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

1/2 teaspoon salt

1/4 teaspoon paprika

Dash of cayenne pepper

4 oz. (1 cup) shredded Swiss cheese, divided

4 strips bacon, cooked, crumbled

1/4 cup minced cooked onion

Chicken gravy, if desired

Pimiento, for garnish

Prepare pie crust in a 9-inch pie plate; set aside to cool. Beat egg white and brush on bottom of pie crust. Reserve egg yolk. Preheat oven to 375F (190C). In a small bowl combine reserved egg yolk with 3 eggs, milk or cream, salt, paprika and pepper. Beat until blended, but not frothy. Put half of cheese in crust. Top with bacon and onion. Pour egg mixture over top. Sprinkle with remaining cheese. Bake 40 to 50 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with chicken gravy, if desired. Garnish with pimiento. Makes 1 quiche or 6 servings.

Oo-la-la! A French delicacy made easy! This is a main dish as well as a great way to use up leftover vegetables and meat.

SWISS PORRIDGE

Try this different breakfast treat for dessert.

1 pt. fresh strawberries

1 (20-oz.) can crushed pineapple

1 cup MUESELI OATMEAL MIX, page 34

2 bananas, sliced

1/3 cup finely chopped nuts

1 tablespoon lemon juice

Grated peel of 1 lemon (about 1-1/2 teaspoons)

1 cup whipping cream

1 (8-oz.) carton plain yogurt

Reserve 8 whole strawberries. Slice remaining strawberries; set aside. Drain pineapple, reserving juice. In a bowl, combine MUESELI OATMEAL MIX and pineapple juice; set aside.

In a bowl, combine pineapple, sliced strawberries, bananas and nuts. Sprinkle with lemon juice and lemon peel. Toss lightly with 2 forks. In a bowl, whip cream until stiff peaks form. Reserve 1 cup whipped cream. Fold yogurt into remaining whipped cream. Fold fruit mixture into yogurt mixture. Gently stir in oatmeal mixture. Refrigerate at least 1 hour. Spoon porridge evenly into 8 parfait glasses or custard cups. Garnish each serving with 2 tablespoons reserved whipped cream and 1 whole strawberry. Makes 8 servings.

You can reduce the fat by substituting an 8-oz. container “light” frozen nondairy topping for the stripping cream.

YEAST BREADS & QUICK BREADS

People often think breads are difficult to make—quick breads are not quick enough and yeast breads are scary. They are all easy and delicious when you make them with your own mixes.

Let SWEET QUICK-BREAD MIX work wonders on those quick breads you don’t have time to make the old way. Check Breakfast & Brunch for additional bread ideas. Our HOT ROLL MIX takes the fear out of working with yeast dough. This versatile mix is the basis for 22 recipes. We’ve added a savory Tomato-Rosemary Bread, which is great for sandwiches.

Quick breads are similar to muffins because they have the same proportion of liquid to dry ingredients. Be careful not to overbeat them. Stir the batter briskly about 30 seconds and let your oven complete the preparation process.

FRENCH BREAD

Make this “fat free” by using egg substitute or egg whites.

1 tablespoon active dry yeast or 1 (1/4-oz.) package

1-1/2 cups lukewarm water 110F (45C)

2 eggs, beaten

5 to 6 cups HOT ROLL MIX, page 17

1 tablespoon cornmeal

Sesame seeds, if desired

In a bowl, stir yeast into water until softened. Stir in eggs. Beat in 5 cups HOT ROLL MIX until blended. Let rest 2 minutes. Stir in enough of the remaining mix to make a soft dough. Knead until smooth, 7 to 10 minutes. Grease bowl. Place dough in bowl, turning to grease all sides. Cover with a damp towel. Let rise in a warm draft-free place until doubled in bulk, about 1 hour.

Generously grease 2 baking sheets. Sprinkle with cornmeal; set aside. Punch down dough. On a lightly oiled surface, divide dough into 2 balls. Roll out each ball to one 10” x 3” rectangle. Roll up firmly, jelly-roll fashion, starting with one long side. Pinch to seal edges. Place rolled loaves seam-side down on prepared baking sheets. Make 5 diagonal slashes across top of each loaf. Brush with water. Let rise until doubled in bulk.

Preheat oven to 375F (190C). Brush loaves again with water. Sprinkle with sesame seeds, if desired. Place a baking pan filled with water on lowest shelf of oven. Place loaves on a rack in center of oven. Bake 30 to 35 minutes in preheated oven until golden brown. Cool on a rack. Makes 2 loaves.

HOMEMADE WHITE BREAD

If you have a bread-making machine see our mix on page 13 for great variations.

2 tablespoons active dry yeast or 2 (1/4-oz.) packages

1 cup lukewarm water 110F (45C)

2 eggs, beaten

1 cup water

1/4 cup vegetable oil

6-1/2 to 7 cups HOT ROLL MIX, page 17

Butter or margarine, if desired

Variation

Raisin-Cinnamon Bread—Add 1 cup raisins and 1 to 2 teaspoons ground cinnamon with HOT ROLL MIX.

In a large bowl, dissolve yeast in lukewarm water. When yeast starts to bubble, add eggs, water and oil. Blend well. Add HOT ROLL MIX 1 cup at a time until dough is stiff. On a lightly floured surface, knead dough 5 to 7 minutes, until smooth and satiny. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover with damp towel and let rise in a draft-free place until doubled in bulk, 45 to 60 minutes. Punch down dough. Let stand 10 minutes. Shape into 2 loaves.

Grease two 9” x 5” loaf pans. Place 1 loaf of dough in each pan, seam-side down. Cover and let rise again until slightly rounded above top of pan, 30 to 40 minutes. Preheat oven to 350F (175C). Bake 30 to 40 minutes, until deep golden brown. Remove from oven and brush tops with butter or margarine, if desired. Remove from pans and cool. Makes 2 loaves.

SAVORY TOMATO-ROSEMARY BREAD

A wonderful sandwich bread.

1 tablespoon active dry yeast or 1 (1/4-oz.) package

1/2 cup lukewarm water

1 egg, beaten

1/2 cup tomato juice

2 tablespoons olive or vegetable oil

3 tablespoons chopped fresh rosemary or 1 tablespoon dried

4 sun-dried tomatoes, drained, chopped

3 to 4 cups