Table of Contents
Title Page
MEET THE AUTHORS
MASTER MIXES
BAKING & COOKING WITH MIXES
THE INGREDIENTS
TIPS FOR LOWERING FAT
EQUIPMENT & PROCEDURES
Dry & Semi-dry Mixes
Freezer-Refrigerator Mixes
Special Mixes
APPETIZERS & SNACKS
CURRIED SHRIMP ROUNDS
QUICK TACO DIP
CHEESE FONDUE
SPEEDY PIZZA
COCKTAIL MEATBALLS
MINI-CHIMIS
WON TONS
MEXICAN DELIGHT
BIG SOFT PRETZELS
SOUPS & SALADS
CORN-TORTILLA CHICKEN SOUP
EASTERN CORN CHOWDER
FRENCH ONION SOUP GRATINÉ
PASTA E FAGIOLI
HEARTY NEW ENGLAND CLAM CHOWDER
BROCCOLI CHEESE SOUP IN BREAD BOWLS
CREAM-OF-CHICKEN SOUP
BASIC WHITE SAUCE
ORIENTAL NOODLE SOUP
BEST-EVER MINESTRONE SOUP
GAYLE’S CHICKEN SALAD
HOT CHICKEN SALAD
ORIENTAL CHICKEN NOODLE SALAD
STRAWBERRY-SPINACH SALAD
GRANDMA’S HAMBURGER SOUP
TACO SALAD
HEARTY CHOWDER
SWISS HAMBURGER SOUP
CALICO BEAN SOUP
VEGETABLES & SIDE DISHES
MOLASSES-BAKED BEANS
CAULIFLOWER FRITTERS IN CHEESE SAUCE
POTATOES AU GRATIN
FAT-FREE REFRIED BEANS
ZUCCHINI CASSEROLE
OLD-FASHIONED VEGETABLE PLATTER
GREEN PEPPERS MEDITERRANEAN-STYLE
ITALIAN-STYLE ZUCCHINI
SUPPER STUFFING
MAIN DISHES - BEEF
BAKED BEEF BRISKET
ONION POT ROAST
TASTY BEEF BIRDS
BREAD BASKET STEW
SMOTHERED HAMBURGER PATTIES
SATURDAY STROGANOFF
SKILLET ENCHILADAS
NO-FUSS SWISS-STEAK STEW
VEGETABLE-CHEESE CASSEROLE
ENCHILADA CASSEROLE
COUNTRY CASSEROLE
DINNER IN A PUMPKIN
HURRY-UP CURRY
TERIYAKI BEEF & VEGETABLES
MEAT & POTATO PIE
MEXICAN HAYSTACK
ORIENTAL-STYLE SKILLET DINNER
THREE-LAYER CASSEROLE
WINTRY-DAY CHILI
DEEP-DISH POT PIE
SLUMGULLION
CHICKEN BREASTS EN CROÛTE
CHICKEN BURGERS
CHICKEN CACCIATORE
CLUB CHICKEN CASSEROLE
CHICKEN CONTINENTAL
CRUNCHY-CRUST CHICKEN
CREAMY CHICKEN ENCHILADAS
CHICKEN & HAM FOLDOVERS
CHICKEN À LA KING
HAWAIIAN HAYSTACK
CHICKEN OAHU
STIR-FRY CASHEW CHICKEN
SUNDAY CHICKEN
CHICKEN STRATA
SWEET & SOUR CHICKEN
TURKEY DINNER PIE
WHITE CHILI
CHICKEN IN MUSHROOM SAUCE
MEXICAN CHICKEN BAKE
APRICOT CHICKEN
MAIN DISHES - MEXICAN & ITALIAN
CHALUPA
CHIMICHANGAS
SOUR-CREAM ENCHILADAS
GREEN-CHILE BURROS
TACO SUPREME
SOFT CHICKEN TACO
CATHY’S MEATBALL SANDWICHES
EGGPLANT PARMESAN
SPAGHETTI CASSEROLE
SPAGHETTI ROYALE
STUFFED MANICOTTI SHELLS
MEATBALL STEW
SWEET & SOUR MEATBALLS
MEAT LOAF WITH TANGY TOPPER SAUCE
STUFFED GREEN PEPPERS
RANCHER’S SLOPPY JOES
CHILI CON CARNE
HAMBURGER-NOODLE SKILLET
HAMBURGER TRIO SKILLET
MAIN DISHES - OTHER
MONTE CRISTO SANDWICHES
SOUTH OF THE BORDER VEGETARIAN BAKE
SPANISH CHEESE PIE
SCALLOP CASSEROLE
SHRIMP & VEGETABLE STIR-FRY
TUNA-CHEESE SWIRLS
WHOLE-BEAN VEGGIE BURROS
BROCCOLI & HAM ROLLS
BAKED PORK CHOPS
STUFFED PORK CHOPS
PORK CHOW MEIN
SWEET & SOUR PORK
QUICK CHOW MEIN
VEAL PARMIGIANA
CORN DOGS
LAST-MINUTE LASAGNA
SELF-CRUST CHEESE TART
CRUNCHY FISH BAKE
BREAKFAST & BRUNCH
ALMOND KRINGLE
BUTTERSCOTCH BUTTER BALLS
CINNAMON ROLLS
WHOLE-WHEAT CINNAMON ROLLS
PLUCKIT
SWEDISH CINNAMON TWISTS
SUNSHINE COFFEE CAKE
BUTTERMILK WAFFLES
WHOLE-GRAIN WAFFLES
QUICK PANCAKES
WHOLE-GRAIN PANCAKES
BUTTERMILK PANCAKES
PUFF PANCAKES
SAUSAGE-CHEESE BREAKFAST STRATA
ENGLISH POACHED EGGS & HAM
PUFFY OMELET
SIMPLIFIED QUICHE
SWISS PORRIDGE
YEAST BREADS & QUICK BREADS
FRENCH BREAD
HOMEMADE WHITE BREAD
SAVORY TOMATO-ROSEMARY BREAD
SWEDISH RYE BREAD
MARY’S HONEY-WALNUT SWIRL
HOW TO MAKE MARY’S HONEY-WALNUT SWIRL
BANANA-NUT BREAD
CARROT-ORANGE LOAF
GOLDEN CORN BREAD
DATE-NUT BREAD
CRANBERRY BREAD
POPPY SEED-LEMON BREAD
PUMPKIN BREAD
BREAD BASKET BOWLS
SPICY APPLESAUCE BREAD
ZUCCHINI BREAD
COUNTRY FRENCH BREAD
MUFFINS & ROLLS
LEMON-POPPY SEED MUFFINS
MELT-IN-YOUR-MOUTH MUFFINS
MOLASSES BRAN MUFFINS
MORNING MUFFINS
ZUCCHINI MUFFINS
CRISPY BREADSTICKS
BISCUITS
NEVER-FAIL ROLLED BISCUITS
CREAM CHEESE SWIRLS
CRESCENT ROLLS
ENGLISH MUFFINS
HAMBURGER BUNS
ORANGE BUTTERFLAKE ROLLS
PAN ROLLS
SQUASH ROLLS
BAGELS
TATONUTS
PIZZA CRUST
AEBLESKIVERS
SUPER-DUPER DOUGHNUTS
ENGLISH GRIDDLE SCONES
APPLE MUFFINS
GRAN MUFFINS
CAKES
APPLESAUCE SNACK CAKE
BANANA-WALNUT SNACK CAKE
BANANA-SPLIT CAKE
BOSTON CREAM PIE
CARAMEL-NUT PUDDING CAKE
CARROT SNACK CAKE
DOUBLE-CHOCOLATE SNACK CAKE
HOT-FUDGE PUDDING CAKE
CRANBERRY CAKES WITH BUTTER SAUCE
MOM’S SPUMONI CAKE
GINGERBREAD SNACK CAKE
LEMON POUND CAKE
MISSISSIPPI MUD
OATMEAL SPICE CAKE
PINEAPPLE UPSIDE-DOWN CAKE
YELLOW CAKE
SUNDAY SHORTCAKE
TEXAS SHEET CAKE
DATE-CHOCOLATE-CHIP SNACK CAKE
PIES
ALL-AMERICAN APPLE PIE
CHOCOLATE CREAM PIE
CHERRY-ALMOND PIE
IMPOSSIBLE PIE
LUSCIOUS LEMON PIE
SOUR CREAM & RAISIN PIE
VANILLA CREAM PIE
CHESS TARTS
LIME TARTS SUPREME
PECAN TARTS
COOKIE CRUST FRUIT TART
MINI FRUIT TARTS
CREAM-CHEESE PASTRY
FREEZER PIE CRUST
SOUR CREAM & ORANGE PIE
DESSERTS
APPLE-WALNUT COBBLER
PEACH COBBLER
OUR BEST BROWNIES
BROWNIE ALASKA
CHEWY CHOCOLATE COOKIES
CHOCOLATE-CHIP COOKIES
ENERGY BARS
MOLASSES COOKIES
PEANUT-BUTTER COOKIES
SNICKERDOODLES
TROPIC MACAROONS
OUR FAVORITE CHEESECAKE
QUICK FUDGE SAUCE
HOT LEMON SAUCE
ORANGE-LIGHT DESSERT
CREAMY VANILLA PUDDING
LAYE RE D VANILLA CREAM
CHOCOLATE-PEPPERMINT SUPREME
LEMONADE ICE CREAM DESSERT
BANANA-COCONUT DELIGHTS
INDEX
Copyright Page
MEET THE AUTHORS
Nevada Harward, Madeline Westover, Karine Eliason
When you have some of the answers to a problem shared by millions of people—especially the working woman or busy mom—you want to share your knowledge. This is what Karine Eliason, Nevada Harward and Madeline Westover have been doing since their first book, Make-A-Mix Cookery, was published in 1978.
This is their sixth book. Their books have sold over two-million copies. The “mix” ladies have added new mixes, revised many old ones, and lowered fat and cholesterol in many recipes.
The authors have long praised the joys of making and using mixes as they lectured extensively throughout the United States, appearing on TV and demonstrating before large groups. Busy mothers and working women have said that the mix books have been a lifesaver in the kitchen.
All three authors are active volunteers. With their busy schedules and large families (they have 18 children and 20 grandchildren) everyone gets involved. Their married children have created mixes that are shared in this book.
MASTER MIXES
Here they are—the starting points for hundreds of breads, main dishes, appetizers, side dishes, desserts and beverages! With these mixes in your pantry, refrigerator and freezer, you can offer a different menu every day of the year with a minimum of preparation time.
There are three types of Master Mixes:
Dry Mixes contain only dry ingredients and will keep 6 to 8 months in your cupboard. Shake or stir them before using, as they may have settled during storage. Dry mixes include HOT ROLL MIX, SNACK CAKE MIX and a variety of seasoning mixes.
Semi-dry Mixes contain shortening, butter or margarine. Be sure to follow storage instructions because some of these should be refrigerated. Favorites include QUICK MIX and WHITE SAUCE MIX. These mixes will generally stay fresh for 10 to 12 weeks.
Freezer-Refrigerator Mixes are moist and require cold storage. They keep well for 3 months or more, and range from FIVE-WAY BEEF MIX to PINTO BEAN MIX to CREAM-CHEESE PASTRY MlX.
Be certain to familiarize yourself with the different kinds of Master Mixes and the many potential uses for each. We’ve included our favorite recipes in the following chapters and listed their page numbers following the corresponding master-mix recipe. Of course, we expect you to experiment and create your own masterpieces.
A few Special Mixes, such as CHILI SEASONING MIX, HOT CHOCOLATE MIX and the salad-dressing mixes are designed primarily for one recipe. In this case the recipe is included with the mix instructions.
In addition to making life easier at home, mixes are a wonderful convenience when camping. With an ample supply of your own mixes, food can be prepared quickly and cooperatively at the campsite.
Creative gift-giving is one of the most popular uses of homemade mixes. A new bride will be grateful for such a creative gift—especially when you include a copy of Make-A-Mix as part of the gift. Adapt your gift-giving creativity to the holiday season by including a cookie cutter with COOKIE MIX packed in a pretty jar.
Whether for gifts or for your own use, be sure to label all containers clearly with the contents and date.
BAKING & COOKING WITH MIXES
The Magic of Mixes—One quick look at your cupboard shelves will tell you that mixes have become an essential part of today’s cooking. Our busy lifestyle has created a major trend toward the use of time-saving convenience foods, and mixes are the popular choice for many of our cooking needs. Because the time-consuming part of cooking is assembling supplies and equipment and measuring ingredients, it is easy to see why mixes are so valuable to every cook.
Mixes Are Easy—With your own mixes you save almost three-fourths the time you spend preparing food. This is because you prepare for several meals at one time. Whether your family has 2 or 22 members, you can make the right amount for each meal. Dinners are better planned, delicious and nutritious—even when there’s little time. Children can make most of the recipes.
Mixes Are Economical—Commercial mixes are generally advertised as time-savers rather than money-savers. Their prices increase regularly with rising labor and packaging costs. Why not save those extra dollars by providing the labor and packaging yourself? Compare the cost per cup of commercial mixes with homemade mixes and you’ll discover your mixes cost less than half. Save more by watching for specials on items such as flour, sugar and shortening.
Mixes Are Nutritious—There’s a special satisfaction in choosing your own ingredients to cook with and knowing what is in your foods. If you want to reduce the preservatives and additives you consume, making your own mixes is the way to start. You can also reduce the fat and substitute other ingredients as you wish.
When you make meals from your own mixes, you’ll notice the fresher flavor. Most of the mix recipes in this book contain ingredients chosen for their health value as well as taste appeal.
Mixes Are Versatile—The extent to which mixes can be used is almost limitless. QUICK MIX, which makes dozens of different recipes can be substituted for any recipe that calls for commercially prepared biscuit mixes.
Depending on the type of storage space available, you can keep COOKIE MIX on your pantry shelf or SLICE & BAKE COOKIES in your freezer. Both can be used to make a variety of cookies. Pies are quick and easy when you keep FREEZER PIE-CRUST MIX on hand.
Some mixes are seasonings to complement specific recipes. Make individual packets of TACO SEASONING MIX, HOME-STYLE DRESSING MIX, CHILI SEASONING MIX and our other “special” mixes and you’re ready for any occasion! They’re better than those you can buy. Some are so unusual you can’t even buy them in stores.
Mixes Can Be Personalized—Use a salt or sugar substitute or whole grains, eliminate MSG or reduce fats and sugars, thus meeting your own personal preferences and needs.
Ingredients
THE INGREDIENTS
Always use fresh, high-quality products when you’re making your own mixes. The foods you prepare are only as good as their contents.
It is important to know what each ingredient offers to a recipe. Here are some tips to help you make mixes and meals everyone will remember.
Flours—All-purpose flour is best in most dry mixes. It is a blend of hard and soft wheat flours. Either bleached or unbleached flour can be used, but unbleached flour has higher nutritional value. There are also flours milled specifically for baking breads. Check the labels. Because moisture content varies in wheat flours, some yeast-bread recipes indicate an approximate measurement. Always begin with a small amount of flour and add more until the desired texture is reached.
Whole-wheat flour can be used instead of all-purpose flour. Use 1 to 2 tablespoons less per cup of flour called for in the recipe and increase the leavening (yeast almost doubled, baking powder and baking soda increased by one-third). Whole-wheat flour mixes should be refrigerated to retain maximum nutrition.
Fats—Butter and margarine are used interchangeably in most recipes. However, butter produces a different texture and flavor than margarine and should be used i
n those recipes where specified. Mixes containing either butter or margarine must be refrigerated.
Vegetable oils are pressed from seeds, fruits and nuts. Canola oil and olive oil are preferred because they are lower in saturated fat. Hydrogenated vegetable shortening is used in some recipes because of its storage properties. (Mixes containing vegetable shortening may be covered and stored in a cool, dry place for 3 months or more.) You may use vegetable oils in all your mixes by omitting the shortening from the dry ingredients and adding the vegetable oil when you prepare the recipe. Of course, there will be a slight change in texture and taste. Caution: Vegetable oils do not store for extended periods of time so DO NOT include them in the mix. Add the oil when you make the recipe using the mix.
Fresh eggs are a boost to every recipe because they have a much better texture and taste than eggs that have been stored a while. Use large eggs, about 2 ounces in weight. Eggs at room temperature produce more volume. Replacing fresh eggs with egg substitutes works well in most recipes. Or use 2 egg whites in place of 1 whole egg for lower fat and cholesterol.
Leavening Agents—We want to stress the importance of using fresh baking ingredients. Active dry yeast is convenient for mixing purposes. Yeast is comprised of living organisms that feed on sugars and produce alcohol and carbon dioxide. Be certain the liquid you add to the yeast is lukewarm, about 110F (45C)—not any hotter. To eliminate guesswork, instant-read thermometers are now available. If you plan to make yeast breads and rolls on a regular basis, buy yeast in bulk rather than in individual packets. After opening the yeast, store it in the refrigerator or freezer, otherwise it loses its strength—giving poor results.