Make-A-Mix (6 page)

 

Combine 2 tablespoons seasoning mix with 1 cup sour cream to make a tasty dip for chips and vegetables.

 

 

 

 

Taco Supreme, page 175 Soft Chicken Taco, page 176

 

Combine all ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes 1 package or about 2 tablespoons TACO SEASONING MIX.

 

 

 

TACO FILLING Brown ground beef in a medium skillet over medium-high heat. Drain excess grease. Add water and TACO SEASONING MIX. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8 to 10 tacos.

 

 

 

 

 

 

Calico Bean Soup, page 114

 

In a large bowl, combine all ingredients and mix well to distribute ingredients evenly. Package in 2-cup containers or bags. Label and store in a cool, dry place. Makes about 12 cups DRIED CALICO BEAN SOUP MIX.

 

 

 

 

 

Best-Ever Minestrone Soup, page 103

 

Dinner in a Pumpkin, page 138

 

Hearty Chowder, page 112

 

Saturday Stroganoff, page 132

 

Enchilada Casserole, page 136

 

Hurry-Up Curry, page 139

 

Mexican Delight, page 91

 

Oriental-Style Skillet Dinner, page 143

 

Quick Chow Mein, page 204

 

Slumgullion, page 148

 

Spaghetti Casserole, page 179

 

Taco Salad, page 111

 

Quick Taco Dip, page 85

 

Mexican Haystack, page 142

 

In a large pot or Dutch oven, brown ground meat, stirring to break up meat. Drain excess grease. Stir in salt, celery, onion and green pepper. Cover; simmer until vegetables are crisp-tender, about 10 minutes. Remove from heat; set aside.

 

Ladle into six 2-cup freezer containers with tight-fitting lids, leaving 1/2-inch space at top of each. With a knife cut through mixture in each container several times to remove air pockets. Attach lids. Label with date and contents. Store in freezer. Use within 3 months. Makes 6 packages or about 12 cups ALL-PURPOSE GROUND-MEAT MIX.

 

Skillet Enchiladas, page 133

 

Country Casserole, page 137

 

 

 

 

 

 

Chicken Burgers, page 151

 

Hawaiian Haystack, page 158

 

Mexican Haystack, page 142

 

Sweet & Sour Chicken, page 164

 

Chicken Continental, page 153

 

Club Chicken Casserole, page 152

 

Creamy Chicken Enchiladas, page 155

 

Mexican Chicken Bake, page 168

 

Cream-of-Chicken Soup, page 100

 

Tuna-Cheese Swirls, page 197

 

Combine all ingredients in a large pot or Dutch oven. Cover and cook over high heat until water boils. Simmer until chicken is tender about 1-1/2 hours. (Less time is required, if you are using boneless chicken breasts). Remove from heat. Strain broth and refrigerate until fat can be skimmed.

 

Cool chicken, remove and discard bones and skin. Put chicken into six 1-pint freezer containers, leaving 1/2-inch space at top. Pour skimmed chicken broth into six more 1-pint containers, with 1/2-inch space at top. Seal and label with date and contents. Freeze. Use within 3 months. Makes 6 pints of CHICKEN MIX. Makes 6 pints of CHICKEN BROTH.

 

Soft Chicken Taco, page 176

 

White Chili, page 166

 

Chicken à la King, page 157

 

Hot Chicken Salad, page 106

 

Oriental Chicken Noodle Salad, page 107

 

Strawberry-Spinach Salad, page 108

 

Gayle's Chicken Salad, page 105

 

Corn-Tortilla Chicken Soup, page 94

 

Taco Salad, page 111

 

Chicken-Zucchini Casserole, page 120

 

Dinner in a Pumpkin, page 138

 

 

 

Bread Basket Stew, page 130

 

Deep-Dish Pot Pie, page 147

 

Grandma's Hamburger Soup, page 109

 

Swiss Hamburger Soup, page 113

 

Vegetable-Cheese Casserole, page 135

 

Spray vegetable cooking spray in skillet; add beef cubes and onions. Cook until browned. Add about 1 cup water to browned beef cubes. Cover and simmer until tender, about 1 hour, adding more water if needed. Or: Brown ground beef and onions in a large skillet; drain excess grease.

 

Place potatoes and carrots in a 5-quart Dutch oven. Add water to cover. Bring to a boil. Simmer vegetables until crisp-tender, about 15 minutes. Stir cornstarch into 1/2 cup cold water. Stir into vegetable mixture until slightly thickened. Stir in remaining ingredients. Stir in browned-beef mixture. Cool.

 

Ladle mix into four 6-cup freezer containers with tight-fitting lids, leaving 1/2-inch space. Stir to remove air pockets. Attach lids. Label with date and contents. Store in freezer. Use within 2 months. Makes 4 packages or about 24 cups FIVE-WAY BEEF MIX.

 

 

 

Stuffed Manicotti Shells, page 182

 

Veal Parmigiana, page 205

 

Chicken Cacciatore, page 151

 

Last-Minute Lasagna, page 207

 

Spaghetti Casserole, page 179

 

Combine all ingredients in a large pot or Dutch oven. Simmer 15 minutes. Cool. Put into six 2-cup freezer containers, leaving 1/2-inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 6 pints ITALIAN COOKING SAUCE MIX.

 

 

 

Cathy's Meatball Sandwiches, page 177

 

Eggplant Parmesan, page 178

 

Green Peppers Mediterranean-Style, page 123

 

Spaghetti Royale, page 180

 

Italian-Style Zucchini, page 124

 

Last-Minute Lasagna, page 207

 

In a large skillet or Dutch oven, brown Italian sausage, stirring occasionally. Simmer 20 to 25 minutes longer until meat is no longer pink. Drain, reserving 2 tablespoons drippings in skillet. Stir in tomato purée, tomatoes, basil, parsley, sugar, pepper, garlic powder, Romano cheese, water and pork bones. Cover; simmer 30 minutes.

 

Spoon MEATBALL MIX into tomato mixture. Bring to a boil. Cover; simmer 5 to 6 hours until thickened. Remove pork bones. Cool meat mixture in skillet on a rack. Spoon into freezer containers in amounts shown in recipes listed below. Leave 1/2-inch space at top of each container. Attach lids. Label containers with date, contents and quantity. Store in freezer. Use within 6 months. Makes about 16 cups ITALIAN-STYLE MEAT MIX.

 

 

 

Meat Loaf with Tangy Topper Sauce, page 185

Stuffed Green Peppers, page 186

 

Cut three 15” x 12” pieces of plastic wrap or heavy-duty foil. Combine eggs, milk, onion flakes, parsley flakes, salt and sage. Stir in ground beef and bread crumbs.