Recipe: Main and Side Dish Mixes (12) - 09-17-97 Recipe Swap (updated)

MAIN AND SIDE DISH MIXES
12 RECIPES
Recipe Swap - September 17, 1997

RECIPES IN THIS FILE:
Ready Hamburger Mix
Herbed Seasoned Stuffing Mix
Instant Cup of 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

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READY HAMBURGER MIX
From: sara
Makes about 4 pints

4 lbs lean ground beef
1 large onion, chopped
2 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/4 tsp garlic salt

Brown ground beef in a heavy skillet. Add onion and continue cooking over medium heat until onions are golden. Add remaining ingredients.

When cool, spoon mixture into four 1-pint containers, leaving 1/2-inch space at top. Label as label and freeze. Use within 3 months.

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HERBED SEASONED STUFFING MIX
From: sara
Makes about 12 cups of Mix

30 slices firm texture bread
1/3 cup vegetable oil
3 tbsp instant minced onion
3 tbsp parsley flakes
2 tsp garlic salt
3/4 tsp ground sage
1/2 tsp seasoned pepper

Preheat oven to 300 degrees F.

Using a firm textured bread, cut slices into 1/2-inch cubes. Put bread cubes in two 13x9-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. Store in a cool, dry place and use within 3 to 4 months.

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INSTANT CUP OF SOUP MIX
From: Risa G.,NJ
Makes 3/4 cup dry soup mix

"This is one time where the blender does a much more efficient
job than a food processor."

2 tbsp dried split peas
2 tbsp. cracked wheat
1/4 cup 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 teapoon soup mix to 6 ounces boiling water, or 2 level teaspoons to 1 cup boiling water. Stir, let sit for a few minutes, and serve.

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CHICKEN-FLAVORED RICE MIX
From: sara
Makes about 4 cups mix

4 cup uncooked long grain rice
4 tbsp instant chicken bouillon
1 tsp salt
2 tsp dried tarragon
2 tsp dried parsley flakes
1/4 tsp ground 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.

CHICKEN-FLAVORED RICE
Makes 4 to 6 servings

Mix 1 1/3 cups Chicken-Flavored Rice Mix with 2 cups cold water and 1 tablespoon 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.

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DILL-LEMON RICE MIX
From: sara
Makes about 4 1/2 cups of mix

4 cups long grain rice, uncooked
5 tsp dried grated lemon peel
4 tsp dill weed or dill seed
2 tsp salt
8 tsp 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.

DILL-LEMON RICE
Makes 4 to 6 servings

Combine 1 1/2 cups of mix, 2 cups cold water, and 1 tablespoon 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.

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MEXICAN RICE MIX
From: sara
Makes about 4 1/2 cups mix

4 cups raw long grain rice
1/2 cup dried green pepper flakes
5 tsp parsley flakes
4 tsp salt
1 tsp 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.

MEXICAN RICE
Makes 4 to 6 servings

Combine 1 1/2 cups of mix, 2 cups cold water, and 1 tablespoon 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.

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BEAN PASTA SOUP MIX
From: Velma TN
Make 6 gifts (3 bags)

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 jars (2 1/4 ounces each) 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 etch 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.

DIRECTIONS FOR GIFT RECIPE CARD:
Sort and wash bean mixture; place in a Dutch oven. Cover with water 2-inches above beans; soak 8 hours. Drain.

Combine beans, 3 quarts water, herb mixture, 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.

Makes 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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VEGETARIAN RICE MIX
From: sara

4 cups raw long-grained rice
3 tbsp instant vegetarian bouillon
2 tsp salt
4 tsp celery flakes
4 tsp onion flakes
4 tsp dried green pepper flakes
4 tsp dried 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
Makes 4 to 6 servings

Combine 1 1/2 cups Vegetarian Rice Mix, 2 cups cold water, and 1 tablespoon 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.

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ALL-PURPOSE GROUND MEAT MIX
Source: Make-A-Mix by Eliason, Harward & Westover
From: Velma TN

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 cooled meat mixture into six (2 cup) freezer containers with tight-fitting lids; leave 1/2-inch 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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ONION-FLAVORED RICE MIX
Source: dreamweaver
Makes about 4 cups of mix

4 cups uncooked long grain rice
2 pkg (1 1/4 oz) onion soup mix
1 tbsp parsley flakes
1 tsp 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.

ONION-FLAVORED RICE
Makes 4 to 6 servings

Combine 1 1/3 cups ONION-FLAVORED RICE MIX, 2 cups cold water, and 1 tablespoon 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.

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sara: I guess this is a mix (of sorts).

DINNER IN A SKILLET
From: sara

PASTA GROUP (uncooked):
1 cup elbow macaroni
1 cup medium noodles
1 cup small or medium-size shell macaroni
1 1/2 cups rice
1 cup spaghetti
1 1/2 cups thin noodles
1 cup curly noodles
1 1/2 cups barley
1 cup diced potato
VEGETABLES:
Peas
Onions, chopped
Green peppers, diced
Diced carrots
Tomatoes, chopped
Broccoli, florets
Corn
Asparagus, sliced
Lima beans
Mushrooms,, sliced
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 cupd diced chicken
1 lb. franks, sliced
1 1/2 cups ham, cooked
1/2 cup pork, cooked
1 lb. ground beef
1 cup shrimp
1 lb. salmon
1 1/2 cups beef cubes
1 lb. ground pork
1 can tuna, drained

Select an item from the "Pasta" group, place in a large skillet with 1 cup 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, sauteed nuts, crushed potato chips or chow mein noodles.

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sara: here's a way to use your corn muffin mix:

THREE CORN CASSEROLE
From: sara

1/2 cup butter, softened
1 cup sour cream
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 F.

Mix butter, sour cream and egg. Stir in both corns. Stir in dry muffin mix and spoon into a well-greased casserole.

Bake 1 hour until puffed up, golden brown, and crispy on top.