Make-A-Mix (15 page)

 

To serve, place Swiss-cheese slices in bottoms of 6 shallow soup bowls. Pour hot soup over cheese. Reduce heat and serve immediately. Makes 6 servings.

 

 

In a large saucepan, combine FIVE-WAY BEEF MIX, tomatoes and water. Simmer 20 to 30 minutes over low heat. Before serving, stir in cheese cubes. Makes 6 to 8 servings.

 

 

In a large colander, wash and sort beans. In a large pot or Dutch oven, combine beans and water to cover. Bring to a boil. Boil 2 minutes. Remove from heat, cover and let stand 1 hour.

 

Drain and discard soaking water from beans. Rinse beans and return to cooking pot. Add 8 cups water, ham hocks or ham bone, onion, garlic, chili pepper or chili powder and tomatoes. Simmer 45 minutes or until tender. Add lemon juice, salt and pepper and simmer 30 minutes. longer. Makes 6 to 8 servings.

VEGETABLES & SIDE DISHES

 

Nutritionists urge us to eat more vegetables and grains to obtain needed vitamins and minerals. For variety in taste, texture and color, vegetables can be added to most dishes. Serve contrasting varieties, for example red cabbage and baby carrots, or broccoli spears and sliced tomatoes.

 

Vegetables are at their best when freshly picked. Use your home-grown vegetables if possible or purchase them close to the time of preparation. Buy perishable fresh vegetables in season when prices are reasonable. Damaged vegetables are not a bargain. Buy those that are free from bruises, skin punctures and decay.

 

Old-Fashioned Vegetable Platter can be served as a side or main dish. FREEZER CHEESE-SAUCE MIX adds the necessary protein to make it a complete meal. Most vegetables are enhanced by adding a cheese sauce.

 

Those who like Italian cooking will enjoy Eggplant Parmesan and Green Peppers Mediterranean-Style, both made with ITALIAN-STYLE MEAT MIX. Zucchini Casserole complements roast chicken, steak or chops. For a change, serve this instead of potatoes.

 

 

Preheat oven to 300F (150C). In a large skillet, fry bacon until almost crisp. Drain and discard all but 1 tablespoon of drippings from skillet. Put bacon in a 2-quart casserole dish with a lid. Set aside. Sauté the onions and celery in the remaining bacon drippings until lightly browned.

 

In casserole dish combine bacon, sautéed vegetables, NAVY BEAN MIX, molasses, brown sugar, Worcestershire sauce, ketchup, mustard and vinegar. Stir together well. Cover and cook in preheated oven for about 2 hours, until moisture is absorbed. Makes 6 to 8 servings.

 

 

 

Dip flowerets in egg batter. Fry in hot oil. Drain on paper towels

 

Break cauliflower into flowerets. In a saucepan, cover flowerets with water. Add 1/2 teaspoon salt. Cook uncovered until crisp-tender, about 10 minutes. Remove from heat; drain well. In a saucepan, heat FREEZER CHEESE-SAUCE MIX over low heat. Do not boil. Keep warm.

 

In a large bowl, beat egg whites until stiff; set aside. In a another bowl, beat egg yolks until thickened. Beat in 1/4 teaspoon salt. Fold beaten egg yolks into egg whites; set aside. Pour oil about 3/4-inch deep in a skillet. Heat to 375F (190C).

 

Dip slightly cooled cauliflowerets into egg mixture, turning with a fork to coat all sides. Using a slotted spoon or 2 forks, carefully lower flowerets into hot oil. Cook 4 or 5 pieces at a time, turning until browned, about 1 minute. Drain on paper towels. Arrange on a platter. Drizzle with warmed FREEZER CHEESE-SAUCE MIX. Serve immediately. Makes 6 servings.

 

 

Preheat oven to 350F (175C). Butter a 2-quart casserole. Combine WHITE SAUCE MIX and cool water in a small saucepan. Cook over low heat 3 to 5 minutes, stirring constantly, until thick and smooth. In a medium bowl, combine white sauce, Chicken Gravy or cream of chicken soup and cheese.

 

Put cooked potatoes in casserole dish. Pour cheese mixture over. Stir gently to coat potatoes. Sprinkle parsley on top. Bake 20 to 30 minutes, until sides are bubbly and cheese is melted. Makes 6 servings.

 

 

Spray a medium skillet with non-stick vegetable cooking spray. Drain any excess liquid from the PINTO BEAN MIX and mash with fork or in a food processor until partially smooth.

 

Pour mashed-bean mixture into heated skillet and stir until heated through. Top with green-chile salsa. Makes 4 to 6 servings.

 

 

 

Chicken-Zucchini Casserole—Add 1 package CHICKEN MIX, page 39, or 2 cups cooked, diced chicken.

 

In a saucepan, put zucchini and carrots in boiling, salted water to cover. Cover pan and simmer 15 minutes, until vegetables are tender. Drain.

 

In a saucepan, sauté onion in 4 tablespoons of the butter or margarine until tender. Stir in 1-1/2 cups of the HERBED STUFFING MIX, Chicken Gravy and sour cream. Gently stir in vegetables. Preheat oven to 350F (175C). Lightly butter a 1-1/2-quart casserole. Put mixture into casserole. Melt remaining butter or margarine in a saucepan. Add remaining HERBED STUFFING MIX to butter or margarine. Toss gently and sprinkle over casserole. Bake 30 to 40 minutes. Makes 6 to 8 servings.

 

Zucchini Casserole

 

 

Cut broccoli and cauliflower into flowerets; set aside. Trim Brussels sprouts. Rinse; set aside. Peel carrots and cut in 1/4-inch slices; set aside. Rinse summer squash; trim ends and cut in 1/2-inch slices; set aside. Rinse mushrooms. Peel, if desired; set aside. Rinse corn. Break ears of corn in half or thirds; set aside.

 

Pour water about 1-1/2 inches deep in a large pot or Dutch oven. Insert steamer basket. Place broccoli, cauliflower, Brussels sprouts and carrots in steamer basket. Cover; bring water to a boil. Steam 15 minutes. Add squash, mushrooms and corn. Steam 10 minutes longer until vegetables are crisp-tender.

 

In a saucepan, warm FREEZER CHEESE-SAUCE MIX over low heat; do not boil. Arrange cooked vegetables on a large platter. Season to taste with salt and pepper. Top with warmed cheese sauce. Makes 3 to 4 main-dish or 6 side-dish servings.