I like to keep this around for general purposes.

You can reduce the salt amount if you wish.

3/4 box salt
1/4 cup black pepper
1/4 cup red pepper
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup paprika

Mix all together.

Store in an airtight container.

Use liberally wherever a zing of flavor is desired.

Nothing like a good cup of hot cocoa to warm up on a cold winter day.

Warm up any time with a rich cup of hot cocoa!

Ingredients

2 cups powdered sugar
1 cup unsweetened cocoa powder
2 1/2 cups nonfat dry milk powder
1 teaspoon fine-grain salt
2 teaspoons cornstarch
1 cup semi-sweet chocolate chips
1 pinch ground cayenne pepper, optional
Hot milk or water to serve

Instructions

Put the chocolate chips and the cornstarch in a food processor/blender and make them as powdery as possible. You may need a bit of the powdered sugar too.

Combine the powdered sugar, chocolate chip/cornstarch mixture, cocoa powder, milk powder, salt, and cayenne in a large airtight container. Secure the lid and shake to combine. Remember to shake the mix before every use. The mixture does settle over time.

Take 2 tablespoons of the mix and place in a mug. Add about 2 ounces hot water or milk. Stir to combine. Fill the mug with more hot water or milk and enjoy. Milk will make this richer and is amazing.

Notes
Aztec indians always added chiles to their chocolate. Even a pinch will add a zing of flavor. No need to be concerned with this being spicy, it’s not enough to do that.

These were a Midwest staple when I was growing up there.

The freshly cooked mixture is simple and delicious.

Ingredients

2 tablespoons dried chopped onions
3 tablespoons water
1 lb lean ground beef
1 1⁄2 cups chicken broth
1⁄2 teaspoon salt, less if broth is salted
1⁄2 teaspoon ground black pepper
6 hamburger buns
yellow mustard, to taste
chopped fresh onion

I put the meat in to brown, break it it up until it is a fine texture.

Directions

Soak the dried onions in the water.

Break the ground beef into pieces and put into a hot skillet, cooking over medium high heat.

When the onions have begun to soften, add them and any remaining water to the beef as it is browning.

Stir frequently as the meat browns, using a wooden spoon to break the meat into small pieces.

When the meat has browned, add the chicken broth, salt and pepper.

Cook until liquid is nearly gone, this should take 8-10 minutes.

Serve meat on buns with mustard and fresh chopped onions.

Note, I prefer to steam the buns.

It’s not too late to celebrate with the classic drink!

4 eggs, beaten
1 cups sugar
2 12 oz. cans evaporated milk
2 cups whole milk
1 teaspoon vanilla
Ground nutmeg to taste

In a saucepan, mix the eggs and sugar. Stir in the evaporated milk and the whole milk, vanilla and nutmeg. I used enough nutmeg leaned over to smell it, that it smells like nutmeg. It takes a good bit. Cook the mixture on medium low heat, stirring constantly with a wooden spoon. Keep cooking until it coats the spoon. Do not let it boil, be patient as it cooks.

Chill thoroughly before serving. I recommend making it at least 24 hours in advance, the flavors will set up more with some time.

Yields about a 1/2 gallon.