Tuna Noodle Casserole

1 (6 1/2 ounce) can of your choice Tuna Fish
1 (10 1/2 ounce can of cream of celery or cream of mushroom soup


1 cup whole milk
1 cup bread crumbs
8 oz. egg noodles


Cook noodles in salted water; drain and set aside.
Place tuna in a bowl and lightly separate. Stir in soup and milk. 
Mix well with 3/4 cup of the bread crumbs. Stir in noodles.
Put in a greased baking dish. Sprinkle the remaining crumbs on top.


Bake at 375° F. for thirty minutes.


Note: Stir in leftover veggies if you like or frozen peas.

Italian Ice

1 envelope unflavored gelatin (recommended brand: Knox)
2 cups sugar
3 1/2 cups water
3/4 cup fresh squeezed lemon juice
1 Tbsp grated lemon rind


1. Combine gelatin, sugar and water in a medium-size saucepan. Stir over low heat until sugar and gelatin are dissolved, about 5 minutes. Remove from heat; stir in lemon juice and rind, cool.
2. Pour mixture into a large bowl or 13x9x2-inch pan and freeze overnight.
3. Break up frozen mixture; beat in a chilled large bowl with electric mixer until fluffy.
4. Spoon into freezer containers, cover and freeze until firm. To serve, scrape across ice with a large spoon and serve.

Apple Pancakes

Ingredients:
1 cup flour -- sifted 
1 teaspoon baking powder 
1/8 teaspoon salt 
1/4 teaspoon cinnamon 
1/8 teaspoon cloves 
3 tablespoons butter 
1 egg 
1/3 cup milk 
2 tablespoons powdered milk 
1/2 cup applesauce 


Cooking Directions:


Mix together flour, baking powder, salt, cinnamon and cloves. Cut 
butter into flour mixture. In a small bowl, beat together egg, milk, 
powdered milk and apple sauce. Combine flour mixture with egg mixture 
until well mixed. Bake on hot griddle. Serve with butter and syrup or 
fruit. 

Serving Size: 2

Chicken Noodle Soup Mix in a Jar

Place following ingredients into an airtight jar:


1 cup uncooked fine egg noodles 
1 1/2 tablespoons chicken-flavored bouillon 
1/2 teaspoon ground black pepper 
1/4 teaspoon dried whole thyme 
1/8 teaspoon celery seeds 
1/8 teaspoon garlic powder 
1 bay leaf


Attach this recipe to the jar:


Chicken Noodle Soup


Entire contents of soup mix from the jar 
8 cups water 
2 carrots, diced 
2 stalks celery, diced 
1/4 cup minced onion 
3 cups cooked diced chicken


Empty the soup mix from the jar and the water into a large stockpot. Add the carrots, celery, and onion and bring to a boil. Cover and reduce to a simmer. Simmer for 15 minutes.


Remove the bay leaf. Stir in the chicken and simmer an additional 5 minutes.

Potato Soup Mix in a Jar

1 3/4 cups instant mashed potatoes 
1 1/2 cups dried milk 
2 tablespoons instant chicken bouillon 
2 teaspoons dried minced onion 
1 teaspoon dried parsley 
1/4 teaspoon ground white pepper 
1/4 teaspoon dried thyme
1/8 teaspoon turmeric 
1 1/2 teaspoons seasoning salt 


Combine all ingredients in a bowl; mix well. Put ingredients in a 1-quart jar.


On gift tag write: Place 1/2 cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.

Olive Garden Italian Salad Dressing 2

1/4 cup white or red wine vinegar (more or less, to taste)
1/3 cup water
1/3 cup vegetable oil or olive oil
1/4 cup light corn syrup
2 1/2 tablespoons grated Romano cheese
2 tablespoons dry pectin (used to thicken jelly)
2 tablespoons beaten egg or egg substitue
1 1/4 tsp. salt
1 tsp. lemon juice
1/2 teaspoons minced fresh garlic or 1 tsp. garlic powder
1/4 teaspoons dried parsley flakes
pinch of oregano
pinch of crushed red pepper flakes, or to taste


Combine all of the ingredients with a mixer on medium speed for 30 seconds -Or- in a blender on low speed for 30 seconds -Or- use a wand mixer on low speed for 30 seconds. Chill at least 1 hour.

Cajun Spice Seasoning Mix in a Jar

3/4 cup salt 
1/4 cup ground cayenne pepper 
2 tablespoons ground white pepper 
2 tablespoons ground black pepper 
2 tablespoons paprika 
2 tablespoons onion powder 
2 tablespoons garlic powder


Hold a pint canning jar at an angle, and add ingredients to create a "sand art" look. The salt and cayenne may be divided into smaller portions and used to separate other spices.

Doggy Biscuits Mix in a Jar

1 quart wide-mouth canning jar 
1 dog biscuit cookie cutter 
16 inches pretty ribbon 
1 large envelope, with a hole punched in the upper left hand corner
1 cup all-purpose unbleached flour 
1 cup whole wheat flour 
1/2 cup yellow cornmeal 
1/2 cup instant nonfat dry milk powder 
1 teaspoon brown or granulated sugar 
1/2 teaspoon garlic powder
Pinch of salt


Type baking instructions (see below) on a pretty piece of paper or card and tuck inside the envelope.


In a medium mixing bowl, combine: the flours, cornmeal, milk powder, sugar, garlic powder and salt. Using a funnel, pour dry ingredients into the jar. Close jar tightly. Tie dog biscuit cookie cutter and instruction card around the top of the card with a pretty ribbon.


Doggy Biscuits:


Position a rack in the center of the oven. Heat it to 250 degrees F.


Place Doggy Biscuits mix ingredients in a medium size bowl. Add 1 large egg, 1/2 cup shredded sharp Cheddar cheese, 1/4 cup grated Parmesan cheese, and 1/4 to 1/2 cup (or more) hot chicken broth, beef broth or very hot water. Make a dough that is very heavy, but not sticky. Add more flour or water, 1 teaspoon at a time if dough is too moist (use flour) or too dry (use hot water). Turn out dough onto a floured pastry cloth and knead 8 to 10 times until elastic. Let dough rest for 5 minutes.


Roll out dough 1/2 of an inch thick and cut with a dog-bone shaped cutter. Place cookies close together as they will not spread. Bake for 1 hour.


Rotate the baking trays in the oven (turn tray around 180 degrees F), and bake them another half hour. Cool the cookies in the pan for 1 minute, then transfer to a wire cake rack to cool completely.

Chewy Brownie Mix In A Jar

1 2/3 cups granulated sugar
3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
chopped nuts


LAYER ingredients in order listed above in 1-quart jar, pressing firmly after adding each ingredient. Be sure to wipe out inside of jar with paper towel after adding cocoa. Seal with lid and decorate with fabric and ribbon.


Attach the following recipe:


Chewy Brownies


PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan. Pour brownie mix into large mixer bowl; stir. Add 3/4 cup (1 1/2 sticks) melted butter or margarine, 2 large eggs, 2 tablespoons water and 2 teaspoons vanilla extract; stir well. Spread into prepared baking pan. Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Dust with powdered sugar.


Makes 2 dozen brownies.

Apple Muffin Mix in a Jar

2 cups self-rising flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped dried apple


Combine and store in an airtight container. Attach the following recipe to the jar:


Apple Muffins
Contents of jar
1 egg
3/4 cup milk
1/4 cup vegetable oil


Heat oven to 400 degrees F. Turn jar contents into medium bowl. Add remaining ingredients, stirring just until moistened. Fill greased muffin cups 3/4 full. Bake for 15 to 18 minutes, or until golden brown.

Texas Cornbread Mix in a Jar

12 wide-mouth pint (2-cup) canning jars with lids and rings 
1/2 yard print cotton fabric 
6 yards craft ribbon (for jars) 


For 1 jar
1 cup yellow cornmeal 
1 cup sifted flour 
1/4 cup granulated sugar 
1/2 teaspoon salt 
4 teaspoons baking powder


For 12 jars
12 cups yellow cornmeal 
12 cups sifted flour 
3 cups granulated sugar 
3 tablespoons salt 
16 tablespoons baking powder


In a large bowl, thoroughly mix all dry ingredients.


To package in jars: Wash, rinse and thoroughly dry canning jars, lids and bands.


Pre-mix ingredients thoroughly before filling wide-mouth pint canning jars with 2 cups each of the finished mix. Layering ingredients for this recipe will require larger jars.


Place two cups Texas cornbread mix in each wide-mouth pint canning jar.


Cut twelve 7-inch circles from cotton fabric. Top each jar with fabric circle, and tie with ribbon.


Attach the following instructions on a gift tag:
Texas Cornbread
1 container (2 cups) Texas Cornbread Mix 
1 egg 
1 cup milk 
1/4 cup soft shortening (Crisco)


Heat oven to 425 degrees F. Grease one 8-inch square pan, or 8-inch cast iron skillet, or cast iron cornbread mold.


Place cornbread mix into bowl, mix thoroughly. Add egg, milk and shortening. Hand-beat until smooth, about one minute. DO NOT OVERBEAT! 


Bake for 20 to 25 minutes for pan or skillet, 15 to 20 minutes for cornbread mold.

Ben and Jerry's Orange Cream Dream Ice Cream

INGREDIENTS:
1/3 cup frozen orange juice concentrate, thawed
2 teaspoons vanilla extract
2 cups heavy or whipping cream
3/4 cup sugar
2/3 cup half and half


DIRECTIONS:
Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour the half and half and whisk to blend. Add the juice concentrate and vanilla and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Stove Top Stuffing

The seasoning mix:
1/2 tsp each ground sage, dried savory and poultry seasoning
1 tsp instant chicken bouillon granules
1 Tbsp dried chopped celery
2 tsp dried minced onion
2 tsp dried parsley leaves, crushed
1/8 tsp ground pepper


The stuffing:
1 1/4 cups water
3 Tbsp butter or margarine
1 package Stuffing Seasoning Mix (recipe above)
4 cups partially dried 1/2″ bread cubes


Instructions
If desired, store mix these ingredients together and store for up to 6 months. Cut a 6″ square of heavy duty foil. Place all the ingredients in center of foil. Fold the foil to make an airtight package.
Label with date and contents. Store in a cool, dry place.
To make the stuffing, in a medium saucepan, combine water, butter or margarine and Stuffing Seasoning Mix. Bring to a boil over medium high heat.
Reduce the heat to medium, simmer for about 5 minutes. Stir in the bread cubes. Cook for 1 to 2 minutes until the liquid is absorbed, stirring constantly.
Cover; remove from heat. Let stand for 5 minutes before serving.


Notes
Whole Wheat Stuffing: Substitute 2 cups partially dried whole wheat bread pieces for half of the bread cubes. 
Cornbread Stuffing: Use 3 cups crumbled cornbread for bread cubes. 
Nut Stuffing: Add 1/4 cup walnuts or diced water chestnuts.

Cracker Barrel’s Hash Browns Casserole

Ingredients
2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter, melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper


Directions
1. Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
2. Mix the above ingredients together, separate the cheese so you have enough left to garnish the top. Place in prepared pan and bake for 45 minutes; remove from the oven and garnish the top with the remaining cheese. Then place back in the oven and bake until brown on top.

Boston Market Macaroni & Cheese

3 cup dry spiral shaped pasta – cooked al dente, drained
2/3 cup Milk
1 lb Velveeta cheese – cubed small
1/4 teaspoon dry mustard powder
1/2 teaspoon ground turmeric
Salt and pepper to taste


In a double boiler over gently simmering water, add milk, cheese, mustard powder, turmeric, salt and pepper in that order. Stir with whisk until melted and smooth. Mix pasta into hot cheese mixture until combined.


6 servings