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

instead of baking.

4 cups cooked rice

3 cups PINTO BEAN MIX, page 49, thawed

1 cup mild green-chile salsa

2 cups Monterey Jack or Colby cheese

1/2 cup chopped onion

1 green pepper, diced

1 large tomato, diced

Sour cream, garnish

Guacamole, page 174, or sliced avocado, garnish

Preheat oven to 350F (175C). In a 2-quart casserole dish, layer cooked rice and PINTO BEAN MIX. Spread green-chile salsa over the top and sprinkle with cheese.

Bake in preheated oven 20 to 30 minutes or until heated through and cheese is melted. Sprinkle onion, green pepper and tomato on top.

Garnish with sour cream and Guacamole or avocado just before serving. Makes 6 to 8 servings.

You can tell if the filling is set by shaking the pie with a gentle back and forth motion.

SPANISH CHEESE PIE

A quiche with a Spanish flavor.

Single Freezer Pie Crust, unbaked, page 309

6 oz. (1-1/2 cups) shredded Monterey Jack cheese

1 (4-oz.) can diced or chopped green chiles

4 oz. (1 cup) shredded Cheddar cheese

4 eggs

1-1/2 cups half-and-half

1/4 cup sliced pimiento-stuffed olives, if desired

1/4 teaspoon salt

1/8 teaspoon ground cumin

Prepare pie crust in a 9-inch pie plate; set aside. Preheat oven to 350F (175C). Sprinkle Monterey Jack cheese in bottom of unbaked crust. Top with green chiles and 1/2 cup Cheddar cheese.

In a medium bowl, beat eggs thoroughly. Stir in half-and-half, olives, salt and cumin. Pour over cheese in pie crust. Top with remaining 1/2 cup Cheddar cheese. Bake 50 to 60 minutes until set. Makes 4 to 6 servings.

SCALLOP CASSEROLE

For a festive look, bake our delicacy in scallop shells.

1 cup chopped onion

1 tablespoon butter or margarine

1/2 cup water

1/2 teaspoon salt

1 lb. frozen scallops, thawed

4 eggs, slightly beaten

2 cups HERBED STUFFING MIX, page 33

4 slices Gouda or Colby cheese

Preheat oven to 350F (175C). In a medium saucepan, sauté onion in butter or margarine until tender. Add water and salt. Bring to a boil and add scallops. Cook 5 minutes over medium-high heat. Lightly butter a 2-quart casserole or baking dish.

Combine eggs and HERBED STUFFING MIX in casserole. Stir in scallop mixture. Bake 25 to 30 minutes. Remove from oven. Top with cheese slices. Return to oven just long enough to melt cheese. Makes 4 servings.

For a less-expensive dish substitute frozen cooked shrimp or imitation crab for the fresh shrimp.

SHRIMP & VEGETABLE STIR-FRY

A beautiful combination of colors and textures.

About 1-1/4 lb. broccoli

4 tablespoons vegetable oil

1 medium onion, thinly sliced

1/4 lb. fresh mushrooms, thinly sliced

2 tablespoons vegetable oil

3/4 lb. fresh shrimp, shelled, deveined

1-1/2 cups ORIENTAL STIR-FRY MIX, page 65

2 cups fresh bean sprouts

3 cups hot cooked rice

Cut broccoli stems into pieces. Cut flowerets into 3/4-inch pieces; set aside. In a large skillet or wok, heat 4 tablespoons oil over medium heat. Add cut broccoli stems, sliced onion and sliced mushrooms. Cook and stir until stems are crisp-tender, 5 to 7 minutes. Add 2 tablespoons oil.

When oil is hot, add shrimp and broccoli flowerets. Cook and stir 5 to 7 minutes longer. Add ORIENTAL STIR-FRY MIX. Stir gently until mixture thickens slightly. Gently stir in bean sprouts; cook 1 minute longer. To serve, spoon hot mixture over cooked rice. Makes 4 to 6 servings.

Add 1 cup dairy sour cream for a stroganoff-style dish.

SWEDISH MEATBALLS

Nevada serves these over one of the herb-flavored pastas, such as lemon-pepper or spinach.

1 cup WHITE SAUCE MIX, page 63

2 cups beef broth

1 cup finely chopped fresh mushrooms

1/8 teaspoon ground nutmeg

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

1 (12-oz.) pkg. extra-wide egg noodles

In a large saucepan combine WHITE SAUCE MIX and beef broth. Cook over medium heat, stirring constantly, until mixture thickens. Add mushrooms and nutmeg. Stir in MEATBALL MIX and continue cooking until heated through.

While mixture is cooking, prepare noodles according to package directions. Serve mixture over hot, drained noodles. Makes about 4 to 6 servings.

TUNA-CHEESE SWIRLS

A treat for your eyes as well as your mouth.

1 (12.5-oz.) can light tuna, drained

1 cup frozen peas

1-1/4 cups CHICKEN BROTH, page 39

1/2 cup cooked rice

1-1/2 cups QUICK MIX, page 21

1/3 cup milk or water

3 oz. (3/4 cup) shredded Cheddar or Fontina cheese

Preheat oven to 425F (220C). Butter a 1-1/2-quart casserole. Combine tuna, peas, broth and rice in a medium bowl. Pour into prepared casserole.

In a small bowl, combine QUICK MIX and milk or water. Stir until blended. On a lightly floured surface, knead dough gently 10 times. Roll out to 6” x 10”, about 1/4 inch thick. Sprinkle with cheese and roll like a jelly roll. Seal edge. Cut into 1/2-inch slices. Place slices on top of casserole. Bake 15 to 20 minutes, until biscuits are golden brown. Makes 4 to 6 servings

With a little change this becomes a bean tostada. Omit flour tortilla. Fry a corn tortilla ‘til crisp. Top with remaining ingredients.

WHOLE-BEAN VEGGIE BURROS

We developed this recipe after a visit to our favorite Mexican restaurant.

6 flour tortillas

3 cups PINTO BEAN MIX, page 49, thawed

6 strips roasted green chiles

1 avocado, cut into 12 wedges

Shredded Cheddar cheese

Shredded lettuce, garnish

Green-chile salsa, garnish

Heat flour tortillas in microwave until soft. In a medium saucepan heat PINTO BEAN MIX until heated through.

Using a slotted spoon, place about 1/2 cup of bean mix on top of heated tortilla. Top with a strip of green chile, 2 wedges of avocado and shredded cheese. Serve on bed of shredded lettuce. Top with salsa. Makes 6 servings.

BROCCOLI & HAM ROLLS

An easy, delicious dish that is great for entertaining

2 lb. fresh broccoli spears, or 2 (1-lb.) pkgs. frozen broccoli spears

1/2 cup WHITE SAUCE MIX, page 63

1 cup cool water

1-1/2 teaspoons fresh basil or 1/2 teaspoon dried basil leaves

Dash of pepper 2 tablespoons butter or margarine

2 medium onions, cut and separated into rings

6 slices Swiss cheese

6 (1/4-inch) slices of lean ham

A no-fuss treat. Make these early in the day and heat just before serving,

Cook broccoli until crisp-tender or prepare frozen broccoli according to package directions; set