Make-A-Mix Read Online Free PDF Page A

celery, onion and green pepper. Cover; simmer until vegetables are crisp-tender, about 10 minutes. Remove from heat; set aside.
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    Ladle into six 2-cup freezer containers with tight-fitting lids, leaving 1/2-inch space at top of each. With a knife cut through mixture in each container several times to remove air pockets. Attach lids. Label with date and contents. Store in freezer. Use within 3 months. Makes 6 packages or about 12 cups ALL-PURPOSE GROUND-MEAT MIX.
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    Skillet Enchiladas, page 133
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    Country Casserole, page 137

CHICKEN MIX
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    We prefer using 12 to 14 whole boneless chicken breasts instead of fryers. It reduces the fat and is a whole lot easier to make.
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    11 lb. chicken (4 medium fryers), cut up
    4 qt. cold water
    3 tablespoons parsley flakes
    4 carrots, peeled and chopped
    4 teaspoons salt
    1/2 teaspoon pepper
    2 teaspoons dried basil leaves
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    CHICKEN MIX makes:
    Chicken Burgers, page 151
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    Hawaiian Haystack, page 158
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    Mexican Haystack, page 142
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    Sweet & Sour Chicken, page 164
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    Chicken Continental, page 153
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    Club Chicken Casserole, page 152
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    Creamy Chicken Enchiladas, page 155
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    Mexican Chicken Bake, page 168
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    Cream-of-Chicken Soup, page 100
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    Tuna-Cheese Swirls, page 197
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    Combine all ingredients in a large pot or Dutch oven. Cover and cook over high heat until water boils. Simmer until chicken is tender about 1-1/2 hours. (Less time is required, if you are using boneless chicken breasts). Remove from heat. Strain broth and refrigerate until fat can be skimmed.
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    Cool chicken, remove and discard bones and skin. Put chicken into six 1-pint freezer containers, leaving 1/2-inch space at top. Pour skimmed chicken broth into six more 1-pint containers, with 1/2-inch space at top. Seal and label with date and contents. Freeze. Use within 3 months. Makes 6 pints of CHICKEN MIX. Makes 6 pints of CHICKEN BROTH.
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    Soft Chicken Taco, page 176
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    White Chili, page 166
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    Chicken à la King, page 157
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    Hot Chicken Salad, page 106
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    Oriental Chicken Noodle Salad, page 107
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    Strawberry-Spinach Salad, page 108
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    Gayle’s Chicken Salad, page 105
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    Corn-Tortilla Chicken Soup, page 94
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    Taco Salad, page 111
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    Chicken-Zucchini Casserole, page 120
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    Dinner in a Pumpkin, page 138

FIVE-WAY BEEF MIX
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    Delicious by itself. For special meals, refer to the recipes below.
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    5 lb. lean beef cubes or lean ground beef
    4 onions, chopped, or 1 cup dried chopped onions
    About 1 cup water, if using beef cubes
    8 cups diced peeled potatoes
    6 cups diced peeled carrots
    1/3 cup cornstarch
    1/2 cup cold water
    1 (24-oz.) pkg. frozen peas, partially thawed
    4 teaspoons seasoning salt
    2 teaspoons ground sage
    1 teaspoon salt
    1 teaspoon pepper
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    FIVE-WAY BEEF MIX makes:
    Bread Basket Stew, page 130
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    Deep-Dish Pot Pie, page 147
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    Grandma’s Hamburger Soup, page 109
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    Swiss Hamburger Soup, page 113
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    Vegetable-Cheese Casserole, page 135
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    Spray vegetable cooking spray in skillet; add beef cubes and onions. Cook until browned. Add about 1 cup water to browned beef cubes. Cover and simmer until tender, about 1 hour, adding more water if needed. Or: Brown ground beef and onions in a large skillet; drain excess grease.
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    Place potatoes and carrots in a 5-quart Dutch oven. Add water to cover. Bring to a boil. Simmer vegetables until crisp-tender, about 15 minutes. Stir cornstarch into 1/2 cup cold water. Stir into vegetable mixture until slightly thickened. Stir in remaining ingredients. Stir in browned-beef mixture. Cool.
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    Ladle mix into four 6-cup freezer containers with tight-fitting lids, leaving 1/2-inch space. Stir to remove air pockets. Attach lids. Label with date and contents. Store in freezer. Use within 2 months. Makes 4 packages or about 24 cups FIVE-WAY BEEF MIX.

ITALIAN COOKING SAUCE MIX
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    Superb, savory and simple. We