1 cup buttermilk
Variation
Substitute 1 cup sour cream or plain yogurt for buttermilk and use as a dip for fresh vegetables.
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 2 tablespoons HOME-STYLE
DRESSING MIX.
HOME-STYLE DRESSING
Combine ingredients in a glass jar. Shake until well blended. Chill before serving. Makes about 2 cups.
LOW-CALORIE DRESSING MIX
Add tomato juice for a welcome change. For weight-watchers, this fills the bill.
2 teaspoons dried minced onion
2 teaspoons dried parsley flakes
2 teaspoons dried green-pepper flakes
LOW-CALORIE DRESSING
1 pkg. LOW-CALORIE DRESSING MIX, above
3/4 cup tomato juice
2 tablespoons lemon juice
1/4 teaspoon horseradish
Combine all ingredients in a small bowl until evenly distributed. Put mixture in a foil packet or 1-pint glass jar. Label. Store in a cool, dry place. Use within 6 months. Makes about 2 tablespoons
LOW-CALORIE DRESSING MIX.
LOW-CALORIE DRESSING
Combine ingredients in a glass jar. Shake until well-blended. Chill before serving. Makes about 3/4 cup.
PRISCILLA’S SALAD DRESSING MIX
Serve this dressing over a spinach salad topped with crumbled bacon.
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon dry mustard
1 tablespoon poppy seeds
1 tablespoon dried minced onion
PRISCILLA’S SALAD DRESSING
1-1/2 cups (12 oz.) small-curd cottage cheese
1 pkg. PRISCILLA’S SALAD DRESSING MIX, above
1/2 cup vegetable oil
1/2 cup vinegar
Combine all ingredients in a small bowl, stirring until evenly distributed. Pour into a 1/2-cup container with a tight-fitting lid or wrap airtight in heavy-duty foil. Seal container. Label with date and contents. Store in a cool, dry place. Use within 3 months. Makes 1 package or about 1/3 cup PRISCILLA’S SALAD DRESSING MIX.
PRISCILLA’S SALAD DRESSING
Turn cottage cheese into a medium bowl; set aside. In a blender, combine PRISCILLA’S SALAD DRESSING MIX, oil and vinegar. Blend 5 to 8 seconds. Pour over cottage cheese. Fold oil mixture into cottage cheese until blended. Cover; refrigerate 30 minutes before serving. Makes about 3 cups.
Special Mixes, Clockwise from top: Fruit Slush, page 53, Marie’s Fruit Cocktail, page 52, Hot Chocolate, page 78, Russian Refresher, page 81
SLOPPY JOE SEASONING MIX
So easy and so good!
1 tablespoon instant minced onion
1 teaspoon dried green-pepper flakes
1 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon instant minced garlic
1/4 teaspoon dry mustard
1/4 teaspoon celery seeds
1/4 teaspoon chili powder
SLOPPY JOES
1 lb. lean ground beef
1 pkg. SLOPPY JOE SEASONING MIX, above
1/2 cup water
1 (8-oz.) can tomato sauce
6 hamburger buns, toasted
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 3 tablespoons
SLOPPY JOE SEASONING MIX.
SLOPPY JOES
Brown ground beef in a skillet over medium-high heat. Drain excess grease. Add SLOPPY JOE SEASONING MIX, water and tomato sauce. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Serve over toasted hamburger buns. Makes 6 servings.
SPAGHETTI SEASONING MIX
It makes great lasagna and pizza sauce, too!
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon cornstarch
2 teaspoons dried green-pepper flakes
1-1/2 teaspoons salt
1/4 teaspoon instant minced garlic
1 teaspoon sugar
3/4 teaspoon Italian seasoning or combination of oregano, basil, rosemary, thyme, sage, marjoram
SPAGHETTI SAUCE
1 lb. lean ground beef
2 (8-oz.) cans tomato sauce
1 (6-oz.) can tomato paste
2-3/4 cups tomato juice or water
1 pkg. SPAGHETTI 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 1/3 cup SPAGHETTI SEASONING MIX.
SPAGHETTI SAUCE
Brown ground beef in a medium skillet over medium-high heat. Drain excess grease. Add tomato sauce, tomato paste and tomato juice or water. Stir in SPAGHETTI SEASONING MIX. Reduce heat and simmer 30 minutes, stirring occasionally. Makes 4 to 6 servings.
CHICKEN CONTINENTAL RICE SEASONING MIX
If you have never tried brown rice, substitute it for the white rice in this recipe.
2 tablespoons instant chicken-bouillon granules
1 tablespoon dried parsley leaves, crushed
2 teaspoons minced dried onions
1/4 teaspoon dried basil leaves
1/4 teaspoon thyme
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
CHICKEN CONTINENTAL RICE
1 pkg. CHICKEN CONTINENTAL RICE SEASONING MIX, above
2 cups cold water
1 cup long-grain white rice
1 tablespoon butter or margarine, if desired
Combine all ingredients in a large bowl. Stir until evenly distributed. Put mixture in foil packet or plastic bag. Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months. Makes 1 package CHICKEN CONTINENTAL RICE SEASONING MIX.
CHICKEN CONTINENTAL RICE
Combine ingredients in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 20 minutes or until liquid is absorbed. Makes 4 to 6 servings.
SPANISH RICE SEASONING MIX
For additional “zip” in your rice, add more crushed red peppers.
1 tablespoon minced dried onions
2 tablespoons dried green-pepper flakes
1 tablespoon dried celery flakes
1 teaspoon instant chicken-bouillon granules
1/2 teaspoon salt
1/8 teaspoon garlic powder
Dash of crushed red pepper
SPANISH RICE
1 cup long grain rice
1 (16-oz.) can stewed sliced tomatoes
1 cup water
1 pkg. SPANISH RICE SEASONING MIX, above
Combine all ingredients in a large bowl. Stir until evenly distributed. Put mixture in foil packet or plastic bag Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months. Makes 1 pkg. SPANISH RICE SEASONING MIX.
SPANISH RICE
Spray a large skillet with vegetable cooking spray. Add uncooked rice. Cook over moderate heat, stirring constantly, until rice is lightly browned. Add tomatoes, water and SPANISH RICE SEASONING MIX. Stir to combine. Bring to a boil. Cover and reduce heat. Simmer 20 minutes. Makes 4 servings.
HOT CHOCOLATE MIX
For a nostalgic treat top each cup with a marshmallow. This is a camper’s favorite.
1 (25.6-oz.) pkg. instant nonfat dry milk (10-2/3 cups)
1 (6-oz.) jar powdered nondairy creamer
2 cups powdered sugar
1 (6-oz.) can instant chocolatedrink mix
Variation
Substitute 2 cups unsweetened cocoa powder for chocolate drink mix. Increase powdered sugar to 4 cups.
; HOT CHOCOLATE
3 tablespoons HOT CHOCOLATE MIX, above
1 cup hot water
Combine all ingredients in a large bowl. Mix well. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 17 cups HOT CHOCOLATE MIX.
HOT CHOCOLATE
Add HOT CHOCOLATE MIX to hot water. Stir to dissolve. Makes 1 serving.
One bundle will flavor I quart of apple cider, cranberry or pineapple juice. Simmer beverage with bundle for 20 minutes.
SPICE BUNDLES
Can be used to make hot or cold spice-flavored drinks.
10 sticks cinnamon, broken into pieces and crushed
2 whole nutmegs, crushed
1/3 cup whole cloves
1/3 cup orange peel, minced and dried
1/4 cup whole allspice berries
Combine all ingredients in a bowl. Mix well. Cut and lay out 10 doublethickness 5-inch squares of cheesecloth. Spoon approximately 1 tablespoon of mixture onto each cheesecloth square. Tie into a bundle with a thread or string. Store in airtight container. Makes 10 bundles.
SWEET SALAD DRESSING MIX
Toss this dressing with crisp greens or serve with fresh fruit.
1/3 cup sugar
1 teaspoon dried minced onion
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon celery seeds
SWEET SALAD DRESSING
1 pkg. SWEET SALAD DRESSING MIX, above
3/4 cup vegetable oil
1/4 cup vinegar
Combine all ingredients in a small bowl until evenly distributed. Put mixture in a foil packet or 1-pint glass jar. Label. Store in a cool, dry place. Use within 6 months. Makes about 1/2 cup of
SWEET SALAD DRESSING MIX.
SWEET SALAD DRESSING
Combine ingredients in a glass jar. Stir until well-blended. Chill before serving. Makes about 1-1/4 cups.
RUSSIAN REFRESHER MIX
Your favorite citrus flavors combined in a flavorful drink.
2 cups powdered orange-drink mix
1 (3-oz.) pkg. presweetened powdered-lemonade mix
1-1/3 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
RUSSIAN REFRESHER
2 to 3 teaspoons of RUSSIAN REFRESHER MIX, above
1 cup hot water
Combine all ingredients in a medium bowl. Mix well. Put in a 1-quart air-tight container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 3-1/2 cups
RUSSIAN REFRESHER MIX.
RUSSIAN REFRESHER
Place RUSSIAN REFRESHER MIX in a cup, add hot water. Stir to dissolve. Makes 1 serving.
APPETIZERS & SNACKS
Don’t be stuck in the kitchen preparing appetizers when you’d rather visit with your guests. Get out the mixes! Among our favorites are the seasoning mixes for dips. Be sure to try Quick Taco Dip.
Fried appetizers should be served hot. Won Tons and Mini-Chimis can be served as the first course of a meal or as finger foods for a buffet table. Both can be prepared ahead and frozen. They can be crisped and reheated for 10 minutes at 400F (205C) right before serving. Microwaving is not recommended for these because they lose their crispness.
Serve appetizers attractively, arranging tasty tidbits on small platters which can be easily replaced or replenished. Large trays soon lose their neat appearance. Simple, colorful garnishes on the trays will add to their eye appeal. Vary the appetizers served at a buffet table. Offer meat, cheese and seafood, combining one or two hot ones with several cold dishes. Include an assortment of crisp vegetables along with containers of Creamy Crudité Dip and Home Style Dip.
CURRIED SHRIMP ROUNDS
Here’s a unique seafood combination you can’t resist.
3 cups QUICK MIX, page 21
2/3 cup milk or water
2 (4.5-oz.) cans shrimp, drained and rinsed
4-oz. (1 cup) shredded Swiss cheese
1/2 cup mayonnaise
2 tablespoons finely chopped green onion
1 tablespoon lemon juice
1/4 teaspoon curry powder
1/2 cup thinly sliced water chestnuts
Parsley flakes, for garnish
Preheat oven to 400F (205C). Grease 2 baking sheets. In a medium bowl, combine QUICK MIX and milk or water. Stir until blended. Let dough stand 5 minutes. On a lightly floured board, knead dough about 15 times. Roll out dough to 1/8 inch thickness. Cut with a small, floured cookie cutter and place biscuits on prepared baking sheets.
In a bowl, combine shrimp, Swiss cheese, mayonnaise, onion, lemon juice and curry powder. Spoon shrimp mixture onto biscuits. Top with water chestnuts and sprinkle with parsley. Bake 10 to 12 minutes. Makes about 40 appetizers.
Clockwise from the top: Melt-In-Your-Mouth Muffins, page 250, Curried Shrimp Rounds, page 83, Tuna-Cheese Swirls, page 197
QUICK TACO DIP
If you don’t have a chafing dish, use a casserole dish and cover until cheese melts.
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
1/2 cup ketchup
1 tablespoon chili powder
2 (15-oz.) cans kidney beans
1/4 to 1/2 teaspoon hot pepper sauce
4 oz. (1 cup) shredded Cheddar cheese
1/2 cup sliced green olives with pimientos, for garnish
In a large saucepan, combine ALL-PURPOSE GROUND-MEAT MIX, ketchup and chili powder. Mash kidney beans and add with bean juice to meat mixture. Add hot pepper sauce. Heat until hot, about 10 minutes.
Put in a chafing dish and top with shredded Cheddar cheese. Garnish with green olives. Makes about 6 cups dip, enough for 15 to 20 servings. Reheat in microwave if needed.
CHEESE FONDUE
You’ll be tempted to serve this easy-to-make fondue often.
3 cups FREEZER CHEESE-SAUCE MIX, page 54, thawed
1/4 teaspoon dry mustard
Pinch of garlic powder
1 (1-lb.) loaf French bread, cut in 1-inch cubes
2 red Delicious apples, sliced
In a medium saucepan, combine FREEZER CHEESE-SAUCE MIX, dry mustard and garlic powder. Stir over medium heat until heated through. Pour into a warm fondue pot. Serve with French bread cubes and apple slices. Makes 8 to 10 servings.
Karine-
For fast nachos heat Freezer Cheese-Sauce Mix and pour over tortilla chips. Add hot peppers if you want a little more heat.
SPEEDY PIZZA
Great for a quick lunch or light supper. Our teenagers eat these by the dozen.
2 cups MEAT SAUCE MIX, page 45, thawed
6 English muffins, split
1 teaspoon dried oregano leaves
4 oz. (1 cup) shredded mozzarella cheese
Pepperoni, mushrooms, green peppers and olives, as desired
Preheat broiler. In a small saucepan, simmer MEAT SAUCE MIX about 5 minutes, until heated through. Toast English muffin halves. Spoon meat mixture over English muffins. Sprinkle with oregano and top with shredded mozzarella cheese. Add toppings as desired. Broil about 3 to 5 minutes, until cheese is bubbly. Makes 12 individual pizzas.
COCKTAIL MEATBALLS
A savory buffet item whether it’s for the summer patio or winter holidays.
2 tablespoons butter or margarine
1/3 cup chopped green pepper
1/3 cup chopped onion
1 (10.75-oz.) can condensed tomato soup
2 tablespoons brown sugar, firmly packed
4 teaspoons Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon vinegar
1 container MEATBALL MIX, page 44, thawed (about 20 meatballs)
Preheat oven to 350F (175C). Melt butter or margarine in a small saucepan. Sauté green pepper and onion in butter or margarine until tender. In a 2-quart casserole, combine tomato soup, brown sugar, Worcestershire sauce, mustard and vinegar
. Add sautéed green pepper and onion. Stir in MEATBALL MIX.
Make-A-Mix Page 7