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

MEAT MIX, page 42, thawed

2 tablespoons butter or margarine

1 cup fresh mushrooms, thinly sliced

1 small fresh zucchini, thinly sliced

6 to 8 French rolls or onion rolls, split

1/4 cup grated Romano cheese

In a medium saucepan, bring ITALIAN-STYLE MEAT MIX to a boil, about 10 minutes. In a small skillet, melt butter or margarine. Add mushrooms and zucchini; sauté until tender, about 2 minutes.

Spoon meat mixture evenly on bottom of rolls. Spoon sautéed vegetable mixture evenly over meat mixture. Sprinkle evenly with cheese. Cover with tops of rolls. Makes 6 to 8 servings.

EGGPLANT PARMESAN

Layers of goodness fill a tasty casserole. Fortunately, eggplant is available most of the year.

Oil for frying

1 medium eggplant, unpeeled

2 eggs, slightly beaten

2 tablespoons cold water

1-1/2 cups fine breadcrumbs

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

1/2 cup grated Parmesan or Romano cheese

2 (6-oz.) pkgs. sliced mozzarella cheese

Preheat oven to 375F (190C). Pour small amount of oil in a large skillet. Cut eggplant into 15 slices about 1/4 inch thick; set aside. In a shallow dish or pie plate, beat eggs and water to combine; set aside. Pour breadcrumbs into another shallow dish or pie plate. Dip eggplant into egg mixture, then into breadcrumbs. Brown eggplant slices in hot oil, turning once, until tender when pierced with a fork. Add oil, if needed.

Butter a 2-quart casserole dish. Arrange 5 eggplant slices over bottom of dish, overlapping if necessary. Top with about 1/3 of the ITALIAN-STYLE MEAT MIX, 1/3 of the grated Parmesan or Romano cheese and 1/3 of the mozzarella cheese slices. Repeat, making 2 more layers. Bake uncovered 30 to 40 minutes. Makes 6 servings.

To prepare ahead, refrigerate the casserole overnight, then bake it about 45 minutes at 375F (1906).

SPAGHETTI CASSEROLE

Baked spaghetti is a favorite at the Harwards’ house. They prepare 3 casseroles at a time and freeze the other 2 for later use.

1 (12-oz.) pkg. spaghetti

Water, lightly salted

1 tablespoon sugar

12 oz. (3 cups) shredded Cheddar cheese

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

1/2 cup sliced fresh mushrooms

1 (10.5-oz.) can tomato soup

2 cups ITALIAN COOKING SAUCE MIX, page 41

Preheat oven to 300F (150C). Butter a 2-1/2- to 3-quart casserole. Cook spaghetti in lightly salted water according to package directions.

Put half of cooked spaghetti in bottom of prepared casserole. Sprinkle with half the sugar, half the cheese, half the GROUND-MEAT MIX, half the cheese, then half the mushrooms. Repeat layers. In a small bowl, combine tomato soup and ITALIAN COOKING SAUCE MIX. Pour over casserole. Cover. Bake 1-1/2 hours or until heated through. Makes about 6 servings.

SPAGHETTI ROYALE

Simply delicious. Add a tossed salad, Italian bread, a fantastic dessert and surprise unexpected company with this 30-minute dinner fit for a king.

4 cups ITALIAN-STYLE MEAT MIX, page 42, thawed

1 (12-oz.) pkg. spaghetti, cooked, drained

Grated Romano or Parmesan cheese

Chopped fresh basil or parsley

In a saucepan, simmer ITALIAN-STYLE MEAT MIX over low heat until hot, about 15 to 20 minutes. Pour cooked spaghetti onto a large platter. Spoon sauce over spaghetti. Sprinkle with cheese and basil or parsley. Makes 4 to 6 servings.

Spaghetti Royale

STUFFED MANICOTTI SHELLS

For special company or your special family.

12 manicotti shells

Water, salted slightly

2 cups ricotta cheese

1 egg, beaten

1/4 cup grated Romano cheese

3 tablespoons fresh chopped parsley or 1 tablespoon parsley flakes

4 cups ITALIAN COOKING SAUCE MIX, page 41, thawed

Romano and Parmesan cheese, for garnish

Cook manicotti shells in boiling salted water according to package directions. In a medium bowl, combine ricotta cheese, egg, Romano cheese and parsley. Blend well. Stuff into cooked manicotti shells.

Preheat oven to 350F (175C). Place 1 cup of the ITALIAN COOKING SAUCE MIX in bottom of a 13” x 9” baking dish. Place stuffed manicotti shells on top of sauce. Pour remaining sauce over top of shells. Sprinkle with Romano and Parmesan cheese, for garnish. Cover with foil and bake 30 minutes, until heated through. Makes 6 servings.

MEATBALL STEW

Who said meatballs were only for spaghetti? Enjoy a baked stew.

1/4 cup water

2 tablespoons all-purpose flour

1 beef bouillon cube

1 (1-lb.) can tomatoes

1 container MEATBALL MIX, page 44, thawed (about 20 meatballs)

2 cups pared and sliced carrots

2 onions, quartered

1 cup sliced celery

1 cup peeled and cubed potatoes

Preheat oven to 350F (175C). In a medium saucepan, combine water, flour and bouillon. Stir until well-blended. Add tomatoes and cook about 5 minutes, until mixture thickens and boils, stirring constantly.

Add MEATBALL MIX, carrots, onions, celery and potatoes. Cover and simmer 15 minutes. Pour into a 3-quart casserole. Cover and bake 1-1/2 hours. Makes 6 to 8 servings.

SWEET & SOUR MEATBALLS

A tangy sauce transforms meatballs into a special dish!

1 tablespoon vegetable oil

1 cup fresh pineapple chunks or 1 (10-oz.) can pineapple chunks, drained, reserve juice

2 tablespoons cornstarch

1 tablespoon soy sauce

3 tablespoons vinegar

6 tablespoons water

1/2 cup brown sugar, packed

1 container MEATBALL MIX, page 44, thawed (about 20 meatballs)

1 large green pepper, sliced

About 4 cups cooked rice

In a large skillet, combine oil and reserved pineapple juice, adding water if necessary to make 1 cup. In a small bowl, combine cornstarch, soy sauce, vinegar, water and brown sugar. Stir into juice mixture. Cook over medium heat 5 to 7 minutes until thick, stirring constantly. Add MEATBALL MIX, pineapple chunks and green pepper. Simmer 20 minutes until heated through. Serve over hot cooked rice. Makes 6 servings.

MEAT LOAF WITH TANGY TOPPER SAUCE

You’ll be amazed at the difference the sauce makes.

1 pkg. MEAT LOAF MIX, page 43, thawed

Tangy Topper Sauce, below

Tangy Topper Sauce

1/4 cup ketchup

3 tablespoons brown sugar, firmly packed

1 tablespoon prepared mustard

1/2 teaspoon nutmeg

Variation

Meat Loaf Tarts—Lightly grease muffin pan. Shape MEAT LOAF MIX into 12 equal portions. Place each in a muffin cup. Spread on Tangy Topper Sauce and bake at 350F ( 175C) for 35 to 40 minutes until done.

Preheat oven to 350F (175C). Lightly grease one 9” x 5” or one 7” x 3” loaf pan. Put MEAT LOAF MIX