Make-A-Mix (18 page)

 

In a medium skillet, combine ALL-PURPOSE GROUND-MEAT MIX, corn and tomato sauce. Stirring occasionally, simmer over medium heat about 15 minutes.

 

Stir parsley into noodles. Spoon meat mixture over noodles or stir noodles into meat mixture. Makes 6 servings.

MAIN DISHES - CHICKEN

 

Chicken is enjoying an all-time high in popularity, and you can never have too many recipes.

 

The secret to make-a-mix cooking is planning ahead. Prepare several mixes when you have the time, then use them when you're in a hurry. Store CHICKEN MIX in 1-pint containers and you will have the basis for Sweet & Sour Chicken, Mexican Chicken Bake, Chicken Burgers and three other dishes. An additional benefit is that you will also have made 6 pints of broth for future use.

 

Save money by making your own HERBED STUFFING MIX, CRISPY COATING MIX and CHICKEN GRAVY MIX. Then impress your family with Chicken Strata, Chicken & Ham Foldovers, Crunchy-Crust Chicken or Chicken Breasts en Croûte. They'll think you slaved over that hot stove all day!

 

White Chili, one of our new recipes, reflects today's interest in a healthy diet. We combine cooked navy beans and chicken with the Southwestern flavors of cumin and oregano.

 

Give Chicken Cacciatore a different look by serving it over strands of spaghetti squash. The colors are great together.

 

 

 

Preheat oven to 400F (205C). Heat oil in a skillet. Add chicken. Sear over high heat 3 to 4 minutes, turning once. Stir in parsley or chervil, salt and pepper to taste. Remove chicken from pan; cool slightly. Cut cream cheese into 6 pieces. Insert 1 piece into underside indentation of each half chicken breast.

 

Between 2 sheets of waxed paper, roll out each patty shell to an 8-inch circle. Wrap each breast in 1 pastry circle. Pinch edges together to seal. Place wrapped breasts, seam-side down, on an ungreased baking sheet.

 

Bake 35 to 40 minutes until golden brown. Place baked chicken on a platter. Top with Chicken Gravy. Sprinkle with paprika, if desired. Makes 6 servings.

 

 

 

 

Combine CHICKEN MIX and barbecue sauce in a medium saucepan. Cook over medium heat about 10 minutes, until heated through. Serve over hamburger buns. Makes 8 burgers.

 

 

 

 

 

 

 

Preheat oven to 350F (175C). Heat oil in a skillet. Combine flour, salt and pepper in a plastic bag. Add chicken pieces and shake to coat with mixture. Brown chicken in hot oil until golden brown. Put chicken in a 13” x 9” baking dish. Pour ITALIAN COOKING SAUCE MIX over chicken. Cover with foil. Bake about 1 hour, until chicken is tender. Makes 4 to 6 servings.

 

 

 

Substitute a 10-oz. pkg. frozen peas for broccoli.

 

Lightly butter an 11” x 7” baking pan. Combine CHICKEN BROTH and rice in a saucepan. Cook about 25 minutes, until rice is tender.

 

Preheat oven to 350F (175C). Melt butter or margarine in a large saucepan. Gradually stir in flour and salt. Gradually add evaporated milk. Cook over medium heat about 5 minutes, stirring constantly, until mixture thickens. Add CHICKEN MIX, cooked rice, broccoli and mushrooms.

 

Put in prepared baking pan. Top with toasted almonds and paprika. Bake 30 to 35 minutes, until bubbly. Makes 8 servings.

 

 

Preheat oven to 375F (190C). Lightly butter a 2-quart casserole. In a medium bowl, combine CHICKEN GRAVY MIX or soup, onion, salt, pepper, parsley, thyme and CHICKEN BROTH. Stir until well-blended. Add CHICKEN MIX and instant rice.

 

Put in prepared casserole. Cover and bake about 30 minutes, until rice is tender. Makes 6 servings.

 

 

Preheat oven to 400F (205C). Lightly grease a baking sheet; set aside. Pour CRISP COATING MIX into a large plastic food storage bag; set aside.

 

In a shallow bowl, beat eggs and milk until blended. Rinse chicken; pat dry with paper towels. Dip each piece of chicken in egg mixture; drain briefly. Place chicken in plastic bag, shaking until coated.

 

Remove chicken from bag; arrange on prepared baking sheet. Cover with foil. Bake 40 minutes. Remove foil and bake 10 to 20 minutes longer until golden brown and crisp. Makes 4 to 6 servings.

 

 

Preheat oven to 350F (175C). In a medium bowl, combine CHICKEN MIX, green chiles, salsa and 1 cup of the cheese. Heat oil in medium skillet. To soften tortillas, quickly dip them in hot oil with tongs, one at a time. Drain on paper towel.

 

Put about 1/3 cup filling in center of each tortilla and roll up. Place close together in a shallow casserole dish or baking pan, seam-side down.

 

In a bowl, combine whipping cream and salt. Pour cream over pan of enchiladas and sprinkle with remaining cheese. Cover with foil. Bake 20 to 25 minutes until bubbly. Garnish with cilantro and green onions. Makes 4 to 6 servings.

 

 

 

On flattened breast, layer ham and cheese. Fold in half and coat.

 

Preheat oven to 350F (175C). Lightly butter a 13” x 9” baking dish; set aside. Place each breast half between 2 layers of waxed paper or plastic wrap. Using a mallet or rolling pin, pound to 7” x 4”.

 

Pour CRISP COATING MIX or cornflakes into a pie plate; set aside. Cut ham slices and cheese slices in half. On 1 side of each flattened chicken breast, layer 1 piece of ham and 1 piece of cheese. Repeat layers. Fold chicken breast over layered ham and cheese. Brush melted butter or margarine over folded chicken breasts. Press each breast into CRISP COATING MIX or cornflakes. Arrange in prepared baking dish. Bake 30 minutes.

 

In a saucepan, combine CHICKEN GRAVY MIX and water. Cook and stir until smooth and slightly thickened. Pour over partially cooked chicken breasts. Cover and bake about 30 minutes longer. To serve, arrange chicken on a platter. Garnish with cherry tomatoes and basil or parsley sprigs. Makes 6 servings.

 

 

 

For a party luncheon, serve in baked puff-pastry shells.

 

Melt butter or margarine in a skillet. Add celery and mushrooms. Sauté until tender. Blend in flour and simmer 1 minute. Slowly add CHICKEN BROTH. Cook 3 to 5 minutes, stirring constantly until thick.