Make-A-Mix Read Online Free PDF Page B

cooled, put about 20 meatballs each into four 1-quart freezer containers, leaving 1/2-inch space at top. Seal and label with date and contents. Freeze. Use within 3 months. Makes about 80 MEATBALLS.

MEAT SAUCE MIX
    Â 
    For a chunky texture, coarsely chop the carrots and celery. To disguise the texture of the carrots and celery, chop finely in food processor
    Â 
    4 medium onions, sliced
    3 garlic cloves, finely chopped, or 1/2 teaspoon dried minced garlic
    2 cups finely chopped celery
    2 to 3 chopped carrots, if desired
    5 lb. lean ground beef
    5 teaspoons salt
    1/2 teaspoon pepper
    3 tablespoons Worcestershire sauce
    1 (28-oz.) bottle ketchup
    6 drops hot pepper sauce
    Â 
    MEAT SAUCE MIX makes:
    Speedy Pizza, page 87
    Â 
    Rancher’s Sloppy Joes, page 187
    Â 
    Hamburger Trio Skillet, page 188
    Â 
    Hamburger-Noodle Skillet, page 188
    Â 
    Three-Layer Casserole, page 145
    Â 
    Chili Con Carne, page 187
    Â 
    Grease large skillet with vegetable cooking spray. Sauté onions, garlic, celery and carrots until onions are golden. Add ground beef, cook until browned. Drain excess fat. Add salt, pepper, Worcestershire sauce, ketchup and hot pepper sauce. Cover and simmer 20 minutes. Cool.
    Â 
    Put into five 2-cup freezer containers, leaving 1/2-inch space at top. Cut through mixture with a knife several times to remove air pockets. Seal and label containers with date and contents. Freeze. Use within 3 months. Makes about 5 pints MEAT SAUCE MIX.

    Cook until the meat is browned, then add Worcestershire sauce, ketchup and hot pepper sauce.

MEXICAN MEAT MIX
    Â 
    We have tried a lot of Mexican Meat Mixes, but this is the best.
    Â 
    5 lb. beef roast or combination of beef and pork roasts
    3 onions, chopped
    1 (4-oz.) can chopped green chiles
    2 (7-oz.) cans green-chile salsa
    1/4 teaspoon garlic powder
    4 tablespoons all-purpose flour
    4 teaspoons salt
    1 teaspoon ground cumin
    Â 
    Â 
    Â 
    MEXICAN MEAT MIX makes:
    Green-Chile Burros, page 174
    Â 
    Chalupa, page 171
    Â 
    Chimichangas, page 172
    Â 
    Sour-Cream Enchiladas, page 173
    Â 
    Taco Supreme, page 175
    Â 
    Mini-Chimis, page 89
    Â 
    Taco Salad, page 111
    Â 
    Chili Con Carne, page 187
    Â 
    Preheat oven to 275F (135C). Place roasts in large roasting pan or Dutch oven. Do not add salt or water. Cover with a tight lid and roast 8 to 10 hours, until well done. Or cook with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat, and set aside.
    Â 
    Spray a large skillet with vegetable cooking spray. Sauté onions and green chiles 1 minute. Add green-chile salsa, garlic powder, flour, salt and cumin. Reduce heat and cook 1 minute. Stir in reserved meat juices and meat. Cook 5 minutes until thickened. Cool.
    Â 
    Put about 3 cups mix into three 1-quart freezer containers, leaving 1/2-inch space at top. Seal and label containers with date and contents. Freeze. Use within 6 months. Makes about 9 cups MEXICAN MEAT MIX.

CUBED PORK MIX
    Â 
    This “other white meat” is now healthier than in the past.
    Â 
    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
    Â 
    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
    Â 
    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.
    Â 
    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;