Make-A-Mix
Page 6
SLICE & BAKE OATMEAL COOKIES
Chocolate chips are a nice addition, either in place of or in addition to the raisins.
2 cups butter or margarine
2 cups granulated sugar
2 cups brown sugar, packed
4 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
5 cups rolled oats
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
3/4 cup chopped nuts
1 to 2 cups raisins
OATMEAL COOKIES
1 roll frozen cookie dough, above, slightly thawed
Cut four 14” x 12” pieces of waxed paper or plastic wrap. Cream butter or margarine, granulated sugar and brown sugar in a large bowl until smooth. Beat in eggs and vanilla until light and fluffy. In a medium bowl, combine flour, oats, salt, baking soda and baking powder. Stir flour mixture into egg mixture until blended. Stir in nuts and raisins.
Divide dough into 4 pieces. Shape each piece into an 8- to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12-dozen cookies.
OATMEAL COOKIES
Preheat oven to 375F (190C). Lightly grease 2 large baking sheets; set aside. Cut dough into 1/4-inch slices. Place slices about 1 inch apart on prepared baking sheets. Bake 10 to 12 minutes until edges are light brown and centers are slightly set. Cool about 2 minutes on baking sheet. Remove cookies and cool on wire racks. Makes about 36 cookies.
SLICE & BAKE PEANUT-BUTTER COOKIES
Use a whisk to stir flour and baking soda together evenly.
2 cups vegetable shortening
2 cups granulated sugar
2 cups brown sugar, packed
2 cups creamy or chunky-style peanut butter
2 teaspoons vanilla extract
4 eggs
5 cups all-purpose flour
4 teaspoons baking soda
PEANUT-BUTTER COOKIES
1 roll frozen cookie dough, above, slightly thawed
Cut four 14” x 12” pieces of waxed paper or plastic wrap; set aside. Cream shortening, granulated sugar, brown sugar and peanut butter in a large bowl. Beat in vanilla and eggs until light and fluffy. In a large bowl, combine flour and baking soda. Gradually stir flour mixture into egg mixture until blended.
Divide dough into 4 equal pieces. Shape each piece into an 8- to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12-dozen cookies.
PEANUT-BUTTER COOKIES
Preheat oven to 350F (175C). Cut dough into 1-inch-thick slices. Cut each slice into fourths. Roll each piece into a ball. Place balls on an ungreased baking sheet about 1-1/2 inches apart. Use fork tines to flatten cookies in a crisscross design. Bake 8 to 10 minutes until lightly browned around edges. Remove cookies from baking sheet and cool on wire racks. Makes about 36 cookies.
SLICE & BAKE SUGAR COOKIES
Cookie rolls can be thawed, rolled out and cut into shapes.
2 cups butter or margarine, softened
2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
6 cups all-purpose flour
1 teaspoon baking soda
SLI CE & BAKE SUGAR COOKIES
makes:
Cookie Crust Fruit Tart, page 306
SUGAR COOKIES
1 roll frozen cookie dough, above, slightly thawed
Granulated sugar, if desired
Cut four 14” x 12” pieces of waxed paper or plastic wrap; set aside. In a large bowl, cream butter or margarine and sugar. Beat in eggs, vanilla and lemon extract until light and fluffy. In a large bowl, combine flour and baking soda. Gradually stir flour mixture into egg mixture until blended.
Divide dough into 4 pieces. Shape each piece into an 8- to 10-inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” piece of heavy-duty foil; label. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12-dozen cookies.
SUGAR COOKIES
Preheat oven to 350F (175C). Lightly grease 2 large baking sheets. Cut dough into 1/4-inch slices. Place slices on prepared baking sheets about 1/2 inch apart. Sprinkle slices lightly with granulated sugar, if desired. Bake 8 to 10 minutes until edges start to brown. Remove cookies from baking sheets and cool on wire racks. Makes about 36 cookies.
BEEF GRAVY MIX
Not quite as good as “Grandma” used to make, but so very convenient!
1-1/3 cups instant nonfat milk powder
3/4 cup instant flour
3 tablespoons instant beef bouillon granules
1/8 teaspoon ground thyme
1/4 teaspoon onion powder
1/8 teaspoon ground sage
1/2 cup butter or margarine
3 teaspoons brown sauce for gravy
BEEF GRAVY MIX makes:
Tasty Beef Birds, page 129 Smothered Hamburger Patties, page 131 Stuffed Pork Chops, page 201
BEEF GRAVY
1 cup cold water
1/2 cup BEEF GRAVY MlX, above
Combine milk powder, flour, bouillon granules, thyme, onion powder and sage. Stir with a wire whisk to blend. Use a pastry blender or 2 knives to cut in butter or margarine until evenly distributed. Drizzle brown sauce for gravy over mixture. Stir with wire whisk until blended. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents. Store in refrigerator. Use within 4 to 6 weeks. Makes about 2-2/3 cups BEEF GRAVY MIX.
BEEF GRAVY
Pour water into a small saucepan. Use a whisk to stir BEEF GRAVY MIX into water. Stir constantly over medium heat until gravy is smooth and slightly thickened, 2 to 3 minutes. Makes about 1 cup.
CHICKEN GRAVY MIX
Enhance any chicken dish with this lightly seasoned gravy.
1-1/3 cups instant nonfat milk powder
3/4 cup instant flour
3 tablespoons instant chicken bouillon granules
1/4 teaspoon ground sage
1/8 teaspoon ground thyme
1/8 teaspoon ground pepper
1/2 cup butter or margarine
CHICKEN GRAVY MIX makes:
Chicken Breasts en Croûte, page 150
Chicken in Mushroom Sauce, page 167
Turkey Dinner Pie, page 165
Chicken & Ham Foldovers, page 156
Zucchini Casserole, page 120
CHICKEN GRAVY
1 cup cold water
1/2 cup CHICKEN GRAVY MIX, above
Combine milk powder, flour, bouillon granules, sage, thyme and pepper. Stir with a wire whisk until blended. Use a pastry blender or 2 knives to cut in butter or margarine until evenly distributed. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents. Store in refrigerator. Use within 4 to 6 weeks. Makes about 2-2/3 cups
CHICKEN GRAVY MIX.
Potatoes au Gratin, page 118
Dinner in a Pumpkin, page 138
Chicken Continental, page 153
Hawaiian Haystack, page 158
Mexican Chicken Bake, page 168
CHICKEN GRAVY
Pour water into a saucepan. Use a whisk to stir CHICKEN GRAVY MIX into water. Stir constantly over medium heat until gravy is smooth and slightly thickened, 2 to 3 minutes. Makes about 1 cup.
WHITE SAUCE MIX
White Sauce makes meats and vegetables into meals fit for a king. Make it even easier with this mix in your refrigerator.
2 cups instant no
nfat dry milk, or 1-1/2 cups regular nonfat dry milk
1 cup all-purpose flour
2 teaspoons salt
I cup butter or margarine
WHITE SAUCE MlX makes:
Basic White Sauce, page 101
Cream-of-Chicken Soup, page 100
Eastern Corn Chowder, page 95
Hearty New England Clam Chowder, page 98
Potatoes Au Gratin, page 118
Broccoli Cheese Soup in Bread Bowls, page 99
Broccoli & Ham Rolls, page 199
Sunday Chicken, page 162
Swedish Meatballs, page 196
Combine dry milk, flour and salt. Mix well. With a pastry blender, cut in butter or margarine until mixture resembles fine crumbs. Put in a large airtight container. Label with date and contents. Store in refrigerator. Use within 2 months. Makes 1 quart WHITE SAUCE MIX.
CHOCOLATE SYRUP MIX
For a quick treat, stir 2 tablespoons Chocolate Syrup Mix into a glass of cold milk.
1-1/3 cups unsweetened cocoa powder
2-1/4 cups granulated sugar
1/4 teaspoon salt, if desired
1-1/3 cups boiling water
1-1/2 teaspoons vanilla extract
CHOCOLATE SYRUP MIX makes:
Quick Fudge Sauce, page 322
In a heavy saucepan, combine cocoa powder, sugar and salt, if desired. Gradually stir in boiling water. Stir frequently over medium heat until smooth and slightly thickened, about 10 minutes. Remove from heat. Stir in vanilla.
Pour mixture into a 3-cup container with a tight-fitting lid. Label with date and contents. Store in refrigerator. Use within 10 to 12 weeks. Makes about 2-2/3 cups CHOCOLATE SYRUP MIX.
ORIENTAL STIR-FRY MIX
Peel fresh ginger before using, and shred in a fine-hole grater. Store ginger in freezer in plastic bags.
6 tablespoons cornstarch
3/4 teaspoon garlic powder
2-1/4 teaspoons instant beef boullion granules
3/4 teaspoon onion powder
6 tablespoons wine vinegar
6 tablespoons water
1-1/2 teaspoons grated fresh ginger
3/4 cup soy sauce
3/4 cup dark corn syrup
2-2/3 cups water
ORIENTAL STIR-FRY MIX makes:
Teriyaki Beef & Vegetables, page 140
Shrimp & Vegetable Stir-Fry, page 195
Stir-Fry Cashew Chicken, page 161
Combine cornstarch, garlic powder, bouillon granules and onion powder. Use a whisk to stir in vinegar, 6 tablespoons water and ginger until cornstarch is dissolved. Stir in soy sauce, corn syrup and 2-2/3 cups water.
Pour into a 5-cup container with a tight-fitting lid. Label with date and contents. Store in refrigerator. Use within 4 weeks. Stir well before using. Makes about 5 cups ORIENTAL STIR-FRY MIX.
Use small side of grater to grate ginger. Wrap and freeze remaining ginger to use later.
Special Mixes
CAESAR SALAD DRESSING MIX
A traditional favorite. Don’t forget the HERBED STUFFING MIX croutons, page 33.
1-1/2 teaspoons grated lemon peel
1 teaspoon ground oregano
1/8 teaspoon instant minced garlic
2 tablespoons grated Parmesan cheese
1/2 teaspoon pepper
CAESAR SALAD DRESSING
1 pkg. CAESAR SALAD DRESSING MIX, above
1/2 cup vegetable oil
1/4 cup lemon juice
3 to 4 anchovy filets, chopped, if desired
Combine all ingredients in a small bowl until evenly distributed. Put mixture in foil packet or 1-pint glass jar. Label with date and contents. Store in a cool, dry place. Use within 3 to 4 months. Makes about 3 tablespoons CAESAR SALAD DRESSING MIX.
CAESAR SALAD DRESSING
Combine all ingredients in a glass jar. Shake until well-blended. Chill before serving. Makes about 3/4 cup of Caesar Salad Dressing.
CHILI SEASONING MIX
For a special treat, sprinkle Chili Seasoning Mix over hot popcorn.
1 tablespoon all-purpose flour
2 tablespoons minced dried onion
1-1/2 teaspoons chili powder
1 teaspoon seasoned salt
1/2 teaspoon crushed dried red pepper
1/2 teaspoon instant minced garlic
1/2 teaspoon sugar
1/2 teaspoon ground cumin
CHILI
1 lb. lean ground beef
2 (15.5-oz.) cans kidney beans, drained
2 (16-oz.) cans tomatoes
1 pkg. CHILI 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 1/4 cup CHILI SEASONING MIX.
CHILI
In a skillet, over medium heat, brown meat. Drain excess fat. Add beans, tomatoes and CHILI SEASONING MIX. Cover, reduce heat and simmer 10 minutes. Makes 4 to 6 servings.
CREAMY CRUDITÉ DIP MIX
Blanch your fresh vegetables (crudités) in hot water for about 2 minutes to intensify their color.
1 tablespoon dried chives
1/2 teaspoon dill weed
1 teaspoon garlic salt
1/2 teaspoon paprika
CREAMY CRUDITÉ DIP
1 tablespoon lemon juice
1 cup mayonnaise
1 cup dairy sour cream or lowfat yogurt
1 pkg. CREAMY CRUDITÉ DIP 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 CREAMY CRUDITÉ DIP MIX.
CREAMY CRUDITÉ DIP
In a medium bowl combine all ingredients. Stir until well blended. Chill at least 1 hour before serving. Makes about 2 cups.
FRENCH DRESSING MIX
All-time favorite. For more variety use herb-flavored vinegar.
1/4 cup sugar
1-1/2 teaspoons paprika
1 teaspoon dry mustard
1-1/2 teaspoons salt
1/8 teaspoon onion powder
FRENCH DRESSING
1 pkg. FRENCH DRESSING MIX, above
3/4 cup vegetable oil
1/4 cup vinegar
Variation
Sweet Italian Dressing—Increase sugar to 1/2 cup. Substitute 1 tablespoon celery seeds for paprika.
Combine all ingredients in a small bowl until evenly distributed. Put mixture in foil packet or 1-pint glass jar. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 5 tablespoons FRENCH DRESSING MIX.
FRENCH DRESSING
Combine ingredients in a glass jar. Shake until well-blended. Chill before serving. Makes about 1-1/4 cups.
HOME-STYLE DRESSING MIX
Create your own famous dressing by adding herbs.
2 teaspoons instant minced onion
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/2 teaspoon monosodium glutamate, if desired
1 tablespoon dried parsley flakes
HOME-STYLE DRESSING
1 recipe HOME-STYLE DRESSING MIX, above
1 cup mayonnaise