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This is going to be what I’ll call a “Heinz 57” column. As I was cleaning a closet in my workroom this morning, I found an old recipe box with the words “Recipes from friends I’ve worked with” written across the top. Some filing system, huh! It works for me if I remember where I put the box after I used a recipe from it. Those wonderful “senior moments!”

Well, these are some of the recipes and information I found that I thought you’d enjoy using in the days ahead.

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Some common equivalents that I have found to be helpful in my cooking:

Garlic: 1 medium clove garlic = 1/8 t. garlic powder or 1/2 t. garlic salt

Onion: 1/4 c. diced fresh = 1 T. dried instant minced, 1 T. dried flakes or 1 T. onion salt

Parsley: 3 T. chopped, fresh = 1 T. dried flakes

Herbs: 1 T. chopped fresh, such as oregano, basil, dill weed, etc. = 1 t. dried

Gelatin: one 3 oz. package gelatin = 1/4 c. plus 3 T. granules

Sour milk or buttermilk: Put 1 T. vinegar in 1 c. measure, adding milk to make 1 c; let stand 5 minutes before using.

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If you have a lot of spices and herbs in your cupboard as I do, try this recipe for . . .

ITALIAN SEASONING

1/4 t. each: thyme leaves, crushed rosemary, marjoram leaves, basil leaves, ground oregano

1/8 t. each: ground sage and savory

Combine in small bowl, mixing well. Store in small jar or plastic container with tight fitting lid. Makes about 2 t. seasoning.

NOTE: Quadruple the recipe to make 5-6 teaspoons. And, when a recipe calls for this herb combo, make it.

BOUQUET GARNI

1 t. dry parsley flakes

1 t. thyme leaves

1 large bay leaf, crushed

Combine in small bowl; mix well. Store in small jar or plastic container with tight fitting lid. Makes about 3 t.

Oh, I forgot one spice that I use a lot when fixing “Chinese.” It’s great in chow mein or stir fry.

CHINESE FIVE SPICE

4 t. ground ginger

2 t. ground cinnamon

2 t. crushed anise seed

1 t. ground allspice

1 t. cloves

Combine all ingredients as in recipe above and store the same. Makes about 2-1/2 T. seasoning.

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Are you chocolate eaters? Try this delicious dessert––quick ‘n easy.

DOUBLE CHOCOLATE

BOTTOMS-UP CAKE

1-16 oz. ready to spread can of chocolate fudge frosting

1 c. chopped walnuts or pecans

1 regular size package Devil’s Food cake mix

1-1/4 c. water

1/3 c. oil

3 eggs

Grease and flour 9x13 baking pan. Spread frosting on bottom of pan. Sprinkle with nuts. Combine rest of ingredients in mixing bowl. Beat on low speed of mixer until ingredients are moistened. Beat two minutes at high speed. Pour over frosting. Bake at 350 degrees 35-45 minutes or until top springs back when lightly touched. Run knife around sides and immediately invert onto platter or cover of cake pan. Serve warm or cold. Serves 15.

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Do you have a good tartar sauce on hand to dip those wonderful fish fillets into that someone may have caught fishing in one of our many lakes? If not, this is delicious and easy to make.

AL’S TARTAR SAUCE

1 c. salad dressing (I use lite Miracle Whip)

1 T. finely chopped onion

1 T. chopped pimiento-stuffed olives

1 t. white vinegar

1 t. sugar

1 t. lemon juice

2 T. drained sweet pickle relish (chopped sweet pickles will work)

1/4 t. salt

1/4 t. dry mustard

Combine all ingredients in medium bowl, mixing until well-blended. Store in fridge. Makes about 1-1/4 c.

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I like that little red recipe box I found. We’ll do some more recipes next week that I think you’ll like, from the “little red recipe box.”

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Thought for the day: Speaking of fish, why is it that those who can wait an hour for a fish to bite can’t wait for five minutes to have dinner on the table?

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