1 C. Instant tea
2 C. Tang instant orange drink
1 Envelope dry lemonade mix
2 C. Sugar
2 tsp. Cinnamon
1/2 tsp. Cloves

Mix all ingredients thoroughly. Keep in sealed jar.

Mix with hot or cold water -- 3 to 4 teaspoon to a glass, more or less to taste.

9-inch baked gingersnap Cookie Crumb Crust
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups milk
1 large egg
2 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
2 ounces semisweet chocolate, finely chopped
1 cup heavy cream
1 tablespoon confectioners' sugar

Prepare crumb crust. Then combine first 6 ingredients in a medium saucepan, whisking well to blend. Bring to a boil over medium heat, whisking constantly, for about 8 minutes. Remove from heat and stir in the butter and vanilla.

3 oz pkg of cream cheese
1 lb box of powdered sugar
2 packets of cocoa mix or 1/2 cup of cocoa
2 tablespoons of butter
2 1 gal zip lock storage bags

Place all ingredients in one of the zip lock bags, close and put it in the next zip lock bag.

Give everyone a turn at squishing the bags to mix. Mix until smooth... Enjoy!

Ingredients:
1 can (15 ounces) 100% solid pack pumpkin
1 can (12 ounces) evaporated milk
3 large eggs
1 cup granulated white sugar
4 tsp.. pumpkin pie spice
1 package (18.25 to 18.75 ounces) yellow or butter flavor cake mix
3/4 cup (1-1/2 sticks = 6 ounces) butter or margarine, melted
1-1/2 cups chopped walnuts, pecans or almonds
Vanilla ice cream or whipped cream

Directions:
Spray a 13x9x2-inch baking dish with non-stick cooking spray.
Preheat oven to 350*F.
In a mixing bowl, combine pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice.
Transfer to prepared baking dish.

12 or so Club Crackers (crushed finely)
2 tsp. paprika
3 Tbsp. Season Salt
2 Tbsp. flour
salt & pepper to taste

Combine all ingredients in a large plastic bag. Add your rinsed pieces of pork or chicken - shake to coat.
Bake in the oven. This amount will easily coat about 4-5 medium pork chops or chicken

With Lard:
7 C. flour
4 tsp. salt
2 C. lard

With Shortening:
6 C. flour
1 Tbsp. salt
1 (1 lb.) can shortening or 2 1/3 C.

Mix flour and salt in a large bowl. Cut in lard or shortening until mixture resembles coarse meal. Cover and store in
refrigerator. Keeps very well.

1/4 cup plain flour
2 tablespoons clear honey
2 tablespoons caster sugar
1 egg white
2 tablespoons butter, melted
200 g low-fat ice cream
100 g dark chocolate, melted, to serve

Preheat oven to 180C/160C fan forced. Line 2 large baking trays with baking paper. Process flour, honey, sugar, egg whites and margarine until combined.
For each biscuit, place 1 teaspoonful of mixture on prepared tray; spread to a 5cm circle. Bake for 8-10 minutes or until golden brown, swapping trays halfway through cooking.

Onion, chopped 3/4 cup (1 medium)
Potatoes, peeled, diced 4-1/2 cups
Margarine 1 tablespoon
Flour 3 tablespoons
Whole milk 1 quart

Place onions and potatoes in sauce pan. Cover with water and bring to boil. Simmer until soft, about 10 minutes. Drain.
Melt margarine in saucepan. Add flour and stir until smooth.

Ingredients:
20 ounces Canned sliced peaches, light-syrup pack, drained
2 medium Apples, tart, peeled, sliced
1/2 teaspoon Vanilla
1/4 teaspoon Ground cinnamon
3/4 cup + 3 tablespoons Flour
1/4 cup Brown sugar, packed
3 tablespoons Margarine, chilled

Procedure:
Preheat oven to 350˚ F. Lightly grease 9- by 9- by 2-inch casserole dish.
Combine peaches, apples, vanilla, and cinnamon in a bowl. Toss well and spread evenly in greased casserole dish.
Combine flour and sugar in small bowl.

1 box of cake mix
1 can of pie filling
3 eggs

Mix these up, not with a beater

Pour into your greased bundt pan and cook at 350 for about a half hour or so. you'll know when it's done, it looks like a normal cake.

6 cups unbleached white flour
1-1/2 teaspoons salt
2-1/2 tablespoons baking powder
1/3 or 1/2 cup shortening (see Note)

Begin by getting out a very large bowl.  Measure the flour into the bowl.  Add the salt and baking powder.  Stir the dry ingredients together so that the salt and baking powder are evenly distributed throughout the flour.  Measure in the shortening.  Use a standard 1/3 or 1/2-cup measure and pack it all the way full with shortening.  Level off the top with a knife.  Now scrape the fat into the bowl of flour.
Your fingers will get greasy.  That's all right, you can wash them

Ingredients
1 lb Hamburger
1 28 oz jar pasta sauce
¼ cup grated Parmesan Cheese
Salt & Pepper to taste
Olive Oil
1 med Onion chopped
1 1lb box of Elbow Macaroni

Procedure
Cook the pasta according to the package directions.
Saute the onion in a little of the oil, then add the meat and cook over medium-high heat until done.
Drain the grease from the pan, then add salt and pepper to taste.
In a large saucepan, combine the sauce, the 1/4 cup of cheese, and the beef mixture and bring to a simmer.
Add the pasta, turn off the heat, and let it set for 5 to 10 minutes before serving.

Finally, gar

Ingredients
2 pounds lean beef -- cubed
1 package Lipton's Onion Soup
1 cup red wine
1 can mushroom soup
3/4 pound fresh mushrooms sliced
salt and pepper

Procedure
Mix meat and soups; bake in 300ºF oven for 1 hour.
Add salt and pepper to taste; bake an additional 1 houn .

Add wine and mushrooms; continue to bake 1 more hour.

Serve over rice or noodles

Freezes well.

1 lb. pre-made hamburger patties
¼ cup milk, placed in a shallow bowl
¼ - ½ cup flour, placed on a plate
1 egg, whipped with fork and place in shallow bowl
½ - ¾ of a tube of crackers, crushed, place on plate

Procedure
Form hamburger into 5-6 patties. Dip each patty into milk, flour, egg and last of all crackers.
Place in a hot frying pan with a little oil. Season with salt, pepper, onion and garlic powder.
Turn down heat and fry on one side then flip to other side.

Hamburger is done when the juices run clear.

Ingredients
6 cups flour
3 tablespoons baking powder
1 1/2 cups shortening
4 cups sugar
2 teaspoons salt

Procedure
In large bowl combine flour, sugar, baking powder and salt. With pastry blender, cut in shortening until mixture resembles cornmeal. Store in airtight container in cool, dry place. Use within month if possible.
It does keep quite well if stored for a longer period of time.

This is a great alternative to packaged mixes.

Plain Cake:
2 C. cake mix
1 tsp. vanilla
1 egg, slightly beaten
1/2 C.

Ingredients
6 cups flour
1 1/2 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar

Procedure
Combine all of the ingredients in a lidded container. Shake to mix.

Ingredients
3 cups Quick-Cooking Oats
Salt
8 Plastic Sandwich Bags

Procedure
Put 1/2 cup oats in a blender and whirl at high speed until powdery; reserve in a small bowl and repeat procedure with an additional 1/2 cup oats.
If you're using a food processor, powder the 1 cup of oats in one motion. Into each sandwich bag put 1/4 cup un-powdered oats,
2 tablespoons powdered oats, and a scant 1/4 teaspoon salt.
Store in a box or airtight container.

To serve: Empty packet into a bowl.

Ingredients
6 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon salt
1 cup dry milk powder
1 cup shortening

Procedure
In a large bowl, mix together flour, baking powder, salt and dry milk.
Cut in shortening until mixture resembles coarse cornmeal. Store in airtight container in refrigerator.

To make pancakes:
1 1/3 cup dry mix
3/4 cup water
1 egg

Ingredients
1 lb. cocoa (4 cups)
2 lb. sugar (4 cups)
6 lb. dry milk (15 cups)
1 tsp. salt

Procedure
Sift cocoa, if necessary. Mix with sugar, dry milk and salt. Package  in large plastic bags and measure out what you need when you're ready to  make cocoa.
Or package in smaller plastic bags for fewer servings

To make 20 servings, mix 4 cups of mix with 1 gallon warm water. Heat  untilright temperature to serve, but do not boil.

To make 5 servings, mix 1 cup of mix with 4 cups of warm water.

Ingredients
1 box nonfat dry milk (8 quart size)
1 container Nestle's Quick mix (16 oz)
6 ounces nondairy creamer (powdered)
1 1/2 cups powdered sugar
1 cup Dutch process cocoa

Procedure
Mix all and store in airtight container.

To prepare:
Add 1/2 c. mix to cup of hot water. Stir well.

Can add mini marshmallows also.
****Flavored powdered creamers for a twist.

Ingredients
1 1/3 cups nonfat milk powder
3/4 cup flour
3 tablespoons instant beef bouillon granules
1/8 teaspoon ground thyme
1/4 teaspoon onion powder
1/8 teaspoon ground sage
1/2 cup butter
3 teaspoons brown sauce for gravy

Procedure
Combine milk powder, instant flour, bouillon granules, thyme, onion powder and sage. Stir with a wire whisk to blend. Cut in butter or margarine until evenly distributed. Drizzle brown sauce for gravy over mixture. Stir with wire whisk until blended.

Spoon into a 3-cup container with a tight-fitting lid.

Ingredients
3 cups flour
1 1/2 cups sugar
1 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter flavor Crisco

Procedure
Combine all dry ingredients. Cut in shortening. Store in airtight container.

Baking instructions: Drop Tablespoonfuls 2" apart on greased cookie sheet.
Bake in preheated oven 350¼F for 12-15 minutes.

Makes 8 cups of mix.

Ingredients
8 C. Cake Flour
1/4 C. Baking Powder
2 1/2 C. Vegetable Shortening
6 C.  Sugar
1 1/2 tsp. Salt

Procedure
In a large bowl, sift together cake flour, sugar, baking powder and salt.
Mix well With a pastry blender, cut in shortening until the mixture is as fine as cornmeal.

Put in a large airtight container.
Label as Basic Cake Mix and store in a cool dry place.
Use with 10 to 12 weeks.

Makes about 16 cups of mix.

Ingredients
3/4 cup oil
1 cup buttermilk
1 pound margarine, softened
2 teas. salt

Procedure
Blend all together in a large bowl. Whip until all is mixed well.  Place in containers and put in the fridge.

Makes 2 pounds

Ingredients
1 can corn
1 can creamed corn
1 package corn muffin mix
1 cup sour cream

Procedure
Just mix and bake at 350°until golden brown.

Ingredients
2 CUPS MILK
1/4 CUP MARGARINE OR BUTTER
2 EGGS, SLIGHTLY BEATEN
1 TSP. GROUND CINNAMON OR NUTMEG
1/4 TSP. SALT
6 CUPS DRY BREAD CUBES (8 SLICES)
1/2 CUP RAISINS, IF DESIRED

Procedure
PREHEAT OVEN TO 350 DEGREES.

HEAT MILK AND MARGARINE OVER MEDIUM HEAT UNTIL MARGARINE IS MELTED IS SCALDED. MIX EGGS, SUGAR, CINNAMON AND SALT IN 4-QUART BOWL: STIR IN BREAD CUBES AND RAISINS.

Ingredients
4 tart apples, sliced
1 C. sugar
1/2 C. water
1/2 lb. red cinnamon candies

Procedure
Pare and slice apples into eighths. Combine sugar, water and candy to make syrup.

Bring to a boil and, when sugar and candy are dissolved, add sliced apples. Cook until apples are soft.

Ingredients:
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Directions:
1.Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.

2.Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan.

Ingredients
8 cups flour (4c. Unbleached flour + 4c. Whole wheat)
1/4 cup double-acting baking powder
4 tsp. Salt
1 cup shortening (can substitute oil, and keep mix refrigerated)
1 and 1/3 cups dry powdered milk

Procedure
In large bowl, blend together: 4 c. unbleached flour, salt, and baking powder. Add shortening and cut in with pastry blender until it resembles coarse crumbs. Stir in powdered milk, then whole wheat flour. Store in an airtight container or heavy duty Ziploc bag (keeps about 2 months).

Ingredients
2 C. nonfat dry milk powder
2 C. cornstarch
1 C. granulated sugar replacement

Procedure
Combine all ingredients in food processor or blender. Whip until well blended and powdered.

Yields 4 cups.