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If you haven’t started doing your shopping for the special people in your life, you’d better get going! Some people shop all year round, including ourselves and others wait for the “after Thanksgiving sales.” Today’s recipes are those that you can make on the spur of the moment.

If you are one who makes gifts, whether it be a craft, sewing, something you’ve made from the harvests of summer and fall or are baking something special, you’ve no doubt started them several months ago.

One of the homemade things I make is “Triple Berry Jam.” When the strawberries and raspberries are in season, I get really busy and make two or three batches and it only takes one day and I’m pretty much finished, except for garlic dills, bread and butter pickles and salsa. Sounds like a good variety to pack in a gift box, don’t cha think.

Today it’s about homemade mixes. To give as gifts, scout around for some tiny jars and be sure to include special instructions and the date you made it to attach to the jar.

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I make and use this recipe on almost anything, in place of salt. It’s in a shaker right alongside the pepper (but I do hide a small shaker of salt on the other side of the napkin holder for those who just can’t get along without it).

SALT-FREE SEASONING MIX

5 t. onion powder

2-1/2 t. garlic powder

2-1/2 t. paprika

2-1/2 t. powdered mustard

1/2 t. white or black pepper

1/4 t. celery seed

Combine all ingredients in a small bowl; mix well. Store in airtight container. Keeps up to six months. Makes about 1/4 c.

Again, you don’t need salt when you can give pasta, spaghetti sauce and veggies (like sauteed zucchini) and other dishes and Italian flare with this dried herb blend.

ITALIAN SEASONING

3 T. dried basil leaves

3 T. oregano leaves

3 T. parsley flakes, crushed

1 T. garlic powder

1 t. dried thyme leaves

1 t. rosemary, crushed

1/4 t. pepper

1/4 t. crushed red pepper flakes

Combine all ingredients in a small bowl; mix well. Store in airtight container. Keeps up to six months. Makes about seven tablespoons.

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A steaming hot bowl of onion soup would taste good on a cold winter day.

ONION SOUP MIX

3/4 c. instant minced onion

1/3 c. beef bouillon granules (low-sodium bouillon may be used)

4 t. onion powder

1/4 t. celery seed, crushed (or 1/8 t. celery salt)

1/4 t. sugar (granular sugar substitute may be used)

Combine all ingredients in a small bowl; mix well. Store in airtight container up to six months. Stir or shake well before using. Makes about one cup.

NOTE: Five tablespoons of mix equals a 1.25 oz. package of dry onion soup mix. As a gift you might include a box of saltine or butter-flavored crackers.

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I use this seasoning a lot when making Mexican-style dishes.

TACO SEASONING MIX

6 t. chili powder

5 t. paprika

4-1/2 t. ground cumin

3 t. onion powder

2-1/2 t. garlic powder

1/8 to 1/4 t. cayenne

1/4 t. pepper

Combine all ingredients in a small bowl; mix well. Store in air-tight container up to six months. Makes about 21 teaspoons. Seven teaspoons equals a 1.25 package of packaged seasoning mix. Cumin is ground from cumin seeds and there is no substitute for its flavor.

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You can use this mix in the previous recipe.

CHILI POWDER

SEASONING MIX

3 T. paprika

1 t. red pepper (cayenne)

1 T. ground cumin

2 t. powdered oregano

1/2 t. garlic powder

1/4 t. dried thyme leaves

Combine all ingredients in medium bowl; mix well. Store in airtight container up to six months. Stir well before each use. Makes about 3-1/2 cups.

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This is a great substitute for potatoes or noodles as a side dish or an “under-the-top: dish such as beef stroganoff or creamed chicken.

SAVORY RICE

2 c. water

1 T. butter or margarine

1 c. seasoned rice mix

In medium saucepan, bring water and margarine to a boil; stir in mix. Lower heat, simmer 15-20 minutes or until rice is tender and liquid is absorbed; stirring occasionally. Fluff with a fork before serving. Makes six 1/2 cup servings.

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Thought for today: Creativity is so delicate a flower that praise tends to make it bloom.

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