Book Review - Make-A-Mix Cookery

I have to say that this book and it's sequel "More Make-A-Mix Cookery" are two of my favorite books ever. I have almost worn them out. I've given them for gifts numerous times and they are still my go-to books after all these years.

First of all, I love the idea of making my own mixes. I know what is in it and I can cut out all the preservatives and the other additives I can't pronounce and wouldn't want to be able to tell you what they are! To me it just makes sense to make up my own mixes and have them on hand and I found that it was so much easier for me to talk myself into making "Swedish Cinamon Twists", "Sweet and Sour Meatballs", or "WonTons" when I knew that most of the preparation was already done.

I loved having pre-cooked meat mix, chicken, meatball mix and pie crust already in my freezer and so many pantry mixes ready to go. This is where I got the recipe for Granola that I posted here and as with most of the other recipes I have yet to find a bad one.

This is an older book, though still available - even on Kindle - it seems to me that it is even more useful today with all of our busy schedules and being so pressed for time. The second volumn, "More MakeA-Mix Cookery" is a winner too. I'm posting one of my all-time favorite recipes below.

Thanks again to Karine Eliason, Nevada Harward and Madeline Westover for all the delicious and time saving recipes over the years. If you add a copy of this book to your cooking library you'll be glad you did! Take a look at what's inside here: http://www.amazon.com/Make-mix-Karine-Eliason/dp/1555610730#reader_1555610730

MEATBALL MIX
4 lbs. lean ground beef
4 eggs, slightly beaten
2 c. dry breadcrumbs
½ c. finely chopped onion
1 T. salt
2 T. cornstarch
¼ t. pepper
2 t. Worcestershire sauce
Combine all ingredients in a large bowl. Blend well. Shape mixture into 1” balls. Place on ungreased baking sheets and bake 10-15 minutes, until browned. Remove immediately and drain on paper towels. When cool, put about 25-30 meatballs into freezer bags. Seal and label and use within 3-4 months. Y: 144 meatballs.