Make-A-Mix (16 page)

Heat oil in a large skillet. Add green pepper strips, onion salt and pepper. Stirring occasionally, sauté over medium-high heat until peppers are crisp-tender, about 3 minutes. Stir in mushrooms and ITALIAN-STYLE MEAT MIX. Simmer over low heat until heated through, 10 to 15 minutes. Makes 6 to 8 servings.

 

 

Heat oil in a large saucepan. Add zucchini, onion rings, salt and pepper. Stirring occasionally, simmer until lightly browned, 3 to 4 minutes. Add ITALIAN-STYLE MEAT MIX. Cover and simmer over low heat until zucchini are crisp-tender, 5 minutes. Serve immediately. Makes 4 servings.

 

 

Dissolve bouillon in boiling water. Melt butter or margarine in a medium skillet. Sauté onion and celery until crisp-tender. In a large bowl, combine HERBED STUFFING MIX, bouillon-water mixture and vegetables. Toss lightly.

 

Use for stuffing turkey or chicken, if desired. Or preheat oven to 350F ( 175C) and put mixture in a lightly buttered casserole. Bake 30 minutes, until heated through.

MAIN DISHES - BEEF

 

Do you hate that last-minute frenzy when you are trying to put a meal together and everyone is hungry and in a hurry? Be ready by having these skipa-step mixes on hand to trim your preparation time to minutes.

 

ALL-PURPOSE GROUND MEAT MIX can be made with ground beef, ground turkey or ground chicken and can be used in any recipe calling for hamburger. Use this mix for Enchilada Casserole or Saturday Stroganoff. Or surprise everyone with Dinner in a Pumpkin, which is especially nice for Halloween.

 

We have combined FIVE-WAY BEEF MIX with HOT ROLL MIX to produce Bread Basket Stew. Serve a hearty meal in the bread basket, then enjoy the tasty basket itself. Wintry-Day Chili couldn't be easier, thanks to one of our new mixes, the PINTO BEAN MIX.

 

We suggest serving Hurry-Up Curry for your next buffet. Place rice, meat, chutney and peanuts in separate bowls. Have an extra shaker with curry powder for those who like a little more spice. Then guests can serve themselves.

 

 

 

To cook a 3- or 4-pound brisket, bake 30 minutes at 350F (175C), then 5 or 6 hours longer at 250F (120C).

 

Preheat oven to 350F (175C). Cut two 18” x 12” pieces of heavy-duty foil. Place on a large baking sheet with raised sides. Place brisket in center of foil. Sprinkle with ONION SEASONING MIX, water, salt and pepper. Place onions and mushrooms on top of meat. Bring 2 short ends of top piece of foil together over meat. Fold tight against meat; fold sides to make a tight seal. Repeat with second piece of foil, making a double covering of foil.

 

Bake 1 hour. Reduce heat to 250F (120C). Bake 9 hours longer or until tender when pierced with a fork. Unwrap meat. Remove onions, mushrooms and any meat juice and place in bowl. Slice meat, arranging slices on a platter. To serve, pour onion mixture over sliced brisket. Makes 18 to 20 servings.

 

 

Preheat oven to 325F (165C). Sprinkle salt and pepper over roast. Dredge in flour, turning to coat all sides. In a Dutch oven, melt shortening. Add roast, turning to brown all sides.

 

In a small bowl, combine ONION SEASONING MIX and water. Pour over roast. Add carrots, celery, potatoes and bay leaf; cover. Bake 3 hours or until meat is tender. On a platter, arrange cooked vegetables around roast. Serve immediately. Makes 6 to 8 servings.

 

 

In a medium bowl, combine breadcrumbs, cheese, melted butter or margarine and green onions.

 

Arrange steaks on a flat surface. Spread evenly with breadcrumb mixture. Roll up jelly-roll fashion. Fasten with a wooden pick or skewer. Heat oil in a medium skillet. Add rolled steaks. Cook over medium heat until browned.

 

In a small saucepan, blend BEEF GRAVY MIX and water. Stir over medium heat with a wire whisk until smooth and slightly thickened. Pour gravy over steaks. Cover and simmer 25 to 30 minutes until steaks are tender. Makes 6 servings.

 

 

Prepare Bread Basket Bowls; set aside. In a medium saucepan, combine FIVE-WAY BEEF MIX, tomato sauce, corn, mushrooms, Worcestershire sauce and bay leaf, if desired. Bring to a boil over medium-high heat. Cover and simmer over low heat 25 minutes. Remove bay leaf. Place each Bread Basket Bowl on a plate. Ladle stew into bowls. Makes 6 to 8 servings.

 

 

Preheat oven to 350F (175C). Form ground beef into 8 to 10 patties. In a large skillet, melt shortening. Dip each patty in flour, coating both sides. Sear in hot shortening, turning once. Arrange seared patties in a 13” x 9” baking dish.

 

In a medium saucepan, combine sauce or soup, water and BEEF GRAVY MIX. Stir with a wire whisk over medium heat until slightly thickened. Pour evenly over meat. Cover and bake 1 hour in preheated oven. Makes 6 to 8 servings.

 

 

In a large saucepan, combine ALL-PURPOSE GROUND-MEAT MIX, Celery Sauce or soup, and Creamy Mushroom Sauce or soup and milk. Stir until well-blended. Simmer about 10 minutes.

 

Just before serving, add sour cream. Simmer 2 minutes. Serve over cooked noodles, garnish with poppy seeds. Makes 4 to 6 servings.

 

 

In a large skillet over medium heat, place ALL-PURPOSE GROUND-MEAT MIX, Creamy Mushroom Sauce or cream of mushroom soup, enchilada sauce, milk and green chiles. Stir occasionally until heated through.

 

Heat tortillas in microwave oven until softened. Place about 1/4 cup cheese and 1 teaspoon sliced olives in center of each tortilla. Roll and place, seam side down, on top of heated meat mixture. Cover and reduce heat. Simmer about 3 minutes until cheese melts. Spoon onto serving plates. Makes 6 servings.

 

 

Dredge beef cubes in flour; place in Dutch oven. Add green chiles, ONION SEASONING MIX, mushrooms, tomatoes and water. Stir to blend. Cover; place in cold oven.

 

Turn oven to 300F (150C). Bake 3 to 4 hours until tender. After 2 hours, add more water if needed to keep mixture moist. Serve immediately over hot buttered noodles. Makes 6 to 8 servings.