Make-A-Mix Read online

  Table of Contents

  Title Page

  MEET THE AUTHORS

  MASTER MIXES

  BAKING & COOKING WITH MIXES

  THE INGREDIENTS

  TIPS FOR LOWERING FAT

  EQUIPMENT & PROCEDURES

  Dry & Semi-dry Mixes

  Freezer-Refrigerator Mixes

  Special Mixes

  APPETIZERS & SNACKS

  CURRIED SHRIMP ROUNDS

  QUICK TACO DIP

  CHEESE FONDUE

  SPEEDY PIZZA

  COCKTAIL MEATBALLS

  MINI-CHIMIS

  WON TONS

  MEXICAN DELIGHT

  BIG SOFT PRETZELS

  SOUPS & SALADS

  CORN-TORTILLA CHICKEN SOUP

  EASTERN CORN CHOWDER

  FRENCH ONION SOUP GRATINÉ

  PASTA E FAGIOLI

  HEARTY NEW ENGLAND CLAM CHOWDER

  BROCCOLI CHEESE SOUP IN BREAD BOWLS

  CREAM-OF-CHICKEN SOUP

  BASIC WHITE SAUCE

  ORIENTAL NOODLE SOUP

  BEST-EVER MINESTRONE SOUP

  GAYLE’S CHICKEN SALAD

  HOT CHICKEN SALAD

  ORIENTAL CHICKEN NOODLE SALAD

  STRAWBERRY-SPINACH SALAD

  GRANDMA’S HAMBURGER SOUP

  TACO SALAD

  HEARTY CHOWDER

  SWISS HAMBURGER SOUP

  CALICO BEAN SOUP

  VEGETABLES & SIDE DISHES

  MOLASSES-BAKED BEANS

  CAULIFLOWER FRITTERS IN CHEESE SAUCE

  POTATOES AU GRATIN

  FAT-FREE REFRIED BEANS

  ZUCCHINI CASSEROLE

  OLD-FASHIONED VEGETABLE PLATTER

  GREEN PEPPERS MEDITERRANEAN-STYLE

  ITALIAN-STYLE ZUCCHINI

  SUPPER STUFFING

  MAIN DISHES - BEEF

  BAKED BEEF BRISKET

  ONION POT ROAST

  TASTY BEEF BIRDS

  BREAD BASKET STEW

  SMOTHERED HAMBURGER PATTIES

  SATURDAY STROGANOFF

  SKILLET ENCHILADAS

  NO-FUSS SWISS-STEAK STEW

  VEGETABLE-CHEESE CASSEROLE

  ENCHILADA CASSEROLE

  COUNTRY CASSEROLE

  DINNER IN A PUMPKIN

  HURRY-UP CURRY

  TERIYAKI BEEF & VEGETABLES

  MEAT & POTATO PIE

  MEXICAN HAYSTACK

  ORIENTAL-STYLE SKILLET DINNER

  THREE-LAYER CASSEROLE

  WINTRY-DAY CHILI

  DEEP-DISH POT PIE

  SLUMGULLION

  MAIN DISHES - CHICKEN

  CHICKEN BREASTS EN CROÛTE

  CHICKEN BURGERS

  CHICKEN CACCIATORE

  CLUB CHICKEN CASSEROLE

  CHICKEN CONTINENTAL

  CRUNCHY-CRUST CHICKEN

  CREAMY CHICKEN ENCHILADAS

  CHICKEN & HAM FOLDOVERS

  CHICKEN À LA KING

  HAWAIIAN HAYSTACK

  CHICKEN OAHU

  STIR-FRY CASHEW CHICKEN

  SUNDAY CHICKEN

  CHICKEN STRATA

  SWEET & SOUR CHICKEN

  TURKEY DINNER PIE

  WHITE CHILI

  CHICKEN IN MUSHROOM SAUCE

  MEXICAN CHICKEN BAKE

  APRICOT CHICKEN

  MAIN DISHES - MEXICAN & ITALIAN

  CHALUPA

  CHIMICHANGAS

  SOUR-CREAM ENCHILADAS

  GREEN-CHILE BURROS

  TACO SUPREME

  SOFT CHICKEN TACO

  CATHY’S MEATBALL SANDWICHES

  EGGPLANT PARMESAN

  SPAGHETTI CASSEROLE

  SPAGHETTI ROYALE

  STUFFED MANICOTTI SHELLS

  MEATBALL STEW

  SWEET & SOUR MEATBALLS

  MEAT LOAF WITH TANGY TOPPER SAUCE

  STUFFED GREEN PEPPERS

  RANCHER’S SLOPPY JOES

  CHILI CON CARNE

  HAMBURGER-NOODLE SKILLET

  HAMBURGER TRIO SKILLET

  MAIN DISHES - OTHER

  MONTE CRISTO SANDWICHES

  SOUTH OF THE BORDER VEGETARIAN BAKE

  SPANISH CHEESE PIE

  SCALLOP CASSEROLE

  SHRIMP & VEGETABLE STIR-FRY

  TUNA-CHEESE SWIRLS

  WHOLE-BEAN VEGGIE BURROS

  BROCCOLI & HAM ROLLS

  BAKED PORK CHOPS

  STUFFED PORK CHOPS

  PORK CHOW MEIN

  SWEET & SOUR PORK

  QUICK CHOW MEIN

  VEAL PARMIGIANA

  CORN DOGS

  LAST-MINUTE LASAGNA

  SELF-CRUST CHEESE TART

  CRUNCHY FISH BAKE

  BREAKFAST & BRUNCH

  ALMOND KRINGLE

  BUTTERSCOTCH BUTTER BALLS

  CINNAMON ROLLS

  WHOLE-WHEAT CINNAMON ROLLS

  PLUCKIT

  SWEDISH CINNAMON TWISTS

  SUNSHINE COFFEE CAKE

  BUTTERMILK WAFFLES

  WHOLE-GRAIN WAFFLES

  QUICK PANCAKES

  WHOLE-GRAIN PANCAKES

  BUTTERMILK PANCAKES

  PUFF PANCAKES

  SAUSAGE-CHEESE BREAKFAST STRATA

  ENGLISH POACHED EGGS & HAM

  PUFFY OMELET

  SIMPLIFIED QUICHE

  SWISS PORRIDGE

  YEAST BREADS & QUICK BREADS

  FRENCH BREAD

  HOMEMADE WHITE BREAD

  SAVORY TOMATO-ROSEMARY BREAD

  SWEDISH RYE BREAD

  MARY’S HONEY-WALNUT SWIRL

  HOW TO MAKE MARY’S HONEY-WALNUT SWIRL

  BANANA-NUT BREAD

  CARROT-ORANGE LOAF

  GOLDEN CORN BREAD

  DATE-NUT BREAD

  CRANBERRY BREAD

  POPPY SEED-LEMON BREAD

  PUMPKIN BREAD

  BREAD BASKET BOWLS

  SPICY APPLESAUCE BREAD

  ZUCCHINI BREAD

  COUNTRY FRENCH BREAD

  MUFFINS & ROLLS

  LEMON-POPPY SEED MUFFINS

  MELT-IN-YOUR-MOUTH MUFFINS

  MOLASSES BRAN MUFFINS

  MORNING MUFFINS

  ZUCCHINI MUFFINS

  CRISPY BREADSTICKS

  BISCUITS

  NEVER-FAIL ROLLED BISCUITS

  CREAM CHEESE SWIRLS

  CRESCENT ROLLS

  ENGLISH MUFFINS

  HAMBURGER BUNS

  ORANGE BUTTERFLAKE ROLLS

  PAN ROLLS

  SQUASH ROLLS

  BAGELS

  TATONUTS

  PIZZA CRUST

  AEBLESKIVERS

  SUPER-DUPER DOUGHNUTS

  ENGLISH GRIDDLE SCONES

  APPLE MUFFINS

  GRAN MUFFINS

  CAKES

  APPLESAUCE SNACK CAKE

  BANANA-WALNUT SNACK CAKE

  BANANA-SPLIT CAKE

  BOSTON CREAM PIE

  CARAMEL-NUT PUDDING CAKE

  CARROT SNACK CAKE

  DOUBLE-CHOCOLATE SNACK CAKE

  HOT-FUDGE PUDDING CAKE

  CRANBERRY CAKES WITH BUTTER SAUCE

  MOM’S SPUMONI CAKE

  GINGERBREAD SNACK CAKE

  LEMON POUND CAKE

  MISSISSIPPI MUD

  OATMEAL SPICE CAKE

  PINEAPPLE UPSIDE-DOWN CAKE

  YELLOW CAKE

  SUNDAY SHORTCAKE

  TEXAS SHEET CAKE

  DATE-CHOCOLATE-CHIP SNACK CAKE

  PIES

  ALL-AMERICAN APPLE PIE

  CHOCOLATE CREAM PIE

  CHERRY-ALMOND PIE

  IMPOSSIBLE PIE

  LUSCIOUS LEMON PIE

  FRESH PEACH PIE

  SOUR CREAM & RAISIN PIE

  VANILLA CREAM PIE

  CHESS TARTS

  LIME TARTS SUPREME


  PECAN TARTS

  COOKIE CRUST FRUIT TART

  MINI FRUIT TARTS

  CREAM-CHEESE PASTRY

  FREEZER PIE CRUST

  SOUR CREAM & ORANGE PIE

  DESSERTS

  APPLE-WALNUT COBBLER

  PEACH COBBLER

  OUR BEST BROWNIES

  BROWNIE ALASKA

  CHEWY CHOCOLATE COOKIES

  CHOCOLATE-CHIP COOKIES

  ENERGY BARS

  MOLASSES COOKIES

  PEANUT-BUTTER COOKIES

  SNICKERDOODLES

  TROPIC MACAROONS

  OUR FAVORITE CHEESECAKE

  QUICK FUDGE SAUCE

  HOT LEMON SAUCE

  ORANGE-LIGHT DESSERT

  CREAMY VANILLA PUDDING

  LAYE RE D VANILLA CREAM

  CHOCOLATE-PEPPERMINT SUPREME

  LEMONADE ICE CREAM DESSERT

  BANANA-COCONUT DELIGHTS

  INDEX

  Copyright Page

  MEET THE AUTHORS

  Nevada Harward, Madeline Westover, Karine Eliason

  When you have some of the answers to a problem shared by millions of people—especially the working woman or busy mom—you want to share your knowledge. This is what Karine Eliason, Nevada Harward and Madeline Westover have been doing since their first book, Make-A-Mix Cookery, was published in 1978.

  This is their sixth book. Their books have sold over two-million copies. The “mix” ladies have added new mixes, revised many old ones, and lowered fat and cholesterol in many recipes.

  The authors have long praised the joys of making and using mixes as they lectured extensively throughout the United States, appearing on TV and demonstrating before large groups. Busy mothers and working women have said that the mix books have been a lifesaver in the kitchen.

  All three authors are active volunteers. With their busy schedules and large families (they have 18 children and 20 grandchildren) everyone gets involved. Their married children have created mixes that are shared in this book.

  MASTER MIXES

  Here they are—the starting points for hundreds of breads, main dishes, appetizers, side dishes, desserts and beverages! With these mixes in your pantry, refrigerator and freezer, you can offer a different menu every day of the year with a minimum of preparation time.

  There are three types of Master Mixes:

  Dry Mixes contain only dry ingredients and will keep 6 to 8 months in your cupboard. Shake or stir them before using, as they may have settled during storage. Dry mixes include HOT ROLL MIX, SNACK CAKE MIX and a variety of seasoning mixes.

  Semi-dry Mixes contain shortening, butter or margarine. Be sure to follow storage instructions because some of these should be refrigerated. Favorites include QUICK MIX and WHITE SAUCE MIX. These mixes will generally stay fresh for 10 to 12 weeks.

  Freezer-Refrigerator Mixes are moist and require cold storage. They keep well for 3 months or more, and range from FIVE-WAY BEEF MIX to PINTO BEAN MIX to CREAM-CHEESE PASTRY MlX.

  Be certain to familiarize yourself with the different kinds of Master Mixes and the many potential uses for each. We’ve included our favorite recipes in the following chapters and listed their page numbers following the corresponding master-mix recipe. Of course, we expect you to experiment and create your own masterpieces.

  A few Special Mixes, such as CHILI SEASONING MIX, HOT CHOCOLATE MIX and the salad-dressing mixes are designed primarily for one recipe. In this case the recipe is included with the mix instructions.

  In addition to making life easier at home, mixes are a wonderful convenience when camping. With an ample supply of your own mixes, food can be prepared quickly and cooperatively at the campsite.

  Creative gift-giving is one of the most popular uses of homemade mixes. A new bride will be grateful for such a creative gift—especially when you include a copy of Make-A-Mix as part of the gift. Adapt your gift-giving creativity to the holiday season by including a cookie cutter with COOKIE MIX packed in a pretty jar.

  Whether for gifts or for your own use, be sure to label all containers clearly with the contents and date.

  BAKING & COOKING WITH MIXES

  The Magic of Mixes—One quick look at your cupboard shelves will tell you that mixes have become an essential part of today’s cooking. Our busy lifestyle has created a major trend toward the use of time-saving convenience foods, and mixes are the popular choice for many of our cooking needs. Because the time-consuming part of cooking is assembling supplies and equipment and measuring ingredients, it is easy to see why mixes are so valuable to every cook.

  Mixes Are Easy—With your own mixes you save almost three-fourths the time you spend preparing food. This is because you prepare for several meals at one time. Whether your family has 2 or 22 members, you can make the right amount for each meal. Dinners are better planned, delicious and nutritious—even when there’s little time. Children can make most of the recipes.

  Mixes Are Economical—Commercial mixes are generally advertised as time-savers rather than money-savers. Their prices increase regularly with rising labor and packaging costs. Why not save those extra dollars by providing the labor and packaging yourself? Compare the cost per cup of commercial mixes with homemade mixes and you’ll discover your mixes cost less than half. Save more by watching for specials on items such as flour, sugar and shortening.

  Mixes Are Nutritious—There’s a special satisfaction in choosing your own ingredients to cook with and knowing what is in your foods. If you want to reduce the preservatives and additives you consume, making your own mixes is the way to start. You can also reduce the fat and substitute other ingredients as you wish.

  When you make meals from your own mixes, you’ll notice the fresher flavor. Most of the mix recipes in this book contain ingredients chosen for their health value as well as taste appeal.

  Mixes Are Versatile—The extent to which mixes can be used is almost limitless. QUICK MIX, which makes dozens of different recipes can be substituted for any recipe that calls for commercially prepared biscuit mixes.

  Depending on the type of storage space available, you can keep COOKIE MIX on your pantry shelf or SLICE & BAKE COOKIES in your freezer. Both can be used to make a variety of cookies. Pies are quick and easy when you keep FREEZER PIE-CRUST MIX on hand.

  Some mixes are seasonings to complement specific recipes. Make individual packets of TACO SEASONING MIX, HOME-STYLE DRESSING MIX, CHILI SEASONING MIX and our other “special” mixes and you’re ready for any occasion! They’re better than those you can buy. Some are so unusual you can’t even buy them in stores.

  Mixes Can Be Personalized—Use a salt or sugar substitute or whole grains, eliminate MSG or reduce fats and sugars, thus meeting your own personal preferences and needs.

  Ingredients

  THE INGREDIENTS

  Always use fresh, high-quality products when you’re making your own mixes. The foods you prepare are only as good as their contents.

  It is important to know what each ingredient offers to a recipe. Here are some tips to help you make mixes and meals everyone will remember.

  Flours—All-purpose flour is best in most dry mixes. It is a blend of hard and soft wheat flours. Either bleached or unbleached flour can be used, but unbleached flour has higher nutritional value. There are also flours milled specifically for baking breads. Check the labels. Because moisture content varies in wheat flours, some yeast-bread recipes indicate an approximate measurement. Always begin with a small amount of flour and add more until the desired texture is reached.

  Whole-wheat flour can be used instead of all-purpose flour. Use 1 to 2 tablespoons less per cup of flour called for in the recipe and increase the leavening (yeast almost doubled, baking powder and baking soda increased by one-third). Whole-wheat flour mixes should be refrigerated to retain maximum nutrition.

  Fats—Butter and margarine are used interchangeably in most recipes. However, butter produces a different texture and flavor than margarine and should be used i
n those recipes where specified. Mixes containing either butter or margarine must be refrigerated.

  Vegetable oils are pressed from seeds, fruits and nuts. Canola oil and olive oil are preferred because they are lower in saturated fat. Hydrogenated vegetable shortening is used in some recipes because of its storage properties. (Mixes containing vegetable shortening may be covered and stored in a cool, dry place for 3 months or more.) You may use vegetable oils in all your mixes by omitting the shortening from the dry ingredients and adding the vegetable oil when you prepare the recipe. Of course, there will be a slight change in texture and taste. Caution: Vegetable oils do not store for extended periods of time so DO NOT include them in the mix. Add the oil when you make the recipe using the mix.

  Fresh eggs are a boost to every recipe because they have a much better texture and taste than eggs that have been stored a while. Use large eggs, about 2 ounces in weight. Eggs at room temperature produce more volume. Replacing fresh eggs with egg substitutes works well in most recipes. Or use 2 egg whites in place of 1 whole egg for lower fat and cholesterol.

  Leavening Agents—We want to stress the importance of using fresh baking ingredients. Active dry yeast is convenient for mixing purposes. Yeast is comprised of living organisms that feed on sugars and produce alcohol and carbon dioxide. Be certain the liquid you add to the yeast is lukewarm, about 110F (45C)—not any hotter. To eliminate guesswork, instant-read thermometers are now available. If you plan to make yeast breads and rolls on a regular basis, buy yeast in bulk rather than in individual packets. After opening the yeast, store it in the refrigerator or freezer, otherwise it loses its strength—giving poor results.