough into walnut

sized balls and place them 2 inches apart onto greased cookie sheets. Bake for 8 to

10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5

minutes before removing to a wire rack to cool completely.

Page Gift Jar Recipes e 105 of 132

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 an airtight container

Attach this to the Jar

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.

RANCH DRESSING MIX

Page Gift Jar Recipes e 106 of 132

15 Saltines

2 cups Dry minced parsley flakes

1/2 cup Dry minced onion

2 tablespoons Dry dill weed

1/4 cup Onion salt

1/4 cup Garlic salt

1/4 cup Onion powder

1/4 cup Garlic powder

Put crackers through blender on high speed until powdered. Add parsley, minced

onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion

salt, garlic salt, onion powder, and garlic powder. Put into container with tightfitting

lid. Store dry mix at room temperature for 1 year. Makes 42 1 tablespoon

servings.

RASPBERRY VINEGAR

4 cups white wine vinegar

1/2 cup sugar

2 cups ripe -- fresh raspberries

In a medium saucepan, combine vinegar and sugar; bring almost to a boil over low

heat, stirring constantly until sugar dissolves. Do not boil. Place the raspberries

in two 1 quart sterilized glass bottles and pour hot vinegar over them. Seal

bottles and shake slightly. Let stand at room temperature 48 hours. Strain through

several layers of cheese cloth into a clean jar. Seal tightly. Store for 2 to 3

weeks in a cool, dark place (do not refrigerate).

Pour this vinegar into a decorative decanter or bottle to make an attractive gift

for any occasion. Or enjoy it yourself with your favorite fruit salads and green

salads. To make an herb vinegar, follow the recipe but replace the raspberries with

your favorite fresh herb and omit the sugar.

RASPBERRY COCOA MIX

3 cups instant hot cocoa powder

1 pkg. unsweetened raspberry Kool-Aid

Blend well.

Use 2 heaping Tbsp. to 1-cup hot water.

RED HOT SPICED TEA

Page Gift Jar Recipes e 107 of 132

1 large jar Tang

2 cups sugar

1 package lemonade mix

1 cup instant tea

1 teaspoon ground cinnamon

1 teaspoon cloves

1/4 teaspoon ginger

1 small bag red hots

Mix all ingredients thoroughly. Store in airtight container. Add 1 rounded spoonful

to boiling water and stir. This recipe can easily be doubled, tripled, quadrupled,

etc.

RICE PILAF MIX

1 cup long-grain, converted rice

Flavor Packet

2 tablespoons butter

2 1/2 cups hot water

Melt the butter in a heavy saucepan over medium heat. Saute the rice, stirring

constantly, until it takes on a translucent quality; do not let the kernels pop.

Slowly stir in the water, then the Flavor Packet; bring to a full boil; cover and

lower heat. Simmer 20 to 25 minutes, or until nearly all of liquid is absorbed and

the rice looks just a bit too moist to serve. Turn off heat and let stand for 10

minutes before uncovering and serving.

Each recipe makes one flavor packet. Also, these recipes are meant for bouillon

cubes that mix with 8 oz. of water. If you prefer to substitute bouillon cubes that

mix with 6 oz. of water, or powder, you will need to figure the differences

accordingly. Three 8 oz. cubes equal four 6 oz. cubes.

RICE PILAF (CHICKEN)

3 chicken bouillon cubes, crushed

1/4 teaspoon parsley flakes

3 dashes pepper

RICE PILAF (BEEF)

3 beef bouillon cubes, crushed

Page Gift Jar Recipes e 108 of 132

3 dashes pepper

RICE PILAF (ONION)

3 onion or beef bouillon cubes, crushed

2 teaspoons dried minced or chopped onion

3 dashes pepper

RICE PILAF (MUSHROOM)

3 chicken or beef bouillon cubes, crushed

2 tablespoons dried mushroom slices, in bits

3 dashes pepper

RICE PILAF (CELERY)

3 chicken bouillon cubes, crushed

3 tablespoons dried celery flakes

3 dashes pepper

RICE PILAF (CURRY)

3 chicken bouillon cubes, crushed

1 teaspoon curry powder

RICE PILAF (SAFFRON)

3 chicken bouillon cubes, crushed

1 pinch saffron

1 pinch turmeric

RICE PILAF (ORIENTAL)

3 chicken bouillon cubes, crushed

1 onion bouillon cube, crushed

2 teaspoons dried celery flakes

2 teaspoons dried mushroom slices, in bits

1 teaspoon dried minced onion

dash of powdered ginger

Page Gift Jar Recipes e 109 of 132

* add several dashes soy sauce to cooking water

RICE PILAF (SPANISH)

3 chicken bouillon cubes, crushed

2 tablespoons dried green pepper flakes

2 tablespoons dried minced onion

dash of chili powder

* add 2 tablespoons tomato paste to cooking water

RUSSIAN TEA MIX

27oz. Tang

6oz. sweetened lemonade mix

1 cup sugar

1 cup instant tea

1/2 teaspoon cloves

1/2 teaspoon cinnamon

Note: I use whole cloves and stick cinnamon instead of the ground forms listed in

the recipe. Also the whole spices can be removed from the cup. Ground spices tend

to not dissolve.

Mix and store in an air-tight container. Use 1 teaspoon of mixture for a small cup

of hot tea. Remember to pour hot water in the cup!

SALAD VINEGAR

1 bottle cider vinegar

1 bottle wine vinegar

1 cup balsamic vinegar

1 cup fresh thyme

1 cup fresh basil

1 cup fresh parsley

1 cup fresh oregano

5 cloves peeled garlic -- crushed, up to 6

Page Gift Jar Recipes e 110 of 132

Wash and sterilize a one-quart jar. Pack in washed herbs tightly Add crushed

garlic. Pour in vinegars to fill. Seal top with Sarah wrap with heavy rubber band.

Stand in the sun for 4 to 6 weeks. Strain through cheese cloth. Discard herbs and

garlic. In washed and sterile bottle pour in vinegar. Add a sprig of fresh herb of

your choice: dill, thyme, basil, parsley, etc. Give as gift. Remember to keep one

for yourself.

SAND ART BROWNIES

1 teaspoon soda

1/2 teaspoon salt

1/2 cup flour -- (plus 1/8 cup for high altitudes)

1/3 cup cocoa

1/2 cup flour

2/3 cup brown sugar

2/3 cup white sugar

1/2 cup semi sweet chocolate chips

1/2 cup vanilla chips

1/2 cup walnuts

Decorate jar and present with this gift tag:

Sand Art Brownies Combine contents of jar with: 3 eggs 1 tsp vanilla 2/3 cup

vegetable oil Pour in to greased pan and Bake at 350 degrees 7x11 pan 32-37 minutes

9x9 pan 27-32 minutes

SANTA'S SPICED WALNUTS

1/4 cup water

1 cup sugar

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1 teaspoon cinnamon

1 pound bag walnuts

In a large skillet put water, sugar and spices. Allow to boil and thicken. Put

walnuts in pan and coat them with mixture. Spread out on a flat surface, separate

and let them cool. Great for a holiday gift.

SCOTTISH SHORTBREAD MIX

Page Gift Jar Recipes e 111 of 132

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.

SEASONED SALT

2 tablespoons pepper

1 tablespoon chicken bouillon powder

1 teaspoon onion salt

1 teaspoon onion powder

1 tablespoon garlic salt

1 teaspoon cumin powder

1 teaspoon dry marjoram leaves

1 tablespoon minced parsley

1 teaspoon paprika

1/2 teaspoon curry powder

1 tablespoon chili powder

1/3 cup salt

Mix all ingredients together thoroughly, or put all ingredients in 1 quart

mayonnaise jar with tight fitting lid, shaking until well blended Keep at room

temperature. Use within 3 months . Makes about 1 cup.

Page Gift Jar Recipes e 112 of 132

SEASONING BOUQUET

1 teaspoon thyme

1 1/2 teaspoons oregano

2 teaspoons paprika

2 teaspoons dry mustard

1/4 teaspoon dill weed

1 teaspoon coarse salt

1 1/2 teaspoons garlic powder

1 teaspoon curry powder

1/2 teaspoon onion powder

Mix well and store in airtight jar. Shake well before using. This is good in

vegetable soups and salads. Mix with mayonnaise for a sandwich spread. Good in

deviled eggs. Great gift idea.

SELF-CRUST SPINACH-CHEESE PIE

Paprika

1 1/2 cups lowfat cottage cheese

3 eggs

1/2 teaspoon salt

1 (10 ounce) pkg frozen, chopped spinach, defrosted

1/4 teaspoon nutmeg

3 tablespoons grated onion or 1 tablespoon onion powder

2/3 cup Master Mix

Grease well a 9" pie plate; sprinkle paprika on bottom and sides. The paprika helps

the soft, self crust to brown.

In a bowl, beat with a fork the eggs, salt, nutmeg and onion until blended. Stir in

cottage cheese and spinach. Blend in the Master Mix.

Pour batter into prepared pie plate. Bake in preheated 350oF oven for about 45

minutes until a knife inserted 1" from center comes out clean. Remove from oven and

let stand for 10 minutes before cutting. Makes 6 servings.

Page Gift Jar Recipes e 113 of 132

SKILLET COOKIES

1 c. chopped dates (I used 10 ounces)

1 c. sugar

2 c. Rice Krispies

3/4 c. pecans

1 c. coconut

Add sugar and dates to jar. Place rice krispies and pecans in separate plastic wrap and place in jar on top of sugar

and dates.

Attach to the jar:

3 tbsp. butter

1 egg, well beaten

1/2 tsp vanilla

Mix sugar, dates, butter and egg in heavy skillet. Melt over low heat - cook for about 5 minutes on low, until

bubbly. Turn off fire and add vanilla, Krispies and pecans. When cool enough to handle, roll into small balls and

roll in coconut.

SNICKERDOODLE MIX

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

Page Gift Jar Recipes e 114 of 132

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.

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.

SNOW CAPS

Snowcaps

1 c. all-purpose flour

1 1/2 tsp. baking powder

1/2 c. sugar

Combine flour and baking powder. Mix in sugar. Pour in jar.

Attach to the jar:

1 (3 oz.) pkg. light cream cheese

1/4 tsp. lemon flavoring

Page Gift Jar Recipes e 115 of 132

1 c. powdered sugar

1/2 c. margarine

Beat margarine and cream cheese together with mixer; add flavoring and beat until fluffy. Add flour mixture from

jar and beat until well mixed. Chill overnight. Shape into 1 inch balls; place on an ungreased cookie sheet. Bake in

a 350 degree oven for 12-15 minutes. Remove and cool slightly. In a plastic bag pour powdered sugar and shake

a few cookies at a time. Makes about 36. Recipe can be doubled.

SPECIAL BUTTERSCOTCH CHIP COOKIES

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.

SPICED ALMONDS

sugar

garlic salt

hot shot pepper blend

ground cumin

Page Gift Jar Recipes e 116 of 132

chili powder

1 whole almonds with skins

Layer the ingredients in a jar.

Attach to the jar:

Egg white

Beat 1 egg white in small bowl until frothy. Add 4 tsp. sugar, 3 tsp. Garlic Salt,

2 tsp. Hot Shot! Pepper Blend, 2 tsp. ground Cumin, 1 tsp. Chili Powder, and 1

pound whole almonds with skins. Stir to coat almonds evenly and place almonds in

single layer in greased, shallow baking pan. Bake in 275øF oven 40 minutes,

stirring every 10 minutes. Remove from oven and set aside to cool. Store in

airtight container up to 3 weeks.

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

Page Gift Jar Recipes e 117 of 132

and bake for 1 hour & 10 minutes, or until a toothpick inserted into the center

comes out clean. Cool; remove from the cake pan.

SPICED CIDER

2 quarts apple cider

1 teaspoon whole cloves

1 teaspoon allspice

3 sticks cinnamon

Unpeeled lemon -- thinly sliced

Sugar

Simmer all ingredients together. Serve hot. Remove all spices and refrigerate any

leftovers. Delicious reheated. Give a basket, lined with artificial spruce

cuttings, and the ingredients for making this cider, along with two Christmas mugs.

Tie a big bow around the cinnamon sticks and tie them to the handle, put a piece of

ribbon through a copy of this recipe and tie it to the handle. An orange pomander

ball and a couple wooden apples could also be added. If this gift is going to

someone extra special, use napkins, placemats or both to replace all or part of the

spruce cuttings. Your friends will remember you all year, each time they use them!

SPICED CRANBERRY CIDER MIX

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

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 slicey.

Page Gift Jar Recipes e 118 of 132

SPICED PECANS

2 tablespoons brown sugar

1 cup less 2 tbsp. sugar

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/8 teaspoon salt

1/2 cup water

1 tablespoon white Karo syrup

1 tablespoon butter

2 cups pecan halves

In pot mix together sugars, spices, water and Karo syrup. Heat on medium-low to

soft ball stage (236 degrees). Add butter and pecan halves and cook 1 minute

longer. Remove from heat. Stir until mixture loses its shininess. Pour onto waxed

paper before mixture becomes sugary. With 2 forks separate the pecan halves while

still warm. Cool. Enjoy!

SPICED TEA

1 c instant tea

1 c sugar

1 c Tang

2 T cinnamon

1 T clove

1 t nutmeg

1-2 t red pepper

1 scoop lemonade drink mix

Layer ingredients in jar. The red (cyan) pepper REALLY helps break up chest

congestion. You can omit it if you'd like.

Attach to the jar:

Combine mix and hot water and enjoy!

SPICED TEA MIX

Page Gift Jar Recipes e 119 of 132

1 (9 oz.) jar powdered orange breakfast drink mix

1 (4 oz.) jar lemon flavored ice tea mix

1-1/2 c. sugar

2 tsp. cinnamon

2 tsp. ground cloves

1 tsp. ground ginger

Mix drink mix, sugar and spices. Label and store in tightly covered container at

room temperature, no longer than 6 months.

Attach to the jar:

For each serving mix 3 teaspoons spiced tea mix and 1 cup boiling water in mix

until mix is dissolved. Garnish each with a twist of lemon or orange peel and a

cinnamon stick if desired. Makes about 5-1/4 cups mix.

SPICED TEA SACHET

Cheesecloth

1 tea bag

1 cinnamon stick, crushed

6 whole cloves, crushed

1 strip (4 inches) fresh orange rind (or 1/2 tsp dried) string

Cut two 4-inch squares of cheesecloth; place 1 on top of other. Place tea bag,

cinnamon, cloves and orange rind on top. Pull up corners and tie into bundle with

string. Place in mug, jar or basket. Makes 1 sachet, enough for 1 cup tea.

If you use fresh orange rind, let the sachets air-dry for two days before sealing

them in containers.

SUGAR COOKIE MIX

1 cup butter softened

1/2 cup shortening

6 cups all-purpose flour

1 Tablespoon baking powder

1 Tablespoon salt

Page Gift Jar Recipes e 120 of 132

In a small mixing bowl combine butter and shortening. In a large bowl combine

remaining cookie ingredients. Using a pastry blender, two knives or a food

processor cut shortening mixture into flour mixture til like fine meal. Store in

air tight container in fridge til time to use.

Attach instructions to jar:

Sugar cookies:

combine 2 cups of mix with 2/3 cups sugar

1 teaspoon of vanilla

2 Tablespoons of milk

1 egg.

Roll on floured surface with floured pin to 1/8" thickness. Cut shapes and bake at

400 degrees on a lightly greased cookie sheet for 5-8 minutes, or until lightly

browned on edges. Sprinkle with colored sugar before baking if desired or frost and

decorate when cooled. 3 1/2 dozen cookies.

Colored sugars:

1/4 cup sugar

2 drops food coloring -- any shade

in a jar combine sugar with 2-3 drops of color. Cover tightly and shake till

blended.

SUGAR AND SPICE MIXED NUTS

1 egg white

1 tbsp water

1/2 cup granulated sugar

1 tsp each cinnamon and ginger

1/2 tsp nutmeg

1/2 tsp salt

3 cups mixed nuts

Line baking sheet with parchment paper or lightly greased foil; set aside.

In bowl and using fork, beat egg white with water until foamy. In small bowl,

combine sugar, cinnamon, ginger, nutmeg and salt. Add nuts to egg white mixture;

stir to coat. Sprinkle with sugar mixture; stir to coat. Spread in single layer on

prepared baking sheet.

Page Gift Jar Recipes e 121 of 132

Bake in 275 F (140 C) oven for about 1 hour or until nuts are toasted. Using wooden

spoon, break up clumps. Let stand on sheet on rack for 15 to 30 minutes or until

cooled completely; transfer to airtight container. (Nuts can be stored at room temp

for up to 5 days.)

SUGARED GOOBERS

2 cups raw peanuts

1 cup granulated sugar

1/2 cup water

In heavy saucepan or fry pan combine nuts, sugar and water. Place over medium heat;

cook and stir until mixture crystalizes and coats nuts. (Crystalization occurs

suddenly after it reaches a particular turning point so be prepared.) Spread coated

nuts on buttered cookie sheet and sprinkle lightly with salt. (Transfer nuts with

slotted spoon or turner to avoid loose granules.) Bake at 300 degrees for 15

minutes; turn or stir nuts and bake for an additional 15 minutes. Cool and store in

covered container or Ziplock bags. I include gift containers of these nuts in my

Christmas baskets.

SUPER SPICED PECANS

3 tablespoons butter

3 tablespoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon garlic powder

1/4 teaspoon cayenne

1 dash bottled pepper sauce

1 pound pecan halves

In heavy skillet, melt butter. Stir in seasonings. Add pecans; toss until nuts are

well coated. Place at 300 degrees for 20 to 25 minutes, stirring often until nuts

are brown and crisp. Yields: 4 cups

SWEDISH NUTS

1 cup sugar

1 cup pecans

1 cup cashews

1 cup walnuts

Page Gift Jar Recipes e 122 of 132

1/2 cup whole almonds

1/2 cup butter

2 egg whites

1/2 teaspoon salt

Add sugar and salt to egg whites. Beat till stiff peaks form and very stiff and

thick. Fold nuts into meringue. Melt butter in 13X9X2-inch pan. Stir mixture into

melted butter. Bake at 325 degrees F for at least 30 minutes. Stir every 10 minutes

during baking, until no butter remains in pan and nuts are dark and crisp. Remove

from pan immediately. This sounds like a lot to do, but these are so tasty, you'll

wonder why you didn't fix them sooner. Warning, they won't last long!

SWEET PICKLED CARROTS

2 pounds Carrots -- peeled

1 cup Sugar

2 cups Vinegar

1 1/2 cups Water

1 teaspoon Salt

1 Cinnamon stick

1 tablespoon Mixed pickling spice

Serve these sweet-and-sour nibbles as cocktail food or give jars of them to

friends. Cook carrots in boiling water until crisp-tender. Drain. Cut carrots into

3-inch-long sticks and pack upright in small hot sterilized jars. Combine sugar,

vinegar, water and salt in saucepan. Tie cinnamon stick and pickling spice in

cheesecloth bag and add to vinegar mixture. Boil 5 to 8 minutes. Fill jars with

boiling syrup, leaving 1/2-inch head space. Adjust lids and process in boiling

water bath 30 minutes.

TACO MIX

2 tsp. instant minced onion

1 tsp chili powder

1/2 tsp. cornstarch

1/2 tsp. crushed red pepper

1/2 tsp. instant minced garlic

1/4 tsp. dried oregano leaves

Combine all ingredients. Place on six-inch square aluminum foil and fold to seal.

Page Gift Jar Recipes e 123 of 132

repeat recipe to make as many packages as you need. One recipe is enough seasoning

for 1lb. of hamburger. When you're ready to make tacos, brown one pound of

hamburger with the taco seasoning mix. Serve with taco shells, letttuce and tomato.

THAT MUSTARD

1 1/2 ounces dry mustard

1/2 cup white vinegar

1/2 teaspoon turmeric

3/4 teaspoon salt

1/4 teaspoon mixed Italian spices

1 cup sugar

2 eggs

Mix first 5 ingredients and put in small saucepan. Add sugar and eggs and cook over

low heat until thickened. Cool. Keep in refrigerator. (Serve this hot, sweet

mustard with cocktail franks or cubes of cheese. Also good on sandwiches.)

"TO DIE FOR" HOT CHOCOLATE MIX

3 cups instant nonfat dry milk

2 cups semi-sweet chocolate chips (12 oz.)

Put 1 1/2 cups dry milk and 1 cup chips in food processor or blender, whirl until

finely ground. If using a blender, stop motor once to scrape mixture away from

blades; do not continue mixing after finely ground or the mixture may clump. Pour

into bag or jar, repeat with remaining half of milk and chips. Cover tightly. Use,

or store airtight up to 6 months. For each serving of hot chocolate, place 3

heaping tbsp. mix into a mug. Add 3/4 cup boiling water and stir until well

combined. Makes 4-5 cups mix, enough for 12-15 servings.

VARIATIONS:

Hot Mocha Mix: Add 1/2 instant coffee powder with the dry milk.

Orange-Cinnamon Mix: Thoroughly stir in with marshmallows 1 tbsp. grated orange

peel and 2 tsp. cinnamon.

Butterscotch or Peanut Butter Mix: Decrease chocolate chips to 1 cup and add 1 cup

peanut butter or butterscotch chips.

Malted Milk Hot Chocolate: Instead of using all dry nonfat milk, substitute 1/2 of

the nonfat dry milk with malted milk powder.

Mint Chocolate: substitute mint chocolate chips

Page Gift Jar Recipes e 124 of 132

Raspberry Chocolate: substitute raspberry chocolate chips

Milk chocolate: substitute milk chocolate chips

TORTILLAS

1 cup Master Mix

1/2 cup warm water (about)

1 cup flour

Combine and flour. Add enough warm water to make a soft dough. Knead in the bowl or

on a floured surface for 2 to 3 minutes or until smooth and elastic.

Form into 1" balls. Cover balls and let rest for 10 minutes.

Roll each ball out between plastic wrap or on a floured surface to form 5" circles.

Bake on a moderately hot non-stick or lightly greased griddle or frying pan.

Cook each tortilla on one side for 15 seconds; turn and bake on second side until

lightly browned.

Turn again to brown first side. Makes 8 tortillas.

TRAIL MIX COOKIE MIX

1/2 cup packed brown sugar

1/2 cup white sugar

3/4 cup wheat germ

1/3 cup quick cooking oats

1 cup raisins

1/3 cup packed flaked coconut

1/2 cup all-purpose flour

1 teaspoon baking powder

Layer ingredients in order given in a quart wide mouth canning jar. Mix the flour

together with the baking powder. Press each layer firmly in place, it will be a

tight fit.

Attach directions to jar:

Trail Mix Cookies

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

mix. Add: 1/2 cup butter or margarine, softened at room temperature.

Page Gift Jar Recipes e 125 of 132

DO NOT USE DIET MARGARINE.

Mix in 1 egg, slightly beaten and 1 teaspoon vanilla. Mix until completely blended.

You will need to finish mixing with your hands. Shape into walnut sized balls and

place 2 inches apart on a sprayed cookie sheets. Bake at 350 degrees F (175 degrees

C) for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking

sheet. Remove cookies to racks to finish cooling.

Makes 2 1/2 dozen cookies.

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.

VANILLA PUDDING MIX

Page Gift Jar Recipes e 126 of 132

3 c Instant nonfat dry milk

1 ts Salt

3 c Cornstarch

1 Vanilla bean

Mix the dry milk, sugar, salt and cornstarch until the ingredients are will

blended. Cut the vanilla bean into several large pieces and stir them into the mix,

seeds and all. Store mix in an airtight canister or tightly covered jar.

Attach instructions to jar:

Vanilla Pudding

2 c Milk

1/2 c Pudding mix

Stir the mix in the canister before measuring out 1/2 cup mix into a saucepan. Add

2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a

boil. continue stirring for 1 minute, remove from heat, and pour into individual

serving dishes. Pudding will thicken further as it cools.

VARIATION:

For a richer tasting pudding, try cooking as directed after taking the pudding off

the heat, stir in an egg lightly beaten with 1/2 teaspoon Vanilla Bean Extract, and

1 Tablespoon sweet butter into the pudding. Cover and let sit for a minute or two,

uncover and stir, and then pour into the individual serving dishes.

VEGGIE RICE MIX:

4 cups uncooked long-grain rice

2 Tbsp instant vegetarian bouillon

2 tsp salt

4 tsp celery flakes

4 tsp onion flakes

4 tsp green pepper flakes

4 tsp red pepper flakes

Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1

1/2 cups mixture each into three 1 pint airtight containers. Label. Store in a

cool, dry place. Use within 6-8 months. Makes about 4 1/2 cups of Veggie Rice Mix.

Instructions to attach to jar:

Page Gift Jar Recipes e 127 of 132

Vegetarian Rice

1 1/2 cups Veggie Rice Mix

2 cups cold water

1 tbsp butter or margarine

Combine ingredients in a medium saucepan. Bring to a boil over high heat. Cover,

reduce heat and cook 15 minutes, until liquid is absorbed. Makes 4-6 servings.

VERY RICH HOT CHOCOLATE MIX

8 cups dry milk

1 pound instant chocolate drink, like Swiss Miss or Nestle's Quick

1 cup Cremora, Coffeemate, or Pream

4 heaping tablespoons powdered sugar

Mix the ingredients and put them into a plastic container or double plastic bag.

Attach to the jar:

Rich Hot Chocolate

Add 1/2 cup mix per cup of boiling water. Makes 24 cups

WARM SPICED CRANBERRY CIDER MIX

1/2 cup dried cranberries

12 cinnamon sticks

1/2 teaspoon crushed whole cloves

2 tablespoons whole allspice

In a small bowl, stir the cranberries and spices together. Store the

ingredients in a jar.

Attach to the jar:

Warm Spiced Cranberry Cider

Serves 12 to 14

2 quarts apple cider

Page Gift Jar Recipes e 128 of 132

1 quart water

1 package spiced cider mix

2 oranges

1/2 pint dark rum (optional)

In a large saucepan, combine the cider, water, and mix. Heat through but

do not boil. Add most of the orange slices, and rum (if using). Serve

warm, garnished with the remaining orange slices.

WHITE CHOCOLATE MACADAMIA COOKIE MIX:

1 1/4 cups white sugar

1/2 cup chopped macadamia nuts

3 1.4-ounce white chocolate candy, coarsely chopped

2 cups all-purpose 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.

Attach these directions to jar:

White Chocolate Macadamia Nut Cookies

Empty cookie mix into large mixing bowl. Use you hands to thoroughly blend mix.

Add: 1 stick butter or margarine, softened at room temp.

DO NOT USE DIET MARGARINE.

Add in 1 egg slightly beaten and 1 teaspoon of vanilla. Mix until completely

blended. You will need to finish mixing with your hands. It will take a while to

mix into a smooth dough. Shape into walnut sized balls and place 2 inches apart on

sprayed cookie sheets. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes

until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove to

racks to finish cooling.

Makes 2 1/2 dozen cookies.

WHITE CHOCOLATE OATMEAL COOKIES

1/2 cup white chocolate chips

Page Gift Jar Recipes e 129 of 132

1/2 cup crispy rice cereal

1 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup packed brown sugar

1/2 cup semisweet chocolate chips

1/2 cup rolled oats

1/2 cup white sugar

In a 1 quart jar, layer the ingredients in the order listed. Pack down firmly after

each addition.

Attach a tag with the following instructions:

White Chocolate Oatmeal Cookies

1. Preheat the oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream 1/2

cup margarine until light and fluffy. Mix in 1 egg and 2 tablespoons water. Add the

entire contents of the jar, and stir until well blended. Drop by rounded spoonfuls

onto an ungreased cookie sheet. 3. Bake for 10 to 12 minutes in preheated oven.

Remove from baking sheets to cool on wire racks. Makes 2 1/2 dozen.

WHITE CHOCOLATE-RAISIN COOKIE MIX

3/4 cup white sugar

1/2 cup packed brown sugar

1 cup Raisins

1/2 cup white chocolate chips

1 3/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

Mix together the flour, baking powder and baking soda.

Layer ingredients in order given in a quart size '' wide mouth '' canning jar.

Press each layer firmly in place making sure you really pack it down before you add

the flour mixture, it will be a tight fit but it will work. Store in a cool dry

place away from a heat source so condensation and clumping does not occur.

Page Gift Jar Recipes e 130 of 132

Attach instructions to the jar:

White Chocolate-Raisin Cookies

Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2.

Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET

MARGARINE Add 1 egg, slightly beaten and 1 teaspoon vanilla 3. Mix until completely

blended. You will need to finish mixing with your hands. 4. Shape into walnut sized

balls. Place 2 inches apart on a parchment lined cookie sheet. DO NOT USE WAXED

PAPER. 5. Bake at 375 degrees F (190 degrees C) 13 to 15 minutes until tops are

very lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to

finish cooling. Makes 2 1/2 dozen cookies.

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.

ZUCCHINI BREAD

2 eggs

1/4 cup water

2/3 cup brown sugar

2 1/2 cups Master Mix

1/2 teaspoon baking soda

1/4 cup chopped nuts (optional)

1 1/4 teaspoons cinnamon

Page Gift Jar Recipes e 131 of 132

1 teaspoon vanilla

1/4 cup raisins (optional)

1 1/2 cups shredded zucchini (leave the skin on)

Beat eggs and sugar together in a bowl until well blended. Mix in soda, cinnamon,

vanilla, zucchini and water. Add Master Mix and stir until dry ingredients are

coated. Fold in nuts and raisins. Bake at 350oF oven for 45 to 55 minutes or until

brown.

Page Gift Jar Recipes e 132 of 132