Make-A-Mix by Karine Eliason Page B

cooked potatoes or 1 (12-oz.) pkg. hash brown potatoes, thawed
    Prepare bottom crust in a 9-inch pie plate; set aside. Preheat oven to 350F (175C). In a medium bowl, combine ground beef, milk, ONION SEASONING MIX and pepper. Press into pastrylined pie plate. Top with potatoes. Cover with top crust. Trim and flute edges. Cut slits in top crust to let steam escape. Bake 1 hour until crust is golden brown. Makes 6 servings.

MEXICAN HAYSTACK
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    Baked tortilla strips are amazingly crisp and so much better for you than fried.
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    8 (8-inch) flour tortillas
    2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, OR CHICKEN MIX, page 39, thawed
    1/2 teaspoon ground cumin
    Shredded lettuce
    4 cups PINTO BEAN MIX, page 49, thawed, or 2 (16-oz.) cans kidney beans, drained
    3 medium tomatoes, diced
    1 cup Guacamole, page 174, or 2 avocados, diced
    8 oz. (2 cups) shredded Longhorn cheese
    1/2 cup chopped green onion
    1 cup dairy sour cream
    1 (7-oz.) can green-chile salsa
    Preheat oven to 375F (190C). Lightly spray baking sheet with vegetable cooking spray. Cut flour tortillas into 1/4-inch strips; place on prepared baking sheet. Lightly spray tortilla strips. Bake 5 to 8 minutes, until strips are lightly browned. Carefully remove from oven and cool.
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    In a skillet heat ALL-PURPOSE GROUND-MEAT MIX or CHICKEN MIX. Add cumin and simmer until heated through, about 10 minutes. On individual serving plates layer all ingredients. First stack tortilla strips and meat mixture. Then layer shredded lettuce, beans, tomatoes, Guacamole or avocados, cheese, onion, sour cream and salsa as desired. Makes 6 servings.
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    Our Hawaiian Haystack has been a favorite for years. We adapted the idea and took it South of the Border.

ORIENTAL-STYLE SKILLET DINNER
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    This one-pan meal is quick, with minimum clean-up. For added texture, serve with Chinese-style noodles.
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    2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
    3-1/2 cups water
    2-1/4 cups instant rice
    1/4 cup soy sauce
    1/2 cup chopped canned bamboo shoots or water chestnuts
    1 teaspoon grated fresh ginger Salt to taste
    In a skillet, combine ALL-PURPOSE GROUND-MEAT MIX, water, rice, soy sauce, bamboo shoots or water chestnuts, and ginger.
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    Stirring occasionally, cook over medium heat until water is absorbed and rice is tender. Add salt to taste. Makes 4 to 6 servings.

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    Three-Layer Casserole

THREE-LAYER CASSEROLE
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    A hearty trio of flavors and colors, here’s dinner for any family.
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    2 cups MEAT SAUCE MIX, page 45
    1 (10-oz.) pkg. frozen green beans or 1 (16-oz.) can French-cut green beans, drained
    2 cups mashed potatoes
    4 oz. (1 cup) shredded mozzarella or Cheddar cheese
    Preheat oven to 350F (175C). Lightly butter a 1-1/2-quart casserole. Layer casserole with MEAT SAUCE MIX, green beans and mashed potatoes. Sprinkle shredded cheese on top. Bake 25 to 30 minutes, until bubbly. Makes 4 servings.
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    If possible serve this in a clear-glass casserole and show off the distinctive three layers.

WINTRY-DAY CHILI
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    A favorite to take on camping trips or “snow picnics.”
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    1 lb. lean ground beef
    1 medium green bell pepper, chopped
    1 (14.5-oz.) can tomatoes, crushed
    1 (8-oz.) can tomato sauce
    4 teaspoons chili powder
    1 teaspoon ground cumin
    2 teaspoons steak sauce
    1 teaspoon Worcestershire sauce
    1 teaspoon dried oregano leaves, crushed
    1 teaspoon seasoning salt
    4 cups PINTO BEAN MIX, page 49, thawed
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    In a large pot or Dutch oven, brown ground beef. Drain. Add green pepper, tomatoes with juice, tomato sauce, chili powder, cumin, steak sauce, Worcestershire sauce, oregano leaves, seasoning salt and PINTO BEAN MIX. Stir to combine thoroughly. Simmer over low heat to blend flavors, about 30 to 45 minutes. Makes 6 servings.

DEEP-DISH POT PIE
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    A hearty one-dish meal hides under a tender crust.
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    1 pkg. FIVE-WAY BEEF MIX made with ground beef, page 40, thawed
    Single Freezer Pie Crust, unbaked, page 309
    1 egg
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