Make-A-Mix by Karine Eliason Read Free Book Online Page B

teaspoon ground pepper
    1/2 cup butter or margarine
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    CHICKEN GRAVY MIX makes:
    Chicken Breasts en Croûte, page 150
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    Chicken in Mushroom Sauce, page 167
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    Turkey Dinner Pie, page 165
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    Chicken & Ham Foldovers, page 156
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    Zucchini Casserole, page 120
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    CHICKEN GRAVY
    1 cup cold water
    1/2 cup CHICKEN GRAVY MIX, above
    Combine milk powder, flour, bouillon granules, sage, thyme and pepper. Stir with a wire whisk until blended. Use a pastry blender or 2 knives to cut in butter or margarine until evenly distributed. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents. Store in refrigerator. Use within 4 to 6 weeks. Makes about 2-2/3 cups
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    CHICKEN GRAVY MIX.
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    Potatoes au Gratin, page 118
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    Dinner in a Pumpkin, page 138
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    Chicken Continental, page 153
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    Hawaiian Haystack, page 158
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    Mexican Chicken Bake, page 168
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    CHICKEN GRAVY
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    Pour water into a saucepan. Use a whisk to stir CHICKEN GRAVY MIX into water. Stir constantly over medium heat until gravy is smooth and slightly thickened, 2 to 3 minutes. Makes about 1 cup.

WHITE SAUCE MIX
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    White Sauce makes meats and vegetables into meals fit for a king. Make it even easier with this mix in your refrigerator.
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    2 cups instant nonfat dry milk, or 1-1/2 cups regular nonfat dry milk
    1 cup all-purpose flour
    2 teaspoons salt
    I cup butter or margarine
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    WHITE SAUCE MlX makes:
    Basic White Sauce, page 101
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    Cream-of-Chicken Soup, page 100
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    Eastern Corn Chowder, page 95
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    Hearty New England Clam Chowder, page 98
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    Potatoes Au Gratin, page 118
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    Broccoli Cheese Soup in Bread Bowls, page 99
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    Broccoli & Ham Rolls, page 199
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    Sunday Chicken, page 162
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    Swedish Meatballs, page 196
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    Combine dry milk, flour and salt. Mix well. With a pastry blender, cut in butter or margarine until mixture resembles fine crumbs. Put in a large airtight container. Label with date and contents. Store in refrigerator. Use within 2 months. Makes 1 quart WHITE SAUCE MIX.

CHOCOLATE SYRUP MIX
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    For a quick treat, stir 2 tablespoons Chocolate Syrup Mix into a glass of cold milk.
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    1-1/3 cups unsweetened cocoa powder
    2-1/4 cups granulated sugar
    1/4 teaspoon salt, if desired
    1-1/3 cups boiling water
    1-1/2 teaspoons vanilla extract
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    CHOCOLATE SYRUP MIX makes:
    Quick Fudge Sauce, page 322
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    In a heavy saucepan, combine cocoa powder, sugar and salt, if desired. Gradually stir in boiling water. Stir frequently over medium heat until smooth and slightly thickened, about 10 minutes. Remove from heat. Stir in vanilla.
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    Pour mixture into a 3-cup container with a tight-fitting lid. Label with date and contents. Store in refrigerator. Use within 10 to 12 weeks. Makes about 2-2/3 cups CHOCOLATE SYRUP MIX.

ORIENTAL STIR-FRY MIX
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    Peel fresh ginger before using, and shred in a fine-hole grater. Store ginger in freezer in plastic bags.
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    6 tablespoons cornstarch
    3/4 teaspoon garlic powder
    2-1/4 teaspoons instant beef boullion granules
    3/4 teaspoon onion powder
    6 tablespoons wine vinegar
    6 tablespoons water
    1-1/2 teaspoons grated fresh ginger
    3/4 cup soy sauce
    3/4 cup dark corn syrup
    2-2/3 cups water
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    ORIENTAL STIR-FRY MIX makes:
    Teriyaki Beef & Vegetables, page 140
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    Shrimp & Vegetable Stir-Fry, page 195
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    Stir-Fry Cashew Chicken, page 161
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    Combine cornstarch, garlic powder, bouillon granules and onion powder. Use a whisk to stir in vinegar, 6 tablespoons water and ginger until cornstarch is dissolved. Stir in soy sauce, corn syrup and 2-2/3 cups water.
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    Pour into a 5-cup container with a tight-fitting lid. Label with date and contents. Store in refrigerator. Use within 4 weeks. Stir well before using. Makes about 5 cups ORIENTAL STIR-FRY MIX.

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    Use small side of grater to grate