TURKEY NOODLE SOUP MIX

This is a great way to use leftover turkey.
1 cup uncooked fine egg noodles
1 1/2 Tbsp. chicken-flavored bouillon
1/2 tsp. ground black pepper
1/4 tsp. dried whole thyme
1/8 tsp. celery seeds
1/8 tsp. garlic powder
1 bay leaf
Combine all ingredients in a medium bowl. Store in an airtight container.

Attach this to the Jar
Turkey Noodle Soup
1 package Turkey Noodle Soup Mix
8 cups water
2 carrots, diced
2 stalks celery, diced
1/4 cup minced onion
3 cups cooked diced turkey

Combine the Turkey Noodle Soup Mix and the water in a large stockpot. Add the
carrots, celery, and onion and bring to a boil. Cover the soup and reduce the heat
to a simmer. Simmer for 15 minutes. Discard the bay leaf. Stir in the turkey and
simmer an additional 5 minutes.

VANILLA PUDDING MIX

3 c Instant nonfat dry milk
1 ts Salt
3 c Cornstarch
1 Vanilla bean
Mix the dry milk, sugar, salt and cornstarch until the ingredients are will
blended. Cut the vanilla bean into several large pieces and stir them into the mix,
seeds and all. Store mix in an airtight canister or tightly covered jar.

Attach instructions to jar:

Vanilla Pudding
2 c Milk
1/2 c Pudding mix

Stir the mix in the canister before measuring out 1/2 cup mix into a saucepan. Add
2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a
boil. continue stirring for 1 minute, remove from heat, and pour into individual
serving dishes. Pudding will thicken further as it cools.

VARIATION:

For a richer tasting pudding, try cooking as directed after taking the pudding off
the heat, stir in an egg lightly beaten with 1/2 teaspoon Vanilla Bean Extract, and
1 Tablespoon sweet butter into the pudding. Cover and let sit for a minute or two,
uncover and stir, and then pour into the individual serving dishes.