CHEESE BOWL
3/4 lb. sharp Cheddar cheese, grated
2 oz. Roquefort or Blue cheese, crumbled (I really like to use Gorgonzola for this.)
1 tbsp. butter
1/2 tsp. dry mustard
1/8 tsp. Tobasco sauce
1/2 tsp. Worcestershire sauce
3/4 c. beer or ale
1 tsp. onion, grated
1 sm. loaf (round) or Italian bread
(if I can't find a small loaf, I'll use a regular size cut in half, but that does require a double batch of the cheese mixture.)
Place all of the ingredients except the beer and the bread in a large bowl. Let this mixture stand at least 30 minutes at room temperature to soften. Then, either with a wooden spoon or more easily with an electric mixer, blend in the beer, adding it slowly. Keep beating until the mixture is smooth, light and fluffy. To make the "bowl", cut a slice from the top of the loaf of bread and scoop out the center, leaving a "bowl" of the sides and bottom. Fill the bowl with the cheese mixture, rounding it on top. Cover with a kitchen wrap and refrigerate until time to serve with crackers. This can be frozen for a later use. We're always searching for unique, but simple ideas for "Hostess Gifts", well here is one that has both attributes.

HONEY DATE BALLS
1 c. dates, finely chopped
3/4 c. honey
4 tbsp. butter or margarine
2 eggs
2 c. Rice Krispies
1/2 c. nuts, chopped fine
Baked coconut
A delicious "sugarless" confection to treat guests (and yourself!) or package as a special gift. Can be stored in an airtight container. Beat eggs. Stir in dates and honey. Melt butter in heavy pan. (Cast iron skillet works great.) Stir mixture of eggs, dates and honey into melted butter. Over medium to low heat, cook 10 minutes, stirring constantly. Remove from heat, stir in cereal and nuts. When cool to handle (but still warm) form into 1 inch balls, roll in coconut. Really good! Yield: 6 to 7 dozen.

HERB VINAIGRETTE WITH HERB-CHEESE CROUTONS
1/2 c. olive oil
1/2 c. vegetable oil
1/3 - 1/2 c. white wine vinegar
3 tbsp. grated Parmesan cheese
1 1/2 tbsp. dried Italian seasoning
1/2 tsp. freshly ground pepper
1/2 tsp. dried parsley flakes
1 clove garlic, crushed
--HERB CHEESE CROUTONS:--
1 (13 oz.) pkg. sm. soft bread sticks
1/4 c. olive oil
1/4 c. butter or margarine, melted
2 cloves garlic, minced
1/4 c. grated Parmesan cheese
2 tsp. dried Italian seasoning
1/4 tsp. red pepper
Combine all ingredients in container of an electric blender; process until smooth. Store in refrigerator up to 3 months. Yield: 1 1/2 cups. Slice bread with a serrated knife into 3/8" thick rounds. Combine olive oil, butter and garlic; drizzle over bread sticks, tossing to coat. Combine Parmesan cheese, Italian seasoning and red pepper; sprinkle over bread slices, tossing to coat. Place on baking sheet; bake at 400 degrees for 5 minutes, turn slices over, and bake an additional 2 to 5 minutes or until crisp and golden brown. Cool and store in an air tight container for up to 3 weeks. Yield: 10 cups. Makes a zesty gift (great for Christmas). Dressing can be stored for up to 3 months. Toss vinaigrette with salad greens just before and top with croutons.

PIMENTO CHEESE
8 oz. sharp cheese, grated
8 oz. med. sharp cheese, grated
8 oz. cream cheese
3 sm. jars chopped pimentoes
2 tbsp. sugar
Mayonnaise
Mix all ingredients by hand. Add mayonnaise to spread. Makes nice gift.put in small jars.

JEAN'S FABULOUS MUSTARD
1 (4 oz.) Coleman's mustard (dry)
1 c. cider vinegar
1 c. sugar
2 eggs, beaten
1/2 tsp. salt
2 c. Best Food mayonnaise
Mix together and let stand overnight the dry mustard and cider vinegar. Next day, add to this mixture the sugar, eggs and salt. Cook over low heat until it thickens. Let cool. Add mayonnaise. Put in small jars for gifts. Must be kept refrigerated. Great for Christmas gifts or boutique sales.

SPICED HOLIDAY NUTS
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. curry powder
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
1/4 tsp. powdered ginger
1/4 tsp. ground cinnamon
2 tbsp. olive oil
2 c. shelled whole almonds or pecans
1 tbsp. coarse (Kosher) salt (optional)
Extra garlic salt (optional)
Preheat oven to 325 degrees. In a bowl mix cumin, chili powder, curry powder, garlic salt, cayenne, ginger and cinnamon. Set aside. Heat oil in a non-stick skillet over low heat. Add spice mixture and stir well. Simmer for 3-4 minutes to mellow flavors. Place nuts in a bowl. Scrape spice mixture onto nuts and toss well. Spread nuts in one layer on a baking sheet. Bake for 15 minutes, shaking the pan once or twice. Remove from oven. With a rubber spatula toss nuts with any spices and oil on bottom of pan. Let rest for 2 hours in a cool place. Store in airtight jars or pack up as gifts.

SEASONED CRACKERS
2 pkgs. oyster crackers
3/4 c. vegetable oil
1 tsp. garlic salt
1 tsp. dill weed
1 pkg. Hidden Valley ranch dressing
Put crackers in brown grocery bag. Put newspaper on counter top or kitchen sink and put bag of crackers on top. Mix oil and all remaining ingredients and pour over crackers. Stir with large spoon and let sit 15 minutes. Transfer to another brown bag and let sit for 1 hour or so. Put crackers in airtight containers or seal ziplock bags. Great gift idea for all holiday seasons.

MINIATURE FRUITCAKES
1 c. sugar
1 c. self-rising flour
1 1/2 (8 oz.) pkg. dates, chopped
1 (8 oz.) pkg. candied cherries, chopped
4 c. pecans, chopped
3 eggs
Preheat oven to 300 degrees. Grease (do not flour) miniature tins. Blend sugar and flour, add dates, cherries and pecans. Beat eggs until foamy. Add eggs to mixture. Pour batter into muffin tins. Use 1 tablespoon butter for each muffin. Do not pack down. Bake 10 to 12 minutes or until golden brown. Cool before removing from tins. Yield: 5 to 7 dozen miniature cakes. *These make nice gifts packed in decorative tins or baskets.

BEER CHEESE
1 lb. aged natural cheddar cheese, grated fine
1 lb. natural Swiss cheese, grated fine
1 clove garlic, mashed
1 tsp. dry mustard
1-2 tsp. Worcestershire sauce
1 c. beer
Mix cheese with garlic, dry mustard, and Worcestershire sauce. Gradually beat in beer until mixture is well blended and of a spreading consistency. Store in a covered container in refrigerator. Serve at room temperature. Makes 1 quart. This recipe may be halved. (A different kind of food gift.)

SPICED PECANS
3 tbsp. butter
3 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. garlic powder
1/4 tsp. cayenne
Dash bottled pepper sauce
1 lb. pecan halves
"Everyone asks for this recipe...and a jar of these makes a nice hostess or teacher gift." In heavy skillet, melt butter. Stir in seasonings. Add pecans; toss until nuts are well coated. Place at 300 degrees for 20 to 25 minutes, stirring often until nuts are brown and crisp. Yields: 4 cups

RECIPE FOR HAPPINESS
1 c. good thoughts
1 c. kind deeds
3 c. forgiveness
1 c. sacrifice for others
1 c. consideration
2 c. well beaten faults
Mix thoroughly and add teaspoon of joy, sorrow, and sympathy. Flavor with little gifts of love. Fold with 4 cups of prayer and faith to lighten all other ingredients and raise texture to great heights of character. After pouring all this into your daily life; bake well with heat of human kindness. Serve this with smiles any time and it will satisfy the hunger of starved souls.

PIQUANTE SAUCE OR HOT SAUCE FOR CHIPS
6 qts. tomatoes, peeled, chopped and seeded
2 green peppers, chopped
2 onions, large, chopped
3 hot banana peppers or more to taste
3 jalapeno peppers or 1/2 to 1 lb. green or red chili peppers
6 cloves garlic
1 1/2 c. white vinegar
3 tsp. salt
Peel, chop and seed tomatoes. Chop green pepper and onions; add to large kettle. Put bananas, jalapenos and chili pepper in blender, also garlic and add vinegar, salt and blend. Pour into tomato mixture. Bring to boil and put into hot sterilized pints jars. Seal and process in hot water bath 25 minutes for pints, 40 minutes for quarts. You can make this as hot or mild as you want by how many hot peppers you add. This is good on taco chips or with eggs or meat. Nice to make for gifts.

HOMEMADE IRISH CREAM LIQUEUR
1 3/4 c. liquor (Irish whiskey, brandy, rum, bourbon, scotch or rye)
1 (14 oz.) can sweetened condensed milk
1 c. whipping cream
4 eggs
2 tbsp. chocolate flavored syrup
2 tsp. instant coffee
1 tsp. vanilla
1/2 tsp. almond extract
In blender combine all ingredients until smooth. Store in a tight container in refrigerator. This is a fun drink to make and give as a gift.

WALNUT-STUFFED DATE CONFECTIONS
4 dozen dates
2 1/2 c. confectioners' sugar
1/2 c. sweetened condensed milk
Grated peel of 1 fresh lemon
1/2 c. finely chopped walnuts
1/4 c. finely chopped dried apricots
Walnut quarters or halves (opt.)
1. To prepare dates for stuffing, cut each along one side; spread apart.
2. In bowl, combine sugar, milk and lemon peel (mixture will be stiff). Stir in chopped walnuts and apricots.
3. Using additional confectioners' sugar to dust hands, shape mixture into small balls (approx. 3/4"); stuff into prepared dates. Top each with walnut quarter or half.
4. Arrange on serving platter as desired. May also be packed into boxes, attractively wrapped and given as gifts. Makes 4 dozen.

CAPPUCCINO MIX
1 c. powdered instant non-dairy creamer
1 c. chocolate milk mix
2/3 c. instant coffee granules
1/2 c. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Combine all ingredients, mix well. Store in an airtight container. (Put in smaller container for gifts). To serve, place 1 tablespoon plus 1 teaspoon mix in a cup. Add 1 cup boiling water; stir well. Great served with a scoop of ice cream or whipped topping. Yields about 33 servings.

HOT CHOCOLATE MIX
1 lg. box Nestle's Quik
1 (8 qt. size) box powdered milk
1 (1 lb.) box powdered sugar
1 lg. jar Coffeemate
Mix well. Use 2 to 3 tablespoons per cup of hot water. Makes a lot! Great for gifts.!

NINE BEAN SOUP
1 lb. barley pearls
1 lb. dried black beans
1 lb. dried red beans
1 lb. dried pinto beans
1 lb. dried navy beans
1 lb. Great Northern beans
1 lb. dried lentils
1 lb. dried split peas
1 lb. dried black eyed peas
Combine all beans. Divide into 10 (2 cup) packages for gift giving and include the following recipe for cooking: Nine Bean Soup: Wash 1 cup of bean mix. Soak overnight. Add 1 chopped onion and seasoned salt to taste. Add 4 teaspoons bacon fat. Cover with water. Cook over low heat for 2 hours. Add 1 can Rotel tomatoes and meat (ham or smoked sausage, 1/2 pound). Cook until beans are tender. Add other seasonings to taste. Good served over rice.

ORANGE SPICED TEA
1/2 c. tea
1/3 c. dried orange peel
2 cinnamon sticks, broken up
2 tsp. whole cloves
Use one heaping teaspoon for each cup of tea plus one teaspoon for the pot. Yields: 1 cup. Note: Great to give us gifts.

KIMMEL KARMEL KORN
8-9 qt. popped corn
1 c. butter
2 c. brown sugar
1/2 c. light corn syrup
1/2 tsp. salt
1/2 tsp. soda
1 tsp. vanilla
Keep popcorn warm in large pot in oven (250 degrees). Combine butter, brown sugar, corn syrup and salt in heavy pan. Place on medium to high heat until sugar dissolves. Boil for 5 minutes. Remove from heat. Stir in baking soda. After foaming stops, stir in vanilla. Place popped corn in clean sink and pour caramel on top. Stir quickly. Place corn on 2 cookie sheets or large cake pans. Don't over fill. Return to oven (250 degrees) for 45-50 minutes. Stir every 15 minutes. Store in airtight container and set in cool place. Great for gifts in tins.

JEZABEL SAUCE
1 3/4 c. sweet orange marmalade
1 3/4 c. pineapple preserves
1/4 c. prepared horseradish
1 1/2 tbsp. Dijon mustard
1 1/2 - 2 tsp. crushed red pepper flakes
In bowl, combine all ingredients. Serve on crackers with cream cheese. To use as gifts, spoon into 4 8-ounce decorative jars with tight fitting lids. Store in refrigerator up to 2 months.

AMARETTO FUDGE SAUCE
1 1/2 c. heavy cream
2 c. chocolate chips (12 oz.)
1 1/4 c. butter
1/4 tsp. vanilla
3 tbsp. amaretto
Mix cream, chocolate chips and butter in saucepan and heat over low heat until hot but not boiling, remove from heat and stir until smooth. Stir in vanilla and amaretto. Pour into jars and keep refrigerated. Makes 3 cups. Great for gift giving.

APPLE SAUCE CAKE BAKED IN A JAR
2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 c. apple sauce (25 oz.)
2/3 c. sugar
3 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
2/3 c. nuts, chopped fine
2/3 c. raisins (optional)
Cream shortening and the 2 1/3 cups sugar. Beat in the eggs, apple sauce, and the rest of the sugar. Sift together flour, baking powder, baking soda, salt, cinnamon, and ground cloves. Blend flour mixture into applesauce mixture and add 2/3 cup nuts and raisins. Pour into well greased pint jars, filling 1/2 full. Bake at 325 degrees for 45 minutes. Remove 1 jar at a time from oven. Wipe sealing edge clean. Put on lid and ring. Screw tight. Refrigerate or freeze for storage.

LEMON CURD SAUCE
2 whole eggs
2 egg yolks
1 c. sugar
2/3 c. fresh lemon juice
1 c. butter
1 tbsp. lemon zest
Mix all ingredients in blender or food processor. Cook in heavy stainless or ceramic saucepan until thickened, stirring constantly. Serve warm over pound cake or use as a cake filling. Can store in clean jars in refrigerator for up to 6 months. Makes a great hostess gift.

FRENCH MARKET SOUP
1 lb. dried navy beans
1 lb. dried pinto beans
1 lb. dried Great Northern beans
1 lb. dried green split peas
1 lb. dried yellow split peas
(optional)
1 lb. dried black-eyed peas
1 lb. dried lentils
1 lb. dried baby limas
1 lb. dried large limas
1 lb. dried black beans
1 lb. dried red beans
1 lb. dried soybeans (optional)
1 lb. dried barley pearls (optional)
FRENCH MARKET SOUP:
2 c. French Market Soup Mix
2 qts. water
1 ham hock
1 1/4 tsp. salt
1/4 tsp. pepper
1 (16 oz.) can whole tomatoes, undrained and coarsely chopped
1 lg. onion, chopped
1 clove garlic, minced
1 chili pepper, coarsely chopped (optional)
1/4 c. lemon juice
Combine all beans. Divide into 14 (2 cup) packages for gift giving, and present with the following recipe for French Market Soup. Yield: 14 (2 cup) packages. Sort and wash 2 cups bean mix; place in a Dutch oven. Cover with water 2 inches above beans, and soak overnight. Drain beans; add 2 quarts water and next 3 ingredients. Cover and bring to a boil; reduce heat, and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients, simmer 30 minutes, stirring occasionally. Remove ham hock from soup. Remove meat from bone, chop meat, and return to soup. Yield: 2 1/2 quarts.

FRUIT BRANDY
2 c. fruit (plum, cherry, etc.)
1 c. sugar
1 c. distilled water
1 c. 180 proof grain alcohol
--FRUIT BRANDY USING VODKA:--
2 c. fruit
1 c. sugar
2 c. vokda
1 c. distilled water
Combine all ingredients into a tightly closed jar. Turn jar over as often as possible, to dissolve sugar. If fruit is not completely ripe, poke holes in it with a fork. Let set, turning jar over as often as possible, for 1 month. Strain through cheese cloth. Throw away fruit pulp and seeds. Pour into desired bottles. Great for gifts! Same directions as above. This does leave the vodka taste.

APPLE CHUTNEY
8 c. peeled & chopped tart apples
4 1/2 c. sugar
2 c. seedless golden raisins
1 c. coarsely chopped toasted pecans or walnuts
1/2 c. vinegar
Peel of 2 oranges, finely chopped
1/3 tsp. cloves
Combine all ingredients in large kettle or Dutch oven. Place over high heat and bring to rolling boil, stirring constantly. Reduce heat to simmer and cook slowly until apples are tender and syrup is very thick and almost caramelized. Ladle into hot sterilized jars, seal and store in cool, dark, dry place. Keep refrigerated after opening. A compliment to curries, pork and poultry, this delicious condiment also makes a welcome gift. Makes about 7 1/2 pints. May also be frozen.

VANILLA EXTRACT
3 whole vanilla beans
1/2 tsp. light honey
7 oz. vodka
Combine all ingredients. Pour into an 8 ounce bottle and let steep for 4 weeks before using. Vanilla beans can be left in bottle as you use it. Makes 1 (8 ounce) bottle. This gift is especially nice for friends who love to bake. Along with it, enclose 3 recipes using fresh vanilla extract.

SEASONING BOUQUET
1 tsp. thyme
1 1/2 tsp. oregano
2 tsp. paprika
2 tsp. dry mustard
1/4 tsp. dill weed
1 tsp. coarse salt
1 1/2 tsp. garlic powder
1 tsp. curry powder
1/2 tsp. onion powder
Mix well and store in airtight jar. Shake well before using. This is good in vegetable soups and salads. Mix with mayonnaise for a sandwich spread. Good in deviled eggs. Great gift idea.

STOVE TOP POTPOURRI
3 sticks cinnamon
1 whole nutmeg or 1 tsp. ground nutmeg
2 tsp. crushed bay leaves
1 tbsp. whole cloves
2 slices citrus fruit to be added when ready to boil
Combine all ingredients, except citrus, in gift bags or fabric pouches. To Use: Combine 2 cups water and spices in saucepan. Simmer over very low heat, adding more water as needed.

HOMEMADE CAJUN SPICES
1 box salt
1 1/2 oz. black pepper
2 oz. ground red pepper
1 oz. garlic powder
1 oz. bottle chili powder
1 oz. accent
Mix all ingredients together. Store in tightly closed jars in cool place. This is a great gift.

WILLIAMSBURG HOUSE AROMA
3/4 tsp. ground cloves
3/4 tsp. ground cinnamon
Heaping tsp. instant orange peel
1 tsp. whole cloves
Several twists fresh orange peel
2 c. cold water
Mix together all ingredients. Pour into pint Mason jars and decorate with calico and ribbon if using for holiday gifts. Simmer on stove in small saucepan. Add more water as necessary. Makes your house smell wonderful for holiday entertaining!

JOSIE AND JOY'S SEASONED SALT
6 boxes salt
2 oz. can ginger, ground
1/2 oz. can red pepper
2 oz. can white pepper
4 oz. can black pepper, coarsely ground
1/3 c. garlic powder
1/2 oz. can cayenne pepper
Mix very thoroughly in a large bowl. Let stand, uncovered, for at least 6 hours, preferably overnight. This makes 4 quarts of seasoned salt. At Christmas, put in pretty jars or shaker jars you have saved for this occasion. Put a pretty bow on it. Great "little" gifts. People will ask for this recipe as it is better than bought seasoned salt.

SPICED ORANGES
6 med. oranges
1 med. grapefruit
1/8 tsp. baking powder
1/2 c. honey
1/2 c. sugar
1/3 c. white wine vinegar
1 (6 inch) stick of cinnamon
8 whole cloves
1/2 c. raisins
Dash of bottled hot pepper sauce (opt.)
Peel fruit, reserving peel from 2 oranges. Remove white membrane from reserved peel; cut peel into thin strips. In saucepan combine reserved peel, baking soda and 1 cup water. Simmer, covered, 10 minutes. Drain. Remove membrane from fruits, section oranges and grapefruit over a bowl, catching juices. Chop grapefruit. Discard seeds. In large saucepan combine sugar, honey, vinegar, seasonings and reserved peel. Bring to boiling; reduce heat. Simmer, uncovered 10 minutes; remove. Add oranges, grapefruit and raisins. Cool slightly. Spoon into jars or moisture-vaporproof containers. Yield: 3 cups. *Refrigerate up to 2 weeks. *Freeze up to 1 year. *Makes great gift. Gift instructions: "Serve chilled with meats, poultry or fish." Remove cinnamon stick before preserving.

SEASONED SALT
1/4 c. + 2 tbsp. salt
2 1/4 tsp. paprika
1 tsp. dry mustard
1/2 tsp. garlic salt
1/2 tsp. celery salt
1/2 tsp. curry powder
1/2 tsp. thyme
1/2 tsp. onion powder
1/8 tsp. dill weed
Combine and sift ingredients and pour into shakers. This is a great gift.

HOMEMADE SEASONING - SALT SUBSTITUTE
2 tbsp. dry mustard
2 tbsp. onion powder
2 tbsp. garlic powder
2 tbsp. paprika
1 tbsp. white pepper
1 tbsp. ground thyme
2 tbsp. crushed basil leaves
Combine all ingredients in a shaker and serve in place of salt. Choose spices which are coarsely ground for a better texture. Makes 2/3 cups. HINT: The garlic powder may be omitted and 1 or 2 teaspoons of turmeric added for a change of flavor and added color. (Makes a great gift.)

"IT'S REALLY HOT BUT SWEET" MUSTARD
6 oz. dry mustard
1/2 tsp. black pepper
1/4 tsp. white pepper
3-4 oz. cold water
2 c. brown sugar
1 1/2 c. vinegar
Salt to taste
1/2 stick butter
3 eggs
Mix first 4 ingredients to make a paste. Add next 4 ingredients to paste. Beat well. Add eggs, beaten well to mixture. Bring mixture to a boil and then remove from heat. Use mixer to blend well. Warning: Stand back from steam rising from pan as you mix after boiling as fumes are very potent and will cause tearing. Refrigerate in small jars. Great gifts for neighbors. A little goes a long way!

FAMOUS ST. ODILIA BAKE SALE HORSERADISH
3/4 c. white vinegar
1 c. chopped horseradish
2 tbsp. sugar
1/4 tsp. salt
Dig horseradish in sprig of year or any month that has an "R" in it. Hose dirt off roots, then scrub in cold water. Peel with potato peeler like a carrot. Chop into 2 inch pieces. In blender put: Blend until smooth and fine, stopping and starting blender. Put into gallon jar or large clean jars. When full put layer of plastic between jar and cover. When ready to give as gifts or to sell, pack into small clean jars and put plastic wrap between jar and cover as it will corrode cover. A delight for horseradish lovers! Enjoy!

RASPBERRY VINEGAR

Pour this vinegar into a decorative decanter or bottle to make an attractive gift for any occasion. Or enjoy it yourself with your favorite fruit salads and green salads. To make a herb vinegar, follow the recipe but replace the raspberries with your favorite fresh herb and omit the sugar. 1 tbsp. sugar 2 c. ripe, fresh raspberries In a medium saucepan combine the vinegar with the sugar. Heat but do not boil, stirring until the sugar dissolves. Remove from heat. Place the raspberries in two 1 quart sterilized glass bottles and pour hot vinegar over them. Seal bottles and shake slightly. Store for 2 to 3 weeks in a cool, dark place (do not
refrigerate). Makes 1 quart

ITALIAN OLIVE SALAD
2 qts. pitted green olives
1 qt. pitted black olives
2 (4 oz.) bottles capers
3 c. celery
2 c. carrots
1 lg. onion
1 c. Italian sweet peppers
2 heads garlic
1 c. olive oil
1 c. red wine vinegar
Put everything in a food processor. Chop not too fine. Add vinegar and oil. Put in Mason jars and refrigerate. Turn jars upside down everyday. Keeps for months. Makes great gifts.

HERB SEASONING FOR SOUPS OR STEWS
1 c. parsley flakes
1/2 c. dried basil
1/2 c. marjoram
1/2 c. dried chervil leaves
1/2 c. dried thyme leaves
For Gifts: makes 2 1/2 cups. Divide in baby food jars, ziplocs, or small cloth bags Mix ingredients together. On a small card write: Use 1/2 to 1 teaspoon of seasoning per quart of
liquid being seasoned.

MINESTRONE SOUP MIX
1/2 c. dried onion flakes
1/2 c. dried celery flakes
1/4 c. dried parsley flakes
2 tbsp. dried whole marjoram
1 tsp. garlic powder
1 tsp. freshly ground pepper
1/2 c. beef flavored bouillon granules
1 lb. dried navy beans
1 lb. dried kidney beans
2 c. elbow macaroni
Combine first 8 ingredients; divide into 4 gift packages. Add 2 tablespoons bouillon granules to each package. Label and seal. Combine navy beans and kidney beans; divide into 4 gift packages. Label and seal. Place 1/2 cup macaroni into 4 gift packages. Label and seal. Present 1 package herb mix, 1 package bean mix and 1 package macaroni with recipe for minestrone soup. Yield: 4 gift packages.

SEASONING FOR SOUPS, STEWS, ETC.
6 sm. bay leaves
6 whole cloves
1/3 c. parsley flakes
1 1/2 tsp. ground savory
1/2 c. celery flakes
1 tbsp. ground marjoram
30 peppercorns
2 tbsp. ground thyme
Put 1 bay leaf, 1 clove and 5 peppercorns in each of 6 small cheesecloths bags.* Mix remaining ingredients well. Divide equally and pack into bags. Each bag will season 2 quarts of liquid. Store in a tight container. Use to flavor soup, stews, etc. *Bags should be about 1 x 1 1/2 inches plus 1/2 inch seam allowance on all sides. Unbleached muslin may also be used. Stitch 3 sides on machine, full bags and sew top closed by hand. Recipe makes 6 bags. Maybe used as small gifts.

COUNTRY SOUP
1/2 c. split green peas
1/2 c. barley
1/2 c. lentils
1/2 c. raw rice
2 tbsp. parsley
2 tbsp. onion flakes
2 tsp. salt
1/2 tsp. lemon pepper
2 tbsp. beef bouillon
1/4 c. alphabet noodles
Use dried ingredients and seasonings. Layer peas, barley, lentils, and rice in 1 quart jar. Layer the parsley, onion flakes, salt, lemon pepper and beef bouillon just around the edges. Put the alphabet noodles just around the edges. Fill the remaining part of the jar with twist macaroni. Give as a gift with instructions to add 3 quarts of water, 2 stalks of chopped celery, 2 slices carrots, 1 cup shredded cabbage, 2 cups of tomatoes and simmer until vegetables are tender. You can add a nice touch by placing a piece of fabric over the cover and securing it with a ribbon or yarn.

TEXAS CHILI SEASONING MIX
3 tbsp. cornmeal
3 tbsp. instant minced onion
1 tbsp. chili powder
1/2 tsp. each ground cumin, salt, and dried oregano leaves, crushed
1/4 tsp. garlic powder
1/4 - 1/2 tsp. red pepper flakes
1 beef bouillon cube, crushed
In a bowl combine all ingredients; blend well. Package as a gift. TIP: Several batches of seasoning mix may be made at once. Measure 1/3 cup mix for each batch. A zipper-lock bag with small bow may be used as gift package. *Each batch is enough for serving of 4, or 1 pound ground beef and 1 (15 ounce) can beans.

HERB RICE
1 c. uncooked rice
2 beef bouillon cubes (or equivalent in powder)
1/2 tsp. salt
1/2 tsp. each dried rosemary, marjoram, thyme leaves
1 tsp. dried green onion flakes (or 1/8 tsp. onion powder)
Combine rice mixture (all of above) with 2 cups cold water and 1 tablespoon butter. Cover and bring to a boil. Reduce heat, stir once with a fork and re-cover. Simmer for 14 to 20 minutes until all liquid is absorbed. NOTE: Mix batches of rice and seasonings up and bag for quick meals, or as gifts with recipe attached.