Authors: Karine Eliason

Make-A-Mix (8 page)

BOOK: Make-A-Mix

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Luscious Lemon Pie, page 299

Sour Cream & Orange Pie, page 310

Spanish Cheese Pie, page 193

Turkey Dinner Pie, page 165

Vanilla Cream Pie, page 302

Sour Cream & Raisin Pie, page 301

Cut seven 12-inch squares of plastic wrap and heavy-duty foil; set aside. In a bowl, combine flour and salt. With pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture. Add 1-1/4 cups water all at once. Mix lightly with a fork until water is absorbed and mixture forms a ball. If necessary add additional water.

Divide dough into 7 portions. Shape into balls. Flatten each ball slightly. Wrap each flattened ball in 1 piece of plastic wrap. Place 1 wrapped ball on each piece of foil. Fold foil tightly against ball, making an airtight seal.

Label each package with date and contents. Store in freezer. Use within 10 months. Makes 7 packages of FREEZER PIE-CRUST MIX, enough for seven 8- or 9-inch single-crust pies. If you use a 10-inch pie plate, divide the dough into 6, instead of 7 balls.

MARIE'S FRUIT COCKTAIL MIX

When summer fruits are at their peak, prepare this mix for future use.

4 cups sugar

2 qt. water

1 (6-oz.) can frozen orange-juice concentrate

1 (6-oz.) can frozen lemonade concentrate

I watermelon, cut in balls

2 cantaloupes, cut in chunks

2 crenshaw melons, cut in chunks

3 lb. green grapes

3 lb. peaches, cut in chunks

1 lb. blueberries, fresh or frozen

MARIE'S FRUIT COCKTAIL

1 pint MARIE'S FRUIT COCKTAIL MIX, above.

1 pint ginger ale

In a saucepan bring sugar and water to a boil, stirring constantly. Stir in frozen orange-juice concentrate and frozen lemonade concentrate. In a bowl combine watermelon, cantaloupes, crenshaw melons, grapes, peaches and blueberries.

Put mixed fruit in 12 1-pint freezer containers, leaving 1/2-inch space at top. Pour hot juice syrup over top. Seal and label containers with date and contents. Freeze. Use within 6 to 8 months. Makes about 12 pints MARIE'S FRUIT COCKTAIL MIX.

MARIE'S FRUIT COCKTAIL Partially thaw MARIE'S FRUIT COCKTAIL MIX. Spoon into serving bowls or fruit cups. Pour ginger ale over top. Makes 4 servings.

FRUIT SLUSH MIX

A quick, cool, refreshing drinkâright from your freezer.

4 cups sugar

4 cups water

1 (6-oz.) can frozen orange-juice concentrate

1/2 cup lemon juice

1 (46-oz.) can pineapple juice

FRUIT SLUSH

FRUIT SLUSH MIX cubes, above

Ginger ale

Orange wedges for garnish

Combine sugar and water in a medium saucepan. Heat until sugar is dissolved. Add orange-juice concentrate, lemon juice and pineapple juice. Fill 6 or 7 ice cube trays with mixture. Freeze until firm. Remove cubes from freezer trays and store in freezer bags. Label with date and contents. Use within 6 months. Makes about 100 small cubes.

Variation

Add 5 to 6 mashed bananas to mixture before freezing.

FRUIT SLUSH

Fill a glass with FRUIT SLUSH MIX cubes. Add ginger ale to cover. Let stand 15 minutes. Garnish with orange wedges on a skewer. Makes 1 serving.

FREEZER CHEESE-SAUCE MIX

A nice complement to most vegetables. Try it as a hot dip with raw vegetables.

3/4 cup all-purpose flour

1-1/2 teaspoons salt

1/4 teaspoon ground nutmeg

3/4 cup butter or margarine

4 cups milk

2 cups condensed chicken broth

1 cup half-and-half

4 egg yolks, beaten

12 oz. (3 cups) shredded Cheddar cheese

FREEZER CHEESE-SAUCE MIX

makes:

Cauliflower Fritters in Cheese Sauce, page 117

Cheese Fondue, page 86

English Poached Eggs & Ham, page 225

Old-Fashioned Vegetable Platter, page 122

Puffy Omelet, page 226

In a small bowl, combine flour, salt and nutmeg; set aside. In a heavy large saucepan, melt butter or margarine over medium heat. Gradually stir in flour mixture, milk and chicken broth until smooth. Cook and stir until smooth and slightly thickened, about 2 minutes. Remove from heat.

In a medium bowl, stir half-and-half into egg yolks. Blend in about half of the hot sauce. Stir egg mixture into remaining sauce. Cook and stir over medium heat about 2 minutes; do not boil. Remove from heat. Stir in cheese until melted. Cool to room temperature.

Refrigerate sauce until cooled. Pour about 1-1/3 cups sauce into each of 6 freezer containers with tight-fitting lids. Leave 1-inch space at top of each container. Attach lids. Label with date and contents. Store in freezer. Use within 6 months. Makes 6 packages or about 8 cups FREEZER CHEESE-SAUCE MIX.

SLICE & BAKE CHOCOLATE-CHIP COOKIES

If you wet your hands first it is easier to shape rolls.

2 cups butter or margarine

1-1/3 cups granulated sugar

1-2/3 cups brown sugar, packed

1 tablespoon vanilla extract 4 eggs

5-1/2 cups all-purpose flour

2 teaspoons salt

2 teaspoons baking soda

2 cups semisweet chocolate chips

1 cup chopped nuts

CHOCOLATE-CHIP COOKIES

1 roll frozen cookie dough, above, slightly thawed

Shape into four 8- to 10-inch rolls. Wrap in waxed paper or plastic wrap.

Cut four 14” x 12” pieces of waxed paper or plastic wrap. In a bowl, cream butter or margarine, granulated sugar and brown sugar. Beat in vanilla and eggs until light and fluffy. In a bowl, combine flour, salt and baking soda. Stir flour mixture into egg mixture until blended. Add chocolate chips and nuts.

Divide dough into 4 pieces. Shape each piece into an 8- to 10-inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12-dozen cookies.

CHOCOLATE-CHIP COOKIES

Preheat oven to 350F (175C). Cut dough into 1/4-inch slices. Arrange cut pieces on an ungreased baking sheet about 1-1/2 inches apart. Bake 10 minutes until browned around edges. Remove and cool.

SLICE & BAKE CHOCOLATE-WAFER COOKIES

Use these cookies to make ice-cream sandwiches or a Chocolate-Wafer Pie Crust.

2 cups butter or margarine

2-1/2 cups granulated sugar

3 eggs

2 teaspoons vanilla extract

5 cups all-purpose flour

1 teaspoon baking soda

1-1/4 cups unsweetened cocoa powder

CHOCOLATE-WAFER COOKIES

1 roll frozen cookie dough, above, slightly thawed

Place rolls in freezer container or wrap airtight in heavy-duty foil.

Cut four 14” x 12” pieces of waxed paper or plastic wrap; set aside. In a bowl, cream butter or margarine, sugar, eggs and vanilla until light and fluffy. In a bowl, combine flour, baking soda and cocoa powder. Stir flour mixture into sugar mixture until evenly distributed.

Divide dough into 4 pieces. Shape each piece into an 8- to 10-inch roll. Wrap each roll in waxed paper or plastic wrap. Place in plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12-dozen cookies.

CHOCOLATE-WAFER COOKIES

Preheat oven to 350F (175C). Lightly grease 2 large baking sheets. Slice dough into 1/4-inch slices. Arrange slices on prepared baking sheets about 1/2 inch apart. Bake 8 to 10 minutes until cookies are set on edges and slightly firm on top. Remove cookies and cool on wire racks. Makes about 36 cookies.

SLICE & BAKE GINGERSNAP COOKIES

These can also be thawed, rolled out and cut into gingerbread boys. Brush with powdered-sugar glaze and decorate.

2 cups vegetable shortening

3 cups sugar

3 eggs

3/4 cup molasses

6 cups all-purpose flour

2 tablespoons baking soda

1 teaspoon salt

2 tablespoons ground ginger

1 tablespoon ground cinnamon

GINGERSNAP COOKIES

1 roll frozen cookie dough, above, slightly thawed

Granulated sugar

Cut four 14” x 12” pieces of waxed paper or plastic wrap; set aside. In a bowl, cream shortening and sugar. Beat in egg and molasses; set aside. In a bowl, combine flour, baking soda, salt, ginger and cinnamon. Gradually stir flour mixture into egg mixture until blended.

Divide dough into four pieces. Shape each piece into a 8- to 10-inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” inch piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough, or about 12-dozen cookies.

GINGERSNAP COOOKIES

Preheat oven to 350F (175C). Cut slightly thawed dough into 1-1/3-inch-thick slices. Cut each slice into fourths. Roll each piece into a ball. Roll each ball in granulated sugar. Place balls on an ungreased baking sheet about 1-1/2 inches apart. Bake 8 to 10 minutes until set around edges with cracked tops. Don't overbake. Remove cookies from baking sheets and cool on wire racks. Makes about 30 to 36 cookies.

SLICE & BAKE OATMEAL COOKIES

Chocolate chips are a nice addition, either in place of or in addition to the raisins.

2 cups butter or margarine

2 cups granulated sugar

2 cups brown sugar, packed

4 eggs

2 teaspoons vanilla extract

4 cups all-purpose flour

5 cups rolled oats

1 teaspoon salt

2 teaspoons baking soda

2 teaspoons baking powder