1/2 cup dairy sour cream
Variation
Chicken-Zucchini Casserole—Add 1 package CHICKEN MIX, page 39, or 2 cups cooked, diced chicken.
In a saucepan, put zucchini and carrots in boiling, salted water to cover. Cover pan and simmer 15 minutes, until vegetables are tender. Drain.
In a saucepan, sauté onion in 4 tablespoons of the butter or margarine until tender. Stir in 1-1/2 cups of the HERBED STUFFING MIX, Chicken Gravy and sour cream. Gently stir in vegetables. Preheat oven to 350F (175C). Lightly butter a 1-1/2-quart casserole. Put mixture into casserole. Melt remaining butter or margarine in a saucepan. Add remaining HERBED STUFFING MIX to butter or margarine. Toss gently and sprinkle over casserole. Bake 30 to 40 minutes. Makes 6 to 8 servings.
During the zucchini season we all serve this frequently.
Zucchini Casserole
OLD-FASHIONED VEGETABLE PLATTER
Ready for a meatless meal? Zucchini, cocozelle, pattypan, crookneck and straightneck are all types of summer squash.
1 lb. broccoli
1 medium cauliflower
1/4 lb. Brussels sprouts, if desired
4 large carrots
1/2 lb. summer squash
1/2 lb. fresh mushrooms
2 ears of corn, husked
Salt and pepper to taste
1-1/2 cups FREEZER CHEESE-SAUCE MIX, page 54, thawed
Cut broccoli and cauliflower into flowerets; set aside. Trim Brussels sprouts. Rinse; set aside. Peel carrots and cut in 1/4-inch slices; set aside. Rinse summer squash; trim ends and cut in 1/2-inch slices; set aside. Rinse mushrooms. Peel, if desired; set aside. Rinse corn. Break ears of corn in half or thirds; set aside.
Pour water about 1-1/2 inches deep in a large pot or Dutch oven. Insert steamer basket. Place broccoli, cauliflower, Brussels sprouts and carrots in steamer basket. Cover; bring water to a boil. Steam 15 minutes. Add squash, mushrooms and corn. Steam 10 minutes longer until vegetables are crisp-tender.
In a saucepan, warm FREEZER CHEESE-SAUCE MIX over low heat; do not boil. Arrange cooked vegetables on a large platter. Season to taste with salt and pepper. Top with warmed cheese sauce. Makes 3 to 4 main-dish or 6 side-dish servings.
GREEN PEPPERS MEDITERRANEAN-STYLE
An exceptional side dish, serve this with broiled fish.
2 tablespoons vegetable oil
4 large green peppers, cut in thin strips
1/2 teaspoon onion salt
1/4 teaspoon pepper
2 cups sliced fresh mushrooms
1/2 cup ITALIAN-STYLE MEAT MIX, page 42, thawed
Heat oil in a large skillet. Add green pepper strips, onion salt and pepper. Stirring occasionally, sauté over medium-high heat until peppers are crisp-tender, about 3 minutes. Stir in mushrooms and ITALIAN-STYLE MEAT MIX. Simmer over low heat until heated through, 10 to 15 minutes. Makes 6 to 8 servings.
Whip 4 eggs together and pour over cooked mixture, Slide skillet under the broiler until eggs are set, and you’ve created a frittata. That’s Italian for fritter.
ITALIAN-STYLE ZUCCHINI
Impress your guests with this new side dish.
2 tablespoons vegetable oil
4 or 5 medium zucchini, cut into 1/4-inch slices
1 medium onion, sliced, separated in rings
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups ITALIAN-STYLE MEAT MIX, page 42, thawed
Heat oil in a large saucepan. Add zucchini, onion rings, salt and pepper. Stirring occasionally, simmer until lightly browned, 3 to 4 minutes. Add ITALIAN-STYLE MEAT MIX. Cover and simmer over low heat until zucchini are crisp-tender, 5 minutes. Serve immediately. Makes 4 servings.
Many members of our families prefer this as a side dish. It’s a nice change from potatoes or rice.
SUPPER STUFFING
Stuff your favorite poultry, roast or pork chops or use as a side dish to any meat.
1 teaspoon instant chicken bouillon
3/4 cup boiling water
6 tablespoons butter or margarine
1 onion, finely chopped
4 large stalks celery, finely chopped
7 cups HERBED STUFFING MIX, page 33
Turkey or roasting chicken, if desired
Dissolve bouillon in boiling water. Melt butter or margarine in a medium skillet. Sauté onion and celery until crisp-tender. In a large bowl, combine HERBED STUFFING MIX, bouillon-water mixture and vegetables. Toss lightly.
Use for stuffing turkey or chicken, if desired. Or preheat oven to 350F ( 175C) and put mixture in a lightly buttered casserole. Bake 30 minutes, until heated through.
MAIN DISHES - BEEF
Do you hate that last-minute frenzy when you are trying to put a meal together and everyone is hungry and in a hurry? Be ready by having these skipa-step mixes on hand to trim your preparation time to minutes.
ALL-PURPOSE GROUND MEAT MIX can be made with ground beef, ground turkey or ground chicken and can be used in any recipe calling for hamburger. Use this mix for Enchilada Casserole or Saturday Stroganoff. Or surprise everyone with Dinner in a Pumpkin, which is especially nice for Halloween.
We have combined FIVE-WAY BEEF MIX with HOT ROLL MIX to produce Bread Basket Stew. Serve a hearty meal in the bread basket, then enjoy the tasty basket itself. Wintry-Day Chili couldn’t be easier, thanks to one of our new mixes, the PINTO BEAN MIX.
We suggest serving Hurry-Up Curry for your next buffet. Place rice, meat, chutney and peanuts in separate bowls. Have an extra shaker with curry powder for those who like a little more spice. Then guests can serve themselves.
BAKED BEEF BRISKET
Begin baking the brisket in the morning so it will be ready for your evening meal.
1 (5-lb.) beef brisket
1 pkg. ONION SEASONING MIX, page 35
2 tablespoons water
1 teaspoon salt
1/4 teaspoon pepper
10 small boiling onions, peeled
1/4 lb. small fresh mushrooms
Variation
To cook a 3- or 4-pound brisket, bake 30 minutes at 350F (175C), then 5 or 6 hours longer at 250F (120C).
Preheat oven to 350F (175C). Cut two 18” x 12” pieces of heavy-duty foil. Place on a large baking sheet with raised sides. Place brisket in center of foil. Sprinkle with ONION SEASONING MIX, water, salt and pepper. Place onions and mushrooms on top of meat. Bring 2 short ends of top piece of foil together over meat. Fold tight against meat; fold sides to make a tight seal. Repeat with second piece of foil, making a double covering of foil.
Bake 1 hour. Reduce heat to 250F (120C). Bake 9 hours longer or until tender when pierced with a fork. Unwrap meat. Remove onions, mushrooms and any meat juice and place in bowl. Slice meat, arranging slices on a platter. To serve, pour onion mixture over sliced brisket. Makes 18 to 20 servings.
ONION POT ROAST
Slow cooking allows flavor to develop.
1/2 teaspoon salt
Pinch of pepper
3 to 4 lb. beef arm roast or 7-blade pot roast
3 tablespoons all-purpose flour
3 tablespoons vegetable shortening
1 pkg. ONION SEASONING MIX, page 35
1 cup water
4 medium carrots, peeled, quartered
3 celery stalks, cut in sticks
3 medium potatoes, cut in half
1 bay leaf
Preheat oven to 325F (165C). Sprinkle salt and pepper over roast. Dredge in flour, turning to coat all sides. In a Dutch oven, melt shortening. Add roast, turning to brown all sides.
In a small bowl, combine ONION SEASONING MIX and water. Pour over roast. Add carrots, celery, potatoes and bay leaf; cover. Bake 3 hours or until meat is tender. On a platter, arrange cooked vegetables around roast. Serve immediately. Makes 6 to 8 servings.
For the best-tasting gravy, thicken the pan juices with cornstarch. Stir until smooth and thickened to desired consistency.
TASTY BEEF BIRDS
Serve with noodles, gree
n beans and a salad.
1 cup dry breadcrumbs
1 oz. (1/4 cup) shredded Cheddar cheese
1/4 cup butter or margarine, melted
2 tablespoons chopped green onion
6 thin cubed steaks
3 tablespoons vegetable oil
1 cup BEEF GRAVY MIX, page 61
2 cups cold water
In a medium bowl, combine breadcrumbs, cheese, melted butter or margarine and green onions.
Arrange steaks on a flat surface. Spread evenly with breadcrumb mixture. Roll up jelly-roll fashion. Fasten with a wooden pick or skewer. Heat oil in a medium skillet. Add rolled steaks. Cook over medium heat until browned.
In a small saucepan, blend BEEF GRAVY MIX and water. Stir over medium heat with a wire whisk until smooth and slightly thickened. Pour gravy over steaks. Cover and simmer 25 to 30 minutes until steaks are tender. Makes 6 servings.
BREAD BASKET STEW
Believe it or not, the Bread Basket Bowls hold their shape when filled with stew.
Bread Basket Bowls, page 244
1 pkg. FIVE-WAY BEEF MIX made with cubed beef, page 40, thawed
2 (8-oz.) cans tomato sauce
1 (17-oz.) can whole-kernel corn, undrained
2 cups sliced fresh mushrooms or 1 (8-oz.) can mushroom pieces, drained
1 tablespoon Worcestershire sauce
1 bay leaf, if desired
Prepare Bread Basket Bowls; set aside. In a medium saucepan, combine FIVE-WAY BEEF MIX, tomato sauce, corn, mushrooms, Worcestershire sauce and bay leaf, if desired. Bring to a boil over medium-high heat. Cover and simmer over low heat 25 minutes. Remove bay leaf. Place each Bread Basket Bowl on a plate. Ladle stew into bowls. Makes 6 to 8 servings.
SMOTHERED HAMBURGER PATTIES
Tender patties topped with a creamy gravy.
2 lb. lean ground beef
2 tablespoons vegetable shortening
1/3 cup all-purpose flour
1-1/4 cups Creamy Mushroom Sauce, page 101, or 1 (10.75-oz.) can condensed cream of mushroom soup
1-1/3 cups water
1/2 cup BEEF GRAVY MIX, page 61
Preheat oven to 350F (175C). Form ground beef into 8 to 10 patties. In a large skillet, melt shortening. Dip each patty in flour, coating both sides. Sear in hot shortening, turning once. Arrange seared patties in a 13” x 9” baking dish.
In a medium saucepan, combine sauce or soup, water and BEEF GRAVY MIX. Stir with a wire whisk over medium heat until slightly thickened. Pour evenly over meat. Cover and bake 1 hour in preheated oven. Makes 6 to 8 servings.
Searing means to cook for a short time at a high temperature to form a brown crust. We think it helps to retain the juices as well.
SATURDAY STROGANOFF
Stroganoff-lovers will like the convenience of this dish.
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
1-1/2 cups Celery Sauce, page 101, or 1 (10.75-oz.) can condensed cream of celery soup
1-1/2 cups Creamy Mushroom Sauce, page 101, or 1 (10.75-oz.) can condensed cream of mushroom soup
3/4 cup milk
2 cups dairy sour cream
Cooked noodles
Poppy seeds, for garnish
In a large saucepan, combine ALL-PURPOSE GROUND-MEAT MIX, Celery Sauce or soup, and Creamy Mushroom Sauce or soup and milk. Stir until well-blended. Simmer about 10 minutes.
Just before serving, add sour cream. Simmer 2 minutes. Serve over cooked noodles, garnish with poppy seeds. Makes 4 to 6 servings.
SKILLET ENCHILADAS
Olives and cheese nestle inside the rolled tortillas.
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
1-2/3 cups Creamy Mushroom Sauce, page 101, or 1 (10.75-oz.) can condensed cream of mushroom soup
1 (14-oz.) can enchilada sauce
1/4 cup milk
1 (4-oz.) can diced roasted green chiles
12 corn tortillas
12 oz. (3 cups) shredded Cheddar cheese
1 (2.25-oz.) can sliced olives
In a large skillet over medium heat, place ALL-PURPOSE GROUND-MEAT MIX, Creamy Mushroom Sauce or cream of mushroom soup, enchilada sauce, milk and green chiles. Stir occasionally until heated through.
Heat tortillas in microwave oven until softened. Place about 1/4 cup cheese and 1 teaspoon sliced olives in center of each tortilla. Roll and place, seam side down, on top of heated meat mixture. Cover and reduce heat. Simmer about 3 minutes until cheese melts. Spoon onto serving plates. Makes 6 servings.
Stove-top enchiladas! Emily loves these because she can eat the rolled enchiladas and leave the meat for others who enjoy a heartier meal.
NO-FUSS SWISS-STEAK STEW
Slow simmering tenderizes the meat and blends the flavors. Put everything but the noodles in a Dutch oven.
2 lb. lean beef, cut in 1-inch cubes
3 tablespoons all-purpose flour
1 (4-oz.) can diced or chopped green chiles
1 pkg. ONION SEASONING MIX, page 35
1/2 lb. fresh mushrooms or 1 (8-oz.) can mushrooms, drained
1 (28-oz.) can tomatoes, crushed
2 cups water
3 cups hot cooked noodles, buttered
Dredge beef cubes in flour; place in Dutch oven. Add green chiles, ONION SEASONING MIX, mushrooms, tomatoes and water. Stir to blend. Cover; place in cold oven.
Turn oven to 300F (150C). Bake 3 to 4 hours until tender. After 2 hours, add more water if needed to keep mixture moist. Serve immediately over hot buttered noodles. Makes 6 to 8 servings.
If you have a vegetarian in the family, omit beef and flour. Reduce water to 1 cup. Bake at 350F (175C) about 30 minutes.
VEGETABLE-CHEESE CASSEROLE
Hot biscuits are the perfect accompaniment to this colorful meal.
2 tablespoons butter or margarine
1 cup dry bread crumbs
1 pkg. FIVE-WAY BEEF MIX made with ground beef, page 40, thawed
4 oz. (1 cup) shredded Cheddar cheese or Monterey Jack cheese
1-1/2 cups Celery Sauce, page 101, or 1 (10.75-oz.) can condensed cream of celery soup
Preheat oven to 350F (175C). Butter a 2-1/2-quart casserole dish. In a small skillet, melt butter or margarine over medium-low heat. Stir in bread crumbs. Cook and stir until crumbs are crisp and golden brown. In buttered casserole dish, combine FIVE-WAY BEEF MIX, cheese and Celery Sauce or soup. Top with browned crumbs. Bake 30 minutes. Makes 4 to 6 servings.
Monterey Jack cheese is a good substitute for Cheddar. Plain nonfat yogurt makes a good substitute for sour cream.
ENCHILADA CASSEROLE
A simple introduction to Mexican cookery.
1 (6-oz.) pkg. corn chips
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
1-1/2 cups PINTO BEAN MIX, page 49, or 1 (15-oz.) can chili with beans
1 (10-oz.) can enchilada sauce
1 (8-oz.) can tomato sauce
1 cup dairy sour cream
2 oz. (1/2 cup) shredded Cheddar cheese
Preheat oven to 375F (190C). Lightly butter a 2-quart casserole. Crush 1/2 cup of the corn chips and reserve for top. In a medium bowl, combine remaining corn chips, ALL-PURPOSE GROUND-MEAT MIX, PINTO BEAN MIX or chili, enchilada sauce and tomato sauce. Pour into prepared casserole. Bake about 20 minutes, until heated through.
Remove from oven. Spread sour cream on top. Sprinkle with shredded cheese and reserved crushed corn chips. Bake 5 more minutes until cheese is melted. Makes 6 servings.
COUNTRY CASSEROLE
Instead of flat noodles, introduce variety by using mostaccioli, rotini spirals or wheels.
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
1 tablespoon sugar
1/2 teaspoon garlic salt
2 (8-oz.) cans tomato sauce
2 to 3 tablespoons water, if needed
1 (3-oz.) pkg. cream cheese, softened
1/4 to 1/2 cup milk
1 cup dairy sour cream
6
green onions, finely sliced
1 (8-oz.) pkg. noodles, cooked, drained
8 oz. (2 cups) shredded Cheddar cheese
Preheat oven to 350F (175C). Lightly butter a 2-quart casserole dish; set aside. In a medium saucepan, combine ALL-PURPOSE GROUND-MEAT MIX, sugar, garlic salt and tomato sauce. Simmer over medum heat about 10 minutes. Add water if needed to keep mixture moist.
Make-A-Mix Page 10