Homemade Gift ideas: Texas Two step Soup Mix

Texas Two-Step Soup Mix in a Jar
1 (1.61 ounce) package brown gravy mix (regular or no-fat)
2 tablespoons mild red chili powder
2 teaspoons dried oregano leaves
1 teaspoon ground cumin (optional)
1 teaspoon dried minced onion
1/2 teaspoon garlic salt
10 to 12 regular-size tortilla chips, coarsely crushed
1 to 1 1/4 cups uncooked small to medium-size pasta (such as wheels, shells, macaroni)

Pour gravy mix into wide-mouth pint jar. In small bowl, stir together chili powder, oregano, cumin, onion and garlic salt. Pour into jar to make second layer. Add layers of tortilla chips and pasta to fill jar. Seal with lid. Attach gift tag (below) and decorate jar as desired.

Attach a gift tag with the following instructions:

Texas Two-Step Soup

Brown 1/2 pound ground beef in a large saucepan or Dutch oven. Add contents of jar and 7 cups water; heat to boiling. Stir in 1 (15 ounce) can corn with red and green bell peppers and 1 (16 ounce) can chopped tomatoes. Reduce heat; cover and simmer for 20 to 25 minutes or until pasta is tender, stirring occasionally.

Serve with crushed tortilla chips and shredded Monterey jack cheese, if desired.

Makes 8 servings.

Homemade Gift ideas: French Market Soup in a Jar

French Market Soup Mix in a Jar

1 lb Dried navy beans
1 lb Dried pinto beans
1 lb Dried great northern beans
1 lb Dried green split peas
1 lb Dried yellow split peas
1 lb Dried black-eyed peas
1 lb Dried lentils
1 lb Dried baby lima beans
1 lb Dried large lima beans
1 lb Dried black beans
1 lb Dried red beans
1 lb Dried soybeans
1 lb Barley pearls

Combine all beans. Dived into 14 (2-cup)gift packages; present with the following recipe for French Market Soup.

FRENCH MARKET SOUP RECIPE: 2 cups French Market
Soup mix 2 quarts water 1 ham hock 1 1/4 tsp. salt 1/4 tsp pepper 1 ( 16-oz.) can whole tomatoes, undrained and coarsley chopped 1 large onion, chopped 1 clove garlic, minced 1 chili pepper, coarsely chopped 1/4 c. lemon juice

Sort and wash 2 cups bean mix; place in a Dutch oven. Cover
with water 2 inches above beans, and soak overnight. Drain beans; add 2
quarts water, ham hock, salt and pepper. Cover and bring to a boil' reduce heat,
and simmer 1 1/2 hours or until beans are tender. Add remaining
ingredients; simmer 30 minutes, stirring occasionally. Remove ham hock from
soup. Remove meat from bone, chop meat and return to soup. Yield 2
1/2 quarts.