Special
2 1/2 Tbs. paprika
2 Tbs. salt
2 Tbs. garlic powder
1 Tbs. black pepper
1 Tbs. onion powder
1 Tbs. cayenne pepper
1 Tbs. dried oregano
1 Tbs. dried thyme
Lynn's Cajun Blend for vegetables, meats, fish, and rice Yield about 2/3 cups
2 Tbs. paprika
2 Tbs. garlic powder
2 Tbs. black pepper
1 Tbs. ground bay leaf
1 Tbs. cayenne pepper
1 Tbs. ground oregano
1 Tbs. onion powder
1 Tbs. ground thyme
Emeril's Southwest Spice Yield about 1/2 cup
2 Tbs. chili powder
2 Tbs. paprika
1 Tbs. dried oregano
1 Tbs. ground coriander
1 Tbs. garlic powder
1 Tbs. salt
2 tsp. ground cumin
1 tsp. cayenne
1 tsp. crushed red pepper
1 tsp. black pepper
Lynn's Southwest Blend for chili, soups, meats, and vegetables Yield about 1 cup
3 Tbs. ground pasilla chili
3 Tbs. ground New Mexico chili
3 Tbs. garlic powder
3 Tbs. onion powder
2 Tbs. black pepper
1 Tbs. ground oregano
1 Tbs. ground bay leaf
1 Tbs. ground cumin
Iris Seasoning for beef, pork, or lamb Yield about 1 1/2 cups
7 Tbs. coarse black pepper
6 Tbs. salt
4 Tbs. paprika
3 Tbs. curry powder
2 Tbs. garlic powder
1 Tbs. ground marjoram
1 Tbs. ground oregano
Lynn's Barbecue Pepper Rub for beef, pork, or chicken Yield about 3 1/4 cups
1 C ground pasilla chili
1 C paprika
1/2 C salt
1/2 C black pepper
1/4 C garlic powder
Lynn's Bean Seasoning for dry beans, soups and vegetables Yield about 2 1/2 cups
1/2 C salt
1/2 C dried parsley
6 Tbs. garlic powder
6 Tbs. onion powder
1/4 C sugar
2 Tbs. black pepper
2 Tbs. ground bay leaf
2 Tbs. ground thyme
2 Tbs. sweet basil
Lynn's Italian Blend for soups and sauces Yield about 1 1/2 cups
1/4 C dry oregano
1/4 C dry marjoram
1/4 C dry thyme
1/4 C dry rosemary
1/4 C dry sweet basil
1/4 C dry summer savory
Lynn's Swedish Blend for fish Yield about 3/4 cup
1/4 C dill
1/4 C salt
2 Tbs. onion powder
1 Tbs. garlic powder
1 Tbs. white pepper
Herbs de Provence for meats, vegetables, soups, and sauces Yield about 1 cup
2 Tbs lavender (health food store)
2 Tbs summer savory
2 Tbs rosemary
2 Tbs thyme
2 Tbs basil
2 Tbs oregano
2 Tbs marjoram
2 Tbs fennel
Some of these beans are a tad pricey, especially the fancier ones that you have to get from the health food store. Overall it's worth the effort to look for them though because it makes the mix so much more colorful in a glass container which is important if you're making them as a gift.
Poverty Bean Soup Mix
Mix together as few as 6 different kinds of beans or as many as you want. Be sure to include lentils, barley and green split peas.
Anasazi beans
Baby limas
Barley
Black eye peas
Cranberry beans
Garbanzo beans
Great northern beans
green split peas
Large limas
Lentils
Pink beans
Pink kidney beans
Pinto beans
Red beans
Red lentils
Red kidney beans
Small white Bean
Soldier beans
Yellow split peas
Yellow eye beans
Soak 2 cups of beans overnight, drain. Cover with fresh water, add 1 to 2 Tbs. of bean seasoning and cook until tender.
These beans really do make a great gift. Put them in a plain canning jar. Tie the seasoning up in a little square of saran wrap and place on top of the beans. Cut a circle out of calico fabric about an inch larger all around that the top of the jar, place it over the lid and tie it with a pretty ribbon. be Sure to include the cooking instructions.
Rice Pilaf Mix
1 1/2 C barley
1 1/2 C brown rice
1 C white rice, an aromatic type is best like jasmine or basmati
1 C bulgar wheat
1/2 C wild rice
1/2 C red rice
To make 4 - 6 servings:
1 C pilaf mix
3 C broth
1 C chopped mushrooms
1/2 C diced onion
1 Tbs. dried vegetable flakes
1 tsp. bean seasoning
1 tsp. tarragon
Simmer all ingredients over low heat about 40 minutes or until liquid is absorbed.
Raspberry Vinegar
1 C raspberries
2 C rice vinegar
Tarragon Vinegar
1/2 C chopped fresh tarragon
2 C white vinegar
Onion and Garlic Vinegar
1/2 C chopped onion
6 -8 cloves of garlic, halved
2 C white or cider vinegar
Chive Vinegar
1/2 C chopped chives
2 C rice vinegar
Hot pepper
4 - 8 small dried red peppers
2 C white or cider vinegar
Salad Herb Vinegar 1 C assorted chopped fresh herbs - basil, thyme, oregano, rosemary or 1/2 C of a chopped single herb
2 C white vinegar
To make:
Place the flavoring agent in a clean quart jar. Bring the vinegar to a boil, pour over flavoring agent, let cool, cap and refrigerate 2 weeks. Strain and test for flavor intensity. Repeat process if needed for a stronger flavor. Store in refrigerator.
Russian Tea Mix use 1 - 2 Tbs. for each cup of water Yield 2 1/2 cups
1/2 C powdered instant tea
1 Cup dry lemonade mix
1 C Tang
1/2 tsp. ground cloves
1 heaping tsp. ground cinnamon
Gracious Tea Mix use 1 -2 Tbs. for each cup of water Yield 4 1/2 cups
2 C Tang
1 C sugar (optional)
1 C powdered instant tea
1/2 C dry lemonade mix
1 package unsweetened cherry Kool-aid
2 tsp. ground cinnamon
1 tsp. ground nutmeg
Late Night Coffee Mix Use 1 Tbs. for each cup of water Yield 1 1/2 cups
2/3 C powdered nondairy coffee creamer
1/3 C instant coffee
1/3 C sugar (optional)
1 tsp. ground cinnamon
1 tsp. ground cardamom
Raspberry Cocoa Mix use 2 Tbs. for each cup of water Yield 3 cups
3 C hot cocoa mix
1 package unsweetened raspberry Kool-aid
Orange Cocoa Mix use 2 Tbs. for each cup of water Yield 3 cups
3 C hot cocoa mix
1 package unsweetened orange Kool-aid
Stan's Polish Whiskey
4 C 100 proof vodka
2 C boiling water
1 C sugar
6 whole cloves
2 cinnamon sticks
Melt sugar until brown being careful not to let it scorch. Add water, stir until sugar is dissolved. Bring to a boil, add spices. Steep for 30 minutes to an hour then remove the spices. Add the vodka. Pour into a clean bottle and store two weeks before drinking.
Blueberry Wine
1 bottle dry white wine
3 C unsweetened, frozen blueberries, thawed
1/4 C sugar (optional for a sweet wine)
Combine. Store in refrigerator at least three days. Strain before serving
Mint Cordial
1 14oz can sweetened condensed milk
1 1/2 C whipping cream
1 1/2 C peppermint snapps
2 tsp. vanilla
Combine until smooth. Store in refrigerator in an airtight container. Shake well before serving.
Kahlua
1/4 C powdered instant coffee
3/4 C sugar
1 C water
2 C 100 proof vodka
Dissolve coffee and sugar in water until smooth. Let cool. Add vodka. Pour in a clean bottle, store 2 weeks before serving.
Larry's Margaritas
Recipe 1
1 small can limeade
1 small can tequila
1/2 small can triple sec
Recipe 2
1/2 C Rose's lime juice
1/2 C tequila
1/4 C triple sec
For plain margaritas: Mix well.
For frozen margaritas: Process in a blender with crushed ice until thick.
Serve either type in a glass with a salted rim.
Ben's Strawberry Daiquiris
1 small can lemonade
1 box frozen strawberries
1 small can rum
Process in a blender with crushed ice until thick.
Cranberry Margaritas
1 1/4 C cranberry juice cocktail
1/2 C sugar
1 1/2 C fresh cranberries
3/4 C lime juice
1 C tequila
1/2 C triple sec
Pour 1/4 cup of the cranberry juice into a pie plate. Pour the sugar on a plate. Dip the rims of 4 - 6 margarita glasses first into the juice then the sugar. Set glasses aside. Throw all the ingredients including the juice and sugar used for dipping into a blender. Process until smooth. Pour half the cranberry mixture into another container and set aside. Process the mixture, adding ice until thick.
Lynn's Beef Jerky
Marinade 1
2 C Worcestershire
2 C soy sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. liquid smoke
Marinade 2
1 1/2 C Worcestershire
1 1/2 C teriyaki sauce
1 C soy sauce
1/2 tsp. garlic powder
1 tsp. Tabasco sauce
3 - 4 lb. of London broil at least 1 1/4 inch thick - Trim all excess fat and slice evenly into slices 1/4 inch to 3/16 inch thick. Pound with the flat side of a mallet if needed to get slices uniformly thick. Soak in marinade 1 to 4 hours - the longer it soaks the stronger the flavor. Mix well 3 or 4 times during marinating.
Line the bottom of the oven with foil being sure to leave the holes uncovered.
Remove the meat from the marinade and blot off excess with a paper towel. Either place across the oven rack or on a piece of hardware cloth cut to fit the rack. Do not overlap the pieces. Sprinkle sparingly with black pepper or crushed red pepper.
If the meat sweats off too much marinade onto the foil and it starts to burn, replace the foil.
Turn oven on to 400 degrees exactly 2 minutes, then turn off heat. Wait 30 minutes, turn oven on to 400 degrees for exactly 1 minute, then turn off heat. Wait 30 minutes. Repeat turning the oven on for 1 minute, then off and waiting 30 minutes 4 more times. Leave the meat overnight in the oven with just the pilot. Store in zip lock bags.
Of course you could always use a dehydrator if you have one, but that seems almost like cheating.
Spirited Mint Chocolate Blocks
Mint Layer
4 envelopes unflavored Knox gelatin
1/3 C cold water
1 1/3 C boiling water
2 C vanilla ice cream, softened
1/3 C green Creme de Menthe liqueur
2 Tbs. sugar
In a large bowl sprinkle gelatin over the cold water. Let soften one minute. Add boiling water and sugar and stir until gelatin is dissolved. Beat in remaining ingredients. Pour into 13x 9 inch baking pan.
Chocolate layer
2 envelopes unflavored Knox gelatin
1/2 cup cold water
1 C boiling water
1/2 C Creme de Cacao liqueur
1 package instant chocolate pudding
1 C vanilla ice cream, softened
In a large bowl sprinkle gelatin over the cold water. Let soften one minute. Add boiling water and stir until gelatin is dissolved. Beat in remaining ingredients. Pour over mint layer. Chill until firm. Cut into 1 inch squares.
Baechu Kimchee
1 head napa cabbage, coarsely chopped
4 Tbs. coarse salt
Combine in a large bowl and let set 2 - 3 hours. Rinse, drain, and place in a large mixing bowl.
Add:
6 green onions, split lengthwise and cut in 3 inch pieces
2 green onions, sliced
4 cloves garlic, minced
1 Tbs. minced ginger
1 tsp. to 1 Tbs. red pepper
2 Tbs. fish sauce or soy sauce
3 Tbs. hot water
Mix well. Pack in a clean glass jar and set in a cool place 24 hours then refrigerate up to 10 days until the pickle reaches the desired flavor.
Cucumber Kimchee
4 pickling cucumbers, halved lengthwise and cut into 1 inch chunks
3 Tbs. coarse salt
Salt cucumber pieces and set aside 2 - 3 hours. Rinse, drain and place in a large mixing bowl.
Add:
3 green onions, sliced
3 cloves garlic, minced
1 Tbs. minced ginger
1 tsp. to 1 Tbs. red pepper
2 Tbs. soy sauce
3 Tbs. hot water
Mix well. Pack in a clean glass jar and set aside at least 24 hours before serving.
Pickled Eggs
Get a big clean glass jar and begin saving the brine from dill pickles, peppers and pepperoncini until you have at least 3 cups. Hard boil two dozen eggs. Cool them then peel them. Pour the brine in a pot and heat to boiling. Fill the jar with the eggs, add 4 or more cloves of garlic and a couple small dried red peppers (optional), cover the eggs with the hot brine. Cool, cover with the lid and refrigerate. In about two weeks the eggs will be ready.
Morrocan lemons are used as a condiment or a flavoring agent. I like them finely diced as a garnish on spinach dishes. They add a particularly bright note to spinach and bacon salad. They traditionally take weeks to make but freezing gives them a headstart.
Morrocan Lemons
6 lemons, quartered then frozen overnight
4 Tbs. coarse salt
Place the lemons in a glass jar, sprinkle with salt. Cover Leave at room temperature ten days to ferment. Store in the refrigerator.
Morrocan Limes
6 limes, quartered then frozen overnight
3 Tbs. coarse salt
Place the lemons in a glass jar, sprinkle with salt. Cover Leave at room temperature ten days to ferment. Store in the refrigerator.
David's Version of Morrocan Lemons
Cut a lemon in quarters from the blossom end to the stem end leaving a small portion uncut so the quarters hold together, sprinkle the inside with coarse salt. Fill a quart canning jar with these lemons. Cover them with lemon juice add 1 Tbs. more coarse salt. Close the lid and set aside for three weeks, four is even better. Rotate from the bottom to the lid or the lid to the bottom everyday.
Appetizers| Beans and Pilafs| Breads and Quick Breads
Main Dishes
Beef| Eggs| Fish| Pasta| Pork| Poultry
Salsas, Sauces, and Marinades
Salads| Soup| Special| Desserts| Vegetables
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