A & W CHILI DOG
Brand of Weiner - Sabretts

Hot Dog Chili:
1 lb. ground chuck, browned and crumbled up
6 oz. tomato paste
1 Tbsp. sugar
1 Tbsp. yellow mustard
1 Tbsp. minced onions
2 tsp. chili powder
1 tsp. worcestershire
1 tsp. salt
1/2 tsp. celery seeds
1/2 tsp. cumin
1/4 tsp. black pepper
1 cup water
Simmer all in a saucepan for 30 minutes. Stir often.
To assemble:
Place a cooked Sabrett's weiner in a hot dog bun and top with 3 Tbsp. above hot dog chili. Top with shredded cheddar cheese. Serve.
You can make about 5 of these at home for what one of them costs you at the restaurant.

A & W FROSTY ROOT BEER
3/4 cup sugar
3/4 cup hot water
1 tsp. Root Beer Concentrate
1 liter Club Soda
Mix the Root Beer Concentrate in the hot water. Add the sugar and stir until dissolved. Add the Club Soda. Mix well. Pour into a plastic jug and chill in the refrigerator. Chill two glass mugs in the freezer and pour the chilled Root Beer into the chilled mugs. Serve at once.

A-1 SAUCE
1/2 cup orange juice
1/2 cup raisins
1/4 cup soy sauce
1/4 cup white vinegar
2 Tbsp. Dijon mustard
1 Tbsp. orange peel
2 Tbsp. ketchup
2 Tbsp. chili sauce
Bring to a boil in a saucepan for 2 minutes. Place in a blender on high until pureed. Pour in a capped bottle, label, and refrigerate until needed.

AGAR FRUIT JUICE GELATIN
Mix 2 Tbsp. Agar with 2 cups fruit juice in a saucepan. Bring to a boil while stirring constantly. Reduce heat to simmer, and cook, while stirring, until the agar has completely dissolved, at least five minutes, maybe more. It is very important to make sure it all has been dissolved completely, otherwise, it won't taste right. Pour into your dessert dishes, and let it cool to firm into gelatin. This happens fast. Keep gelatin in refrigerator until you serve it.

Use a cooking ratio of 1 Tbsp. Agar to one cup of any fruit juice to make a smaller amount of this recipe. If you use squeezed citrus fruits, you will need to add pure water and sweetener to suit your taste.

AGAR PUDDING
Combine 1 Tbsp. Agar and 1-1/2 cups almond milk. Let it sit for five minutes. Heat to a boil, then reduce to a simmer and cook for five minutes. Let it cool for five minutes. Add any extract, sweetener, or fruit you want. Refrigerate for two hours in dessert dishes.

ALFREDO SAUCE
1 stick butter or margarine
1 pint heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp. garlic powder
black pepper to suit your taste
More garlic can be added if you like it. Whisk ingredients in a pan over medium heat until smooth. Serve over cooked fettuccine.

ALMOND BAVARIAN CREAM
2 envelopes gelatin
1/2 cup cold milk
1/3 cup boilng water
1/2 cup honey
4 Tbsp. dried whole egg powder
1 Tbsp. vanilla
1 tsp. almond extract
2 cups heavy cream
enough milk to make 4 cups total liquid
Dissolve the gelatin in the cold milk. Pour the boiling water carefully into your blender. Add the honey, gelatin mixture, egg powder, vanilla, almond extract, heavy cream and milk, and blend until well mixed. Pour mixture equally into 4 one-cup or 8 half-cup ramekins and chill for four hours. Top each with a dollop of whipped cream. Garnish with almond slivers.

ALMOND PASTE
1-1/2 cups peeled almonds
2/3 cup sugar
2 Tbsp. water
1 Tbsp. lemon juice
dash salt
Remove the skins from the almonds by blanching them in boiling water, the skins will come off easily now, dry them on paper towels, and pulverize them to a fine powder in the blender on high. Add the remaining ingredients, mixing well, and you have almond paste to use in fancy dessert recipes like Marzipan.

ALL PURPOSE SEASONING
1 Tbsp. each black pepper, celery seeds, and onion powder
2-1/4 tsp. cream of tartar
1-1/2 tsp. each garlic powder, orange zest, arrowroot, and sugar
1/2 tsp. each white pepper, lemon zest, dillweed, and thyme
1/4 tsp. cayenne pepper
Grind all to a fine powder and store in a capped spice bottle.

ALL PURPOSE SEASONING SALT
1 box sea salt
1-1/2 oz. black pepper
2 oz. cayenne
1 oz. garlic powder
1 oz. onion powder
1 oz. chili powder
Mix together.

For SEAFOOD SEASONING, take 1/2 the above mixture and add 1 tsp. each thyme and basil and mix again.

Another SEAFOOD SEASONING, take 1/2 the above mixture and add 1 tsp. True Lemon powder, 1 tsp. dillweed, and 1 tsp. Old Bay Seasoning. Mix well.

APPLE PIE SPICE MIX
Mix 1/4 cup cinnamon, 1/2 tsp. nutmeg, and 1 Tbsp. ginger. Use 1 tsp. mix per apple pie made.

ARBY'S ROAST BEEF SAUCE
2 cups ketchup
4 tsp. water
1/2 tsp. each garlic and onion powders, pepper and salt
1 tsp. tabasco sauce
Mix all ingredients. Serve over roast beef sandwiches on onion rolls.

BABY FOOD or GERIATRIC FOOD
To make your own fresh baby food or foods for the elderly who can no longer chew or digest foods well, cook your cleaned fresh fruits or vegetables in water until tender. Place cooked fruits or vegetables in blender and puree on high until very smooth. Pass them through a sieve to make sure there are no peels, seeds, fibers, strings, or lumps. You can freeze these foods in 1/4 cup containers or in large ice cube trays to use as needed. Defrost and serve at room temperature.

BAD BYRON'S BUTT RUB SEASONING
3 Tbsp. paprika
1 tsp. salt
1 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. chipotle powder (smoked jalapeno peppers pulverized into a powder)
This is an all-purpose blend that you can use for just about everything, but it is especially delicious rubbed onto pork butt roasts, hence the origin of the name.

You can purchase these world famous seasonings as well as Mrs. Lil's Honeys at Byron Chism's website:

BAD BYRON'S JUBILEE SEAFOOD SEASONING
3 Tbsp. paprika
1 tsp. cayenne pepper
1 tsp. celery salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. green onion powder
1 tsp. parsley powder
1 tsp. lemon powder
1 tsp. Worcestershire powder
1 tsp. turbinado sugar
Mix all ingredients together until pulverized in a blender. Store in a capped spice bottle. Use to flavor any seafood recipe.

BAKED CHICKEN COATING
Mix 1 cup potato flakes, 1 tsp. garlic powder, and 1/4 cup grated Parmesan cheese and use it to coat chicken pieces then bake at 350 degrees on a butter sprayed cookie sheet until done.

BAKING POWDER
1/2 cup baking soda
1/4 cup cream of tartar
1/4 cup cornstarch
Sift ingredients together. Store in a covered jar. Will keep six months.

BASIC BROWNIES
1 cup cocoa powder
1 tsp. instant coffee granules
1-1/2 sticks softened butter
1 cup Splenda or sugar
3 eggs
1 Tbsp. vanilla extract
1 cup flour
1 cup chopped Walnuts

Preheat oven to 350°F.

Butter spray a 13x9 baking pan. Microwave butter in large microwaveable bowl until butter is melted. Add cocoa, coffee granules, and Splenda, mixing well. Blend in eggs and vanilla. Stir in flour and walnuts until batter is well blended. Spread thick batter into prepared pan.

Bake 30 to 35 min. (Do NOT overbake brownies.) Cool in pan, then cut into desired shapes. Serve.

BASIC BROWNIES FROM A BROWNIE MIX
In a bowl, mix two packages any brownie mix, 2 sticks softened butter, 4 eggs, and 1 cup chopped nuts. This recipe does not use any liquid in it. Spread mixed batter into a 13 X 9 inch baking dish that has been lightly sprayed with butter spray. Bake at 350 degrees for 30 - 35 minutes. When done baking these brownies, top them with chocolate chips and let them melt over the warm brownies, then spread the chocolate with a spatula so that it covers all the brownies. Cut into bars and enjoy!

If you want to use a 9-inch square pan, just divide all the ingredients in half.

BASIC VANILLA CREAM PIE FILLING
3 cups heavy cream
1/3 cup Splenda
1/4 tsp. salt
4 eggs
1/4 cup cornstarch
1/2 cup Splenda
2 Tbsp. butter
1 Tbsp. vanilla extract

prebaked 9-inch pie shell

In a heavy saucepan, mix the heavy cream, 1/3 cup Splenda, and salt. Cook on medium heat, while stirring with a whisk, until the mixture begins to boil. In another bowl, beat the eggs. Sift the cornstarch and 1/2 cup Splenda together, then add to the egg mixture. Whip until smooth. Slowly drizzle the heated cream mixture into the egg mixture while beating it. The hot milk will temper the eggs if this is done slowly. If you do it too fast, the eggs will curdle on you. Return the filling mixture to medium heat and cook, while stirring constantly, until the mixture comes to a boil and thickens. Remove from the heat. Stir in the butter and vanilla until the butter has melted. If there are any lumps, you might want to sieve it. Pour the smooth filling into a premade pie crust of your choice.

BANANA CREAM PIE
You will need to dip each banana slice in lemon juice to keep them from turning black before layering them in your pie crust, then laying them on white paper towels. Layer sliced bananas in the bottom of your pie crust. Pour half the vanilla filling into a premade graham cracker pie crust and then cover with more banana slices. Add the rest of the filling. Top with whipped cream. Serve.

CHOCOLATE CREAM PIE
Melt 1 bag chocolate chips, then stir in 1 Tbsp. instant coffee granules. Add this to the warm vanilla cream filling and mix well. Pour into a premade chocolate cookie crumb pie crust, and chill until served. Garnish with whipped cream when served.

COCONUT CREAM PIE
Toast a small bag of flaked coconut spread out on a cookie sheet in your oven at 350 degrees for about ten minutes. Add 1 cup flaked coconut and 1 tsp. coconut extract to the vanilla cream filling. Pour filling into a premade pie crust. Garnish top of pie with more toasted coconut. Chill until time to serve. If you don't like toasted coconut, then use it untoasted.

PINEAPPLE CREAM PIE
Drain the juice from a can of crushed pineapple through a sieve, pressing the liquid from the fruit with the back of a large spoon. Stir 1 cup of the well drained pineapple and 1 tsp. pineapple extract to the filling. Pour filling into a premade pie crust, and chill until served. Garnish with whipped cream when served.

STRAWBERRY CREAM PIE
In the bottom of your pie crust, layer freshly sliced strawberries. Add 1 tsp. strawberry extract to the filling. Pour half the filling in your premade pie crust, then add another layer sliced fresh strawberries over that, then add the remaining filling. Top with another layer of sliced strawberries. Chill until served. Before serving, top each slice of pie with whipped topping as a garnish.

BASIC MUFFINS

CONDIMENTS BARBEQUE SAUCE
12 packets ketchup
6 packets hot sauce
6 packets soy sauce
3 packets of sugar
3 packets of mustard
3 packets of salt
3 packets of pepper

Mix all ingredients and let stand for 15 minutes or more. It's now read to use. This can be used for basting or marinating beef, chicken, or pork. Good way to use up all those leftover condiment packets.

BBQ DRY RUB
Mix 1/2 cup brown sugar, 1/2 cup black pepper, 1/2 cup paprika, 1/4 cup chili powder, 1/4 cup salt, 1 Tbsp. dry mustard, and 2 Tbsp. garlic powder.
Put in a spice jar, label it, and use it to rub on when you are barbequing meat, poultry, or seafood.

SOUTHERN BBQ RUB
2 Tbsp. each, salt, sugar, brown sugar, cumin, chili powder, black pepper
1 Tbsp. cayenne and paprika
Mix and use to rub on meat, poultry, or seafood then barbeque them.

BBQ SAUCE
Cook 1 chopped onion and 2 cloves minced garlic in 2 Tbsp. butter for 5 minutes. Do not brown. Simmer the following for one hour. Stir occasionally. 2 cups ketchup, 16 oz. Coca-Cola, 1 Tbsp. worcestershire, 1 tsp. mustard, 2 tsp. vinegar, salt and pepper to taste.

COLA BBQ SAUCE
An easier version of the above recipe is to mix 16 oz. Coca-Cola and 2 cups ketchup with 1 chopped onion and pour it over the meat to barbeque in a crockpot. Crock it for 6 hours on high or 12 hours on low.

HICKORY HONEY BBQ SAUCE
1/2 cup ketchup
1/2 cup honey
1 Tablespoon vinegar
1 teaspoon hickory smoke flavoring
1 teaspoon chili powder
1 teaspoon tabasco sauce
Place all ingredients in a saucepan and mix thoroughly. Let simmer for ten minutes. It is ready to use as a barbeque sauce then. Makes one cup sauce. Double recipe if you need more.

BBQ SAUCE
In a saucepan mix 2 Tbsp. butter, 1/3 cup chopped onion, 1 minced garlic clove, 1/2 cup water, 1/4 cup vinegar, 2 Tbsp. brown sugar, 1 tsp. worcestershire, and 1/2 cup ketchup. Simmer for 15 minutes. Ready to use.

BBQ SAUCE
In a saucepan mix and cook 1/4 tsp. pepper, 2 Tbsp. chili powder, 1 Tbsp. onion powder, 1 Tbsp. worcestershire, 1 tsp. soy sauce, 1/4 tsp. garam masala, 1/4 tsp. paprika, 1 tsp. garlic powder, 1/2 cup vinegar, 1/4 tsp. celery seed, 1/2 cup brown sugar, and 2 cups tomato sauce until smooth and thick.

BBQ SAUCE
In a saucepan mix 1/2 cup espresso, 1 cup ketchup, 1/4 cup apple cider vinegar, 3/4 cup brown sugar, 1 cup chopped onions, 4 cloves minced garlic, 2 Tbsp. dark molasses, 3 chopped jalapeno peppers, 2 Tbsp. honey mustard, 2 Tbsp. worcestershire, 2 Tbsp. cumin, and 2 Tbsp. chili powder. Heat this while stirring for 20 minutes over low heat. Puree in a blender on high until smooth.

BEAN BURRITOS
1 can Luck's pinto beans
1/2 cup diced Vidalia onion
1/2 cup salsa
1/4 tsp. each garlic powder, onion powder, and cumin
1 cup grated cheese
1 sliced avocado
4 large flour tortillas
Place the beans, onions, salsa, and seasonings in a bowl and mix together. Spoon 1/4 of this mixture onto each of the tortillas. Add the grated cheese and sliced avocado to each one. Roll up each of the tortillas around the filling so that it doesn't leak out. Microwave each tortilla for 90 seconds before serving.

BEAU MONDE SEASONING MIX
1 Tbsp. cloves
1-1/4 tsp. cinnamon
1 Tbsp. salt
1 Tbsp. allspice
2 Tbsp. black pepper
1/4 tsp. nutmeg
1 tsp. celery seeds
Mix all together and store in a spice bottle. Label.

BEEF GRAVY MIX
1-1/3 cups nonfat dry milk
3/4 cup instant flour
3 Tbsp. beef bouillion granules
1 stick butter
1/8 tsp. each thyme and sage
1/4 tsp. onion powder
1 Tbsp. browning sauce
Mix together and keep on hand. Just add your liquid to the ingredients.

BEEF JERKY SEASONING
1/4 cup soy sauce
1 tsp. worcestershire
1 tsp. each onion and garlic powders
1 tsp. hickory smoke flavoring
1 Tbsp. salt
1/4 tsp. cayenne
1/2 tsp. black pepper
This will make a marinade for 2 lbs. thinly sliced meat. Marinate in a plastic bag for 24 hours. Then place the strips on a baking sheet and bake at 200 degrees for about 4 to 8 hours, until it has turned dark brown (not burned, there is a difference) on both sides and is no longer pink inside. Turn over after every 2 hours baking time. Dry up any juices in baking pan with white paper towels. Check every two hours for doneness, and flip over if it is not done yet. Once done, let it cool and store in a zippered plastic bag or covered jar.

BEER BATTERS
Mix 1-1/2 cups Bisquick Mix, 1 egg, 1 tsp. garlic powder, 1 tsp. pepper, 1 tsp. salt, and 1 can beer until smooth. Dip item to be coated in this batter and fry in hot oil until golden brown. Drain on paper towels and serve hot.

Mix 2 eggs, 2 Tbsp. oil, 1-1/4 tsp. salt, pinch of turmeric, 1 cup beer, 2 cups flour, 2 tsp. baking powder, and 1 tsp. garlic powder until smooth.
Use to dip sliced onions, fish, weiners, chicken strips, steak fingers, vegetables or anything you might want to coat then fry in hot oil.

BUTTER BEER
1 large package instant vanilla pudding mix
1 small package butterscotch instant pudding mix
1/4 cup soft butter
1 split and scraped vanilla bean pod
1/4 cup light brown sugar
2 tsp. pumpkin pie spice
3 cups whole milk
2 pints ginger beer
Using an electric hand mixer, beat the vanilla pudding mix, butterscotch pudding mix, soft butter, scraped vanilla bean pod, light brown sugar, pumpkin pie spice, and the whole milk for two minutes until mixture is smooth and creamy. Pour mixture into an electric ice cream maker and turn on power for thirty minutes.
Heat the ginger beer in a pot. Using an immersion blender blend the ice cream with the warmed ginger beer, then pour into tall glasses. Enjoy.

BISQUICK MIX
4-1/2 cups all-purpose flour, 2 Tbsp. baking powder, 1 tsp. salt, 5 Tbsp. shortening, 3 Tbsp. butter, mixed together thoroughly. Label and store in a covered jar until you need it for baking.

BLACK BEAN AND VEGETABLE SOUP
1 Tbsp. olive oil
2 cups diced carrots
10 oz. chopped spinach
1 onion, diced
16 oz. vegetable broth
2 each 15 oz. cans black beans
1/2 cup orange juice
2 tsp. cumin
2 limes, juiced
2 limes, zested
1 tsp. each salt and black pepper
In a large pot, heat oil over medium heat. Saute carrots, spinach, and onions until tender. Add vegetable broth, black beans, orange juice, and spices. Simmer covered for ten minutes, stirring occasionally. Add lime juice, lime zest, salt, and pepper, and mix well. Serve hot.

BLACK BEAN AND VEGETABLE SOUP
1 Tbsp. sesame oil
2 onions, diced
6 carrots, diced
4 celery stalks, diced
1/2 red bell pepper, diced
3 garlic cloves, minced
1 Tbsp. chili powder
1/2 tsp. cayenne pepper
2 cans black beans
8 oz. niblet corn
15 oz. can diced tomatoes
2 cans beef or chicken broth
1/2 tsp. Celtic Sea Salt
1 Tbsp. soy sauce
Heat a large non-stick pot over medium heat and add the sesame oil. Sauté the onions, carrots, celery, red bell pepper, and garlic. Add the chili powder, cayenne pepper, undrained black beans, corn, tomatoes, broth, Celtic Sea Salt, and soy sauce. Let soup simmer for a few minutes, then serve.

BLOOMING ONION BATTER
1-1/3 cups flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 Tablespoon vegetable oil
2 large eggs, separated
3/4 cup water

Combine the flour, salt, cayenne pepper, oil, and egg yolks in a medium bowl. Add the water, stirring constantly.

Cut your onion into the blooming onion shape by slicing it all the way around in 1/2 inch petal sections but leaving it whole two inches from the bottom. It should look like a chrysanthemum flower spread out.

Just before using, beat the egg whites until stiff and fold them into the mixture.

Dip the blooming onion into the batter, then fry it completely covered in hot vegetable oil until golden brown all over. Serve immediately.

Makes enough batter for two medium blooming onions or could be used for battering fish or vegetables.

CHOCOLATE CAKE
2 cups self-rising flour
2 eggs
1 cup Splenda
3 Tbsp. cocoa powder
1/2 cup vegetable oil
1 Tbsp. vanilla
1 tsp. instant coffee
1 cup water
In a mixing bowl, combine the dry ingredients. In another bowl mix the wet ingredients. Combine both and mix well. Pour batter in a butter sprayed 13 X 9 baking pan. Bake at 350 degrees for 35 min. If you are baking cupcakes, bake them for 25 min. Frost when cool with a buttercream frosting.

BUTTERCREAM FROSTING
6 Tbsp. butter
1-1/2 tsp. vanilla
3 cups powdered sugar
1-1/2 tsp. milk

Beat all together until fluffy and creamy.

Sugar-free Buttercream Frosting = use Splenda instead of powdered sugar

Chocolate Buttercream = add 1/2 cup sweet cocoa powder

Lemon Buttercream = substitute lemon juice for the milk and use lemon extract, yellow food coloring, and 1 tsp. lemon peel

Maple Buttercream = add 1/2 tsp. maple extract or you could use 1 Tbsp. maple syrup if you can't find the extract

Maple Nut Buttercream = add 1/2 tsp. maple extract or you could use 1 Tbsp. maple syrup if you can't find the extract and 1/2 cup finely chopped black walnuts or English walnuts

Orange Buttercream = substitute orange juice for the milk, add 4 drops red food coloring and 3 drops yellow food coloring to make a deep orange color, and 1 tsp. orange peel, plus use orange extract.

Cherry Buttercream = substitute cherry syrup for the milk, add cherry extract, and red food coloring, and 2 Tbsp. finely diced cherries

Peanut Buttercream = add 1/2 cup peanut butter

Chocolate-Hazlenut Buttercream = add 1/2 cup Nutella

SEVEN MINUTE FROSTING
2 large egg whites
1-1/2 cups sugar
1 Tbsp. clear Karo corn syrup
1/4 tsp. cream of tartar
4 Tbsp. water
1 tsp. vanilla

In the top of a double boiler combine egg whites, sugar, corn syrup, and cream of tartar with water. Place this pan over bottom part of double boiler that contains boiling water over medium heat. Use an electric mixer to beat on highest speed for 7 minutes. Remove from heat and add vanilla. Beat frosting until it has cooled. To make sugar-free frosting use Splenda instead of sugar. Makes 3 cups frosting.

BUTTERMILK
Take a cup of whole milk and add 1 Tbsp. lemon juice to it, and mix well. Within 5 minutes it will turn into buttermilk.

CAKE MIXES
2-1/3 cups flour
3 tsp. baking powder
1/3 cup dry milk powder
1-1/2 cups sugar (or use same amount Splenda if you want a sugar-free cake mix)
1/2 cup oil
2 eggs
1 cup water
1 tsp. flavoring of choice

The above mixture is for a Yellow Cake Mix.

You can change the flavors by using different extracts such as lemon, orange, strawberry, etc.

Butter Cake = use 1 stick butter instead of oil

Pudding Cake = add 1 small box instant pudding

White Cake = substitute 3 egg whites for the 2 eggs

Chocolate Cake = add 1/4 cup cocoa powder

Spice Cake = add 1 tsp. cinnamon, 1/4 tsp. cloves, and 1/4 tsp. allspice

Poundcake = add 1 extra egg and a small pkg. pudding mix and 1 tsp. extract you choose

CAKE FROSTING (SUGAR-FREE)
1-3/4 cups milk
1 small box instant sugar-free pudding mix
8 oz. softened Neuchatel low-fat cream cheese
8 oz. whipped heavy cream
1 Tbsp. vanilla
Using an electric mixer, beat the milk and pudding mix until smooth in a bowl. Add the cream cheese and beat until smooth. Beat the whipped heavy cream until it is like whipped topping. Add the vanilla. Fold whipped cream into the frosting mixture until well blended. Makes enough frosting for a 13X9 inch cake or 2-9 inch round layers.

Any extract, any instant sugar-free pudding mix, and a few drops optional food coloring could be added to change flavors and looks of this recipe. To make more frosting, just double or triple the recipe.

CAKE MIX COOKIE DOUGH
1 box any cake mix
1 stick softened margarine
1 large egg
Mix these ingredients together. Any other ingredients you want to add to your basic cookie dough can be added to create your own recipes, but you may need to add a little water to combine any further dry ingredients. If you do add water, add it by Tablespoonful. You can always add more, but you can't take it away if it's too wet. Use a small cookie dough scoop to drop balls onto a cookie sheet. These small cookie dough scoops look like smaller versions of an ice cream scoop and can be purchased for a couple dollars at department stores in the houseware gadgets section. Bake cookies at 375 degrees for 9 minutes until done.

CANDIED FRUITS
In a saucepan cook 1/2 cup sugar and 1/2 cup water until it spins a thread. Add any fruit you want to candy and cook until the syrup jells. Remove from heat. Take out fruit one at a time and lay on waxed paper to completely cool. When cool, dip each piece in sugar to frost and store in a covered jar to eat or use as needed.

CAPPUCINO MIX
1 cup Coffeemate creamer
1 cup Hot Chocolate mix
2/3 cup instant coffee
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. cardamom
Combine all ingredients and store in a covered jar to use. To make, use 3 Tbsp. mix to 6 oz. boiling water.

CHEESE FILLING FOR DESSERTS
This is the kind of filling you can use for cannoli shells or use as a basic no bake cheesecake filling and add your own flavors. Mix 24 oz. cream cheese with 2 cups powdered sugar, a little at a time, until smooth and creamy. If you need to make a sugar-free cheesecake you can use Splenda instead of sugar. Add 1 Tbsp. vanilla or any extract you choose. You can add 1/4 cup chocolate chips or 1/4 cup fruit or nuts. Mix together and put it in a piping tool. If you don't have one you can use a sturdy plastic bag and put the mixture in it and snip off one corner. Squeeze the filling into cannoli shells you can buy at the supermarket. Buy crepes and pipe filling into them and roll up.
If you want to use this as a cheesecake, just pour it into a graham cracker or chocolate wafer crust you have bought. Add a can of cherry pie filling as the topping, or use any pie filling that you prefer for variety of toppings. Chill until time to serve.

CHILI POWDER
4 large dried chili peppers
2 hot chili peppers
1/4 cup oregano
4 tsp. cumin
2 Tbsp. garlic powder
1 tsp. coriander
1/2 tsp. each cloves, allspice, and sugar
1 Tbsp. salt
Grind all together to a powder and store in a capped spice bottle

SALT-FREE CHILI POWDER
2 Tbsp. paprika
2 tsp. oregano
1-1/4 tsp. each cumin and garlic powder
3/4 tsp. each cayenne and onion powder
Mix and store in a capped spice bottle.

CHILI JELLY
2 ancho chilies
2 chipotles
2 jalapenos
6 Tbsp. red currant jelly
6 Tbsp. honey
2 Tbsp. sherry wine vinegar
Put peppers in 1 qt. water and boil them until the water is gone. Add honey and jelly, then the vinegar and mix well. Bring to a boil. Remove from heat. Puree in a blender on high. Pour into a jar, cap it and use as a condiment, a basting sauce for chicken or ham, or a topping for crackers and cream cheese to serve as an appetizer. Label and store in the refrigerator.

CHINESE 5-SPICE POWDER
1 tsp. Szechuan peppers
1/2 tsp. cinnamon
1/2 tsp. cloves
1-1/4 tsp. fennel
1 tsp. star anise
Pulverize spices until they are a fine powder. Store in a spice bottle. Label.

If you dislike any of the spices used, substitute ginger, since ginger is used in Chinese recipes.

CHOCOLATE GANACHE
1/2 cup heavy cream
8 oz. chocolate chips
1 tsp. vanilla extract
Heat the heavy cream and the chocolate chips in the microwave for one minute on high. Take out and whisk. If not melted fully, microwave for one additional minute, then whisk again. You need to whisk ganache until it is smooth and shiny. Place plastic wrap over the surface of the ganache and chill for at least half an hour before using.

CHOCOLATE PUDDING MIX
2-1/2 cups nonfat dry milk powder
5 cups sugar or Splenda
3 cups cornstarch
1 tsp. salt
2-1/2 cups cocoa powder
Mix all together and store in a covered jar. To make pudding, put 2/3 cup this pudding mixture, 2 cups milk, 1 tsp. vanilla, and 1 Tbsp. butter in a heavy saucepan. Mix well and cook over low heat while stirring until it is thick. Pour into dessert dishes and serve.

CHOCOLATE SAUCE
In a microwavable bowl melt 4 oz. chocolate chips, 1-1/2 Tbsp. milk, and 2 Tbsp. butter. Mix together. Serve warm over ice cream or cake.

CHOCOLATE SAUCE
1/2 cup milk
1 Tbsp. butter
1 cup chocolate chips
1 tsp. vanilla
Microwave ingredients in a glass bowl one minute at a time, stirring each minute until sauce is melted and smooth.

For chocolate mint sauce, add 2 Tbsp. creme de menthe or 1/2 tsp. mint extract.

For orange chocolate sauce, add 1 tsp. orange extract.

For raspberry chocolate sauce, add 1 tsp. raspberry extract.

For cherry chocolate sauce, add 1 tsp. cherry extract.

CHOCOLATE TOFU PUDDING
10-1/2 oz. silken tofu
1 cup Splenda
1/3 cup cocoa powder
1 Tbsp. vanilla
1 tsp. instant coffee
Place all ingredients in a food processor on high until smooth. Pour in dessert ramekins. Chill in the refrigerator until time to serve.

CINNAMON PUFFS
Cut a sheet of phyllo dough in pieces and fry in butter flavored oil until puffed and golden brown.
Drain on paper towels and coat with cinnamon-sugar.
Cinnamon-sugar can be made by mixing 3 parts sugar to 1 part cinnamon.

CINNAPUFFS
Using one can of refrigerated biscuit dough, cut the six biscuits into 4 equal pieces each. Melt a stick of butter. In a bowl mix 3 Tbsp. cinnamon and 1 cup Splenda. Butter spray a 24 count mini-muffin pan. Dip each of the 24 biscuits pieces into the melted butter, then coat each one thoroughly with the cinnamon sugar. Place each one in the center of a muffin cup until you have it filled. Bake at 350 degrees until each one is puffed and golden brown. Serve warm.

CITRUS CREAM SAUCE
1 cup drained plain yogurt or sour cream
1/3 cup Splenda
1 lemon, lime, orange, or grapfruit zested
1 Tbsp. lemon, lime, orange, or grapefruit juice
To get the thickened yogurt, place a white paper towel into a sieve, and put the cup of regular plain yogurt in it. Let the liquid drain out of the yogurt for half an hour, and you will have thickened yogurt to use. Mix ingredients together, and use as a sauce.

COCKTAIL SAUCE
1 cup ketchup
1/4 cup horseradish
1 Tbsp. lemon juice
Mix well and serve with any seafood.

COOL WHIP
3/4 cup dry milk powder
3/4 cup ice water
1/2 tsp. vanilla
1/4 cup sugar (or use same amount of Splenda for sugar-free version)
Beat with a mixer until fluffy.

CRACKER JACKS
2 cups brown sugar
1/2 cup light corn syrup
2 sticks butter
1 tsp. salt
1/4 tsp. cream of tartar
1 tsp. baking soda
1 cup peanuts
Cook first 5 ingredients in a large heavy pot to 260 degrees on a candy thermometer. Remove from heat and stir in baking soda. It will foam up. Add the nuts and stir again. Have 6 quarts popcorn already popped and waiting. Doing a small amout at a time coat all the popcorn evenly. Lay the coated popcorn and nuts on a buttered cookie sheet and bake at 200 degrees for 1 hour. Stir this 3 times within the hour, once every 15 minutes. Let it cool and serve.

FRESH CRANBERRY AND FRUIT RELISH
4 green apples, cored
8 oz. fresh cranberries
2 Navel oranges, peeled and sectioned
1 small can chunk pineapple, drained
1 bottle each red cherries and green cherries, drained
1-1/2 cups sugar
2 Tbsp. lemon or lime juice
Coarsely chop all in a food processor, and serve as a side dish to your meal.

CRANBERRY RELISH
1 pkg. each lemon, orange, and strawberry Jello
5 cups boiling water
1 cup sugar or Splenda
1 cup orange juice
1 diced apple
1/2 cup diced oranges
12 oz. pkg. frozen cranberries, chopped
Dissolve gelatins in the boiling water. Process all in a blender until smooth. Pour in a bowl and chill until time to be served or at least 4 hours.

CRAZY CRUST FRUIT PIE
1 cup Bisquick Mix
2 Tbsp. Splenda
1/2 tsp. cinnamon
3/4 cup milk
1 large can fruit pie filling
1 Tbsp. lemon juice
In a bowl, place the Bisquick Mix, Splenda, cinnamon, and milk, blending well. Pour into 9-inch pie pan. Combine fruit pie filling and lemon juice. Pour this into the center of the batter already in the pie pan, but do NOT stir it.
Bake in a 350 degree pre-heated oven for one hour. Serve with vanilla ice cream.

CREAM CHEESE RAISCINNAPPLE BALLS
2 - 8 oz. packages cream cheese
1/2 cup golden raisins
2 apples, grated
2 Tbsp. cinnamon-sugar
1 cup nuts, ground-up
Mix grated apples and the golden raisins with cream cheese and cinnamon-sugar. Form small balls. Roll all the balls in the ground-up nuts. Chill in refrigerator until firm. Makes approx. 3 dozen small balls.

CREAMY DILL SAUCE
1/4 cup mayonnaise
1/4 cup plain yogurt
2 green onions or chives, diced
1 Tbsp. lemon or lime juice
1 Tbsp. dillweed or parsley
cracked black pepper for taste
Mix everything together in a small bowl, up to 2 days in advance, covered, and refrigerated. Use on fish.

CREOLE SEASONING
2-1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne
1 Tbsp. oregano
1 Tbsp. thyme
Mix together and keep in a spice bottle. Label and store in a cool, dry area.

CUCUMBER BOATS
3 cucumbers, sliced in half lengthwise
1/3 cup cooked macaroni shells
1 can tuna, crabmeat, or salmon
1 carrot and celery stalk, grated
1/3 cup mayonnaise
2 Tbsp. lemon juice
1/2 tsp. Old Bay Seasoning
1/2 tsp. salt and pepper
Hollow each of the six cucumber halves. Use the insides for the mixture. Combine all ingredients and mix to blend. Fill each of the cucumber shells with the mixture. Sprinkle paprika on top. Serve.

Avocadoes, Zucchini, Yellow Squash, Bell Peppers, or Tomatoes could be substituted for the Cucumbers for variety.

CUCUMBER SAUCE FOR FISH
Mix 1/3 cup yogurt, 1/4 cup grated cucumbers, 1 tsp. dillweed, 1 Tbsp. lemon juice, and 1 minced garlic clove until smooth and creamy. Chill until served over cooked fish.

CURRY POWDER
2-1/2 Tbsp. coriander seeds
2 tsp. garlic powder
1 Tbsp. cumin
2 tsp. turmeric
1 tsp. ginger
1 tsp. chili powder
1/2 tsp. allspice
1 Tbsp. each salt and pepper
1-1/2 Tbsp. dry mustard
1/4 tsp. saffron
Grind these spices into a fine powder, label the bottle, and store in a capped spice bottle. Store in a cool, dry area.

CURRY POWDER
2 Tbsp. each cumin and turmeric
4 tsp. each coriander and dry mustard
1 tsp. each allspice, cayenne pepper, cinnamon, and ginger
Grind these spices together to a fine powder, label the bottle, and store in a capped bottle.

DIJON MUSTARD
In a saucepan over medium heat, put 2 cups dry white wine, 1 cup minced onions, and 2 minced cloves of garlic. Heat then boil for 5 minutes while stirring. Add 4 oz. dry mustard, 2 Tbsp. honey, 1 Tbsp. oil, 2 tsp. salt, and a few drops tabasco sauce. Cook until thick. Stir often to avoid sticking. Keep in a covered jar and let the flavors blend for 48 hours before using.

DIPPING SAUCE FOR SEAFOOD
Mix 1 cup soy sauce, 1/4 cup sesame seeds, 2 tsp. sesame oil, 2 Tbsp. lime juice, 2 Tbsp. minced ginger, and 2 tsp. sugar. Serve in small dishes to dip cooked seafood.

DUCK SAUCE FOR EGG ROLLS
Use either apricot or peach jelly.

DUKKA SEASONING MIX
1 oz. hazelnuts or walnuts
1/4 cup sesame seeds
2 Tbsp. coriander
1-1/2 Tbsp. cumin
1/2 Tbsp. black peppercorns
2 Tbsp. cinnamon
1/2 Tbsp. salt
Toast these, then grind them to a fine powder. Store in a spice jar. Label. Use on fried eggs, toast, chicken, vegetables, or mixed with sour cream as a dip.

EASY BAKE OVEN CAKE MIXES
Use 3 Tbsp. any packaged cake mix and mix in 1 Tbsp. milk or water for each layer. Frost the baked cake with canned frosting that matches your child's cake.

You can purchase child-sized baking pans at www.preparedpantry.com

You can even make your own Easy Bake Oven by placing the mixed batter in 5 oz. paper Dixie Cups, then placing them in a covered electric skillet on 350 degrees for 17 - 20 minutes, or until done.

EASY BAKE OVEN CHOCOLATE CAKE MIX
2 cups Bisquick Mix
1 cup sugar
3 Tbsp. cocoa powder
Mix the ingredients. Divide the mixture between 12 small zip lock bags. Store in a cool dry place. Use within 3 months.

To Use:
1 package cake mix
4 tsp. water
Mix together and stir until blended. Pour mixture into a greased and floured 4-inch round mini cake pan. Bake in a regular preheated 350 degree oven for 15 minutes, or in a preheated Easy Bake Oven for 25 minutes. Carefully remove pan from oven with a baker's mitt and let cool. Frost with Chocolate Frosting.

EASY BAKE OVEN CHOCOLATE FROSTING
2 cups powdered sugar
3 Tbsp. instant nonfat dry milk powder
1/2 cup cocoa powder
6 Tbsp. butter
In a bowl, combine powdered sugar, dry milk powder, and cocoa powder. Cut in the butter with a pastry blender. Spoon about 1/3 cup of the mixture into 9 small zip lock bags and secure. Store in a cool dry place. Use within 3 months.

To Use:
1 pkg. Chocolate Frosting mix
3/4 tsp. water
In a bowl, combine frosting mix and water. Stir until smooth. Makes about 1/4 cup.

EASY BAKE OVEN WHITE FROSTING MIX
2 cups powdered sugar
3 Tbsp. instant nonfat dry milk powder
6 Tbsp. butter
In a bowl, combine powdered sugar and dry milk powder to blend. Beat with a wire whisk to blend. Cut in the butter with a pastry blender. Spoon about 1/3 cup mixture into each of 8 small plastic bags. Seal bags tightly. Keeps for 3 months.

To Use Frosting Mix:
1 pkg. White Frosting mix
3/4 tsp. water
1/8 tsp. vanilla
In a small bowl, combine mix, water, and any flavor extract you want. Stir well with a spoon until smooth. Makes enough frosting to frost one round mini cake pan layer.

EASY BAKE OVEN LEMON CAKE MIX
2 cups Bisquick Mix
1 cup sugar
1 tsp. lemon Kool-Aid
1 tsp. lemon zest
Mix ingredients and divide equally into 12 individual plastic baggies to use for 12 mini lemon cake layers. Will keep three months..

To make one lemon cake layer:
Mix 1 package of the lemon cake mix with 1 Tablespoon water. Stir until smooth. Bake in greased and floured mini cake pan in your preheated Easy Bake Oven for about 25 minutes or in a regular 350 degree oven for 15 minutes. Carefully remove pan with a baker's mitt and let it cool, then frost.

To make a Chocolate Cake Mix replace the Lemon Kool-Aid with 3 Tbsp. cocoa powder.

EASY BAKE OVEN BROWNIES
Preheat Easy Bake Oven for 20 minutes. Grease and flour one mini square baking pan.
1 Tbsp. self-rising flour
2-1/2 Tbsp. sugar
1/2 tsp. vanilla
1 Tbsp. softened butter
1 Tbsp. chocolate syrup
1 Tbsp. chopped nuts
Mix flour and sugar together. Add vanilla, butter, chocolate syrup, and nuts. Stir until the batter is blended. Pour batter in your square pan. Bake for 25 minutes in your Easy Bake Oven. Frost cooled brownies and enjoy!

EASY BAKE OVEN BROWNIES FROSTING
1 tsp. cocoa powder
2 Tbsp. powdered sugar
1 tsp. milk
1 Tbsp. softened butter
1/4 tsp. vanilla
In a bowl, combine cocoa, powdered sugar, and powdered milk. Add softened butter and beat until of frosting consistency. Spread over the pan of brownies. Cut into slices and enjoy!

EASY BAKE OVEN ORANGE NUT BUNDT CAKE
6 Tbsp. Yellow Cake mix
1 teaspoon orange zest
1 teaspoon orange extract
2 Tbsp. water
1 Tbsp. chopped pecans
1 Tbsp. flaked coconut

ORANGE GLAZE:
2 Tablespoons orange juice
2 Tablespoons powdered sugar
1 teaspoon orange zest

Preheat the Easy Bake Oven for 20 minutes. Grease and flour one mini bundt cake pan. Combine the ingredients for the orange glaze and set it aside. Mix the Yellow Cake mix with 1 tsp. orange zest, orange extract, and water. Pour batter into the mini bundt pan and bake for 25 minutes in the Easy Bake Oven. When your cake is done, spoon the orange glaze you made over the cake, then sprinkle the cake with the other teaspoon of orange zest and chopped nuts. Enjoy!

EASY BAKE OVEN FRUIT 'N' CREAM OATMEAL AND APPLESAUCE BARS
2 Tbsp. soft butter
2 Tbsp. light brown sugar
1/2 cup self-rising flour
5 Tbsp. milk
3 Tbsp. fruit 'n' cream instant oatmeal
2 Tbsp. fruit flavored apple sauce
Mix softened butter and light brown sugar. Add flour, milk, and instant oatmeal. Mix well. Place mixture in a butter sprayed mini rectangular baking pan. Press mixture down in pan with fingertips. Spread top with 2 Tbsp. apple sauce. Bake about 25 minutes in your Easy Bake Oven. Let cool and cut into slices. Enjoy!

EASY BAKE OVEN THUMB PRINT COOKIES
1/4 cup self-rising flour
1 Tbsp. sugar
2 Tbsp. softened butter
1/2 tsp. vanilla
1 tsp. milk
any flavored jam
Mix flour, sugar, butter, vanilla, and milk until blended. Form 12 equal balls out of the cookie dough, then press each one down in the center with your thumb onto a parchment lined baking sheet. Bake them for approx. 25 minutes in an Easy Bake Oven or 9 minutes in a 350 degree regular oven. When cookies are done, fill each indented thumb print in the center of each cookie with your favorite jam and enjoy.

EASY BAKE OVEN BISCUITS
1/2 cup Bisquick Mix
3 Tbsp. milk
Combine Bisquick Mix and milk. Drop by tiny spoonsful on a parchment lined baking sheet. Bake for 10 minutes in an Easy Bake Oven. Makes a dozen child's bite-sized biscuits.

EASY BAKE OVEN APPLE CINNAMON NUT COOKIES
1-1/2 cups instant apple cinnamon oatmeal
1 cup self-rising flour
1/4 cup chopped nuts
3/4 cup light brown sugar
1 tsp. vanilla
1 stick softened butter
In a bowl combine oatmeal, flour, nuts, brown sugar, vanilla, and softened butter, mixing well. Drop by teaspoonsful onto parchment paper lined baking pan. Bake until done about 25 minutes in an Easy Bake Oven or 9 minutes in a 350 degree regular oven.

Other flavors can be made by changing the oatmeal flavor or adding 1/4 cup chocolate chips, peanut butter chips, or raisins to this recipe.

EASY BAKE OVEN BARBIE'S PRETTY IN PINK CAKE MIX
6 Tbsp. self-rising flour
2 Tbsp. sugar
5 drops red food coloring gel
1/2 tsp. strawberry extract
1 Tbsp. oil
3 Tbsp. milk
Mix together the flour, sugar, food coloring gel, extract, oil, and milk until the batter is smooth and pink. Divide the batter between two butter sprayed and floured mini cake pans. Bake 15 minutes. Cool cake layers, then frost with a ready made strawberry frosting or make your own homemade buttercream frosting using recipes found on this website.

EGGSALAD
6 boiled eggs, peeled and diced
1 Tbsp. pickle relish
1 tsp. yellow mustard
1 Tbsp. mayonnaise
1 Tbsp. Vidalia Onion Relish
salt and pepper to taste
Mix ingredients, and use as a sandwich filling.

EGGLESS EGG SALAD
1 cup firm tofu, mashed
2 green onions, finely chopped
1 Tbsp. mayonnaise
2 Tbsp. pickle relish
1 tsp. mustard
1/4 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
8 slices toasted bread
In a bowl combine the mashed tofu with the green onions, mayonnaise, pickle relish, mustard, cumin, turmeric, and garlic powder. Mix well. Spread on toasted bread. Makes 4 sandwiches.

EMERIL'S BABY BAM SEASONING
3 Tablespoons paprika
2 Tablespoons salt
2 Tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper (optional)
Sprinkle this into everything, from soups and sauces to pizza and hamburger patties.
Combine all ingredients in a mixing bowl and stir well to combine with a wooden spoon. Store in a capped spice bottle for up to 3 months. Makes 3/4 cup.

EMERIL'S ESSENCE CREOLE SEASONING
(aka, BAYOU BLAST)
2-1/2 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. Store in a capped spice bottle. Makes 2/3 cup.

ENCHILADA SAUCE
4 small cans tomato sauce
1/2 tsp. each cumin, oregano, salt, and pepper
1 tsp. garlic powder
1 tsp. onion powder
1-1/2 tsp. chili powder
Mix ingredients, and use the sauce to make enchiladas out of cooked meat, corn tortillas, diced onions, and shredded cheese. Bake them at 350 degrees for half an hour until hot throughout.

ENERGY BREAKFAST or LUNCH
Eat 10 almonds, 1 peeled hard-boiled egg, 1/2 peeled seeded avocado, and drink 8 oz. orange juice.

ENERGY DRINK
2 cups whole milk
2 Tbsp. dried whole egg powder
1 banana
1 small container yogurt
3 Tbsp. sunflower seeds
2 Tbsp. peanut butter
2 Tbsp. maple syrup
4 Tbsp. Ovaltine
3 Tbsp. Autocrat Coffee Syrup
2 Tbsp. powdered milk
2 tsp. whole almonds
Blend all ingredients together in the blender at high speed. Pour in glasses and enjoy.

FAUX MEATBALLS
In a food processor, place two slices of whole wheat bread on high for about 15 seconds to create breadcrumbs. Add to the breadcrumbs 1 egg, 2 Tbsp. Parmesan-Romano grated cheese, and 1 tsp. Italian Seasonings. Mix well. Form dime-sized balls, and place them in a skillet that has a lid, into which you have poured 1 quart of beef stock, and heated it to boiling. Turn the heat down to a simmer, and simmer the meatballs for ten minutes with the skillet covered. Do not stir them until they are done. They will usually expand to double their original size. These can be used like real beef meatballs. The breadcrumbs absorb the beef stock's flavor, and taste like the real thing.

FAUX PATTIES
To make 4 patties, use 1/2 loaf of whole wheat bread placed in your food processor on high for about 15 seconds to create breadcrumbs. Add to the breadcrumbs 1 egg, 2 Tbsp. Parmesan-Romano grated cheese, and 1 tsp. Italian Seasonings. Mix well. Form 4 patties and place them in a skillet with a lid on it, into which you have placed 1 quart of chicken, turkey, or beef stock. The flavor of the stock you use will be the flavor your patties will have when cooked. Bring the stock to a boil, then reduce heat to simmer. Add your patties, and simmer them in the covered skillet for 20 minutes, turning them over, halfway through the cooking time. You can use these as hamburgers, Swiss Steak, Salisbury Steak, Chicken Patties, Turkey Patties, or anything you can think of to create. The sauce can be thickened into a gravy by adding 2 Tbsp. flour into 1/4 cup COLD water and stirred until all the flour is totally dissolved. Then add it to the stock while stirring briskly, still heating it until it has thickened to a gravy. If you need more patties, just double or triple the recipe.

FINES HERBS
Grind to a fine powder, 3 Tbsp. each thyme, basil, summer savory, lemon zest, marjoram, and sage. Use in omelets, scrambled eggs, fried chicken, dressings, sauces, and marinades.

Some people also add chervil, chives, parsley, and tarragon in the same amount.

FRENCH DIP SANDWICHES
Place slices of roast beef on a Hoagie roll. Heat the following and serve in a dish to dip the sandwich in as you eat it.
2 cups beef broth, 1/2 cup soy sauce, 1 tsp. each rosemary, thyme, garlic, and black pepper.

FRUIT JUICE CREAM PIES
This is one of those recipes that you can make many varieties of cream pies. You could use any flavor ice cream that matches your fruit juice concentrate, and change the pie crust to any type cookies and nuts that would go with what you choose to create. Frozen sherbets and yogurts could be used instead of ice cream. Ready-made pie crusts could also be used.

8 oz. any frozen juice concentrate, slightly thawed
2 cups vanilla ice cream

Blend the juice concentrate and ice cream together until smooth. Spread it into one cooled Vanilla Nut Pie Crust, (see recipe below.) Freeze until firm. Remove from the freezer 15 minutes before serving. Top with whipped cream when served.

VANILLA NUT PIE CRUST
2 cups finely crushed vanilla wafers
2 Tbsp. Splenda
2/3 cup any finely chopped nuts
6 Tablespoons melted butter

Preheat the oven to 350 degrees.
Mix the ingredients together, then press the mixture evenly into a 9-inch glass pie pan. Bake for 10 minutes. Cool.

GARAM MASALA
1/4 tsp. each cinnamon and cayenne
1/8 tsp. cloves
1/2 tsp. cumin and paprika
Grind all spices into a fine powder and store in a spice bottle. Label it and keep in a cool, dry area.

GATORADE
1 package lemon-lime Kool-Aid mix
1 gallon cold water
1 cup sugar
1 teaspoon salt
1 cup orange juice
Mix all ingredients together in a gallon pitcher and serve. This recipe looks and tastes like Gatorade and equals the electrolyte replacement found in many popular drinks on the market. It is said if you have a headache, to get rid of it, just drink 2 glasses of Gatorade.
You can make this for pennies whereas the name-brand Gatorade costs about four dollars for same amount.

GINGER SNAPS
3/4 cup shortening
1 cup sugar
1/4 cup molasses
2 eggs
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. ground ginger
1 tsp. cinnamon
Cream shortening and sugar, then beat in molasses and eggs until fluffy. Combine dry ingredients and slowly add to the creamed mixture, mixing well. Roll into balls and coat with regular sugar. Place on greased baking sheet and flatten with the bottom of a glass. Bake for 9 - 12 minutes at 375 degrees. Cool then store in a closed container.

GINGERALE
2 cups minced gingerroot
2 Tbsp. lemon zest
1-1/2 cups sugar
4 cups water
3 qts. chilled club soda
ice cubes
Boil the gingerroot, lemon zest, and 4 cups water, uncovered for 10 minutes. Stir in sugar until dissolved, and boil another 15 minutes. The mixture should reduce to about 3 cups. Strain this mixture. Chill it for two hours.
To make one serving, combine 1/4 cup of syrup with 1-1/2 cups of club soda and ice cubes. Makes 12 servings.
You can experiment with the ratio to get the right strength to suit your taste.
Try using apple juice or white grape juice for different tastes.

GINGER DIP FOR FRUIT
Mix 8 oz. cream cheese, 3 Tbsp. orange juice, 2 Tbsp. orange marmalade, and 1 tsp. minced gingerroot until smooth and creamy. Serve with sliced fresh fruit. Chill until served.

GINGER SALAD DRESSING
Mix 1/2 cup each minced onions and peanut oil, 1/3 cup rice vinegar, 2 Tbsp. water and minced gingerroot, and 1 tsp. celery seeds, 2 Tbsp. ketchup, 4 tsp. soy sauce, 2 tsp. sugar, 2 tsp. lemon juice, 1/2 tsp. minced garlic, and 1/2 tsp. salt in a blender until smooth.

GLAZED MUNCH AND CRUNCH
Mix in a saucepan 2 cups sugar, 1 cup molasses, 1/2 stick butter, and cook to the hardcrack stage.
Pour it over 2 cups popped corn mixed with 1 cup peanuts. Mix and pour onto a buttered pan and let cool. Break apart pieces and enjoy.

GRANOLA BARS
1 box variety fruit and cream instant oatmeal
1 box apples and cinnamon instant oatmeal
1/2 cup each sunflower seeds, pecans, walnuts, and almonds, chopped
1/2 cup dried cranberries
1/2 cup golden raisins or chopped dates
1/2 cup flaked coconut
1/2 cup chocolate chips
1 large bag marshmallows
1 stick margarine, melted

Melt margarine, chocolate chips, and marshmallows together. Combine all ingredients in a large bowl and mix well. Spread mixture into a large glass baking dish that has been sprayed with butter spray. Let chill. Cut into bars and wrap each one in plastic wrap. Eat as desired.

GRAVY
Gravy is not hard to make if you know the basic ingredients. You use equal parts flour and butter mixed together in a skillet or pan, to form a roux, then add your liquid, stirring until the gravy is thickened to the consistency you like it over medium heat. Your liquid can be heavy cream, milk, water, or broth.

Should your gravy be lumpy you can pour it into a blender and liquify on high for a minute to get rid of the lumps.

You can also make a quick and easy gravy out of a can of any broth and one Tablespoon of cornstarch that has been dissolved in some water. Place the broth in a saucepan, whisking in the dissolved cornstarch over medium heat until thickened. Pour in a gravy boat and serve.

GREEK SEASONING MIX
1/4 cup oregano
2 Tbsp. fennel seeds
2 Tbsp. lemongrass
3/4 tsp. black pepper
Grind this into a fine powder. Store in a spice bottle and label. Makes 1/2 cup.

HEINZ-57 STEAK SAUCE
1/2 cup raisins
1/2 cup water
1-1/3 cups white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1 Tbsp. yellow mustard
2 tsp. apple juice concentrate
1-1/2 tsp. salt
1 tsp. veg. oil
1 tsp. lemon juice
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. turmeric
Put all ingredients in a blender and puree until smooth. Bring to a boil in a saucepan, then simmer on low heat for 30 minutes until thickened. Store in a capped bottle and label. Keep in refrigerator to use as needed.

HEAVY CREAM
Mix 3/4 cup heated milk with 1/3 cup melted butter to make one cup heavy cream.

HERBS DU PROVENCAL
1 Tbsp. each lavender, basil, thyme, marjoram, and summer savory
2 tsp. orange zest
1 tsp. fennel
Pulverize these spices and put in a spice bottle. Label. Use as needed.

HERBS DU PROVENCE
3 Tbp. oregano
3 Tbsp. thyme
1 tsp. basil
1 tsp. sage
3 Tbsp. savory
3 Tbsp. lavender
1 tsp. rosemary
Combine and mix well. Store the mixture in small airtight jars in a dark cool location. Makes about 3/4 cup.

HIDDEN VALLEY RANCH DRESSING MIX
1 cup dry buttermilk powder
1/4 cup sugar or Splenda
4 tsp. each basil and onion powder
2 tsp. dry mustard
1 tsp. each garlic powder and salt
Mix together and store in a covered dish. To make a liquid dressing to go over tossed green salads, use 1/4 cup this mixture to 1/2 cup water and 3/4 cup mayonnaise. Mix until creamy and smooth.

HONEY MUSTARD SAUCE
Mix 1 stick butter, 1 chopped onion, 4 cloves garlic, minced, 4 Tbsp. yellow mustard, 4 Tbsp. honey, 1 tsp. lemon juice, 1 tsp. sugar, and 1/2 tsp. pepper. Heat until butter is melted, and stir to blend everything. You can puree it in the blender to make a creamy sauce. Keep refrigerated when not using.

HOT FUDGE SAUCE
Melt 8 oz. chocolate chips and 1/3 cup heavy cream in the microwave. Stir until smooth. Pour over ice cream while sauce is warm. Reheat before using again. Store in a covered container in the refrigerator.

MAGIC SHELL ICE CREAM TOPPING
6 oz. chocolate, white chocolate, butterscotch, caramel, peanut butter, maple, or mint chocolate chips
1/2 stick butter
1/4 cup vegetable oil
Place the butter and chips into the top portion of a double boiler and melt them together over boiling water in the lower pot. Slowly add the vegetable oil to the mixture while stirring well. Pour mixture into a capped container until ready for use on top of ice cream.

HARD SHELL ICE CREAM TOPPING
Melt a bag of white Candy Melts in your microwave oven at 45 seconds intervals until smoothly melted when stirred. Add 1/2 tsp. whatever flavor you want to make, and add food coloring gel by the drop to get the coloring you desire. Pour over ice cream and the topping will harden again immediately.

To make a chocolate hard shell topping, use the cocoa Candy Melts. To make additional flavors add any flavoring you desire, such as orange, raspberry, or cherry.

This will need to be reheated each time it is used to remelt the topping.

ORANGE SAUCE FOR ICE CREAM
Melt 8 oz. white chocolate chips and 1/3 cup heavy cream in the microwave. Stir in 4 drops yellow, and 3 drops red food coloring. When mixed well, add 1 Tbsp. orange extract. Pour over ice cream while sauce is warm. Store in refrigerator and reheat to use.
You could actually make any flavored sauce this way by just changing the extract and the food coloring.

HOT FUDGE SAUCE (OLD FASHIONED)
In a heavy saucepan melt 2 oz. chocolate and 1 Tbsp. butter, then add 1/3 cup boiling water, 1 cup sugar, and 2 Tbsp. light corn syrup. Stir and bring mixture to a boil. Let this boil over medium heat for 8 full minutes without stirring. Remove from heat and stir in 1 tsp. vanilla.

HOT SAUCE
16 oz. can tomato sauce
2 Tbsp. vinegar
2 cups water
2 Tbsp. cayenne
1 Tbsp. minced garlic
1 tsp. salt
1 tsp. onion powder
1/4 tsp. black pepper
Blend in a blender until smooth. Pour in a capped bottle and let it chill overnite for flavors to blend before using. If you like it milder use less cayenne, if you like it hotter use more cayenne.

HOUSE SEASONING
1 cup salt
1/2 cup black pepper
1/4 cup garlic powder
Mix well and store in a capped jar to use as an all-purpose seasoning.

HUNGARIAN SPICE MIX
1/4 cup lemon zest
2 Tbsp. each garlic powder and paprika
1-1/2 Tbsp. carraway seeds
2 tsp. thyme
Grind to a fine powder and use on brussel sprouts, brocolli, cabbage, or spinach.

ITALIAN DRESSING
3/4 tsp. lemon pepper
1/8 tsp. dried parsley
1 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. onion powder
2 tsp. sugar
1 Tbsp. Italian Seasoning
1/4 cup balsamic vinegar
3 Tbsp. water
1/2 cup olive oil
Mix vinegar and water together, then add the oil. Shake the bottle to mix. Add remaining ingredients and shake again. Refrigerate and use as needed.

ITALIAN SEASONING MIX
1/3 cup dried onions
3 Tbsp. red pepper flakes
1/3 cup oregano
1/3 cup basil
1 Tbsp. fennel
2 Tbsp. garlic powder
2 Tbsp. rosemary
1/4 cup thyme
Mix and store in a covered jar, label, and use as needed. Store in a cool, dry area.

JOGGING IN A JUG
1 qt. red grape juice
2 qts. apple juice
3/4 cup apple cider vinegar
3/4 cup honey
Mix ingredients and keep stored in your refrigerator. Drink 2 oz. daily for general health maintenance and to lose weight.

KFC ORIGINAL SEASONING MIX
This is supposed to be the original fried chicken recipe for Eula Gordon's original mixture given to Harlan Sanders.
4 cups flour
1 tsp. salt
1 tsp. thyme
1 tsp. basil
1 tsp. oregano
2 tsp. ginger
4 tsp. garlic salt
2 Tbsp. celery salt
2 Tbsp. black pepper
2 tsp. dry mustard
6 Tbsp. Accent
1/2 cup paprika

Mix together and keep in a covered container to use for breading chicken pieces for frying in hot oil.

KETCHUP
3 lbs. tomatoes
1 chopped onion
1 cup vinegar
1 cup sugar
1 Tbsp. pickling salt
1 Tbsp. dry mustard
1 Tbsp. black pepper
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. cinnamon
Blend in blender until smooth. Cook in a heavy saucepan for 1 hour until thick. Put in bottles and cap. Label. Use as needed.

KEY LIME DRESSING
Mix 1 cup plain yogurt with 3 Tbsp. Key Lime juice until smooth. Serve over a tossed salad or fajitas.

KRAFT THOUSAND ISLAND DRESSING
1/2 cup mayonnaise
2 Tbsp. ketchup
1 Tbsp. white vinegar
2 tsp. sugar
2 tsp. pickle relish
1 tsp. onion powder
1/8 tsp. salt and pepper
Mix well to blend. Store in a covered jar in the refrigerator and use as needed.

KUZU GRAVY
2 cups any broth
1 tsp. onion powder
3 Tbsp. pulverized kuzu powder, mixed into 3 Tbsp. cold water to dissolve it completely
In a saucepan, place the broth of choice with the onion powder. Bring to a boil, then reduce heat to a simmer. Briskly stir in the completely dissolved kuzu. Keep stirring until gravy has thickened. Serve hot.

KUZU FRUIT SAUCES
1 cup apple juice
1/3 to 1/2 cup sweetener of choice (use smaller amount if using sweeter fruits and larger amount for fruits that are more tart in taste)
pinch sea salt
2-1/2 cups sliced fruit of choice
2 Tbsp. pulverized kuzu powder
Combine juice, sweetener, and sea salt in a saucepan. Add fruit. Bring to a simmer, uncovered, over medium heat on stovetop. Remove from heat. Thoroughly dissolve kuzu in 2 Tbsp. cold water, mixing until completely dissolved. Add to the fruit mixture while stirring briskly. Place over medium-low heat and stir constantly until mixture returns to a simmer and thickens. Pour into a bowl and let cool. It will thicken as it cools. Keeps well when stored in a covered container in the refrigerator for several days to use as a topping for shortcakes, crepe filling, topping for poundcake or angelfood or sponge cakes, pies, tarts, puddings, ice creams, smoothies, pancakes, or waffles.

KUZU-AGAR PUDDINGS
The basic recipe is for vanilla pudding. Combine 1-3/4 cups almond milk with 1 cup sweetener of choice and 1/8 tsp. sea salt. Sprinkle in 2 level Tbsp. agar flakes. Bring to a simmer over medium heat. Simmer for 1 minute. Thoroughly dissolve 1-1/2 pulverized kuzu in 1/4 cold almond milk until it is completely dissolved. Briskly stir it into the saucepan. Return to a simmer, and cook for one to two minutes. Remove from heat. Mix in 1 tsp. vanilla extract. Pour into 4 small ramekins or dessert dishes. Chill in refrigerator, uncovered, about 2 hours.

Lemon Pudding - Add 1-1/2 Tbsp. lemon juice and 1-1/2 tsp. lemon zest when adding the vanilla. Orange, Lime, or Grapefruit could be made the same using the appropriate juice and zest.

Berry Pudding - Add 1-1/2 cups sliced strawberries or whole raspberries in with the almond milk before heating in saucepan.

LAWREY'S SEASONED SALT
6 Tbsp. salt
1/2 tsp. each thyme, marjoram, garlic salt, curry powder, and celery seeds
2-1/4 tsp. paprika
1 tsp. dry mustard
1/4 tsp. onion powder
1/8 tsp. dillweed
Grind to a powder and store in a labeled spice bottle.

LOBSTER ROLLS
2 cups cooked lobster meat, chopped
1 stalk celery, diced
1 small sweet onion, diced
1 tsp. pickle relish
1 clove garlic, minced
1/2 cup Mayonnaise
1 Tbsp. Dijon mustard
1 Lemon, juiced
1 Tbsp. Tabasco sauce
1/2 tsp. Old Bay Seasoning
1 tsp. salt
1/2 tsp. black pepper
4 large rolls or buns

Mix all ingredients except the cooked lobster meat. Fold it in after everything is mixed. Divide this mixture between the four rolls or buns. Serve.

LONG JOHN SILVER'S FISH BATTER
2/3 cup club soda
1/3 cup lemon juice
1 egg
1/2 cup Bisquick Mix
1/2 cup self-rising flour
Mix all together. In two more bowls place some more club soda and some more flour in each one. Dip your fish first in club soda then in the flour and lay on a rack to dry for a few minutes. Then coat it with the above mixed batter and place in hot oil, 385 degrees, 4 minutes per side. Drain on paper towels and serve hot.

LONG JOHN SILVER'S HUSH PUPPIES
1 cup self-rising flour
1 cup corn meal
1 onion, chopped very fine
2 tsp. baking powder
1 tsp. sugar
1/2 tsp. salt
1 egg
dash tabasco sauce
milk to get the right consistency
Mix all ingredients together until you get a stiff batter. Drop by teaspoonsful into hot oil and fry till golden brown. Drain on paper towels and serve hot with above fish.

MARINARA SAUCE
1 Tbsp. olive oil or vegetable oil (whichever you prefer)
2 tsp. onion powder
2 tsp. garlic powder
15 oz. can diced tomatoes
1 can tomato sauce
2 tsp. Italian Seasoning
1/2 tsp. sugar (cuts the bitter tang of the tomatoes)
salt and pepper to suit taste
Simmer everything mixed in a pan for 30 minutes. Serve over cooked pasta.

MARSHMALLOW CREME
3 eggwhites
2 cups light corn syrup
1/2 tsp. salt
2 cups powdered sugar
1 Tbsp. vanilla extract
Beat eggwhites, and salt with mixer for ten minutes, then add syrup, sugar, and vanilla. Beat until it becomes marshmallow creme. Makes 2 qts. Store in refrigerator in covered bowl.

To make chocolate creme, add 1/2 cup sweet cocoa powder.

To make strawberry creme, add 1 Tbsp. strawberry extract instead of vanilla and add a few drops red food coloring.

To make lemon creme, add 1 Tbsp. lemon extract instead of vanilla, and add a few drops yellow food coloring.

To make lime creme, add 1 Tbsp. lime juice and a few drops green food color.

To make orange creme, add 1 Tbsp. orange extract instead of vanilla, and add 4 drops yellow and 3 drops red food coloring.

To make maple creme, add 1 tsp. maple extract and use maple syrup instead of light corn syrup.

MARZIPAN
2 cups almond slivers
2 tsp. dried apricot kernels
2 cups Splenda
2 egg whites
Grind almond slivers, apricot kernels, and Splenda in the blender until very fine. Blend in egg whites one at a time. Knead until smooth. Wrap in plastic wrap. Use as desired in any Marzipan recipes.

MAYONNAISE
In a blender place 1 large egg, 1/2 tsp. salt, 1/2 tsp. dry mustard, 4 Tbsp. lemon juice, and blend on low speed. Add 3/4 cup vegetable oil, just a few drops at a time thru the hole in the cap of the blender, until the mayonnaise is thick and creamy. Store in a covered jar in the refrigerator.

COCONUT MAYONNAISE
1 large egg
2 egg yolks
1 Tbsp. Dijon Mustard
1 Tbsp. Lemon Juice
1/2 tsp. Sea Salt
1/4 tsp. white pepper
1 cup melted Extra Virgin Coconut Oil

In a blender, add all the ingredients except the coconut oil. Turn the speed on low and mix the ingredients. Through the hole in the lid, very, very slowly begin to add the cup of oil. Blend until there is no oil and it is the consistency of mayonnaise which should take several minutes. This can be stored in a covered container in the refrigerator for up to one week. Use as you would any mayonnaise. Makes 1-1/2 cups.

MCDONALD'S SPECIAL SAUCE
1/2 cup mayonnaise
2 Tbsp. French dressing
4 tsp. sweet pickle relish
1 Tbsp. minced onion
1 tsp. white vinegar
1 tsp. sugar
1/8 tsp. salt
Mix and chill for 24 hours before using. Store in a covered dish in refrigerator.

MEATLESS SLOPPY JOES
1 Tbsp. oil
1 onion, diced
8 oz. tempeh, crumbled
2 Tbsp. soy sauce
1 tsp. minced garlic
1 small can tomato paste
1 tsp. chili powder
1 tsp. spicy brown mustard
1 tsp. apple cider vinegar
1 tsp. Splenda
hamburger buns
Heat the oil in a saucepan over medium heat. Add diced onions, tempeh, and soy sauce, and sauté until onions are tender. Add the garlic, tomato paste, chili powder, spicy brown mustard, apple cider vinegar, and Splenda mixing well. Simmer for ten minutes. Serve in hamburger buns.

MICROWAVED CARAMEL FOOD COLOR SPRAY
In a heavy sauce pan, put 1 cup sugar and let it melt over medium low heat for five minutes. Keep moving the pan around to make sure the sugar is melting nicely and evenly in color. You want it to be an amber color. Remove from heat. Slowly and carefully add 3/4 cup very hot water, plus another 4-1/2 teaspoons very hot water, stirring with a wooden spoon. It will bubble and splatter, so protect yourself from burns with silicone oven mitts that go way up your arms. Return to heat, and simmer for a few more minutes. Put into a spray bottle, and use to spray on color to microwaved foods (like breads, cookies, or muffins) that you want to look like they have been browned on top or bottom after they have been microwaved.

MIRACLE WHIP
4 egg yolks
1 tsp. salt
2 tsp. dry mustard
6 Tbsp. vinegar
3 cups veg. oil
3 Tbsp. flour
1 cup boiling water
2 Tbsp. sugar
1/4 cup white vinegar
1 Tbsp. salt
Mix 1 cup boiling water, 2 Tbsp. sugar, 1/4 cup white vinegar, and 1 Tbsp. salt until well blended.
In your blender on high place all the other ingredients plus this mixture, except add the oil drizzling in through the top until it incorporates into the recipe. Blend until smooth and creamy. Store in a capped bottle, label, and keep refrigerated. Use as needed.

MULLING MIX FOR CIDER OR WINE
Place the following in a coffee filter, fold down, and staple it closed completely. Then drop it into a pot of heated apple cider, apple juice, red grape juice, or the cheapest red wine and let it steep for half an hour. Remove the herbs and spices and serve the drink hot in mugs.
1 tsp. cinnamon
2 Tbsp. brown sugar
1 Tbsp. dried orange peel
1 Tbsp. dried lemon peel
1 tsp. allspice
1 tsp. cloves
1 tsp. gingerroot

MUSTARD
1/4 cup dry mustard
1/4 cup white vinegar
1/3 cup lemon juice
1 tsp. sugar
1/2 tsp. salt
3 egg yolks
Blend everything but the egg yolks. Let it stand for 2 hours. Beat egg yolks into the mixture then. Cook in a double boiler while stirring 5 minutes over boiling water. Store in refrigerator.

Dill Mustard - add 1/2 tsp. dried dillweed

Lime Mustard - subsitiute lime juice for the lemon juice and add 3/4 tsp. lime peel

Tarragon Mustard - add 1/2 tsp. tarragon

Spicy Mustard - add 1/4 tsp. each turmeric and cloves

Tomato Mustard - add 1 tsp. paprika, 1/2 cup tomato paste, and 1 Tbsp. chopped pimento

Honey Mustard - add 1/2 cup honey

Garlic Mustard - add 1 tsp. minced garlic

Hot Mustard - add 1 tsp. cayenne

NO SALT SEASONING MIX
1 Tbsp. garlic powder
2-1/2 tsp. thyme
2-1/2 tsp. onion powder
2-1/2 tsp. paprika
2-1/4 tsp. celery seeds
2-1/2 tsp. black pepper
1 Tbsp. dry mustard
2-1/4 tsp. lemon peel
Mix together and store in a spice bottle. Label. Keep in a cool, dry area. Use as needed for a seasoning instead of salt.

NUT MILK
1/2 cup any skinless nuts, pulverized
2 cups water
1 tsp. sweetener (optional)
Place the nuts and water in your blender on high speed for at least two minutes. Strain this mixture through a fine sieve into a pitcher. Add sweetener if desired. Mix. Serve chilled. This can be used in place of dairy milk in any recipe, in cereals, or to drink. To make a quart of nut milk, just double the ingredients.

HOMEMADE INSTANT OATMEAL PACKETS
6 cups Quick-Cooking Oats
salt
zippered baggies

Put 1/2 cup oats in a blender and blend on high until powdery. Set aside in a small bowl, and repeat this procedure with an additional 1-1/2 cup oats. If you're using a food processor, you can do the 2 cups oats in one batch.

Put the following ingredients into each zip baggie:

1/4 cup Quick Oatmeal
2 Tbsp. powdered oats
1/8 tsp. salt
Store packets in an airtight container.

TO SERVE:
Empty one packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for two minutes. For thicker oatmeal, use less water. For thinner oatmeal, use more water.

FOR VARIETY, TRY:

APPLE CINNAMON OATMEAL - To each packet, add 1 Tbsp. sugar, 1/4 tsp. cinnamon, and 2 Tbsp. chopped dried apples.

BANANA NUT OATMEAL - When making, add one sliced banana, and 2 Tbsp. chopped nuts.

DATE-WALNUT OATMEAL - To each packet, add 1 Tbsp. chopped dates, and 1 Tbsp. chopped walnuts.

HONEY OATMEAL - To each packet, add 1 Tbsp. raw honey.

PEANUT BUTTER OATMEAL - When making, to each packet, add 1 tsp. peanut butter.

SWEETENED OATMEAL - To each packet, add 1 Tbsp. sugar or 1 packet sugar.

SWEETENED CREAM OATMEAL - To each packet, add 1 Tbsp. sugar and 1 Tbsp. heavy cream.

BROWN SUGAR CINNAMON OATMEAL - To each packet, add 1 Tbsp. brown sugar and 1/4 tsp. cinnamon.

OATMEAL WITH RAISINS AND BROWN SUGAR - To each packet, add 1 Tbsp. packed brown sugar and 1 Tbsp. raisins.

MAPLE OATMEAL - When making, to each packet add 1 tsp. maple syrup.

HEALTHY OATMEAL - To each packet, add 2 Tbsp. wheat germ.

FRUIT AND CREAM OATMEAL - To each packet, add 1 Tbsp. non-dairy coffee creamer and 2 Tbsp. any freeze-dried fruits.

FRUIT OATMEAL - When making, to each packet, add 6 or 7 pieces of any fresh or dried fruit.

CONFETTI OATMEAL - To each packet, add 1 tsp. multi-colored candy sprinkles.

SMORES OATMEAL - To each packet, add six mini marshmallows, 1 small graham cracker crumbled up, and 1 Tbsp. Chocolate Chips to each packet.

COOKIES AND CREAM OATMEAL - Add 1 crushed Oreo cookie and 1 Tbsp. non-dairy coffee creamer to each packet.

EXPLODING OATMEAL - Add 1 tsp. sugar and 1/2 tsp. Pop Rocks candy to each packet. Fun for any celebration days, such as birthdays.

BARTMAN OATMEAL - Add 2 Tbsp. Butterfinger BB's candies to each packet.

OLD BAY SEASONING MIX
1 Tbsp. celery salt
1/4 tsp. paprika
1/8 each tsp. cayenne and black pepper
pinch each dry mustard, cinnamon, cardamom, allspice, cloves, and ginger
Mix well and keep in covered spice bottle. Label.

OLIVE GARDEN HOUSE DRESSING
Mix 8 oz. Paul Newman's Vinegar and Oil Dressing, 10 cloves minced garlic, 1/2 tsp. each dried basil and oregano, and 1 Tbsp. sugar until smoothly blended. Chill until time to use.

ONION JAM
1/4 cup extra virgin olive oil
1/2 cup sugar
4 cups chopped sweet red onions
1/4 tsp. salt
dash cayenne pepper
1/2 cup balsamic vinegar
1/2 tsp. dill seed

In large saucepan, heat oil over medium heat, then add sugar, stirring until mixture turns a light caramel color, about ten minutes. Add onions, salt and cayenne pepper. Cook for 15 minutes, stirring frequently, to brown and cook onions. Add balsamic vinegar and dill seed. Stir well to mix. Simmer over medium heat for 30 minutes until mixture combines and thickens. Cool completely. Store in tightly sealed clean jars in refrigerator up to 3 weeks.

This makes an excellent appetizer when placed over cream cheese on a cracker.

ONION RINGS
3/4 cup self-rising corn meal
1/4 cup self-rising flour
1 tsp. baking powder
1/2 cup ice water
1 egg
1 large onion, sliced into 1/4-inch rings
hot vegetable oil to fry onion rings
Mix dry ingredients, then mix egg and water together and add to dry mixture, stirring well, until you have a nice thick batter. Dip onion slices in batter and quickly drop into 375 degree hot vegetable oil. Fry until golden brown on both sides. Drain on paper towels and serve.

ONION SOUP MIX
Use this mix for soups, meatloaf, hamburgers, Salisbury steaks, crockpot roasts, or French Onion Dip.

1-1/2 cups dried chopped onions
2/3 cup instant beef bouillon granules
3 Tbsp. onion powder
1/2 tsp. celery seed
1/2 tsp. sugar
Combine all ingredients. Store in a capped jar until ready to use.

FRENCH ONION DIP:
Mix 5 Tbsp. Onion Soup Mix with one pint of sour cream.

FRENCH ONION SOUP:
Bring 4 cups of water to boil. Reduce heat and stir in 5 Tbsp. onion soup mix. Cover and simmer 5 minutes. Serve with warm crusty French bread and shredded mozzarella cheese.

ORANGE YOGURT DRESSING
Mix 1 cup orange yogurt with 1/2 cup orange juice concentrate until smooth. Serve over your favorite tossed salad.

ORIENTAL SEASONING
2 Tbsp. ginger
2 Tbsp. dry mustard
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
Mix and put in a spice bottle to use as needed. Label and keep in a cool, dry area.

PACE PICANTE SAUCE
10 oz. can tomato sauce
1 can water
1/3 cup chopped onions
1/4 cup green chilies
2 Tbsp. white vinegar
1/4 tsp. onion powder
1/4 tsp. garlic powder
In a saucepan bring to a boil, then simmer 30 minutes. Refrigerate overnite. Makes 2 cups.

PAD THAI
16 oz. rice noodles
1/2 cup soy sauce
1/2 cup lime juice
3 Tbsp. peanut butter
1/4 cup Splenda
1/2 tsp. red pepper flakes
1 onion, chopped
4 cloves garlic, minced
1 Tbsp. minced ginger
1 Tbsp. sesame oil
1 can drained baby corn
1 can drained sliced water chestnuts
1 small pkg. broccoli florets
2 sliced carrots
Prepare noodles according to package directions, drain, then set aside. In a bowl mix the soy sauce, lime juice, peanut butter, Splenda, and red pepper flakes. Set aside. In a skillet, stir fry the onions, garlic, and ginger in the sesame oil. Add baby corn, water chestnuts, broccoli, and carrots and stir fry for a few minutes. Add the sauce mixture and prepared noodles. Stir and cook until sauce thickens for about 5 min. Serve with lime wedges, chopped peanuts, and sliced green onions as garnishes.

PEPPER JELLY
Into one large jar apple jelly, mix 2 Tbsp. cayenne pepper and 2 Tbsp. red pepper flakes. Keep in refrigerator and use as needed to baste any meat, poultry, seafood or vegetables when grilling. Use as a topping for crackers with cream cheese on them as an appetizer. Use as a condiment.
If you want more colorful pepper flakes in your jelly, use the mixed colored peppercorns that you can grind in a peppermill, and add to the pepper jelly as desired.

PICKLING SPICE MIX
1/4 cup mustard seeds
1/4 cup dill seeds
1/4 cup coriander seeds
2 Tbsp. dried flaked chili peppers
2 Tbsp. crushed bay leaves
1 Tbsp. celery seeds
1 Tbsp. whole black peppercorns
Mix spices together whole. Store in a bottle. Label and use as needed.

PICKLING SPICE MIX
2 Tbsp. whole yellow mustard seed
1 Tbsp. whole allspice
2 tsp. whole black peppercorns
2 tsp. whole cloves
1 tsp. ground ginger
1 tsp. cardamom
1 tsp. red pepper flakes
1 bay leaf, crumbled
3-inch piece of cinnamon stick, cracked in small pieces
Mix ingredients together, label, and store in a capped spice bottle.

PIZZA SAUCE
1 can diced tomatoes
1 tsp. basil
1 crushed garlic clove
2 Tbsp. tomato paste
salt and pepper to taste
Mix ingredients in a saucepan and bring to a boil while stirring. Reduce heat, simmer for 15 min.

POPCORN SEASONING
Mix 2 tsp. each onion powder, salt, garlic powder, celery salt, Old Bay Seasoning, 1 tsp. cayenne, and 2 Tbsp. dried parsley in a blender until a fine powder. Store and label in a spice jar and sprinkle on popped corn as a seasoning.

PORK SEASONING
1/2 cup orange zest
2 tsp. each onion powder and sage
1 tsp. each thyme, celery salt, and salt
1/2 tsp. black pepper
To use, mix 1 Tbsp. this spice mix and 2 tsp. oil mixed together then rubbed onto pork. Let stand for 20 minutes before cooking.

PORTUGUESE SEASONING MIX
2 Tbsp. cinnamon
1/4 cup fennel seeds
2 Tbsp. cloves
2 Tbsp. black peppercorns
Grind to a powder and use in soups, beef and pork recipes.

POTPOURRI MIX FOR YOUR HOUSE
3 one-inch slices fresh gingerroot
3 sticks whole cinnamon
1 Tbsp. whole allspice
1 Tbsp. whole cloves
1/4 whole nutmeg
1 Tbsp. whole cardamom seeds
1 bay leaf
1 sliced lemon
1 sliced orange
1 sliced lime
1 sliced apple
Put all the ingredients in a crock pot. Add water to cover all the ingredients. Place cover on the crock pot. Turn on high heat until it comes to a boil. Stir well, then reduce heat to low to let the fragrance fill your house. When the water gets low, just add more hot water to the crock pot.

POUNDCAKE
3 cups cake flour
1/2 tsp. each baking powder, baking soda, and salt
2 sticks softened butter
2 cups sugar or Splenda
4 eggs
1 cup buttermilk
1 Tbsp. any flavoring you choose
1 small box instant pudding mix
zest and freshly squeezed citrus juice, optional
Preheat your oven to 325 degrees. Grease and flour a Bundt cake pan.
Mix all ingredients until smooth with an electric mixer. Pour batter into your prepared pan. Bake for one hour. Let cool. Enjoy!

POUNDCAKE SAUCE
In a saucepan mix 1 cup sugar or Splenda, 1-1/4 cups heavy cream, 1 Tbsp. butter, and 1 tsp. cornstarch, plus 1 tsp. any flavoring you choose. Bring to a boil then reduce heat, stirring it until it thickens. This is a good sauce to use over slices of poundcake.

You can also make a simpler sauce by just using 1 cup water and 1 cup sugar or Splenda with 1 tsp. any extract you choose, and whisking in 1 Tbsp. cornstarch that has been dissolved in some water, until your sauce has thickened. Serve immediately over slices of poundcake.

POUNDCAKE SYRUP AND GLAZE
Make a flavored syrup for your poundcake by mixing 1/2 cup each of water and sugar or Splenda in a saucepan, adding any extract you might want for flavor, stirring until dissolved and cooking for five minutes. Use a pastry brush and brush it generously all over your poundcake. Use the remaining syrup to mix in with 1 cup powdered sugar until smooth. Drizzle this glaze over the cooked poundcake and serve.

POWDERED SUGAR
In your blender place 1 cup white sugar. Using the highest speed, pulverize it to a very fine powder. Do this until you have the amount of powdered sugar your recipe requires.

POWER BARS
3 cups quick cooking rolled oats
3 Tbsp. wheat germ
1/2 cup peanut butter
1/2 cup yogurt
1 tsp. baking soda
1 tsp. salt
3 Tbsp. honey or maple syrup
1/2 cup chopped pecans or sunflower seeds
3 Tbsp. extra virgin coconut oil
1/2 cup chopped dried fruit or raisins
1/4 cup chocolate chips
1/2 cup apple juice
1 egg
2 tsp. vanilla
1 tsp. pumpkin pie spice
1/2 cup wheat flour to thicken
1 cup additional liquid for proper texture
Preheat oven to 350 degrees.
Butter spray a cookie sheet. Mix everything but the flour, let it sit a few minutes, then beat with a fork until it begins to thicken. Add enough liquid or flour to make a stiff dough. Roll or pat out on the cookie sheet, about 1/4 inch thick, cut into 20 bars. Bake 15 minutes. Keep these bars on hand to eat when you need an energy boost. Great to make and take on hikes or when camping.

PROTEIN BARS (NO-BAKING)
1/2 cup protein powder
4 Tbsp. Splenda
6 Tbsp. crunchy peanut butter
3 Tbsp. coconut milk
1/2 cup grated coconut
1/2 cup sunflower seeds, shells removed
2 Tbsp. maple syrup
2 Tbsp. heavy cream
1/4 cup dark chocolate chips
1/2 tsp. cinnamon, optional
Mix all ingredients and pour into a pan lined with plastic wrap for easy removal when chilled. Smooth out the mixture and chill for one hour. Remove the plastic wrap and slice into bars. Keep on hand as needed for energy.

PUMPKIN PIE SPICE MIX
1 Tbsp. allspice
2 Tbsp. ground cinnamon
1 Tbsp. ground cloves
2 tsp. ginger
1/4 tsp. nutmeg
Mix together and use 1 tsp. per pumpkin pie made.

RANCH DRESSING
Mix 1/2 cup each buttermilk, mayonnaise, dried parsley, 1/4 tsp. each black pepper and salt, and 1/8 tsp. each garlic powder, onion powder, and a pinch of dried thyme. Blend until smooth and creamy. Makes 1 cup. Store chilled in covered dish until serving.

RED ONION MARMALADE
Place 3 large red onions, sliced very thin, 1 Tbsp. minced fresh gingerroot, 2 cloves minced garlic, 2 cups light brown sugar, 1 cup apple cider vinegar, and 1 cup red wine vinegar in a large pot. Cook over medium heat until boiling. Reduce heat. Simmer, uncovered, for 30 minutes or until mixture is very thick. Place in a clean capped jar. This will keep refrigerated for a month.

REESE'S TOFU PIE
2 - 10-1/2 oz. packages Soft Silken Tofu
12 oz. chocolate chips
1/2 cup peanut butter
1 Tbsp. vanilla
1 Graham cracker pie crust
Cool Whip
Puree the tofu in a blender on high until smooth. Melt the chocolate chips in the microwave. Add them to the smooth tofu in the blender. Add the peanut butter and vanilla, and blend until smooth. Pour the mixture into the pie crust. Chill for 4 hours then serve with Cool Whip on top.

RIBS BARBEQUE SAUCE
Mix until smooth and use to barbeque pork or beef ribs.
2 Tbsp. sugar
1/4 tsp. garlic powder
1/2 tsp. salt
2 tsp. ginger
1/2 tsp. turmeric
1/2 tsp. Seasoning Salt
3 Tbsp. soy sauce
1/4 tsp. celery seed
1/2 cup brown sugar
1/2 cup ketchup
1/8 tsp. dry mustard

SALAD TO LOSE A POUND OF WEIGHT A DAY
Make a large salad every morning from baby spinach leaves, tomatoes, carrots, avocado slices, pitted black olives, shredded purple cabbage, celery, radishes, cucumbers, snow pea pods, and purple onions, then add 8 Tbsp. shelled hemp seeds. Make a salad dressing using plain yogurt, lemon juice, and minced garlic. Eat this for your breakfast, drinking only filtered water with lemon slices, or white or green teas when you feel you need a beverage. In the afternoon, eat another bowl of nothing but fresh uncooked vegetables for your dinner. One pound of weight should be lost per day if eating and drinking nothing but what is mentioned above.

SALAD SEASONING
2 Tbsp. grated Parmesan
2 Tbsp. bacon bits
1-1/2 tsp. sunflower seeds
1/2 tsp. paprika
3/4 tsp. each salt and pepper
1/2 tsp. celery seeds
1/4 tsp. garlic powder
1/4 tsp. cayenne
1/4 tsp. onion powder
1-1/2 tsp. sesame seeds
Mix together and put in a spice bottle. Label and use in tossed green salads.

SEASONED SALT SEASONING MIX
3/4 cup salt
1/4 tsp. dry mustard
1/4 cup garlic powder
1 tsp. black pepper
1/2 tsp. oregano
1 tsp. paprika
1/8 tsp. celery seeds
Mix all together and store in a spice bottle. Label.

SMOOTHIE FOR THE BRAIN
Put 1 peeled banana, 1/4 cup blueberries, one handful of shelled hemp seeds, 1 tsp. Rhodiola Rosea liquid extract, 1 Tbsp. Flaxseed Oil, and 1/2 cup pure Apple Juice in a blender on high until smooth. Pour in a glass and enjoy.

SNOWBALL COOKIES
4 Tbsp. softened butter
2 Tbsp. powdered sugar
1 teaspoon vanilla
1/2 cup self-rising flour
4 Tbsp. chopped walnuts
powdered sugar for coating each baked cookie
Cream together the butter and powdered sugar. Blend in vanilla and flour. Add walnuts and mix well. Divide dough into 24 equal sized balls. Place them on a parchment lined baking sheet. Bake 9 minutes in a 375 degree oven. When cool, coat each one completely in powdered sugar. Enjoy!

SNOW CONE SYRUP
2 cups sugar
3/4 cup water
1 pkg. Kool-Aid, any flavor
Bring sugar and water to a full boil for 5 minutes. Remove from heat and stir in Kool-Aid. Chill.
Pour over crushed or shaved ice.

SESAME GINGER SAUCE
In a bowl, mix 1 Tbsp. sesame oil, 1-1/2 Tbsp. soy sauce, 1 Tbsp. minced ginger, 1 Tbsp. sesame seeds, and 1 Tbsp. sugar. Serve over any vegetables.

SHAKE 'N' BAKE
2 cups flour
2 cups bread crumbs
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
1 tsp. onion powder
1 tsp. garlic powder
Mix and use to coat chicken then bake it. Makes 4 cups.

SIMPLE SYRUP
For a sugar-free syrup, use 2 cups Splenda to 1 cup water. For a regular syrup use 2 cups sugar to 1 cup water. For either, mix well and bring to a full boil for five minutes over medium heat in a heavy saucepan. To either, you can add any extract, if desired for flavoring. The plain simple syrup is what is used to make drinks, and will keep stored in your refrigerator for up to six months in a capped bottle.

To make a Butter Syrup, just add 1/2 stick butter to the above recipe.

To make a Maple Syrup, use light brown sugar and Maple Extract with the above recipe.

Here is another recipe for a quick Fruit Syrup:
1/2 cup water
1 cup sugar or Splenda
1 package any flavor fruit gelatin
2 Tbsp. cornstarch

Combine all ingredients in a heavy saucepan. Bring to a boil over medium heat while stirring constantly. Boil five minutes until thickened. Pour into a gravy boat or pitcher and serve. Makes 4 servings.

SIMPLY IRRISISTIBLE CARAMEL ECLAIRS
You will have to add the magic yourself, but this is the recipe from the movie with the magical Caramel Eclairs.
Pastry Cream Filling:
4 large egg yolks
1/2 cup Splenda
1/4 cup flour
2 Tbsp. cornstarch
2 cups whole milk
1 Tbsp. vanilla

In a large bowl, whisk egg yolks and Splenda. Add flour and cornstarch, then milk. Strain into a 3 qt. saucepan. Whisk continually over medium heat, until sauce has thickened. Remove from heat. Add vanilla. Refrigerate for one hour.

Pastry Dough:
1/2 cup all-purpose flour
pinch salt
1/2 cup water
1/4 cup butter
2 large eggs

Mix ingredients and place in a piping bag. Pipe out five-inch cylinders onto parchment-lined cookie sheet. Bake 10 minutes at 400 degrees, then reduce heat to 350 degrees and bake another 25 minutes. When done, snip a hole in side of each eclair, so you can fill it with Pastry Cream.

Caramel Icing:
1/2 cup dark brown sugar
1/4 cup whipping cream
1-1/2 tsp. butter
1/4 tsp. vanilla
1 Tbsp. whole milk
1-1/4 cups powdered sugar

In a small saucepan, heat brown sugar, cream, and butter over medium heat until sugar dissolves. Remove from heat. Add vanilla, milk, and powdered sugar, stirring to blend well. After you have filled the eclairs with the pastry cream, top the eclairs with this icing. Keep refrigerated until serving time.

SONIC CHERRY LIMEADE
Fill a 16 oz. glass 2/3 full with crushed ice. Pour Sprite over ice. Add 3 tsp. lime juice. Add 1/4 cup cherry juice or syrup, and stir it with a straw. Enjoy!

SPECIAL K BARS
1 cup brown sugar
1/2 cup sugar
1-1/2 cups clear corn syrup
1-1/2 cups peanut butter
6 cups Special K cereal

Frosting:
12 oz. pkg. chocolate chips
1/3 cup peanut butter
In large microwavable bowl, combine both sugars and clear corn syrup and mix well. Microwave on high for 2 minutes. Remove the bowl from the microwave and stir mixture, scraping down the sides of the bowl. Return mixture to the microwave for another 2 minutes on high. Remove from the microwave and add 1-1/2 cups peanut butter, stirring well until mixture is smooth. Add all the Special K cereal, stirring well to coat all of it with the mixture. Press mixture into a butter sprayed 13x9-inch glass baking dish. Combine chocolate chips and 1/3 cup peanut butter in a microwavable bowl. Heat on high power for 1 minute. Remove and stir well. Return to the microwave for another minute if necessary to completely melt the chips. Stir until smooth, then spread over the cereal mixture as a frosting. Let cool completely, then cut into bars and enjoy.

STEAK SEASONING
Mix 1/2 cup brown sugar, 1/4 sugar, 2 Tbsp. chili powder, 2 Tbsp. paprika, 1 Tbsp. thyme, 1 Tbsp. oregano, 1 Tbsp. basil, 2 Tbsp. dry mustard, 1 Tbsp. cayenne, and 2 Tbsp. garlic powder. Put in a covered jar and label. Use as needed to rub onto steaks to grill them.

STRAWBERRY PIE GLAZE
1 cup pureed strawberries
1 cup sugar or Splenda
3 Tbsp. cornstarch
1/2 cup water
2 Tbsp. butter
2 drops red food coloring
Dissolve the cornstarch and sugar, (or Splenda if you want your glaze to be sugar-free,) in the cold water in a saucepan. Add the strawberry puree. Turn on medium heat, and cook while stirring, until the mixture thickens. Turn off heat. Add the butter and food coloring, and mix until blended. Use this mixture to stir into enough freshly sliced strawberries to fill a baked pie crust. Chill and before serving, top with whipped topping.

You can use any fruit instead of strawberries. Just remember to change your food coloring to match the color of the fruit you use or simply omit it from the recipe.

This recipe can also be used for a sauce for sliced poundcake or angelfood cake by using the same amount of lemon, lime, orange, passion fruit, or any juice you like instead of the fruit. Serve it warm over the cake of your choice. It can also be used as a warm topping over ice cream.

STRAWBERRY SALSA
1 pint strawberries, diced
3 tomatoes, deseeded and diced
1 small onion, minced
1/2 tsp. jalapeno sauce
1/4 cup lime juice
2 cloves garlic, minced
1 Tbsp. olive oil
Combine all ingredients. Chill at least 2 hours. Serve with tortilla chips.

SWEETENED CONDENSED MILK
1 cup dry milk powder
1/3 cup boiling water
3 Tbsp. butter
2/3 cup sugar
1 pinch salt
Blend in a blender until smooth. Store in a covered container in the refrigerator and use within a week.

SYRUP
In a saucepan mix 2 cups sugar to 1 cup water and bring to a boil. Boil for 5 minutes without stirring. Remove from heat.
This is a basic simple syrup, but to make any flavored syrups just add 1 Tbsp. extract to it. You can also make a Butter Syrup by adding 2 Tbsp. butter to it to go on pancakes.
If you are wanting some kind of unusual syrup and cant find a flavoring, just puree some of the fruit and use it to flavor your customized syrup. You can use a couple Tbsp.of any jam or jelly also to flavor the syrup. Kool-Aid, Jello, or candy flavorings may also be used.
It is recommended by chefs to use the basic sugar syrup when making drinks of any kind as the sugar is dissolved already.

JELLO SYRUP
1/2 small box any flavor Jello gelatin
1/2 cup boiling water
1 pint clear Karo corn syrup

Dissolve gelatin in boiling water. Stir into clear syrup. Cool and pour into a capped bottle and store in refrigerator for use on anything you would use syrup on to eat.

TACO SEASONING
1 Tbsp. flour
1 tsp. chili powder
3/4 tsp. salt
1 tsp. paprika
3/4 tsp. onion powder
1/2 tsp. cumin
1/4 tsp. cayenne
1/4 tsp. garlic powder
1/4 tsp. sugar
1/8 tsp. oregano
Mix all together and use as seasoning for 1 or 2 lbs. ground beef when making tacos.

TARTAR SAUCE
Mix 1 cup mayonnaise, 2 Tbsp. pickle relish, and 1 Tbsp. lemon juice and serve with seafood.

TEMPURA BATTER
1-1/2 cups ice water
2 cups flour
1 egg yolk
1/2 cup shredded coconut (optional for shrimp)

Mix batter quickly. Have another bowl of flour. Dip small assorted clean vegetables in the dry flour then in the Tempura batter. Drop each one very carefully into very hot oil (375 degrees) and fry until golden. Drain on paper towels. Serve warm with dipping sauce. This recipe will do 2 lbs. assorted small veggies or 1/2 lb. cleaned shrimp. This is a great recipe to use similar to a fondue and eat them as you cook them.

TEMPURA DIPPING SAUCE
1/4 cup water
1/4 cup soy sauce
1 Tbsp. minced ginger
1 tsp. minced garlic
1 tsp. vinegar
Mix together and use as a dipping sauce for Tempura battered vegetables and shrimp. Pour some of the dipping sauce into individual ramikens for each guest.

THERA-FLU
Mix 3 Tbsp. lemon juice into 1 cup hot water with two aspirin dissolved in it. Drink it and go to bed. Cover up well. You will sweat out your cold.

TOMATO SAUCE
1/4 cup olive oil
1 minced onion
1 tsp. each salt and pepper
3 minced garlic cloves
1 large can tomatoes, pureed
1 oz. dried parsley
1 Tbsp. Italian Seasoning
1 oz. dried basil
Mix all together in a skillet, cover and simmer on low heat until it gets as thick as you want it to be.

TOMATO SOUP CAKE
2 cups cake flour
1 cup sugar
4 tsp. baking powder
1 tsp. baking soda
1 tsp. allspice
1 tsp. cinnamon
pinch nutmeg
pinch salt
1/2 tsp. ground cloves
10 oz. can condensed tomato soup
1 stick softened butter
2 eggs
1/4 cup buttermilk
Preheat oven to 350 degrees.
Mix everything together. Grease and flour two 8-inch round cake pans. Divide batter equally between the two pans. Bake for 35 to 40 minutes. When cool, frost with Cream Cheese Frosting.

VANILLA PUDDING MIX
1-1/2 cups dry milk powder
1 cup sugar
1 cup cornstarch
1/2 tsp. salt
Mix together. Store in a covered jar. Label. To make pudding, in a heavy saucepan, put 1/2 cup pudding mixture, 2 cups milk, and 1 Tbsp. vanilla. Cook while stirring over low heat until thick. Pour in dessert dishes. Serve either warm or chilled.

VANILLA WAFERS
Mix 4 Tbsp. butter, 4 Tbsp. shortening, 1/3 cup sugar, 1/2 tsp. salt, 2 Tbsp. vanilla, 1 egg, and 1-1/4 cups flour, and 2 tsp. baking powder until smooth. Form small balls and place on a baking sheet and flatten with a glass. Bake at 375 degrees for 8 minutes. Cool. Enjoy!

VEGAN FETTUCCINE ALFREDO
1-1/2 cups corn niblets
1-1/2 cup Silk
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. Celtic Sea Salt
15 oz. can Luck's Great Northern Beans
16 oz. cooked fettuccine
cracked black pepper for garnish
Place corn, Silk, onion powder, garlic powder, and seasonings in a blender on high until completely smooth. Pour the blended mixture into a saucepan and stir in the undrained beans. Warm over medium heat until the beans are heated through, while stirring. Cook the fettuccine in a large pot of boiling water until tender, about 12 minutes. Drain well, and return to pot. Add the vegan sauce, and toss until evenly coated. Serve immediately, topping with a generous amount of cracked black pepper.

VEGETABLE OIL or OLIVE OIL SPRAY
Fill a measuring cup with 1 cup water, then discard 2 Tbsp. of it. Mix into the water in the cup 2 Tbsp. Vegetable Oil or Olive Oil, whichever you prefer. Pour mixture into a clean spray bottle, and it's ready to use. Shake it before each use. Each spray is about 5 calories. To make it a butter spray, simply add 1/2 tsp. butter extract to your mixture.

VEGETARIAN CHILI
1 Tbsp. oil
1 large onion, chopped
2 Tbsp. chili powder
1/2 tsp. cayenne pepper
1 tsp. cumin
1 tsp. garlic powder
2 cans diced tomatoes
2 each 15 oz. can white kidney beans
1 small can tomato paste
1 small can diced green chilies
In a large skillet, heat oil over medium heat. Sauté onions until tender. Add the remaining ingredients mixing well. Simmer 15 minutes. Garnish with grated cheese sprinkled over the top of each bowl served.

VEGETARIAN LOW SODIUM CHICKEN BROTH MIX
2 Tbsp. nutritional yeast
4 tsp. dried vegetables
1/4 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. celery seed
1 tsp. poultry seasoning
1 tsp. Splenda or sugar
Mix all ingredients in a food processor until powdered. Store in a jar. Use 1 Tbsp. mixture added to 1 cup boiling water to make broth.

VEGETARIAN LOW-SODIUM BROTH MIX
1 cup nutritional yeast
6 Tbsp. onion powder
4 Tbsp. dried parsley
2 Tbsp. garlic powder
1 Tbsp. celery seeds
2 Tbsp. Italian Seasoning
2 Tbsp. paprika
1 tsp. black pepper
1 tsp. dried marjoram
1 tsp dried tarragon

Put all ingredients in a food processor on high until powdered. Store in a jar in a cool, dry area. To make 1 cup vegetable broth, mix 1 Tbsp. mixture to 1 cup boiling water.

VIDALIA ONION AND PEACH SALSA
16 oz. peaches, diced
3 tomatoes, seeded and diced
1 Vidalia onion, diced
1/2 tsp. tabasco sauce
1/4 cup lime juice
1 clove garlic, minced
1 Tbsp. olive oil
1 package Schwan's Fruit and Veggies Salsa (optional)

Combine all ingredients. Cover bowl and chill in refrigerator at least 2 hours. Serve with tortilla chips.

VIDALIA ONION RELISH
4 Vidalia onions, sliced thin
1 cup Splenda (or sugar)
1/2 cup apple cider vinegar
16 oz. pure water
1/2 cup mayonnaise
1 tsp. celery salt

Make a marinade of the Splenda, vinegar, and water. Marinate the sliced onions in it for a minimum of two hours. Drain off all the liquid. Add the mayonnaise and celery salt and mix together. Excellent to use as a condiment on hot dogs or hamburgers, as a dressing for coleslaw, or as a topping for crackers as a canape.

VINEGAR OF THE FOUR THIEVES
Use equal parts of the following herbs:
lavender
sage
rosemary
thyme
lemon balm
hyssop
peppermint
a handful of garlic cloves

Blend in a capped Mason jar. Pour a quart of pure apple cider vinegar over the herbs. Let infuse for six weeks, shaking daily. Strain herbs and garlic. Use infused vinegar as a topical spray to disinfect surfaces, including skin, and take as a tincture. All of these are either potent antibacterials or antivirals. This was reported to protect from the plagues during the Middle Ages. It could not hurt to make up a batch for protection today against bioterrorism plagues.

Note:
It is said no germ can live in pure lemon juice and that pure honey will heal any sore. Garlic is known as the "poor man's penicillin." Elderberry extract will stop the flu if taken at the onset. Pure blackberry juice will stop diarrhea. Double strength peppermint tea will stop stomach cramps. 3 Tbsp. apple cider vinegar will stop food poisoning. Thyme is a potent disinfectant. Lavender is good for burns and scrapes. Pure vinegar is good for burns. Cayenne pepper is good for the system. It acts as a catalyst for other herbs.

ANTI-PLAGUE RECIPE:
4 oz. Black Walnut extract
4 oz. Marshmallow Root extract
4 oz. Oak Bark extract
4 oz. Lobelia extract
4 oz. Mullein extract
4 oz. Skullcap extract
4 oz. Uva Ursi extract
8 oz. Comfrey extract
32 oz. Apple Cider vinegar
20 oz. Raw Honey
8 oz. Garlic juice

Mix all the extracts together. Store in a capped bottle. Take 1 tsp. mixed into one full glass of pure water to fight off plagues of any kind as needed.

WALDORF TUNA SALAD CROISSANT SANDWICHES
6 oz. can drained water-packed chunk light tuna
1/2 cup Hellman's Real mayonnaise
1 Tbsp. Dijon mustard
1 large apple, cored and diced
1 Tbsp. sweet red onion, finely diced
1/4 cup chopped black walnuts
1/2 cup diced celery
1/4 cup seedless green grapes
2 Tbsp. golden raisins
1 tsp. sweet pickle relish
salt and pepper to taste
4 large butter croissants
4 lettuce leaves
4 slices Provolone cheese

In a glass bowl, mix the mayonnaise, mustard, salt, and pepper. Add tuna, red onions, apple, black walnuts, celery, grapes, golden raisins, and pickle relish, and mix until all the ingredients are coated with the dressing. Warm the butter croissants. Split each of them in half. Place one lettuce leaf on the bottom half of the croissant and fill with tuna salad mixture. Top each with one slice of Provolone cheese and the top half of the butter croissant. Serve each sandwich with two Vlassic crispy dill pickle spears and some Lay's potato chips on the side.

WENDY'S CHILI
1-1/2 lbs. ground beef, cooked and drained
2 tsp. oil
1 pkg. onion soup mix
2 tsp. chili powder
2 tsp. cumin
1/2 tsp. pepper
2 tsp. cocoa powder
2 cans kidney beans
6 tsp. tomato paste
1 can tomato sauce
2 tsp. brown sugar
1 tsp. vinegar
6 cups V-8 juice
Mix together in a large pot and cook for 30 minutes. Serve with crackers.

WENDY'S FROSTY
In a blender on high place 1 cup milk, 1/2 cup Nestle's Quick Chocolate Mix, and 4 scoops vanilla ice cream. Blend until smooth. Serve in a large glass with a spoon.

WHEAT THINS CHEESE SALTINE CRACKERS
1-3/4 cups whole wheat flour
1-1/2 cups white flour
1/2 cup powdered cheese
1 tsp. salt
1/2 cup vegetable oil
1 cup water
Pre-heat the oven to 350 degrees. In a food processor, mix all ingredients until a soft dough has been formed. Place the dough onto a greased baking sheet, and spread it out very thin with your hands, no thicker than 1/8 inch. Use a sharp knife or pizza cutter to make 3-inch-squares of crackers all over the dough. Use the tines of a fork, to pierce each cracker several times. Sprinkle extra salt all over the crackers. Bake for 15 to 20 minutes. When the have cooled completely, break the crackers apart carefully at all the score lines. Store in gallon Hefty bags or a covered container.

WHIPPED CREAM
In a blender place 1/2 cup ice water and 1/2 cup powdered milk and whip on high until fluffy. Add 2 Tbsp. sugar and 1 tsp. vanilla, and blend again.
Store in refrigerator in a covered bowl until needed.

YOGURT
1/2 gal. whole milk
1/2 cup active yogurt
Bring milk to a boil then cool to 120 degrees with a candy thermometer. Pour milk into a large glass bowl, and mix in the yogurt. Cover the bowl with plastic wrap. Place a towel over it and under the bowl. Let it sit 4 hours at room temperature. After this refrigerate it for another 8 hours. You now have yogurt. It can be flavored with fresh fruit or eaten plain. Store covered in refrigerator. Keeps well.

YOGURT DRESSING
1 package dry Hidden Valley Ranch Original Salad Dressing Mix
1 cup orange yogurt
1/4 cup honey

Combine dry dressing mix, yogurt, and honey. Chill 30 minutes. Serve over a tossed green salad.

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