8 (1-pint) jars
10 1/2 C. non-fat dry milk
4 C. confectioners' sugar
2 (8 oz.) jars Amaretto flavored non-dairy powdered creamer
3 1/2 C. Nestle's Quik
2 3/4 C. non-dairy powdered creamer
1/2 tsp. salt

Combine all ingredients and divide among the jars. Yields approximately 8 pint size gift jars.

AMARETTO COCOA:

Combine 3 heaping tablespoons of cocoa mix into 1 cup hot water or milk.

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1/2 oz. Beeswax
8 oz. Sweet almond oil
3-1/2 lb. Finely ground sea salts
1 Tbs. Each lavender, rosemary and peppermint essential oils

Melt the beeswax in the sweet almond oil, then allow it to cool.

If starting with coarse sea salt, grind it to the consistency of table salt.
(Any finer and it won't scrub well Then add the cooled beeswax/oil
mixture and the essential oils.

Use this scrub in the shower. Massage into the skin and rinse it off.
Don't use it on facial, broken or

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1 cup powdered milk
1/2 cup epsom salts
1 tbsp baking soda
1 tsp cornstarch
A few drops of your favorite EO (Essential Oil)

Mix all of the ingredients in a bowl and then package.

Shelf life: 2-3 months (But longer if frozen, you might want to add the EO to it when you take it out of the freezer for use).

Herbal Milk Bath

1 cup cornstarch
2 cups dry milk powder
2 tsp of your favorite herbs
Combine ingredients in food processor or blender.
Add herbs and blend.


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3 pounds lean beef (flank, round or sirloin tip),
cut into strips, 1/2 inch thick
for marinade:
1 cup catsup
1/2 cup red wine vinegar
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons dry mustard
1 tablespoon onion powder
1 tablespoon salt
1 teaspoon cracked pepper
1 dash hot pepper sauce

Combine all marinade ingredients in a large glass baking dish.
Add strips of beef, cover and refrigerate overnight.
Drain beef slices.
Dry in an electric dehydrator at 145

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6 - 12 hard boiled eggs
1 16oz. can red beets.
1 c. cider vinegar
1 1/2 c. sugar
salt

Drain juice from beets. Set beets aside.
Place the beet juice, vinegar, sugar and salt in a saucepan and bring just to a boil.
Add the beets. Remove from the heat and allow to cool.
Peel the eggs.
Add enough eggs to the beets/juice mixture so the eggs
are covered with the mixture. Cover and refrigerate.
Ready in 2 days.

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7 c. cucumbers sliced 1/4" thick
1 TB. pickling salt
2 c. sugar
1 c. white vinegar
1 c. sliced onion
1 TB. celery seed

Rinse cucumbers in cold water. Put in large bowl and mix in salt well. Let set overnight. Rinse Pickles and drain. Put in 2-3 quart refrigerator container and add remaining ingredients. Refrigerate for 24 hours before serving. Will keep for months.

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1 1/2 gal ground Vidalia sweet onions (14 to 18 med. onions)
1/2 cup salt
1 qt. apple cider vinegar
1 tsp Turmeric
1 tsp pickling spice
1 tsp pimento, chopped
4 1/2 cup sugar

Grind onions to yield 2 1/2 gallons
and 1/2 cup salt, let stand 30 minutes.

Squeeze juice from onion-salt mixture
and discharge juice.

To onions, add vinegar, spices, pimento
and sugar.
Bring to boil and cook for 30 minutes,
stirring often.

Pack both onions and cooking liquid to
cover in hot

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4 lbs. pickling cucumbers
6 tbsp. salt
3 c. vinegar
3 c. water
1 c. dill seed

Wash cucumbers; cut lengthwise halves. Combine salt, vinegar and water. Heat to boiling. Pack cucumbers into clean hot jars. Add about 2 tbsp. dill seed and 3 peppercorns to each jar. Fill with pickling syrup to within 1/2 inch of jar top. Immediately adjust lids. Process in boiling water bath 10 minutes.
For dill pickles, start to count processing time as soon as filled jars are placed in boiling water bath.

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1 cup of salt or *rock salt*
1 1/2 cup of baby oil
2 tsp. of any fragerance


Mix salt and oil together smoothly, then add fragerance. To use rub gently on skin then use running water to wash away.


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All you will have to do is take the ingredients and mix, pouring them into a bottle or decorative decanter.

Raspberry Vanilla Bubble Bath

8 oz. unscented liquid soap
2 oz. distilled water
8 drops vanilla fragrance oil
6 drops raspberry fragrance oil

Strawberries and Cream Bubble Bath

8 oz. unscented liquid soap
2 oz. distilled water
8 drops vanilla fragrance oil
6 drops strawberry fragrance oil

Apple Pie Bubble Bath

8 oz. unscented liquid soap


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Lavender Bath Salts
1 cup rock salt (or sea salt)
1/2 cup Epsom salt
2 Tablespoons baking soda
10 drops lavender oil

Mix all ingredients but the baking soda together in a container. After a thorough mixing, put in the baking soda and stir. Use 1/4 cup of bath salt per individual bath. Store in an airtight container.

Energizing Bath Salts
1 cup Epsom salts
1 cup course salt (sea or rock salts)
10-20 drops green food coloring
6 drops

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1/2 cup dried dill weed
1/2 cup dried minced onion
1/2 cup dried parsley
1/3 cup Spice Islands Beau Monde seasoning

Combine all ingredients and pour into an attractive jar.

Attach these instructions to the jar:

Dill Dip

1 cup mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt
3 tablespoons Dill Dip Mix

In a medium bowl, using wire whisk, combine mayonnaise, sour cream and Dill Dip Mix. Refrigerate the dip until ready to serve with raw veggies or as a top

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1 quart high-quality olive oil
Chile peppers

Soak peppers in oil at room temperature for one week.

Strain, then pour into a bottle or jar. Drop red chile peppers into bottle and tie raffia to the neck of the bottle.

Layer different shaped and colored pasta in a tall canister jar. Attach a wonderful pasta recipe.


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1 1/2 gal. ground Vidalia sweet onions (14 to 18 med. onions)
1/2 c. salt
1 qt. apple cider vinegar
1 tsp. Turmeric
1 tsp. pickling spice
1 tsp. pimento, chopped
4 1/2 c. sugar

Grind onions to yield 2 1/2 gallons and 1/2 cup salt, let stand 30 minutes. Squeeze juice from onion-salt mixture and discharge juice. To onions, add vinegar, spices, pimento and sugar. Bring to boil and cook for 30 minutes, stirring often. Pack both onions and cooking liquid to cover in hot pint jars,

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12 red peppers (sweet)
12 green peppers
6 large onions
1 1/2 pt. Vinegar
3 tbsp. salt
2 c. sugar

Grind peppers and onions as coarse as possible, pour boiling water to cover. Let stand 5 minutes. Let it drain a while. Dissolve salt and sugar in vinegar. Boil all ingredients for 20 minutes. Place in sterilized jars and seal. Makes about 5 pints.



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