Spoon cooked linguine evenly into 4 soup bowls. Pour pork mixture evenly over top of each. Garnish each with hard-cooked egg slices and chopped green onions. Makes 4 servings.
BEST-EVER MINESTRONE SOUP
Our favorite Italian soup!
1 (28-oz.) can tomatoes
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
1 quart water
2 large carrots, peeled, sliced
2 (8-oz.) cans tomato sauce
2 cups beef broth
1 tablespoon dried parsley leaves
1/2 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/4 teaspoon pepper
1/2 teaspoon garlic salt
1 (15-oz.) can garbanzo beans, drained
1 (16-oz.) can green beans, drained
1 (15-oz.) can kidney beans, drained
1-1/4 cups mostaccioli or other macaroni
Parmesan cheese, for garnish
Purée tomatoes in blender. In a large pot or Dutch oven combine ALL-PURPOSE GROUND-MEAT MIX, puréed tomatoes, water, carrots, tomato sauce, broth, parsley, basil, oregano, pepper and garlic salt. Bring to a boil. Cover, simmer over low heat about 20 minutes.
Add garbanzo beans, green beans and kidney beans. Return to a boil; add macaroni. Cook 10 minutes or until macaroni is tender. Garnish with Parmesan cheese. Makes 8 to 10 servings.
Gayle’s Chicken Salad
GAYLE’S CHICKEN SALAD
An appealing combination of contrasting textures.
2 cups CHICKEN MIX, page 39, thawed
2 cups chopped celery
3 medium sweet pickles, diced
3 green onions, chopped
1-1/2 cups fresh pineapple or 1 (15.25-oz.) can pineapple tidbits, drained
1 (2-oz.) pkg. sliced almonds, toasted
1-1/2 cups seedless red flame or green grapes
1 apple, chopped, if desired
1 (8-oz.) can water chestnuts, drained
1 cup mayonnaise
2 teaspoons sugar
Salt and pepper to taste Lettuce leaves
In a large bowl, combine CHICKEN MIX, celery, pickles, green onions, pineapple, toasted almonds, grapes, apple and water chestnuts. Set aside. In a small bowl, stir together mayonnaise and sugar. Stir into chicken mixture; add salt and pepper. Cover; refrigerate several hours or up to 24 hours. Serve on lettuce leaves. Makes 6 to 8 servings.
For an especially attractive presentation, serve this salad in scooped-out melon or pineapple half and garnish with a cluster of grapes. We make this with fatfree mayonnaise for a lowfat dish.
HOT CHICKEN SALAD
Our Pan Rolls are the perfect accompaniment.
2 cups CHICKEN MIX, page 39, thawed
2 cups chopped celery
1 cup sliced almonds
1 tablespoon minced onion
2 tablespoons lemon juice
1 teaspoon salt
1-1/4 cups mayonnaise
4 hard-cooked eggs, chopped
4 oz. (1 cup) shredded Swiss cheese
Preheat oven to 400F (205C). Lightly butter a 2-quart casserole. In a medium bowl, combine CHICKEN MIX, celery, almonds, onion, lemon juice, salt and mayonnaise. Mix well. Add chopped eggs and toss lightly.
Put mixture into prepared casserole dish or individual soufflé dishes. Top with shredded cheese. Bake, uncovered, 20 to 25 minutes. Makes 6 servings.
Versatile as an appetizer in creampuff shells or as a luncheon or main-dish salad. For a change of pace try this hot salad rather than the expected cold salad.
ORIENTAL CHICKEN NOODLE SALAD
An enticing blend of textures and flavors that are enhanced with chilling. Serve with your prettiest chop sticks.
1 (3-oz.) pkg. ramen noodles, without seasoning packet
1 (8-oz.) pkg. fresh coleslaw mix or 1/2 small head cabbage, finely chopped
2 green onions, chopped
2 cups CHICKEN MIX, page 39, thawed
2 tablespoons sugar
1/2 teaspoon pepper
1 teaspoon salt
3 tablespoons rice vinegar
1/3 cup vegetable oil
4 tablespoons sesame seeds, toasted
1 (2.25-oz.) pkg. slivered almonds, toasted
Chinese pea pods, for garnish
Mandarin oranges, for garnish
In a medium bowl, crumble dry ramen noodles into small pieces. Add cole slaw mix or shredded cabbage, green onions and CHICKEN MIX. Toss together to mix. In a small bowl, combine sugar, pepper, salt, rice vinegar and oil. Pour over chicken mixture. Toss to coat.
Chill at least 8 hours or up to 48 hours. Before serving, toss in toasted sesame seeds and toasted almonds.
If desired, garnish with Chinese pea pods and mandarin oranges alternated in spoke fashion around salad. Makes 4 to 6 servings.
STRAWBERRY-SPINACH SALAD
An eye-appealing, colorful combination accented with beautiful fresh strawberries.
Orange Dressing, below
1/2 lb. fresh spinach leaves, washed and patted dry
1 (10.5-oz.) can mandarin oranges, well-drained
2 cups CHICKEN MIX, page 39, thawed
2 cups fresh strawberries, washed, hulled and halved
Orange Dressing
1/4 cup vegetable oil
1/4 cup red-wine vinegar
3 tablespoons sugar
1/4 cup orange juice
1/4 teaspoon dry mustard
2 tablespoons poppy seeds
1/2 teaspoon grated orange peel
Prepare Orange Dressing. In a large salad bowl, combine spinach leaves, mandarin oranges, CHICKEN MIX and strawberries. Toss to mix. Toss with Orange Dressing or pass dressing separately. Makes 4 to 6 servings.
Orange Dressing
Combine ingredients. Blend well. Chill for at least 2 hours before serving. Blend again right before serving. Makes about 3/4 cup.
GRANDMA’S HAMBURGER SOUP
The aroma creates memories of old-fashioned goodness as it simmers.
1 pkg. FIVE-WAY BEEF MIX, made with ground beef, page 40, thawed
1/4 cup chopped green bell pepper or 1 tablespoon dried green-pepper flakes
4 cups tomato juice
1/4 cup rice or barley, uncooked
1 bay leaf, crushed
1 teaspoon sugar
1 teaspoon Worcestershire sauce
Parmesan cheese, for garnish
Variation
Substitute 2 cups water for 2 cups tomato juice. Substitute 1 cup vermicelli for 1/4 cup rice or barley.
In a large saucepan or Dutch oven, combine all ingredients except cheese. Bring to a boil. Cover; simmer 20 to 30 minutes. Ladle into 6 to 8 soup bowls. Garnish each with Parmesan cheese. Makes 6 to 8 servings.
1. Combine mix and rice or barley with other ingredients. Simmer to blend flavors.
2. Serve piping hot, garnished with Parmesan cheese.
Taco Salad
TACO SALAD
Olé! Perfect to serve outside on a hot summer night.
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, or 2 cups CHICKEN MIX, page 39, or 2 cups MEXICAN MEAT MIX, page 46, thawed
1 (7-oz.) can green-chile salsa
1 head of lettuce, torn into bite-size pieces
3 large tomatoes, chopped
1 large avocado, chopped
4 to 5 green onions, chopped
8 oz. (2 cups) shredded Monterey Jack or Cheddar cheese
1 (15-oz.) can kidney beans, drained or 1 (15-oz.) can ranch-style beans
1 (10-oz.) pkg. tortilla chips Salsa or salad dressing of your choice
In a medium skillet, combine your choice of MIX with salsa. Heat. In a large salad bowl, combine lettuce, tomatoes, avocado, green onions, shredded cheese and beans. Add meat mixture. Toss gently. Add tortilla chips and top with salsa or salad dressing of your choice. Makes 8 servings.
For a party look, omit tortilla chips and serve in large taco shell. Layer ingredients instead of tossing. Guacamo
le, sour cream and olives may be added.
HEARTY CHOWDER
Thaw all frozen mixtures 24 to 48 hours in the refrigerator or more quickly in a microwave oven.
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
4 cups tomato juice
1 cup water
2 (10.25-oz.) cans cream of celery soup
2-1/2 cups peeled, grated carrots
1 teaspoon sugar
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/8 teaspoon ground marjoram
6 thin slices Swiss cheese
Reduce heat and simmer In a large saucepan, combine ALL-PURPOSE GROUND-MEAT MIX, tomato juice, water and soup. Stir with a wire whisk to blend. Stir in carrots, sugar, garlic salt, pepper and marjoram. Bring mixture to a boil over medium-high heat. Reduce heat and simmer 30 minutes.
To serve, place Swiss-cheese slices in bottoms of 6 shallow soup bowls. Pour hot soup over cheese. Reduce heat and serve immediately. Makes 6 servings.
This is a real quickie on a chilly day. You‘ll speed things up even more by using a grated carrots from the produce department.
SWISS HAMBURGER SOUP
Gruyère cheese, a smoothtextured cousin of Swiss cheese, melts in the hot soup.
1 pkg. FIVE-WAY BEEF MIX made with ground beef, page 40, thawed
1 (16-oz.) can tomatoes
2 cups water
8 oz. (2 cups) Gruyére cheese, cut into small cubes
In a large saucepan, combine FIVE-WAY BEEF MIX, tomatoes and water. Simmer 20 to 30 minutes over low heat. Before serving, stir in cheese cubes. Makes 6 to 8 servings.
CALICO BEAN SOUP
You’ll find robust flavors in our new hearty soup.
2 cups DRIED CALICO BEAN SOUP MIX, page 37
Soaking water
8 cups water
1-1/2 lb. ham hocks or ham bone
1 onion, chopped
1 garlic clove, minced, or 1/2 teaspoon garlic powder
1 pod dried red chili pepper or 1 teaspoon chili powder
1 (28-oz.) can tomatoes, undrained, cut up
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
In a large colander, wash and sort beans. In a large pot or Dutch oven, combine beans and 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 8 cups water, ham hocks or ham bone, onion, garlic, chili pepper or chili powder and tomatoes. Simmer 45 minutes or until tender. Add lemon juice, salt and pepper and simmer 30 minutes. longer. Makes 6 to 8 servings.
VEGETABLES & SIDE DISHES
Nutritionists urge us to eat more vegetables and grains to obtain needed vitamins and minerals. For variety in taste, texture and color, vegetables can be added to most dishes. Serve contrasting varieties, for example red cabbage and baby carrots, or broccoli spears and sliced tomatoes.
Vegetables are at their best when freshly picked. Use your home-grown vegetables if possible or purchase them close to the time of preparation. Buy perishable fresh vegetables in season when prices are reasonable. Damaged vegetables are not a bargain. Buy those that are free from bruises, skin punctures and decay.
Old-Fashioned Vegetable Platter can be served as a side or main dish. FREEZER CHEESE-SAUCE MIX adds the necessary protein to make it a complete meal. Most vegetables are enhanced by adding a cheese sauce.
Those who like Italian cooking will enjoy Eggplant Parmesan and Green Peppers Mediterranean-Style, both made with ITALIAN-STYLE MEAT MIX. Zucchini Casserole complements roast chicken, steak or chops. For a change, serve this instead of potatoes.
MOLASSES-BAKED BEANS
Wonderful as a main dish or as an accompaniment for ribs, steak or hamburgers.
1/2 lb. bacon, diced
1 cup chopped onions
1 cup chopped celery
4 cups NAVY BEAN MIX, page 48, thawed
1/2 cup molasses
1/4 cup brown sugar, packed
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
1 tablespoon prepared mustard
2 tablespoons apple-cider vinegar
Preheat oven to 300F (150C). In a large skillet, fry bacon until almost crisp. Drain and discard all but 1 tablespoon of drippings from skillet. Put bacon in a 2-quart casserole dish with a lid. Set aside. Sauté the onions and celery in the remaining bacon drippings until lightly browned.
In casserole dish combine bacon, sautéed vegetables, NAVY BEAN MIX, molasses, brown sugar, Worcestershire sauce, ketchup, mustard and vinegar. Stir together well. Cover and cook in preheated oven for about 2 hours, until moisture is absorbed. Makes 6 to 8 servings.
CAULIFLOWER FRITTERS IN CHEESE SAUCE
Fresh green beans, zucchini slices and spinach are also excellent dipped in this batter and fried.
1 medium cauliflower
1/2 teaspoon salt
1-1/2 cups FREEZER CHEESE-SAUCE MIX, page 54, thawed
3 eggs, separated
1/4 teaspoon salt
Vegetable oil for frying
Dip flowerets in egg batter. Fry in hot oil. Drain on paper towels
Break cauliflower into flowerets. In a saucepan, cover flowerets with water. Add 1/2 teaspoon salt. Cook uncovered until crisp-tender, about 10 minutes. Remove from heat; drain well. In a saucepan, heat FREEZER CHEESE-SAUCE MIX over low heat. Do not boil. Keep warm.
In a large bowl, beat egg whites until stiff; set aside. In a another bowl, beat egg yolks until thickened. Beat in 1/4 teaspoon salt. Fold beaten egg yolks into egg whites; set aside. Pour oil about 3/4-inch deep in a skillet. Heat to 375F (190C).
Dip slightly cooled cauliflowerets into egg mixture, turning with a fork to coat all sides. Using a slotted spoon or 2 forks, carefully lower flowerets into hot oil. Cook 4 or 5 pieces at a time, turning until browned, about 1 minute. Drain on paper towels. Arrange on a platter. Drizzle with warmed FREEZER CHEESE-SAUCE MIX. Serve immediately. Makes 6 servings.
We’ve made this into a dinner casserole by adding 1 cup cooked chicken and 1/2 cup frozen peas before baking.
POTATOES AU GRATIN
This week-day favorite disappears quickly at our homes.
1/2 cup WHITE SAUCE MIX, page 63
1 cup cool water
1-2/3 cup Chicken Gravy, page 62, or 1 (10.75-oz.) can condensed cream of chicken soup
1 cup shredded Cheddar cheese (4 oz.)
4 cups cooked, pared and cubed potatoes
3 tablespoons chopped fresh parsley or 1 tablespoon parsley flakes
Preheat oven to 350F (175C). Butter a 2-quart casserole. Combine WHITE SAUCE MIX and cool water in a small saucepan. Cook over low heat 3 to 5 minutes, stirring constantly, until thick and smooth. In a medium bowl, combine white sauce, Chicken Gravy or cream of chicken soup and cheese.
Put cooked potatoes in casserole dish. Pour cheese mixture over. Stir gently to coat potatoes. Sprinkle parsley on top. Bake 20 to 30 minutes, until sides are bubbly and cheese is melted. Makes 6 servings.
FAT-FREE REFRIED BEANS
Once you have tasted the flavor of your own refried beans, you’ll never want to use the canned variety again.
4 cups PINTO BEAN MIX, page 49, thawed
1/4 cup green-chile salsa
Spray a medium skillet with non-stick vegetable cooking spray. Drain any excess liquid from the PINTO BEAN MIX and mash with fork or in a food processor until partially smooth.
Pour mashed-bean mixture into heated skillet and stir until heated through. Top with green-chile salsa. Makes 4 to 6 servings.
If you aren’t concerned about additional fat, these are great topped with shredded Cheddar or Monterey Jack cheese.
ZUCCHINI CASSEROLE
Another way to use the bounty from your garden. A combination that’s sure to please.
4 medium zucchini, sliced 1/2-inch thick
3/4 cup
pared and sliced carrots
Water, salted
1/2 cup chopped onion
6 tablespoons butter or margarine
2-1/4 cups HERBED STUFFING MIX, page 33
1-2/3 cups Chicken Gravy, page 62, or 1 (10.75-oz.) can condensed cream of chicken soup
Make-A-Mix Page 9