Make-A-Mix (11 page)

 

 

 

 

 

Combine all ingredients in a large bowl. Stir until evenly distributed. Put mixture in foil packet or plastic bag Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months. Makes 1 pkg. SPANISH RICE SEASONING MIX.

 

 

 

SPANISH RICE

 

Spray a large skillet with vegetable cooking spray. Add uncooked rice. Cook over moderate heat, stirring constantly, until rice is lightly browned. Add tomatoes, water and SPANISH RICE SEASONING MIX. Stir to combine. Bring to a boil. Cover and reduce heat. Simmer 20 minutes. Makes 4 servings.

 

 

 

 

Substitute 2 cups unsweetened cocoa powder for chocolate drink mix. Increase powdered sugar to 4 cups.

 

Combine all ingredients in a large bowl. Mix well. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 17 cups HOT CHOCOLATE MIX.

 

 

 

HOT CHOCOLATE

 

Add HOT CHOCOLATE MIX to hot water. Stir to dissolve. Makes 1 serving.

 

 

Combine all ingredients in a bowl. Mix well. Cut and lay out 10 doublethickness 5-inch squares of cheesecloth. Spoon approximately 1 tablespoon of mixture onto each cheesecloth square. Tie into a bundle with a thread or string. Store in airtight container. Makes 10 bundles.

 

 

 

 

 

 

 

Combine all ingredients in a small bowl until evenly distributed. Put mixture in a foil packet or 1-pint glass jar. Label. Store in a cool, dry place. Use within 6 months. Makes about 1/2 cup of

 

SWEET SALAD DRESSING MIX.

 

 

 

 

 

 

 

SWEET SALAD DRESSING

 

Combine ingredients in a glass jar. Stir until well-blended. Chill before serving. Makes about 1-1/4 cups.

 

 

 

 

 

Combine all ingredients in a medium bowl. Mix well. Put in a 1-quart air-tight container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 3-1/2 cups

 

RUSSIAN REFRESHER MIX.

 

 

 

 

 

 

 

 

 

RUSSIAN REFRESHER

 

Place RUSSIAN REFRESHER MIX in a cup, add hot water. Stir to dissolve. Makes 1 serving.

APPETIZERS & SNACKS

 

Don't be stuck in the kitchen preparing appetizers when you'd rather visit with your guests. Get out the mixes! Among our favorites are the seasoning mixes for dips. Be sure to try Quick Taco Dip.

 

Fried appetizers should be served hot. Won Tons and Mini-Chimis can be served as the first course of a meal or as finger foods for a buffet table. Both can be prepared ahead and frozen. They can be crisped and reheated for 10 minutes at 400F (205C) right before serving. Microwaving is not recommended for these because they lose their crispness.

 

Serve appetizers attractively, arranging tasty tidbits on small platters which can be easily replaced or replenished. Large trays soon lose their neat appearance. Simple, colorful garnishes on the trays will add to their eye appeal. Vary the appetizers served at a buffet table. Offer meat, cheese and seafood, combining one or two hot ones with several cold dishes. Include an assortment of crisp vegetables along with containers of Creamy Crudité Dip and Home Style Dip.

 

 

Preheat oven to 400F (205C). Grease 2 baking sheets. In a medium bowl, combine QUICK MIX and milk or water. Stir until blended. Let dough stand 5 minutes. On a lightly floured board, knead dough about 15 times. Roll out dough to 1/8 inch thickness. Cut with a small, floured cookie cutter and place biscuits on prepared baking sheets.

 

In a bowl, combine shrimp, Swiss cheese, mayonnaise, onion, lemon juice and curry powder. Spoon shrimp mixture onto biscuits. Top with water chestnuts and sprinkle with parsley. Bake 10 to 12 minutes. Makes about 40 appetizers.

 

Clockwise from the top: Melt-In-Your-Mouth Muffins, page 250, Curried Shrimp Rounds, page 83, Tuna-Cheese Swirls, page 197

 

 

In a large saucepan, combine ALL-PURPOSE GROUND-MEAT MIX, ketchup and chili powder. Mash kidney beans and add with bean juice to meat mixture. Add hot pepper sauce. Heat until hot, about 10 minutes.

 

Put in a chafing dish and top with shredded Cheddar cheese. Garnish with green olives. Makes about 6 cups dip, enough for 15 to 20 servings. Reheat in microwave if needed.

 

 

In a medium saucepan, combine FREEZER CHEESE-SAUCE MIX, dry mustard and garlic powder. Stir over medium heat until heated through. Pour into a warm fondue pot. Serve with French bread cubes and apple slices. Makes 8 to 10 servings.

 

 

Preheat broiler. In a small saucepan, simmer MEAT SAUCE MIX about 5 minutes, until heated through. Toast English muffin halves. Spoon meat mixture over English muffins. Sprinkle with oregano and top with shredded mozzarella cheese. Add toppings as desired. Broil about 3 to 5 minutes, until cheese is bubbly. Makes 12 individual pizzas.