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

aside. In a saucepan, combine WHITE SAUCE MIX, water, basil and pepper. Cook over low heat until smooth, stirring constantly.

In a saucepan, melt butter or margarine. Sauté onion rings until tender. Stir into WHITE SAUCE mixture. Set aside and keep warm.

Preheat oven to 350F (175C). Spray a 13” x 9” baking dish with vegetable cooking spray. Place a slice of cheese on top of each ham slice. Place two broccoli spears on cheese (flowerettes extending beyond side edges), roll up and secure with a wooden pick.

Place rolls in baking dish, seam-side down. Do not cover. Bake about 25 minutes until heated. Place rolls on serving plate and top with onion sauce. Serve immediately. Makes 6 servings.

BAKED PORK CHOPS

A crisp coating helps to keep these chops tender and juicy. Serve with broccoli, stewed apricots and coleslaw.

2-1/2 tablespoons butter or margarine

2-1/2 tablespoons vegetable oil

1-1/2 cups CRISP COATING MIX, page 31

2 eggs

1 tablespoon milk

6 pork chops, shoulder cut, 3/4-inch thick, trimmed

Preheat oven to 400F (205C). Combine butter or margarine and oil on large baking sheet with raised edges. Place in preheating oven until mixture melts.

Pour CRISP COATING MIX into a large plastic food bag; set aside. In a shallow bowl, beat eggs and milk until blended. Rinse pork chops; pat dry with paper towels. Dip each chop in egg mixture; drain briefly.

Place 1 chop at a time in plastic bag, shaking until coated. Arrange on baking sheet, turning to coat with oil mixture. Bake 30 minutes in preheated oven until golden brown and crispy, turning once. Makes 4 to 6 servings.

STUFFED PORK CHOPS

Team these chops with Brussels sprouts and pickled beets.

4 pork chops (double-thick), 1 to 1-1/2 inches thick

1/4 cup raisins

Supper Stuffing, page 125

1/2 cup BEEF GRAVY MIX, page 61

Preheat oven to 350F (175C). Butter a 9-inch-square baking dish; set aside. Cut pockets in sides of pork chops, 3 inches wide and 2-1/2 inches deep.

Stir raisins into Supper Stuffing. Spoon 3 to 4 tablespoons stuffing into each pocket. Spoon remaining stuffing into bottom of prepared baking dish. Spoon BEEF GRAVY MIX evenly over all sides of stuffed pork chops.

Place coated chops on stuffing. Cover with foil. Bake about 1-1/2 hours in preheated oven until well-browned. Makes 4 servings.

1. Using a sharp knife, cut large pockets inside of each pork chop.

2. Stuff pockets. Place on stuffing in baking pan.

PORK CHOW MEIN

Fried rice is a nice accompaniment to this recipe.

2 cups CUBED PORK MIX, page 47, thawed

1-1/2 cups water

3 tablespoons soy sauce

4 tablespoons oil or margarine

4 to 5 celery stalks, sliced diagonally 1/4 inch thick

1 cup thinly sliced fresh mushrooms

1 (8-oz.) can water chestnuts, drained, thinly sliced

2 cups fresh bean sprouts

4 green onions, thinly sliced

1 (9.5-oz.) can chow-mein noodles

In a saucepan, combine CUBED PORK MIX, water and soy sauce. Simmer over low heat about 5 minutes.

In a medium skillet, heat oil or margarine. Add celery, sauté until crisp-tender, about 10 minutes. Add fresh mushrooms and water chestnuts. Sauté 2 minutes, stirring occasionally. Stir into pork mixture. Stir occasionally over medium heat 5 minutes.

Gently stir in bean sprouts and green onion slices. Simmer 1 minute longer. Serve over chow-mein noodles. Makes about 6 servings.

SWEET & SOUR PORK

Serve this tangy sweet-and-sour sauce over rice, noodles or spaghetti squash.

2 cups fresh pineapple chunks or 1 (20-oz.) can pineapple chunks

2 cups CUBED PORK MIX, page 47, thawed

2 tablespoons white vinegar

1 tablespoon soy sauce

1/3 cup brown sugar, firmly packed

1/4 cup ketchup

1 medium green bell pepper, cut in julienne strips

4 cups hot cooked rice

Drain juice from pineapple into a large saucepan. Stir in CUBED PORK MIX, vinegar, soy sauce, brown sugar and ketchup. Stir occasionally over medium heat about 10 minutes.

Stir in drained pineapple chunks and pepper strips. Simmer about 2 minutes until heated through. Serve over hot cooked rice. Makes 4 to 6 servings.

Break out the chopsticks, buy some fortune cookies and have a party.

QUICK CHOW MEIN

Enjoy the fresh flavors of Oriental vegetables.

4 oz. fresh mushrooms, chopped

1 tablespoon grated fresh ginger or 1 teaspoon ground ginger

2 tablespoons soy sauce

2 cups beef broth

2 cups CUBED PORK MIX, page 47, or ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed

2 cups shredded Chinese cabbage

2 cups chopped celery

1/2 lb. fresh bean sprouts

1 (8-oz.) can water chestnuts, drained, sliced

2 tablespoons cornstarch

1/4 cup cold water

4 cups hot cooked rice

2 tablespoons sliced blanched almonds, for garnish

In a large skillet or wok, combine mushrooms, ginger, soy sauce and beef broth. Cover and simmer over medium heat 5 minutes. Add CUBED PORK MIX or GROUND-MEAT MIX, cabbage, celery, bean sprouts and water chestnuts. Simmer until vegetables are hot, about 5 minutes.

Stir cornstarch into cold water to dissolve. Stir into meat mixture. Continue stirring until mixture boils. Cover; simmer over low heat 5 minutes longer. Serve over hot cooked rice. Garnish with sliced almonds.

Makes 4 to 6 servings.

Serve over hot rice. Garnish with sliced almonds.

VEAL PARMIGIANA

Serve this for that special occasion. Your friends will love it.

6 thin veal cutlets

1 egg, slightly beaten

2 to 3 tablespoons milk

3/4 cup seasoned dry breadcrumbs

3/4 cup grated Parmesan cheese

Butter or olive oil for frying

2 cups ITALIAN COOKING SAUCE MIX, page 41, thawed

8 oz. mozzarella cheese, sliced

Pound veal cutlets with wooden mallet or other flat object, until thin. Combine egg and milk in a small bowl. In another small bowl, combine dry breadcrumbs and grated Parmesan cheese. Dip veal into egg mixture, then into breadcrumb mixture. Let veal stand at least 15 minutes before cooking.

Preheat oven to 400F (205C). Heat butter or olive oil in a large skillet. Sauté veal cutlets in butter or oil about 2 minutes on each side until crisp. Put veal into a 13” x 9” baking pan. Pour ITALIAN COOKING SAUCE MIX over top. Place a slice of mozzarella cheese on each cutlet. Bake 10 to