Make-A-Mix (21 page)

 

Guacamole

 

Combine all ingredients in a small bowl.

 

 

 

For added convenience, use precooked taco shells instead of forming your own. Or use flour tortillas warmed in the microwave for a soft-shell taco.

 

Heat 2 inches of oil to 375F (190C) in a large skillet. In a medium saucepan heat MEXICAN MEAT MIX and TACO SEASONING MIX; stir to combine.

 

Fry tortillas in hot oil. Using tongs, fold tortillas in half, then immediately open to 45-degree angle. Fry about 1 minute, until crisp. Drain on paper towels.

 

Place 2 tablespoons MEXICAN MEAT mixture in each cooked tortilla. Top with cheese, lettuce, tomatoes, green onion and salsa. Makes 12 to 15 tacos.

 

 

In a medium skillet over medium-high heat combine CHICKEN MIX, water, TACO SEASONING MIX and peas. Reduce heat and simmer 10 minutes, stirring occasionally.

 

Warm tortillas in a microwave oven. Place about 1/4 cup chicken mixture in each tortilla. Fold in half. Top with cheese, lettuce, salsa and radishes. Makes 8 to 10 tacos.

 

 

In a medium saucepan, bring ITALIAN-STYLE MEAT MIX to a boil, about 10 minutes. In a small skillet, melt butter or margarine. Add mushrooms and zucchini; sauté until tender, about 2 minutes.

 

Spoon meat mixture evenly on bottom of rolls. Spoon sautéed vegetable mixture evenly over meat mixture. Sprinkle evenly with cheese. Cover with tops of rolls. Makes 6 to 8 servings.

 

 

Preheat oven to 375F (190C). Pour small amount of oil in a large skillet. Cut eggplant into 15 slices about 1/4 inch thick; set aside. In a shallow dish or pie plate, beat eggs and water to combine; set aside. Pour breadcrumbs into another shallow dish or pie plate. Dip eggplant into egg mixture, then into breadcrumbs. Brown eggplant slices in hot oil, turning once, until tender when pierced with a fork. Add oil, if needed.

 

Butter a 2-quart casserole dish. Arrange 5 eggplant slices over bottom of dish, overlapping if necessary. Top with about 1/3 of the ITALIAN-STYLE MEAT MIX, 1/3 of the grated Parmesan or Romano cheese and 1/3 of the mozzarella cheese slices. Repeat, making 2 more layers. Bake uncovered 30 to 40 minutes. Makes 6 servings.

 

 

Preheat oven to 300F (150C). Butter a 2-1/2- to 3-quart casserole. Cook spaghetti in lightly salted water according to package directions.

 

Put half of cooked spaghetti in bottom of prepared casserole. Sprinkle with half the sugar, half the cheese, half the GROUND-MEAT MIX, half the cheese, then half the mushrooms. Repeat layers. In a small bowl, combine tomato soup and ITALIAN COOKING SAUCE MIX. Pour over casserole. Cover. Bake 1-1/2 hours or until heated through. Makes about 6 servings.

 

 

In a saucepan, simmer ITALIAN-STYLE MEAT MIX over low heat until hot, about 15 to 20 minutes. Pour cooked spaghetti onto a large platter. Spoon sauce over spaghetti. Sprinkle with cheese and basil or parsley. Makes 4 to 6 servings.

 

Spaghetti Royale

 

 

Cook manicotti shells in boiling salted water according to package directions. In a medium bowl, combine ricotta cheese, egg, Romano cheese and parsley. Blend well. Stuff into cooked manicotti shells.

 

Preheat oven to 350F (175C). Place 1 cup of the ITALIAN COOKING SAUCE MIX in bottom of a 13” x 9” baking dish. Place stuffed manicotti shells on top of sauce. Pour remaining sauce over top of shells. Sprinkle with Romano and Parmesan cheese, for garnish. Cover with foil and bake 30 minutes, until heated through. Makes 6 servings.

 

 

Preheat oven to 350F (175C). In a medium saucepan, combine water, flour and bouillon. Stir until well-blended. Add tomatoes and cook about 5 minutes, until mixture thickens and boils, stirring constantly.

 

Add MEATBALL MIX, carrots, onions, celery and potatoes. Cover and simmer 15 minutes. Pour into a 3-quart casserole. Cover and bake 1-1/2 hours. Makes 6 to 8 servings.

 

 

 

In a large skillet, combine oil and reserved pineapple juice, adding water if necessary to make 1 cup. In a small bowl, combine cornstarch, soy sauce, vinegar, water and brown sugar. Stir into juice mixture. Cook over medium heat 5 to 7 minutes until thick, stirring constantly. Add MEATBALL MIX, pineapple chunks and green pepper. Simmer 20 minutes until heated through. Serve over hot cooked rice. Makes 6 servings.

 

 

 

 

 

 

 

 

Meat Loaf Tarts—Lightly grease muffin pan. Shape MEAT LOAF MIX into 12 equal portions. Place each in a muffin cup. Spread on Tangy Topper Sauce and bake at 350F ( 175C) for 35 to 40 minutes until done.

 

Preheat oven to 350F (175C). Lightly grease one 9” x 5” or one 7” x 3” loaf pan. Put MEAT LOAF MIX in prepared pan. Bake for 1 hour or until done. Prepare Tangy Topper Sauce while meat loaf is cooking. Spread Tangy Topper Sauce over meat loaf during the last 5 to 7 minutes of baking. Makes about 6 servings.

 

Tangy Topper Sauce

 

In a small bowl, combine all ingredients.

 

Shape mixture into balls and place in muffin cups.

 

 

In a saucepan, bring 2 quarts water to a rapid boil. Cut peppers in half lengthwise; remove membranes and seeds. With tongs place peppers in boiling water. Simmer 3 minutes. Remove peppers and discard water. Drain peppers, cut-side down on paper towels.

 

In a small bowl, combine tomato sauce, water, salt and chili powder; set aside. Preheat oven to 350F (175C).