ITALIAN-STYLE ZUCCHINI
Impress your guests with this new side dish.
2 tablespoons vegetable oil
4 or 5 medium zucchini, cut into 1/4-inch slices
1 medium onion, sliced, separated in rings
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups ITALIAN-STYLE MEAT MIX, page 42, thawed
Heat oil in a large saucepan. Add zucchini, onion rings, salt and pepper. Stirring occasionally, simmer until lightly browned, 3 to 4 minutes. Add ITALIAN-STYLE MEAT MIX. Cover and simmer over low heat until zucchini are crisp-tender, 5 minutes. Serve immediately. Makes 4 servings.
Many members of our families prefer this as a side dish. It’s a nice change from potatoes or rice.
SUPPER STUFFING
Stuff your favorite poultry, roast or pork chops or use as a side dish to any meat.
1 teaspoon instant chicken bouillon
3/4 cup boiling water
6 tablespoons butter or margarine
1 onion, finely chopped
4 large stalks celery, finely chopped
7 cups HERBED STUFFING MIX, page 33
Turkey or roasting chicken, if desired
Dissolve bouillon in boiling water. Melt butter or margarine in a medium skillet. Sauté onion and celery until crisp-tender. In a large bowl, combine HERBED STUFFING MIX, bouillon-water mixture and vegetables. Toss lightly.
Use for stuffing turkey or chicken, if desired. Or preheat oven to 350F ( 175C) and put mixture in a lightly buttered casserole. Bake 30 minutes, until heated through.
MAIN DISHES - BEEF
Do you hate that last-minute frenzy when you are trying to put a meal together and everyone is hungry and in a hurry? Be ready by having these skipa-step mixes on hand to trim your preparation time to minutes.
ALL-PURPOSE GROUND MEAT MIX can be made with ground beef, ground turkey or ground chicken and can be used in any recipe calling for hamburger. Use this mix for Enchilada Casserole or Saturday Stroganoff. Or surprise everyone with Dinner in a Pumpkin, which is especially nice for Halloween.
We have combined FIVE-WAY BEEF MIX with HOT ROLL MIX to produce Bread Basket Stew. Serve a hearty meal in the bread basket, then enjoy the tasty basket itself. Wintry-Day Chili couldn’t be easier, thanks to one of our new mixes, the PINTO BEAN MIX.
We suggest serving Hurry-Up Curry for your next buffet. Place rice, meat, chutney and peanuts in separate bowls. Have an extra shaker with curry powder for those who like a little more spice. Then guests can serve themselves.
BAKED BEEF BRISKET
Begin baking the brisket in the morning so it will be ready for your evening meal.
1 (5-lb.) beef brisket
1 pkg. ONION SEASONING MIX, page 35
2 tablespoons water
1 teaspoon salt
1/4 teaspoon pepper
10 small boiling onions, peeled
1/4 lb. small fresh mushrooms
Variation
To cook a 3- or 4-pound brisket, bake 30 minutes at 350F (175C), then 5 or 6 hours longer at 250F (120C).
Preheat oven to 350F (175C). Cut two 18” x 12” pieces of heavy-duty foil. Place on a large baking sheet with raised sides. Place brisket in center of foil. Sprinkle with ONION SEASONING MIX, water, salt and pepper. Place onions and mushrooms on top of meat. Bring 2 short ends of top piece of foil together over meat. Fold tight against meat; fold sides to make a tight seal. Repeat with second piece of foil, making a double covering of foil.
Bake 1 hour. Reduce heat to 250F (120C). Bake 9 hours longer or until tender when pierced with a fork. Unwrap meat. Remove onions, mushrooms and any meat juice and place in bowl. Slice meat, arranging slices on a platter. To serve, pour onion mixture over sliced brisket. Makes 18 to 20 servings.
ONION POT ROAST
Slow cooking allows flavor to develop.
1/2 teaspoon salt
Pinch of pepper
3 to 4 lb. beef arm roast or 7-blade pot roast
3 tablespoons all-purpose flour
3 tablespoons vegetable shortening
1 pkg. ONION SEASONING MIX, page 35
1 cup water
4 medium carrots, peeled, quartered
3 celery stalks, cut in sticks
3 medium potatoes, cut in half
1 bay leaf
Preheat oven to 325F (165C). Sprinkle salt and pepper over roast. Dredge in flour, turning to coat all sides. In a Dutch oven, melt shortening. Add roast, turning to brown all sides.
In a small bowl, combine ONION SEASONING MIX and water. Pour over roast. Add carrots, celery, potatoes and bay leaf; cover. Bake 3 hours or until meat is tender. On a platter, arrange cooked vegetables around roast. Serve immediately. Makes 6 to 8 servings.
For the best-tasting gravy, thicken the pan juices with cornstarch. Stir until smooth and thickened to desired consistency.
TASTY BEEF BIRDS
Serve with noodles, green beans and a salad.
1 cup dry breadcrumbs
1 oz. (1/4 cup) shredded Cheddar cheese
1/4 cup butter or margarine, melted
2 tablespoons chopped green onion
6 thin cubed steaks
3 tablespoons vegetable oil
1 cup BEEF GRAVY MIX, page 61
2 cups cold water
In a medium bowl, combine breadcrumbs, cheese, melted butter or margarine and green onions.
Arrange steaks on a flat surface. Spread evenly with breadcrumb mixture. Roll up jelly-roll fashion. Fasten with a wooden pick or skewer. Heat oil in a medium skillet. Add rolled steaks. Cook over medium heat until browned.
In a small saucepan, blend BEEF GRAVY MIX and water. Stir over medium heat with a wire whisk until smooth and slightly thickened. Pour gravy over steaks. Cover and simmer 25 to 30 minutes until steaks are tender. Makes 6 servings.
BREAD BASKET STEW
Believe it or not, the Bread Basket Bowls hold their shape when filled with stew.
Bread Basket Bowls, page 244
1 pkg. FIVE-WAY BEEF MIX made with cubed beef, page 40, thawed
2 (8-oz.) cans tomato sauce
1 (17-oz.) can whole-kernel corn, undrained
2 cups sliced fresh mushrooms or 1 (8-oz.) can mushroom pieces, drained
1 tablespoon Worcestershire sauce
1 bay leaf, if desired
Prepare Bread Basket Bowls; set aside. In a medium saucepan, combine FIVE-WAY BEEF MIX, tomato sauce, corn, mushrooms, Worcestershire sauce and bay leaf, if desired. Bring to a boil over medium-high heat. Cover and simmer over
