A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Make Your Own Potpourri
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Using dried flower petals, a blend of spices, essential oils, and a hint of brandy, this homemade potpourri fills your space with a delightful aroma.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 quarts dried flower petals*
1/2 cup powdered rock salt
1/2 ounce powdered cloves
1 ounce powdered orris root
1/2 ounce powdered cinnamon
1/2 ounce stick cinnamon, crushed
2 ounces dried lavender
1 teaspoon oil cloves
3 drops oil lemon
8 drops oil rose
1 teaspoon oil cinnamon
1 teaspoon oil lavender
1/3 orange, minced rind of
1/2 cup brandy
directions
* Potpourri should have at least 4 times as many rose petals as other flowers such as rose geraniums, lemon verbena, and lilac.
When petals are thoroughly dry, sprinkle lightly with salt and set aside five days. Stir in dry spices, cover, and set aside for one day.
Add oils, stirring well; set aside one day. Add orange rind and brandy.
Transfer potpourri to a jar, cover and set aside in a cool place at least four weeks.
Potpourri may be tied into cotton or lace pouches or placed in boxes or jars to add fragrance to dresser drawers, closets, or rooms.
added by
waterweb
nutrition data
Nutritional data has not been calculated yet.
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