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

in prepared pan. Bake for 1 hour or until done. Prepare Tangy Topper Sauce while meat loaf is cooking. Spread Tangy Topper Sauce over meat loaf during the last 5 to 7 minutes of baking. Makes about 6 servings.

Tangy Topper Sauce

In a small bowl, combine all ingredients.

Shape mixture into balls and place in muffin cups.

STUFFED GREEN PEPPERS

Satisfy your appetite with an old favorite.

2 large green bell peppers

1 (8-oz.) can tomato sauce

1/4 cup water

1/4 teaspoon salt

1/8 teaspoon chili powder

1 pkg. MEAT LOAF MIX, page 43, thawed

1/2 cup instant rice, uncooked

Cherry tomatoes for garnish, if desired

In a saucepan, bring 2 quarts water to a rapid boil. Cut peppers in half lengthwise; remove membranes and seeds. With tongs place peppers in boiling water. Simmer 3 minutes. Remove peppers and discard water. Drain peppers, cut-side down on paper towels.

In a small bowl, combine tomato sauce, water, salt and chili powder; set aside. Preheat oven to 350F (175C).

Lightly grease a 9-inch-square baking dish. In a bowl combine MEAT LOAF MIX and rice. Fill peppers with rice mixture. Arrange peppers in prepared dish. Top with tomato mixture. Bake 40 minutes until rice is puffed and tender. Garnish with cherry tomatoes, if desired. Makes 4 peppers.

1. Cut in half lengthwise; remove membranes & seeds. Simmer 5 min.

2. Stuff peppers with meat mixture. Pour sauce over and bake.

RANCHER’S SLOPPY JOES

Feed a hungry crowd in minutes!

2 cups MEAT SAUCE MIX, page 45, thawed

1/4 cup brown sugar, packed

2 tablespoons vinegar

1/2 cup ketchup

1 tablespoon mustard

6 hamburger buns

CHILI CON CARNE

Easy as one, two, three. Warms you from the inside out.

2 cups MEAT SAUCE MIX, page 45, thawed, or MEXICAN MEAT MIX, page 46

2 cups cooked red kidney beans

1-1/2 teaspoons chili powder, more if desired

In a medium saucepan, combine MEAT SAUCE MIX, brown sugar, vinegar, ketchup and mustard. Cover and cook over medium heat about 10 minutes, until heated through. Serve over hamburger buns. Makes 6 servings.

Combine ingredients in a medium saucepan. Cover and cook over medium heat about 15 minutes, until heated through. Makes 6 servings.

HAMBURGER-NOODLE SKILLET

For variety buy whole wheat or vegetable-flavored noodles.

2 cups MEAT SAUCE MIX, page 45, thawed

2 cups cooked noodles

2 cups cooked mixed vegetables, with liquid

1 (8-oz.) can seasoned tomato sauce

2 oz. (1/2 cup) shredded Cheddar cheese

1 teaspoon chopped parsley

In a medium skillet, combine MEAT SAUCE MIX, cooked noodles, cooked mixed vegetables and tomato sauce. Cover and cook about 10 to 15 minutes, stirring occasionally, until heated through.

Sprinkle shredded cheese and parsley on top. Do not stir. Cover and heat long enough to melt cheese. Serve from skillet. Makes 5 to 6 servings.

HAMBURGER TRIO SKILLET

What could be easier?

2 cups MEAT SAUCE MIX, page 45, thawed

2 cups cooked rice

1 (17-oz.) can whole-kernel corn

1/4 teaspoon thyme

1/2 cup chopped green pepper

Combine all ingredients in a medium skillet. Cover and cook about 10 to 15 minutes, until heated through. Serve from skillet. Makes 4 to 6 servings.

MAIN DISHES - OTHER

This chapter contains a variety of main dishes for any occasion. Whether you’re planning a dinner party for later in the week or just got home from work with no idea what to cook for supper, chances are you will be able to find inspiration among your supply of mixes.

If your freezer contains CUBED PORK MIX, you’re on the way to Pork Chow Mein or Sweet & Sour Pork. For company fare, Stuffed Pork Chops are a cinch when you have HERBED STUFFING MIX and BEEF GRAVY MIX on hand.

Dry Mixes can be used in many ways—QUICK MIX in Self-Crust Cheese Tart, BUTTERMILK PANCAKE & WAFFLE MIX in Monte Cristo Sandwiches or CORN BREAD MIX to treat the kids to Corn Dogs.

You will also find seafood recipes in this chapter—Crunchy Fish Bake, Scallop Casserole and Shrimp & Vegetable Stir-Fry.

Convenience cooking with mixes would not be complete without stir-frying. It is quick and it is healthy. Keep a supply of ORIENTAL STIR-FRY MIX in your refrigerator to make it even easier. If you do not have a wok, use a heavy skillet. Prepare all of the ingredients before heating the oil because there won’t be time once you begin cooking. The vegetables should be cooked just until crisp-tender, releasing their flavor while maintaining their bright color and texture.

Our new PINTO BEAN MIX was the inspiration for South of the Border Vegetarian Bake. You can substitute yogurt for the sour cream called for in the recipe. The combination of beans and rice make this a complete-protein dish.

MONTE CRISTO SANDWICHES

Make lunch memorable by giving special treatment to ham-andcheese sandwiches.

12 slices white bread

Mayonnaise

12 thin slices natural Swiss cheese

6 thin slices baked ham

6 thin slices roast turkey

2 eggs, beaten

1 cup milk

1 cup BUTTERMILK PANCAKE & WAFFLE MIX, page 25

Butter for griddle

Powdered sugar, for garnish

Currant jelly, for garnish

Variations

Omit turkey slices and use

12 slices of ham.

Omit turkey and use chicken

Omit turkey and ham slices; use thinly sliced fresh mushrooms and zucchini.

Preheat griddle to 350F (175C). Spread mayonnaise on 1 side of each slice of bread. Assemble each sandwich, using 2 slices of Swiss cheese, 1 slice ham and 1 slice turkey. Trim crusts with knife, making the edges even. Cut sandwiches in half. Set aside.

Combine eggs and milk in a shallow dish. Add BUTTERMILK PANCAKE & WAFFLE MIX. Butter griddle. Dip each sandwich into the batter. Grill 3 to 4 minutes, until browned on both sides and cheese begins to melt. Lightly sprinkle with powdered sugar and currant jelly. Makes 6 sandwiches.

Monte Cristo Sandwiches

SOUTH OF THE BORDER VEGETARIAN BAKE

We like to include meatless meals every week and this one has a Mexican flair. In a hurry? Just pop it into the microwave to heat