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

15 minutes, until veal is golden brown and cheese is melted. Makes 4 to 6 servings.

For a corn dog on a stick, insert a long wooden skewer about three-fourths of the length into a frankfurter. Do this before dipping into batter.

CORN DOGS

Select whichever type of frankfurters you wish—beef, pork, turkey or chicken.

Vegetable oil for frying

4 frankfurters

1/4 cup CORN BREAD MIX, page 15

2 tablespoons all-purpose flour

1/8 teaspoon dry mustard

Pinch of paprika

1 egg, slightly beaten

1 tablespoon water

Pour oil 2 to 3 inches deep in a deep-fryer or medium-size heavy saucepan. Heat. Dry frankfurters with paper towels; set aside. In a pie plate, combine CORN BREAD MIX, flour, dry mustard and paprika. Stir in egg and water until thoroughly combined. Batter will be stiff.

Roll frankfurters in batter, covering completely. Use tongs to lower into hot oil. Turning once, fry until golden brown, 2 to 3 minutes. Drain on paper towels. Makes 4 corn dogs.

LAST-MINUTE LASAGNA

Simplicity at its best, the blend of flavors is superb.

6 cups ITALIAN COOKING SAUCE MIX, page 41

1 (8-oz.) pkg. lasagna noodles, cooked

1 lb. ricotta cheese

12 oz. (3 cups) shredded mozzarella cheese

3 oz. (1 cup) grated Romano and Parmesan cheese

Variation

Substitute 6 cups ITALIAN-STYLE MEAT MIX, page 42, for ITALIAN COOKING SAUCE MIX.

Preheat oven to 350F (175C). Lightly butter a 13” x 9” baking pan. Spread 1/3 ITALIAN COOKING SAUCE MIX in bottom of pan. Cover with 1/3 lasagna noodles. Add 1/3 ricotta cheese, thinned with water for easier spreading, if necessary. Add 1/3 mozzarella cheese and 1/3 Romano and Parmesan cheese.

Repeat layers twice, topping with Romano and Parmesan cheese. Cover with foil. Bake 30 to 35 minutes, until heated. Let stand 10 minutes before serving. Makes 8 to 10 servings.

When you can find them, use spinach lasagna noodles. They add great color and delicate flavor.

Make this an impressive vegetarian dish by substituting fresh sliced tomatoes for the bacon and adding 2 to 3 teaspoons of dried basil or tarragon leaves.

SELF-CRUST CHEESE TART

Ideal for a light supper. Serve with a crisp red-and-green coleslaw.

Paprika

4 oz. (1 cup) shredded Swiss cheese

4 strips bacon, cooked and crumbled

3 eggs

1/4 teaspoon salt

1/4 teaspoon ground nutmeg, if desired

1-1/2 cups milk

1 teaspoon dried minced onion

1/3 cup QUICK MIX, page 21

Preheat oven to 325F (165C). Generously butter a 9-inch pie plate. Sprinkle bottom and sides of prepared pie plate with paprika. Layer cheese and bacon on bottom of pie plate.

Combine eggs, salt, nutmeg, milk, onion and QUICK MIX in a blender. Blend at medium speed about 1 minute, until thoroughly mixed. Pour over cheese and bacon in pie plate. Bake 30 to 40 minutes, until wooden pick inserted in center comes out clean. Serve hot. Makes 6 servings.

CRUNCHY FISH BAKE

Crisp on the outside—moist on the inside.

2-1/2 tablespoons butter or margarine

2-1/2 tablespoons vegetable oil

1-1/2 cups CRISP COATING MIX, page 31

2 eggs

1 tablespoon milk

1-1/2 lb. boneless red snapper, sole, halibut or turbot fillets

Preheat oven to 500F (260C). Combine butter or margarine and oil on a large baking sheet with raised sides. Place in preheating oven until mixture melts.

Pour CRISP COATING MIX into a large plastic food-storage bag; set aside. In a shallow bowl, beat eggs and milk until blended. Rinse fish; pat dry with paper towels. Dip each fish fillet in egg mixture; drain briefly. Place 1 fillet at a time in plastic bag, shaking until coated.

Arrange on baking sheet, turning to coat with oil mixture. Bake 7 to 10 minutes in preheated oven until fish flakes when tested with a fork, turning once. Makes 4 to 6 servings.

BREAKFAST & BRUNCH

The aroma of freshly baked rolls coming from your kitchen is the best way to wake up your family. Is it too hard for you to get up early enough to do that? With Master Mixes on your pantry shelf, you have a whole collection of Breakfast and Brunch delights to serve your family or guests in minutes. You already know that a well-balanced breakfast contributes to your family’s well-being throughout the day. A mix you’ve made is a great way to begin those easy, nutritious meals.

Look closely at the rolls and breads in this chapter, in Yeast Breads & Quick Breads and in Muffins & Rolls. By starting with the basic dough from HOT ROLL MIX, you can make a variety of baked goods, such as Cinnamon Rolls, Butterscotch Butter Balls and Swedish Cinnamon Twists.

Pancakes and waffles made from our WHOLE-GRAIN PANCAKE MIX, are a great choice for breakfast. Serve these light, tender pancakes and waffles with a variety of toppings. Puff Pancakes create a brunch spectacular right before your eyes. Try them for a late-evening supper, too. For best results, let pancake batters stand about five minutes before cooking.

For weekends with company, the Sausage-Cheese Breakfast Strata is wonderfully different. It is quickly prepared the night before and just popped in the oven to bake in the morning. Let mixes help you entertain with ease.

Prepare extra waffles or French toast. Cool on racks to prevent sogginess. Place on baking sheets in a single layer; cover. Freeze until solid, then store in plastic freezer bags or containers. To serve, thaw them in microwave or at room temperature for a few minutes, then pop in toaster to crisp.

ALMOND KRINGLE

The filling puffs up and makes a soft, flaky layer.

1 pkg. CREAM-CHEESE PASTRY MIX, page 50, thawed

1/2 cup water

1/4 cup butter or margarine

1/2 cup all-purpose flour

2 eggs

1/4 teaspoon almond extract

Kringle Icing, below

1/4 cup sliced almonds

Kringle Icing

1/2 cup powdered sugar

1-1/2 teaspoons cream or milk

2 teaspoons butter or

margarine

1/2 teaspoon almond extract

Preheat oven to 350F (175C). Roll out CREAM-CHEESE PASTRY MIX to 14” x 4”. Place rolled-out dough on a large baking sheet. Crimp and shape sides of dough. In a saucepan, combine water and butter or margarine. Bring to a boil. Add flour all at once, stir vigorously