2 cups Hunt's Angela−Mia pizza sauce (You can find this
at the wholesale shopping clubs − Sam's, BJ's, etc.)
1/4 cup water
1 1/2 teaspoons sugar
1 teaspoon ground oregano
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/8 teaspoon Accent (MSG)
1/8 teaspoon salt
In a medium saucepan, pour in Hunt's basic sauce. Add water,
and spices. Combine well, stirring over medium heat until bubbling.
Lower heat, cover, and cook 20−25 minutes, stirring occasionally.
Cool to room temperature. Store in an airtight container, refrigerated,
until needed. Makes 2 cups.
Because the sauce base comes only in large #10 size cans, store
remaining Hunt's Angela−Mia sauce in 2 one quart jars in freezer,
or fridge until you make the next batch.

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First:
1 Pound Plums halved and pitted
1 Pound Apricots halved and pitted
1 1/4 Cups Cider vinegar
3/4 Cup Water
Second:
1 Cup Cider vinegar
1 Cup Firmly packed brown sugar
1 Cup White sugar
1/2 cup Lemon juice
The Rest:
1/4 cup Chopped ginger
1 small Onion sliced
1 (or more) serrano −− seeded & chopped
2 small Garlic cloves sliced
4 teaspoons Salt
1 tablespoon Mustard seed (toasted)
1 Cinnamon stick
Combine first set of ingredients and cook over moderate heat
for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.
Combine second set of ingredients and boil for 10 minutes.
Combine the above three sets of ingredients and simmer for 45 minutes.
Remove cinnamon. Puree in food processor. Return to kettle and
simmer until thick. Transfer to sterilized mason jar, cap loosely
and let cool. Tighten caps and let stand in dark at least 2 weeks.
Makes 2 pints.

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4 cups carrots, sliced
2 cups onion, cubed
1 16 oz. can Jalapenos, sliced
4 oz. vinegar
2 cups water
1 tsp. salt
1/2 tsp. Oregano leaf
2 cloves garlic, chopped
1. Measure and place carrots in container.
2. Measure cubed onions and place in container with carrots.
3. Add the Jalapenos, including juice, to the carrots and onions.
4. Add the vinegar, water, salt, oregano and garlic to the other ingredients
and mix well.
5. Cover container and place in refrigerator for a minimum of 24 hours.
6. Before serving, stir all ingredients thoroughly.
*Remember, relish must be allowed to marinate for a MINIMUM of 24 hours

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2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
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2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Combine all ingredients thoroughly.
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1 cup white flour
1 1/4 cup whole wheat flour
5 Tablespoon sugar
1/2 Teaspoon salt
1/2 Teaspoon baking soda
1 Teaspoon baking powder
1/4 Teaspoon ground cinnamon
3 Tablespoon butter or margarine, cold and sliced in small pieces
1/4 cup solid vegetable shortening
2 Tablespoon honey
1 Tablespoon molasses
1/4 cup water
1 Teaspoon vanilla extract
Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a
large bowl. Work in the butter and shortening with your fingers until the
mixture has the consistency of coarse crumbs.
In a separate bowl, mix the honey, molasses, water and vanilla. Sprinkle
this mixture over the dry ingredients and toss with a fork until well
blended.
Form the dough into a ball. Cover and chill for several hours.
Cut the dough in half and let it sit for 15 minutes at room temperature.
Sprinkle a piece of wax paper with whole wheat flour. Roll out one of the
dough pieces flat to about 7x15 inches. If the dough cracks or breaks, just
pinch the edges back together.
Poke a fork into the dough at 1/2 to 1" intervals. Then cut into 2 1/2 inch
squares. Use a spatula to move the squares to a large, ungreased baking
sheet. You can place them close together.
Repeat with the other half of the dough.
Bake in the center of the oven for 15 minutes at 350 or until lightly
browned on the edges. Store at room temperature in an airtight container.
Should last up to a month.
For a sweeter treat: Sprinkle a mixture of sugar and cinnamon over the top

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1. Brown one pound (more or less) of ground beef in a skillet.
2. Stir in 2 cups pasta or 1 cup rice or 2 cups slices potatoes (dried
is fine) and 2 cups water (use one cup if using fresh potatoes),
1/4 cup butter or margarine, and one of the sauce mixes below.
CHEESEBURGER MACARONI
Use macaroni and 1/4 cup of this mixture.
4 1/2 cups dehydrated cheese
2 2/3 Tbls powdered milk
2 2/3 cups flour
2 tsp onion powder
STROGANOFF
Use noodles or potatoes and 1/3 cup of the following mixture. Stir in
1/4 cup sour cream just before serving. (1/4 cup fresh or canned
mushrooms may be used instead of dried, but put them in when you cook,
not when preparing the mix for storage)
4 cups powdered milk
4 cups flour
2 cups minced onion
1 cup beef bouillon
1/4 cup onion powder
4 cups dried mushrooms
2 Tbls celery salt
PIZZA SPINS
Use wheel shaped pasta, one can tomato sauce and 2 Tbls of Italian
seasoning or 2 Tbls of the following mixture.
1/4 cup crushed basil
1/4 cup ground oregano
2 Tbls garlic powder
1/2 cup parsely

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1/2 Cup Raisins
2/3 Cup Heinz ketchup
1 tsp chili powder
1 tsp seasoned salt
4 oz applesauce
2 Tbsp Wish Bone Itailian Dressing
1. Put all ingredients in a blender and blend on/off for 2 minutes
on high or until smooth.
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1 egg (room temp)
1 teaspoon dry mustard
1 teaspoon salt
1 1/4 cup vegetable oil
dash cayenne pepper
3 tablespoons lemon juice or vinegar
Place egg, mustard, salt, cayenne pepper and 1/4 cup oil
in blender and blend on low. While the machine is blending,
SLOWLY pour in another 1/2 cup oil. You may have to stop
and scrape down the mayo. Add the lemon juice/vinegar and the
remaining 1/2 cup oil. Blend until well combined.
Store in refrigerator.

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15 Saltines
2 cups Dry minced parsley flakes
1/2 cup Dry minced onion
2 tablespoons Dry dill weed
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder
Salad Dressing:
1 tablespoon Mix
1 cup Mayonnaise
1 cup Buttermilk
Put crackers through blender on high speed until powdered. Add
parsley, minced onions, and dill weed. Blend again until
powdered. Dump into bowl. Stir in onion salt, garlic salt, onion
powder, and garlic powder. Put into container with tight−fitting
lid.
Store dry mix at room temperature for 1 year. Makes 42 1
tablespoon servings. To use mix−−Combine mix, mayonnaise,
and buttermilk.
Yield: 1 pint.

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