Make-A-Mix (9 page)

Cut four 14” x 12” pieces of waxed paper or plastic wrap. Cream butter or margarine, granulated sugar and brown sugar in a large bowl until smooth. Beat in eggs and vanilla until light and fluffy. In a medium bowl, combine flour, oats, salt, baking soda and baking powder. Stir flour mixture into egg mixture until blended. Stir in nuts and raisins.

 

Divide dough into 4 pieces. Shape each piece into an 8- to 10-inch roll. Wrap each roll in 1 piece of 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.

 

OATMEAL COOKIES

 

Preheat oven to 375F (190C). Lightly grease 2 large baking sheets; set aside. Cut dough into 1/4-inch slices. Place slices about 1 inch apart on prepared baking sheets. Bake 10 to 12 minutes until edges are light brown and centers are slightly set. Cool about 2 minutes on baking sheet. Remove cookies and cool on wire racks. Makes about 36 cookies.

 

 

 

 

 

 

 

 

 

 

Cut four 14” x 12” pieces of waxed paper or plastic wrap; set aside. Cream shortening, granulated sugar, brown sugar and peanut butter in a large bowl. Beat in vanilla and eggs until light and fluffy. In a large bowl, combine flour and baking soda. Gradually stir flour mixture into egg mixture until blended.

 

Divide dough into 4 equal pieces. Shape each piece into an 8- to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls 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.

 

PEANUT-BUTTER COOKIES

 

Preheat oven to 350F (175C). Cut dough into 1-inch-thick slices. Cut each slice into fourths. Roll each piece into a ball. Place balls on an ungreased baking sheet about 1-1/2 inches apart. Use fork tines to flatten cookies in a crisscross design. Bake 8 to 10 minutes until lightly browned around edges. Remove cookies from baking sheet and cool on wire racks. Makes about 36 cookies.

 

 

 

Cookie Crust Fruit Tart, page 306

 

Cut four 14” x 12” pieces of waxed paper or plastic wrap; set aside. In a large bowl, cream butter or margarine and sugar. Beat in eggs, vanilla and lemon extract until light and fluffy. In a large bowl, combine flour and baking soda. Gradually stir flour mixture into egg mixture until blended.

 

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. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12-dozen cookies.

 

SUGAR COOKIES

 

Preheat oven to 350F (175C). Lightly grease 2 large baking sheets. Cut dough into 1/4-inch slices. Place slices on prepared baking sheets about 1/2 inch apart. Sprinkle slices lightly with granulated sugar, if desired. Bake 8 to 10 minutes until edges start to brown. Remove cookies from baking sheets and cool on wire racks. Makes about 36 cookies.

 

 

 

Tasty Beef Birds, page 129 Smothered Hamburger Patties, page 131 Stuffed Pork Chops, page 201

 

Combine milk powder, flour, bouillon granules, thyme, onion powder and sage. Stir with a wire whisk to blend. Use a pastry blender or 2 knives to cut in butter or margarine until evenly distributed. Drizzle brown sauce for gravy over mixture. Stir with wire whisk until blended. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents. Store in refrigerator. Use within 4 to 6 weeks. Makes about 2-2/3 cups BEEF GRAVY MIX.

 

 

 

BEEF GRAVY

 

Pour water into a small saucepan. Use a whisk to stir BEEF GRAVY MIX into water. Stir constantly over medium heat until gravy is smooth and slightly thickened, 2 to 3 minutes. Makes about 1 cup.

 

 

 

 

Chicken Breasts en Croûte, page 150

 

Chicken in Mushroom Sauce, page 167

 

Turkey Dinner Pie, page 165

 

Chicken & Ham Foldovers, page 156

 

Zucchini Casserole, page 120

 

Combine milk powder, flour, bouillon granules, sage, thyme and pepper. Stir with a wire whisk until blended. Use a pastry blender or 2 knives to cut in butter or margarine until evenly distributed. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents. Store in refrigerator. Use within 4 to 6 weeks. Makes about 2-2/3 cups

 

CHICKEN GRAVY MIX.

 

 

 

 

 

Potatoes au Gratin, page 118

 

Dinner in a Pumpkin, page 138

 

Chicken Continental, page 153

 

Hawaiian Haystack, page 158

 

Mexican Chicken Bake, page 168

 

 

 

 

CHICKEN GRAVY

 

Pour water into a saucepan. Use a whisk to stir CHICKEN GRAVY MIX into water. Stir constantly over medium heat until gravy is smooth and slightly thickened, 2 to 3 minutes. Makes about 1 cup.

 

 

 

 

 

 

Basic White Sauce, page 101

 

Cream-of-Chicken Soup, page 100

 

Eastern Corn Chowder, page 95

 

Hearty New England Clam Chowder, page 98

 

Potatoes Au Gratin, page 118

 

Broccoli Cheese Soup in Bread Bowls, page 99

 

Broccoli & Ham Rolls, page 199

 

Sunday Chicken, page 162

 

Swedish Meatballs, page 196

 

Combine dry milk, flour and salt. Mix well. With a pastry blender, cut in butter or margarine until mixture resembles fine crumbs. Put in a large airtight container. Label with date and contents. Store in refrigerator. Use within 2 months. Makes 1 quart WHITE SAUCE MIX.

 

 

 

 

 

 

Quick Fudge Sauce, page 322

 

In a heavy saucepan, combine cocoa powder, sugar and salt, if desired. Gradually stir in boiling water. Stir frequently over medium heat until smooth and slightly thickened, about 10 minutes. Remove from heat. Stir in vanilla.

 

Pour mixture into a 3-cup container with a tight-fitting lid. Label with date and contents. Store in refrigerator. Use within 10 to 12 weeks. Makes about 2-2/3 cups CHOCOLATE SYRUP MIX.

 

 

 

 

 

 

Teriyaki Beef & Vegetables, page 140

 

Shrimp & Vegetable Stir-Fry, page 195

 

Stir-Fry Cashew Chicken, page 161

 

Combine cornstarch, garlic powder, bouillon granules and onion powder. Use a whisk to stir in vinegar, 6 tablespoons water and ginger until cornstarch is dissolved. Stir in soy sauce, corn syrup and 2-2/3 cups water.

 

Pour into a 5-cup container with a tight-fitting lid. Label with date and contents. Store in refrigerator. Use within 4 weeks. Stir well before using. Makes about 5 cups ORIENTAL STIR-FRY MIX.

 

Use small side of grater to grate ginger. Wrap and freeze remaining ginger to use later.