Make-A-Mix by Karine Eliason (a book to read .txt) 📗

salt and garlic salt.

Simmer 15 minutes, stirring constantly. Blend in milk and egg yolk. Simmer 5 more minutes. Remove from heat. Garnish with chopped chives, watercress or pimiento. Makes 6 servings.

BASIC WHITE SAUCE

Add 1 cup coooked vegetables and create your own cream soups.

1/2 cup WHITE SAUCE MIX, page 63

1 cup cool water

Pepper, herbs and spices, if desired

Variations

Substitute milk, tomato juice or chicken or beef stock for all or part of water.

Stir constantly until smooth and thickened. Stir in chopped mushrooms for Creamy Mushroom Sauce.

In a small saucepan, combine WHITE SAUCE MIX and water. For thinner sauce, decrease WHITE SAUCE MIX to 1/4 cup. For thick sauce, increase WHITE SAUCE MIX to 3/4 cup. Cook over low heat until smooth, stirring constantly. Season with pepper, herbs and spices, if desired. Makes about 1-1/2 cups sauce

Cheese Sauce

Add 1/2 to 1 cup shredded Cheddar cheese after mixture thickens. Stir until cheese is melted.

Curry Sauce

Add 1 teaspoon curry powder to thickened mixture.

Celery Sauce

In a skillet sauté 1/4 cup chopped onion and 3/4 cup chopped celery; add to sauce.

Creamy Mushroom Sauce

Add 1/2 cup chopped fresh mushrooms and 1 teaspoon Worcestershire sauce.

ORIENTAL NOODLE SOUP

This is one of the Westovers’ favorite recipes. Linguine is also known as flat spaghetti.

1-1/2 cups water

1-1/2 teaspoons instant chicken-bouillon granules

2 cups CUBED PORK MIX, page 47, thawed

1-1/2 teaspoons soy sauce

1 (8-oz.) pkg. linguine

3 hard-cooked eggs, sliced, for garnish

3 chopped green onions, for garnish

In a medium saucepan, bring water to a boil. Add bouillon granules; stir until dissolved. Stir in CUBED PORK MIX and soy sauce. Bring to a boil. Simmer about 5 minutes over low heat, stirring occasionally. Cook linguine according to package directions.

Spoon cooked linguine evenly into 4 soup bowls. Pour pork mixture evenly over top of each. Garnish each with hard-cooked egg slices and chopped green onions. Makes 4 servings.

BEST-EVER MINESTRONE SOUP

Our favorite Italian soup!

1 (28-oz.) can tomatoes

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

1 quart water

2 large carrots, peeled, sliced

2 (8-oz.) cans tomato sauce

2 cups beef broth

1 tablespoon dried parsley leaves

1/2 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

1/4 teaspoon pepper

1/2 teaspoon garlic salt

1 (15-oz.) can garbanzo beans, drained

1 (16-oz.) can green beans, drained

1 (15-oz.) can kidney beans, drained

1-1/4 cups mostaccioli or other macaroni

Parmesan cheese, for garnish

Purée tomatoes in blender. In a large pot or Dutch oven combine ALL-PURPOSE GROUND-MEAT MIX, puréed tomatoes, water, carrots, tomato sauce, broth, parsley, basil, oregano, pepper and garlic salt. Bring to a boil. Cover, simmer over low heat about 20 minutes.

Add garbanzo beans, green beans and kidney beans. Return to a boil; add macaroni. Cook 10 minutes or until macaroni is tender. Garnish with Parmesan cheese. Makes 8 to 10 servings.

Gayle’s Chicken Salad

GAYLE’S CHICKEN SALAD

An appealing combination of contrasting textures.

2 cups CHICKEN MIX, page 39, thawed

2 cups chopped celery

3 medium sweet pickles, diced

3 green onions, chopped

1-1/2 cups fresh pineapple or 1 (15.25-oz.) can pineapple tidbits, drained

1 (2-oz.) pkg. sliced almonds, toasted

1-1/2 cups seedless red flame or green grapes

1 apple, chopped, if desired

1 (8-oz.) can water chestnuts, drained

1 cup mayonnaise

2 teaspoons sugar

Salt and pepper to taste Lettuce leaves

In a large bowl, combine CHICKEN MIX, celery, pickles, green onions, pineapple, toasted almonds, grapes, apple and water chestnuts. Set aside. In a small bowl, stir together mayonnaise and sugar. Stir into chicken mixture; add salt and pepper. Cover; refrigerate several hours or up to 24 hours. Serve on lettuce leaves. Makes 6 to 8 servings.

For an especially attractive presentation, serve this salad in scooped-out melon or pineapple half and garnish with a cluster of grapes. We make this with fatfree mayonnaise for a lowfat dish.

HOT CHICKEN SALAD

Our Pan Rolls are the perfect accompaniment.

2 cups CHICKEN MIX, page 39, thawed

2 cups chopped celery

1 cup sliced almonds

1 tablespoon minced onion

2 tablespoons lemon juice

1 teaspoon salt

1-1/4 cups mayonnaise

4 hard-cooked eggs, chopped

4 oz. (1 cup) shredded Swiss cheese

Preheat oven to 400F (205C). Lightly butter a 2-quart casserole. In a medium bowl, combine CHICKEN MIX, celery, almonds, onion, lemon juice, salt and mayonnaise. Mix well. Add chopped eggs and toss lightly.

Put mixture into prepared casserole dish or individual soufflé dishes. Top with shredded cheese. Bake, uncovered, 20 to 25 minutes. Makes 6 servings.

Versatile as an appetizer in creampuff shells or as a luncheon or main-dish salad. For a change of pace try this hot salad rather than the expected cold salad.

ORIENTAL CHICKEN NOODLE SALAD

An enticing blend of textures and flavors that are enhanced with chilling. Serve with your prettiest chop sticks.

1 (3-oz.) pkg. ramen noodles, without seasoning packet

1 (8-oz.) pkg. fresh coleslaw mix or 1/2 small head cabbage, finely chopped

2 green onions, chopped

2 cups CHICKEN MIX, page 39, thawed

2 tablespoons sugar

1/2 teaspoon pepper

1 teaspoon salt

3 tablespoons rice vinegar

1/3 cup vegetable oil

4 tablespoons sesame seeds, toasted

1 (2.25-oz.) pkg. slivered almonds, toasted

Chinese pea pods, for garnish

Mandarin oranges, for garnish

In a medium bowl, crumble dry ramen noodles into small pieces. Add cole slaw mix or shredded cabbage, green onions and CHICKEN MIX. Toss together to mix. In a small bowl, combine sugar, pepper, salt, rice vinegar and oil. Pour over chicken mixture. Toss to coat.

Chill at least 8 hours or up to 48 hours. Before serving, toss in toasted sesame seeds and toasted almonds.

If desired, garnish with Chinese pea pods and mandarin oranges alternated in spoke fashion around salad. Makes 4 to 6 servings.

STRAWBERRY-SPINACH SALAD

An eye-appealing, colorful combination accented with beautiful fresh strawberries.

Orange Dressing, below

1/2 lb. fresh spinach leaves, washed and patted dry

1 (10.5-oz.) can mandarin oranges, well-drained

2 cups CHICKEN MIX, page 39, thawed

2 cups fresh strawberries, washed, hulled and halved

Orange Dressing

1/4 cup vegetable oil

1/4 cup red-wine vinegar

3 tablespoons sugar

1/4 cup orange juice

1/4 teaspoon dry mustard

2 tablespoons poppy seeds

1/2 teaspoon grated orange peel

Prepare Orange Dressing. In a large salad bowl, combine spinach leaves, mandarin oranges,