Make-A-Mix Read Online Free PDF

use this mix as a pizza topping.
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    2 (14.5-oz.) cans stewed tomatoes, puréed
    4 (8-oz.) cans tomato sauce
    2 cups water
    2 (6-oz.) cans tomato paste
    2 tablespoons dried minced onion
    2 tablespoons parsley flakes
    1 tablespoon salt
    2 tablespoons cornstarch
    4 teaspoons dried green-pepper flakes
    1 teaspoon instant minced garlic
    1 tablespoon sugar
    1-1/2 teaspoons Italian seasoning.
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    ITALIAN COOKING SAUCE MIX makes:
    Stuffed Manicotti Shells, page 182
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    Veal Parmigiana, page 205
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    Chicken Cacciatore, page 151
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    Last-Minute Lasagna, page 207
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    Spaghetti Casserole, page 179
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    Combine all ingredients in a large pot or Dutch oven. Simmer 15 minutes. Cool. Put into six 2-cup freezer containers, leaving 1/2-inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 6 pints ITALIAN COOKING SAUCE MIX.

ITALIAN-STYLE MEAT MIX
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    An Italian friend shared this recipe with us and it’s one of our favorites. Pork bones truly make a difference.
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    3 lb. sweet Italian sausage, cut in 2-inch lengths
    2 (28-oz.) cans tomato purée
    1 (28-oz.) can peeled tomatoes
    1-1/2 teaspoons dried sweetbasil leaves, crushed
    1-1/4 teaspoons dried parsley leaves, crushed
    1 teaspoon granulated sugar
    1/4 teaspoon pepper
    1/2 teaspoon garlic powder
    5 teaspoons grated Romano cheese
    6 cups water
    1-1/2 lb. pork bones
    1 qt. MEATBALL MIX, page 44
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    ITALIAN-STYLE MEAT MIX makes:
    Cathy’s Meatball Sandwiches, page 177
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    Eggplant Parmesan, page 178
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    Green Peppers Mediterranean-Style, page 123
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    Spaghetti Royale, page 180
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    Italian-Style Zucchini, page 124
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    Last-Minute Lasagna, page 207
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    In a large skillet or Dutch oven, brown Italian sausage, stirring occasionally. Simmer 20 to 25 minutes longer until meat is no longer pink. Drain, reserving 2 tablespoons drippings in skillet. Stir in tomato purée, tomatoes, basil, parsley, sugar, pepper, garlic powder, Romano cheese, water and pork bones. Cover; simmer 30 minutes.
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    Spoon MEATBALL MIX into tomato mixture. Bring to a boil. Cover; simmer 5 to 6 hours until thickened. Remove pork bones. Cool meat mixture in skillet on a rack. Spoon into freezer containers in amounts shown in recipes listed below. Leave 1/2-inch space at top of each container. Attach lids. Label containers with date, contents and quantity. Store in freezer. Use within 6 months. Makes about 16 cups ITALIAN-STYLE MEAT MIX.

MEAT LOAF MIX
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    For variety, shape some of this mix into individual meat loaves or into a ring before freezing.
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    4 eggs, beaten
    2-1/4 cups milk
    6 tablespoons dried onion flakes
    6 tablespoons dried parsley flakes
    1 tablespoon salt
    1-1/2 teaspoons ground sage
    4-1/2 lb. lean ground beef
    1-1/2 cups bread crumbs
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    MEAT LOAF MIX makes:
    Meat Loaf with Tangy Topper Sauce, page 185
    Stuffed Green Peppers, page 186
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    Cut three 15” x 12” pieces of plastic wrap or heavy-duty foil. Combine eggs, milk, onion flakes, parsley flakes, salt and sage. Stir in ground beef and bread crumbs.
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    Divide meat-loaf mixture into three equal portions. Shape each portion into a meat loaf. Place on plastic wrap or heavy-duty foil. Wrap each meat loaf airtight. Label with date and contents. Store in freezer. Use within 3 months. Makes 3 packages MEAT LOAF MIX.

MEATBALL MIX
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    Now our children are creating their own mixes. Thanks, Shelly.
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    4 lb. lean ground beef
    2 eggs, slightly beaten
    1 cup dry bread crumbs
    1/2 cup finely chopped onion
    1 tablespoon salt
    1 teaspoon pepper
    2 cups milk
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    MEATBALL MIX makes:
    Swedish Meatballs, page 196 Meatball Stew, page 183 Cocktail Meatballs, page 88 Sweet & Sour Meatballs, page 184
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    Preheat oven to 375F (190C). Combine all ingredients. Blend well. Shape mixture into 1-1/2-inch balls. Place meatballs on ungreased baking sheet and bake 25 to 30 minutes, until browned.
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    Remove immediately and drain on paper towels. When