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TALK TKL 9-17 - The Joy of Mixes
Main and Side Dish Mixes
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Ready Hamburger Mix
Herbed Stuffing Mix
Instant Cup o' Soup Mix
Chicken-Flavored Rice Mix
Dill-Lemon Rice Mix
Mexican Rice Mix
Bean Pasta Soup Mix
Vegetarian Rice Mix
All-Purpose Ground Meat Mix
Onion-Flavored Rice Mix
Dinner in a Skillet
Three Corn Casserole
sara (9:22:27 pm) :
Title: Ready Hamburger Mix
Categories: Master mix
Servings: 1
4 lb Lean Ground Beef 1 ea Large Onion, Chopped
2 t Salt 1/2 t Pepper
1/2 t Oregano 1/4 t Garlic Salt
Brown Ground Beef in a heavy skillet. Add onion and continue cooking over
medium heat until onions are golden. Add remaining ingredients.
Cool; spoon mixture into four 1-pint containers, leaving 1/2-inch space at
top. Label as READY HAMBURGER MIX and freeze. Use within 3 months.
Makes about 4 pints of READY HAMBURGER MIX.
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sara (9:23:15 pm) :
Title: Herbed Stuffing Mix
Categories: Master mix
Servings: 1
30 ea Slices Bread 1/3 c Cooking Oil
3 T Instant Minced Onion 3 T Parsley Flakes
2 t Garlic Salt 3/4 t Ground Sage
1/2 t Seasoned Pepper
Using a firm textured bread, cut slices into 1/2 inch cubes. Preheat oven
to 300 degrees F. (150 degrees C). Put bread cubes in two 13 X 9-inch
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
and label Herbed Stuffing Mix. Store in a cool, dry place and use within
3 to 4 months.
Makes about 12 cups of Mix.
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Risa G., N (9:29:28 pm) : Also from the same book. If you like those quick
soups, this is the one for you:
Instant Cup o' Soup Mix
Makes 3/4 c. dry soup mix
2 T. dried split peas
2 T. cracked wheat
1/4 c. dehydrated veggie flakes (soup greens)
2 tsp. sesame seeds
2 tsp. sunflower seeds
1 tsp. nutritional yeast
1/2 tsp. salt
Grind split peas, cracked wheat, veggie flakes, and seeds
in blender until they are a fine powder. Combine ground mixture
with yeast and salt. Store in a covered container at room
temperature.
To use: Add 1 heaping tsp. soup mix to 6 oz. boiling water, or 2
level teaspoons to 1 c. boiling water. Stir, let sit for a few
minutes, and serve.
Note: This is one time where the blender does a much more efficient
job than a food processor.
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sara (9:29:50 pm) :
Title: Chicken-Flavored Rice Mix
Categories: Master mix
Servings: 1
4 c Uncooked Long Grain Rice 4 T Instant Chicken Bouillon
1 t Salt 2 t Dried Tarragon
2 t Dried Parsley Flakes 1/4 t White Pepper
Combine all ingredients in a large bowl. Stir until evenly distributed.
Put about 1 1/3 cups into three 1-pint containers and label as
Chicken-Flavored Rice Mix. Store in a cool, dry place and use within 6 to
8 months.
Makes about 4 cups of mix.
CHICKEN-FLAVORED RICE: Mix 1 1/3 cups CHICKEN-FLAVORED RICE MIX with 2
cups cold water and 1 T butter or margarine in a medium saucepan. Bring
water to a boil over high heat. Cover and reduce the heat and cook for 15
to 25 minutes, until liquid is absorbed.
Makes 4 to 6 servings.
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sara (9:31:28 pm) :
Title: Dill-Lemon Rice Mix
Categories: Master mix
Servings: 1
4 c Long Grain Rice, Uncooked 5 t Dried Grated Lemon Peel
4 t Dill Weed Or Dill Seed 2 t Salt
8 t Instant Chicken Bouillon
Combine all ingredients in a large bowl and blend well. Put about 1 1/2
cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice
Mix. Store in a cool, dry place and use within 6 to 8 months.
Makes about 4 1/2 cups of mix.
Dill-Lemon Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T
butter or margarine in a medium saucepan. Bring to a boil over high
heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is
absorbed.
Makes 4 to 6 servings.
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sara (9:34:44 pm) : Title: Mexican Rice Mix
Categories: Master mix
Servings: 1
4 c Raw Long Grain Rice 1/2 c Green Pepper Flakes
4 t Salt 5 t Parsley Flakes
1 t Dried Basil
Combine all ingredients in a large bowl; stir until well blended. Put
about 1 1/2 cups of mix into three 1-pint airtight containers and label as
Mexican Rice Mix. Store in a cool, dry place and use within 6 to 8
months.
Makes about 4 1/2 cups of mix.
Mexican Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T
butter or margarine in a medium saucepan. Bring to a boil over high heat;
cover and reduce heat. Cook for 15 to 25 minutes, until liquid is
absorbed.
Makes 4 to 6 servings.
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Velma TN (9:35:32 pm) : * Exported from MasterCook *
Bean Pasta Soup Mix
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soup Mixes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Cup Dried onion flakes
2 (1/2 ounce) dried
Celery flakes
1/2 Cup Dried parsley flakes
3 Tablespoons Dried basil
3 Tablespoons Dried oregano
2 Teaspoons Garlic powder
2 Teaspoons Coarsely ground pepper
2 (2-1/4 ounce beef-
Flavored bouillon granules
1 16 Ounce Pkg dried black-eyed peas
1 16 Ounce Pkg dried kidney beans
1 16 Ounce Pkg dried navy beans
1 16 Ounce Pkg small shell pasta
Uncooked
Combine first 7 ingredients; divide evenly, and place in 6 airtight plastic
bags. Add 2 tablespoon plus 1/4 teaspoon bouillon granules to ech package.
Label "Herb Mix" and seal.
Combine black-eyed peas and next 3 ingredients; divide evenly and place in 6
airtight plastic bags. Label "Bean Mix" and seal.
Place one bag herb mix, 1 bag bean mix, and bag pasta in a gift container;
repeat procedure with remaining bags. Yield: 6 (3-bags) gifts.
Directions for gift recipe card: Sort and wash ben mix; place in a Dutch
oven. Cover with water 2 inches above beans; soak 8 hours. Drain. Combine
beans, 3 quarts water, herb mix, 1 carrot, chopped, and 2/3 cup chopped
cooked ham in Dutch oven. Bring to a boil; reduce heat, and simmer 2-1/2
hours, stirring occasionally. Add 1 (14-1/2-ounce) can Mexican-style stewed
tomatoes,undrained, and pasta; cook 20 minutes. Yield: 9 cups. Note: To use
the quick-soak method, place beans in a Dutch oven; cover with water 2
inches above beans. Bring to a boil. Remove from heat; cover, and let stand
1 hour. Drain.
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sara (9:35:51 pm) : Title: Vegetarian Rice Mix
Categories: Master mix
Servings: 1
4 c Raw Long-grained Rice 3 T Instant Vegetarian Bouillon
2 t Salt 4 t Celery Flakes
4 t Onion Flakes 4 t Green Pepper Flakes
4 t Red Pepper Flakes
Combine all ingredients in a large bowl; stir until well blended. Put
about 1 1/2 cups of mix into 3 1-pint containers and label as Vegetarian
Rice Mix. Store in a cool, dry place and use within 6 to 8 months.
Makes about 4 1/2 cups of mix.
Vegetarian Rice: Combine 1 1/2 cups mix, 2 cups cold water, and 1 T
butter or margarine in a medium saucepan. Bring to a boil over high heat;
reduce heat and cover. Cook for 15 to 25 minutes, until all liquid is
absorbed.
Makes 4 to 6 servings.
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Velma TN (9:46:05 pm) : * Exported from MasterCook *
All-Purpose Ground Meat Mix
Recipe By : Make-A-Mix by Eliason, Harward & Westover
Serving Size : 1 Preparation Time :0:00
Categories : Meat Mixes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds ground beef, turkey or chicken
1 tablespoon salt
2 cups chopped celery
2 cups chopped onion
1 cup diced green pepper
In a large pot or Dutch oven, brown the ground meat, stirring to break up
any large pieces. Drain off excess grease. Stir in salt, celery, onion and
bell pepper. Cover; simmer until vegetables are crisp/tender, about 10
minutes. Remove from heat; set aside to cool.
Ladle meat mixture into six 2-cup freezer containers with tight-fitting
lids; leave 1/2" of space at the top of each. Draw a knife several times
through the mixture in each container to prevent air pockets. Secure lids on
the containers; label with date and contents. Store in the freezer. Use
within 3 months.
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Betsy, NY (10:36:36 pm) :
From: dreamweaver@visi.net
Newsgroups: rec.food.cooking
Title: Onion-Flavored Rice Mix
Categories: Master mix
Servings: 1
4 c Uncooked Long Grain Rice
2 pk (1 1/4 oz) Onion Soup Mix
1 T Parsley Flakes
1 t Salt
Combine ingredients in a large bowl; stir until well blended. Put about 1
1/3 cups of mix into three 1-pint airtight containers and label as
Onion-Flavored Rice Mix. Store in a cool, dry place and use within 6 to 8
months.
Makes about 4 cups of mix
Onion-Flavored Rice: Combine 1 1/3 cups ONION-FLAVORED RICE MIX, 2 cups cold
water, and 1 T butter or margarine in a medium saucepan. Bring to a boil
over high heat; cover and reduce heat. Cook for 15 to 25 minutes,
until liquid is absorbed.
Makes 4 to 6 servings
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sara (10:37:49 pm) : i guess this is a mix (of sorts)
Dinner in a Skillet
PASTA:
1 c. elbow macaroni
1 c. med. noodles
1 c. shell macaroni
1 1/2 c. rice
1 c. spaghetti
1 1/2 c. thin noodles
1 c. curly noodles
1 1/2 c. barley
1 c. lasagna
1 c. diced potato
VEGETABLE:
Peas
Onions
Green peppers
Diced carrots
Tomatoes
Broccoli
Corn
Asparagus
Lima beans
Mushrooms
SOUP (1 CAN):
Cream of mushroom
Cream of tomato
Cheddar cheese
Cream of potato
Cream of celery
Chili beef
Bean with bacon
Clam chowder
French onion
Green pea
MEAT OR FISH:
1 1/2 c. diced chicken
1 lb. franks, sliced
1 1/2 c. ham, cooked
1/2 c. pork, cooked
1 lb. ground beef
1 c. shrimp
1 lb. salmon
1 1/2 c. beef cubes
1 lb. ground pork
1 can tuna
Select an item from the "Pasta" group, place in a large skillet with a
cup of water. Select an item from each of the other three groups and add
to
the skillet. Stir, bringing to a boil. Reduce heat to low. Cover and
cook
until liquid is absorbed and pasta is tender, about 30 minutes. Add water
as necessary. If you like, add any of your favorite spices or herbs to
taste. Garnish with grated cheese, chopped parsley, chopped hard cooked
eggs, buttered bread crumbs, lemon slices, sautÈed nuts, crushed potato
chips or chow mein noodles. Easy meals for busy families and working
people. All recipes will serve 4, or be plan aheads for smaller families.
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sara (10:53:11 pm) : here's a way to use your corn muffin mix:
Three Corn Casserole
1/2 cup butter, softened
1 cup sour cream (fat free?)
1 egg
1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can cream-style corn
1 (9 oz.) package corn muffin mix (1-1/2 cups OUR mix)
Preheat oven to 375 degrees. Mix butter, s. cream, egg. Stir in both corns.
Blend in dry muffin mix and spoon into a well-greased casserole. Bake 1 hour
until puffed up, golden brown, and crispy on top.
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