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HOMEMADE MIXES

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Onion Soup Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -8-

Hot Chocolate Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -8-

Spice Tea Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -8-

Anti-roach M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -8-

Taco Seasoning Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -8-

Basic Biscuit Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -9-

Cajun Seasoning Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -9-

Self-Rising Flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -9-

Cornbread M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -9-

Italian Seasoning M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -10-

Play Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -10-

Finger Paint . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -10-

Bread Machine Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -10-

Cream of ??? Soup Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -11-

Pan Coating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -11-

Almond P aste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -11-

Dry R anch Dressing M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -11-

Emerils Essence Clones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -12-

Eme ri l' s E ssence Creol e Seasoni ng . . . . . . . . . . . . . . . . . . . . Page -12-

Emeril's Southwest Seasoning . . . . . . . . . . . . . . . . . . . . . . . . Page -12-

Rustic Rub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -12-

Emeril's Secret Blend . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -12-

Baby Wipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -12-

Furniture Polish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -13-

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All Purpose Cleaner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -13-

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

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

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

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

Stir-Fry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -13-

Lemon Rosemary Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -14-

Beef B ourgonnaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -14-

Pineapple Orange Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -14-

Honey Tarragon Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -14-

Italian Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -14-

Sweet & Sour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -14-

Kebabs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -15-

Spicy Beef Kebabs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -15-

Glazed Kebabs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -15-

Sweet & Spicy Kebabs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -15-

Body Wash & Liquid Soap . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -15-Giant Bubbles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -16-

Cocoa Butter Suntan Oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -16-

Fabric Softener . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -16-

Crunchy Granola . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -16-

Egg Substitute . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -16-

Dog Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -17-

Hummingbird Nectar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -17-

Flavored Butters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -17-

Chili Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -17-

Cinnamon Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -17-

Herb Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -17-

Jalapeno Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -17-

Seafood Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -17-

Blackberry Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -17-

Blue Cheese Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -17-

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Chipotle Pepper Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -17-

Citrus Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -18-

Cranberry Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -18-

Honey Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -18-

Lemon-anchovy Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -18-

Lemon Pepper Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -18-

Pecan Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -18-

Pesto Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -18-

Sesame Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -18-

Orange H oney Butter: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -18-

Drain Cleaner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -18-

Bologna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -18-

Wood Cleaner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -19-

Cave Garden . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -19-

Anti-Bacterial Hand Cleaner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -19-

Weed Killers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -19-

Beef Jerky . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -20-

Italian Meatba ll Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -20-

Taco Seasoning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -20-

Dry Bread Crumbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -21-

Italian Style Seasoned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -21-

Shake 'N Bake for Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -21-

Coating Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -22-

Oat M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -22-

Pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -23-

Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -23-

Fruit Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -23-

Flavored Cream Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -23-

Pancake Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -24-

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Parmesan Macaroni Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -24-

Seasoned Noodle Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -24-

Potato Chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -25-

Pudding M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -25-

Vanilla Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -25-

Chocolate Pudd ing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -25-

Raisin Oatmeal Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -25-

Rice Seasoning Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -26-

Chicken-flavored Rice Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -26-

Stuffing Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -27-

Tortilla Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -27-

Tortilla Chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -27-

Cheese Topping for Popcorn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -27-

Fiddle Faddle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -28-

Cracker Jacks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -28-

Kool-Aid Sherbet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -29-

Seasoning Mixes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -29-

Barbecue B lend . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -29-

Italian Blend . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -29-

Vegetable herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -29-

Tomato Sauce Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -29-

Salad Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -29-

Poultry Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -29-

Fish Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -29-

Egg Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -29-

Chili Seasoning M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -29-

Spicy Chili Seasoning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -29-

Lemon-Pep per Seasoning: . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -29-

All-Purpose Seasoning Blend . . . . . . . . . . . . . . . . . . . . . . . . Page -29-

Page -6-

Allspice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -29-

Apple Pie Spice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -30-

Cajun . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -30-

Cajun Herb M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -30-

Chinese Five-Spice Powder . . . . . . . . . . . . . . . . . . . . . . . . . Page -30-

Creole Seasoning M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -30-

Curry Powder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -30-

Curry Spice Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -31-

Herbal Spread Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -31-

Italian Seasoning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -31-

Mexican Marinade Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -31-

Spicy Pepper Shake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -31-

Poultry Seasoning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -31-

Pumpkin Pie Spice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -32-

Savory Steak Rub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -32-

Spicy Seasoning Rub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -32-

Hot and Spicy Rub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -32-

Garlic Mustard Rub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -32-

Ho mem ade Salt Substitute . . . . . . . . . . . . . . . . . . . . . . . . . . Page -32-

Salt Free Blend . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -32-

Tex-Mex Spice Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -33-

Zesty Seasoning M ix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -33-Ga rlic Italian Zesty Sea soning M ix . . . . . . . . . . . . . . . . . . . . Page -33-

Bubble Solution . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -33-

Humongous Bubbles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -33-

Clay . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -33-

Cooked Clay . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -33-

Easter Egg Dyes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -34-

Finger Paints (Non-Toxic) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -34-

Paint Roller . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -34-

Paint Clean-up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -34-

Crayons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -34-

Glue (paper) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -34-

Ornament Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -35-

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Play Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page -35-

Page -8-

Onion Soup Mix

instant minced onion a c beef-flavor instant bouillon

4 tsp onion powder tsp celery seed, crushed

tsp sugar

Mix. Store in container tight-fitting in dry place. 5 Tablespoons is mix equals a

1.25 oz pkg of purchased dry onion soup mix

Hot Chocolate Mix

1 lb powdered sugar 1 lb jar Cremora (coffee creamer)

1 lb box Nestles qu ick cho colate 1 (8 z) bo x po wde red milk

1 tsp salt 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 Mix

2 c. orange Tang c. Instant tea

1 pkg dry lemonade 2 c sugar 1 tsp cinnamon 1 tsp ginger

1 tsp cloves

Mix. Store in container with tight fitting lid in dry place. To serve; mix 2 tsp to 1

cup hot water

Anti-roach Mix

8 oz. Powdered boric acid c shortening or bacon drippings

c c sugar c flour

c small chopped onion water (enough to soften dough)

Mix well. Make into balls. Place around house (AWAY FROM CHILDREN).

Replace balls when harden

Taco Seasoning Mix

a c chili powder c paprika

1 tsp cumin 3 Tbl onion powder

1 tsp garlic powder tsp cayenne pepper

Mix. Store in container with tight fitting lid in dry place. 7 teaspoons of mix equals

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a 1.25 oz pkg of purchased taco seasoning mix

Basic Biscuit Mix

1 5lb bag self rising flour 3 c shortening

+ c c sugar 2 c powdered milk

1 Tbl cream of tarter

Mix dry ingredients. Cut in shortening with pastry cutter (or two knives) until

mixture resembles peas. Store in tightly covered container in dry pla ce. Use as you

would Bisquick or any other biscuit mix. Just add water to make biscuits; add egg

& water for pancakes

Cajun Seasoning Mix

c salt c paprika

2 Tbl cayenne pepper 2 Tbl onion powder

1 Tbl garlic powder 1 Tbl black pepper

1 Tbl white pepper 2 tsp sweet basil

1 tsp dry mustard 1 tsp chili powder

tsp ground bay leaves tsp fil powder

tsp ground cloves tsp ground thyme tsp rosemary c tsp ground ginger

c tsp cumin powder c tsp ground tarragon

c tsp ground nutmeg c ground allspice

Mix. Keeps 6 months in tightly sealed container

Self-Rising Flour

1 c. flour 1 tsp. baking pwd

tsp. salt

Mix together

Cornbread M ix

1 cup yellow corn meal 1 cup flour

cup sugar (optional) 4 tsp. baking powder

tsp. salt

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 beat er). Pour batter into a

greased 8x8x2 inch baking pan. Bake at 425 degrees for 20-25 minutes or until

Page -10-

knife inserted at the center comes out cl ean.

Italian Seasoning Mix

1 T dried rosemary (crushed) 1 T dried basil

1 T dried oregano 2 t dried sage

2 t dried thyme 2 t dried marjoram

1 t dried ground garlic

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.

Finger Paint

1 c. cornstarch 1 c. Ivory flakes

c. salt 1 quart water

Cook until thick. Color with dry poster paint.

Apple-Pie Spice Mix

1/4 cup cinnamon 2 Tablespoons ground cinnamon

2 teaspoons ground ginger

Mix together and store airtight. Makes cu p. Use 1 teaspoonful per pie for apple

pie fill ing.

Bread Machine Mix

20 c. flour (up to 10 c. may be whole grain flour, but for each cup, add 1 T bl vital

wheat gluten)

1 c. sugar or brown sugar 1 heaping Tbl salt

1 c. powdered buttermilk

Combine ingredients and store in air-tight container in cool place. Makes 24 cups

of mix

To make bread:

1 c. warm water 1 egg

2 Tbl butter or cooking oil 3 c bread mix

1 tsp active dry yeast

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Put in bread machine in order given. Bake on short cycle.

To make dinner rolls or cinnamon rolls:

1. Remove dough at the end of firs t kneading/rise cycle and f inish by hand.

Cream of ??? Soup Mix

(makes equivalent of 9 cans - lower in fat & salt!)

2 c. powdered nonfat milk c. cornstarch

c. instant chicken bouillon 2 T. dried onion flakes

1 t. basil leaves 1 t. thyme leaves

t. pepper

Combine all ingredients, mixing well. Store in an airtight container until ready to

use. To substitute forone can of condensed soup: Combine 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 pr oduct. If you want cream of mushroom sou p, add a little

finely chopped up mushroom.

Pan Coating

2/3 c. vegetable shortening 1/3 c. flour 2 T. vegetable oil

Mix thoroughly with a mixer. Store in an airtight container at room temperature,

or in warm weather, store in the refrigerator. This takes the place of greasing and

flouring in one step. Can easily increase the recipe since this makes a small

quantity. I usually use 2 c. shortening, 1 c. flour and a "healthy" 1/3 c . veg. oil.

Almond Paste

1 lb Blanched almonds 3 Tbl. Fresh lemon juice

1 c Water 2 c Sugar

Force blanched almonds through fine blade of food chopper 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. When cool enough to handle, knead until smooth. Cool. Pack in jar; cover,

and store in refrigerator for at least 1 week to ripen. Makes about 2 pounds.

Dry Ranch Dressing Mix

cup dry buttermilk powder 1 tablespoon dried parsley, crushed

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1 teaspoon dried dill weed 1 teaspoon onion powder

1 teaspoon dried minced onion 1 teaspoon salt

teaspoon garlic powder 1/4 teaspoon ground pepper

Combine all ingr edients in the container of a food processor or blender and process

on high speed until well blended and powdery smooth. To use mix: Combine 1

tablespoo n dry mix with 1 cup milk and 1 cup mayonnaise. Mix well. Makes 2

cups salad dressing.

Emerils Essence Clones

Emeril's Essence Creole Seasoning (also known as Bayou Blast):

2 tablespoons paprika 2 tablespoons 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 teaspoons ground cumin

2 tablespoons paprika 1 teaspoon black pepper

1 tablespoon ground coriander 1 teaspoon cayenne pepper 1 tablespoon garlic powder 1 teaspoon crushed red pepper

1 tablespoon salt 1 tablespoon dried oregano

Combine all ingredients thoroughly.

Rustic Rub:

8 tablespoons paprika 3 tablespoons cayenne

5 tablespoons freshly ground black pepper 6 tablespoons garlic powder

3 tablespoons onion powder 6 tablespoons salt

2 t ablespoons dried oregano 2 t ables poons dri ed thyme

Combine all and store in airtight container

Emeril's Secret Blend

5 Tbls sweet paprika 1/4 cup salt

1/4 cup garlic powder

2 Tbls each ground black pepper, onion powder, cayen ne, dried oregano and dried

thyme.

Baby Wipes

1 R oll Bounty P ape r To wels W hite 2 1/4 c Water

2 tb Baby Shampoo OR Liquid Baby soap 1 tb Baby Oil

Cut roll in half and remove center cardboard. In Baby W ipe Container, mix liquid

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ingred. and place half of roll in container. Place on lid and tip upside down. To use ,

pul l out from cen ter .

Furniture Polish

1 qt Vinegar 1 qt M otor oil

1 qt Turpentine

Mix all ingredients together well. Apply polish with a clean, soft cloth. Rub well

and polish. With another clean soft cloth wipe again

All Purpose Cleaner

1/ 2 c Househo ld ammonia 2 c 70% isopropyl alcohol

1 ts Dish detergent water to make one gallon

Use a spray bottle to clean. Glass, counter tops, enamel, sinks, toilets all come

squeaky clean and disinfected. NOTE: Poison, keep out of reach of children.

Marinades

Jerky

Mix marinade ingredients together in a bowl. Add the meat and cover. Marinadeovernight. 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. Cool and bag it.

Teriyaki (for flank steak)

c. vegetable oil c. soy sauce

1 tsp powdered ginger 1 tsp curry

c. white wine 3 Tbl orange or pineapple juice

Fajitas (for thin cut steaks)

1/4 c. vegetable oil 1/8 c. lemon or lime juice

1 tsp chili powder 1 tsp dried cilantro

1 Tbl dried onion 2 garlic cloves, minced

Stir-Fry (for beef thinly sliced)

1/3 c sesame oil

" fresh ginger, peeled & thinly sliced

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3 garlic cloves, peeled & thinly sliced

1 tsp pepper seasoning

Lemon Rosemary Chicken

1/4 c. lemon juice 1/4 c. vegetable oil

1 Tbl dried rosemary

Beef Bourgonnaise (for steaks or roasts)

1 c. red cooking wine 1 bay leaf

1 large onion, sliced thinly 1 Tbl olive oil

3 garlic cloves, minced c beef broth

1 Tbl tomato paste or ketchup 1 tsp brown sugar

1 (7oz) can mushroom pieces, drained 3-4 whole peppercorns

Pineapple Orange Chicken

c orange juice 1/4 c vegetable oil

1/4 c crushed pineapple in juice 1 tsp powdered ginger

Honey Tarragon Chicken

1/4 c. lemon 1/4 c. honey

1/4 c. dried tarragon

Italian Marinade

1 c. vinegar 1 c. olive oil

1 Tbl garlic powder 1/4 tsp salt

2 tsp dried parsley 1 tsp dried oregano

1 tsp dried basil 1 tsp dry mustard

Sweet & Sour

1 can (20 oz) crushed pineapple, undrained 1/4 c. wine vinegar

3 Tbl brown sugar 3 Tbl ketchup

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3 Tbl soy sauce 1 Tbl cornstarch

1 tsp ground ginger

Combine all ingredients in 4 c. glass bowl. Microwave on medium. Stir every 2

minutes until thickened slightly. Let cool. Add to meat and freeze OR use as sauce

on the side.

Kebabs

Must be marina ted for minim um of 8 h our s. Pre -sal t & oi l the veg eta ble s to g et

them firm enough to skewer. Reserve some marinade to brush while grilling. Grill

about 4 minutes each side.

Spicy Beef Kebabs

1 Tbl chili powder 1 Tbl soy sauce

tsp salt vegetables

1 tsp jalapeno chili sauce (or green jalapeno Tabasco)

2 Tbl oil, divided (1 Tbl goes with the salt & veges)

bon ele ss beef top si rloi n s teak , c ut in to 1" c ube s

Glazed Kebabs

1 (1 lb) top si rlo in, cut int o 1 " cu bes veg et ables

1/ 3 c . c ur ran t, gr ap e o r ap ple j el ly 1 /4 c . b ott le d B BQ s au ce

1 tsp prepared mustard

Sweet & Spicy Kebabs

c. apricot preserves 1 c. Italian dressing

2 cloves chopped garlic 1/4 tsp red pepper flakes

2 lbs been sirloin tip, trimmed to 1" cubes vegetables

Body Wash & Liquid Soap

Grate 1 bar or odds and ends. Add 2 cups water in microwavable bowl. (3 c. for

Liquid Soap). Mi crowave 6 minutes, stirring every 2 minutes. Mixture will be t hin-

but it will thic ken aft er st and ing ove rni ght

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Giant Bubbles

1 cup liquid detergent (or no-tears baby shampoo) 3 c. water

1 cup glycerin (or corn syrup) Food coloring (optional)

Round bubbl e blower made of thin wire (6-8 inches in diameter) Mix all ingredient

together. May add food coloring for colored bubbles. To make bubble blower, bend

a wire clothes hanger into a circle.

Cocoa Butter Suntan Oil

C. light sesame oil 2 T. coconut oil

2 T. cocoa butter

Mix together all ingredients in a clean microwave-safe container. Heat 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.

Fabric Softener

2 C. baking soda 2 C. white vinegar

4 C. water

Mix ingredients and store in a plastic or glass container in your laundry area. Labelthe container and keep i t out of the reach of children.

To use: Shake the mixture and add cup t o the final rinse in the washing machine.

If you have hard water, use 1/3 cup.

Crunchy Granola

1 cup brown sugar cup water

4 teaspoons pure vanilla extract 1 teaspoon salt

8 cups rolled oats

2 cup chopped pecans or walnuts, or slivered almonds

Preheat oven to 275 degrees F. Line 2 cookie sheets with parchment paper.

Egg Substitute

6 Egg whites c. Nonfat dry milk

1 Tablespoon vegetable oil

Combine all ingredients in a mixing bowl and blend unt il smooth. Store in a jar in

the refrigerator up to 1 week. Mixture also freezes well. Yield 4 servings. One

serving cup (1 egg equivalent) Calo ries 69, Protein 7 grams, Fat 3 grams, Fiber

0, Cholesterol

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Dog Biscuits

2 C. whole wheat flour C . pow dere d dr y milk

tsp. garlic salt tsp. salt

1 tsp. brown sugar 1 egg, beaten

6 T. margarine, melted C. ice water

Mix the dry ingredients. Add the margarine and egg. Mix well. Roll out to "

thick and cut out. No need to flour work surface. 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 on hot rolls.

Herb Butter: 2 tablespoons chopped fresh dill and 1 tablespoon chopped fresh

parsle y. Serve on steamed vegeta ble s, fis h, or chi cke n.

Jalapeno Butter: 2 garlic cloves, pressed; 1 or 2 jalapenos peppers, seeded and

minced; and 1 tablespoons chopped fresh cilantro. Serve on baked potatoes, rice,

or chicken.

Seafood Butter: 2 teaspoons grated onion and 1 teaspoon O ld Bay seasoning. Serve

on seafood or baked potatoes.

Blackberry Butter: 2 tablespoons blackberry jam. Serve on waffles,

pancakes, o r ha m.

Blue Cheese Butter: cup crumbled blue cheese. Serve with crackers as an hors

d'oeuvre, or on baked potatoes or steaks.

Chipotle Pepper Butter: 1 tablespoons minced chipotle peppers in

adobo sauce. Serve on rice, baked potatoes, chicken, or pork chops.

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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

pot atoe s, w int er s quash, or g inge rb read .

Pesto Butter: 2 tablespoons p esto (spaghetti sauce). Serve on chicken breasts, baked

pot atoes , steam ed vege tab les, or pas ta.

Sesame Butter: 1 tablespo on 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) margarine or butter, 1/3 c. honey, 2 T. thawed,

undiluted frozen orange juice concentrate. Beat softened butter, honey & orange

jui ce in a med ium size bo wl unti l ligh t and fluf fy. Ser ve over panc ak es, waf fle s,

bi scui ts, f rench toas t, m uffin s a nd h ome made brea d.

Drain Cleaner

1 c. salt 1 c. baking soda

1 c. white vinegar

Mix together and pour down clogged drain. Wait 15-20 minutes. Pour a large pot

of boiling water down the drain. Dont use if have commercial drain cleaner is in

drain.

Bologna

30 lbs. ground meat (beef or deer)

1 lb. tender quick salt 1 oz. black pepper

oz. mace 3/4 lb. brown sugar

oz. mustard 2 oz. liquid smoke

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Mix all ingredients together. Let stand 24 hours in a cool place . Then stuff in long

round bags or roll in long rolls and wrap wit h aluminum foil. Bake at 200 degrees

for 24 hours.

Wood Cleaner

cup distilled white vinegar cup water

tsp liquid soap a few drops olive oil

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

Cave Garden

40 years ago, coal & Mercurochrome was used make the crystals look like the

stal ag mite s in underg rou nd c ave s.

Day 1: Place Damp sponge pieces in a shallow glass or plastic bowl. Over sponge

pour 2 Ta ble spoons eac h of Lau ndry B lu ing , Sa lt, Wate r and Amm oni a. Day 2:

Add 2 more T. salt Day 3: Add 2 T. each of Bluing, Salt, water and ammonia.

Avoid pouring on crystal growth. Repeat D ay 3 as needed to keep crystals growing.

For Color add drops of food color or ink to each piece.

Anti-Bacterial Hand Cleaner

Purchase Everclear 200 Proof 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 would have to

sell it as liquor.

Weed Killers

Here's a re cipe fo r hom emade weed k iller th at WO RKS! Use a funnel to place the

fo llowing ingre dien ts in a me dium spray b ott le a ppro ximat ely the siz e of a q uar t,

but it doesn't have to be exact:

1 cup of vinegar

cup of regular dish soap (not dishwasher detergent)

Fill the rest of the (1 quart) bott le up with water.

Shake well before each use. Spray mixture directly on the weed 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 soa p holds the vinegar in place s o it stays on the plant instead

of running off. This works great on grass or weeds in sidewa lk or driveway cracks,

too. Best time to spray is in the middle of the day w hen the sun is beating down on

you.

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Beef Jerky

-- Without Preservatives - Jerky is best made with lean beef flank steak and cut

easily when 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 overnight in a shallow baking dish in the fridge. If you marinate it,

drain it well before starting the drying process.

Step 2. To dry, lay strips close together but not touching on a cookie-cooli ng rack

and place in the oven. if you have a gas oven, the pilot light will give off enough

heat to dry them, but if your oven is electric, turn it on at the lowest setting. Propthe door open 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, t he lon ger it keeps withou t ref rige ra tion , bu t if yo u don 't li ke i t too dry , st ore

it in the freezer until you are ready to eat it.

Italian Meatball Mix

2 cups dry bread crumbs 2/3 cup dried minced onion

2/3 cup grated P armesan c heese 1/ 3 cu p d ri ed pa rsl ey f lak es

1 Tbl garlic powder 1 Tbl garlic salt

Additional Ingredients (for each batch):

1 egg, lightly beaten 1 pound ground beef

In a bowl, combine the f irst 6 ingredients; mix well. Store in the refrigerator for up

to 2 months.

Yield: 4 batches (about 4 cups total).

To Prepare Meatballs: In a bowl, combine egg and 1 cup m eatball mix. Add the

bee f and m ix well . Sha pe into 1 ball s. P ut in a bak ing dish. B ake at 4 00 for 20

to 25 minutes turning once.

Yield: 16 meatballs per batch

Taco Seasoning

2 Tbls chili powder 5 Tsps pap rika

4 Tsps ground cumin 3 Tsps onion powder

3 Tsps salt 2 Tsps garlic powder

1/8 Tsp cayenne pepper

In a bowl, combine season ings and store in an airtight container in a cool dry place

for up to 6 months. Yield: 3 batches

To Prepare Taco Meat: In a saucepan, cook 1 pound ground beef over medium

heat until no longer pink; drain. Add 2/3 to cup water and 8 Tsps of seasoning

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mix. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Yield: 4

servings per batch

Boursin Cheese Blend

2 Tbls fresh chives 2 Tbls fresh parsley

1 Tbls fresh marjoram 1 Tbl fresh basil

1 Tsps fresh lemon thyme 1 clove garlic

Tsp freshly ground black pepper

Chop herbs and garlic in a food processor; add pepper.

To Make Spread: Add cup blend to 8 Tbls softened butter (or margarine), 1

pound so ftened crea m cheese (or li ght cream chee se) , and wh irl unt il bl ende d. Ch ill

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 ser ving . I f fr oze n, t haw in ref riger ato r, the n reb len d w ith an ele ctri c m ixer

befo re serv ing.

Variations: Chop the herbs in a food processor and add enough olive oil to form

a thick paste that can be stored in the refrigerator for a week to 10 days or can be

frozen for 2 to 3 months. Pack p aste in glass jars and cover with a layer of o live oil

to prevent drying out. Use to make marinades or add to steamed vegetables, soups,and stews.

Suggested Uses: Use cheese spread on crackers or raw vegetables. Warm cheese

spread in a saucepan and add Parmesan cheese to taste for an Alfredo sauce to

serve over pasta

Yield: About cup herb blend; About 1 pounds cheese blend.

Dry Bread Crumbs

-- Cut day-old bread into pieces, leaving the crusts on. Place on a foil or

par chm ent -line d bak ing shee t. Ba ke in a prehea ted 300 ove n unt il dry and golden ,

but not bro wn, 10 t o 1 5 mi nute s; coo l. G rind in s mall ba tche s in a fo od proc essorto the desired degree of fineness. Make sure your storage container is completely

dry. Will keep for 2 months in an airtight container. They should not be

refrigerated, but they can be frozen in an airtight co ntainer for up to 2 months.

For Italian Style Seasoned dry bread crumbs, add 2 Tbls finely grated Parmesan

cheese and Tsp each dried savory, basil and tarragon to every cup of bread

crumbs. Use immediately or store in refrigerator for up to 1 week.

Shake 'N Bake for Chicken

cup + 1 Tbl corn flake crumbs 2 Tsps flour

Page -22-

1 Tsp salt Tsp paprika

Tsp sugar Tsp garlic powder

Tsp onion powder

Combine all ingredients in a small bowl and stir to combine.

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. Preheat 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 mix ture and bag. Place on ungreased or foil-lined 15x10x1

bak ing pan unt il c ooked thro ugh:

Bone-in: 45 minutes

Boneless: 20 minutes

Yield: 4 to 5 Se rvings.

Coating Mix

cup dry bread crumbs cup grated Parmesan cheese

cup all-purpose flour cup dried parsley flakes

3 Tbls cornmeal 1 Tbl dried minced onion

Tsp garlic powder Tsp crushed red pepper flakes

T sp salt Tsp pepper

3 Tbls shortening

Additional:

4 bone-in chicken breast halves

Combine the first 10 ingredients in a bowl; 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 shallow bowl or large resealable

plas tic bag. A dd c hicken and to ss to coat. Place i n an ungrea sed 13x9 ba king di sh.

Bake, uncovered at 400 for 40 to 45 minutes or until juices run clear. Yield: 4

servings per batch.

Oat Mix

3 cups all-purpose flour 1 cup packed brown sugar

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cup sugar 3 Tsps baking powder

1 Tsps salt 1 cups shortening

3 cups quick-cooking oats

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 cups (number of batches varies depending on recipe used).

Pancakes

Additional ingredients for oat pancakes:

1 egg, beaten 1 cup water

To Prepare Pancakes: Combine 1 cups oat mix, egg and water in a bowl; mix

well. Let stand for 5 minutes. Pour by cupfuls onto a lightly greased hot griddle.

Turn when bubbles form on top; cook until second side is golden brown.

Yield: 10 pancakes.

Muffins

Additional ingredients for oatme al muffins:

1 egg, beaten 2/3 cup milk

To Prepare Muffins: Combine 3 cups oat mix, egg and milk in a bowl; 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 warm. Y ield: 1 dozen muffins.

Fruit Crisp

Additional ingredients for fruit crisp:

cup packed brown sugar 1-21 oz. can (peach) pie filling

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.

Sprinkle with the remaining oat mixture. Bake at 375 for 30 minutes or until

lightly browned. Serve warm with ice cream or whipped topping if desired.

Yield: 6 to 8 Servings.

Flavored Cream Cheese

-- Soften 8 ounces cream cheese and fold in 1 Tbl each finely chopped onions and

Page -24-

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

Pancake Mix

6 cups unbleached flour 1 Tbl salt

3 cups stone ground wheat flour to cup sugar (white or brown

cup wh eat ger m (o pt ion al ) cu p b ak in g p ow de r

1 cups non-fat dry milk 1 cup veget abl e s hort ening

In a large bowl, combine flours, wheat germ, dry milk, salt, sugar and baking

pow der and m ix w ell . Cut in th e sh orte nin g unt il i t is even ly d istr ibu ted. To store ,

place in a larg e, air tigh t co ntainer .

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 Mix until it's just moistened. Grill the

pan cake s as usua l.

Parmesan Macaroni Mix

2 cups nonfat dry milk powder 1 cups freshly grated Parmesan cheese

cup all purpose flour 1 Tsp paprika

Tsp ground mustard Tsp pepper

cup cold butter or margarine

Additional Ingredients:

1 c uncooked elbow macaroni 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 months. Yield: 5 batches

To Prepare Macaroni: Cook macaroni according to package directions.

Meanwhile, combine 1 cup mix, milk, water and salt in a saucepan. Cook and stir

until mixture comes to a boil. Cook and stir for 2 minutes or until thick and bubbly.

Drain macaroni; stir into sauce until eve nly coated.

Yield: 2 to 3 servings.

Seasoned Noodle M ix

2 Tb ls ch ick en bo ui llo n g ranu les 2 Tb ls dr ie d p ar sl ey fl ak es

1 Tbls dried minced onion Tsp black pepper

Additional Ingredients:

2 cup s unc oo ke d m edi um nood les 1 Tsp butt er or ma rgar ine

1 cups boiling water

In a bowl, combine the first 4 ingredients. Store in an airtight container in a cool

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dry place for up to 6 months. Yield: 3 batches (about 1/3 cup total).

To Prepare Noodles: Place noodles in a greased 1 quart baking dish. Dot with

but ter . Add wa ter and 5 Ts ps season ing mix . Cover and bake at 350 fo r 15

minutes; stir. Cover and bake 5 minutes longer or until noodles are tender. Let

stand 5 minutes before serving. Yield: 4 Servings per Batch.

Potato Chips

-- Cut potatoes in half crosswise exposing two flat surfaces. Use a wide potato

slicer and cut paper thin slices. Place individual slices on an oiled cookie sheet.

Brush the tops of the potatoes with a pure vegetable oil, preferably a corn oil. Bakeat 450 approximately 10 minutes or until golden brown. Finally, place the chips

in a brown paper bag with a small amount of sea salt ( Tsp per pot ato) and shake.

Low fat and crunchy!

Pudding M ix

5 quarts instant nonfat dry milk powder 3 cups sugar

1 cups cornstarch 2 Tsps salt

Additional Ingredients for Vanilla Pudding:

2 cups wat er, 1 whole egg yolk -- lightly beaten, 2 Tsps va nilla extract

Additional Ingredients for Chocolate Pudding: cup baking cocoa, 2 cups water,

1 whole egg yolk -- lightly beaten, 2 Tsps va nilla extract

In large bowl, whisk together the first 4 ingredients. Store in an airtight container

or resealable plastic bag for up to 1 year. Yield: about 10 batches (21 cups total)

To prepare Vanilla Pudding: -- In a saucepan, combine 2 cups pudding mix and

water. Bring to a boil over medi um heat, stirring constantly. Remove from the heat.

Gradually stir about 1 cup hot mixture into egg yolk; return all to the pan. Bring toa gentle boil; cook and stir for 2 minutes. Remove from the heat; 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

according to directions for vanilla pudding. Yield: 6 servings per batch.

Raisin Oatmeal Mix

6 cups quick cooking oats cup raisins

cup chopped d ried app les or bananas cup sugar

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cup packed brown sugar 1 Tbl ground cinnamon

1 Tsp salt

Additional Ingredient for Oatmeal:

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. Th is r ecip e was m ade in a 850-wa tt m icro wave.

Rice Seasoning Mix

1 cup sliced almonds, coarsely chopped cup chicken bouillon granules

cup dried parsley flakes 1 Tbl dried basil

1 Tbl dill weed 1 Tbl dried minced onion

1 Tsp seasoned salt 1 Tsp garlic powder

1 Tsp lemon-pepper seasoning

Additional Ingredients:

1 cup uncooked long grain rice 2 cups water

Combine the first nine ingredients. Store in an airtight container. Yield: 10 batches

(2 cups total).

To Prepare Rice: 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 absorbed. Yield: 4 to 6 servings per batch.

Chicken-flavored Rice Mix

3 Tbl s c hi cken bou il lon gr an ules 3 Tb ls dr ie d p ar sl ey fl ak es

1 Tbl dried celery flakes 1 Tbl dried minced onion

1 Tbl sugar

Additional Ingredients:

1 cup uncooked long grain rice 2 Tb ls butter or margarine

2 cups water

In a bowl, combine the first 5 ingredients. Store in an airtight container for up to

6 months. Yield: 3 batches (about 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 boil; reduce heat. Cover and

simmer for 16 to 1 8 minutes or until the rice is tender.

Yield: 4 to 6 Servings.

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Stuffing Mix

3 cup s un se as on ed bre ad c ube s 3 T bl s d ri ed ce le ry fl ak es

1 Tbl dried parsley flakes 2 Tsps dried minced onion

2 T sps chi cke n bo ui llo n gr an ules T sp poul try seas oning

Tsp sage.

Additional ingredients

1 cup water 2 Tbls butter or margarine

Place bread cubes in a jar. In a small plastic bag, combine celery flakes, onion,

bou illon, p ou ltry seaso ning , an d sage ; mi x w ell .

To prepare Stuffing: -- In a saucepan over medium heat, bring water, butter and

contents of seasoning packet to a boil. Reduce heat; cover and simmer for 10

minutes. Remove from heat; add bread cubes and mix gently. Cover and let stand

for 5 minutes. Toss with a fork before serving. Serving suggestions: add some

sauted mushrooms almonds and celery

Tortilla Bowl

Preheat oven to 425. You will need 2 medium oven-safe bowls to make each

Tortilla Bowl. Coa t both sides of 4 large (10) flour tortillas with nonstick cooking

spray. Carefully mold the tortilla s 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 s hape. Remove

the top bow ls and bake the tortillas (still in the bottom bow ls) 3 to 4 more minutes,

or until golden and crisp. Carefully lift tortillas from bowls and cool on a wire r ack.

Then fill with Chili and serve immed iately OR fill with all the taco ingredients that

you may like and you have a Ta co Salad just like in the restaurants.

Tortilla Chips

Homemade tortilla chips not only taste great, making them will save you money.

Spray corn tortillas with vegetable cooking spray and bake until crispy. Sprinkle

with salt, then crumble into chips. Crush them ea sily with a rolling pin.

Cheese Topping for Popcorn

Combine cup Parme san cheese, cup grated bleu cheese, 1 Tsp paprika, Tsp

garlic powder, and Tsp onion powder or o nion salt. Sprinkle on popped popcorn.

Warm briefly in microwave or oven before serving

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Fiddle Faddle

cup sugar cup brown sugar

cup (1 stick) butter cup corn syrup

cup water T sp salt

T sp vanilla cup co rn kernels

cup roasted almonds

Combine sugar, butter, corn syrup, water and salt in a large saucepan over medium

heat. You're going to bring this sugar mixture to 265 to 275 or what is known asthe hard ball stage. For this, it's best to use a candy thermometer. If you don'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. Watch your

mixture closely so that it doesn't boil over. While sugar mixture cooks, pop the

kernels into popcorn and spread popcorn on one large or two small cookie sheets.

Put the popcorn in your oven set on its lowest temperature. This will keep the

popco rn hot so that the can dy will coat bet ter . When y our can dy has reache d t he

hard ball stage, add the vanilla. Remove popcorn from the oven and, working

quickly, pour the candy over the popcorn in thin streams. Mix t he popcorn so that

each kernel is coated with candy, put the popcorn back into t he oven for five more

minutes, then stir once again. This 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

cool. Spread the popcorn out, but be careful...it will be hot. When popcorn is cool,

bre ak it up and immed ia tely put it in to a tightly sealed conta iner , such as

Tupperware. This will ensure that it stays fresh. This snack mix gets stale very

quickly in moist climates if left uncovered.

Yield: Makes about 4 quarts.

Cracker Jacks

10 c. Popped Corn 1 c. Unsalted Peanuts

c. Margarine 1 c. Brown Sugar, firmly packed c. Dark Corn Syrup tsp. Salt

tsp. Baking Soda tsp. Vanilla

Preheat oven to 250 degrees. Mix the popped corn and peanuts in a very large

bow l. Keep warm in the ove n se t at 250 de grees. M elt the bu tte r in heavy sa ucepan .

Stir in the brown sugar, corn syrup 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 popcorn mix. Stir until well

coated. Bake in shallow pan or cookie sheet for 45 minutes, stirring every 15

minutes. Makes 2 quarts.

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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 bowl; beat until

smooth. Return to freez er container; cover and freeze until firm. Remove from the

freezer 20 minutes before serving. Yield: About 3 cups.

Seasoning Mixes

Barbecue Blend = Use cumin, garlic, hot pepper, oregano.

Italian Blend = basil, marjoram, oregano, rosemary, sage, savory, thyme.

Vegetable herbs = ba sil, parsley, savory.

Tomato Sauce Herbs = basil, bay 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 weed, garlic, parsley

Chili Seasoning Mix Combine cup ground red chili pepper or cayenne, cup

pap rika , 2 T bls dri ed minced oni on, 4 T sps cum in seed s, 2 T sps drie d or egano , 2Tsps salt, 1 Tsp garlic powder, 1 Tsp crushed dried red pepper.

(To Prepare Chili: Add 3 Tbls of mix to each pound of meat when making chili.

Use to season meat for tacos or for great burgers or meatloaf. Yield: cup )

Spicy Chili Seasoning: 4 Tbls chili powder, 2 Tsps ground coriander, 2 Tsps

ground cumin, 1 Tsps garlic powder, 1 Tsp oregano, Tsp cayenne pepper.

Lemon-Pepper Seasoni ng: 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 perc orns .

All-Purpose Seasoning Blend --5 Tbls dried parsley, 3 Tbls dried oregano, 2 Tbls

dried paprika, 2 Tbls dried celery seed, 2 Tsps dried chile pepper, 2 Tbls dried

mustard seed, 1 Tbl dried marjoram, 3 T sps dried garlic, Tbl dried savory, 1 Tsp

dried thyme, 1 Tsp chili powder blend, salt to taste.

Combine all herbs and spices in a blender, spice grinder or mortar and pestle and

finely grind. Store in airtight container away from heat and l ight

Allspice -- For 1 Tsp allspice, combine Tsp cinnamon and Tsp ground cloves

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

Cajun -- Combine 1 Tbl each of salt, garlic powder, cayenne, onion powder,

oregano, paprika, thyme and pepper. OR Combine 2 Tsps cayenne, 2 Tsps thyme,

2 Tsps oregano, 1 Tsp cumin, 1 Tsp mustard powder, 1 Tsp ground black pepper,

2 cloves garlic, 1 chopped on ion, and 2 Tsps salt. Mix in a food proce ssor or with

a mortar and pestle. OR Combine 1 Tsp thyme, 2 Tsps paprika, 1 Tsp dried

oregano, 1 Tsp garlic powder, Tsp cumin, Tsp nutmeg, Tsp salt, Tsp

cayenne pepper, Tsp black pepper

Cajun Herb Mix -- 5 Tbls paprika, 2 Tbls granulated garlic, 2 Tbls dried onion

flakes, 1 Tsps dried oregano, 1 Tsps dr ied basil, 1 Tbl cayenne powder, and 1

Tsps ground white pepper.

Mix all ingredients together. For a milder blend, decrease the amount of cayenne

by . Salt may be a dded to he rb mix o r aft er m eat i s co oke d, 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 makes a spicy dip or sauce. Add to sour cream, mayonnaise, or

yogurt and serve with chips or cut up veggies.

Chinese Five-Spice Powder -- 3 Tbls cinnamon, 2 Tsps aniseed, 1 Tsps fennel

seed, 1 Tsps black pepper, Tsp ground cloves. Combine all ingredients in a

blender un til they ar e processed.

Creole Seasoning Mix -- 2 Tbls plus 1 Tsps paprika, 2 Tbls garlic powder, 1 Tbl

salt, 1 Tbl onion powder, 1 Tbl dried oregano, 1 Tbl dried thyme, 1 Tbl cayenne

pepper , 1 Tbl pep per . Com bin e all ing redients . Us e to seas on chic ken seaf ood ,

steak or vegetables

Curry Powder -- C urry can be expensive and can lose its aroma and flavor quickly.

To prev ent the need to repl ace this spice often, store the curry powder in an airtight

container in the freezer. Roast the whole spices in a small, heavy skillet, stirring

constantly, or in 200 oven f or about 15 m inutes, until they are fragrant. Stir in the

ground spices and grind well. Yield: about 1 cup.

To make curry -- 2 Tbls coriander seeds, 2 Tb ls cumin seeds, 1 Tbl mustard seeds,

1 Tbl black peppercorns, 1 Tbl fennel seeds, 1 Tbl whole cloves, 1 Tbl ground

turmeric, 1 Tbl ground carda mom, 2 Tsps ground cinnamon, 2 Tbl s freshly ground

cayenne.

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Curry Spice Mix -- Combine 1/3 cup coarsely ground black pepper, cup ground

cumin, 3 Tbls dry mustard, 3 Tbls ground turmeric, 3 Tbls best-quality curry

powder , 1 Tb ls grou nd ca rdam om, 1 Tb ls ground cor ian der , 1 Tbl gro und

mace, 1 Tbl freshly grated nutmeg, 1 Tbl ground cinnamon, 1 Tbl ground cloves,

1 Tsps cayenne pepp er. Store in tightly covered jar. Will keep for 1 year. Yield:

1 cups.

Herbal Spread Mix -- Combine 1 cup dried parsley, cup dried dillweed, cup

dried chives, cup dried oregano and cup dried thyme. Store in an airtightcontainer 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,

homemade herb breads, chicken, fish dishes, herb vinegars, or herb butter.

Italian Seasoning -- 1 cup dried basil, 1 cup dried parsley, cup dried greek

oregano, cup dried m inced onion, cup dried thyme, cup dried m inced garlic,

1/8 cup crushed mild dried chile peppers, 1 Tbl ground black pepper, 1 Tbl dried

sage.

Combine the ingredients in a large bowl and blend thoroughly. Keep in clean

airtight glass jar in a cool dark place. Yield: About 4 cups.

Instant Spaghetti Sauce: Mix 1 Tbl seasoning and 1 cup tomatoes and cook for

15 minutes.

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 pepper, 2 Tsps ground cloves, 2 Tsps ground

cinnamon, 2 Tsps ground black pepper, and 1 Tsp garlic powder. Blend

ingredients thoroughly. Yield: About 1/3 Cup.

To Make Marinade: Combine 3 Tsps mix with cup cho pped onion, 1 Tbl olive

oil, and 1 cup red wine vinegar. This is enough to marinate 1 pound of beef. Also

good for marinating kabobs and grilled steaks.

Spicy Pepper Shake -- Combine 1 Tbl cayenne peppe r, 2 Tbls garlic powder, 2 Tbls

pap rika , 2 T bls pa rsley, 2 T bls gro und bl ack pepper, Tb l sa lt.

Poultry Seasoning -- 2 Tbls dried marjoram, 2 Tbls dried savory, 2 Tsps dried

pars ley, 1 T bl dried sage , 1 Ts ps dr ied thyme. Yield: 1/3 cup OR 2 cups dried

par sley, 1 cup dr ied sage , crumbl ed, cup dri ed sum mer sav ory, cup dri ed

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rosemary, cup dried lovage, cup dried marjoram, 1 Tsp freshly ground black

pep per, 1 Tsp dried onio n po wde r.

Combine her bs and seasonings thoroughly, and store in airtight container in a dark

cool place. Yield: 4 cups

Pumpkin Pie Spice -- For 1 Tsp == Combine Tsp cinnamon, Tsp ginger, 1/8

Tsp allspice, 1/8 Tsp nutmeg.

Savory Steak Rub -- Combine 1 Tbl marjoram, 1 Tbl basil, 2 Tsps garlic powder,2 Tsps thyme, 1 Tsp rosemary , crushed and Tsp oregano. Rub over steaks before

grilling or broiling. Will season 4 to 5 steaks

Seasoning Salt -- Combine 1 cup salt, 1 Tsp paprika, 1 Tsp pepper, 1 Tsp white

pepper , T sp cel ery salt , Tsp gar lic salt. Yie ld: 1 cu p

Spicy Seasoning Rub -- Mix together cup chili powder, cup ground cumin, 2

Tbls garlic powder, 1 Tbl dried oreg ano and 1 to 2 Tsps ground red peppe r, to taste.

Yield: cup

Hot and Spicy Rub -- 1 Tbl cumin seeds, 1 Tsp coriander seeds, 8 dried chile

pepp ers , stemmed and s eed ed, 1 Tbl b row n sug ar, 1 T sp gr ound cinnamo n, T sp

garlic powder, Tsp salt, Tsp ground black pepper, ground red pepper. Cook

cumin and coriander seeds in a small skillet over low heat, stirring constantly, 3

minutes. Process seeds, chile peppers, and remaining ingredients in a blender until

mixture resembles coarse powder. 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 Tbls d ry Cajun seasoning blend, 1 Tbls chopped garlic, 1to 2 Tsps hot pepper sauce, to taste. Yield: cup

Homemade Salt Substitute -- Mix 5 Tsps onion powder; 1 Tbl each of garlic

powder , pap rika , dry mustar d; 1 Tsp thym e; Ts p whi te pepper ; Ts p cel ery

seed. Combine, store in clean, empty spice jar in cool, dry place. OR 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 powder, Tsp ground mace, Tsp

cayenne pepper. Store in airtight container. Yiel d: cup OR Salt Free Blend -- 6

Tbls dried parley, 4 Tbls dried oregano, 4 Tbls onion powder, 2 Tbls dried basil,

2 Tsps garlic powder, 1 Tsp dried rosemary, 1 Tsp dried thyme, 1 Tsp dried sage

and Tsp cayenne powder.

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Grind all dried herbs thoroughly in a grinder, or blender and put in a large-holed

shaker. Yield: 1 1/3 cups.

Tex-Mex Spice Mix -- 3 Tbls chili powder, 2 Tbls ground cumin, 1 Tbl ground

bla ck pepper , 1 Tbl sa lt , 1 Tb l gar lic pow der , 1 Ts ps gro und red pepper. C om bine

all ingredients, and store mixture in an airtight container in a cool, dark, dry place

up to 3 months. Yield: 8 Tbls

Zesty Seasoning Mix -- Combine cup garlic pow der, 1 Tbl ground cumin, 1 Tbl

pap rika , 1 T bl seas one d sa lt a nd 1 T bl lemon p epp er o r 1 Tsp blac k pep per.

Garlic Italian Zesty Seasoning Mix -- Combine cup garlic powder, 1 Tbl dried

basi l, 1 Tb l or egano, 1 Tb l pa pr ika, 1 Tb l seasone d sal t and 1 Tb l lemon p epper or

1 Tsp black pepper

Bubble Solution

If your kids are forever blowing bubbles, it's a lot more economical to whip up a

bat ch of the sud sy sol utio n whe neve r it's nee ded . Com bin e 1 Tb l powde red

detergent with 1 Tbl glycerine, 1 cup just-boiled water, and a few drops food

coloring. Stir until the powder completely dissolves. Store it in a jar with a screw

on lid. You can use a plastic straw to blow bubbles simply by cutting the enddiagonally.

To make Humongous Bubbles, take a plain wire hanger and reshape it so that it

bec ome s a la rge rou nd hoo p w ith a hand le. P our the bub ble so lut ion into a pan or

cookie 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.

Clay

-- In a plastic container, combine 1 cup salt and 2 cups flour, then gradually add

water until it's the consistency of workable clay. Store it in an airtight container.

Cooked Clay

-- In a saucepan, mix 2 cups baking s oda (2 cups baking soda equals 1 one-pound

box) with 1 cup co rnst arc h, then add 1 cups cold wate r. (Food Co lori ng is

optional). Cook the mixture over a medium flame, stirring - stirring - stirring.

When it is the consistency of moist mashed pota toes, turn off the heat, dump it on

a plate, and cover it with a damp cloth. W hen it's cool to the touch, it's ready. Store

it in an airtight plastic bag or con tainer in the refrigerator. Before us ing it, let it get

to room temperature.

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Easter Egg Dyes

-- Boil the eggs with grass=green. Onio n 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)

-- 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 slightly. Pour equal amounts

into clean baby food jars and color each with food coloring.

Paint Roller

-- To make a neat paint roller for your children to paint with, all you do is pry the

top off an old roll-on deod orant bottle and fill it with thinned finger or po ster paint.

Replace the top and away you go!

Paint Clean-up

-- Before you give the paints to your children, pour a small amount of liquid dish

soap into the paint first. It does not effect the pain t, but it sure helps cleaning up.Make your own Windshield De-Icer -- Mix 1 part commercial antifreeze with 9

part s o f 50 /5 0 mixt ure of a lcohol and wa ter.

Crayons

Recycle OLD Crayons! -- Broken and worn down crayons can be melted in an

empty soup can and then poured into old candy molds. Children love to color with

the special shapes and multi-colors.

Glue (paper)

Blend 4 Tbls wheat flour into 6 Tbls cold water to make a smooth paste. Boil 1

cups water and stir into mixture, stirring until mixture is translucent. Use when

cold. OR Blend 3 T bls cornstarch with 4 Tbls cold wat er 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 cornstar ch, cup water, 2 Tbls light

corn syrup and 1 Tsp white vinegar in medium saucepan . Cook over medium heat,

stirring constantly, until mixture thickens. Remove from heat. In separate bowl,

mix until smooth cup cornstarch and cup water. Add this to the first heated

mixture, stirring constantly. This glue will keep 2 months in a covered container.

OR Blend 4 Tbls wheat flour and 6 Tbls cold water to make a smooth paste. Boil

1 cups water and stir in paste, cooking over very low heat for 5 minutes. Use

when cold.

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Ornament Recipe

-- Store these from year to year in a tightly sealed c ontainer.

cornstarchbakingsodaOrnament Dough: 2 cups baking soda, 1 cup cornstarch, 1

cups cold water.

Mix cornstarch and baking soda in a saucepan and add the water. Cook over

medium heat, stirring constant ly, until the mixture is the consistency of wet mashed

pota toes . T urn it out onto a pl ate, cov er it with a dam p c lot h and let i t cool. Whe n

cool, knead it until it is smoo th. Seal it in a plastic bag and stor e in the fridge until

you are ready to use it.Shape ornaments by hand or flatten the dough and cut out shapes with cookie

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 hang the ornament with crinkle t ie or

regular ribbon. Let ornaments dry overnight or heat them in a 250 oven for 15

minutes. If not completely dry, continue to heat, checking at 5 minute increments.

Dried pieces can be painted wi th water colors, poster paints, acrylic paints or felt-

tip pens. Finish the ornaments with a coat o f two of clear nail polish or varnish and

they will last for years.

Play Dough

-- Mix together cup of salt, 2 Tbls alum, 2 Tbls cooking oil, then add the

mixture to 2 cups of boiling water and knead. Use food coloring for different

colors.

Let cool. Keep in your refrigerator uncovered for one day, then cover.