SWEET PICKLED CARROTS

2 pounds Carrots -- peeled
1 cup Sugar
2 cups Vinegar
1 1/2 cups Water
1 teaspoon Salt
1 Cinnamon stick
1 tablespoon Mixed pickling spice
Serve these sweet-and-sour nibbles as cocktail food or give jars of them to
friends. Cook carrots in boiling water until crisp-tender. Drain. Cut carrots into
3-inch-long sticks and pack upright in small hot sterilized jars. Combine sugar,
vinegar, water and salt in saucepan. Tie cinnamon stick and pickling spice in
cheesecloth bag and add to vinegar mixture. Boil 5 to 8 minutes. Fill jars with
boiling syrup, leaving 1/2-inch head space. Adjust lids and process in boiling
water bath 30 minutes.

TACO MIX

2 tsp. instant minced onion
1 tsp chili powder
1/2 tsp. cornstarch
1/2 tsp. crushed red pepper
1/2 tsp. instant minced garlic
1/4 tsp. dried oregano leaves
Combine all ingredients. Place on six-inch square aluminum foil and fold to seal.
repeat recipe to make as many packages as you need. One recipe is enough seasoning
for 1lb. of hamburger. When you're ready to make tacos, brown one pound of
hamburger with the taco seasoning mix. Serve with taco shells, lettuce and tomato.