3/4 cup vegetable oil
1/4 cup vinegar
Combine all ingredients in a small bowl until evenly distributed. Put mixture in a foil packet or 1-pint glass jar. Label. Store in a cool, dry place. Use within 6 months. Makes about 1/2 cup of
SWEET SALAD DRESSING MIX.
SWEET SALAD DRESSING
Combine ingredients in a glass jar. Stir until well-blended. Chill before serving. Makes about 1-1/4 cups.
RUSSIAN REFRESHER MIX
Your favorite citrus flavors combined in a flavorful drink.
2 cups powdered orange-drink mix
1 (3-oz.) pkg. presweetened powdered-lemonade mix
1-1/3 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
RUSSIAN REFRESHER
2 to 3 teaspoons of RUSSIAN REFRESHER MIX, above
1 cup hot water
Combine all ingredients in a medium bowl. Mix well. Put in a 1-quart air-tight container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 3-1/2 cups
RUSSIAN REFRESHER MIX.
RUSSIAN REFRESHER
Place RUSSIAN REFRESHER MIX in a cup, add hot water. Stir to dissolve. Makes 1 serving.
APPETIZERS & SNACKS
Don’t be stuck in the kitchen preparing appetizers when you’d rather visit with your guests. Get out the mixes! Among our favorites are the seasoning mixes for dips. Be sure to try Quick Taco Dip.
Fried appetizers should be served hot. Won Tons and Mini-Chimis can be served as the first course of a meal or as finger foods for a buffet table. Both can be prepared ahead and frozen. They can be crisped and reheated for 10 minutes at 400F (205C) right before serving. Microwaving is not recommended for these because they lose their crispness.
Serve appetizers attractively, arranging tasty tidbits on small platters which can be easily replaced or replenished. Large trays soon lose their neat appearance. Simple, colorful garnishes on the trays will add to their eye appeal. Vary the appetizers served at a buffet table. Offer meat, cheese and seafood, combining one or two hot ones with several cold dishes. Include an assortment of crisp vegetables along with containers of Creamy Crudité Dip and Home Style Dip.
CURRIED SHRIMP ROUNDS
Here’s a unique seafood combination you can’t resist.
3 cups QUICK MIX, page 21
2/3 cup milk or water
2 (4.5-oz.) cans shrimp, drained and rinsed
4-oz. (1 cup) shredded Swiss cheese
1/2 cup mayonnaise
2 tablespoons finely chopped green onion
1 tablespoon lemon juice
1/4 teaspoon curry powder
1/2 cup thinly sliced water chestnuts
Parsley flakes, for garnish
Preheat oven to 400F (205C). Grease 2 baking sheets. In a medium bowl, combine QUICK MIX and milk or water. Stir until blended. Let dough stand 5 minutes. On a lightly floured board, knead dough about 15 times. Roll out dough to 1/8 inch thickness. Cut with a small, floured cookie cutter and place biscuits on prepared baking sheets.
In a bowl, combine shrimp, Swiss cheese, mayonnaise, onion, lemon juice and curry powder. Spoon shrimp mixture onto biscuits. Top with water chestnuts and sprinkle with parsley. Bake 10 to 12 minutes. Makes about 40 appetizers.
Clockwise from the top: Melt-In-Your-Mouth Muffins, page 250, Curried Shrimp Rounds, page 83, Tuna-Cheese Swirls, page 197
QUICK TACO DIP
If you don’t have a chafing dish, use a casserole dish and cover until cheese melts.
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
1/2 cup ketchup
1 tablespoon chili powder
2 (15-oz.) cans kidney beans
1/4 to 1/2 teaspoon hot pepper sauce
4 oz. (1 cup) shredded Cheddar cheese
1/2 cup sliced green olives with pimientos, for garnish
In a large saucepan, combine ALL-PURPOSE GROUND-MEAT MIX, ketchup and chili powder. Mash kidney beans and add with bean juice to meat mixture. Add hot pepper sauce. Heat until hot, about 10 minutes.
Put in a chafing dish and top with shredded Cheddar cheese. Garnish with green olives. Makes about 6 cups dip, enough for 15 to 20 servings. Reheat in microwave if needed.
CHEESE FONDUE
You’ll be tempted to serve this easy-to-make fondue often.
3 cups FREEZER CHEESE-SAUCE MIX, page 54, thawed
1/4 teaspoon dry mustard
Pinch of garlic powder
1 (1-lb.) loaf French bread, cut in 1-inch cubes
2 red Delicious apples, sliced
In a medium saucepan, combine FREEZER CHEESE-SAUCE MIX, dry mustard and garlic powder. Stir over medium heat until heated through. Pour into a warm fondue pot. Serve with French bread cubes and apple slices. Makes 8 to 10 servings.
Karine-
For fast nachos heat Freezer Cheese-Sauce Mix and pour over tortilla chips. Add hot peppers if you want a little more heat.
SPEEDY PIZZA
Great for a quick lunch or light supper. Our teenagers eat these by the dozen.
2 cups MEAT SAUCE MIX, page 45, thawed
6 English muffins, split
1 teaspoon dried oregano leaves
4 oz. (1 cup) shredded mozzarella cheese
Pepperoni, mushrooms, green peppers and olives, as desired
Preheat broiler. In a small saucepan, simmer MEAT SAUCE MIX about 5 minutes, until heated through. Toast English muffin halves. Spoon meat mixture over English muffins. Sprinkle with oregano and top with shredded mozzarella cheese. Add toppings as desired. Broil about 3 to 5 minutes, until cheese is bubbly. Makes 12 individual pizzas.
COCKTAIL MEATBALLS
A savory buffet item whether it’s for the summer patio or winter holidays.
2 tablespoons butter or margarine
1/3 cup chopped green pepper
1/3 cup chopped onion
1 (10.75-oz.) can condensed tomato soup
2 tablespoons brown sugar, firmly packed
4 teaspoons Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon vinegar
1 container MEATBALL MIX, page 44, thawed (about 20 meatballs)
Preheat oven to 350F (175C). Melt butter or margarine in a small saucepan. Sauté green pepper and onion in butter or margarine until tender. In a 2-quart casserole, combine tomato soup, brown sugar, Worcestershire sauce, mustard and vinegar. Add sautéed green pepper and onion. Stir in MEATBALL MIX.
Bake about 20 minutes, until heated through. This appetizer can also be heated in the microwave oven for 5 minutes on high power. Keep warm. Serve meatballs on toothpicks. Makes about 20 appetizers.
MINI-CHIMIS
A guaranteed hit for your next Mexican party buffet.
Vegetable oil for frying
4 cups MEXICAN
