Authors: Karine Eliason

Make-A-Mix (23 page)

BOOK: Make-A-Mix

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3 cups hot cooked rice

Cut broccoli stems into pieces. Cut flowerets into 3/4-inch pieces; set aside. In a large skillet or wok, heat 4 tablespoons oil over medium heat. Add cut broccoli stems, sliced onion and sliced mushrooms. Cook and stir until stems are crisp-tender, 5 to 7 minutes. Add 2 tablespoons oil.

When oil is hot, add shrimp and broccoli flowerets. Cook and stir 5 to 7 minutes longer. Add ORIENTAL STIR-FRY MIX. Stir gently until mixture thickens slightly. Gently stir in bean sprouts; cook 1 minute longer. To serve, spoon hot mixture over cooked rice. Makes 4 to 6 servings.

Add 1 cup dairy sour cream for a stroganoff-style dish.

SWEDISH MEATBALLS

Nevada serves these over one of the herb-flavored pastas, such as lemon-pepper or spinach.

1 cup WHITE SAUCE MIX, page 63

2 cups beef broth

1 cup finely chopped fresh mushrooms

1/8 teaspoon ground nutmeg

1 container MEATBALL MIX, page 44, thawed, about 20 meatballs

1 (12-oz.) pkg. extra-wide egg noodles

In a large saucepan combine WHITE SAUCE MIX and beef broth. Cook over medium heat, stirring constantly, until mixture thickens. Add mushrooms and nutmeg. Stir in MEATBALL MIX and continue cooking until heated through.

While mixture is cooking, prepare noodles according to package directions. Serve mixture over hot, drained noodles. Makes about 4 to 6 servings.

TUNA-CHEESE SWIRLS

A treat for your eyes as well as your mouth.

1 (12.5-oz.) can light tuna, drained

1 cup frozen peas

1-1/4 cups CHICKEN BROTH, page 39

1/2 cup cooked rice

1-1/2 cups QUICK MIX, page 21

1/3 cup milk or water

3 oz. (3/4 cup) shredded Cheddar or Fontina cheese

Preheat oven to 425F (220C). Butter a 1-1/2-quart casserole. Combine tuna, peas, broth and rice in a medium bowl. Pour into prepared casserole.

In a small bowl, combine QUICK MIX and milk or water. Stir until blended. On a lightly floured surface, knead dough gently 10 times. Roll out to 6” x 10”, about 1/4 inch thick. Sprinkle with cheese and roll like a jelly roll. Seal edge. Cut into 1/2-inch slices. Place slices on top of casserole. Bake 15 to 20 minutes, until biscuits are golden brown. Makes 4 to 6 servings

With a little change this becomes a bean tostada. Omit flour tortilla. Fry a corn tortilla âtil crisp. Top with remaining ingredients.

WHOLE-BEAN VEGGIE BURROS

We developed this recipe after a visit to our favorite Mexican restaurant.

6 flour tortillas

3 cups PINTO BEAN MIX, page 49, thawed

6 strips roasted green chiles

1 avocado, cut into 12 wedges

Shredded Cheddar cheese

Shredded lettuce, garnish

Green-chile salsa, garnish

Heat flour tortillas in microwave until soft. In a medium saucepan heat PINTO BEAN MIX until heated through.

Using a slotted spoon, place about 1/2 cup of bean mix on top of heated tortilla. Top with a strip of green chile, 2 wedges of avocado and shredded cheese. Serve on bed of shredded lettuce. Top with salsa. Makes 6 servings.

BROCCOLI & HAM ROLLS

An easy, delicious dish that is great for entertaining

2 lb. fresh broccoli spears, or 2 (1-lb.) pkgs. frozen broccoli spears

1/2 cup WHITE SAUCE MIX, page 63

1 cup cool water

1-1/2 teaspoons fresh basil or 1/2 teaspoon dried basil leaves

Dash of pepper 2 tablespoons butter or margarine

2 medium onions, cut and separated into rings

6 slices Swiss cheese

6 (1/4-inch) slices of lean ham

A no-fuss treat. Make these early in the day and heat just before serving,

Cook broccoli until crisp-tender or prepare frozen broccoli according to package directions; set aside. In a saucepan, combine WHITE SAUCE MIX, water, basil and pepper. Cook over low heat until smooth, stirring constantly.

In a saucepan, melt butter or margarine. SautÃ© onion rings until tender. Stir into WHITE SAUCE mixture. Set aside and keep warm.

Preheat oven to 350F (175C). Spray a 13” x 9” baking dish with vegetable cooking spray. Place a slice of cheese on top of each ham slice. Place two broccoli spears on cheese (flowerettes extending beyond side edges), roll up and secure with a wooden pick.

Place rolls in baking dish, seam-side down. Do not cover. Bake about 25 minutes until heated. Place rolls on serving plate and top with onion sauce. Serve immediately. Makes 6 servings.

BAKED PORK CHOPS

A crisp coating helps to keep these chops tender and juicy. Serve with broccoli, stewed apricots and coleslaw.

2-1/2 tablespoons butter or margarine

2-1/2 tablespoons vegetable oil

1-1/2 cups CRISP COATING MIX, page 31

2 eggs

1 tablespoon milk

6 pork chops, shoulder cut, 3/4-inch thick, trimmed

Preheat oven to 400F (205C). Combine butter or margarine and oil on large baking sheet with raised edges. Place in preheating oven until mixture melts.

Pour CRISP COATING MIX into a large plastic food bag; set aside. In a shallow bowl, beat eggs and milk until blended. Rinse pork chops; pat dry with paper towels. Dip each chop in egg mixture; drain briefly.

Place 1 chop at a time in plastic bag, shaking until coated. Arrange on baking sheet, turning to coat with oil mixture. Bake 30 minutes in preheated oven until golden brown and crispy, turning once. Makes 4 to 6 servings.

STUFFED PORK CHOPS

Team these chops with Brussels sprouts and pickled beets.

4 pork chops (double-thick), 1 to 1-1/2 inches thick

1/4
cup raisins

Supper Stuffing, page 125

1/2
cup BEEF GRAVY MIX, page 61

Preheat oven to 350F (175C). Butter a 9-inch-square baking dish; set aside. Cut pockets in sides of pork chops, 3 inches wide and 2-1/2 inches deep.

Stir raisins into Supper Stuffing. Spoon 3 to 4 tablespoons stuffing into each pocket. Spoon remaining stuffing into bottom of prepared baking dish. Spoon BEEF GRAVY MIX evenly over all sides of stuffed pork chops.

Place coated chops on stuffing. Cover with foil. Bake about 1-1/2 hours in preheated oven until well-browned. Makes 4 servings.

1. Using a sharp knife, cut large pockets inside of each pork chop.

2. Stuff pockets. Place on stuffing in baking pan.

PORK CHOW MEIN

Fried rice is a nice accompaniment to this recipe.

2 cups CUBED PORK MIX, page 47, thawed

1-1/2 cups water

3 tablespoons soy sauce

4 tablespoons oil or margarine

4 to 5 celery stalks, sliced diagonally 1/4 inch thick

1 cup thinly sliced fresh mushrooms

1 (8-oz.) can water chestnuts, drained, thinly sliced

2 cups fresh bean sprouts

4 green onions, thinly sliced

1 (9.5-oz.) can chow-mein noodles

In a saucepan, combine CUBED PORK MIX, water and soy sauce. Simmer over low heat about 5 minutes.

In a medium skillet, heat oil or margarine. Add celery, sautÃ© until crisp-tender, about 10 minutes. Add fresh mushrooms and water chestnuts. SautÃ© 2 minutes, stirring occasionally. Stir into pork mixture. Stir occasionally over medium heat 5 minutes.

Gently stir in bean sprouts and green onion slices. Simmer 1 minute longer. Serve over chow-mein noodles. Makes about 6 servings.

SWEET & SOUR PORK

Serve this tangy sweet-and-sour sauce over rice, noodles or spaghetti squash.

2 cups fresh pineapple chunks or 1 (20-oz.) can pineapple chunks

2 cups CUBED PORK MIX, page 47, thawed

2 tablespoons white vinegar

1 tablespoon soy sauce

1/3 cup brown sugar, firmly packed

1/4 cup ketchup

1 medium green bell pepper, cut in julienne strips

4 cups hot cooked rice

Drain juice from pineapple into a large saucepan. Stir in CUBED PORK MIX, vinegar, soy sauce, brown sugar and ketchup. Stir occasionally over medium heat about 10 minutes.

Stir in drained pineapple chunks and pepper strips. Simmer about 2 minutes until heated through. Serve over hot cooked rice. Makes 4 to 6 servings.

Break out the chopsticks, buy some fortune cookies and have a party.

QUICK CHOW MEIN

Enjoy the fresh flavors of Oriental vegetables.

4 oz. fresh mushrooms, chopped

1 tablespoon grated fresh ginger or 1 teaspoon ground ginger

2 tablespoons soy sauce

2 cups beef broth

2 cups CUBED PORK MIX, page 47, or ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed

2 cups shredded Chinese cabbage

2 cups chopped celery

1/2 lb. fresh bean sprouts

1 (8-oz.) can water chestnuts, drained, sliced

2 tablespoons cornstarch

1/4 cup cold water

4 cups hot cooked rice

2 tablespoons sliced blanched almonds, for garnish

In a large skillet or wok, combine mushrooms, ginger, soy sauce and beef broth. Cover and simmer over medium heat 5 minutes. Add CUBED PORK MIX or GROUND-MEAT MIX, cabbage, celery, bean sprouts and water chestnuts. Simmer until vegetables are hot, about 5 minutes.

Stir cornstarch into cold water to dissolve. Stir into meat mixture. Continue stirring until mixture boils. Cover; simmer over low heat 5 minutes longer. Serve over hot cooked rice. Garnish with sliced almonds.

Makes 4 to 6 servings.