This is far less expensive than store bought and it makes a nice gift!



15 unflavored croutons or saltines, fine crushed
2 cups minced parsley flakes, crushed
1/2 cup instant minced onion
2 tablespoons dry dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder

1. Put crackers through blender on high speed until powdered.
2. Add parsley, minced onions, and dill weed.
3. Blend again until powdered.
4. Dump into bowl.
5. Stir in onion salt, garlic salt, onion powder, and garlic powder.
6. Put into container with tight-fitting lid.

* * * * *

To make the salad dressing:

1 tablespoon ranch dressing mix
1 cup mayonnaise
1 cup buttermilk

Blend until smooth, then chill for 1/2 hour.

This is a really nice gift, when put in a decorative jar!

1 (9 oz.) jar Tang
1/2 c. instant lemonade mix
1 1/2 c. sugar
1 c. instant tea
2 tsp. ground cinnamon
1 tsp. ground cloves

Mix well and stir in jar.

To make the tea:
Use 3 teaspoons to one cup of hot water. Will keep up to 8 months. Makes a nice gift too!

3 tbsp cornmeal
3 tbsp instant minced onion
1 tbsp chili powder
1/2 tsp each ground cumin, salt, and
dried oregano leaves, crushed
1/4 tsp garlic powder
1/4 - 1/2 tsp red pepper flakes
1 beef bouillon cube, crushed

In a bowl combine all ingredients; blend well.

TIP: Several batches of seasoning mix may be made at once. Measure 1/3 cup mix for each batch. A zipper-lock bag with small bow may be used as gift package, if you want to give this as a gift.

*Each batch is enough for 1 pound ground beef and 1 (15 ounce) can beans.

2 tsp instant minced onion
1 tsp chili powder
1/2 tsp crushed dried red pepper
1/4 tsp dried oregano
1 tsp salt
1/2 tsp cornstarch
1/2 tsp instant minced garlic
1/2 tsp ground cumin

Instructions:
The ingredients above make about 2 Tablespoons of taco seasoning - enough for 1 lb. ground beef, or 8 - 10 tacos. Increase the amounts in proportion to make more. Combine all ingredients in a small bowl and blend well. Store the seasoning mix in an airtight container in a cool, dry place. Will keep for 6 months.

To Prepare Taco Filling:
Brown 1 lb lean ground beef in a medium skillet over medium-high heat; drain off the grease. Add 1/2 cup water and 2 Tablespoons of the seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally.

Pickled Eggs

1 qt Water
1 qt Vinegar, white
2 Onions
1 jar Yellow waxed peppers
36 Eggs Hard boil eggs.

Slice onions very thinly. Combine water and vinegar in LARGE container (not plastic). Stir well. Peel eggs, and layer in jar with sliced onions and peppers. Cover jar and let marinate on counter. DO NOT REFRIGERATE. Eggs will get spicier the longer you leave them in marinade. Minimum time is about one week - maximum time is as long as you wish. When you don't want them to marinate any longer, remove them from jar and place in container without any liquid.

8 Eggs
1 pt White vinegar
1/4 oz Black peppercorns
1/4 oz Allspice berries
1/4 oz Root ginger, lightly bruised

Boil the eggs for l2 minutes. Cool in cold water, then shell. In a saucepan simmer the vinegar and spices together for 5 minutes. Place the eggs in a warmed sterilized jar and pour the hot vinegar mixture over, leaving in the spices. Cover and store in a cool dry place for about 2 weeks to allow the pickled eggs to mature.

12 eggs
1 onion, sliced into rings
1 cup distilled white vinegar
1 cup water
1/4 cup white sugar
10 cloves garlic, peeled

Place eggs in a medium saucepan and cover with cold
water. Bring water to a boil and immediately remove from
heat. Cover and let eggs stand in hot water for 10 to 12
minutes. Remove from hot water, cool and peel.
Place the eggs in a 1 quart jar with the onion rings.
In a medium saucepan, bring to a boil the vinegar,
water, sugar and garlic. Remove from heat and allow to cool
approximately 15 minutes.
Pour the vinegar mixture over the eggs and cover.
Refrigerate 1 week before serving.

1 lb Lean meat, thinly sliced (1/4 inch)
1 tsp Salt
1 tsp Ground ginger
1 tbsp Brown sugar
1/4 tsp Pepper
1/8 tsp Cayenne pepper
1 Crushed garlic clove
1/4 cup Pineapple juice
1/4 cup Soy sauce



In a small glass bowl, combine all
ingredients except meat. Stir to mix well. Place
meat 3-4 layers deep in a container, spooning sauce
mixture over each layer. Cover tightly and marinate
6-12 hours in the 'fridge, stirring occasionally and
keeping the mixture covered. Layout on trays, 24 to 36
hours in dehydrator. Can also be dehydrated in a very slow
oven (170 F) for 5-6 hours, until rubbery.

6 hard-cooked eggs
1/2 teaspoon mustard powder
1 1/2 teaspoons cornstarch
1 teaspoon white sugar
1/2 teaspoon ground turmeric
1 teaspoon salt
2 cups apple cider vinegar

Place the hard-cooked eggs into a 1 quart jar. In a
saucepan, stir together the mustard, cornstarch, sugar,
turmeric, and salt. Pour in just enough of the cider vinegar to
make a paste, then gradually stir in the rest. Bring the
mixture to a boil, stirring frequently. Pour into the jars
with the eggs.

16 Hard boiled eggs, cooled -and shelled.
1 c Beet juice 3 c Cider vinegar
1 tsp whole cloves
1 tsp allspice
1 tsp peppercorns
1/2" piece ginger root

Pack the eggs in 2 quart jars. Combine beet juice, vinegar, and spices in a saucepan and simmer 10 minutes. Pour over eggs, seal, let cool and chill. Refrigerate a few days to allow flavors to permeate the eggs. Small cooked beets may also be pickled along with the eggs.