Give a Kitchen Gift that’s Useful

With the economy in a bit of a slump and Christmas just around the corner, why not make some gifts this year? They don’t have to be fancy —just homemade and delicious. Use a tea towel to wrap them up and for merely pennies you have a wonderful present to give.

French Country Soup
4 qt. mason jars w/lids
1 lb. white navy beans
1 lb. Jacob’s Cattle beans
1 lb. lima beans
1 lb. pink kidney beans
1 cup barley
1 cup rice
1 cup minced (dry) onion

1 cup split peas
Beef or chicken bouillon powder

Salt, pepper, thyme, oregano, parsley, 4 bay leaves

Divide the ingredients evenly in the jars (down to the peas). A layer effect looks nice! Combine the bouillon powder and a quarter teaspoon of each spice and herb in a small Ziploc® bag. And include the following directions: “Cover the beans with water and soak them overnight. Then, cover ALL of the ingredients with water and boil. Reduce the heat to simmer and cook for one hour. Add more water if too thick. Any fresh vegetable can be added during the last half-hour. Serves four.”

Cookies in a Jar

1 lg. jar w/tight-fitting lid
1/2 cup granulated sugar
1/4 cup brown sugar
1 cup flour
3/4 t. salt
1/2 t. baking soda
1 (6 oz.) pkg. semi-sweet chocolate chips

Place all of the ingredients in a jar along with the following directions: Combine a half-cup of shortening (or one stick of butter) with one egg and one teaspoon of vanilla. Add the two sugars and beat until fluffy. Stir in the remaining ingredients from the jar and drop by spoonfuls two inches apart onto a greased cookie sheet. Bake for 10 to 12 minutes at 350 degrees. (Recipe can be doubled.) Makes two dozen cookies.

Whole Grain Baking Mix
2 cups flour
2 cups whole wheat flour
3/4 cups non-fat dry milk powder
1/2 cup quick-cooking rolled oats
1/2 cup cornmeal
3 T. baking powder
1 t. salt
1 cup shortening

Thoroughly combine the dry ingredients in a large bowl. Cut in the shortening evenly using a pastry blender. Store the mix in a tightly covered container for up to weeks at room temperature or for several months in the fridge. Makes three cups.

“Directions for pizza crust: soften one package of dry yeast in a half-cup of warm water. Stir in two and a quarter cups of the Whole Grain Baking Mix. Knead on a floured surface 25 times. Cover and allow to rise for 10 minutes. Roll out and top with your favorite pizza toppings. Bake for 15 minutes at 425 degrees or until the crust is golden.”

“Directions for biscuits: Combine until just moistened three cups of the Whole Grain Baking Mix and one cup of water. Drop by spoonfuls onto a greased baking sheet. Bake for 10 to 12 minutes at 425 degrees or until golden. Makes 16.”
Herbes de Provence
Make your own herb concoction with these:
Lavender
Rosemary
Savory
Thyme
Basil
Bay leaf
Fennel

Marjoram
Oregano or sage

Use one teaspoon of each ingredient, lavender through thyme, and then add a quarter-teaspoon of any or all of the rest on the list. Mix well. This will fill a “snack-size” Ziploc® bag. Great for soups, breads and chicken — baked or roasted.

Curry Powder
2 T. coriander seeds
1 t. mustard seeds
1 t. caraway seeds
1/2 t. fenugreek seeds
1/4 t. cumin
1/2 t. cinnamon
1/4 t. ground cloves
1/2 t. black peppercorns
3 sm. hot, dry chili peppers

*Add any of these options: ginger, nutmeg, paprika, thyme

Thoroughly blend all of the ingredients together in a blender. Sift to remove any seed pods. Makes four tablespoons of powder.