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Issue # 55
Margaret McGaffey Fisk,
Table of Contents
How To Make Money Selling Your Recipes
By Suzan L. Wiener
Copyright © 2010, Suzan L. Wiener, All Rights Reserved
Have you ever seen a recipe in a magazine and thought to yourself, my recipes are much better, but I don't know how to submit them. Here are five tips that should help you to polish them and to perhaps get acceptances in your favorite publications. Besides making money, I know whenever I see my recipe in a magazine and know the readers will maybe enjoy making it makes it all the more fun.
Make them simple as possible
The average cookbook reader is busy and usually wants recipes that are easy-to-make, quick and with ingredients readily available in their local supermarket. Don't send in recipes that require any hard-to-find ingredients. Simple really does apply here. Also, you will save time and effort by not having to search for items that aren't in the stores.
Make them your own
If you see a recipe in a magazine or any other place that has been published, you cannot just copy it and claim it as your own. However, if you change it enough and make it with your special sauce or seasonings, etc., that's fine. Changing a recipe from turkey to chicken is not enough. It must be considerably different, so someone doesn't say, "I've seen that recipe already."
Have your family and friends taste it first
Don't send in your recipe without testing it by at least one family member or friend. It is most helpful to find someone who will give you an honest assessment of its merits or shortcomings. Try not to be offended if he or she doesn't like it. Thank that person, knowing that this feedback can help to improve the recipe so it will have a better chance of being accepted.
Check the publication before submitting
Check the publication's previously published recipes. No matter how good your recipe is if something similar has already been published, the editor won't be able to accept it. Try another publication.
Keep a list of the publications you wish to send your recipe to
I have a list that I keep by my computer with magazines that take reader recipes. Here is a sampling.
1503 SW 42nd St.
Topeka, Ks 66609
They pay $5 per recipe.
I have had several recipes in Capper's. To give you an idea of what they are looking for, here is one example:
l l/4 cups mayonnaise
2 tablespoons orange juice
l tablespoon white wine vinegar
l/4 teaspoon chili powder
3 tablespoons chopped canned green chilies In a small bowl, whisk together mayonnaise, orange juice, vinegar and chili powder. Stir in green chilies. Chill, if desired. Serve over mixed salad greens or as a dressing for chili. Makes l l/2 cups.
Southern Living Magazine
Birmingham, AL 3520l
Pay is $20 and a copy of their annual cookbook which is terrific.
Following is one of my accepted recipes.
l quart water
Cheesy Chicken Shortcakes
l2 whole cloves
2 (3 inch) cinnamon sticks
l/3 cup sugar
4 regular-size tea bags
l (l2 ounce) can frozen cranberry juice concentrate, undiluted
Bring first 4 ingredients to a boil in a large saucepan. Pour over tea bags, cover and steep 3 minutes. Remove tea bags, squeezing gently. Stir in cranberry juice concentrate, chill. Serve over ice. Yield 5 cups.
6 ounces process cheese spread
l/3 cup chicken broth
l l/2 cups chopped cooked chicken
l (4.5 ounce) can chopped green chilies, undrained
Combine cheese and chicken broth in a medium saucepan, cook over medium heat, stirring constantly until cheese melts.
Stir in chicken and chilies, cook until thorough heated. Serve over Cornmeal Biscuits. Makes 2 l/2 cups.
Humpty Dumpty Magazine
1100 Waterway Blvd
Indianapolis, In 46206
l 8 ounce container peach yogurt
l cup unsweetened apricot nectar
l. Scoop yogurt into the blender.
2. Pour the nectar slowly into a measuring cup to make one cup.
Then pour the contents into the blender.
3. Ask an adult to switch on the blender. Blend the yogurt and the
4. Place the fruit shake in the refrigerator and chill.
5. Serve in a drinking glass or a cup.
1000 American Media Way
Boca Raton, Florida 33464
Fruited Chicken Salad
3 cups chicken, cooked and cut in chunky pieces
3/4 cup celery, chopped
3/4 cup red grapes, halved and seeded
20-ounce can of pineapple chunks in natural juice, drained
l/4 cup almonds or pecans, chopped
l/4 cup creamy salad dressing
Toss chicken, celery, grapes, pineapple, oranges and 3 tablespoons of the nuts together lightly. Gently mix salad dressing and chicken mixture. Chill. Serve on a bed of lettuce leaves and garnish with remaining nuts. Makes six l cup servings.
If you follow the above tips, you should see your recipe in a publication and be really pleased.