Kristine Saunders, FNP Director

Debra G. Proctor, Wasatch County Extension Agent

Ellen Serfustini, Carbon County Extension Agent
Eileen Milligan, FNP support staff

For more information contact

Your county Utah State University
Extension Office.

BEAVER 435-438-6452
BOX ELDER 435-734-2031
CACHE 435-752-6263
CARBON 435-636-3236 In accordance with Federal law and
DAVIS 801-451-3404 the U.S. Department of Agriculture’s
DUCHESNE 435-738-1143 policy, this institution is prohibited from
EMERY 435-381-2381 discriminating on the basis of race,
GARFIELD 435-676-1114 color, national origin, sex, age,
GRAND 435-259-7558 religion, political beliefs or disability.
IRON 435-586-8132 To file a complaint of discrimination,
JUAB 435-623-3451 write USDA, Director of Civil Rights,
KANE 435-644-2551 Room 326-W, Whitten Building, 1400
MILLARD: Independence Avenue, SW,
Delta (MWF) 435-864-1480 Washington, D.C. 20250 or call (202)
Fillmore (TTH) 435-743-5412 720-5964 (voice and TDD) USDA is
MORGAN 801-829-3472 an equal opportunity provider and
PIUTE 435-577-2901 employer.
RICH 435-793-2435
SALT LAKE 801-468-3170 This project is funded by USDA’s Food
SAN JUAN 435-587-3239 Stamp Program. The Food Stamp
SANPETE 435-283-7596 Program provides nutrition assistance
SEVIER 435-893-0471 to people with low income. It can help
SUMMIT 435-336-3218 you buy nutritious foods for a better
TOOELE 435-843-2353 diet. To find out more, contact your
UINTAH 435-781-5452 local Workforce Services Community
UTAH 801-370-8460 Center or your local Extension office.
WASATCH 435-657-3235
WASHINGTON 435-652-5814
WAYNE 435-836-2662
WEBER 801-399-8200

Family Nutrition Program Publication #102

40 1
 Utah Ready-Quick Mix
Meat Pinwheels
Using Ready-Quick Mix when preparing biscuits, muffins, Makes 14 pinwheels
pancakes, desserts, and main dishes is guaranteed to save you
time, money, and give you peace of mind. Ingredients:
• Saves time. The measuring and sifting of standard dry 2 cups Ready-Quick Mix
ingredients, the addition of non-fat dry milk, and the blending 1/2 cup water
of fat for dozens of recipes is done ahead of time. Clean-up 1-1/2 to 2 cups cooked ground meat (seasoned & cold)
time is shortened because fewer dishes are used when making (Meat may be ground left-over roast beef, ham, chicken, or
recipes. browned ground beef.)
• Saves money. Mix made at home is less expensive than 2/3 cup *SOS mix and 2 cups water OR
mixes bought at the store. Ready-Quick Mix is made from 1 can Cream of Mushroom Soup and 1 cup milk
standard pantry ingredients and someone else isn’t paid to mix
them together. Directions:
• Peace of mind. The guesswork is taken out of ingredients Heat oven to 425°F. Mix dry ingredients and water until a soft
lists because you know all of the ingredients used in Ready- dough is formed. Knead dough 12 times. Do not over knead. Roll
Quick Mix. dough on board lightly dusted with flour, to prevent sticking, into
• Easy preparation. Children and beginning cooks will find rectangular shape about 1/4 inch thick. Mix SOS mix with water,
cooking with Ready-Quick Mix is fun and easy. cook until thick or mix soup with one cup milk. Add 1/2 sauce to
• Ready-Quick Mix will keep on the shelf for at least 6 weeks. cooked ground meat. Spread meat mixture over dough, leaving 1/2
Store in metal, plastic or glass canisters with a tight fitting lid. inch margin all around the edge. Roll as for jelly roll, beginning with
To make using Ready-Quick Mix more convenient, pre-measured long edge. Cut into one inch-slices. Place on greased baking sheet.
portions can be stored in self-closing plastic bags to cut out one Bake for 20 to 25 minutes until browned. Serve hot with additional
more measuring step. heated sauce.

*SOS—Soup or Sauce Mix (Family Nutrition Program Publication

Number 101).

Nutrition Facts per pinwheel: 308 Cal 21g Total fat (8g sat fat)
332mg sodium 14g carbo. 0g fiber 14g pro
Daily Values: 0% vit A; 1% vit C; 14% calcium; 10% iron

2 39
 Utah Ready-Quick Mix
Tuna Cheese Swirls Casserole
Ingredients Makes 29 cups Makes 13 cups
Makes 8—2½ slices
Flour 5 pounds (about 20 9 cups
Ingredients: cups)
1 large (9-1/4 oz.) can water-packed tuna Double-acting Baking Powder 3/4 cup 1/3 cup
1 cup frozen peas Salt 2 Tbsp. + 1 tsp. 4 tsp.
1 can Cream of Chicken soup OR Shortening—which does not
1/3 cup *SOS with 1-1/4 cups water, cook and stir until thickened require refrigeration 4 cups 1-3/4 cups
1-1/2 cups Ready-Quick Mix Non-fat dry milk 2-3/4 cups 1-3/4cups
1/3 cup water
1/2 cup shredded Cheddar cheese
Stir baking powder, non-fat dry milk, and salt into the flour.
Cut fat into flour mixture until all particles of fat are thoroughly
Directions:
coated and mixture resembles coarse cornmeal. This can be done
Heat oven to 425ºF. Lightly oil or spray casserole dish. Combine
with a pastry blender, fork, or electric mixer.
tuna, peas, and Cream of Chicken soup or thickened *SOS in a bowl.
Pour into prepared casserole dish. Measuring Mix for recipes: Do not sift mix. Stir lightly before
measuring. Lift lightly into cup and level with straight edge.
In a small bowl, combine Ready-Quick Mix and water. Stir until
blended. On lightly floured surface, knead dough gently 10 times. Storage: When deciding how much Ready-Quick Mix to make,
Roll out to 6x10” rectangle, about 1/4 inch thick. Sprinkle with consider how quickly it will be used and if you have a large enough
cheese and roll like a jelly roll. Seal edges. Cut into ½ inch thick container to make and store 29 cups. Store in a tightly covered
slices. Place on top of casserole. container, at room temperature for up to six weeks.

Bake for 15-20 minutes, until biscuits are golden brown. Refrigerate
leftovers.

* SOS—Soup or Sauce Mix (Family Nutrition Program Publication

Number 101).
Nutrition Facts per slice: 212 Cal 8g Total fat (3g sat fat)
504mg sodium 19g carbo. 1g fiber 15g pro
Daily Values: 5% vit A; 6% vit C; 21% calcium; 10% iron

38 3
 Basic Biscuits Taco Pizza
Ingredients Makes 18-2½” Makes 6-2½”
Makes one pizza (8 slices)
Ready-Quick Mix 3 cups 1 cup
Water 2/3 cup 1/4 cup Ingredients: 3/4 cup cheese OR
2 cups Ready-Quick Mix 1 cup low-fat cheese,
1/2 cup water shredded
Directions:
2 Tbsp. flour 1/2 cup onion
Heat oven to 450°F. Mix Ready-Quick Mix and water together until
1/2 lb. hamburger 2 cups lettuce, chopped
a soft dough is formed. Knead dough 10-12 strokes on lightly
1 pkg. taco seasoning (optional)
floured board. Over kneading makes biscuits tough. Roll ½ inch
1 can (16 oz.) refried beans 1 cup fresh tomatoes, diced OR
thick. Cut biscuits with a biscuit cutter or glass turned upside
1/2 cup water 1 can tomato pieces (drained)
down, dipped in flour or pat into a rectangle and cut into squares.
Bake on ungreased shiny baking sheet 10-15 minutes.
Directions:
DROP BISCUITS: Increase liquid in basic recipe to 3/4 cup for 3 Heat oven to 400ºF. Mix together Ready-Quick Mix and 1/2 cup
cups of Ready-Quick Mix. No kneading or rolling is required. Drop water with a fork. Turn dough out onto a flat surface that has
by spoonfuls onto greased baking sheet, or into well-greased muffin been sprinkled with flour. Knead dough 5 or 6 times. Roll dough
pans. Variations: Add 1/4 cup grated cheese, 2 Tbsp. snipped, to fit a pizza pan or cookie sheet. Place dough on ungreased
fresh parsley, other chopped herbs or raisins to mix before water pan, push it with your hand to build up the sides of the crust so
is added and mix as above. it will hold the sauce. Bake for 10-12 minutes or until light
brown. While crust is baking, brown hamburger in skillet; drain
Nutrition Facts per biscuit: 101 Cal 5g Total fat (1g sat fat)
205 mg sodium 12g carbo. Og fiber 2g pro off fat. Add taco seasoning, 1/2 cup water and beans. Mix well
Daily Values: 0% vit A; 0% vit C; 10% calcium; 4% iron and simmer until heated through. Spread baked crust with meat
and bean mixture. Sprinkle cheese and onion on top and bake
Pumpkin biscuits: Add 3/4 cup (large) or 1/4 cup (small) pureed for 5 minutes. Remove from oven; put lettuce and tomatoes on
pumpkin or winter squash. Decrease water to 1/4 cup (large) and 1 the pizza and serve.
Tbsp. (small) and proceed as above.

Nutrition Facts per biscuit: 149 Cal 7g Total fat (2g sat fat) Nutrition Facts per slice: 366 Cal 20g Total fat (8g sat fat)
297 mg sodium 18g carbo. 2g fiber 3g pro 587mg sodium 31g carbo. 4g fiber 15g pro
Daily Values: 45% vit A; 1% vit C; 14% calcium; 7% iron Daily Values: 6% vit A; 15% vit C; 27% calcium; 16% iron

4 37
 Biscuit Pizzas Orange Biscuits
Makes 12 biscuits or 24 -½ biscuit pizzas Makes 12– 2½ inch biscuits

Ingredients: Ingredients:
2 cups Ready-Quick Mix 1/4 tsp. garlic powder 2 cups Ready-Quick Mix
1/2 cup water 1/2 tsp. oregano 1 to 2 tsp. sugar
2 Tbsp. onions, diced 1/2 tsp. basil 1 tsp. grated orange rind
2 Tbsp. green pepper, diced 1 (6 oz.) can tomato paste OR 1/2 cup orange juice
6 oz. ground beef, browned 3/4 cup canned spaghetti sauce
and drained 1-1/2 cups grated Mozzarella cheese Directions:
Heat oven to 450°F. Mix Ready-Quick Mix, sugar, and grated
Directions: orange rind together in a medium sized bowl. Add orange juice and
Heat oven to 450ºF. Combine Ready-Quick Mix with water until it mix until a soft dough is formed. Turn onto lightly floured board
forms a soft dough. Beat vigorously 20 strokes. Gently smooth into and knead dough about 10-15 times. Over kneading makes biscuits
a ball on floured surface. Knead 5 times. Pat dough 1/4 inch thick. tough. Roll dough to ½ inch thickness. Cut biscuits with a biscuit
Cut with floured biscuit cutter, drinking glass, or other cutter to cutter or drinking glass turned upside down, dipped in flour or cut
make the size wanted. with knife into squares. Bake on ungreased shiny baking sheet 10-
15 minutes.
Bake on ungreased cookie sheet until golden brown, about 8 minutes.
Cool; split biscuits.

Mix together tomato paste, onion, green pepper, garlic, oregano, and
basil or spread biscuit halves with 1-2 tablespoons spaghetti sauce.
Top with ground beef and grated cheese. Put under broiler or in
microwave until cheese melts.

Nutrition Facts for 2 ½ biscuit pizzas: 125Cal 8g Total fat Nutrition Facts per biscuit: 71 Cal 3g Total fat (1g sat fat)
(4g sat fat) 187mg sodium 8g carbo. 1g fiber 6g pro 206mg sodium 47mg carbo. Og fiber, 2g pro
Daily Values: 6% vit A; 7% vit C; 14% calcium; 5% iron Daily Values: 0% vit A; 7% vit C; 3% calcium; 5% iron

36 5
 Muffins Bean and Hamburger Casserole
Ingredients Makes 12 Makes 4-6 Makes 6 servings

Ready-Quick Mix 3 cups 1 cup

Ingredients:
Sugar 3 Tbsp. 1 Tbsp. 1/2 lb. ground beef
Water 1 cup 1/3 cup 1/2 cup onion, chopped
Egg 1 egg 1/2 egg or yolk 1 Tbsp. mustard
1 can (16 oz.) pork and beans
1 can (8 oz.) tomato sauce
1 cup Ready-Quick Mix
Directions:
1/3 cup water
Heat oven to 400º F. Stir sugar into Ready-Quick Mix. Beat egg
and add to water, add to dry ingredients. Stir about 15 strokes or
Directions:
just until the ingredients are moistened. Extra stirring causes
Heat oven to 350ºF. Cook and stir ground beef and onion until
toughness and large tunnels in muffins. Grease only the bottom of
beef is brown, drain excess fat. Combine beef mixture, mustard,
the muffin cup or use muffin papers. Fill the muffin cups 2/3 full
pork and beans, and tomato sauce in ungreased casserole dish or
to allow for rising. A standard muffin is about 2½ inchs in diameter.
8 inch square pan.
Bake for about 20 minutes. Decrease oven temperature to 375º F.
if making smaller sized muffins.
In bowl, mix Ready-Quick Mix with water until soft biscuit dough
forms, beat vigorously 15 times. Drop spoonfuls of dough onto
Nutrition Facts per muffin: 115 Cal 5g Total fat (1g sat fat)
211 mg sodium 14g carbo. Og fiber 3g pro beef mixture. Bake for 24-30 minutes uncovered until biscuits are
Daily Values: 1% vit A; 0% vit C; 10% calcium; 5% iron golden brown.

Blueberry Muffins: Fold into batter 3/4 cup fresh, frozen or

canned blueberries before baking. If canned blueberries are used,
rinse and drain the berries well before adding.

Nutrition Facts per muffin: 126 Cal 6g Total fat (1g sat fat) Nutrition Facts per serving: 311 Cal 16g Total fat (6g sat
212 mg sodium 14g carbo. 0g fiber 4g pro fat) 825mg sodium 31g carbo. 5g fiber 13g pro
Daily Values: 1% vit A; 0% vit C; 10% calcium; 5% iron Daily Values: 9% vit A; 14% vit C; 15% calcium; 24% iron

6 35
 Pancakes or Waffles
Four Food Group Pie
Ingredients Makes 16 Makes 6
Makes one 9” deep dish pie (8 slices)
Ready-Quick Mix 3 cups 1 cup

Ingredients: Water 1-1/2 cup 1/2 cup

3 cups of any assortment of vegetables Egg 1 egg 1/2 egg or 1 yolk
(broccoli, green beans, cauliflower, corn, Sugar 2 tsp. 1/2 tsp.
green peppers, onions, carrots OR
frozen mixed vegetables
Directions:
1 cup shredded Cheddar cheese
Add sugar to Ready-Quick Mix. Beat egg slightly and combine
1/2 cup cooked kidney beans
with water, add Ready-Quick Mix and stir about 25 strokes.
1-1/2 cups water
(Batter will not be smooth.) Pour about 2 Tbsp. of batter onto a
3/4 cup Ready-Quick Mix
heated griddle. Turn when bubbles appear on surface of pancakes.
3 eggs
Increase water if a thinner pancake is desired.
pepper to taste
vegetable spray or oil
Variations:
Waffles: Add 1-2 Tbsp. water for a thinner batter. Thinner bat-
Directions:
ter requires longer baking time to make waffles crisp.
Heat oven to 400ºF. Lightly oil or spray 9” pie pan. Wash, chop,
and cook vegetables. Drain well.
Blueberry: Add 1/2 cup fresh or frozen blueberries to batter.
Canned blueberries must be well drained. Blueberry juice may be
Mix vegetables, kidney beans, and cheese. Put in pie pan.
used in making syrup for pancakes or waffles.
Beat remaining ingredients until smooth. Process 15 seconds in a
blender or beat 1 minute with a beater.

Pour mixture over top of vegetable mixture in pie pan. Bake until
golden brown, 35–40 minutes.

Nutrition Facts per slice: 185 Cal 10g Total fat (4g sat fat) Nutrition Facts for 2 pancakes or 1 waffle: 80 Cal 4g Total
238mg sodium 15g carbo. 2g fiber 9g pro fat (1g sat fat) 158mg sodium 9g carbo. Og fiber 2g pro
Daily Values: 34% vit A; 21% vit C; 18% calcium; 8% iron Daily Values: 0% vit A; 0% vit C; 7% calcium; 4% iron

34 7
 Cornbread
Magic Chicken and Broccoli Pie
Ingredients Makes 8x8x2” pan Makes 4-2½” muffins
Ready-Quick Mix 1-1/2 cups 3/4 cup Makes one 9” deep dish pie (8 slices)
Corn Meal 3/4 cup 1/3 cup
Ingredients:
Salt 1/2 tsp. 1/4 tsp. 1 pkg. (10 oz.) frozen broccoli OR
Sugar 2 Tbsp. 1 Tbsp. l lb. fresh broccoli, chopped
Water 1 cup 1/2 cup 2 cups shredded cheese
2/3 cups onion, chopped
Egg 1 egg 1 egg
1-1/2 cups cooked chicken, diced
1-1/3 cups water
3 eggs
Directions: 3/4 cup Ready-Quick Mix
Heat oven to 400°F. Stir corn meal, salt, and sugar into Ready- 1/2 tsp. salt (optional)
Quick Mix. Combine water and beaten egg in separate bowl. Add to 1/4 tsp. pepper
dry ingredients. Mix, stirring until blended. Bake in a greased Vegetable spray or oil
8x8x2 inch pan for 20 minutes, or bake as corn meal muffins.
Directions:
Variations: Heat oven to 400ºF. Thaw broccoli and drain. Lightly oil 9” pie
Dry Corn Bread: Use 3/4 cup water for the pan size and 1/3 cup pan. Mix broccoli, 2 cups cheese, onion, and chicken. Put in pie
water for the muffin size. pan. Mix water, eggs, Ready-Quick Mix, salt, and pepper until
smooth. Pour over mixture in pie pan.
Topping: Corn bread can also be used as a topping for a well-
seasoned vegetable or meat pie. Bake for 25-35 minutes until knife inserted in the center comes
out clean. Cool 5 minutes before serving.

Nutrition Facts per 2 inch square or 1 muffin: 185Cal Nutrition Facts per slice: 290 Cal 17g Total fat (8g sat fat)
7g Total fat (2g sat fat) 349mg sodium 25g carbo. 0g fiber 5g pro 541mg sodium 14g carbo. 1g fiber 20g pro
Daily Values: 3% vit A; 0% vit C; 12% calcium; 8% iron Daily Values: 22% vit A; 26% vit C; 31% calcium; 9% iron

8 33
 Cinnamon Spins
Magic Taco Pie
Makes 14 Cinnamon Spins
Make one 9” deep dish pie (8 slices)
Ingredients:
Ingredients: 2 Cups Ready-Quick Mix
1/2 to 1 lb. ground beef 1/3-1/2 cup water
1/2 onion, chopped 1 egg
1 envelope (1-1/4 oz.) taco seasoning mix 3 Tbsp. sugar
1 (12 oz.) can diced tomatoes, drained, reserve juice 2 tsp. cinnamon
Reserve juice plus water to make 1-1/4 cups Raisins (optional)
3/4 cup Ready-Quick Mix 4 Tbsp. melted butter or margarine
3 eggs
1 cup shredded Cheddar cheese Directions:
vegetable spray or oil Heat oven to 425°F. Combine Ready-Quick Mix, egg and water.
Mix lightly with fork. Turn dough onto floured board and knead
Directions: 5 times. Pat or roll to 1/4 inch thick rectangle 8 x 14 inches.
Heat oven to 400ºF. Lightly oil or spray pie pan. Cook and stir Spread with butter or margarine and sprinkle top with sugar
ground beef and onion over medium heat until beef is browned. mixed with cinnamon. Roll as for jelly roll starting with long side.
Drain excess fat. Stir in taco seasoning mix and drained tomatoes. Cut into 1-inch slices. Place close together on a greased pan.
Spread meat mixture in 9” pie pan. Bake for 15 to 20 minutes.

In a mixing bowl, beat water and reserve juice, Ready-Quick Mix, While warm, brush the top with a glaze made from 1/4 cup pow-
and eggs until smooth using a wire whisk or fork. Pour over meat dered sugar mixed with 2 Tbsp. warm water.
mixture in pie pan. Bake 25 minutes then remove from oven and
top with cheese. Return to oven and bake 5 minutes or until
cheese is melted.

Nutrition Facts per slice: 357 Cal 24g Total fat (10g sat fat) Nutrition Facts per roll: 140 Cal 8g Total fat (2g sat fat)
254mg sodium 22g carbo. 4g fiber 19g pro 219mg sodium 16g carbo. 1g fiber 2g pro
Daily Values: 9% vit A; 14% vit C; 20% calcium; 14% iron Daily Values: 3% vit A; 0% vit C; 9% calcium; 5% iron

32 9
 Banana Nut Bread
Makes one 8x4x2” loaf pan (16 slices) Magic Spinach-Cheese Pie
Makes one 9” deep dish pie (8 slices)
Ingredients:
3 cups Ready-Quick Mix 1/2 cup water Ingredients:
3/4 cup sugar 1 egg, beaten Paprika
1 cup mashed ripe bananas 3/4 cup chopped nuts 1-1/2 cups low-fat cottage cheese
(optional) 3 eggs
Directions: 1/2 tsp. salt (optional)
Heat oven to 350°F. Mix first five ingredients together until 1 (10 oz.) package frozen, chopped spinach, thawed and drained
moistened. Stir in nuts. Pour into well greased loaf pan. Bake 1/4 tsp. nutmeg
55-60 minutes or until toothpick inserted in center comes out clean. 3 Tbsp. grated onion OR 1 Tbsp. onion powder
Cool before slicing. 2/3 cup Ready-Quick Mix

Variation: Directions:
Banana Nut Muffins: Fill prepared muffin cups 2/3 full. Bake for Heat oven to 350ºF. Grease well 9” pie pan; sprinkle paprika on
20 to 30 minutes at 350°F. bottom and sides. The paprika helps the soft, self crust to brown.
In a bowl, beat with a fork the eggs, salt, nutmeg, and onion until
blended. Stir in cottage cheese and spinach. Blend in the Ready-
Quick Mix.

Pour batter into prepared 9” pie pan. Bake for about 45 minutes
until a knife inserted 1” from center comes out clean. Remove from
oven and let stand for 10 minutes before serving.

Nutrition Facts per slice: 168 Cal 9g Total fat (2g sat fat) Nutrition Facts per slice: 120 Cal 5g Total fat (2g sat fat)
234mg sodium 18g carbo. 1g fiber 4g pro 309mg sodium 9g carbo. 1g fiber 10g pro
Daily Values: 1% vit A; 2% vit C; 11% calcium; 6% iron Daily Values: 6% vit A; 18% vit C; 12% calcium; 8% iron

10 31
 Dumplings
Magic Cheeseburger Pie
Ingredients Makes 12 Makes 4
Makes one 9” deep dish pie (8 slices)
Ready-Quick Mix 3 cups 1 cup
Water 3/4 cup 1/4 cup
Ingredients:
1 lb. ground beef 1/2 tsp. salt (optional)
1 cup chopped onion 1 to 1-1/2 cup Cheddar
1 cup water cheese, shredded Directions:
1/2 cups Ready-Quick Mix 2 eggs Add water to Ready-Quick Mix all at once, stir about 30 strokes.
Drop batter by tablespoons on top of boiling soup or stew. Cover
and boil gently 12 minutes without removing the cover. These can
Directions: be used as a topping on meat or vegetable casseroles and baked in
Heat oven to 400°F. Spray 9” pie pan with cooking spray or lightly a hot oven, 425ºF., about 20 minutes.
oil. Cook ground beef and onion until beef is brown; drain. Stir in
salt. Spread in pie pan; sprinkle with cheese. Stir remaining ingre-
dients with fork until blended. Pour over mixture in pie pan. Bake
25 minutes or until knife inserted in center comes out clean.

Nutrition Facts per slice: 326 Cal 25g Total fat 11g sat fat) Nutrition Facts for 2 dumplings serving: 101 Cal 5g Total
410mg sodium 7g carbo. 1g fiber 17g pro fat (2g sat fat) 205mg sodium 12g carbo. 0g fiber 2g pro
Daily Values: 6% vit A; 2% vit C; 20% calcium; 9% iron Daily Values: 0% vit A; 0% vit C; 10% calcium; 4% iron

30 11
 Caramel Dumplings Magic Vegetable Pie
Ingredients Makes 12 small Makes 4 small
Makes one 9” deep dish pie (8 slices)
Sauce
Butter 2 Tbsp. 1 Tbsp. Ingredients:
Brown Sugar 1-1/2 cups 1/2 cup 2 cups frozen chopped broccoli or cauliflower, thawed and drained
Water 1 Tbsp. 1 tsp. 1 cup shredded cheese
1/2 cup onion, chopped
Dumplings 1/2 cup green pepper, chopped
Ready-Quick Mix 1-1/2 cups 1/2 cup 1-1/2 cups water
Sugar 1/3 cup 2 Tbsp. 3 eggs
Water 1/3 cup 2 Tbsp. 1/4 tsp. pepper
3/4 cup Ready-Quick Mix

Directions:
Directions:
Combine ingredients for caramel sauce in sauce pan. Heat to boiling.
Heat oven to 400°F. Spray 9” pie pan with cooking spray or lightly
oil. Grate or shred 1 cup cheese. Set aside. Chop onion and green
Stir sugar into Ready-Quick Mix. Add water all at once, stir about 30
pepper, add to broccoli. Beat water, eggs, pepper, and Ready-
strokes. Drop by tablespoon on top of boiling caramel sauce. Cover
Quick Mix in a mixing bowl until smooth. Add vegetables and
and boil gently for 20 minutes without removing the cover.
cheese to egg mixture.

Variation:
Pour mixture into pie pan. Bake at 400° F. for about 30-35 minutes
Sweetened fruit or berry syrup can be used instead of caramel
or until a knife inserted halfway between center and the edge
sauce.
comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts for 2 dumplings: 193 Cal 6g Total fat (3g Nutrition Facts per slice: 191 Cal 12g Total fat (1g sat fat)
sat fat) 190mg sodium 33g carbo. 0g fiber 2g pro 426mg sodium 12g carbo. 1g fiber 10g pro
Daily Values: 2% vit A; 0% vit C; 9% calcium; 5% iron Daily Values: 11% vit A; 47% vit C; 21% calcium; 7% iron

12 29
 Magic Lasagna Pie Tortillas
Makes one 9” deep dish pie (8 slices)
Makes 16 tortillas

Ingredients:
Ingredients:
1/2 cup cottage cheese 1/2 cup canned spaghetti sauce
3 cups Ready-Quick Mix
1 lb. ground beef 1/2 tsp. salt (optional)
1-1/2 cups all purpose or whole wheat flour
1/2 cup chopped onion 2 eggs
1/2 tsp. salt
1 cup mozzarella cheese, shredded 1/2 cup Ready-Quick Mix
1-1/2 cups warm water
1 tsp. Italian seasoning 1 cup water
1/4 tsp. garlic powder
Directions:
Combine Ready-Quick Mix, flour, and salt in a medium sized bowl.
Directions:
Add warm water and mix to form a soft dough. Knead 8-10 min-
Heat oven to 400°F. Spray 9” pie pan with cooking spray or lightly
utes on a floured board until dough is smooth and elastic. Let rest
oil. Spread cottage cheese in pan. Cook ground beef and onion until
for a few minutes. Divide dough into 16 pieces. Let dough rest
brown; drain. Stir in 1/2 cup of the mozzarella cheese, salt, Italian
10-20 minutes. Roll each small ball until very thin. Bake on heated
seasoning, garlic and spaghetti sauce; spoon evenly over cottage
ungreased grill until cooked, but still pliable, about 30-45 seconds
cheese. Stir water, eggs, and Ready-Quick Mix with fork until
per side. Unused tortillas can be stored in a plastic bag in the re-
blended. Pour over ingredients in pie pan. Bake 30-35 minutes or
frigerator for several weeks or for up to three months in the
until knife inserted in center comes out clean. Sprinkle with re-
freezer.
maining cheese. Bake 1 to 2 minutes longer or until cheese is
melted.

Nutrition Facts per slice: 297 Cal 22g Total fat (9g sat fat) Nutrition Facts per tortilla: 416 Cal 15g Total fat (4g sat fat)
453mg sodium 9g carbo. 0g fiber 16g pro 812mg sodium 61g carbo. 2g fiber 10g pro
Daily Values: 8% vit A; 4% vit C; 12% calcium; 10% iron Daily Values: 0% vit A; 0% vit C; 29% calcium; 21% iron

28 13
 Gingerbread Magic Pumpkin Pie
Ingredients Makes 9x9 pan Makes 3-4 muffins Makes one 9” pie (8 slices)

Ready-Quick Mix 2 cups 1 cup

Ingredients:
Sugar 1/4 cup 2 Tbsp.
15 oz. can pumpkin
Cinnamon 1/2 tsp. 1/4 tsp.
1-12 oz. can evaporated milk (1-1/2 cups)
Cloves 1/4 tsp. 1/4 tsp.
3 eggs
Ginger 1 tsp. 1/2 tsp.
1/2 cup Ready-Quick Mix
Egg 1 egg 1/2 egg or 1 yolk
3/4 cup brown sugar
Molasses 1/2 cup 1/4 cup
1 tsp. cinnamon
Water 1/2 cup 1/4 cup 1/2 tsp. ginger
Raisins (Optional) 1/2 cup 1/4 cup
1/4 tsp. cloves

Directions:
Directions:
Heat oven to 350°F. Stir sugar and spices into the Ready-Quick-
Heat oven to 350ºF. Put all ingredients in a blender or mixer.
Mix. In separate bowl, combine egg, molasses and water. Stir half
Blend 1 minute. Bake in 9” pie pan for 50-60 minutes or until a knife
the liquid into the mix and beat two minutes. Stir in remaining liq-
inserted in the middle comes out clean.
uid and beat one minute. Bake in greased pan about 40 minutes.

Variations:
Gingerbread Muffins: Fill prepared muffin cups 2/3 full. Bake at
400°F for about 20 minutes.

Gingerbread Waffles: Bake in a waffle iron for gingerbread

waffles. Gingerbread waffles can be topped with sweetened
whipped cream and chopped bananas or applesauce.

Nutrition Facts per 3 inch square: 238Cal 8g Total fat (2g Nutrition Facts per slice: 192 Cal 7g Total fat (3g sat fat)
sat fat) 323mg sodium 39g carbo. 1g fiber 4g pro 153mg sodium 27g carbo. 2g fiber 6g pro
Daily Values: 1% vit A; 1% vit C; 19% calcium; 13% iron Daily Values: 239% vit A; 5% vit C; 19% calcium; 10% iron

14 27
 Peach Cobbler Coffee Cake
Makes one 8x8x2” baking dish
Ingredients-Cake Makes 9x9” pan Makes 3-4 muffins

Ingredients: Ready-Quick Mix 2-1/4 cups 1 cup

1 can sliced peaches, drained 1/8 tsp. salt Sugar 1/3 cup 3 Tbsp.
(reserve juice) 1 tsp. lemon juice Water 1/2 cup 3 Tbsp.
1/2 cup reserve peach juice 2 Tbsp. Ready-Quick Mix Egg 1 egg 1/2 egg or 1 yolk
2 Tbsp. sugar
Basic Topping/
Directions: Filling
Heat oven to 350° F. Combine peach juice, lemon juice, sugar, Brown Sugar 1/2 cup 1/4 cup
Ready-Quick Mix, and salt. Mix well. Stir in peaches. Pour into Butter or margarine 3 Tbsp. 1 Tbsp.
8”x8”x2” baking dish. Cinnamon 1/2 tsp. 1/4 tsp.

Directions:
Topping
Heat oven to 400°F. Stir sugar into Ready-Quick Mix. Combine
1 cup Ready Quick-Mix 2 Tbsp. sugar
water and beaten egg. Stir into the Ready-Quick Mix until well
1 egg, beaten 2 Tbsp. peach juice (from canned
blended (about one minute). Put into shallow greased pan or fill
peaches)
prepared muffin tins 2/3 full. In separate bowl combine brown
sugar, butter (or margarine), and cinnamon, blend together.
Directions:
Sprinkle topping over batter and bake about 25 minutes. Check
Add 1 Tbsp. sugar to Ready-Quick Mix. Combine peach juice and
muffins after 20 minutes.
egg and stir into dry ingredients. Mix thoroughly and drop by tea-
spoons over peaches in baking dish. Sprinkle remaining 1 Tbsp.
Variation:
sugar over top of dough. Bake for 30 minutes. Serve while warm.
Brown Sugar Filling: Spread about half the batter in the pan,
then a thin layer of filling and then the remaining batter.

Nutrition Facts one 2x2 inch slice: 151 Cal 6g Total fat (1g Nutrition Facts per 3 inch square or muffin: 255 Cal 11g
sat fat) 235mg sodium 22g carbo. 0g fiber 3g pro Total fat (4g sat fat) 348mg sodium 37g carbo. 1g fiber 4g pro
Daily Values: 7% vit A; 8% vit C; 9% calcium; 6% iron Daily Values: 3% vit A; 0% vit C; 16% calcium; 8% iron

26 15
 Orange Raisin Cake Peanut Butter Refrigerator Cookies
Ingredients 2-9” Layers 1-9”layer
Makes 3½ dozen cookies
Ready-Quick Mix 3 cups 1-1/2 cup
Sugar 1 cups 2/3 cup Ingredients:
Juice of 1 orange plus 2 cup Ready-Quick Mix 1 egg, beaten
enough water to make 1 cup 1/2 cup 2/3 cup sugar 1 Tbsp. water
Eggs 2 eggs 1 egg 1 cup chunk-style peanut butter
Chopped raisins 2/3 cup 1/3 cup
Grated orange rind 1 orange 1 orange Directions:
Heat oven to 375° F. Stir sugar and peanut butter into Ready-
Quick Mix. Combine water and beaten egg. Add to dry ingredients.
Stir thoroughly, shape into a log and wrap in plastic wrap. Refriger-
Directions:
ate for at least 30 minutes or until needed. To use, slice about 1/4”
Heat oven to 375°F. Stir sugar into the Ready-Quick Mix. Combine
thick. Place on ungreased baking sheet and bake for 10-12 minutes.
water mixture and beaten egg(s). Add half of the egg water
mixture to the Ready-Quick Mix and beat two minutes. Scrape
bowl occasionally. Add remaining egg water mixture, raisins, and
Variation:
orange rind. Beat two more minutes. Pour batter into pans that
Criss-Cross Peanut Butter Cookie: If desired, dough may be
have been greased and floured and bake about 25 minutes or until
baked without refrigeration by rolling into balls and placing on un-
tooth pick inserted into center comes out clean.
greased baking sheet. Flatten with fork and bake for 10-12
minutes.

Nutrition Facts per 1/12 of cake slice (2 layers): 292 Cal Nutrition Facts for 2 cookies: 79 Cal 5g Total fat (1g sat fat)
8g Total fat (2g sat fat) 318 mg sodium 53g carbo. 1g fiber 5g pro 90mg sodium 6g carbo. 1g fiber 2g pro
Daily Values: 2% vit A; 28% vit C; 16% calcium; 8% iron Daily Values: 0% vit A; 0% vit C; 3% calcium; 2% iron

16 25
 Chocolate Chip Cookies Apple Cake
Makes 2 dozen cookies Ingredients 9x9” pan Makes 3-4 muffins

Ready-Quick Mix 2-1/3 cups 1-1/4 cups

Ingredients:
Brown Sugar 1 cup 1/2 cup
1-2/3 cup Ready-Quick Mix 1 egg, beaten
Cinnamon 1 tsp. 1/2 tsp.
1/4 cup margarine 6 oz. chocolate chips
Cloves 1/2 tsp. 1/4 tsp.
1/4 cup white sugar 1 tsp. vanilla
Eggs 2 eggs 1 egg
1/2 cup brown sugar 1/2 cup chopped nuts
Chopped apples 2 cups 1 cup
2 Tbsp. flour
Raisins 1/2 cup 1/4 cup
Nut meats-chopped 1/2 cup 1/4 cup
Directions:
Heat oven to 375° F. Mix above ingredients together and drop by
rounded teaspoons onto ungreased cookie sheet. Bake for 10-12 Directions:
minutes. Heat oven to 375°F. Add sugar, spices, and eggs to Ready-
Quick Mix. Beat one minute. Add apples. Beat two minutes.
Stir in raisins and nuts. Pour into greased square pan or
prepared muffin pan. Bake about 35 minutes for cake and
20-25 minutes for muffins.

If a moister cake is desired, add 1/3 cup water to the pan

recipe and 2 Tbsp. water to the muffin size recipe.

Nutrition Facts for 2 cookies: 126 Cal 7g Total fat (2g sat fat) Nutrition Facts per 2x2 inch slice or muffin: 396 Cal 15g
97mg sodium 15g carbo. 0g fiber 2g pro Total fat (3g sat fat) 403mg sodium 61g carbo. 2g fiber 8g pro
Daily Values: 2% vit A; 0% vit C; 4% calcium; 4% iron Daily Values: 2% vit A; 3% vit C; 20% calcium; 12% iron

24 17
 Chocolate Cake Drop Cookie Variations
Ingredients 2-9” layers 9” layer Variations Makes 4 dozen Makes 2½ dozen
Ready-Quick Mix 3 cups 1-1/2 cup 2 inch cookies 2 inch cookies
Cocoa 1/2 cup 1/4 cup Chocolate Chunks and 1/2 cup 1/3 cup
Sugar 1-1/2 cups 3/4 cup Chopped nuts 1/2 cup 1/3 cup
Water 1-1/4 cup 2/3 cup
Raisins and 1/2 cup 1/3 cup
Eggs 2 eggs 1 egg
Dates 1/2 cup 1/3 cup
Vanilla 1 tsp. 1/2 tsp.
Orange rind and 1 Tbsp. 2 tsp.
Directions: Raisins (no vanilla) 1/2 cup 1/3 cup
Heat oven to 375°F. Add cocoa to the sugar and stir into the
Ready-Quick Mix. In a separate bowl, combine water, eggs, and Molasses (instead of water) 1/3 cup 1/4 cup
vanilla. Stir half of the liquid into the Ready-Quick Mix and beat Cinnamon 1 tsp. 1/2 tsp.
two minutes or use electric mixer for the same length of time at Cloves 1/2 tsp. 1/4 tsp.
low speed. Scrape bowl occasionally. Add the remaining liquid and Ginger 1/2 tsp. 1/4 tsp.
beat for two minutes. Pour batter into pans that have been greased Directions:
and floured. Bake about 25 minutes or until tooth pick inserted For Molasses Cookies, roll in 1 inch balls and then roll in sugar.
into center comes out clean. Place on cookie sheet and bake.

Variation: Date Raisin Drop Cookies

Chocolate Waffles: Chocolate cake batter can be baked in a waffle Nutrition Facts for 2 cookies: 70 Cal 2g Total fat (1g sat fat)
iron and served with ice cream or whipped cream. 85mg sodium 12g carbo. 0g fiber 1g pro
Daily Values: 0% vit A; 0% vit C; 4% calcium; 2% iron

Orange Raisin Drop Cookies

Nutrition Facts for 2 cookies: 65 Cal 2g Total fat (1g sat fat)
85mg sodium 11g carbo. 0g fiber 1g pro
Daily Values: 0% vit A; 0% vit C; 4% calcium; 2% iron

Nutrition Facts per 1/12 cake slice (2 layers) : 271 Cal 8g Molasses Drop Cookies
Total fat (2g sat fat) 324mg sodium 45g carbo. 1g fiber 5g pro Nutrition Facts for 2 cookies: 67 Cal 2g Total fat (1g sat fat)
Daily Values: 1% vit A; 0% vit C; 16% calcium; 7% iron 61mg sodium 11g carbo. 0g fiber 1g pro
Daily Values: 0% vit A; 0% vit C; 4% calcium; 3% iron

18 23
 Drop Cookies Brownies
Ingredients Makes 4 dozen Makes 2½ dozen
Ready-Quick Mix 3 cups 2 cups Makes 8x8x2” pan
Sugar 1 cup 2/3 cup
Ingredients:
Water 1/3 cup 1/4 cup 1 -1/3 cups Ready-Quick Mix 1/3 cup cocoa
Egg 1 egg 1 egg 1 cup sugar 2 eggs
Vanilla 1 tsp. 1/2 tsp. 2 Tbsp. water 1 tsp. vanilla
1/2 cups chopped nuts (optional)

Directions:
Directions:
Heat oven to 375°F. Stir sugar into the Ready-Quick-Mix. In a
Heat oven to 350°F. Beat eggs and water together until well mixed.
separate bowl, combine water, beaten egg and vanilla. Stir into the
Stir in vanilla, sugar, and cocoa. Add Ready-Quick Mix and blend
mix until well blended. Drop by rounded teaspoons onto greased
well. Stir in nuts. Spread in a greased 8”x8”x2” pan. Bake for
baking sheet. Bake for 10 to 12 minutes.
about 30 minutes.
Variation:
Rolled Cookies: Omit the water and use 2 eggs.

Nutrition Facts for 2 cookies: 60 Cal 2g Total fat (1g sat fat)
84mg sodium 9g carbo. 0g fiber 1g pro
Daily Values: 0% vit A; 0% vit C; 4% calcium; 2% iron

Chocolate Chunks and Nuts Drop Cookies

Nutrition Facts per 2x2 inch square: 134 Cal 5g Total fat
Nutrition Facts for 2 cookies: 77 Cal 3g Total fat (1g sat fat) (1g sat fat) 107mg sodium 19g carbo. 0g fiber 3g pro
85mg sodium 11g carbo. 0g fiber 2g pro Daily Values: 1% vit A; 0% vit C; 6% calcium; 3% iron
Daily Values: 0% vit A; 0% vit C; 4% calcium; 2% iron

22 19
 Raisin Pudding Cake Dessert Raisin Oatmeal Cookies
Makes one 8x8x2” pan Ingredients-Cake Makes 2 doz. cookies Makes 6 cookies
Ready-Quick Mix 2-1/4 cups 3/4 cup
Ingredients: Brown sugar 1-3/4 cups 1/2 cup
1 cup raisins 1/2 tsp. salt Cinnamon 1 tsp. 1/4 tsp.
1 cup hot water 2 tsp. vanilla Water 1/3 cup 2 Tbsp.
1/2 cup sugar 2 cups hot water Egg(s) 2 eggs 1 small egg
2 cups Ready-Quick Mix 3/4 cup brown sugar Vegetable oil 1/2 cup 3 Tbsp.
1 tsp. nutmeg 1 Tbsp. butter or margarine Nut meats, chopped 1/2 cup 3 Tbsp.
(optional)
Oatmeal (quick) 3 cups 1 cup
Directions: Raisins 1 cup 1/4 cup
Heat oven to 375°F. Soak raisins in hot water enough to cover while
other ingredients are mixed. Mix together sugar, Ready-Quick Mix,
Directions:
nutmeg, salt, 1 cup water, and vanilla. Add drained raisins. Pour
Heat oven to 375ºF. Stir sugar and cinnamon into Ready-Quick Mix.
batter into a greased 8x8x2 inch pan. Mix together 2 cups water,
Combine water, beaten egg(s), and shortening. Stir into mix until
brown sugar, butter (or margarine), and a pinch of salt. Bring to a
well blended. Stir in oatmeal, nuts and raisins. Drop by rounded
boil. Pour over cake batter. Bake for 35-40 minutes.
teaspoons onto greased baking sheet. Bake about 12 minutes.

Nutrition Facts per 2x2 inch square: 82 Cal 2g Total fat (1g Nutrition Facts for 2 cookies: 72 Cal 4g Total fat (1g sat fat)
sat fat) 108mg sodium 17g carbo. 0g fiber 1g pro 43mg sodium 9g carbo. 1g fiber 2g pro
Daily Values: 0% vit A; 0% vit C; 3% calcium; 2% iron Daily Values: 0% vit A; 0% vit C; 2% calcium; 2% iron

20 21