4 pork chops (double-thick), 1 to 1-1/2 inches thick
1/4 cup raisins
Supper Stuffing, page 125
1/2 cup BEEF GRAVY MIX, page 61
Preheat oven to 350F (175C). Butter a 9-inch-square baking dish; set aside. Cut pockets in sides of pork chops, 3 inches wide and 2-1/2 inches deep.
Stir raisins into Supper Stuffing. Spoon 3 to 4 tablespoons stuffing into each pocket. Spoon remaining stuffing into bottom of prepared baking dish. Spoon BEEF GRAVY MIX evenly over all sides of stuffed pork chops.
Place coated chops on stuffing. Cover with foil. Bake about 1-1/2 hours in preheated oven until well-browned. Makes 4 servings.
1. Using a sharp knife, cut large pockets inside of each pork chop.
2. Stuff pockets. Place on stuffing in baking pan.
PORK CHOW MEIN
Fried rice is a nice accompaniment to this recipe.
2 cups CUBED PORK MIX, page 47, thawed
1-1/2 cups water
3 tablespoons soy sauce
4 tablespoons oil or margarine
4 to 5 celery stalks, sliced diagonally 1/4 inch thick
1 cup thinly sliced fresh mushrooms
1 (8-oz.) can water chestnuts, drained, thinly sliced
2 cups fresh bean sprouts
4 green onions, thinly sliced
1 (9.5-oz.) can chow-mein noodles
In a saucepan, combine CUBED PORK MIX, water and soy sauce. Simmer over low heat about 5 minutes.
In a medium skillet, heat oil or margarine. Add celery, sauté until crisp-tender, about 10 minutes. Add fresh mushrooms and water chestnuts. Sauté 2 minutes, stirring occasionally. Stir into pork mixture. Stir occasionally over medium heat 5 minutes.
Gently stir in bean sprouts and green onion slices. Simmer 1 minute longer. Serve over chow-mein noodles. Makes about 6 servings.
SWEET & SOUR PORK
Serve this tangy sweet-and-sour sauce over rice, noodles or spaghetti squash.
2 cups fresh pineapple chunks or 1 (20-oz.) can pineapple chunks
2 cups CUBED PORK MIX, page 47, thawed
2 tablespoons white vinegar
1 tablespoon soy sauce
1/3 cup brown sugar, firmly packed
1/4 cup ketchup
1 medium green bell pepper, cut in julienne strips
4 cups hot cooked rice
Drain juice from pineapple into a large saucepan. Stir in CUBED PORK MIX, vinegar, soy sauce, brown sugar and ketchup. Stir occasionally over medium heat about 10 minutes.
Stir in drained pineapple chunks and pepper strips. Simmer about 2 minutes until heated through. Serve over hot cooked rice. Makes 4 to 6 servings.
Break out the chopsticks, buy some fortune cookies and have a party.
QUICK CHOW MEIN
Enjoy the fresh flavors of Oriental vegetables.
4 oz. fresh mushrooms, chopped
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
2 tablespoons soy sauce
2 cups beef broth
2 cups CUBED PORK MIX, page 47, or ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
2 cups shredded Chinese cabbage
2 cups chopped celery
1/2 lb. fresh bean sprouts
1 (8-oz.) can water chestnuts, drained, sliced
2 tablespoons cornstarch
1/4 cup cold water
4 cups hot cooked rice
2 tablespoons sliced blanched almonds, for garnish
In a large skillet or wok, combine mushrooms, ginger, soy sauce and beef broth. Cover and simmer over medium heat 5 minutes. Add CUBED PORK MIX or GROUND-MEAT MIX, cabbage, celery, bean sprouts and water chestnuts. Simmer until vegetables are hot, about 5 minutes.
Stir cornstarch into cold water to dissolve. Stir into meat mixture. Continue stirring until mixture boils. Cover; simmer over low heat 5 minutes longer. Serve over hot cooked rice. Garnish with sliced almonds.
Makes 4 to 6 servings.
Serve over hot rice. Garnish with sliced almonds.
VEAL PARMIGIANA
Serve this for that special occasion. Your friends will love it.
6 thin veal cutlets
1 egg, slightly beaten
2 to 3 tablespoons milk
3/4 cup seasoned dry breadcrumbs
3/4 cup grated Parmesan cheese
Butter or olive oil for frying
2 cups ITALIAN COOKING SAUCE MIX, page 41, thawed
8 oz. mozzarella cheese, sliced
Pound veal cutlets with wooden mallet or other flat object, until thin. Combine egg and milk in a small bowl. In another small bowl, combine dry breadcrumbs and grated Parmesan cheese. Dip veal into egg mixture, then into breadcrumb mixture. Let veal stand at least 15 minutes before cooking.
Preheat oven to 400F (205C). Heat butter or olive oil in a large skillet. Sauté veal cutlets in butter or oil about 2 minutes on each side until crisp. Put veal into a 13” x 9” baking pan. Pour ITALIAN COOKING SAUCE MIX over top. Place a slice of mozzarella cheese on each cutlet. Bake 10 to 15 minutes, until veal is golden brown and cheese is melted. Makes 4 to 6 servings.
For a corn dog on a stick, insert a long wooden skewer about three-fourths of the length into a frankfurter. Do this before dipping into batter.
CORN DOGS
Select whichever type of frankfurters you wish—beef, pork, turkey or chicken.
Vegetable oil for frying
4 frankfurters
1/4 cup CORN BREAD MIX, page 15
2 tablespoons all-purpose flour
1/8 teaspoon dry mustard
Pinch of paprika
1 egg, slightly beaten
1 tablespoon water
Pour oil 2 to 3 inches deep in a deep-fryer or medium-size heavy saucepan. Heat. Dry frankfurters with paper towels; set aside. In a pie plate, combine CORN BREAD MIX, flour, dry mustard and paprika. Stir in egg and water until thoroughly combined. Batter will be stiff.
Roll frankfurters in batter, covering completely. Use tongs to lower into hot oil. Turning once, fry until golden brown, 2 to 3 minutes. Drain on paper towels. Makes 4 corn dogs.
LAST-MINUTE LASAGNA
Simplicity at its best, the blend of flavors is superb.
6 cups ITALIAN COOKING SAUCE MIX, page 41
1 (8-oz.) pkg. lasagna noodles, cooked
1 lb. ricotta cheese
12 oz. (3 cups) shredded mozzarella cheese
3 oz. (1 cup) grated Romano and Parmesan cheese
Variation
Substitute 6 cups ITALIAN-STYLE MEAT MIX, page 42, for ITALIAN COOKING SAUCE MIX.
Preheat oven to 350F (175C). Lightly butter a 13” x 9” baking pan. Spread 1/3 ITALIAN COOKING SAUCE MIX in bottom of pan. Cover with 1/3 lasagna noodles. Add 1/3 ricotta cheese, thinned with water for easier spreading, if necessary. Add 1/3 mozzarella cheese and 1/3 Romano and Parmesan cheese.
Repeat layers twice, topping with Romano and Parmesan cheese. Cover with foil. Bake 30 to 35 minutes, until heated. Let stand 10 minutes before serving. Makes 8 to 10 servings.
When you can find them, use spinach lasagna noodles. They add great color and delicate flavor.
Make this an impressive vegetarian dish by substituting fresh sliced tomatoes for the bacon and adding 2 to 3 teaspoons of dried basil or tarragon leaves.
SELF-CRUST CHEESE TART
Ideal for a light supper. Serve with a crisp red-and-green coleslaw.
Paprika
4 oz. (1 cup) shredded Swiss cheese
4 strips bacon, cooked and crumbled
3 eggs
1/4 teaspoon salt
1/4 teaspoon ground nutmeg, if desired
1-1/2 cups milk
1 teaspoon dried minced onion
1/3 cup QUICK MIX, page 21
Preheat oven to 325F (165C). Generously butter a 9-inch pie plate. Sprinkle bottom and sides of prepared pie plate with paprika. Layer cheese and bacon on bottom of pie plate.
Combine eggs, salt, nutmeg, milk, onion and QUICK MIX
in a blender. Blend at medium speed about 1 minute, until thoroughly mixed. Pour over cheese and bacon in pie plate. Bake 30 to 40 minutes, until wooden pick inserted in center comes out clean. Serve hot. Makes 6 servings.
CRUNCHY FISH BAKE
Crisp on the outside—moist on the inside.
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
1-1/2 lb. boneless red snapper, sole, halibut or turbot fillets
Preheat oven to 500F (260C). Combine butter or margarine and oil on a large baking sheet with raised sides. Place in preheating oven until mixture melts.
Pour CRISP COATING MIX into a large plastic food-storage bag; set aside. In a shallow bowl, beat eggs and milk until blended. Rinse fish; pat dry with paper towels. Dip each fish fillet in egg mixture; drain briefly. Place 1 fillet at a time in plastic bag, shaking until coated.
Arrange on baking sheet, turning to coat with oil mixture. Bake 7 to 10 minutes in preheated oven until fish flakes when tested with a fork, turning once. Makes 4 to 6 servings.
BREAKFAST & BRUNCH
The aroma of freshly baked rolls coming from your kitchen is the best way to wake up your family. Is it too hard for you to get up early enough to do that? With Master Mixes on your pantry shelf, you have a whole collection of Breakfast and Brunch delights to serve your family or guests in minutes. You already know that a well-balanced breakfast contributes to your family’s well-being throughout the day. A mix you’ve made is a great way to begin those easy, nutritious meals.
Look closely at the rolls and breads in this chapter, in Yeast Breads & Quick Breads and in Muffins & Rolls. By starting with the basic dough from HOT ROLL MIX, you can make a variety of baked goods, such as Cinnamon Rolls, Butterscotch Butter Balls and Swedish Cinnamon Twists.
Pancakes and waffles made from our WHOLE-GRAIN PANCAKE MIX, are a great choice for breakfast. Serve these light, tender pancakes and waffles with a variety of toppings. Puff Pancakes create a brunch spectacular right before your eyes. Try them for a late-evening supper, too. For best results, let pancake batters stand about five minutes before cooking.
For weekends with company, the Sausage-Cheese Breakfast Strata is wonderfully different. It is quickly prepared the night before and just popped in the oven to bake in the morning. Let mixes help you entertain with ease.
Prepare extra waffles or French toast. Cool on racks to prevent sogginess. Place on baking sheets in a single layer; cover. Freeze until solid, then store in plastic freezer bags or containers. To serve, thaw them in microwave or at room temperature for a few minutes, then pop in toaster to crisp.
ALMOND KRINGLE
The filling puffs up and makes a soft, flaky layer.
1 pkg. CREAM-CHEESE PASTRY MIX, page 50, thawed
1/2 cup water
1/4 cup butter or margarine
1/2 cup all-purpose flour
2 eggs
1/4 teaspoon almond extract
Kringle Icing, below
1/4 cup sliced almonds
Kringle Icing
1/2 cup powdered sugar
1-1/2 teaspoons cream or milk
2 teaspoons butter or
margarine
1/2 teaspoon almond extract
Preheat oven to 350F (175C). Roll out CREAM-CHEESE PASTRY MIX to 14” x 4”. Place rolled-out dough on a large baking sheet. Crimp and shape sides of dough. In a saucepan, combine water and butter or margarine. Bring to a boil. Add flour all at once, stir vigorously until mixture forms a ball and leaves side of pan. Remove from heat. Add eggs 1 at a time, beating well after each addition. Beat in almond extract. Spread mixture over pastry. Bake 40 to 45 minutes in preheated oven until golden brown. Cool 5 minutes. Prepare Kringle Icing. Spread over filling. Sprinkle with almonds. Cut into 1-1/2-inch slices. Makes about 6 servings.
Kringle Icing
Combine all ingredients, beating until smooth.
1 Roll dough on a large baking sheet. Crimp and shape edges.
2. Spread frosting over baked filling. Cut Kringle diagonally.
BUTTERSCOTCH BUTTER BALLS
Finger-lickin’ good!
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 (3-oz.) pkg. regular butterscotch pudding
1 cup butter or margarine, melted
1 cup brown sugar, packed
1 (1-1/2-oz.) pkg. pecans, chopped
2 teaspoons ground cinnamon
Sprinkle on butterscotch pudding, pour mixture over rolls.
In a large bowl, dissolve yeast in water. Blend in 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. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Divide into 48 balls. Place balls on a baking sheet. Cover with plastic wrap and freeze. When frozen, transfer to bags for storage in freezer. Use within 1 to 2 months.
About 8 hours before serving, or the night before, place 24 frozen balls in each of 2 unbuttered Bundt pans. Sprinkle half of butterscotch pudding on each pan of frozen rolls. Combine melted butter or margarine and brown sugar in a small bowl. Pour half of mixture over each pan of rolls. Sprinkle pecans and cinnamon over each pan.
Cover with towels and let rise about 8 hours or overnight. Preheat oven to 350F (175C). Bake about 30 minutes, until golden brown. Makes 2 butterscotch rings.
CINNAMON ROLLS
The family’s breakfast favorite. Watch them disappear!
1 tablespoon active dry yeast or 1 (1/4-oz.) package
1-1/2 cup lukewarm water 110F (45C)
2 eggs, beaten
1/4 cup vegetable oil or melted margarine
5 to 6 cups HOT ROLL MIX, page 17
2 tablespoons butter or margarine, melted
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
1/2 cup raisins, if desired
1/4 cup chopped nuts, if desired
Sweet Glaze, below
Sweet Glaze
2 cups sifted powdered sugar
1/2 teaspoon vanilla extract
About 4 tablespoons milk
In a large bowl, dissolve yeast in water. Blend in 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. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled, about 1 hour.
Grease 2 baking sheets. Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll out dough to 12” x 24” about 1/4 inch thick. Brush surface with butter or margarine. Sprinkle on brown sugar, cinnamon and raisins and nuts, if desired. Roll dough like a jelly roll and cut into 24 1-inch slices. Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled, 30 to 60 minutes. Preheat oven to 375F (190C). Bake 20 to 25 minutes, until golden brown. Prepare Sweet Glaze, and brush on warm rolls. Makes about 24 rolls.
Sweet Glaze
In a small bowl combine powdered sugar, vanilla and enough milk to make a thin mixture.
WHOLE-WHEAT CINNAMON ROLLS
Incredible flavor and texture.
2 tablespoons active dry yeast or 2 (1/4-oz.) packages
1-1/2 cups lukewarm water 110F (45C)
2 eggs, beaten
1/3 cup melted butter or vegetable oil
5 to 6 cups WHOLE-WHEAT HOT ROLL MIX, page 18
Cinnamon Butter, below
Caramel Topping, below
Make-A-Mix Page 15