Our Favorite Mixes

These are our two Favorite Mixes. One is pre-cooked and stored in the freezer, and the other is a dry mix...you just add water. Enjoy!

Meatball Mix
4 lb. lean ground beef
2 eggs, slightly beaten
1 cup dry bread crumbs
½ cup finely chopped onion
1 tablespoon salt
1 teaspoon pepper
2 cups milk

Preheat oven to 375. Combine all ingredients (I like to use my Kitchenaid mixer to keep by hands clean). Blend well. Shape mixture into 1 to 1½ inch balls (I use the medium scoop from Pampered Chef). Place balls on ungreased baking sheet (or mini muffin pans) and bake 25 to 30 minutes, until browned.

Remove immediately and drain on paper towels. When cooled, put about 20 meatballs each into four 1-quart freezer containers, leaving ½ inch space at top. Seal and label with date and contents. Freeze. (Reheat in microwave.) Use within 3 months. Makes about 80 meatballs.

(Make-A-Mix Cookbook, pg 44)


Pancake Mix
Combine:
8 cups white or whole wheat flour
¾ cup dehydrated shortening (or 1½ cups vegetable shortening)
¾ cup powdered milk
¾ cup brown or white sugar
2/3 cup dehydrated whole eggs
1/3 cup baking powder
1 scant Tbsp. salt

Pancakes
Combine:
1 scant cup Pancake Mix
1 cup water (if you used regular shortening, you might use a little less water)

Let stand a minute and cook on a hot, oiled griddle. Turn when bubbles break on top. Makes six 4” pancakes.

(Mix-A-Meal Cookbook, pg 36)