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

Sauté onions, garlic, celery and carrots until onions are golden. Add ground beef, cook until browned. Drain excess fat. Add salt, pepper, Worcestershire sauce, ketchup and hot pepper sauce. Cover and simmer 20 minutes. Cool.

Put into five 2-cup freezer containers, leaving 1/2-inch space at top. Cut through mixture with a knife several times to remove air pockets. Seal and label containers with date and contents. Freeze. Use within 3 months. Makes about 5 pints MEAT SAUCE MIX.

Cook until the meat is browned, then add Worcestershire sauce, ketchup and hot pepper sauce.

MEXICAN MEAT MIX

We have tried a lot of Mexican Meat Mixes, but this is the best.

5 lb. beef roast or combination of beef and pork roasts

3 onions, chopped

1 (4-oz.) can chopped green chiles

2 (7-oz.) cans green-chile salsa

1/4 teaspoon garlic powder

4 tablespoons all-purpose flour

4 teaspoons salt

1 teaspoon ground cumin

MEXICAN MEAT MIX makes:

Green-Chile Burros, page 174

Chalupa, page 171

Chimichangas, page 172

Sour-Cream Enchiladas, page 173

Taco Supreme, page 175

Mini-Chimis, page 89

Taco Salad, page 111

Chili Con Carne, page 187

Preheat oven to 275F (135C). Place roasts in large roasting pan or Dutch oven. Do not add salt or water. Cover with a tight lid and roast 8 to 10 hours, until well done. Or cook with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat, and set aside.

Spray a large skillet with vegetable cooking spray. Sauté onions and green chiles 1 minute. Add green-chile salsa, garlic powder, flour, salt and cumin. Reduce heat and cook 1 minute. Stir in reserved meat juices and meat. Cook 5 minutes until thickened. Cool.

Put about 3 cups mix into three 1-quart freezer containers, leaving 1/2-inch space at top. Seal and label containers with date and contents. Freeze. Use within 6 months. Makes about 9 cups MEXICAN MEAT MIX.

CUBED PORK MIX

This “other white meat” is now healthier than in the past.

5 lb. boneless lean pork, cubed

3 medium onions, sliced

3/4 cup all-purpose flour

About 3-1/2 cups water

4 teaspoons instant chicken-bouillon granules or 4 chicken-bouillon cubes

2-1/2 teaspoons salt

1/2 teaspoon pepper

CUBED PORK MIX makes:

Hurry-Up Curry, page 139

Pork Chow Mein, page 202

Quick Chow Mein, page 204

Sweet & Sour Pork, page 203

Won Tons, page 90

Oriental Noodle Soup, page 102

Heat a large skillet, add pork cubes. Cook until lightly browned, stirring occasionally. Drain and reserve drippings. Add onions. Cook, stirring 10 to 15 minutes until onions are golden.

Sprinkle flour over pork mixture. Stir gently until flour is absorbed, about 1 minute. Add water to drippings to make 4 cups liquid. Stir liquid, bouillon granules or bouillon cubes, salt and pepper into pork mixture. Bring to a boil, stirring occasionally. Cover; cook over low heat 2 hours longer or until pork is tender.

Remove from heat. Cool. Ladle mixture into five 2-cup freezer containers with tight-fitting lids, leaving 1/2-inch space at top of each. Attach lids. Label with date and contents. Store in freezer. Use within 6 months. Makes 5 packages or 10 cups CUBED PORK MIX.

Spoon into five 2-cup containers, leaving 1/2-inch space at top. Label and store in freezer.

NAVY BEAN MIX

This mix is a great meal by itself or you can add a ham bone or diced ham for a heartier flavor.

2 lb. (4-1/2 cups) dried navy or small white beans

Soaking water

10 cups water

1 large onion, diced

2 tablespoons butter, optional

1 tablespoon salt

1/2 teaspoon pepper

NAVY BEAN MIX makes:

Molasses-Baked Beans, page 116

Pasta e Fagioli, page 97

White Chili, page 166

Wash and sort beans. In a large pot or Dutch oven, combine beans and enough water to cover. Bring to a boil. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour.

Drain and discard soaking water from beans. Rinse beans and return to cooking pot. Add 10 cups water, onion, butter, if desired, salt and pepper. Bring to a boil. Reduce heat and simmer about 2 hours until beans are tender. Set aside and cool.

Ladle into 3- or 4-cup freezer containers with tight-fitting lids. Leave 1/2-inch space at top of each. Cut through mixture with a knife several times to remove air pockets. Label with date and contents. Store in freezer. Use within 6 months. Makes about 12 cups NAVY BEAN MIX.

PINTO BEAN MIX

Bean mixes in your freezer put you minutes away from delicious, lowfat meals.

6 cups dried pinto beans (about 3 lb.)

Soaking water

10 cups water

3 large onions, chopped

2 garlic cloves, minced or 1 teaspoon garlic powder

2 tablespoons butter, optional

2 tablespoons salt

1/2 teaspoon pepper

PINTO BEAN MIX makes: Wintry-Day Chili, page 146

South of the Border Vegetarian Bake, page 192

Whole-Bean Veggie Burros, page 198

Fat-free Refried Beans, page 119

Chalupa, page 171

Enchilada Casserole, page 136

Mexican Haystack, page 142

Wash and sort beans. In a large pot or Dutch oven, combine beans and enough water to cover. Bring to a boil. Boil 2 minutes. Remove from heat; cover and let stand 1 hour.

Drain and discard soaking water from beans. Rinse beans and return to cooking pot. Add 10 cups water, onions, garlic, butter, if desired, salt and pepper. Bring to a boil. Reduce heat and simmer about 2 hours until beans are tender. Cool.

Ladle into 3- or 4-cup freezer containers with tight-fitting lids. Leave 1/2-inch space at top of each. Cut through mixture with a knife several times to remove air pockets. Label with date and contents. Store in freezer. Use within 6 months. Makes about 14 cups PINTO BEAN MIX.

CREAM-CHEESE PASTRY MIX

Thaw dough completely before you roll it out. Thaw overnight in the refrigerator or in a few hours on the countertop.

4 (3-oz.) pkgs. cream cheese, softened

1 lb. butter or margarine, softened

5 cups all-purpose flour

CREAM-CHEESE PASTRY MIX makes:

Cream-Cheese Pastry, page 308

Almond Kringle, page 211

Chess Tarts, page 303

Mini Fruit Tarts, page 307

Lime Tarts Supreme, page 304

Pecan Tarts, page 305

Cut eight 12-inch squares