Author: Karine Eliason

Book online «Make-A-Mix by Karine Eliason (a book to read .txt) 📗». Author Karine Eliason

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cheese

Preheat oven to 350F (175C). Lightly butter a 1-1/2-quart casserole. Layer casserole with MEAT SAUCE MIX, green beans and mashed potatoes. Sprinkle shredded cheese on top. Bake 25 to 30 minutes, until bubbly. Makes 4 servings.

If possible serve this in a clear-glass casserole and show off the distinctive three layers.

WINTRY-DAY CHILI

A favorite to take on camping trips or “snow picnics.”

1 lb. lean ground beef

1 medium green bell pepper, chopped

1 (14.5-oz.) can tomatoes, crushed

1 (8-oz.) can tomato sauce

4 teaspoons chili powder

1 teaspoon ground cumin

2 teaspoons steak sauce

1 teaspoon Worcestershire sauce

1 teaspoon dried oregano leaves, crushed

1 teaspoon seasoning salt

4 cups PINTO BEAN MIX, page 49, thawed

In a large pot or Dutch oven, brown ground beef. Drain. Add green pepper, tomatoes with juice, tomato sauce, chili powder, cumin, steak sauce, Worcestershire sauce, oregano leaves, seasoning salt and PINTO BEAN MIX. Stir to combine thoroughly. Simmer over low heat to blend flavors, about 30 to 45 minutes. Makes 6 servings.

DEEP-DISH POT PIE

A hearty one-dish meal hides under a tender crust.

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

Single Freezer Pie Crust, unbaked, page 309

1 egg

1 tablespoon vegetable oil

Preheat oven to 425F (220C). Turn FIVE-WAY BEEF MIX into an 8- or 9-inch-square baking dish or a 2-1/2-quart casserole dish. Roll out pastry to a 10-inch square or to fit casserole dish. Place pastry over dish. Trim, letting dough extend 1/2 inch beyond edge of dish. Fold edge under; flute. Cut slits in crust to let steam escape. In a bowl, beat egg and oil with a fork or a whisk. Brush evenly on crust with a pastry brush, covering entire crust. Bake 45 to 60 minutes in preheated oven until deep golden brown. Makes 4 to 6 servings.

To freeze unbaked pie: Wrap airtight in heavy-duty freezer wrap or heavy-duty foil. Store in freezer. Use within 6 months. Thaw frozen pie in refrigerator 24 hours before baking.

SLUMGULLION

An old favorite. Serve this quick combination when time is short.

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

1 (12-oz.) can whole-kernel corn, drained

2 (8-oz.) cans tomato sauce

1 tablespoon chopped fresh parsley

1 (6-oz.) pkg. noodles, cooked, drained

In a medium skillet, combine ALL-PURPOSE GROUND-MEAT MIX, corn and tomato sauce. Stirring occasionally, simmer over medium heat about 15 minutes.

Stir parsley into noodles. Spoon meat mixture over noodles or stir noodles into meat mixture. Makes 6 servings.

MAIN DISHES - CHICKEN

Chicken is enjoying an all-time high in popularity, and you can never have too many recipes.

The secret to make-a-mix cooking is planning ahead. Prepare several mixes when you have the time, then use them when you’re in a hurry. Store CHICKEN MIX in 1-pint containers and you will have the basis for Sweet & Sour Chicken, Mexican Chicken Bake, Chicken Burgers and three other dishes. An additional benefit is that you will also have made 6 pints of broth for future use.

Save money by making your own HERBED STUFFING MIX, CRISPY COATING MIX and CHICKEN GRAVY MIX. Then impress your family with Chicken Strata, Chicken & Ham Foldovers, Crunchy-Crust Chicken or Chicken Breasts en Croûte. They’ll think you slaved over that hot stove all day!

White Chili, one of our new recipes, reflects today’s interest in a healthy diet. We combine cooked navy beans and chicken with the Southwestern flavors of cumin and oregano.

Give Chicken Cacciatore a different look by serving it over strands of spaghetti squash. The colors are great together.

CHICKEN BREASTS EN CROÛTE

Succulent chicken with a delicate filling.

2 tablespoons vegetable oil

6 chicken breast halves, skinned, boned

1 tablespoon fresh parsley or chervil leaves

Salt and pepper to taste

1 (3-oz.) pkg. cream cheese with chives

1 (6-pack) box frozen patty shells, slightly thawed

Chicken Gravy, page 62

Paprika, for garnish

Save time by buying boneless, skinned chicken breasts.

Preheat oven to 400F (205C). Heat oil in a skillet. Add chicken. Sear over high heat 3 to 4 minutes, turning once. Stir in parsley or chervil, salt and pepper to taste. Remove chicken from pan; cool slightly. Cut cream cheese into 6 pieces. Insert 1 piece into underside indentation of each half chicken breast.

Between 2 sheets of waxed paper, roll out each patty shell to an 8-inch circle. Wrap each breast in 1 pastry circle. Pinch edges together to seal. Place wrapped breasts, seam-side down, on an ungreased baking sheet.

Bake 35 to 40 minutes until golden brown. Place baked chicken on a platter. Top with Chicken Gravy. Sprinkle with paprika, if desired. Makes 6 servings.

CHICKEN BURGERS

One, two, three ingredients and lunch is ready.

2 cups CHICKEN MIX, page 39, thawed

1 cup barbecue sauce

8 hamburger buns

CHICKEN CACCIATORE

Guaranteed moist and tender.

Vegetable oil for frying

1/2 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

1 (4-lb.) fryer chicken, cut up

4 cups ITALIAN COOKING SAUCE MIX, page 41, thawed

Combine CHICKEN MIX and barbecue sauce in a medium saucepan. Cook over medium heat about 10 minutes, until heated through. Serve over hamburger buns. Makes 8 burgers.

Preheat oven to 350F (175C). Heat oil in a skillet. Combine flour, salt and pepper in a plastic bag. Add chicken pieces and shake to coat with mixture. Brown chicken in hot oil until golden brown. Put chicken in a 13” x 9” baking dish. Pour ITALIAN COOKING SAUCE MIX over chicken. Cover with foil. Bake about 1 hour, until chicken is tender. Makes 4 to 6 servings.

We’ve served this over a mound of cooked spaghetti squash. The colors are great together.

CLUB CHICKEN CASSEROLE

You’ll proudly serve this appetizing dish.

2 cups CHICKEN BROTH, page 39, thawed

1 cup uncooked long-grain rice

3 tablespoons butter or margarine

3 tablespoons all-purpose flour

1-1/2 teaspoons salt

1-2/3 cups evaporated milk

2 cups CHICKEN MIX, page 39, thawed

1 (10-oz.) pkg. frozen chopped broccoli, cooked and drained

4 oz. fresh mushrooms, sliced