Make-A-Mix by Karine Eliason (best novels to read for beginners TXT) π
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- Author: Karine Eliason
Read book online Β«Make-A-Mix by Karine Eliason (best novels to read for beginners TXT) πΒ». Author - Karine Eliason
Put into five 2-cup freezer containers, leaving 1/2-inch space at top. Cut through mixture with a knife several times to remove air pockets. Seal and label containers with date and contents. Freeze. Use within 3 months. Makes about 5 pints MEAT SAUCE MIX.
Cook until the meat is browned, then add Worcestershire sauce, ketchup and hot pepper sauce.
MEXICAN MEAT MIX
We have tried a lot of Mexican Meat Mixes, but this is the best.
5 lb. beef roast or combination of beef and pork roasts
3 onions, chopped
1 (4-oz.) can chopped green chiles
2 (7-oz.) cans green-chile salsa
1/4 teaspoon garlic powder
4 tablespoons all-purpose flour
4 teaspoons salt
1 teaspoon ground cumin
MEXICAN MEAT MIX makes:
Green-Chile Burros, page 174
Chalupa, page 171
Chimichangas, page 172
Sour-Cream Enchiladas, page 173
Taco Supreme, page 175
Mini-Chimis, page 89
Taco Salad, page 111
Chili Con Carne, page 187
Preheat oven to 275F (135C). Place roasts in large roasting pan or Dutch oven. Do not add salt or water. Cover with a tight lid and roast 8 to 10 hours, until well done. Or cook with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat, and set aside.
Spray a large skillet with vegetable cooking spray. SautΓ© onions and green chiles 1 minute. Add green-chile salsa, garlic powder, flour, salt and cumin. Reduce heat and cook 1 minute. Stir in reserved meat juices and meat. Cook 5 minutes until thickened. Cool.
Put about 3 cups mix into three 1-quart freezer containers, leaving 1/2-inch space at top. Seal and label containers with date and contents. Freeze. Use within 6 months. Makes about 9 cups MEXICAN MEAT MIX.
CUBED PORK MIX
This βother white meatβ is now healthier than in the past.
5 lb. boneless lean pork, cubed
3 medium onions, sliced
3/4 cup all-purpose flour
About 3-1/2 cups water
4 teaspoons instant chicken-bouillon granules or 4 chicken-bouillon cubes
2-1/2 teaspoons salt
1/2 teaspoon pepper
CUBED PORK MIX makes:
Hurry-Up Curry, page 139
Pork Chow Mein, page 202
Quick Chow Mein, page 204
Sweet & Sour Pork, page 203
Won Tons, page 90
Oriental Noodle Soup, page 102
Heat a large skillet, add pork cubes. Cook until lightly browned, stirring occasionally. Drain and reserve drippings. Add onions. Cook, stirring 10 to 15 minutes until onions are golden.
Sprinkle flour over pork mixture. Stir gently until flour is absorbed, about 1 minute. Add water to drippings to make 4 cups liquid. Stir liquid, bouillon granules or bouillon cubes, salt and pepper into pork mixture. Bring to a boil, stirring occasionally. Cover; cook over low heat 2 hours longer or until pork is tender.
Remove from heat. Cool. Ladle mixture into five 2-cup freezer containers with tight-fitting lids, leaving 1/2-inch space at top of each. Attach lids. Label with date and contents. Store in freezer. Use within 6 months. Makes 5 packages or 10 cups CUBED PORK MIX.
Spoon into five 2-cup containers, leaving 1/2-inch space at top. Label and store in freezer.
NAVY BEAN MIX
This mix is a great meal by itself or you can add a ham bone or diced ham for a heartier flavor.
2 lb. (4-1/2 cups) dried navy or small white beans
Soaking water
10 cups water
1 large onion, diced
2 tablespoons butter, optional
1 tablespoon salt
1/2 teaspoon pepper
NAVY BEAN MIX makes:
Molasses-Baked Beans, page 116
Pasta e Fagioli, page 97
White Chili, page 166
Wash and sort beans. In a large pot or Dutch oven, combine beans and enough water to cover. Bring to a boil. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour.
Drain and discard soaking water from beans. Rinse beans and return to cooking pot. Add 10 cups water, onion, butter, if desired, salt and pepper. Bring to a boil. Reduce heat and simmer about 2 hours until beans are tender. Set aside and cool.
Ladle into 3- or 4-cup freezer containers with tight-fitting lids. Leave 1/2-inch space at top of each. Cut through mixture with a knife several times to remove air pockets. Label with date and contents. Store in freezer. Use within 6 months. Makes about 12 cups NAVY BEAN MIX.
PINTO BEAN MIX
Bean mixes in your freezer put you minutes away from delicious, lowfat meals.
6 cups dried pinto beans (about 3 lb.)
Soaking water
10 cups water
3 large onions, chopped
2 garlic cloves, minced or 1 teaspoon garlic powder
2 tablespoons butter, optional
2 tablespoons salt
1/2 teaspoon pepper
PINTO BEAN MIX makes: Wintry-Day Chili, page 146
South of the Border Vegetarian Bake, page 192
Whole-Bean Veggie Burros, page 198
Fat-free Refried Beans, page 119
Chalupa, page 171
Enchilada Casserole, page 136
Mexican Haystack, page 142
Wash and sort beans. In a large pot or Dutch oven, combine beans and enough water to cover. Bring to a boil. Boil 2 minutes. Remove from heat; cover and let stand 1 hour.
Drain and discard soaking water from beans. Rinse beans and return to cooking pot. Add 10 cups water, onions, garlic, butter, if desired, salt and pepper. Bring to a boil. Reduce heat and simmer about 2 hours until beans are tender. Cool.
Ladle into 3- or 4-cup freezer containers with tight-fitting lids. Leave 1/2-inch space at top of each. Cut through mixture with a knife several times to remove air pockets. Label with date and contents. Store in freezer. Use within 6 months. Makes about 14 cups PINTO BEAN MIX.
CREAM-CHEESE PASTRY MIX
Thaw dough completely before you roll it out. Thaw overnight in the refrigerator or in a few hours on the countertop.
4 (3-oz.) pkgs. cream cheese, softened
1 lb. butter or margarine, softened
5 cups all-purpose flour
CREAM-CHEESE PASTRY MIX makes:
Cream-Cheese Pastry, page 308
Almond Kringle, page 211
Chess Tarts, page 303
Mini Fruit Tarts, page 307
Lime Tarts Supreme, page 304
Pecan Tarts, page 305
Cut eight 12-inch squares
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