Make-A-Mix by Karine Eliason (best novels to read for beginners TXT) 📕

remaining sauce. In a bowl, mix breadcrumbs with 1/4 cup melted butter or margarine; sprinkle over casserole. Bake 20 to 30 minutes. Makes 8 servings.

SWEET & SOUR CHICKEN

It’s time for a Hawaiian delight! This is an easy recipe to increase and serve to a crowd.

1/2 cup water

5 tablespoons cornstarch

3/4 cup brown sugar, packed

1 teaspoon salt

1-1/2 cups fresh pineapple chunks, drained, reserve juice

2 cups CHICKEN MIX, page 39, thawed

2 tablespoons soy sauce

1/4 cup white vinegar

2 cups CHICKEN BROTH, page 39, thawed

2 cups water

2 cups uncooked long-grain rice

1/2 cup thinly sliced onion

3/4 cup thinly sliced green bell peppers

2 large tomatoes, cut in wedges

In a saucepan, combine 1/2 cup water, cornstarch, brown sugar and salt. Stir until mixture is smooth. Add reserved pineapple juice. Cook over medium heat 5 to 7 minutes, until mixture starts to thicken. Add CHICKEN MIX, soy sauce and vinegar. Cover and simmer 15 minutes, stirring occasionally.

Put chicken broth and 2 cups water in a large saucepan. Add rice. Cover and cook about 25 minutes.

Spray skillet with vegetable cooking spray and sauté onion and green peppers until crisp-tender. Add pineapple chunks, onion and green peppers to the chicken mixture. Cook until heated. Before serving, stir in tomato wedges. Serve over the hot, cooked rice. Makes 6 to 8 servings.

TURKEY DINNER PIE

Simple, and special!

Double Freezer Pie Crust, unbaked, page 309

1-1/2 cups cooked turkey or chicken, cut in 1/2-inch cubes

2 cups leftover turkey gravy or Chicken Gravy, page 62

1 (10-oz.) pkg. frozen carrots and peas, thawed

1 cup boiling onions, halved or 1 (8-oz.) can onions, halved

1 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon poultry seasoning

1/8 teaspoon ground thyme

Prepare bottom crust in a 9-inch pie plate. Preheat oven to 425F (220C). In a large bowl, combine turkey or chicken, gravy, carrots and peas, onions, salt, pepper, poultry seasoning and thyme. Stir to distribute. Pour into pastry shell. Cover with top crust. Trim and flute edges. Cut slits in top crust to let steam escape. Bake 35 to 40 minutes in preheated oven until golden brown. Makes 6 servings.

Sometimes we substitute mixed frozen vegetables for the onions. Stir in 1/4 cup cashews for added texture.

WHITE CHILI

This Southwestern favorite is just as appealing without the meat.

2 tablespoons olive oil

2 stalks celery, finely chopped

1 leek, white part only, finely chopped

1 container NAVY BEAN MIX, page 48, thawed

2 cups CHICKEN MIX, page 39, thawed, if desired

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon Mexican oregano

1/2 teaspoon white pepper

1/4 teaspoon cinnamon

Dairy sour cream, garnish

Chopped green onion, garnish

Salsa, garnish

In a large pot or Dutch oven heat oil. Sauté celery and leek until soft. Stir in NAVY BEAN MIX and CHICKEN MIX, if desired, chili powder, cumin, oregano, white pepper and cinnamon. Simmer over low heat to blend flavors, 30 to 45 minutes.

To serve, ladle into bowls and garnish with sour cream, green onion and salsa. Makes 4 to 6 servings.

CHICKEN IN MUSHROOM SAUCE

Little extra touches turn the ordinary into extraordinary.

1/4 cup butter or margarine

1 (3-lb.) chicken, cut up

1/2 cup CHICKEN GRAVY MIX, page 62

2 cups dairy sour cream

1 cup milk

1/2 lb. fresh mushrooms, sliced

1 tablespoon fresh parsley

1 tablespoon poppy seeds

1 tablespoon lemon juice

3/4 teaspoon grated lemon peel (1/2 lemon)

Cooked white and wild rice

Preheat oven to 325F (165C). In a large skillet, melt butter or margarine. Add chicken. Cook until browned. Remove chicken from skillet; arrange in a large casserole dish.

Stir CHICKEN GRAVY MIX into pan drippings. Blend in sour cream and milk. Stirring constantly, simmer 3 to 5 minutes. Do not boil. Pour sauce over chicken. Sprinkle with mushrooms, parsley and poppy seeds. Cover and bake 30 to 45 minutes until tender. Sprinkle lemon juice and lemon peel over casserole. Serve immediately with rice. Makes 6 servings.

Buy lemons when they’re on sale. Grate lemon peel before juicing lemons. Freeze extra peel in small plastic bags for future use.

MEXICAN CHICKEN BAKE

You’ll need corn tortillas for this one. This is one of our all-time favorites.

1-1/2 cups Creamy Mushroom Sauce, page 101

1-1/2 cups Chicken Gravy, page 62, or 1 (10.75-oz.) can condensed cream of chicken soup

3/4 cup milk

2 cups CHICKEN MIX, page 39, thawed

1/2 teaspoon salt

1 large onion, finely chopped

1 (7-oz.) can green-chile salsa

10 oz. (2-1/2 cups) shredded Cheddar cheese

12 corn tortillas, each cut into 8 pieces

Variation

For added spice, add 1/4 cup chopped, roasted green chiles.

Preheat oven to 350F (175C). Lightly butter a 2-quart casserole. In a medium bowl, combine Creamy Mushroom Sauce, Chicken Gravy or soup, and milk. Stir to blend well.

Add CHICKEN MIX, salt, onion, green-chile salsa and 2 cups of the shredded cheese. Layer tortilla pieces and chicken mixture alternately in prepared casserole, ending with chicken mixture. Top with remaining shredded cheese. Bake 35 to 45 minutes, until bubbly.

Makes 8 servings.

We often substitute pineapple tidbits and orange marmalade for apricot halves and apricot jam.

APRICOT CHICKEN

A bold-flavored sauce is created with just a few ingredients.

2 (3-lb.) frying chickens, cut up

1 cup French Dressing, page 69

1 (16-oz.) can apricot halves, drained

1 cup apricot jam

1 pkg. ONION SEASONING MIX, page 35

Cilantro or parsley sprigs, for garnish

Preheat oven to 350F (175C). Rinse chicken. Pat dry with paper towels; set aside. In a bowl, combine French Dressing, apricot halves, apricot jam and ONION SEASONING MIX.

Place chicken pieces on 2 large ungreased baking sheets with raised sides. Pour sauce evenly over chicken pieces. Bake uncovered 1-1/4 hours in preheated oven until chicken is lightly browned. Arrange chicken on a large platter. Spoon drippings over chicken pieces. Garnish with cilantro or parsley sprigs. Makes 8 servings.

MAIN DISHES - MEXICAN & ITALIAN

ITALIAN-STYLE MEAT MIX. MEXICAN MEAT MIX. ITALIAN COOKING SAUCE MIX—spend a morning or an evening putting these together, then store them in the freezer for delicious meals-in-minutes when you don’t have time to cook. Clean-up will take less time too!

When your family is clamoring for Mexican take-out, you can treat them