Make-A-Mix (22 page)

 

Lightly grease a 9-inch-square baking dish. In a bowl combine MEAT LOAF MIX and rice. Fill peppers with rice mixture. Arrange peppers in prepared dish. Top with tomato mixture. Bake 40 minutes until rice is puffed and tender. Garnish with cherry tomatoes, if desired. Makes 4 peppers.

 

1. Cut in half lengthwise; remove membranes & seeds. Simmer 5 min.

 

2. Stuff peppers with meat mixture. Pour sauce over and bake.

 

 

 

 

In a medium saucepan, combine MEAT SAUCE MIX, brown sugar, vinegar, ketchup and mustard. Cover and cook over medium heat about 10 minutes, until heated through. Serve over hamburger buns. Makes 6 servings.

 

 

 

 

 

 

 

 

 

Combine ingredients in a medium saucepan. Cover and cook over medium heat about 15 minutes, until heated through. Makes 6 servings.

 

 

In a medium skillet, combine MEAT SAUCE MIX, cooked noodles, cooked mixed vegetables and tomato sauce. Cover and cook about 10 to 15 minutes, stirring occasionally, until heated through.

 

Sprinkle shredded cheese and parsley on top. Do not stir. Cover and heat long enough to melt cheese. Serve from skillet. Makes 5 to 6 servings.

 

 

Combine all ingredients in a medium skillet. Cover and cook about 10 to 15 minutes, until heated through. Serve from skillet. Makes 4 to 6 servings.

MAIN DISHES - OTHER

 

This chapter contains a variety of main dishes for any occasion. Whether you're planning a dinner party for later in the week or just got home from work with no idea what to cook for supper, chances are you will be able to find inspiration among your supply of mixes.

 

If your freezer contains CUBED PORK MIX, you're on the way to Pork Chow Mein or Sweet & Sour Pork. For company fare, Stuffed Pork Chops are a cinch when you have HERBED STUFFING MIX and BEEF GRAVY MIX on hand.

 

Dry Mixes can be used in many ways—QUICK MIX in Self-Crust Cheese Tart, BUTTERMILK PANCAKE & WAFFLE MIX in Monte Cristo Sandwiches or CORN BREAD MIX to treat the kids to Corn Dogs.

 

You will also find seafood recipes in this chapter—Crunchy Fish Bake, Scallop Casserole and Shrimp & Vegetable Stir-Fry.

 

Convenience cooking with mixes would not be complete without stir-frying. It is quick and it is healthy. Keep a supply of ORIENTAL STIR-FRY MIX in your refrigerator to make it even easier. If you do not have a wok, use a heavy skillet. Prepare all of the ingredients before heating the oil because there won't be time once you begin cooking. The vegetables should be cooked just until crisp-tender, releasing their flavor while maintaining their bright color and texture.

 

Our new PINTO BEAN MIX was the inspiration for South of the Border Vegetarian Bake. You can substitute yogurt for the sour cream called for in the recipe. The combination of beans and rice make this a complete-protein dish.

 

 

 

 

 

 

Omit turkey slices and use

 

12 slices of ham.

 

Omit turkey and use chicken

 

Omit turkey and ham slices; use thinly sliced fresh mushrooms and zucchini.

 

Preheat griddle to 350F (175C). Spread mayonnaise on 1 side of each slice of bread. Assemble each sandwich, using 2 slices of Swiss cheese, 1 slice ham and 1 slice turkey. Trim crusts with knife, making the edges even. Cut sandwiches in half. Set aside.

 

Combine eggs and milk in a shallow dish. Add BUTTERMILK PANCAKE & WAFFLE MIX. Butter griddle. Dip each sandwich into the batter. Grill 3 to 4 minutes, until browned on both sides and cheese begins to melt. Lightly sprinkle with powdered sugar and currant jelly. Makes 6 sandwiches.

 

Monte Cristo Sandwiches

 

 

Preheat oven to 350F (175C). In a 2-quart casserole dish, layer cooked rice and PINTO BEAN MIX. Spread green-chile salsa over the top and sprinkle with cheese.

 

Bake in preheated oven 20 to 30 minutes or until heated through and cheese is melted. Sprinkle onion, green pepper and tomato on top.

 

Garnish with sour cream and Guacamole or avocado just before serving. Makes 6 to 8 servings.

 

 

Prepare pie crust in a 9-inch pie plate; set aside. Preheat oven to 350F (175C). Sprinkle Monterey Jack cheese in bottom of unbaked crust. Top with green chiles and 1/2 cup Cheddar cheese.

 

In a medium bowl, beat eggs thoroughly. Stir in half-and-half, olives, salt and cumin. Pour over cheese in pie crust. Top with remaining 1/2 cup Cheddar cheese. Bake 50 to 60 minutes until set. Makes 4 to 6 servings.

 

 

Preheat oven to 350F (175C). In a medium saucepan, sauté onion in butter or margarine until tender. Add water and salt. Bring to a boil and add scallops. Cook 5 minutes over medium-high heat. Lightly butter a 2-quart casserole or baking dish.

 

Combine eggs and HERBED STUFFING MIX in casserole. Stir in scallop mixture. Bake 25 to 30 minutes. Remove from oven. Top with cheese slices. Return to oven just long enough to melt cheese. Makes 4 servings.