1 tablespoon prepared mustard
1/2 teaspoon nutmeg
Variation
Meat Loaf Tarts—Lightly grease muffin pan. Shape MEAT LOAF MIX into 12 equal portions. Place each in a muffin cup. Spread on Tangy Topper Sauce and bake at 350F ( 175C) for 35 to 40 minutes until done.
Preheat oven to 350F (175C). Lightly grease one 9” x 5” or one 7” x 3” loaf pan. Put MEAT LOAF MIX in prepared pan. Bake for 1 hour or until done. Prepare Tangy Topper Sauce while meat loaf is cooking. Spread Tangy Topper Sauce over meat loaf during the last 5 to 7 minutes of baking. Makes about 6 servings.
Tangy Topper Sauce
In a small bowl, combine all ingredients.
Shape mixture into balls and place in muffin cups.
STUFFED GREEN PEPPERS
Satisfy your appetite with an old favorite.
2 large green bell peppers
1 (8-oz.) can tomato sauce
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon chili powder
1 pkg. MEAT LOAF MIX, page 43, thawed
1/2 cup instant rice, uncooked
Cherry tomatoes for garnish, if desired
In a saucepan, bring 2 quarts water to a rapid boil. Cut peppers in half lengthwise; remove membranes and seeds. With tongs place peppers in boiling water. Simmer 3 minutes. Remove peppers and discard water. Drain peppers, cut-side down on paper towels.
In a small bowl, combine tomato sauce, water, salt and chili powder; set aside. Preheat oven to 350F (175C).
Lightly grease a 9-inch-square baking dish. In a bowl combine MEAT LOAF MIX and rice. Fill peppers with rice mixture. Arrange peppers in prepared dish. Top with tomato mixture. Bake 40 minutes until rice is puffed and tender. Garnish with cherry tomatoes, if desired. Makes 4 peppers.
1. Cut in half lengthwise; remove membranes & seeds. Simmer 5 min.
2. Stuff peppers with meat mixture. Pour sauce over and bake.
RANCHER’S SLOPPY JOES
Feed a hungry crowd in minutes!
2 cups MEAT SAUCE MIX, page 45, thawed
1/4 cup brown sugar, packed
2 tablespoons vinegar
1/2 cup ketchup
1 tablespoon mustard
6 hamburger buns
CHILI CON CARNE
Easy as one, two, three. Warms you from the inside out.
2 cups MEAT SAUCE MIX, page 45, thawed, or MEXICAN MEAT MIX, page 46
2 cups cooked red kidney beans
1-1/2 teaspoons chili powder, more if desired
In a medium saucepan, combine MEAT SAUCE MIX, brown sugar, vinegar, ketchup and mustard. Cover and cook over medium heat about 10 minutes, until heated through. Serve over hamburger buns. Makes 6 servings.
Combine ingredients in a medium saucepan. Cover and cook over medium heat about 15 minutes, until heated through. Makes 6 servings.
HAMBURGER-NOODLE SKILLET
For variety buy whole wheat or vegetable-flavored noodles.
2 cups MEAT SAUCE MIX, page 45, thawed
2 cups cooked noodles
2 cups cooked mixed vegetables, with liquid
1 (8-oz.) can seasoned tomato sauce
2 oz. (1/2 cup) shredded Cheddar cheese
1 teaspoon chopped parsley
In a medium skillet, combine MEAT SAUCE MIX, cooked noodles, cooked mixed vegetables and tomato sauce. Cover and cook about 10 to 15 minutes, stirring occasionally, until heated through.
Sprinkle shredded cheese and parsley on top. Do not stir. Cover and heat long enough to melt cheese. Serve from skillet. Makes 5 to 6 servings.
HAMBURGER TRIO SKILLET
What could be easier?
2 cups MEAT SAUCE MIX, page 45, thawed
2 cups cooked rice
1 (17-oz.) can whole-kernel corn
1/4 teaspoon thyme
1/2 cup chopped green pepper
Combine all ingredients in a medium skillet. Cover and cook about 10 to 15 minutes, until heated through. Serve from skillet. Makes 4 to 6 servings.
MAIN DISHES - OTHER
This chapter contains a variety of main dishes for any occasion. Whether you’re planning a dinner party for later in the week or just got home from work with no idea what to cook for supper, chances are you will be able to find inspiration among your supply of mixes.
If your freezer contains CUBED PORK MIX, you’re on the way to Pork Chow Mein or Sweet & Sour Pork. For company fare, Stuffed Pork Chops are a cinch when you have HERBED STUFFING MIX and BEEF GRAVY MIX on hand.
Dry Mixes can be used in many ways—QUICK MIX in Self-Crust Cheese Tart, BUTTERMILK PANCAKE & WAFFLE MIX in Monte Cristo Sandwiches or CORN BREAD MIX to treat the kids to Corn Dogs.
You will also find seafood recipes in this chapter—Crunchy Fish Bake, Scallop Casserole and Shrimp & Vegetable Stir-Fry.
Convenience cooking with mixes would not be complete without stir-frying. It is quick and it is healthy. Keep a supply of ORIENTAL STIR-FRY MIX in your refrigerator to make it even easier. If you do not have a wok, use a heavy skillet. Prepare all of the ingredients before heating the oil because there won’t be time once you begin cooking. The vegetables should be cooked just until crisp-tender, releasing their flavor while maintaining their bright color and texture.
Our new PINTO BEAN MIX was the inspiration for South of the Border Vegetarian Bake. You can substitute yogurt for the sour cream called for in the recipe. The combination of beans and rice make this a complete-protein dish.
MONTE CRISTO SANDWICHES
Make lunch memorable by giving special treatment to ham-andcheese sandwiches.
12 slices white bread
Mayonnaise
12 thin slices natural Swiss cheese
6 thin slices baked ham
6 thin slices roast turkey
2 eggs, beaten
1 cup milk
1 cup BUTTERMILK PANCAKE & WAFFLE MIX, page 25
Butter for griddle
Powdered sugar, for garnish
Currant jelly, for garnish
Variations
Omit turkey slices and use
12 slices of ham.
Omit turkey and use chicken
Omit turkey and ham slices; use thinly sliced fresh mushrooms and zucchini.
Preheat griddle to 350F (175C). Spread mayonnaise on 1 side of each slice of bread. Assemble each sandwich, using 2 slices of Swiss cheese, 1 slice ham and 1 slice turkey. Trim crusts with knife, making the edges even. Cut sandwiches in half. Set aside.
Combine eggs and milk in a shallow dish. Add BUTTERMILK PANCAKE & WAFFLE MIX. Butter griddle. Dip each sandwich into the batter. Grill 3 to 4 minutes, until browned on both sides and cheese begins to melt. Lightly sprinkle with powdered sugar and currant jelly. Makes 6 sandwiches.
Monte Cristo Sandwiches
SOUTH OF THE BORDER VEGETARIAN BAKE
We like to include meatless meals every week and this one has a Mexican flair. In a hurry? Just pop it into the microwave to heat instead of baking.
4 cups cooked rice
3 cups PINTO BEAN MIX, page 49, thawed
1 cup mild green-chile salsa
2 cups Monterey Jack or Colby cheese
1/2 cup chopped onion
1 green pepper, diced
1 large tomato, diced
Sour cream, garnish
Guacamole, page 174, or sliced avocado, garnish
Preheat oven to 350F (175C). In a 2-quart casserole dish, layer cooked rice and PINTO BEAN MIX. Spread green-chile salsa over the top and sprinkle with cheese.
Bake in preheated oven 20 to 30 minutes or until heated through and cheese is melted. Sprinkle onion, green pepper and tomato on top.
Garnish with sour cream and Guacamole or avocado just before serving. Makes 6 to 8 servings.
You can tell if the filling is set by shaking the pie with a gentle back and forth motion.
SPANISH CHEESE PIE
A quiche with a Spanish flavor.
Single Freezer Pie Crust,
unbaked, page 309
6 oz. (1-1/2 cups) shredded Monterey Jack cheese
1 (4-oz.) can diced or chopped green chiles
4 oz. (1 cup) shredded Cheddar cheese
4 eggs
1-1/2 cups half-and-half
1/4 cup sliced pimiento-stuffed olives, if desired
1/4 teaspoon salt
1/8 teaspoon ground cumin
Prepare pie crust in a 9-inch pie plate; set aside. Preheat oven to 350F (175C). Sprinkle Monterey Jack cheese in bottom of unbaked crust. Top with green chiles and 1/2 cup Cheddar cheese.
In a medium bowl, beat eggs thoroughly. Stir in half-and-half, olives, salt and cumin. Pour over cheese in pie crust. Top with remaining 1/2 cup Cheddar cheese. Bake 50 to 60 minutes until set. Makes 4 to 6 servings.
SCALLOP CASSEROLE
For a festive look, bake our delicacy in scallop shells.
1 cup chopped onion
1 tablespoon butter or margarine
1/2 cup water
1/2 teaspoon salt
1 lb. frozen scallops, thawed
4 eggs, slightly beaten
2 cups HERBED STUFFING MIX, page 33
4 slices Gouda or Colby cheese
Preheat oven to 350F (175C). In a medium saucepan, sauté onion in butter or margarine until tender. Add water and salt. Bring to a boil and add scallops. Cook 5 minutes over medium-high heat. Lightly butter a 2-quart casserole or baking dish.
Combine eggs and HERBED STUFFING MIX in casserole. Stir in scallop mixture. Bake 25 to 30 minutes. Remove from oven. Top with cheese slices. Return to oven just long enough to melt cheese. Makes 4 servings.
For a less-expensive dish substitute frozen cooked shrimp or imitation crab for the fresh shrimp.
SHRIMP & VEGETABLE STIR-FRY
A beautiful combination of colors and textures.
About 1-1/4 lb. broccoli
4 tablespoons vegetable oil
1 medium onion, thinly sliced
1/4 lb. fresh mushrooms, thinly sliced
2 tablespoons vegetable oil
3/4 lb. fresh shrimp, shelled, deveined
1-1/2 cups ORIENTAL STIR-FRY MIX, page 65
2 cups fresh bean sprouts
3 cups hot cooked rice
Cut broccoli stems into pieces. Cut flowerets into 3/4-inch pieces; set aside. In a large skillet or wok, heat 4 tablespoons oil over medium heat. Add cut broccoli stems, sliced onion and sliced mushrooms. Cook and stir until stems are crisp-tender, 5 to 7 minutes. Add 2 tablespoons oil.
When oil is hot, add shrimp and broccoli flowerets. Cook and stir 5 to 7 minutes longer. Add ORIENTAL STIR-FRY MIX. Stir gently until mixture thickens slightly. Gently stir in bean sprouts; cook 1 minute longer. To serve, spoon hot mixture over cooked rice. Makes 4 to 6 servings.
Add 1 cup dairy sour cream for a stroganoff-style dish.
SWEDISH MEATBALLS
Nevada serves these over one of the herb-flavored pastas, such as lemon-pepper or spinach.
1 cup WHITE SAUCE MIX, page 63
2 cups beef broth
1 cup finely chopped fresh mushrooms
1/8 teaspoon ground nutmeg
1 container MEATBALL MIX, page 44, thawed, about 20 meatballs
1 (12-oz.) pkg. extra-wide egg noodles
In a large saucepan combine WHITE SAUCE MIX and beef broth. Cook over medium heat, stirring constantly, until mixture thickens. Add mushrooms and nutmeg. Stir in MEATBALL MIX and continue cooking until heated through.
While mixture is cooking, prepare noodles according to package directions. Serve mixture over hot, drained noodles. Makes about 4 to 6 servings.
TUNA-CHEESE SWIRLS
A treat for your eyes as well as your mouth.
1 (12.5-oz.) can light tuna, drained
1 cup frozen peas
1-1/4 cups CHICKEN BROTH, page 39
1/2 cup cooked rice
1-1/2 cups QUICK MIX, page 21
1/3 cup milk or water
3 oz. (3/4 cup) shredded Cheddar or Fontina cheese
Preheat oven to 425F (220C). Butter a 1-1/2-quart casserole. Combine tuna, peas, broth and rice in a medium bowl. Pour into prepared casserole.
In a small bowl, combine QUICK MIX and milk or water. Stir until blended. On a lightly floured surface, knead dough gently 10 times. Roll out to 6” x 10”, about 1/4 inch thick. Sprinkle with cheese and roll like a jelly roll. Seal edge. Cut into 1/2-inch slices. Place slices on top of casserole. Bake 15 to 20 minutes, until biscuits are golden brown. Makes 4 to 6 servings
With a little change this becomes a bean tostada. Omit flour tortilla. Fry a corn tortilla ‘til crisp. Top with remaining ingredients.
WHOLE-BEAN VEGGIE BURROS
We developed this recipe after a visit to our favorite Mexican restaurant.
6 flour tortillas
3 cups PINTO BEAN MIX, page 49, thawed
6 strips roasted green chiles
1 avocado, cut into 12 wedges
Shredded Cheddar cheese
Shredded lettuce, garnish
Green-chile salsa, garnish
Heat flour tortillas in microwave until soft. In a medium saucepan heat PINTO BEAN MIX until heated through.
Using a slotted spoon, place about 1/2 cup of bean mix on top of heated tortilla. Top with a strip of green chile, 2 wedges of avocado and shredded cheese. Serve on bed of shredded lettuce. Top with salsa. Makes 6 servings.
BROCCOLI & HAM ROLLS
An easy, delicious dish that is great for entertaining
2 lb. fresh broccoli spears, or 2 (1-lb.) pkgs. frozen broccoli spears
1/2 cup WHITE SAUCE MIX, page 63
1 cup cool water
1-1/2 teaspoons fresh basil or 1/2 teaspoon dried basil leaves
Dash of pepper 2 tablespoons butter or margarine
2 medium onions, cut and separated into rings
6 slices Swiss cheese
6 (1/4-inch) slices of lean ham
A no-fuss treat. Make these early in the day and heat just before serving,
Cook broccoli until crisp-tender or prepare frozen broccoli according to package directions; set aside. In a saucepan, combine WHITE SAUCE MIX, water, basil and pepper. Cook over low heat until smooth, stirring constantly.
In a saucepan, melt butter or margarine. Sauté onion rings until tender. Stir into WHITE SAUCE mixture. Set aside and keep warm.
Preheat oven to 350F (175C). Spray a 13” x 9” baking dish with vegetable cooking spray. Place a slice of cheese on top of each ham slice. Place two broccoli spears on cheese (flowerettes extending beyond side edges), roll up and secure with a wooden pick.
Place rolls in baking dish, seam-side down. Do not cover. Bake about 25 minutes until heated. Place rolls on serving plate and top with onion sauce. Serve immediately. Makes 6 servings.
BAKED PORK CHOPS
A crisp coating helps to keep these chops tender and juicy. Serve with broccoli, stewed apricots and coleslaw.
2-1/2 tablespoons butter or margarine
2-1/2 tablespoons vegetable oil
1-1/2 cups CRISP COATING MIX, page 31
2 eggs
1 tablespoon milk
6 pork chops, shoulder cut, 3/4-inch thick, trimmed
Preheat oven to 400F (205C). Combine butter or margarine and oil on large baking sheet with raised edges. Place in preheating oven until mixture melts.
Pour CRISP COATING MIX into a large plastic food bag; set aside. In a shallow bowl, beat eggs and milk until blended. Rinse pork chops; pat dry with paper towels. Dip each chop in egg mixture; drain briefly.
Place 1 chop at a time in plastic bag, shaking until coated. Arrange on baking sheet, turning to coat with oil mixture. Bake 30 minutes in preheated oven until golden brown and crispy, turning once. Makes 4 to 6 servings.
STUFFED PORK CHOPS
Team these chops with Brussels sprouts and pickled beets.
Make-A-Mix Page 14