Bit
10-06-2004, 06:34 PM
52. HOT CHOCOLATE MIX
3 cups powdered milk
1/2 cup cocoa
3/4 cup sugar
Dash of salt
Sift the ingredients into a large bowl. Pack the mix into an airtight container.
Attach this to the Jar:
Hot Chocolate
Serves 1
4 tablespoons Hot Chocolate Mix
8 ounces boiling water
Marshmallows or whipped cream
Place the Hot Chocolate Mix into a mug. Pour in the boiling water. Stir until the Chocolate mix is dissolved. Garnish with marshmallows or whipped cream.
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53. HUSH PUPPY MIX
1 1/2 cups yellow corn meal
3/4 cups all-purpose flour
3 Tbsp. dried minced onion
1 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
1/4 tsp. ground red pepper
In a large bowl, combine all ingredients and mix well. Store in a resealable jar. Makes 2 1/4 cups mix.
Attach to Jar:
HUSH PUPPY MIX
To use: In a deep skillet, heat 1 1/2 inches of vegetable oil to 350 degrees. In a medium bowl, combine mix with 1 1/2 cups buttermilk and 1 beaten egg. Stir until well blended. Drop mixture by spoonfuls into hot oil. Fry until golden brown and thoroughly cooked through. Drain on paper towels and serve.
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54. INSTANT CAPPUCCINO MIX
1 c Instant Coffee Creamer
1 c Instant Chocolate Drink Mix -- powdered
3/4 c Instant Coffee Crystals
1/2 c Sugar
1/2 tsp Ground cinnamon
1/4 tsp Ground nutmeg
Combine all of the ingredients and mix well. Pour into jars.
Attach the following note to jar:
Instant Cappuccino Mix
Use about 3 tablespoons or 4 teaspoons per 6 oz cup of boiling water.
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55. INSTANT STUFFING MIX
3-1/2 cups unseasoned bread cubes
3 tablespoons dried celery flakes
1 tablespoon dried parsley flakes
2 teaspoons dried minced onion
2 teaspoons chicken bouillon granules
1/4 teaspoon poultry seasoning
1/4 teaspoon sage.
Place bread cubes in a jar . In a small plastic bag, combine celery flakes, onion, bouillon, poultry seasoning, and sage; mix well Tie bag shut and attach to jar of bread cubes. Yield: 1 gift
Instructions To Attach To Jar:
To prepare stuffing: In a saucepan over medium heat, bring 1 cup water, 2 tablespoons butter and contents of seasoning packet to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from heat; add bread cubes and mix gently. Cover and let stand for 5 minutes. Toss with a fork before serving.
Serving suggestions: add some sautéed mushrooms almonds and celery.
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56. JAMBALAYA MIX
Makes 1 1/2 Cups of Mix
1 cup raw long-grain rice
1 tablespoon instant minced onion
1 tablespoon green bell pepper flakes
1 tablespoon parsley flakes
1 bay leaf
2 teaspoons beef bouillon granules
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/4 - 1/2 teaspoon crushed red pepper
Place mix in a jar. Decorate and attach gift tag with the following
Recipe:
~JAMBALAYA~
1 1/2 cups Jambalaya Mix
3 cups water
8 oz can tomato sauce
1/2 cup cooked ham or smoked sausage
1/2 cup cooked shrimp
Combine first three ingredients and bring to a boil (in a 6 quart pot). Reduce heat to simmer, add ham or sausage and cook 20 minutes. Add shrimp and cook 5 minutes more. Remove and discard bay leaf.
Makes about 8 Cups
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57. JELL-O COOKIES IN A JAR
This makes beautiful little pastel colored cookies.
Mix well in big bowl with wire whisk:
1/2 cup sugar
1 (3 oz.) package Jell-O -- any flavor (orange, lemon, cherry)
1 tsp. baking powder
1 tsp. salt
2-1/2 cups flour
This makes about 4 cups mix, enough to fill a quart sized jar. To give as a gift, place the lid on the jar and cut a piece of fabric in a circle, that is several inches larger than the jar lid. Pinking shears make a nice edge. Secure the fabric to the lid with a rubber band. Attach the directions to the jar with a ribbon or raffia
Attach these directions for baking the cookies....
Mix 3/4 cup shortening,
2 eggs and
1 tsp. vanilla together in a bowl.
Add entire contents of jar. Mix well. Roll cookies into small balls. Place them on greased cookie sheets, then dip the bottom of a glass in sugar and press onto dough until flat. Bake at 350 for 7-10 minutes until done but not browned. Makes about 2- 1/2 dozen cookies.
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58. LAYERED FRIENDSHIP SOUP MIX IN A JAR
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1/2 cup uncooked long grain rice
1/2 cup alphabet macaroni or other small macaroni (Sealed in a plastic sandwich bag to make it easier for the recipient to get out of jar.)
In a 1 1/2-pint jar, layer the ingredients in the order listed. Seal tightly. Makes 1 batch Friendship Soup Mix.
Instructions to Attach to Jar:
"Friendship Soup Mix"
Ingredients:
1 pound ground beef
3 quarts water
1 (28-ounces) can diced tomatoes, un-drained
To prepare soup: Remove macaroni from top of jar and set aside. In a large saucepan or Dutch oven, brown beef; drain. Add the water, tomatoes and soup mix; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add reserved macaroni; cover and simmer for 15 minutes or until macaroni, peas, lentils and barley are tender. Makes 16 servings (4 quarts).
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59. LEMON PEPPER SEASONING MIX
Lemon pepper adds a piquant flavor when used on grilled meats.
1 cup ground black pepper
1/3 cup dried lemon peel
3 Tbsp. coriander seeds
1/4 cup dried minced onion
1/4 cup dried thyme leaves
Stir all the ingredients together and store in airtight jars.
Attach this to the Jar:
Grilled Lemon Chicken
Serves 4
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 tsp. Lemon Pepper Seasoning Mix
6 chicken cutlets
Preheat the broiler or BBQ grill. In a low, flat dish stir together the lemon juice, oil and Lemon Pepper Seasoning Mix. Add the chicken breasts, and marinate in the refrigerator for 30 to 45 minutes. Grill over hot coals or broil for 4 minutes on each side, or until done. Serve hot or at room temperature.
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60. LEMON POPPY-SEED CAKE MIX
This cake is delightful with its lemony flavor and the added crunch of poppy seeds.
1 1/2 cups sugar
3 cups cake flour
1 1/2 tsp. baking powder
1/4 cup poppy seeds
Combine all the ingredients in a large mixing bowl. Blend with a wire whisk. Store the mix in an airtight container.
Attach this to the Jar:
Lemon Poppy-Seed Cake
Serves 8
3/4 cup butter
6 eggs
1/3 cup milk
1 tsp. vanilla extract
1 tsp. lemon extract (not lemon juice)
Zest of 1 lemon
1 pkg. Lemon Poppy-Seed Cake Mix
Glaze:
1/2 cup sugar
1/2 cup lemon juice
Preheat oven to 350 degrees F. Butter an 8- to 9-cup Bundt pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating after each addition. Add the milk, extracts, and lemon zest. The mixture will look curdled. Add the Cake Mix, and continue to beat on medium speed for 3 to 4 minutes until mixture is smooth. Pour the batter into greased pan and bake for 45 to 55 minutes.
Glaze: Combine sugar and lemon juice in a small saucepan over medium heat, and bring to boil for 3 minutes. When cake is removed from oven, poke cake all over with a wooden skewer and brush glaze over cake. Let the cake stand for 1 hour and remove from pan to cool on a wire rack. Wrap the cake in plastic wrap.
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61. M&M's COOKIE MIX
1-1/4 cups sugar
1 cup M&Ms
2 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. Vanilla, mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375º for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2½ dozen.
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62. MEXICAN FIESTA DIP MIX
This is an unusual Southwestern dip mix that can be given in a small sombrero.
1/2 cup dried parsley
1/3 cup minced onion
1/4 cup dried chives
1/3 cup chili powder
1/4 cup ground cumin
1/4 cup salt
In a large bowl, combine the spices and store in an airtight container.
Attach this to the Jar:
Mexican Fiesta Dip
Makes 2 cups
3 Tbsp. Mexican Fiesta Dip Mix
1 cup mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt
In a medium mixing bowl combine the Dip Mix with the mayonnaise and sour cream. Whisk the mixture until smooth. Refrigerate for 2 to 4 hours. Serve with tortilla chips or fresh vegetables.
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63. MEXICAN HOT CHOCOLATE MIX
1/3 cup light brown sugar
3/4 tsp. ground cinnamon
1 1/2 tsp. powdered vanilla
1/4 cup cocoa
2 1/2 cups powdered milk
Combine and blend ingredients in a small bowl. Store in an airtight container.
Attach this to the Jar:
Mexican Hot Chocolate
Serves 6
3 cups water
Mexican Hot Chocolate Mix (to taste)
Cinnamon sticks for garnish
Heat the water to boiling and add the Mexican Hot Chocolate Mix. Stir with a whisk until the mixture is smooth. Garnish with cinnamon sticks. For a frothier hot chocolate, mix in a blender.
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64. MOLASSES COOKIE MIX
Soft, crinkle-coated with sugar, and spicy, these old-fashioned cookies are delightful.
2 cups all-purpose flour
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. allspice
1 tsp. ginger
In a large mixing bowl, combine all ingredients. Store the mix in an airtight container.
Attach this to the Jar:
Molasses Cookies
Makes 4 dozen cookies
3/4 cup butter or margarine, softened
1 egg
1/4 cup sulfured molasses
1 package Molasses Cookie Mix
Preheat oven to 375 degrees F. In large bowl, cream together the butter, egg, and molasses. Add the Molasses Cookie Mix and beat until smooth. Shape the dough into 1-inch balls; roll in granulated sugar & place 2 inches apart on un-greased cookie sheets. Bake for 9 to 11 minutes. Cool on wire racks.
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65. OATMEAL FRUIT COOKIES IN A JAR
1/2 cup packed brown sugar
1/4 cup white sugar
3/4 cup wheat germ
1 cup quick cooking oats
1/2 cup dried cherries
1/2 cup golden raisins
2/3 cup flaked coconut
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Mix the flour, baking soda and salt together. Starting with the brown sugar layer the ingredients in a 1 liter sized glass jar in the order given. Ending with the flour mixture.
Attach a card with the following directions:
Oatmeal Fruit Cookies
1. Preheat the oven to 350 degrees F (175 degrees C). Line one baking sheet with parchment paper.
2. Empty the contents of the jar into a large bowl. Using a wooden spoon blend the mixture until well combined.
3. Using you hands work in 1/2 cup softened butter or margarine until the mixture resembles coarse crumbs.
4. Beat 1 egg with 1 teaspoon vanilla and 1/4 cup milk. Still using your hands or a wooden spoon blend the egg mixture into the dough until well combined.
5. Drop teaspoon sized mounds 2 inches apart onto the prepared baking sheet.
Bake at 350 degrees F (175 degrees C) for 10 to 14 minutes or until the edges are lightly browned. Place cookies on a rack to finish cooling. Makes approximately 2 dozen cookies.
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66. OATMEAL RAISIN SPICE COOKIE MIX
3/4 cup packed brown sugar
1/2 cup sugar
3/4 cup raisins
2 cups uncooked quick oats
1 cup flour mixed with 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. baking soda
and 1/2 tsp. salt
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350º for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on cookie sheet; remove to wire racks to cool completely. Yield: 3 dozen.
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67. ONION SOUP OR DIP MIX
3 onion bouillon cubes, crushed
1 beef bouillon cube, crushed
2 tsp. cornstarch
1/3 cup instant onion flakes
2 dashes pepper
Put all ingredients in a small sandwich bag. Seal well and store in cool, dry place.
Label bag as follows:
Onion Soup: Empty package into a pot and gradually stir in 4 cups cold water and 1 Tbsp. butter. Bring to boil, reduce heat and cover. Simmer 20 minutes. Ladle soup into ovenproof bowls, sprinkle with croutons or toasted bread. Then add one slice provolone cheese. Briefly put bowls under a broiler to melt cheese. Serve. Makes 4 1-cup servings.
Onion Dip: Mix one package onion soup mix with 2 cups sour cream. Chill before serving.
Fill a large mason jar with any type of snacks for dipping (small snack crackers, pretzels, breadsticks, etc.). Attach package of dip mix to jar and decorate for gift-giving.
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68. ORANGE SLICE COOKIE MIX
3/4 cup sugar
1/2 cup packed brown sugar
1-3/4 cups flour mixed with 1 tsp. baking powder and 1/2 tsp. baking soda
1½ cups orange slice candies, quartered (wrap in plastic wrap)
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Remove candies from jar and set aside. Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Stir in orange candies. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375º for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2½ dozen.
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69. PALOUSE SOUP MIX
2-1/2 c. green split peas (16 oz. pkg.)
2-1/2 c. lentils (16 oz. pkg.)
2-1/2 c. pearl barley (16 oz. pkg.)
2 c. alphabet macaroni (8 oz. pkg.)--OR use brown rice instead
1 c. dried onion flakes (2 3/8-oz. pkgs.)
1/2 c. celery flakes (1 3/8-oz. pkg.)
1/2 c. parsley flakes (1 1/4-oz. pkg.)
Optional: 1-1/2 t. thyme AND/OR 1-1/2 t. white pepper
Mix all ingredients together. Store in a jar with a tight- fitting lid. Stir before using. Makes 10 c. of mix.
ATTACH TO JAR:
PALOUSE SOUP MIX: Combine 1 c. of soup mix with 4 c. of water or seasoned stock in large pan. Add 1 c. of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2 t. salt if desired.
MINESTRONE VARIATION: Combine 1 c. of soup mix with a 16-oz. can of stewed tomatoes, 2 to 3 c. water or stock, 1 chopped carrot, 1 to 2 chopped potatoes, and 1/2 t. basil. (Optional: 1 clove minced garlic). Bring to a boil. Reduce heat to low and cover pan. Simmer 45 to 60 minutes or until peas are tender. Add 1/2 t. salt, if desired.
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70. PANCAKE & WAFFLE MIX IN A JAR
2 cups dry buttermilk powder
8 cups flour
1/2 cup sugar
8 teaspoons baking powder
4 teaspoons baking soda
2 teaspoons salt
In a large bowl, combine all ingredients. Mix with fork until evenly distributed. Pour into a 12-cup jar with a tight-fitting lid (or may also be divided into smaller jars). Seal container. Label. Store in a cool dry place. Use within 6 months.
Attach the following to the jar:
PANCAKES:
1 egg, beaten
2 tablespoons vegetable oil
1 cup water, more if desired
1 1/2 cups Mix
In a medium bowl, combine egg, oil, and 1 cup water. With a wire whisk, stir in mix until blended. Let stand 5 minutes. Stir in additional water for a thinner batter. Preheat griddle according to manufacturer's directions. Lightly oil griddle. Pour about 1/3 cup batter onto hot griddle to make 1 pancake. Cook until edge is dry and bubbles form. Turn with spatula. Cook 35 to 45 seconds longer until browned on both sides. Repeat with remaining batter. Makes ten 4-inch pancakes
WAFFLES:
2 1/2 cups Mix
2 cups water
3 eggs, separated
4 tablespoons vegetable oil
Preheat waffle iron. In a large bowl, combine mix, water, egg yolks, and oil. Beat with a wire whisk until just blended. In a medium bowl, beat egg whites until stiff. Fold into egg mixture. Bake according to waffle iron instructions. Makes 3 or 4 large waffles
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71. PEANUT BUTTER COOKIE MIX
3/4 cup chopped salted peanuts
3/4 cup packed brown sugar
3/4 cup sugar
3/4 cup peanut butter chips
1-1/2 cups flour mixed with 1 tsp. baking soda and 1/4 tsp. salt
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1/2 cup creamy peanut butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350º for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 3 dozen.
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72. PINA COLADA JAR CAKES
1 can (20oz) unsweetened crushed pineapple
1 stick + 3 T unsalted butter, softened (11 Tbs)
3 1/2 cups light brown sugar, packed
4 eggs
1/2 cup dark rum
3 1/3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup coconut, sweetened flaked
Preheat oven to 325 degrees F. Before starting batter, wash 8 (1-pint) wide mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature. Generously grease inside of jars. Drain crushed pineapple for about 10 minutes in a colander, reserving juice. Puree drained pineapple in a food processor. Measure out 1 1/2 cups puree, adding a little juice if necessary to make 1 1/2 cups. Set puree aside. Discard remaining juice or reserve for another use.
With an electric mixer, beat together butter and half of brown sugar until light and fluffy. Beat in eggs, then remaining sugar. Beat in pineapple puree and rum and set aside. Sift together flour, baking powder, and baking soda. Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter. Stir in coconut. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in center of preheated oven. Bake 40 minutes. About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in hot water until they're used. When cakes are done, remove jars from oven. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool.
Makes 8 cakes.
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73. PIZZA DOUGH MIX
This is a gift for friends of all ages, whether a starving college student or a senior citizen--everyone loves pizza.
2 3/4 cups bread flour
1 package (1 Tbsp.) active dry yeast
2 tsp. salt
In a medium bowl, combine all the ingredients. Place the mix in an airtight container.
Attach this to the Jar:
Pizza
Makes 2 12-inch pizzas
1 package Pizza Dough Mix
2 Tbsp. olive oil
1 cup warm water
1 cup tomato sauce
1/2 cup grated mozzarella cheese
1/3 cup freshly grated Parmesan
1 tsp. crushed oregano
Place the Pizza Dough Mix in a large bowl & add the oil and water. Beat with a wooden spoon or dough hook until mixture forms a ball. Turn out onto a floured board and knead for 5 minutes. Transfer to a greased bowl and let the dough rise for 90 minutes. Divide the dough in half and pat into two 12-inch circles. For thin crust, fill and bake the pizzas now. For thicker crust, let pizzas rise 30 to 45 minutes. Top the pizza dough with tomato sauce, cheeses of your choice, crushed oregano, and olive oil drizzled over the pizzas. Preheat the oven and bake at 425 degrees F for 20 to 25 minutes.
Let stand 5 minutes.
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74. POTATO CHIP COOKIE MIX IN A JAR
1 cup white sugar
1 1/2 cups crushed potato chips
2/3 cup chopped pecans
2 1/2 cups all-purpose flour
1 teaspoon baking powder
In a small bowl, stir together the flour and baking powder. Layer ingredients in order given in a 1 quart "wide mouth" canning jar. It will be a tight fit. Press each layer firmly in place before adding next ingredient.
Decorate the jar and attach a tag with the following directions:
Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Add: 2 sticks butter, softened and 1 teaspoon vanilla. Mix until blended completely. Shape into balls the size of walnuts. Flatten. Bake at 350 degrees F (175 degrees C) for 14 to 18 minutes until edges are very lightly browned. Cool 5 minutes on the cookie sheets. Remove cookies to wire racks to cool completely. Makes 2 1/2 dozen cookies.
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75. POTATO SOUP MIX
1-3/4 cups instant mashed potatoes
1-1/2 cups dry milk
2 Tb. instant chicken bullion
2 tsp. dried minced onion
1 tsp. dried parsley
1/4 tsp. ground white pepper
1/4 tsp. dried thyme
1/8 tsp. turmeric
1-1/2 tsp. seasoning salt
Combine all ingredients. in a bowl and mix. Makes 6 servings. Place in 1 quart canning jars to store.
Instructions to attach to jar: To serve: place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.
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3 cups powdered milk
1/2 cup cocoa
3/4 cup sugar
Dash of salt
Sift the ingredients into a large bowl. Pack the mix into an airtight container.
Attach this to the Jar:
Hot Chocolate
Serves 1
4 tablespoons Hot Chocolate Mix
8 ounces boiling water
Marshmallows or whipped cream
Place the Hot Chocolate Mix into a mug. Pour in the boiling water. Stir until the Chocolate mix is dissolved. Garnish with marshmallows or whipped cream.
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53. HUSH PUPPY MIX
1 1/2 cups yellow corn meal
3/4 cups all-purpose flour
3 Tbsp. dried minced onion
1 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
1/4 tsp. ground red pepper
In a large bowl, combine all ingredients and mix well. Store in a resealable jar. Makes 2 1/4 cups mix.
Attach to Jar:
HUSH PUPPY MIX
To use: In a deep skillet, heat 1 1/2 inches of vegetable oil to 350 degrees. In a medium bowl, combine mix with 1 1/2 cups buttermilk and 1 beaten egg. Stir until well blended. Drop mixture by spoonfuls into hot oil. Fry until golden brown and thoroughly cooked through. Drain on paper towels and serve.
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54. INSTANT CAPPUCCINO MIX
1 c Instant Coffee Creamer
1 c Instant Chocolate Drink Mix -- powdered
3/4 c Instant Coffee Crystals
1/2 c Sugar
1/2 tsp Ground cinnamon
1/4 tsp Ground nutmeg
Combine all of the ingredients and mix well. Pour into jars.
Attach the following note to jar:
Instant Cappuccino Mix
Use about 3 tablespoons or 4 teaspoons per 6 oz cup of boiling water.
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55. INSTANT STUFFING MIX
3-1/2 cups unseasoned bread cubes
3 tablespoons dried celery flakes
1 tablespoon dried parsley flakes
2 teaspoons dried minced onion
2 teaspoons chicken bouillon granules
1/4 teaspoon poultry seasoning
1/4 teaspoon sage.
Place bread cubes in a jar . In a small plastic bag, combine celery flakes, onion, bouillon, poultry seasoning, and sage; mix well Tie bag shut and attach to jar of bread cubes. Yield: 1 gift
Instructions To Attach To Jar:
To prepare stuffing: In a saucepan over medium heat, bring 1 cup water, 2 tablespoons butter and contents of seasoning packet to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from heat; add bread cubes and mix gently. Cover and let stand for 5 minutes. Toss with a fork before serving.
Serving suggestions: add some sautéed mushrooms almonds and celery.
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56. JAMBALAYA MIX
Makes 1 1/2 Cups of Mix
1 cup raw long-grain rice
1 tablespoon instant minced onion
1 tablespoon green bell pepper flakes
1 tablespoon parsley flakes
1 bay leaf
2 teaspoons beef bouillon granules
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/4 - 1/2 teaspoon crushed red pepper
Place mix in a jar. Decorate and attach gift tag with the following
Recipe:
~JAMBALAYA~
1 1/2 cups Jambalaya Mix
3 cups water
8 oz can tomato sauce
1/2 cup cooked ham or smoked sausage
1/2 cup cooked shrimp
Combine first three ingredients and bring to a boil (in a 6 quart pot). Reduce heat to simmer, add ham or sausage and cook 20 minutes. Add shrimp and cook 5 minutes more. Remove and discard bay leaf.
Makes about 8 Cups
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57. JELL-O COOKIES IN A JAR
This makes beautiful little pastel colored cookies.
Mix well in big bowl with wire whisk:
1/2 cup sugar
1 (3 oz.) package Jell-O -- any flavor (orange, lemon, cherry)
1 tsp. baking powder
1 tsp. salt
2-1/2 cups flour
This makes about 4 cups mix, enough to fill a quart sized jar. To give as a gift, place the lid on the jar and cut a piece of fabric in a circle, that is several inches larger than the jar lid. Pinking shears make a nice edge. Secure the fabric to the lid with a rubber band. Attach the directions to the jar with a ribbon or raffia
Attach these directions for baking the cookies....
Mix 3/4 cup shortening,
2 eggs and
1 tsp. vanilla together in a bowl.
Add entire contents of jar. Mix well. Roll cookies into small balls. Place them on greased cookie sheets, then dip the bottom of a glass in sugar and press onto dough until flat. Bake at 350 for 7-10 minutes until done but not browned. Makes about 2- 1/2 dozen cookies.
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58. LAYERED FRIENDSHIP SOUP MIX IN A JAR
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1/2 cup uncooked long grain rice
1/2 cup alphabet macaroni or other small macaroni (Sealed in a plastic sandwich bag to make it easier for the recipient to get out of jar.)
In a 1 1/2-pint jar, layer the ingredients in the order listed. Seal tightly. Makes 1 batch Friendship Soup Mix.
Instructions to Attach to Jar:
"Friendship Soup Mix"
Ingredients:
1 pound ground beef
3 quarts water
1 (28-ounces) can diced tomatoes, un-drained
To prepare soup: Remove macaroni from top of jar and set aside. In a large saucepan or Dutch oven, brown beef; drain. Add the water, tomatoes and soup mix; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add reserved macaroni; cover and simmer for 15 minutes or until macaroni, peas, lentils and barley are tender. Makes 16 servings (4 quarts).
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59. LEMON PEPPER SEASONING MIX
Lemon pepper adds a piquant flavor when used on grilled meats.
1 cup ground black pepper
1/3 cup dried lemon peel
3 Tbsp. coriander seeds
1/4 cup dried minced onion
1/4 cup dried thyme leaves
Stir all the ingredients together and store in airtight jars.
Attach this to the Jar:
Grilled Lemon Chicken
Serves 4
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 tsp. Lemon Pepper Seasoning Mix
6 chicken cutlets
Preheat the broiler or BBQ grill. In a low, flat dish stir together the lemon juice, oil and Lemon Pepper Seasoning Mix. Add the chicken breasts, and marinate in the refrigerator for 30 to 45 minutes. Grill over hot coals or broil for 4 minutes on each side, or until done. Serve hot or at room temperature.
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60. LEMON POPPY-SEED CAKE MIX
This cake is delightful with its lemony flavor and the added crunch of poppy seeds.
1 1/2 cups sugar
3 cups cake flour
1 1/2 tsp. baking powder
1/4 cup poppy seeds
Combine all the ingredients in a large mixing bowl. Blend with a wire whisk. Store the mix in an airtight container.
Attach this to the Jar:
Lemon Poppy-Seed Cake
Serves 8
3/4 cup butter
6 eggs
1/3 cup milk
1 tsp. vanilla extract
1 tsp. lemon extract (not lemon juice)
Zest of 1 lemon
1 pkg. Lemon Poppy-Seed Cake Mix
Glaze:
1/2 cup sugar
1/2 cup lemon juice
Preheat oven to 350 degrees F. Butter an 8- to 9-cup Bundt pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating after each addition. Add the milk, extracts, and lemon zest. The mixture will look curdled. Add the Cake Mix, and continue to beat on medium speed for 3 to 4 minutes until mixture is smooth. Pour the batter into greased pan and bake for 45 to 55 minutes.
Glaze: Combine sugar and lemon juice in a small saucepan over medium heat, and bring to boil for 3 minutes. When cake is removed from oven, poke cake all over with a wooden skewer and brush glaze over cake. Let the cake stand for 1 hour and remove from pan to cool on a wire rack. Wrap the cake in plastic wrap.
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61. M&M's COOKIE MIX
1-1/4 cups sugar
1 cup M&Ms
2 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. Vanilla, mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375º for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2½ dozen.
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62. MEXICAN FIESTA DIP MIX
This is an unusual Southwestern dip mix that can be given in a small sombrero.
1/2 cup dried parsley
1/3 cup minced onion
1/4 cup dried chives
1/3 cup chili powder
1/4 cup ground cumin
1/4 cup salt
In a large bowl, combine the spices and store in an airtight container.
Attach this to the Jar:
Mexican Fiesta Dip
Makes 2 cups
3 Tbsp. Mexican Fiesta Dip Mix
1 cup mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt
In a medium mixing bowl combine the Dip Mix with the mayonnaise and sour cream. Whisk the mixture until smooth. Refrigerate for 2 to 4 hours. Serve with tortilla chips or fresh vegetables.
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63. MEXICAN HOT CHOCOLATE MIX
1/3 cup light brown sugar
3/4 tsp. ground cinnamon
1 1/2 tsp. powdered vanilla
1/4 cup cocoa
2 1/2 cups powdered milk
Combine and blend ingredients in a small bowl. Store in an airtight container.
Attach this to the Jar:
Mexican Hot Chocolate
Serves 6
3 cups water
Mexican Hot Chocolate Mix (to taste)
Cinnamon sticks for garnish
Heat the water to boiling and add the Mexican Hot Chocolate Mix. Stir with a whisk until the mixture is smooth. Garnish with cinnamon sticks. For a frothier hot chocolate, mix in a blender.
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64. MOLASSES COOKIE MIX
Soft, crinkle-coated with sugar, and spicy, these old-fashioned cookies are delightful.
2 cups all-purpose flour
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. allspice
1 tsp. ginger
In a large mixing bowl, combine all ingredients. Store the mix in an airtight container.
Attach this to the Jar:
Molasses Cookies
Makes 4 dozen cookies
3/4 cup butter or margarine, softened
1 egg
1/4 cup sulfured molasses
1 package Molasses Cookie Mix
Preheat oven to 375 degrees F. In large bowl, cream together the butter, egg, and molasses. Add the Molasses Cookie Mix and beat until smooth. Shape the dough into 1-inch balls; roll in granulated sugar & place 2 inches apart on un-greased cookie sheets. Bake for 9 to 11 minutes. Cool on wire racks.
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65. OATMEAL FRUIT COOKIES IN A JAR
1/2 cup packed brown sugar
1/4 cup white sugar
3/4 cup wheat germ
1 cup quick cooking oats
1/2 cup dried cherries
1/2 cup golden raisins
2/3 cup flaked coconut
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Mix the flour, baking soda and salt together. Starting with the brown sugar layer the ingredients in a 1 liter sized glass jar in the order given. Ending with the flour mixture.
Attach a card with the following directions:
Oatmeal Fruit Cookies
1. Preheat the oven to 350 degrees F (175 degrees C). Line one baking sheet with parchment paper.
2. Empty the contents of the jar into a large bowl. Using a wooden spoon blend the mixture until well combined.
3. Using you hands work in 1/2 cup softened butter or margarine until the mixture resembles coarse crumbs.
4. Beat 1 egg with 1 teaspoon vanilla and 1/4 cup milk. Still using your hands or a wooden spoon blend the egg mixture into the dough until well combined.
5. Drop teaspoon sized mounds 2 inches apart onto the prepared baking sheet.
Bake at 350 degrees F (175 degrees C) for 10 to 14 minutes or until the edges are lightly browned. Place cookies on a rack to finish cooling. Makes approximately 2 dozen cookies.
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66. OATMEAL RAISIN SPICE COOKIE MIX
3/4 cup packed brown sugar
1/2 cup sugar
3/4 cup raisins
2 cups uncooked quick oats
1 cup flour mixed with 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. baking soda
and 1/2 tsp. salt
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350º for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on cookie sheet; remove to wire racks to cool completely. Yield: 3 dozen.
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67. ONION SOUP OR DIP MIX
3 onion bouillon cubes, crushed
1 beef bouillon cube, crushed
2 tsp. cornstarch
1/3 cup instant onion flakes
2 dashes pepper
Put all ingredients in a small sandwich bag. Seal well and store in cool, dry place.
Label bag as follows:
Onion Soup: Empty package into a pot and gradually stir in 4 cups cold water and 1 Tbsp. butter. Bring to boil, reduce heat and cover. Simmer 20 minutes. Ladle soup into ovenproof bowls, sprinkle with croutons or toasted bread. Then add one slice provolone cheese. Briefly put bowls under a broiler to melt cheese. Serve. Makes 4 1-cup servings.
Onion Dip: Mix one package onion soup mix with 2 cups sour cream. Chill before serving.
Fill a large mason jar with any type of snacks for dipping (small snack crackers, pretzels, breadsticks, etc.). Attach package of dip mix to jar and decorate for gift-giving.
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68. ORANGE SLICE COOKIE MIX
3/4 cup sugar
1/2 cup packed brown sugar
1-3/4 cups flour mixed with 1 tsp. baking powder and 1/2 tsp. baking soda
1½ cups orange slice candies, quartered (wrap in plastic wrap)
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Remove candies from jar and set aside. Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Stir in orange candies. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375º for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2½ dozen.
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69. PALOUSE SOUP MIX
2-1/2 c. green split peas (16 oz. pkg.)
2-1/2 c. lentils (16 oz. pkg.)
2-1/2 c. pearl barley (16 oz. pkg.)
2 c. alphabet macaroni (8 oz. pkg.)--OR use brown rice instead
1 c. dried onion flakes (2 3/8-oz. pkgs.)
1/2 c. celery flakes (1 3/8-oz. pkg.)
1/2 c. parsley flakes (1 1/4-oz. pkg.)
Optional: 1-1/2 t. thyme AND/OR 1-1/2 t. white pepper
Mix all ingredients together. Store in a jar with a tight- fitting lid. Stir before using. Makes 10 c. of mix.
ATTACH TO JAR:
PALOUSE SOUP MIX: Combine 1 c. of soup mix with 4 c. of water or seasoned stock in large pan. Add 1 c. of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2 t. salt if desired.
MINESTRONE VARIATION: Combine 1 c. of soup mix with a 16-oz. can of stewed tomatoes, 2 to 3 c. water or stock, 1 chopped carrot, 1 to 2 chopped potatoes, and 1/2 t. basil. (Optional: 1 clove minced garlic). Bring to a boil. Reduce heat to low and cover pan. Simmer 45 to 60 minutes or until peas are tender. Add 1/2 t. salt, if desired.
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70. PANCAKE & WAFFLE MIX IN A JAR
2 cups dry buttermilk powder
8 cups flour
1/2 cup sugar
8 teaspoons baking powder
4 teaspoons baking soda
2 teaspoons salt
In a large bowl, combine all ingredients. Mix with fork until evenly distributed. Pour into a 12-cup jar with a tight-fitting lid (or may also be divided into smaller jars). Seal container. Label. Store in a cool dry place. Use within 6 months.
Attach the following to the jar:
PANCAKES:
1 egg, beaten
2 tablespoons vegetable oil
1 cup water, more if desired
1 1/2 cups Mix
In a medium bowl, combine egg, oil, and 1 cup water. With a wire whisk, stir in mix until blended. Let stand 5 minutes. Stir in additional water for a thinner batter. Preheat griddle according to manufacturer's directions. Lightly oil griddle. Pour about 1/3 cup batter onto hot griddle to make 1 pancake. Cook until edge is dry and bubbles form. Turn with spatula. Cook 35 to 45 seconds longer until browned on both sides. Repeat with remaining batter. Makes ten 4-inch pancakes
WAFFLES:
2 1/2 cups Mix
2 cups water
3 eggs, separated
4 tablespoons vegetable oil
Preheat waffle iron. In a large bowl, combine mix, water, egg yolks, and oil. Beat with a wire whisk until just blended. In a medium bowl, beat egg whites until stiff. Fold into egg mixture. Bake according to waffle iron instructions. Makes 3 or 4 large waffles
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71. PEANUT BUTTER COOKIE MIX
3/4 cup chopped salted peanuts
3/4 cup packed brown sugar
3/4 cup sugar
3/4 cup peanut butter chips
1-1/2 cups flour mixed with 1 tsp. baking soda and 1/4 tsp. salt
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1/2 cup creamy peanut butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350º for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 3 dozen.
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72. PINA COLADA JAR CAKES
1 can (20oz) unsweetened crushed pineapple
1 stick + 3 T unsalted butter, softened (11 Tbs)
3 1/2 cups light brown sugar, packed
4 eggs
1/2 cup dark rum
3 1/3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup coconut, sweetened flaked
Preheat oven to 325 degrees F. Before starting batter, wash 8 (1-pint) wide mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature. Generously grease inside of jars. Drain crushed pineapple for about 10 minutes in a colander, reserving juice. Puree drained pineapple in a food processor. Measure out 1 1/2 cups puree, adding a little juice if necessary to make 1 1/2 cups. Set puree aside. Discard remaining juice or reserve for another use.
With an electric mixer, beat together butter and half of brown sugar until light and fluffy. Beat in eggs, then remaining sugar. Beat in pineapple puree and rum and set aside. Sift together flour, baking powder, and baking soda. Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter. Stir in coconut. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in center of preheated oven. Bake 40 minutes. About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in hot water until they're used. When cakes are done, remove jars from oven. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool.
Makes 8 cakes.
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73. PIZZA DOUGH MIX
This is a gift for friends of all ages, whether a starving college student or a senior citizen--everyone loves pizza.
2 3/4 cups bread flour
1 package (1 Tbsp.) active dry yeast
2 tsp. salt
In a medium bowl, combine all the ingredients. Place the mix in an airtight container.
Attach this to the Jar:
Pizza
Makes 2 12-inch pizzas
1 package Pizza Dough Mix
2 Tbsp. olive oil
1 cup warm water
1 cup tomato sauce
1/2 cup grated mozzarella cheese
1/3 cup freshly grated Parmesan
1 tsp. crushed oregano
Place the Pizza Dough Mix in a large bowl & add the oil and water. Beat with a wooden spoon or dough hook until mixture forms a ball. Turn out onto a floured board and knead for 5 minutes. Transfer to a greased bowl and let the dough rise for 90 minutes. Divide the dough in half and pat into two 12-inch circles. For thin crust, fill and bake the pizzas now. For thicker crust, let pizzas rise 30 to 45 minutes. Top the pizza dough with tomato sauce, cheeses of your choice, crushed oregano, and olive oil drizzled over the pizzas. Preheat the oven and bake at 425 degrees F for 20 to 25 minutes.
Let stand 5 minutes.
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74. POTATO CHIP COOKIE MIX IN A JAR
1 cup white sugar
1 1/2 cups crushed potato chips
2/3 cup chopped pecans
2 1/2 cups all-purpose flour
1 teaspoon baking powder
In a small bowl, stir together the flour and baking powder. Layer ingredients in order given in a 1 quart "wide mouth" canning jar. It will be a tight fit. Press each layer firmly in place before adding next ingredient.
Decorate the jar and attach a tag with the following directions:
Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Add: 2 sticks butter, softened and 1 teaspoon vanilla. Mix until blended completely. Shape into balls the size of walnuts. Flatten. Bake at 350 degrees F (175 degrees C) for 14 to 18 minutes until edges are very lightly browned. Cool 5 minutes on the cookie sheets. Remove cookies to wire racks to cool completely. Makes 2 1/2 dozen cookies.
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75. POTATO SOUP MIX
1-3/4 cups instant mashed potatoes
1-1/2 cups dry milk
2 Tb. instant chicken bullion
2 tsp. dried minced onion
1 tsp. dried parsley
1/4 tsp. ground white pepper
1/4 tsp. dried thyme
1/8 tsp. turmeric
1-1/2 tsp. seasoning salt
Combine all ingredients. in a bowl and mix. Makes 6 servings. Place in 1 quart canning jars to store.
Instructions to attach to jar: To serve: place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.
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