Holiday Mix and Gift Recipes
By Deborah Taylor-Hough
Looking for ways to save money at the holiday season?
How about giving gifts specially made in your kitchen?
My kids' 4-H Club made several of these gift items for
a holiday project a few years ago.
The following recipes are for various mixes that you can
give for special treats, and even for whole meals. Just
nestle all the ingredients that go together in a basket,
and decorate! Maybe include a small kitchen utensil, a
dish towel, or a festive ornament.
For the following mix gifts, include a typed, handwritten
or calligraphied label with preparation instructions.
Winter Solstice Tea Mix
2 cups Tang or other orange-flavored drink mix
2 cups sugar
1/2 cup instant tea
1 3oz. packet lemonade mix
1/2 tsp. cinnamon
1/2 tsp. cloves
Label: Put 1 to 2 teaspoons into a cup or mug. Fill with
boiling water and stir for a wonderful Winter's day treat.
Corn Bread Mix
1 cup flour
1 cup corn meal
1 tsp. salt
1/3 cup dry milk powder
1 Tbsp. baking powder
Sift ingredients together and put into a bag.
Label: Put dry ingredients into mixing bowl. In small bowl,
combine 1 cup water, 1 egg, and 1/3 cup oil. Stir into dry
ingredients and mix well. Pour into a well-buttered pie plate.
Bake at 425 degrees for 25 minutes, or until golden.
Chili
3 cups dried beans (pink, red, or kidney -- sorted). Put into
a jar or large bag.
3 Tbsp. mild chili powder
2 Tbsp. dehydrated onions
1 Tbsp. granulated garlic
1 tsp. oregano
2 tsp. salt
1/2 tsp. cayenne pepper (optional)
Combine spices and put into a small bag.
Include in your gift basket:
1 8oz. can tomato sauce
2 14oz. cans diced tomatoes in juice
Label: Wash beans. Put into pot with spices. Cook until
done, about 1 to 1 1/2 hours. Meanwhile, brown 1 lb.
ground beef (if desired), and drain. Add meat to the beans
with the tomatoes and sauce. Simmer to blend flavors.
Serve with Chili Corn Bread, if desired.
For: Chili Corn Bread
Include in the package with the Corn Bread Mix, 1 small
can whole kernel corn and 1 small can diced green chilis
(not the hot kind). Stir the well-drained corn and chilis
into the corn bread just before baking. Bake in a well-
buttered 8" square pan at 425 degrees for 25 minutes.
Vegetarian Black Bean Chili
3 cup black beans, sorted -- put in jar or bag.
3 Tbsp. dehydrated onion
3 Tbsp. granulated garlic
1 tsp. crushed oregano
2 tsp. salt
1/4 to 1/2 tsp. cayenne pepper (do not omit)
Combine spices in a small bag.
1 1/2 cups white rice in a seperate package.
Label: Wash beans. Put in pot with seasonings. Add 1
Tbsp. olive oil and cover beans with 2" water. Bring to
boil and simmer until very well done (about 2 hours).
Beans should be very soft. Add water as needed to keep
beans from sticking. There should be some liquid left on
beans when done. To cook rice, put 3 cup water and 1
tsp salt into a pot and when it boils, add rice. Lower heat,
cover and steam for 20 minutes. Serve about 1/2 cup rice
in bowl, and put beans on the top. Sprinkle with minced
cilantro, finely chopped green onion, and a squeeze of
lime juice. This is very healthy. It has almost no fat,
and is mainly from the bottom of the food pyramid.
Cajun Red Beans and Rice
3 cups red beans, sorted -- put into jar or bag.
1/4 cup dehydrated onion
2 Tbsp. granulated garlic
1/4 cup dehydrated celery (optional)
1/4 to 1/2 tsp. cayenne pepper (do not omit)
2 tsp. salt
Combine seasonings in a small bag.
1 1/2 cups white rice in a seperate packet.
Label: Wash beans, put into pot with spices and 1/2 to
1 lb. pork neck bones, smoked. Cook until beans are
well done and meat falls from bones. Take out bones,
and shred meat into small pieces. Serve in large bowl
with cooked white rice on bottom. Garnish with finely
minced green onion, and pass bottle of hot sauce. To
cook rice: Bring 3 cup water and 1 tsp. salt to boil. Add
rice, cover and steam for 20 minutes.
Serve this dish with Cornmeal Pancakes. Use Corn Bread
Mix, but add 1 1/2 cups water instead of just 1 cup. Make
small, thick pancakes in a greased skillet, and serve with
the beans and rice.
Copyright 2002 Deborah Taylor-Hough
Used with permission. All rights reserved.
About the Author
Deborah Taylor-Hough (wife and mother of three) is the
author of the bestselling book, 'Frozen Assets: How to
cook for a day and eat for a month' and the new book,
'Frugal Living For Dummies(r)' (Wiley, 2003). You can
subscribe to her newest free newsletter by Clicking Here to send an email. Visit Debi's Website
