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

to make a medium-thick sauce. Stir in green onions.

In prepared casserole dish, layer 1/2 of noodles, 1/2 of meat mixture and 1/2 of sour cream mixture. Repeat layers. Top with shredded cheese. Bake 30 minutes until heated through and cheese melts. Makes 6 to 8 servings.

Sometimes we add a 10-oz. pkg. of frozen peas to the cooked noodles before layering. Sprinkle top with 1/4 cup chopped walnuts. Bake as directed.

DINNER IN A PUMPKIN

For a Halloween treat, paint a face on the pumpkin with acrylic paints before it is baked.

1 medium pumpkin

4 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed

1/4 cup soy sauce

2 tablespoons brown sugar, firmly packed

4 oz. fresh mushrooms, sliced, or 1 (4-oz.) can sliced mushrooms, drained

1-1/2 cups CHICKEN GRAVY MIX, page 39, or 1 (10.75-oz.) can condensed cream of chicken soup

2 cups hot cooked rice

Preheat oven to 375F (190C). Lightly grease a 10-inch circle in center of a baking sheet; set aside. Place pumpkin on a firm surface. Using a sharp knife, cut out stem end and about 3 inches around stem. Cut on a diagonal by slanting knife from outer edge of pumpkin in toward center. Reserve top. Remove seeds and pulp; discard.

In a medium bowl, combine ALL-PURPOSE GROUND-MEAT MIX, soy sauce, brown sugar, mushrooms, CHICKEN GRAVY MIX or soup and rice. Spoon mixture into pumpkin. Replace top. Place pumpkin on greased baking sheet. Bake about 1 hour in preheated oven until pumpkin is tender. Serve cooked pumpkin along with meat filling. Makes 6 to 8 servings.

HURRY-UP CURRY

Curry is an East Indian blend of spices, ranging from mild to extremely hot in flavor.

2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, or 2 cups CUBED PORK MIX, page 47, thawed

1/3 cup ketchup

3/4 cup water

1 cup sliced fresh mushrooms

1 teaspoon curry powder

2 teaspoons steak sauce

2 teaspoons Worcestershire sauce

4 cups hot cooked rice

3/4 cup chutney

1/2 cup chopped peanuts

In a large skillet, combine ALL-PURPOSE GROUND-MEAT MIX or CUBED PORK MIX, ketchup, water, mushrooms, curry powder, steak sauce and Worcestershire sauce. Stirring occasionally, cook over medium heat until heated through, about 10 minutes. Serve curry mixture over hot cooked rice. Top with a spoonful of chutney and a sprinkle of peanuts. Makes 4 to 6 servings.

TERIYAKI BEEF & VEGETABLES

A Japanese dish embellished with a delicious sauce.

1 lb. top sirloin

4 medium carrots

3 medium zucchini

About 1/4 cup vegetable oil

2 tablespoons brown sugar

1-1/2 cups ORIENTAL STIR-FRY MIX, page 65

4 cups hot cooked rice

5 green onions, thinly sliced, for garnish

On a cutting board, cut meat, carrots and zucchini in thin diagonal slices. Place 3 to 5 paper towels in a medium bowl; set aside. Heat 2 tablespoons oil in a large skillet or wok. Add meat slices; stir-fry over medium heat until meat is no longer red, 3 to 4 minutes.

Use a slotted spoon to remove cooked meat to prepared bowl. Cover; keep warm. Add remaining oil to skillet or wok. Add carrot slices. Cook and stir 2 to 3 minutes. Add zucchini slices. Cook and stir 2 to 3 minutes longer.

Stir in cooked meat, brown sugar and ORIENTAL STIR-FRY MIX. Cook and stir until mixture thickens slightly. Serve over hot rice. Garnish with sliced green onions. Makes 4 to 6 servings.

Partially freeze meat to make slicing much easier.

MEAT & POTATO PIE

Try this family favorite topped with fresh-tomato salsa.

Double Freezer Pie Crust, unbaked, page 309

1 lb. lean ground beef

1/2 cup milk

1 pkg. ONION SEASONING MIX, page 35

1/8 teaspoon pepper

4 cups grated cooked potatoes or 1 (12-oz.) pkg. hash brown potatoes, thawed

Prepare bottom crust in a 9-inch pie plate; set aside. Preheat oven to 350F (175C). In a medium bowl, combine ground beef, milk, ONION SEASONING MIX and pepper. Press into pastrylined pie plate. Top with potatoes. Cover with top crust. Trim and flute edges. Cut slits in top crust to let steam escape. Bake 1 hour until crust is golden brown. Makes 6 servings.

MEXICAN HAYSTACK

Baked tortilla strips are amazingly crisp and so much better for you than fried.

8 (8-inch) flour tortillas

2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, OR CHICKEN MIX, page 39, thawed

1/2 teaspoon ground cumin

Shredded lettuce

4 cups PINTO BEAN MIX, page 49, thawed, or 2 (16-oz.) cans kidney beans, drained

3 medium tomatoes, diced

1 cup Guacamole, page 174, or 2 avocados, diced

8 oz. (2 cups) shredded Longhorn cheese

1/2 cup chopped green onion

1 cup dairy sour cream

1 (7-oz.) can green-chile salsa

Preheat oven to 375F (190C). Lightly spray baking sheet with vegetable cooking spray. Cut flour tortillas into 1/4-inch strips; place on prepared baking sheet. Lightly spray tortilla strips. Bake 5 to 8 minutes, until strips are lightly browned. Carefully remove from oven and cool.

In a skillet heat ALL-PURPOSE GROUND-MEAT MIX or CHICKEN MIX. Add cumin and simmer until heated through, about 10 minutes. On individual serving plates layer all ingredients. First stack tortilla strips and meat mixture. Then layer shredded lettuce, beans, tomatoes, Guacamole or avocados, cheese, onion, sour cream and salsa as desired. Makes 6 servings.

Our Hawaiian Haystack has been a favorite for years. We adapted the idea and took it South of the Border.

ORIENTAL-STYLE SKILLET DINNER

This one-pan meal is quick, with minimum clean-up. For added texture, serve with Chinese-style noodles.

2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed

3-1/2 cups water

2-1/4 cups instant rice

1/4 cup soy sauce

1/2 cup chopped canned bamboo shoots or water chestnuts

1 teaspoon grated fresh ginger Salt to taste

In a skillet, combine ALL-PURPOSE GROUND-MEAT MIX, water, rice, soy sauce, bamboo shoots or water chestnuts, and ginger.

Stirring occasionally, cook over medium heat until water is absorbed and rice is tender. Add salt to taste. Makes 4 to 6 servings.

Three-Layer Casserole

THREE-LAYER CASSEROLE

A hearty trio of flavors and colors, here’s dinner for any family.

2 cups MEAT SAUCE MIX, page 45

1 (10-oz.) pkg. frozen green beans or 1 (16-oz.) can French-cut green beans, drained

2 cups mashed potatoes

4 oz. (1 cup) shredded mozzarella or Cheddar