Onion Soup Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -8Ho t Chocolate Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -8Spice Tea M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -8Anti-roach M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Page -8Taco Seasoning M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -8Basic Biscuit M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -9Cajun Seasoning M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -9Self-Rising Flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -9Cornbre ad M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -9Italian Seasoning M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -10-

HOMEMADE MIXES

Play Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -10Finger Paint . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -10Bre ad M achine Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -10Cream o f ??? Soup M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -11Pan Co ating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -11Almo nd P aste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -11Dry R anch Dressing M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -11Emerils Essence Clones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Emeril's Essence Creole Seasoning . . . . . . . . . . . . . . . . . . . . Emeril's Southwest Seasoning . . . . . . . . . . . . . . . . . . . . . . . . Rustic Rub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Emeril's Secret Blend . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Bab y Wipes Page Page Page Page Page -12-12-12-12-12-

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -12-

Furniture Polish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -13Page -1Page -2-

All Purpose Cleaner

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -13-

Marinades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -13Jerky . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Teriyaki . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fajitas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Stir-Fry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lemon Rosemary Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . Beef Bourgonnaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Pineapple Orange Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . Honey Tarragon Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . Italian Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sweet & Sour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Kebabs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Spicy Beef Kebabs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Glazed Kebabs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sweet & Spicy Kebabs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page Page Page Page Page Page Page Page Page Page Page Page Page Page -13-13-13-13-14-14-14-14-14-14-15-15-15-15-

Chipotle Pepper Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Citrus Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cranberry Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Honey Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lemon-anchovy Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lemon Pepper Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Pecan Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Pesto Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sesame Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Orange H oney Butter: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Page Page Page Page Page Page Page Page Page Page

-17-18-18-18-18-18-18-18-18-18-

Drain Cleaner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -18Bologna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -18W ood Cleaner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -19Cave Garden . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -19Anti-Bacterial Hand Cleaner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -19W eed Killers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -19Beef Jerky . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -20-

Body W ash & Liquid Soap . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -15Giant Bubbles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -16Cocoa Butter Suntan Oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -16-

Italian M eatba ll Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -20Fabric Softener . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -16Taco S easoning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -20Crun chy G ranola . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -16Egg Substitute . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -16Do g Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -17Hummingbird Nectar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -17Flavored Butters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Chili Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cinnamon Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Herb Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jalapeno Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Seafood Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Blackberry Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Blue Cheese Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -3Page Page Page Page Page Page Page Page -17-17-17-17-17-17-17-17Dry Bread Crumbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -21Italian Style Seasoned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -21Shake 'N Bake for Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -21Coating Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -22Oat Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fruit Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page Page Page Page -22-23-23-23-

Flavored Cream Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -23Pancake M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -24Page -4-

Parmesan M acaro ni M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -24Seasoned N oodle M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -24Potato Chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -25Pud ding M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -25Vanilla Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -25Chocolate Pudd ing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -25Raisin Oatmeal Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -25Rice Seasoning Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -26Chicken-flavo red R ice M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -26Stuffing M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -27Tortilla Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -27Tortilla Chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -27Cheese To pping for Popco rn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -27Fidd le Fad dle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -28Cracker Jacks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -28Kool-Aid Sherbet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -29Seasoning Mixes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Barbecue B lend . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Italian Blend . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Vegetable herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Tomato Sauce Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Salad Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Poultry Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fish Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Egg Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Chili Se asoning M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Spicy Chili Seasoning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lemon-Pep per Seasoning: . . . . . . . . . . . . . . . . . . . . . . . . . . . All-Purpose Seasoning Blend . . . . . . . . . . . . . . . . . . . . . . . . Page -5Page Page Page Page Page Page Page Page Page Page Page Page Page -29-29-29-29-29-29-29-29-29-29-29-29-29-

Allspice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Apple Pie Spice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cajun . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cajun H erb M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Chinese Five-Spice Powder . . . . . . . . . . . . . . . . . . . . . . . . . Creole Seasoning M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Curry Powder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Curry Spice M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Herbal Spread M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Italian Seasoning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Mexican M arinad e M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Spicy Pepper Shake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Poultry Seasoning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Pumpkin Pie Spice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Savory Steak Rub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Spicy Seasoning Rub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Hot and Spicy Rub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Garlic Mustard Rub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Ho mem ade Salt Substitute . . . . . . . . . . . . . . . . . . . . . . . . . . Salt Free Blend . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Tex-M ex Sp ice M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Zesty Seasoning M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Garlic Italian Z esty Sea soning Mix . . . . . . . . . . . . . . . . . . . .

Page Page Page Page Page Page Page Page Page Page Page Page Page Page Page Page Page Page Page Page Page Page Page

-29-30-30-30-30-30-30-31-31-31-31-31-31-32-32-32-32-32-32-32-33-33-33-

Bubb le Solution . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -33Humongous Bubbles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -33Clay . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -33-

Cooked Clay . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -33Easter Egg Dyes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -34Finger Paints (Non-Toxic) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -34Paint Roller . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -34Paint Clean-up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -34Crayons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -34Glue (paper) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -34Ornament Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -35Page -6-

Onion Soup Mix Play Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -35 instant minced onion 4 tsp onion powder tsp sugar

a c beef-flavor instant bouillon

tsp celery seed, crushed

M ix. Store in container tight-fitting in dry place. 5 Tab lespoons is mix equals a 1.25 oz pkg of p urchased d ry onion soup mix Ho t Chocolate Mix 1 lb powdered sugar 1 lb b ox N estles qu ick cho colate 1 tsp salt 1 lb jar Cremora (coffee creamer) 1 (8z) box powdered m ilk 4 Tbl Hersheys baking cocoa

Mix. Store in container with tight fitting lid in dry place. To serve; mix 3 tsp to 1 cup hot water Spice Tea M ix 2 1 1 1 c. orange Tang pkg dry lemonade tsp cinnamon tsp cloves c. Instant tea 2 c sugar 1 tsp ginger

Mix. Store in container with tight fitting lid in dry place. To serve; mix 2 tsp to 1 cup hot water Anti-roach M ix 8 oz. Powdered b oric acid c c sugar c small chopped onion c shortening or bacon drippings c flour water (enough to soften dough)

Mix well. Make into balls. Place around house (AW AY F ROM CHILDREN ). Replace balls when harden Taco Seasoning M ix

a c chili powder
1 tsp cum in 1 tsp garlic powder

c pap rika 3 Tbl onion powder tsp cayenne pepper

Mix. Store in container with tight fitting lid in dry place. 7 teasp oon s of mix e quals Page -7Page -8-

a 1.25 oz pkg o f purch ased taco se asoning mix Basic Biscuit M ix 1 5lb bag self rising flour + c c sugar 1 Tbl cream of tarter 3 c shortening 2 c powdered m ilk

knife inserted at the center comes out clean. Italian Seasoning M ix 1 T dried basil 2 t dried sage 2 t dried marjoram

1 1 2 1

T dried rosemary (crushed) T d ried oregano t dried thyme t dried gro und garlic

Mix dry ingredients. Cut in shortening with pastry cutter (or two knives) until mixture resembles peas. Store in tightly covered container in dry place. Use as you would Bisquick or any other biscuit mix. Just add water to make biscuits; add egg & water for pancakes Cajun Seasoning M ix c salt 2 Tbl cayenne pepper 1 T bl garlic powder 1 Tbl white pepper 1 tsp dry mustard tsp ground bay leaves tsp ground cloves tsp rosemary c tsp cumin powder c tsp ground nutmeg c pap rika 2 Tbl onion powder 1 Tbl black pepper 2 tsp sw eet basil 1 tsp chili powder tsp fil powder tsp ground thyme c tsp ground ginger c tsp ground tarragon c ground allspice

Mix and store in air tight container. Play Dough c. water 1 c. salt c. cornstarch Mix & cook over low heat, stirring until stiff. Add food coloring as desired.

1 c. cornstarch c. salt

Finger Paint 1 c. Ivory flakes 1 quart water

Cook until thick. Co lor with d ry poster paint.

Apple-P ie Spice M ix 1/4 cup cinnamon 2 Tablespoons ground cinnamon 2 teaspoons ground ginger Mix together and store airtight. Makes cup. Use 1 teasp oon ful per p ie for ap ple pie filling. Bre ad M achine Mix 20 c. flour (up to 10 c. may be whole grain flour, but for each cup, add 1 Tbl vital wheat gluten) 1 c. sugar or brown sugar 1 hea ping T bl salt 1 c. powd ered butterm ilk Combine ingredients and store in air-tight container in cool place. Makes 24 cups of mix To make bread: 1 c. warm water 2 T bl butter or cooking oil 1 tsp active dry yeast

Mix. Keeps 6 months in tightly sealed container Self-Rising Flour 1 tsp. baking pwd

1 c. flour tsp. salt Mix together

1 cup yellow corn meal cup su gar (o ptional) tsp. salt

Cornbre ad M ix 1 cup flour 4 tsp. baking powder

Sift together all ingredients and store in a plastic bag, at room temperature. Makes 1 package. To use: Pour package of mix into a bowl. Add 1 egg, 1 cup milk, and 4 Tbsp. softened shortening. Beat until smooth (about 1 minute with egg beater). Pour batter into a greased 8x8x2 inch baking pan. Bake at 425 degrees for 20-25 minutes or until Page -9-

1 egg 3 c bread m ix

Page -10-

Put in bread machine in order given. Bake on short cycle. To m ake din ner rolls or cinn amon rolls: 1. Remove dough at the end of first kneading/rise cycle and finish by hand. Cream o f ??? Soup M ix (makes equivalent of 9 cans - lower in fat & salt!) 2 c. powd ered nonfat milk c. instant chicken bouillon 1 t. basil leaves t. pepper c. cornstarch 2 T. dried onion flakes 1 t. thyme leaves

1 teaspoon dried dill weed 1 teaspoon dried minced onion teaspoon garlic powder

1 teaspoon onion powder 1 teasp oon salt 1/4 teaspoon ground pepper

Comb ine all ingredients in the container of a food processor or blender and pro cess on high speed until well blended and powdery smo oth. To use mix : Combine 1 tablespoon dry m ix with 1 cup milk and 1 cup m ayonnaise. M ix well. Makes 2 cups salad dressing.

Combine all ingred ients, mixing well. Sto re in an a irtight con tainer until ready to use. To substitute for one can of condensed soup: Com bine 1 /3 c. of dry mix with 1 1/4 c. cold water in a saucepan. Cook and stir until thickened . Add to casserole as you would the canned product. If you want cream of mushroom soup, add a little finely choppe d up mushroom. Pan Co ating 2/3 c. vegetable shortening 2 T . vegetable oil 1/3 c. flour

Emerils Essence Clones Emeril's Essence Creole Season ing (also know n as Bay ou Blast): 2 tablespoons pap rika 2 tablespo ons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Emeril's Southwest Seasoning: 2 tablespoons chili powder 2 tablespoons paprika 1 tablespoon ground coriander 1 tablespoon garlic powder 1 tablespo on salt Combine all ingredients thoroughly. Rustic Rub: 8 tablespoons paprika 5 tablespoons freshly ground black pepper 3 tablespoons onion powder 2 tablespoons dried oregano Combine all and store in airtight container

2 1 1 1 1

teasp oon s ground cumin teaspoon black pepper teaspoon cayenne pepper teaspoon crushed red pepper tablespoon dried oregano

Mix thoroughly with a mixer. Store in an airtight container at room temperature, or in warm weathe r, store in the refrigerator. This takes the place of greasing and flouring in one step. Can easily increase the recipe sinc e this make s a small quantity. I usually use 2 c. sho rtening, 1 c. flour an d a "healthy" 1/3 c. veg. oil.

Almo nd P aste 1 lb Blanched almonds 1 c Water 3 Tbl. Fresh lemon juice 2 c Sugar

3 6 6 2

tablespoons cayenne tablespoons garlic powder tablespo ons salt tablespoons dried thyme

Force blanched almonds through fine blad e of foo d cho ppe r 4 times, or whirl in electric blender. Add lemon juice. Cook water and sugar until candy thermometer registers 240F or until it forms the soft ball stage. Add to ground almonds. Mix well. W hen cool enough to handle, knead until smooth. Cool. Pack in jar; cover, and store in re frigerato r for at least 1 wee k to ripen. M akes about 2 po unds. Dry R anch Dressing M ix cup dry buttermilk powder 1 tablespoon dried parsley, crushed Page -11-

Emeril's Secret Blend 5 Tb ls sweet paprika 1/4 cup salt 1/4 cup garlic powder 2 Tbls each ground black peppe r, onion powder, cayenne, dried oregano and dried thyme.

Bab y Wipes 1 Roll Bounty P aper To wels W hite 2 1/4 c Water 2 tb Baby Shampoo OR Liquid Baby soap 1 tb B aby O il Cut roll in half and remove center cardboa rd. In B aby W ipe C ontainer, mix liq uid Page -12-

ingred. and place half of roll in container. Place on lid and tip upside down. To use, pull out from center. Furniture Polish 1 qt Vinegar 1 qt Turpentine Mix all ingred ients together well. App ly polish w ith a clean, soft cloth. Rub well and polish. W ith another clean soft cloth wip e again 1 qt M otor oil

3 garlic cloves, peeled & thinly sliced 1 tsp pepper seasoning

Lemon Rosemary Chicken 1/4 c. lemon juice 1 Tb l dried rosemary 1/4 c. vegetable oil

Beef Bourgonnaise (for steaks o r roasts) All Purpose Cleaner 1/ 2 c Ho useho ld ammon ia 1 ts Dish detergent 2 c 70% isopropyl alcohol water to make one gallon 1 c. red cooking wine 1 large onion, sliced thinly 3 garlic cloves, minced 1 Tb l tomato paste or ketchup 1 (7oz) can mushroom pieces, drained 1 bay leaf 1 T bl olive oil c beef b roth 1 tsp brown sugar 3-4 whole pepperco rns

Use a spray b ottle to clean. G lass, counter tops, ena mel, sinks, toilets all come squeaky clean and disinfected. NOT E: Poison, keep out of reach of children. Marinades Jerky Mix marinade ingred ients together in a bow l. Add the meat and cove r. Marinade overnight. Remove from marinade and let dry on a rack. Line a cookie sheet with foil and arrange meat on it in a single layer. Dry for 6 or more hours at 175, turning after 3 hours. C ool and bag it. Teriyaki (for flank steak) c. vegetable oil 1 tsp powdered ginger c. white wine c. soy sauce 1 tsp curry 3 Tbl orange or pineapple juice

Pineapple Orange Chicken c orange juice 1/4 c crushed pineapple in juice 1/4 c vegeta ble oil 1 tsp powdered ginger

Honey Tarragon Chicken 1/4 c. lemon 1/4 c. dried tarragon 1/4 c. honey

Italian Marinade 1 c. vinegar 1 c. olive oil 1/4 tsp salt 1 tsp dried oregano 1 tsp dry mustard

Fajitas (for thin cut steaks) 1/4 c. vegetable oil 1 tsp chili powder 1 Tbl dried onion 1/8 c. lemon or lime juice 1 tsp dried cilantro 2 garlic cloves, minced

1 Tbl garlic powder 2 tsp dried parsley 1 tsp d ried b asil

Sweet & Sour Stir-Fry (for beef thinly sliced) 1/3 c sesame oil " fresh ginger, peeled & thinly sliced Page -13Page -141 can (20 oz) crushed pineapple, undrained 1/4 c. wine vinegar 3 Tbl brown sugar 3 Tb l ketchup

3 Tbl soy sauce 1 tsp ground ginger

1 Tbl cornstarch

Giant B ubbles 1 cup liquid detergent (or no-tears baby shampoo) 1 cup glycerin (or corn syrup) 3 c. water Food co loring (optional)

Comb ine all ingred ients in 4 c. glass bo wl. Microwave on medium . Stir every 2 minutes until thicken ed slightly. Let cool. Add to meat and freeze OR use as sauce on the side.

Round bubble blower made of thin wire (6-8 inches in diameter) Mix all ingredient together. May add food coloring for colored bubb les. To ma ke bubble blower, bend a wire clothes hanger into a circle.

Kebabs Mu st be marinated for minimum of 8 hours. Pre-salt & oil the vegetables to get them firm en oug h to skewer. Reserve som e marina de to brush while grilling. G rill about 4 minutes each side. Cocoa Butter Suntan Oil C . light sesam e oil 2 T . coco nut oil 2 T. cocoa butter Mix together all ingredients in a clean microwave-safe co ntainer. Hea t the mix gently, stirring together all the ingredients. Place the container in the microwave for 1 minute on HIGH , or heat it gently in a double boiler or water bath on the stove top. Let the mixture cool completely. Place the suntan oil in clean jar or container with tight-fitting lid. 2 C. baking soda 4 C. water Fabric Softener 2 C. white vinegar

Spicy Beef Kebabs 1 Tbl chili powder tsp salt 1 Tbl soy sauce vegetables

1 tsp jalapeno chili sauce (or green jalapeno Tabasco) 2 Tbl oil, divided (1 Tbl goes with the salt & veges) boneless beef top sirloin steak, cut into 1" cubes

Glazed Kebabs 1 (1lb) top sirloin, cut into 1" cubes 1/3 c. currant, grape or ap ple jelly 1 tsp prepared mustard vegetables 1/4 c. bottled BBQ sauce

Mix ingredients and store in a plastic or glass container in your laundry area. Label the container and keep it out of the reach of children. To use: Shake the mixture and add cup to the final rinse in the washing machine. If you have hard water, use 1/3 cup. 1 4 8 2 Crunchy Granola cup b rown sugar cup water teaspoons pure vanilla extract 1 teasp oon salt cup s rolled oats cup chopped pecans or walnuts, or slivered almonds

Sweet & Spicy Kebabs c. apricot preserves 2 cloves chopp ed ga rlic 2 lbs been sirloin tip, trimmed to 1" cubes 1 c. Italian dressing 1/4 tsp red pepper flakes vegetables 6 Egg whites 1 T ablespoo n vege table o il Preheat oven to 275 degrees F. Line 2 cookie shee ts with parchment paper. Egg Substitute c. No nfat dry m ilk

Body W ash & Liquid Soap Gra te 1 bar or odd s and ends. Add 2 cups water in microwavable bowl. (3 c. for Liquid Soap). Microwave 6 minutes, stirring every 2 minutes. Mixture will be thinbut it will thicken after standing overnight Page -15-

Comb ine all ingredients in a mixing bowl and blend until smooth. Store in a jar in the refrigerator up to 1 week. M ixture also freezes well. Yield 4 servings. One serving cup (1 egg equivalent) Calories 69, Protein 7 grams, Fat 3 grams, Fiber 0, Cholesterol <1 mg, Sodium 98 mg, Potassium 140 mg. Exchange 1 lean meat

Page -16-

Do g Biscuits 2 C. whole wheat flour tsp. garlic salt 1 tsp. brown sugar 6 T. margarine, melted C . powdered dry milk tsp. salt 1 egg, beaten C. ice water

Citrus Butter: 1 tablespoon grated lemon rind and 1 tablespoon grated orange rind. Serve on seafood, chicken, or pasta. Cranberry Butter: 2 tablespoons cranberry sauce. Serve on sweet potatoes, waffles, or ham. Honey Butter: 2 tablespoons honey and 1 teaspoon grated lemon rind. Serve on sweet potatoes, waffles, winter squash, or ham. Lemon-anchovy Butter: 2 teaspoons anchovy paste, 1 teaspoon grated lemon rind, and 1 teaspoon fresh lemon juice. Serve on seafood. Lemon Pepper Butter: 1 teaspoon pepper, 1 teaspoon grated lemon rind, and 1 teaspoon fresh lemon juice. Serve on almost anything! Pecan Butter: cup finely chopped pecans, toasted. Serve on pancakes, sweet potatoes, winter squash, or gingerbread. Pesto Butter: 2 tab lespo ons p esto (sp aghetti sauce). Serve on chicken breasts, baked potatoes, steamed vegetables, or pasta. Sesame Butter: 1 tablespoon minced fresh ginger, 1 teaspoon grated lime rind, and 1 teaspoon dark sesame oil. Serve on shrimp, sweet potatoes, or grilled chicken. Orange Honey Butter: c. (1 stick) m argarine or b utter, 1/3 c. honey, 2 T. thawed, undiluted frozen orange juice concentrate. Beat softened butter, honey & orange juice in a medium size bo wl until light and fluffy. Serve over pancak es, waffles, biscuits, french toast, muffins and homemade bread.

Mix the dr y ingredients. Add the margarine and egg. Mix well. Roll out to " thick and cut out. N o nee d to flour work surfac e. Bake on a greased cookie sheet 25-30 min. at 350.

Hummingbird Nectar Mix 1 part sugar to 4 parts water. Boil 1-3 minutes. Put in hummingbird feeder. Flavored Butters Stir desired recipe ingredients into cup butter, softened; cover and chill at least 8 hours. Chili Butter: 1 tablespoon chili powder, 1 teaspoon ground cumin, and teaspoon ground red pepper. Serve on warm tortillas, or stir into refried beans or rice. Cinnamon Butter: 1Tab lespoon cinnamon, 1 teaspoon sugar and 1 teaspoon brown sugar. Serve o n hot rolls. Herb Butter: 2 tab lespo ons chopped fresh d ill and 1 tablesp oon chopped fresh parsley. Serve on steamed vegetables, fish, or chicken. Jalapeno Butter: 2 garlic cloves, pressed; 1 o r 2 jalapenos peppe rs, seeded and minced; and 1 tablespoons chopped fresh cilantro. Serve on baked potatoes, rice, or chicken.

Drain Cleaner 1 c. salt 1 c. baking soda

Seafood Butter: 2 teaspoons grated onion and 1 teaspoon O ld Bay seasoning. Serve on seafoo d or ba ked po tatoes. Blackb erry Butter: 2 tablesp oons b lackberry jam . Serve on w affles, pancakes, or ham. Blue Cheese Butter: cup crumbled blue cheese. Serve with crackers as an hors d'oeuvre, or o n baked potatoes o r steaks. Chip otle P epp er Butter: 1 tab lespo ons m inced chipo tle pep pers in adob o sauce. Se rve on rice, baked po tatoes, chicken, or p ork chops.

1 c. white vinegar Mix together and pour down clogged drain. Wait 15-20 minutes. Pour a large pot of boiling water dow n the drain. Dont use if have com merc ial drain cleane r is in drain. Bologna 30 lbs. ground meat (beef or deer) 1 lb. tender q uick salt oz. mace oz . mustard

1 oz. black pepper 3/4 lb. brown sugar 2 oz. liquid smoke

Page -17-

Page -18-

Mix all ingredients together. Let stand 24 hours in a coo l place. Then stuff in long round bags or roll in long rolls and wrap with aluminum foil. Bake at 200 degrees for 24 ho urs. W ood Cleaner cup distilled white vinegar tsp liquid soap cup water a few drops olive o il

Beef Jerky -- W ithout P reservatives - Jerky is best made with lean beef flank steak and cut easily whe n partially frozen. Step 1. - Cut off visible fat, then cut into thin strips across the grain, making the strips as thin and uniform as possible for even drying. The steak can be dried as is or marinate it overn ight in a shallow baking d ish in the fridge. If you marinate it, drain it well before starting the drying pro cess. Step 2. To dry, lay strips close together but not touching on a cookie-cooling rack and place in the oven. if you have a gas oven, the pilot light will give off enough heat to dry the m, but if your oven is electric, turn it on at the lowest setting. Prop the door ope n for good air circulation. Dry the jerky for 12 to 48 hours, testing it every so often. It's done when a piece snaps in half if you bend it. The drier the jerky, the longer it keeps without refrigeration, but if you don't like it too dry, store it in the freezer until you are re ady to eat it.

Combine all ingredients in a bowl & use a sponge to clean the wo od.

Cave Ga rden 40 years ago, coal & Mercurochrome was used make the crystals look like the stalag mites in un derg round caves. Day 1: Place Dam p sponge piece s in a shallow glass or plastic bowl. Over sponge pour 2 Tablespoons each of Laundry Bluing, Salt, Water and Ammonia. Day 2: Add 2 more T. salt Day 3: Add 2 T. each of Bluing, Salt, water and ammonia. Avo id pouring on crystal growth. Repeat Day 3 as needed to keep crystals growing. For Color add drops of food color or ink to each piece.

Italian M eatba ll Mix 2 cups dry bread crumbs 2/3 cup grated Parmesan c heese 1 Tbl garlic powder 2/3 cup dried minced onion 1/3 cup dried parsley flakes 1 T bl garlic salt

Anti-Bacterial Hand Cleaner Purcha se Everclear 200 Pro of which is 100% Ethanol, drinking alcohol. Mix 7 ounces of the Everclear with 3 ounces of tap water and you have the same 70% Ethanol you find in "Purell Instant Hand Sanitizer". Over-the-counter stuff has a denaturing agent/s in it to keep you from drinking it otherwise they wo uld have to sell it as liquor. W eed K illers He re's a recipe for homemade weed killer that WORKS! Use a funnel to place the following ingredients in a me dium spray bottle appro ximately the size of a quart, but it doesn 't have to be exac t: 1 cup of vinegar cup of regular d ish soap (no t dishwasher detergent) Fill the rest of the (1 quart) bottle up with water. Shake well before each use. Spray mixture directly on the wee d itself; if weed is out in the yard, be careful not to spray the grass! The vinegar is what kills the weeds, but the dish soap holds the vinegar in place so it stays on the plant instead of running off. This works great on grass or weeds in sidewa lk or driveway cra cks, too. Best time to sp ray is in the middle of the day when the sun is beating down on you. Page -19Additional Ingredients (for each batch): 1 egg, lightly beaten

1 pound ground beef

In a bowl, combine the first 6 ingredients; mix well. Store in the refrigerator for up to 2 m onths. Yield: 4 batches (abo ut 4 cups total). To Prep are M eatba lls: In a bowl, combine egg and 1 cup m eatball mix. Add the beef and m ix well. Sha pe into 1 balls. Put in a baking dish. Bake at 400 for 20 to 25 minutes turning o nce. Yield: 16 meatballs per batch Taco S easoning 2 Tbls chili powder 5 Tsps pap rika 4 Tsp s ground cumin 3 Tsps onion powder 3 T sps salt 2 T sps garlic powder 1/8 Tsp cayenne pepper In a bowl, com bine se asonings and store in an airtight container in a cool dry place for up to 6 months. Yield: 3 batches To Prepare T aco M eat: In a saucepan, cook 1 pound ground beef over medium heat until no longer p ink; drain. Add 2/3 to cup w ater and 8 T sps of seaso ning Page -20-

mix. Bring to a b oil. Reduce heat; simmer, unco vered , for 10 minutes. Yield : 4 servings per batch

1 T sp salt T sp sugar

T sp paprika T sp garlic powder

Boursin Cheese Blend 2 Tbls fresh chives 1 T bls fresh marjoram 1 Tsps fresh lemon thyme 2 Tbls fresh parsley 1 T bl fresh b asil 1 clove garlic

T sp onion powder Combine all ingredients in a small bowl and stir to com bine. To Prepare Chicken : Use 2 lb. of bone-in chicken (6 to 8 pieces, with or without skin) or 2 lb . boneless skinless chicken breast halves. Prehea t oven to 400 . Moisten the chicken with water. Use a large plastic bag for the coating. Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag with coating mixture. Discard any remaining mixture and bag. Place on ungreased or foil-lined 15x10x1 baking pan until cooked through: Bone-in: 45 minutes Boneless: 20 minutes Yield: 4 to 5 Servings. Coating Mix cup dry bread crumbs cup all-purpose flour 3 Tbls cornmeal Tsp garlic powder T sp salt 3 Tb ls shortening cup grated Parmesan c heese cup dried parsley flakes 1 Tbl dried minced onion Tsp crushed red pepper flakes Tsp pepper

Tsp freshly ground black pepper Cho p herbs and garlic in a foo d processor; ad d peppe r. To M ake Spread: Add cup blend to 8 T bls softened butter (o r marg arine), 1 pound softened crea m cheese (or light cream cheese), and whirl until blende d. Chill in refrigerator for several hours. Store in freezer for up to 3 months in an airtight container. The herbs can also be stored frozen in butter; then add cream cheese just before serving. If frozen, thaw in refrigerator, then reblend with an electric mixer before serving. Variations: Chop the herbs in a food pro cessor and add enough olive oil to form a thick pa ste that can be stored in the refrigerator for a week to 10 days or can be frozen for 2 to 3 mo nths. Pack p aste in glass jars an d cover with a layer of o live oil to prevent drying o ut. Use to make marinades or add to steamed vegetables, soup s, and stews. Sugg ested U ses: Use cheese spread on crackers or raw vegetables. W arm cheese spread in a saucepan and ad d Parmesan cheese to taste for an Alfredo sauce to serve over pasta Yield: Ab out cup herb b lend; A bout 1 pounds cheese blend .

Additiona l: 4 bone-in chicken breast halves Dry Bread Crumbs -- Cut day-old bread into pieces, leaving the crusts on. Place on a foil or parchment-lined baking sheet. Bake in a preheated 300 oven until dry and golden, but not bro wn, 10 to 1 5 minutes; cool. Grind in small batches in a food processor to the desired degree of fineness. Make sure your storage container is completely dry. W ill keep fo r 2 months in an airtight container. They should not be refrigera ted, but they can be fro zen in an airtight co ntainer for up to 2 m onths. For Italian Style Seasoned dry bread crumbs, ad d 2 T bls finely grated Parmesan cheese and Tsp each dried savory, basil and tarragon to every cup of bread crumbs. U se imm ediately or store in refrigerator fo r up to 1 wee k. Comb ine the first 10 ingred ients in a bo wl; cut in shortening until mixture resembles fine crumbs. Store in an airtight container in a cool dry place or freeze for up to 6 months. Yield: 6 batches (3 cups total). To prepare chicken: Place cup coating mix in sh allow b owl or large re sealab le plastic bag. A dd chicken and to ss to coat. Place in an ungreased 13x9 baking dish. Bake, uncovered at 400 for 40 to 45 minutes or until juices run clear. Yield : 4 servings per batch. Oat M ix Shake 'N Bake for Chicken cup + 1 Tbl corn flake crumbs 2 Tsps flour 3 cups all-purpose flour 1 cup packed brown sugar

Page -21-

Page -22-

 cup sugar 1 Tsp s salt 3 cup s quick-cooking oats

3 T sps baking powder 1 cup s shortening

chives. Blend well. Refrigerate in an airtight container for up to 2 weeks.

Pancake M ix 6 cups unbleached flour 3 cups stone ground wheat flour cup wh eat germ (optional) 1 cups non-fat d ry milk 1 T bl salt to cup sugar (white or brown cup baking powder 1 cup vegetable shortening

In a large bowl, combine the flour, sugars, baking powder and salt; mix well. Cut in shortening until mixture resembles fine crumbs. Stir in oats. Store in airtight containers in a cool dry place for up to 6 months. Yield: 9 cu ps (numbe r of batches va ries depending o n recip e used ).

Pancakes Additiona l ingredients for o at pancakes: 1 egg, beaten 1 cup water

In a large bowl, combine flours, wheat germ, dry milk, salt, sugar and baking powder and m ix well. Cut in the shortening until it is evenly distributed. To store, place in a large, airtight container. To Prepare: -- 1 egg, slightly beaten, 1 to 1 cups water, 2 cups Mix. Combine the egg and water in a bowl. Stir in the M ix until it's just moistened. Grill the pancakes as usual. Parmesan M acaroni Mix 2 cups nonfat dry milk powder 1 cups freshly grated P armesan c heese cup all purpose flour 1 Tsp p aprika T sp ground mustard T sp pepper cup cold b utter or margarine Add itional Ingredients: 1 c uncoo ked elbow macaro ni cup milk cup water to Tsp salt Directions: In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Cover and refrigerate for up to 2 m onths. Yield: 5 batches To Prepar e M aca roni: Cook macaro ni accord ing to package directions. Meanwhile, combine 1 cup mix, milk, water and salt in a saucepan. Coo k and stir until mixture comes to a boil. Cook and stir for 2 minutes or until thick and bubb ly. Dra in macaroni; stir into sauce until eve nly coated. Yield: 2 to 3 servings.

To Prepare Pancakes: Comb ine 1 cups oat mix, egg and wa ter in a bowl; mix well. Let stand for 5 minutes. Pour by cupfuls onto a lightly greased hot griddle. Turn when bub bles form on top; cook until second side is go lden b rown. Yield: 10 panc akes.

M uffins Additiona l ingredients for o atmeal muffins: 1 egg, beaten 2/3 cup milk

To Prepare M uffins: Combine 3 cups oa t mix, egg and m ilk in a bo wl; mix well. Fill paper-lined or greased muffin cups 2/3 full. Bake at 400 for 15 to 20 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve w arm. Y ield: 1 d ozen muffins.

Fruit Crisp Additiona l ingredients for fruit crisp: cup packed brown sugar Ice cream or whipped topping, optional To Prepare Peach Crisp: Combine 2 cups oat mix and brown sugar in a bowl and mix well. Pat 1 cups into greased 8 baking pan. Spread with the pie filling. Spr inkle with the remaining oat m ixture. B ake at 375 for 30 minutes or until lightly browned . Serve warm with ice cream or whipped top ping if desired. Yield: 6 to 8 Servings. 1-21 oz. can (peach) pie filling

Seasoned N oodle M ix 2 Tbls chicken bouillon granules 1 Tbls dried minced onion 2 Tbls dried parsley flakes T sp black pepper

Flavored Cream Cheese -- Soften 8 ounces cream cheese and fo ld in 1 Tbl each finely chopped onions and Page -23-

Add itional Ingredients: 2 cups uncooked medium noodles 1 Tsp b utter or margarine 1 cups boiling water In a bowl, com bine the first 4 ingredients. Store in an airtight container in a cool

Page -24-

dry place for up to 6 mo nths. Yield: 3 b atches (abo ut 1/3 cup total). To Prep are N oodles: Place noodles in a greased 1 quart baking dish. Dot with butter. Add water and 5 Tsps seasoning mix. Cover and bake at 350 for 15 minutes; stir. Cover and bake 5 minutes longer or until noodles are tender. Let stand 5 minutes be fore serving. Y ield: 4 S ervings per B atch. Potato Chips -- Cut potatoes in half crosswise exposing two flat surfaces. Use a wide potato slicer and cut pap er thin slices. Place individual slice s on an oiled cookie shee t. Brush the top s of the potatoes with a p ure vegetab le oil, pre ferably a corn oil. Bake at 450 approximately 10 minutes or until golden brown. Finally, place the chips in a bro wn pa per b ag with a small amoun t of sea salt ( T sp per potato) and shake. Low fat and c runchy!

cup packed brown sugar

1 Tbl ground cinnamon

1 T sp salt Additiona l Ingred ient for O atmeal: cup water In a large bowl, combine the first seven ingredients; mix well. Store in an airtight container in a cool dry place for up to 1 month. Yield: 14 batches (7 cups total). To prepare Oatmeal: In a deep microwave-safe bowl, combine cup oatmeal mix and cup water. Microwave, uncovered, on high for 1 minute; stir. Cook 30 to 60 seconds longer or until bubbly. Let stand 1 to 2 minutes. Yield: 1 serving per batch . This recipe was m ade in a 85 0-watt m icrowave. Rice Seasoning Mix 1 cup sliced almonds, coarsely chopped cup dried parsley flakes cup chicken bouillon granules 1 T bl dried basil 1 Tbl dried minced onion 1 Tsp garlic powder

Pud ding M ix

1 Tbl dill weed 1 T sp seasoned salt

5 quarts instant nonfat dry milk powder 1 cups cornstarch Additional Ingredients for Vanilla Pudding:

3 cups sugar 2 Tsp s salt

1 Tsp lemo n-pepper seasoning Add itional Ingredients: 1 cup uncooked long grain rice 2 cups water

2 cups water, 1 whole egg yolk -- lightly beaten, 2 Tsps vanilla extract Additional Ingred ients for C hocolate Pudding: cup baking cocoa, 2 cups water, 1 who le egg yo lk -- lightly beaten, 2 T sps vanilla extract In large bow l, whisk together the first 4 ingredients. Store in an airtight container or resealab le plastic bag fo r up to 1 year. Yield : about 10 batches (21 cups total) To prepare Vanilla Puddin g : -- In a saucepan, combine 2 cups pudd ing mix and water. Bring to a boil over medium heat, stirring constantly. Rem ove from the heat. Gra dually stir about 1 cup hot mixture into egg yolk; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the hea t; stir in vanilla. Pour into dessert dishes. Refrigerate. Yield: 6 servings per batch. To prepare Chocolate Pudding: -- Add the cocoa to 2 cups pudding mix. Prepare acco rding to directions fo r vanilla p udding. Yield: 6 se rvings p er batch.

Comb ine the first nine ingredients. Store in an airtight container. Yield: 10 batches (2 cups total). To Prepare R ice: Combine 3 Tbls seasoning mix, rice and water in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the water is abso rbed . Yield : 4 to 6 servings per b atch. Chicken-flavo red R ice M ix 3 Tbls chicken bouillon granules 1 Tbl dried celery flakes 3 Tbls dried parsley flakes 1 Tbl dried minced onion

1 Tbl sugar Add itional Ingredients: 1 cup uncooked long grain rice 2 Tb ls butter or margarine 2 cups water In a bowl, com bine the first 5 ingredien ts. Store in an airtight container for up to 6 mo nths. Yield: 3 b atches (abo ut cup total). To Prepare Rice: In a saucepan, saute rice in butter until lightly browned. Add water and about cup of seasoning mix. Bring to a b oil; reduce heat. Cover and simmer for 1 6 to 1 8 minutes or until the rice is tender. Yield: 4 to 6 Servings.

Raisin Oatmeal Mix 6 cup s quick cooking oats cup chopped dried apples or bananas cup raisins cup sugar

Page -25-

Page -26-

Stuffing M ix 3 cups unseasoned bread cubes 1 Tbl dried parsley flakes 2 Tsps chicken bouillon granules Tsp sage. Additiona l ingredients 1 cup water 2 Tb ls butter or margarine 3 Tbls dried celery flakes 2 Tsps dried minced onion T sp poultry seasoning cup sugar cup (1 stick) butter cup water T sp vanilla

Fidd le Fad dle cup brown sugar cup corn syrup T sp salt cup co rn kernels

Place bread cubes in a jar. In a small plastic bag, combine celery flakes, onion, bou illon, po ultry seaso ning, and sage; mix well. To prepare Stuffing: -- In a saucepan over medium heat, bring water, butter and contents of seaso ning packet to a bo il. Reduce he at; cover and simme r 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 sauted mushrooms almonds and celery

Tortilla Bowl Preheat oven to 425. You will need 2 medium oven-safe bowls to make each To rtilla Bo wl. Coat both sides of 4 large (10) flour tortillas with nonstick cooking spray. Carefully mold the tortillas into the bowls (which is easier when the tortillas are a room temperature). Place another oven-safe bowl, bottom side down, on top of each tortilla. Bake 7 to 9 m inutes, or until the tortillas hold their shape. Remove the top bowls and bake the tortillas (still in the bottom bowls) 3 to 4 more m inutes, or until gold en and crisp. C arefully lift tortillas from bowls and cool on a wire rack. Then fill with Chili and serve im med iately OR fill with all the taco ingredients that you may like and you have a Taco Salad just like in the restaurants.

cup roasted almonds Comb ine sugar, butter, corn syrup, water and salt in a large saucepan over med ium heat. You're going to bring this sugar mixture to 265 to 275 or what is known as the hard ball stage. For this, it's best to use a candy thermometer. If you do n't have one, don't worry. Drip the sugar mixture into a small glass of cold water. If the candy forms a very hard, yet slightly pliable ball, bingo, you're there. W atch your mixture closely so that it doesn't boil over. While sugar mixture cooks, pop the kernels into popcorn and spread p opco rn on one large or two sm all cookie sheets. Put the popcorn in your oven set on its lowest temperature. This will keep the popco rn hot so that the candy will coat better. When your candy has reached the hard ball stage, add the vanilla. Remove po pcorn from the oven and, working quickly, pour the candy over the pop corn in thin streams. Mix the popcorn so that each kernel is coated with candy, put the popcorn back into the oven for five more minutes, then stir once again. T his will help to coat each kernel. You can repeat this step once more if necessary to get all of the popcorn coated. Add the roasted almonds and stir again. Pour popcorn mixture onto a large sheet of wax paper to coo l. Spre ad the pop corn out, but be careful...it will be hot. W hen popc orn is cool, break it up and immediately put it into a tightly sealed container, such as Tupperware. This will ensure that it stays fresh. This snack mix gets stale very quickly in moist climates if left uncovered. Yield: M akes about 4 qua rts. Cracker Jacks

Tortilla Chips Homemade tortilla chips not only taste great, making them will save yo u money. Spray corn tortillas with vegetable co oking spray and bake un til crispy. Sp rinkle with salt, then crumble into chips. C rush them easily with a rolling pin.

10 c. Pop ped Co rn c. Margarine c. Dark Corn Syrup tsp. Baking Soda

1 c. Unsalted P eanuts 1 c. Brown Sugar, firmly packed tsp. Salt tsp. Vanilla

Cheese To pping for Popco rn Comb ine cup P arme san cheese, cup grated bleu cheese, 1 Tsp paprika, Tsp garlic powder, and Tsp onion powder or o nion salt. Sprinkle on popped popcorn. W arm briefly in microwave or oven before serving

Preheat oven to 25 0 degrees. Mix the po ppe d corn and pean uts in a very large bow l. Keep warm in the oven set at 250 degrees. Melt the butter in heavy saucepan. Stir in the brown sugar, corn syru p and salt and bring to a full rolling b oil, stirring constantly. Boil without stirring for 5 more minutes. Remove from heat. Stir in Baking Soda and Vanilla, quickly pour over warm po pco rn mix. S tir until well coated. Bake in shallow pan or cookie sheet for 45 minutes, stirring every 15 minutes. Makes 2 quarts.

Page -27-

Page -28-

Kool-Aid Sherbet In a bowl, stir 1 cup sugar, 1 envelope Kool-A id (flavor of your choice) and 3 cups milk until sugar is dissolved. Pour into a shallow freezer container; cover and freeze for 1 hour or until slightly thickened. Transfer to a mixing bow l; beat until smooth. Return to freezer container; cover and freeze until firm. Remove from the freezer 20 minutes before serving. Yield: About 3 cup s.

Apple Pie Spice -- Tsp cinnamon + Tsp nutmeg + 1/8 Tsp cardamom

Seasoning Mixes Barbecue Blend = Use cumin, garlic, hot pepper, oregano. Italian Blend = basil, marjoram, oregano, rosemary, sage, savory, thyme. Vegetab le herb s = ba sil, parsley, sa vory. To mato Sauce Herbs = basil, ba y leaf, marjoram, oregano, parsley. Salad Herbs = basil, lovage, parsley, French tarragon Poultry Herbs = lovage, marjoram, sage Fish Herbs = basil, bay leaf, French tarragon, lemon thyme, parsley Egg Herbs = basil, dill we ed, garlic, parsley

Cajun -- Combine 1 Tb l each of salt, garlic powder, cayenne, onion powder, oregano, paprika, thyme and pepp er. OR Comb ine 2 Tsps cayenne, 2 Tsps thyme, 2 Tsps oregano, 1 Tsp cum in, 1 Tsp mustard powder, 1 T sp ground black pepp er, 2 cloves garlic, 1 chopped onion, and 2 Tsps salt. Mix in a food processor or with a mortar and pestle. OR Combine 1 Tsp thyme, 2 Tsps pa prika , 1 Tsp dried oregano, 1 Tsp garlic powder, Tsp cumin, Tsp nutmeg, Tsp salt, Tsp cayenne pepper, T sp black pepper

Chili Seasoning Mix Combine cup ground red chili pepper or cayenne, cup pap rika, 2 T bls dried minced onion, 4 Tsps cumin seeds, 2 Tsps dried oregano, 2 Tsp s salt, 1 T sp garlic powder, 1 T sp crushed dried red p epp er. (To Prepar e Chili : Add 3 T bls of mix to each po und o f meat when m aking chili. Use to season meat for tacos or for great burgers or meatloaf. Yield: cup )

Cajun Herb Mix -- 5 Tbls paprika, 2 Tbls granulated garlic, 2 Tbls dried onion flakes, 1 Tsps dried oregano, 1 Tsps dried basil, 1 Tbl cayenne powder, and 1 Tsp s ground wh ite pep per. Mix all ingred ients together. For a milder blend, decrease the amount of cayenne by . Salt may be added to herb mix or after meat is cooked, if need ed. Y ield: 2/3 cup. For grilling , dredge chicken, fish (swordfish, tuna, or salmon), or steak through the mix before placing it on the grill. This mix also ma kes a spicy dip or sauce. Add to sour cream, mayonnaise, or yogurt and serve with chips or cut up veggies.

Spicy Chili Seasoning: 4 Tbls chili powder, 2 Tsps ground coriander, 2 Tsps ground cumin, 1 T sps garlic powder, 1 T sp oregano, Tsp cayenne pe ppe r. Lemon-Pepper Seasoning: Costs less than store-bought and has a naturally fresher flavor. Simply mix finely grated lemon zest of 1 lemon with 2 Tbls cracked black pep percorns.

Chinese Five-Spice P owde r -- 3 Tbls cinnamon, 2 Tsps aniseed, 1 Tsps fennel seed, 1 T sps black pepper, T sp ground cloves. Combine all ingredie nts in a blend er until they are pro cessed.

Creole Seasoning Mix -- 2 Tbls plus 1 Tsp s pap rika, 2 T bls garlic powder, 1 Tbl salt, 1 Tbl onion powder, 1 Tbl dried oregano, 1 Tbl dried thyme, 1 Tbl cayenne pepper, 1 Tbl pepper. Combine all ingredients. Use to season chicken seafood, steak or vegetables

All-Purpo se Seasoning Blen d --5 Tb ls dried parsley, 3 Tbls dried oregano, 2 Tb ls dried paprika, 2 Tbls dried celery seed, 2 Tsps dried chile pepper, 2 Tbls dried mustard seed, 1 Tbl dried marjoram, 3 Tsps dried garlic, T bl dried savo ry, 1 Tsp dried thyme, 1 Tsp chili powder blend, salt to taste. Comb ine all herbs and spices in a blender, spice grinder or mortar and pestle and finely grind. Store in airtight container away from heat and light

Allspice -- For 1 Tsp allspice, com bine Tsp cinnamon and Tsp ground cloves Page -29-

Curry Powder -- Curry can be expensive and can lose its aroma and flavor q uickly. To prevent the need to replace this spice often, store the curry powder in an airtight container in the freezer. Roast the whole spices in a sma ll, heavy skillet, stirring constantly, or in 200 oven for about 15 minutes, until they are fragrant. Stir in the ground sp ices and grind well. Yield: ab out 1 cup. To make curry -- 2 Tbls coriander seed s, 2 Tb ls cumin seeds, 1 T bl mustard see ds, 1 Tbl black peppercorns, 1 Tbl fennel seeds, 1 Tbl whole cloves, 1 Tbl ground turmeric, 1 T bl ground cardamom , 2 Tsp s ground cinnamon, 2 Tbls freshly ground cayenne. Page -30-

Curry Spice M ix -- Comb ine 1/3 cup coarsely ground black pepper, cup gro und cumin, 3 Tbls dry mustard, 3 Tbls ground turmeric, 3 Tbls best-quality curry powder, 1 Tbls ground cardamom, 1 Tbls ground coriander, 1 Tbl ground mace, 1 Tbl freshly grated nutmeg, 1 Tbl ground cinnamon, 1 Tbl ground clo ves, 1 Tsps cayenne pepp er. Store in tightly covered jar. W ill keep for 1 year. Yield: 1 cups.

rosem ary, cup dried lovage, cup dried marjoram, 1 Tsp freshly ground black pep per, 1 Tsp dried onion powder. Comb ine herbs and se asonings thoroughly, and store in airtight con tainer in a dark cool plac e. Yield: 4 cups

Pum pkin P ie Spice -- For 1 Tsp == C omb ine Tsp cinnam on, Tsp ginger, 1 /8 Tsp allspice, 1/8 T sp nutm eg.

Herbal Spread Mix -- Combine 1 cup dried parsley, cup dried dillweed, cup dried chives, cup dried oregano and cup dried thyme. Store in an airtight container away from the light. Variations: Add cup dried basil or 1/8 cup dried lemon zest. Yield: 2 cups Suggested Uses: Add to cream cheese for a cracker spread. Add to pasta sauces, dips, veggie dishes, soups and stews, salad dressings, hom emade he rb breads, chicke n, fish dishes, herb vinegars, or herb butter.

Savo ry Steak Rub -- Com bine 1 Tb l marjo ram, 1 Tb l basil, 2 T sps garlic powder, 2 Tsps thyme, 1 Tsp rosemary, crushed and Tsp oregano. Rub over steaks before grilling or broiling. W ill season 4 to 5 steaks

Seasoning Salt -- Co mbine 1 cup salt, 1 T sp pa prika, 1 Tsp pepper, 1 T sp white pepper, T sp celery salt, Tsp garlic salt. Yield: 1 cup

Italian Seasoning -- 1 cup dried basil, 1 cup dried parsley, cup dried greek oregano, cup dried minced onion, cup dried thyme, cup dried minced garlic, 1/8 cup crushed mild dried chile pepp ers, 1 Tbl ground black pepper, 1 Tbl dried sage. Co mbin e the ingredients in a large bowl and blend thoroughly. Keep in clean airtight glass jar in a cool dark p lace. Yield: About 4 cups. Instant Spagh etti Sauce : Mix 1 Tbl seasoning and 1 cup tomatoes and cook for 15 m inutes. Uses: Add seasoning to pizza sauce, meatballs, Italian hamburgers, pasta salad, steamed summer squash, garlic bread, and salad dressing. Mexican Marinade Mix -- Tsp salt, 2 Tsps dried oregano, 2 Tsps dried cumin, 2 Tsps ground chile peppe r, 2 Tsps ground cloves, 2 Tsps ground cinnamon, 2 T sps ground black pepper, and 1 T sp garlic powder. Blend ingredients thoroughly. Yield: About 1/3 Cup. To M ake M arinade: Comb ine 3 Tsps mix with cup chopped onion, 1 Tbl olive oil, and 1 cup red wine vinegar. This is enough to marinate 1 pound of beef. Also goo d for m arinating kabo bs and grilled steaks.

Spicy Seasoning Rub -- Mix together cup chili pow der, cup ground cum in, 2 Tb ls garlic powder, 1 Tbl dried oregano and 1 to 2 Tsps ground red pepper, to taste. Yield: cup

Hot and Spicy Rub -- 1 Tbl cumin seeds, 1 Tsp coriander seeds, 8 dried chile pepp ers, stemmed and seed ed, 1 T bl brown sugar, 1 T sp ground cinnamon, T sp garlic powd er, T sp salt, T sp ground black pepp er, ground red pepper. Cook cumin and coriander seeds in a small skillet over low heat, stirring constantly, 3 minutes. Process seeds, chile pepp ers, and remaining ingredien ts in a blender until mixture resem bles co arse powd er. Store in an airtight container. Sprinkle on chicken, pork, or beef before grilling, broiling, or baking. Yield: 2/3 cup

Garlic Mustard Rub -- Mix together cup creole or other spicy mustard, cup dried minced onion, 2 T bls dry Cajun seasoning blend, 1 Tb ls chop ped garlic, 1 to 2 Tsps hot pepp er sauce, to taste. Yield: cup Homemade Salt Substitute -- Mix 5 T sps onion p owd er; 1 T bl each of garlic powder, paprika, dry mustard; 1 T sp thyme; Tsp white pepper; T sp celery seed. Combine, store in clean, empty spice jar in cool, dry place. O R Combine 1 Tbl garlic powder, 1 Tsp each dried parsley flakes, basil, marjoram and thyme, 1 Tsp rubbed sage, 1 Tsp pepper, 1 Tsp onion pow der, Tsp ground mace, Tsp cayenne pepper. Store in airtight container. Yield: cup OR Salt Free Blen d -- 6 Tb ls dried parley, 4 Tbls dried oregano, 4 T bls onion powd er, 2 T bls dried basil, 2 Tsps garlic powd er, 1 Tsp dried rosemary, 1 Tsp dried thyme, 1 Tsp dried sage and T sp cayenne powder. Page -32-

Spicy Pepper Shake -- Combine 1 Tbl cayenne pe ppe r, 2 T bls garlic powder, 2 T bls pap rika, 2 T bls parsley, 2 T bls gro und b lack pepp er, Tb l salt.

Poultry Seasoning -- 2 Tbls dried marjoram, 2 Tbls dried savory, 2 Tsps dried parsley, 1 Tbl dried sage, 1 Tsps dried thyme. Yield: 1/3 cup OR 2 cups dried parsley, 1 cup dried sage, crumbled, cup dried summer savory, cup dried

Page -31-

Grind all dried herbs thoroughly in a grinder, or blender and put in a large-holed shaker. Yield : 1 1/3 cup s. Tex-Mex Spice Mix -- 3 Tbls chili powder, 2 Tbls ground cumin, 1 Tb l ground black pepper, 1 Tbl salt, 1 Tb l garlic powder, 1 Tsps ground red pepper. Com bine all ingred ients, and store m ixture in an airtight container in a cool, dark, dry place up to 3 mo nths. Yield: 8 Tb ls

Easter Egg Dyes -- Boil the eggs with grass=green. Onion skins=yellow beets=red spinach or turnip tops=green OR Add a package of unsweetened powdered drink mix to the pot

Finger Paints (Non-Toxic) Zesty Seasoning Mix -- Combine cup garlic powder, 1 Tbl ground cumin, 1 Tbl pap rika, 1 T bl seasoned salt and 1 T bl lemon pepp er or 1 Tsp black pepper. -- Mix cup cornstarch with 2 cups cold water in a saucepan. Bring the mixture to a boil and continue to boil until it thickens. Let cool sligh tly. Pour equal amounts into clea n bab y food jars and color each with food coloring. Paint Roller -- To make a neat p aint roller for you r children to p aint with, all you do is pry the top off an old roll-on d eod orant bottle and fill it with thinned finger or poster paint. Rep lace the top and aw ay you go!

Garlic Italian Zesty Seasoning Mix -- Combine cup garlic powder, 1 Tbl dried basil, 1 Tbl oregano, 1 Tbl paprika, 1 Tbl seasoned salt and 1 Tbl lemon pepper or 1 Tsp black pepper Bubb le Solution If your kids are forever blowing bubbles, it's a lot more economical to whip up a batch of the sudsy solution whenever it's needed. Combine 1 Tbl powdered detergent with 1 T bl glycerine, 1 cup just-boiled water, and a few dro ps food coloring. Stir until the p owd er comple tely dissolves. Sto re it in a jar with a screw on lid. You can use a plastic straw to blow bub bles sim ply by cutting the end diago nally. To make Humongous Bubbles, take a plain wire ha nger and reshape it so that it becomes a large round hoop with a handle. Pour the bubble solution into a pan or coo kie sheet that is at least a little wider than the hoop. Now you or your child can dunk the hoop in the goop and wave it through the air at just the right speed (not too fast, not too slow) to make a big, beautiful bubble.

Paint Clean-up -- Before you give the paints to your children, pou r a small amount of liquid dish soap into the paint first. It doe s not effect the paint, but it sure helps cleaning up. Make your own Windshield De-Icer -- Mix 1 part commercial antifreeze with 9 parts o f 50/50 mixture of alcoho l and water. Crayons Recycle OLD Crayons! -- Broken and wo rn down crayons can be melted in an emp ty soup can an d then poured into old candy mold s. Children lov e to co lor with the spe cial shap es and multi-colors. Glue (paper) Blend 4 Tb ls wheat flour into 6 T bls cold water to ma ke a sm ooth paste. Boil 1 cups water and stir into mixture, stirring until mixture is translucent. Use when cold. OR Blen d 3 T bls cornstarch with 4 T bls cold water to make a smooth paste. Stir paste into 2 cups boiling water, continue to stir until mixture becomes translucent. Use when cold. OR Blend cup cornstarch, cup water, 2 Tbls light corn syrup and 1 Tsp white vine gar in m edium saucepan. Coo k over med ium heat, stirring constantly, until mixture thickens. Remove from heat. In separate bow l, mix until smooth cup cornstarch and cup water. Add this to the first heated mixture, stirring co nstantly. T his glue will keep 2 months in a co vered container. OR Blend 4 Tb ls wheat flour and 6 T bls cold water to ma ke a sm ooth paste. B oil 1 cups water and stir in paste, cooking over very low heat for 5 minutes. Use when cold. Page -34-

Clay -- In a plastic container, combine 1 cup salt and 2 cups flour, then gradually add water until it's the consisten cy of wo rkable clay. Sto re it in an airtight container.

Cooked Clay -- In a saucepan, mix 2 cups baking soda (2 cups baking soda equals 1 one-pound box) with 1 cu p cornstarch, then add 1 cups cold water. (F ood Coloring is optional). Cook the mixture over a medium flame, stirring - stirring - stirring. W hen it is the consistency of moist mashed potatoes, turn off the heat, dump it on a plate, an d cover it with a da mp c loth. W hen it's coo l to the touch, it's ready. Store it in an airtight plastic bag or container in the refrigerator. Before using it, let it get to roo m temperature.

Page -33-

Ornament Recipe -- Store the se from year to ye ar in a tightly sealed c ontainer. cornstarchbakingsodaOrnament Dough: 2 cups baking soda, 1 cup cornstarch, 1 cups cold water. Mix cornstarch and baking so da in a saucepan and add the water. Cook over medium heat, stirring constantly, until the mixture is the consistency of wet mashed potatoes. T urn it out onto a plate, cover it with a damp cloth and let it cool. When coo l, knead it until it is smooth. Seal it in a plastic bag and store in the fridge until you are read y to use it. Shape ornaments by hand or flatten the dough and cut o ut shapes with co okie cutters. Insert a wire hanger into the soft dough or make a hole in each ornament with a plastic drinking straw so that you can ha ng the o rnament with crinkle tie or regular ribbo n. Let ornaments dry overnight or heat them in a 250 oven for 15 minutes. If not comp letely dry, continue to heat, checking at 5 minute increm ents. Dried pieces can b e painted with water colors, poster paints, acrylic paints o r felttip pens. Finish the ornaments with a coat of two of clear nail polish or varnish and they will last for years.

Play Dough -- Mix to gether cup of salt, 2 Tbls alum, 2 Tbls cooking oil, then add the mixture to 2 cups of boiling water and knead. Use food co loring for different colors. Let co ol. Keep in your re frigerato r unco vered for one day, then co ver.

Page -35-