casserole dish; set aside. In a medium saucepan, combine ALL-PURPOSE GROUND-MEAT MIX, sugar, garlic salt and tomato sauce. Simmer over medum heat about 10 minutes. Add water if needed to keep mixture moist.
Â
In a small bowl, combine cream cheese, 1/4 cup milk and sour cream, stirring until smooth. Stir in additional milk if needed to make a medium-thick sauce. Stir in green onions.
Â
In prepared casserole dish, layer 1/2 of noodles, 1/2 of meat mixture and 1/2 of sour cream mixture. Repeat layers. Top with shredded cheese. Bake 30 minutes until heated through and cheese melts. Makes 6 to 8 servings.
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Sometimes we add a 10-oz. pkg. of frozen peas to the cooked noodles before layering. Sprinkle top with 1/4 cup chopped walnuts. Bake as directed.
DINNER IN A PUMPKIN
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For a Halloween treat, paint a face on the pumpkin with acrylic paints before it is baked.
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1 medium pumpkin
4 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
1/4 cup soy sauce
2 tablespoons brown sugar, firmly packed
4 oz. fresh mushrooms, sliced, or 1 (4-oz.) can sliced mushrooms, drained
1-1/2 cups CHICKEN GRAVY MIX, page 39, or 1 (10.75-oz.) can condensed cream of chicken soup
2 cups hot cooked rice
Preheat oven to 375F (190C). Lightly grease a 10-inch circle in center of a baking sheet; set aside. Place pumpkin on a firm surface. Using a sharp knife, cut out stem end and about 3 inches around stem. Cut on a diagonal by slanting knife from outer edge of pumpkin in toward center. Reserve top. Remove seeds and pulp; discard.
Â
In a medium bowl, combine ALL-PURPOSE GROUND-MEAT MIX, soy sauce, brown sugar, mushrooms, CHICKEN GRAVY MIX or soup and rice. Spoon mixture into pumpkin. Replace top. Place pumpkin on greased baking sheet. Bake about 1 hour in preheated oven until pumpkin is tender. Serve cooked pumpkin along with meat filling. Makes 6 to 8 servings.
HURRY-UP CURRY
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Curry is an East Indian blend of spices, ranging from mild to extremely hot in flavor.
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2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, or 2 cups CUBED PORK MIX, page 47, thawed
1/3 cup ketchup
3/4 cup water
1 cup sliced fresh mushrooms
1 teaspoon curry powder
2 teaspoons steak sauce
2 teaspoons Worcestershire sauce
4 cups hot cooked rice
3/4 cup chutney
1/2 cup chopped peanuts
Â
In a large skillet, combine ALL-PURPOSE GROUND-MEAT MIX or CUBED PORK MIX, ketchup, water, mushrooms, curry powder, steak sauce and Worcestershire sauce. Stirring occasionally, cook over medium heat until heated through, about 10 minutes. Serve curry mixture over hot cooked rice. Top with a spoonful of chutney and a sprinkle of peanuts. Makes 4 to 6 servings.
TERIYAKI BEEF & VEGETABLES
Â
A Japanese dish embellished with a delicious sauce.
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1 lb. top sirloin
4 medium carrots
3 medium zucchini
About 1/4 cup vegetable oil
2 tablespoons brown sugar
1-1/2 cups ORIENTAL STIR-FRY MIX, page 65
4 cups hot cooked rice
5 green onions, thinly sliced, for garnish
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On a cutting board, cut meat, carrots and zucchini in thin diagonal slices. Place 3 to 5 paper towels in a medium bowl; set aside. Heat 2 tablespoons oil in a large skillet or wok. Add meat slices; stir-fry over medium heat until meat is no longer red, 3 to 4 minutes.
Â
Use a slotted spoon to remove cooked meat to prepared bowl. Cover; keep warm. Add remaining oil to skillet or wok. Add carrot slices. Cook and stir 2 to 3 minutes. Add zucchini slices. Cook and stir 2 to 3 minutes longer.
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Stir in cooked meat, brown sugar and ORIENTAL STIR-FRY MIX. Cook and stir until mixture thickens slightly. Serve over hot rice. Garnish with sliced green onions. Makes 4 to 6 servings.
Â
Partially freeze meat to make slicing much easier.
MEAT & POTATO PIE
Â
Try this family favorite topped with fresh-tomato salsa.
Â
Double Freezer Pie Crust, unbaked, page 309
1 lb. lean ground beef
1/2 cup milk
1 pkg. ONION SEASONING MIX, page 35
1/8 teaspoon pepper
4 cups grated
Â
In a small bowl, combine cream cheese, 1/4 cup milk and sour cream, stirring until smooth. Stir in additional milk if needed to make a medium-thick sauce. Stir in green onions.
Â
In prepared casserole dish, layer 1/2 of noodles, 1/2 of meat mixture and 1/2 of sour cream mixture. Repeat layers. Top with shredded cheese. Bake 30 minutes until heated through and cheese melts. Makes 6 to 8 servings.
Â
Sometimes we add a 10-oz. pkg. of frozen peas to the cooked noodles before layering. Sprinkle top with 1/4 cup chopped walnuts. Bake as directed.
DINNER IN A PUMPKIN
Â
For a Halloween treat, paint a face on the pumpkin with acrylic paints before it is baked.
Â
1 medium pumpkin
4 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
1/4 cup soy sauce
2 tablespoons brown sugar, firmly packed
4 oz. fresh mushrooms, sliced, or 1 (4-oz.) can sliced mushrooms, drained
1-1/2 cups CHICKEN GRAVY MIX, page 39, or 1 (10.75-oz.) can condensed cream of chicken soup
2 cups hot cooked rice
Preheat oven to 375F (190C). Lightly grease a 10-inch circle in center of a baking sheet; set aside. Place pumpkin on a firm surface. Using a sharp knife, cut out stem end and about 3 inches around stem. Cut on a diagonal by slanting knife from outer edge of pumpkin in toward center. Reserve top. Remove seeds and pulp; discard.
Â
In a medium bowl, combine ALL-PURPOSE GROUND-MEAT MIX, soy sauce, brown sugar, mushrooms, CHICKEN GRAVY MIX or soup and rice. Spoon mixture into pumpkin. Replace top. Place pumpkin on greased baking sheet. Bake about 1 hour in preheated oven until pumpkin is tender. Serve cooked pumpkin along with meat filling. Makes 6 to 8 servings.
HURRY-UP CURRY
Â
Curry is an East Indian blend of spices, ranging from mild to extremely hot in flavor.
Â
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, or 2 cups CUBED PORK MIX, page 47, thawed
1/3 cup ketchup
3/4 cup water
1 cup sliced fresh mushrooms
1 teaspoon curry powder
2 teaspoons steak sauce
2 teaspoons Worcestershire sauce
4 cups hot cooked rice
3/4 cup chutney
1/2 cup chopped peanuts
Â
In a large skillet, combine ALL-PURPOSE GROUND-MEAT MIX or CUBED PORK MIX, ketchup, water, mushrooms, curry powder, steak sauce and Worcestershire sauce. Stirring occasionally, cook over medium heat until heated through, about 10 minutes. Serve curry mixture over hot cooked rice. Top with a spoonful of chutney and a sprinkle of peanuts. Makes 4 to 6 servings.
TERIYAKI BEEF & VEGETABLES
Â
A Japanese dish embellished with a delicious sauce.
Â
1 lb. top sirloin
4 medium carrots
3 medium zucchini
About 1/4 cup vegetable oil
2 tablespoons brown sugar
1-1/2 cups ORIENTAL STIR-FRY MIX, page 65
4 cups hot cooked rice
5 green onions, thinly sliced, for garnish
Â
On a cutting board, cut meat, carrots and zucchini in thin diagonal slices. Place 3 to 5 paper towels in a medium bowl; set aside. Heat 2 tablespoons oil in a large skillet or wok. Add meat slices; stir-fry over medium heat until meat is no longer red, 3 to 4 minutes.
Â
Use a slotted spoon to remove cooked meat to prepared bowl. Cover; keep warm. Add remaining oil to skillet or wok. Add carrot slices. Cook and stir 2 to 3 minutes. Add zucchini slices. Cook and stir 2 to 3 minutes longer.
Â
Stir in cooked meat, brown sugar and ORIENTAL STIR-FRY MIX. Cook and stir until mixture thickens slightly. Serve over hot rice. Garnish with sliced green onions. Makes 4 to 6 servings.
Â
Partially freeze meat to make slicing much easier.
MEAT & POTATO PIE
Â
Try this family favorite topped with fresh-tomato salsa.
Â
Double Freezer Pie Crust, unbaked, page 309
1 lb. lean ground beef
1/2 cup milk
1 pkg. ONION SEASONING MIX, page 35
1/8 teaspoon pepper
4 cups grated
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