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

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.

MUESELI OATMEAL MIX

This popular European cereal which originated in Switzerland is showing up on breakfast tables across America.

8 cups quick-cooking oats

1/2 cup brown sugar, packed

2 teaspoons salt

2-1/2 teaspoons ground cinnamon

1-1/2 teaspoons ground nutmeg

1-1/2 cups dried apple pieces or raisins

MUESELI OATMEAL MIX makes:

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.

ONION SEASONING MIX

Check your bulk foods or wholesale stores for instant bouillon granules and spices—you’ll save even more on this mix. Use this mix whenever your recipe calls for dry onion soup mix.

4 teaspoons instant beefbouillon granules

8 teaspoons dried minced onion

1 teaspoon onion powder

1/4 teaspoon Bon Appetit Seasoning®

ONION SEASONING MIX makes:

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.

Combine 2 tablespoons seasoning mix with 1 cup sour cream to make a tasty dip for chips and vegetables.

TACO SEASONING MIX

This is a hot and spicy mix. If you prefer a milder mix, reduce the red pepper.

2 teaspoons instant minced onion

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon cornstarch

1/2 teaspoon crushed dried red pepper

1/2 teaspoon instant minced garlic

1/4 teaspoon dried oregano leaves

1/2 teaspoon ground cumin

TACO SEASONING MIX makes:

Taco Supreme, page 175 Soft Chicken Taco, page 176

TACO FILLING

1-1/2 lb. lean ground beef

1/2 cup water

1 pkg. TACO SEASONING MIX, above

Combine all ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes 1 package or about 2 tablespoons TACO SEASONING MIX.

TACO FILLING Brown ground beef in a medium skillet over medium-high heat. Drain excess grease. Add water and TACO SEASONING MIX. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8 to 10 tacos.

DRIED CALICO BEAN SOUP MIX

Substitute garbanzo or another favorite for any of the beans in the mix. Great to have on hand for those cold wintry nights.

2 cups dried pinto beans

2 cups dried kidney beans

2 cups Great Northern beans

2 cups pea or navy beans

2 cups dried black-eyed peas

2 cups lentils or split peas

DRIED CALICO BEAN SOUP MIX makes:

Calico Bean Soup, page 114

In a large bowl, combine all ingredients and mix well to distribute ingredients evenly. Package in 2-cup containers or bags. Label and store in a cool, dry place. Makes about 12 cups DRIED CALICO BEAN SOUP MIX.

Freezer-Refrigerator Mixes

ALL-PURPOSE GROUND-MEAT MIX

Use this mix in most casseroles that call for a meat mixture.

5 lb. lean ground beef, turkey or chicken

1 tablespoon salt

2 cups chopped celery

2 cups chopped onion

1 cup diced green pepper

GROUND-MEAT MIX makes:

Best-Ever Minestrone Soup, page 103

Dinner in a Pumpkin, page 138

Hearty Chowder, page 112

Saturday Stroganoff, page 132

Enchilada Casserole, page 136

Hurry-Up Curry, page 139

Mexican Delight, page 91

Oriental-Style Skillet Dinner, page 143

Quick Chow Mein, page 204

Slumgullion, page 148

Spaghetti Casserole, page 179

Taco Salad, page 111

Quick Taco Dip, page 85

Mexican Haystack, page 142

In a large pot or Dutch oven, brown ground meat, stirring to break up meat. Drain excess grease. Stir in salt, celery, onion and green pepper. Cover; simmer until vegetables are crisp-tender, about 10 minutes. Remove from heat; set aside.

Ladle into six 2-cup freezer containers with tight-fitting lids, leaving 1/2-inch space at top of each. With a knife cut through mixture in each container several times to remove air pockets. Attach lids. Label with date and contents. Store in freezer. Use within 3 months. Makes 6 packages or about 12 cups ALL-PURPOSE GROUND-MEAT MIX.

Skillet Enchiladas, page 133

Country Casserole, page 137

CHICKEN MIX

We prefer using 12 to 14 whole boneless chicken breasts instead of fryers. It reduces the fat and is a whole lot easier to make.

11 lb. chicken (4 medium fryers), cut up

4 qt. cold water

3 tablespoons parsley flakes

4 carrots, peeled and chopped

4 teaspoons salt

1/2 teaspoon pepper

2 teaspoons dried basil leaves

CHICKEN MIX makes:

Chicken Burgers, page 151

Hawaiian Haystack, page 158

Mexican Haystack, page 142

Sweet & Sour Chicken, page 164

Chicken Continental, page 153

Club Chicken Casserole, page 152

Creamy Chicken Enchiladas, page 155

Mexican Chicken Bake, page 168

Cream-of-Chicken Soup, page 100

Tuna-Cheese Swirls, page 197

Combine all ingredients in a large pot or Dutch oven. Cover and cook over high heat until water boils. Simmer until chicken is tender about 1-1/2 hours. (Less time is required, if you are using boneless chicken breasts). Remove from heat. Strain broth and refrigerate until fat can be skimmed.

Cool chicken, remove and discard bones and skin. Put chicken into six 1-pint freezer containers, leaving 1/2-inch space at top. Pour skimmed chicken broth into six more 1-pint containers, with 1/2-inch space at top. Seal and label with date and contents. Freeze. Use within 3 months. Makes 6 pints of CHICKEN MIX. Makes 6 pints of