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Craft Recipes & Instructions Main Index (Homepage)
Craft Recipes & Instructions 201-300 (next section)
Craft Recipes & Instructions 1-100 (previous section)
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101 -- CLAY JEWELRY MIX
3/4 c. flour
1/2 c. cornstarch
1/2 c. salt
Warm water
Mix dry ingredients in a bowl. Gradually add warm water until mixture can be kneaded into a stiff dough. To reduce stickiness, dust with flour. Children can roll into balls for beads. Pierce each with a toothpick for hole to thread onto string. Air dry and paint.
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102 -- DRYER LINT "PAPER MACHE"
3 c. dryer lint
2/3 c. flour
2 c. water
Mix water and lint together in a large saucepan, stirring well. Slowly add flour, mixing well. Cook over medium heat, stirring constantly until mixture holds together, forming peaks. Pour out onto several layers of newspaper to cool. Use mixture over a base, such as a box, balloon or bottle, spreading like paper mache. Dry 4 to 5 days. Store unused air tight. Keeps only 4 to 5 days.
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103 -- BOOKBINDER'S PASTE
1 tsp. flour
2 tsp. cornstarch
1/4 tsp. alum (powder)
1/3 c. water
In top of double boiler, mix dry ingredients. Add water slowly, stirring out lumps. Cook over low heat, stirring constantly. Remove from heat when paste begins to thicken; it will thicken more as it cools. Keep covered. Add water to thin when necessary.
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104 -- PAPER PASTE
1 c. flour
1 c. sugar
4 c. water
1 tbsp. powdered alum
3 drops oil of clove
Mix flour and sugar, then add slowly 1 cup of the water. In the top of a double boiler, bring remainder of water and the alum to a boil, then add flour and sugar mixture, stirring constantly. Cook and stir until fairly clear (about 1/2 hour). Remove from heat and add oil of cloves. Makes 1 quart of paste. Paste will keep a long time in air tight jar with small wet sponge on top of paste.
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105 -- GLARCH (GOOP)
--Equal amounts:--
Liquid laundry starch
White school glue
Use approximately 1/4 cup per child. Pour glue and starch into a small bowl for each child. Let them mix with fingers. It will be very sticky until well mixed. Then it becomes similar to the commercial putty product. For variety, add glitter. Store air tight in refrigerator.
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Rubbing alcohol
Food colors
Noodles or rice, uncooked
Do not eat! This is for art projects only! Pour alcohol into large bowl and add food color. Use 1/2 bottle food color for each bottle of alcohol for very bright colors. Add pasta or rice, stir and let set until desired color. Spoon out, using slotted spoon, onto newspapers. Spread to dry (about 2 hours). Store in Baggies. Alcohol can be poured back into bottles and used again.
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107 -- MAGIC CRYSTAL GARDEN
6 tbsp. salt
6 tbsp. water
6 tbsp. laundry bluing (in laundry
dept. at grocery store)
1 tbsp. ammonia
5 or 6 pieces charcoal
Food coloring
A glass container
Adult supervision is needed with ammonia! Mix salt, water, bluing and ammonia in a large bowl. Put charcoal in an old glass bowl. Pour mixture over charcoal. Sprinkle drops of food coloring for color. Set container in a warm place and do not move it. It will continue to grow crystals until all liquid is absorbed. (You can make several small gardens in glass jars, dividing the liquid over them.)
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108 -- BIG BEAUTIFUL BUBBLES
1 c. water
2 tbsp. liquid detergent
1 tbsp. glycerine
1/2 tsp. sugar
Mix all ingredients. Let stand overnight in covered container. Stir. Blow big beautiful bubbles. HINTS: Joy dish detergent works well. Glycerine can be purchased in cake decorating departments.
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109 -- TEDDY BEAR SUNDAES
Any flavor ice cream
M & M's or sm. candies
Sm. round chocolate or vanilla wafers
Chocolate sprinkles or toasted coconut
Put scoop of ice cream into dish for head. Use candies for eyes and mouth. For ears, push cookies into ice cream. Sprinkle a little coconut or chocolate sprinkles on top for hair.
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110 -- ICE CREAM CLOWNS
1 scoop vanilla ice cream
1 sugar cone
Chocolate bits
Raisins
Maraschino cherries
Whipped cream
Put scoop of ice cream on plate with cone on top for hat. Use chocolate bits for eyes, cherry for nose and raisins for mouth. Be creative! Put whipped cream around the clown for neck ruffle. Another version of an ice cream clown: Put a scoop of ice cream on a chocolate sandwich cookie. Use gumdrops for his eyes, mint wafers for his ears, an orange slice for his mouth, and a maraschino cherry for his nose and as a top for his cone cap.
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1 pastry or graham cracker pie shell
1 pt. strawberry ice cream
1 c. milk
1 pkg. instant strawberry pudding
Blend ice cream and milk together in a bowl. Add strawberry pudding and beat until mixed. Pour into pie shell. Refrigerate 1 hour before serving.
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112 -- BANANA SURPRISE
1/2 of a sm. ripe banana
3/4 c. milk
2 tbsp. frozen orange juice
concentrate
2 tsp. honey
1 ice cube
2 drops yellow and 1 drop red food
coloring
Put 1/2 of a small banana into a blender container. Add 3/4 cup milk. Cover blender. Run it on low for 10 seconds. Put 2 tablespoons frozen orange juice concentrate into a small bowl or a cup. Add 2 teaspoons honey to the cup. Stir to mix them well and melt the orange juice. Add the honey mixture to the blender. Add the ice cube. Cover the blender and run it on low for 30 seconds or until the ice cube stops making noise. Take off the top of the blender. Add 2 drops yellow food coloring and 1 drop red. Cover the blender. Run it on low for a few seconds. The drink will turn orange. Stop blender. Take off cover. Pour drink into glass and serve. Makes 1 banana sunrise.
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113 -- ERIC'S QUICK GRILLED CHEESE SANDWICH
2 slices bread
Velveeta or Cheddar cheese (2 slices)
Margarine (optional)
Toast bread in toaster. Spread bread with margarine. Place cheese between slices. Microwave on high power 30 to 40 seconds until cheese is melted.
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114 -- YUMMY COOKIES FOR KIDS TO COOK
1/2 c. cake mix, any flavor
1/2 tsp. soft butter
1 1/2 to 2 tsp. water
Preheat oven to 350. Mix butter and cake mix. Add 1 1/2 teaspoons water and blend. Dough needs to be stiff but mixes vary so more water may be needed. Add by drops. Roll dough on floured surface then cut out cookies. Bake on ungreased cookie sheet 5-8 minutes. About 1 dozen cookies.
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115 -- ARTIST'S PUNCH
Combine orange juice with seltzer. Add colorful ice cubes made by freezing cranberry juice in an ice tray.
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1 med. banana
1 sm. container yogurt, plain or
strawberry-banana
1 c. milk
1 "shaking jar"
Using a fork, smash banana in a small bowl. Pour milk and yogurt into shaking jar. Spoon banana into shaking jar. Cover jar tightly and shake vigorously. Pour into frosty mug for a great summer refresher.
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117 -- GHOUL-AID
1 env. grape flavor unsweetened
Kool-Aid pkg.
1 env. orange flavor unsweetened
Kool-Aid pkg.
2 c. sugar
3 qts. cold water
1 bottle (qt. or liter) ginger ale,
chilled
In a large plastic pitcher, dissolve both envelopes of Kool-Aid and the sugar in cold water. Add the ginger ale just before serving. Serve over ice.
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118 -- BIRDS NESTS
3 tbsp. butter or margarine
2 tbsp. creamy peanut butter
3 c. marshmallows
3 c. chow mein noodles
Peanut M & M's
Melt butter, melt into it 2 tablespoons creamy peanut butter. Add 3 cups marshmallows and melt over low heat. Add 3 cups chow mein noodles. Mix thoroughly to coat. Butter hands and shape small portions into nests on greased pans. Add 3 peanut M & M's while nests are still warm.
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119 -- DIRT CUPS
2 c. cold milk
1 pkg. (4 serving) Jello chocolate
flavor instant pudding
8-10 (7 oz.) plastic cups
1 pkg. (16 oz.) chocolate sandwich
cookies, crushed
1 tub (8 oz.) Cool Whip whipped
topping, thawed
--Suggested decorations:--
Gummy worms and frogs
Candy flowers
Chopped peanuts
Pour milk into large bowl. Add pudding mix. Beat with whisk until well blended, 1 to 2 minutes. Let stand 5 minutes. Stir in whipped topping and half of crushed cookies. Place 1 tablespoon crushed cookies into cups. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. Decorate.
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120 -- PLAYMATE PIZZAS
3 whole wheat English muffins or
bagels, split and toasted
3/4 c. shredded Cheddar cheese (3 oz.)
1 (8 oz.) can tomato sauce
4-5 slices Canadian style bacon
1 (2 1/2 oz.) jar sliced mushrooms,
or 1/2 c. pitted ripe olives,
sliced
Sprinkle toasted muffins or bagels with cheese. Spread tomato sauce over cheese. Cut Canadian style bacon to make 6 mouths and 12 eyes. Arrange mouths and eyes on muffins. Arrange mushrooms or olives around the top edge to resemble hair. Place pizzas on baking sheet. Bake in 450 oven for about 5 minutes or until hot. Makes 6 servings.
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121 -- ELEPHANT STEW
1 med. sized elephant
Lots of gravy
2 rabbits, optional
Salt and pepper
Cut elephant into bite size pieces. This will take about 2 months. Cover with gravy and cook over kerosene fire at 465 for about four weeks. This will serve 3,800 people. If more people come then add rabbits. Do this only if necessary as most people don't like to find hare in their stew!
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122 -- GRANDPARENT'S DAY SURPRISE
Grandparents will love this refrigerator magnet! Begin by tracing a juice can lid onto brightly colored paper. Cut the circle slightly smaller than the outline, and glue it inside the rim of the lid. To this colorful background, attach a photo and a bit of artwork. Glue lace or other edging around the rim of the lid and add a tiny bow if desired. Attach a self-adhesive magnet strip to the back of the lid to complete the project.
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123 -- SNIFF BOOKS
Make scented books to illustrate child-dictated stories or to describe family cooking experiences, such as making fruit salad. Cut out felt shapes of fruits, mints or nuts like almond and hazelnut, and use an eyedropper to apply the scent to the cloth. Then glue the shapes to sheets of construction paper, and child's sentences, and bind with yarn into a book.
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124 -- RAIN/SNOW CATCHER
Make a rain catcher with a rinsed, clear plastic peanut butter jar. Place it outside for a set time, then measure the water/snow inside. Try to guess what the next measurement would be if the can had been left outside for twice as long.
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125 -- CRYSTAL GARDEN
Place broken pieces of brick or terra cotta clay in a glass bowl or jar. Pour the following solution over this: 4 tsp. water
1 tsp. ammonia
4 tsp. bluing
1 tsp. Mercurochrome
4 tsp. salt
Add more solution each day until the garden has grown to the desired size.
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126 -- 3-D REINDEER
While gourds are abundant in late fall, dry as many as you think you'd like to use for this activity. In December, poke two holes in the top of each gourd and third hole in the back. Have child paint gourds and add eyes and a nose with paint or felt. Insert two small branches for antlers in the holes at the top and a half of a drinking straw in the hole in the back of each gourd. Have child draw and color bodies for the reindeer on construction paper, then staple the straws to the necks of the bodies to add the heads.
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127 -- GOURD GOBBLERS
Use dry, pear-shaped gourds that are light in weight. (Dry them by poking holes in the gourds and letting them sit for several weeks.) The fat end of each gourd will represent the body of the turkey, while the narrow end will be the head and neck. Poke two holes in the fat end near the middle for good balance. This is where you'll insert pipe cleaner legs. Before you insert them, fold each pipe cleaner in half and twist slightly. Slip the folded end into the gourd and bend the other end to make a foot for the turkey to stand on. Cut tail feathers from construction paper and glue to the fat end of the gourd. Glue a small scrap of red felt to the head for the wattles. Add eyes with black crayon or permanent marker.
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128 -- ROLY-POLY SANTA
Need: Plastic hoisery eggs
Poster paint
Liquid soap
Clay or playdough
Accessories-felt, glitter, rick-rack,
etc.
Craft sealer (optional)
Mix a little liquid soap to poster paint to help it adhere to the plastic, then have child paint both halves of the egg to look like Santa, an elf or whatever he wishes. (The eggs will be easier to paint when separated in half.) When the paint dries, put a ball of clay in the bottom half of each egg and glue the parts together. Have child add finishing touches to the roly-polies with paint, felt, glitter, etc., then coat with craft sealer.
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129 -- SAWDUST MODELING MATERIAL
2 c. sawdust
1 c. flour
1 tbsp. glue
Hot water or liquid starch
Moisten with water or starch until a modeling consistency is reached. If used for ornaments, strings or wires should be put in place while they are being modeled. After air drying, they may be painted.
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130 -- CREPE PAPER MODELING PLASTER
1 pkg. crepe paper
1 1/2 c. flour
1/4 c. salt
Cut crepe paper into narrow strips or small pieces; the smaller the pieces, the finer the texture. Place in large pan. Add enough water to cover. Let stand for 8 hours to overnight. Drain well but do not squeeze dry. Mix flour and salt together. Stir into crepe paper mixture gradually until mixture is consistency of thick dough. Knead until well blended. This is thicker and less messy than paper mache. Mixture does not store; prepare enough for each project.
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1 med. sized elephant
Lots of gravy
2 rabbits, optional
Salt and pepper
Cut elephant into bite size pieces. This will take about 2 months. Cover with gravy and cook over kerosene fire at 465 for about four weeks. This will serve 3,800 people. If more people come then add rabbits. Do this only if necessary as most people don't like to find hare in their stew!
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122 -- GRANDPARENT'S DAY SURPRISE
Grandparents will love this refrigerator magnet! Begin by tracing a juice can lid onto brightly colored paper. Cut the circle slightly smaller than the outline, and glue it inside the rim of the lid. To this colorful background, attach a photo and a bit of artwork. Glue lace or other edging around the rim of the lid and add a tiny bow if desired. Attach a self-adhesive magnet strip to the back of the lid to complete the project.
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123 -- SNIFF BOOKS
Make scented books to illustrate child-dictated stories or to describe family cooking experiences, such as making fruit salad. Cut out felt shapes of fruits, mints or nuts like almond and hazelnut, and use an eyedropper to apply the scent to the cloth. Then glue the shapes to sheets of construction paper, and child's sentences, and bind with yarn into a book.
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124 -- RAIN/SNOW CATCHER
Make a rain catcher with a rinsed, clear plastic peanut butter jar. Place it outside for a set time, then measure the water/snow inside. Try to guess what the next measurement would be if the can had been left outside for twice as long.
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125 -- CRYSTAL GARDEN
Place broken pieces of brick or terra cotta clay in a glass bowl or jar. Pour the following solution over this: 4 tsp. water
1 tsp. ammonia
4 tsp. bluing
1 tsp. Mercurochrome
4 tsp. salt
Add more solution each day until the garden has grown to the desired size.
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While gourds are abundant in late fall, dry as many as you think you'd like to use for this activity. In December, poke two holes in the top of each gourd and third hole in the back. Have child paint gourds and add eyes and a nose with paint or felt. Insert two small branches for antlers in the holes at the top and a half of a drinking straw in the hole in the back of each gourd. Have child draw and color bodies for the reindeer on construction paper, then staple the straws to the necks of the bodies to add the heads.
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127 -- GOURD GOBBLERS
Use dry, pear-shaped gourds that are light in weight. (Dry them by poking holes in the gourds and letting them sit for several weeks.) The fat end of each gourd will represent the body of the turkey, while the narrow end will be the head and neck. Poke two holes in the fat end near the middle for good balance. This is where you'll insert pipe cleaner legs. Before you insert them, fold each pipe cleaner in half and twist slightly. Slip the folded end into the gourd and bend the other end to make a foot for the turkey to stand on. Cut tail feathers from construction paper and glue to the fat end of the gourd. Glue a small scrap of red felt to the head for the wattles. Add eyes with black crayon or permanent marker.
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128 -- ROLY-POLY SANTA
Need: Plastic hoisery eggs
Poster paint
Liquid soap
Clay or playdough
Accessories-felt, glitter, rick-rack,
etc.
Craft sealer (optional)
Mix a little liquid soap to poster paint to help it adhere to the plastic, then have child paint both halves of the egg to look like Santa, an elf or whatever he wishes. (The eggs will be easier to paint when separated in half.) When the paint dries, put a ball of clay in the bottom half of each egg and glue the parts together. Have child add finishing touches to the roly-polies with paint, felt, glitter, etc., then coat with craft sealer.
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129 -- SAWDUST MODELING MATERIAL
2 c. sawdust
1 c. flour
1 tbsp. glue
Hot water or liquid starch
Moisten with water or starch until a modeling consistency is reached. If used for ornaments, strings or wires should be put in place while they are being modeled. After air drying, they may be painted.
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130 -- CREPE PAPER MODELING PLASTER
1 pkg. crepe paper
1 1/2 c. flour
1/4 c. salt
Cut crepe paper into narrow strips or small pieces; the smaller the pieces, the finer the texture. Place in large pan. Add enough water to cover. Let stand for 8 hours to overnight. Drain well but do not squeeze dry. Mix flour and salt together. Stir into crepe paper mixture gradually until mixture is consistency of thick dough. Knead until well blended. This is thicker and less messy than paper mache. Mixture does not store; prepare enough for each project.
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2 c. shortening
2 c. peanut butter
5 c. bird seed
Mix all ingredients together. Shape into balls. Wrap each ball in netting from onion bags, and secure with a plastic twist. This recipe makes about 12 feeders.
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132 -- DOGGIE BISCUITS
2 1/2 c. whole wheat flour
1/2 c. dry milk powder
1/2 tsp. each salt, garlic powder
1 tsp. brown sugar
6 tbsp. margarine, shortening or meat
drippings
1 egg, beaten
1/2 c. ice water
Combine flour, milk powder, salt, garlic powder and brown sugar in bowl. Cut in shortening until mixture resembles cornmeal. Mix in egg. Add enough water so that mixture forms ball. Pat dough 1/2 inch thick with fingers on lightly oiled cookie sheet. Cut with doggie biscuit cutter and remove scraps. Pat out scraps and proceed as before. Bake for 25 to 30 minutes at 350 degrees. Cool on wire rack. Makes about 10 biscuits.
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133 -- NONHARDENING CLAY
4 c. flour
1 c. salt
8 tbsp. salad oil
7 or 8 tbsp. water
Food color (if desired)
Mix well together. Keep covered when not using.
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134 -- BAKER'S CLAY
1 c. salt
1 1/2 c. warm water
4 c. flour
Stir salt into the warm water. Cool mixture, then add flour and knead for 10 minutes. To color the dough, add food coloring or 1/2 cup dry tempera paint added to salt and water. Bake modeled figures at 300 degrees Fahrenheit for one hour.
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135 -- DYEING MATERIAL
Rinse fabric or wool yarn in hot water, wring it well, and then place it in the dye, making sure it is well covered. Bring the dye to a simmering stage and cook until the fabric is colored as deep as you wish. Rinse the material in lukewarm water. Squeeze lightly, but do not wring. Avoid direct rays of sunlight while drying.
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Collect plants, moss, herbs, roots, nuts and so on. Chop a quantity of one of these materials and put it through a meat grinder. Cover it with water and let it stand overnight. Drain off the water the next morning and save it. Add a little more water to the pulp and simmer for 30 minutes. Drain off this water and add it to the first water. Add more water to cover fabric. You can get the following colors by processing one of these materials. Brown - walnut shells Redbrown - onion leaves; bark Purple - blueberries; sumac; peach leaves; moss Red - root and berry of the cactus Black - oak bark; gum from pinon tree.
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137 -- NATURAL EGG DYES
Place desired number of eggs and desired coloring material (see below) in saucepan. Add 1 teaspoon vinegar. Simmer in water to cover for 20 minutes. Polish with a small amount of oil on soft cloth to intensify color and add gloss. Adding a small amount of cream of tartar to water may deepen some shades. Fresh mint or oregano - beige Strong coffee - brown Spinach - grayish gold/pink Yellow delicious apple peel - lavender Beet juice - reddish purple Red cabbage leaves - blue Walnut shells - buff Carrot tops - greenish yellow Onion skins - orange Cranberry juice - red.
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138 -- MAGIC WRITING SURFACE
1/4 c. beeswax
9 tbsp. Venice turpentine
1/4 c. lard
2 tbsp. mineral oil
1 tbsp. carbon black
3 tbsp. powdered China clay
Cardboard or fiberboard
Waxed paper or transparent plastic
Combine beexwax, turpentine, lard and mineral oil in double boiler. Heat over hot water until well blended, stirring frequently. Stir in carbon and China clay. Paint uniform coat on cardboard. Cool. Place waxed paper over surface. Write or draw with sharpened stick, fingernail or other object that will mark without tearing waxed paper. Erase marks by lifting waxed paper.
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139 -- NEWSPRINT TRANSFER
1/2 c. water
1/4 c. turpentine
2 tbsp. liquid dishwashing detergent
Combine all ingredients in tightly covered jar; shake vigorously to mix. Paint over any newspaper picture or story; blot gently with paper towel. Place clean white paper over newsprint. Rub evenly with small roller or back of spoon. Peel off paper carefully. Picture will appear in reverse on white paper. NOTE: USE IN WELL-VENTILATED ROOM. THIS ACTIVITY FOR OLDER CHILDREN ONLY- NOT FOR USE BY SMALL CHILDREN.
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140 -- COLORED SAND
3 c. masonry sand
2 tbsp. liquid tempra
Mix the ingredients and allow to dry, stirring occasionally. It will take about 24 hours to dry. For deeper colors, use more paint. If sand is not available, use salt.
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3 tbsp. water
36 drops of tincture of iodine
1 tbsp. cornstarch
Mix water and iodine in small jar. Stir in cornstarch gradually. Store tightly covered. Ink is blue-black. Let dry completely. Wipe off with soft cloth.
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142 -- INVISIBLE INK
2 tbsp. cobalt chloride
2 tsp. white dextrin
3 1/2 tbsp. glycerine
Combine all ingredients in small saucepan. Cook over low heat until well blended, stirring constantly. Cool completely. Store in tightly covered clean jar. Ink is pale pink on colored paper. Expose to heat or light bulb and writing turns blue. Note: Cobalt chloride and dextrin may be purchased from a chemical supply house and glycerine from a drug store.
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143 -- DESIGNS YOU KNEAD FOR SPECIAL OCCASIONS
--BASIC RECIPE:--
2 c. flour
1 c. salt
1 c. cold water
Combine ingredients and knead to a medium-stiff, smooth dough. To add color, work drops of food coloring until the desired shade is achieved. Store any unused dough in plastic bags in the refrigerator for the next projects. Roll out dough to 1/4 inch thick and use cookie cutters for designs. Bake designs in warm oven (350) for 1-2 hours or until hard to the touch. Melt paraffin, in bowl placed in a pan of boiling water. Using slotted spatula or spoon, dip each design into the melted paraffin. Transfer to wire rack or newspaper. --IDEAS:--
Dough pressed through a garlic press makes grass, noodles. Rolling strings of various colored dough together, then following flat gives a multi-colored marbled effect. Wrapping a firm ball of aluminum foil with dough gives a firm base for a ball, pumpkin, jack-o-lantern. Acrylic paints can be used for decorating. 10 inch bamboo skewers are great for plant ornaments.
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144 -- SILLY PET SPIDERS
Paper nut cups or egg cartons cut into
cups
Pencil
Eight 3 inch pieces of pipe cleaners
or twist ties
Decorate cup to make it look like a spider face. (Use crayons or markers; adhesive stickers; glue on cereal; raisins, nuts. Hats can be made with cotton balls, marshmallows or string.) Using the tip of a pencil, poke 8 holes around the bottom of the cup. To make the spiders legs, insert pipe cleaners or twist ties into holes. --SPIDER WEB:--
Squeeze a glob of white glue onto waxed paper. Dip 9 inch piece of twine into glue, squeezing excess off with fingers. Lay one end in center of another piece of waxed paper. Working outward from center, lay down the twine. Add more pieces of twine to increase sizes. Lay longer pieces of twine dipped in glue (12 inches) across the top of the web. Let dry at least 4 hours. Carefully peel off the waxed paper.
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145 -- HOMEMADE SOAP BUBBLES
1 c. distilled water
1/2 c. glycerin
1 tbsp. liquid detergent
Combine. Set for one hour. Put in jar to store for use.
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1 c. ground cinnamon
4 tbsp. white glue
3/4 - 1 c. water
Combine ingredients, adding enough water to make the dough as thick as cookie dough. Refrigerate for 2 hours. Knead dough until smooth on cinnamon sprinkled work area. Roll out dough to 1/4 inch thick on cinnamon sprinkled work area. Cut out shapes with cookie cutters. To dry, place on waxed paper, turning 2 times daily for 4 days. Or bake ornaments on cookie sheet in warm oven for 2 hours. Before drying, poke a hole in top of ornament with a plastic straw. When shapes are dry, ribbons can be used as a hanger. Ornaments can also be used as kitchen magnets by gluing small magnets to the back. Ornaments may be left brown or painted with acrylic paint.
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147 -- FOOD COLORING FIREWORKS
Newspaper or brown craft paper
White paper or construction paper
Food coloring
Plastic drinking straw
Cover a work space with newspapers. Place white paper on newspapers. Put a large drop of food coloring in the center of the white paper. Holding one end of the straw above the drop of food coloring, blow through the other end of the straw. How hard you blow determines how far and how fast the drop of coloring moves. After blowing the 1st drop of coloring as far you want, do the same with more drops of color.
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148 -- VEGETABLE PRINTING
Cut various fruit and vegetables in half, allowing to dry on paper towels for at least an hour. These fruits should be used within 2 days (lemons, oranges, onions, zucchini should dry 2-5 days). Cover work table with old newspaper. Brush paint on cut edge of fruit or vegetable. Print design on water color paper. Cover with clear adhesive backed vinyl for a placement. Print on 100% cotton fabric and heat set by ironing face down on paper towels. Sandwich the cotton fabric sit batting and a backing to make a pot holder. Stitch around design, stitching through all three layers. Make pictures, landscapes, designs, etc. Frame the results for wonderful presents.
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149 -- POSTER PAINT
1/4 c. flour
1 1/2 c. water
3/4 c. dry poster paint powder or dry
tempera paint
2 tsp. colorless dishwashing
detergent (optional)
2 tsp. liquid starch (optional)
Place flour in small saucepan. Gradually stir in 1 cup water. Cook over medium heat until thickened, stirring constantly. Cool. Measure 1/4 cup mixture into each of 4 small clean jars. Add 2 tablespoons water to each jar; blend well. Add 1/2 teaspoon dishwashing detergent to each jar if glossy finish is desired or add 1/2 teaspoon starch to each jar for matte finish. Store tightly covered. Mix well before using.
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150 -- SOAP FLAKES PLASTER OR FINGER PAINT
2 c. soap flakes
2 c. liquid laundry starch
4 to 6 drops food coloring
Mix soap flakes and starch in large bowl. Beat with electric mixer at high speed until consistency of whipped cream. Beat in food coloring. Use as finger paint or decorative plaster. Mixture does not store; prepare enough for each project.
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151 -- EFFERVESCENT BATH SALTS
9 tbsp. soda
7 1/2 tbsp. citric acid powder
2 tbsp. cornstarch
4 to 6 drops cologne
Mix soda, citric acid and cornstarch in bowl. Add cologne; mix well. Store in tightly covered clean jar. Use about 2 tablespoons mixture for each bath.
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152 -- MODELING CLAY
1 c. cornstarch
2 c. baking soda
1 1/2 c. cold water
Food coloring
Shellac
Mix cornstarch and soda in saucepan. Stir in water and desired amount of food coloring. Cook over medium heat until thickened to consistency of dough, stirring constantly. Cover with damp cloth. Let stand until cool. Shape as desired. Paint finished objects with shellac.
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153 -- LAUNDRY STARCH FINGER PAINT
1 c. laundry starch
2 qts. boiling water
1 c. soap flakes
1/2 c. talcum powder
Dilute starch in a cupful of cold water. Add boiling water slowly, stirring starch constantly to avoid lumping. Stir in soap flakes and talcum powder. This will make about 5 pints. The adding of soap flakes to the paint acts as a binder. This recipe can be used to finger paint on glass or over a heavy coat of crayons.
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154 -- SODA AND CORNSTARCH DOUGH
1 c. cornstarch
2 c. soda
1 1/4 c. water
Combine and mix together the cornstarch and soda. Add water. Heat, stirring constantly until it is the consistency of mashed potatoes. Cover with a damp towel. When cool enough to handle, knead. The material is best used for rather flat and cut-out items. It dries in the air; baking is not needed.
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155 -- PLAY DOUGH
1 c. water
Several drops of food coloring
2 tbsp. oil
1 c. flour
2 tsp. cream of tartar
1/2 c. salt
1 or 2 drops oil of peppermint
(optional)
Combine water, food coloring and oil in saucepan. Stir in flour, cream of tartar, salt and oil of peppermint. Cook over medium heat until mixture forms ball, stirring constantly. Spoon onto waxed paper. Let stand until cool enough to handle. Knead until smooth. Store in plastic bag.
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156 -- PEANUT BUTTER PLAY DOUGH
1 (18 oz.) jar creamy peanut butter
6 tbsp. honey
Non-fat dry milk powder
Mix together peanut butter and honey with enough dry milk to make play dough. Refrigerate leftovers. The children can eat the dough when finished.
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157 -- POPSICLES FOR CHILDREN
1 pkg. Jello
1 pkg. Kool-Aid
2/3 c. sugar
2 c. boiling water
4 c. cold water
Dissolve Jello, Kool-Aid and sugar in boiling water. Add the cold water and freeze. May use 3 ounce Dixie cups and put popsicle sticks in each.
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158 -- SILLY PUTTY
1/2 c. liquid starch
1/2 c. Elmer's Glue
Mix with your hand in a bowl until it forms a white ball. If it doesn't form a ball and/or is too sticky add more starch. If it is too stiff add a little glue. Keep in a covered plastic bowl in a cool place.
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159 -- NANCY'S PLAY DOUGH
2 c. flour
1 c. salt
2 c. water
2 tbsp. oil
2 tbsp. cream of tartar
Food coloring
Mix together. Pour into 9x13 pan. Bake at 350 for 5-7 minutes. Keep in airtight container.
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160 -- SMELLY PLAY DOUGH
2 1/2 c. flour
1/2 c. salt
1 tbsp. alum
2 pkgs. unsweetened Kool-Aid
3 tsp. vegetable oil
2 c. boiling water
Mix dry ingredients, add oil and water. Stir quickly and mix well. Store in a cool place in an airtight container.
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161 -- MISS RUTH'S PLAY DOUGH
2 1/2 c. flour
1/2 c. salt
1 tbsp. alum
3 1/2 tbsp. oil
2 c. boiling water
Mix dry ingredients together. Add oil and boiling water. Mix with a wooden spoon, then knead with hands. Food coloring may be added. Store in plastic bag. Keeps about 1 month.
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162 -- APPLE FRITTERS
1 c. sifted enriched flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tbsp. sugar
1/2 c. milk
1 tbsp. salad oil
1 well beaten egg
Sift together flour, baking powder, salt and sugar. Blend milk, egg and oil; add gradually to dry ingredients. Stir in 2 apples that have been pared, cored and cut into pieces like matchsticks. Drop from tablespoon into deep, hot fat. Fry 2 to 5 minutes. Drain on paper towels. Sprinkle with confectioners' sugar. 4th Grade
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163 -- MALT'S SPECIAL RECIPE
2 pieces bread
1 slice American cheese
1 slice bologna or ham
Catsup
Miracle Whip
Place bread on plate. Squirt catsup on one slide and Miracle Whip on the other. Put cheese on catsup side and ham or bologna on the Miracle Whip side. Put the two sides together to form a sandwich, cut in half and serve. Serves 1.
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164 -- BIRD SEED
Small box plain or Honey-Nut Cheerios
M & M's (or chocolate chips)
Raisins
Mini marshmallows
Salted peanuts
Dry fruit, optional
Mix in a large bowl. Store in large Zip-Loc bag or airtight container.
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165 -- S.'S SANDWICHES
1 slice of bread
1 tbsp. creamy peanut butter
1 tsp. sunflower seeds
Cut crusts from bread. Roll bread flat with rolling pin. Spread peanut butter on bread and sprinkle with sunflower seeds. Roll up bread from edge to edge, jelly roll fashion. Refrigerate 1 hour. Cut roll into slices and serve.
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166 -- MINI PIZZAS
1 lb. Italian sausage (remove casing
if in a bratwurst form)
2 lb. Velveeta
1 (12 oz.) can pizza sauce
1 pkg. shredded mozzarella cheese
1 pkg. party rye bread
Fry sausage and drain fat. Heat pizza sauce and melt cheese. Add sausage. Let cool a little and spread on party rye; top with shredded mozzarella cheese. Freeze flat on cookie sheets or keep in freezer bags until used. Bake at 375 degrees for 10 minutes or until cheese bubbles.
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167 -- PIZZA BUNS
1 lb. lean ground beef
2 onions, chopped
1/2 lb. grated Cheddar cheese
1 can tomato soup, undiluted
1 tsp. oregano
1 tsp. minced garlic
1/4 c. oil
8 English muffins
Mozzarella cheese
Brown beef, onions and garlic. Add rest of ingredients except for mozzarella cheese. Spread mixture on muffins and sprinkle with mozzarella cheese. Broil until brown. Serves 8-12.
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168 -- GREG'S PIZZA SLICES
1 (8 oz.) can crescent rolls
1 jar favorite pizza sauce
8 oz. pkg. shredded mozzarella cheese
Favorite pizza topping (pepperoni,
sausage, etc.)
Separate dough into triangles and place on baking sheet. Spoon on pizza sauce. Place on topping. Top with cheese. Bake at 350 degrees for 10-12 minutes until cheese is melted and crust is golden brown.
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169 -- KITTY FOOD OR PUPPY CHOW
1/2 c. margarine
1 c. peanut butter
1 lb. powdered sugar
12 oz. chocolate chips
1 box any kind of Chex cereal
Mix margarine, peanut butter and 12 ounce chocolate chips in corning ware or microwave dish. Microwave for 2 minutes or until ingredients are melted and stir. Add Chex cereal to coat with mixture. In a brown grocery bag put powdered sugar in and then add coated cereal, twist opening of bag shut. Go outside to shake until all cereal is coated.
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170 -- PEOPLE PUPPY CHOW
12 oz. chocolate chips
1 c. smooth peanut butter
1/2 c. margarine
Melt in pan together over low heat. 12 oz. Chex cereal (any except bran)
12 oz. Cheerios
Powdered sugar
Combine cereals and add to above mixture and coat well. Pour into large bag with powdered sugar and shake until coated well. Store in refrigerator.
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9 tbsp. soda
7 1/2 tbsp. citric acid powder
2 tbsp. cornstarch
4 to 6 drops cologne
Mix soda, citric acid and cornstarch in bowl. Add cologne; mix well. Store in tightly covered clean jar. Use about 2 tablespoons mixture for each bath.
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152 -- MODELING CLAY
1 c. cornstarch
2 c. baking soda
1 1/2 c. cold water
Food coloring
Shellac
Mix cornstarch and soda in saucepan. Stir in water and desired amount of food coloring. Cook over medium heat until thickened to consistency of dough, stirring constantly. Cover with damp cloth. Let stand until cool. Shape as desired. Paint finished objects with shellac.
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153 -- LAUNDRY STARCH FINGER PAINT
1 c. laundry starch
2 qts. boiling water
1 c. soap flakes
1/2 c. talcum powder
Dilute starch in a cupful of cold water. Add boiling water slowly, stirring starch constantly to avoid lumping. Stir in soap flakes and talcum powder. This will make about 5 pints. The adding of soap flakes to the paint acts as a binder. This recipe can be used to finger paint on glass or over a heavy coat of crayons.
------------------------
154 -- SODA AND CORNSTARCH DOUGH
1 c. cornstarch
2 c. soda
1 1/4 c. water
Combine and mix together the cornstarch and soda. Add water. Heat, stirring constantly until it is the consistency of mashed potatoes. Cover with a damp towel. When cool enough to handle, knead. The material is best used for rather flat and cut-out items. It dries in the air; baking is not needed.
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155 -- PLAY DOUGH
1 c. water
Several drops of food coloring
2 tbsp. oil
1 c. flour
2 tsp. cream of tartar
1/2 c. salt
1 or 2 drops oil of peppermint
(optional)
Combine water, food coloring and oil in saucepan. Stir in flour, cream of tartar, salt and oil of peppermint. Cook over medium heat until mixture forms ball, stirring constantly. Spoon onto waxed paper. Let stand until cool enough to handle. Knead until smooth. Store in plastic bag.
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1 (18 oz.) jar creamy peanut butter
6 tbsp. honey
Non-fat dry milk powder
Mix together peanut butter and honey with enough dry milk to make play dough. Refrigerate leftovers. The children can eat the dough when finished.
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157 -- POPSICLES FOR CHILDREN
1 pkg. Jello
1 pkg. Kool-Aid
2/3 c. sugar
2 c. boiling water
4 c. cold water
Dissolve Jello, Kool-Aid and sugar in boiling water. Add the cold water and freeze. May use 3 ounce Dixie cups and put popsicle sticks in each.
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158 -- SILLY PUTTY
1/2 c. liquid starch
1/2 c. Elmer's Glue
Mix with your hand in a bowl until it forms a white ball. If it doesn't form a ball and/or is too sticky add more starch. If it is too stiff add a little glue. Keep in a covered plastic bowl in a cool place.
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159 -- NANCY'S PLAY DOUGH
2 c. flour
1 c. salt
2 c. water
2 tbsp. oil
2 tbsp. cream of tartar
Food coloring
Mix together. Pour into 9x13 pan. Bake at 350 for 5-7 minutes. Keep in airtight container.
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160 -- SMELLY PLAY DOUGH
2 1/2 c. flour
1/2 c. salt
1 tbsp. alum
2 pkgs. unsweetened Kool-Aid
3 tsp. vegetable oil
2 c. boiling water
Mix dry ingredients, add oil and water. Stir quickly and mix well. Store in a cool place in an airtight container.
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2 1/2 c. flour
1/2 c. salt
1 tbsp. alum
3 1/2 tbsp. oil
2 c. boiling water
Mix dry ingredients together. Add oil and boiling water. Mix with a wooden spoon, then knead with hands. Food coloring may be added. Store in plastic bag. Keeps about 1 month.
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162 -- APPLE FRITTERS
1 c. sifted enriched flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tbsp. sugar
1/2 c. milk
1 tbsp. salad oil
1 well beaten egg
Sift together flour, baking powder, salt and sugar. Blend milk, egg and oil; add gradually to dry ingredients. Stir in 2 apples that have been pared, cored and cut into pieces like matchsticks. Drop from tablespoon into deep, hot fat. Fry 2 to 5 minutes. Drain on paper towels. Sprinkle with confectioners' sugar. 4th Grade
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163 -- MALT'S SPECIAL RECIPE
2 pieces bread
1 slice American cheese
1 slice bologna or ham
Catsup
Miracle Whip
Place bread on plate. Squirt catsup on one slide and Miracle Whip on the other. Put cheese on catsup side and ham or bologna on the Miracle Whip side. Put the two sides together to form a sandwich, cut in half and serve. Serves 1.
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164 -- BIRD SEED
Small box plain or Honey-Nut Cheerios
M & M's (or chocolate chips)
Raisins
Mini marshmallows
Salted peanuts
Dry fruit, optional
Mix in a large bowl. Store in large Zip-Loc bag or airtight container.
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165 -- S.'S SANDWICHES
1 slice of bread
1 tbsp. creamy peanut butter
1 tsp. sunflower seeds
Cut crusts from bread. Roll bread flat with rolling pin. Spread peanut butter on bread and sprinkle with sunflower seeds. Roll up bread from edge to edge, jelly roll fashion. Refrigerate 1 hour. Cut roll into slices and serve.
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1 lb. Italian sausage (remove casing
if in a bratwurst form)
2 lb. Velveeta
1 (12 oz.) can pizza sauce
1 pkg. shredded mozzarella cheese
1 pkg. party rye bread
Fry sausage and drain fat. Heat pizza sauce and melt cheese. Add sausage. Let cool a little and spread on party rye; top with shredded mozzarella cheese. Freeze flat on cookie sheets or keep in freezer bags until used. Bake at 375 degrees for 10 minutes or until cheese bubbles.
------------------------
167 -- PIZZA BUNS
1 lb. lean ground beef
2 onions, chopped
1/2 lb. grated Cheddar cheese
1 can tomato soup, undiluted
1 tsp. oregano
1 tsp. minced garlic
1/4 c. oil
8 English muffins
Mozzarella cheese
Brown beef, onions and garlic. Add rest of ingredients except for mozzarella cheese. Spread mixture on muffins and sprinkle with mozzarella cheese. Broil until brown. Serves 8-12.
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168 -- GREG'S PIZZA SLICES
1 (8 oz.) can crescent rolls
1 jar favorite pizza sauce
8 oz. pkg. shredded mozzarella cheese
Favorite pizza topping (pepperoni,
sausage, etc.)
Separate dough into triangles and place on baking sheet. Spoon on pizza sauce. Place on topping. Top with cheese. Bake at 350 degrees for 10-12 minutes until cheese is melted and crust is golden brown.
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169 -- KITTY FOOD OR PUPPY CHOW
1/2 c. margarine
1 c. peanut butter
1 lb. powdered sugar
12 oz. chocolate chips
1 box any kind of Chex cereal
Mix margarine, peanut butter and 12 ounce chocolate chips in corning ware or microwave dish. Microwave for 2 minutes or until ingredients are melted and stir. Add Chex cereal to coat with mixture. In a brown grocery bag put powdered sugar in and then add coated cereal, twist opening of bag shut. Go outside to shake until all cereal is coated.
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170 -- PEOPLE PUPPY CHOW
12 oz. chocolate chips
1 c. smooth peanut butter
1/2 c. margarine
Melt in pan together over low heat. 12 oz. Chex cereal (any except bran)
12 oz. Cheerios
Powdered sugar
Combine cereals and add to above mixture and coat well. Pour into large bag with powdered sugar and shake until coated well. Store in refrigerator.
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1/4 c. oleo
1 tsp. vanilla
1/2 lb. marshmallows
2 1/2-3 qt. popcorn, popped
Melt oleo and marshmallows over hot water. Add vanilla. Pour over popcorn. Moisten hands with cold water and form into balls.
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172 -- MICROWAVE "CARAMEL" CORN
6 qt. popped popcorn, unsalted
1 c. brown sugar
1 c. white syrup
1 stick margarine
1 tsp. salt
1 tsp. baking soda
Spray the inside of a brown paper grocery bag with Pam (or non-stick spray). Put 3 quarts of popcorn in bag. Mix in microwave safe container (4 cup glass measuring cup works well) the sugar, syrup, margarine and salt. Microwave on high for 2 minutes. Stir well. Microwave additional 2 minutes on high and stir in baking soda immediately. Mixture will be foamy. (Note: If you stir with a wooden spoon you can leave in container to cook.) Pour half of foamy mixture over popcorn in bag, add rest of popcorn and then pour remaining foamy mixture over top. Fold top of bag over and Shake Well Quickly. Place bag with top folded over in microwave and microwave 90 seconds on high. Shake Well Again. Pour mixture out to cool (2 cookie sheets work well - mixture will not stick when cool, do Not grease pans). When completely cool break apart and store in airtight containers. Very Yummy. Note: Microwaves cook times vary slightly - syrup mixture is very hot so work quickly but carefully.
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173 -- CARAMEL CORN
Fill a large roasting pan with 3 quarts of popped popcorn. Using another cooking pan prepare: 1 c. brown sugar
1/2 c. butter & margarine
1/4 c. white corn syrup
Boil 5 minutes. Remove. Add: 1/2 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking soda
Blend and pour over popped popcorn mix. Bake at 250 degrees for 40 minutes. Stir and spread on a sheet of waxed paper to cool. Aide
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174 -- CHOCOLATE - CHIPPED NUTS
2 c. semi-sweet chocolate chips
1/3 bar paraffin
4 c. whole almonds, pecan halves or
walnut halves
In the top of a double boiler, melt chocolate chips and paraffin. Add about 1 cup of nuts to chocolate, stirring to coat well. Remove nuts individually with fork. Place on waxed paper to set. Repeat with remaining nuts. Yield: 4 cups dipped nuts.
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175 -- PEANUT OR RAISIN CLUSTERS
1 lb. salted Spanish peanuts or raisins
1 lb. chocolate
Melt chocolate. Stir in peanuts or raisins. Drop onto wax paper in mounds. Let cool.
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2 red or green apples, cut in 4 halves
3 tbsp. peanut butter
1 tbsp. apple juice
1 pkg. "Sweet-One" (sugar substitute)
2 c. Rice Krispies, crushed
Toothpicks
Measure peanut butter, juice and "Sweet-One" in a microwave safe bowl. Microwave on high 30 seconds. Remove from microwave and stir until smooth. Insert toothpicks in the end of each apple slice. Dip each side of apple into peanut butter mixture. Roll in crushed cereal. Serve immediately.
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177 -- CHAD'S AFTERSCHOOL TREAT
Vanilla wafers
Miniature marshmallows
Place vanilla wafer on a plate with 2-3 marshmallows on top. Microwave for 15 seconds until marshmallows start to bubble. Cool.
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178 -- DANE'S FAVORITE CRUNCHY PEANUT BUTTER COOKIES
2 c. cornflakes, crushed
2 tbsp. peanut butter
1 pkg. Sweet-One (sugar substitute)
Additional crushed cornflakes
Mix crushed cornflakes, peanut butter and Sweet-One together. Shape into 1 inch balls. Roll in crushed cornflakes. Refrigerate.
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179 -- S'MORES
Graham crackers
Marshmallows
Chocolate bar
Set 4 squares of the chocolate candy bar on a graham cracker. Toast a marshmallow and slip it onto the chocolate and top with a second graham cracker.
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180 -- GOLD DROPS
24 Ritz crackers
1 c. smooth peanut butter
2 c. butterscotch chips
Spread half of the crackers with peanut butter. Top each with a second cracker. In the top of a double boiler, melt butterscotch chips. Dip sandwich cookies into butterscotch. Place on waxed paper to set. Yield: 1 dozen cookies.
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Golden graham cereal
Rice Chex cereal
Honey Nut Cheerios
Small size semi-sweet chocolate chips
Raisins
1/3 stick margarine
Cinnamon
White sugar
Mix first 5 ingredients together until you have a total of 5 cups. Melt margarine. Pour over mixture. In a small bowl mix sugar and cinnamon together. Mix enough to coat the cereal. Put this on cereal and toss. It's a great snack and kids love it.
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182 -- CRISPIX HOLIDAY SNACK
2 1/2 c. pretzel sticks (broken into
sm. pieces)
5 c. Crispix cereal
2 1/2 c. Cheerios
2 1/2 c. dry roasted peanuts
1 lb. white chocolate
Holiday M&M's
Mix together pretzels, Crispix, Cheerios and peanuts. Melt chocolate and pour over mixture, coating each piece real well by stirring. Line cookie sheet with wax paper. Spread mixture in thin layer on cookie sheet. Let dry and harden. Break up pieces and place in container. Throw in M&M's. This is a great holiday snack and wonderful to give as a gift.
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183 -- TOASTED PUMPKIN SEEDS
This recipe is most economical when you use your Halloween pumpkin but can be made any time pumpkins are available. Scoop out the insides of the pumpkin. Wash away pulp with cold water. Spread seeds on cookie sheet. Sprinkle seeds with salt. Heat oven to 350 degrees. Bake pumpkin seeds for about 20 minutes until they are dry. Or, spread seeds on foil, and dry them on grill. The seeds are just right when they begin to turn white.
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184 -- CUPCONES
Jiffy cake mix (any flavor)
Flat bottom ice cream cones
Prepare cake mix per directions on box. Spoon batter into flat bottom ice cream cones (1/2 full). Microwave on high for 20-25 seconds. Eat as is or frost first.
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185 -- FINGER JELLO
3 sm. pkg. Jello
3 c. boiling water
1 c. cold water
1 tbsp. vinegar
4 env. Knox gelatin
Dissolve Jello in boiling water. Add vinegar. Dissolve Knox in cold water. Add Jello in Knox water. Pour into a 9 x 13 inch pan and refrigerate. Cut into squares. Kids can eat the Jello squares with their fingers, not messy.
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8 qt. box instant milk
2 lb. box Quik
1 jar nondairy creamer (6 oz.)
Mix these ingredients and you have instant cocoa mix that will last a long time. Saves you alot of money also. Great for gifts if you have a cute container!
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187 -- SNOW CREAM
3-4 eggs
1 1/2 tbsp. vanilla
1/4 tsp. salt
2 c. cream
Cream together eggs and sugar; add cream. Although you do not have to. I prefer to heat the mixture to the boiling point, add the vanilla, then cool. Add clean-fluffy snow to the mixture until you set the consistency of ice cream.
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188 -- DEBBIE & GARY'S SNOW ICE CREAM
1 egg, beaten slightly
1/2 c. sugar
Pinch salt
1 tsp. vanilla
2 c. milk
Mix well. Stir in enough clean fresh snow to make it about the consistency of homemade ice cream. Makes about 4 quarts.
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189 -- FINGER PAINT
1 c. laundry soap
1 c. cold water
4 c. hot water
Cook until clear. Add: 1 c. laundry soap
1 c. cornstarch
Food coloring
Cook until thick, stirring constantly.
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190 -- PLAYDOUGH
1 c. flour
1 c. water
1/2 c. salt
2 tbsp. cream of tartar
1 tbsp. oil
Food coloring
Mix. Cook slowly over low heat, stirring constantly for at least 20 minutes. It's better to overcook than undercook. When it forms into a thick ball in the middle of the pot it is done. Knead and store in airtight container.
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1 box cornstarch
1 1/2-2 c. water
Add water to the cornstarch until it is semi-firm. Store, covered, in refrigerator. As it becomes dry from storage and or handling, add more water. Kids love to play with this.
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192 -- SUPER SOAP BUBBLES
1 c. lemon Joy
1 tsp. glycerin
1 c. white Karo
5 c. water
Mix and let stand 24 hours. Blow bubbles with straw.
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193 -- HOLIDAY ELEPHANT STEW
1 elephant
Seasoned brown gravy
2 rabbits (optional)
Cut the elephant into bite-size pieces. This should take about 2 months. Cover with brown gravy and cook over kerosene fire about 4 weeks at 465 degrees. This will serve 3,800 people. If more are expected, add 2 rabbits. Do this only if necessary, as most people do not like to find hare in their stew. Aide
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194 -- ICE CREAM CONE CUPCAKES
20-24 flat bottomed ice cream cones
1 box cake mix, your choice
Prepare mix as directed on box. Fill cones 2/3 full with batter. Place on cookie sheet and bake at 350 degrees for approximately 20-25 minutes. Cool, frost and decorate.
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195 -- ORANGE JULIUS TYPE DRINK
6 oz. orange juice
1 c. water
1 c. milk
1/2 tsp. vanilla
1/2 c. sugar
10 ice cubes
Beat in blender until foamy.
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1 pkg. (16 oz.) Oreo cookies, crushed
2 c. cold milk
1 sm. pkg. Jello chocolate instant
pudding mix
1 sm. container Cool Whip topping,
thawed
Gummy worms (lots)
--KITCHEN TOOLS:--
A measuring cup
8 clear plastic cups
A large bowl
A rolling pin
A wire whisk
A large zipper style plastic bag
Put cookies into a zipper style bag and close tightly! Use the rolling pin to roll and crush the cookies. Set aside. Pour the milk into a large bowl. Add the chocolate instant pudding. Use the wire whisk to mix the pudding and milk very well. Let stand 5 minutes. When thickened, add the thawed Cool Whip. Now add 1/2 of the crushed cookies. Stir well. Place a large spoon of the crushed cookies into a plastic cup. Add the pudding mixture to fill the cup 3/4 full. Now add 1 large gross gummy worm to be 1/2 in the cup and 1/2 hanging out. Spoon a little of the crushed cookies on the top of the pudding to make it look like dirt covering the worm! Makes 8-10 servings. Great to serve at your next party!
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197 -- SKILLET PIZZA-WICH
Sliced American cheese
Canned tomato paste
Sliced bologna or summer sausage
Crushed oregano
Sliced bread
For each sandwich, place: 1 slice bread
1 slice American cheese
1 tbsp. tomato paste
Cover with bologna or summer sausage
Sprinkle with crushed oregano
Top with cheese
Add slice of bread
Lightly spread outside of sandwich with soft butter. Brown lightly on both sides in a skillet or griddle over low heat until cheese is melted and bread is lightly browned.
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198 -- HAM ROLLS
Sliced ham
Soft cream cheese
Green onion (if you want it)
Take 1 slice of ham, lay it flat. Spread soft cream cheese on it. Lay green onion on it, at one end. Then roll it up. Slice it into 1 inch pieces.
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199 -- ICE CREAM CONE CUPCAKES
1 pkg. cake mix
36 flat bottom ice cream cones
Prepare cake mix according to package directions. Place cones in muffin tins. Fill with batter 3/4 full. Have an adult bake at 350 degrees for 20-25 minutes. Cool. Frost and decorate!
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200 -- MATT'S PLAY DOUGH
2 c. flour
1 c. salt
4 tsp. cream of tartar
2 c. water
2 tbsp. oil
Food coloring
Mix dry ingredients. Add water, oil and food coloring. Have an adult cook about 3 minutes or until the mixture pulls away from the sides of the pan. Knead slightly, kneading will take out any lumps. Cool and store in an airtight container.
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