CUBED PORK MIX
This “other white meat” is now healthier than in the past.
5 lb. boneless lean pork, cubed
3 medium onions, sliced
3/4 cup all-purpose flour
About 3-1/2 cups water
4 teaspoons instant chicken-bouillon granules or 4 chicken-bouillon cubes
2-1/2 teaspoons salt
1/2 teaspoon pepper
CUBED PORK MIX makes:
Hurry-Up Curry, page 139
Pork Chow Mein, page 202
Quick Chow Mein, page 204
Sweet & Sour Pork, page 203
Won Tons, page 90
Oriental Noodle Soup, page 102
Heat a large skillet, add pork cubes. Cook until lightly browned, stirring occasionally. Drain and reserve drippings. Add onions. Cook, stirring 10 to 15 minutes until onions are golden.
Sprinkle flour over pork mixture. Stir gently until flour is absorbed, about 1 minute. Add water to drippings to make 4 cups liquid. Stir liquid, bouillon granules or bouillon cubes, salt and pepper into pork mixture. Bring to a boil, stirring occasionally. Cover; cook over low heat 2 hours longer or until pork is tender.
Remove from heat. Cool. Ladle mixture into five 2-cup freezer containers with tight-fitting lids, leaving 1/2-inch space at top of each. Attach lids. Label with date and contents. Store in freezer. Use within 6 months. Makes 5 packages or 10 cups CUBED PORK MIX.
Spoon into five 2-cup containers, leaving 1/2-inch space at top. Label and store in freezer.
NAVY BEAN MIX
This mix is a great meal by itself or you can add a ham bone or diced ham for a heartier flavor.
2 lb. (4-1/2 cups) dried navy or small white beans
Soaking water
10 cups water
1 large onion, diced
2 tablespoons butter, optional
1 tablespoon salt
1/2 teaspoon pepper
NAVY BEAN MIX makes:
Molasses-Baked Beans, page 116
Pasta e Fagioli, page 97
White Chili, page 166
Wash and sort beans. In a large pot or Dutch oven, combine beans and enough water to cover. Bring to a boil. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour.
Drain and discard soaking water from beans. Rinse beans and return to cooking pot. Add 10 cups water, onion, butter, if desired, salt and pepper. Bring to a boil. Reduce heat and simmer about 2 hours until beans are tender. Set aside and cool.
Ladle into 3- or 4-cup freezer containers with tight-fitting lids. Leave 1/2-inch space at top of each. Cut through mixture with a knife several times to remove air pockets. Label with date and contents. Store in freezer. Use within 6 months. Makes about 12 cups NAVY BEAN MIX.
PINTO BEAN MIX
Bean mixes in your freezer put you minutes away from delicious, lowfat meals.
6 cups dried pinto beans (about 3 lb.)
Soaking water
10 cups water
3 large onions, chopped
2 garlic cloves, minced or 1 teaspoon garlic powder
2 tablespoons butter, optional
2 tablespoons salt
1/2 teaspoon pepper
PINTO BEAN MIX makes: Wintry-Day Chili, page 146
South of the Border Vegetarian Bake, page 192
Whole-Bean Veggie Burros, page 198
Fat-free Refried Beans, page 119
Chalupa, page 171
Mexican Haystack, page 142
Wash and sort beans. In a large pot or Dutch oven, combine beans and enough water to cover. Bring to a boil. Boil 2 minutes. Remove from heat; cover and let stand 1 hour.
Drain and discard soaking water from beans. Rinse beans and return to cooking pot. Add 10 cups water, onions, garlic, butter, if desired, salt and pepper. Bring to a boil. Reduce heat and simmer about 2 hours until beans are tender. Cool.
Ladle into 3- or 4-cup freezer containers with tight-fitting lids. Leave 1/2-inch space at top of each. Cut through mixture with a knife several times to remove air pockets. Label with date and contents. Store in freezer. Use within 6 months. Makes about 14 cups PINTO BEAN MIX.
CREAM-CHEESE PASTRY MIX
Thaw dough completely before you roll it out. Thaw overnight in the refrigerator or in a few hours on the countertop.
4 (3-oz.) pkgs. cream cheese, softened
1 lb. butter or margarine, softened
5 cups all-purpose flour
CREAM-CHEESE PASTRY MIX makes:
Cream-Cheese Pastry, page 308
Almond Kringle, page 211
Chess Tarts, page 303
Mini Fruit Tarts, page 307
Lime Tarts Supreme, page 304
Pecan Tarts, page 305
Cut eight 12-inch squares of plastic wrap and heavy-duty foil; set aside. In a bowl, beat cream cheese and butter or margarine until blended. Add flour all at once. Knead in flour until evenly distributed. Shape into a large ball. Divide into 8 smaller balls. Slightly flatten each ball. Wrap each flattened ball in a piece of plastic wrap. Place 1 wrapped ball on each piece of foil. Fold foil tightly against dough, making an airtight seal.
Label each package with date and contents. Store in freezer. Use within 6 months. Makes 8 packages CREAM-CHEESE PASTRY MIX, enough for 8 single-crust pies, 4 double-crust pies or 80 tart shells.
FREEZER PIE-CRUST MIX
Tender pie crusts are now “easy as pie” to make.
6 cups all-purpose flour
2 teaspoons salt
1 (1-lb.) can vegetable shortening (2-1/3 cups)
1-1/4 to 1-1/2 cups cold water
FREEZER PIE-CRUST MIX makes:
Freezer Pie Crust, page 309
Cherry-Almond Pie, page 297
Chocolate Cream Pie, page 296
Deep-Dish Pot Pie, page 147
Fresh Peach Pie, page 300
Meat & Potato Pie, page 141
All-American Apple Pie, page 294
Simplified Quiche, page 227
Luscious Lemon Pie, page 299
Sour Cream & Orange Pie, page 310
Spanish Cheese Pie, page 193
Turkey Dinner Pie, page 165
Vanilla Cream Pie, page 302
Sour Cream & Raisin Pie, page 301
Cut seven 12-inch squares of plastic wrap and heavy-duty foil; set aside. In a bowl, combine flour and salt. With pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture. Add 1-1/4 cups water all at once. Mix lightly with a fork until water is absorbed and mixture forms a ball. If necessary add additional water.
Divide dough into 7 portions. Shape into balls. Flatten each ball slightly. Wrap each flattened ball in 1 piece of plastic wrap. Place 1 wrapped ball on each piece of foil. Fold foil tightly against ball, making an airtight seal.
Label each package with date and contents. Store in freezer. Use within 10 months. Makes 7 packages of FREEZER PIE-CRUST MIX, enough for seven 8- or 9-inch single-crust pies. If you use a 10-inch pie plate, divide the dough into 6, instead of 7 balls.
MARIE’S FRUIT COCKTAIL MIX
When summer fruits are at their peak, prepare this mix for future use.
4 cups sugar
2 qt. water
1 (6-oz.) can frozen orange-juice concentrate
1 (6-oz.) can frozen lemonade concentrate
I watermelon, cut in balls
2 cantaloupes, cut in chunks
3 lb. green grapes
3 lb. peaches, cut in chunks
1 lb. blueberries, fresh or frozen
MARIE’S FRUIT COCKTAIL
1 pint MARIE’S FRUIT COCKTAIL MIX, above.
1 pint ginger ale
In a saucepan bring sugar and water to a boil, stirring constantly. Stir in frozen orange-juice concentrate and frozen lemonade concentrate. In a bowl combine watermelon, cantaloupes, crenshaw melons, grapes, peaches and blueberries.
Put mixed fruit in 12 1-pint freezer containers, leaving 1/2-inch space at top. Pour hot juice syrup over top. Seal and label containers with date and contents. Freeze. Use within 6 to 8 months. Makes about 12 pints MARIE’S FRUIT COCKTAIL MIX.
MARIE’S FRUIT COCKTAIL Partially thaw MARIE’S FRUIT COCKTAIL MIX. Spoon into serving bowls or fruit cups. Pour ginger ale over top. Makes 4 servings.
FRUIT SLUSH MIX
A quick, cool, refreshing drink—right from your freezer.
4 cups sugar
4 cups water
1 (6-oz.) can frozen orange-juice concentrate
1/2 cup lemon juice
1 (46-oz.) can pineapple juice
FRUIT SLUSH
FRUIT SLUSH MIX cubes, above
Ginger ale
Orange wedges for garnish
Combine sugar and water in a medium saucepan. Heat until sugar is dissolved. Add orange-juice concentrate, lemon juice and pineapple juice. Fill 6 or 7 ice cube trays with mixture. Freeze until firm. Remove cubes from freezer trays and store in freezer bags. Label with date and contents. Use within 6 months. Makes about 100 small cubes.
Variation
Add 5 to 6 mashed bananas to mixture before freezing.
FRUIT SLUSH
Fill a glass with FRUIT SLUSH MIX cubes. Add ginger ale to cover. Let stand 15 minutes. Garnish with orange wedges on a skewer. Makes 1 serving.
FREEZER CHEESE-SAUCE MIX
A nice complement to most vegetables. Try it as a hot dip with raw vegetables.
3/4 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon ground nutmeg
3/4 cup butter or margarine
4 cups milk
2 cups condensed chicken broth
1 cup half-and-half
4 egg yolks, beaten
12 oz. (3 cups) shredded Cheddar cheese
FREEZER CHEESE-SAUCE MIX
makes:
Cauliflower Fritters in Cheese Sauce, page 117
Cheese Fondue, page 86
English Poached Eggs & Ham, page 225
Old-Fashioned Vegetable Platter, page 122
Puffy Omelet, page 226
In a small bowl, combine flour, salt and nutmeg; set aside. In a heavy large saucepan, melt butter or margarine over medium heat. Gradually stir in flour mixture, milk and chicken broth until smooth. Cook and stir until smooth and slightly thickened, about 2 minutes. Remove from heat.
In a medium bowl, stir half-and-half into egg yolks. Blend in about half of the hot sauce. Stir egg mixture into remaining sauce. Cook and stir over medium heat about 2 minutes; do not boil. Remove from heat. Stir in cheese until melted. Cool to room temperature.
Refrigerate sauce until cooled. Pour about 1-1/3 cups sauce into each of 6 freezer containers with tight-fitting lids. Leave 1-inch space at top of each container. Attach lids. Label with date and contents. Store in freezer. Use within 6 months. Makes 6 packages or about 8 cups FREEZER CHEESE-SAUCE MIX.
SLICE & BAKE CHOCOLATE-CHIP COOKIES
If you wet your hands first it is easier to shape rolls.
2 cups butter or margarine
1-1/3 cups granulated sugar
1-2/3 cups brown sugar, packed
1 tablespoon vanilla extract 4 eggs
5-1/2 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
2 cups semisweet chocolate chips
1 cup chopped nuts
CHOCOLATE-CHIP COOKIES
1 roll frozen cookie dough, above, slightly thawed
Shape into four 8- to 10-inch rolls. Wrap in waxed paper or plastic wrap.
Cut four 14” x 12” pieces of waxed paper or plastic wrap. In a bowl, cream butter or margarine, granulated sugar and brown sugar. Beat in vanilla and eggs until light and fluffy. In a bowl, combine flour, salt and baking soda. Stir flour mixture into egg mixture until blended. Add chocolate chips and nuts.
Divide dough into 4 pieces. Shape each piece into an 8- to 10-inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12-dozen cookies.
CHOCOLATE-CHIP COOKIES
Preheat oven to 350F (175C). Cut dough into 1/4-inch slices. Arrange cut pieces on an ungreased baking sheet about 1-1/2 inches apart. Bake 10 minutes until browned around edges. Remove and cool.
SLICE & BAKE CHOCOLATE-WAFER COOKIES
Use these cookies to make ice-cream sandwiches or a Chocolate-Wafer Pie Crust.
2 cups butter or margarine
2-1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
5 cups all-purpose flour
1 teaspoon baking soda
1-1/4 cups unsweetened cocoa powder
CHOCOLATE-WAFER COOKIES
1 roll frozen cookie dough, above, slightly thawed
Place rolls in freezer container or wrap airtight in heavy-duty foil.
Cut four 14” x 12” pieces of waxed paper or plastic wrap; set aside. In a bowl, cream butter or margarine, sugar, eggs and vanilla until light and fluffy. In a bowl, combine flour, baking soda and cocoa powder. Stir flour mixture into sugar mixture until evenly distributed.
Divide dough into 4 pieces. Shape each piece into an 8- to 10-inch roll. Wrap each roll in waxed paper or plastic wrap. Place in plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12-dozen cookies.
CHOCOLATE-WAFER COOKIES
Preheat oven to 350F (175C). Lightly grease 2 large baking sheets. Slice dough into 1/4-inch slices. Arrange slices on prepared baking sheets about 1/2 inch apart. Bake 8 to 10 minutes until cookies are set on edges and slightly firm on top. Remove cookies and cool on wire racks. Makes about 36 cookies.
SLICE & BAKE GINGERSNAP COOKIES
These can also be thawed, rolled out and cut into gingerbread boys. Brush with powdered-sugar glaze and decorate.
2 cups vegetable shortening
3 cups sugar
3 eggs
3/4 cup molasses
6 cups all-purpose flour
2 tablespoons baking soda
1 teaspoon salt
2 tablespoons ground ginger
1 tablespoon ground cinnamon
GINGERSNAP COOKIES
1 roll frozen cookie dough, above, slightly thawed
Granulated sugar
Cut four 14” x 12” pieces of waxed paper or plastic wrap; set aside. In a bowl, cream shortening and sugar. Beat in egg and molasses; set aside. In a bowl, combine flour, baking soda, salt, ginger and cinnamon. Gradually stir flour mixture into egg mixture until blended.
Divide dough into four pieces. Shape each piece into a 8- to 10-inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” inch piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough, or about 12-dozen cookies.
GINGERSNAP COOOKIES
Preheat oven to 350F (175C). Cut slightly thawed dough into 1-1/3-inch-thick slices. Cut each slice into fourths. Roll each piece into a ball. Roll each ball in granulated sugar. Place balls on an ungreased baking sheet about 1-1/2 inches apart. Bake 8 to 10 minutes until set around edges with cracked tops. Don’t overbake. Remove cookies from baking sheets and cool on wire racks. Makes about 30 to 36 cookies.