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

remaining bacon drippings until lightly browned.

In casserole dish combine bacon, sautéed vegetables, NAVY BEAN MIX, molasses, brown sugar, Worcestershire sauce, ketchup, mustard and vinegar. Stir together well. Cover and cook in preheated oven for about 2 hours, until moisture is absorbed. Makes 6 to 8 servings.

CAULIFLOWER FRITTERS IN CHEESE SAUCE

Fresh green beans, zucchini slices and spinach are also excellent dipped in this batter and fried.

1 medium cauliflower

1/2 teaspoon salt

1-1/2 cups FREEZER CHEESE-SAUCE MIX, page 54, thawed

3 eggs, separated

1/4 teaspoon salt

Vegetable oil for frying

Dip flowerets in egg batter. Fry in hot oil. Drain on paper towels

Break cauliflower into flowerets. In a saucepan, cover flowerets with water. Add 1/2 teaspoon salt. Cook uncovered until crisp-tender, about 10 minutes. Remove from heat; drain well. In a saucepan, heat FREEZER CHEESE-SAUCE MIX over low heat. Do not boil. Keep warm.

In a large bowl, beat egg whites until stiff; set aside. In a another bowl, beat egg yolks until thickened. Beat in 1/4 teaspoon salt. Fold beaten egg yolks into egg whites; set aside. Pour oil about 3/4-inch deep in a skillet. Heat to 375F (190C).

Dip slightly cooled cauliflowerets into egg mixture, turning with a fork to coat all sides. Using a slotted spoon or 2 forks, carefully lower flowerets into hot oil. Cook 4 or 5 pieces at a time, turning until browned, about 1 minute. Drain on paper towels. Arrange on a platter. Drizzle with warmed FREEZER CHEESE-SAUCE MIX. Serve immediately. Makes 6 servings.

We’ve made this into a dinner casserole by adding 1 cup cooked chicken and 1/2 cup frozen peas before baking.

POTATOES AU GRATIN

This week-day favorite disappears quickly at our homes.

1/2 cup WHITE SAUCE MIX, page 63

1 cup cool water

1-2/3 cup Chicken Gravy, page 62, or 1 (10.75-oz.) can condensed cream of chicken soup

1 cup shredded Cheddar cheese (4 oz.)

4 cups cooked, pared and cubed potatoes

3 tablespoons chopped fresh parsley or 1 tablespoon parsley flakes

Preheat oven to 350F (175C). Butter a 2-quart casserole. Combine WHITE SAUCE MIX and cool water in a small saucepan. Cook over low heat 3 to 5 minutes, stirring constantly, until thick and smooth. In a medium bowl, combine white sauce, Chicken Gravy or cream of chicken soup and cheese.

Put cooked potatoes in casserole dish. Pour cheese mixture over. Stir gently to coat potatoes. Sprinkle parsley on top. Bake 20 to 30 minutes, until sides are bubbly and cheese is melted. Makes 6 servings.

FAT-FREE REFRIED BEANS

Once you have tasted the flavor of your own refried beans, you’ll never want to use the canned variety again.

4 cups PINTO BEAN MIX, page 49, thawed

1/4 cup green-chile salsa

Spray a medium skillet with non-stick vegetable cooking spray. Drain any excess liquid from the PINTO BEAN MIX and mash with fork or in a food processor until partially smooth.

Pour mashed-bean mixture into heated skillet and stir until heated through. Top with green-chile salsa. Makes 4 to 6 servings.

If you aren’t concerned about additional fat, these are great topped with shredded Cheddar or Monterey Jack cheese.

ZUCCHINI CASSEROLE

Another way to use the bounty from your garden. A combination that’s sure to please.

4 medium zucchini, sliced 1/2-inch thick

3/4 cup pared and sliced carrots

Water, salted

1/2 cup chopped onion

6 tablespoons butter or margarine

2-1/4 cups HERBED STUFFING MIX, page 33

1-2/3 cups Chicken Gravy, page 62, or 1 (10.75-oz.) can condensed cream of chicken soup

1/2 cup dairy sour cream

Variation

Chicken-Zucchini Casserole—Add 1 package CHICKEN MIX, page 39, or 2 cups cooked, diced chicken.

In a saucepan, put zucchini and carrots in boiling, salted water to cover. Cover pan and simmer 15 minutes, until vegetables are tender. Drain.

In a saucepan, sauté onion in 4 tablespoons of the butter or margarine until tender. Stir in 1-1/2 cups of the HERBED STUFFING MIX, Chicken Gravy and sour cream. Gently stir in vegetables. Preheat oven to 350F (175C). Lightly butter a 1-1/2-quart casserole. Put mixture into casserole. Melt remaining butter or margarine in a saucepan. Add remaining HERBED STUFFING MIX to butter or margarine. Toss gently and sprinkle over casserole. Bake 30 to 40 minutes. Makes 6 to 8 servings.

During the zucchini season we all serve this frequently.

Zucchini Casserole

OLD-FASHIONED VEGETABLE PLATTER

Ready for a meatless meal? Zucchini, cocozelle, pattypan, crookneck and straightneck are all types of summer squash.

1 lb. broccoli

1 medium cauliflower

1/4 lb. Brussels sprouts, if desired

4 large carrots

1/2 lb. summer squash

1/2 lb. fresh mushrooms

2 ears of corn, husked

Salt and pepper to taste

1-1/2 cups FREEZER CHEESE-SAUCE MIX, page 54, thawed

Cut broccoli and cauliflower into flowerets; set aside. Trim Brussels sprouts. Rinse; set aside. Peel carrots and cut in 1/4-inch slices; set aside. Rinse summer squash; trim ends and cut in 1/2-inch slices; set aside. Rinse mushrooms. Peel, if desired; set aside. Rinse corn. Break ears of corn in half or thirds; set aside.

Pour water about 1-1/2 inches deep in a large pot or Dutch oven. Insert steamer basket. Place broccoli, cauliflower, Brussels sprouts and carrots in steamer basket. Cover; bring water to a boil. Steam 15 minutes. Add squash, mushrooms and corn. Steam 10 minutes longer until vegetables are crisp-tender.

In a saucepan, warm FREEZER CHEESE-SAUCE MIX over low heat; do not boil. Arrange cooked vegetables on a large platter. Season to taste with salt and pepper. Top with warmed cheese sauce. Makes 3 to 4 main-dish or 6 side-dish servings.

GREEN PEPPERS MEDITERRANEAN-STYLE

An exceptional side dish, serve this with broiled fish.

2 tablespoons vegetable oil

4 large green peppers, cut in thin strips

1/2 teaspoon onion salt

1/4 teaspoon pepper

2 cups sliced fresh mushrooms

1/2 cup ITALIAN-STYLE MEAT MIX, page 42, thawed

Heat oil in a large skillet. Add green pepper strips, onion salt and pepper. Stirring occasionally, sauté over medium-high heat until peppers are crisp-tender, about 3 minutes. Stir in mushrooms and ITALIAN-STYLE MEAT MIX. Simmer over low heat until heated through, 10 to 15 minutes. Makes 6 to 8 servings.

Whip 4