People in the country don’t always have more time, but are often more flexible in the use of it. Gift mixes, whether for giving away or using, are a great way to save money and often you can use ingredients from the garden! Here are some starters:
MEXICAN SEASONING MIX
1/4 dried onion flakes
1/4 cup chili powder
1 1/2 tablespoons salt
1 1/2 tablespoons cornstarch
1 tablespoon ground cumin
1 tablespoon granulated garlic
1 tablespoon crushed red pepper
2 teaspoons beef-flavored bouillon granules
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried cilantro leaves
1. Combine all ingredients. Store in an airtight container.
Makes 3/4 cup.
DIRECTIONS FOR GIFT RECIPE CARD:
To make beef taco filling, brown 1 pound ground beef in a skillet over
medium heat, stirring to crumble; drain well. Stir in 1 cup water and 2
tablespoons Mexican Season Mix; bring to a boil, stirring occasionally.
Reduce heat, simmer, uncovered, 20 minutes. Serve in taco shells with
Two in One BBQ Sauce
16 C pureed seeded peeled plum tomatoes
2 C pureed onions
2 1/4 C pureed seeded green bell pepper
3 cloves garlic, finely chopped
2 Tbsp mustard seeds, crushed
1 Tbsp celery seeds
2 dried chili peppers, seeded and crushed
Stampede Style Sauce
3/4 C mild flavored or fancy molasses
3/4 C malt vinegar
1/3 C Worcestershire sauce
2 Tbsp chili powder
2 tsp ground black pepper
Sweet and Sour Sauce
1 Tbsp finely chopped gingerroot
3/4 C liquid honey
3/4 C cider vinegar
2 C canned crushed pineapple, with juice
To a large stainless steel saucepan, add half the tomato puree. Over
high heat, stirring frequently, bring to a full rolling boil. While
maintaining the boil, gradually add remaining puree. Cook over high
heat, stirring frequently until reduced by half, about 1 hour. Add
pureed green peppers and onions, garlic, mustard seeds, celery
seeds and chili peppers. Return to a boil over high heat. Reduce heat
to medium and boil gently, stirring frequently, until peppers and
onions are tender, about 10 minutes.
Divide mixture equally between two stainless steel saucepans. Add
ingredients for Stampede Style Sauce to one pan: ingredients for
Sweet and Sour Sauce to the other. Bring both mixtures to a boil over
high heat, stirring frequently, until mixtures are thickened to a
consistency of a thin commercial BBQ sauce, about 45 minutes.
Meanwhile, prepare canner, jars and lids. Ladle hot sauces into hot
jars, leaving 1/2″ headspace. Remove air bubbles and adjust
headspace, if necessary by adding more hot sauce. Wipe rim. Center
the lid on jar. Screw band down until resistance is met, then increase
to fingertip tight.
Place jars in canner, ensuring they are completely covered with water.
Bring to a boil and process for 20 minutes. Remove canner from heat.
Wait 5 minutes, then carefully remove jars, cool and store.
Makes: about 6 pint jars