8 cups dry milk
1 pound instant chocolate drink, like Swiss Miss or Nestle's Quick
1 cup Coffeemate
4 heaping tablespoons powdered sugar
Mix the ingredients and put them into an airtight jar.
Attach to the jar:
Rich Hot Chocolate
Add 1/2 cup mix per cup of boiling water. Makes 24 cups
Saturday, December 12, 2009
Jar Recipe - Herb Salad Dressing Mix
1/4 cup parsley flakes
2 tablespoons each dried oregano, basil and marjoram, crumbled
2 tablespoons sugar
1 tablespoon fennel seeds, crushed
1 tablespoons dry mustard
1 1/2 teaspoons black pepper
Place all the ingredients in a 1 pint jar, cover tightly and shake well to mix.
Store in a cool, dark, dry place. Makes 1 cup
Attach instructions to jar:
To Make Herbal Vinaigrette Dressing:
In a small bowl, whisk together 1 tablespoons Herb Salad dressing mix, 3/4 cup warm water, 2 1/2 tablespoons tarragon vinegar or white wine vinegar, 1 tablespoons olive oil and 1 crushed clove garlic. Taste and add 1/4 to 1/2 teaspoon of the Herb Salad Dressing Mix if you want a stronger flavor. Let Stand at room temperature at least 30 minutes before using, then whisk again. Makes about 1 cup.
NOTE: this low-sodium, low fat mix can be stored for up to six weeks.
2 tablespoons each dried oregano, basil and marjoram, crumbled
2 tablespoons sugar
1 tablespoon fennel seeds, crushed
1 tablespoons dry mustard
1 1/2 teaspoons black pepper
Place all the ingredients in a 1 pint jar, cover tightly and shake well to mix.
Store in a cool, dark, dry place. Makes 1 cup
Attach instructions to jar:
To Make Herbal Vinaigrette Dressing:
In a small bowl, whisk together 1 tablespoons Herb Salad dressing mix, 3/4 cup warm water, 2 1/2 tablespoons tarragon vinegar or white wine vinegar, 1 tablespoons olive oil and 1 crushed clove garlic. Taste and add 1/4 to 1/2 teaspoon of the Herb Salad Dressing Mix if you want a stronger flavor. Let Stand at room temperature at least 30 minutes before using, then whisk again. Makes about 1 cup.
NOTE: this low-sodium, low fat mix can be stored for up to six weeks.
Thursday, December 3, 2009
Simple Bean Soup
1 pound dry Great Northern beans8 cups water
12 baby carrots
1 cup chopped onion
1/2 pound chopped ham
1/4 cup ketchup
salt and pepper to taste
In a large bowl, combine the beans with the water, cover and let soak overnight.
In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.
Monday, November 30, 2009
Monday, November 23, 2009
Sweet Potato Soufflé
3-4 yams-cook and mash with:
3 T butter
1 c sugar
1/2 tsp salt
1/2 c milk
2 eggs
1 tsp vanilla
Whip until smooth. Put in greased 3 qt casserole.
Topping:
1 c brown sugar
1/3 c flour
1 c chopped pecans
6 T melted butter
Crumble over sweet potatoes. Bake at 350* for 35-45 minutes till bubbly and topping is crunchy.
3 T butter
1 c sugar
1/2 tsp salt
1/2 c milk
2 eggs
1 tsp vanilla
Whip until smooth. Put in greased 3 qt casserole.
Topping:
1 c brown sugar
1/3 c flour
1 c chopped pecans
6 T melted butter
Crumble over sweet potatoes. Bake at 350* for 35-45 minutes till bubbly and topping is crunchy.
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