1 package ( 3 pounds ) long grain rice
2 cups dried celery flakes
2/3 cup dried minced onion
1/2 cup dried parsley flakes
2 tablespoons dried chives
1 tablespoon dried tarragon
3 to 4 teaspoons salt
2 teaspoons pepper

Combine the ingredients; mix well.
If giving for gifts place two cups each in a jar: makes 40 batches ( 10 cups total ).

ADDITIONAL INGREDIENTS:
2/3 cup water
1 tablespoon butter or margarine
INSTRUCTIONS TO ATTACH TO JAR:
To prepare one serving of rice: In sauce pan over medium heat, bring water
and butter to a boil. Add 1/4 cup rice mixture. Reduce heat; cover and
simmer for 20 minutes. Remove from heat; let stand for 5 minutes or until
liquid is absorbed. Fluff with a fork. Yield: 1 serving.
NOTE: To prepare more than 1 serving, multiply the rice mix, water and
butter by the total number or desired servings and cook as directed.

This curried rice mix is an interesting complement
for plain chicken or pork.
1 cup long-grain rice
1 chicken bouillon cube, crumbled
2 Tbsp. dried minced onion
1/4 cup raisins
1/2 tsp. curry powder
Layer the ingredients in the order given in a 1 & 1/2-cup jar

Attach this to the Jar
Curried Rice
2 1/2 cups water
1 package Curried Rice Mix
In a medium saucepan bring the water to a boil.
Add the rice mix. Cover and reduce
the heat to a simmer for 20 minutes.

2 tablespoons minced fresh Parsley
2 tablespoons minced fresh Oregano
1-1/2 teaspoons minced fresh Rosemary
1-1/2 teaspoons minced fresh Thyme
3 cloves of Garlic, minced
1-1/2 teaspoons salt
1 teaspoon pepper
Cayenne pepper to taste, optional

Combine all ingredients in a small bowl.
Package in a pretty little glass jar.
Attach a note that it is to be used as
a rub for salmon steaks, chicken or lightly oiled vegetables.
About 1 tablespoon per serving.
Best if used on grilled or broiled foods.
Makes 1/3 cup

A blend for use with beef, lamb, pork or game.
Makes about 1 cup
1-1/2 Tbsp basil
1-1/2 Tbsp oregano
2 Tsp ground bay leaf
1/4 cup juniper berries
1/4 cup rosemary
1/4 cup savoury

Process all ingredients in a blender.
Package in small jars or shakers.

Yield: 1/2 cup
2 Tbsp dry mustard
2 Tbsp grated orange peel, dried
1-1/2 Tbsp allspice
1-1/2 Tbsp nutmeg
1-1/2 Tbsp ginger
2 tsp salt
2 tsp pepper
2 tsp cayenne
Blend all ingredients.
Use to season beef, pork or vegetable dishes.

Makes about 1 cup
3 Tbsp parsley flakes
3 Tbsp savoury leaves
3 Tbsp thyme leaves
3 Tbsp marjoram leaves
1-1/2 Tbsp basil leaves
1 tsp ground bay leaf
1-1/2 Tbsp grated lemon peel, dried
1/2 tsp celery seed
Combine parsley, savoury,thyme, marjoram and basil leaves.
Crush thoroughly. Add remaining ingredients and stir well.
Use to flavour vegetables, poultry, fish or lamb.

The seasoning of Louisiana food - use with fish, meat and
vegetables. Adjust the cayenne level to suit yourself.
Yield: 1-1/2 cups
1/3 cup paprika
1/3 cup salt
1/4 cup garlic powder
1/4 cup pepper
1/8 cup onion powder
2 Tbsp cayenne pepper
2 Tbsp oregano, crumbled
2 Tbsp thyme, crumbled

Combine all ingredients. Spoon into small jars with tight
fitting lids. Store in a cool dry area for up to 3 months.

Sprinkle on pita bread or use in Middle Eastern
cheese or bean dishes.
Makes about 3 oz
1/2 tsp peppercorns
1-1/2 Tbsp thyme
1 Tbsp dried parsley
1 tsp coarse salt
1/4 cup finely chopped Brazil nuts or hazelnuts
Crush peppercorns. Add next 3 ingredients and crush thoroughly.
Add nuts and continue to pulverize until well blended.
Store in an airtight container, in a cool dry place.

This is great on bagels!
Yield: 1/2 cup
1/4 cup dill weed
1 Tbsp dehydrated minced onion
1 tsp garlic powder
1 tsp dry mustard
Combine all ingredients. Package in small sealed containers.
Label: Combine 2 tsp of mix with 1 8-oz package of
cream cheese and 1/2 cup butter or margarine.

Makes 1-1/4 cups
1/2 cup marjoram
1/4 cup celery leaves, dried and crumbled
2 Tbsp dehydrated minced onion
1/4 cup savoury, crumbled
1/4 cup sage
1 Tbsp curry powder
Combine all ingredients. Package in sealed containers.
Label: Use 1 Tbsp of Herb Blend with 4 cups of chicken or turkey stuffing.
Note: To dry celery leaves, place in a single layer in a
baking dish and dry at 150 F for 30 minutes. Cool and
crumble. The celery leaves will have reduced to about 1 Tbsp.

Yield: 3/4 cup
1/2 cup marjoram
1/4 cup oregano
1 Tbsp garlic powder
1/4 cup mint leaves
Combine all ingredients. Package in small sealed containers.
Label: Combine 1-1/2 tsp of dressing mix with 1/4 cup wine
vinegar and 3/4 cup oil OR 1 cup of commercial oil and
vinegar dressing. Shake well. Season with salt and
pepper to taste.

1 cup brown sugar
1/2 cup ground black pepper
1/2 cup salt
1/2 cup adobo
3/4 cup paprika
3/4 cup chili powder
2 tablespoons cinnamon
2 tablespoons allspice
Mix all ingredients together and store in air-tight container.

1 cup sugar
1/2 teaspoon of the following:
accent
garlic powder
cheyenne pepper (less if you wish)
meat tenderizer
paprika
1 teaspoon Cajun seasoning

Mix this together and put a heavy coat on your ribs, chicken, steaks
or what ever and marinate for several hours or overnight.
Seal in plastic bag. Grill and you will not belive how wonderful this is.
Use some of the juice to pour over your meat while it is cooking.
The meat is very tender and juicy with much flavor and wonderful color.

1/2 cup garlic powder
1/2 cup onion powder
1/2 cup sugar
1 cup dried oregano
1/2 cup pepper
1 teaspoon dried thyme
4 teaspoons dried basil
1/2 cup dried parsley
2 teaspoons mustard powder
2 teaspoons celery seed
1/2 cup paprika
1 teaspoon dill weed
to include salt add:
1/4 cup salt
2 1/2 tablespoons chicken boullion

Combine 2 Tablespoons mix with 1/4 cup vinegar, 2/3 cup oil,
2 Tablespoons water. Shake vigorously. Makes 1 cup dressing.
Variations: add a tablespoon ketchup, any additional herbs of interest.

1/4 cup California or New Mexico Chilies (powder) ground
1 tablespoon cumin ground
1 teaspoon cayenne (or 2 teasp) ground
2 teaspoons dried oregano ground
2 teaspoons onion powder
1 teaspoon garlic powder
mix well, store in tightly sealed shaker bottle.

2 1/2 tablespoons paprika
1 tablespoon coriander ground
1 tablespoon cumin ground
3/4 teaspoon pepper ground
1/2 teaspoon cinnamon ground
1/2 teaspoon ginger ground
1/2 teaspoon tumeric ground
1/4 teaspoon cayenne

mix all well to blend, store in tightly sealed shaker bottle.

5 tablespoons sugar
1/2 teaspoon cinnamon ground
1/2 teaspoon nutmeg ground
1 1/4 teaspoons ginger ground
1/2 teaspoon cardamom ground
1/2 teaspoon coriander ground
mix all together and store in tightly sealed shaker bottle
Serving Ideas: sprinkle on toast, pudding, fruit, muffins.

5 tbs. of Lemon Pepper
3 tbs. of Oregano
1/8 tsp. of garlic
Mix thoroughly and store in sealed container.
Dredge chicken/meat in mixture and put on grill.

1/4 Cup Celery Salt
1/4 Cup Ground Black Pepper
1/4 Cup White Pepper
1/4 Cup Brown Sugar
2 Tablespoons Garlic Powder
1 Tablespoon Cayenne
1 Tablespoon Dried Thyme
2 Teaspoons Dried Sage

Mix the spices thoroughly in a bowl.
Store covered in a cool, dark pantry.
Yield: About 1 1/4 cups.
Pair it with pork ribs or shoulder, or try it
with a meaty fish, such as snapper or redfish.

4 Cinnamon sticks (3-inch)
1/4 c Whole cloves
1/4 c Whole allspice
Cheesecloth,double-thickness
In a folded kitchen towel, coarsely crush cinnamon sticks
with a rolling pin. In a small bowl, combine crushed cinnamon sticks, cloves,
and allspice; stir to blend well. Cut eight 4-inch squares of cheesecloth.
Place one level tablespoon of spice mixture in the center of each square;
bring corners together and tie with string to make a bag.
Store in airtight container in a cool, dark place.
To use: Add one spice bag to each quart of apple juice, cider,
or red wine (or use 2 bags for a more robust flavor). Heat beverage;
simmer 15 minutes. Remove spice bag. Serve beverage in individual mugs with
a cinnamon stick as a stirrer. Sweeten to taste.
Note: To use as gifts--arrange bags in a covered decorative tin
and tie with a ribbon, or enclose the spices in a plastic bag
and tie to a bundle of long cinnamon sticks, a cider jug,
or a bottle of red wine. Include a recipe card with directions for use.
Makes 1/2 cup spice mixture, which is enough for 8 bags.

LEMON PEPPER SEASONING

Lemon pepper adds a piquant flavor when used on grilled meats.
1 cup ground black pepper
1/3 cup dried lemon peel
3 Tbsp. coriander seeds
1/4 cup dried minced onion
1/4 cup dried thyme leaves
Stir all the ingredients together and store in airtight jars.

Attach this to the Jar

GRILLED LEMON CHICKEN
Serves 4
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 tsp. Lemon Pepper Seasoning Mix
6 chicken cutlets
Preheat the broiler BBQ grill.
In a low, flat dish stir together the lemon juice, oil and Lemon Pepper Seasoning Mix.
Add the chicken breasts, and marinate in the refrigerator for 30 to 45 minutes.
Grill over hot coals or broil for 4 minutes on each side, or until done.
Serve hot or at room temperature.

GOURMET POULTRY BLEND

Goes with fish and lamb as well.
Yield: 2 Tbsp
1 Tbsp rosemary, crumbled
1 tsp savoury, crumbled
1 tsp dry mustard
1/2 tsp thyme, crumbled
1/2 tsp paprika
1/2 tsp allspice
Combine all ingredients.
Store in an airtight jar in a cool dry place.

TABLE SEASONING

Use in place of salt on cooked food.
Yield: 1/4 cup
1 Tbsp onion powder
1-1/2 tsp dry mustard
1-1/2 tsp basil
1/2 tsp celery seed, crushed
1/2 tsp paprika
1/2 tsp chili powder
Combine all ingredients.
Store in an airtight jar in a cool dry place.

TACO SEASONING

If your recipe calls for taco seasoning and you don't have
a package handy, use this easy-to-make substitute.
Spoon 1 tablespoon of minced dried onions in a small bowl or cup.
Add 2 teaspoons of chili powder.
Add 1 1/2 teaspoons of salt.
Add 1 teaspoon of garlic powder.
Add 1 teaspoon of cornstarch.
Add 1 teaspoon of ground cumin.
Add 1/2 to 1 teaspoon cayenne pepper or hot paprika.
Stir to blend.
Makes the equivalent of a 1 1/4-ounce package of taco seasoning mix.
Tips: Not just for tacos. You can use taco seasoning
to spice up meatloaf, burgers, tomato sauce, casseroles, and dips.

BAY SEAFOOD SEASONING

1 tablespoon ground bay leaves
2 1/2 teaspoons celery salt
1 1/2 teaspoons dry mustard
1 1/2 teaspoons black pepper
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon red pepper
1/4 teaspoon ground mace (optional)
1/4 teaspoon ground cardamon (opt.)
Combine all ingredients; store in an airtight container.
Use with seafood or chicken. Yield: 1/4 cup. Store herb
containers in a dark, cool, dry place up to six months.
Because heat weakens spice flavors, avoid displaying seasonings
on open racks above or near cook tops or ovens.
Store seldom-used seasonings in the freezer to maintain freshness.

ITALIAN DRESSING MIX

Recipe By : Shena Website : http://www.kitchenmixes.com
Serves/Makes : 1 cup prepared
Categories : Salad Dressing Mixes
1 teaspoon dried minced onion
1tablespoon dried parsley leaves -- crushed
1/4teaspoon ground oregano
1/2teaspoon dried sweet basil leaves -- crushed
1/4teaspoon ground thyme or marjoram
1/2teaspoon celery seeds
1/4teaspoon garlic powder
2 tablespoons grated Parmesan cheese
1 1/2teaspoons granulated sugar
1/8teaspoon salt
1 pinch pepper
Combine all ingredients in a small bowl, stirring until
evenly distributed. Wrap airtight in heavy duty aluminum
foil and label. Store in a cool, dry place. Use within
six months. Yield: 1 package (4 tablespoons).
To Prepare:
1 package (4 tablespoons) Italian Dressing Mix
1/3 cup red wine vinegar
3/4 cup vegetable oil
Put all ingredients into a bowl, cruet, or pint jar and stir
or shake until well blended. Cover and refrigerate 30 minutes
before serving. Yield: about 1 cup of dressing.

Here's a cute poem you could attach to your gift:
A Gift for You...
Here is a gift that's just for you
It didn't cost a penny
I checked my pockets for some coins
But I could not find any
So then I worked to make a gift
It wasn't hard to do
I made it with my own two hands,
With love from me to you!

BIRD TREATS

DOGGIE TREATS

CAT TREATS

COFFEE CREAMERS, COFFEES & CAKE IN A COFFEE CUP

DIPS & SOUPS

BATH & HOME GIFTS IN A JAR

GIFT BASKETS

INDEX

This is where I got the graphics for this page.

my Dreambook! my Dreambook!