Make-A-Mix, Karine Eliason [best novel books to read TXT] 📗

a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12-dozen cookies.

PEANUT-BUTTER COOKIES

Preheat oven to 350F (175C). Cut dough into 1-inch-thick slices. Cut each slice into fourths. Roll each piece into a ball. Place balls on an ungreased baking sheet about 1-1/2 inches apart. Use fork tines to flatten cookies in a crisscross design. Bake 8 to 10 minutes until lightly browned around edges. Remove cookies from baking sheet and cool on wire racks. Makes about 36 cookies.

SLICE & BAKE SUGAR COOKIES

Cookie rolls can be thawed, rolled out and cut into shapes.

2 cups butter or margarine, softened

2 cups granulated sugar

3 eggs

2 teaspoons vanilla extract

1 teaspoon lemon extract

6 cups all-purpose flour

1 teaspoon baking soda

SLI CE & BAKE SUGAR COOKIES

makes:

Cookie Crust Fruit Tart, page 306

SUGAR COOKIES

1 roll frozen cookie dough, above, slightly thawed

Granulated sugar, if desired

Cut four 14” x 12” pieces of waxed paper or plastic wrap; set aside. In a large bowl, cream butter or margarine and sugar. Beat in eggs, vanilla and lemon extract until light and fluffy. In a large bowl, combine flour and baking soda. Gradually stir flour mixture into egg mixture until blended.

Divide dough into 4 pieces. Shape each piece into an 8- to 10-inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” piece of heavy-duty foil; label. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12-dozen cookies.

SUGAR COOKIES

Preheat oven to 350F (175C). Lightly grease 2 large baking sheets. Cut dough into 1/4-inch slices. Place slices on prepared baking sheets about 1/2 inch apart. Sprinkle slices lightly with granulated sugar, if desired. Bake 8 to 10 minutes until edges start to brown. Remove cookies from baking sheets and cool on wire racks. Makes about 36 cookies.

BEEF GRAVY MIX

Not quite as good as “Grandma” used to make, but so very convenient!

1-1/3 cups instant nonfat milk powder

3/4 cup instant flour

3 tablespoons instant beef bouillon granules

1/8 teaspoon ground thyme

1/4 teaspoon onion powder

1/8 teaspoon ground sage

1/2 cup butter or margarine

3 teaspoons brown sauce for gravy

BEEF GRAVY MIX makes:

Tasty Beef Birds, page 129 Smothered Hamburger Patties, page 131 Stuffed Pork Chops, page 201

BEEF GRAVY

1 cup cold water

1/2 cup BEEF GRAVY MlX, above

Combine milk powder, flour, bouillon granules, thyme, onion powder and sage. Stir with a wire whisk to blend. Use a pastry blender or 2 knives to cut in butter or margarine until evenly distributed. Drizzle brown sauce for gravy over mixture. Stir with wire whisk until blended. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents. Store in refrigerator. Use within 4 to 6 weeks. Makes about 2-2/3 cups BEEF GRAVY MIX.

BEEF GRAVY

Pour water into a small saucepan. Use a whisk to stir BEEF GRAVY MIX into water. Stir constantly over medium heat until gravy is smooth and slightly thickened, 2 to 3 minutes. Makes about 1 cup.

CHICKEN GRAVY MIX

Enhance any chicken dish with this lightly seasoned gravy.

1-1/3 cups instant nonfat milk powder

3/4 cup instant flour

3 tablespoons instant chicken bouillon granules

1/4 teaspoon ground sage

1/8 teaspoon ground thyme

1/8 teaspoon ground pepper

1/2 cup butter or margarine

CHICKEN GRAVY MIX makes:

Chicken Breasts en Croûte, page 150

Chicken in Mushroom Sauce, page 167

Turkey Dinner Pie, page 165

Chicken & Ham Foldovers, page 156

Zucchini Casserole, page 120

CHICKEN GRAVY

1 cup cold water

1/2 cup CHICKEN GRAVY MIX, above

Combine milk powder, flour, bouillon granules, sage, thyme and pepper. Stir with a wire whisk until blended. Use a pastry blender or 2 knives to cut in butter or margarine until evenly distributed. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents. Store in refrigerator. Use within 4 to 6 weeks. Makes about 2-2/3 cups

CHICKEN GRAVY MIX.

Potatoes au Gratin, page 118

Dinner in a Pumpkin, page 138

Chicken Continental, page 153

Hawaiian Haystack, page 158

Mexican Chicken Bake, page 168

CHICKEN GRAVY

Pour water into a saucepan. Use a whisk to stir CHICKEN GRAVY MIX into water. Stir constantly over medium heat until gravy is smooth and slightly thickened, 2 to 3 minutes. Makes about 1 cup.

WHITE SAUCE MIX

White Sauce makes meats and vegetables into meals fit for a king. Make it even easier with this mix in your refrigerator.

2 cups instant nonfat dry milk, or 1-1/2 cups regular nonfat dry milk

1 cup all-purpose flour

2 teaspoons salt

I cup butter or margarine

WHITE SAUCE MlX makes:

Basic White Sauce, page 101

Cream-of-Chicken Soup, page 100

Eastern Corn Chowder, page 95

Hearty New England Clam Chowder, page 98

Potatoes Au Gratin, page 118

Broccoli Cheese Soup in Bread Bowls, page 99

Broccoli & Ham Rolls, page 199

Sunday Chicken, page 162

Swedish Meatballs, page 196

Combine dry milk, flour and salt. Mix well. With a pastry blender, cut in butter or margarine until mixture resembles fine crumbs. Put in a large airtight container. Label with date and contents. Store in refrigerator. Use within 2 months. Makes 1 quart WHITE SAUCE MIX.

CHOCOLATE SYRUP MIX

For a quick treat, stir 2 tablespoons Chocolate Syrup Mix into a glass of cold milk.

1-1/3 cups unsweetened cocoa powder

2-1/4 cups granulated sugar

1/4 teaspoon salt, if desired

1-1/3 cups boiling water

1-1/2 teaspoons vanilla extract

CHOCOLATE SYRUP MIX makes:

Quick Fudge Sauce, page 322

In a heavy saucepan, combine cocoa powder, sugar and salt, if desired. Gradually stir in boiling water. Stir frequently over medium heat until smooth and slightly thickened, about 10 minutes. Remove from heat. Stir in vanilla.

Pour mixture into a 3-cup container with a tight-fitting lid. Label with date and contents. Store in refrigerator. Use within 10 to 12 weeks.