Make-A-Mix (17 page)

Preheat oven to 350F (175C). Butter a 2-1/2-quart casserole dish. In a small skillet, melt butter or margarine over medium-low heat. Stir in bread crumbs. Cook and stir until crumbs are crisp and golden brown. In buttered casserole dish, combine FIVE-WAY BEEF MIX, cheese and Celery Sauce or soup. Top with browned crumbs. Bake 30 minutes. Makes 4 to 6 servings.

 

 

Preheat oven to 375F (190C). Lightly butter a 2-quart casserole. Crush 1/2 cup of the corn chips and reserve for top. In a medium bowl, combine remaining corn chips, ALL-PURPOSE GROUND-MEAT MIX, PINTO BEAN MIX or chili, enchilada sauce and tomato sauce. Pour into prepared casserole. Bake about 20 minutes, until heated through.

 

Remove from oven. Spread sour cream on top. Sprinkle with shredded cheese and reserved crushed corn chips. Bake 5 more minutes until cheese is melted. Makes 6 servings.

 

 

Preheat oven to 350F (175C). Lightly butter a 2-quart casserole dish; set aside. In a medium saucepan, combine ALL-PURPOSE GROUND-MEAT MIX, sugar, garlic salt and tomato sauce. Simmer over medum heat about 10 minutes. Add water if needed to keep mixture moist.

 

In a small bowl, combine cream cheese, 1/4 cup milk and sour cream, stirring until smooth. Stir in additional milk if needed to make a medium-thick sauce. Stir in green onions.

 

In prepared casserole dish, layer 1/2 of noodles, 1/2 of meat mixture and 1/2 of sour cream mixture. Repeat layers. Top with shredded cheese. Bake 30 minutes until heated through and cheese melts. Makes 6 to 8 servings.

 

 

Preheat oven to 375F (190C). Lightly grease a 10-inch circle in center of a baking sheet; set aside. Place pumpkin on a firm surface. Using a sharp knife, cut out stem end and about 3 inches around stem. Cut on a diagonal by slanting knife from outer edge of pumpkin in toward center. Reserve top. Remove seeds and pulp; discard.

 

In a medium bowl, combine ALL-PURPOSE GROUND-MEAT MIX, soy sauce, brown sugar, mushrooms, CHICKEN GRAVY MIX or soup and rice. Spoon mixture into pumpkin. Replace top. Place pumpkin on greased baking sheet. Bake about 1 hour in preheated oven until pumpkin is tender. Serve cooked pumpkin along with meat filling. Makes 6 to 8 servings.

 

 

 

In a large skillet, combine ALL-PURPOSE GROUND-MEAT MIX or CUBED PORK MIX, ketchup, water, mushrooms, curry powder, steak sauce and Worcestershire sauce. Stirring occasionally, cook over medium heat until heated through, about 10 minutes. Serve curry mixture over hot cooked rice. Top with a spoonful of chutney and a sprinkle of peanuts. Makes 4 to 6 servings.

 

 

 

On a cutting board, cut meat, carrots and zucchini in thin diagonal slices. Place 3 to 5 paper towels in a medium bowl; set aside. Heat 2 tablespoons oil in a large skillet or wok. Add meat slices; stir-fry over medium heat until meat is no longer red, 3 to 4 minutes.

 

Use a slotted spoon to remove cooked meat to prepared bowl. Cover; keep warm. Add remaining oil to skillet or wok. Add carrot slices. Cook and stir 2 to 3 minutes. Add zucchini slices. Cook and stir 2 to 3 minutes longer.

 

Stir in cooked meat, brown sugar and ORIENTAL STIR-FRY MIX. Cook and stir until mixture thickens slightly. Serve over hot rice. Garnish with sliced green onions. Makes 4 to 6 servings.

 

 

Prepare bottom crust in a 9-inch pie plate; set aside. Preheat oven to 350F (175C). In a medium bowl, combine ground beef, milk, ONION SEASONING MIX and pepper. Press into pastrylined pie plate. Top with potatoes. Cover with top crust. Trim and flute edges. Cut slits in top crust to let steam escape. Bake 1 hour until crust is golden brown. Makes 6 servings.

 

 

Preheat oven to 375F (190C). Lightly spray baking sheet with vegetable cooking spray. Cut flour tortillas into 1/4-inch strips; place on prepared baking sheet. Lightly spray tortilla strips. Bake 5 to 8 minutes, until strips are lightly browned. Carefully remove from oven and cool.

 

In a skillet heat ALL-PURPOSE GROUND-MEAT MIX or CHICKEN MIX. Add cumin and simmer until heated through, about 10 minutes. On individual serving plates layer all ingredients. First stack tortilla strips and meat mixture. Then layer shredded lettuce, beans, tomatoes, Guacamole or avocados, cheese, onion, sour cream and salsa as desired. Makes 6 servings.

 

 

In a skillet, combine ALL-PURPOSE GROUND-MEAT MIX, water, rice, soy sauce, bamboo shoots or water chestnuts, and ginger.

 

Stirring occasionally, cook over medium heat until water is absorbed and rice is tender. Add salt to taste. Makes 4 to 6 servings.

 

Three-Layer Casserole

 

 

Preheat oven to 350F (175C). Lightly butter a 1-1/2-quart casserole. Layer casserole with MEAT SAUCE MIX, green beans and mashed potatoes. Sprinkle shredded cheese on top. Bake 25 to 30 minutes, until bubbly. Makes 4 servings.

 

 

 

In a large pot or Dutch oven, brown ground beef. Drain. Add green pepper, tomatoes with juice, tomato sauce, chili powder, cumin, steak sauce, Worcestershire sauce, oregano leaves, seasoning salt and PINTO BEAN MIX. Stir to combine thoroughly. Simmer over low heat to blend flavors, about 30 to 45 minutes. Makes 6 servings.

 

 

 

Preheat oven to 425F (220C). Turn FIVE-WAY BEEF MIX into an 8- or 9-inch-square baking dish or a 2-1/2-quart casserole dish. Roll out pastry to a 10-inch square or to fit casserole dish. Place pastry over dish. Trim, letting dough extend 1/2 inch beyond edge of dish. Fold edge under; flute. Cut slits in crust to let steam escape. In a bowl, beat egg and oil with a fork or a whisk. Brush evenly on crust with a pastry brush, covering entire crust. Bake 45 to 60 minutes in preheated oven until deep golden brown. Makes 4 to 6 servings.