Make-A-Mix
Page 4
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 CHICKEN BROTH.
Soft Chicken Taco, page 176
White Chili, page 166
Chicken à la King, page 157
Hot Chicken Salad, page 106
Oriental Chicken Noodle Salad, page 107
Strawberry-Spinach Salad, page 108
Gayle’s Chicken Salad, page 105
Corn-Tortilla Chicken Soup, page 94
Taco Salad, page 111
Chicken-Zucchini Casserole, page 120
Dinner in a Pumpkin, page 138
FIVE-WAY BEEF MIX
Delicious by itself. For special meals, refer to the recipes below.
5 lb. lean beef cubes or lean ground beef
4 onions, chopped, or 1 cup dried chopped onions
About 1 cup water, if using beef cubes
8 cups diced peeled potatoes
6 cups diced peeled carrots
1/3 cup cornstarch
1/2 cup cold water
1 (24-oz.) pkg. frozen peas, partially thawed
4 teaspoons seasoning salt
2 teaspoons ground sage
1 teaspoon salt
1 teaspoon pepper
FIVE-WAY BEEF MIX makes:
Bread Basket Stew, page 130
Deep-Dish Pot Pie, page 147
Grandma’s Hamburger Soup, page 109
Swiss Hamburger Soup, page 113
Vegetable-Cheese Casserole, page 135
Spray vegetable cooking spray in skillet; add beef cubes and onions. Cook until browned. Add about 1 cup water to browned beef cubes. Cover and simmer until tender, about 1 hour, adding more water if needed. Or: Brown ground beef and onions in a large skillet; drain excess grease.
Place potatoes and carrots in a 5-quart Dutch oven. Add water to cover. Bring to a boil. Simmer vegetables until crisp-tender, about 15 minutes. Stir cornstarch into 1/2 cup cold water. Stir into vegetable mixture until slightly thickened. Stir in remaining ingredients. Stir in browned-beef mixture. Cool.
Ladle mix into four 6-cup freezer containers with tight-fitting lids, leaving 1/2-inch space. Stir to remove air pockets. Attach lids. Label with date and contents. Store in freezer. Use within 2 months. Makes 4 packages or about 24 cups FIVE-WAY BEEF MIX.
ITALIAN COOKING SAUCE MIX
Superb, savory and simple. We use this mix as a pizza topping.
2 (14.5-oz.) cans stewed tomatoes, puréed
4 (8-oz.) cans tomato sauce
2 cups water
2 (6-oz.) cans tomato paste
2 tablespoons dried minced onion
2 tablespoons parsley flakes
1 tablespoon salt
2 tablespoons cornstarch
4 teaspoons dried green-pepper flakes
1 teaspoon instant minced garlic
1 tablespoon sugar
1-1/2 teaspoons Italian seasoning.
ITALIAN COOKING SAUCE MIX makes:
Stuffed Manicotti Shells, page 182
Veal Parmigiana, page 205
Chicken Cacciatore, page 151
Last-Minute Lasagna, page 207
Spaghetti Casserole, page 179
Combine all ingredients in a large pot or Dutch oven. Simmer 15 minutes. Cool. Put into six 2-cup freezer containers, leaving 1/2-inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 6 pints ITALIAN COOKING SAUCE MIX.
ITALIAN-STYLE MEAT MIX
An Italian friend shared this recipe with us and it’s one of our favorites. Pork bones truly make a difference.
3 lb. sweet Italian sausage, cut in 2-inch lengths
2 (28-oz.) cans tomato purée
1 (28-oz.) can peeled tomatoes
1-1/2 teaspoons dried sweetbasil leaves, crushed
1-1/4 teaspoons dried parsley leaves, crushed
1 teaspoon granulated sugar
1/4 teaspoon pepper
1/2 teaspoon garlic powder
5 teaspoons grated Romano cheese
6 cups water
1-1/2 lb. pork bones
1 qt. MEATBALL MIX, page 44
ITALIAN-STYLE MEAT MIX makes:
Cathy’s Meatball Sandwiches, page 177
Eggplant Parmesan, page 178
Green Peppers Mediterranean-Style, page 123
Spaghetti Royale, page 180
Italian-Style Zucchini, page 124
Last-Minute Lasagna, page 207
In a large skillet or Dutch oven, brown Italian sausage, stirring occasionally. Simmer 20 to 25 minutes longer until meat is no longer pink. Drain, reserving 2 tablespoons drippings in skillet. Stir in tomato purée, tomatoes, basil, parsley, sugar, pepper, garlic powder, Romano cheese, water and pork bones. Cover; simmer 30 minutes.
Spoon MEATBALL MIX into tomato mixture. Bring to a boil. Cover; simmer 5 to 6 hours until thickened. Remove pork bones. Cool meat mixture in skillet on a rack. Spoon into freezer containers in amounts shown in recipes listed below. Leave 1/2-inch space at top of each container. Attach lids. Label containers with date, contents and quantity. Store in freezer. Use within 6 months. Makes about 16 cups ITALIAN-STYLE MEAT MIX.
MEAT LOAF MIX
For variety, shape some of this mix into individual meat loaves or into a ring before freezing.
4 eggs, beaten
2-1/4 cups milk
6 tablespoons dried onion flakes
6 tablespoons dried parsley flakes
1 tablespoon salt
1-1/2 teaspoons ground sage
4-1/2 lb. lean ground beef
1-1/2 cups bread crumbs
MEAT LOAF MIX makes:
Meat Loaf with Tangy Topper Sauce, page 185
Stuffed Green Peppers, page 186
Cut three 15” x 12” pieces of plastic wrap or heavy-duty foil. Combine eggs, milk, onion flakes, parsley flakes, salt and sage. Stir in ground beef and bread crumbs.
Divide meat-loaf mixture into three equal portions. Shape each portion into a meat loaf. Place on plastic wrap or heavy-duty foil. Wrap each meat loaf airtight. Label with date and contents. Store in freezer. Use within 3 months. Makes 3 packages MEAT LOAF MIX.
MEATBALL MIX
Now our children are creating their own mixes. Thanks, Shelly.
4 lb. lean ground beef
2 eggs, slightly beaten
1 cup dry bread crumbs
1/2 cup finely chopped onion
1 tablespoon salt
1 teaspoon pepper
2 cups milk
MEATBALL MIX makes:
Swedish Meatballs, page 196 Meatball Stew, page 183 Cocktail Meatballs, page 88 Sweet & Sour Meatballs, page 184
Preheat oven to 375F (190C). Combine all ingredients. Blend well. Shape mixture into 1-1/2-inch balls. Place meatballs on ungreased baking sheet and bake 25 to 30 minutes, until browned.
Remove immediately and drain on paper towels. When cooled, put about 20 meatballs each into four 1-quart freezer containers, leaving 1/2-inch space at top. Seal and label with date and contents. Freeze. Use within 3 months. Makes about 80 MEATBALLS.
MEAT SAUCE MIX
For a chunky texture, coarsely chop the carrots and celery. To disguise the texture of the carrots and celery, chop finely in food processor
4 medium onions, sliced
3 garlic cloves, finely chopped, or 1/2 teaspoon dried minced garlic
2 cups finely chopped celery
2 to 3 chopped carrots, if desired
5 lb. lean ground beef
5 teaspoons salt
1/2 teaspoon pepper
3 tablespoons Worcestershire sauce
1 (28-oz.) bottle ketchup
6 drops hot pepper sauce
MEAT SAUCE MIX makes:
Speedy Pizza, page 87
Rancher’s Sloppy Joes, page 187
Hamburger Trio Skillet, page 188
Hamburger-Noodle Skillet, page 188
Three-Layer Casserole, page 145
Chili Con Carne, page 187
Grease large skillet with vegetable cooking spray. 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.