Author: Karine Eliason

Book online «Make-A-Mix, Karine Eliason [best novel books to read TXT] 📗». Author Karine Eliason

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CHICKEN BROTH.

Soft Chicken Taco, page 176

White Chili, page 166

Chicken à la King, page 157

Hot Chicken Salad, page 106

Oriental Chicken Noodle Salad, page 107

Strawberry-Spinach Salad, page 108

Gayle’s Chicken Salad, page 105

Corn-Tortilla Chicken Soup, page 94

Taco Salad, page 111

Chicken-Zucchini Casserole, page 120

Dinner in a Pumpkin, page 138

FIVE-WAY BEEF MIX

Delicious by itself. For special meals, refer to the recipes below.

5 lb. lean beef cubes or lean ground beef

4 onions, chopped, or 1 cup dried chopped onions

About 1 cup water, if using beef cubes

8 cups diced peeled potatoes

6 cups diced peeled carrots

1/3 cup cornstarch

1/2 cup cold water

1 (24-oz.) pkg. frozen peas, partially thawed

4 teaspoons seasoning salt

2 teaspoons ground sage

1 teaspoon salt

1 teaspoon pepper

FIVE-WAY BEEF MIX makes:

Bread Basket Stew, page 130

Deep-Dish Pot Pie, page 147

Grandma’s Hamburger Soup, page 109

Swiss Hamburger Soup, page 113

Vegetable-Cheese Casserole, page 135

Spray vegetable cooking spray in skillet; add beef cubes and onions. Cook until browned. Add about 1 cup water to browned beef cubes. Cover and simmer until tender, about 1 hour, adding more water if needed. Or: Brown ground beef and onions in a large skillet; drain excess grease.

Place potatoes and carrots in a 5-quart Dutch oven. Add water to cover. Bring to a boil. Simmer vegetables until crisp-tender, about 15 minutes. Stir cornstarch into 1/2 cup cold water. Stir into vegetable mixture until slightly thickened. Stir in remaining ingredients. Stir in browned-beef mixture. Cool.

Ladle mix into four 6-cup freezer containers with tight-fitting lids, leaving 1/2-inch space. Stir to remove air pockets. Attach lids. Label with date and contents. Store in freezer. Use within 2 months. Makes 4 packages or about 24 cups FIVE-WAY BEEF MIX.

ITALIAN COOKING SAUCE MIX

Superb, savory and simple. We use this mix as a pizza topping.

2 (14.5-oz.) cans stewed tomatoes, puréed

4 (8-oz.) cans tomato sauce

2 cups water

2 (6-oz.) cans tomato paste

2 tablespoons dried minced onion

2 tablespoons parsley flakes

1 tablespoon salt

2 tablespoons cornstarch

4 teaspoons dried green-pepper flakes

1 teaspoon instant minced garlic

1 tablespoon sugar

1-1/2 teaspoons Italian seasoning.

ITALIAN COOKING SAUCE MIX makes:

Stuffed Manicotti Shells, page 182

Veal Parmigiana, page 205

Chicken Cacciatore, page 151

Last-Minute Lasagna, page 207

Spaghetti Casserole, page 179

Combine all ingredients in a large pot or Dutch oven. Simmer 15 minutes. Cool. Put into six 2-cup freezer containers, leaving 1/2-inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 6 pints ITALIAN COOKING SAUCE MIX.

ITALIAN-STYLE MEAT MIX

An Italian friend shared this recipe with us and it’s one of our favorites. Pork bones truly make a difference.

3 lb. sweet Italian sausage, cut in 2-inch lengths

2 (28-oz.) cans tomato purée

1 (28-oz.) can peeled tomatoes

1-1/2 teaspoons dried sweetbasil leaves, crushed

1-1/4 teaspoons dried parsley leaves, crushed

1 teaspoon granulated sugar

1/4 teaspoon pepper

1/2 teaspoon garlic powder

5 teaspoons grated Romano cheese

6 cups water

1-1/2 lb. pork bones

1 qt. MEATBALL MIX, page 44

ITALIAN-STYLE MEAT MIX makes:

Cathy’s Meatball Sandwiches, page 177

Eggplant Parmesan, page 178

Green Peppers Mediterranean-Style, page 123

Spaghetti Royale, page 180

Italian-Style Zucchini, page 124

Last-Minute Lasagna, page 207

In a large skillet or Dutch oven, brown Italian sausage, stirring occasionally. Simmer 20 to 25 minutes longer until meat is no longer pink. Drain, reserving 2 tablespoons drippings in skillet. Stir in tomato purée, tomatoes, basil, parsley, sugar, pepper, garlic powder, Romano cheese, water and pork bones. Cover; simmer 30 minutes.

Spoon MEATBALL MIX into tomato mixture. Bring to a boil. Cover; simmer 5 to 6 hours until thickened. Remove pork bones. Cool meat mixture in skillet on a rack. Spoon into freezer containers in amounts shown in recipes listed below. Leave 1/2-inch space at top of each container. Attach lids. Label containers with date, contents and quantity. Store in freezer. Use within 6 months. Makes about 16 cups ITALIAN-STYLE MEAT MIX.

MEAT LOAF MIX

For variety, shape some of this mix into individual meat loaves or into a ring before freezing.

4 eggs, beaten

2-1/4 cups milk

6 tablespoons dried onion flakes

6 tablespoons dried parsley flakes

1 tablespoon salt

1-1/2 teaspoons ground sage

4-1/2 lb. lean ground beef

1-1/2 cups bread crumbs

MEAT LOAF MIX makes:

Meat Loaf with Tangy Topper Sauce, page 185

Stuffed Green Peppers, page 186

Cut three 15” x 12” pieces of plastic wrap or heavy-duty foil. Combine eggs, milk, onion flakes, parsley flakes, salt and sage. Stir in ground beef and bread crumbs.

Divide meat-loaf mixture into three equal portions. Shape each portion into a meat loaf. Place on plastic wrap or heavy-duty foil. Wrap each meat loaf airtight. Label with date and contents. Store in freezer. Use within 3 months. Makes 3 packages MEAT LOAF MIX.

MEATBALL MIX

Now our children are creating their own mixes. Thanks, Shelly.

4 lb. lean ground beef

2 eggs, slightly beaten

1 cup dry bread crumbs

1/2 cup finely chopped onion

1 tablespoon salt

1 teaspoon pepper

2 cups milk

MEATBALL MIX makes:

Swedish Meatballs, page 196 Meatball Stew, page 183 Cocktail Meatballs, page 88 Sweet & Sour Meatballs, page 184

Preheat oven to 375F (190C). Combine all ingredients. Blend well. Shape mixture into 1-1/2-inch balls. Place meatballs on ungreased baking sheet and bake 25 to 30 minutes, until browned.

Remove immediately and drain on paper towels. When cooled, put about 20 meatballs each into four 1-quart freezer containers, leaving 1/2-inch space at top. Seal and label with date and contents. Freeze. Use within 3 months. Makes about 80 MEATBALLS.

MEAT SAUCE MIX

For a chunky texture, coarsely chop the carrots and celery. To disguise the texture of the carrots and celery, chop finely in food processor

4 medium onions, sliced

3 garlic cloves, finely chopped, or 1/2 teaspoon dried minced garlic

2 cups finely chopped celery

2 to 3 chopped carrots, if desired

5 lb. lean ground beef

5 teaspoons salt

1/2 teaspoon pepper

3 tablespoons Worcestershire sauce

1 (28-oz.) bottle ketchup

6 drops hot pepper sauce