Read Make-A-Mix Online

Authors: Karine Eliason

Make-A-Mix (14 page)

BOOK: Make-A-Mix
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Spoon cooked linguine evenly into 4 soup bowls. Pour pork mixture evenly over top of each. Garnish each with hard-cooked egg slices and chopped green onions. Makes 4 servings.
BEST-EVER MINESTRONE SOUP
 
Our favorite Italian soup!
 
1 (28-oz.) can tomatoes
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
1 quart water
2 large carrots, peeled, sliced
2 (8-oz.) cans tomato sauce
2 cups beef broth
1 tablespoon dried parsley leaves
1/2 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/4 teaspoon pepper
1/2 teaspoon garlic salt
1 (15-oz.) can garbanzo beans, drained
1 (16-oz.) can green beans, drained
1 (15-oz.) can kidney beans, drained
1-1/4 cups mostaccioli or other macaroni
Parmesan cheese, for garnish
Purée tomatoes in blender. In a large pot or Dutch oven combine ALL-PURPOSE GROUND-MEAT MIX, puréed tomatoes, water, carrots, tomato sauce, broth, parsley, basil, oregano, pepper and garlic salt. Bring to a boil. Cover, simmer over low heat about 20 minutes.
 
Add garbanzo beans, green beans and kidney beans. Return to a boil; add macaroni. Cook 10 minutes or until macaroni is tender. Garnish with Parmesan cheese. Makes 8 to 10 servings.
 
Gayle's Chicken Salad
GAYLE'S CHICKEN SALAD
 
An appealing combination of contrasting textures.
 
2 cups CHICKEN MIX, page 39, thawed
2 cups chopped celery
3 medium sweet pickles, diced
3 green onions, chopped
1-1/2 cups fresh pineapple or 1 (15.25-oz.) can pineapple tidbits, drained
1 (2-oz.) pkg. sliced almonds, toasted
1-1/2 cups seedless red flame or green grapes
1 apple, chopped, if desired
1 (8-oz.) can water chestnuts, drained
1 cup mayonnaise
2 teaspoons sugar
Salt and pepper to taste Lettuce leaves
In a large bowl, combine CHICKEN MIX, celery, pickles, green onions, pineapple, toasted almonds, grapes, apple and water chestnuts. Set aside. In a small bowl, stir together mayonnaise and sugar. Stir into chicken mixture; add salt and pepper. Cover; refrigerate several hours or up to 24 hours. Serve on lettuce leaves. Makes 6 to 8 servings.
 
For an especially attractive presentation, serve this salad in scooped-out melon or pineapple half and garnish with a cluster of grapes. We make this with fatfree mayonnaise for a lowfat dish.
HOT CHICKEN SALAD
 
Our Pan Rolls are the perfect accompaniment.
 
2 cups CHICKEN MIX, page 39, thawed
2 cups chopped celery
1 cup sliced almonds
1 tablespoon minced onion
2 tablespoons lemon juice
1 teaspoon salt
1-1/4 cups mayonnaise
4 hard-cooked eggs, chopped
4 oz. (1 cup) shredded Swiss cheese
Preheat oven to 400F (205C). Lightly butter a 2-quart casserole. In a medium bowl, combine CHICKEN MIX, celery, almonds, onion, lemon juice, salt and mayonnaise. Mix well. Add chopped eggs and toss lightly.
 
Put mixture into prepared casserole dish or individual soufflé dishes. Top with shredded cheese. Bake, uncovered, 20 to 25 minutes. Makes 6 servings.
 
Versatile as an appetizer in creampuff shells or as a luncheon or main-dish salad. For a change of pace try this hot salad rather than the expected cold salad.
ORIENTAL CHICKEN NOODLE SALAD
 
An enticing blend of textures and flavors that are enhanced with chilling. Serve with your prettiest chop sticks.
 
1 (3-oz.) pkg. ramen noodles, without seasoning packet
1 (8-oz.) pkg. fresh coleslaw mix or 1/2 small head cabbage, finely chopped
2 green onions, chopped
2 cups CHICKEN MIX, page 39, thawed
2 tablespoons sugar
1/2 teaspoon pepper
1 teaspoon salt
3 tablespoons rice vinegar
1/3 cup vegetable oil
4 tablespoons sesame seeds, toasted
1 (2.25-oz.) pkg. slivered almonds, toasted
Chinese pea pods, for garnish
Mandarin oranges, for garnish
In a medium bowl, crumble dry ramen noodles into small pieces. Add cole slaw mix or shredded cabbage, green onions and CHICKEN MIX. Toss together to mix. In a small bowl, combine sugar, pepper, salt, rice vinegar and oil. Pour over chicken mixture. Toss to coat.
 
Chill at least 8 hours or up to 48 hours. Before serving, toss in toasted sesame seeds and toasted almonds.
 
If desired, garnish with Chinese pea pods and mandarin oranges alternated in spoke fashion around salad. Makes 4 to 6 servings.
STRAWBERRY-SPINACH SALAD
 
An eye-appealing, colorful combination accented with beautiful fresh strawberries.
 
Orange Dressing, below
1/2 lb. fresh spinach leaves, washed and patted dry
1 (10.5-oz.) can mandarin oranges, well-drained
2 cups CHICKEN MIX, page 39, thawed
2 cups fresh strawberries, washed, hulled and halved
 
 
 
Orange Dressing
1/4 cup vegetable oil
1/4 cup red-wine vinegar
3 tablespoons sugar
1/4 cup orange juice
1/4 teaspoon dry mustard
2 tablespoons poppy seeds
1/2 teaspoon grated orange peel
Prepare Orange Dressing. In a large salad bowl, combine spinach leaves, mandarin oranges, CHICKEN MIX and strawberries. Toss to mix. Toss with Orange Dressing or pass dressing separately. Makes 4 to 6 servings.
 
 
 
Orange Dressing
 
Combine ingredients. Blend well. Chill for at least 2 hours before serving. Blend again right before serving. Makes about 3/4 cup.
GRANDMA'S HAMBURGER SOUP
 
The aroma creates memories of old-fashioned goodness as it simmers.
 
1 pkg. FIVE-WAY BEEF MIX, made with ground beef, page 40, thawed
1/4 cup chopped green bell pepper or 1 tablespoon dried green-pepper flakes
4 cups tomato juice
1/4 cup rice or barley, uncooked
1 bay leaf, crushed
1 teaspoon sugar
1 teaspoon Worcestershire sauce
Parmesan cheese, for garnish
 
Variation
Substitute 2 cups water for 2 cups tomato juice. Substitute 1 cup vermicelli for 1/4 cup rice or barley.
 
In a large saucepan or Dutch oven, combine all ingredients except cheese. Bring to a boil. Cover; simmer 20 to 30 minutes. Ladle into 6 to 8 soup bowls. Garnish each with Parmesan cheese. Makes 6 to 8 servings.
 
1. Combine mix and rice or barley with other ingredients. Simmer to blend flavors.
 
2. Serve piping hot, garnished with Parmesan cheese.
 
Taco Salad
TACO SALAD
 
Olé! Perfect to serve outside on a hot summer night.
 
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, or 2 cups CHICKEN MIX, page 39, or 2 cups MEXICAN MEAT MIX, page 46, thawed
1 (7-oz.) can green-chile salsa
1 head of lettuce, torn into bite-size pieces
3 large tomatoes, chopped
1 large avocado, chopped
4 to 5 green onions, chopped
8 oz. (2 cups) shredded Monterey Jack or Cheddar cheese
1 (15-oz.) can kidney beans, drained or 1 (15-oz.) can ranch-style beans
1 (10-oz.) pkg. tortilla chips Salsa or salad dressing of your choice
In a medium skillet, combine your choice of MIX with salsa. Heat. In a large salad bowl, combine lettuce, tomatoes, avocado, green onions, shredded cheese and beans. Add meat mixture. Toss gently. Add tortilla chips and top with salsa or salad dressing of your choice. Makes 8 servings.
 
For a party look, omit tortilla chips and serve in large taco shell. Layer ingredients instead of tossing. Guacamole, sour cream and olives may be added.
HEARTY CHOWDER
 
Thaw all frozen mixtures 24 to 48 hours in the refrigerator or more quickly in a microwave oven.
 
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
4 cups tomato juice
1 cup water
2 (10.25-oz.) cans cream of celery soup
2-1/2 cups peeled, grated carrots
1 teaspoon sugar
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/8 teaspoon ground marjoram
6 thin slices Swiss cheese
Reduce heat and simmer In a large saucepan, combine ALL-PURPOSE GROUND-MEAT MIX, tomato juice, water and soup. Stir with a wire whisk to blend. Stir in carrots, sugar, garlic salt, pepper and marjoram. Bring mixture to a boil over medium-high heat. Reduce heat and simmer 30 minutes.
BOOK: Make-A-Mix
5.46Mb size Format: txt, pdf, ePub
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