Read Make-A-Mix for Free Online

cook over low heat 2 hours longer or until pork is tender.
    Â 
    Remove from heat. Cool. Ladle mixture into five 2-cup freezer containers with tight-fitting lids, leaving 1/2-inch space at top of each. Attach lids. Label with date and contents. Store in freezer. Use within 6 months. Makes 5 packages or 10 cups CUBED PORK MIX.

    Â 
    Spoon into five 2-cup containers, leaving 1/2-inch space at top. Label and store in freezer.

NAVY BEAN MIX
    Â 
    This mix is a great meal by itself or you can add a ham bone or diced ham for a heartier flavor.
    Â 
    2 lb. (4-1/2 cups) dried navy or small white beans
    Soaking water
    10 cups water
    1 large onion, diced
    2 tablespoons butter, optional
    1 tablespoon salt
    1/2 teaspoon pepper
    Â 
    NAVY BEAN MIX makes:
    Molasses-Baked Beans, page 116
    Â 
    Pasta e Fagioli, page 97
    Â 
    White Chili, page 166
    Â 
    Wash and sort beans. In a large pot or Dutch oven, combine beans and enough water to cover. Bring to a boil. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour.
    Â 
    Drain and discard soaking water from beans. Rinse beans and return to cooking pot. Add 10 cups water, onion, butter, if desired, salt and pepper. Bring to a boil. Reduce heat and simmer about 2 hours until beans are tender. Set aside and cool.
    Â 
    Ladle into 3- or 4-cup freezer containers with tight-fitting lids. Leave 1/2-inch space at top of each. Cut through mixture with a knife several times to remove air pockets. Label with date and contents. Store in freezer. Use within 6 months. Makes about 12 cups NAVY BEAN MIX.

PINTO BEAN MIX
    Â 
    Bean mixes in your freezer put you minutes away from delicious, lowfat meals.
    Â 
    6 cups dried pinto beans (about 3 lb.)
    Soaking water
    10 cups water
    3 large onions, chopped
    2 garlic cloves, minced or 1 teaspoon garlic powder
    2 tablespoons butter, optional
    2 tablespoons salt
    1/2 teaspoon pepper
    Â 
    PINTO BEAN MIX makes: Wintry-Day Chili, page 146
    Â 
    South of the Border Vegetarian Bake, page 192
    Â 
    Whole-Bean Veggie Burros, page 198
    Â 
    Fat-free Refried Beans, page 119
    Â 
    Chalupa, page 171
    Â 
    Enchilada Casserole, page 136
    Â 
    Mexican Haystack, page 142
    Â 
    Wash and sort beans. In a large pot or Dutch oven, combine beans and enough water to cover. Bring to a boil. Boil 2 minutes. Remove from heat; cover and let stand 1 hour.
    Â 
    Drain and discard soaking water from beans. Rinse beans and return to cooking pot. Add 10 cups water, onions, garlic, butter, if desired, salt and pepper. Bring to a boil. Reduce heat and simmer about 2 hours until beans are tender. Cool.
    Â 
    Ladle into 3- or 4-cup freezer containers with tight-fitting lids. Leave 1/2-inch space at top of each. Cut through mixture with a knife several times to remove air pockets. Label with date and contents. Store in freezer. Use within 6 months. Makes about 14 cups PINTO BEAN MIX.

CREAM-CHEESE PASTRY MIX
    Â 
    Thaw dough completely before you roll it out. Thaw overnight in the refrigerator or in a few hours on the countertop.
    Â 
    4 (3-oz.) pkgs. cream cheese, softened
    1 lb. butter or margarine, softened
    5 cups all-purpose flour
    Â 
    CREAM-CHEESE PASTRY MIX makes:
    Cream-Cheese Pastry, page 308
    Â 
    Almond Kringle, page 211
    Â 
    Chess Tarts, page 303
    Â 
    Mini Fruit Tarts, page 307
    Â 
    Lime Tarts Supreme, page 304
    Â 
    Pecan Tarts, page 305
    Â 
    Cut eight 12-inch squares of plastic wrap and heavy-duty foil; set aside. In a bowl, beat cream cheese and butter or margarine until blended. Add flour all at once. Knead in flour until evenly distributed. Shape into a large ball. Divide into 8 smaller balls. Slightly flatten each ball. Wrap each flattened ball in a piece of plastic wrap. Place 1 wrapped ball on each piece of foil. Fold foil tightly against dough, making an airtight seal.
    Â 
    Label each package with date and contents. Store in freezer. Use within 6 months. Makes 8 packages CREAM-CHEESE PASTRY MIX, enough for 8 single-crust pies, 4