Make-A-Mix by Karine Eliason (a book to read .txt) 📗
- Author: Karine Eliason
Book online «Make-A-Mix by Karine Eliason (a book to read .txt) 📗». Author Karine Eliason
MUESELI OATMEAL MIX
This popular European cereal which originated in Switzerland is showing up on breakfast tables across America.
8 cups quick-cooking oats
1/2 cup brown sugar, packed
2 teaspoons salt
2-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
1-1/2 cups dried apple pieces or raisins
MUESELI OATMEAL MIX makes:
Swiss Porridge, page 228
Combine all ingredients in a large bowl. Stir with a wire whisk until evenly distributed. Pour into a 10-cup container with a tight-fitting lid. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 10 cups MUESELI OATMEAL MIX.
ONION SEASONING MIX
Check your bulk foods or wholesale stores for instant bouillon granules and spices—you’ll save even more on this mix. Use this mix whenever your recipe calls for dry onion soup mix.
4 teaspoons instant beefbouillon granules
8 teaspoons dried minced onion
1 teaspoon onion powder
1/4 teaspoon Bon Appetit Seasoning®
ONION SEASONING MIX makes:
Apricot Chicken, page 169
Baked Beef Brisket, page 127
French Onion Soup Gratiné, page 96
Meat & Potato Pie, page 141
No-Fuss Swiss-Steak Stew, page 134
Onion Pot Roast, page 128
Cut a 6-inch square of heavy-duty foil. Place all ingredients in center of foil. Fold foil to make an airtight package. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes 1 package ONION SEASONING MIX.
Combine 2 tablespoons seasoning mix with 1 cup sour cream to make a tasty dip for chips and vegetables.
TACO SEASONING MIX
This is a hot and spicy mix. If you prefer a milder mix, reduce the red pepper.
2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1/2 teaspoon crushed dried red pepper
1/2 teaspoon instant minced garlic
1/4 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
TACO SEASONING MIX makes:
Taco Supreme, page 175 Soft Chicken Taco, page 176
TACO FILLING
1-1/2 lb. lean ground beef
1/2 cup water
1 pkg. TACO SEASONING MIX, above
Combine all ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes 1 package or about 2 tablespoons TACO SEASONING MIX.
TACO FILLING Brown ground beef in a medium skillet over medium-high heat. Drain excess grease. Add water and TACO SEASONING MIX. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8 to 10 tacos.
DRIED CALICO BEAN SOUP MIX
Substitute garbanzo or another favorite for any of the beans in the mix. Great to have on hand for those cold wintry nights.
2 cups dried pinto beans
2 cups dried kidney beans
2 cups Great Northern beans
2 cups pea or navy beans
2 cups dried black-eyed peas
2 cups lentils or split peas
DRIED CALICO BEAN SOUP MIX makes:
Calico Bean Soup, page 114
In a large bowl, combine all ingredients and mix well to distribute ingredients evenly. Package in 2-cup containers or bags. Label and store in a cool, dry place. Makes about 12 cups DRIED CALICO BEAN SOUP MIX.
Freezer-Refrigerator Mixes
ALL-PURPOSE GROUND-MEAT MIX
Use this mix in most casseroles that call for a meat mixture.
5 lb. lean ground beef, turkey or chicken
1 tablespoon salt
2 cups chopped celery
2 cups chopped onion
1 cup diced green pepper
GROUND-MEAT MIX makes:
Best-Ever Minestrone Soup, page 103
Dinner in a Pumpkin, page 138
Hearty Chowder, page 112
Saturday Stroganoff, page 132
Enchilada Casserole, page 136
Hurry-Up Curry, page 139
Mexican Delight, page 91
Oriental-Style Skillet Dinner, page 143
Quick Chow Mein, page 204
Slumgullion, page 148
Spaghetti Casserole, page 179
Taco Salad, page 111
Quick Taco Dip, page 85
Mexican Haystack, page 142
In a large pot or Dutch oven, brown ground meat, stirring to break up meat. Drain excess grease. Stir in salt, celery, onion and green pepper. Cover; simmer until vegetables are crisp-tender, about 10 minutes. Remove from heat; set aside.
Ladle into six 2-cup freezer containers with tight-fitting lids, leaving 1/2-inch space at top of each. With a knife cut through mixture in each container several times to remove air pockets. Attach lids. Label with date and contents. Store in freezer. Use within 3 months. Makes 6 packages or about 12 cups ALL-PURPOSE GROUND-MEAT MIX.
Skillet Enchiladas, page 133
Country Casserole, page 137
CHICKEN MIX
We prefer using 12 to 14 whole boneless chicken breasts instead of fryers. It reduces the fat and is a whole lot easier to make.
11 lb. chicken (4 medium fryers), cut up
4 qt. cold water
3 tablespoons parsley flakes
4 carrots, peeled and chopped
4 teaspoons salt
1/2 teaspoon pepper
2 teaspoons dried basil leaves
CHICKEN MIX makes:
Chicken Burgers, page 151
Hawaiian Haystack, page 158
Mexican Haystack, page 142
Sweet & Sour Chicken, page 164
Chicken Continental, page 153
Club Chicken Casserole, page 152
Creamy Chicken Enchiladas, page 155
Mexican Chicken Bake, page 168
Cream-of-Chicken Soup, page 100
Tuna-Cheese Swirls, page 197
Combine all ingredients in a large pot or Dutch oven. Cover and cook over high heat until water boils. Simmer until chicken is tender about 1-1/2 hours. (Less time is required, if you are using boneless chicken breasts). Remove from heat. Strain broth and refrigerate until fat can be skimmed.
Cool chicken, remove and discard bones and skin. Put chicken into six 1-pint freezer containers, leaving 1/2-inch space at top. Pour skimmed chicken broth into six more 1-pint containers, with 1/2-inch space at top. Seal and label with date and contents. Freeze. Use within 3 months. Makes 6 pints of CHICKEN MIX. Makes 6 pints of
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