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    Question recipe in a jar needed

    There used to be a long thread here for a lot of recipe in a jar ideas, guess it was old and no longer up. We are putting together some jars for ladies that watch our kids during bible study. I have cookies idea but really need soup or other non sweet ideas. I am really bad w/ search engines so any ideas or links would really help.
    thanks
    Moms of boys work from son up to son down and then they go on line to escape

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    Don't know if this will all fit, this is a cut and paste I did from last year and I am just giving it back, hope it helps you out!

    If for some reason this doesn't all come through, PM me and I will send you to you e-mail.


    EC

    Posted by Jolie Rouge on 05-15-2002 01:27 PM:

    Mochaccino Mix
    by Wen Zientek-Sico

    This creamy and chocolatey drink is the perfect way to start the day! The simple ingredients and quick preparation make it a great gift for any busy mom. This makes about 2 1/4 cups mix that will make 36 servings of Mochaccino.

    Ingredients
    1 cup powdered chocolate milk mix
    3/4 cup powdered creamer
    1/2 cup instant coffee granules
    1 teaspoon ground cinnamon
    1 pint canning jar
    decorative label
    marker or pen

    Directions
    Combine all of the ingredients in a medium bowl. Store in the one-pint canning jar. Write the instructions below on a decorative label and place on the jar.

    To make Mochaccino: Place 1 heaping tablespoon Mochaccino Mix in a mug or cup and add 1 cup boiling water. Stir well.


    ------------------------------------


    Citrus Spice Tea Mix
    by Wen Zientek-Sico

    Makes 1 container of mix that will make 25 servings.
    Ingredients
    1 1/4 cups powdered orange drink mix
    2/3 cup sweetened lemon-flavored instant tea mix
    1 teaspoon freshly ground nutmeg
    1 teaspoon ground cinnamon
    1 teaspoon allspice
    3/4 teaspoon grated orange rind

    Directions
    Mix all of the ingredients together in a medium bowl. Pour into an airtight canister and seal tightly. Write the instructions below on a card and attach with some lemon- and orange-colored ribbon and fake oranges and lemons if desired.

    To make Citrus Spice Tea: Place 1 heaping tablespoon Citrus Spice Tea Mix in a cup or mug. Add 1 cup boiling water and mix well.
    WORLD PEACE, IS THAT SUCH A HARD THING TO DO?

  4. #3

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    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 3. APPLE CIDER BARBECUE SAUCE
    >
    > 1 medium onion, grated or finely chopped
    > 4 C. pressed apple cider (not pasteurized apple juice)
    > 1/2 C. cider vinegar
    > 1/2 C. firmly packed dark brown sugar
    > 1 T. whole mustard seed
    > 1 tsp. celery salt or celery seed
    > 1 T. Worcestershire sauce
    > 1 T. liquid smoke
    > 2 (12 oz.) bottles chili sauce
    > Hot pepper sauce, to taste (optional)
    >
    > Bring all ingredients to boil in a large saucepan. Reduce heat and simmer
    > until sauce is thickened and volume is halved. Pour hot sauce into two
    > 1-pint sterilized jars. Seal with 2-piece sterilized lids. Water-bath
    > process for 10 minutes. Remove with tongs. Cool. Decorate jars with Baster
    > Brush Wrap (below).
    >
    > BASTER BRUSH WRAP:
    >
    > 1 (12-inch) length 1/4-inch wide red ribbon
    > 1 small baster brush
    >
    > Center gingham squares on jar lid. Slip rubber band over fabric, gathering
    > in around the rim of jar. Tightly tie ribbon around jar lid. Tie ribbon
    > streamers in bow around handle of basting brush. Remove rubber bands.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 4. APPLE CIDER SPICE MIX
    >
    > 2 cups sugar
    > 2 teaspoons ground cinnamon
    > 1 teaspoon ground cloves
    > 1 1/2 teaspoon ground allspice
    > 1/2 teaspoon ground mace
    > 1/4 teaspoon ground nutmeg
    >
    > Combine all ingredients and store in airtight jar.
    >
    > ATTACH THE FOLLOWING GIFT TAG:
    >
    > Spiced Apple Cider:
    >
    > 8 ounces dry red wine or apple cider
    > 2 teaspoons Apple Cider Spice Mix
    > 1 cinnamon stick
    > 1 twist of orange or lemon peel
    >
    > Heat wine or cider until hot but not boiling. Steep the Apple Cider Spice
    > Mix in the liquid until sugar is dissolved. Pour into serving mug and
    > garnish with cinnamon stick and twist of peel.
    WORLD PEACE, IS THAT SUCH A HARD THING TO DO?

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    Posted by sharinbo on 07-15-2002 11:22 AM:


    > 46. CHILI GIFT BASKET
    >
    > Put into a jar or large bag...
    > 3 cups dried beans (pink, red, or kidney -- sorted)
    >
    > Combine spices and put into a small bag...
    > 3 Tbsp. mild chili powder
    > 2 Tbsp. dehydrated onions
    > 1 Tbsp. granulated garlic
    > 1 tsp. oregano
    > 2 tsp. salt
    > 1/2 tsp. cayenne pepper (optional)
    >
    > Include also in your gift basket...
    > 2 (14oz.) cans diced tomatoes in juice
    > 1 (8oz.) can tomato sauce
    > 1 package Corn Bread Mix
    > 1 small can whole kernel corn
    > 1 small can diced green chilis (not the hot kind)
    >
    > ADD THIS LABEL TO JAR:
    >
    > To make Chili:
    > Wash beans. Put into pot with spices. Cook until done, about 1 to 1 1/2
    > hours. Meanwhile, brown 1 lb. ground beef (if desired), and drain. Add
    meat
    > to the beans with the tomatoes and sauce. Simmer to blend flavors. Serve
    > with Chili Corn Bread, if desired.
    >
    > To make Chili Corn Bread:
    > Stir the well-drained corn and chilis into the corn bread mix just before
    > baking. Bake in a well-buttered 8" square pan at 425 degrees for 25
    minutes.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 47. CHOCOLATE APPLESAUCE BREAD BAKED IN A JAR
    >
    > 1 c butter -- softened
    > 3 c granulated sugar
    > 4 egg whites -- whipped
    > 1 tbsp vanilla
    > 1 tsp almond extract
    > 2 c applesauce -- at room temperature
    > 3 c unbleached flour
    > 3/4 c cocoa powder -- sifted
    > 1 tsp baking soda
    > 1/2 tsp baking powder
    > 1/8 tsp salt
    >
    > Preheat oven at 325F degrees. Place a baking sheet onto middle rack and
    > remove top rack from oven. Before starting batter, wash 8 (1 pint) wide
    > mouth canning jars with lids in hot soapy water and let drain, dry, and
    cool
    > to room temperature.
    >
    > Generously prepare jars with butter. In a mixing bowl, combine butter,
    > sugar, egg whites, vanilla, almond extract, and applesauce. In another
    > mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and
    > salt. Mix wet ingredients with dry ingredients just until moistened. Spoon
    1
    > level cupful of batter into each jar. Carefully wipe rims clean, then
    place
    > jars on baking sheet (or they'll tip over) in the center of oven.
    >
    > Bake 40 minutes. Keep lids in hot water until they're used. When cakes are
    > done, remove jars which are HOT from oven one at a time. If rims need
    > cleaning, use moistened paper towel. Carefully put lids and rings in
    place,
    > then screw tops on tightly shut. Place jars on a wire rack; they will seal
    > as they cool. Makes 8 cakes.
    >
    > WARNING: Use only CANNING JARS for this recipe. Others may not be tempered
    > to withstand the heat. Do NOT use coffee or vegetable cans as most contain
    > lead and are painted or sealed with materials that may give off toxic
    gases
    > when heated.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 48. CHOCOLATE BROWNIES
    >
    > 1 cup all-purpose flour
    > 1/2 tsp. Baking powder
    > 1/4 tsp. Salt
    > 1 1/2 cups vanilla-flavored sugar *
    > 1/4 cup unsweetened cocoa powder
    > 6 oz. Semi-sweet chocolate pieces
    > 1/2 cup nuts, raisins, coconuts or mini-marshmallows
    >
    > Add ingredients to jar in order given, packing down well between layers.
    >
    > * To make vanilla-flavored sugar: Fill a quart jar with sugar. Split a
    > vanilla bean lengthwise and insert both halves into the sugar. Secure the
    > lid and store for 2-3 weeks before using.
    >
    > GIFT CARD INSTRUCTIONS:
    >
    > To make Chocolate Brownies:
    > Combine 1/2 cup of butter, melted and cooled, with two lightly beaten eggs
    > in large bowl. Gently stir in jar contents. Spread in a greased and
    floured
    > 8 inch baking pan. Bake at 350 for 35 minutes. Cool in the pan, then cut
    > into bars. Makes 16 brownies.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 49. CHOCOLATE CHIP BANANA BREAD
    >
    > 1/2 cup chocolate chips
    > 1/2 cup dried bananas finely chopped
    > 1/2 cup sugar
    > 2 1/2 cup bisquick
    > 1 tsp baking powder
    > 1/4 tsp salt
    >
    > Layer ingredients in a wide-mouth 1-quart canning jar in order given.
    Press
    > each layer firmly in place before adding next ingredient.
    >
    > GIFT CARD INSTRUCTIONS:
    >
    > To make Chocolate Chip Banana Bread:
    > Preheat the oven to 350 Degrees. In a large bowl, place the contents of
    this
    > jar. Make a well in the center. Mix 1 1/4 cup milk, 1 tsp vanilla, 2 eggs
    > (slightly beaten) , and 1/2 cup butter or margarine (softned) into dry
    > mixture. Stir until completely blended. Spoon the batter into a large loaf
    > pan that is well greased with waxed paper in the bottom. Bake for 1 hour
    or
    > until knife inserted in the center comes out clean. Cool in the pan on a
    > wire rack before removing.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 50. CHOCOLATE CHIP COOKIES #1
    >
    > 1 2/3 cups all-purpose flour
    > 3/4 teaspoon baking soda
    > 1/2 cup white sugar
    > 2 cups semisweet chocolate chips
    > 1/2 cup packed brown sugar
    >
    > Combine the flour, baking soda, white sugar, and the chocolate chips.
    Place
    > 1/2 of the mixture in a clean quart sized glass jar, and pack firmly.
    Place
    > the brown sugar on top, again packing firmly. Place the remaining flour
    > mixture on top. Cover with a lid.
    >
    > ATTACH THE FOLLOWING TAG TO THE JAR:
    >
    > To make Chocolate Chip Cookies:
    > Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup
    of
    > butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry
    > mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in
    a
    > preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes. Makes 2
    > dozen.
    WORLD PEACE, IS THAT SUCH A HARD THING TO DO?

  6. #5

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    >
    >


    --------------------------------------------------------------------------------

    Posted by sharinbo on 07-15-2002 11:21 AM:


    41. CELEBRATION COOKIE MIX
    >
    > 3/4 cup all-purpose flour
    > 1/2 teaspoon baking soda
    > 1/2 teaspoon salt
    > 1/2 teaspoon ground cinnamon
    > 1/2 cup chopped walnuts
    > 1 cup "M&M's" Chocolate Mini Baking Bits, divided
    > 1/2 cup raisins
    > 3/4 cup firmly packed light brown sugar
    > 1-1/4 C uncooked quick oats
    >
    > In medium bowl combine flour, baking soda, salt, and cinnamon.
    >
    > In 1-quart clear glass jar with tight-fitting resealable lid, layer flour
    > mixture, walnuts, 1/2 cup "M&M's" Chocolate Mini Baking Bits, raisins,
    > brown sugar, remaining 1/2 cup "M&M's" Chocolate Mini Baking Bits, and
    > oats. Seal jar; wrap decoratively.
    >
    > GIVE AS A GIFT WITH THE FOLLOWING INSTRUCTIONS:
    >
    > To make Celebration Cookies:
    > Preheat oven to 350 F. Lightly grease cookie sheets; set aside. In large
    > bowl beat 3/4 cup (1 1/2 sticks, 169g) butter, 1 large egg, and 3/4
    teaspoon
    > vanilla extract until well blended. Stir in contents of jar until well
    > blended. Roll into 1-inch balls and place about 2 inches apart on prepared
    > cookie sheets. Bake 12 to 15 minutes. Cool 2 minutes on cookie sheets;
    cool
    > completely on wire racks. Store in tightly covered container. Makes 4
    dozen
    > cookies.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 42. CHERRY - BERRY BREAD MIX
    >
    > 2-1/2 cups all-purpose flour
    > 1 teaspoon baking powder
    > 1 teaspoon baking soda
    > 1 teaspoon ground cinnamon
    > 1/2 teaspoon salt
    > 1 cup Quaker oats (quick or old fashioned, uncooked)
    > 3/4 cup dried cherries
    >
    > To make mix: In large bowl, combine flour, baking powder, baking soda,
    > cinnamon and salt; mix well. Add oats, cherries and cranberries; mix well.
    > Transfer to resealable plastic bag, a decorative quart jar with lid or
    other
    > airtight container. Store in a cool dry place. (Or, add to jar in
    layers)...
    >
    > ATTACH GIFT TAG TO JAR:
    >
    > "Cherry - Berry Bread"
    >
    > 1 jar Cherry - Berry Bread Mix
    > 3/4 cup honey
    > 3/4 cup milk
    > 12 tablespoons (1-1/2 sticks) butter or margarine, melted and cooled
    > 2 large eggs, lightly beaten
    > 3/4 cup dried cranberries
    >
    > Heat oven to 350F. Lightly spray four 6 x 3-3/4-inch disposable aluminum
    > foil mini loaf pans with no-stick cooking spray. Place bread mix in large
    > bowl. In small bowl, combine honey, milk, butter and eggs with wire whisk
    or
    > fork; mix well. Add to dry ingredients all at once; stir just until dry
    > ingredients are moistened. (Do not overmix.) Pour into pans, dividing
    > evenly. Bake 22 to 28 minutes or until tops of breads feel firm when
    > touched and wooden pick inserted near center has a few moist crumbs
    clinging
    > to it. (Do not overbake.) Cool breads in pans on wire rack. Wrap tightly
    in
    > aluminum foil. Store at room temperature up to 2 days. For longer storage,
    > label and freeze. Serves 4 mini loaves.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 43. CHEWY BUTTERSCOTCH NUT BARS
    >
    > 1/2 cup butterscotch chips
    > 1/2 cup pecan pieces or coarsely chopped pecans, toasted and cooled
    > completely
    > 1/2 cup packed light brown sugar
    > 1 cup buttermilk biscuit and baking mix (like Pioneer)
    > 1/2 cup packed dark brown sugar
    > 1 cup buttermilk biscuit and baking mix
    >
    > In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the
    > order listed, beginning with butterscotch chips. If there is any space
    left
    > after adding the last ingredient, add more chips or pecans to fill the
    jar.
    > Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place
    fabric
    > over lid; secure in place with ribbon or raffia. Decorate as desired.
    >
    > Note: To toast pecans, place in a microwave-safe dish and microwave on
    High
    > for 4 to 5 minutes, stirring every minute. After measuring the brown
    sugar,
    > crumble it between your fingers for uniform texture. Be sure to pack the
    > brown sugar firmly in the jar to prevent the baking mix from sifting down
    > through it.
    >
    > MAKE A GIFT CARD WITH BAKING INSTRUCTIONS TO ATTACH AS FOLLOWS:
    >
    > To make Chewy Butterscotch Nut Bars:
    > Empty contents of jar into medium bowl. Stir in 1/2 cup (1 stick) butter
    or
    > margarine, melted; 1 large egg; and 1 teaspoon vanilla. Press into an
    > 8x8x2-inch baking pan coated with cooking spray. Bake at 350 degrees for
    18
    > to 22 minutes or until bars are light golden brown and center is almost
    set.
    > Yield: Makes 16 bars.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 44. CHEWY COCONUT - ALMOND COOKIES
    >
    > 1 C. shredded coconut
    > 1/2 C. sliced almonds, toasted and cooled completely
    > 1/2 C. packed dark brown sugar
    > 1 C. buttermilk biscuit and baking mix
    > 1/2 C. packed light brown sugar
    > 1 C. buttermilk biscuit and baking mix
    >
    > NOTE: To toast almonds, place them on a microwave-safe plate and microwave
    > on high for 1 to 4 minutes, stirring every minute. Timing is determined by
    > wattage of your microwave.
    >
    > In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the
    > order listed (yes, there are two layers of
    > biscuit and baking mix). If there is any space left after adding the last
    > ingredient, add more baking chips or nuts to fill the jar. Place lid on
    top.
    >
    > INSTRUCTIONS TO PLACE ON GIFT CARD ATTACHED TO JAR:
    >
    > To make Chewy Coconut - Almond Cookies:
    > Empty contents of jar into medium bowl. Stir in 1 stick butter or
    margarine,
    > melted, 1 large egg and 1 teaspoon vanilla extract until well combined.
    > Shape into 1-inch balls. Place on baking sheets coated with cooking spray.
    > Bake at 375F for 10 to 12 minutes or until cookies are light golden
    brown.
    > Makes 2 1/2 dozen cookies.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 45. CHICKEN SOUP WITH BOW NOODLES
    >
    > Approx 3 1/2 cup Bow Noodles (farfalle)
    > 1/4 cup Mushrooms -- dried, chopped (opt.)
    > 2 Tbs Minced Onion -- dried
    > 3 Tbs Chicken Bouillon granules -- instant
    > 1 Tbs Parsley flakes
    > 1 teaspoon Thyme
    > 6 -7 whole cloves
    >
    > You can do this two ways. You can layer the bow noodles with the spices in
    > between (except for whole cloves) . Or you can put the noodles in the jar
    > with the spices tied up in a baggie.
    >
    > ADD THESE DIRECTIONS TO YOUR GIFT CARD:
    >
    > To make Chicken Soup with Bow Noodles:
    > Bring 8 cups water to boil in a large pot. Add contents of jar EXCEPT
    whole
    > cloves. Push whole cloves into a small onion and drop into soup. Simmer
    > until noodles aredone approx 8- 12 minutes. The cloves gives this soup a
    > WONDERFUL flavor!!
    WORLD PEACE, IS THAT SUCH A HARD THING TO DO?

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    --------------------------------------------------------------------------------


    >Posted by sharinbo on 07-15-2002 11:20 AM:


    > 36. CANDY COOKIES
    >
    > 1/2 cup sugar
    > 1/2 cup brown sugar, firmly packed
    > 1 tsp. powdered vanilla
    > 1 tsp. baking soda
    > 2 cups flour
    >
    > Combine all ingredients in a medium bowl. Whisk the ingredients together
    > until they are evenly distributed, making sure all brown sugar lumps are
    > crushed. Store in an airtight jar.
    >
    > ATTACH THIS TO THE JAR:
    >
    > "Candy Cookies"
    > Makes 3 dozen cookies
    >
    > 1 cup unsalted butter or margarine, softened
    > 1 large egg
    > 1 package Candy Cookie Mix
    > 1 cup candy bar chunks (Reese's peanut butter cups, Butterfinger bars,
    white
    > or milk chocolate chunks)
    >
    > Preheat oven to 350 degrees F. In the large bowl of an electric mixer,
    beat
    > the butter until it is smooth. Add the egg, and continue beating until the
    > egg is combined. Add the Candy Cookie Mix and candy bar chunks and blend
    on
    > low just until the cookie mix is incorporated. Form the cookies into 1
    > 1/2-inch balls & place them 2 inches apart on an ungreased cookie sheet.
    > Bake for 10 to 12 minutes, until golden on the edges. Remove from oven,
    and
    > cool on cookie sheet for 2 minutes.
    WORLD PEACE, IS THAT SUCH A HARD THING TO DO?

  8. #7

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    > 32. CAKE IN A COFFEE MUG
    > (Please read all instructions before starting!)
    >
    > You will need 8 coffee mugs... (makes 8 gifts)
    >
    > Cake Mix........
    > 1 cake mix any flavor
    > 1 (4 serving size) instant pudding mix (not sugar free), any flavor
    >
    > Place dry cake mix and dry pudding mix into a large bowl and blend well
    with
    > a whisk. This will be about 4 - 4 cups dry mix and will make 8 coffee
    cup
    > cake mixes. Place cup dry mix into a sandwich bag. Place mix into a
    corner
    > of the bag and tie it there with a twist tie. Label this bag "Cake Mix".
    > Continue making and labeling packets until you have 8 packets.
    >
    > Flavor suggestions:
    > Lemon cake mix- lemon pudding
    > Yellow cake mix- vanilla pudding
    > Devils food cake mix- chocolate pudding
    > Pineapple cake mix- coconut pudding
    > Butterscotch cake mix- butterscotch pudding
    >
    > Glaze mix........
    > 1/3 cup powdered sugar
    > 1 tsp dry flavoring (such as powdered lemonade mix, powdered orange
    > breakfast drink mix, cocoa powder - Select a flavoring appropriate to the
    > cake you are making)
    > Vanilla powder sold by coffee flavorings (or use French Vanilla
    CoffeeMate)
    >
    > Place the glaze mix ingredients into a sandwich bag and tie into corner of
    > bag. Label this bag "Glaze Mix" and attach it to the "Cake Mix" bag with a
    > twist tie. You can also include another bag labeled "Toppings", if
    desired.
    > (Example: For the pineapple coconut cake, include flaked coconut in a
    > separate bag with instructions to sprinkle it over the frosted cake.)
    >
    > Select one of 8 large coffee cups. Check it to be sure it holds 1 cups
    of
    > water. That way you will be sure you have bought the size the recipe calls
    > for. It can't have any metallic paint on it because it will be used in the
    > microwave. Place one baggie of cake mix and one baggie of glaze mix in
    each
    > coffee cup. Add one baggie of toppings into each cup also, if using.
    > Continue with the remaining coffee cups.
    >
    > NOW ATTACH THE FOLLOWING BAKING INSTRUCTIONS TO EACH COFFEE CUP:
    >
    > "BAKE A CAKE IN A COFFEE MUG!!"
    > Generously spray inside of coffee cup with cooking spray. Empty contents
    of
    > large packet into cup. Add 1 egg white, 1 tbsp oil, 1 tbsp water to dry
    mix.
    > Mix 15 seconds, carefully mixing in all the dry mix. Microwave on full
    power
    > 2 minutes. (you may not get satisfactory results in a low wattage small
    > microwave). While cake is cooking, place ingredients from "Glaze Mix" into
    a
    > very small container and add 1 tsp water. Mix well. When cake is done,
    > pour glaze over cake in cup. Enjoy while warm.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 33. CALICO BEAN SOUP MIX
    >
    > 1/3 cup yellow split peas
    > 1/3 cup green split peas
    > 1/3 cup dried lima beans
    > 1/3 cup dried pinto beans
    > 1/3 cup dry kidney beans
    > 1/3 cup dried great northern beans
    > 1/4 cup dried minced onion
    > 2 teaspoons chicken bouillon granules
    > 1/4 teaspoon ground cumin
    > 1/4 teaspoon garlic powder
    >
    > Layer ingredients in a jar. Attach the following gift tag.
    >
    > GIFT TAG INSTRUCTIONS:
    >
    > "Calico Bean Soup"
    >
    > 8 cups water
    > 2 carrots, chopped
    > 2 stalks celery, chopped
    > 2 pounds smoked ham hocks
    >
    > Bring Bean Soup Mix and water to a rolling boil in a large pot. Cover,
    > remove from heat, and let sit 1 hour. Return pot to heat, stir in carrots
    > and celery. Stir in ham hocks, bring to a boil. Cover, reduce heat and
    > simmer 2 hours, until beans are tender, skimming fat as necessary. Remove
    > ham hocks from soup. Remove meat from bone, chop and return to soup. Heat
    > through and serve.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 34. CALIFORNIA CORN BREAD MIX
    > This is a sweet, cake-like corn bread that is delicious with honey butter.
    >
    > 2 cups Bisquick baking mix
    > 1/2 cup cornmeal
    > 1/2 cup sugar
    > 1 Tbsp. baking powder
    >
    > In a large glass or ceramic bowl, stir all the ingredients together. Store
    > in an airtight jar.
    >
    > ATTACH TO JAR:
    >
    > "California Corn Bread"
    >
    > 1 jar California Corn Bread Mix
    > 2 eggs
    > 1 cup milk
    > 1/2 cup butter, melted
    >
    > Preheat the oven to 350 degrees F. Place the corn bread mix in a large
    > mixing bowl and add the eggs, milk and butter. Blend until the mixture is
    > smooth. Poor into a greased 8-inch baking pan and bake for 30 minutes.
    > Serves 4 to 6.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 35. CANDY CANE SYRUP
    >
    > 8 oz light corn syrup
    > 1/4 tsp peppermint extract
    > 2 drops of red food coloring
    >
    > Combine all ingredients. Place in a jelly jar and attach a gift tag that
    > says "CANDY CANE SYRUP".
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    WORLD PEACE, IS THAT SUCH A HARD THING TO DO?

  9. #8

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    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 20. BROWNIE MIX #1
    >
    > 2-1/4 cups sugar
    > 2/3 cup cocoa (clean inside of jar with paper towel after this layer)
    > 1-1/4 cups flour mixed with 1 tsp. salt + 1 tsp. baking powder
    > 3/4 cup chopped pecans
    >
    > Layer ingredients in jar in order given. Press each layer firmly in place
    > before adding next ingredient.
    >
    > RECIPE TO ATTACH TO JAR:
    >
    > To make Brownies:
    > Empty brownie mix in large mixing bowl; stir to combine. Add 3/4 cup
    melted
    > butter and 4 eggs slightly beaten; mix until completely blended. Spread
    > batter in a greased 9x13-inch baking pan. Bake at 350 for 30 minutes.
    Cool
    > completely in pan. Cut into 2-inch squares. Yield: 2 dozen.
    >



    --------------------------------------------------------------------------------

    Posted by sharinbo on 07-15-2002 11:17 AM:


    > 21. BROWNIE MIX #2
    >
    > 1 1/2 cups all-purpose flour
    > 1/3 cup unsweetened cocoa powder
    > 1/3 cup flaked coconut
    > 1/2 cup semisweet chocolate chips
    > 3/4 cup white sugar
    > 1/3 cup chopped pecans
    > 2/3 cup packed brown sugar
    >
    > In a 1 quart or 1 liter jar, layer the ingredients in the order listed.
    Pack
    > down firmly after each addition.
    >
    > ATTACH A GIFT TAG WITH THE FOLLOWING DIRECTIONS:
    >
    > To make Brownies:
    > Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square
    > pan. In a large bowl, stir together 2 eggs, 2/3 cup oil, and 1 teaspoon
    > vanilla. Stir in the contents of the jar, and mix well. Spread evenly into
    > the prepared pan. Bake for 25 to 30 minutes in preheated oven, or until a
    > toothpick inserted into the brownies comes out clean. Cool, and cut into
    > squares. Makes 16 brownies.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 22. BROWNIE MIX #3
    >
    > 1 cup flour
    > 1/2 tsp baking soda
    > 1 1/2 cups sugar
    > 1/4 cup cocoa powder
    > 1/3 cup toasted almonds, coconut, or and/or mini marshmallows
    > Any combination of the following to fill the rest of the jar:
    > chocolate chips, m&m's, any chocolate covered candy bar, chopped
    >
    > Layer ingredients in 1 quart jar, packing down well between each layer.
    >
    > ATTACH THE FOLLOWING GIFT TAG:
    >
    > To make Brownies:
    > Combine 1/2 cup melted margarine with 2 beaten eggs. Stir in 2 teaspoons
    > vanilla and contents of jar. Pour into greased 8x8" square pan. Bake at
    350
    > F for 30 to 35 minutes or until brownies test done. Remove from oven and
    let
    > cool. Cut into squares and serve.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 23. BUTTERSCOTCH BROWNIES
    >
    > 2 cups all-purpose flour
    > 1 1/2 tablespoons baking powder
    > 1/4 teaspoon salt
    > 1/2 cup flaked coconut
    > 3/4 cup chopped pecans
    > 2 cups packed brown sugar
    >
    > To a one liter jar, add flour, baking powder, and salt; stir together, and
    > pack down. Then add and pack down remaining ingredients in this order:
    > coconut, pecans, brown sugar.
    >
    > ATTACH A LABEL WITH THE FOLLOWING INSTRUCTIONS:
    >
    > To make Butterscotch Brownies:
    > Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking
    > pan. Empty jar of brownie mix into a large mixing bowl; stir to break up
    > lumps. Add 3/4 cup softened butter, 2 beaten eggs, and 2 teaspoons of
    > vanilla extract; mix until well blended. Spread batter evenly in the
    > prepared pan. Bake for 25 minutes. Allow to cool in the pan some before
    > cutting into squares.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 24. BUTTERSCOTCH CHIP COOKIES
    >
    > 1 1/8 cups all-purpose flour
    > 1/2 teaspoon baking soda
    > 1/4 teaspoon salt
    > 1/4 teaspoon baking powder
    > 1/2 cup packed brown sugar
    > 1/2 cup white sugar
    > 1 cup flaked coconut
    > 1 cup high protein crisp rice and wheat cereal
    > 3/4 cup butterscotch chips
    > 1/2 cup chopped pecans
    >
    > Layer the ingredients in the order given in a one quart wide mouth canning
    > jar. Firmly pack each ingredient in place. It will be a tight fit, but all
    > ingredients will fit in the jar. Use pinking shears to cut an 8 or 9 inch
    > circle from gingham, calico, or a seasonal fabric. Place the fabric over
    the
    > wide mouth lid and rim and secure with a rubber band. Tie on a raffia or
    > ribbon bow to cover the rubber band.
    >
    > ATTACH A CARD TO THE RIBBON OR RAFFIA WITH THE FOLLOWING DIRECTIONS:
    >
    > To make Butterscotch Chip Cookies:
    > Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup of butter or
    > margarine, 1 egg, and 1/2 teaspoon of vanilla. Use hands to mix the wet
    and
    > dry ingredients together. When completely blended, roll into large walnut
    > sized balls. Place on unprepared cookie sheets and use the palm of your
    hand
    > to flatten each cookie ball. Bake at 350 in a preheated oven for 8-10
    > minutes. Makes 2 dozen.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 25. BUTTERSCOTCH PUDDING MIX
    >
    > 2 cups nonfat dry milk
    > 5 cups brown sugar, packed
    > 1 tsp. salt
    > 3 cups cornstarch
    >
    > Mix and store in airtight container; divide into gift jars.
    >
    > ATTACH TAG TO GIFT JAR:
    >
    > To make Butterscotch Pudding:
    > Add 1/2 cup mix to 2 cups milk. Heat and stir constantly while boiling.
    > Cool, then serve.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    __________________



    --------------------------------------------------------------------------------

    Posted by sharinbo on 07-15-2002 11:18 AM:


    > 26. CAESAR SALAD DRESSING MIX
    >
    > 1 1/2 t Grated Lemon Peel
    > 1 t Oregano
    > 1/8 t Instant Minced Garlic
    > 2 T Graded Parmesan Cheese
    > 1/2 t Pepper
    >
    > Combine all ingredients in a small bowl; stir until well blended. Put
    > mixture in a foil packet or 1-pint glass jar (or use a salad dressing
    cruet
    > and the dressing can be made right in the cruet - what a great idea!).
    > Label as Caesar Salad Dressing Mix. Store in a cool dry place and use
    within
    > 3 to 4 months.
    >
    > INSTRUCTIONS FOR LABEL:
    >
    > To make Caesar Salad Dressing:
    > Combine mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass
    jar.
    > Shake until well blended. Chill before serving. Makes about 3/4 cup of
    Salad
    > Dressing.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 27. CAFE AU LAIT MIX
    >
    > 2 cups Powdered non dairy creamer
    > 1 cup instant coffee
    >
    > Blend ingredients together. Store in an air tight jar.
    >
    > ATTACH TO JAR:
    >
    > To make Cafe Au Lait:
    > Mix 1 tablespoon mix with 1 cup hot water.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 28. CAFE CAPPUCCINO MIX
    >
    > 1/2 cup instant coffee granules
    > 3/4 cup sugar
    > 1 cup powdered non-dairy creamer
    > 1/2 tsp. dry grated orange rind
    >
    > Place all ingredients into a blender or food processor and mix until
    finely
    > ground. Store in an air tight jar.
    >
    > ATTACH TO JAR:
    >
    > To make Cafe Cappuccino:
    > Mix 2 tablespoons mix into 1 cup of boiling water.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 29. CAFE COCO-MINT MIX
    >
    > 1 1/2 cups powdered nondairy creamer
    > 1 cup sugar
    > 1/2 cup each instant coffee granules, and unsweetened cocoa
    > A dash of salt
    > 6 crushed starlight mint candies
    >
    > Place all ingredients into a blender or food processor and mix until
    finely
    > ground. Store in an air tight jar.
    >
    > ATTACH TO JAR:
    >
    > To make Cafe Coco-Mint:
    > Mix 2-3 tablespoons mix into 6 oz. of boiling water.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 30. CAFE MOCHA MIX
    >
    > 1 1/2 cups instant coffee granules
    > 1/4 cup each unsweetened cocoa, and powdered nondairy creamer
    > 6 tbs. powdered sugar
    >
    > Place all ingredients into a blender or food processor and mix until
    finely
    > ground. Store in an air tight jar.
    >
    > ATTACH TO JAR:
    >
    > To make Cafe Mocha:
    > Mix 1-2 tablespoons mix into 3/4 cup boiling water.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    __________________



    --------------------------------------------------------------------------------

    Posted by sharinbo on 07-15-2002 11:19 AM:


    > 31. CAFE SPICED VIENNESE MIX
    >
    > 2/3 cup each instant coffee granules, and sugar
    > 3/4 cup powdered nondairy creamer
    > 1/2 tsp. cinnamon
    > 1/8 tsp. nutmeg
    >
    > Place all ingredients into a blender or food processor and mix until
    finely
    > ground. Store in an air tight jar.
    >
    > ATTACH TO JAR:
    >
    > To make Cafe Spiced Viennese:
    > Mix 4 teaspoons mix into 8 oz. of boiling water.
    >
    WORLD PEACE, IS THAT SUCH A HARD THING TO DO?

  10. #9

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    14. BLUEBERRY SCONES
    > These are delicious warm from the oven with butter and jam; a perfect
    > breakfast food. A jar of homemade blueberry jam would make a wonderful
    > accompaniment to this.
    >
    > 2 cups all purpose unbleached flour
    > 1/2 cup Vanilla sugar**
    > 1/4 cup nonfat dry milk powder
    > 2 tsp baking powder
    > 1 tsp dried lemon peel
    > 1/4 tsp salt
    > 1/3 cup shortening
    > 1 cup dried blueberries
    >
    > Stir together flour, sugar, milk, baking powder, lemon peel, and salt. Cut
    > in shortening using a pastry cutter or fork until the mixture resembles
    > coarse crumbs. Stir in berries. Layer into a 1 quart canning jar, tapping
    > gently on the counter between layers to settle before adding the next. Add
    > additional dried blueberries to fill in small gaps if necessary. Stores at
    > room temp for up to 6 weeks, or freeze for up to 6 months.
    >
    > **To make vanilla sugar, fill a 1 quart jar with sugar. Split a vanilla
    bean
    > in half lengthwise and add both halves to the sugar. Flavor gets better
    > after a couple of weeks, and it will keep as long as regular sugar.
    >
    > GIFT TAG DIRECTIONS:
    >
    > To make Blueberry Scones:
    > Place jar contents in a large mixing bowl. Add 1 beaten egg and 1/4 cup
    > water; stir just until moistened. Turn dough out onto a lightly floured
    > surface and quickly knead gently for 12 to 15 strokes or until nearly
    > smooth. Pat to 1/2 inch thickness. Cut into desired shape and place 1 inch
    > apart on an ungreased baking sheet. Brush with milk. Bake at 400 for 12-15
    > minutes or until golden. Transfer to a rack to cool slightly and serve
    warm.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 15. BOSTON BAKED BEANS MIX
    >
    > 2 c Small white pea beans
    > 1/2 tsp dried thyme
    > 1 Bay leaf
    > 1/4 tsp Ground ginger
    > 1/2 tsp Pepper
    > 1 1/2 tsp Salt
    >
    > Mix and store in an airtight jar.
    >
    > ATTACH THE FOLLOWING INSTRUCTIONS TO THE JAR:
    >
    > "Boston Baked Beans"
    >
    > 1 jar Bean Mix
    > 2 slices bacon; diced
    > 4 3/4 c water
    > 3/4 c chopped onion
    > 1 clove garlic; minced
    > 3 tbs dark molasses
    > 2 tbs mustard
    >
    > Combine all ingredients in bean pot or crockpot. Cook at 300 in oven, or
    on
    > low in crockpot 10-12 hours, stirring occasionally to prevent sticking.
    8-10
    > servings.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~



    --------------------------------------------------------------------------------

    Posted by sharinbo on 07-15-2002 11:16 AM:


    16. BRAN MUFFIN MIX
    >
    > 1 1/2 c all bran cereal, crushed
    > 1 1/4 c self rising flour
    > 1/2 c sugar
    > 1 c golden raisins
    >
    > Layer the ingredients in a jar, packing down between each layer.
    >
    > ADD THE FOLLOWING GIFT TAG TO THE JAR:
    >
    > To make Bran Muffins:
    > Preheat oven to 400. Combine contents of jar, 1/2 c melted butter, 1/2 c
    > milk, and 1 beaten egg. Mix just till moistened. Grease muffin cups and
    fill
    > 2/3 full. Bake 16-18 minutes. Makes 1 dozen muffins. For Pineapple Bran
    > Muffins: Add 1 (8 oz) can drained crushed pineapple to the batter.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 17. BREAD MACHINE MIX
    >
    > A great gift to give along with a bread machine... or to someone who
    already
    > owns one!!
    >
    > 2 teaspoons salt
    > 1/4 cup sugar
    > 2 tablespoons dry milk
    > 3 1/2 cups bread flour
    > 1/2 cup wheat flour
    >
    > Mix salt, sugar, dry milk, and flours. Divide into two jars. Makes 2
    gifts.
    >
    > ATTACH THIS TO EACH JAR:
    >
    > To make Bread:
    > Add the contents of jar to bread machine, in the order suggested by
    machine
    > manufacturer, along with:
    >
    > 2/3 cup water or milk
    > 1 tablespoon oil, butter or shortening
    > 1 teaspoon bread machine yeast or 1 1/2 teaspoons active dry yeast
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 18. BREAKFAST MUFFINS
    >
    > 1 1/2 cups all-purpose flour
    > 2 teaspoons baking powder
    > 1/4 teaspoon baking soda
    > 1/4 teaspoon salt
    > 1 cup rolled oats
    > 1/2 cup brown sugar
    > 3 tablespoons finely minced candied lemon peel
    > 1/2 cup finely minced dried cherries, apples or apricots
    > 1/3 cup chopped almonds or walnuts
    >
    > Layer ingredients in a jar and seal.
    >
    > ADD RECIPE DIRECTIONS TO JAR:
    >
    > To make Breakfast Muffins:
    > Beat 1/4 cup vegetable oil, 1 cup milk or vanilla yogurt, and 1 egg in a
    > mixing bowl until combined. Stir in jar contents, approximately 40
    strokes.
    > Spoon into 12 greased or lined muffin cups. Bake at 400 for 20-25 minutes,
    > cool in pan for five minutes and transfer to a wire rack. Serve warm.
    Makes
    > 12 muffins.
    >

    >
    > 19. BROWNIE CAKES BAKED IN A JAR
    >
    > 2 Canning jars; wide mouth
    > 1 c All-purpose flour
    > 1 c Sugar
    > 1/2 ts Baking soda
    > 1/4 ts Ground cinnamon (optional)
    > 1/3 c Butter; or Margarine
    > 1/4 c Water
    > 3 tb Unsweetened cocoa powder
    > 1/4 c Buttermilk
    > 1 Egg; beaten
    > 1/2 ts Vanilla extract
    > 1/4 c Walnuts; finely chopped
    >
    > Sterilize, two 1-pint straight-sided wide-mouth canning jars (specifically
    > made for canning jams and jellies) lids and rings by boiling for 10
    minutes
    > (keep the lids and rings in the hot water until ready to use); set aside.
    In
    > a small bowl stir together flour, sugar, baking soda and cinnamon, if
    > desired. Set aside. In a medium saucepan combine butter or margarine,
    water
    > and cocoa powder; heat and stir until butter or margarine is melted and
    > mixture is well blended. Remove from heat; stir in flour mixture. Add
    > buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts. Pour
    > mixture into the prepared canning jars; place jars onto a cookie sheet.
    > Preheat oven to 325-degrees. Bake for 35-40 minutes or until a pick
    inserted
    > deep into each cake comes out clean. Remove cakes from the oven, one at a
    > time. Place a lid, then a ring onto the jars and screw down tightly. USE
    > HEAVY-DUTY MITTS, the jars ARE HOT!! Place jars onto your counter to cool.
    > You'll hear a "plinking" sound. If you miss the sound, wait until the
    cakes
    > are cool and press on the lids, they shouldn't move at all, that means
    > they've sealed.
    >
    > WARNING: Use only CANNING JARS for this recipe. Others may not be tempered
    > to withstand the heat. Do NOT use coffee or vegetable cans as most contain
    > lead and are painted or sealed with materials that may give off toxic
    gases
    > when heated.
    >
    WORLD PEACE, IS THAT SUCH A HARD THING TO DO?

  11. #10

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    Posted by sharinbo on 07-15-2002 11:15 AM:
    11. BANANA BREAD BAKED IN A JAR
    >
    > 2-2/3 cups white sugar
    > 2/3 cup vegetable shortening
    > 4 eggs
    > 2/3 cup buttermilk
    > 2 cups mashed, ripe bananas
    > 1 tsp. vanilla
    > 3-1/2 cups white flour
    > 1/2 tsp. nutmeg
    > 1 tsp. cinnamon
    > 2 tsp. baking soda
    > 1 tsp. baking powder
    > 1 tsp. salt
    > 2/3 cup chopped nuts (optional)
    >
    > In large bowl, cream sugar and shortening with electric mixer. Add eggs
    and
    > mix well. Next, add buttermilk and vanilla and mix well. Place dry
    > ingredients in a separate bowl and mix well. Add creamed ingredients to
    dry
    > ingredients and mix well. Gently stir in mashed bananas and nuts.
    >
    > Prepare seven one-pint wide-mouth canning jars with vegetable shortening.
    > Place one cup of batter in each jar; do not use more than one cup or
    batter
    > will overflow and jar will not seal. Place jars evenly spaced on a cookie
    > sheet. Bake at 325 degrees F for 45 minutes, or until a toothpick inserted
    > in center comes out clean.
    >
    > Working quickly, wipe rim, place lid and ring on jar and secure. Jars will
    > seal quickly. Repeat with remaining jars. When ready to serve, bread will
    > slide out.
    >
    > WARNING: Use only CANNING JARS for this recipe. Others may not be tempered
    > to withstand the heat. Do NOT use coffee or vegetable cans as most contain
    > lead and are painted or sealed with materials that may give off toxic
    gases
    > when heated.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 12. BEEF OR CHICKEN VEGETABLE SOUP MIX
    >
    > Layer ingredients in order given in a 1 quart mason jar.
    >
    > 1/2 cup beef bouillon or chicken bouillon
    > 1/4 cup dried onion flakes
    > 1/2 cup split peas
    > 1/2 cup ABC or ring macaroni
    > 1/4 cup pearl or port barley
    > 1/2 cup lentils
    > 1/3 cup rice (not instant)
    > Finish filling jar with colored shell macaroni
    >
    > ATTACH THE FOLLOWING GIFT TAG:
    >
    > To make Beef Or Chicken Vegetable Soup:
    > In large pot, brown 1 lb. ground beef. Drain. Or use cut-up cooked
    chicken.
    > Remove pasta from the jar, and set aside. Add the rest of contents of jar
    to
    > pot with 12 cups of water. Bring to boil, and simmer 45 minutes. Add
    pasta,
    > simmer 15 minutes more. Adjust seasonings, if desired.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 13. BEER PRETZEL MIX IN A JAR
    >
    > 3 1/3 cups flour
    > 2 teaspoons sugar
    > 1 package yeast
    > 1 tsp salt
    > 1/2 tsp rosemary
    > 1 tsp basil
    > 1/4 tsp garlic powder
    > 1 Tbsp dried onion
    > 3/4 cup parmesan cheese
    >
    > Stir together flour, sugar, yeast, and salt in a bowl. Stir together
    > rosemary, basil, garlic, onion, and cheese in another. Divide ingredients
    > equally among two 16 ounce bottles or jars. Makes 2 gifts.
    >
    > ATTACH THESE INSTRUCTIONS TO EACH JAR:
    >
    > To make Beer Pretzels:
    > Empty jar into mixing bowl. Add 6 oz beer (3/4 cup). Stir to combine.
    Knead
    > on lightly floured surface until smooth. Cover and let rest in a warm area
    > until doubled. (45 minutes). Roll out on lightly floured surface into a
    10x6
    > inch rectangle and cut lengthwise into 6 strips. (Shape if desired or
    leave
    > as is). Cover and let rise again until nearly doubled; about 30 min. Bake
    on
    > the top rack of a 400 F oven for about 8 minutes or until lightly golden.
    > Transfer to wire rack to cool.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    > 8. APPLESAUCE CAKE BAKED IN A JAR
    >
    > 2/3 c Shortening
    > 2 2/3 c Granulated sugar
    > 4 Large eggs
    > 2 c Applesauce
    > 2/3 c Water
    > 3 1/3 c All-purpose flour, sifted
    > 1/2 ts Baking powder
    > 2 ts Baking soda
    > 1 1/2 ts Salt
    > 1 ts Ground cinnamon
    > 2 ts Ground cloves
    > 2/3 c Nuts; chopped, optional
    >
    > Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars, lids
    > and rings by boiling for 10 minutes. Remove the jars and allow to air-dry
    > and cool. Leave the lids and rings in the hot water until ready to use.
    Once
    > the jars are cool enough to handle, grease them (use a pastry brush) with
    > shortening (DO NOT use Pam or Baker's Secret); set aside. Cream together
    the
    > shortening and sugar. Beat in the eggs, one at a time, until the mixture
    is
    > light and fluffy. Add the applesauce and water; set aside. In another
    bowl,
    > sift together the flour, baking powder, baking soda, salt, cinnamon and
    > cloves. Blend dry ingredients into the applesauce mixture. Fold in the
    nuts.
    > Pour batter into the jars, filling them about 1/2 full. Place jars onto a
    > cookie sheet or they'll fall over. Bake in a preheated 325-degree oven for
    > 35-40 minutes or until a pick inserted deep into the center of each cake
    > comes out clean. Remove jars from the oven, one-at-a-time (use HEAVY-DUTY
    > MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down
    > tightly.
    >
    > WARNING: Use only CANNING JARS for this recipe. Others may not be tempered
    > to withstand the heat. Do NOT use coffee or vegetable cans as most contain
    > lead and are painted or sealed with materials that may give off toxic
    gases
    > when heated.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 9. APPLESAUCE COOKIES
    >
    > 1 cup brown sugar
    > 2 1/4 cups all-purpose flour
    > 1/2 teaspoon baking soda
    > 1/2 teaspoon salt
    > 3/4 teaspoon ground cinnamon
    > 3/4 cup raisins
    > 3/4 cup chopped nuts
    >
    > Combine flour, salt, cinnamon and baking soda - stir well. Place flour
    > mixture in a clean mason jar. Pack down tight so everything will fit in
    the
    > jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time,
    > packing each layer down.
    >
    > Put the lid on the jar and tie a ribbon around the lid. You can add a
    > personalized label, if you wish. As an added touch, tie a wooden spoon to
    > the lid with a piece of ribbon.
    >
    > INSTRUCTIONS FOR GIFT CARD:
    >
    > To make Applesauce Cookies:
    > Whip 3/4 cup of butter or shortening until light and fluffy. Add 1 egg and
    > 1/2 cup applesauce and beat until mixed. Stir in the ingredients from this
    > jar until well combined. Drop teaspoons of dough on a greased cookie
    sheet.
    > Bake for 8 - 12 minutes at 350 degrees F.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 10. BACON-FLAVORED DIP MIX
    >
    > 2 tbs. Instant Bacon Bits
    > 1 tsp Instant Beef Bouillon
    > 1 tbs. Instant Minced Onion
    > 1/8 tsp Minced Garlic
    >
    > Combine all ingredients in a small bowl; blend well. Spoon mixture onto a
    > 6-inch square of aluminum foil and fold to make airtight. Label as
    > Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6
    months.
    > Makes 1 package (about 3 T) of mix.
    >
    > 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.
    >
    > ADD THESE DIRECTIONS TO LABEL:
    >
    > To make Bacon Flavored Dip:
    > Combine 1 cup of sour cream and 1 package of mix. Chill at least 1 hour
    > before serving. Makes about 1 cup of dip. VARIATIONS: Substitute 1 cup
    > yogurt, 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese
    > for sour cream.
    WORLD PEACE, IS THAT SUCH A HARD THING TO DO?

  12. #11

    Join Date
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    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 112. 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:
    >
    > To make one serving of Hot Chocolate:
    > Place 4 tablespoons of Hot Chocolate Mix into a mug. Pour in 8 ounces of
    > boiling water. Stir until the Chocolate mix is dissolved. Garnish with
    > marshmallows or whipped cream.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 113. HOT PEPPER JELLY
    >
    > 1 cup bell peppers, seeded & chopped
    > 1/3 cup jalapeno peppers, seeded & chopped
    > 1 1/2 cup cider vinegar
    > 6 cup sugar
    > 5 drops green food coloring
    > 1 bottle or pkg of pectin
    >
    > Place both peppers in a blender container with 1 cup of vinegar, blend
    > smooth. Pour into a large, heavy-bottomed pan. Rinse blender container
    with
    > the remaining vinegar & add to pan. Follow directions included with the
    > pectin product regarding when to add sugar & pectin. With liquid pectin,
    you
    > stir in the sugar; bring mixture to a boil that can not be stirred down
    over
    > medium-high heat. Remove from heat and let stand 5 min. Skim foam from top
    > of mixture & discard. Stir in liquid pectin & food coloring. Immediately
    > pour jelly into containers. Seal or refrigerate until used. Give as a gift
    > with crackers and cream cheese or cheddar cheese. Note: To make jelly
    > hotter, blend jalapeno seeds with the peppers.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 114. 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:
    >
    > To make Hush Puppies:
    > 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.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 115. INSTANT CAPPUCINO 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 THE JAR:
    >
    > To make Cappucino:
    > Use about 3 tablespoons or 4 teaspoons per 6 oz cup of boiling water.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >



    --------------------------------------------------------------------------------

    Posted by sharinbo on 07-15-2002 11:36 AM:


    116. 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 sauce pan 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 sauteed mushrooms, almonds and celery.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 117. 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.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 118. JELLO COOKIES
    > This makes beautiful little pastel colored cookies. This makes about 4
    cups
    > mix, enough to fill a quart sized jar.
    >
    > Mix well in big bowl with wire whisk:
    >
    > 1/2 cup sugar
    > 1 (3 oz.) package Jello -- any flavor (orange, lemon, cherry)
    > 1 tsp. baking powder
    > 1 tsp. salt
    > 2-1/2 cups flour
    >
    > To give as a gift, place the lid on the jar and cut a piece of fabric in a
    > circle which 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:
    >
    > To make Jello 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.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 119. KAHLUA BROWNIES BAKED IN A JAR
    >
    > 1 c. flour
    > 1 c. sugar
    > 1/2 tsp. baking soda
    > 1/4 tsp cinnamon
    > 1/3 c. butter
    > 1/4 c. water
    > 3 tbls. unsweetened cocoa powder
    > 1/4 c. buttermilk
    > 1 egg, beaten
    > 1/2 tsp. vanilla extract
    > 1/4 c. walnuts finely chopped (optinal)
    > 2 straight sided pint canning jars, greased
    >
    > In a small bowl stir together flour, sugar, baking soda,& cinnamon set
    > aside. In a saucepan combine butter, cocoa powder & water. Heat and stir
    > until butter is melted & mixture is well blended. Remove from heat; stir
    in
    > flour mixture. Add buttermilk, egg & vanilla; beat by hand until smooth.
    > Stir in nuts.
    >
    > Divide equally among the two jars. Place jars on a cookie sheet. Bake for
    35
    > to 40 minutes in a preheated 325 degree oven. Heat up 2oz of Kalhua
    liquor.
    > When brownies are done remove one at a time; pour 1 oz. of the Kalhua on
    top
    > and put on lid and ring. Jars will seal as they cool.
    >
    > WARNING: Use only CANNING JARS for this recipe. Others may not be tempered
    > to withstand the heat. Do NOT use coffee or vegetable cans as most contain
    > lead and are painted or sealed with materials that may give off toxic
    gases
    > when heated.
    >
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
    >
    > 120. KRISPY COOKIES
    >
    > 3/4 cup sugar
    > 1 cup oatmeal
    > 1 cup M&M's
    > 3/4 cup brown sugar, firmly packed
    > 2 cups flour
    > 1 tsp. baking powder
    > 1/2 tsp. soda
    > Rice Krispies to fill jar
    > (4 1/2 cups go into the jar before the Rice Krispies)
    >
    > Layer the above ingredients in a 1 qt. wide-mouth jar... a canning funnel
    > works great! Pack very firmly.
    >
    > ATTACH THE FOLLOWING GIFT TAG TO THE JAR:
    >
    > To make Krispy Cookies:
    > Place the contents of the cookie mix jar into a bowl and add 1 egg and 1
    > stick of butter or margarine. Mix well with a spoon. Drop, by the
    spoonful,
    > onto a lightly greased cookie sheet. Bake at 350 F for 10-12 minutes.





    --------------------------------------------------------------------------------

    Posted by sharinbo on 07-15-2002 11:14 AM:
    WORLD PEACE, IS THAT SUCH A HARD THING TO DO?

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