Chicken Master Mix for the freezer & recipes for its use . . .

In 2008 I compiled recipes for a make-ahead freezer class and cookbook that was used in a "Dine and Learn" cooking class for the Abilene Parents as Teachers participants. It was based on the idea of preparing two master mixes (one ground beef based, the other chicken) that were made in class and then could be used in any number of easy-to-fix recipes. (In the class we tested each of the easy-fix recipes so that participants could decide which ones the liked best.) A friend just asked about freezer meals and it reminded me of these recipe so here's the Chicken Master Mix and the recipes for how it can be used. Click on Ground Beef Master Mix to access those recipes. 

Chicken Mix

Yield:  Makes about 6 pints (12 cups)

Use the original preparation method outlined below or the crock pot method, depending on your preference.

 

11 pounds chicken breasts

3 tablespoon parsley flakes

4 carrots, peeled & chopped (optional)

4 teaspoons salt

12 teaspoon pepper

2 tablespoons dried basil, crushed (optinal)

 

Original Preparation Method: Combine all ingredients in a large kettle or Dutch oven with 4 quarts cold water.  Cover and cook over high heat until water boils.  Simmer until meat is tender, about 1 1/2 hours.  Remove from heat.  Strain broth and refrigerate until fat can be skimmed.  Cool chicken, then remove (discard bones and skin as needed), and cut into bite-sized chunks.  Put chicken into six 1-pint (2 cup) freezer containers, leaving 1/2” space at top.  Pour skimmed chicken broth into six more 1-pint containers with 1/2” space at top.  Seal and label containers with contents and date.  Freeze. Use within 3 months.  This method also yields about 6 pints of chicken broth along with the chicken.

Recipe adapted from “Make-A-Mix Cookery” by Karine Elaison, Nevada Aharward, & Madeline Westover (HP Books, 1978).

 

Crock Pot Preparation Method:  Wrap 2 or 3 chicken breasts in a foil packet; divide seasonings among packets.  Stack several packets alternately in the crock pot and add about 1 cup of water. Set on low for the day or on high for about 4 hours.”  Follow instructions above for freezing cooked chicken.

These crock pot cooking instructions appeared in a Reflector Chronicle interview with Joan Taylor in October 2007.

 

Possible Uses for Chicken Mix :  Thaw prepared chicken and add to a sauce for pasta, make into chicken salad, use in a casserole, or in the recipes that follow.

 

 

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Chicken Burgers

Yield:  8 burgers

From “Make-A-Mix Cookery” by Karine Elaison, Nevada

Aharward, & Madeline Westover (HP Books, 1978).

Ingredients

2 cups Chicken Mix, thawed

1 cup barbecue sauce

8 hamburger buns

 

Combine Chicken Mix and barbecue sauce in a medium

saucepan.  Cook over medium heat about 10 minutes,

until heated through.  Serve over hamburger buns.

 

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Chicken Casserole

Yield: 6 serving

 

Ingredients

1/3 cup Casserole Sauce Mix (powdered) *

1 1/4 cups water

2 cups Chicken Mix, thawed

1 (10 oz.) package frozen vegetables (peas, carrot & peas blend,

broccoli, etc.)

1 cup grated cheddar or American cheese

 

Preheat oven to 350°.

Combine 1/3 cup Casserole Sauce Mix with water in saucepan.  
Cook and stir until thickened.  Butter or spray a 9”x13” baking

dish and layer with Chicken Mix, frozen vegetables, and grated

cheese.  Bake in preheated oven for 30 minutes.

Serve over cooked rice (see Chicken-Flavored Rice recipe) or

cooked spaghetti.

 

*1 (10 3/4 oz.) undiluted can cream of chicken (or other

flavored soup) can be used in place of the Casserole Sauce Mix; omit 1 1/4 cups water and add soup and chicken directly to the casserole dish (thin with a little water only if needed).

 

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Chicken Enchiladas

Yield: 12 enchiladas

 

Ingredients

2/3 cup Casserole Sauce Mix (powdered) *

2 1/2 cups water

2 cups Chicken Mix, thawed

1 cup sour cream

8 oz. shredded cheese, American or cheddar

12 flour tortillas

 

Preheat oven to 350°.  Butter or spray 9” x 13” baking dish.

Combine 2/3 cup Casserole Sauce Mix with water in saucepan.  
Cook and stir until thickened then add the sour cream & half the cheese. Remove about 1/3 of this mixture to a bowl; add the Chicken Mix to the remaining 2/3 of the mixture. Divide the creamy chicken mixture among tortillas; roll up each and place in prepared baking dish.  Spread the reserved sour cream-cheese mixture over the tortillas.  Top with remaining cheese.  Cover with foil and bake in preheated oven for 45 minutes or until hot and bubbly.

 

*1 (10 3/4 oz.) undiluted can cream of chicken (or other

flavored soup) can be used in place of the Casserole Sauce Mix; omit 1 1/4 cups water and add soup and chicken directly to the casserole dish (thin with a little water only if needed).

 

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Huntington Chicken

Yield:  6 to 8 servings

This recipe is the one used by the USD 435 cooks; it has been adapted

 to use the prepared Chicken Mix.

 

Ingredients

2 cups chicken broth (homemade, canned or use

bouillon cubes or granules to make broth)

4 tablespoons (1/4 cup) all-purpose flour

2 cups Chicken Mix

1 cup (before cooking) shell macaroni  -- cook in

salted water according to package directions

1/4 pound cheese, shredded  (about 1 1/4 cups)

-- use American or other cheese of your preference

2 cups bread crumbs (process bread slices in the food

processor to make bread crumbs)

1 tablespoons butter or margarine

 

Preheat oven to 325°.  Grease or spray a 9” x 9” baking dish.

Place flour in a saucepan; gradually add chicken broth and whisk to thicken as mixture is cooked over low heat. In a large bowl, combine and mix:  Chicken Mix & macaroni, cheese & thickened broth.  Put in prepared pan.  In a skillet brown bread crumbs in melted butter; spread on top of chicken mixture.  Bake in preheated oven for about 30 minutes until hot and bubbly.

 

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Broccoli & Chicken Crock Pot Soup

Yield:  6 to 8 servings 

Ingredients

1/4 cup (1/2 stick) butter or margarine

3 celery ribs, minced2 tablespoons minced onion

1/4 cup all-purpose flour

2 cups chicken broth

2 cups Chicken Mix

10 oz. box of frozen broccoli or use mixed vegetables

Milk  -- about 1 cup  (or use more milk & less chicken broth)

Velveeta® cheese, cubed – 1 1/2 to 2 cups or to taste

 

Melt butter in large pot on medium heat.  Add minced celery and onions and sauté.  Stir in flour and cook several minutes.  Add chicken broth and cook until slightly thickened.

At this point, mixture may be added to a crock pot along with Chicken Mix and remaining ingredients; set on low and cook at least 3 hours.

Or, to continue on range top:  Add remaining ingredients and simmer for at least 15 to 20 minutes or longer.

 

Ground Beef Freezer Master Mix & recipes for it's use . . .

 In 2008 I compiled recipes for a  make-ahead freezer class and cookbook that was used in a "Dine and Learn" cooking class for the Abilene Parents as Teachers participants. It was based on the idea of preparing two master mixes (one ground beef based, the other chicken) that were made in class and then could be used in any number of easy-to-fix recipes. (In the class we tested each of the easy-fix recipes so that participants could decide which ones the liked best.) A friend just asked about freezer meals and it reminded me of these recipe so here's the Ground Beef Master Mix and the recipes for how it can be used. Chick on Chicken Mix for that master mix and accompanying recipes.

All-Purpose Ground Beef Mix

Yield:  Makes about 6 pints (12 cups)

This versatile ground beef sauce is made ahead, frozen in pint-size (2 cup) freezer bags, for use in a variety of quick-to-assemble “comfort” food dishes.  The basic mix even sneaks in vegetables for a vitamin and mineral boost.

The recipe for this mix and accompanying recipes that utilize it were adapted from “Make-A-Mix Cookery” by Karine Elaison, Nevada Aharward, & Madeline Westover (HP Books, 1978).

 

Ingredients

5 pounds lean ground beef1 tablespoon salt

2 cups finely chopped celery

2 cups finely chopped onions

1 cup finely diced green pepper or use finely chopped carrots if you prefer

 

In a large skillet or pot, brown ground beef over medium-high heat, stirring to break up meat.  Drain; discard drippings.  Stir in salt, celery, onions and green pepper.  Cover, ;simmer over low heat until vegetables are tender, about 10 to 15 minutes.  Remove from heat and cool.  Ladle into 6 one-pint freezer bags. Seal and label containers with contents and date.  Store in freezer.  Use within 3 months.

 

Possible Uses:  Thaw prepared ground beef mix and use in tacos, your favorite casseroles, or in the recipes that follow.

 

                                                                  

RECIPES FOR USING THE MASTER MIX . . . 

Sloppy Joes

Yield: 6 servings

  

Ingredients

1 pint bag (2 cups) All-Purpose Ground Beef Mix, thawed

1 (8 oz.) can tomato sauce

1 tablespoon yellow prepared mustard

6 hamburger buns

 

Add all ingredients, except buns, to a medium saucepan and heat over medium to heat.  Stir occasionally for about 10 minutes.  Pile mixture into hamburger buns when ready to serve. 

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Speedy English Muffin Pizza

Yield:  Makes 12 individual pizzas

Ingredients

1 (6 oz.) pkg. English muffins

1 (8 oz.) can tomato sauce

1 teaspoon to 1 tablespoon Italian seasoning

1 cup (about 1/2 pkg.) All-Purpose Ground Beef Mix, thawed

1 1/2 to 2 cups of shredded cheese (such as Mozzarella, Cheddar, Parmesan)

 

Preheat oven to 350°.

Split English muffins in half (a fork works well for this task).  Toast English muffin halves and place on a baking sheet with sides.   Combine tomato sauce and Italian seasoning; spread approximately 1 to 2 tablespoons of sauce on each muffin.  Add ground beef.  Top with approximately 2 tablespoons of shredded cheese.  Spoon meat mixture generously over English muffins.  Sprinkle with Italian seasoning, and top with grated cheese.  Bake in preheated 350° oven until cheese is melted, lightly browned, and bubbly (about 10 to 12 minutes).

Microwave alternative:  Place prepared muffins on a microwave safe plate and heat in microwave.

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Quick Spaghetti Sauce

Yield:  Makes 4 servings

 

Ingredients

1 pint bag (2 cups) All-Purpose Ground Beef Mix, thawed

2 (8 oz.) cans tomato sauce

6 tablespoons tomato paste

1 1/3 cups tomato juice or water

1 heaping tablespoon Italian seasoning

1 teaspoon granulated sugar

1/2 to 1 teaspoon garlic powder (or to taste), optional

 

Add all ingredients to a medium saucepan and heat over medium to medium-high heat until it starts to come to a boil.  Reduce heat; simmer 30 minutes, stirring occasionally.

Serve with spaghetti cooked according to package directions.  General guideline is to allow 2 ounces of pasta per person.

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Easy Beef Stroganoff

Yield: 4 to 6 serving

 

Ingredients

1 pint bag (2 cups) All-Purpose Ground Beef Mix, thawed

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1/3 cup Casserole Sauce Mix (powdered)*

1 1/4 cups beef broth

1 (4 oz.) can sliced mushrooms, undrained

1 cup (8 oz.) sour cream

1 (8 oz.) package medium noodles, cooked & drained

 

In a large skillet, combine ground beef mix, garlic salt, pepper, casserole sauce mix, and beef broth.  Simmer uncovered over medium heat until heated through and slightly thickened, about 5 to 10 minutes – stir occasionally.  Add mushrooms; cook and stir 1 minute.  Stir in sour cream until just blended and heated through; do not boil..  Add sour cream and heat thoroughly.  Serve over noodles.

 

*1 (10 3/4 oz.) undiluted can cream of mushroom soup can be

used in place of the Casserole Sauce Mix.  Instead of adding 1 1/4 cups beef broth, use 1 soup can of water or beef broth.

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Hamburger-Vegetable Soup

Yield:   6 to 8 servings

 

Ingredients

1 pint bag (2 cups) All-Purpose Ground Beef Mix, thawed

1 cup of diced potatoes

1 cup of sliced carrots

2 (16oz.) cans of tomatoes

1 cup of sliced celery

1/4 cup of rice or barley

3 cups of water

1 teaspoon granulated sugar

1/2 teaspoon Italian seasoning

1 bay leaf

 

In a large saucepan, combine all ingredients.  Bring to a boil over medium heat.  Cover and simmer for at least 1 hour or until vegetables are tender.

Crock pot Alternative:  Add ingredients to a crock pot and cook on low for 6 to 8 hours.

Apple Braid Pastry

This was a tasty way to use up some of the apples that Barry and I picked.

Apple Braid Pastry  Make 3 braids

Dough: 1 recipe sour cream dough 

Filling:

4 medium apples

1/3 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon cinnamon

Toppings:

Egg wash (1 egg mixed with 1 teaspoon water)

Powdered sugar & butter (or cream cheese-based) glaze for drizzling 

Chopped walnuts

1. Dough: Prepare dough according to recipe instructions and allow to rise.
2. Filling: Peel and core apples; cut into ¼” pieces. (Xover apples with water and about a teaspoon of lemon juice to prevent browning; drain before preceding with recipe.)
3. In a medium bowl, combine apples, sugar, flour and cinnamon; Stir to combine and evenly coat. 
4. Preheat oven to 400° F. 
5. Assembling: Punch dough down and urn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7" rectangle on a silicon baking mat or a sprayed sheet of parchment.
6. On each long side, cut 3/4" wide strips about 2" into center. Cut away top sections as show in photo.
7. Add 1/3 of the filling to each braid.  
   
   
   
8. Starting at one end, fold down and bottom ends and then fold alternating strips at an angle across filling. Pinch ends to seal. (If you end up with excess dough that is not needed in the braid, remove it and proceed with braiding.) Transfer each coffee cake to a baking sheet.
   
   
   
9. Baking & Finishing: Brush with egg wash and add to preheated oven; bake for about 35 minutes until dough is golden brown and apples are tender. (Tent braid with foil if it is brown and the apples still need a little more baking time.)
10. Cool on a rack.
11. When cool drizzle with glaze and sprinkle with chopped walnuts if desired.
    
    
    

Recipe without photos . . .Apple Braid Pastry  Make 3 braids

Dough: 1 recipe sour cream dough 

Filling:

4 medium apples

1/3 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon cinnamon

Toppings:

Egg wash (1 egg mixed with 1 teaspoon water)

Powdered sugar & butter (or cream cheese-based) glaze for drizzling 

Chopped walnuts

1. Dough: Prepare dough according to recipe instructions and allow to rise.
2. Filling: Peel and core apples; cut into ¼” pieces. (Xover apples with water and about a teaspoon of lemon juice to prevent browning; drain before preceding with recipe.)
3. In a medium bowl, combine apples, sugar, flour and cinnamon; Stir to combine and evenly coat. 
4. Preheat oven to 400° F. 
5. Assembling: Punch dough down and urn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7" rectangle on a silicon baking mat or a sprayed sheet of parchment.
6. On each long side, cut 3/4" wide strips about 2" into center. Cut away top sections as show in photo.
7. Add 1/3 of the filling to each braid.  
8. Starting at one end, fold down and bottom ends and then fold alternating strips at an angle across filling. Pinch ends to seal. (If you end up with excess dough that is not needed in the braid, remove it and proceed with braiding.) Transfer each coffee cake to a baking sheet.
9. Baking & Finishing: Brush with egg wash and add to preheated oven; bake for about 35 minutes until dough is golden brown and apples are tender. (Tent braid with foil if it is brown and the apples still need a little more baking time.)
10. Cool on a rack.
11. When cool drizzle with glaze and sprinkle with chopped walnuts if desired.

Old-fashioned Apple Dumplings

My mom, Phyllis Newell,  was a wonderful cook and baker. She made the BEST apple dumplings using the recipe from her edition of the Betty Crocker Cookbook. I used that same recipe from my 1960s era cookbook to create this delicious dessert and a lot of nostalgic memories! 

Of course Mom always served apple dumplings with ice cream. I served ours with butter pecan ice cream. 

Apple Dumplings   Yield 6 or 4

(1st ingredient amount is for 6 dumplings; 2nd is for 4)

Dumplings

Pastry for 9" two-crust pie for 6 / pastry for 8" two-curst pie for 4

Tart juicy apples -  6 /4

Sauce

Granulated sugar - 1 cup / 2/3 cup

Water - 2 cups / 1 1/2 cups

Butter - 3 tablespoons / 2 tablespoons

Ground cinnamon - 1/4 teaspoon / 1/4 teaspoon

Apple Filling

Granulated sugar - 1/2 cup / 1/3 cup

Ground cinnamon - 1 1/2 teaspoons / 1 teaspoon

Butter - 1 tablespoon / 2 teaspoons.

1. Heat oven to 425°.
2. Roll out pastry a little less than 1/2" thick and cut into 7"squares.
3. Pare and care an apple for each dumpling.
4. Boil the 4 sauce ingredients together for 3 minutes.
5. Place apple on each square of pastry. 
6. Fill the cavities of apples with mixture of sugar and cinnamon as listed under apple filling ingredients. Dot each with butter.
7. Bring opposites point of pastry up over the apple. Overlap, moisten and seal.
8. Lift carefully, place a little apart in baking dish. Pour hot syrup around dumplings. 
9. Bake immediate 40 to 45 minutes or until crust is nicely browned and apples are cook through (test with fork).
10. Server warm with the syrup and with ice cream, cream or whipped cream.

Cocktails across Kansas - trendy cocktail & mocktail recipes as featured in KANSAS! Magazine

Writing for KANSAS! Magazine definitely expands my horizons. When my editor asked me to write about cocktails across Kansas, I was unaware of the growing cocktail trend that is flooding the nation and is evident all across our state. It was an enlightening and entertaining assignment. The cocktail scene is vibrant . . . much more than the occasional gin and tonic I might imbibe! Options are amazing — from fresh and unique ingredients to mocktails created with as much care as their counterparts containing alcohol. 

Three places provided drink recipes for the article. I’ve also included a list of all the places across the state that are included in the article. I think you’ll be amazed at the offerings. I know I was. KANSAS! (vol 81, 2025, issue 4) - A Cocktail Renaissance.  

 

THE UNDERGROUND SALOON CREATES CLASSICS  —According to the menu at the Underground Saloon in Ellinwood, the Sidecar embodies the elegance and decadence of the Jazz Age era. According to legend the nostalgic drink was named for the motorcycle attachment commonly used at that time. 

THE UNDERGROUND SALOON SIDECAR

Yield: 1 drink

Ingredients

2 ounces Hennessy cognac

3/4 ounce lemon juice     

3/4 ounce triple sec (orange-flavored liqueur)

Directions

1.     Add the cognac, lemon juice and triple sec to a shaker with ice and shake until well-chilled.

2.     Strain into a small glass.

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TRY A TRENDY COCKTAIL AT JOHN BOWN’S UNDERGROUND — Trendy cocktails and cocktail menus have put John Brown’s Underground on the map. Bartenders at the Lawrence based bar like to shake things up with drinks that incorporate interesting ingredients and flavors.  

" THE DEVIL” IN SPANISH

Yield: 1 drink

Ingredients 

1 1/4 ounces additive-free Elvelo Blanco tequila 

1/4 ounce pomegranate liqueur

1/4 ounce pistachio liqueur (or 1 ounce pistachio tea)

1/2 ounce lime juice

2 dashes angostura bitters

4 ounces ginger beer

Directions

1.     Fill a glass with ice, about an 8 to 10-ounce glass. Set aside.

2.     Put a few cubes of ice in a cocktail shaker. Pour in the tequila, pomegranate and pistachio  liqueurs, lime juice and argostura bitters. 

3.     Give it a vigorous shake for 20 seconds. 

4.     Strain into the prepared glass and top with ginger beer.

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COCKTAIL OPTIONS FOR ALL —  Dockum’s line up of “preventatives” is proof that low and no-alcohol drinks can be just as hip and vibey as all the rest. Made with the same high quality ingredient and care as any other cocktail on the menu, these options allow non-drinkers and those cutting back on alcohol to sip and socialize with their friends. 

DRUGSTORE COWBOY — a low-alcohol option that includes in-house flavored bitters

Yield: 1 drink.

Ingredients

1 1/2 ounces espresso    

1 ounce brown sugar simple syrup

3 ounces vanilla cream (lightly whipped heavy cream with vanilla)

2 dashes black walnut bitters

Directions

1.     Add espresso, syrup, cream, and bitters to a shaker with ice.

2.     Shake vigorously.

3.     Pour into a 12-ounce glass and fill with fresh ice

 

THE ANTIDOTE — a zero-proof cocktial

Yield: 1 drink

Ingredients

5 ounces freshly squeezed lime juice

2 ounces cucumber syrup

Soda water

Directions

1.     Stir lime juice and syrup together in a 12-ounce glass.

2.     Add ice and top with soda water.

 

A list of the places featured in the KANSAS! cocktail article include:

·     Dockum Speak-Easy — 104 S. Broadway, Wichita Ks.  67202

·      Ellinwood Underground Saloon  —1 N Main St., Ellinwood, Ks. 67526 

·      Fat Matt’s Vortex  — 411 N 6th St, Kansas City, KS 66101

·      John Brown’s Underground   — 7 E 7th St, Lawrence, KS 66044

·      Rackets Tap House — 303 N Broadway St, Abilene, KS 67410 

·      785 Beer Company301 SE 45th St, Topeka, KS, 66609

·      The Black Bison   — 122 N Main Street, Syracuse, KS,

·      The Elephant Bistro & Bar  — 732 Main St., Hoxie, KS 67740

·      The Market Bar  (mobile bar)  1227 Mohawk Rd. Yates Center, 66783