milk
1 (4-oz.) can diced roasted green chiles
12 corn tortillas
12 oz. (3 cups) shredded Cheddar cheese
1 (2.25-oz.) can sliced olives
In a large skillet over medium heat, place ALL-PURPOSE GROUND-MEAT MIX, Creamy Mushroom Sauce or cream of mushroom soup, enchilada sauce, milk and green chiles. Stir occasionally until heated through.
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Heat tortillas in microwave oven until softened. Place about 1/4 cup cheese and 1 teaspoon sliced olives in center of each tortilla. Roll and place, seam side down, on top of heated meat mixture. Cover and reduce heat. Simmer about 3 minutes until cheese melts. Spoon onto serving plates. Makes 6 servings.
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Stove-top enchiladas! Emily loves these because she can eat the rolled enchiladas and leave the meat for others who enjoy a heartier meal.
NO-FUSS SWISS-STEAK STEW
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Slow simmering tenderizes the meat and blends the flavors. Put everything but the noodles in a Dutch oven.
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2 lb. lean beef, cut in 1-inch cubes
3 tablespoons all-purpose flour
1 (4-oz.) can diced or chopped green chiles
1 pkg. ONION SEASONING MIX, page 35
1/2 lb. fresh mushrooms or 1 (8-oz.) can mushrooms, drained
1 (28-oz.) can tomatoes, crushed
2 cups water
3 cups hot cooked noodles, buttered
Dredge beef cubes in flour; place in Dutch oven. Add green chiles, ONION SEASONING MIX, mushrooms, tomatoes and water. Stir to blend. Cover; place in cold oven.
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Turn oven to 300F (150C). Bake 3 to 4 hours until tender. After 2 hours, add more water if needed to keep mixture moist. Serve immediately over hot buttered noodles. Makes 6 to 8 servings.
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If you have a vegetarian in the family, omit beef and flour. Reduce water to 1 cup. Bake at 350F (175C) about 30 minutes.
VEGETABLE-CHEESE CASSEROLE
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Hot biscuits are the perfect accompaniment to this colorful meal.
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2 tablespoons butter or margarine
1 cup dry bread crumbs
1 pkg. FIVE-WAY BEEF MIX made with ground beef, page 40, thawed
4 oz. (1 cup) shredded Cheddar cheese or Monterey Jack cheese
1-1/2 cups Celery Sauce, page 101, or 1 (10.75-oz.) can condensed cream of celery soup
Preheat oven to 350F (175C). Butter a 2-1/2-quart casserole dish. In a small skillet, melt butter or margarine over medium-low heat. Stir in bread crumbs. Cook and stir until crumbs are crisp and golden brown. In buttered casserole dish, combine FIVE-WAY BEEF MIX, cheese and Celery Sauce or soup. Top with browned crumbs. Bake 30 minutes. Makes 4 to 6 servings.
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Monterey Jack cheese is a good substitute for Cheddar. Plain nonfat yogurt makes a good substitute for sour cream.
ENCHILADA CASSEROLE
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A simple introduction to Mexican cookery.
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1 (6-oz.) pkg. corn chips
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
1-1/2 cups PINTO BEAN MIX, page 49, or 1 (15-oz.) can chili with beans
1 (10-oz.) can enchilada sauce
1 (8-oz.) can tomato sauce
1 cup dairy sour cream
2 oz. (1/2 cup) shredded Cheddar cheese
Preheat oven to 375F (190C). Lightly butter a 2-quart casserole. Crush 1/2 cup of the corn chips and reserve for top. In a medium bowl, combine remaining corn chips, ALL-PURPOSE GROUND-MEAT MIX, PINTO BEAN MIX or chili, enchilada sauce and tomato sauce. Pour into prepared casserole. Bake about 20 minutes, until heated through.
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Remove from oven. Spread sour cream on top. Sprinkle with shredded cheese and reserved crushed corn chips. Bake 5 more minutes until cheese is melted. Makes 6 servings.
COUNTRY CASSEROLE
Â
Instead of flat noodles, introduce variety by using mostaccioli, rotini spirals or wheels.
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2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
1 tablespoon sugar
1/2 teaspoon garlic salt
2 (8-oz.) cans tomato sauce
2 to 3 tablespoons water, if needed
1 (3-oz.) pkg. cream cheese, softened
1/4 to 1/2 cup milk
1 cup dairy sour cream
6 green onions, finely sliced
1 (8-oz.) pkg. noodles, cooked, drained
8 oz. (2 cups) shredded Cheddar cheese
Preheat oven to 350F (175C). Lightly butter a 2-quart
1 (4-oz.) can diced roasted green chiles
12 corn tortillas
12 oz. (3 cups) shredded Cheddar cheese
1 (2.25-oz.) can sliced olives
In a large skillet over medium heat, place ALL-PURPOSE GROUND-MEAT MIX, Creamy Mushroom Sauce or cream of mushroom soup, enchilada sauce, milk and green chiles. Stir occasionally until heated through.
Â
Heat tortillas in microwave oven until softened. Place about 1/4 cup cheese and 1 teaspoon sliced olives in center of each tortilla. Roll and place, seam side down, on top of heated meat mixture. Cover and reduce heat. Simmer about 3 minutes until cheese melts. Spoon onto serving plates. Makes 6 servings.
Â
Stove-top enchiladas! Emily loves these because she can eat the rolled enchiladas and leave the meat for others who enjoy a heartier meal.
NO-FUSS SWISS-STEAK STEW
Â
Slow simmering tenderizes the meat and blends the flavors. Put everything but the noodles in a Dutch oven.
Â
2 lb. lean beef, cut in 1-inch cubes
3 tablespoons all-purpose flour
1 (4-oz.) can diced or chopped green chiles
1 pkg. ONION SEASONING MIX, page 35
1/2 lb. fresh mushrooms or 1 (8-oz.) can mushrooms, drained
1 (28-oz.) can tomatoes, crushed
2 cups water
3 cups hot cooked noodles, buttered
Dredge beef cubes in flour; place in Dutch oven. Add green chiles, ONION SEASONING MIX, mushrooms, tomatoes and water. Stir to blend. Cover; place in cold oven.
Â
Turn oven to 300F (150C). Bake 3 to 4 hours until tender. After 2 hours, add more water if needed to keep mixture moist. Serve immediately over hot buttered noodles. Makes 6 to 8 servings.
Â
If you have a vegetarian in the family, omit beef and flour. Reduce water to 1 cup. Bake at 350F (175C) about 30 minutes.
VEGETABLE-CHEESE CASSEROLE
Â
Hot biscuits are the perfect accompaniment to this colorful meal.
Â
2 tablespoons butter or margarine
1 cup dry bread crumbs
1 pkg. FIVE-WAY BEEF MIX made with ground beef, page 40, thawed
4 oz. (1 cup) shredded Cheddar cheese or Monterey Jack cheese
1-1/2 cups Celery Sauce, page 101, or 1 (10.75-oz.) can condensed cream of celery soup
Preheat oven to 350F (175C). Butter a 2-1/2-quart casserole dish. In a small skillet, melt butter or margarine over medium-low heat. Stir in bread crumbs. Cook and stir until crumbs are crisp and golden brown. In buttered casserole dish, combine FIVE-WAY BEEF MIX, cheese and Celery Sauce or soup. Top with browned crumbs. Bake 30 minutes. Makes 4 to 6 servings.
Â
Monterey Jack cheese is a good substitute for Cheddar. Plain nonfat yogurt makes a good substitute for sour cream.
ENCHILADA CASSEROLE
Â
A simple introduction to Mexican cookery.
Â
1 (6-oz.) pkg. corn chips
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
1-1/2 cups PINTO BEAN MIX, page 49, or 1 (15-oz.) can chili with beans
1 (10-oz.) can enchilada sauce
1 (8-oz.) can tomato sauce
1 cup dairy sour cream
2 oz. (1/2 cup) shredded Cheddar cheese
Preheat oven to 375F (190C). Lightly butter a 2-quart casserole. Crush 1/2 cup of the corn chips and reserve for top. In a medium bowl, combine remaining corn chips, ALL-PURPOSE GROUND-MEAT MIX, PINTO BEAN MIX or chili, enchilada sauce and tomato sauce. Pour into prepared casserole. Bake about 20 minutes, until heated through.
Â
Remove from oven. Spread sour cream on top. Sprinkle with shredded cheese and reserved crushed corn chips. Bake 5 more minutes until cheese is melted. Makes 6 servings.
COUNTRY CASSEROLE
Â
Instead of flat noodles, introduce variety by using mostaccioli, rotini spirals or wheels.
Â
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
1 tablespoon sugar
1/2 teaspoon garlic salt
2 (8-oz.) cans tomato sauce
2 to 3 tablespoons water, if needed
1 (3-oz.) pkg. cream cheese, softened
1/4 to 1/2 cup milk
1 cup dairy sour cream
6 green onions, finely sliced
1 (8-oz.) pkg. noodles, cooked, drained
8 oz. (2 cups) shredded Cheddar cheese
Preheat oven to 350F (175C). Lightly butter a 2-quart
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