Make-A-Mix (20 page)

Prepare bottom crust in a 9-inch pie plate. Preheat oven to 425F (220C). In a large bowl, combine turkey or chicken, gravy, carrots and peas, onions, salt, pepper, poultry seasoning and thyme. Stir to distribute. Pour into pastry shell. Cover with top crust. Trim and flute edges. Cut slits in top crust to let steam escape. Bake 35 to 40 minutes in preheated oven until golden brown. Makes 6 servings.

 

 

In a large pot or Dutch oven heat oil. Sauté celery and leek until soft. Stir in NAVY BEAN MIX and CHICKEN MIX, if desired, chili powder, cumin, oregano, white pepper and cinnamon. Simmer over low heat to blend flavors, 30 to 45 minutes.

 

To serve, ladle into bowls and garnish with sour cream, green onion and salsa. Makes 4 to 6 servings.

 

 

Preheat oven to 325F (165C). In a large skillet, melt butter or margarine. Add chicken. Cook until browned. Remove chicken from skillet; arrange in a large casserole dish.

 

Stir CHICKEN GRAVY MIX into pan drippings. Blend in sour cream and milk. Stirring constantly, simmer 3 to 5 minutes. Do not boil. Pour sauce over chicken. Sprinkle with mushrooms, parsley and poppy seeds. Cover and bake 30 to 45 minutes until tender. Sprinkle lemon juice and lemon peel over casserole. Serve immediately with rice. Makes 6 servings.

 

 

 

For added spice, add 1/4 cup chopped, roasted green chiles.

 

Preheat oven to 350F (175C). Lightly butter a 2-quart casserole. In a medium bowl, combine Creamy Mushroom Sauce, Chicken Gravy or soup, and milk. Stir to blend well.

 

Add CHICKEN MIX, salt, onion, green-chile salsa and 2 cups of the shredded cheese. Layer tortilla pieces and chicken mixture alternately in prepared casserole, ending with chicken mixture. Top with remaining shredded cheese. Bake 35 to 45 minutes, until bubbly.

 

Makes 8 servings.

 

 

 

Preheat oven to 350F (175C). Rinse chicken. Pat dry with paper towels; set aside. In a bowl, combine French Dressing, apricot halves, apricot jam and ONION SEASONING MIX.

 

Place chicken pieces on 2 large ungreased baking sheets with raised sides. Pour sauce evenly over chicken pieces. Bake uncovered 1-1/4 hours in preheated oven until chicken is lightly browned. Arrange chicken on a large platter. Spoon drippings over chicken pieces. Garnish with cilantro or parsley sprigs. Makes 8 servings.

MAIN DISHES - MEXICAN & ITALIAN

 

ITALIAN-STYLE MEAT MIX. MEXICAN MEAT MIX. ITALIAN COOKING SAUCE MIX—spend a morning or an evening putting these together, then store them in the freezer for delicious meals-in-minutes when you don't have time to cook. Clean-up will take less time too!

 

When your family is clamoring for Mexican take-out, you can treat them to Green-Chili Burros, Taco Supreme or our personal favorite—Chimichangas. Soft Chicken Tacos are the choice of those who prefer tortillas warm, but not fried.

 

Later in the week, go Italian with Cathy's Meatball Sandwiches or Eggplant Parmesan. Spaghetti Royale deserves freshly grated Parmesan or Romano cheese. Buy a small piece of either cheese at your local cheese shop or supermarket. Then grate the cheese yourself just before serving. Your family or guests will appreciate the fresh flavor.

 

 

 

Omit MEXICAN MEAT MIX and substitute shredded chicken or pork. Garnish with fresh tomato salsa.

 

In a Dutch oven combine PINTO BEAN MIX, MEXICAN MEAT MIX, salt and chili powder. Cook uncovered about 1 hour, stirring occasionally.

 

Serve in small bowls over crisp corn chips. Garnish with cheese, onion, lettuce and tomatoes. Makes 8 servings.

 

 

 

Soft-Fry Method—To make ahead, dip flour tortillas in hot oil for about 3 seconds. Drain on paper towels and proceed as directed above.

 

1. Fill and roll each tortilla into a cylinder. Secure with a toothpick.

 

Warm tortillas in microwave about 30 seconds. Heat MEXICAN MEAT MIX in a saucepan. Heat a small amount of oil in a large skillet. Spread 1/2 cup MEXICAN MEAT MIX over the lower third of each tortilla. Fold the bottom edge of tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure with a wooden pick.

 

Fry 2 chimichangas at a time in hot oil 2 minutes until golden and crisp. Drain on paper towels. Serve hot over a layer of shredded lettuce. Top with salsa, tomatoes, Guacamole and sour cream. Garnish each with an olive. Makes 6 chimichangas.

 

2. Top with green-chile salsa, tomatoes, Guacamole and sour cream.

 

 

Combine enchilada sauce and chopped tomatoes in a medium saucepan. Cook until mixture boils. Reduce heat and simmer.

 

Dip one tortilla at a time in hot enchilada-sauce mixture. Set aside. Heat MEXICAN MEAT MIX in a saucepan. Place about 1/4 cup MEXICAN MEAT MIX on each tortilla and sprinkle with 2 tablespoons shredded Cheddar cheese. Roll up and place close together in a shallow casserole dish, seam-side down.

 

Pour remaining sauce over enchiladas. Sprinkle with additional shredded cheese. Bake about 15 minutes, until bubbly. Spoon sour cream over enchiladas and serve hot. Makes about 6 servings.

 

 

 

 

 

 

 

 

 

Heat MEXICAN MEAT MIX in a small saucepan. Warm tortillas 1 at a time over low heat in a very large skillet until soft and pliable. Spread about 1/2 cup MEXICAN MEAT MIX over the lower 1/3 of each tortilla. Fold the bottom edge of tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Place, seam-side down, on a bed of shredded lettuce and garnish with salsa and Guacamole. Serve warm. Makes 6 burros.