Make-A-Mix (26 page)

 

Nut or Berry Waffles—Add 1/2 cup chopped pecans or dried blueberries to batter.

 

 

 

Preheat waffle baker. In a large bowl, combine BUTTERMILK PANCAKE & WAFFLE MIX, water, egg yolks and oil. Beat with a wire whisk until just blended. In medium bowl, beat egg whites until stiff. Fold into egg-yolk mixture. Bake according to waffle-baker instructions. Makes 3 or 4 large waffles.

 

 

 

 

 

 

 

 

 

 

 

Preheat waffle baker. In a large bowl, combine WHOLE-GRAIN PANCAKE MIX, buttermilk, egg yolks and melted butter or oil. Beat with a wire whisk until just blended. In medium bowl, beat egg whites until stiff. Fold into egg-yolk mixture. Bake according to waffle-baker instructions. Makes 3 or 4 large waffles.

 

 

 

Combine QUICK MIX and sugar in a medium bowl. Mix well. Combine egg and milk or water in a small bowl. Add all at once to dry ingredients. Blend well. Let stand 5 to 10 minutes. Cook on hot, oiled griddle 3 to 4 minutes, until browned on both sides. Makes ten to twelve 4-inch pancakes.

 

 

 

Put WHOLE-GRAIN PANCAKE MIX in a small bowl. Set aside. In a small bowl combine buttermilk, egg and melted butter or vegetable oil. Add all at once to dry ingredients. Blend well. Let stand 5 to 10 minutes. Cook on hot, oiled griddle 3 to 4 minutes, until browned on both sides. Makes about twelve 4-inch pancakes.

 

 

 

In a medium bowl, combine egg, oil and 1 cup water. With a wire whisk, stir in BUTTERMILK PANCAKE & WAFFLE MIX until blended. Let stand 5 minutes. Stir in additional water for a thinner batter. Preheat griddle according to manufacturer's instructions. Lightly oil griddle.

 

Pour about 1/3 cup batter onto hot griddle to make 1 pancake. Cook until edge is dry and bubbles form. Turn with a wide spatula. Cook 35 to 45 seconds longer until browned on both sides. Repeat with remaining batter. Serve with syrup. Makes ten 4-inch pancakes.

 

 

 

1/4
cup brown sugar, packed

 

Tart Lemon Topping—Sprinkle 1-1/2 teaspoons lemon juice over top of each warm pancake. Sprinkle powdered sugar over top. Cut into wedges and serve immediately.

 

Preheat oven to 450F (230C). Put 2 tablespoons butter or margarine in each of two 9-inch pie plates. Put in preheating oven to melt. In a blender, combine eggs, milk and BUTTERMILK PANCAKE & WAFFLE MIX. Pour batter into pie plates. Bake about 18 minutes, until pancakes are puffy and browned. DO NOT OPEN OVEN while pancakes are cooking. Top with Fiesta Fruit Topping. Makes 2 large pancakes for 4 servings.

 

Fiesta Fruit Topping

 

In a medium bowl combine raspberries or strawberries with pineapple and banana. Spoon over pancakes. Sprinkle with brown sugar. Top with teaspoonfuls of sour cream or nondairy topping. Cut into wedges and serve immediately

 

 

 

Lightly grease a 13” x 9” baking pan. Cover bottom of pan with HERBED STUFFING MIX. Add layer of cooked sausage, then layer of cheese. In a medium mixing bowl, combine eggs, mustard, milk or half-and-half, salt and pepper. Pour over cheese. Cover pan and refrigerate overnight. Preheat oven to 325F (165C). Bake covered for 1 hour. Makes 6 to 8 servings.

 

 

 

Eggs Florentine—Omit ham, spoon 2 tablespoons cooked, chopped spinach on each muffin. Top with FREEZER CHEESE-SAUCE MIX and poached egg.

 

In a small saucepan, warm FREEZER CHEESE-SAUCE MIX over low heat.

 

Pour water 1-1/2 inches deep in a medium skillet. Bring to a simmer over medium-high heat; do not boil. Break 1 egg into a small bowl or custard cup. Carefully pour egg into simmering water. Cover and cook until egg white is set, 3 to 5 minutes. If desired, poach several eggs at once, not letting eggs touch one another. Lift poached eggs from water with a slotted spoon or spatula. Drain on paper towels. Cut muffins in half. In broiler or toaster, lightly toast muffin halves. Place each half on a separate plate.

 

Spoon 2 tablespoons of the warmed FREEZER CHEESE-SAUCE MIX over each muffin half. Top each with 1 slice ham and 1 poached egg. Spoon remaining sauce over eggs. Garnish with tomatoes and parsley. Makes 6 servings.

 

 

1/8
teaspoon cream of tartar

1/2
teaspoon salt

 

Preheat oven to 350F (175C). In a small skillet, melt 1 tablespoon butter or margarine. Sauté mushrooms and green pepper until crisp-tender. Drain; set aside. In a large bowl, beat egg whites with cream of tartar until stiff peaks form. In a bowl, beat egg yolks until thick and pale. Gradually beat in salt, pepper and milk. Gently fold egg-yolk mixture into beaten egg whites.

 

In a large skillet or omelet pan with an oven-proof handle, heat 1 tablespoon butter or margarine and oil until hot, but not browned. Tilt pan to coat sides. Spread egg mixture evenly in pan. Without stirring, cook over low heat until lightly browned on bottom. Place in preheated oven. Bake 8 to 10 minutes until top feels somewhat firm.

 

In a small saucepan, heat FREEZER CHEESE-SAUCE MIX over low heat, stirring occasionally. Invert omelet onto a large platter. Spoon sauce over omelet. Sprinkle top evenly with tomatoes and sautéed mushrooms and green peppers. Cut in wedges. Makes 4 to 6 servings.

 

 

1/2
teaspoon salt

1/4
teaspoon paprika

Prepare pie crust in a 9-inch pie plate; set aside to cool. Beat egg white and brush on bottom of pie crust. Reserve egg yolk. Preheat oven to 375F (190C). In a small bowl combine reserved egg yolk with 3 eggs, milk or cream, salt, paprika and pepper. Beat until blended, but not frothy. Put half of cheese in crust. Top with bacon and onion. Pour egg mixture over top. Sprinkle with remaining cheese. Bake 40 to 50 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with chicken gravy, if desired. Garnish with pimiento. Makes 1 quiche or 6 servings.

 

 

 

Reserve 8 whole strawberries. Slice remaining strawberries; set aside. Drain pineapple, reserving juice. In a bowl, combine MUESELI OATMEAL MIX and pineapple juice; set aside.

 

In a bowl, combine pineapple, sliced strawberries, bananas and nuts. Sprinkle with lemon juice and lemon peel. Toss lightly with 2 forks. In a bowl, whip cream until stiff peaks form. Reserve 1 cup whipped cream. Fold yogurt into remaining whipped cream. Fold fruit mixture into yogurt mixture. Gently stir in oatmeal mixture. Refrigerate at least 1 hour. Spoon porridge evenly into 8 parfait glasses or custard cups. Garnish each serving with 2 tablespoons reserved whipped cream and 1 whole strawberry. Makes 8 servings.

YEAST BREADS & QUICK BREADS

 

P
eople often think breads are difficult to make—quick breads are not quick enough and yeast breads are scary. They are all easy and delicious when you make them with your own mixes.

 

Let SWEET QUICK-BREAD MIX work wonders on those quick breads you don't have time to make the old way. Check Breakfast & Brunch for additional bread ideas. Our HOT ROLL MIX takes the fear out of working with yeast dough. This versatile mix is the basis for 22 recipes. We've added a savory Tomato-Rosemary Bread, which is great for sandwiches.

 

Quick breads are similar to muffins because they have the same proportion of liquid to dry ingredients. Be careful not to overbeat them. Stir the batter briskly about 30 seconds and let your oven complete the preparation process.