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1/2 T. lemon pepper
1 T. salt
1/4 T. oregano
1/2 T. garlic powder
In a medium bowl, combine all the ingredients. Store in an airtight container.
Attach this to the jar:
Ranch Dressing
Makes 1 cup
1/2 C. mayonnaise
1/2 C. buttermilk
1 T. Ranch Dressing and Dip Mix
In a large bowl whisk together the mayonnaise, buttermilk and dressing & dip mix.
Refrigerate for one hour before serving.
Ranch Dip
Makes 2 cups
2 T. Ranch Dressing and Dip Mix
1 C. mayonnaise or low-fat mayonnaise
1 C. sour cream or low-fat yogurt
Combine the Ranch Dressing and Dip Mix with mayonnaise and sour cream.
Refrigerate for 2 hours before serving with raw vegetables, or as a topping for
baked potatoes.
RANCH DRESSING AND DIP MIX 90
ROQUEFORT CHEESE CROCK
1 C. Roquefort cheese
1 C. cream cheese
3 T. mayonnaise or sour cream
1 tsp. Worcestershire sauce
1 tsp. garlic salt
1 tsp. paprika
1 T. sherry, cognac, brandy or wine (if desired)
Blend thoroughly and store in crock in refrigerator.
Bleu Cheese Crock: Follow the recipe above, substituting 1 cup bleu cheese for
the Roquefort cheese.
Cheddar Cheese Crock: Follow the Roquefort Cheese Crock recipe, substituting 1
cup grated Cheddar cheese for the Roquefort cheese.
Cream Cheese Crock: Follow the Roquefort Cheese Crock recipe, substituting 1
cup cream cheese for the Roquefort cheese.
ROQUEFORT CHEESE CROCK 91
SAFARI SAUCE
Makes about three 8-ounce jars.
1 (8 oz.) jar mango chutney
1 C. mayonnaise
1/2 C. prepared mustard
1/2 C. honey
2 tsp. curry powder
Dash hot pepper sauce
Spoon chutney into mixing bowl and cut up any large chunks of fruit in the
chutney. With wire whisk, blend in mayonnaise. Add mustard, honey, curry powder
and hot pepper sauce. Blend until thoroughly combined. Spoon into three 8-ounce
jars and seal with lids. Decorate with Jungle Jar Tops.
Include card which reads "Serve as a sandwich sauce. Keep refrigerated."
Jungle Jar Tops
1/4 yard tiger, leopard, or zebra
print cotton fabric
Rubber bands
1 yard black cord
Fill jars with "Safari Sauce." Use pinking shears to cut fabric into three 8-inch
circles. Center circles over top of each jar, and slip rubber bands over fabric,
gathering fabric around jar neck. Cut cord into three 12-inch lengths. Tie cord
around each jar lid. Remove rubber bands.
SAFARI SAUCE 92
SCOTTISH SHORTBREAD MIX
This older recipe never fails to bring a smile.
1 1/2 C. all-purpose flour
3/4 C. confectioners sugar
1/4 tsp. salt
In a medium bowl, combine all the ingredients, blending well. Store in an airtight
container.
Attach these instructions to the jar:
Scottish Shortbread
Makes 16 pieces
1 C. butter, softened
1 pkg. Scottish Shortbread Mix
Preheat the oven to 300F. Knead the butter into the shortbread mix and press the
mixture firmly into an 8-inch pie plate or shortbread mold. Bake for 1 hour. The
shortbread should be pale in color, not browned. Cut into wedges while still warm.
SCOTTISH SHORTBREAD MIX 93
SNICKERDOODLE MIX
Snickerdoodles are soft German sugar cookies dusted with cinnamon and sugar.
2 3/4 C. all purpose flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cream of tartar
1 1/2 C. sugar
In a large bowl, combine the ingredients with a whisk. Store the mix in an airtight
container.
Attach these instructions to the jar:
Snickerdoodles
Makes about 5 dozen cookies
1 C. butter or margarine, softened
2 eggs
1 pkg. Snickerdoodle Mix
1/2 C. sugar
1 T. cinnamon
Preheat oven to 350F.
In the large bowl of an electric mixer, cream the butter until light; add the eggs,
and beat on low speed until the mixture is smooth. Add the Snickerdoodle Mix,
and continue to beat on low speed until the dough begins to form.
Combine the sugar and cinnamon in a small bowl. Shape the dough into 1-inch
balls and roll in the cinnamon-sugar blend. Arrange on ungreased baking sheets 2
inches apart, and bake for 16 to 19 minutes or until light tan. Transfer to wire racks
to cool.
SNICKERDOODLE MIX 94
SPICED CRANBERRY CIDER MIX IN A JAR
Place these ingredients into airtight jar:
1/2 C. dried cranberries
12 cinnamon sticks
1/2 tsp. crushed whole cloves
1 T. whole allspice
Attach this recipe to the jar:
Spiced Cranberry Cider
Serves 12 to 14
2 qt. apple cider
1 qt. water
Contents of cider mix from jar
2 oranges, sliced
In a large saucepan combine the cider, water and cider mix from the jar. Heat
thoroughly. Add most of the orange slices. Serve warm, garnished with remaining
orange slices.
SPICED CRANBERRY CIDER MIX IN A JAR 95
SWISS MOCHA COFFEE MIX
1 C. instant coffee
1 C. granulated sugar
2 C. nonfat dry milk powder
4 tsp. cocoa powder
For Sugar Twin, use 10 teaspoons for 1 cup of sugar.
* You can also use decaffeinated instant coffee.
Put all ingredients into a blender or food processor; blend until powder
consistency. Put mixture into an attractive glass jar with a lid. To give as a gift,
include a gift card with the following instruction:
To make Swiss Mocha Coffee: In a mug, combine 2 tablespoons of creamer with 6
ounces of coffee.
SWISS MOCHA COFFEE MIX 96
TEXAS CORNBREAD MIX IN A JAR
12 wide-mouth pint (2-cup) canning jars with lids and rings
1/2 yard print cotton fabric
6 yards) craft ribbon (for jars)
For 1 jar
1 C. yellow cornmeal
1 C. sifted flour
1/4 C. granulated sugar
1/2 tsp. salt
4 tsp. baking powder
For 12 jars
12 C. yellow cornmeal
12 C. sifted flour
3 C. granulated sugar
3 T. salt
16 T. baking powder
In a large bowl, thoroughly mix all dry ingredients.
To package in jars: Wash, rinse and thoroughly dry canning jars, lids and bands.
Pre-mix ingredients thoroughly before filling wide-mouth pint canning jars with 2
cups each of the finished mix. Layering ingredients for this recipe will require
larger jars.
Place two cups Texas cornbread mix in each wide-mouth pint canning jar.
Cut twelve 7-inch circles from cotton fabric. Top each jar with fabric circle, and tie
with ribbon.
Attach the following instructions on a gift tag:
1 container (2 cups) Texas Cornbread Mix
1 egg
1 cup milk
1/4 cup soft shortening (Crisco)
Preheat oven to 425F. Grease one 8-inch square pan, or 8-inch cast iron skillet,
or cast iron cornbread mold.
TEXAS CORNBREAD MIX IN A JAR 97
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