Make-A-Mix (5 page)

 

 

 

Aebleskivers, page 268

Buttermilk Pancakes, page 222

Buttermilk Waffles, page 220

Monte Cristo Sandwiches, page 190

Puff Pancake, page 223

 

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 12-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 10-1/2 cups BUTTERMILK PANCAKE & WAFFLE MIX.

 

 

 

Whole-Grain Pancakes, page 221

Whole-Grain Waffles, page 220

 

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 10-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 7-1/2 cups WHOLE-GRAIN PANCAKE MIX.

 

 

 

Chocolate Cream Pie, page 296

 

 

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 6-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 3 to 4 months. Makes about 6 cups CHOCOLATE PUDDING & PIE-FILLING MIX.

 

 

 

CREAMY CHOCOLATE PUDDING In a saucepan combine CHOCOLATE PUDDING & PIE-FILLING MIX and milk. Cook and stir until mixture thickens. Remove from heat, stir in butter and vanilla. Pour into 6 serving bowls. Makes 6 servings.

 

 

 

Hot Lemon Sauce, page 322

Luscious Lemon Pie, page 299

 

In a medium bowl, combine lemonade mix, cornstarch, sugar and salt. Mix well. Put in a 1-quart airtight container. Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4-1/4 cups LEMON PIE-FILLING MIX.

 

 

 

Boston Cream Pie, page 276

Creamy Vanilla Pudding, page 324

Layered Vanilla Cream, page 325

Sour Cream & Raisin Pie, page 301

Vanilla Cream Pie, page 302

 

In a large bowl, combine all ingredients. Stir with a wire whisk until blended. Pour into a 4-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 4 months. Makes about 4 cups VANILLA PUDDING & PIE-FILLING MIX.

 

 

 

Tropic Macaroons, page 319

 

Snickerdoodles, page 319

 

Chocolate-Chip Cookies, page 316

 

Banana-Coconut Delights, page 328

 

Peanut-Butter Cookies, page 318

 

In a large bowl, combine flour, granulated sugar, brown sugar, salt and baking soda until well-blended. With a pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 16 cups COOKIE MIX.

 

 

 

Chicken & Ham Foldovers, page 156

Crunchy-Crust Chicken, page 154

Crunchy Fish Bake, page 209

Baked Pork Chops, page 200

 

In a large bowl, combine all ingredients Stir with a wire whisk until evenly distributed. Pour into a 5-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 2 months. Makes about 4-1/2 cups CRISP COATING MIX.

 

 

 

Gran Muffins, page 271

Energy Bars, page 317

 

Preheat oven to 300F (150C). In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well.

 

In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until wellcoated. Spread into five 13” x 9” baking pans or cookie sheets with sides.

 

Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other dried fruit, if desired. Put in airtight containers. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 20 cups GRANOLA MIX.

 

Pour honey mixture over dry ingredients and stir to coat well.

 

 

 

Chicken Oahu, page 160

Supper Stuffing, page 125

Chicken Strata, page 163

Zucchini Casserole, page 120

Scallop Casserole, page 194

Sausage-Cheese Breakfast Strata, page 224

 

Preheat oven to 300F (150C). Put bread cubes in two 13” x 9” baking pans. Toast bread cubes in oven for 45 minutes, stirring occasionally. Remove from oven and cool slightly. Stir in oil, onion, parsley flakes, garlic salt, sage and seasoned pepper. Lightly toss bread cubes with seasonings to coat cubes. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 3 to 4 months. Makes about 12 cups HERBED STUFFING MIX.

 

 

 

Swiss Porridge, page 228

 

Combine all ingredients in a large bowl. Stir with a wire whisk until evenly distributed. Pour into a 10-cup container with a tight-fitting lid. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 10 cups MUESELI OATMEAL MIX.

 

 

 

Apricot Chicken, page 169

 

Baked Beef Brisket, page 127

 

French Onion Soup Gratiné, page 96

 

Meat & Potato Pie, page 141

 

No-Fuss Swiss-Steak Stew, page 134

 

Onion Pot Roast, page 128

 

Cut a 6-inch square of heavy-duty foil. Place all ingredients in center of foil. Fold foil to make an airtight package. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes 1 package ONION SEASONING MIX.