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YogurtFor just over $3.00 for a gallon of milk and a container of yogurt, you get 16 cups with this recipe so it is definitely more cost effective if there are yogurt eaters in the family. Along with preserves as a flavoring agent, you can use canned fruit, pureed or not, with or without the syrup, or thawed frozen fruit, fresh fruit, even some of the canned pie filling.1 gallon milk
1 cup real yogurt (must contain live cultures for use as
    a starter), either homemade or store-bought.In large pot, boil milk until the froth rises almost to the top of the pot, then remove from heat. Let it cool until it is almost body temperature. (You`ll know it`s ready when you can close your eyes, put your finger in the milk and you can`t tell that it is in the milk because there`s no dramatic difference in temperature between room and milk.)Once cooled, add 1 cup yogurt to the milk. Mix well, then cover pot and wrap it in a blanket or heavy towel. Put it in the corner of the room (or somewhere it will stay warm and out of the way) for about 6 hours. (If you want a more tart flavor, leave it wrapped for 8 or 9 hours. For a sweeter, softer style, leave it out only about 4 hours.) Then refrigerate for 10 hours.Always keep 1 cup of your previous batch for use as a starter for a new batch. Makes 16 cups.NOTE: For low-fat yogurt, start with low-fat milk.

Soda crackers
Soda Crackers (like Grandma used to make)4 cups flour 1 cup butter (or margarine)3/4 cup milk1 teaspoon vinegar1/2 teaspoon baking soda1/2 teaspoon saltWork the butter into the flour with a pastry cutter or fork. Next, stir the vinegar, baking soda, and salt into the mi (Upload by user)

Mock condensed cream of mushroom soup
Mock Condensed Cream of Mushroom SoupFor use when a recipe calls for condensed cream of mushroom soup.1 (6 ounce) can or jar sliced mushrooms1 tablespoon vegetable oil3 tablespoons all purpose flour1/3 cup skim milk*1 tablespoon nonfat "butter" granulesBlack p (Upload by user)

Mock condensed cream of celery soup
Mock Condensed Cream of Celery SoupWhen a recipe calls for canned cream of celery soup, use this instead.3/4 cup chicken stock1 bay leaf1 cup thinly sliced celery1 tablespoon vegetable oil3 tablespoon all purpose flour1/3 cup skim milk1 tablespoon nonfat "butte (Upload by user)

Light corn syrup substitute
Light Corn Syrup Substitute2 cups granulated sugar3/4 cup water1/4 teaspoon cream of tartarDash of saltCombine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides (Upload by user)

Chocolate syrup
Chocolate Syrup1 cup cocoa powder3/4 cup granulated sugar3/4 cup light corn syrup1 cup cold water1/4 teaspoon salt2 teaspoons vanilla extractCombine all ingredients, except vanilla extract. Cook over medium heat, stirring constantly. Bring to a boil and boil fo (Upload by user)

Chocolate-covered frozen bananas
Chocolate Covered Frozen Bananas4 ripe bananas, peeled8 wooden Popsicle sticks1 tablespoon vegetable shortening6 ounces semisweet chocolate chips or butterscotch morselsCut bananas in half crosswise. Insert wooden stick in end of each and freeze. Melt over hot (not boi (Upload by user)

Cinnamon sugar
Cinnamon Sugar2 cups granulated sugar5 tablespoons cinnamonStir sugar and cinnamon together until completely mixed. Store in a tightly capped jar with a shaker top for up to 6 months.You can use this on cereal, French toast, in coffee, or for making cookies, such as Ger (Upload by user)

Any-flavor gelatin mix
* Any Flavor Gelatin Mix1 envelope unflavored gelatine1 envelope fruit drink powderCombine gelatine with fruit flavored drink powder (presweetened or use the amount of sugar required on package directions). Soften the gelatine mixture in 1 cup cold water for 5 minutes. Stir in (Upload by user)

Confectioners` sugar
Confectioners` Sugar1 cup granulated sugar1 tablespoon cornstarchBlend sugar on highest speed of blender for two minutes. Add cornstarch to keep from packing. Store in an airtight container. (Upload by user)

Country butter
Country Butter3/4 cup Crisco� oil1 cup buttermilk1 pound margarine, softened2 teaspoons saltBlend all together in a large mixing bowl; whip until mixed well. Place in containers and refrigerate. Tastes like country butter.Makes 2 pounds and is delicious! (Upload by user)
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Cream soda
Cream Soda6 tablespoons Vanilla Syrup2 tablespoons corn syrup6 ounces seltzer or club sodaCombine ingredients in a 12 ounce glass. Add ice and serve. (Upload by user)
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Croutons
CroutonsuGarlic Croutons/u2 cloves garlic, halved*3 cups day old bread or rolls, cubed3 tablespoons butter, melted, or 3 tablespoons olive oilSaut? garlic in olive oil in a large nonstick skillet until tender. Add water, mixing well. Add bread cubes, tossing to coa (Upload by user)
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Dried minced vegetables
Dried Minced Vegetables1 to 2 cups vegetables, finely chopped:    onions, mushrooms, red or green bell peppers,    scallions, carrots or celeryPreheat oven to 120 degrees F. Spread finely chopped vegetables in a thin layer on a cookie sheet. D (Upload by user)
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Dried tomatoes in olive oil
Dried Tomatoes in Olive Oil3 pounds ripe plum tomatoes1 1/2 cups olive oil2 teaspoons saltPreheat oven to 150 degrees F.Rinse tomatoes in warm water and pat dry. Cut lengthwise and place, cut side up, on a cake rack over a baking sheet. Sprinkle with salt. Place rac (Upload by user)
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European-style marzipan
European Style Marzipan1 cup blanched whole almonds or    1 1/3 cups slivered almonds1 1/3 cups sifted confectioners` sugar1/2 teaspoon almond extract or rose water2 tablespoons water2 1/4 cups sifted confectioners� sugar1 slightly beaten egg white (Upload by user)
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Food colors
Food ColorsuRed/u1 cup beets, fresh or cannedWater to cover2 teaspoons vinegarCover fresh beets with water and boil in an enamel or glass pan until barely done. Remove the beets and peel, slice, and chop them, reserving the juice. Return beets to the juice and soak (Upload by user)
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