Make-A-Mix (7 page)

 

Divide meat-loaf mixture into three equal portions. Shape each portion into a meat loaf. Place on plastic wrap or heavy-duty foil. Wrap each meat loaf airtight. Label with date and contents. Store in freezer. Use within 3 months. Makes 3 packages MEAT LOAF MIX.

 

 

 

Swedish Meatballs, page 196 Meatball Stew, page 183 Cocktail Meatballs, page 88 Sweet & Sour Meatballs, page 184

 

Preheat oven to 375F (190C). Combine all ingredients. Blend well. Shape mixture into 1-1/2-inch balls. Place meatballs on ungreased baking sheet and bake 25 to 30 minutes, until browned.

 

Remove immediately and drain on paper towels. When cooled, put about 20 meatballs each into four 1-quart freezer containers, leaving 1/2-inch space at top. Seal and label with date and contents. Freeze. Use within 3 months. Makes about 80 MEATBALLS.

 

 

 

Speedy Pizza, page 87

 

Rancher's Sloppy Joes, page 187

 

Hamburger Trio Skillet, page 188

 

Hamburger-Noodle Skillet, page 188

 

Three-Layer Casserole, page 145

 

Chili Con Carne, page 187

 

Grease large skillet with vegetable cooking spray. Sauté onions, garlic, celery and carrots until onions are golden. Add ground beef, cook until browned. Drain excess fat. Add salt, pepper, Worcestershire sauce, ketchup and hot pepper sauce. Cover and simmer 20 minutes. Cool.

 

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.

 

 

 

 

 

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. Sauté 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.

 

 

 

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.

 

 

 

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 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, 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 of plastic wrap and heavy-duty foil; set aside. In a bowl, beat cream cheese and butter or margarine until blended. Add flour all at once. Knead in flour until evenly distributed. Shape into a large ball. Divide into 8 smaller balls. Slightly flatten each ball. Wrap each flattened ball in a piece of plastic wrap. Place 1 wrapped ball on each piece of foil. Fold foil tightly against dough, making an airtight seal.

 

Label each package with date and contents. Store in freezer. Use within 6 months. Makes 8 packages CREAM-CHEESE PASTRY MIX, enough for 8 single-crust pies, 4 double-crust pies or 80 tart shells.

 

 

 

Freezer Pie Crust, page 309

 

Cherry-Almond Pie, page 297

 

Chocolate Cream Pie, page 296

 

Deep-Dish Pot Pie, page 147

 

Fresh Peach Pie, page 300

 

Meat & Potato Pie, page 141

 

All-American Apple Pie, page 294

 

Simplified Quiche, page 227