Make-A-Mix (24 page)

 

 

 

Pound veal cutlets with wooden mallet or other flat object, until thin. Combine egg and milk in a small bowl. In another small bowl, combine dry breadcrumbs and grated Parmesan cheese. Dip veal into egg mixture, then into breadcrumb mixture. Let veal stand at least 15 minutes before cooking.

 

Preheat oven to 400F (205C). Heat butter or olive oil in a large skillet. Sauté veal cutlets in butter or oil about 2 minutes on each side until crisp. Put veal into a 13” x 9” baking pan. Pour ITALIAN COOKING SAUCE MIX over top. Place a slice of mozzarella cheese on each cutlet. Bake 10 to 15 minutes, until veal is golden brown and cheese is melted. Makes 4 to 6 servings.

 

 

1/4
cup CORN BREAD MIX, page 15

Pour oil 2 to 3 inches deep in a deep-fryer or medium-size heavy saucepan. Heat. Dry frankfurters with paper towels; set aside. In a pie plate, combine CORN BREAD MIX, flour, dry mustard and paprika. Stir in egg and water until thoroughly combined. Batter will be stiff.

 

Roll frankfurters in batter, covering completely. Use tongs to lower into hot oil. Turning once, fry until golden brown, 2 to 3 minutes. Drain on paper towels. Makes 4 corn dogs.

 

 

 

 

Substitute 6 cups ITALIAN-STYLE MEAT MIX, page 42, for ITALIAN COOKING SAUCE MIX.

 

Preheat oven to 350F (175C). Lightly butter a 13” x 9” baking pan. Spread 1/3 ITALIAN COOKING SAUCE MIX in bottom of pan. Cover with 1/3 lasagna noodles. Add 1/3 ricotta cheese, thinned with water for easier spreading, if necessary. Add 1/3 mozzarella cheese and 1/3 Romano and Parmesan cheese.

 

Repeat layers twice, topping with Romano and Parmesan cheese. Cover with foil. Bake 30 to 35 minutes, until heated. Let stand 10 minutes before serving. Makes 8 to 10 servings.

 

 

1/4
teaspoon salt

 

Preheat oven to 325F (165C). Generously butter a 9-inch pie plate. Sprinkle bottom and sides of prepared pie plate with paprika. Layer cheese and bacon on bottom of pie plate.

 

Combine eggs, salt, nutmeg, milk, onion and QUICK MIX in a blender. Blend at medium speed about 1 minute, until thoroughly mixed. Pour over cheese and bacon in pie plate. Bake 30 to 40 minutes, until wooden pick inserted in center comes out clean. Serve hot. Makes 6 servings.

 

 

 

Preheat oven to 500F (260C). Combine butter or margarine and oil on a large baking sheet with raised sides. Place in preheating oven until mixture melts.

 

Pour CRISP COATING MIX into a large plastic food-storage bag; set aside. In a shallow bowl, beat eggs and milk until blended. Rinse fish; pat dry with paper towels. Dip each fish fillet in egg mixture; drain briefly. Place 1 fillet at a time in plastic bag, shaking until coated.

 

Arrange on baking sheet, turning to coat with oil mixture. Bake 7 to 10 minutes in preheated oven until fish flakes when tested with a fork, turning once. Makes 4 to 6 servings.

BREAKFAST & BRUNCH

 

The aroma of freshly baked rolls coming from your kitchen is the best way to wake up your family. Is it too hard for you to get up early enough to do that? With Master Mixes on your pantry shelf, you have a whole collection of Breakfast and Brunch delights to serve your family or guests in minutes. You already know that a well-balanced breakfast contributes to your family's well-being throughout the day. A mix you've made is a great way to begin those easy, nutritious meals.

 

Look closely at the rolls and breads in this chapter, in Yeast Breads & Quick Breads and in Muffins & Rolls. By starting with the basic dough from HOT ROLL MIX, you can make a variety of baked goods, such as Cinnamon Rolls, Butterscotch Butter Balls and Swedish Cinnamon Twists.

 

Pancakes and waffles made from our WHOLE-GRAIN PANCAKE MIX, are a great choice for breakfast. Serve these light, tender pancakes and waffles with a variety of toppings. Puff Pancakes create a brunch spectacular right before your eyes. Try them for a late-evening supper, too. For best results, let pancake batters stand about five minutes before cooking.

 

For weekends with company, the Sausage-Cheese Breakfast Strata is wonderfully different. It is quickly prepared the night before and just popped in the oven to bake in the morning. Let mixes help you entertain with ease.

 

Prepare extra waffles or French toast. Cool on racks to prevent sogginess. Place on baking sheets in a single layer; cover. Freeze until solid, then store in plastic freezer bags or containers. To serve, thaw them in microwave or at room temperature for a few minutes, then pop in toaster to crisp.

 

 

 

 

 

Preheat oven to 350F (175C). Roll out CREAM-CHEESE PASTRY MIX to 14” x 4”. Place rolled-out dough on a large baking sheet. Crimp and shape sides of dough. In a saucepan, combine water and butter or margarine. Bring to a boil. Add flour all at once, stir vigorously until mixture forms a ball and leaves side of pan. Remove from heat. Add eggs 1 at a time, beating well after each addition. Beat in almond extract. Spread mixture over pastry. Bake 40 to 45 minutes in preheated oven until golden brown. Cool 5 minutes. Prepare Kringle Icing. Spread over filling. Sprinkle with almonds. Cut into 1-1/2-inch slices. Makes about 6 servings.

 

Kringle Icing

 

Combine all ingredients, beating until smooth.

 

1 Roll dough on a large baking sheet. Crimp and shape edges.

 

2. Spread frosting over baked filling. Cut Kringle diagonally.

 

 

 

Sprinkle on butterscotch pudding, pour mixture over rolls.