CONVERT into useful energy
RECYCLE into fertilizer
REDUCE landfill waste
ENHANCE kitchen cleanliness


ways to use an
Hot Water
Hot water recipes.
How has a food waste disposer made your life easier?
  1. Thaw frozen vegetables
  2. Get stains out of tablecloths
  3. Thaw meat
  4. Make a compress
  5. Clean greasy pots and pans
  6. Get a jump-start on boiling noodles
  7. Clean the counter
  8. Open a tight jar
  9. Help remove labels from bottles
  10. Make instant coffee
  11. Warm a jar of chocolate to pour over ice cream
  12. Quickly make ramen noodles
  13. Use for Instant TheraFlu®
  14. Make JELL-O®
  15. Clean out a cooler
  16. Make soup
  17. Dissolve Kool-Aid® packets quickly
  18. Clean off dirty silverware
  19. Add to Easy Mac®
  20. Make cappuccino
  21. Clean your toothbrush
  22. Clean out bread maker
  23. Get a jump-start on boiling eggs
  24. Loosen top of honey container
  25. Get a jump-start on boiling bratwursts
  26. Get wax off candle stick holders
  27. Hydrate dried foods
  28. Warm up a butter knife for easy cutting
  29. Make hot chocolate
  30. Soak tomatoes before peeling off the skin
  31. Clean a comb or brush
  32. Warm up maple syrup for an easier pour
  33. Use when canning vegetables and jams
  34. Shrink wrap plastic over Easter eggs
  35. Clean the coffee pot
  36. Soak your feet in warm water before a pedicure
  37. Help save money on water bills
  38. Melt chocolate for chocolate syrup
  39. Make pudding
  40. Clean off grilling utensils
  41. Prepare canning jars
  42. Remove residue from vases
  43. Clean containers for recycling
  44. Make instant rice
  45. Form mouth guards for sports
  46. Use hot water for shampooing carpet
  47. Peel price stickers from dishes and glasses
  48. Warm up steak plates
  49. Make instant mashed potatoes
  50. Melt marshmallows for Rice Krispie Treats®
  51. Make tea
  52. Get a head-start on steaming vegetables
  53. Make plastic more pliable
  54. Use steam to help sinus congestion
  55. Melt wax for waxing your legs
  56. Clean the kitchen stove
  57. Clean oil off pots
  58. Get a jump-start on boiling hot dogs
  59. Heat fondue mixture
  60. Make espresso
  61. Clean out lunchbox
  62. Rinse dirty plates
  63. Melt caramel for caramel apples
  64. Thin soups and sauces
  65. Blanch nuts
  66. Warm baby food
  67. Clean the inside of the microwave
  68. Melt cheese
  69. Clean cutting board
  70. Wipe off refrigerator shelves
  71. Melt butter
  72. Soak apples before peeling the skin off for apple pie
  73. Make grits
  74. Get a jump-start on boiling asparagus
  75. Clean baby pacifier
  76. Add to bread recipes
  77. Clean off cookie pans
  78. Rinse dirty cooking utensils
  79. Make instant hash browns
  80. Clean champagne flutes
  81. Clean out the pet aquarium
  82. Eat lobster sooner
  83. Blanch broccoli
  84. Have a shrimp boil
  85. Make pastry crusts
  86. Prepare hot cereals
  87. Make oatmeal
  88. Rinse dirty bowls
  89. Prepare a hot compress
  90. Clean eyeglasses
  91. Thaw frozen juice
  92. Make latte
  93. Rinse spaghetti in colander
  94. Take off wallpaper
  95. Save time!
  96. Remove shortening from measuring cups
  97. Remove frosting from decorator tips and bags
  98. Warm measuring cups to remove honey/molasses
  99. Thin out confectioner's sugar frosting
  100. Dissolve white, brown or confectioner's sugar faster
  101. Warm knife to slice Velveeta® cheese easily
  102. Clean a cheese grater
  103. Thaw soups
  104. Coddle an egg
  105. Clean an ice cream scoop
  106. Fill a hot water bottle
  107. Clean a child's medicine spoon and thermometer
  108. Pre-warm Thermos® bottle
  109. Unplug a spray can's nozzel
  110. Clean jewelry
  111. Shrink cotton yarn for knitting
  112. Clean chandelier crystals
  113. Warm a baby bottle

7 Day Sweet Pickles

Wash 7 lbs. medium size cucumbers. Cover with instant hot water. Let sit 24 hours. Drain and repeat the process for 4 days. On the 5th day cut the cucumbers in rings and make the following syrup: 8 cups sugar, 1 pint instant hot water, 1 pint vinegar, 2 tbsp. salt, 2 tbsp. mixed pickling spices. Bring syrup to a boil and pour over cucumbers. Let stand 24 hours. On the sixth day, drain syrup and bring to a boil, adding 1 cup sugar. Pour over cucumbers. On the seventh day, drain syrup and bring to a boil. Add cucumbers and bring to boiling point. Pack in hot jars and seal. Use after 4 weeks.
Theima Martin
Richmond, Va

Crisp Hot Peppers

  • 15 to 20 hot peppers
  • 3 small onions
  • 1 cup vinegar
  • 1 carrot, sliced
  • 1 clove garlic
Sterilize jars. Cold pack peppers, carrots, onions and garlic in jars. Pack tight. Fill jars from InSinkErator Instant Hot Water Dispenser and let set. Jars and contents must be hot before pouring in vinegar. Can fill second time from hot water dispenser if necessary. Heat vinegar to rolling boil. Pour off hot water and add boiling vinegar to fill jars. Cap and seal.

Note: Can also use hot or sweet peppers and green or red peppers. Can also add cauliflower. Mix all or use only one thing.
Jo Brooks
Mormangee, Tx

Creamy Bouillon Dip

  • 1 beef flavored bouillon cube
  • 1/4 cup instant hot water
  • 1-8 oz. package cream cheese
Dissolve bouillon cube in 1/4 cup instant hot water. Blend into softened cream cheese until completely mixed with a mixer or wire whisk. Refrigerate for an hour or so, then serve with chips or pretzels.
Terry Giebelhaus
Phoenix, AZ

Bean Soup

  • 3 cups dry navy beans
  • 1 ham bone
  • 1-1/2 tbsp. minced onion
  • 1/2 tsp. dry mustard
  • Parsley
  • 4-1/2 cups instant hot water
  • 1-1/2 lbs. smoked pork
  • 3/4 tsp. celery salt
  • Salt and pepper to taste
It is the law of the land that bean soup be served in the U.S. Senate restaurant every day. One day in 1912, the Senate restaurant failed to serve bean soup as was usually done. There was such a cry for this soup that the following day the Senators had a motion presented from the floor that "bean soup must be served everyday." The Senate Rules committee ordered this to be done. The recipe for Senate Bean Soup is more than 100 years old.

Soak beans in instant hot water until soft. Remove bone from smoked pork and dice meat. Press bean mixture through coarse colander or cream through with wooden spoon. Combine with meat, adding mustard, salt and pepper. Heat with ham, stirring constantly. Garnish with parsley. Makes 8 servings. Try this-eat like a Senator! P.S. This is a true story and recipe.
Mrs. Joseph C. Strolin
Norwalk, CT

Easy Rice Pilaf

  • 1 cup Orzo® pasta
  • 1 cup white rice
  • 4 bouillon cubes
  • 3 tbsp. butter
  • 3 cups instant hot water
Brown Orzo in butter. After Orzo is browned, add white rice and 3 cups instant hot water and 3 bouillon cubes. Simmer 20 minutes or until all moisture is absorbed.
Patricia O'Hara
Groton, NH

Broccoli Casserole

  • 1 to 1-1/2 21 ounce packages chopped broccoli
  • 1 can cream of mushroom soup
  • Velveeta® cheese, sliced
  • 1 cup instant hot water
  • 1 stick butter, melted
  • 4 oz. Pepperidge Farm® dressing
Put broccoli in bottom of large (9 x 13) casserole dish. Cover with mushroom soup and cheese slices. Mix together instant hot water, butter and dressing. Place over above mixture. Bake at 325º for 1 to 1-1/2 hours.
Sherry Strasser
Omaha, NE

Diet Salad (No Cooking)

1 package plain Knox® gelatin, any flavor, 1 cup instant hot water, dissolve. Add 1 10-1/2 oz. can no sugar fruit cocktail. 1 package Equal®, 1 cup cottage cheese. Blend and let sit.
Mrs. Russell Carr
Dunidin, FL

Cranberry Orange-Relish Jell-O®

  • 1 large box raspberry JELL-O®
  • 1 medium jar of orange relish
  • 2 cups instant hot water
  • 1 can whole berry cranberry sauce
  • 1 small can orange juice
  • Nuts
Dissolve JELL-O with instant hot water and add remaining ingredients-delicious for the Christmas holidays.
Thelma Martin
Richmond, VA

Jellied Shrimp Salad

  • 1 lb. fresh shrimp, cooked
  • 1 cup instant hot water
  • 1 package lemon JELL-O®
  • 1 can tomato sauce
  • 2 tbsp. catsup
  • 1 cup celery, diced
  • 1 tbsp. vinegar
  • 1 tbsp. sugar
  • 4 tsp. salt
  • 1/2 onion, chopped
  • 1/2 green pepper, diced
Mix JELL-O with instant hot water, add catsup, sugar, vinegar and salt. Stir well until JELL-O is dissolved. Add tomato sauce, onion, pepper and celery. If shrimp are large, they may be cut in halves and added to JELL-O mixture. Pour into mold and place in refrigerator for at least four hours until it congeals.
Thelma Martin
Richmond, VA

Apricot Salad

  • 2 packages orange JELL-O®
  • 2 cups instant hot water
  • 12 large marshmallows
  • 1 cup apricot juice
  • 2 small cans apricots, drained
  • 1 small can crushed pineapple, drained
  • For Topping:
  • 1/2 cup sugar
  • 2 tbsp. flour
  • 1 egg
  • 2 tbsp. butter
  • 1 cup combined juices
  • 1 package Dream Whip®-prepared to directions
Dissolve JELL-O in instant hot water. Cut marshmallows into this and stir. Mix drained fruits and add to JELL-O when it begins to thicken. Topping: Cook first 5 ingredients together. Cool. Prepare Dream Whip and fold into mixture. Spread over salad. Sprinkle with grated cheese and coconut.
Thelma Martin
Richmond, VA

Under the Sea Salad

  • 1-16 oz. can pineapple tidbits
  • 1-3 oz. package lime JELL-O®
  • 1 cup instant hot water
  • 1 tbsp. lemon juice
  • 2-3 oz. packages cream cheese
Drain pineapple-save juice. Dissolve JELL-O in boiling water. Mix lemon juice and pineapple juice, adding water to make 1 cup. Add to JELL-O. Pour 1-1/4 cup into loaf pan. Chill 1 hour. Blend remaining ingredients into leftover gelatin. Spoon over chilled JELL-O. Chill until firm. Invert before serving.
Jean Javens
Mankato, MN

Cranberry Salad

  • 1 large cherry or strawberry JELL-O®
  • 3 cups instant hot water
  • 1 small can crushed pineapple
  • 1/2 cup nut meats-chopped
  • 1 package Indian Trails® cranberry with orange (in frozen foods)
Dissolve JELL-O in instant hot water. Add other ingredients and mix well. Chill and serve when jelled. Makes a large bowl, or can be molded.
Betty Goedde
Evansville, IN

Orange Salad

  • 1 large package orange JELL-O®
  • 1-3 oz. package Philadelphia® cream cheese
  • 2 cups instant hot water
  • 1 pint orange sherbet
  • 1 can mandarin oranges
  • 1/2 cup pecans
  • 1 small carton of Cool Whip®
Dissolve large package orange JELL-O in 2 cups instant hot water, then add 1-3 oz. package Philadelphia cream cheese and 1 pint orange sherbet. Beat. Let cool slightly, then add 1 can mandarin oranges, 1/2 cup pecans, and 1 small carton of Cool Whip. Pour into mold and refrigerate. Can be frozen.
Doyce Grant
Evansville, IN

Low Cholesterol Supreme Pasta Salad

  • 10 oz. frozen peas
  • 1 cup diced celery
  • 1 small can sliced water chestnuts
  • 1 small package of favorite pasta
  • 1 tsp. light seasoned salt
  • 1/2 tsp. Beau Monde seasoning
  • 1 cup diced green pepper
  • 1 cup chopped cucumbers
  • 1/2 cup diced onion
  • 1 tsp. celery salt
  • 2 tsp. dill weed
Rinse peas in instant hot water, drain. Cook your pasta using package directions but omit salt, starting with instant hot water. Cool, combine vegetables and seasonings with your pasta and refrigerate in airtight container. This will stay fresh for about a week without the dressing. When ready to serve, add your favorite low cholesterol dressing and tomatoes. Toss well!
Sandy Brown
Topeka, KS


  • 1 box of JELL-O® (any flavor)
  • 1 cup instant hot water
  • 1 cup ice water (you may use ice cubes)
  • 1 cup of fruit, if desired
Pour 1 cup of instant hot water into a bowl. Add 1 box JELL-O. Stir well until all JELL-O is dissolved. Add 1 cup of ice water. Stir and chill. You may stir in 1 cup of drained fruit, if desired, after the JELL-O has been chilled and is almost firm.
Linda L. Thompson
Coral Springs, FL

Delicious Tapioca Salad

  • 1-13 oz. can pineapple tidbits
  • 2-11 oz. can mandarin oranges
  • 2-3 oz. packages regular vanilla tapioca pudding
  • 1-3 oz. package orange gelatin
  • 1 cup instant hot water
  • 4 bananas
Drain juice from pineapple and oranges. Add enough cold water to make 3 cups. Mix 2 boxes of pudding mix with the 3 cups of liquid in a heavy saucepan. Cook until the tapioca is thick and clear, stirring constantly. Set aside to cool. Dissolve the gelatin in the instant hot water. Let cool until syrupy. When both mixtures are cool, mix together and add pineapple and oranges. Last of all, fold in 4 bananas, which have been cut in half lengthwise and sliced. Chill. To garnish, lay sliced oranges on top. Use 8 x 12 pan.
Barb Kreifels
Lincoln, NE

Easy Christmas Jell-O Salad

  • 2 cups instant hot water
  • 2 packages small lime JELL-O®
  • 1 cup mayonnaise
  • 1 small carton cottage cheese
  • 1 medium can of fruit cocktail
  • 1 can Eagle Brand® milk
  • 1/2 cup chopped nuts
  • 1/2 cup mini marshmallows (optional)
Dissolve JELL-O in instant hot water, cool until lukewarm. Add and beat in mayonnaise and carton of cottage cheese. Add can of fruit cocktail; drain off half the juice. Add Eagle Brand milk and chopped nuts. Mix well. (You can also add mini marshmallows if you wish.) Pour into mold and chill in refrigerator for 3 hours. Top with green and red maraschino cherries.
Pat Kreifels
Lincoln, NE

Banana Bread

  • 2 eggs, beaten
  • 1/2 cup melted butter
  • 1 cup sugar
  • 3 ripe bananas, mashed
  • 1/2 cup flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1-1/2 cup whole wheat flour
  • 1/2 cup instant hot water
Thoroughly mix eggs, melted butter, sugar and mashed bananas. Add 1/2 cup flour and continue to mix. Add remaining ingredients one at a time until all are mixed well. Add hot water. Place in lightly greased and floured baking pan. Bake at 375º for 15 minutes.
Virginia Barber
Decatur, GA

Ever Ready Bran Muffins

  • 6 cups all-bran cereal-divided (100% bran)
  • 2 cups instant hot water
  • 3 cups sugar
  • 1 cup vegetable shortening
  • 4 eggs, beaten
  • 1 qt. buttermilk
  • 1 tsp. salt
  • 5 tsp. baking soda
  • 5 cups flour
Combine 2 cups bran cereal and instant hot water. Stir well. Let stand until cool. Cream sugar and shortening until light and fluffy. Add eggs and beat well. Stir in buttermilk, salt and soda. Fold in flour, 4 cups bran and cooled bran mixture. Spoon into well greased and floured muffin tins. Bake at 400º for 15-20 minutes. Put extra batter in plastic containers and freeze. Dates or raisins can be added before baking.
Dorothy M. O'Hara
Bristol, NH

Refrigerator Rolls

  • 2 average size yeast cakes
  • 1/2 cup lukewarm water
  • 1/2 cup butter or margarine
  • 1/2 cup sugar
  • 2 tbsp. salt
  • 1 cup instant hot water
  • 1 cup cold water
  • 2 eggs, well beaten
  • 8 or 9 cups sifted flour
Soak yeast in 1/2 cup lukewarm water. Place butter or margarine, sugar and salt in mixing bowl. Add instant hot water to ingredients in bowl. When butter or margarine is melted, add cold water, eggs, and yeast mixture. Stir in sifted flour. Put in a well greased bowl, cover and store in refrigerator. Make up rolls as needed, shaping and allowing them to double in bulk. Baked in preheated oven 425º for 15-20 minutes.
Thelma Martin
Richmond, VA

Hot water Cornbread

  • 1 cup white cornmeal
  • 1 cup yellow cornmeal
  • 1 tsp. salt
  • 2 tbsp. shortening
  • 2 cups instant hot water
  • 1-1/2 tsp. baking powder
  • 2 tbsp. warm water
Combine first 3 ingredients in a bowl. Add shortening. Add instant hot water over cornmeal mixture and stir well. Let cool 20 minutes. Combine baking powder and 2 tbsp. water. Add to cornmeal mixture and stir. Shape dough into 1-inch balls. Press each ball between two fingers to make a slight indentation on two sides. Carefully drop shaped dough into deep hot oil (375º). Cook only a few at a time. Fry 1-2 minutes or until golden brown. Serve immediately. Yield: Approximately 2-1/2 dozen.
Ruth Ann Jolley
Plantation, FL

Eye of Round Roast

Wrap in foil a 3 or 4 lb. eye of round sprinkled with salt and pepper and garlic powder. Spread 2 cans cream of mushroom soup on top and sides of roast. Mix 1 package onion gravy with 3/4 cup instant hot water. Mix well. Pour around bottom of roast.
Shirley Flatt
Knoxville, TN

Peach Pudding Dessert

  • 1 cup flour
  • 1 tsp. ground cinnamon
  • 1 cup packed brown sugar
  • 3 tbsp. vegetable oil
  • 1/4 tsp. salt
  • 3/4 cup granulated sugar
  • 2 tsp. baking powder
  • 1/4 cup finely chopped nuts
  • 1/2 cup milk
  • 1 can (16 oz.) sliced peaches, drained
  • 1 cup instant hot water
Heat oven to 350º. Mix flour, granulated sugar, baking powder and salt. Beat in milk and oil until smooth. Pour into ungreased baking pan, 8 x 8 x 2 inches. Arrange peaches on top. Mix brown sugar, nuts and cinnamon; sprinkle over peaches. Pour instant hot water on peaches. Bake until toothpick inserted in center comes out clean, 60 to 70 minutes. Serve with whipped cream if desired. 6 servings.
Dolores (Doty) Carl
Wheeling, WV

Burgundy Cherry Fluff

  • 1 package fruit flavored JELL-O®
  • 1 cup instant hot water
  • 3/4 cup cold water
  • 1 cup frozen sweet cherries
  • 1+ cup Cool Whip® dessert topping
Dissolve JELL-O in instant hot water. Add 3/4 cup cold water and place in refrigerator until set. Meanwhile, fill bowl or pan with instant hot water, and place a sealed bag with 1 cup frozen sweet cherries into the water to thaw. Whip JELL-O with 1 cup Cool Whip. Fold thawed cherries into JELL-O mixture. Put into glasses or dessert bowls and serve with Cool Whip and a cherry on top.
Terry Giebelhaus
Phoenix, AZ

Cheeseless Cheese Cake

  • 2 cups crushed pineapple in its own juice (1 lb. can)
  • 1- 1/3 cups powdered milk
  • 1 packages unflavored Knox® gelatin
  • 4 packages Sweet 'N Low®
  • 3 tsp. vanilla extract
  • 3 tsp. butter flavoring
  • 1/2 cup of instant hot water
Drain pineapple and save liquid. Mix gelatin with pineapple and stir. Add hot water plus 1/2 cup pineapple juice. Mix. Put into blender and blend on high for 1 minute. Add rest of ingredients and blend on high until foamy. Pour into pie plate and refrigerate overnight.
Janice Piccoli
Berlin, CT

Carmelicious Brownies

  • Pillsbury Deluxe® fudge brownie mix
  • 1/2 cup instant hot water
  • 1/2 cup olive oil or vegetable oil
  • 1 egg
Mix all ingredients and beat 50 strokes by hand. Bake at 350º for 33-35 minutes. DO NOT OVER BAKE. For topping: 20 caramels, 3 tbsp. milk, 1/2 cup semi-sweet chocolate chips, 1/2 cup chopped pecans. In small saucepan over low heat, melt caramels with milk; stir until smooth. Immediately after removing brownies from oven sprinkle with semi-sweet chocolate chips and chopped pecans. Drizzle with caramel. Cool completely before cutting. Makes 24 bars.
June M. Bafaro
Shrewsbury, MA

Strawberry Parfait Pie

  • Graham cracker pie crust
  • 1 package lemon JELL-O®
  • 1 pint vanilla ice cream
  • 1-1/4 cup instant hot water
  • 1 cup drained strawberries
Prepare a graham cracker pie crust or buy one already made at the store. Dissolve JELL-O in hot water, add ice cream by spoonfuls, stirring until melted. Chill until thickened, but not set (15-20 minutes). Then add fruit, fold into pie shell. Chill until firm. Garnish with whipped cream and fruit. Different fruit and JELL-O can be substituted.
Carol Fallon
Westwood, MA

Sour Cream Raisin Bars

  • 1-3/4 cup oatmeal
  • 1-3/4 cup flour
  • 1 cup brown sugar
  • 1 tsp. soda
  • 1 cup butter
  • 1-1/2 cup sugar
  • 4 egg yolks
  • 2 cups sour cream
  • 3 tbsp. cornstarch (mix with sugar)
  • 2 cups raisins
  • 1-1/2 cup instant hot water
1-3/4 cup oatmeal, 1-3/4 cup flour, 1 cup brown sugar, 1 tsp. soda, 1 cup butter. Mix ingredients. Pat 2/3 of mixture into 9 x 13 pan. Bake 15 minutes at 350º. 1-1/2 cup sugar, 4 egg yolks, 2 cups sour cream, 3 tbsp. cornstarch (mix with sugar), 2 cups raisins (steep in 1-1/2 cup instant hot water). Mix together-boil on low heat for 5-10 minutes. Stir constantly. Burns easily. Pour on baked crumb mixture, top with remaining crumbs. Bake 20 minutes at 350º. Freezes well.
Jean Javens
Mankato, MN

Uncle Norm's Devil's Food Cake

  • 1/2 cup shortening
  • 1/2 cup cocoa
  • 1-1/2 cups sugar
  • 2 cups sifted flour
  • 2 eggs
  • 1-1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup buttermilk or sour milk
  • 1 tsp. vanilla
Cream shortening-add sugar a little at a time, creaming after each addition until mixture is light and fluffy. Add well beaten egg yolks, blend thoroughly. Add enough instant hot water to cocoa to make a smooth paste, then add enough water to make 1 cup-full of cocoa mixture. Add to the creamed mixture. Sift together flour, soda and salt. Add alternately with sour milk to which vanilla has been added. Fold in carefully the stiffly beaten egg whites. Bake in 2-9" layer pans. Bake 30-40 minutes. To make sour milk: add 1 tbsp. vinegar to 1 cup milk.
Mary Ellen Robertshaw
West Orange, NJ

Applesauce Cake

  • 1/2 cup shortening
  • 1-1/2 cup sugar
  • 1 egg, beaten
  • 1-1/2 cups applesauce
  • 2 cups flour
  • 1 tsp. cinnamon
  • 2 tsp. soda
  • 1/2 tsp. cloves
  • 1/4 tsp. salt
  • 3/4 cup raisins
  • 3/4 cup nut meats
  • 1/4 cup instant hot water
  • 2 tsp. cocoa
1/2 cup shortening, 1-1/2 cup sugar, 1 egg, beaten, 1-1/2 cups applesauce, 2 cups flour, 1 tsp. cinnamon, 2 tsp. soda, 1/2 tsp. cloves, 1/4 tsp. salt, 3/4 cup raisins, 3/4 cup nut meats, 1/4 cup instant hot water, 1 tsp. vanilla, 2 tsp. cocoa. Cream shortening and sugar. Add beaten egg and vanilla. Sift dry ingredients, add alternately with water. Add raisins and nuts alternately with apple sauce. Bake in 13 x 9 x 2 pan for 45 minutes at 350º. Hint: I usually flour the raisins and nuts so they don't sink!
Mrs. Zeno Gasparini
Rockford, IL

Quick Oats Cake

  • 1 cup quick oats
  • 1/2 cup oleo
  • 1 cup white sugar
  • 1-1/3 cup flour
  • 1 tsp. cinnamon
  • 1-1/2 cup instant hot water
  • 1 cup brown sugar
  • 2 eggs beaten
  • 1 tsp. soda
Pour instant hot water over oats and oleo and let stand 20 minutes. Add rest of the ingredients and mix. Bake in a 9 x 13 greased pan for 35 minutes at 350º. Frosting: 1 cube oleo, 3/4 cup brown sugar, 1 cup coconut, 1/4 cup evaporated milk, 1 tsp. vanilla, 1/2 cup nuts. Combine first three ingredients. Boil for 2 minutes, then add vanilla, coconut and nuts. Place on cake while still warm.
Mary Ann Prochaska
Kearney, NE

Fresh Strawberry Pie

  • 2 cups sugar
  • 4 tbsp. cornstarch
  • 1 package strawberry JELL-O®
  • 1 qt. fresh strawberries
  • 1-1/2 cups instant hot water
Boil together sugar, water, and cornstarch until thick. Add strawberry JELL-O. Let cool. Add strawberries and pour into two baked pie shells. Serve with Cool Whip®. Keep refrigerated.
Ruth Ann Jolley
Plantation, FL

Never Fail Pie Crust

  • 1/3 cup instant hot water
  • 2/3 cup shortening or butter
  • 1 tsp. salt
  • 2 cups all-purpose flour
Beat boiling water, shortening and salt until smooth. Add sifted all-purpose flour. Stir until well mixed. Chill in refrigerator 2 hours or overnight. This pie crust makes enough for 2 nine-inch crusts.
Ruth Ann Jolley
Plantation, FL

Lime Fluff Pie

  • 1 cup instant hot water
  • 1-3 oz. package lime flavored gelatin
  • 1/4 cup sugar
  • 1/4 cup frozen limeade concentrate-thawed, undiluted
  • 1/3 cup cold water
  • 1-8 oz. package cream cheese softened
  • 1-1.5 oz. envelope whipped topping mix
Combine boiling water, gelatin and sugar, stir until dissolved. Stir in limeade concentrate and cold water. Set aside. Beat cream cheese until smooth in a large mixing bowl. Add 1/4 cup gelatin mixture, one tablespoon at a time, beating after each addition. Gradually add remaining gelatin mixture, beating until smooth. Chill 1 hour or until thickened, stirring occasionally. Prepare whipped topping mix according to package directions, omitting vanilla, and fold into thickened gelatin mixture. Chill until mixture mounds. Pour into crumb pie crust. Chill at least 3 hours.
Ruth Ann Jolley
Plantation, FL

Rahn's Instant Hot Water Rice Pudding

  • 1 cup instant hot water
  • 1/2 cup regular rice
  • 1 qt. 2% milk
  • 1/2 stick butter
  • 3 eggs
  • 1/2 cup sugar or honey
  • 1 cup plump raisins
  • 1 tsp. vanilla
  • 3 tbsp. sugar
  • 1 tbsp. cinnamon
Put instant hot water, slightly salted, into a large pot, and slowly pour in rice. Do not stir. Cover tightly and cook exactly 5 to 7 minutes, at which time the instant hot water should be absorbed, and the rice will be slightly undone. Meanwhile, beat eggs; add sugar, raisins and vanilla. After rice is cooked, add milk and butter and stir slightly. Then, slowly add egg and raisin mixture and stir gently until rice begins to thicken. Bring to a boil, cover and cook slowly for one hour. Serve hot, warm or cold, sprinkle mixture of cinnamon and sugar lightly and evenly over the top. Serves 4-6.
Doris Rahn
Fresno, CA

Shoo-Fly Pie

  • 1 cup flour
  • 1 tbsp. Crisco®
  • 2/3 cup brown sugar
  • 1 egg
  • 1 cup molasses
  • 3/4 cup instant hot water
  • 1 tsp. baking soda
1 cup flour, 1 tbsp. Crisco®, 2/3 cup brown sugar. Mix and take out about 1/2 cup for crumb topping. Then add the following ingredients to mixture: 1 egg (mix thoroughly), 1 cup molasses (mix thoroughly), 3/4 cup instant hot water, to which you add 1 tsp. baking soda. Mix well. Pour into 9-inch unbaked crust and sprinkle remaining crumbs on top of pie. Bake at 400º for 25 minutes, then bake at 350º for 25 minutes.
Nancy Moyer
Myerstown, PA

Black Joe Cake

  • 1/2 cup cocoa
  • 2 cups flour
  • 2 cups sugar
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 cup hot coffee (from instant hot water dispenser)
  • 1 cup milk
  • 1/2 cup oil
  • 2 eggs
Mix dry ingredients first, add remaining ingredients. Bake at 350º for about 35 minutes in a 9 x 13 pan.
Nancy Moyer
Myerstown, PA

Crème Renversee

  • 1/2 cup instant hot water
  • 1 tsp. vanilla
  • 4 eggs, slightly beaten
  • 2 cups milk, heated
  • 1 cup sugar
  • 2 tbsp. sugar
  • 6 maraschino cherries
Pour 1 cup of sugar into saucepan; add vanilla and heat until it melts to a brown syrup. Then add hot water and simmer five minutes. Coat bottom of 4 cup mold (or 6-4 oz. molds) with syrup, spreading so that the bottom and sides are well coated; set aside to cool. Beat 2 tbsp. sugar with eggs; pour in hot milk slowly, heating continuously, then pour into prepared mold or molds. Place in shallow pan of hot water. Bake at 350º for about 40 minutes or until knife inserted into custard comes out clean. (Small molds bake in about 30 minutes). Place serving dish over custard mold and invert quickly. Top will be caramelized and syrup will drain onto custard as a sauce. Garnish each with a cherry! Serves 6.
Patricia Tzoumakelis
Austin, TX

Helen's Date Nut Cake

  • 1 cup chopped dates
  • 3/4 cup shortening
  • 1 cup granulated sugar
  • 2 cups flour
  • 1 tsp. baking soda
  • 1-1/4 cups boiling water
  • 1 tsp. vanilla
  • 2 eggs
  • 1/4 tsp. salt
  • 2 heaping tbsp. cocoa
Combine dates and water and set aside to cool. Cream together shortening, vanilla and sugar. Blend eggs and add those to creamed mixture. Sift together dry ingredients and add to creamed mixture. Fold in cooled date mixture. Pour into 9 x 13 pan prepared with shortening and flour. Topping: 1/2 cup chopped walnuts, 1/4 cup sugar, 1-8 oz. package chocolate chips. Mix and sprinkle over dough. Bake at 350º for 35 minutes. Remove from oven and sprinkle with confectioner's sugar.
Marie T. McMahon
Wilmington, DE

Friendship Tea

  • 1-3/4 cup instant Tang®
  • 1 package lemonade mix-3 oz. (with sugar)
  • 1 tsp. ground cinnamon
  • 2 cups sugar
  • 3/4 cups instant tea
  • 2 tsp. ground cloves
Mix all ingredients together. Measure 2 tsp. of mixture for each cup of tea. Add instant hot water.
Marjorie Sandleben
Evansville, IN

Kentucky Bourbon Hot Toddy

Warm a hi-ball glass by filling it with instant hot water. Set aside. Pour a jigger of Kentucky Bourbon into another glass and add 2 tsp. of sugar. Stir until the Bourbon has absorbed as much of the sugar as it will. Empty hi-ball glass. Pour Bourbon into the empty hi-ball glass, leaving the sugar residue, and add 1-1/2 jigger of hot water to the sweetened Bourbon. Great for a cold weather drink.
Mrs. Dorothy Roehrig
Louisville, KY

Orange Confection

  • 6 Orange Zinger tea bags
  • 1 cup instant hot water
  • 1/2 cup ice cubes
  • 1/2 cup cold water
  • 1 pint orange sherbet
  • 1 cup milk
Pour instant hot water over tea bags. Steep for 5 min. Remove tea bags. Add ice to hot tea. Stir until dissolved, add cold water. Whirl with orange sherbet and milk in blender until smooth. Pour into glasses. Serves 4.
Jean Javens
Mankato, MN

Simple Syrup

  • 1 cup granulated sugar
  • 2 cups instant hot water
Dissolve sugar in instant hot water. Store in refrigerator indefinitely.

Hot Toddy

  • 1 cup instant hot water
  • Juice of 1 lemon
  • Jigger of good spirits
Mix well and serve to an adult family member when they are suffering with a bad cold.
Bernadette Pileggi
Philadelphia, PA

Old Fashioned Cocktail

  • 1 oz. Simple Syrup
  • a dash of bitters
  • a slice of orange peel
  • a cherry
  • 2 oz. whiskey
  • a dash of soda water
  • Ice
Into an old-fashioned glass put 1 oz. Simple Syrup, a dash of bitters, a slice of orange peel, and a cherry. Muddle well. Add 2 oz. whiskey, a dash of soda water and ice. Enjoy!
Ethel J. Sherman
South Yarmouth, MA

Christmas Hot Buttered Rum

  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 1 tsp. ground cinnamon
  • Rum (or brandy)
  • 1/2 cup brown sugar
  • 1 tsp. ground nutmeg
  • 1 pint vanilla ice cream, softened
  • Instant hot water
Cream together butter, brown sugar, powdered sugar, nutmeg, and cinnamon with electric beater. Blend in softened ice cream. Put in container and freeze. (Mixture will not freeze solid.) To serve, spoon 2 to 4 tbsp. ice cream mixture into each mug. Add 3 tbsp. rum and 1/2 cup instant hot water. Stir. Garnish with a cinnamon stick. Makes 12 to 24 servings.
Vivian Treml
Seymour, WI

Café Amaretto

  • 1 tsp. instant coffee (regular or decaf)
  • 2 tbsp. chocolate syrup
  • 1 tbsp. almond liqueur
  • 2 tbsp. whipped cream
  • Grated chocolate
Place instant coffee and chocolate syrup in mug. Fill 3/4 full with instant hot water. Stir in almond liqueur. Top with whipped cream. sprinkle with grated chocolate and ENJOY!
Geraldine Calfo
Wilmington, DE