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

CHICKEN MIX and strawberries. Toss to mix. Toss with Orange Dressing or pass dressing separately. Makes 4 to 6 servings.

Orange Dressing

Combine ingredients. Blend well. Chill for at least 2 hours before serving. Blend again right before serving. Makes about 3/4 cup.

GRANDMA’S HAMBURGER SOUP

The aroma creates memories of old-fashioned goodness as it simmers.

1 pkg. FIVE-WAY BEEF MIX, made with ground beef, page 40, thawed

1/4 cup chopped green bell pepper or 1 tablespoon dried green-pepper flakes

4 cups tomato juice

1/4 cup rice or barley, uncooked

1 bay leaf, crushed

1 teaspoon sugar

1 teaspoon Worcestershire sauce

Parmesan cheese, for garnish

Variation

Substitute 2 cups water for 2 cups tomato juice. Substitute 1 cup vermicelli for 1/4 cup rice or barley.

In a large saucepan or Dutch oven, combine all ingredients except cheese. Bring to a boil. Cover; simmer 20 to 30 minutes. Ladle into 6 to 8 soup bowls. Garnish each with Parmesan cheese. Makes 6 to 8 servings.

1. Combine mix and rice or barley with other ingredients. Simmer to blend flavors.

2. Serve piping hot, garnished with Parmesan cheese.

Taco Salad

TACO SALAD

Olé! Perfect to serve outside on a hot summer night.

2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, or 2 cups CHICKEN MIX, page 39, or 2 cups MEXICAN MEAT MIX, page 46, thawed

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

1 head of lettuce, torn into bite-size pieces

3 large tomatoes, chopped

1 large avocado, chopped

4 to 5 green onions, chopped

8 oz. (2 cups) shredded Monterey Jack or Cheddar cheese

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

1 (10-oz.) pkg. tortilla chips Salsa or salad dressing of your choice

In a medium skillet, combine your choice of MIX with salsa. Heat. In a large salad bowl, combine lettuce, tomatoes, avocado, green onions, shredded cheese and beans. Add meat mixture. Toss gently. Add tortilla chips and top with salsa or salad dressing of your choice. Makes 8 servings.

For a party look, omit tortilla chips and serve in large taco shell. Layer ingredients instead of tossing. Guacamole, sour cream and olives may be added.

HEARTY CHOWDER

Thaw all frozen mixtures 24 to 48 hours in the refrigerator or more quickly in a microwave oven.

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

4 cups tomato juice

1 cup water

2 (10.25-oz.) cans cream of celery soup

2-1/2 cups peeled, grated carrots

1 teaspoon sugar

1/4 teaspoon garlic salt

1/4 teaspoon pepper

1/8 teaspoon ground marjoram

6 thin slices Swiss cheese

Reduce heat and simmer In a large saucepan, combine ALL-PURPOSE GROUND-MEAT MIX, tomato juice, water and soup. Stir with a wire whisk to blend. Stir in carrots, sugar, garlic salt, pepper and marjoram. Bring mixture to a boil over medium-high heat. Reduce heat and simmer 30 minutes.

To serve, place Swiss-cheese slices in bottoms of 6 shallow soup bowls. Pour hot soup over cheese. Reduce heat and serve immediately. Makes 6 servings.

This is a real quickie on a chilly day. You‘ll speed things up even more by using a grated carrots from the produce department.

SWISS HAMBURGER SOUP

Gruyère cheese, a smoothtextured cousin of Swiss cheese, melts in the hot soup.

1 pkg. FIVE-WAY BEEF MIX made with ground beef, page 40, thawed

1 (16-oz.) can tomatoes

2 cups water

8 oz. (2 cups) Gruyére cheese, cut into small cubes

In a large saucepan, combine FIVE-WAY BEEF MIX, tomatoes and water. Simmer 20 to 30 minutes over low heat. Before serving, stir in cheese cubes. Makes 6 to 8 servings.

CALICO BEAN SOUP

You’ll find robust flavors in our new hearty soup.

2 cups DRIED CALICO BEAN SOUP MIX, page 37

Soaking water

8 cups water

1-1/2 lb. ham hocks or ham bone

1 onion, chopped

1 garlic clove, minced, or 1/2 teaspoon garlic powder

1 pod dried red chili pepper or 1 teaspoon chili powder

1 (28-oz.) can tomatoes, undrained, cut up

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

In a large colander, wash and sort beans. In a large pot or Dutch oven, combine beans and water to cover. Bring to a boil. Boil 2 minutes. Remove from heat, cover and let stand 1 hour.

Drain and discard soaking water from beans. Rinse beans and return to cooking pot. Add 8 cups water, ham hocks or ham bone, onion, garlic, chili pepper or chili powder and tomatoes. Simmer 45 minutes or until tender. Add lemon juice, salt and pepper and simmer 30 minutes. longer. Makes 6 to 8 servings.

VEGETABLES & SIDE DISHES

Nutritionists urge us to eat more vegetables and grains to obtain needed vitamins and minerals. For variety in taste, texture and color, vegetables can be added to most dishes. Serve contrasting varieties, for example red cabbage and baby carrots, or broccoli spears and sliced tomatoes.

Vegetables are at their best when freshly picked. Use your home-grown vegetables if possible or purchase them close to the time of preparation. Buy perishable fresh vegetables in season when prices are reasonable. Damaged vegetables are not a bargain. Buy those that are free from bruises, skin punctures and decay.

Old-Fashioned Vegetable Platter can be served as a side or main dish. FREEZER CHEESE-SAUCE MIX adds the necessary protein to make it a complete meal. Most vegetables are enhanced by adding a cheese sauce.

Those who like Italian cooking will enjoy Eggplant Parmesan and Green Peppers Mediterranean-Style, both made with ITALIAN-STYLE MEAT MIX. Zucchini Casserole complements roast chicken, steak or chops. For a change, serve this instead of potatoes.

MOLASSES-BAKED BEANS

Wonderful as a main dish or as an accompaniment for ribs, steak or hamburgers.

1/2 lb. bacon, diced

1 cup chopped onions

1 cup chopped celery

4 cups NAVY BEAN MIX, page 48, thawed

1/2 cup molasses

1/4 cup brown sugar, packed

1 tablespoon Worcestershire sauce

2 tablespoons ketchup

1 tablespoon prepared mustard

2 tablespoons apple-cider vinegar

Preheat oven to 300F (150C). In a large skillet, fry bacon until almost crisp. Drain and discard all but 1 tablespoon of drippings from skillet. Put bacon in a 2-quart casserole dish with a lid. Set aside. Sauté the onions and celery in the