Make-A-Mix
Page 8
Bake about 20 minutes, until heated through. This appetizer can also be heated in the microwave oven for 5 minutes on high power. Keep warm. Serve meatballs on toothpicks. Makes about 20 appetizers.
MINI-CHIMIS
A guaranteed hit for your next Mexican party buffet.
Vegetable oil for frying
4 cups MEXICAN MEAT MIX, page 46, thawed
2 (16-oz.) pkgs. won-ton skins
Guacamole, page 174
Chile salsa
In a large skillet, heat 2 inches of oil to 375F (190C). Place 1 heaping teaspoonful of the meat mixture in lower corner of each won-ton skin. Fold point of won-ton skin up over filling, then fold corners in. Moisten top corner with water and roll skin into a cylinder. Repeat with remaining meat filling.
Lower several rolls at a time into hot oil. Fry 3 to 4 minutes or until golden brown, turning if necessary to brown evenly. Drain on paper towels. Serve with guacamole and salsa. Makes 120 mini-chimis.
If preparing ahead, cool and place in freezer containers. Cover and freeze up to 3 months. To serve, thaw and place in a single layer on baking sheets. Preheat oven to 375F (290C): bake rolls 10 to 15 minutes.
WON TONS
An Oriental snack that will get rave reviews at your party.
Sweet & Sour Sauce, below
2 cups CUBED PORK MIX, page 47, thawed, shredded
1/4 teaspoon grated fresh ginger
2 tablespoons finely sliced green onion
2 teaspoons soy sauce
1 (16-oz.) pkg. won-ton skins Oil for deep-frying
Sweet & Sour Sauce
2 tablespoons cornstarch
1-1/4 cups pineapple juice
2 tablespoons white vinegar
1/3 cup brown sugar, packed
1/4 cup ketchup
1 tablespoon soy sauce
Prepare Sweet & Sour Sauce; keep warm. Combine PORK MIX, ginger, onion and soy sauce. Place 1 teaspoon of mixture in center of each won-ton skin. Moisten edges with water. Fold diagonally. Press edges to seal.
Pour oil 2 inches deep in a deep fryer or medium saucepan. Heat oil to 375F (290C). Carefully lower won tons into hot oil. Cook 30 seconds on each side until crisp and golden brown. Drain on paper towels. Serve with Sweet & Sour Sauce. Makes 60 won tons.
Sweet & Sour Sauce
In saucepan, combine cornstarch and 1/4 cup pineapple juice until smooth. Stir in remaining juice and remaining ingredients. Cook and stir until smooth and slightly thickened.
1. Remove meat cubes from mix. Shred meat by pulling apart with 2 forks.
2. Spoon filling onto skins. Moisten edges. Fold diagonally. Pinch to seal.
MEXICAN DELIGHT
Begin your next fiesta with this winning Southwest combination.
1 (30-oz.) can refried beans
2 cups ALL-PURPOSE GROUND MEAT MIX, page 38, thawed
1 (4-oz.) can diced or chopped green chiles
3 cups shredded Monterey Jack cheese (12 oz.)
1 (7-oz.) can green-chile salsa
1 avocado, peeled, pitted, mashed, or 1 (7.5-oz.) pkg. frozen avocado dip, thawed
1 cup dairy sour cream
1 cup pitted ripe olives, for garnish
1 (10-oz.) pkg. corn chips
Preheat oven to 400F (205C). Lightly butter a 13” x 9” baking dish. Spread refried beans in bottom of dish. Spread ALL-PURPOSE GROUND MEAT MIX evenly over beans. Sprinkle chiles over meat mixture. Sprinkle with cheese. Drizzle green-chile salsa over cheese.
Bake about 30 minutes in preheated oven until hot and bubbly. Remove from oven.
Spoon avocado or avocado dip onto center of casserole. Spoon sour cream in a circle around avocado. Arrange olives on sour cream and avocado. Tuck about 1/3 of the corn chips around edge of dish with points up. Serve with remaining corn chips. Makes 10 to 12 appetizer servings.
BIG SOFT PRETZELS
For a great snack try these with a cool drink.
1 tablespoon active dry yeast or 1 (1/4-oz.) package
1-1/2 cups lukewarm water 110F (45C)
2 eggs, beaten
1/4 cup vegetable oil or melted margarine
5 to 6 cups HOT ROLL MIX, page 17
1 egg, beaten
About 2 tablespoons coarse salt
Preheat oven to 425F (220C). Lightly grease 2 large baking sheets. In a bowl, dissolve yeast in lukewarm water. Blend in 2 eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Stir well. Add more HOT ROLL MIX to make a soft dough. Knead about 5 minutes, until dough is smooth. Roll dough into ropes about 1/2 inch in diameter and 18 to 24 inches long. Form into pretzels. For sticks, cut dough into 5- to 6-inch lengths. Place on prepared baking sheets. Brush with beaten egg and sprinkle with salt. Bake immediately 12 to 15 minutes, until brown and crisp. Makes 12 to 15 large pretzels.
1. Place ropes of dough on cookie sheets to form a circle and twist the ends twice.
2. Lay the twisted ends of the dough across the circle and press to seal.
SOUPS & SALADS
A new addition to our soup line is Pasta e Fagioli. A salad and hot French bread add the finishing touches to this “down-home” meal. Also try our hearty Calico Bean Soup—it’s a meal in a bowl. Our soups are great “tummy warmers” for the winter months, but don’t reserve them for only one season. Enjoy soup any time of the year. Most can be prepared ahead and reheated in a jiffy. Best-Ever Minestrone Soup and New England Clam Chowder make frequent appearances at the table.
Master basic white sauce and all its variations with WHITE SAUCE MIX. Be creative in preparing your own homemade soups and sauces with it. WHITE SAUCE MIX is one of the few mixes that requires refrigeration for storage.
Gayle’s Chicken Salad is a beautiful main dish for lunch or supper. To make a special presentation serve in a scooped-out melon, as pictured, or pineapple shell.
You must try Oriental Chicken Noodle Salad, an interesting blend of textures and flavors. Even though the combination of ingredients sounds unusual, this recipe will become a favorite for you as it is for us.
Be sure to look at the variety of recipes for delicious salad dressings.
CORN-TORTILLA CHICKEN SOUP
This recipe is quite spicy. If you prefer, reduce the chili powder.
1 medium onion, chopped
2 or 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano leaves
1 bay leaf
10 cups regular-strength chicken broth
1 (8-oz.) can tomato sauce
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 cups CHICKEN MIX, page 39, thawed
2 cups fresh corn kernels or frozen corn, thawed
Fresh cilantro, chopped, garnish, if desired
Sour cream, garnish
Unsalted tortilla chips, garnish
Heat large kettle or Dutch oven to medium high heat. Lightly spray with vegetable cooking spray. Add onion, garlic, chili powder, cumin, oregano and bay leaf. Sauté until onion is cooked. Add chicken broth, tomato sauce, salt and pepper. Bring to a boil Add CHICKEN MIX and corn.
Reduce heat and simmer 15 minutes. Serve steaming hot. Garnish with cilantro, sour cream and tortilla chips. Makes about 6 to 8 servings.
For lower fat, use baked tortilla chips or follow instructions with the Mexican Haystack, page 142, for making lowfat tortilla strips.
EASTERN CORN CHOWDER
A crisp salad with crackers completes this meal.
5 slices bacon
1 medium onion, thinly sliced
2 medium potatoes, pared and diced
Water
2 cups milk
1 cup WHITE SAUCE MIX, page 63
1 (17-oz.) can cream-style corn
1 teaspoon salt
Dash of pepper
1 tablespoon butter or margarine, for garnish
Cook bacon until crisp. Crumble and set aside. Reserve 1 tablespoon bacon drippings in pan. Add onion and cook
until light brown. Add potatoes and water to cover. Cook 10 to 15 minutes, until potatoes are cooked.
Combine milk and WHITE SAUCE MIX, in a saucepan. Stirring constantly, cook over low heat until thick and smooth. Stir in corn, salt and pepper. Add to potato mixture and heat through 10 minutes. Top each serving with crumbled bacon and butter or margarine. Makes 6 servings.
1. Add white sauce and corn mixture to potatoes and heat through.
. Serve in soup bowls. Top each erving with crumbled bacon.
FRENCH ONION SOUP GRATINÉ
You’ll enjoy this quick version of a robust international favorite.
2 pkgs. ONION SEASONING MIX, page 35
4 cups water or beef broth
1/4 cup butter or margarine, softened
6 slices French bread, 1 inch thick
8 oz. (2 cups) shredded Swiss cheese
2 tablespoons grated Parmesan cheese
In a large saucepan, combine ONION SEASONING MIX and water or broth. Bring to a boil over medium-high heat. Simmer about 10 minutes. Preheat oven to 375F (190C). Spread butter or margarine evenly on 1 side of each bread slice. Arrange buttered bread slices on an ungreased baking sheet. Toast bread in oven until browned and quite dry, about 10 minutes.
Remove from oven. Sprinkle about 2 tablespoons Swiss cheese on each toasted bread slice. Return bread to oven until cheese melts. Divide remaining Swiss cheese in 6 soup bowls. Pour soup into bowls. Float bread slice on top of each. Sprinkle with Parmesan cheese. Makes 6 servings.
PASTA E FAGIOLI
A favorite Italian soup made with beans and pasta.
1 large onion, chopped
4 stalks celery, chopped
3 large carrots, chopped
2 garlic cloves, minced, or 1 teaspoon garlic powder
3 (14.25-oz.) cans regular-strength chicken broth
3 cups NAVY BEAN MIX, page 48, thawed
1 (14.5-oz.) can diced peeled tomatoes, undrained
1 (8-oz.) can tomato sauce
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/2 teaspoon pepper
2 bay leaves
1 tablespoon dried parsley flakes
Salt to taste
1 cup shell macaroni
Fresh grated Parmesan cheese, garnish
Variation
Substitute 1/2 small head of cabbage, chopped, for the shell macaroni.
Spray large pot or Dutch oven with non-stick vegetable cooking spray. Add onions, celery, carrots and garlic. Cook about 4 or 5 minutes until partially tender, stirring occasionally. Add chicken broth, NAVY BEAN MIX, tomatoes, tomato sauce, oregano, basil, pepper, bay leaves, parsley flakes and salt. Bring to a boil.
Add macaroni. Reduce heat to medium and cook 10 to 15 minutes until macaroni and vegetables are tender. Remove bay leaves. Sprinkle with Parmesan cheese. Makes about 8 servings.
This makes a great lowfat supper with tossed salad and French bread. For a thicker soup, add more macaroni.
HEARTY NEW ENGLAND CLAM CHOWDER
A tantalizing aroma says, “Welcome home.”
2 (6.5-oz.) cans minced clams
1 cup finely chopped onions
1 cup finely chopped celery
2 cups pared and diced potatoes
Water
1-1/2 cups WHITE SAUCE MIX, page 63
1 quart milk
1/2 teaspoon sugar
Salt and pepper to taste
Drain clams, reserving juice. In a large saucepan, combine clam juice, onions, celery and potatoes. Add enough water to cover vegetables. Cook about 15 minutes until tender.
While vegetables are cooking, combine WHITE SAUCE MIX and milk in a large pot or Dutch oven. Cook over low heat until thick and smooth, stirring constantly. Add clams, undrained vegetables and sugar. Heat about 15 minutes. Add salt and pepper to taste. Makes 6 servings.
BROCCOLI CHEESE SOUP IN BREAD BOWLS
Bakery hard rolls become a bowl for your soup.
1-1/2 lb. fresh broccoli, chopped (about 3 cups)
2 potatoes, peeled and diced
1 carrot, peeled and diced
1 onion, chopped
4 cups chicken broth
1-1/2 cups WHITE SAUCE MIX, page 63
1-1/2 cups milk
4 oz. (1 cup ) shredded Muenster cheese
1/4 teaspoon ground nutmeg, if desired
Salt and pepper to taste
6 large (3-oz.) round hard rolls
In a 4-quart saucepan, put broccoli, potatoes, carrot and onion. Add chicken broth to cover vegetables. If more liquid is needed to cover vegetables, add water. Cook over medium heat 15 to 20 minutes until vegetables are tender.
In medium bowl, combine WHITE SAUCE MIX and milk. Add mixture to cooked vegetables, stirring constantly 2 to 3 minutes until thickened. Stir in cheese until melted. Add nutmeg, salt and pepper to taste.
Slice tops off of rolls. Scoop out soft bread from inside of roll leaving crusty shell. Spoon soup into bread bowls. Replace top of bread or serve to the side of soup. Makes about 2 quarts soup or 6 large servings.
Scooped-out bread bowls can be lightly toasted in oven.
Did you know that watercress is a wonderful source of vitamins A and C?
CREAM-OF-CHICKEN SOUP
Perfect on a cold winter day!
2 chicken-bouillon cubes
2 cups hot water
1-1/2 cups WHITE SAUCE MIX, page 63
1 cup CHICKEN MIX, minced page 39
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 teaspoon salt
1 teaspoon garlic salt
4 cups milk
1 egg yolk, beaten
Chopped chives, watercress, or pimiento for garnish
Dissolve bouillon cubes in hot water. Combine WHITE SAUCE MIX and bouillon mixture in a large pot or Dutch oven. Cook over low heat about 5 minutes, stirring constantly, until thick and smooth. Add CHICKEN MIX, celery, onion, salt and garlic salt.
Simmer 15 minutes, stirring constantly. Blend in milk and egg yolk. Simmer 5 more minutes. Remove from heat. Garnish with chopped chives, watercress or pimiento. Makes 6 servings.
BASIC WHITE SAUCE
Add 1 cup coooked vegetables and create your own cream soups.
1/2 cup WHITE SAUCE MIX, page 63
1 cup cool water
Pepper, herbs and spices, if desired
Variations
Substitute milk, tomato juice or chicken or beef stock for all or part of water.
Stir constantly until smooth and thickened. Stir in chopped mushrooms for Creamy Mushroom Sauce.
In a small saucepan, combine WHITE SAUCE MIX and water. For thinner sauce, decrease WHITE SAUCE MIX to 1/4 cup. For thick sauce, increase WHITE SAUCE MIX to 3/4 cup. Cook over low heat until smooth, stirring constantly. Season with pepper, herbs and spices, if desired. Makes about 1-1/2 cups sauce
Cheese Sauce
Add 1/2 to 1 cup shredded Cheddar cheese after mixture thickens. Stir until cheese is melted.
Curry Sauce
Add 1 teaspoon curry powder to thickened mixture.
Celery Sauce
In a skillet sauté 1/4 cup chopped onion and 3/4 cup chopped celery; add to sauce.
Creamy Mushroom Sauce
Add 1/2 cup chopped fresh mushrooms and 1 teaspoon Worcestershire sauce.
ORIENTAL NOODLE SOUP
This is one of the Westovers’ favorite recipes. Linguine is also known as flat spaghetti.
1-1/2 cups water
1-1/2 teaspoons instant chicken-bouillon granules
2 cups CUBED PORK MIX, page 47, thawed
1-1/2 teaspoons soy sauce
1 (8-oz.) pkg. linguine
3 hard-cooked eggs, sliced, for garnish
3 chopped green onions, for garnish
In a medium saucepan, bring water to a boil. Add bouillon granules; stir until dissolved. Stir in CUBED PORK MIX and soy sauce. Bring to a boil. Simmer about 5 minutes
over low heat, stirring occasionally. Cook linguine according to package directions.