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Today it's one of those "Heinz 57" columns. A little bit of everything. When I empty jars of canned foods, I put the jars in a box to be stored until it's time to reuse them when canning. The half pints in one box, pints in another, etc. marking each box so I know what's in it. I have a "57" box for some of each size jar in it when I only want one or two jars of a certain size. (Sounds rather confusing, doesn't it? Works great though.) I use some of these jars with lids as storage containers for leftover veggies or fruits. It's much easier to see what's in the jar than some plastic containers.

Well, the way I'm going about this you'd think it is about jars of food or something. Actually, the "57" deal today is a variety of some of my favorite recipes that I had taped to the inside of cupboard doors where we used to live. Not a good idea when it comes to taking them off. I've stored them in manila file folders and one of these days I'll file them properly. Maybe not. I know just where to find them at this point.

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There's no orderly way to share these recipes with you, but here goes . . .

ROAST BEEF HASH

2 c. diced, cooked roast beef

1/4 c. diced onion

2 T. canola oil or butter

1-1/2 c. diced cooked potatoes (about 4 medium)

scant 1/4 c. milk

couple dashes garlic powder

salt and pepper to taste

In a large skillet, brown beef and onion in oil or melted butter over medium-high heat. Add potatoes, stirring to combine, until heated through. Stir in milk and seasonings. Heat until bubbly. Makes 3-4 servings.

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Perhaps a lettuce salad to serve with the hash, with this homemade dressing. It's very good.

RANCH-STYLE DRESSING

1 c. mayonnaise, not salad dressing (I use a lite dressing)

1/2 c. buttermilk

1/2 t. dried parsley flakes (can use 1 T. fresh parsley, snipped)

1/4 t. garlic powder

1/4 t. onion powder

1/2 t. low sodium seasoned salt

1/8 t. white or black pepper

1/8 t. paprika

Combine all ingredients in a bowl; beat with hand mixer or whisk to combine well. Store in fridge. Makes 1-1/2 c.

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This barbecue sauce is good sauce for diabetics.

DIABETIC BARBECUE SAUCE

1/2 c. granular sugar sweetener

1/4 T. cider vinegar

1/4 t. pepper

1 t. canola or olive oil

1 c. minced onion

1/2 c. minced green pepper

1-15 oz. can tomato sauce, low-sodium or regular

In a medium saucepan, saute onion and green pepper in oil for 5 miles, stirring constantly. Stir in tomato sauce, vinegar, sugar sweetener and pepper. Bring to a boil; lower heat and simmer for 10 minutes, stirring occasionally. Makes one-half cup.

NOTE: You can use this sauce with chicken, pork, to add to shredded beef for barbecued sandwiches or however you would use a barbecue sauce.

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I like using this rice recipe as a side-dish with egg rolls or sweet and sour pork.

CHINESE FRIED RICE

2 T. canola or olive oil

1/2 c. finely diced ham, cooked chicken or pork

1/4 c. shredded carrot

1/2 c. frozen green peas, thawed

1/4 c. chopped canned mushrooms

1 green onion, thinly sliced

4 c. cold, cooked white or brown rice

2 T. soy sauce (can use low-sodium)

1 egg, well-beaten

In large skillet, heat oil; add rest of ingredients, except egg. Cook over low heat about 10 minutes, stirring often. Stir in egg and cook 5 minutes more. Serves 5-6. Refrigerate leftovers and heat through in fry pan over low heat.

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This is a good "lower in fat" dip to use with fresh veggies.

MOM'S DILL DIP

1 c. "lite' sour cream

1 c. mayonnaise (not salad dressing)

2 T. dried dill weed

2 T. minced onion

2 t. low-sodium seasoned salt

In a medium bowl, combine all ingredients, mixing well. Refrigerate, covered 2-3 hours to blend flavors. Makes 2 cups.

NOTE: This dip can also be used with corn chips, potato chips or taco chips; however, I highly recommend using veggies --much better for you. You also might like a dollop of it on a hot-baked potato or as a dressing for potato salad.

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Thought for the day: If we are in tune with nature, all her music can find a way into the heart.

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