1-1/2 cups Creamy Mushroom Sauce, page 101
1-1/2 cups Chicken Gravy, page 62, or 1 (10.75-oz.) can condensed cream of chicken soup
3/4 cup milk
2 cups CHICKEN MIX, page 39, thawed
1/2 teaspoon salt
1 large onion, finely chopped
1 (7-oz.) can green-chile salsa
10 oz. (2-1/2 cups) shredded Cheddar cheese
12 corn tortillas, each cut into 8 pieces
Variation
For added spice, add 1/4 cup chopped, roasted green chiles.
Preheat oven to 350F (175C). Lightly butter a 2-quart casserole. In a medium bowl, combine Creamy Mushroom Sauce, Chicken Gravy or soup, and milk. Stir to blend well.
Add CHICKEN MIX, salt, onion, green-chile salsa and 2 cups of the shredded cheese. Layer tortilla pieces and chicken mixture alternately in prepared casserole, ending with chicken mixture. Top with remaining shredded cheese. Bake 35 to 45 minutes, until bubbly.
Makes 8 servings.
We often substitute pineapple tidbits and orange marmalade for apricot halves and apricot jam.
APRICOT CHICKEN
A bold-flavored sauce is created with just a few ingredients.
2 (3-lb.) frying chickens, cut up
1 cup French Dressing, page 69
1 (16-oz.) can apricot halves, drained
1 cup apricot jam
1 pkg. ONION SEASONING MIX, page 35
Cilantro or parsley sprigs, for garnish
Preheat oven to 350F (175C). Rinse chicken. Pat dry with paper towels; set aside. In a bowl, combine French Dressing, apricot halves, apricot jam and ONION SEASONING MIX.
Place chicken pieces on 2 large ungreased baking sheets with raised sides. Pour sauce evenly over chicken pieces. Bake uncovered 1-1/4 hours in preheated oven until chicken is lightly browned. Arrange chicken on a large platter. Spoon drippings over chicken pieces. Garnish with cilantro or parsley sprigs. Makes 8 servings.
MAIN DISHES - MEXICAN & ITALIAN
ITALIAN-STYLE MEAT MIX. MEXICAN MEAT MIX. ITALIAN COOKING SAUCE MIX—spend a morning or an evening putting these together, then store them in the freezer for delicious meals-in-minutes when you don’t have time to cook. Clean-up will take less time too!
When your family is clamoring for Mexican take-out, you can treat them to Green-Chili Burros, Taco Supreme or our personal favorite—Chimichangas. Soft Chicken Tacos are the choice of those who prefer tortillas warm, but not fried.
Later in the week, go Italian with Cathy’s Meatball Sandwiches or Eggplant Parmesan. Spaghetti Royale deserves freshly grated Parmesan or Romano cheese. Buy a small piece of either cheese at your local cheese shop or supermarket. Then grate the cheese yourself just before serving. Your family or guests will appreciate the fresh flavor.
CHALUPA
A simplified version of a classic Mexican dish.
6 cups PINTO BEAN MIX, page 49, thawed, or 3 (15-oz.) cans pinto beans
3 cups MEXICAN MEAT MIX, page 46, thawed
1 teaspoon salt
1 tablespoon chili powder
1 (10-oz.) bag corn chips
4 oz. (1 cup) shredded Longhorn or Monterey Jack cheese
1/2 cup chopped onion
Shredded lettuce
2 tomatoes, chopped
Variation
Omit MEXICAN MEAT MIX and substitute shredded chicken or pork. Garnish with fresh tomato salsa.
In a Dutch oven combine PINTO BEAN MIX, MEXICAN MEAT MIX, salt and chili powder. Cook uncovered about 1 hour, stirring occasionally.
Serve in small bowls over crisp corn chips. Garnish with cheese, onion, lettuce and tomatoes. Makes 8 servings.
Chalupa means “small canoe.” This is fashioned from tortilla dough, flattened and boatshaped with a pinched rim. We are using corn chips.
CHIMICHANGAS
Chimis are great.
6 large flour tortillas
3 cups MEXICAN MEAT MIX, page 46, thawed
Vegetable oil for frying
Shredded lettuce
1 cup fresh salsa or 1 (7-oz.) can green-chile salsa
2 tomatoes, chopped
1 cup Guacamole, page 174
1 cup dairy sour cream
6 ripe olives, for garnish
Variation
Soft-Fry Method—To make ahead, dip flour tortillas in hot oil for about 3 seconds. Drain on paper towels and proceed as directed above.
1. Fill and roll each tortilla into a cylinder. Secure with a toothpick.
Warm tortillas in microwave about 30 seconds. Heat MEXICAN MEAT MIX in a saucepan. Heat a small amount of oil in a large skillet. Spread 1/2 cup MEXICAN MEAT MIX over the lower third of each tortilla. Fold the bottom edge of tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure with a wooden pick.
Fry 2 chimichangas at a time in hot oil 2 minutes until golden and crisp. Drain on paper towels. Serve hot over a layer of shredded lettuce. Top with salsa, tomatoes, Guacamole and sour cream. Garnish each with an olive. Makes 6 chimichangas.
2. Top with green-chile salsa, tomatoes, Guacamole and sour cream.
SOUR-CREAM ENCHILADAS
MEXICAN MEAT MIX wins again!
1 (10-oz.) can enchilada sauce
2 cups chopped fresh tomatoes or 1 (16-oz.) can whole tomatoes, undrained and finely chopped
12 corn tortillas
3 cups MEXICAN MEAT MIX, page 46, thawed
6 oz. (1-1/2 cups) shredded Longhorn or Cheddar cheese
1-1/2 cups dairy sour cream or plain nonfat yogurt
Combine enchilada sauce and chopped tomatoes in a medium saucepan. Cook until mixture boils. Reduce heat and simmer.
Dip one tortilla at a time in hot enchilada-sauce mixture. Set aside. Heat MEXICAN MEAT MIX in a saucepan. Place about 1/4 cup MEXICAN MEAT MIX on each tortilla and sprinkle with 2 tablespoons shredded Cheddar cheese. Roll up and place close together in a shallow casserole dish, seam-side down.
Pour remaining sauce over enchiladas. Sprinkle with additional shredded cheese. Bake about 15 minutes, until bubbly. Spoon sour cream over enchiladas and serve hot. Makes about 6 servings.
GREEN-CHILE BURROS
That’s Mexican!
3 cups MEXICAN MEAT MIX, page 46, thawed
6 large flour tortillas
Shredded lettuce
Green-chile salsa, garnish
Guacamole, below, garnish
Guacamole
2 ripe avocados, peeled and mashed
1 teaspoon lemon juice
Salt and pepper to taste
Few drops of hot pepper sauce
Heat MEXICAN MEAT MIX in a small saucepan. Warm tortillas 1 at a time over low heat in a very large skillet until soft and pliable. Spread about 1/2 cup MEXICAN MEAT MIX over the lower 1/3 of each tortilla. Fold the bottom edge of tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Place, seam-side down, on a bed of shredded lettuce and garnish with salsa and Guacamole. Serve warm. Makes 6 burros.
Guacamole
Combine all ingredients in a small bowl.
TACO SUPREME
A super Mexican treat neatly wrapped in a tortilla!
Vegetable oil for frying
3 cups MEXICAN MEAT MIX, page 46, thawed
1 pkg. TACO SEASONING MIX, page 36
12 to 15 corn tortillas
8 oz. (2 cups) shredded Cheddar or Monterey Jack cheese
Shredded lettuce
2 fresh tomatoes, chopped
1/4 cup chopped green onion
1 cup fresh salsa or 1 (7-oz.) can green-chile salsa
Variation
For added convenience, use precooked taco shells instead of forming your own. Or use flour tortillas warmed in the microwave for a soft-shell taco.
Heat 2 inches of oil to 375F (190C) in a large skillet. In a medium saucepan heat MEXICAN MEAT MIX and TACO SEASONING MIX; stir to combine.
Fry tortillas in hot oil. Using tongs, fold tortillas in hal
f, then immediately open to 45-degree angle. Fry about 1 minute, until crisp. Drain on paper towels.
Place 2 tablespoons MEXICAN MEAT mixture in each cooked tortilla. Top with cheese, lettuce, tomatoes, green onion and salsa. Makes 12 to 15 tacos.
SOFT CHICKEN TACO
Soft tacos are the choice of many who want a tortilla that’s not fried.
2 cups CHICKEN MIX, page 39
1/2 cup water
1 pkg. TACO SEASONING MIX, page 36
1/2 cup frozen peas
8 to 10 flour tortillas
6 oz. (1-1/2 cups) shredded Longhorn or Monterey Jack cheese
Shredded lettuce
1 cup fresh tomato salsa
6 to 8 radishes, sliced
In a medium skillet over medium-high heat combine CHICKEN MIX, water, TACO SEASONING MIX and peas. Reduce heat and simmer 10 minutes, stirring occasionally.
Warm tortillas in a microwave oven. Place about 1/4 cup chicken mixture in each tortilla. Fold in half. Top with cheese, lettuce, salsa and radishes. Makes 8 to 10 tacos.
Soft flour tortillas are available is various sizes. A few cooked peas added to the filling give color as well as authenticity.
CATHY’S MEATBALL SANDWICHES
This knife-and-fork sandwich is a big hit with our teenagers.
4 cups ITALIAN-STYLE MEAT MIX, page 42, thawed
2 tablespoons butter or margarine
1 cup fresh mushrooms, thinly sliced
1 small fresh zucchini, thinly sliced
6 to 8 French rolls or onion rolls, split
1/4 cup grated Romano cheese
In a medium saucepan, bring ITALIAN-STYLE MEAT MIX to a boil, about 10 minutes. In a small skillet, melt butter or margarine. Add mushrooms and zucchini; sauté until tender, about 2 minutes.
Spoon meat mixture evenly on bottom of rolls. Spoon sautéed vegetable mixture evenly over meat mixture. Sprinkle evenly with cheese. Cover with tops of rolls. Makes 6 to 8 servings.
EGGPLANT PARMESAN
Layers of goodness fill a tasty casserole. Fortunately, eggplant is available most of the year.
Oil for frying
1 medium eggplant, unpeeled
2 eggs, slightly beaten
2 tablespoons cold water
1-1/2 cups fine breadcrumbs
2-1/2 cups ITALIAN-STYLE MEAT MIX, page 42, thawed
1/2 cup grated Parmesan or Romano cheese
2 (6-oz.) pkgs. sliced mozzarella cheese
Preheat oven to 375F (190C). Pour small amount of oil in a large skillet. Cut eggplant into 15 slices about 1/4 inch thick; set aside. In a shallow dish or pie plate, beat eggs and water to combine; set aside. Pour breadcrumbs into another shallow dish or pie plate. Dip eggplant into egg mixture, then into breadcrumbs. Brown eggplant slices in hot oil, turning once, until tender when pierced with a fork. Add oil, if needed.
Butter a 2-quart casserole dish. Arrange 5 eggplant slices over bottom of dish, overlapping if necessary. Top with about 1/3 of the ITALIAN-STYLE MEAT MIX, 1/3 of the grated Parmesan or Romano cheese and 1/3 of the mozzarella cheese slices. Repeat, making 2 more layers. Bake uncovered 30 to 40 minutes. Makes 6 servings.
To prepare ahead, refrigerate the casserole overnight, then bake it about 45 minutes at 375F (1906).
SPAGHETTI CASSEROLE
Baked spaghetti is a favorite at the Harwards’ house. They prepare 3 casseroles at a time and freeze the other 2 for later use.
1 (12-oz.) pkg. spaghetti
Water, lightly salted
1 tablespoon sugar
12 oz. (3 cups) shredded Cheddar cheese
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
1/2 cup sliced fresh mushrooms
1 (10.5-oz.) can tomato soup
2 cups ITALIAN COOKING SAUCE MIX, page 41
Preheat oven to 300F (150C). Butter a 2-1/2- to 3-quart casserole. Cook spaghetti in lightly salted water according to package directions.
Put half of cooked spaghetti in bottom of prepared casserole. Sprinkle with half the sugar, half the cheese, half the GROUND-MEAT MIX, half the cheese, then half the mushrooms. Repeat layers. In a small bowl, combine tomato soup and ITALIAN COOKING SAUCE MIX. Pour over casserole. Cover. Bake 1-1/2 hours or until heated through. Makes about 6 servings.
SPAGHETTI ROYALE
Simply delicious. Add a tossed salad, Italian bread, a fantastic dessert and surprise unexpected company with this 30-minute dinner fit for a king.
4 cups ITALIAN-STYLE MEAT MIX, page 42, thawed
1 (12-oz.) pkg. spaghetti, cooked, drained
Grated Romano or Parmesan cheese
Chopped fresh basil or parsley
In a saucepan, simmer ITALIAN-STYLE MEAT MIX over low heat until hot, about 15 to 20 minutes. Pour cooked spaghetti onto a large platter. Spoon sauce over spaghetti. Sprinkle with cheese and basil or parsley. Makes 4 to 6 servings.
Spaghetti Royale
STUFFED MANICOTTI SHELLS
For special company or your special family.
12 manicotti shells
Water, salted slightly
2 cups ricotta cheese
1 egg, beaten
1/4 cup grated Romano cheese
3 tablespoons fresh chopped parsley or 1 tablespoon parsley flakes
4 cups ITALIAN COOKING SAUCE MIX, page 41, thawed
Romano and Parmesan cheese, for garnish
Cook manicotti shells in boiling salted water according to package directions. In a medium bowl, combine ricotta cheese, egg, Romano cheese and parsley. Blend well. Stuff into cooked manicotti shells.
Preheat oven to 350F (175C). Place 1 cup of the ITALIAN COOKING SAUCE MIX in bottom of a 13” x 9” baking dish. Place stuffed manicotti shells on top of sauce. Pour remaining sauce over top of shells. Sprinkle with Romano and Parmesan cheese, for garnish. Cover with foil and bake 30 minutes, until heated through. Makes 6 servings.
MEATBALL STEW
Who said meatballs were only for spaghetti? Enjoy a baked stew.
1/4 cup water
2 tablespoons all-purpose flour
1 beef bouillon cube
1 (1-lb.) can tomatoes
1 container MEATBALL MIX, page 44, thawed (about 20 meatballs)
2 cups pared and sliced carrots
2 onions, quartered
1 cup sliced celery
1 cup peeled and cubed potatoes
Preheat oven to 350F (175C). In a medium saucepan, combine water, flour and bouillon. Stir until well-blended. Add tomatoes and cook about 5 minutes, until mixture thickens and boils, stirring constantly.
Add MEATBALL MIX, carrots, onions, celery and potatoes. Cover and simmer 15 minutes. Pour into a 3-quart casserole. Cover and bake 1-1/2 hours. Makes 6 to 8 servings.
SWEET & SOUR MEATBALLS
A tangy sauce transforms meatballs into a special dish!
1 tablespoon vegetable oil
1 cup fresh pineapple chunks or 1 (10-oz.) can pineapple chunks, drained, reserve juice
2 tablespoons cornstarch
1 tablespoon soy sauce
3 tablespoons vinegar
6 tablespoons water
1/2 cup brown sugar, packed
1 container MEATBALL MIX, page 44, thawed (about 20 meatballs)
1 large green pepper, sliced
About 4 cups cooked rice
In a large skillet, combine oil and reserved pineapple juice, adding water if necessary to make 1 cup. In a small bowl, combine cornstarch, soy sauce, vinegar, water and brown sugar. Stir into juice mixture. Cook over medium heat 5 to 7 minutes until thick, stirring constantly. Add MEATBALL MIX, pineapple chunks and green pepper. Simmer 20 minutes until heated through. Serve over hot cooked rice. Makes 6 servings.
MEAT LOAF WITH TANGY TOPPER SAUCE
You’ll be amazed at the difference the sauce makes.
1 pkg. MEAT LOAF MIX, page 43, thawed
Tangy Topper Sauce, below
Tangy Topper Sauce
1/4 cup ketchup
3 t
ablespoons brown sugar, firmly packed
Make-A-Mix Page 13