Safari Sauce

Safari Sauce

Makes about three 8-ounce jars.

1 (8 ounce) jar mango chutney
1 cup mayonnaise
1/2 cup prepared mustard
1/2 cup honey
2 teaspoons curry powder
Dash hot pepper sauce

Spoon chutney into mixing bowl and cut up any large chunks of fruit in the chutney. With wire whisk, blend in mayonnaise. Add mustard, honey, curry powder and hot pepper sauce. Blend until thoroughly combined. Spoon into three 8-ounce jars and seal with lids. Decorate with Jungle Jar Tops.

Include card which reads "Serve as a sandwich sauce. Keep refrigerated."

Jungle Jar Tops
1/4 yard tiger, leopard, or zebra
    print cotton fabric
Rubber bands
1 yard black cord

Fill jars with "Safari Sauce." Use pinking shears to cut fabric into three 8-inch circles. Center circles over top of each jar, and slip rubber bands over fabric, gathering fabric around jar neck. Cut cord into three 12-inch lengths. Tie cord around each jar lid. Remove rubber bands.

Old birds are hard to pluck. — German proverb

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Cajun Cooking Kit

Cajun Cooking Kit

Fill a cast-iron frying pan with jars of Cajun spices, bags of red beans, tasso ham or Andouille sausage, pecans and a cookbook by Paul Prudhomme or Justin Wilson.

The world always makes the assumption that the exposure of an error is identical with the discovery of truth–that the error and truth are simply opposite. They are nothing of the sort. What the world turns to, when it is cured on one error, is usually simply another error, and maybe one worse than the first one. — H.L. Mencken

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Bourbon Sauce

Bourbon Sauce

This is an ice cream sauce that MUST ripen for two weeks before using. It makes an excellent gift.

1 cup brown sugar, firmly packed
1 cup water
1 cup granulated sugar
1 cup strawberry preserves
Juice of 1 lemon and grated peel
Sections of orange and grated peel
1 cup nuts
1/2 cup bourbon

Boil water and sugar until it spins a thread when dropped from a spoon. Use the 2 sugars in this mixture. Add other ingredients, put into sealed container and store in refrigerator.

A specification that will not fit on one page of 8.5×11 inch paper cannot be understood. — Mark Ardis

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Peppermint Stick Sauce

Peppermint Stick Sauce

This is perfect for the holidays and also makes a delicious hostess gift.

1 1/2 cups finely crushed peppermint candies
1 1/2 cups whipping cream
1 (7 ounce) jar Marshmallow Cr?me

Combine all ingredients in a medium saucepan. Cook over medium heat until smooth and candy is melted, stirring constantly with a wooden spoon. Remove from heat. Pour into an airtight container and refrigerate.

Serve chilled over ice cream or pound cake.

Servings: 8

People have declaimed against luxury for 2000 years, in verse and in prose, and people have always delighted in it. — Francois Marie Arouet Voltaire

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Ranch Dressing and Dip Mix

Ranch Dressing and Dip Mix

This versatile mix can be used to make a dressing for salads, a dip for fresh veggies, or topping for baked potatoes.

1 1/2 tablespoons dried parsley
1/2 tablespoon dried chives
1/4 tablespoon dried tarragon
1/2 tablespoon lemon pepper
1 tablespoon salt
1/4 tablespoon oregano
1/2 tablespoon garlic powder

In a medium bowl, combine all the ingredients. Store in an airtight container.

Attach these instructions to the jar:

Ranch Dressing

Makes 1 cup

1/2 cup mayonnaise
1/2 cup buttermilk
1 tablespoon Ranch Dressing and Dip Mix

In a large bowl whisk together the mayonnaise, buttermilk and dressing & dip mix. Refrigerate for one hour before serving.

Ranch Dip

Makes 2 cups

2 tablespoons Ranch Dressing and Dip Mix
1 cup mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt

Combine the Ranch Dressing and Dip Mix with mayonnaise and sour cream. Refrigerate for 2 hours before serving with raw vegetables, or as a topping for baked potatoes.

I have now reigned about 50 years in victory or peace, beloved by my subjects, dreaded by my enemies, and respected by my allies. Riches and honors, power and pleasure, have waited on my call, nor does any earthly blessing appear to have been wanting to my felicity. In this situation, I have diligently numbered the days of pure and genuine happiness which have fallen to my lot. They amount to fourteen. — Abd Er-Rahman III

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buttermint coffee mix in jars

Buttermint Coffee Mix in Jars

1/2 cup powdered non dairy creamer
1/2 cup buttermints, coarsely crushed
1/4 cup confectioners sugar
2 cups powdered milk
3/4 cup instant coffee granules, divided
2 (1 pint) jars with lids

Combine the first 4 ingredients together in medium mixing bowl; divide equally and pour into jars. Divide and layer instant coffee on top of each. Secure lid.

Makes 2 jars.

Instructions to attach to jars:

Buttermint Coffee

Place mixture in a bowl; toss lightly. Spoon back into jar. Combine 1/4 cup mix with 2/3 cup boiling water; stir until mixture dissolves. Makes one serving.

Wherever a set of alternative possible routes toward achieving a given end presents itself, a student movement will tend to choose the one which involves a higher measure of violence or humiliation directed against the older generation. — Lewis S Feuer

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spiced shortbread cookies mix in a jar

Spiced Shortbread Cookies Mix in a Jar

3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
3/4 cup granulated sugar

Stir flour, salt and spices together in mixing bowl. Transfer mixture to 1-quart wide-mouth jar.

Place sugar into small plastic zip-type bag and seal. Add bag to jar. Seal jar.

Decorate jar and attach the following instructions on a gift tag:

Spiced Shortbread Cookies

Makes 3 1/2 dozen.

3/4 pound (3 sticks) unsalted butter, at room temperature
1 jar Spiced Shortbread Cookies Mix

Beat butter on medium high speed in large mixing bowl until fluffy, about 2 minutes. Add sugar from jar mix and cream together well.

Add flour mixture from jar mix in three batches, blending well after each addition.

Sprinkle bottom of 9 x 13-inch baking pan with flour. Transfer dough to pan. Using fingertips, press dough evenly into pan. With a ruler score dough into 1 1/4 x 2 1/8pinch bars. Pierce each bar on diagonal with fork in two places. Cover pan with plastic wrap and chill at least 2 hours.

Adjust oven racks to upper and lower thirds of oven. Preheat oven to 300 degrees F. Line two baking sheets with parchment paper or nonstick liners. Cut through score lines of bars. Transfer bars to baking sheets, leaving at least 2 inches between bars.

Bake for 15 minutes. Switch baking sheets on racks. Bake another 15 to 20 minutes or until cookies are pale and set.

Cool on racks. Store in airtight container between sheets of wax paper at cool room temperature for up to a week. Freeze for longer storage.

It is not what we get. But who we become, what we contribute…that gives meaning to our lives. — Anthony Robbins

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Hush Puppy Mix in a Jar

Hush Puppy Mix in a Jar

1 1/2 cups yellow cornmeal
3/4 cup all-purpose flour
3 tablespoons dried minced onion
1 teaspoon baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground red pepper

In a large bowl, combine all ingredients and mix well. Store in a resealable plastic bag or jar. Makes 2 1/4 cups mix.

Attach the following to the jar:

Hush Puppies

In a deep skillet, heat 1 1/2 inches of vegetable oil to 350 degrees F.

In a medium bowl, combine contents of jar with 1 1/2 cups buttermilk and 1 beaten egg. Stir until well blended. Drop mixture by spoonsful into hot oil. Fry until golden brown and thoroughly cooked through. Drain on paper towels and serve.

Most of todays books have an air of having been written in one day from books read the night before. — Sbastien-Roch Nicolas de Chamfort

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