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  #1  
Old 05-12-2008, 09:33 AM
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Default Make it Yourself and Save a Little Dough ;)

The following are from Mary Hunt's "Everyday Cheapskate" newsletter. How many others of us have "homemade" recipes to share?

Ketchup


INGREDIENTS:

2 (6-ounce) cans tomato paste
4 tablespoons white vinegar
3 tablespoons brown sugar
4 teaspoons molasses
2 teaspoons garlic powder
2 teaspoons onion powder
1/8 teaspoon allspice
1 teaspoon salt (or more to taste)
2 tablespoons corn syrup (like Karo light)
2 1/2 cups water

DIRECTIONS:

Mix all ingredients and place in a saucepan over low heat; simmer gently until you get the consistency of ketchup, 45 minutes to 1 hour. Taste and adjust salt if necessary before serving.

Clean your empty ketchup bottle, then pour this mixture in for a cheap and much tastier alternative to store-bought ketchup. Yield: About 3 cups; 24 ounces.

You should be able to make this ketchup for about half the price of the commercial variety. And once you taste homemade, chances are you wonít go back to any brandóitís that good. Note: Heinz Ketchup at this writing: $3.56 for 32 ounces.


Raspberry Vinaigrette Dressing


INGREDIENTS:

1/2 cup vegetable oil
1/2 cup raspberry wine vinegar
1/2 cup white sugar
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper

DIRECTIONS:

In a jar with a tight-fitting lid, combine all the ingredients. Shake well. Yield: 1 1/2 cups dressing; 12 ounces.

Note: Marieís Raspberry Vinaigrette Dressing at this writing: $4.49 for 11.5 ounces.

Never-Fail French Pastry Pie Crust


INGREDIENTS:

3 cups all-purpose flour
1 1/2 teaspoons salt
3 tablespoons white sugar
1 cup solid vegetable shortening
1 egg
1 teaspoon distilled white vinegar
5 tablespoons ice water

DIRECTIONS:

In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal. In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix only until dough forms a ball. Add one more tablespoon of water if necessary. Do not overwork or crust will become tough.

Allow dough to rest in refrigerator 10 minutes before rolling out. Yield: 2 pie crusts.

Note: Pillsbury Pie Crust at this writing is $4.19 for 15 ounces which contains two crusts.
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Old 05-12-2008, 02:15 PM
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I always make my own pie crust, and I will definately be trying the Raspberry Vinaigrette Dressing. I'm going to substitute canola oil for the vegetable oil for a healthier option.
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Old 05-12-2008, 04:11 PM
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Quote:
Originally Posted by Kathy in Greendale View Post
I always make my own pie crust, and I will definately be trying the Raspberry Vinaigrette Dressing. I'm going to substitute canola oil for the vegetable oil for a healthier option.
That's a great tip that hadn't occurred to me, Kat! Thanks!!
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Old 05-15-2008, 09:27 AM
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Default Spices and Spice Blends

EASY HOMEMADE APPLE PIE SPICE

INGREDIENTS:

1/2 teaspoon ground cinnamon
1/4 teaspoons ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cardamom

DIRECTIONS:

Combine all ingredients. If you make extra, store in an airtight container.


TACO SEASONING

If your recipe calls for taco seasoning and you don't have a package handy, use this easy-to-make substitute.

INGREDIENTS/DIRECTIONS:

Spoon 1 tablespoon of minced dried onions in a small bowl or cup.
Add 2 teaspoons of chili powder.
Add 1 1/2 teaspoons of salt.
Add 1 teaspoon of garlic powder.

Mix it all together well and use in place of packaged taco seasoning.


ITALIAN SEASONING


A delicious mixture for Italian dishes, including sauces, meatballs, lasagna recipes, and more.

INGREDIENTS:

2 teaspoons dried basil
2 teaspoons dried marjoram
2 teaspoons dried oregano
1 teaspoon dried sage

DIRECTIONS:

Combine all ingredients; store in an airtight container.


ALL PURPOSE SEASONING:

Use this seasoning blend on meat and vegetables.

INGREDIENTS:

1 teaspoon dried leaf basil, crumbled
1 teaspoon ground mace
1 teaspoon dried marjoram
1 teaspoon ground cloves
1 teaspoon dried leaf thyme, crumbled
1 teaspoon ground nutmeg
1 teaspoon leaf oregano, crumbled
1 teaspoon black pepper
1 teaspoon dried parsley flakes
1/2 teaspoon ground cayenne pepper

Mix together and store in air tight container.
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Last edited by MagiePerdu : 05-15-2008 at 09:32 AM.
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  #5  
Old 05-15-2008, 09:34 AM
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Default Brownie Mix

You can make these up to keep in the pantry for "emergencies," or give as gifts. Be sure to include the instructions!

INGREDIENTS:

2 cups all-purpose flour
3 cups sugar
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup vegetable shortening

DIRECTIONS:

Combine dry ingredients. Cut in shortening thoroughly with a pastry blender. Store in an airtight container in a cool, dry place.

Makes 8 cups, or enough for 4 one-pint jars yielding 4 batches of brownies.

HERE ARE THE INSTRUCTIONS TO MIX IT UP OR TO INCLUDLE WITH YOUR GIFT:


Directions:

Preheat oven to 350 degrees F. Lightly grease an 8-inch square baking pan.

In a medium bowl, combine 2 cups brownie mix with 2 eggs, 1 teaspoon vanilla extract, and 1/2 cup chopped nuts. Stir until just moistened. Spread in prepared pan and bake for 20 to 25 minutes, until center is set.
Makes 16 brownies.
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Old 05-15-2008, 09:38 AM
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Default Mayonnaise

Basic Mayonnaise


Homemade mayonnaise is fast and easy to make in a blender or food processor. You can make flavored variations by including various herbs.

INGREDIENTS:

1 large egg
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1-1/2 teaspoons white wine vinegar
1 cup oil, peanut or corn
1 to 2 Tablespoons lemon juice

DIRECTIONS:

Place everything but the oil and lemon juice in the blender or processor container. Process 5 seconds in the blender; 15 seconds in the processor. With the motor running, add the oil, first in a drizzle, then in a thin, steady stream.

When all the oil has been added, stop the motor and taste. Add lemon juice to your taste. If the sauce is too thick, thin with hot water or lemon juice. If too thin, process a little longer.

Yield: 1-1/4 cups
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